Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
http://www.miserlymoms.com/maindishrecipes_updated.html
Other Main Dishes
Aunt Bev’s BBQ
This recipe is really great. My family loves it. Especially in the summertime. I love it too cause it is so easy to just put on and let cook all day. Sometimes we let it cook all night and I finish it in the morning. After it’s been in the fridge all day, the seasonings have set and it’s even better. I don’t know the real cost because the big expenses are the meat, BBQ sauce and buns. Other than that, we always have the seasonings on hand. The other great thing is if you’ve run out of something, you can just leave it out or if you don’t have ground mustard use regular mustard. If you don’t have onions, use onion powder. It’s so versatile a recipe. My husband likes cole slaw on top of his sandwich so I make that and some baked beans for sides.
Sometimes I buy the bigger piece of meat at 7 or 8 lbs and just cut it in half when I get home.
3 lbs or more Boston Butt (Pork) ($.99/lb on sale $1.49 regular)
2 onions (pennies)
2 stalks celery (pennies) (i don’t like chunks so I grind in the food processer with onions)
Spices (never exactly measured, just sprinkle in on top of the water)
garlic powder
ground mustard
cumin
ground red pepper
ground white pepper
ground black pepper
BBQ sauce (use your favorite; I use Bull’s Eye Orig or KC Masterpiece Orig, whichever is on sale $1.50ish)
10 shakes Worcestshire Sauce (I use Lea & Perrins) (pennies)
10 shakes of Colgin’s Liquid Smoke (pennies)
1/3 cup UNPACKED brown sugar
8 pack Hamburger Buns ($.70 at bread store)
Place roast in crock pot. Put celery and onions in crock pot. Cover roast with water. Sprinkle each spice into the water until they they have spread and lightly cover the top of the water. Turn crock pot on low for 9 - 12 hours. Meat will be done when you pick it up and it literally falls off the bone. Take meat out and let cool a little.
While meat is cooling, drain crock pot reserving the celery, onions, and spices. Take meat by chunks or pieces and pull apart by hand into shreds. (Really easy). Place meat back in crock pot with reserves. Add 9 -12 oz BBQ sauce and brown sugar. Taste. Add more spices to taste and/or more BBQ sauce. You can eat right away, but I let it cook a little while longer so the sauce and everything can get soaked in.
Makes about 8 sandwiches. About $.60 per serving.
For an easy side dish, you can use the same spices, BBQ sauce, Worcestshire, and Liquid Smoke to taste and add to the baked beans. (I use Campbell’s pork & beans) and let them simmer for awhile to absorb the seasonings
Mystery Burgers
2 egg whites
1 cup low-fat or fat-free cottage cheese
1 cup rolled oats
1 pkg. onion soup mix
Mix ingredients together and make into small “burgers” or “meatballs.” Fry in a small amount of oil, about 3 minutes on each side. I think these taste even better a day after you first make them. Less than $1.00 per batch. (Try the house brand of dry onion soup mix, or there is a recipe in the Tightwad Gazette book.)
P.S. Save the egg yolks for custard (also good with this meal, especially chocolate.)
Submitted by: Renee Gorby
Salmon Cakes
1 can salmon ($2/can)
1/4 cup relish (about 10 cents)
1/4 cup mayonnaise (about 10 cents)
1 diced carrot or celery stick (about 10 cents)
One lemon (about 30 cents)
1/4 cup corn meal (about 10 cents)
vegetable oil spray (negligible, about 10 cents?)
This is quick and healthy. Combine salmon, relish, mayonnaise, carrot/celery. Zest the lemon and mix zest and juice of lemon with salmon mixture. Form into patties. I use this quick technique:
Sprinkle a little corn meal in the bottom of a quarter cup measuring cup. Add salmon mixture almost to top. Top with more corn meal. You end up with about 10-12 perfectly sized, corn meal coated salmon cakes. Pan “fry” on medium to medium high about 2-3 minutes per side. With a salad and a loaf of bread, a great meal.
P.S. You can take the bones out of the canned salmon but I keep them in; they taste fine and provide calcium. A yummy way to get those healthy omega oils (from the salmon) in your diet.
Total cost about $2.80 for entire recipe, 70 cents per person.
Submitted by: Catherine
Red Beans & Rice
1 lb. smoked sausage (about $2.00 or less if it’s on sale)
1 can (10 ounces) tomatoes and green chilies (about $.60 store brand)
2 cans (16 ounces each) red beans or dark red kidney beans, undrained (about $.50 each store brand1 can (10 3/4 ounces)
cream of mushroom soup (about $.60 store brand)
3/4 tsp Creole seasoning (miniscule amount unless you have to buy a new container; we keep some on hand all the time)
4 -5 cups cooked white rice (about $.50)
Cut up sausage into 1 inch chunks. Brown sausage in 10 inch skillet.
Add tomatoes, beans, soup, and seasoning and heat through. Add cooked rice and heat through again, if necessary.
Another variation on this I tried this week that was just as delicious was using cubed chicken (bought on sale for $1.69 lb in frozen bag) - I used three chicken breasts and browned them in about a tablespoon of oil and 1/4 tsp of the Creole seasoning.
I got this recipe from a friend who brought it to us when my son was born last December. We loved it so much, and since it was only about $.95 a serving (it’ll serve 5 easy, and add more rice to have leftovers!) we have had it many times this year.
Submitted by: Heather M.
MacWeenies
This is a quick, easy, and surprisingly tasty recipe for lunch or dinner. My Mom used to make this for us when we were kids, but it didn’t get its name until my two boys came along, giving it the now obvious title!
2-3 packages store brand macaroni and cheese (3 - 4 packages for .99)
1/4 cup butter/margarine per package of macaroni used (?)
1/4 cup milk per package of macaroni used (?)
1 package hot dogs (on sale for 2 for $1.00 at Winn Dixie)
Boil Macaroni as suggested on package. About 2 minutes into the macaroni boiling, add cut up hot dogs* and allow to cook until both macaroni and hot dogs are done.
Drain macaroni and hot dogs in collander and return to pot.
Add butter, milk and the cheese packets from the boxes of macaroni and stir over very low heat until well blended.
That’s all there is to it, all for $2.00 or less. Add a veggie or a salad and bread and you’re done! I’m not a hot dog or even boxed macaroni fan, but I really like this — maybe because it’s so easy!
* Caution - If you have small children, cut hot dogs lengthwise before cutting into chunks - hot dog “circles” are easy for a small child to choke on.
Submitted by: Linda M
Potato/Salmon Au Gratin
7 potatoes peeled and sliced
1 onion
2 Tbs. butter or margarine
2 Tbs. flour
2 cups milk
1 can salmon
1/8 block of velveeta type cheese or 3/4 cup shredded cheddar
salt and pepper to taste
Melt butter or margarine in skillet. Cook onion until tender. Add flour. Whisk in milk. Boil for one minute, stirring constantly. While heat is low, add cheese and melt. Then add drained salmon to au gratin mixture. Arrange half of the sliced potates in casserole dish. Pour half of salmon mixture on top. Repeat. Bake for 1/2 hour at 350 degrees or until bubbly. We love this with sliced tomatoes out of the garden. Will feed 3 people 2 meals or 6 people one meal. Cost is approximately $4.00.
Submitted by: Karen Edwards
Stuffed Bell Peppers
This is a cheap dish especially if you can grow your own peppers. If you do not have this luxury (as I do not) buy them at your local farmers market. I have found peppers as inexpensive as $.35 each! If you still can’t find them cheap this recipe works well with tomatoes or onions as an alternative.
6 large bell peppers ($.35 each on sale or home grown)
1&1/2 cups uncooked rice (aprox $.50)
1 lb ground sausage ($.99 on sale)
1 pk dehydrated onion soup ($.79/box on sale)
1 jar your fave spagetti sauce ($.99 for store brand)
water
Cut the tops off of peppers (or onions or tomatoes) and scoop out the seeds. Set aside. Cook rice in water as package directs. Let rice cool completley before handling. This should take about an hour. In a large bowl combine cooked rice, sausage, onion soup & 1/2 jar spagetti sauce, mix well. Stuff each pepper until just over the top of opening. Place in a large glass baking pan. Pour remaining sauce over top of peppers. Bake at 350 for 1hour & 15 min so sausage can cook completely. Total cost per serving: $.85... Enjoy!
Submitted by: Brandy White
Quick Quiche
This can be made in 10 minutes, thrown in oven for 40 minutes and can be eaten hot or cold. Can be made as simple or elegant as required from your choice of fillings and toppings. Good for lunches or dinners. Can be a meal in itself.
Mix in bowl:
1/2 cup flour (20c)
2tsp baking powder (cost negligible)
salt and pepper to taste (cost negligible)
1 cup grated cheese (50c)
1 cup milk (20c)
4 eggs ($1.00)
Choose 2 or three items from list below for filling according to cupboard, purse and taste:
1/2 can creamed corn
4 leaves silverbeet (spread on bottom of bowl)
1/4 head brocolli chopped
1/2 cup mixed frozen vegetables
1/2 cup grated carrot,
4 rashers bacon, chopped
1 can of asparagus (or fresh)
1/2 finely chopped onion
1/4 cup chopped parsley
1 small tin of tuna
any leftovers in fridge
What do you like?
Put into base of greased oven-proof dish. Pour egg mixture over top. Top with rings of tomato for decoration. Sprinkle with chilli or cumin powder to taste. Bake at 180* Celcius for 40 minutes, or until golden. Leave for 5 minutes until it has shrunk slightly in dish. Can be served with a simple summer salad for dinner, a good lunchbox item, or quick lunch.
Hope people like this. I am not the best of cooks, and haven’t been able to destroy this recipe yet.
Submitted by: Anita Hudson
Barbecued Ham Sandwiches
This is by far the best barbecued ham recipe I have ever tasted. It’s tangy, not spicy, and even kids love it. I have served it at birthday parties and picnics and even taken it to funeral gatherings. It is also very inexpensive to make even for a crowd (I usually double the recipe) and keeps well all day in a crockpot. Leftovers are great and it can be frozen.
2 pounds chipped ham ($1.98 - on sale for .99 pound)
1 can condensed tomato soup (.50)
1 15-oz. can tomato sauce (.50)
1/2 cup brown sugar (don’t pack) (.20)
1/2 cup vinegar (.10)
3 tablespoons Worcestershire sauce (too small to calculate)
1/2 cup ketchup (.25)
Slice chipped ham into strips. Set aside. Combine sauce ingredients in large saucepan and cook for 20 minutes until hot, stirring to keep from sticking. Then add ham and cook for 20 minutes more or until heated through. Serve with tongs onto hamburger buns (.80 for a dozen). Makes at least 12 sandwiches for total cost of around .36 per sandwich.
Submitted by: Melanie Ditzel
Frugal Turkey Leftovers
Here is a recipe for using up left over Thanksgiving turkey. I just developed it today and it is good. To 4 cups of chicken stock add 3 whole cloves, l/4 cup of red wine. l teaspoon of garlic and l l/2
cup of pearl barley. Cook until barley is only slightly tender, but not mushy. This takes about l/2 hour. You might have to add water as this cooks. When barley is almost tender, add 4 chopped carrots, 2 stalks of celery, chopped, and chunks of left over turkey. (The breast seems to taste the best in this soup). Cook until veggies and barley are tender. Sprinke with a dash of dill weed and freshly ground black pepper. Adjust water if necessary.
Good and not too turkey tasting for people who are growing tired of turkey.
Submitted by: Joan Heller
Salisbury Patties
2 lbs. TVP Crumbles
1 envelope onion soup mix
1 1/2 c. soft bread crumbs
1/3 c. water
1 TBS. Worcestershire sauce
ground black pepper a bit
Mix all ingredients well. (I use my stand mixer for this, so my hands don’t get as messy.) Then shape into 10 oval shaped, slightly flattened patties. Brown well, cool and freeze in 2- 1 qt. freezer bags. Makes two meals of 5 patties each. Adjust your portion sizes to your family. Serve with mashed potatoes, a green veggie, and mushroom gravy.
The TVP crumbles were 1.19 each (You need 2 bags) at Canned Foods, onion soup mix (maybe 1.00 pretty cheap; I made my own). Worcestershire sauce was $.99. The bread crumbs I made from a loaf of bread that I bought for $.49. So, I would say the whole recipe costs $4.86; which would be about $0.49 per serving. This makes 10 servings.
Submitted by: Joanne Sabio
Pancake Pasta
I found this tasty recipe a few years ago and it is a dish that my daughter always asks for. The spices give it a wonderful middle eastern flavor. It’s very inexpensive to make, about $1.60 when the pasta is purchased at sale prices, and it serves about 4. You can serve it with plain yogurt.
4 cups cooked spaghetti (one 16 oz. box)
4 large eggs
1 t. ground cardamon
1/2 t. anise or carraway seeds
1/4 t. ground cumin
1/2 t. sugar
salt & pepper
3 T. butter or vegetable oil
1. In a mixing bowl whisk together eggs, spices, and sugar. Add pasta, salt, pepper.
2. Heat butter or oil in a large skillet over medium-high heat. Add pasta mixture and reduce heat.
3. Cover skillet and cook until bottom is crisp; about 15 minutes.
4. To serve, invert skillet over a platter. Cut into wedges and serve with yogurt if desired.
Submitted by: Diane McHugh
Tortellini and Vegetables
This is a family favorite and is quite inexpensive if you can use some garden produce. It makes a generous amount that can easily be increased by adding an extra vegetable or two.
1 16 oz. pkg. frozen cheese tortellini (1.64 on sale)
1-2 tomatoes, cut into medium size chunks (free from garden)
1 onion, cut into wedges (.26)
1-2 medium zucchini, sliced thickly then cut in half to make half-circles (.35 ea.)
approx. 1/3 cup olive oil
parmesan cheese (approx. .50 for oil and cheese)
Cook and drain tortellini according to package directions. Heat olive oil in a large skillet then sautee onion and zucchini until onion begins to become transparent and zucchini becomes tender. Add tomatoe (s) and heat through for approx. 2 minutes. In large serving dish combine tortellini with vegetables and sprinkle with parmesan cheese.
Submitted by: Diane
Vegetarian Burritos
Here is one of our family’s favorite recipes. Not only is it pretty cheap, but its *fast*... it only takes me about 10-15 min. to make from start to finish.
