A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Today we enjoy recipes shared by readers in our Monthly Theme topic of: Penny Pincher Recipes. Let me cover a couple of items and we'll get to the goodies.

This past week saw many areas in the US with severe weather situations. Luckily and as far as I can tell, our a2z family has remained safe. In Texas we had mild temperatures, intermittent rain, but mostly the tail-end of a winter that set no records (except for high temperatures on a couple of days). I feel blessed that all of you have managed to get through the rough spots without too much trouble. We'll see, before long, how this weird weather will affect our hurricane season. I'll be typing with my fingers crossed until then!

Our current Monthly Theme topic is Favorite Side Dish Recipes. I hope you will share some of the recipes for dishes your family enjoys while served alongside main dish foods. Seems to me that every one of you could send in something for this one (side dish recipes for: potatoes, vegetables, grains, etc.). We'll be collecting them all month and will post them in the next Monthly Theme issue on April 8. Please visit the Monthly Theme section to read all about it and for the handy email link for submitting yours. Thanks!

In case you didn't notice, this is a huge issue. I was worried that we might not have the biggest or best Monthly Theme issue and many readers came to the rescue. As you can see, we have a lot of recipes (over 100!) that will see you to pay day, as well as something to make you think and laugh. I consider that my goal in every issue. Please thank the following for their help in getting this mini-cookbook to you:

Pat, Auburn, WA
Treva, Eastern TN
Jean, Syracuse, NY
Brenda, AL
Kat, Spain
Nancy F., Sacramento, CA
Carol, NY
Helen, N. Ft. Myers, FL
Larry Holmes, Ontario, Canada
Leasa, IA
Luanne, FL
Bev, Montreal, Canada
Linda, M
Marty B., Tell City, IN
Lisa H., Belmont, NC
Linda H., Carmel, NY
Patti, Aurora, NE
Mary, Nashville, TN
Terri E., MI
Johnny, LA

We'll see you here again on Wednesday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

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More search options on Travelocity: Seniors (65+), Minors (2-17), First Class, One-Way

"Instructions for Life"

Shared by Pat, Auburn, WA

Take into account that great love and great achievements involve great risk. 

When you lose, don't lose the lesson. 

Follow the three R's: Respect for self, Respect for others, and Responsibility for all your actions. 

Remember that not getting what you want is sometimes a wonderful stroke of luck. 

Learn the rules so you know how to break them properly. 

Don't let a little dispute injure a great friendship. 

When you realize you've made a mistake, take immediate steps to correct it. 

Spend some time alone every day. 

Open your arms to change, but don't let go of your values. 

Remember that silence is sometimes the best answer. 

Live a good, honorable life. Then when you get older and think back, you'll be able to enjoy it a second time. 

A loving atmosphere in your home is the foundation for your life. 

In disagreements with loved ones deal only with the current situation. Don't bring up the past. 

Share your knowledge. It's a way to achieve immortality. 

Be gentle with the earth. 

Once a year, go someplace you've never been before. 

Remember that the best relationship is one in which your love for each other exceeds your need for each other. 

Judge your success by what you had to give up in order to get it. 

Approach love and cooking with reckless abandon.

~Dalai Lama~

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

10 Frugal Cooking Tips
By Leslie Hunt 

Shared by Treva, Eastern TN

If you cook, you're already saving money. That $10 to $20 you'd fork over for an entree can fund several homemade meals for a single person or feed the whole family, depending on the size of everyone's appetite. Kudos to you for getting more greens for your green. 

Still, cooking can get expensive if you buy too many kitchen gadgets, make poor grocery choices or panic shop for each night's supper. 

We spoke with chefs, caterers and cookbook authors for their insights on eating well without spending a lot. 

We share their onion pearls of wisdom with you. Try these tips, and spend less on the necessities.

Buy produce in season.
Purchase dry spices and herbs whole. 
Get dry milk for use in recipes.
Buy real cheese. 
Seek tough cuts of beef.
Buy straight from local farmers.
Shop Latin markets and Korean grocers.
Don't bother with all-inclusive sets.
Opt for versatility. 
Slow means cheaper.

Better Grocery Buys

Frugal cooking starts at the grocery store. Even if you use coupons, you may not be saving on basic items such as vegetables and milk. 

1. Buy produce in season. You've probably heard before that buying produce that's in season will taste better and cost less than produce shipped from Mexico. "If you go out looking for really good tomatoes in January, chances are you are going to pay for it," says Chris Turano, executive chef at 1940s-style restaurant Dine, in Chicago. Finding out what's in season isn't hard, he says. "Ask the produce guy standing there." 

The Food Network also lists seasonal fruits and vegetables on its Web site. 

2. Purchase dry spices and herbs whole. When you can't buy fresh herbs and spices, Turano advises buying them dry but whole. Whole spices, such as peppercorns and cinnamon sticks, keep longer, retain flavor better and cost less, since less labor goes into the production. Grind dry spices and herbs when needed using a mortar and pestle. You can find these tools online or in a discount chain store for around $20. He recommends selecting a set with a rough texture, such as basalt lava rock, which helps speed grinding. 

Forget those year-old ground spices stored in your spice rack. After six months, using ground spices and herbs in your recipe is "like putting dirt on your food," says Denise Vivaldo, author of Do It for Less! Parties (Terrace Publishing, 2005) and founder of Food Fanatics, a Los Angeles-based catering firm. Buy herbs that you like in the smallest containers, she says. 

3. Get dry milk for use in recipes. In the dairy department, fresh milk proves an expensive purchase to make every other week. If you're only using it in recipes, opt for dry milk, which keeps longer and costs less. Once reconstituted, it can substitute for fresh milk, says Mary Weber, author of The Frugal Family's Kitchen Book (Cranberry Knoll Publishers, 1985). Buy the smallest quantity of fresh milk for drinking and cereals. 

4. Buy real cheese. Cheese fans can get better quality cheese by buying it in bulk at the deli when it's on sale. Depending on the type of cheese, the cost could be about the same as processed cheese, but the taste and thickness will trump the processed variety. Look for what's on sale, and plan a meal around it.

Source: ThirdAge Health & Wellness

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

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F-R-E-E SHIPPING ON ALL ORDERS !

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Reasons Dogs Don't Use Computers

20. Can't stick their heads out of Windows '95.
19. Fetch command not available on all platforms.
18. Hard to read the monitor with your head cocked to one side.
17. Too difficult to "mark" every website they visit.
16. Can't help attacking the screen when they hear "You've Got Mail."
15. Fire hydrant icon simply frustrating.
14. Involuntary tail wagging is dead giveaway they're browsing www.pethouse.com instead of working.
13. Keep bruising noses trying to catch that MPEG frisbee.
12. Not at all fooled by Chuckwagon Screen Saver.
11. Still trying to come up with an "emoticon" that signifies tail-wagging.
10. Oh, but they WILL... with the introduction of the Microsoft Opposable Thumb.
9. Three words: Carpal Paw Syndrome
8. 'Cause dogs ain't GEEKS! Now, cats, on the other hand...
7. Barking in next cube keeps activating YOUR voice recognition software.
6. SmellU-SmellMe still in beta test.
5. SIT and STAY were hard enough, GREP and AWK are out of the question!
4. Saliva-coated mouse gets mighty difficult to manuever.
3. Annoyed by lack of newsgroup, alt.pictures.master's.leg.
2. Butt-sniffing more direct and less deceiving than online chat rooms.

and the Number 1 Reason Dogs Don't Use Computers...

1. TrO{gO DsA[M,bN HyAqR4tDc TgrOo TgYPmE WeIjTyH P;AzWqS,. * 


Cats Guide To Humans

1. Introduction: Why Do We Need Humans?

So you've decided to get yourself a human being. In doing so, you've joined the millions of other cats who have acquired these strange and often frustrating creatures. There will be any number of times, during the course of your association with humans, when you will wonder why you have bothered to grace them with your presence. What's so great about humans, anyway? Why not just hang around with other cats? Our greatest philosophers have struggled with this question for centuries, but the answer is actually rather simple:

THEY HAVE OPPOSABLE THUMBS.

Which makes them the perfect tools for such tasks as opening doors, getting the lids off of cat food cans, changing television stations and other activities that we, despite our other obvious advantages, find difficult to do ourselves.

True, chimps, orangutans and lemurs also have opposable thumbs, but they are nowhere as easy to train.

2. How And When to Get Your Human's Attention

Humans often erroneously assume that there are other, more important activities than taking care of your immediate needs, such as conducting business, spending time with their families or even sleeping.

Though this is dreadfully inconvenient, you can make this work to your advantage by pestering your human at the moment it is the busiest. It is usually so flustered that it will do whatever you want it to do, just to get you out of its hair. Not coincidentally, human teenagers follow this same practice.

Here are some tried and true methods of getting your human to do what you want: Sitting on paper: An oldie but a goodie. If a human has paper in front of it, chances are good it's something they assume is more important than you. They will often offer you a snack to lure you away. Establish your supremacy over this wood pulp product at every opportunity. This practice also works well with computer keyboards, remote controls, car keys and small children.

Waking your human at odd hours: A cat's "golden time" is between 3:30 and 4:30 in the morning. If you paw at your human's sleeping face during this time, you have a better than even chance that it will get up and, in an incoherent haze, do exactly what you want. You may actually have to scratch deep sleepers to get their attention; remember to vary the scratch site to keep the human from getting suspicious.

3. Punishing Your Human Being

Sometimes, despite your best training efforts, your human will stubbornly resist bending to your whim. In these extreme circumstances, you may have to punish your human. Obvious punishments, such as scratching furniture or eating household plants, are likely to backfire; the unsophisticated humans are likely to misinterpret the activities and then try to discipline YOU.

Instead, we offer these subtle but nonetheless effective alternatives: * Use the cat box during an important formal dinner. 

* Stare impassively at your human while it is attempting a romantic interlude. 

* Stand over an important piece of electronic equipment and feign a hairball attack. 

* After your human has watched a particularly disturbing horror film, stand by the hall closet and then slowly back away, hissing and yowling. 

* While your human is sleeping, lie on its face.

