Is Recession Preparing a New Breed of Survivalist? [Survival Today

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/12hour_coleslaw.html

Old-Fashioned Twelve Hour Coleslaw

From Shari’s collection of old-fashioned recipes, this easy recipe is about 40 to 50 years old

+ 1 large head cabbage, finely chopped
+ 1 large onion, minced
+ 1 cup chopped celery
+ 1/4 green mango, chopped
+ 1/2 cup vinegar
+ 3/4 cup water
+ 1 1/3 cup sugar
+ 1/2 teaspoon celery seed
+ 3/4 teaspoon salt
+ 1/4 teaspoon mustard seed

Method

Combine all ingredients; mix well. Let stand for 12 hours before eating.

The first 4 ingredients may be put through food grinder if fine slaw is desired.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/sourCRM-cuke_sal.html

Old-Fashioned Sour Cream Cucumber Salad

From Shari’s collection of old-fashioned recipes, this easy recipe is about 150 years old.

+ 1 1/4 pound (about) medium cucumbers
+ 2 teaspoons salt
+ 2 tbsp vinegar
+ 2 tbsp water
+ 1/4 teaspoon pepper
+ 1/2 teaspoon sugar
+ 1 cup thick sour cream
+ 1/4 teaspoon paprika

Method

Wash and pare cucumbers; cut into thin slices. Place slices in bowl. Sprinkle with salt; mix lightly. Let stand for 1 hour.

Squeeze cucumber slices, a few at a time, discarding liquid; place in serving bowl. combine vinegar, water, pepper, sugar and sour cream. Pour over cucumbers; toss lightly. Sprinkle with paprika; chill in refrigerator for about 1 hour.

Makes 6-8 servings.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/pot_sal1.html

Old-Fashioned Potato Salad for Dinner

From Shari’s collection of old-fashioned recipes, this easy recipe is about 75 to 100 years old

+ 4 quarts diced, cooked Irish potatoes
+ 6 hard boiled eggs, sliced
+ 1/2 cup cider vinegar
+ 2 eggs
+ 1 cup sour cream
+ 2 tablespoons sugar

Method

Combine potatoes and sliced eggs in large bowl.

Mix vinegar, eggs, sour cream and sugar together in saucepan; cook until thickened. Pour hot dressing over potatoes; toss carefully to mix. Let stand for about 1 hour before serving.

May store in a cool place to let flavors blend, if desired.

Serves 6-8.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/basics/french_mustard.html

Old-Fashioned French Mustard
From Shari’s collection of old-fashioned recipes,
this easy recipe is about 61 years old

+ 5 tablespoons dry mustard
+ 2 teaspoons cornstarch
+ 2 teaspoons sugar
+ 2 eggs, beaten
+ 1/2 cup dry white wine
+ 1/2 teaspoon salt
+ 2 tablespoons vinegar
+ 2 tablespoons salad oil

Method

Mix mustard, cornstarch and sugar in saucepan. Add eggs; beat until smooth. Add wine, salt and vinegar gradually, stirring until smooth. Cook over low heat for 3 to 4 minutes, stirring constantly. Remove from heat; cool.

Add oil gradually, stirring constantly. Store in covered jar in refrigerator; let mellow for 2 to 3 days before using. Keeps for 3 to 4 weeks.

Makes 1 1/3 cups. Recipe adapted from a 1914 cookbook.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/basics/penn_dtch_mustard.html

Old-Fashioned Pennsylvania Dutch Mustard

From Shari’s collection of old-fashioned recipes,
this easy recipe is over 100 years old

+ 5 tablespoons flour
+ 1 tablespoon dry mustard
+ 1 teaspoon salt
+ 1/2 teaspoon pepper
+ 2 tablespoons sugar
+ 1/4 cup vinegar
+ 1/4 cup water
+ Turmeric

Method

Sift first 5 ingredients together into saucepan. Add vinegar and water and enough turmeric for coloring. Cook, stirring, to desired consistency; cool/ Pour into jar; cover.

May be refrigerated indefinitely.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/basics/lem_butt_sauce.html

Old-Fashioned Luscious Lemon Butter Sauce

From Shari’s collection of old-fashioned recipes,
this easy recipe is about 60 years old.

+ 2 eggs, well beaten
+ 1 1/2 cup sugar
+ Juice and rind of 2 lemons
+ 2 tablespoons butter

Method

Combine eggs and sugar in small heavy saucepan; mix well. Stir in lemon juice and rind; add butter. Place over low heat; bring to a boil. Boil for 1 minute or until thickened, stirring constantly.

Contributor: shari dewey

Old-Fashioned Family Lemon Butter

From Shari’s collection of old-fashioned recipes,
this easy recipe is about 100 years old

+ 6 eggs, beaten
+ 1/2 cup butter
+ 2 cups sugar
+ Grated rind and juice of 3 lemons

Method

Mix all ingredients in top of double boiler. Place over hot water; cook, stirring, until thick. Cool. May be spread on tarts or bread.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/milk_riffles.html

Old-Fashioned Milk Riffles

From Shari’s collection of old-fashioned recipes, this easy recipe is about 150 years old! Read the note at the end to learn about our predecessors frugal ways.

+ 1 cup flour
+ 1 egg
+ 1/2 teaspoon salt

Method

Place flour in small bowl. Add egg and salt; mix with fork until small flakes form. Pour 2 cups salted water into heavy kettle; bring to a boil. Stir flour mixture into boiling water; cook until transparent and thickened. Add milk; heat through. Serve in bowls. May be eaten as prepared or with cream or milk and sugar.

Makes 4 servings.

Note: In the olden days the cooks scraped their rolling pin and boards after making noodles, pie, biscuits, etc, into a jar. When they had enough they’d make Milk Riffles. some people called this Lumps.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/cape_cod_chow.html

Old-Fashioned Cape Cod Friday Chowder

From Shari’s collection of old-fashioned recipes, this is about 150 years old

* 1/2 pound salt codfish
* 4 Bermuda or white onions, sliced
* 3 medium potatoes, cubed
* 1 1/2 teaspoon butter
* 1 tablespoon chopped parsley
* 1/4 teaspoon white pepper
* Salt to taste
* Milk

Method

Soak codfish in cold water overnight; drain and flake.

Place onions in large saucepan; add just enough boiling, salted water to cover. Simmer for about 15 minutes or until onions are partially done. Add potatoes; add enough boiling water to cover potatoes. Simmer for 40 minutes or until potatoes are tender.

Add codfish; cook for 10 minutes. Add butter, parsley, pepper and salt; add enough milk for chowder consistency. Cook for 5 minutes longer.

Serve with matzoth or large soda crackers, butter, sprinkled with cheese and toasted in hot oven.

Contributor: Shari Dewey

http://www.inmamaskitchen.com/RECIPES/Japanese_Recipes/pickled%20ginger.html

Japanese Pickled Ginger

* 1 1/2 cups peeled gingerroot — sliced into 2 x 1/8-inch slivers
* 1 1/4 cups rice vinegar
* 1 teaspoon honey
* 1 teaspoon red miso

Method

Soak ginger slivers in ice water, covered for 12 hours. Drain.

In a nonreactive (enamel is good) saucepan, combine vinegar, honey and miso. Bring to a boil.

Pack drained ginger into 2 half pint jars. Pour hot liquid over ginger, leaving 1/2 inch head space at the top.

Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

Yield : 2 half-pints

Contributor: pat ciesla

http://www.inmamaskitchen.com/RECIPES/RECIPES/Indian_cooking_recipes/Jewish_raita.html

Yogurt Sauce – Spicy Indian-Jewish Raita with Spices

This sauce is a cross between classic tzatziki (middle-eastern yogurt dip) and raita (Indian yogurt salad)

* 3 tablespoons oil
* 1 onion finely diced
* 2-3 cloves of garlic sliced
* 1 tablespoon cumin-coriander powder
* 1 teaspoon red chili powder
* 2 tablespoons grated sweet chutney (Like mango)
* 2 tomatoes diced
* 1 teaspoon salt
* 2 cups whole yogurt strained

Method

Heat the oil and add the onions and garlic and sauté till translucent.

Add in the cumin-coriander and chili powders, followed by the sweet chutney.

Mix in the tomatoes and cook for 2 minutes with the salt.

Add in the yogurt, heat through but do not boil.

Makes 1 cup.

Contributor: Rinku Bhattacharya

http://www.inmamaskitchen.com/RECIPES/RECIPES/Indian_cooking_recipes/cumin_coriander_powder.html

Cumin-Coriander Powder

The cumin-coriander powder is the basic combination usually present in most of the spice blends but is commonly used alone.

* 1/3 cup coriander seeds
* 1/3 cup cumin seeds

METHOD

Lightly toast the cumin and coriander seeds for 2-3 minutes on a heavy bottomed pan.

Grind into a powder using a spice mill or coffee grinder. Store in an airtight jar in a cool dry place.

Contributor: Rinku Bhattacharya

http://www.inmamaskitchen.com/RECIPES/RECIPES/BASICS11/sauces/rst_tom_butter.html

Ralph Brennan’s Roasted-Tomato Butter Sauce

Carrying the romance of New Orleans’ French Quarter. Use with Ralph Brennan’s Crabmeat & Eggplant “Cannelloni”

* 2 pounds (6 medium-size), very ripe Creole* (see note below) tomatoes

Sauce

* 1 tablespoon olive oil
* 3 tablespoons minced shallots
* 1/4 cup good-quality sweet vermouth
* 1 tablespoon rice vinegar
* 2 tablespoons heavy cream
* 1 pound cold unsalted butter, cut into about 16 pats, at room temperature
* 1 teaspoon kosher salt, or to taste
* 1/2 teaspoon freshly ground pepper, or to taste

Method

*Note: South Louisiana’s Creole tomatoes are preferred for this recipe, although other good, peak-of-season regional varieties can be used also.

To prepare tomatoes:

Preheat the oven to 350°F.

Rinse the tomatoes and roast them in the oven on a rimmed baking sheet, core side down, until the skin starts to separate from the tomato pulp but hasn’t yet burst open, 20 to 25 minutes.

Remove the tomatoes from the oven and set aside until cool enough to handle.

Peel and core the tomatoes, holding them over a bowl to catch the juice. Chop the pulp and add it to the juice. If prepared ahead, refrigerate in a covered container.

To Prepare the butter sauce:

In a heavy, nonreactive 5 1/2 quart saucepan, heat the olive oil over high heat until hot, about two minutes. Add the shallots and cook until soft, about three minutes, stirring occasionally.

Add the vermouth and vinegar and cook until the liquid in the mixture reduces by half, one to two minutes.

Add the cream, then drain the tomatoes and add them to the pan, mixing well.

Reduce the heat to maintain a simmer and cook until the mixture reduces by about half and is fairly thick, eight to 10 minutes, stirring occasionally. (The time will vary according to how juicy the tomatoes are.)

Add the butter cubes one at a time, constantly whisking until all of the butter is incorporated into the sauce. Each addition of butter should be almost completely melted in before adding more. This will take 10 to 15 minutes total. Remove from heat and whisk in the kosher salt and pepper.

Serving suggestions: If not serving the sauce immediately, transfer it to the top of a double boiler, and serve as soon as possible (definitely within two hours), keeping the sauce warm, uncovered, over hot (not simmering) water.

Yields 4 cups.

This sauce is used on Brennan’s Crabmeat & Eggplant “Cannelloni” but Ralph Brennan tells us that it is also delicious with mussels and other seafood, and all types of pasta.

Reprinted with permission from ©Ralph O. Brennan, Ralph Brennan’s New Orleans Seafood Cookbook, published by Vissi D’Arte Books click for book review

http://www.inmamaskitchen.com/RECIPES/RECIPES/DESSERT2/Heatter/crcrust_HTR.html

Maida Heatter’s Crumb Crust

This is Maida Heatter’s basic crust. Try it with her amazing apple cream cheese pie, part cheesecake, part pie, and 100% delicious.

