This next recipe from Grandma A’s recipe box is definitely from a time when Grandma and Grandpa A were trying to eat healthy. There are a handful of recipes that seem to be written around the same time that all have notations like “S.F. 2 g” in the top right hand corner. None of them indicate their source, but my best guess is that the abbreviation stands for saturated fat. (Greg’s theory is that it stands for San Francisco, and that it was code for something mysterious and exotic. I doubt it.)
Regardless, this soup seemed simple, filling, healthy, even if it might not be all that dramatic, and it’s made with things we keep in the house, so it made it next in our queue.
Creamy Corn and Oat Soup S.F. 0.2 g
2 cups fresh or frozen corn kernels
1 cup rolled oats
1/2 cu chopped onions
2 garlic cloves [note: I minced these, even though the directions didn’t include that]
1/4 tsp black pepper
2 Tbs parsley
In medium sized sauce pan, combine above with 3 1/2 cups of water. Simmer 15 min. Add more water for thinner soup.
1. My hunch was exactly right – this was cheap, healthy, filling, simple food, but not particularly exotic. But sometimes that’s exactly what you want.
2. It’s amazing how creamy the soup felt, because of the oatmeal sort of melting into the soup, without adding any fat or cream.
3. We added some roasted red peppers and some green onions, to get some more veggies in there. Neither of those would have significantly changed the saturated fat content (assuming that’s what S.F. stood for). Why does the jar of roasted red peppers in my fridge not have any saturated fat? I’m really not sure.
4. I’m also not sure why Grandma A would have crossed out parsley on the original recipe – I would think that would have added some nice freshness. Of course, I put parsley in just about everything. But we were out, which is why I went with green onions. We also each added hot sauce, because that’s how we roll (and because we have 37 kinds of hot sauce in the fridge).