Archive for June, 2012

Rice Pudding at Food Stamps Cooking Club!

June 30th, 2012

Old fashioned rice pudding makes a cool summertime breakfast, tasty hot weather dessert and is easy and inexpensive to prepare.  Not only that, your gang is going to get their appetites taken care of with no complaints!

 

Do you have fond memories of things your family ate on a regular basis?  When you eat ice cream, for example, are you transported back to your 5th birthday?  If you smell freshly baked bread, do you think of your grandmother or a favorite neighbor who turned out delicious products that tantalized your taste buds?

Rice pudding does that for me.  Mom’s recipe; my favorite childhood story book; cooking with my own children…memories of all these things create comfort in my life.  No doubt your family had traditions that trigger a trip down memory lane for you.

It’s all Carol’s fault.  grin  She mentioned it and that took me on a search to find out how people make rice pudding these days.  There are a zillion variations.  I’m staying true to my mother’s way of doing it.  I only wish Carol and I were close enough geographically to trade dishes to taste test one anothers’ creations!  One thing my research showed me is that OLDER recipes yield smaller servings.  It makes sense to me, given the obesity problem we have in the good old USA to offer the older version…You will see that Mom’s recipe was not up to 2012 portions!  Another bonus is that in this oppressive heat, there’s no need to crank up the oven!

This is offered as a dessert but it makes a wonderful summertime breakfast!  I know this from personal experience.

Rice Pudding, Harriet’s Way

3 tablespoons cornstarch

1/3  cup sugar

Dash salt

1/2  cup cold milk

1  1/2  cups milk,  scalded

1  teaspoon vanilla

1  cup cooked brown rice  *By now you know that the Kitchen Police won’t cuff you for using white rice.

METHOD:

Mix cornstarch, sugar, and salt.  Combine with cold milk.  Gradually add hot milk.  Cook in double boiler, stirring til thick; cover; coke 15 to 20minutes.  Add vanilla.  Gently fold in the rice til well mixed.  Add a few plumped raisins  *if your family will tolerate them.  Spoon into custard cups, sprinkle cinnamon and nutmeg over the top and place in the refrigerator to chill.

Yield:  6 servings   This recipe may be doubled very easily.

SIDEBAR:  If you do not have a double boiler, don’t panic.  Just use a skillet.  Put some water into it and put your saucepan inside the skillet.  If you are rushed for time, just pour the whole business into a bowl and sprinkle the spices over the top of that.  Let your family spoon out their own servings. Regarding plumped raisins, just put some boiling water over raisins in a dish and allow them to sit until they cool.  Drain the liquid and add to the pudding.   END SIDEBAR

This should be a slam dunk for those of you who are at the end of the month and at the end of your provisions, as well.  If you hold an EBT card from WIC or SNAP this should help you to  hold your food budget at bay.  Maybe you are living on a dime or are frequenting your local food pantry.  It could be that you use food commodities.  You might just be at your wits’ end, making every effort to feed your family within your means and make something they will enjoy for dessert.  In any case, we hope we are helpful to you.

We want to give a shout out to all those who have got our heart going pitty-pat by joining the Club, receiving a series of messages about cooking.  We also hope those messages have value for you.

Oh, did we mention how much we love COMMENTS?

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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Macaroni! Food Stamps Cooking Club

June 28th, 2012

My Food Network Calendar featured this offering and it is DELISH to the MAX!

Everyone has a preferred way of preparing macaroni salad…it’s likely we prepare ours the way our mothers did.  Unless, of course, your mother bought hers at a deli!  grin     When I peeled away the top page of my favorite Christmas present, the Food Network Recipe Calendar, I found this wonderful recipe.  I think it’s one you’ll love!

***Mother Connie will have comments about this recipe below the recipe itself.  Don’t look at the ingredients and give up before you read Mother Connie’s suggestions!

