Jump to content
MrsSurvival Discussion Forums

kappydell

Users2
  • Content Count

    1,933
  • Joined

  • Last visited

About kappydell

  • Rank
    Family Member
  • Birthday 01/31/1954

Contact Methods

  • Website URL
    http://
  • ICQ
    0

Profile Information

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

Recent Profile Visitors

2,564 profile views
  1. Growing up in Wisconsin we had our own culinary specialities. I kept recipes because sometimes I get craving for those special things....even if they are calorie laden they sure are tasty! DOOR COUNTY STYLE FISH BOIL AT HOME Fish boils are a popular picnic item along Lake Michigan...and a fixture on Friday Nights when they are done by many restaurants on a huge scale. Of course, a good fish boil always includes lots of melted butter to dip the fish in (a poor mans lobster kind of thing) pour over the boiled potatoes, and sop up with rye bread! Dont forget lots of coleslaw! This is a smaller version....serves two at my house. 1 lb . of Pollock fillets cut into 3 inch pieces (a good rustic fish boil contains whatever fish is freshly caught that day - mixtures of everything from lake trout, to white fish, to salmon,...) 8 baby red potatoes 1 large onion quartered any Shrimp and Crab Boil seasoning in a tea infuser (optional) Butter melted Lemon Fill a large pot with water and bring to a boil. Add the potatoes, onion, and seasoning, if desired. When the potatoes are soft, add the fish. It will cook quickly, so start checking the fish after a minute or two. When the fish is done, drain in a colander and return to the pot. Serve with melted butter and lemon, salt and pepper, rye breead and coleslaw. WISCONSIN CHEESE SOUP This stuff is calorie laden, but delicious....a great soup on a meatless day. 2 (14-ounce) cans (3 1/2 cups) chicken broth or veggie broth if it is Lent and you are abstaining from meat 1/2 cup chopped carrot 1 small (1/2 cup) onion, chopped 1 rib (1/2 cup) celery, chopped 1/2 cup beer or milk 20 (3/4-ounce) slices Land O Lakes® Deli American, chopped 4 drops hot pepper sauce 1/3 cups all-purpose flour Place 1 cup broth, the carrot, onion and celery in 4-quart saucepan. Cook over medium-high heat 8-10 minutes or until onion is softened. Add 2 cups remaining broth, milk, cheese, and hot pepper sauce. Reduce heat to medium; cook 5-8 minutes or until cheese is melted. Place flour into bowl; stir in remaining chicken broth. Stir flour mixture into soup. Cook, stirring constantly, 1-2 minutes or until soup is slightly thickened. SHEBOYGAN STYLE BRATS Johnsonville Bratwurst do indeed come from that red barn in a town called Johnsonville, just a few miles west of Sheboygan. Every year they have a bratwurst festival where the beer and brats attract wurst lovers far and near! 4 cups beer (not dark) 1/4 cup Bavarian mustard 2 tablespoons ketchup 4 large onions 12 uncooked bratwursts 6 hard rolls, halved and well buttered Accompaniments: sliced dill pickles Bavarian mustard In a large deep heavy skillet stir together beer, mustard, and ketchup. Cut 1 onion into thick slices and add to beer mixture. Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes. Prepare grill. Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact. Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes. Put a pair of "brats," cut in half lengthwise and stacked, on each roll. Top brats with grilled onion, pickles, and mustard. For the bratwurst stands, they keep a "bath" of beer and grilled onions simmering at the back of the grill and put the grilled bratwurst back in it to keep warm until needed. No waiting that way and the Boy Scouts make oodles of money with their brat-frys. SAURKRAUT SALAD Kraut and brats just seem to go together but not everyone likes the sour relish. This salad tames the sourness to a sweet sour salad instead and is a popular smorgasboard and buffet dish on Friday nights. It makes up well using artificial sweetener instead of sugar adding a little zing to a low-calorie or diabetiic diet. Any leftovers do not last long for me. SAUERKRAUT SALAD 1 (1 lb) can sauerkraut, drained but not rinsed 1 cup celery, chopped fine 1/2 cup green pepper, chopped fine 2 tablespoons onions, chopped fine 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup sugar 1/2 cup salad oil 1/3 cup cider (I use white) or 1/3 cup white vinegar (I use white) Mix chopped vegetables with sauerkraut. Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves. Cool and pour over vegetables. Chill overnight.
