Low Cost Home Cooking From Scratch
A mom with a lot of mouths to feed and not much money,I created a few trick. My favorite is ALMOST RICE A RONI.
My family loves the stuff. I could buy 1 box but needed more.
ALMOST RICE A RONI
1 BOX OF YOUR favorite flavor Rice A Roni
1 additional cup rice or small pasta. Fix according to box instructions adding the additional 2 cups of water for the rice. Also add bullion or the flavoring paste to taste. They will never know!
I keep a large plastic container with a sealed lid in my freezer and as I finish a meal cleanup, I pour those last bits of canned/cooked vegetables, broths and vegaetable juices into the freezer container.
When the container is filled (or it rains, whichever comes first! ) I place the combined items in a large dutch ove. I add browned ground beef or turkey, any leftover cooked meats, a jar of my homemade tomato juice/stewed tomatoes/canned tomatoes, along with a can of chicken or vegetable broth and let simmer.
After contents are at room or warm temperature, I add a can of pinto beans, chopped onion, celery, carrotes, and fresh potatoes (chopped) and bring contents to a boil. Turn down mixture and let simmer together till fresh veggies are tender.
I then add Italian seasonig, S & P to taste, and before serving, add a slice of Velveeta cheese to soup. Add hot biscuits and you’re good to go! Frugal, fast and fun to share!
The kids love this, it’s cheap, quick and easy.
Bake at 400 until cheese melts, enjoy
2 cups of flour self-rising
2 cups of sugar
Jar of apple blue berry baby food
cup of walnuts
3 eggs
cup of oil
2 teaspoons of cinnamon
Mix together and bake at 350 until knife comes out clean.
Here is a good recipe for ground beef.
2 lbs. ground beef
3/4 C. uncooked white rice
1/2 C. diced onion
1/2 C. diced green pepper
1 Bottle (18 oz.) your favorite BBQ sauce
1 C. water
Directions:
1. Preheat oven to 375 degrees
2.. Mix ground beef, onion, green pepper & rice together.
3. Form into walnut sized meatballs
4. Put them in a greased 9″ x 13″ baking pan. You may need 2 pans.
5. Mix BBQ sauce & water, pour over meatballs.
6. Cover and bake for 30 min. Then uncover and turn the meatballs over. Add more water if it looks dry. Recover & bake again until done, maybe 15-20 minutes more.
Good with green salad.
Please Note – July Angel Food Menus are delivered in August, so you will actually be using them throughout August.
The four weekly menus are based on the food items provided by Angel Food Ministries in August which include:
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
Sunday
Fish Stick Supper
Monday
Chili Tortilla Stack
Tuesday
Country Chicken Breasts
Wednesday
Ribs and Limas
Thursday
Pasta Italiano
Friday
Skewered Pork
Saturday
Ribeye Steaks
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
Sunday
Mac and Beef Dinner Entrée
Monday
Burger and Veggie Packets
Tuesday
Turkey and Pasta Casserole
Wednesday
Caribbean Chicken and Sweet Potatoes
Thursday
Beef in Pita Pockets
Friday
Chicken and Vegetables with Dumplings
Saturday
Smothered Pork Chops
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
Sunday
Kung Pao Beef
Monday
Chicken Supreme
Tuesday
Ham and Broccoli Dinner
Wednesday
Tuna Tetrazzini
Thursday
Pasta and Bean Skillet
Friday
Chicken and Strata Divan
Saturday
Pork Casserole
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
Sunday
Fiesta Taco Casserole
Monday
Grilled Honey Mustard Pork Chops
Tuesday
Chicken and Rice Casserole
Wednesday
Cheesy Lasagna
Thursday
Easy Southwestern Stroganoff
Friday
Italian Spaghetti Meat Sauce
Saturday
Fried Chicken and Creamy Gravy
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 6 servings
1. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.
2. Heat oil (1/4 inch) in 12-inch skillet over medium-high heat until hot. Cook chicken in oil until light brown on all sides, about 10 minutes; reduce heat. Cover tightly and simmer, turning once or twice, until thickest pieces are done and juices of chicken run clear, about 35 minutes. If skillet cannot be covered tightly, add 1 to 2 tablespoons water.
3. Remove cover during the last 5 minutes of cooking to crisp chicken. Remove chicken; keep warm. Prepare Creamy Gravy; serve with chicken.
For Creamy Gravy
1. Pour drippings from skillet into bowl, leaving brown particles in skillet. Return 2 tablespoons drippings to skillet. Stir in flour.
2. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce, if desired. Stir in salt and pepper.
Makes 4 servings
Brown ground chuck with onion and garlic in large saucepan. Drain off fat. Put in crockpot with remaining ingredients. Stir to break up tomatoes. Cook all day in the crockpot on LOW setting. Stir occasionally.
Serve over hot cooked pasta.
Makes 4 servings
1. Cook beef in 10-inch skillet over medium-high heat about 8 minutes, stirring occasionally, until brown; drain.
2. Stir water, salsa, pasta and salt into beef. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
3. Stir in sour cream. Cook just until hot.
Makes 12 servings
1. Heat oven to 350°.
2. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour and 1/2 teaspoon salt. Cook, stirring constantly, until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Stir in Swiss cheese, mozzarella cheese and 1/2 cup Parmesan cheese. Cook and stir over low heat until cheeses are melted. Mix remaining ingredients except noodles and remaining Parmesan cheese.
4. Spread 1/4 of the cheese sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2 inches; top with 4 uncooked noodles. Spread 1 cup of the cottage cheese mixture over noodles; spread with 1/4 of the cheese sauce mixture. Repeat with 4 noodles, the remaining cottage cheese mixture, 1/4 of the cheese sauce mixture, the remaining noodles and remaining cheese sauce mixture. Sprinkle with 1/2 cup Parmesan cheese.
5. Bake uncovered until noodles are done, 35 to 40 minutes. Let stand 10 minutes before cutting.
Makes 8 servings
Wash chicken parts. In large kettle cook chicken parts in enough water to barely cover chicken; add sliced onion and 1 tablespoon salt. When chicken is tender, drain; save broth. Remove bone and skin from chicken pieces; cut into pieces and set aside. In medium saucepan bring 2 cups water to boil, add 1 teaspoon salt; stir in rice, reduce heat; cover and cook 25 minutes.
Meanwhile, in medium saucepan melt butter (or margarine) over medium heat; add sliced mushrooms; cook and stir until lightly browned. Sprinkle flour over mushrooms and gently stir. Add 3 cups reserved chicken broth; cook and stir until smooth and thick. Add cream and seasonings. Spoon cooked rice into 3-quart casserole; top with chicken, then with sauce. Sprinkle with sliced green onions and cheese. Bake at 400 degrees F. for 20 to 30 minutes.
Makes 4 servings
1. Mix all ingredients except pork.
2. Cover and grill pork 4 to 5 inches from medium coals 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is tender and slightly pink when centers of thickest pieces are cut. Discard any remaining honey mixture.
Makes 6 servings
Heat oven to 350°. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stir-ring occasionally, until brown; drain. Stir in beans and salsa. Heat to boiling, stirring occasionally. Place broken tortilla chips in ungreased 2-quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and salsa.
Makes 14 servings
Brown meat; add onion, celery, green pepper, and mushrooms. Sauté in meat juices until vegetables are limp, adding vegetable oil if needed. Add salt and pepper to taste. Mix in pimiento, soups, water, soy sauce, and sugar. Add macaroni to meat-vegetable mixture. Pour into a 9 x 13-inch greased casserole or 2 8-inch square casseroles and top with chow mein noodles. Cover with foil and bake in a preheated 350° F oven for 1 hour. Remove foil and bake 15 minutes to crisp noodles.
Makes 8 servings
Place 6 whole bread slices in the bottom of a greased 9 x 13-inch baking dish. Cover with broccoli; layer with one-half of the cheese. Add meat and remainder of cheese. Combine milk, chicken stock, eggs, salt, mustard, and onion. Pour gently over layers. Top with bread rounds. Cover and place in refrigerator overnight. Bring to room temperature before baking in a preheated 325° F oven for 55 minutes or until set. Sprinkle Parmesan cheese on top of bread rounds; carefully brown under broiler. Let set 10 minutes before serving.
Makes 4 servings
1. Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat to low.
2. Cover and simmer about 15 minutes, stirring frequently, just until macaroni is tender. Sprinkle with cheese.
Makes 6 servings
In a large skillet heat margarine; add celery and onion. Sauté for 5 minutes, stirring. Add soup and liquid; simmer 3 minutes. Add 1/4 cup Parmesan cheese, tuna, olives, and pimiento. Combine and heat thoroughly. Season with parsley, lemon juice, thyme, marjoram, and optional garlic powder. Mix in spaghetti and pour mixture into a greased 3-quart baking dish. Top with remaining 1 cup Parmesan cheese. Bake in a preheated 375° F oven for 30 minutes or until hot and bubbly. Brown under broiler.
Makes 12 servings
Heat oven to 350° F. Grease a 9 x 13-inch baking dish. Cut broccoli spears into bite-size pieces and spread in baking dish; cover with sliced eggs. Combine ham, cheese, tapioca, green pepper, onion, celery, parsley, mayonnaise, milk, and soup. Pour over contents of baking dish. Cover with a mixture of bread crumbs and melted margarine. Cover and bake for 15 minutes; uncover and bake for another 15 minutes.
Note: Make ahead and remove from refrigerator 1 hour before baking.
Makes 10 servings
In a 5-quart Dutch oven over high heat, bring chicken, water, coarsely chopped onion and bay leaf to a boil; reduce heat to low, cover and simmer for 1 hour or until chicken is tender. Remove chicken. Strain broth; skim fat from surface and set broth aside. When chicken is cool enough to handle, remove meat from bones; cut into bite-size pieces. You should have about 4 cups of meat. Discard bones and skin.
Preheat oven to 400°. In a large bowl, mix chicken, bread crumbs, rice, celery, eggs, remaining chopped onion, pimiento, salt and 3 cups of the reserved chicken broth. Pour into a shallow 3-quart baking dish. Bake for 25 to 30 minutes or until set. Cut into squares. Serve plain or use leftover chicken broth to make your favorite chicken gravy or mushroom sauce.
Makes 4 servings
Prepare Roasted Peanuts (see Fish & Shell Fish: Roasted Peanuts). Trim fat from beef steak; cut beef into 3/4-inch cubes. Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.
Remove seeds and membranes from chilies. Cut chilies into very thin slices. Cut green onions diagonally into 1-inch pieces. Cut bell pepper into 3/4-inch squares.
Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from wok.
Heat wok until very hot. Add 2 tablespoons vegetable oil, tilt wok to coat side. Add chilies, garlic, gingerroot, bean sauce and bamboo shoots; stir-fry 1 minute. Add beef, bell peppers and sugar; stir-fry 1minute. Stir in green onions. Sprinkle with peanuts.
Makes 6 servings
1. In bowl mix cornstarch broth, and pepper until smooth. Set aside.
2. Spray medium skillet with cooking spray and heat over medium-high heat 1 minute. Add chops in 2 batches and cook 10 minutes or until browned. Set chops aside.
3. Remove pan from heat. Spray with cooking spray. Reduce heat to medium. Add onion and cook until tender-crisp.
4. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chops to pan. Reduce heat to low. Cover and cook 5 minutes or until chops are no longer pink. Serve with noodles.
Makes 8 servings
1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
2. Cover and cook on low heat setting 9 to 10 hours.
3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.
