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kappydell

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About kappydell

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  • Birthday 01/31/1954

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    just moved to georgia from wisconsin
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    self reliance; lo-tech living; cooking, crafts, anything to do with food!!, camping, livestock, garden & orchard, hunting, fishing, trapping, camping, etc.

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  1. The garden (summer version) is winding down, except for the heat loving stuff....peppers, and okra mostly. I chop & freeze the green peppers for use in omelets. Okra dehydrates easily (though it is a little slimy when you put it on the fruit leather sheets....it dries up). They also rehydrated nicely and taste very good. I blanch them 2 minutes, then dry at 125 until brittle. Oddly, the yard long beans I planted taste more to our liking when they are older & longer. They seem to soften up when cooked better, so I am dehydrating some of them as they are ready, too. The sweet yellow long peppers I have had good luck dehydrating as well. They require blanching to keep good color..without they turn brown. I think I'll pickle some, too.
  2. I just found this post....late as usual. When crock pots were a little more common (back in the 1980s, now I show my age) I had several. I also collected recipes. There were several magazine format recipe collections (still see those occasionally but not as basic) that also gave directions for modifying "regular" recipes for crock pot cooking. Basically you need to (1) reduce the liquid in the recipe about 30% to compensate for no evaporation like you would have with stovetop or oven cookery; (2) avoid putting frozen food in the crock pot (make sure meats etc are thawed) because it does not get hot enough to thaw them safely; (3) cook vegetables like carrots or potatoes longer (for some reason they cook more slowly than meat in a crock pot) so give them an extra hour or two before putting in meat; and (4) avoid cooking rice or pasta in the slow cooker (it turns to mush), also do not cook with milk (scorches, curdles, & tastes off) for scalloped dishes. Substitute water-thinned cream soups, they hold up texture wise. I just cook them separately and add them just before serving, heating everything through on stovetop. There is a series of slow-cooker cookbooks that are excellent, named "Fix-it-and-Forget-It". They are extremely good, creative, contemporary, and best of all they have been around a couple years so the library may well have several. From those I have learned new tricks, like using a crock pot to roast beef or chicken (no liquid, just rub with fat, set it inside with slices of potato or carrot insulating the meat away from the sides of the crock interior, then roast away!)...Baking potatoes in the crockpot (again, no liquid) for a "baked potato bar" dinner...using small ceramic ramekins to bake in the crock pot...making apple butter in the crock pot...and rehydrating dried foods in a crock pot works wonderfully! I love them, even if I only use them for beans, making bone soup/stock, or mulling cider. I have a large and a small one and use the small one often so I can wake up to a hot breakfast (yes, breakfast soup) since I am the cook it makes me feel coddled!
  3. Jeepers the pickles yoo bought were older. If they sit more than 24 hrs they get bitter when pickled. So they probably picked them a day or two before. I have trouble when I buy cukes, so I don;t pickle unless I personally just picked them the same day.
  4. Shake & Bake Boneless Chicken Thighs with oven roasted take-out potato wedges. I use home made shake & bake and after the chicken is nicely crumby, I use more to make the potatoes. Home Made Shake & Bake (makes 3 cups) for Chicken, Chops, ....and now, potato wedges! 3 cups dry breadcrumbs (home made or panko, whatever you have..cracker crumbs work too but omit salt) 1 TB salt (I use 50-50 mix of salt & no-salt) 1 TB Paprika (gives the baked products a nice color) 2 tsp sugar (aids in browning) 1 tsp onion powder (you can add any other herbs you like, my DH liked garlic powder) 1 tsp pepper 4 TB veg oil Combine crumbs & seasonings. Mix well, then stir in oil using a fork until all trace of oil disappears due to crumbs absorbing it. Use around 3/4 cup per chicken; or 3 TB per chop. Rinse meat in cold water, drip dry-ish then shake in crumbs and place on ungreased baking sheet (I line with no-stick foil). Bake chicken at 400 degrees, 20 min if boneless, 45 min if it has bones. For chops, bake at 425 for 15-20 min. Variations: substitute chicken bouillon powder for the salt for a flavor boost (even the ramen bouillon powder is tasty but does contain MSG so use wisely). The original recipe called for MSG, if you want to add it, use 1/4 tsp and reduce salt by 1/4 tsp . Taco flavoring goes well with this, too. (Taco Chicken!) For potato wedges: Cut one potato (usually) into 6-8 wedges longitudinally. Rinse then pat dry. Toss with a little oil, melted margarine or melted butter, just enough to coat. Shake in a bag with some crumbs until coated, then lay on baking sheet alongside chicken or chops and bake. They take about the same amount of time. Your family will love the take-out touch, and your doctor will love the no-frying! That was dinner tonight along with an apple crisp baked at the same time. Might as well use all the oven space, as long as I have it on.....
