We have some kind of knife sharpening contraption that I can never seem to find and when I do, I never seem to use it properly. One day I broke the handle off my coffee mug and realized the bottom was unglazed pottery. 💡
I have been using the bottom of this mug to sharpen my knives ever since! 😊
#NecessityIsTheMotherOfInvention
Tonight I labeled some of my Budget Binder envelopes. Got a few done but still have a few more to go!
It's time to go back to using budget envelopes/budget binder so I ordered one on-line. I really thought these days were behind us. 😥
Tonight we had a recipe from the Great Depression called the Poor Man’s Meal. The goal of this meal was to have a meal that was cheap and hearty – two big goals of any meal during the Great Depression. With people out of work, they needed a meal that could feed their family but do so cheaply. Enter the hot dog. Right around 1929 the humble and inexpensive Hot Dog could be bought for about $0.08 per pound.
With a few ingredients that most people already have on hand, this meal can be prepared rather quickly. Below is a recipe I found with measurements, I usually just throw it together.
Ingredients (makes about 6 servings):
*6 regular sized Russet potatoes, washed peeled and cubed bite-size
*1 large yellow or white onion, sliced or chopped
*some vegetable oil for cooking (about 3 Tbsp. or as needed)
*optional: about 1/4 C. water
*4 hot dogs, cut into bite-sized pieces
*about 2 Tbsp. salsa (I like using Pace Chunky Mild Salsa)
We didn't use salsa in ours
*salt and pepper to taste
Directions:
Put the cubed potatoes and the chopped onion in a large frying pan (I used a large cast iron skillet). Drizzle the cooking oil on top and turn the heat to medium. Let potatoes slowly brown, and mix them around every few minutes so they cook more evenly. If you want to add about 1/4 cup of water to help the potatoes soften, you can.
Once the potatoes are tender to your liking and the onions are cooked, add the bite-sized hot dogs and salsa. Gently mix. Season with salt and pepper to taste.
ENJOY!
“Before, during and after the Depression, hot dogs were the food of everyday people, because they were good, they were tasty, and they could stretch a dollar!”
Kiddo and I were blessed to have Skippy home for a long weekend. He's been a busy man taking advantage of the beautiful weather we have had. Between changing the brakes on my car, designing pantry shelves and grocery shopping, he made me a standing shelf for the counter. This now gives me room to put things up and out of the way giving me more work space but still able to have what I need at arm's length. I was going to paint it but I like this rustic look much better.
Thank you, Skippy....I LOVE IT! ❤
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O.M.GOODNESS!! I just found out about these biscuits yesterday over on Instagram. I have to say, these do NOT disappoint. Crunchy on the outside and nice and soft on the inside. 🥰
I recommended using an 8×8 inch or 9×9 inch deep baking pan for these butter swim biscuits. You only need six ingredients to make these delicious biscuits........
*2 1/2 cups all-purpose flour (I used cup-for-cup gluten-free flour)
*1 1/2 cups buttermilk
*½ cup (1 stick) unsalted butter
*4 tsp baking powder
*4 tsp granulated sugar
*1 tsp salt (I may add 2 tsps next time)
Preheat the oven to 450°F. In a bowl, mix together 2 ½ cups all-purpose flour, 4 tsp baking powder, 4 tsp granulated sugar, and 1 tsp salt.
Add 1 ½ cups buttermilk to the dry ingredients. If you don't have buttermilk, use one 1 tbsp vinegar to each cup of milk needed - set on counter for 10 mins. Mix until combined but don’t over mix. The mixture will look like moist dough.
In a microwave-safe bowl, melt 1 stick (½ cup) of butter and pour into a 9×9 inch square baking pan. Transfer the moist dough to the baking pan. Spread the dough evenly in a baking pan (it will be slightly covered with butter and it’s ok). Cut the dough into 9 squares using a spatula or a knife. The dough squared will look like they are swimming in melted butter.
Bake in the preheated oven for 20-30 minutes or until golden brown. Remove the baking pan from the oven and let the melted butter absorb into the biscuits. They are so good with garlic-herb butter. Enjoy!
If you need to eat gluten free or just want a healthier version for chocolate chip cookies, all you need to do is grab yourself a bag of chickpea flour, also known as garbanzo bean flour. Use your favorite chocolate chip recipe and substitute regular flour for chickpea flour, cup for cup.
I have always loved to take a bite of our chocolate chip cookie dough before I baked them but I found out very quickly that you do not want to do that with this dough as it doesn't taste very good raw but tastes delicious when baked. I know, weird but true.
#GlutenFree
I found a recipe from the 1800s today. I have read nothing but wonderful reviews for it. I also heard it was a recipe Laura Ingalls Wilder's mother used to make for her family whenever she could.
VINEGAR PIE - The filling is very good (I didn't eat the crust). It is sweet and has the texture of pumpkin pie. So quick and easy.
For this recipe you will need the following......
😋LOW-CARB EASY TO MAKE
EGG ROLL IN A BOWL😋
This egg roll in a bowl is a delicious alternative to the classic egg roll! It’s got all the tasty flavors of an egg roll without the carbs and only takes 10-15 minutes to make – you can’t beat that!
INGREDIENTS:
*1 lb of ground sausage, chicken, turkey or even beef
*7 cups of Coleslaw mix
*2 tablespoons of low sodium soy sauce or Coconut Aminos
*1 tablespoon of Ginger
*1 teaspoon of garlic powder
*1/2 cup of green onions
****For a spicy kick, add 1 tablespoon of red pepper flakes****
INSTRUCTIONS:
Cook sausage stirring and crumbling until cooked through. Stir in Coleslaw mix (I only had green cabbage), garlic, ginger, soy sauce (low sodium), and stir. Top with green onions and drizzle with more soy sauce or sweet and sour sauce if desired.
I have not only been canning but I have started dehydrating as well. My Skippy Man gave me a COSORI dehydrator for Christmas and I LOVE IT! So far I only have corn, green beans and onions. I love being able to have things on hand when needed. Not only will these last a good while in the pantry they are very easy to throw right into a pot of soup if needed. We don't have very much freezer space so canning and dehydrating are the way I can take advantage of great sales at the grocery store.
These were all frozen veggies and were able to go right into the dehydrator at 120*F for 8 hours. There is no need to blanch them since that process was already done prior to freezing.
Do you dehydrate? Which machine do you have?
Our vacuum does a poor job so I did a hard sweep with a broom with stiffer bristles. I love having the treads, but they certainly do hold a lot of dirt, as you can see.
Skippy had gotten a 50 lb bag of potatoes on sale over at Jon Henry General Store a few weeks ago. I have been intermittently putting them up and using them for meals. Today we are finishing up the canning process.
Because potatoes are low-acid, they can't be processed in a water bath like pickles, jams or other canning projects with sufficient acidity. I processed 5 quarts of potatoes at 10 lbs of pressure for 40 minutes.
I will be "attempting" to dehydrate the remaining potoatoes for chips and scalloped potatoes. I say attempting because I have never tried it before. A dear friend blessed me with one of her dehydrators and My Skippy Man blessed me with one for Christmas. I am also going to make potato flakes as well, which will be great to take with us camping. They will take up much less space and will weigh less than bringing a 5 or 10 lb bag.
I am looking forward to having fun over the next few weeks dehydrating meats and veggies and also making jerky and fruit powders.
How many of you have a dehydrator? What's your favorite fruit/veggie/meat to dehydrate?
