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New budget

Discussion in 'Financial Management & Budgeting' started by tortoise, Mar 2, 2014.

  1. Sep 21, 2016
    NH Homesteader

    NH Homesteader Almost Self-Reliant

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    I know this thread is super old... But I am so happy I found it! And @baymule you need to write a homesteader's cookbook. Such great ideas! I can't wait to try some of this stuff. I'll have 35 chickens and a pig, probably 2 in the freezer this winter. Oh and 4 or so turkeys and hopefully a deer or two. So my meat bill is covered (as in I've been paying to feed them all summer!) and I want to eat all winter for next to nothing!
     
    tortoise likes this.
  2. Sep 22, 2016
    baymule

    baymule Super Self-Sufficient

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    Well thank you @NH Homesteader I have been cooking for a lot of years, usually holding down a job, raising kids and the regular things working Moms do. I guess I learned how to really stretch a dollar, LOL. You are way out in front of me when I was your age. You will soon have a freezer stuffed with your own home raised meat! :thumbsup
     
  3. Sep 22, 2016
    NH Homesteader

    NH Homesteader Almost Self-Reliant

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    Yes! So excited!
     
  4. Feb 20, 2017
    tortoise

    tortoise Wild Hare

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    Did I mention every year I start with high hopes for a low budget! This year is no different. I'm proud of my results for the last fiscal month. Keeping going past January keeps getting more and more difficult!

    I found a new-to-me recipe to share.

    I end up with a lot of crusty chunks of homemade bread - more than I can use up as breadcrumb. I'm avoiding buying fresh veggies in winter, but I have plenty of dehydrated veggies that I have a hard time finding uses for.

    I found a "strata" casserole recipe. Simplified so you can apply it to whatever leftovers you tend to have.

    Cubed stale bread to fill a casserole dish 2/3 full.
    Leftover cooked meat
    Grated/diced fresh veggies, or rehydrated veggies
    ^^^mix and dump into untreated casserole dish

    I used 2 grated carrots, about 1 cup chopped dehydrated tomato slices, and a handful of dehydrated kale (before I ground it into powder). I used ground mutton for meat. S

    mix egg and milk (or broth?) and pour over. I used 6 eggs and 1-1/2 cup milk for 9x13 pan. Also 1/2 stick melted butter. Add seasonings to the liquid. I used 1/2 t onion powder, 1/2 t salt. I'll probably use bacon fat for part or all next time.

    cover, refrigerate "overnight"
    bake 350, about an hour

    My bread was very dry, so I poured extra milk over it during the "overnight" part of the recipe.

    The top half was fabulously crusty, the bottom was like a savory bread pudding. Kids and I liked it a lot, hubby says it's tolerable. I'll be making it about every other week to use up our bread heels! Yum! ❤
     
    Hinotori likes this.
  5. Feb 20, 2017
    frustratedearthmother

    frustratedearthmother Sustainability Master

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    Sounds good to me! I love to try new recipes. Thanks for posting it!
     
  6. Feb 20, 2017
    Mini Horses

    Mini Horses Almost Self-Reliant

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    I use stale bread to make bread pudding -- ESPECIALLY when I have a glut of eggs & goat milk in Spring. So this idea of veggies instead is good. I would "think" of it as a dressing with veggies & put the spices in along that line....maybe some cheese on top.
    For you, maybe a little less liquid would please DH more. Maybe throw some rice in, to help absorb liquids.

    I LOVE to use leftovers & not waste. Of course, my chickens do get some of them. But, helps with feed bills so that's ok. Generally they get what's left from my "makeovers" of leftovers. :p
     
    tortoise likes this.
  7. Feb 20, 2017
    lcertuche

    lcertuche Almost Self-Reliant

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    I like to use the formula for the universal casserole from the "Tightwad Gazette". It is very versatile and inexpensive since you can use whatever ingredients you have on hand.

    1 cup main ingredient
    1 cup second ingredient
    1-2 cups starchy ingredient
    1 1/2 cup binder
    1/4 cup goodie
    seasoning
    topping
    Main ingredient is something like meat or seafood.
    Second ingredient is a complimentary vegetable.
    Starch ingredient is of course pasta, rice, potatoes, even beans.
    Binder could be can soup, leftover gravy, cream cheese, sour cream.
    "Goodie" is expensive type things like pimento, nuts, olives, cheese
    Toppings can be crushed crackers, bread crumbs, cheese, crushed chips, etc.
     
    tortoise likes this.

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