"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.
DREAMY CHICKEN STEW Source: Campbell's Cooking with Soup
1 (10 3/4 oz) can condensed cream of chicken soup 1 1/2 cups water, divided use 1 cup sliced celery 1 medium onion, quartered 1 teaspoon salt 1/4 teaspoon poultry seasoning 1/8 teaspoon pepper 1 (4-5 pound) stewing chicken, cut up 4 medium potatoes, quartered 1/4 cup flour
Combine soup, 1 cup water, celery, onion, and seasonings in large heavy pan; add chicken. Cover; cook over low heat 1 1/2 hours; stir often. Add potatoes. Cover; cook 45 minutes or until chicken and potatoes are tender. To thicken, blend flour and remaining 1/2 cup water; gradually stir into stew. Cook 10-15 minutes; stir often.
TUNA A LA KING IN TOAST TULIPS Makes 5-6 servings Source: Old magazine recipe clipping
2 tablespoons chopped green bell pepper 1 tablespoon butter or margarine 1 (10 3/4 oz.) can cream of mushroom soup 1/2 cup milk 1 (7-Ounce) con tuna fish, drained 2 tablespoons chopped pimento 3 hardcooked eggs, quartered 12 slices thin-sliced bread
Cook green pepper in butter until soft; mix in undiluted mushroom soup, stirring well; add milk. Heat in top of double boiler. Break tuna fish into chunks; add to soup, with pimiento and eggs, reserving one yolk for garnish. Force the reserved yolk through a fine sieve; set aside.
Heat oven to 375 degrees F (moderate).
Trim crusts from bread; press a slice of bread into each section of muffin pans; toast bread for 12-15 minutes.
TO SERVE: Pour tuna-mushroom mixture over toast tulips. Garnish with pimiento and sieved egg yolk.
Makes 6 servings Source: Recipe booklet: Olde Family Favorites, Favorite Recipes Press, 1971
1 (8-oz.) box beef-flavored Rice-A-Roni 6 medium green bell peppers 1/2 cup grated Cheddar cheese
Prepare Rice-A-Roni according to package directions.
Remove stem end of peppers; discard seeds and membrane. Cook peppers in boiling, salted water to cover for 10 to 15 minutes or until almost tender; drain. Place peppers upright and touching in casserole. Add 1/2 cup hot water to casserole. Spoon Rice-A-Roni into peppers. Bake in 350- degree oven for 10 to 15 minutes. Remove peppers from oven; top with cheese. Return to oven until cheese melts.
"In these hard times a good, filling, cheap soup warms the weary heart. This is very easy and can be either vegetarian or not as you choose."
REFRIED BEAN SOUP
1 small onion, chopped 2 cloves garlic, minced 1 Tbs oil 1 (31 oz) can Refried Beans 1 (16 oz) can diced tomatoes 1 can Rotel tomatoes 6 cups Chicken broth either canned, homemade, or made with a soup base or cube.
In a large heavy bottom pan, such as a Dutch oven, saute onion and garlic in oil, stirring constantly until tender. Add beans, both tomatoes, and chicken broth stirring until smooth. A wisk works well as you want to make sure that the bean lumps are smoothed out. Bring to a light boil, reduce heat and simmer. This can be done in 15 minutes, but if you cook it longer it lets the flavors develop well. *You can also add cut up sausage such as Hillshire Farms smoked or polish.
Top each serving with crushed tortilla chips, grated cheese and sour cream, as you chose.
Season and brown 4 chops in small amount of oil. Peel core and chop into chunks, a med. sized Granny Smith apple and add to chops in pan. Pour 1/4 C. Apple Cider or water over chops and simmer until meat is done. Wonderful with scalloped pots and a salad.
"This soup is great served in bread bowls, with crackers, or alone."
3 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted 1 (14-1/2 oz) can chicken broth 1 (16 oz) pkg frozen whole kernel corn 2 cups chopped cooked chicken 1 (10 oz) can diced tomatoes and green chilies 1 (16 oz) can cream style corn 8 ozs Velveeta cheese, cubed 1 garlic clove, minced 1/4 tsp black pepper
In a large sauce pan or Dutch Oven, combine all ingredients and bring to a boil over medium heat, stirring occasionally to prevent sticking. Reduce heat and simmer slowly approximately 30 minutes.
VARIATION: If you prefer a spicy taste, use the hot diced tomatoes and green chilies and/or Mexican style Velveeta cheese.
Makes one 9x5-inch loaf Source: Public Service Company, Electric Living Center
2 lbs ground chuck 1 envelope onion soup mix 2 eggs, beaten 1/3 cup catsup 1-1/2 cups soft bread crumbs* 3/4 cup warm water
Preheat oven to 350 deg. F.
In large bowl of electric mixer, place ground chuck, onion soup mix, eggs, catsup, bread crumbs and water. Beat on low speed until all ingredients are well blended. Place mixture into loaf pan.
Bake for 1 hour.
*Place slices of bread into electric blender container to make bread crumbs.
Makes about 4 cups (easily doubled) Source: Creative Cooking with Campbell's Soups
1 (10-3/4 ozs) can condensed cream of mushroom soup 1/2 cup milk Dash pepper 4 cups thinly sliced potatoes 1-1/2 cups diced cooked ham 1 small onion, thinly sliced 1 Tbs butter or margarine Dash paprika
Sauce: Combine soup, milk, and pepper.
In 2-quart casserole, arrange alternate layers of potatoes, ham, onion, and sauce (cover ham completely with sauce). Dot top with butter; sprinkle with paprika.
Cover; bake at 375 degrees F for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.
4 skinless, boneless chicken breasts, cut into cubes 1 onion, diced 1/2 cup salt free butter or margerine, melted 1-1/3 cups salt free chicken broth 6 ounces Stove Top stuffing mix 1/4 cup water, or salt free chicken broth 1 (10.75 ounce) can condensed cream of chicken soup 1 cup shredded Cheddar cheese
Preheat oven to 350 deg. F. Lightly grease a 2 quart casserole dish, or spray with Pam.
In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink, and the onion is soft.
In a medium bowl, blend the melted butter or margerine, chicken broth and dry stuffing mix. Place 1/2 of the chicken and onion mixture into the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 1/4 cup water with the cream of chicken soup, and pour into the dish. Top with the shredded cheese.
Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.
