Depression Era Cooking.

[Lurker]

we still make this in our family-
Scalloped Corn
1 can cream corn
1 egg
1/4 cup milk
enough crumbled saltin cracker to make a semi-thick mixture when stirred into the above.
Bake at 350 for about 30 min till nice and puffy

[Lurker]

Looks like a good site too:

http://countrytimerecipes.alphamaids...on_recipes.htm

[Lurker]

Heck - we're already doing some of these now. Keeping it basic means little to no change to adjust to when things go South.

http://jjackson786.hubpages.com/hub/...n-In-Frugality

[Lurker]

Printable menu's and lists:

http://www.homeeverafter.com/printab...ssion-recipes/

[Summerthyme]

SOUP!! Lots and lots of soup!! (And then biscuits, or bread sticks or homemade crackers to fill in the cracks)

Potato soup, made with whole milk, sauteed onions, chopped celery (this is a good place to use dehydrated celery and onions if you have them to use up) and salt and pepper is a great cold winter lunch or supper.

You can make a great cream of potato soup with leftover mashed potatoes, too.

Leftover mashed potato soup

For every 1 cup of mashed potatoes, you need 1 large onion, 1 tablespoon of butter, 1/2 cup each of chicken stock and light cream or rich milk (can use evaporated milk in a pinch, or reconstituted dry milk powder, made up just a little "stronger" than you would for drinking)

Slice the onion and saute them in the butter until limp, but not brown. Add the chicken stock, cover and simmer for 15 minutes- until the onions are very soft. Place the onion mixture in the blender with the mashed potatoes and the cream or milk. Blend until smooth, adding extra cream or milk as needed to get the desired consistency. (if you're doing a large amount, you'll have to do this in several batches)

Return to the pan and reheat- salt and pepper to taste.

If you have it, sprinkling each serving with shredded cheddar or mozzarella cheese can turn it into a "fancier" meal.

I rarely use a recipe to make soup any more. I start with a good stock (homemade from a leftover poultry carcass, beef soup bones or a bunch of vegetable trimmings. I do keep assorted soup stock bases on hand to help an insipid or weak stock, though). Then I toss in whatever sounds good, plus leftovers from the fridge. You have to use your head about timing- if you want to use dry beans in the soup, they have to be added first, and simmered in the stock until almost tender. Add fresh veggies about 30 minutes before serving, and cooked veggies or leftovers and pasta about 10 minutes before serving. Always taste and season to taste...

If you have a choice, ALWAYS brown the meat and bones you're using for a base- it gives a much richer flavor. And always remove most of the fat... a tiny bit left adds flavor- too much (more than a few rich golden "bubbles" of chicken fat on top, for example) just tastes greasy. Hubby only ate my homemade soup reluctantly when we first married, because his memories of his mom's soups weren't good- she always just tossed everything into the soup pot raw, boiled it to death, never skimmed any fat off, and never seasoned with anything except a bit of salt. The plants next to the kitchen door got watered with soup frequently, I'm told!

Summerthyme

[Buick Electra]

What great recipes and links. Thanks everyone!

[packyderms_wife]

Some of you might appreciate the white trash cookin cook book series then. I have one of the books and have seen the others, all good stuff.

K-

[fairfield]

Are you sure that isn't onion soup w potatoes? Not big on soup. Only had them when I was sick. Same with jello. Clam chowder or lobster bisque are the two I will eat. Since we do not live near the coast, I suppose I should find a new favorite. Does chicken n dumplings count?

[Animal Lover]

Goatsrus, I made that "fry bread" a few days ago and instead of frying, I baked it with lots of onions, peppers and cheese sprinkled (and butter too) on the top. It made one big loaf on my cookie sheet so I cut it in half and froze one side. When I took it from the freezer, I sliced it in half - horizontally, and put sharp cheese in it and put it in a pan to pan fry without any oil until the cheese melted'. That was lunch and it was good.

Davy, I also have containers of pot roast gravy for those very lean times. Gravy bread is one of my all time favorites. A fancy restraunt would call it "Aujus" and charge $6.00 per slice. LOL

I don't know how to cook anything that isn't from scratch. But I sure do miss a BIG garden!!! Veggies are worth an arm and leg these days.

[Meemur]

Taste of Home Depression Era Recipes

http://community.tasteofhome.com/com...0/t/44025.aspx

(opps! That one is listed. Sorry!)

Here's a cookbook I have:


Depression Era Recipes [Hardcover]
Patricia R. Wagner (Author)

http://www.amazon.com/Depression-Era...n+era+cookbook