  5. We are ecstatic at our house tonight. We have our AC back!! A condenser coil went out in the AC and that is why it died. Warranty will pay for the part but the service call is on us. It is worth it....outside it is 92 degrees & humid, inside it is 75 degrees and NOT humid.
  6. home cooked beans are worth the extra time....so much better than from cans, that I don.t even bother to "dress the up" many times. Just cooked up some "speckled butter peas: I found in a local grocery....Mmmm they were good.
  7. Yep, it is exactly that which makes old baking powder so untrustworthy. I have collected recipes using sour milk and soda since I started back for Y2K.
  8. Whether Cream of Tartar Goes Bad As long as you keep your cream of tartar in an air-tight container, away from heat sources, it should keep indefinitely. So, don't sweat it if the container in your pantry is so old you don't even remember when you bought it. Just dust it off, and put it back into service. I kinda figured that....soda will also keep for years.....so if you have cream of tartar & baking soda, I guess you can make your own fresh baking powder ('cause it does lose potency...believe me, I KNOW.....) So as Grandpappy's Cookbook for Hard Times tells me..... Baking Powder (from McCormick's Cream of Tartar Label) 1/2 tsp. Cream of Tartar 1/4 tsp. Baking Soda 1/4 tsp. Cornstarch Blend and measure as normal. (Note: If you don't have Cornstarch then increase the Baking Soda to 1/3 tsp.)
  9. it sounds like one serious hasal congestion clearer, too, LOL. I used to eat packets of Taco Bel fire sauce straight when I had a sinus headache! Worked every time.
  10. Its hot today here, still 94 at 5:45 PM. One of the indoor cats had babies, 5 of them, so she is in the only cool room in the house, M's master suite (it has its own AC) and everybody is doing fine. This kitty makes no fuss, just lays down and has babies, not even a meow. It surprised me, she is a tiny thing. Elsewhere in the house our AC is still out, we are limping by with 2 portable ACs, several box fans, and when the sun goes down and the temperature drops, we air out the whole house with cool night air (75 degrees is actually rather cold after 90 plus degrees all day, LOL). When I get up I shut the windows & drop the shades, and it stays pretty cool until around 3 PM. So we only really limp for a couple hours. I can hardly wait to get the AC fixed. Growing up without air conditioning taught both of us old farts a few things about coping, LOL, but it will still be nice to have it back on...fewer jobs on the daily list. M went to her doc and was told that her meds affected her ability to handle hot weather. She was getting really exhausted after only 1 hour of physical work, and she always had much more tolerance to heat. But....doc told her 1 hour physical work, then rest in a cool spot. Plus she sunburns quicker. So I keep a close eye on her, since I have always been a sun-shunner, and remind her to cover up BEFORE she gets red, lest she get a bad burn. I had a 2nd degree sunburn once, that was enough to convince me that bright stuff can be nasty! We went to the lake today, Jack went swimming. He is now plopped beside my chair, napping away. Pizzas tonight for dinner, they are fast. The turkey thighs I took from the freezer are not thawed, so they will wait for tomorrow. Got a few more of the yellow peppers, okra and green peppers blanched and into the dehydrator this AM. Apples tomorrow, will try using lemon juice on them (2nd test of anti-bowning dips). So we are moving right along if only in a desultory manner (always wanted to use that word....it fits exactly! But would there be such a word as "desultoriously"? If so I cant find it in my thesaurus, LOL)
