kappydell

Whilst reading about how Covid has shaped our food chain (products being dropped and others finding new popularity during quarantines) I noticed that hot dogs have enjoyed a resurgence of popularity.  And why not, they taste good, are all meat (no sweepings, as they advertised during the 1930s) and best of all CHEAP for quarantine budgets.  I had a collection of recipes in my super cheap cookbook, and I found more posted on Mrs S by Dee, way back in April 2003 which combined created quite a collection.  I think the time for hot dogs has come again....

 

HOT DOG MADNESS  from MrsSurvival.com

Dee                         April 25, 2003

HOT DOG PROVENCALE

8 Hot Dogs                                                                                           

8 Slices Bacon

1 cup Minced Onion                                                                           

1 Clove Minced Garlic

One 8 oz Can Tomato                                                                         

1/2 tsp Salt

1 Dash Pepper

 Fry bacon, onion and garlic until bacon is crisp.  Drain most of bacon fat.  Stir in tomatoes, salt and pepper.

Heat to a boil, reduce heat and simmer about 10 minutes.  Add hot dogs; cover and simmer about 15 min.

 

7TH INNING HOT DOGS

2 8oz. cans refrigerated crescent dinner rolls                               

8 Cheese-filled or regular hot dogs, cut in half

 Heat oven to 375F.  Separate dough into 8 rectangles; firmly press perforations to seal.  Cut each rectangle in half lenghwise.  Place a hot dog half lengthwise on 1 end of dough strip.  Fold dough in half over hot dog.  Press short edges to seal, leaving sides open.  Place on ungreased cookie sheet.  Bake at 375 for 11 - 13 minutes or until golden brown.  Makes 16.

Serve with ketchup, mustard and pickle relish, if desired

 

SPANISH HOT DOGS & RICE

2 - 3 tbsp. melted butter                                                                   

1/2 lb. hot dogs sliced 1/2" thick

3/4 c. diced green pepper                                                                

3/4 c. diced onion

1 diced garlic clove                                                                             

1 16oz. can plain stewed tomatoes

2 tsp. salt                                                                                              

1/8 tsp. sweet marjoram

1 tsp. chili powder                                                                              

enough hot cooked rice for 4 people

 Saute hot dogs, pepper, onion and garlic in the butter.  Add tomatoes, salt, marjoram and chili powder.  Simmer for about 5 minutes.  Add cooked rice and stir to blend.  

 

CREOLE HOT DOGS AND RICE

3/4 diced onion                                                                                   

1 tabsp. + 1 tsp. Cajun seasoning

4 diced slices bacon                                                                           

4 sliced hot dogs

2 c. cooked rice                                                                                   

1 15oz. can diced tomatoes, with juice

2 1/4 tsp. dried basil

Cook bacon in a heavy nonstick skillet over medium high  heat 5 - 6 minutes, or until bacon is slightly crisp.  Using a slotted spoon, transfer bacon to a bowl. Set aside.  Saute onion in bacon drippings 4 - 5 minutes or until onion  is softened. Stir in seasoning and sliced hot dogs and cook 2 minutes. Add rice, bacon, and tomatoes and cook 3 – 4  minutes, or until heated through. Remove from heat. Stir in basil and serve.

 

ITALIAN TOFU HOT DOGS

4 medium sliced potatoes                                                                 

1 large thinly sliced onion

1 thinly sliced green pepper                                                             

6 sliced fat free tofu hot dogs

2 loaves pizza bread or 4 large pitas, cut into 1/2's

Place potatoes in a microwave safe dish. Cover and microwave on high for 8 - 10 minutes or until potatoes are done. Coat a LARGE non stick frying pan with a little cooking spray.Add onions and saute until they begin to turn brown. Add pepper, potatoes and tofu dogs. Cook until all is hot. Stuff into bread or pitas.  Serve with some ketchup, mustard or spaghetti sauce,

if desired.

 

GLAMOUR DOGS

1/2 c. crushed corn chips                                                                  

1/2 medium minced onion

1/4 c. tomato sauce                                                                           

1 c. grated Cheddar cheese

1 tsp. Worchestershire sauce                                                          

10 hot dogs, split lengthwise

Mix all ingredients except hot dogs together. Heat oven to 350. Place the hot dogs into a baking dish and fill each

dog with the mixture. Bake about 12 minutes. Serves 10.

 

JOAN LUNDENS PAPRIKASH

1 medium diced onion                                                                       

2 tbsp. butter

1 sliced green pepper                                                                        

salt, pepper, and paprika to taste

2 or 3 diced potatoes                                                                         

1 20oz. canwhole tomatoes, chopped, reserving juice

water                                                                                                     

6 - 8 sliced hot dogs

 Simmer onion in butter. Add green pepper, salt, pepper, and paprika. Add potatoes. Mix in tomatoes and juice. Add enough water to cover. Simmer 30 minutes or until potatoes are tender.  Add hot dogs, cook another 8 minutes. Serves 6.

 

HOT DOG RAMEN

Boil about 2 cups of water.  Throw in a hot dog, some frozen vegetables, and then the noodles. When everything seems done, drain almost all the water. Cut the hot dogs up and add 1/2 of the  "seasoning packet." This works best with the "creamy chicken" or "chicken mushroom" varieties. 

 

HOT DOG SOUP #1

1 tbsp. Olive oil                                                                                   

1 chopped small onion

2 choppped small carrots                                                                 

1 chopped small celery stalk

1/4 tsp. thyme                                                                                     

1/4 tsp. oregano

3 1/2 c. chicken broth                                                                        

1 c. water

6 small red potatoes, cut into cubes                                              

1/4 lb. green beans, cut into 1 inch pieces

1/2 c. frozen whole kernel corn                                                      

1/2 c. cooked elbow macaroni

1 tbsp. dried parsley                                                                          

4 hot dogs, sliced into bite size chunks

1/4 tsp. ground black pepper                                                          

salt to taste

Heat oil in stockpot and saute hot dogs until brown.  Remove from heat. Add onions, carrots, celery, thyme,

and oregano. Cover and cook over medium heat until the onion is tender and transparent, just a few minutes.

Add broth, water and potatoes. Brng to a boil. Reduce heat and simmer until potatoes are cooked. Add green

beans and cook 5 minutes. Add corn and macaroni. Cook another 5 minutes. Stir in parsley, hot dogs, and

1/4 tsp. pepper. Heat through. Add salt to taste. Makes 6 servings.

 

BACON WRAPPED HOT DOGS

8 hot dogs                                                                                            

prepared yellow mustard

1/4 c. finely minced raw onion                                                        

4 slices American cheese, folded in half separate, and fold in half again (you should have 2 thin slices of 8 piles)

8 slices raw bacon                                                                                   

8 hot dog buns                                                                                    

Cut a slit in each hot dog, being careful not to cut all the way through. Place the amount of mustard you desire in the cut. Sprinkle the onion evenly among the dogs, on top of the mustard. Place the cheese on topof the onions. Wrap one slice of bacon diagonally around each hot dog. Place on a baking pan and bake at 350 to desired doneness. Makes

8 servings.

 

HOT DOG RELISH

6 sliced hot dogs                                                                                 

oil or butter

6 potatoes, peeled and cubed                                                         

1 medium chopped mild onion

1 dash salt and pepper, or to taste                                                  

1 dash garlic powder, or to taste

Partially boil the potatoes until slightly tender when pierced with a fork. Place just a coating of oil in a

frying pan and heat. Add onion, hot dogs and potatoes.  Cook until potatoes are golden. Makes 4 servings.

 

POTATO DOGS

2 c. leftover mashed potatoes                                                          

1/2 tsp. dry mustard

8 hot dogs                                                                                            

paprika

grated Cheddar or Parmesan cheese             

 Mix the potatoes and mustard together.  Split hot dogs the long way not quite all the way through.  Fill split with potatoes mixture. Sprinkle tops with paprika.  Bake in 375 for about 15 minutes or until heated through and slightly browned on top. Top with some grated cheese.  Makes 8 servings.

 

CORN DOGS # 1

1 c. corn meal                                                                                      

1 c. flour

2 tbsp. sugar                                                                                        

2 tsp. baking powder

1/2 tsp. salt                                                                                          

1 slightly beaten egg

1 c. milk                                                                                                

2 tbsp. melted shortening

8 hot dogs                                                                                            

wooden skewers

Mix corn meal with flour, sugar, baking powder and salt.  Add egg and milk; blend in melted shortening. Mix well.

