Saturday, March 02, 2013


This is my very favorite food to eat at The Feast of the Hunter's Moon!   It looks like a lot of ingredients but it is really very easy to make.

The story they tell is "when pioneers traveled through the Midwest, they carried dried or salted pork and dried noodles with them as they didn't spoil.  They would forage or trade for vegetables to add to these items to make their meal".

At the Feast, they leave out the meat and make the dish vegetarian by using vegetable oil.  Also, they use Reames' frozen noodles which I also found to work best in the recipe if you are not using homemade dried noodles.

Since there are only two of us at home, I used about half as much of everything as it called for and I had plenty of leftovers for a meal the next day.

I cooked the entire package of frozen noodles at once but only needed half of them, so the remainder went into a covered dish in the refrigerator to be used for a recipe a few days later.  Also, one doesn't have to use every vegetable called for if you don't have it.

This is one of those recipes you can make your own using various vegetables and seasonings. To be honest, I don't exactly measure vegetables!

Read my Note about the seasonings before mixing them together.

  • 2 cups carrots, sliced into 1/4" pieces
  • 3 cups celery, sliced into 1/4" pieces
  • 2 cups onion, cut into thin wedges (I chop them)
  • 2 cups cut broccoli, flowers & stems
  • 2 cups cut cauliflower pieces
  • 1 cup chopped red cabbage (I don't use)
  • 1 cup chopped green cabbage (I use 2 cups green cabbage)
  • 3 cups homemade or frozen noodles, cooked
  • 1/2 lb. diced bacon (they substitute 1/2 cup vegetable oil at the Feast)
  • 3 Tablespoons mixed seasonings*

Mixed Seasonings (Mix and store in container)
Read my note below before mixing!
  • 1/4 cup sugar
  • 1/4 cup dill weed
  • 1/8 cup paprika
  • 1/8 cup course ground pepper
  • 1/4 cup salt

Fry bacon until crisp or heat oil.  Add carrots and cook until slightly tender.

Add seasonings, celery, onions, cauliflower, and broccoli,  Stir and cook until broccoli is warm.

Add cabbage and cooked noodles.

Continue cooking, stirring once in awhile, until all the vegetables are cooked and the noodles are hot.  This makes a yummy one dish meal and we found leftovers warmed the next day were great.

Sprinkle with additional seasonings to taste, if desired.

Makes 8 to 10 servings.


After mixing the ingredients and then not using all of them a couple of times, I now sprinkle a little sugar and approximately 1/4th teaspoon dill weed, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon pepper directly on the food as it cooks.

Adjust seasonings to your taste (for instance, my husband is not fond of dill so I don't use much of it).

If you decide to make the recipe in large amounts and more often, it is then worth mixing and storing the seasonings as they do for the Feast.

1 comment:

Mr Mud Head said...

This was one of our favorate foods at the 2016 Feast ot the Hunters Moon.

Joyce McCoy-Bell