Posts Tagged ‘food pantries’

Food Stamps Cooking Club Is Egging You On!

January 6th, 2014

deviled eggs for class 006A platter with Deviled Eggs will appeal to guests and the little gems will disappear quickly!

There are many ways to prepare Deviled Eggs.  Mother Connie uses no recipe for this; it’s a matter of adding ingredients and tasting.  Here is how we got from well cooked eggs to this group of pretties:

deviled eggs for class 002

1.  Slice each egg lengthwise and gently remove the yolks from the whites.  Place the yolks into a shallow bowl and set the whites aside on a plate.

2.  Mash the yolks with a fork.  Add some prepared mustard. ***Dry mustard powder can be used, if you have that; most households have the prepared type.  Using your fork, combine the mustard with the yolks.

3.  Drizzle a little vinegar-any type will do-and continue to combine the ingredients, using the fork.  You could even use sweet pickle JUICE if you have that on your shelf.

4.  *IF you have pickle relish, add some until you like the look and consistency of the mixture.  If you do not have pickle relish, no worries.

5.  Using a clean spoon, do a “Q.A.” (quality assurance) test.  Does it need more mustard?  Is it sweet enough?  Do you need to add a pinch of salt to make it taste the way you want?

6.  Sprinkle a TAD of sugar over the mixture and incorporate all the ingredients.  When you are satisfied that it has just the right amount of pizzazz, you are ready to stuff the whites, using the tip of a spoon. *I’ve heard some say they use a melon baller…sounds like a good idea to me!

7.  When you arrange these little delights over a bed of lettuce they will be irresistible to your  guests; if you take them to a covered dish meal, they will be the stars of the show!

**Variations:  You might prefer to use mayo in place of mustard for a milder flavor.  You might like to add celery seeds to your mixture.  Some people use very finely chopped onion and/or celery.  This is all well and good; but Mother Connie is all about saving TIME.  It is common to dress up the finished eggs by sprinkling paprika over them.  That is IF you have paprika on your spice shelf…

Deviled eggs make a great project for experimentation and kids love to help to make them.  By playing with the flavors you will create your own signature combination!    YOU might become known for YOUR signature dish!

This little corner of cyberspace is dedicated to those who use public assistance for their food budgets.  Do you have an EBT for WIC or SNAP?  Are you dependent on food commodities or food pantries or the food bank?  Maybe you just enjoy being frugal.  It could be that you are living on a dime… Maybe you love to cook; perhaps you hate to cook.  In any case, we hope to help you navigate your way around the kitchen.  We have learned more from YOU MEMBERS than you could guess, so we hope you will leave some of your wisdom and love on the comment panel and in our Inbox at   foodstampscookingclub!gmail.com

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.

Help For the Hungry: Food Stamps Cooking Club

July 16th, 2013

Mother Connie, like many of our Members, has been devastated by the news that both political parties threw America’s poor and hungry under the bus.  No doubt you have been feeling the pinch in your own life.  Many times I have asked myself and others, “What are people to DO?”

Yesterday my good friend, Renita, sent me the story she had seen in the Lincoln Journal Star about  “The Odd Couple”.  It’s the piece that tells all about how 2 very different people had the same idea about feeding the hungry in Lincoln, NE by growing food for them.  You can read about these heroes by clicking here:  Lincoln Journal Star

So if you have been feeling forgotten or alone in your plight to feed those in your household, this might give you some hope.  In case you do not live in Lincoln, NE you might be the one who could start a garden wherever you are.

If you are using SNAP or WIC funds to buy food, this little corner of the internet is dedicated to helping YOU.   There is no doubt in my mind that YOU are the experts, not Mother Connie.  You are the ones in the trenches day after day.  You have learned all the tricks and tips that keep your loved ones fed and you most likely have much to teach me and share with others.  Your ideas are always well received.

Some of you are users of food commodities and food banks, food pantries.  We hope we are providing help for YOU, too.