Ingredients:
1 can corn
1 can tomatos
1 can black beans
a dash of red pepper (if you like things spicy)
grated cheddar or jack cheese
Flour tortillas
Pour the corn, tomatos and beans into a pan (if the tomatos are whole, use a spatula to chop them into chunks). Heat the mixture to boiling and then let simmer until heated through (5 - 10 mins). When you add the beans, corn, etc. into the pan, add about 1 tbsp of cumin and 1 tbsp of chili powder (or thereabouts... I’ve never actually measured it). Basically, the spices are “to taste.” Meanwhile, warm up the tortillas in the microwave or on a burner. When the filling is ready, use a slotted spoon to put a spoonful (or so) on each tortilla. Sprinkle a little grated cheese on top of the filling, if desired. Wrap the tortilla around the filling “burrito-style.” These are a little messy to eat, but very tasty.
Makes about 6 burritos (depending on how much filling you use for each one).
Just imagine how cheap it would be if you started with dried beans,
homemade tortillas, and tomatos and corn from your garden.
Submitted by: Shari
Macaroni, Peas And Cheese Salad
Take the macaroni from a box of macaroni and cheese dinner
Take 1/4 package of frozen peas
Take 3 Tbsp. of mayonnaise from a jar
Take 1/4 lb. of cheese from a 2 lb loaf
Cook the macaroni and peas in boiling water for the length of time recommended for the macaroni to cook. Drain. Cool. Chop the cheese into little cubes. Add the mayonnaise and mix. You can add a little dash of garlic salt or herb salt to jazz it up a bit. This recipe is going to cost you about 80 cents to make and you could have servings for 3 to 4 people so that is 20 to 27 cents per serving. It is a good summertime recipe especially.
Submitted by: Julie
Tortilla Pizza
1 package of flour tortilla any size you want
1 can pizza sauce or spaghetti sauce (will only use about 1/2 of pizza or 1/3 of spaghetti)
1 8oz pkg mozzarella cheese
whatever toppings you would like we use mushrooms and pepperoni
Top flour tortilla with sauce, cheese and toppings and bake at 450 for about 5-8 minutes or until cheese is melted. Very cheap and kid friendly. Both my sons (ages 2 and 6) love to help make and eat these pizzas. And the best thing is that everyone can have the toppings they want because they are just right for individual servings.
Submitted by: Suzanne
Sausage in a Crock Pot
1 turkey smoked sausage(1.99)
2 cans French-style green beans(.39)
8 medium potatoes
1 large onion
In a crock pot, layer 1can of green beans (drained),1/2 onion sliced, 1/2 of potatoes thinly sliced. Repeat layers. Cut smoked sausage into about 10 pieces and put on top of layers. Add a dash of salt and pepper. Cook on low 8 hours or on high 5 hours. Very easy and delicious. My family asks for it over and over.
Submitted by: Tracy
Tuna Barbeque
A friend of mine gave me this recipe and I was skeptical at first. But I did try it and you will not believe how wonderful it tastes. Everyone always asks me the same question. “How do you get your roast so tender”? You can’t taste the tuna. You have to try this. It’s cheaper and takes no time at all. This recipe feeds a family of four.
3 Cans of drained Tuna in water (completely drained)
1/4 C. of onion (or what your choose)
1/4 C. of green pepper (if desired)
1 1/2 Cups of barbecue sauce (homemade works great)
Combine all ingredients in a nonstick skillet. Heat thoroughly for about 10-15 minutes. Serve on bread of your choice.
Submitted by: Karen, Louisville
BBQ Pork
1 T. vegetable oil (negligible)
3 lbs boneless pork (I found boneless Hollywood ribs on sale for about.99/lb., but I imagine a pork butt cut into large chunks would work just fine)
1 bottle spicy BBQ sauce (store brand 0.79)
1 12 oz. can beer (.50)
1 med onion, sliced (.50)
2 t. dried thyme (.20)
salt and pepper to taste
a few dashes of hot sauce if desired
Brown pork in oil on all sides, set aside on plate. In crockpot, mix together BBQ sauce, beer, onion, thyme and salt and pepper. Add pork to sauce mix and turn to coat all pieces. Cook on low for 8-10 hours. When done, pork is wonderfully tender and flavorful!! I served with rice and the shredded the leftovers for BBQ pork sandwiches the next day. Enjoy!!!
Submitted by: Angie
Creamy Chicken Noodles and Vegetables
3 packages creamy chicken ramon noodles (usually around 30 cents a package)
1 bag frozen mixed vegetables, I use broccoli, carrots, and cauliflower. (less than a dollar for the bag)
*Cook the vegetables according to the directions on the package in a pot big enough for the vegetables and noodles. Drain vegetables or use the water for the noodles. (you want 3 cups of water all together.) bring water to boil with vegetables then add broken noodles and seasoning packet from ramon noodles. Stir and cover. let cook about 2-5 minutes, stirring occasionally to make sure that all of the noodles get soft. it is done when the noodles are soft and most of the liquid has been absorbed.
Sometimes I add cubed or shredded chicken to this, which would make it cost about 2 dollars more. (I buy a rotisseri chicken for 4 dollars and strip the meat to make 2 or 3 meals.) The whole meal costs around 4 dollars (with the chicken) and feeds my family of 6. If you need more noodles add more and 1 cup of water for every package of noodles.
Submitted by: Sandra
One Pan Potato Dinner
I make this dinner when I need to use up those 10lbs/$1 potatoes in my pantry.
8 large potatoes (33 cents)
1/2 c. margarine (12 cents - Aldi)
lg. green pepper (25 cents or less)
lg. onion (10 cents)
lb. ground turkey (49 cents - Aldi) or lb. smoked sausage (99 cents)
1/2 c. frozen peas (10 cents)
Quarter potatoes ealry in the day (or night before) and boil in salted water until cooked but firm. Allow to cool enough to handle and peel; dice in large dices and refrigerate.
At dinner time, brown turkey or sausage cubes in Dutch oven. Melt margarine and saute onion and green pepper. Add cold potatoes, mix well. Lower heat to medium and cover; allow potatoes to “brown”. Stir occasionally to prevent sticking. Season with salt and pepper.
Sometimes I need to add more margarine (a margarine/oil combo tastes great, too). Depending on the number of potatoes you need to use up, this recipe can feed quite a crowd! I make this to serve 5, and add a salad or another cooked green vegetable. I often serve sale applesauce for contrast. Total cost: $1.39 (ground turkey), $1.88 (smoked sausage).
Submitted by: Jennifer
Tuna Patties
My mom used to fix these for my sister and I alot. We liked them so much and that was great for my single mom raising us on a budget. I would say they cost about $1.25 to make the whole batch. I usually whip them up when I’ve forgotten to set something out to thaw or am in a hurry. I also find tuna a great alternative to other fish and meats when money is low. It’s healthy and cheap!
2 cans tuna, drained
1 egg
8 crackers, crushed
1 tsp Worcestershire or soy sauce
dash garlic powder, salt & pepper
Mix all ingredients until combined. This should be just sturdy enough to make a patty-they will be a bit moist, but not falling apart. If too wet to hold a patty, add a couple more crackers. If too dry, add a dash of soy or w. sauce. This should make 4-6 patties. In a large skillet, heat enough oil to cover bottom of pan. (I don’t substitute the oil with cooking spray because it takes the outer crunch away) When oil is hot, place patties in skillet and cook on each side until golden. Just a couple of minutes on each side. Drain on paper towels. You can eat this on a bun like a burger, or just as you would a meat entre’. I like mine best without the bun with a little ketchup on the side for dipping. YUMMY!
Submitted by: Vickie
Another BBQ Pork
This quick and tasty meal takes more forethought than talent . . . when buying roasts I always buy a few pounds more than my family of 5 will eat in one meal. The remaining can be frozen or stored for a couple of days. Now the fun begins with the left over meat and most of these ingredients we all have in our kitchen every day!
1-2 cups of pulled cooked roast (beef or pork), ~ $1.32 per lb reg price for pork
1/2 bottle of BBQ sauce, .39 cents for store brand
1/2 onion
2 T. mustard (spicy is you have it)
1/4 C brown sugar (alternative: syrup)
1-2 T. cooking oil
Worstechire sauce to taste
Hot Sauce to taste
Garlic powder or fresh garlic (use 5-6 cloves, sliced thin but big enough for the little ones to pick out :o)
Salt and pepper to taste
Any sort of bread (buns, left over garlic/French bread, day-old bakery loaves, it’s endless and cheap). We toast ours in the oven.
Heat fry pan with oil, brown onion (and garlic if using fresh), add meat and heat through for about 6-7 minutes. Mix all other ingredients in a bowl and pour into pan. Bring to a simmer then lower heat and let sit for about 5 minutes. Toast bread and spread a spoonful of mixture onto each piece. Eat as a sandwich or open-faced. Condiments: onion, cheese, or jalapeno.
Another method is to mix all ingredients into a baking dish and top with a box (or 2) of cornbread mix to create a cornbread bake. Just bake according to package directions and the meat mixture will cook and blend - too good!
A great tip I have learned is to purchase a large beef rump roast (no bone or marbling). Ask the butcher to shave the whole roast and separate every 1.5 or 2 lbs with butcher paper so it can be easily frozen into meal portions. This is great for stir fry, steak sandwiches or slice in strips for casseroles. I have yielded 3 meals from a $.6.50 roast - that is 15 portions @ .43 cents each for the main ingredient!!! Thanks for your website - it has saved my dinner dramas many times!
Submitted by: Kelly, Mom of 3
Fast and Easy Pollack
6-8 Pollack fillets ( Under $2.00)
2 Tbls olive oil (.20 cents)
2 Tablespoons of yellow mustard (.10 cents)
1 cup of bread crumbs (can be any left over bread or can use cornflakes, .20 cents)
Place Pollack fillets in the bottom of a baking dish. In a bowl , mix the mustard and olive oil, brush onto the tops of the fillets. Pour the bread crumbs over and press lightly onto the fillets, bake at 350 degrees for about 30 minutes. Fish will flake apart when it is done, just lift one end of a fillet and check every 5 minutes after a first check at 25 minutes.
Rice & Beans
Soak 1lb beans overnight, put into crock pot
Smoked turkey neck or ham hocks (really cheap, a little goes a long way)
large onion chopped
pepper, salt, garlic, whatever else you like
You can leave in crock pot all day. It will not burn. When you get home start rice. Bake corn bread, you can get Jiffy mix 4 for a dollar. Put rice on plate or bowl add beans. This may not sound like a traditional meal, but it
tastes really good. It also goes a long way.
Homemade Egg Noodles/Dumplings
All you do is take 1 cup of flour (pennies), 1 egg (0.05 cents) and approximately 1/2-3/4 cup of water/chicken broth from boiled chicken( no cost) and salt and pepper to taste. Just mix this all together and roll out on a floured surface and I take a pizza cutter to cut in to noodles. drop them in boiling water with chicken and let simmer about 45 minutes and you have great homemade chicken and noodles, these taste better than the Ream’s frozen ones. I have a family of four and I usually double this recipe. One of my family favorites. there is hardly any mess and no need to dry the noodles, just drop them in as soon as they are cut.
Scrambled Noodles
3 pkg Ramen Noodles ($.60)
4-6 eggs ($.25-$.50)
1 c cooked peas, broccoli, or other leftover veggies ($.50 maximum)(can also use uncooked summer squash)
1 c cooked chicken or other meat (I use one chicken breast from a package of IQF breast from Aldi’s,
could cost as much as $1.25)
Break up and cook Ramen noodles according to package directions, but do not add seasoning. When noodles
are done, drain and put into large nonstick skillet. Scramble eggs and add to skillet with seasoning packet (one is
enough for my family, less salt that way), veggies and meat. Cook, stirring, until eggs are done. This recipe feeds
my family of 5, including a hungry 15-year-old for about $3.00. Add a fruit or vegetable salad.
Submitted by: Donna Evans
Homeade Shake-N-Bake
Here’s one that happened by accident one evening. I was planning a meal of shake-n-bake pork when I realized I didn’t have the mix. As a SAHM of four (two of which were napping at the time), I needed to improvise.
Dozen or so Club Crackers (crushed finely) - about $0.30
2 tsp. paprika - $0.05 maybe
3 Tbsp. Season Salt - $0.20
2 Tbsp. flour
salt & pepper to taste
Combine all ingredients in a large plastic bag. Add your rinsed pieces of pork or chicken - shake to coat. This amount will easily coat about 4-5 medium pork chops or chicken pieces. Bake in the oven. Enjoy!
Submitted by: Ali
Tuna Chili Surprise
My family love this meal even though they dislike tuna. It feeds up to 10 people or leftovers can be reheated. It is easy and quick to prepare. The cost is less than $5 here in Australia.
1 500g pkt pasta spirals
1 tbs butter or margarine
1 tbs plain flour
1/2 cup milk
2 oxo chicken stock cubes
1/2 kg frozen mixed veggies or equivalent fresh diced veggies
1 400g tin tuna in brine, undrained
1 tbs sweet chili sauce
1 cup grated cheese (optional)
Cook pasta and drain.
In a saucepan, melt butter and stir in flour for one minute over medium heat.
Add milk and chicken stock cubes. Stir well.
Add veggies and heat through.
Add tuna and pasta. Stir well.
Add chili sauce.
Place in oven proof dish. Sprinkle with cheese and heat in a moderate oven until gold on top.
Submitted by: Melissa Klimo
Bell Peppers and Potatoes
This is a recipe I use quite often that is cheap, easy, and tasty.
1 pound smoked polish hot dogs. About 1.15 a pound when you buy the 3 pound package. (I freeze the rest for another day)
1 large green bell pepper .50 (when not out of my garden)
1 large onion or 2 med size ones .50
5 potatoes .50
1/2 cup Italian dressing .25 when bought on sale
Wash potatoes well (do not peel), take the outer skin off the onion and discard. then cube the pepper, onion, potato, and polish sausage into large chunks. Throw it all in a large plastic bag, add the Italian dressing and shake well. Empty contents of the bag into a large baking dish and bake at 350 for 30-45 minutes or until potatoes are tender. This cost about .75-.80 a serving and that is “big portions”.
Submited by: Mary Cameron
Cheap and Easy Spanish Rice
This quick and easy recipe can be made for under $3.00 ( .50 per person) and serves our family of 6 with hearty portions.
