Posts Tagged ‘food budget’

County Fair Week and Food Stamps Cooking Club

August 12th, 2013

It’s Fair Week in Johnson County, Nebraska!

Plans for our Johnson County Fair have been in the works since the midway closed in 2012!  Our little Maple Grove church family is responsible for the Food Stand and with regard to that, the Food Stamps Cooking Club club house will once again serve as “Pie Central.”

The members of Maple Grove are superb pie bakers.  Every pie will be brought to our door each day-fresh from the ovens of talented bakers-and The Normanator and I will cut them, place each slice into its own container, place labels on each little box to identify the flavor and pop them into flats for transport to the Fair Stand.  They will be collected and placed in the refrigerators on site.  Last year we tallied 800 pieces of home made pie were served up to hungry fair goers.  If the weather is good, we could match or surpass that number this year!  All the profits go to help support our community.

These kinds of events have the potential to strain a family’s food budget.  With careful planning and scrutiny, however, even those who  depend on public assistance can enjoy such treats as a Black Cow-root beer and chocolate ice cream-juicy burgers or sloppy nachos.  It takes discipline and wise planning to make it happen.  People who are accustomed to living on a dime are really good at this!  YOU know who you are!

We salute and support people who fund their food budgets with the help of food pantries, food drops, food commodities.  We applaud you who manage on goods from generous gardeners, CSA supplies, farmers markets as well as WIC and SNAP.  We greatly admire those of you who are thrifty and clever at making  foodstuffs   s t r e t c h   as far as possible for your loved ones.

Here’s hoping you will understand that Mother Connie will be busy baking pies, cutting pies, chopping onions and all that goes with working with our church family this week, leaving no room for blogging.  :(  As the week unfolds, I’ll be on the hunt for ideas and suggestions and recipes to help you navigate your way through feeding your loved ones on a tight budget.

We would love to see you at the Johnson County Fair!  We’d love to hear about YOUR county fair experiences, too!  Just leave us some love in the comment panel.

We’ll reconnect next week!  Please remember, too, that you are loved and appreciated!

PS/The good folks over at Living On a Dime have a sale going on, just in case you are interested and have room in your budget…tell them Mother Connie sent you, please?

Connie Baum

The FTC wants you to know there are links on this page. 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.

 

Food Storage at Food Stamps Cooking Club

August 8th, 2013
Proper food storage can really  s t r e t c h  your food dollars!

Proper food storage can really s t r e t c h your food dollars!

The Normanator helped Mother Connie fix up a little demonstration about food storage.  Pardon the  extra items on the dining room table; we’ve had a busy morning!  I’m sure you have, too.  grin

The Romaine lettuce you see in the above photo is 11 days from purchase!  It;’s hard to believe that lettuce could keep so well for so long.  The bunch was fresh on the day it was purchased.  It was rinsed and drained and then carefully wrapped in paper toweling.  Then the whole business went into the plastic bag you see there on the table.  It was important to squeeze the air out of the bag so the lettuce could stay cool and not turn brown.  I only take out the leaves I’ll be using and the rest is re-wrapped and put back as I’ve described.

You see a roll of aluminum foil in the photo.  If you bring a bunch of celery home, you can cut off  both ends, rinse thoroughly and use those parts to make veggie broth.

SIDEBAR: To do that, you simply put those end pieces into a saucepan, add water, salt, pepper and any onion pieces you have.  Put a medium heat under that and let it simmer until the celery is soft.  Strain that and save in a jar or refrigerator container.  It’s wise to MARK the date and contents because if it gets shoved to the back of the fridge before you use it, you might wind up with cooked garbage and that won’t save you a dimeEND SIDEBAR

To save the fresh celery ribs, simply shake off the excess moisture and wrap carefully in a kitchen towel or paper toweling.  Wrap aluminum foil around the entire thing, sealing it as you go to keep the oxygen from entering the foil package.  Celery stored in this manner will keep a couple of weeks or longer.  It will not get rubbery, either.

