From a 1974 Family Circle magazine article on frugal eating. Yam chips and Pepper Slaw Yam chips:2 large yams, ice water to cover (.19)1 tablespoon salt2 cups vegetable oil reused for potatoes three times (.10) Peel yams and slice in paper thin, uniform rounds (I find a vegetable peeler makes the thinnest slices).Soak in several […]
One pound fresh kale, or ten ounces frozen, chopped kalesalt to tastetwo tablespoons buttertwo tablespoons flour1 1/2 cups milkWhite pepper Remove coarse stems of fresh kale, put in sauce pan, add lightly salted boiling water, simmer, covered 20 minutes. Drain well, chop fine. If using frozen kale, just defrost it and chop fine. Melt butter […]
Butternut squash baked with tomatoes and cheese feeds six, comes from the Hollyhocks and Radishes cookbook: Ingredients:2 pounds butternut squash2 tablespoons butter2 tablespoons oilsalt and pepper to taste8-10 green peppers, sliced4 tomatoes, peeled, seeded, and chopped (I would just use canned)1/2 teaspoon thyme1 cup grated sharp cheddar cheese Preheat your oven to 325 (actually, […]
Corn and pumpkin Stew Recipe comes from The Frugal Gourmet Cooks American– I really like his cookbooks. The HG says she found several of them at Goodwill recently, but wasn’t in the mood to spend two dollars on cookbooks, not even hardbacks. Ouch. This feeds six 3 ears of corn or a ten ounce […]
I haven’t tried this, but I am cleaning out some old cooking magazines, and this looked interesting: Cauliflower leavesboiling salt watersalt and pepper to tastebutter or cheese sauce Cook the leaves in salt water until tender, then drain. Salt and bepper to taste, dot with butter or top with cheese sauce. Serve hot. Share this […]
This is one of those recipes that turns out to be about a thousand times better than anybody had a right to expect it to be.IN an impromptu moment, Granny Tea called us yesterday while we were driving to church and suggested that we come to her house for lunch afterward. She said she and […]
Beet Salad* 1 can (16 ounces) diced or julienned beets* 1 package (6 ozs) lemon flavored gelatin* 1 1/2 C. cold water* 2 TBSPs finely chopped onion* 1 to 2 TBSPs prepared horseradish* 4 tsps vinegar* 1/4 tsp salt* 1 1/2 C. celery, diced* 1/4 C. artichoke hearts, diced Drain beets, reserving the beet juice; […]
How a mistake created the most delicious, and at the same time the oddest, sweet potato recipe ever. The Hollyhocks and Radishes cookbook, where I got the recipe, calls this totally non-bread recipe “Sweet Potato Spoon Bread.” They do say in the small print- ‘not really a bread, more like a heavy souffle with a […]
Slice the top off of four beets- put the tops in a shallow pan of water- you don’t want them to float, just remain moist so they can grow more greens. Peel the beets and slice them, put them in a small baking dish. Dot with butter, and bake at 350 until they no longer […]
Salad- Turnip Slaw 1/4 cup chopped sweet red pepper (we have used green, and we also buy bags of frozen chopped peppers in the winter and just use some of that)1/4 cup green onions, thinly snipped with scissors1/4 cup mayonnaise1 tablespoon apple cider vinegar1 tablespoon sugar or honey1/4 teaspoon sea salt1/4 teaspoon pepper4 cups of […]
