Baked Macaroni and Cheese
Nana's Macaroni and Cheese
Puffy Macaroni and Cheese
Lentil Soup With Frankfurters
Cabbage Patch Stew
Home-Made Vanilla Extract
Low Cost Cooking Tip
Taco Bake
Impossible Cheeseburger Pie
BBQ-ed Chicken
Buttermilk Sugar Cookies
Corn And Bean Dish
Quantity Cooking Pasta
Green Chili Casserole
Spicy meatballs in Sauce
Fettuccine With Broccoli
Baked Ziti With Three Cheeses
Pasta with Korean Sesame Sauce
Pork Spareribs with Potatoes
Easy Pepsi Ribs
Dr. Pepper BBQ ribs
Double Mustard Chicken
Shrimp with Mangoes and Black Beans
Baked Lemon Sole with Peach Medley
Seafood Cocktail Sauce
Ramen Tip
Top Ramen Patties
Irish Lasagna (A Pat Original)
Cabbage and Peas Stir Fry
Peas and Onions Pasta
Salsa
Texas Hash
Tuna Ring With Cheese Sauce
Sombrero Pie With Cornmeal Pastry
Connecticut Beef Supper
Hamburger Pie
Toasty Cheese Bake
Zippy Beef Casserole
Glamorizing Budget Casseroles & Low Cost Meals

Betsy at TKL (07:25:22 am) :
From: ag261@cleveland.Freenet.Edu (Ray Taylor)
Newsgroups: rec.food.cooking
Date: 29 Oct 1994 19:40:46 GMT

Baked Macaroni and Cheese

This is the recipe I have been using for years now. It comes from the Family
Circle Cookbook (c. 1974):

1 package (8 oz) elbow, shell or other small macaroni
1 small onion, grated
2 tablespoons butter or margarine (for sauce)
1 teaspoons Worcestershire sauce
2 tablespoons all purpose flour
1/2 teaspoon salt
2-1/2 cups milk
2 cups shredded Cheddar cheese (8 ounces)
1 cup soft bread crumbs (2 slices)
2 tablespoons butter or margarine, melted (for crumb topping)

Stir macaroni into a large saucepan of boiling salted water; cook, stirring
often, just until it is tender; drain. Spoon macaroni into an 8-cup baking
dish.

Make sauce: Saute' onion in butter or margarine about 1 minute; blend in
flour, Worcestershire sauce and salt; cook, stirring constantly, just until
bubbly.

Stir in milk; cook, stirring constantly, until the sauce thickens and bubbles
3 minutes; stir in cheese until melted. Pour over macaroni, then mix in.

Combine the bread crumbs and butter or margarine; sprinkle in a ring on top of
the macaroni and cheese.

Bake in a moderate oven (350 degrees F) for 30 minutes, or until the center is
bubbly hot and the crumbs are toasty and golden.

Makes 6 servings.
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Betsy at TKL (07:27:08 am) :
From: sharon gorman ranger@halcyon.com
Newsgroups: rec.food.cooking
Date: 30 Oct 1994 00:44:15 GMT

Nana's Macaroni and Cheese

2 cups elbow macaroni, cooked and drained
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/2 pound cheese cut into small chunks
1/3 cup bread crumbs (optional)

Melt butter in saucepan. Blend in flour, stir in milk slowly bring to a boil.
Add salt and pepper. Arrange macaroni in buttered baking dish and scatter
cheese cubes all over. Pour sauce over macaroni and cheese. Scatter bread
crumbs over top. Bake at 350 degrees for 30 minutes.