If you have some sort of system for using up leftovers, food storage is not a complicated issue.  For instance, when I make a salad, I will often build more salad than we have appetite to eat.  The leftovers then go into a refrigerator storage container such as the one with the yellow lid shown above, lined with paper towel. The salad goes into the container and is topped off with paper towel.  The dry towels soak up any moisture from the veg and they will not turn brown before the next meal, when they can be slicked up as fresh as ever!

If you cook beans or rice or eggs ahead for use in making lightening fast meals, keep those in a designated area in the fridge so you won’t be growing science experiments!  Make sure you rotate things so they don’t get yucky.  It is perfectly acceptable to discard foods that take up room on a shelf but you know perfectly well your gang will not touch them with a 10 foot pole, let alone EAT them!  The Kitchen Kops will never know and Mother Connie will never tell.

Many years ago, Mother Connie discovered FlyLady…this is a woman who struggled with home care and developed a system of managing house and home and figured out ways to get things done without upsetting your entire life.  One of the things she taught me was to “boogie the fridge” on Wednesdays.  Now, Wednesday is NOT the only day this can be done; you must make this idea work for YOU.  So the notion is that on Wednesday, you look over the fridge, toss what is no good and use whatever you have.  You can take this time to wipe up any spills, freshen the crispers, or take a dish cloth to the door but you are only allowed to spend no longer than 15 minutes for the whole project.  If this idea appeals to you, you might like to try it out.  If you are really excited about learning more of her system you can visit her site:  FlyLady.net.  She has a wealth of information there.

We hope WE, too,  have a wealth of information HERE.  We are tickled pink to see all the new Members who have joined this party!  It is so gratifying to think that we might be helping people and encouraging them in their quest to manage their food dollars with funds from public assistance!

Here’s hoping you can feel our love and concern for you from wherever in the world you are!

*Are you living on a dime?  Do you get food from a food pantry, food bank or food commodities?  Are you holding an EBT  card from SNAP or WIC?  Do you just love the challenge of managing your food dollars?  Are you thrifty by nature?  Do you love to cook?  Do you hate to cook?  In any of the above mentioned cases, we are here to help.  There is nothing to buy but we always hope you come by and leave us some love on the comment panel!

Connie Baum

The FTC wants you to know there are links on this page. 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.

 

 

 

Presto! Pesto! Food Stamps Cooking Club

August 7th, 2013

Presto Pesto 001Mother Connie has assembled some tasty items that can make for fresh, flavorful, nutritious meals that are easy on the budget and great for summer’s heat!

No doubt you have heard of the cookbook, “The Joy of Cooking”…well, I do not have a copy but I understand it is a major wow.  As you can see in the above photo, I do have some other cookbooks and of course I cruise the internet to find new and interesting things to do with food.  I also subscribe to a food magazine.

SIDEBAR:  This subscription is my only splurge and I do it for YOU people so we can wrangle the food budgets together!  END SIDEBAR.

It was a radio program, though, which caught my rapt attention.  The chef was talking about PESTO and my mouth began to water.  I searched through the fridge to see what greens I might use for a pesto of my very own and was thrilled to realize I had spinach on hand. I could just as easily have used broccoli; both could have been combined.   I made the pesto, drizzled it over gluten free penne pasta and enjoyed it so much that I plan to create another as soon as possible!

It’s CHEAP, it’s EASY, it tastes fresh and dreamy and it is loaded with nutrition AND charm!

Here’s the formula for making pesto:

Pick a seed or some type of nut:  Sunflower seeds work with low food budgets, for example.  But almonds, walnuts, pecans, hazelnuts, or sesame seeds will be wonderful.  They just cost more.

