frugal foods

[gayla]

you know Recipes you forgot to defrost -- or money low - a day before payday

This is a very quick, very inexpensive and very versatile dish.

4 tbls. butter or margarine
4 tbls. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 c. any kind of chopped cooked meat (we've even used lunch meat)
toast, biscuits, rolls, corn muffins or cornbread, etc.

In a medium sauce pan, heat butter over low heat until melted. Stir in flour, salt and pepper. Cook over low heat , stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly until thickened. Reduce heat to low. Stir in chopped meat and cook until heated. Serve on individual plates over toast or bread.

Note: Peas or chopped carrots are also good additions

[gayla]

My kids favorite meal while growing up was "tuna gravy"

it's basically the same thing as the above recipe with a handful of grated cheese, a can of well drained tuna, a handful of frozen baby peas and a bit of cajun seasoning.
over toast points and sprinkled with paprika, it makes a pretty meal as well as being very easy, nutritious and inexpensive.
Tuna is a bit common but if you use a can of chicken (or fresh cooked chicken ), you can get away with serving the sauce in a lovely dish over toasted slices of French bread

This is another of those recipes


1 small potato per person, peeled & diced
1/2 onion, diced
1 stalk celery, diced
1/2 bell pepper, diced
1 carrot, diced
1/4 c. frozen peas
1/4 c. frozen corn
salt & pepper to taste
2tbls. oil or shortening or grease or lard ...
if desired, any left over meat - today I didn't have any so I used bacon, diced
if desired, any thing else that may sound good to you

In a large skillet, heat oil over medium high heat. Add potatoes, onion, carrot, bellpepper & celery. Saute until potatoes are crisp tender. Reduce heat to medium. Add salt, pepper, peas, corn & if desired meat. Stir it up good. Cover with lid and cook for 7-10 min. stirring occastionally. When potatoes are tender, it's ready to serve. NOTE: since I added raw bacon - I added it at the beginning along with the potatoes.

[gayla]

Tuna Spaghetti

1/2 onion, diced
1/2 bell pepper, diced
1 carrot, diced
1 stalk celery, diced
3 mushrooms, diced
1/2 c. flour based OR 1/3 c. cornstarch based Cream of Anything Soup mix
2 c. water + more for desired consistency
1/2 c. frozen peas
1 tbls. dried parsley
1 can tuna
1 c. grated cheese
spaghetti

Cook spaghetti according to package directions. Meanwhile, in a large skillet add 1 1/2 c. water, onion, bell pepper, carrot, celery and mushrooms. Bring to a boil and cook until crisp tender. Reduce heat to medium. Combine remaining 1/2 c. water and Cream of Anything soup mix, stirring until smooth. Add soup mix and peas to water and vegetables, stirring until thickened. Add additional water for desired consistency. Stir in dried parsley and grated cheese, stirring until cheese is melted. Serve over cooked spaghetti. Top with freshly grated Parmesan cheese, if desired.
Makes 6 servings & doubles well.

NOTE: You will find the Cream of Anything Soup Mix on this board. But just in case you don't see it:

Cream of Anything Soup Mix

2 1/2 c. flour OR 1 1/2 c. cornstarch
2 c. dry milk
1/2 c. chicken bullion powder
2 tbls. onion powder
1 tsp. basil
1 tsp. oregano
1 tsp. black pepper

Combine all ingredients well. Store in a cool dry place. To reconstitute:
flour base = 1/2 c. soup mix, 1 1/2 c. water
cornstarch base = 1/3c. soup mix, 1 1/2c. water
Mix water and soup base well, heat over medium heat until thickened. Equals 1 commercial can of soup.
The base recipe will reconstitute into approximately 5 cans of soup.

[gayla]

Sausage & Potatoes

1 potato per person, sliced thin
1 onion, sliced
1 bell pepper, sliced
1 clove garlic, minced
1/2 - 1 link sausage, sliced
2 tbls. oil
salt & pepper to taste

Heat oil in large skillet over medium-high heat. Add all ingredients and saute for 5-8 minutes. Reduce heat to medium, cover and cook for another 7-10 minutes or until potatoes are tender.

Note: if you forgot to thaw out the sausage ahead of time, just put it in a pan of cool water while slicing the potatoes, onions and bell peppers. By the time you finish the sausage is thawed enough to slice with a sharp knife.

