Neighbors Organized Against Hunger |
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Sauté diced onions, celery and peppers if you have them before adding to the cooked pasta, rice or spuds along with the can of tuna. If you have them add some frozen peas or other frozen vegies. Bread crumbs also make the casserole go further. You can make bread crumbs out of hamburger and hot dog buns.
And there’s always Tuna Salad. That can really stretch your can of tuna. Just add the drained can of tuna to a big salad and even picky kids will eat it. Try stretching your tuna salad even further by adding boiled pasta. |
A good pear is such a treat, however, I think pears must have the smallest window of opportunity of any fruit. Too green and they are like eating wood. Too ripe and they are absolutely disgusting. And they seem to go from too green to too ripe in the bat of an eye. If you have more pears than you can eat fresh, here are a few ideas.
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Recipes for December 2 .
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1 or 2 green onions, chopped small, including most of the green About half of a sweet purple onion, diced
1/2 cup mayonnaise 1 teaspoon prepared horseradish 2 or 3 tablespoons of cider vinegar 1/2 teaspoon sugar, - (or to taste) 1/4 teaspoon dry dill weed – (optional)
Fresh ground black pepper to taste
Toss all vegetables together in a large bowl. Blend the mayonnaise and next four ingredients together well and drizzle over the vegetables in the bowl. Add fresh ground black pepper to taste and chill until ready to serve. |
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Hawaiian Cole Slaw Isn’t it funny how we call anything with pineapple in it, “Hawaiian?” Cabbage is not an indigenous Hawaiian vegetable, and Cole Slaw is classically German, yet, here we have “Hawaiian Cole Slaw.” About 4 cups of grated cabbage 1/2 cup mayonnaise Fresh ground black pepper to taste Put the first seven ingredients into a large bowl and toss gently. Combine the next four ingredients and blend well. Drizzle over the vegetables and add fresh ground black pepper to taste. Chill before serving. |
1 packet of Ramen
About a tablespoon of olive or other vegetable oil About half a small yellow onion, cut into thin rings and the rings cut in half 1 or 2 cloves of garlic, sliced thinly 1 cup finely shredded cabbage About 1/2 a cup of grated carrot
1 or 2 green onions, thinly chopped, including most of the green part About a tablespoon of chopped cilantro, - (if available) Soy sauce to taste Fresh ground black pepper to taste Dry chili flakes to taste
Prepare your Ramen, (with or without the flavor packet) by putting the dry noodles into a bowl, covering with boiling water. Cover the bowl with plastic wrap or a plate and set aside to soften while you prepare the other ingredients.
Heat the olive oil in a skillet and gently sauté the onion and garlic until the onion is pinkish and translucent but not yet beginning to brown. Add the cabbage and carrot and about 1/4 cup of water, cover with a tight fitting lid and steam until the cabbage and carrot are done to your liking; tender but not dead. Add the vegetables to the softened noodles. Top with the onion and cilantro. Add soy sauce, pepper and chili flakes to taste, stir lightly and serve. Your creation may be further enhanced by the addition of:
About a cup of firm or extra firm tofu, cut into half inch cubes About a cup of slivered leftover cooked chicken, beef or pork A few bean sprouts |
1 teaspoon mixed dry herbs, - (often sold as Italian seasoning) About half a cup of chicken or beef broth, stock or bouillon * Fresh ground black pepper to taste Trim any wilted leaves from the cabbage and cut it into quarters. Remove the core, and then cut each wedge in half again to form 8 wedges in all. If the head is large you may want to cut into even more wedges. Set aside.
Heat the oil in a heavy skillet and over a medium heat, gently sauté the onion and garlic until the onion is soft and translucent but not yet beginning to brown. Add the cabbage wedges and turn the heat up a bit. Sauté the cabbage wedges until they are lightly browned on each side, turning them with a pair of tongs. When the wedges are lightly browned, sprinkle with the herbs, pour in the stock, broth or bouillon, cover with a tight fitting lid, and over a medium-low heat, cook to desired degree of doneness. I much prefer it a little under and crunchy, than over and mush.
* You can use the powdered chicken bouillon you got last week. Just add about a teaspoon of the powder to a half-cup or so of hot water, and stir well. |
A pinch of dry dill weed – (optional) 1 cup soft breadcrumbs * Paprika Trim any wilted leaves of the cabbage and cut into quarters and remove the core. Shred the cabbage and either steam or boil, along with the onion, until tender. Drain and set aside. Preheat the oven to 350°. Over a moderate heat, whisk the butter and flour together until the butter is melted and the two are blended. Do not allow to brown. Slowly add the milk, whisking all the while until the butter and flour mixture is thoroughly incorporated. Add the dill weed, caraway seeds and garlic powder and continue whisking until this white sauce is the consistency of thick cream. Season to taste with salt and pepper and set aside. Place the softened cabbage and onions in a baking dish and pour the white sauce over it and sprinkle with the bread crumbs. Garnish with a sprinkling of paprika and place in the middle of the preheated oven for fifteen to twenty minutes, or until the dish is hot through and the top is just beginning to brown. You can turn simple creamed cabbage into Cabbage au-Gratin by simply sprinkling a bit of grated cheese over the top before baking. *You can make these from some of those hamburger or hot dog buns you may not know what to do with. |
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