Puffy Macaroni and Cheese

1/2 cup chopped onion
1/3 cup butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
2 cups milk
2 cups shredded sharp Cheddar cheese
3 eggs, separated
7 ounces elbow macaroni, cooked and drained
1/4 teaspoon cream of tartar

Saute onion in butter until tender. Stir in flour, salt, mustard and pepper.
Add milk, stirring constantly. Cook and stir until sauce is smooth and
thickened. Add cheese; stir until melted. Stir in a small amount of hot
mixture into egg yolks, then return to remaining hot mixture; blend
thoroughly. Fold in cooked macaroni. Beat egg whites and cream of tartar until
stiff but not dry; gently fold into macaroni mixture. Pour into ungreased 2
quart casserole. Bake at 325 degrees about 1 hour or until set. Makes 6-8
servings.
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Betsy at TKL (07:35:21 am) :
From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes
Date: 1 Jan 1996 07:22:20 -0700

Lentil Soup With Frankfurters

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Soups

1 Cup Lentils; Dried Quick-Cooking
6 Cups Water
2 Each Bacon; Slices, Diced
1 Each Green Onion
1 Each Carrot -- chopped
1 Each Celery;Stalk -- chopped
1 Each Onion -- chopped
1 Tablespoon Vegetable Oil
2 Tablespoons Unbleached Flour
1 Tablespoon Vinegar
4 Each Frankfurters; Thickly Sliced
1 Tablespoon Catsup
1 Teaspoon Salt
1/4 Teaspoon Black Pepper

Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water
to a boil. Add the lentils, bacon, leek or green onion, carrot and celery.
Simmer, partially covered, for 30 to 40 minutes.

Meanwhile in a fry pan, saute chopped onion in vegetable oil until soft.
Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook
until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot
lentil soup into the browned flour; beat with a wire whisk until well-blended.

Beat in vinegar. Add contents of fry pan to lentil pan and stir together.
Cover and simmer for 30 minutes or until lentils are soft. Add the
frankfurters and catsup. Cook to heat frankfurters through. Season with salt
and pepper and serve hot.
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Betsy at TKL (07:37:35 am) :
From: Glenn/Sharon Gorman (Ranger@Halcyon.com)
Date: 11 Sep 1994 17:31:07 GMT

Cabbage Patch Stew

1 pound ground chuck
1 medium onion, diced
1/2 cup diced celery
1/4 cup diced green pepper, optional
1-16 ounce can stewed tomatoes
1-10 3/4 ounce can tomato soup
2 cups water
1 1/2 cups coarsely chopped cabbage
1 teaspoon salt
1-2 teaspoons chili powder, to taste
1 tablespoon brown sugar

Cook and stir ground chuck in Dutch oven until light brown. Add onion,
celery and green pepper; cook several minutes. Stir in stewed tomatoes,
soup, water, cabbage, salt, pepper, chili powder and brown sugar. Heat
to boiling. Reduce and simmer until cabbage is tender. Serves 6.
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Dawn (08:38:39 am) : Home-Made Vanilla Extract

2 Whole vanilla beans
1 1/2 c Vodka
1/2 c Water
1 c Granulated sugar

In a 3-cup glass container with a tight-fitting lid, combine vanilla beans
with the vodka. Cap and allow to "steep" at room temperature for three weeks.
Remove vanilla beans and strain liquid through a cheesecloth, if necessary. In
a medium saucepan, combine water and sugar, stirring constantly, until it
comes to a boil and sugar dissolves. Remove from heat and cool. Stir into
vodka that has been strained. Pour mixture into a bottle; cap and allow to sit
at room temperature one month.

Yield:2 cups vanilla extract

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Ingrid F (09:06:28 am) :

I don't have a recipe, but want to share my best low cost tip: When budget is
low, I always add courses for dinner. Preferably an extra first course.

People who get salads with green, tuna and cubed cold boiled potatoes eat much
less of the main course, which often is the most expensive part. A hearty soup
and a dessert with lots of starch in it also helps - a pudding, cream or pie.

Add cheese, fruit and bread between main course and dessert, and people think
they get a wonderful and extravagant meal ( which they do) while you really
are saving money.

I did this when I was a poor student, and other times when money is low - my
daughter in college do the same now, and always get the same result : The
lowest food budget of all her friends, the healthiest and apparently the most
extravagant meals
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Charo (09:34:23 am) : Taco Bake

This is a very inexpensive recipe.

