Is Recession Preparing a New Breed of Survivalist? [Survival Today

Imperial Salad Freeze

Ingredients

* 2 large ripe bananas
* 3/4 cup granulated sugar
* 1 small can crushed pineapple, drained
* 2 Tbsp. lemon juice
* 2 Tbsp. chopped maraschino cherries
* 2 cups sour cream, softened
* 1/2 cup chopped pecans (opt.)

Directions
Mash bananas with fork. Blend in other ingredients and stir well. Pour into glass Pyrex dish (1 1/2 qts.). Remove from freezer 10 minutes before serving, for ease of cutting into squares.

By Robin from Washington, IA
Source: http://www.thriftyfun.com/tf47466924.tip.html
© 1997-2009 ThriftyFun.com

Lemon Lusk

Ingredients

* 1 stick margarine
* 1 pkg. cream cheese (8oz.)
* 1 cup flour
* 1 Cool Whip (9oz.)
* 2 boxes instant lemon pudding (3oz. size)
* 3 cups milk
* 1/2 cup nuts
* 1 cup powdered sugar

Directions
Mix margarine, nuts and flour like a pie crust and pat into 11x13 inch pan. Bake at 350 degrees F for 15-20 minutes. Mix 1 cup powdered sugar, 1 cup Cool Whip and cream cheese. Spread on cool crust. Mix pudding and milk, let set until thick; spread on top of cheese mixture. Spread remaining Cool Whip on top. Sprinkle with nuts, if desired.

By Robin from Washington, IA
Source: http://www.thriftyfun.com/tf51160120.tip.html
© 1997-2009 ThriftyFun.com

Cabbage, Rice and Beef Casserole Recipe

I need a good recipe for Cabbage Casserole that has ground beef and rice included in the recipe. I can’t seem to find the really good recipe I had. Thanks!

Dee from Franklin, LA
Feedback About This Post:
RE: Cabbage, Rice and Beef Casserole Recipe

Go to Eastern Europe.About.com They have stuffed cabbage leaves using ground beef, rice and tomato sauce. You won’t be disappointed.

Post by castleberrycc

RE: Cabbage, Rice and Beef Casserole Recipe

This is a recipe I recently posted on my blog.

Stuffed Cabbage Casserole

2 cups grated cabbage (or cole slaw mix)
1/2 pound ground beef, pork or turkey
1 1/2 cups tomato sauce
1/2 cup chicken or vegetable broth
1 cup rice, cooked

In large skillet or medium saucepan, cook meat until lightly browned. Drain fat and place meat in a covered container.

In same skillet, place cabbage and 1 cup of tomato sauce. Saute for 20-30 minutes or to desired tenderness.

Mix cooked meat and rice into the cabbage. Add the rest of the tomato sauce and broth. Season to taste with salt, pepper, dried minced onion, dried parsley flakes, garlic powder, paprika, onion powder, etc. Heat thoroughly.

Serves 4

source: my blog

http://www.samaree.com/2009/03/17/267/

Post by thriftyboo
Source: http://www.thriftyfun.com/tf98342059.tip.html
© 1997-2009 ThriftyFun.com

Fudge-Full Peanut Butter Bars

Ingredients

* 1 pkg. yellow cake mix
* 1 cup peanut butter
* 1/2 cup margarine, melted
* 2 eggs

Filling:

* 1 cup semi-sweet chocolate pieces
* 14 oz. can sweetened condensed milk
* 2 Tbsp. margarine
* 1 pkg. coconut pecan frosting mix

Directions
In large bowl, combine cake mix, peanut butter, butter and eggs. By hand, stir until dough holds together. Press 2/3 of dough into bottom of ungreased 9x13 inch pan. Reserve remaining dough for topping. Prepare filling. Spread filling over dough in pan. Crumble reserved dough over filling. Bake at 350 degrees F for 20-25 minutes.

For Filling: In saucepan, combine chocolate pieces, milk and butter. Melt over low heat, stirring until smooth. Remove from heat. Stir in frosting mix.

By Robin from Washington, IA
Source: http://www.thriftyfun.com/tf82691076.tip.html
© 1997-2009 ThriftyFun.com

Marinated Carrots

Ingredients

* 1 onion
* 2 lb. carrots
* 1 small green pepper
* 1 can tomato soup
* 1/2 cup salad oil
* 1 cup sugar
* 3/4 cup vinegar
* 1 tsp. mustard
* 1 tsp. Worcestershire sauce
* salt and pepper, to taste

Directions
Slice carrots and boil in water a few minutes. Alternate slices of carrots, peppers, and onions. Boil last seven ingredients until thickened. Pour over carrot mixture. Marinate at least 12 hours before serving. This will keep 3-4 weeks. Serves 8-10.

By Robin from Washington, IA
Source: http://www.thriftyfun.com/tf84054716.tip.html
© 1997-2009 ThriftyFun.com

http://www.samaree.com/category/food/

Mar 17
Baking Amish Friendship Bread Posted by samaree

Baking Amish Bread

On Sundays I like to do big cooking and baking projects. A big pot of soup to put in individual containers and freeze, perhaps. Sometimes I’ll decide to do something on a whim, like make French bread rolls. Four hours later I’m cursing myself out for taking on such a laborious and time-consuming project.

This past Sunday, the bread starter my friend Darlene gave me was finally ready to use. As I had two starters, I decided to make two loaves of raisin bread and two loaves of banana bread. (For Amish Friendship Bread Starter recipe click here.)

Although they took 45 minutes to bake, the dough was easy as it’s essentially a batter bread. They came out moist, tender, and flavorful. I’ve never liked raisin bread and I loved my raisin bread. Michael liked the bread so much he could barely speak. As I baked them in round cake pans, I cut each loaf into 12 wedges. A few went into bowls on the counter, the rest were individually wrapped in waxed paper and placed in containers in the freezer.

This is a project I’ll probably repeat every four to six weeks. The next time I’ll slice the loaf into slices so I can make French toast.

Sweet Amish Friendship Bread
2 cups Amish Friendship Bread starter
3 eggs
1 cup oil (or 1/2 cup oil and 1/2 cup unsweetened apple sauce)
1/2 cup milk
3/4 cup sugar
1/2 teaspoon vanilla
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 large box vanilla instant pudding (or banana pudding)
optional: 1 cup each or a mix of raisins, nuts, dates, chocolate chips, chopped fruit, coconut

Grease two 9-inch round cake pans. Pour the batter evenly into the two pans. Bake for approximately 45 minutes or until golden brown. Remove from pans and cook on wire racks.

Cut into slices or wedges. Serve immediately or wrap in waxed paper, place in an airtight container and freeze for up to six weeks.

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Mar 17
Amish Friendship Bread Starter Posted by samaree

This is not a quick recipe, but it’s simple, time-tested and good. It goes against every thing you’ve been told about not leaving dairy sitting out unrefrigerated, but people have been making this for decades.

Always use a wooden or plastic spoon for stirring the starter. Never use a metal spoon. Always use a glass, plastic or ceramic container to mix your starter and when you use the starter to make your baked goods.

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F)
3 cups all purpose flour, divided
3 cups granulated sugar, divided
3 cups warm milk (110 degrees F), divided

Day 1: In a small bowl, dissolve yeast in water. Let stand 10 minutes.
In a 2 quart bowl, combine 1 cup flour and 1 cup sugar. Mix thoroughly. Slowly stir in 1 cup milk and yeast mixture. Cover loosely and let stand at room temperature.

Days 2 through 4: Stir starter.

Day 5: Stir in 1 cup flour, i cups sugar and 1 cup warm milk. Cover loosely and let stand at room temperature.

Days 6 through 9: Stir starter.

Day 10: Stir in 1 cup flour, 1 cups sugar and 1 cup warm milk. Remove 1 or 2 cups to make your first bread. Give three cups away along with recipes. Store the remaining starter in the refrigerator until needed to make more starter.

You can also freeze the starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Yields 6 cups starter.

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Mar 17
Stuffed Cabbage Casserole Posted by samaree

This easy dish gives you the home cooked taste of Grandma’s stuffed cabbage rolls without the time and fuss. Leftovers freeze well for up to two months.

