Olive Oil Tip~Guest Blogger Lisa
I try to buy in bulk at all times—that can make for some pretty BIG sized packages and containers to lug around the kitchen. As I was pouring some Olive Oil out of the 55 gallon drum container (okay maybe it was only a few gallons) and OVERpoured, again, had a lightbulb moment . . .
I grabbed an adorable little gravy pitcher (that does not get enough use to justify its home here, but hey… it was from a set of china my Dad gave me…hence it’s still here) and poured it almost to the top with Olive Oil, and set it off to the side of the stove. Now I have it handy for pouring a bit of Olive Oil in the cast iron, adding a bit to a recipe, greasing a dish/pan, or my hands for kneading bread & my counter top without lugging out that 55 gallon drum (I mean large bottle of oil) everytime!
Just a little tip from our homestead kitchen to yours….
Lisa
Marc, Lisa & The Whole Tribe!
www.HomesteadOriginals.com
Continue reading Olive Oil Tip~Guest Blogger Lisa …
From Econobusters.
Olive Oil Tip~Guest Blogger Lisa
I try to buy in bulk at all times—that can make for some pretty BIG sized packages and containers to lug around the kitchen. As I was pouring some Olive Oil out of the 55 gallon drum container (okay maybe it was only a few gallons) and OVERpoured, again, had a lightbulb moment . . .
I grabbed an adorable little gravy pitcher (that does not get enough use to justify its home here, but hey… it was from a set of china my Dad gave me…hence it’s still here) and poured it almost to the top with Olive Oil, and set it off to the side of the stove. Now I have it handy for pouring a bit of Olive Oil in the cast iron, adding a bit to a recipe, greasing a dish/pan, or my hands for kneading bread & my counter top without lugging out that 55 gallon drum (I mean large bottle of oil) everytime!
Just a little tip from our homestead kitchen to yours….
Lisa
Marc, Lisa & The Whole Tribe!
www.HomesteadOriginals.com
Continue reading Olive Oil Tip~Guest Blogger Lisa …
From Econobusters.
Roast Chicken
From: Roxie
Your roast chicken sounds very good. I will tell
you how I roast mine. I take a whole onion cut
into pieces a few bits of celery (if I have any)
and stuff this into the bird’s cavity. I also add
a bit of salt and pepper inside. On the out side
I use olive oil (but butter or corn oil work)
more salt and pepper and cook on a rack in a deep
pan. The juice and onion bits from the bird make
a great gravy.
Continue reading Roast Chicken …
From Living On A Dime Blog » Living On A Dime Blog.
More Turkey Talk
I happen to think of a couple of things today that might help you not only for Thanksgiving but any on the other holidays too.
First if you haven’t already done it clean out your fridge today. It really should be done before you go buy everything for your dinner but if you didn’t, do it now. There is nothing more frustrating then to have a houseful of company and you are trying to stuff leftovers into an already full fridge so clean it now and if you can leave a certain shelf for the things you are going to store before and after Thanksgiving dinner.
Next I don’t think there is anything more dismal looking then a picked over turkey carcass. I am usually so tired from making the meal, being hostess and cleaning up that having to face the turkey carcass can almost put me over the edge.
What I finally learned to do is not to do anything with it on Thanksgiving day. Then the day after we pick on it all day long making sandwiches etc. I then pick the last of the big chunks off . I usually cook my turkey all wrapped in foil or in a disposable pan so I just wrap the foil around it or gently shape the pan around it. Stick it all in a couple of plastic bags, pop it in the freezer and forget it for a couple of weeks or until Jan. when I bring it out and toss the carcass in a large pot for soup. That is when it gets it’s final picking over.
Cooking Boo Boos:
If you didn’t cook your turkey with our recipe it may come out too dry. Don’t panic. Just slice it. Lay it on a platter and pour gravy over it then serve.
If your stuffing is too dry; once again add some turkey broth to it or gravy.
If a side dish burns and sticks to the bottom; just careful pour it out of the pot being sure not to scrape the bottom of the pan or any of the food stuck to it. You can maybe save quite a bit this way.
If your dinner rolls burn; carefully slice off the bottoms. If they all have the bottoms gone people will think that is just the way they are suppose to be.
The crust on your pumpkin pie doesn’t turn out; scrape out the filling and place it in a nice serving dish, cover with lots of whipped topping, sprinkled with a little cinnamon and call it Pumpkin custard.
