We have a large blended family (7 kids and 14 grandkids), thank goodness I learned to cook from scratch! One of my biggest timesavers is to cook one pound of bacon in my dutch oven. I simply dump it in and stir it around. When cooled, pour excess grease in a container to use to season other foods. I then take the dutch oven with the "brown residue" and pour in my green beans. They are perfectly seasoned and taste wonderful. After cooking the green beans, the pan is always easier to clean too!
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I have been making my own brown sugar. All it is is 1 cup of granulated sugar and 1 tablespoon molasses. Mix with a fork and store the same way as brown sugar you buy from the supermarket. I have used dark molasses and light molasses; works well either way. I now make a double batch each time. It is cheaper than buying brown sugar, even in bulk.
Making your own applesauce is very easy and you don't have to worry about all the added "stuff" that the kind contains at the grocery store.
Cook from scratch. It is really not that hard or inconvenient. Once you do it for a while, it will seem like you've done it forever. The savings are great and this way you know what you and your loved ones are eating.
Mandy (Originally published on 1-31-2001)
Years ago I used to make my bread by hand until I started having rib problems from kneading the bread & so I ended up purchasing a bread machine.
It is so inexpensive to make your own bread plus it tastes so much better than store bought bread. If you are watching your fat & salt intake this is the perfect solution as you can completely monitor what or what doesn't go into it. I have several bread cookbooks & many of them have listed in the index all kinds of odds & ends you can use to make them more nutritious & enticing.
Stock up on a lot of rice and vegetables. A lot of healthy dinners can be
made from this combination.
By james sprague
I AGREE!! Are you aware of the culprit in bacon that
is considered carcinogen? We can't ignore this and I'll tell you why.
My grandmother and mother-in-law died from all sorts of cancers. My grandmother's habit was to eat
Years ago, when more cancer research was REALLY
being done, the educational channel showed a documentary of how research in a village deep within
China had revealed that the process of adding Nitrates/nitrates to a pig's diet, was getting into the pig's fat/flesh, and under certain circumstances was believed to be instrumental for the origin of SO MUCH cancer in that village. Most of the villagers there had developed esophegael cancer, thus the reason they were chosen for the study by renown
cancer researches, from around the world, I believe.
The villagers had the habit of growing/eating mostly
cabbage/meat from the pigs/oatmeat cakes which they dried on the roofs of their homes, a tradition of hundreds or thousands of years...So that because the vegetable had a lot of minerals, and because
How many of us eat chips, crackers, cookies, shredded wheat, occasional fish bones, etc. which
cause the same sorts of tiny scratches/wounds in our throat? Should we eat meats with these nitrates/nitrites(often renamed ___ite and ___ate
since the study was broadcast and the public cried
out against those specific chemicals), and should we HAPPEN to mix certain naturally occurring minerals from our veggies, and HAPPEN to have previously eaten any of these "scratchy" foods FIRST, we, too might be being set up to have cancer, STILL one of the biggest causes/"mysteries of death" in America.
ALSO, we cannot forget the immense research/data
results from the HARMFUL sort of fat from the pork
consumed in this nation. It definitely contributes to heart problems and their origins/cancer, running in families because of their eating/cooking habits/wrong beliefs/lack of knowledge.
Pigs/hogs will eat most ANYTHING, are OFTEN fed restaurant patron's plate scraps(complete with whatever germs/viruses the patrons might have had), and will burrow deep into the mud or troughs to furrow the scraps out, to satisfy their voracious appetites. Although sanitation for hog raising has greatly improved, NOTHING is being done about the
choices of foods/additives.
Although extremely intelligent animals, the pigs have
no concept of what they should/shouldn't eat. They
are also fed the nitrates/nitrates/phosphates/etc.
and naturally unaware, as are any other animals.
Some large pork growers claim they've been given
"permission" to add "other" chemicals as substitutes,
but if fact, these chemicals aren't much better, if any.
(Cold cuts ALL have these chemicals, except the organically grown ones.)
We LOVE bacon, and do eat it OCCASIONALLY, but as with everything we eat here, I MUST PAY ATTENTION TO THE RESEARCH DATA, not just anyone's opinion, or preferences, or taste buds.
(Like noses, we ALL have one. LOL )
It makes good sense to me that the MORE OFTEN a person eats these, the greater their chance of it happening to them.
When I can afford bacon/lunch meats/cold cuts, I choose less and healthy ORGANIC over "more" and unhealthy that have the additives. I hope all who read this will do/are doing the same. : )
my fav 'from scratch' meal that is Great Northern Bean soup. This soup basically kept my family alive when I was growing up. If we didn't have bean soup, we had nothing and we went to bed.
A bag of beans, rinsed and soaked over night; rinsed again then put in a pot with twice as much water. Salt it up. Bring to boil then simmer until beans split and the starch makes a broth. Stir every once in awhile. That will help the broth.
That's it. Salt and pepper each bowl to taste. I now make my soup in a crockpot and just let it go all day, or even overnight on the weekend. With crackers, it's lunch. With fried potatoes and biscuits, it's dinner. po' folk food done right ;^)
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