START A PETITION 25,136,189 members: the world's largest community for good
START A PETITION
x
 
 
Frugal Cooking For A Bad Economy November 16, 2011 4:53 AM

I'd like to challenge group members if I may. Recently it was discovered by my local Communities Recycle Club that millions of canned goods end up in the landfills because people don't know how to eat or cook the particular foods. Not only is this a waste and strain on the landfills but not very frugal of people in this bad economy. My challenge is for members here to come up with recipes featuring canned goods that are distributed to those in need that are notorious for going unused and pushed to the back of the cupboard, like mandarin oranges, applesauce, yams, carrots, spinach, creamed corn, etc. How about a mandarin coconut pie for instance? My Gramma used to make a mean applesauce cake when I was a kid, etc, etc.... Please share what you know or can create here to utilize any less than popular canned foods ok? Thanks a bunch.....and I look forward to reading your recipes.....

 [ send green star]
 
 November 16, 2011 5:56 AM

You're not gonna believe this D but there's 6 cans applesauce and 8 cans of those dang mixed vegetables in my cupboard.

I need recipes for both those!

Also a few cans of grapefruit but got my doubts there's anything you can do with those.



This post was modified from its original form on 16 Nov, 5:57  [ send green star]
 
Canned pears and applesauce December 26, 2011 4:39 AM

Both of these collect dust in cupboards so here is a yummy recipe that can utilize both or use all pears, your choice.

World's Best Pear Bread Recipe
This is Incredible Bread!

This pear bread recipe is quick, easy and absolutely delicious. Because it can also use apple sauce, it has half the calories of standard quick breads -- this is a recipe you'll keep and use for years.

The Ingredients

1/2 cup oil

1/2 cup apple sauce (or pear sauce -- all you have to do is mash some pears in their juice to make a half cup)

3 eggs

2 cups sugar

2 tsp. vanilla extract

3 cups flour

lemon zest from one medium lemon

1 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

1 1/2 tsp. salt

1 1/2 cups of chopped pears (if fresh, then peel the pears)

1 cup chopped pecans (or you can use walnuts if you prefer -- I use whatever I have on hand)

How To Make The Bread

Preheat your oven to 325 degrees.

In one bowl, beat your wet ingredients: the oil, apple (or pear) sauce, eggs, sugar and vanilla extract.

In another bowl, mix together the flour, lemon zest, baking powder, baking soda, spices and salt.

Gently fold the dry ingredients into the wet ingredients.

Add your chopped pears and chopped nuts. Mix carefully but thoroughly.

Spray TWO 8" X 4" loaf pans with cooking oil spray, then divide the batter between the two pans.

Sprinkle the tops with sugar. Don't be shy! I use about 2 or 3 tbsp. for the tops of each loaf.

Place the pans into the preheated oven, and bake for an hour or so. I usually start checking mine at the one hour mark by inserting a toothpick near the center. If the toothpick comes out clean I know my loaves are done. Sometimes the loaves will take upwards of 70 minutes.

Let them cool for about 10 minutes on the counter, then carefully remove them from the pans and let them come to room temperature.

How To Make The Bread

Preheat your oven to 325 degrees.

In one bowl, beat your wet ingredients: the oil, apple (or pear) sauce, eggs, sugar and vanilla extract.

In another bowl, mix together the flour, lemon zest, baking powder, baking soda, spices and salt.

Gently fold the dry ingredients into the wet ingredients.

Add your chopped pears and chopped nuts. Mix carefully but thoroughly.

Spray TWO 8" X 4" loaf pans with cooking oil spray, then divide the batter between the two pans.

Sprinkle the tops with sugar. Don't be shy! I use about 2 or 3 tbsp. for the tops of each loaf.

Place the pans into the preheated oven, and bake for an hour or so. I usually start checking mine at the one hour mark by inserting a toothpick near the center. If the toothpick comes out clean I know my loaves are done. Sometimes the loaves will take upwards of 70 minutes.

Let them cool for about 10 minutes on the counter, then carefully remove them from the pans and let them come to room temperature.

Final Steps

I always wrap one loaf in several pieces of plastic wrap, then in a covering of foil, and put into the freezer. (Make sure the loaf is fully at room temperature before you put it into the freezer.) It's great to have when guests are coming over, or for breakfast for guests, or anytime you'd like something special but aren't in the mood to bake.

I slice the other loaf and eat it with butter, or toast a slice to eat with my coffee in the morning.

I also love to wrap slices in plastic wrap and put them in lunches -- they're so delicious after a sandwich, and this pear bread keeps really well.

Enjoy!


 [ send green star]
 
Wild, Here's a canned veggie casserole for ya December 26, 2011 5:11 AM

You could add some leftover chopped meat or mushrooms to this too, use your imagination!

MIXED VEGETABLE CASSEROLE 

2 cans mixed Veggies, drained
3/4 c. mayonnaise (or sour cream)
1/2 c. chopped onions
8 oz. grated sharp cheese

Mix above ingredients. Put in casserole dish and bake at 350 degrees until heated thoroughly.

TOPPING:

Crush Ritztype crackers and mix with melted butter. Pour this over your heated vegetables. Return to oven and brown.
 [ send green star]
 
Spanish Rice December 26, 2011 5:51 AM

1 15oz can of whole kernel corn
1/2 lb of ground beef
2/3 cup green pepper, diced
1 28oz can of crushed tomatoes
1 cup uncooked white rice
1 cup water
1/4 tsp. garlic powder
Salt and pepper to taste

Cook beef, onion and green pepper in large skillet until ground beef is brown.  Add remaining ingredients and bring to a boil.  Reduce heat and simmer stirring occasionally for 30 minutes or until rice is tender.

Saw this recipe on a can of Libby's corn and saved it.  I had about 1/2 lb of ground beef that I wasn't sure what I was going to with.  Also, I always keep crushed tomatoes on hand and usually have canned corn on the shelf, too.  I didn't have green pepper but did have jarred roasted red so in they went, diced and added at the end of cooking mixture.  It made plenty to feed the family of 5 and they all enjoyed it.  Some put graded cheese on it and I added crushed red pepper flakes for some heat.  The 1/2 lb of ground beef went a long way.

 [ send green star]
 
 December 26, 2011 6:16 AM

man, i havn't made spanish rice from scratch in years, gotta do it now cuz i've got the canned tomatoes, hee hee.

here is a recipe to use canned grapefruit, pears, pineapple, mandarin oranges or fruit cocktail, whatever you have.

-fruit jubilee-

1-drain 3 or 4 cans of your available canned fruits

2-pat them dry with paper towels

3-toss them lightly together in big bowl trying not to squeeze any juices out of them

4-toss 1/2 cup shredded coconut with fruit, again taking care not to squeeze out any juice

5-lightly dust top of fruit salad with 1/4 tsp ginger and 1/4 tsp grated vanilla bean

6-serve at room temputure as it is or chilled with vanilla yogurt as dressing 

 [ send green star]
 
 December 26, 2011 6:19 AM

forgot to mention you can grate fresh ginger instead of powdered if you wish, it's very healthy.

 [ send green star]
 
 December 26, 2011 7:03 AM

That sounds yummy Clem.  I love the taste of ginger. 

 [ send green star]
 
  New Topic              Back To Topics Read Code of Conduct

 

This group:
PEOPLES EXCHANGE
302 Members

View All Topics
New Topic

Track Topic
Mail Preferences