Macaroni Salad with Dill and Ham

1/4  medium  red onion, minced

8  oz elbow macaroni – about 2 cups

2  tablespoons milk

2  tablespoons white wine vinegar

1    tablespoon Dijon mustard

1/3  cup extra virgin olive oil

1/2  cup sour cream

6  oz  cooked ham, cubed in 1/3″ pieces

3/4  cup frozen baby peas, thawed  – about 4 oz

2  ribs celery,  diced -  leaves and all

2  tablespoons chopped fresh dill

1.  To mellow the onion, soak it in cold water while you make the salad

2.  Bring a large pot of cold water to a boil over high heat and salt generously.  Add the macaroni and boil, stirring occasionally until al dente, about 8 minutes.  Drain the macaroni in a colander, put in a serving bowl and toss with the milk.  Allow the macaroni to cool slightly while you make the dressing.

3.  Whisk the vinegar, mustard, 2 teaspoons salt, and pepper, to taste in a large bowl.  Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.  Whisk in the sour cream.

4.   Drain the onions, pat dry, and add to  the macaroni,along with the ham, peas, celery, and dill.  Add the dressing and fold to coat the pasta evenly.  Serve immediately or cover and refrigerate until ready to serve.

***Mother Connie’s comments and suggestions:

We are acutely aware that you are using EBT cards for SNAP and WIC.  We understand you have food commodities and you get things from a food pantry.  We KNOW you are living on a dime.  We GET how outrageously  S T R E T C H E D your food budgets and your TIME is.  We fully understand that you may not have ingredients that are listed above.

That’s no reason not to try this easily made and low cost dish.  We just need to help you understand how to substitute.  I think the Food Network nor the Kitchen Police will grab you by the throat just because you did not use Dijon mustard.

You don’t have  RED onion?  Just mince whatever onions you have.  Onion powder would be acceptable, as well.

Mother Connie would be SHOCKED if you have white wine vinegar in your pantry.  Use what you do have and don’t feel guilty about it.

No virgin olive oil?  I hope you do have some vegetable oil on hand and I PRAY it is not canola.  Just my view…

Plain yogurt could stand in for sour cream.  You could even use Ranch dressing. 

Now about those peas…you may have only canned peas.  Just drain and dump.  It’s OK; really it is.

Mother Connie feels the need to address the SIZE of those cubes.  Do NOT obsess about them.  Just cube the ham and move along.  Life is way too short to stress about this kind of detail!  In addition, I would offer that in the absence of ham you could substitute bacon.  As a matter of fact, this could eliminate ham OR bacon.  Of course the title of the recipe would not be accurate!  GRIN/GIGGLE

The chances I’d have FRESH dill  around are slim and none.  I’m thinking that could be true for YOU as well. They have that in little, affordable bottles and you can even get it in bulk in some supermarkets,  which means you can buy a small amount so it fits into your food budget.

Macaroni salad was not sophisticated when I was growing up.  Mom used chopped sweet pickles in hers.  My sister in law added radishes when she made it.  This is not rocket science; it’s about pleasing the palettes of those who put their toes under your picnic table.  Relax!  Make it fun!

You all have put great fun in my life because you are sharing this blog with your friends and the Membership Rolls are swelling!  How much fun IS that, anyway?

WE LOVE LOVE LOVE YOUR COMMENTS.  Hint/Hint

Here’s a reminder that two of our partners have wonderful promotions and ideas to share with you. You might like to cruise by Living On a Dime and Saving Dinner and give them some love.  They probably live for comments, too!

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.


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Summer Salad at Food Stamps Cooking Club

June 27th, 2012

Magnificent Garden Greens: BEANS!

The doorbell rang this morning and when the door was opened, there stood the FOOD FAIRY, big as life!  She had two grocery bags, one in each hand and a big smile on her face!  There was a bag FULL of zucchinis-she must have read about the zukes ‘n curry from the other day?  She also had a generous bag of green beans.   There’s no telling how she knew Mother Connie and The Normanator have been jonesing for fresh green beans.