1 pd. pork sausage - mild or hot (.99)
1 small onion - chopped (.25)
1 green pepper - chopped (.25)
1 16 oz. can of diced tomatoes (.33)
1 C of water (free)
3/4 c. of rice (.30)
Brown sausage, onion, and green pepper in skillet over medium heat. When sausage is browned and vegetables are tender add tomatoes, rice, and water. Simmer covered, over low heat, stirring occasionally. Cook about 20 minutes or until rice is done. Serve with bread.
Submitted by: Jennifer Urbino
Salmon Burgers
These are a favorite in our house!
1 14.5 can salmon –bones and skin removed (1.00 on sale)
1 garlic clove, minced or pressed (2 cents)
1/2 -3/4 cup bread, cracker or cornflake crumbs (free?)
chopped onion to taste (5 cents)
1/4 c mayonnaise with optional horseradish or Tabasco mixed in (10cents)
1 egg (7cents)
Dash of Old Bay seasoning or lemon pepper or oregano, thyme, and basil
4 toasted hamburger buns (40cents)
lettuce and tomato (20cents)
Mix everything except buns, lettuce and tomato together. Shape into burgers – cook in nonstick frying pan and a little oil on medium high until brown and crisp on the bottom, flip over and brown other side. Serve on buns with lettuce tomato, and other burger fixings (also good as salmon cheeseburgers with American cheese and the old bay seasoning, or salmon Parmesan burgers with mozzarella and a dab of tomato sauce – in which case use the oregano, thyme and basil combo of spices and add extra garlic if desired). Cheap, nutritious, can be customized lots of ways with spices — and kids like ‘em.
Submitted by: Wendi
Salmon Quesadillas
2 garlic cloves, minced [or a couple of scoops out of a jar of pre-minced] (cents)
1 teaspoon vegetable oil (cents)
1 can (14.75 oz) salmon, drained, bones and skin removed (.99)
1 to 2 teaspoons of dried basil (cents)
1/2 teaspoon pepper (cents)
1 tablespoon butter or margarine, softened (cents)
4 flour tortillas (pkg of 10 for 1.39)
2 cups (8 oz) shredded cheese [mozzarella, jack, cheddar, etc.] (1.99 mixed pizza cheese, pre-shredded)
Salsa [I use a can of RoTel tomatoes w/green chiles...cheaper and no one can tell the difference] (.59)
In a skillet, saute garlic in oil, stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, buttered side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup of salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges, serve with salsa. (four servings, at a cost of about $1.00 each).
This is also super quick (I found it on a list of “10 minutes to the table” recipes) and my family loves it - even my picky two year old.
Submitted by: Angi C. Harben
Stuffed Peppers
4 large bell peppers (red, yellow, or green) (4 or 5 for 1.00)
1 medium onion (.25)
3 cups cooked rice (pennies)
1 large can of tomatoes (.49)
1 can of black beans (.25)
1/2 cup of grated cheddar cheese (.25—.99 for 2 cups)
Preheat oven to 350 F. In large bowl mix cooked rice, diced onion, beans, and tomatoes. Salt and pepper to taste.
Cut off tops of peppers and clean out the insides. Stuff with mixture. Sprinkle grated cheese on top.
Pour 1/2 cup of water in a shallow casserole dish and place stuffed peppers in this. Cook for 30 minutes or until peppers are tender. This is a great main dish. Serves: 4
Submitted by: Stephanie
Cheap Hot Pockets
My boys are always asking me to make these. It’s very cheap,easy and a great way to use leftovers.
refrigerator biscuits..(1.00 for 4)
meat leftovers..(turkey, ham, beef)
leftover spaghetti sauce
some veggies or cheese
Seperate the biscuits and let them sit for 10 minutes so you can roll them out using a little flour. Add desired filling, fold over and pinch sides.You can fry these or bake them until golden brown.
These are very cheap....(about 25 cents a person if you use leftovers.)
Submitted by: Rhonda
Ramen Idea
This recipe can be made in small or large quantities. The following is the ratio.
1 pkg Ramen (any flavor)
2 hot dogs
1 egg, beaten
Very thinly slice hotdogs and put in pan on medium heat to start cooking. Boil noodles, add to hot dogs, add season packet from ramen and mix together. Next add egg and cook, stirring occasionally, until egg is
finished. Top with a dollop of sour cream if desired. My family loves it!!!
Submitted by: Andrea
Poor Filipinos’ Fried Rice
8 cups day old, cooked long grain rice
3 eggs
1 diced leftover sausage
4 tbsps Peanut oil
3 tbsps Minced garlic
2 tbsps Minced ginger
1 Bunch Chopped white scallions
3 tbsps Soy sauce
1 tsp Salt
1 tsp White pepper
Using a wok, soft scramble the eggs in 2 tbsps of oil, then remove them and place
them in a separate dish. Add 2 more tbsps of oil, and then stir fry the garlic
and ginger. Drop in your sausages and white scallions, add the rice, and mix
thoroughly, then add the eggs, soy sauce, salt, and white pepper. You may replace
the eggs and sausages with tofu and add hot peppers if you are a vegetarian.
Servings: 4
Submitted by: Susan
Pork Chili Verde
This is a tasty, inexpensive meal that you can make in the crockpot. This recipe also works well with left-over pork roast that has been shredded or cubed. Here is a shopping tip: buy spices at your local “dent store” or in your Latin Foods section in your grocery store. I always buy my boullion cubes in the Latin Foods section it is much
cheaper.
1 lb package of pork stew meat - $1.64
2 - 3 T. cooking oil - $.05
salt/pepper to taste - negligible
1/2 white or yellow onion diced - $.20
1-2 cloves of garlic - chopped - $.10
1 can salsa verde - try the Latin Foods section in your grocery store - $1.58
1 cup chicken broth - use chicken boullion and water - $.10
2-3 cups cooked rice - $.50
corn or flour tortillas - $1.50/ 12 pack
In a skillet, brown uncooked pork in cooking oil with garlic and 1/2 of the diced onion - season with salt and pepper. Remove all ingredients and place in crockpot. Pour salsa verde and chicken broth and remaining onion into crockpot. Stir. Cook on low setting 8 hours.
Serve over rice with tortillas and your favorite toppings such as cheese, sour cream, cilantro. My family likes to mix the rice and sauce together and spoon into warm corn or flour tortillas and add toppings. It is just as good without the toppings though.
Submitted by TLF, Washington State
Fried Rice
This is one of my favorites, my picky kids always have seconds with this one!
2-3 cups of cooked rice (25 cents)
1/2 cup frozen peas (20 cents)
3 eggs (30 cents)
1-3 tsp. soy sauce (neligible)
1/4 cup chopped onion (neligible)
Cooking spray,or 1 tsp of fat (marg, oil, butter, bacon grease) (neligible)
Optional: add any on hand leftover meat such as chicken,bacon, ham, beef ect.) (nothing)
you can also add any veges that you may have that are in refrigerator (neligible since the amounts are so small)
Heat your choice of fat (I use generic cooking spray that I buy at WallMart) in skillet. Add cooked rice , peas and veges and soy sauce. for 3-5 minutes to heat up , stir occasionally and keep an eye on it so you don’t burn rice. If you would like you can add extra veges or protein at this time. ( I have made it both ways , it taste great without anything extra)
Beat eggs with a fork and pour over rice mixture once it is nice and hot. Turn rice over with spatula and mix eggs into rice evenly. Once eggs are done it is completed!
This is so yummy and cheap! I buy everything on sale and or bulk so I based prices on a 5lb bag of rice (WallMart) for 3.00, I based the peas on a $1 16oz bag but usually buy them for 69 cents a bag on sale. Eggs I buy for average of $1 per dozen but watch the ads. Last week I bought 3 dozen eggs for $1 ! So you could easily make this recipe for 50 - 75 cents for the whole meal! To round it out you can serve it with salad and sliced apples. I often serve it by itself especially if I add meat and other veges.
Submitted by: Angela
Egg Yu Yong
9 eggs, beaten (69 cents from 1 dozen at 98 cents)
1 cup chopped bean sprouts (20 cents)
6 chopped green onions (33 cents a bunch)
1 packace Rice a Roni Beef, or chicken flavor,
cooked according to package directions and cooled (69 cents a box)
1 tblsp. soy sauce (pennies)
Mix all ingredients in a large bowl. Drop by 1/4 cupfulls onto a greased griddle. Brown on both sides. Makes 12 delicious snacks!
Submitted by: Vicky
Leftover Taco Fixins
What can you do with leftover taco fixins. Ground turkey, by the way, is way cheaper than ground beef (on sale 99 cents). Make easy and fast spanish rice get a large pan with a good lid.
1 cup rice
leftover meat
8oz can tomato sauce
leftover chopped tomato about 1/3 or 1/4 of a cup
a little chopped onion
2 cups waters
1TB oil
leftover cheese
In your pan brown your rice with the oil, after rice is browned pour in your water, onion, tomato, meat, and about half of the tomato sauce, season with garlic powder,salt,season salt, 1 boulion cube, and cumin (play with this because, this is a season to taste), bring to boil reduce heat, cover. Cook for 15 min or until water is absorbed. top with leftover chesse. easy add in corn, or you can save the tomato instead of cooking it in and top with that also. You can use any leftover meat also. Play it up! Add side salad, left over beans, and some corn muffins (walmart .33 cents a box), and there you go!
Submitted by: betharoo
Easy Tortilla Pizza
1 package tortillas (10) $1.50
1 jar pizza sauce .89
1 package mozarella 1.75
Heat tortillas on both sides under broiler until “stiff”. Add pizza sauce and mozarella cheese and put under broiler until cheese is bubbly. My daughter would eat these every day if I would let her!!
http://www.miserlymoms.com/dessertrecipes_updated.html
Dessert Recipes
Rice and Raisin Custard
I use left over steamed rice for this one. Its easy fast and filling and makes a teriffic dessert or breakfast.
1 cup of pre cooked rice (.20 if you buy the big bag’s like me)
1/2 c Rasins (.40 also bought in bulk)
1 tsp vanilla (too small to calculate)
2 eggs (.15)
1/4 c sugar White or brown l prefer brown (.20)
1/4 c milk /fresh canned or powdered (varys depending on whats used)
Mix all ingrediance in a pan and cook at 325 till a knife comes out of the center clean (about 20-30 min depending on how deep your pan is), If I have left over cocconut I add it to the recipee. Also If you use it for a desert Ive found that drizzeling some corn syrup or molassas over the top makes it verry yummy or if you prefer sprinkel with 1 tsp powdered sugar.
Submitted by: Diana Smith
Frugal Whipped Cream
This is the cheap way to make whipped cream:
1 c ice cold water
1 c powdered sugar
1 c powdered milk (non instant)
Whip at high speed until desired consistancy is achieved. Store in refridgerator.
OR:
6 Tbsp instant (3 1/2 Tbsp non-instant) milk
1 c boiling water
2 Tbsp cold water
1 tsp vanilla
2 tsp unflavored gelatin
2-4 Tbsp sugar
Dissolve milk in the cup of boiling water and scald. Soak the gelatin in cold water. Combine both mixtures and add sugar. Stir and chill in the refridgerator until it jells. Now beat the mixture until it acquires the consistency of whipped cream. Add the vanilla and whip again. Cost per recipe is $0.50
Submitted by: Jennifer
Oatmeal Banana Bars
3/4 cup margarine
1 cup packed dark brown sugar
1 egg
1/2 teaspoon salt
2 mashed bananas
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
4 cups rolled oats
* Choose ripe bananas that have some dark brown flecks on the peel. Use enough to make about 1 cup mashed.
Cream the margarine and brown sugar until light and fluffy. Add the egg substitute, salt, bananas, vanilla and peanut butter. Beat until very well mixed. Stir in the oats and blend thoroughly. Grease a 13 x 9 x 2-inch pan. Spread the mixture evenly in pan. Bake in a preheated 350-degree oven for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly, then cut into bars of about 1 x 2 inches.
Yield: about 4 dozen bars
These are very inexpensive and taste pretty good too. They were a hit with my son’s preschool class.
Submitted by: Stephanie
Apple Betty
4 - 6 McIntosh apples, depending on size
Cinnamon
1/3 cup butter or margarine
1 cup of sugar
3/4 cup of flour
Spray square baking pan lightly with nonstick cooking spray. Peel and slice apples, arranging in bottom of baking pan. Sprinkle with a little bit of water. Then sprinkle with cinnamon to taste, maybe a teaspoon or so. Crumble butter or margarine, flour and sugar together until small crumbs form to make a streusel. Drop streusel onto apples. Bake at 350 for 40 minutes or until bubbly and lightly browned. We like this cold from the fridge but some people like it warm.
About a pound of apples, 99 cents or less depending on the season; 1 tsp. of cinnamon 10 cents; 1/3 cup margarine, one pound purchased at .69, approximately 15 cents; 1 cup of sugar 21 cents; 3/4 cup flour, 15 cents. Total cost approximately $1.50. If you use butter it would cost a bit more but I can get butter for $1.89 pound at Aldi locally so I occasionally use it in baking. This doubles easily into a 9x13 pan.
Submitted by: Melanie
Elephant Ears
1 package flour tortillas (The shelf kind works better than the ones that are in the refrigerator case.)
Sugar/Cinnamon Mixture for coating.
Oil
Heat oil (1/4 to 1/2 inch deep) in fry pan.
Put 1 tortilla in for about 5-10 seconds. Turn with tongs and do the
other side. After it is turned it will “puff” up.
Remove from pan with tongs and put in a container with the
cinnamon/sugar mixture—put the lid on the container & shake to “coat” the ear with the mixture.
These cost approximately 20 cents to make at home (10-12 cents for the tortilla, another 8-10 cents for topping & oil to fry them in) At fairs & such these cost at least $3.00 & up! Other toppings such as powdered sugar (plain or flavored) or cocoa could be used instead of the cinnamon/sugar mixture. Quick, cheap & easy!
Submitted by: Loretta
Apple Pie Recipe
Less sugar, Less pie crust and very tasty!
4 cups of peeled, sliced Golden Delicious Apples (4-5)
1/2 teaspoon of cinnamon
1 1/2 Tablespoons of flour
1/4-1/2 c. light brown sugar
pie crust
Roll out pie crust to 2 inches greater in diameter than pie pan to be used. Mix all other ingrredients and put in pie pan. Fold crust over. A large diameter of the mix will still be showing. Bake at 425 degrees F for 15 min: then reduce temperature to 375 degrees for 30 minutes.
