March 24th 2009

Editorial

It’s officially spring and we’re enjoying some warm weather again. I spent most of yesterday afternoon helping my husband plant some new bushes in front of the house. They are still quite small, but it is already looking much better than what we had out there before. Some of the flowers are also starting to make an appearance.

To celebrate this arrival of spring I just decided to offer you a special deal on my Spring Cleaning Guide. This week you can get it for $5.00.

Last but not least, I am working on a free report for you that I’m calling “How To Cut Your Grocery Budget in Half”. I will email you on Thursday with more information and of course to let you know where you can download it.

That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at susanne@hillbillyhousewife.com

Warm Regards,

Susanne – The Hillbilly Housewife

Sponsor

Grab yours at www.hillbillyhousewife.com/livingonadime.htm

Inspirational Quote

“What we say is important for in most cases the mouth speaks what the heart is full of.” – Jim Beggs

Reader Question

I’m new to cooking and would like to ask a question if I may.  Using the recipe on your site as an example (Easy Crockpot Mexican Chicken), when adding the chicken to the Crockpot I’m guessing it’s raw chicken and not previously cooked?   – Shaun

That’s correct. As a rule of thumb, unless the recipe specifies cooked meat, you can assume that you will be adding the meat raw. Of course you should always use some common sense. Usually the recipe will go on to state how the meat should be cooked. In the case of a crockpot recipe that can be a bit tricky but the meat will cook if it is left in there for at least a few hours on high or 6 hours plus on low.

Featured Article

This week’s featured article is about one of my favorite frugal activities – baking with the kids. Of course it’s a lot of fun, but also a great opportunity to teach your kids anything from counting and measuring to the basics of cooking, baking and kitchen safety. And then there are the warm cookies to be enjoyed together at the kitchen table with a glass of cold milk – Yum!!! What a great way to spend a rainy spring afternoon.

Read the Baking with Kids article here.

Frugal Tip – Cut Cable, Watch Hulu Instead

If you have fairly high speed Internet, you may be able to save quite a bit by cutting out the cable tv and watching your favorite TV shows on Hulu.com instead. I watch “TV” on there almost exclusively these days, not only because of the cash saving by not needing to pay the cable company each month, but also because it saves me quite a bit of time. Commercials on hulu are much shorter anywhere from 8 to 30 seconds, which translates into being able to watch a TV show in about 45 minutes instead of the hour it would take with all the commercials on regular TV.

There aren’t a lot of shows out there that I watch, but when I do , I also like the fact that I can watch them whenever I want to without having to set a VCR or DVR. If you are on a slow dialup Internet connection, you may not be able to watch the videos since it is quite a bit of data that needs to “beam” these shows to your computer, but since it is free it couldn’t hurt to try.

Frugal Tips From Our Readers

In reference to your article about grades of hamburger…Check the sales and purchase any beef that is cheaper than the hamburger you want to buy.  The butcher will grind a roast or other cut for free usually.  This “homeground” hamburger is very lean and can be used in most hamburger dishes.  For grilling out I usually buy the regular hamburger since the flavor is better with more fat added.  But for everything else, my “homeground” beef works just fine.

Suzanne

I freeze my ham bones and pork bones until I want to fix a big pot of beans. I use a gallon zip lock bag and just keep putting in bones until it is full… but I don’t thaw them out…just dump them in frozen with the soaked beans…I also add a big white onion that has been chopped up, cover all with water and then bring to a boil…you cook the beans so long, that there is no need to thaw the bone! And if your kids don’t like onions, they cook so long that they sort of melt into the soup so they get them anyway.

I also have been making my own chicken stock lately…I get 2-3 boxes of the Angel food Ministries food each month (what a blessing!) WE use the legs and thighs for chicken and rice  so I boil the parts. After I remove the meat from the bones and use any broth for the rice, I put all the bones and skin along with any bones /skin that I may have frozen previously…throw in an onion, couple of carrots and a few stalks of celery…fill the pot with water (I use my big chili pot) then simmer for several hours. I have even let it simmer overnight.  Cool a bit, strain through a colander, throw out the solids and then let the broth cool…skim off the fat (can you use chicken fat to make soap???)  then if I don’t have enough for a canner load, I put it in the freezer…when I have enough to justify dragging out the canner, I thaw what is frozen, heat to boiling then follow my Ball canning book directions for canning the broth…You can put in as much or as little salt /other seasonings as you wish and it tastes wonderful!   I even did this with my Thanksgiving turkey carcass this past November.  Ended up with 7 quarts of turkey broth!

