Category: On-The Cheap

Good Morning, Everyone.

I hope your day goes well! Mine already has started off well, as I sat on the back patio with my chocolate cappuccino coffee. I heard my first turkey hen, this morning along with the red birds and mocking birds.

Yesterday, I saw my very first hummingbird at my feeder. I love those tiny birds. Enough, now onward to the recipe of the day for my post.

These are my very first egg rolls and they are crunchy good.

I used some of my canned jar chicken as I want someone that does not eat pork to try these. They turned out very well. But I will use pork next time as that is the one that I used to order. No more ordering these for me now!

These are very fast to put together and fry up. The time involved is getting the ingredients together on the counter.

You will need 1 pack of eggrolls (by the cut-up fruit and salad section).

1 package of cut-up coleslaw. (3 large cups).

1 fried porkchop diced tiny or 1/3rd of a cooked chicken breast diced finely. I just like to start with cooked meat but the Chinese recipes use raw meat, to begin with.

Sesame oil 3 TBSP Jar of minced ginger (3 TBSP)

Jar of minced garlic (2 TBSP) 1/4th onion diced finely

salt and pepper 1/16th tsp of each.

Use a large frying pan and add in the sesame oil-pork-onion-ginger and garlic. Saute for 1 minute and add in the soy mixed with the water and the salt and pepper. Also, add in the coleslaw and saute for 1 to 2 minutes more. You want your coleslaw to be crunchy and not soggy.

Put this mixture aside in a bowl and let it cool down to room temperature. Then you make up a small dish of water and open the package of egg-rolls. Get out one egg-roll and have a point of the egg-roll pointing towards you. Fill across the middle with a medium amount of filling.

Wet your finger with the water and run around all the edges of the egg-roll. Then fold over the top-roll-then catch the sides and roll up to the top. Set aside until you finish all the eggrolls. Then fry in 2 inches of oil or lard, until pretty brown. Enjoy plain or with the sauce in my photo which is sweet and spicy hot. (Walmart).

You could make a lot more than 8 if you just add more coleslaw at the beginning. Then fry in oil and drain on paper towels. You could fry up a bunch and freezer bag them, but they are so hard to resist. Thanks for the visit today and feel free to stop back by as I post on Thursday-Saturday and Tuesday.

These were so easy to make and I was scared to make them for so many years! I do not know why I stayed away from this recipe, but from now on, I now know that it takes minutes to make and this will be one of my favorites. I will keep messing around with the sauces and spices until I get it just right. I am thinking of getting some, Chinese 5 spice and add a very small amount to my next batch! Oh, if you have leftover egg-rolls just put them in a freezer bag and put them back in the refrigerator.

Thanks again from Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

This is an update on the coconut extract that I made last November 2020. It smells so awesome and I can hardly wait to make a coconut pie with some of this.

So, if you go back to the November category on my site, here. You should see the recipe that I used. It involved, me and a hammer and a fresh coconut that opened just long enough to grab the side of my hand and then close back up. Ouch!!! That hurt!

A lot of sites do not want you to use alcohol in your recipes but for extracts, you have to. I used a quart jar and put the peeled and shredded coconut into the jar and topped it up to one-inch headspace with vodka and let it sit under my sink for three months time.

I did shake the jar when I thought of it. And at the three-month time-line, I strained off the liquid and bottled it up for some luscious-smelling coconut extract. This will probably last me a lifetime but if I make it again then I would use a pint jar instead of a quart jar.

For those of you who use the best extracts, I hope that you try this one out for yourself! Thanks for stopping by today and please come back to visit me again and if you like a recipe then feel free to share it with good people. Thanks again. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Oh, by the way, those lemons are waiting to become lemon drop jelly on this beautiful and cloudy North Florida day! I will post that one of these days. So please check out my monthly, October archives at the very bottom of my page for the apple cider vinegar recipe, if you are interested.

Thank you for visiting me for a while today and do, please share this blog and come back again as I post on all Sat-Tue and Thursdays. If you have the time, while you are already here, stay a while and read some more. Again thanks for stopping by.

https://www.wisdomforpennies.com

Hello everyone. I hope this day finds you fine and dandy and not down and out. I thought that for this post, maybe I could make you smile, by giving you my home-made lotion recipe. Hopefully you will try this one. I do believe that it is one of my favorite things that I have made.

The picture does not do it justice as it is a white creamy and oh so silky and smooth lotion. This has the thickness of face-cream. And it makes your skin silky smooth.

If you wanted it to be a thinner lotion, then you can leave out 1 TBSP of wax pellets. Here are the ingredients that you will need, but first you will need to collect or order all the ingredients! Starting with your preservative called Germaben 11.

2 TBSP of wax pellets My 12 oz bag will last forever

1 TBSP Coconut oil 5 TBSP Jojoba Oil + 1 tsp

2 TBSP Olive Oil

This is the oil mixture part that goes into the top of a double boiler or just put a metal bowl on top of a little pot of boiling water.

Now for the second double boiler that you will also be using at the same time as the oil mixture. This will be the water mixture part of the equation.

