Homemade Marinara Sauce
- 1 can (35 oz) diced tomatoes
- 4 garlic cloves, minced
- 1/2 cup flat leaf parsley
- 1 tbsp dried basil
- 1/4 tsp red pepper flakes
- 1/2 cup olive oil
- 1/2 cup chopped onion
Place olive oil into a large sauce pan. Heat the oil and add the garlic; saute until garlic is fragrant.
Add the basil, parsley and red pepper flakes.
Let the mixture warm up and add the tomatoes in their liquid.
Cook for 1 hour over medium heat.
Serve immediately, or cool and pour into glass jars with good lids. This sauce may be refrigerated or frozen for later use.
Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.
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Homemade Hot Pepper Sauce
- 1 – 1/2 cups chopped onion
- 1 cup banana peppers
- 2 qts canned tomatoes (drain, chop)
- 1 – 1/2 tbsp salt
- 1 – 1/2 tbsp garlic
- 1 tbsp oregano
- 1 tbsp lemon juice
Chop onions and place them into a stock pot.
Drain and chop tomatoes and add to pot.
Then place the salt, garlic, oregano and lemon juice into the pot.
Cook on medium heat for 1 hour.
If you prefer a milder sauce, you can reduce the banana peppers by half.
If you prefer a hotter sauce you can use jalapeno’s instead of the milder banana peppers.
However, if you use jalapeno’s you should remove the seeds.
Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.
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Homemade Taco Seasoning
- 1 tbsp. chili powder
- 2 tsp. onion powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. dry oregano
- 1 tsp. sugar
- 1/2 tsp. salt
Put all the ingredients in a bowl and whisk together well.
This recipe is equal to 1 pack of store-bought taco seasoning.
Store the mix in airtight ziplock bags or glass jars with good lids.
Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.
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Homemade Barbeque Sauce
- 1 c. ketchup
- 3 tbsp brown sugar
- 1/2 cup water
- 2 tsp Worcestershire sauce
- 1 tsp barbeque spice (any mix you like)
- 1 chopped Vidalia onion
- salt and pepper to taste
Place all ingredients into a saucepan and bring to a boil making sure to stir constantly.
Reduce the heat to very low and let simmer for 10 minutes, stirring occasionally.
Use immediately on chicken, pork, or beef.
This sauce can also be stored for later use. Cool the sauce thoroughly and pour it into glass canning jars and seal with good lids. You can then refrigerate or freeze it for another time.
Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.
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Homemade Italian Dressing
- 1 1/3 cups olive or vegetable oil
- 1/3 cup red wine vinegar
- 1/4 tsp. whole peppercorns
- pinch of hot pepper flakes
- 3 cloves garlic
- 1/4 teaspoon rosemary
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese
This is one of those recipes where you dump all of the ingredients in at one time. So simple! You can mix with a blender or
a food processor. Just put everything in and pulse or process until smooth.
You can also make this dressing more or less flavorful by adjusting the amount of garlic and herbs.
Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.
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Homemade Gravy Recipe
- 1/4 cup butter
- 1/4 cup flour
- 2 cups beef broth
- 1/4 tsp salt
- 1/4 tsp black pepper
Place butter in a saucepan and let it melt.
Add flour and mix with a whisk until all the lumps are out.
Next, stir in salt and pepper.
Cook this mixture over medium-low heat for about 4 to 5 minutes (you just want your mixture to brown slightly.)
Reduce the heat and stir in beef broth. Make sure that you are stirring constantly.
Place the heat back to medium and cook until it reaches a boil.
Season to taste.
You can change this gravy to chicken or turkey by simply changing the beef broth to chicken or turkey broth. If you are a vegetarian, you can also switch the beef broth to vegetable broth. You may need to use a little more seasoning depending on your taste.
Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.
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Homemade Spagetti Sauce Recipe
- 2 cans crushed tomatoes
- 2 cans tomato puree
- 1 small can tomato paste
- 3 tbsp. olive oil
- 5 cloves garlic
- 1 lg. onion (chopped)
- 2 tbsp. fresh parsley (minced)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp dried basil (minced)
- 1/2 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/2 tsp. pepper
Heat olive oil in a large pot. Add chopped onion. When the onion is translucent, add in minced garlic. Cook both until they are lightly browned. Mix in tomato paste. Then add tomato puree, and the crushed tomatoes. Add all remaining seasonings and cook on very low heat for 6-8 hours.
Store in tightly sealed glass jars or other containers in the refrigerator. If you use sturdy glass jars (canning jars) and appropriate lids, you can store this sauce in the freezer. Be sure the sauce is cooled completely before putting the lids on the jars.
Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.
