Frugal Bologna Sandwich Spread
I made this spread when my boys were small…we all still love it.
1 to 1 1/2 lb. bologna(store brand on sale is fine)ground in blender.
3/4 c. pickle relish (home canned if you have it)
3 Tblsp. minced onion
1 Tblsp. Worcestershire sauce
1/2 to 1 c. mayo-type salad dressing (to your taste)
Mix all, put in containers and store in fridge.
Serve on plain or toasted bread with lettuce.
Black Friday Shopping Day Ham Sandwiches
- 1 1/2 cup leftover ham, chopped
- 1/2 cup mayonnaise
- 2 Tbsp pickle relish
- 1 Tbsp Dijon mustard
- 1 tsp grated onion
- salt and pepper to taste
- kaiser rolls or other sturdy bread
In a food processor, put the ham and pulse until finely minced.
Put in a bowl and add the remaining ingredients; taste and season as desired.
Spread mixture on bread, bun, or crackers for a quick lunch or dinner on a busy shopping day after the holidays.
Baked Bean Sandwiches
I believe this may fall under “frugal tips”. My mother was a little girl during the depression and remembers her dad making homemade baked beans (quite a treat)! Her fondest memory was what they did when there weren’t enough baked beans left to go around. They made open face baked beans sandwiches.
Place slices of bread on baking sheet
Spread each slice with baked beans
Cut a slice of bacon in half and criss cross on top of beans.
Place under broiler till bacon becomes crisp
Of course the number of sandwiches depends on how many bbeans you have.
(Even without the bacon, makes a good treat)
Egg Sandwiches
As a young girl, my mother always made these. I was disgusted at the thought of eggs on a sandwich, and always turned my nose up. once moved out on my own, money was tight, and i decided to try it. boy was i surprised! they are absolutely wonderful and now that ive got kids of my own, they ask for them on a regular basis. thoroughly enjoy ~ fix your sandwiches how you like ‘em. if you want a slice of cheese, add it. if you like a slice of tomato or lettuce or onion, add it.
scramble desired amount of eggs in a tbsp butter.
spread mayo or miracle whip onto bread,
add scrambled eggs.
devour.
Trade-Proof School Lunch Sandwich
- 4 slices bread
- 1/4 cup peanut butter
- 2 Tbsp orange juice or apple juice
- 1/4 cup apples, chopped fine
- 1/4 cup raisins
- 1/4 cup chopped peanuts, chopped walnuts, or crushed Cheerios
Put the peanut butter and juice in a bowl and whisk together until smooth, then add the apples, raisins, and whatever you choose for the ‘crunch’ element. Spoon mixture onto bread slices, spread out and top with second slice of bread to make sandwich.
The orange juice keeps the apples from getting too brown, but be sure to wrap tightly in plastic.
This is a favorite sandwich of ours because it’s so versatile. If we don’t have nuts in the house, we just crush up cereal like Cheerios. Peanut butter and apples go naturally together and this way you can turn them into a filling lunch. Use a good whole wheat bread for extra nutrition.
Zucchini Jelly
Did you know that you can make a delicious zucchini jelly with all that fresh squash in your garden? The strawberry and pineapple flavors in this recipe balance nicely with the zucchini for a yummy jelly even your kids will like.
Zucchini Jelly Recipe
- 6 cups shredded zucchini
- 1/2 cup lemon juice
- 6 oz (small box) strawberry jello
- 6 cups sugar
- 1 cup crushed pineapple
Place zucchini and a little bit of water in a saucepan and boil until the zucchini has softened. Add sugar, lemon juice and pineapple. Remove from heat and mix in jello. Transfer to clean jelly jars. Place jars in a water bath to seal the jars.
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Cream Cheese And Cucumber Sandwiches
Cream Cheese Cucumber Sandwiches aren’t just for fancy tea parties. They make for a wonderful light lunch in the summer time. The flavor is so light even kids enjoy them (though I usually leave the chives off for them).
For a fun lunch with your daughter or granddaughter, make a batch of these along with a pot of herbal tea and invite her and her favorite dolls for a tea party 
Cream Cheese Cucumber Sandwiches
- 2 medium cucumbers (seeded and chopped
- 8 oz. cream cheese (softened)
- 1 tsp. chives (finely chopped)
- 1/2 tsp salt
- 1 stick of butter
- 1 loaf of bread
Peel cucumbers,remove seeds and chop. Mix in cream cheese,chives and salt. Spread a thin layer of butter on each slice of bread. Then spread cucumber mixture on top of buttered bread and top with another piece of bread. Cut the crust off the sandwich and cut diagonally. Chill for at least 2 hours. before serving.
