Posts Tagged ‘SNAP’

Food Stamps Cooking Club: French Toast!

January 8th, 2014

WordPress will not load the gorgeous image of the finished product!

If you plan ahead, you can delight the people who put their toes under your table with a “fancy schmancy” meal, even if you are just learning to cook!

French Toast is fun, filling and fabulous.  It is easy to make, pretty to serve, and it is satisfying in the way of comfort food..

Mother Connie put several slices of bread into a 8 X 8″ casserole dish and covered the bread with a mixture of 2 beaten eggs and some milk–enough to cover the bread.  It went into the fridge to hang out til morning.

*There is a great image of these slices, soaking.  Alas, it won’t load!  argh

You can use a lightly greased skillet or a griddle, depending on what you own and how many mouths you’ll be feeding.  We use a griddle, with the temp set at 350*- but when I turn on the griddle I also set the oven to 2oo*.

The bread soaks up the milk and egg mixture.  I place each slice on the very lightly greased griddle and let it brown nicely before I turn it.  When each slice is browned on both sides and removed from the griddle, it goes onto an oven safe platter or casserole dish.  These freshly done slices get to lounge in the oven for about 8 to 10 minutes.  This allows a nice crust to form and make them crisp.  **This is how it’s done in high end eateries!

When it comes out of the oven, you can dress it up with a very light sprinkle of powdered sugar.  I use my flour sifter.

We like to top our French Toast with honey or home made syrup.  Sometimes we put a few berries on the top or maybe a slice or two of peaches.  Our favorite bread to use is Lithuanian Sourdough Rye because it is a heavy bread but any bread will do.

Here’s how to make the syrup.  Once you make this you will never buy commercial syrup again.

The image of the syrup in the cutest pitcher ever will NOT load!  *argh!

Home Made Syrup

Into a heavy saucepan put

2 cups sugar

2 cups water

dash salt

Bring this to a rolling boil and make sure all the sugar is dissolved.  Remove from the heat and add 2 – 3 teaspoons maple flavoring.  Pour the syrup into a pitcher or bowl with a serving spoon.  Pour any leftover syrup into a jar.  I store syrup in the kitchen cabinet.

Those of you who have been Members here for awhile know full well that this corner of cyberspace is devoted to users of public assistance for their food budgets.  If you are a holder of an EBT card for SNAP or WIC, we hope you are getting helpful information here.  Maybe you are living on a dime or you just make a game out of being frugal.  You might frequent your food pantry or you might be using food commodities.  Whatever your situation, and especially if you are just learning to cook, we are so proud to have you in the House!

When we read the emails that pour in; when we read the love you leave on the comment panel, it’s patently obvious there is a need for the service we hope to provide.

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.

PS/Do take a moment, when you can, to cruise over to Creative Savv and CT On a Budget.  They have such great info for saving $$$.  And their images DO load…sigh..

 

 

Info Concerning Cooking Class at Food Stamps Cooking Club

September 23rd, 2013

Canon City 009The Normanator and  Mother Connie have been traipsing around he country!  Here he snapped a photo of me at our motel in Colorado…this is how we remembered our room number!  *Just kidding!

As we traveled…and dined in some interesting eateries…we discussed the Cooking Class at length.  In a few days the Club House is going to be descended upon by carpenters,electricians and landscapers.  As soon as the dust settles on their handiwork, the Food Stamps Cooking Club Offline Cooking Class will commence!

Each day of the series we will offer BASIC COOKING tips and methods with photos.  Lots of ‘how-to’s’ will fill the pages of the blog.  We are mindful that some of our Members have no regular access to the internet, so each day’s posts could be PRINTED at a library for a very nominal fee.  That way you’ll have a record and can use each lesson for reference.

Don’t worry if you come to the blog and find the same old, same old posts…it’s good review for some of you.  I think you’ll discover that the wait will be well worth your time.  Lots of thought and concern is going into this class because it’s really important for Mother Connie to help you make the most of your food dollars.