Skewer hot dogs and dip in batter. Stand skewer side up and fry in deep-fat fryer at 350F (175C) until golden brown, about 2 or 3 minutes. Drain on paper towels and serve hot.  Makes 8 servings.

 

 HOT DOGS IN BARBECUE

1/4 lbs. ground beef                                                                          

1/4 c. chopped onion

1 tbsp. brown sugar                                                                           

2 tsp. vinegar

1 small can tomato paste                                                                  

one can of water

1 tbsp. dry mustard                                                                            

3/4 tsp. salt

8 hot dogs

 Brown ground beef and onion. Then all other ingredients and combine. Place in a baking dish and bake, covered,

at 350 for 45 minutes. Makes 8 servings.

 

CROWN OF FRANKS

2 dozen franks                                                                                     

large needle threaded with string

1 16oz. can sauerkraut                                                                      

1 12oz. bag frozen tator tots

 Lay the franks side by side on a heavy baking sheet  or in a baking pan. Sew the franks 1/2 inch from top,

and 1/2 inch from bottom, leaving about 2 inches of string on each end. Tie the ends of the strings together.

Stand up on one end. Stuff the middle with sauerkraut.  Place tator tots around the outside edges of franks.

Bake at 375 for 20 minutes.

 

BARGECUED HOT DOGS #1

2 tbsp. butter                                                                                      

1/2 chopped onion

8 - 10 hot dogs                                                                                    

 

1 tsp. prepared yellow mustard

1 10 3/4oz. can condensed tomato soup                                       

1/2 tsp. Worcestershire sauce

1 tbsp. molasses                                                                                  

1/2 tsp. vinegar

1/2 soup can water                                                                            

4 drops hot sauce

 Melt butter. Cook onion and hot dogs in butter  until the onion is cooked and hot dogs are browned.

Mix the remaining ingredients together in a bowl.  Pour over the hot dogs and simmer for 15 minutes.

Stir often. Serves 8 - 10.

This may be made completely on the stovetop, or mix everything together and bake in the oven.

 

CREAMY SKILLET DOGS      

1, 10 3/4oz. can condensed cream of celery soup                       

3/4 c. water

1 tbsp. butter or margarine                                                              

1 pound beef franks, cut into 1/2 inch pieces

3/4 c. uncooked long grain rice                                                       

1 10oz. package frozen peas

1, 4 1/2oz. jar sliced mushrooms, drained                                    

1 c. shredded Cheddar cheese, (4 ounces)

In a skillet, combine soup, water and butter; and bring to a boil. Add the franks and rice. Reduce heat;

cover and simmer for 15 - 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and

simmer 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese. Cover and let

stand until cheese melts. Makes 4 - 6 servings.

 

PIZZA DOGS

2 tubes refrigerator roll of pizza dough                                          

1 cup grated part-skim mozzarella cheese

1/4 cup Parmesan (part-skim) cheese                                           

Non-stick spray

4 tbsp. pizza sauce or pasta sauce                                                  

8 hot dogs

Optional pizza toppings: onions, green peppers, olives, etc.     

1 tbsp Italian herb seasoning mix (or your own mix of oregano, thyme, parsley, etc.)

Preheat oven to 300 degrees F.  Open package of pizza dough, gather ingredients, grate cheese, and dice vegetables.  Spray cookie sheet with non-stick spray.  Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. 

Add pizza sauce to each square.  Add hot dogs and other pizza toppings and pizza herbs to taste. Wrap the hot dogs completely in the dough and pinching the ends.  Bake for approximately 15 minutes or until crust begins to brown.  Serve with warm pizza sauce for dip. Serves 6.

 

CHEDDAR DOG CHOWDER

2 c. water                                                                                             

2 c. potatoes

1/2 c. carrots                                                                                       

1/2 c. celery

1/4 c. onion                                                                                         

Salt and pepper to taste

1/4 c. margarine                                                                                 

1/2 c. flour

2 c. milk                                                                                                

1/2 c. grated Cheddar cheese

1 c. chopped hot dogs

 Dice potatoes, carrots, celery and onions. Combine with water and salt and pepper. Cook together for 10-12 minutes. Make sauce over medium heat with margarine, flour and milk. Add grated Cheddar cheese. Combine sauce with vegetables and add desired meat. Heat until bubbly. Serves 6.

 

HOT DOG NOODLE STEW

1 sm. pkg. noodles                                                                             

1 pkg. wieners

1 can Ro-Tel tomatoes, chopped                                                    

1 sm. can tomato sauce

Margarine

Brown wieners in margarine, after slicing crosswise. Cook noodles. Add other ingredients to wieners and simmer. Combine noodles and sauce 

 

REUBEN WIENERS

1 pkg. wieners                                                                                     

1 pkg. Swiss cheese

Mustard                                                                                                

1 sm. can shredded kraut

Rye bread, sliced

Warm wieners and kraut, separately. Slice wieners lengthwise. Spread bread with mustard. Add sliced wieners, kraut and Swiss cheese. Grill on both sides until cheese is melted and bread is browned. 

 

 SKILLET CORN DOGS

This recipe is a kids' delight! All the foods kids love and it's so easy to make.        Makes 8 servings

1 box (7 1/4 ounces) macaroni and cheese dinner                      

1 pound hot dogs, cut into 1-inch pieces

1 can (15 1/4 ounces) corn or Mexican-style corn, drained       

2 TB McCormick® 1 Step Beef Seasoning: Skillet Mac

Prepare macaroni and cheese as directed on package. Meanwhile, brown hot dogs in lightly oiled nonstick skillet over medium-high heat, about 4 to 5 minutes.  Add corn, 1 Step, and cooked macaroni and cheese. Cook and stir until heated.

 

And here are my finds..........................

 

 

HOT DOG CASSEROLE  (8 svgs)

3 tablespoons margarine (9 cents)                                                  

2 tablespoons all-purpose flour (1 cent)

1 1/2 teaspoons salt (1 cent)                                                            

1/2 teaspoon pepper (1 cent)

1 1/2 cups 2% milk (17 cents)                                          

5  med red potatoes (thin sliced) (90 cents)

1 pound hot dogs (halved lengthwise cut in 1/2-in slices) (88 cents)                                                       

1/3 cup cheddar cheese (shredded) (58 cents)

1 medium onion (chopped) (22 cents)

In a saucepan, melt margarine and stir in flour, salt and pepper until smooth.  Gradually add milk.  Bring to a boil, cook and stir 2  min until thick and bubbly.  In a greased 2 ½ qt baking dish, layer 1/3 potatoes, half the hot dogs, and half the onions.  Repeat layers.  Top with remaining potatoes.  Pour white sauce over all, cover, and bake at 350 for 1 hour.  Uncover, sprinkle with  cheese and return to oven.  Bake 10-15 min longer, until potatoes are cooked.  8 servings.  Recipe cost $2.95; per serving 37 cents.

 

CHEESY HOT DOG CASSEROLE

1 lb. wieners, sliced (88 cents)                                                         

1 (16-oz.) can pork and beans, undrained ($1.40)

1/2 cup chopped onion (12 cents)                                                  

1/2 cup ketchup (44 cents)

3 tablespoons brown sugar (7 cents)                                             

1 (7.5-oz.) can Refrig Buttermilk Biscuits ($1.20) 

4 oz. (1 cup) shredded Cheddar cheese ($1.20)

Heat oven to 400°F. In medium saucepan, combine wieners, pork and beans, onion, ketchup and brown sugar; mix well. Bring to a boil. Reduce heat; simmer 5 minutes. Spoon hot bean mixture into ungreased 8-inch square (2-quart) baking dish.  Separate dough into 10 biscuits. Arrange biscuits over hot bean mixture. Sprinkle with cheese.  Bake at 400°F. for 10 to 15 minutes or until biscuits are golden brown and no longer doughy.  Serves 6.  Total recipe $5.31; per serving 89 cents

 

QUICK & CHEAP HOT DOG CASSEROLE

1 pkg. hot dogs (sliced crosswise) (88 cents)                                

1 med. onion (22 cents)

1 pkg. frozen mixed vegetables ($1.30)                                         

2 tbsp. margarine (6 cents)

1 1/2 c. minute rice ($1.60)                                                              

1 (16 oz.) can stewed tomatoes (88 cents)

Salt & pepper to taste (1 cent)

Saute onions and hot dogs in butter. While they saute, cook the vegetables (in 1 1/2 cups of water). Add stewed tomatoes to the onions and hot dogs. Add rice to the hot dogs. Add vegetables and water to the hot dogs. Simmer 15 to 20 minutes. Serve with biscuits. 8 servings. Recipe cost $4.95; per serving 82 cents.