  11. Dent corn, that is field corn meant for animals, is cheapest to store. Flint corn is what the American Heritage Cookbook says was the traditional corn meal corn. If grinding with a stone grinder it can glaze the stone, so switch to a metal grinding burr or run some wheat through immediately afterward to clean the stone burr. Grind in small amounts or keep refrigerated as it goes rancid quickly. One cup cornmeal yields 4 cups cooked. Ground corn is slow to absorb liquids, so old timey recipes called for precooking the corn (as mush) or long hard beating of the batter. Sour milk and soda used for leavening give the finished product a more tender crumb than sweet milk and baking powder. Here are some of my collected rock-bottom, el-cheapo old timey dried corn recipes. These use little or no added flour. I collected them with the idea of utilizing stored whole corn kernels which do store long term, but go bad quickly once ground. Lets start with the simplest recipes and work up. CORNMEAL MUSH (Basic Breakfast) 3 cups water 1 c cornmeal 1 1/2 tsp salt 1 c cold water 3 more cups water Mix meal and the 1 cup cold water (cold water avoids lumps). Bring remaining 3 cups water and the salt to a boil. Gradually mix meal mixture into boiling water, stirring constantly. Boil until thickened stirring constantly. Then cover, lower heat to a mere simmer and cook 10 min longer. With the leftover mush (if any) make: DOUBLE BOILER CORN MEAL MUSH 4 c boiling water 1 c corn meal 1 tsp salt Boil water; add corn meal & salt while stirring. Mix well. Boil 10 min, stirring constantly. Transfer to a double boiler, steam over boiling water 30 min. FRIED MUSH CAKES Pour leftover, cooked mush while still warm into a shallow pan so it is about 1/4 to 1/2 inch thick. Chill in refrigerator, or in cool place. When firm, roll in flour, season to taste, and fry in hot fat (bacon grease butter or margarine). Serve with syrup like little pancakes. BROWNED CORNMEAL MUSH RECIPE 3 c hot cornmeal mush 1 egg Mazola Karo Fine dry bread crumbs Pour the mush, while hot, in a small, deep pan first rinsed with cold water. When cold, turn out, slice crosswise, then in halves. Dip each piece in fine dry crumbs, then in the egg slightly beaten with one fourth cup cold water, then in crumbs again. In the meantime, heat enough Mazola in a deep fat frying kettle to half fill it. Put the slices in a frying basket and fry until golden brown in the Mazola which should be hot enough to brown a bit of bread in forty counts, 375 degrees F. by the frying thermometer. Drain on crumpled paper and serve as a vegetable, or as a breakfast or luncheon dish with Karo. SAUSAGES WITH CORNMEAL 3 1/2 cups cornmeal 4 garlic sausages 8 cups water salt Boil the water with the salt. Pour the water over the cornmeal. Add sausages. Bring slowly to a boil and cook slowly for about 40 minutes. Then serve. CORNMEAL MUSH AND POLENTA 1 c cornmeal 3 1/4 c water 1/2 tsp salt Boil 2.25 cups water in heavy saucepan. In a separate bowl, mix the cornmeal, salt, and 1 cup cold water. Gradually add the cornmeal mixture to the boiling water, stirring well. Reduce heat, cover, and let simmer for 10-minutes, stirring occasionally to prevent scorching. (Or prepare in double boiler to prevent scorching.) Cornmeal Mush Option: Continue simmering for an additional 20-minutes, stirring occasionally (or 30-minutes total simmering time). Serve hot with butter, or honey, or milk, or sugar, if available. Polenta Bake Option: Pour hot cornmeal mixture into a greased 9-inch pie pan or cake pan and spread evenly. Bake at 450°F for 20-minutes. Allow to cool. Cut into wedges and serve with any type of sauce (pizza, spaghetti, taco, etc.), or cheese, or butter, or honey. Polenta Fry Option: Pour hot cornmeal mixture into a bread loaf pan. Allow to cool. Chill in the refrigerator until firm. Remove from the bread pan and cut into half-inch thick slices. Fry each slice in melted butter for 5-minutes on first side, flip, and