[gayla]

Tamale Pie

1/2 lb. ground meat (beef, pork or venison)
1/2 bell pepper, chopped
1/2 med. onion, chopped
1 med. tomatoes, chopped
1 4oz. can diced green chillies
1/2 c. corn, frozen or cut from the cob
1 clove garlic, minced
1 tbsp. chili powder
1/4 tsp. dried oregano
1/2 tsp. cumin powder
salt & pepper to taste
1/2 c. grated cheese (optional)
1 batch cornbread mix (see below)

Over medium heat cook all ingredients except cheese and cornbread mix in skillet until meat is browned. Transfer ground meat mixture to an 8"x8" greased casserole. Sprinkle with grated cheese. Spread 1/2 cornbread batter over cheese mixture. Bake at 400 degrees until golden.
6 servings

Pour remaining cornbread mix into muffin tins and bake at 400 degrees until golden and toothpick inserted in center comes out clean. Serve muffins with meal or save for another meal or snack. Muffins freeze well.

.

Cornbread Master Mix

4 1/4 c. flour (I like 1/2 unbleached white & 1/2 whole wheat)
4 c. cornmeal (can substitute blue cornmeal for variety)
3/4 c. sugar
1/4 c. baking powder
1 - 2 tsp. salt
1 c. shortening

Combine dry ingredients. Cut in shortening. Store in airtight container in a cool dry place.

To pre-pare cornbread: 2 1/3 c. cornbread mix, 1 egg, 1 c. milk. combine all until moist, batter should be lumpy. Pour into greased 8" baking pan or muffin tins. Bake at 400 degrees for 10 - 25 minutes.

[gayla]

Spaghetti Florentine

1 3/4 c. chicken or vegetable broth
1/3 c. all purpose flour
1/2 tsp. dried Italian seasoning, crushed OR your favorite fresh seasonings)
salt & pepper to taste
2 cloves garlic, minced
1/2 c. sliced mushrooms
2 c. fresh spinach OR 1 10oz. pkg. frozen, thawed and drained
1 medium tomato, diced
1/2 c. plain yogurt OR sour cream
4 c. hot cooked spaghetti
1/4 c. freshly grated Parmesan cheese

Mix broth, flour, seasonings and garlic in saucepan. Add spinach. Cook and stir until mixture boils and thickens. Remove from heat. Stir in tomatoes and yogurt. Toss with spaghetti. Sprinkle with cheese.


NOTE: When adding the flour, I reserve a little bit of broth and mix the flour and reserved broth together, then add it to the rest of the broth in the pan. This keeps the sauce from being lumpy.

[gayla]

Tomato Timbales w/ Cheese Sauce

1 quart tomatoes, undrained
1 c. corn (I use frozen or cut from the cob)
1 1/4 tsp. salt
1/4 tsp. pepper
2 slices onion
4 whole cloves
2 tbsp. sugar
3 eggs, slightly beaten
1 c. bread crumbs

Simmer the tomatoes, corn, onion, salt pepper, cloves and sugar for 15 minutes. Using a food mill or food processor, puree. Allow mixture to cool to room temperature. Stir in eggs and bread crumbs. Pour mixture into well greased muffin tins and bake at 350 degrees for 30-40 min. or until firm. Turn out on platter and pour cheese sauce over before serving.
makes about 1 doz.


Cheese Sauce
1 tbsp. fat (margarine, butter, oil, bacon grease, etc.)
1 tbsp. cornstarch
1 c. milk
1/3 c. grated cheese
1/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. paprika

Melt fat, add cornstarch and mix well. While stirring, slowly add milk. Bring mixture up to boiling point, stirring constantly. Stir in the cheese, salt, mustard, and paprika. Remove from heat, stir until cheese is melted. Pour over baked timbales.
makes about 1 cup

[gayla]

Ham & Potato Casserole

2-3 c. chopped ham
1 potato per person, sliced
1 med. onion, sliced
2 cans cream of mushroom soup
2 c. cheese, grated & divided
1/3 c. milk

Grease a 9x13 rectangular baking pan. Layer onion slices, potato slices, and 1 c. grated cheese. In mixing bowl combine cream of mushroom soup and milk. Pour evenly over potatoes. Cover with foil. Bake at 350 degrees for 40-50 minutes, until potatoes are tender. Remove foil, sprinkle with remaining cheese and return to oven until cheese is melted.