* 1 1/4 cups graham cracker crumbs
* 1/4 cup granulated sugar
* Scant 1/4 teaspoon nutmeg
* 2 ounces (1/2 stick) unsalted butter, melted

Method

Adjust a rack to the center of the oven and preheat oven to 375°. In a bowl, mix the crumbs with the sugar and nutmeg. Then add the butter and stir with a rubber spatula until the butter is evenly distributed; the mixture will not hold together. Although the crumb mixture can be pressed into place directly in the pie plate, I line the plate with foil first, and then remove the foil before filling the crust. This guarantees easy serving - the crust cannot stick to the plate. It is a bit more work (or play) but I think well worth it.

For a 9-inch pie plate (I use a glass one), use a 12-inch square of foil. Turn the plate over on a work surface. Place the foil shiny side down over the outside of the plate and, with your hands, press it firmly against the plate all around. Remove the foil. Turn the plate over again and place the shaped foil in the plate. Press the foil firmly into place in the plate with a potholder or a folded towel. Fold the edges of the foil down over the rim of the plate.

Turn the crumb crust mixture into the foil-lined plate. Using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom. Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate. Be careful that the top of the crust is not too thin. To shape a firm edge, use the fingertips of your right hand against the inside and press down against it with the thumb of your left hand. After pressing the sides and the top edge firmly, press the remaining crumbs evenly and firmly over the bottom. There should be no loose crumbs.

Bake for 8 minutes. Then cool to room temperature.

Freeze for at least 1 hour, overnight if possible. It must be frozen solid.

Remove from the freezer. Raise the edges of the foil and carefully lift the foil (with the crust) from the plate. Gently peel away the foil as follows: Support the bottom of the crust on your left hand and peel away the foil, a bit at a time (do not tear the foil) with your right hand. As you do so, rotate the crust gently on your left hand.

Supporting the bottom of the crust with a small metal spatula or a table knife, ease it back into the plate very gently in order not to crack it. It will not crack or crumble if it has been frozen long enough.

Reprinted with permission from © Maida Heatter, Maida Heatter’s Pies and Tarts, published by Andrews McMeel click for book review

http://www.inmamaskitchen.com/RECIPES/RECIPES/BASICS11/BBQ_barbecue_grill/dryrub_CHT.html

“Cheater BBQ” Basic Dry Rub (from Cheater BBQ)

For indoor cooking at its most imaginative, or take it outdoors.

* ¼ cup paprika
* 2 tablespoons kosher salt
* 2 tablespoons coarsely ground black pepper
* 1 tablespoon garlic powder
* 1 tablespoon dry mustard
*

Method

Combine all the ingredinets in a jar with a tight-fitting lid. Shake to blend.

Makes about 2/3 cup.

Reprinted with permission from Mindy Merrell and R. B. Quinn, Cheater BBQ, published by Broadway Books click for book review

http://www.inmamaskitchen.com/RECIPES/RECIPES/BASICS11/grits_stone.html

Creamy Stone-Ground Grits

This is from Chef Joe Randall’s Cooking School in Savannah, Georgia and comes to us courtesy of Joe David’s excellent book, gourmet getaways.

click here for the smothered shrimp recipe to accompany the grits

# 3 1/2 cups water
# 1 tablespoon butter
# 1/2 teaspoon salt
# 1/4 teaspoon white pepper
# 1 cup stone-ground or quick grits
# 1/2 cup heavy cream

Method

Bring water to a boil. Add butter, salt, and pepper, then gradually stir in grits.

Cover and simmer for 20 to 25 minutes, or until water has been absorbed, stirring frequently.

Remove from heat and stir in the heavy cream. Serve hot.
Serve with Sea Island Smothered Shrimp

Reprinted with permission from © Joe David, Gourmet Getaways, published by Globe Pequot Press click for book review

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/BBQ/barbecue_mild_rm.html

Roger’s Mild Barbecue Sauce

This is simplicity itself and a home made sauce makes a difference.

* 1 medium onion, chopped
* 2 tablespoons vinegar
* 4 tablespoons lemon juice
* 2 tablespoons brown sugar
* 1/8 teaspoon black pepper
* 1 cup ketchup
* 3 tablespoons Worcestershire sauce
* 1/2 teaspoon ground mustard
* 1/2 cup water
* 1 teaspoon salt
* 1 or 2 drops of Hot Sauce to taste (optional)

METHOD

Heat all ingredients in a small saucepan for 10 minutes or until till thickened to taste.

This is good for basting ribs or chicken in oven. If grilling put on meat only for the last 10 minutes but watch closely as brown sugar will drip and flare up.

Yield: About 2 - 2 1/2 cups

Contributor: Roger Manley

http://www.inmamaskitchen.com/RECIPES/RECIPES/Indian_cooking_recipes/Chat_Masala.html

Indian Spices - Recipe for Chat Masala

This blend is usually available premixed. Always nicer to make your own.

* 1/4 cup cumin seeds
* 1/8 cup coriander seeds
* 3 tablespoons black peppercorns
* 1/8 cup amchoor powder
* 1 tablespoon red chilli powder
* 1/6 cup black salt

METHOD

Roast the cumin, coriander and black peppercorns for 2-3 minutes.

Cool and grind to a powder and mix with the remaining ingredients.

Store in an airtight jar in a cool dry place.

This spice is a commonly used spice blend in North Indian salads (chats) and grilling. It is distinctive in its taste due to the addition of two of the ingredients, black salt (available in ethnic and specialty stores) and amchoor powder, that is dried green mango powder and has a sour and tangy taste.

The second way of using spices in Indian cooking is using whole spices blended together to balance out flavors, these spices are usually in a combination of balanced tastes (sweet, spicy and tart), it is essential to use all the ingredients in a whole spice mixture to get the effect of the spice.

Contributor: Rinku Bhattacharya

http://www.inmamaskitchen.com/RECIPES/RECIPES/Indian_cooking_recipes/Bengali_Panch_Phoron.html

Panch Phoron – Bengali 5-spice blend

You can buy this alaready prepared in an Indian or Middle Eastern market, or order it online. But nothing is as good as home made.

* 1 tablespoon nigella seeds (Black caraway)
* 1 tablespoon fenugreek seeds
* 1 tablespoon fennel seeds
* 1 tablespoon cumin seeds
* 1 tablespoon black mustard seeds

METHOD

Mix all the ingredients and store in an airtight jar in a cool dry place.

Yield: about 1/2 cup

Contributor: Rinku Bhattacharya

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/BBQ/bbq_sauce_pomegranate.html

Pomegranate BBQ (Barbecue) Sauce

This BBQ sauce stands on its own, but was created by Monica Pope of T’afia Restaurant in Houston, Texas as the sauce for a Moroccan meatloaf. Try it her way or be inspired to do it your own way.

* 3 cups ketchup
* 1/2 small yellow onion, minced
* 2 tablespoons pomegranate molasses
* 1 chipotle chile in adobo sauce, minced
* 1 tablespoon adobo sauce
* 1 teaspoon sugar

METHOD

Combine the ketchup, onion, pomegranate molasses, chipotle chile, adobo sauce, and sugar in a small saucepan. Bring to a boil over low heat. Simmer for 5 minutes to blend the flavors. Transfer to a serving bowl and allow the sauce to come to room temperature before serving.

Note: Pomegranate molasses is sold in Middle Eastern markets and specialty-foods stores. Look for it alongside other syrups.

Yield: About 3 cups

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http://www.inmamaskitchen.com/RECIPES/RECIPES/Puerto_Rico_recipes/sofrito_A.html

Puerto Rican Sofrito

Sofrito is the flavor base of many dishes. It is highly personal and the source of many friendly disputes among cooks. This sofrito is one of many from Puerto Rico.

* 1/4 cup vegetable oil
* 1/2 pound green peppers, seeded and chopped
* 1/8 pound sweet chili peppers, seeded and chopped
* 1/2 pound onion, chopped
* 6 garlic cloves, chopped
* Leaves of 6 - 8 branches cilantro, chopped
* 1 tablespoon oregano
* 1/2 pound cooked ham
* 1/2 cup achiote lard or oil

Method

Put oil, peppers, chili, onion, garlic, cilantro and oregano in a food processor. Pulse until crushed together enough to just blend. Add the ham and pulse until all ingredients are well blended and form a paste.

Put blended ingredients in a medium saucepan with achiote oil. Bring to a boil. When boiling, immediately lower heat to medium and cook at a healthy simmer for 15 minutes. Stir frequently.

Set mixture aside to cool. When cooled, put into a non-reactive container and store in the refrigerator.

Contributor: Joe Kirkpatrick

http://www.inmamaskitchen.com/RECIPES/RECIPES/Puerto_Rico_recipes/achiote_oil_lard.html

Puerto Rican Achiote Oil (or Lard)

Achiote is used all over the Caribbean and in Mexico. It is also called annatto. To read more, see our Mexican page on ingredients. click here They are prevalent in much Hispanic cooking, and this oil is commonly used. Easy to make and easy to store it’s simple to make and have at hand.

* 2 cups vegetable oil or lard
* 1/2 cup achiote seeds

Wash achiote seeds. Drain and pat dry on paper towel. Mix the dried seeds with the oil and cook over medium-low heat for ten minutes.

Allow to cool, then train out seeds. Store in the refrigerator in a non-reactive container.

Contributor: Joe Kirkpatrick

http://www.inmamaskitchen.com/RECIPES/RECIPES/KIDS_COOK/hot_dogs/coney_islandIII.html

Coney Island Hot Dog Sauce III

* 1/4 pound ground beef
* 1 1/2 cups water
* 6 oz tomato paste
* 1/4 cup sweet pickle relish
* 1 tablespoon chopped onion
* 1 tablespoon yellow mustard
* 1 tablespoon Worcestershire sauce
* 2 teaspoons chili powder or more to taste
* 1 teaspoon salt, or to taste
* 1 teaspoon sugar

Method

Cook meat in large heavy saute pan slowly over medium heat until browned, breaking up large chunks with a fork as the meat cooks. Drain excess fat.

Add water and remaining ingredients to pan, stirring to mix well. Bring almost to a boil. When just about to boil, reduce heat and cook, uncovered, at a gentle simmer for 30 minutes, stirring occasionally.

Contributor: Pat Ciesla

http://www.inmamaskitchen.com/RECIPES/RECIPES/KIDS_COOK/hot_dogs/coney_island11.html

Coney Island Hot Dog Sauce II

* 1 large onion — finely chopped
* 1 1/2 pounds lean ground beef
* 32 oz tomato puree
* 2 teaspoons yellow mustard
* 1 cup light brown sugar
* 2 tablespoons apple cider vinegar
* 1 1/2 teaspoons chili powder
* 1 teaspoon celery seed
* 2 teaspoons salt
* Black pepper to taste

Method

In a large skillet, brown beef and onions, just until beef loses its pink. While cooking, break up any large chunks of beef. Drain off fat.

Put remaining ingredients into a heavy saucepan, and cook over medium-low heat about 10 to 15 minutes.

Stir beef into saucepan and simmer for 2 to 2 1/2 hours, stirring occasionally.

Or, place sauce in a crockpot set on low for about the same amount of time. Either method works, and the point is SLOW so the flavors will develop and the sauce thicken.

Contributor: Pat Ciesla

I think that I have missed the big point on the new health care program, which will help the old and infirm to die sooner.

I have known that many of the liberals did not want all the health care money wasted on us....

Now I am thinking that it is important for the old ones to die as soon as possible, not for the money, but for the history we can share.

They must be very worried about us talking about what it was like to be free, no ID cards, no state/county/fed telling us where to live and how to build it.

Or how much light and heat we are entitled to, and even how much water to use for flushing the toilet.

Imagine tells the young, how we drove down roads that were open to drive on and not closed by some group with power and a foreigners money getting them closed.

Can you remember when America owned her rivers, waterways, parks and not the UN?

Even in my time, we went out and hunted for ore to mine, not just gold, started a mine, hired people and paid taxes.

Now China owns our coal mines.

Our Manganese mines were closed, so we could import it.

Our friend Bill Whitley owned a small Manganese mine in Yuma County, hired a few men and made a living, the Gov. closed him down, said it could be imported cheaper.

If you look at the old Arizona mineral maps and the BLM Wilderness Area maps, you will find the largest ore bodies are under the wilderness plan.

