This simple recipe dates back to at least colonial times. It is taken to those working in the fields on a hot summer day. The sugar/molasses give an energy boost and the vinegar keeps the sweetness from becoming cloying. The ginger is reputed to prevent a shock to the system that would otherwise occur when drinking a lot of cold water when one is oveheated. I used make up a jug of this (with honey instead of molasses) to take with me when working in the hayfields.
I love Armenian cooking. My favorite Armenian restaurants in NYC closed, but there are rumors of one Uptown still. There’s an Armenian chef near me but he cooks French, with an occasional Armenian dessert.
Being where they are, Armenians got stomped on for centuries by everyone stomping through the Middle East. The upside is that their cooking is a wonderful mix.
Still looking for their perfect Lemon Yogurt Soup recipe.
I am most familiar with Rainbow, Lochleven, Cutthroat and Brook Trout but this method works equally well with many fish, including Salmon.
I recall my grandmother subscribing to Capper’s Weekly, a publication for rural readers. It was full of advice for homemakers, gardeners, farmers, ranchers and cooks in addition to news that affected the agricultural community and even a bit of politics. Started in 1879 (almost as old as granny), it is still around today. Although blogs have replaced the news section, it is still aimed at ‘country life’ and still full of good things.
The following recipe is one (among 100s) of their goodies.
In time for Mothers’ Day
Santa Fe Chicken Chili
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
Cindi’s Dad’s Cole Slaw Recipe
Since warmer weather approaches, it’s time to think of barbeque and picnics. Here is a very simple family favorite dating back to 70 years or more.
is like sex – even when it’s not great, it’s still good.
The best gazpacho I ever ate was in a Spanish restaurant on Atlantic Avenue in Brooklyn, La Mancha; which is evidently now closed. 🙁 They also had a marvelous garlic soup and shrimp al ajillo. (Yes, I like garlic.)
Learned this very simple recipe as a teenager working in a restaurant.
Few years later I was pulling KP duty during Basic Training & was told ‘go start making the meatloaf’.
Not knowing the entire USAF used a standard recipe book, I started making this recipe.
The cook didn’t find out I wasn’t following the book until I asked for the Worcestershire Sauce.
By that time it was too late to change.
It was such a hit the cook used my recipe from then on.