Poor & Hungry

Tangy and savory.

As a side: Best as Coleslaw dressing to use up left over heads of cabbage. No cooking required. Just cut up cabbage into strips and cover in dressing. High Fiber, Low Sugar.

Entrée: Add some cooked chicken from a Rotisserie chicken. Adds protein.

(Cheapest way to buy chicken meat in the US is Walmart Rotisserie Chickens in the fridge section. If they are cooled down they are EBT eligible)

For crunch take one pack of uncooked ramen noodles and break them up into bite sized pieces. Sprinkle on top right before eating or they get soggy.

correction-

The cheapest chicken meat in my area is currently either

"reduced price about-to-hit-the-sale-by-date refrigerated cold deli chicken. it can come on the bone or not. 2 chicken thighs for 1.98 made 6/8 satisfying servings. *

Canned chicken in certain stores.

Canned meat taste and texture remind most US consumers of cheap canned Tuna. No Bueno. Not a favorite at the family table

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Might post my "Poor Woman's Utilitarian Chicken and Dumplings" recipe if I have enough charge left.

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Kaffree Roma is the 100% Caffeine Free Coffee Alternative You've Been Searching For!

But it tastes like instant coffee. If you do not like the taste of instant coffee try...

It does not taste like instant coffee. Also if you like 'New Orleans' style coffee they use coffee mixed with chicory.

It is a very smooth Coffee Alternative.

Pensacola, Florida is participating this Summer in my area/church. If you are in School or have school aged children look into these programs. A free lunch a day can really stretch the budget.

Also this church has a Food Pantry on Wednesdays. You don't have to be homeless or destitute to get groceries. Just show up and get a variety of shelf stable foods and sometimes fridge stable food.

Any food you don't want you can save up in your pantry and donate back to the food bank or distribute in your neighborhood.

The more we use these resources the more resources can become available. We can't know the need of the community without these Numbers.

Our Church also sponsors area schools that are in poorer areas. The teachers tell us anonymously what needs they see in their students: Coats, Socks, Menstrual Products, Backpacks, Hygiene products etc. And the church members buy the stuff and present it to the teachers to distribute. No student is embarrassed by their need.

$6 at my Wal*Mart.

6 patties. I eat them with nothing else. No sauce, no bun, no pickles and they are fantastic!!!! Air Fryer Friendly.

I like these better than any chicken fillet sandwich you can get in a restaurant. Better to me than even KFC

I love you. I think you learned how to make pot roast from someone on Opposite Day, or perhaps April 1st. The only thing you got right is 'low heat for 8 hours'.

Choose a fatty cut of tough meat. Look for lots of fat marbling on a Chuck roast or Shoulder roast. Tough meat has a ton of flavor, and the fat keeps the meat from drying out. The long cook time on low heat, plus acids will make 'tough' meat into a pull-apart, melt-in-your-mouth glory.

Make sure the meat is completely thawed, NOT frozen.

Plain water and nothing else except herbs/spices is.... not what I'd do. A lot of flavor can come into the broth when you add whole carrots (minus the carrot top!) and quartered onions in there. I'm a fan of adding some big chunks of pumpkin or butternut squash and chunks of turnip as well.

I think using red wine for part of the liquid base, and adding a hearty helping of worcestershire sauce will also help the flavor and making the meat 'melty.' The acid and alcohol will draw more, and different flavors from the meat and vegetables that water alone cannot do. Makes it richer.

-you'll need a red onion, any meat you have on hand, ground sweet paprika, garlic, salt, pepper (optional: chilli flakes, caraway seeds, tomato, ect. Pretty much anything you like, it's a forgiving dish)

-dice up the onion and fry it in oil (or lard! You can always use lard) until it starts turning clear

-add the meat (cubed) and stir until only the outside is cooked

-add about two tablespoons of paprika and stir in. I prefer to add a clove of grated garlic at this stage but my mother prefers to add it later when the meat is nearly cooked.

-pour water on it until the meat is covered

-add salt, pepper, and your optional stuff. You can add canned mushrooms towards the end if you feel like it, it is an existing variant.

-keep replacing the water until the meat is cooked, then you can either reduce it or leave it with more juice depending on what you're going for.

-you cam eat this with rice, pasta, mashed potatoes, ect. Different families will find different sides sacreligious. Or you can do something else ->

And now for the modifications:

-cut your pork (doesn't have to be pork if you can't have it! I can imagine chicken, tofu, ect. It's just how it is traditionally) into flat slices, cover them in flour and fry in oil until a crust forms, then take them out

-if possible, (if you hadn't burned it like i did) fry your diced onions in the same oil. You'll need to use more onions than usually. double the usual amount.

-make your pörkölt without adding any meat: paprika, water, your other spices, ect.

-let it cook until the onion is nearly gone, then add back in your pork

-when the pork is nearly done, add a can of mushrooms (drained)

BUNJY RECIPE BOOK- HUNGARIAN MUSHROOM SOUP

Ingredients:

4 tbsp butter

1 large white onion, diced

16 oz white mushrooms, sliced into half-slices or diced

3 tbsp flour (gluten-free okay)

1 1/2 tbsp paprika

3 cups veggie or chicken stock

3 tbsp soy sauce

1 cup 2% milk (yes, it has to be 2%)

1/2 cup sour cream (results not guaranteed for lite version)

1 1/2 tbsp lemon juice

1 tbsp chopped fresh dill, slightly less for dried dill

1/4 cup chopped parsley

salt and pepper