2lb ground chuck
1 Onion, chopped
1 green pepper, chopped
1 (8oz) can tomato sauce
1 pkg. taco seasoning mix
1/2 can evaporated milk
1 box Jiffy corn muffin mix
2c Cheddar cheese shredded

Prep time is 45 minutes
Brown meat, onion and pepper; drain. Add tomato sauce and seasoning mix and
add water that seasoning mix calls for. Simmer 15 minutes. Mix muffin mix
and evaporated milk together. Into 2 quart baking dish, put meat mixture in
first. Pour muffin mixture on top of meat. Sprinkle cheese on top. Bake for
15 minutes at 400 or until cheese is melted and cornbread is done. Serves 6.

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Teresa, AR (09:52:19 am) : IMPOSSIBLE CHEESEBURGER PIE
Prep: 10 min, Cook:30 min.

1 pound ground beef
1-1/2 cups onion, chopped
1-1/2 cups milk
3 eggs
3/4 cup buttermilk baking mix
2 tomatoes, sliced
1 cup shredded cheddar cheese

Preheat oven to 400 degrees F. Heat a heavy skillet over medium high heat.
Saute ground beef and onion 4-5 minutes, stirring frequently until beef is
browned. Drain. Season with salt and pepper to taste. Spread in a greased 10
inch pie plate. Beat milk, eggs and baking mix in a bowl until smooth. Pour
into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake 5-8 minutes
more, or until knife inserted in center comes out clean. Cool 5 minutes. This
recipe serves 8 people. Because this recipe is for a particular size pan, it
adjusts the number of serving only in multiples of 8.
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Charo (09:56:58 am) : BBQ-ED Chicken

This one is REAL cheap and REAL quick.

1 whole chicken, cut up
3/4 c. catsup
1 can dark cola drink

Put catsup in skillet with tight fitting lid. Lay chicken pieces on catsup.
Pour cola drink over all. Simmer 30 minutes with lid on and 30 minutes with
lid off.
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Charo (10:03:33 am) : Buttermilk Sugar Cookies

4 cups flour
1 cup brown sugar
1 cup sugar
1 cup buttermilk
1 tsp. salt
2 tsp. vanilla
1 tsp. baking soda
2 eggs
1 cup vegetable shortening or butter

Cream shortening and sugars. Add vanilla and eggs, then beat well. Sift dry
ingredients. Add to the mixture alternately with buttermilk in three portions.
Sprinkle with sugars or ice after baked. Bake at 375 for 12 to 14 min. Watch
carefully! These should NOT brown!
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Dawn/ny (10:09:04 am) : CORN AND BEAN DISH

1 can of creamed corn
1 can of black beans, well-rinsed
1 small onion, chopped
1 t garlic powder (or minced)
1 bell pepper, chopped
cilantro, to taste
hot sauce, to taste
1 T butter or margarine

Saute onion and pepper in butter. Brown the onion for about 3 minutes, then
add rest of ingredients. Simmer for about 20 minutes or until well-blended
and onion is translucent.

Serve warm, with rice or pita bread.

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candy24 hours (10:13:42 am) : yes just new here and would like to know how
much pasta to cook for 100. people?

Betsy at TKL (10:32:20 am) :
Candy - info. from the book: Food for Fifty:
5 pounds of pasta makes 50 (4 ounce) servings

Betsy at TKL (10:34:50 am) :
More info - 1 pound of dry spaghetti yields 2 pounds and 8 ounces cooked
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Leslie Wa (10:59:00 am) : Green Chili Casserole

2 cans cream of mushroom soup
1-2 cups grated cheese
1 medium onion, chopped
1 pint sour cream
2 small cans diced green chilies
1 8 oz. package tortilla chips lightly crushed

Toss ingredients together lightly and empty into casserole dish. Bake at
350 for 30-35 minutes. Serves 8
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vickip/ont (11:46:26 am) : Spicy meatballs in Sauce

Meatballs: 1 lb. ground beef
1 egg beaten
1 cup dry crumbs

Mix and shape into about 40 small balls, brown in 350 oven

Sauce:
1 c. ketchup
1/4 c white vinegar
1/2 c brown sugar
1/4 c lemon juice
1 tsp. worcestershire
sauce
chopped onion
dash of allspice, pepper, dry
mustard and celery salt
1/4 tsp. horseradish
Mix all together and simmer for 5-10 minutes, pour over meatballs.:

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SueA, CA (11:54:36 am) : FETTUCCINE WITH BROCCOLI

