5 Easiest "Poor" Foods That Will Make You RICHER (Texas Ranchers Lived On Them)

📖 Texas Ranch Cooking (Straight from the Chuckwagon) — 428 pages, 116 recipes, 36 old ranch tricks. Link in the top comment 👇 All 5 dishes in this video are in the book: Migas (No. 086), Greens with Pot Likker (No. 078), The Everyday Pot of Pintos (No. 001), Cowboy Stew (No. 045) and Salmon Croquettes (No. 060). Most families who live on boxes, bags and little plastic trays spend far more than they need to, for food that doesn't keep them full. Texas ranch families ate better for pennies a plate. ⭐ WHAT YOU NEED (the ranch pantry) • Corn tortillas (stale is fine), eggs, cheese, onion, jalapeño, tomato • Collard, turnip or mustard greens, a smoked ham hock, cider vinegar, red pepper flakes • Dried pinto beans, kosher salt, garlic • Ground beef, smoked sausage, bacon, potatoes, canned beans, canned corn, canned tomatoes, beef broth, chili powder, cumin • Canned salmon, saltines or cornmeal, flour, bacon grease ⭐ THE 5 DISHES 1. Migas: stale tortillas fried crisp and scrambled with eggs. Breakfast for four in 10 minutes (pages 200–201). 2. Greens with Pot Likker: greens simmered with a ham hock. Wash them three times, and save the broth (pages 182–183). 3. The Everyday Pot of Pintos: brine the beans overnight, then keep them at a lazy simmer. One pound makes 6 to 8 bowls (pages 14, 15, 281). 4. Cowboy Stew: one pound of meat plus pantry cans feeds ten (pages 110, 111, 282). 5. Salmon Croquettes: one can of salmon makes six patties. Mash the soft bones in for calcium (pages 142–143). 📄 EVERY PAGE NAMED IN THIS VIDEO • p. 7 · A word from Wade: "food that fills people up and brings them back to the table" • p. 14 · The Everyday Pot of Pintos (No. 001): the brine, the pot, and how to serve it • p. 15 · Split, mushy beans mean the pot boiled too hard • p. 110 · Cowboy Stew (No. 045): "built from the pantry" • p. 111 · Cowboy Stew trick: keep a stack of canned tomatoes, beans and corn in the pantry • p. 142 · Salmon Croquettes (No. 060): Mama's Friday supper • p. 143 · Salmon Croquettes: method, the soft bones, "canned fish is protein that never goes bad" • p. 182 · Greens with Pot Likker (No. 078) • p. 183 · Save the pot likker, wash three times, and collards can take up to 2 hours • p. 200 · Migas (No. 086): "border cooking that never threw anything away" • p. 201 · Migas: method and trick (chips from the bottom of the bag work too) • p. 281 · Beans plus cornbread is a full supper (the math) • p. 282 · The one-pound rule THE HONEST WORDS: • Soggy migas → fry the tortillas crisp before the eggs go in. • Gritty greens → they weren't washed enough. Always wash three times. • Split, mushy beans → the pot boiled too hard. Keep it at a lazy simmer. • Stew too salty → canned goods carry salt. Use low-sodium broth. • Croquettes falling apart → chill the patties 15 minutes before frying. Poor folks' food was never poor. It's the food that kept four generations of my family fed, and it'll do the same for yours. What was your family's poor folks' supper, the one that never cost more than a few dollars? Tell me your county in the comments. The best comment picks the next video. 👇