Subj : health food To : RUTH HAFFLY From : JIM WELLER Date : Sat Oct 01 2022 19:15:00 -=> Quoting Ruth Haffly to Jim Weller <=- JW> Title: Casserole of Blackeyed Peas and Collards JW> Categories: Vegetarian, Low-fat JW> 1/2 c Reduced-sodium tomato sauce JW> 1/4 c Reduced-sodium ketchup RH> I'd go with the regular tomato sauce and ketchup unless there is RH> a need for the reduced sodium variety. It's not surprising to read that someone who posted low-fat vegetarian recipes would also reduce their salt content. [g] RH> Some country ham would be a good addition Agreed. Country hans are very rare and hard to find in Canada. Most of our hams are brined, not hard salted, and barely smoked, so still moist and they need to be refrigerated. I once asked an elderly neighbour how they had fresh meat all winter and not much salted, smoked or dried meats in the days before electricity, fridges and freezers. He explained to me that farmers formed groups and took turns slaughtering a single animal which was then shared. So a single steer fed 16 large families for a week. Almost everyone had ice houses too to store river ice well into the next summer. I'm talking about central ontario where the winters were cold enough that you could cut a lot of river ice and freeze fresh meat hanging in an unheated shack for maybe 90 days or longer in mid-winter as well. I have both leeks and pinto beans on hand so I was looking up recipes that called for them together. There aren't many. But I did come across this one, where the greens used are Swiss chard. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Judi's Minestrone Soup Categories: Soups, Italian, Beans, Pork, Pasta Yield: 8 Servings 1/2 lb Dried pinto beans 2 tb Olive oil 1/4 lb Salt pork; finely chopped 3 cl Garlic; chopped 3 tb Parsley; chopped 2 ts Dried basil 1/4 ts Thyme 1/2 ts Oregano 1/2 ts Rosemary 1/8 ts Crushed red pepper 1 sm Onion; coarsely chopped 1/2 lb Swiss chard; coarse chopped 2 md Leeks; white part only - halved lengthwise and -sliced in 1/2" thick pieces 2 Celery ribs; coarse chopped 1 lg Can Italian peeled tomatoes; -coarsely chopped 2 c Chicken stock 2 qt water Freshly ground pepper 1/2 lb All-purpose potatoes; peeled -and cut into 1/2" pieces 3 md Carrots; sliced 1/4" thick 1/2 lb Green cabbage; shredded 2 sm Zucchini; halved lengthwise -and cut about 1/2" thick 1 ts Salt; optional Parmesan cheese;fresh grated Put beans in a large bowl and pour enough cold water to cover by 2 inches. Let soak overnight. Drain and rinse well. In a large stockpot (8-qt or larger) heat the olive oil over moderate heat. Add the salt pork and saute about 2 minutes. Add garlic, parsley, basil, thyme, oregano, rosemary, and crushed pepper. Cook about a minute, stirring occasionally. Stir in onion, Swiss chard, leeks, and celery. Cover and cook until soft about 4-5 minutes. Stir in the drained beans, tomatoes, chicken stock, and water. Bring to a boil and grind some pepper into the soup. Stir. Reduce the heat to low and simmer for about 45-55 minutes. Stir in the potatoes and carrots, cover, and cook about 40 minutes. Stir in the cabbage, zucchini, and optional salt and cook another 15 minutes or so. This soup is better made a day before serving and will keep in the refrigerator up to a week. Serve in bowls and pass freshly grated Parmesan cheese around. An adaption of a recipe found in Food & Wine Magazine Judi's Notes: I like to put my cabbage in almost at the end of the cooking process, but you can add the cabbage when you start to cook the potatoes; it will give the soup a stronger flavor. From the kitchen of Judi M. Phelps. MMMMM Cheers Jim .... Chicken Fried Bacon. Because 'MURICA! ___ Blue Wave/QWK v2.20 --- Platinum Xpress/Win/WINServer v3.0pr5 * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392) .