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Kiwi Salsa
I love eating salsa. It is a healthy snack that is good for you and full of all kinds of veggies. I’ve been experimenting a bit and found a new salsa that I love just as much as a tomato salsa. Kiwi salsa is a great addition to your stash of salsa recipes! Eat it with cinnamon and sugar tortilla chips for a sweet treat!
- 6 kiwis, peeled and diced
- 1 small onion, diced
- 1 jalapeno pepper, diced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon cumin
- 1/2 teaspoon curry powder
Mix kiwi, onion, jalapeno pepper, lime juice, olive oil, honey, cumin, and curry powder together in bowl. Cover and allow to rest for 1 hour at room temperature. Refrigerate until ready to serve.
Make Your Own Mexican Cheese Dip
I love the white cheese dip that you get at the local Mexican restaurant. Because we have Mexican so often at home, I decided to find a way to create my own version of that delicious cheesy white sauce!
- 1 pound block of White American Cheese
- 1 can of diced green chiles
- 3-6 tablespoons of milk
Directions
Grate the cheese and place in a saucepan and melt. Add green chiles and milk (start with 3 tablespoons of milk). Stir until melted. If it is still to thick, keep adding milk until you get the desired consistency.
This is the best stuff on the planet and it will definitely kick your Mexican dinner up a notch!
Homemade Relish For Hotdogs – Canning Recipe
This relish is the best I have ever tasted–even better than what you get at the store! It’s great on hotdogs, burgers, and wherever else you want to use it.
- 7 large English cucumbers
- 4 large sweet onions, peeled
- 1/4 cup pickling salt
- 3 cups white sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon celery seed
- 3 cups distilled white vinegar
- 1 cup water
- 4 (1 pint) canning jars with lids and rings
Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Process the jars in a hot water bath on the stove for 10 minutes. Make sure the jars are covered with water (an inch over the top of the jar)
Remove the jars from the hot water bath and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
The Best Salsa Recipe for Canning
I love, love, love salsa! I eat it year round. Because I eat a lot of salsa, I try to make homemade. It is delicious, healthier than the store bought, and is very inexpensive to make. It will last for a long time if you can it and store it in your pantry for the winter months when you would love to have a bowl of fresh, delicious salsa!
- 5 pounds tomatoes
- 2 pounds chili peppers
- 1 pound onions
- 1 cup vinegar
- 3 teaspoons of salt
- 1/2 teaspoon of pepper
Peel and prepare chili peppers. Be sure and wear rubber gloves to protect your skin. Don’t touch your eyes or face while working with hot chilies.
Wash tomatoes and dip in boiling water for 30 to 60 seconds, until skins split. Dip tomatoes in cold water and peel off skins by hand. Remove tomato cores and coarsely chop. Combine chopped tomatoes with chopped chili peppers, onions and remaining ingredients in a large pot. Heat to boiling, and simmer 10 minutes.
Fill pint jars, leaving a 1/2 inch head space. carefully clean jar rims and sides and secure lids to the jars.
Process the jarred salsa in boiling water bath for 10-15 minutes.
Makes 6 to 8 pint jars
Zucchini Jam
Fruits and berries are spendy, but you or a friend are likely to have an abundance of zucchini. Also, pectin can be costly. This jam recipe bypasses both and is absolutely delicious!
6 C peeled and shredded zucchini
(remove seeds)
6 C sugar
1 16 oz. can crushed pineapple,undrained
1 6 oz Jello (any flavor)
Shred zucchini,
Put in large stock pot,
Cook on low heat until boiling
Stir often
Boil 10 minutes
Keep stirring
Add lemon juice, sugar and pineapple
Cook over medium heat,
Stirring constantly for 10 minutes more
Remove pan from heat,
Add Jello
Stir 1 minute
Ladle jam into hot jars
Seal
Zucchini Relish
The next time you forget to lock your car and later find the back seat full of zucchini, don’t despair. Instead make this delicious sweet relish!
(Note from Hillbilly Housewife… That is so funny and so true. Anyone who grows zucchini or has a neighbor, family, or friend who does, knows all about getting rid of their crop. Desperate measures to be sure, and very funny indeed!)
10 cups ground zucchini(6 good sized)
4 cups ground onions (3 large)
5 T. salt
Let stand overnight.
Drain and rinse in cold water.
Add:
2 1/4 Cups vinegar
6 cups sugar
1 T nutmeg
1 T dry mustard
1 T turmeric
1 T corn starch
2 t celery seen
1/2 t pepper
1 red bell pepper chopped fine (grind)
1 green bell pepper chopped fine (grind)
Cook 30 minutes
Seal with hot jars and lids
Makes 7 pints or 3 1/2 quarts
Great on meat or egg sandwiches, in potato salad, etc.rovents
Easy Homemade Mayonnaise
You just need a stick blender.