 

CHEESY BISCUIT DOGS

8 hot dogs (88 cents)                                                                         

4 thin slices cheese (60 cents)

1 tube of large refrigerated buttermilk biscuits ($1.30)             

2 TB margarine, melted (6 cents)

Make a lengthwise slit ¾ through each hot dog down to within ½ inch of each end.  Cut the cheese slices into strips small enough to fit in the slits.  Roll each biscuit into a 5-inch circle; wrap one around each hot dog.  Brush with butter, and place on a lightly greased baking sheet.  Bake at 425 fir 11-13 min until biscuits are browned.  Makes  8 svgs.  Recipe cost $2.84; per serving 36 cents.

 

PORTABLE CHILI CHEESE DOGS (8 svgs)

1 can refrigerated biscuit dough $1.40)                                         

Cooking spray, for pan (1 cent)

1 can chili, or chili dog sauce (Walmart has cheap                      

8 hot dogs, sliced (88 cents)

     chili dog sauce in cans) ($1.05)                                                   

1 c. shredded Cheddar cheese ($1.11)

1 egg, whisked (15 cents)                                                                  

1/2 Onion, finely chopped (10 cents)

1 tsp. chives, for garnish (5 cents)

Preheat oven to 325º F. Grease 2 muffin trays with nonstick cooking spray.  Carefully slice biscuits in half and press into the inside of the muffin cups.  Spoon heaping tablespoons of chili into the biscuit cups and top with 4-5 slices hot dog and a sprinkling of cheddar cheese.  Brush overhanging biscuit dough with egg wash and bake until golden, 20-25 minutes. Top with onion and chives and serve. Recipe cost $3.95; per serving 49 cents.

 

HOT DOG FRIED RICE (4 servings)

1 tbsp. margarine (3 cents)                                                               

1/2 Onion, finely chopped (5 cents)

2 medium carrots, peeled and diced (52 cents)                           

2 hot dogs, sliced into coins and halved (22 cents)

¼ tsp garlic powder (1 cent)                                                             

1 tbsp. oil (3 cents)

2 1/2 c. cooked white rice ($1..76)                                                 

2 eggs, lightly beaten (10 cents)

2/3 c. frozen peas (33 cents)                                                            

2 tbsp. soy sauce (12 cents)

1 green onion, sliced thin (6 cents)

In a large skillet over medium heat, melt butter. Add onions, carrots, and hot dogs and cook until onions become translucent, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add sesame oil to the pan and let heat 1 minute add the rice, and let cook for 3 minutes.

Push rice to one side of the pan and add the eggs, scrambling them in the pan and incorporating them into the rice when they are fully cooked.  Add the peas and the soy sauce and stir to combine.  Top with scallions if desired and serve.  Total recipe cost $3.23; per serving 41 cents.

 

SLOW COOKER HOT DOGS (for a crowd – 60 hot dogs

60 hot dogs                                                                                          

60 buns

Toppings of your choice

Place 60 hot dogs standing up straight in your slow cooker.  Turn slow cooker to high and cook 1 to 2 hours, until hot dogs are cooked through.  Serve in buns with your favorite toppings.

Hot dog plus bun =

 

CORN DOG BITES (8 servings)

1 1/3 c. all-purpose flour, divided (11 cents)                                

1 c. milk (15 cents fresh)

1 c. cornmeal (35 cents)                                                                    

1/3 c. sugar (7 cents)

1/4 c. melted margarine (12 cents)                                                

1 large egg (5 cents)

2 tsp. baking powder (2 cents)                                                         

salt & pepper to taste (1 cent)

4 hot dogs, sliced into 1" pieces (44 cents)                                   

2 c. vegetable oil (32 cents)

Ketchup, for serving                                                                           

Mustard, for serving

In a large bowl, combine 1 cup flour, milk, cornmeal, sugar, melted butter, egg and baking powder. Stir until smooth and season with salt and pepper.  Roll hot dogs in remaining flour and then into the cornbread mixture.    In a pot or skillet with high sides, add enough oil to be 2” deep. Heat to 350° and fry bites until they are golden on the outside and cooked on the inside, about 4 minutes. Place on a paper towel to drain.  Serve with ketchup and mustard if desired. Total recipe  $1.64; per serving 21 cents.

 

PIZZA DOGS  (6 servings)

6 hot dog buns (96 cents)                                                                 

1/4 c. margarine, melted (12 cents)

1/2 tsp. garlic powder (1 cent)                                                        

6 hot dogs, boiled (66 cents)

1/2 c. pizza sauce (68 cents)                                                             

1 1/2 c. shredded mozzarella ($1.80)

1/2 tsp. Italian seasoning (4 cents)                                                 

1/2 c. mini pepperoni ($2.35)

Preheat oven to 350°. Open hot dog buns and brush the inside with melted butter. Sprinkle with garlic powder. Place on baking sheet and bake until lightly golden, about 5 minutes.

Preheat broiler. Spoon a little sauce onto each hot dog bun then place boiled hot dog on top. Top each hot dog with mozzarella, sprinkle with Italian seasoning, then place mini pepperoni on top. Broil until the cheese is melty, about 2 minutes. Total recipe: $4.62; per serving 77 cents

 

QUESADOGAS (6 servings)

8 Small flour tortillas ($1.00)                                                            

1 c. shredded Cheddar ($1.20)

1 c. Monterey Jack ($1.20)                                                               

1 jalapeño, minced (30 cents)

2 green onions, finely sliced (12 cents)                                          

1 tsp. chili powder (2 cents)

1 c. nacho cheese, plus more for dipping ($2.50)                        

4 hot dogs (44 cents)

1 tbsp. vegetable oil  (6 cents)                                                         

Sour cream, for drizzling (optional)

Top a tortilla with cheddar, Monterey Jack, jalapeño, green onion, and chili powder. Top with another tortilla.  Spread the top tortilla with some nacho sauce and set a hot dog at one end. Roll up the tortilla around the hot dog. Repeat with remaining ingredients.  In a large skillet over medium-high heat, heat vegetable oil. Add quesadogas and cook until golden and crispy all over, about 3 minutes per side.

Drizzle with sour cream if desired. Serve warm with more nacho sauce for dipping. Total recipe $6.84; one serving $1.14

 

CORN DOG FRITTERS (BITE SIZED)

canola or vegetable oil for frying                                                    

1 c. flour (8 cents)

1 t. baking powder (1 cent)                                                               ‘

½ t. salt (1 cent)

¼ t. white sugar (1 cent)                                                                    

1 egg (5 cents)

½ c. milk (10 cents)                                                                             

1 T. margarine (3 cents)

1 c corn, drained if canned (38 cents)                                            

3 hot dogs, chopped into a small dice (33 cents)

Heat your vegetable or canola oil in a deep sided pot, filled half way up to 375 degrees.  In a medium bowl, combine the flour, baking powder, salt and sugar.  In a separate bowl combine the milk, melted butter and beaten egg.  Stir the milk mixture into the flour mixture and then add the corn kernels and the hot dogs.  Drop by large tablespoons into the hot oil and fry for 2-3 minutes, turning, until golden brown and cooked through in the center.  Drain onto paper towels and season with salt. Recipe cost $1.00 (without ketchup or mustard).  Serve with ketchup or mustard for dipping

 

TORTILLA HOT DOG WRAPS

1 small tortilla (12 cents)                                                                  

hot dog (11 cents)

2 TB chopped onion (20 cents)                                                        

¼ c shredded cheese (30 cents)

salt (1 cent)                                                                                          

canola oil (5 cents)

Get a pan on medium-low heat, add enough oil to coat bottom of pan.  If you want your hot dogs to poke out each end, then slice two of the edge off each tortilla (refer to picture).  Place some red onion near bottom of tortilla, then sprinkle cheese on tortilla, and top with hot dog.  Roll tightly around hot dog.  Place in pan with the end of the tortilla on the bottom, which allows it to fry and stay closed.

