Soon, no chicken in your pot. Your pie has been redistributed.
Give us your recipe!
ATTENTON EVERYBODY!
UPPITY.
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Lordy lordy! I have about a million of these! Here’s a good one from my old stomping grounds!
New England Corn Chowder (or Chowdah- for those who can afford neither clams nor fish.)
In a large pot, sautee 1/4 pound of bacon. Drain and reserve fat, set aside bacon.
Using 2 tablespoons of the reserved fat, saute one large onion, diced. When onion is translucent, add 2 tablespoons of flour to the pot to make the roux. Cook approx 2 minutes.
Add two cans of condensed milk and an equal amount of water. Add two cans kernel corn (use the liquid too- the nutrients are all in it.) Simmer until the corn is heated through and the chowder is thickened. Add salt and pepper to taste. Top with the crumbled bacon. Serve with bread (if you can afford that!)
Save the remaining bacon grease for use in other recipes!
Those who can still afford such things can add whatever spices or herbs they like!
Here’s one I wrote for Insight Analytical a while ago:
Recipe for Disaster
Take 1 unknown entity of indeterminate origin suffering from aggressive NPD
Stir in 1 publicly humiliated former Governor and his brother, 2 unrepentant domestic terrorists, 2 lunatic clergymen promoting Marxism, 1 ultraliberal Past President who negotiates with terrorists, the weakest Congress in history, add Communists and Socialist influences to taste.
Use mixture to beat qualified female candidates and women everywhere.
Spoon into a faux Democratic pan and half-bake at 250 degrees for 35 years. Do not let the finished product cool, as it will lose its flavor quickly. Sprinkle liberally with Muslim extremism. Serves 52 million initially, but most will walk away hungry for something else.
GG- I would ROFL if it were not so true!
Perfect GG!
Navy beans (or any kind of white bean) and cornbread is a good one! Canned are easy, but for super-cheap, use a bag and boil and soak overnight. Throw in spices you have and like…..salt, pepper, garlic/onion powder, oregano, etc…..
Corn meal is cheap, too. Even the Jiffy premade boxes are cheap. I sometimes throw corn kernels in there and sprinkle the top with a touch of sugar.
Make tons of the beans and then you can freeze and do leftovers or make a base for soup.
Where are the pie recipes???? imusthavepie.
mmmmm, pie!
When I was a starving college student I used to eat a lot of chicken pot pies. I could buy the generic store brand for like, 5 for a dollar. They didn’t taste that great but they were filling.
Throw in some greens and garlic with those beans.
Used to eat a lot of macaroni (sometimes plain) dinners and Ramen noodles back when you could get 12 Ramen for a buck and a 5 lb box of mac for 2 bucs
when I was in school. This should date me. Added anything available to the macaroni, which wasn’t much.
Going back to those days, but now 3-4 Ramen are a buck and big boxes of mac are about 5 or more.
Thinking of spluging and going for bailout bread (but can’t get any
….and water..
Did you see there is a shortage of Spam??? My mom used to cook (?) that stuff and spread jelly on the top. When she was little, it was a delicacy, and served on special occasions. I hated it, and shudder every time I think about having to eat it. LOL
Spam is steak in this household. We rank it as high as chocolate! Slice and fry it till crispy. OMG. Eat it w/eggs,rice or sliced into strips in our Asian noodles.
But NEVER EVER check the ingrediants. Some things we just don’t need to know.
I think I’m gonna be sick.
SHUT UP about pie! Now I’m wishing for pie!
I went to a trendy Biafran restaurant once. They locked us in a room for three days without food.
Haha NoBama! Have you ever had Scrapple? I think it is a Philly thing….I know my family got it from my PA grandparents. It’s what is left over from the animal after every other kind of meat is taken out. You definitely don’t want to read the ingredients…..it states the pieces and parts…….but fried up in a pan…..Wow. If I hadn’t tried it as a kid, I would never eat it. My husband and kids won’t touch it, so I don’t cook it, but my mom still does sometimes.
you crack me up!
LOL Valentine. xo.
Scrapple? Is that like guts and entrails and stuff. No wait, they put that in hot dogs. So what’s left to put in Scrapple? Nevermind!
I mean I buy special food for my pets because I won’t let them eat that crap. You think I AM going to eat it?
Ever see those white things in baloney? What’s that all about?
I know, it’s nasty! It would put my sensitive-tummy dog in the emergency room, for sure! Actually, it would probably put my whole sensitive-tummy family in the ER, too…..they are pretty good eaters.
Most of that side of the family has passed on….prob b/c of the Scrapple. I don’t get the “opportunity” to eat it anymore, since I have read the ingredients and so have the rest of my family.
Funny story…….my girlfriend visited us at the lake and brought her own food b/c she doesn’t eat red meat and doesn’t like to inconvenience people. So she had all of this “turkey” meat: turkey baloney, turkey salami, turkey ham. My daughter turned over the container and read the ingredients out loud…….hearts, intestines, chemicals, whatever else……that was it for the “turkey” products. What is baloney made of anyway?
Peanut butter on one slice of bread folded over – feels like 2 slices. Every other week on Wednesday add a little jelly. Flush down with tap water.
We could all go back tot he fasting on Friday thing! Which, I explained to my daughter, was an invention of the Church/Feudal Lords to keep the peasants from revolting. The lords took all the food produced by the serfs, and during Lent (always in winter) food would be scarce. (except in the manor house)
Yup Mom! Exactly! A whole lot of “church” rules were created by Lords and I don’t mean the Real One.
My dog likes organic peanut butter. Will I be forced to buy Skippy now?
Back in the seventies when I was teaching in a private school and making nothing, and not letting my parents help me out, because I wanted to be “independent,” I threw the worst cuts of meat in a crockpot. I swear you could throw a shoe in that crockpot for 6 hours and have it come out tender.
But I went home to eat alot at Mom’s. lol.
Things are so bad here I saw an ad for a 15 month old beef animal for- get this $600! That animal is very very close to slaughtering age. In a normal year, the farmer would feed it up over the winter and get good money for it come the spring. Lots of that going on out here- people can not afford the cost of feeding an animal over the winter. All that ethanol production driving up the cost of grain perhaps???
[...] Uppity Woman had “poverty recipes” up today, and it made me think about what I did once upon a time when life caved in all around me and I left corporateville for good. I was a chef. Briefly. [...]
OH wait till you guys see Valentine’s soup recipe!
In the meantime, here is how to make some serious dago greens
Recipe #1
1 cup Yukon Gold potatoes cut in 1” cubes
½ t. dried parsley
½ t. ea. Onion & garlic powder
½ t. paprika
1/2 chopped Vidalia onion
2 heads escarole
1/2 cup olive oil
1/2 t. crushed red pepper
8oz. chicken broth
4 oz. thinly sliced hard salami
½ cup bread crumbs
6 minced garlic cloves
½ cup Romano cheese
freshly chopped parsley
1. Potatoes: Toss in bag with ¼ cup olive oil, dried parsley, garlic and onion powder and paprika. Roast for ½ hour at 350. Set aside.
2. Greens: Sauté garlic and onion in 1 T olive oil; add chopped escarole and cook through. Add chicken broth, julienned salami, crushed red pepper and potatoes. Simmer till stock reduced (about 45 min).
3. Combine bread crumbs with 2 T oil. Toast until brown. Mix half with greens
4. Add Romano cheese and place in greased baking pan.
5. Top with remaining half of crumbs
6. Bake in oven at 350 for 15 min.
7. Garnish with parsley
Recipe #2
8 minced garlic cloves
1 chopped onion
1/4 cup olive oil
3 ¿ lbs chopped escarole
1 1/2-2 cans chickn broth
Parmesan cheese
bread crumbs
1/4 lb. salami, sliced
5 cherry peppers
small pieces of oven brown potatoes
Saute garlic and onion in olive oil
Add chopped escarole and cook through
Add chicken broth, Parmesan cheese, bread crumbs, salami, cherry peppers.
Toss with potatoes
You’ll need garlic bread with those greens. Here’s rachel’s easy one.
http://www.foodnetwork.com/recipes/rachael-ray/garlic-bread-recipe/index.html
This one is for Uppity!
“Uppity Feminist Recession Survivor’s Soup”
Get a soup pot!
Use butter or olive oil — several tablespoons worth.
Chop up a couple of onions, and a clove or two or more of garlic and saute until the onion turns translucent and semi-golden over medium heat. Take out the center of a stalk of celery where all the leaves are and chop up that and throw it in as well. (You could add carrots, too, if you like them at this point). — that is your “base” –
Add in one big fat can of tomatoes — pureed, and a little tiny can of tomato paste.
