Let me reassure you that this is not an argument in the favor of butter. You already stated that you made your choice. Good for you. However, for those who have also done their research and have found butter to be their desired choice, it is an affordable alternative if you “make your own”.

It is very, very simple and quite cheap, not to mention tasty. When whipping cream or table cream go on sale at the store or maybe a gift of some comes your way, get out your mixer and whip the cream as you would for whipped topping. Only keep whipping just a tad further and you will have butter along with the buttermilk. Drain off the buttermilk and reserve in the fridge for other uses. Squeeze the butter by hand or with a wooden spatula until no more liquid comes out. Then rinse with cold water and give a quick squeeze again. You may add any flavorings, herbs, or salt at this time. Mold or just stick in a clean plastic container and use. Store unused portions in the fridge. By watching sales and checking around to see if someone would be willing to trade fresh milk and cream for something you have to offer, butter can be affordable, no matter how small a person’s budget. Often it can be free. Believe me, I know. Oh yes, children love to watch and assist in this process. So there is the added bonus of a hands on lesson for school that day too. For added fun, place the cream in a sealed coffee container and allow the children to roll it back and forth between them or place in a lidded glass jar and have them shake it. They can actually see the process and get a work out at the same time. Multi-tasking and frugality are a necessity for a ranching, homeschooling, mother of six like me.

With appreciation for the work God has led you to,
Rebecca W

• 1 fryer chicken cut up or about 3 pounds of legs and thighs
• a dash of salt
• a dash of pepper
• 1 large can of sliced peaches*
• 1/2 cup chicken broth (from bullion is fine)
• 2 tbsp margarine (melted)
• 1 tbsp dried onion
• 2 tsp curry powder
• 2 cloves of garlic (minced), or a good dash of garlic powder
• a good dash of ground ginger
• 3 tbsp cornstarch
• 3 tbsp cold water
• 1/4 cup raisins (optional)

Season the chicken with the salt and pepper and place it in your crockpot.

Get out a small bowl and pour the chicken broth and melted margarine in it. Add the curry powder, garlic and ginger. Open the can of peaches and pour out 1/2 cup of the juice and add it to the bowl. Wisk everything together with a fork, then pour it over the chicken.

Cook the chicken on high for about 3 hours or until the chicken is done. On low it will probably take about 6 hours. Remove the chicken and cover it to keep it warm.

Mix up the corn starch and cold water in a cup until you get a smooth slurry. Stir it into the liquid in your crockpot and add the raisins. Cover it and cook on high for about 10 minutes until it starts to thicken. Add the peaches and leave them in there until they are heated through. Pour the peach mixture over the chicken and serve with rice.

* You can also use fresh peaches. Peel and remove the pit, then slice the peaches. Add a little more water and a little sugar to your crockpot if you are using fresh peaches.

Please Note - May Angel Food Menus are delivered in June, so you will actually be using them throughout June.

The four weekly menus are based on the food items provided by Angel Food Ministries in May which include:

• 1.5 lb. Ribeye Steaks (4 x 6 oz.)
• 2 lb. Homestyle Lasagna Dinner Entrée
• 2 lb. Beef and Bean Burritos (8 x 4 oz.)
• 2 lb. Boneless/Skinless Chicken Breast Chunks
• 28 oz. Jumbo Beef Pattie Entrée with Gravy
• 1 lb. Lean Ground Beef
• 1 lb. All Meat Hotdog
• 10 oz. Individually Wrapped Sliced Cheese (16 slice)
• 20 oz. Shoestring Fries
• 1 lb. Broccoli Cuts
• 12 oz. Peanut Butter
• 1 lb. Rice
• 1 lb. Pinto Beans
• 1 lb. Margarine Tub (Zero Grams Trans Fat)
• 32 oz. 2% Shelf Stable Milk
• Dozen Eggs
• Dessert

Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.

These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com

Week 1

Sunday
Marinated Pork Kabobs

Monday
Beef and Bean Burritos with Spanish Rice

Tuesday
Crispy Lemon Fried Chicken

Wednesday
Lasagna

Thursday
Barbecued Chicken

Friday
Roast Pork with Apple Topping

Saturday
Beef and Broccoli with Garlic Sauce

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 2

Sunday
Texas Chili Con Carne

Monday
Pork Chops and Apples

Tuesday
Chicken Breast Teriyaki

Wednesday
Ribeye Steaks

Thursday
Ham and Cheese Calzones

Friday
Italian Lemon Chicken

Saturday
Festive Meat Loaf

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 3

Sunday
Corn Dog Squares

Monday
Tuna Jackstraws Casserole

Tuesday
Potluck Tetrazzini

Wednesday
Barbecued Pork Sandwiches

Thursday
Pasta Twists Gorgonzola

Friday
Hot Taco Salad

Saturday
Pineapple Chicken Stir Fry

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 4

Sunday
Baked Chicken in Honey Sauce

Monday
Barbecue Pizza

Tuesday
Beef Patties with Mashed Potatoes and Gravy

Wednesday
Barbecued Spareribs

Thursday
Cheese Stuffed Manicotti with Meat Sauce

Friday
Ham with Pineapple Sauce

Saturday
Chicken Chili Enchiladas

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Makes 12 servings

• 6 ounces sharp cheddar cheese shredded (about 1 1/2 cups)
• 8 ounces Monterey jack cheese shredded (about 2 cups)
• 1 cup chicken breasts chopped cooked
• 3/4 cup onions finely chopped
• 12 corn tortillas 6 inches each
• 2 cups chicken broth warm
• 1 25-ounce can chili con carne without beans
• 1 10-ounce can green enchilada sauce
• 2 cups sour cream

Grease a 3-quart oblong baking dish. In a medium bowl, mix Cheddar cheese, half of the Monterey Jack cheese, chicken and onion; set aside.