Rotate as each side becomes golden brown, cooking until the whole tortilla is golden brown.  Remove to paper towel and sprinkle with salt.  Serve with your favorite dipping sauces.  Per wrap 89 cents.

 

MAC & CHEESE WITH HOT DOGS

1 pound elbow macaroni ($1.00)                                                    

Salt and pepper to taste (1 cent)

2 tablespoons extra-virgin olive oil (divided) (8 cents)               

1 pkg beef hot dogs (cut into 1-in. pieces) (88 cents)

1 tablespoon margarine (3 cents)                                                   

1 medium onion (finely chopped) (22 cents)

2 tablespoons all- purpose flour (2 cents)                                     

1/2 cup chicken broth (from bouillon cubes (8 cents)

2 cups milk (fresh 25 cents)                                                              

1 generous tablespoon spicy mustard  (10 cents)

2 generous tablespoons ketchup (12 cents)                                 

3 cups Sharp Cheddar cheese, shredded ($3.60)

Cook Macaroni according to package instructions for al dente.  Preheat broiler for low heat- and set rack 12 inches from heat.  While pasta cooks, heat a large deep skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and then add hot dogs and brown on both sides. Remove the hot dogs with a slotted spoon to a paper towel lined plate.   Add another tablespoon of olive oil, and the butter. When butter melts, cook onions until translucent, then add flour and cook another minute; add the chicken broth and cook until thickened.  Mix in milk and bring to a boil, then season the sauce with salt and pepper, and stir in the mustard, and ketchup.  Lower the heat and add 2 cups of the cheese. Stir to melt  Drain pasta well. Combine pasta and hot dogs with sauce- then pour into 13 x 9 casserole dish and top with remaining cheese.  Melt and brown cheese under broiler.  Serve Hot-feeds 4-6                        Recipe cost $6.39; per serving (1/6th recipe) $1.06

 

CHICAGO STYLE HOT DOG SALAD

1 cup shredded cabbage  (16 cents)                                               

2 cups mixed salad greens ($2.00)

1/4 cup white onion, diced  (30 cents)                                           

1/4 cup pickles, diced  (30 cents)

4-6 guerito or hot banana wax peppers (30 cents)                      

2 medium tomatoes, cut into wedges ($1.00)

3 grilled or cooked beef hot dogs, diced (33 cents)                     

2 tablespoons olive oil (6 cents)

2 tablespoons yellow mustard (5 cents)                                        

2 tablespoons honey (16 cents)

1/2 teaspoon poppy seeds (for garnish) (8 cents)

In a bowl, toss together cabbage and mixed greens. Top with hot dogs, onions, pickles, peppers and tomatoes.   Whisk together oil, mustard and honey. Drizzle over the salad. Garnish with poppy seeds. Serve and enjoy!  Recipe cost $4.74.

 

POLYNESIAN HOT DOGS OVER RICE (8 servings)

1 can (20 oz) pineapple chunks in juice ($1.10)                            

1/2 cup packed brown sugar (16 cents)

3 tablespoons apple cider vinegar (21 cents)                               

2 tablespoons soy sauce (12 cents)

½ teaspoon garlic powder (2 cents)                                                

1 tablespoon vegetable oil (6 cents)

1 pkg (16 oz) hot dogs, sliced diagonally in                                   

1/2 large green bell pepper, cut into 1-inch cubes(about 1 cup) (50 cents)

   1 1/2-in pieces (88 cents)                                                                   

1/2 large red bell pepper, cut into 1-inch cubes                          

2 tablespoons cornstarch (3 cents)

    (about 1 cup) (50 cents)                                                                

2 tablespoons water

8 cups hot cooked white rice ($1.62)

Drain pineapple chunks; reserve juice. In medium bowl, stir juice with brown sugar, apple cider vinegar, soy sauce and garlic powder.  In 12-inch nonstick skillet, heat oil over medium-high heat. Cook hot dogs in oil 3 to 4 minutes, stirring frequently, until lightly browned. Remove from skillet. Add pineapple juice mixture, drained pineapple chunks and chopped bell peppers to hot skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 5 to 6 minutes to reduce mixture slightly.

In small bowl, beat cornstarch and water with whisk. Add to skillet; stir constantly until mixture is thick and bubbling. Add hot dogs back into skillet and cook 4 to 5 minutes or until heated through. Serve over hot rice. Whole recipe $5.20; one serving 65 cents

 

HOT DOG BOILED DINNER

Cabbage & Potatoes with Leftover Hot Dogs

My grandma quartered and boiled cabbage with potatoes, big quarters or big chunks, and seasoned with some salt. When about done she added the hot dogs, cut up or whole, and finished boiling. She served the cabbage & potatoes with a little butter & some pepper and a little mustard on the dogs. Sounds weird but we loved it

 

BOURBON HOT DOGS  (8 servings)

2/3 c firmly packed light brown sugar (24 cents)                         

2/3 c ketchup (54 cents)

1/2 c bourbon (or cola if you don’t have bourbon) ($2.00)       

2 TB minced onion (5 cents)

Stir together in a large skillet over low heat.  Add one pound hot dogs (88 cents), cover and simmer 30 minutes.  Serve on buns with coleslaw on top. Sauce plus hot dogs total cost $3.81. Per hot dog 49 cents

 

GROUND BEEF CHILI DOG SAUCE

3-4 TB vegetable oil (8 cents)                                                           

2 lb ground beef ($5.74)

1/2 tsp garlic powder (2 cents)                                                        

1/4 c tomato paste (20 cents)

1 onion, chopped fine (22 cents)                                                     

2 c beef broth (from bouillon cube 16 cents)

5 TB chili powder (15 cents)                                                             

6 TB corn meal or masa harina (corn meal 15 cents)

2 tsp sugar (2 cents)                                                                           

2 tsp salt (1 cent)

1 tsp ground cumin (3 cents)                                                           

1 bay leaf (5 cents)

Heat oil and sauté garlic powder with onion until light golden, about 7 to 9 minutes.  Add chili powder, sugar and cumin. Continue cooking, stirring constantly, for 2 minutes.  Add ground beef and cook, stirring, until evenly browned. Stir in remaining ingredients; reduce heat to low and simmer until very thick, 15 to 20 minutes.  Discard bay leaf.  Whole recipe $6.83 for 4 cups.  Allowing 4 TB per serving, serves 16.  43 cents per serving.

 

HOT DOGS WITH GERMAN POTATO SALAD

3 c. cooked potatoes, sliced (50 cents)                                          

1 dozen hot dogs, sliced (88 cents)

12 slices bacon, chopped ($2.16)                                                    

1/2 c. pickle juice (20 cents)

1/2 c. vinegar (5 cents)                                                                      

6 tbsp. sugar (18 cents)

1/2 tsp. dry mustard (3 cents)                                                         

1 tsp. salt (1 cents)

1/2 tsp. pepper (1 cent)                                                                    

3 tbsp. flour (3 cents)

1/2 c. water                                                                                         

1 onion, diced (22 cents)

1/2 c. celery, diced (12 cents)

Mix hot dog and potato slices. In oven-proof skillet, sauté bacon until crisp. Add pickle juice, vinegar, sugar, mustard, salt and pepper. Simmer 2 minutes. Mix water and flour until smooth and stir into bacon mixture.  Simmer until it thickens. Mix in potatoes, hot dogs, onion and celery. Place in 300-degree oven for 15 minutes. Serves 4-6. Serve with sauerkraut and/or baked beans.  NOTE: Any type cooked or smoked sausage can be substituted for hot dogs Total recipe $4.64. 1/6th recipe 78 cents.

 

HOT DOG PASTA SALAD

6 oz macaroni or other small pasta (65 cents)                              

5 hot dogs, boiled & sliced (or chopped) (55 cents)

1/2 c mayonnaise (90 cents)                                                            

1 TB yellow mustard (5 cents)

2 tsp cider vinegar (3 cents)                                                             

salt and pepper (1 cent)

1/3 c thin sliced sweet pickles (30 cents)

2 green onions, sliced thin, both green & white parts OR 1/8 c chopped big onions (20 cents)

Cook macaroni according to package directions, just until tender.  Drain and rinse well with cold water.

