Living On Food Banks - Thrifty Recipes Blog

Sour Dough Pancakes

12/7/2019

Oh, yum! I'm going to share a recipe with you that has been handed down for generations. This recipe was made anytime a special birthday or holiday visited our home. It happened to be the most requested recipe with five small children under foot. Since it must be started the night before, mother always insured she made mashed potatoes that evening so that the potato water could be used for the starter.

If you like sourdough bread, you will just adore these pancakes. Light and fluffy with a gentle chewiness that delights the palate will greet you the morning they're made.

Starter:
2 cups potato water
2 tab. sugar
2 cups flour
1/2 tsp. yeast
Boil potatoes the night before with skins attached. Remove skins and make mashed potatoes. Save one good size potato and puree into potato water to make two cups. Add rest of ingredients and stir briskly. Cover with plastic wrap and let sit overnight. Mixture will begin to bubble.

In the Morning Add:
3 cups of flour
1 packet yeast
3 cups water
1 tsp. salt
2 tsp. baking soda
4 tab. molasses

Stir briskly and let this mixture stand one hour before cooking, covered. Then with one final stir, begin ladling pancakes out onto griddle. Cook on medium heat allowing pancakes to cook to golden on each side. Make sure the pan has enough butter to prevent sticking. Batter should be a little " Runny" if it seems to "watery" to you, add just a tad of flour. Serve with syrup.

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Five-Cheese Ziti al Forno

12/7/2019

If you are a fan of the five-cheese ziti at the Olive Garden, then this is a must to try! I personally reduced the amount of ziti to a little over one pound as I like less pasta and more sauce.

This is delicious to dive into for dinner. Plus the edition of leftovers, is always welcomed.

1-1/2 pounds (about 7-1/2 cups) ziti or small tube pasta
2 jars (24 ounces each) marinara sauce
1 jar (15 ounces) Alfredo sauce
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded provolone cheese
1/2 cup grated Romano cheese

TOPPING:
1/2 cup grated Parmesan cheese
1/2 cup panko (Japanese) bread crumbs
3 garlic cloves, minced
2 tablespoons olive oil
Minced fresh parsley or basil, optional

Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.

Meanwhile, in a large saucepan, combine marinara sauce, Alfredo sauce, 1 cup mozzarella, ricotta, provolone, and Romano cheeses. Heat over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese.

In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over pasta.
Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake until heated through and a thermometer inserted in center reads 165°, 15-20 minutes longer.

FutureLearn Limited

Triple Cranberry Sauce

11/30/2019

Here's a nice change to a traditional side dish for Thanksgiving. With just a few extra ingredients, you add can a bit of pizzazz to your holiday fare.

1 package (12 ounces) fresh or frozen cranberries
1 cup thawed cranberry juice concentrate
1/2 cup dried cranberries
1/3 cup sugar
3 tablespoons orange juice
3 tablespoons orange marmalade
2 teaspoons grated orange zest
1/4 teaspoon ground allspice

In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes.

Remove from the heat; stir in the orange juice, marmalade, orange zest and allspice. Transfer to a small bowl; refrigerate until chilled.

Smarthome, Inc.

Holiday Mashed Potatoes

11/30/2019

If you're bringing a side dish this holiday season, than this is it! You can bet it will be the most requested side dish during future events, too.

Thrifty, fast, and easy to put together, this one is a winner. It sets its regular mashed counter part in the dust.

5 pounds potatoes, peeled and cubed
1 cup sour cream
1 package (8 ounces) cream cheese, softened
3 tablespoons butter, divided
1 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon pepper

Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook until very tender, 20-25 minutes; drain well.

In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.

Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350° until heated through, 20-25 minutes.

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Grilled Apple-Brined Turkey

11/30/2019

A reprint of recipe published many years ago makes a delicacy this Thanksgiving season.

With just a little prep you can be ready to pop this bird in the oven on Thanksgiving morning. This one is a definite show-stopper.

2 quarts unsweetened apple juice
2-1/2 cups packed brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 quarts cold water
1 turkey (12 to 14 pounds)
2 tablespoons canola oil

To make the brine, in a large kettle, combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the brine to room temperature.

Remove giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally.

Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together.

Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 2-1/2 to 3 hours longer. Cover and let stand for 15 minutes before carving.

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Thanksgiving: Candied Sweet Potatoes

11/28/2019

Good morning, and a Happy Thanksgiving to your family! I am prompted at this moment to remember all the things I'm thankful for. Despite a tumultuous past six months, my immediate family is healthy and happy. Unfortunately, I recently lost my brother last week, and I am reminded how life slips by so quickly. Take time to hug those you love today and keep them close to your heart.