  2. Corn nuts are a special large kerneled dry corn (the size of a dime) which are roasted like soy nuts, then salted & sold for snacking. Nice & crunchy....I think they are similar to parched corn but not exact duplicate
  3. HA! coffeepot returned in time to make a hot pot for breakfast.
  4. grrrr I am a little aggravated tonight. While I was gone to the doctor today my coffeemaker disappeared. Did some checking and the 'corporate' folks came by and decided I could not have it because I might burn myself with hot water, or leave it on and start a fire, or....something.....so they confiscated it. No note, no explaination. It is not on the list of "prohibited items" they gave me. So now I am back to trying to get coffee in the morning. On my tray I keep getting sweet tea, or nothing. It says on my food slip I do not do sweet tea, bring coffee or milk. Bu no, I get sweet tea every meal. The only way I have gotten any coffee so far is to provide my own (and I happily share with others). So I am quite miffed. Im not here because Im dotty.....or careless.....or even fall down a lot....I do not have memory issues.......but for PT after surgery. Apparently corporate folks think that once you hit 65 your brains dissolve and you need a keeper. I do not appreciate being treated like Im senile. Oh well, tomorrow I will go vehemently and vociferously complain and demand my pot back so I can ship it home....if they had even talked to me I'd have agreed to send it home, but no, they took it while I was out getting medical tests. How.....rude! How....condescending!..... tomorrow I go back to begging for coffee and if I am lucky I will get one cup....cold.....4 hours after I wake up and want one....IF I go to the kitchen and get it myself. I am Soooooo Glad Im going home soon. They can stick their 'sweet tea'.....
  5. Got it confirmed today that I will be going home on Wednesday. We are delighted! Of course the PT folks & the nurses all are telling me that I am the best patient they have...if that means I do what they recommend and work with a good attitude, well....I'm glad I could lighten their load a bit by being cheerful, optomistic and cooperative. Today I was outside walking around with the occupational therapist, who actually lives quite close to me. We talked about how the lumber company had clear cut near her home and now with all the rain there is flooding where there never was any before. It was fun walking around in the sunshine (even though it was a little cool) and feeling fresh air on my face. She said she expects I won't need much time before I am back to "normal" (?) I hope to be better than my normal has been the last few years, LOL. One of the other residents saw me walking around today, and said she wished she could do the same, but....(always a but) the PT was "too hard" for her. I tried to encourage her to hang in there and keep trying, pushing herself as needed. But, I suspect she won't since she has convinced herself it is just too hard. Oh well. I told the therapist we needed a hokey pokey dance competition to liven things up. She thought it was a cute idea but doubted if anyone had the enthusiasm to join in the fun. Glad I'm getting sprung....life is too short to sit around doing nothing. I can see why the staff changes so often....they get discouraged, too.
  6. old t shirts cut into nice strips for rag crochet...makes wonderful soft, padded rugs, chair mats, and the like. My mother used to cut plastic bags into strips (plarn they call it now) and crochet drawer liners. I always save the mesh from hams/turkey/onions and make nearly indestructible scrubbies - the menfolk tell me they work especially well to get bugs off windshields and chrome. clothing that is too worn to cut into cleaning rags make good padding for hot pads & quilts, though a little heavy as a coverlet. Just remove all hard stuff (zippers, buttons, hooks) pile evenly on an old sheet the size of the quilt you want. Cover with another sheet, then sew around the edges. Follow up by tufting (quickest) to hold the 'filling' more or less in place. One of our childhood "sick" quilts (you only got to wrap up in it if you were sick) was such a "comforter" made by grandma. the firm fabric of denim makes excellent hard cover book covers, as do paper sacks (I ALWAYS ask for paper whenever I can....the brown paper is just too handy for recycling). Large clothing cut into smaller clothes....mens dress jackets cut into a womans version....denim mitten covers to go over knitted mittens to keep them from wearing out so fast (even the wool was unraveled and re-used!) Saved twing (used to be sisal, now plastic) saved for tying things and for making net bags - a knotted net is quick & easy to do and very useful. And did yu know you can iron plastic bags together to make a thicker waterproof "fabric"? (My doggies has a raincoat...) I love getting all my craft materials for the trouble of re-cycling! Sisal string soaked in melted candle stubs for fire tinder (unravel a wax impregnated bit cut off, light for starting fires. Don even talk about recycling food....leftovers are a no-brainer; celery stumps are re-grown to plant out for garden greens as are green onion root ends; peels & seeds make pectin for jelly making; anything not salvageable as soup stock/regrowth/ is ground up for the compost heap pail. I abhor waste. Old towels? cut bath size into hand size, or washclothes (two thin ones sewn together make a nice thick luxurious cloth), or use to line pot holders. That is just what comes to mind off the top of my head. Soda cans & plastic milk jugs make critical parts for self-watering planters (See Gardening with Leon on U-Tube....they are wonderful!)
  7. You and my DH! I had to bake bread when he was at work or else he would eat a loaf at a time - torn in half & dunked in butter - as soon as it came out of the oven!! I thought of it as praise for the cooking....AND baked when he was not around, hiding away a couple loaves to tide us over a day or two! Chainsaw Mary also wants to eat as soon as she smells the food....cooking on the low crockpot setting helps a bit, as it does not get quite so aromatic..... I also make a pot of coffee so the aroma can be a culinary distraction, LOL. I can (usually) wait myself....usually....
  8. She thinks highly of you and I share what I post with her. If I do not mention it for a couple of days she asks "whats going on at Mrs S?' She admires the self reliance and optimism of "the ladies" and considers herself one of the Mrs S family as do I so I'm hoping nobody minds that I read posts from everyone to her.
  9. Im weeding out things that require electricity to operate when I can find a non-electric alternative. Example - I kept my old 4 qt pressure cooker, won't even look at an instant pot. Why buy something that is less versatile (only one pressure setting) that also requires electricity. Other cute things I am not buying....electric jelly maker....rice cooker.....etc. Some electric appliances I do have a use for....my electric fry pan for example, but I use it multiple ways (to bake, to fry, to saute, to slow cook) to keep the heat down in the kitchen in the summer. The crock pots are nice, but technically I could wrap cook instead, saving electricity. But I also use them in multiple applications to save heat & electricity in the summer time. A baked potato bar is a nice summer supper, all the better when the spuds are slow-cooked and the kitchen is not heated up by the oven.
  10. One of our prep friends got a call from a close friend who works at the CDC...she could not say much, just to stock up NOW on masks. We read between the lines & got lots of them. The news tonight reported that we need to be ready to see more cases in the US, even into next year. Interesting to see this developing ..... I am not sure that Americans will quarantine well, if it is called for.....I expect lots of cheating from spoiled folks that do not like being told what to do, even if it makes sense. Hope I'm wrong, but glad I'm not in a city nonetheless.