Stuffed Cabbage Casserole

2 cups grated cabbage (or cole slaw mix)
1/2 pound ground beef, pork or turkey
1 1/2 cups tomato sauce
1/2 cup chicken or vegetable broth
1 cup rice, cooked

In large skillet or medium saucepan, cook meat until lightly browned. Drain fat and place meat in a covered container.

In same skillet, place cabbage and 1 cup of tomato sauce. Saute for 20-30 minutes or to desired tenderness.

Serves 4

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Mar 13
Feed-Your-Own-Darn-Self Fridays Posted by samaree

An author I was reading recently mentioned that she instituted a Feed-Yourself-Day. (I don’t remember which book. I’ve read 37 books this year already. Yeah, 37.)

I think I will make it Friday because it’s alliterative.

Just look in your fridge, take out all the little bits of cooked leftovers and point your spouse or family in the direction of the microwave, toaster or toaster oven. Here’s a few examples of using a couple spoonfuls of leftovers to make another one serving meal:

A couple spoonfuls of refried beans, some shredded cheese or cheese sauce and a couple tortillas = burritos

A couple spoonfuls spaghetti sauce, a couple slices pepperoni or half a cooked sausage (crumbled), some sliced olives, shredded cheese or cheese sauce, tortilla chips = Italian nachos

A baked potato, a couple spoonfuls beef stroganoff gravy, extra sour cream = stroganoff potato

Cooked diced potato, sauteed veggies, bread cubes, egg (mix and microwave or bake until set), top with shredded cheese = easy breakfast casserole

A couple spoonfuls spaghetti sauce, 1 pita or English muffin (split), whatever “pizza” toppings you have one hand, cheese = two mini pizzas

A couple spoonfuls chicken flavored rice pilaf, enough chicken broth to cover the rice, a couple splashes of milk, optional precooked diced broccoli, cauliflower, carrot, onion, zucchini, parnip, potato, etc., shredded cheese (microwave or heat in saucepan) = creamy chicken and veg soup

Sliced steak, chicken or pork, toss with taco seasoning, wrap in a tortilla with sauteed onion, bell pepper, zucchini, yellow squash, raw cabbage, fresh lettuce or tomato, sour cream, salsa, olives = fajitas

Mashed potatoes, some mayonnaise, some sour cream, dash onion powder, dash pepper, dash celery seed, dash dried parsley, dash dried dill = mashed potato salad

A couple spoonfuls of sloppy joe, an English muffin or two (split), some shredded cheese = sloppy muffins

A baked potato, sour cream, cheese, salsa, chili, taco meat or fajita meat, grilled pepper and onion, etc. = Mexican potato

Mashed potatoes, chicken broth, milk or cream, bacon bits, cheese, chives, salt and pepper = loaded baked potato soup

If there isn’t enough of one thing to satisfy your appetite, have two things or three. Save money by preventing waste. And you’d better wash those containers when you’re done!

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Feb 24
My Feeling of Connection Posted by samaree

Last week I made French bread rolls. From scratch. If you’ve ever made bread from scratch (not with a bread machine) you know how time consuming bread is. If you’ve ever made French bread, you know what I mean when I said, “What the hell was I thinking? This takes so much time! I can buy a loaf for $1.50!”

So you mix the ingredients (See Betty Crocker Picture Cookbook - yeah, the red one your mom or grandma has) and knead. Then you let rise for 2 hours. Then you punch dough down and let rise 45 more minutes. Then you shape into a loaf or rolls and baste with water. Let rise 30 more minutes. Then you baste with more water. Then you bake on high heat 10 minutes. Baste with more water, bake 10 minutes on low heat. Do you see what I mean?

It was a hell of a lot of work for 16 rolls. But… when I was kneading the dough in the warm kitchen, the smell of yeast and flour in the air, I thought, “How many women before me have done this? How many women have filled their families stomachs, staved off hunger, brought a smile to someone’s face, sent a taste of home to a battlefield, soothed a sick child, made someone remember the past… all with simple ingredients, the movements of their hands and time?”

I have time for that.

http://www.samaree.com/category/food/page/2/

Feb 23
Homemade BBQ Sauce Posted by samaree

As usual I just started making something - no recipe, no measuring. It was so good that Michael almost licked the bowl clean. Here’s my best guess as to how I made it:

1 c tomato sauce

2 T brown sugar

1 t worcestershire sauce

1 t Old Country Bob’s All Purpose Sauce or A-1

1/2 t soy sauce

1/4 teaspoon hot sauce

1/4 t red wine vinegar

1/2 t onion powder

1/2 teaspoon black pepper

1/4 t kosher salt

Heat the tomato sauce just to warm it. Stir in all ingredients. Use on chicken, ribs, wings or as a dipping sauce.

Makes: approx. 1 1/4 cups

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Feb 21
Taco Soup Posted by samaree

This spicy, easy and filling soup is low fat when made with lean meat and fat free dressing mix…

1/3 lb ground beef, turkey or pork, or vegetarian crumbles

1/2 c chopped onion

1 15 oz can pinto beans, rinsed and drained

1 15 oz can Great Northern beans, rinsed and drained

1 15 oz can chili ready tomatoes

1 15 oz can tomato sauce

1 can corn, drained

1 15 oz can chicken or vegetable broth

1/2 of a 1/4 oz taco seasoning pkg

1/2 of a 1/4 oz ranch dressing mix

In a medium saucepan, brown ground beef with onion. Drain fat, if needed. Add all other ingredients to saucepan. Heat thoroughly.

Servings: 8

Tips: Use any combination of beans - kidney, black, garbanzo, lima, etc.

Serve with optional sour cream, salsa, and crushed corn chips.

Recipe can be doubled for a crowd or to freeze.

Other veggies may be added such as shredded carrot, cubed zucchini, chopped bell pepper, cubed yellow squash, etc.

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Jan 07
One Chicken - Four Meals Posted by samaree

I’ve said in previous posts that Michael and I do not eat a lot of meat. Some of it is by choice and some of it is due to rising costs. I said to Michael tonight, “Meat is a condiment.” What I mean is, I use meat as a flavor enhancer in most dishes. Meat is not the dish. Tonight when I made spaghetti, the sauce had a 1/4 pound of ground beef in it or 43¢ of meat. We cannot afford nor do our bodies need more than that. So on the note of economizing meat, here is how to turn a discounted grocery store rotisserie chicken into four meals.

Purchase discounted chicken: In my grocery store, chickens are half price one hour before the deli closes. If your store doesn’t discount chickens, ask them. They should not keep the chickens hot for more than two hours. Stores always write the time they were put in the display case on the package. If you see one near or past the two hour mark, ask for a discount. I netted my chicken for $2.49.

Night One: If you don’t know how to carve poultry, learn how. Carve off one whole breast. Slice this and lay it in a pretty fashion split between two plates. I added a wing to my plate and some carved thigh meat to Michael’s. Serve with green beans, mashed potatoes and chicken gravy (I added the chicken juices from the container to the gravy).

Night Two: Carve about a cup of meat off the thighs and back (there’s a lot of meat on the back - you might be surprised). Mix with chicken gravy and your choice of vegetable (I like a can of store brand Veg-All, but you can use celery, carrot, onion, potato, green beans, lima beans, broccoli, cauliflower, zucchini, parsnip, etc.) and serve over mashed potatoes, biscuits, toast, or pie crust.

Now you have to deal with the leftovers: Carve off the other breast and slice into 4 or 6 pieces. Cut off the other wing and carve off all the thigh and leg meat. Put those in a freezer container and label. This will provide meal number Three when you are pressed for time. Microwave chicken, make a side of rice or noodles, a canned veg and done.

Now you use the bones: Take that denuded chicken carcass and put it in a medium sized pot. Pour in about 4 cups of water. Simmer it. Give it 2 to 4 hours. If the water evaporates, add more. When the whole house smells of chicken, strain the broth into a container. Pick through the bones and toss all the meat you find into the broth. Trust me, you’ll find at least another cup of meat, depending on how well you carve. Throw the bones out for the wolves. This broth with meat is meal number Four. Add celery, carrot, onion and noodles or rice for soup. Add mixed veg and thicken for a repeat of night Two’s meal. Thicken, add noodles and serve over mashed potatoes or biscuits. Use the broth to cook rice in, add broccoli, toss in some cheese and the chicken (reserved from the broth) for a yummy casserole. Stir in leftover mashed potatoes (from night Two, perhaps), top with cheese and bacon bits for the ultimate loaded potato soup.

