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When I was growing up I was always embarrassed because my parents were so much older than my friends’ parents. But since my mom was a young mother during the Depression, I learned many useful skills that have served me well in times of financial shortfalls. Some of those skills include making delicious meals that are extremely cheap. She learned some of these recipes and tricks from a French cook in the sheepherder’s camp where my father worked.
It has always amazed me that my children ate so many of these meals growing up when we had no money and they are still their favorites today. One of their most favorite meals consists of Carrot Cutlets and fruit for dessert. These are so simple to make and you can make additions and changes to satisfy your family’s preferences.
When I cook rice, I almost always have a lot left over and this uses that up with the addition of a few items. Just to let you know, I never measure any of this. I had to make it and measure to get an estimate of the correct proportions (i have taken lessons from Pioneer Woman, Ree Drummond).
Serve these with homemade Hawaiian rolls from Tessa at Handle the Heat and you have a healthy, low cost meal.
Here I have all my ingredients.
After I cooked the carrots I drained them and mashed them with my handy-dandy Pampered Chef masher. You could also use a ricer. Make sure you mash until the carrots are the consistency of mashed potatoes. After thinly slicing the onions and celery, mix everything together. You should be able to form a ball that holds together. If not, add more crackers or egg to get the right consistency.
The resulting mixture should look like this: When you mash the crackers, the result should be fine crumbs. I usually let the mixture sit for an hour or 2 so all the flavors can perfuse the entire mixture.
Heat your oil until a drop of water dropped in it sizzles. I use a 4 tablespoon scoop to form the balls and fry.
Nov 26 2014
Carrot Cutlets
[pinterest]
When I was growing up I was always embarrassed because my parents were so much older than my friends’ parents. But since my mom was a young mother during the Depression, I learned many useful skills that have served me well in times of financial shortfalls. Some of those skills include making delicious meals that are extremely cheap. She learned some of these recipes and tricks from a French cook in the sheepherder’s camp where my father worked.
It has always amazed me that my children ate so many of these meals growing up when we had no money and they are still their favorites today. One of their most favorite meals consists of Carrot Cutlets and fruit for dessert. These are so simple to make and you can make additions and changes to satisfy your family’s preferences.
When I cook rice, I almost always have a lot left over and this uses that up with the addition of a few items. Just to let you know, I never measure any of this. I had to make it and measure to get an estimate of the correct proportions (i have taken lessons from Pioneer Woman, Ree Drummond).
Serve these with homemade Hawaiian rolls from Tessa at Handle the Heat and you have a healthy, low cost meal.
Here I have all my ingredients.
After I cooked the carrots I drained them and mashed them with my handy-dandy Pampered Chef masher. You could also use a ricer.
Make sure you mash until the carrots are the consistency of mashed potatoes. 
After thinly slicing the onions and celery, mix everything together. You should be able to form a ball that holds together. If not, add more crackers or egg to get the right consistency. 
The resulting mixture should look like this:
When you mash the crackers, the result should be fine crumbs. I usually let the mixture sit for an hour or 2 so all the flavors can perfuse the entire mixture.
Heat your oil until a drop of water dropped in it sizzles. I use a 4 tablespoon scoop to form the balls and fry.
Three or four patties make a nice serving.
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By monnalu • Depression Recipes, Recipes