No “public” recipe for Sokol Camp’s famous Booya

Perhaps you can help out.  This week, a couple who lives in the countryside in upstate New York contacted the local Chamber of Commerce about obtaining a recipe for what they called “Pine City Booya”.

They had clipped and saved it from the Pine City newspaper at one time but lost or misplaced it somewhere along the line in their move from Florida to New York.  The wife said she had looked online for the recipe but to no avail.  With the colder temperatures moving in, she said she would really like to make and enjoy some.

She is hoping to find someone who can provide it to her once again.  She doesn’t want to make chicken booya or some makeshift recipe.  It has to be the authentic “Pine City” booya, or, as it is officially called, “Sokol Camp Booya”, the stuff that is served each year at the Czech Booya Festival on the East shore of Cross Lake.

In contacting an organizer of the event, the response was:

“I am sorry to inform you that the Sokol Camp Booya is one of those recipes that our Booya Cooks are very proud of and are not willing to make public.  We are not sure how the people you made reference to acquired our recipe.  This is a recipe we have been using for over 80 years and has never been released.  The cooks don’t even let me see the recipe and I’m a co-chair.”

If anyone has the Sokol Camp Booya recipe, not just any recipe, perhaps you can post it here in the comments?!

Rain, rain go away

I seriously got stuck in my driveway, in the mud! I know, I know we need the rain, but does it all have to come at once. I vote for a sunny day at least once if not twice a week. The poor farm animals all wet and muddy. They all have shelter, but somehow they still can not escape the wetness. The other day we opened up one of our pasture paddocks from the barnyard for them and it was like watching kids at a playground. Running and jumping- well except the sheep, cause there was food. The cows were chasing each other, and the calf we had last fall was having the time of her life. The chickens love this melting, because it uncovers goodies hidden all winter, and the ducks well you would swear they were in heaven- puddles all over the place! It would be wonderful to say that the humans on the farm have snuggled into bed to listen to the rain and wait for it to end and everything to dry up, but unfortunately for us that is not the case. With spring right around the corner there is plenty to do, it just seems to take twice as long- that may be because our boots are about 10 pounds heavier due to mud.

This is, for me, a weird food time it is not quite winter with those hearty stews and roasts, but yet it is not quite spring with fresh greens and grilled meats, so choosing a dinner has not been easy. I crave the lighter meals the salads, but trying to eat in season is a challenge at this time. A side note to find what is in season in the united states check out the website eat the season. Since December I have had a monthly meal plan, and I love it. Knowing what we are going to have everyday of the month is fantastic. Tonight is pizza night- well every Friday is. Our two year old loves to help cook so this is a perfect meal, she can roll her own dough, top it however she likes and then eat something she made herself. Having a meal plan helps save room in my cabinets and I think helps save money in the long run. Well anyway back on track, I have a recipe to share. This is one of those I think of as a transition meal- a good transition between winter and spring. This recipe came to me from the mother of a guy I dated in college, I have changed it some but still great. I do have to say I am not a fan of olives but you need them in this recipe- I promise you will not know that they are there but once you have tasted the dish with the olives the dish is lacking greatly if you omit them.

Taco Pie

1 pound ground beef
1 onion chopped
3/4 cup water
1 package taco seasoning (I use 1/2 to 3/4 of the package)
1 small can chopped black olives
1 1/2 cups crushed corn chips (I use them if I have them otherwise omit)
1 cup shredded cheese (or more)
1 cup sour cream

At this point in the recipe you can either go and buy biscuit dough (crescent roll in a can) or you can be healthier and make your own. This is the recipe I use:

Flaky biscuits

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
2 eggs
1/2 cup milk

Combine dry ingredients and cut butter into until pea-sized pieces are formed. Make a well in the center and add milk and eggs. Continue stirring until all flour mixture in moistened. It will be sticky, flour your work surface and roll dough into a rectangle, fold it in thirds, turn the dough a quarter turn then repeat rolling and folding at least twice. Again dough is sticky add flour as needed but not to much. Pat biscuits into a 9 or 10 inch pie plate or baking dish- dough should be 1/4 to a 1/2 inch thick- you might have extra dough that you can then bake into biscuits (bake at 450 degrees for 8-10 minutes for biscuits)

Now cook onions until translucent in butter or olive oil, add beef and brown. Stir in seasoning, water and olives simmer for 5 minutes. Sprinkle 1 cup corn chips over biscuits, spoon meat mixture over that, spread sour cream and cover with cheese, add remaining chips.
Bake at 350 for 20-25 minutes. Top with lettuce and tomatoes, and enjoy!

Duskwind Farm

Ahh back on line

I love living in a small rural community. I love how quiet it is, I love how there is still land, trees and water. Living in the ‘country’ the things I don’t like are, no or low cell phone reception, no voice mail (yep you can have a phone but forget about voice mail- does not make sense to me but we are living proof), and almost no way to get internet (sorry there is no way I call dial-up internet, and I refuse to pay any money for the ‘service’). Anyway we finally got internet at home, only 2 months later to break the darn external modem thing, so $120 later we are back online!!
This was only exacerbated by the fact that 3 weeks ago I slipped on the ice, sprained my ankle and have been on crutches ever since. Oh, the things you think you can get done when you are laid up in bed, none checked off the list so far. If you know me, you know that sitting still is not my thing, well unless I am sleeping or watching a movie. I have however done several things that were not on my list, one being putting all my favorite recipes into my very own homemade cookbook. Having one place to go for all my recipes is very handy, especially when I cook at least 2 meals a day, sometimes 3. And you can’t forget all the desserts, my book is half meal recipes and half desserts:) So speaking of desserts this one is for all you trying to cut corn syrup out of your diet.