4. Rewarding Your Human: Should Your Gift Still Be Alive?

The cat world is divided over the etiquette of presenting humans with the thoughtful gift of a recently disemboweled animal. Some believe that humans prefer these gifts already dead, while others maintain that humans enjoy a slowly expiring cricket or rodent just as much as we do, given their jumpy and playful movements in picking the creatures up after they've been presented.

After much consideration of the human psyche, we recommend the following: cold blooded animals (large insects, frogs, lizards, garden snakes and the occasional earthworm) should be presented dead, while warm blooded animals (birds, rodents, your neighbor's Pomeranian) are better still living. When you see the expression on your human's face, you'll know it's worth it.

5. How Long Should You Keep Your Human?

You are only obligated to your human for one of your lives. The other eight are up to you. We recommend mixing and matching, though in the end, most humans (at least the ones that are worth living with) are pretty much the same. But what do you expect? They're humans, after all. Opposable thumbs will only take you so far.

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

BOXTY

~Submitted by Jean, Syracuse, NY

Ingredients:
• 1/2 lb Raw potato
• 1/2 lb Mashed potato
• 1/2 lb Plain flour
• Milk
• 1 Egg
• Salt and pepper

Directions:
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan.

Cook over a moderate heat for 3-4 minutes on each side.

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

PISTACHIO SALAD DESSERT

~Submitted by Brenda, AL

Hi Maggie, this dish is at every dinner at church I have ever been to.. so easy and so good.

Ingredients:
1 small box Jell-0 Instant Pudding, Pistachio Flavored
1 regular sized can of crushed pineapple, do not drain
1 c. mini-marshmallows
1 c. chopped nuts
1 small container of Cool Whip
Green food coloring

Directions: 
Put undrained can of crushed pineapple into a large bowl, add dry pudding mix and combine well.

Add marshmallows and nuts.

Fold in Cool Whip.

Chill in fridge for several hours or overnight.


SEASONED GREEN BEANS

~Submitted by Brenda, AL

Hi Maggie another of my Grandma's recipes. She is long gone but her recipes are coming to me. There are lots of tasty ways to season green beans (including cut up onions, bacon bits or a bouillon cube, just to name a few), but this one is my favorite. My Grandma born and raised in Alabama made this dish.

1 to 2 slices bacon cut into small pieces
2 cans green beans (your favorite)
1 chicken bouillon

Cook bacon until crispy. Add green beans without draining and add bouillon cube and bring to a boil. Cover and simmer for 30 minutes to an hour.


GROUND BOLOGNA SANDWICHES

~Submitted by Brenda, AL

I grew up not so well off (can't say we were poor we always had something to eat), this was sort of a treat. Cheaper than ham.

Bologna slices
Pickle relish
Mayonnaise

Grind up the bologna and add remaining ingredients to taste or until spreading consistency. We didn't use any measurements for this. Serve on bread slices.


POTATO PANCAKES

~Submitted by Brenda, AL

These tasty potato pancakes can be made with grated or mashed potatoes, and the best part is they cost just pennies to make.I usually use left over potatoes for this. Brenda/Alabama

Ingredients:
2 potatoes, or left over mashed potatoes
1 small onion, chopped
1 egg
1/4 c. flour
Salt and pepper, to taste

Directions:
Wash, peel and grate potatoes finely (or mash). Combine all ingredients together. Mix well, and drain any excess liquid.

Spoon potato mixture into pan with hot oil and flatten into the shape of a pancake. 

Brown lightly on both sides and drain on a paper towel. Serve warm.


GRANDMA'S GOULASH

~Submitted by Brenda, AL

My Grandma used to live with me and keep my son and she made this up and it was so good.

1 pound ground beef (your choice lean or whatever)
1 medium onion, chopped
1 green pepper, chopped (I added this to my version)
1 can of the cheap O macaroni no meat balls the 39¢ one
Salt & pepper to taste
Dash chili pepper or cayenne

Brown onion and beef in skillet. Add pepper and cook until tender. Add salt, pepper, chili or cayenne pepper and spaghetti. Cook until bubbly hot.

Serve with corn bread and mashed potatoes. Yummy!


CHICKEN AND EGG NOODLES

~Submitted by Brenda, AL

I used to make this a lot when my kids were small (seems like a million years ago). I love to eat it with just plain sandwich bread with butter on it.

Ingredients:
1 can Cream of Chicken Soup
1 bag of wide egg noodles
1 can of Veg-all or any combo of veggies you prefer
Left over chicken cut into pieces or canned works well

Directions:
Prepare noodles as directed. Add in veggies and Cream of chicken soup. Stir and cook in pot till warmed. If not soupy enough can add some chicken broth.

Serve with bread or whatever tickles your fancy. Lemon pepper adds a nice kick.


EASY COBBLER

~Submitted by Brenda, AL

Here is a cheap cobbler recipe and you always have the things on hand.

1 cup flour
1 stick butter
1 cup sugar
1 cup milk
1 large can or frozen fruit (your choice)

Put butter in bottom of 9x13 or casserole dish and put in microwave to melt.

Mix flour, sugar, and milk until well blended. Add melted butter mix well. Put in dish and put fruit on top. DO NOT STIR!

Bake at 350° until brown and bubbly about 35 to 45 minutes. Serve with ice cream.


IMPOSSIBLY EASY SOUTHWESTERN PIE

~Submitted by Brenda, AL

Here is a Bisquick dish I used to make when my kiddies were home. 

No matter where you live, this southwestern pie, packed with black beans, cheese and salsa, is sure to please.

Prep Time:15 min 
Start to Finish:1 hr 
Makes:6 servings 

1 1/2 cups Green Giant® whole kernel corn
8 medium green onions, chopped
1 can (15 oz) Progresso® black beans, drained, rinsed
1/3 cup shredded Cheddar cheese
1/2 cup Original Bisquick® mix
1/2 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup milk
2 eggs
Additional Old El Paso® Thick 'n Chunky salsa

1. Heat oven to 400ºF. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. 

2. Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. 

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

High Altitude (3500-6500 ft) Increase Bisquick mix to 2/3 cup. Bake 40 to 45 minutes.


IMPOSSIBLY EASY QUESILY PIE

~Submitted by Brenda, AL

I used to make these impossible pies a lot when I had a family at home. I love them all! They are from Bisquick.

The great taste of the appetizer favorite quesadillas baked in a pie.

Prep Time:10 min 
Start to Finish:45 min 
Makes:6 servings 

1 can (4.5 ounces) Old El Paso® chopped green chiles, well drained
2 cups shredded Cheddar cheese (8 ounces)
1 teaspoon chopped fresh cilantro
3/4 cup Original Bisquick® mix
1 1/2 cups milk
3 eggs

1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate. 

2. Stir remaining ingredients until blended. Pour into pie plate.

3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired.

High Altitude (3500-6500 ft) Decrease milk to 1 1/4 cups. Bake 30 to 35 minutes.


IMPOSSIBLY EASY COATING MIX

~Submitted by Brenda, AL

This is in my Bisquick cooking book.

2/3 cup Original Bisquick baking mix
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients.

Coat:
2 1/2 pounds chicken
1 pound fish fillets
1 1/4 to 1 1/2 pounds pork chops

Heat oven to 425°. Melt 1 Tablespoon butter in 13x9 baking dish. Add coated meat of choice.

Bake:
Chicken: 50 minutes turning after 35 minutes.
Fish: 25 to 30 minutes or until fish flakes.
Pork chops: 50 minutes turning after 25 minutes.

Asian coating:
Omit paprika and pepper and add 3 Tablespoons sesame seed,1 Tablespoon grated lemon peel,1 Tablespoon soy sauce and 1 1/2 teaspoons garlic powder

Mexican coating:
Decrease Bisquick mix to 1/2 cup and add 2 Tablespoons cornmeal,1 to 2 Tablespoons chili powder and 1/2 teaspoon chopped cilantro

Italian coating:
Add 1 Tablespoon Italian seasoning and 1/2 teaspoon garlic powder


EASY CHICKEN ALA ORANGE

~Submitted by Brenda, AL

I can't recall where I got this recipe but I can't wait to try it.

Chicken breasts
Catalina dressing
Orange Marmalade

There were no amounts given on this. Put chicken breasts in sprayed baking dish. Mix equal parts of Catalina dressing and orange marmalade and spoon over chicken breasts. Bake 350° for 1 hour or until tender, basting 1/2 way through baking.


CHOCOLATE CHERRY CRISP

~Submitted by Brenda, AL

This sounds so good and I believe will be cheap to make.

9 to 10 servings
21 oz can cherry pie filling
1/2 cup Bisquick
1/2 cup well packed brown sugar
1/2 cup quick cooking oatmeal
1/4 cup firm butter or margarine
1/2 cup semi-sweet chocolate chips

Heat oven to 350°. Spread pie filling in ungreased square 8x8 inch pan.

Stir together, Bisquick, sugar and oatmeal in medium bowl. Cut in butter using fork or pastry blender until crumbly. Stir in chocolate chips. Spread evenly over pie filling.

Bake 30 to 33 minutes or until very hot and bubbly around edges. Serve warm. 


IMPOSSIBLY EASY EGGNOG PIE

~Submitted by Brenda, AL

Here is a Bisquick dissert that tastes like an old fashioned egg custard pie. And you don't buy eggnog either!

12 servings

3/4 cup sugar
1 cup heavy whipping cream
1 cup milk
2 Tablespoons rum or 1 1/2 teaspoons rum flavoring
2 teaspoons vanilla
1/2 teaspoon ground nutmeg
4 eggs
1/2 cup Bisquick
Spiced whipping cream (recipe below)

Heat oven to 350°. Spray bottom and sides of pie plate.
Beat all ingredients except Bisquick and spiced whipped cream with wire whisk. Stir in Bisquick. Pour into pie plate.
Bake 42 to 45 minutes or until knife comes out clean inserted in center.
Cool completely. Serve with spiced whipping cream. Store covered in refrigerator.

