Archive for Cooking

Omelettes

May 16, 2014 · Filed under Cooking

Here are some good quick recipes for this busy time so you can spend more time outside enjoying the nice weather.

May 24, 1984

It is difficult to keep on top of the housework, the job, the garden and school activities this month, let alone get food on the table three times a day. Life gets to be a perpetual hurrying from one task to the next with no chance to relax and smell the flowers.

The grind of preparing family meals can be lightened by using frozen dinners and entrees, but these are hard on the budget especially noticeable in May with all the expenses of graduation and Memorial Day trips taking a big chunk out of the paycheck.

By using leftover potatoes the preparation time can be cut way down. Fortunately, eggs are not as expensive as they were last winter.

CREAMY OMELETTE

4 medium sized potatoes
2 tablespoons margarine
3 eggs, separated
3 tablespoons milk
1 tablespoon chopped chives or parsley Salt and Pepper

Boil potatoes. Peel and dice. Melt margarine. Add onion. Cook lightly. Add potatoes. Cook until lightly browned. Season. Add eggs, beaten with sour cream. Pour into potatoes. Stir gently and cook until eggs are set.

PUFFY OMELETTE

1 medium potato, cooked
2 tablespoons margarine
3 eggs, separated
3 tablespoons milk
1 tablespoon chopped chives or parsley Salt and Pepper

Mash potato (should be ¾ cup). Beat in egg yolks and milk. Add chives or parsley if desired. Season to taste. Beat egg whites stiff. Gently fold into first mixture.

Melt margarine in 10-inch skillet. Pour in mixture. Bake at 400° until lightly browned about 10 or 15 minutes.

SCRAMBLED EGGS

4 eggs
¼ cup milk or cream
1 cup mashed potatoes
2 tablespoons margarine
Salt and Pepper

Beat eggs, milk and potatoes. Season. Melt margarine in small skillet. Add egg mixture. Cook, stirring gently, until creamy and soft.

SUPPER EGGS

6 potatoes, cooked
6 slices bacon
1 onion, diced
4 eggs
¼ cup milk
Salt and pepper

Cook bacon until crisp. Drain and crumble. Pour off fat. Return 3 tablespoons of fat to skillet. Add onion and potatoes. Cook over low heat until lightly brown.
Beat eggs, milk and seasoning. Pour into pan and cook slowly, stirring gently until eggs are just set. Garnish with bacon.

HAMBURGERS

2 large potatoes
1 medium onion
2 eggs
1 ½ pounds hamburger
Garlic Salt
Pepper

Grate raw potatoes and onion. Blend with rest of ingredients. Shape into patties and cook on griddle or broiler rack until cooked through. Serve on buns with the usual hamburger accompaniments.

POTATO BAKE

4 medium potatoes
1 cup milk
1 onion
2 tablespoons green pepper, chopped
4 ounces Cheddar cheese
3 eggs
Salt and Pepper

Grate raw potatoes into milk in 8-inch casserole. Grate onion and add along with green pepper, cheese and seasonings. Beat eggs and combine. Bake at 350° for 50 minutes or until done. Cut into squares to serve.

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Spring Time

May 2, 2014 · Filed under Baking, Cooking, Family, Kansas, Motherhood, Stories

May 14, 1987

With spring settling in and the lawn growing like mad, a garden to plant, the asparagus to pick and freeze, and the social life of a small community to keep up with, May is a month full of activity for most of us.

But I’m going to find time to go quietly outdoors and enjoy the sunshine and the balmy southern breezes. People who aren’t in awe with Kansas call those same breezes hot winds, but I prefer to give them a nice name and enjoy the fresh air they bring in as they blow by.

Here are some recipes that can be made up fairly quick and then reheated in the microwave as you linger outside past the time to start supper.

Rye Bread

1 cup rye flour

1 cup unbleached flour

1 tablespoon sugar

3/4 teaspoon soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon caraway seed

6 tablespoons butter

3/4 cup milk

1/3 cup raisins

Mix dry ingredients. Cut in butter with pastry blender. Stir in milk and raisins. Pour into greased loaf pan. Bake at 375 degrees for 45 minutes. Cool 10 minutes in pan before removing.

You can also add a half cup of sunflower seeds to this recipe.