Halfway Healthy Pecan Pie

1 cup sugar
½ cup brown rice syrup
¼ cup butter
3 eggs
1 ¼ cup pecans

Combine sugar, syrup and butter in saucepan, bring almost to a boil. Remove from heat. In a bowl, beat eggs until frothy, stir in pecans. Slowly pour the hot syrup mixture over the eggs and pecans, mix thoroughly. Pour into pie shell and bake at 350° for 30 to 35 minutes. Be careful not to over-bake, center should be a little “wiggly.”

Duskwind Farm

Cold weather and Sweet Potato Pound Cake

I have been meaning to give another recipe but this week has flown by. We have been busy here on the farm. With this cold, cold weather we have been having things take twice as long to get done, with many extras needing to be done. With Thanksgiving checked off the list there are just a couple more holidays and we are home free- well that is until February. My husband is also a college student and finals are on the calendar then he is free to work on the farm for at least three weeks straight. A week or so ago we finished the root cellar, we are really excited to see how it works, hopefully we can enjoy all the great produce we grew or bought at the Farmers’ Market. One of the things we are storing is wonderful sweet potatoes we bought from Melon Vine, again at the Farmers’ Market. I tried this recipe out last year on some brave friends and they loved it and I hope you do to- let me know what you think!

SWEET-POTATO POUND CAKE

1 cup butter, softened
2 cups sugar
4 eggs
2 1/2 cups cooked, mashed sweet potatoes (about 4 to 5 medium-size potatoes)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup flaked coconut (optional)
1/2 cup chopped pecans (optional)

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sweet potatoes; beat well.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and nutmeg; gradually add to sweet-potato mixture, beating well after each addition. Batter will be stiff. Stir in vanilla, coconut and pecans if adding. Spoon batter into a well-greased 10-inch tube pan or 2 standard-size loaf pans. Bake at 350 degrees for 1 hour or until tester comes out clean. Cool in pan for 15 minutes; remove from pan and let cool completely.

Happy Eating!
Duskwind Farm

Trying something new- Chicken Fingers

Wow has been awhile since I posted anything. Summer was very busy between our farm, the farmers’ market and the kid. Not that it is slowing down anytime soon. With the cold weather we had in October we were not able to get much done, but this past month was crazy. In the midst of it all one of our milk cows had a little heifer. All the animals that were going in for processing are now done, and our freezer is full! What a wonderful feeling. We actually have two freezers one for veggies and fruits and the other for meat. Should be a good winter for eating at our house. With the way the economy is it is so important to remember that what we put in our body fuels us and keeps us healthy. During the summer months we, in Pine City, have access to a wonderful farmers’ market, if I do say so myself, but in the winter it is harder to find fresh. With a little planning those veggies of summer can be lunches and dinners all winter. I have already started getting seed catalogs for next year, it is never to early to start planning, and if you want to have a garden but really don’t have the room, or like me you don’t really know what you are doing, plan to become a part of the community garden. With the holidays right around the corner, put the garden on your wish list, maybe some garden tools, seeds, or even money for a plot or two.

So where am I going with all of this. Well if you came and visited me during the farmers’ market then you probably got a recipe from me. Now I do not consider myself a chef, just a mom who wants to feed her family healthy meals, and eat good myself. So I got to thinking maybe the blog would be a great place to share some of my favorites. And if anyone else wants to share please feel free. So I thought I would start with a great kid friendly one, now I am not always sure where the heck I got these recipes from, some from books, friends, newspapers, magazines and family. So I you see a recipe that is your own and I have not given you credit, my apologize, but please think it a compliment- not all recipes that I try make it in to my homemade cookbook.
So here goes let me know what you think! Of course if you can get fresh local chicken use it- also if you can afford organic get it- it makes it taste better that is for sure!

Chicken Fingers

4 boneless chicken breasts cut into strips or chunks
Seasoning, recipe follows
2 cups buttermilk, or raw sour milk, or just plain old milk
3 cups flour if you have self rising use it, if not don’t worry
Olive oil and butter- I mix the two you get great flavor and browning from the butter, maybe 3 tablespoons each- I don’t know I just pour it in:)

Mix some of the seasoning and all of the flour. Dredge chicken in flour, dip into buttermilk and back into flour.
Preheat oil to 350 degrees, just make it hot, when you drip water in it and it sizzles it is ready. Fry fingers 5 to 7 minutes or until golden brown. Serve with honey mustard for dipping.

SEASONING:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together.

Honey mustard dressing:
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow prepared mustard
1 tablespoon lemon juice or juice from 1/2 a lemon
Horseradish, to taste

Combine all ingredients together and stir well. Store in refrigerator.

Happy Eating!
Duskwind Farm