Spiced Whipping Cream

1/2 cup heavy whipping cream, well chilled
1 Tablespoon sugar
1/4 teaspoon ground nutmeg

Beat all ingredients in chilled mixing bowl with mixer on high speed until soft peaks form.


IMPOSSIBLY EASY VEGETABLE PIE

~Submitted by Brenda, AL

6 servings

2 cups chopped broccoli or cauliflower or mixture, steamed or boiled 5 minutes
1/3 cup chopped onion
1/3 cup chopped bell pepper
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
12 teaspoon salt
1/4 teaspoon pepper
2 eggs

Heat oven to 400°. Spray pie plate and set aside.

Mix broccoli and or cauliflower, onion, bell pepper and cheese and put in bottom of pie plate.

Mix remaining ingredients and pour over pie plate. DO NOT STIR!

Bake uncovered for 30 to 35 minutes or until knife comes out clean when inserted in center. Let stand 5 minutes before cutting. 


IMPOSSIBLY EASY CALICO CORN AND BACON PIE

~Submitted by Brenda, AL

6 servings

8 slices bacon, cooked and crumbled
1 small onion, chopped
1/4 cup green bell pepper, chopped
8 oz whole kernel corn, drained
2 oz jar pimientos, drained and chopped
2/3 cup Original or Reduced fat Bisquick
1 cup milk
1/8 teaspoon pepper
2 eggs
Sour cream if desired

Heat oven to 400°. Spray bottom and sides of pie plate.

Reserve 2 Tablespoons of bacon. Sprinkle remainder of bacon with onion, pepper, corn and pimiento in bottom of pie plate.

Mix remaining ingredients except sour cream and pour into pie plate. DO NOT STIR!

Bake for 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Garnish with reserved bacon and sour cream. 


MOZZARELLA PUFFS

~Submitted by Brenda, AL

I haven't tried these but they sound like a tiny pizza pocket. Sounds like something the kids would like to make.

Here's a quick and easy recipe using canned refrigerated biscuits (a regular coupon item!), with string cheese and a little dab of pizza sauce.

Ingredients:
1 can (7 1/2-ounce) refrigerated buttermilk biscuits (non-flaky) 
1 tsp. dried oregano
String cheese, cut into 3/4 inch pieces
2 T. pizza sauce

Directions:
Make an indention in the center of each biscuit; sprinkle with oregano. 

Place one cube of the string cheese in the center of each biscuit. Pinch dough around cheese to seal. 

Place biscuits seam side down onto an ungreased cookie sheet. Spread pizza sauce over tops. 

Bake at 375 ° for 10-12 minutes or until golden brown.

Makes 10 servings.


MARINATED SWEET AND SOUR GREEN BEAN SALAD

~Submitted by Kat, Spain
Head chef and moderator of http://www.cakechannel-forum.com/

1 large onion, thinly sliced
1 green pepper, sliced
1 can French style green beans
1 can bean sprouts
1 small can mushrooms, sliced
1 can corn 
1 jar pimento, chopped
1 cup celery, sliced
1 small cauliflower, cut into florets
3 med. carrots, shredded
1 cup water chestnuts, sliced

DRESSING 

1-1/2 cups vinegar
1 cup olive oil
2 cups sugar
1 teaspoons salt
Pepper to taste

Drain all ingredients well. 

DRESSING: Combine. Immediately pour over vegetable mixture, cover and refrigerate at once. Keeps indefinitely. 

Serves 18. 


AUSSIE BURGERS

~Submitted by Kat, Spain
Head chef and moderator of http://www.cakechannel-forum.com/

Ingredients:
500g beef mince 
1 red onion, finely chopped 
4 Weet-Bix, crushed 
1/3 cup flat-leaf parsley leaves, chopped 
1 tablespoon tomato sauce 
3 teaspoons Worcestershire sauce 
1 egg, lightly beaten 
1 tablespoon olive oil 
4 large slices tasty cheese 
4 rashers bacon, rind removed, halved crossways 
4 hamburger buns, split, toasted 
1/3 cup whole-egg mayonnaise 
3 iceberg lettuce leaves, finely shredded 
2 tomatoes, thinly sliced 
4 slices canned beetroot 
4 canned pineapple rings

Method:
1. Combine mince, red onion, Weet-Bix, parsley, tomato sauce, Worcestershire sauce, egg and salt and pepper in a large bowl. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes. 

2. Preheat oven to 150°C. Heat oil in a large, non-stick frying pan over medium heat. Cook patties for 3 minutes each side or until almost cooked through. 

3. Transfer patties to a baking tray. Top with cheese. Place in oven for 5 minutes or until cheese melts. 

4. Meanwhile, add bacon to pan. Increase heat to high and cook for 2 minutes each side or until crisp. 

5. Spread hamburger bun bases with mayonnaise. Top with lettuce, tomato, beetroot, pineapple, patties and bacon. Cover with bun tops. Serve.


RAMEN NOODLE CASSEROLE

~Submitted by Nancy F., Sacramento, CA

Here's a recipe that I think is a penny pincher.

Ingredients:

2 (3 ounce) packages instant ramen noodles, oriental flavor
1/2 pound lean ground beef
1 (8 ounce) can tomato sauce
1 cup (4 ounces) Cheddar cheese, shredded
2 tablespoons ketchup
1/2 teaspoon granulated garlic 
1/2 teaspoon dried oregano
1 (16 ounce) can beef broth
1/2 cup frozen corn

Instructions:

Preheat oven to 425 degrees F.

Use mug or rolling pin to gently hit unopened bags of noodles into clumps. Open bags. Set flavor packets aside.

Place beef in microwavable-safe dish. Heat at 50 per cent power 3 minutes until mostly cooked. Use back of spoon to break small clumps.

Spoon beef into medium bowl, discard juices.

To bowl of meat, mix in tomato sauce, 1/2 cup cheese, ketchup, granulated garlic, flavor packets and oregano. Gradually stir in broth, then noodles and corn.

Pour into 8-inch square baking dish. Poke down any big noodle pieces sticking out. Sprinkle remaining 1/2 cup cheese on top.

Bake uncovered in preheated oven for 25 minutes or until edges are bubbly and top noodles are browned.

Makes 6 to 8 servings.


OLD COUNTRY STYLE PORTUGUESE BEANS

~Submitted by Nancy F., Sacramento, CA

Ingredients:

2 cups dried pink beans, picked over and soaked 
8 cups water
3 to 4 slices bacon, crisply cooked (substitute ham hock, read NOTE*) 
1 medium yellow onion, chopped 
2 garlic cloves
1 cinnamon stick
1 teaspoon cumin powder
1 teaspoon coriander seeds
5 to 6 whole cloves
8 whole allspice
2 bay leaves
6 ounces tomatoes (diced or pureed) 
Salt and pepper

*NOTE: Can also substitute sliced Portuguese linguica for the bacon.

Soak the beans overnight. Cook the bacon or linguica and drain on a paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces or use the linguica. 

In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium low for about 
1-1/2 to 2 hours or until beans are soft. 

If using a crockpot simmer on low 8 hours or until beans are soft. Salt the beans once cooked. 

Adjust seasoning before serving. Now season with salt. 

Remove whole cloves, cinnamon stick and whole allspice. 

Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.

Serves 4 to 6.


PENNY-PINCHING RECIPES

~Submitted by Carol, NY

Maggie, these are not all my very own recipes, but do come from our family cook book, so they are TNT!

CHEESE AND ONION CORNBREAD

~Submitted by Carol, NY

1 1/2 c. cornmeal
1/2 c. flour
2 tsp baking powder
1 tsp sugar
1 tsp salt
1/2 tsp baking soda
1/4 c. shortening
1 1/2 c. skim milk
2 eggs
1/2 c. grated cheddar cheese
1/4 c. chopped onion or scallions

Preheat oven to 450°. Mix all ingredients well. Pour into greased 9" pie pan. Bake 25-30 minutes, until golden brown. This makes a good meal, with a salad. I am told this in interesting when made with blue cornmeal. 


POTATO SALAD

~Submitted by Carol, NY

Recipe of instant mashed potatoes to serve three
1 med onion, chopped fine
3/4 c. mayonnaise, approx.
2 -3 chopped dill pickles or 1/4 c. green sweet pickle relish
2 hard boiled eggs, chopped fine
1/2 tsp celery seed
1 tsp mustard seed or 1 tsp prepared mustard
4-5 radishes, diced

Combine above ingredients. I use the mustard seed with the sweet relish and the prepared mustard with the dill pickle version. Chill well and serve. 


THREE BEAN SALAD

~Submitted by Carol, NY

1 can green beans, drained
1 can wax beans, drained
1 can kidney beans, drained
1/2 c. oil
2/3 c. vinegar
3/4 c. sugar
1 tsp salt
Pepper
Sliced sweet onion

Combine ingredients and chill for several hours or overnight. 


ORANGE MOLDED SALAD

~Submitted by Carol, NY

1 can mandarin oranges, drained, liquid reserved
1 (3-oz) pkg orange Jell-O
1 (8-oz) pkg cream cheese
1 (3-oz) pkg orange Jell-O
3/4 c. miniature marshmallows
1/4 c. finely chopped walnuts (optional)

Arrange mandarin oranges in bottom of a six-cup ring mold. Mix 1 cup boiling water with one package of orange jell. Add 3/4 c. liquid from the oranges, plus water, if needed to make the 3/4 cup. Pour small amount over oranges, carefully and chill until set. Then, add another thin layer and chill again. When set, carefully add the rest of the jell liquid. Chill until set. Beat together the cream cheese and second package of orange Jell until mixed. Add 2 cups of boiling water, beat until smooth. Stir in marshmallows and walnuts. Pour on top of clear layer. Let set overnight, until firm.


KATHY'S BREAKFAST PANCAKE

~Submitted by Carol, NY

1/2 c. flour
1/2 c. milk
2 eggs, lightly beaten
pinch freshly grated nutmeg
1/2 stick butter
2 tbs powdered sugar
juice from 1/2 lemon
Orange Marmalade

Mix flour, milk, eggs, and nutmeg. Batter will be slightly lumpy. Melt butter in 12 inch ovenproof skillet. (I use my cast iron frying pan) Pour batter in skillet and bake in oven at 425° for 15 or 20 minutes, until pancake is golden brown. Sprinkle with powdered sugar and lemon. Serve immediately with orange marmalade on the side. 