Jane

The best cleaning solution I have ever had was given to me by my
mother-in-law.  Put into a spray bottle:  2 ounces rubbing alcohol, 2
ounces of ammonia and 12 ounces of water.  I use it on the stove top,
refrigerator, counter top, mirrors, washer,dryer, etc.  My son even used to use it on his hub caps.

My Mother had a fool proof way of making “gas-proof” recipes with navy
beans.  Before she cooked them, she would put the beans in a pot of cold water, bring them to a boil and then put a couple of Tb of baking soda into the pot (that is a guess, I never saw her measure it).  A terrible
smelling, green foam would appear. She would cook this for about 30 seconds, take if off the stove, put the beans into a colander, rinse them and then make the recipe

Louise

I have a little tip for making cornbread that I tho’t might be useful to some. I’m 64 years old & have been making my cornbread from scratch all my life from the recipe I got  in home ec class when I was in the 7th grade. Oooo-long time! Shocked  Recently, my uncle told me how he makes his & it’s so quick & easy that I now use it if I’m in a hurry. It’s really good too.

In a 2-cup measuring cup- put 1 egg & enough cornmeal MIX to measure 1-cup. Add enough milk to make the consistency you want & stir. That’s all there is to it!  I bake mine in a cast iron skillet. It doesn’t make a big batch but if you don’t need a lot- this is the simple, easy way to go. It’s usally enough for my DH & me with a couple of slices left to have with a glass of milk for a snack later. YUM! Thumbs Up

Firecracker

I just wanted to comment on the laundry soap recipe in today’s newsletter.  I have been using this exact recipe for about three months now and I LOVE it!  I do modify it a bit, because we have very hard water where I live.  I use a whole bar of Ivory soap (because I’m having a hard time finding Fels Naptha) and 1-1/2 cups each of the Borax and washing soda.  Be sure to let people know that washing soda is NOT the same thing as baking soda!  Washing soda is sodium carbonate, while baking soda is sodium BI-carbonate.  All in all, I figured out that I can make 12 GALLONS of laundry soap for less than $10.00!!  Plus, I’m not needing to use fabric softener, so I’m saving money there.  Also, I’m noticing a LOT less lint on my dryer’s lint trap, so obviously my clothes are going to last longer!

Keri

Featured Recipe

Every once in a while I get a real craving for Chinese food. We have a little Chinese restaurant close by that has some great takeout, but I have a hard time spending all that money for dinner, when I can just as easily make it myself. One of my favorites is this beef and broccoli recipe. It is also a lot healthier because I control what goes into the dish. Give it a try. If you like this type of food, this quick, simple dish will quickly become a family favorite.

Reader Recipe

In response to your request for a random recipe, here is one of my favorites because it is so easy and you can make it in a crock-pot or bake it in the oven.  You can call it Paprika Chicken if you like, Mom called it PTA Chicken.  She called it that because she would fix it up in the crock-pot on days she had to go to a PTA meeting at school.  We would come home to wonderful smells and a simple, delicious hot meal!  (Very frugal too!)

Hope you like this,
Bonnie Moore, Illinois

PTA Chicken

4 pieces of chicken of your liking (8 if wings)
2 lbs of potatoes
4 medium carrots
2 small onions

Peel potatoes and carrots.  Cut into small chunks.  Peel and quarter onions.  Toss into crock-pot or slow cooker along with 2 T. melted stick margarine, 2T parsley and 1 t. seasoning salt or Nature’s Seasoning.

