Posted on 11/16/2012 10:22:07 AM PST by Kartographer
Anything that works for Spam can work for Vienna sausages.
Sometimes for breakfast, I'll split them and fry them to go with eggs and hash browns.
If I cooked them with rice, I'd use a salsa to add veg and flavor. I'd also pour the juice into the rice water for flavor.
/johnny
I couldn't find any that weren't hugely overpriced. So I knew the market would be coming down, and went ahead and liquidated 1/2 of the funds in my IRAs and parked them in Treasuries in the fall of 2007. Otherwise, we would be in a lot worse shape.
We had a lot of poverty years when we first got married, but during the Reagan years we did pretty well and put some money back, but we are still paying on our house, so that's a worry to me.
Some meals we used to make do with. We used to take 1 hot dog sliced in thin rounds, and add it to a pot of mac and cheese, or a can of beans with ketchup.
I used to bake all our bread because we couldn't afford to buy it, and used powdered milk, and milnot as it was cheaper than fresh milk. Sometimes we had ketchup or Mayo sandwiches. Red eye gravy -Fat, Flour, Water and spices.
Washed the laundry and diapers by hand to avoid spending money at the laundromat. As long as I have my family, bible, and faith, I am good with whatever happens. I am prepping now more for my kids and grand-kids, cause they don't understand the need. Really enjoy reading your posts.
Every once in a while I make “stone soup” (from the fairy tale of the same name). Basically when it’s time to clean out the fridge, almost all of it goes in the pot. Toss in some taters, beans & stock and voila.
I usually brown the Spam, drain the grease, throw the pineapple, onions, and bell pepper into the pan, get the whole thing hot, then pour the sweet and sour sauce over it, and serve w rice.
Could also add fresh sliced carrots to the mix if they are available.
Preparedness means preparing for mistakes I'm going to be making in the future, as best I can, and always having a gone-to-crap plan if worst comes to worst.
That and faith in God has served me well, even if times were hard.
Humility can be a good lesson, humor is required to deal with it. ;)
/johnny
/johnny
I think I’ll try some of that. I like the canned ham that they keep in the coolers. It makes a nice looking presentation studded with cloves and topped with cherry or honey mustard glaze.
I have the blue book of canning. I am thinking of trying some of the recipes for canning meats, chicken, and turkey just to see if it will taste really yummy.
If it works, I’ll buy larger amounts of meats on sale. That way I don’t have to worry about keeping the freezer going.
Saving it and sending it around.
Thank you again.
Our backup plan is 20 acres 10 miles north of town, with a creek, and totally paid for. We have some tents and camping equipment, it’s not a great plan, but we used to be pretty good at camping beyond modern conveniences.
Hopefully, neither of us will ever have to do that again. But it's good to have a plan.
/johnny
You are so right. Hope for the best. Plan for the worst.
Cool idea - I’ll have to remember that next hurricane (of which I hope there isn’t one).
Almost forgot - another variation
- ditalini, broccoli & peas - top with parmesan.
I hope others here don't know what that stuff is as I don't want to be the only one who doesn't know.
What are they and how do you use them with what kind of meat or whatever?
Another thing - I have a small Dak canned ham in the bottom drawer of my fridge and I don't remember where it came from or how long it has been there. I think maybe it was included in a gift pack to my husband but I don't know how long that was. What is your opinion of whether it is still good or not. To my knowledge, it has been in the fridge all this time. Because I can't document for sure it's past history, do I just junk it?
Other than that one, I don't have any Dak ham. I think stores put that on sale during the holidays, like maybe Walmart, and I'll stock up because I have long life stored beans to feed an army for a long time and ham needs to go in the beans for bean soup if there is a long term emergency.
It is the basic foundation flavoring for almost any dish. I use it for stocks, soups, sauces, roasts, braises, etc...
I'll try to rework that part for clarity.
The DAK ham should have a date on it.
If in doubt, throw it out.
Personally, I don't buy DAK hams. I'd rather have Spam, since it's close to the same thing, and Spam keeps forever.
/johnny
“mirepoix is 2:1:1 ratio of onion, celery, and carrot. Two parts onion, one part celery, one part carrot. It’s pronounced mir-pwa”
Oh, mirepoix is the combination of those foods - I didn’t get that at all.
What is SOFRITO AND MILNOT?
You think Spam has a longer shelf life than Dak ham?
I don't use DAK hams. Ever. Personal choice and opinion. Spam works for me.
/johnny
/johnny
Thanks for all the information. When I read something I don’t know about, I try to fix it. Now, I know about those things.
SPAM... Oh my.. :/.. :)
My dad was born in Oklahoma in 1930. They left there and went to Colorado when he was little and then on to Oregon. Working different jobs along the way. So it was not quite a Grapes of Wrath story but pretty close. His mother was a fantastic cook. She could cook simple ingredients and make a meal fit for a king. Every meal I ate at her house was memorable even today. She baked bread every day. It makes me hungry just thinking about it.
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