CORN PONE PIE

~Submitted by Carol, NY

1 lb ground beef
1/4 c. chopped onion
2 tbsp sugar
2 tsp chili sauce
1 (16-oz) can tomatoes
1 (16-oz) can kidney beans, drained
3/4 c. corn meal
3/4 c. self rising flour
3/4 tsp salt
2 tbs sugar
1 egg
1/2 to 3/4 c. milk

First layer: Fry hamburger and onions. Drain off grease. Add sugar, chili sauce, tomatoes and kidney beans. Simmer for a few minutes while making :

CORN BREAD BATTER

Mix corn meal, flour, salt, sugar, egg and milk. Place hamburger mixture in a 1 1/2 quart casserole. Top with cornbread batter and bake at 425° for 25 minutes. 


MARTY'S HAMBURGER CASSEROLE

~Submitted by Carol, NY

1 1/4 lb hamburger
1 tbs minced onion
Salt and pepper
1 can tomato soup or tomato sauce
1 can whole green beans and liquid
Mashed potatoes
Grated Cheese
Paprika

Brown hamburger in skillet. Add onion, salt, pepper, soup and beans with their liquid. Stir and simmer, covered for 20-30 minutes. Top with seasoned mashed potatoes. Sprinkle with grated cheese and paprika; simmer, covered, until cheese melts (3-5 minutes). 


HAMBURGER STROGANOFF

~Submitted by Carol, NY

1 1/2 lbs ground beef
1 c. chopped onion
2 tbs minced parsley
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
1 can cream of mushroom soup
1 can mushroom pieces, with liquid (optional)
1 cup sour cream
Cooked noodles

Brown onions, garlic, salt, pepper, parsley and beef in skillet. Add mushroom soup and mushrooms. Simmer for 20 minutes, stirring occasionally. Add sour cream. Heat gently and serve over noodles. 


HOT DOG CASSEROLE

~Submitted by Carol, NY

1 lb hot dogs
2 tbs catsup
1 large can baked beans
1 tbsp brown sugar
1 tsp mustard
1/4c. minced onions 
whole cloves

Mix catsup, baked beans, sugar, mustard and onions to taste. Put in shallow baking pan. Stick two whole cloves in each hot dog and lay on top of beans, clove side up. Push hot dogs a little way into beans. Bake 20-25 minutes at 325° or until hot and bubbly. 


PORK AND BEAN CASSEROLE

~Submitted by Carol, NY

1 (16-oz) can pork and beans
1/2 can Texas Pete hot dog chili
1 medium onion
left over Sloppy Joe mixture, at least 1/2 cup
Bacon strips

Combine above ingredients. Lay strips of bacon across top. Bake at 350° for 30 minutes or until bacon is cooked. 


GRATED POTATO PUDDING

~Submitted by Carol, NY

6 medium baking potatoes, peeled and grated
1/4 onion, peeled and grated
6 tbs butter, melted
1 cup milk
3 beaten eggs
2 1/2 tsp salt
1/4 c. minced parsley

Mix grated onion and potatoes. Heat melted butter and milk. Add to potatoes along with beaten eggs and salt. Pour into buttered shallow baking dish. Bake at 350° for 1 hr and 15 mins. Sprinkle minced parsley on top. Makes 4 or 5 servings. 

Note: If you don't expect to serve immediately, add 1/2 tsp baking powder to eggs before baking. 


HOPKINS POINT CAKE

~Submitted by Carol, NY

3 cups sifted flour
2 tsp soda
1/2 tsp salt
4 squares chocolate
4 tbs butter
2 cups buttermilk
2 cups sugar
2 eggs
2 tsps vanilla

Preheat oven to 350°. Melt chocolate and butter together. Sift flour, salt and soda, together. Dissolve sugar in sour milk. Add eggs. Blend in chocolate mixture and vanilla. Add dry ingredients. Pour into greased and floured 9" x 13" cake pan. Bake 40 mins. 


BEAN SALAD

~Submitted by Helen, N. Ft. Myers, FL

This is a recipe my mom use to make and it is a hit everywhere I take it.

1 can French style green beans
1 small can lima beans
1 can peas
1 C. diced celery
1 onion diced
1 1/2 C. sugar
3/4 C. vinegar
Salt & pepper to taste

Drain all cans.

Bring to boil vinegar, sugar, salt and pepper.

Pour over other ingredients.

Will keep several days in refrigerator.


PENNY-PINCHING RECIPES

~Submitted by Larry Holmes, Ontario, Canada

CURRIED NOODLE PIE

~Submitted by Larry Holmes, Ontario, Canada

1 can (10 1/2 ounces) condensed golden mushroom soup
1 cup sour cream
4 ounces (about 3 cups) medium noodles, cooked and drained
1 egg, beaten
2 tablespoons salad oil
1 clove garlic, minced
1 teaspoon curry powder
2 cans (about 7 ounces each) tuna, drained and flaked
1 cup sliced carrots, cooked and drained 
garnish: sliced green onions

Grease 9-inch pie plate. In medium bowl, stir together soup and sour cream. In large bowl, stir 3/4 cup of the soup mixture into noodles, stir in egg, mixing well. Press noodles into bottom and up sides of prepared pie plate to form crust; set side.

In 10-inch skillet over medium heat, in hot oil, cook garlic and curry powder 1 minute. Stir in remaining soup mixture, tuna and carrots. Arrange in noodle crust. Cover with foil.

Bake at 350 degree F.30 minutes or until hot. Sprinkle with green onions. Let stand 10 minutes before cutting into wedges. 

Makes 6 servings.

Source: Creative Cooking with Soup, Campbell Soup Company


The following five recipes were taken from: Best Recipes this side of Heaven, Anglican Church Ladies

SAUSAGE CASSEROLE

~Submitted by Larry Holmes, Ontario, Canada

1 pound sausage (more if desired)
1/2 cup[ each chopped green pepper and onion, sauteed
1/2 stalk celery OR
1/4 teaspoon celery salt
3 cups uncooked macaroni
1 19-ounce can mushroom soup 
1 cup grated cheese or Cheez Whiz
½ cup cornflakes, crushed for topping

Heat soup (diluted with one tine milk) and cheese. Cook macaroni according to directions on package. Fry sausage, onions, green pepper, and celery. Layer in casserole, pour sauce over each layer. Sprinkle with crushed cornflakes. Bake in 350-degree oven for 45 – 60 minutes.


EZ QUICK MEAT LOAF

~Submitted by Larry Holmes, Ontario, Canada

1 1/2 pounds ground beef
1 package Stove Top Stuffing

Mix Stove Top Stuffing as directed on package, then mix with ground beef. Put in a greased loaf pan and bake at 350 degrees F. for 45 minutes.


FAMILY-STYLE SALMON LOAF

~Submitted by Larry Holmes, Ontario, Canada

1 can (15 or 16 ounces) salmon
2 eggs beaten
1 – 2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
2 teaspoon onion
1 cup milk
1 1/2 cups soft bread crumbs
1 tablespoons parley, chopped (optional)

Mash salmon, bones and juice together, then stir in remaining ingredients. Taste for seasoning. Scrape into a buttered 8”x4” loaf pan and bake at 350 degrees F. for 40 minutes or until center is set. Serve in slices with green peas and broiled tomatoes.


SWEEP STEAK

~Submitted by Larry Holmes, Ontario, Canada

2 to 3 pounds round steak of pot roast
1 package onion soup mix

Put meat on sheet of foil big enough to wrap it in. Sprinkle the onion soup mix on top. Fold the foil, airtight around it and put it in a baking pan and bake at 300 degrees F. for 3 hours. You can open it up, if you like, n hour before it is done and surround it with potatoes and carrots.


PORK CHOPS HAWAIIAN

~Submitted by Larry Holmes, Ontario, Canada

4 pork chops, browned
Sauce: 
1/2 cup ketchup
3 tablespoons brown sugar
9 ounces crushed pineapple
1/4 cup vinegar
1 tablespoon soy sauce
salt and pepper

Place browned chops in casserole. Mix all sauce ingredients and pour over chops. Bake for one hour in 325-degree oven.


SCALLOPED SARDINES

~Submitted by Larry Holmes, Ontario, Canada

3 to 4 medium potatoes, peeled
2 medium onions, thinly sliced
2 cans sardines, well-drained
3 eggs
1/2 teaspoon turmeric
pinch of nutmeg
1 1/2 cups milk
4 tablespoons butter, melted

Grease a 1 1/2- quart casserole with butter. Cover bottom with a layer of thinly sliced raw potatoes; brush with a bit of melted butter. Place a layer of onions on top, then a layer of sardines. Salt and pepper lightly.

Repeat layers, but change the order so that the next layer will be onions, the next sardines and the top layer potatoes. Beat the eggs with the turmeric and nutmeg. Add milk and melted butter, salt and pepper to taste. Pour over potatoes and bake at 350 degrees F. for 50 – 60 minutes, or until the potatoes are tender and golden.

Serves 4 – 6


BIGARADE

~Submitted by Larry Holmes, Ontario, Canada

1 ham steak, 3/4-inch thick, pre-cooked or ready-to-serve
Kitchen Bouquet
1 tablespoon salad oil
1 cup orange juice
1 tablespoon butter
1/3 cup orange marmalade
1/4 teaspoon ground ginger
1 tablespoon cornstarch

Trim any excess fat from the ham. Score fat along the edges. Brush all over with Kitchen Bouquet.

Heat the salad oil and brown ham on both sides, over medium heat. Remove to a platter and keep warm.

To the fat in the pan, add the orange juice, butter, marmalade, ginger and cornstarch. Cook, stirring all the time, until the sauce thickens, about 5 minutes,. Put the ham in the sauce, cover and simmer over medium-low heat 10 minutes longer. To serve, cut into 1/2 –inch slices across the grain.

Serves 4.