Prize winner in "Casseroles of the Century" Pasta Contest, sponsored by the
North Dakota Wheat Commission and North Dakota Mill, Bismarck, North Dakota

Makes 6 to 8 servings

1 large head broccoli (about 2 pounds), separated into flowerets
2 tablespoons olive oil
2 teaspoons butter
2 cloves garlic, very finely chopped
1/4 teaspoon red pepper flakes, or to taste
1 pound uncooked fettuccine
3/4 cup chopped walnuts
1/2 cup sliced pitted ripe olives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated provolone cheese

Add the broccoli flowerets to boiling salted water and cook, covered, for 2
to 3 minutes or just until tender-crisp. Drain and keep warm. Heat the oil
and butter in a small saucepan over very low heat; add the garlic and cook
for about 2 minutes. Do not let the garlic brown. Add the red pepper flakes
and set aside.

Preheat the oven to 350ƒF. Generously oil a large casserole or baking dish.
Cook the pasta in rapidly boiling salted water until tender yet firm; drain.
Toss the pasta with the garlic-butter sauce in a large heated bowl. Add the
broccoli, walnuts, olives, salt and black pepper. Gradually add the Parmesan
cheese, tossing to combine. Pour the pasta mixture into the prepared
casserole; sprinkle the provolone cheese over the top. Bake for 5 to 10
minutes or until the cheese melts. Serve immediately.
From Award Winning Recipes

----------------------------------------------------------------------------
(12:02:57 am) : Donna/TN (11:55:19 am) : Baked Ziti With Three Cheeses

1 pkg (16oz) Ziti
1 container (15) oz ricotta cheese
1 8 oz pkg Mozzarella cheese shredded
1 egg lightly beaten
1/4 cup chopped parsley
1 clove garlic minced
1/4 tsp ground black pepper
pinch of nutmeg
1/4 cup grated Parmesan cheese
Cook pasta following package directions, drain

Preheat oven to 350F
grease 2 quart casserole. In large bowl blend ricotta 1 cup of the mozzarella,
egg, parsley, garlic, pepper, and nutmeg; stir in ziti spoon into casserole
and sprinkle with remaining cheeses bake until top is golden about 30 minutes
serves 8

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SueA, CA (12:15:47 am) : Pasta with Korean Sesame Sauce

Hot bean paste, found in Asian markets, provides the peppery heat of this
pasta temptation, while dark. sesame oil and ginger impart their spicy-sweet
lure.

10 ounces angel hair pasta, uncooked
3 tablespoons white vinegar
2 tablespoons hot bean paste
2 tablespoons soy sauce
1 tablespoon dark sesame oil
3 tablespoons sliced green onions
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon sugar
1 teaspoon freshly ground pepper
2 tablespoons sesame seeds
1 medium cucumber, thinly sliced

Cook pasta according to package directions; drain well. Set aside, and keep
warm. Combine vinegar and next 8 ingredients, stirring well. Place a large
skillet over medium heat until hot; add sesame seeds. Cook, stirring
constantly, 2 to 3 minutes or until sesame seeds are golden. Add pasta and
vinegar mixture to skillet; toss until coated.

Serve with cucumber. Yield: 6 servings.
From America's Best Recipes Vol 3
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Dawn/nys (1:35:34 pm) :
Pork Spareribs with Potatoes

1 lb Pork spareribs cut into pieces
3 tb Oyster sauce
2 Potatoes peeled and cubed
2 tb Soy sauce
1/2 c Onion slices
1/2 ts Sugar
1 tb Sherry
2 tsp Oil, butter

Lightly brown spareribs in hot skillet. Add oil, potatoes, onion and sherry
and cook 5 to 10 minutes or until potatoes and onion are lightly browned. Mix
in oyster sauce, soy sauce and sugar and simmer 20 to 30 minutes.

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Donna/TN (1:41:49 pm) : Easy Pepsi Ribs

you take one bottle of BBQ sauce and one 2 liter bottle of Pepsi put ribs in
a large pot pour over BBQ sauce then add enough Pepsi to almost cover the
ribs boil until tender may sound crazy but it works and they are very
flavorful!!
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Judy/AZ (2:10:52 pm) : Another recipe for easy ribs made with Dr. Pepper (do
not use diet).

