November 18, 2012

Allen Afield: A taste of the wilderness makes for holiday delicacies

By Ken Allen

(Continued from page 1)

An old-fashioned, comfort-food recipe seems perfect for November, but it has disappeared, despite the fact it's delicious:

Put a Dutch oven over a medium heat and add the following:

1/2 pound split peas,

1/4 pound lentils

2 tablespoons barley

4 tablespoons soaked white beans

soup bone (ham or beef)

half-pound shin beef

2 or 3 diced carrots

2 or 3 stalks celery

1 chopped onion

2 quarts water

salt and ground pepper to taste

lots of parsley and more parsley for garnish

Once it boils, turn the heat down and simmer until everything softens and mingles together. Lots of legumes, barley, ham, beef and veggies ... talk about a comfort food, particularly when served with hot biscuits and tea!

Old-fashioned recipes may capture our soul, but not all of them make me say, "Wow!"

Here's one option that an old-timer gave me in my youth that could result in food poisoning. Take a whole deer neck with the windpipe still intact, carefully scrub the inside of the airway with salt as an abrasive to clean it, stuff that cavity with poultry stuffing and bake in a 325-degree oven until the meat is well done. If you have carefully scrutinized the inside of a windpipe, you can see how this dish would choke a skunk.

Another old-time recipe consists of slicing turnips, cabbage and onion, layering the veggies in a skillet and simmering until tender. Yeah, turnip and cabbage strike me as a combo that kill a skunk.

Ken Allen of Belgrade Lakes is a writer, editor and photographer. He can be contacted at:

KAllyn800@yahoo.com

 

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