60-SECOND SENEGALESE

~Submitted by Larry Holmes, Ontario, Canada

1 can cream of chicken soup
1 soup can of milk
1 tablespoon sour cream
1/2 teaspoon curry powder
minced chives or parsley.

Combine all the ingredients, except the chives or parsley, and beat 30 seconds in blender or 60 seconds with a hand beater.

Taste for seasoning and add more curry, if you wish. Cover and refrigerate 4 to 6 hours, then serve garnished with chives or parsley to taste.

Serve 3 to 4.


GARDEN VEGETABLE SALAD

~Submitted by Larry Holmes, Ontario, Canada

1 package (4 servings size) Jell-O Brand sugar free lemon flavor gelatin
1/2 teaspoon salt
1 cup boiling water
3/4 cup cold water
1 tablespoon vinegar
1/2 cup sliced radishes*
1 tablespoon sliced scallions*

Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until slightly thickened. Stir in radishes and scallions. Pour into individual l molds. Chill until firm, about 3 hours. Unmold . Garnish with escarole, sliced hard-cooked eggs and whole radishes, if desired.

*Additional vegetable combinations:
Use 1 cup shredded carrot with 1/2 cup diced celery and 1/4 cup sliced green olives or chopped ripe olives.
Use 1 small tomato, cut into thin wedges, with 1/4 up sliced celery or radishes and 1/4 cup quartered cucumber slices.
Use 1/4 cup sliced celery with 1/2 cup chopped green pepper and 1/4 cup sliced green olives.

Makes about 2 cups or 4 servings.


TUNA PUDDING

~Submitted by Larry Holmes, Ontario, Canada

6 medium potatoes, unpeeled
3 seven-ounce cans tuna
1/2 cup milk, approximately
1/4 cup butter
1/2 teaspoon dry mustard
salt and freshly ground black pepper to taste
1 cup mayonnaise, approximately

Boil the potatoes in a small amount of salted water. While potatoes are cooking, turn one can of the tune, bit by bit, with its oil into the container of an electric blender. .Add one tablespoon of the milk at a time and blend until smooth. Repeat the process until all the tuna and milk are used. If a blender is not available, mash the tuna very fine and mix with the milk.

Peel the potatoes, mash and whip until fluffy with the butter, mustard, salt, pepper and tuna puree. Add more milk if necessary to give a fairly firm mashed-potato consistency.

Turn the mixture into a well-oiled five- or six-cup ring or fished-shaped mold. Chill.

To serve, unmold and frost with mayonnaise. Garnish as desired with cucumbers, shrimp, salad greens, hard-cooked eggs, hearts of artichokes, cooked carrots or other vegetables.


QUICK CHILI BEEF

~Submitted by Larry Holmes, Ontario, Canada

1 pound lean ground beef
1/2 cup chopped onion
2 tablespoons chopped green pepper
1 quart tomato juice (32 ounces)
1 teaspoon salt
1 teaspoon chili powder
4 cups thin noodles, uncooked (8 ounces)
1 (16 ounce) can peas or beans, drained, OR
1 (10 ounce) package frozen peas or beans, cooked

In a heavy 4-quart pan or Dutch oven, brown meat, onion and green pepper, stirring to break up meat. Add tomato juice, water, salt and chili powder. Bring to a boil. Stir in noodles. Bring to boil again. Cover and simmer 10 minutes until noodles are tender, stirring once. Stir in peas or beans during last 2 minutes of cooking to heat through. Serve immediately.

Makes 6 servings.


FETTUCCINI WITH BROWN BUTTER

~Submitted by Larry Holmes, Ontario, Canada

3 quarts water
1 tablespoon salt
1 tablespoon vegetable oil
1/2 pound fettuccini spaghetti or linguine, uncooked
4 tablespoons butter
grated Parmesan cheese for garnish
poppy seeds or sesame seeds for garnish

Bring waster to a rapid boil in a heavy 5-quart pot or Dutch oven. Add salt and oil. Gradually add fettuccini or linguine, being sure water continues to boil. Cook pasta uncovered until tender but firm, stirring occasionally. Drain. Place in a warm serving bowl. Melt butter until frothy and brown. Pour over pasta immediately. Toss gently. Serve with grated Parmesan cheese and poppy or sesame seeds.

Makes 4 servings.

Variation: Substitute grated Roman or crumbled feta cheese for Parmesan cheese.


GIRL SCOUT DINNER

~Submitted by Leasa, IA

I got this from Simple Meals a while back.

1 lg can of pork and beans
1 can corn, drained
1 onion chopped
kielbasa, smoked sausage or hot dogs

Brown sliced meat with chopped onion. Add to remaining ingredients in a crock pot. Simmer on low 2-4 hours.


DRAGON HOT DISH

~Submitted by Leasa, IA

1 1/2 lbs hamburger
2 C frozen mixed vegs or 1 can, undrained
1 can Cream of Mushroom soup
1 med onion, chpd
1 1/4 C milk
1 C water
salt and pepper to taste
1 C uncooked rice
16 oz chow mein noodles

Brown hamburger and onion, season with salt & pepper. Drain. Add vegs, rice and 1 C water. Bring to a boil, cover and simmer for 10 minutes. Add soup and milk. Simmer until slightly thickened. Serve over chow mein noodles. (8 servings)


POTATO NUGGET CASSEROLE

~Submitted by Leasa, IA

(courtesy of Pillsbury)

1 can Cream of chicken soup
1 C milk
1 T dried minced onion
2 C cut up cooked chicken (I used leftover from a rotisserie chicken)
2 c frozen mixed vegs, thawed
1 bag tater tots (16 oz)
1/2 C shredded cheese

Heat oven to 375° In ungreased 2 qt casserole, mix soup, milk, onion, chicken and vegs. Arrange tots over top.

Bake uncovered 40-45 mins. Sprinkle with cheese and back 5-10 mins longer until bubbly and cheese melts. (4 servings)


BEEF QUICKIE

~Submitted by Leasa, IA

This is just a quickie when I'm in big hurry!

1 box Rice-A-Roni Spanish rice, prepare as directed on pkg.
1 lb hamburger, browned and drained

Brown vermicelli as directed on pkg. When wet ingredients are added, include the browned hamburger. Proceed as directed on pkg.

Serve with bread and butter and a tossed salad.


HOT DOG CASSEROLE

~Submitted by Leasa, IA

(courtesy of Bush's Beans)

1 28 oz can Bush's Baked Beans
1 16oz pkg hot dogs (we like the ones with cheese inside)
8 - 8" flour tortillas
6 slices American cheese

Preheat oven to 425° Spray 9x13 baking dish with Pam. Roll hotdogs in a tortilla. Place in baking dish, repeat with remaining hot dogs and tortillas. Top tortilla roll ups with beans then cheese slices. Cover dish with foil. Bake for 45 mins.

Micro instructions: Prepare dish as directed above. Cover with plastic wrap, micro for 10 mins, turning dish once halfway through cooking.

(8 servings)


"I CAN'T BELIEVE IT'S NOT TUNA" CASSEROLE

~Submitted by Leasa, IA

Ok, here's the proverbial "I Can't Believe It's Not Tuna" casserole.

(4 servings)

1 can Cream of Mushroom soup
1/4 C water
2 C chow mein noodles, divided
1 can tuna in water, drained
1 c celery, sliced thin
1/4 c onion, chpd
pepper to taste

Preheat oven to 350°. Spray 1 qt casserole dish with Pam, set aside. In large bowl, combine tuna, soup, water, pepper, onion, celery and 1 C chow mein noodles. Stir until well mixed. Pour mixture into casserole dish, spread remaining chow mein noodles over top. Bake uncovered for 30 minutes.


CHINESE RICE CASSEROLE

~Submitted by Leasa, IA

1 lb ground beef or turkey
1 onion, diced
2 C chpd celery
4 C cooked rice
1 can Cream of Chicken soup
3 T soy sauce
2 C chow mein noodles

Brown meat, onion and celery. Drain. Add rice, soup and soy sauce. Put in greased casserole dish. Place chow mein noodles on top. Bake uncovered at 350° for 30 mins.

Serves 6 (get creative, add sliced water chestnuts, chpd green pepper)


BAKED HAM

~Submitted by Luanne, FL

1 1/2 or a2 lb. canned ham
1 c apple juice
1/3 c brown sugar
1 t mustard

Combine apple juice, brown sugar, mustard. Pour over ham.

Bake at 350* till heated, about 45 minutes.

Double or triple this recipe for larger ham.


ESCALLOPED POTATOES

~Submitted by Luanne, FL

Serves 4

10 medium-sized white potatoes
1 to 2 cups cream
2 medium onions
salt and pepper

Slice the potatoes and place in a pot. Cover with water and allow to rest for about 10 minutes.

Slice the onions.

Heat oven to 350.

Grease a deep oven-proof baking dish with a little butter. Place on layer of potato slice on the bottom, top with onions and season with salt and pepper. Repeat for the remainder of the potatoes.

Pour cream (or evaporated milk ) over and place in oven. Bake until potatoes are cooked through and the top is golden brown, about one hour. If desired, add a splash more of cream or milk half-way through the baking process.


PEANUT BUTTER PUDDING CAKE

~Submitted by Luanne, FL

This is a winner and we all have these ingredients on hand for a quick and easy dessert. This recipe can be doubled and with kids around, its a goOd idea !!

INGREDIENTS:
1 cup all-purpose flour
1 1/4 cups light brown sugar, packed, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup peanut butter
1/4 cup chopped roasted peanuts, optional
2 tablespoons vegetable oil
1 teaspoon vanilla
1 1/2 cups hot water
1 cup chocolate morsels if you chose.

PREPARATION:
In a bowl, combine flour, 3/4 cup of the brown sugar, baking powder, and salt. Stir in the milk, peanut butter, peanuts, oil, and vanilla. Stir until blended. Spread batter in a greased 8-inch square baking dish. 

Sprinkle with remaining 1/2 cup brown sugar. Slowly pour hot water over the top.

Add the morsels now.

Bake in a preheated 350° oven for 45 minutes.. Serve peanut butter pudding cake warm with a scoop of vanilla ice cream..