It’s very apparent that many people have not learned to cook.  There is no shame in that.  Moms and Dads and Aunts and Grandmas and all sorts of caretakers have made sure food was on the table and work happened, and school work was handed in and people had clean clothes.  These are all important aspects of everyday life.  But if you are ready to learn how to cook and ready to learn how best to stretch those SNAP funds or WIC or whatever sustains your food dollars…we are here to help because we care enough to help you.  There is NO judgment; there is nothing to buy; we only want you to feel as if you belong here, because you DO.  We’ve said it before; it bears repeating:  You are dearly loved.

So stay tuned and we’ll give you the best we have to offer!

Hugs

Mother Connie

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.

 

 

Roadside Stands Help Food Stamps Cooking Club

September 6th, 2013
Looky what WE found at a roadside stand in North Central Nebraska!

Looky what WE found at a roadside stand in North Central Nebraska!

It’s been a busy week here in the Club House–we have hosted a Book Lovers Club meeting; we have had surprise visitors, which we always enjoy, and on Thursday we took the day to travel to Central Nebraska on business.  We did toss in some pleasure, too:

We had a ginormous pizza loaded with sauerkraut, lots of meat and cheese and spices that tickled our taste buds.  Only one slice was plenty for a meal!  WOW.  This was served at a tavern in the quaint and charming town of Dannebrog, Nebraska.

We had a ginormous pizza loaded with sauerkraut, lots of meat and cheese and spices that tickled our taste buds. Only one slice was plenty for a meal! WOW. This was served at a tavern in the quaint and charming town of Dannebrog, Nebraska.

Visiting the roadside stands this time of year is wonderful!  We picked out a watermelon, a red pepper the size of my head, and some squashes: a turban squash and a butternut squash.  Everything looked so tempting and delish!  There was a wide variety of tomatoes, cucumbers, zucchinis, melons, onions, squashes, and the workers all talked about the crops that are still being harvested.

The sight of new vineyards popping up along the landscape was a treat for our eyes, too.  We visited a winery but they were so busy harvesting the grapes they were not available for tastings or serving meals.  We’ll just have to make another road trip at a later date! ;)

Soon Mother Connie will be posting a recipe for a casserole featuring spaghetti squash.  It is sooo mouth watering in a photo I saw that I cannot wait to make one and show all of you.  The spaghetti squash will be ready to pick very soon;  you WILL be kept in the loop!

The squash featured in the above photo make luscious soups for fall.  The recipe for squash soup has been featured here before but when a new batch of soup comes out of the Club House Kitchen, you guys will be the very first to know!

For those of you who have recently become Members of our merry band of foodies, we welcome you.  We are happy to help anyone but especially we like to focus on those who use public assistance for their food budgets.

Those who use EBT cards for WIC or SNAP and those who depend on  food commodities, food pantries, food banks, and the generosity of gardeners have told us repeatedly that the help we offer is really helpful and for that we are grateful.  We hold no judgments and we are not out to sell you stuff!  We hear, also, from people who simply like the challenge of wrestling with the food dollars to see how far those dollars might  S  T  R  E  T  C  H !  We are painfully aware of how you are all living on a dime and we love you madly.

Your comments mean the world to us.  Thanks for stopping by.  We are working diligently on plans for the Cooking Class; you are in that loop, too!  We hope it will be helpful for you in keeping your food costs to a minimum!

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.

 

Zucchini Pie at the Food Stamps Cooking Club

August 20th, 2013
Here are the fixin's for Zucchini Pie...which very much resembles a pizza!

Here are the fixin’s for Zucchini Pie…which very much resembles a pizza!

The Johnson County Fair and PIE CENTRAL have gone into the history books and although we are dealing with “Fair Lag” just like Jet Lag we have survived quite well.  Now that there is no more Fair Food to tempt us we are getting back to wise and healthy choices!

Somebody mentioned Zucchini Pie and I remembered how yummy I thought this was, so I put one together.  I was so excited that I forgot to snap a photo of the finished product and it was half eaten by the time I thought of it!  But I do have some pictures of the process…

For this pie I cheated and used a commercial pizza roll but you could even use your standard biscuit recipe, all rolled out into one sheet.

ZUCCHINI PIE

1  onion, chopped

2  cups zucchini, peeled and chopped

1  cup mushrooms *This is optional but since this is a meatless creation I felt we needed the protein.

