Food Stamps Cooking Club

When we think of birthdays, our brains almost automatically bring up pictures of CAKE.  But for Uncle Sam’s birthday we are more likely to celebrate with HOT DOGS and picnic food!

As you know, we are all about eating with health in mind and doing it frugally.  But on The Fourth of July, let’s let our hair down and party a little.  We’ll do it all on a budget!

The nation is having a love affair with their grills.  If you have a grill, that’s great but if not-hey, we have been heating hot dogs on the stovetop forever!  It’s how you dress those dogs that matters.

Do you like sauerkraut on your dogs?  How about pickle relish?  Catsup?  Mustard?  All of the above?  How about chili?

Whatever your choice, I have a fresh idea for something to quench your thirst that will go really well with dogs, ribs, or whatever your menu touts:

Cool-as-a-Cuke Lemonade

–from the Lincoln, NE Journal’s Food Section July 1, 2009

1 English cucumber, coarsely chopped

*I used REGULAR cucumbers, strained the seeds and it worked very well

2 - 12 ounce cans frozen lemonade concentrate, thawed

10 cups water

Cucumber slices to garnish the pitcher; you can cut halfway into slices of cucumber to position on the edge of each glass for a touch of glam…

In a blender, combine cucumber and one can lemonade concentrate; blend until almost smooth.  Transfer to serving container.  Stir in remaining lemonade concentrate and water.  Cover; chill up to 24 hours.

Stir before serving.  Serve over ice.  Makes 12 servings of delicious, nutritious cool refreshment with your food budget in mind.

Raise your glasses this weekend to toast Uncle Sam!

-0-

We would be remiss if we did not thank you for your emails, letters, comments and responses to this blog.  We also deeply appreciate that you are sending people in your circle of influence to Food Stamps Cooking Club so they can get our occasional messages with tips and ideas.

For people who depend on food commodities, food pantries, even Angel Food Ministries-it is critical that we provide useful, helpful information and that is our intention and mission.  For those who benefit from SNAP-Supplemental Nutrition Assistance Program, we are hopeful that you are gaining benefits here that serve you as you make food choices at your local market.  If you are fortunate to have Farmer’s Market coupons we are eager to hear from you at foodstampscookingclub@gmail.com .  Finally, we want to thank all of you who have stopped by our partners, who are as vitally interested in your health and well being as we are.

We hope your Fourth of July celebration is a real BANG UP party!  Be safe!  Be well!  Be happy!

Connie Baum

Supper's Ready!

I am so tickled to SHOW you what we had for our evening meal!  What is pictured is a stir-fry that melted in our mouths!  Here’s the scoop:

“I Don’t Know What To Call It But It’s Delicious Turkey Supper”

1 tablespoon oil  *I prefer olive oil; use what you like best

1/2 medium onion, chopped

3 ribs celery, chopped

1 pound lean ground turkey  *Ground beef, even cooked chicken would work well

1 cup corn *I used frozen but canned will do; fresh would be even better

Salt and pepper to taste

Poultry seasoning to taste

1 - 2 cups cooked pasta  *I used spaghetti because that’s what I found in the fridge, all cooked!

Heat the oil in a large, heavy skillet.  Add the onion and celery.  Allow to cook til veggies are tender.  Add the turkey meat to brown.  Salt and pepper to season.  Add poultry seasoning. *NOTE:  I did not measure but I’d guess I used a rounded teaspoon.  It seemed as if it might be too much but the dish had good, rich flavor.  Add according to your family’s preferences. Add corn and allow everything to heat through well. Add the pasta and heat thoroughly, stirring so the pasta does not become sticky. I served this in pasta bowls; we had lettuce/tomato salad and buttered toast with this tasty creation.  We washed it all down with refreshing iced tea.

Who needs dessert?  SIDEBAR:  The Normanator needed dessert and he served us up dips of chocolate marshmallow ice cream after the dishes had been washed!  END SIDEBAR.

The kitchen stayed cool on this warm day; we filled our tummies with fresh goodness and dinner was on the table in jig time!

What did YOU make for dinner?  We’d love to know.  We so hope you’ll send your “reports” to foodstampscookingclub@gmail.com

We appreciate that you have stopped by our partners and we are grateful for your comments here.  We know you are opting in to Food Stamps Cooking Club and for this we thank you.

