Prevent Type 2 Diabetes
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PROVEN RECIPES for TRADITIONAL PENNSYLVANIA Dutch FOODS
PROVEN RECIPES FOR TRADITIONAL PENNSYLVANIA Dutch FOODS PENNSYLVANIA Dutch COOKERY IN 1683 the Plain Sects began to arrive in William Penn’s Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean years of clearing the land and developing their farms they established the peace and plenty they sought. These German-speaking people were originally called the Pennsylvania Deutsch but time and custom have caused them to be known to us as the Pennsylvania Dutch. The Pennsylvania Dutch are a hard working people and as they say, “Them that works hard, eats hearty.” The blending of recipes from their many home lands and the ingredients available in their new land produced tasty dishes that have been handed down from mother to daughter for generations. Their cooking was truly a folk art requiring much intuitive knowledge, for recipes contained measurements such as “flour to stiffen,” “butter the size of a walnut,” and “large as an apple.” Many of the recipes have been made more exact and standardized providing us with a regional cookery we can all enjoy. Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch housewife can apparently make soup out of anything. If she has only milk and flour she can still make rivel soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal. One of the favorite summer soups in the Pennsylvania Dutch country is Chicken Corn Soup. -
Fall 2021/Winter 2022 Cooking Class Brochure
Fall/Winter 2021–2022 ISSUE COOKING CLASSES 2021–2022 IN THIS ISSUE: A NEW WAY WITH VEGETABLES GREAT IDEAS FOR PREPARING DELICIOUS FALL & WINTER VEGGIES ................. PAGE 6 SOURDOUGH THE SOURDOUGH PROCESS FROM A-Z ...........................................................PAGE 7 COOKING W/STAUB COOKING DEMONSTRATION, DELICIOUS FOOD & A COCOTTE TO TAKE HOME!................. PAGE 9 GERMAN STOLLEN & ITALIAN PANETTONE CHRISTMAS BAKING TRADITIONS FROM AROUND THE GLOBE ....................................... PAGE 11 FEE FI “PHO” FUN A HANDS-ON EXPERIENCE WITH VIETNAMESE PHO ............................................ PAGE 12 Sign up Online! 101 SHADY LANE, CARLISLE, PA 17013 (717) 243-0906 OR 800-391-2665 - WWW.KITCHENSHOPPE.COM The Kitchen Shoppe Cooking School Class Enrollment Policy All cooking classes must be paid in full at time of registration. Class registration closes 48 hours prior to event. If you can not attend a class you may send a substitute in your place. No refunds. No credit issued. No transfers. No exceptions. The Kitchen Shoppe reserves the right to change any menu, instructor, or to cancel any class at its discretion. Students attending class receive a 10% discount at the time of class on most purchases, see store for details. Private Group UPDATE: Cooking Class Guide If a cooking class is cancelled due to Federal, State, or local law, a store gift card will be issued that is good for anything we sell, Any of our cooking class formats can be tailored does not expire and can be redeemed in store, online at check- to meet your group or organization’s specific out or over the phone. requirements to make for the perfect event. Sign up early. -
The Food Copyright © 2008
The Food ____________ Copyright © 2008. The University of North Carolina Press. All rights reserved. Press. All rights of North Carolina © 2008. The University Copyright Reed, Dale Volberg. <i>Holy Smoke : The Big Book of North Carolina Barbecue</i>, The University of North Carolina Press, 2008. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/duke/detail.action?docID=515673. Created from duke on 2019-11-19 15:34:43. (overleaf ) North Chapel Hill Copyright © 2008. The University of North Carolina Press. All rights reserved. Press. All rights of North Carolina © 2008. The University Copyright Baptist Church, 2007 Reed, Dale Volberg. <i>Holy Smoke : The Big Book of North Carolina Barbecue</i>, The University of North Carolina Press, 2008. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/duke/detail.action?docID=515673. Created from duke on 2019-11-19 15:34:43. Cooking BarBeCue aT hoMe _____________________ n The Physiology of Taste (1825), Jean Anthelme Brillat-Savarin wrote the discouraging words, “On devient cuisinier mais on naît rôtisseur”—roughly, “One becomes a cook, but one is born a pitmaster.” Maybe so, but still, anyone can cook pretty good barbecue at home. And the way commercial barbecue ioperations are closing down or starting to cut corners, to get real North Carolina barbecue you may soon have to do just that. Even now, you ought to know how it’s done the old-fashioned way, just so you’ll appreciate the places that still take the trouble—and be willing to pay the higher prices that may be necessary to keep them in business. -
Appendix E: Optional Participant Materials
The Diabetes Prevention Program's Lifestyle Change Program Appendix E: Optional Participant Materials Copyright © 1996 by the University of Pittsburgh. Developed by the Diabetes Prevention Program Lifestyle Resource Core, Rena Wing, PhD, and Bonnie Gillis, MS, RD Phone: (412) 624-2248 Facsimile: (412) 624-0545 e-mail: [email protected] Supported by the National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health. Lifestyle Balance DPP Lifestyle Change Program Manual of Operations Page E-1 Appendix E: Optional Participant Materials Note: A few optional materials are included in this mailing to illustrate the types of optional materials that are now being developed. The optional participant materials included in Appendix E have been reviewed by the LRC and approved for use to supplement the standard materials in the participant notebook. Lifestyle Coaches should follow these guidelines in selecting optional materials: C Be very careful not to overload participants with additional information and related materials. A great deal of information is presented to participants, particularly during the core curriculum (first 16 sessions). More information is not always better. In fact, the key concepts of the intervention may be lost if participants are given too much information or too many handouts. C No supplemental materials should be given to participants unless they have been first reviewed by the LRC. This process is designed to help the Lifestyle Coaches maintain the needed focus of each session, and it will also allow the LRC to bring additional materials and tools of presentation to the attention of the other clinical centers so that all can benefit. -
Milwaukee Ethnicity: Herbs and Spices Why the Foods for 13 Local Eth- About Milwaukee Ethnic News Nic Groups Have Unique Flavors
MILWAUKEE PUBLISHED BY URBAN ANTHROPOLOGY, INC. JULY/AUGUST, 2021 Milwaukee ethnicity: herbs and spices Why the foods for 13 local eth- About Milwaukee Ethnic News nic groups have unique flavors Milwaukee Ethnic News is published bimonthly by Urban An- thropology Inc. and is managed by volunteer anthropologists. The purpose of the newsletter is to offer ethnic organizations and individuals the opportunities to share news and information about their cultures. The newsletter does not receive funds from any external source. See more information on last page. Old South Side Settlement Museum is now open for group tour reservations As of July 1, 2021, the Rozga Family’s Old South Side Settlement Food plays a large role in the ethnic experience, includ- Museum will be open ing the recipes passed down from ancestors. The par- for free for reserved ticular herbs and spices preferred by each group gives groups of two or more. the ethnic foods their unique flavors. This article will discuss these trends among Milwaukee County’s Afri- Museum features can Americans, American Indians, English, French, Germans, Hmong, Irish, Italians, Jews, Mexicans, Nor- The museum, located wegians, Poles, and Puerto Ricans. at 707 W. Lincoln Ave- nue, tells the story of African Americans the settlement of Poles and Latinos in this southside community. Features include displays on the history of the Basilica of St. Josaphat, Kosciuszko “One of the hallmarks of African-American cooking is Park, and the stream of populations that occupied the blocks in the Lincoln more intense seasoning,” said Adrian Miller, the author Village and Historic Mitchell neighborhoods.