Recipes

RECIPE FILE This is where recipes from previous posts can be found. It is a work in progress!

*Please remember this page is ever evolving!

June 24, 2011: Black Bean Casserol

Besides being easy to prepare and easy on your food budget, this would travel well to a pot luck or to a neighbor who might need a meal because of a hospitalization. It’s appropriate for Sunday dinner when a van load of your cousins show up at meal time because it’s the end of the month, too!

2 cups chopped onion

1 minced cloves of garlic

1/2 cup water

1 teaspoon ground cumin

1 cup prepared red salsa *The Kitchen Police will not arrest you if you choose green salsa. Use what you like.

1 fresh pepper-choose red or green or yellow

3 cups cooked black beans

3 cups canned whole tomatoes, juice and all

2 cups frozen corn kernels

salt, pepper to taste

2 cups water

*Prepared in a soup pot as as, you will have a delicious soup. For the casserole, just prepare as follows:

Add 3 cups cooked pasta. *The cook gets to decide what KIND of pasta: bow ties, elbow macaroni, rotelli would work well. Place in casserole dish, top with 1/2 cup grated Monterey Jack cheese and bake 30 minutes in a 350 degree oven until it is thoroughly heated.

Chia Pudding

Chia Pudding

1/2 cup white chia seeds *Black ones work well, too

1/4 cup honey

1 can coconut milk

dash of salt

1 teaspoon vanilla *or almond or mint or whatever YOU like

Mix together, cover and store in the fridge. If you leave it alone, the seeds will float to the top and stay there. You can stir it periodically to mix the seeds, but who has the time for that? grin

At serving time you can pair it up with canned or fresh fruit or berries as a topping, or serve it as is.

This recipe doubles or triples beautifully, depending on how many toes sit around your table. It makes a great snack and I’ve been known to eat it for breakfast, as well.

June 20, 2011
Thanks to MikeMax for this great summertime recipe, which will be a favorite all year around!

Doctored-up canned pork and beans (which go on sale for cheap before Memorial Day and the 4th of July) make this recipe for baked beans less expensive than using canned baked beans. I haven’t personally made this recipe, but it’s the same (or very similar) to the recipe my husband’s late cousin always used–and they were de-lish. (Virginia might have used a little less brown sugar–I’d probably try 1/4 to 1/3 cup and taste it). Good with franks or leftover brats, if you have them…or good all by themselves!

BAKED BEANS
Two (15 ounce) cans pork and beans
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar (or any type vinegar)
salt and pepper to taste
2 slices bacon

Preheat oven to 350 degrees F

Dice bacon and saute with onion until bacon is crisp. Pour off some of the grease. In a 9×9 inch baking dish, combine the pork and beans, brown sugar, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Stir in cooked bacon and onion.

Before baking, top with uncooked wieners, if desired. Bake at 350 degrees F for about 1 hour, or until sauce is thickened.

4/8/11 Anita shared this Turkey Taco Soup:

Turkey Taco Soup recipe

Things you need to get:

2 lbs ground Turkey

4 cup of chicken broth

1 to 2 can(s) of Rotel : canned tomatoes

1 can of Kidney beans(undrained)

1 can of Pinto beans(undrained)

1 can of tomato sauce

1 can of or frozen corn (1 cup)

1/2 cup of diced onion(sauteed with turkey)

Salt

Pepper

Garlic power

a package of Taco Seasoning

Fritos or tortilla chips

Sour cream

Cheese

You would need to brown the turkey with onions…with salt, pepper and garlic pepper. Add chicken broth, beans, corns, Rotel, tomato sauce. Stir and add taco seasoning. Check and taste how much you want it… add a bit more salt and pepper. Let it simmer for a bit before you serve.

When ready, serve with fritos, cheese and sour cream! Voila!

I personally think it tastes better than ground beef and also you don’t taste the grease from beef. We really like it!! Also chicken broth adds a lot of flavor as well. I would rather to use chicken broth over ranch mix. ;)

~Anita

3/31/11 Here’s what’s on deck at Carol’s for a vegetarian meal tonight:

Impossible Broccoli Pie

1 pound broccoli, cooked (I’m a fresh crown, cut up and steam cooked in the microwave)

1/2 cup chopped onion (using red onion from the garden that got pulled by mistake and chive)

1 cup shredded Havarti with dill cheese

1 1/2 cups milk (I use reconstituted instant milk)

3 eggs

3/4 cup Bisquick

1/4 teaspoon pepper

1/2 teaspoon salt

Pam spray a quiche pan.(*or use Pam sprayed muffin tins for mini quiches-I often do that for parties, brunch, church functions)

Cook broccoli until tender; drain.

