The Morehead Independent

Total Page:16

File Type:pdf, Size:1020Kb

The Morehead Independent V. The Morehead Independent ‘QNE OF KENTUCKY ’S GREATER WEEKLIES’ MOREHEAD, KENTUCKY, THURSDAY, DECEBfBER 2, 1937 Number 48 LIKELY SUCCESSOR TO VINSON Judge Vinson Being Automobile Accidents Fatal To Congratulated While 2 Rowan County Men; Murvel Successor Pondered Hogge Succumbs Alter Wreck EigThth District Congressmra Has One Of Dr. yah Antwerp Driver, Blinded By Truck Lights, Crashes Best Records Of Any Legislator Ken­ Into Simmie Johnson, 45, at Hilda; tucky Has Ever Sent To Washington Gives Address At Held In Court Here On Bond Leaders of official Washington, and on Capitol HOI Was Brother Of Mrs. Allie ¥. 'Hogge Rhes Conducted Wed- Joined thin week in expressing hearty congratulatic^ to State Hort Meet Mann in Of More ­ nesday From Par ­ head Congressman Fred M. Vinson, of Kentucky, upon learning of ents’ Home Apples From His Orchard At his recent appointment by Preaident Roosevelt i Funeral services for Sim-njoi A broken neck and other injur- justice of the United States court of appeals fn- the District Farmers Take High Johnsoo, 45. accident victim, were ies received 1 of Cdumlia. First to express bis felicitations was Attor ­ Award held at Pisgab. near Hilda, with i ney General Homer S. Cummings, who wiginally sent Con ­ burial there. The Rev. .Dr. H. Van Antwerp. M Far ­ gressman Vinson's name to the chief executive for con- mers, long recognized as one of Moore officiated at the rites. son of Arthur Hogge, twice County Johnson, a native of this county, mderation. .When reached at his office in the department the State ’s leading Horticultur- Judge of Rowan County and Mrs. was kiBed almost instantly Sun­ of iustke here today Attorney General Cummings stated alirts was a speaker on the Hogge. of Second Street. day evening when he was struck *-3tncere beat wishes and hearV Wednesday program of the The accident occurred on the while walking on the AUie Young Kentucky Horticultural ^ety. Midland Trail Highway about 1$ Highway near HUda. by Dr. Van Antwerp spoke/on the I miles east of Ashland. The car. Morehead Is 2nd mobile driven ,^y Walter Goodan. driven by Murvel. attempting to ) tbc JudteiwT." value and the working^of his Senator /.Iben Williams Barkley of Ohio. ' round a curve went into a doubli air cooled storage h<w^. was anotbr:' te consratu- Goodan was pasting a truck ot skid, crashed over an embank ­ In Stai^g Of The undergraduate Rort Club latiom to ( aagreaBoan Vinson as of the University of Kentucky the time he struck Johnson and it ment and turned over several news of h;: appointment by the is thoueht he micbt have been times, seven other ocupants at staged a fruit show at president v os announced. "I am All St^e Teams Phoenix Hotel during the blinded by the other motor's lights. the car, including Mr. Hogge ’s more than happy to extend my Johnson was walking on the side wife were not injured seriously. (Uy meet.D The Home Economic most bear.y consratalationa to Eagtes Ramers-ap To Mon of the University of the road. Mr. Hogge lived untU tdonday Concressm. j Fred M. Vinson upon Surviving are his father. Jasper afternoon, although he was never Od BtsU Of All Games countered with an apple pie learning c his recent appoint ­ Played contest with the “Big Apple" Johnson, of Hilda; four chUdren. given, much chance to recover by ' ment to th District Court of Ap­ Shelby Johnson and .Mrs. Thelma attending physicians at the Kings dance as the theme. Miss Ro ­ peals. Prt ident Roosevelt has berta Adkins, of Pikeville, was Lewis, of HltaarandXowell John- Daughters Hospital in Akhland made a fin choice urd 1 am sure BLUE AND GOLD HAS llw Ukety od togicaJ t« Ooi crowned Queen of the Apple d Harold JohnsoB.1. of Wrts- where he was rraioved. Practic ­ that C-oat '♦—tap Vfbsun will REMARKABLE SEASON ally aU of family were at toe - M. ViasoB bi the Eighth District is Joe Bates, of Grecnap, Show. bring to h i new post the same ....M., ...... -....V,.. .w---------------------- ...... v.M. Local School Has Record Of 7 iaeambeat Clerk of Greenop County. Mr. Bates has been Dr. Van Antwerp won the grand courage end understundinx which ,ta Reynolds, of Aberdeen. O.