Geranium Farm Home     Who's Who on the Farm     The Almost Daily eMo     Subscriptions     Coming Events     Links
Hodgepodge     More or Less Church     Ways of the World     Father Matthew     A Few Good Writers     Bookstore
Light a Prayer Candle     Message Board     Donations     Gifts For Life     Pennies From Heaven     Live Chat

Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

Subscribe for HP via email

Search Hodgepodge...

Wednesday, March 14, 2007

Making Something Out of Nothing

Hi Debbie -
LOVE the Hodgepodge!!

Here's my something out of nothing staples!

1. old brown bananas! - make the best banana bread - of course.

2. left over spaghetti with the sauce already mixed in - 2 pads of butter in a pan, sautee 1 or 2 cloves minced garlic, toss in the cold spaghetti and add about 1/2 cup water. serve hot! Yum-a-lum!

3. old tub of horseradish cheddar cheese spread, 1/2 leftover salsa jar, place in Microwave safe bowl and heat slightly, stir well and serve with corn chips. Good!

4. freeze stale bread, make bread crumbs in Blender for Meatloaf - Rye is extra good for this too!

5. left over oatmeal, freeze, use for thickening soups or stews.

I guess that's all for now!
Barbara Hersey

and George Lindsay, Jr. says: Add to your list French Toast. In French, this dish is called pain retrouvé -- literally, "re-found bread." Need I say more.....

French Toast Recipe courtesy Alton Brown, 2003
Show: Good Eats
Episode: Toast Modern

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

If you've never watched "Good Eats", Alton Brown likes to try to find the ultimate recipe for a dish as well as investigating and explaining the science behind food/dishes. Always clever and fun to watch that Alton Brown!


Post a Comment

<< Home

Copyright © 2003-Present Geranium Farm - All rights reserved.
Reproduction of any materials on this web site for any purpose
other than personal use without written consent is prohibited.