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    Cold Taters
    Cold Taters
    Cold Taters
    Ebook127 pages2 hours

    Cold Taters

    By Sara Marie Hogg

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    About this ebook

    Cold Taters, by Sara Marie Hogg is a little cookbook that is written for people on limited incomes. It includes unusual one-dish casseroles, easy processes for making quick homemade noodles and spaetzle, ravioli, even an easy way to make tamales. It explains the ways some of our ancestors from The Great Depression era recycled leftovers. There are sections on delicious, hearty soups, casseroles, quick tricks, breads, pastries, and helpful hints. You will be introduced to such odd recipes as Potato Chip Soup, and Potato Chips Romanoff. There are old standards that have been whittled down for economy and ease without losing any of the flavor. There is a section on eggs. You may not like some of it, but there are probably at least three or four very worthwhile ideas you can get for your ninety-nine cents. We do not think you will regret the purchase. There are how-to photographs throughout--very easy to understand--and if you stick though to the end, there is a photograph of the creators of the book (kind of shocking). We hope you will enjoy Cold Taters.
    NEW RECIPE for YOU: Watermelon Salad. How would you like to have a delicious green salad made from scraps--often from the convenience of your freezer? It all starts mid summer. Go ahead, gorge on fresh watermelon. If buying, you will not want to waste any of it, as it can get expensive. After you have eaten your watermelon, save the rind. Cut it into manageable 2" × 5" strips. Pare off the hard dark green rind and discard or compost. Take the light green rind--maybe a little red remains-- and dice into tiny cubes. This is to make it choke-resistant, as it is hard and crunchy. You don't want large cubes. Use shears, if you wish. Put the cubes in a bowl and sprinkle 2 capfuls of cider vinegar on this and stir. Add a heaping teaspoon of fresh, finely minced onion. Add one packet sweetner or some sugar. Add a little cold water and stir. Chill and eat. Just as delicious as marinated cucumbers of old. Best made in small batches. Now here is the beautiful thing: you can use all of your watermelon. Simply put your tiny rind cubes in bags with a little water and freeze--the rindy part with the dark green trimmed off and discarded. You can keep this in the freezer pull out and thaw in small batches to make the watermelon salad. The freezer cubes will last 3-4 week's. (After that length of time they may get rubbery) You can still eat it, if you don't want to pass up all that good nutrition. Just process the thawed cubes with a couple of pulses--don't over-do. Drain excess water and add the other ingredients. It is as good as cucumber salad, without having to buy anything! It is even good when still partially frozen. For a variation, add some feta cheese crumbles and stir. Refreshing dish...
    FRESH FRUIT is expensive, with the possibility of spoilage. I love pears but can't afford very often. Not fond of raw apples, but they are inexpensive and store well. I have made myself get a bag when I go to the store. I peel them and slice them to use as surfaces for cheese and spreads. This can be a light meal. Any variety will work for this purpose--sweet or tart--save some money. I put the parings in a bag in the freezer. When I have enough parings in a bag, I cut them into smaller pieces and saute, covered, in a little margarine until soft...add a few drops of water, if you wish and cook off. This is a delicious side dish, as is, or add a dash of cinnamon/sugar while cooking. Sweetner will do. Re-supply your freezer bag with new parings as you have them. You will have a side dish when you need it.
    Try a slice of this CHEESE LOG on an Apple slice. Blend well:
    1 large block cream cheese, softened
    1 5 oz container bleu cheese crumbles
    1 block cheddar grated
    A couple of dashes each of hot sauce, Worcestershire sauce,
    Garlic powder
    When blended form into e logs and roll in crushed walnuts.. Refrigerate. Freeze extra.

    LanguageEnglish
    PublisherSara Marie Hogg
    Release dateAug 5, 2018
    ISBN9780463060643
    Cold Taters
    Author