Users of food pantries, Farmer’s Market Coupons, food commodities and SNAP-Supplemental Nutrition Assistance Program are our heroes and heroines.  We aim to help them all we can by providing useful information and news and food ideas.  We want to make a difference and be of help.  After all, if we are not part of the solution to life’s issues, we must be part of the problem!  Can’t have THAT, now, can we?

Connie Baum

PS/I spoke with the local grocer today.  HE ASKED ABOUT OUR COOKING CLASSES!  Stay tuned!  We are accepting your class ideas…foodstampscookingclub@gmail.com

As you are well aware, this very blog was created to serve people who struggle to put food on the table.  There are folks all over who sincerely believe that they will save money on their food budgets if only they use “helpers” from the grocery shelves.  There are good people everywhere who have not been interested to learn to cook or have not been taught how to cook simple, nourishing, whole foods. Some of those very people have been busy carving out careers and now find themselves jobless or without resources to feed their families.  There is another segment of the population who know how to grow, cook, and even preserve their food–they are keeping their eyes open for frugal new ideas.

While I enjoy preparing and eating good food, my true passion is for PEOPLE.  I want every person on the planet to be healthy and happy.  We hosted a mini cooking school last year in our home, hoping to reach families and help them learn in an atmosphere of support and love.  The bonus in doing that was the rich relationships we formed!

Sometimes something comes along to help us get the word to the people we so dearly want to help.  Today I learned about something along that line:

In Nebraska our Nebraska Educational Television station-NET-and the NET Radio Stations of the National Public Radio Network will be providing information to help with survival in this recession.  Both media outlets will be providing assistance in stretching your grocery dollars, trimming your family budget, and helping you figure out how to reduce transportation and insurance costs.  Furthermore, they have programming designed to help you negotiate with creditors and ways of lowering your stress level!

Here is the web address offered to learn more about this series: CLICK HERE

I am delighted to learn that people who will be featured in this series are some of the University of Nebraska “super stars” from the extension service.  WHEREVER YOU LIVE, YOU CAN CHECK WITH YOUR OWN LOCAL EXTENSION SERVICE IN YOUR COUNTY.  THESE PEOPLE ARE A WEALTH OF GREAT INFORMATION AND IT IS COMPLETELY FREE OF CHARGE.

You may be receiving assistance procuring food because you are participating in the Farmer’s Market Coupon program.  The information on the upcoming media presentations will be of benefit to YOU, as well!

OK, kids, we have our business out of the way.  Let’s find something great and affordable to eat!  Here’s an idea:

3 BEAN SALAD

2/3 cup vinegar

2 tablespoons sugar

1/2 cup vegetable oil

1 can cut green beans (2 cups if your beans are fresh or frozen)

1 can cut wax beans (2 cups if your beans are frozen or fresh)

1 can kidney beans (2 cups if you have cooked them yourself)

1 medium onion, thinly sliced (I cut mine into rings; they’re prettier that way!)

1 rib of celery, finely chopped

1 teaspoon salt

Dash of pepper

METHOD:

Combine vinegar, sugar, and oil in large bowl.  Drain and add the beans.  Add onion, celery, salt and pepper.  Refrigerate 24 hours.  This serves 8 to 10 people.  If you are lucky enough to have some left over you may store it in your fridge for a week.  This makes a super picnic salad because it keeps well, thanks to the vinegar and the salt.

*Foods should not be sitting around in the hot sun; if it is a picnic, pack plenty of ice in your cooler!

-0-

If you are NOT a user of food pantries, please be advised that those who need to visit the community food banks are people who may not have ‘SNAP’ debit cards or cash for spices, flavorings.  It would be charitable for you to keep this in mind as you choose items to donate to your local food pantry.

I would also remind you that you all have favorite ways of saving money on your food bills.  Please share those with our readers by sending them to foodstampscookingclub@gmail.com

Of course, we can’t wait to read the comments you post here, so please share your thoughts with us, won’t you?  You are free to comment anonymously and you are equally welcome to strut your stuff by mentioning your URL.  IF your comments aren’t spam-like we will share with our readers.

For those of you who are regular users of SNAP-Supplemental Nutrition Assistance Program and food pantries and you who receive food commodities–your comments will most likely help the most people because YOU have the most credibility when it comes to using these services.

