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Editorial
Hello ,
Hi there and welcome to the next edition of the HBHW newsletter. After a two week vacation it took me a little longer than usual to put this week's edition together, but I think it is well worth the wait. As promised I have some yummy German recipes to share with you. I jotted down quite a few other ones, but they will take a little testing and tweaking for American ingredients,
measurements and baking times (There's a great cake recipe my sister shared with me that I can't wait to try). I also have a great tip for you that I picked up from my mom and I'm sharing some pictures from around town. I hope you enjoy this week's edition as much as I've enjoyed putting it together for you. Until next week, Susanne - The Hillbilly Housewife
www.HillbillyHousewife.com
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"The way you see people is the way you treat them, and the way you treat them is what they become." - Johann Wolfgang von Goethe
Featured Recipe of the Week |
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Pork Cordon Bleu
- 6 pork thick pork chops (without bone)
- 6 slices of gouda or mild cheddar
- 6 slices of ham
- 2 eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- 2 teaspoons black pepper
- ½ cup oil
- ½ cup butter
Start by butterflying the pork chops. Use a sharp knife and slice down the length of the chop. Don't cut all the way through the meat
and pound it out just a bit. Place a slice of ham and a slice of cheese on the inside of the pork chop. Fold the chop together and secure the open side with a toothpick. Repeat with the other chops and set them aside. Crack the eggs into a shallow bowl and beat them with a fork. Pour the bread crumbs into a second bowl and season them with salt and pepper. Heat the oil and butter in a large frying pan over medium high heat. Dip each stuffed pork chop into the egg mixture and
then into the bread crumb mixture, coating all sides. Gently place the meat into the frying pan. Cook them for for 5 minutes on each side or until the meat is cooked through and the cheese in the center is melted. Lower the heat as needed to keep the breadcrumb coating from burning as the chops cook. Remove the finished Cordon Bleu from the pan and set them on a cloth or paper towel to remove any excess grease before serving.
A Few Related Recipes
You're welcome to share the recipe on Pinterest, Facebook etc. I'm also sharing a lot of recipes on the HBHW Facebook page. Click on through to check it out. As always, likes, comments and shares are much appreciated. :)
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Kindle News
The Zucchini Cookbook - 35 Recipes for Breads, Soups and Other Yummy Dishes Zucchini is abundant when in season which makes it good to use fresh and to freeze for use throughout the rest of the year. Even if you don't garden yourself, chances are that you may be blessed by a friend or neighbor with part of their own harvest, or come across a wonderful deal at your local farmers market. It's a versatile vegetable that
tastes great with other ingredients or even roasted or grilled all by itself. I tried to come up with a mix of recipes you can enjoy throughout the year. Use the fresh zucchini in things like salads, and enjoy the frozen ones throughout the year in baking, soups, stews and sauces. Zucchini is abundant when in season which makes it good to use fresh and to freeze for use throughout the rest of the year. Even if you don't garden yourself, chances are that you may be blessed by a
friend or neighbor with part of their own harvest, or come across a wonderful deal at your local farmers market. It's a versatile vegetable that tastes great with other ingredients or even roasted or grilled all by itself. I tried to come up with a mix of recipes you can enjoy throughout the year. Use the fresh zucchini in things like salads, and enjoy the frozen ones throughout the year in baking, soups, stews and sauces. http://www.hillbillyhousewife.com/zucchinibook |
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It Wouldn't Have Been Possible Without You!
I would like to take a minute to thank each and everyone that ordered a copy of the Kitchen Sink Bundle. Without your help, it wouldn't have been possible to fly to Germany and spend some time with my family. I can not tell you how much I treasured the afternoons spend sitting and chatting with my grandmother, shopping and cooking with my mother, watching soccer with my dad and so much more. My daughter and I had an
incredible two weeks and it would not have been possible without your help. Thank You!!! |
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Frugal Fun on Facebook
We're having a lot of fun talking about all things frugal and homemaking on Facebook. Join in the discussion at the Hillbilly Housewife Facebook page. Be sure to like the page so you don't miss a thing. Here's just one of this week's topics. |
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Don't Stuff Your Fridge
This week's frugal tip is something I picked up from my mom when we were visiting the past two weeks. It has to do with her fridge and how she uses it to waste almost no food. One of the advantages of European fridges is that they are much smaller. As a result there's less of a chance for things to get pushed to the back corner where you can't find them until they have spoiled. In addition to having a much smaller fridge, my mom doesn't have all
that much in there. She's down to 2 o 3 condiments, a bit of jam and a little cheese and sandwich meat in addition to any produce and meat that she'll be cooking over the next 48 hours. |
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How can we adapt this to our American fridges? I'm going to start by emptying, cleaning and reorganizing my fridge. Along the way I'll be making a plan to use up what's in there a the moment. Between the fridge and pantry, I should have plenty to fix for breakfast lunch and dinner for the next few days. After that, I'll create our meals
based on what's growing in the garden and what I can find on sale at the grocery store. I've noticed that it helps to start out in the meat section and then create meals on the fly based on what I can find there. Of course not every meal will include meat, frugal staples like pasta and veggies with sauce or pinto beans and cornbread are still on the menu along with egg dishes. The key to saving money will be to take advantage of sales and deals on expensive food like meat and fresh
produce along with making sure that no food is thrown out. And who knows... by the time we need a new fridge, I might be ready to go with a smaller model which will save space and energy in the long run.
Featured Article of the Week |
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The Trip To Germany
This week's article is more of a personal blog post about our trip to Germany. I thought it would be fun to share a few pictures with you of my town, the grocery stores and a few sights around the area. I hope you'll enjoy taking this little trip with me.
Let's start with the town itself. It's called Merzig and has been around since Roman times. My all-time favorite building in town is the Catholic Church below. This is where I was
baptized and went to church almost every Sunday growing up. It's just such a beautiful building. The picture was taken from the Parish Garden. I added quite a few other pictures to the article including more views from town, the weekly farmer's market, the local wolf park and of course some of the delicious food. Click through to the article to look at my pictures and take a little trip with me to m hometown. Read the rest of the article, comment, share and bookmark. |
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Please don't forget to "Pin" these articles and posts when you head to the Hillbilly Housewife website to read more. It helps get the word out about the site and the newsletter. Thank you! |
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A Little Something Inspirational...
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Final Thought
That's it from me for this week. I hope you have a wonderful a week and are enjoying your summer. We're getting back into a summer-time routine here at home and are spending quite a bit of time in the garden. The tomatoes are starting to ripen and we continue to get quite a few zucchini.
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