-iiu; | Funeral services were csnlucted he hu alv jys maintained as a a Ufe-kwe friend of Congressman Vinson and one of hh championship in that part of the Victories, 1 Defeat show for commercial growers. His Sirs. Jason Payne, of Hillsboro. ' from his parent's Wednes- Represenu-ve of the Sute of key-nen in the district. Os Grid trayg-W Kentucky.” Hr. Bates, the seventh son of a family of thirteen four trays'^ Red DeUcious were placed at the top of the 300 trays •- Lyons. G H. Fern and B. H. Joining h., coanoguo In Um up- »» children,, was bom in Beaver Credt, Kentucky, Oetob«r.29, exhibition. The judge wass Dr._. sr house was Senator Marvel I Kentucky s FIGURE IN X 1893. He received his education in the common sehot^ at R. S. Marsh, horticulturist of the Mills Loi,gaL. who describing Con-:*™ Conference game with Flor- I ANOTHER ACCUMNT the Eastern SUte Teachers CoUefo, Rkhmoad, Ky. He was University of West Virginia. Dr- gretaman Q Vonsoo's appointment as'**^ "*** Saturday aftenwon. the MAY RESIGN AS i While returning from Aah- married Febmary 1*, 1916,>, to Miss Virsinia„ ______ Rke. Hie. Van Antwerp received the New admu tble choice." btea tupg m \ land where they had beef’aTN Bates ’ have two children, Joe Rice Bates, student at the Phoenix Company's silver trophy. LOCAL PASTOR “Congressm .n Vinson may indeed: «nd^n season for Kentucky i the bedside of Murvel Hdgge be proud of such a well deserved ** “°>*- University of Kentneky and Becky Bates, who is attendinc Winners in the commercial ex­ I when he died Monday of in- hibit were: First, Dr. H. Van Ant- bodor. Prcfideot Roosevelt could! The bulk of Uie honors go to Ward-Belmoot College at Nashville. Tens. ' juries received in an automo ­ wprp; second, M. Y. Nunn, Sturgis; not have nwle a better choice. Murray CoUege's Thoroughbreds, Hr. Bates, who has been Clerk of Greenop Coonty for bile accident, Mrs. Arthur 1 am happy to Join in - a'who ................................................. third. J. W. Fagenbush. Buechel; Hogge, his mother, was injured the last sixteen years is a memher of the Presbyteriu fourth, Ben E. inies, Henderson; my hearty congratulations slightly when a car driven by the best winning Chnrch, a Mason, Elfc and Jr. O, U. A. BL Prior to his election fifth, Wallace Baldwin, Henderson; best wtotoe:." Attorn^ Lester Hogi^ ancle Kei^ky mua. ^ Tber- as Ckrfc he os for nine yean a teacher and Ugh school sixth........ .......... J. w.............. KeeUng, ................ Hopkinsville,..... of Murvel. wretkuL ■eduin) Teoe&ms M t ^ -a —S ^ Kazee. otficUtfog. 1 Wedneiday, the triumph cd tlendcr. mergoUc 1 '. Bates enjoys the cenfidenn of Pedeeal oCce- made in the Lee Cemetery. (heir eighth against one defeat Qv« Fred M. Viamt of Kentucky hoMen ami the SUte AdmiaistiatieK. 