Connie Baum

PS/ Thanks to everyone who has popped in on our partners, too!

Hardly!  The Normanator went to the garden early this morning and when he returned, I could hardly SEE him for the ginormous beet leaves and his glorious harvest!  I was sure we had hit the Mother Lode.

Beets are so delicious.  We have always loved Harvard beets and pickled beets. When I was a student in Omaha I stayed with a family who treated me to Borscht, or beet soup.  O, MY!  Such good food!

I consulted the Food Network to learn more about beet dishes and was reminded about how yummy beets are when paired with jicama or cabbage or broccoli.  These brighten up any meal with color and that rich, earthy flavor.

The beets we have today were cooked to their tender best, easily peeled by using a paper towel-after they were cool enough to handle-and sliced.  A shake of salt and a sprinkle of pepper will do just fine for our lunch.  I have salad with beef and cheese for the protein, so we are set for a fine summer lunch.  Oh, how I wish the entire Club could come put your toes under our table.  I guess you know our table isn’t THAT big! grin

How do YOU like to serve beets at your house?  Have you bought beets at your Farmer’s Market this season?  Please send your ideas and notions to foodstampscookinclub@gmail.com so we can pass the good word.  We are SO pleased that so many of you have taken the time to visit Food Stamps Cooking Club so you are in our loop.  Soon you will be receiving a few ideas to your Inbox that are meant to help you.

If you are a user of food commodities, food pantries or Angel Food Network products, we are especially eager to hear from you.  If you use SNAP-Supplemental Nutrition Assistance Program or Farmer’s Markets to feed your families, we are eager to learn how we can help you even more to make those food dollars count.

And as you know, because you see this every time you come to this site, you are warmly invited to post your comment on this page. You are free to “lurk” and be anonymous or you are welcome to strut your stuff and leave your calling card in the form of your URL.

It’s important to thank all of you who have paid a call to our partners, as well.  Their banners and messages are on this page, as well as our heartfelt appreciation.

Connie Baum

Here you are, near the end of the month.  The food budget is depleted but the cupboard and fridge look mighty empty.  This might be especially true if you are a user of food pantries, food commodities or you work with the good folks at SNAP-Supplemental Nutrition Assistance Program.  But these days, it can be true for any of us.

What’s a family to DO?

I made a happy discovery this week that may be of help to you.  I had a few dry red beans and a jarful of dry pinto beans.  I also had some bacon that needed to be used.  I soaked the dry beans in some salt water, then I drained and rinsed them.  I added a bit of salt, pepper and a smidgeon of ginger to about 2 cups of water.  Then I covered the beans with home made broth I had stashed in the fridge.   I cut up 3 or 4 strips of bacon with kitchen shears and dropped them into the mix.  As the pot bubbled the aroma was very tempting!  I tasted the broth and it seemed to me there was too much celery flavor from the broth.  I pondered how I could overcome that…

I remembered there was some BBQ sauce left from another meal so I experimented by spooning a bit of the broth with a tad bit of the sauce.  I was DELIGHTED that it took the strong celery flavor away and just tasted rich.

Oh, my.  Paired with some cornbread and a dish of fruit, we felt as if we had dined with the best of ‘em! There is something deeply satisfying about digging down into your own creativity and making the best of the foods you have to work with.  We feel totally blessed.

Another satisfaction: the email comments we are getting from our visitors!  It seems that you have found us because your friends and family are being helped by our suggestions and ideas.  We think YOU have ideas that top our own and we love to have you share.  Simply email foodstampscookingclub@gmailcom.  We are so pleased when folks come to Food Stamps Cooking Club to leave their name and email because that gives us the opportunity to send tips and ideas out to every club member!

We hope you are enjoying these summer days.  In our neck o the woods it is oppressively hot; most of the nation is covered with a heat wave.  Wherever you are, remember to eat well and wisely to be in the pink of good health!

Before we sign off, we want to thank you for popping in on our partners.  We appreciate that so much.

Connie Baum

Snail mail was fun once again!

I have received an invitation from Terri Brethouwer!  You’ll remember Terri from the other day when we ate chicken together…her official title is “Family Development Associate” for Southeast Nebraska Community Action.  One of the hats Terri wears, among many others, is that she takes care of our community’s Food Pantry.

