Homemade Tater Tots!

I turned some so-so potato salad into some really fun fried treats!

Ingredients:

1 1/2 cups potato salad (easy on the mayo) with chopped onions

1/2 to 3/4 cup all purpose flour

1 egg (beaten)

1 medium-sized peeled and shredded potato

1 tsp garlic salt

1/2 tsp cayenne pepper

1/2 cup canola oil

Puree potato salad. Mix with flour, egg, shredded potato and spices until thoroughly combined. Heat oil in a skillet until it shimmers. Drop tablespoonfuls of potato mixture into hot oil and cook until golden brown and crispy on both sides. Enjoy with homemade ketchup.

Meal Plan: April 3 -8

Sunday:
Cheeseburgers with potato cakes and coleslaw

Monday:
Crock Pot Chicken with sauteed potatoes and celeriac with broccoli and cranberry sauce

Tuesday:
Chutney chicken with corn and rice

Wednesday:
Shredded Zucchini "pasta" with chicken and tomato sauce

Thursday:
Chicken soup with rice

Friday:
Pasta with creamy pesto

Saturday:
Leftover Chicken Soup

Hummus

We are moving away from cheese and toward hummus. I love this recipe from Simply Recipes.

Meal Plan: March 27- April 2

Sunday:

Meat loaf and tomato gravy with roasted potatoes and beets

Monday:

Soup and fresh bread

Tuesday:

Leftover meatloaf, brocoli and rice

Wednesday:

Creamy pesto pasta

Thursday:

Breakfast for Dinner (pancakes, scrambled eggs, etc) with fruit

Friday:

Cheese sandwiches and tomato soup

Saturday:

Paul's Birthday Dinner

Cheese burgers, potato salad, coleslaw, chips and carrot cake

Next week:

Sunday:

Pizza

Food Storage Inventory

I just went through and took stock of what is left now that new greens are just beginning to appear at the Farmers Market. Not bad at all! However, if anyone has any inventive recipes for cranberries and barbecue sauce, please send them my way!

Basement Freezer

Beans:

1 Pint Black Beans

Broccoli:

1 Gallon Bag

Cranberries:

1.5 Gallon Bags

Corn:

1 Gallon

Meats:

1 Quart Pork Fat Back

1 Quart Suet

1 Soup Carcass

Pesto:

11 muffin cups

Stocks:

12 1/3 C portions of Adzuki Stock

Zucchini:

7 Pints of shredded

Pantry

Dried Fruit:

1 Pint Dried Blueberries

Jams:

1 Pints Apple Jely

1 Half-pint Strawberry Jam

6 Half-pints Blueberry Jam

3 Pints Peach Jam

1 Pint Peach Applesauce

3 Half Pints Apple Butter

2 Quarts Apple Sauce

6 Half Pints Orange Marmalade

Fruit:

5 Quarts Apple Pie Filling

Pickles:

1 Pint Corn Relish

Sauces:

4 Quarts 2 Pints Marinara Sauce

5 Pints Barbecue Sauce

2 Pints Sweet and Sour Sauce

5 Half-pints Chutney

1 Quart Peach Syrup

Tomatoes:

4 Quarts Tomato Juice

Cranberry Recipes

We have two gallons of cranberries in the freezer to get us through the spring. Hopefully these recipes will help make a dent:

Cranberry Rangoons

New England Cranberry Duff

Cranberry Thumbprints

Chicken with Cranberry Sauce

Jam Turnovers!

I simply MUST make this recipe from Inn Cuisine with some of my jams that are leftover from last summer (and Scott's amazing pie crust, of course!)

This blog is such a great find. I can't wait to dig into it later.