Dip tortillas, one at a time, in chicken broth to soften. Fill with about 1/4 cup of the chicken mixture; roll and place seam-side down in baking dish in two rows of six.

In a 3-quart saucepan over medium heat, stir chili, green enchilada sauce and 1/2 cup of the chicken broth until bubbly. Pour over filled tortillas. Sprinkle with remaining Monterey Jack cheese. If making ahead, cover and let stand up to 1 hour.

Bake, uncovered, in a preheated 350° oven for 30 minutes or until hot and bubbly. If desired, freeze, thaw and reheat, covered, in a preheated 300° oven for 25 to 30 minutes or until hot.

To serve, dollop with some of the sour cream. Serve remaining sour cream separately. Serve with chopped tomatoes and sliced ripe olives if desired.

• 4 slices fully cooked ham (1/2 inch thick)
• 2 tablespoons butter or margarine
• 1 (8-ounce) can crushed pineapple, undrained
• 1/2 cup raisins
• 1/4 cup packed brown sugar
• 2 tablespoons prepared mustard
• Dash ground cloves

In a skillet, sauté ham slices in butter until warmed. Meanwhile, in a saucepan, combine all of the remaining ingredients; simmer for 3 minutes. Serve over ham.

Makes 6 servings

1 pound ground beef
1 tablespoon vegetable oil
1 tablespoon olive oil
1/2 cup onions chopped
1 garlic large, minced
2 6-ounce cans tomato paste
2 cups water
1 3/4 teaspoons salt
Freshly ground pepper to taste
4 tablespoons parsley chopped fresh
4 teaspoons basil dried, crushed
3/4 pound ricotta cheese
1/3 cup parmesan cheese grated
1 egg beaten
8 ounces manicotti shells
Parmesan cheese grated

1.  Brown beef, Drain.

2.  Add vegetable and olive oils. Add onion, garlic, tomato paste, water, 1 1/2 teaspoons salt, pepper to taste, 2 tablespoons parsley, and basil. Simmer for 45 minutes, uncovered, stirring occasionally.

3.  In a bowl combine ricotta cheese, 1/3 cup Parmesan cheese, and egg; add remaining 2 tablespoons parsley, 1/4 teaspoon salt, and pepper to taste.

4.  Cook manicotti in boiling salted water until tender, drain; rinse in cold water.

5.  Using a pastry bag, fill manicotti with cheese mixture or cut lengthwise with scissors, open, fill, and reform.

6.  Pour one-half the tomato-meat sauce into a 7 x 11-inch baking dish. Arrange stuffed manicotti in a layer, overlapping slightly. Top with remaining sauce. Sprinkle with Parmesan cheese.

7.  Bake in a preheated 350° F oven for 25 to 30 minutes, basting occasionally.

Makes 4 servings

• 4 pounds pork spareribs, cut into serving-size pieces
• 1 medium onion, quartered
• 2 teaspoons salt
• 1/4 teaspoon pepper
• SAUCE:
• 1/2 cup cider vinegar
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1/4 cup chili sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons chopped onions
• 1 tablespoon lemon juice
• 1/2 teaspoon ground mustard
• 1 clove garlic, minced
• Dash cayenne pepper

In a large kettle or Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until tender; drain. Combine all sauce ingredients in a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

Makes 6 servings

28 ounces Jumbo beef patties with gravy
6 medium white or red potatoes
1/3 - 1/2 cup milk
1/2 cup softened butter or margarine
1/2 teaspoon salt
Dash pepper

1. Prepare the Beef Patties with Gravy as directed on package

2.  Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).

3. Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).

4. Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.

5.  Serve and enjoy!

Makes 2 servings

2 prebaked Basic Pizza Crusts
1 pound ground pork or ground beef
2 cloves garlic minced
2 cups barbecue sauce
1 1/2 cups onions thinly sliced
6 ounces Monterey jack cheese each Colby cheese and shredded (about 1 1/2 cups each) or 12 ounces Co-Jack cheese, shredded (about 3 cups)

In a large skillet, crumble ground meat. Add garlic and brown over medium-high heat; drain well.

Stir in barbecue sauce and onions. Reduce heat to low; simmer for 8 to 10 minutes or until onions are very tender. Spread half of meat mixture on each crust.

Bake each pizza on a hot baking sheet in a 400° oven for 10 minutes. Sprinkle with half of the cheese. Bake 5 minutes longer or until cheese melts.