    Sara Marie Hogg

    Sara Marie Hogg was born in 1949 in Cabool, Missouri to Laura Marie and Dr. Garrett Hogg Jr., M.D. She attended Stephen F. Austin State University and graduated with a BFA from Texas Christian University in 1972 with a major in painting. She also studied under the instruction of Chapman Kelly and Alberto Collie at Northwood Institute of Texas in the Arts Program. She has been published in Springfield! Magazine, Fate Magazine, Tulsa World and Taney County Times Newspapers. Poetry is her first love and she received an award in the First Annual Missouri Writers' Week Awards for Poetry and she received a Boswell Award for poetry from the English Department of her alma mater, TCU. Her poetry has been spotlighted in many anthologies including one by Enright House of Ireland. Her bound works include Catho Darlington--Lessons Learned in the Space Age (a novel), Blade Chatter (a short story collection written under a pseudonym) and Dark Shadings, Spattered Light, her first volume of poetry. She is also working on a children's book, Mumbledypeg, On Call, and a second volume of poetry, Multiple Exposures. Publishing Update: Blade Chatter received second place awards in short fiction and illustration, Global eBook Awards. Her volume of poetry, Multiple Exposures was the first place winner in poetry, 2012, Global eBook Awards. She has serialized three Detective Thriller novels at Venture Galleries: The Scavenger's Song, Dark Continent, Continental and Gris Gris. All three feature homicide detectives Angus Carlyle and Skeeter Sherwood. She writes a weekly Mystery Blog for Venture Galleries that uses fictional stories to explore unsolved mysteries and is bundling these stories into books the books Quite Curious and Curious, Indeed. The first has been published and the second is almost completed. The eerie work of short fiction, The Spark of Life will be the title story in a volume of short fiction. She also plans a work, It Rises From the Pee Dee, about a young man that gets involved in the Revolutionary War because of his skill as a scout and spy. At times he disguises himself as a Native American while he is working for regiments in the Carolinas. He survives the war, marries and has children.

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      Book preview

      Cold Taters - Sara Marie Hogg

      COLD TATERS

      Odd Victuals for Fixed Income Fare

      By

      Sara Marie Hogg

      A cookbook for one person on a limited income

      Copyright © 2018 Sara Marie Hogg

      All rights reserved.

      Distributed by Smashwords

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this ebook with another person, please purchase an additional copy for each person you share it with. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then you should return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      Ebook formatting by www.ebooklaunch.com

      CONTENTS

      INTRODUCTION

      IMPORTANT ANNOUNCEMENT

      NEXT TO NOTHIN’

      MELBA TOAST

      SOUPS

      CASSEROLES

      NOODLES—ALL KINDS

      CHICKEN CUTLETS, an old Stand-By

      FRIED FOODS the SARA WAY

      EGGS

      ABOUT BACON

      BEDS

      DEVILED SALMON

      CROQUETTES the SARA WAY

      CHICKEN TENDERS—buy them already-made to use in other dishes

      ODD VICTUALS (Vittles)—More of them…

      QUICK TRICKS—Including rolls and crusts

      STOCKING THE PANTRY

      Introduction

      Let’s see, Cold Taters—Odd Victuals for Fixed Income Fare. What can this book be about? I pondered several titles for this book, including Slim Pickin’s or Slop. Most of the recipes or ideas were born because of nothing much in the pantry. Some of you will think these recipes are slop. That’s quite all right, they are not for everybody. I imagine we have all eaten some strange combinations when there was nothing much in the pantry. Am I right?

      Cold Taters came to mind because the song by Little Jimmy Dickens (James Cecil Dickens) often gets stuck in my head. The song, Take An Old Cold Tater (And Wait) ran up the charts in 1949 when it appeared on his album, Raisin’ the Dickens. If you look at the lyrics to the song, company has come to dinner and the famished boy’s mother will not let him just dig in to the courses on the table before him. She instead, tells him to take a tater and wait. This being hungry and having to wait made a big impression on Little Jimmy who was born in 1920 and had to live through hard times when food was scarce for a lot of people.

      I was raised by parents who lived through The Great Depression and their parents were doing the raising, through that era. I learned some frugal habits from watching all of these people. I sometimes saw my maternal grandmother eating green bean sandwiches. She ate lots of them—she loved the things. She preferred the fresh green beans from my grandfather’s garden that she had seasoned and cooked all day in a pot. When she refrigerated them they got better and better. She drained the cold beans well, patted them dry and arranged them between two slices of bread—if she had some butter on the bread, well that was a plus (margarine will suffice). A warm green bean sandwich is as good as a cold one—I have seen her eat both. I admit I like a GB sandwich, myself and they cost almost nothing. The same grandmother was known to feed hobos sandwiches during the harsh days of The Great Depression—as they perched on her back steps—but I am pretty sure those sandwiches had some meat in them and not just green beans. Bless all of the caring women in America who helped to feed their neighbors during down times.