Makes 4 servings
1. Cut pita breads in half; open to form pockets. Spread mustard on inside of pita pocket halves.
2. Fill pockets with beef, tomato, cheese and lettuce. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab ‘n go.
Makes 8 servings
Prepare Tropical Fruit Salsa. Place chicken in shallow glass or plastic dish. Mix remaining ingredients except sweet potatoes; pour over chicken. Cover and refrigerate 1 hour.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 5 inches from medium heat 10 minutes. Turn chicken; brush with marinade. Add sweet potato slices to grill. Cover and grill chicken and potato slices 10 to 15 minutes, brushing frequently with marinade, until chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken and potato slices with salsa.
Makes 4 servings
1. Heat oven to 400°. Cook pasta as directed on package. While pasta is cooking, cook chicken in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain.
2. Spoon chicken into ungreased 2-quart casserole. Stir in frozen vegetables, tomato sauce, pasta, garlic salt and pepper.
3. Cover and bake about 30 minutes or until vegetables are tender. Stir; sprinkle with cheese.
Makes 5 servings
1. Heat oven to 450°. Cut five 18 x 12-inch sheets of aluminum foil. Mix beef, Worcestershire sauce, 1 teaspoon garlic pepper and the onion powder. Shape mixture into 5 patties, about 1/4-inch thick.
2. Place 1 patty on each foil sheet about 2 inches from 12-inch side. Top each with frozen vegetables and steak fries. Place 1 piece of corn next to each patty. Sprinkle 1/2 teaspoon garlic pepper over vegetables. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Place packets on large cookie sheet.
3. Bake 15 to 20 minutes or until patties are no longer pink in center and juice of beef is clear. Place packets on plates. Cut large X across top of each packet; fold back foil.
Makes 4 servings
Prepare mac and beef dinner entree as directed on package.
August 25th 2009
Editorial
Last week I told you that I was making some small changes to the HBHW newsletter to make the “I’m looking For” section easier to deal with and more importantly to make sure you get your responses to the requests in a more timely fashion. It’s working out beautifully and it has definitely inspired you to submit even more requests than usual. Take a minute to look through the requests below and leave a comment if you feel you can help out a reader with a recipe or tip. I can’t wait to read what you are coming up with and will head over there myself as soon as I get this newsletter sent out to you.
We also had a chance to vote on the frugal recipes that were submitted the week before. You can take a look at the results here:
http://www.hillbillyhousewife.com/blog/?p=1713
The winner is Rose with her Honey Garlic Chicken. Second place is Malisa Weber with her Liquid Laundry soap recipe and Debora Powers takes third place with her Poor Man’s Rolls. If each of you could send me an email, I will get your prizes out to you right away.
A big thank you goes out again to everyone that submitted a frugal recipe and also to everyone that took the time to vote. I had a lot of fun with this and will definitely come up with some more contests like it in the very near future.
That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at susanne@hillbillyhousewife.com
Warm Regards,
Susanne – The Hillbilly Housewife
Sponsor
I just came across this last night… you can get a 1-year subscription to Southern Living for just $5 from Amazon.com.
I ordered mine last night and can’t wait for the first issue to arrive. I’m always tempted to buy one of these when I’m at the grocery store, but just can’t justify the cost per single issue. $5 a year I can do though 
Inspirational Quote
“Don’t be afraid to give your best to what seemingly are small jobs. Ever time you conquer one it makes you that much stronger. If you do the little jobs well, the big ones tend to take care of themselves.” -Dale Carnegie
Reader Question
I just make mozzarella cheese with whole milk, critic acid and rennet. The rest is the whey, almost a gallon. What do I do with whey? Can I make yogurt with whey? What else can I do with whey? I just hate to waste it and want to re-use it.
Justine S
Hi Justine,
I wouldn’t throw it out either. It’s a vary nutritious liquid. You can use it in soups and stews. I haven’t tried this myself, but you supposedly can also use it as the liquid in baking your bread, which would instantly add some protein to it. I have used it to make pancakes, biscuits and even corn bread (instead of milk) and it worked out great.
Hope this helps.
Susanne
News From The HBHW Club
This is a new section of the newsletter. Each week I’m going to share some tidbits of what’s going on at the HBHW Club with you. I hope you enjoy these extra tips, recipes and ideas and of course would love to have you join the club.
As a HBHW newsletter subscriber, you can join for only $10 per month here: http://www.hillbillyhousewifeclub.com/special.html
Here’s one of the recipes that were submitted this past week.
Oven Baked Creamy ‘n’ Crunchy Potatoes
* 4 cups mashed potatoes
* 1/2 quart cottage cheese
* 1/2 pint sour cream
* 1/2 cup chopped chives or green onion
* 4 pats butter, more or less as desired
* 1/2 cup toasted slivered almonds
Stir first 4 ingredients together and put into lightly greased 8 x 8 inch oven casserole. Arrange butter on top, then sprinkle on almonds. Bake at 350 degrees for 30 minutes or until nicely browned and heated through.
And here are some of the other recipes that have been added in the past few days.
All in all, we have over 170 new recipes in the member area already. This week we’ve been talking about natural heart burn relief, roasting brussel sprouts and have been sharing a new frugal tip of the day.
Ready to join us? We’d love to have you! http://www.hillbillyhousewifeclub.com/special.html
This week’s featured article was inspired by some emails I receive quite frequently. The question boils down to how one can convince the rest of the family to live more frugally. Read my answer in this article about adapting a more frugal lifestyle.
Frugal Living Is A Family Affair
Frugal Tips
You can get about twice as much zest and juice from lemons and oranges by following these easy steps.
(I buy lemons in a 3-5# net bag as they are much less expensive that way.)
1. wash them with a fruit and vegetable wash to remove chemicals and bacteria. 2. dry and put back in the net bag to freeze.
3.Grate the zest as needed while lemons/oranges are still frozen. If you do not need the juice put the lemons/oranges back in the freezer until you need the juice.
4. for juice, thaw the lemons/oranges before squeezing. (You need to think ahead to do this. I usually put the lemons in the refrigerator the night before, or you can thaw them in the microwave, pierce the skin or cut in half and put in a bowl first.)
Fran
When buying Organic Coffee-(because less chemical toxins) grind in the store (or with your own) on the “Finest” setting-”Turkish” and you will use approx. half the coffee you normally would.
Christine from WI
Recipes
I have quite a few new reader submitted recipes to share with you this week. Here they are:
Crockpot Cream Cheese Chicken
submitted by Lisa Avelar
Pineapple Angel Cake
submitted by Virginia D.
Cheesey Pasta
submitted by Kat
Veggie Corn Fritters
submitted by Amanda
If you would like to share a favorite recipe and have me publish it in an upcoming edition of the HBHW newsletter, go here to submit it:
http://www.hillbillyhousewife.com/submit
I’m Looking For:
This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, submit it here and I will post it in an upcoming newsletter. I’ll give you my input and other readers of the newsletter will have the opportunity to share their recipes and tips as well. So take a moment to post your questions and of course if you have a tip or idea for any question posted in this section feel free to leave a comment under the appropriate post.
I’m Looking For Requests
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I’m Looking For Responses
Below you will find some of the recent responses to the “I’m Looking For” Requests. You may also want to go directly to this section and browse through all the recent submissions and replies. To do so, click on “I’m Looking for” here, and start looking through them.
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Inspirational Story
BAKING A CAKE
Author Unknown
A very ill little boy was telling his Grandma how “everything” was
going wrong…school was too hard, family problems other than his
illness, his severe pain, just all the hardships he was going through.
Meanwhile, Grandma was baking a cake. She asked the child if he would
like a snack, which of course he does. “Here. Have some cooking oil.”
“Yuck,” said the boy. “How about a couple of raw eggs?” “Gross, Grandma.”
“Would you like some flour then? Or maybe baking soda?” “Grandma, those
are all yucky!” To which the Grandma replied: “Yes, Sweetheart, those
things seem bad all by themselves. But, when they are put together in
the right way, they make a wonderfully delicious cake! God works the
same way. Many times we wonder why He would let us go through such
bad and difficult times, but, God knows that, when He puts these things
all in His order, they always work for good! We just have to trust Him,
and, eventually the yucky stuff will make of our lives something wonderful!”
Final Thought
That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful. And by all means feel free to forward the newsletter to family and friends or even better, encourage them to subscribe to it.
Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.
Warm Wishes,
Susanne – The Hillbilly Housewife
I receive emails quite frequently from readers that ask me what they can do to get the rest of their family to eat more frugally and spend less money on anything from groceries to other household items, cars, entertainment etc. Last week a reader asked me what I recommended she do. She would like to cook more frugally and include plenty of beans and rice in her cooking, but her husband won’t eat it and ends up grabbing fast food instead. I’ve been pondering the issue for the past week or so, trying to figure out what to tell everyone that approaches me with a question along those lines.
Sure, I could come up with some tips to make homemade inexpensive meals more palatable, but those would only work occasionally, and probably not for long. Instead, I decided to approach the issue from a more general angle. What it really boils down to is the simple fact that you can’t force your family members to embrace a frugal lifestyle. Instead it should be a decision that is made by and includes the entire family.
First, I recommend you sit down with a piece of paper and a pen and write down exactly why you want to live more frugally. And don’t just write down “to save money”. If that’s your first thought, think about what you want to save the money for. Come up with all the reasons why living more frugally is good for your family and what it will do for you. For example, you may want to live more frugally so you can get out of credit card debt which would eventually allow you to worry less and even have some money for fun things like toys, new bikes or a vacation.
Another reason may be that money has gotten very tight because of a job loss or the likes and living more frugally will allow you to keep your home and put food on the table. Another great reason may be to simplify live and spent more quality time together as a family.
Take the time to get very clear about your WHY. Then it’s time to start talking to the rest of your family. I recommend you start with your spouse and then when the two of you are on the same page start discussing it with the kids.
A good starting point for the discussion with your spouse is to how much money you have coming in each month and how much is going out. Track your income and expenses for a month and write them down in a notebook or a spreadsheet. I like to group my expenses in related categories (i.e. all utility bills etc.).
Next go over the budget with your significant other and see where you can save, or what expenses you can cut out altogether. Don’t forget to talk about what you will use the “extra money’ you are saving for.
Be willing to compromise on certain issues. That high-speed internet package may not be worth the money to you, but it may be to your spouse. Allow for some give and take, but keep your goal of living more frugally in mind.
Once you and your spouse have a good grasp on how you want to change your lifestyle, it’s time to bring the kids on board as well. Find some little ways they can help make the change and find a way to compensate for anything you are “taking away” from them. Cutting out the cable bill might be a tough one for kids that are used to coming back from school to watch their favorite cartoons. Plan to spend some extra time with them instead, read some books or allow them to have a friend over to play.
If you are cutting “Eating Out” from your budget, have some fun with dinner and throw a pizza party one night a week, or set up a taco bar. Just have fun with it and come up with some fun alternatives.
When it comes to food, work with your family and try various different frugal dishes. There is an abundance of them out there. A good start is the frugal recipe section right here. Try new things, get the kids to help you cook and then have everyone rate the new dishes. Before you know it, you’ll have quite a few new family favorites and some other recipes that your loved ones can live with.
If there is a particular dish that you used to have at a restaurant or bought at the store, search for it by name with “copycat” or just “recipe” in your favorite search engine. You can often find some great recipes that will allow you to make the same or a very similar item at home for a fraction of what you used to pay for it.
Just keep in mind that frugal living is a family affair. Get everyone involved, listen to their ideas and don’t forget to remind them (and yourself), why you are making the change to this simpler, less expensive life and before you know it, it you and your entire family will have adjusted to this new lifestyle.
I’m looking for some new things to do with ground beef. I am getting tired of meatloaf, sloppy joe’s, burgers, burrito’s, shepherd pie, etc. They are good for dinner, but I would really like some “new” recipes to add to my mix.
I’m looking for a recipe for an old-fashioned (1950′s era) chocolate pie using Jello chocolate pudding in the filling. It has a meringue topping.
