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Darlene’s Fried Tuna Cakes

1 giant can of Tuna drained...save juice for cat! ( the really big kind from Sam’s 4 or 5 inches tall by 7 inches round. Probably about 8 or 10 regular cans...I’m not sure.

2 sleeves of saltine crackers, crushed

1 onion minced or diced fine

5 or 6 eggs, beaten

salt and pepper, to taste

Mix together well, make a golf ball size ball in palm of hand flatten and form into patty, fry in cast iron skillet with about 1/2 inch of corn oil, fry on med heat flipping every few min, when nicely browned and firm feeling...there done, dry on paper towels.

Enjoy!

You can serve with ketchup or without...there good cold too!

These are so good!

Chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.”

Aussie Chicken

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Place bacon in a large, deep skillet.

Cook over medium high heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.

Remove half of sauce, cover and refrigerate to serve later.

Heat oil in a large skillet over medium heat.

Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.

Remove from skillet and place the breasts into a 9x13 inch baking dish.

Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon.

Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.

Garnish with parsley and serve with the reserved honey mustard sauce.

This is our favorite baked porkchop recipe. I usually serve potato salad and green beens with them. Enjoy!

Oven BBQ Porkchops

1 can cream of mushroom soup
1 cup catsup
1 Tbsp. Worcestershire sauce
1 cup chopped onions or 1 t. dried onions
6-8 porkchops
In a bowl,wisk together sauce ingredients.In a 13x9 baking pan, season chops with salt, pepper, and garlic powder. Pour sauce over porkchops and Bake at 375 degrees for 1 hour.
Sometimes I put a few pieces of smoked sausage around the edges after I pour on the sauce.

Three Meals From 1 Chicken

One of the best meat bargains today is chicken. Nutritious and versatile, it is an excellent thrifty meal maker. The following recipes have fed a family of four at our ranch, and all from one chicken

Meal One: Roast Chicken

For a family of four, get the largest chicken you can afford. You’ll be paying for more meat and less bone.

Gather the following: one chicken, a roasting pan, salt, pepper, some veggies (onions, carrots, and celery are good), and some oil (shortening or a liquid oil is fine).

Rinse your chicken and pat dry. Rub salt and pepper on the outside and inside of your chicken. Put the veggies inside the chicken for added flavor. Place the chicken in the roasting pan and brush with oil. If you place the chicken breast side down, the juices will keep the breast juicy.

Now, put the chicken in the oven and cook according to the table below:

Weight Oven Temp. Cooking Time

1.5-2 lbs 400 .75-1 hr. 2-2.5 lbs 400 1-1.25 hr. 2.5-3 lbs 375 1.25-1.75 hr. 3-4 lbs 375 1.75-2.25 hr.

About every 30 minutes, brush the chicken with oil for a nice, crispy skin.

Meal Two: Chicken Rice Casserole

Strip the meat from the remains of your Roast Chicken. Even if it doesn’t look like there’s much there. Check the wings and the back area.

Gather the following: .25 c. butter or margarine .3 c. flour 1.5 c. milk salt and pepper 1 c. broth or bouillon left over chicken 1.5 c. cooked rice .5-1 c. vegetables (green pepper, onion, carrots, peas, what ever you have sitting in the freezer or ice box)

2 quart sauce pan 2 quart casserole baking dish

Directions: Heat butter in the saucepan until melted. Add flour, salt and pepper, stir until bubbly. Remove from the stove and add milk and broth. Put back on the stove, heat to boiling, stir constantly. Boil for one minute. Put the rest of the ingrediants in the saucepan and stir together. Pour into the ungreased casserole pan. Back uncovered in 350 deg. oven 40-45 minutes.

Meal Three: Potato and Chicken Soup

Take the bones left from the first two meal to make a substantial, thick soup.

Gather the following: chicken bones, carrots, onions, celery, 5-6 potatoes, salt, pepper, green chili (if desired), can of corn (if desired)

Large stock pot or biggest pot you own

Directions:

Put the bones in the stock pot along with a carrot and celery. This is also a great opportunity to use up those onion skins, carrot ends, green pepper tops, etc. Cover with water. Bring to a boil then simmer for about two hours.
Let the broth cool. Then strain out the veggie pieces and the bones, saving the good broth. Here is a great time to pull off those last little bits of chicken meat and toss into the broth.

Put the broth back into the pot. Add a couple of fresh carrots, celery, onion, washed and chopped potatoes, the chili and corn. Cook for about 30-45 minutes. If you like a clear soup, go ahead and serve. If you like a thick, chunky soup, run half the soup through the blender. If you like a creamy soup, run the whole recipe through the blender. (careful, it’s still warm. You may want to wait until it cools down before putting it through the blender. Otherwise, you may make a mess. Like I did.)

Good nutrition to you and yours!

Frugal Chicken Ideas

You can buy whole chickens and separate the parts. Put legs together, wings together, and breasts together. You can buy the whole chicken for not much more than the legs, thighs, and breasts would cost separately. Save the backs for soup!

You can buy several whole chickens, cut them up , remove skin and bones. Make your own skinless/boneless chicken.

When the local markets advertise 10-lb. packs of chicken thighs/legs, You can purchase two or three packages, cook them and do this: Cool in broth and skim off fat. See number 4.

1. The skin goes in the food processor and is chopped and frozen in small packages to mix with dry dog food for our pet.

2. The meat is pulled from the bone and canned with the broth in pint jars (see local agricultural extension office for canning tips). Each pint is the basis for quick meals: Chicken and noodles; chicken pot pie; chicken and rice; mexican chicken; chicken and dumplings.

3. Any surplus broth is canned and you can use it to flavor canned vegetables, soups and gravies. It is an excellent way to flavor dried beans without adding a lot of fat.

4. Speaking of fat: Any fat goes into my solid fats from other cooking and saved until you have enough to make a batch of homemade laundry soap (6 pounds). The recipe is on a can of lye. Be very careful, this is caustic soda...if you choose to make soap, send the children away while you do! This is a most rewarding enterprise and the soap is a most excellent stain and grease remover.

Pat yourself on the back! You’ve used everything except the bones and gristle!

5.The chicken pieces are packaged for the freezer.

6.The skin and bones are put into a large dutch oven with water to cover, onions, carrots, celery and a sprig of parsley, salt and pepper. It boils for a couple of hours.

Remove the bones and skin and let it cool, skim off the fat, and pour it into icecube trays then into containers for the freezer.

7.The broth is used for soupstock, and also added to twice baked potatoes rather than butter.

Mega Meatballs to freeze!

Sometimes when I purchase a family size package of ground beef, I will make the entire thing into meatballs using my usual recipe.

The easiest way I have found to cook meatballs is dropping them into gently boiling water. They are done when they float.

I will then freeze them on cookie sheets and transfer to ziplock bags.

We eat these covered in brown gravy, mushroom gravy, or barbeque sauce.

We also simmer them in spagetti sauce for meatball subs.

The meatballs thaw quickly and you can add them to the hot gravy and thaw on top the stove while they simmer.

For my meatball recipe, I just add salt, milk, egg, breadcrumbs and onions until I have the right consistency.

The mushroom gravy is just canned cream of mushroom soup, beef boullion, and milk.

I use the powdered brown gravy that comes in the packets.

I use store bought spagetti sauce. Usually it is Hunts, because it is the one I can buy on sale for 69 cents a can and stock up on.

I dredge my chicken pieces in buttermilk, then into seasoned flour ( I just put seasonings in of my choice ‘’no measuring’’ so I can’t give my recipe. ) This recipe reminds me of mine and they use a cast iron skillet which I think is the best!

Buttermilk Fried Chicken

2 cups low-fat buttermilk

Coarse salt

3 teaspoons cayenne pepper

2 whole chickens (2-½ to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)

3 cups all-purpose flour

2 cups vegetable oil

Serves 8

Prep time: 30 minutes

Total time: 1 hour

Marinating the chicken in buttermilk makes the meat moist and flavorful.

Chicken breasts cook faster than other parts, so fry them separately in the last batch.

For fried chicken with less fat and fewer calories, remove the skin before marinating.

In each of two 1-gallon resealable plastic bags,combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days.

In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.)

Dredge chicken pieces, one at a time, in mixture, shaking off excess.

In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350° on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).

Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165°, about 10 minutes more.

Transfer to a rack to drain.

Season with salt, if desired.

Return oil temperature to 350°.

Repeat with remaining chicken.

Fish

We eat fish fairly often here, even though I neglected to put them on the menu for the next 2 weeks...LOL. Now, we don’t eat shellfish or catfish, but we do eat others.

For most fish fillets, I spray a cookie sheet with Pam and lay the fillets on it. Then I slice onions very thinly and scatter them over the top, sprinkle on lemon pepper seasoning, Old Bay seasoning, salt, and drizzle a little olive oil over that. Then I cover tightly with foil and bake about 20 minutes...just till the fish can be flaked with a fork.

I’ve poured melted real butter over the fillets, too, and that’s also very good.

I serve it usually with fried rice and salad.

Baked Fish in Soy Ginger Sauce

4 (6 ounces) white fish fillets (catfish, basa, or of your choosing)
1 cup boiling water
1 chicken bouillon cube
3 large scallions
1 piece ginger, peeled (2” X 1”)
1/4 teaspoon cayenne pepper, to taste
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon cornstarch
2 tablespoons water
1 teaspoon olive oil
salt and pepper, to taste (careful with salt as regular bouillon and soy sauce are salty themselves !)

1. Pre-heat oven to 425°F.
2. Place fish fillets in a 13 X 9 inch baking dish.
3. Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
4. Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.
5. Keep these apart, you will be using them separately.
6. Slice the ginger into matchstick-size pieces.
7. From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.
8. Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
9. In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
10. Heat the oil in a small non-stick skillet.
11. Add the scallion strips and the ginger and cook until golden (just a few minutes).
12. Give the soy mixture a good stir, then add to the skillet.
13. Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
14. Remove fish from oven and onto serving plates.
15. Serve sauce over the fish.

GLENDAS TUNA PATTIES

6 CANS OF DRINED TUNA FISH
2 CUPS OF SMASHED BREAD CRUMBS
3 EGGS
BLACK PEPPER TO TASTE
1 TSP GARLIC POWDER
1 TSP PARSLEY
CHOPPED UP ONION ABOUT 1/2 CUP
MIX ALL THE EVERYTHING UP AND MAKE INTO SMALL PATTIES.. IN A FRYING PAN PLACE A LITTLE OIL FRY THESE IN THE OIL UNTIL NICE AND BROWN.. THEY ARE EXCELLENT....

How to Bake a Ham So It’s Juicy and Tender

Put a whole, fully cooked, smoked ham in a roasting pan. Put a lid of foil on it, but not tight, sort of caddywhumpus, so it doesn’t get too crusty on the outside but does take on a little texture. Put the ham in a 275°F oven. Do nothing else to it for as long as eight hours. Take it out of the oven and let it rest while you bake the biscuits (you have to have biscuits). Carve and serve.

This ham is so good that during parties I have to make sure no one’s around when I carve it because folks will flat-out pull the thing to death.

The only hard part about this recipe (and it’s only hard if you don’t live in the South) is finding a whole, fully cooked, smoked ham, preferably not spiral-sliced and not glazed. I find most glazes sickeningly sweet and beside the point if you want to actually taste the ham.

But which ham to buy?
A ham is defined most broadly as the hind leg of a pig. Most hams are cured, smoked, or both, for preservation and flavor. (A fresh ham is not cured; it’s simply fresh pork.)

A partially boned ham is easy to slice. For a bone-in ham, cut a wedge in the shank end. Starting at the wedge, slice to the butt end, slicing the meat to the bone.

A whole ham is perfect for the holidays; it feeds a crowd easily. Most supermarkets north of the Mason-Dixon Line don’t stock whole hams year-round. (What you will find are half hams — whole hams cut into shank and butt portions.) But during the holidays you can usually find whole hams no matter where you live. Your best bet, however — both for availability and for flavor — may be to mail-order your ham. But the beauty of this recipe is that you don’t need to buy the best ham. The best ham, after all, is a real country ham, which means the ham has been dry-cured in salt, smoked, and aged for at least six months. But country ham is scarce in spring, and many people find it too salty to act as the main course of a meal anyway. What you’re looking for instead is a “city” ham. It usually comes sealed in plastic (not in a can), has been cured (but not dry-cured) and smoked (but not necessarily aged), and is fully cooked (it says so on the label).