I’ve seen grocery store employees buy a chicken, eat some breast meat, a wing and then throw the rest away. How wasteful! But is it any more wasteful that most people never pick over the bones and boil them down to make broth? How do you think Progresso or Rachel Ray make broth? Learn to treat meat as a condiment or side dish instead of the main focus of your meal and not only will you save money, you’ll eat better, too.

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Dec 21
Buffalo Chicken and Potato Bowls Posted by samaree

I was laying awake this morning, not wanting to get out of bed. I thought I’d like to make something new and different for dinner. I went through my mental pantry inventory and came up with this twist on Buffalo Wings.

1 boneless, skinless chicken breast, sliced or cubed

2 large potatoes, peeled (if desired) and cut in slices or cubes

1/4 cup shredded Muenster cheese

2 tablespoons Buffalo wing sauce (or hot sauce and melted butter or margarine)

2 tablespoons ranch or bleu cheese dressing

seasonings such as Cajun blend, garlic powder, red chili flakes, pepper

oil for pan frying potatoes

Cook chicken breast in a medium skillet with desired seasonings and a little water. When cooked through, transfer chicken to a bowl, toss with wing sauce and cover to keep warm. Add potatoes and oil to skillet and cook, turning occasionally, until potatoes are fork tender.

Split potatoes into two bowls, top with chicken and shredded cheese. Drizzle with dressing.

Serves: 2

Tips: I’m going to serve this with a side of steamed, buttered broccoli.

A salad would make a nice accompaniment to this meal.

Double or triple this recipe to serve more people. You could bake the potatoes in a casserole dish and add the cooked chicken and shredded cheese in the last 5 minutes of baking.

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Dec 09
Chicken Enchilda Casserole Posted by samaree

This easy and versatile casserole satisfies that Mexican food crazing without the mess and work.

1 cup chicken, cut into bite sized pieces

seasoning of choice (see Tips)

1 can cream of chicken soup

1 cup cheese sauce (I like Ragu Double Cheddar)

1 cup salsa

1/4 cup sour cream

1 cup cooked rice (white, brown, chicken flavored or Spanish flavored)

2 cups crushed tortilla chips

add ins: sauteed onion or green peppers, sliced black olives, sliced jalapenos

Preheat oven to 400*. Cook chicken with seasonings. Sautee onion or pepper with chicken, if using. In a medium bowl mix soup, cheese sauce, salsa, sour cream, rice and any add ins.

In a 9×13 casserole, sprinkle 1/3 of the chips. Top with half of the chicken and sauce mixture. Sprinkle on 1/3 more chips. Top with the rest of the chicken and sauce. Sprinkle on the rest of the chips.

Bake for 20-25 minutes, or until bubbly.

Tips: You can use boneless chicken breast, thigh or leg in this recipe. Use leftovers from another meal or rotisserie chicken from the store.

Taco seasoning, chili powder, cajun seasoning, onion powder, garlic powder and paprika are good seasoning choices.

This is a good way to use up leftover rice and stale tortilla chips.

You can use sliced cheese instead of sauce. Mix the rest of the sauce, as instructed. When you put down a sauce layer, add a layer of cheese slices as well. If using a thicker cheese sauce, such as Cheeze Whiz, add 1/4 cup milk to the sauce mixture.

Top casserole with more salsa and sour cream, if desired.

You can double or triple this recipe to feed more people. Or halve it to feed less.

http://www.samaree.com/category/food/page/3/

Dec 07
Easy Broccoli Cheese Soup Posted by samaree

One package chicken flavored rice and sauce

2 cups chicken broth

1 cup cheese sauce (I like Ragu Double Cheddar)

1 cup broccoli (frozen, thawed or fresh, blanched)

Prepare rice and sauce according to package directions in a medium sauce pan. Add broth, cheese sauce and broccoli. Heat until bubbly.

Tips: You can also use cauliflower or both cauliflower and broccoli.

Round out this meal with a salad or fruit and some crusty French bread.

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Dec 02
Oh, Those D*mned Leftover Mashed Potatoes Posted by samaree

Here are a few ideas to make use of those leftover, buttery, creamy, delicious, wonderful mashed potatoes…

Mashed Potato Salad

2 cups cold mashed potatoes

1/2 cup ranch dressing or mayonnaise or sour cream (or a mixture)

1 teaspoon dried dill

1 teaspoon dried onion flakes

salt and pepper, to taste

Mix all ingredients. Chill one hour before serving.

Mashed Potato Soup

2 cups mashed potatoes

1 cup vegetable, chicken or turkey broth

1 cup add in vegetables (onion, carrot, broccoli, cauliflower, zucchini, parsnip)

Cream, milk, soy milk

salt, pepper, seasoning to taste

Heat broth to boiling, if needed, to cook veggies. When veggies are soft, add all ingredients except milk. When well incorporated, stir in milk. Season to taste.

Potato Cakes

2 cups mashed potatoes

2 teaspoons flour

1 teaspoon cornstarch

seasoning to taste

Combine all. Heat 2 teaspoons oil in a skillet until sizzling. Drop potato mixture by heaping tablespoonfuls. Flatten. Fry 3 minutes per side until golden brown. Remove from oil, drain and salt, if desired.

Happy holidays!

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Nov 16
Thinking of Thanksgiving Leftovers Posted by samaree

Oh, I can’t wait for Thanksgiving. Yeah, the meal’s great, spending time with family, being grateful for what I have, blah, blah, blah, whatever. Bring on the turkey sangwiches! Squishy white bread, mayo, a little kosher salt. Yum! Once you get tired of turkey sangwiches (yeah, right) make this super easy soup.

Cheater’s Turkey Noodle Soup

One envelope Mrs Grass Chicken Noodle Soup Mix (Aldi sells their version for 50¢ for two envelopes)

One cup cooked turkey, shredded

One cup frozen mixed vegetables

4 cups water

Combine all ingredients in a medium saucepan and simmer about 10 minutes or until noodles are cooked.

Tips: Use whatever veggies you like. Broccoli, cauliflower, corn, carrots, peas, onion, green beans, etc.

Add some fresh ground black pepper or Mrs Dash to perk up the flavor.

Serve this soup with a salad, brown and serve rolls and leftover pie (if there is any).

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Oct 12
A Gift Card Shopping Spree Posted by samaree

Okay, not a spree, per se, but $35 is more than I’ve had to spend on groceries in a month. Here’s what I got:

a head of cabbage: 84¢

bag of flour: $2.39

five chicken thighs: $4.90

ranch dressing: $1.00

box of rotini, box of macaroni: $1.00

three cans green beans, two cans corn, one can peas: $2.00

frozen mixed vegetables: $1.00

sour cream: $1.00

generic Mrs Grass: $1.40

vegetable oil: $1.46

ten pounds potatoes: $2.69

cottage cheese: $2.00

two bags potato chips: $3.34

gallon milk: $2.50

three bags shredded cheese: $5.00

one pound lunch meat: $2.50

Total: $35.02!

The chips and the cottage cheese were luxury items I almost never buy anymore. But they’ve both been a welcome addition to lunches this week.

The flour was more expensive at this store than where I usually shop. It was still cheaper to buy the flour and oil than buy pizza crust, biscuits and bread.

With these filler and staple items, I’m back on track and have two pages of dinners and freezer meals I can prepare!

This post brought to you by: 101 Plus Tips To Halve Your Grocery Bill: More Than 100 Tips On How To Save Money, By Making, Substituting, Or Growing Everyday, Ordinary Grocery Items. Also Includes Energy Saving Tips, Cleaning Tips And The Hidden Truth Behind Age Old Skin Moisturizers

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Oct 12
Chicken and Green Bean Casserole Posted by samaree

Transform your favorite holiday side dish into a thrifty and easy casserole.

2 chicken drumsticks or 2 chicken thighs or 1 chicken leg quarter

1 pound rice or small pasta

one small onion, chopped

1 can cream of mushroom soup

1 can French cut green beans

1 can sliced water chestnuts

soy sauce, Worcestershire sauce, Mrs. Grass, salt, pepper, all to taste

Poach chicken in a covered medium sauce pan in about 1 1/2 cups water for 30 to 40 minutes, or until chicken is cooked through. Remove chicken from pan and set aside to cool.

