Recipes from the Historical Society

Back this spring, when were sure The Great Pause would pass within weeks, we posted a Pantry Recipe every evening on our Facebook page. They proved so popular, we thought we’d share a few now, in case you are as sick of your own standard recipes as we are.

Eat more fish for pep and vim!

Sarasota ad from the Historical Society of Sarasota CountyYes, salmon probably wasn’t an offering at the fish company at the Hog Creek Terminal (just a hop, skip, and splash from where we now are in Pioneer Park), but since it’s a fish easily obtained around here nowadays, here’s the best recipe. Pretty enough for company, easy enough for any old day. It’s Salmon and Peppers With Caper Vinaigrette.

Was it Julia Child who said to always start with a pot bigger than you think you’ll need?

Never mind. Here’s our Pantry Recipe for Pasta Cubana.
Start with bite size bits of chicken or pork or even ground turkey. Saute 5 minutes in olive oil.
Season with salt and pepper.
Add 1-1/2 cup mild salsa, a can of rinsed and drained black beans, and 1-1/2 teaspoon cumin. Simmer, covered, 10 minutes.
Add zucchini cut into half-moons and a minced clove of garlic. Simmer 5 minutes more.
Toss with a pound of cooked pasta, rotini or some such sturdy shape. (You can also just serve over rice if you prefer.)
Vary as you see fit!

A classic to replace your mother’s

The Historical Society of Sarasota County presents: Burnt Meatloaf!

For the best meatloaf you ever made (slice leftovers for sandwiches!) we take you over to Auntie Kate’s, who promotes shopping instead of cooking. (Feel free to substitute other favorite activities, like reading about history, walking the dog, watching the sun set.)
(Be sure to read the notes before you start.)

Cooking over an open fire was standard in Sarasota for decades.s

(The last time we posted recipes, we could see the smoke of distant cookfires all around us. In case you missed those dinner suggestions.)

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