Makes 6 servings

• 1/4 cup butter or margarine
• 1/4 cup honey
• 1/4 cup orange juice concentrate
• 2 tablespoons lemon juice
• 1 tablespoon mustard prepared
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 broiler-fryer chicken (3 to 4 lb.), cut up
• 1 tablespoon water cold
• 1 teaspoon cornstarch

1. Preheat oven to 375°.

2. Melt butter or margarine in a 13 x 9 x 2-inch baking dish. Add honey, orange juice, lemon juice, mustard, salt and curry powder. Mix well. Coat both sides of chicken pieces with honey mixture and place, skin-side down, in baking dish.

3. Bake for 30 minutes, basting occasionally. Turn chicken over and bake 30 minutes longer or until chicken tests done. Transfer chicken to a warm platter; cover and keep warm.

4. Transfer honey mixture to a small saucepan. In a small bowl or cup, mix cold water and cornstarch until smooth. Pour into honey mixture. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes.

5. Drizzle honey sauce over chicken and serve with fluffy hot rice.

Makes 6 servings

• 1/4 cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon vinegar
• 1 tablespoon ketchup
• 1/2 teaspoon ginger
• 2 cloves garlic minced
• 1 pound boneless skinless chicken breast halves cut into strips
• 2 tablespoons vegetable oil
• 1 16-ounce package frozen stir fry vegetables
• 1 8-ounce can unsweetened pineapple chunks drained
• Hot cooked rice

1.  In a small bowl, combine the first six ingredients, set aside.

2.  In a large skillet or wok stir-fry chicken in oil for 5-6 minutes or until juices run clear.

3.  Add the vegetables and stir-fry for 3-4 minutes until they are crisp-tender.

4.  Stir in pineapple and soy sauce mixture - heat through.

5.  Serve over warm rice.

Makes 8 servings

• 2 pounds ground beef
• 1 envelope taco seasoning mix
• 1/2 16-ounce bag tortilla chips (or Nacho Doritos)
• 1 small onion chopped
• 1 medium tomato chopped
• 1/2 head lettuce chopped
• Sauce
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1 pound Velveeta cheese

1.  Brown Hamburger, drain, add taco seasoning mix and set aside.

2.  Crush chips into the bottom of a 9×13 inch baking dish.  Spread hamburger mixture over chips.

3.  Layer onion, tomato and lettuce on top of hamburger.

4.  In a large saucepan melt butter.  Stir in flour and stir continuously until smooth.  Stir in milk.  Bring to a boil - stirring constantly and boil one minute.  Add Velveeta Cheese and stir until melted.  Pour sauce over casserole.

5.  Bake at 400 degrees for 10-15 minutes or until bubbly.

Makes 4 servings

• 8 ounces corkscrew pasta
• 1 red bell pepper medium or green pepper, cut in short thin strips
• 1 tablespoon butter or margarine
• 4 ounces gorgonzola cheese crumbled
• 1/2 cup milk
• 1/3 cup whipped cream
• 2 tablespoons butter or margarine
• 1/2 cup parmesan cheese grated
• Black pepper

Cook pasta according to package directions; drain, return to pot, cover and keep warm if necessary.

Meanwhile, in a 10-inch skillet over medium-high heat, sauté red or green pepper in butter or margarine for 3 minutes or until crisp-tender; set aside.

In a 1-quart saucepan over medium heat, whisk cheese, milk, cream and butter or margarine until cheese melts and mixture is smooth.

Pour sauce over drained macaroni in pot. Sprinkle with Parmesan cheese; toss to coat evenly. Cover and let stand for 10 minutes to allow sauce to thicken.

Before serving, toss pasta again. Pour into a large serving dish. Sprinkle with pepper. Garnish with reserved pepper strips, parsley sprigs and additional crumbled Gorgonzola if desired.

Makes 16 servings

• 1 pork shoulder roast (about 5 pounds), trimmed and cut into 1-inch cubes
• 2 medium onions, coarsely chopped
• 2 tablespoons chili powder
• 1/2 teaspoon salt, optional
• 1-1/2 cups water
• 1 cup ketchup
• 1/4 cup vinegar
• Hamburger rolls, split

In a Dutch oven, combine meat, onions, chili powder, salt if desired, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat falls apart easily. Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks or a pastry blender. Return to the cooking liquid and heat through. Serve on rolls.

Makes 4 servings

1 8-ounce package spaghetti thin
1/4 pound mushrooms sliced (about 1 1/2 cups)
1/4 cup butter or margarine
1/4 cup flour
1/4 teaspoon paprika
1 1/4 cups water
1 cup half and half
1/4 cup sherry or vermouth
1 1/4 teaspoons chicken bouillon
1/4 teaspoon salt
1/4 teaspoon nutmeg ground
8 ounces Muenster cheese cut in pieces (about 2 cups)
2 cups chicken cubed cooked
1/2 cup bread crumbs soft
2 tablespoons parmesan cheese grated
1/8 teaspoon paprika

Preheat oven to 350°. Butter a shallow 1 1/2 -quart baking dish.

Break spaghetti in half. Cook according to package directions. Drain, cover, and keep warm.