I don’t remember much about mother’s homemade tomato soup (until I left home I wasn’t even sure Campbell’s made such a thing) But I do remember her teaching me that her home ec teacher, taught the “colors of the flag” for the best tomato soup — i.e. “Put the red into the white and you will not be blue” I can never duplicate her recipe, since it calls for at least one quart of home-canned tomatoes
Because of health issues with my son we are going to be starting a gluten, casien, soy, yeast(when possible), food-dye free diet.
Does anybody have any easy to make, kid friendly recipes that they could share with me?
My Granny made pumpkin preserves every fall. I have found many recipes for pumpkin butter but none for pumpkin preserves. Can anyone out there help?
Karen Ann
I am looking for frugal low carb casserole or slow cooker receipes that actually have some taste.
Hi I went to Dixie Stampede in Tennessee ans had some great creamy vegetable soup.I would love the recipe .Please if you know how to make it please comment below.
Thanks,
Chris
I have been searching for buckwheat scrapple recipes and can find none I care for, if anyone knows what R&R Provisions of Easton,Pa Scrapple tastes like that is what I am looking for; but I will try all recipes until I find the best one so pile them up pleaseeeeeeeee!
I am looking for a strawberry angel food dessert I used to make about 10 years ago and lost the recipe.
I remember you tore up the cake into bite size, used thawed frozen strawberries and whipping cream or Cool Whip. Not sure if it included Jello? I know I used to add some walnuts also. Put into 9X13 pan and refrigerator but don’t remember the quantities.
A friend of mine recently asked me if I had a recipe for Pickled Leeks. He says his aunt used to make them using the wild leeks from her yard and they were very good. She told him they were easy to make “just pour brine on the clean leeks and seal”. I have looked but I can’t find a recipe that will keep longer than 1 month. Can anyone please help?
Thanks, Deb
My Grandmother used to make a jelly with orange peels in it. It was the best! I have tried orange marmalade from the store but it doesn’t taste the same. I’m learning to do my own canning and granny’s gone now so if anyone can help me with this,thank you so much!
I bought your freezer cooking ebooks and was going through the recipes and a lot called for cream of something soup. I cannot eat the cream condensed soups; what could I use instead?
Thanks!
I need receipes for Church Camp that kids like. Thanks
I’m looking for a biscuit recipe like my grandmother in Arkansas used to make. It tasted like a roll rather than a biscuit. She used fresh milk and baked them in a wood stove. Does anyone have this recipe?
Back in mid-1970s – early 1980′s, my mother started making what she called marshmallow cream pies. I’m sure she got the recipe off a jar of cream or bag of marshmallows. It was my favorite pie and she’d never give me the recipe, only my sister, and now she’s dead.
I had this recipe about 20 years ago and my family loved it. It is a beer batter chicken and was in a crisco ad with Lorreta Lynn. It is a deep fried chicken and had the best taste. My children are all grown with their own familys and have asked for the recipe. I also think I got the adds from a Family Circle or Womans Day since those were the mags I read back then. Thanks to anyone who can help me on this.
Theresa
I have recently been diagnosed with mild Kidney disease and was told that I need to limit Potassium in my diet. This means that anything 201mg of Potassium (per 1/2 cup) are things I cannot eat. Some of these items are potatoes, tomatoes, cooked spinach, and strawberries and bananas. To make this even harder, I also need to limit sodium and sugar (husband is a diabetic).Quite frankly, we are struggling to put good food on our table. The most important item to manage is the Potassium so I am looking for recipes that taste good but are lower in Potassium.
Thanks,
Maggie
I once saw a recipie for homemade bread that you mix up in a big batch then stick it in the refridgerator. You pull off what you need for that day. This saved you making the dough everyday hassel and you still got fresh homemeade bread everyday. Has anyone seen it?
I’m starting a weight loss program so that I can fit into my jeans this winter. Is there any recipes that are low cal or great for those losing weight? Thanks, I love your newsletters.
Ingredients:
1 lb. boneless, skinless chicken breast
1 10 oz. can cream of chicken soup
2 T. margarine or butter
1 envelope spaghetti sauce seasoning
8 oz. cream cheese (can use 1/3 less fat Neufchatel)
Place chicken in bottom of crockpot and add remaining ingredients except cream cheese. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred chicken with fork, add cream cheese, and stir. Let stand in crockpot until heated through. Serve over rice or mashed potatoes. (serves 4 to 6)
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Makes 4 servings
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
Trim fat and tendons from pork. Slice across the grain very thinly and on a slight angle; set aside.
In a small saucepan, whisk water, peanut butter, soy sauce, lemon juice, sugar, garlic and pepper flakes. Add pork and stir until well coated. Let stand for 5 minutes.
Thread meat onto bamboo skewers, reserving excess sauce. Place on rack of broiler pan (or grill).
Preheat broiler (or grill). Cook noodles according to package directions. Meanwhile, broil (grill) meat 5 to 6 inches from heat source for 15 minutes or until no longer pink in the center, turning once during broiling (grill).
Meanwhile, whisk cornstarch into remaining peanut butter mixture in saucepan until well blended. Stirring over medium-high heat, bring to a boil and boil for 1 minute.
Place drained noodles on a serving plate. Arrange skewers on top. Pour sauce over and garnish with tomatoes and green pepper. Serve with additional red pepper flakes if desired.
Makes 4 servings
Cook spaghetti or linguini according to package directions; drain, return to pot, cover and keep warm if necessary.
Meanwhile, in a 10-inch skillet over medium heat, brown sausage, breaking up meat as it cooks. Transfer sausage to paper towels to drain; set aside. Remove all but 1 tablespoon of the drippings.
In drippings or oil, sauté onion and green pepper for about 7 minutes or until softened. Add sauce, sausage, mushrooms and sugar. Reduce heat to low, cover and simmer for 5 to 10 minutes to blend flavors.
Place drained pasta in a serving bowl. Pour sauce over; toss if desired. Serve with Parmesan cheese.
Makes 6 servings
In an 8-quart Dutch oven over medium-high heat, brown ribs in hot shortening. Remove ribs and set aside. Pour off all but 1 to 2 tablespoons of the drippings. Add onions and sauté until lightly browned. Stir in flour and mustard. Add 4 cups water, brown sugar, lemon rind and juice, vinegar, salt and pepper; bring to a boil. Add ribs; reduce heat to low, cover and simmer for 1 1/2 to 2 hours or until ribs are tender.
Meanwhile, in a 4-quart saucepot over low heat, simmer lima beans, covered, in 6 cups water for 1 1/2 hours or until tender. Drain. Add beans to ribs and sauce. Bring to a boil over medium-high heat; reduce heat to low, cover and simmer for 30 minutes, stirring once or twice.
Makes 6 servings
In a 10-inch skillet over medium heat, sauté carrots in butter or margarine for 5 minutes or until crisp-tender. Add green onions and sauté for 30 seconds or until limp.
Sprinkle flour over vegetables and stir until blended. Add broth or bouillon, cream, sherry and pepper. Stirring, bring to a boil and boil for 5 minutes or until thickened and slightly reduced.
Remove skin from chicken breasts. Place chicken in skillet. Reduce heat to low, cover and simmer for 5 minutes. Turn chicken over; cover and cook 3 to 5 minutes longer or until firm in the thickest part and no longer pink in the center.
Transfer chicken to a warm platter; cover with some of the sauce. Garnish with ham and serve remaining sauce separately.
Makes 2 servings
Preheat oven to 400°. Grease a 9-inch pie plate. In a medium bowl, mix chili and green chilies.
Place one tortilla in pie plate. Spread with about 1/3 cup of the chili mixture. Sprinkle evenly with about one-sixth of the onion, Cheddar and Monterey Jack cheeses. Repeat layering with remaining tortillas, chili, onion and cheeses. Bake for 15 to 20 minutes or until hot and bubbly.
Serve with sour cream, olives, tomato and lettuce, and sprinkle with paprika if desired.
Makes 6 servings
1. Break apart hash browns with a fork; set aside.
2. In a large bowl, beat eggs and milk. Add onion, dill, seasoned salt and pepper. Stir in hash browns and cheese.
3. Transfer to a greased 11×7 inch baking dish. Arrange fish sticks over the top. Bake, uncovered, at 350 degrees for 50 minutes or until top is golden brown and fish flakes with a fork. Let stand for 5 minutes before cutting.
This is a real “hit” at potlucks and so easy to make.
1 can whole corn
1 can cream corn
2 eggs
1 box Jiffy cornbread mix
1/4 cup sugar (or any other sweetener you prefer)
Mix all together in a bowl and pour into a buttered 9 x 13 glass dish
Bake at 350 degrees until lightly brown on top (about 30-40 min.)
Sooo easy and delicious!
I box Angel Food Cake mix
1 20 oz crushed pineapple
Mix together well and pour into a 9 x 13 pan that is only greased on the bottom. Bake 350 degrees for about 30 min. or until nicely browned on top.
You can sift powdered sugar on top if desired.
1 lb your favorite pasta, cooked and drained
1/4 cup butter or margarine
1 cup shredded Parmesan cheese
1 t chopped garlic
Cook pasta according to package directions, drain. Return to pot, and add the butter, Parmesan cheese and garlic. Stir until cheese is melted. Serves 4-6.
I go to Aldi and get $1.99 pizza for “Pizza Night” at our house but the family misses having those horribly expensive “cinna-sticks” that you can get at Pizza Hut, Dominoes, etc. so I do this and it’s a hit:
I buy a can or two of generic cinnamon rolls (generic refrigerated cans) at Aldi for $0.69 each. I preheat the oven to the temp. it says on the package. I take each roll out and unroll it into a long snake-like piece and then rip it in half at the middle. I then twist each half a couple times and maybe stretch a little then press the two ends I’m holding onto a cookie sheet (NOT greased). I do this with all 8 (1can)or 16 (2 cans) that I am using (makes 16 to 32 sticks) I don’t place them more than 1 1/2 inch apart as they don’t expand much. I spray them with I Can’t Believe It’s Not Butter spray (for taste only, not function so this step is optional) and I bake for about 6 minutes only. I remove from oven and let them sit on pan for about 5 minutes then remove them. Then you dip them!! Use the icing that comes in the end of the tube and we also use some generic white cake icing from the fridge (there always seems to be a partial can! LOL) and thin it w/ water or milk. Taaadaaa!!! Cinna-sticks for $0.69!!!
Hints:
–If your sticks are still limp after cooling them completely, then your oven differs from mine and just put them in longer next time. One minute increments. They will still be tasty just not dip-able this time.
–This works with name brand rolls too except I have found that they are harder to unroll. They are stuck together into their “cinnamon bun shape” better to begin with than the low dollar ones.
Have fun and I know they’ll be a hit at your house too! Pizza night for as low as $2.68!!! Who’da’thunk’it????
Mix 1 cup of fine grind white corn meal with enough water so that it becomes mush (add water slow so you do not get too much) add salt to taste- approximate 1/2 tsp.
Set aside while you assemble a pile of fine chopped veggies (approximate 1 cup. Things, like onion, bell pepper, carrot, tender green bean, jalapeño. Whatever little pieces you have left over.) Mix with corn meal.
I use Olive oil, but use whatever you have on hand and pan fry on a medium heat. Dip out by a heaping tablespoon and flatten out in fry pan, turn as it browns and gets crispy on edges.
Sprinkle with Parmesan cheese or eat with cream cheese.
These make great snacks. This recipe has a lot of latitude and a good cook can use her imagination.
