Archive for September, 2012

Dill, Cleaning Tips and Food Stamps Cooking Club

September 14th, 2012

DILL!  Makes us think of pickles, potato salad and…

You have been well aware that the faithful Club Members have terrific ideas and have generously shared them.  Well, the mail was especially fun this morning because I heard from a Member from Canada!  She and I seem  to have a kindred spirit, as do many of the people who take the time to share their lives, and she reminded me how good dill is with carrots!  Here is part of her dear message:

“One thing I really love to use dill for is my carrots.  especially new carrots, cook until just done, then I add butter and a good sprinkle of dill.  When we have company they always rave about my carrots and that is all I do if I am getting “fancy”.  “   ~Pat

Boy.  I wish I had thought of that!  grin  We appreciate you for sharing, Pat!

Mother Connie really cannot think of dill without remembering the blog post  featuring Dill Pickle Soup!  It’s time to prepare a pot of that again!  Maybe one day soon I’ll bake a loaf of dill bread. . . wouldn’t that make wonderful croutons?

Pat also had another dilly of an idea:  “Turmeric is another of my favorites.  Especially with rice!“

Because rice can be ‘blah’ turmeric would certainly give it a kick.  That makes me think of my pal, Velda.  One of her go-to quick meals when she is too tired to cook is to cook rice, add a can of spinach, juice and all and heat it all together.  If she thinks it needs a finishing touch, she sprinkles cheese over it.  Now, I’m thinking a pinch or two of turmeric would give that dish a whole new character!

Recently a visitor to the Club House kitchen spied the spice rack, which had recently been moved next to the stove.  She was curious about the little bottles and how the contents got used.   Really, spices are a reasonably inexpensive way to add punch to your cooking.  We get into routines, we humans, and when we use spices to flavor our food it helps to break the monotony. She assured me she would “steal” all my best spice ideas and try them out in her kitchen!

There is always cleaning to be done…

Changing the subject, as I am wont to to, I want to share the cleaning tips sent in by April.  Bless her heart, she must keep quite the tidy house and busy kitchen.  Still, she makes the time to share with the Club:

“April’s All Purpose Spray:
In a spray bottle, combine equal parts water and vinegar.  Shake and use.  DO NOT USE ON MARBLE.  You can add essential oils, if you want.

To help clean drains pour baking soda down the drain, then pour a little vinegar down the drain.

For cleaning toilets just pour straight vinegar into the bowl, let it sit for a few minutes and then scrub and flush.  **Mother Connie here:  I had a good friend who used a paper cup to dip all the water out of the bowl and THEN used vinegar + soda to scrub.  She cleaned for a living, so I think she must have earned her $!

To make a a soft scrub, mix baking soda and water. It is non abrasive and good to use for sinks and tubs.”

*Thank you, April!

One more cleaning tip for you comes from a good friend who also cleans for a living.  Her home made window cleaner is the BOMB and I have used it for years.  When she gave me the formula I was astonished at how simple it is:

“In a large spray bottle use a pint of  alcohol *NOT the drinking kind!

Fill the bottle with water *Filtered water is best, if you have it

Add 1 TABLESPOON  Prell shampoo

Mix the ingredients by shaking the bottle gently and spray on glass.  Use coffee filters to polish the surface.

*When washing the INSIDE of windows, wipe them from side to side; on the OUTSIDE,wipe them from top to bottom.  By doing so, you can easily see any missed spots. “

Dawn, thank you so much!

Cleaning must be done in our homes regardless of how tired we are, whether we like to clean or not.  The SNAP or WIC funds help feed our loved ones but they do not wash the dishes or clean the sink!  If you use food commodities or items from a food bank or food pantry, you still have to sweep floors and make beds!  Those of you who are frugal or living on a dime, know all too well that those chores pile up as they wait–we hope these ideas will lighten your load.

Again, we thank the Members who contributed their ideas to this post.  We really could not keep house without you people!!!

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/Did you fill out the questionnaire for the Public Insight Network yet?  They will be so pleased to hear from you.  Remember that there is nothing to buy.  Click here:  Public Insight Network.

PS#2:  These cleaning supplies will be pressed into full service to properly prepare the Club House for the Cooking Class in October!  WOOOO HOOOO!