Because these hams are “wet-cured” (soaked in a brine or, if mass-produced, injected with one), they contain added water (meat is already made up of about 75% water). The National Pork Producers Council grades these hams on a water-to-protein ratio; generally, the more protein, the better the ham. A ham cured without added water, such as a country ham, must have at least 20.5% protein, and will simply be labeled “ham.” A ham labeled “ham with natural juices” must have at least 18.5% protein, and one labeled “water added” 17%. The ham to avoid is the kind labeled “ham and water product.” These hams have less than 17% protein and can in fact be much less than that. But go ahead and choose a “water added” ham; I find that added moisture is actually beneficial to the long, gentle reheating I’m suggesting. I haven’t tried this method on a “ham with natural juices.” But as with all of these hams, which have instructions that generally recommend that you heat them at 350°F for 15 minutes per pound, I think this gentler method would work better.

A bone-in ham has the best flavor, texture, and shape. I think meat tastes best when cooked on the bone. (And a ham bone is serious kitchen currency; save it — you can freeze it — to make the best bean soup.) A partially boned ham is next best; it looks like a big football, but it’s easy to carve, and if you’re carving in the kitchen, no one will see its funny shape anyway. Fully boned hams can have an off texture because the meat, once it’s been pulled off the bone, must be reshaped to fill the hole left from the bone.

Be sure to make biscuits
Slices of sweet, salty, smoky ham piled on a platter are a wonderful addition to a buffet. I love it with collards cooked in ample olive oil and baked sweet potatoes. And biscuits.

Most southerners grew up, as I did, eating lard biscuits — light and flaky but seldom bigger than a silver dollar. But there exists a biscuit that we used to see only on special occasions, such as a birthday breakfast or a holiday morning. What sets these biscuits apart is that they’re bigger and they’re made with butter in place of the lard — which seemed extravagant when I was a child but now seems oddly conservative.

You’ll get the best results with soft southern flour. Literally soft to the touch, southern flour is made from the soft winter wheat that grows down South. It has less protein than northern flour, which means it forms less gluten and is therefore more tender. A decent substitute is to use half (by weight) all-purpose flour and half cake flour.

Slow-Baked “City” Ham

If you opt for a half-ham, buy the shank end — the meat contains less fat and gristle; for all size hams, figure about 25 minutes per pound.

Serves 25 as part of a buffet, with leftovers.

1 fully cooked, bone-in, smoked ham, 17 to 19 lb.

Heat the oven to 275°F. Put the ham in a roasting pan or a big cast-iron skillet. Cover it loosely with foil and heat it for 7—1/2 to 8 hours. Let the ham rest for at least 20 min. Before carving, remove the fat and rind from the surface of the ham, if you like. Serve with biscuits and mustard or your favorite chutney.

Rubber Chicken

Just wanted to send you my recipe for rubber chicken. It is called this because you make 2 chickens s-t-r-e-t-c-h. This will feed a family of 5 for 7 days. 5 days are original recipes, and 2 days are leftovers.

I got this from Flylady’s website. The original idea with Leanne Ely’s. I’ve added my changes into her original recipe. I’ve done this 3-4 times now. I do it when I have a tight grocery budget.

Grocery List:

2 chickens
celery
onion
carrots
potatoes
Salad greens
salt
pepper
cumin
garlic powder
evaporated milk(for mashed potatoes)
Can of green beans
Can of carrots
Can of corn
Can of cream of mushroom soup
Can of chicken noodle soup
can of black beans
can of fruit or applesauce
Refried beans
Salsa
Bread
Tortillas
Egg noodles
snack crackers
flour
oil or shortening
Frozen broccoli
Spanish rice
butter
Cheese-shredded

Rubber Chicken
• 2 chickens — washed and patted dry (get a nice sized one)
• 1/2 celery rib — cut in pieces
• 1 onion — quartered
• 1 carrot — cut in 2” pieces
• salt, pepper, garlic powder to taste

Day One: The adventure begins—Preheat oven to 400 degrees. In the cavity of the chicken, season with salt, pepper and garlic powder and place cut up vegetables inside. Sprinkle the outside with salt and pepper and a little garlic powder, too, if you like. Cook for about an hour or longer (depending on the size of the bird) till the juices run clear. Let sit a minute and then remove the vegetables. In the meantime, if you were smart, you boiled the neck with some celery, onion and carrot and have that broth, too. To further cut down on the grease from the chicken, you could take the cooking juices and put them in a cup and refrigerate while you make the rest of the meal. This will get rid of a significant amount of chicken fat which will all rise to the top. Make a nice gravy by deglazing the pan with a little water and thicken it up with a flour/water mixture (about a tablespoon should do) Serve your wonderful chicken with Mashed Potatoes and lots and lots of veggies. Remember, you want leftover chicken. I served a salad, mashed potatoes, green beans, carrots, and corn.

ALSO—drain off most of the chicken fat into a container. You’re going to use it later.

Another day: Use 1 cup of your leftover chicken. Cube it. Take 4 pieces of bread and cube it. Add one can of chicken noodle soup and one can of cream of mushroom soup. Mix. Place frozen broccoli in bottom of casserole dish, top with chicken mixture. Then take 1/2 stick of butter and 1 tube of snack crackers that you have crushed. Mix together and layer on top of chicken mixture. Cook in oven for 350 degrees for 45 minutes to an hour. Serve with a can of fruit or applesauce.

Today, use your reserved chicken fat to make chicken and dumplings, without any chicken! In a big pot, add drained chicken broth and water. Bring to a boil. Make a double pie crust and cut into 1x1 pieces. Drop into boiling broth one piece at a time. Give a few seconds between adding each piece. This will keep the dumplings from clumping. Cook for 10-15 minutes. Serve with leftover veggies from day 1.

Let the adventure continue! Take your time and pull every last itty bitty bit of chicken of them bones. You want that chicken skeleton to look like a science project. Toss the chicken in pot with a can of black beans and season with a little cumin, some garlic powder and serve it up with lots of salsa, tortillas, cheese—whatever turns your key! I serve with refried beans and spanish rice. Very filling!

The adventure ends—with the skeletal remains finally hitting the stock pot. Throw in the same veggies: onion, carrots and celery, season it with salt, pepper and garlic powder and throw about 3 quarts of water over the top. Cook the daylights out of it and strain. Now make soup. I added egg noodles, carrot pieces, celery pieces, onion, garlic.

Bet you didn’t know one puny chicken had so many meals in it, did you? Remember this is Rubber Chicken, not Miracle Chicken, if you have a big family, you will need to cook more than one chicken to insure leftovers. LOL

Amish Meat Loaf

2lb. ground beef
1/4 tsp. pepper
1 c. cracker crumbs (we use ritz)
flour
1 Tbsp. chopped onion
1 10.75 oz can cream of mushroom soup
1 tsp. salt
1/2 c. steak sauce (we use A-1)

Mix first 6 ingredients together and shape into a loaf; refrigerate overnight (I have done mine around 7am and fixed it at 4 pm and it was fine). Cut loaf into 1/2 inch slices adn dip in flour. Brown slightly on both sides; place in casserole dish. Mix cream of mushroom soup with steak sauce; pir over meat loaf. Bake at 250 degrees for 2 hours.

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Crock Pot Taco Casserole

1 lb. ground beef or turkey
1 med. onion, chopped
1 clove garlic, minced
1/2 c. green pepper, chopped
2 drops Tabasco sauce
15 oz. can tomato sauce
1 tsp. chili powder
1 c. frozen corn
2 (16 oz.) cans chili with beans
3/4 lb. grated cheese
Nacho cheese tortilla chips

Brown ground meat and drain. Add onion, garlic and pepper and cook until transparent. Add remaining Tabasco, tomato sauce, and chili powder. Grease crock pot and layer in 5 layers, beginning with meat mixture and nacho cheese tortilla chips, then the corn, chili, and grated cheese.

Cover and cook 6 to 8 hours on low.

Lasagna

1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2-15 oz. cans tomato sauce
1-6 oz. can tomato paste
1-1/2 tsp. salt
1 tsp. dried oregano
1-12 oz. carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded mozzarella cheese
Brown ground beef and onion in skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up.

Cover and cook on low for 6-8 hours. 10 Servings

Coney Island Hot Dog Sauce

3 lbs. ground chuck
1/2 tsp. garlic, minced
3 tsp. chili powder
3 tsp. cumin powder
1 tsp. oregano
4 c. water
8 beef bouillon cubes or equivalent

Brown beef and garlic together, drain and transfer to crockpot. Add the rest of the ingredients. Cover and cook on low for 6 to 8 hours. Tops about 18 hot dogs.

Smothered Steak Strips

1 1/2 lb. lean chuck or round steak, cut in strips
1/3 c. flour
1 tsp. salt
1/2 tsp. pepper
1 lg. onion, sliced
1 (1 lb.) can tomatoes
1 (4 oz.) can sliced mushrooms
1 tbsp. molasses (optional)
3 tbsp. soy sauce
1 (10 oz.) pkg. frozen green beans

Toss steak strips with flour, salt and pepper; place in crockpot. Add onion, tomatoes, mushrooms, molasses, and soy sauce. Cover and cook for 8 to 10 hours on low. Add green beans 30 to 45 minutes before serving. Good served with rice. Serves 4 to 6.

Chicken Cacciatore

1 lg. onion, thinly sliced
3 lbs. cut up chicken
2 (6 oz.) cans tomato paste
4 oz. sliced mushrooms
1 tsp. salt
1 to 2 cloves garlic, minced
1 to 2 tsp. oregano
1/2 tsp. celery seed
1 bay leaf
1/2 c. water

Place onions in bottom of crock pot. Add chicken pieces. Stir together remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours; high 3 to 4 hours. Serve over spaghetti.

Apricot Glazed Chicken

1/2 cup apricot preserves
1/3 cup bottled Russian dressing
1/2 envelope onion soup mix
6 frozen chicken breasts (not thawed)

Mix the first 3 ingredients together. Place chicken in crock pot and cover with apricot mixture. Cook on low 5 to 6 hours.

Easy Baked chicken

3 lb broiler fryer (whole) chicken.

Wash & pat dry. Stuff with your favorite herbs. I like throwing lemon grass in the cavity. Whatever is fresh and sounds good works. Salt & pepper the thing. If you like mushrooms, cut some up and put ‘em in the pot. Add about 1 c water. If you like, rub some butter on the chicken and add a few squirts of lemon juice. Cook on low 4-6 hrs. Again, dinner’s done! (It’s hard to “overdo” this, so you can leave it on low all day while you’re at church).

Note: Use the crockpot to get chicken super tender for shredding into chicken salads, enchiladas, etc.

Company Chicken Casserole

8 oz Noodles
3 c Chicken; cooked, diced
1/2 c Celery; diced
1/2 c Green pepper; diced
1/2 c Onion; diced
4 oz Mushrooms; canned, drained
1/2 c Chicken broth
1/2 c Parmesan cheese
2 tb Butter; melted
1 c Sharp cheddar; grated
1/2 ts Basil
1 1/2 c Small curd cottage cheese
1 cn Cream of chicken soup

Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours. Serves 6.

Easy Crock Pot Chicken With Stuffing

Prepare packaged stuffing mix as indicated on package. You can use Stove Top or dried herbed stuffing such as Pepperidge Farm. The important thing is to prepare it with moisture as the specific package indicates.

Layer stuffing in the bottom of crock pot. Place 4 boneless chicken breasts on top. They can overlap some, but try to arrange it with as little overlap as possible, even if you have to squash them in. If there is room, you could use more chicken. Also, you could use bone-in chicken pieces, not necessarily just boneless chicken breast. I recommend that you use either bone-in or boneless, don’t combine the two, or your cooking time will vary.

On top of the chicken, pour one can of cream of chicken soup, or you could use cream of mushroom or cream of celery, whatever you like. Just don’t add the liquid the soup can says to use when making it.

Add one can of mushrooms sliced. Use as little or as much as you like. Be sure to stir the mushrooms around a little so they get covered with the soup mix.

Turn crockpot on low and leave to cook for several hours. Check periodically and make sure the soup mix hasn’t dried up. If it seems like there isn’t enough moisture on top, you can add a little chicken gravy. But remember, there is a lot of moisture below the chicken from the stuffing.

Like I said, this recipe is very flexible. I think it works best, though, if you use skinless chicken, otherwise you have all that fat floating in your gravy mixture. You may have to adjust cooking time and moisture content to your liking.

To serve, remove chicken. Scoop some stuffing and sauce onto a dinner plate and place the piece of chicken on top of it. Be aware, the stuffing will be mushy, but it is DELICIOUS!!!!