2  carrots, peeled, chopped  *Also optional.  They provide color.

1  can tomatoes, juice and all

Basil to taste

Oregano to taste

Salt and Pepper

Unbaked pizza crust

Yellow mustard-to be spread on the pizza crust before the vegetables are spread over the dough.

2  large eggs, slightly beaten

Shredded cheese of your choice, about 1 1/2 cups

Using a food processor speeds up the chopping…when all the veg has been chopped, saute them in a drizzle of vegetable oil til tender. Season them well with the salt and pepper and the spices. When it is nearly soft, add chopped fresh garlic and let it cook briefly.

SIDEBAR:  If garlic cooks too long or at too high a temp, it gets bitter but if you gently cook it for a short time it gets sweeter.  END SIDEBAR.

While the veggies are cooking, unroll the dough onto a well greased cookie sheet and pinch the edges so there is a “curb” and the vegetables won’t run over onto the cookie sheet.  Spread a very thin coat of yellow mustard over the dough, then spoon the mixture onto the dough evenly.

Beat  the eggs in a bowl and add the cheese to them. Combine gently but thoroughly.   Pour this mixture over all the vegetables onto the dough.  Slide this into a 325* oven for about 13-15 minutes, until the crust is brown and the eggs are set.

First, a coating of yellow mustard will go over the dough and this mixture will be spooned over that.  It smelled sooo good...

First, a coating of yellow mustard will go over the dough and this mixture will be spooned over that. It smelled sooo good…

*You may have wondered about the red pepper shown in the first photo…Mother Connie opted not to use that; the carrots provided the desired color!

This is a most filling dish and if you have any left over it freezes well.

It’s a recipe you can easily adapt to your family’s preferences.  There is no reason why you could not use ground beef or leftover ham bits or even sausage to this.  You can be as creative as you like with no interference from the Kitchen Police!

Using public assistance for your food budget is no picnic.  We GET that.  If you use and EBT card for SNAP or WIC you know precisely what I’m talking about here.  Furthermore, if you are living on a dime, facing the challenges posed by your food budget, you understand completely.  This little corner of the internet is devoted to users of food banks, food drops, food commodities, food pantries and those who are on the receiving end of generous gardeners!  We do hope it is helpful to you because we care deeply about your plight.

Mother Connie is off to see the wizard for the rest of the week.  She will be learning a new body process that promises to raise awareness. It is called BARS – we dunno WHY – and is taught by facilitators for Access Consciousness.   The former body worker in Mother Connie just cannot bid the body-working part of her life goodbye; it’s important to give value to the world and this will be one more way to do that.  Food is an important component to a healthy body; coaxing peoples’ bodies to relinquish pain, paradigms and programs is a most satisfying way to spend our days! It fuels our passion for people!

As ever, we are begging for your comments on our comment panel.  We so appreciate your involvement with us.  Please remember you are dearly loved!

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.

 

 

 

 

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.

 

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.

1 in 4 Kids and Food Stamps Cooking Club

February 27th, 2013

Just click on the link below:

Living on $4. a Day

Please click on the above link and watch this short video.  As you see it, you will understand why Mother Connie sends out this little blog every weekday.  Wise food choices can make all the difference in how our children feel and how well they perform in life. We hope you’ll come back here and leave your thoughts on the comment panel below this entry.

Those of you who are using SNAP or WIC ALREADY KNOW AND UNDERSTAND HOW EATING ON $4.00 A DAY EVERY DAY WORKS. 

Blessings to you all.  We hope to help as many of you as possible.  Maybe tomorrow we can talk about the choices the woman in the video made.

~Connie Baum

Food Stamps Cooking Club: Let’s Do Lunch!

April 4th, 2011

 

Whether you have your mid day meal at home or at your workplace, it’s important to fuel up for a productive afternoon!

Sometime around the 1980′s LUNCH became a VERB.  Lunch suddenly was something people DID…in 2011, thanks to Club Member Mikemax, it became a NEW PAGE on this blog!  Look for “What’s for Lunch?” at the top of the blog…then tell us about YOUR lunch!  Inquiring minds want to know!