Mix remaining ingredients. Blend until smooth before adding vegetables. Bake until golden brown, 30 to 35 minutes at 375 degrees F.

I am making 2 of these, as we are a larger family, and this will provide leftovers for either breakfast for the 5 of us at home on Fri, lunch for DH on Fri

Sides will be garden salad with choice of assorted dressings, leftover garden green/burgandy/wax beans. Jello or apple sauce for dessert seekers. Keeping refrigerator contents to a minimum as we have a road trip coming up.

Thanks so much, Carol. Looks really good as we see in on your blog: ctonabudget.blogspot.com

From Living Frugally on LearnVest 3 18 11 by Allison Kade:

Healthy Squash “Pasta”

And Spinach-Parsley Pesto

5 to 6 large zucchinis and yellow squashes

1 ½ oz. Parmesan cheese, shredded

1 garlic clove, minced

¼ cup blanched almonds, chopped (these can be found ready-chopped)

About ½ cup olive oil

½ tsp salt

¼ tsp pepper

About 4 cups spinach – dried well and chopped

About 1 cup fresh parsley – dried well and chopped

With a vegetable peeler, peel the all of the zucchini and squash into thin strands. This easy step should take about twenty minutes, and you can actually eat the result as is. The zucchini and squash “noodles” have a pleasant, crunchy texture, and are heartier than a simple salad.

Combine cheese, garlic, almonds, and 2 Tbsp of olive oil in a food processor. (If you’re low on time or you don’t want to deal with a food processor, marinara sauce or pre-made pesto works well too.) Pulse briefly, until a paste forms. Add salt and pepper. Pulse a few more times, and then add in the greens. While the processor is on, add the rest of the olive oil. Make sure not to over-process the greens.

Spoon the pesto over the “noodles” and garnish with a sprig of parsley.

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Carol has graciously shared her soda bread recipe: 3/17/11

Connie, here’s my Whole wheat Irish soda bread recipe:

CAROL’s WHOLE WHEAT IRISH SODA BREAD

It’s a recipe that we’ve enjoyed for several years: ~Carol

2 cups white flour (I use unbleached)

2 cups whole wheat flour

1/2 cup sugar

2 tsp baking soda

1 tsp sal

4 Tbsp cold butter

1 cup raisins

1  1/2 cups buttermilk or plain yogurt

Preheat oven to 350 degrees.

Combine dry ingredients in a large mixing bowl.

Cut in butter using a until it is pea-sized.

Stir in raisins and buttermilk.

Turn the dough onto a floured surface, knead 1 minute,then shape into a disk

Cut an X into the top, bake on a greased cookie sheet for 45 minutes. YUM!

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Irish Soda Bread Posted 3/17/11

from June DeWeese  and Taste of Home

4  cups  all-purpose flour

3  tablespoons sugar

3  teaspoons baking powder

1  teaspoon salt

3/4  teaspoon baking soda

6  tablespoons cold butter

1  1/2 cups raisins

1  tablespoon caraway seeds

2  eggs, beaten

1  1/2 cups buttermilk

Method:

1.   In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the raisins and caraway seeds. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk and remaining eggs; stir into crumb mixture just until flour is moistened (dough will be sticky). Turn onto a well-floured surface; knead about 10 times. Shape into a ball.

2. Place in a greased 9-in. round baking pan. Cut a 4-in. X, 1/4-in. deep, in the center of the ball. Brush the top with reserved egg. Bake at 350 degrees F for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil during the last 20 minutes if top browns too quickly. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

***Please note that the Kitchen Police will not be on duty today if you have no caraway seeds or if your gang picks out every raisin.

**If you have no buttermilk, just measure out the 1  1/2 cups of sweet milk and add a tablespoon of vinegar to it.  Stir. Now you have fake buttermilk.  The Food Police will not notice, nor will they care.

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ETHIOPIAN CABBAGE AND CARROTS  posted 3/10/11

2 Tablespoons olive oil

4 carrots, thinly sliced

1 onion, thinly sliced

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/2 head green cabbage, shredded

1 cup frozen peas

Heat the olive oil in a skillet over medium heat.  Cook the carrots and onion in the hot oil about 5 minutes.  Stir in the cabbage and sprinkle with the salt, pepper, cumin, turmeric and ginger.  Cook another 15 minutes or so, stirring occasionally, until vegetables are slightly caramelized.  Stir in frozen peas for the last couple of minutes.  Serves 4.