As great good fortune would have it, there was a delightful offering from The Washington Post that will help us “road test” the green beans.  It’s a little high end so I am adapting it so it will be good for the Club Members:

Green Bean and Tater Salad for Picnics

Vegetable oil for your baking sheet + 2 tablespoons to drizzle over the veg

1#  potatoes,  peeled and sliced on the diagonal

1/2 # green beans, trimmed and cut on the diagonal

*This diagonal business is just for show; the Kitchen Police will never know if you are not “into” diagonals…

1 medium onion, thinly sliced

coarse salt

black pepper

2  tablespoons of honey

1/4  cup lemon juice 

*I’d use bottled juice cuz fresh lemons are not always available where I shop.  I’ve never had anyone from the Kitchen Police object to this practice.

1/4  cup coarsely chopped flat leaf parsley

*If I don’t have access to lemons, what are the chances I’ll have parsley?  I do have some in a bottle…Those Kitchen Police should have better things to do than peek into my kitchen!

METHOD:

Apply veg oil generously to a large baking sheet.  Place it into your oven and preheat at 400*.

Combine the potatoes, beans and onion in a big bowl.  Add the 2 tablespoons of oil, season with salt and pepper.  Give it a taste test to make sure you like the seasoning.  Toss everything to coat it well.  Spread the mixture out evenly on your preheated baking sheet.  Return the goods to the oven and roast for 35 to 45 minutes or until the veggies are browned nicely.  Stir once in awhile.

When they are well roasted but still warm, dribble the honey and lemon juice over everything.  Run another taste test; add salt and pepper if needed. 

You may serve this as a warm salad at room temp or you may chill it.  If you opt to chill it, do add a bit more seasoning just before serving, because flavors tend to dull in the fridge.

***What a great dish to tote to a picnic or carry-in meal! ~Mother Connie

*The adaptation of the above recipe is offered with Mother Connie’s apologies to Virginia Willis, chef and cookbook author.

If you are sweating bullets because the end of June looms large but your budget’s tight and your cupboard is emptying out faster than tummies are filling this food idea may be just the ticket to help you get by.

You might be one of the many new Club Members we are so happy to welcome to the Club House.  You could be a user of an EBT card for SNAP or WIC…you might even be a user of food commodities, food pantries or you could possibly be one of the army of folks who just need to S T R E T C H their food budgets.  No matter where you sit, we do hope you are getting some concrete help in making healthy meals on a shoestring.

There are a great many blogs out there on the web, most of them are classier than we are.  We are not about glamor; we are into helping people do the best they can with whatever they have.  We offer what we can with love and truth and caring from hearts who understand we are not living in a perfect world.

Speaking of glamor and blogs, Carol, our #1 cheerleader has made a great find on the web:  Creative Savv.  You might want to cruise by there and check out what she has going on.  I find it fascinating how every blog takes on the personality of the blogger.

WE LOVE YOUR COMMENTS, hint/hint.

Connie Baum

PS/Soon there will be news here about business that may trip your trigger, so stay tuned. 

PS#2/Did I mention we LOVE your comments?

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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Speaking of Rice at Food Stamps Cooking Club

June 26th, 2012

Here is a fresh take on Beans n  Rice!

The end of any month can be trying, what with the struggle of everyday life compounded by the management of skimpy food supplies.  Especially if you have a food budget that is tapped out!  Today we offer you an idea that may help you minimize the struggle.  By the way, this tastes good during the FIRST of the month, too!  grin

Red Beans and Rice

*Gee, how imaginative is THIS title?  smile

2  tablespoons butter

1  large onion

3   cups hot cooked rice  *Basmati rice, if you have it.  Cooked in broth if it’s available  Not to worry; the Kitchen Police will never know.

1  can kidney beans, drained

1/2  cup sour cream

1/2  cup grated Asiago cheese  *I repeat:  the Kitchen Police will never know if you use another kind…

1/4  teaspoon black pepper

METHOD:

Melt butter in large skillet over medium heat.  Add onion; cook til it browns, about 8 minutes.  Add rice, beans, sour cream, cheese and pepper.  Stir well , blending and melting cheese.  Remove from heat and serve.  Makes 6 servings.

This will be kind to your food budget and might become one of your go-to comfort food recipes.