Put onion in poaching liquid. Add rice or pasta to poaching liquid and cook according to package directions. Add more water, as needed, but do not add too much as you don’t want to drain rice or pasta. While pasta or rice is cooking, shred chicken, discarding skin and bones.

In an 8×11 baking dish, combine all ingredients, mixing well. Season to taste. Bake in a 400* oven for 20 minutes or until bubbly.

Cost: chicken: 68¢; pasta: 50¢; onion; 11¢; soup: 45¢; green beans; 33¢, water chestnuts 80¢= $2.87 for the whole dish or 48¢ a serving for 6 servings.

Tips: You can use chicken breast in this recipe, but it will increase the cost.

Instead of fresh onion, you may want to top this casserole with French fried onions.

Top this casserole with 1/2 cup shredded mozzarella or cheddar in the final minutes of baking.

This post brought to you by: Organic Vegetable Gardening: Even A Novice Can Start An Organic Garden With This Simple Guide. Complete Step By Step Gardening Guide.

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Sep 09
Hamburger Pinwheels Posted by samaree

This recipe is wonderful because it’s made from scratch, yet it’s quick, wonderfully filling and adaptable. I will give the basic recipe and follow it with tips to adapt and improve it based on what you have in your kitchen.

Dough:

* 3 cups flour
* 1 teaspoon salt
* 1 Tablespoon baking powder
* 1/3 cup shortening
* 1 cup milk

Filling:

* 1 pound ground beef
* 1 small onion, chopped
* 3 Tablespoon flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 cup milk

Brown the ground beef and onion in a medium sized skillet on medium-high heat. Drain excess oil or pat with paper towel. Add salt, pepper and flour. Stir well, then add milk. Boil for one minute. Set aside to cool.

Combine dry ingredients of dough in large bowl. Add shortening and combine with fork or dough cutter until it looks like big crumbs. Knead in bowl ten times. On a floured surface, roll into a rectangle approximatley 1/2 inch thick.

Spread ground beef on dough. Roll up jelly-roll fashion. Slice into 12-14 pieces (about 1 inch thick).

Place slices on a oiled or greased cookie/baking sheet and bake at 400* for 20 minutes or until golden brown and delicious.

Tips: I substituted oil in this recipe, because that is what I had. I used 1/2 cup of oil and then just added water until the dough was elastic enough to knead.

You can use ground turkey, ground chicken, sausage, a mix of these and chopped pepperoni or vegetarian crumbles.

You can add tomato sauce or juice instead of milk.

I added some cheese powder from a box of mac and cheese that I had previously used the noodles out of.

Mushrooms, bell peppers, zucchini, carrots, olives, cauliflower and broccoli would also be good additions/substitutions for this dish.

I recommend a bit of shredded cheese to top each pinwheel in the final minutes of baking. Or serve with a side of cheese sauce. Lacking that, ketchup, mustard and mayonnaise all work well.

I used a steak seasoning mix instead of the salt and pepper. Try your favorites: garlic, basil, oregano, tarragon, cayenne pepper, rosemary, Mrs Grass, seasoned salt, etc.

Serve these with a nice green salad and some fruit for a complete meal.

This post brought to you by:

Yeast Free Living Cookbook/Manual - A Delicious Cookbook Full Of Great Cooking Tips, Easy, Yet Yummy Recipes And A Healthy Eating Guide To Combat Autism, Candida, Fibromyalgia, Food Allergies, Arthritis, And The List Goes On!

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Aug 03
Cheddar Muffins Posted by samaree

1 cup self rising flour

(If you do not have self rising flour, you can make your own. For this recipe, put 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a 1 cup measuring cup. Then put enough all purpose flour in the measuring cup to fill it.)

1/2 cup shredded cheddar cheese

1/2 cup milk

2 tablespoons mayonnaise

Preheat oven to 425*. Combine flour and cheese in a medium bowl. Stir in milk and mayonnaise just until moistened and combined, but do not over mix. Fill greased muffin cups 2/3 fulls. Bake at 425* for 15-17 minutes or until golden brown.

Makes 6-8 muffins depending on muffin tin size.

Tips: You can use any cheese in this recipe. I used “fiesta blend” shredded cheese and some leftover Muenster. Parmesan, Gruyere, pepperjack or co-jack would be good as well.

You can also add dried onion, dried parsley, red pepper flakes, black pepper or paprika, to suit your tastes.

Jun 15
Pretend it’s the Depression… Posted by samaree

Times are tough and I expect them to get tougher. I hate to waste anything, but especially food. Leftovers go in the freezer or turned into casseroles to eat for lunch the next day. I try to buy very little processed and convenience foods as they are expensive and packed with unhealthy additives.

I’ve resurrected an uncommon practice to make delicious, healthy and easy vegetable broth. Simply save all your vegetable scraps in a big airtight container in the freezer. You can use a big margarine tub or mayonnaise jar. When your container is full, make the following:

Vegetable Broth

One pound of vegetable scraps (I used potato, carrot and parsnip peelings; wilted lettuce and cabbage; onion tops and paper; celery leaves and root.)

Water (enough to cover scraps once they are in the pot)

Salt, pepper, seasoned salt, Spike, etc., to taste.

Put the scraps in a pot, cover with water, put a lid on it and simmer for an hour. Or use your pressure cooker and it will be done in 15 minutes. Strain scraps from the broth and squeeze them to get all the liquid out. Discard the scraps and season the broth.

Tips: Use this rich bodied broth to make the following recipe.

Crisper Drawer Soup

Check your refrigerator’s crisper drawer for whatever vegetables you have on hand.

Cabbage, carrot, celery, tomato, parsnip, bell pepper, broccoli, cauliflower, zucchini, mushrooms, etc.

If you have potato or onion, those are good, too.

Heck, check your pantry and freezer for veggies, too.

Get some pasta, rice or cous cous. Also some tomato sauce, tomato paste or canned tomatoes, if you like.

Salt, pepper, seasoned salt, lemon pepper, Spike, dried parsley or marjoram are all good seasonings for this soup.

Peel, dice, chop, drain or thaw your vegetables. (Remember to save all the scraps for your next batch of broth!)

Bring your homemade vegetable broth to a simmer. Add your vegetables and simmer until they are cooked. Put harder vegetables in first and give them a little lead time before you add softer vegetables. Add pasta, rice or cous cous, if desired. Season to taste.

Tips: You can add chicken or beef bouillon for flavor.

Add some leftover chicken or beef for protein.

Serve with buttermilk biscuits and fruit cocktail cake and you’ve got an enviable summer dinner.

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Jun 13
While we were camping… Posted by samaree

Michael and I camped for two days last week. Oh, how restful and peaceful it was. I love our little tent. There’s just enough room for us and Bijou’s crate. Unfortunately, a thunderstorm ruined our last night. Who knew you could tear down a campsite in ten minutes? Here are two recipes I made that are quick and simple for camping or anytime.

Helper Pasta Salad

one box creamy Parmesan tuna helper

a couple tablespoons mayonnaise or ranch dressing

chopped vegetables of your choice

salt, pepper, seasoned salt, etc. to taste

Cook pasta according to package directions. Open seasoning packet and empty into a medium bowl. If the helper contains dried peas you have two options. Either pick out all the dried peas and discard them or place them in a small bowl and soak in hot water until rehydrated.

When pasta is cooked, drain and run under cold water until cool. Toss pasta with seasoning mix. Add enough mayonnaise to coat pasta. Season to taste and add your choice of chopped vegetables. Chill for one hour before serving.

Tips: I used onion, tomato and romaine in my salad. Try garbanzo beans, sliced radishes, chopped cucumber, sliced olives, or whatever you like.

Fruit Cocktail Cake

one box muffin mix (I used Jiffy)

one egg

one can fruit cocktail

whipped cream, optional

Preheat oven to 350*. Prepare muffin mix according to package directions (this is where you’ll use the egg). Drain fruit cocktail. Spread fruit cocktail evenly on the bottom of a 8×11 baking dish. Evenly pour the prepared muffin mix on top of the fruit. Bake for 15 minutes or until golden brown and bubbly. Let cool to room temperature. Top with whipped cream to serve.

Tips: Use no sugar added fruit cocktail to make this dessert a bit healthier.

