Preserved Children

Wednesday, July 29, 2009

Take one large field, half a dozen children, two or three small dogs, a pinch of brook and some pebbles. Mix the children and dogs together well. Sprinkle the field with flowers. Spread all over a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.

:-D Thought you might like a smile today. I know this gave me one. It was in the back of The New York Times Cookbook that was published in 1961. Have a great day

Just a tip

Monday, July 27, 2009

If you don't have enough batter to fill your muffin tins then fill the empty cups half full of water to prevent your pan from warping.

Easy chicken stir-fry

Sunday, July 26, 2009

This is so yummy you'll want to eat it all yourself!

What you’ll need:

¼ c orange juice
1 ½ Tbl cornstarch
1 lb skinless, boneless chicken breasts, cut into strips
¾ c chicken broth
1 ½ Tbl soy sauce
2 ½ tsp vegetable oil
1 clove garlic, minced
1 Tbl minced fresh ginger OR 1 ½ tsp ground ginger
1 ½ c snow peas OR green beans
1 medium red bell pepper, cut into thin strips (about 1 c)
¾ c sliced green onion
1 c frozen broccoli, thawed
1 medium carrot, thinly sliced
2 c cooked white rice

Combine the orange juice and cornstarch in a shallow glass bowl. Add the chicken strips and stir to coat them well with the marinade. Cover and chill for 2 hours. Drain and discard remaining juice. In a small bowl, mix together the broth and soy sauce. Set aside. In a wok or skillet, heat the oil over medium heat. Add the garlic and ginger and cook and stir for 30 seconds. Add the chicken and cook and stir for 3 minutes. Add the vegetables and cook and stir an additional 5 minutes. Stir in broth/soy sauce and heat through. Remove from heat. Place about ¼ cup of rice on separate plates. Top with chicken mixture and serve hot. Feeds 4 - 5.

Cost:
orange juice - $2.99/gallon
cornstarch - $1.29
chicken breast - $5.00/4 pack
bouillon cubes - $1.89/jar of 20
soy sauce $1.89
garlic cloves - $1.12
green beans - $1.09
bell pepper - $0.90
small onions - $1.50/bunch
fresh carrots - $1.19
frozen broccoli - $1.89
rice - $2.12
Total - $14.28

Shrimp & Okra Gumbo

Saturday, July 25, 2009

This recipe is quick and easy if you need to feed a crowd.


What you’ll need:

2 Tbl bacon fat
3 c sliced okra
2 onions, chopped
6 green onions, chopped
2 lb shrimp, peeled and deveined and cut in half
½ can tomato sauce
2 red peppers, chopped
3 cloves garlic, roughly chopped
1 bell pepper, chopped
1 bay leaf
8 c water
1 tsp salt

Cook, covered, the okra, onions and bell pepper in the bacon fat until okra is almost tender. Stir in the tomato sauce and cook 1 minute. Add remaining ingredients except shrimp. Heat to boiling then cook an additional 10 minutes. Add shrimp. Cover and simmer over low heat for 20 minutes. Serve with steamed rice. Feeds 8.

Cost:
okra - $3.99/lb
onion - $1.12
small onions - $1.50/bunch
bell pepper - $0.90
tomato sauce - $0.33/can
garlic cloves - $1.12
1/2 lb 30/40 shrimp - $2.50
Total - $14.68/$1.84 per serving

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