Dr. Pepper BBQ ribs.

8 country style pork spare ribs
Dr. Pepper, NOT diet
5 garlic cloves, slightly smashed
1 tablespoon liquid smoke
1 large onion, quartered
Your favorite BBQ sauce

Place ribs in large stock pot. Pour Dr. Pepper over ribs to cover. Add garlic,
liquid smoke and onion. Bring to boil, lower to simmer and cook until ribs are
tender.

Place ribs in baking pan. Pour BBQ sauce over ribs. Bake at 350† for about 30
to 45 minutes. Or they can be put on a BBQ grill.

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Terry/Tx (3:35:01 pm) : Here's one I tried for the first time last night and
it was pretty good

Double Mustard Chicken

2 cloves garlic, pressed
1tsp salt
1/3c brown sugar
1/3c apple cider vinegar
1/4c Dijon mustard
1/4c honey mustard
2tsp dried thyme
2tsp dried tarragon
8 boneless, skinless chicken breast halves

Whisk sauce ingred. and marinate chicken at least one hour( i did mine about
4 hours). Grill
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Bill,DC (4:27:42 pm) : * Exported from MasterCook *

Baked Lemon Sole with Peach Medley

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup peach slices in juice -- juice reserved
1 1/2 pounds sole fillet -- Lemon sole
1 1/2 teaspoons fresh dill -- chopped
1 1/2 tablespoons olive oil
1 cup onions -- julienned
1 cup red bell pepper -- julienned
1 cup zucchini -- julienned
3/4 teaspoon Mrs. dash
as needed parsley -- fresh chopped

Heat oil in a large skillet over medium high heat until hot; add onions.
Cook and stir until crisp tender. Add zucchini; cook for 2 minutes more. Add
red peppers and peach slices. Cook until heated through. Stir in Mrs. Dash.
Keep hot.

Preheat oven to 325 degrees. Place sole on sheet pans sprayed with vegetable
spray. Brush fish with peach liquid and sprinkle with chopped dill. Bake
until fish flakes easily with a fork, about 6-10 minutes.

Plate fish and garnish with Peach-vegetable mixture and chopped parsley.

----------------------------------------------------------------------------
Betsy at TKL (4:40:55 pm) :
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: Mon, 5 Jun 1995 06:45:13 GMT
Organization: Salata
Newsgroups: rec.food.recipes

Seafood Cocktail Sauce

1 Cup Catsup
10 Dashes Tabasco Sauce
4 Tbls Horseradish
10 Dashes Worcestershire Sauce
1 Lemon, Juice Only
- White Pepper

Combine the ingredients.
Blend thoroughly.
Chill before use.
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Dawn/NY (4:50:33 pm) :

Make the Top Ramen noodle soup. Drain the liquids add some stir fried veg
and chicken. Then to make it special serve in a take-out container from a
Chinese restaurant, chop sticks (if your child knows how to use), and a
fortune cookie.
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Leslie WA (8:03:05 pm) : Top Ramen Patties

Make top Ramen soup, without the seasoning packet, Drain, add the seasoning,
1/2 cup green onions, 1/2 cup frozen peas, 1/2 cup shredded carrot ( you can
use water chestnuts or other vegetable combinations you like). Ad 4 beaten
eggs, 1/4 tsp salt. Mix and spoon into a pan with hot oil and fry. You can
use butter to fry also.
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Pat, CT (8:05:21 pm) : IRISH LASAGNA (a Pat Original)

Sounds wacky, tastes great, cheap and filling!

