Posted in Cutting Back and Saving, Once a Month Cooking Club on 25. Jun, 2009
This is a great substitute for the boxed onion soup mix. You can add garlic powder or any other seasoning that you wish. 2/3 c. beef bouillon granules 1 1/3 c. dried onion flakes 8 tsp. onion powder 2 tsp. seasoned pepper/salt Keep tightly sealed and this will stay fresh for 6 months. This [...]
Posted in Organizing on 10. Jun, 2009
. 5 Minutes a Day Artisan Bread Note: This recipe must be prepared in advance. 1-1/2 tablespoons granulated yeast (2 packets) 1-1/2 tablespoons kosher salt 6-1/2 cups unbleached flour, plus extra for dusting dough Cornmeal, for dusting the cooking surface In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm [...]
Posted in Once a Month Cooking Club on 09. Jun, 2009
Pic-a-nic Slaw 1/2 head of cabbage. Green, purple, whatever, though a quarter-head of each makes for pretty presentation. 3 fresh broccoli stems. The florets are okay to add, too, if you want. 3 big ol’ carrots. Juicy vitamin A! 1 or 1 1/2 crispy apples, julienned or cubed. We like Fujis. Apple cider vinegar, plus [...]
Posted in Cutting Back and Saving, Once a Month Cooking Club on 07. Jun, 2009
Food Substitutes Stretchers Baking Powder 1tsp 1/4tsp bicarbonate of soda, plus 1/2tsp cream of tartar, plus 1/2 tsp ground rice. Sift together Beer Ginger Ale, lemonade, tonic water Bolognese Sauce Extra meat, shellfish, vegetables, olives, Soya granules Bread Crumbs (for coatings) Crushed cornflakes or water biscuits Self raising flower 4oz 40z [...]
Posted in Once a Month Cooking Club on 01. Jun, 2009
The first time you season the pan, you should coat it lightly with cooking oil inside and out and bake in a 250 degree oven for 1/2 hour. To maintain the cast iron cookware, never, never, never soak it in water. What I do is dip a bit of dishwater into the pan and scrub [...]
Posted in Cutting Back and Saving, Once a Month Cooking Club on 02. May, 2009
Store white rice on the pantry shelf in an airtight container for up to 1 year. Brown rice and wild rice have an oily bran layer that can turn rancid at room temperature. Store in the refrigerator for up to 6 months. Always rinse wild rice before cooking. It is not necessary to rinse other [...]
Posted in Once a Month Cooking Club on 26. Apr, 2009
Check it out @ www.momsbudget.com/freezerrecipes
Posted in Organizing on 23. Apr, 2009
Pineapple Salsa Chicken 3-6 skinless chicken breasts 1 can tidbit pineapple (drain the juice) 1 can black beans (do not drain) 1 32-ounce jar of mild to medium chunky style salsa Place the thawed chicken breasts in the crockpot and add the rest of the ingredients. Cook on low for 6-8 hours. Serve with warm [...]
Posted in Once a Month Cooking Club on 20. Apr, 2009
Caribbean Jerked Chicken 1/2 cup sliced green onions 2 tbs grated gingerroot 1 tsp ground allspice 3 fresh jalapeno chiles, seeded and coarsely chopped 1 tsp vegetable oil 2 tsp seasoned pepepr 1/2 tsp salt 1 clove garlic 1 tbs honey 5 chicken thighs and drumsticks (joined together) Cooked rice Papaya (optional, peeled and sliced [...]
Posted in Once a Month Cooking Club on 19. Apr, 2009
Coconut-Pecan Sweet Potatoes2 lb sweet potatoes, peeled and shredded 1/3 cup brown sugar, packed 1/4 cup melted butter 1/4 cup coconut 1/4 cup broken pecans, toasted 1/4 tsp ground cinnamon 1/4 tsp coconut flavoring 1/4 tsp vanilla Toasted coconut — optional In your crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover; cook on [...]