Put 2 egg yolks (preferably organic) in a wide mouth pint jar.
Add 1/2 teaspoon salt,
1 Tablespoon apple cider vinegar,
1 Tablespoon lemon juice,
1/8 teaspoon each onion powder and dry mustard (adjust to your taste).
Add 1 cup regular olive oil and allow everything to come to room temperature (very important).
Then put stick blender in down to the bottom and turn on and count to 10 before you bring it up slowly on one side of jar.
The oil will emulsify as you gently move the blender up and down. It shouldn’t take more than a few seconds.
Scrape off blender and put a cap on jar and refrigerate. We’ve been doing this for years and love it. (you might want less mustard)
Homemade Thin Chicken White Sauce
- 1 Tbsp butter or margarine
- 1 Tbsp all purpose flour
- dash salt
- 1 cup chicken broth
Put medium sauce pan over low heat and add butter.
Sprinkle in flour and salt while whisking; continue whisking for 1 minute.
Continue whisking while pouring in all chicken broth.
Whisk constantly while cooking until sauce gets thick and bubbly.
Use in any recipe that calls for a thin white sauce.
You can substitute milk for the chicken broth for a traditional thin white sauce.
Click here for recipes for Thick and Medium sauce.
Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.
Eliminate those prepackaged foods from your pantry, eat healthier and cheaper while still cooking fast. Order your copy today!
Homemade Medium Chicken White Sauce
- 2 Tbsp butter or margarine
- 2 Tbsp all purpose flour
- dash salt
- 1 cup chicken broth
Put medium sauce pan over low heat and add butter.
Sprinkle in flour and salt while whisking; continue whisking for 1 minute.
Continue whisking while pouring in all chicken broth.
Whisk constantly while cooking until sauce gets thick and bubbly.
Use in any recipe that calls for a medium white sauce.
Other ideas:
Stir in shredded cheese for a medium cheese sauce for topping veggies.
Stir in lemon juice and fresh dill for a creamy hollandaise sauce for topping asparagus.
You can substitute milk for the chicken broth for a traditional medium white sauce.
Click here for Thick and Thin sauce recipes.
Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.
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Homemade Thick Chicken White Sauce – Cream Of Soup Substitute
- 3 Tbsp butter or margarine
- 4 Tbsp all purpose flour
- dash salt
- 1 cup chicken broth
Put medium sauce pan over low heat and add butter.
Sprinkle in flour and salt while whisking; continue whisking for 1 minute.
Continue whisking while pouring in all chicken broth.
Whisk constantly while cooking until sauce gets thick and bubbly.
Use in any recipe that calls for a “cream of” soup or to make thick sauces of any type. This sauce is thick, like “cream of” soups.
Other ideas:
Stir in shredded cheese for a thick cheese sauce for Macaroni and Cheese dish.
You can substitute milk for the chicken broth for a traditional thick white sauce.
Click here for Thin and Medium sauce recipes.
Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.
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Homemade Worcestershire Sauce
Dear Susanne,
Here is a recipe I picked up along the way and found it to be a real “Penny Pincher’s Dream”.
I have saved the bottles from Soy Sauce –the larger ones. This recipe will make 2 -1/2 bottles and lasts well, un-refrigerated. I have kept mine as long as 6 months.
I hope someone else can make use of it, too.
Worcestershire Sauce
- 2 centimeters (1 inch) fresh Ginger, bruised
- 2 cloves Garlic, bruised, (not even necessary to peel, just toss them in)
- 6 teaspoon whole Cloves
- 4-3/4 cups Vinegar
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 cups black Treacle ( Brer Rabbit molasses)
Optional: I, also, use 2 Tablespoons of the oil off a tin of Anchovies for flavor, but it’s not necessary, will taste just as good without.
METHOD:
Place all ingredients in a large saucepan; stir to combine.
Cover and bring to a boil. Simmer for 20 minutes.
Remove from heat and let stand overnight.
Next day; strain into bottles and seal tight. Store.***
***Can be used straight away, but does improve with age.
3 Classic Dry Spice Mixes
Instructions for all three of these mixes are the same. Put the ingredients in a big bowl and mix together well with a fork or whisk. You’ll want to store the mixes in some kind of a jar with a tight sealing lid. I like to use a canning jar and lid because I know it will be a tight seal. However, a zipped freezer bag will work.