You can use any canned fruit: peaches, pears, pineapple, mandarin oranges, etc.

Try different combinations: apple cinnamon muffin mix with pears, date walnut muffin mix with mandarin oranges, banana nut muffin mix with peaches, etc.

If you need an egg substitute try these:

1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes

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May 11
2-for-1 meal: potatoes Posted by samaree

Why make one meal when you can make two at once?

The first night “bake” some potatoes in the microwave. Use small ones, about 3-4 inches. Plan on two or three per person if the baked potatoes are the main dish. When they are cooked through, split them in half and scoop out the potato, leaving a little in the skins. Reserve and refrigerate the skins. Put the potato in ramekins or small bowls. Serve with your favorite toppings: butter, sour cream, chives, cheese, broccoli, bacon, chili, salsa, grilled chicken, etc. Tell your family they are having “skinless” baked potatoes.

The next night, preheat your oven to 400*. Rub some vegetable or olive oil on the potato skins. Sprinkle all over with a little salt. Inside the skins put some shredded or crumbled cheese and cooked bacon pieces. Try cheddar, co-jack, blue cheese, provolone, gruyere, pepperjack, etc. Bake the loaded skins on a cookie sheet for 10-12 minutes until the skin is crispy and the cheese is melted. Top with little dollops of sour cream and sprinkle on some fresh chopped chives. This is a good appetizer or a great side dish for soup or salad.

http://www.samaree.com/category/food/page/5/

http://www.samaree.com/category/food/page/7/

Mar 03
Chicken, Potato and Spinach Soup Posted by samaree

3 - 4 chicken leg quarters (or 3 thighs and 3 drumsticks)

6 cups water

1 medium onion, chopped

2 large potatoes, peeled and cut in two inch cubes

2 cups small pasta

1 ten ounce bag fresh spinach (tear or chop leaves)

1 teaspoon dried tarragon

1 teaspoon Spike or Mrs. Grass Table Blend

salt and pepper, to taste

Simmer chicken thighs in water approximately 25 minutes or until cooked all the way through. Remove chicken and debone, shredding chicken. Discard bones and skin. Set chicken meat aside. Add onions and potatoes to cooking liquid and simmer for 10 minutes. Then add pasta and spinach and simmer 10 more minutes or until pasta is cooked. Add tarragon, Spike, salt and pepper.

Servings: approximately eight 12 ounce servings

Tips: This soup freezes well. Portion into containers and freeze for up to two months.

If you don’t have or don’t like tarragon, substitute parsley, rosemary, chives or basil.

Any small pasta like shells, orzo, alphabet or even broken spaghetti works well.

If you are using a pressure cooker, add all ingredients except spinach to pot. Bring to a boil, then simmer for 12 minutes. Let cool of it’s own accord. Remove, debone and shred chicken. Add chicken back to pot. Add spinach and simmer for 10 minutes.

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Mar 03
Camping recipes Posted by samaree

Michael and I have been going camping since we first started dating. We had always stayed in KOA Kabins, because I am high maintenance and require floors, walls and electricity when “roughing it”. However, in October of 2006 (when it dropped to 45 degrees at night) and July 2007, we camped in a tent. Okay, so it was in my in law’s backyard, but I had never camped in a tent before.

I loved it! The first time, in October, it was cozy, even with the night breezes. Bijou was tucked in her crate with blankets inside and a blanket draped over the top. Michael and I both had on our warmest jammies. We took the futon mattress and about 87 blankets. We slept like rocks. The second time, in July, the night was warm enough we didn’t need blankets. We left all the flaps open over the screen windows to take advantage of the balmy night air. Again, we slept like rocks.

I hope we get to go camping this summer. I can put up a tent faster than the time it usually takes me to get ready in the morning. Here’s some easy and yummy recipes I’ve developed over the years…

Camper’s Potato Salad

One 11 ounce can white potatoes (diced is easiest, but sliced or whole will work. just drain and chop, if needed.)

1/4 cup ranch dressing (one big takeout packet is perfect or take a bottle and stick it in your cooler)

one stalk celery, diced (wrap in foil and place in a zip top bag in your cooler)

2 teaspoons dried onion flakes

1 teaspoon Spike or Mrs. Grass Table Blend

1 teaspoon dried parsley

Fresh ground pepper and salt, to taste

Drain potatoes. In a bowl, mix all ingredient. If you can fit this in your cooler, chill for a while. If you can’t it tastes good room temperature.

Tips: If you want to ruin this by adding mustard, by all means go ahead. If you have a left over hard boiled egg from breakfast, chop and add that, too.

I always take salt, pepper, assorted dried herbs, ranch, mustard, and all the fast food packets I can scrounge. This leads me to my next recipe.

Spicy Sweet Grilled Shrimp

One pound of shrimp per person (already peeled, cleaned and cooked)

One takeout packet each soy sauce, sweet and sour sauce, and hot mustard (you will need one set of three packets for each pound of shrimp)

Mix all sauces in a bowl and put shrimp in it to marinate for about 20 minutes. Skewer shrimp and grill for a few minutes each side until heated.

Tips: This is a good first meal upon reaching your camping site. You can take a bag of shrimp out of your freezer, put it in your cooler and thaw when you get to your site.

If you use precooked shrimp, as suggested, you can save the leftover marinade to use as a dipping sauce for your grilled shrimp. If you use raw shrimp, you’ll need to boil the leftover marinade or just make a fresh batch for dipping.

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Mar 02
Beany Cheesy Bundles Posted by samaree

This is a super easy recipe I developed about 8 years ago. It remains one of Michael’s absolute favorite meals. Out of the 10 bundles, he usually eats 6….

One can refrigerated crescent rolls (10 rolls)

1/2 cup refried beans (use canned refried beans or use cooked beans of your choice and mash or blend in the food processor)

1/3 cup shredded cheese (cheddar, co-jack, mexican blend, taco blend)

2 tablespoons salsa

Dipping Sauce: (Michael calls it “pink sauce”.)

2 ounces cream cheese, softened

2 ounces sour cream

2 tablespoons salsa

Preheat oven to 400*. Mix the beans and salsa. Unroll each crescent roll and stretch a little. Place crecents on a non-stick cookie sheet. Place a tablespoon of bean mixture on the widest end of the crescent roll. Top with about a tablespoon of cheese. Pull corners of crescent dough around bean and cheese filling (kind of like a diaper). Pinch all seams closed. Repeat with all crescents.

In a small bowl, mix sauce ingredients.

Bake beany cheesy bundles for 10-12 minutes, or until golden brown. Serve immediately with dipping sauce on the side.

Tips: You can use your favorite salsa or check out mine here.

Use reduced fat crescent rolls, reduced fat cream cheese, reduced fat cheese, and cook your own beans to make this recipe healthier (and just as yummy).

I like to serve this with mexican rice and sauce from a packet or white rice with butter, salt, pepper and cilantro.

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Jan 28
Cheesy Chicken Broccoli Rice Soup Posted by samaree

This is like cheesy chicken rice and broccoli casserole, but in soup form. It’s easy and very filling on a cold winter day.

3 chicken leg quarters (Or three drumsticks and three thighs or 3 chicken breasts.)

6 cups water

one small onion, diced

1 cup rice, cooked

1 sixteen ounce bag frozen broccoli (Or broccoli and cauliflower or broccoli, cauliflower and carrots.)

4 ounces process American cheese, cubed (Aka Velveeta or 1/2 cup cheese sauce aka Cheeze Whiz or 6 slices process American cheese.)

seasonings to taste (I used salt, pepper, Mrs Grass Table Blend and chicken soup base.)

Place chicken, onion and water in a large soup pot and bring to a boil. Reduce heat and simmer about twenty minutes or until chicken is cooked all the way to the bone. (I used my new pressure cooker for this step. Thanks again Michael!) Remove chicken, debone and shred or cube meat.

Return chicken to broth. Stir in the rice, vegetables, cheese and seasonings of your choice. Simmer over medium heat until vegetables are hot and cheese is melted.

Servings: About 8 1 1/2 cup servings

Tips: Serve this with some hot, crusty French bread.

You could add a can of cream of mushroom or cream of chicken soup as a thickener, if desired.

Frozen green beans, peas, lima beans, asparagus, Italian broad beans, corn or edamame would be good in this soup.