Pour in one box of stock! (if you are going vegetarian use vegetable — if not, chicken)
Now for the fun part! What flavor? (If you are totally broke, get your spices from ethnic markets rather than going the upscale route. They are just as fab, and usually only 59 cents).
A few bay leaves, basil, oregano… be generous…
Crushed red chilies “heat it up”
Italian parsley or cilantro (fresh) lend a direction…
Turn up the music and start dancing around. Jazz is good.
For a Minestrone-style you can add a can of white northern beans, and some zucchini — maybe three green ones sliced into circles, a few yellows? Hmmm…
Have a friend bring over some shrimps! And wine…
Clean the shrimps and throw them in — pour in about a glass of red wine… and salt and pepper…
Put the whole thing on simmer for about 20 minutes…
Bread is good. Hopefully you have some. If not?
Popovers! People love them.
To serve this — wash one bunch of fresh spinach and then “wilt” it — either by steaming it for a few seconds or by frying it in a little olive oil until it goes limp. Put some of that in the bottom of the bowl and ladle the soup over it. Grate a little parmesan over the top.
Geez Uppity, I want your greens! I swear this sounds so fab…I love salami…
On the other front, did you ever work with someone who stole all your ideas? I have.
Right now O’s trying that gig. Umm, hmmm…..
(I just want to cover my eyes!) Yikes……….it’s just like those middle management types, no? Same thing.
Get a couple of non-trendy vegetarian cookbooks. You’ll eat like royalty, be healthier, save lives, save $, and save the planet, Taste is all in the herbs and spices, economical in large sizes or in bulk. Trust me on this one.
Look inside non-trendy ethnic grocery stores. For example, in Southern CA try the Mexican, Armenian, and various Asian food stores, either the smaller ones or the mini-supermarkets, Grains and beans are often available in bulk, and you’ll find yummy flavor-enhancing spices in powder of liquid form. Fresh, inexpensive produce is generaly available, too.
gagirl, I haven’t tried scrapple…we’ll see though if times become hard. But hot dogs,baloney,most of the so called “cold-guts” I mean cold cuts out there is made of mystery meat. There are some pre-made hamburger patties that are made of mystery meat. I tried some and it was delicious…right up until I read the ingrediants. So now, I leave the reading of ingrediants to the dieticians.
My granny used the innards of the turkey in her stuffing. She would boil up what ever came out of the bird,dice it ,season it and mix it w/bread and stuff that turkey. I learned very quickly to eat around the organ meat.
Afterall,it’s not as if it’s SPAM. : o
vbonnaire, morning dance for your soup…enjoy : )
vbonnaire, morning dance for your soup…enjoy : )
If you live in the city get a job as a busboy busperson, and scrape left overs from other peoples plates into a bag. Bring home. Tell the family, it’s Pot Luck tonight.
Bill Ayers bombers special: 3 bean soup. Eat warm – wait half hour then regurgitate. Ask Bill, it’s even better the second time around.
“cold-guts” …NoBama….LOL!!!
My M-I-L used to do that with her stuffing, too. It made yummy stuffing, but I am not an “organ” eater, either, haha.
I love my crockpot! We are always running in to eat “quickly” so it is so nice when it is all ready. I made a chicken, tomato, corn stew last weekend……served it with tortilla chips. Took me 5 minutes to prepare, let it cook all day, probably cost $4 for a big pot. I can clean out my fridge and make a yummy stew (usually!).
Thanks for the recipes, guys, tonight is grocery night…
Oh Nobama! I love the steel band…
thanks you!
Uppity you gave me an idea for a book of recipes for this recession, gf.
all we have to do is return to the 70’s mentality & things will be fine….
next up cobbler and small easy breads…
hugs all………
!
vbonnaire, your morning soup song…
O/T Poverty Christmas.
My sister sent this to me this am. I have no idea who came up with it so I can’t leave just credit.
Uppity – I have a photograph I could like to add of the completed piece but don’t know how to put that here. Can you or someone let me know? It’s really a goodie.
My dear friends and family,
Somewhat embarrassing to admit but Christmas/Chanukah will be tight this
year. I will be making bedroom slippers for you all as gifts. Please let me
know your sizes. You’ll most likely agree that it’s a splendid idea, and
should you wish to do the same, I’ve included the instructions below.
How to make bedroom slippers out of maxi pads:
You need four maxi pads to make a pair.
Two of them get laid out flat, for the foot part.
The other two wrap around the toe area to form the top.
Tape or glue each side of the top pieces to the bottom of the foot part.
Decorate the tops with whatever you desire, silk flowers (this is most
aesthetically appealing), etc.
These slippers are:
* Soft and Hygienic
* Non-slip grip strips on the soles
* Built in deodorant feature keeps feet smelling fresh
* No more bending over to mop up spills
* Disposable and biodegradable
* Environmentally safe
* Three convenient sizes: (1.) Regular, (2.) Light and (3.) Get out the Sand
Bags.
I’ve attached a photo of the first pair I made so that you can see the
nifty slippers for yourself….
Awaiting your response. It’s crucial that I get the right size for each
one of you.
Under the heading of HAH!
For all of you smart alecks who have teased poor old Mary for being a vegetarian, one of our favorite citizen journalists, TEXAS DARLIN, let it be known today that she is a vegetarian.
All of a sudden, people are posting recipes there, especially for soups and stews. (One guy is big into egg nog.) I cited UW’s Poverty Recipe tab at TD’s.
UW: I think you’re onto something big.
Typewriterstreaming, on November 21st, 2008 at 9:27 am Said:
Poverty Christmas. How to make bedroom slippers out of maxi pads: You need four maxi pads to make a pair.
Types,
RFLOL
Mary,
Who’s been teasing you about being a vegetarian? Not acceptable! Technically, we’re the only ones that have the right to mock Sarah Palin about killing animals and being pro-life (not that I do – I have zero problem with it)!
If we’re right about the oncoming train, there may be a lot more vegetarians among us quite soon!
“On the other front, did you ever work with someone who stole all your ideas?.”
Hell! Allllllllll the time!
GG,
Make my day by telling me you’re a vegetarian, too.
You know, I’m an animal welfare advocate, and I’ve been pro-choice since long, long before it was called that. Yet I am a Palin supporter. Are you the person who coined the brilliaqnt phrase, “She’s the anti-Obama?” That, and the fact that I know real when I see it, puts me in her corner.
ATTENTON EVERYBODY. I HAVE THE BLOG SET UP SO THAT COMMENTS ARE SHUT DOWN ON EACH ENTRY AFTER 10 DAYS. THIS KEEPS NUTBALLS FROM DROPPING OUT OF THE SKY FROM ANOTHER SITE THAT MAY HAVE LINKED TO A SPECIFIC ENTRY. IN OTHER WORDS, IT CUTS DOWN ON THE UNDESIRABLES.
UNFORTUNATELY THIS SETTING AFFECTS THIS TAB AS WELL. WORDPRESS IS WORKING ON THIS GLITCH.
IF YOU FIND YOU CANNOT POST HERE AND GET AN ERROR MESSAGE, IT’S BECAUSE THE SELECTED TIME HAS PAST AND COMMENTS ARE SHUT DOWN. LET ME KNOW AND ALL I NEED TO DO IS RE-PUBLISH THIS TAB.
UPPITY.
a can of lima beans
I never saw this link… LOL blind as well as daft I guess..
Will be back with some super saver ideas..
Pork and Beans dented can sale.
Yeah Papoose, and if you mix the limas with corn, you have Suffering Succotash!
Ok so I just boiled down a turkey carcass, which yielded more than a pound of meat for my dog and cat, much to their joy. And the broth will be skimmed and strained and strained and strained. Great soup stock.
I wonder how many people who are waiting for Barack Obama to make their car payments for them threw that carcass away.
My parents both lived through The Depression. A man came to my mother’s door asking for something to eat. She told him, “All we have is lettuce leaves and bacon grease.” He replied, “Miss that is more than I have had for three days.” He joined them for their supper of lettuce and bacon grease.
Remember, the last depression hit when the US population was much smaller, a much greater percentage of the population was rural and they knew how to grow their own food and occasionally hunt for it. Things are much different now.
djmm
Jeez, this tab has me stumped. My specialties are North Indian/Gujrati dishes, such as prawn curry, crab curry, and the like. I haven’t figured out how to make these on a budget. When I cook — not often, and always for friends — I ruin both the kitchen and my bank account. But, should my financial world come crashing down on me, I know to reeducate myself on this page.
Well hell, NES, if things get rough I will just stop over to YOUR place to eat.