Terri would like to form an Advisory Board.  It would serve as a link between public and private organizations.  The board would suggest and assist in planning, coordinating and organization of the Center.  They would also be involved in fund raising activities.

This will be a golden opportunity to make a difference in our little town.  It is the chance to be of service, make an impact and have some fun.  YOU KNOW ME; if it is not fun, I am nowhere to be found!

Terri is already gearing up for Back-To-School, Fall Holidays, even Christmas.  She is well organized and well intentioned.  I see this Advisory Board as being a place for folks to feel included and doing important service work.

During the time Terri and I met in her little office there were shoppers in the thrift store part of the building.  They were so pleased with their “treasure finds”–one lady had a dress and jacket; another woman found a sweater she could not live without.

There is a good energy inside our little SENCA* Center.  You can feel it as soon as you open their big front door.  People there are cheery and pleasant and the clients seem to be glad to have folks pop by to visit.

Maybe you are a user of SNAP* funds.  Maybe you receive food commodities or have shopped in a food pantry.  This Advisory Board will be working on ideas that affect you directly.  If you, as a client, would be interested to help work with and possibly improve this program, your input would be very welcome.  You are encouraged to contact Terri at 402 335 2134 during business hours to let her know of your interest.  She can tell you more about the new board and its duties.

* Senca is South East Nebraska Community Action

*SNAP is the acronym for Supplemental Nutrition Assistance Program

So, that’s what’s cooking at the food pantry.  What will you be cooking at YOUR home?  Here is a simple idea for these warm, muggy days:

FOUR CHEESE TURKEY CASSEROLE

12 oz package egg noodles, cooked per package directions

1 box frozen peas, thawed

2 cups cooked turkey, finely chopped *I used ground turkey and browned it first.  I also added some poultry seasoning to it as it browned.

1 cup heavy cream

1/4 cup mozzarella, shredded or chopped

1/4 parmesan, shredded or chopped

1/4 cup blue cheese crumbles

1/4 ricotta cheese

salt and pepper to taste

1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley

Cook noodles per package instructions; drain and place in large bowl.  Combine cooked noodles, peas and turkey.

In a skillet, bring the cream to a simmer.  Remove from heat and carefully stir in cheeses.  Toss cheese sauce with noodle mixture, add salt and pepper and put the entire mixture into a non stick skillet.  Heat thoroughly, stirring gently.  When it begins to bubble and the cheeses are melted, sprinkle the parsley over top.

When served with a leafy green salad, this is a crowd pleaser! They’ll want dessert, though; you can be sure of that!

-0-

Our stats indicate you are sending your peeps to Food Stamps Cooking Club
in order for them to sign up for the Cooking Tips. We thank you for that. We thank you, too, for visiting our partners. You are always invited to leave your comments for us and we love hearing from you at foodstampscookingclub@gmail.com so keep those messages moving! Thanks!

You probably got a little message this week from the Food Stamps Cooking Club Tipmaster. We never want to impose on you because we know how busy you all are. We just want to keep you in our loop.

Enjoy your holiday weekend!  Remember that you are loved and appreciated!

Connie Baum

Is it your Saturday morning ritual to visit your local Farmers’ Market?  If so, you might be interested to know what I learned this morning.

Our local SENCA Center’s office-South East Nebraska Community Action Center is sporting a new look, under the steady hand of a new Director, Terri Brethouwer, and a new cook who is passionate about food, Teresa Borrenpohl.  Both of these vibrant young women have been on the job only a short time.  They seem to be properly partnered and I’m liking the way they think.

As I entered the building I was greeted by less clutter and more comfortable chairs, arranged for conversation.  That made me smile.  In the main dining room, many of the dark pieces that crowded the room are gone.  In their place stands an attractive mantel.  There were well fitted tablecloths with a patriotic theme covering each dining table.  A number of men from the community were gathering for coffee and to solve the problems of the city and the world.  There was cheer in the air as folks greeted one another.

My order for their famous Wednesday fried chicken-Smart Chicken-was taken by the cook herself.  Smart Chicken is a Southeast Nebraska mainstay.  It is processed with air, not water, and is a top quality product, giving Johnson County the bragging rights since it is a local enterprise.