About 1978, I was talking to a BLM geologist at a public meeting and we were standing in front of the county map.

I told him that I wanted to prospect in the Black Mountains, he said no, it was a wilderness study area..........and I told him that he might be wrong, as I had been to court house and searched the records, and found the major oil companies had claims on some of the areas.

He explained that, yes, they could keep their claims and did the assessment work, by using airplanes to map the ore bodies........[Then I knew what the funny things hanging out the bottom of low flying planes was, I had seen them].

AND that 20 years after a wilderness is formed, you can hire a lawyer and petition Congress to have an area released from the wilderness area for mining.

Ahhh, yes, I remember the day when to say “I am an American”, meant “I am FREE”.

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/BBQ/bbq_rose.html

BBQ Sauce from The Stinking Rose Restaurant

This is the sauce used on the delicious baby back ribs from The Stinking Rose Restaurant. You can use it on many dishes.

* 1/2 cup ketchup
* 1/4 cup apple cider vinegar
* 1/4 cup firmly packed brown sugar
* 1/2 teaspoon ground cinnamon
* 2 tablespoons soy sauce
* 1 tablespoon Dijon mustard
* 1 tablespoon chili powder
* 1 teaspoon grated fresh ginger
* 1 tablespoon freshly squeezed lemon juice
* 2 tablespoons Worcestershire sauce
* 2 cloves roasted garlic, mashed into a paste

METHOD

In a small saucepan, combine all the ingredients. Place over medium heat and simmer for 15 minutes, stirring frequently, to combine the flavors. Remove from the heat and let cool.

Use now, or refrigerate in an airtight container for up to 2 weeks.

Makes 1 cup

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http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/ribs_bback_garlic.html

Garlic-encrusted Baby Back Ribs

“These tender, flavorful ribs are encrusted with fresh rosemary and loads of garlic and baked until the meat quite literally falls off the bone.” From The Stinking Rose Restaurant Cookbook

* 1/4 cup olive oil
* 10 cloves garlic, minced
* Leaves from 3 sprigs rosemary, coarsely chopped
* 2 teaspoons sugar
* 2 tablespoons white wine vinegar
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 4 pounds baby back pork ribs (about 4 racks)
* 1/2 cup barbecue sauce

METHOD

In a bowl, stir the olive oil, garlic, rosemary, sugar, vinegar, salt and pepper together

Put the ribs in a shallow baking dish. With a fork or paring knife, pierce the meat all over to allow the marinade to penetrate. Pour the olive oil mixture over the ribs, rubbing it into the meat with your hands so that the ribs are entirely coated with the garlic and herbs. Cover the dish and refrigerate for at least 3 hours or overnight.

Preheat he oven to 275°F. Transfer the ribs to a baking dish large enough to hold them all in one layer. Reserve the marinade. Brush both sides of the ribs with the barbecue sauce, then arrange them meat side up in the dish. Roast on the middle rack of the oven, basting with the marinade, for about 2-1/2 hours, or until the meat is cooked through and very tender, easily separating from the bone when prodded with a fork.

Increase the oven temperature to 500°F. Cook for an additional 15 minutes to make the outer edges of the ribs crisp. Remove from the oven, cut the ribs into sections, and serve.

Serves 4

http://www.inmamaskitchen.com/FOOD_IS_ART_II/health/tofu.html

To Your Health: Tofu - A Gift from the Mighty Soybean
Nutrition for All

[Has a list of recipes also available]

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/jms_preserves/jam_blueberry.html

Jamlady’s Original Blueberries in Snow

“A lite jam with wonderful color contrast! Only 1/3 cup sugar per jar.” From The Jamlady Cookbook. We’d like to add that this wonderful jam can be made all year long since it calls for dried berries, while pears are readily available. This makes a wonderful gift.

* 5 cups peeled, chopped pears
* 2 cups sugar
* 1/2 cup dried blueberries or dried cranberries
* 1/2 cup chopped or whole macadamia nuts
* 1/4 cup lemon juice
* 1 3/4 ounce box “no-sugar” pectin

METHOD

Mix the pectin with the pears and lemon juice; boil for 1 minute. Add the sugar; boil for 1 minute. Mix in the macadamia nuts and place the jam in the jar alternatively with the dried blueberries - so as to reduce bleeding. JSR (jar, seal or close, and refrigerate) or this jar can be sealed by a RWB (rolling water boil), but there will be some bleeding of the blueberries into the snow.

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http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/Apricot_JamII.html

Apricot Jam with a Twist

This apricot jam recipe calls for dried apricots, so it can be made by anyone, anywhere, anytime. “Apricots do not have very much pectin, and the addition of the citrus provides this ingredient, plus giving the jam a lovely tang.” Margaret Walker

* 1/2 kilo ( 1 pound) any citrus fruit
* 2 1/2 kilos (5 pounds) dried apricots
* 1 1/2 litres of orange juice (1 1/2 quarts)
* 4 1/2 litres of water (4 1/2 quarts)
* 51/2 kilos sugar (11 pounds)

METHOD

Place dried apricots into large container and pour on orange juice. Leave in refrigerator overnight to allow the apricots to soak up juice and plump up.

Next day, finely slice and chop citrus and place it with apricots and orange juice into jam pan. Add water and simmer slowly until dried apricots have begun to soften and break up. Cook until the fruit can be blended with a stab mixer to a smooth pulp.

Add sugar and stir whilst boiling quite hard for 30 minutes or until setting point has been reached. Stir constantly during this period of cooking to make sure that jam does not stick to base of pan, and does not spit.

Bottle into sterilised jars using a plastic jug to pour jam. Lid jars and invert for about two minutes to sterilise lids also. Turn jars upright and when cold, label with type of jam and date of manufacture.

Yield 6 - 8 pints

recipe from www.inmamaskitchen.com

Contributor: Margaret Walker

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/cream_cheese_pie_crust.html

Cream Cheese Pie Crust

Lisa gave us this to go with her spinach pie a la Calabrese. It is perfect with spinach, but works well with a lot of filling, and makes delicious wafers to accompany soup.

Suggested filling: spinach pie a la calabrese

* 8 ounces cream cheese, softened
* 1 3/4 cups flour
* 1/2 cup unsalted butter, softened

METHOD

At medium speed in food mixer (e.g. Kitchen Aid) mix well softened cream cheese, 1 1/2 cups flour (reserved flour is used for dusting board when rolling dough) and butter. Mix well occasionally scraping down the bowl. Wrap dough into a ball and chill for at least 1 hour or overnight.

On floured surface or pastry board, thinly roll out ball of dough to about one quarter inch thickness and round enough to fit a 8-10” pie pan or tart pan.

Drape dough over rolling pin and place into your pan. Press down gently and mold dough around edges of pan.

Using a sharp paring knife, cut excess dough that hangs over sides. Fill crust with chosen mixture and set in refrigerator to chill while rolling out top part of crust: scrape together remaining dough and reroll. Cut thin strips to make a lattice pattern on top of the pie after it is filled.

Yield: Enough for 9 inch pie crust with lattice.

recipe from www.inmamaskitchen.com

Contributor: Lisa Teiger

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/clotted_cream.html

Mock Clotted Cream

Real clotted cream calls for unpasteurized milk which is difficult to find today. This is a substitute that will work, though nothing is quite the same as real clotted cream.

* 1/2 cup sour cream
* 1/2 teaspoon vanilla
* 1/2 cup heavy cream
* 2 tablespoons confectioners sugar

METHOD

Mix together sour cream and vanilla.

Beat cream in a cooled bowl. When cream forms into medium- stiff peaks, sprinkle on sugar and continue to beat. When sugar is integrated and peaks are stiff, gently fold in the sour cream/vanilla mixture.

Serve with scones.

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/Ethiopian_fried_snacks.html

Ethiopian Fried Snacks - Dabo Kolo

Ethiopians love to snack. Rather than buy bags of snacks that we would see on supermarket shelves, they make their own.

* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 2 tablespoons sugar
* 1/2 teaspoon cayenne pepper
* 1/4 cup oil
* Water as needed

METHOD

Mix all ingredients together. Knead, adding water by tablespoons until a stiff dough forms. Knead for 5 minutes more.

Tear the dough into handfuls. You may need to experiment to get the feel of this. On a floured work surface, roll each handful into a strip 1/2 inch wide. Cut each strip into pieces the size of peanuts.

Heat a large heavy sauté pan. Do not oil. Working in batches, put pieces of dough in pan and cook over medium heat until golden brown, turning once in the process.

Let cool on a wire rack. These may be stored in an air-tight container to keep freshness.

Contributor: Elinoar Moore

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/Ethiopian_yemeni_spi_mix.html

Ethiopian & Yemeni Spice Mixes

There are three mixtures here: berbere, the classic Ethiopian spice blend, a spiced butter and hawaij from Yemen. Please experiment with these recipes to find what suits your own taste.

Ethiopian Berbere

* 6 small dried red chilies
* 3/4 teaspoon coriander seeds
* 1 teaspoon cardamom seeds
* 1 teaspoon black peppercorns
* 3/4 teaspoons fenugreek seeds
* 1/2 teaspoon ground allspice
* 1/2 teaspoon cinnamon
* 1 teaspoon ground ginger

Yemeni Hawaij

*
3 tablespoons cumin
*
3 tablespoons black peppercorns
*
4 tablespoons turmeric
*
6 whole cloves
*
8 cardamom pods

Spiced Butter

*
1/4 pound butter
*
4 scallions, finely chopped
*
3 cloves garlic, crushed
*
2 - 3 teaspoons paprika
* 2 teaspoons ground coriander
*
1 1/2 teaspoons ground chili
* 1 cup mint, chopped
*
1/2 cup cilantro, chopped

METHOD

Berbere: Heat a heavy sauté pan until very hot. Do not put in oil - this is done in a dry pot. When hot, lower heat and put in chilies, coriander, cardamom, peppercorns and fenugreek. Stirring continually, roast until seeds begin to color, about three minutes. Pour from pan into a bowl, and set aside to cool.

Put seeds in a mortar and pestle (best), a coffee grinder (second best) or a food processor set on high speed. Add ground allspice, cinnamon and ginger. Pulverize until powdery.

Store in an airtight jar for up to three months.

Spiced Butter: Let butter soften to room temperature. Put with other ingredients in a mortar and pestle (best), a coffee grinder (second best) or a food processor set on high speed. This is best if you use clarified butter or ghee. Regrigerate.

Hawaij: Put all ingredients in a mortar and pestle (best), a coffee grinder (second best) or a food processor set on high speed. Pulverize until powdery.

Contributor: Elinoar Moore

back to article on Ethiopian and Yemenite Cooking

http://www.inmamaskitchen.com/RECIPES/RECIPES/barbecue_grill/BBQ_hney_spice.html

Catsup Sweet and Spicy BBQ Sauce

* 1 1/2 cups catsup
* 2/3 cup vegetable oil
* 3/4 cup red wine vinegar
* 1/4 cup Worcestershire sauce
* 1 cup honey
* 1 tablespoon Dijon-style mustard
* 1 tablespoon ginger, grated
* 1 lemon, finely sliced
* 3 tablespoons butter

Method

Put all ingredients in a saucepan, whisking to blend well. Cook over low heat for five minutes, just to marry the flavors.

Contributor: Madeline Hammond

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/bbqkenbourbsauce.html

Kentucky Bourbon Barbecue Sauce

This bourbon barbecue sauce is recommended on pork chops or a porterhouse steak.

* 1/4 cup Kentucky bourbon whiskey
* 3 tablespoons Worcestershire sauce
* 3 tablespoons catsup
* 2 tablespoons brown sugar
* 1 tablespoon lemon juice
* 2 teaspoons paprika
* 1 teaspoon garlic powder (or 1 clove fresh)

METHOD

In a small pot, combine bourbon, Worcestershire sauce, catsup, brown sugar, lemon juice, paprika and garlic. Bring to a boil. When boiling, lower heat and simmers 5 minutes, stirring to dissolve and blend sugar. If using fresh garlic, discard clove.

Recipe may be doubled if desired.

