By Lela Nargi
The very concept of convenience meals may have began within the farm kitchen, with its wealthy aromas of effervescent stew and apple pie, its inventory of clean eggs and butter and bacon, its warming custard on a chilly winters evening or cool spoonful of home-churned ice cream on a steaming Fourth of July. Culled from the pages of The Farmers spouse, the loved journal released and pored over all through Americas heartland for forty-six years, the recipes during this cookbook enable today's cook dinner to recreate all of the comforting tastes of the farm kitchen--and to create new stories of meals that implies home.
With user-friendly instructions and healthy parts to fit the busiest farm wife--or twenty-first-century cook--these hearty soups, casseroles, roasts, pot pies, muffins, and clean drinks conjure all of the candy and savory comforts of nation cooking at its best.
Here’s a sampling of the recipes you’ll locate inside:
• Mammy’s Corn Bread
• Clam Chowder
• Deviled Eggs
• Macaroni and Cheese
• French Stew
• Chili Con Carne
• Boston Baked Beans
• Pot Pie
• Escalloped Tuna and Peas
• Southern Fried Chicken
• Fried eco-friendly Tomatoes
• Rhubarb Brown Betty
• Flapper’s Pudding
• Ginger Ale
Read Online or Download The Farmer's Wife Comfort Food Cookbook: Over 300 blue-ribbon recipes! PDF
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Extra resources for The Farmer's Wife Comfort Food Cookbook: Over 300 blue-ribbon recipes!
Fill muffin wells only two-thirds full. Bake in the oven 30 to 40 minutes, or until a tester comes out clean. Cool completely. For the strawberry filling: In a small pot, cook the frozen berries over medium-low heat. In separate bowl, combine cornstarch and sugar. When the berries are warm but not hot, add in the cornstarch mixture to the pot. Cook, stirring frequently, until the mixture is thick, bubbly, and translucent. Remove from heat and mix in margarine and lemon juice. Chill in refrigerator.
It was all about animals. I was not brought up to think this way, but I had a realization during a meditation retreat. A cow happened upon where I was at the time. I observed this wonderful creature and my perspective changed then and there. In the time since your restaurant first opened, how has the plant-based food movement changed? Do you find more demand now for vegan food? There is definitely more demand for vegan food. People are beginning to realize the health benefits as well as the environmental effects.
For the most part, it stays the same, though. I do specials here and there, but it isn’t a constant thing. Do you have gluten-free, soy-free, and sugarfree options on your menu? Gluten-free is difficult because there is so much flour around and because we make seitan on premises. It’s hard to guarantee that something didn’t come into contact with gluten. We do have plenty of items without soy or added sugar. What do you do to reduce your environmental impact? We compost all the food waste through a local composting company.