Submitted by: Carolyn
Monkey Cake
4 packs biscuits (10 each)
1 1/2 c. sugar
1 1/2 sticks margarine
5 tsp. cinnamon
Preheat oven to 350. Grease Bundt pan. Mix sugar and cinnamon in large bowl with lid. Open 1 pack biscuits; quarter the biscuits, roll in sugar mixture and place in pan. Repeat until 4 packs are finished.
Melt margarine in pan with remaining sugar mixture. Bring to a boil. Pour over biscuits. Bake for 45 minutes.
Turn cake over onto a plate (do this before cake cools completely).
Tastes especially good if eaten while still warm
Serves 12
Submitted by: Sandy
Strawberry Shortcake
Using a yellow cake mix, prepare according to directions on the box and bake in a 9x13 baking pan. Once cake
is cooled use a wooden spoon to punch holes in the cake (about halfway deep as the cake), add 2 packs (can or bag) thawed, frozen strawberries to top of cake and spread evenly. Next top cake with 1 container of Cool Whip (or store brand whipped topping), top with fresh strawberries, either sliced in half or hulled and standing. Refrigerate until ready to serve. I fix this for family get-togethers and I always bring home an empty cake pan.
Peach Cobbler
I use this when I need a nice dessert quick and CHEAP. I took it one year to my husband’s Christmas party using peaches and from that year on they have asked me to bring my “peach cobbler”. My whole family loves it. It was passed on from my mother and is very versatile. My mother in law made it with pineapple and added brown sugar to the bottom and it was like a pineapple upside down cake.
2 regular size cans or 1 large can fruit in light syrup (peaches, cherries, apples, etc) (about $1) 1 yellow or white cake mix - dry ($1, .50 cents if you can get them around holiday time on sale) 1 stick of butter (melted) (.10 cents) Total cost is usually less than $2
Pour fruit (do not drain) into an 8x8 baking pan. Pour dry cake mix (do not make cake batter) onto fruit. Top with melted butter. Bake about 20-25 minutes uncovered in 350 degree oven until golden brown. The dry cake mix will absorb some of the juice off the fruit making a cobbler like top. You can use fruit pie filling if that is what you have; just add some water to the filling and stir before putting the cake mix over the top. My mother made it with a chocolate cake mix and cherries and topped it with cool whip for a fancy dessert. This recipe is easily doubled to make a larger pan and is great hot out of the oven with ice cream. My favorite is to use peaches (and they’re cheap)
Submitted by: Katrina, Oregon
Homeade Popsicles
1 can of fruit ( .45 cents from the scratch and dent basket) or free from your garden. (Peaches, pears, or strawberries work well)
1 can of frozen lemonade ( pink or yellow ) any frozen juice would work.You could use Kool-Aid or any of the powdered juice mixes as well. Just mix according to directions or wing it to taste.
Puree or mash the fruit in a bowel, use the juice too. Mix the lemonade with two cans of water instead of the usual three. Mix all ingredients together in a bowl, then pour into Popsicle molds. The molds can be purchased at a dollar store very cheaply. Freeze. If you make these at night after the kids are in bed, they will be ready for the next day.
Submitted by: Becky in Washington
Vanilla Ice cream (makes about 3-4 liters)
1 can low fat evaporated milk chilled
6 tables spoons skim milk powder
1 cup of non fat yogurt
2 tablespoons honey
1/2 teaspoons vanilla essence (or you can add any other flavorings, fruit pulp, nuts, etc to make this special)
Combine all ingredients in a large bowl beat for 3 minutes. Place in freezer for 40 minutes until well chilled and starting to jell up. Remove from freezer and beat until creamy, thick and double in size. Pour into ice cream container and freeze.
Submitted by: Agnes of New Zealand
Easy Peanut Butter Cookies
1 Cup Peanut Butter (Smooth or Crunchy) .50 cents
1 Cup Sugar .25 cents
1 Egg .05 cents
Gently warm peanut butter in microwave safe bowl, stirring often until melted (1-2 minutes on low). Stir in the beaten egg and the sugar. Form into 1” balls and place on cookie sheet, then slightly flatten with a fork. Bake at 350 degrees for 8-10 minutes or until slightly golden brown. Yields about 16 sweet, warm, crumbly cookies that absolutely melt in your mouth! If you didn’t know better, you’d think one of the main ingredients was flour! Can also be baked in a toaster-oven. (Hint... You’d better double this recipe!) Cookies cost about .05 cents each, and are so delicious and so easy! You can also experiment with toppings like sunflower seeds or even chocolate chips.
Submitted by: Sandra Barnes
Dragon Droppings
Here is a recipe that my family loves. I don’t know if it’s cookies or candy.
Melt one regular size package of chocolate chips slowly over low heat with a glob of crunchy peanut butter (about 3/4th cup.) Stir till smooth. When the chocolate chips have melted and the peanut butter is mixed in add 3 cups of cheerios.. or what ever store brand cereal you have that is like cheerios. stir till covered. Spread in a 9X12 cake pan. Let it set.. break it into pieces and eat. Now for the reason why I call them dragon droppings, if the princess the dragon ate was an hawaiian princess. add 1/2 cup of coconut (my personal favorite). Add raisins if he ate a middle eastern princess. Add peanuts if he ate a daughter of a southern peanut baron. You get the idea. Be creative.. the kids love it!
Submitted by: Bev
Chocolate Mayonnaise Cake
We are a military family, and traveling from place to place. Sometimes you can miss the comforts of home. I have a good friend who used to make this all the time for me, and she still does every chance we get to see each other. It’s a special way of saying “THANK YOU”... Hope you enjoy.
Cake Recipe
2 cups all purpose flour
1/4 cup plus 1 tablespoon cocoa
1 cup sugar
1 teaspoon baking soda
pinch of salt
1 cup of water
1 cup of mayonnaise
1 1/2 teaspoons vanilla extract
Chocolate Frosting Follows
Combine first 5 ingredients; mix well. Add next 3 ingredients; stir until smooth. Pour batter into a greased and floured 9 inch square pan; bake at 350 for 25-30 mintues or until cake testes done. Cool. Spread with frosting. Yields 9 servings
Chocolate Frosting
2 3/4 cups sifted powdered sugar
1/4 cup plus 1 tablespoon cocoa
1/4 cup butter or margarine melted
2 egg yolks
2 tablespoons milk
1 teaspoon vanilla extract
1/8 teaspoon salt
Combine all ingredients; beat until smooth. Yield: enough frosting for one 9 inch cake.
Submitted by: Lori, Ft. Campbell, KY.
http://www.miserlymoms.com/sidedishrecipes_updated.html
Side Dish Recipes
Frugal Salsa
My husband loves salsa, and I got tired of paying grocery store prices. This homemade salsa is a snap to make, and by varying the amout of jalapenos can be as mild or fiery as you like. Total cost is about 65 cents per 16 ounce batch.
In food processor with metal blade, pulse the following:
1 16-oz. can stewed tomatoes, drained (.49 a can, Sav-a-lot)
3-10 jalapeno slices, depending on taste (.10—.15)
1t.-1T. juice from jalapenos, to taste (negligible cost)
Can be stored in the refrigerator for several days.
Submitted by: Karen Worley
Cheap Corn Tortilla Chips
I have a recipe of sorts for cheap corn tortilla chips—take a package of 36 or so, cut them into quarters, and bake on an oil-sprayed pan for 10-15 mins. on both sides in a 400 degree oven. A 36-pkg. of corn tortillas in my area is .89, and when cut, makes 144 chips. Cut them into eighths and make 288 chips—all for the same .89! These keep for about 2 weeks in a zippie-type bag, and they’re no-salt, no-fat, maximum crunch chips!
Submitted by: Heidi Mapp
Easy Southern Biscuits
4 cups Bisquick (or Aldi’s store brand for $.99 a box) $.50
1 cup sour cream (about $.50)
6 oz. 7-up (about 15 cents, on sale)
3 Tbsp. melted butter (about 25 cents, on sale)
Place baking mix in a mixing bowl, and cut in sour cream to make a crumbly mixture. Add 7-up and blend by hand. Roll onto floured surface to about 1/2” thickness. Cut and place on greased baking sheet. Bake at 400 degrees for 10-12 minutes. Brush with melted butter immediately. (I sometimes butter them twice.) Makes 15-20 biscuits.
Submitted by Becky Phillips
Pickled Eggs
These are great for snacks, salads, or whatever you need hardboiled eggs for and they keep for several days.
1 carton large eggs (try to buy about 7 days before and keep in
refrigerator until ready to cook)
white vinegar
water
fresh dill (if available)
Boil eggs in large pot. I pour a good amount of salt over eggs before
boiling, helps keep from cracking. Boil about 10 minutes, let sit for about 30 minutes. Drain, rinse eggs, peel and put in large jar or container. Pour white vinegar to top of eggs and add water to top of jar. If you have fresh dill, add this also. Let sit for a day or so and enjoy! The eggs get more pickled each day. We usually eat ours within 3 or 4 days. I wouldn’t keep much longer than a week.
Hope this helps all the egglovers out there.
Submitted by: Nancy
Editor’s Note: I LOVE pickled eggs. I use a similar recipe, but add 1/2-1 tsp. of sugar to the mix. It adds a smoother taste.
Another Reader’s Comments: I read where someone is asking for a recipe for pickled eggs and I just learned of one that works extremely well. It is a far penny less than the store bought version and is not only safer without preservatives, healthier since it’s natural ingredients, but is very easy to make and your family will love the snack value.
Pop-Pop’s Purple Pickled Eggs
Boil 2 1/2 dozen small eggs until hard center (Small eggs are easier and much cheaper than med.)
Recycle that gallon pickle jar
Layer these ingredients with eggs in the jar stacking them tightly: Two cans of purple beets (doesn’t matter if they’re sliced, diced, or whole...get the cheapest)
One to two sliced onions (if you like pickled onions, use two!)
A teaspoon of salt
A teaspoon of pepper corns (Go to a discount store and buy these for next to nothing!)
Add 1-2 peppers
Pour in 1 cup of tap water. Then, pour in vinegar (doesn’t matter if it’s white or apple cider...get what’s on sale)
Seal it really tight. Put in the refrigerator for at least three weeks.
Once or twice a week, flip the jar over (just to keep the ingredients from settling).
You’ll know they’re ready when they’re dark purple (from the beet juice) and when the center is not yellow.
These are amazingly yummy and so easy! What I like is to do them around Easter when the children are finished with the colored eggs...what better
recycling is that than to pickle them? Try this and enjoy!
~Stephanie, Glencoe, AL
Another Reader’s Recipe:
2 jars of Pickled Beets....less than $1.00 jar at grocery store.
Pour into a covered plastic container or larger jar with lid. Hard boil 6 or 8 eggs
and peel. Put these into the pickled beets. You may add about 1/4-1/2
cup more of your favorite vinegar (even balsamic) if you would like a more tart
taste...I always do this unless using home canned pickled beets. Let these sit for
about 3 days before ready to eat....Store in refrigerator for up to 2 weeks.....if
they last that long.
Michelle
My Mom’s Pizza Sauce
1 large can tomato puree (29 oz.) .69
1 small can tomato sauce (8 oz.) .25
1/2 cup salad oil .10
2 tablespoons grated parmesan .10
1 tablespoon sugar (cost negligible)
2 teaspoons salt (negligible)
1 teaspoon garlic salt .05
1/2 teaspoon pepper (negligible)
1 tablespoon oregano .05
1 tablespoon parsley flakes .05
Total Cost: Around $1.25; makes enough for about 4 pizzas! Tastes better than store-bought.
Mix all ingredients together. Do not cook. Stores well. Freezes well.
Submitted by: Melanie
Pinto Beans
These taste just like the ones at Chevy’s -
1 lb. pinto beans
1 large can of tomato sauce
ham pieces (approx. 1 1/2 cups)
One clove garlic, chopped
Soak beans in water overnight. Drain and Rinse beans. Put all ingredients in crock pot, add black pepper, onion powder, cayenne, garlic powder or whatever spices you like, and cook for 12 hours on low. Salt as needed after beans are cooked. Delicious.
Cost: beans $1.47, ham .25 (I buy on sale for .79 lb and freeze in small portions), tomato sauce .70, spices .35, garlic (free from garden).
Total Cost - under $3.00. Makes several meals, you can serve beans and cornbread for first meal, and use the left overs for burritos to freeze, or in other dishes.
Submitted by: Katherine
Taco/Burrito Filling
This is a great, cheap recipe that is a good taco/burrito filling.
2 cans black beans (dried is better) 1.98
1 can corn (.33)
1 TB taco seasoning (use homemade—many recipes)
1 sm. onion, diced (.20; and that is high)
1 TB diced green chiles (.59 for the whole can)
1 TB oil
a little bit of lemon juice
Sauté onion in oil until soft. Add chiles and corn. Stir for 1-2 minutes. Add taco seasoning and black beans. Add lemon juice. Heat through. Serve with taco shells, taco chips; burrito wraps; over rice; etc.
Submitted by: Stephanie
Vegetable Barbecue Couscous
1 package frozen corn, black beans, broccoli, and red peppers
1/2 container Barbecue sauce
couscous
Make couscous according to package. Put frozen vegetables in saucepan, add water to cover. Cook until tender, probably 7 minutes. Drain vegetables. Put vegetables pack in pan, and cover with barbecue sauce. Heat sauce. Serve vegetable mixture on top of couscous. Serves 4-6. This was pretty good, even my non-veg husband liked it.
Submitted by: Stephanie
Cheesy Pull Apart Biscuits
2 cans of can biscuits (about 60 cents)
handful of shredded cheddar (about 50 cents)
half cup melted butter (75 cents)
desired amount of garlic powder or garlic salt
Cut each biscuit into four pieces, in half and half again. mix butter and garlic. put quartered biscuits into baggie. Pour in garlic butter mixture. shake well try to coat all. pour half into loaf pan cover with cheese. pour in other half and add more cheese. bake at 350 till done in the middle. slice like homemade bread really tasty with spaghetti
Garlic Bread
Slices of any kind of bread (loaf of bread, baguette, any)
1 Tbls. butter
garlic powder
I put 1 Tbls butter on a saucer and put in microwave for about 30 seconds to 45 seconds to soften it. I spread the butter on the slices of bread with a basting brush. (This prevents the big globs of pats of butter that you usually put on each slice, and thus cuts down on fat and high cholesterol, etc.) Then sprinkle with garlic powder. Toast in oven until brown (or broil).