Meanwhile, in a 3-quart saucepan over medium heat, sauté mushrooms in butter 3 minutes or until limp. Add flour and 1/4 teaspoon paprika. Cook and stir 1 to 2 minutes. Add water, half-and-half, sherry, bouillon granules, salt, and nutmeg. Stirring, bring to a boil and boil until thickened. Reduce heat to low.

Add Muenster cheese. Stir just until cheese melts. Remove from heat.

Stir in spaghetti and chicken until well coated. Spoon into baking dish.

In a small bowl, stir bread crumbs, Parmesan cheese, and 1/8 teaspoon paprika until blended. Sprinkle over top of spaghetti mixture.

Bake 30 minutes or until very bubbly and heated through.

Makes 6 servings

• 1 (4-ounce) can shoestring potatoes, divided
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (7-ounce) can tuna, drained
• 1 (6-ounce) can evaporated milk
• 1 (4 1/2-ounce) can sliced mushrooms, drained

Combine 3/4 of potatoes, soup, tuna, milk and mushrooms in a greased 13″ x 9″ baking dish. Sprinkle remaining potatoes on top. Bake, uncovered, at 375 degrees for 25 minutes.

Makes 12 servings

• 2 cups celery thinly sliced
• 2 tablespoons butter or margarine
• 1 1/2 cups green onions sliced
• 1 1/2 pounds hot dogs cut in thirds and quartered lengthwise
• 1 1/2 cups milk
• 2 eggs beaten
• 2 teaspoons sage ground
• 1/4 teaspoon black pepper
• 8 ounces sharp cheddar cheese shredded (2 cups)
• 1 15-ounce package corn bread and muffin mix

1. Preheat oven to 400°. Butter a 3-quart oblong baking dish. In a 10-inch skillet over medium-high heat, sauté celery in butter or margarine for 5 minutes. Add green onions and sauté 5 minutes longer. Transfer to a medium bowl.

2. In same skillet, sauté frankfurters for 5 minutes or until lightly browned and beginning to curl. Transfer to bowl with vegetables; mix thoroughly.

3. In a large bowl, mix milk, eggs, sage and pepper. Reserve 1 cup of the frankfurter mixture; stir remainder into milk mixture with 1 1/2 cups of the cheese. Stir in cornbread mix. Pour into baking dish. Top with reserved frankfurter mixture and remaining 1/2 cup cheese.

4. Bake for 30 minutes or until golden brown. Cut into squares.

Makes 6 servings

• 2 eggs large
• 2 pounds ground beef (or part sausage)
• 1 14 1/2-ounce can tomatoes whole, cut up and juice reserved
• 3/4 cup crackers fine crumbs (about 20 crackers)
• 1/2 cup onions finely chopped
• 2 tablespoons parsley chopped
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup brown sugar packed
• 1/4 cup cider vinegar
• 1/4 cup pineapple juice
• 2 1/2 tablespoons mustard prepared
• 3 pineapple slices canned
• 3 red maraschino cherries

1. Preheat oven to 350°.

2. In a large mixing bowl, beat eggs with a fork. Add beef, tomatoes with juice, cracker crumbs, onion, parsley, salt, and pepper. Mix until well blended. Shape into a 9 x 5-inch oval. Place in an ungreased  12 x 8 x 2-inch baking pan.

3. Bake 1 hour.

4. Meanwhile, combine brown sugar, vinegar, pineapple juice, and mustard in a small saucepan. Simmer 10 minutes, stirring occasionally.

5. Remove meat loaf from oven; drain off fat. Arrange pineapple and cherries on top of loaf. Brush glaze on meat loaf and fruit; keep remaining glaze warm. Bake 30 minutes longer. Slice and serve with remaining glaze.

Makes 4 servings

• 1 broiler-fryer chicken (about 3 lb.), cut up
• 6 tablespoons lemon juice
• 6 tablespoons butter or margarine, melted
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme dried, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup dry Italian bread crumbs

1. Pierce chicken pieces with a fork. Place chicken and 1/4 cup of the lemon juice in a large reclosable bag or a shallow dish. Turn chicken to coat. Close bag or cover dish. Marinate at room temperature for 1 hour.

2. Meanwhile, in another shallow dish, mix butter or margarine, remaining 2 tablespoons lemon juice, oregano, thyme, salt and pepper.

3. Preheat oven to 375°. Remove chicken from lemon juice and dip in seasoned butter. Coat chicken with crumbs. Arrange chicken in an ungreased 13 x 9 x 2-inch baking pan.

4. Bake, uncovered, for 1 hour or until chicken is no longer pink when cut along bone and juices run clear.

Makes 8 servings

• 2 (10-ounce) packages refrigerated pizza crust
• 1 cup ricotta cheese
• 4 to 6 ounces sliced pepperoni
• 2 cups diced fully cooked ham
• 2 cups (8 ounces) shredded mozzarella cheese
• Shredded Parmesan cheese, optional
• Dried basil, optional
• Meatless spaghetti sauce, warmed

1.  Unroll one pizza crust, stretching gently to make a 14-in. x 11-in. rectangle.

2.  Spread half of the ricotta on half of the dough lengthwise, to within 1 in. of the edges.

3.  Sprinkle with half of the pepperoni, ham and mozzarella.

4.  Fold unfilled side of dough over filled half and press edges together firmly to seal. Transfer to a greased baking sheet.