1/2 c of distilled water 1 TBSP Aloe Gel I get mine right from the plant the day before as you cut off a piece and skin 1 side, then let all the yellow ooze out. (The yellow is not good so throw yellow away.) Then just use a spoon and scoop the clear aloe gel into a small container and refridgerate until needed. Last for a week.

1/4 tsp. Borax 20 Mule Team Borax Washing Powder ( at Walmart).

And at the last, you will need 4 drops of the preservative Germaben.This mixture fills two 4oz face cream jars and each one gets 4 drops of the preservative stirred in when the cream is cooled off.

Ok so you now have the 2 small pots going with a dry metal bowl on top of each pot. You have the oil mixture in one and the water mixture in the other. This will only take a very short time like a few minutes! As they are only heated until dissolved while using a whisk on each one.

Into the water mixture add in 3 vitamin E oil tablets by sticking a pin into each to squeeze out the oil.

So have an immersion blender plugged up and ready to go!

Let both of your mixes cool for 10 minutes!

Now be blending the water mixture with the blender as you slowly dribble the oil mixture into the water mixture. You MUST pour the oil into the water, not the other way around!

Now you will see your beautiful results. Fill your 4 oz containers and then add 4 drops of Germaben 11 so your lotion will be safe and not grow mold. You have to have a good preservative so do not try this without it!

I have spent a long time studying and researching this lotion mixture, this year. I wanted to make sure that I did it right and that it was done safely for myself. So if you choose to research this, you can begin by typing in pharmacy emulsion into Google search and begin your studies also. It is a long journey but for me, it was worth it, as I like to know what is in things and how to make it! And I love being frugal and not having to buy it in the stores.

All these things take time as a lot of my recipes do also. But I love for it to be the best of all things that I get to create.

Thank you for visiting my blog and please do look around while you are here. And I hope that you will share my little blog with many others, so that it can grow. Please do come back again as I post on Tue and Saturdays. I treasure this recipe and I hope you will also!

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Hi there. Hope you are having a glorious day on this beautiful and rainy Saturday. As for me, I love the rainy days. Ok now on to this Saturday post for my blog.

I have a treasure of my heart that was passed down to me from a woman with the most loving heart and soul. She gave love and care to everyone she came in contact with for her entire life. She touched so many in this world and taught me how to love others also.

Anyway, the treasure that she handed down to me, is an old glass butter-churn with wooden paddles in the jar. She was my Mother-in-law and this had been passed down to her through her mom and her mom’s mom. You know, way down the line to me. I treasure this with my life!

All the generations of women in the family made butter in this churn. As I was in the family when my kids were small and all my nieces and nephews (aka all the kids). We had every one of them make butter in this churn. Now they are all grown. But this craft was passed through the generations as I adore doing.

She is a Daze and probably only worth $50.00 but she has a million dollars in memories to me.

The recipe: Heavy whipping cream.

Clean the jar.

Spin the paddle for quite a while until you have a big lump of butter appear. When finished then your pour it through a sieve(strainer) that is lined with cheese-cloth to get the buttermilk out of it. Make biscuits with this buttermilk!

Next, you continue to keep rinsing the butter in the sieve with (cold) water only, until the water runs clear. If you don’t do this washing then your butter will not keep it will go sour.

Wrap in syran wrap or put in covered bowl and keep in fridge.

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I wanted to see how this worked so I did it and I love it! It is crunchy and salty, nothing like the sour stuff in a can that has a tinny taste to me.

I used two large heads of cabbage and rinsed them well. You can shred these by many different ways, but I used a large knife. After cutting the cabbages thinly. I put them into a large bowl.

Then I added three tbsp. of kosher salt ( sea salt or canning salt) would also work. I mixed well with my hands and then I used a potato masher to bruise the cabbage by mashing down pretty hard for a while. This starts the juices flowing.

Next I put this in my crock and made my weight with the lid and jelly jar on top of it. Then I covered it with a clean dish towel and put a rubber band on it. For three days I let this sit out on my counter and mashed it down for three times each day. If the juice does not cover the top of the cabbage, then just add some water with a tbsp of salt in it and pour over the top. Just to cover it.

You would think that this would stink to high heaven, but it does not. I was amazed.

I used the water bath canning method with the cabbage at room temperature and the water in the canning pot also at room temperature. I processed this for 20 minutes.

If you need canning instructions, just find the water bath canning page on my blog. Thank you for visiting my blog and please do come back soon. I post on Tue-Thur-Sat.

https://www.wisdomforpennies.com

You start out with a pint mason jar and fill it half full with whiskey or vodka or maybe even brandy. Next you fill it to within one inch from the top of the jar with molasses.

Add in 5 tsp. of fresh squeezed lemon juice. Take 5 peppermint candies and crush them. You could put in a bag and whack them with a rolling-pin. Put those in the jar.

Now you start a medium pot of water boiling on the stove. Then turn it off. Then you shake-shake-shake the mason jar, with the lid on. Now just sit the jar down in the water for an hour or two and then shake it some more and it will mix up better now.

Adults take 2 tbsp. and maybe big kids a tsp. I am not a Dr. so I am not claiming that this will cure you. But as for me, I believe in the old ways/

Thank you for visiting my site and please do share it with others. Come back soon. I put up new posts on Tue-Thur-Sat.

https://www.wisdomforpennies.com