This DOES make enough for 4-our leftovers will be morphed into soup and I think that as those flavors marry and deepen it should be some yummy soup!

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MAGIC MASTER MIX

8 cups unsifted enriched flour

1/4 cup baking powder

3 tablespoons sugar

1 tablespoon iodized salt

1 1/3 cups nonfat dry milk powder

3/4 to 1 cup vegetable oil

!. In a large bowl, combine flour, baking powder, sugar, salt, and dry milk powder.

2.  Drizzle oil over dry mixture; cut in with pastry blender, fork or fingers.

3. Store in covered container in fridge.

This yields about 10 cups and keeps for about 3 months.

NOTE:  When measuring for mix, stir lightly, pile into cup-no shaking-and level off.

To make muffins:

3  cup + 2 tablespoons Magic Master Mix

3  tablespoons sugar

1  egg, beaten

1  cup water

Combine Magic Master Mix and sugar.  Blend egg and water, add to mix.  Stir gently just until dry ingredients are moistened.  Mixture should be lumpy.

SIDEBAR:  How come my GRAVY recipes don’t call for LUMPY? grin  END SIDEBAR

Fill well greased muffin cups 2/3 full, bake at 425 degrees for 20 minutes.  Congratulations!  You now have one dozen doozies!

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For biscuits, here’s the 411:

BISCUITS Using the MAGIC MASTER MIX

*See previous post for MIX recipe

2 cups Magic Master Mix

1/3 to 1/2 cup water  *Mother Connie prefers using MILK here but the Kitchen Police will not care what you use.  Especially since there is powdered milk in the basic master mix recipe.

Measure Magic Master Mix into a bowl; add a cup water.  Stir.  Add more water if needed to form soft dough.  Knead gently about 12 times in the bowl or a surface that has a sparing amount of the Mix.  Roll or pat to 1/2″ thick.  Cut into circles using floured biscuit cutter **Mother Connie loves Maxine’s idea of using the top of the baking powder can!.  You could also use a tumbler; you could even use a knife and cut out triangles or squares.  Bake in a preheated oven at 450 for 12 to 15 minutes.  Makes 10 to 12 biscuits.

Prepare to be delighted.

Biscuits lend themselves to a variety of pleasures.  Of course, a staple in the olden days when Mother Connie was growing up was bacon gravy over biscuits.  Another fave: biscuits with honey, paired with bean soup.  Biscuits make wonderful breakfast sammies-just slice them between the top and bottom  and fill that space with scrambled eggs.  Or eggs and cheese.  Mini pizzas are fun, using biscuits in place of pizza dough, too.

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PANCAKES are so quick and easy and so very satisfying for breakfast, lunch or dinner!

PANCAKES

2  cups Magic Master Mix  *See our new Recipe Page for details

1   1/4  cups water or milk

1  egg, beaten

1  teaspoon vanilla

 

Combine all ingredients, stirring just enough to moisten dry ingredients.  Drop by spoon onto hot nonstick or greased griddle or frying pan.  When bubbles appear on the surface of the cakes, they are ready to be turned.  Cook to well browned.  This will give you about 12 to 16 pancakes.

Dress them up with syrup or honey, fruit and/or yogurt.  If they are a large enough, you can put some preserves or pieces of fruit in the center, along with – dare we say it? – whipped topping and roll them!   Lip smackin’ good!

 

When I was little, my dad used to sprinkle sugar over a pancake, shake a sprinkle of cinnamon on it, and roll it.  He would dunk one end into his coffee.   Now THAT is pancake heaven!

Here we are, smack dab at the end of the month.  The Angel Food bundles will arrive tomorrow but many of us are looking at bare cupboards and empty fridges this time of the month.

Pancakes are a wonderful, cheerful way to fill that gap.  Waffles are just right down luxurious.  Looky here:

WAFFLES

2  cups Magic Master Mix

1  1/4  cups water or milk

1  egg, beaten

1  tablespoon melted shortening or vegetable oil

1  teaspoon vanilla

Bake in a preheated waffle iron.  This will make 4 small waffles.  You might like to double or triple the recipe and keep the finished waffles warm in your oven as they all finish baking.

AHHHhhhh.  Comfort food!

