Text 21428, 73 rader
Skriven 2012-02-19 03:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Northern markup 241
===========================
 JW> When I wrote that I wasn't thinking so much of Yellowknife
 JW> where prices are just 10% higher than Edmonton's and produce two
 JW> days older but up in the remote arctic hamlets that rely on summer
 JW> river barges or the "sea-lift", winter ice roads and air freight in
 JW> between times where milk is $8 for 4 liters and lettuce $6 a head,

But there do they rely on the bounty from the south or
can they make do with traditional foods?

 JW> if in stock at all. In Kugluktuk Roslind paid $25 at the hotel
 JW> restaurant for beef and barley soup, not very beefy and a tomato and
 JW> cheese sandwich. The locals were all, "Oh look, we have tomatoes!".

Rather as I would be if I found muktuk in the store.

 ML> What dismayed
 ML> but did not surprise me was the condition in which
 ML> some of the produce arrived.
 JW> Their lettuce is a week older than ours and arrives with black
 JW> wilted leaves that have to be cut away.
 
I can imagine. Better to get one's vitamins from raw seal.

---------- Recipe via Meal-Master (tm) v8.02

      Title: Beef 'N Barley Dinner
 Categories: Main dish
      Yield: 5 servings

      1 lb Lean ground beef
    1/2 c  Chopped green pepper
    1/2 c  Chopped onion
      1    Garlic clove; minced
  2 1/2 c  Water
     16 oz Canned tomatoes, chopped
           -- (undrained)
      6 oz Tomato paste
    3/4 c  Medium QUAKER Barley*
      1 tb Sugar
    1/2 ts Salt (optional)

  In a 4-quart saucepan or Dutch oven, brown ground beef.  Add green pepper,
  onion and garlic.  Cook until onion is tender; drain.  Add remaining
  ingredients.  Bring to a boil.  Reduce heat to low; cover.  Simmer 45 to
  50 minutes or until barley is tender, stirring occasionally.

  Five 1-cup servings

  *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for
  medium barley.  Prepare recipe as directed above except simmer 15 to 20
  minutes or until barley is tender, stirring occasionally.

  Nutrition Information: 1 cup
  * Calories 340
  * Protein 23g
  * Carbohydrate 37g
  * Fat 12g
  * Cholesterol 55mg
  * Dietary Fiber 6g
  * Sodium 475mg
  * Percent Calories from Fat: 31%

  Exchanges: Starch/Bread 1, Meat 2, Vegetable 3-1/2

  Source: Quaker's Best Barley Recipes
  Copyright 1992 The Quaker Oats Company
  Reprinted with permission from The Quaker Oats Company
  Electronic format courtesy of Karen Mintzias

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