If you are making these for a fancy tea party for little girls take some large cookie cutters (flowers, stars and hearts work well) and use them to cut the finished sandwiches into fun shakes. Do not cut the crust off or cut the sandwich diagonally. Just press the cookie cutters into the finished whole sandwiches.
You’ll have quite a bit of leftover sandwich. They make a quick lunch for you.
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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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Carrot Spam Spread
6 eggs boiled and chopped
3 medium carrots grated
1 can spam ground (or 1 pound ham)
1 small onion finely chopped
1 small green pepper finely chopped
salt and pepper
Miracle Whip or Mayo(add the amount you like or until spreadable.)
Mix all ingredients together and let set in refrigerator for at least one hour. This makes a lot of sandwiches or works great on crackers. I also have made this using left over roast pork.
My Aunt gave me this recipe years ago. I don’t know where she got it from. Hope you enjoy.
Grown Up Grilled Cheese
We all know how great tomato soup & grilled cheese go together. I like to make a little different grilled cheese sandwich for the grown ups. I use Pepper Jack cheese and cracked wheat sourdough bread(bought at Trader Joe’s), and cook in the traditional way in a frying pan with butter.
Crockpot – Memphis Brewed Pulled Pork
- 1 can beer
- 1/4 cup Worcestershire sauce
- 1 Tblsp. ground mustard
- 1 Tblsp. garlic powder
- 1/2 tsp. smoked paprika
- 1/4 cup brown sugar
- a few sprinkles of red pepper flakes
- 3 lbs pork shoulder roast
- 1 medium size yellow onion, diced
- dash of salt and pepper
*Cole slaw
In a large glass bowl, put the first 7 ingredients and whisk together well. Add the pork roast, onion, and salt and pepper to the bowl. Make sure the pork is covered well. Let this sit for about 10 minutes, turning once or twice.
Put this entire mixture into the crockpot and cook on LOW for about 8 to 9 hours, or a little longer until the meat is absolutely fork tender. When the pork is totally done, remove it from the pot and set it on a platter or cutting board. Cut the roast in half, then take two forks and start shredding the pork. Be sure to pick out any bones or gristle you find.
Put the pulled pork back into the crock pot and let it cook again in the sauce on LOW for an additional 30 minutes to 1 hour.
Serve on good rolls or buns with an assortment of toppings, like yellow mustard, extra barbecue sauce, and hot pepper sauce.
*The “Memphis” part of this recipe means you’ll top your pulled pork sandwich with cole slaw!
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Crockpot Sweet Pulled Pork Sandwiches
- 4 lbs pork butt or shoulder roast
- 2 large onions
- 1 can 7-up or Sprite
- 1 small bottle Sweet Bay Ray’s barbecue sauce
Cut the onions into small chunks and put one of the onions in the crockpot. Put the roast in and cover with the other onion. Pour the 7-up or Sprite over the top. Put the cover on and cook on low heat for 10 to 12 hours. Don’t be lifting the cover to peek… it will cook fine without you looking at it. Lifting the cover off causes a lot of heat loss and slows down the cooking.
After the pork is totally cooked, turn your crockpot off, and remove the pork from the crockpot, setting it in a large pan or on a cutting board. Remove the onions from the slowcooker using a slotted spoon and set them aside. You can leave the liquid in the crockpot if there isn’t more than a cup. Strain it to make sure there are no bones or gristle left behind.
Now, start pulling the pork apart. I like to cut the roast in half, then start shredding it with two forks. Pick out any pieces of gristle or bone you run across. Be sure you don’t have any really long strings of meat. When the pork is all pulled apart, put it back in the slow cooker along with the cooked onions.
You can add your barbecue sauce now and stir it all together. Even though the ingredients say to use a small bottle, buy a bigger bottle in case you want to add a little more sauce to the pot, and you’ll want a little on the side to serve.
Put the cover back on your crockpot, and turn it back on to low and cook for about 3 hours, but you can let it cook as long as 5 hours if necessary for the timing of your meal.
When you’re ready to eat, have good buns or hard rolls ready. You’ll also want to have a little warmed barbecue sauce on the side, as well as hot pepper sauce, and yellow mustard. Of course if you’re serving your pulled pork sandwiches in true Southern style, be sure to have the ultimate garnish for your sandwich… cole slaw! Enjoy!
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Hot Chicken Sub
Makes 6 Servings
- 6 frozen breaded chicken breast patties
- 1 (16-ounce) loaf French bread, cut horizontally in half
- 1/2 cup creamy Italian dressing
- Lettuce
- 1 large tomato, thinly sliced
Prepare chicken as directed on package.
Spread cut sides of bread with dressing. Layer lettuce, hot chicken patties and tomato on bottom half of bread. Top with top half of bread. Cut into slices.
Fruit and Nut Butter Spread
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!