"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 (2 lb) round, chuck or rump roast 1/2 cup flour 1 tsp salt 1 tsp pepper 1 Tbs vegetable oil 1 small onion, chopped 3 cloves garlic, minced 1 small green pepper, chopped 1 stalk celery, thinly sliced 1 (16 oz) can stewed tomatoes, undrained
Combine flour, salt and pepper. Beat onto both sides of meat. In large skillet or Dutch oven heat oil over medium-high heat; brown meat. Add remaining ingredients, cover and simmer for 1 1/2 to 2 hours until meat is fork tender.
4-6 boneless, skinless chicken breasts 1 small box stovetop cornbread stuffing 1 10-oz. pkg frozen chopped broccoli (or mixture of broccoli and other veggies), thawed 1 can cream of broccoli with cheese soup 1/2 cup chicken broth
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on LOW 6-7 hours.
"Chicken cacciatore is an Italian dish of chicken braised in a tomato-based sauce and often includes wild mushrooms. It is frequently referred to as "hunter style" as the word cacciatore means "hunter" in Italian. For this recipe, we used fresh tomatoes and omitted the mushrooms. But you could easily add mushrooms and vegetables such as zucchini or bell peppers."
Serves 4-6.
One 3-1/2 lb chicken, cut into pieces 2 Tbs extra virgin olive oil 1 cup thinly sliced onions 2 garlic cloves, thinly sliced Salt and freshly ground pepper 1/3 cup white wine 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)
Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
Season chicken with salt and pepper, on both sides. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
Cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple Tbs of water.
Makes 4 servings Source: Soup'N Rice Recipes, Minute Rice
2 slices bacon, cut into 1-inch pieces 1 lb ground beef 1/2 cup chopped onion 2 cups (1/2 package) frozen broccoli, corn and red peppers 1 (10 3/4 oz) can Campbell`s Condensed Golden Mushroom Soup 1 soup can water 1/4 tsp garlic powder 1 1/2 cups dry Minute Rice
Cook bacon in skillet until crisp. Remove bacon, crumble and set aside.
Brown beef with onion in hot drippings in skillet; drain fat. Add vegetables, soup, water and garlic powder. Bring to a boil; reduce heat and simmer 1 minute. Stir in bacon and rice. Cover; remove from heat. Let stand 5 minutes.
1 cup yellow cornmeal 2 eggs 1 cup milk 1/2 tsp baking soda 3/4 tsp salt 1 (16 oz) can cream-style corn 1 lb ground beef 1 large onion, finely chopped 1/2 lb (8 ozs) shredded Cheddar cheese
In a medium mixing bowl, combine the first 6 ingredients. Blend thoroughly; set aside.
In a skillet, brown beef and onion; drain.
In a greased 9x9-inch baking dish, spread 1/2 the cornbread mixture. Cover this with all of the meat mixture. Sprinkle meat with cheese. Top with remaining cornbread mixture.
Bake at 375 degrees F for about 45 minutes, or until done. If desired, spread butter or margarine on top of finished dish.
2 cans (6 ozs each) good quality tuna, drained 1 (10 3/4 ozs) condensed cream of mushroom soup 1 (10 3/4 ozs) can condensed cream of chicken soup 1 1/2 cups milk salt and pepper (to taste) 2 cups frozen baby peas, thawed toasted bread slices or biscuits (for serving)
In large saucepan, combine soups, milk, tuna. Mix well and season to taste with salt and pepper. Heat over medium low heat until almost boiling. Add thawed peas, let cook for one minute and serve immediately.
DIJON-GLAZED CORNED BEEF WITH CABBAGE AND POTATOES
Serves 6-8 Source: Cattkemens' Beef Board and National Cattlemen's Beef Assoc.
1 (3 1/2- to 4-lb.) boneless corned beef brisket with seasoning packet* 6 cloves garlic, peeled 2 tsp whole black peppercorns 2 cups water 6 Tbs butter 1 cup thinly sliced green onions, white and green parts 1/2 cup prepared horseradish 1/2 tsp black pepper 1/4 tsp salt 1 head green cabbage, cored, cut into 6 wedges (1 to 1 1/2 lbs.) 1 1/2 lbs. small red-skinned potatoes, cut in half
FOR THE GLAZE (OPT): 2 Tbs orange marmalade 2 tsp Dijon-style mustard
Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees F.
Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil.
Braise in upper third of 350-degree F oven 3 to 3 1/2 hours or until brisket is fork-tender.
Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on High 1 to 2 minutes or until butter melts; mix well.
Place cabbage wedges on half of a baking sheet with sides and potatoes on other half. Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350-degree oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
TO GLAZE THE CORNED BEEF: Remove cooked brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat.
Combine glaze ingredients in small bowl. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.
TO SERVE: Carve brisket diagonally across the grain into thin slices. Serve with cabbage and potatoes.
*If seasoning packet is not included with corned beef brisket, substitute 1 1/2 teaspoons pickling spice.
4 ozs (1/2 of 8-oz pkg) PHILADELPHIA Cream Cheese, softened 1 can (10-3/4 oz) reduced-sodium condensed cream of mushroom soup 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade 1/4 cup dry white wine 1-1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces* 1/2 lb Angel hair spaghetti, uncooked 2 Tbs chopped fresh parsley, for garnish
Place prepared chicken pieces into crock pot. In a mixing bowl, beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4-5 hours (or on HIGH 2-3 hours).
COOK pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and parsley garnish.
Kraft Kitchens Tips: Save 70 calories and 9 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, reduced-fat cream of mushroom soup and KRAFT Light Zesty Italian Dressing. You may substitute water or chicken broth for the wine.
*Note: Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to overcook.
Makes 4 servings Source: Newspaper recipe clipping
1 cup yellow cornmeal 2 eggs 1 cup milk 1/2 teaspoon baking soda 3/4 teaspoon salt 1 (16 ounce) can cream-style corn 1 pound ground beef 1 large onion, finely chopped 1/2 pound shredded Cheddar cheese
In a medium mixing bowl, combine the first 6 ingredients. Blend thoroughly; set aside. In a skillet, brown beef and onion; drain.
In a greased 9x9-inch baking dish, spread 1/2 the cornbread mixture. Cover this with all of the meat mixture. Sprinkle meat with cheese. Top with remaining cornbread mixture.
Bake at 375 degrees F for about 45 minutes, or until done. If desired, spread butter or margarine on top.
Tuna Cashew Casserole One of the simplest and best.
Serves 5
1 3 oz can chow mein noodles 1 can condensed cream of mushroom soup 1/4 cup water 1 7 oz can of chunk style Albacore tuna 1/4 lb of cashews 1 cup finely chopped celery 1 tbs chopped green pepper (opt) 1/4 cup minced onion Salt and pepper to taste
Preheat oven to 325 deg F.
Combine everything in a 1-1/2 qt casserole, saving out 1/2 cup of the chow mein noodles which you will sprinkle on top.