      This dear (to me) woman did not have a regular kitchen. I seems as if using the little room for a kitchen were an afterthought. There was a huge white wall-mount sink that had no surrounding cabinets, nor even an added fabric skirt. There were no cabinets at all, just a closet with a white beaded-board door. The refrigerator and chest freezer were relegated to the back porch. I never will forget how she stored leftovers in heavy crockery bowls and had these things that looked like shower caps that went on the top of them. You washed them and re-used. I saw some in a modern day gift catalog and had to order them, just for the memory, but they were clear and not patterned, like the old ones were—still handy, if you are tired of wrestling plastic wrap. No matter how it was, I do know the best meals, possibly on earth, came out of that little room with the wall mount sink. (Thank you, Manther!) We called her Manther but her name was Verna Marshall. She was an old maid school teacher that married my grandfather when his first wife, Sally, died of TB at a very young age. Verna raised his three children (with aplomb) and never had any of her own little offspring. I often wonder how they met. The elementary school was just a few doors down from the little bungalow with the wall mount sink. Perhaps Verna had taught his three children in the school—they did attend it—and he had met her that way. Like a lot of women of the day, she did not drive.

      A mirror, about 2 feet square, always hung over my grandmother’s wall-mount sink. We always thought it was black, until an uncle cleaned it up and we found a little sailboat on a sea of water and some lovely flowers. Near the sink was a graniteware dipper that my grandfather used to drink from. He always preferred dipper-drinking, for some strange reason. I guess it was a life-long habit. He would work in his garden, in his white tank top undershirt (of the day), then come in with perspiration rolling, and do some dipper drinking and forehead mopping.

      Cold Taters is dedicated to Manther, Verna Marshall. She is the only maternal grandmother I ever knew. Below is the mirror that hung over her wall-mount sink.

      (Fig. 1), Mirror

      I hope you will take this little compilation of ideas and recipes with a grain of salt, or, with a sense of humor, or take it very seriously. It might take you back to your days of living in a dormitory and trying to make three course meals in a popcorn popper (not so rare as it sounds). It might whisk you back to the early days of your first apartment, when you had just entered the adult work force and were trying to scrape together rent money—or it may take you back to early married life. Remember some cooking mistakes you made then, that turned out to be something quite good? You even made it, again, and maybe again. My husband once requested a repeat of one of my big mistakes—he had no idea (I don’t think).

      I am in possession of least forty bound cookbooks (and many more booklets). My favorites (in order) are all of the Helen Corbitt cookbooks, the original Betty Crocker Cookbook, and Joy of Cooking. Over the years I have clipped many Southern Living recipes and gotten many of the SL cookbooks produced by Oxmoor House. Also good are the original Fannie Farmer Cook book and the Better Homes and Garden cookbook. Community Junior League compilations are a favorite source—they have most of the going-around-fad dishes you may have tasted elsewhere but can’t find—now it is easy by way of the internet. I have specialty cookbooks on crepes (Mabel Hoffman), oriental, and German cooking, 3or 4 card files full of recipes, hand copied, and two large boxes of additional recipe clippings, many of them gourmet. You will not find my most hoity-toity recipes here, I give you fair warning. You will find economical recipes and ideas for dishes and snacks, with a low number of ingredients—many of the ingredients are already in your pantry. The goal is ease, convenience, saving money, and elderly-health (most of the time). I have attempted to reduce my own salt content in later years. Please remember that you still need some iodized salt, the iodine in it, for a healthy thyroid. Just as you need some fat for metabolism—hopefully it will be the good kind of fat, if possible.

      Here is an important announcement to read before continuing:

      Some of these recipes and ideas are so off-beat, I urge you to make a teeny-tiny mini version of the dish and sample it before you use a lot of ingredients on something you may not like. Please!? I am henceforth considering it your responsibility to do so.

      In order to save space and the cost of producing the book, I have not listed the ingredients for each recipe or idea, separately. The ingredients are included in the technique. Please note, also, that not many real measurements are used, they are instead general directions (1-2 potatoes, add enough milk to thin, put in a handful of this, a dash of that). Alas, if a recipe, grabs you, you will need to read through it and list the ingredients and assemble them. I know this is lame, as something important could be left out if you are trying to jot it down, but I will try to do better in future years, and when I win a lottery.

      Also, when I use milk as an ingredient it is almost always evaporated canned milk or evaporated filled canned milk. It is never condensed or sweetened condensed canned milk—never! (in this volume) If I ever use this latter ingredient, I will make a big production of clarifying it ahead of time. (Funny story: I put one of my recipes on social media and a guy that didn’t do much cooking started questioning me about the canned milk I used in the soup. I had told him it was evaporated but I don’t think he understood, and I have an idea he went off and tried to make the recipe—just grabbed whatever was in the pantry—and used the sweetened variety) Ugh! Blech! Eeek! There are several different kinds of canned milk. I have even seen canned goats’ milk in the canned milk section, and I am not using that in

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