fry 5-minutes of other side, or until brown and crisp. Serve with butter, honey, or milk, if available. SOUTHERN SPOON BREAD 1-1/2 cups water 1 tablespoon dairy-free margarine 1 cup cornmeal 1/2 teaspoon salt 1 teaspoon baking powder 1 cup milk of your choice 3 eggs Preheat the oven to 375°. Coat a 2-quart casserole or an 8-inch square pan with no-stick spray. Or you can coat the pan with solid vegetable shortening. Set the pan aside. Bring the water and margarine to a boil on the stove in a 1-quart saucepan. While this is heating, combine the cornmeal, salt and baking powder in a large bowl. Pour the boiling water into the cornmeal mixture. Stir it up quickly with a whisk to prevent lumps. The cornmeal will swell up and absorb the water. Slowly add the milk to the hot cornmeal. If you add it too fast it will wind up lumpy, which is not real bad, but it’s better if you try to keep it smooth. So slowly stir in the milk, a little at a time. When all the milk is added, break the eggs into the bowl too. You don’t add the eggs before the milk because the hot cornmeal will cook them. Trust me, this is sort of an icky thing and difficult to rescue. The time it happened to me, I had to toss out the whole mess for the dogs. The milk cools down the cornmeal, making it the perfect temperature for adding eggs. After adding the eggs, beat the batter vigorously, or until the eggs are well incorporated. Then turn the batter into the prepared pan. Bake the bread at 375° for about 45 minutes. The top will be nicely browned and the mixture will jiggle a little bit when you shake the pan. Take it out of the oven and serve it hot. This bread got its name from the way it’s served. Simply spoon it from the pan onto your plate. Some very popular restaurants in the South have become famous for their spoon bread. It’s traditional to serve it on Easter Sunday with a roasted ham or leg of lamb. It’s also nice with a large pot of baked beans or a roasted chicken. In a pinch I have prepared it with 2 eggs and it still turns out okay. I have also used 1 whole egg and 1/3-cup egg substitute with good results. Assuming 8 servings; prepared with 3 whole eggs & 1/2-teaspoon salt Per Serving: 101 Calories; 3g Fat (24.5% calories from fat); 5g Protein; 14g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 225mg Sodium. (info compiled using soy milk not cow’s milk) Exchanges: 1 Grain(Starch); 1/2 Lean Meat. Light Version 8 servings; prepared with 1 whole egg and 1/3-cup egg whites or egg substitute & 1/4 teaspoon salt Per Serving: 87 Calories; 1g Fat (15.6% calories from fat); 4g Protein; 14g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 155mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat. INDIAN CORNMEAL PUFF RECIPE 3 1/2 TB cornmeal 3 TB sugar 1/2 tsp nutmeg 3 eggs, beaten 2 c milk Boil milk; when boiling, sprinkle in cornmeal. Add sugar & nutmeg. Cook, stirring constantly for about 2 min. Gradually stir in the beaten eggs, stirring constantly. Pour into pudding dish, set into a pan of water. Bake in mod. oven about 30 min. HOECAKES (bake or fry as resources permit) 2 c cornmeal 1 tsp salt 2 c boiling water Pour water over meal and salt and stir until cornmeal swells up and absorbs the water. Let cool until you can handle it. Shape into cakes1/2 inch thick and 3 inches across. Bake on griddle or fry in bacon grease. Serve hot and crisp with margarine and syrup or molasses or honey. (If you try the hoe thing, bake or clean hoe before a fire until half done, then flip them like pancakes to finish up. A little primitive, but it works well.) PIONEER HOE CAKES 1 c cornmeal 1/2 tsp salt hot water 2 TB flour 1/4 tsp baking powder oil Combine the salt, flour, and cornmeal in a bowl. Add enough hot water to make a batter. Pour a little oil on the griddle. When it sizzles, add half the batter. Allow the cake to brown on one side. then