Let Them Eat BEEF at Food Stamps Cooking Club!

September 12th, 2012 by admin Leave a reply »

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

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6 comments

  1. WritewhereUr says:

    Sounds like just the thing for a crisp fall day!

  2. April says:

    My family loves this and it fills the house with the great smell

  3. Oh, I am so sure the aroma would be totally ‘intoxicating’…It could be your husband’s favorite “perfume”! grin

    Thanks for sharing, dear one. And we so appreciate your chiming in with your comments!

    Hugs
    Mother Connie

  4. Doesn’t it, Rainy? I can’t wait for the next roast sale!

    Thank you so much for taking time out of your busy sewing day to make a comment!

    Hugs,
    Mother Connie

  5. april says:

    heres a tip i think using only a 1/4 tsp nutmeg would be plenty as i just made this tonight and a full tsp was a bit much? i used the last of my jar of nutmeg earlier in the week for this. so i went to the store and bought a new jar to make again tonight and seemed much stronger than my last jar. maybe my last jar had gotten stale? i had had it awhile!

  6. April says:

    I meant ginger not nutmeg lol