Pantry Challenge Report: Week Two - Defeat By Porkchop

I blew it. Sort of.

And it's Safeway's fault.

They roared out of the starting gate with some incredible prices this week -- specials, incidentally, that you can still get in on. (Through Tuesday, that is.) The star:

      Pork chops for 99 cents a pound. I haven't seen a price that good for years. Yow.

Their Friday-only specials were terrific, too. So yes, I spent more than $10 this week. But it was for a good cause... and I shouldn't need much, if anything, for at least a week. Maybe two, if I'm lucky. 
I'm not sorry a bit, though I did feel surprisingly naughty, overspending like that. 

Maybe a dozen oranges left -- they're going fast now. (Lots of apples to take their place.) Turkey bacon's nearly gone, but several sausages are left, from a package out of the freezer. We need to use up some of the canned tomatoes I've been stockpiling over the past few years -- maybe cheese enchiladas? Or Spanish Pork Chops? (The Brick wistfully mentioned them -- his mom used to make them. Think Spanish Rice, with the pork chops thrown on top.) 
     Definitely some soup next week, too. Maybe pea soup -- we're gradually eating the ham down to its bone. 

 

BREAKFAST:
                Cereal with milk
                Pork chops with pancakes
                Sausage and eggs
                French toast  (leftovers from a loaf given by our neighbors)
                A can of corned beef hash mixed in with the Colcannon leftovers from Week One
                Eggs, scrambled -- served on corn tortillas heated til crispy, topped with a sprinkle of cheese and a slice of turkey bacon  ('cheese guys' to our family)
                Cinnamon rolls, made with leftover pigs-in-blankets dough

No lunches, as usual...some leftovers, some crackers, some cookies, some fruit

SUPPER:
                Ham/rice/green beans casserole (okay, but not worth explaining)
                Sliced ham, baked potatoes, corn (canned)
                Pigs in blankets, green beans
                Chili leftovers from Week One, baked over chips and cheese
                Potato soup and sandwiches
                (blanking on the rest -- nothing memorable, obviously)

We are headed for our friends' house tomorrow, to watch the Broncos whip the Patriots' butts. (We hope.) Our scavenging neighbors gave me a huge bunch of browned organic bananas -- I'll make banana bread. 
     Also, I'll cube a package of chicken thighs, marinate them in barbecue sauce during church, then quickly bake them, to keep the meat moist and juicy. We'll spear the little devils with toothpicks for an appetizer -- Barbecued chicken bites.

Grocery tab:    $33.00 and change, including
                              11 pounds porkchops  (most of these are already in the freezer)
                              2 dozen eggs    99 cents each   (the chickens are slowing a bit)
                              1 20-pack Coke*   $5.00
                              a bunch of frozen burritos* -- 25 cents each
                              2 pounds sharp Cheddar grated cheese*   $5.00
                              half-price Australian hand pies
                              (the box was damaged, but not the pies, so splurged at $2.50.
                                               What can I say -- I'm a bad kitty.)
                              half-price dented mushroom soup can

*All outstanding-priced Friday-only specials at Safeway -- 
                       I got a raincheck for the Langers' 64 oz juice at 5/$5.00

Pigs in blankets were a specialty at our high school cafeteria...and my aunt just happened to be the head cook. The recipe is easy -- and one of our girlies' favorite foods. The Brick likes them, too. They're served in a roll -- one you literally bake around each dog, so the good juices go right into the soft bread.
    You can use a variety of hot dogs...or even substitute bratwurst or sausages. They'll still be good.

PIGS IN BLANKETS

For the dough:  5 tablespoons butter
                       1 cup water
                       1/2 cup milk
                       1 teaspoon sugar
                       1 tablespoon yeast
                       shake of salt
                       2-2 1/2 cups flour

One package of hot dogs or sausages -- your choice

Microwave butter/water/milk 30 seconds, until butter is softened. Check -- mixture should be warm, but not hot. (Wait a few min., if needed, to cool down.) Add rest, plus two cups of flour -- stir until a soft dough forms, then gently knead until dough isn't sticky anymore. (This can be done just before baking -- but the dough is even better, if you can do it an hour, up to 7 or 8 hours, ahead. In that case, cover with a damp towel after kneading.)
      When you're ready to bake, heat oven to 450 degrees. Pull off a scant handful of dough -- about the size of your four fingers, curled. Wrap around a hot dog, with the seam side down, and put on an ungreased baking sheet. Repeat for all the 'pigs.' (You can also add a strip of bacon or cheese in the split hot dog first -- delicious.) Bake for approx. 15 min.; serve hot or warm with barbecue sauce. Feeds 4-6, depending on how many hot dogs you have.
     Green salad is a nice contrast with these, too...provided you haven't overspent your budget, that is.

Hot, yes. A hot dog, no.    (P.S. Hey, Charley and Abby)