flip to the other side (first add a little more oil to the griddle). An easy way to flip the cake is to put a plate on top of it, then lift the griddle and turn it upside down, holding the plate with the other hand. Slide the hoe cake, uncooked side down, back onto the re-oiled griddle. When done, repeat with the other half of the batter. CORN PONE 1 c cornmeal 1/2 tsp salt 3/4 c hot water 1 TB sugar if available Mix everything and stir hard. Press into cakes about 1/2 inch thick. Bake in Dutch oven 30 minutes. Or pan fry about 5 minutes on each side using a little hot fat or oil. SQUISHED CORNMEAL CHIPS 30 chips, 15 calories per chip ½ cup water 1 ½ tablespoons margarine ¼ to ½ teaspoon chili powder 1/8 to ¼ teaspoon garlic 1/8 teaspoon salt powder 2/3 cup yellow cornmeal Preheat oven to 375 (moderate oven). Lightly grease a baking sheet. Heat water, margarine, and seasonings to boiling. Remove from heat. Stir in cornmeal and mix well. Divide dough into 30 portions, using about 1 teaspoon dough each. Roll into a ball about ¾ inch in diameter. Place balls on baking sheet, about 3 inches apart. Cover with wax paper and press with bottom of a glass until very thin, about 2 ½ inches in diameter. Bake until lightly browned and crisp, about 15 minutes. Cool on rack, store in airtight container. NO FLOUR CORNBREAD 2 c cornmeal 2 c sour milk or buttermilk 1 tsp salt 1 egg 3/4 tsp soda 1 TB oil Sift meal and salt. Dissolve soda in buttermilk or sour milk. Beat in egg. Combine both mixtures, mix well. Pour into a greased skillet, bake at 350 for about 35 min. CORNMEAL SOUP (an idea learned from the Native Americans) 1 qt boiling broth 1/4 c cornmeal 1/2 c cold water leftovers:meat, vegetables, or combination Mix meal and cold water. Stirring constantly, add hot broth and other cut up ingredients, stirring until thick (cheese is also excellent in this). CORNMEAL PASTA (Suggested for a pasta machine to save work, but can be rolled by hand) 3/4 c fine cornmeal 1 egg 3/4 c bread flour 1 egg white 1 TB oil This is one of my few flour containing recipes, but is so unusual....! Combine, knead into a dough like‘regular’ pasta. CORNMEAL DUMPLINGS 1 tsp salt 1/4 tsp nutmeg 1 c cornmeal 1 tsp parsley 1 1/3 c boiling water 2 eggs, beaten 1 tsp minced onion flour to dredge Mix meal & salt. Pour in boiling water and stir constantly to a smooth and thick mush. Let cool. Add all other ingredients except flour, mix well. Form into desired dumplings, roll in flour and drop into any simmering stew and cover tightly. Steam 10-15 min. Great with chili! CORNMEAL COOKIES (yup, they are good, too –though they do use some flour so I use for special occasions only. I made my batch with half chicken fat and half cheap margarine. Ate the whole batch with coffee, too. ) 3/4 c fat (oleo, butter, or chicken) 1/2 c cornmeal 3/4 c sugar 1 tsp baking powder 1/4 tsp salt 1 egg 1 c raisins, opt 1 1/2 c flour 1 tsp vanilla Cream fat and sugar. Add egg, beat well. Add remaining ingredients, mix well. Drop by tsp. on greased cookie sheet. Bake 15 min at 350. For chocolate add 1/4 c cocoa and 1/4 c milk. This came off a cornmeal commodities bag, and it made deliciously rich cookies. INDIAN PUDDING 1 qt milk 1/3 c cornmeal 1/2 c raisins 1/2 tsp cinnamon 1/2 c brn sugar 1/2 tsp salt 1/2 tsp ginger 1 egg Place milk in double boiler. Mix cornmeal and water, stirring to evenly moisten, and when milk is scalding hot, stir in cornmeal mixture. Stir constantly, cook 20 min. Pour into a pudding dish and stir in remaining ingredients except egg. Mix well, and let cool, then stir in egg. Bake in mod. oven (325-350) for 1 hour. Serve warm with hard sauce or other sauce. You may use cut up dates or prunes instead of raisins if that is what you have. ALL CORN TORTILLAS & TACO SHELLS (makes 7 six-inchers) 1 c cornmeal 1/2 – 3/4 c water Combine cornmeal, salt and 