We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about 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 an/or get her cooking advice, .
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.
Howdy there Darlin's,
Well, now, I dern near fergot 'bout them fat l'il ole rutabagas hidin' at the back o' my vegetable bin 'tll I lifted up the great big bunch o' beets 'an what did I find? Why, there they was-- them purty round ruties hidin' under them big ole leaves o' beet greens.
I must say I was happy as a lark when I found 'em 'cause I had rutabagas on my mind all week long. There's a heap o' reasons I cotton ta these golden root vegetables. Why, you jes cain't find a vegetable that's such a keeper like rutabagas. You kin see I done fergot about 'em hidin' beneath the beet greens--why they must've been there at least two weeks or so an' they's still nice an' firm--no, not a wrinkle ta be found.
'Nother reason they's one o' my fav'rites, is 'cause you kin roast 'em, fry 'em, boil 'em, bake 'em, steam 'em, an' mash 'em. Why, there's no end ta what you kin make with 'em.
Here's more reasons ta love 'em. Rutabagas is mighty tasty in soup or all mashed up like 'taters. They's mighty fine cut inter slices or sticks, brushed with a l'il oil, an' roasted up with carrots or other root vegetables like parsnips, beets, or turnips.
There's plenty vegetables you cain't find at the grocers any time o' year, but you sure kin find rutabagas. 'An that's mighty nice when y'all git ta hankerin'.
Now here's my speshul fixin's recipe that makes them rutabagas look like a purty sunset with all them golden colors. 'An you'll git ta see how purty they looks in the bowl! Bet you'll cotton to 'em, too!
Yer ever lovin' Aunt Nettie
Yield: 5 to 6 servings
1/2 cup (120 ml) raisins
Garnish
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.
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