tag:www.castironpam.com,2013:/posts Cast Iron Pam 2021-01-11T01:32:43Z Pamela Warfield tag:www.castironpam.com,2013:Post/1638439 2021-01-11T01:32:42Z 2021-01-11T01:32:43Z Lamb

Do you eat Lamb? We sure do at our house. My husband and I eat more Lamb than anything else, then wild caught fish, and eggs are our main proteins. We still eat beef, chicken, and pork, are part of our regular fare as well, just not very often. The eggs are straight fro: our own farm raised chickens. As for the fish we only eat wild caught fish, NEVER farm raised. Yes it’s a little more costly but it is only the two of us and we only eat 4 oz. each. So it really doesn’t cost us more than eating beef, something we used to eat a lot of and it took more to satisfy our appetites. 

To keep the cost down on the lamb I buy boneless leg of lamb at Costco or Smart food service, bring it home and grind it myself. A lot of work ? Yes, but I love doing it and it’s my job to provide the best quality food for my family as inexpensively as possible. Then once it’s ground I make the different items I listed below and put it in the freezer and it’s ready to cook when I need it.

We have found that anything you do with beef, chicken or pork you can do with lamb. For instance we make our own sausage,  roasts, stew meat, Empanadas, tacos , burgers, Pot Roast,egg rolls, and lamb barley soup, wonton soup, and chow menin are several things we eat around here.

 Lamb is a grass fed meat and it's cheaper than grass feed beef.

Anyway I hope you find this info. helpful and that you give Lamb a try.

Eat and Enjoy.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1638435 2021-01-11T01:09:52Z 2021-01-11T01:09:52Z Family Get Togethers

 I don’t know about you but we love having family get togethers. Either at our house or another family members. It doesn’t matter where just doing it is a huge part of our family culture. Wether it’s a birthday party, anniversary party, some holiday celebration it’s all good. There are many really good cooks in our family. Everybody always bring out their best when we get together for a meal. It really is a lot of food, a lot of gourmet foods, a whole lot of eating, visit, relaxing all together. Starting in October and going through February we have several birthday’s and a few anniversaries. So we get together often. Pretty much our family uses any excuse to gather together and eat. Hey, what can I say we all love to eat.

Winter time is a time when the weather isn’t really conducive to doing much outside due to the weather, so having some type of party is wonderful.

Not all of our parties are elaborate. Many are just very simple. Things like a nacho feed, or hotdogs and burgers, or a pancake feed makes for a great time. Simple, easy, and tasty food. What more can a person ask for?

I hope your family gets together often and just enjoy being together, making memories, and  eating together.

Most importantly that whatever you do just do something together.

Eat and Enjoy.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1636872 2021-01-07T14:38:54Z 2021-01-07T14:38:54Z Cold weather

Remember  it’s winter time now, although pretty dry it’s still cold outside.

This is the time of year perfect for some steaming hot brothy soup.

I’m convinced brothy soup is  a natural way to both heal up colds, flues, and winter cruds.

I mean homemade wonton soup, hot sour soup, chicken noodle soup, potato sausage soup (zuppa toscana) just feels good going down, warms you up inside, breaks through the crud in your throat, opens up nasal passages, soothes your belly. What could be better?

Adding a teaspoon  of white or rice vinegar in your bowl of soup will give your soup and extra boost in breaking through the above mentioned ailments.

For me soups like split pea, clam chowder, potato chowder, and stews are great to help warm you up, feel good in the belly, and just tastes incredible. Mmmmm goood!

So look up some recipes and keep making soups all winter long. Your house will smell wonderful and get warmed up from the cooking of them.

Eat and Enjoy!

Pamela Warfield
tag:www.castironpam.com,2013:Post/1636867 2021-01-07T14:22:50Z 2021-01-07T14:23:34Z 2021 and air fyers

Well 2020 is gone and now we’re just finishing the first week of 2021.

I won’t get into politics but whew, I’m glad to be bringing the first week to an end.

Let’s all pray that 2021 gets better and is better than 2020. That this Covid thing would get resolved and we can get our lives back to normal (before 2020).

Enough said.

Due to our diet changes my husband and I have been trying new recipes. Some we have found and changed to meet our needs and others we just put together ourselves.

While the diet changes have been difficult to figure out it has been fun at the same time.

I am always willing to try new ways of cooking things, or trying new gadgets to see how they really work.

Our daughter and son-in-law got us an air fryer. I have been skeptical of them. I mean, how good can they be if you’re not using oil, or butter to fry in, right? 

Well so far I have only fried potatoes in it. They turned out fine. I think I had too many in the basket though. Next time I will use a lesser amount of potatoes. Get this. You do use oil in the air fryer, just not as much as you normally would in a frying pan. I’m gonna have to try something else init. Maybe some chicken thighs would be good. We’ll see. I will be sure to let you know what I try and how it turns out.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1594452 2020-09-15T13:44:00Z 2020-09-15T13:44:00Z Sorry

Sorry it has been so long since I have made any posts. Life got hectic and now I have a little break.

