Posts Tagged ‘recipe’

Food Stamps Cooking: Holidays

November 24th, 2015

 

It's a pity you cannot SMELL this luscious soup!

It’s a pity you cannot SMELL this luscious soup!

When our guys come home for any visit they clamor for this soup! It is only cauliflower and onions but they fancy it is a gourmet offering!

It is a thick, flavorful broth that begs for crusty bread or crackers.  We usually have a green salad with it; sometimes it’s a fruit salad.

If cauliflower is not available you can substitute cabbage.  All I do is steam a head of cauliflower…if I were to use cabbage, I’d chop and steam that…and I saute a couple of large onions.  I work in batches to whirl the ingredients  in the food processor.  *You could use a blender, too.  The idea is to make a smooth, creamy soup.  It would be just as tasty if you simply combine the cooked vegetables without blending or processing.  You’ll have a thinner, soupier consistency but the flavor will be the same: GREAT!

To make it creamy I made a gravy (See the video if gravy is a mystery to you.).  I combined everything, added salt and pepper an stirred it.  When I tasted it, I felt that it needed “something” so I put some chicken stock into the mix.  *If you have bullion cubes you can use that with water.  It boosted the flavor and made it a bit thinner.  When I serve this I will sprinkle some parsley over the top of each bowl.  I am blessed to have fresh parsley but I would not hesitate to use dried herbs.

This takes some doing but it is EASY and very economical.  Often you’ll find onions at special prices.  The thing about soup is that when your family gathers for a meal the clean up is minimal.  That leaves more time for card playing, visiting, and looking through photo albums!

If you are a user of WIC or SNAP’s EBT cards you are likely interested to learn how to s t r e t c h those food dollars.  Maybe you have things from a food pantry, food drop or you get food commodities.  In any case, we are dedicated to serving those of you who use Public Assistance for your food dollars.  We only want to help.  We are not selling a thing.  If you want to become a Member you will receive a little series of cooking tips.

When this little  blog was created, Mother Connie was warned that users of Public Assistance would never find it.  Well, I’m here to tell you that users of Public Assistance are always looking for the best ways to help themselves.  I recently had a message from someone who felt she had benefited immensely from the ideas presented here.  This sort of feedback is what keeps Mother Connie searching for ways to keep on keeping on!

Happy Thanksgiving to you all!

Connie Baum

The FTC wants you to know there might be 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. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

Food Stamps Cooking Club: DIY

September 7th, 2015
Stirred custard with plums

This dish of goodness began with a DIY mix I made for very little $ and a few ingredients in my very own kitchenIC!

Our South East Nebraska Community Action Center offers Cooking Classes every so once in awhile…At the most recent class we made frozen meals.  We brought the meat and were given all the other ingredients to make the recipes and pop them into our own freezers.  IT WAS FABULOUS.

I want to share one of the recipes with all of you Members!  It is a simple concoction that can be used for casseroles, gravy, stews, whatever your imagination can conjure!  Here you go:

HOME MADE DRY GRAVY MIX

2 cups dry milk powder

3/4 cup cornstarch

1/4 chicken bouillon

2 Tablespoons minced onion flakes

1 teaspoon thyme leaves  (I used powdered thyme cuz that’s what was on my shelf!)

1 teaspoon dried basil

1/2 teaspoon pepper

METHOD:

Combine and mix well.  Store dry up to 6 months.  Use 1/3 cup dry mix with 1  1/4 cups water.  Needs 2 or 3 minutes to cook.

*I tossed this into the crock pot with pork chops and it made a lovely gravy.  I cooked potatoes and dumped them into the ‘hot tub’…it smelled divine and it tasted really, really good!  With a crisp cucumber salad and a dish of fruit we ate like royalty and were well nourished!

If you are a user of SNAP or WIC; if you have an EBT card for either program, you might need a bit of help to make those food dollars stretch.  Maybe you have availed yourself of a food pantry or got in on a food drop…any way to make the food dollars go farther is a good thing.  Here at the Food Stamps Cooking Club our mission is to help you eat well for less money.  We are not selling anything; we don’t nag you about anything.  We do have a little series of cooking tips; it’s not fancy and there are no apps.  Just some ideas now and again for those who use public assistance for their food dollars.  Cuz we love people!

If you need to comment or have a question you are welcome to send a message to foodstampscookingclub@gmail.com

Connie Baum

The FTC wants you to know there might be 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. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

Food Stamps Cooking Club: Kitchen Klatter

March 23rd, 2015
Mother Connie reluctantly poses in her kitchen for an avid photographer...

