Thursday's Kitchen Cupboard 10/20/11

It is that time of the year unfortunately when many more things are coming out of the cupboard than are going in.  Did put up a couple of things this week.  Made clam chowder and vegetable beef soup.  At least the carrots and the potatoes came from the garden originally.

 Buckwheat Pancakes

 Since a recipe for pancakes make many more than enough for one breakfast the rest to into the freezer for future breakfast.  They are wrapped in wax paper and stacked in a bread bag so the stand up in the freezer and take up less space.  Good recycling also.

 

Spaghetti sauce made and canned earlier with tomatoes, basil and peppers from the garden with a cube of basil from the freezer to give it a fresh flavor when heated up.

Texas Garlic Cheese toast to accompany the spaghetti and meatballs made of fresh homemade French Bread and spread with a garlicky cheese spread.

--Black Angus Garlic Cheese Bread--
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve.

Vegetable beef soup

Clam Chowder

From the garden to the freezer to the table.  Gilumpkis and Spaetzle

Don't forget to visit our host of Thursday in the Cupboard

The Gardener of Eden

and see what others are doing with their harvest.