Sweet and Sour Meatballs
1can cranberry sauce
1 bottle Heinz chili sauce
1 lb. ground meat
Mix cranberry sauce and chili sauce in a pot and start to heat. Roll ground meat into balls and add to mixture. Cook until meat is done. People won’t believe that you didn’t buy this from a caterer. My gramom used to make it all the time
Scalloped Corn
1 small pkg frozen corn (.89)
1 pkg saltine crackers (.99) a box
1 lb sharp cheddar cheese (1.89) a block 1 cup of milk
Place crumbled crackers in bottom of small casserole dish, top with corn, then with sliced cheese, repeat layers until you get about an inch to top of bowl, then stop. Add milk @ half way up in dish. Bake at 350 for @25-30 minutes or until brown and bubbly. When my fiancé told me about this recipe I didn’t like the sound of it, but it is really good, and cheap and easy to make.My whole family loves this recipe even my picky step-dad.
Submitted by: Shelly, Bennington,Vermont
Tomato Cakes
This recipe is of the type my mother used to call “Depression Cooking”. They’re yummy and great as a side dish to macaroni and cheese for supper, or as a light meal all by themselves.
1 large can peeled tomatoes (appx. $1.50)
About 2 sleeves saltine-type crackers (.50 for store brand)
1/2 medium onion, chopped (approx .25)
About 2 tablespoons shortening (Crisco or lard) for frying [ Do *not* use vegetable oil or cooking spray, as the cakes will fall apart while frying!]
Drain most, but not all, of the juice off the tomatoes, then dice them in a bowl. Add chopped onion. Crumble crackers in until you have a stiff texture. Set in refrigerator approximately 30 minutes for the crackers to soften and soak up the liquid. Form into hamburger-like patties and fry in hot lard. Makes about 6-8 cakes, serves 2 adults and 2 children, or 2-3 adults. Approximately .50-.60 per serving.
Submitted by: Molly
The Frugal Fathers Chili Muffins
1 can of chili (any brand on sale)
1 can of 8-10 biscuits (storebrand if you can)
Place biscuits into a muffin tin and pinch around until the dough is flat to the sides of the muffin tin. Place a tablespoon of chili into the pinched dough. Bake according to the directions on the biscuit can.
Serve with a salad or soup for a complete supper or lunch. Makes 8-10 muffins depending on the size of the biscuits purchased.
Submitted by: Stephen Chaleff, The Frugal Father (tm)
Tater Tot Vegetable Side Dish
4 generous servings (frugal yes)
1 can condensed mushroom soup 39 cents (celery soup works too)
1 can cut green beans 25 cents
3 Tbsp. milk 4 cents
1 tsp soy sauce approximately 2 cents
1/3 bag of frozen tater tots 33 cents
Oil a casserole dish to prevent sticking. In a mixing bowl empty the can of mushroom soup. Add 3 Tbsp. milk and 1 tsp of soy sauce and mix well. Drain the can of beans. Add the beans and mix into the mushroom soup. Put the green bean and mushroom soup mixture into your casserole dish. Top with the tater tots. Bake at 360 degrees for 20 to 25 minutes. About 25 cents per serving. My husband likes this a lot. Its warm and hearty on a cold night.
Submitted by: Julie, Oregon City, OR
Cowboy Beans
We call this cowboy beans to get the kids to think it’s more fun!
1 lb. hamburger (1.00)
2 cans of diced green chilies (1.00)
1 large can of Bush’s Baked Beans or whatever is on sale (2.00)
Brown hamburger, drain. Add green chilies and beans all with their canned juices. Heat through. Serve with tortillas, or our favorite Jiffy’s Cornbread Mix (0.33). If you like spice, throw on some Red Hot hot sauce or whatever you like. Lots of protein, and sweet enough for the kids to enjoy!
Pickled Eggs
2 cups cider vinegar
½ cup sugar
½ cup water
Heat until the sugar is dissolved. Fill a jar with peeled hard-boiled eggs. Pour the mixture over the eggs. Seal and chill 2-3 days (longer for more flavor).
Homemade Rice-o-Roni
This is even tastier than the store bought stuff and very cheap to make a huge batch. With the leftover rice you can add leftover hamburger or chicken plus plenty of broth and you have a great soup for lunches or another supper.
3 cups water (free)
1 1/4 cups rice (about .20 if bought in bulk)
1/2 cup spaghetti broken in small pieces (pennies)
3 tbsp. powdered beef or chicken bouillon (about .20)
1/4 cup EACH chopped carrot, celery and onion (total cost about .25)
2 tbsp. margarine (about .10)
Melt margarine in skillet. Add rice and spaghetti and cook until lightly browned. Stir in all remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for about 25-30 minutes or until water is liquid is absorbed and rice and spaghetti are tender.
Serves 6-8 as a side dish, or 4 with enough leftover for soup the next day for 4.
Submitted by: Audrey
Barbeque Beans
We usually have this very inexpensive dish as a main course with rolls, corn on the cobb and salad. However, it’s perfect as a side dish, too (great with barbeque!). The amounts can easily be adjusted according to the number of people being served and their appetites.
1-2 cans Pork-n-Beans (3 for $1.00 on sale at Wal-Mart)
1 lb. Pork or Turkey Sausage crumbled (.88 per one lb. roll at Wal-Mart)
1-2 Tbs. Worchestershire Sauce (pennies)
1 med. Onion (pennies - I usually get a 5# bag on sale for $1.50.)
1 Clove Garlic (optional)
Barbeque Sauce (.75 on sale - We like the honey bbq flavor. I use anywhere from 1/2 to 3/4 of the bottle and put the rest on the table for folks to add more if they want.)
Salt and Pepper to taste
Brown the sausage in a heavy skillet. Chop the onion and garlic into the skillet while the sausage is cooking. Drain off the fat. Add remaining ingredients and simmer for ten minutes of so to let the flavors blend.
Add home baked bread, a green salad or some corn and you have a very satisfying meal for an extremely low price!
Submitted by: Cheryl Goodwin
Salsa
5 lbs Tomatoes
2 lbs of onion
2 lbs of peppers- This can be a mixture of chili peppers, green, yellow, orange, red peppers, etc. depending on how hot or mild you want it or what’s in your garden
1 T. salt
1 cup white vinegar 5%
1/2 tsp. pepper
Skin tomatoes. Coarsley chop tomatoes, onion and pepper. Combine all ingredients and bring to a boil. Simmer 10 minutes. Pack in hot jars and water bath for 10 minutes or put in containers and freeze. Makes 3 quarts.
Fried Pickles
Dill pickle slices
Flour
Oil
Salt and Pepper
Season flour with salt and pepper, coat pickles in flour mixture and add to hot oil. Cook until slightly brown. Dip in Ranch dressing.
This has got to be the simplest, most delicious snack food or appetizer. Kids love it!
California Salsa
We make this at home often. As we all know, California is one of THE most expensive states to live in, and if we bought ready made salsa in the jar, we would pay over $3.00 for half the amount this recipe makes! It’s also great on leftover barbequed meats, burritos, and great with homemade tacos. We always bring this to backyard get togethers, and it’s the first thing to go!
2 cans diced peeled tomatoes, drained (reserve liquid) (on sale at .49 cents each)
1/4 of 1 red onion, minced finely (.20 cents)
1 large clove garlic, minced finely (10 cents)
2 fresh yellow banana peppers, seeded and minced (.30cents)
6 green onions, chopped, green part included (.33 cents)
1 bunch cilantro leaves, washed and finely chopped (.33 cents)
1/8 tsp. ground coriander (.05 cents)
1/8 tsp. ground cumin (.05 cents)
1 tsp salt (.001.cents)
1/4 tsp. black pepper (.005 cents)
1 to 2 tbsp. white sugar, to taste (.05 to .10 cents)
1/2 cup red wine vinegar (.25 cents)
Place all ingredients except for green onions and reserved liquid (I put the reserved liquid in a freezer bag and pop the liquid in my next pot of soup, so nothing is wasted.) in the bowl of a food processor or in a large bowl, if you have a hand blender, pulse till you have the desired chunkiness you want. Pulse only 2 to 3 times for food processor, and then stir in green onions. Refrigerate, and serve any way you want. Makes about 8 servings (party size) at a cost of about $2.54 total, depending on what’s on sale.
Submitted by: Vicky
http://www.miserlymoms.com/chickenrecipes_updated.html
Chicken Recipes
Another Chicken and Dumplings
I noticed a recipe for Chicken and Dumplings in this column, and although I am sure it is wonderful, I think I can cut down on the amount of work, as well as the cost of the meal. My father in law would not eat chicken and dumplings since his mother died about 20 years ago. He eats mine and no one else’s now.
1 boiled chicken, deboned, (save the broth)
1 pack of large flout tortillas
dusting flour
After deboning a boiled chicken, cut up tortillas in 2 to 3 inch strips. Put the cut up tortillas in a large zipper bag, (or the original tortilla bag is what I use), and shake about 1/2 cup of flour over them. Seal, and shake the bag. Drop ONE AT A TIME into boiling chicken broth. Add chicked, and simmer about 5 minutes. This meal is my family’s favorite, and guests don’t know that my dumplings are made of tortillas. They turn out perfect every time. total cost: about 3.00 for a chicken, and about 1.00 for the tortilla. Minimal cost for flour.
Submitted by: Rory Slaughter
Chicken and Dumplings
Ingredients:1 whole chicken fryer
medium onion chopped
2-3 green onions chopped
1 can cream of chicken soup
1 can cream of celery soup
1&1/2 c all purpose flour
1/2 c milk
1 egg
1-2 cups cooked white rice
pan of sweet cornbread (jiffy is good at .33 cents) may need to bake 2 packs
Boil the fryer in a large pot until juices run clear. Remove the meat off of the bone and set aside. Keep 3-4 cups of water in the pot from boiling the chicken or dump it all and start with fresh water. Dumping the boiled chicken water will cut some of the fat out. add both cans of soup to the water along with all onions. Sometimes I leave the onions out and the taste doesn’t change.
Bring to a boil and mix up the flour milk and egg. You can roll it out very thin and slice the dumplings into strips or do like me and take a small piece of dough in your hand and flatten as thin as possible. As I flatten dumplings with my hands I drop them into the boiling
mixture. Try to get them all in within 5 minutes.
They will need to simmer about 10 minutes. Add the chicken back in after you drop the dumplings in. Serve over cooked rice with a side of sweet cornbread. This is one of the quickest meals I know of and
about $6.00. We eat it for Saturday supper and Sunday dinner. Family of five.
Submitted by: Gebyon
Hen On the Nest
Left over rice (or about 3-4 cups depending on how hungry your family is)
2 cans cream of Chicken soup
1/2 cup plain yogurt
1/2 cup sour cream
(Optional) A can of sliced mushrooms
Chicken either left over or 3 (?) breasts
four stalks of celery
1-2 chopped onions
1 tablespoon olive oil
Salt
Pepper
Pkg of frozen peas
This meal is so flexible. If you don’t like something take it out or make a substitution to suit your personal taste.
Sauté the onion and celery in a tablespoon of oil. Or if you are cooking the chicken now you probably won’t need the oil. Throw in the mushrooms during the last bit of cooking to warm them up. Salt and pepper to taste. Meanwhile mix together the soup and yogurt and sour cream. Add the veggies after they are cooked and make them crunch-chewy...like Chinese vegetables and chicken. (And frankly I think that this tastes better if you stew a whole chicken as you would for soup and then debone the meat use if for this recipe and use the broth for soup). Pour this mixture over the rice. Cook the peas and strain them and top the meal with them. If your rice was cold then put it into a 350 oven until everything is nice and hot, If your rice was just newly cooked then you can pour it
over and serve. Make sure to serve a salad or a veggie to round out the meal. Make sure when you serve it to get some of the sauce along with the rice and vice versa. Also when you go to put the leftovers in the fridge mix it all together first and then you won’t have to worry so much about the rice getting dry.
So the total cost is around $5.35 and this serves the whole family one meal and my husband, myself and the two little ones lunch for the next day and possibly my husband for a third lunch. My husband is a big guy and also a BIG eater and this is one of his favorites.
Submitted by: Dolly Perry
Busy Mom’s Chicken and Rice w/ Broccoli
2-4 breasts of chicken (buy the skin on/bone in @ 88 cents a pound, then simply de-skin and de-bone the chicken)
2 cans cream of mushroom soup (50 cents/each - store brand)
1 box chicken & broccoli rice mix (Farmhouse or Rice-a-Roni are always on sale)
1 bunch broccoli (75 cents pound on sale)
Place chicken breast in crock-pot. Pour cans of soup over breasts. Season to your discretion. Cover crock-pot and cook on low for 10 hours. Before you are ready to serve the chicken, prepare box of chicken & broccoli rice according to package. Steam broccoli. Combine the two. Spoon breasts onto plates. The soup makes an excellent gravy topper. Add the broccoli and rice mixture as the side dish. Enjoy.
Makes 4 good size servings.
Submitted by: Kathy Newman
Fast & Easy Crock Pot Chicken
1 whole chicken fryer (88 cents/pound on sale)
cook’s choice of seasonings
Remove giblets. Rinse & dry chicken. Season inside and out with your choice of seasonings. Place chicken in crock-pot breast side down. Cook on high for one hour. Cook on low for 10 hours. When chicken is done, remove from crock-pot with slotted spoons or slotted spatulas (helps remove a lot of the chicken fat), and carve. Serve chicken with your choice of sides. Refrigerate or freeze leftover chicken for your next meal.
***I always buy 2-3 fryers when they are on sale because they are easy to store in the freezer, and you can get at least 2 good meals out of them.***
Submitted by: Kathy Newman
Easy Chicken And Biscuits
2 cans cream of chicken soup
2 cups milk
2 cups cut cup chicken
2 cans refrigerated biscuits (10 to can)
sm. package of frozen mixed vegetables
Mix soup, milk, chicken, and vegetables in bowl. Set aside. Lay unbaked biscuits in 9x13 pan. Pour soup mixture over biscuits. Bake at 350 degrees for 45 minutes.