Clean up the chicken and pat dry.  In bowl large enough to hold the chicken mix up the following:
2 T paprika
2 T (more is using more chicken) melted margarine
1 t lemon or garlic pepper
1 T lemon juice
2 t Worcestershire sauce
1 -2 T honey
2 or 3 dashes of Tabasco sauce (optional)

Mix together and toss in the chicken, rub into chicken pieces.  Place on top of the vegetables in the crock-pot and cook on high for about 3 hours or until chicken is cooked all the way through.  Serves 4 hungry people.

Here is the versatility:  This can be cooked on low for 6 hours if you are going to be gone longer, or if you want it in a shorter time, you can bake this in the oven @ 350 for 2 hours or so, depending on how thick the chicken pieces are.

Also, if you should have leftovers, they can be combined the next day with chicken broth and a can of peas or any leftover green vegetables you may have in the refrigerator for a quick lunch soup.  My family likes broccoli, but collard greens or spinach works equally well.  Very frugal!!

I’m Looking For:

This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, email it to me and I will post it in an upcoming newsletter. I’ll give you my input and will also post any suggestions other readers of the newsletter come up with. So take a moment to write me your questions and of course if you have a tip or idea for any question posted in this section feel free to send me that as well.

Here’s this week’s requests:

I work at a coffee bar and the baker/owner makes these most magnificant scones.  She won’t give me the recipe even under strict confidence.  I know she found it from somewhere so I am on the search.  The trick is that these scones have no egg or milk in them.  They are made with cream instead. Now, I am not one for scones as I think they are just a larger form of a dry biscuit, but these are beyond words.  I would love to make these for my family as well as for gifts or to put in gift jars.

Julie

My grandmother would make “old-fashioned tomato soup” from her canned tomatoes.  I loved it!!!  Can anybody help me find the recipe.  She has since passed.  I would appreciate it! Diane

First, let me say how nice it feels when I open your newsletter and you say “Hello, Barbara” …  love the personal touch which makes me feel like I am talking to one of my neighbors.  My request is for a (healthy) carrot bread recipe which contains traditional carrot cake ingredients but has the density of a banana bread and at the same time is good for you.  Is this possible?  I have looked and found yukky things which turn out like bricks.
Barbara

I have longed to find a recipe for jam that does not include lemon juice / citric acid.  I am allergic and can’t find any in the store without citrus.  I tried to make strawberry jam replacing lemon juice with vinegar, but it did not set.  Is citric acid necessary for jam to set?  Is there something else I can use that will produce nice jam other than lemon juice?  Thank you for any help!

Blessings,
Tabby in AK

And here are last issue’s requests followed by the recipes and ideas submitted since then:

We are on a tight food budget, and doing pretty well, but one thing I have simply hated to give up is Fage brand Greek 2% yogurt. This stuff is delicious, makes a healthy and filling snack or even a quick “Mom meal” in an emergency. But it costs over $4 per 15 ounce tub, and BJ’s does not carry it. Do you have a good recipe for making greek style (strained) yogurt?
Nancy Bea

I think this is similar… and a LOT easier than actually making yogurt.

My daughter’s boyfriend is from East India and showed me how to make “Hung Yogurt”

I use vanilla flavored for it then use it for a spread on bagels, pancakes, etc.

If you hang it only for a few hours, I’ll bet the texture would be like greek-style!

Use a clean knee-hi panty-hose-type stocking.  Pour the yogurt into it then wind it up on a cupboard knob with a bowl under it to catch the whey.

Let it drip a couple hours or until the thickness you want is achieved.

I love this stuff!

Sarah

I make my own by taking any store-bought (or homemade) plain yogurt that doesn’t contain gelatin, and putting it in a coffee filter-lined strainer over a bowl. Leave it at room temp for 2 hours or in the fridge for 12-24 hours, and discard the liquid that collects in the bowl.  Low fat and full fat yogurt both work well, but fat-free usually has gelatin, so read the labels. I’ve been doing this for years, and it comes out the same flavor and consistence as the expensive Greek yogurt at the local health food store.

Jen Curry

My mother-in-law is Lebanese and introduced me to labneh – the Lebanese equivalent of yogurt cheese.  It is just plain yogurt, with a little salt, drained until it is very stiff and used as a spread on crackers or flat bread.  I have added cinnamon & vanilla and used it on bagles – delicious.  And I have reduced the draining time and added various fruits, honey, etc. and it is very similar to Fage or other Greek style yogurts.