This soup freezes very well. Portion out servings in microwave safe bowls with lids, label and freeze for up to two months. Pop one in your lunch bag with a side of baby carrots and peanut butter or ranch dip, and some crackers or a roll. Add a fruit juice or some fresh fruit for a complete lunch.

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Jan 28
Pizza-dillas Posted by samaree

I made these the other night when I had a craving for pizza and had neither the time nor the inclination to make pizza dough. A great recipe - quick, as easy as quesadillas and you probably already have everything on hand.

1 tortilla

2 tablespoons pizza sauce, spaghetti sauce or tomato sauce with Italian seasoning added

pepperoni, cooked ground beef, ham, sausage, etc.

onions, mushrooms, peppers, zucchini, tomato, etc. (You can precook these in the microwave or saute on the stove.)

1/4 cup shredded cheese (Cheddar, mozzarella, feta, or a blend is nice.)

Put the pizza sauce on half of the tortilla, top with meat, veggies and cheese. Fold the other half of the tortilla over the fillings and press lightly. Place on a baking sheet and put in the oven or toaster oven at 400* for 10 minutes or until tortilla is browned and cheese is melted.

Makes one pizza-dilla

Tips: If you want to make more, just double or quadruple the recipe. This is a great family meal because you can just lay out all the fixings, let everyone assemble their own and pop them in the oven.

Serve with a salad teeming with fresh vegetables.

This is a great use for the little bit of spaghetti sauce left over from two nights ago, the roasted veggies from yesterday and the single slice of meatloaf in the freezer (crumble it into the sauce and no one will know).

http://www.samaree.com/category/food/page/8/

Jan 28
Cucumber Salsa Posted by samaree

One 12 ounce can Rotel chopped tomatoes with green chiles, lime and cilantro

One small jalapeno, seeded and chopped

1/2 cup chopped cucumber, peeled and seeded

Mix all ingredients. That’s it. Really.

Tips: You can use chopped tomatoes with green chiles and add your own lime and cilantro.

Use fresh tomatoes if you have them.

This salsa is great on tacos, fajitas, grilled chicken or with tortilla chips.

The cucumber adds a sweet crunch to the salsa that is fresh and summery.

Can you tell I’m thinking about summer?

I adapted this recipe from Jamie Oliver at Home.

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Jan 20
Tomato, Basil and Spinach Soup Posted by samaree

1/4 cup chopped onion

One 16 ounce can chopped tomatoes with basil, oregano and thyme

Two 8 ounce cans tomato sauce

One chicken bouillon cube (I used a chicken with tomato bouillon cube.)

10 leaves of fresh basil, chopped

2 big handfuls fresh spinach, chopped

1/2 cup small pasta, cooked

olive oil

seasoning to taste (I used sea salt, fresh ground pepper and Mrs. Grass Table Blend)

Saute the onion in a little olive oil until the onion is very soft and translucent, but not browned. Add the chopped tomato and bouillon cube and simmer over low heat for about 20 minutes. Add the tomato sauce, basil, spinach and pasta. Season to taste. Simmer over low heat until spinach is cooked to your liking.

Servings: 2 big bowls (Increase the recipe by doubling or tripling ingredients.)

Tips: Use plain canned chopped tomatoes and add your own seasoning.

If you have an abundance of fresh tomatoes or some cooked tomatoes stashed in the freezer, use those instead of canned.

Any small pasta, rice or cous cous can be used in this recipe.

Substitute a vegetable bouillon cube to make this dish vegetarian.

Serve with some fresh buttermilk biscuits or hot French bread.

This soup gives a taste of summer on a frigid cold winter day.

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Jan 06
Mushroom Spinach Rice Posted by samaree

1 cup long grain rice

1 chicken bouillon cube

4 ounces button mushrooms, chopped

1 cup spinach, chopped

1 tablespoon butter

1/2 cup ricotta cheese

salt, pepper, Mrs. Grass Table Blend, all to taste

Boil the rice in water with the bouillon cube. Saute the mushrooms in butter. Season to taste. When mushrooms are done add spinach and stir until wilted. Add vegetables and ricotta to rice. Stir to blend flavors. Taste and adjust seasoning, as needed.

Serves: 4

Tips: This is a great side dish. Or you can make it a one pot dish by adding cooked chicken, steak, shrimp, etc.

Try brown rice, wild rice, or basmati rice. You could also use orzo or cous cous.

Crimini, portobello or shitake mushrooms can be added or substituted.

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Dec 10
Pancake mix mini cakes Posted by samaree

One envelope pancake mix (the kind that only requires you to add water and makes approximately 6 pancakes)

1/2 t baking powder

pinch salt

2 packets of Equal or Splenda or 4 t of sugar

2 T hot chocolate mix or chocolate milk mix

3 T baking cocoa

1 egg, lightly beaten

1/4 t flavor extract (vanilla, rum, almond, orange, caramel, etc.)

water

Sift together all dry ingredients. Add egg, extract and water. How much water? I’ve found somewhere between 1/2 and 3/4 cup works. But add slowly, mix a bit, see if it needs more or less. This should be runnier than brownie batter, but not as thin as pancake batter.

Grease or non-stick spray your baking vessel of choice. This will make one thin 8 inch round cake or six cupcakes or 4 mini bundts or 3 mini loaves.

Bake in a preheated 350* oven for about 12 minutes or until the cakes pass the toothpick test. Let stand in baking vessel for about 5 minutes then remove to cooling rack. When cool, contemplate toppings.

Tips: I baked in mini bundt pans. I used rum extract and topped mine with chocolate and caramel sauce. They were even better the next day after the sauces had soaked into the cake.

You could use frosting, glaze, whipped cream, preserves or ice cream to top your cakes.

Use a fruit or nut pancake mix to vary the recipe. Or add fruit or nuts to the plain mix. Chocolate-banana-nut cake anyone?

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Dec 09
Baked potato night Posted by samaree

For an easy make-what-you-like dinner, have a “Baked Potato Night”. Bake one monster sized potato per person. It takes about an hour at 350* in the oven or about 10 minutes in the microwave if you’re impatient. Now gather up all your leftover odds and ends and lay them out buffet style.

Here’s some ideas for toppers:

butter or margarine

sour cream or plain yogurt

shredded cheese, cheese sauce, spray cheese, nacho cheese sauce, Parmesan

cooked ground beef, chicken, turkey, steak, sausage, bacon, pepperoni, hot dogs, egg

chili, chunky soup, pizza sauce, refried beans, salsa, gravy

steamed or sauteed broccoli, cauliflower, onion, mushroom, zucchini, spinach, carrot

Here’s some combo ideas if your imagination is running low:

pizza potato with pepperoni, pizza sauce, shredded cheese, onions and mushrooms

taco potato with ground beef, refried beans, salsa, sour cream and nacho cheese sauce

chili cheese dog potato with, um, can you guess?

pot pie potato with chicken, beef or turkey, gravy, vegetables of choice and gravy

breakfast potato with egg, sausage or bacon, cheese, salsa if desired

You can use this idea for a casual get together with family and friends, too. Everyone is happy because everyone gets what they like.

http://www.samaree.com/category/food/page/9/

Nov 29
Easy versatile bar cookies Posted by samaree

3/4 C shortening

1/2 C brown sugar

1 egg, slightly beaten

1/2 t baking soda

1 t salt

1 3/4 C flour

1 cup quick cooking oats

1/4 cup flax seed

1/4 cup wheat germ

1 C filling of choice

Cream shortening and sugar. Mix in egg. Sift dry ingredients together and then add to wet ingredients. Mix well. Preheat oven to 400*. Grease a 13×9 baking dish. Press 1/2 of crust/topping mixture into baking dish. Top with filling. Sprinkle the other half of crust/topping on top of filling and press lightly. Bake for 20-25 minutes or until golden brown. Cut into desired bar size, but let cool in baking dish. Transfer to airtight container.

Tips: I used 1 cup chocolate chips for the filling.

Try cooked apples, raisins, nuts, butterscotch chips, drained maraschino cherries, cooked peaches, chopped dried fruit, preserves, cooked pears, chopped candy bars, white chocolate chips or any thing or combination you can think of.