Are you living on a dime?  Do you use SNAP or WIC  EBT cards?  Do you frequent a food pantry?  Are you eligible for food commodities?  Maybe you are a person who squeezes the grocery nickels until those buffalo bellow…or you might be someone who just likes the challenge of saving food money by s t r e t c h i n g your food budget!  In any case, we sincerely hope this little blog is helpful to you.  Helping others is our passion and we love to cook. 

You are welcome to offer your thoughts and suggestions on our comments page.  WE LIVE FOR COMMENTS, don’t you know!  grin  Thanks for your contributions and opinions.

If you have a mind to do so, you could even cruise by our partners and let them know we are having fun here.  You can reach them through their websites  Living On A Dime and Saving Dinner.  They are all about helping people, too, and they will be delighted to hear from their fan club!

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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Celebrating Rice at Food Stamps Cooking Club

June 25th, 2012

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No matter what rice you have, you can make a meal fit for royalty!

It’s the end of the month.  The cupboard, despite your best efforts has a hollow echo.  The refrigerator looks a little on the empty order, too.   The  need to turn up your creative juices has never been more necessary.  What is a SNAP user to DO?  And if you are using an EBT card from WIC…you might be feeling a wee bit desperate.

Those of us who hang out in the Club House GET that.  That’s why we are here. 

There is always the ‘rice and beans; beans and rice’ meal.  And you no doubt are weary as can be of that routine.  Mother Connie stumbled on an idea that may be helpful to you:

Zucchini Over Rice-With a Kick

2   tablespoons vegetable oil

2  medium onions, peeled and sliced or chopped-your preference

1  medium zucchini, peeled and chopped

1  can canned red or black beans, drained  *If you have cooked beans on hand, use 2 cups

Salt and Pepper to taste

1   1/2  teaspoons curry powder  *None on hand?  Improvise with chili powder, paprika, red pepper flakes, coriander, ginger, cloves, turmeric or any combination of these.  Taste test your unique combo to make sure it’s something your gang will enjoy.

1  teaspoon cumin

Method:

In a heavy skillet , heat the oil gently as you prepare your vegetables.  Saute the onions until they are tender and fragrant.  Add the chopped zucchini.  Then sprinkle the spices over the top and gently stir them to incorporate them into the entire mixture.  Cover them to let the flavors marry and turn the heat to very low. Stir occasionally so they do not stick to the skillet.

If you have cooked rice, you can reheat that in a separate skillet or saucepan.  If you need to cook your rice for this dish, use ONE CUP of rice to TWO CUPS of water or broth.

SIDEBAR:  Mother Connie discovered how delicious it is to mix brown rice with basmati rice-because there was not enough of either, so they were combined.  What a pretty potful that made!  END SIDEBAR

After everything has cooked through, spoon the rice onto the plate, top it off with the vegetables for a beautiful presentation that smells wonderfully aromatic!

VARIATION:  If you have frozen peas on hand, add those just before serving to thaw them to add color and flavor to your dish.  You could also use the combo of frozen peas/corn.  If your family fancies corn, you could use that, as well.  Canned veggies will work but they should be drained first.  Zucchini has a lot of  liquid in it and it could be too soupy if you do not drain the veggies.

VARIATION #2:  Use red peppers for more color.  Green peppers would add color and flavor to the mix, too.

This makes a meal that is loaded with nutrition for VERY little money and has complete protein so it satisfies hunger well.  Anything that’s tasty, filling AND budget minded at the end of the month has got to be a good thing!

I made this for lunch today and there was a small amount left over.  That will become soup as soon as I add broth and vegetable juice to these yummies.  I may even toss in some cooked bow ties from another meal that need to be used.

What low cost meals do YOU make when it looks as if there’ll be more month than money?  Let us know by commenting on this blog.  WE LIVE FOR YOUR COMMENTS.  grin

We hope you have been enjoying the messages of our partners, Living On A Dime and Saving Dinner.  We are so proud to be associated with them.   They offer lots of great ideas and some really good values if you are interested to have their products.  They’ve been around for a long time and they know their stuff!

Our hearts are delighted with all the new members who have signed up recently for our series of cooking tips.  Thank you so much for sharing this site with those in your circle!