I use pork chops or sausage patties basically any left over meat .

[gayla]

Ham & Macaroni Casserole

2 c. left over Mac & Cheese
1-2 c. chopped ham
1/4 c. onion, diced
1/4 c. celery, diced
1/4 c. bell pepper, diced
1/2 c. grated cheese
1/4 c. milk

Combine mac & cheese, ham, onion, celery, bell pepper milk and 1/4 c. grated cheese. Pour into greased casserole. Cover and bake at 350 degrees for 30-40 minutes. Remove cover, sprinkle with remaining cheese and return to oven until cheese is melted.

[gayla]

Ham & Potato Casserole

2-3 c. chopped ham
1 potato per person, sliced
1 med. onion, sliced
2 cans cream of mushroom soup
2 c. cheese, grated & divided
1/3 c. milk

Grease a 9x13 rectangular baking pan. Layer onion slices, potato slices, and 1 c. grated cheese. In mixing bowl combine cream of mushroom soup and milk. Pour evenly over potatoes. Cover with foil. Bake at 350 degrees for 40-50 minutes, until potatoes are tender. Remove foil, sprinkle with remaining cheese and return to oven until cheese is melted.

again any left over meat .

[gayla]

Turkey Broccoli Bake

1 c. left over turkey gravy
1-2 c. left over turkey, chopped
1/4 c. onion, diced
2 c. left over stuffing or dressing
2 c. broccoli, chopped
water

Combine gravy, turkey and onion. Pour into greased casserole. Top with chopped broccoli. Combine stuffing with enough water to make it "spreadable". Spread stuffing over broccoli. Cover and bake at 350 degrees for 30 minutes. Remove cover and continue to bake until top is lightly browned.

[gayla]

Turkey Tortilla Soup
(Sorry, I don't measure the spices so they are estimated. You may have to add more or less for your individual preference.)

2-3 c. left over turkey, chopped
1 onion, diced
1 stalk celery, diced
1 can green chilies, diced
1 can black beans (undrained)
1 can corn (undrained)
1 pint tomatoes, diced
1 pint chicken or turkey broth
1/3 c. fresh cilantro, chopped
1 clove garlic, minced
1/2 tsp. ground cumin
1/2 ground chili powder
1/2 dried oregano )
salt & pepper to taste
corn tortillas

Combine all ingredients except tortillas in a large soup pot. Cook over medium high heat until soup begins to bubble. Reduce heat to medium low and simmer for 45 minutes. Break tortillas and place in bottom of bowl. Ladle soup into bowl, enjoy!

[gayla]

Turkey & Rice

2 c. turkey, chopped
1/2 c. onion, diced
1/2 c. celery, diced
1/2 c. bell pepper, diced
2 cans cream of anything soup
1/2 c. milk
3 c. cooked rice
1 c. grated cheese

Combine all ingredients and pour into greased casserole. Cover and bake at 350 degrees for 40 minutes. Remove cover and continue to bake until top begins to brown.

[gayla]

Fajita Taco Soup
(note: measurements on the spices are approximate you may need to add more or less for your personal preference)

1-2 c. left over cooked beef fajita meat, diced
1-2 c. left over sauteed green peppers, onion, tomatoes
1 pint tomatoes, undrained and coarsely chopped
2 c. water
1 4oz. can chopped green chilies
1/2 c. frozen corn
1/2 tsp. dried oregano
2 1/2 tsp. beef bullion
1 tbsp. chili powder
1 tbsp. ground cumin
1 clove garlic, minced
corn tortilla chips

Combine all ingredients except tortilla chips in soup pot. Bring to a boil, reduce heat to med. low and simmer for 30-40 minutes. Ladle into soup bowls and crumble corn tortilla chips on top.

[gayla]

Veggie Quiche

1 c. left over vegetables (any mixture will do)
1 c. grated cheese (whatever you have on hand will do)
5 eggs
1/3 c. finely chopped onion
2 c. heavy whipping cream OR 1 1/2 c. milk
salt & pepper to taste
pastry for 1 deep dish pie

Preheat oven to 425 degrees. Sprinkle veggies, cheese and onions into a pastry lined pie dish. Beat eggs, add cream, salt & pepper. Pour over veggie & cheese mixture. Bake uncovered 15 minutes. Reduce temp. to 350 degrees. Bake until knife inserted into center comes out clean, about 30 min. longer.