A few weeks have passed since Christmas, but the memories of family and joy will linger no matter how you celebrated, whether in the traditional manner or by developing a tradition of your own. There is a family in Mathews who has done just that.

The 2023 Advent program of Gwynn’s Island Baptist Church includes a story titled Creating New Traditions written by Wayne Pulley. It is a story of how the Pulleys decided in 2022 to simplify their Christmas holiday. “We broke traditions.”

Wayne begins his story, “We generally think of Christmas as a time for family and joy, feasting, sharing gifts, shopping, cooking, decorating the house and finding the perfect tree to decorate with our treasured ornaments. It takes much time to do all of this getting ready and the not-fun time of putting it all away.” Then he added “as many of you who read this might know, we have a large immediate family… so we decided to do something different. We broke tradition. We simplified the cooking to several different homemade soups. limited the gift giving to just the grandchildren and we spent one whole day enjoying each other and playing games.”

The Pulleys have a large room, 24- by 48-feet, that normally houses their motor home known as the ‘Taj Garage.’ With the motor home removed, the space held tables where snacks and drinks were available and where games were played.

According to Wayne, bean bag was the favorite game, but baseball ran a close second. Everyone from the youngest grandchild to the oldest and even grandparents could play. “We could stop at any ending, come back and continue later. Most of all, we just spent the whole day catching up on each other’s lives, sharing old and new stories and just appreciating our family. It was a year ago at Christmas time that we first broke our past traditions and began to make new ones. It proved to be a great success. We really looked forward to breaking them all again.” And the Pulleys did in 2023.

Enthusiastically Gib Pulley said, “We had 21 members of the family celebrating Christmas with us this past year. Four could not make it. It’s a practice we will continue as long as we are able to get together.”

SAUSAGE, TORTELLINI, & KALE SOUP
Sarah Hylton

1 lb. ground Italian sausage (I used chicken sausage.)
1 small yellow onion, diced
3 cloves garlic, minced
3 Tbs. flour
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. dry mustard
¼ tsp. black pepper
1 pinch cayenne, optional
1 pinch red pepper flakes, optional
1 tsp. hot sauce
5 c. chicken broth
1 c. half and half’
2 c. kale, chopped
2 c. cheese tortellini (about 10-oz.)
Salt to taste
Cook and crumble the sausage and onions over medium heat in a large pot until onions are soft and the sausage is cooked through, about 8-10 minutes. Add the garlic and cook for 1 minute. Add the flour and continue cooking for 1-2 minutes. Add the next six ingredients, stirring to combine. Add the chicken broth and use a spatula to scrape the bottom of the pan. Slowly stir in the half and half; bring to a boil and then reduce to a simmer. Add the kale and tortellini and simmer for 5 minutes. Add salt to taste.

CURRIED SHRIMP AND CORN CHOWDER
Julie Grey

1 med. sweet onion, chopped
2 Tbs. olive oil
2 cloves garlic, minced
2 large Yukon gold potatoes, peeled and diced
1 large sweet potato, peeled and diced
2 c. corn
14 oz. vegetable broth
13.5 oz. unsweetened coconut milk
2 tsp. curry powder
1 tsp. salt
Pepper
1 lb. jumbo peeled shrimp, raw
Optional toppings: scallions, toasted coconut

Sauté onions in oil for 5 minutes; add garlic and sauté for 1 minute more. Add all other ingredients except shrimp and cook ~30 min until potatoes are tender. Bring to a boil and add shrimp. Cook 4-5 minutes until shrimp are pink. This is a great vegan option without the shrimp which can be cooked separately and served on the side for guests to add to their bowls. Serves 8.

POTATO SOUP
Kathryn Wallace

“This is a combined recipe from memories of making this soup with my grandmother Kathryn Pulley, bits from a Southern Living favorite, and influence from my friend Stephanie.”

2 Tbs. butter
2 Tbs. flour
1 c. onion, chopped
1 large clove garlic, minced
32 oz. chicken broth
4 c. red potatoes, peeled & cubed
¼ tsp. salt
¼ tsp. pepper
1 c. milk (or half & half)
4 oz. cream cheese

Melt butter in a Dutch oven over low heat. Add flour and stir with a wooden spoon until smooth. Cook for one minute, stirring constantly. Add onion and garlic; cook until tender. Gradually add broth. Add potato, salt and pepper, Bring to a boil. Reduce heat and simmer until potato is tender, but not soft (about 15 minutes).

Add cream cheese chunks. Stir gently until melted and smooth. Stir in milk and cook until heated. Garnish with cooked, crumbled bacon and shredded cheddar cheese, if desired.

STUFFED PEPPER SOUP
Caroline Burton & Michael Hurst

1 Tbs. olive oil
1 lb. ground beef
1 tsp. dried Italian seasoning
Brown, breaking meat into small pieces.
1 med. onion cut into ½-inch pieces
2 large green peppers cut into ½-inch pieces
Add and cook 6 minutes.
2 minced garlic cloves
1 tsp. kosher salt
½ tsp. black pepper
Add to above.
3 c. long grain raw rice
4 c. beef broth
28 oz. tomato puree
10 oz. can diced tomatoes with green chilies
2 tsp. Worcestershire Sauce

Cook covered on low heat for 25 minutes. Top bowlfuls with grated pepper jack cheese and chopped parsley.

CLAM CHOWDER
Wayne Pulley

5 chopped potatoes
4 stalks celery
1 big chopped onion

Cook in water to cover, about 2-3cups. Fry and chop 5 slices bacon. Drain and add to liquid.:
5 1-oz can Seawatch chopped clams (or equivalent in smaller cans or 25 fresh clams chopped)
1 c. milk
½ stick butter
Salt, dash lemon juice, Tabasco to taste, and generous amount of dill weed
½ c. (or more) dry sherry

CHOCOLATE BROWNIE PIE

2 eggs
1 c. sugar
1 stick butter
Cream these together.
1/3 c. unsweetened cocoa
1 tsp. vanilla
½ c. flour

Mix together and add to sugar mix. Bake at 350°F. for 25 minutes. (May add chocolate chips, nuts, or peanut butter chips.)

NEVER-FAIL PIE CRUST
Julie Grey

¾ c. Crisco
1 Tbs. milk
¼ c. boiling water
Whip together in mixer.
2 c. flour
1 tsp salt

Add to mix. Chill, wrapped in wax paper. Makes 2 crusts. “This recipe has never failed to make a flaky, delicious crust.”