Choose a base:  Pick from Basil, Parsley, Cilantro, Mint, dark leafy greens–all finely chopped.  Fresh herbs if you have them…you know the drill about the Kitchen Kops and how they don’t care…

Decide on seasoning:  Garlic, onion, red pepper flakes, thyme, tarragon, oregano

Be cheesy:  Parmesan *That’s the most affordable choice but there are others if your budget can take the pain.

Finishing touches:  chopped tomatoes, roasted red peppers would be just dandy.

So you toast the seeds or nuts in a dry skillet til lightly brown and fragrant.  Allow them to cool and pulse them in a food processor til finely ground.

Use 3 cups total of your base greens and herbs in any combo that hits your hot button.

Add 1/2 to 1 teaspoon total of the seasonings you like best.

Grate 1/2 cup of the cheese you’ll be using.  Add everything to the food processor and pulse to combine.  **There is the jarred cheese used for spaghetti and it is usually on the affordable side.

As the pesto pulses, dribble some oil to incorporate it and to make it smooth.  Stir in the chopped tomatoes at this point, if that’s what you are using.

This makes  about 1 cup of pesto; 1/2 cup is a serving meant to top cooked pasta noodles.  Serve this immediately as a warm dish and stand back for rave reviews from your diners!

Mother Connie put lots of mushrooms in her spinach pesto and the lemon juice that went into the dish really brightened the flavor and made a truly satisfying dish!  The mushrooms helped amp up the protein value, too.  ***And when mushroom pieces are so fine, picky eaters don’t really find anything to complain about!  grin/giggle

We know that many of our Members are living on a dime, working hard to keep body and soul together.  We understand that you are holding EBT cards for WIC and SNAP and you are doing all you know to S T R E T C H those food dollars.  Those of you who visit food banks,  food pantries, have food commodities and hope for the generosity of gardeners in your area have our undying support and admiration.  We hope we are helpful in giving you ideas that you are interested to eat and can afford to have the ingredients to make them.

We love having all the new Members that have joined lately!  We may have to install “room stretchers” to hold us all in when we meet around the Club House table!  grin/giggle  We hope you feel the love we are sending your way.

Connie Baum

Summer Bounty: Food Stamps Cooking Club

August 6th, 2013
Summer Bounty in the Club House!

Summer Bounty in the Club House!

We really have an embarrassment of riches, as you can see by the display on the kitchen table!  There is a gigantic zucchini, which will be ground and morphed into delicious desserts and main dishes after a stint in the freezer; the sweet potato will grace our dinner table tonight and those peaches will make decadent, juicy, fresh desserts for The Normanator and me.

Most of these items were gifts from generous gardeners!  We hope to be able to  s t r e t c h our food dollars to the inth degree with wise use of each food.

One of the joys of summer foods is consideration of the health benefits.  I found an interesting list to share:

1.  Sweet Potatoes.  These have lots of color, which indicates uber nutritive value.  Making “fries” or slices coated with cinnamon is a nice way for youngsters to learn to like veggies.  Pop them into the oven to roast and the flesh of the potatoes become sweeter.  Even children can help with this process and learn the fine art of feeding themselves!

2. Greek Yogurt.  This is such a great breakfast food!   A tablespoon or two of this and a few chunks of fresh-or canned-fruit makes a quick start for the day with little fuss and lots of food value.

3.  Watermelon.  LOADED with minerals, this is a fun summer food.  How many of us took chunks of melon to the yard, burying our faces in the pink flesh of the fruit and spitting seeds on the lawn?  Oh, making memories around food is sooooo important in making for happy childhoods!

4.  Leafy greens.  These are wonderful!  Kale, collard greens, spinach, mustard greens, Swiss chard are so versatile and so good for a body.  Last night Mother Connie threw spinach, mushrooms, basil, lemon juice and oil into the food processor to make a pesto to cover pasta.  The freshness and intensity of the flavors were enhanced by the lemon-I added salt at the table-and it was a deeply satisfying meal.  It is critical for good digestion that we include leafy greens in our diets.  It’s easier to do in the summertime!

