1 quart canned Peas to make 1 cup Pea Pulp
1 Egg
1 tablespoon Sugar
6 tablespoons Butter
3/4 cup Bread Crumbs
2 1/4 cups Milk
2 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon Pepper
1 cup shredded Carrots
Drain canned peas and force through a sieve. Mix with bread crumbs, sugar egg, 4 tablespoonfuls melted butter, half of seasoning, and 3/4 cupful of milk.
Turn into greased baking dish and bake in a moderate oven for 40 minutes.
Serve with cooked shredded carrots in white sauce made of remaining ingredients.
When you have a bountiful harvest of garden-fresh pumpkins, the possibilities are nearly endless. From classic pumpkin pies to savory curries, there’s no shortage of ways to put your homegrown pumpkins to good use.
With these fun and creative ideas, you’ll no longer be wondering what to do with all that pumpkin goodness. Embrace the season, indulge in delightful pumpkin recipes, and let your creativity shine through various DIY projects.
When we hear about long-term food storage, images of doomsday preppers and survivalists often come to mind. However, having a well-stocked pantry goes beyond preparing for the apocalypse. It can be a practical and sensible approach to cope with unexpected events such as economic downturns, inflation, job loss, or even a pandemic. Here are some reasons why long-term food storage is a wise investment for anyone, not just the preppers.
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