5.  Repeat with remaining crust and filling ingredients. Bake at 400° for 20-25 minutes or until golden brown.

6.  Sprinkle with Parmesan and basil if desired. Slice into serving-size pieces. Serve with spaghetti sauce.

Makes 4 servings

• 4 8 ounce ribeye steaks
• 3 tablespoons soy sauce
• 1 tbsp minced garlic
• 1 tsp ground cumin
• 1/8 tsp pepper
• 1/2 cup butter
• 1 pound fresh, sliced mushrooms
• 2 tablespoons white wine

Season steaks in soy sauce, garlic, cumin and pepper. Set aside. Sauté mushrooms in 1/4 cup butter. Add wine and sprinkle with seasonings. Sauté seasoned steaks in 1/4 cup butter (or grill) to desired doneness. Top with mushroom sauce!

Makes 4 servings

• 1/4 cup soy sauce
• 1/4 cup dry sherry or orange juice
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 teaspoon grated ginger root, or 1/4 tsp ground ginger
• 1 clove garlic, crushed
• 4 boneless skinless chicken breast halves, about 1 1/2 pounds

1. Mix all ingredients except chicken. Place chicken in resealable plastic food-storage bag or shallow glass or plastic dish. Pour soy sauce mixture over chicken; turn chicken to coat with soy sauce mixture. Seal bag or cover dish and refrigerate at least 1 hour but no longer than 24 hours, turning chicken occasionally.

2. Heat coals or gas grill for direct heat.

3. Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat about 15 minutes or until golden brown. Turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.

Makes 6 servings

• 6 pork chops
• 4 apples peeled, cored and sliced
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons butter

1.  Heat oven to 350 degrees.  Brown Pork Chops on the Stove Top

2.  Place apple slices in a greased 9×13 pan.  Sprinkle with brown sugar and cinnamon and dot with butter.

3.  Top with Pork Chops.  Cover and bake 1 hour.  (if you have think pork chops they will be done sooner and if you have really thick chops you might have to cook slightly longer)

Makes 6 servings

• 2 pounds beef chuck pot roast trimmed of fat and cut in 1/2 -inch cubes
• 1/2  to 1 pound ground pork
• 2 onions large, coarsely chopped
• 1 green bell pepper large, coarsely chopped
• 4 garlic large, minced
• 2 tablespoons vegetable oil
• 2 16-ounce cans tomatoes whole
• 1 cup water
• 1/3 cup chili sauce
• 1 4-ounce can mild green chilies chopped
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 1/2 teaspoons cumin ground
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper freshly ground
• 1 16-ounce can kidney beans or pinto beans

In a Dutch oven or large skillet over high heat sauté beef, pork, onions, green pepper and garlic in oil for 10 minutes or until vegetables and meats are browned. Drain off fat. Add remaining ingredients except beans. Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally. Add beans and simmer, uncovered, 15 minutes longer. Serve in warm bowls with shredded lettuce, grated cheese, a cruet of vinegar and saltine crackers, if desired.

Makes 4 servings

• 1/2 pound boneless beef sirloin steaks or round steak
• 1/4 teaspoon salt
• Dash of white pepper
• 1 pound broccoli, cut into flowerets and 1 1/2 inch pieces (4 cups)
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/4 cup fat-free reduced-sodium chicken broth
• 1 teaspoon vegetable oil
• 1 tablespoon finely chopped garlic (6 cloves)
• 1 teaspoon finely chopped ginger root
• 2 tablespoons brown beans paste
• 1 (8-ounce) jar sliced bamboo shoots, drained
• 2 cups hot cooked rice

Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice.

Makes 8 servings

• 2 tablespoons all-purpose flour
• 1-3/4 teaspoons salt, divided
• 1 teaspoon ground mustard
• 1 teaspoon caraway seed
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1/4 teaspoon rubbed sage
• 1 pork loin roast (4 to 5 pounds)
• 1-1/2 cups applesauce
• 1/2 cup packed brown sugar
• 1/4 teaspoon ground mace

In a small bowl, combine flour, 1-1/2 teaspoons salt, mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325° for 1 hour. Combine applesauce, brown sugar, mace and remaining salt; mix well. Spread over roast. Roast 1 hour longer or until a meat thermometer reads 160°-170°. Let stand 15 minutes before slicing.

Makes 4 servings

• 1 broiler-fryer chicken (about 3 pounds), quartered
• 1/4 cup vinegar
• 1/4 cup butter or margarine
• 1/4 cup water
• 1/4 teaspoon each dried thyme, oregano, rosemary and garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Place chicken in a shallow glass dish. In a small saucepan, combine all remaining ingredients; bring to a gentle boil. Remove from the heat. Pour over chicken. Cover and refrigerate for 4 hours, turning once. Drain and discard marinade. Grill chicken, covered, over medium heat for 30-40 minutes or until juices run clear. Diabetic Exchanges: One serving (prepared with margarine and served without the skin) equals 3 meat; also, 224 calories, 225 mg sodium, 58 mg cholesterol, 1 gm carbohydrate, 21 gm protein, 14 gm fat.

