Phil, that Broccoli Cream Soup sounds really good. I have printed a copy and plan to use it. I like Friday nights Soup and Sandwiches!

My son Stanley & family gave me a bread maker machine for my birthday - oh, I love fresh bread. We have really been enjoying it!

Have a really Great Wednesday!

Sara

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Hi Phil,

You and Sara have different types of recipes I have not seen before, being a "northern gal". We have never fixed kale, turnip greens, turnips, collard greens, for example. I wonder what foods we have in the midwest that you don't fix in your areas of the country? It would be interesting to find out.

When I moved to Indiana from Wisconsin, I learned about beans and cornbread, chicken and noodles, and beef and noodles, for example. I had never had those dishes growing up in Wisconsin. Nor had I ever heard of fried mush, which is served in one of the restaurants here.

In Wisconsin we made homemade pasties, which I have never seen south of Wisconsin or Michigan. I think fish stew is another northern dish.

DonnaZ

Donna, it is strange how diets change when moving from place to another. I moved from Alabama to Kansas and it was a drastic change. The South is known for its Greens and they grow so well there. A few people grow them here but mainly for the turnip roots. There is a large insect population that just love to eat on them and unless you use a lot of pesticides they are hard to grow for greens. Believe me, I miss that 'down home cooking' from Alabama. Fresh peas (not snow peas or English peas), fresh butter beans, fresh corn, boiled peanuts (to die for) and Church's Fried Chicken!

Donna, I think it has a lot to do with the weather. I, too, was introduced to those comforting foods as we call them here. Ham and beans (pinto), lots of chili, the hotter, the better! Chicken and dumplings fixed different than in the South, the large round dumplings but I still make the flat ones. I had my first gooseberry pie with rhubarb here. I have adjusted but I surely miss the greens. I even gather Lamb's Quarters (actually a wild plant) and use the leaves. It tastes a little like spinach.

I feel sure you could post any of your recipes and they would be different than what we use.

Thanks,

Sara

Phil, that sounds like a very interesting topic. If only we could get some people interested in posting here. I see you have been gone a few days also. Your fish stew sounds good, better stock up while we can. Oh, so sad for the Gulf Coast and the rest of us seafood lovers. It is hard enough to get in Kansas, now I guess it will be impossible.

We are enjoying sautéed mushrooms right now. Also fresh asparagus which grows wild in places. Here is the way I love to fix asparagus.

Bunch of Asparagus (I use all parts that are tender)
1 - 4 cloves garlic
2 Tbls. butter or olive oil
2 green onions chopped or
about a 1/4 of medium sized onion chopped/sliced
1 cup mushrooms
1 Tbls. soy sauce
1 tsp. nutmeg

Sautee garlic and onions in butter/oil until translucent. Add mushrooms and cook about 5 minutes. Add asparagus, top with soy sauce and nutmeg, turn
heat to medium and let cook about another 5 minutes. Don't overcook asparagus, leave it a little crunchy. It seems to lose so much flavor when overcooked. You can also use canned asparagus in much the same way with less cooking.

Mushrooms add so much flavor to many dishes. You can subsitute the above recipe using spinach
instead of asparagus and leave out the nutmeg.

Happy Cooking and Eating!

Sara