Love this line
I swear you could throw a shoe in that crockpot for 6 hours and have it come out tender.
LOL it’s true. And if you add Barbeque sauce it will be even better.
Uppity at 6:22 pm — You have an open and eternal invite to dinner. Trust you can eat chilly food with the best o’ them (notwithstanding the Italian roots).
Gosh, vegetarians on this page! It’ll take more than a depression to turn me into a vegetarian. It’s not the meat as much as the fish; can’t do without the latter. If things get that bad financially, I’m moving to Alaska and buying a house in the neighborhood of the Palins. That way I can get their moose, caribou and elk leftovers.
A can of lima beans
A dented can of corn
Sthlufferin Succotaaassh
^^ scrapple
everything but the oink.
No thanks.
MUSH! A great Depression Breakfast to fire up your spark plugs so you can stand in line for other things.
You literally pack this stuff in a bread pan, chill it overnight slice and fry in the morning and serve with syrup (it keeps in the refrig so you can slice sections off each morning until it’s gone – no waste!).
I actually liked it as a kid. Think I’ll make some more so that I’m ready for January and GDII (Great Depression II).
1 c. cold water
1 c. corn meal
3 c. boiling water
1 tsp. salt
Mix cold water and corn meal. Stir into boiling water and salt. Cook, stirring, until it boils then cook uncovered over boiling water in double boiler or over slow heat for 30 minutes. Don’t forget to stir so it doesn’t get lumpy. Put finished “product” into a butter greased bread pan and pack it tight, then cover and put in the refrig overnight. Slice into 1/2 inch slices and fry in butter (if you can afford it!) then serve with syrup.
Okay, my best contribution is from my old college days. I lived with a room mate and we both went to school on grants and work study (which limited how much money you could make each term). At the beginning of the term we would get our grant money. After paying tuition and books, we’d go grocery shopping. There was one item that we always bought and it was pretty much what we ate for about the last two weeks of the term. Krusteaz pancake mix! Add water and you make your pakecakes. We typically ended up with no butter or syrup to put on it at the last week of the term, but at least it was something in your belly.
Wow Pancakes without butter or syrup! Mmmmmmmmmmmmffffffffffffffhhhhhhhh!
Someone asked what baloney is made of. Dad once told me if I wanted to know what was in baloney and hot dogs, all I had to do was look at the meat case. Anything you don’t see in there is in baloney.
And now for a soup recipe. It’s a cream-of-potato thing but uses no milk and it’s done in a crock pot.
(Oh, no! I made this yesterday and just realized I’d left out the can of cream of chicken soup. It was still wonderful. I did throw in 1/4 cup dry sherry. Maybe that salvaged it.)
5 lb. potatos, peeled and diced
1 onion, diced
46 oz. chicken broth (canned, fresh or from base/bouillon)
1 10.50-oz. can cream of chicken soup
8 oz. cream cheese, softened
any quantity of chopped ham or partially cooked chopped bacon, and/or one ham bone
Throw everything in a large crock-pot. Cook all afternoon on high or all day on low. Stir a couple of times while it’s heating to incorporate the cream cheese. If using ham bone, remove the meat after cooking and add back to the soup.
I’ve never, ever had a failure in the crock pot. Not only will it cook roofing shingles to filet tenderness, it’s easy on electricity, too. The liners are nice for easy cleanup but at fifty cents a throw they don’t qualify as “poverty” supplies.
Not entirely true; some of it was saved for Spam!
What amazes me is that they still make that crap. There were times when I was a kid hen we had to eat Spam, and I cannot imagine why anyone would eat it voluntarily. Yech!!
Grail there are many disgusting things that some love. Snails for example, or fennel, head cheese, sweet breads, honeycomb tripe, tongue, brain etc.
Um, I LIKE fennel. And sweet bread and brain and tripe. Seriously, this is delicious stuff.
Escargot ain’t bad either.
PIE PIE PIE and MORE PIE
Just not snail pie, please!
Did someone mention PIE????????
imusthavepie,
There you go – breaking that New Years Resolution already…tch, tch!
I must always mention pie!
Hey! It’s hard to go cold turkey you know…you know? Great now I’m talking like Caroline Kennedy Soretoro I mean Schlossberg.
And you guys (GG & DE) are no help, co-dependent I’d say [she said in her best MO victimspeak]
imust, I’ll start a 12 step program over at deadenders. We’ll get you through this one step at a time.
………sputter!!!!!!
(
or many there was so much sherry you didn’t care. Hahahahaha.
This is great Shain. Because you can use the leftovers to fix cracks in the sidewalk.
I hauled out my bread machine and am making bread this very moment. Not because I’m frugal but because the frigging weather sucks and I’ll be damned if I’m going out just for bread.
LMFAO at these posts!!!!! Speaking of pie…..
Those little tiny one serving pies (pecan, pumpkin) are great! Cuz lord knows I can’t be left alone with PIE in my house….but seriously, I think I need to move on to pancakes…mmmm…..potato, blueberry, banana, bologna………..
Stop paying a zillion bucks for pizza. It’s easy to make yourself.
http://video.about.com/italianfood/Pizza.htm
I don’t do the rosemary, alhtough I love rosemary, but basically, this is your recipe.
Hint: Precook your shell for about 5 minutes before putting the toppings on. Then you can put the toppings on and bake until the cheese is bubbling.I think it makes a better pizza
Oh and for the DOH crowd (scuse the pun), make sure you precook your toppings. Except for pepperoni.
Oh and you can also buy premade dough in your supermarket. It’s cheap.
Bake to snark. Let’s talk BBQ sauce. I believe you could put BBQ sauce on anything and it tastes good. Try it with an old shoe in a crockpot.
Same goes with cocktail sauce. If there’s enough horseradish in it, you could eat pieces of paper towel dipped in the stuff.
who are you people! Don’t you know ‘grinding poverty’ is going to eliminated under PEO, so these poverty recipes will no longer be needed! We will be able to eat like the mythical rich people he mentions all the time
Dang. There goes my investment in the slippers-from-sanitary-pads manufacturer!
Tropical Cat food kabobs:
6 medium-large sized Geco
1/2 fresh mango
have your cat fetch the Geco. fresh kill is best.
impale 3 per kabob alternating with chunks of mango.
place on barbecue with tin foil beneath to catch the juices. brown lightly, cool & serve.
tastes like chicken!
Hey raGing how abut a few of the iguanas from along the new river canal out in Davie?
OMG Deadenders……I visited my mom in Plantation a few years ago when she was renting a house on one of the waterways back there……those iguanas….HUGE! We had the little chameleons that we’d catch when I was growing up there, but I never saw anything like that when I was younger.
brown one’s are tastey DE. green are exotic pets.
my dog freaks when she sees iguana. she’ll retrieve Jesus Christ lizard, a 2 ft long Geco that runs across deep water barely breaking the surface.
best place to catch Iguana is Cuba. Guantanimo port is like a primeval forest. lots of wild mangos & iguana.
Cubans say this stuff cures all that ails ya:
Sopi Di Yuwana (Iguana Soup)
1 Iguana
1 1/2 quarts of iguana broth (or chicken broth)
2 Chicken bouillon cubes
1 Clove of garlic
1 Leek
1 Tomato, coarsely chopped
1 Onion, studded with 3 cloves
1 Green Pepper, quartered
1/4 small Cabbage
1 tsp Cumin
1 dash Nutmeg
Salt and Pepper
2 oz Vermicelli
Kill, clean, skin and cut the Iguana into serving pieces.
Prepare chicken broth in heavy kettle, add garlic, leek, tomato, onion, green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty minutes. Add the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain broth, discarding vegetables. Bone the iguana and set the meat aside.
Return the broth to the fire and add cumin, nutmeg, vermicelli and salt and pepper. Simmer for about five minutes until the vermicelli is tender. Add the iguana and heat thoroughly. Serve piping hot with Funchi (Corn meal mush).
That’s just wrong raGing.
I’m don’t know which is stranger, that there is a good sounding recipe for it or that YOU had it so quickly.
One slice of bread
Toast till brown
Spread tiny bit of butter on it
Mmmm. Supper.
Then:
One cup of lukewarm tap water
Two tablespoons of white sugar
Voila! Dessert!
(lol)
food production & shopping tips:
dumpster diving behind the supermarket you can scarf some good soup fixins. used to feed sheep & bunnies with that stuff. cabbage is ususally good if you peel some leaves off. carrots last a long time. sweet potatoes too. beats the embarassment of standing in line w/food stamps.
grow parsley, basil, rosemary, oregano, thyme, chives, tarragon in flower pots. fresh herbs give food the best flavor. planted tomatoes, cukes, pepper seeds last week & they’re already sprouting outside. try germinating seeds from store produce. sometimes it works. shop at the farmers market for anything else. it’s cheap. smash a fresh cocoanut & store in spring water for snacks all week long. plant mango, cocoanut, banana trees if you live in the south. they’re not much trouble. stop cutting your lawn for a while. dandelions w/wine vinegar & olive oil make good salad.
next week raGing’s mullberry brandy recipe.