I made up a double recipe and had a little trouble adjusting the taste. I’m pretty sure I’ll leave out the raisins next time. It is good served with cheese and also good as toast. After eating it for three days I’m growing more fond of it. Nutritionally, this bread is a good deal.

Several of asked for the recipe for the Spanish Rice thaw was at the Sedgwick-Halstead UMW luncheon meeting. Here it is, but it is one of those recipes that can be varied for individuals taste preferences.

Spanish Rice

1 cup raw rice

1 pound hamburger

1 cup chopped green onions

1/2 cup chopped green pepper

1 tablespoon oil

2 tablespoons Worcestshire sauce

1 teaspoon salt

1 teaspoon liquid smoke

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

5 cups tomato sauce

1 cup cooked cracked wheat

6 cheese slices

Cook rice according to package directions. Cook peppers and onions in the hot oil until translucent. Remove from skillet. Lightly brown hamburger. Drain well. Add rest of ingredients, but just add 2 cups of the tomato sauce. Simmer for 2 hours adding the rest of sauce as needed. After 1 1/2 hours add the cooked cracked wheat.

When sauce is thick add the rice and simmer until blended. Top with cheese and serve.

Bitki

3 slices bread

1 pound hamburger

1 medium onion, finely chopped

1 teaspoon salt

1/8 teaspoon black pepper

1 tablespoon butter

2 cups small cooked potatoes

1 cup commercial sour cream

Soak bread in water for five minutes. Drain and mix with hamburger, onion, salt and black pepper. Shape into patties and saute in hot butter. Remove patties to a small casserole and bake in oven at 350 degrees for 20 minutes.

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Asparagus

April 26, 2014 · Filed under Cooking, Nutrition

April 25, 1985

At last, local asparagus beds are up and growing. Asparagus is one vegetable that is far better when eaten freshly cut. Shipped in asparagus or the frozen or canned product loses a lot in both flavor and texture.

Edible asparagus was first grown in regions around the Mediterranean Sea. The Greeks and Romans used it for both food and medicine over 2,000 years ago. Asparagus has been grown in America since the 1600’s.

Asparagus is low in calories. A spear, ½ inch in diameter, has 2 ½ calories while a cup of cut up lengths has 30 calories. It contains protein, carbohydrates, calcium, iron, vitamin A (excellent source), thiamine, riboflavin, niacin, and vitamin C.

Asparagus may be microwaved, stir-fried, steamed or boiled in a small amount of water. A short cooking time preserves the green color.

Hot Ham and Asparagus sandwich

Cover buttered slice of toast with a slice of boiled ham. On this place cooked asparagus tips. Cover with homemade cheese sauce or heated undiluted cheese soup.

Asparagus Ring

1 ½ pound asparagus

3 tablespoons flour

3 tablespoons butter

½ teaspoon salt

Pepper to taste

1 cup whole milk

3 eggs, separated

Cut asparagus in 1-inch pieces. Melt butter. Add flour, salt and pepper. Stir until well blended. Add milk gradually and cook until thick. Add beated egg yolks. (First, put 2 tablespoons hot mixture into eggs and beat.) Cool. Beat egg whites stiff and add to milk mixture. Fold in asparagus. Grease ring mold and fill. Bake at 350 degrees for ½ hour or until set. Serve with a cream or cheese sauce.

Asparagus and Dried Beef Sticks

Cook 3-inch spears of asparagus lightly. Wrap in dried beef slices or ham. Spread bread slices with mayonnaise. Place one stalk one each slice. Roll up tightly and fasten with toothpick.

Asparagus with Hot Mayonnaise

¼ cup medium white sauce

½ cup hot mayonnaise

2 teaspoons lemon juice

1 pound fresh asparagus

Cook asparagus. Combine other ingredients and serve hot over the hot asparagus.

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Spice it up this Weekend

April 17, 2014 · Filed under Bread, Cooking, Stories, Travels

After a brief break I’m back. Here is a great article about some family friends along with some great recipes for some Indian dishes.

April 1984

In a white, two- story house high on a hill in a small Connecticut town Kaberi Chakraborty from Calcutta cooks Indian style food in her American style kitchen.

Since her home is the second floor of my kids’ New England house, the savory smells from her kitchen often floated down the indoor stairway while I was visiting there in January. Quite often, to my joy, Kaberi also floated down with a plate of choice morsels to be sampled – sometimes there was enough for a whole family of hungry food samplers.