ORANGE CINNAMON CHICKEN

3-4lbs (more or less) chicken pieces
1/4lb butter
1 cup chicken broth (Campbell’s)
2 cups orange juice
1 cup raisins
1/4 tsp cinnamon1 Tbs flour
salt & pepper to taste
Heat butter in a large skillet, and brown chicken. Removechicken to cooker as they brown. Combine all other ingredients,except flour, in skillet. Mix well and pour over chicken. Coverpot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove one cup of sauce from the pot and combine with flour,mixing well. Return sauce flour mixture to the pot. Turn poton HIGH, and cook an additional half hour. Serves 4-6

Barley Soup For Crock Pot

1 lb. stew beef, cut in 1/2” cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
1 tsp. salt
Pepper to taste
6 c. beef stock

Cook on low in crock pot for 6 to 8 hours stirring occasionally

Taco Soup

1 lb ground beef
1 16 oz can kidney beans
1 11 oz can niblet corn
1 10 oz can Rotel tomatoes
1 small pkg taco seasoning
1 28 oz can Progresso tomatoes
1 sm can chopped chile peppers
1 16 oz can pinto beans
1 sm pkg Hidden Valley Ranch Dressing

brown the ground beef and drain. add all other ingredients and stir (do not drain cans before adding). simmer in crock pot on low for 6-8 hours. serve with taco chips or mexican cornbread.

Delicious Crock Pot Beef

2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. apple juice
1/4 c. flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and apple juice. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.

Saucey Short Rib’s

3 1/2 pounds Beef short ribs
1 tablesthingy Vegetable oil
1 Large onion, cut into wedges
4 Medium potatoes, peeled
4 Medium carrots; pared, cut up
1 cup Water
1/3 cup Red wine vinegar
1 tablesthingy Paprika
1 teasthingy Curry powder
1/2 teasthingy Chili powder
1/2 teasthingy Dry mustard
2 teasthingys Salt
1 tablesthingy Cornstarch, optional
2 tablesthingys Water

Brown ribs in vegetable oil; place in crock pot with onions, potatoes and carrots. Mix next 8 ingredients and pour over ribs and vegetables. Cover and cook on low for 8-10 hours. Thicken with cornstarch mixed with water, if desired. Serves 4.

Crock pot Beef Stew

1 1/2 pounds stew beef, cubed
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons oil
2 cups hot water
15 ounces tomato sauce
1 onion, coarsely chopped
1/2 teaspoon basil
1 bay leaf
2 potatoes, cubed
3 carrots,sliced
2 celery ribs, sliced

Put flour, salt and pepper in a ziplock bag. Add beef cubes, a few at a time, and shake until coated. Brown meat, in batches, in oil in a large, heavy dutch oven. Place meat cubes in a crockpot as they are browned. Add all remaining ingredients to crockpot, stir, cover and cook on low for 8 to 10 hours. (Note: if doubling recipe, use a large 5 quart crockpot).

Beef cubes in a Crock Pot

1 lb. bacon, cooked,( reserve grease)
3 lbs. beef, cubed
2 cups grape juice
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour

Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste. Cook on low 8 - 10 hours.

Sunday Supper

In your crockpot on sun. morning. Put some chicken in what you think your family will eat plus a little more.

Salt and Pepper and add two cans cream Mushroom soup.

At lunch make twice as much rice as your family will eat.

You can even hold back half the rice. I just set it all on the table up to you.

Serve with what ever else you want.

After the meal is over shred the chicken meat

Add leftover rice, another can of soup and I can of milk.

Put on low or even warm.

Make wure it is a bit soupy because you do not want it to dry out over night.

Serve on Mon. for lunch.

After lunch add 1c of dry rice, another can of soup, two cups cheese and broccoli.

Bake in oven in casserole dish. for 45min or till hot through out.

And french’s crunchy onion on top bake for 15 min longer.

And keep in mind amounts are all estimates.

Supper in a Pot

1 lb hamburger or sausage, cooked and drained.
Sliced raw potatoes and carrots.
Peas (now these are optional as I won’t eat peas
Chopped Onion, celery, green pepper.
Salt and Pepper to taste
1 10 oz can cream of mushroom or cream of chicken soup
1/4 cup milk
2/3 cup grated cheese (we use sharp cheddar)
Layer the crockpot according to your taste. Mix the soup and milk up. Pour over the layers. Cook on high for 4 hours. Sprinkle on the cheese before serving

Here is a recipe for the crockpot that I just make without any “real” directions..its just a recipe for simple stuffed bell peppers.

4-6 bell peppers, more if your crockpot is larger or you have 2 crocks...
1 lb lean ground beef
1 cup old fashioned rice, (you can use minute rice if you wish)
12 oz tomato juice
1 can 10 oz Campbell’s Tomato soup
1 medium onion minced good
1 cup finely diced mushrooms **optional
salt and pepper to taste
1 tsp beef bouillon
1 TB garlic pieces, I just use the dried minced garlic
Dashes of your favorite spices, I use a bit of red pepper, savory, sage, and if I have it fresh, basil and oregano..just a little.

mix meat, garlic, onion, mushrooms together and stuff into cleaned out peppers. Place in your crock pot on low, and then blend the soup and juice, I add about 1/2 cup more water and pour over the stuffed peppers, let this slow cook all day, each time, depending on your spices you can have a different flavor, (more italian spices more of an Italian pepper)

Tortilla Delight

1 package of 24 corn tortillas. 2 packages of stovetop stuffing (we prefer homemade) sliced turkey pieces. 4 cups turkey gravy or cream of chicken soup prepared w/milk.

Lay out about 4 tortillas at a time, add about 2Tb of stuffing, layer on the turkey and roll em up. Place in the crock on low and just keep adding layers until you are about 1/2 the crock full, add the gravy ore prepared soup and let this sit and cook slow for the day. It’s an easy meal and a good way to use up those leftovers!

Crock Pot Oatmeal

1 c. oatmeal
1/3 c. raisins (opt.)
2 1/4 c. water

(Other options, apples, cinnamon, nuts.) Spray crock pot with non- stick spray. Cook on low for 8 to 10 hours. When the raisins cook with the oatmeal it sweetens it, so adjust the amount of sugar or sweetener. Great for families on the run in the mornings. Last 1 out, remember to turn off the crock pot. 4 servings.

Crockpot Banana Bread

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm. Makes 4 to 6 servings.

Mexican Cheese Dip

1/2 pound Velveeta
1 teaspoon Taco seasoning (optional)
1/2 can Ro-Tel Tomatoes with chilies
Cube cheese and place in crock pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.

Macaroni And Cheese In Crock Pot

1 lg. box macaroni, cooked and drained
2 tbsp. oil
2 sticks margarine
1 lg. can evaporated milk
1 1/2 c. milk
1 lg. onion, chopped fine
3 c. Cheddar cheese, grated (12 oz.)
1 can Cheddar cheese soup

Oil crock pot, mix all ingredients, using only 1/2 of grated cheese. Put mixture in crock pot and put remaining cheese on top. Let simmer in crock pot for 4 or more hours.

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Moravian Spice Crisps

Source: Good Housekeeping

NOTE: Moravians, members of a Protestant religious group, have been rolling out ultra-thin, spice cookies since they settled in Winston-Salem, NC, in the 1700s. Our recipe is a close replica of those delicate cookies but without the rolling!

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed light brown sugar
3 tablespoons margarine or butter, softened
1/4 cup mild molasses

Preheat oven to 350 degrees F. Grease large cookie sheet.

In large bowl, combine first 8 ingredients; set aside.

In another large bowl, with mixer at low speed, beat brown sugar with margarine or butter until blended. Increase speed to high; beat until creamy, about 2 minutes. At medium speed, beat in molasses until blended. With spoon, stir in flour mixture.

Drop dough by rounded teaspoons, about 4 inches apart, onto cookie sheet. With finger, press each into a 2-inch round. Bake 8 to 10 minutes, until cookies spread and darken. Let cookies remain on cookie sheet on wire rack 3 minutes to cool slightly. With pancake turner, remove cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container.

Servings: 36

Hazelnut Rounds

1 c butter, softened
1 c sugar
1 egg
1 tsp vanilla
2 c flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c hazelnuts, finely chopped
1/2 c semi-sweet chocolate chips
1 tsp butter
Heat oven to 350°F. Combine butter and sugar in large mixer bowl. Beat at medium speed, sgarbageing bowl often, until creamy (1 to 2 minutes). Add egg and vanilla. Continue beating until well mixed (1 minute). Add flour, baking soda and salt. Reduce speed to low; continue beating, sgarbageing bowl often, until well mixed (1 to 2 minutes). Cover; refrigerate until firm (at least 1 hour). Shape dough into 1-inch balls; roll in hazelnuts. Place 2 inches apart onto ungreased cookie sheets. Bake for 13 to 16 minutes or until edges are lightly browned. Melt 1/2 cup semi-sweet chocolate chips w/ 1 teaspoon butter over low heat. Drizzle over top of cookies. Makes 4 dozen cookies.

Apricot Lemon Cream Scones

3 c all-purpose flour
1/4 c sugar
1 Tbsp baking powder
1/2 tsp salt
3/4 c chopped dry apricots
4 tsp lemon zest
1-1/4 c whipping cream
3 Tbsp butter, melted
2 Tbsp sugar
Mix flour, 1/4 cup sugar, baking powder and salt. Stir in apricots and lemon zest. Add whipping cream and stir just until dough forms. Turn dough out on lightly floured board. Knead gently. Form dough into 10-inch circle, 1/2-inch thick. Cut into eight wedges. Transfer to baking sheet. Brush scones with melted butter and sprinkle with 2 Tbsp sugar. Yield: 8 scones.

Chocolate Chip Cookies with coconut!

1/2 lb sweet butter
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounces) bag chocolate chips (I recommend dark or semisweet)
1 cup chopped pecan
1 cup unsweetened dried shredded coconut

1. preheat oven to 350, grease or cover cookie sheet with parchment.
2. cream together butter, sugars until light and fluffy.
3. add eggs and vanilla, beat well.
4. in a seperate bowl combine flour baking soda and salt.
5. combine dry ingredients with the butter sugar mixture, and mix well.
6. add chocolate chips and”insanity” coconut and pecans.
7. drop by 1 1/2 T onto prepared cookie sheet approximately 2 inches apart, (these cookies have a decent amount of spread).
8. bake for 8-10 minutes or until the centers just begin to set.
9. cool on the sheet for 5 minutes and then transfer to a rack to cool completely— i doubt you’ll have many cooled completely—.

If you like the coconut in the chocolate chip cookies, then you have GOT to try this recipie. It is by far my ALL TIME FAVE cookie, ever made on the face of the planet!! hehe, can u tell i like it? lol
Ok, i’m done talking like i’m 7yrs, lol. Here ya go! Enjoy.

Coconut Pecan Cookies

FROSTING
1 egg, lightly beaten
1 can, 5 oz, Evaporated Milk
2/3 c sugar
1/4 c butter (no substitutes), cubed
1 1/3 c flaked coconut
1/2 c chopped pecans

COOKIE DOUGH
1 c butter softened
3/4 c sugar
3/4 c packed brown sugar
2 eggs
1 tsp vanilla
2 1/4 c all purpose flour (whole wheat all purpose also works perfect, and doesn’t alter the taste)
1 tsp baking soda
1 tsp salt
4 c (24 oz) semi sweet chocolate chips
1/4 c flaked coconut

Preheat to 350
For frosting, in a saucepan combine the egg milk, sugar, and butter. Cook and stir over medium-low heat for 10-12 min or until slightly thickened, and mixture reaches 160deg F. (i don’t own a food thermonitor, so i cook until it thicker like it says) Stir in coconut and pecans, taste, cuz u know u wanna, then set aside.
In a mixing bowl, cream butter and sugars. Add eggs one at a time, beating well after each addition. Beat in Vanilla. Combine the flour, baking soda, and salt, gradually add to creamed mixture. Stir in 2 C chips and coconut. Drop by tbs onto cookie sheets. Bake at 350 for 8-10 min or until lightly browned.
Cool for 10 min before transfering to some other place, cuz lets face it most of us don’t have metal cooling racks, lol!
Wherever you can stick them keep them there until they are completely cool. This is important or you will melt off all your yummy frosting and make an aweful mess.
Once they are all cooled, melt the remaining choco chips, stir until smooth. Frost each cookie with your coconut pecan mixture, then drizzle the top (generously) with the melted choco chips. Yeilds 6.5 doz
This is such a yummy cookie to make at Christmas time, i make several batches then stick them in huge mason jars and tie bows around the top and give them away to loved ones. They always get great comliments, and the recipie is always asked. Hope you love them as much as i do!

