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UNICEF Fundraiser Looking for Good Food

Fall Food

Fall Food

I am inviting you to an online POTLUCK of HARVEST FOODS.   Not just any old food – but food that you absolutely love – that melts in your mouth, that was made out of real food and that makes you feel satisfied and nourished.

The Potluck is on line on November 1, 2009, I need all the submissions by then, and it is to celebrate love of food and harvest. How to participate:

  • Think of a food you love and that satisfies you.
  • If you make this food, post the recipe and a picture. Send the link to workshops at patriciaswisdom.com
  • If someone makes this food for you, please ask for the recipe and a picture – and permission (in writing) to write about this food and use the picture. Be sure to give the cookbook proper credit and due….and the author – we don’t want this to become bogged down in legal problems!
  • Write a few words about how your love of this food fills your need and fuels your love.
  • I will post as many links as I am able to your recipes on November 1 on Patricia’s Wisdom.
  • Send 2 emails to workshops at patriciaswisdom.com
    • #1 That you wish to participate in the Online Potluck and the fundraiser;
    • #2 Include a link to your post and picture by Nov 1 and attach a copy of your post and picture. Please feel free to use a previous post and picture as a submission if you do not wish to post on November 1, the POTLUCK date, and are planning in being in the e-book.

My goal:
To reconnect with my LOVE of food and to feel satisfied
To do something for someone else to bring back the LOVE to food
To learn how to write an e-book and to sell it….for a small price (thinking $3-5) as a fundraiser to get food and medical supplies to children who really need some loving food in the New Year.

The money that comes from the downloading of the e-book will go to UNICEF Children’s Fund. All of the money will go to supply food and medications to children in need within the Global Community. (Administrative costs come from other funding sources.)

To all my non-USA readers: I truly believe sending a recipe and participating in this potluck will help those folks in the USA reconnect to real food. I just asked two chefs here in my town to participate – you never know until you ask!

Other links that might interest you:

UNICEF
Support UNICEF
An Invitation to a Harvest Potluck

Please feel free to let others know about this fundraiser and I would appreciate a twitter, or stumble or Facebook – Under the Share button – Thank you for your good comments.

13 Comments on “UNICEF Fundraiser Looking for Good Food”

  1. #1 Trudy Bray
    on Oct 24th, 2009 at 2:26 pm

    CHEDDAR SEAFOOD CASSEROLE

    [This is an Imperial measures Canadian recipe where fresh is not very available so substitute as wanted.]

    7 tablespoons butter
    4 tablespoons all-purpose flour
    1 ½ cups milk
    ½ teaspoon salt
    ¼ teaspoon thyme leaves
    1/8 teaspoon each pepper and dry mustard
    2 ½ cups shredded sharp Cheddar cheese
    2 egg yolks, slightly beaten
    ½ to 1lb mushrooms, sliced
    1 jar (10 oz) Pacific oysters, cut in bite size pieces
    [can be substituted by 1 tin smoked oysters and 1 tin baby clams]
    1 lb crab meat
    1 lb medium sized prawns – cooked and shelled
    1 tablespoon lemon juice

    In a 3 quart [3 ½ litre] saucepan, melt 4 tablespoons of the butter; stir in the four and cook until bubbly.
    Remove from heat and gradually add the milk; cook, stirring until thickened. Add the salt, thyme, pepper, mustard, and 2 cups of the cheese; stir until cheese is melted. Add the egg yolks and cook over low heat 3 minutes longer; set aside.

    Meanwhile, melt the remaining 3 tablespoons butter in a wide frying pan over medium heat; add the mushrooms and sauté until lightly browned and the liquid is evaporated. Add mushrooms and butter to the cheese sauce. To the frying pan, add oysters and their liquid; simmer until the edges begin to curl. Drain off liquid and stir oysters into sauce, along with the crabmeat, prawns, and lemon juice. Turn mixture into a 2 quart [2 1/3 litre] casserole; sprinkle remaining cheese evenly over top. Cover and chill if made ahead.

    Before serving, bake, uncovered, in a 375 F [190C] oven until cheese is melted and mixture is heated through, 20 to 25 minutes (30 minutes if refrigerated). Makes 8 servings.

    Sorry, I do not have a picture….

  2. #2 vered | blogger for hire
    on Oct 24th, 2009 at 3:33 pm

    Tweeted!
    .-= vered | blogger for hire´s last blog ..Women Love Pink =-.