13 comments »

Posted in From the mail, Home Care, Tips

Tags:

The Forgiving Cabbage and Food Stamps Cooking Club

September 13th, 2012

Cabbage is easy on the budget, versatile, and very forgiving

One of the vegetables I lean hard on all year long is the humble cabbage.  Sometimes I choose the ones with “pointy” tops, but I really prefer the round ones.  They tend to be sweeter.  Red cabbage is gorgeous when used as raw; it will bleed if cooked.  The more color a vegetable has, the more goodness it contains.

Cabbage can be a nutritious snack when you tear away a leaf, roll it and eat it as if it were a carrot stick.  If it waits patiently in your crisper while you choose other veggies to prepare it does not wither the way head lettuce will.  It can be a great companion for ham or corned beef; it can be sauteed with onions to be a complete side dish on its own, or you can create kraut or salad from it.  No matter how you use it, you will nourish your loved ones and use your food budget dollars wisely.

It’s common for keepers of the kitchen to routinely prepare certain things in the same way.  We all “suffer” from the human condition and it’s really easy to get in a rut.  Take cole slaw, for example.  We probably make it the way our mothers did.  I found a different way to make slaw and it is really, really yummy!

Cole Slaw with Creamy Lime Dressing

DRESSING:

1  clove of garlic, crushed

1/2  cup mayo

3   tablespoons fresh lime juice ***The Kitchen Police will not arrest you if you use bottled juice.

2   tablespoons sour cream

1   teaspoon white sugar

1   teaspoon hot sauce

3/4   teaspoon salt

SLAW:

14   ounces of pre-packaged cabbage mix  ***For maximum savings you would do well to buy a cabbage and shred it yourself.

4  green onions cut crosswise into sections, then cut lengthwise into thin strips  *Do not stress if green onions are unavailable;                                use what you have

1/2  cup diced red bell pepper  *Nobody will die if all you have is green pepper!

1/4  cup thawed frozen corn

2  tablespoons packed coarsely chopped basil  *fresh, if you have it.

2  tablespoons packed coarsely chopped cilantro

METHOD:

Prepare the dressing by whisking all ingredients in a small bowl or pitcher.

In a large serving bowl, toss all ingredients to combine well.  Drizzle the dressing over the cabbage mixture and toss again to mix well.

Allow this to stand for about 10-15 minutes before serving so as to allow the flavors to marry.

Here’s hoping your gang will love this as much as I suspect they will!

Other ideas for switching up your slaw: Use white -or green- cabbage with red cabbage. Add diced apples, peeling and all, to your cabbage, along with white or regular raisins.  You could also toss in some finely chopped nuts-walnuts or pecans or almonds would be divine and add good nutrition.  Another way to make a change is to add finely chopped prunes.  Oh, pardon me; they call those dried plums these days.  my bad    GRIN  For adding color, you can’t beat the tried and true shredded carrots, pineapple, or parsley.

Cabbage, like all veg, gets sweeter when it is roasted.  You might like to try spraying a baking sheet with a very light coat of oil, scatter the cabbage wedges across the sheet, spray the cabbage very lightly and roast it in an oven set for 325* until it is tender.  It need not sit there alone, you could also scatter slices of well scrubbed,unpeeled, slices of potatoes.  Salt and pepper the whole works and take it to the table, knowing you did not have to work very hard to deliver goodness to your gang!

If you are using food commodities or goods from a food bank or food pantry, this will please your food budgets.  You might simply be like so many these days who are living on a dime.  It might even be that you grew some cabbages in your garden or fell heir to some home grown garden goodies or you just love a bargain because you are frugal by nature.  In any case, this little piece of the internet is designed to help you in any way we can.  We appreciate you; we appreciate your comments and we appreciate your offerings!

The offline Cooking Class is not far away.  October 2 is quickly approaching.  That is the day that French pastry chef Lawrence De Villiers will come to show us the fine points of making crepes!  How lovely it would be if EVERY Club Member could come to the Club House and be a part of the fun.  We hope to make a video that will charm and inform you if you cannot participate in real time!

Just a reminder for those of you who may not know or have neglected to tell your story-the Public Insight Network is eager to hear from you.  There is nothing to buy.  Click here:  Public Insight Network.

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

5 comments »

Posted in Cooking, Recipes

Tags:

Let Them Eat BEEF at Food Stamps Cooking Club!

September 12th, 2012

We know from the mail and past comments, there are a great many of you Club Members who take advantage of every meat sale to get the protein for your family meals in large quantities and stash your goods in your freezer.  It’s a great strategy for saving money and it’s convenient to have a good supply where you can easily access it.