Submitted by: Stephanie
Huntington Chicken
2 cups cooked macaroni ($1.00)
1/2tbs. butter (cents)
3 tbs. flour (cents)
1/2 cups cream or milk (cents)
1 cup cream cheese(.88 cents at Wal-Mart for 8oz package)
1 cup hot chicken broth (nothing use the broth after cooking the chicken)
2 cups cooked chicken(3.00 or 4.00 for a whole chicken)
salt and pepper to taste (cents)
add all ingredients into casserole dish and bake in a 350 degree oven for 45 min
Also is good on toast
Submitted by: Tonia Jackson
Mushroom-Onion Chicken
2-4 chicken breasts (i usually get a large bag frozen on sale for 6 bucks)
1 can cream of mushroom (3 for 1.00 at dollar general)
3/4 can of milk *soup can* (pennies)
2/3 cup french fried onions (small can on sale for 79 cents @ winn dixie) black pepper (pennies)
heat a skillet. brown chicken, add soup and milk, stir... simmer about 10 min... add onions and season with pepper to taste. cheap, fast and easy....
Submitted by: Erin in Carrollton, TX
Italian Chicken Recipe
There are many good, good, good recipes on the backs of Campbell’s soups cans. Here’s one I recently tried and liked. (P.S. I have no children, but still like good food at good prices).
1 Can Campbell’s Tomato Soup (.99 cents)
1 lb. skinless, boneless chicken breasts ($4.99 regular price, $3.00 sale price)
1 tsp. of garlic powder (.10 cents?)
1 tsp. of Italian Seasonings (the bottled kind, not the salad dressing mix, although, I did throw one of those in for extra taste and it was good). (Ital. Seasoning in bottle .10 cents; envelope of Italian salad dressing mix .60 cents?)
Grated cheddar cheese (I use 2% skim milk pre-shredded in package) ($3.00 a bag, use just a handful, = $1.00).
Brown the chicken in frying pan. Place in casserole dish.
In mixing bowl, mix the tomato soup, Italian seasonings, and garlic powder. Pour over chicken.
Bake the chicken with sauce for 25 minutes at 345 degrees.
When comes out of oven, sprinkle shredded cheese, which will melt on the chicken.
Arroz con Pollo
Editor’s Note: This is a great recipe for when chicken leg quarters go on sale
Chicken legs (as many as you need to feed your family-these are really cheap!)
1 can chilies and tomatoes as hot or mild as you like (I buy store brand $.69)
Splash of red wine vinegar ($0)
Add onion (in a bag .10)
Rice (in bulk $.25)
Water ($0)
Place chicken, tomatoes, chilis, vinegar, and onion in crock pot on low and cook for about 8 hours. Drain the juice from the crock pot and use to cook rice. Add additional water if you need to. This will not be as good if you use boxed rice. The flavor from cooking makes the rice delectable!
Serve chicken over the rice and with bread or a salad!
This is wonderful! Your family and your budget will thank you!
Submitted by: Sheryl Rexach
Crunchy Topped Swiss Cheese Chicken
4 chicken legs
1 can Cream of Chicken soup
8 oz. Swiss cheese
2 c. Pepperidge Farm herb stuffing
1 stick butter, melted over chicken and cheese
Boil chicken 20 minutes. Skin and bone it. Tear into pieces, place in bottom of caserole dish. Cover with cheese. Pour soup evenly over chicken. Mix butter with stuffing and spread evenly over casserole. Bake at 350F for 35-40 minutes.
Chicken Hot Dish
1/2 cup of raw rice ($0.25)
2 cans of cream of anything soup (I use the equivalent in a homemade dry mix similar to the one in the Miserly Mom’s book) If you buy the soup $0.75 if you use the mix $0.15.
8oz water
1 whole chicken cut up ( I buy these from a local farmer for $1 a bird but help with some of the butchering) In a store maybe $3-$5 for a fryer chicken.
Onion to taste
Chopped Celery opt.
Salt and pepper
French fried onions $1 (stock up after the holidays and use the coupons offered during the holiday and you can get for as little as $0.75 a large can)
Put raw rice, soup, onion and other ingredients in 9X13 baking dish. Place chicken pieces and top with the French fried onions. Bake at 350 for 1 hour. Makes enough to feed 4-6. leftovers taste even better.
Submitted by: Tonya, Marshall, MN
Cajun Chicken Pasta
Here is a delicious and spicy dish that you can serve to impress your friends and family at your next dinner party. They’ll never guess that this restaurant worthy creation costs only $1.69 per serving!!!
4 boneless/skinless chicken breast halves, cut into thin strips (I use the frozen packaged chicken breasts - $1.15/piece)
1-2 Tbsp Cajun seasoning (vary according to spiciness desired) (if you don’t have this on hand, may substitute 1 tsp black pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion salt, 1/2 tsp. paprika, 1/2 tsp. cayenne pepper for each 1Tbsp Cajun seasoning) (pennies)
2 Tbsp butter or margarine ( 6 cents for 2Tbsp from 1lb package of butter sale $.99)
2 (4oz) cans mushrooms stems/pieces, drained (29 cents each, sale)
2 cups heavy whipping cream ($0.80)
1/4 tsp dried basil (pennies)
1/4 tsp. salt (pennies)
1/8 tsp. garlic powder
1/8 tsp. pepper
Hot pepper sauce to taste (Tabasco) pennies
1 tsp. flour
1 lb. linguine, cooked and drained ($0.50 on sale)
grated parmesan cheese, optional
Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss to coat. In a large skillet over medium heat, sauté chicken in butter until almost tender, 5-7 minutes. Add mushrooms, cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings to taste, heat through. Toss with linguine. Sprinkle with Parmesan if desired. Serves 4
Submitted by: Jennifer
Chicken Rolls
This is a recipe that has been enjoyed by my husband’s family for about 3 generations now. My family loves it and we have it often.
1 whole chicken(cooked and deboned) $.89 a lb.
1 can cream of chicken soup $..79 can
1 cup mayonaise $.50
2 cups sharp cheddar cheese $1.50 store brand
1 package brown and serve dinner rolls $.50 store brand
Butter for rolls $.25
Cut off the tops of the dinner rolls and scoop out the inside with a spoon or a melon ball scooper. Mix together the chicken, soup, mayonaise, and cheese. Fill each roll with roll with the chicken mix. Butter the tops of the rolls and put back on top. Bake at 350 degrees till browned.
Submitted by: Christina
Chicken & Dumplin’s
1 1/2 pound of chicken legs and or thighs $1.50
5 cups chicken broth from boiled chicken $.0
21 1/2 ounces cream of chicken soup (2 cans) $2.00 (or make your own, then it’s pennies)
1/2 - 1 teaspoon salt
1/4 teaspoon pepper
16 pieces biscuit, canned (2 cans) $.50 (4 for a $1.)
Boil the chicken in 8 cups of water. Boil. Skin and tear chicken into bite size pieces, save 5 cups of broth. Keep torn chicken and chicken broth in pot.
Add cream of chicken soup to chicken broth, bring to a boil. Keep stirring, or the chicken will settle on bottom and burn. Add salt and pepper to taste.
Reduce heat to low, tear biscuits into quarter pieces, drop in biscuits (dumplins).
Cook uncovered over low heat for 10 minutes, then cook cover for an additional 10 minutes. Test the dumplins with a toothpick, dumplins are done when toothpick comes out clean. Serves 6-8
Chicken Fricassee
My Mother used to prepare this dish often!
1-3 to 4 pound broiler chicken (cut up) 3.00 to 4.00
flour to dredge chicken-pennies
1 medium onion, sliced 10 cents
1 can cream of chicken and 1 can cream of celery soup - store brand 50 cents each
Spices - Garlic powder, Salt , Pepper, Oregano - pennies
Coat chicken with flour and brown in a frying pan with one tablespoon of oil. Transfer to a Dutch oven. Slice onion and place on top of chicken. In the frying pan stir together browned bits with 2 cans of soup, add 2 cans of water and bring to a boil while stirring. Pour this mixture over the chicken; season with spices to taste. Cover and bake in a 350 degree oven for an hour and a half. Makes a delicious gravy-be sure to serve with mashed potatoes. Can be made less expensively with leg quarters purchased on sale.
Submitted by: Linda Edmonds
Homemade Tequila Lime Chicken
I have heard of three homemade tequila lime chicken recipes. I hope one of them helps you!
Combine:
12 ounces frozen Minute Maid lemonade concentrate
12 ounces frozen Minute Maid limeade concentrate
3 fresh limes (juice only)
Marinate chicken in this and grill.
Combine these in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce:
1/4 cup lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
2 tsp. cornstarch
Broil 4 chicken breasts for 10 to 15 minutes, basting with prepared sauce for last 5 minutes of cooking time. Brush on to chicken breast: Rose’s Lime Concentrate. Sprinkle with garlic salt and ground black pepper. Grill until done.
Happy cooking!
Jonni McCoy, Miserly Moms
Chicken Lentil
I made this recipe yesterday and my family loved it.
Boil around 6 skinless thighs, with a couple of shakes of pepper, a chicken bullion cube and a pack of Sazon by Goya. ( this is a spice found in the Mexican foods aisle) For about 30 minutes.
Add half an Onion. One small green pepper cut into chunks, three carrots cut in to bite size pieces and a half a pound of lentil, with three cups of hot water. Cook until chicken is done and lentils tender. Serve it over hot plain
rice for a delicious twist on boring old lentils.
Cost- I buy chicken quarters by the 40 pound case for 30 dollars, so about 1.50. The seasoning less then 50 cents . The sazon comes in packages of 8 for about 1.89 and you can use it to flavor almost anything. The vegetable maybe 1.50. Rice about .50. For a total of 4 dollars.
Oriental Chicken
This is one of my husbands favorite recipes. It can cost more or less, depending on what kind of chicken you use. The recipe actually came from a variation on my mother in law’s chicken and walnuts. We leave out the walnuts because they are just too expensive. I have also pared it down to a few ingredients so that it is easy to make, and flexible for leftovers. I use white meat chicken, but any part will do. This serves our family of 4 with no leftovers, I double it if I want leftovers. Including the rice it costs about $1.50 a serving, more if you add more stir fry veggies.
1 pound chicken, cut into small pieces for stir fry
1 can water chestnuts
1 can bamboo shoots
soy sauce
spices to taste, like garlic, ginger, pepper, salt
stir fry the chicken with a little oil and a little soy sauce and whatever spices you want. Just keep enough soy sauce in the pan so that it stays a little wet, but not so much as it is sitting gin liquid. When the chicken is done add the bamboo shoots and water chestnuts. Serve over hot rice or Ramen noodles.
That is it. My kids are picky veggie eaters so we usually have green beans or peas on the side. You can add whatever stir fry veggies you want.
You can take this and mix in the rice and peas with a little more soy sauce for fried rice. Or mix it with chicken flavor Ramen noodles for an all in one noodle bowl.
Submitted by: Danielle C., Grand Prairie, Texas
Thai Chicken (crock pot)
feeds 4/6
1 package chicken thighs (usually 6 pieces) $2.50 (or use leftovers)
2 16 ounce cans of diced tomatoes $1.00
1/3 cup peanut butter - chunky is ok too
1 med. red or green pepper, sliced 50 cents
1 med. onion, sliced 50 cents
red pepper flakes(optional) **if you need to buy these then do not add
scallions 25 cents
salt and pepper to taste
rice (enough to feed your family) - 2 cups for mine (1.00?)
In a crock pot add the sliced red/green pepper and onion to button of cock pot add chicken thighs in a bowl mix diced tomatoes and peanut butter will be chunky add red pepper flakes pour over chicken thighs and cook 7-9 hours serve over rice and garnish with scallions.
Cola Chicken
I don’t know the cost, but this recipe is very reasonable, and easy, easy, easy.
1 liter cola
1 sm bottle ketchup
1 uncooked chicken, cut up.
Combine all, boil on medium till chicken is done. Add more cola, ketchup, or water if needed. Chicken will fall off bone. 3 ingredients and you are done (add onions if you like).
Easy and Cheap Chicken Divan
1lb boneless breast $2.50 (you can subsitute boneless thighs for even less)
1/2 cup mayonaise $.50
3 cans cream of mushroom, or celery or chicken soup $40 each
2 soup cans filled with milk $.50
16 oz or 24 oz package frozen broccoli $.99
2 cups shredded cheddar cheese $1.25
1 cup crushed ritz crackers or bread crumbs
Boil chicken until done, remove and add broccoli and cook until crisp tender. In a bowl, mix soup, mayo and milk. whisk until blended. I add spices like garlic powder, cumin and a dot of mustard. You can just do with salt and pepper if you like. Or, you can just add in any spices you like, to your taste. Break the chicken into bite size pieces and add the chicken and strained broccoli to a casserole dish. pour the soup mixture over top. Top with cheese and sprinkle either crackers or breadcrumbs over top. bake at 350 until cheese is melted. about 30 minutes. You serve this over pasta, rice or toast.
3 recipes made with fresh Apricots - Apricot Marmalade -
Posted by: “Virginia
Here are three very different recipes.
I like the first one best because it has citrus peel.
From what I can tell the difference between a jam and
a marmalade is just the citrus peel and some don’t even
have that. I’ve see some with just citrus juice and it’s
still called a marmalade.
I haven’t put them in the melting pot yet. I’ve had them
in my files as temp files, but when people asked about
marmalades with fresh apricots I looked them up.
All of these are made with fresh Apricots.
Two didn’t have any BWB times.
Apricot Marmalade 2
* 2 lb. pitted fresh apricots
* 8 cups sugar
* 6 tbsp lemon juice
* 1 tbsp orange zest
* 3/4 cup diced candied citrus peel
* 1 pouch liquid pectin
Directions:
Apricot Marmalade
1. Bring apricots, sugar, lemon juice and
orange zest to a simmer, stirring often. Purée
roughly (to keep some apricot pieces intact)
and return to a simmer. Stir in candied peel
and pectin.
2. Remove from heat and jar according to
proper canning procedures. BWB for your altitude.
3. Once opened, marmalade will keep refrigerated
up to 4 months.
6 pounds firm apricots
5 pounds sugar
1 cup water
1 cup lemon juice, poured at the end
after the marmalade has thickened
Wash the apricots very well and remove the stone.
