Hello to everyone who has contributed recipes or who has considered doing so! On Saturday the 19th I will be meeting with Franklin Food Pantry board member Steve Sherlock (and checking out the food pantry, woot!). I intend to print out a first copy of the cook book for him to share with the board. It'll have about half of the final content in it, and will still be in a first-draft stage, but hopefully it'll give them a good idea of where I'm going with this, and it will help them figure out how they would like to make it available on the Food Pantry's webpage. Perhaps it could be used in printed form as a fundraising tool, too.
Anyway, this next week would be a great time to get more recipes to me, if you have more to share. If you aren't sure that a particular recipe is entirely appropriate for this particular project, that's okay; I'll be testing and tweaking each recipe to make them suitable. Not all will make it into the final cookbook, but even the ones I filter out will be deeply appreciated. :)
Currently, these are the most conspicuous gaps in the cookbook:
beef (With an emphasis on dishes that use the least expensive cuts of beef, such as cube steak, or whatever cuts of meat go into pot roast. Ground meats are already pretty well covered.)
pork (Same as with beef.)
wheat flour, preferably whole (I would like a very simple bread recipe, for example. And maybe a cookie recipe.)
Got a recipe you would like to contribute? THANKS!
 Suzi responded with the following:
Cube Steak is versatile, yet not as cheap as one would think. Typically, it is sirloin that is run through a tenderizer.
Here are a couple things I do with it. . .
1. Cut into slices and cooked (Fry in butter) with onions and mushrooms. Used as sandwich meat. Sauce can be as simple as Worchestershire or you can make gravy with the drippings!
2. Coat with batter and fry to make chicken fried steak
Anything can be made into potroast.
Simple rules I follow:
Meat 3-5lbs(Chuck Roast, Top or Bottom Roast, etc)
Sear it so that the outsides are browned (this will trap in the juices)
Add in Carrots, Potatoes, Celery, etc.
Add in just enough broth to cover the meat 1/2 way.
Then, pop a lid on a put into the oven at 275 for 3-4.5 hours - the more sinewous the meat, the longer as low temperature.
This can also be accomplished in a slow cooker - on low - for 6 ot 8 hours.
Simple is best.
Cheap Pork -
I get boneless porkchops.
They are relatively inexpensive.
I pound thin - and lightly coat with flour.
Then, I fry/sear the outsides to just a light brown in a bit of butter.
Then, I pop them on a pan and stick them in the oven at 350 for about 30 minutes. .
Perfectly done - moist bites.
Typically, I serve with a few veggies and potato. =)