If any of you have tips on how to fix Thanksgiving cooking boo boos for our beginning cooks and eve some of us old timers feel free to post. You may be the one to save someone’s Thanksgiving. : )
Jill
Continue reading More Turkey Talk …
From Living On A Dime Blog » Living On A Dime Blog.
Day 2~Last Minute Thanksgiving Preparations
This is it folks! The final few days to get your preparations complete before the big turkey day! Are you ready? Here are some great tips for you for the final days of Thanksgiving.
November 25: The Day Before
• Check your last list.
• Buy last-minute perishables.
• Pick up food ordered ahead of time.
• If using giblets in the gravy, simmer them with the neck until well cooked; cool and
refrigerate.
• Consult your food preparation schedule.
• If brining the turkey, prepare brine and soak turkey in refrigerator overnight. (If you don’t have room in your refrigerator, use a cooler and a bag of ice. Works just the same!)
• Bake pies or other desserts.
• Set the table and lay out all linens and serving dishes.
November 26: The Big Day
• Preheat the oven to 325°F.
• Wash turkey inside and out; dry thoroughly. Do not let it set at room temperature
for more than one hour before cooking.
• If stuffing the turkey, do so just before putting it in the oven. (Check to make sure
you removed the giblets!) Place the turkey in the oven and start your timer. Put
any remaining stuffing in a buttered casserole or baking dish; cover and
refrigerate.
• Consult your food preparation schedule. Cook any recipes that can be done
completely or partially ahead, such as potatoes (mash when ready to serve, not
beforehand) and other vegetables that can be reheated for serving.
• Put the extra stuffing in the oven during the turkey’s last hour of cooking.
• Prepare any other foods that need last-minute attention.
• When the turkey reaches 180°F, remove it from the oven, let it rest and get ready
for the most hectic 20 minutes of a cook’s year!
I hope that our Thanksgiving countdown has been a blessing to you! On Wednesday, we will share some of the great Black Friday deals going around. I *think* we might just have a great deal for you as well!
Continue reading Day 2~Last Minute Thanksgiving Preparations …
From Econobusters.
Kitchen Q&A: Is It Ok To Reuse Cooking Oil? (And More)
This week’s Kitchen Q & A tackles questions on reusing cooking oil, if there’s a difference between white and brown eggs, testing the temperature in your oven (and refrigerator), how to darken gravy and more!
Kitchen Q&A: Is It Ok To Reuse Cooking Oil? (And More)
ol>
Is it ok to reuse cooking oil after deep frying? Deep [...]
- Also See These Tips:
- Darken Gravy Tricks & Gravy Enhancer Recipes
- Why a Cake Fails
- 25 Vintage Cooking Tips: Timeless Wisdom
Continue reading Kitchen Q&A: Is It Ok To Reuse Cooking Oil? (And More) …
From TipNut.com.
Holiday Meals Stretched To Fit Your Budget – Frugal Challenge
With Thanksgiving right around the corner, I seem to be focused on cooking. I’m gathering my favorite recipes and looking for some new ones that could become family favorites. One of the challenges for many families, especially this year, is creating a feast on a limited budget. Even though turkey prices are usually reasonable, like most families, I’m looking at a variety of side dishes to round out the table and fill up our tummies.
Last week I talked about making dishes that are more creative for your guests who are vegetarian. If you’d like to read about serving beautiful meatless main dishes, click here.
The same theory applies to the side dishes served with a turkey as the centerpiece of your meal. Just because you’re looking for frugal dishes to make doesn’t mean those dishes have to be sparse looking or tasting.
What are some of the classic side dishes you enjoy at Thanksgiving time? If the famous Green Bean Casserole is on your menu, you’re in luck. There are many variations to this dish that will spruce it up a bit, making it more of a centerpiece in the meal. Add extra crunch with water chestnuts or almonds. Spice it up a little more with a dash of soy sauce. You could stretch this classic dish out a little further by adding flavored croutons to give it more of a casserole appearance and texture and less of a green bean side dish. Think of your Green Bean Casserole as more than a side dish – think of it as a guest of honor on your table.
Don’t forget to make extra stuffing when you stuff the bird. A bit of extra stuffing cooked in a casserole dish adds a lot more mileage to your feast. Kids especially will love filling up on this inexpensive side dish. Pass some more gravy and you’ve got another full plate, and full tummy!
And, what about those mashed potatoes? They’re yummy with just a bit of gravy, true, but you could turn them into a glorious creamy casserole instead. By whipping in some sour cream, cream cheese, cheddar cheese, half-and-half, some chives, or whatever else you can think of. Your once plain ol’ mashed potatoes are now ready for their close-up! These potatoes take center stage on any holiday table when topped off with a little butter and a sprinkle of paprika.