Ingredients:
1 lb. ground turkey (can be frozen roll)
1 can tomato juice or V8
1-2 boxes of elbow macaroni
1 onion/chopped
1 green or red pepper/chopped
garlic (how every much you like)
dash of Worcestershire sauce
dash of salt and pepper
oil
In a skillet (preferably an electric skillet), add your oil and pour your dry elbow macaroni, into the oil and let it cook on medium heat till the macaroni begins to get golden with the veggies softening. Don’t overcook your pasta or it may get too brown! Here is where you can either add the turkey to the elbow macaroni pepper and onion or you can cook the meat in a separate pan. If you do cook in a seperate pan, after all the pink is gone, add it to the macaroni. Dash your Worcestershire sauce, dash of salt and pepper and pour in your can of tomato juice or V8 and simmer. As you can see, this can all be done in one skillet if you don’t cook the meat separate. Cook on medium till the juice cooks into the meat and macaroni and your macaroni is tender enough for how your family enjoys it. I usually use 1 1/2 box of elbow because my family adores this meal. You can always buy an extra can of tomato juice and add more juice if you find the casserole to be too dry. This tastes awesome the next day and get a loaf of Italian or French bread.
This dip goes perfect with your favorite fried green tomato recipe. It is quick and easy to put together, but really gives this popular southern appetizer the little something extra. Perfect for company but easy enough to mix up just for yourself.
Mix and chill and use over fried green tomatoes. This is a recipe you work with. You can add more miracle whip and ranch dressing or less, just add what you like.You can add the spices a little at a time to you get the right amount. More or less.We eat this with fried green tomatoes on top of them or you can eat it with cucumbers as a dip or can be used for different things. Keep refrigerated and use within a few days.
The Hillbilly Housewife Recommends: Secret Restaurant Recipes
Don’t spend a fortune going out to eat. Instead enjoy some of your favorite restaurant fare at home for a fraction of the cost.
These recipes are also perfect for dinner parties or a fun and special family dinner.
Get your copy today at:
1 1/4 c warm water
2 Tbsp yeast
1/3 c. oil
2 Tbsp honey
1 tsp salt
1 egg
3 1/2 c. whole wheat flour
Sprinkle yeast in water. Allow to foam. Add in the rest of the ingrediants and mix well, kneading just a few minutes. Roll out to 3/4″ thick and cut into rounds about 4″ diameter. Cover and let raise for 10 minutes. Bake for 10 minutes at 425 on a greased cookie sheet or stone.
Makes 10 buns.
These freeze well and you can do a combination of white and wheat flour, though we prefer wheat. It is actually faster to make these than to run to the store after buns when you realize last minute that you don’t have any!
My DH is determined that we use a commercial powdered detergent for the laundry, because he likes the smell… well, I like making my own powder from a frugal recipe that I found online. I eventually got tired of him saying “we should use tide or something” to me and figured out a way to compromise! I buy a box of commercial powder and then “dilute” it with baking soda and borax! Then I only use about 1/4 cup per load! I can tell him we use “Tide” and still save lots of money because one box lasts us months instead of a couple of weeks!
Further Reading – Keeping It Clean
This is a 3 ebook series that will help you spend less time and money on your laundry. Tawra and Jill from Living On A Dime share their best frugal laundry, cleaning and home organization tips.
Grab your copy today at http://www.hillbillyhousewife.com/laundry
My grandchildren love these for snacks or even a very economical and frugal lunch:
Flour Tortilla
Pizza Sauce
Pepperoni (I keep a pkg. in freezer)
Shredded Chesse, or whatever toppings they desire and that you have on hand. Microwave about 35-40 seconds
1 lb leftover roast, sliced thin
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 Tbsp flour
1 1/4 c. beef broth
2 Tbsp bbq sauce
2 tsp brown sugar
1/2 tsp thyme
1 green pepper, cut into thin strips
1 medium onion, cut into thin rings
Olive oil
Buns
Put a little olive oil in a skillet. Add in the meat, salt/pepper/garlic powder, and flour. Cook, tossing to coat the meat. Add broth, bbq sauce, brown sugar, and thyme. Stir and bring to a boil. Cover and simmer for 15 mins. Add in peppers and onion. Cover and simmer another 10 minutes.
Serve on buns, though my husband prefers it by itself. Serves 4.
Take a quantity of cold leftover noodles
1 beaten egg
bread crumbs
salt and pepper
Butter and olive oil
Break apart cold noodles and toss with beaten egg that has had salt and pepper added to it. Sprinkle with bread crumbs to lightly coat noodles. Saute
until golden brown and crisp in the butter and olive oil mixture. No need to measure, simply eyeball it. This recipe is delicious and very, very inexpensive. Serve with a salad and sliced fruit for dessert. Enjoy!
Making your own homemade laundry detergent can be a great way to save on an ongoing basis. Here’s recipe that a HBHW reader submitted. Be sure to also read through the comments section below. We have quite a bit of good discussion on the topic going on and there are many questions that came up and have been answered below.
What you need:
All ingredients can be found at your local grocery store in the laundry isle.
Here’s what you do:
Grate the soap into a saucepan. You can use either a box grater or a food processor for this. I recommend you do not use whatever tool you use for grating soap with food. I was able to buy an extra food processor very inexpensively at a thrift store.
Add 4 cups of hot water to the pan. Simmer on low until the soap melts completely into the water.
Add borax, washing soda and baking soda to the hot water. Simmer on low until it desolves with the soap. If the mixture is not melting, add more water if needed.
Add 3 gallons of hot water to the large container. Add the mixture to the hot water. Mix with a large spoon until it
completely dissolves.
Let cool overnight. You will notice that it turns into a thick gel. Use 1 cup of this homemade laundry detergent per load of laundry
Further Reading – Keeping It Clean
This is a 3 ebook series that will help you spend less time and money on your laundry. Tawra and Jill from Living On A Dime share their best frugal laundry, cleaning and home organization tips.
Grab your copy today at http://www.hillbillyhousewife.com/laundry
This recipe came from my grandmother and mother. It makes a very crunchy cobbler topping, I love it on any fruit, my mom put it on blackberries most of the time.
Fruit Crunchy
1 cup sugar
1 cup flour
1 teaspoon baking powder
pinch salt
1 egg
Mix together dry ingredients. Beat egg and combine with dry ingredients and work like pie crust.
Sprinkle over any sweetened HOT fruit in a shallow dish.
Bake until browned (approx. 20 minutes) in 375 degree oven.
6 servings (this is an estimate)
I learned this frugal recipe when I was a nanny for a family with four hungry boys.
Bring a large pot of salted water to a boil and add 1 pound of egg noodles. Cook, stirring occasionally, until noodles are al dente. Drain.
While the noodles are cooking, brown 1 pound of ground beef or ground turkey. Drain the fat off and mix the meat together with the cooked and drained egg noodles. Add enough ketchup to make everything moist. Season with seasoned salt and pepper. Serve with whatever veggies you have on hand.
I know this sounds really strange, but it’s VERY good and extremely filling. The seasoned salt somehow transforms the flavor of the ketchup to the point that you really can’t tell there’s ketchup in the dish.
Made a recipe that called for 12 oz of dark beer. The only can of dark beer I could find was 24 oz. I told the clerk “now to figure out what to do with the other 12 oz since I don’t drink beer” She told me to use it for beer bread. Oh, was it so good and now my mind is going crazy about how to kick it up a notch with flavors. Easy recipe.
Beer Bread
3 cups of flour
3 tsp. of baking powder
1/2 cup sugar
1 tsp of salt
12 oz of beer, any kind/brand
In a bowl sift the dry ingredients or use a whisk to make the dry fluffy.
Pour into bowl beer (it will bubble up quickly) and stir gently until all dry ingredients are incorporiated. Pour into greased loaf pan or muffin tins. Pour over 1/2 cube melted butter. Bake loaf for 1 hour or muffin tins 30 minutes at 400 degrees.
To kick it up a notch…add grated jack cheese and a pinch of cayenne. Grated cheese of your choice and herbs of your choice. Like rosemary, thyme, grated onion/garlic. Or goat cheese and basil, dried tomatoes. Or grated apples and cinnamon. Let your imagination go wild. Just don’t let hubby know you raided his beer stash. LOL
I’m looking for ideas for using figs besides making jam. Thanks!
My grandmother who live in Arkansas used to make the best biscuits. They were more like a dinner roll. She cooked them in a wood stove. I found the same type of biscuit in a restaurant in the south once but can’t seem to find the actual recipe. Can anyone out there help? Enjoy your website lots!
Betty
severs 6
1 onion, chopped
2 tablespoons margarine
3 potatoes, peeled and cubed
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
1 (9 ounce) package frozen green beans
1 (16 ounce) package beef frankfurters, cut into bite size pieces
1 can of corn
Place the onion and margarine in a large saucepan over medium heat. Slowly cook and stir until the onion is soft. Mix in the potatoes and enough water to cover. Bring to a boil. Reduce heat and mix in the tomato sauce, chicken broth, green beans and frankfurters. Simmer 30 minutes, or until potatoes are tender.
Amanda L.
I have always canned every year using the old fashioned way of using the hot bath canning method. This year I read of a new way of canning. I fill my clean jars with whatever I am canning and put them all in my oven. Turn the oven on to 250 degrees. When the oven is preheated I turn the oven off. I let the jars sit in the oven for at least 1 hour. When I take the jars out of the hot oven they all seal so easily. Or I can leave them sit in the oven until it cools. I can so much faster using this method. It is wonderful. But now I am reading so much on the internet saying this is not a good way to can and it is not safe. I have never had any problems canning this way and enjoy is so much. Are there any other readers out there that have heard of any problems using this method? I plan to continue using this method.
Julie
My daughter is allergic to yeast. I would like to find a bread recipe to use in my bread machine that contains no yeast, but the bread is not hard.
Thanks for any help you can give,
Rebecca
I’m writing to request any info you or your readers may have related to a gluten-free lifestyle. I was recently diagnosed with Hashimoto’s disease and have been told I now need to eat gluten-free. Any suggestions, ideas, recipes or information will be greatly appreciated.
Suzie J.
I grew up in Western Pennsylvania–the land of the wonderful “gob”, known in other parts as a “whoopie pie”. I have several recipes for gobs, but the homemade white filling (not the yellow stuff found in the commercially marketed gobs) never seems to be quite right; it is never as fluffy, thick, or sweet as the homemade gobs that we buy when we are in Pa. Does anyone have a recipe for that gob filling so that I can begin to enjoy my own homemade gobs? Also, does anyone have a recipe for the pumpkin gobs? I only have a chocolate recipe.
My taste buds thank you in advance,
Judy
I’m looking for recipes for the dry ingredients to mix for dip (that you can mix with sour cream, yogurt, or cream cheese). I would like to mix some of these up to put in small zip bags to give with an appropriate dish for Christmas gifts to friends and neighbors. If anyone has a tasty favorite, I would appreciate it. Thanks!!
Donna
My husband told me about a dish that he used to eat at his best friends house when he was younger. I can’t find anything like it and I’ve been searching for a couple of years, now.
He said it was a stuffed pepper recipe but with chicken or turkey dinner instead of ground beef and tomato sauce.
Do you or any of the readers make anything like this. I was going to just ‘trial and error’ it but I tend to do more error on the moisture side and end up making dishes too soggy or too dry. Any help would be appreciated.
Tia
My mom (May She Rest In Peace) had a friend that used to make something around the holiday’s called friendship cake. It took about a month or so to make. You would add something one day and then stir it the next. I know it was kinda like a fruit cake because it had a bunch of dried fruit in it but was FAR BETTER than any fruit cake I ever ate. Can someone please help me try to bring this recipe back to life?
Amanda A.
Ramen Special:
This recipe feeds two adults
2 pkgs of Top Ramen (any flavor)
2 T. mayo (can use light if desired)
small amt. of velveeta cheese (approx. a 1/4 cup or less)
TOPPING:
1/4 lb. of hamburger
1/2 c fresh diced tomatoes(it helps if the tomatoes are a bit juicy. Save the juice if possible)
1 clove garlic
3 T. diced onion
Begin boiling Ramen noodles. (I break up noodles when adding to water to make it easier to serve/eat.)