Iguanas.
…sputter…
I hate those things. I spend a summer in St. Croix at my room mates home when I was in college. I had this bedroom that had a whole outside wall screened. I woke up to one of those big bastages crawling out there. I nearly had a youthful stroke.
Raging, I grow my own herbs too. Fantastic. And easy!
Craving an apple pie but can’t afford the apples? How about a delicious Mock Apple Pie!
A vintage pie recipe made with saltine crackers and apple pie spice seasonings.
Ingredients:
pastry for 2-crust 9-inch pie
1 sleeve saltine crackers
2 cups water
2 cups granulated sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 tablespoon butter
cinnamon
Preparation:
Line a 9-inch pie plate with rolled-out pastry. Break saltines coarsely into the pie shell. Combine water, sugar, and cream of tartar in a saucepan; bring to a boil. Simmer for 15 minutes. Add lemon juice and peel; cool. Pour the syrup over crackers. Dot with butter and sprinkle generously with cinnamon. Cover with top crust and flute edge. Cut slits into top to allow steam to escape. Bake in a 425° oven for 20 to 30 minutes, or until crust is golden brown and crisp. Serve warm, with ice cream, if desired.
Related Recipes
Pie.
………sputter….
Actually I’ve had mock apple p…p….pie. It’s quite good.
Farmers Pork:
Take 6 thinly sliced pork chops – without the bone is better, why pay for the weight of a bone?
lightly bread with flour, salt and pepper. Take a stock pot. Put some oil in there and heat up. Put in your porkers. Brown on both sides. Put in a knockwurst.
In the meantime slice up 2 carrotts, 6 potatoes, an onion if you live alone, 2 celery stalks, (if you hit the lotto that week add some mushrooms, peppers)Add a tsp and a half of carroway seeds. If you fear stomach issues you can use Carmadin. Put that all in the stock pot on top of your porker and knocker. Add beef stock just enough to cover the top.
Simmer for a good hour. Then enjoy.
nice pizza video.
dough is good w/soy or whole wheat flour too. can of chopped tomatoes, cheese & lots of fresh garlic, olives, fresh mushrooms, fresh rosemary & oregano on top. strips of chicken breast & a little olive oil.
it’s a meal.
wine bottle works as an improvised rolling pin.
raGing, that is one of those dishes I’d prefer to eat before I knew what was in it……if I had to eat it! Reptiles just don’t do it for me. I have tried rattlesnake, though, and it really does taste like chicken. haha The recipe sounded good, though…..I might substitute chicken.
The homemade pizza recipes are making me hungry. We love to make those at home, so I am always looking for new things to try. We can make an adult pizza (with lots of goodies) and a kids’ pizza (cheese and pepperoni). My grocery sells a bag of fresh dough for $2 if I am short on time…
Growing up, every Friday night, my dad would clean out the fridge and throw it all in a large pot. As long as we had a meat and a few veggies during the week, it was great. Every once in awhile, some unusual ingredient would find its way in there and make some funky-tasting soup, but Dad’s feelings would get hurt, so we’d tell him it was great anyway. I love soup (I have Dad to thank for that, I am sure!) and have found lots of different combinations of meat, veggies, cheeses and spices to add to my “witches’ brew”. The kids don’t always like it, but strangely, they aren’t as worried about my feelings as I was about my dad’s.
I haven’t seen a recipe that contained arugula.
Arugula recipe coming right up:
http://our-family-kitchen.blogspot.com/2007/07/orecchiette-with-arugula-and-cherry.html
Roast Beef Hash Pasty:
Two unbaked store brand pie crusts, 1 can roast beef hash. Fry roast beef hash until meat is brown, but not crispy. Roll in pie crust, like a burrito, cover with shredded cheddar cheese, bake in 375 oven for 20 minutes. Cheap, filling, yummy.
Corn Beef Hash Breakfast Casserole:
Bake 1 large can corn beef in cake pan at 400 until meat is crispy, scramble 6 eggs, top corn beef hash with scrambled eggs, fold 3 or 4 slices of american cheese slices into triangles, place triangles on top of eggs and hash , sprinkle with crumbled bacon. Return pan to oven until cheese it melted. Can be made the night before. Very filling, feeds about 6 people.
Broccoli and Pepperoni Soup:
What to do with those leftover broccoli stems? Chop broccoli stems into cubes, cook in micro-wave 4-5 minutes until tender. Slice about 15-20 pepperoni slices into small pieces. Stir into 1 can of cream of mushroom soup (and one can of milk). Simmer a bit, have with a slice of corn bread or bananna bread, nice little lunch soup.
Macaronni Salad:
I always make too much macaronni for some reason. Duh! So I use the left over for macaronni salad. Mix cooked macarroni with miracle whip, julliene beets, shredded cheddar cheese, and sprinkle with Mrs. Dash. I put the beets in last so I don’t over mash them and turn the salad red.
Honey Mustard Chicken Wings:
Goes nice with macaronni salad. Bake 6-8 chicken wings in cake pan for 20 minutes at 400. Mix 1/4 cup honey, with 1/4 tsp. yellow mustard, and 1/4 tsp. white vinegar. Bush on chicken wings, return to oven for 5-8 minutes, until honey carmalizes onto wings.
Mom’s Candy Stash Peanut Butter Cookies:
I think almost everbody knows ths one: 1 cup peanut butter, 1 cup sugar, and 1 egg. Mix, spoon, mash down with fork, criss-cross. Now grate chocolate candy (dove, bliss, hershy, you know, the stuff you got stashed from the kids in your bedroom) sprinkle a little bit over the center of the cookies, bake at 400 oven for 8 minutes. These babies burn fast, so keep an eye on them.
Oh, boy! Forgot to tell you to actually cook the scrambled eggs before you put them on top of the corn beef hash casserole. Big difference, heeee. My bad! Hint, adding some garlic powder/salt to scrambled eggs, before you fry them, can, in fact, make them tasty. Mom says adding pepper to eggs will give you heartburn.
When I was in college I was so broke at one point I was eating Hamburger Helper without the hamburger.
LOL Swell! Yeah it helps to cook em.
Kevin, I guess they have that helper stuff for tuna too right? You throw a can in? There is no end to the crap I ate when I was in college.
Yes, I think they do have Tuna Helper. My favorite college food was Ramen Noodles at 3 a.m. I noticed at the grocery store that Ramen Noodles are still the same price that they were 20 years ago. Twenty for a dollar. You can really dress them up with spices and frozen vegetables. Feed a starving student for fourteen cents!!!
Very Helpful Site for this Topic.
http://www.hillbillyhousewife.com/
“What’s Good for the Goose”….is hilarious!
Guess the POWER-GRABBING by Jon Favreau has gotten him to the Director of speechwriters top job next to his object of desire! Dances by Pumas–you are absolutely wonderfully astute, and talented!
Could we get a poster of Jon-boy grabbing the balls of power in the corridors of Hopeness….It’d sell a million!
just found this.
I feel a little sick… but nothing a slice of pie won’t cure
A stolen loaf of Bread.
Your work has been fabulous. I feel like singing a song I am so happy that you have been screaming my off my face for me. I am fuming. The deceit. The dripping conceit is sickening. The abuse, the psychological engineering. Their big problem with us is that we know firsthand what they’re up to because we were there. Smack dab in the day and age when Bill Ayres and his Boss Bernardine were sullying our generation.
This Administration can run, but they cannot hide. Their BS reeks and we know where and when they took their first eecchhh. Disgusting pigs.
Michelle uses lobster helper.
I am wondering if my property manager is going to have a problem with my cow and chickens. I mean I’ll keep them on the balcony. My lease is silent on the issue.
And those of you who get a hankering for goldfish, it might be easier on you if you don’t name them,
Does anyone know the art of regurgitation? I hear cows get several meals out of one feeding.
……..all of old folks will be ground up and made into baloney and spam for the masses to consume!
No can do anderson. Daschle wants to turn them into alternate energy sources.
My mom’s weekly special (usually on Friday nights): everything that didn’t get eaten/finished during the week in one large pot with whatever soup stock is handy (that’s right, fish, red meat, pork and chicken all together). Flesh it out with some fresh garden veggies (taste better and are far cheaper than even the farmers’ market). Serve with a side of hot cornbread and butter.
