colliemommie: (art thou beguiled now?)
 Ladies and gentlemen -- I have discovered a ham recipe that is actually palatable!

I am pretty much anti-ham. Always have been. Once a year at Easter is good enough for me. However, thus does frugality make desperately venturesome bastards of us all.  Farm Fresh had Smithfield spiral cut, bone-in hams for 1.29/lb, instead of the normal 3.20. So I had to, especially since Bruce loves ham.

Did one dinner with the ham and the au gratin potatoes and the asparagus, and then I had to start experimenting. Made bean and potato soup with the ham bone...Bruce loved it, I had more asparagus. Did some cheesy ham bake thingy from an old Betty Crocker cookbook...thought I was going to die of sodium overdose.

But today we have success! I conconcted a casserole with boiled potatoes, fresh green beans, chopped ham, lots of black pepper, and white sauce. And it was yummy...I actually had seconds.

Don't Like Ham Casserole

Serves 6-8. Can freeze leftovers or divide amts. in half

8 red potatoes (4-6 gold or white would be about the same size)
2 cups chopped ham
3-4 cups fresh green beans (frozen would work too)
4 T. butter/amrgarine/spread (I used Smart Balance Light)
6 T. flour
3 cups milk
pepper to taste

Scrub and boil potatoes with skin on (vitamins you know). SHould be fully cooked but not mushy.

Meanwhile, make a white sauce. Melt the butter or spread (if you want, add diced onion to the butter for flavor), add flour. Let paste bubble slowly for 5 minutes, stirring often. Add milk, stir until smooth. Add pepper. Cook until thickened. Remove from heat, mix in ham.

Slice boiled potatoes into a casserole dish, mix with green beans. Pour sauce and ham over. Mix well. Add more pepper on top.

Bake at 350 for 30-45 minutes, until green beans are the consistency you like and everything is bubbly.

I am irrationally proud of myself for this one. I get such a thrill out of making cheap meals that are yummy, filling, and nutritionally complete. Super Hausfrau strikes again!
colliemommie: (Default)

Now, I never thought I'd feel compelled to share thoughts on soy flour (I never thought I'd have thoughts on soy flour), but there are some interesting things.

For one, you can use one heaping tablespoon of soy flour plus one tablespoon of water to replace one egg in baking. I ran out of eggs while making a double batch of pumpkin muffins the other day and had to try this. I couldn't even tell the difference. For anyone who is watching cholesterol this could be extremely useful. You don't even lose any protein in the swap!

I decided to do the math, and realized that this is also significantly cheaper as well. The cheapest I can get eggs in southeastern Virginia is 14.9 cents an egg. I can buy a 1.5 lb box of soy flour (containing 88T) for $3.14. That works out to 3.6 cents per tablespoon. I do about three batches of muffins a month, six batches of sandwich buns, and a weekly batch of cookies or brownies. All together that's 24 eggs for regular everyday baking.  $3.58 for eggs v. 86 cents for soy flour. It's not a ton of money, but there's other places I can use that $32.65 a year.

Secondly, one cup of soy flour, boiled for twenty minutes in six cups of water and then strained, makes a little over a quart of soy milk. Again, through the magic of word problems, that's 57 cents for a quart of soy milk. Call it 65 cents if you want to add vanilla and a little sweetner. Bruce drinks about a gallon per week, for a monthly total of $20 from the market, or 10.40 homemade, flavored and sweetened.

This lesson was brought to you by the letter 'S' and the number 5.

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December 2016

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