Brown hamburger, add diced tomatoes, garlic, onion. I only warm the veggies so that full flavor is retained.
Once noodles are finished cooking, drain water. Add both flavor packets, mayo, and velveeta to noodles. Stir until cheese is melted.
Serve a scoop of noodles in a bowl with 1/2 scoop of meat topping.
***This meal costs approx. $2.00 to make for two grown adults. Can’t beat that. YUMMY!!!
8 slices white bread (sourdough is our favorite)
1/2 lb. ground beef
1/4 c. chopped onion
1 T. prepared mustard
1/2 tsp. salt, optional
1 c. shredded cheddar cheese
1 egg, slightly beaten
3/4 c. milk
1/2 tsp. salt, optional
dash pepper
1/8 tsp. dry mustard
Preheat oven to 350.
Cook meat, onion, prepared mustard and 1/2 tsp. salt (if used) until meat is brown and onion is tender.
While meat is browning, toast bread and butter both sides.
Alternate layers of toast, meat mixture and cheese in greased 9x9x2 baking dish.
Mix remaining ingredients; pour over layers in pan.
Bake uncovered 30-35 minutes.
This is one our families favorite dishes. It’s also a great way to use up the odd and ends bread from the freezer. I’ve used dinner rolls, hot dog buns, wheat bread, etc. If your bread is very dry, you may want to refrigerate overnight before baking, or add a little extra liquid.
Microwave zucchini in glass bowl 2 minutes on medium high, then drain. (Editor’s note: you can also cook in saucepan in a small amount of water until soft, then drain.)
Combine in a bowl, the cooked zucchini, cornmeal, egg, and milk, and let it stand 5 minutes.
Heat oil in large heavy skillet. Drop heaping Tablespoons of batter into hot oil. Cook 1 1/2 to 2 minutes each side
Drain on papertowels and salt immediately while still hot.
Makes about 14 cakes.
Yummy
Hi! I have a frugal & super easy recipe to share. I live in Louisiana, so I like a little kick in my food. However, this recipe is easily varied to make less spicy. Also, seafood is very plentiful and affordable here, but not everywhere else. If you don’t have access to crawfish, make sure to wait till the shrimp is on sale. Finally, I have six kids, so I cook for an army. Most families are guaranteed left-overs from this recipe….which is good since it tastes even better the next day!
Etouffe (pronounced ay-too-fay)
1 stick butter
1 lb. crawfish, cooked & peeled (can substitute shrimp)
1 reg. can Golden Cream of Mushroom Soup
1 sm. can tomato paste
3 reg. cans tomato sauce
1 tomato, diced
1 med. onion, diced
2 bell pepper (any color) diced
3 stalks celery, diced
2 t. Tony Cachere’s (can substitute any Cajun seasoning…but Tony’s is the best)
1 tiny little dash of cayenne
Dash of salt
Drop stick of butter in frying pan and melt. Add onion, bell pepper & celery. Saute until onions are transparent. Pour all that into a pot with tomato sauce, tomato paste, Golden Cream of Mushroom soup, tomato & seasoning. Bring to a slight boil then redcue heat & cook for about 30 minutes then add crawfish. Cook for another 15 minutues until crawfish is heated through. Serve over cooked rice.
If it’s too tangy, add a bit of sugar.
Hope y’all like it!
Ingredients:
Pastry for a 1-crust 9-inch pie, unbaked
evaporated milk
4 cups sliced firm ripe tomatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 to 1/2 teaspoon dried leaf basil
1/3 cup mayonnaise
1/3 cup Parmesan cheese
1 large clove garlic, smashed and minced
Preparation:
Line pie plate with pastry; flute edges and brush shell with evaporated milk. Bake at 450° for 5 minutes. Fill the baked pie shell with sliced tomatoes and sprinkle with salt, pepper, and basil. Combine mayonnaise, Parmesan cheese, and minced garlic; spread over the layer of tomatoes. Bake at 350° for 35 to 45 minutes, or until tomatoes are cooked and pie is done.
Molly’s Food
This is a frugal but nutritious recipe for dog food. Take 1 kg of chicken pet mince and place in a soup pot. Fill the pot up to about three quarters full and with a potato masher, mash the mince into the water. Add a pkt. of cheap, frozen vegetables and cook. This doesn’t take long. Turn off the heat and add a packet of cheap pasta. The heat of the mixture will cook the pasta. When it is cold I pack it in margarine containers in serve size portions and freeze. It smells pretty good – I am almost – almost – tempted to try it.
1/2 lb. box of your favorite pasta (Seashells, Ziti. or Rotini are good choices!)
Put in large pot with approx. 1 1/2-2 qts. of water
Cook until tender but slightly firm to bite. About 7-10 min. (pasta will be larger than it was, but not overdone-”mushy”)
Depending on your preference, drain part of the water off- ( for a “more like soup” dish, leave most of the water in pot.)
Add 1 quart of canned tomatoes.
Also add approx. 1-1 1/2 Tablespoons of Extra Virgin Olive oil, or your favorite vegetable oil.
Salt and Black pepper to taste.
Bring to full rolling boil for a few minutes and then let simmer about 5 minutes.
Enjoy!
Note: You can adjust quantities of Pasta and tomatoes as needed for number of servings needed.
Leftover Macaroni and Tomatoes, when stored covered in refrigerator and then reheated, is delicious!
Because I live overseas, it’s almost always cheaper to buy individual ingredients than ready-made products. I was also finding it nearly impossible to find either peanut butter or jam that didn’t have loads of sugar added to them. So I came up with this healthy and frugal alternative.
Ingredients:
1/4 cup raw or lightly roasted nuts (peanuts, cashews, walnuts, almonds, etc.)
1/4 cup fruit (bananas, berries, mango, etc.)
Water or oil (optional for consistency)
Honey and salt to taste
Directions:
Put the nuts in a blender/grinder and grind until as fine as possible. Add the fruit and blend. If your fruit does not add enough liquid, add a little water or vegetable oil. You can also add honey and salt to taste.
Spread on sliced homemade bread or crackers and enjoy. Sandwiches can be made in advance for school lunches and frozen for a couple of months. (They never last that long in my house!) The combinations for this are endless, so we never feel like we’re eating the same PB&J over and over again. Enjoy!
Being a frugal person, I can’t bear to throw out all the pulp from my juicer, so one day I tried using it in my regular zucchini bread recipe. It turned out great! Since then, I do it every time with whatever we’ve juiced – carrot, spinach, Chinese broccoli, apple, papaya, zucchini, etc. – and every time I get rave reviews and people beg me for the recipe. My kids also love it, and I love that they’re eating all the fiber from the veggies whose juice they just drank!!!
Ingredients:
1/2 – 2/3 cup sugar (white or brown)
1/4 cup milk
1 egg
2 Tbsp vegetable oil, mashed banana, or applesauce
2 Tbsp honey
1 tsp vanilla extract (or lemon or almond)
1 tsp ground cinnamon
1/2 tsp ground cloves
1 1/3 cup all-purpose flour (up to 1 cup can be replaced with whole wheat flour for a denser loaf)
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cups pulp from juicing
Directions:
Preheat oven to 350. Grease a loaf pan or small cake pan; set aside.
In a medium bowl, whisk together the sugar, milk, egg, oil (or banana or applesauce), honey, vanilla (or other) extract), cinnamon, and cloves.
In a large bowl, stir together the flour, baking powder, baking soda, and salt. Add the milk mixture, then the pulp from juicing. Stir with a wooden spoon until combined, but do not overmix.
Spoon the batter into the prepared pan. Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean. Cool in the pan for 10 minutes. Remove the bread from the pan and cool on a wire rack or cut your cake into pieces. The cake is especially nice with cream cheese frosting! Enjoy!
Variation:
Add 1/2 cup cocoa powder to the dry ingredients for deliciously moist chocolate bread!
I don’t know where this recipe comes from, but we have enjoyed it our entire lives.
1 lb. Ground beef
1 can French onion condensed soup
1-2 tbs flour
Quick and simple, brown the beef. Dump in the can of soup. Stir in the flour a little at a time until it is like gravy.
Serve over bowls of rice (our favorite) or on buns like sloppy joes.
Take one can of store brand buttermilk biscuits, separate them. Gently flatten slightly. Using a doughnut cutter, cut out the holes. Fry in oil in a frying pan watching closely as they fry quickly. Either shake in cinnamon sugar or let the kids frost and decorate. Best eaten warm……
2 cans baked beans
1/4 cup Maple Syrup (Or Karo Syrup or Molasses)
1/4 cup brown sugar (could use white sugar or diet sugar)
3 or 4 slices of bacon if you have it.
Mix all ingredients except bacon together and put in baking pan. Lay bacon across the stop. Bake at 350 for 1 hour.
You could really add anything you had. If you had potatoes, meat, or vegetables you just added them in with the above ingredients. If you didn’t have bacon-a little surgar across the top would do. Mom and Dad were working during the depression and she said she would make this dish with whatever they had. As we kids grew up she added vegetables because we would eat vegetables we wouldn’t normally eat because of the sweet taste. As my parents got in a better financial position she would only make this dish when we begged her. I still bake this dish today, the same way Mom did.
I came up with this recipe because drumsticks are always on sale at my local supermarket. This is not only a cheaper & meatier alternative to deep-fried hot wings, because it is baked, it is healthier too.
1 dozen chicken drumsticks
1 tablespoon melted butter or margarine
1 envelope taco seasoning (or low-salt taco seasoning)
1 cup cornflake crumbs
1/4 cup prepared ranch dressing mixed with 1 2 teaspoons (up to 1 tablespoon) hot sauce
1 cup buttermilk
Whisk dressing mixture & buttermilk together in a deep bowl – add chicken legs. Let marinate in fridge for approximately 1 hour.
Preheat oven to 375F
Combine seasoning & crumbs in a bag or wide, shallow dish
Add chicken a piece or 2 at a time & toss to coat well.
Place coated chicken legs on baking sheet & drizzle with margarine.
Bake for approximately 45 minutes.
Makes 6 – 12 appetize servings
Place 3 balls of aluminum foil in bottom of crock pot. This lets the juices drain from the chicken.
Place a whole 3-4lb. chicken on the foil after washing it.
Slice an onion and place on and around the chicken for flavor.
Drop 12 – 15 drops of Texas Pete or hot sauce on the chicken or more for desired taste.
Cook on high 4-6 hrs.
This chicken taste just like rotisserie chicken. It is not a bit hot from the hot sauce. My family loves it.
I take the drippings and make gravy for biscuits or to dip the chicken in.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
3 Tbs. butter or margarine
2 boneless skinless chicken breast
(or any meat that is on sale!)
1 Lg onion, finely chopped
1 cup carrots, shredded
1 cup corn (fresh or frozen)
2 Garlic clove, crushed
1 cup long-grain white rice
2 cups chicken stock
1/2 tsp. salt
Fresh cilantro or parsley(optional)
Melt butter in a 2 qt. pan over med-high heat. Add onion, carrots and corn. Cook through until onions are soft (about 5 min)Stir in garlic and rice; stirring constantly, continue cooking until rice begins to brown slightly. Add stock ansd salt: cover and simmer until rice is tender and liquid is absorbed. (about 20 min) Stir in cilantro or parsley if desired.
We eat this at least once a week in one form or another at my house. It is a great recipe because it is so versatile and super cheap to make. If you start with the rice and stock you can change up the veggies or meats and use what ever you have on hand. Get rid of the meat and you have great side dish! Enjoy!
This protein-rich dinner is my “no-brainer:” fast, easy, filling, and something I know the whole family will eat willingly.
