Fwd: Why You Still Need an Iron and Ironing Board

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From: Billie Crossman <bcrossman57@gmail.com>
Date: Thu, May 16, 2024, 8:49 PM
Subject: Fwd: Why You Still Need an Iron and Ironing Board
To: <mountainrose57@aol.com>

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From: Food Storage Moms Newsletter <foodstoragemoms@mail.mailchimpapp.com>
Date: Fri, Mar 29, 2024, 8:05 AM
Subject: Why You Still Need an Iron and Ironing Board
To: <bcrossman57@gmail.com>

Enjoy the latest post from Food Storage Moms. View this email in your browser   Why You Still Need an Iron and Ironing Board Ah, the iron and the ironing board. Those trusty sidekicks of laundry day often get shoved into the back of the closet or under the bed, only to be dragged out begrudgingly when necessary. In the age of wrinkle-free fabrics and busy schedules, you might be tempted not to use an iron or an ironing... The post Why You Still Need an Iron and Ironing Board appeared first on Food Storage Moms.   Continue reading >   Recent Posts: How to Select the Perfect Bait for Fishing 20 Staple Pantry Items for Making Cheap Meals 15 Ways to Use a Cactus for Emergency Prepping What Flowers to Plant in March (Zones 1-10) Grocery Stores And The Empty Store Shelves Download the Free PDF "Like" on Facebook Follow on Pinterest Copyright © 2024 Food Storage Moms, All rights reserved. You are receiving this email because you signed up to receive notifications when a new post has been published on the Food Storage Moms blog. Our mailing address is: Food Storage Moms 11229 South Alisa Meadow Drive South Jordan, Utah 84095 Add us to your address book unsubscribe from this list    update subscription preferences

12 05 23 snowman morning greeting

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Left Over Mashed Potatoed 1868

From Mom's Recipes Box.

Left Over Mashed Potatoes, 1868

Add enough flour to make a dough thick enough that can be  rolled out, a shake of Salt and Pepper added to flour. Roll out on floured board, then cut in oblong pieces then roll each oblong piece into  kind of a  horn shape by putting a thumb on a corner and roll around.

Dry these as you would dry fruit.

 These can be added to soups or broths - cook covered about 7 minutes till they come to top.

Cinnamon Rolls.

Growing up, we had homemade sweets all the time. Cakes, cookies, brownies, crisps and cobblers. Mom grew up in Rural Missouri, and everyone worked hard every day. Her grandfather raised and trained mules. He used the mules every day.  Mules knew he had a treat for them and it may have been a cookie or a treat out of the garden.

From Mom's Recipes Box.


Cinnamon Rolls. 

2 1/2 cups Lukewarm Water. 
2 packs Yeast. 
1 box Yellow Cake Mix. 
6 1/4 flour, divided. 
3 Eggs. 
1/3 cup Oil.
1 teaspoon Salt. 
Soft Oleo (Butter)  
Sugar. 
Cinnamon and Raisins. 

Dissolve Yeast in lukewarm Water for 3 minutes.  Add Cake Mix, 1 cup Flour, eggs, Oil, and Salt.  Beat until bubbles appear.  Slowly add 5 1/2 cups flour.  Stir with Spoon, making a soft dough, knead on board 5 minutes. Let raise until double. Roll out to 1/4 inch thick. Spread with Oleo (butter)and add Sugar, cinnamon and Raisins. Roll up, cut 1 inch thick. Place on greased pan. Let raise. Bake in 350F oven 20 tp 30 minutes.  Ice while still hot with Powdered Sugar .

.Turkey Hash

From Mom's Recipes box.

As a single Mom of three kids, Mom couldn't afford to toss out left-overs. She came up with many ways to make over left-overs. I would help her as I grew up.

After we had finished our Thanksgiving dinner and we were clearing the table, we would make up plates, to wrap in plastic wrap, and then freezer paper. Then labeled and placed in the freezer, to become T.V. dinners. Mom and I would strip the meat off the bones making sure we didn't leave any small bones in the meat. Mom also saved the broth from the pan. Some, she poured over the stuffing that was left over. Some was frozen, to use in Turkey noodle soup, some to make gravy for those T.V. dinners.

Turkey Hash  

Serves 6

8-18-92

6 Tablespoons Butter. 

1 1/2 cups chopped Onion. 

1/3 cup chopped Pepper. 

1/4 cup Flour. 

1 Tablespoon Instant Chicken Bouillon. 

2 cups Milk. 

1 Tablespoon Worcestershire Sauce. 

4 cups diced cooked Turkey. 

Optional,  Parsley Basil,  Mushrooms. 

Melt butter in large iron skillet. Saute onion and pepper 10 minutes, remove from heat. Stir in flour and bouillon.   Gradually stir in milk and Worcesttershire Sauce. 

Return to heat,  bring to boil stirring constantly, boil 1 minute. Stir in Turkey,  and heat through.

(Add in any optional items with the Turkey.)

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Corn Pone

From Mom's Recipes box.

Corn Pone.

2 cups White Cornmeal. 

1 teaspoon Salt. 

1/4 teaspoon Baking Soda. 

4 Tablespoons Lard. 

3/4 cup Boiling Water. 

1/2 c Buttermilk. 

   Stir Cornmeal, salt, and baking soda together. Work in lard until well mixed.  Pour in boiling water and continue to work.  Gradually add enough Buttermilk to make a soft dough but keep it firm enough to be molded in to small oblong cakes.  Place in a Hot, well greased skillet and bake in a 350F oven for about 40 minutes.

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Corn Pone

From Mom's Recipes box.

From Mom's Recipes box.

Corn Pone.

2 cups White Cornmeal. 

1 teaspoon Salt. 

1/4 teaspoon Baking Soda. 

4 Tablespoons Lard. 

3/4 cup Boiling Water. 

1/2 c Buttermilk. 

   Stir Cornmeal, salt, and baking soda together. Work in lard until well mixed.  Pour in boiling water and continue to work.  Gradually add enough Buttermilk to make a soft dough but keep it firm enough to be molded in to small oblong cakes.  Place in a Hot, well greased skillet and bake in a 350F oven for about 40 minutes.

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