While we visited it was easy for Kaberi and me to bridge the cultural gap with our mutual interests in both food and children – her two and my grandson whom she cares for during weekdays. Her good command of the English language also helped. Most of Kaberi’s past life spent in Calcutta was far removed from my Midwestern life experiences, but we shared together common concerns about home and family.

She and her husband, Phanindra, and daughter Sangeeta, now sixteen, came to the United States 6 years ago. They are of the higher class Brahmins (though officially abolished in India the caste system still exists) and are Hindus. Kaberi’s mother is an actress. He worked in a bank in India, but is an office manager now.

Phanindra and Kaberi’s marriage was arranged by there families. They never saw each other until their wedding day. According to Sangeeta her parents love and respect each other and the marriage is very successful. After coming to America the Chakrabortys were elated to have a son, Somudra, now five years old. He’s one of the fastest and brightest kids I’ve ever seen.

Phanindra loves to play chess with his men friends and he is in the professional class of bridge players. Like most of his American compatriots he helps with the homework. Kaberi is very influential in the daily affairs of the household, presiding over it graciously in her Indian style clothing. The rest of the family wears American clothes and Sangeeta looks identical to any other American teenager.

Here are the recipes Kaberi is sharing with us:

Samosas (Curried Pastries)

Pastry:

2 cups all-purpose flour

¼ cup ghee (clarified butter)

½ teaspoon salt

1 cup milk soured with a little lemon juice

Vegetable oil for deep-frying

Filling:

6 large potatoes

1 cup green peas

½ cup raisins

½ cup peanuts

2 teaspoons turmeric powder

4 teaspoons cumin powder

2 ½ teaspoons salt

3 teaspoons sugar

½ teaspoons ground red pepper

4 tablespoons oil

Peel potatoes and cut in small pieces. Heat oil in heavy pot, add the potatoes, peas, spices, salt and sugar. Cook for 20 to 30 minutes on low flame with the cover on. Add a little water if necessary. Add the peanuts and raisins. Stir well.

Method: Stir the flour in a bowl, rub in the ghee and add the salt. Stir in the soured milk gradually to form a hard dough which is velvety to the touch. Chill.

Break the dough in pieces. Roll out into very thin circles. Cut in half. Spoon a little filling in the center of each semi-circle. Fold in half to make a triangular cone shape, enclosing the filling. Moisten the edges of the dough with sour milk and press together to seal.

Deep-fry in hot oil for about one minute until the pastry is golden brown. Drain. Serve hot..

**Ghee is butter after it has been slowly cooked until light brown. The clear oil poured off from the milky residue and stored to be used when ghee is needed.

Makes about 25.

Puri or Luchi

½ cup whole wheat flour

½ cup white flour

½ cup oil

¼ cup water, approximately

Mix all but water. Add enough water to make a soft pliable dough. Knead until smooth.

Divide into 10 small balls. Roll on floured board into a 4-inch circle. Fry in hot oil. Keep warm in oven while frying others. They will puff up and float to the top while being fried.

Red Lentil Dal

1 cup red lentils

½ teaspoon turmeric

1 teaspoon salt

1 teaspoon cumin powder

3 cups water

1 tablespoon oil

1 medium onion, chopped

1 clove garlic, minced

1 hot yellow or green pepper

Cook first five ingredients until mushy, (approximately 45 minutes). Mix with beater. Fry onion, garlic and pepper in oil. Add to the dal and cook 5 minutes. Serve with rice.

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Additives

March 14, 2014 · Filed under Baking, Bread, Cooking, Nutrition

Sound advice as there seems to be more and more additives in processed food all the time. The fourth suggestion is the best in my opinion.

 

March 1983

 

We read so much conflicting information on additives in our food it is easy to be confused. Are they as bad as some knowledgeable authorities tell us? Are they as harmless as other well- qualified sources say?

The final verdict in this dispute over the use of additives in our food is definitely not in. In the meantime you still have to make a decision one way or the other for your own kitchen. Until more guidance is available it might be well to adopt a rational approach to additives by studying the following suggestions:

 

  • Eat a wide variety of food.
  • Read labels. Choose those with the fewest additives.
  • Don’t be fooled by the word “natural”
  • In reducing your consumption of additives, don’t forget to cut down on two of the leading ones, salt and sugar.
  • Use fresh or the least processed foods possible.

