46 ounces cranberry juice cocktail 12 ounces frozen orange juice concentrate 6 ounces frozen lemonade concentrate 3/4 cup red hots candy 3 quarts water 6 whole cloves Heat all ingredients to a boil in a large pan. Simmer 15 to 30 minutes. Tip: Dissolve red hots in 1 quart water to prevent sticking – then add the other ingredients.
Grandmama Cogle served this delicious soup for many Sunday lunches in Dixon’s Mills, Alabama. I love to pull this recipe out when the weather turns cold. Serve with rolls and sweet tea. 4 large cans tomatoes 1 large cans of (small) lima beans 2 large cans cream corn 1 large can whole kernel corn 2 cans cream of chicken soup 3 cups chicken, boiled and diced Mash tomatoes and place in a large boiler on medium heat. Add lima beans – stir. Continue to stir while adding the remaining ingredients. Bring soup mixture to a boil. Continue to stir in order to prevent sticking. Cover and refrigerate immediately. Allow to refrigerate overnight before serving. Heat when ready to serve. Soup Made Easy: I put everything in the slow cooker for the day – and never worry about sticking. It is a great treat to have waiting when you get home.