Snickerdoodles

Rolled in cinnamon and sugar, it’s soft and chewy like the other cookies, and will seem to be undercooked when you take it out of the oven. When it cools it should be gooey, yet firm in the middle. And a couple bites will make you wonder: “Got milk?!”

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

Topping
2 tablespoons granulated sugar
1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Makes 16 to 18 cookies.

CHOCOLATE OATMEAL COOKIES - NO BAKE COOKIES

2 cups sugar
4 TBPS cocca
1/2 cup milk
1 stick margarine

In cooking pan - mix sugar and cocoa first - add milk and margarine.
Melt margarine and bring to a full boil.
Boil 2 minutes
(if you boil too long-cookies will be crumbly)
(if you do not boil long enough-cookies will not set up)
Remove from heat
Add: 1/2 cup peanut butter
2 TBSP vanilla
3 cups quick oats

spoon onto wax paper

Pumpkin Chocolate Chip Cookies

4 c. flour
2 c. oats
2 t. baking soda
2 t. cinnamon
1 t. salt
1 1/2 c. butter
2 c. brown sugar
1 c. sugar
1 egg
1 t. vanilla
1 16 oz can pumpkin
2 c. chocolate chips

Preheat oven to 350F. Combine flour, oats, soda, cinnamon,and salt. Set aside. In a large bowl, cream butter, gradually add sugars beating until light and fluffy. Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Drop by 1/4 cup dough amounts onto greased cookie sheets. Bake 20 minutes. ( you can make them half the size-regular cookie drop amount- but check them around 12-15 minutes as they may need to come out sooner than the larger size.)

Fruit cake is not my favorite but my hudsband and children like it so here goes maybe it will be a blessing to someone. I have a container of that fruit stuff I need to use up. I’m going to make these cookies they’ll go fast.

..........................................................................................

Fruit Cake Cookies

2 packages yellow cake mix
1 cup softened butter or margarine
3 eggs
4 cups candied fruits
1 cup chopped nuts, optional

Preheat oven to 350 degrees F.

In a large bowl, combine first three ingredients at low speed until thoroughly moistened. With a large spoon, stir in candied fruit and nuts if using until thoroughly mixed.

Drop by rounded tablespoonful 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes or until set. Cool 2 minutes, remove from baking sheet. Store in airtight containers. They can be frozen up to 3 months.

CHUCK’S FRUITCAKE COOKIES

1/2 pound candied cherries
1/2 pound candied pineapple
1 pound chopped dates
1 pound additional candied fruit
2 1/2 cups flour, unsifted
10 ounces chopped pecans or walnuts
1/2 pound butter
2 1/2 cups brown sugar
3 eggs (beaten)
2 teaspoons vanilla
1 teaspoon rum flavoring
1 teaspoon cinnamon
1 teaspoon baking soda

Cut cherries in half; chop pineapple. Add dates and fruit mixture. Sift flour, then dredge nuts with 1 cup of the flour. Add to fruit. Cream butter and sugar; beat in eggs, vanilla and rum flavoring.
Sift remaining 1 1/2 cups flour with cinnamon and soda. Blend into butter-egg mixture.
Thoroughly blend fruit and nuts into batter. Refrigerate 30 minutes to make balls easier to shape.
With hands, form into small balls.
Bake at 350 degrees on greased cookie sheets for 10 to 15 minutes.
Store in airtight container two or three days before serving.
Makes 10 dozen cookies.

Fruit Cake Cookies

My family and I are not fond of Fruit Cake but we do like these Fruit Cake Cookies. This recipe is from Grandma Rose’s Book of Sinfully Delicious Cakes, Cookies, Pies, Cheesecakes, Cake Rolls and Pastries by Rose Naftalin.

1 1/2 cups golden raisins
1/4 cup diced citron
1/2 lb. chopped candied cherries
1/4 cup rum
1/2 cup butter, softened
1/2 cup brown sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp nutmeg
1/8 tsp. salt
1/2 lb. pecan pieces
Powdered sugar

Put raisins, citron and cherries in a bowl. Pour on the rum and let stand for 1 hour.
Cream butter. Add sugar and eggs and beat until fluffy.
Sift flour with baking soda, spices, and salt. Add to the butter mixture and blend well. Add nuts and the rum soaked fruit. Cover and refrigerate overnight.
In the morning, preheat oven to 325 degrees F. Grease cookie sheets.
Form batter into balls the size of walnuts. Bake on cookies sheets for 10 to 12 minutes. Cool on racks.
Sprinkle with powdered sugar and place in paper candy cups.

Fruit Cake Cookies

Ingredients

1 1/2 lb pecans
1 lb candied cherries; cut in
-fourths
1 lb candied pineapple; cut in
-small pieces
1/2 lb white raisins

-——————————————BATTER-—————————————————
1 c brown sugar
1 stick margarine
4 eggs
3 ts baking soda; dissolved in
3 tb buttermilk
2/3 glass apple or pineapple
-juice
1 ts cloves
3 1/3 c flour; sifted
1 ts allspice
1 ts cinnamon

Instructions

Mix the first 4 ingredients and set aside.

Cream sugar and margarine together. Add eggs, one at a time, and mix well.
Take 3 tablespoons flour aside and mix over fruit and nuts. Take other
flour and dry in ingredients and add alternately with juice. Add baking
soda mixture. Add fruit and nut mixture and mix well. Drop by teaspoonfuls
and bake 20 to 25 minutes at 325 degrees. This recipe makes several dozen
and keeps for weeks. Also, it is fine to freeze.

Fruit Cake Cookies #2
Ingredients

5 c pecans; chopped
1/2 lb candied cherries; chopped
1/2 lb candied pineapple; chopped
1 lb dates; chopped
2 cn eagle brand sweetened
-condensed mil; k
1 3/4 c flour

Instructions
Mix pecans, fruits and dates; and flour and milk. Bake at 350 degrees on
buttered cookie sheet until brown.

Fruit Cake Cookies

* 1-1/2 golden raisins
* 1/2 pound chopped candied cherries
* 1/2 cup sweet butter softened
* 2 eggs
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cloves
* 1/8 teaspoon salt
* 1/4 cup diced citron
* 1/4 cup rum
* 1/2 cup brown sugar
* 1-1/2 cups all-purpose flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1/2 pound pecan pieces
* Put raisins, citron and cherries in a bowl. Pour the rum over them and let stand for 1 hour.
* Cream the butter. Add sugar and eggs until fluffy
* Sift flour with baking soda, spices and salt. Add to butter mixture and mix well.
* Add nuts and rum-soaked fruit. Cover and refrigerate overnight.
* In the morning, preheat oven to 325 degrees. Grease cookie sheet.
* Form dough into balls the size of a walnut. Bake on cookie sheets 10 to 12 minutes.
* Cool on racks. Sprinkle with powdered sugar and place in candy cups.

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Soups, Salads and Sandwich’s
« Thread Started on Sept 12, 2006, 11:21pm »
Easy Chicken Pocket Sandwiches

1 pkg of crescent rolls (8)
3 oz cream cheese
3 Tb melted butter
2 cubes cooked and cubed chicken, (2 5oz cans)
1/4 tsp salt
1/8 tsp pepper
2 Tb milk
1 Tb minced onion

1/4 c crushed seasoned croutons and 3 Tb additional butter**save this mix separate and use on the tops.

Blend cream cheese, butter and all other ingredients.

Roll out the crescent rolls and only cut on the rectangle, as you normally would cut corner to corner and roll them up as rolls.

Place a Tablespoon of chicken mix in the middle, pick up and fold in corners. Brush with some additional butter and sprinkle with the crushed croutons/butter mix. Place on an ungreased cookie sheet and bake at 350 for 20-25 minutes.

**This recipe would freeze nicely for a quick lunch meal.

Taco Salad

6 cups (2 heads) Romaine lettuce
1 Cup diced tomatos
1 Cup diced onion
1/2 Cup sliced carrots
1/2 Cup of red and green peppers
1 bag tortilla chips
Salsa
Sour cream
2 Cups grated chedder cheese

Lightly toss veggies

Serve with crushed tortilla chips
Top with salsa, cheese and sour cream

This served a family of four

Turkey Soup

1 turkey frame with meat attached
3 quarts water
2 large onions chopped in big pieces
Salt and pepper to taste
2 Tbsp. chicken bouillon granules
2 Tbsp. fresh chopped parsley
2 Tsp. oregano
1 cup chopped celery
1/2 cup chopped carrots
1/2 cup sliced fresh mushrooms
1 cup chopped cabbage
1 cup uncooked rice (optional)

Break up turkey frame and place in very large pot. Add water, one chopped onion and salt and pepper. Bring water to a boil then cover pot, reduce heat and simmer for about 1 and 1/2 hours. Remove turkey frame and allow to cool. Remove meat from bones. Strain broth and discard pieces of bone and other little things you can’t identify or just don’t want to eat. Pour broth back into pot and add turkey meat, tomatoes with juice, chicken bouillon, parsley, thyme, oregano, the second onion and the veggies. Bring to a boil. Cover, reduce heat and simmer for about one hour. If you want to add rice, add it now and simmer for about 20 minutes or until rice is cooked.

Chicken Tortilla Soup

2 cans Campbell’s Cream of Mushroom soup
2 cans Campbell’s Cream of Chicken soup
2 cans Campbell’s Cream of Celery soup
2 cans Campbell’s Cheddar Cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup Pace medium picante salsa
1 (4.5 ounce) can Ortega green chiles
1 medium onion, chopped
4 cloves fresh garlic, minced
1 teaspoon red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 cup fresh, chopped cilantro
4 cooked chicken breasts, cut into
small chunks
1 package flour tortillas
1/2 pound longhorn style Colby cheese

In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper.

Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.

Add cilantro and chicken breast chunks. Simmer another hour.

While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned.

Shred cheese.

To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips. I double this recipe and use a 12-quart stockpot. Enjoy!

Turkey Carcass Soup

1 turkey carcass
6 quarts water
12 peppercorns
3 stalks celery, sliced
2 bay leaves
1 onion, cut into eighths
Pinch of garlic powder
1 cup barley, uncooked or 6 ounce medium egg
noodles, uncooked
2 (16 ounce) cans tomatoes, drained and chopped
1 cup onion
1 cup chopped carrot
1 cup chopped celery
2 teaspoons salt
1/4 teaspoon pepper

Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and pick meat from bones; set aside.

Measure 4 quarts broth, and return broth to Dutch oven; refrigerate remaining broth for other uses. Bring broth to a boil. Add barley or noodles. If barley is added, reduce heat to medium, and cook 45 minutes. If noodles are added, reduce heat to medium and cook for 8 minutes. Add turkey meat, tomatoes and remaining ingredients. Simmer 30 minutes. Remove and discard bay leaves.

Friendship Soup Mix

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni*
* or other small pasta (can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar.

In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly.
Yield: 1 package
To give as a gift, include the following instructions on your gift tag:

Friendship Soup Mix
1 package Layered Friendship Soup Mix
1 pound ground beef
3 quarts water
1 can (28 ounces) diced tomatoes, un-drained

Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix; bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender. Yield: 16 servings (4 quarts)

BRUNSWICK STEW

1 lg. or 2 sm. cans of Castleberry - BBQ Pork
1 lg. or 2 sm. cans of Castleberry - BBQ Beef
2 cans of chicken
1 can cream style corn
1 can whole kernel corn
1 can chopped tomatoes (28 ozs.)
1 can puree tomatoes (28 ozs.)
1 can Rol-Tel tomatoes (10 ozs.)
3 TBSP Worcheshire sauce

Put into crock-pot and cook 3-4 hours or until it is heated through.

NOTE: This recipe is so nice because it can be changed depending on your taste.

When making this for the camp meet I did not use as much of the can BBQ meat or can chicken as the recipe calls for.

I did not add the worcheshire sauce either.

Also when making this recipe I always like to add extra cream style corn. I usually add 5-6 cans more than the recipe calls for.

Again you can mix and add or not add according to your taste.

I like this recipe because it is easy.

Orange Buttermilk Salad

I got this recipe from Taste of Home a few years ago.

1 can( 20 oz) crushed pineapple, undrained
1 pkg. (6oz) orange gelatin powder
2 C. buttermilk
1 carton(8oz) frozen Cool Whip, thawed

In saucepan, bring pineapple to a boil. Remove from heat; add gelatin and stir to dissolve.
Add buttermilk and mix well. Cool to room temperature.
Fold in Cool Whip.
Pour into 11x7x2 “ or 13x9x2” glass dish. Refrigerate several hours or overnight. Cut into squares.

*This was a recipe my Grandmom used to make, it can easily be done in a crockpot and is very filling and good”

Penny’s Grandmom’s Fall Soup

1 lb hamburger (I prefer the better burger)
6 cups of water.

