All About “Fluffies”

This is a recipe for very fun dollar-sized pancakes called “Fluffies.” Kids and adults love them. They’re a bit more trouble than normal pancakes, but worth it. Try them on a weekend!
Ingredients:
1/4 c flour
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 large eggs, whites separated from yolks
1/2 cup sour cream
Oil for cooking them
Mix dry ingredients with whisk in medium large bowl
Beat egg yolks and sour cream in small bowl
In third bowl, beat egg whites to soft peak stage
Put 2 t oil in nonstick skillet on med-low heat while you do the following:
Stir egg yolk mixture into flour mixture, just until combined – batter will be slightly lumpy with visible streaks of flour Fold egg whites into the batter – do not overmix
As soon as pan is hot and you have batter ready, drop by tablespoons into the pan. They will brown and rise amazingly high and lopsided. (This is good.) Flip once to cook other side and serve immediately.
This recipe came from a book called, “America’s Lost Recipes” and was submitted by Dawn Karrington of Kissimmee, Florida. Her grandmother used to make Fluffies for her. I’m glad she passed the recipe along. So are my grandkids!
Enjoy!
 Enjoy.

Easiest Ever Coconut Custard Pie

Easiest Ever Coconut Custard Pie

Before the weather gets too hot to use your oven, give this recipe a try. There is no crust. You put everything in the blender and bake it.  It couldn’t be easier.

I don’t know the original source, but I found the recipe in a Roy H. Long Realty cookbook published here in Tucson some time during the Carter administration. It contains recipes from the President, Vice-President and many State Senators, along with their signatures.

This pie recipe was submitted by Maxine Forgione.  There is no political reference, so I’m thinking she may have been a realtor for Long during that time.  If her name is familiar to you, let me know – it would be fun to share.

Ingredients:
2 cups milk
1 teaspoon vanilla
1 teaspoon baking powder
1 cup coconut
4 Tablespoons butter (1/2 stick butter)
4 eggs
3/4 cup sugar
1/2 cup flour

Put all in a blender and blend for one minute.
Pour into a greased 10 inch pie plate. Bake
at 350 for approximately 45 minutes, until set.

 

Eat Free One Meal a Week

HOW TO EAT FREE ONE MEAL A WEEK

  • Want to get an extra meal out of your refrigerator once every week or ten days–no recipe needed–using food that would otherwise be thrown out if it continues
    to sit there?
  • Are you tired of wasting the food that goes into the fridge as leftovers and      comes out green and yucky?
  • Want to have fewer leftovers on your refrigerator shelf without throwing food      away?

It’s possible and it’s easy.  Make Freezer Soup!  All you need is a Freezer Jar and the leftover bits you accumulate during the week.  Here’s how it works:

If you have leftovers after any meal that has meat, veggies, or gravy, (but not enough for another meal) cut them up and put them in the Soup Jar, then into the freezer instead of the refrigerator.  Add to the jar all week. When it gets full, you’re ready for soup!

MEATS:   Meats should be cooked before putting into Soup Jar.  You can use almost any meat your family eats: chicken, pork, lamb, hamburger, roasts, hot dogs, even bacon.  Dice it up and throw it in.  It doesn’t matter if you have 2 bites or a cup full.  If it isn’t designated for lunch the next day, put it in The Jar. You can have more than one kind of meat in the jar – it works fine.  I’ve had chicken, ham and roast beef in the jar and it made wonderful soup.  Chicken can be roasted, grilled, baked, even barbecued. It all works.

VEGGIES:     Just about anything goes!  In our house, the only veggies not put in the soup jar are okra (we don’t eat it), lettuce and cucumbers (used only in salads), and brussel sprouts (we love them roasted and never seem to have any left over.)  You can use potatoes in almost every form: mashed, baked, roasted, boiled and raw (grate or shred for quicker cooking).  Just dice everything before you put it in The Jar.

If you have fresh veggies that are starting to lose their freshness, dice them up and put them in The Jar – even tomatoes.  Any vegetable that you might not ordinarily freeze can go in the Jar because if it turns to mush, it won’t matter.  It adds flavor and nutrition.

Add to The Jar all week or until it gets full.  You don’t need to add liquid until you’re ready to make the soup, although it’s fine to put leftover amounts of gravy, mushroom sauce, tomato sauce etc. into the jar as it becomes available.

Some bonus benefits of using this system are that your refrigerator doesn’t get clogged up with little bits of leftover this-and-that; the leftovers don’t get shoved to the back of the fridge and you have more room for other food in the fridge.  Hint: Designate a particular shelf in the fridge to keep all leftovers that don’t go in the Soup Jar. As with anything else, an assigned location makes it easier and faster to find.

