At a meeting recently, the committee to pick the Citizen of the Year in Orion came together. Neal Porter, representing the Chamber of Commerce, Alice Young and myself for the Orion Area Parade Group, Colin Baumgartner, the former editor of the Lake Orion Review, and its new editor, John Counts, made up the comittee. The winner to be announced in November will serve as the Grand Marshal of the Orion Holiday Lighted Parade.
Colin, you are wished all the best in your new endeavors at Gleaners Food Bank. You will be missed here! You brought a new enthusiasm and commitment to local journalism. John, you apparently have heard you have large shoes to fill, but it appears you are up to the task!
While working on our Citizen of the Year project at C.J.’s in downtown Orion, we discussed the column I am enjoying penning, Colin said, ‘Sue, why don’t you write a column on this soup?? as we all sat slurping the restaurant’s German Tomato. It is always on the menu at C.J.’s, and if you haven’t had it, you should, and you will see why it is always available.
C.J.’s, to me, is the breakfast room, dining room, living room, office, and, on some days, media room of our community. It is cozy and comfy, and the waitresses Susie, Megan, Diana, and Wendy, to name just a few, always welcome you as part of the family that just stopped by. After my husband died, I quickly learned this was a place I could go and feel comfortable, alone, not have to pretend I was reading a book, and enjoy conversation and good food. I frequent the joint a great deal. Megan and Diana can speak to that!
Now, to the German Tomato Soup! It, too, is like an old friend. It sort of picks you up and wraps its arms around you. It is a great blend of ground beef, vegetables, and tomato broth that has been simmered into a tasty delight.
As I visited Fogler’s Farm Market this morning, that recipe and other soup recipes ran through my head and that was before I had even arrived at C.J.’s for my cup. The cabbages are so lush and large, the potatoes freshly dug, the carrots right out of the good Michigan soil–all screaming ‘take me home and make a nice soup out of me.? Summer brings us such a bounty of fresh vegetables here in Michigan. Fall just seems to join the parade with its colorful tasty additions.
My recipe for German Tomato Soup is not sanctioned by the C.J.’s cooks, but I think I have it down and I am sure someone will let me know if I have missed in any area.
German Tomato Soup
Two pounds of good ground beef.
Four cans of tomato soup
Two cups of milk
One cup of water, as needed
One small head of cabbage, shredded
Three carrots, sliced
One small onion, chopped
Brown the ground beef in a Dutch oven, drain the grease, add cabbage, carrots, onion, potatoes, tomato soup, and milk and water as needed. Cook and simmer for one-and-a-half hours. Serve!
You can tell this soup makes a big pot-feel free to cut it in half!
As these delightful days cool down, and we know they will, and we settle into fall, this soup will be a welcome treat for your family. Now, please always remember that it is available without the work at C.J.’s.
Any conversation about C.J.’s would not be complete without talking about breakfast. Some of the best omelets ever are made there and enjoyed by people who drive or bicycle miles to partake of the wonderful egg dish.
My particular favorite is the spinach and feta omelet. My friend, Lois Matesa, who dines there with me often, prefers the Sancheros omelet. It has a Mexican take! Lois feels that seven days without a sancheros makes one weak! Other favorites at C.J.’s are the prime rib served on Friday and Saturday night, and the specials served each night after 4 p.m. Entertainment on Friday and Saturday nights is fun, too, in C.J.’s Sandbar.
I have another very favorite soup recipe that is good for a fall or winter night. I think your family and friends will enjoy it also. And I think I will add it now! You could use some of the last corn of summer still available at Fogler’s market, but frozen will do nicely.
Corn Cheese Chowder
Half pound of bacon, diced
One large onion, chopped
A quarter cup of flour
One quart of water
Two medium potatoes, diced
Two large bay leaves
Half teaspoon dried sage
One pint of half and half or whole milk
Three cups of grated cheddar cheese
20-ounces of thawed frozen corn
Salt and pepper to flavor
Combine bacon and onion in Dutch oven and cook until onion is tender, but not brown. Stir in flour. Cook one minute without browning. Add water, potatoes, bay leaves and sage. Cover, cook over low heat until potatoes are tender, about 15 minutes. Remove bay leaves. Add cream, cheese, corn, salt and pepper. Heat until soup comes to a boil and cheese melts.
I hope you will enjoy both of these soup recipes. A nice treat on a cool fall evening to the delight of your family and friends.
Contact Sue at smturp@aol.com