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What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic

angelface555

Piccalilli Relish

Ingredients
1 pound salt
1-gallon water
2 pounds cauliflower, broken into small florets
2 pounds cucumber, peeled and diced
2 pounds pearl onions, halved
9 ounces white sugar
3 teaspoons mustard powder
1 ½ teaspoons ground ginger
6 cups distilled white vinegar
1 ½ ounces all-purpose flour
2 tablespoons ground turmeric

Directions
 Step 1
Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.

 Step 2
In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.

 Step 3
Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.

 Step 4
In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

angelface555

Green Tomato Relish

Ingredients
24 large green tomatoes
3 medium (blank)s red bell peppers, halved and seeded
3 medium (blank)s green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar
 
Directions
 Step 1
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.

 Step 2
In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.

 Step 3
Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

 Step 4
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

 Step 5
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

JeanneP

Chicken Crescent Rolls

Ingredients:
2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(10 3/4 oz size)
1 cup fat free cheddar cheese
2-3 boneless skinless chicken breast

Directions:
I boil my chicken breast then shred, roll out each individual cr
JeanneP

JeanneP

Chicken Crescent Rolls
CHICKEN CRESCENT ROLLS
Ingredients:
2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(10 3/4 oz size)
1 cup fat free cheddar cheese
2-3 boneless skinless chicken breast

Directions:
I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Thanks for SHARING MY POSTS!!!
JeanneP

angelface555

August 31, 2020, 08:34:10 PM #154 Last Edit: August 31, 2020, 08:46:15 PM by angelface555
Jeanne, both of the chicken recipes sound so good!

I got a hankering for some homemade soup today, but I was dithering between three cups of ground beef or ground pork. As I had more of the latter, I made it with pork, seasoned with McCormick's all-purpose seasoning of garlic, herb, black pepper, and sea salt.

After I browned the pork in my larger stovetop wok, I added two standard sized cans of unsalted mushroom soup and a half cup of quick barley. I then added two large, 2 cups each of Birdseye California Blend frozen vegetables or a cup and three fourths due to clump size. I then added two cups of Birdseye frozen mixed vegetables, so I had both large and small sizes.  I rinse and rebag the frozen vegetables I buy in ziplock bags before refreezing. All sizes are approximate as I rarely measure.

 There was no need to add extra fluids as the frost from the vegetables and the liquid from the frozen pork made just enough. While the pork browned, I had washed, peeled, and cut up seven large russet potatoes. I boiled these in salted water while I finished with the meat and vegetables. After I tested the potatoes with a fork, I drained the water and added the potato chunks to the pork and vegetables for six to eight cups. After returning it to a boil, I transfered the soup to my soup pot and put it in the fridge for overnight.Tomorrow I will proportion the soup into two cup servings in my Ziplock freezer bags for freezing.

I'm told my soups are better called a chowder due to the thickness of the sauce, but I'm not fond of dribbling broths 

JeanneP

Ingredients:         APPLE PANCAKES
-3 russet potatoes (roughly 2 - 2.5lbs)
-1 large onion
-3 eggs, beaten
-1 teaspoon salt
-Optional: 1/3 cup flour or potato starch
-Canola oil
-Applesauce
Directions:
Peel and grate the potatoes and onion and place in a strainer since they will be very watery.  Let them sit for about 10 minutes. You could also ring them out in a paper towel if you are in a rush.  It is okay if they are still watery.  I have skipped this step all together a couple of times when I was in a real rush.
Transfer the potato and onion mixture to a bowl and mix in the salt and eggs.  If using the flour, mix that in too. Set aside.
Heat a skillet with oil (roughly 1/4 cup).  Take a scoop of the mixture (I just use my hands) and form a little disk, roughly 2 - 3 inches in diameter, and flatten.  Plop 3 - 4 of the pancakes at a time into the oil. Cook for a few minutes until golden brown and then flip to cook the other side.  Each side will take roughly 3 minutes.  Continue until all of the mixture is gone.  You may need to add a little more oil in between batches.
Remove the pancakes from the skillet and let dry on a paper towel lined baking sheet to help drain some of the oil.  Serve warm with applesauce, or enjoy plain!

I didn't think this would copy. Having a hard time with my W10 Desktop doing any thing and so just testing a way to get into S AndF
JeanneP

JeanneP


When you don't feel like cooking. Fast.

Cabbage & Noodles with Bacon 
Ingredients
1 head of cabbage, chopped
1 pound of bacon*
1 large onion, chopped
2-3 large handfuls of egg noodles*
Black pepper
Directions
In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces. (Warning: there's a chance that you could end up snacking on the bacon bits while you're finishing dinner. It's been known to happen here.)
Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.
Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.

JeanneP

Amy

I have not tried this but thought those with IP might like it.




            Instant Pot Rosemary Chicken


Simple and delicious collide in this easy to make low carb chicken dinner!
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
Course: MainCuisine: AmericanKeyword: Instant Pot
Servings: 8 Calories: 186.37kcal
 Author: Wendy Polisi


Equipment
Instant Pot
Instant-Read Thermometer


Ingredients
2 pounds boneless skinless chicken thighs, breasts or a combo
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
3/4 cup chicken broth
1/4 cup lemon juice
2 tablespoons fresh chopped rosemary
1/4 cup unsalted butter divided
1 teaspoon xanthan gum


Instructions
Blot the chicken dry. Combine the salt, pepper, and garlic powder in a small bowl and sprinkle over the chicken. (If you have time, allow to sit uncovered in the refrigerator for an hour or overnight.)


Add the chicken broth, lemon juice, and rosemary to the pot and stir to combine. Add the chicken and seal the lid. Select high pressure and set the time for 4 minutes. (Increase to 10 minutes if you want to skip browning.)


When the timer is up do a quick release.
Remove the chicken from the pot. Hit cancel, and then select high sauté. Bring the liquid to a simmer and then add 3 tablespoons of the butter and xanthan gum. Cook until the sauce thickens, about 5 minutes, and then remove the sauce from the pot. Wipe the pot clean.
Optional - Brown the Chicken


Return the pot to the heat and add the remaining 1 tablespoon of butter to the pan. Add the chicken and cook until golden brown, about 3 minutes per side. An instant-read thermometer should register 165 °F
.
Serve the chicken with the rosemary sauce on top.
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Here is another IP recipe, we like ours sprouts with bacon bits too!



Instant Pot Brussels Sprouts


When you need an easy and delicious side, it doesn't get any better than these Instant Pot Brussels Sprouts.


Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
Course: Side DishCuisine: AmericanKeyword: Instant Pot Servings: 6 Calories: 101.48kcal Author: Wendy Polisi
As an Amazon Associate I earn from qualified sales.
Equipment
Instant Pot
Ingredients
1 pound Brussels sprouts trimmed and halved
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup chicken broth or water
3 tablespoons butter at room temperature
1/2 teaspoon lemon zest
1/4 cup Parmesan cheese


Instructions
Toss the Brussels sprouts with the salt and pepper and place in a steamer basket. Add the broth to the bottom of the Instant Pot and lower the steamer basket.
Close and lock the lid and set to seal
. Cook at high pressure for 2 minutes and then do an instant release.


Drain the water and return the Brussels sprouts to the pot. Toss with the butter and lemon zest and return the lid to the pot to allow the butter to melt.


Toss and top with the Parmesan cheese. (If desired, you can place under the broiler for a minute or two to melt the cheese.


Nutrition
Calories: 101.48kcal | Carbohydrates: 7.21g | Protein: 4.29g | Fat: 7.07g | Saturated Fat: 4.34g | Cholesterol: 17.88mg | Sodium: 666.6mg | Potassium: 325.41mg | Fiber: 2.91g | Sugar: 1.71g | Vitamin A: 777.49IU | Vitamin C: 67.22mg | Calcium: 85.11mg | Iron: 1.17mg




I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Amy, both of those recipes sound delicious, and I had to look up xanthan gum. I purchased an Instapot when they first came out but found it didn't have as many functions as the later models, and I rarely use it.

My magpie mind loves everything bright and shiny, and it's taken years to curb my impulses. I've gotten the same way about my microwave and my toaster oven to a lesser extent. They're all convenient, but I find food tastes better from the stovetop. I'm not even using my slow-cooker that often. I have a couple of appliances that I've never used. My freezer is full, but my appetite is less.

Amy

I would use cornstarch in stead the the gum.

Being so close to BC you have likely heard of these.....my downfall. oh my they are so good!! Just an inch square is enough.....but I bet you can't stop at that!

http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Looks great but I can't eat chocolate anymore.  :'(

Amy

Patricia, not to worry, I will eat your share of chocolate. :2funny:
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

November 06, 2020, 02:17:24 PM #163 Last Edit: November 08, 2020, 09:15:25 PM by Amy


Potato Soup from Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).
Ingredients
6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional
Directions
1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
2. Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

I have several broth recipes, and I wondered if anyone would like them? I have chicken, beef, vegetarian, and bone broth recipes that are similar, very easy, and better than those overpriced commercial versions.

Amy

Yes please!, all of them please.
My neighbour is vegan and I am sure she would like the vegetarian
one.  Thank you.
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy


Turkey & Stuffing Turnovers

INGREDIENTS

4 ounces cold leftover cooked turkey, chopped

4 ounces cold leftover stuffing, broken up

4 ounces cold leftover turkey gravy

4 ounces leftover cranberry sauce

1 17.2-ounce box (2 ready-to-bake) Pepperidge Farm Puff Pastry Sheets

1 egg

INSTRUCTIONS
Thaw both puff pastry sheets per box instructions for 40 minutes.

Preheat oven to 400 degrees.

While pastry sheets are thawing, in a small bowl, mix turkey, stuffing, gravy and cranberry sauce. Mix just to incorporate the ingredients

Once dough is thawed, take each sheet and cut into four squares, for a total of eight squares.

Divide filling between the eight squares keeping the filling in a triangle to one side.

One at a time, wet two sides around filling with a tiny dab of water with your finger. Lift the opposite unfilled corner and bring it to the filled corner to make a triangle over filling and pinch two corners together. Lift it up and cup it in your hand and gently pinch all sides closed. If the filling starts to squeeze out, push it back with a spoon or your finger.
 Repeat for all eight making sure they are tightly sealed and place on parchment lined sheet pan with tips slightly turned to each other making a "U" shape. (You will need two sheet pans to fit eight in the oven.)

Mix egg with a teaspoon of water and with a pastry brush; brush the tops of each turnover.

Place pans in the oven and bake until browned and puffed, somewhere between 15-25 minutes depending on your oven – rotating the pans halfway through the baking to ensure even cooking. (If you are cooking a smaller quantity and only have one sheet pan in the oven, reduce the cooking time.)
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

November 21, 2020, 05:54:49 PM #167 Last Edit: November 21, 2020, 06:52:35 PM by patricia19
Better late than never!

Homemade Chicken Broth

Ingredients
2-1/2 pounds bony chicken pieces (legs, wings, necks, or backbones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Directions
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.
Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables, and seasonings. Refrigerate for 8 hours or overnight. Skim fat from the surface. Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.



patricia19

November 21, 2020, 05:58:10 PM #168 Last Edit: November 21, 2020, 06:00:22 PM by patricia19
Homemade Beef Broth


Ingredients
4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried oregano
Coldwater

Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat.

Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven.

Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered.

Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface.

Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.



patricia19

Pressure Cooker Homemade Chicken Broth

Ingredients
2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
6 cups cold water

Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release.

Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.



patricia19

November 21, 2020, 06:29:40 PM #170 Last Edit: November 22, 2020, 06:24:42 PM by patricia19
Vegetable Broth, Homemade

2 T. Olive Oil
2 medium onions cut into wedges
2 celery ribs cut into one-inch pieces
1 whole garlic bulb, separated into cloves and peeled
3 medium leeks white and green parts only, cleaned, cut into one-inch pieces
3 medium carrots cut into one-inch pieces
8 cups of water
1/2 fresh mushrooms, quartered
1 cup packed fresh parsley sprigs
4 sprigs fresh thyme
1 tsp salt
1/2 tsp. whole peppercorns
1 bay leaf

Heat oil in a Dutch oven over medium heat.
Add onions, celery, and garlic. Cook and stir for five minutes or until the vegetables are tender. Add the leeks and carrots; cook and stir five minutes longer.

Add water, mushrooms, parsley, thyme, salt, peppercorns, and bay leaf; bring to a boil. Reduce heat, simmer, uncovered, one hour.

Remove from heat, strain thru a cheesecloth-lined colander; discard vegetables. If immediately using, skim fat. Or refrigerate eight hours or overnight; remove fat from the surface before using.

Cover and refrigerate for up to three days or freeze up to six months.

Avoid seasoning your broth with herbs and spices. The long simmer time extracts a lot of flavor from the herbs, which might overpower the finished broth. You'll add herbs and spices when you use the broth in a recipe.



patricia19

Homemade Bone Broth, for sipping or recipes

4 lbs meaty beef soup bones (beef shanks or short ribs)
2 medium onions quartered 3 chopped medium carrots, optional
1/2 cup warm water (110° to 115°)
3 bay leafs
3 garlic cloves
8-10 whole peppercorns
Coldwater

Place the bones in a large dutch oven; add enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones and drain.

In a large roasting pan, roast boiled bones, uncovered, at 450° for 30 minutes. Add the onions and, if desired, carrots. Roast until the bones and vegetables are dark brown, 30 to 45 minutes longer; drain fat.

Transfer the bones and vegetables to a large dutch oven. Add 1/2 cup warm water to the roasting pan; stir to loosen brown bits—transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat, simmer, covered with the lid slightly ajar, 8-24 hours skimming foam. If necessary, add water as needed to keep ingredients covered.

Remove beef bones; cool. Strain the broth thru a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim the fat. Or refrigerate the broth 8 hours or overnight; remove the fat from the surface before using. Freeze for up to six months.




Amy

Patricia, thank you!! I have copied all and will share with my friends.

I may even try the vegetable broth too!!
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

I really like the bone broth! Especially if you're not feeling well, and you can sip a hot drink that is thin, flavorful, and not thick like a milk product.

so_P_bubble

I like it too, but... it is too much work!  So I just boil some chicken carcasses with a branch of celery, a leek and an onion.

patricia19

Bubble, it seems like a lot of hard work, and it is, but soon it becomes routine, and you are doing other tasks as well, so it's not as noticeable or taxing. And it tastes so good, especially when you are ill or congested and you want a thinner liquid, but not a full meal. Tea and broth are from my childhood memories, not necessarily this particular recipe but bone broth.

Your recipe is one I would use in a crockpot recipe after removing the bones and adding a thickener.

so_P_bubble

that is MY restorative soup when I am ill or with a cold.

patricia19

November 24, 2020, 12:15:08 PM #177 Last Edit: Yesterday at 11:55:58 AM by patricia19
Hmmm, I guess I stuck my foot in that, didn't I? We're all the same yet with these little differences. I admit I'm not too fond of chicken when years of purchasing it and often using it in the same ways became greasy & predictable.

At any rate, what I saw at the grocery yesterday convinced me that while there was a large variety of broths, the price and list of ingredients convinced me that making my own was better. $4.59 for four cups! I do realize that freight arriving here from elsewhere is very high, but still?

Another item was 3 ounces of egg and other ingredients for a single-serve scramble in a waxed carton for five dollars. I would have thought that was a no-brainer, but people were putting them into their carts while I was there.

so_P_bubble

Ready to make scrambled eggs??? Lazy people over there, or lacking imagination!  But that is how some make money, isn't it?

patricia19

Bubble, I see it as singles that haven't been taught or kids on their own for the first time. It's similar to seeing single premade jello cups being sold. Everything is convenient and chemicals here. I have a list of chemicals from the allergist that I have to watch food labels for. And believe me, they are everywhere.

 An example is gums of different types that are added to food to preserve them. They are added for "the textural stabilization of foods such as candy, puddings, yogurts, dressings, and powdered drink mixes. They're put into bread such as microwavable cakes, to manipulate the sponginess and keep them soft longer" according to my handout.

Suddenly my grocery trips are going to be longer due to all the labels I'm reading now. My chemical avoidance handout is three pages! Everything is fake food!