Cook this until it is done, remove the meaty scum.

In a crockpot add this mixture and 1 package of Lipton Onion soup mix,

Mix up well. Add 1 can mixed veggies. I pint of tomatoes, 1 cup of macaroni, cook slowly until the macaroni is tender..

This can be done on the stovetop for a faster soup...If you prefer more of a gravy base..just thicken this up with a little cornstarch.

We in the deep south, ( Alabama ) always grew up having pear salad. Most of my friends I ask have never heard of it. It sure is a favorite of Bro Ben,me and our children.

Pear Salad

1 Lg can of Pear halves

Mayo ( real )

Grated mild cheddar

Put a dalup of Mayo in the center of the Pear hollow then sprinkle some grated cheese over the mayo olny. This is so pretty and has great contrast of flavor.

Penny’sHomemade Mustard Potato Salad,

Potatoes cook til tender
Onions
Celery
boiled egg

Miracle Whip
Milk (just a splash)
2 T Apple Cider Vinegar
1 T sugar..
mix this up first
Pour it over the chilled veggies and egg...mix up and chill for a few hours.

Chicken and Sausage Jambalya for supper. It was cool today so I don’t mind using the oven. Here is the recipe if anyone would like it.

2 lbs ground beef
1 lb smoked sausage (chopped up small)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can beef broth
1 cup water
2 cups rice (uncooked)
salt
pepper
Brown ground beef and sausage together and drain off fat. Combine all the remaining ingredients in a large casserole dish. Cover and bake at 350 for 1 hour and 15 minutes.
Sometimes I add chopped bell pepper and onions to the cooking meat, but today I didn’t have any, so I made it plain.

Darlene’s Broccli Chicken Soup

The soup I made tonight has a clear broth. Mmmm.

I started with 5 boneless skinless breasts of chicken in water seasoned with all kinds of

seasonings, including bay leaves celery seed, salt, pepper, red pepper, chicken seasoning, 6 pepper seasoning, paprika, and about 4 or 5 heaping Tb of diced garlic,

2 lg onions diced, 8 lg sliced carrots,

I simmered until chicken was done, then I took it out and diced it, oh yes I almost forgot,

4 chicken boulion cubes, then added the

8 lg potatoes sliced, then

2 16 oz bags of frozen broccli , then aprox

2 or 3 cups of elbo noodles (because I did not have egg noodles ) This made 3/4 of a 12 qt pot of soup.

It’s simmering right now Bro. Ben will be home soon with wood for our wood burning heat, and french bread, while the guys ( Ben and Benjamin ) build a fire I’ll make the garlic bread. Mmmm. Then we’ll eat and fellowship. What a joy! God is good.

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Frugile ‘’cost cutting’’ Meals and Tips!
« Thread Started on Oct 21, 2005, 3:54pm »
Hey! Ladies this sounded really neat and helpful. :)

Several Cheap Meals..I will post a few...
these feed 4 people... ( these could be doubled or tripled if needed )

Sister Glenda can add some she makes too. :)

Creamed Chipped Beef on Toast

pkg sliced beef .39
milk 2 cups .25
1/2 cup flour .04
2 tbsp margarine .10
worchestershire sauce.0 2
8 slices bread .16
canned veggie . 30
______________________________
total $1.26
per person .32

Fried Rice

6 slices bacon .50
2 eggs .10
1 onion .10
1/2 green pepper .15
2 cups cooked rice .12
cornbread or biscuits .30
canned veggie .30
___________________________
total $1.57
per person .39

Meatloaf

1 lb ground beef $1.30
stuffing mix .60
2 eggs .10
1 cup milk .12
4 large baked potatoes .32
canned veggie .30
__________________________
total $2.74
per person .55

Breakfast

8 eggs .80
8 slices bacon .66
fried potatoes .24
toast(8 slices) .32
__________________
total $2.02
per person .51

Breakfast #2

pancakes .60
8 slices bacon .66
syrup and margarine .20
_________________________
total $1.46
per person .37

Ok ladies, what are some of your favorites. Were needing more money to build and were cutting our food bill, we will need some thrifty, good meals to make.

I read that when you eat corn bread with beans it is almost as healthy as meat.

Also we have changed over to turkey instead of Beef. It doesnt shrink like beef and we eat 1 lb instead of 1 1/4 lb and its so much cheeper and we like it.

Any other advice or frugile meals?

How do we make meals without using cheese? We eat alot of cheese, sour cream, cottage cheese, cream of chicken, mushroom, etc. This is costly! Help...I need help! I’ve cooked this way for so long I do not know how to do any differant!

Love, ~ sister Darlene ~

Your cry for help is my cry for help. I am the same way. We love cheese and I don’t know what we would do if we had to do without. I know we would live, but it wouldn’t be pleasant.
I do know that adding shredded potatoes, cooked rice, and some sort of beans to meat makes it go further and more feeling. We add shredded potatoes to our taco meat and we now do it because that’s how we like it not for money saving. I made rice, beans, and a little hamburger the other day and added canned tomatoes (home canned) and some peppers I had here and it was very feeling and good. I love your throw together soups. That is a great way to make something different, but cheap and good. I did that the other day with a bunch of vegtables that I had that needed to be used. I made vegtable chicken soup.
I hope someone else can be of more help to you. I will enjoy learning what others have to say as well.
You might want to check out a book called Miserly Meals by Joanni McCoy (I think that is her first name.). She does alot of stuff on money saving.

Heather

With the price of gas going through the roof, I’m sure we are all looking for ways to cut back. I’ll start by listing 10 things that I do.

1. Put oil in a cheap spray bottle instead of buying Pam Oil Spray.

2. Make my own Bisquick.

3. Buy ground turkey (1.83 a pound) instead of ground beef (1.98 a pound for the 70/30 stuff.)

4. Buy turkey bacon (1.75) instead of regular bacon (2.25).

5. Make my own fabric softner sheets. (Half softner, half water into spray bottle. Spray onto rag and place in dryer.)

6. Make my own laundry detergent.

7. Make my own general cleaner. (32 oz water, 1/2 tablespoon of bleach. Needs to be made daily.)

8. Buy CHEAP cuts of meat and crock pot the heck out of them.

9. Rubber chicken once a month. ( the recipe is posted on the board somewhere!)

10. Place two blanks on my grocery shopping list. I can only add 2 unplanned items into my cart. Anything else would have to wait!

11. Take clothes we’ve outgrown (still in great condition) to the Clothing Exchange at church. Then we’ll select clothes that fit and we like and bring home. It’s FREE!

12. Turn off the lights when not in the room!

13. Make soup at least 2X/week from leftover veggies and leftover bits of meat and add noodles or rice.

14. Drive and do all errands on one day or afternoon. Don’t go out more than 1X/week.

15. Read books, stoke up the fire in the woodstove, and sew those quilts to wrap in!

16. Shop at Salvation Army to find blaze orange clothing for ds to go hunting with dh.

17. Look for a grain grinder to reduce cost of natural foods by making own flours! Any ideas where to look?

18. Dehydrate venison to make jerky (hopefully dh and ds will get a deer)!

19. Drink lots of herbal tea and cocoa to keep warm this winter!

20. Reduce medical bills any way possible by staying as healthy as possible. Take vitamins now can save money later (no time off work for dh, medicines, etc.)

Definitely baking from scratch...savings in not only health benefits of non-packaged and preserved items, but in food costs as well. If you don’t have a well-thought out pantry already, it might seem more costly to get it up and running, but once you have it, you’ll save plenty!

Buy in bulk as much as you can...pastas (unless you make your own!) flour (unless you grind fresh) sugar, powdered milk, etc. Buy it in the largest quantity you can get, re-bag into usable amounts and store. Flour in bulk is a bit nutrient deprived, but if you go that route, be sure to store it in the freezer for at least 3 days, them repack into whatever containers you wish. We buy Prairie Gold 100# at a time, freeze it to kill the possible flour bugs (I know...EEEWWW!) and then pack it into 5 gallon buckets from the local grocery bakery (I’ve used good quality bags to line the clean non-food buckets in a pinch). My flour keeps very nicely this way...as does my sugar and pastas.

Grain mill...Back to Basics is a good, dutiful hand crank one that is inexpensive. I traded mine up to a Family Grain Mill (friend traded with me). On the high end, Whisper Mills are not as good and are being phased out, so replacement parts are difficult to come by now, so steer clear of them. I do hear great things on the NutriMill, though. Me, I prefer hand-cranked and would love to find a good one with the larger fly-wheel myself )

Cut up every piece of clothing you are not donating or swaping...6 inch squares are perfect, working down to 4 in and 2 in to use up all you can in the clothing item. Save buttons, too. The squares are now ready for those cozy quilts Sister Darlene mentioned or the children can create all manner of gifts and toys with them. Blankets that are a bit worn, perhaps frayed on ends, etc can be used as batting for the new homemade quilts as well. Long items, such as sheets, make great strips for braiding into hotpads, chair pads, etc. Old denims cut into 6 in squares and stitched together make great outdoor blankets to keep in the car for picnics, etc (try sewing them with the seam side on the right sides and allow them to fray as they would naturally with washing and use...very country-looking)

On a work note...carpooling seems to be coming back in ‘vogue’ again. Sharing the expense of gasoline, meeting at a general location, etc. helps out everyone involved.

For the wilder bunch...Sister Glenda has made great strides in the art of hand-washing Even if you don’t go full-bore as she did, washing the linens and underthings by hand make for wonderful whites and softly draping bed linens on the line Nothing like fresh from the line autumn scented sheets!

Sister Deanna

Wow! Thank you for such good tips...I have been also looking for a grain mill, as I so well, stupidly donated mine to Goodwill when I lived in Oregon, thinking I would NEVER mill grain and bake that way again..oh how smart I am now..hindsight I have heard the hand mills are fine, but it takes quite a bit of effort to grind that grain, I am going to end up getting an attachment to my Kitchen Aid, I hear those work pretty good..now to locate a source of whole grain, probably the local “liberal” health food store has it...and it gives me time to reconnect with the owner as he wants so add soap to his store..

I am a garage sale person, sometimes, I know my husband loves checking those out and flea markets, we did get 25lbs of sweet onions for only $4.00 not long ago, and now that fishing season is here for Salmon..he wants to get more fish..we have decided to not purchase any meat but clean out the freezer, as deer season is Nov 15th.

We use ground turkey here, I get mine for $1.00 a lb or less, it is just the frozen tube type. Cooking and baking from scratch is the only way if you can..You can rework about any box mix..for a quick lunch..just make up some macaroni and cheese, and toss in a can of chili beans and meat...there you have chili mac...my kids loved that one

I hope you all have a great day today...
God bless
Penny

Penny it is so funny that you use the mac and cheese and chili. for your kids my husband and children love that one also.

another one is mac and cheese and then put tuna fish that is drained into it. Now you have tuna mac.

We also do fried potatoes with chopped up onions fried and then [/badd a can of corned beef. Cook for a few minutes and serve this is cheap and well it really fills them up..

One more is we make a white gravy out of flour, butter, milk and then once it is thick we will add a package of dried beef chopped up now we will take this and put it over biscuits, toast, or sometimes I will cook up egg noodles and after they are done and drained I will pour the gravy over them and allow them to sit again will fill up the kids and well it is good....

One last one that we really love is for breakfast. We take egg noodles cook them and drain them. Then take them and place them in a skillet with a little butter saute them for just few minutes. Once they have done that get about 12 eggs beat them up with a little milk add them to the egg noodles and scramble them up.. It is a way to expand eggs for those large families..
Of course I have also found that you can save all kinds of money by washing your clothes by hand it does take a little while but it also helps save money on the water bill. I can wash all the clothes of the day and that like i said is a whole lot. and only use 10 gals of water. You use more than that in one load of a washer.

One more thing we do is make our own peanut butter. When we have the chance to pick up anyones pecans, black walnuts etc we do and then we can them in jars. As we need them we can open them up and then send them in the blender and we have peanut butter. It is free.. other than our time.

Hope these will help someone. I am sure I have more that I could share.

glenda

another one is mac and cheese and then put tuna fish that is drained into it. Now you have tuna mac.

Ahh-ha Glenda!! There’s my dinner for tonight We make mac and cheese from scratch, although I should perfect the homemade cheese sauce recipe as we generally use Velveeta (well, the cheap store brand...spicy one is good) My cheese sauce never quite tastes right...I think I do a touch too much flour in it. It’s not bad, just a bit off.