5.  Broccoli.  This cruciferous vegetable helps to prevent infection of all sorts because of its high content of vitamins, minerals and folic acid.  It makes a good snack if it’s raw; if it’s steamed and flavored with red pepper flakes or dash of lemon or sprinkle of nutmeg, it is a glorious summer side dish.  It works well in vegetable salads, too, which are most refreshing on summer days.

Are you living on a  dime?  Do you depend on public assistance for your food dollars?  Maybe you hold an EBT card for SNAP or WIC.  Maybe you just love to be thrifty.  If you have food from food commodities, a food pantry or food bank, you might like to know that this corner of the internet is exclusively for YOU.  We understand how hard it is to keep body and soul together and we aim to help.

We are gleeful at the list of new Club Members!  We welcome you with open arms and can’t wait to get your input on our comment panel!

Please remember that you are loved and appreciated.

Connie Baum

The FTC wants you to know there are links on this page. 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.

Bean Soakers, Arise & Join Food Stamps Cooking Club

August 5th, 2013
When the type of bean to prepare has been chosen and the ingredients to gather in the bean pot are on hand, shall we SOAK the beans or NOT SOAK the beans?  That seems to be the question.

When the type of bean to prepare has been chosen and the ingredients to gather in the bean pot are on hand, shall we SOAK the beans or NOT SOAK the beans? That seems to be the question.

Our weekend was enhanced because of a wonderful gathering with friends at their cabin.  It was a simple, relaxed affair  where every guest brought carry in dishes and their sense of humor!

We sat around the fire pit, toasting marshmallows and talking when the subject of beans came up…

SIDEBAR:  Think of it Mother Connie being present and the topic of food coming up.  Unimaginable, eh?  END SIDEBAR.

Some of these folks are bean soakers; others consider soaking beans unnecessary.  The idea even came up that we should form an organization and call ourselves “The Bean Soakers”…there were ideas about club meetings and parade floats and all manner of silliness all centered around whether to soak or not to soak beans before cooking.  Purchasing canned beans was also a hot topic!

Truly, by that time of the evening ,with darkness coming over us, we were ALL full of beans!

But it got Mother Connie thinking about the people who depend on public assistance for their food dollars.  How is the single mother – or single dad, for that matter – going to know how to cook beans or anything at all UNLESS and UNTIL they KNOW HOW?

I dunno how it is in your world but I’m keenly aware of families who work 2 or 3 poorly paying jobs, juggle family and work and sleep and have few cooking skills because THEIR parents did the same routine…who had time to teach/learn cooking?  Then again, you have the people who are living on a dime whose relatives taught them to cook but they were not particularly interested at the time and now they are struggling to make ends meet.

We are told to bloom where you are planted, so Mother Connie has committed herself to offering a Cooking Class.  The date has not been chosen YET but we do promise it will be something with video so everyone in the Club can access the information.

It won’t be slick and high end.  We’ll do it in the Club House and we will stick to basics.

This will not be a gimmick to get you to do something; this will be information you can use or lose, depending on what you need to make your life better.  We feel called to do this for you out of our concern for your financial and physical health.

Do you squeeze a nickel til the buffalo bellows?  Are you holding an EBT card for SNAP or WIC?  Do you love to cook?  Do you hate to cook?  No matter if you get your food from a food pantry, food bank, use food commodities or what-we are here to support you.  Our mail has indicated of late that you are finding this little corner of the internet helpful and that keeps us getting up each day and delivering what we hope is a valuable service to you all.

Please remember you are loved and appreciated!  And if you wouldn’t mind, we would love to know if YOU are a bean soaker!

Connie Baum

The FTC wants you to know there are links on this page. 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.

MORE Zukes? Food Stamps Cooking Club

August 2nd, 2013

They just keep coming! We heard about a cool, refreshing salad idea that may be perfect for this bounteous crop of zucchini squashes!

