Neighbors Organized Against Hunger |
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The following are a few recipes and cooking suggestions for some of the things that you will find in your NOAH grocery bags this week. We at NOAH hope you will find them helpful. Many of these are recipes I dug out of my mother’s old “depression recipe” collection. They may be calling our current economic situation a recession but hey, this is what I remember a depression looking like. If you check back on Thursday evening, I will have had time to post the recipes after I have found out which items were distributed. Also, check back throughout the week as I often add new recipes for the foods you recieved.
If you find these recipes helpful, please let us know. We would love to hear from you.
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The recipes posted below are for groceries distributed on Wednesday, January 6 |
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1/2 pound of hamburger Salt and black pepper to taste Stock or broth * 2 tablespoons of butter or margarine 2 tablespoons of all-purpose flour Wash four to six large potatoes. Bake or nuke until they are quite soft. When they are done, one at a time, wrap in a clean tea-towel and gently massage to sort of fluff and break up the insides of the potato. Try not to break the skin. Heat the olive oil in a heavy skillet and gently sauté the onion and garlic until the onion is pinkish and translucent but not yet beginning to brown. Remove from the skillet and set aside. Add the hamburger and gently sauté, breaking it apart into small bits as you work. Add the herbs and continue to sauté. Don’t overcook. It should still be slightly pinkish. Pour off any excess fat. Place in a bowl with the sautéed onions and garlic. Cut the top off of each potato and gently scoop out some of the inside, trying not to break the skins too much. Gently mix the scooped out potato with the hamburger and onion. Stuff this mixture back into the potato skins and set the filled potato skins in a baking dish. Add enough broth or stock to the pan to be about an inch deep around the potatoes. Cover with foil and place in a 350° oven for about thirty minutes. Remove from the oven and carefully lift the potatoes out of the dish and place on a serving dish. Set aside and keep warm. Measure the liquid in the baking dish and set aside. In a skillet, melt the butter with the flour and stir over a moderate heat until a light golden brown. Add enough stock or broth to the measured liquid to make two cups total. Add to the skillet and whisking all the while, bring to a boil. Reduce heat and continue to whisk for about five minutes, or until thickened. Place a stuffed potato on each plate and spoon some of the gravy over it. If you have a package of frozen peas, add them to the gravy.
* Follow the manufacturer’s directions and you can turn powdered bouillon into stock or broth. |
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And, here are a few other potato recipes: |
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Hawaiian Cole Slaw Serves 4 to 6 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 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 cabbageAbout 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 tasteFresh ground black pepper to tasteDry 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 half cup of firm or extra firm tofu, cut into half inch cubes About a half 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 done and crunchy, than over cooked and a 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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