Yield: 1/2 cup

recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

http://www.inmamaskitchen.com/RECIPES/RECIPES/BASICS11/BBQ_barbecue_grill/BBQtwo.html

Many Spices Barbecue Sauce

* 1/3 cup chopped onion
* 1/3 cup chopped anaheim pepper
* 1 or 2 chopped canned jalapenos
* 1/3 cup ketchup
* 1/4 cup apple cider vinegar
* 1/3 cup yellow mustard
* 1/8 teaspoon turmeric
* 1/8 teaspoon fennel seed
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon paprika
* 1/8 teaspoon ground cumin
* 1/8 teaspoon liquid smoke
* 1 teaspoon worcestershire sauce
* 1 tablespoon brown sugar
* 1/4 teaspoon garlic powder or 2 cloves fresh garlic, minced
* 2 teaspoons lime juice

Method

Put all ingredients in a food processor or blender, and process/blend until smooth. Bring to low boil. When boiling, reduce heat and simmer over low heat for 15 minutes. Allow to cool, then refrigerate until ready to use.

Contributor: Tracy Schreiber

http://www.inmamaskitchen.com/RECIPES/RECIPES/barbecue_grill/barbecue_sauce_BR.html

Beer-based Barbecue Sauce

The beer in this barbecue sauce helps the flavor of the sauce penetrate into the meat. That’s the secret of a good barbecue sauce.

* 2 (14-oz) bottles catsup
* 1 (12-oz) bottle chili suace
* 1/2 cup spiciest, bottled mustard
* 1 teaspoon dry mustard
* 1 teaspoon salt
* 1 1/2 cup brown sugar, firmly packed
* 1 tablespoons (or to taste) black pepper
* 1 (5-oz) bottle steak sauce
* 1/2 cup Worcestershire sauce
* 1 12-oz bottle beer
* 3 garlic cloves put through a garlic press

Method

Mix all ingredients, except garlic, in a large saucepan. Bring to a boil and when boiling lower heat so that the barbecue sauce maintains a lively simmer. Cook barbecue sauce for 30 minutes.

When ready to use, stir in the pressed garlic.

BUse this barbecue sauce to baste meat for the last fifteen minutes of cooking.

Yield: Enough barbecue sauce for meats to serve 10 to 12.

Contributor: Fred Avin

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/bbqORsauce.html

Orange Barbecue Sauce

Orange gives barbecue sauce sweetness and freshness. Citrus is a great friend to cooks.

* 1 can of frozen orange juice concentrate
* 1/3 cup brown sugar
* 1/4 cup corn syrup
* 1/2 cup malt vinegar (or other vinegar)
* 3/4 cup water
* 1 teaspoon prepared mustard
* 1 tablespoon Soy Sauce
* Salt and pepper to taste

METHOD

Thaw orange juice.

Using a whisk, mix together brown sugar, corn syrup and vinegar. Whisk until sugar is dissolved and ingredients are well blended.

Whisk in thawed orange juice concentrate, water, mustard, soy sauce, salt and pepper. Whisk vigorously to combine.

Yield: about 2-1/4 cups.

recipe from www.inmamaskitchen.com

Contributor: Cliff lowe

click here to read cliff’s article about barbecue and get more recipes

http://www.inmamaskitchen.com/RECIPES/RECIPES/BASICS11/BBQ_barbecue_grill/BBQ_good_boy.html

Good Ole Boy Barbecue and Basting Sauce

* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 tablespoons butter, melted
* 1 large can whole tomatoes (14 1/2 oz)
* 8 oz tomato paste
* 1/2 cup celery, chopped
* 1/3 cup vinegar
* 1/4 cup green pepper, chopped
* 2 fresh celery leaves, chopped
* 1 bay leaf
* 3 tablespoons molasses
* 1 1/2 teaspoons salt
* 2 teaspoons dry mustard
* 2 teaspoons Tabasco sauce, to taste
* 1/2 teaspoon ground cloves
* 1/2 teaspoon allspice
* 2 slices lemon

Method

Saute onion and garlic in butter in a saucepan until onion is soft and becoming translucent. Stir in all other ingredients and bring to boil over medium-high heat. Once boiling, immediately reduce heat and simmer, uncovered, 30 minutes, stirring frequently.

When cooked, discard bay leaf and lemon slices. Process in a food processor. Use sauce for basting and as a side dish for dipping.

Yield 3 cups.

Contributor: Geraldine Minne. back to barbecue and grill recipes learn more about barbecue and grilling read about mesquite

http://www.inmamaskitchen.com/RECIPES/RECIPES/BASICS11/BBQ_barbecue_grill/southern_classic_bbq.html

Classic Southern Barbecue Sauce

o 1 1/2 cups ketchup
o 6 tablespoons cider vinegar
o 1/2 cup water
o 3 tablespoons vegetable oil
o 1 1/2 tablespoons butter
o 2 tablespoons Worcestershire Sauce
o 2 tablespoons sugar
o 1 teaspoon paprika
o 1 teaspoon minced garlic
o 1 bay leaf
o 1/4 teaspoon Tabasco sauce
o 1/4 teaspoon cayenne pepper
o Juice of 1 lemon

Method

Combine all ingredients in a non-reactive saucepan. Stir to mix well and bring to a simmer. Cook over low heat without boiling for 7 to 10 minutes.

Contributor: Junior Trimmer

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/BBQ/Hawaiian_bbq_sauce.html

Hawaiian Fruit Barbecue Sauce

* 1 (1 pound 1 ounce) can drained apricot halves
* 1 (1 pound 14 ounce) can sliced peaches
* 1 medium can crushed pineapple
* 1 cup vinegar
* 1 cup firmly packed brown sugar
* 1 teaspoon Tabasco® sauce
* 2 tablespoons tomato paste
* 1 teaspoon dry mustard
* 1/2 teaspoon seasoned pepper
* 1/4 teaspoon seasoned salt
* 1/4 pound butter
* 1 teaspoon Accent
* 1/4 teaspoon Angostura Bitters

METHOD

Purée fruit in a blender. Put puréed fruit in a saucepan, then add remaining ingredients. Simmer very slowly until thick.

This sauce freezes nicely, so you may want to make enough to put in the freezer for future occasions.

recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

http://www.inmamaskitchen.com/RECIPES/RECIPES/BASICS11/BBQ_barbecue_grill/blackjack_sauce.html

Blackjack Barbecue Sauce

* 1 cup very/very/ very strong black coffee
* 1 cup Worcestershire sauce
* 1 cup catsup
* 1/2 cup cider vinegar
* 1/2 cup brown sugar
* 2 tablespoons chili powder
* 2 teaspoons salt
* 2 cups onion, roughly chopped
* 1/2 jalapeno pepper, minced
* 6 cloves garlic, minced

Method

Put all ingredients in a saucepan. Turn heat on high and bring to a boil. As soon as mixture boils, immediately lower heat to low and simmer for 25 minutes, partially covered.

Set aside to cool. Put into a food processor or blender and mix until smooth.

Marinate meat in this mixture for four hours minimum, turning once. Be sure to coat the meat well. If you can marinate overnight, all the better.

Yield: About 5 cups

Contributor: Junior Trimmer

http://www.inmamaskitchen.com/RECIPES/RECIPES/barbecue_grill/glaze_bwn_sug_mus.html

Brown Sugar Mustard Glaze for Grilled Meats

Brown sugar has its own unique and wonderful taste.

* 1 cup packed brown sugar
* 2/3 cup red wine vinegar
* 1/2 cup chopped onion
* 1/3 cup mustard - spicy brown or dijon to your taste
* 2 tablespoons honey
* 2 teaspoons liquid smoke
* 2 cloves minced garlic
* 1/4 teaspoon celery seed

Method

In a medium saucepan stir together brown sugar, vinegar, mustard, honey, liquid smoke, garlic, & celery seeds. Bring to a boil. When boiling, immediately reduce heat and simmer 25 minutes until thickened, stirring often.

To use, brush meat with some of sauce during last 10 minutes. Pass around whatever is left over at the table.

For extra kick, add a few drops of hot pepper sauce .

Contributor: Roger Manley.

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/zatar_recipe.html

Za’tar

Most za’tar is consumed as a condiment, made by grinding hyssop leaves to a coarse, aromatic, brownish green powder then mixing the pwder with olive oil, toasted sesame seeds, sumac, chickpeas, and wheat. If you can’t get hyssop, substitute thyme.

* 1/2 cup dried hyssop (or thyme)
* 1/4 cup sumac
* 1/2 teaspoon salt
* 1/4 cup chopped parsley
* 2 tablespoons toasted sesame seeds

METHOD

Preheat the oven to 350° F.

Put the sesame seeds on a small sheet pan or pie plate and toast for 6 minutes. Combine hyssop or thyme, sumac, salt, parsely, and sesame seeds and grind into a fine powder in a spice mill. Store in an airtight container for up to 3 to 4 months.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/jms_preserves/Tomato_sauce_preserves.html

Tomato Preserves

This recipe for tomato sauce is not the average pasta variety, but a spicy preserve to accompany grilled meats.

* 5 pounds ripe tomatoes
* 2 pounds green apples
* 2 pounds onions
* 4 cups malt vinegar
* 1 clove garlic
* 5 cups white sugar
* 1 tablespoon salt
* 1/2 teaspoon cayenne pepper
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* 1/2 tablespoon ground ginger

METHOD

If you are new to making preserves and jams, please read Margaret’s how -to article for cooking terms and safety measures. click here

Wash fruit. Remove skins from tomatoes in a boiling water bath. Peel apples and onions. Slice all fruit, using a slicing blade in a food processor or by hand. Peel and crush garlic.

Place tomatoes, apples, onions, garlic, salt and vinegar in a large pan. Bring to the boil and simmer gently over a low heat until the juice from the fruit begins to run. Continue stirring until the fruit has all softened and become mushy. This will take approximately one hour. It is important to stir well at this stage to prevent fruit from sticking to bottom of pan. Pass mixture through a sieve, use a Moulinex Mill or blend with a hand held blender.

Into sieved mixture, add sugar and spices and return to the boil. Continue to boil at a fairly high heat for about 30 minutes, or until the sauce has thickened slightly.

Bottle and seal as per the jam and sauce hints. Label with the date of manufacture, for good management of your store cupboard.

Yield: 8 - 10 pints

Recipe from www.inmamaskitchen.com

Contributor: Margaret e. walker

http://www.inmamaskitchen.com/RECIPES/RECIPES/horsdouevres/bagnacauda.html

Bagna Cauda

This is a recipe for the classic bagna cauda from Italy - the only time you may ask your guests to eat their napkin.

* 4 cloves garlic, crushed
* 4 ounces anchovies
* 1 cup olive oil
* l 1/2 ounces butter, melted
* Freshly milled black pepper

METHOD

Sauté crushed garlic and chopped anchovy fillets in the oil. Stir constantly until anchovies disintegrate. Add butter and pepper to taste.

Serve in a pot. Dip vegetables into the oil, holding a piece of bread under the vegetable after dipping. After dipping a few pieces, the bread will be fragrant with oil, delicious to eat.

Bagna cauda must be kept on waramers, as it must simmer constantly.

The classic dipping vegetables are cardoons, fennel, peppers, celery and carrots. Enjoy this with your own choice of vegetables.

Yield: 1 - 1/1/2 cups.

recipe from www.inmamaskitchen.com

Contributor: Ellen Cory

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/Burekas.html

Burekas

Jewish Sephardic BUREKAS are similar to the Turkish “burak.” Burekas can be prepared with various types of dough: strudel dough (thin leaves), rising dough, or with types of prepared dough found in the market.To be tasty, they must be served hot and fresh.

Dough

* 1/2 pound margarine
* 1 teaspoon salt
* 3 cups self-rising flour
* Warm water

Stuffing

*
1/2 cup feta cheese
*
1 cup cooked spinach
*
3 egg yolks

Garnish

*
1 egg yolk
*
4 cups sesame seeds

METHOD
Preheat oven to 350° F.

Dough: Melt margarine and mix with flour and salt. Add warm water until able to roll dough. Roll, cut a leaf, and cut circles with a cup or cut into square and make triangles.

Stuffing: Mix together cheese, spinach and egg yolks.