Meanwhile, cook hot dogs as desired- grill'em, boil'em or pan-fry; cool enough to handle, then slice into circles.  If small children will be eating this, cut the circles in halves or quarters to avoid choking hazards. Combine mayonnaise, mustard, vinegar and salt & pepper in small bowl.  Place hot dogs and pasta in large bowl and add remaining ingredients.  Pour dressing over and toss gently with two spoons until all the bits are coated with dressing.  Chill for two hours or longer in refrigerator before serving.  (4 servings)  Total recipe $2.69; one serving 67 cents.

 

FAKE HAM SALAD

Chop hot dogs fine as you can; mix with mayonnaise, minced onions, minced celery, and anything else you would put into ham salad.  Serve on buns as ham salad.  Mom used to make bologna salad the same way.  I never knew you could use ham until I was thirty!

 

MACARONI SALAD WITH HOT DOGS (6 servings)

3/4 cup seashell pasta (78 cents)                                                    

4 oz mild cheddar, shredded (1 1/3 cups)( $1.11)

1/2 c salad dressing (Miracle Whip or Mayonnaise)(85 cents)  

2 hot dogs, sliced ¾ inch thick (22 cents)

3/4 cup olives, cut in half, either green or black as preferred (68 cents)

Cook pasta in water until done to suit, then drain and run under cold water to chill down.  Put pasta in salad bowl and combine with remaining ingredients.  Keep chilled until ready to serve. Total recipe: $3.64; per serving 60 cents.

This salad has room for interesting variations:

Add chopped cooked bacon (or bacon bits) and diced tomatoes for a ‘club’ style salad.                          

Use ranch dressing instead of salad dressing.                                                                                                    

Add pickle relish to taste; or chopped pickled jalapeno peppers

 

Hot dogs!  Beyond buns, and beanie-weenies....they are what is for dinner!  (and BTW there are 43 ways here....so far......)

 

absolutely with a drawl!  we got some more tomato plants today from the nursery - they are trying to get rid of them and is giving two for the price of one.  Since there is no such thing as too many 'maters, we got some extras to plant now, to bear into autumn and even winter if we cover them in time to keep frosts at bay around  December.  No seed potatoes there though, so I put some "littles" in the refrigerator to try to fool them with a short "winter" into sprouting for fall planting.  

Im digging out the mustard seeds for greens now, the collards are getting kinda frail, too.  I wonder if there are "summer" versus "winter" collards?  Maybe I'll try the cowpeas I have that make good snaps, just to try, since cowpeas thrive in heat while snap beans pout and go on hiatus when it gets over 80 degrees.  Mary says she knows where the carrot seeds are and she wants some of those planted for autumn and winter carry-over.  Yellow squash are succumbing to vine borers, but that is normal I have read, for this area.  You plant short season ones, pick squash while they make them, then when the vine borers hit you are done.  I read about one gardener who loves zucchini and she plants two cycles of them each year between vine borer hatches.  One cycle is enough for us.  Time to start a compost heap, I think....

I am getting requests for sample seeds from other seed savers in hot areas.  The latest one lives in Texas, looking for heat tolerant greens & tomatoes.  I have some I found that were bred in TX to withstand heat that she has been looking for.  Most places that have them only sell to commercial clients; I lucked out and found one that sold to regular folks but they went out of business, so I bought as many as I could afford to get.  Tomato seeds store well thank goodness.  

On the bright side the peppers are beginning to come through, both the green bells and the sweet long yellow ones.  Makes for a pretty fire and ice salad.

speaking of haircuts I got one at last!  a very short pixie.....i like the low maintenance.  My last cut was before back surger back in January!  Then covid hit and no haircuts. The bangs would no longer stay combed over to one side, instead getting into my eyes constantly (usually when I had my hands full, naturally) and that was getting really old.  Nor could I coax the sides to NOT stick out at strange angles making me look constantly disheveled.  So I am tickled.  First that I found a place that gives a good cut at a good senior citizens discount, and second that they are open again.  Yay!!  They had an opening sale going, so when I paid with my usual $20 bill the hairdresser got extra on her tip - a win-win all round!  Got it cut extra short because it looks like we will be going into lock-down again (my doc warned me when we took her some fresh tomatoes, peppers, squash and taters).  Then we stopped and picked up extra tomato plants on sale (two for the price of one) at the garden center.  We will put them in some of the newly emptied garden spots.  No such thing as too many tomatoes.  They had no more seed potatoes, so we put some of the 'littles' from our plants into the fridge to simulate winter and nudge them into sprouting for fall planting.  

We are resting up after our fireworks show on the 4th of July.  Chainsaw Mary held a fireworks license and worked part time shooting them off up in Wisconsin....she blew the budget buying fireworks down here in Georgia!  Bought $350 worth.  Went to our prep-partners' home (the ones that have a boat dock where we keep the boat) and shot them off the dock, which is tradition around these parts.  Mr. Prep-partner was skeptical, but CM and I have worked together before and when we got our rythym  going he enjoyed the show.  There were lots of cheers & clapping over the water as well.  People bring their boats up and down the lake to see amateur fireworks displays.  Anyway, we had an hours' worth (even moving along briskly) of bending, touching the fuses, then walking away quickly in the opposite direction, so we are still a little sore from all that exertion.  It was fun though, and CM is already planning next year's show....more tubes, more multiples, more "cakes" and fewer singles will make it a little less strenuous.  Ka-BOOM!  Next project is jug fishing, which is legal here.

On 9/25/2012 at 2:27 PM, The WE2's said:

Still no tips? Hubby also wants to run an extra water heater tank to always have extra water stored.

wierd that nobody has it on the net....

1.  buy (or save) an old water heater tank.  Keep the old piping, too that you disconnected when it was taken out.

2.  Cut a square hole for a door in one side that will be facing the wall.  Preferably where there is a lable so it can disguise the fact it is a door.  It ill take a while as it is a double wall with insulation between the walls.  Put some magnetic latches on it to hold closed (if it is hidden, you can just put on a padlock & hasp.

3.  Remove all the crap inside (hard water leavings, dirt, stuff like that.  

4.  Save a spot next to the new tank, to set the repurposed one.  Put it there, and make sure it is reinforced at the base just as it would be if it were holding lots of water.  Turn that door so it is somewhat discreetly positioned - to one side is better than pointing straight out into the room.  Reposition the old unused pipes against the working pipes, so it looks like it was designed to hold extra water....

5.  Load it up.  

 

 

while you are at it, why not cut trap doors over the closets to stuff things in the rafters?  or maybe an unused "extra" sewage pipe bit enough to stow firearms inside?  Set it next to working stack, held in by a discreet bracket.  Nobody in their right mind opens one of those stacks up to see what is inside, LOL.

 

 

It appears we are entering season 3 with a vengeance.....HOT and dry.  Our tomatoes and snap beans are refusing to produce and they are looking rather peaked.  (two syllable versioin...peek-ed not as in the top condition, LOL.)  Time to start our autumn transplants, under partial shade of course.  Se need to find a way to rig some shade (yes I know I sound like a brokoen record).  Meanwhile we are replanting areas where squash succumbed to borers and wilt with carrots and onions. We pick squash until they quit, then as they succumb we pull them out.  Cabbages are all picked, lettuce is also, so I guess it is mustard's turn.  As potato vines dry down we are digging potatoes.  They are pretty good this year only about 10% have disease.  We are trying to master the tricks for growing them here, and it looks like part of it is to plant short season ones and do multiple plantings.  

 

we are also using a sprinkler nightly.  Mary likes to hand water, but it is too humid for her to stand out for optimum watering amounts.  The okra is starting to bud out, blooming will begin soon; the sweet potatoes are trying for world domination in the garden zone.  The lack of rain killed one of our blueberry bushes; hopefully the apple trees will hang in there.  The pomegranate needs transplanting, but we are uncertain where to put it.  Partial shade or full sun?  How much clay soil will it tolerate?  and so forth.  It seems happy in its pot meanwhile.  I don't think it is a wicking pot candidate, as they max out at 50 feet tall.  I wonder if a wicking clay hole (huge of course) would work?  Hmmmm.  I am trying to multiply cuttings from my rosemary bush for landscaping.  They seem hardy to our heat and smell soooo good when you brush against them.  If corn bore more prolifically I'd put some in to see how it weathers this hot/humid season.  