When The Jar gets full, you’re ready to make soup.  Remove The Jar from the freezer early in the day so contents will thaw.  Pour into a soup pot and add a cup or two of the liquid of your choice depending on how thick you like your soup.

LIQUID:         Use water or broth (beef, chicken or veggie) for the liquid.  Your jar may have gravy in it, or a spoonful of tomato paste left over from a recipe earlier in the week.  You can add canned tomatoes or tomato sauce.  If using water, you can throw in a couple of bullion cubes for more flavor, but watch the salt.

EXTRA INGREDIENTS:     If you want more volume or color, you can always toss in a handful of fresh or frozen vegetables or a can of beans.  Leftover rice is another addition.  On occasion, I’ve stretched my soup with a handful of salad macaroni or uncooked rice.

Simmer soup for 20 minutes or until heated through.  Taste, season and enjoy!  Every Freezer Soup meal is different and your only regret may be that you can’t duplicate the one you made that everybody raved about.

You can even serve Freezer Soup to guests.  Make a green salad and serve with bread or rolls and you have a great meal.

QUESTIONS:

What if my soup is too thick?  Add more liquid.  Remember, it can be water.

What if it’s too thin?  Add half a can of refried beans (put the other half in the Soup Jar for next time), or potatoes in some form.  When thoroughly cooked, they will break up and thicken the soup.  These could be mashed, shredded (hash browns – you can take them straight from the freezer or use leftovers from breakfast), baked, boiled, roasted, you name it. Peelings are fine as long as they’ve been scrubbed.

How much will it make?  That depends on you.  You can stretch one quart of freezer contents to a whole gallon of soup by adding liquid and additional canned, frozen or fresh veggies – corn, peas, beans, carrots, onions, broccoli, celery, zucchini, etc. etc.   If you have a family of two adults or one adult and two small children, using a one quart jar for your freezer will work fine. For bigger appetites or more people, use 2 quart jars.

What if it’s too bland?  Add seasonings your family likes: salt, pepper, garlic, onion, Mrs. Dash, fresh or dried herbs to taste.

Enjoy!

 

 

Let’s Get Real About Home Cooking

Maybe cooking isn’t your outlet for creativity. Maybe you don’t feel confident enough to enjoy it. Maybe the demands of 3 meals a day, EVERY DARN DAY, are too much for you. Take heart, you’re not alone.

The good news is: there are myriads of choices in the grocery store, although some are better than others.  You get to choose the level of cooking you do:

  • Nothing from scratch
  • Lots of help from the deli, freezer section, packaged food & canned goods aisles
  • A blend of fresh foods and prepared foods
  • Cooking mostly with fresh ingredients
  • Eating more fruits and vegetables that don’t need cooking

Some of the Pros & Cons of cooking at home are summarized below:

PROS:

  • It’s healthier than fast food  (You control the sugar, fat & salt and there are no preservatives)
  • It’s cheaper than eating out
  • You enjoy knowing you’re eating healthier
  • You feel better physically when you eat healthier
  • You’re investing in your family’s health and well-being
  • Everybody can help

CONS:

  • You don’t have time to cook
  • You don’t know what to cook
  • You hate grocery shopping
  • Everything in the kitchen gets dirty
  • Your kids won’t eat vegetables

These are just a few.  Making the commitment to cook at home can seem “Not possible!”  Just like the commitment to control your temper, drive under the speed limit, lose 30 pounds or build an exercise program into your routine when the most exercise you get now is walking to your mailbox.

Isn’t it all about change; choosing to do something different that will make your life better?  Here are 5 things that can help you:

1) Start small – Commit to just one home cooked meal a week or one more than you’re doing now.

2) Enlist help – Spouse, teens and even younger kids can help. Family time spent in the kitchen and at the dinner table presents great opportunities for connecting at the end of the day and affirming family relationships.  Check this site often for quick and easy recipes, kitchen reference information, fun things to cook.

3)  Know that planning, which is simply deciding ahead of time, is the key to success in the kitchen.  Watch this spot for how-to information and systems that work.

4)  Sign up to receive free weekly  “Tips, Hints & Cooking Shortcuts”  which will give you lots of ideas and support in home cooking.  For immediate help, order the booklet  “Organize and Love Your Kitchen! 89 Tips & Ideas.”  www.jeanskitchen.net/organize-love-your-kitchen Few people have a perfect kitchen and here you’ll find things you can do today to make your kitchen work.

5)  Come to a cooking class in Jean’s Kitchen – Fun, interactive, great recipes, any skill level - delicious food. Bring a friend!

Yes, home cooking requires commitment and planning. Yes, it takes time. Like most other good things, it pays off big time and I promise, it’s worth it!