FEEDING A FAMILY FOR LESS

If you're the type who likes and can afford to have a generous portion of meat with every meal, this plan is not for you. But if you're like us and money is limited, but you still have mouths to feed, then you'll find a lot of good, down-to-earth, inexpensive recipes and tips right here. Use them as they are or add your own personal touch. Nothing here is carved in stone. It is all a result of my own personal efforts and my family's likes and dislikes.

Feeding a family can really be expensive in these inflationary times. Though we should qualify, we are not on public assistance. So, I have to be pretty creative to provide nourishing, hearty meals.

I'm no dietician, but I am aware of some basics and try to stay informed on nutritional information. Since we have a lot of meatless or low meat meals, I always try to combine vegetables and grains that will constitute a meat protein. E.g.: Pinto beans and rice. I cook in ironware to help provide extra iron that leaches into the food. I use my blender to puree vegetables my kids might not otherwise eat, and incorporate them into breads and meatloaves.

Nothing I cook is gourmet quality. Nothing is complicated or expensive. Most of it tends to be what we light-heartedly call "kid food". But, it is all tasty, filling, and for the most part very nutritious - and definitely affordable!

I get all my ingredients at my local grocery stores, taking advantage of sales and sometimes double- or triple-coupon days for further savings. I take my time and shop without kids. Sometimes I shop without my husband, but usually we shop together. I calculate unit prices on every item. Sometimes brand names with coupons are cheaper than store or generic brands, but not always. I shop once a week, with "milk runs" in between.

I keep a soup bucket (about ½ gallon) in my refrigerator freezer in which I place all leftovers that would be suitable for soup, and that aren't enough to make it through another meal. No breads or high fat foods go in there. When this bucket is full, it is poured into a big pot to make hearty soup. The only addition I might make is one or two diced potatoes or a can of tomatoes/tomato sauce. For added nutrition and fiber, I will run carrot, bell pepper, squash, or other vegetables through the blender and add it to the soup. Served with cornbread, biscuits, peanut butter and crackers, or peanut butter sandwiches, it makes a hearty and nutritious meal.

Rice or pastas make up a base for a lot of our meals. Rice is quite versatile and nutritious, and can be used for breakfast, as a side dish, or as the main course when seasoned and/or sauced and tossed together with bits of meat and vegetable.

Pinto beans are also nutritious and versatile. I use them for old-fashioned beans and cornbread, bean burgers, burritos, and in soups. Leftovers can be mashed or run through the food processor and used for the above meals, or mixed with chopped onion and mayonnaise/salad dressing for a sandwich spread.

Canned fish (salmon, mackerel, tuna) can be made into loaves, added to pasta salads, made into patties, or combined with macaroni and cheese for a casserole. I always leave the bones in and crush them finely to boost calcium. The tuna we buy is always water packed to reduce unneeded fat intake. I discard the skin of canned salmon - too much fat.

Ready-to-eat cereal is a rare treat for us. My gang can empty a box of cereal and a jug of milk practically in one sitting! Then, they seem to be hungry again after an hour or so. So, I like to keep home made granola, muffins, crock-pot oatmeal, breads, or other things like that on hand for a quick breakfast. We rarely eat a traditional breakfast of eggs, meat, and toast in the mornings unless we do it on a weekend. I also keep a sufficient supply of dried fruit on hand, most of which I have dehydrated myself. These are wonderful for trail mix, for adding to hot breakfast cereal, or baking into a quick bread or muffins.

I try to keep high sodium and high cholesterol foods to a minimum, while boosting vitamins and minerals, carbohydrates, and fiber in various ways.

Mangoes, for instance, are a super source of vitamin A (8060 I.U.), a significant source of fiber, calcium, potassium and vitamin C. They are higher in calories than some other fruits (135) but only a trace of fat, 0 cholesterol, and only 4 grams of sodium. They are delicious eaten fresh or pureed to make breads. One mango will actually feed two people and still be sufficiently nutritious for each person. If the price of mangoes in your area seems out of reach, remember they can be used in recipes to stretch your food dollar and only a few will feed your whole family when used this way. Very few other fruits or vegetables with anywhere near this nutrition can be stretched this way.