Put one teaspoon of stuffing on each dough circle. Fold in half. Brush yolk on top and sprinkle with sesame seeds.

Place on a well-greased cookie tray and bake in preheated 350° F (180° C) oven until golden, approximately 15 to 20 minutes.

Serve hot.

Contributor: Elinoar Moore

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/plum_chili_sauce.html

Plum and Chili Sauce

This sauce is fire and sweetness combined. If this quantity is too much it can easily be halved.

* 3 kilos (6 pounds) dark plums, washed, halved and stoned (firm plums are best)
* 1.5 litres (6 cups) of white vinegar
* 1 1/2 teaspoons salt
* 1 tablespoon of crushed garlic
* 1 1/2 teaspoons of crushed dried chilli
* 1 teaspoon of ground cloves
* 1 1/2 teaspoons of ground ginger
* 1 teaspoon of ground allspice
* 1 1/2 kilos (3 pounds) white sugar

METHOD

Place the fruit, salt, garlic, chilli and vinegar into the pan and bring to the simmer, cooking until the fruit is pulpy. Place the spices into a small bowl and mix to a paste with a small quantity of vinegar then add to the fruit in the pan. Add the sugar and stir until it is dissolved and the sauce reaches a rolling boil.

Boil, stirring frequently for at least 30 minutes and the sauce thickens slightly.

Yield: About 8 pints

Contributor: Margaret E. Walker

http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/coconut_milk.html

How to Make Coconut Milk

This comes to us from a Malaysian mother. There is nothing like fresh coconut milk.

* Fresh coconut

METHOD

Grate the white flesh of a brown coconut using a cheese grater (the fine side will produce better results). Add one cup of warm water to the grated coconut, put in a bowl and squeeze with your hands or put in a food processor and blitz.

Put results in a fine muslin cloth, twist into a ball and squeeze as hard as you can. The first results are the thickest, called coconut cream. The second and third cup of water you add and squeeze results in coconut milk which is thinner.

Recipe from www.inmamaskitchen.com

Contributor: Tania Nathan for Josephine Wong Siew Ping Nathanr

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/lamb_veg.html

Old-Fashioned Scalloped Vegetables with Lamb

From Shari’s collection of old-fashioned recipes, this easy recipe is about 100 years old.

+ 1 cup rice
+ 1 pound lean lamb
+ 1 cup cooked peas
+ 1 cup thickened stock
+ 2 teaspoons salt
+ 2 teaspoons grated onion
+ 1/8 teaspoon pepper

Method

Pour 2 1/2 cups water into saucepan; bring to a boil. Add rice slowly so that water continues to boil; stir. Reduce heat; cover. Simmer until rice is tender.

Cook lamb in simmering water until tender. Drain lamb; cut in thin slices. Place 1/3 of the rice in greased baking dish; add 1/2 of the lamb. Add 1/2 of the peas. Repeat layers, ending with rice.

Mix stock, salt, onion and pepper; pour over rice. Bake in preheated 350 to 400F oven for 40 minutes.

Serves 4.

Contributor: Shari Dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/mutton_grg_wash.html

George Washington’s Stoved Potatoes and Mutton Chops

From Shari’s collection of old-fashioned recipes, this easy recipe is about 200 years old.

+ 10 medium potatoes
+ 2 cups thick cream
+ 3 pounds thinly sliced mutton chops
+ Pepper
+ 3 cups minced onions
+ Salt to taste
+ 2 tablespoons butter

Method

Peel and slice potatoes.

Place 1/3 of the potatoes in greased Dutch oven or large casserole; pour half the cream over potatoes. Arrange 1/2 of the mutton chops over potatoes; sprinkle with salt. Repeat layers, ending with potatoes; dot with butter. Bake in preheated 300-325F oven for 1 1/2 to 2 hours or until potatoes are tender.

Serves 8-10.

This dish was supposed to have been served to George Washington for Christmas dinner in 1776.

Contributor: Shari Dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/bf_swet_sour.html

Old-Fashioned Sweet Sour Beef

From Shari’s collection of old-fashioned recipes, this easy recipe is about 100 years old.

+ 2 pounds lean beef
+ 4 medium onions, sliced
+ 1 cup currents or seeded raisins
+ 1/4 cup vinegar
+ 4 whole cloves
+ 1 bay leaf
+ 1 tablespoon chopped orange rind

Method

Cut beef into 2 inch cubes; cook in small amount of fat until brown. Add onions; cook until tender. Add about 1 cup water. Add remaining ingredients; simmer until beef is tender, adding water as needed.

Thicken gravy; serve.

Makes 4 servings.

Contributor: Shari Dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/pot_rst_spice.html

Old-Fashioned Spiced Pot Roast

From Shari’s collection of old-fashioned recipes, this easy recipe is about 100 years old.

+ 2 onions, chopped
+ 1/4 cup fat or salad oil
+ One 4 pound beef chuck, rump or bottom round roast
+ 1/4 cup flour
+ 1 teaspoon salt
+ 2 1/2 cup cooked tomatoes
+ 1/4 teaspoon pepper
+ 1 bay leaf
+ 1/4 teaspoon whole cloves
+ 1/4 cup vinegar
+ 2 tablespoons brown sugar

Method

Cook onions in fat in Dutch oven until tender.

Dredge roast with flour; cook in Dutch oven with onions until brown on all sides. Place rack under roast. Combine salt, tomatoes, pepper, bay leaf, cloves, vinegar and brown sugar; pour over roast. Cover.

Simmer for about 3 hours or until roast is tender.

Makes 8 servings.

Contributor: Shari Dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/beef_pirate.html

Old-Fashioned Pirate House Beef

From Shari’s collection of old-fashioned recipes, this easy recipe is about 100 years old.

+ 3 tablespoons beef shanks
+ 1 teaspoon salt
+ Dash of pepper
+ 1 small bay leaf
+ 2 cups cooked rice
+ 2 cups stewed tomatoes
+ 1 small onion, minced
+ 1 green pepper, pureed

Method

Place beef shank in kettle; cover with boiling water. Add salt, pepper and bay leaf; reduce heat. Simmer until beef is fork tender.

Remove from heat; remove beef from bones; cut into bite sized pieces. Combine rice, tomatoes and onion in bowl; mix well. Line bottom and sides of casserole with rice mixture; fill center with beef. Dot rice mixture with green pepper pulp. Thicken beef broth as desired; pour over top of casserole to cover all ingredients.

Bake in preheated 350F oven for 30 minutes or until gravy is absorbed by rice.

Serves 6.

Contributor: Shari Dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/cabbag_cream.html

Old-Fashioned Cabbage Salad with Cream Dressing

From Shari’s collection of old-fashioned recipes, this easy recipe is about 65 years old

+ 1 medium head cabbage
+ 3 teaspoons sugar
+ 1 teaspoon salt
+ Dash pepper
+ 3/4 cup thick cream
+ 1/4 cup vinegar

Method

Shave cabbage thin; chop crosswise once or twice, using sharp knife. do not use a chopping bowl and chopping knife as it bruises the cabbage and the juices will drain out. Combine sugar, salt and pepper in a cup. Add cream; stir until sugar and salt are dissolved. Stir in vinegar; pour over cabbage. Toss to mix well. This dressing will season about 1 quart cabbage.

Makes: 8-10 Servings.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/sal_dressing.html

Old-Fashioned Tangy Homemade Salad Dressing

From Shari’s collection of old-fashioned recipes, this easy recipe is about 63 years old

+ 2 cups milk
+ 2 tablespoons sugar
+ 1 tablespoon cornstarch
+ 2 teaspoons dry mustard
+ 2 eggs, beaten
+ 1 cup cider vinegar
+ 1 1/2 to 2 tablespoons butter

Method

Pour milk into double boiler; let scald.

Combine sugar salt, cornstarch and mustard. Add eggs; beat well. Stir slowly into milk. Cook until thick, stirring frequently.

Heat vinegar to boiling point. Add butter; stir until melted. Pour vinegar mixture into milk mixture; beat until smooth.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/tom_herbed.html

Old-Fashioned Herbed Tomatoes

From Shari’s collection of old-fashioned recipes, this easy recipe is about 100 years old

+ 6 ripe tomatoes
+ 1 teaspoon salt
+ 1/4 teaspoon thyme or marjoram
+ 3 teaspoons parsley
+ 1/4 cup chives or 1/4 cup chopped onion
+ 2 cups salad oil
+ 3 1/4 cup tarragon vinegar

Method

Peel tomatoes; place in bowl. Sprinkle with seasonings and herbs.

Combine oil and vinegar; pour over tomatoes. Cover; chill for several hours or overnight, spooning dressing over tomatoes occasionally.

Lift tomatoes from dressing with slotted spoon when ready to serve. Dressing may be used several times.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/ham_app_dump.html

Old-Fashioned Ham, Dried Apples and Dumplings

From Shari’s collection of old-fashioned recipes, this easy recipe’s age is unknown but dates back to the Revolutionary War.

+ 1 quart dried apples
+ 3 lb ham
+ 2 tablespoons brown sugar
+ 1 teaspoon salt
+ 4 teaspoons baking powder
+ 1/4 teaspoon pepper
+ 3 tbsp melted butter or shortening
+ 1 egg, well beaten
+ 2/3 cup milk (about)

Method

Wash apples; place in bowl. Cover with water; soak overnight.

Place ham in large kettle; cover with water. Cook for 3 hours. Add apples and water in which they were soaked; cook for 1 hour. Add brown sugar; mix well.

Sift flour, salt, baking powder and pepper together into bowl. Add butter, egg and enough milk to make stiff batter; mix well.

Drop by spoonfuls into hot liquid with apples and ham; cover kettle tightly. Cook for 18 minutes. Serve pepping hot on large platter.

Makes 8 Servings.

NOTE: This is an old Pennsylvania Dutch recipe of the early eighteenth century before the Revolutionary War.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/ham_scramble.html

Old-Fashioned Scrambled Ham

From Shari’s collection of old-fashioned recipes, this easy recipe is about 90 to 100 years old.

+ 2 cups minced ham
+ 6 hard boiled eggs, chopped
+ 1/2 cup grated cheese
+ 2 tablespoons butter
+ 1 cup milk
+ Salt and pepper to taste
+ 1/4 cup bread crumbs

Method

Mix ham and eggs in bowl. Place half the ham mixture in baking dish; sprinkle half the grated cheese over ham mixture. Repeat layers; dot with butter. Add milk; sprinkle with bread crumbs.

Bake in preheated 325F oven until heated through.

Makes 6 servings.

Contributor: Shari Dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/ham_stuffed.html

Southern Maryland Stuffed Ham

From Shari’s collection of old-fashioned recipes, this easy recipe is about 200 years old! Note the use of an old undershirt - recycling at its best!

+ 3 lb watercress
+ 2 lb green cabbage
+ 3 lb kale
+ 1 bunch celery
+ 4 onions
+ 6 tablespoons salt
+ 2 teaspoons red pepper
+ 2 teaspoons Tabasco sauce
+ 2 tablespoons pepper
+ 2 tablespoons celery seed
+ One 12 lb boned corned or country ham

Method

Wash first 5 ingredients thoroughly. Chop greens, celery and onions fine; place in large pan. Scald with boiling water; let ingredients remain submerged for about 5 minutes. Remove all ingredients; drain and reserve water.

Cool scalded ingredients. Add seasonings; mix well.

Stuff ham with greens mixture, filling boned area. Make gashes in top of ham; fill. Place remaining stuffing on top and sides of ham; wrap ham tightly in muslin, discarded man’s undershirt, or pillow case. Place ham in reserved water in large roasting pan; cover.

Cook until ham is done, allowing 25 to 30 minutes per pound cooking time. Arrange greens mixture on large platter in mound; place slices of ham around greens mixture. Garnish with deviled eggs. Ham and greens may be served cold. work

Contributor: Shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/ham_potpie.html

Old-Fashioned Ham Potpie

From Shari’s collection of old-fashioned recipes, this easy recipe is 95 years old.

+ 3 lb cured ham
+ 1 large hambone
+ 2 cups flour
+ 1/2 teaspoon salt
+ 3 teaspoons baking powder
+ 1 cup milk

Method

Pour 6 cups water into large pot. Add ham and hambone; bring to a boil. Reduce heat; cook for 1 hour or until ham is nearly tender.