Barbecue Style Dry Spice Mix
- 4 TBSP smoky paprika
- 1 TBSP brown sugar
- 1 TBSP dried oregano
- 1 tsp dried basil
- 1/2 tsp cumin
- 1 tsp salt
- 1/4 tsp black pepper
Louisiana Style Dry Spice Mix
- 4 TBSP powdered mustard
- 4 TBSP ground cumin
- 4 tsp cayenne
- 4 tsp celery salt
- 4 tsp brown sugar
- 4 tsp salt
- 2 tsp ground black pepper
Mediterranean Style Dry Spice Mix
- 4 TBSP dried basil
- 4 tsp dried thyme
- 4 tsp dried rubbed sage
- 1 tsp fennel seeds
- 1 tsp salt
- 1/2 tsp black pepper
Shake-It Bake-It Mix
- 2 cups bread crumbs
- 1/4 cup flour
- 3 Tbsp. paprika
- 2 tsp. onion powder
- 4 tsp. salt
- 2 tsp. ground oregano
- 1/2 tsp. ground red pepper
- 1/2 tsp. garlic powder
Mix all ingredients well and store in sealed container in the refrigerator or pantry. About 2/3 cup mixture will coat one whole cut-up chicken. To cook one chicken, cut up, shake in mixture in plastic bag, then arrange on shallow baking sheet and cook in 400 degree oven of 50 to 60 minutes or until the juices from chicken run clear when pierced with a knife.
You can switch up the seasonings to suit your own tastes. I like the paprika and red pepper for the color and spiciness.
Homemade Steak Seasoning
- 1 tsp. Salt
- 1 tsp. Paprika
- ½ tsp. Black Pepper
- ¼ tsp. Onion Powder
- ¼ tsp. Garlic Powder
- ¼ tsp. Cayenne Pepper
- Pinch of Coriander
- Pinch of Turmeric
Mix together and place on both each side of the steak. Grill.
This recipe only makes about 2 teaspoons. If you are cooking more than two steaks you should adjust the recipe accordingly.
You can make a big batch of this ahead of time and store it in an air-tight container.
*Tip #1: To get great flavor into your steaks you can coat them with the seasoning and place in the refrigerator overnight.
*Tip #2: Make sure to season the sides of your steak. Most people forget that part.
Homemade Caeser Salad Dressing
This dressing is one of my favorites when I serve leftover grilled or baked chicken and the likes over a salad. It’s also great over some homegrown tomatoes. I’ve tried and tweaked quite a few different versions of this and here’s my favorite homemade Caesar salad dressing. It’s a lot cheaper than the store bought stuff and takes a lot better.
Homemade Caesar Salad Dressing Recipe
- 1/3 cup olive oil
- Dash of lemon
- 1 tbsp Worcestershire Sauce
- 3 tbsp vinegar
- 1 egg yolk
- 1 or 2 garlic cloves
- 1 tsp dry mustard
- 1/3 Parmesan cheese
Place all ingredients together in a food processor and pulse until all is well blended. Refrigerate at least 1 hour before serving. (You can tweak the garlic,lemon and Parmesan cheese to suit your taste.)
Highly Recommended – Penny Pinching Mama
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Homemade Blue Cheese Dressing
- 2 cups mayonnaise
- 1 cup sour cream
- 1 cup chili sauce
- 2 tbsp sugar
- 2 tbsp Worcestershire sauce
- 1/2 tsp garlic salt
- 4 oz crumbled blue cheese
Combine all ingredients except blue cheese. Mix well and then fold in the blue cheese. If dressing is too thick, you can add milk or water to thin it.
This dressing can be stored safely in an air tight container in the fridge for up to 3 weeks.
Highly Recommended – Penny Pinching Mama
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Homemade Tartar Sauce
- 1 cup mayonnaise
- 1 tsp grated onion
- 2 tsp mince dill pickles
- 1 tsp finely chopped dill
- 1 tbsp minced parsley
- 2 tsp minced pimentos
Grate or chop all ingredients and place them into a mixing bowl. Add mayonnaise and mix well. Place in the refrigerator to chill.
If you like a little more kick to your tartar sauce, you can add a few drops of lemon juice or a few capers.
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Homemade Ranch Dressing
Both my husband and my daughter LOVE ranch dressing. They eat it on anything from salads to sandwiches and chicken. One of my daughter’s favorite snacks is to dip raw veggies in it. I usually stock up on the bottled kind when they go on sale, but every once in a while I make up a batch of this homemade ranch dressing and they both love it.
Homemade Ranch Dressing Recipe
- 1 cup mayonnaise
- 1 cup buttermilk
- 1 tsp parsley flakes
- 1 tsp garlic salt
- 1/8 tsp pepper
Combine all of the ingredients in a bowl. Whisk until you get most if the lumps out. Refrigerate for 1 hour before serving. If you prefer your ranch to have a touch of acidity in it, you can add a splash of your favorite vinegar. For a low-fat dressing use low fat mayo and non-fat butter milk.
