DIRECTLY FROM THE ORIGINAL NOTEBOOK > "August 13, 1975, (Wednesday evening) attended by Dan, Sarah, Diane and Joe. General Menu - We definitely want to serve good food. Some meat is necessary, probably not hamburgers and shakes. (Dan and Sarah were currently running Ma Greene's restaurant across the street on the front part of the Log House Inn.) One of the original fantasies was that Joe would bake bread, Diane would bake pies and we would sell them at a little stand on Highway 20. Our Resources – How much would it take to put such a fantasy into action? Would it be feasible? Sure, why not. Local Food Gathering - If we are going to have a restaurant, it is wise to start harvesting foods now. (We never did!) That's mostly why this meeting/fantasy was called. Available now: Camomile, clover, mint, apples, raspberries? wood, wheat from the Farm, veggies from the Farm, snap peas from here." LIST OF MEMBERS FROM 1975-1979 > Dan, Sarah, Diane, Roger, Eve, Joe, Leno, ...

  HARMONY AND THE PEANUT BUTTER > We were all working on the building in 1977.  We broke for lunch and everyone had their lunch food spread out.  Dan had peanut butter and jelly sandwiches every day.  When we went back into the dining room, we saw Harmony, less than one year old, on the floor with the whole jar of peanut butter spilled out before her. She had dived in with both hands and her face.....and we got a photo to prove it. RAFTERS FROM AL > We wanted pole rafters exposed on the ceiling.  Our friend, Al, had a nearby plot of land with just the right size trees to use as poles.  Joe, Roger and Diane proceeded to fall about 30 trees, trim the limbs, trim to length, pick up and carry out of the woods by hand!  If you ever visit the current building, look up and you can see those poles, nicely varnished, above.  MAYONNAISE AT THE GONG SHOW > The Gong Show was our version of Halloween entertainment at the Mountain Song.  Costumes ...

  Egg Lentil  Spread  - Mountain Song Restaurant Recipe > Makes approx: 1¾ cups INGREDIENTS ¾ cup dry lentils 2 tsp oil --------- 1 egg, hard cooked --------- 1/6 cup finely chopped celery 1/8 cup finely chopped onion ¼ cup mayonnaise 3/8 tsp salt 1/8+ tsp garlic powder 1/8 tsp powdered marjoram PREP DETAILS C ook lentils in water with the oil until tender. Drain well and allow to cool. (Cooked amount should be about 1½ cups.) Cook the egg, shell it and allow to cool. Chop the vegetables and mix  with  the remaining listed ingredients together in a bowl, then stir in the cooked lentils. Chop the egg and fold into the mixture . Use like egg salad, as a sandwich filling or dip. Aka “ EGL - This recipe was downsized from the original 7 ½ cup recipe.

  Tomato Rice Soup - Mountain Song Restaurant Recipe > Makes approx: 3 quarts INGREDIENTS 1 qt water ½ cup brown rice, raw 1/8 cup canola oil ¾ lb chopped onions 3 cups canned tomatoes in juice 1 Tbs honey 1+ tsp sweet basil flakes 3/8 tsp ground black pepper 1 Tbs vegetarian soup base ----------- 1½ qt ice cubes (or 1 qt more water) PREP DETAILS Put all ingredients except final ice/water in pot, bring to boil then reduce heat to simmer and cook covered until rice is tender. Remove lid, cool pot in water bath or sink until soup reaches room temperature, changing water when warm. Finish by adding ice if going into refrigerated storage, or add the water instead and reheat for immediate service. “ TRS” - This recipe was downsized from the original 3 gallon recipe made in a large stock pot. Rapid cooling procedure followed to maximize food safety.

  Lemon Tahini Dressing - Mountain Song Restaurant Recipe > Makes approx: 1+ cup INGREDIENTS ¼ cup tahini 1 Tbs honey 2 Tbs soy sauce 1 pinch (~ 1/16 tsp) onion powder 1/8 tsp garlic powder ½ cup canola oil ¼ cup lemon juice PREP DETAILS Thoroughly mix all ingredients with blender . If dressing separates in storage just shake to remix. Aka “ LTD ” - This recipe was downsized from the original 4½ cup recipe.

Navy Bean Soup - Mountain Song Restaurant Recipe Makes  approx :    1-1/8  gal INGREDIENTS 3¾ cup navy beans 2 ½  qt water 2 Tbs  oil 1 Tbs salt ¾ lb chopped onions ½ tsp garlic powder ¼ tsp cayenne powder ¼ cup bacon bits 1¼ cup chopped celery 2 Tbs soy sauce 2+ Tbs parsley flakes ¼ cup vegetable soup base ----------- 1½  qt  ice cubes (or 1 qt more water) PREP DETAILS Lubricate the sealing ring of an 8 quart pressure cooker. Add all the ingredients to the cooker, bring to 15psi pressure and cook for 45 minutes. Let cool until pressure is relieved. Remove lid, cool cooker in water bath or sink until soup reaches room temperature, changing water when warm. Finish by adding ice  if going into refrigerated storage, or add the water instead and reheat for immediate service. This recipe was downsized from the original 4½ gallon recipe made in a 5 gallon pressure canner.  Rapid cooling procedure followed to maximize food safety.