Sift flour, salt and baking powder together into bowl; stir in milk, mixing only until until flour is moist. Drop by spoonfuls into boiling liquid. Cook, uncovered for 15 minutes. Cover pot; cook for 5 minutes longer without removing cover.

Remove dumplings and ham to hot platter. Make gravy with liquid; pour some of the gravy over dumplings. Serve remaining gravy in sauceboat.

Makes 4-5 Servings.

Contributor: Shari Dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/ham_pinea.html

Old-Fashioned Ham Pineapple Loaf

From Shari’s collection of old-fashioned recipes, this easy recipe is about 80 years old.

+ 2/3 cups crushed pineapple
+ 2 cups bread crumbs
+ 3 eggs, slightly beaten
+ 1 lb ground fresh pork
+ 2 lbs ground smoked ham
+ 1/2 sweet pepper, minced
+ salt to taste
+ 1/4 teaspoon pepper

Method

Reserve 2 tablespoons pineapple. Combine bread crumbs and remaining pineapple in bowl; let stand.

Place eggs, meats, sweet pepper, salt and pepper in large bowl; mix well. Add pineapple mixture; mix until combined. Shape into loaf; place in baking pan. Spread reserved pineapple over top of loaf. Bake in preheated 350F oven for 1 1/2 to 2 hours.

Contributor: Shari Dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/curry_mtbl.html

Old-Fashioned Curry Balls

From Shari’s collection of old-fashioned recipes, this easy recipe is about 90 years old.

+ 1 lb hamburger
+ Salt
+ pepper to taste
+ 1/4 cup butter
+ 1 small onion, finely chopped
+ curry powder to taste
+ 2 cups tomato puree
+ 1/8 tsp cayenne pepper
+ 2 tablespoons flour

Method

Combine hamburger, salt to taste and pepper; shape into walnuts size balls.

Melt 2 tsp butter in frying pan. Add onion; cook, stirring, until tender. Add curry powder; mix well. Add meatballs; cook for 10 minutes, shaking pan constantly.

Mix tomato puree, remaining butter, 1 teaspoon salt, cayenne pepper and flour in saucepan; cook until thickened. Pour over meatballs; cook until liquid is consistency of gravy.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/chili_mex.html

Old-Fashioned Mexican Chili

From Shari’s collection of old-fashioned recipes, this easy recipe is over 100 years old.

+ 2 pounds beef
+ 1 pound pork
+ 3/4 cup fat
+ 1 onion, chopped
+ 2 cloves garlic, chopped
+ 1/2 teaspoon cumin seed
+ 3/4 cup chili pepper pulp
+ 1 teaspoon salt

Method

Cut beef and pork into small cubes; do not grind.

Use big red pepper to make pepper pulp. Split peppers; remove seeds. Steep in hot water for 20 minutes, then peel out pulp.

Heat fat in Dutch oven. Add meats, onion, garlic, cumin seed, pepper pulp and salt; mix well. Cook, stirring, until meats are lightly browned. Cover with water; simmer for 3 hours, stirring occasionally.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/pasties.html

Old-Fashioned Cornish Pasties

From Shari’s collection of old-fashioned recipes, this easy recipe is about 100 years old.

+ 3 cups flour
+ Salt
+ 1/4 cup lard
+ 1 cup finely ground suet
+ 6 to 7 tablespoons cold water
+ 1 pound finely diced flank or round steak
+ 1/2 pound finely diced pork
+ Finely chopped potatoes
+ Pepper
+ Sliced turnips
+ Chopped onions
+ 6 tablespoons butter

Method

Place flour, 1 teaspoon salt and lard in a mixing bowl; work lard into flour with pastry blender. Add suet; work in thoroughly. Add enough water to make dough a little more moist than pastry. Divide dough into 4 parts; roll out each piece on floured surface into round shape the size of dinner plate.

Mix steak and pork. Place 1/2 inch layer of potatoes on 1/2 of each piece of dough; season with salt and pepper to taste. Add thin layer of turnips, then thin layer of onions. Cover with 1/4 of the steak mixture; place 1 1/2 tbsp butter on top of each.

Fold dough over filled portion; seal edges with fork. Make a 1 inch slit on tip of each pasty. Place pasties on cookie sheet or pie pan. Bake in preheated 400F oven for 1 hour or until done.

Makes 4 servings.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/poultry/chick_stew.html

Old-Fashioned Chicken Stew

From Shari’s collection of old-fashioned recipes, this recipe is about 130 years old. The old is new again.

+ One 5 pound chicken
+ 1/4 cup fat or salad oil
+ 1/2 cup flour
+ 3/4 cup catsup
+ 4 cups boiling water
+ 3 tablespoons lemon juice
+ 1 teaspoon salt
+ 1 teaspoon Worcestershire sauce
+ 1/2 teaspoon pepper

Method

Wash, dry and disjoint chicken.

Heat fat in kettle; blend in flour. Stir in catsup, boiling water, lemon juice, salt Worcestershire sauce and pepper. Add chicken; cover. Simmer for 3 hours or until chicken is tender. Serve with cornmeal mush or rice.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/poultry/chick_rolypoly.html

Old-Fashioned Chicken Roly-Poly

From Shari’s collection of old-fashioned recipes, this recipe is about 130 years old. The old is new again.

+ 1 teaspoon soda
+ 1 cup milk
+ 4 cups flour
+ 2 teaspoons cream of tartar
+ 1 teaspoon salt
+ Cooked chicken, minced
+ Salt and pepper to taste

Method

Dissolve soda in milk; combine flour, cream of tartar and salt. Stir milk into flour mixture to make a smooth dough. Roll out on floured board 1/2 inch thick.

Remove any gristle from chicken; season with salt and pepper. Spread over dough; roll up as for jelly roll. Place on buttered plate; place plate in steamer. Steam chicken roll for 30 minutes. Slice and serve with gravy, if desired.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/poultry/chick_dumplings.html

Old-Fashioned Chicken and Dumplings

From Shari’s collection of old-fashioned recipes, this recipe is about 100 years old. Good things never fade away.

+ 1 chicken
+ 2 cups sifted flour
+ 1/2 teaspoon salt
+ 1 tablespoon baking powder
+ 1 tablespoon shortening
+ 1 egg, well beaten
+ 1 1/2 cups milk

Method

Simmer chicken in large kettle filled with salted water until tender. Set aside.

Sift flour, salt and baking powder together. Cut in shortening; mix in egg and milk. Add more flour if dough is too sticky. Roll out on floured board; cut into strips as desired for dumplings.

Bring broth with chicken to a boil; drop dumplings into broth. Cook until done. Dumplings may be dropped into broth with a spoon if desired.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/beans_grains/new_eng_baked.html

Old-Fashioned New England Baked Beans

From Shari’s collection of old recipes. This recipe is 150 years old.
+ 2 pounds yellow eye beans
+ 1/2 pound salt pork
+ 3/4 cup sugar
+ 1/4 cup molasses
+ 1/2 cup Vermont maple syrup
+ 1/2 teaspoon ginger
+ 1/2 teaspoon dry mustard
+ 2 teaspoons salt
+ Dash of pepper

Method

Sort and wash beans; place in kettle. Cover with water; soak overnight.

Drain off most of the water; add enough cold water to cover beans. Bring to a boil over low heat. Simmer for 2 hours and 30 minutes, adding boiling water to keep beans well covered.

Scrape rind of salt pork; cut through fat to rind in 1/2 inch cubes. Scald pork with boiling water; drain. Place in center of beans. Pour 2 cups water in saucepan. Add remaining ingredients; mix well. Bring to a boil; stir into beans. Add enough boiling water to cove 1 inch over beans.

Bake in preheated 325F oven for 2 hours and 30 minutes.

Makes 12 servings.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/seafood/lob_short.html

Old-Fashioned Lobster Shortcake

From Shari’s collection of old recipes, this is over 100 years old.

+ 1/4 cup butter
+ 4 cups lobster meat
+ 2 cups cream
+ 1 tablespoon flour
+ 1/4 cup milk
+ Sugar to taste
+ Dash of paprika
+ Salt and pepper to taste

Method

Melt butter in large skillet; add lobster meat. Fry until lobster turns pink. Add cream; bring to boiling point. Stir in flour; cook until slightly thickened. Stir in milk until smooth. Add seasonings. Serve over split and buttered biscuits.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/seafood/salm_peas.html

Old-Fashioned Salmon with Peas

From Shari’s collection of old recipes, this is over 100 years old.

+ 1 medium tin red salmon
+ 3 eggs
+ 2 tablespoons (heaping) cracker crumbs
+ 1 slice onion, chopped fine
+ Salt and pepper to taste
+ 1 medium tin small peas, drained
+ 2/3 cup milk
+ 1 pat butter

Method

Combine salmon and 1 slightly beaten egg; add cracker crumbs, onion, salt and pepper. Shape into a round loaf in center of casserole. Pour peas around salmon.

Combine 2 remaining eggs, milk, slat and pepper; beat well. Pour over peas. Place butter on top of salmon. Bake in preheated 300F oven for about 25 minutes or until set. Serve with a slice of lemon and parsley.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/seafood/fish_balls.html

Old-Fashioned Fish Balls

From Shari’s collection of old recipes, this is over 100 years old.

+ 1 pound fresh salmon
+ 1 pound fresh halibut
+ 1 medium onion, sliced
+ 1 carrot, quartered
+ Salt and pepper
+ 3 eggs
+ 3 slices white bread
+ Milk
+ 1/4 teaspoon nutmeg
+ 1 teaspoon lemon juice

Method

Remove skin and bones from fish; place in large kettle. Cover with large amount of water; add 2 slices onion and the carrot. Season to taste with salt and pepper. Cook for 45 minutes to 1 hour, then strain and set aside.

Force fish and remaining onion through food chopper 3 times.

Beat eggs; add 1/2 cup water. Stir until well mixed. Add to fish mixture.

Dip bread in small amount of milk; squeeze lightly. Combine fish mixture, soaked bread, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, nutmeg and lemon juice; mix well.

Shape into 1 inch balls; let set on cookie sheet in refrigerator for 1 to 2 hours. Bring reserved broth to a boil; place several fish balls in broth. Bring to simmering point; cook for 3 to 7 minutes. Repeat until all fish balls are cooked.

Prepare favorite recipe of white sauce using broth for part of the liquid. Pour over fish balls. Garnish with chopped chives or parsley and cooked diced carrots. May be served hot or cold.

Makes 12 servings.

Contributor: shari dewey

http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/meat/mtbl_spag.html

Old-Fashioned Spaghetti and Meatballs

From Shari’s collection of old-fashioned recipes, this easy recipe is about 70 years old.

+ 1 1/2 pound ground beef
+ 2 tablespoons oregano
+ 2 tablespoons grated cheese
+ 2 cloves garlic, minced
+ 2 eggs
+ 1/2 cup bread crumbs
+ 2 cans tomato paste
+ 1 quart tomatoes
+ 1 tablespoon salt
+ 1 teaspoon sugar
+ Mushrooms to taste
+ 2 lbs spaghetti, cooked

Method

Combine first 6 ingredients in bowl; mix well. Shape into balls. Cook in skillet until brown.

Combine remaining ingredients except spaghetti in saucepan; bring to a boil. Add meatballs; simmer for 4 hours, stirring occasionally. Add spaghetti, mix well. Serve.

Makes 6 servings.

Contributor: shari dewey

>>>I REALLY need a source for bulk beans other than pintos, have no trouble finding those. Want Navy and Black beans.<<<

http://www.waltonfeed.com/

LOL Beans, beans and more beans...