Two Club Members in the same batch of emails wrote to say that they had gangs of family coming but were at a loss as to how to doll up the beef roast they wanted to use.  Well, ALSO IN THE SAME BATCH OF EMAILS, dear April came to the rescue!  Here is April’s way of preparing roast.  BE WARNED:  Your mouth is sure to water when you see what April does with roast beef!

APRIL’S ROAST BEEF  

INGREDIENTS:


  2 tablespoons olive oil

  1 pound beef, cut into cubes

  1 small onion, minced 

  2 garlic cloves, minced

  1 tbsp steak seasoning

  3 cups water

  3 cups apple cider

  1 bag frozen mixed veggies

  4 potatoes, peeled and cubed

  1 tsp cinnamon

  1 tsp ginger

METHOD:

Heat a large pot or Dutch oven over high heat with the oil. Add beef and onions and garlic.

Once browned, add water and cider. Next, add steak seasonings. Stir and add potatoes. Bring to a boil reduce heat.  

When potatoes are about 10 minutes from being done, add mixed veggies, cinnamon and ginger.

Thanks a bunch, April.  That apple cider is going to make the kitchen smell like autumn and the spices will give your whole meal a fall flavor.  How would it be to bake some apples with that, just for a nice dessert?  Yummy, I’m thinkin’!

Are you living on a dime?  Do you use public assistance to put food on your table?  Are you an EBT card holder for WIC or SNAP?  I wonder if you get goods from food commodities or a food bank or food pantry?  Maybe you are like many of the Club Members and just enjoy the fun of bargain shopping, coupon clipping and sharing recipes or ideas that have helped you in your kitchens.  If you fall into any of these categories, the Food Stamps Cooking Club salutes you.  We GET how hard it is.

I also wonder if you have contacted the Public Insight Network to tell them about your experiences with public assistance.  They would love to hear from you.  There is nothing to buy.  Just click here:  Public Insight Network.

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

6 comments »

Posted in Cooking, Recipes

Tags:

Do You Know the Muffin Man at Food Stamps Cooking Club?

September 11th, 2012

Do YOU know the Muffin Man?

As we have been ranting about the U.S. Farm bill all week, I am reminded that 45 MILLION people in the states are seeking public assistance to feed their families.  Still, there is no impetus to act on the bill that would provide SNAP – Supplemental Nutrition Assistance Program or whatever might help agri-business families across this great land.  Doesn’t that just make you scratch your head and say, “HUH?”  So what are hungry people to DO?  Little children have no understanding about this; they only want to go to bed with full tummies.

One of the foods we can make for our families that nourishes and fills little tummies – and big ones, too! – is muffins.  They can be dessert, sometimes.  They are often considered to be comfort food.   They will fit into any menu and with all their goodness they are kind to food budgets.  Muffins are loaded with good fiber and they tickle the palate with deliciousness.

Carrot and Bran Muffins

Ingredients:

1  cup whole wheat flour

3/4  cup all purpose flour

3/4  cup wheat bran

1  1/2  teaspoons baking soda

1  teaspoon ground cinnamon

1/4  teaspoon salt

1/2  cup crushed canned pineapple, juice and all

1/2  cup honey

1/3   cup vegetable oil

2  large eggs, beaten slightly

2  medium carrots, peeled and grated

3/4  cup raisins

2/3  cups chopped nuts  *Optional

1  heaping tablespoon unsalted sunflower seeds

METHOD:

Preheat oven to 375*.  Using muffin pans, line the cups with paper liners. 

***If you do not have muffin pans you could use a greased loaf pan.  I promise the Kitchen Police will not storm your house for this ‘transgression’.  grin

Whisk together the flours, wheat bran, baking soda, cinnamon and salt in a large mixing bowl.

Combine the pineapple with the juice, honey, oil, eggs, and carrots in another mixing bowl.  Stir the wet mixture into the flour til it is moist all the way through. This batter will be very thick.

Fold in the raisins and nuts.  Sprinkle the sunflower seeds over top of each muffin.

Bake for about 20 minutes; they should feel firm when gently pressed.  When they come out of the oven, take them out of the cups and cool on a rack.  These are best when served warm but they’ll travel well in lunch boxes, too.

***If you use a loaf pan bake these until the loaf  is  nicely browned and firm when gently pressed.  Just cool the pan on a rack and cut slices to serve.