Soon we start harvest and then it gets really busy about one week later. Anyway I have several things to post about now. Be sure to check in and see what’s new.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1594451 2020-09-15T13:39:54Z 2020-09-15T13:39:54Z Figs, figs, figs

I’ve got figs on my tree. Figs on my stove. Figs in my canner. Figs in my pantry (in jars, I canned). Definitely, I have figs in my tummy. About the only place I don’t have figs is in my coffee. I draw the line when it comes to my coffee. That’s one thing you don’t mess with, my coffee hot or iced.

Our fig tree has put out so many figs this year it’s unbelievable.

What did I do it’s all those figs? Well I made barbecue sauce, purée, both of which I canned. I ate probably a bushel of them right off the tree, made cobblers, and fig bars. I am going to freeze them.

A friend of mine said that she peels them and freezes them, then when she wants them she takes them out, and let them thaw a bit then eats them. Sounds delicious to me, so I’m going to try it.

What do you think? Would you try it? 

Pamela Warfield
tag:www.castironpam.com,2013:Post/1436624 2019-07-24T02:16:07Z 2019-07-24T02:16:08Z Donuts instead of wedding cake?

Our daughter April is getting married soon. Instead of a wedding cake she decided on getting donut

(By the way donuts are much cheaper than wedding cake is by far. We are getting 18 dozen for the price of 15 dozen. Right there we save $36.00. In all the donuts are costing less than $200.00. Now where can you get a wedding cake for 200 people for less than that at any bakery?)

Not only that but she wants them on a paper towel holder.

Our son is making holders. Instead of a large dowel on it, he’s going to use a dowel he is going to use one that is 3/8” thick.

It seems a small though more and more people are doing donuts instead of cake.

I have heard of hanging them on a peg board, using initials to hang them on, and I’m sure other things as well.

Anyway we will see how this all works out very soon. It sounds like fun at least.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1436618 2019-07-24T01:49:55Z 2019-07-24T01:49:55Z Sprouting Nuts?

Have you ever heard of sprouting nuts?
I hadn’t until a couple of years ago a customer told me he did.
Of course I had to ask him why. 
He told me that it made them easier to digest, and didn’t bother his mouth.
When I searched for sprouting nuts on the internet I also found that it helps to remove phytic acid and enzyme inhibitors. The result being you digest them easier and you get more nutrients from them.
Directions for:

Sprouting nuts:
Put into a 4 quart mixing bowl:
4 cups of nuts (Almonds, Pecans, Walnuts)
1 Tbsp. Sea Salt, or Himalayan Sea Salt
8 cups water
Cover with a cotton cloth (to keep bugs out and to allow them to breath.
Leave sitting on the counter for 8 hours. *If you are going to be longer than 8 hours before you can tend to them put them in the refrigerator.
Drain and rinse them under running water. At this point you have 2 options. You can either make nut milk or dry them.
Directions for:

Nut Milk:
In a blender put in:
1 cup o f nuts
4 cups of water
Blend until almost smooth.
Using a muslin bag pour contents of blender into it.
Get out a 2 quart mixing bowl, strain and squeeze juice through the bag.
Store in a jar with a tight lid in refrigerator for up to 4 days.
Directions for:

Drying Nuts:
Dry them in a dehydrator or gas oven at it’s lowest setting for 6+ hours. Check for crispness after 4 hours and adjust time accordingly.
Store in an air tight container in the refrigerator (3-6 months), pantry (up to 1 month), and freezer (up to 1 year).

Eat and Enjoy!

Pamela Warfield
tag:www.castironpam.com,2013:Post/1434904 2019-07-20T16:11:27Z 2019-07-20T16:11:27Z Chickens

Chickens are a lot of work but they are also fun.

They variety we got are called Red Stars. They are much like Rhode Island Reds. The eggs are supposed to be large brown eggs.

It gives me great pleasure to see how these chickens have grown. We got them when they were 4 days old (it took them 3 days to get here)., That was May 3, 2019.

When they got here you could hold 2 in your hand with no problem.

They are so fun to watch. 

Whenever I go out the door they come running thinking I have some food for them.

When I call out here chicks chicks they come running up as well.

Once they were big enough I would have to go out  and round them up to put them to bed. Now I go out just as it is getting dark and all I have to do is close the door, much easier.

Today, July 20, 2019, they are full grown. One of my roosters (I have 2) is at least 14” tall. The hens are about 10-12” tall. They are 11 1/2 weeks old.

They are supposed to start laying eggs by  22 weeks, so we are 1/2 way there. I can’t wait to get the first egg. Then they will start paying for themselves.

Our plan is to sell the extra eggs. With 21 hens I should get at least 18-21 eggs a day once they are in full swing.

Supposedly they lay eggs year round, cold weather is not a hinderance to them. So we will see. If all of that is true we should get 13 dozen or so a week. I will definitely have enough to sell.