Comments are always welcome-unless you are a shameless spammer!-at the end of these posts.  You are welcome to send your thoughts to foodstampscookingclub@gmail.com as well.

Have you bought a can of beans lately?  Canned beans are something I consider to be a luxury these days; a convenience food.  When I had to pay $1.65 for a can of red kidney beans I nearly fainted. That kind of pricing is really a blow to anyone’s food budget!  After all, who is not living on a dime?

Well, I am happy to tell you that the Food Fairy came by with her magic wand and we are the delighted recipients of a LOT of red beans!  Beans are one of my most favorite foods ever and I love cooking with them.  Immediately I filled a pot with beans and water and soaked them for 24 hours.  I drained the water, added fresh water and cooked them on a low-medium heat til they were tender.  My next move was to add a pinch or two of baking soda so they would not produce gas after being digested.  I added a bit of broth and seasoned them with salt and pepper.  Since I had no ham or bacon, I just served them as is–beans in broth.  OMYGOODNESS!  They were sooo good.

Dessert was simply canned apricots.  Just a touch of nourishing sweetness to finish the meal.

To the beans that were left I added a can of tomatoes, a little ground beef left from a previous meal, and some onions.  It made a hearty soup.

It’s most convenient to have cooked beans in the fridge to toss into salads or soups or mash and add to ground meat to s t r e t c h it as far as possible.  Cooking your own is simple and extremely cost effective!  It surely beats paying $1.65!

Tonight I will be making a stir fry dish with a bit of pork, some zucchini squash, broccoli and-you guessed it-beans!  I will also add some pre-cooked brown rice.  That will make for a complete protein, a beautiful plateful and 2 full tummies!

We would be remiss if we did not welcome our new Members!  We hope you enjoy receiving our series of cooking tips!  We’re so glad you are here!

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

Time to Cook AGAIN at Food Stamps Cooking Club

February 18th, 2013

It’s time to eat three times a day every day!

It doesn’t matter that you are living on a dime or depend on public assistance for your grocery budget.  It makes no difference if you are using SNAP or WIC EBT cards to feed your family.  Even if you procure your foodstuffs from a food pantry, food bank or food commodities, you still need to eat three times a day.  Even if  you are tired.  Even if you don’t feel well.  Even when YOU are the Head Cook…sigh…

We’ve passed the mid month mark on February; your food budget is probably in fairly good shape.  We have an idea that you might want to consider for a weekend breakfast or a supper when you want to eat well for not much money.  Our mail is always fun, as we have often mentioned, and today we have something from Mickie:

Breakaway Vegetable Bread

3   10 ounce cans refrigerated buttermilk biscuits 

*If you have the time you could stir up your own batter and use that; the refrigerated ones are just faster.

1/2 cup butter, melted.

1/2 lb. bacon cooked and crumbled
1/2  cup Parmesan and grated cheddar cheese (mixed)
1 small onion, finely chopped
1 small green pepper, chopped fine

Cut biscuits  into quarters.  dip each piece in melted butter; **The Kitchen Police won’t mind if you brush the pieces with butter, using your pastry brush.

Layer  one third of cut up biscuits in 10” Bundt pan. ***No Bundt pan?  No worries; just use loaf pans or a 9 X 13″ pan. 

Sprinkle with half of bacon, Parmesan and cheddar cheese mixture,
and half of onion/green pepper.
Repeat layers until all ingredients are used ending with biscuits.
Bake at 350 degrees for 40 or 45 minutes or until done
Yields 1 10” loaf…
Mickie suggests serving with scrambled eggs and/or  hash browns.   Fruit would make a lovely dessert for a weeknight supper that’s really not that pricey and not difficult to make.  Little hands could have lots of fun making these layers…
Thank you, Mickie!
As always, we invite your input, dear Members.  Our email address is foodstampscookingclub@gmail.com and you are welcome to comment below this post. 
You who are new to the Club House, we welcome you.  Thanks for joining our merry little band!  Chime in when the spirit moves you… 
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.