Tomorrow, as I eat my lunch I will have a meeting with Terri Brethauer as we discuss the Food Pantry, how best to serve its clients and we will talk about the new Federal program for Seniors: Farmers’ Coupons.  Senior citizens who meet the eligibility requirements for this program can get special coupons at discounted prices so they can shop at Farmers’ Markets and use the coupons to buy locally grown, health-giving, life-supporting nourishment!

This program is great news for those who use SNAP-Supplemental Nutrition Assistance Program-or food commodities or food pantries.  It is especially good news for Seniors.  You are welcome to pass the word amongst those in your circle of influence; I’m sure the program administrators would welcome the publicity.

You might welcome a recipe…have you settled on the menu for Father’s Day yet?  Oh, the circulars are out and steak is so cost prohibitive that you are likely to opt for the more affordable hot dogs!  That would be one great way to stretch your food dollars and the chances are good most dads would appreciate your economizing!  Our local market is advertising boneless chicken breasts for $1.99 per pound and that would make a wonderful meal for Dad.  How about grilling some chicken or braising it?  You could serve some barbecue sauce with it, too.  Here is an idea even the children can help you make:

Braised Chicken with Marinade

Cover the chicken and allow to sit in the fridge for at least 24 hours.  Then you can broil, roast or braise.

2 tablespoons vinegar

1/2 teaspoon ground ginger

1 clove garlic, minced

2 tablespoons brown sugar

1/2 cup soy sauce

1/4 cup vegetable oil

This will give your chicken a bit of an Asian flair.  Dad will like it; so will the kids.  And Daddy will be proud that the little people in his household contributed to his special day!

Enjoy your trips to the Farmers’ Markets!  The bounty there will offer good health for your whole family as well as an opportunity to support your neighbors!

Please send your ideas, recipes and suggestions to foodstampscookingclub@gmail.com and if you have not done so, we hope you will put your name and email address in the little box at the top of the page on foodstampscookingclub.com.  We trust you will share this information with your friends and family; we do not want anyone to miss out!

Our partners will be pleased to have you visit their sites, as well.  If you like what you see here, you might like to let them know so they will feel their efforts are fruitful.

Oh, and when you visit your local Farmers’ Markets, do give them our warmest regards!

Food Stamps Cooking Club

Connie Baum

One of my personal favorite websites is Cook It Quick! and I refer to it often.  I am amused to note that they are now active on www.Twitter.com!  We have Food Stamps Cooking Club members who are in our personal Twitter stream!  How much fun is THAT?  You are welcome to join that Twitter stream by clicking here: Twitter.com/motherconnie

When I made my most recent grocery run, I noticed bananas have increased in price.  That’s a pity because I have a little snack idea for you that calls for bananas:

Monkey Milk

1 banana, fairly ripe

1 cup chocolate milk (you can use commercial chocolate flavoring in dry or regular milk)

1 cup frozen yogurt or ice cream

Mash the banana, put everything into a blender and whirl until smooth.

Monkey Milk is a snack that children will clamor for again and again.  You can vary this combo by adding a spoonful of peanut butter or changing the flavor with berries.  Using 1/4 cup of protein powder will help keep youngsters from craving sweets, too.

-0-

We hope you have time in your busy lives to pop in on our partners.  They are sincerely interested in helping you boost your bottom line and make the most of your food dollars. They are keenly aware of the challenges posed when depending on food pantries, food commodities or just managing the food budget on any income.   Some people can procure food through Angel Food Ministries, too.  If we are able to help those folk and those who are using the SNAP program assistance, we are fulfilling our mission.

Your emails have cheered our hearts and they have been DELIGHTFUL!  Keep them coming at foodstampscookingclub@gmail.com !

Connie Baum

It has come to my attention that some of the people who use SNAP-Supplemental Nutrition Assistance Program funds for their food, as well as people who have food commodities and food pantries have taken on some unusual activity.  This may also include patrons of Angel Food Ministries.

Here’s the thing:  Everyone is concerned during this stressful economic time that people have enough food to eat.  People from various churches in this area-and I am sure other areas-have developed “food drops” for people in their circle of influence who have need. This is, of course, noble and commendable.

It seems, however, that people have begun to let greed creep into the equation.  They are making the rounds from county to county and food drop to food drop to over fill their cupboards.  And maybe, their tummies.