1> all pnbabilitr he Mr. Hogge was a graduate kA and one be. Homy's only loss to the Covi-t of Appeals for the wiO receive Umaapport of both te the Co6«n—' *--■* - Razee To Accept d High School where District at Columbia. e te the 2S emtks eomprtelng the he excelled in several sports. Ha season's opener. Tte 47 -year-old Kentuckian, : Eighth Dtetrkt tedicate that be ia aimoat eertate of receiving was' bom ia Morehead September Reteesentatives Dou^tem of North i Two other Kentudey «—■-« lost Pastor’s Position ,10, 1917. but one game. The Morehead Ea ­ the esteocBement of 18 of the 20 eeafy chaimeB with a . Carolina c.id Cooper of Tennes-i 1 On October 4, 1936. he wtf gles and Strang poasihtlHy of BBanimens anpport from them when see arc credited with wielding i married to Miss Lillian seven tests. Horchesd was they naam a Democratic nomtefc to swcoed CongresBrnaa At Mayslick, Ky. ■ " e on the Ways and , of Olive Hill. They have a tour-- Means Cemmlctee. beaten by Murray in its season's Vtew|3.V Western was tied by Local Minister WiD Resign months old child. Gary Alden. Viruon has made ^ hobby ^ defeated by the Wes- Here Before First Also surviving are bis latt^ Of Year and mother, a brother. Carl Hogge Agreement Being Ten Comities In of Oklahoma City, Okla.; and two Bob Davis, Wildcat veteran half- The Rev. B. H. Kazee, pastor sisters. Mrs. Sadie Fieldlnc and Mrs. G. D. Warren of Win Drafted Hae For for the last eight lyears of the Path Of Tmnado; Morehead Baptist Church this Active bearers at the funeral ^ . His toUl of 4g week Bceepted a position as Pas- ^re Joe Tolliver. Jack Sadth. anv otter IpotDU. however, ia IS less than Rural Road Work Bath, Fleming Hit Ur of the Mayslick. Ky., Baptist m REV. B. H KAZEE ! Jimmie Babb. James Johasoa, BO. Annouacement was made today !ly Ramey and Theoplus Barker, %r. ppt'isisrip.™,, i»two?“ seasons.. 2-r;.The former Oayteo, Church, it was learned today. that the Rev. B. H. Kazee, Pastor Honorary bearers were: Jack Ky.. High school star^ one more Stole And Ftecal Coot May DuMce to Rawa Goaty Is The Rev. Kazee in a statement game in which to^ual or sur­ Issued from the Parsonage today of the Morehead Baptist Church ! Carter, Wilson Hogge, ElWood Dll- Come Te Terms On SBcht As Hfite Break pass his fonne^^Srard. said that be would probably bad accepted a position os Pastor'Ion.
Recommended publications
  • Sunday Monday Tuesday Wednesday Thursday Friday
    Sunday Monday Tuesday Wednesday Thursday Friday Saturday Vegetarian Chili w/ Corn Bread Cream of Asparagus 1 2 Marinated Beef Tenderloin w/ Italian Sausage Hoagie with Balsamic Demiglace Frilled Onions and Peppers Shrimp Scampi Beef Goulash Roasted Root Vegetables GF Seasoned, Baked Yukon Gold Buttered Linguini Potato Wedges Corn GF Roasted Sweet Potatoes GF Tarragon Green Brussel Sprouts GF Beans & Tomato GF California Vegetables GF Dinner Menu Zucchini Bread Assorted Desserts S.F. Spice Cake NSA Assorted Desserts Beef Forestiere GF Creamy Chicken and Corn Italian Wedding Potato Leek Garden Vegetable GF Chicken Vegetable GF Beef Noodle Herb Roasted Beef Sirloin GF 3 Build Your Own 4 Roasted Pork Tenderloin with 5 Swedish Meatballs 6 Beef Stew with Biscuits 7 Hearth Stone Pizza 8 Steel Skillet Bratwurst with 9 Carved Roasted Whole Turkeys GF Burgers and Dogs Apple Walnut Salsa GF Woodcrest Crab Cakes Thai Chicken Breast with Basil Crab Stuffed Portabella Sauerkraut Baked Salmon with Baked Beans Beef Bolognese with Garlic Bread Wild Rice GF and Coconut Cream Sauce Mushrooms Chicken Pot Pie Lemon Dilled Aioli GF Fresh Cut Fries Pene Pasta Baked Potatoes GF Baked Sweet Potatoes GF Curried Lentils with Rice GF Potato Pancakes Homemade Bread Filling Broccoli Baked Sweet Potatoes GF Roasted Turnips GF Brown Rice Broccoli GF Ranch Fries Mashed Potatoes GF Mashed Potatoes GF Cape Cod Vegetables Roasted Brussel Sprouts GF Asparagus GF Broccoli GF Roasted Corn GF Peas GF Maple Glazed Carrots GF Whoopie Pies Peas GF Cherry Pie Spring Rolls Green Beans GF Butter Crusted Wax Beans Corn Soufle S.F. Chocolate Chip Cookies Tapioca Pudding S.F.
