Posted on 10/15/2008 8:22:08 AM PDT by HungarianGypsy
Maybe we should send this thread to Gov. Barbie Doll.
No Bake Tuna Casserole
1 box mac-n-cheese (”MnC”)
1 slice smoked gouda cheese, chopped
1 Cup frozen peas and carrots
Two small cans water-pack tuna, drained (reserve liquid).
2 - tsp salt
pepper
Prepare macaroni according to box directions, adding 2-tsp salt to boiling water just prior to adding mac.
Typically, MnC calls for milk and butter (or, yuck, margerine), to be added to drained mac along with the MnC powder stuff.
Instead, while cooked mac is draining, lower heat under saucepan to med-low.
Add milk and butter to the saucepan.
Once butter has melted and milk/butter is steaming (do NOT boil), add peas and carrots, tuna, and hot, drained pasta to the pan.
Wait thirty seconds.
Pour on the MnC powder stuff and lightly fold together.
Add reserved liquid as necessary if mixture is too thick.
Fold in chopped smoked gouda pieces.
Sprinkle with pepper to taste and serve.
My daughters think this recipe is “off the hook”, even the 6-year-old.
And with a side-sald, cost is once again about $1 per person at the most.
I hear you. When I first went vegan, I bought all kinds of meat substitutes. Now, after almost a year, I find I rarely want them, other than an occasional veggie burger and some ‘hamburger’ crumbles in chili, tho most times I eat it without. Your tastes change. I went vegan over night - I didn’t think I could do it, but it’s actually been very easy - the meat substitutes helped at first.
Amen, brother!
Ping
I made a pot roast in the slow cooker with it last night -the meat was great!!
“It’s hard to find anything as good and as cheap as the old standby; pinto beans and cornbread. And when you’re feeling a little crazy fry some potatoes to go with it. HMMMMMMMMMMM”
Now you know how to get frugal that is the bottom line to save money, cook from scratch and feed a family supper, for about $2.00.
For a cheap salad grate a carrot, or go fancy with grated carrot and grated cabbage, drink water or fresh brewed iced tea.
If the kids need a dessert, bake a cake from scratch for about 70 cents, it will last half the week.
Ditto.
I'd also add: make it yourself.
One pack of little smokies, two cans of kitchen cut green beans, two cans of cream of mushroom soup.
In a 9X13 casserole dish, put one layer of little smokies, one layer of green beans, one layer of cream of mushroom soup (no milk or water added), repeat, bake on 320 degrees for 20 minutes.
Serve and eat.
Will serve 8
I planted tomatoes this summer. I had about 16 sauce tomatoes and got over 30 quarts of sauce after draining off the liquid.
I buy regular split chicken breast and bone it myself. I freeze the scraps and then when I need to clear out my freezer, I boil them all down and make my own chicken broth which is very easy to pressure can. Plus, The best part is that I know what's in it.
Speaking of pressure canning, what's the best way to pressure can meat? Chunks or strips? With water or not? What do you use it for after that?
I'm thinking that if I ever get hold of a really good deal on meat, I'd like to be able to do something more reliable for saving it than freezing.
I actually make some meals with extra just for leftovers on those days when I’m too tired or too busy to cook.
There are some dishes that actually taste better after they sit for a few days.
Potatoes keep about forever if they're fresh; (well, at least a few months) if they're kept cool. Finding them at a farmer's market or local farm stand is the best deal. The fact that they about rot after a couple weeks at home is an indication of how old they really are.
In NYS, there's two main areas that grow potatoes; highland and muck. The highland potatoes, which are grown in higher, drier conditions store much better. Some varieties store much better than others as well. It's worth looking into.
Slow cooker is the way to go for a post roast, isn’t it. Do you add Rotel? That or long cooking in an iron skillet on the stove. I was able to find some chili beef on sale today,still more than a dollar less than any of the other beef cuts. Just in time for cooler weather.
I remember fondly the days of .49lb ground beef.
I believe that both of you have hit it on the head, keeping them cool. I live in TX, I thought I had them stored in a cool enough place but maybe not. Plus the fact that the potatoes sold here are probably elderly storage potatoes.
In Texas at HEB Hill Country is great tasting generic foods. I’ve also found the Target brand is pretty good, too.
Porcupine Meatballs
Mix together some ground beef and ground pork. If sausage is on sale I’ll use that instead of the ground pork. You’re just looking to add a little flavor and lighten up the meatball. Add some breadcrumbs, either from the box or from your stash of ends in the freezer. Add pepper, salt, dried onions, whatever seasoning you want. Add an egg, and a baggie full( about 1 cup) of frozen leftover rice, cooked. Work it together into meatballs, and flash freeze. When you want to cook them, put them into a slow cooker, add a large can of tomato soup and a half a can of water plus 1 tbs. of brown sugar.Cook on high for about 6 hours. Your cooking time may vary depending on your slow cooker. It’s one of those homeschooling, church, clean the house recipes that you just fix up and forget until supper. I make enough meatballs so that this recipe is good for one dinner and next days lunch.
Amen!! I make almost everything including cheese dips and spreads.
“i’m single, and i believe i spend too much money on food. the problem is, i live in new york city. food is simply more expensive here.”
Look for sales on those few things that you buy and check expiration dates, if you find a great price on your canned tuna, buy a two year supply for instance, oatmeal and spaghetti last for a couple of years.
When a dish comes to mind then google for a recipe, as a single guy you need to cook in batches. When I make chili or spaghetti sauce for instance, I make enough for a couple of days and enough to put into separate containers for a half dozen meals.
Watch some of the cooking shows (like kitchen nightmares) to feed the impulse to occasionally do some cooking and then when you don’t want to cook and your impulse is to order out, then grab one of those containers out of the freezer for a better, cheaper meal.
Cooking becomes quicker, easier and more of a habit, the more that you do it.
One of the most innocent, disarming ways to get a girl into your apartment is to get her over for a new, casual recipe that you need her opinion (and just a little assistance) on, that first get together and a bottle of wine is a great ice breaker.
I agree, keep them where air can move around them, I use one of those hand carry baskets from the supermarket. Keep them in the dark, cool, dry, and no where near your onions.
Store onions the same way, but not where they share the air with the potatoes.
You will be surprised how the problems disappear. I keep mine under the kitchen cabinets in two totally separated areas.
ping to 79
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