Now, my dear Club Members, do not fret if you have no sunflower seeds.  If you do have nuts you might crush some and sprinkle those atop the muffins.  You could omit them altogether and nobody will have died.  giggle

For those of you who have popped in to comment on previous blog posts, please know that you have our undying gratitude.  We post on this blog as often as possible in order to assist you in some small way to s t r e t c h your food budgets.  We GET how difficult it is to feed the ones you love when you are using SNAP or WIC or food from a food bank or food pantry.  We sympathize with those who use food commodities and those who are living on a dime out of necessity or choice.  We are here to cover the backs of you who simply revel in saving money, also.

If you want to know the truth of the matter, it is an honor to be of service to you.  We just hope it is helpful to you, dear Club Members.

Now, let’s just hope Congress gets busy and gives its blessing to the SNAP program…

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/ Have you sent your story to the Public Insight Network?  If not, they are waiting to hear from YOU.  There is nothing to buy and it is easy to tell them whatever you want them to know.  Click here:  Public Insight Network.

7 comments »

Posted in Message from Mother Connie, Recipes

Tags:

Potato Pancakes at Food Stamps Cooking Club

September 10th, 2012

Potatoes make wonderful “planned overs”

One of things we do in the Club House is to cook once and eat again and again, morphing left over food into fresh offerings AND saving lots of food dollars in the process.

We had a house guest over the weekend and she and I loved being in the kitchen together, cooking our hearts out.  One of the items on the menu was mashed potatoes.  Cooking in the same pot was a zucchini; the two veggies were whipped together, along with a bit of milk and a pat of butter.  We ate to our hearts’ content–we also had a ginormous vegetable salad, sauteed kale with onions and braised pork chops.

Our guest inquired what would happen to all those leftover taters…Her face lit up when I told her that one thing would be potato pancakes.

Mother Connie is not high on recipes; I like to cook with whatever I have on hand.  SO…I used about a cup or so of the mashed potatoes and I tossed in a medium egg, combining the two until they were rather thin and well mixed.  Then I dribbled a bit of milk and incorporated that.  I sprinkled in a big spoonful of flour and stirred until I thought that would pour well into a skillet.  Then I tossed in a half tablespoon of baking powder.  The trusty iron skillet was heating with a thin coat of oil over the bottom.  As I poured the first big spoon full of mixture into the skillet it sizzled!  Another spoonful and the bowl was empty.   They fried quickly to golden brown goodness!

It was just perfect for the two of us but had I needed more it would only have been a matter of more potatoes and maybe another egg.  I’d have added flour and baking powder just so as to have a batter that poured easily onto the hot skillet.

Since the mashed potatoes were already seasoned, there was no need to add much.  I sprinkled some salt in for the egg but it would not be required.

Potato pancakes are great just ‘naked’ but sour cream is nice, if you happen to have some.  I have made them when I felt moved to sprinkle some parsley flakes over them as they went on to the plates.  You could certainly reheat any leftover gravy to dribble over them.

These potato pancakes went well with a big vegetable salad, covered with Thousand Island dressing, home made, of course.

It’s pretty certain that whatever choice you make about these yummies will not summon any Kitchen Police.

Switching gears and changing subjects quickly–have you heard about the Farm Bill and how that could impact the SNAP program?  It isn’t bad enough, it seems, that people need public assistance to provide meals for their families…our Congress wants to make us all jump through hoops and wait with bated breath for THEIR votes.

If you are one of those who are living on a dime or are dependent, for whatever reason, on SNAP or WIC or if you have food commodities or things from a food bank you can depend that this little blog is NOT beholding to the Big Wigs.  We just want to give people who are doing their best to keep their loved ones healthy on a budget.  We want to give you a hand UP by helping you to s t r e t c h your food dollars.

We do not do this alone.  Oh, my no.  We have PEEPS–Club Members who are loaded with great ideas and they share them with no reservation.  YOU are the fuel to this little engine.  You have POWER, whether you feel it or don’t!  And besides, Mother Connie loves YOU.  If Congress loved you they’d have voted long before now!

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/Have you heard about our upcoming offline Cooking Class?  OBOY, are we excited!

7 comments »

Posted in Cooking, How To, Message from Mother Connie

Tags:

Washing Up at the Food Stamps Cooking Club

September 6th, 2012

“

All the cooking we are doing requires some clean up; here is a great idea from one of the faithful…

The mail that comes in each day from our Club Members really is fun to read.  So many of you have wonderful ideas for food, clean up and household care that are frugal and easily accomplished.