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Nov 25
Easy turkey tetrazinni soup Posted by samaree

1 box Tuna Helper Tetrazinni

1 cup cooked turkey, shredded

4 cups turkey broth

1 carrot, peeled and chopped

1 rib celery, chopped

1 small onion, chopped

1 t Greek seasoning

1 cup milk

Place turkey, broth, vegetables and seasoning in a large pot. Simmer over medium high heat for about ten minutes or until vegetables are tender. Meanwhile, boil pasta from the Helper in a separate pot. Drain pasta and add to broth and vegetables. Stir in sauce mix from Helper. Add milk. Simmer for five more minutes. Adjust seasoning, if needed.

Makes approximately 8 servings. Can be frozen in individual portions for up to 2 months.

Tip: This is a great way to use up that Thanksgiving bird. Cut off any large pieces of meat and freeze or refrigerate for other uses. Put all the bones in a large stockpot with some onion, celery and carrot. Cover with water and simmer for 1 to 3 hours. Strain the broth and pick out the remaining meat. Discard the bones and vegetables. Put the broth and turkey in containers and freeze for up to two months.

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Nov 12
The best frickin’ meatloaf you’ve ever eaten Posted by samaree

One pound ground beef

Two or three slices day old bread, any variety, crumbled

One egg

1/4 cup each, finely diced mushroom, zucchini, onion, carrot, bell pepper, eggplant, cauliflower, broccoli, tomato, yellow squash

seasoning to taste (Spike, Jane’s, pepper, salt, Italian seasoning, dried parsley, seasoned salt, etc.)

gravy, tomato sauce or ketchup

Mix everything except gravy in a bowl until well blended. Smell the meat mixture. Does it need more pepper? More salt? If it seems too wet add more bread crumbs. Place in a pie plate and pat into a round loaf shape about 2 1/2 to 3 inches thick. Bake in a preheated 400 degree oven for approximately 35 to 40 minutes or until nicely browned on top. Cut into pie slices and serve with heated gravy or tomato sauce or ketchup for the white trash.

Serves: Well, that depends. I would say 4 if everyone got 1/4 of the loaf. In my house I get 1/3 and Michael gets 2/3.

Tips:

I use 80/20 or 73/17 ground beef for meat loaf. About halfway through cooking time I drain off all the fat. If you start with a lower fat ground beef it will result in a drier meatloaf.

Make sure your vegetables are diced very finely - 1/8 inch or smaller. Use a grater if you must.

Save crusts, heels, and other odds and ends of bread, buns and rolls in a double zip top bag in the freezer. This recipe is ideal for using those leftovers.

Serve this fab meatloaf with mashed potatoes, rice or noodles topped with the gravy or tomato sauce you’ve topped with. If using ketchup (yuck) boil your starch in beef or vegetable broth and top with butter and some herbs to plate (parsley, scallions, marjoram, pepper, etc.)

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Nov 03
French bread pizza Posted by samaree

one loaf of Parmesan garlic bread (Aldi’s $1.49) or any garlic bread loaf (I bought it off the shelf at Aldi’s and found it performed well even after being frozen.)

tomato sauce, alfredo sauce or cheese sauce

cheese and toppings of your choice

seasonings of your choice

My loaf was split length wise. If yours isn’t, do so now. I’ll wait…

Spread with sauce of choice. Season with onion powder, salt, pepper, oregano, garlic powder, etc. Top with pepperoni, precooked sausage, precooked chicken, veggie meat alternative, mushrooms, onions, green peppers, pineapple, ham, anchovies, broccoli, tomatoes, whatever. Add cheese : cheddar, muenster, Parmesan, swiss, co-jack, feta, etc. Bake in a 400 degree oven for about ten minutes or until bread is toasted and all topping are heated.

Makes two French Bread Pizzas. So much better than take away or delivery.

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Oct 30
My lovely Tuesday Posted by samaree

Michael was a peach and let me sleep in. Until noon! I do love to sleep and don’t get nearly enough of it these days.

We went to the crappy library and I got a few books. I hate this tiny little branch that is closest to our apartment.

We came home and had toasted cheese sammiches (with Muenster from the Farmer’s Market) on country white bread (I bought it, so sue me) with salted tomatoes and cucumbers. We took a nap while the TV was on and then Michael went to work.

I made Michael a Halloween themed lunch for him to eat tomorrow. The first item was “deviled” eggs. I made regular deviled eggs (I used hot German Dijon instead of dry mustard) and made little “horns” out of tomato and stuck them in the eggs.

Then I made him a mummy, instead of the sammiches I usually pack. I saw this idea in a Halloween cookbook. You were supposed to use a rib of celery, but Michael doesn’t like it. So I cut a cucumber in half, width-wise, and then cut in half, lengthwise. I scooped out the seeds with a spoon leaving a little bit at the cut end, so it formed a little boat. I made my mom’s cheese ball recipe: one eight ounce block of cream cheese, softened; 4 ounces shredded sharp cheddar cheese; 1/4 cup finely diced bell pepper; 1-2 teaspoons Worchesertire sauce. I filled the cucumber boat with the cheese mixture. I then took a piece of ham lunchmeat and cut it into 1/4 inch wide strips. I used those as the bandages to wrap the mummy, cutting them to size and tucking them under the cheese. I used two little diced pieces of pepper to make the eyes that are staring out from the bandages.

Also, I made “zombie fingers”. This was like pigs in a blanket, but I used Polish sausages. I dripped a bit of “blood” (ketchup) on the ends for effect.

His dinner is “cheesy blood and guts”. This was a pasta, tomato sauce and cheese casserole I made a few weeks ago and put in the freezer.

I packed everything in plastic containers, put them in a Halloween themed bag, added some sugar free candy and a menu with the names of all the dishes.

It took me about an hour to prepare and pack everything, but it’s worth it. I wish I was there to see the look on his face when he opens it tomorrow!

Happy Halloween!

http://whatscookingamerica.net/Bread/mincemeatnutbread.htm

Mincemeat Nut Bread

1 1/2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
3 tablespoons vegetable shortening, melted and cooled
1 teaspoon pure vanilla extract
1 1/3 cups prepared mincemeat
1/2 cup chopped walnuts
Powdered sugar

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan. In a large bowl, sift together flour, sugar, baking powder, and salt.

In a medium bowl, cream eggs, vegetable shortening, and vanilla extract until light and fluffy. Fold in mincemeat and walnuts. Pour egg mixture into flour mixture; stir until dry ingredients are moistened.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing. Sprinkle top with powdered sugar.

Yields 1 loaf.

http://whatscookingamerica.net/Bread/HoeCakeCornbread.htm

This recipe and photo are courtesy of Amy O’Quinn and her web blog Ponderings from Picket Fence Cottage. Amy says:

“When I was a little girl, my mama used to make the best lace hoecake cornbread in the world. It was perfectly golden, thin, and crunchy with just the slightest hint of a thicker texture in the middle...and delicious; a true Southern staple that’s just perfect with lima beans, greens, soup, etc. She can still make it just that good!

Now, I’ve tried for at least the last twenty years to master the art of lace cornbread cookery - but until last week, I have NEVER been able to get it right. My family has suffered through ‘burned on the outside-raw on the inside’ greasy, limp lace cornbread quite a few times, and I’ll admit I got discouraged. I just couldn’t get it thin and crunchy enough. I’ve never had much trouble with other stuff, and my family considers me an extremely competent cook...which is a good thing since they don’t have too many alternatives! LOL My mama cooks her cornbread by ‘feel’, and she doesn’t really measure anything. I do that with a lot of my cooking too, so I’m not complaining...but it made my attempts at lace cornbread, um, less than desirable!

Anyway, last week (after a long hiatus) I was determined to try again (you know, the childhood memory thing), and I meant I was going to get it right. So, I found Paula Deen’s recipe for lace hoecake cornbread and used her measurements. The only thing I didn’t do was the ‘inverting the cornbread over onto the wet plate thing.’ Once my cast iron griddle was good and hot and well-greased, I didn’t have any trouble with flipping the cornbread just using a spatula. Finally, success! I used my grandma’s cast iron griddle - I love it!”

Check out Linda’s Bread Making Hints: Quick Breads, Bread Machine Breads, Secrets to using the bread machine, About Yeast in Bread Making, and Sourdough Starter.