Wonderful Cheap One Pot Chicken
2 tbls spoons Pearl Barley
2 tbls spoons Dried peas
3 cups chicken Stock
1 cup Baby Carrots
3-4 chicken thighs or any chicken or meat u desire or have to hand)
Place in Crock Pot/Slow cooker and cook all day.
Remove chicken and vegetables & thicken stock.
Thicken with gravy mix, cornstarch or a rue made from flour and butter. Add salt and pepper at end to suit your taste.
To make a rue simply mix flour into soft butter/margarine as much as you can before it is too crumbly.
Add to hot liquids and stir well with a whisk to thicken soups stews etc.
Enjoy!!
Serve with mashed potato or French bread, rolls or cornbread…
Can add any veg u desire and potato chunks etc.
lentils
Buy dried beans and veggies which will not deteriorate and keep your shelves stocked. Fairly cheap and full of nutrients.
Pearl Barley is very filling an excellent protein and is a soluble and insoluble fiber~~
Has been shown to help with type 2 diabetes
Soluble fiber promotes healthy blood sugar by slowing glucose absorption.
I love Potato Soup and when lazy I use Garlic Mash from a box make up adding more liquid to make soup.
Season to taste and throw in ant herbs you have on hand…
You can add anything u want to the soup. Vegetables Meat, Pasta Pulses etc…..
Instant dinner with hot french bread or Cornbread
YUM~
Savory Bean & Vegetable Stew/Casserole
Ingredients
1 lb beans, assorted,dry
use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
2 cups vegetable juice
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
2 cups assorted veggies
1 onion, diced
1 teaspoon basil, dried
1 teaspoon parsley, dried
1 bay leaf
3 cloves garlic, minced
1 teaspoon black pepper, ground
1 cup rice or pasta, cooked
method
rinse beans, then soak overnight in water.
Add vegetable juice, soy sauce, and apple or pineapple juice.
Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
Cook at high for 2 hours.
Add vegetables, herbs and cook for 5-6 hours at low until carrots and parsnips are tender.
When tender, add rice or pasta and cook for one additional hour.
1/2 cup dry white wine
1/2 cup dry white wine may be added if you have some floating around~~
Ok here’s the chicken vesuvius recipe by request.
About 1 cup fresh parsley chopped, no stems
2 teas dry basil
6 garlic cloves or more if you like garlic a lot like I do.
about a teaspoon heaping of salt and some shakes of pepper.
1/2 cup good olive oil
4 potatoes, cut up on 1″ pieces
6 chicken thighs
1 cup of cut up carrots or sweet potatoes cut in same size as white potatoes. Believe it or not it tastes WAY better with the sweet potatoes than with carrots.
1 cup of sherry wine, preferably real stuff not the cooking stuff. Big difference! I use harvey’s because I believe if you wouldn’t drink it you shouldn’t cook with it, but in the interest of savings, you can buy a whole bottle of cheap sherry in a liquor store for less money than that shitty bottle of cooking sherry in the grocery store. You can substitute marsala if you want.
You can do the mixture two ways. You could chop the parsely in a food processor along with the garlic, salt, pepper and basil and then drizzle in the olive oil in the mix. But if you don’t have a food processor, it still tastes good of you chop the garlic and parsley really good. Then you can mix it all together in a bowl and whisk it. If you like garlic pieces, this is even a better idea. I do it this way pretty often to be honest.
Next, you should saute the potato pieces in half of the oil mixture. The purpose is not to cook them but to get them coated with the oil , garlic and spice mixture.
After you do that, remove them and do the chicken pieces in the other half of the oil mixture, and get them well coated. Make chicken lightly browned.
Then put the potatoes and chicken in a baking pan and drizzle the sherry over the whole thing and toss a bit.
350 degrees for 50 or 60 minutes till done. You don’t want it to get dry, so you should probably cover it for the first half of cooking and then let it brown a bit. To be honest, I dump the whole thing in my electric roaster and plug it in. Nice and moist, saves electricity and gas and and smells soooooooooo good while it’s roasting.
Warning, this recipe has a scent that makes you feel like you are starving and can’t wait to eat. It’s great for company because when they walk in the house, they want to die it smells so good.
Oh geez, now I can smell the scent from work UW!
I’m telling you, this aroma is incredible!
I made the chicken last night, UW! OMG…. yum. The potatoes, oh my gosh. My picky eater, after he cleaned his plate, gasped when he heard there were sweet potatoes in there, he thought I had thrown in some carrots.
I sauteed chopped brussel sprouts in some olive oil and garlic and sprinkled with fresh parmesan to go with it. Yummmmmm…thank you for the recipe…..
Frugal household recipes for cleaning etc.
http://www.budget101.com/household1.htm
You are welcome GA. It’s one of my recipes that is ALWAYS a hit. Glad you loved it too.
I made this and it is even better than Olive Garden.
My fav soup..
Olive Garden® Zuppa Toscana
Makes: 6-8 servings
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
I make a rue and thicken the soup slightly add butter and flour together mix till it is blended then add to soup and whisk till it thickens.
Add kale just before serving. Delicious!
Please tell me this means Michelle is going to help feed us all:
http://news.yahoo.com/s/ap/20090320/ap_on_go_pr_wh/white_house_garden
I am usually just a lurker here at Uppity. I visit daily and enjoy this blog very much. Was wondering if you had seen this:
How to Grow the Tomato and
115 Ways to Prepare it for the Table
By: GEORGE W. CARVER, M. S.
http://plantanswers.tamu.edu/recipes/carvertomato.html
Hey good stuff CNAK! Glad you posted. The rule here is once you post, you have to keep commenting or else we come get you with a hook
LOL Uppity!
Just one more that I thought people might find interesting is Apple Journal:
http://www.applejournal.com/ofr.htm
Hopefully, things like tomatoes and apples do not become cost prohibitive.
Fastest Tostada in the West (4 servings, 2 tostadas each)
Ingredients:
8- 6″ corn tortillas
1- 16oz can refried beans
1- 4 oz can sliced mushrooms
1 jar green or red salsa
8 -1 oz slices cheese, or 8 oz shredded cheese
Optional toppings:
shredded lettuce
chopped fresh tomatoes
sliced black olives
sour cream
guacamole
1 corn chip to garnish
Preparation:
1. Lightly toast tortillas (do not omit this step, or you’ll have mush)
2. In large bowl, mix together remaining ingredients, except cheese, using enough salsa to moisten (2-4 ozs)
3. Place two tortillas on each dinner plate. Spoon one-eighth of bean mixture. onto each tortilla. Top each with a one-ounch slice cheese, or 1 oz shreeeded cheese.
4. Microwave each serving for 90 seconds, until cheese is melted. If you do not like crisp edges on the tortillas, use water on pastry brush or finger to moisten edges before microwaving.
Note: cover plate before microwaving, as the beans tend to splash.
Add one or more optional toppings: festive, delicious, filling.
Makes a great roll-up finger food
Bread Recipes…As Easy As 1-2-3
http://www.megaheart.com/pdf/breadman_op_manual_TR2500BC.pdf
I make bread every week, Just. It’s easy and it tastes better than those five dollar loaves of crap they sell.
I went to a trendy Biafran restaurant once. They locked us in a room for three days without food.
LOL UW I just saw that…
Yes homemade bread is wonderful~~ and yes $5 loaves is way over the top and its like candy floss…
Adlai Stevenson’s deep dish cherry pie recipe
Make a soft dough by sifting together:
1 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 cup shortening
Moisten with 1/2 cup of milk, or more if needed.
Wash and pit one quart of cherries or enough to fill the baking dish
Mix into cherries:
1 and 1/4 cups sugar
2 and 1/2 tablespoons flour
1/4 tsp salt
(personally I’d add a splash of Amaretto at this point but Adlai didn’t)
Mix this all together in the baking dish and then drop dough over it by the spoonful. Bake in 350 degree oven until the juice bubbles and the crust becomes golden brown.
So this doesn’t so much sound like a pie more like a cherry crisp or something, so maybe sprinkle with a little brown sugar before baking.
Anyway shared as promised the Adlai Stevenson recipe from the old cookbook. Next I have Hubert Humphrey beef soup, those two are about the most famous people in the cookbook. Several Governors of various states, but I don’t recognize any of their names, also some Senators and the Speaker of the House, but I can’t make out his name.