Another tip I’m sure anyone who sews any does is to trace off your pattern in the sizes you need, butcher paper, news roll, even newspapers. This leaves your pattern in fully in tact for swapping with someone else later, or simply when yuo need a different size. Not to mention, the better the paper, the longer you can use the pattern — that pattern tissue just doesn’t stand up to repeated uses and foldings. Now, a friend of mine, cuts hers at the size she wants, and irons it onto a thin interfacing to make it more sturdy and durable...I just prefer the tracing onto other paper. I bought a large roll of banner paper at Staples a couple years back and it’s served me well for the $18 I spent I think

Something else we do here is with the vacuum. We have a ridiculously pricey vac (it’s a Kirby Silver) and the bags are pricey...well, they are more than my dependable Kenmore’s bags were) I will often empty them and restaple at least 2 times to stretch the bag (but allergies are not a problem here...you might not want to do this if you have air filter needs, kwim?) We also sprinkle baby powder (scented if you have some...or add a bit of crushed scent yourself...we like lavender) and use your broom on the carpets. This works the scent in as well as cleans a carpet nicely...even better than some vacuums

This is fun Any more tips?
Sister Deanna

Have any of you tried sugar scrub?

It’s teriffic for dry skin. It can be purchased at places like bath and Body, but it is very inexpensive and easy to make.

Mix equal amounts of olive oil and raw sugar.

Use instead of soap.

Sounds odd but it works. The sugar will not dissolve in the oil but will wash away with water. The sugar helps to remove dirt and dry skin flakes. Then the oil can soak into your skin. It works fairly well for garden soil and other work dirk and also removed latex paint well from my hands. Mostly I use it in the shower.

You can feel free to make all kinds of substitutions. I like to use a combination of olive, sunflower, sweet almond and apricot kernal oils. Sometimes I add some brown sugar. I usually add some scented oil, but use caution because some scents can be drying.

This is a great topic! I think the tuna with mac and cheese would go over good here...just NO peas..lol that is an inside joke, as anyone who knows me..knows Penny loathes peas with a passion in any form..some weird thing about them

I made softshell tacos, using some of my frozen taco meat from the last taco meal I added a lb of ground turkey. I make my own taco mix as well as a few other mixes..I will get those posted in the morning..it sure saves on the money.

Sugar Scrubs...I love those too! An easy recipe that makes a nice gift is..1 cup sugar or sea salt (if using salt..make a note to not use on any open area or mucous membranes) 1/8-1/4 cup of soft soap, 2 Tablespoons light oil, Safflower, sunflower, jojoba, Vit E oil..your choice. 2 TB Epsom Salts, 1 tsp of essential oil if desired, we are big on using orange oil here..or a more girly fragrance oil..I mix this up until it is thick slush...I tend to make mine more on the dry side rather than too liquidy..this is great on those rough heels and elbows..and just is wonderful to use in a bath..as the salt softens the water too.

God bless
Penny

[Recipes for two]

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RECIPES: HOMEMADE CONVENIENCE MIXES

BISCUIT MIX About 6 cups mix

Flour, lightly spooned into cup 4 cups Instant nonfat dry milk 2/3 cup Baking powder 2 tablespoons Salt 1 teaspoon Shortening 2/3 cup

1. Mix dry ingredients thoroughly.

2. Cut in shortening with pastry blender or mixer until fine crumbs are obtained and shortening is evenly dispersed.

3. Store in tightly covered container in refrigerator. Use within 3 months.

MEATBALL MIXTURE

Regular ground beef 1 pound Soft breadcrumbs 1/2 cup Onion, finely chopped 2 tablespoons Reconstituted instant nonfat dry milk 1/3 cup Salt 1/4 teaspoon

1. Mix ingredients thoroughly.

2. Divide mixture in half. Use half for Sweet and Sour Meatballs (later in this bulletin), or Meatballs in Sauce (later in this bulletin).

3. Wrap and freeze remaining portion for later use.

PUDDING MIX About 2 1/2 cups mix

Instant nonfat dry milk 2 1/3 cups Cornstarch 1/2 cup Sugar 1/2 cup Salt 1/4 teaspoon

1. Mix ingredients thoroughly.

2. Store in tightly covered container in refrigerator. Use within 3 months.

RECIPES: MAIN DISHES

BEAN TAMALE PIE 2 servings of about 1 cup filling and 1/3 cup cornmeal mush each 295 calories per serving

Green pepper, chopped 2 tablespoons Onion, chopped 2 tablespoons Oil 1 teaspoon Dried kidney beans, cooked, unsalted, drained* 1 cup Tomato puree 1/2 cup Frozen whole-kernel corn about 1 cup (half of a 10-ounce package) Chili powder 1 1/2 teaspoons Salt 1/8 teaspoon Yellow cornmeal 1/3 cup Water 3/4 cup Salt 1/16 teaspoon Chili powder 1/4 teaspoon

1. Cook green pepper and onion in oil in small (8-inch) frypan until tender.

2. Stir in beans, tomato puree, corn, 1 1/2 teaspoons chili powder, and 1/8 teaspoon salt.

3. Cover and cook over low heat until flavors are blended - about 15 minutes.

4. Mix cornmeal, water, and 1/16 teaspoon salt.

5. Cook over low heat, stirring constantly, until very thick - about 3 minutes.

6. Spread cornmeal mush over bean mixture to form a crust.

7. Sprinkle 1/4 teaspoon chili powder over top of crust.

8. Cook over low heat, with lid ajar, until topping is set - about 7 minutes.

*NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans; then omit the 1/8 teaspoon salt in step 2. About 270 calories per serving.

BEEF AND PEPPERS 2 servings of about 3/4 cup each 230 calories per serving

Beef cubes, from chuck steak* about 1 cup Tomatoes half of a 16-ounce can (about 1 cup) Garlic powder 1/8 teaspoon Pepper dash Onion, sliced 1 small Green pepper, cut in 1-inch pieces 1/2 medium

1. Brown beef cubes in saucepan until well browned.

2. Break up large pieces of tomatoes. Stir in garlic powder and pepper. Pour over beef. Cover and cook over low heat until beef is almost tender - about 1 hour.

3. Add onion and green pepper. Cover and continue cooking until vegetables and beef are tender - about 30 minutes.

*NOTE: For beef cubes, use a 1 1/2 pound blade chuck steak. Separate lean meat from fat and bone. Cut meat into 3/4-inch cubes. Divide beef cubes in half. Use half (about 1 cup) for Beef and Peppers. Save remaining 1 cup for Braised Beef with Noodles (following in bulletin.)

BRAISED BEEF WITH NOODLES 2 servings of 3/4 cup beef mixture and 3/4 cup noodles each 340 calories per serving

Beef cubes, from chuck steak* about 1 cup Water 1 1/2 cups Salt 1/4 teaspoon Pepper dash Bay leaf 1 Onion, coarsely chopped 1 small Celery, diced 2/3 cup Flour 1 tablespoon Water 1 tablespoon Noodles, cooked, unsalted 1 1/2 cups

1. Brown beef cubes in saucepan until well browned.

2. Add 1 1/2 cups water, salt, pepper, and bay leaf. Cover and cook over low heat until beef is almost tender - about 1 hour.

3. Add onion and celery. Continue cooking until meat and vegetables are tender - about 20 minutes.

4. Remove bay leaf.

5. Mix flour and water until smooth. Stir into beef mixture. Cook, stirring constantly, until thickened - about 2 minutes.

6. Serve over noodles.

*NOTE: For beef cubes, use a 1 1/2 pound blade chuck steak. Separate lean meat from fat and bone. Cut meat into 3/4-inch cubes. Divide beef cubes in half. Use half (about 1 cup) for Braised Beef with Noodles. Save remaining 1 cup for Beef and Peppers.

BRAISED CHICKEN ROLLS 2 servings of 1 chicken roll with about 3 tablespoons gravy each 240 calories per serving

Chicken breast halves, skinned and boned* 2 Onion, chopped 2 tablespoons Celery, chopped 2 tablespoons Margarine 1 teaspoon Rice, cooked, unsalted 2/3 cup Poultry seasoning 1/8 teaspoon Salt 1/8 teaspoon Pepper dash Garlic powder dash Chicken stock (from Stewed Chicken) 2/3 cup

Gravy

Flour 2 teaspoons Water 1 tablespoon Chicken cooking liquid (see step 7 below) about 1/3 cup

1. Pound breast halves with meat mallet until flat.

2. Cook onion and celery in margarine until tender.

3. Mix in rice and seasonings.

4. Place half of rice mixture on each breast half. Start with narrowest end and roll. Tie string around each end of roll to hold it together. Leave ends of string long so they can be easily removed before serving.

5. Brown chicken rolls on all sides of hot frypan.

6. Add stock and bring to a boil. Reduce heat, cover, and simmer until tender - about 15 minutes.

7. Remove rolls from cooking liquid. Keep rolls warm while making gravy.

8. For Gravy, mix flour and water until smooth. Stir into cooking liquid. Cook, stirring constantly, until thickened - about 1 minute.

9. Serve gravy over chicken rolls.

*NOTE: Use chicken breast halves from a 3 1/3 pound chicken. Use remaining parts for Stewed Chicken (later in this bulletin).

BRAISED TURKEY DRUMSTICKS Provides cooked turkey for 3 meals

Turkey drumsticks, fresh or frozen 2 pounds Poultry seasoning 1/8 teaspoon Salt 1/16 teaspoon Pepper dash Water 1 1/2 cups

1. Thaw frozen drumsticks in refrigerator.

2. Brown drumsticks in hot frypan - about 15 minutes.

3. Sprinkle with seasonings.

4. Add water. Bring to a boil. Reduce heat, cover, and simmer until tender - about 1 1/2 hours. Turn drumsticks halfway through cooking.

5. Measure cooking liquid. Spoon off as much of the fat layer as possible. Add water to liquid, if necessary, to make 1 1/2 cups. Save 1/2 cup for Braised Turkey with Gravy (following recipe).

6. Separate meat from skin and bones. Dice and save 2/3 cup turkey for Turkey Spanish Rice. Dice and save 3/4 cup turkey for Turkey-Potato Salad. Serve remainder of turkey for dinner (see Braised Turkey with Gravy).

BRAISED TURKEY WITH GRAVY 2 servings of about 3 ounces turkey and 1/4 cup gravy each 185 calories per serving

Flour 1 tablespoon Water 1 tablespoon Turkey cooking liquid (from Braised Turkey Drumsticks) 1/2 cup Braised Turkey (from Braised Turkey Drumsticks) about 6 ounces

1. Mix flour and water until smooth. Stir into turkey cooking liquid.

2. Cook, stirring constantly, until thickened - about 2 minutes.

3. Serve over braised turkey.

CHICKEN MACARONI STEW 2 servings of about 1 1/4 cups each 285 calories per serving

Tomatoes half of a 16-ounce can (about 1 cup) Frozen mixed vegetables about 1 cup (half of a (10-ounce package) Elbow macaroni, uncooked 1/3 cup Onion, chopped 1/4 cup Oregano leaves 1/4 teaspoon Salt 1/4 teaspoon Garlic powder 1/8 teaspoon Pepper dash Bay leaf 1 Chicken stock (from Stewed Chicken) 1 cup Chicken, cooked, diced (from Stewed Chicken) 3/4 cup

1. Break up large pieces of tomatoes. Place all ingredients except chicken into saucepan.

2. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni is tender - about 15 minutes. Stir several times to prevent macaroni from sticking.

3. Add chicken. Heat to serving temperature.

4. Remove bay leaf.

CREOLE BEANS 2 servings of 1 cup each 180 calories per serving

Celery, sliced 1/4 cup Onion, coarsely chopped 1/4 cup Green pepper, coarsely chopped 1/4 cup Margarine 1 teaspoon Tomatoes half of a 16-ounce can (about 1 cup) Garlic powder 1/8 teaspoon Salt 1/16 teaspoon Pepper dash Dried pea (navy) beans, cooked unsalted, drained* 1 1/4 cups

1. Cook celery, onion, and green pepper in margarine until tender - about 5 minutes.

2. Break up large pieces of tomatoes. Add tomatoes and seasonings to cooked vegetables. Bring to a boil.

3. Add beans and return to a boil. Reduce heat, cover, and boil gently until flavors are blended and liquid is reduced - about 30 minutes. Stir occasionally to prevent sticking.

*NOTE: 1 1/4 cups canned navy beans, drained, may be used in place of cooked dried beans; then omit salt in step 2. About 202 calories per serving.