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Cooking USDA MIXING BOWL
    United States Department of Agriculture What’s Cooking USDA MIXING BOWL Cookbook Winter Recipes Find more recipes at www.usda.gov/whatscooking Table of Contents Asparagus Parmesan 3 Baked Beans (Using Canned Vegetarian Beans) 4 Baked Fish Scandia 6 Beans a la Charra (Charro Beans) 8 Beef or Pork Taco 10 Beef Tamale Pie - USDA Recipe D150 12 Broccoli, Cheese, and Rice Casserole 17 Cheesy Spaghetti Bake 19 Chicken Curry Casserole 21 Chicken or Turkey Vegetable Soup 24 Creamed Spinach - USDA Recipe I120 for CACFP 26 Fish Nuggets 28 Lo Mein with Chicken and Veggies 30 Macaroni and Cheese 32 Meat Loaf 34 Minestrone 37 Old Fashioned Vegetable Soup 40 Oven Bake Chicken 41 Refried Beans 43 Roasted Butternut Squash 45 Rocking Red Beans 47 Sammy Salmon 49 Succotash 50 Sweet Potatoes Italienne 51 Tuna Patties 53 Turkey and Dressing Supreme 55 Turkey and Sausage Gumbo 57 Turkey Black Bean Chili 59 Tuscan Smoked Turkey and Bean Soup 61 White Chili 65 << Table of Contents Asparagus Parmesan Makes: 50 servings 50 Servings Ingredients Weight Measure Fat-free egg substitue 2 lb. 1 qt. Dry bread crumbs 5 lb. 5 qt. Asparagus cuts and tips, 12 lb. 10 oz. 2 No. 10 canned, drained cans Salt and pepper To taste Prepared tomato-based 24 lb. 12 qt. pasta sauce Mozarella cheese, part- 3 lb. 3 qt. skim, shredded Directions 1. Mix together egg substitute and bread crumbs. 2. Stir in asparagus. 3. Add salt and pepper to taste. 4. Spray six (20 x 12 x 2 1/2-inch) baking pans with nonstick cooking spray.
    [Show full text]
  • Carbohydrate Counting for Traditional South Asian Foods
    Carbohydrate Counting for Traditional South Asian Foods Ashwini Wagle, M.S., R.D, Doctoral Student Associate Professor and DPD Director Department of Nutrition, Food Science and Packaging San Jose State University Preface The Carbohydrate Counting tool was developed to meet the needs of the South Asian population and is an original intellectual product of the author, Ashwini Wagle, MS, RD, Associate Professor and DPD Director, Department of Nutrition, Food Science and Packaging at San Jose State University. The 4th edition and revised version was developed by the main author with assistance of Tanay Prabhu, BS Student in Biological Sciences, Drexel University, Philadelphia. The previous versions of the tool were developed with the assistance of graduate students Sajida Arsiwala, MS, RD and Bhavna Subhedar, MS and Dr. Kathryn Sucher, Sc.D, RD, Professor Emeritus, Department of Nutrition, Food Science and Packaging at San Jose State University. About the Author Ashwini Wagle, MS, RD is an Associate Professor and Director for the Didactic Program in Dietetics (DPD) in the Department of Nutrition, Food Science and Packaging at San Jose State University. Ashwini Wagle earned her MS in Food and Nutrition from Indiana University of Pennsylvania (IUP) in 93'and is currently a doctoral student in Educational Leadership (Ed.D) at University of New England. She comes to San Jose State University with over ten year experience as a registered dietitian (RD) in several skilled nursing facilities and acute care hospitals in the San Francisco Bay Area. Ashwini Wagle is also involved with several on-campus and off-campus organizations and serves on the committees for organizations such as the South Asian Heart Center at El Camino Hospital, Center for Healthy Aging in Multicultural Populations (CHAMP), Education Committee of the California Dietetic Association (CDA), San Jose Peninsula District of California Dietetic Association (SJPD), Cal-Pro Net Center.