Cast-Iron Cooking Recipes
Lace Hoe Cake Cornbread

2 cups plain enriched white cornmeal, sifted
2 1/2 cups water
1 teaspoon salt
1 ½ tablespoons vegetable oil

Mix together the cornmeal, water, and salt; allow mixture to sit for a few minutes. Spray a flat cast-iron skillet with a non-stick cooking spray and thendrizzle with vegetable oil.

Heat cast iron skillet over medium heat. Pour about 3 (2-ounce) ladles full of the batter on the skillet. The batter will sizzle and have a lacy appearance. NOTE: If the batter gets too thick add a bit of water.

When the edges of the hoe cake are slightly brown, place a wet glass plate over the top. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoecake off the plate back in the pan to cook the other side, and cook until golden brown.
Stir the batter and add additional vegetable oil to the pan before making your next hoecake.

http://whatscookingamerica.net/Bread/OliveBread.htm

Olive Country Bread

1 1/3 cups warm water (110 degrees F.)
3 tablespoons extra-virgin olive oil
1 tablespoon sugar
1 1/2 teaspoons salt
2 tablespoons minced fresh rosemary or 1 tablespoon crushed dry rosemary
1 1/4 cups whole wheat flour
3 cups bread flour
3 teaspoons instant active dry yeast
6-ounce bottle or 1 cup pitted Kalamata olives

Place all ingredients in bread pan according to manufacturer’s instructions; select dough setting and press start. NOTE: Depending on how much juice is in the olives, you might need to add additional flour. Check the dough (don’t be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoons at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a baking pan dusted with cornmeal or covered with a silpad; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.

After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.

Makes 1 1/2-pound loaf

http://whatscookingamerica.net/Bread/SourWholeAnise.htm

Sourdough Moroccan Bread

1 cup sourdough starter, room temperature
3/4 cup lukewarm water
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon anise seeds
1 cup whole wheat flour
2 cups bread flour or unbleached all-purpose flour*
1 teaspoon Instant Active Dry Yeast

* The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer’s instructions for a dough setting. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 minutes.

Place the dough in a lightly oiled large bowl. Place a damp towel over the bowl and then cover with plastic wrap (the humidity in the bowl helps in the rising process). Let rise until it doubles in volume (when you can put your finger in the dough and it leaves and indentation and doesn’t spring back out) approximately 4 to 8 hours (depending on the temperature and the starter used, the rising time can vary as much as 2 hours).

NOTE: I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can’t comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.

After dough has risen, remove from bowl, and place on a lightly floured board. Knead in flour to feed it one more time before baking. Shape dough into a loaf shape and place on a jelly roll pan or cookie sheet that is dusted with cornmeal (I use the new silpads instead of cornmeal). Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 to 3 hours.

Preheat oven to 350 degrees. After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 25 to 30 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).

Makes 1 large loaf.

http://whatscookingamerica.net/Bread/SourdoughFruitBread.htm

This is a take off of my Breakfast Fruit Bread recipe. Since I have a sourdough starter that I am always feeding, I decided to convert it to a sourdough recipe. My husband and I loved this bread! We couldn’t stop eating it!

Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

Check out all of Linda’s great Bread Recipes for your bread making.

Sourdough Fruit Bread

2 cups sourdough starter, room temperature
1 cup lukewarm water (approximate - see NOTE below)
2 tablespoons olive oil
2 tablespoon sugar
1 teaspoon salt
2 teaspoons vital gluten (optional)*
4 1/2 cups bread flour or unbleached all-purpose flour
1 teaspoon Instant Active Dry Yeast**
2 to 2 1/2 cups of mixed chopped nuts and chopped dried fruit (such as raisins, dates, apricots, apples, cherries, etc.)***

* Also called gluten flour, instant gluten flour, pure gluten flour, and vital wheat gluten depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking.

** I added some Instant Active Dry Yeast to speed up the rising time. I can then eliminate the 2nd rise in the bowl and just form the dough into a loaf shape and let rise. Give it a try!

*** To keep dried fruit and nuts from sticking together, put them in a small bowl with approximately 2 teaspoons flour; stir to thoroughly combine.

Add all the ingredients in the bread pan of bread machine except nuts and dried fruit. NOTE: The thickness of your sourdough starter can determine how much flour or water needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

Process according to manufacturer’s instructions for a dough setting. After approximately 15 minutes of the dough cycle, add nuts and dried fruit, and continue dough cycle.

When dough cycle has finished, remove dough from pan and turn out onto a lightly floured surface. Knead the dough several times and shape dough into a loaf shape and place on a jelly roll pan or cookie sheet that is dusted with cornmeal (I use the new silpads instead of cornmeal). Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 to 3 hours.

NOTE: If I am in a hurry, I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can’t comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.

Preheat oven to 350 degrees F. After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 30 to 40 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).

Makes 1 large loaf.

http://whatscookingamerica.net/Cookie/SourSugarCookies.htm

Sourdough Sugar Cookies

1 cup vegetable shortening
2 cups sugar
3 eggs
1 1/2 teaspoons lemon extract or almond extract
1 teaspoon pure vanilla extract
1/2 cup sourdough starter
4 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
Lemon-Milk Frosting (see recipe below)

In a large bowl, cream vegetable shortening and sugar. Beat in eggs, lemon or almond extract and vanilla extract until mixture is fluffy. Stir in sourdough starter; set aside. In a medium bowl, stir together flour, baking soda, and salt; stir into sourdough mixture. Refrigerate dough, covered, at least 1 hour or overnight.

Preheat oven to 350 degrees F. On a lightly floured board, roll dough to 1/4-inch thick; cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

Bake 8to 10 minutes or until very lightly browned on the bottoms. Remove from oven and cool on wire racks. When cool, frost with Lemon-Milk Frosting and decorate as desired.

Yields 3 to 5 dozen cookies (depending on the size of cookie you make).

Lemon-Milk Frosting:
2 cups powdered (confectioners) sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons milk

In a small bowl, combine powdered sugar, lemon extract, and enough milk to make frosting easy to spread. Tint, if desired, with a few drops of food coloring.

NOTE: Depending on the size of your cookies, you might need to double the frosting recipe.

http://www.squidoo.com/savingmoneyinthekitchen

Leftover Magic with Roast Beef
This Italian Pot Roast is easily prepared in your slow cooker and is the perfect entree for a busy Saturday or Sunday. The leftovers will provide magical meals for several busy weeknights.

Italian Pot Roast
3 lbs beef chuck eye roast
salt and pepper
1 TBL oil
2 cans (14.5 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1 large onion, sliced
6 garlic cloves (3 sliced and 3 minced)
6 small-to-medium red potatoes, halfed lengthwise

Cut 3 slits in the beef and stuff each slit with sliced garlic clove. Season all sides of beef with salt and pepper. Heat oil in large skillet and brown beef on all sides (approximately 10 minutes).

Place beef in slow cooker and top with diced tomatoes, tomato sauce, onion, 3 minced garlic cloves, and potatoes. Cover and cook on high for 3 hours. After 3 hours, remove cover and stir lightly to coat potatoes with sauce. Cover and heat on low for 3 more hours.

Tip: If it is not convenient for you to stir halfway through, don’t worry about it. This step can be skipped if needed.

Next night - Roast Beef Pasta
2 cups dried pasta (any kind...penne, elbow, etc.)
sauce leftover from Italian Pot Roast
Roast, cut into bite-sized pieces
1 TBL italian seasoning
cornstarch and water, if needed to thicken sauce
Parmesan cheese

Cook pasta and drain. In medium saucepan, heat sauce and roast. Add italian seasoning and stir. Cook until heated. If sauce is too thin, mix water and cornstarch and add to sauce to thicken.

To serve: Top pasta with meat sauce and sprinkle with grated parmesan cheese.
Money Saving Recipe
From my family - To your Family - Compliments of Grannie B
Grannie B’s Chicken Pot Pie

3 cups diced cooked chicken
1 cup chicken broth
1 can each cream of celery soup and cream of chicken soup, undiluted
1 pkg (16 oz) frozen peas and carrots
1 tsp poultry seasoning
½ tsp garlic salt

Mix above ingredients and spread in 9 x 13 pan. Then melt 1 stick of margarine and pour over above.

1 ½ - 2 cups baking mix (i.e. Bisquick)
1 ½ cup milk

Mix baking mix and milk and spread on top of melted margarine. Bake in 450 degree oven until golden brown.

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