Ingredients depend on number you make:

Baking potatoes
Jarred tomato sauce
ricotta cheese (low-fat fine)
parmesan cheese
seasonings

Scrub and bake your potatoes. Split down the center and spread open, lightly
mash potatoes in their shells. Throw in a dollop of ricotta (or cottage
cheese), and seasonings (Italian, salt, pepper), mash a little with fork,
top with heated sauce and Parmesan. Serve with extra sauce, cheese. Zucchini
sticks (shi'leighlas) good on the side.
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Peggy, WA (9:01:33 pm) :
Cabbage and Peas Stir Fry

1 Cabbage
washed and coarsely shredded into bite size pieces -- use whatever type of
cabbage you like best Napa is nice and Bok Choy works
well also,
but the plain stuff is cheap and delicious.
1-2 large cloves of garlic, crushed in a garlic press
1 tablespoon olive oil
1 or 2 tomatoes, including juice, chopped up fine
fresh is best, but home canned are very good
1 -2 cups of frozen green peas
the tiny ones taste best
2 teaspoons chopped fresh basil, minced
or 1/2 teaspoon dried basil
2-3 tablespoons of water
Fresh Ground Pepper and Salt to taste

Heat the oil in a large wok, pot or skillet, preferably non-stick, but if
you watch it all the time, it won't stick. Stir fry the cabbage and garlic
for about 2-3 minutes at medium-high heat, stirring constantly, until the
cabbage starts to wilt. Add tomatoes, juice, peas and basil. Stir fry for
about 2-3 more minutes, then reduce the heat to medium. Add Salt and Pepper,
and enough water to generate some steam. Cover tightly and steam for 3-5
minutes, or less if you like everything crunchy.
You really only need to steam it long enough so that the peas are not
frozen, and then you are done.

Serve with corn bread and the hot sauce of your choice.
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Peggy, WA (9:08:50 pm) :

Peas and Onions Pasta

1 pound pasta of your choice.
I prefer fetuccine or small size spaghetti.
1 large clove of garlic, crushed in a garlic press
2-3 tablespoons of butter or margarine
1 medium to large onion, chopped to twice the size of the peas
2 cups frozen green peas, the tiny ones are best
1 teaspoon basil
1 teaspoon oregano
a splash (2-3 tablespoons) of whatever white wine you are drinking, or water
if you don't have any wine
Salt and Pepper to taste

To cook the pasta, follow package directions. Generally, bring 4 quarts of
water to a heavy boil, and dump in the pasta, along with a tablespoon of oil
(margarine or olive oil). Leave the cover off so it won't boil over. Stir to
separate the pasta. Cook the pasta for the time mentioned on the package,
starting the count from when the pasta is dumped into the water. Taste a piece
to see if it is the texture you like.

While the pasta is cooking, heat the butter or margarine in a skillet over
medium heat.. Add onions and saute about 4 minutes, just until they begin to
turn translucent. Add the garlic and saute for one more minute. Add the
peas, basil, oregano, salt and pepper, and saute for about 2 minutes. Add
the wine and allow to steam for about 5 minutes, or until the peas are done.

Serve over pasta with butter and parmesan.
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Dedre Trinidad Caribbean (9:27:55 pm) : Salsa

4 large vine ripened salad tomatoes
cilantro
rosemary
tarragon
onions chopped fine
garlic grated
salt
black pepper
any other herbs of your choice

Blanch tomatoes and peel crush in a bowl Add herbs to taste Saute onions and
garlic in a little olive oil Add to tomato/herb mixture and stir well to
combine Adjust seasonings & salt to taste Refrigerate for minimum of 30
minutes to allow flavors to meld
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BV/AR (05:34:42 am) : Budget Casserole

TEXAS HASH

1 pound ground beef
1/2 cup uncooked regular rice
3 large onions, sliced
2 teaspoons salt
1 large green pepper, chopped
1 to 2 teaspoons chili powder
1 can (16 ounces) tomatoes
1/8 teaspoon pepper

Heat oven to 350. In large skillet, cook and stir meat, onion and green pepper
until meat is brown and vegetables are tender. Drain off fat. Stir in
tomatoes, rice, salt, chili powder and pepper; heat through. Pour into
ungreased 2-quart casserole. Cover; bake 1 hour. 4 to 6 servings.

***To save time when making this casserole, use an oven-proof skillet or Dutch
oven to brown ground beef. Add remaining ingredients; cover and bake.

To get the best results with all casseroles, use a baking dish of the size and
shape given in the recipe. If your dish is too large, the moisture will
evaporate; if too small, the food will bubble over. Oven-to-table baking
dishes are so practical and pretty, and come in a variety of sizes.

