Good morning everyone...and welcome back to "Miz Judi's Kitchen!"
I'd like to start off by sayin a few words this morning. Is anyone at all surprised by that statement (Deb's rollin her eyes)? Didn't think so! If ya hadn't already, grab a chair and sit awhile.
Right off, let me thank our readers for their comments! They are greatly appreciated and warmly received. We all here in "the kitchen," can't say enough in that regard! Thank you again!
Now, I know everybody has a family member who you really enjoy runnin into every once in awhile, and I don't know about ya'll, but in regards to my family, I'm putting
heavy emphasis on once in awhile!
There normally is one though who makes you laugh, acts as if they're really excited by seein ya, put on or not, and who you honestly just enjoy bein around.
Let me introduce ya'll to this fella with a little story he told me awhile back. This guy just cracks me up anytime I'm around him, and he's like this literally 24-7!
My Mom has a brother, who is one of the funniest people I've ever met. He's my Uncle Harold.
Uncle Harold owned and drove a cattle truck quite a few years. He'd pick up a load of cows from a market here in Central Fla. and haul them to Texas, wherever.
After coming back from hauling a load out west, Uncle Harold walked into his home, where Aunt Ann met him at the door, and asked him to sit down... she'd like to speak with him. Well he'd been gone about six weeks and had no idea what she might want. He walked over to the sofa and sat down.
It was then that Aunt Ann informed him she
was pregnant!
Uncle Harold said he jumped off that couch, and went straight to the bedroom. He said he sat down on the edge of the bed, leaned over to their dresser, reached into the top drawer, pulled out a .38 pistol, thumb-cocked it, put the gun to his head and said, "Wait a minute...
I might be killin an innocent man!"
Deb, our youngest son, and I are in the asphalt pavin business. In regards to this, let me let you in on a little tip.
If you get into pine sap, road tar, etc., W-D 40 will take it right off. It'll get it off you, your vehicle, almost anything. You get it on your vehicle, spray a little W-D 40 on it, take a rag, wipe vigorously...it's gone.
With that said, why don't we fire off the cookstove?
What I'm gonna share with you today is a little recipe that I got off probably the kindest, sweetest woman I've ever known. She's the same every time you're around her, she's a great cook, loves to talk, laugh, and can take a joke just as good as givin one. On top of that, to this day, she'll still git on anybody, and I do mean anybody, who "messes with one of her babies! It's my wife Deb.
Yea right! It's my Momma! Love ya Ma!... Sorry Deb, you're runnin a close second though!!
I HAD to throw that in or, man, there'd a been trouble on the "homefront" for awhile!!
My Momma's name is Ruth, and I'm here to tell ya, she makes one of the BEST Pecan Pie I've ever put in my mouth! So why don't we get on with it, and let's all share her recipe?
Ruthie's Pecan Pie:
- 1 Pie Crust (she's fudging here a little bit ain't she?)
- ¼ cup butter
- 1 cup dark Karo syrup
- 1/3 cup sugar
- 3 eggs
- 1 tsp. vanilla extract
- ½ cup chopped pecans
- ½ to ¾ cup pecan halves
Put all ingredients in a large mixing bowl (Except Pecan Halves!) Melt butter, pour in bowl and mix all ingredients thoroughly.
Once mixed well, place in pie crust and level out. Now take pecan halves and start layin em on top of mix to cover. Cover mix well, basically, you want a layer of solid pecan halves coverin your mix.
Preheat oven to 350 then place your pie in and cook for 50 to 60 minutes. Set out and let cool a few minutes.
I hope all enjoy the pie, I know I have for years!
Dub
Deb and Grace's recipe and stretching meals
Hello all, and welcome to Miz Judi's Kitchen! I hope this finds you all happy and healthy!
I see Dub's all ready touched base in regards to reader response, but I'd like to emphasize once more how much we appreciate ya'll taking the time to drop us a line.
I know in these times everyone is busy "doin their own thing," so this even makes your response to us just that much more special! Thank you all so much.
Also, I'd like to say, when we're faced with tough times and begin to feel a little "down and out" or sorry for ourselves, please stop a minute and take a look around some. Once you do this, I think you'll find you don't have to look very far to see how blessed we all truly are.
One other thing as well, when you do feel bad, or even depressed from time to time in regards to times like these...LOOK UP! I guarantee you, he'll never put more on you than you can carry, and Dub and I both can attest to this fact! He's always there for you.
Now, right off the bat I'd like to thank Grace and "Angie!"
As you'll soon see, Grace has sent in a recipe, actually recipes, in regards to "stretchin meals" to help save on escalating food cost. They sound absolutely delicious and I promise Dub and I will be tryin em out.
She's even taken into consideration another of our readers Teresa, and any other non-meat eaters! Grace simply has done a terrific job of "coverin the bases," and she's even suggesting her choices of meals to prepare from this!
Grace' and Angie's Meal Stretchin Recipe:
Hello folks,
I am enjoying yur website so much and you got me thinking stretching meals to save as food costs are really going thru the roof and with all the bad weather throughout the nation the food costs will increase.
I got a recipe for the lady that doesn't eat meat. She can leave out the chicken thighs and add some other soy product. soy meat balls and soy sausages would be good. and serve with pasta of her choice.
As I am of the old school cooking, like my Italian moma who never taught us how to cook, we just watched, I never measure anything-just dump the whole thing in the pot and let it rip! So here goes
- l can of diced tomatoes,14 oz.