Prolific gardeners just keep harvesting the abundant crops of zucchini squashes and this time of year we may have wearied of the breads and stir fry uses of them.  Still, they must be used and Mother Connie is always on the hunt for new ideas for them to take their place at the dinner table!

Zucchinis are such a help to those who use public assistance to fund their food budgets.  If you are a holder of an EBT card for WIC or SNAP or if you get things from a food drop, food pantry, use  food commodities or are simply living on a dime, the chances are good that you have easy access to zucchini at this time of year.

The idea I want to share with you today is best used with small squashes… yellow summer squash or zucchinis will be ideal BUT if all you have are the larger ones it would be good to scoop out the centers and dispose of the seeds.

You may scrub the skin well or peel the little darlings.  The best thing is to USE that skin, for that’s where the enzymes live that help your body to digest and utilize the nutrition it’s getting.  But if the skin is off-putting, just peel away.

Slice the squash VERY VERY THINLY and place into a bowl.  Sprinkle some salt over the veg and then drizzle vegetable oil over it – just enough oil to moisten it nicely.  Let the bowl sit on your kitchen counter for about 20 minutes, giving the salt time to draw out the moisture in the zukes.  You can add pepper, too, just to add a bit of zest.   It’s ready to eat at that point but if you plan to eat it later, it can hang out in your refrigerator.

Now, let’s visit about OIL.  I prefer olive oil for this but you may only have some other type.  Please rest assured that the Kitchen Kops do  not give a hoot about how you choose your oils.  I would caution against the use of corn or canola oil because of genetic modification concerns The GMO foods are extremely unhealthy choices.

SIDEBAR:  You know as well as Mother Connie that when you are making every effort to survive on public assistance, you take what you are offered and you are grateful to have food at all!  We GET that.  END SIDEBAR.

Zuke salad 002

Ta Da! Our salad course for lunch is ready!

Part of the fun of beginning each work day in the Club House is looking to see the new Members who have joined and will get our little series of cooking tips.  We are so happy to have you here; we exist to help you manage your food dollars and we have every intention to be helpful.  That’s only cuz we love you.

If you chose to cruise over to our pals at Living On a Dime, I hope you remembered to leave them some love and mention Mother Connie’s name.  They were excited that we mentioned them in yesterday’s post because they have something special for those who are able to be involved in all the fun they have going on there.

No doubt you have seen the phenomenal and helpful tips from our blogger pal, Carol.  Please be sure to thank her, too, for all her wisdom.  She is a gift to all our Members.

Connie Baum

The FTC wants you to know there are links on this page. 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.

 

BLT Boats and Food Stamps Cooking Club

August 1st, 2013

Roma tomatoes are wonderful for salads because they are firm and not as juicy as other types of tomatoes. They are filled with flavor and nutrition and easy to store and use.

Summer foods are just exquisite!  They are fresh and yummy and easy to prepare.  I found a cute idea in a magazine I want to share with you.  The tomatoes that are sitting on our kitchen counter are not good candidates for this dish because they are small and juicy-but DELISH.  We’ll use them and then I’ll be making these little boats.

The beauty of these darlings is that they can help stave off the hunger pangs that happen as Mom is making a meal but it’s not time to eat yet.  You know how it goes: the kids troop in, wanting something to nibble on, so these will make great snacks!  They will travel well to picnics and carry in dinners and they will please peoples’ palates.

BLT BOATS

10  Roma tomatoes

1/2  pound bacon,  fried crisp and crumbled

4 cups lettuce, finely shredded

**Iceberg lettuce works well for this but I’ll be using Romaine.  The cook gets to choose!

3/4  cup salad dressing  *mayo or home made dressing will work.

Slice the tomatoes in half, lengthwise and scoop out the seeds and membrane of the halves.

Combine in a large mixing bowl the lettuce, bacon and dressing.  If it seems too dry, add a touch more dressing.

Spoon the filling into the tomato “boats” and float them on a platter.

Hm…you might want to double this recipe.  It’s making Mother Connie hungry just writing about it!

