Begin with a pie shell.
1/3 cup sugar
2 tblsp. cream
Layer this, a little difficult, but works out okay
Put in refrigerator to cool.
2 tblsp. cornstarch in a little cool water
1 cup sugar
Put over pie.
Begin with a pie shell.
Prepare this meal in a crockpot.
*The meat will be most tender if ingredients are placed in the pot in the order listed below.
1 medium onion – chopped
2 bundles fresh asparagus – chopped fine
4 chicken thighs
3 long sprigs rosemary
2 fresh bay leaves
4 cups chicken broth
1 16 oz can crushed tomatoes
1 16 oz can beans -drained (Choose any kind that fits with the flavor profile you are creating. (This recipe was made with cannellini beans.)
1 jar marinated artichoke hearts – chopped OR 2 tablespoons artichoke bruschetta
Cook between 4-5 hours on ‘low’ setting.
When cooking is complete, remove chicken & shred. Return meat to crockpot.
Remove herb sprigs and bay leaves.
Top this soup with two or three ingredients from any world flavor profile. Click on the ‘Toppings’ link for more ideas
Chinese: Hot Pepper sauce & tofu
Italian: Pesto & parmesan cheese
Mexican: Crushed tortilla chips, chopped fresh cilantro & sharp cheddar cheese
The first public screening of a local historical short documentary was an occasion to serve Creole finger foods from a cookbook published in 1885.
Jennie Carter was a free black woman who moved to Nevada County, California from New Orleans at the outbreak of the American Civil War. Her essays, published in the book Jennie Carter: A Black Journalist of the Early West, edited by Eric Gardner, were the basis for a seventeen-minute video shown to Nevada County neighbors.
To add to the learning experience, recipes were chosen from a cookbook that originated in New Orleans, La Cuisine Creole. It was food Jennie Carter may have prepared or eaten. While some of the recipes (squirrel or pigeon pie, or suet pudding) were not ones we were willing to attempt, many sound delicious!
For this setting, we chose simple, finger fare and modified ingredients as necessary. (See notes below.)
*Frozen scallops were substituted for oysters. Ground mace was used instead of ‘blades.’ Scallops were sliced thin and placed on slices of buttered baguette, topped with a very small amount of ground mace.
*To French’s mustard, salt, garlic granules, tarragon leaves, and white wine vinegar were added – to taste.
Published in 1885. Click on the book cover for a PDF of the entire cookbook. Courtesy of Michigan State University | Feeding America: Historic American cookbook collection
Additional Jennie Carter Articles
Jennie Carter’s Nevada County Setting 1860s, 2nd Marriage & Obituary
Jennie Carter’s Pre-Civil War, Civil War & Reconstruction-era 1846-1870
Jennie Carter Book Review
Jennie Carter – Filming Behind-the-Scenes & Creative Partners
1 bag of fresh cranberries with
½ cup raisins
¼ cup chopped pecans (or other nuts)
1 cup brown sugar
1 cup water
Add ¼ tsp cinnamon
And 5 crumbled gingersnap cookies & mix thoroughly (reserve enough cookies for the base of your apples)
Place 5 gingersnap cookies in a baking pan.
Cut the center out of 5 apples
Place coreless apples on top of cookies.
Take 5 tablespoons of cranberry stuffing, place in a separate bowl.
Add 2 or 3 eggs.
Mix thoroughly. Fill apple holes with stuffing.
Place a small slice of butter on top of the apple.
Cook at 350° for one hour
Remaining apple stuffing is a great addition to morning oatmeal or with yogurt or cottage cheese!
*If you tried this and liked it…AND concocted your own apple stuffing, please revisit to tell us about it.
Three packs of ground meat
Turkey, beef, and Italian sausage were used in this batch, but it also works well with pork, elk & buffalo. (In the comments, send combinations you discover and love!)
I make mine from scratch.
Cut bread in small squares, place flat on cooking in sheet in 200° oven till crisped to desired amount. For his recipe, I used Kalamata Olive Sourdough bread.
Once you have tiny toast squares, blend them in the blender till they look like…bread crumbs.
Salt, pepper and any other spices you like.