I will let you know when we do start selling eggs and how much they will be.

NOTE: If you want to raise chickens for eggs or meat don’t expect it to be cheaper than you can buy in the store. Generally speaking it’s not. It is a better product though and you know how they were cared for and what they ate. The eggs and meat is much better just not much cheaper if at all.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1433179 2019-07-16T13:30:17Z 2019-07-16T13:30:17Z Butter as Salad Dressing

There  are a lot of oils that we have been told for years that we’re good for you. Then I come to find out that many of them really aren’t good for you. Being on the Keto diet I found out that Canola, Vegetable, Corn oils are some of those that are not good for you. This makes finding salad dressings that you can have on the diet very difficult. You can have Olive Oil , Avacado Oil, and Butter, especially ghee.

At first we bought some salad dressing that are Keto friendly but they tasted awful, and were  extremely expensive ($8.00 per 12 oz. bottle).

So we finally started melting butter, or ghee.letting it cool off before pouring it on our salad s. Buddy let me tell you, it is incredible. It only takes 1 or 2 Tablespoons depending on the size of your salad. Mix it in and the flavors blend together, especially if you have avacado, or cheese on it. I’m telling you even if you’re not on Keto give it a try. Butter makes everything Better. Just ask the French. They will tell you there are 3 things that make French food taste soooo goood. They are Butter, Butter, and more Butter (that’s including cream too, after all it’s what Butter is made from).

Seriously try it. I think you’ll like it.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1433176 2019-07-16T13:14:47Z 2019-07-24T01:50:44Z More on Soaking/Sprouting Nuts

Recently my husband and I were searching the Internet about soaking / sprouting nuts.

We had heard that there were benefits by soaking them but didn’t know
what they were, or how to do it. This is what we found out.
All nuts and seeds have bacteria on them, which I didn’t realize before.
Also, nuts and seeds as most fruits, nuts, and vegetables, have a
natural desire to not be picked and eaten. The natural defense is
usually a bitter taste (usually tannin) due to bacteria that grows on
them to protect them, so when birds, bugs, etc. go to eat them the
critter will get a bad taste and not want to consume it.
Another thing that are in these nuts and seeds is an enzyme called
Phytates. This enzyme makes digesting nuts, and seeds difficult.
So to make them cleaner, better tasting, and easier to digest it is
suggested that you soak them and dehydrate them. The result is
fascinating. We tried it and sure enough it really does make a
noticeable difference. We found them to be mild and buttery in flavor.
I put the directions below for you Incase you’d like to try them.
Please let me know what you think. My email is listed below.
Soaking and drying nuts and seeds.
Put nuts, or seeds in a bowl.
Pour hydrogen peroxide to cover them.
Let sit for 2 hours.
Rinse the hydrogen peroxide off really well under running water
In the same bowl cover the nuts with salted water, preferably with
distilled water, I used our well water.
Add 1 Tbsp. Sea Salt
Let soak overnight.
The next day rinse the nuts under running water again very thoroughly.
Pour the nuts, or seeds on to a cookie sheet/jelly roll pan.
Put pan in your oven and turn it on to 110 degrees, or better yet if
you have a dehydrator put them in there (you can put it in the garage
so you don’t heat up your house).
You want to dry them at least 4 hours then check them to see if they
are crispy yet or not.
Once they are crispy they are done.
Remove them from the oven or dehydrator to cool.
Store them in an air tight container in a cool spot or refrigerator.
Here is a list of nuts and seeds they recommend soaking and drying:
Any nut with a brown skin such as walnuts, almonds, pecans, and Brazil nuts.
Chia seeds, sunflower seeds, pumpkin seeds, alfalfa seeds, sesame
seeds, and flax seeds. 
I hope you found this helpful

Pamela Warfield
tag:www.castironpam.com,2013:Post/1433174 2019-07-16T13:11:00Z 2019-07-16T13:11:00Z Diet Changes #2

As my husband works in his shop he listens to the radio. He loves music and staying informed on many topics.

One of the topics he likes listening to is on health/diet.

Several months ago he heard an interview they were talking about the benefits of the Keto diet.

This really caught my husband’s attention so he found several you tube videos on Keto of several different people.

These people are not Joe Blow down the street but doctors, personal trainers, body builders, etc.

After watching a boat load of videos and really checking things out we decided to give it a try.So that s just what we did. It really works.

I will give you one word of caution. If you don’t already eat a wide variety of vegetables, especially the greens, go slow adding them in.

I already ate a variety of vegetables, greens included. My husband on the other hand not so much. So for me it was easy to eat them.

Eddy on the other hand got to where it was too much too fast and his stomach started having issues.