Beans
A001	Beans-Baby Lima Beans 25# bag	$25.35
A003	Beans-16 Bean Mix 17 beans 25# bag	$29.35
A004	Beans-Black Turtle Beans 25# bag	$25.25
A006	Beans-Blackeye 25# bag	$27.55
A008	Beans-Garbanzo Beans 25# bag	$23.90
A010	Beans-Great Northern Beans 25# bag	$24.35
A012	Beans-Kidney Beans 25# bag	$27.50
A014	Beans-Lima Large 25# bag	$32.75
A015	Beans-Lentils 25# bag	$19.10
A017	Beans-Mung 25# bag	$31.60
A018	Beans-Pink 25# bag	$19.10
A020	Beans-Pinto 25# bag	$19.95
A022	Beans-Small White Navy 25# bag	$25.20
A024	Beans-Small Red Beans 25# bag	$20.90
A026	Beans-Soy Beans 25# bag	$13.30
A027	Beans-Soy Beans 50# bag	$23.40
A066	Beans-Lentils-Red 25# bag	$28.40
A098	Beans-Baby Lima Beans 50# bag	$48.00
A103	Beans-16 Bean Mix 17 beans 50# bag	$56.10
A105	Beans-Lentils 50# bag	$35.40
A107	Beans-Pink 50# bag	$31.00
A114	Beans-Black Turtle Beans 50# bag	$43.25
A116	Beans-Kidney Beans 50# bag	$52.35
A117	Beans-Mung 50# bag	$56.55
A134	Beans-Great Northern Beans 50# bag	$45.05
A135	Beans-Pinto 50# bag	$36.05
A136	Beans-Small Red Beans 50# bag	$42.25
A137	Beans-Small White Navy 50# bag	$46.80
C001	Beans-16 Bean Mix 17 items 6 gl 42# RB	$54.45
C002	Beans-Black Turtle 6 gal 42# RB	$47.35
C003	Beans-Blackeye 6 gal 38# RB	$48.65
C004	Beans-Garbanzo 6 gal 40# RB	$45.20
C005	Beans-Great Northern 6 gal 42# RB	$46.90
C007	Beans-Kidney 6 gal 40# RB	$54.05
C008	Beans-Baby Lima 6 gal 43# RB	$52.10
C009	Beans-Mung 6 gal 45# RB	$59.15
C010	Beans-Pink 6 gal 41# RB	$38.85
C011	Beans-Pinto 6 gal 41# RB	$38.85
C012	Beans-Small Red 6 gal 41# RB	$43.30
C014	Beans-Soy 6 gal 40# RB	$27.05
C015	Beans-Small White Navy 45# 6 gl RB	$54.10
C041	Beans-Lentils 6 gal 43# RB	$44.95
C092	Beans-Refried 6 gal 20# RB	$41.90
D005	Beans-Green 6 gal 10# RB	$68.45
E001	Beans-Baby Lima 6 gal 43# SP	$56.70
E002	Beans-16 Bean Mix 17 beans 6 gl 42# SP	$58.45
E003	Beans-Black Turtle 6 gal 42# SP	$51.60
E004	Beans-Blackeye 6 gal 38# SP	$53.00
E005	Beans-Garbanzo 6 gal 40# SP	$48.95
E006	Beans-Great Northern 6 gal 42# SP	$50.50
E007	Beans-Kidney 6 gal 40# SP	$57.80
E008	Beans-Mung 6 gal 45# SP	$62.85
E009	Beans-Pink 6 gal 41# SP	$42.00
E010	Beans-Pinto 6 gal 41# SP	$42.70
E011	Beans-Small Red 6 gal 41# SP	$47.35
E012	Beans-Small White Navy 6 gl 45# SP	$57.85
E013	Beans-Soy 6 gal 40# SP	$30.80
E042	Beans-Lentils 6 gal 43# SP	$48.85
E092	Beans-Refried 6 gal 20# SP	$44.90
F005	Beans-Green 6 gal 10# SP	$72.15
G025	Beans-Green 6oz #2.5 can	$6.70
G026	Beans-Green 6 #2.5 cans	$33.75
I009	Beans-Green 24oz #10 can	$17.00
I010	Beans-Green 6 #10 cans	$89.85
J079	Beans-Refried 40oz. #10 can	$11.55
J080	Beans-Refried 6 #10 cans	$63.00
K005	Beans-Baby Lima 88oz #10 can	$11.20
K006	Beans-Baby Lima 6 #10 cans	$61.60
K013	Beans-Great Northern 84oz #10 can	$10.60
K014	Beans-Great Northern 6 #10 cans	$60.85
K019	Beans-Kidney 76oz #10 can	$10.60
K020	Beans-Kidney 6 #10 cans	$60.80
K021	Beans-Lentils 88oz #10 can	$8.95
K022	Beans-Lentils 6 #10 cans	$50.65
K023	Beans-Pinto 84oz #10 can	$8.55
K024	Beans-Pinto 6 #10 cans	$49.45
K035	Beans-Small Red 90oz #10 can	$9.75
K036	Beans-Small Red 6 #10 cans	$55.10
K037	Beans-Small White Navy 90 oz #10	$11.10
K038	Beans-Small White Navy 6 #10 cans	$61.85
K039	Beans-Soy 84oz #10 can	$6.80
K040	Beans-Soy 6 #10 cans	$39.00
K041	Beans-16 Bean Mix 17 items 84oz. #10 cn	$11.70
K042	Beans-16 Bean Mix 17 items 6 #10 cans	$67.20
K043	Beans-Mung 80oz. #10 can	$12.95
K045	Beans-Black Turtle 90oz. #10 can	$10.55
K046	Beans-Black Turtle 6 #10 cans	$60.55
K049	Beans-Garbanzo 80oz. #10 can	$9.25
K101	Beans-Anasazi 84oz #10 Can	$15.95
L004	Beans-Green 30# box	$182.45
L500	Beans-16 Bean Soup Mix 5# mylar	$10.80
L526	Beans-Kidney 5# Mylar	$10.95
L529	Beans-Pinto 5# mylar	$8.30
L532	Beans-Refried 5# mylar	$13.65
L533	Beans-Small Red 5# mylar	$8.85
L534	Beans-Small White 5# mylar	$10.85
O062	Beans-Adzuki Org 25# bag	$38.40
O063	Beans-Adzuki Org 45# 6 gal RB	$76.95
O064	Beans-Adzuki Org 6 gal 45# SP	$82.45
O065	Beans-Adzuki Org 84oz.#10 can	$14.50
O070	Beans-Pinto Organic 25# bag	$42.40
O071	Beans-Pinto Organic 41# 6 gal RB	$77.05
O072	Beans-Pinto Organic 41# 6 gal SP	$79.75
O073	Beans-Pinto Organic 84oz #10 can	$12.95
O074	Beans-Small White Bean Organic 25# bag	$40.10
O075	Beans-Small White Bean Org. 45# 6 gal RB	$77.75
O076	Beans-Small White Bean Organic #45 6 gal SP	$81.40
O077	Beans-Small White Bean Organic 94oz #10 cn	$14.30
O078	Beans-Small Red Organic 25# bag	$42.35
O079	Beans-Small Red Organic 41# 6 gal RB	$78.30
O080	Beans-Small Red Orgnic 41# 6 gal SP	$81.15
O081	Beans-Small Red Organic 90oz #10 cn	$13.70
O082	Beans-Soy Organic 25# bag	$34.85
O083	Beans-Soy Organic 40# RB	$70.55
O084	Beans-Soy Organic 40# SP	$73.25
O085	Beans-Soy Organic 84 oz #10 Can	$11.75
O097	Beans-Black Turtle Organic 25# bag	$43.85
O098	Beans-Black Turtle Organic 42# 6 gal RB	$74.30
O099	Beans-Black Turtle Organic 42# 6 gal SP	$77.90
O122	Beans-Black Turtle Organic 90 oz #10 Can	$14.30
P030	Beans-Refried 35# bag	$58.80
P053	Beans-Anasazi 25# bag	$37.65
P054	Beans-Anasazi 50# bag	$73.80
V030	Beans-Anasazi 40# 6 gal RB	$65.05
Y030	Beans-Anasazi 40# 6 gal SP	$68.60

Giving Gardening a Whirl

More people than ever are trying their hand at homegrown vegetables

March 29, 2009
By Sherri Buri McDonald
The Register-Guard – Eugene, OR

Eugene resident Sarah Barton said she grew up in Los Angeles and never had the chance to try to grow her own food, but she always wanted to try.

This spring Barton, 31, will get her chance when she and her children transform part of their south Eugene lawn into a vegetable garden. They’re looking forward to watching their garden grow this summer.

“It’s just a fun idea to do it,” Barton said. “I’m excited my kids are going to do it.”

Barton is part of a nationwide surge in gardeners who plan to take rake and trowel in hand — many for the first time ever.

Her family is one of an estimated 43 million households in the United States that plan to grow their own food this year, up 19 percent from last year, according to a National Gardening Association study conducted in January.

They’re doing it for a variety of reasons: better-tasting, safer food and to try to save on grocery bills.

Some are calling the home gardening trend a recession-related phenomenon. But here in the fertile Willamette Valley, residents’ interest in growing their own food has been mounting over the past several years, according to local gardening experts.

Tough economic times and a slew of layoffs, including the recent loss of 2,000 jobs at RV maker Monaco Coach Corp., may have provided that extra nudge for anyone sitting on the garden fence.

It’s still early in the season — many Lane County vegetable gardeners don’t start planting until May. But interest in vegetable gardening is growing, according to area garden centers, local seed producer Territorial Seed Co., the coordinator of Eugene’s community gardens program, and the Oregon State University Extension Service, which freely distributes gardening advice.

In a typical year, more than 12,000 people call and 30,000 people drop by the extension service office near the Lane County Fairgrounds with gardening questions — mostly about vegetables, said Ross Penhallegon, horticulture agent for the service.

“This year our numbers are off the chart,” he said. “Because of the economics, people are now more interested in how do I grow, how do I preserve (my own food)?”

Penhallegon said the uptick in inquiries began in January, and “each day there seems to be more and more calls coming through.”

Many of the callers say they want to learn how to plant a garden, or they’ve started one and need some help, he said.

“This is kind of that new group of people that are coming through,” Penhallegon said.

Orders started to pick up last year at Territorial Seed in Cottage Grove, “when things first started going south with the economy,” said Julie Johns, who owns the business with her husband, Tom. That surge has continued this year, with sales up 20 percent from last year, Johns said.

Food garden suppliers are ecstatic that the oft-neglected vegetable patch finally is getting its day in the sun. Territorial, as well as other seed suppliers, “waited and waited” through the economic expansion for people to realize that they can grow their own food, Johns said. “All of the seed companies have suffered through the good times, and now it’s our turn.”

Some of Territorial’s top sellers are seeds for salad greens and tomatoes, which “people find easy enough to do,” Johns said. “A lot of people can just put a tomato plant on their porch.”

Bloomer’s Nursery in north Eugene plans to offer customers an easy entry into food gardening with a “salad bowl container garden” — a $15 to $20 terra cotta pot with several types of lettuces and chives or bunching onions and a pansy or two for color, manager Stephanie Johnson said.

The nursery has offered these in the past with limited success, she said. But she said she thinks this year will be different because of people’s renewed interest in growing their own food.

Concern about food safety is another strong motivator for gardening at home.

“People are seeing not only how they can benefit economically, but I think a lot of people are certainly concerned about where their food is coming from,” Johns said.

Last summer’s outbreak of salmonella in certain types of tomatoes and in Mexican-grown raw peppers, and earlier outbreaks of E. coli in lettuce, spinach and melons, have heightened some shoppers’ desire to know where and how their produce is grown.

People feel they have more control when they grow their own produce, Johns said. “They can get some seed, dig up some ground, and help feed themselves,” she said.

That was among the reasons why Kristen and Daniel Miller of Eugene have enlisted help from the local Victory Gardens for All project to turn much of their backyard into a vegetable garden.

“I think we’ve gotten pretty far removed from the reality of where things come from, so to be able to get out there and work with my hands and have some sort of involvement (with) where the food comes from is pretty exciting,” Kristen Miller said.

Anticipating a surge in new and returning gardeners, Vern Johnson, owner of Johnson Bros. Greenhouses in Eugene, said he’s looking forward to a 15 percent to 20 percent rise in sales this year. In his business, even a 5 percent to 10 percent increase is considered good, he said, so these are extraordinary times.