Cook lentils according to package directions. Once the lentils are cooked, add directly to the sauce pan the following ingredients:
2 parts ketchup
1 part prepared mustard
1 part worchestershire sauce
Mix well, serve on buttered toast or buns.
Play with the percentages. I usually do 1/2 cup of ketchup and 1/4 cup each of the mustard and worchestershire sauce. If you like sloppier sloppy joes, add more sauce ingredients.
~ Joy
2 10 oz pkgs chop broccoli, cooked
4 – 6 Cups cooked chicken, diced
6 Tbsp butter
6 Tbsp flour
Salt & pepper
3 Cup milk
1/2 Cup mayo
1 tsp. lemon juice
1 Cup grated cheddar cheese
2 Tbsp butter
1/2 Cup bread crumbs
Layer broccoli on bottom of greased 9 x 13 baking dish.
Layer chicken over broccoli
In pan melt 6 Tbsp. butter, stir in flour, salt & pepper. Gradually stir in milk, continue stirring until white sauce is smooth and boils. Remove from heat.
Combine mayo & lemon juice with white sauce & pour over chicken & broccoli.
Sprinkle with cheese.
Melt 2 Tbsp butter. Stir in bread crumbs & sprinkle over casserole.
Bake at 350 degrees for 35 – 40 minutes.
This is a great recipe for a crowd. It can be stretched further by adding 1 – 2 cups cooked rice to the broccoli and mixing well.
1 (15 oz.) Raisin Bran or Plan box of bran
3 C. sugar
5 C. Plain All Purpose flour
5 tsp. Soda
2 tsp. salt
4 eggs
1 C. oil
1 Qt. of buttermilk
Mix all ingredients together. Place it in your nice BIG bowl and put in the frige. Take out what you need and put into muffin tins. Bake at 350 for about 10-15 mins. These will keep for 6 to 8 weeks in the frige! They are yummy!
I got this recipe from a friend I think and it quickly became a family favorite. Of course I changed it up as I do every recipe so this is based on a recipe that I got from someone else but I changed it up.
1-2 lbs. stew meat (normally you can get this for 99 cents a pound here, so very cheap)
3 pkgs. brown gravy mix (3 for $1)
1 onion, chopped (roughly 30 cents for one onion)
1 green bell pepper, chopped (about 50 cents)
Hot cooked rice
Brown meat, onion, and pepper in a little oil until brown all over and vegetables are tender; drain. Whisk together the brown gravy mix and 3 cups water in a large pot. Add the stew meat, onion, and pepper mixture. Simmer on low for 2-3 hours, stirring occasionally. Cook until meat is tender. Serve over cooked rice.
4 egg yolks
1/2 c. sugar
dash of salt
Mix together in double boiler
2 cups milk, gradually add scalded milk, stirring to blend, cook over boiling water until mixture coats a spoon.
add 1 1/2 tsp vanilla and chill in frig.
1 cup evaporated milk, chill to icy stage in freezer and whip with mixer. Add to ice cream mixture and freeze in freezing tray 3-4 hours or use ice cream maker as directed.
1 c. brown sugar
3 tsp. cinnamon
1 c. pecans, chopped
mix together and set aside.
1 box yellow cake mix
4 eggs
3/4 c. oil
1 c. buttermilk
4 Tbsp. sugar
Mix everything together, pour 1/2 of cake mixture into 13 X 9 pan. Pour 1/2 brown sugar mixture over cake batter. Add rest of cake batter and top with remaining brown sugar mixture. With a spatula, swirl brown sugar mixture into batter several times. Bake at 300 degrees for 60 minutes. Let cool slightly. Then glaze with 1 c. confectioners sugar, 4 Tbsp milk.
This is probably already submitted, but just in case. First, I purchase whole chickens (the fattest I can find) that way I pay for more meat with paying for those bones once.
I roast it for one meal. If it is big enough I pull off enough meat for a second meal like chicken and rice or something that required less meat.
Next I save the carcass and use my pressure cooker to make stock, I pick off all the left over meat (which is usually a lot). I have found I can cook it twice with carrots and onions and herbs. I can get twice as much stock out of it cooking it twice.
The pressure cooker really gets the flavor out of the carcass and makes a healthy stock. I have not had to purchase chicken stock in years and have had lots of healthy stock around the house.
I freeze or can the extra stock. I also think having good homemade stock through the winter keeps the family healthy.
Homemade chicken soup even when I don’t have a chicken.
So to recap, I usually get two meals and four quarts of stock from each chicken.
Lastly, if this seems like too much work or you don’t have time… I also freeze my carcass’ and use my large pressure canner to make huge pots of stock out of several at a time. That way I get two or three done at once and I dont’ have to do it as often. Hope this helps someone.
1 cup vegetable oil
2 c. sugar
6 eggs
6 c. instant oats
4 tsp. baking powder
2 tsp. salt
2 c. milk
2 tsp. cinnamon
Grease 9 x 13 pan.
Preheat oven to 350
Mix oil, sugar & eggs till blended. Add all other ingredients.
Bake at 350 for 30-45 minutes (until set)
SAUCE:
2c. sugar
2 T. flour
2 tsp. cinnamon
2/3 c. margarine or butter
2 c. boiling water
Mix sugar, flour & cinn. Add boiling water, stir in butter till melted.
Serve warm.
This makes a cake pan full, so plan to eat the leftovers the next day…unless your family is like ours. Lots of kiddos to eat it up.
A great Sunday morning breakfast!
Bake when you first get up & whip up the sauce when you’re ready. The sauce is like caramel..yummmy
I have had good success using corn starch instead of flour, although if you do that you need to cook the sauce not just pour boiling water over the stuff. I have also reduced the amount of sugar slightly with good success.
Unroll cresent rolls so 2 will make a square. Drop a spoonfull of pie filling in center and fold to close. Use fork to seal seams. Sprinkle with cinnamon sugar and bake according to the directions for the rolls. Yummy and frugal.
My favorite frugal recipe is
CORN ON THE COB
Boil water, sugar, and corn for about 8 minutes. Drain water and serve corn on the cob with butter and salt, pepper if you like.
Note: cooking in salt water may make corn tough.
First, make Polenta in your crock pot overnight.
3 TBSP Butter or Margarine ($.01)*
6 C Boiling Water ($.05)
2 C Cornmeal ($1.00)
2 tsp Salt ($.01)
1/4 tsp Paprika ($.01)
Grease walls and bottom of crock with 1 TBSP of the butter or margarine. Add all the rest of the ingredients and stir, cover, and cook on low overnight or for 6 hours. Transfer to greased loaf pan, and place in fridge until chilled. Slice into 1/2″ thick slices.
Sausage and Peppers
1/4 C Vegetable Oil (.25)
1/3 of Polska Keilbasa, sliced in half lengthwise, then sliced into 1/4″ slices ($1.25)
1 onion, chopped ($.10)
2 cloves Garlic, minced ($.10)
2 celery stalks, finely sliced ($.05)
1 Red Bell Pepper, sliced into 2″ long strips ($.75)
1 Green Bell Pepper, same. ($.50)
1 Zuchini, sliced into 1/4″ slices ($.30)
1 can Diced tomatoes ($.50)
1 can Kidney beans ($.50)
2 TBSP Italian Seasoning ($.25)
Fry sausage in oil in dutch oven, until browned. Pour most of oil off into another fry pan to fry the polenta slices later.
Fry onion, garlic and celery in remaining oil until veggies are soft. Return the sausage to the dutch oven and add all the rest of the ingredients. Bring to boil, reduce heat, cover and simmer till all the veggies are done.
While this is simmering, fry polenta slices in reserved oil until browned and slightly crispy. Drail well on rack.
Serve by placing 2 fried polenta slices on plate, and ladeling on desired amount of Sausage mixture. Serves 5, at a total cost of approximate cost $5.63, or $1.13 per meal. No other side dishes are necessary, and you will have Polenta left over for another meal. Obviously, you can use most any veggies that you like or that grow in your garden. Different squashes, eggplant, mushrooms, even tofu would go very well with this recipe. This is just how I make it.
(* All costs are estimated)
1 box instant vanilla pudding
unsalted soda crackers (about 2 sleeves)
whipping cream (I use Cool Whip)
1. Mix pudding according to package directions
2. Line any size glass dish with crakers end to end to cover bottom
3. Add layer of pudding thinly but cover crackers completely.
4. Add another layer of crackers, then pudding, then crackers, then pudding (you can get 3 layers in a rectangular dish if you stretch it)
5. Finally you top with whipped cream of any kind (I have even seen sundae cream put on before serving)
6. You MUST let it stand in fridge 24 hours before serving and serve chilled.
What you end up with is a great $3.00 – $4.00 big dessert. The soda crackers turn into flaky pastry when let sit long enough. I have also seen it done with other kinds of pudding like lemon, key lime and butterscotch.
Prices in Canadian dollars so U.S. might be cheaper still.
Black Beans 1 cup, dry
Chic Peas 0.5 cup, dry
Lima Beans 0.5 cup, dry
Celery 0.25 cup, diced
Oil, Olive EV 1 T
Ground Turkey 0.5 pound, ground
OR 1/3 cup TVP, rehydrated in 1 cup water
Onion, yellow 1 medium, chopped
Garlic 1 clove, chopped
Salt 1 t (none if tomatoes are salted)
Parsley* 1 T, dried
Cilantro* 1 T, dried
Veg-It Seasoning or Brewer’s Yeast (opt.) 1 T
Chili Powder 1.5 t
Pepper, black 0.5 t
Celery Seed* 0.5 t, ground
Cumin Seed* 0.5 t, ground
Tomatoes; chopped, 1 can, unsalted
Catsup 0.25 cup (or, 2 T tomato paste)
*If possible, grind together with a small mortar and pestle before adding to the saute mixture.
Soak and cook until tender black turtle beans, garbanzos and baby lima beans. (Soak and cook black beans separately so that they don’t dye the other beans black.) Saute together remaining ingredients, except for tomators & paste/catsup. Combine meat & spice mixture with beans and tomato products. Stew together at least 30 minutes, or in a crock pot on Low for four+ hours. The cooked chili can be frozen.
The fragrant combination of cumin with celery seed, and the mixture of different bean, all combine beautifully. This is a great chili when you’re tired of the standard TexMex version.
My aunt told me about this frugal use of french bread which is drying out and can’t be used for sandwiches, etc. Simply cut or tear it into pieces about an inch or so “square” and put in salad bowl. Add 3-4 or more chopped ripe tomatoes, the juicier the better and some chopped scallions, or other onions. If you want you can add chopped cucumbers, mushrooms, celery, or whatever other veggies you like.
Make a dressing with olive oil or salad oil, vinegar or lemon juice, salt or Bragg’s amnios, pepper, and minced fresh garlic and herbs if you like.
Pour it over the bread and veggies and toss well. Best if you chill it for a while.
This is a great salad on hot days and a wonderful way to use older french bread and make a more substantial salad.
1 envelope Knox Gelatin
1 cup boiling water
1 tsp. vanilla
1/2 cup sugar
2 pkg. 8 oz. creamed cheese, soften
9″ graham cracker crust
In bowl mix knox and sugar. Add boiling water and stir. With electric mixer,beat in cream cheese and vanilla until smooth. Pour into prepared crust; chill until firm, about 2-3 hours. Top, if desired with fresh or canned fruit. Serves about 8 people.
My daughter asks me to make her this for all of her birthdays instead of a regular cake, and it is a must at all of the holidays and family reunions.
Bake angel food cake. Set aside to cool.(Or you can buy the angel foodcake.)
Make in a double-broiler—Lemon Custard sauce.
Sauce-
Separate 6 eggs-Beat egg yolks.
3/4 cup sugar
1/4 cup water
1/2 cup lemon juice
Cook 10 minutes stirring constantly.