April has shared a formula for laundry soap and so have others.  Here is the  composite of  them that Mother Connie uses:

HOME MADE LAUNDRY POWDER – or liquid

1  bar Fels Naptha or Lava soap

1  cup  Washing Powder *Mother Connie uses Arm n Hammer brand

***MAKE SURE THIS IS NOT BAKING SODA!

1/2  cup Borax

Cut the bar of soap into chunks and place in your food processor

*No food processor?  No worries; just grate the soap with a grater. 

Using a large bowl or ice cream pail, add the grated soap, washing powder  and the Borax.    Stir the mixture until it is well combined and store it in an air tight container.  You might like to tuck a 1/4 cup measuring cup in with your mixture so you can measure the powder into each wash load.  When you dump, you waste precious resources.

*These amounts are easily doubled.

*If you prefer a liquid washing product you can dedicate a large pot with a lid to combine your powders with 1 gallon of water.  Cook the whole works till it boils and add 1 gallon of cold water.  Store this in the pot, with the lid on, and use as you need it. 

Those who do laundry in a public laundry will likely want to use the powdered version, because is travels better.

Mother Connie has used this for a long, long time and has no clue how much money it has saved, but even when laundry soap is on sale it is pricey AND IT IS HEAVY, if you buy a liquid.  This formula does not produce loads of bubbles but it deep cleans your wash loads.  If you have greasy laundry, you might like to add more Borax with each load of work clothes.  Borax softens the water and helps de-grease items.

If your laundry is stained, you will still need to use bleach.  If you can’t afford bleach, just do the best you can with the home made powder.  The teeny bit of time it takes to make up this solution is well worth the effort and the kids will love getting in on the act if you make it fun for them!

The buzz about the upcoming cooking class is deafening!  I still have not received the photo I PAID FOR but as soon as it’s available I shall  post it for you!  We plan to use video so you can “experience” the class, too, even if you live half a continent away!

If you use SNAP or WIC we salute you.  If you depend on food pantries or a food bank for your meals, we honor you.  If you are a user of food commodities, we bow to you.  This blog is designed to help you with no strings attached.  Well, I take that back; we do hope you comment.  grin  For the rest of you, who are living on a dime or just smart, frugal shoppers, we thank you.  ALL of you have contributed to the common good of the Food Stamps Cooking Club and our hearts are filled with gratitude for your efforts.  Our mail is always so much fun every day, thanks to all of YOU.

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/Soap is good and cost effective for cleaning your teeth, too!  Check that out here: Tooth Soap

4 comments »

Posted in Home Care, How To, Tips

Tags:

Breaking News at Food Stamps Cooking Club!

September 5th, 2012

*Photo of  Chef Lawrence De Villiers is on its way…   :/

 

 

We have made a French connection!

Recently, the Lincoln Journal Star featured an article about an entrepreneur who has been making a splash at a Farmers Market.  French pastry chef Lawrence De Villiers came to Lincoln from Normandy, France.   His  story deeply touched my heart.  This incredible man  and his coming to our part of the world is something of a … well, in my view, it’s a God thing.

Contact info was given so I sent an email, explaining how the Food Stamps Cooking Club makes every effort to support those who depend on public assistance for their food dollars.  I recounted how we’ve had Kay Young, the author of “Wild Seasons” who taught us how to eat from our yards; we’ve had a demonstration about canning sauerkraut; we gave a presentation about stocking the pantry and shopping; we even showed a collection of people from a group home how to prepare a simple menu and save  money.  One chef has sent us tips; another had hoped to do a class but his schedule went awry when their newborn appeared!  I invited Chef Lawrence to give a class about crepes and this is what happened:

I had just hit SEND when the phone rang.  IT WAS OUR FRENCH CHEF!  He spoke with a lovely French accent and said he would be delighted to give a class in the Club House, no less!

Since the arrangements have been put in place, I have been positively breathless!  Here’s what GOT me:  I offered to supply the ingredients he would need.  He responded by telling me that the piece in the newspaper had created a lot of buzz and new business for him.  He felt a strong need to give back.

Next month, on October 2, we will host a dozen folks for this event and we hope to video tape it, as well.  Chef Lawrence De Villiers will show us the fine points of making crepes and for a special treat, he will make us a Crepes Suzette! 

PINCH ME!  I MUST BE DREAMING!

Be careful what you wish for…it will appear!