 

The farther food is removed from its natural form the more additives it will have. Use “real foods” not their artificial equivalent. Drink fruit juices, not powdered imitations or fruit drinks that are artificially flavored, colored and sweetened.

In conclusion, not all food additives are bad, but when they are used to enhance nutritionally deficient foods so that people buy them instead of plain, simple food such as meat, vegetables, fruit, milk and whole grains they are bad.

We don’t need all those fortified cereals, fatty and salty processed meat, chips and dips, sugary caffeine laden soft drinks or the heat- and- serve, eat- and- run products.

 

Healthy Oatmeal Cookies

 

1 ½ pounds carrots

1 cup raisins

Boiling water

2 cups whole wheat flour

2 teaspoons baking powder

½ teaspoon soda

½ teaspoon salt

1 teaspoon cinnamon

½ cup margarine

1 cup honey

½ cup brown sugar

2 eggs

2 cups quick oatmeal

2 cups nuts, chopped

 

Grease and flour cookie sheets.

Do not peel carrots. Grate coarsely. You should have 2 firmly packed cups. Pour boiling water over raisins. Let stand 3 minutes and drain.

Mix the dry ingredients. Beat margarine. Add honey and sugar. Beat until smooth. Add eggs and beat well.

Stir in the dry ingredients, carrots, oatmeal, nuts and raisins.

Form into balls and flatten. Place on cookie sheet. Bake at 325° for 25 to 30 minutes. Transfer cookies to rack. Store in a freezer box between layers of waxed paper.

 

Raisin Bread

 

2 cups whole wheat flour

¼ cup white flour

¾ teaspoon baking soda

1 ¼ cup raisins

¼ cup wheat germ

½ cup milk

¼ cup honey

¼ cup molasses

 

Grease and flour a 9 x 4 ½ x 3- inch loaf pan. Combine all the dry ingredients. Stir in the raisins. Stir in the wheat germ. Combine the wet ingredients and add to the dry ones.

Pour into pan. Make trench in top. Bake 50 minutes at 350°. Cool in pan for 10 minutes. Remove loaf and cool.

 

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Couponing

March 7, 2014 · Filed under Cooking, Stories

March 1981 

Recently, a Wichita TV station interviewed a woman who saved $150 a month on her grocery bill by devoting only four hours a week to collecting coupons and redeeming refund forms.  During the several days she was on the program she gave listeners a crash merchandising course in how to develop the skills needed to cash in on this remarkable bonanza of $1,800 a year.  Since the time she spent couponing produced almost ten dollars an hour it is obvious couponing has housekeeping beat hollow.

After hearing this advice I know that all anyone needs to do to make money at the grocery store is a good pair of scissors, a strong clipping arm, a shoe box file for the clipped coupons, a sturdy container for the mountains of ripped- off box tops and soaked off labels, a large supply of stamps for mailing in the refund forms, and a still larger supply of patience to wait the six to eight weeks until the new coupons, the merchandise, and the money begin to roll in.

Then, I gather, if by then the housewife still believes in the tooth fairy, but hasn’t save $150 a month she can hurry faster, clip more coupons, soak off more labels, and build more shelves to hold all the items over- flowing the kitchen cupboards.

She can get down to work and concentrate on developing strategy for a triple play to catapult her into the big time.  If this triple play succeeds she should end up with 37 rolls of paper towels at a total cost to her of 19 cents.

She will remember to keep car’s gas tank full in order to quickly drive to another store within forty miles that is having a double coupon day where the rewards of this game are doubled.

She will keep so busy buying Uncle Ben’s Converted Brand Rice with a ten cents off coupon she won’t even notice that ordinary unconverted rice is a much better buy.

Now wouldn’t it be great if John Deere, International harvester, or Massey Ferguson woke up and let our farmer husbands in on this dazzling discovery sweeping the country on how to get something for a scrap of paper and ten box tops?

How would you like to clip a coupon that offers a new combine if you’ll just send in three ripped off old combine tops and an acre of land?  Perhaps, John Deere could put out a refund form good for 75 cents on the price of a new plow if the farmer sends in four rusty plow shares and a copy of Home on the Range. Or better yet, how about a coupon good for an eighty pound bag of fertilizer if the farmer just sends in a slightly worn- out farm wife and his 1980 income tax form?