The diet works great for losing weight, of that there is no doubt, but if your stomach isn’t used to eating 1 cup or more of vegetables, 

greens especially go slow. Add in 1 new vegetable or green a week in small increments then slowly increase them to where you can eat a 

cup or more at each meal and save yourself any tummy problems that might otherwise arise.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1433030 2019-07-16T01:55:25Z 2019-07-16T01:56:18Z Up and Running

Whew! It’s been awhile since I have posted anything due to change over difficulties. Well now that’s all done I can make posts of new recipes, and articles that may be of interest to you.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1390300 2019-03-26T13:06:51Z 2019-06-30T19:09:35Z My Sugar / Sweeteners Change

Ten years ago I found out I was borderline diabetic. Determined NOT to become full blown diabetic I immediately changed the sugar and 

sweeteners I use.

Are you ready? Here is what I did. 

I went from refined sugar and sweeteners to unrefined organic sugar and sweeteners.

You're thinking WHAT? that's the same thing. Sugar is sugar, Right? WRONG!

All sugar is not created equal. You see to make refined white sugar (and yes brown sugar is also refined) is (in a nut shell):

1. They take the sugar caneand press the molasses out of it.

2. Using bone ash they bleach it.

3. To make brown sugar molasses is added back to the refined white sugar, which doesn't change it back into organic sugar. 

What ends up happening is all the nutrients are removed and you end up with is a nutritionally deficient sweetener that stimulates your 

taste buds to want more and more. Which are just wasted calories and non complex carbohydrates that cause you to gain weight.

However, with organic unrfined sugars this is how they are made (again in a nut shell version):

1. They take the sugar cane an press out the molasses.

2. Then either they let the molasses dry naturally or use a heat source (Depending on what type of brown sugar you are using), leaving all

of the nutrients contained.

3. To make a lighter sugar they take the molasses and steam it to create a vapor and dry it. 

So you can see how oranic unrefined sugar retains its nutrients.

Also, I have found that by using the unrefined organic sugars I eat a lot less of the same foods. I don't crave more and more sugar. 

Where I used to be able to eat two pieces of cheesecake, and I LOVE cheesecake, now I can only eat one smaller piece. My taste buds 

and belly are much more easliy satisfied, which in my book is a good thing. By making these changes I have lost a total of 65 pounds. I 

am at a plateau right now and need toexercise more but at least I know the foods I eat aren't the problem, it's just me. Also, because I 

have lost so much weight I feel better and have more energy.

In the beginning I  mentioned that I switched the sweeteners I use as well. So instead of regular pancake syrup I use Pure Maple Syrup,

Honey and Brown Rice Syrup are great replacements for Corn Syrup. 

I use Brown Rice Syrup in any recipe that calls for Corn Syrup and I have found it works pefectly so far. It also has a nicer flavor. While it 

is plenty sweet it does not have that over the top cotton candy sweetness to it. Instead it has a very pleasant buttery flavor.

Like I said before, I am NOT a doctor or any type of health care provider. I am just me. A mother of nine, grandmother of 9, and wife to 

only one husband in my life, and Cast Iron Pam.

I hope you have found this information informative and helpful. 

Don't exclusively take my word for it check out the information for yourself.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1390010 2019-03-26T12:18:35Z 2019-06-30T19:09:40Z Diet Changes

First and foremost I want to make it PERFECTLY clear, I am NOT a doctor, or health care provider at all! I AM however, a mother of 9, 

grandmother of 9 and wife to only 1 husband ever in my life. So please if you have ANY health problems talk to your doctor BEFORE you

make ANY diet changes. I would NEVER want to advise you on health matters. I am sharing what works for me and my family. The 

things I am sharing below are NOT intended for you to diagnose  or treat any health conditions. These are just some changes we have 

made that has been good for us and I wanted to share them with you.

Because both my husband and I want to be healthier we have decided to make a few changes in our diets along with some exercise.

Neither of us believe in following a set diet because that only sets you up for failure. You know like counting calories, no sugar, no fat,

those kind of things.

What we do believe in is eating better. We don't count calories, or deprive ourselves. The thing we do is change the kind of salt, sugar, 

oil, grains, and we eat more vegetables.

My husband read a study saying that you can eat as much as you like just make sure your plate is 1/2 full of vegetables (and don't just 

look at them but actually eat them).

Ten years ago I found out I was border line diabetic, so I made some changes right then. To replace refined sugar we use unrefined 

organic sugar, evaporated cane juice,honey,brown rice syrup, and molasses.  At that time I was a pretty heavy salt user. So once I got a 

grip on the sugar change, I changed the salt we use. 

Man you wouldn't believe how much weight I lost. No joke the weight came pouring off of me. All I did was instead of regular table salt I

use Sea Salt and tasted my food before adding any salt to it.

While using any salt can cause you to retain water Sea Salt doesn't do it as badly. My family hasn't minded the changes at all. 

For myself, I am very careful about the salt and sugar I use.  The rest of my family not as much but at least at 

home I know what they are eating.

Because there are some digestion problems we have decided to eat more whole grains and less refined flours. Notice I said less not NO

refined flours. I still cook with my  sourdough starter using unbleached all purpose flour. Why? Because fermented foods are good for 

your digestion. I even know people personally that can't have gluten in their diets but sourdough even though it's made with all purpose

flour is just fine for them because it is fermented.