    [Show full text]
  • Monday Tuesday Wednesday Thursday Friday
    French Onion VPBGFDF (Garnished separately with croutons and parmesan) Soups Smoked Salmon Chowder El Camino Café Culinary Creation Monday Hawaiian Beef Stew- August 23, 2021 (Potatoes, Carrots, Celery & Onions simmered in a Tangy-Worcestershire Tomato Sauce) Chicken Katsu Bowl Entrées Crispy Chicken Cutlet served with Stir-Fry Vegetables & Jasmine Rice Spinach Tortellini Primavera served with a Vegetable Medley in Parmesan Cream Sauce Jasmine Rice, Wild Grain Pilaf, Roasted Potatoes Sides Broccoli, Green Beans & Mushrooms, Chef’s Seasonal vegetable Hawaiian Portuguese Bean Soup El Camino Café Culinary Creation Soups Tuesday Red Pepper Bisque VEGETARIAN Kadai Panner (Indian cottage cheese and bell peppers cooked in a spicy masala.) V August 24, 2021 Dal Makini (Kidney Beans, Urad Dal, Tomatoes and Onions) V Grilled Kalbi(Teriyaki)Beef Steak with Green Onions & Toasted Sesame Seeds Entrées Coconut Fried Shrimp Bowl with Jasmine Rice, Steamed Cabbage, Carrots and Zesty Tartar Sauce Jasmine Rice, Basmati Lemon Rice, Naan Sides Succotash (Corn & Lima Beans) Chef’s Blend, Baby Bok Choy Spam Saimin Soup El Camino Café Culinary Creation Soups Wednesday Lentil Soup VPBGFDF August 25, 2021 Sautéed Rainbow Trout with Lemon, Capers & Fresh Tomatoes Kalua Pork Bowl with Steamed Cabbage, Carrots and Jasmine Rice Entrées Stuffed Portabella Mushroom Wellington- Vegetarian Mushroom Duxelle with Sliced Potatoes, Breadcrumbs and Demi-Glace DF Jasmine Rice, Farro Pilaf PB, Broccolini, Sides Chef’s Blend, Creamed Spinach, Spring Rolls Hot & Sour Soup VEGETARIAN
    [Show full text]
  • Cy an Entrée Consists of One Item As Listed in the Entrée Section
    Cy MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Week 1 Week 1 Week 1 Week 1 Week 1 Week 1 Week 1 10/14/2019 10/15/2019 10/16/2019 10/17/2019 10/18/2019 10/19/2019 10/20/2019 BREAKFAST ENTREES BLUEBERRY FRENCH TOAST WAFFLES PANCAKES FRENCH TOAST PANCAKES WAFFLES PANCAKES SAUSAGE PATTIES CORNED BEEF HASH COUNTRY HAM SAUSAGE PATTIES SMOKED SAUSAGE SAUSAGE LINKS SPICY CHICKEN BREAKFAST BREAKFAST BREAKFAST BREASFAST HAM & CHEESE EGGS BENEDICT VEGETABLE QUICHE CASSEROLE BURRITOS ENCHILADAS CASSEROLE EGGS LUNCH ENTRÉE FRIED CHICKEN HICKORY HERBED LEMON HONEY GARLIC BEEF STEW W/ MAPLE SMOKED PULLED STROMBOLI GRILLED PORK CHICKEN CORNBREAD TACO THURSDAY PORK CHOPS FRIED PORK HOISIN GLAZED HERB BAKED SEASONED GROUND FRIED CHICKEN BEEF BAYOU CATFISH CUBED STEAK CHOPS RIBS CHICKEN SHREDDED CHICKEN WINGS ** SUNDRIED ** STUFFED **VEGETABLE LO FISH TACOS ** VEG. STUFFED ** TOMATO MEATLOAF TOMATO & TOMATOES MEIN SQUASH BASIL MANICOTTI SPINACH PASTA ** STUFFED POBLANO HUSHPUPPIES PEPPERS SIDES AT LUNCH AUGRATIN WHITE RICE & CILANTRO LIME MOZERALLA SCALLOPED FRIED RICE RED RICE POTATOES GRAVY RICE STICKS POTATOES LOADED MASHED WHITE RICE JASMINE RICE REFRIED BEANS MAC & CHEESE POTATO WEDGES RICE PILAF POTATOES CORN ON THE MANDARIN STIR- SOUTHERN MEXICAN SAUTEED PARMESAN GREEN BEANS COB FRY COLLARDS VEGETABLES CABBAGE BROCCOLI SAUTEED GREEN GREEN BEAN ROASTED BOY CHOY SAUTEED CORN SUCCOTASH BEANS CASSEROLE CAULIFLOWER DAILY SOUPS Soup of the Day Soup of the Day Soup of the Day Soup of the Day Soup of the Day Soup of the Day Soup of the Day CRAB
