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  The Sheepherders Ball: Hidden Basque Kitchens - Community Cookbook Recipes  
  Radio Story

In the course of creating this story we gathered an array of community cookbooks. These were some of our favorites. The Boise Basque Museum and Cultural Center and the Bo-Peeps" from the Kern County Wool Growers Auxiliary were kind enough to let us include them here and you can find more on our NPR story page.



  Lentils for Sheep Camp  
Sheepcamp Cookbook Ingredients

2 c. lentils
6 to 8 c. beef or chicken stock
1 large onion, cut up
1 bell pepper, cut up
2 cloves garlic
6 slices bacon, cut up (large pieces)
¾ c. tomato sauce
Salt and pepper to taste (season with)

Put all ingredients together. Simmer for about 1½ hours or until done. This makes a great pot to send out to shearing camp.

Sumbitted by Katie Bernal, Bernal Sheep Company
From the Sheepcamp to the Kitchen,
Kern County Wool Growers Auxiliary “The Bo-Peeps.”

  Noriega Spinach  
  The Noriega Hotel was founded by Faustino Noriega in 1893. Taken over in 1931 by Juan and Gracianna Elizalde and has been operated by her family ever since.

The Original Hotel, after many years, became a boarding house for men only. In 1940 they expanded and the present bar and dining room were added. The Noriega Hotel is still the hub of the Basque community and continues to serve exceptional meals to the public as well.



½ onion
2 cloves garlic
1 Tbsp. flour
salt and pepper
2 drops of Tabasco
1 pkg. frozen spinach
1 c. milk

Fry chopped onion and garlic in a little oil and butter until tender. Add flour, salt, pepper, and Tabasco. Add milk to make light white sauce. Add spinach and simmer.

Submitted by Mary Ansolabehere, Jeanne Mendiburu
From the Sheepcamp to the Kitchen, Kern County Wool Growers Auxiliary “The Bo-Peeps.”

  The Noriega Hotel, circa 1908. Faustino Noriega is standing on the right. (photo courtesy of Felix Etcheverry)
From the Basques To Bakersfield by Mary Grace Paquette, Published by the Kern County Historical Society
  Lamb Stew (Eulalia Mendiburu)  


2 lb. lamb stew meat (shoulder or leg)
1 large onion
1 clove garlic
1 Tbsp. flour
Salt and pepper to taste
1 dry red chili
1 sack dried allspice
½ c. white whine
1 can tomato sauce

Fry lamb until golden brown. Add onion and garlic and fry until tender. Add flour, salt, pepper, chili, allspice, wine, and tomato sauce. Fill the pot with water; simmer for 1 hour. Add cut up carrots and potatoes and simmer for 45 minutes more.
Serves 8.

Submitted by Marcelina Curutchet
From the Sheepcamp to the Kitchen, Kern County Wool Growers Auxiliary “The Bo-Peeps.”

  Pig Feet in Tomato Sauce (Txari Ankak)  


6 pig feet, split lengthwise
2 cloves garlic, split
1 bay leaf, salt to taste
water to cover the above
1/3 cup flour
2 eggs, well beaten
salt & pepper to taste
1 clove garlic, minced
1 medium onion, diced
¼ cup oil
2 or 3 cans tomato sauce
1 tsp. chili powder
a large pinch of sugar

Boil the pig feet, garlic, bay leaf, and salt for 45 to 60 minutes or until tender. Drain completely. Dip the feet in flour then egg and fry lightly. Saute garlic and onion in the oil, add tomato sauce and simmer in the oven at 325 for about an hour. Don’t be tempted to delete the chili powder, it really helps the flavor.

Submitted by Frances Bicandi Bilbao
“Basque Recipes” Basque Museum and Cultural Center

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