People who depend on food commodities, food pantry food, or EBT cards from WIC or SNAP are always on the hunt for new ideas for lunches that fit their slim budgets.  Those who use Angel Food Ministries bundles are always eager for ideas for those items to s t r e t c h their food budgets, too.  Even people who just want to be frugal, those who are living on a dime, are likely to be open to food ideas that make lunch interesting as well as cost effective and nutritious.

Maybe you tote a lunchbox or perhaps you fill lunch boxes for your children or your other half who works away from home.  You most likely HAVE great lunch ideas.  We hope you are willing to share…hint/hint…

If you are home for lunch you no doubt are clever at morphing leftovers into yummy lunchtime fare.  Won’t you share your expertise with us?  Thanks!

One of Mother Connie’s tried and true lunchtime “tricks” is to gather bits of this and tads of that left from previous meals.  When broth is added, it becomes a brand new soup.  It is virtually unidentifiable as whatever it WAS if some new veggies are introduced to the pot.  If there is any left of THAT, it can be a dinner starter in little soup cups before the main entree makes it to the table.

What do YOU do about lunch?  Let’s DO lunch and tell us all about YOUR menu on the new page!

Oh, and please submit your name and email address in the top right hand corner of this page so you can get our series of cooking tips and infrequent email messages.  We are tickled PINK to have new members!

Send your fan mail to foodstampscookingclub@gmail.com.  grin

Today’s post is sponsored by Living On a Dime. Thanks to them for their support!

 

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



SNAP? WIC? Would You Like to Spice Things Up?

October 9th, 2009
Cooking with SNAP?  WIC?  Would You Like to Spice Things Up?

Cooking with SNAP? WIC? Would You Like to Spice Things Up?

Spice is the variety in life.   No! No!  Wait!  That should read: “Variety is the spice of life! ”

In any case, how would you like to spice things up in your kitchen to make cooking-whether you avail yourself of food pantries, food commodities, SNAP, WIC or Angel Food Ministries-and give you new OOMPH when it comes to feeding your family?

An article caught my eye recently.  They meant for me to go to their website and purchase their cookware.  That may have been fine, but I have a kitchen filled with cookware, thank you very much.

The writer mentioned how cooking could be made to be fun, even if cooking is not your bailiwick.

Having cookware that is top quality would be ideal but we all know it’s not a perfect world.  We can be grateful if we have lids to fit the pots we own!  I remember my mom using odds and ends for lids.  She even improvised once with the lid from her canner when she needed that size lid to cover a skillet full of fried chicken.

Along with pots and pans, the contented cook needs utensils.  If your kitchen is not tricked out with every gadget sold, don’t despair.  A  really slick way to acquire necessary things on a skimpy budget might be yard sales, second hand stores, thrift shops and local charity centers.  Sometimes neighbors are purging their kitchens of duplicates.  It might pay to ASK around!

Some people don’t care to cook.  Those folk  may discover, to their delight, that cooking is a good way to learn, to teach the children about foods, math, family history and just hang out together.  Getting the whole family involved in menus, food prep, shopping  and sharing meals can go a long way in building strong family bonds.

It may be such a thing that you like to cook but are baking challenged.  Or, vice versa.

SIDEBAR:  This is your humble blogger’s experience speaking!  END SIDEBAR.

In that case, you might enjoy sharing a meal with others.  For instance, this very night we will share veggies and a dessert with a family who is proficient with preparing deer bologna!  I can hardly wait til dinner time!  Our dishes will be a great complement to one another and neither of us will have much to do in the way of preparation.  Nor will we have blown our food budgets!

Another option is to find someone who knows how to make something you love to eat and learn how to make their specialty.  We are blessed to have neighbors who came from Mexico and brought their traditional food ideas with them.  It is so much fun to learn how to do new things, taste new dishes.  Plus-we’ve made dear friends in the process!

Eating fast food, convenience foods and snack foods will most assuredly compromise your health and the well being of those you love most.  By learning to prepare foods at home in every language you will improve the quality of your lives!

Now THAT is some spice worth adding!

Thank you to all the Club members who have written to thank us, who have contributed recipes, and who have added their comments on the posts.  As a way of thanking everyone who has offered up their name and email we will be sending you a teeny little thank you gift.  It’s still in the works but nearly ready to unveil.  It will come to your email inbox.  Our email inbox is here: foodstampscookingclub@gmail.com .