Mother Connie reluctantly poses in her kitchen for an avid photographer…

If you are of a “certain age” you may remember a radio show that kept home cooks mesmerized for decades.  It was called Kitchen Klatter and originated from the home of Leanna Driftmier over radio waves from Shenandoah, Iowa.

Kitchen Klatter had a magazine, too.  It was packed to the gills with news about the Driftmier family, recipes and adverts for their flavorings, cleaners and premiums.

I thought it would be fun to share one of the recipes from this publication.  I am fortunate to own 2 copies because my good friend, Kris Brase, gave me a copy from her collection since one of my articles was published there long ago.  The other copy came from a presentation Kris recently gave at our local Assisted Living facility.  Oh, you should have heard those women carry on about how they never missed the program!  One lady brought a stack of magazines from her mother’s collection!  Another lady mentioned how her mother shushed her brood from 9 AM to 9:30 AM every weekday morning so Mom did not miss a single thing from the broadcast and could hear the recipe.  She would copy every ingredient and the instructions in order to make it for her family’s evening meal!

I chose this recipe to share because  it is affordable, nutritious and easy to make:

Spinach-Cheese Quiche

1/2 cup butter

4 oz cream cheese

1 cup flour

1 lb. fresh spinach, washed and trimmed

SIDEBAR: My cheap cheat here would be to use frozen spinach, thawed.  But if you have fresh, go for it!  END SIDEBAR.

2 Tablespoons flour

1 cup  grated  Cheddar cheese (Use whatever you have or whatever is on sale!)

1 cup grated Swiss cheese (See above)

3 eggs, slightly beaten

1/2 cup mayo

1/2 cup milk

***Optional:  8 oz fresh mushrooms, sliced

1 bunch green onions, thinly sliced

METHOD:

  Combine butter, cream cheese and 1 cup of flour…with a fork cut butter and cream cheese in the flour til crumbly.  Place in 0″ pie pan.  Press to form crust.  Refrigerate.

  Preheat oven to 350*.  Place spinach in covered kettle and cook til tender, drain well, chop, then drain again on paper towel or clean dishtowel.

  In a large bowl, combine spinach with the 2 tablespoons of flour and the remaining ingredients.  Mix well.  Pour into chilled pie shell; bake for 1 hour or until set.

*This was offered in September 1985 from Mary Lea; Mother Connie’s notes  are in italics because those who use public assistance for their food dollars may or may not have the ingredients Mary Lea lists.  Our Members have learned to be adaptable!

Do YOU have an EBT card from SNAP or WIC?  Are you dependent on food drops or food pantry food for your family’s meals?  Maybe you just enjoy being frugal and squeezing a nickel til the buffalo bellows.  In any case, this little piece of cyberspace is dedicated to YOU and helping YOU s t r e t c h YOUR food dollars as far as possible.  We hope to be helpful in that regard.

~Connie Baum

The FTC wants you to know there might be 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 Stamps Cooking Club: Roast Chicken

October 1st, 2014
This is such an easy, low cost dish.  It's tasty enough for guests and EZ on the budget AND the cook!

This is such an easy, low cost dish. It’s tasty enough for guests; tender on the budget AND the cook!  This set of hind quarters is ready to be  dunked in a marvelous marinade and popped into a cozy oven!

 

Roast chicken is so easy and so elegant.  It is such an easy fix, too.  I found a recipe in the food section of our Lincoln Journal Star that struck my fancy; when I served it to The Normanator he approved.  That spurred me to share it.  Besides, Carol, from CTonabudget  said she could not wait to have it.  She and I have been aghast at meat prices so the idea of a new recipe for roast chicken hit our hot buttons!

When I found the recipe I knew I was going to be away from home for a day so I put it all together and kept it, covered, in the fridge.  There was ample time for the flavors to marry.  I won’t torment you with the details of how delicious this was…I will give you the particulars and you can see for yourselves how yummy it can be!

Mother Connie’s Version of Lemony Roast Chicken

1/2  cup olive oil *I did use olive oil but any vegetable oil will be fine

1/2  cup fresh rosemary leaves *No fresh leaves here; poultry seasoning was what I had

1/4  cup fresh squeezed lemon juice *Bottled lemon juice was all I could find in our pantry

10 cloves thinly sliced garlic  *Garlic powder had to do

SIDEBAR:  Did I mention we live in a small town and our shopping choices are limited? The moral of this story is to use what you have and make do.  The flavor of this dish will still make you a star in your own home!  END SIDEBAR.