LIVER AND ONIONS 2 servings of about 2 1/2 ounces each 210 calories per serving with beef liver 200 calories per serving with pork liver

Beef or pork liver, sliced, deveined* 1/2 pound Flour 1 1/2 tablespoons Oil 1 teaspoon Salt 1/8 teaspoon Pepper dash Onion, sliced 1 small Water 1 1/2 tablespoons

1. Remove membrane from liver, if necessary.

2. Coat liver slices with flour.

3. Brown liver on one side in hot oil in frypan.

4. Turn liver. Add salt and pepper. Top with onion slices. Add water and cover pan tightly.

5. Cook over low heat until liver is tender - about 25 minutes.

*NOTE: If liver was purchased frozen, partially thaw in the refrigerator only until slices can be easily separated. Remove 1/2 pound for recipe; wrap and return remaining pieces to the freezer. To maintain quality, do not completely thaw liver that is to be refrozen.

If liver was purchased fresh, freeze any remaining liver for later use.

MEATBALLS IN SAUCE WITH RICE 2 servings of 6 meatballs, 1/4 cup sauce, and 3/4 cup rice each 440 calories per serving

Meatball mixture (previous recipe) 1/2 recipe Tomato puree 1/2 cup Onion, chopped 1 tablespoon Vinegar 2 teaspoons Sugar 1/2 teaspoon Oregano leaves 1/4 teaspoon Pepper dash Water 2 tablespoons Rice, cooked, unsalted 1 1/2 cups

1. Thaw frozen meatball mixture in refrigerator.

2. Divide into 12 portions. Shape into balls.

3. Brown meatballs on all sides in hot frypan. Drain.

4. Mix remaining ingredients except rice. Pour over meatballs.

5. Bring to a boil. Reduce heat, cover, and boil gently until sauce thickens - about 10 minutes. Spoon sauce over meatballs once during cooking.

6. Serve over rice.

Thrifty Meals For Two: Making Food Dollars Cou
« Reply #4 on Jun 30, 2005, 3:11pm »
PIZZA (USING BISCUIT MIX) 2 servings of 2 wedges each 480 calories per serving

Biscuit mix (previous recipe) 1 cup Water 3 tablespoons Regular ground beef 1/4 pound Oregano leaves 1/2 teaspoon Garlic powder 1/8 teaspoon Tomato puree 1/3 cup Onion, very thinly sliced 1 small Green pepper, cut in very thin strips 1/2 medium Process American cheese, shredded 1/4 cup

1. Preheat oven to 425F (hot).

2. Lightly grease a baking sheet or pizza pan.

3. Stir biscuit mix and water together until mix is barely moistened. Knead 15 times on a lightly floured surface.

4. Pat or roll dough into an 8-inch circle on baking sheet or pizza pan. Turn up edge of dough slightly to form a rim.

5. Bake until surface begins to dry - about 6 minutes.

6. Brown beef in hot frypan. Drain.

7. Stir oregano and garlic powder into puree. Spread over hot crust. Sprinkle with browned beef, onion, and green pepper and top with cheese.

8. Bake until cheese is melted and crust is golden brown - about 15 minutes.

9. Cut into 4 wedges.

PORK CHOPS WITH STUFFING 2 servings of 1 chop and 3/4 cup stuffing each 360 calories per serving with white bread 350 calories per serving with whole-wheat bread

Blade pork chops 2 (about 8 ounces each) Celery, chopped 1/4 cup Onion, chopped 1/4 cup Soft bread cubes 2 cups Apple, unpared, chopped 1 small (about 3/4 cup) Poultry seasoning 1/4 teaspoon Pepper 1/8 teaspoon Water 2 tablespoons Water 1/4 cup

1. Trim excess fat from pork chops.

2. Brown pork chops in hot frypan. Remove chops and discard fat.

3. Cook celery and onion in frypan until tender. Mix with bread, apple, seasonings, and 2 tablespoons water.

4. Place pork chops in frypan. Top each chop with half of stuffing mixture.

5. Add 1/4 cup water to frypan. Cover and cook over low heat until pork chops are tender - about 30 minutes. Check pork chops during cooking; add a small amount of water, if needed, to prevent over-browning.

ROAST PORK SHOULDER Provides cooked pork for 3 meals

Fresh picnic shoulder with bone 2 1/2 pounds

1. Place picnic shoulder on rack in shallow roasting pan. If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat.

2. Roast, uncovered, at 325F (slow oven) until done, about 2 1/2 to 3 hours. To test for doneness, make a small cut next to bone into thicker part of meat. Juices will be clear when meat is done. Meat thermometer, if used, should read 170F.

3. Remove fat from drippings. Defatted drippings will measure about 2 tablespoons; save half for Roast Pork with Gravy (next recipe) and half for Pork and Cabbage (recipe to follow).

4. Separate meat from rind, fat, and bone. Using the smaller pieces of pork, dice and save 1 cup of meat for Pork and Cabbage Soup. Slice remaining meat. Save half for sandwiches and half for Roast Pork with Gravy. Cooked pork will keep 3 to 4 days in the refrigerator.

ROAST PORK WITH GRAVY 2 servings, about 2 1/4 ounces pork and 1/4 cup gravy each 195 calories per serving

Water as needed Defatted pork drippings (from Roast Pork Shoulder, prev. recipe) about 1 tablespoon Flour 1 tablespoon Roast pork, sliced (from prev. recipe) about 4 1/2 ounces

1. Add water to pork drippings to make 1/2 cup.

2. Stir flour into a small amount of the liquid until smooth. Add remaining liquid.

3. Cook, stirring constantly, until thickened - about 2 minutes.

4. Serve over sliced roast pork.

STEWED CHICKEN Provides chicken and stock for four meals*

Chicken, whole 3 1/3 pounds Onion, quartered 1 medium Carrot, cut in pieces 1 medium Celery, cut in pieces 1 stalk Pepper 1/8 teaspoon Water 2 cups

1. Cut up chicken. Remove skin and bones from breast halves. Save breast halves for Braised Chicken Rolls (previous recipe).

2. Place remaining chicken parts and skin and bones from breast halves in saucepan.

3. Add vegetables, pepper, and water. Bring to a boil. Reduce heat, cover, and simmer until chicken is tender - about 45 minutes.

4. Remove chicken and vegetables from stock. Pour stock into 2-cup measuring cup. Spoon off as much of the fat layer as possible. Press vegetables through a strainer (or mash with fork) and add to defatted stock. Add water to stock, if necessary, to make 2 cups. Save 2/3 cup stock for Braised Chicken Rolls (a previous recipe) and 1 cup for Chicken Macaroni Stew (a previous recipe).

5. Separate meat from skin and bones. Dice and save 3/4 cup meat for Chicken Macaroni Stew.

*NOTE: Only part of the chicken is used in Week 2 menus. Freeze remaining cooked meat and stock for later use.

STOVE-TOP BEANS 4 servings of about 1 cup each 295 calories per serving

Dried pea (navy) beans* 1 1/4 cups Boiling water 4 cups Salt 1/2 teaspoon Bean cooking liquid (step 3) 1 cup Tomato puree 2/3 cup Onion, chopped 1/2 cup Sweet apple, unpared, finely chopped 1 medium Prepared mustard 1 tablespoon Worcestershire sauce 1 1/2 teaspoons Sugar 2 teaspoons Pepper 1/8 teaspoon

1. Add beans to boiling water. Boil 2 minutes. Remove from heat, cover, and soak 1 hour or overnight in refrigerator.

2. Add salt. Bring beans to a boil. Reduce heat, cover, and boil gently until tender - 1 to 1 1/2 hours.

3. Drain. Save 1 cup bean cooking liquid. Mix with beans and remaining ingredients in saucepan. Bring to a boil. Reduce heat, cover, and boil gently 30 minutes.

4. Continue cooking, uncovered, until sauce is of desired consistency - about 10 minutes.

5. Serve half of the beans and refrigerate remaining 2 cups for use at another meal within 3 to 4 days.**

*NOTE: 3 1/4 cups canned navy beans, drained, may be used in place of dried beans; omit 4 cups boiling water and salt and steps 1 and 2. Use 1 cup water in place of bean cooking liquid. Combine beans and 1 cup water with other ingredients and proceed as directed in step 3 above. About 250 calories per serving.

**NOTE: Reheat beans over medium heat until mixture is bubbly, stirring as needed to prevent sticking.

SWEET AND SOUR MEATBALLS 2 servings of 6 meatballs and about 3/4 cup rice each 465 calories per serving

Meatball mixture (a previous recipe) 1/2 recipe Water 3/4 cup Garlic powder 1/8 teaspoon Salt 1/8 teaspoon Pepper dash Sugar 1 teaspoon Vinegar 1 tablespoon Worcestershire sauce 1 1/2 teaspoons Green pepper, cut in 1-inch pieces 1/2 cup Cornstarch 1 tablespoon Water 1 tablespoon Raisins 2 tablespoons Rice, cooked, unsalted 1 1/2 cups

1. Thaw frozen meatball mixture in refrigerator.

2. Divide into 12 portions. Shape into balls.

3. Brown meatballs on all sides in hot frypan. Drain.

4. Add 3/4 cup water and seasonings. Bring to a boil. Reduce heat, cover, and simmer 10 minutes.

5. Add green pepper and continue cooking for 1 minute.

6. Mix cornstarch and 1 tablespoon water until smooth. Stir into meatball mixture. Stir in raisins.

7. Cook, uncovered, until liquid is clear and thickened, about 2 minutes. Stir occasionally to prevent sticking.

8. Serve over rice.

TACO SALAD 2 servings of about 2 1/3 cups each 405 calories per serving with bean cooking liquid 390 calories per serving with water

Regular ground beef 1/3 pound Onion, chopped 2 tablespoons Flour 1 teaspoon Dried kidney beans, cooked, unsalted, drained* 1 cup Tomato puree 1/3 cup Bean cooking liquid or water 2 tablespoons Chili powder 1 teaspoon Oregano leaves 1/4 teaspoon Salt 1/8 teaspoon Garlic powder 1/8 teaspoon Lettuce, torn in bite-size pieces 2 cups Tomato, cut in chunks 1 small (about 4 ounces) Green pepper, coarsely chopped 1/4 cup Cornmeal chips, crumbled 8 (recipe to follow)

1. Cook beef and onion until beef is well browned. Drain. Stir in flour.

2. Stir in beans, tomato puree, bean liquid or water, and seasonings.

3. Cook over low heat until thickened - about 10 minutes.

4. Mix lettuce, tomato chunks, and green pepper.

5. To serve, place half of lettuce mixture (about 1 1/2 cups) on each plate. Mound half of beef mixture (about 3/4 cup) in center of lettuce mixture. Sprinkle crumbled cornmeal chips over beef mixture. Serve immediately.

*NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans; then omit salt and use water instead of bean liquid in step 2. About 365 calories per serving.

TURKEY-POTATO SALAD 2 servings of about 1 cup each 230 calories per serving

Turkey, cooked, diced (from Braised Turkey Drumsticks, a previous recipe, step 6) 3/4 cup Celery, chopped 1/4 cup Potato, cooked, peeled, diced 1 cup Onion, chopped 1 tablespoon Green pepper, chopped 2 tablespoons Salad dressing, mayonnaise-type 2 tablespoons Prepared mustard 1/4 teaspoon Salt 1/8 teaspoon

1. Mix turkey, celery, potato, onion, and green pepper.

2. Mix salad dressing, mustard, and salt. Stir lightly into turkey mixture.

3. Chill.

TURKEY SPANISH RICE 2 servings of about 1 cup each 215 calories per serving

Onion, cut in pieces 1/4 cup Green pepper, chopped 1/4 cup Celery, sliced 2 tablespoons Rice, uncooked 1/4 cup Margarine 1/2 teaspoon Tomatoes half of a 16-ounce can (about 1 cup) Turkey, cooked, diced (from Braised Turkey Drumsticks, a previous recipe, step 6) 2/3 cup Water 1/4 cup Chili powder 1/4 teaspoon Salt 1/16 teaspoon Pepper dash Bay leaf 1

1. Cook vegetables and rice in margarine in a small saucepan until onion begins to brown - about 4 minutes.

2. Break up large pieces of tomatoes. Add tomatoes and remaining ingredients to rice mixture.

3. Bring to a boil. Reduce heat, cover, and cook slowly until rice is tender - about 25 minutes. Stir as needed to prevent sticking.

4. Remove bay leaf.

RECIPES: SALADS

BEAN-VEGETABLE COMBO 2 servings of about 1 cup each 180 calories per serving with bean liquid 165 calories per serving with water

Onion, chopped 1/3 cup Carrot, diced 1/2 cup Bay leaf 1 Margarine 1 teaspoon Cabbage, cut in 1-inch pieces 2 cups Salt 1/4 teaspoon Pepper dash Garlic powder dash Dry pea (navy) beans, cooked, unsalted, drained* 1 cup Bean cooking liquid or water 2 tablespoons Green pepper, finely chopped 1 tablespoon

1. Stir-fry onion, carrot, and bay leaf in margarine in hot frypan for 5 minutes.

2. Stir in cabbage. Sprinkle with seasonings. Cover and cook over low heat until cabbage is tender but crisp - about 5 minutes.

