Grandma's Cookbook

Matt's Grandma gave me her favorite cookbook.

She said she has had it forever and wanted me to have it.

The copyright on the book is 1959.

There are some great old recipes in it!

I can't wait to try some.

Opportunity Buy and New Favorite Kitchen Tool

One of our local Kroger is closing to open a new Kroger Marketplace! This last Sunday they were having a 50% off sale of all perishables. Fresh fruit and veggies ON SALE!! I loaded up on fresh fruits and veggies! Needless to say,  The dehydrator will be working overtime for a while!

I was also able to get some pantry items, frozen foods and canned goods at some great prices too. I didn't need all the items but what a great way to stock up on fresh and food storage items. Always be on the look out for great opportunities like that.

Now on to my new favorite Kitchen Tool. It  is a Apple Peeler, Corer, Slicer!

I thought it would be difficult to use but it was not! 

Just stick the apple on the prongs and turn the handle.

It peels the apple, cores the apple and slices the apple. Amazing! So easy!

I forgot to get a picture of the slices apple. But it looks like a apple Slinky when done!

Here are the slices ready to go into the Dehydrator!

How to make a Roux

Roux (pronounced /ˈruː/) is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight.

Here's How:



1.Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat.


2.Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.

3.Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.

4.Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.


5.Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.


Tips:
1.A dark roux will thicken less than light roux.


2.If black specks appear in the roux, it has burned and you'll have to start over.


3.If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.