There is no “Food Police” to patrol this situation. People must let their conscience be their guide.  If you know of someone who is “working the system” in this way, please be loving to them. Gently and kindly mention the folly of their ways to them.  Help them to see the bigger picture and to understand the long range implications.  If I take more than MY share of food, that leaves less for the next person. Even little children can understand that fair is fair…

We truly are ONE; we are all in this world together.  Whatever happens to one of us affects all of us.

Here’s hoping people will HELP one another and everyone can benefit for the highest good of all of us.

Having had my say about that, I will now climb down from my soapbox and share a wonderful recipe you may want to include in your menu very soon. It will probably be a dish every family member will enjoy.  The spinach crop is winding down at our house and this recipe will take us out of that phase of the garden in a blaze of glory:

Spinach-Bacon Macaroni and Cheese

3 cups medium macaroni, cooked

6 ounce pkg or two handsful fresh spinach leaves, chopped

4 slices cooked bacon, drained and chopped

2 Tablespoons flour

2 cups milk

2 cups shredded sharp Cheddar cheese; set aside some for topping

1/4 cup grated Parmesan cheese

Method:

Heat oven to 350 degrees

1. Cook macaroni per label directions, adding spinach at the last minute and drain.
   
2. Add flour to bacon drippings.  Cook and stir until bubbly.  Gradually stir in milk.  Cook until thick-3 to 5 minutes.
3. Stir in Cheddar and Parmesan and cook until melted.  Add bacon and macaroni mixture, stirring well.

Spoon into 1 1/2 quart buttered casserole and top with remaining Cheddar

Bake about 20 minutes.

*Variation: If you have no macaroni, substitute noodles or spaghetti or orzo.  You could even substitute rice.  That reminds me of the rice and spinach dish we offered you recently!

Our partners have indicated to us that you are, indeed, visiting them.  We do appreciate that, as do they.  You have found their banners on this page.  We also dearly appreciate your comments, your calls, your email messages.  You can always direct your ideas, remarks and opinions to foodstampscookingclub@gmail.com and we hope you are receiving our occasional messages from Food Stamps Cooking Club.

Connie Baum

My own dad used to ask my mother about any impending meal:

“Are we having chicken?” he would very hopefully inquire.

Mom would reply, “Yes.”

Then he would laugh like a good fella and admonish Mom, “Make sure he’s dead!”

Most men like chicken, especially if it is prepared the way their mother’s was and if it looks the same.  I found a recipe for roasted chicken that the men at your Fathers Day dinner table will probably enjoy.  It comes from some good folks in Wyoming:

Lemon-Garlic Roasted Chicken

1 three pound broiler-fryer chicken or roasting hen

1/2 teaspoon salt

1/4 teaspoon pepper

1 whole lemon, quartered

4 cloves garlic, peeled

1/2 cup chicken broth

1.  Rinse chicken inside and out; pat dry

2.  Sprinkle salt and pepper into chicken cavity; add lemon quarters and garlic cloves

3.  Pour broth over the chicken

4.  Roast chicken, uncovered, at 375 degrees until juices run clear and internal temp is 180 degrees.  This takes about 1 1/2 hour.

5.  Transfer the chicken to a platter and carve into pieces.  Juices from roasting pan are excellent when served with potatoes, rice or cooked noodles.

This recipe serves 6 people.

*Note from The Food Stamps Cooking Club Blogger:  Allow the roasted chicken to rest before you carve it so the juices will be inside that bird!

-0-

We are so eager to hear about the special menu and surprise plans YOU are conjuring up for the Dad in your household.  Or, maybe you have a special neighbor or family friend you will honor on Father’s Day. If there is a father from your household or family who is serving in the military and will not have his toes under your table this year, do let us know about them so we can remember them.  You may direct your messages describing your plans to foodstampscookingclub@gmail.com .  We sincerely invite you to post your comments on this blog so everyone will be in the loop.

As you are well aware, we cater to people who fortify their food budgets with food commodities, food pantries and SNAP-Supplemental Nutrition Assistance Program, as well as people who want to trim their food costs and learn healthy ways to nourish their bodies.  We do have devoted partners and are so pleased when you see all they have to offer.  Their banners appear on this very page, along with that comment box.

We appreciate you greatly. Maybe we don’t take enough time to tell you how precious each of you is to us, but you do light up our life!  Thanks, everybody!

Connie Baum