This is the very first day of our Food Stamps Cooking Club Offline Cooking Class!
There are a great many supporters to thank – Lorraine Wellman, Renita Farrall, Velda Koehler, who have been exuberant cheerleaders of this blog; Lili and Carol, my fellow bloggers who never cease to inspire me with their own menus, tips n tricks, comments and general encouragement; the good folks at Living On a Dime, who feel like family to me and Leanne Ely, who got me hooked many years ago with her Garlic Lime Chicken and her quest: Saving Dinner.
The idea with this class is to teach anybody how to prepare simple, low cost foods. There is nothing fancy or complicated about these recipes and tutorials. Best of all, we aren’t making any effort to sell you stuff! We want everyone to be healthy and to do that at the lowest possible cost.
Here is our very first offering:
1 cup oats *Mother Connie prefers whole oat groats but use whatever you have
1 cup raisins* optional but this adds nutrition…just sayin’
handful of finely chopped nuts *walnuts, pecans, peanuts–whatever Santa left you
3 cups water or water and milk
dash of salt
Put everything into a covered saucepan or casserole dish and slide it into the oven after supper. Set the temp for 200* and let the oven do the work for you.
In the morning you will be delighted NOT to have to make breakfast. Simply take off the lid, stir a bit and dish it up!
*This would work well with a slow cooker too, but Mother Connie has not made it that way..yet. grin/giggle
We like ours served with a sprinkle of cinnamon and a dash of nutmeg, along with a spoonful of either brown or granulated sugar.
No oven? A toaster oven will do just fine. Please, please do not use a microwave oven because they emit dangerous Electro Magnetic Frequencies and rob your food of its nutritive value.
We sincerely hope this will contribute to your life in a positive way! You are dearly loved!
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