Hubert Humphrey beef soup
1 and 1/2 pounds stew beef or pieces of chuck
1 soup bone
Cover with cold water in heavy 3 quart sauce pan. Add salt, pepper and two bay leaves and heat to bubbly stage. Then turn the heat very low and add the following:
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped cabbage
4 or 5 medium carrots, sliced
pinch of oregano
Simmer for at least 2 and 1/2 hours or until meat is very tender. Remove bone and bay leaves and cut pieces of meat into bite sizes then add:
1 #2 can of tomatoes preferably Italian style tomatoes (not sure what #2 means)
1 tablespoon worcestershire sauce
1 beef bouillon cube
Simmer again for 1/2 an hour or longer until you are ready to eat.
This soup or stew is almost a full meal in itself. It is very thick and full of good vitamins and energy. Generally, a good fruit salad, saltines, coffee and dessert is all one needs for a wonderful supper.
Sincerely,
Hubert H. Humphrey
US Senate
SOCAL, per your request, here’s that pot roast.
1 4-5 lb boneless chuck roast (or bottom round if you prefer that style)
1 lb white potatoes, quartered
1 large chopped Onion, vidalia if in season
3 cut up celery ribs
2-4 garlic cloves chopped fine, depends on how much gralic you like
2 tbl tomato paste
3 tbl butter, room temp
3 tbl flour
3-4 tbl olive oil
3 cups beef broth, preferably low salt
1 cup full bodied red wine, (red zinf, chianti, pinot noir etc)
a couple of sprigs of thyme or you can use dry
2 bay leaves
Salt/pepper
preheat oven 325. This is going to roast slowly.
Salt and pepper the meat. Heat half the olive oil in a pot that can transfer to oven. Brown the meat on all sides and then set the meat aside.
Heat the rest of the olive oil, toss in onion, carrots, celery and cook about five minutes.. Add garlic for about 30 secs to a minute, do NOT BURN IT. It will RUIN the roast.
Add the wine and tomato paste and reduce by half.
Now you can put the meat back into the pot and add the beef broth. Add thyme and bay leaves and Boil.
Cover the whole thing. If this isn’t a lidded pot, use tin foil. Bake for two hours. I like to turn it over after an hour. Then add the potatoes and bake for another half our to 45 min to cook the potatoes.
Remove the meat and veggies and keep them warm.
Skim the gravy.
Blend the flour and the butter into a paste, add a little of the pot liquid to the mixture, and use a whisk to add it to the pot. Simmer and stir constantlyuntil the gravy thickens. Check for salt and pepper.
Slice the meat and use that wine gravy over the top, of course. You’ll have extra for whomever wants more. And they will want more.
OK this is a true poverty recipe
Goober Soup
1 tsp. minced onion
1 tablespoons butter
5 tablespoons peanut butter
2 tablespoons flour
2 cups chicken stock
1 cup scalded milk
1/2 cup heavy cream
salt and pepper
In a double boiler cook one tsp. minced onion, butter and peanut butter. Slowly add flour and stir in chicken stock until blended. If mixture becomes lumpy, beat with an egg beater. Add scalded milk and simmer 30 minutes. Season to taste with salt and pepper. Remove from heat and add heavy cream. Sprinkle crushed goobers (peanuts) or chives on each portion, if desired. Serves 6.
Ralph J. Blank, Jr.
Florida House of Representatives (1958)
Dang that pie looks gooooooooood.
That beef soup looks good! Reminds me of the depression ox tail soup. Next cool day I will try that.
Ox tail soup, I haven’t made that in years. I used to work in a meat market in my younger days, actually learned to cut meat…..despite….gasp being a chick!
Anyway we used to cook at work and man some of those old meat cutters could take the toughest cut of meat and make it melt in your mouth. I learned how to make oxtail soup from them, but gosh I haven’t made it in 20 years or more. They could do all sorts of things with short ribs too.
By special request I have changed my name to Somebody!
OK here is a recipe I found in the old political cookbook by non other than US Senator John F. Kennedy. It’s on his letterhead complete with signature.
JFK Waffles
1/2 cup butter
1 tablespoon sugar
2 egg yolks
7/8 cup milk, or one cup buttermilk
1 cup and one tablespoon of sifted cake flour
1 pinch salt
2 stiffly beaten egg whites
4 teaspoons baking powder
Cream butter and sugar, add egg yolks, beat. Add flour and milk alternately. This may be done at any time. When ready to bake fold in egg whites, and add baking powder.
Mixture should be thick and fluffy.
Bake and serve with hot maple syrup and melted butter.
Sincerely Yours,
John F. Kennedy
Hmmm JFK must not have had a waffle iron in 1959???
YES!!!!
Here is an odd fried chicken recipe from Sam Rayburn former Speaker of the House. Odd because it’s fried and then baked in buttermilk.
Buttermilk-Fried Chicken
Soak one large cut up fryer for half an hour in 1 and 1/2 cups of good rich buttermilk. Remove at the end of soaking period but do not dry. Roll pieces in flour, salt, pepper and a tablespoon of minced parsley. Brown pieces in chicken fat or hot oil and butter until golden. Pour remaining buttermilk in baking dish and add browned chicken. Bake uncovered in 250 degree oven until tender, or about 1 and 1/2 to 2 hours.
Wonderful with biscuits made with a cupful of strong chicken broth lightly thickened with cornstarch, and any good baking powder dough.
Here is my favorite summer vinaigrette. It’s from Cafe Max in Bellingham, WA (actually I don’t know if that place is still there or not, but I’ve been making this dressing for almost 25 years now):
CAFE MAX’S TANGERINE VINAIGRETTE
1/2 cup fresh tangerine juice
3 Tbsp olive oil
2 Tbsp honey
1 Tbsp red wine vinegar
Juice of 1/2 lime
2 tsp dried tarragon
1 Tbsp chopped fresh basil (or 1 tsp dried)
1 Tbsp snipped fresh chives (or 2 tsp dried)
Salt & Pepper to taste
In food processor or blender with the middle plastic top taken out:
Pour in tangerine juice and on low/med speed, slowly drizzle in olive oil in slow steady stream. Blend in honey, vinegar, lime juice. Add herbs & salt & pepper last for a short twirl.
If you blend the herbs too much, the dressing looks green, but still tastes delicious. Seriously, it tastes so good, you could drink it. I use this on the kind of salads with the baby greens, romaine, crumbled cheese (gorgonzola is great), nuts & fruit (any kind: almonds, pecans, macadamias, oranges, cranberries, apples, etc). My friends & family love it. I’m going to use this for a salad to go with Uppity’s Chicken Vesuvius, for my dinner party in a couple of weeks.
1 Tbsp: 35 cals.
Oh my goodness that looks sooooooooo good! What a find!
Southern Italians use oranges in their salads you know. Wonderful with balsamic.
You are right, this would go great with that recipe.
socalannie,
Your dressing would also mix well in one of those shakers from tupperware… Just as good and easier to use I blend pancake mix and the likes in mine… salad dressings etc.
I do not sell tupperware but have 3 of these you simply add all ingredients and shake saves getting out your blender & washing etc
http://order.tupperware.com/coe/app/tup_show_item.show_item_detail?fv_item_category_code=10004&fv_item_number=P10055804000
Next time we have friends round I will be making your dressing sounds wonderful…
CAFE MAX’S TANGERINE VINAIGRETTE
Great idea, Justme! (the shaker). Uppity, I have used balsamic in the recipe & it was great. I think any kind of vinegar would work, balsamic, white wine, whatever, but I copied it from the original. I substitute ingredients frequently.
Somebody, will try out a lot of the recipes you’ve posted this summer. The fried chix sounds good, buttermilk is a good idea; also, when I make fried chicken (which isn’t often, becuz obviously its more fattening) I add in a couple of tsp of OLD BAY seasoning to the flour mix. Gives it a great taste. You East Coasters should be familiar with Old Bay (I think its a Maryland thing), its also good in potato salad. Its in a bright yellow tin.
Oops. The last post was from me. I forgot to change my kid’s name from his post.
Yeah I figured that. heh.
Well i use really good white balsamic with oranges in a nice salad of field greens and frize’ and boy is it goooooooood. Clears the palate, which is why i think your recipe would be perfect with this chicken. Just perfect.
I have a similar fried chicken that I got from Alton Brown, his spice mixture is fabulous.
I had a southern person tell me to use self rising flour as a trick to southern chicken. And of course it ain’t good without the buttermilk.
Here’s Altons spice mix for the fried chick.
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Yeah I used old bay for crab cakes and for lobster pots. Never thought of it in potato salad though.
I tell you socal, your boys are gonna love my pot roast.
Mmm. White balsamic sounds great for my vinaigrette. The self-rising flour sounds interesting also.
I think it’s a southern thing. I also think KFC chicken uses self rising. you get that good crust.