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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Bee Sweet With Food Stamps Cooking Club

June 20th, 2012

HONEY, can you BEEt the goodness of this golden liquid?

Honey is an amazing food.  Not suitable for babies, it is a wonderful and health supporting treat.  Locally harvested honey is ideal but use what you have and be creative.  Our newspaper  had some great ideas about using honey today, so let’s open the honey pot and the  Lincoln Journal Star and see what’s there.

One easy-do way to use honey is to spread it over toast.  It’s tasty, it is a great way to boost immunity and it is so easy that even youngsters can manage to fix it for themselves. 

Another way to use honey is to pair it with some vinegar, add your favorite spices or herbs and drizzle it over your green salad.

Eateries often feature dipping sauces with honey.  Think honey/mustard or honey/barbecue.  The Journal had a great idea from  Buzz Vance that made my mouth water:

HONEY BARBECUE SAUCE – Buzz Vance

1/4  cup butter

1   cup chopped onion

1    cup ketchup

1/3  cup water

1/4  cup honey  * more for a thicker sauce

2   tablespoons lemon juice

1  teaspoon Worcestershire sauce

1/4  teaspoon black pepper

1/4  teaspoon chili powder

Saute butter and onion until the onion is translucent.  Stir in ketchup, water, honey, Worcestershire sauce, pepper and chili powder.  Simmer for 5 minutes, remove from heat and add the lemon juice.

This has GOT to be a major winner!  The lemon juice would brighten the tomato-y flavor and those ingredients would make for a lip-smacking, finger-licking good dip or sauce for most any meat. 

*Recipes, such as this one, get snipped out of the paper and filed in my “Newspaper Recipes” file, which I mark “MUST TRY ASAP”…after I make it the first time I note whether it is worth a repeat performance.

On the same page in the Journal Doug Hunter offered up his no bake bars, starring honey:

HONEY PEANUT BUTTER PROTEIN BARS – Doug Hunter

1  cup peanut butter 

*Doug suggests natural; users of food commodities or pantries may have “regular” peanut butter.  NO WORRIES…no one will bother the Kitchen Police with this detail.

1   cup honey

3   cups dry, uncooked old fashioned oatmeal

Combine peanut butter and honey in a large nonstick pot and warm over LOW heat until runny and well mixed.  Mix in the oatmeal.  Do NOT cook; just heat enough to stir together.

Press into 9 X 9″ pan.  Cool.  Cut into bars.  Wrap each bar in foil and store in plastic bags or freezer containers.

*This would make great treats to tote to a picnic!  *It could be breakfast on the go, too!

As any user of an EBT card from WIC or SNAP can tell you, we are living in the back half of the month, making every effort to s t r e t c h those food budgets until they snap!  If you have food commodities or food pantry food; if you are just plain frugal and are living on a dime you are well aware of making the food last til more can be laid in.  We hope this little website is helpful to you in this regard.

Our club members are famous for sharing their ideas for frugality and good health.  Feel free to leave your comments on the blog.  We live for comments, doncha know?  grin

Here’s hoping you are enjoying the summer months, making wonderful memories with your families and not stressing over what to eat!  Please consider yourselves HUGGED.

~Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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Posted in Breakfast, Cooking, How To, Recipes, snacks, Tips

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Picnic Time With Food Stamps Cooking Club

June 18th, 2012

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We are smack dab in the middle of picnic season!

Greetings, Club Members!  We seem to have come through Memorial Day and Fathers Day and here we are, on the back side of a warm and sunny month.  These bright, breezy days just beg for picnics.

Maybe you have a porch or a deck where you enjoy your morning coffee or afternoon iced tea.  Maybe your picnic table lives on your lawn or patio.  MAYBE your family relishes the idea of packing a cooler or basket and trotting off to a nearby park or driving to a campsite or lakeside just to have a meal and enjoy the great outdoors.

The issue with picnic food always has to do with food safety.  We are warned from every corner about the dangers of meat and mayo and other foods growing bacteria that can make us sick.   I heard about a wonderful sammie you can build in your very own kitchen and your family may just make it a tradition.  Hearing about this treat made my mouth water!