Salt and pepper to taste

3  1/2# chicken, 8 or 9 pieces…  *I had hind quarters and that was PERFECT.

In a large bowl, combine oil, rosemary, lemon juice, garlic, salt and pepper.  Choose a baking dish that will accommodate your chicken pieces in a single layer.  Brush about 1/4 of the mixture on the bottom of the baking dish.  Arrange the chicken meaty side up over the marinade and cover the meat with the remaining marinade.   Cover with plastic wrap and keep in the fridge for up to 12 hours.

When you are ready to cook your chicken, preheat the oven to 475*.  Remove the plastic, turn the pieces over and spoon any excess marinade over each piece.  Roast for 15 minutes.

Remove the whole business from the oven and turn each piece so it is meaty side up.  Return to the oven and roast for an additional 25 minutes or until the chicken is cooked through and nicely browned.

This would be delicious served with rice or potatoes and a big green salad!  Any leftover pieces are just yummy when served cold, too!

This will serve 4 people.

Are you living on a dime?  Do you have an EBT card for SNAP or WIC? Maybe you have goods from a food pantry or you get food commodities.  Maybe you are spending the last of your Farmers Market coupons.  In any case, this little corner of the internet is dedicated to helping you manage your food dollars.  When you become a Member you will receive a little series of Cooking Tips and we hope you will communicate with us, either on the comment panel here or by email: foodstampscookingclub@gmail.com    There is nothing to buy, no stress or apps or fancy stuff.  Just heartfelt help with your food costs.

Connie Baum

The FTC wants you to know there might be 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 Stamps Cooking Club: Staying the Course!

September 9th, 2014

Seems as if it’s been ages since we’ve met here—I have learned from spine surgery that I am not cut out for being waited on!  The Normanator made a fabulous chief cook and bottle washer but it feels good to be back in the kitchen again!  And I’ve missed you guys…

My first venture into the kitchen led me to choose one of my comfort foods.  I took a picture but the results were dismal.  This dish tasted far better than this photo shows:

ghoulash 001Goulash?  Really?  grin/giggle

I learned to make goulash when I was 10 years old.  My mother had a serious bone fracture with complications.  That’s when I fell in love with all things domestic! Mom directed me from her place on the sofa and that’s how she taught me to cook.  Maybe that’s why I never depended much on recipes?

The Normanator had some ground beef left from something he made for us.  I found the gluten free pasta in the pantry, along with some tomatoes we canned last year.  I browned the meat as the macaroni cooked.  I seasoned it with salt and pepper…that’s when the whole meal turned a corner.

I wanted cumin for its wonderful smoky flavor.  I think the effects of the pain pills were still in my head because when I shook the spice into the meat I suddenly realized I had NOT taken the cumin.  I had grabbed the CURRY!  We sped from German food directly to India and there was no road map!

I thought of the quote “Stay Calm and Carry On” I’ve seen on the ‘net.  So I stayed the course and hoped we would not have to scrap this meal.  *It’s hard to cook with your fingers crossed. GRIN

I added some chopped onion and some frozen corn, hoping to save the dish.  I knew there were eggs in the fridge in case this was the disaster I feared…I added some of the home canned tomatoes and kept on keeping on!   Just in case, I added a pinch of red pepper flakes.

As I plated this new creation I called goulash it smelled divine.  It was different to the taste but not unpleasant.  The Normanator had no complaints and I felt we had scored-having a tasty, very low cost meal, mistakes and all!

Mistakes can happen in any kitchen.  When it happens to you, just roll with it.  Depend on your creativity and whatever sits on your pantry shelf or in the fridge and carry on!

I want to thank all of you who sent your good wishes for a speedy recovery and I want to welcome all the newbies who signed up to be Members and receive the little series of cooking tips!  It is such fun to read your messages and see the new names every day!  We truly  hope we are a contribution to your lives.

If you are using EBT cards from  WIC or SNAP or you have Farmers Market Coupons, this little corner of the internet is dedicated to YOU.  Maybe you have goods from a food pantry or food bank; you might have food commodities.  You may just love squeezing your food nickels til the buffalo bellows!  In any case, we just want to help.  There’s nothing to buy; no fancy apps.  Just ideas to help you feed the people you love when you are on a tight food budget!

Connie Baum

The FTC wants you to know there might be 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 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.

To Can or Not to Can…at Food Stamps Cooking Club

September 10th, 2013
To soak or not to soak?  This age old question has been debated before.  Here we'll take another look to see what we ought to put into that bowl!

