"What with food prices being at an all time high we thought this was a much needed category. If you have a great low-cost recipe, please post it here. The more the better."
Farmer's Casserole
Serves 6 Source: Country Woman magazine
3 cups frozen shredded hash browns 3/4 cup shredded Monterey Jack cheese 1 cup diced fully cooked ham, or Canadian bacon 1/4 cup chopped green onions, or yellow onions 4 eggs 1 can (12 oz) evaporated milk (can use fat-free) 1 4 oz can chopped green chilies (opt) Salt and pepper to taste
Place potatoes in an 8-in square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper, green chilies and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 deg F for 55-60 minutes, or until a knife inserted near the center comes out clean.
1-16 oz pkg egg noodles 1 lb ground turkey 1-2 cloves garlic, minced 1/2 cup onion, chopped 1-16 oz can mushroom pieces, drained 1-16 oz can sliced carrots, drained 3-15 oz cans turkey gravy, (can use low-fat) season to taste
Prepare noodles according to pkg. Drain. In a large skillet, brown turkey, garlic and onions. Drain off any fat, and add remaining ingredients. Season to taste. Simmer for 15 minutes. Pour mixture over noodles in serving dish. Garnish with a sprig of parsley.
1 16 oz package egg noodles, cooked and drained 1 lb ground beef 1/4 cup chopped onion 1 can cheddar cheese soup 1-6 oz can tomato sauce 1-15 oz jar of spaghetti sauce (your favorite brand) 1 cup shredded cheddar and Monterey jack cheese mix
Preheat oven to 350 deg. F. Grease a 9x13 in. baking dish.
In a large skillet, or Dutch oven, cook the ground beef and onions; drain off fat. Add rest of ingredients, except the shredded cheese; simmer until heated through. Mix in cooked noodles. Pour into greased casserole and cover with foil. Bake 30 minutes. Remove from oven and uncover; top with shredded cheese mix. Place back in oven about 5 minutes, or until cheese is slightly melted.
1 pkg (25 oz) frozen ravioli (any type filling) 1 Tbs olive or vegetable oil 1 cup prepared pizza sauce, heated 1 tsp Italian seasoning 1 pkg (3.5 oz) sliced pepperoni 1 cup (4 oz) shredded mozzarella cheese Grated Parmesan cheese (optional)
Preheat oven to 350 deg. F. Grease an 11x7 in. baking dish.
Prepare ravioli according to package directions; drain. Arrange ravioli in a single layer in greased baking dish, and brush with oil. Spoon hot pizza sauce evenly on top of ravioli; sprinkle with seasoning. Top with pepperoni and mozzarella. Place in oven for about 5 minutes, or until cheese is hot and bubbly. Sprinkle with parmesan cheese if desired.
"If you think mac and cheese is just for kids, try this. It's a meatless (or not) main dish that everyone will love!"
12 oz pkg elbow macaroni, or similar pasta (I use shells) 2 tsp olive oil, divided 1 medium red onion, chopped, about 1/2 cup 1/2 Cup thin red bell pepper strips 1/4 Cup chopped green onion 1/2 Cup sliced mushrooms 1 Cup cottage cheese, (can use low-fat) 1/2 cup tomato sauce 1/3 cup shredded cheddar cheese (can use reduced-fat), divided
Cook macaroni according to package directions, but do not add salt. While macaroni is cooking, in large nonstick skillet, heat 1 tsp of oil over medium heat. Add red onion, bell pepper, and green onion; saute until vegetables begin to soften, about 4 minutes. Add remaining oil and mushrooms; saute for 4 minutes. Remove from heat; set aside. Preheat broiler. Drain macaroni; return to pan. Add vegetable mixture, cottage cheese, tomato sauce, and 3 tablespoons of cheddar cheese. Mix well. Heat over low heat until heated through, about 5 minutes. Place mixture in a shallow baking dish. Sprinkle remaining cheddar over top. Broil 4 inches from heat until browned, about 3-5 minutes.
*For extra flavor, add 1 cup of diced turkey, or ham to the recipe.