Consider the seasonings a suggestion. Just play around with the dried herbs and spices in your spice cabinet until you come up with your own favorite version.
The Hillbilly Housewife Recommends – Dining On A Dime
The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.
Order your copy today at http://www.hillbillyhousewife.com/dime
Homemade Salad Dressing
- 1/4 cup biscuit mix
- 2 tbsp sugar
- 1 tsp dry mustard
- 2 cups milk
- 2 beaten egg yolks
- 1/3 cup vinegar
- 1 tbsp butter
Combine all the ingredients together in a sauce pan and bring them to a boil. Boil for 1 minute. Remove from heat,cool,and refrigerate. Stir it before you serve. This should make about 2 cups of dressing.
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Homemade Salsa Recipe
- 1 1/2 cups green pepper (diced)
- 8 cups tomatoes (diced)
- 3 lg onions (diced)
- 2 Jalapeno peppers
- 15 oz can tomato sauce (optional)
- 3 cloves garlic (crushed) or a good pinch of garlic powder
- 2 tbsp vinegar
- 1 tbsp salt
Combine all the ingredients into a large stock pot. Cook for 15 minutes on a medium-low heat. Remove from heat and add 2 tbsp of cornstarch and 1/4 cup water. Place back on stove and bring to a boil. Cool and serve.
The salsa will last a good week in the fridge in an air tight container.
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Cooked Mayo
- 3 egg yolks
- 3 teaspoons lemon juice
- 3 Tablespoons cold water
- 1/4 teaspoon salt
- 1/2 cup oil
1. In medium pan, whisk egg yolks and water until bubbly.
2. Place over medium-low heat and continue to whisk until mixture just begins to thicken, coating the back of a metal spoon. Remove from heat. Continue to whisk, and add oil very slowly in a steady stream.
3. Allow mixture to cool, then whisk in lemon juice and salt.
Basic Yellow Mustard
- 1/2 cup yellow or black mustard seeds
- 3/4 cup apple cider vinegar
- 1/3 cup water or flat beer
- 1-1/2 teaspoon sugar
- 1-1/2 teaspoon salt
1. Soak seeds in vinegar and water or beer for 2 days.
2. Place mixture in blender along with sugar and salt and puree until almost smooth. Add water if needed for desired consistency.
Mustard will be very spicy, but will mellow after a day or two in the refrigerator.
NOTE: To make an herb mustard, add 1 teaspoon of herb of your choice with the sugar and salt.
For Honey Mustard: add honey to completed mustard at a 1:1 ratio.
Highly Recommended – Penny Pinching Mama
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Catsup (condiment)
Tomato Catsup
- 1 stick cinnamon, broken
- 1 teaspoon whole cloves
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1 cup vinegar
- 8 lbs tomatoes
- 1 cup chopped onion
- 1/4 teaspoon cayenne pepper
- 1 cup sugar
- 1 Tablespoon salt
Place cinnamon stick, cloves, mustard seed and celery seed in a spice bag; add to vinegar. Bring vinegar and spices to a boil; remove from heat and let stand. Peel, core and quarter tomatoes. Combine tomatoes, onion and cayenne pepper. Simmer until soft. Press through a sieve or food mill. Add sugar to tomato pulp. Bring to a boil; simmer until reduced by half. Remove spice bag from vinegar. Add vinegar and salt to tomato mixture. Simmer until desired consistency, about 30 minutes. Cool. Ladle catsup into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace. Seal, label and freeze. Yields about 5 half-pints.
Highly Recommended – Penny Pinching Mama
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How To Make White Sauce
- 2 tablespoons margarine
- 2 tablespoons flour (white or whole wheat)
- 3/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
Get out a quart-sized saucepan. Melt the margarine in it over medium heat. When the margarine is completely melted, remove the pan from the heat. Stir in the flour. It will lump up a little bit, so keep stirring it until it is smooth. I use a whisk to do this, but a fork will work in a pinch. Add the salt and pepper and return the pan to the heat. Cook and stir until the flour/margarine mixture bubbles up and sort of sizzles for a moment or two. This step keeps the sauce from having a “raw” flavor, and also permeates the sauce with the seasonings. Gradually stir in the milk. Do it slowly, so it doesn’t lump up. Lumpy sauce is not the most aesthetically pleasing, although it still tastes pretty good. So after you stir in the milk, cook the sauce over medium heat until it boils. Stir it quite often, to prevent it from lumping or burning. When it boils, cook and stir it for a full minute, and then remove it from the heat. It is now done.
This sauce tastes really good poured over hot toast and eaten for breakfast. It is also used in many casseroles and a ton of other places. Once you’ve mastered this sauce, you officially know how to cook. Whole wheat flour makes a slightly ruddier sauce, while white flour gives you the traditional smooth, bright white sauce. Both give good results so use which ever flour you prefer.
