Living On Food Banks
Like us on Facebook!
  • Thrifty Recipes Blog
  • Cookbook
  • Holiday Cookbook
  • No Time Cookbook
  • Help/Sign Up
  • Donate/Earn Cash

Colonial Crumb Custard

1/30/2016

0 Comments

 
Picture
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. 

SuperStarTickets
0 Comments

Ginger Short Bread

1/24/2016

0 Comments

 
Picture
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.  

Visit Beddinginn.com For More Amazing Products & Surprising Discounts!
0 Comments

Hot Potato Salad

1/18/2016

0 Comments

 
Picture
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.  

0 Comments

Apple Brown Betty

1/16/2016

0 Comments

 
Picture
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.

0 Comments

Spatzle

1/10/2016

0 Comments

 
Picture
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.  

Hawaii with NetTrips.net
0 Comments

Heavenly Coconut Bars

1/9/2016

0 Comments

 
Picture
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.

Shop For Filters Today!
0 Comments

Skillet Cabbage Rolls

1/3/2016

0 Comments

 
Picture
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


Good Sam Roadside Assistance - New Member
0 Comments

Herb Crusted Pork Roast

1/2/2016

0 Comments

 
Picture
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.

Booking.com
0 Comments

    RSS Feed

    Wal-Mart.com USA, LLC
    McAfee US
    Smarty Had A Party
    No Fine Print Wine
    Purple
    Medterra

    Food Facts

    Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

    Author

    Valerie Bourbour is a writer/blogger and certified English teacher.  She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

    Archives

    July 2022
    June 2022
    May 2022
    March 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011

    Recipes

    All
    Air Fryer
    Beans
    Books
    Bread
    Breakfast
    Camping Recipes
    Christmas
    Cooking For A Crowd
    Cracker Recipes
    Crock Pot Recipes
    Desserts
    Dinners
    Dressing
    Drinks
    Grains
    Grilled
    Holiday Fare
    Holiday Leftovers
    Holidays
    Hotel Room Cooking
    Lunch For The Week
    Meatless Mondays
    Pasta
    Peanut Butter Recipes
    Potatoes
    Rice
    Salad
    Salads
    Sandwiches
    Sides
    Slow Cooker
    Snacks
    Soups
    Spaghetti Sauce Recipes
    Stir Fry
    Thanksgiving
    Vegetables
    Whole Food Recipes
    Wonderful Bargains

Powered by Create your own unique website with customizable templates.