Place them in a pot in layers, meaning one layer apricots,
one layer sugar, one layer apricots, one sugar etc. then
on top pour the water. Place the pot over low heat and
stir until the sugar has dissolved. Adjust the heat to
simmer the marmalade. Stir with a wooden ladle
carefully and constantly so the marmalade does not
stick to the pot. Cook until the mixture becomes
transparent and shiny. Once the marmalade is ready
and thick add the lemon juice and leave it to boil for
2 to 3 minutes more. Remove from the burner place in jars.
BWB for your altitude.
Apricot Marmalade
By Meadowlark, eHow Editor
This recipe makes a great apricot marmalade that is
filled with whole chunks of fruit. Apricot marmalade
is delicious on toast first thing in the morning or on
piping hot dinner biscuits. Apricot marmalade can be
stored in your pantry and it also makes a great gift
during the holiday season.
# 10 8-oz. canning jars with lids and bands
# 5 cups fresh apricots
# 5 cups canned pineapple
# 5 cups sugar
# 6 oz. package orange gelatin
Step1
Sterilize jars, lids and bands. Keep jars hot in
200 degree oven and scald lids with hot water
until ready to use.
Step2
Wash apricots and cut into halves. Remove and
discard pits.
Step3
Place apricots, pineapple and sugar in a large pot.
Step4
Bring to a slow boil and boil for 15 minutes.
Step5
Add gelatin and stir until completely dissolved.
Step6
Ladle marmalade into jars. Leave 1/2 inch head space.
Clean rim of jar with a damp cloth. Place lids on jars,
screw on bands.
Step7
Place marmalade filled jars in a large pot of boiling
water. Water should cover the top of jars at least 1
to 2 inches. Bring water back to boil. Water bath for
10 minutes.
Step8
Remove jars from water bath. Cool in a draft free area.
Lids will make a popping sound when jars are sealed.
Step9
Store marmalade in a cool dark place.
V
Laugh a little,
Cry a little,
Live by the code of the west,
and don’t forget to look out for the unexpected.
To visit your group on the web, go to:
http://groups.yahoo.com/group/home_canning/
“Vacuum packed in Mylar.”
Can you please give us more details about this?
A bit of a primer on wheat...
Hard Winter Wheats can have a protein content of up to 16-18%
Durum Wheat is the hardest wheat with the highest protein 17-19%.
Soft Wheats generally run 8-9% protein.
In England, Hard Wheat is called Strong Wheat - it generally has a wheatier flavor and aroma.
Soft wheats are called Weak Wheat and is milder flavored.
Flour that is used in baking comes mainly from wheat, although it can be milled from corn, rice, nuts, legumes, and some fruits and vegetables. The type of flour of flour used is vital at getting the product right. Different types of flour are suited to different items and all flours are different you cannot switch from one type to another without consequences that could ruin the recipe. To achieve success in baking, it is important to know what the right flour is for the job!
* All-purpose flour is a blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as “plain flour.” All-purpose flour is one of the most commonly used and readily accessible flour in the United States. Flour that is bleached naturally as it ages is labeled “unbleached,” while chemically treated flour is labeled “bleached.” Bleached flour has less protein than unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, éclairs, cream puffs and popovers.
Shelf-Life: for cabinet storage, up to 8 months if properly stored in a sealed container or if tightly wrapped, and for refrigerator storage, up to one year.
* Bread flour is white flour made from hard, high-protein wheat. It has more gluten strength and protein content than all-purpose flour. It is unbleached and sometimes conditioned with ascorbic acid, which increases volume and creates better texture. This is the best choice for yeast products.
Shelf Life: several months in a cool, dry cabinet when stored in a sealed container or if tightly wrapped, and up to one year in the freezer.
* Whole-wheat flour is made from the whole kernel of wheat and is higher in dietary fiber and overall nutrient content than white flours. It does not have as high a gluten level, so often it’s mixed with all-purpose or bread flour when making yeast breads. Whole wheat flour is equivalent to British whole meal flour.
Shelf Life: 6 months to one year in the freezer if stored in tightly sealed plastic containers or if tightly wrapped. It will keep for only a few months if stored in a cabinet. Due to the presence of the wheat germ, resulting in an unsaturated oil content that is higher than refined flour. The potential for rancidity is greater if whole-wheat flour is kept for long periods and particularly if it is not stored under refrigerated conditions. It is best to store whole-wheat flour in a tightly sealed container in the refrigerator or freezer.
* Instant flour (Wondra from Gold Medal) is granular and formulated to dissolve quickly in hot or cold liquids. It will not work as a substitute for all-purpose flour, although there are recipes on the container for popovers and other baked goods. It is used primarily in sauces and gravies.
* Cake flour is a fine-textured, soft-wheat flour with a high starch content. It has the lowest protein content of any wheat flour. It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture. When you’re making baked goods with a high ratio of sugar to flour, this flour will be better able to hold its rise and will be less liable to collapse. This flour is excellent for baking fine-textured cakes with greater volume and is used in some quick breads, muffins and cookies. If you cannot find cake flour, substitute bleached all-purpose flour, but subtract 2 tablespoons of flour for each cup used in the recipe (if using volume measuring).
* Pastry flour also is made with soft wheat and falls somewhere between all-purpose and cake flour in terms of protein content and baking properties. Use it for making biscuits, pie crusts, brownies, cookies and quick breads. Pastry flour makes a tender but crumbly pastry. Do not use it for yeast breads. Pastry flour (both whole-wheat and regular) is not readily available at supermarkets, but you can find it at specialty stores and online.
* Self-rising flour, sometimes referred to as phosphated flour, is a low-protein flour with salt and leavening already added. It’s most often recommended for biscuits and some quick breads, but never for yeast breads. Exact formulas, including the type of baking powder used, vary by manufacturer. Recipes that call for self-rising flour do not call for the addition of salt or leavening agents.
Make your own self-rising flour: Using a dry measure, measure the desired amount of all-purpose flour into a container. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.
* Semolina flour is used in making pasta and Italian puddings. It is made from durum wheat, the hardest type of wheat grown. The flour is highest in gluten.
* Durum flour is finely ground semolina and is grown almost exclusively in North Dakota.
* Organic flour is used in the same way as regular flour. It must follow U.S. Department of Agriculture regulations to be labeled “organic.” Using this flour is a matter of personal preference.
* Gluten flour is usually milled from spring wheat and has a high protein. It is used primarily for diabetic breads, or mixed with other nonwheat or low-protein wheat flours to produce a stronger dough structure.
Buying Flour:
Look for tightly sealed bags or boxes. Flours in torn packages or in open bins are exposed to air and to insect contamination.
Storage of Flours:
Flour must be kept cool and dry. All flours, even white flour, have a limited shelf life. Millers recommend that flours be stored for no more than 6 months. The main change that occurs is the oxidation of oils when flour is exposed to air. The result of this is rancid off flavors. During hot weather, store flour in the refrigerator.
Flour should be stored, covered, in a cool and dry area. This prevents the flour from absorbing moisture and odors and from attracting insects and rodents. Freezing flour for 48 hours before it is stored will kill any weevil or insect eggs already in the flour. It is better not to mix new flour with old if you are not using the flour regularly.
Do not store flour near soap powder, onions or other foods and products with strong odors.
If freezer space is available, flour can be repackaged in airtight, moisture-proof containers, labeled and placed in the freezer at 0 degrees F. If flour is stored like this, it will keep well for several years.
Keep whole wheat flour in the refrigerator the year around. Natural oils cause this flour to turn rancid quickly at room temperature.
Throw away flour if it smells bad, changes color, or is infested with weevils.
Put a bay leaf in the flour canister to help protect against insect infections. Bay leaves are natural insect repellents.
Doom and Gloom is beginning to show as more people are looking at the hard realities of what is going on.
Some of the following may be overblown, but then again, can we really be sure?
Thursday, March 5. 2009
Posted by Karl Denninger in Editorial at 09:57
What’s Dead (Short Answer: All Of It)
Just so you have a short list of what’s at stake if Washington DC doesn’t change policy here and now (which means before the collapse in equities comes, which could start as soon as today, if the indicators I watch have any validity at all. For what its worth, those indicators are painting a picture of the Apocalypse that I simply can’t believe, and they’re showing it as an imminent event - like perhaps today imminent.)
* All pension funds, private and public, are done. If you are receiving one, you won’t be. If you think you will in the future, you won’t be. PBGC will fail as well. Pension funds will be forced to start eating their “seed corn” within the next 12 months and once that begins there is no way to recover.
* All annuities will be defaulted to the state insurance protection (if any) on them. The state insurance funds will be bankrupted and unable to be replenished. Essentially, all annuities are toast. Expect zero, be ecstatic if you do better. All insurance companies with material exposure to these obligations will go bankrupt, without exception. Some of these firms are dangerously close to this happening right here and now; the rest will die within the next 6-12 months. If you have other insured interests with these firms, be prepared to pay a LOT more with a new company that can’t earn anything off investments, and if you have a claim in process at the time it happens, it won’t get paid. The probability of you getting “boned” on any transaction with an insurance company is extremely high - I rate this risk in excess of 90%.
* The FDIC will be unable to cover bank failure obligations. They will attempt to do more of what they’re doing now (raising insurance rates and doing special assessments) but will fail; the current path has no chance of success. Congress will backstop them (because they must lest shotguns come out) with disastrous results. In short, FDIC backstops will take precedence even over Social Security and Medicare.
* Government debt costs will ramp. This warning has already been issued and is being ignored by President Obama. When (not if) it happens debt-based Federal Funding will disappear. This leads to....
* Tax receipts are cratering and will continue to. I expect total tax receipts to fall to under $1 trillion within the next 12 months. Combined with the impossibility of continued debt issue (rollover will only remain possible at the short duration Treasury has committed to over the last ten years if they cease new issue) a 66% cut in the Federal Budget will become necessary. This will require a complete repudiation of Social Security, Medicare and Medicaid, a 50% cut in the military budget and a 50% across-the-board cut in all other federal programs. That will likely get close.
* Tax-deferred accounts will be seized to fund rollovers of Treasury debt at essentially zero coupon (interest). If you have a 401k, or what’s left of it, or an IRA, consider it locked up in Treasuries; it’s not yours any more. Count on this happening - it is essentially a certainty.
* Any firm with debt outstanding is currently presumed dead as the street presumption is that they have lied in some way. Expect at least 20% of the S&P 500 to fail within 12 months as a consequence of the complete and total lockup of all credit markets which The Fed will be unable to unlock or backstop. This will in turn lead to....
* The unemployed will have 5-10 million in direct layoffs added within the next 12 months. Collateral damage (suppliers, customers, etc) will add at least another 5-10 million workers to that, perhaps double that many. U-3 (official unemployment rate) will go beyond 15%, U-6 (broad form) will reach 30%.
* Civil unrest will break out before the end of the year. The Military and Guard will be called up to try to stop it. They won’t be able to. Big cities are at risk of becoming a free-fire death zone. If you live in one, figure out how you can get out and live somewhere else if you detect signs that yours is starting to go “feral”; witness New Orleans after Katrina for how fast, and how bad, it can get.
The good news is that this process will clear The Bezzle out of the system.
The bad news is that you won’t have a job, pension, annuity, Social Security, Medicare, Medicaid and, quite possibly, your life.
It really is that bleak folks, and it all goes back to Washington DC being unwilling to lock up the crooks, putting the market in the role it has always played - that of truth-finder, no matter how destructive that process is.
Only immediate action from Washington DC, taking the market’s place, can stop this, and as I get ready to hit “send” I see the market rolling over again, now down more than 3% and flashing “crash imminent” warnings. You may be reading this too late for it to matter.
http://www.natures-health-foods.com/Power-Cooking.html
Power-Cooking in “Your” Kitchen!
I love this stuff.
9 Quick tips for healthier cooking
Easy ways to chop, sauté, and stir your way to living longer and living younger.
Stocked up on your leafy greens?
Super.
Did you know that sautéing them in a bit of olive oil instead of steaming them, will help you absorb up to five times as much of the vision-protecting antioxidant beta-carotene?
Buying healthy food is just the first step toward a better diet; preparing it correctly can make or break your nutrient bank.
Keep reading for even more surprising nutrition-enhancing prep tips.
1. Power-Cooking & Firing Up Some Heart Protection
Heating lycopene-rich tomatoes, instigates a chemical change that makes the heart-healthy nutrient much easier for your body to absorb.
So try halving some Roma tomatoes lengthwise arranging them on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Broil for 15 to 20 minutes, until slightly shriveled.
Adding canned crushed tomatoes or even tomato paste to your recipes works too, because they were heated during the processing.
2. Power-Cooking & Maximizing Your Cancer Prevention
High temperatures destroy allinase, garlic’s most important cancer-fighting and immunity-boosting enzyme.
So, after chopping, let the crushed garlic sit for about 10 to 15 minutes before adding it to a sizzling pan.
This allows the pungent herb to generate compounds that blunt the damaging effects of the heat.
Not alotta time to spare?
You can always enjoy raw garlic.
We love rubbing it on sliced, toasted Italian bread and topping it with chopped tomatoes, onions and a splash of olive oil for a simple bruschetta.
3. Power-Cooking & Getting 10 Times Your Iron
Cooking with tomatoes, apples, or lemons anybody?
Heat acidic foods like these in a cast-iron pot or skillet to spike the amount of the energy-boosting iron you absorb by more than 2,000%.
Some iron from the skillet leaches into the food, yes, but the particles are small enough that you won’t be able to see or taste them and it’s perfectly safe.
Bonus tip: Coupling certain iron-rich foods with high-acid ones gives a tenfold boost to your iron absorption.
While the iron in red meat is easily absorbed on its own, the type of iron found in beans, grains, and veggies is not.
So, when making a spinach salad, toss in some mango slices to increase the iron payoff.
Other healthy combos: beans and tomato sauce or cereal and strawberries.
4. Power-Cooking & Strengthening Your Eyes and Bones
Adding avocado, olive oil, nuts, olives, or another healthy fat source to red, green, orange, and yellow fruits and veggies increases the amount of fat-soluble vitamins, such as A, E, and K.
These nutrients boost vision, improve immunity, and protect against stroke and osteoporosis, respectively.
Fat acts as a transporter for them.
The same strategy works for carotenoids, the compounds that give tomatoes and carrots their bright hues.
Proof, you say?
A recent study from the Ohio State University Comprehensive Cancer Center found that men and women who ate salsa containing chunks of avocado absorbed 4.4 times as much lycopene and 2.6 times as much beta-carotene than those who enjoyed plain salsa.