These are the kind of changes we have made and it works for us.

I hope you find this information helpful.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1389999 2019-03-25T20:15:52Z 2019-06-30T19:09:45Z Pork Enchiladas

For years I have made enchiladas the same way every time and my family always Loved them.

Now, all of the sudden my husband asked me to make some changes. No big ones. He just wanted the meat chopped instead of 

pulled, red enchilada sauce instead of green, and a little less rice. So since I like to cook to please my husband first and foremost, I made

those changes. Now even my son that stopped eating them because he was tired of them tried the new recipe and likes them better 

than previously.

So here is the new version of Pork Enchiladas.

Pork Enchiladas:

6 cups of cooked and diced Pork

8 oz. Cream Cheese

4 cups grated Monterey Jack Cheese (Use 3 cups in the meat mix and reserve 1 cup for on top)

4 cups grated Mozzarella Cheese (Use 3 cups in the meat mix and reserve 1 cup for on top)

1/2 to 1 cup chopped Green Onions

2 cups cooked (hot) Calrose Rice (I use 1/2 white and 1/2 brown)

Mix all of the above together in a large mixing bowl.

Preheat your frying pan to medium high heat.

Put 2 Tbsp. Canola Oil in frying pan.

cook corn tortillas until flimsy, abot 30 seconds on each side.

Remove tortillas from pan and drain on a paper towel lined cookie sheet to drain off excess oil.

Once the tortillas are done lay them out one at a time on a flat working surface.

Put 1/3 cup of meat mix in the center of tortilla, elongated so it's hot dog shape.

Then squirt a thin line of Sriracha Sauce in each one.

Roll up enchilada and put seam side down in a baking dish.

Drizzel Enchilada Sauce over the top.

Sprinkle remaining cheeses on top.

Bake at 350 F for 45 minutes, until edges are lightly browned, cheese is melted and a little bubbly.

I hope you enjoy them.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1389232 2019-03-23T21:40:49Z 2019-06-30T19:06:11Z Videos/Articles


  • Print
  • Email


Click here for Ed Warfield Woodworks Website






Pamela Warfield
tag:www.castironpam.com,2013:Post/1389229 2019-03-23T21:37:54Z 2019-06-30T19:06:18Z Knives


  • Print
  • Email



When you buy your knives you want to get high carbon steel or high carbon stainless steel.

The high carbon steel will end up looking splotchy but they sharpen GREAT and hold their edge the best.

If you're a stickler about having stainless steel, get high carbon stainless. They'll stay pretty looking for you and sharpen easily.

Stainless steel knives that are not high carbon you might as well throw away when the edge gets bad. They are next to impossible to sharpen, and you have to sharpen them often.

Ideally you don't want to sharpen your knives very often because you remove steel every time you do.

What you do want to do is run it on a GOOD steel. It won't remove the steel like when you sharpen it but it will straighten the edges.

You'll be surprised how wonderfully this works.

Every time you go to use your knives you should VERY carefully check the edge with your fingers, you DON'T want to get cut.

To do this hold, the steel at about 22 degrees to the blade. Starting at the tip run the knife down the front and then down the back. 

This way you get both sides of the knife. Do this 3 or 4 times, then you're done.

If I'm doing ALOT of cutting or chopping sometimes I'll have to stop and clean the knife and run it on the steel again then I get back to work.

In taking care of your knives one IMPORTANT thing to remember is to be careful of the surfaces you use them on.

For instance you don't want to cut on a tile, granite, or marble countertop, by doing so you not only make your knives dull but you can actually ruin (flatten or bend) the edge of your knives. 

A wood or plastic cutting board is the better choice over tile or granite.

We all know that good knives can be very costly so it's to our advantage to take care of them


Those of you that are afraid of sharp knives shouldn't be. Yes, they are sharp and as with anything that's sharp you need to be careful 

but the fact is more people get cut with dull knives than with sharp ones. Why? Because they have to use more pressure to make the

cuts and end up cutting themselves because the food moves from the pressure and instead they get their hand or fingers, and get cut 

sometimes very severely. With a sharp knife you don't use much pressure and have a lot less accidents and stitches.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1389228 2019-03-23T21:36:23Z 2019-06-30T19:06:22Z Kitchen Helps


  • Print
  • Email

Parchment paper is a BIG one. It saves you on clean up.

Baking several batches of cookies for a bake sale? Parchment paper is a MUST!

Take 2 cookie sheets and line them with parchment paper. Cook them. Remove them from the oven and slide them with the parchment

paper onto the counter to let them cool. Line the same cookie sheets with parchment paper again and repeat. Except this time when you

go to put more onto bake the first batch will be cool so you can put them onto a plate and re-use the parchment paper from them to 

cook this batch. 

The beauty of parchment paper is:

1) You don't need to oil the cookie sheet if you're cooking something sticky- saving time, money, and calories!