Mix 2 tsp. Knox Gelatin & 1/4 cup water.Mix above into sauce. Set aside to cool.
Beat egg whites & 1/2 cup sugar. Fold together. Break angel food cake into pieces. Layer alternately cake & sauce back into cake pan. Refrierate over night. Empty cake out of pan. Put whipped topping on sides and top of cake. Serve and enjoy.
This cake is one of my family’s favorites. I have won first place in baking contests and at the fair with this recipe.
2 qts water
2 tbsp powdered beef soup base
1 c. barley
2 small diced potatoes
1 chopped celery
3 diced large carrots
1/2 lb ground beef
1 chopped onion, 2 cloves garlic minced
Saute onion, garlic and ground beef. Drain fat. Add remaining ingredients. Simmer for 1-2 hours.
If mushrooms are cheap they add a nice touch.
This is a great filling winter stew. Everyone loves it, including the men in the family. It really stretches a small amount of meat to feed everyone.
My mother, a product of the depression used to feed this to her 5 kids and we all loved it.
1/2 lb bacon, diced
a large can of hominy
1 med onion diced
salt and pepper
Fry out the bacon till crispy, take out the bacon, and most of the grease, then add the diced onion. Once the onion is translucent, add the drained hominy and fry to a golden brown. Add a little salt and lots of pepper. So good.
These are so good, frugal and easy and taste fancy enough for company…..and an easy way to get children to eat fish!
Preheat oven to 400 degrees F.
2 7.5 oz. cans salmon, do not drain!
1 egg, beaten
1/3 c. mayo
1 tbsp mustard
1 c. grated cheese (what have you…cheddar or swiss)
1/4 c. finely chopped walnuts
3/4 c. fine dry breadcrumbs
crushed cracker crumbs ( I save the broken/smashed crackers in the bottom of bags for this purpose).
Mash salmon including juices, in a large bowl. Stir in egg,mayo, mustard, cheese, nuts and blend well. Add just enough breadcrumbs to form a mixture you can shape into 3/4 in balls.
Roll each ball in cracker crumbs.
Bake on lightly grease baking sheet for 10 min.
Serve hot.
Makes about 5 dozen.
1/2 c. liquid honey
1/4 c. lemon juice
1/4 c water
3 tbsp ketchup
2 tsp. garlic powder
1. tsp. ground ginger
3 lbs chicken (wings,thighs or drumsticks water is the best buy)
Combine everything but chicken in saucepan and simmer for 5 min.
Place chicken in 9″ X 13″ baking dish. Pour sauce over chicken. Marinate 2 hours. Turn.
Bake 400 degrees F oven for 60 min, turning once.
This is our favourite chicken dish and one I often serve company too.
I make several at a time and serve cold or reheated…. this is a summer standby.
Preheat oven 375 degrees F.
I med. zuke, sliced
2 cups cottage cheese
3 eggs, beaten
1 C. grated cheese (swiss or cheddar)
3 Tbsp. whole wheat flour
1 clove crushed garlic
1 tsp. basil
Combine in a bowl. Mix well. Pour into a greased pie plate. Bake 60 min.
Brown beef with chopt onion. Add soup and water. Mix well and add in mixed veggies. Let cook a few minutes, then stir in mayo and mustard mixing until completely blended. Add seasoning to taste. Reduce heat and let simmer about ten minutes or until liquid is to suit your taste. Can add more water to adjust liquid. Spoon over open buns to serve. Can add little bit of catsup if desired. Can half recipe for smaller amount. Quick and simple for easy meal.
1 box of tuna helper (1.00 at sav-a-lot,or dollar general) 1 can of salmon (2.00 at sav-a-lot) can of mushrooms (.60 at sav-a-lot) Grated cheese(2.00 at sav-a-lot) I make the tuna helper and add mushrooms,and salmon (I use salmon because it taste better and goes farther)then when it is ready to serve I add some grated cheese. yummy and all for under $6.00 .
Two eight ounce blocks of Fat Free cream cheese softened. One tub of Fat Free Sour Cream, small or large. Your favorite Salsa. Mix cream cheese and sour cream until smooth add salsa until you find the taste you like.
Add ons: cayenne pepper, or green chili
4-5 bananas
1 bx vanilla wafers
2 sm or 1 lge box French vanilla Instant Pudding mix
4 cups milk (I use 2%)
1 lge Cool Whip
9 X 13 pan or glass dish
1-line pan with a layer of vanilla wafers and also the side of pan
2-slice bananas and layer on top o9f vanilla wafers
3-mix pudding and milk andadd 1/2 of carton of whipped topping and mix gently
4-add pudding mixture (about half) to pan of v. wafers and bananas
5-add another layer of van. wafers
6-add another layer of bananas
7- add remaining pudding mix
8-top with remaining whipped topping
9-crush vanilla wafers in your hand as you sprinkle crumbs on top of topping-
just do enough to make it look pretty.
Put in fridg and eat and enjoy after a big dinner of fried chicken and fixin’s.
1 lg. bag wide egg noodles boil &
drained
2 cans cheese soup (campbell’s)
2 cans chilli
2 cups grated cheese (sharp)
Dump the drained noodles back into the pot you boiled them in. Empty the soup and chilli into it and mix it up really good.
Empty this mixture in to a pam sprayed cake pan. Top it with the cheese and put in ove long enough for cheese to become melted.
*** can add chopped onions to it
feista chees soup (spicy)
Its very yummy! serves about 6 people and oven is only on long enough to melt the cheese!
With Halloween coming up, no doubt many of you will have lots of pumpkins available to you soon! this is a recipe that is easy and you can also use fresh pie pumpkins or canned pumpkin. Even folks who are not crazy about pumpkin pie, LOVE this pie..
preheat oven to 350 degrees
Get 2 ready to bake pie shells
Add 2 large cans of pumpkin pie mix or 3 seeded mashed pumpkins (for this option add 1 1/2 cans of evaporated milk, 1/2 cup of sugar to seeded pie pumpkins,) mix togther in large bowl, gradually fold in either chocolate chips or carob chips 1 lb bag for 2 pies(can be obtained from bulk food store to lower the cost) Pour in pie shell, bake 1 hour at 350 degrees. If desired garnish pie with light brown sugar as topping or put your leftover chocolate chips on the warm pie..serve with ice cream..YUMMY!
8 Cups peeled chopped squash
1 Cup lemon juice
1 Cup packed brown sugar
2 heaping teaspoons cinnamon
Heaping ½ teaspoon nutmeg
1 cup raisins
4 Cups all-purpose flour
1 Cup white sugar
1 Cup brown sugar
1 ½ Cups butter, chilled (3 sticks)
¾ Cups Oatmeal
2 teaspoons cinnamon
Preheat oven to 375 F. Grease a 10 x 15” baking dish.
Cut the squash into halves and microwave on high for 5 minutes. Remove seeds, scoop out flesh and chop into small pieces. In a large pan, cook squash in lemon juice until tender. Add 1 cup brown sugar, 2 heaping t. cinnamon, nutmeg & cook 1 minute more. Remove from heat. Add raisins.
In a large bowl, combine flour, brown and white sugars, oatmeal and cinnamon. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir half of dry mixture into squash. Press half of remaining dry mixture into bottom of prepared pan. Spread squash over bottom crust, and sprinkle balance over the top. Sprinkle top with cinnamon.
Bake 35-40 minutes or until top is golden. Serve warm with ice cream.
My husband and friends love this! I just tell them it’s cobbler. When they have finished, I tell them it’s squash, not apples. They always ask for more.
1 cup of flour
1/2 cup of milk
1/4 cup of mayonaise
Mix ingrediants together. Grease cupcake pan. Pour mixture half way in each portion of pan.
Bake at 350 degrees until brown. About thirty minutes. I use a tooth pick to check. Done if clear.
CHILEW (Recipe 1)
This is for the ‘cooking challenged’. 
1 large can Dinty Moore or Callahan’s Beef Stew
1 can of your favorite Chili
1 package Jiffy Corn Bread Mix
1/2 package of Yellow Cake Mix
1 egg
Milk (*amount needed for Corn Bread listed on box)
Preheat oven to 350 F.
Get a good sized casserole dish. Empty the contents of the canned chili and canned stew into the dish, and stir together.
In a separate bowl, add the Corn Bread mix, and 1/2 package of yellow cake mix, and then prepare the batter for the Corn Bread off the box. (1 egg, and the milk). Pour the batter over the top of the chili and stew mixture, and place in the oven. Bake until the corn bread has risen to the top of the Chilew, and has cooked all the way though. (Test with a toothpick).
While this cooks, you can set the table, and include some butter and/or honeybutter. Serve with cold milk, and you’ve got a pretty balanced meal!
This is a great ‘fall’ and winter recipe – veggies from the stew, protein from the beef and beans, grains and fiber from the corn bread. Quick, easy, 1 dish meal that doesn’t cost a lot to make!
This recipe is in response to a request from Julianna for a mac and cheese recipe with tomato soup in it. I have been making this for years, I hope it’s what you are looking for…
Macaroni and Cheese with tomato
INGREDIENTS
1 pound macaroni
1 (10.75 ounce) can condensed tomato soup
1 1/4 cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
1/4 cup dry bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9×13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly
Remove giblet bag, boil up for the critters. Wash one whole chicken and put it in a slow cooker. Season with salt and pepper or dry onion soup mix. Cook on low all day while at work. When you get home make rice and a salad or other veggies. Meat falls off the bone.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
16 oz of spaghetti noodles (boiled)
1/3 of a stick of butter or margarine
1-2 tsp of garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup parmesan cheese
1 can of petite diced tomatoes (juice and all)
Melt butter in a pan, add the noodles.
Saute’ and add next four ingredients.
Lastly, add the can of tomatoes, juice and all. Heat through, stirring often.
I usually start off at a high tempurature on the stove and reduce to medium high until done.
Potato Soup
This is one of those recipes where there are not any exact measurements.
To serve 4-6 people (approximately)
4 potatoes, peeled and cubed
1 carrot, peeled and sliced thin (optional)
1 small onion, diced (optional)
1 stalk celery, diced (optional)
Ham or Bacon crumbles – a handful or two
2 eggs
flour
broth- chicken broth or a little ham broth with chicken broth (2-3 cups)
milk
salt/pepper
Boil your veggies until the potatoes are nearly done but not quite. While these are cooking, beat eggs in a shallow, small pan like a pie plate or something similar. Add a couple handfuls of flour and mix with a fork, smashing and stirring to combine the two ingredients. This dough should be slightly sticky but you should be able to remove the dough from your fingers by rubbing your hands together. The drier the dough, the tougher the “rivels” will be. Add more flour as needed to get the sticky but not “snotty” texture. Set this glob aside.
When the veggies are nearly done, drain the water off. Return them to the stove and add enough broth to cover them twice. Throw in your meat and salt and pepper and bring to a boil. When boiling, reduce heat slightly. Get your glob of “rivels” and drop them into the boiling broth one glob at at time. the globs should be about the size of grapes but can be smaller or larger depending on how you like it. BTW- “rivels” are really just homemade noodles. Whatever crumbs or flour remain in your pie plate should be scraped into the boiling broth as well (if there is no flour remaining, sprinkle a tablespoon or so into the broth). This will thicken it as the rivels cook. When the rivels are cooked through (10 min or so- test them by cutting one in half and tasting it) or when the broth gets too thick, add milk to make it the consistancy you prefer. Serve with shredded cheese if you’d like.
1 lb ground chuck
1 can cream of mushroom soup
1 packet brown gravy mix
1 onion, sliced
1 soup can water
Shape ground chuck into patties, place in skillet. Pour soup, gravy mix and water over top. Layer sliced onions on top, separate into rings. Place lid on skillet, simmer on medium/low for about 30 minutes. Turn patties a couple of times during the cooking process.