Mackerel, tuna, salmon, and sardines are excellent sources of calcium, protein, niacin, and vitamin A.

Rice and beans are low-calorie, low fat, and 0 cholesterol, if you don't add fat to them. They are good sources of fiber, potassium, and calcium. Beans are good sources of iron and protein. Compared to meat choices, beans and rice are better because of the low fat and low cholesterol factors. Spareribs are excellent for calcium, though. Most bony meats will supply some amounts of calcium when cooked.

Cured, processed, or organ meats are poor choices due to fats, sodium, and cholesterol amounts.

Chicken and turkey are also excellent sources of protein, calcium, potassium, and vitamin A. But here again, the cholesterol level is significant.

All plain vegetables (no butter or margarine added or cream sauces) are excellent for high nutrition. Use a variety according to color, remembering that each color carries with it its own special nutrition.

• Dark green for calcium, potassium, iron, vitamin C, and vitamin A. (Spinach, collard greens, turnip greens, etc.)
• Dark yellow for vitamin A, calcium, potassium, vitamin B2 (riboflavin). (Carrots, sweet potatoes, winter squash, etc.)

Even a meatless meal when accompanied by homemade bread on the side will fill those tummies around your table and sustain them until the next meal.

Portions in our house are generous with the exception of meats. However, when meat is used in soups, stews, or casseroles, the portions can then be large because the meat has been stretched.

I will give you a pantry list to use to help get you started.

As each unit is used, replace it. A unit will be one package, or several packages or cans of an item. You'll get the picture as you read through the list.

• Flour - 2 units (5# each)
• Sugar - 4 units (4# each)
• Salt - 2 units
• Pepper - 2 units
• Onions - 2 units (3# each)
• Potatoes - 1 unit (15#)
• Celery - 2 units
• Shortening or oil - 2 units
• Dry milk - 2 units (small boxes)
• Coffee - 2 units (39 oz. Each)
• Tea bags - 2 units (100 ct. pkgs.)
• Canned fruit - 2 units (unit=5 cans)
• Soft drink mix - 2 units (unit=10 pkgs.)
• Cinnamon - 2 units
• Nutmeg - 2 units
• Sage - 2 units
• Oregano - 2 units
• Canned vegetables -12 units
• Canned tomatoes - 2 units
• Canned beans - 2 units
• Peanut butter - 2 units
• Butter - 3 units
• In season fresh produce - 2 units (unit=2#)
• Baking powder - 1 unit
• Baking soda - 4 units

In all dishes, canned meats may be substituted for fresh meats if you find them to be more convenient or lower in cost.

Of course, iced tea, coffee, soft drink mix, or plain water may also be served with any of the above meal suggestions.

Mango Bread

3 C. self-rising flour (recipe given later)
2 eggs
1 C. sugar
2 tsp. Nutmeg
½ cup shortening, melted or oil
3 C. mango pulp, prepared as follows

Add 1-cup sugar to 3 cups mango that has been peeled and cut from the pit. Cook over medium heat until bubbly. Press through sieve or run through food processor.

Preheat oven to 350 F. Grease two loaf pans. Combine flour, sugar, and nutmeg. Mix. Add other ingredients. Pour into loaf pans. Sprint 2 tsp. Sugar over the top. Bake until toothpick inserted in center comes out clean - about 45 minutes. Serve hot with butter.

