With the shutdown of the federal government, we’ve seen impacts here in North Carolina. Some state employees are fully paid with federal funds and others are paid with partial federal dollars, many have been furloughed or had hours cut back. Most programs are continuing, although cautiously. In some cases, like the federal WIC program that provides food stamps to low income individuals and families. If federal funds run out, recipients may be moved to the state run Supplemental Nutrition Assistance Program.  And the number of SNAP recipients has grown.

Whether it comes from the state or comes from the federal government, all the money to support these programs come from hard working taxpayers.  One question we might ask in light of the shutdown – when is government big enough?  Are we there yet?

As the tax man demands more, we all have to watch our pennies and make more from less.  This recipe for snap beans delivers on flavor and easy on the pocketbook too….

SNAP Beans

1 lb green beans

1 cup chopped onion

2 cloves garlic?1

1/2 cup chopped red bell pepper

2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)

1 cup chicken broth

1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)

Ground black pepper

Snap the ends off green beans. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

And because it’s Friday and we all deserve a treat after the roll out of ObamaCare, indulge in these…

TOFFEE CRUNCH

1 tube saltine crackers

2 sticks butter

1 cup firmly packed brown sugar

12 oz. semi-sweet chocolate chips

1 cups finely chopped pecans

Line jellyroll pan with aluminum foil. Line pan with crackers. Melt butter, add brown sugar and bring to a boil.  Boil for 3 minutes whisking constantly. Pour over crackers, spreading evenly. Bake for 5 minutes in preheated 400 degree oven. Remove from oven and turn heat off.

Pour chocolate over crackers and return to oven for 1 minute. Remove from oven; spread chips until smooth and even. Sprinkle with pecans and pat pecans into chocolate.  Chill until very firm. Break apart into small pieces. Store in airtight container in refrigerator.