2) It's re-usable until it literally gets all brown and crumbly

3) (my favorite) You don't need to wash the cookie sheets or pans-just throw away the parchment paper and put the    cookie sheet or pan away.

4) It is relatively inexpensive- get it at restaurant supply for about $36 for 1,000 double sheets-translates to 2,000 cookies sheet size pans.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1389224 2019-03-23T21:28:40Z 2019-06-30T19:06:26Z Staying Healthy During Flu & Cold Season


  • Print
  • Email

I'm NO Doctor but I am an experienced mother of 9 children and I have come to the conclusion that if you stay dry, and warm, and wear shoes on your feet you stay much healthier.

If you do go out and get wet come in and dry off.

If you're chilled get warmed up (stand in front of a fire, drink something hot, take a hot bath).

Cough medicine anyone?

Sucking on cough / throat drops, hard candy works well but if you run out in the middle of the night and need something then you can 

take a soup spoon of sugar and add a few drops of lemon juice to it and melt it over the stove, it helps to soothe the throat and settle the cough for a while anyway.

To keep those germs that will make you sick at bay, use this easy and inexpensive disinfectant for your home and kitchen:



1 oz. of ammonia to 15 oz. water in a spray bottle will disinfect your hard surfaces and is very inexpensive.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1389223 2019-03-23T21:25:56Z 2019-06-30T19:06:29Z Working with Dough


  • Print
  • Email
Rolling out dough
When making pastry, pie, or pizza dough use a cold surface to roll it out on. Granite, marble,or  ceramic surfaces are great to roll dough on.

They are always cooler to the touch than wood for instance. By rolling out on a cool surface your dough will be flakier. 

I ALWAYS use parchment paper under my dough on whatever surface I roll out on, it sure makes clean up A LOT easier.
Pamela Warfield
tag:www.castironpam.com,2013:Post/1389222 2019-03-23T21:23:55Z 2019-06-30T19:06:38Z Picnic Baskets


  • Print
  • Email

Picnic Baskets

We love going on picnics. Everyone gets to play and have fun or just relax. It's also a great way to bond with your kids and make memories that last a life time. I love them. We like to be ready to go on the spur of the moment.

Here's what we have ready to go at all times.

In a crate with flip lids (you could use any storage bin):

1 single burner stove (screws on top of a propane bottle- use a chubby bottle, they are more secure)

1 can of propane

1 box of matches

1 tea kettle

1 coffee pot

6 coffee filters

1 small container of evaporated cane juice

1 box of instant cocoa

1 bread knife

1 serving spoon

1 pkg. of paper cups

1 pkg. of plastic flatware

1 pkg. of napkins

1 pkg. of paper plates

6 pk. of bottled water

1 sm. jar of pepperoncini's

1 sleeve of crackers

1 bag of chips or snack mix

1 can of nuts

1 pkg. of cookies

1 bottle of sunscreen

1 can of bug repellant

1 pkg. of wipes

1 bottle of hand sanitizer

1 cribbage board

1 deck of cards

1 note book

1 pen

1 Frisbee

1 container for catching snakes and lizards or other critter

Then in a small ice chest we put in our cold food and ground coffee beans.

We bring a jug of iced tea and a jug of water (for making coffee and cocoa). It may also come in handy for the car’s radiator- you never know!

Pamela Warfield
tag:www.castironpam.com,2013:Post/1389220 2019-03-23T21:22:50Z 2019-06-30T19:06:46Z A Few Tidbits


  • Print
  • Email

Macaroni and Cheese

To keep things interesting when you make macaroni and cheese it's nice to sometimes make little changes. 

Something as simple as changing the type of cheese you use or adding a little bit of chili paste (to taste) or other seasoning, can really make a difference and keep them wanting more.

Give it a try sometime and see what your family thinks about it. You may be surprised. They may even make a suggestion for next time.


Pineapple Upside-down Cake

When making upside down cake don't be stuck in a rut with only using pineapple, try apricots or peaches or some other favorite fruit or fruit spread.


Trying Something New

Whenever trying something new keep notes!

That way you can look back and make changes as necessary.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1389219 2019-03-23T21:21:48Z 2019-03-23T21:21:48Z Stretching Your Food Dollars


  • Print
  • Email

Need to stretch the food dollars? Here's a tidbit for you…

How to serve 6 people four meals for $14 using 1 chicken:

1. Cook Chicken (I use big chickens) on the barbecue and serve it with a cool green salad. (Cost about $6) 

2. The next day take the drippings and the carcasses from the chickens and make Chicken Stock. (Cost about $1) Use the chicken stock and make Ranch Beans for dinner and serve it with Corn Bread and Salad. (Cost about $4)

3. Take the leftover chicken meat and cut it up into bite size pieces. throw on a couple of potatoes to bake or peel and cut them into bite size pieces, put them in a pot of water and boil 'til tender and drain the water off, and use them to make Chicken Pot Pie.(Cost about $3)


4. Use leftover beans and any leftover chicken to make Tamale pie.

There you have 4 meals from 1 Chicken total cost of about $14. How's that for stretching your food dollars?!

