Text 39793, 104 rader
Skriven 2010-07-04 07:23:00 av Dave Drum (42590.cooking)
  Kommentar till text 39759 av Ruth Haffly (1:396/45.28)
Ärende: Survival Food
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 DD> That's true of nearly *ANY* bread.   Bv)=

 RH> True.  Some are down right good, no matter how fresh.  Ones like store
 RH> bought white white, nothing can help. (G)

 DD> Let it go stale and make bread crumbs. Or use it in dressings.

 RH> I don't buy or use white bread.  My bread crumbs are made only from my
 RH> 100% whole wheat bread.  If I make a mixed grain bread, left overs
 RH> don't get put into the future crumbs bag (a plastic bag in the freezer
 RH> that I toss crusts into before cutting up & drying for bread crumbs).

What do you do with the mixed grain leftovers - put them outside to poison the
pigeons?
 
 RH> I don't think I've ever used canned chili tho.

...

 RH> That's survival cooking for one.  I was cooking for 2, then 3, then 4.
 RH> Called "Stretching a Dollar" as far as I could then.

 DD> Actually for two ... since one gets two serves from it. Just 'cuz I am
 DD> a bachelor ....

 RH> And I cook for me & Steve.

There y'go, then.
 
...
 
 DD> I *ALWAYS* keep several cans of "all-purpose" sauce/gravy starter on
 DD> hand. Not so much by Campbell's these days as their soups have gotten
 DD> outrageous in price. More like ALDI or even Progresso.

 RH> I've not looked at Aldi's canned goods.  Progresso is way too high in
 RH> sodium for me to consider buying.  I keep a batch of home made  white
 RH> sauce mix (dry milk, butter & flour) in the fridge for times a cream
 RH> of soup is needed.  A bit of that & water makes a quick sub; I'll post
 RH> the mix recipe and proportions for thin/medium/thick when we gt back to
 RH> NC.

ALDI and Sav-A-Lot has a good selection of "house" brands that are as good as,
or, in some cases, better than the "majors". I will typically buy a single can
of something I've not tried before and if it is a winner, file that information
away in the jumble that is my mind. One can save fairly substantial $$$ on
things like that.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pasta w/White Clam Sauce
 Categories: Seafood, Pasta, Herbs, Sauces
      Yield: 4 servings

      2 tb Olive oil
      3 md Garlic cloves; chopped fine
      1 c  Rich fish stock
      1 c  Dry white wine *
     36 sm Fresh clams; in the shell,
           - thoroughly cleansed
    1/4 c  Fresh Italian parsley; fine
           - chopped
           Fresh ground black pepper
           Cooked linguine or spaghetti

  * substitute a white wine vinegar mixed 50-50 with tap
  water or chicken broth for the dry white wine, if you
  do not use alcohol for anything.
 
  In a large saucepan, heat the oil with the garlic over
  moderate heat. When the garlic sizzles, add the fish
  stock and wine.
   
  As soon as the liquid comes to a boil, add the clams
  and cover the pan. Steam the clams until all of them
  have opened, 3 to 5 minutes; discard any unopened
  clams. With a slotted spoon, remove them from the pan
  and place them, shells and all, on top of cooked pasta.
   
  Stir the parsley into the liquid and spoon the liquid
  over the clams and pasta. Season to taste with black
  pepper.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "... but have you tried PRUNES?"
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