The Three Sisters Tried and True Recipes of Butte Montana
Author | : Lyn Olsen |
Publisher | : Dr. Lyn Olsen |
Total Pages | : 146 |
Release | : 2012-04-01 |
Genre | : |
ISBN | : 9780615622507 |
Historical recipe book of Butte Montana.
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Author | : Lyn Olsen |
Publisher | : Dr. Lyn Olsen |
Total Pages | : 146 |
Release | : 2012-04-01 |
Genre | : |
ISBN | : 9780615622507 |
Historical recipe book of Butte Montana.
Author | : Lois McCombs |
Publisher | : |
Total Pages | : |
Release | : 2019-04-08 |
Genre | : |
ISBN | : 9781732360709 |
This is truly a begged-for cookbook. It contains some long-kept, family secret recipes of three sisters that make this cookbook well worth its purchase. The amazing seasonings and nice meat substitutes are its real claim to fame. This book contains both gluten and gluten-free recipes. Within its covers are great meat substitute recipes, such as the BBQ Chick'n Tenders and Rib'lets, the Chick'n, Beef-less and Teriyaki Strips and the quick and easy sandwich slices. Some of the vegetarian meat recipes are copy cats of popular meat substitutes. You will even find a new holiday loaf recipe to add to your holiday favorites. This book has breakfast foods, soups, wraps, salads, salad dressings and desserts. There are educational "how-to-instructions" for making amazing cookies when you have run out of or do not use eggs or butter. Aquafaba is a very popular egg white substitute. This book contains a section containing educational information and instructions, plus original recipes for delicious frozen aquafaba desserts.
Author | : |
Publisher | : |
Total Pages | : 192 |
Release | : 1970 |
Genre | : Community cookbooks |
ISBN | : |
Community cookbook from the Brockway Homemakers Club of Brockway, Montana. Recipes contributed from residents from multiple eastern Montana communities including Brockway, Circle, Laurel, Vida, Billings, Miles City, Wolf Point, and Timber Creek. Recipes include strawberry delight cake, sweetose apple pie, cake mix cookies, rosy fruit cocktail slices, Swedish venison balls, and vinegar taffy. Includes list of club members and advertisements from area businesses.
Author | : Ruth VanDyke |
Publisher | : Xlibris Corporation |
Total Pages | : 155 |
Release | : 2018-03-07 |
Genre | : Cooking |
ISBN | : 1984512641 |
From the rough and tough mining town of Butte, Montana, in the 1940s to the present time, this captivating narrative of travel and cooking will motivate you not only to see the world but also to sample the local cuisine wherever you may roam. Venture through the 1950s, 60s, and 70s, experiencing natural disasters, heartbreak, and hilarious encounters. Reminisce about Grandmas pork gravy and Christmas surprises. Why not try some fried frogs legs or Rocky Mountain oysters? Sixty years of laughter and tears, good food, and amazing friends will captivate readers from page 6 to 106.
Author | : Karen Buley |
Publisher | : The Wild Rose Press Inc |
Total Pages | : 347 |
Release | : 2020-05-20 |
Genre | : Fiction |
ISBN | : 1509230386 |
Beth Jorgennson crawls from the wreckage of widowhood into a woodworking class for women. Her four younger classmates spill their secrets during friendly get-togethers, but she keeps hers safe within her guarded heart. Over time, Beth learns to rely on new friends instead of clinging to memories of her late husband. But when a secret from her past reappears, Beth isn't certain if she can handle her world being upended again.
Author | : R.R. Bowker Company. Department of Bibliography |
Publisher | : |
Total Pages | : 928 |
Release | : 1980 |
Genre | : United States |
ISBN | : |
Author | : Katrina Blair |
Publisher | : Chelsea Green Publishing |
Total Pages | : 386 |
Release | : 2014-10-07 |
Genre | : Nature |
ISBN | : 1603585176 |
The Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. Katrina Blair’s philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an “invasive,” we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts—all the while enjoying the freshest, wildest, and most nutritious food there is. For free! The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed. These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It’s a survival plan for the ages. Including over one hundred unique recipes, Katrina Blair’s book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort.
Author | : Deb Perelman |
Publisher | : Knopf |
Total Pages | : 675 |
Release | : 2012-10-30 |
Genre | : Cooking |
ISBN | : 0307961060 |
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author | : Steve Trudell |
Publisher | : Timber Press |
Total Pages | : 776 |
Release | : 2022-10-25 |
Genre | : Nature |
ISBN | : 1643261703 |
Ideal for hikers, foragers, and naturalists, the Timber Press Field Guides are the perfect tools for loving where you live. Mushrooms of the Pacific Northwest is a comprehensive field guide to the most conspicuous, distinctive, and ecologically important mushrooms found in the region. With helpful identification keys and photographs and a clear, color-coded layout, Mushrooms of the Pacific Northwest is ideal for hikers, foragers, and natural history buffs and is the perfect tool for loving where you live. Covers Oregon, Washington, and British Columbia Describes and illustrates 493 species 530 photographs, with additional keys and diagrams Clear color-coded layout
Author | : Anthony Mitchell Sammarco |
Publisher | : Arcadia Publishing |
Total Pages | : 212 |
Release | : 2013-08-13 |
Genre | : Business & Economics |
ISBN | : 1614239169 |
The iconic restaurant chain that defined Americana by introducing twenty-eight flavors of ice cream, “tendersweet” clam strips, grilled “frankforts,” and more. Popularly known as the “Father of the Franchise Industry,” Howard Johnson delivered good food and fair prices—a winning combination that brought appreciative customers back for more. The attractive white Colonial Revival restaurants, with eye-catching porcelain tile roofs, illuminated cupolas, and sea blue shutters, were described in Reader’s Digest in 1949 as the epitome of “eating places that look like New England town meeting houses dressed up for Sunday.” Learn how Johnson created an orange-roofed empire of ice cream stands and restaurants that stretched from Maine to Florida . . . then all the way across the country.