    [Show full text]
  • Wellnessworks
    WellnessWorks BEAN BASICS FOR MEATLESS MEALS What distinguishes a bean from other plants? Bean plants have pods with seeds inside them. The big bean family includes not only hundreds of varieties of beans but peas and lentils as well. We'll show you how easy it is to fit slow-soaking beans into fast- paced lives, and the best uses for canned and frozen beans, lentils and peas. To start, beans are really good for you. They're high in protein and fiber, low in fat and sodium, and rich in B vitamins (including folate). They also contain potassium, magnesium, iron and zinc. The fiber in legumes is largely soluble. Soluble fiber lowers elevated levels of blood cholesterol and helps regulate blood sugar. DRIED BEANS White, black, pinto, cranberry, cannellini, turtle, kidney, soldier ... dried beans come with many names and in many colors. Preparation is similar for all and often one variety can be substituted for another in recipes. Some points to remember: MEAL PLANNING • Dried beans need to cook for a long time, an hour at least, sometimes longer. It depends on variety, freshness and storage condition. Americans are changing their • First, pick over the beans to remove any broken ones or stones. Rinse well and soak them in water overnight. meat-eating habits. More and • Drain, rinse, place beans in a large saucepan and add more meat eaters are balancing enough water to cover by 1 inch. Simmer until tender. Stir from their diet with meat-free meals. time to time and add more water if needed. There are several reasons behind • The slow cooker is ideal for cooking beans.
    [Show full text]
  • Dry Beans, Peas, Lentils
    Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices (L 3^<- DRY BEANS, PEAS, LENTILS ...modern cookery U. S. Department of Agriculture Leaflet No. 326 DRY BEANS, PEAS, LENTILS . modern cookery Most cooks are old friends with some par- ticular kind of dry bean or pea, or with the lentil. They like to cook and season it some favorite way. But in markets today you may find wide variety to choose from: Kidney beans . limas . Great Northerns . pintos . pea beans . split and whole peas . len- tils . others perhaps. So, if you want to know beans, have cook- ing and eating acquaintance with a number of kinds, and ways of seasoning and combin- ing them with other foods in savory dishes. Foods of the dry-bean family—as they are sometimes called, for short—were once extra-slow to prepare in home kitchens. But times change, and cooking does also. This booklet gives methods of soaking and cooking based on research by the Human Nutrition Research Division. You'll find more than one short cut that makes the handy-to-keep bean also handy to cook. All recipes in this booklet have been devel- oped or adapted by research methods, to arrive at up-to-date, dependable directions. Bargains -for budget and nutrition Dry beans and their close cousins, the dry peas and lentils, are food bargains, budget- wise and nutritionwise. When buying, you can figure that a pound of one of these dry foods will provide 7 to 9 three-fourths cup servings. All are substantial foods, good for energy.