Then if all this couponing actually gets the economy to zooming skyward the federal government might wake up and offer the Arabs a whole bunch of coupons, each good for either a camel or a camera when they send in a tanker of oil.

Won’t it be Utopia? The people smart enough to coupon will be living for nothing and the ones too dumb to coupon will still be keeping house and farming.

Now, where did I leave my scissors?

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Getting Enough Calcium Part 3

January 30, 2014 · Filed under Cooking, Nutrition

The final installment of this interesting 3 part series on Calcium.

January 30, 1986

In addition to dairy foods and sea food there are several other foods high in calcium that can be used to add variety to a high calcium diet.

Collard and dandelion greens have over 200 milligrams of calcium per cup, raw. They are not very popular in the Mid West but Southerners really love them and grow them in their gardens most of the winter.

Turnip greens and kale have about 100 milligrams per cup, raw.

Another good source of calcium is tofu which has 130 milligrams per 3 1/2 servings. Tofu is a high protein meat substitute widely used in Asia and catching on here in this country.

Black strap molasses has 137 milligrams calcium in each tablespoon. An ordinary orange has 50 milligrams calcium.

Mexican food ingredients such as pinto beans and corn tortillas contain calcium. Each corn tortilla has 60 milligrams calcium. Processing the corn with lime during manufacturing increases the calcium content. A corn tortilla with melted cheese makes a quick calcium rich snack.

Tostada Salad

1 cup salmon, drained

1/2 cup green pepper, chopped

1/2 cup chopped carrot

1 small tomato, chopped

1/2 cup canned kidney beans, drained

4 corn tortillas

1 cup shredded cheese

2 cups shredded iceberg lettuce

Taco sauce

Mexican Dressing:

1 cup yogurt

1 tablespoon minced parsley

1 tablespoon minced onion

1 clove garlic, minced

1/2 teaspoon cumin

1/2 teaspoon oregano leaves

1/4 teaspoon salt

Combine all ingredients for the dressing and set aside.

Combine salmon, green pepper, carrot, tomato and kidney beans with Mexican dressing refrigerate.

Place tortillas on baking sheet. Broil 1 minute on each side. Place on platter. Sprinkle with cheese and lettuce. Top with salmon mixture. Serve with taco sauce. Serves 4. 156 milligrams calcium per serving.

King Ranch Chicken

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel hot tomatoes with juice

1 cup chicken broth

3 pound chicken, cooked, boned and chopped

12 soft corn tortillas, torn in small pieces

1 medium onion, chopped

1 pound grated cheddar cheese

Combine first four ingredients into a sauce. In a 9 x 13 inch casserole make a layer of tortillas, chicken, onions and cheese. Top with 1/4 of sauce. Repeat until all ingredients are used ending with a layer of cheese.

Bake covered at 350 degrees for 30 minutes.

Freezes well.

Greek Dandelion Salad

1 pound dandelion greens

2 tablespoons olive oil

2 tablespoons lemon juice

1 garlic clove, minced

Salt and pepper

2 ounces feta cheese, crumbled

Wash greens. Cook in 2 quarts boiling water until tender crisp — about 6 minutes. Drain. Rinse in cold water. Drain again. Place on paper towels to remove excess water. Arrange on a platter. Combine oil, lemon juice, garlic and salt and pepper. Drizzle over green. Refrigerate. At serving time garnish with feta cheese. Serves four. 194 milligrams calcium per serving.

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Getting Enough Calcium Part 2

January 23, 2014 · Filed under Cooking, Nutrition

Below is part two of the series on calcium. Part one may be found here.

January 23, 1986

Last week I wrote about getting plenty of calcium in your diet through the use of dairy products. Sea foods are another good source of calcium.

Salmon with bones has 167 milligrams calcium for each three ounces. Three ounces of sardines with bones has over twice as much – 372 milligrams for each three ounces. Be sure to eat the bones of both sardines and salmon to get maximum calcium.

Shrimp and oysters also have a good bit of calcium. A pound of perch, halibut, sole or Orange Roughy has about 600 milligrams of calcium so that’s about 125 to 150 milligrams per serving.