PEACHES AND CREAM PIE

~Submitted by Luanne, FL

This is an easy recipe and we have most of the ingredients on hand. If no peaches, make it pears or pineapple! A friend of mine shared this recipe with me.

3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk 1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar

1 tablespoon white sugar
1 teaspoon ground cinnamon 

Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan. 

In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. 

In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. 

Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.


KRAFT DINNER FIXIN'S

~Submitted by Bev, Montreal, Canada

I'm ashamed to admit it, but there's not another meal I like more than this.. at east not one that doesn't take a whole lot more time and effort to prepare! So, when I just don't feel like cooking, or the fridge is getting bare, I get excited because it's Kraft Dinner night.. LOL

1 box Kraft Dinner (whichever kind you've got on hand)
1 lb. lean ground beef
1/2 medium onion, diced
1 large clove garlic, minced (or a sprinkle of garlic powder)
2 tomatoes, chopped (they've stayed real cheap this winter, so very affordable.. could use canned)
1 tblsp. "W" sauce (Worcestershire)
salt & pepper to taste
a little ketchup, to taste
handful of grated parmesan
1 cup frozen green peas (or more, depending on how much you like 'em)

In a skillet, brown the ground beef, onion, and garlic. Push meat to side of pan and absorb any grease with paper towel. Add W-sauce, tomatoes, ketchup, S & P and keep warm on low heat.. just want the tomatoes heated through; sprinkle on parmesan cheese a couple of minutes before combining with the Kraft Dinner.

In a large pot, cook Kraft Dinner as per instructions on the package; 2-3 mins. before pasta is cooked, add frozen green peas. Drain, and then mix together with a little butter, the cheese package and a bit of milk. Mix together until creamy and then add the beef mixture. Mix it all up and voila.. goes great with a tossed green salad on the side.


ALMOST HOMEMADE CHICKEN SOUP

~Submitted by Bev, Montreal, Canada

Living alone, I don't get the itch to make huge pots of soup very often; this is a great way to make a boneless chicken breast stretch for a couple of meals, and I'll even freeze up leftover chicken or turkey to use for this when times get tough. Usually make a tuna-salad or egg-salad sandwich to go with a good hot bowl of this. My little grandson loves it too, so it's a good way to get a wholesome meal into a child as well.. :~))

1 envelope of Lipton's Chicken Noodle Soup
3 cups water
1 cup low-fat chicken broth
1 boneless chicken breast, cut in small cubes
2 stalks celery, sliced
1/2 med. onion, diced (or a couple of green onions, chopped)
1 cup frozen mixed vegetables (the ones in small dice that are carrots, peas, lima beans & green beans)
1 can low-fat cream of chicken soup (Campbell's) optional

Measure 3 cups of water and 1 cup of store-bought chicken broth into a large pot. Bring to boil and add contents of the Lipton soup packet. Add chicken, celery and onion and simmer on low about 20 minutes. Add the frozen veggies, return to simmer. Add the cream of chicken soup, return to simmer and stir until soup is creamy. (I've made this when I don't have the Cream of Chicken soup and it's still really good.) This is more simmering than what the package directions say, but I find the soup is better if the noodles are given a chance to cook more and puff up a bit.


PENNY PINCHER RECIPES

~Submitted by Linda, MI

Well, I made a pilgrimage to my Mennonite store yesterday. I needed a cookbook for a bridal shower present. I bought a new one: Farm House Cooking, (Over 1700 Recipes Using Basic Ingredients). Of course, I had to read it as soon as I got home. Well, I marked so many recipes that I have to go back and buy another book for the bride. I am keeping this one for myself. While reading it, I found these recipes that are perfect for this theme. Enjoy!

WELFARE CASSEROLE

~Submitted by Linda, MI

1 pound hamburger
1 cup broken up spaghetti
1/2 to 1 1/2 cups grated cheese
2 cups shredded cabbage (raw)
White Sauce
2 tablespoons margarine
3 tablespoons flour
1 1/2 cups milk
1/2 teaspoons salt

Melt margarine. Stir in flour. Slowly stir in milk and salt. Add cheese to hot sauce. Cook spaghetti until tender. Layer with cabbage and hamburger. Make holes and pour white sauce over. Cover with buttered bread crumbs. Bake, covered, 30 minutes and uncovered 15 minutes at 350°F.

Yield: 8 servings.


ECONOMY CASSEROLE

~Submitted by Linda, MI

1 (8 oz.) package egg noodles
1 pound ground beef
1 onion, chopped
1 green pepper, chopped
1 rib celery, chopped
1 can cream of mushroom soup
1 soup can milk
1/2 pound cheese, cubed
salt and pepper

Cook noodles in salt water. Brown meat with onion, pepper and celery. Combine noodles and meat; add mushroom soup, milk, cheese, salt and pepper. Bake for 1 hour at 350°.


POOR MAN'S STEAK

~Submitted by Linda, MI

3 pounds hamburger
1 cup cracker crumbs or oatmeal
1 cup water
1 teaspoon salt
2 cans cream of mushroom soup

Mix all ingredients together except soup. Put hamburger mixture on a cookie sheet in refrigerator overnight. Cut in pieces and roll in flour. Brown in skillet and put in casserole dish. Pour soup over steak. Bake at 325° for 2 hours. May mix 2 or 3 cups milk with soup for more juice.


HOT TUNA SANDWICHES

~Submitted by Linda, MI

7 oz. can tuna
2 hard boiled eggs
1/2 cup mayonnaise
1/4 pound cheese
2 tablespoons green pepper
2 tablespoons chopped onion
2 tablespoons pickles
2 tablespoons olives (opt.)

Mix together and spread on hamburger buns. Wrap in foil. Bake at 250° for 30 minutes.

Serves 8.


SCRAMBLED SUPPER

~Submitted by Marty B., Tell City, IN

1 pkg. hot dogs, (depends on what's left in the pkg) sliced into coins
8 eggs (I use 2 per person)
1 med. onion diced.
1 can whole kernel corn, drained well
Salt and pepper to taste

Splash a little oil in a heavy skillet, saute onions and hot dog coins until lightly browned. Add drained corn. Scramble eggs in a bowl with seasoning. Pour over ingredients in the pan and cook until eggs are set. Stirring to separate.

I have also used with dish with browned bulk sausage. The kids love it for an evening meal.

Serves 4


CHEERIO TREATS

~Submitted by Lisa H., Belmont, NC

The kids can join in and prepare these, their fun, easy, and delicious.

3 Tbsp. Margarine or butter
1 pkg. mini marshmallows (6 cups)
1/2 cup peanut butter, smooth or crunchy
5 cups Cheerios cereal

Grease a 9x13 pan well. Microwave margarine in a large bowl on high for 45 seconds or until melted. Stir in marshmallows, coating with margarine. Microwave on high 1 1/2 minutes or until melted, stirring after 45 seconds. Mix in peanut butter and immediately add cereal. Lightly mix and coat well. With greased spatula or wax paper press into pan. Makes about 24. Variations: Mix 1 cup of M & M's or raisins and a 1/2 cup of peanuts. Add at the same time you do the cereal.


SUCCOTASH

~Submitted by Lisa H., Belmont, NC

A southern favorite, this recipe is especially unique.

1/4 pound sliced bacon 
1 small onion, chopped 
2 garlic cloves, minced 
4 *ears corn*, kernels cut off and cobs discarded (*optional, you can use frozen corn as well)
1 large fresh jalapeno chile, seeded and finely chopped (**MILD OR NOT HOT PEPPERS OF CHOICE**) can be substituted.
1 (10-ounce) package frozen baby lima beans, thawed 
1/2 pound okra, cut into 1/3-inch-thick slices 
3/4 pound cherry tomatoes (1 pint), halved 
2 tablespoons cider vinegar 
1/4 cup chopped fresh basil 
Salt and freshly ground black pepper 

Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet. 

Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeno, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, salt, and pepper, and adjust seasonings, to taste. Serve succotash with bacon crumbled 


STUFFED PEPPERS

~Submitted from Linda H., Carmel, NY

6 medium size color peppers for stuffing
1/2 pound of ground beef
1 cup of white rice
1 cup of tomato sauce
1 onion chopped
1 teaspoon of oregano
1 teaspoon of sweet basil

Remove the stem cap of peppers, save. Wash and take the seeds out carefully as not to tear sides of pepper.

Set upside down to drain any of the water out. Cook your rice, set aside when done. Chop up your onion, cook saute along with your ground beef, add seasonings, drain fat off after browning.

In a square baking dish, place tomato sauce. Then set peppers in carefully standing up right. In a separate bowl mix together your ground beef and rice. Fill peppers with the mixture. Spoon some of the tomato sauce from bottom of dish onto the top of each pepper.

Place the stem caps back on, place in a 350'F degree oven for 35 minutes.

Remove from oven, place gently a stuffed pepper on each place all to help themselves for more sauce from the baking dish onto their own plates shared with others. 

A filling meal for a family of 6.


MOM'S BAKED CHICKEN

~Submitted from Linda H., Carmel, NY

1 package of chicken parts legs & breasts
1 cup cornflakes crushed
1/2 cup flour
1 teaspoon Paprika
1 stick of margarine

Wash the chicken pieces. Mix together flour and paprika in one bowl. Place corn flakes in a separate bowl. Melt the margarine in your baking pan that has been warmed up in your 350'F degree oven.

Now dip your chicken piece at a time into the flour mixture, then into the cornflakes, coating both sides; place in pan. Continue to repeat this until all chicken is coated, placed in pan.

Bake at 350'F degrees for 60 minutes, turning pieces half way time to the other side. They will be juicy and crunchy. Always remember the quantity of parts would allow one piece per person, with an extra for Pop.

Servings: 6.


FAVORITE QUICK DESSERT

~Submitted from Linda H., Carmel, NY

1 large size box of Instant Jell-O, follow directions on package for water. Freeze in a ice cube try until wiggly.
1 cup of cream from the top of the milk bottle*
1 teaspoon of vanilla

Whip up the cream with hand mixer, add vanilla when fluffy peaks formed. Place your Jell-O cubes into serving into serving glasses, top with the whipped cream. 