Yes, they will (love the pot roast). They love pot roast & your recipe sounds much better than what I used last time (off Food Network website).
the pot roast is a knockout. trust me.
Sometimes I throw a couple of sliced shallots in with that PR.
Sliced shallots sound good. There are so many good recipes on this thread, I think I need to print the whole thing. I’m going to make a lot of these this summer.
Note for everyone. I tried the cherry pie recipe and it was quite soupy. The recipe doesn’t say any specific cherries so I used bing cherries that I found on sale. I mixed up everything for the filling and then started on the crust only to discover I was out of crisco. So the filling did sit for a bit while I finished dinner and we ate. Then I went to the store to get shortening, upon my return the filling had already become quite soupy. I don’t know if it became soupy due to the delay or not.
The taste was good, actually pretty sweet, but I think I would probably use the filling with a regular pie crust and probably use a different kind of cherry. I love Ranier cherries and I wonder if they might hold up better since they are firmer??? I personally didn’t care for having only crust on top, a fairly thick crust I might add….just color me traditional.
OK this is an inexpensive recipe that I’ve made many times;
Hot and Tangy Chicken with Rice
2 tablespoons butter
3 tablespoons wine vinegar
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
8 chicken thighs with skin
4 cups chopped cabbage (about a medium head)
2 cups cooked rice
1/2 teaspoon paprika (optional)
BIG NOTE**** This is the actual recipe I double the marinade part for extra flavor and I suggest you do the same*****
In small saucepan melt butter over medium heat. Add vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; stir sauce until well mixed. Place chicken in large shallow dish pour hot sauce over chicken turning to coat let stand 10 minutes. Place chicken skin side up on broiler pan reserving sauce, broil chicken at 450 degrees. Set rack 8 inches from heat, broil chicken 15 minutes, turn brush with sauce and broil an additional 15 minutes or until done. Remove chicken to warming tray.
Into large skillet which is also suitable to serve in, pour drippings from broiler pan, add reserved sauce and heat over medium-high temperature, add remaining salt and pepper and chopped cabbage; stir fry for 10-15 minutes or until cabbage is tender. Add rice to cabbage and cook approximately 5 minutes. Arrange warm chicken thighs on top of rice-cabbage mixture and sprinkle with paprika, if desired.
***I have found that you can get plenty of drippings after the initial 15 minutes so that the entire dish is ready when the chicken is done*****
I missed the comments up thread about fried chicken. As a southerner born and raised, yes self rising flour and buttermilk.
Here is another fairly inexpensive recipe….but you have to trust me on this the topping sounds bizarre but it’s REALLY good and it’s not for those with high HDL!
Mexican Crescent Pie
1 pound ground beef
1 tablespoon chili powder
salt per taste
2 cloves garlic, peeled and crushed (just pound they are removed)
1/4 cup sliced ripe olives
1/4 cup finely chopped onion or 1 tbls. minced
1 cup dairy sour cream
2/3 cup mayonnaise
1 can crescent dinner rolls
2 medium tomatoes, thinly sliced
1 small can chopped green chilies
1 and 1/2 cups shredded cheddar cheese, divided
Heat oven to 375 degrees
In skillet brown ground beef with chili powder, salt and garlic until crumbly and brown. Drain, remove garlic cloves. In small bowl combine olives, onion, sour cream and mayonnaise. Separate dough into 8 triangle. Place triangles in ungreased 9 or 10 inch pie pan, press over bottom and up the sides to form a crust. ****at this point I pre-bake the crust for about 5 minutes the recipe comes out better that way. It puffs but quickly settles back down or you can poke it with a fork****
To assemble pie, spoon meat over crust, top with tomato slices, slightly overlapping. Top with chilies and 1 cup of the cheese. Spread sour cream mixture over the top, then sprinkle with remaining half cup of cheese. Bake in 375 degree oven for 25 to 30 minutes, let cool for 5 minutes before serving. To reheat cover loosely with goil and heat in 375 oven for 12-15 minutes.
FIRM TOFU
OLIVE OIL
TAMARI
Make sure you buy a nice fresh clean tofu. Imported old SMELLY tofu has turned off a lot of people. In WI we can buy fresh tofu from a local manufacturer, Bountiful Bean in Milwaukee.
PRESS the tofu between two plates until the water is squeezed out and the tofu is dry – don’t crush it – gently press
Warm olive oil in fry pan
cut tofu into 5 vertical slices and then 4 or 5 horizontal slices – now you have many squares
throw them in sizzling olive oil
don’t fry them too fast or the tofu will get rubbery
then when they look like crisp chicken nuggets take them out of pan and sprinkle on tamari to taste(or garlic powder or whatever)
If you have some money go to your whole food store and buy in bulk bins what is called :Good tasting mini flake nutritional yeast” all the B vitamins and tastes so good – don’t use too much or you will get a GTMFNY burning feeling on your skin. Just sprinkle it on like the tamari.
And instead of tamari and yeast, you can go to your local Asian store and buy Mabo Tofu Sauce in the box. Just throw the fried tofu in the sauce.
Tofu is pure protein. Protein cannot be stored and must be replaced every day. Get your protein and you will not have food cravings. Eat tofu when you have cravings for stuff you know is not good for you.
Did you know that if you soak liver for four hours in milk before you cook it, the milk will remove all bitterness?
It almost doesn’t taste like liver after the soaking.
No I didn’t know that Creeper. But I LIKE liver.
Fresh tofu! what a concept. I’ll have to see what Whole Paycheck (Foods) sells. My vaca is coming up soon (2 weeks!) and maybe I’ll drive up there and get me some fresh tofu. Besides, I looove Milwaukee.
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Here’s that Pasta Salad recipe you asked for, UW ~
Cold Pasta-Spinach Salad
1 8oz pkg Pasta shells (or other delightful shapes)
1 (10 oz) pkg frozen chopped spinach, drained
2 Tbsp dried sweet basil
4 cloves garlic, finely minced
1/2 cup Parmesan cheese grated
2/3 cup olive oil
2 Tbsp red wine vinegar
3/4 tsp salt (or to taste)
1/2 tsp pepper
Cherry Tomatoes
Cook pasta according to pkg directions. Drain and refrigerate, covered until cool.
In a large serving bowl, combine spinach, basil, garlic, parmesan cheese, oil, vinegar, salt and pepper. Toss with chilled pasta. Cover and refrigerate at least two hours.
Garnish with cherry tomatoes.
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It is easy, inexpensive, and DELICIOUS !
I’m not a cook. but I read recipes well. This is one of the best recipes EVAH. I always double the ingredients because seconds and thirds are always in demand. I included this recipe – and the one for brownies-to-die-for in a recipe collection for my daughter in law’s wedding shower. She said that they are her favorites – and I know, ‘cuz my son said so.
Spinach. Interesting. I’m gonna have to try it. I think spirals would be a good pasta choice for this.
socal, I did try your dressing mix and it was a hit! I served with roast pork. I’ve already made it again, very refreshing and perfect with chicken or pork.
UW~
Spirals are an excellent pasta for this. Interestingly, when I made the salad with spirals, my kids (“adults”every one of ‘em) asked why I changed the recipe! I nearly had a revolution on my hands. lol
I know you like using a crock pot, but leaving the house all day with an electrical thingy on kind of scares me. (My building – the one I live in – I don’t own the entire building, just the condo unit – is 105 years old.) So after work, when I need to make something like pot roast or stew, I cook with a pressure cooker. It has saved me on more times than I can count. I’m gonna try some of the crock pot recipes in my PC and see how that works.
I stay away from pressure cookers. I witnessed one explode, I am SURE many crock recipes will work in a pressure cooker. My mother always made the best chicken soup in them too.
And LOL! over the spiral revolution. Hahahahaha.
Leslie –
You can get fresh Bountiful Bean organic firm tofu at Whole Foods in Milwaukee or Madison — you can call the factory in Milwaukee to find a delivery location nearest you; call Simple Soyman at 414-444-8638.
Ask when they deliver to the place you will get the tofu and get there the next day for the freshest — ask what day they place orders because if you want a case you have to tell the store before they place their order with Simple Soyman. Madison orders on Friday so I have to tell them on Thursday for the second Friday from that Thursday. I buy by the case and get a discount but I have to order a week in advance because the Simple Soymen only make the exact amount the store orders. I buy cases at Madison WF and order a week in advance , This hassle is worth it – big time.
BTW I said don’t fry the tofu too fast or the tofu will get rubbery because that is what the experts say but i like it fried fast and crisp
Thanks, GreenC.
I just returned from a concert with my son, his wife and her mother. All were interested when I shared the Milwaukee tofu link.
I’ll give them the phone number as well.
