COAL MINER'S DAUGHTER FRUIT SALAD RECIPE IN ROSLYN WASHINGTON 1913 ENJOY DAN:

ROSLYN, WASHINGTON, COAL MINERS DAUGHTER FRUIT SALAD IN 1913

(SUBMITTED BY VIRGINIA LINDSEY)                                            By CHEF DAN:

Makes 1 gallon

INGREDIENTS:

1 box Knox Unflavored gelatin

1 pint cold water

1-1/2-pints boiling water

2 lemon, juiced

2 cups sugar

1 teaspoon vanilla

6 oranges

6 bananas

1 pineapple, pieces (large can)

Grapes

Maraschino cherries

DIRECTIONS:

1.   Dissolve gelatin in the cold water, then let stand for 1/2-hour.

2.   Then pour in boiling water, lemon juice and sugar.

3.   Place on stove and bring to a boil.

4.   Add vanilla.

5.   Pour over sliced fruit wit’s hot. (be sure  to take all rind off oranges)

ENJOY DAN:                                  BON-APPETITE!!

CHILI EXTRAORDINARE RECIPE FROM 1908 ENJOY DAN:

CHILI EXTRAORDINARE RECIPE 1908 THE YEAR MY MOM WAS BORN

                                                                                       By CHEF DAN:

3 garlic cloves

3 onion, medium size

3 bell peppers

2 pounds ground beef or sirloin steak, cubed

2 cups tomatoes, stewed

2 cup kidney beans, cooked

3-5 tablespoons chili peppers, ground, hot-spicy

1 cup tomato paste

1 tablespoon sugar

2 bay leaves

1 teaspoon cumin, ground

1 teaspoon basil, ground

Pinch of cayenne, salt pepper, and paprika

Steamed rice

DIRECTIONS:

1.   Finely chop garlic cloves, onion, and bell peppers.

2.   Simmer all ingredients (except beans) for 1/2-hour on low heat.

3.   Add beans; continue cooking till warm enough to serve.

4.   Serve over cooked rice with optional raw chopped onions, grated cheese and/or sour cream as toppings.

5.   Good served with corn bread.

6.   One of dad’s favorite meals-Chili, cornbread and a tall, tall glass of sweetened iced tea.

From John Sullivan Ingram and Vaudrel Elizabeth (Tipton) Ingram in 1908 near Gerty OK.

ENJOY DAN:                                              BON-APPETITE!!

BAKED SWEET POTATOES ENJOY DAN:

                        BAKED SWEET POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

4 sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

3 tablespoon honey or syrup

1/4-teaspoons smoked paprika

1/4- teaspoon garlic powder

DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES)

1.   Lay the sweet potatoes out in a single layer on a roasting-pan.

2.   Drizzle with oil, honey, and paprika and garlic powder.

3.   Roast for 25 -30 minutes.

4.   Remove from oven and transfer to serving platter.

ENJOY DAN:                           BON-APPETITE!!

BAKED SWEET POTATOES ENJOY DAN:

                        BAKED SWEET POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

4 sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

3 tablespoon honey or syrup

1/4-teaspoons smoked paprika

1/4- teaspoon garlic powder

DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES)

1.   Lay the sweet potatoes out in a single layer on a roasting-pan.

2.   Drizzle with oil, honey, and paprika and garlic powder.

3.   Roast for 25 -30 minutes.

4.   Remove from oven and transfer to serving platter.

ENJOY DAN:                           BON-APPETITE!!

BRUNSWICK STEW FROM MRS. R IN 1879 IN OLD VIRGINIA ENJOY DAN:

BRUNSWICK STEW FROM MRS. R IN 1879 IN OLD VIRGINIA by CHEF DAN:

Serves a bunch

INGREDIENTS:

1.   Take two chickens or three or four squirrels, let them boil in water.

2.   Cook one pint butter-beans, and one quart tomatoes; cook with the meat.

3.   When done, add 1 dozen ears of corn, one dozen large tomatoes, and one pound butter.

4.   Take out the chicken, cut into small pieces and put back; soak until it is well done and thick enough to be eaten with a fork.

5.   Season with salt and pepper.

ENJOY DAN:         BON-APPETITE!!

JAPANESE UDON SOUP FOR THE SOUP KITCHEN ENJOY DAN:

JAPANESE UDON SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

45 cups or dashi stock, recipe to follow

1 cup white miso

1-carrots, diced

2-cups soy sauce

1-1/3-cup mirin

1 tablespoon white sugar

3 pounds, sliced mushrooms

6 leeks, diced

2 pounds snow peas, bias cut in half

17 ribs of kale, chopped

5 pounds fresh udon noodles

DIRECTIONS FOR STOCK;

1.   12 cups water.

2.   5 sheets roasted seaweed, cut into strips.

3.   Bring 12 cup of water to a boil.

4.   Remove from heat and add seaweed, let sit for 30 minutes.

5.   Cook udon noodles according to package directions,  

6.   Drain and set aside.

7.   In the same stock-pot add reaming water and bring to a boil.

8.   Add carrots, mirin, sugar, snow and peas, over medium-heat.

9.   Add mushrooms and kale and cook for 10 minutes.

10.                Place miso in a bowl and add a ladleful of hot both.

11.                Whisk until the miso is completely dissolved, then stir into the soup.

12.                Do not let soup come to a boil, or miso will lose some of the flavor.

13.                Add soy sauce to taste.

14.                Stir in udon noodles into the broth and cook for 3-4 minutes.

15.                Add leeks and simmer for about 10 minutes.

ENJOY DAN:                                         BON-APPETITE!!

ASIAN TUNA WRAPS WITH AVOCADO ENJOY DAN:

ASIAN TUNA LETTUCE WRAPS WITH AVOCADO by CHEF DAN:

Serves 2

INGREDIENTS:

1-(7 Oz) can Albacore tuna packed in water

2 scallions, bias-sliced, cut into 2-inch lengths

2 teaspoons Herbs de Provence

2 teaspoon olive oil

1 teaspoon lime juice

1/2-avocado, peeled and sliced thin

1 Roma tomato, thinly sliced

1 teaspoon light soy sauce

1 teaspoon Sriracha

4 large romaine lettuce leaves

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.    In a bowl mix the tuna, scallions, Herbs de Provence, olive oil, lime juice, Sriracha, and salt and pepper to taste.

2.   Put on third of the tuna mixture, avocado and tomato on each romaine leaf and fold into a wrap.

ENJOY DAN:                                     BON-APPETITE!!