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Archive for the ‘Recipes’ Category

Vintage Lemonade

Is there something deep in your soul that longs for simpler times?  Do you imagine yourself in the Country Time commercial, swinging from a tire swing over a lake in the hazy heat of summer?  Forget the powdery mix, we have found the authentic taste of summer.   

Pookah and I mixed up this delicious old-fashioned version and the pitcher was empty in no time.  It’s more of a technique, really, that can be altered to your taste.  Isn’t that really the best “recipe” anyway? 

Put your own “twist” on this one.

First, wash the lemons, then use a vegetable peeler to carefully remove the yellow skin of 5 lemons.  Avoid the white pith as much as possible.  You can use a zester as a quick alternative, but it will require more straining later on.

grate or peel the lemon rind

This step makes your home smell so fresh! 

Sprinkle 1-1/2 Cup granulated sugar over the lemon rinds and allow it to sit for 1 hour until the sugar has absorbed the lemon oil.  Resist the urge to stir or squeeze the lemon peels.

Boil 5 cups of water and pour over the lemon peel/sugar mixture and allow to sit for 20 minutes.  Again, resist the urge to stir, just let them steep.

Meanwhile, squeeze and strain the juice from your lemons.

Remove the lemon peel from the hot water mixture and discard.  Add in the juice.  Now taste and adjust water and sugar according to your personal taste.  The lemon oil from the peels give the drink a bit of a sour touch, which creates a unique depth of flavor that can’t be found in those powder mixes.  

Enjoy with a big straw hat and someone special.

For pink lemonade, puree a handful of strawberries or raspberries and pour the puree through a sieve when adding to the lemonade.

For HOT PINK lemonade, we used blueberries. 

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How much food do you think we throw away because it goes bad in our refrigerator?  Why?  Because no one wants to eat leftovers?  Because we got tired of it before it expired?  I can’t watch food go to waste, but it happens.  I hope to inspire you to have fun with leftovers and use your creative muscles to get ahead.  Here are a few meal makeover ideas:

Yogurt Smoothies

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A few years ago, I was inspired by a gal named Valerama to learn to make suet cakes for birds with the fat leftover from the food we eat.  Here is a pictorial of how we do it.  (more…)

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Better than delivery!

I’m on this kick, it seems, with the kitchen on my mind.  It was recently reported that the price of basic ingredients such as flour and sugar is rising, and that will be reflected in the prices of prepared foods.  So, here’s another frugal recipe idea for you.  As with most of my recipes, it’s more of a process… an art, let’s say.  (more…)

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PUMPKINS!!!!

Did you make some into Jack O Lanterns?  Otherwise known as squirrel food and juvenile delinquent fodder? (more…)

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Making Chicken Stock

In my quest for frugal dinners, I have found that I can stretch a chicken further than any other type of meat.  A whole chicken fryer or roaster will frequently go on sale for under 70 cents per pound.  Just $5 worth can be expanded many different ways.  While I love it slow roasted using this method, the quick and easy weekday route is just to plop it in the crockpot.  Nothing fancy, just get it cooked.  Add your favorite seasonings, or nothing at all.  From there, you have the beginning of a beautiful thing.   (more…)

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As tomato & pepper season kicks off, we’re storing up the garden goodness in our favorite way!  We slightly modified this great recipe from A Man Named Muffin who also gave us generous amounts of vegetables from his sister’s harvest.  Our gratitude goes out to both of them.  

Is cooking and canning a chore?  Not if you enlist the help of loved ones to share the work.  We hopped over to Mom and Dad Frisbie’s and made it a family project.  While all of us split up the work, we shared recipe ideas and heard tales of “the old days” when the only way to feed a large family (my father-in-law being one of 12 kids) was to grow a large garden and make it last all year.  Growing and preserving food may seem like a lost art, but it’s making a comeback in these tough economic times.  Even if you don’t have a garden of your own, it’s wise to buy up local produce at a great price while it is in season and “put it up” for leaner times.  It saves money, tastes better, and – as my mother-in-law says – “at least you know what’s in it.”    (more…)

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