Thrifty Recipes Blog - Living On Food Banks

Colonial Crumb Custard

1/30/2016

There are days that the amount of bread in my food pantry bag clearly crosses the line. In fact, it will fill my freezer so heartily that there is room for nothing else. Often, since most of the bread is day old, I wonder what use I could put it to.

Here is a delightful recipe dating back to Colonial America for a custard or creme as they were once called. During the 1600's these types of sides were filling the pioneer stomachs. We now think of baked (or hard) custard and boiled (or soft) custard as dessert. Prior to the 18th century custards were served as part of the second of the two main courses of the meal.

3 eggs
2 cups soft bread crumbs (place bread in blender or food processor)
3 cups milk
1/2 cup sugar
1/4 tsp. salt
1/4 cup margarine, melted
1/2 tsp. nutmeg
1 tsp. vanilla

Bring first 5 ingredients to a slight boil. Add other ingredients. Pour into a greased 1 1/2 quart casserole dish and bake at 350 degrees for 30 minutes or until custard is set. Chill.

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Ginger Short Bread

1/24/2016

Here's a wonderful recipe that dates back many years. I can only imagine the past fun in the family kitchen making these home made candied orange slices that accompany this recipe. It is so simple and quick adding a bit of decadence to this light, crisp, moist cookie.

I've included the recipe for such and a video detailing how these can be made in a flash. This recipe is well worth a bit of effort to include the orange peel in the recipe

4 cups flour
1 cup margarine or butter
1 cup sugar
1 tbsp. ginger powder
1/3 cup candied orange peel

Knead butter well into flour. Ad sugar, ginger, and candied peel. When bleneded press the misture int a a baking pan and flatten evelnly with your hands. Bake at 35o degrees about 20 minutes or until top is slightly golden. Cut 1 1/4 inch squares while still hot, but let sit until cold before removing squares.

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Hot Potato Salad

1/18/2016

Here's a sublime treat to use with that next bag of potatoes you get. This one dates back to the pioneers of our country. This thrifty, fabulous treat was often served at local inns when travelers traversed the country side.

An 18th century traveler described this delight-some fare at the Sun Inn in Bethlehem, Pennsylvania. This Moravian-operated hostelry kept diner "constantly supplied with venison, game, and most delicious potato salad.

6 large potatoes, boiled and peeled
1 small green onion, chopped
1 tab. margarine
1/2 cup mayonnaise
1/3 cup cider vinegar
1 tab. sugar
salt and pepper to taste
chopped parsley (optional)
bacon bits (optional)

In a large fry pan saute onions and margarine. Slice potatoes in 1/2 inch rounds into skillet. Add vinegar, mayonnaise, salt, pepper and sugar. Cook until heated. Garnish with bacon bits and parsley.

Apple Brown Betty

1/16/2016

Loads of luscious apples are on sale at every supermarket. Here's a great dessert dating back to the Revolutionary War that was quite a favorite.

The best part is you can use up some of that day old bread in your food pantry bag. How often do you accumulate loaves of bread that are a bit hard? Although it's wonderful that others are thinking of you, it's another world to try and bite into it.

Apple Brown Betty is a less complicated dessert, and was probably more popular among the ordinary folk with our first pioneers.

2 cups of soft bread crumbs (cube bread and place in blender or food processor)
1/4 cup margarine
3 cups of unpeeled apples
1/2 cup sugar
1 tsp. cinnamon
3/4 cup water

Saute bread crumbs in margarine. Add apples, sugar, cinnamon, and water. Place oven proof skillet or casserole in oven at 375 degrees for 30-40 minutes.

Spatzle

1/10/2016

These small dumplings originated in Europe as refined substitutes for peasant-style whole-grain dishes. Spatzle were considered luxury foods during the early Middle Ages. In Pennsylvania Dutch they are called "Oiergneppplin" in Ohio the German descendants called them "Scheptzel."

These can be made as a side dish and topped with some garlic and butter or dropped into soups to add body and flavor. These noodles are hearty and will fill all those empty stomachs with leftovers to spare.

3 1/4 cup flour
1 tsp. salt
3 eggs, slightly beaten
I cup water

Put flour in bowl and make well. Put salt, eggs, and 1 cup water into well and mix thoroughly. Put spoonfuls on spatula and snip of pieces with a knife by dropping them into boiling salted water or soup. As dumplings rise to the top, scoop out with slotted spoon and put into a covered bowl to keep warm until all are made.

You can also fry some onions with butter and toss with noodles.

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Heavenly Coconut Bars

1/9/2016

Here's a tasty, thrifty treat you can put together in only a few minutes. All you need is a few ingredients from Aldi, and you've got a dessert for only a couple of bucks.

These bars are simply amazing. Be sure to package a few of these as stowaways in your freezer or else they'll be gone in a flash.

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup margarine, melted

FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup margarine, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups flaked coconut, divided

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.

In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake 12-15 minutes or until light brown. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.

In a large bowl, whisk the first seven filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake 25-30 minutes or until light golden brown. Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into bars.

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Skillet Cabbage Rolls

1/3/2016

Ring in the new year with some good luck! It is known that eating cabbage during the onset of the new year will bring just that.

This recipe makes quite a bit and can feed a crowd. You'll be sure to have some leftovers the following day cutting down on those extra meals you sometimes feel compelled to create.

Cabbage rolls are delicious and time consuming. This treat will hit the spot and can be assembled in no time.

1 can (28 ounces) whole plum tomatoes, undrained
1 pound ground beef
1 large onion, chopped
1 can (8 ounces) tomato sauce
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon pepper
1 small head cabbage, thinly sliced (about 6 cups)
1 medium green pepper, cut into thin strips
4 cups hot cooked rice

Drain plum tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Drain. Stir in tomato sauce, vinegar, brown sugar, seasonings and the tomatoes and reserved liquid.

Add cabbage and green pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes longer or until cabbage is tender. Serve with rice

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Herb Crusted Pork Roast

1/2/2016

Tis the season for the ultimate pork roast sales. In every store I frequent I am met with a multitude of pork sales. My favorite being the delightful whole pork roast. So much flavor for so little price!

These are simply delicious for a Sunday meal and promise many leftovers there after. Although the initial price may seem a bit high for frugal chefs, keep in mind all the extra meals you'll derive out of just one roast.

3 tablespoons olive oil
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon each dried basil, thyme and rosemary, crushed

1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 pork roast (4 to 5 pounds)
8 medium carrots, halved lengthwise
2 medium onions, quartered

In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up.

Refrigerate, covered, 1 hour.

Preheat oven to 475°. Roast 20 minutes.
Reduce oven setting to 425°. Roast 30-40 minutes longer or until a thermometer reads 145° and vegetables are tender. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.

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