Those of you who lean hard on SNAP or WIC and the EBT cards that go with those programs know how important it is to feel supported.  The same is true for people who are using Food Commodities or getting things from a Food Pantry or Food Bank.  People who are living on a dime but not using public assistance understand the need to feel appreciated and supported.  We are doing what we know to do to help you feed, nutritious food to those you love. 

This does not happen in a vacuum.  Those Club Members who chat over our proverbial “backyard fence” by leaving comments, those who send emails with great ideas and recipes, and those who stand on the sidelines and cheer us on all contribute to the common good.  For all these, Mother Connie’s heart is bursting with gratitude and joy.  Thank you, everyone.

It’s a pity we can’t cram the whole Food Stamps Cooking Club membership into our living room…but we’ll do the best we can to share the event via video!

Tomorrow we’ll dip into the mail bag and share some great stuff that you people have contributed.  Today we are dancing on the table tops, doing the Happy Dance!

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.

7 comments »

Posted in Message from Mother Connie

Tags:

Shining a Light at Food Stamps Cooking Club

September 4th, 2012

Nebraska is shining a light on the matters of poverty and hunger by directing a colored light on its historic and award winning capitol building in Lincoln, Nebraska

Oh, how good it feels to be back and blogging again!  I have missed you all like crazy!

The headline in today’s Lincoln Journal Star screams what we pretty much knew:

“Nebraska’s Poor Can’t Afford More Federal Budget Cuts”

The media reminds us that the farm bill, which includes SNAP and WIC as well as other programs to help people have access to food puts peoples’ needs in jeopardy. 

SIDEBAR:  Mother Connie thinks that those Congress people  who consider these bills have never taken a couple of little children to the grocery store; worried about what to put into their shopping carts and still manage to PAY for their food purchases.  Moreover, they probably have not worked at a low paying  job all day and then had to go home and prepare a meal for their loved ones.  Or if they ever did, they forgot how discouraging the whole process is!  END SIDEBAR

We are all painfully aware of how difficult it is to be impoverished.  The article in today’s paper sites these facts:

  • In Lincoln,  NE one in six people are living in poverty.  The figure they cite:  $23,505 for a family of four.
  • 1 in 5 families with children did not have enough food on the weekend the survey was taken.
  • 54% were worried about having enough food each week.
  • 78% reported having trouble paying utilities in the past year.

This may or may not reflect the situation in your neck of the woods, but I suspect it will ring true in many cases.  This points up the need for all of us Club Members to band together and support one another the best  ways we know how.  Mother Connie is doing what she knows to present food ideas that will help s t r e t c h those food dollars, whether they come from public assistance, such as SNAP or WIC or whether you might use food commodities or goods from a food pantry or food bank.  Maybe you just watch your food budget like a hawk because it is your nature to be frugal; it’s likely there are many families who are not receiving assistance but are living on a dime.  In any case, this blog is meant to help YOU.

One of the foods often found in bundles from a food bank or food pantry is pancake mix.  Pancakes are fine, sometimes even fun, but there is a man in Lincoln, NE who is a French pastry chef and he suggests crepes.

Crepes are cheap to make, thinner than pancakes and you can fill them with whatever suits your fancy, your budget, or the contents of your pantry. 

“Skinny Pancakes”  aka Crepes

Ingredients:

1  cup flour

1  cup milk

1  large egg

1 teeny weeny pinch salt

Whisk together the flour, milk, egg and salt in your favorite mixing bowl.

Heat a large frying pan over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter. I like to use the back of a big spoon to do this.

Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.

After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.

Repeat pouring, checking and flipping to cook the remaining batter. Serve  piping hot.

**Kids-yes, and big people, too!- love to sprinkle granulated, brown or powdered sugar over these in lieu of syrup.  Then they can roll them…playing with their food in a socially acceptable way makes food fun!  If they are having fun and getting their tummies filled, they won’t realize they are in poverty–especially if the adults in their lives don’t  whine about it! 

Mother Connie would be remiss if she did not thank all the Club Members for their messages, comments and encouragement during the week of “Pie Central” and all the ensuing technological issues that have transpired!  You people are THE BEST and I hope you are feelin’ the love I am returning to each of you!  Every one of YOU is doing your part in shining a light on how to cope with poverty–with your comments, your ideas, your sharing over our proverbial back fence.  Thank you for all that each of you does.  You are such treasures.

Hugs

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.

10 comments »

Posted in Food News, Recipes

Tags: