Thursday, November 17, 2011

Thursday's Kitchen Cupboard 11/17

Thursday nights dinner was basically free.  Made beef hash from the leftover pot roast and potatoes from the root cellar.  Harvard beets were from a store bought can so $.70 with the sauce I made for them and had a sliced onion with Chive Blossom vinegar one onion $.30.  Not a bad meal for 2 for a $1.00

Friday was pizza night.  Dough was in the freezer from the last time I made it.  Sauce was made and canned from the garden.  Not sure of cost of pepperoni, olives and cheese as they were in the freezer or refrig purchased previously.  Green peppers came from the freezer (garden).

Company for Saturday.  Made a cloned version of a KFC dinner.  Chicken was in the freezer purchased some time ago on sale.  Made 8 pieces.  Mashed potatoes from garden potatoes, gravy from the chicken fat I had saved and canned chicken stock from  All but the Cluck and coleslaw from garden cabbage.  Also canned green beans from the pantry for those that don't eat coleslaw.

Excuse the plate but have a sewer problem and hadn't been able to use the kitchen since since Friday.

Had stale bread to use up so made Stove top Stuffing for later use.  Sunday morning and the house smells great the stuffing is in the oven drying so it can be packaged up.

I save stale bread and freeze it until I have enough to make this stuffing.  Since we don't eat a lot of bread we never seem to finish a loaf of homemade bread before it starts to get dry.  When I have enough in the freezer I make stuffing.

Cloned Stove top Stuffing
18 cups of bread cubes cut about 1/4"
6T dry parsley flakes
2 tsp crumbled sage,
1T poultry seasoning
1 tsp salt
1/2 tsp pepper
2 T dried celery (I dry my own leaves and chopped stalks)
1 T dried onion flakes

Place all of the above except bread cubes in blender or processor until a powder.
Mix seasoning with bread cubes and dry completely before packaging.

To use bring 1 1/2 cups of chicken stock and 1/2 stick of butter to boil, stir in 6 C of stuffing mix, turn off heat and let sit for 5 - 10 minutes.  Fluff and serve.

Couple of variations.  You can add granulated chicken boullion to the spice mix and us water when making.  Use enough to make 4 1/2 cups of broth.

Omit the dried onion and celery and when ready to make saute 1/2 cup of chopped fresh celery and 1/4 cup of chopped fresh onion before adding liquid and bringing to a boil.

Sunday felt like a nice slow cooked meal so make Beef Burgundy over egg noodles.  Had everything in the freezer or pantry but not really anything from the garden except the thyme that went in it.  Noodles and meat were purchased on sale so estimate the  entire cost to be around $4.00
Monday was another free meal.  Had leftover fried chicken, coleslaw green beans and made potato pancakes from leftover mash potatoes.
From here the week of cooking sort of went down hill.  I did manage to get some of the small potatoes from the garden sliced and into the dehydrator to be used in homemade hamburger helper and more stuffing mix made before I decided to come down with a cold.
Potatoes in the dehydrator
  Poor DB got a can of soup from the pantry for dinner and I went to bed for 36 hours.  Just today getting up and functioning again.  He wasn't home for dinner last night so I skated by.
Be sure to go to our host's blog
and see what it in other Cupboards this week.


  1. Sorry to hear about your cold and problems in your kitchen.

    This is a great recipe to have. I'm going to have to make some when we have enough left over bread.

  2. Great looking meal and recipe. I had never thought about putting my potatoes in the dehydrator.

  3. Robin thanks. I think things are looking up today. I had forgotten how much fun it was to wash dishes and have to throw the water out the door. Especially with all the cooking I do.

    I keep a bag of bread in the freezer until I have enough. Since I make most of our bread it is only good for a couple of days for sandwiches and we don't always eat it up.

    My mustard always seems to be bitter when I make it.

    Mrs. Pickles I usually can some of my small potatoes and dry some of them. Love my own hamburger helper rather than the bought, it is just as quick and really is made from things you might not use like little potatoes that seem to get soft quicker.

  4. Hope you feel better, the cloned KFC dinner looks delicious.

  5. Boy do you stay busy! The coleslaw looks delicious. I hope we get a few more heads of cabbage before things freeze here. I had never thought of drying potatoes. It's a great idea.

  6. Glad to hear you are on the mend. It sounds like you needed that 36 hours of rest time. Great job with menus and cooking - lots of wonderful food and for minimal cost.

  7. Glad you are better. Cole slaw, a favorite, yours look delicious. Great meals.

  8. Gee I guess I have been slipping in replying to comments.

    Thank Mac I am doing fine. Not time to be sick.
    Jody I use the dried potatoes to make hamburger helper not in the box

    Kitsap so far it is working out great on the cost of meals. Some I can't figure just have to guess as the stuff has been on the shelf or in the freezer before I stated keep track.

    Thanks Norma. I love coleslaw. In fact I love cabbage just about any way I can get it.

  9. well glad to see you are up and around again. I hate to be sick. I never thought about drying potatoes, I'll have to try that next year.

  10. Mary thank you. I have responsibilities so can't be down. Have to see to breakfast and dinner for my DB 365 as he is not able however, I am doing fine. Drying potatoes is a quick way taking care of those little potatoes when you dig them. I also can them. I will post on the hamburger helper recipes one of these days. They are good, quick and quite inexpensive to make.