Oatmeal Bread

2 C. self-rising flour
1 C. oats (either old fashioned or quick cooking)
1 C. sugar
2 tsp. Baking soda
1 tsp. Cinnamon
2 eggs
½ C. melted shortening or oil
1 C. molasses
Milk

Preheat oven to 350 F. Grease loaf pan. Combine dry ingredients. Add rest of ingredients, adding enough milk to make a thick batter. Mix well. Pour into loaf pan. Bake until toothpick inserted in center comes out clean - about 30 minutes. Serve hot with butter.

Oatmeal Molasses Cookies

2 C. self-rising flour
1 C. quick or old-fashioned oats
1 tsp. Cinnamon
1 tsp. Baking powder

Combine dry ingredients and set aside.

2 eggs
1 C. molasses
1 stick butter or margarine

Cream together. Add dry ingredients. Dough will be very stiff. Roll into one-inch balls. Place 2 inches apart on greased cookie sheet. Press flat with bottom of glass dipped in sugar. Bake at 400 F. - 8 to 11 minutes or until edges just start to brown. Cool on cookie sheet one minute, then remove to rack or waxed paper to finish cooling. When thoroughly cool, store in covered container.
(These are good made into peanut butter sandwich cookies.)

Disappearing Chocolate Upside-Down Biscuits

4 C. self-rising flour
¼ C. sugar
1 C. mayonnaise or salad dressing
Water

Mix together all ingredients, adding enough water to make stiff dough. Roll out 1 inch thick. Cut into biscuits, using all the dough.
In 9X13 cake pan, melt one stick butter or margarine. Sprinkle ¾ C. sugar mixed with 2 tbsp. Cocoa over the melted butter. Place biscuits on it close together. Bake at 450 F. till biscuits are golden brown. Turn out on a tray. Scrape all the chocolate mix over the top. Serve hot.

Garlic Toast

Leftover hot dog or hamburger buns
1 stick butter or margarine, softened and mixed with 2 tsp. Garlic powder.
Split buns open. Spread garlic butter on them. Toast under broiler on a cookie sheet until toasted.

Cinnamon Bread

3 C. self-rising flour
½ C. sugar
2 eggs
2 tsp. Cinnamon
1 stick melted butter or margarine, or ½ cup melted shortening or oil
1 C. raisins
Milk
Mix together all ingredients, adding milk to make thick batter. Pour into greased 10-inch skillet.
Cut together ½ C. sugar, 1 tsp. Cinnamon, and ½ stick butter or margarine. Sprinkle over batter. Bake in 400 F. oven until brown and done in the middle. Serve hot.

Egg Bread

3 C. self-rising flour
3 eggs, slightly beaten
1 stick butter or margarine
¼ C. sugar
Milk

Mix flour and sugar together, Cut in butter. Add eggs and enough milk to make thick batter. Pour into greased loaf pan. Bake at 400 F. until brown and toothpick inserted in center comes out clean. (This recipe works well as muffins, too.)

Biscuits

2 C. self-rising flour
½ C. shortening
Milk

Cut flour and shortening together till it looks like coarse meal. Add milk, a little at a time, until stiff dough forms. Turn out on floured board or floured waxed paper. Add flour to the top. Knead 8 or 10 times. Pat out to ½ inch thick. Cut biscuits and place on ungreased cookie sheet. Bake at 425 F. until tops are golden brown. Makes about 15 biscuits. (For drop biscuits, add milk to make soft dough. Drop by heaping tablespoons onto greased cookie sheet. Proceed as usual.)

Dinner Biscuits

2 C. self-rising flour
2 tbsp. Sugar
1 ½ C. milk
1 stick butter or margarine

Mix flour and sugar. Add milk; mix well. Turn out on floured surface. Roll out to ½ inch thick rectangle. Cut into squares.
Melt butter in 9X13 cake pan. Place biscuits in the pan, turning once so they are coated with butter. Bake at 425 F. until golden.

Hoecake

2 C. self-rising flour
2 C. milk
1 egg
¼ C. sugar
½ C. melted shortening

Mix together. Pour into greased skillet. Bake at 425 F. till brown and middle springs back when touched. For cinnamon-raisin hoecake, increase sugar to ½ C. and add 2 tsp. Cinnamon and ¾ C. raisins.