This dish is great with mashed potatoes, rice or noodles.
1 nice size eggplant
1/2 sleeve of saltine crackers
garlic salt to taste
rosemary to taste
Peel eggplant and set in water to prevent browning. Set aside.
Role crackers with rolling pin until semi fine. Put in bowl.
Add garlic salt and rosemary to crackers.
Spray a 8 x 8 pan.
Add eggplant. Cover eggplant with cracker mixture.
Bake at 350 degrees F for 45 minutes to 1 hour uncovered.
It’s ready when it’s fork tender.
My Mom made this all the time EXCEPT she just cut the eggplant in half, with the peeling on, scored it and put the cracker mixture on top and baked it which also can be done.
My family loves this.
Ingredients:
1 lb. hamburger or turkey (I use turkey because it’s cheaper)
1 small onion diced * optional
2-3 small cans tomato sauce
1 pkg. taco seasoning
1 can kidney beans drained
1/2 bag or 8 oz. of elbow macaroni noodles
Brown meat w/ onion, drain fat. Fill large pot with water and bring to a boil, add noodles cook until tender.
combine meat, noodles, beans and sauce, heat throughly. Serve immediately.
Makes 6- 8 serving
My family likes this dish.
2 Cups Sugar
2 Cups Milk
4 Cups Flour
1/4 Cup butter or margarine (cut into small pieces)
2 teaspoons baking powder
Mix everything and pour in a 9×13 greased and floured baking dish. Sprinkle with cinnamon and sugar. Bake for 50 minutes at 350* or until a toothpick inserted in the center comes out clean.
This is great as a dessert or my family actually loves it for breakfast warm with a little margarine/butter on top. This is referred to as the poor mans cake. Enjoy!
Sausage Casserole
1lb sausage
1can Cheddar cheese soup/1can of brocolli cheese soup
1 can cream of mushroom soup
1 small can of pet milk
1 12 oz. package of egg noodles
med onion chopped
brown sausage and onion pluss boil and drain noodles mix everything togeather bake at 350 for 35 min and a simple meal thats great.
2 cups flour
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 cup buttermilk
2/3 cup butter, melted
2 large eggs
Topping Mixture:
1/2 cup brown sugar
1/2 cup chopped pecans
1 tsp cinnamon
Combine first 7 ingredients, add buttermilk and eggs. Beat at low speed until moistened, beat at medium speed 2 minutes. Spoon batter into a greased and floured 13 x 9 x 2 inch pan. (I just spray with non stick cooking spray).
Combine 1/2 cup brown sugar, pecans and 1 tsp cinnamon (topping mixture). Sprinkle over batter. * Cover and refrigerate 8 – 12 hours. Uncover and bake 350 degrees for 30-35 minutes. Serve warm.
*Can bake immediately 350 degrees for 30 minutes. To reheat cover with foil and bake 350 degrees for five minutes.
1 cup rice
1 or 2 small cans of tomato sauce (use 2 cans for moist rice, or just 1 if you like it “restaurant” style)
1 tsp cumin
1 tsp garlic salt
1 tsp chili powder
1 tsp fresh ground or regular pepper
1 tbs oil
1 1/2 cups water
Heat oil in a saucepan. Pour in the rice, and brown slightly. Add the remaining ingredients, bring to a boil, cover and simmer on medium low until the liquid is absorbed and the rice is done.
I am a big “one pot meal” person and being busy at home or working I came up with this easy one for my family. If someone else has sent it …sorry did not see.
Mexican Goulash
Brown one pound of hamburger
drain and add one can or mix of spanish rice.
place in small cassesrole dish and add to the top layers of cheese.
pop in the oven or mirco wave long enough to heat the rice and melt the cheese.
serve with a salad and fritos
1 cup lentils
2 cups water
3 potatoes
1 lb. hamburger
1 chopped onion
1 can tomato soup
cheese
salt
pepper
Rinse lentils, cook in water for 30 minutes (covered pot)
Bake potatoes in microwave (or stove), cube (one inch or so)
Cook hamburger and onion, drain fat.
Stir it all together in a microwave casserole dish, add salt & pepper to taste, and a handfull of shredded cheese if desired. My kids love this. It’s easily altered and adapted, I like to use Mrs. Dash instead of salt and pepper, and smoked paprika if I have it.
This is my favorite recipe. I took two of these pies to our church fellowship and every single person wanted the recipe. Its the easiest thing you’ll ever make.
Amazing Coconut Pie
2 cup milk
3/4 cup sugar
1/2 cup bisquick
4 eggs
1/4 cup butter
1/2 teaspoon vanilla
1 cup coconut
Combine everything but coconut in blender on low for 3 minutes. Pour
into pie plate, let sit for 5 min. Top with coconut. Bake at 350 for
40 minutes.
Yield: 8 servings
1 pkg. small lime jello
1 pkg. DH lemon supreme cake mix
1 env. Dream Whip
1 pkg. lemon instant pudding
1 1/2 c. cold milk
3/4 c. boiling water
1/2 c. cold water
Dissolve jello in 3/4 c. boiling water. Add the cold water and set aside.
Mix and bake cake as directed on pkg. in a 9 x 13 pan. Cool cake 20-25 min. in pan. Poke holes all through top of warm cake with meat fork (I use an upside down wooden spoon). Slowly pour jello mixture into holes. Refrigerate.
Topping:
In a chilled bowl, blend and whip Dream Whip, pudding, and cold milk until stiff (3 to 8 min.). Frost cake immediately and refrigerate.
We love this cake because it is very light and moist. It’s not heavy and rich. Just a nice cool flavor for hot summer days.
I received this recipe from a friend of my mom’s named Kathy Coil.
1 bag lentils rinsed
2 qts water
2 large potatoes..peeled and diced
3 stalks celery…sliced
1 large onion..peeled and chopped
2 cloves garlic..minced
4-5 carrots…peeled and diced
2 15oz cans diced tomatoes, undrained
1/2 ketchup..more or less to taste
salt&pepper to taste
1 T italian seasoning
2 bay leaves..optional
In a large pot put all ingredients EXCEPT ketchup. Bring to a boil, cover then lower to a simmering boil and cook for approx 1 hr..adding more water if needed, add ketchup( I prefer more) and adjust seasonings to your liking. Continue to cook on simmer until lentils are done. Remove bay leaves. The longer it cooks the better it tastes, even tastes better the next day. Serve with a sprinkling of grated cheese if desired and some hot rolls or biscuits. Not only frugal, but healthy!!!!! Enjoy!!!
2 cans of corned beef
12 eggs, beaten
cheddar cheese
1 Tablespoon butter or margarine
Heat a skillet at medium to medium high heat and melt the butter (or margarine if that is what you are using). Add the corned beef and cook until the beef is hot and separated (looks loose and darker in color). Add the beaten eggs and scramble. Cook eggs mixed in with the beef until eggs are just about done and add the cheese. Use as much or as little cheese as you want, but with this I use 8 ounces(2 cups). When the cheese is melted, serve.
*My oldest daughter named it dog food years ago when I first made it for her because it looks just like dog food. I make it in the fall and winter for supper because it sticks to your ribs.
Spray crockpot with oil. Place 4 boneless skinless chicken breasts on the bottom of the pot. Open one can of jellied cranberry sauce (I’m sure the whole berry type will work, too) and spoon small pieces over the chicken. I cook on low for 3-3.5 hours while I’m at church on Sunday morning and it’s fantastic by lunch. You will not believe how good this simple recipe tastes. I serve it with mashed potatoes, green beans and corn. Enjoy!
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
1 bar of Ivory soap – shredded with cheese shredder or food processor
2 cups of Baking Soda
2 Gallons of hot water
Melt soap in a saucepan with enough water to cover over med-high heat until clear. Fill bucket with 2 gallons of hot water. Stir in baking soda until dissolved. Add in melted soap; stir. Store in old laundry detergent containers.
First peel and cube your potatoes. While you are doing that, put a pot of salted tap water on to boil. When it boils, add the cubed potatoes. Boil the potatoes for no more that 15 minutes. Set the timer, fix it strongly in your mind. Over cooking is the destroyer of this dish. While the potatoes boil, chop your celery (or green pepper), onion and sweet pickles. You can use sour pickles if you prefer, it’s really a matter of taste. In a large bowl combine the chopped celery, onion, pickles and mayonnaise. Set the bowl aside.
When the timer dings, drain the potatoes immediately. Run cold tap water over the potatoes until they are cool to the touch. Drain for a few minutes to dry them out well. Dump the potatoes into the bowl with the mayonnaise and chopped vegetables. Stir gently to cover everything evenly with the mayonnaise. Transfer the potato salad to a resealable container, or cover it with plastic wrap. Chill for at least an hour, or until serving time. Makes 6 servings.
Measure all of the ingredients into a resealable plastic container. I prefer to use plastic quart sized zipper bags. Seal and label the container, and store on the pantry shelf until needed. It’s a good idea to make up several of these at a time for convenience sake.
To Prepare:
Empty the mashed potato mix into a large bowl. Add the margarine. Pour in the boiling water. Let it sit a moment to melt the margarine. Stir the mixture with a fork until it is smooth and thick. Serve hot, straight from the bowl.
I prefer mine made with 3-1/4 cups of boiling water, but this is a personal decision. Makes 4 large servings.
First shred the potatoes in a food processor or on a cheese grater. Place the shredded potatoes in a medium sized bowl and cover them with cold water. Chill the bowl in the fridge for at least 30 minutes, or even overnight if you prefer. Sometimes when I’m in a hurry I put them in the freezer for about 15 minutes. After soaking and chilling, drain the potatoes very well, squeezing out the excess moisture with your hands.
In a medium bowl, combine the drained potatoes, eggs, salt and flour. Mix it all up with a fork, until it is well combined. Heat about 2 tablespoons of oil in a large skillet over medium high heat. When it is hot, drop in spoonfuls of the potatoes. Try to keep them kind of small, maybe the size of hamburger patties. Fry them until they are golden brown underneath. Flip them and brown the other side too. Transfer the cooked pancakes to a plate and serve. I like them with applesauce, but they are good with ketchup too. The kids treat them like Mc Donald’s hash browns, and eat them as a portable breakfast. You could add a little dried onion with the flour if you liked, maybe 2 teaspoonfuls. This recipe is easily doubled if you are serving a large crowd or your family is very hungry. This is good for breakfast, but also makes a nice main dish for lunch.
Scrub and peel your potatoes. Chop them into chunks. Place your potato chunks in a pot and cover them with tap water. Boil them over medium-high heat until they are tender, or for about 20 minutes. Remove from the heat and drain off the water. Catch the water in a bowl. Measure 3/4-cup and set the rest aside to cool down. It can be used to make bread or soup.
In a large bowl or the pot the potatoes cooked in, combine the potatoes, salt, pepper, dry milk powder, the reserved 3/4-cup of cooking water and the margarine. Using electric beaters, combine everything until it is light and fluffy. Serve hot. I use an ice cream scoop to measure these potatoes. Two level scoops is 1/2 cup. These potatoes taste rich and buttery. These are perfect for holidays and company dinners, or for weekday meals with a hearty bean dish as a topping.
Scrub the potatoes so they are very clean. Cut the potatoes into chunks about an inch square. Find an empty bread bag or a gallon sized plastic bag. Place the potatoes into the bag. Add the oil. Close the bag. Shake the potatoes around to coat them with oil. Pour the potatoes into an oiled 8-inch square pan. Sprinkle the potatoes evenly with the seasoned salt and chili powder. Cover pan with tin foil. Bake at 400° for 45 minutes. Serve hot.
This is one of Tommy’s favorites. These potatoes are great with any roasted meat, especially roasted chicken. Recipe may be cut in half if desired. Cook for the same length of time.