Makes 4 servings

• 2 pounds lasagna dinner entree

Prepare Lasagna Dinner Entree as directed on package.

May want to serve with bread, breadsticks or salad

• 2 broiler-fryer chicken (2 to 3 pounds each), cut up or 16 pieces of chicken
• 3-1/2 teaspoons salt, divided
• Juice of 1 medium lemon
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/8 teaspoon pepper
• Cooking oil
• 2 tablespoons water

Place chicken in a large bowl; add 3 teaspoons of salt, lemon juice and enough water to cover chicken. Soak in refrigerator overnight.

Drain thoroughly.

In a paper bag, combine flour, paprika, pepper and remaining salt. Toss chicken pieces in flour mixture; shake off excess.

Heat about 1/2 in. of oil in a large skillet. When hot, carefully add chicken and brown lightly on all sides, about 20 minutes. Reduce heat. Add water; cover and cook until tender, about 20 minutes. Uncover and cook until chicken is crisp, about 10 minutes.

Makes 4 servings

• 1 3/4 cups white rice
• 1 cup onions
• 1 clove garlic minced
• 1 tablespoon vegetable oil
• 1 10 1/2-ounce can chicken broth
• 1 15-ounce can tomato sauce
• 1/2 cup green bell peppers
• 4 10 ounce beef and bean burritos

Prepare burritos as directed on package.

In 10″ skillet, over medium heat, cook rice, onion, green pepper and garlic in hot oil for 5-7 minutes, until golden. Add broth, sauce, and pepper. Bring to a boil then transfer to a 2 quart casserole dish.

Cover and bake at 350° for 35 minutes.

Serve burritos and rice together.

• 2 cups plain yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 pounds pork tenderloin, cut into 1 1/2-inch cubes
• 8 small white onions, halved
• 8 cherry tomatoes
• 1 medium sweet red pepper, cut into 1 1/2-inch pieces
• 1 medium green pepper, cut into 1 1/2-inch pieces

In a medium glass bowl, combine yogurt, lemon juice, garlic, cumin and coriander; mix well. Add pork; cover and refrigerate for 6 hours or overnight.

Alternate pork, onions, tomatoes and peppers on eight skewers.

Grill over medium heat for about 30-35 minutes or until meat reaches desired doneness

• 2 tablespoons margarine
• 2 tablespoon flour
• 1 cup milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Good Dash pepper
• 2 cups frozen peas (use a 10 oz box, or measure 2-cups from a bag of loose frozen peas)

Get out a quart size sauce pan, or bigger. In it, melt the margarine over medium heat. Using a fork or a whisk, stir in the flour until it is smooth and lump free. Now very gradually stir in the milk. I use a whisk for this because it makes the work go faster. When the milk is well combined with the fat and flour, add the sugar, salt and pepper. Cook and stir the sauce until it begins to boil. Count to sixty, stirring it the whole while. Now add the frozen peas. Cover the pan and allow it to simmer for about 3 to 5 minutes over medium heat. The peas should thaw and cook briefly, but not too much. Over cooking is ruin for this dish. It needs the peas to only barely cook, bringing out their freshest flavor. This recipe is easily doubled, as written it serves 4 to 6, depending on how much the family likes the peas. Some folks add 1/2-cup of shredded cheese to this dish, but I don’t much like it that way. Still it is an option worth considering for persnickety eaters. These may be served on top of baked potatoes for a nice vegetarian main dish. Simple but good.

This yummy and frugal casserole was submitted by HBHW reader Jennifer M.

• 1 4lb head of cabbage
• 2 rolls of any flavor sausage (it’s all about what you prefer)
• 2 sleeves of saltines
• Ketchup to taste
• Block cheese (it melts best)

Shred cabbage just enough to soften, then drain and set aside. Brown sausage (as you would ground beef), drain and set aside.  Grease two casserole dishes and begin to layer:

• crush saltines and put on bottom
• top with cabbage, sausage, ketchup, and cheese
• repeat one more time, topping everything with cheese.

Put in oven at 425 degrees until everything heats through and cheese melts.  Serve one and freeze the other.

Everyone, including my picky-est eater, loves this dish.

I have to admit, I’m not always very successful using coupon. But there are some ways to make them work and get quite the bargain. I asked some of my friends who save a lot of money using coupons. The following is a combination of everything they had to share. Give it a try and see if you can make coupons work for you.

Do coupons save you money? The short answer to this question is yes. But, you have to use them in order for the coupon to be of any benefit. Here are some ways that coupons can save you a lot of green.

Coupons used to be only paper. You could cut them out of the Sunday paper and they were good for a month or two. Now, coupons are in the newspaper, magazines, printable from websites and in the form of online coupons that are great when shopping on the Internet. With so many choices for coupons, you can save money at every turn.

1. Cut out coupons for the grocery store. People have to eat. It’s a fact of life. Those coupons in the Sunday paper are good for everything from cat food to candy bars (not that you should eat a lot of those). Snip all that may apply to your household needs.