Basic Dumplings - drop

2 C. self-rising flour
water
Mix flour with enough water to make thick batter. Drop by teaspoonfuls into boiling broth.

Pasta Dish

½ lb. Ground turkey or other ground meat
2 C. tomato sauce or canned tomatoes
1 tsp. Basil
1 tsp. Oregano
1 tbsp. Garlic powder
½ medium onion, chopped

In a Dutch oven, brown meat. Drain grease off and rinse under hot, running water. Cook onion in same pan until tender. Add browned meat and other ingredients. Simmer 20 minutes. Add 4 cups water and bring to a boil. Add 1 lb. Macaroni. Cook till tender. Serve with garlic toast.

Chicken and Dumplings

2 or 3 lb. Chicken backs and/or necks (or whatever chicken you have on hand)
3 ribs celery, cut up
½ medium onion, chopped
Salt and pepper to taste

Boil together in 3 quarts of water in a Dutch oven until chicken is tender - about 30 minutes. Remove chicken to a platter to cool. When cool, deboned it and put the meat back in the pot of broth. Add water to make pot about ¾ full.
Mix together 3 C. self-rising flour, 2 tsp. Sage, and enough water to make stiff dough.
Bring broth to a boil. Drop dough by teaspoonfuls into boiling broth - about 15 or 20 at a time. When floating and fluffy, remove to a bowl. When all the dumplings are cooked, put them back into the broth and cook 5 minutes longer. Serve with mashed potatoes or by themselves.
Dumplings can also be made with pork or turkey as above. Or, eliminate the sage and use any type of beef, ham, or bacon. Large amounts of meat are not needed. ¼ to ½ pound of boneless meat. 2 to 3 pounds of bony meat. 1 to 2 pounds of moderately bony meat.
Thanksgiving or Christmas turkey carcass is a good choice for this, too. Neck bones of pork or beef, oxtail, beef soup bones, ham bones or ham hocks, bacon ends and pieces if fried crispy first. Leftover meats can also be used.

Pinto Beans

Cook beans according to package directions, adding onion, garlic, salt, pepper, or other seasonings you like. I often substitute beef bouillon cubes for the meat. Serve with potatoes or other side dishes to make a good meal.

Bean Burgers

2 C. cooked beans, drained and mashed well. (If you have a food processor, it will do the work for you.)
1 egg
Salt and pepper
¼ C. any kind of flour

Mix well. Form into patties and fry in hot oil until browned on both sides. Serve on buns as you would any burger.

Frijoles

2 C. cooked beans, drained and mashed well
½ C. chopped onion
2 tbsp. Chili powder
2 cloves garlic, crushed, or 4 tsp. Garlic powder
2 tbsp. Melted shortening or oil, preferably olive oil

Heat fat in heavy skillet over medium heat. Add onion and garlic. Cook until tender. Mix beans, chili powder, salt, and pepper. Add to skillet. Cook until sizzling hot. Use in burritos, tacos, or as a side dish.

Sandwich Spread

Lightly mash 2 C. cooked drained beans. Add ¼ C. chopped onion and mayonnaise or salad dressing as desired. Spread on bread.

Cornbread Dressing

4 C. crumbled corn bread
2 C. chicken broth, hot
2 C. cubed cooked chicken
2 tbsp. Sage
2 eggs, slightly beaten
Salt and pepper to taste
3 ribs celery, diced
1 medium onion, diced
1 stick butter or margarine

Cook celery and onion in butter over medium heat until tender. Mix all ingredients together. Pour into a 9X13 inch cake pan. (If mix seems to dry, add more broth or hot water.) Bake in 400 F. oven till top is brown and crusty.
Eliminating chicken and adding any other meat and broth can change this basic recipe to suit your family's taste.