End of the Month at Food Stamps Cooking Club

January 28th, 2013

Good grief! Would you look at that calendar? We are into the very last week of January already! The month is nearly gone and the grocery budget is toast! What’s a cook to DO? Maybe we have an idea or two that will keep your loved ones fed until the food budget gets fat again…

Most people at your table are likely to be pasta lovers; everybody knows how inexpensive pasta is…you may think you must have meat balls with pasta to have a complete meal. But if your budget doesn’t allow for meat balls, try this: Just mix some bread crumbs with a bit of oil, toss in some herbs, like parsley and maybe a touch of oregano, a tad of garlic powder and salt and pepper. You might even have some of that dry “spaghetti cheese” to go with it! Now, a pasta bowl of that combo would bring most everyone to the table pronto! And they’d leave all satisfied…especially if you also had some roasted veg as a side.

Maybe you have not paid much attention to roasted vegetables. I love them raw, cooked, sliced, diced or mashed, no matter what vegetable it is. This is not true for all folks but veggies are sooo much more inviting when they are roasted! They are sweeter and so pretty on the plate!

You can use thick slices of cabbage, for example. Drizzle some oil or shoot some spray oil over a roasting pan, lay the cabbage out and season it with salt, pepper, whatever you like. Maybe a dash of hot sauce or cayenne if you like that extra kick and give it another thin coat of oil. Put it into a 400* oven for about 20 minutes. When it smells wonderful and has a caramel coating, it’s ready to take to the table.

Other vegetables that are perfect for roasting are carrots, potatoes, cauliflower, broccoli, turnips…whatever strikes your fancy. Just make sure all the pieces are about the same thickness, make one layer, season them as you like, coat them with oil and pop them into a hot oven. I like to stir them gently and turn the pan around about halfway through the cooking process.

If you serve the pasta as described above and have a platter of roasted veggies, you will hardly notice there was no meat on the menu!

What do YOU do to economize when the money runs out before the month?

This blog caters to the users of public assistance for their food dollars. If you are a holder of an EBT card for WIC or SNAP, you might find this site helpful. Do you find yourself living on a dime? Using things from a food pantry, food bank or food commodities? Are you pragmatic and frugal and s t r e t c h your food dollars till the paper splits? You are in the company of others just like yourself.

You may have sent a friend of yours to this blog and they, like you, signed up for our series of cooking tips. We are welcoming new Members every day and we marvel that our Club House is bursting with all of you. We sincerely hope you find meaning and a sense of belonging here…we like to think it’s a bit like neighbors chatting over a backyard fence. All are welcome here…with the possible exception of those pesky spammers. :(

Members, you are welcome to contact us at foodstampscookingclub@gmail.com.

~Connie Baum

Carry-In Meals at Food Stamps Cooking Club

January 17th, 2013

Potlucks are always such fun. They remind Mother Connie of the Swedish smorgasbord, where all types of food are laid out on a heavily laden table. Diners are invited to partake of whatever strikes their fancy; people laugh and converse over all those goodies. Some people even go back for second helpings. Even the children find good things to suit their kid sized appetites.

Our little country church holds a Fellowship Meal every month. We have every sort of dish brought in from liver and onions to baked beans, breakfast casseroles, fruit juices and sandwiches. The noise level goes way up as the conversation and laughter takes over the whole crowd. It is wonderful.

One of my “go-to” carry in dishes is good old salad. Leafy greens, any kind of veg and a good home made dressing usually pleases people and I have those sorts of things on hand so I needn’t make a store run.