We appreciate our Club members more than you know and we thank you for all your participation!  All our partners love hearing from you, as well.

Connie Baum


Back To School Food?

August 14th, 2009

In our part of the world the new school year begins next week!

Starting a new school year with youngsters in the home can mean a variety of things.  It might mean scraping together some lunch money for a hot noon meal at school.  Some schools provide breakfast for their students.  Some children brown bag it and others are blessed to be able to go home to eat their lunch.

No matter what arrangements are made for lunchtime fare, it is critical for the whole family-not just kids!-to have a decent breakfast.

By ‘decent’ breakfast I do not refer to pastries and juice drinks.  I am not talking about junky rolls and cupcakes!  I’m talking about a good protein and some carbs to get the blood sugar up and stabilized so students can perform at their peak.

Believe it or not, this can be accomplished even if you use food commodities, food pantries, or SNAP funds for menu planning.

You can’t beat cold cooked rice for a quick breakfast.  Sprinkle a little sugar, a dash of cinnamon, and even a handful of raisins into your bowl, pour in a bit of milk…MMmm… GOOD EATS!

If you must hurry away so fast you need to DRINK your breakfast, toss a few berries into a blender full of milk-prepared powdered milk will fill the bill-and whirl it to make it foamy.  If you have some protein powder, that will amp up the nutrition and if you are fortunate to have some barley grass to add to it, that will work to make a healthy way to start the day.

A slice of whole wheat or rye toast with a coat of almond butter “painted” on-peanut butter is another suggestion-will ensure the protein needed for a student to feel his best as he delivers a top notch performance in his classes.

At this time of year it makes sense to offer students-or anybody who shows up at the breakfast table:BLT or bacon, lettuce and tomato sandwiches!  The tomatoes are plentiful now and a sammie helps to make a quick getaway.  WARNING: BLTs may require extra napkins or a bib!  grin

One of my most favorite ways to begin a school day when I had youngsters to look after was tomato soup.  Yes, it’s lunchtime fare, but it is a great and healthy way to send them off for a busy school day.  When I served soup, the kids would clamor for toasted cheese sandwiches, too.  It made for a simple breakfast and was a winner all around!

Here is one way to prepare it.  I highly recommend you avoid commercial soups if possible because they are loaded with MSG and more chemicals than a good breakfast requires!   It might be something you can prepare on a weekend, leaving it in the fridge for the flavors to marry.  It makes a large amount so it’s great for “cooking once and eating twice!”

SPICY HOME MADE TOMATO SOUP

4 quarts of tomatoes, peeled and cored

3 1/2 cups onions, chopped

2 1/2 cups chopped celery

2 cups sweet red peppers, chopped

1 cup carrots, sliced or chopped-depends how you want them to look

7 bay leaves

1 tablespoon whole cloves

1 clove garlic

1 cup brown sugar

2 teaspoons salt

Combine tomatoes, onions, celery, carrots, peppers, bay leaves cloves and garlic in a large saucepan.  Simmer until veggies are tender. Remove the bay leaves.  Puree the vegetables in a food processor or food mill. *IF you do not have either of these, you can use a potato masher. After the veggies have been processed in this way, return them to the saucepan, add the sugar and salt and cover.  Allow to simmer for 15 minutes.

This recipe makes 2 quarts of soup and a very healthy, hearty start to a school day!

This soup is going to be something everyone can prepare, no matter if you are using Farmers Market coupons, Angel Food Ministries, or if you just want to use all those tomatoes your neighbor gave you! PS/If you add zucchini to this soup it will increase the veggie power.  Just wash the zucchini, lop off the ends and grate it.  A coupla cups sneaked into this soup will be a great use of this plentiful vegetable.

Thanks to all the new Club members who have joined!  We hope you like the messages we’ll have for you.  We make every effort to help you.

You can help us, too.  We love hearing from you at foodstampscookingclub@gmail.com  and we know you are sending your people to the Food Stamps Cooking Club because you’ve TOLD us so!  Thank you so much!

Thank you, too, for visiting our partners.  They want to help you as much as we do.

Connie Baum