Posted on 08/30/2017 4:07:35 PM PDT by Jamestown1630
Email news this week brought this Betty Crocker recipe for Ravioli Casserole that looks very good for an easy, work-night meal made partly from prepared foods:
Trying to ‘zing up’ my husband’s favorite roast pork loin, I found several recipes for pork that include a fruit chutney that doesn’t look too pungent:
https://www.knorr.com/us/en/recipes/roasted-pork-tenderloin-with-apple-chutney.html
-JT
boatbums posted something last week that looks do-ahead:
https://www.freerepublic.com/focus/chat/3580140/posts?page=56#56
I use a crockpot to make my own spaghetti sauce as well as a chili base for long slow cooking.
For example I made sauce for lasagna. Put it into the crock pot just before bedtime for supper the next day. Made the homemade noodles the next morning while the crockpot was smelling nice and spicy.
I have 7 crockpots of varying sizes. I too like to cook breakfast and load something in the pot for supper at the same time. Almost any low temp oven recipe can be adapted - just reduce the liquids a bit to modify.
I have even cooked beans in my 2 qt. size. I use several crocks to make stuff and keep it warm when we would have lots of people for holidays.
So far, the best use I’ve found for it, is making bone broth.
I’m going to have to play with it and learn more about it.
I miss those days of milk delivery. They stopped here in the late 60s. I really liked the non-homogenized milk with the cream on top.
I would skim off that cream and use some to make butter. A fast dessert/treat was to open a can of home canned blackberries (canned in sugar syrup) and put a couple of spoonfuls of cream on top, stir and eat.
We had a baker who delivered too; everything else came by delivery from the District Grocery Stores chain.
I like Peapod these days, but you pay more for what you get AND for delivery. As I recall, in the old days the dairy, baker, grocer, didn’t charge for delivery.
In the summertime, when I want a roast, the crock is the way to go. Sometimes I use Lipton onion mushroom soup mix, sometimes a can of mushroom soup, can of mushrooms to dump on top of it.
Sometimes I put the veggies in and have a traditional pot roast. I have several Crock Pot cooking books. I have even adapted the BHG recipe for hamburger pie type casserole.
Browned hamburger added the drained green beans, dumped in the tomato soup, added sliced potatoes instead of mashed -cook it on low till potatoes are done. About 10 minutes before supper, throw a handful of cheddar cheese on top and let it melt.
We have no store in the area that sells milk with cream on the top. For that, you have to drive to the farm and get the farmer to sell it to you on his land. Laws against transporting raw milk to sell/distribute.
Nearest place is 40 miles from us. We can't even get whipping cream that is not ultra pasteurized. Organic Valley has an option that has milk with cream on top, but our Walmart doesn't stock it.
Can you make butter from ultra-pasteurized cream?
I know that many directions for cheese making indicate that you should not use ultra-pasteurized milk for that.
Mmmmm.....that roll-up recipe has everything.
Fasy, easy and good.
Mmmmm.....that roll-up recipe has everything.
Fasy, easy and good.
We could get cheese, eggs, orange juice, butter, and several other items from the delivery - can’t remember what though.
We just filled out the order form and hung it on the doorknob at bedtime. It was delivered once a week. When we woke up, the fresh milk was there.
We got a bill once a month. It was a great “payday” stretch way of getting some quality eats, since we got paid once a month, and the last week was usually a little tight.
I haven’t tried it. So many recipes specify not to use ultra pasteurized, that I just figured it wouldn’t do so well.
I use cream a lot these days instead of milk - lower carbs.
I’ve been researching, but haven’t really discerned the facts to know for sure. I know that ultra pasteurized has killed a lot of beneficial stuff, so I’d like to get something a little less processed. We used to have a local farmer that would sell us some milk, but due to health, they sold their dairy herd. Sometimes they still have eggs to sell and a side of beef - waiting list can take 6 months or more for that.
I like to make one pot meals in the fall and this one is very good. You can add all kinds of things to it. This is also one of my favorite food sites as the photography of the food is stunning:
http://www.closetcooking.com/2016/10/rustic-roasted-garlic-chicken-with.html
Asiago Gravy!
And I love all the garlic.
When I had no breast milk for baby #4 which was an unpleasant surprise, we started making Weston A. Price raw cows milk formula for her, because it’s formulated with so many good brain fats. So we started drinking raw milk. Now I can’t digest the pasteurized milk any more! Now ice cream, nothing. (Cheese and yogurt I can.)
There is no milk for me but raw milk and it’s so yummy. So real. The cream at the top, mmm mmm mmm.
Mais... je ne veux pas le frère!
As I’m going through my day I keep thinking of Ludo! It’s your fault! ;)
You haven’t even seen him yet!
:-)
I would like to find a way to make that Stouffer’s ‘Spinach Souffle’ from scratch. For some reason, over the past year I’ve been unable to find it anymore in our local Safeway.
I did hear that there was a voluntary recall on it over a year ago, but I’ve been able to find it since then at Giant.
But it’s a great prepared product, and always had recipes inside the box for making other things out of it.
Stouffers spinach soufflé. Now that brings back memories. A favorite of hubby’s. Haven’t seen them in quite a while - years.
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