Cheese Sauce: Add 1/2 to 1-cup of shredded or cubed cheese to the sauce after it boils for a minute. I usually take it off the burner, add the cheese, and cover the pan. Then I let it sit in the middle of the stove for a minute or two, to soften up the cheese. Stir it up until the cheese melts. Serve anywhere you like.
Bacon Sauce: When the sauce is cooked, add 1/4 to 1/3 cup of vegetarian bacon bits. This is really good on baked potatoes and over toast.
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Yogurt Ranch Dressing Recipe
- 2 cups plain yogurt
- 1/4 to 1/2 cup mayonnaise
- 1/2 teaspoon EACH: garlic powder, onion powder, celery leaves, & salt
- 1/4 teaspoon EACH: pepper, paprika, & dill weed
- 1 teaspoon dry parsley, OR 2 tablespoons fresh chopped parsley
In a medium sized bowl, combine all of the ingredients. Mix it all very well, and allow it to marinate for several hours or overnight. If desired, add a dash of cayenne pepper. Serve as a dip or dressing for salads. This is a spicy and delicious dressing, one I have used for many years.
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Bacon Gravy
- 2 to 4 ounces bacon, cut into small pieces OR 1/4 cup bacon grease (see note below)
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon black pepper (to taste)
- 1 teaspoon sugar
- 3 cups milk (1 cup dry milk powder dissolved in 3 cups water)
This recipe is pretty easy and it is good too. Great over biscuits for breakfast or lunch. First cut the bacon into small pieces. Put it into a large skillet and fry it over medium heat. The bacon will release it’s fat. When the bits of bacon are well browned stir in the flour. Continue stirring until the flour absorbs all of the fat. Add the salt, sugar and black pepper. Start out with the smaller amount of pepper and add more later if desired. Slowly stir in the milk. Use a whisk or a fork to prevent lumps. Continue stirring until the gravy boils. Allow it to boil gently for about 5 minutes. It will thicken nicely. Serve over toast or biscuits or mashed potatoes.
NOTE: If you don’t have bacon, but you do have bacon grease, then use 1/4 cup of bacon grease instead of the bacon. Heat it in the skillet until it is bubbly. Stir in the flour and proceed as directed.
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The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.
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B-52 Steak Sauce
- 6 ounces tomato paste
- 1/2 cup water
- 1/2 cup lemon juice
- 1/2 cup Worcestershire Sauce
- 1/2 cup apple cider vinegar
- 1/3 cup soy sauce
- 2 tablespoons yellow mustard
- 1 teaspoon garlic powder
- 3 tablespoons onion powder
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dry orange peel, or 2 tablespoons fresh orange peel
Carefully measure all of the ingredients into a 2-quart saucepan. Whisk until smooth. Simmer gently over medium heat for about 20 minutes for the flavors to blend. Remove the pan from the heat and allow it to cool. Transfer the sauce to a quart-sized canning jar and store in the refrigerator. Use anywhere you would Heinz 57 or A-1. It’s great with burgers, meatloaf, grilled chicken and even on a steak. It costs a fraction of the brand name versions and the fresh flavor really wakes up your taste buds. Guests will flip for it and beg you for the recipe.
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These recipes are also perfect for dinner parties or a fun and special family dinner.
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Stir Fry Sauce Recipe
Kikkoman makes a bottled “pour & stir” stir fry sauce that I really like. Does anybody have a stir fry sauce recipe that tastes like this? Would be really nice to find recipe that stores well in the fridge for a couple of weeks… Thanks bunches!
From The HBHW
Hi Joy, I have a recipe that I’ve been playing with for a while. My daughter loves Asian food and this sauce seems to do the trick, especially for chicken and broccoli or beef and broccoli. I start with a little less soy sauce and then add more at the end if needed.
Stir Fry Sauce Recipe
- 1/3 cup soy sauce (or more to taste)
- 1/2 cup chicken broth
- 1/3 cup rice wine
- 3 1/2 tablespoons sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 2 tablespoons cooking oil
- 1 tablespoon minced garlic*
- 1 tablespoon minced ginger*
- 2 tablespoons cornstarch
- 1/4 cup water
Whisk the soy sauce, chicken broth, rice wine, sugar, sesame oil and pepper together in a small bowl.
Next get out a coffee cup or any other small cup and dissolve the corn starch in a few tablespoons of water. Make sure you work out all the clumps and end up with a smooth milky liquid.
Heat the oil in a small sauce pan. Add the fresh ginger and garlic and cook it for a few seconds until you can start to smell them.
