Red Top Stew

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tiki
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Red Top Stew - Sat, 11/8/03 10:55 AM
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Just the other day-in the Kitchen Table--in bustling downtown Checotah,Ok,i had the pleasure of being introduced to red top stew> It was a great cold winters day lunch that i admit i had never seen before---a vegie stew with big chunks of root vegies in broth,covered with a big ladle of chilli---(btw--there are no beans in Oklahoma chilli but im partial to black-eyed peas on the side with it)Warmed me up on a cold wet work day,just fine! Was wondering if you all knew of it and how regional it was? I know, I like it.---dispoonered

dendan
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RE: Red Top Stew - Sat, 11/8/03 5:30 PM
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Ok, I'll "bite"..what are foot vegies? That's a new one to me.

EliseT
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RE: Red Top Stew - Sat, 11/8/03 5:48 PM
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Nice spoonerism...of root veggies (or foot veggies)!

dendan
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RE: Red Top Stew - Sat, 11/8/03 5:53 PM
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Hey that was a nice spoon!!!

Kristi S.
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RE: Red Top Stew - Mon, 11/10/03 1:40 PM
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So intrigued was I, that I did a google search for the recipe. Here 'tis! (Courtesy kansas.com)
RED TOP STEW

6 carrots

4 stalks celery

1 large onion

6 or 7 medium potatoes

1 cup elbow macaroni

1 large can (46 oz.) tomato juice

2 cans (14.5 oz. each) peeled tomatoes

1 block frozen chili or 1 can (15 oz.) "no beans" chili

½head cabbage, chopped

Wash, peel and dice carrots, celery, onion and potatoes; place in a large pot. Cover with 2 quarts water and boil until vegetables are soft. Add uncooked macaroni and cook 5 more minutes. Add tomato juice, tomatoes, chili and cabbage. Bring to a light boil, then simmer slowly for 10 to 15 minutes. Note: Recipe can be adjusted by adding more vegetables or tomato juice.

My mother-in-law, Della Lee, always had a large pot of red top stew simmering on the back burner of her stove on cold winter days. It's a delicious way to warm up shivering holiday travelers.

Cathy Lee, Wichita


dendan
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RE: Red Top Stew - Mon, 11/10/03 2:06 PM
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....and not a foot to be seen....

1bbqboy
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RE: Red Top Stew - Mon, 11/10/03 2:19 PM
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Well, that's actually the Wichita paper. The larger point, though, is that reigions define cooking, not state boundries. The heritage of the area between the Mississipi and the Rockies, from Canada to Mexico, is a much more indigenious area than the arbitrary grouping of some editor in NY or LA who would group Kansas with Ohio, and Texas with Arizona when the native American "Nations" seem a lot closer to the way we really are.
Maybe we need a "Nine Nations of North American Cooking" (with apoligies to Joel Garreau).
Oklahoma-you're a product of your location

tiki
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RE: Red Top Stew - Thu, 11/13/03 9:05 AM
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Bill Voss i believe youyr right!

tiki
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RE: Red Top Stew - Thu, 11/13/03 9:10 AM
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quote:
Originally posted by Kristi S.

So intrigued was I, that I did a google search for the recipe. Here 'tis! (Courtesy kansas.com)

RED TOP STEW

6 carrots

4 stalks celery

1 large onion

6 or 7 medium potatoes

1 cup elbow macaroni

1 large can (46 oz.) tomato juice

2 cans (14.5 oz. each) peeled tomatoes

1 block frozen chili or 1 can (15 oz.) "no beans" chili

½head cabbage, chopped

Wash, peel and dice carrots, celery, onion and potatoes; place in a large pot. Cover with 2 quarts water and boil until vegetables are soft. Add uncooked macaroni and cook 5 more minutes. Add tomato juice, tomatoes, chili and cabbage. Bring to a light boil, then simmer slowly for 10 to 15 minutes. Note: Recipe can be adjusted by adding more vegetables or tomato juice.

My mother-in-law, Della Lee, always had a large pot of red top stew simmering on the back burner of her stove on cold winter days. It's a delicious way to warm up shivering holiday travelers.

Cathy Lee, Wichita




No Macaroni in the one i had but id say they were close kin!Think i will try this recipe---thanks!

carlton pierre
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RE: Red Top Stew - Tue, 11/23/04 3:07 AM
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Yeah, just looked at the recipe and it looks interesting. Can a whole region be wrong? Maybe I'll help to get it started in another region.