Marinated Beef And Sweet Potato Stir Fry

Once upon a time many years ago, I had the opportunity to enjoy Lake Superior from the deck of a thirty-seven foot sailboat built by Gene Newhouse in Ashland, Wisconsin. I was introduced to Gene by my fishing partner Earl who was an experienced sailor. Gene was always looking for people to help crew the…
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Pork And Squash Sauté

When I was growing up, there were no Community Supported Agriculture farmers or CSA’s. The first CSA’s appeared in the 1990’s. A majority of Americans still had a close connection to farmers, ranchers or gardeners. When children went to school they learned about the farmers who built our country. On the playgrounds, kids exchanged stories…
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Easy Ham Jambalaya

Next year New Orleans will celebrate its 200th birthday, an occurrence that deserves to be celebrated by every American who enjoys good music and food. Both owe much of their excellence to the unique history of New Orleans. Founded on May 7, 1718, by a Frenchman, Jean-Baptiste Le Moyne de Bienville, the city rapidly became…
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Shrimp And Broccoli Stir Fry

I don’t like to peel raw shrimp. For me, peeling and deveining shrimp ranks above eating a pomegranate, but not by much. That’s why I use peeled cooked shrimp in my recipes. Purists and gourmets will object, and I am sure that they are right, but I don’t like to peel shrimp. Taking off the…
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Pork Fried Rice

Rice, vegetables and pork are the three core ingredients of Chinese cooking. As is the case with many food plants, scientists are not sure when and where rice was first cultivated, but they do agree that it happened in southeast Asia between 8,000 and 13,000 years ago. The oldest records are from China and show…
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