Simple Lunch Special: Grandma Keener's Spaghetti Soup
You’ve been there. It’s noon, and as the doors of the Meeting room open for introductions, joys, and announcements, a familiar and welcome scent drifts in: the Hospitality Committee is preparing Simple Lunch.
Following our second Meeting for Worship on First Day, Simple Lunch is a special time of fellowship in the Dining room. It’s where connections are reestablished and new friendships are sparked. While children buzz around the dessert table, the rest of the community settles into the weekly joy of simply being together at Stony Run.
Stony Run's Hospitality Committee rotates to prepare a Simple Lunch three out of four First Days each month (1st First Day is potluck style). Simple Lunch staples each week include bread, peanut/sun butter, and jelly, cut veggies, cheese, soup, and dessert. (If you'd like to join the Hospitality Committee or help out, please contact Melanie Jones Haynes.)
But back to that aroma. Each member of our Hospitality Committee who volunteers to serve Simple Lunch on a First Day adds their own special touch: from a special soup, to a home-made dessert, to crusty bread, to Kenyan lunch. We are so appreciative of all they do to nurture our community.
One of many favorites is Grandma Keener's Soup. Served by Blaine Keener and Julie Craft, Grandma Keener's Soup is a family recipe that has even been tasted at BYM Camps during the summer camp season. Thank you to Blaine for sharing the recipe below! And, hope to see you at Simple Lunch soon.
Do you have a favorite recipe you'd like to share or read about? Let Ashley in the Office know.
Grandma Keener’s Spaghetti Soup
Ingredients
- 1 lb. Chuck Roast
- 64 oz. Tomato Juice
- 64 oz. Chicken Broth with the sodium
- 64 oz. Beef Broth
- 2 lb. Velveeta
- 1 lb. Spaghetti
Directions
Cook chuck roast in water until very tender. (8 hours in a crock pot works well.) Reserve liquid to use as beef broth (add water if needed to make 64 ounces). Combine tomato juice, reserved liquid or beef broth, chicken broth in large pot on low-medium heat. Break spaghetti into quarters and add to pot. Cook slowly until spaghetti is soft – do not boil – stirring frequently. Shred the beef and add to the pot. Add slices of Velveeta to surface of liquid allowing it to melt into the soup. Continue stirring frequently. Once the Velveeta is melted, reduce heat to low and allow to cook until thickened.