Fish Patties

1 tall can of fish - salmon, mackerel, or two cans of tuna - drained and skinned. (Reserve liquid)
½ cup flour
1 egg
Salt and pepper to taste. Lemon pepper is good in these, too.

Mash fish to break up bones until all is well mixed and crumbly. Add other ingredients. Mix well. Drop by heaping tablespoons into ½ inch of hot fat in heavy skillet. Flatten with spatula. Fry until browned on both sides.
Gravy: Add water to reserved liquid to make 3 cups. In same skillet you used for frying the fish, sprinkle 6 tbsp. Flour. Stir until well mixed with the fat. While stirring, add liquid. Cook until thick and bubbly. Serve over biscuits and fish patties.

Fish Loaf

1 tall can fish (2 cans tuna), skinned.
1 C. bread crumbs, oatmeal, or stuffing mix
½ C. chopped onion
1 egg
Salt and pepper to taste. Lemon pepper is very good with this.

Mix well, crushing bones. Put into a greased, small loaf pan. Bake at 350 F. until top is lightly browned - about 30 to 40 minutes.

Fish Salad

Drained, skinned, and de-boned canned fish is good in pasta or vegetable salads. Use oil and vinegar dressing as follows.
½ C. vinegar
¼ C. vegetable oil
2 tbsp. Sugar
1 tsp. Dried oregano
1 tsp. Salt
¼ tsp. Pepper
Mix well.
Toss into cooled, drained, cooked pasta or into a fresh lettuce salad.

Chicken and Rice

Cook chicken, 3 ribs celery, 2 tsp. Sage, ½ onion (chopped) and salt and pepper in 3 quarts of water. Remove chicken and de-bone. Put meat back into broth. Add 2 C. raw rice. Bring to a boil. Reduce heat; simmer 20 minutes. Remove from heat and set aside 5 minutes before serving.

Master Mix

9 cups sifted all-purpose flour
1/3 C. baking powder
1 tbsp. Salt
1 tsp. Cream of tartar
¼ C. sugar
2 C. shortening
1 C. dry milk

Sift dry ingredients together 3 times. Cut in shortening. Store in container with tight lid. This mix can be used to make biscuits, pancakes, and other things by simply adding water.

Squash Dressing

3 C. crumbled cornbread
2 or 3 tsp. Sage
1 can cream of chicken soup
3 C. cooked yellow summer squash, cut up
2 eggs, slightly beaten
1 stick butter or margarine, melted
Mix all together and put into a large loaf pan. Cook until brown in a 350 F. oven.

Chocolate Gravy

1 C. flour
1 C. sugar
1/3 C. cocoa
6 C. water, cold

Mix dry ingredients well. Add cold water all at once. Stir. (May appear lumpy, but that's ok.) Place over high heat. Cook and stir until thick and bubbly. Serve over hot, buttered biscuits.

Rice Pudding - Stove top method

3 C. cooked rice
3 eggs, beaten well
1 quart of milk
1 C. sugar
½ stick butter or margarine
2 tsp. Vanilla
2 tsp. Nutmeg
1 C. raisins (optional)

Mix rice, milk, eggs, and sugar well. Place over medium heat. Cut butter up and put into rice mixture. Cook till bubbly and thick. Remove from heat, Add vanilla, nutmeg and raisins. Stir well. Serve hot or chilled.

Peach Pie

Pour 2 large cans of slice peaches into a 9X13 inch cake pan. Sprinkle 1 C. sugar over. Dot with 1 stick butter or margarine, cut up. Fill one of the cans ¾ full with self-rising flour or Master Mix. Add ½ C. sugar. Stir. Add water to make batter like pancake batter. Pour over peaches, distributing evenly. Sprinkle with ½ C. sugar. Bake at 425 F. until crust is golden brown.