Our favorite caffeine for emergencies is called "water joe" - when we can find it, that is.  It is caffeinated water.  Tastes like water.  Kinda wierd tho, drinking water (hydration) containing caffeine (dehydrating), LOL. But a good option for when you need a little lift without additional sugar, chemicals etc.  Like I said though, you have to find it first.....that was one of the things we were going to bring back from Wisconsin.

3 hours ago, Mt_Rider said:

Thanks, Ambergris.......but.....what caffeine is there that is not {BLECH!} ... coffee?   I did, of course, have chocolate that day.  That's caffeine too, isn't it?     .....hope your toes are going to be alright. 

 

 

Wal mart makes energy water flavor packets.  Each one has caffeine equal to 1 cup of coffee...I usually make up a quart water bottle with 2 packets and nosh on it all day.  Current favorite iis sugar free lemonade.  Just get the ones marked Enenrgy...they also make some that are just flavoring.  I get tired of coffee so I use these a lot and there is a lot of flavor variations...grape, leonade, watermelon-lime, and (of course) peach mango.  Does not have the bitterness of coffee that upsets my stomach either.  If you can handle the artificial sweetener in them you might try them for caffeination purposes.  Their variety pack has several flavors you can try to see how you like them.

On 6/25/2020 at 8:05 AM, Ambergris said:

You might even want another four, to bury at the halfway marks on the perimeters to make a cross.  But I suppose you have already considered that and made your decisions. 

Im going all out....St Peters Palms (protects from storms, as I can attest) St Benedict medals (protect from evil & demonic influences) on all 4 corner of property plus driveway entrance, with a border of exorcised salt all around (the devil flees salt, which is one reason Christ called us "salt of the earth").  The cross is a great idea, I will do that too.  More on each building inside and out.  I buy in bulk and have them blessed upon arrival, since invariably someone else wants some I like to have extras to give away.

 

Today our refrigerator looks empty - the space I cleared out of the freezers is now re-filled with "new" meat.  After we made our 2nd trip we cut up 35 lb of steaks, 25 lb of ground chuck, and 6 pork tenderloins.  We shared more with our prep team partners to help them fill their new freezer.  And now....the press is starting to make noises about the return of covid....i guess they got tired of talking about demonstrations (or folks were getting too angry about the rioting) so they had to find something new to talk about.  We figured something was up when the National Guard started setting up a field hospital in one of the county's larger empty buildings.  

Good news and bad news....I cant figure out why anyone would say retirement is 'boring'.  AFter I schlepped in my meat finds this morning, a prepper friend called us and sent us links from the Wisconsin TV news.  It seems our old hometown is now having demonstrations, and the staging area just happens to be the (closed) motel where we were planning on staying at in a few weeks.  As usual the peaceful demonstrations ceased shortly after they started and they morphed into nasty ones.  15 miles down the road in the state capitol, one of the state legislators had a run in with demonstrators and they beat him up (yes pbysically) quite badly.  Covid rebounding has just caused more states to close their borders, Illinois is not letting non residents enter the state supposedly, and that could make going thru there pretty awkward if not impossible.  The IL motel we had planned an overnight stop over in (we always stopped there before) is also closed and in the middle of more demonstrations.  We decided to postpone our trip....so disappointing to all the folks we were going to bring cheese back for when we told them due to covid and civil unrest, the cheese was "back-ordered" until we could get north safely.  In our county the national guard is here, supposedly for covid hospital operations for when the covid numbers shoot up again (they are starting to climb) or to aid LEOs with protesters (they are attacking war memorials, statues, religious statues, whatever apparently strikes their fancy and assaulting anyone who objects).  The sheriffs dept has advised people there is a surge in burglaries and other crimes as well.  We would rather stay home, uninfected, and keep an eye on our property and help our neighbors keep an eye on theirs (we all know each other).  

 

The good news?  We went and got another batch of that sale meat (3 more ny strip loins,  four more 5-lb hamburger chubs, and 3 more pork tenderloins) with the money we had planned to spend on gas.  We do not know if we will see those sale prices again, or if another covid spike will cause shortages, and we have room in the freezer and empty canning jars to fill thanks to my canning up the freezer meat that was due to rotate.  Mary said to go ahead and can up some of the new stuff too - I will probably do a load of pre-cooked hamburger crumbles, and some more steak cubes over the week end.    

 

I scored some Lysol spray and wipes for my doctor, who had lamented she cannot find it (it disappears from stores here by 6:30 AM).  She runs her own medical offices (has two) and purchases supplies herself, so she does not have the resources of a chain medical operation.  We do not expect her to shop at 5 am on the possibility of finding what she wants..that is one of the advantages of retirement is that I can do that extra mile.  Her independence is one of the reasons we like her...she will go against the tide of corporate medicine, will work out financing with patients, and we suspect, if the mark of the beast becomes required for medical care she will work under the table.  What makes us think so?  Her reaction when we told her we would not accept repayment for any of the disinfecting supplies we took her.  The exchange went something like this:  "I want to pay"  "No".  "I insist"  "No" "I will take if off your co-pay next time you come in"  "I don't have a co-pay for clinic visits"  "Shoot!"  CM then says "tell ya what doc, if I get a boo-boo you can fix it up for me".  "Don't you think I wont do just that!"  "Deal". 

I just love a doc that will barter.  Besides if that covid "bump" occurs (and she believes as we do, it will) it wont get any easier to find that stuff.  So we get it now, when we find it, while we can afford it.  She also confirmed (in front of Mary, so now I will never live it down) that she considers me extremely high risk due to my medical history.  ("Keep wearing those masks and using sanitizer" she admonishes us, "and stay home!" )  So we will stay home, strengthen our personal infrastructure, and watch what happens.  I think we are actually seeing that old curse "may you live in interesting times" occurring before our eyes.  We will remain home...tend our garden....feed our critters....go fishing....and keep shopping those granny hours (5 to 7 AM) to keep our larders full. 

 

We finally got some rain tonight, enough to actually soak in a bit.  Tomorrow we will pick the garden again before the sun gets high, then move indoors to process that pile of meat into manageable packages.  'I will start fortifying our perimeters with sacramentals (talked to CM about it to see if she thought I had slipped my trolley....she said to go ahead, it makes sense).  I did not want her wondering if I was nuts or not, so I'm glad to see she agrees with my plans.    Our AC actually froze up today so we have started turning it off long enough to thaw out on a schedule.  This is no time to lose our AC but we have backup plans from the last time it happened ready in the wings.  Life goes on, and we are more grateful than ever that we are where we are.  

 

 

 

Today was my Social Security payday, so I got up for the new granny shopping hours - 5 AM to 7 AM.  It was important to get up that early to bag some meat at decent prices....Kroger was having a sale....ground chuck in 5 lb chub for $3.99/lb; pork tenderloins $2.99/lb; NY strip half loin $6.99/lb; fresh peaches 78 cents/lb; I spend was was left after bills on this stuff.  By way of comparison, Walmart prices (the only comperable game in town around here) runs ground chuck at $4.52/lb; pork tenderloin $4.36/lb; NY strip (steaks) $11.97/lb (yikes).  Heck yes, I blew the budget!  Wish I had more money, there were no limits on these meats.  Those half-the-normal-price-price peaches will taste good on ice cream, too....

I do love it when the sale hits the same time the money does.  Now to put a lock on the freezers.....

9 hours ago, TheCG said:

Or people who can prove they have 7 kids, including a few teenagers, at home.  A friend of mine is in that category, and she was having tons of fun trying to keep everybody fed when a bag of flour really only covers baking for a day or 3.

Mary & I go in separately & make several trips when they have good sales (rarely).  Its the only way we can get enough to share with folks who cant get there while the supplies are there.  We also use the self check out to avoid questions.  So far so good.....our latest mission is to find Lysol disinfectant with bleach or hydrogen peroxide for my MD who says she cant find it at all.  (Our last gift to her was 2 gallons of alcohol based sanitizer - and 4 qts of hydrogen peroxide.  (She is still using that stuff which is good, as the supplies of it are even scarcer than when we found that batch.)  Limits are ONE for sanitizer at Krogers, even less than at Walmart at the smaller town where supplies are slightly more plentiful.  I will be going out in the wee hours tomorrow (granny hours are back to 5-7 AM again) to try to score some Lysol stuff.  