To soak or not to soak? This age old question has been debated before. Here we’ll take another look to see what we ought to put into that bowl!

It may not be soup weather as you read this.  IT IS 94* here today!  But soup weather will soon be upon us.  If you have beans on your shelf, you are going to be in the soup…but in a GOOD way!  Enjoy this one, kids!

Those of you who have food commodities sometimes get cans of beans…those of you who think of canned beans as ‘convenience foods’ watch for sales like hawks hunt for  prey!  Those of you who have practiced frugality like an art form may prefer canned beans but they may also like the challenge of soaking dry beans.

To be honest, soaking beans CAN be challenging.  Sure, all you do is throw them into a pot and let them sit and soak.  BUT you also have a house to keep, a job to be on time for-if you are fortunate to HAVE a job, maybe two!-and then there is the small matter of keeping your gang fed on whatever schedule everyone in the house has going! And we have not even mentioned getting everyone to school/work/wherever OR the laundry… It’s enough to drive a person out of their ever lovin’ mind!  I’m sure you can relate.

So I found a soup recipe that calls for 8 cans of beans.  There was a huge debate in Mother Connie’s head about whether to mention it, since the price of canned beans is obscene.  I’m quite sure you could make this with only one type of bean to make it easy on the bean soakers of the world; if you have the where-with-all to get 8 cans, that’s good.  If not, you might make only half a recipe IF that will feed your gang.  Use your own good judgement.  I offer it here for your perusal:

Eight Can Soup with a South of the Border Flair

I do not recall the source…emails abound in the Club House…

1 (15 oz.) can each: drained and rinsed, black beans, pinto beans, diced tomatoes, sweet corn. *Personally, Mother Connie would not RINSE corn…

1  15.25 oz can chicken, drained *The Kitchen Police will not write you up if you use leftover cooked chicken…

1 (10.75 oz.) can cream of chicken soup

1 (10 oz.) can green enchilada sauce

1 (14 oz.) can chicken broth  *Nobody will die if you use home made broth or even water with a bouillon cube or two.  We are all about saving $$ in the Club

1 packet taco seasoning 

**Mother Connie is DEATH on seasoning packets!  They are full to the top with rubbish the human body does not need to maintain good health!  Surely you have chili powder on hand!  You are most likely to have cumin.  You’ll save a bundle by NOT using packets and your budget with thank you for keeping a few spices on your shelf.  Seriously, kids.  You CAN be healthy on a tight budget.

Toss everything into your favorite soup pot.  Heat through gently but thoroughly, stirring every so once in awhile.

This soup is hearty, tasty, and would pair up quite well with a green salad and corn or tortilla chips.  Mother Connie does not normally recommend chips but there are times when chips are just the thing.  *I already ranted and raved about the seasoning packets; I’ll let up now.  😉

If you are holding an EBT card from SNAP or WIC, if you are using food commodities or things from a food pantry, food bank, food drop, or any other form of public assistance, we are delighted to be of service to you.  Most everybody finds themselves living on a dime at times… We dearly hope our ideas and recipes help to keep your food costs at bay.  We hold no judgement and we are not about selling you stuff.  We are tickled pink whenever we see new names on our roster (which has been every day, thanks to all our Members’ spreading the good word!) and we love hearing from each of you.

It may not be soup weather as you read this.  *IT IS 94* here today!  But soup weather will soon be upon us.  If you have beans on your shelf, you are going to be in the soup…but in a GOOD way!  Enjoy this, kids!

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

Searching for Menu Ideas? Food Stamps Cooking Club

February 6th, 2013

 

Are you searching the grocery ads in search of affordable menu items for your family?

It’s still winter; we still need to eat three times a day.  Although it’s the first part of the month, you are probably hoping to s t r e t c h your food budget dollars as far as March 1 without subsisting on beans and rice; rice and beans exclusively.

One of the best places to look for tantalizing menu items is the newspaper.  Wednesday’s papers are full of recipes,  photos and food columns, designed to whet our appetites.  Grocery circulars inside those papers tout the ads and special prices.

Here are  some shining examples from today’s newspaper:

“Beef Top Round * Boneless Beef Top Round * Boneless Beef London Broil are ALL ‘only’ $3.49 per pound”  I YI YI  Ground lamb is $5.99 and Ground Chuck is $3.49!  Holy Moley!

These price tags makes me think EGGS,  of which we happen to have a good supply in our fridge, thank God and our sister in law!