  3. #3 Patricia
    on Oct 24th, 2009 at 4:42 pm

    Thank you Vered…got 26 offers of recipes and now 2 in hand – thank you for your quick submission. This has been very fun so far.
    .-= Patricia´s last blog ..UNICEF Fundraiser Looking for Good Food =-.

  4. #4 Davina
    on Oct 25th, 2009 at 9:00 am

    Hi Patricia. I’m STILL procrastinating on this one… but I did just tweet this for you.
    .-= Davina´s last blog ..Changing Seasons in Gentle Stride =-.

  5. #5 Patricia
    on Oct 25th, 2009 at 12:29 pm

    Thank you Davina…I am still working my way through Marelisa’s “how to write and e-book” e-book…and cooking and cooking and taking pictures….

    It is kind of proving my point about folks and food….and fundraising for anyone …well the exception is the fundraising for Presidential Candidates in the USA on line…ha ha

    The posts and recipes are sneaking in…
    .-= Patricia´s last blog ..UNICEF Fundraiser Looking for Good Food =-.

  6. #6 patricia
    on Oct 25th, 2009 at 12:47 pm

    Wow Trudy,
    Many thanks….this is wonderful! I will not have pictures for every entry….I have another salmon dish with no picture too…maybe I will make this and take a picture!…

    How do you love this food?

    Thank you for venturing off Facebook to submit this recipe and for dropping by. And of course, thank you for all your good efforts for all your good causes and information about what’s happening in Australia

    It took me a while to find you and moderate you onto the site – sorry….but you are here now! and going into the book

  7. #7 Jannie Funster
    on Oct 26th, 2009 at 10:21 am

    Off to tweet!

    Oh shoot, I got my beak stuck in the door again, must be the 10th time already this week — the perils of Twitter.

    And do you get pebbles stuck between your talons too?
    .-= Jannie Funster´s last blog ..Like a bord on a wire, 12 — Funny Typos =-.

  8. #8 Patricia
    on Oct 26th, 2009 at 12:05 pm

    Jannie,
    thank you – I got new MBT shoes for walking in winter and had to test them out on a track…the track was cinder …it took me over an hour to clean out the sole grooves….and not track those things on the hard wood flooring…

    Thank you…

    Got your recipe and picture ready to go?
    .-= Patricia´s last blog ..Korny Zucchini Pizza =-.

  9. #9 Talon
    on Oct 26th, 2009 at 5:57 pm

    I have a recipe I’ve got to look up and copy out and send to you along with a photo. I should be able to get it you tomorrow, Patricia.
    .-= Talon´s last blog ..A bird in the hand =-.

  10. #10 Patricia
    on Oct 26th, 2009 at 6:26 pm

    Talon,
    10,000 thank yous
    .-= Patricia´s last blog ..Korny Zucchini Pizza =-.

  11. #11 Jannie Funster
    on Oct 31st, 2009 at 8:20 am

    Dear Patricia, this is not MY recipe but is a dish I absolutely LOVE. I copied this from Simply Recipes . com…

    “According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic. Some prefer their Waldorf salad made with yogurt, instead of mayo. Having had this salad both ways, I fall firmly in the mayonnaise camp. But feel free to substitute yogurt for the mayo if that’s your druthers.
    Print Options
    Waldorf Salad
    Print Options

    * Print (no photos)
    * Print (with photos)

    Ingredients

    * 1/2 cup chopped, slightly toasted walnuts
    * 1/2 cup celery, thinly sliced
    * 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
    * 1 sweet apple, cored and chopped
    * 3 Tbsp mayonnaise
    * 1 Tbsp fresh lemon juice
    * Salt
    * Pepper
    * Lettuce

    Method

    In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

    Serves 2. ”

    I repeat.. I LOVE THIS SALAD!!

    And it reminds me of “The Waldorf Salad” episode of Fawlty Towers. You know the one?
    .-= Jannie Funster´s last blog ..Kelly’s First Halloween =-.

  12. #12 Patricia
    on Oct 31st, 2009 at 10:16 am

    Thank you Jannie,
    Waldorf is our salad we prepare most often for Christmas dinner – neat – Thank you

  13. #13 Rich and Tasty Scone Recipe | Observation Mountain
    on Oct 31st, 2009 at 12:47 pm

    [...] recipe will be contributed to the cookbook Patricia, of Patricia’s Wisdom is compiling for a UNICEF fundraiser for which all money raised will go to the UNICEF [...]