How do you cook for such a large family?

Wendy's two cookbooks, Love in the House Vol. 1 and 2, are available in our bookstore.

I (Wendy) wish we had industrial size everything, but we don’t. We have a standard stove and a modest sized kitchen. We do have extra large novelty items like a 20-qt. soup kettle, an electric roaster that can easily fit a 20-lb turkey, a Kitchen Aid, two refrigerators and a 15-cubic foot chest freezer.

Chris and I used to do Once a Month Cooking. We did it for 7 years straight, but lost interest when we moved to Colorado (no particular reason why; we still highly recommend it). Even so, we frequently cook several servings at once and freeze the extra. This cuts down on the need to cook afresh everyday. It also disciplines me and helps keep my shopping costs down.

I have three meals that I almost always cook during the week: tacos, soup and sandwiches. This knocks out nearly half the week, they are inexpensive meals, and I can always count on them. The other four days I (or more often my oldest daughter at home, Cynthia) can be a little more creative. Nevertheless, whatever we eat, cost efficiency is always our top goal.

My first cookbook goes into detail on money-saving tips for any family, no matter how large or small. People think families like mine eat beans and rice only, but we eat like kings. Really, there is nothing that should get in the way of providing for your family.

Michelle

I would love to know what types of soup you are making? Actually any tips on meals would be great! I do have a large freezer, and I love to store a few months worth of meat in there. Do you make your own bread? I do make my own bread, pizza dough, etc but currently I’m not grinding my own wheat. I’m still saivng for a Nutrimill.
Blessings!

[I put this in the queue for our FAQ section...thanks!]
C. Lawreane

Michelle,
One of our favorite soups is a nice, warm lentil soup. We freeze about half of this recipe for another “quick meal”.
Also, lentils are really packed with proteins and vitamins and aren’t as gassy for babies. Our littlest LOVES this soup.
In a stock pot, put a bit of olive oil, crushed garlic, and some diced ham or bacon. Cook until brown and then add chopped onion (to your liking), finely chopped leek (about two cups), six chopped carrots, and salt/pepper. Cook until the onions and leeks are translucent -stirring as necessary. Once you’ve done that, add four-to-five cups of water and a couple of Knorr’s boulion (sp?) cubes. Add three cups of dry lentils. Cook until the lentils are soft. Serve with biscuits or french bread.

Other than that, vegetable soups are easy to make.

We make our own bread…there’s a great bread site at http://www.thefreshloaf.com
http://[email protected] Peggy Bennet

Michelle,
I have a vegetable beef soup that my Mother always made.
She used an inexpensive cut of roast, and trim away the fat and cubed it. In a large stock pot, she’d add 5 quarts of water (maybe more), the meat, about two pounds of carrots peeled, and chunked, 8 to 10 potatoes peeled and cut up, several stalks of celery sliced, and 2 large onions cut up.
Add 2 tablespoons of salt, and 2 tablespoons of black pepper. Bring to a boil, and let simmer for 3 to 4 hours.
Per the directions on the Bisquick box, she would make drop dumplings on top. This was so wonderful on a cold wintery day.
Peg Bennet
http://jeubfamily.com Wendy

Take 1 lb ground beef, 1 lb ground pork sausage, 1 cup cubed ham. Brown all three and drain. Now add one large onion, chopped, to the pan and 3 stalks celery, chopped, saute until see through. Now add a family size can of beef veggi soup. Heat all the way through and serve on warm buns.

I added the ham because I had it leftover but you do not have to add that and also, it would be good to add a slice of pepper Jack cheese on each bun and broil a minute then serve….
I served these last night and we had green beans on the side.

Now keep in mind this served 15 of us and I had some left over.

This is kinda like ‘Sloppy Joes’, but definitely a new twist to it!
This was quick to mix up and make.
Let me know how you like it.
http://jeubfamily.com Wendy

“Hot Savory Sandwiches”
wendy jeub

Marinated Pork Ribs-
1/2 C lemon juice,
1/4 C soy sauce, 1/4 C mustard, 1/4 tsp Cheyenne, 1/4 C brown sugar, 1 C oil, 1 tsp minced garlic, 1/4 tsp Lawry’s season salt, 1/2 tsp ground ginger, 1 C Pineapple juice, 5 LBS ribs.

Mix all well and marinate. Grill
Wendy Jeub

Pumpkin Spice Latte-

You will need, Strong coffee, Evaporated milk or 1/2 and 1/2 cream, brown sugar, plain cocoa, pumpkin pie mix filling, pumpkin pie spice, cinnamon, whipped topping,
16 oz mug.

Make your coffee strong and add a scoop or 2 of cocoa to the grounds before you brew. …

Now put 2 TBSPs of pumpkin pie mix in bottom of empty cup, put 1 tsp of brown sugar, dash of pumpkin pie spice, add some coffee, rest cream, top with whipped topping and dash of cinnamon. (you may want to stir well before adding the topping)
http://saykimchirecruiting.com Lauri Arre

Thank you , I love to read about other vegansas it gives me the strength to continue. I have about a thousand vegetarian feeds in my google reader, but I’m sure another can’t hurt!! I did manage to find a good lentil recipe here, but I’ll be sure to try yours too. Thanks!
http://www.largepot.net/big-cooking-pots/choosing-the-very-best-big-cooking-pot-and-pans/ big cooking pots

I’m so love this blog, already bookmarked it! Thanks.

How do you cook for such a large family?

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