Another thing that’s popular and allows me to bring home a clean dish is rice and raisins. Velda often brings rice and spinach-mostly because her husband brings the liver and onions and she’ll have NONE of THAT! grin

Donnie can be depended upon to bring baked beans and sammies, usually dressed up with cheese. Royce likes us to taste his deer bologna and kraut; Irene brings the best coffeecake ever and LeAnn is famous for her moon pie dessert. ***They usually take home empty containers, too!

On this coming Sunday we’ll have our Annual Meeting, which calls for another pot luck meal. I’ll probably take a vegetable casserole. The Normanator hopes someone will bring a cake. I suggested that he could do that and he thought that was a great idea. He is the official baker in this household; I’m better with soups and eggs!

Speaking of eggs, whenever a dish of deviled eggs is presented, those are slicked up straightaway and there is always a struggle to get that very last one! I’ve been to funerals where tray after tray full of deviled eggs disappeared as if by magic!

What do YOU carry in when YOU go to a Pot Luck Dinner?

***If you are one of those people who recently joined our merry band of Club Members, we welcome you heartily. We are happy you found us. We will appreciate your comments and we love reading your mail. foodstampscookingclub@gmail.com

If you are a frugal shopper; if you use public assistance for your food budget or if you use SNAP or WIC and have an EBT card you will feel at home here. If you are living on a dime or if you have things from a food bank, food pantry or food commodities, you are in the right place. This little corner of the internet is dedicated to helping you manage your food dollars. We hope we are of service to you. We are open to assisting you in whatever you might need. Times are tough; food is costly and we mean to help you learn to cook, learn to manage your food budget and we want to give you ideas that you will actually appreciate.

We apologize that our abilities are so limited–no photos, no links, no snazzy headers. Blasted WordPress anyhow. They sure GOT us, didn’t they? Oh, well, no worries. We are NOT about appearance. We are about helping YOU.

Connie Baum

Networking With Food Stamps Cooking Club

July 27th, 2012

Your mail makes Mother Connie feel as if we are chatting over coffee!

Your comments and mail are the engines that make this ship fly!  Recently we have had a flurry of email messages and I thought it would be fun to open the mail bag and share the lives of our Members.  With her permission, I am sharing a dear note from Pat in Kitchener.  Getting acquainted with people from all over the world really trips my trigger.  If you love reading other peoples’ mail, this will warm your heart:

Please meet Pat of Pat and Ken:

“Hi  Mother Connie,

Hope I can stay with this group.  WE are a 2 person family, and we are retired.  We live in Canada and are not on food stamps, but on small pensions.
DH [dear husband] and I both have many small problems and I need to think about what I am cooking and my big problem that I am working on is serving proportions.  When we were working we were doing a lot of heavy work, now we are far more sedentary, and with low incomes I need to think through what I spend, and the size portions I serve.
I find that I get in a rut and cook the same things over and over.  So I try and change 2 meals a week into something I haven’t tried before .  Simple is the key idea here!. 
So new ideas and old ideas  -that I’ve forgotten about- are what I am looking for.  I also do some foraging around our country place, and most years have a garden, this year is got drowned out, and since we are both older and have many physical challenges I really can’t keep up like I used to.
We don’t seem to fit the main category of folks, but after looking around your site the other day, I thought this is somewhere I’d like to be.  I was sent to your site through Carrie at “Poor to Rich, One Day at a Time”.  I correspond with Carrie and like that what you see is what you get, no nonsense and down to earth.  Like me, she knows nothing goes as planned and you need to be able to roll with the punches and come up smelling like a rose -even if those roses are wild roses, and your using the hips for jelly, and the leaves for tea!   LOL.
Take Care,
Pat in  Kitchener”
Since that first message I have learned that Pat is a cook book fanatic, like many of our Members.  She and I have a lot in common; it’s probably true that she is much like YOU.  We would love to hear YOUR story, too.
Here are a couple of ideas I found on Pinterest that hit my hot button:
  • Serve summer salads in clear tumblers…I’m thinking clear plastic cups.  Salads look pretty and cool and require no dish washing!
  • Make a taco pie:  Fill a baked pie crust with layers of browned, seasoned hamburger meat, beans, tomatoes, lettuce and cheese!
  • Bake your cupcakes in regular papers that are set in little clay flowerpots.  Very cute!