½ bunch fresh Italian parsley, chopped
Mix ingredients to the consistency of meatloaf
Prepare Meatball Stuffing
Peel and chop fresh garlic cloves
and hunks of parmesan cheese
Roll ground meat mixture into palm-sized balls, pressing garlic cloves and cheese into the center, making sure they are completely covered.
Bake covered in a 350° oven for 50 minutes, uncover and bake for 10 more minutes.
Use any kind of pasta you have on hand.
Drain when cooked.
Finely chop spinach, chard, and onions
Saute in olive oil till tender, add chicken broth to cover
*If a smooth soup is desired, let cool completely then blend in a blender.
Steam meatballs to reheat if you made them ahead.
Combine all. Enjoy!
This is one of those meals that tastes better after a day in the refrigerator.
Spread bacon strips between layers of paper towels on a flat plate. (Don’t overlap.)
Microwave on high for 6.5minutes.
Check crispiness. If more is desired, cook at 2 minutes increments until it’s how you like it.
Hal Greene’s connection to the Wrysinski / Schmidt’s; Two of his sons married two of the sisters.
A byproduct of this cooking method is a heap of bacon fat-infused paper towels. Most composters agree animal fat should not go into the outdoor pile. Putting these paper towels in the garbage may attract dogs and urban adapted animals such as raccoon, coyote, and bear (in more remote areas). Since I’m always interested in alternatives other than entombing refuse in great twentieth-century pyramids, I encourage and welcome waste disposal recommendations in the comments section.
Eliminate the ‘hard’ part by cooking squash first.
In a 350º oven, cook whole raw squash (stickers removed).
Depending on squash size, cook for 1 to 1.5 hours.
When it starts to smell …like squash, check for doneness.
Let cooked squash cool to room temperature before handling.
NOW it’s easy to cut and seed!
Fast food for miners.
After a long, hard day in the creek bed shoveling and sifting gravel, the last thing a 49’er miner wanted to do was prepare a meal. This simple fare offered a quick fix as well as a host of health problems.
2 tbsp butter
1 ½ cup flour
Stir until smooth. *The batter should be thick.
Using a clean shovel, rest it in coals until hot.
Lightly press against batter to determine doneness.
It’s done when it feels spongy.
Learn about Scurvy in California’s Food Capital.
Finely chop potatoes.
Fry in oil till done.
Salt and pepper to taste.
Set aside to cool.
Chop or tear watercress into bite-sized pieces.
Add fresh or sun-dried tomatoes (in oil).
Dress with red wine vinegar and oil.
Top with grated cheese.
Huffington Post – Recipes That Show You How Watercress Is Supposed To Be Eaten
To a pan with a lid, add
poach – 1
poach – 2
Ground meat – beef & pork
1 – 2 onions, chopped
Salt & pepper
Oregano, rosemary, cinnamon, garlic powder, dash of red wine vinegar, several dashes liquid aminos (soy sauce), and 2-3 tblsp. sugar.
1 can tomato sauce
1-2 cans tomato paste
Over medium heat, add several tablespoons of olive to a pan. Add onions & meat, saute until done. Add spices & tomato ingredients until flavored and thickened to your taste.
Steam at least two bunches asparagus. Remove from heat as soon as it turns bright green.
*Better next time note: cut asparagus into 1 1/2 inch sections before beginning to layer your dish.
Boil 2 – 3 lbs. of potatoes till tender. (Peel before boiling, or squeeze skin off after they are cooked and cooled). Slice, lengthwise, 1/2 of the cooked potatoes.
For the other half, use 1/4 cup chicken broth and nutmilk to mash to the desired consistency.
Add salt, garlic powder and nutmeg to taste.
Slice thin, lengthwise. No precooking required.
*Note: while baking the zucchini will create a liquid. This can be soaked up, like gravy, with the mashed potatoes while eating, OR potatoes can line the bottom of the pan in order to soak up the liquid.
Coat bottom of oven safe baking dish with olive oil. Add the juice of one fresh lemon and 2-3 drops of liquid smoke. Use a fork to mix and spread evenly over the bottom of the pan.
Add asparagus (or potatoes as noted above), then a layer of zucchini slices, meat mixture, another layer of potatoes, and zucchini slices. Top with mashed potatoes.
*Note: Dollop mashed potatoes across the surface, use moistened fingers to spread.
Bake, covered, at 350 degrees for 45 minutes to 1 hour. Remove covering for last 15 minutes.