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HOMEMADE PANCAKE SYRUP – from Maxine  2/4/11

1 cup boiling water

2 cups sugar

½ teaspoon maple flavoring

1 teaspoon vanilla extract

Bring water to a boil and dissolve the sugar in it. Boil one minute. Stir in maple flavoring and vanilla extract.  How easy is that!?

Carol sent us her recipe for syrup as well as cost comparisons, as well:

 

My preference is to serve real maple syrup with pancakes/waffles/French toast. Costs have become prohibative, and we just finished the gifted to us jug of maple syrup we had. I have French toast on the menu for tomorrow morning, and besides making some white bread to use for the French toast, I made a batch of homemade pancake syrup as well.

My best price on “the fake stuff” is $2/24 oz bottle of a generic or store brand syrup. Of concern, however, is the HFCS used in these products, as well as the cost. I researched on line and discovered that several have been making their own syrups for much less than what the stores are charging. The trick for me, however, was to find a non HFCS recipe, which I did find.

 

I brought 1 cup of water to a boil and added 2 cups of sugar, stirring until the sugar was completely disolved. I then added 1/2 tsp Mapeline, an artificial maple flavoring, that I am familiar with. As a child, I often saw my great aunt make pancake syrup with Mapeline. After letting it cool, I refilled a repurposed pancake syrup bottle with my homemade version.

My costs:

water-free from well

sugar @ $2/5 lb bag = 36 cents

Mapeline-negligable

I have 20 oz of homemade syrup for 36 cents

A 20 oz bottle equivalent of the aforementioned store brand/off brand syrup is $1.66.

We use 1 bottle on average/month, or 12 year. If the savings is $1.30/month, I end up daving $15.60/year.

Some additional alternatives (besides what Max offered)are:

-thinned out jam/jelly, heated until warm

-thickened juices from canned syrp, or just spiced, apple juice that is thickened

-take some frozen fruit such as blueberries, and make a fruited syrup

As far as pancake versions, in addition to blueberry, plain, mini choc chip, I also make apple-cinnamon.

If I am making homemade waffles, I get even more adventurous:

-pork sausage-pineapple

-pork sausage-apple

-peach-pecan

-chocolate-walnut

-blueberry-nectrarine

-apple-craisin

etc.

Crepes? a great suggestion as well, which make lovely brunch dishes. I am especially fond of broccoli-turkey with a cheese sauce. Top with Paprika, some slivered almonds-delish!

 

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VELVET CRUMB CAKE -from Maxine on February 4, 2011

 

Heat oven to 350 degrees. Grease and flour 8 inch square pan.

1-1/3 cups Bisquick (substitute magic mix)

3/4 cup sugar

3 tablespoons shortening (room temperature)–or try butter

1 egg

¼ cup milk

additional ½ cup milk

1 teaspoon vanilla

Except for the additional ½ cup milk and vanilla, beat all ingredients vigorously for one minute. Gradually add additional milk and vanilla and beat ½ minute longer. Pour into pan. Bake 35-40 minutes.

Double ingredients for a 13 x 9 pan.

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CINNAMON STREUSEL TOPPING – Maxine’s guest post 2/4/11

1/3 cup flour

1/3 cup sugar

3 tablespoons butter or margarine (room temperature)

½ teaspoon cinnamon

Mix ingredients until crumbly. Sprinkle over cake batter before baking.

Double ingredients for a 13×9 pan.

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The following is most assuredly NOT a ‘made-from-scratch’ dessert, but it is fun for kids on Valentine’s Day:

AUNT SANDY’S DUMP CAKE

1  yellow cake mix *Remember, the kitchen police don’t care what flavor you like…

1/2 cup butter, melted

1  can cherry pie filling, 21 ounces  *Or whatever…

1  can pineapple  crushed,  8 ounces

 

Heat oven to 350.  Stir together cake mix and butter in large bowl until crumbly, set aside.

Spread pie filling and pineapple in ungreased pan,  13 x 9 x 2.

Sprinkle cake mix evenly over fruit.

Bake  at 350 degrees or until light brown.

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POWDERED SUGAR COOKIES

1  cup softened butter

1  1/2 cups sifted confectioners’ sugar

1  egg

1  teaspoon vanilla extract

1/2 teaspoon almond extract **The Kitchen Police will never know if you left this out cuz you had none! And I’ll never tell!

2  1/2 cups all-purpose flour

1  teaspoon baking soda

1 teaspoon cream of tartar

Cream together the butter and confectioners’ sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.