Next, pour the soy sauce mixture into the sauce pan and bring everything to a boil. Reduce the heat and simmer for a few minutes. Add the corn starch slurry and turn the heat back up a bit. Stir the sauce continually until it starts to get bubbly and thickens up a bit.
It’s now ready to use in your favorite stir-fry. Allow any leftovers to cool and store them in a small container with a lid in the fridge (an old stir fry or salad dressing bottle works well). Use it up within a week.
* The sauce is best when it’s made with minced fresh garlic and ginger. You can however also make it by adding a little dash of garlic powder and ginger powder to make this recipe a bit more frugal.
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The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.
Order your copy today at http://www.hillbillyhousewife.com/dime
Greek Cucumber Sauce
Greek cucumber sauce (also know as tzatziki) is quick and easy to make. It’s a great dip for raw veggies or tasted pita slices. I also like it to make a batch anytime we are grilling outside. It goes well with steaks, grilled chicken or even on a burger. Here’s the recipe:
- 1 8 oz container of plain greek yogurt *
- 1 cucumber
- 1 tbsp olive oil
- 1 tbsp fresh or 1 tsp dry dill ( chop the dill if it’s fresh)
- 1 to 2 cloves of garlic
- salt and pepper to taste
Start by peeling and seeding your cucumber. Then get out a box grater and grate the cucumber. Squeeze the cucumber pieces to get a bit of the extra liquid out.
Get out a medium bowl and put the cucumber pieces in it. Add the yogurt and olive oil. Add the dill and then finely chop or press the garlic cloves and add them to the dip as well. If you don’t have fresh garlic, you can use garlic powder to taste instead. Stir everything together and add salt and pepper to taste.
Cover the bowl and chill the Greek cucumber sauce for at least an hour or until you are ready to serve it.
* If you can’t find Greek yogurt you can use regular plain yogurt. Homemade is fine as well. Just make sure it isn’t too runny. If it is, line a colander with a clean tea towel or cheesecloth. Let the colander over a bowl and pour the yogurt in the cloth lined colander. Leave it sitting in the fridge overnight. You will notice that your yogurt will thicken up nicely and you will have some liquid left in the bowl. Use the yogurt for the dip.
Cream of Anything Soup Mix
Lots of recipes call for “cream of…” type canned soups. This could be cream of mushroom, cream of celery, cream of chicken, cream of potato etc.
Instead of continually buying the cans, why not make this frugal cream of anything soup mix and use it anytime a recipe calls for the soup. It’s quick and easy to put together and quite a bit cheaper than buying canned soup. It also takes up less room and lasts for up to a year.
Cream of Anything Soup Mix
- 4 c. powdered milk
- 1 1/2 c. cornstarch
- 1/2 c. instant chicken bouillon granules *
- 4 tsp. dried onion flakes
- 2 tsp. dried thyme
- 2 tsp basil – crushed dried
- 1 tsp. pepper
* For a vegetarian version of this soup, use vegetable broth bullion instead.
Measure all ingredients and pour them into a container with an airtight seal. I like to use a tupperware type container, but a larger freezer bag will work as well. Be sure to label your container.
To Use The Mix:
Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of soup.
Bill’s Homemade BBQ Sauce
BBQ’ing makes any day a holiday! While many can make some darn good Q… makin your own BBQ sauce will give you the edge when comparisons are made: anyone can buy it, few can make.
Here’s a BBQ sauce recipe that’ll have your family & friends lickin their fingers when they’re done:
16 oz can tomato sauce
1/2 cup water
1/4 cup vinegar
1 tbs molasses (Whole Foods organic is best)
2 tbs brown sugar (Whole Foods Dark Organic is best. Use more if desired.)
2 tbs onion powder
1 tbs garlic powder
2 tbs Worcestershire sauce
1 tbs black pepper
1 tbs Paprika
1/2 tsp cumin
1 – 2 tsp chili powder (adjust for required heat. Go light, you can always add more.)
1 tsp dry mustard
1 tsp liquid smoke (optional)
1 tsp salt
2 tbs corn starch
Cooking instructions:
Using a low heat, bring slowly to a simmer, stirring occasionally. Cook 5-15 minutes more if thicker sauce is what you prefer. Take off and allow to cool. Bottle and refrigerate – overnight is best. Keep refrigerated. Will last for weeks, if you have any left, that is.
Now, I’ll often make 3 batches of this at once, and tweak 2 of them with differing levels of heat (extra chili powder or habenero sauce), extra sweetness, or extra spices. A 1/2 cup of whiskey can also add some bite.
Enjoy!
