For the final night of the spring break visit by a crew of friends (plus a Norwegian exchange student!) from Oklahoma, I offered up two pots of hearty goodness: the household favorite of Two-by-Two Soup, and a vegan/vegetarian chili to satisfy, well, the vegan and the vegetarian in our group. Sweet Southern cornbread was a nice accompaniment.
"2 x 2 Soup," from various sources.
"Vegetarian Chili," from All About Vegetarian Cooking. By the editors of Joy of Cooking: Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (2000), p. 82-83. Cookbook was a gift from former student Alison Pomeroy.
Sweet Southern Cornbread adapted from "Golden Sweet Cornbread," from bluegirl on AllRecipes.com.
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