Pamela Warfield
tag:www.castironpam.com,2013:Post/1389218 2019-03-23T21:20:35Z 2019-03-23T21:20:35Z Ricotta Cheese Substitute


  • Print
  • Email

The other night our daughter wanted Manicotti for her birthday dinner. I went shopping the day before and thought I got everything I 

needed and was sure I had the cheese at home. Only come to find out I needed Ricotta cheese after all. I( was really stuck. Everyone 

knows Manicotti and Lasagna is ALWAYS better the next day so I wanted to make it ahead and eat it the next day. What was I going to do 

with out Ricotta or Cottage cheese? So I looked in my fridge and found I had cream cheese and sour cream. Then I mixed equal parts of 

both to make the texture right and tasted it. It tasted great so I went ahead and used it instead of running out to the store which is 8 miles 

away. I was hoping it would go over well, sweating while I waited to see everyones comments. Whew, it worked! No one knew what I did

and they all said it was the best they ever had.

I love being creative and making substitutes that work, well at that.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1389217 2019-03-23T21:18:18Z 2019-03-23T21:18:18Z Potlucks and Potluck Etiquette


  • Print
  • Email

Potlucks and Potluck Etiquette

This is dedicated to my friend Renee´ because if not for her suggestion I never would have thought of this topic.


You may be talking to yourself saying things like “Where do I begin? I mean I really do want to have several people over and have them bring a dish but, how do I go about it?”

Well I hope you find your questions answered in this book.

Let’s begin.

To start with you need a date, time, and guest list. Secondly you need a menu. This is where a lot of people get stuck. I find it easier to plan a menu when you have a theme, for instance, Christmas.

Now that you have a theme you can plan the menu. Below I’ve given you a sample menu.


Roasted nuts

Potato chips

Dips (onion, ranch, spinach)

Vegetable tray

Fruit tray


Christmas dinner:




Mashed potatoes




Tossed green salad

Cranberry sauce

Green bean casserole

Jell-O salad

Sparkling cider



Apple Pie

Pecan Pie

Cheesecake bars

Cookies (especially if there’s a lot of kids)


As the host/ hostess it’s your place to supply the main dish(es), and tableware (plates, cups,  flatware, napkins, table cloths), at least some of the appetizers, and the basic condiments (butter, salt, and pepper).

if you decorate according to So for Christmas dinner you would supply the turkey, stuffing, gravy, cranberry sauce, butter, salt, pepper, plus the items listed above.

It's also fun to have a theme.

You may even want to have people dress in costumes, if it’s appropriate.


After you’ve made your menu, when you get RSVP’s you just write down their name next to the item(s) they’re bringing.

After that’s done you may find that you’ll need to revise your menu a bit and fill in the gaps.

For church or club potlucks it’s best to break up the last names by

Groups, such as A-D, E-H, I-L, M-P, Q-T,U-Z. Now you can assign each group a dish to bring (appetizers, main dish, side dish, bread, beverages). The church or club would be responsible for all tableware, condiments, coffee, and pitchers of water. If it’s a small group they may also put out a main dish and a dessert just as a buffer. Main dishes and desserts are probably the two most important items to be sure there’s plenty of to keep everybody happy.


Themes are a great way to help plan a menu. This is especially nice for church or club potlucks. It helps people to be able to come up with a dish to bring. I’ve found that if there isn’t a theme then you end up with a huge amount of desserts and not nearly enough of main or side dishes. This makes for a lot of grumbling adults and very hyper kids.

Here’s a list of different themes you may like to try:

All American


Family Heritage



Soup and Salads


There’s an etiquette associated with potlucks? Officially no, but in “my book” there is.

Just look back to the potlucks you have been to in the past.

One question that gets tumbled around is “Who goes to the front of the line?”

Here’s the answer.

Pregnant women and their families along with the elderly.

Why? You ask.

Here’s why.

Maybe you’re pregnant and by the time you get to the food you’re about to pass out from low blood sugar.

It’s hard enough for many elderly people to stand very long. They lose their balance easily so getting bumped into by someone running into them can cause them to fall and possibly break something. Besides they deserve to have some respect shown to them by letting them ahead of the line.

How many times have you been waiting in line and a couple of kids take four pieces of fried chicken that you know they’re not going to eat only to have them take a bite out of one and throw the rest away?

Maybe you’ve finished your real food and are ready for some dessert. So you go to get the one you’ve been waiting for only to have someone ahead of you take three or four desserts, and of course there’s nothing left of the one you wanted. Walking back to your seat you see several people have loaded up on desserts leaving several people without any?

To solve this problem parents of children nine years old or younger should dish up what they expect their child(ren) to actually eat for the meal before they get dessert. When their child(ren) is/are done with their food the parents should get some dessert for their child(ren). This way the kids eat a meal, get some dessert, and provided there was plenty of food and desserts brought in the first place everyone benefits and is happy.

