Dollar A Day Meals

                                                                     MAIN MEAL RECIPE

 

Potlicker Pintos

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Dry beans are little powerhouses of nutrition.  Pintos are often the best  priced  of  dry  beans, which is why we are using them for our frugal thrifty meals; but you can choose/find best priced dry bean in your area and us that.   Note that we will be taking out some of the cooked pintos in this recipe to save for 2 other recipes.

 

3 c. dry pinto beans, sorted and rinsed

8 c. water (plus more if needed)

Bacon drippings + margarine or butter to equal 4 to 5 T.

1 T. garlic salt, or more to taste if needed 

1 tsp. onion powder, or more to taste, if needed

1/2 tsp. pepper

 

Cook beans/water in a crock pot according to method in the listed  miscellaneous recipes (see right column towards bottom).

Take out: 1 c. cooked beans, no liquids (for burritos); and 2 c. cooked beans,  no liquids (for three bean salad).  Chill overnight, then freeze until needed.

To remaining beans/liquids: add bacon drippings, margarine or butter,  garlic salt  to taste,  onion powder,  pepper.   More  water  IF  needed.  Simmer on low,  uncovered  for 30 to 45 minutes.  Mash a few cooked beans to allow it  'thicken'  a bit;  stirring  occasionally.   Makes 6 to 8 servings.

                                                           ©Janet Marie Huff / dollaradaymeals.com

 

 

Cornbread

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1 c. stoneground cornmeal

1 c. unbleached flour

3 T. dry milk powder

5 tsp. baking powder

1/2 tsp. sea salt

1 and 1/3 c. water

1 large egg 

5 T. oil

1 to 2 T. sugar 

 

Heat oven to 425˚. Grease a square pan. Mix cornmeal, flour, dry milk, baking powder, salt. In a small bowl:  mix water, eggs, oil, sugar; add to dry mixture, stir ONLY to moisten.  Pour into greased pan. Let sit 5 minutes, carefully place in preheated oven. Bake for 12 to 16 minutes (until top bounces back to touch, and is golden brown).  9 servings

                                                ©Janet Marie Huff / dollaradaymeals.com