Mother Connie has a hodge podge of cookbooks and recipes; some of her food notions live in her head…
You all know by now that the mail you send makes Mother Connie’s heart go pitty-pat! Today a message from a Club Member came in that really piqued my curiosity! Here is what Delaine wanted to share with all of us:
“With food-stamp allotments being so small, and being cut all the time, I know fully how every calorie counts and how to count every calorie. For me, I am in a very uncomfortable situation that most people do not understand, and that is for some of us, hanging onto every pound we have is as difficult or more difficult than losing weight. Please do not envy us. It sounds wonderful, but it is more painful to try to gain weight than lose it, as I have done both. I was obese until I got sick, and now I am on the other side of the scale of having to try to hang onto every pound, so trust me when I tell you I understand the dilemma.
In the meantime, getting as much nutrition from every food stamp penny is my goal, and even when I am off the social network, as I apparently will be over the next few months, I will still only have the same amount of money for food as I currently have in food allotments. I have many helps and hints both for stretching food stamp money and using ‘food for cleaning.’ “
Delaine goes on to share how she ACCIDENTALLY learned to make syrup on the cheap: ” It’s just like the pancake syrup that is 1 cup brown sugar to 6 oz of Dr. Pepper, and boiled down to syrup consistency. Cheap and accidental, because I was not intending to make pancake syrup when I discovered that!”
SIDEBAR: Mother Connie is no fan of soda pop but a cook’s gotta do what a cook’s gotta do! Go with what you have on hand! END SIDEBAR
Delaine goes on to share her preference for comfort food that won’t break the bank:
“1/2 package elbow macaroni
1 can black beans
1 can corn
2 small cans tomato sauce
Taco season mix – equal parts chili powder, onion powder, garlic powder, cumin and sugar.
2 – 3 tablespoons vegetable oil
The trick to this recipe is to brown the macaroni thoroughly. It should look like “whole wheat” macaroni. Drain and rinse the beans and corn and add to the macaroni along with 2 cans of tomato sauce and the spices. Add 2 tomato cans of water, reduce to a simmer and wait for all the water to be absorbed. You may need to add water if the macaroni is too stiff.
This goes well with a pan of corn bread.”
SIDEBAR: Mother Connie strongly suggests you add a green salad or plate of raw veggies OR fruit to this menu, if that’s available. END SIDEBAR
We greatly appreciate Delaine’s contribution to our Cooking Class!
Those who are living on a dime, people who use public assistance for their food budgets and anyone who holds an EBT card for SNAP or WIC needs all the help they can garner. If you use a food pantry, food commodities or any other form of public assistance you know that it’s a tough row to hoe. We hope to help in that regard.
If you have not signed up for our little series of tips, we invite you to do so. And keep those emails coming! foodstampscookingclub@gmail.com
We remind you, also, that you are dearly loved.
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