3. Add remaining ingredients. Heat to serving temperature - about 5 minutes. Stir as needed to prevent sticking.

4. Remove bay leaf.

*NOTE: 1 cup canned navy beans, drained, may be used in place of cooked dried beans; then omit salt in step 2. About 195 calories per serving with bean liquid; 180 with water.

CELERY SALAD 2 servings of about 2/3 cup each 50 calories per serving

Celery, thinly sliced 1 cup Carrot, shredded 1/3 cup Onion, chopped 1 tablespoon Salad dressing, mayonnaise-type 1 tablespoon Prepared mustard 1/2 teaspoon Vinegar 1 teaspoon Pepper dash

1. Mix celery, carrot, and onion.

2. Mix remaining ingredients. Stir into celery mixture.

3. Chill.

HOT POTATO SALAD 2 servings of about 1 cup each 235 calories per serving

Bacon slices 1/4 pound Onion, chopped 1/4 cup Flour 1 tablespoon Sugar 2 teaspoons Salt 1/8 teaspoon Pepper dash Water 1/2 cup Vinegar 3 tablespoons Potato, cooked, peeled, sliced 1 2/3 cups (2/3 pound as purchased-about 2 medium)

1. Cook bacon in frypan until crisp. Remove from pan and drain on paper towel. Crumble bacon. Discard bacon fat.

2. Cook onion in frypan until tender.

3. Mix flour, sugar, salt, and pepper. Stir into onion.

4. Gradually stir in water and vinegar. Cook, stirring constantly, until thickened - about 3 minutes.

5. Add potatoes and bacon. Mix gently. Heat to serving temperature over low heat - about 5 minutes.

MACARONI AND CHEESE SALAD 2 servings of 1 cup each 270 calories per serving

Elbow macaroni, cooked, unsalted drained (cooled to room temperature) 1 1/2 cups Process American cheese, cut in small pieces 1/2 cup Celery, sliced 1/3 cup Onion, chopped 2 tablespoons Salad dressing, mayonnaise-type 2 tablespoons Vinegar 2 teaspoons Pepper 1/8 teaspoon

1. Mix macaroni, cheese, celery, and onion.

2. Mix salad dressing, vinegar, and pepper thoroughly. Stir into macaroni mixture.

3. Chill.

POTATO SALAD 2 servings of about 3/4 cup each 160 calories per serving

Potatoes, cooked, peeled, diced 1 2/3 cups (2/3 pound as purchased-about 2 medium) Celery, chopped 3 tablespoons Onion, chopped 1 tablespoon Salad dressing, mayonnaise-type 2 tablespoons Prepared mustard 1/2 teaspoon Salt 1/8 teaspoon Pepper dash

1. Mix potatoes, celery, and onion.

2. Mix salad dressing, mustard, salt, and pepper. Stir lightly into potato mixture.

3. Chill.

RECIPES: SOUPS

PORK AND CABBAGE SOUP 2 servings of about 1 1/4 cups each 205 calories per serving

Defatted pork drippings (from Roast Pork Shoulder, a previous recipe, step 3) about 1 tablespoon Cooked pork, diced (from Roast Pork Shoulder, step 4) 1 cup Cabbage, coarsely shredded 2 cups Boiling water 1 1/2 cups Celery, sliced 1/3 cup Green pepper, diced 1/4 cup Salt 1/4 teaspoon Pepper dash Bay leaf 1

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a boil; reduce heat, cover, and simmer 25 minutes.

5. Remove bay leaf.

SPLIT PEA SOUP 4 servings of about 1 1/3 cups each 330 calories per serving

Dried split peas 1 3/4 cups Onion, chopped 2/3 cup Carrot, shredded 2/3 cup Salt 1/2 teaspoon Pepper 1/8 teaspoon Oregano leaves 1/8 teaspoon Bay leaf 1 Boiling water 4 1/2 cups

1. Add all ingredients to boiling water.

2. Return to a boil. Reduce heat, cover, and boil gently until peas are tender - about 40 minutes.

3. If necessary, uncover and cook, stirring occasionally, until desired thickness is obtained - about 5 minutes.

4. Remove bay leaf.

5. Serve half of the soup. Refrigerate remaining 2 2/3 cups for use at another meal.* The soup will keep 3 to 4 days in the refrigerator.

*NOTE: To reheat soup, stir in 1/4 cup water. Heat until soup starts to boil, stirring as needed to prevent sticking.

RECIPES: SANDWICHES

BARBECUE BEEF SANDWICH 2 sandwiches 405 calories per sandwich

Regular ground beef 1/2 pound Tomato puree 1/3 cup Onion, chopped 1/4 cup Vinegar 2 tablespoons Sugar 2 teaspoons Dry mustard 1/4 teaspoon Pepper dash Hamburger rolls 2

1. Cook beef until lightly browned. Drain fat.

2. Mix in remaining ingredients except hamburger rolls.

3. Cover and cook over low heat for 20 minutes to blend flavors. Stir occasionally.

4. Spoon mixture onto bottom halves of rolls (about 1/2 cup per sandwich). Cover with top halves.

COTTAGE CHEESE-VEGETABLE SANDWICH 2 sandwiches 195 calories per sandwich with white bread 180 calories per sandwich with whole-wheat bread

Lowfat cottage cheese 1/2 cup Carrot, shredded 2 tablespoons Celery, chopped 1 tablespoon Green pepper, chopped 1 tablespoon Onion, very finely chopped 1 teaspoon Pepper dash Bread 4 slices

1. Mix all ingredients except bread.

2. Spread one-half of mixture on each of 2 bread slices. Top with remaining bread.

RECIPES: BREAD

CORNMEAL CHIPS 30 chips 15 calories per chip

Water 1/2 cup Margarine 1 1/2 tablespoons Chili powder 1/4 to 1/2 teaspoon, as desired Garlic powder 1/8 to 1/4 teaspoon, as desired Salt 1/8 teaspoon Yellow cornmeal 2/3 cup

1. Preheat oven to 375F (moderate).

2. Lightly grease baking sheet.

3. Heat water, margarine, and seasonings to boiling. Remove from heat. Stir in cornmeal and mix well.

4. Divide dough into 30 portions using about 1 teaspoon dough each. Roll each portion into a ball about 3/4 inch in diameter.

5. Place balls on baking sheet, about 3 inches apart. Cover with wax paper and press with bottom of a glass until very thin, about 2 1/2 inches in diameter. Remove wax paper.

6. Bake until lightly browned and crisp - about 15 minutes.

7. Cool on rack. Store in airtight container.

CORNMEAL PANCAKES 6 pancakes 90 calories per pancake

Yellow cornmeal 1/3 cup Flour 1/3 cup Instant nonfat dry milk 2 tablespoons Sugar 2 teaspoons Baking powder 1 teaspoon Salt 1/8 teaspoon Egg 1 large Water 1/3 cup Margarine, melted 1 tablespoon

1. Mix dry ingredients.

2. Mix egg and water thoroughly. Stir into dry ingredients with margarine. Mix until dry ingredients are barely moistened. Batter will be lumpy.

3. For each pancake, pour batter onto hot griddle or frypan, using about 3 tablespoons batter. Cook until top is bubbly and edges begin to dry.

4. Turn and brown other side.

DROP BISCUITS (Using Biscuit Mix) 8 biscuits 95 calories per biscuit

Biscuit mix (a previous recipe) 1 1/2 cups Water 1/3 cup

1. Preheat oven to 425F (hot).

2. Lightly grease baking sheet.

3. Stir mix and water together. Mix well.

4. Drop dough by tablespoon onto baking sheet to form 8 biscuits.

5. Bake until lightly browned - about 12 minutes.

MUFFINS (Using biscuit mix) 8 muffins 135 calories per muffin

Biscuit mix (a previous recipe) 1 3/4 cups Sugar 2 tablespoons Water 1/3 cup Egg 1 large

1. Preheat oven to 400F (hot).

2. Lightly grease muffin tins.

3. Stir mix and sugar together.

4. Mix water and egg thoroughly; add to mix and sugar. Stir until dry ingredients are barely moistened. Batter will be lumpy.

5. Fill muffin tins two-thirds full.

6. Bake until lightly browned - about 20 minutes.

RECIPES: DESSERTS

APPLE COBBLER (Using Biscuit Mix) 4 servings of about 1/2 cup each 155 calories per serving

Cornstarch 1 tablespoon Sugar 1 tablespoon Ground cinnamon 1/8 teaspoon Water 3/4 cup Apples, tart, pared, sliced 2 medium Biscuit mix (a previous recipe) 3/4 cup Process American cheese, shredded 2 tablespoons Water 3 tablespoons

1. Preheat oven to 400F (hot).

2. Mix cornstarch, sugar, and cinnamon in saucepan. Add 3/4 cup water and mix well. Add apples.

3. Cook over low heat, stirring occasionally, until liquid thickens and apples just begin to soften - about 6 minutes.

4. Pour into 1-quart casserole.

5. Stir biscuit mix and cheese together. Add 3 tablespoons water and mix well. Spread on top of apple mixture.

6. Bake until top is lightly browned - about 30 minutes.

BREAD PUDDING 4 servings of about 1/2 cup each 145 calories per serving using white bread 140 calories per serving using whole-wheat bread

Bread, cut in 1-inch pieces 1 1/2 cups, about 2 slices Raisins 1/3 cup Sugar 2 tablespoons Ground cinnamon 3/4 teaspoon Egg, slightly beaten 1 large Vanilla 1/4 teaspoon Reconstituted instant nonfat dry milk 1 1/4 cups

1. Place bread pieces in 1-quart casserole. Sprinkle with raisins.

2. Mix sugar and cinnamon. Stir into egg. Add vanilla.

3. Heat milk (do not boil). Stir warm milk into egg mixture slowly.

4. Pour mixture over bread.

5. Bake at 325F (slow oven) until tip of knife inserted into center comes out clean - about 40 minutes.

6. Serve warm or cold.

CARROT-RAISIN BARS 24 bars 60 calories per bar

Sugar 1/3 cup Margarine, softened 1/3 cup Egg 1 large Vanilla 1 teaspoon Water 1/4 cup Flour 3/4 cup Baking powder 1 teaspoon Ground cinnamon 3/4 teaspoon Salt 1/4 teaspoon Quick-cooking rolled oats 1/2 cup Raisins, chopped 1/4 cup Carrot, shredded 1/2 cup

1. Preheat oven to 350F (moderate).

2. Lightly grease 8-inch by 8-inch baking pan.

3. Beat sugar and margarine with an electric mixer at medium speed until well-blended - about 2 minutes. Add egg and vanilla. Beat well. Mix in water.

4. Mix flour, baking powder, cinnamon, and salt. Add to egg mixture. Mix until blended.

5. Mix in oats, raisins, and carrot.

6. Spread dough in pan.

7. Bake until toothpick inserted into center comes out clean - about 25 minutes.

CHOCOLATE PUDDING (Using pudding mix) 2 servings of about 1/2 cup each 160 calories per serving

Pudding mix (a previous recipe) 1/2 cup Cocoa 1 1/2 tablespoons Sugar 1/2 tablespoon Water 3/4 cup Margarine 1 teaspoon Vanilla 1/2 teaspoon

1. Stir mix, cocoa, and sugar together in saucepan. Add water and mix well.

2. Cook over medium heat, stirring constantly, until mixture just begins to boil - about 5 minutes. Remove from heat.

3. Stir in margarine and vanilla.

4. Pour pudding into bowl. Place wax paper directly on surface of pudding.

5. Chill.

PEANUT BUTTER SNACK LOAF (Using biscuit mix) 12 slices, about 1/2-inch thick each 175 calories per slice

Smooth peanut butter 1/2 cup Sugar 1/2 cup Egg 1 large Water 1/2 cup Vanilla 1 teaspoon Biscuit mix (a previous recipe) 1 3/4 cups

1. Preheat oven to 350F (moderate).

2. Lightly grease 8-inch by 4-inch loaf pan.

3. Beat peanut butter and sugar with an electric mixer at medium speed until well blended - about 2 minutes.

4. Mix egg, water, and vanilla thoroughly. Stir into peanut butter mixture.

5. Add biscuit mix and beat just until smooth.

6. Pour into pan.

7. Bake until toothpick inserted into center of loaf comes out clean - about 40 minutes.