one tater for each person. Skin on, scrubbed and sliced thin.. but not all the way thru.
SourCream, Onion & Cuks..
One seedless, burbless cucumber..pealed and sliced very thin (note the grater).
one cup sour cream seasoned with salt & pepper
2 tablespoons of freezed dried onions. (Fresh onion is great, too, just gotta slice it thin and dice it small=1/2 cup *and a few tears that fall with this method)
Gentley Mix/fold all ingrediants together and refrigerate til ready to eat..
UMMMM GOOOODDD eatin’ my friends
Squash with Mixed berries.
I slice off the Neck of the Butternut Squash, leaving a “bowl” to fill with the top pieces of squash that I cube into small pieces.
In a separate bowl:
Mix 1/4 c margarine or butter with 1/4 cup brown sugar and a teaspoon of salt with your cubed squash . Add a 1/2 cup of Dried berries , stir it all til coated with the butter and brown sugar. Place it in the “bowl” part of your squash. Place all in a baking pan, cover with tinfoil, add 1 cup water to bottom and bake at 425F for one hour.. leave covering on!!
Take out of oven, check with a fork to see if all is done and (soft) then recover til ready to serve.
Yes, take that darn tough outer layer off with your potatoe peeler.. before steaming / boiling / broiling them.. Your family will love you for making this healthy veggie more
palatable.. easier to eat.
**No COOK Method catagory…**
remember this jar?? well the cabbage fermented nicely over the past couple of months!! It is DELICIOUS!!! Very tangy, crunchy, and addictive. I kept it in a very dark, cool spot – forgot about it.. Found it this past week and tho the top layer looked darker (no foaming black stuff growing on it) I just dumped the whole thing into a colander, let the liquid drain off and served up the rest. Stored the left overs in a zip lock bag in the refrig.
That was one head of cabbage, 1/2 cup salt, 1/4 cup caraway seeds and enough water to cover the cabbage when weighted down with the pint of water in a canning jar..and plate large enough to get all the little pieces held under for their bath!! I then stored it in a cool, dark, dry place and forgot about it for a couple of months.
I had another great recipe from the past surface in my brain and saw that I had all the ingrediants on hand to make up a NO COOK Cauliflower & Bacon Casserole..
It didn’t last 10 minutes around here.. thus NO pictures. But I’ll share the recipe…
In a 9×9 baking dish..
1 head of cauliflower broken and cut into small pieces.
8 to 10 slices of bacon, cooked till crispy and break into tiny bits over the cauliflower.
Mix 1 cup mayonise, 1/3 cup milk, 2 tablespoons of sugar, salt & pepper in a small bowl til creamy then pour over the Cauliflower & Bacon. Top it off with some shredded cheese. *Cover* and refrigerate at least 1 hour before serving. You can even make this a day ahead of time.. the SECRET is to keep it COVERED..
from My kitchen:
We save the darnest things from our “eating out” … here is a plain piece of French Bread.. brought home and stored til it is so hard, it’d break your foot it ya dropped it on it. Now I DO USE these little gifts..Manna From Heaven!!
I don’t care if it does have some butter and garlic on it.. it WORKS very well in Split pea soup..
a cup of split peas..
a small diced onion, 1/2 cup of carrots sliced and that piece of bread kinda diced. Some Salt & pepper to taste.. throw it all in a large sauce pan of water and start it boiling.. everything together!!
About 3 hours later test the veggies and peas to see if they are “soft”.. If so, then put the whole mess in the blender and puree it!! NO blender,, then a hand mixer should mix and mash pretty well. The bread should make it thick, but if it isn’t as thick as you like, just add some instant mashed potatoes..
Meat is optional: I’ve used left over sausage patties, all crumbled up, salami lunch meat, all diced into small pieces and of course there is HAM… (pork chops if there is any left overs- works just as well) Just make sure the meat you use is COOKED before hand… it is added at the last.
Bread & Tomatoes
Time to bring out another OLD favorite recipe.. these are from MY memory from learning to cook with My MOM. We were really poor and MOM got real inventive with some of her cooking…. so try it!! YOU’ll be surprised at the taste as well as the money saving recycling. Quit feeding the left over bread to the BIRDS..
We never let anything go to waste and those end slices or 1/2 slices of bread were saved and recycle.. This may not look fancy, but goodness it tastes great, especially in the winter time when fresh veggies are long gone and all you have is canned goods.
a can of tomatoes. 3 or 4 slices of bread, seasoning (salt, pepper) and 1/4 cup of sugar.
just dump it all in a pan, breaking the bread into small pieces, heat (don’t boil) and serve. I like to add a bit of lemon pepper in place of real pepper and sometimes a T. of cilantro. Yes, you need sugar!! it takes away the acidity of the tomatoes and little ones love it.