Hot Cocoa Mix

1 box (8 qt.) dry milk
2 lb. Powdered sugar
1 C. non-dairy coffee creamer
1 C. cocoa
3 tsp. Salt

Mix all ingredients well. Store in container with tight fitting lid. Use 3 heaping tbsp. per cup of hot water.

Self-rising Flour

4 C. all-purpose flour
2 tsp. Salt
2 tbsp. baking powder

Stir and sift together. Makes 1 pound.

• CARCASS BROTH - Any carcass (bones) from cooked chicken, turkey, roast, or ham may be covered with water and boiled for one hour. Remove bones. This will give you a good broth to use in many recipes. Skim fat and store meat and broth in the freezer until ready to us.
• POWDERED EGGS AND POWDERED MILK are fine for use in baking. Using them saves fresh eggs and milk for eating and drinking by your family.
• POPCORN is an inexpensive, tasty, and nutritious snack. Reduce the butter amount and use butter flavored spray, powdered cheese from macaroni and cheese dinners, or parmesan cheese on it.
• OLIVE OIL is good for a lot of things. It has no cholesterol and tastes better than vegetable oil. A little goes a long way in cooking. It can also be used for other things
  ~ A drop of warm, not hot, olive oil in a child's aching ear will soothe it.
  ~ For facials, use 1 egg white 1/8 tsp. Olive oil, and ½ tsp. Lemon juice for dry skin. Or 1 egg yolk, ¼ tsp. Olive oil, and ¼ tsp. Lemon juice for oily skin. Apply to face, avoiding eye area, and let dry. Wash off with cool water.
  ~ 1 tsp. Olive oil mixed into ½ C. warm water and 1 whole egg can be used as a conditioning treatment for your hair. Wet hair, work mixture through, wrap hair in plastic wrap, and let set for 15 minutes. Shampoo as usual.
  ~ Make garlic oil. Peel all the cloves of 2 bulbs of garlic. Place into a pint jar. Pour in olive oil to fill, and put on a tight lid. Allow to sit for 24 hours. Use oil in Italian, Mexican, or Cajun dishes. When oil in jar gets low, simply add more fresh oil.
  