Salmon Cakes

1 15-ounce can salmon

2 eggs, slightly beaten

1 cup crushed crackers

Salt and pepper

Oil

Combine salmon using juices and bones, eggs, crackers, and desired seasoning. Form into small flat cakes. Pour about 1 tablespoon oil into skillet. Heat. Saute salmon cakes in oil until golden brown. Serve with tartar sauce. Will make 6 salmon cakes.

Salmon Rice Loaf

1 15 or 16-ounce can salmon

1 cup cooked rice

1/2 cup milk

2 eggs, beaten

2 tablespoons butter, melted

1 tablespoon parsley flakes

1/2 teaspoon salt

Sauce:

1 can tomato soup

1/2 cup dairy sour cream

Combine all ingredients including juice and bones of salmon. Form into loaf and put in greased pan. Bake 1 hour at 350 degrees. Heat soup. Stir in sour cream. Serve with loaf. Makes 6 servings.

Salmon Casserole

4 ounces medium noodles

1 16-ounce can salmon

1 10 1/2-ounce can tomato soup

1 cup grated cheddar cheese

1 tablespoon minced onion

1 teaspoon prepared mustard

2 teaspoons Worcestershire sauce

1/4 cup crushed soda crackers

2 tablespoons melted butter

Cook noodles. Combine rest of ingredients except crackers and butter. Add noodles. Mix lightly. Pour into casserole dish.

Mix crumbs with butter and sprinkle on top. Bake at 350 degrees for 40 minutes. Serves 6.

Polynesian Fish Balls

1 pound fish fillets, chopped fine

5 ounce can water chestnuts, chopped fine

1/2 cup almonds, slivered

2 tablespoons cornstarch

2 tablespoons soy sauce

2/3 cup oil

Combine first five ingredients. Shape in one-inch balls. Heat oil in skillet. Fry fish ball, turning carefully. Just before serving, combine with sauce.

Sauce:

1 13 1/2 ounce can pineapple chunks

1 tablespoon soy sauce

1/2 cup vinegar

1/2 cup sugar

3 tablespoons cornstarch

1/2 cup celery, sliced thin

1/2 slivered green onions

Drain juice from pineapple. Add water to make 1 cup. Add soy sauce and vinegar. Heat. Mix sugar, cornstarch and a little water to make thick sauce. Slowly stir into hot liquid. Cook until sauce is thick and clear. Add onions, celery and pineapple. Heat Pour over fish balls.

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Are you getting enough Calcium?

January 16, 2014 · Filed under Cooking, Nutrition · Tagged ,

Now is a good time to evaluate your diet. This article starts off a series that contains a lot of good information about Calcium and how to include it more in your diet. Current recommendations for healthy bones are 1,000 milligrams of calcium and 600 units of Vitamin D for healthy adults and 1,200 milligrams of calcium and 800 units of Vitamin D for the elderly. Further information can be found at asbmr.org.

 

January 16, 1986

 

The first of the year is a good time to check out our level of nutritional fitness and make a few resolutions to improve our diet.

Everyone, children, teenagers and adults, need calcium. Too often mothers see to it that everyone else in the family has plenty of calcium rich food and then excuse themselves from eating what they should, saying “I never did like milk and I’m too old to start drinking it now. Besides, it’s too fattening.”

Wrong, on several counts. While milk products are a good source of calcium they are not the the only source and while cream, butter and cheese are high in calories, many other milk products are not.

Your bones are living tissues and without proper nourishment they gradually lose the calcium they already contain and osteoporosis may result. Osteoporosis leads to brittle bones that may fracture easily. There are also other factors in addition to calcium that are involved in the prevention and treatment of osteoporosis.

But you can build and maintain strong bones by using calcium rich food. Dairy products are a good source as are green vegetables, salmon and sardines, and tofu.

This article will give ways to get more calcium from dairy foods and in the next two weeks I’ll give recipes for using green vegetables, salmon and sardines, and tofu.

The American Society of Bone and Mineral Research recommends that women consume 800 to 1,000 milligrams of calcium daily before menopause and 1,300 to 1,400 milligrams daily after menopause.