Word of Caution:  If you are using store-bought yogurt, be sure that it does not contain gelatin.  The gelatin prevents the whey from draining off.  I have great luck with our store-brand, however a well-know commercial brand was on sale one week, so I bought it.  It sat in the strainer over night and not more than a tablespoon of whey drained off.  When I checked the label, gelatin was listed in ingredients.

Paula B.

Greek yogurt
(or as I know it, Ethiopian yogurt) really is just strained plain
Whole milk yogurt.
Clean (VERY clean) thin kitchen towels, cheesecloth or coffee filters
will do the job.
I line a colander with cheesecloth (and boil between uses) and spoon
in the yogurt. Have a tray or dish that can catch the liquid because
you might need some of it, and it is pretty good in baking and such.
leave to drain (sink in winter, fridge in warm weather) for about 5-10
minutes. keep draining until it is the consistency you want.
Keep draining and you get paneer cheese, but that always requires a
good squeeze.
If you drain too much, add some of liquid back and stir.
Robyn, Colorado

This is in response to the request for cheaper Greek yogurt. I buy plain regular yogurt and strain it overnight in the refrigerator. I line a small colander with 2 paper towels or a coffee filter and set it in a bowl. By the next morning, you have thick, delicious yogurt. I tried Kroger and Wal-Mart brands and had better results and thickness with Kroger’s.
Deb

I am looking for a simple quick way to make package county gravy like you buy in the store. I have looked online and have not found it yet. I would love to make up several pkgs and keep in my pantry.
Joyce from Oklahoma

Here’s the one I use the most and it’s as good or better than the package and a lot cheaper. Go to www.thefamilyhomestead.com for the recipe. Go to The Homestead Kitchen, then scroll down to Kitchen Recipes, go to Mixes and look for Instant Gravy Mix. Take a look around, she has a lot of stuff on her site. Hope this helps.
Debbie

I recently bought some powdered cheese from my bulk food store and I was wondering if you had any recipes that would use powdered cheese. (other than mac and cheese)
Becky

One of your readers asked for recipes using powdered cheese.  My Mom has made these for as long as I can remember!  It is one of the things my brother and I both make now in our respective homes for our own families to remind us of “home”!

My Mom made these every time we had taco night!

CHEESE BEANS

1 can kidney beans (either dark or plain red)
1 package of cheese powder from box-mac & cheese (cheapest generic is fine) (I’m not sure how much that would be if you buy cheese powder in bulk- probably about 1/4 cup) – (note-we never got to eat boxed mac & cheese, Mom only used the powder in this recipe and the macaroni she used in something else.)
1 teaspoon chili powder

Dump all in pot and heat, stirring, simmering, until thick! (watch that it doesn’t scorch)

This is good served leftover on tortillas for bean burritos!

Gina K

Inspirational Story

THE LAW OF THE GARBAGE TRUCK

Author unknown – sent in by HBHW reader Catherine B.

One day I hopped in a taxi and we took off for the airport. We were driving in the right lane when suddenly a black car jumped out of a parking space right in front of us. My taxi driver slammed on his brakes, skidded, and missed the other car by just inches! The driver of the other car whipped his head around and started yelling at us. My taxi driver just smiled and waved at the guy. And I mean, he was really friendly.
So I asked, ‘Why did you just do that? This guy almost ruined your car and sent us to the hospital!’ This is when my taxi driver taught me what I now call, ‘The Law of the Garbage Truck.’

He explained that many people are like garbage trucks. They run around full of garbage, full of frustration, full of anger, and full of disappointment. As their garbage piles up, they need a place to dump it and sometimes they’ll dump it on you. Don’t take it personally. Just smile, wave, wish them well, and move on. Don’t take their garbage and spread it to other people at work, at home, or on the streets.

The bottom line is that successful people do not let garbage trucks take over their day. Life’s too short to wake up in the morning with regrets.

Final Thought

That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful. And by all means feel free to forward the newsletter to family and friends or even better, encourage them to subscribe to it.

Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife

Sponsor