At least bleach is plentiful - many folks have bought into the idea that it is "too" corrosive to use...I just take the usual precautions, no problems.  I like its versatility and to me, nothing smells as 'clean' as bleach!  

washed the canning jars before labeling them.  Got 5 qts of "steak cubes" from T bones & ny strip steaks in the freezer from last year.  None were freezer burned. (Yay!) Put the trimmings into the crock pot for 14 hrs, it is cooling in the refrig. now so I can skim off fat & boil down to double strength tomorrow.  Then I will can up a load of 'double strength stock - I get 10 pints to the canner load, most will probably be chicken since that is what I had the most remains to make stock with (bones & skin).  Our dear friends & prepper pals' freezer came today, in the rain, of course.  "only" $400 with shipping - prices on freezers are crazy, but their old one died and they needed something to work with and were happy with a little one so we fronted them the money until payday.  At least the wait time was reasonable - only 2 weeks instead of that open ended time span we had with the Sears debacle.   

 

The garden is finally kicking out tomatoes - so far a couple a day - tonight we had our first plate load of vine-ripened tomatoes with our steaks & baked 'taters.  Nothing else needed to complete our favorite summertime feast, but we had cheesecake on hand, so even dessert was decadent.  If I had remembered that I would have picked some of our volunteer black raspberries for a sauce/topping.  I think I will have to start picking & freezing some of them for when we want something a little different on ice cream.  That has me wondering now - I never raised blueberries before.  Do the ripen all at once or do I need to keep them picked so they make more?  Such a delightful quandry.  I think they are ripening now.   Along with tomatoes, our "now picking" list includes green peppers, and summer squash.  I even have some zucchinis to grate up for zucchini bread (the only way DM will eat it).I have recipes for the yellow summer squash too, but cant keep up with it since I have to use a cut down recipes.  But it does give me the chance to use my cut little blue ceramic 3 cup casserole.  Guess I'll have to freeze it.  Have to look around and find out if I can freeze the casseroles, or if it is better done separately.

 

The coyotes are moving around at night here lately.  Either it is breeding season or the lumber company has disturbed their habitat by cutting in a new area.  Now I have to go armed to feed the kitties.  The first promise our neighbors extracted from us was an agreement to shoot coyotes on sight, as they kill pets around here.  Id use my trapper training and put out traps, but too many dogs get loose and I would not harm a neighbors pet for the world.  Oh well.  

 

 

 

 

 

 

 

Yesterday and today I am making stock from my frozen trimmings.  I put them in the crock pot for 24 hrs, then strain, chill, remove fat & boil down to 50% volume.  I have almost enough for a canner full of pint jars.  I figure double strength stock will be diluted down with water when I use it, so pints should do nicely.  I cant believe what the stores are charging now for stock  

 

I also took a lot of steak package out of the freezer to cut up and can, mostly T-bones, porterhouse and NY strips.  Last July seems to have been a good year for meat.  We shall see what this year holds.  So far its not looking very auspicious.  But I am clearing out some wonderful freezer space as I go.  

 

 

Sometimes you want to try to salvage it - especially when the budget is tight and the alternative is no meat.  I, for one, am taking steps to watch my rotation of foods more closely so I do not have to utilize these tactics...hopefully....but I acknowledge that it is nice to know there are options "just in case".

Sweet Baby Rays rocks!  I especially like my sauces sweet!  The last time i made BBQ to use up some "old" hamburger, CM said the sweet sour was a little sharp....but her taste runs to even sweeter than I am used to, so I have to remember to keep it more to her taste than mine (I am more flexible).

Nowdays with the price of meat going through the roof, more and more folks are not only buying freezers, but a lot of us are using up and rotating what they already have on hand to make room for new stuff.  But once in a while, you run across some freezer burned meat, and you ask yourself   "Hmmm, I paid a lot for this....can I salvage it?"  

 

The answer is yes, there is a good chance you can.  First of all, freezer burn won;t hurt you or make you sick.  It does however, make the meat tough, dry, and sometimes odd tasting.  But it won't kill you, if you have to eat it.  I just recently salvaged some steaks that spent a little too much time in the freezer by doing a little homework and trying one of the things other people recommended.  

Although I do not expect you to go out and deliberately leave things in the freezer that long, it sure is nice to know that all is not lost!  Here is what I found out.

 

SIX WAYS TO SALVAGE FREEZER BURNED MEAT

1.  Slow cook with BBQ sauce.  This counteracts the toughness, dryness and the odd flavor, which are the three main traits of freezer burned meats.

2.  Grind or cut into chili dice pieces, then precook, drain & rinse well, and finish by making it into chili.

3.  Soak in white vinegar which tenderizes & removed odd flavors.  This is what I used except I sprayed the meat (I keep white vinegar in a spritzer to clean grease off my stove).  I sprayed it around 30 minutes before dinner.  The smell & flavor of vinegar disappeared with cooking and the meat was delicious simply grilled.

4.  Pressure cook and make stew or curry.  The tomato in the preparation  be it juice or puree, works same as the vinegar, deodorizing and tenderizing.  The pressure cooker speeds things up.  

5.  Marinate in any commercial marinade, then cook as usual.  One of my favorite cheaper ones is plain old house brand Italian Dressing.  Garlicky, so if you object to garlic, use vinaigrette without garlic instead.  Or you can purchase an 'official' (but more expensive) marinade.  if you have a good one, heck, make your own!

6.  Cut it up, partially cook as for hot pack canning, then drain & rinse.  Can it in a broth (I use bouillon cubes).

 

As I clean out freezer to make room for new meats (just in case we get another covid bump in the autumn) I am finding some items that are older than I would like, but that I am using anyway, since meat prices are about 3 to 5 times higher than when I bought them less than a year ago.  But I fear no freezer burn, for I have successfully counteracted it, and it worked, by gum!  

  

 

 

 

Went back to the grocery store with the good sale on ny strip halves, they were out yesterday.  Hey, they are out today, too.  Maybe tomorrow the meat man says.  Got some chicken breasts instead, they had bonless, skinless ones ones for the same price as plain ones with everything still attacked.  Came home and divvied up the big packages into meal size ones.  Skinned and boned the thighs bought yesterday.  I guess I'll get up early again tomorrow and try again (yes the sale price at $7.95 a lb) is that good.  Even plain old ground round is going for nearly that much.  Got some yummy fresh peaches - the price on those is down to what I will pay so it must be peach season.  CM says she likes them canned better than frozen for eating over ice cream.  Now that is an easy dessert.

 

The same store brought back their "grannie hours" (must have had a LOT of complaints, they suspended them when we started the covid opening up stuff).  Its 5AM to 7AM on Wednesdays only.  Since I have been getting up early anyway, maybe I'll have a look see to see if it is worth it.  Whoever the heck told them seniors did not like to sleep in was wrong, but at least once I will have a look see.  

 

Heard a good one today....."Did you hear about the vaccine against covid?  When someone coughs in your face, you just throw something and yell "No Justice No Peace" and it kills all the covid germs."  must have been discovered by the same folks who keep posting that masking helps nothing, that it is just a sign of opression.  (Junk science strikes again!)  

 

 

Tomorrow is voting day in my state....Ill be there even if I have to shower in rubbing alcohol!  We have several senate and county judge races going, and those are (arguably) as important as the presidential race, as they are a lot closer to home and much more likely to affect day to day living.  Like I always have said, if you don;t vote, you ain't allowed to gripe about the results!

 

 

               

 

today is a "quiet day:  Since my computer does not do streaming well (lots of fits & starts) I wait until my church service is over to view it online.  My church is so tiny that if we were to follow the covid re-opening guidelines perhaps 20 folks could sit in the church at a time, and maybe 30 in the church hall.  Then the cleaning....my oh my....the church is over 200 yrs old so it would be a task and a half.  So for now, we stream the services.  Communion is available by knocking on the door of the office when you see the pastors truck in the driveway.  He will bring out the consecrated host for you.  I do miss singing in the choir though.   A good side effect of the covid stay-home orders is an increase in introspection and my prayer life.  I am finding there is plenty of time to pray once the rattleing and distractions of the outside world abate.  I notice folks have reconnected with their children more, and this is also an unexpected blessing.  It would be ironic if the "summer of covid" became a pleasant childhood memory for those who succeed in quelling the fears and accenting the togetherness.