Tomato Gravy Easy Southern Style
- 1/2 cup peanut oil
- 1/2 cup flour
- 1/2 to 1 cup water (may add more if roux gets too thick)
- 1 can diced tomatoes (or about 1 1/2 cups diced fresh tomatoes, seeds and all)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- dash red pepper flakes or hot sauce
In large skillet (not cast iron) heat oil, then whisk in the flour. (This is your roux.) Keep whisking over medium heat so oil and flour mixture bubbles a little and thickens. Let the oil and flour cook until it gets thick and starts to get a light yellow color. (If you don’t let it cook long enough and it stays white it will taste like flour.) Whisk in the water now and keep whisking until the roux is nice and creamy thick. If it’s too thick and and seems more like a paste, add more water.
Now, dump in the tomatoes and continue to stir. Let this simmer slowly together for a few minutes, then taste and add the salt, pepper, and red pepper flakes.
Some folks like to dice up a little onion and add to the mix in the beginning steps. Some folks like to add milk or broth instead of water. This is the simplest recipe here, so you can tweak it however your little ol’ heart desires! Serve over homemade buttermilk biscuits or anything else you want.
Turkey Gravy Recipe
Turkey Gravy is a must have on the Thanksgiving table. Here’s a quick and simple version.
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 6 ounces ground turkey
- 6 cups chicken broth
- 1 teaspoon poultry seasoning
- 3 tablespoons all-purpose flour
- 1/2 cup cold water
In large skillet heat the oil over medium heat. Add the onion and cook for one minute. Now add the ground turkey and cook for 10 to 15 minutes or until it is very browned and dry.
Move the turkey mixture to a large saucepan. Add in the poultry season and broth; let simmer for 30 minutes over medium heat. Pour the mixture into a strainer and set the cooked turkey aside (you can use it in another dish later on in the week).
In a small bowl combine the flour and water until smooth: add the mixture to broth and cook over medium low heat,stirring occasionally for about 30 to 45 minutes.
Easy White Sauce Mix
Keep this white sauce mix on hand for easy Macaroni and Cheese!
White Sauce Mix
2 cups instant nonfat dry milk
1 cup flour
1 1/2 teaspoons salt
1 cup butter, margarine or shortening
In a large bowl mix well dry milk, flour and salt. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Store in an airtight container. If using butter, store in the refrigerator. If using margarine or shortening, will keep on the shelf in dry weather for up to 6 months.
White Sauce
In a small saucepan combine 1/2 cup White Sauce Mix, 1 cup water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir over low heat until smooth and hot. Makes about 1 1/2 cups.
Cheese Sauce
Add 3/4 cup shredded cheese after White Sauce thickens.
Curry Sauce
Add 1 teaspoon curry powder to thickened White Sauce.
Alfredo Sauce
Make White Sauce from White Sauce Mix. To every 1/2 cup White Sauce add 2 to 4 cloves garlic, pressed, 1/2 cup grated Parmesan or Romano cheese and 1 cup light cream. To cooked and drained hot pasta, add Alfredo Sauce ingredients, one by one, mixing and tossing well after each addition. Serve immediately.
Mac and Cheese
Combine 1/2 cup White Sauce Mix, 1/2 cup grated Cheddar cheese and 1 cup milk. Pour over hot, drained, elbow macaroni. Toss well.
DIP FOR FRIED GREEN TOMATOES
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.
Dip For Fried Green Tomatoes
- 1/2 cup of Miracle Whip Dressing
- 1/3 cup of Ranch Dressing
- 1 small onion, chopped
- 1/4 teaspoon Italian Seasoning the powdered kind in the spice jar
- 1/3 teaspoons dried parsley
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.
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Beef Patties with Mashed Potatoes and Gravy
Makes 6 servings
28 ounces Jumbo beef patties with gravy
6 medium white or red potatoes
1/3 – 1/2 cup milk
1/2 cup softened butter or margarine
1/2 teaspoon salt
Dash pepper
1. Prepare the Beef Patties with Gravy as directed on package
2. Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
3. Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
4. Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.
5. Serve and enjoy!
Homemade Mayonnaise
HBHW reader Denette share’s her recipe for a copy cat version of Duke’s Mayonnaise.
Food processor Mayonnaise
- 1 egg plus 1 yolk
- 1/4 teaspoon salt
- 1/2 teaspoon dry mustard or Dijon
- 1 cup olive, peanut or vegetable oil- I use olive
- 1 1/2 tablespoon of lemon juice fresh is better can used bottled
- salt to taste I substitute paprika
Put all except 1/2 of oil in food processor and pluse and blend until mixed very well slowly add remaining oil. Season to taste Keep in covered plastic or glass jar in refridgerator.
Quick tip: Always store leftover coleslaw in a canning jar with tight lid turn jar upside down it is good for several days.