Here is a winner for YOUR summer picnic:

1.  Simply take 1 whole loaf of bread, unsliced and cut it in half from end to end.  This leaves you with a bottom crust and a top crust.

2.  Drizzle oil  on the cut sides of each half of the bread   *Mother Connie’s preference is olive oil but you use what YOU like.

3.  Layer tuna, sardines or salmon; lettuce or spinach;  tomato slices;  slices of onion; rings of peppers; ripe olives; cooked, drained beans – whatever you like on your sandwich or whatever you find in the fridge.

4.  Season the whole works with salt and pepper or any spices that make your family’s hearts go pitty-pat. You can also sprinkle your favorite vinegar over the whole business.

5.  Replace the top of the loaf – you will have a “Dagwood” high sammie…Wrap it in foil and put a cutting board over it.   Place a couple of cans from your pantry on the board.  This will squeeze the whole loaf and all the ingredients, causing the oil to ooze into the bread and marinate the veggies.  This will ensure that your mouth will fit around it when it is sliced into single servings.  It will take a couple of hours to work the magic. 

6.  When your sammie is built you can pack  up some fruit and a jar of lemonade, tea or water with your eating utensils.  By the time you are ready to eat, your bread and vegetables will be ready for you to enjoy.  And there will be no stress regarding food safety!

*Above all, remember that there are no hard and fast rules.  Use what you have and what your family likes.  If it’s peanut butter and bananas, that’s quite fine.  Maybe you prefer bacon over tuna and it’s available.  It could be such a thing that you have leftover meat from a previous meal; you could PRESS that into service.  *PUN INTENDED…It’s summertime/picnic time, after all.  No need to stress about the Kitchen Police looking in on you.

The whole idea of food is to nourish the body.  Foods we enjoy and fresh foods nourish our soul, too.  And sharing picnic meals while enjoying the company of those we hold dear nourish us in ways that transcend this earthly experience!

Have yourself some fun, people!  Never mind you are on a tight budget or living on a dime or using an EBT card from SNAP or WIC.  Fun can be had with food commodities or things from a food pantry, too!  Indoors or outdoors, we all need to s t r e t c h our food budgets!  It just takes a bit of planning, sprinkled with a little imagination.

We are so happy to welcome all the new Club Members!  We hope we are able to help you all.  We invite your contribution with your comments and your messages to our email account:  foodstampscookingclub@gmail.com

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

PS/Carol, one of our most faithful contributors to the good of the Club sent this message:  “…if you haven’t seen it yet, check out the documentary “FOOD STAMPED.”  It profiles a young couple’s journey to live on a Food Stamps budget, yet healthfully.  I borrowed it from my library.  Perhaps you can, as well.”  GOOD TIP, GANG.  Thanks, Carol!

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News Flash: Mario Batali and Food Stamps Cooking Club

June 6th, 2012

Mario Batali, famous chef, GETS IT about using food stamps!

Mario Batali, chef from the Food Network, has always intrigued me as a foodie.  He seems to be a great guy and today I can prove he has his heart in the right place!

Our Inbox lit up, as did the light bulb in my head, when I found a piece about his experience USING food stamps-or if you prefer, SNAP.  Click here to read what he has to say and what he thinks about his struggle to use them.

It is so comforting to be understood and supported.  Thanks, Chef Batali!

As you are well aware, our mission and passion is all about helping people…those who are living on a dime, those who depend on food pantries or food commodities and those who hold EBT cards from  SNAP or WIC.  And we do not forget about those who are frugal and find many creative ways to s t r e t c h their food dollars.  You have responded to our efforts by joining the Club, receiving a series of cooking tips. 

We are not moving mountains.  We are just here to help and support those of you who are doing everything in your power to keep body and soul together and get your gang fed without overspending.  Which, when you think about it, is quite the trick.  ALL OF YOU WHO STRUGGLE SO ARE TO BE COMMENDED.  STAND TALL; BE PROUD OF YOURSELVES.

Send us some love at foodstamscookingclub@gmail.com  -  it will make our day!

Chef Batali sure made our day!  Thanks again, Chef!  And thanks to HuffPo for carrying the story!

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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