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.
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)
