This dish of goodness began with a DIY mix I made for very little $ and a few ingredients in my very own kitchenIC!
Our South East Nebraska Community Action Center offers Cooking Classes every so once in awhile…At the most recent class we made frozen meals. We brought the meat and were given all the other ingredients to make the recipes and pop them into our own freezers. IT WAS FABULOUS.
I want to share one of the recipes with all of you Members! It is a simple concoction that can be used for casseroles, gravy, stews, whatever your imagination can conjure! Here you go:
HOME MADE DRY GRAVY MIX
2 cups dry milk powder
3/4 cup cornstarch
1/4 chicken bouillon
2 Tablespoons minced onion flakes
1 teaspoon thyme leaves (I used powdered thyme cuz that’s what was on my shelf!)
1 teaspoon dried basil
1/2 teaspoon pepper
METHOD:
Combine and mix well. Store dry up to 6 months. Use 1/3 cup dry mix with 1 1/4 cups water. Needs 2 or 3 minutes to cook.
*I tossed this into the crock pot with pork chops and it made a lovely gravy. I cooked potatoes and dumped them into the ‘hot tub’…it smelled divine and it tasted really, really good! With a crisp cucumber salad and a dish of fruit we ate like royalty and were well nourished!
If you are a user of SNAP or WIC; if you have an EBT card for either program, you might need a bit of help to make those food dollars stretch. Maybe you have availed yourself of a food pantry or got in on a food drop…any way to make the food dollars go farther is a good thing. Here at the Food Stamps Cooking Club our mission is to help you eat well for less money. We are not selling anything; we don’t nag you about anything. We do have a little series of cooking tips; it’s not fancy and there are no apps. Just some ideas now and again for those who use public assistance for their food dollars. Cuz we love people!
If you need to comment or have a question you are welcome to send a message to foodstampscookingclub@gmail.com
Connie Baum
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