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echo: cooking
to: MICHAEL LOO
from: DALE SHIPP
date: 2020-12-06 00:12:00
subject: poverty foods

 -=> On 12-04-20  23:57,  Michael Loo <=-
 -=> spoke to Ruth Haffly about 36 overflow plus eggplant <=-

 > We'd be (and do) eating all sorts of produce ranging from kohlrabi to
 > corn to beans to field peas to tomatoes and most everything in between.

 ML> You had a sympathetic eye here until field 
 ML> peas, which are another substance that reeks 
 ML> of poverty and despair. Even kohlrabi I will
 ML> accept in my presence at times.
 
I believe that many of the foods that have gained acceptance by the
general population who are above the poverty level once started out as
being only for those at the bottom end of the scale.  Collard greens,
spareribs, pork cracklings and chicken wings may be examples.  Perhaps
others here can name other foods that gained such popularity, along with
the resultant rise in prices.


 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Vegetable Soup
 Categories: Soup, Vegetable, Chicken, Boat
      Yield: 1 servings
 
    3/4 lb Polish sausage, sliced
      1    Broiler-fryer chicken (2-3
           -lbs.)
      8 c  Water
      2    Leeks, sliced
      2    Carrots, sliced
      1 lg Turnip, peeled and cubed
      1 lg Onion, chopped
      1 lg Potato, peeled and cubed
      1    Clove Garlic, minced
  1 1/2 ts Salt
    1/2 ts Pepper
      1 tb Snipped fresh parsley
      1 ts Dried thyme
      1 c  Shredded cabbage
      2 c  Cooked navy OR great
           -northern beans
 
  In a skillet, cook the sausage until done. Drain on paper towels; set
  aside. In a large dutch oven, cook chicken in water until tender.
  Remove chicken; let cool. Strain broth and skim off fat. Return broth
  to dutch oven.  Add parsley, thyme and all vegetables except cabbage,
  beans and cooked sausage Bring to a boil. Reduce heat; cover and
  simmer for 30 minutes. Meanwhile, remove chicken from bones and cut
  into bite size pieces; add to the dutch oven. Add cabbage, beans and
  cooked sausage. Simmer, uncovered, for about 30 minutes or until
  vegetables are tender. Yield: 10-12 servings
  
  SOURCE:*Norman Chegwyn, Richmond, CA, Country Magazine July/Aug. 1993
  POSTED BY: Jim Bodle 11/93
  From: Jim Bodle
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:17:32, 06 Dec 2020
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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