In Closing

This is meant to be a guideline for those putting on or in charge of potlucks.

I did not include recipes.





Pamela Warfield
tag:www.castironpam.com,2013:Post/1389135 2019-03-23T18:19:08Z 2019-03-23T18:19:08Z Chicken Feta Penne

Chicken Feta Penne

Toss together in a Dutch oven and serve hot:

2 cups barbecued chicken breast- cubed

1/4 lbs. of bacon – cooked, crumbled and drained on paper towels

1 16 oz. pkg. of Penne pasta - cooked and drained

1/3 cup pine nuts- roasted in olive oil 'til golden

1/2 bulb of roasted garlic- roasted in olive oil in the oven on 250 F for 45+ mins. 'til soft and lightly browned

1 cup fresh tomatoes- cut into pieces

1/2 red/yellow/ or orange bell peppers cut into thin slices and sautéed in olive oil 'til tender

1 cup Feta cheese crumbles

1/2 tsp. dried thyme

1/2 tsp. sage

Serves 8

 Note: You can add sautéed mushrooms as well.

I served this with my Spinach salad and French bread –and BOY was this a hit!


Pamela Warfield
tag:www.castironpam.com,2013:Post/1389134 2019-03-23T18:17:40Z 2019-03-23T18:17:40Z A Few Facts About Cast Iron Cookware

A Few Facts about Cast Iron Cookware

Cooking with cast iron makes camp cooking A LOT more fun!

While there are an awful lot of brands of cast iron cookware out there to be had, NOT all cast iron is created equal!
Like anything else, you get what you pay for! 
Since it's an investment that'll last a lifetime (or lifetimes) it pays to buy the best you can. Lodge brand is the old favorite. American cookware brand is great as well.
I never like buying porcelain lined cookware of any type -the reason being, it chips and the chips get in your food. Not to mention it's very expensive. 

Just give me good ol' plain cast iron.

Pamela Warfield
tag:www.castironpam.com,2013:Post/1384494 2019-03-15T18:06:57Z 2019-03-15T18:06:57Z Seasonings

Many of you may not know that Cast Iron Pam has her very own line of Seasonings. She also has cookbooks she writes and sells.

To purchase any seasonings or cookbooks you can either call or email her. Another thing you may not realize is that she also has a nut 

business-Warfield Farms. Both businesses are ran out of her house. Sooo, If you are in the area you can always stop by to try  some

samples of nuts, and /or rice syrup. 

Keep your eyes open. From time to time Pam will have tastings that she will post on Facebook, and send out emails to inform you of an

event coming up.

If you have any questions about a recipe or you would like some information that she can help you with, Please call or email her. Pam is 

always ready to help.

You can reach Pam at (530) 528-8825 or email her at: castironpam@gmail.com

Pamela Warfield
tag:www.castironpam.com,2013:Post/1384885 2019-03-12T19:47:25Z 2019-03-12T19:48:14Z My Eddy's Favorite Toffee Covered Nuts

Good weather is finally here.
Don't get me wrong. I'm thankful for the rain we got, it's just nice to have clear skies, sun, and warm weather. It makes everything come to life. Flowers bloom, trees bud out, beauty is every where.
Well with all of this it also gets most of us motivated to get more active.
When you are active you also get hungry. What is a perfect snack to have on hand you don't have to feel bad about eating and is healthy? Nuts. Especially Walnuts.
Walnuts are very high in Omega 3 oils, and they satisfy the need to eat something crunchy, and are loaded with protein.

My Eddy's Favorite

In an attempt to find a snack that wasn't high in carbs., my husband asked me to make a candied nut that wasn't loaded with sugar but was yet was flavorful. 
After several recipes this has ended up being My Eddy's favorite. Hope you enjoy it.
In an attempt to find a snack that wasn't high in carbs., my husband asked me to make a candied nut that wasn't loaded with sugar but was yet was flavorful. 
After several recipes this has ended up being My Eddy's favorite. Hope you enjoy it.

Toffee Covered Nuts
1/4 cup Evaporated Cane Juice (or Sugar)
2 Tbsp. Butter-melted
2 Tbsp. Brown Rice Syrup (or Corn Syrup)
1/4 tsp. Sea Salt (Salt)
2 cups Raw Walnuts
2 Tbsp. Sesame Seeds

Preheat oven to 300 F.
Prepare a 10"x15" pan with parchment paper, then lightly oil the parchment paper.
In a microwave safe bowl combine everything EXCEPT the Nuts and Sesame Seeds.
Put in microwave for 30 seconds, long enough to melt the Butter, and pour into mixing bowl. Add the Nuts and Sesame Seeds. Stir to coat well.
Pour into prepared pan. Bake 10 minutes, stir, continue to cook another 15 mins.
Remove from oven. Cool on wire rack. Break apart, store in an airtight container.

2 Attachments
Pamela Warfield