    [Show full text]
  • Keosauqua, Iowa Rn
    KEOSAUQUA COOK BOOK TOMUNSON THE PRINTER. MT, PLEASANr, IOWA r 2 KEOSAUQUA COOK BOOK '· KEOSAUQUA COOK BOOR 3 s s s s s s s s w ffi s ~ ~ B B ~ ~ ~~ B ~COOK BOOK AND DIRECTORY COMMITTEE~ ~ rl{~ ~ B ~ ~ Josiephine Sherman, Chairman and Secret ary B B F lora Brownlee, Treasurer ~ ~ Mary Fellows. Mate Bonner, Myra Barnett, Mary Jemison, ~ ' W LO I'icia Vance, Gladys Gritlith. Lily Higdon ~ B Fae Regur, I rene T ri ble, W~ Minnie Earley s B ~ ~ e ~ ** ~ B I ~ e B To the good women who contrib- ~ ~ uted recipes, and t he enterprising W ~ business men, who made this ~ work possible, this cook book is rn w~ RESPECTFULLY DEDICATED B B ~ m SB~ B B B B B El I:J 1:J KEOSAUQUA COOK BOOK r'""""""""""""'""""""'""""""'"""""""'"""""'""""""'"l ~ B B ~ ~ B B County Officials ~ ~ 8 B ~ ~ Honorable Board of Supervisors B B Tom Campbell, Chairmen, Keosauqua. ~ ~ W. P. Meek, Stockport. I B a F. A. Nelson, Douds ~ Hegular Sessions of Board are viz ~ '.rhe second secular day in January B a The first Monday in April ~ ~ The second Monday in June, September and November W. rn C. E. Meek, County Auditor and secretary to the Board. "' B~· Bonaparte. ~ C. J. Watkins, Deputy Auditor, Keosauqua m I A. H. Mounce, Clerk of the Court, Keosauqua B 8 Lona C. Maltbie, Deputy Clerk ~ M. F. Kinsey, County Sheriff, K~osauq • m m ru~ H. R. Davidson, Deputy Sheriti, Keosauqua B l!l M. J. Munson, County Treasurer, Keos<1uqua ~ Nellie Donoho, Deputy Treasurer, Keosauqua. m rn~ B l!l ~ l!l ~ II B ~ ~ B B ~ ~ l!l m rn :I Ill Ill Ill Ill l!l Ill l!l l!lt::: KEOSAUQUA OOOK BOOK B s m e e em s rn ffi B ~ ~ e B ~ ~ e B ~ ~ e B ~ ~ County Officials B B ~ ~ B B Ron.
    [Show full text]
  • Chartwells School Dining Services Page 1 Recipe Master List Aug 20, 2007
    Chartwells School Dining Services Page 1 Recipe Master List Aug 20, 2007 001948 - Noodles, Cabbage & Caraway Source: HVG- 135 Meat/Alt 0 oz. Number of Portions: 50 Grain/Bread 1 SRV. Size of Portion: 3/4 cup F/V/J 0.25 Cup Milk 0 FLOZ 993339 WATER................................................................... 7 1/2 CUP STEP 1 011282 ONIONS,RAW......................................................... 2 QT, sliced 002048 VINEGAR,CIDER.................................................... 2 3/4 CUP Pour water into a large pot. Add the cabbage, onions, 993368 Liquid butter alternative, Elite Golden Award........... 3/4 CUP vinegar, liquid butter alternative, caraway seeds, and 002005 CARAWAY SEED................................................... 2 TBSP pepper. Bring the mixture to a boil. Cook, stirring 002030 PEPPER,BLACK..................................................... 1 TSP frequently, for 5 minutes. Reduce the heat to medium low, 011109 CABBAGE,RAW...................................................... 4 QT, chopped 002028 PAPRIKA................................................................. 1/2 CUP and then stir in the cabbage, paprika and brown sugar. 090161 SUGARS,BROWN,DARK....................................... 3 TBSP, packed Cover the pot and cook for 35 minutes, removing the lid 3 020109 NOODLES,EGG,DRY,ENRICHED......................... 3 LB + 2 OZ times to stir. Add water, if necessary, to ensure that the liquid in the pot remains about ½ inch deep. STEP 2 Approximately 5 minutes before the cabbage finishes cooking, drop the noodles into boiling salted water and cook them for 5 minutes. The noodles should be undercooked. Drain them and add them to the cabbage mixture along with some black pepper. STEP 3 Cook over medium-low heat, stirring occasionally, until all of the liquid has evaporated and the noodles are 'al -dente' about 5 to 7 minutes.
    [Show full text]
  • The Bold and Beautiful Book of Bean Recipes: “Thanks to Everyone Who Participated in This Project – You Are “Bean-Riffi C!”