What ideas have YOU come across that are worth sharing?  We can’t wait to hear from all of you! 

 

If you are using food commodities or food pantry items or if you have things from a food bank, this blog is meant for you.  We also cater to people who have EBT cards for SNAP and WIC.  Frugal people follow us because they are eager to learn ways to stretch their food budgets. We are concerned that you can eat well and wisely while making the buffalo on the nickel bellow out loud!


Our passion, our goal, is to help people.  Uh, and to collect your comments.  grin/giggle

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.

Wanna Make a Snow Man? Food Stamps Cooking Club

July 25th, 2012

July 25, 2012 and our thermometer reads 101*!

It’s July.  It’s hot.  As a matter of fact, it’s hotter than Hades and it makes people feel crabby.  You yearn for the time when you can just play in the snow, make snow angels and snow men and snow forts!  It’s a challenge to be so close to the end of this  hot summer month-so near and yet so far from payday-yet we crave something yummy  COLD and sweet.  What’s a family to do?  Especially a family who depends on public assistance for their food dollars?

Mother Connie has a solution or two.  These ideas are not for everyone but take what suits you and leave the rest for another time.

1.  Surprise your family by eliminating a meal that must be cooked, creating heat in the kitchen and all through the house:  replace your evening meal with an ice cold MILKSHAKE.  You may not have ice cream in your freezer but there is probably a supply of ice CUBES…drop some cubes into everyone’s glasses and pour some delicious, homemade chocolate milk over these  frosty piles of cold.

Here’s how Mother Connie makes chocolate milk: 

Using a measuring pitcher, I use equal parts of cocoa and sugar-powdered sugar works as well as granulated.  I add a small amount of hot water into the cocoa/sugar mixture and stir it thoroughly.  I add 1 or 2 teaspoons of vanilla flavoring to that and pour the whole business into a pitcher.  I add enough milk to fill as many glasses as there are, stir it well and pour the chocolate goodness into each glass.  If you are blessed to have ice cream, you can forgo the ice cubes.

Since this drink is a substitute for a meal, you may want to offer the faces around your table some fresh fruit or augment the meal with nut butter/jelly sammies.   In my experience, children love to have dessert for their main meal!

2.  Mother Connie is adamantly against soda pop.  But in July, nobody will die if one time you make ice cream floats.  As an afternoon refreshment, these cannot be beat.  You can use whatever soda you like-root beer, cola, fizzy clear soda pop or fruit flavors.  Ice cream is great but so is sherbet.  You could even use watermelon, depending on the flavor of soda you choose.  Be creative.  Let the kids experiment.  Splurge on plastic cups so there’s minimum clean up.

3.   Breakfast food has become supper during the summer in  The Club House.  We pour our choice of cereal (Yes, Mother does not regularly keep cold cereal on hand but there are exceptions and we choose carefully) and pour cold milk over it.  Sometimes we go to the picnic table, sometimes we make a picnic by changing the scene: spreading a tablecloth on the living room floor makes things more festive!

4.  Make good use of an antique platter, pretty tray or paper plate by offering your diners an assortment of fresh fruits or a pretty arrangement of veggies, all cut and inviting.  Fruit salads and veggies make for cool summer meals and are far more nutritious than soda pop.  grin

These are but a few ideas you might like to try.  YOU, dear Members, no doubt have ideas of your own that far outweigh these.  We’d love for you to share.  And comment. 

SIDEBAR:  Oh, but Mother Connie is getting to be such a nag about comments!  END SIDEBAR

We have been delighted to hear from new members of the Food Stamps Cooking Club.  You are privately sharing your struggles and victories of having EBT cards for SNAP and WIC.  You are letting us know about what you do with your food commodities and things you have from food pantries and food banks.  You are so good to share your experiences of living on a dime, s t r e t c h i n g your food budgets and being as frugal as you know how.  WE THANK YOU from the bottom of our hearts.