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BV/AR (05:35:21 am) : Budget Casserole

Tuna Ring With Cheese Sauce

1 egg
1/2 cup snipped parsley
1 tsp celery salt
1/4 tsp pepper
2 cans (7oz) tuna, drained
1/2 cup chopped onion
2 cups Bisquick baking
1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
1/2 cup cold water
Cheese Sauce (below)

Heat oven to 375 Beat egg slightly; set aside 2 tablespoons of the egg. Stir
tuna, onion, cheese, parsley, celery salt and pepper into remaining egg. Stir
baking mix and water to a soft dough; knead 5 times on floured cloth-covered
board. Roll into rectangle, 15x10 inches. Spread with tuna mixture.

Roll up, beginning at long side. With sealed edge down into ring on greased
baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way
through ring at 1 inch intervals. Turn each section on its side to show
filling. Brush with reserved egg. Bake 25 to 30 minutes. Serve with Cheese
Sauce. 4 to 6 servings.

Cheese Sauce

1/4 cup butter or margarine
2 cups milk
1/4 cup Bisquick baking mix
1 cup shredded Cheddar cheese (about 4 ounces) OR
1/2 cup crumbled blue cheese
1/4 teaspoon each salt and pepper

Melt butter over low heat. Blend in baking mix, salt and pepper. Cook over low
heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat
to boiling, stirring constant and stir 1 minute. Stir in cheese until melted.

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BV/AR (05:38:34 am) : Budget Casserole

SOMBRERO PIE

1/2 pound ground beef'
1 to 2 tablespoons chili powder
1/2 pound ground lean pork
1 large onion, sliced
1 teaspoon salt
2 1/2 cups tomato juice
1/4 teaspoon pepper
1 package (10 ounces)
frozen corn (1* cups)
Cornmeal Pastry(below)

In large skillet, cook and stir meat and onion until meat is brown and onion
is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to
boiling; reduce heat and simmer 10 minutes. Heat oven to 400. Prepare pastry.
Pour meat mixture into ungreased baking dish, 11 1/2x 7 1/2x 1 1/2 inches.
Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes. 4 to 6
servings.

Cornmeal Pastry

1 cup Gold Medal Flour
1/4 cup cornmeal
1/2 teaspoon salt
3 tablespoons cold water

Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly.
Sprinkle in water, 1 tablespoon at a time, mixing until all flour is
moistened. Gather into a ball; roll into rectangle, 12x8 inches, on lightly
floured cloth-covered board. Fold lengthwise in half; cut slits on folded
edge. *If using self-rising flour, omit salt.

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BV/AR (06:00:56 am) : Budget Casserole

CONNECTICUT BEEF SUPPER

2 tablespoons shortening
1 cup dairy sour cream
2 pounds beef stew meat cut into 1-inch cubes
1 teaspoon salt
2 large onions, sliced
1/4 teaspoon pepper
1 cup water
1 cup shredded Cheddar cheese (about 4 ounces)
2 large potatoes, pared and thinly sliced
1 /4 cups Wheaties cereal, crushed
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 1/4 cups milk

Melt shortening in large skillet. Cook and stir meat and onion in shortening
until meat is brown and onion is tender. Add water; heat to boiling. Reduce
heat; cover and simmer 50 minutes.

Heat oven to 350. Pour meat mixture into ungreased baking dish, 13x9x2 inches;
arrange potato slices on meat. Stir together soup, sour cream, milk, salt and
pepper; pour over potatoes. Sprinkle with cheese and cereal. Bake uncovered 1
1/2 hours or until potatoes and meat are tender. 6 to 8 servings.

* Non-fat dry milk is nutritious and a good bargain. Mix a quart of it
according to package directions and use it in all your cooking-especially in
sauces and in casseroles like this one.

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BV/AR (06:02:06 am) : BUDGET CASSEROLE

HAMBURGER PIE

1 pound ground beef
1 tablespoon instant minced onion
Potato Buds instant puff (enough for 8 servings)
1/4 cup catsup
1 egg
1 cup milk
1 teaspoon salt
1/2 cup shredded sharp Cheddar cheese (2 ounces)
1/8 teaspoon pepper

Heat oven to 350. Mix meat, 1 1/3 cups of the instant puffs (dry), the egg,
salt, pepper, onion, catsup and milk. Spread in ungreased pie pan, 9x1 1/2
inches. Bake uncovered 35 to 40 minutes.