  11. Went to see my own, regular doc yesterday & to get my chemo port flushed. No chemo anymore, but figured I would leave the port in place for emergency use as it is much easier to access than my contrary veins. Doc was astounded - she had never seen me stand upright - and I am taller than most of the ladies in her office now. She was happy with the wound healing, and ordered some blood tests as i am running a low grade fever and she wants to see the blood counts to rule out (or handle) any low grade infection. It is nice standing upright again - looking folks in the eye instead of craning my neck to talk to their belt buckles (yes I was THAT bent). I look much younger, too, I guess all the saggy parts are now hanging down the proper direction, lol. I will be released next Wed and Chainsaw Mary/Warrior Woman is anxious to get me sprung as soon as possible. She does not like being alone all that much. After that we picked up some Zaxbys chicken and ate at home so I could see the pets...and they could also see ME. What a reception! It was hard to leave again but the end is in sight. I can do most things now for day to day living - I need a sock putting on aid to put on socks, but can handle just about everything else, so I keep working hard in therapy (30 min physical 30 min occupational) lifting weights and working to correct the muscle imbalances resulting from being crooked so long. Ironically I am the only cheerful patient the therapists have. Everybody else moans & groans about how sore they are, how weak they are, how they are tired.....anything to avoid working out. Don't know how they expect to get better with all the foot dragging, but hey, not my job to worry about that. Those workouts could be fun if they wanted them to be....imagine a line of old folks line-dancing to exercise their legs....or even doing the hokey pokey.....but everybody is too busy griping about how they cant do it instead of figuring out a way so they can. What a waste of resources and time. Oh well....
  12. I tried making hominy because I had never eaten it, growing up in the frozen north....but thought it might be something handy to know, since you can dehydrate it, can it, and even freeze it. I liked the taste, it was different from anything else I had ever eaten and I liked it. I think it tastes better than grits, which I do eat now that I am in the south and they are so prevalent here. Like you, I think the more ways I know how to cook corn (which is cheap, store-able, and versatile) the better. I have been consciously working store-able foods into my regular diet, so as to avoid "menu shock" if I need to switch over in an emergency. It does not hurt that basic prep foods they tend to be economical as well, LOL. I always have my eyes peeled for dry corn recipes!
  13. UPDATE: The hominy made using wood ash worked well, it just took a little longer, probably due to the fact that there was no way to measure the lye from the ash versus the lye from a lab. The percentages would be all over the place...but it DID work.
  14. Grandma's Homemade Potato Noodles 1 1/2 cups mashed potatoes, cold 1 egg 1/8 teaspoon cream of tartar Dash of nutmeg Pinch of salt 1-1 1/4 cups flour 4 tablespoons butter, divided 1/2 cup breadcrumbs, dry, divided Salt to taste Garlic powder, to taste Parsley, to taste In medium bowl, beat together mashed potatoes, egg, cream of tartar, nutmeg and salt until smooth. Gradually add flour, blending well until dough is stiff, yet somewhat sticky. On floured board, using about 1 1/2 tablespoons dough, roll into finger-shaped noodles; set on tray in one layer. In large saucepan, bring salted water to boil. Pour in half the noodles and boil until they float to top. Reduce heat to medium, simmer 3 minutes. Drain, rinse and repeat with other half. Heat skillet over medium heat; add 2 tablespoons butter and 1/4 cup bread crumbs; stir to brown lightly. Season crumbs with dash salt, garlic powder and parsley. Add half the boiled noodles, tossing carefully to coat. Lower heat to warm, cover and cook 10 minutes. Repeat with other half. LOADED BAKED POTATO SOUP 2 large onions, chopped 3 tablespoons butter 2 tablespoons all-purpose flour 2 cups water, divided 4 cups chicken broth 2 medium potatoes, peeled and diced 1-1/2 cups mashed potato flakes 1/2 pound sliced bacon, cooked and crumbled 3/4 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon dried basil 1/8 teaspoon dried thyme 1 cup half-and-half cream 1/2 cup shredded cheddar cheese 2 green onions, sliced In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt. slow cooker. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions. Nutrition Facts 1 cup: 212 calories, 11g fat (6g saturated fat), 35mg cholesterol, 723mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 7g protein. SUPER CRISPY BAKED CHICKEN 2 cups mashed potato flakes 2 tablespoons grated Parmesan cheese 2 to 3 teaspoons poultry seasoning 1/2 to 1 teaspoon pepper 1/2 cup butter, melted 1 broiler/fryer chicken (3-1/2 to 4-1/2 pounds), cut up Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear. Nutrition Facts 1 serving: 766 calories, 48g fat (22g saturated fat), 216mg cholesterol, 400mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 53g protein. CHEDDAR CORN POTATO PATTIES Ingredients 1 cup sour cream 2 tablespoons plus 1/3 cup thinly sliced green onions 2 cups mashed potato flakes 1/3 cup cornmeal 1-3/4 teaspoons garlic salt 1/2 teaspoon smoked paprika 2 cups 2% milk 1 package (10 ounces) frozen corn, thawed 1 cup shredded extra-sharp cheddar cheese In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving. In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce. BREADED MUSTARD & SAGE PORK CUTLETS 1 large egg 2 tablespoons fat-free milk 2 tablespoons Dijon mustard 3/4 cup panko (Japanese) bread crumbs 3/4 cup mashed potato flakes 2 teaspoons ground mustard 2 teaspoons minced fresh sage 1/3 cup all-purpose flour 8 thin boneless pork loin chops (2 ounces each) 1/2 teaspoon salt 4 teaspoons canola oil, divided In a shallow bowl, whisk egg, milk and Dijon mustard. In another shallow bowl, mix bread crumbs, potato flakes, ground mustard and sage. Place flour in another shallow bowl. Sprinkle pork with salt. Dip pork in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere. In a large skillet, heat 2 teaspoons oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until a thermometer reads at least 145°, adding more oil as needed. GRAMS FRIED CHICKEN 1 large egg 1 cup 2% milk 2 cups mashed potato flakes 1 tablespoon garlic powder 1 tablespoon each dried oregano, parsley flakes and minced onion 1/2 teaspoon salt 1/4 teaspoon coarsely ground pepper 4 boneless skinless chicken breast halves (6 ounces each) Oil for frying In a shallow bowl, whisk egg and milk. In another shallow bowl, toss potato flakes with seasonings. Remove half of the potato mixture and reserve (for a second coat of breading). Pound chicken with a meat mallet to 1/2-in. thickness. Dip chicken in egg mixture, then in potato mixture, patting to help coating adhere. Arrange chicken in an even layer on a large plate. Cover and refrigerate chicken and remaining egg mixture 1 hour. Discard remaining used potato mixture. In a 12-in. cast-iron or other deep skillet, heat 1/2 in. of oil over medium heat to 350°. For the second coat of breading, dip chicken in remaining egg mixture, then in unused potato mixture; pat to coat. Fry chicken 4-5 minutes on each side or until golden brown and chicken is no longer pink. Drain on paper towels. Nutrition Facts 1 chicken breast half : 469 calories, 28g fat (3g saturated fat), 121mg cholesterol, 269mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 38g protein. SOUTHWESTERN SHEPHERDS PIE 3 pounds ground beef 1 cup chopped onion 2 cans (10 ounces each) enchilada sauce 2 tablespoons all-purpose flour 2 teaspoons chopped chipotle peppers in adobo sauce 1 teaspoon ground cumin 1 teaspoon dried oregano 2-1/2 cups water 2 cups whole milk 1/3 cup butter, cubed 1 teaspoon salt 4 cups mashed potato flakes 2 cans (4 ounces each) chopped green chiles, undrained 2 cups shredded Mexican cheese blend, divided 2 cans (11 ounces each) Mexicorn, drained 2/3 cup chopped green onions Paprika In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese. Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika. Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika. FOOD.COM INSTANT POTATO NORWEIGIAN LEFSE 4 cups potato flakes 4 tablespoons sugar 3 cups water 2 1⁄2 cups milk 1 1⁄2 cups butter 3 teaspoons salt 2 -3 cups flour (enough to make a rolling dough) In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate. When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass. Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes. Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days. For those who might wonder what a "lefse" is, it is a norwegian flat bread, like a tortilla, only made from potatoes...it is a popular breakfast treat and coffee break treat. Just spread with butter, jam, or sprinkle with cinnamon and sugar, roll up, and eat. They go fast, though! Lutefisk takes some getting used to....but everybody likes lefse the first time they try it. Noboy I know cuts them with a little cutter, either, just cook them like tortillas, nice and large....and try to stay ahead of the kitchen loafers waiting to gobble them up.
×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.