It’s zucchini time gang!
This is a traditional southern italian frittata and it must be made in a large cast iron skillet.
One good sized zucchini peeled and sliced thinly
One onion chopped
One large or two medium potatoes, peeled and cubed.
salt, pepper, garlic powder, fresh basil, fresh oregano. Yes you can use dry.
One dozen eggs, scrambled.
Put the cubed potatoes in the microwave till they are almost, but not quite cooked.
In olive oil, saute the onion and zucchini and pre cooked potatoes till the potatoes are lightly browned and zucchini is tender but not mush. Add salt pepper, and spices to taste. You should be able to SEE the basil if you use dry, so don’t be chinzy. Don’t overuse dry oregano though. It takes over. Go easy!
After the mixture is cooked, add the eggs to the pan and mix it all up. Let it all cook until you know the sides and bottom have set and are starting to brown.
Put the skillet in 375 oven and watch it till the top lightly browns. Check with a toothpick or metal tester to make sure the eggs have fully cooked and set.
Now the hard part. take the skillet out and get a person to help you. Place a strong platter over the skillet and flip it over to drop the frittata onto the plate. Cut it like a pie and make sure you have a nice crusty loaf of Italian bread ready. Oh, and some wine.
Yes you can substitute other things for zucchini but the REAL one is zucchini and it’s worth it. To me, nothing goes better in this frittata than zucchini.
This is also great left over in a sandwich with ketchup, no kidding.
Lakerwade, are ya with me Dude? Good. Because do I ever have a country ribs recipe for you! I know you can make this yourself and surprise your mom!
This recipe can be doubled, etc. It must be served with rice because the sauce is so damned good, rice is the only answer.
3 – 4 pounds of country pork ribs
2 Tb veggie oil
2 large red bell peppers, strips
2 onions, thinly and lovingly sliced.
1 28 oz can of crushed tomatoes
1/2 cup brown sugar
2 TB worchestershire sauce
2 TB cider vinegar
1/2 teas garlic powder
1/2 teas salt
1/2 teas of crushed red pepper
1 teas chile powder
Brown the ribs in the oil, drain off the fat, or don’t bother if you don’t want to. Heh. Remove the ribs and set aside. Toss peppers, onion and cook them down a bit.
While you are waiting for the peppers etc to cook, mix all the other ingredients except the tomatoes together. Then mix them in with the tomatoes. Mix well.
Throw the ribs back in with with the peppers and onions. Then put the tomato mixture in with the ribs and veggies. Cover it all with tin foil and put it in a 325 oven for 2.5 hours. baste the ribs with the sauce at the one hour mark and take the tin foil off during the last half hour.
YUM. No kidding.
So what to do with that huge zucchini staring at you? Try the Southern Italian way!
This is a traditional southern Italian frittata and it must be made in a large cast iron skillet.
One zucchini peeled and sliced thinly
One onion chopped
Two medium potatoes, peeled and cubed.
salt, pepper, garlic powder, fresh basil, freshoregano.
One dozen eggs, scrambled.
Put the cubed potatoes in the microwave till they are almost, but not quite cooked.
In olive oil, saute the onion and zucchinie and pre cooked potatoes till the potatoes are lightly browned and the zucchini is tender but not mush. Add salt pepper, and spices to taste. You should be able to SEE the basil and oregano, so don’t be chinzy, you mayonnaise face!
After the mixture is cooked, add the eggs to the pan and mix it all up. Let it all cook until you know the sides and bottom have set and are starting to brown. A pointed pie-type utensil helps for a bit of lifting to check things out.
Put the skillet in 375 oven and watch itt till the top lightly browns and the omelet is set. Test the center, you don’t want runny omelet!. Some people use the broiler for this but that always makes me nervous.
Now the hard part. take the skillet out, separate the frittata at the sides of the pain, and get a person to help you for what comes next. Place a platter over the skillet and flip it over to drop the frittata onto the plate. Cut it like a pie and make sure you have a nice crusty loaf of Italian bread ready. Oh, and some wine.
Incidentally, this is great left over, slightly heated, in a sanwich with ketchup.
Yes you can substitute other things for zucchini but the REAL one is zucchini and it’s worth it. To me, nothing goes better in this frittata than zucchini.
You can substute canola oil for the olive oil if you want. This omelet is so good nobody will notice. I use a mix of the two, although my grandmother would reach down from the sky and smack me if she knew this.
Cook a whole turkey and divide it up, freeze most of it. Will last a very long time. Make a soup with the carcass.
Make bisquits to go with your meals. Cheap and you avoid buying bread.
Meatloaf – stretch it with oatmeal, crackers or bread stuffing. Lots of chopped vegetables, at least one egg to hold it all together. Cook in a bread pan. Will last for days.
Mix powdered milk with regular milk to make palatable and fool the kids.
If you crumble tofu into your spaghetti sauce it looks like cheese and provide much protein, also fools the kids.
Make quiche which you can also put tofu into and once again fool the kids. Put in veges, cheese, a little yogurt, can add small amount of tasty meats for flavor like bacon. Can use frozen pie shells.
Most town have cheapo grocery stores if you search, such as dented can stores. Check dented cans to make certain top of can is still convex with no rounding. Rounding to any degree of top indicates germs have gotten inside and are producing gases.
Spaghetti – I like mine with linguisa, a small luxury which can be stretched with lots of vegies and crumpled tofu – remember?
Chili good cheap meal, beans, lots of vegies, tomotoes and chili.
Almost all dishes take onions ( the more the better – very cheap), garlic, pepper, celery, zuchini, tomoatoes, small amount of mushrooms to remember when….
Make pies with whatever is in season or on the backyard tree. Can use frozen pie shells.
Pancakes with whatever fruit is in season cooked inside or bananas. Can also make a compote by boiling whatever fruit is in season until it is a yummy thick mass to be ladled onto pancakes or French toast.
French toast can make you forget you are broke.
Eggs can make many dishes and are good for pretty much everyone.
Make your own smoothies with lots of yogurt and fruit. Can add fiber if all this poor eating is affecting your digestion. Flax seeds will work – I put them in the blender first to break them to dust. You can buy large bulk containers of yogurt – which also helps digestion.
Remember hot cereals? You can eat them at any meal. Add powdered milk to the water and a drop of almond extract or vanilla, with a shake of cinnamon.
Go to the health store or other store that sells bulk foods. You can get MANY foods in bulk much cheaper. You can buy small amounts at the cheap bulk prices.
Cook a chicken and be happy. Make a soup out of the carcass. Whole thing will last for days.
For dessert put peanut butter on sour dough bread with honey, cover with slices of banana, then sprinkle with granola, lay another slice of sour dough bread on top. Hippie dessert
Make breads – regular, banana bread, zuchini bread (delicious)
Oh cripes. Now I want French Toast.
Like polenta? Here;s a recipe for an authentic Tuscan dish. Easy to make, and cheap cheap cheap
http://lavecchiacredenza.wordpress.com/2009/10/07/sagre-di-ottobre/#more-1046
Anthony I wish polenta had a different name. It does in some parts of the US they call it Mush but that’s not much better. It’s good sliced and grilled.
DE- It was actually a hunters’ dish and peasant fare from the Northern provinces. It is prepared the same way as “Mush”. Excellent taste, though, if I say so myself.
Every time I hear Pawlenty’s name I think of polenta. I have a hard time taking a guy seriously when he’s named after italian cornmeal.
“Every time I hear Pawlenty’s name I think of polenta.”
I’ll never be able to eat it again……
Try my “Better Days” Soup Recipe (if you’re tired of or allergic to Stone Soup):
http://www.miscellani.org/blog/2009/10/better-days-soup/
It’s part of my pre-Halloween post about the scary economic reality of Americans being jobless, hungry, and homeless, while political tricksters, banksters, and insurance fraudsters treat themselves to our money, in a government no longer recognizable as ours.
Cous-cous! Hot with butter or gravy. Cold as a salad…makes a heckuva good tabouli. There’s literally no cooking involved. Just boil water, stir the cous-cous in and you’re done. Add anything you want, from onions to raisins.
My stepdaughter saves all her ham bones for me. I soak a pound of beans overnight, then throw them into the crock pot in the morning along with the ham bone, some chopped onion/celery/carrot, a quart of chicken stock and a bay leaf. When the beans are tender add a can of stewed tomatoes that you whirled around in the blender. Don’t do this till the beans are done. If you do, they’ll never cook…something about the acid in the tomatoes. If you like your bean soup thick, puree a couple of cups of the soup in the blender and return to the pot.
No ham bone? No problem. Use a pound of bacon, partially cooked instead.