1/2 cup water to make a soft dough. Add a little more water if needed. Cover with soft cloth, let stand 30 min while meal absorbs water and softens. Shape into 7 two-inch balls. Press or roll into flat 6 inch circles. For tortillas, fry on hot griddle for about 1 min until edges start to curl. Flip over, fry another minute. For chips, deep fry about20 sec in hot oil, remove with spoon and drain on paper towels. Sprinkle with salt. For Taco shells, Heat 1/3 cup oil in a skillet to 360 degrees. Slip in raw tortilla, after 1 sec. time use a spatula to fold in half. Insert spatula in fold, press down and fry30-60 sec until golden. Turn over and fry the other side. CORNMEAL CHICKEN 12 c yellow cornmeal 1/2 tsp salt ¼ tsp pepper 4 boneless, skinless 2 TB veg. oil chicken breasts (1 lb) Mix cornmeal, salt, pepper. Coat breast halves with mixture. Heat oil in 10 inch skillet over med high heat until hot. Cook chicken in oil 15-20 min turning once, until juice is no longer pink from center of thickest part of chicken CORNMEAL CRISPY CHICKEN ` 4 boneless skinless chicken breasts 1 egg, beaten 3/4 c yellow cornmeal 1/2 tsp dry basil 1/4 tsp dry oregano salt & pepper to taste 1/4 c grated parmesan cheese 2TB lemon juice Rinse & drain chicken, pat dry. Place between 2 sheets waxed paper and pound to 1/3 inch thick. Pour beaten egg in shallow bowl. In shallow pan, combine basil, oregano, pepper, cornmeal, salt and cheese. Brush chicken with lemon juice, then dip in egg. Coat with cornmeal-cheese mixture. Let sit on rack for 20-30 min. Cook chicken in sprayed hot skillet, 4-7 min per side until thoroughly cooked, brown and crispy. NO EGG CORNMEAL PANCAKE RECIPE 1 1/2 cups cornmeal 1 1/2 cups boiling water 1/4 cup milk 1 tablespoon melted butter 1/4 cup sugar 1/2 teaspoon salt Mix sugar, salt and cornmeal. Add milk, boiling water and melted butter. Beat until thoroughly mixed. Cook on greased pancake griddle. (I found these a little tougher than the ones using egg, but passable if you are out of eggs.) HUSH PUPPIES 1 c cornmeal 1/2 c milk or water 1/2 tsp salt 1/2 tsp onion powder, flakes or onion salt 1 tsp baking powder Mix above and shape into 1 inch balls. Deep fry in oil until well browned. Or make into cakes and pan fry. CORN DOGS (these do use half flour) 1/2 c cornmeal 1/2 c flour 1 tsp baking powder 1/4 tsp salt 1 TB sugar 1 TB shortening 1/2 c milk 2 cans Vienna Sausage Combine the cornmeal, flour, baking powder, salt, and sugar and mix well. Add the shortening and the milk. Stir into a smooth batter. Dip Vienna Sausages into the batter and coat each sausage generously. Deep fry until golden brown. CORNMEAL DUMPLINGS 2 c corn meal 1/2 c self rising flour 3 green onions, chopped 1 tsp salt 1/2 tsp dry mustard 1 TB melted butter broth from cooked greens (pot likker) Combine dry ihngredients. Add enough hot liquid from greens to make a stiff dough. Moisten hands with water. Spoon dough into hands, form into your hands. Mold into a patty, lay in boiling water from greens. Be sure dumpling is submerged in liquid. Cover, cook on slow boil 10-12 min. (To MAKE Self-rising flour, add 3/4 tsp baking powder and 1/8 tsp salt to your half cup of flour. ) SELF RISING FLOUR, ONE CUP 1 cup (120g) Unbleached All-Purpose Flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Mix & use for baking when called for. I left out cornbread & corn muffin recipes because they are more easily found than these and also tend to use flour quite a bit. And i almost forgot: CORNMEAL GRAVY (also known as sawmill gravy) Has a different texture than flour gravy, but not bad...just different. 1/4 to 1/2 c bacon grease or other fat 1 c cornmeal (lard works here) 3 cups water, milk, or combination seasoning to taste Melt grease, let get very hot (pop-corn hot). Add meal, stir until it browns. Add liquid, cook and stir constantly until thickened.