Please stay a cool as you can.  Drink lots of good water, don’t  over do as you work in your gardens or homes or on the job.  Pace yourselves.  This heat is brutal and we want you to be safe and well.  We hope people are checking in on one another and sharing any cool air they might. 

Above all, please remember you are loved and appreciated!

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.

Sufferin’ Succotash! Food Stamps Cooking Club

July 23rd, 2012

Sufferin’ Succotash is a wonderful side dish for any meal; it’s even pretty enough to serve to guests. It is amazingly low cost and a super easy do!

Kids my age can’t think of succotash without remembering the lispy cartoon character who declared “Sufferin’ Succotash” at every dramatic turn in the story!  When this popped up in my line of sight, any  ingredients  missing from the pantry shelves went immediately on to the shopping list because it sounded so good and so easy.  I hasten to add,  also, that this is easy on the food budget.  I suspect this will become a comfort food in the Club House!

Sufferin’ Succotash

4 tablespoons oil  *Olive oil is my #1 fave but use what YOU like.  It’s YOUR dish, after all!

1  small chopped onion

3  cloves garlic, chopped very fine

1/4  jalapeno chile, stemmed, seeded and very finely chopped  *Gringos are allowed to omit this! giggle

salt and pepper

2  cups corn  *fresh, frozen or canned and drained will all do nicely

1  teaspoon sugar *This is the secret ingredient!

2  cups lima beans, cooked  *canned and drained, frozen, or dry beans you have cooked and drained

1  tablespoon chopped fresh oregano  *The Kitchen Police had no objection to my using dried oregano

1 cup grape or cherry tomatoes, quartered  *OK, I used Romas.  So sue me.  grin

METHOD:

Heat the oil on medium.  Add the onion, garlic, jalapeno, salt and pepper.  Cover and cook, stirring occasionally until the onion softens.  Add more salt if needed.  Add the corn, sugar, and salt again.  It will take about 10 minutes for the corn to soften.  Add a teeny bit of water if this seems dry as it cooks.

Turn the heat to medium high.  Add the beans and oregano.  Cook this for 3 minutes, stirring occasionally.  Add the tomatoes and parsley and a sprinkle of pepper.

Now, for what it’s worth, it should be noted that The Normanator approved this dish, EVEN FOR GUESTS!

Incidentally, I served this with a very inexpensive piece of minute steak and this filled our tummies nicely.  We even turned down dessert because it was such a filling and pleasurable meal.

As you know, this little blog was custom designed for users of SNAP or WIC as a way to strengthen their buying power with that little EBT card.  We also intend that it is helpful for those who have food commodities, food from a food pantry or food bank.  People who are frugal or living on a dime;  people who  have not, for whatever reason, never learned how to cook or shop or plan meals.  We have a little series of cooking tips we send out when people join our merry band of foodies.  We sincerely hope these have value for you and your families.

There is yet ANOTHER cute blog that found us!  It is  Poor to Rich A Day at at Time and it looks as if it will be good for Club Members, too.  I hope you are all taking a moment to visit CT on a Budget and Creative Savv, also.  These bloggers have been such faithful supporters of what we are doing here that it’s only fair we cruise by and leave them some love…

Tomorrow I hope to talk about one of my favorite subjects related to food—DISHES!  We’ll see how that shapes up.  If I find something good to eat, I’ll share that, too.  AND if you come by the Club House, I’ll fill your glass with pure icy water.  This heat is killin’ us all!

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/We love  mailWe love your comments.  Your spam?  NOT SO MUCH, especially when your spam comments are rude.  We really love to hear about you and your lives.  Hint taken?  Good.  Thanks!   grin

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.

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

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