Guest guest Posted February 18, 2009 Report Share Posted February 18, 2009 I AM interested in ages, I think because so often they truly don't matter. That is, we can easily pass the age barrier in a group of like interests. But to know that a 70+ person can confer with a 16 year old or younger and come up smiling about this shared interest, is amazing and fun. I looked today for recipes, to use some parsnips, which were " waiting patiently, " in the refrigerator. When I saw honey and oranges, I thought... Wow, I like this. [!] I made it, and it is delicious. Our own oranges are now ripe and so sweet. The honey was something I could have cut back on. So try this one, and see if it suits you? If butter is a no, this can be left out and/or try a substitute that you use. Barb K AZ/OR Honey It's Parsnips 1 1/2 lb Parsnips; peeled and diagonally sliced into 1/2 " pieces 3/4 C. Water 1/2 t. Salt 2 T Butter 1 T Honey 1/4 C. Orange Juice 1 t. Orange Peel; grated In a saucepan, cook parsnips in water and salt over medium heat until fork-tender, about 10 minutes. Drain and remove from pan. In same pan heat butter, honey, juice and orange peel together; toss with parsnips and a little salt, if desired. Serve hot. Good vegetable recipe source: http://www.justvegetablerecipes.com/veg-parsn006.html<http://www.justvegetablere\ cipes.com/veg-parsn006.html> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2009 Report Share Posted February 18, 2009 I always tend to think of everyone else on the list as being relatively the same age as I am. I am always surprised when they say they are not! I find in myself an unwelcome tendency to be unfairly prejudiced against older cooks. I suppose this prejudice is mostly influenced by my MIL, the older cook that I deal with most often. And she is not a good representative of a cook who has learned much from years of cooking. I could cook better/more than her when I was twenty. She cooks meat and potatoes, iceberg lettuce, cooked to death veggies, jello, pie. Her vegetarian repertoire is overcooked pasta in tomato sauce. Generally when we visit them now, I cook for them. I learned a lot about cooking and preserving from my grandmother when I was growing up. We recently visited my other grandmother, and she even baked gluten-free bread for us, and did such a wonderful job. Her salad included sprouts that she had sprouted herself. She is not veg, but confesses to having become quite " granola " in the past few years, and she doesn't eat meat very often. It was fun to see how her cooking has changed over the years. I guess like with anything, some people learn over the years, and some people don't. I have always been interested in experimenting and learning new recipes, but have also been forced to learn many new things because of our allergies and intolerances. Being forced to avoid all mainstream foods opens up a whole new vista of possibilities, and you gotta learn or crash and burn. I like the parsnips recipe, have copied it to my database! Pam On Tue, Feb 17, 2009 at 10:29 PM, BARBARA KIPPER <Kipper38 wrote: > Honey It's Parsnips > > 1 1/2 lb Parsnips; peeled and diagonally sliced into 1/2 " pieces > 3/4 C. Water > 1/2 t. Salt > 2 T Butter > 1 T Honey > 1/4 C. Orange Juice > 1 t. Orange Peel; grated > In a saucepan, cook parsnips in water and salt over medium heat until > fork-tender, about 10 minutes. Drain and remove from pan. In same pan heat > butter, honey, juice and orange peel together; toss with parsnips and a > little salt, if desired. Serve hot. > > Good vegetable recipe source: > > http://www.justvegetablerecipes.com/veg-parsn006.html<http://www.justvegetablere\ cipes.com/veg-parsn006.html> > Quote Link to comment Share on other sites More sharing options...
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