2. Get organized. Use a slotted folder or one of those coupon expandable files to hold all of your coupons. Categorize the slots so every time you go to the grocery store, you can pull out the stack of coupons that pertain to the goodies in your buggy.

3. Use coupons for other things besides the grocery store. Coupons can be found in magazines on advertising pages and in amongst your mail on other days of the week. There are coupons for restaurants, car repairs, mattresses and carpet steam cleaning. Everyone will need car repairs at some point (especially after your last payment) so those auto coupons can come in handy.

4. Present your coupon before you buy in some instances. This applies to restaurants and car repairs. If you have any questions about the coupon’s validity, ask before you spend the time shopping. If you can have your brakes serviced for $100, be sure that it includes both sets of brakes and the rotors and/or brake pads. Know what you are getting so you can judge if the coupon is a good deal.

5. Look for other bargains to pair with your coupons. Coupons can be just like money – it burns a hole in your pocket. If you have a coupon for 20 percent off your purchase at an electronics store, shop the store circular to see if they have anything on sale that you want to purchase. Save that 20 percent off coupon for when that laptop you want goes on sale. Now, you’ll get an extra percentage off the total price.

6. Use store incentives. Some stores (mostly grocery stores) offer coupons and discounts just for signing up for their store incentive card. Just by walking in the store, you receive a discount on many items they sell. In combination with a coupon you can save more.

Coupons can save you money on clothing, groceries, automotive needs, travel and movies. To get the most bang for your buck, read coupons carefully and bide you time before you use them to receive the greatest benefit.

4 Places to Find Free Coupons

They say the best things in life are free. That extends to coupon offers as well. For all that you do every day, its okay to take advantage of a few free deals. Besides, if someone is offering them, they want you to benefit obviously.

Why are free coupons available?

In short, it is a great advertising move. You have to spend money to make money. And, in business, you want to make money. Free coupons get you to shop for one thing and the advertising will get you to try something else while you are there.

There are plenty of places to find free coupons if you know where to look. Here are just four of the most popular ones.

Magazines, Newspapers & More

The first place to look is your reading material. In among all of the other coupons you receive, there are always a couple of free ones lurking. In magazines, advertisers love to slip in a free coupon for a trial sample of their latest hair care product or lotions. When new stores open, they are glad to send out coupons for free scoops of ice cream or a tree trial size item just to get you to visit the store.

Survey Sites

Survey sites are also places to find free coupons. You can use free coupons for other things besides groceries. For filling out surveys on sites like Nubella.com you will be able to take advantage of discount links for free beauty products and trial sizes of food products.

With these short surveys, you can also gain access to free doses of medication. When your doctor prescribes a certain drug for you, you can use the free coupon at the pharmacy to save on your prescription bills. Who couldn’t use that nowadays?

Websites

Online, you can surf the Web for sites offering free coupons. Now there are some scam artists out there so read the entire coupon offer before clicking on anything. If the coupon is free, the only vital information you may have to enter is your email address or physical address and your name. Anyone who asks for financial information is out to get you.

Try a site like www.mysavings.com. Just for signing up for a free membership, you gain access to hundreds of free coupons that will save you money. Once you sign up for membership on one site, others will be knocking at your virtual door asking you to sign up with them.

Your Inbox

Your email is another great place to find free coupon deals. Before you clear out that bulk mail folder or delete your junk mail, look through the subject lines. You are bound to come across a coupon site or two.

Who wouldn’t want to open their mailbox and find coupons for freebies or a box of free samples? It costs you nothing but an email address to get started with most of the sites online and since it’s free, you can cancel at anytime you wish.

5 Best Websites for Finding Coupons

Online coupons save the shopper tons of money. Printable coupons offered by websites also save you money when you want to venture out and visit the actual store. If you want to find more coupons than the ones in your Sunday paper, here are five of the best sites for coupons of all types.

Why do you use coupons? They provide a discount on items and services that you use most. For the manufacturer who offers the coupon, they get advertising that costs not very much. Whenever you don’t use coupons, they are still saving money. They can claim their losses, but what about you?

It costs you nothing but a little time to search out and use coupons that are available for your needs. Once you get in the habit of clipping them, taking them to the store or entering that online coupon code, you will wonder what you ever complained about in the first place.

1. Currentcodes.com – This site lists online coupon codes for hundreds of stores, some operate online only and others have physical stores. You can browse by merchant or by category of item you want to purchase. The coupon codes are constantly updated for your convenience by their staff so that you can have one stop shopping for all of your online coupon needs.

2. MyCoupons.com – Here you can find thousands of coupons both printable and online coupon codes. There are also shopping forums to discuss everything from shopping savvy tips to how to use coupons to your greatest advantage. If you know of a useful coupon code that you don’t find on the site, you can enter it for others to use. New to the site is also a feature where you can buy unwanted gift cards with a variety of available balances.

3. CouponCabin.com – Find coupon codes for hundreds of items including cosmetics, pet supplies and sewing fabric. You can even get discounts on buying gift certificates for restaurants. There is a section with coupons where you can receive free samples either or filling out a questionnaire or for a “Buy One, Get One Free” deal.