Serving dinner rolls to help stretch your food budget is smart, but putting cranberry muffins or pumpkin muffins on your table is even better. I know many people who will pass up a regular dinner roll but will help themselves to a couple flavorful muffins when they are passed around the table. Muffins are easy and inexpensive to make and will stretch your food budget without anyone noticing – or caring!
Pumpkin pie is a classic, but you really can’t stretch it very far. If your dinner guests are dessert fanatics, try a pumpkin cake in addition to your pumpkin pie. You can serve quite a few people with one cake, stretching that food budget even further.
When you plan your Thanksgiving or other holiday meal, keep in mind that you can stretch your budget by serving side dishes that are economical, but more importantly, that are a feast for the eye and the tummy! If your guests can’t resist helping themselves to more of your side dishes, you will accomplish what you set out to do – serve a glorious and plentiful meal at an affordable cost. And that’s something to be thankful for!
p.s. If you are looking for a recipe for a perfectly roasted turkey click here.
p.p.s. You may want to review a whole list of recipes to find even more side dishes to stretch your holiday food budget. Just click here for some tasty holiday recipes that could become your new family favorites.
Continue reading Holiday Meals Stretched To Fit Your Budget – Frugal Challenge …
From Hillbilly Housewife Blog.
Free veteran’s dinner Nov. 11 in Lambertville MI
This post is for my readers in and near Lambertville, Mich.
The Lambertville Post 9656, Veterans of Foreign Wars, will host a Veteran’s Day dinner from 4 to 7 p.m. Wednesday Nov. 11 at the post hall, 4120 Piehl Rd., Lambertville, Mich.
This dinner is free for veterans with valid ID card. Friends, family and the general public are also invited with the dinner cost at $7 for adults and $3.50 for children.
The menu will be roast turkey, roast beef, mashed potatoes, gravy, green beans, bread and butter, carrots, cranberries and an assortment of desserts.
The VFW post hosts this dinner as a thank you to veterans.
Continue reading Free veteran’s dinner Nov. 11 in Lambertville MI …
From Monroe on a Budget.
Default Chicken – $2.33
Every Wednesday Night is chicken night. We get our chicken from Save-A-Lot. We get leg quarters in a 10 lb bag for $5.80. Two months ago, it was $3.90 and the price crept up. It’s still the best price I’ve seen, but I’m not happy about it.
Our default chicken is for when I don’t have the time or energy to do anything special. I throw half the bag of chicken in the the crock pot on low all day. It comes out soft and versatile. 
Chicken – $1.48
Chicken cooked this way makes great leftovers and provides a few days meals for my husband’s lunch. However, 5 lbs of chicken is not necessary for one meal, even if it is quarters with the bone in. For the actual meal, we only use maybe half of what is cooked, so I listed the cost as a quarter of the bag.
Default chicken is usually served with a pound of potatoes, mashed. When I make potatoes with chicken, I put in some of the juice that cooked out of the chicken and mash the potatoes with that, omitting butter and milk. This chicken broth is extremely nutritious and would otherwise be lost. We used to let is congeal in the fridge and toss it. It is also good for gravy and broth for soup, so don’t toss it like we did. Sometimes I throw oregano or rosemary in the potatoes to spice it up, but it’s not necessary. By the way, I leave my skins on for nutritional value, even with mashed, but I scrub them thoroughly first.
Potatoes -$0.35
I also make a pound of broccoli. I get my frozen broccoli at the Dollar Tree, 2 lbs for $1 of broccoli cuts. My family doesn’t care that they are cuts and not florets. I don’t see them at the Dollar Tree every time, so I am really hoping they don’t discontinue them.
Broccoli -$0.50
The most basic ways to spice up this meal is sprinkling something on top of the chicken. Cajun seasoning on the top makes the chicken on top spicy for adults, leaving the chicken on bottom mild for kids. We also throw on bread crumbs and spices to make something similar to shake and bake.
When I feel more creative with my chicken I do several other things, including a real spicy chicken and Chinese chicken. Even though I don’t use the whole half bag of chicken with these recipes, I cook half the bag to make the leftover chicken, but it’s not a good idea to cook half the bag if your family won’t use the leftovers in a timely manner.
Continue reading Default Chicken – $2.33 …
From Under $1000 Per Month.
Making Four Meals Out Of One Chicken
Frugal Upstate tries to stretch one chicken into meals for four days.