    Welcome to the World of Beans! At a fi rstrst glanceglance beansbeans maymay seemseem rratherather dull.dull. ButBut whenwhen youyou taktakee aa closercloser looklook youyou seesee thatthat beans have a rainbowrainbow of colors,colors, and a varietyvariety of shapes and fl avors!avors! TThehe naturnaturalal colorscolors ofof beans are dazzling: there are white beans,beans, pink beans,beans, red beans,beans, black beans.beans. Beans can be tan, yellow,yellow, spotted, speckled and splashed with other colors.colors. Beans can be round, oval,oval, fl at,at, fatfat oror kidneykidney shaped.shaped. TTheirheir flfl avors avors r angerange from from hearty hearty and and earthy earthy to to delicate delicate and mild. Some beans maintain their shapes in recipes and others can be smoothed into creamy dips or velvety soups.soups. WeWe hopehope thethe recipesrecipes iinn thisthis bookbook wwillill leadlead yyouou toto ddiscoveriscover tthehe wwonderfulonderful wworldorld ooff bbeans!eans! Acknowledgements This book was made possible by the support of state and local WIC staff and clients in Washington State. The Washington State WIC staff provided important input, insight, inspiration and recipes. A special thank-you goes to the Statewide Nutrition Education Workgroup members for their enthusiasm about this project & their valuable recipe contributions. Special acknowledgement is extended to the following people for their exceptional contributions, insights, expertise and willingness to talk “beans” everyday for an entire year: • Heidi Feston (a.k.a. Heidi Beanston) • Margaret Dosland, RD, CD • Sue Babl, RD, CD •Cathy Franklin, MS, RD In the spirit of The Bold and Beautiful Book of Bean Recipes: “Thanks to everyone who participated in this project – you are “Bean-riffi c!” For information about this book please contact the Washington State WIC program at 1-800-841-1410.
    [Show full text]
  • Catering & Private Events -2021
    Catering & Private Events -2021- For SNACKIN’ -PASSED OR PLATTERED / BY THE DOZEN- HERB CHEDDAR BISCUITS WITH SHAVED COUNTRY HAM 24 PIMENTO CHEESE SAUSAGE BALLS 18 COUNTRY HAM HUSH PUPPIES WITH PINEAPPLE BBQ SAUCE 18 GRUYERE AND COUNTRY HAM GRILLED CHEESE WITH FIG PRESERVES 24 NASHVILLE HOT CHICKEN BISCUITS WITH PICKLES 32 JALAPENO AND BACON DEVILED EGGS 18 LOW COUNTRY SHRIMP N’ GRITS 36 PULLED PORK SLIDERS WITH CAROLINA BBQ SAUCE 24 STEAK BISCUITS WITH HOT PEPPER RELISH 36 PETITE TOMATO PIES 32 GRILLED PIMENTO CHEESE SANDWICHES 18 KENTUCKY HOT BROWN BITES 24 MINI CRAB CAKES WITH CAJUN AIOLI 36 CRISPY FRIED OKRA WITH CREOLE REMOULADE 18 FRIED GREEN TOMATOES WITH PIMENTO CHEESE AND ALABAMA RANCH 24 MASON BURGER SLIDERS WITH AMERICAN, ONIONS, PICKLES, AND COMEBACK SAUCE 36 For SHARING -PLATTERED / PRICED PER PERSON (MINIMUM 20 PERSONS)- SOUTHERN CHARCUTERIE BOARD – ASSORTED MEATS, NUTS, CHEESES, BREADS, CRACKERS, FRUITS, PICKLES, LOCAL HONEY, AND JAMS 12 SOUTHERN CHEESE BOARD – ASSORTED CHEESES, NUTS, BREADS, CRACKERS, FRUITS, LOCAL HONEY, AND JAMS 9 CHILLED RAW BAR – SELECTION OF FRESH OYSTERS, SHRIMP, CEVICHE, AND CRAB WITH SAUCES, CRACKERS, AND LEMON 17 RAW OYSTER BAR – SELECTION OF FRESH ATLANTIC, PACIFIC, AND GULF OYSTERS WITH SAUCES, CRACKERS, AND LEMON 12 TRADITIONAL CRUDITES – VARIETY OF RAW VEGETABLES WITH HERBED FROMAGE BLANC 6 FRESH SEASONAL FRUIT – VARIETY OF SEASONAL FRUITS WITH GREEK YOGURT DIP 6 SOUTHERN DIPS & DIPPERS – TRIO OF PIMENTO CHEESE, BLACK EYED PEA HUMMUS, AND SOUTHERN CAVIAR DIPS WITH TORTILLA CHIPS, CRACKERS,
    [Show full text]