• For country dwellers, poke salad, dandelion greens, elderberries, blackberries, huckleberries, muscadines, and wild (possum) grapes can be gathered and cooked. The greens can be gathered in quantity, cooked, and frozen or canned as any other greens. The fruits make excellent jellies and syrups, or can be put into cobblers.
  (Note: Please make certain you know exactly what you're picking when you gather wild foods!)
• SAVE THE LINERS in cereal boxes (plastic type liners or waxed paper) for rolling out biscuits, piecrusts, or cookies. Just trim off the top and bottom where they have been sealed and pull apart at the seam down the middle. Use foil type liners for wrapping leftovers.
• SAVE MARGARINE/BUTTER WRAPPERS to grease pans with when baking. There is always a little left on them so you won't need to add much to it, and nothing goes to waste this way.
• FRONTS AND BACKS OF CEREAL BOXES can be cut off to make good drawing surfaces for small children. Their markers won't soak through. Or paste magazine pictures to them and cut them up to make jigsaw puzzles for kids. I have used them for disposable cutting boards. They can also be cut to size and used to back photos or artwork in frames.
• MAKE "SUN" TEA instead of brewed tea. Uses no electricity and it's not as bitter, therefore, requiring less sugar or sweetener. By the way, "sun tea" does not require a sunny location. Just put 3 large family size tea bags, or 9 small ones, into a gallon of cold water. It will steep anywhere in your kitchen in about 45 minutes to an hour.
• SAVE THIS MORNING'S COFFEE GROUNDS. By adding half as much coffee to them for the next pot, you can make a good pot of coffee and save money at the same time.
• PAPER GROCERY SACKS should never be kept. Donate them to a local thrift store.
• A COUPLE OF BAY LEAVES in a canister of flour, cornmeal, or other grain product will discourage bugs.
• PLASTIC GROCERY SACKS make good liners for small waste baskets, tote bags, toy bags when sorting small items, overnight bags, wet/dirty diaper bags when traveling with baby, packing material for dishes and other glassware (crumpled), or rain hats. Cut into wide strips and tie up tomato plants and other climbers. Tie them loosely. Bread bags are also good for this and they don't need to be cut up. Excess plastic grocery sacks can also be donated to the thrift store. Corral what you keep in empty coffee cans.
• USE PLAIN CORNSTARCH when diapering your baby. It is safe and effective, contains no dangerous talc or perfumes, and costs less than baby powder.
• DOES BABY HAVE CRADLE CAP? Rub a little olive oil on the problem area. Wait awhile. Then bathe baby as usual. The oil will help soften the scaliness and remove it. And, it's safe to repeat as often as needed.
• DOES BABY HAVE DIARRHEA? Boil 1 C. rice in 4 C. water until rice is very soft. Strain rice out, keeping the water. Allow to cool; keep refrigerated. Put this in your baby's bottle and warm it as you would formula, then feed it to the baby. Usually one or two times of this is all that's needed to clear up baby's distress. Don't go past 24 hours of diarrhea, though, as your baby can dehydrate quickly. See your doctor if it persists.
• TWO BOXES OF MACARONI AND CHEESE, 1 C. cubed meat, 1-8 0z. can of tomato sauce, and 3 ½ C. of water will duplicate almost any meat helper dinner, and for a lot less money.
• LEFTOVER TOAST, stale bread, and leftover cornbread can all be crumbled and combined to make your favorite dressing recipe.
• CHEAP CANNED BISCUITS can be made into hot fresh doughnuts simply by poking a hole in the center, frying in ½ to 1 inch of hot oil, and sprinkling with cinnamon sugar or powdered sugar or chocolate sugar. (Chocolate sugar is ½ C. sugar and 2 tbsp. cocoa, mixed.)
• NO BROWN SUGAR? Use white sugar in the amount called for in the recipe, adding 2 tbsp. molasses per cup of white sugar.
• INEXPENSIVE RUBBER SPATULAS can save you money by enabling you to get every last bit of peanut butter, jelly, or mayonnaise out of the jar.
• SHOP REDUCED RACKS for vegetables, meats, and bakery items. Just look them over closely to be sure they're still ok to consume.
• ONE PACKAGE OF CHEESE SAUCE POWDER from a macaroni and cheese dinner added to 3 C. cooked rice, 2 tbsp. butter, and ½ C. milk makes a tasty side dish kids will love. You can also fix white or yellow hominy this way, and dress it up by adding a couple of tablespoons of chopped bell pepper.

I am giving this fine product a section all to itself. There's just so much you can do with this!

• Clean a variety of surfaces in your kitchen without fear of scratching them.
• ½ C. poured through kitchen drains every week helps clean them out and leave them smelling better.
• A cup of it in the fridge, and another in the freezer, helps to absorb odors.
• Sprinkle it on your carpets and cloth furniture, let it set for 10 minutes, then vacuum up to remove odors.
• Did baby wet the bed? Strip off the sheets, sprinkle baking soda on the wet spot, and allow it to dry a few hours. Sweep or vacuum it up to help deodorize the mattress.
• 1 C. added to the laundry boosts cleaning and makes clothes smell fresher.
• Use 1 C. baking soda and 1 C. mild detergent in the diaper pail, filled half way with water.
• Dip your wet toothbrush in baking soda and use for brushing your teeth. Freshens breath and cleans teeth safely.
• 1 C. baking soda in 4 inches of water in the bathtub helps sooth itching skin, insect bites, and rashes.
• Baking soda mixed with a little water to form a paste, and applied to a bee sting, will reduce the discomfort.
• You can buy baking soda almost anywhere. I buy soda at the local feed store in 50# bags! It's the same stuff and we use lots of it here.

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