Here are ways to get more calcium through dairy products:

  • Include milk in diet regularly
  • If desired, use skim milk. One cup has 300 milligrams calcium and 90 calories.
  • Enrich breads, pancakes, meat loaves, soups and beverages with nonfat dry milk.
  • Select hard cheeses for cooking and eating. Swiss and Gruyere cheese have over 270 milligrams per ounce.
  • Use fluid, dry or canned milk in coffee. Non-dairy whiteners, creamers and toppings contain no calcium.
  • Use skim Ricotta cheese instead of cottage cheese. One-half cup has 337 milligrams as compared to 78 milligrams for cottage cheese.
  • Make milk based soups.
  • Use yogurt as basis for salad dressing.
  • Replace cream with evaporated milk.
  • Drink a milk based tomato soup or hot spiced milk as a bedtime relaxer.
  • Blend milk, ice and fruit juices for a refreshing drink. Example: Orange Julius.
  • If you are lactose intolerant, add lactose to fresh milk to make it digestible.

 

Swiss Quiche

 

10 ounces frozen broccoli spears, thawed and drained

3 eggs, lightly beaten

1 cup low fat yogurt

3/4 cup evaporated milk

2 tablespoons cornstarch

2 cups Swiss cheese

1/3 cup finely chopped celery

3 tablespoons sliced green onions

1/4 teaspoon salt

1/8 teaspoon nutmeg

2 tablespoons grated Parmesan cheese.

 

Whisk eggs, yogurt, evaporated milk and cornstarch. Stir in remaining ingredients except cheese and broccoli. Set aside. Grease a 9-inch round baking ban. Pour in cheese mixture. Arrange broccoli spears, spoke fashion in pan. Sprinkle with Parmesan cheese.

Bake at 350 degrees for 25 minutes or until set. Makes 6 servings.

 

Cottage Vegetable Bake

 

One 10-ounce package mixed vegetables

1 cup cottage cheese

2 tablespoons dry milk

1/4 cup milk

1 tablespoon flour

1/4 teaspoon salt

Pepper

2 eggs

 

Thaw and drain vegetables. Beat cheese, dry milk, flour and seasonings together. Add eggs and beat until blended. Put vegetables in casserole. Pour cheese mixture over vegetables Bake 30 minutes at 350 degrees. Serves four.

 

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Save on your Food

January 9, 2014 · Filed under Baking, Cooking · Tagged ,

Here are some good tips for saving money on your grocery bills while money is tight after the holidays. The prices given are 1983 prices.
January 1983
After Christmas the bills come in thick and fast. Even though the milo crop was good around here, taxes, insurance, gasoline and fertilizer take a lot of the money. This may result in a squeeze on the household food budget. By eating less refined food it is possible to save $50 to $100 a month on food.The pleasures of good eating can still be enjoyed while economizing on the grocery bill if we all spend a little more time on food preparation and menu planning.

The cheaper cuts of meat can be slow simmered to bring out the rich, robust flavor. If you keep a batch of homemade beef- vegetable soup on hand, you will have a quick meal always available with twice the nutrients at half the cost of commercially canned soup.

This soup is good for using up the odds and ends of leftover packages of vegetables in the freezer. By adding a liberal amount of tomato juice the flavors will meld together.

If the potatoes grown in the garden last summer are beginning to sprout, try making potato soup every week. Cook sliced potatoes, chopped celery tops and plenty of onion slices in a small amount of water until soft. Add as much milk as you need and some butter. Season to taste. Allow to come almost to a boil, then turn very low and let the flavors blend for 15 to 20 minutes. Serve with whole wheat bread or toast. Even if you buy all the ingredients, this soup is still both economical and nourishing.

For breakfast the simplest cereals such as oatmeal and cracked wheat are packed with nutrients. I nearly have a heart attack when I see the price on the boxes of processed cereals. Something is haywire with a pricing system when 12 ounces of wheat cereal costs more to buy than a half bushel of wheat sells for.

I’m fighting the system by using our own cracked wheat for breakfast. Also when a recipe calls for bran or bran flakes, I use whole wheat flour instead.

Whole wheat flour costs from 24 to 35 cents a pound compared to two to three dollars a pound for bran cereals. The finished baked goods made with the flour can’t be distinguished from the ones made with the cereal.

Whole wheat muffins may be used for breakfast with a minimum of early morning commotion by baking a large batch, freezing and warming just the number needed in an oven, an electric skillet or a microwave.

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