SIDEBAR:  Don’t stop with BLT boats!  You could also fill those little beauties with your favorite egg salad or tuna salad or salmon salad.  You might like to turn them into mini taco treats.  What are the possibilities?  END SIDEBAR

Even users of SNAP and WIC and other public assistance agencies such as food pantries, food commodities or food banks usually have access to summer garden goods.  You might not even need to swipe your EBT card to take advantage of these yummy flavors sometimes!  If you are living on a dime, this can make a lot of difference!

Our hearts are filled with joy as we watch the Membership in the Food Stamps Cooking Club rise each day!  Your comments and ideas and email messages mean the world to us.  We hope we are contributing to the betterment of your lives.  But that’s only because we love you.

*Here is a note I wanted to tuck in with this post:  We are not about selling stuff here.  However, there is a little website we have been partnered with for some time and every so often they have wonderful offers that help people who are watching every penny in their pocket. I hope you will take a peek at what they have on their little corner of the net. They currently are offering something that may interest you so if you choose to check it out and take action with them, please do mention Mother Connie’s name.  The website is Living On a Dime and the family who offers it walks the walk and talks the talk.  They are real, caring human beings who sincerely want to help people who want to use their money in the wisest ways.

Connie Baum

The FTC wants you to know there are links on this page. 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.

 

 

Upworthy’s Brandon Weber & Food Stamps Cooking Club

July 29th, 2013

It was yesterday morning when I found Brandon Weber’s piece as it appeared on the Upworthy website.  It was riveting, because it shed light on the SNAP program and how critical it is to keep it in place.  Not everyone thinks it should have a hefty budget.  Those are the folks who have never lived hand to mouth or depended on public assistance for their food dollars.  Congressman DeFazio is helping to make his colleagues aware of the issues around living on a dime!

Mr. Weber was generous in allowing us to read his words.  He also granted permission for me to share his thoughts on this page:

While the threat to cutbacks in food stamps died with the recent farm bill, it will most certainly be back on the agenda shortly. Now called the Supplemental Nutrition Assistance Program (SNAP), my family lived on them at times when growing up in the Midwest. I’ll save you the story, but if not for that and a few other 1970s food supplement programs, we would have starved — no question in my mind. As it was, we could only afford cheap, high-sugar, not very nutritious items with the amount my mother received.

Watch this congressman face the same choices as his grocery budget gets real tight when he tries to live on the amount that his fellow elected officials want folks to live on.“  ~Brandon Weber

Unfortunately, Mother Connie was unable to put this moving news video here in order for you to see it easily.  You can view it here, though, and I urge you to cruise over to YouTube or Upworthy NOW and scope it out.  It is likely to touch your heart.

As always, we welcome our new Members and all your comments.  We are delighted to cater to YOU in our quest to assist all users of SNAP or WIC or food pantries, food commodities or any public assistance.  We don’t have all the solutions but we help as we feel able.  We could not do it without the input of fellow bloggers and our Members!  Thank you all, for your help.  You are dearly loved.

Reminder of the link to Brand Weber’s piece on Upworthy andthe video featuring DeFazio’ shopping experience:  just click on the links.

Connie Baum

The FTC wants you to know there are links on this page. 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.

Lettuce Discuss Salad at Food Stamps Cooking Club

July 26th, 2013

Fresh, crisp lettuce is the star of many summery salads that make for low cost, easily assembled meals!

In the heat of the summer, most of us prefer not to heat up the kitchen with meal prep.  That is good news for those of us who are salad lovers; we can eat all the lettuce we can hold and fill our tummies with great nutrition.

There are a number of varieties of lettuce: iceberg, which is a member of the opium family and offers little nutrition; butter, one of the most tender types but is kinda spendy; leaf lettuce, which is shown above and quite versatile; Romaine, which is my personal fave because it holds up well if we don’t use the whole thing at the first cutting.  Romaine keeps well if properly stored in the refrigerator.

