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Scratch Cooking Most American meals come to the table via Betty Crocker, Chef Boyardee, Aunt Jemima, General Mills, Nabisco, Kraft, Kellogg's, Nalley, Campbell's, Dole, etc. Dump the contents in a pot & add water/ or pull the tab & pour into a pan/ or take it from freezer & place in the microwave – heat and eat. Not only is this less than truly nutritious, but outrageously expensive compared to working with basic ingredients. Such convenience can leave more leisure time, but this is a set up for misery and struggles to survive in future hard times.
Learn to use basic, natural and whole ingredients like grains, legumes, seeds, nuts, eggs, milk, oil, butter, chicken, honey, natural spices/flavors/seasonings for better health and less expense. The time to develop these skills is now when life is so very easy. Linda Phillips is the mother of 6 sons and 3 daughters, and grandmother of 21. You don't support a large family on a limited budget through the use of expensive pre-packaged and pre-cooked foods. She has more than 30 years of feeding thundering herds of hungry kids by making most things from scratch using basic ingredients.
Today she's called “Grandma Muffin” by some of her grandchildren for the many variety of fresh whole wheat muffins she makes.
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