• 10 hot dogs • Vegetable Oil, for deep frying • 2 cups Self-Rising Cornmeal Mix • 2 tsp Cajun seasoning, (opt) • 1 cup milk • 1 large egg, lightly beaten
1. INSERT wooden skewers lengthwise into centers of hot dogs, stopping about halfway through. 2. FILL electric skillet or deep-fat fryer with oil (about 2 inches deep). Heat oil to 375°F. 3. COMBINE cornmeal mix, seasoning, milk and egg; stir until well blended. 4. DIP hot dogs into batter, then into hot oil, a few at a time. Fry 2 1/2 to 3 minutes, or until golden brown, turning once. Drain on paper towels.
Chicken Pot Pie made with Frozen Biscuits Makes: 8 servings
• No-Stick Cooking Spray • 3 Tbs vegetable Oil • 1/4 cup all purpose flour • 1 (14.5 oz) can reduced sodium chicken broth • 1 (16 oz) package frozen mixed vegetables • 1 1/2 cups cooked chicken, cut into 1/2-inch cubes • 8 Frozen Biscuits of your choice
1. HEAT oven to 400°F. Spray a 13x9 inch baking dish with no-stick cooking spray. 2. HEAT oil in medium saucepan over medium heat. Stir in flour until mixture is smooth. Gradually add chicken broth, stirring until smooth. Heat until thickened and simmering. 3. STIR in vegetables, cover with lid. Heat about 5 minutes, stirring often. Remove from heat; stir in cooked chicken. Pour into prepared pan. Place frozen biscuit dough pieces evenly on top of chicken filling. 4. BAKE 40 minutes or until tops of biscuits are golden brown.
Set contents of rice seasoning packet aside. In a bowl, combine the rice and beaten egg. Add beef and mix well. Shape into 1 inch balls. In a large skillet over medium heat, brown the meatballs on all sides. Meanwhile, in a small bowl combine the reserved seasoning packet and boiling water. Add to skillet; cover and simmer for 30 minutes or until the rice is tender.
"These will soon become your kids all time favorite."
1 lb ground beef ($1.49) 1 small jar any kind pizza sauce (.89 cents) 1 pkg mozzarella cheese ($1.89) 1 pkg 8 count hamburger buns (.69 cents)
Preheat oven to 350 degrees.
Separate buns in half and place on baking pan, heat for 5 minutes. Brown ground beef; drain, and add pizza sauce. Spoon ground beef mixture onto buns; top with mozzarella cheese. Bake for 10 minutes, or until cheese is melted.
Makes 16 pizza burgers.
This is a great last minute meal that the kids will love.
"A quick and easy meal that everyone will enjoy. It inexpensively feeds a family of five to six."
Beef and Noodles
1 lb ground beef 1 onion, chopped 2 carrots, sliced 2 stalks of celery, sliced 1 tomato, seeded and chopped (opt) 4 cups water salt and pepper to taste 1 envelope onion soup mix 2 cups uncooked noodles, your choice what kind
In a large pot, brown beef with onion. Add water, salt, pepper, carrots, and celery. Cook until veggies are tender, about 10-15 minutes. Add noodles and simmer until done. Best if served with some baked frozen biscuits, on sale of course.
"This is a very easy last minute meal everyone will love. If you serve it with bread you will have all 4 food groups here. It freezes well."
4-6 Slices of Honey Ham 3-4 small boiled potatoes, cooled enough to handle Garlic Cloves(1-3) 1/2 small onion 1/4 cup butter 1/4 cup flour (for thickener) 2 cups milk 1/4 to 1/3 cup frozen corn (the peaches and cream variety is very good) Salt and Pepper to taste Dash of paprika
Chop ham and potatoes into cubes; set aside. In a blender, puree the garlic and onion together with a small amount of water (oh, maybe 1/4 cup?). In a large saucepan, melt the butter slowly so that it does not brown. Gradually add the flour to the butter so it incorporates smoothly. Add the milk gradually so you do not end up w/lumps. Add the onion puree and cook for 1-2 minutes; add the corn, and diced ham and potatoes. This chowder is a tad on the sweet side, so take care when you salt and pepper to taste. Let simmer for 10 minutes, or until corn is cooked. For color, add a dash of paprika on top of each bowl as it's served.