- 2 tbs sugar
- half a diced green pepper
- garlic sliced and powder
- onion powder (can't stand crunchy onions)
- oregano, and basil, shake of
- dash hot pepper flakes
- meat eaters two pork italian sausages, pierced and microwaved to remove fat
- 2 boneless chicken thighs
- extra virgin olive oil
Here goes,
--saute the garlic in xvoo, add the tomatoes and tomato paste in a heavy pot. cook down and mash the diced tomatoes to get a more saucy feel.
--add all to the crock pot. cook high 4 hours, low 6 to 8 hours. remove chicken and shred. return to cooker.
--now comes the fun part. As I just cook for myself and my dog angie, the ingredients and portions are small, so yu can double or triple depending on how much and how long you want to stretch this pot of goodies.
Here's some of my choices
- wrap ups, using flour tortillas or pita bread - sausage, adding some cooked pepper strips, sauce and top with mozzarella cheese. or use the schredded chicken, top with peppers and cheese.
- sausage and ziti bake with sauce and mozzarella
- chicken and bowties, add some peas and sauce
- chicken, peas. rotini' add some frozen brocoli, tomato sauce and bake
- to leftover sauce add bit more water or another whole tomato, cook down and add some ditalini, cicci beans and string beans. sprinkle with romano cheese and a bit of xxoo. sort of pasta fasool meal.
well that about use the whole mess up. good eating though and bet you and Debs can improve it.
God bless yu all,
Grace and Angie
This from Grace, and all our other reader's contributions are what this column is about. Grace, like so many of you, became concerned enough to sit down and take the time to help her neighbors, which by the way, happens to be you, me, our family and friends, actually each and every one of us.
This is exactly what all of us need in these tough times...help through suggestions, the sharing of knowledge from one to another, concern for your fellow man, and the love and warmth we receive simply from doing things such as this, and by understanding...
we made a difference in someone's life! What could be greater than that?
Hang on a minute, Dub's hollerin something...he says don't forget the laughin and story tellin too! I swear, that man loves to laugh, and I gotta admit he's a hoot to be around about 90% of the time, but boy, that other 10%... I don't know!
Thank you so much Grace, Angie, and everyone else involved!! Our door's always open, and God Bless you all!
Reader Comments:
From Zingara:
Dear dub & deb....i don't doubt that your "dub's lasagna" would taste very good but please don't call it lasagna. my born-in-italy parents would freak out [i'm freaking out] if this were served as lasagna. call it "flat noodle casarole" or "baked pasta" or "noodles w/ red sauce" but please, please, it's NOT lasagna!
Zingara, honestly I'm sorry that [you're...freakin out], but not bein from Italy, I believe the box says "Lasagna Noodles."Variations of all types of recipes derive from a single one, started somewhere, sometime, and I gotta say, probably by somebody...wouldn't you agree?
The "bone" your pickin with me, maybe ought to be picked with
Muellers Sorry, and thanks for readin!
From Gmom:
Loved the story. I can relate. Your recipes would feed a good sized army, but they sound delicious. Thank you for the memories.
Gmom, we're glad you're enjoyin the column, thanks so much, we appreciate it! We do use large quantities in many of our recipes, this bein done on account of one mess, one cleanup, one cooktime and the convenience of foodsavering, and throwin in the freezer.
I then have, good multiple meals already prepared that only need thawing and warming. Dub calls it laziness, but I won't tell ya'll what I call Dub!
Dub says if you ain't got an army, but merely a platoon, you can cut quantities in half. Lol!
Thank you again Gmom, and we love the memories as well! Feel free to send some of yours too, we'd love to hear them!
From bbuzyme:
Dub and Deb, I love your column and recipes. Have you two ever had a cookbook published? I would love to have one, so if you haven't, please consider doing so.
--Bbuzyme, thank you for such wonderful comments! Let me see...have we ever considered a cookbook? I have to say that yes, I have considered it. BUT, I've also considered the amount of time and aggravation of bein around Dub long enough to get one completed...need I say more?? Lol...and thanks again!
Reader Tips:
These from Teri:
Dub and Deb, here are a few at home tricks (you may already know about these) they have nothing to do with economics though.
- Damp fabric softener sheet is wonderful for removing bugs from front of car (unless you are one of those people in Fl. who wrap the bumper in saran wrap.
- Stainless steel removes odors (onion, garlic, fish etc)
They sell stainless steel bars that look like soap unless you just wanna rub your hands across your stainless steel sink (it really works)
- Used coffee grounds can be dumped in a spot in the yard where you would like worms to gather. If you need fishing worms they say this is a great way to get them (this one I haven't tried)
- If you burn yourself in the kitchen pour vanilla extract on it to stop the pain. It is very cooling.
Teri, thanks for the great tips. I'm amazed at the fact stainless steel removes odors, this I'm tryin today!! All though are great ideas!
I use fabric softener to keep our vehicles smellin fresh. One sheet underneath a seat does the trick. Change ever so often...you'll know when.
Dub says to tell ya...DON'T pour vanilla extract on burn!! He claims drinkin it works even better!!
I want everyone to know though, that Dub IS ONLY KIDDIN about this, right Dub...Dub...where'd he go off to??
Until next time in Miz Judi's Kitchen...Thanks to each and every one of you, and God Bless!
Dub and Deb