On Mother Connie’s most recent trip to the grocery, there was a lovely display of leaf lettuce.  It was dark, crisp and ready to cut into a salad bowl!

The Normanator fancies I am Queen of Salads so here’s what I put together to please his palate:

1/2  red onion, chopped fine

1  ripe tomato, chopped

1/4  red pepper, sliced and chopped

1  small zucchini, peeled and chopped

1  medium cucumber, peeled and sliced

1/2  cup cooked red beans

1/2  cup cooked brown rice

a few crushed walnuts

I layered all these ingredients into a good sized bowl and sprinkled the walnuts over the top.  There was leftover chicken breast in the refrigerator, so those pieces were cut into bite size and scattered over the top.  This creation provided us with oodles of vitamins, minerals, fiber and flavor!   We dressed it with the French dressing recipe which came from our favorite cook at the South East Nebraska Community Action Center, SENCA.  Loretta is a fabulous, thrifty cook!

By keeping cooked rice and cooked beans on hand, time for meal prep is slashed.  Life is too short to spend it slaving over food!

*Lettuce keeps quite well when you shake off any moisture, wrap the lettuce in a heavy towel and seal tightly in a plastic bag.  It’s probably best to TEAR, not cut the leaves of leaf lettuce, iceberg lettuce, and butter lettuce, so as not to create brown spots.

There is no doubt in my mind that YOU have wonderful, quick, tasty low cost summer meal ideas.  We love it when you share!

We also love welcoming new Members to our midst!  We hope our little series of cooking tips is helpful to you.

For those of you who are living on a dime, using EBT cards for SNAP or WIC; for you who depend on public assistance such as a food pantry or food commodities to fund your food budget and for those of you who love the challenge of managing your food dollars, this blog is dedicated to YOU.  We appreciate your predicament and wish to lighten your burden.  Besides, we love you.

The weekend is nearly here; we hope you get to have some fun with those you love best.

Connie Baum

The FTC wants you to know there are links on this page. 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.

 

 

 

 

STUFF at Food Stamps Cooking Club

July 25th, 2013

Cabbage is one of the most forgiving veggies ever. If you don’t use an entire head of cabbage you can keep it fresh in the fridge by wrapping it tightly and storing it in your crisper! It is a versatile food, chock full of nutrition and flavor.

Does any of the following sound familiar?  You are living on a dime; you are working a full time job, if you are lucky enough to have employment.  OR you are working 2  part time jobs and driving your kids to day care.  OR you are retired, unable to hold a job for health reasons and you struggle mightily to keep body and soul together on a tight food budget.  AND THEN you have to feed yourself and the rest of your family three times a day every day, no matter what!

Yes.  It’s tough out there.  Mother Connie has been there, done that.  When I had young children at home, I would take care of the household chores, go to a part time job and make sure everyone had a decent meal three times a day.

Tough as it was, there are good memories surrounding all the chaos of busy family life and today I want to tell you about one of them, involving cabbage.  It’s a dish we called  “STUFF”!

STUFF

1# of ground beef, browned and seasoned

*If you have no meat, just leave it out and use the rest of the ingredient list.

1/2  medium head of cabbage

1  medium potato for every one who’ll be at the table, peeled ‘n sliced

1  carrot for every person who’ll sit at your table, peeled and sliced

1  large onion, peeled and chopped

3  large ribs celery, chopped

Layer these ingredients in a very large skillet; cover and let simmer til the vegetables are tender. This works well in a large electric skillet, too.  You might even choose to park a skillet or casserole dish in your oven, set at 250*.

A fruit salad makes a good companion for this easy dish.

Depending on the cooking and cutting skills of your children, this is a great meal they can prepare themselves.  It is filling and delicious.

We are so glad you are here; your comments mean the world to us.  Here’s hoping you feel the love from HERE to YOU.

Connie Baum

The FTC wants you to know there are links on this page. 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