  12. I lookin thru & consolidating scads of recipes I have collected. Would anyone like more cornmeal usiing recipes? I was amazed at what you can do with it besides cornbread... I posted them today, linked to a request for cornmeal recipes from a ways back.
  13. Wow! I just saw this question. I got them from various internet places, old timey cookbooks, and even old Euell Gibbons' cookbooks. I have a big collection of recipes, love the older, more from scratch ones the most. I used to tell my hubs.,,"the scratchier the recipe the better I like it"...
  14. Since "greens season" in the garden is approaching, I am dusting off recipes. (I am also trying to consolidate the all in one place, but that is another story! Here are some more recipes for greens/spinach/foraged greens/ whatever green leaves you have to eat! MISS MAGGIE'S WAY TO PERK UPCANNED GREENS (Easy Canned Greens) 1 teaspoon fat of your choice 1 small onion (or half a bigger one), sliced 15 oz can turnip greens or any other greens Dash low-sodium soy sauce Dash red pepper flakes Pinch black pepper First peel and slice the onion. Put the fat into a small saucepan. Turn the heat up to medium-high. Add the onion and fry for 2 to 3 minutes, or until fragrant and wilted. Add the remaining ingredients. Simmer for 5 minutes and serve hot. Makes 3 moderate servings. Per Serving: 39 Calories; 2g Fat; 2g Protein; 5g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 60mg Sodium. PEG BRACKENS CANNED SPINACH 1 (14 ounce) can spinach 1⁄2 - 3⁄4 cup sour cream 1⁄2 cup French-fried onions Mix well drained spinach (really squeeze liquid out) and sour cream. Bake about 30 minutes at 325F or with roast anything at the temperature your oven is on or microwave until hot. Top with fried onions to serve. CANNED BIRDIE QUICHE 1 pie shell (9 inch) deep dish, 9 inch, unbaked 6 ounces chicken (canned in original recipe) 1 cup monterey jack cheese shredded ¾ cup mayonnaise 1 teaspoon basil 10 ounces spinach chopped, cooked and squeezed dry ¼ cup onions finely chopped 2 large eggs beaten ¾ cup milk ¼ teaspoon black pepper Pierce pastry shell thoroughly with a fork. Bake at 375℉ (190℃) F 10 minutes. In a large bowl, whisk together eggs, milk, mayonnaise, and seasonings until smooth. In a separate bowl, chop well together chicken, cheese, spinach, and onion. Bake at 350℉ (180℃) F for 45 to 50 minutes, until brown. Cool at least 30 minutes before cutting. Good with muffins, fruit, and a green salad. SPINACH CHEESE PUFFS 10 ounces spinach, frozen chopped 1 cup milk ½ cup margarine or butter 1 teaspoon salt 1 cup all-purpose flour 4 large eggs ¼ pound gruyere cheese or swiss ½ cup Parmesan cheese grated 1 x parsley leaves Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375℉ (190℃). Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1½ inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. Makes 4 dozens. SOUTH BEACH BREAKFAST QUICHE TO GO 10 ounces spinach, frozen 1 package, chopped ¾ cup liquid egg substitute or 3 large eggs ¾ cup swiss cheese low-fat, or any kind ¼ cup green bell peppers or any bell pepper ¼ cup onions diced 4 drops red hot pepper sauce Microwave the spinach for 2½ minutes on high(or you can use steamer). Drain the excess liquid. Coat a 12-cup muffin pan with cooking spray. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350℉ (180℃) F for 20 minutes, or until a knife inserted in the center comes out clean. Lightly cool on a wire rack, serve warm. SALMON SPINACH LOAF This recipe is a pleasant compromise between a salmon loaf and a spinach souffle. It does not have a strong flavor or texture of spinach, as do some cooked spinach dishes. (Sounds like someone in thhe group is not too fond of spinach! Imagine that!) 1 pound canned salmon 3/4 lb spinach 2 lg eggs 2 TB onions 10 12 oz cl of mushrm soup 1 c cornflakes, uncrumbled 1/4 flour Preheat oven to 350℉ (180℃). Rinse spinach thoroughly. Cook spinach with a small amount of water for 5 to 10 minutes, or until tender. Discard cooking water. Clean salmon as desired and drain excess liquid. Place salmon, spinach, eggs, undiluted soup, cornflakes, flour and onion in large mixing bowl. Beat with electric mixer at medium speed for about three minutes or until ingredients are chopped and mixture is blended. Stop to scrape bowl and beaters as needed. Grease a 9x5x2½-inch loaf pan and pack the mixture in. Bake for 40 to 50 minutes or until set and lightly browned. Cool slightly before serving. Do not try to unmold; serve directly from baking pan. The finished loaf will have the consistency of spoonbread. NOTES: You can substitute concentrated dried cream-of-mushroom soup for canned condensed soup, or use a thick flavored white sauce. BREAKFAST GREENS STIR FRY (This is a good breakfast dish when you get tired of plain eggs) 2-3 eggs per person greens - whatever was picked this morning, stemmed & chopped ham or other meat if you have leftovers or are flush shredded like collard greens (even a chopped hot dog is great, believe it or not!) any armonatic veggies ypu might have around: celery, onions, fat for frying (margarine is tasty, I use the cheapest) garic, bell peppers (or hot ones if you like it spicy, lol) If you soy sauce to taste don't have any one hand, use lots of onion & garlic powder s dash of sugar to taste like I do between paydays cold cooked rice (hope you made extra last time you made rice, it freezes) Heat fat in skillet, saute whatever aromatice, and vegetables you have on hand (except greens) In another skillet, cook the eggs after beating as for scrambled eggs. Adding milk is optional, I do not. Cook the eggs flat like a pancake, then chop them up small. Set aside. By this time, your hard veggies should be cooked, so put in the greens & stir fry until wilted but still pretty colored. Add onion or garlic powder at this poiont if you are using those. Add in any chopped up meat (optional, I use cooked beans instead of meat and it's good too!). Heat through, then stir in eggs & rice and stir to heat through, adding a little nore margarine if it gets too dry & starts to stick or burn. Lastly, season to taste with soy sauce, sprinkling in a little sugar (or artificial sweetener) if you like a sweeter sauce more like teriyaki. I alternate but find many folks prefer it sweeter. I use this a lot during winter greens season, using whatever i picked before breakfast as greens. Lots of greens or only a few, this is a very flexible recipe.
  15. today was a "quiet" day at me. We are expading the dog's exercise yard little bit more so we were pounding in stakes and hanging fence, then fastening it in place. Working in spurts because both of us would be dripping with sweat after about 30 min in the humidity. Picked up my new eye drops at Wal Mart. the pharmacist told me I have to lie down after putting the drlops in so they will go into the eye instead of runing out of them. Nobody told me that was an issue with the other drops! Maybe that is why they only lowered my eye pressure a little. And at $40 for half an ounce it pinched the budget! Now that the deduction has started for my health insurance (my hoarded sick-time bank finally ran out) that was quite a pinch. I cant go without them though, so I shall have to ask for generic next time, maybe that will help. Not having drops for glaucoma is not an option I choose either. The garden is starting to peter out so we are working on fall garden preparations now. We planted some carrot & beet seeds for the fall garden, but the zucchini (2nd planting) might give us something yet. Its coming along nicely. I', dehydrating yellow sweet peppers & okra now, and we are trying our first watermelon tomorrow. I guess we will find out if we got it right when we declared it "ripe" after thunking on it, LOL.
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