4. Wow-coupons.com – This coupon site has a US and a UK site. You’ll find coupons for grocery stores, gyms, dentist visits, clothing stores and more. If you are looking to travel, there are coupon codes for that as well. Just about everything you are looking for can be found at Wow. Part of the fun is just looking to see all the great things they offer.

5. CouponMom.com – You don’t have to be a mom to make use of this site. Anyone who wants to save on their online and offline shopping can check it out. Find coupons for fast food restaurants, free samples, printable coupons and other offers that will save you money. Membership is free.

If you are looking for more coupons than just the ones you find in the newspaper, try these five sites.

What You Need to Know About Online Coupons

Online coupons are the wave of the future. Technology has afforded us the ability to shop in cyberspace and that has extended also to saving money there. Before you shop again learn a few facts about online coupons.

Online coupons are not like printable coupons that you find in newspapers and magazines. Online stores can’t scan your coupon like they do in the store. Instead, you will see a picture of a coupon that has a bolded code made of numbers and letters at the bottom. This code is the way that you use online coupons.

Some sites call this code a coupon code and some call it a promotional code. The two names are interchangeable. A coupon code (we’ll call it that since we are talking about coupons) is used at checkout just like in the actual store.

But, where do you find these handy coupon codes for online coupons? Stores don’t tell you this but there are sites that list coupon codes for a number of popular stores. One such site is www.currentcodes.com. This site keeps up with the latest codes so you don’t have to spend tons of time visiting website after website to find the code you’re looking for.

If you get an offer through an email from a site to shop there, go to your coupon code site and see if that store offers any coupon codes you can shop with. It is like a goldmine for online shoppers. There are online coupon offers like “Free shipping on all orders”, “Save $50 on all orders over $100”, and “15% off your entire order.”

Online coupon codes do expire so be mindful of time limits. Read the fine print after each coupon code so you know the exact requirements for the coupon code to be valid. You don’t want to get to check out and find out that you can’t use your code.

Some online coupons are presented to you in the form of links. If you’ve ever bought anything online, you will get an email from everyone wanting you to spend money with them. In the email ads, you’ll see things like “Click here to save 10% on your next order.” By clicking on that link, you are taken to the offer website to the page where you can use your savings. Upon checkout, your savings are automatically deducted because you clicked on the discounted link. But, check to be sure you aren’t being ripped off.

With online coupons, there are no long lines to stand in and you don’t use up your precious gas driving to the store. Many online stores offer deals on items that aren’t for sale in their physical stores. These coupon codes take some time to find, but they add up to big savings for the diligent shopper.

Pitfalls to Avoid When Using Coupons

I have two more pieces of advice for you when it comes to saving with coupons. Here they are:

1) Don’t let it suck up all your free time. Cliping and using coupons shouldn’t take you very long. Your time is valuable and you have better things to do than spend 5 hours to save an extra $2. Make sure the savings with coupons are worth the time you are spending on it.

2) Don’t Buy Things You Don’t Need!
This has always been my big downfall. I find some great coupons, but end up buying brand-name items I don’t really need. Keep asking yourself as you clip coupons - “Is this something I would usually buy”? If it isn’t, just skip that coupon or you’ll end up spending more than you would have otherwise.

Now it’s your turn. What are your best coupon savings tips?

• 1 Small Carton of Fresh Strawberries
• 1 tbsp of sugar
• 1 package of instant vanilla pudding mix
• 1 cup of milk (or enough for pie filling directions on pudding mix)
• whipped topping
• 1 graham cracker crust
  
• Shaved chocolate or cocoa powder (optional)

Pick out 6 pretty strawberries and set them aside. We’ll use them later to decorate the pie. Wash the remaining strawberries. Remove the stems and cut them into chunks. Put them in a small bowl, add the sugar and stir. If the berries aren’t very sweet at all, you may want to add a little more sugar. Set aside.

Prepare the pudding mix according to the instant pie filling directions. Fold 1 cup of whipped topping into the prepared pie mix. Take a big spoon full of the pie mixture and spread it in the bottom of the pie crust. Make sure the whole bottom is covered. Add a little more as needed.

Pour the sugar and strawberry mixture in the pie crust. If there is a lot of liquid, use a slotted spoon to get just the berry pieces. Top the berries with the remaining pie filling.

Spread enough whipped topping on top to completely cover the pie. Cut the strawberries you set aside in half and put them on top of the pie. I like to work in a clock like pattern, adding one berry half at 12 and one at 6. Then I add them in the 9 and 3 position and so forth.

When you’re all done, you can sprinkle some shaved chocolate or a little cocoa powder in the middle.

• 6 tbsp Butter
• 24 Graham Crackers
• 1/4 Cup of Sugar

Put the graham crackers in a large ziploc bag and crush them with a skillet or a rolling pin.

Put the butter in a medium microwave safe bowl and microwave for 20 seconds. Look at the butter and continue microwaving in 10 second intervals until it is melted.

Add the crushed graham crackers and the sugar to the bowl and stir to combine. Press the mixture into two pie plates and allow to cool.

These crusts can be used as is, or you can bake them at 350F for 10 minutes. Allow the crust to cool completely before using it for no bake pies.