Making dumplings out of flour tortilla mix a little extra baking powder tarragon and water.
Working out nicely.

The beef is as tender as can be.
Made the dumplings and set them on top.
I can't express to y'all how versatile the flour tortilla mix is.

Cheap eaten time.
Delisous.

Some of the best dumplings I ever made.
Let's run the numbers.
A box of Bisquick is about 2.28 for 20 ounces.
A 4 pound sack of white wings flour tortilla mix is 3.05
There are basically 3.20 boxes of Bisquick in one 4 pound bag of tortilla mix.
All you need is a little more baking powder plus without even looking the tortilla mix has less fat i would think.
If you haven't tried tortilla mix for other things give it a try.
At the counter a young Hispanic girl told me her grandmother used tortilla mix for the same stuff I do.
She had asked me if I made my own tortillas.
I said sometimes but I mostly make pancakes and biscuits with it.
She said my grandmother and mother do that too.
Works for me.

I had some fresh jalapeños that were getting wrinkles so I deseeded them.
Had some ground chuck i needed to cook.
Leftover Cincinnati chili and some fancy cork screw pasta.
Last night's supper of hotdogs and spaghetti with meatballs.
Mostly a concoction of stuff that needed to cook before it went bad.
Here's the peppers.
By the way I was up and running for over 24 hours yesterday.
Driving home was a nightmare.

Since it is watered down i needed cumin salt and San Antonio style chili powder to bring it back to life.
This will feed me not only tonight but tomorrow night too.
The crazy wild spices from the original Cincinnati chili are toneing down a wee bit and migrating towards a Texas chili hybrid.

Totally doable when you'restarving.

I need ideas for using cucuzza. Have a bunch of volunteer plants putting out tons of squash.
We have been living off of homemade retried beans, tostadas mad from corn tortillas and fresh tomatoes. My grocery bill is pretty low other than meat for the puppies and eggs since my hens all got killed.

Tracydr wrote: ↑Wed Aug 04, 2021 4:36 pm I need ideas for using cucuzza. Have a bunch of volunteer plants putting out tons of squash.
We have been living off of homemade retried beans, tostadas mad from corn tortillas and fresh tomatoes. My grocery bill is pretty low other than meat for the puppies and eggs since my hens all got killed.

So, you're gonna retry some beans cause your tostadas are angry? I'm not sure how recipes for some weird looking squash/gourd thing will help either situation...

Opened up my last bag of Cincinnati chili.
Added chili powder and cumin.
A little water.
Just something to change the flavor a bit.
I'll make chili dogs with onion no cheese for supper.

I have a kettle of the wonderful pasta sauce I made for the lasagna left over.
Can't make my mind up on what pasta I want to put it over.
The corkscrew pasta is on the top of the list.
Will also add a dollop of my homemade tomato paste to the sauce for extra tomato flavor.

Cavatappi is my current favorite.

Sue_CT wrote: ↑Mon Aug 09, 2021 5:32 pm Cavatappi is my current favorite.

Never can remember the name so I call it corkscrew pasta.
I get it for 98 cents a pound our HEB store brand.
Bought something like 10 pounds of pasta the other day at that price.
Spaghetti Fettuccine and Cavatappi.
The shelf life is practically forever.

I wasn't sure if you meant the Cavatappi or not. I have about a half dozen boxes at least in stock now. Haven't had pasta in a bit now except cold pasta salad.

I have my smallest out of 5 pressure canner cookers at work this evening.
An old MirroMatic smallest they made goes way back and picked it up for practically nothing.
Bought a 7 bone roast and ate the tender part.
That leftover T bone and the rest is in the cooker along with some old potatoes and fresh red onions.
Added water and beef bullion powder.
Going to cook it all on 10 pounds pressure for an hour.
It should be falling apart tender.
Probably add some of my homemade tomato paste after pressure cooking.
The wee kettle is full and I'm starving.

The cook time on the roast was outstanding.
Wasn't concerned about vegetables they were for flavor.
All the connective tissue was as tender as could be.

I think I might do a chili this way and see what happens.

Gotta stray opened bag of cavatappi on hand and a big bowl of the leftover meat stuff I pressure cooked yesterday.
Looking like I need to combine the two.

Well that didn't happen I used Fettuccine instead.
Then yesterday I took the remaining pressure cooked roast stuff and mixed it with the sauce I made.
This turned out like a ragu sauce.
Not the jar stuff in the store but real ragu of sorts.
This was put on linguine.

Wednesday night chili cheese dog night.
Made with my latest homemade chili with cheese garlic and onion.

[mention]worth1[/mention], a chili cheese dog is gotta have it food every so often. Also, I admire your metabolism.