TERMS
Source of Recipe
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List of Ingredients
WHIPPED CREAM DOLLOPS
You must, kind of know ,how you are going to use the
whipped cream...I use mine,mostly, in sweet things...like
cocoa and desserts
Buy the best deal you can get on whipping cream.
Whip the cream and add sweetner and vanilla extract..you
can flash freeze this in dollops . I also fast freeze a few
one fourth of a cup sizes to use in receipes.
Take one fourth of the whipped sweeten cream and
in addition to the vanilla we have already added, add
almond extract, nother fourth add cocoa and almond in
addition to vanilla,
Sometimes I added pumpkin pie spice...it is great in hot
apple cider.
Usually I add pumpkin pie spice and cocoa...for mexican
hot chocolate. Or just cinnamon.
Here are some suggestions that I use they are tnt:
I am not stating amounts to use as..it really varies
from makers of extracts and spices:
Generally a teaspon extract to2 cups unwhipped
cream to which you have added sweetner, I am currently
using fructose because I am diabetic.
After whipping the fructose into the cream, you
will find it takes the fructose, a few minutes to
dissolve and the grainy texture go away...it does
so wonderfully,
You can use sugar or whatever, you like to use for
your cream prior to whipping.
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whip cream and sweetner and vanilla:
+ almond extract
+ almond extract +cocoa powder
+pumpkin pie spice
+ pumpkin pie spice and cocoa powder
+pumpkin pie spice and rum extract
+ pumpkin pie spice and brandy extract
+ pumpkin pie spice and nutmeg
+ cocoa powder
+ cocoa powder and mint extract
[a drop of foodcoloring red or green looks
great and any kool aid [blue and lime are
fantastic as are strawberry,orange and cherry]
....and you can add grated chocolate
and/or
crushed hard
candies.
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unsweetened whipping cream..Use these in
place of flavored butters...
whip the cream first, add spices and
flavorings, I prefer these to butters as they
melt much quicker...remember butter is cream,
whipped and whipped and whipped.
Add any of the following for pancake and
waffles,a bit of
sweetner,maple flavoring,or syrup,
.Add maple and spices such as cinnamon ,or
pumpkin pie spice
============================
add garlic and onion powder,
from scampi to steak butters[lemon ,garlic and
onion are great on
steak-add a dash of parsley for color].
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"ENCORE" MEALS AND DISHES
The term "encore" is our for leftovers.
People will not turn their noses up at encores as some
would calling them leftovers.hahaha
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CHICKEN PREP
Then term"chicken prep"is done monthly at most. I do
mine every 3 to 6 months.
You will be feeding 4 people more than 4 meals from
2 chickens.
This is how.
First take 2 semi frozen whole chickens.
Debone the breast and cut each breast into 2 cutlets.
Flash freeze these individually on a tray and then bag 2
together.[ These 2 make two meals. ]
Take the remaining, cut up and put in a large roasting
pan in a 350 F degree oven.
Bake until slightly brown , then cover meat,bones and
skin, with water and add a chopped onion. nothing else not
even salt.
Cover and let bake to a boil , then reduce down to
325 F degrees. Simmer until meat is
cooked ,but not over cooked.
Next strain into a colander so broth drains
into large bowl.
Return broth to pan.
Let chicken cool a little, until you can handle it.
Remove meat from bones.
Divide into 2 packets.Each packet makes a a meal of
cooked boneless meat.
Return skin and bones to broth.
Put back in oven and simmer ,covered, for 3-4
hours...until broth is a light golden brown...not pale
yellow.
Plese remember -Do not add anything except
the onion to this mixture.
When broth is light golden brown strain and put into
fridge or freezer.
[Pick off all pieces and bits of meat and freeze.]
Remove when fat is harden on the top, and take off
layer of fat.
Render the fat with fresh chopped onion.
Render means frying a fat with onion.
This is called "rendered chicken fat "and costs a
small fortune to buy. I freeze mine for matzo ball
soup and such.
Next, measure your broth and if need to, reconstitute to
make 2 gallons.
Next freeze in sizes you will need.
I freeze in half gallon and
quarts for soups and ; pints for sauces and gravy.
I never do just one chicken....I do at least 3 months at
a time ; which means doing cooking sessions of prepping 6
chickens.