5. Power-Cookng & Stocking Up on Calcium
If you’re preparing homemade chicken soup from scratch, it’s smart to add a hint of lemon juice, vinegar, or tomato to the mix.
Because, pairing a slightly acidic broth with on-the-bone chicken, can up the soup’s calcium content by 64%.
(This stock dissolves the bone’s calcium more easily than a non-acidic one would.)
Bonus tip: Other research that was referenced in the Harvard/Beth Israel study has shown that slathering spareribs with an acidic vinegar-based barbecue sauce will dramatically increase the calcium content.
Who knew?
6. Power-Grillin without any Worry
The high heat needed to grill meats can create carcinogenic compounds called heterocyclic amines (HCAs), but marinating can help.
When researchers at Lawrence Livermore National Laboratory in Livermore, CA, soaked chicken breasts in a mixture of brown sugar, olive oil, cider vinegar, garlic, mustard, lemon juice and salt for 4 hours, they developed up to 99% fewer HCAs after 20 minutes of grilling than unmarinated chicken did.
Try this marinade and you’ll be adding an extra antioxidant kick with this herb-packed food-soak:
1/2 cup of balsamic vinegar;
2 tablespoons of fresh rosemary;
1 tablespoon each of olive oil, honey, and minced garlic; and
1/2 teaspoon of black pepper.
Bonus tip: Instead of marinating hamburgers (too messy), mix in some rosemary.
Research has found that it can slash the production of some HCAs by as much as 72%.
7. Power-Cooking & Fight the Cold and Flu
When you’re slicing and dicing fresh produce, cut large pieces.
Lots of small portions expose more of the fruit or vegetable to nutrient-leaching oxygen and light.
A larger cut allows you to hold on to more vitamin-C, which helps bolster immunity.
Quarter carrots, potatoes, and tomatoes instead of dicing them; slice melons into crescents rather than cubing.
8. Power-Cooking Retains Key Nutrients
Save yourself some time and some key nutrients, by not peeling eggplant, apples, potatoes and other produce before using.
The peel itself is a natural barrier against nutrient loss and many vitamins and minerals are found in the outer skin or just below it.
Yam skin is loaded with fiber, and zucchini’s is full of lutein, which may help prevent age-related macular degeneration, for example. (Remove grit and pathogens with cold, running water and a vegetable brush.)
Bonus tip: Add citrus zest to your favorite recipes.
A University of Arizona study linked eating limonene, a compound in lemon, lime, and orange peel, to a 34% reduction in skin cancer.
9. Power-Cooking & Double the Antioxidants
Dressing your salad with herbs can more than double its cancer-fighting punch, according to a recent Italian study.
When compared with garden salads made with no added herbs, those featuring lemon balm and marjoram had up to 200% more antioxidants per serving.
Spices such as ginger and cumin also upped the antioxidant quotient.
Thank you for posting the wheat types and how to use them.
Excellent.
Now how are you going to remember where they are posted?
I for one, can never remember it all.
Doom and Gloom is beginning to show as more people are looking at the hard realities of what is going on.<<<
Time to do a lot of serious praying, for I have no faith in the gov.
http://www.rose-works.com/Rose-Hips.html
Rose Hips
the Health Food in your Garden!
rose hipsFor some reason I always associate rose hips with vitamin C and Vitamin C with Boy Scouts! I think it is because of a story my parents used to tell, me concerning the Boy Scouts in England. They were asked to work for the Ministry of Health, during World War two, by collecting all the hips they could, from hedgerows and fields, so that Rose Hip syrup could be manufactured as a vitamin C supplement. Of course my parents were urging me to join the Boy Scout movement because in their minds, “They must be such a healthy group!”
In fact the humble Hip or Rose Haw, with 1700 to 2000 mgs.of vitamin C, out-classes citrus fruits in this regard. Hips, it appears, also contain vitamins A, D and E, anti-oxidents and flavinoids. So rather than just an ornamental value, perhaps for flower arranging, we have our own health food growing right under our noses, so to speak.
This fruit of the rose comes into it’s own in fall and is best picked after the first frost has softened the fruit a little. There is an outer, fleshy layer which is often orange, dark red or purple in color, but within, are seeds embedded in a fibrous hair. These hairs are best removed before processing as they tend to have a detrimental effect on the stomach.
The best vitamin C sources come from the Rosa Canina ( the Dog Rose) or more commonly, the other old shrub Rose known as the Rugosa Rose. Once processed the products seem endless.........who knew such a humble fruit could be used for skin care products, cooking, vitamin tea bags or even Mead! (Called Rhodomel)
Well, historically, mankind has processed Hips for hundreds of years and although the claims of, “curing the shakes”, or “strengthening the heart”, may be debateable, there is no doubt about the power of vitamin C. With a little guidance from www.Rose-Works.com, we can all find a healthy use for our Rose Hips.
“You can check Ace hardware online and order it - delivered to the store free...”
LOL. I am so used to going to the store for things, looking online is not something I think of readily. And for some things, I am one that still needs to see what I am purchasing before I get it. I’m slowly getting there, just need reminding by my kids and others to check online.
Pillar of Peppers with Eggplant
Vertical Vegetables at Their Best
Love the sweet pungency or fiery heat of Peppers but lack the space?
The Pillar of Peppers could be your easy answer. The idea is as simple as the name is pretentious. We simply create a vertical garden and fill it with Peppers. Now I always include a few Eggplants as well since their habits are very similar and a little variety in the diet is a good thing.
pillar of peppers What’s a Vertical Garden? Throughout my website it can be many things but for the Pillar of Peppers and Eggplant it is a simple circle of heavy wire mesh. This wire mesh bears the unlikely name of Hardware Cloth even though if bears no resemblance to actual cloth except that it comes in a roll. It is much thicker and sturdier than chicken wire and that is important because it has to stand up on its own and support the weight of soil, water and plants. You need a circle of 2.5cm (1 in) (that is the spacing of the wires,) Hardware cloth about 75 cm (30 in) in diameter; that’s about 235cm (95 in) of material. Any narrower and it falls over too easily. The height is determined by the width of the roll of material that you buy, usually 90 cm (36 in). Just cut each strand of wire and use the cut ends to loop over and hold the circle together. This is one of those steps that takes longer to write about than to actually do.
pillar of peppers Where’s the Soil? Your Pillar of Peppers needs to have the right soil. Work it a bit so that it is sunk into the garden soil by an inch or so. Line the wire circle with some landscape fabric. Stops the soil from pouring out through the mesh. Then make a mixture of good garden soil and some lightweight soiless potting mix, about half and half. It needs to be heavy enough to stay in place but light enough to allow water to flow through it freely while not collapsing from its own weight. Fill the entire mesh column with this mix, firming it in as you go and soaking the whole thing thoroughly as you get near the top. The firming and soaking is an attempt to stop the soil mass from settling after you have it planted.
pepper plants
How Do I Water It? The final step is to go into the kitchen and ‘borrow’ the large wire colander and sink it into a hollow in the top of the soil. This allows you to fill up the colander with water and let it soak in rather than having to stand there and slowly add enough water to get to the bottom of your Pillar of Peppers. This many plants in such a small space also requires some liquid fertilizer over the season and it can be applied in the same fashion.
peppers Where are The Pepper Plants? They are the easy last step. All the way around and up and down your pillar of soil; slice through the landscape cloth and make a little cavity in the soil with your finger and squeeze in a Pepper transplant. Don’t forget a few Eggplants. They should be about 20 - 25 cm (8 -10 in) apart in all directions. You will be amazed at the number of plants that can go into this garden. Four to five high, by about seven to nine rows, yields, by my math, at least thirty plants. Work the soil around the plants by pushing on the adjacent squares so that the little plant is firmly in place. You can put some sphagnum moss or a bit of landscape cloth around the stem of each plant to help retain the soil . The plants should angle down just slightly when you are finished planting your Pillar of Peppers.
Does It Work? Thoroughly water, (fill the colander 2 or 3 times,) the planted pillar. Within one or two days you will see that all of the plants have not only perked up but have turned up. The growing points will all have made a 90 degree turn upwards toward their source of energy, the sun. That is how you know that you have been successful. Any plants that don’t make the turn in a few days should be replaced. Water your Pillar of Peppers regularly, check it weekly, and fertilize it about once month. By late July you should have an amazing crop of Peppers and eggplants from a very tiny space.
Use several different varieties of Pepper and the miniature fruited Eggplants. I plant a few leaf lettuce plants around the colander to make use of that circle of soil at the top of my Pillar of Peppers.
[Photos]
http://www.gardening-enjoyed.com/pillarofpeppers.html
http://www.food-from-the-garden.com/The_Food_Gardener-backyard-chickens.html
Backyard Chicken Predators
I had a query recently about how to keep snakes from stealing eggs from a hen house. It made me think that it may be worth talking more generally about the whole topic of protecting chickens.
To ensure a safe and healthy environment for chickens, we need to start by looking at this topic in its broadest sense. This is important because many of the things we do can protect against more than one hazard.
Creating a Safe Environement
Without a safe environment we cannot achieve true Free-range, because the hens will be reluctant to move far from the cover of their roosting shed. We need to consider their needs in terms of heat and cold, water and feed, aerial and ground predators, as well as the potential stresses from crowding.
Begin by watching your hens. How far do they range and in what directions? They will probably spend a lot of time under trees and shrubs, where they can scratch and dust-bath in safety. To encourage them into other areas, provide additional shelters to which they can retreat.
These additional shelters will provide both protection from aerial predators, as well as extremes of the weather.
Perhaps the most difficult thing is to protect against terrestrial predators like snakes, foxes and cats. Of course, you culd just keep them in a cage, but that sort of defeats the purpose of free-range.
In the garden, perhaps the best strategy is to lock up the chooks securely at night and provide a bit of supervision during the day, while they are out ranging. Many free-range farmers now rely on trained dogs or alpacas to provide this function. Naturally, this may not be the answer at home, but night is still the main time to worry about.
Snakes, though, are something of a special problem - at least as far as the eggs are concerned. Chickens are actually fairly good at protecting themselves from snakes (especially when they have numbers on their side), but not so their eggs.
However, I think many gardeners would probably feel they deserved more protection from snakes than the eggs! This being the case, one possibility I have seen is to make use to the territorial habits of most snakes.
If you can identify the places where they come and go (say a gap under the house), bundle up some bird-net like that used to cover fruit trees and stuff it loosely in the space. Then give it a poke every now and then and hit it with a large blunt object if it moves.
Snakes, of course, cannot crawl backwards. So they get caught up on the way through, making them a bit easier to ‘dispose of’. Naturally, a more environmentally responsible method would be to simply call someone who is experienced in locating and removing snakes from urban areas.
I have heard of the Four Thieves mixture. It sounds perfectly harmless, so why not make it up or use it?
Do you know where to get hyssop?
http://www.food-from-the-garden.com/The_Food_Gardener-gout-foods.html
Gout Foods in the Garden
First let me apologize for missing last month’s newsletter. A heavy work schedule and an unexpected attack of Gout kept me rather busy.
As it turned out, however, the Gout was a blessing in disguise. There was very little information available - even from my Doctor - so I had to go on the hunt for it. What I found was fragmentary and often conflicting. It took a while for me to work things out and it is clear that the amount of really good information is quite small - especially given that Gout is one of the oldest health problems afflicting people.
While it is clear that there are good gout foods and bad ones, this is only part of the story. The Uric acid that causes Gout comes from the metabolism of Purines and is actually an anti-oxidant as important as Vitamin C, but unlike Vitamin C it is stored in the body and eliminated slowly.
Also, high Uric acid levels alone do not cause Gout. It seems a combination of factors is required. In my case (and every case is unique) there were most likely:
* Diet (healthy enough, but not specifically low-purine)
* Stress
* An increase in exercise (in preparation for a high altitude hiking trip) and
* Poorly fitted walking shoes
Of all the Gout foods that appeared on one list or another, the only consistent one was Black Cherry. No one knows why this works, but it is effective.
If you would like to find a good list of Gout foods this one at least gives you the amount of Purines (and hence there ability to generate Uric acid) for each food.
http://www.acumedico.com/purine.htm
When looking at any list of Gout foods, bear in mind that a low Purine diet is only really important during a Gout attack. After the attack, you can eat more normally, but minimize your consumption of very high Purine foods that could increase your risk of another attack.
The list of Gout foods I finally found also dispelled some unsettling advice about foods I had always regarded as healthy. These included Asparagus, Mushrooms and Cauliflower - each of which is actually on the low Purine list.
Here is the list of low Purine Gout foods - in order of increasing Purine content:
Cherry (sweet) 7.1
Cucumber 7.3
Beer (alcohol free) 8.1
Yogurt 8.1
Tomato 11
Chicory 12
Pear 12
Rhubarb 12
Beer 13
Lettuce 13
Onion 13
Radishes 13
Apple 14
Beer 14
Bread (wheat) 14
Fennel leaves 14
Radish 15
Gooseberry 16
Potato 16
Sauerkraut 16
Carrot 17
Cherry (Morello) 17
Currant 17
Endive 17
Mushrooms (Chanterelle) 17
Potato 18
Raspberry 18
Avocado 19
Beet root 19
Kiwi fruit (Chinese gooseberry) 19
Orange 19
Pineapple 19
Aubergine 21
Bok Choi 21
Peach 21
Bread rolls 21
Strawberry 21
Bilberry, blueberry, huckleberry 22
Cabbage (white) 22
Asparagus 23
Brazil nuts 23
Plum 24
Squash 24
Kohlrabi 25
Walnut 25
Grape 27
Cress 28
Bamboo Shoots 29
Mushrooms (canned) 29
Olive 29
Celeriac 30
Morel 30
Quince 30
Cabbage (red) 32
Limburger cheese 32
Elderberry (black) 33
Melon (Cantaloupe) 33
Date 35
Almond 37
French beans 37
Cabbage (Savoy) 37
Hazelnut (cobnut) 37
Lamb’s Lettuce 38
Egg noodles 40
Pumpkin 44
Kale 48
Oyster mushroom 50
Cauliflower 51
Cereal Rye (whole grain) 51
Wheat (whole grain) 51
Sweet Corn 52
Capsicums 55
Black Pudding 55
Banana 57
Parsley 57
Spinach 57
Mushroom 58
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