Johnson Bros., which sells seeds, starts and other supplies — mostly to home gardeners — already has sold out of, and restocked seeds for, beans, corn, peas and pumpkins, he said.

Those are easier, bigger seeds “that are great to go right into the ground with,” Johnson said. That may be a sign that more first-time gardeners are getting in the dirt, he said.

Johnson said he also has noticed a return of people who used to garden.

“The reason a lot of people don’t do it is it’s work, and it’s dirty work — and time,” he said.

“In these (economic) times, they’re saying, ‘I don’t care about that.’ I want to know what I’m putting in my body, save a little money, and get some exercise to boot.”

Gina Gartley, a buyer at Johnson Bros., said she plans to expand her own vegetable garden this year because of the economy and the lack of taste in some of the produce she’s bought in stores. In the past, she has grown vegetables in raised beds. This year, she said, she plans to add potatoes in pots and strawberries in pots and she may even try those new-fangled upside-down hanging planters for herbs and specialty peppers.

Even apartment dwellers and others without space to garden at home have found a way to raise produce in Eugene’s community gardens. The city has 302 garden plots at six community gardens, covering 6.5 acres around town. In a recent lottery, 91 people vied for just 51 open plots.

Interest in the community gardens started to build about three years ago, when demand began to exceed the number of open plots, said Chris Girard, community garden program supervisor.

Community gardeners are motivated by concerns about food security and safety, and a desire for sustainability — growing food locally instead of trucking it in from other parts of the country or the world, he said.

“The latest (motivation) would be the biggest topic in the news every day: the economy,” Girard said. “People are feeling it’s really important to provide for themselves, with high gas prices and food costs going up.”

Barton, the south Eugene resident who will be planting her first garden this spring, said it would be great if the fledgling garden could put a dent in her grocery bill this year. But she isn’t counting on it.

“It’s a thought, but it’s not the motivation this year,” she said. “I’m trying not to overwhelm myself.”

http://www.registerguard.com/csp/cms/sites/web/news/cityregion/9949139-41/story.csp

10 Reasons to Plant a Garden

March 28, 2009
By Elise Cooke
Contra Costa Times

Every year, you plan to grow a vegetable garden. And every year you just can’t muster the motivation. Well, this year’s going to be different. Here are 10 reasons to grow some of your own food.

SEED DIVERSITY

We can thank large commercial farms for growing enough food for all of us, and for keeping it affordable. Unfortunately, mass production comes at a price. Seeds developed to produce crops with traits best for large-scale cultivation — such as better disease-resistance, easier harvest and more shipping durability — lose genetic variability in the process. The fewer strains growing, the greater the chance that one “superbug” could wipe out a whole crop.

If you think this Doomsday scenario is a little far-fetched, consider the Irish potato famine. In the early 19th century, about a third of Ireland’s desperately poor citizenry depended on the potato for most of their food. No type of potato that they grew was resistant to a particular fungus menacing European farmers for some years. With the stage set for disaster, winds from Southern England brought phytophthora infestans, variously called “late blight,” “wet rot” and “potato blight,” to Irish family farms. Affected plants shriveled and blackened. In just eight years, Ireland lost about a quarter of its population as a million people starved and another million fled the country.

As a home gardener, just by buying seeds for crops well-suited to great taste, good nutrition and small-scale cultivation, you’re doing your part to maintain a viable market for genetic diversity in our produce. You’ll be keeping the world safe from crop monocultures, one cucumber at a time.

SELF-SUFFICIENCY

With the economy and California itself being on shaky ground, it just makes good sense — and cents — to have fresh and preserved produce to rely on no matter what the market or the Hayward fault might deliver.

Growing your own produce is a hedge against one and a help against the other.

THOUGHTFUL GIFTS

Not sure what to give that someone who has everything? A vegetable garden yields numerous possibilities throughout the year.

In the spring, tie a bow around potted plants that you started inexpensively from seed. Give at least two if they need to cross-pollinate to produce food. Be sure to include easy care instructions. Even non-gardeners enjoy having a food plant or two growing in their yards. Even the most black-thumbed can grow a low-maintenance herb or two.

In the summer, your surplus will be treasured by those who don’t often experience the taste explosion of produce that’s actually ripe, so take pity on the supermarket-bound and share.

In the fall, one trip around a commercial pumpkin patch will tell you how grateful others will be when you present them with their own winter squash. If your intended recipients aren’t the jack-o-lantern types, they’ll surely love your pies and thick, hearty purées. If you’ve got fruit trees, give crisp and delicious apples, by themselves or in pies and butters.

Dried or canned, or as flavoring in oils and vinegars, your garden harvest still makes wonderful gifts even in the winter. Tuck your handiwork into stockings, or offer a selection in a nice box. You even can give those special gardeners in your life their own seeds, saved from your harvest and attractively packaged. The homemade touch is a nice respite from the commercialism of the season.

EXERCISE

Do you sometimes feel just a little silly walking or running nowhere on a machine like an overgrown hamster? Gardening is exercise with a purpose.

Image: (Sydney Fischer/MCT)

For a rigorous workout, double-dig a plot and feel the burn. Bending down to plant something is called a “squat” in jock-talk and “future food” in garden-jargon. Turning compost works your back and biceps. Pulling weeds by hand works those triceps. What’s more, you’ll have so much fun accomplishing something, you won’t even know you accidentally strength-trained until you wake up with sore muscles the next day.

CUT FOSSIL FUEL USE

Anything we can do to use less oil helps to lower our nation’s foreign trade deficit and decrease pollution. Vegetable gardening aids in that objective in three valuable ways.

* Fewer globe-trotting groceries. Perhaps it’s a little different in heavily agricultural California, but some studies indicate that on average, our produce travels some 1,500 miles from the farm to our dinner table.

* There’s a little-farm advantage in plant nutrition. As you’re not a large commercial farming concern, you can fertilize easily enough without relying on petroleum-based fertilizers. Anything from manure, fish emulsion or finished compost all provide plenty of nitrogen to grow a productive crop.

* Cut your own travel, too. You can avoid many trips to the supermarket when fresh produce is just outside. Isn’t it great that gas prices peak at the same time the harvest does?

SAVE TIME

If you think you don’t have enough time to garden, consider this: When seeds or plants find themselves in fertile, moist soil where the sun can see them, they can grow all by themselves. Hover over them if you like, but you’re just blocking their light.

If you’re always growing something, your typical morning will consist of going out and picking the day’s tasty fiber, bulk and vitamins. The meals practically plan themselves.

LESSONS FOR KIDS

Working in the garden with kids is truly quality time. They’ll gain hands-on experience in botany, entomology, horticulture, nutrition, ecology, geology and biology. A garden teaches investment, savings and meal-planning. Your children will grow character along with the plants, learning patience, self-sufficiency, a strong work ethic and the sense of responsibility that comes from nurturing vulnerable seedlings.

Do they need a timeout? Send them to the garden to pull weeds. You’ll get real time together away from the video games and television sets. All this is worth a little dirt tracked into the house, right?

NUTRITION

Mounting evidence suggests that a healthy diet is the most effective in preventing many chronic diseases; multivitamins can’t make up the difference.

Produce at the supermarket loses much of its vitamin potency because it’s often picked before ripeness, then transported for long distances to sit for days on the display shelf. In contrast, your garden produce is ripe, crisp and chock-full of vitamins, minerals and antioxidants at their peak of freshness.

Growing your own vegetables is one of the best healthy habits you can do for your family.

HARVESTING

When your cranky snowbound friends call you a Zone Niner, it’s not an insult. They’re referring to the United States Department of Agriculture Plant Hardiness Zone, where we live.

Our temperate Bay Area climate is the envy of gardeners who lose valuable months out of the year waiting for the ground to thaw. Here, we hardly know what “hard frost” means. Even in January, you can be picking your own fresh carrots, onions, chard, snow peas, parsnips, lettuce and more.

In a lot of ways, winter gardening beats summer labor hands-down. The dew, rain and general cold temperatures ensure that your crops will need almost no water — a real plus in our drought-conscious region.

Most garden pests, such as aphids and snails, are sitting out the low temperatures and waiting for spring. Even weeds slow down during the winter months. Is it any wonder why our farmers’ markets are open year round?

SAVE MONEY

That $1.69 package of seed typically will grow at least 10 times the value in wholesome, organic vegetables, even accounting for the cost of water and reasonable germination failures. Let’s do a little math to try to quantify how far your food bill could drop.

Suppose each member of your family eats about a pound of produce a day, in keeping with the Centers for Disease Control recommendation. A small year-round cultivation plot conservatively can produce half of the vegetable needs of a family of four.

Now suppose that the average cost of fresh, pesticide-free, organic produce is about $2 a pound, which means you’d be spending $8 a day for produce you buy. Your bed yields an average of $4 worth of food each day, or $3.60 after expenses. Your savings during the course of a year would total $1,314. That’s a “raise” of more than $100 a month, tax-free.

So there you have it; 10 good reasons to put down the remote and pick up a shovel. What are you waiting for?

http://www.millennium-ark.net/NEWS/09_Food_Water/090329.10.reasons.2Gardens.html

Victory Garden Group Gains Ground in Town

Last year in March, we hadn’t had one request. Now we’re getting probably 10 requests a week. –Charlotte Anthony, founder of Victory Gardens for All

March 29, 2009
Sherri Buri McDonald
The Register-Guard – Eugene, OR

During World War II, an estimated 20 million Americans planted Victory Gardens in yards and on rooftops to help boost morale, feed their families and conserve food and fuel for the troops.

Locally, the gardens began to make a comeback last year thanks to Victory Gardens for All, a small Eugene nonprofit group founded in late 2007 by Charlotte Anthony.

A lifelong gardener, Anthony had volunteered with relief efforts in New Orleans after Hurricane Katrina, and she was dismayed by what she witnessed.

“The people living there didn’t have ways of dealing with what was happening,” she said.

So when Anthony returned home, she brainstormed how she could help this community grow more of its own food and be more self-sufficient if its food supply were ever disrupted. She also wanted to encourage residents to grow more food locally, reducing the number of miles it had to travel from farm to table, which would help reduce global warming, she said.

With not much more than her van and her garden tools, she set a goal of creating a Victory Garden for anyone who asked for one.

To date, the group has planted more than 380 gardens, and Anthony said she’s anticipating 1,000 requests this year.

“Last year in March, we hadn’t had one request,” she said. “Now we’re getting probably 10 requests a week.”

With so many families being affected by layoffs, wage cuts and other hardships related to the recession, the group’s mission has taken on even greater urgency.

The Willamette Farm & Food Coalition recently gave $1,000 to Anthony’s group, which she plans to use to create 20 garden plots for people who’ve recently lost their jobs.

The Whiteaker Community Council in Eugene’s Whiteaker neighborhood is distributing fliers and putting out the word to try to find those people, said Anand Keathley, a council board member.

Anthony said she’s excited to reach out to people who’ve been laid off because they may have more time to tend their garden and to make social connections through the garden project that may help them find other work.

“I don’t want to see people be victims. I want to see people take the bit in their teeth and run for it,” Anthony said.

Victory Gardens for All asks those who receive a garden to later volunteer on a team to create a garden for someone else. Except for participants in the grant-funded programs, people who receive a garden are asked to make a $50 donation.

“If they don’t have that money, we find other donors,” Anthony said. “We don’t turn anyone away.”

North Eugene resident Kristina Miller said her family was eager to turn their large backyard into a garden with help from Anthony’s group.

Miller’s husband, Daniel, has a steady, well-paying job with Pacific Rubber & Supply Corp., but, she said, “we have a lot of friends and family in the area that don’t have the luxury of a good-paying job with good hours. We thought we’d put in a huge garden and feed some people.”

The Millers hope to supply their own family of six and about six other families with fresh fruits and vegetables. They also hope to continue to grow and share food when the economy improves.

“We had the idea to do it way before (the economic downturn), and this just seemed like perfect timing,” Miller said.

Even the First Family is planting a garden on the South Lawn of the White House this year. First Lady Michelle Obama has said she plans to use the organic garden as a way to educate children about the importance of eating fresh fruits and vegetables.

http://www.registerguard.com/csp/cms/sites/web/news/cityregion/10180819-57/story.csp

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