Serves 6

*Yes we had door to door milk delivery in the 1950s a couple times of week, the cream was at the top of the glass bottles.


MILK TOMATO SOUP

~Submitted by Patti, Aurora, NE

As the mother of 10 boys there was no choice but to pinch pennies. One way was to can fruits and veggies, including 100 quarts of tomatoes. The following soup was a favorite lunch item.

1 quart tomatoes
1 quart milk
1 tsp baking soda

Heat tomatoes and milk in separate pans. Add baking soda to the tomatoes to cut the acidity. When heated to taste, add tomatoes to the milk and serve.


BAKED MACARONI & CHEESE

~Submitted by Mary, Nashville, TN

1 tbsp margarine
1 cup chopped onion
1-1/2 cup raw macaroni, cooked
1-1/2 cup cheddar cheese, shredded
1 - 12 ounce can evaporated skim milk
2 large eggs, beaten
1/2 tsp salt
dash ground red pepper
1/2 tsp paprika

Preheat oven to 350 degrees. In small nonstick skillet, heat margarine until bubbly and hot; add onion and saute until translucent (do not brown). In a mixing bowl, combine all ingredients well. Pour into baking dish sprayed with Pam. Sprinkle with paprika and dot with 1 tsp margarine. Bake at 20 to 25 minutes or until set.


BOURSIN CHEESE

~Submitted by Mary, Nashville, TN

1/2 tsp dried chervil
1 tsp. dried chives
1/8 tsp. salt
2 tsp. dried parsley
1/2 tsp. garlic powder
8 oz. cream cheese, softened

Pound herbs to a fine powder and mix with cream cheese. Serve with your favorite crackers. This tastes exactly like the herbed cheese in the deli case and so much cheaper to make. Great on burgers also.


CROCKPOT HAMBURGER SOUP

~Submitted by Mary, Nashville, TN

1-1/2 lb lean ground beef
1 medium onion, chopped
1 cup sliced carrots
1 cup sliced celery
1 cup sliced cabbage
1 – 6 ounce can tomato paste
2 tsp Worcestershire sauce
3 cups beef bouillon or stock* 

In a skillet, brown ground beef and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, Worcestershire sauce and beef stock/bouillon. Add to crockpot with hamburger and stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. 

*I used 2 cans of beef broth. I also added about ½ tsp Lawry’s salt-free 17 spice seasoning and 2 to 3 squirts of catsup.


LEMONADE PIE

~Submitted by Mary, Nashville, TN 

1 medium carton Cool Whip, thawed
1 can Eagle Brand Milk
1 small can lemonade, thawed 

Mix the above well and pour into one large prepared graham cracker crust or two regular size crusts. Refrigerate several hours before serving. Can be frozen and served later. You can use limeade for this recipe also. Note: The small lemonade cans are very hard to find now, so you may have to use the large size.


ROMAN HOLIDAY

~Submitted by Mary, Nashville, TN 

1/4 cup shortening
1 cup chopped onion
1 lb ground chuck
2 cups (4 oz) cooked spaghetti
3/4 cup grated cheese
chopped garlic
1 tsp salt
1/8 tsp pepper
dash cumin
1 (14.5 ounce) can stewed or chopped tomatoes
1 egg
1/4 tsp Italian seasoning 

Heat shortening in skillet. Add garlic and onion until delicately brown. Add meat and seasonings and cook until browned. Remove from stove and drain excess grease. Add beaten egg and mix well. Combine in a 2 qt casserole with remaining ingredients and top with grated cheese. Cover and bake at 350º for 35 minutes. Remove the cover and bake 10 minutes longer before serving.


S.O.S.

~Submitted by Terri E., MI

My mom served this to us 6 kids when things were tight. This is her version of S.O.S. and we all have carried it on to our children.

2 Cans Cream of Mushroom Soup
2-6 oz. cans of tuna fish in Water
8-12 Hamburger buns (or sliced bread)

Mix the soup with the drained or undrained tuna fish. Open the buns and place face up on cookie sheet. Spoon mixture onto buns (or sliced bread).

Bake in a 350 degree oven for 15-20 minutes or until bottom of buns/bread are toasted and the soup/tuna is hot.

*To extend the servings, add a half of a can of milk to the mixture.


FEED A BUNCH

~Submitted by Johnny, LA

Been making this for years when unexpected company arrives.

1 lb hamburger
2 onions chopped
3 cups rice (don't rinse)
2 8 oz cans tomato sauce
10 oz can Ro-tel
2 cans cream corn
Tony s More Spicy and Less Salt to taste
5 cups water ( May need a little more, check as it cooks, but you want it a little dry.)
salt & pepper to taste

Mix it all together in a large Dutch oven (I use my big elect. cooker).

Cook in a 350% oven until rice is cooked

Stir it a couple of time so it doesn't burn. 

All you need is butter bread, Tabasco, ice tea and a salad.


PEACH COBBLER

~Submitted by Johnny, LA

16 once can of Peaches
white cake mix
stick of butter

Place the peaches at the bottom, then add the white cake mix, pat down, then slice up the butter, applying it evenly on top, then place in the oven at 350 degrees for 45 minutes.


CLASSIC MACARONI AND CHEESE

~Submitted by Johnny, LA

1 (16 ounce) package macaroni
1 pound sharp Cheddar cheese, sliced
1 tablespoon butter
salt and pepper to taste
1 (12 fluid ounce) can evaporated milk

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices.

Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.

Bake, uncovered, for one hour, or until top is golden brown.


PIZZA SAUCE

~Submitted by Johnny, LA

1 (6 ounce) can tomato paste
1 1/2 cups water
1/3 cup extra virgin olive oil
2 cloves garlic, minced
salt to taste
ground black pepper to taste
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon dried rosemary, crushed

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary.

Mix well and let stand several hours to let flavors blend.

No cooking is needed. Just spread on dough.


SPAM CAKES

~Submitted by Johnny, LA

Ingredients:
1 1/2 cups pancake mix
1 cup milk
1 egg
1 tablespoon oil
1 SPAM® Classic (7-ounce) can finely chopped
Syrup or honey

Servings: 12

Directions:
In bowl, combine pancake mix, milk, egg, and oil. Stir in SPAM®.

Using 1/3 cup for each pancake, pour batter on greased griddle.

Bake until browned on bottom. Turn and brown other side.

Serve with syrup or honey.

Nutrition (per serving)

237 Calories 9 Grams Fat 11 Grams Protein 65 Milligrams Cholesterol
28 Grams Carbohydrates 841 Milligrams Sodium

Source: Hormel


FLUFFY BISCUIT MUFFINS

~Submitted by Jean, Syracuse, NY 

These biscuits are simple to make and have a wonderful aroma when baking! This particular recipe is one of my husband's favorites - and biscuits were a steady diet in the Southern household where he grew up. The muffin shape makes them a bit different.

Ingredients:
1 cup self-rising flour*
2 tablespoons mayonnaise (no substitutes)
1/2 cup milk

Directions:
In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into four greased muffin cups. Bake at 425° for 14-16 minutes or until lightly browned. Yield: 4 biscuits. Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Source: Taste of Home Magazine


CROCK POT REFRIED BEANS

~Submitted by Jean, Syracuse, NY

1 lb pinto beans washed (no need to soak)
6 cups water -- (6 to 8)
3 large cloves garlic peeled and slivered
1/2 tsp liquid smoke, optional
salt 

Place washed beans in crock pot with 6 cups of water and garlic. Cook on high for 6-8 hours, adding extra water (if the beans look too dry) and stirring from time to time. 

Mash with potato masher after about 8 hours and season to taste with salt or Fiesta brand "pinto bean seasoning". 

*Liquid smoke is a bottled product found in the grocery store near other bottled flavorings such as barbeque sauces, Tabasco sauce, and vinegars. It can add a ham-like flavor to beans. 


BEEF AND BEANS

~Submitted by Jean, Syracuse, NY

2 (15 oz.) cans pinto beans
1 lb. hamburger 
1 large onion, chopped 
1 can green chopped green chiles 
1 can enchilada sauce 
1 (15 oz.) can tomato sauce 
1/2 tsp. oregano 
1/2 tsp. cumin 
Salt and pepper to taste

Brown hamburger and onion. Place in crock pot and add beans and remaining ingredients. Cook on LOW for 6 to 8 hours. Delicious all by itself or served over rice.


SLOPPY JOE'S

~Submitted by Jean, Syracuse, NY

1 1/2 pounds ground beef 
1 cup onion chopped 
2 cloves garlic minced 
3/4 cup ketchup 
1/2 cup green pepper chopped 
1/2 cup celery chopped 
1/4 water 
2 tablespoons brown sugar 
2 tablespoons mustard 
2 tablespoons vinegar 
2 tablespoons Worcestershire sauce 
1 1/2 teaspoons chili powder 
3/4 teaspoon cumin 

Brown ground beef, onion & garlic until meat is browned & onion is tender. Drain off fat. In crockpot, combine remaining ingredients. Stir in meat mixture. Cover; cook on low heat for 6-8 hours or on high heat for 3-4 hours. Spoon into buns.


CHOCOLATE GRAVY

~Submitted by Treva, Eastern TN

1 & 1/2 tablespoon cocoa
3 tablespoons flour
2/3 cup sugar
pinch of salt
1 & 1/2 cups milk
1/2 teaspoon vanilla

Mix cocoa, flour, sugar and salt in a medium saucepan. 

Add a very small amount of the milk and mix well. Mix until there are no dry cocoa lumps. Add the rest of the milk and cook over medium heat until mixture reaches the thickness desired (similar to milk gravy.) 

Remove from heat and stir in vanilla. 

Serve with butter and biscuits.


CORN FRITTERS

~Submitted by Treva, Eastern TN

2 cups flour 
1 tablespoon baking powder 
1/2 tsp. salt 
1/4 cup sugar
2 eggs, beaten
1 cup milk
1/4 cup melted butter 
1 can whole kernel corn, drained or about 1 & 1/2 cups frozen, thawed or fresh
powdered sugar or syrup

Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter. Fold in dry ingredients [add more or less flour - enough to bind batter]; add corn last. Drop by tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown. Sprinkle with powdered sugar or serve with syrup. Serve corn fritters warm.