I always have pancake syrup on hand that I get free, and incorporated this into my sweet potatoes last year. It was delicious!

4 pd. of sweet potatoes, peeled and cubed
1/4 cup of pancake syrup
1/2 stick of butter cubed
2/3 cup brown sugar packed
1 tsp. cinnamon
Sprinkling of salt
2 cups of marshmallows
Nuts if desired

Boil potato cubes until tender, about 15 minutes. Drain, or use canned. Place potatoes in a 2 quart casserole dish or 13 by 9 inch pan. Top with syrup, butter, brown sugar, cinnamon, and salt. Bake for 15 min. on 350. Take out of oven and top with marshmallows and cook until marshmallows are golden brown. I found by baking the toppings first, there is no need to get another saucepan out and combine sugared ingredients on the stove top.

Loyal Hana

Luscious Giblet Gravy

11/28/2019

I'm back and sharing my giblet gravy recipe to lace your turkey and mashed potatoes. This sauce is delightfully rich and creamy, yet has little fat in it. There is nothing like homemade gravy during turkey day. Start by dragging out those giblets and neck. We're going to make our own stock that takes minutes!

I purchase my Herbs De Provence from my local bulk health food store, Loves. This gem costs just a bit over $1 for a full ounce that smells heavenly. If you can't find this blend locally, you can make your own Herbs De Provence. These herbs can be used on poultry and other roasted meats. Your kitchen will bring on an all new air when these spices are engaged.

Giblets from turkey
Neck from turkey
1 Bay Leaf
1 tsp. Herbs De Provence
3 cups of water
1 cup of turkey drippings (when bird is removed)
1/3 cup cold water
3 tab. cornstarch
Salt and Pepper

Cook turkey neck and giblets in water, herbs, salt, and pepper to taste. Let mixture slow simmer for 1 hour. Strain and take out neck and giblets. Chop giblets and replace in broth. Put neck aside for later consumption. Mix water with cornstarch and add to simmering broth with giblets. Take 1 cup of turkey drippings and remove fat with spoon. Put into giblet gravy simmering. Taste and season with more salt and pepper until desired results are attained. Serve immediately.

Victorian Trading Co. Home Decor

Thanksgiving: Creamy Cranberry Salad

11/28/2019

It's that time of year again when we dig deep in our recipe files to come out with something spectacular for the table. If you haven't given much thought to Thanksgiving, here is a delightful side dish that will win favors when placed at your table.

This creamy, light blend of fresh flavors will cleanse the palate in between loading your plate with second helpings of rich turkey gravy and mashed potatoes.

3 cups fresh or frozen cranberries (thawed), chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
1 container of Cool Whip
1/4 cup chopped walnuts

In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight.

Just before serving, fold Cool Whip and walnuts into cranberry mixture.

LXRandCo

Easy Chocolate Cream Pie

11/27/2019

Want to make a tantalizing dessert for Thanksgiving that will take you all of 10 minutes and look just lovely? This dessert will make them come running to you for an extra hug today when you whip this luscious pie out of the icebox. You won't believe how inexpensive it is to produce, and in fact you may have some extra pudding boxes in your food pantry bag. I know the whip cream and crust won't make it into those bags, but on sale, each costs $1. Not bad for a good size family pie!

1 chocolate or graham cracker crust
1 box instant chocolate pudding
1 3/4 cup milk
1 container Cool Whip
Chocolate Shavings or chips (optional)

In a bowl, mix chocolate pudding and milk. Stir until thick. Pour into ready made crust. Open up your cool whip container and spoon on top. Carefully spreading contents as to not disrupt your chocolate pudding. If you have some left over cake/ brownie/cookie crumbs, sprinkle them on top. Set in refrigerator for 1 hour before serving. How quick was that?

Ultimate Pecan Pie

11/27/2019

I've been on a pie bake this afternoon sharing the best of pies with you. Yet, for some reason, my favorite slipped my mind and I just had to get back on to share this family favorite with you. I don't chop my pecans leaving them halved. By doing so, you get a rich caramel bite with each mouthful. Enjoy!

1 1/2 cups halved pecans
3 eggs
1 cup brown sugar
1 cup of corn syrup
2 tab. melted butter
1 tsp. vanilla
1 pie crust

Combine eggs, brown sugar, corn syrup, butter, and vanilla in a bowl. Mix by hand to combine ingredients well. Add pecans and mix again. Pour into pie crust and bake at 350 degrees for 55 min. Hide this one so it makes it to the Thanksgiving table!

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