 

CM and I have not had to adapt a lot.  Our lives have been more deliberate than most due to our budgetary restraints.  It is hard to do a lot of impulsive things on a sparse budget.  Yet we get everything we need, and finish everything we need to do.  We just plan it out and do it a little slower.  As I wisecracked when I was on the walker, "I used to hustle and bustle, now I just do a meditative amble.  I still get there, though, and the trip is much nicer."

 

Our tomatoes are starting to ripen....we are drooling with anticipation!  Picked our first "make it into zucchini bread'" size zucchini.  That is the whole reason we raise them, as CM does not like them any other way, and I find their flavor rather bland as a vegetable.  Its a good thing we are making more freezer room.  I will be pureeing and freezing all the zucchini we can beat the vine borers to as well as baking up zucchini bread out of the zucchini we will be replacing.  Rotation can be tasty!

We found freezers on ETSY - new ones - with much better delivery dates (like 5 days.)  Mostly small ones, but some big ones, too.

of all places we found a freezer on Etsy!~   

Now our friends will have one, and so will we have two small ones.  Yay!  Free delivery, in 4-6 DAYS instead of months.  And yes, there are more of them.  So if anybody is looking....try Etsy.  On to phase two....tomorrow I will buy 2 padlock hasps and some JB Weld and put locks on those things.  I did learn from the internet NOT to drill and screw one on as one would expect....many freezers have coolant lines in the doors, and if you hit one, well, no more freezer.  With the money we have saved CM wants to get more chicken to can.  Wow...who's the canning fool now??

OK....the winter garden was a winner.  We had 2 kinds of collards, kale, caggabes, broccoli, and mustard greens.  The lettuce we planted in Dec was grown & we picked the last of it by mid-May.  We had a ruffly kind, a bibb and cos.  The onions we put in during Nov plantings kept us supplied with scallions all winter and we picked the last of them in April, planting replacement onions in their place.  Sone of the "Beauregard" sweet potatoes I had in storage sprouted, so I rooted them during March.  We planted them in April, but they just sat there until the weather warmed in May.  

 

For the early spring season we put in broccoli, more lettuce, more cabbages and kale in early February, and started picking them in May.  The broccoli is petering out now, and I picked the last of the Jersey Wakefield cabbage last week (it made wonderful slaw - I use a recipe popular with many restaurants, a creamy one with poppy seeds).  Now the tomatoes are producing, but they are not turning red yet; green peppers are starting and doing nicely.  Vine borers got a couple of our zucchini, and we gave up and bought a drench to soak the soil & kill them when we replant.  We have replacements in the wings.  The yellow squash is producing, the borers either don't like it or have not found it yet.   We also put in tomatoes, they are indeterminate.  I told CM when she prunes out the suckers to save them and we will root them for replacements just in case we have disease or bug issues.  The green beans are giving us a nice picking  every other day.  Some I cook fresh, some I freeze.  Carrots have not come up yet.  Okra sprouted once it got warm enough.  CM does not like it so I only put in a half row (4 plants) which is enough for me.  I am thinking of maybe planting more carrots in a pot, just to see how they do. 

 

As summer progresses we will battle bugs & diseases as usual.  Keeping things watered is also an issue - CM has to water every other day or so.  Our potatoes are getting "hollow heart": which is a watering issue, so we are attempting to increase the water to maybe get some good taters along with the hollow ones.  We can always hope.  

 

As for flowers, the lilies are spectacular....we hate 5 foot tall trumpet lilies and smaller ones too  But it is the big ones that make people honk and wave.  Can you imagine a bouquet of 5 foot tall flowers with 6 x 8 inch blossoms?   They multiply, so maybe in a year or two I will try cutting them for gigantic bouquets.  Gotta find some equally huge vases, LOL.

Homesteader, those kind of medical folks (when I worked in the hospital) always spoke disparagingly of those who "self medicated" with alcohol. As if getting hooked on oxycodone for arthritis is better?!?!?  i will never look down on ;people doing that, as long as they are mellow when they drink.  Not as long as they have to put up with all the crap the system insists on dishing out.

 

Now the good news....CM found a total refund for our sears order....every penny.....put back in our account this morning!   And the executive expediter was very nice and agreed with me that the service folks were "incorrect" on everything they had tried to make me swallow.  Looks like it was a case of them just trying to make me shut up and go away.  Not a good attitude for customer service.  I was assured it would be corrected.  

 

Our kitties are all healthy, and so is their mama.  I was astonished at how calm she was at being packed up to go to the vet.  I guess as long as the babies were with her she figured everything was OK.   Now everyone is in the house as we are getting a week or so of rain.  Mom is just hanging out with the babies, enjoying room service and her private meals and litter box.  In a few days we will give  Missy (our universal mama dog) a treat and introduce her to the babies so she can fuss over them.  Its so sweet to see.....

 

 

 

 

My goodness!  Why is it that we have to stick a boot up the posterior of people to get them to just do their jobs?  Good heavens, doesn't anybody get fired anymore for failure to perform?  Or do you have to have the wrong politics to get fired?  Sheesh.  

Started my crockpot up with the beef trimmings to make broth for canning.  Then ran outside and moved our mama cat into the carport with her 5 little ones, as her nesting spot, while nice for hot weather, is in the area where our roof drains down when it rains, and it was thundering and getting ready to rain.  Fortunately mama cat is very calm and trusts us with the babies.  We made her a nest box like she has had before, just inside where everybody would stay dry.  CM wants to take the kitties in for a vet check - I dont know how young is too young, but the vet just loves babies so she will probably make a fuss over them.  She was shocked that Scruffy's face had healed up so quickly and completely - and she was delighted too.  She was NOT expecting such good results and said if it wasn't for the crook in his tail she would think we had switched kitties on her.  

 

One of our dogs is the motherly type...she loves babies of any species, and loves to cuddle and wash them be they canine OR feline OR avian....its all the same to her.  I guess if we needed a foster mama she would be happy to step in.  To her, babies are babies & she loves them.  Fortunately it has not occurred to her to try to mother a fawn - that would be a little complicated!

I guess every homestead needs at least one universal mama.

 

 

Wjy does that not surprise me.  I just with they would come right out and SAY SO.  We got so mad at Sears that we cancelled the order and demanded our money back.

They kept telling us "two more weeks....two more weeks....two more weeks....;  

today Sears messaged us with a 4th delay in delivery on a freezer we ordered back in April.  CM was so angry that she cancelled the order  I was the negotiator talking on the phone, she gets mad and hangs up.  First they offered us #50 for our inconvenience...CM said no, $25 per change or $100.. Nope, Sears declined.  I asked CM if since it looked like we were being messed with all over the place, should we cancel and mess back with them.  Yes, she said.  We cancelled a $800 order.  Then they said there would be a non-refundable delivery fee.  Oy!  I was mad then, and asked them why a delivery fee when NOTHING was delivered.  Unacceptable.  (Like we would pay them to mess us over?)  Another long hold, then  "OK you get the full amount back".  Then the next one...it will be 15 to 30 days before it is being returned.  I asked them why?  Are they slow walking it from Chicago?  They tried to blame covid, saying the banks were slow.  Uh-uh, I said....banks were open during the covid thing as a critical institution.  Besides, the transaction was electronic....instantaneous to take the money during the covid business, so it should be faster getting it back.  Lots of apologies, which by now sounded rather contrived.  I could not get then to expedite it.  So then I found out who the VP in charge of customer relations is and fired off an email, complaining of third world service.and requesting expediting of the check to restore there heretofore superior reputation in my eyes.  We will see if it works at least I felt better after pestering a bigwig.  Maybe I can sent another copy tomorrow....and the next day.....and the next...Needless to say, when we do get our money back we will count it carefully then go buy a freezer somewhere ELSE.  I do mourn the passing of Sears.  They sure have gone downhill.