Subj : health food
To   : JIM WELLER
From : Ruth Haffly
Date : Sun Oct 02 2022 20:36:15

Hi Jim,

-=> 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.

 JW> It's not surprising to read that someone who posted low-fat
 JW> vegetarian recipes would also reduce their salt content. [g]

We tried cutting out salt almost completly some years ago. It didn't do
anything one way or another for our blood pressure so we added some back
into our diet. I still cook in the lower salt range but I know some
things have to have it to taste "right".


 RH> Some country ham would be a good addition

 JW> Agreed.

 JW> Country hans are very rare and hard to find in Canada. Most of our
 JW> hams are brined, not hard salted, and barely smoked, so still
 JW> moist and they need to be refrigerated.

They're easy to find around here but a good one isn't cheap. We buy
small packages of pieces to use in cooking, biscuits, etc.


 JW> I once asked an elderly neighbour how they had fresh meat all winter
 JW> and not much salted, smoked or dried meats in the days before
 JW> electricity, fridges and freezers. He explained to me that farmers
 JW> formed groups and took turns slaughtering a single animal which was
 JW> then shared. So a single steer fed 16 large families for a week.

Sounds like a sensible idea.


 JW> Almost everyone had ice houses too to store river ice well into the
 JW> next summer. I'm talking about central ontario where the winters
 JW> were cold enough that you could cut a lot of river ice and freeze
 JW> fresh meat hanging in an unheated shack for maybe 90 days or longer
 JW> in mid-winter as well.

They used to do that up in NY State also. Layer the ice with sawdust and
it might last into the summer.


 JW> I have both leeks and pinto beans on hand so I was looking up
 JW> recipes that called for them together. There aren't many. But I
 JW> did come across this one, where the greens used are Swiss chard.

 JW>       Title: Judi's Minestrone Soup
 JW>  Categories: Soups, Italian, Beans, Pork, Pasta
 JW>       Yield: 8 Servings


A good one for a night like tonight. I found a really good recipe for
minestrone some years ago, have to see if I can hunt it down to make
this winter.

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


.... Junk: stuff we throw away.  Stuff: junk we keep.

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

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