I cut breasts into cutlets, nuggets, and strips.
Two breast halves make one meal.
A portion of meat is 3-4 ounces.
>From the breasts we have such dishes as :
chicken mozzarella, chicken parmesan, fried
breaded chicken cutlets with country gravy, chicken
cordon bleu, chicken with p-nut sauce sandwhiches.
>From the nuggets, sweet and sour chicken ,chicken
mc nuggets served with choice of dipping sauces.
strips we like mar far chicken, chop suey.
breaded chicken fingers.
The possiblities are
endless.
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With the cooked chicken packets ,we make pot pies,
tacos, burritos,chicken and dumplings,wonton,barbecued
chicken sandwhiches, white laszanga,hundreds of
dishes.
The pickings from the bone packets can go into
chicken salad,mixed with cooked cracked wheat to use in
tacos,what ever.
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The broth alone is worth more than the price of the
chicken.
Never use anything less than a 4 pound chicken...I
never us eles sthan 5 pounders.
*********************************
When chicken hindquarters ,for 29 cents or les s
are on sale I make a 10 pound package and get 5
cooked chicken packets for it and 2 1/2 gallons broth.
each 4 pounds of poultry
This gives me me 2 gallons of broth.
For $2.90 ,I get 5 meals and 2 gallons
broth that is quite a bargarin.
************************************
I love the white meat but cooking the dark this
way...even I like it.
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BASIC RECIPES
These are the basics recipies for items like white
sauce, geltain, pancakes,homemade soups etc.
they are posted and are in archives many times.
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IMPS
IMPS STANDS FOR" INDIVIDUAL MEAL SERVINGS"
THERE ARE 4 IN A MEAL THAT 4 PEOPLE ARE
EATIING.
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FOLDER
This is the method which you can use to organize your
recipes from this
group.
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CUBES
These are flavored frozen ice cubes we use in granitas
and as a treat.
The recipes for these are in basic recipes.
Generally 1 quart water, 1 1/3 cups instant powder milk,1 cup
sugar or equivlent sweetner, 1-2 teaspoons real vanilla extract.
Mix freeze in ice cube trays. Then use on shakes etc for fat free
ice milk.
Grantias and ice ones 1 quart water, flavoring [example: `
package KOOL-AID ] , 1 cup sugar or sweetner. Freeze in ice
cube trays. crush in ice crusher,shave with snow conemaker or
process in food processor.
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PRODUCT MAXIMUMIZATION
This means using everything you can and having a
very minimum amount of waste.
Example:
Pumpkin..cook and puree the pulp and freeze.If you
like pumpkin in soups in
stews freeze in chunks.You can candy the pumpkin
and also dehydrate it and
make fruit leather by adding spices for flavor.
At 7-9 cents a pound in the fall...you save lots and lots
of money.
Toast the seeds.
Pickle the rind. Pickle pumpkin rind is so very,very,
expensive..when you
can find it...you pay pennies per pound.
Mulch the skin and you have no waste.
I use the cheap jack -o -latern pumpkins..if needed
just drain off the extra
liquid and jell it if you like.
You can do pumpkin butter and so many specialty
items.
you can do this with most of your foods.
Do not forget you can donate some labels to schools to
raise money.
You can use cans to hold frozen foods in by lining
them with plastic
bags..filling. Tying frozen bag already in container.
use cans to make desk and kitchen holder containers.
some tuna cans can be used for cooking rings, just remove
top and bottom.
Always go around edge of can twice with a can
opener to make sure there are no sharp pieces to get cut
on.
I wrap slice and bake cookie dough in plastic wrap
and store them in juice cans.
You can use the metal ends of juice cans to amke
magnets and craft products.
Plant the seeds from you advacado and citrus for free
plants. you can try sproutung an dplanting most seeds.
Banana peels make great fertlizer for geraniums and
such.
You can use the inside or boxes to make crafts and
milk jugs and cartons you can freeze in.
When you do those things and other like this...you are
giving back to the world, God and saving a bundle of money.
You feel so very,very, good because you are part of
the solution not the problem.
Look in you garbage what could have you saved or
recyled?
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WATER ESSENCE
A FEW DROPS OF CITRUS OR OTHER JUICE ADDED TO 1
QUART-1 GALLON WATER
Recipe
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