Preheat the oven to 375 degrees. Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets.

Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Pour glasses of milk and gather the troops!  They will LOVE these sweethearts!  Maybe you should make a double batch.

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This sugar cookie recipe was contributed by Carol and you can see photos of the treats she and her kids made on her blog!  2-14-11

Sugar Cookies From Better Homes and Gardens Homemade Cookies 1989

1/2 c shortening

1/2 cup butter/margarine

2 1/4 cups flour

3/4 cups each brown and white sugar

2 eggs

1 tsp baking soda

1 tsp vanilla

Beat butter and shortening together in a large mixing bowl until soft.

Add add ingredients EXCEPT 1 cup of the flour

Mix well.

Add remaining, reserved cup of flour, mix well

Drop onto ungreased cookie sheet, by rounded teaspoons

Bake @ 375 8-10 minutes, until golden

Let set on cookie sheet 1 minute before removing to cooling rack

Makes 4 dozen

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Here is something straight out of my childhood you will enjoy.  Bear in mind that it makes enough for 4 modest servings.  I might have doubled the recipe but my double boiler would have been OVER full, had I fallen to my temptation!

HARRIET’S STIRRED CUSTARD  posted 2/17/11

 

4 eggs, slightly beaten

2/3 cups sugar + 1 teaspoon

1  teaspoon flour  *I rounded my spoonful; the Kitchen Police did not storm the room…

2  1/2  cups scalded milk

1/4 teaspoon salt

2  teaspoons vanilla

Combine the eggs and sugar.  Add the flour.  Gradually add the milk, stirring constantly.  *I used a whisk.

Stir constantly as the mixture cooks.  You want the water in the double boiler to be HOT but you don’t want it to boil!  As soon as the custard is thick enough to coat a spoon it is ready for the salt and vanilla.  Chill in individual bowls with plums or plumped dried cherries or raisins.  This yields 4 delicious servings.

*If you want to have just plain custard, the Kitchen Police will not object and neither will those who share your table!  grin

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From Carol 2/22/11:

This is a circa 1930′s coffee cake that I updated. A family favorite, I was saddened to have lost my recipe card. Luckily, I had shared it on an AOL post and someone sent it back to me! (Thanks again, Sara!) Isn’t it strange how the little things like this can just MAKE your day!

Since we’re using what’s on hand for fruits, this will be served quite a bit in the upcoming month:

Prune Coffee Cake

one quarter wedge from a lemon

1 cup milk (I use reconstituted dry milk)

1 cup pitted prunes, chopped

1 1/2 cups flour

3/4 cup sugar

1/2 tsp freshly grated nutmeg

2 tsp baking powder

1/2 tsp baking soda

2 eggs

1/3 cup canola oil

-Squeeze lemon juice into milk and set aside, reserving lemon wedge.

-Place lemon wedge in bowl w/chopped prunes in a small bowl, and cover w/hot water. Set aside for 10

minutes, then drain.

-Meanwhile, sift flour, sugar, nutmeg, baking soda and baking powder together in a large mixing bowl. Set

aside.

-In a medium bowl, beat eggs. Add milk, oil and whisk together. Pour into large mixing bowl w/flour mixture

and mix just until smooth.

-Pam spray an 8 x 8 square pan, pour batter into prepared pan. Top with moistened, drained prunes (discard

lemon wedge. Set pan aside.

-In a food processor, blend the following ingredients until crumbly:

4 Tbsp brown sugar

4 Tbsp flour

4 Tbsp butter

4 Tbsp cinnamon

-Sprinkle evenly over prune mixture.

Bake @ 350 for 45 minutes. Cool on wire rack.

*A simple sugar/milk/lemon extract glaze is a nice addition. Drizzle over the top if desired

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Leanne Ely gave us this Crock Pot Bean recipe on 2-25-11:

Crock pot Mixed Beans and Turkey Ham   2-25-11

Serves 6

1 cup dry beans – mixed, your choice

Presoaked

3/4 cup carrots- Diced

3/4 cup celery – Diced

3/4 cup onion – Chopped

1 1/2 cups turkey ham Chopped

2 cans chicken broth (or veggie broth)

1 1/2 tablespoons parsley flakes

1/4 teaspoon thyme

1/2 teaspoon baking soda

Salt and pepper, to taste

Cook beans on high for four hours in crock pot (or until beans are tender). After beans are cooked, add remaining ingredients and cook 2-3 more hours until done. Add more water as needed.

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