We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about vegetarian food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner. To send any questions to Ask Aunt Nettie, .
Editor's Note: Instead of Aunt Nettie answering individual questions, she has decided to address a number of requests from people who want to save money on the food budget and still enjoy healthy dining. This is one of a series of money-saving tips and recipes designed to stretch those slim dollars. As an example of Aunt Nettie's impressive, penny-pinching ability to save, she still has some depression glass dishes and bowls in the cupboard--they're the real thing and she still treasures them. In future issues of Vegetarians in Paradise, Aunt Nettie and her niece Zel will offer more money-saving recipes for the most extreme skinflints along with suggestions to help bargain-hunter foodies seek out cheap fare that still brings good cheer to the table.
Soon's y'all git yer fixin's together, why you kin git ta makin' one o' the purtiest stews y'ever set yer eyes on, I tell ya true. My family was wont ta give this here stew a fancy name so's they kin call it a ragout, but truly, darlin's, it's just a dern good stew that's a tad different from the rest of 'em. You'll see it's turned mighty red from that one tiny beet--imagine that!
Aside from tastin' mighty fine, this stew don't need no fancy meddlin' ta git it cooked up--no siree--it's easy as pie. An' soon's y'all set yer eyes on it, why you'll be a-thinkin' it looks like a garden o' red posies.
With a good measure o' barley you'll be gittin' plenty o' fiber ta keep ya reglar and a heap of vegetables ta give ya vitamins 'n minerals an' goodness knows what else--like them phytochemicals that keeps y'all in tip top shape. An' nice thing is ya didn't spend the family fortune fer this nice dinner.
Serve it up with a good salad piled with plenty o' veggies an' maybe a couple leaves o' kale chopped up nice 'n fine. Toss is some beans, too an' git ready fer a fine tastin' stew er ragout er whatever y'all takes ta callin' it! No matter, this grub's got what it takes ta fill the belly an' put at least a l'il ole grin on yer face.
Yer ever lovin' Aunt Nettie
Yield: 4 to 5 servings
1 medium carrot, sliced
1 large zucchini, cut into bite size pieces
2 to 3 teaspoons fresh lemon juice
Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them. Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.
|
|