So my thoughts also turn to fish.  Lent is coming and fish is generally a good sale item then.  Tilapia and  Swai filets are $3.79 per pound; Salmon is $4.29 for FOUR OUNCES and Mahi Mahi is $7.49 a pound!  EEEK

Now I’m thinking beans and rice; rice and beans again.  My GOODNESS, food budgets are a challenge!

Vegetables are so important…I see there is a tiny mention of cucumbers:  4 for $3.00 and Napa Cabbage or Bok Choy for $.99 per pound.  I’m feeling slightly more hopeful.  Carrots are $1.19 and ginger root is $1.19.  I guess we could build a Chinese meal around these items.  The ad mentions that if I buy a 7 oz sack of salad greens I get a second one free.  Hm…It’s iceberg lettuce…  That’s about it for veg in this particular circular.  Surely they have more vegetables available in the store than what’s in the ad.

This circular is full of info about the bargain  prices on pre-made and deli foods, wines, pre-cut appetizer platters and bouquets of flowers.  They have a few dairy items but what is advertised is not anything humans ought to consume.  Things like processed cheese – not healthy and even it is way over priced.   None of these dairy items is budget minded and probably not the healthiest choices we could make.

It looks as if we are back to beans and rice.  Or rice and beans, whichever you prefer.

Tomorrow Mother Connie will have something tasty, healthy and much more budget minded for you to consider.  That is, if inspiration strikes like lightning!

Meantime, you are all to be commended for sharing the word about the Club…new members are signing on every day and we welcome each one with open arms.  We seriously mean to encourage anyone who is living on a dime, depending on public assistance for their food dollars.  We expect to be of service to people with EBT cards from SNAP or WIC.  We offer a hand to those who have goods from a food bank, food pantry or who get food commodities.  We love it when we hear from our members, either by commenting here or sending a message to foodstampscookingclub@gmail.com  We read every message and respond as we are able.  THANK YOU ALL SO MUCH.

~Connie Baum

The FTC wants you to know there are links on this blog. 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:  After this post was published, I found a link you may appreciate:

 Shopping Tips for Healthier Eating

Oh No! Not Red Cabbage! Food Stamps Cooking Club

February 4th, 2013
 red cabbage

Why would anyone bring red cabbage to the dinner table?

At the church dinner on Sunday there was quite a lively discussion about the Czech Dill Gravy discussed on this blog recently.  One of the women’s eyes widened and got very excited about the meal they had eaten while vacationing in Texas.  “We had real German food!”  And then she raved at length about the red cabbage.

I recall eating in an International restaurant where the red cabbage was worth raving about.

SIDEBAR:  Mom  always used red cabbage for slaw and said it couldn’t be cooked because the color would run!  **Roll your eyes here and grin.  It’s pretty obvious my mom never ate Sweet and Sour Red Cabbage!  That’s odd; she was as German as they come but I guess my German Grandma thought the color would bleed, too!  END SIDEBAR.

Here are the secrets to making this mouth-watering delight:

SWEET AND SOUR RED CABBAGE

Shred one medium head red cabbage.

*Use your food processor or box grater.  If you use a blender you will need to use liquid and that will remove flavor and nutrients.

Place the shredded cabbage into a good sized saucepan with 1 quart of cold water.


Add salt to taste.  As soon as this comes to a full boil, add 1/2 cup of brown sugar.  If you have caraway seeds and want to be genuinely German, add a scant tablespoon full.  **If you do not have these, the Kitchen Police will never report this info to Interpol.

When the cabbage is tender, place the cooked veg into a bowl.  Pour 1/2 cup vinegar over the mixture, along with 1/4 cup butter.  Toss the cabbage until the butter and vinegar coats the cabbage.

Call everybody to the table!  Their side dish is ready!

This is very inexpensive to make, it goes together quickly and easily and it makes a very appetizing side dish for your dinner plate.  Served with poultry, beef, or pork, it is ideal.  It also goes well with venison or rabbit if you have that sort of protein available to you.

Are you living on a dime?  Do you love the challenge of wrestling with the food budget to see how far it will s t r e t c h each month?  Maybe you are using food commodities or goods from a food pantry or food bank.  You may be a user of SNAP or WIC and have EBT cards for your food dollars.  In any case, we hope this helps you immensely.

Your comments here are always appreciated.  We make every effort to reply to each and every (non spam) comment.   Just like any kid, we love mail:  foodstampscookingclub@gmail.com

~Connie Baum

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