Oh, my!  It feels SO GOOD to be back as your humble blogger.  Technology is wonderful when it works and when it doesn’t–well, let’s just say it can interrupt the flow of life! 

Things have been happening at breakneck speed while the blog was quiet...we have so many new members to welcome and thank!  We are working feverishly on an offline cooking class and recipes have been pouring in!  WE LOVE IT ALL!

That we have so many fresh new faces around the Club House tells me that a need is being met.  People who use EBT cards from WIC or SNAP are getting some valuable assistance; those who have food from commodities or a food pantry are looking for help in creating interesting, low cost dishes for their families and those who are frugal by nature are coming to share ideas and offer their wisdom.  It is so wonderful to have all these souls coming together for a common cause!  Thanks, EVERYONE.

The Normanator and I are extremely grateful for Angel Food Ministries.  We feel that we are doubling our food budget dollars by using this valuable service that is open to EVERYONE, regardless of your situation.  They also welcome those EBT cards from SNAP and you can order online.  Point, click, save!

Before we were so rudely interrupted by electronic glitches we were on a rant about BEANS.  While we were down a wonderful recipe arrived at the Club House door by one of our most faithful charter members and I want to share it here.  I am warning you:  IT IS DELISH!

Pork and Bean Cake

Yes, pork and beans; that is not a misprint!  ~Mother Connie

1  15 oz can pork and beans

1  8 oz can crushed pineapple, juice and all

Beat well until beans are pureed.

Add 2 cups sugar

1 cup vegetable oil

4 eggs

1 teaspoon vanilla

Beat well for 2 minutes

Add 2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon vanilla

1/2 teaspoon cinnamon

Beat well.  Pour into large UNGREASED jelly roll pan.  Bake at 350 for 30 to 35 minutes.

When cool frost with this mixture:

1  6 oz pkge cream cheese

1/2 cup butter

4 cups powdered sugar

The finished product will remind you of spice cake and you will be delighted!

Thanks to KIM for this offering.

Do you have something “beany” to share?  Shoot us an email:  foodstampscookingclub@gmail.com   We appreciate you and your ideas.

We will be keeping you all in the loop about the upcoming offline cooking class, so do keep your eyes open for that.  Those of you who do not live in SE Nebraska will have access to some of that information because we plan to video a portion of the presentation.  EACH OF YOU IS CRITICAL TO THE SUCCESS OF THIS GATHERING OF LIKE MINDS! 

Gardens around town are bountiful now; there are some tremendous ideas to share about TOMATOES so if the computer behaves itself, those ideas will be forthcoming.  grin

Connie Baum

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