VIDALIA ONION BISCUITS

~Submitted by Treva, Eastern TN

Makes 10 biscuits

2 tablespoons Vidalia sweet onion, minced
2 tablespoons butter, melted
1 package refrigerated biscuits

Add onion to butter, let stand a few minutes. Place biscuits on ungreased baking sheet. Press a hollow in center of each biscuit with floured bottom of small glass. Fill hollows with butter mixture. Bake at 450 degrees f, 8-10 minutes or until done.


EASY BUTTERSCOTCH FUDGE

~Submitted by Treva, Eastern TN

1 pkg butterscotch chips 
1 tbsp butter 
3/4 cup sweetened condensed milk 
1/2 cup pecans 

Melt in microwave the first 2 ingredients. Slowly add the condensed milk and stir. Wait till set and make into log shape and roll in pecans and chill. serve in slices.


SOUTHERN STYLE CHICKEN AND DUMPLINGS

~Submitted by Treva, Eastern TN

1 cut up chicken 
1/2 Tbsp. salt 
1/4 tsp. pepper 
1 cup. milk 

Dumplings: 
2 cups. all-purpose flour 
1 tsp. baking powder 
1 tsp. salt 
1/3 cup. Crisco (a solid vegetable shortening) 
1 egg, beaten 
1/2 cup. milk 

Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender. Remove chicken from water. Remove bone and skin. Set chicken aside (while chicken is cooking, prepare dumplings.).

Dumplings: In a large bowl, mix flour, salt and shortening with a fork. Add 1/2 cup milk; mix to form dough. Roll dough to 1/4-inch thickness on floured surface. Cut into four-inch strips with sharp knife. Drop dumplings into simmering chicken broth. Simmer until dumplings are done. Add chicken to dumplings and 1 cup milk. Cook slowly for 10 minutes. 


OVEN DENVER OMELET

~Submitted by Treva, Eastern TN

8 eggs
1 cup milk
1/2 tsp. seasoned salt
2 cups frozen shredded hash browns
1 cup diced fully cooked ham
1 cup shredded Cheddar cheese
1 Tbsp. dried minced onion

In a large bowl, beat the eggs, milk and salt. Stir in rest of ingredients. 

Pour into a greased 8 inch square baking dish. 

Bake, uncovered, at 350 degrees for 45-50 minutes or till a knife inserted in the center comes out clean. 

Serves: 6-8.


BUTTERMILK OATMEAL MUFFINS

~Submitted by Treva, Eastern TN 

1 cup quick-cooking oats 
1 cup buttermilk 
1 egg, beaten 
1/2 cup packed brown sugar 
1/4 cup vegetable oil 
1 cup all-purpose flour 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 

In a large bowl, soak the oats in buttermilk for 15 minutes. Stir in the egg, sugar and oil. Mix well. In another bowl combine the flour, baking powder, baking soda and salt; stir the flour mixture into the oat mixture just until moistened. Fill greased or paper-lined muffin cups 3/4 full. 

Bake at 400-degrees for 16 to 18 minutes or until the muffins test done. 

Cool in pan 5 minutes; remove to wire rack. 

Yields about 8 muffins.


CORNED BEEF AND CABBAGE CASSEROLE

~Submitted by Treva, Eastern TN 

2 lbs. chopped cabbage
1 can (12 oz.) corned beef, diced
1 can (11 oz.) Cheddar cheese soup, undiluted
1 can (5 oz.) evaporated milk
3 tbsp. grated onion
1 tbsp. mustard
1/2 tsp. salt
4 slices bread, cubed
2 tbsp. margarine, melted
4 slices American cheese

Cook cabbage in small amount boiling water 5-8 minutes. Drain well. Arrange alternate layers of cabbage and corned beef in shallow 2 quart casserole. Combine soup, milk, onion, mustard and salt; stir well. Pour over corned beef and cabbage. Toss bread crumbs in margarine. Arrange over top of casserole. Bake at 350 degrees 45 minutes. Arrange cheese slices over top of casserole. Bake 5 minutes or until cheese is melted.


MEXICALI FRANKS

~Submitted by Treva, Eastern TN

2 Tbsp. salad oil 
1 lb. frankfurters, quartered lengthwise 
1 med. onion, chopped 
1 large clove garlic, crushed 
16 oz. can diced tomatoes 
15 oz. can pinto beans 
2/3 cup uncooked long-grain rice 
2 tsp. chili powder 
1 cup chunky salsa 
1/2 cup water 
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeno (if available) 
Cilantro (fresh coriander) leaves 

In large skillet, heat oil over medium-high heat until hot. Add frankfurters; sauté until browned. With slotted spoon, remove from pan; place on one side of serving platter. Keep warm. 

To drippings in skillet, add onion and garlic; sauté 2 minutes. Add tomatoes and their liquid, beans and their liquid, rice, chili powder, salsa and water. Bring to boiling; simmer, covered, 15 minutes, or until rice is cooked. 

Spoon rice mixture next to frankfurters on platter. Sprinkle cheese over rice. Garnish with cilantro leaves.

Makes 6 servings.

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CRISPY POTATO SKINS

~Submitted by Maggie, TX

Dietitian's tip: You can use any number of herbs or spices to season the potato skins. Try fresh basil, chives, dill, garlic, cayenne pepper, caraway seed, tarragon or thyme.

Ingredients
2 medium russet potatoes 
Butter-flavored cooking spray 
1 tablespoon minced fresh rosemary 
1/8 teaspoon freshly ground black pepper

Directions
Preheat the oven to 375 F.

Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp, about 1 hour.

Carefully — potatoes will be very hot — cut the potatoes in half and scoop out the pulp, leaving about 1/8 inch of the potato flesh attached to the skin. Save the pulp for another use.

Spray the inside of each potato skin with butter-flavored cooking spray. Press in the rosemary and pepper. Return the skins to the oven for 5 to 10 minutes. Serve immediately.

Serves 2 
Nutritional Analysis (per serving)
Serving size: 2 potato skin halves 
Calories 114 Cholesterol 0 mg 
Protein 2 g Sodium 12 mg 
Carbohydrate 27 g Fiber 4 g 
Total fat 0 g Potassium 332 mg 
Saturated fat 0 g Calcium 20 mg 
Monounsaturated fat 0 g 

Source: The Mayo Clinic


LOW-SODIUM VEGETARIAN WHITE BEAN CHILI

~Submitted by Treva, Eastern TN

3 cups white beans (navy, great northern, cannellini)
1 Onion, chopped
2 cloves garlic, minced
4 ounces chopped chiles
2 teaspoon Oregano
1 & 1/2 teaspoon Cumin
1/4 teaspoon Ground Cloves
1/4 teaspoon Cayenne 

Simply combine all of the ingredients in a large pot and gently simmer for 60 minutes.

Serves 6. 

Fat: 0.5 g, Carbohydrates: 22.0 g, Calories:119.4 Protein: 7.9 g


SAUTEED BANANAS WITH CARAMEL SAUCE

~Submitted by Maggie, TX

Dietitian's tip: With a glaze of caramel sauce, this banana dish is a sweet ending to any dinner. Rich-flavored walnut oil lends an exotic accent. Apple juice is a good substitute for the rum in a nonalcoholic version.

Ingredients
For the sauce 
1 tablespoon butter 
1 tablespoon walnut oil 
1 tablespoon honey 
2 tablespoons firmly packed brown sugar 
3 tablespoons 1 percent low-fat milk 
1 tablespoon dark raisins or golden raisins (sultanas) 

4 firm bananas, about 1 pound total weight 
1/2 teaspoon canola oil 
2 tablespoons dark rum or apple juice

Directions
To make the sauce, in a small saucepan melt the butter over medium heat. Whisk in the walnut oil, honey and brown sugar. Cook, stirring continuously until the sugar is dissolved, about 3 minutes. Stir in the milk, 1 tablespoon at a time, and then cook, stirring continuously until the sauce thickens slightly, about 3 minutes. Remove from the heat and stir in the raisins. Set aside and keep warm.

Peel the bananas, and then cut each crosswise into 3 sections. Cut each section in half lengthwise. Lightly coat a large nonstick frying pan with the canola oil and place over medium-high heat. Add the bananas and saute until they begin to brown, 3 to 4 minutes. Transfer to a plate and keep warm.

Add the rum to the pan, bring to a boil and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until reduced by half, about 30 to 45 seconds. Return the bananas to the pan to rewarm.

To serve, divide the bananas among individual bowls or plates. Drizzle with the warm sauce and serve immediately.

Serves 6
Nutritional Analysis (per serving)
Calories 146 Monounsaturated fat 1 g 
Protein 1 g Cholesterol 5 mg 
Carbohydrate 27 g Sodium 25 mg 
Total fat 5 g Fiber 3 g 
Saturated fat 1 g 

Source: The Mayo Clinic


LOW-FAT SLOPPY JOE'S

~Submitted by Treva, Eastern TN

1 TBSP olive oil
1 cup chopped onion
1/3 cup each, chopped celery, carrot, and bell pepper
1/2 tsp each oregano and thyme
1 lb lean ground beef (I use 93/7)
1 cup diced Italian style tomatoes
1 TBSP Worcestershire sauce
1 TBSP red wine vinegar
1/4 tsp Tabasco sauce (or to taste)
salt and black pepper to taste
Hamburger buns or toast

In a heavy skillet, heat oil and add onions, celery, carrot and bell pepper. Saute, stirring occasionally, until onions are translucent (about 8 to 10 minutes). Add beef, oregano and thyme. Continue to saute, breaking up beef until the meat has lost its color. Add Worcestershire sauce, vinegar, Tabasco, salt and pepper. Bring to a boil, reduce heat and simmer for about 10 minutes, stirring occasionally, until thick. Serve on buns or toast.

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CHINESE NOODLES WITH SPRING VEGETABLES