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1/2 cup dry buttermilk (can use regular powdered milk, but I'm not sure how that would affect taste/texture)
1 T. dried parsley flakes
1 tsp. instant minced onions
1 tsp. dill weed
1 tsp. garlic salt
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. salt 
1/4 tsp. pepper

Throw ingredients in a blender or food processor and mix until it's finely 'powdered'.    

(For 1 batch of Oyster Crackers, start with 3 tbls powdered buttermilk, and scale everything to about 0.38)

For Seasoned Crackers:
Dump 16 oz oyster crackers into a gallon ziplock bag, along with 1/4 cup vegetable oil. Close bag and toss to coat. Dump in dressing mix, to which you may add a little more pepper, garlic salt, or dill as desired. Seal and toss to coat. Spread on ungreased baking sheet and bake 23 minutes at 250 °F.

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Double the quick cheeseburger pie recipe. Skip the crust. Fry up as much bacon as will fit in your cast iron skillet and set aside. Saute the onions and garlic, then add the meat. Season with chili powder, cumin, pepper, and Lawry's Seasoned Salt. Swap cornstarch in for flour, using less than half as much. Add probably more than 2 c cheese, and add the now-crumbled bacon back in along with the pickles. Bake in a 9x13 casserole dish. Put the rest of the cheese on 15-20 minutes in, and then bake until melted and bubbly.
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Chicken Italiano for dinner tonight, using fresh grated Parmesan and Pecorino Romano, with dried herbs and BOGO reasonably ethical chicken breasts. I was going to serve with the sauces I have in the fridge, but I'd forgotten how darn tasty the coating is. I was pleased to see that Granny Ruth had marked it as "Excellent!" Good taste runs in the family.
I snagged a packet of pre-cooked wild rice out of the cupboard to be a side dish. Side dishes are classy, you know. It needed just a touch of salt over it.
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Pitkin County Pork Chops, Creme de Colorado pg. 222

This has comments from Granny Ruth: "Very good--Spicy!! Great--JHS"

You mix butter, onion, garlic, salt, mustard, cayenne pepper (I used chili powder), cider vinegar, doubleyou sauce, and brown sugar and smear the resulting mixture on pork chops. Broil for 5 minutes and pour over a mixture of ketchup, chili sauce (I had some TJ Chipotle Salsa on hand) and a little water. Bake for 1 hour or until done. I took it to about 156 °F with my thermometer; it's a little tricky using a thermometer on such thin pieces of meat, but it mostly worked.

This is, as promised, delicious. It's mostly sweet with a little kick from the vinegar and the spices. The pork chops are from QFC and are excellent meat, very tender. I have another package in the freezer and I may just do this again.

Tuna Noodle Casserole. What?
You serve it and then dump a bunch of spices into today's dish, thus adding variety to cheapness. Also known as a great way to try out all those mixes from Savory Spice Shop.

Giant Bread

Feb. 9th, 2009 09:14 am
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I made Anadama Bread last night and finally found a recipe big enough to fill my loaf pans. The pans and the recipe both date from the late 1800's, more or less.

Mmm, fresh handmade bread with a little bit of dark honey; no better breakfast in the world.


Jan. 12th, 2009 01:55 pm
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I made pancakes from our family recipe for the first time this weekend. They came out just as I remember them, light and fluffy and delicious. It's the egg whites. I could use a nice griddle to cook more than three at once, though.


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