Text 31191, 104 rader
Skriven 2009-11-12 17:15:41 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31173 av Nancy Backus (1:261/1381.0)
Ärende: carrots   was: rice or taters?
======================================
Hi Nancy,

 RH> Yes but Mom wrote that while the top carrots looked good, quite a few
 RH> underneath them were rotten.  She was wondering if they were last
 RH> year's carrots.  For all the work (and major pain for her) of putting
 RH> the stuff up, I should think they would be doing better buying the

 NB> Had the whole container been as good as the top layer, there can be a
 NB> definite difference between home-put-up and store frozen, and a
 NB> greater difference than store canned.  With that particular haul, I'm

Definately!  Usually they put in a pretty good garden but as they age,
it has slacked off quite a bit.  Dad's health problems a couple of years
didn't help either. They still think they need to put in almost as much
garden area as they did when all 5 kids lived at home and Mom thinks she
has to put it all up.  But, despite my youngest sister "raiding" the
canned stuff whenever she goes home, the time and work they put in is
not worth the aches and pains of putting it in.

 NB> sure it
 NB> was more of a disappointment and a loss of money...  But, I know

It was; at least with store frozen you're generally getting a consistant
quality and all the hard work has been done for you.  The latter is very
important with my mom's arthritis but she refuses to give in (or take
the pain medicine that would relieve it).

 NB> there's nothing like the green and wax beans I used to freeze myself

I grew up on home grown wax beans; green beans were ones I had in other
places.

 NB> from the
 NB> farmers market...  the stuff in the store just can't match the taste

Nope!  One year I canned half a bushel, ended up being 20 some pints.
The girls were young (3, going on 4 and 1, turning 2) enough and with
Steve working, going to school & preaching, it took 2-3 days to do it.
I started with those in the spring and ended up with a bushel of sweet
potatoes about this time of year.  In and around all that, I did a quilt
for Deborah and a 3 piece suit for Steve.

 NB> or texture... I suspect it's less the saving money aspect (although
 NB> that
 NB> probably has a part) and more the thought of how much better it would
 NB> taste... :)

With them, it's that they think they're saving money. Dad remembers the
Depression of 1929 all too well.  Also, neither of them are much beyond
meat and potatoes (with another vegetable) eaters, nothing fancy about
their tastes.

Here's the chickem recipe I promised you; I'll add my tweaks as I type.

ITALIAN CHICKEN & ARTICHOKES

1 c onion, chopped
1 c fresh mushrooms, sliced
1/4 c green pepper, chopped
1/4 c carrot, chopped
1 clove garlic, minced (add more)
3 TBSP olive oil or cooking oil (will need more)
1 tsp Italian seasoning (oregano, parsley and basil, at least 1 tsp
each)
1/2 tsp salt (if you must add that much)
1/4 tsp pepper (more)
1/4 c flour (will probably need about 1/2 c)

1 2 1/2-3 lb broiler chicken, skinned and cut up (use your favorite
pieces, skinning optional)
1 14-16 oz can stewed (or diced) tomatoes with juice
1 14 oz can artichoke hearts, drained and halved
1/2 c dry white wine (or chicken broth/stock)
(1 8 oz can tomato sauce Not listed in recipe but in directions)
cooked pasta or rice

In a 12" skillet, cook first 5 ingredients in 1 TBSP oil until tender
but not brown, remove & set aside. (I probably had closer to 1/2 c of
the pepper and carrot, a heaping cup of mushrooms.)  In a medium bowl
(Use a bag & shake chicken pieces) combine flour, salt & pepper; add
chicken a few pieces at a time, coating all sides. Brown chicken in
remaining oil over medium heat 10 minutes, turning occaisionally
(sprinkle any remaining flour mixture over chicken before browning).
Return vegetables to skillet (it will be full!); add undrained tomatoes,
artichokes, tomato sauce, wine (broth/stock) and Italian seasoning.
Heat to boiling; reduce to simmer, covered, 35-40 minutes or until
chicken is tender, stirring once or twice. (Pan is full, be careful.)
Transfer chicken to platter, keep warm.  Boil sauce gently, uncovered, 5
minutes or of desired consistancy.  Serve chicken and sauce over rice or
pasta.  Makes 6 servings.

American Women's Club of Berlin Cookbook, c 1992 by Cookbooks by Morris
Press, contributed by Mary Kay Menard

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)