jim henson

• 8 C  milk (I used fat free) (Pasteurized is ok but NOT ultra-pasteurized)


• 1/2 C plain yogurt with live cultures


• 1/2 C of powdered milk


• vanilla


• 4 T. honey

1. Put 8 C milk in crockpot on low for 2.5 hours.  


2. Unplug crockpot.  Let milk sit for 3 hours. 


3. Scoop 2 cups of the warm milk into a small bowl and add: the live active-culture yogurt, powdered milk, vanilla and honey.  


4. Wisk together and pour into crockpot.  Stir. 


5. Put lid on crockpot and cover with a heavy bath towel to insulate. Let sit for 8 hours. 


6. Save 1/2 C for the next batch.


7. Blend in fruit to taste. 

This recipe is from here:

I added the powdered milk, vanilla and honey instead of the fruit called for at the suggestion of a commenter who said the fruit (and maybe the fat free milk) made it harder to solidify.  They suggested adding plain gelatin instead of the powdered milk, but I didn't have that on hand.  Save 1/2 cup to use in starting the next batch.

The consistency is great and I like the flavor.  Fruit can be added per serving.  I had it this morning over frozen berries.  My dh eats a lot of yogurt--so much that I can't keep enough in the house.  Hopefully this will help!

I've discovered a great blog--Budget Bytes.  They post great, inexpensive recipes *and* the cost per recipe and per serving.

I think this is a great idea!  Not all of us have the money to go out and buy expensive ingredients and few of us want to eat the same thing every day.  Budget Bytes wants to prevent both.

It has a section on stocking your kitchen.  This section is very basic and limited, which, when cooking on a budget, is nice to see.  Each item, from individual types of spices, to plastic storage containers, is listed by category and by price.

The website recommends portioning out your recipes to avoid overeating and further stretch your budget.  They have a variety of recipes including desserts and drinks.

Stop by and take a look.

Happy cooking!

This bean curry really is addictive, and not too hot.  Here is the original recipe.

    1 tablespoon oil
    1 teaspoon mustard seeds
    1 teaspoon cumin seeds
    1 large onion, chopped
    1 tablespoon grated/chopped gingerroot
    2 cloves garlic, chopped
    1 large (28 oz) can diced tomatoes
    2 cans (19 oz each) kidney beans (or mixed beans or other beans)
    1 teaspoon (or more!) curry paste
    salt to taste

Here's what I did.

Prepare kidney beans by the 90 Minute no-soak bean method.  After they are finished baking in the oven (there was still  liquid in my cast iron pan) I added the can of diced tomatoes with garlic, a generous squirt of brown mustard in place of the mustard seeds, lots of garlic and onion powder (I didn't have an onion on hand), ginger powder, a small amount of the curry paste (you can obviously add more if you like), some mild curry powder, and salt.  I omitted the oil.

I put it back in the oven for about 20-30 more minutes (again, making sure I had lots of liquid in the pan).

It would be great alone, over rice, noodles or steamed broccoli, or with pita bread.

Great if you are going meatless for the Nativity Fast.

I tried one of Clair's Depression Cooking recipes today--The Poor Man's Meal.  I knew as soon as I saw this, that my husband would love it because it would remind him of meals he and I have been making for over 25 years.

I cut up red potatoes, and hot dogs, added salt, pepper and some stir fry veggies, and fried them with olive oil Pam in a the cast iron frying pan my late mother-in-law gave us when we were first married.

Bon Appetit!