Prepare remaining instant puffs as directed on package for 4 servings. Top
baked meat loaf with mashed potatoes; sprinkle with cheese. Bake 3 to 4
minutes longer or until cheese melts. 4 or 5 servings.

Budget Casserole

TOASTY CHEESE BAKE
8 slices white bread
1 cup shredded process sharp American cheese (about 4 ounces)
Butter or margarine
1/2 pound ground beef
1/4 cup chopped onion
1 egg, slightly beaten
2 tablespoons chopped celery
3/4 cup milk
1/2 teaspoon salt
dash of pepper
1 tablespoon prepared mustard
1/8 teaspoon dry mustard
1/2 teaspoon salt

Heat oven to 350. Toast bread; butter both sides. Cook and stir meat, onion,
celery, prepared mustard and 1/2 teaspoon salt until meat is brown and onion
is tender.

Alternate layers of toast, meat mixture and cheese in greased baking pan,
9x9x2 inches. Mix remaining ingredients; pour over layers in pan. If you wish,
sprinkle with paprika. Bake uncovered 30 to 35 minutes. 4 to 6 servings.

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BV/AR (06:12:14 am) : BUDGET CASSEROLE

ZIPPY BEEF CASSEROLE

1 pound ground beef
1/2 cup shredded Cheddar cheese (about 2 ounces)
1/4 cup chopped green pepper

4 ounces uncooked elbow macaroni
1 can (10 1/2 ounces)
condensed cream of
mushroom soup
1 teaspoon salt
3/4 cup milk
1 cup crushed potato chips
2/3 cup catsup
1 to 2 tablespoons instant minced onion

Heat oven to 350. Cook and stir meat until brown. Drain off fat. Cook macaroni
as directed on package; drain. In ungreased 2-quart casserole, mix all
ingredients except potato chips.

Cover; bake 40 minutes. Uncover; sprinkle with potato chips and bake 5
minutes longer. 4 to 6 servings.

What You Should Know About Ground Beef

Ground beef comes in 3 prices, depending on the amount of fat and cut of meat.
Ground Beef Ground Chuck Ground Round Budget price Medium price Higher price
20-25% fat !5-20% fat About 11% fat Some shrinkage Less shrinkage Little
shrinkage

These types can be used interchangeably. Keep in mind the difference in
cost, fat content and shrinkage!

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BV/AR (06:40:04 am) : GLAMORIZING BUDGET CASSEROLES & LOW COST MEALS

Planning a meal around a budget casserole is easy. There are so many
ingredients in it, you don't need much more a salad or vegetable, crusty rolls
and a simple dessert.

*When you plan your meal, visualize what each plate will look like with the
food on it.

*Price-less Little Extras to make your low cost meal wonderful!

*Set the prettiest possible table, sometimes in an unexpected place-the
playroom, the porch, at the window.

*Put several inexpensive candles all over table and lower the lights!

*For centerpieces gather colorful vegetables or fruits you can eat later, a
sweet potato vine ( If ambitious grow your own).

*Use a simple philodendron plant or large fern to ordain the center of your
table.

* Pick up or pick a couple dozen daisies and place loosely into pretty crystal
bowl! (Daisies or very inexpensive)

*Get several mini pots of stringing ivy and one medium pot of same ivy: Place
larger ivy in middle for centerpiece and then use the mini pots scattered
around the large pot. Leaving ivy flowing every which way. ( If you want to
add color, pick up some inexpensive craft ribbon and loop in and out of large
pot of ivy and then use ribbon to trail all the way around on the mini pots of
ivy. This does not need to be uniform, it should be free flowing, anybody can
do it!)

*Catch pretty fabric when on super sale (usually when not much left on bolt)
and buy it. Puff in all around under a footed bowl that has been filled with
appropriate fill. Cut into 2-3 inch strips with pinking shears and tie around
the napkin with a bow, or make plain fabric strips and clue gun small dried
flowers, shells, candies, whatever.
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