1 cup milk with 1 Tablespoon white vinegar mixed in (this makes it like buttermilk)
1 Tablespoon shortening (melted)
1/2 teaspoon salt
1 teaspoon baking powder
2-2 1/4 cups flour
shortening or oil for skillet
Warm skillet with 1-2 Tablespoons of shortening or oil in the skillet. Mix first four ingredients;add flour gradually. Divide dough into 4 sections. Once your skillet is hot, form each of the sections of dough into flat pancake like sections. Brown the hoe cakes in the hot skillet until lightly browned on both sides and no longer doughy the middle. The thinner you make the hoe cakes, the faster they will cook. Keep that in mind if you are in a hurry. These are great along side a bowl of soup.
1 tablespoon oil
1 tablespoon butter
1/2-1 head cabbage
1 onion, thinly sliced
3-6 garlic cloves, minced
1/2 teaspoon salt
4 cups chicken broth
1 pound Idaho potatoes, peeled and cut into 1/2-inch thick slices
3 dried bay leaves
Heat the oil and butter in a large saucepan over medium heat.
Add the cabbage, onion, garlic, and ½ teaspoon salt. Cook until the cabbage is slightly softened, about 5 minutes.
Add the broth, potatoes, and bay leaves. Simmer, covered, until the potatoes and cabbage are tender, about 15 minutes. Discard the bay leaves.
Using a blender, puree the soup until smooth and serve.
We like this soup with Hoe Cake on the side.
1 lb ground beef
1 onion, chopped
1 t garlic powder or a few cloves minced
2- 15 oz can of black beans
1- 15oz canned tomato sauce
1-2 T chili powder
salt and pepper to taste
optional- 1/2 c grated cheese for topping
optional 2 c corn
mashed potatoes- I am guessing you know how to make those ;)
Brown beef with chopped onions and garlic. Drain beef once it is browned, discard grease. Add beans, tomato sauce, optional corn and seasonings to browned beef and onion. This can be frozen in smaller containers and used later if you do not want to eat all the leftovers over the week. Serve this on top of mashed potatoes along with a salad or broiled veggies.
You can make this vegetarian by omitting the beef and adding 2 extra cans of black beans.
Veggies- Zucchini, Broccoli, Carrots, Brussel Sprouts, Sweet potatoes, Peppers…whatever veggies you have
garlic or garlic salt
Cut in medium sized pieces and place on foil covered pan. Drizzle with oil and garlic salt or garlic powder and salt if you do not have garlic salt. Broil until veggies are tender. It varies per veggie. Do not leave the kitchen area. Set a timer for 5 minutes and then if it is not done after 5 minutes, set it again for three min and continue checking every three minutes until done. Pay close attention!
This is my children’s favorite way to eat broccoli.
This is a no-brainer and you probably make this regularly but just in case, have you made bubbles with your Bishop’s Storehouse Order? Hours of fun for the kiddos and for you!
1 cup dish soap
12 cups water
if you have it, add 1 tablespoon of glycerin (it adds staying power to the bubbles)
Mix it and make bubbles to your hearts content! The bubble solution gets better with age so do not throw it down the sink after a day of fun. Keep it. I store it in a five gallon bucket, a small trash can or my mopping bucket. You could also store it in recycled peanut butter or jam jars. That way when the kids spill it, it is less mess.
2 cans of tuna, drained
1 red or green pepper, diced
1 1/2 cup grated cheese
butter or oil
Mix tuna, pepper and cheese in a bowl. Heat butter or oil in a skillet. Spread tuna mixture on a tortilla and top with another tortilla. Brown the quesadilla on both sides until cheese is melted and both tortillas are browned. This is great with a salad.
2 cans of tuna, drained
8 sliced of bread
4 slices of cheese
2-3 tablespoons mayonnaise like salad dressing
Mix tuna and salad dressing in a bowl. Melt a bit of butter in a frying pan. Make a sandwich of tuna with a slice of cheese. Brown the sandwich for 2-3 minutes each side until it is browned to your liking. You will be amazed at how tasty this is. Even my non-tuna lovers ate this!
Makes 4 sandwiches