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Food
A wedding gift that keeps on giving

Thursday, October 24, 2002

By Nancy Anderson, Post-Gazette Staff Writer

Today's Countdown recipe comes from Elizabeth Dollhopf Brown, a bride of three months, who said today's Black Bean Corn Soup recipe was part of a wedding gift.

"My husband is from Vermont and, unknown to us, his mother sent notes to everyone on our wedding list, asking for a recipe for us," said the Western Pennsylvania native.

"We got close to 100 recipes. It was a great gift."

Although she and husband Josh haven't tried them all yet, this soup has become one of their favorites.

"I like warm spicy things in winter," she said. "This soup is easy, inexpensive and tastes good, too."

We agree with her assessment. It's a flavorful, hearty soup with a nice kick to it -- not too pungent, not too bland. Some like it hot, however, so toss in some red pepper flakes or hot sauce to up the heat.

Elizabeth, a former Countdown winner for her Bean and Beef Burrito recipe, is going to need lots of warm spicy foods this winter. She's moved to Milwaukee, Wis., where she's director of annual support (fundraising) for Marquette University.

Josh, director of music for Mt. Pleasant Lutheran Church, also enjoys rattling the pots and pans.

"He's a fabulous cook -- when he's inspired," she said. Whoever gets home from work first makes dinner.

Elizabeth's parents, Jim and Jane Dollhopf, live in Butler, where he's pastor of First English Lutheran Church (Dad married the couple in July). Sister Erica attends the University of Pittsburgh.

BLACK BEAN CORN SOUP

  • 1 medium onion
  • 1 tablespoon olive oil
  • 2 15-ounce cans black beans, rinsed and drained
  • 11-ounce can Niblets corn, drained
  • 2 cups chicken broth
  • 1 cup medium salsa
  • Salt and pepper to taste

Chop onion and saute in olive oil. Mash 1 can of beans into onions. Stir in the rest of the ingredients and simmer until hot.


Nancy Anderson can be reached at nanderson@post-gazette.com or 412-263-3549.

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