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CTC Readers' Poll:
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"I like to keep winter
meals simple as to avoid weight gain and expense after the
holidays. I avoid casseroles and heavy meals as they are
pretty fattening. No matter how hard we try I think most
people put on a little holiday weight. Some of my meal
planning includes steamed vegetables with melted
cheese...chicken or pork chops with a green vegetable/rice.
I try to cook meatless a few
nights a week and sometimes eat breakfast foods for dinner. I
do have an easy fruit salad/dessert I prepare once in awhile
for home or potlucks. It consists of fruit cocktail (drained),
chopped walnuts and a little Cool Whip to bind. For the
dessert version, I add mini-marshmallows and a little coconut.
It can be made in any quantity you need. Since fresh fruit is
expensive and limited this is an alternative." ~ Janice
"Here is South Central Texas,
it isn't often we have really really cold days, however we are
currently in the middle of an Arctic Front. My favorite cold
weather meal is Chicken and Dumplings. I buy a package of chicken
breasts and boil them until done draining all but about 2 cups of
the water. I shred the chicken and return it to the pan and add 2
cans chicken broth, sliced carrots and a can of biscuits cut into
quarters. I boil all together until it starts to thicken. I add
some salt and pepper, maybe some thyme and voila. The biscuits
make warm gooey dumplings, not too doughy. The result is a nice
warm comfort meal." ~ Kelly, San Antonio, Texas
"Personally,
there’s nothing I like more on a frigid day than a good hearty
soup. Most of the ingredients in this one are very affordable.
This makes a lot, so it’s easy to divide it into smaller
portions and freeze them for days when you just don’t feel like
cooking. For added fun, I sometimes pick up cheap rolls at the
bread outlet to use as individual soup bowls. The kids love it. In a large
stock pot, melt butter over medium heat. Sauté onion and celery
until softened but not brown. Add potatoes, Chicken broth, salt
and pepper, basil and carrots. Bring to boil, reduce heat and
simmer for 30 minutes until potatoes are just tender. Brown sliced
sausage pieces in a fry pan, add to chowder. Add cream of mushroom
soup and corn. Simmer until potatoes and carrots are done to your
desired level of mushiness. Add grated cheese and milk powder. If
the chowder is too thin, you can remove some of it and put through
the blender to thicken, if it is too thick, add water. Adjust
seasonings if desired. If you have a big enough crock pot, you can
also combine all the ingredients and let it cook in there all day
or overnight.
"In
the winter when it's cold and the snow is falling and the wind is
whistling, I can't get enough of soup, stew and
casseroles---anything that spells c-o-m-f-o-r-t and says, 'I care.'
One of our favorite soup recipes is called 'Cheeseburger Soup,'
For stew we love 'Baked Beef Stew,' and cheesey-types of casseroles
(or actually anything main dish-y cooked in the oven) makes it for
my family. Cold weather is when I want to hunker down
with a bowl of stew and a thick slice of home-made French bread with
a big gob of butter! Mmmm...." ~ Deb
in Wisconsin, where it is snowing in beautiful fat flurries right
this minute!
Frugal Corned Beef and Potato Soup 1 can of corned beef (found close to corned beef hash) 1 Potato for each person 1 large onion Seasonings of your choice (I use Lawry’s Nature’s Seasoning) Chop ingredients and boil in water until soft. Mash with potato masher or handheld mixer until desired consistency. Serve with cornbread. Delicious! ~ Kathy
Editor's Note: Thanks to all these readers who took time to write! |
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