The winter is still ensuing with cold and snow in the North.  Here in the south it has been a cold winter too.  Not nearly as overwhelming as our Northern counterparts, but still prompting cabin fever for those of us stationed down here.  Usually, throughout our winter months a few days can be salvaged on the beach.  But, since October, I've counted a total of two beach weekend days that I could actually bask in the sun.  Today is overcast and gloomy which makes me dig into my recipe file for a heart-warming treat.  

This can be made in the slow cooker or stove top which ever you prefer.  Delicious smells will greet you after a long day of errand running.  

1 1/2 - 2 pounds of beef stew meat
3 bouillon cubes
3 cups water
2 tab. cornstarch
4 stalks of celery
4 large carrots cut into rounds
2 medium onions, peeled and cut
1/2 tsp. pepper
1 tsp. Worcestershire sauce
2 bay leaves 
1 garlic clove, minced
1/2 tsp. thyme 
5 small potatoes, peeled and sliced

Place all in slow cooker.  Cook on low for 3-5 hours.  Serve with a salad and crusty bread. 

I have been frequenting Bravo Supermarkets scoping out their meat aisle.  I've had the circulars delivered often to my front door, but the nearest supermarket was over 30 miles away these last two years.  Recently, one opened in the neighborhood. And my FIRST circular included fresh leg of pork roast for .99 a pound.  So, I thought, "Why not?" Off I dashed to buy a HUGE 10 lb. roast for around $10, along with some chicken legs in a 10 lb. package for .49 a pound.    

After cooking the leg I was impressed with the succulent, tender taste after roasting.  The meat just fell from the bone and needed no knife on my dinner plate.  This recipe would be a delightful addition to the Cooking for a Crowd recently implemented.  It will feed over 12 people sufficiently.  You'll be pleasantly surprised!

1 (10 pound) pork roast
1 head garlic (cloves peeled and quartered if large)
2 tsp. salt
1 tsp. pepper
2 tsp. Greek Seasoning

Wash pork roast and pat dry.  Cut slits and insert garlic.  Be sure to halve or quarter large garlic cloves.  Sprinkle roast with salt and pepper.  I do both sides. Then sprinkle on Greek Seasoning.  If you love Greek Seasoning, just add a bit more.  Set in a roasting pan, in oven, on 350 degrees.  Cover with tin foil and roast 6 hours. Towards the end, I do use a meat thermometer.  Inside temperature should reach 160 degrees to ensure doneness.  Your whole house will smell delightful while it cooks.

Let's face it.  At some point in time, no matter how financially strapped you are, you are going to have to cook for a crowd.  It could be your daughter's graduation, a Christmas dinner, or a son's birthday.  Then you'll be making a list of guests.  Who can I feed?  How much can I spare? Food is synonymous with love, and we are surrounded with that each day despite our predicaments.  

But what if you could feed a crowd for around $10 - $15 dollars?  All of a sudden that upcoming family get-together is more feasible.  I will be including recipes for Cooking for a Crowd in upcoming issues.  Here, you'll find pleasing facts and tidbits on how to make a dinner that is super special for that one you love.  This one, takes only two pounds of ground meat found at Aldi for $2.79 a pound.  The cans, spaghetti, and such can be dispersed from your next food bank pickup.  

MEATBALLS
1 cup seasoned breadcrumbs
2 tab. grated Parmesan cheese
1 tsp. pepper
1 tsp. salt
2 eggs
2 lbs. ground beef

SAUCE
1 large onion, chopped
1 med. green pepper, chopped
2 cans 24 oz. canned spaghetti sauce
2 cans diced tomatoes (14 1/2 oz.)
1 can (6 oz.) paste
6 garlic cloves, minced
2 bay leaves
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried parsley flakes
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. crushed red pepper flakes
Hot cooked spaghetti

In a large ball mix all the ingredients for meatballs.  Gently toss and form into 1 1/2 inch balls.  Be careful not to handle the meat too much; it will cause it to become chewy.  Place meatballs in the toaster oven and bake for 15 min. on 425.

In a crock pot, at least 6 quarts, place all sauce ingredients except for hot spaghetti, and stir.  Gently place in meatballs ensuring they are covered.  Cook, covered, on low 5-6 hours.  Serve with hot spaghetti and a great iceberg lettuce salad.  

I've got a masterpiece for you here today.  This is delectable and requires little preparation.  Best of all, you are going to be able to put this beauty together for less than you're thinking.  I did this last Saturday before running my usual errands.  I had it together in the crock-pot in less than 15 mins.  Then, with a flip of the switch it slow cooked for several hours and upon arrival filled my house with the most delicious aroma.  

I found a 15 oz. container of ricotta cheese at Aldi for only $1.69.  Precooked breakfast links were .99!  But it was the $1.19 box of lasagna that sold me.  I can get two recipes out of one box!  Top that will ground meat on sale at $2.99 a pound, and you have a fantastic meal for less. Best of all, you're going to get leftovers on this one.

1 box 6.4 oz. precooked breakfast links
1 pd. ground beef
1 medium onion
1 garlic clove
1 can 24 oz. spaghetti sauce
1 can 14 1/2 oz. diced tomatoes
1/2 cup water
1 1/2 tsp. dried Italian seasoning
1 tsp. dried oregano
1 carton 15 oz. ricotta cheese
2 eggs beaten
1/2 cup grated Parmesan cheese
9 lasagna noodles
3 cups shredded mozzarella cheese

Drop in one of the liner bags at the dollar tree for a buck.  Fry ground meat, onions, and garlic for five minutes. Add precooked sausage links that have been halved and sliced thinly diagonally.  Cook until ground beef is no longer pink.  Add spaghetti sauce, tomatoes, water, and seasonings.  Heat through.  In a bowl place eggs, ricotta cheese, and Parmesan cheese.  Stir.  

In the crock-pot place 2 cups sauce.  Top with three noodles, broken to fit.  Place 3/4 cup of ricotta cheese and 1 cup of mozzarella on top.  Repeat layers twice.  Top with remaining mozzarella cheese.  Cook on low for 3/12 - 4 hours.  Let stand 5 minutes and remove with liner.  Beautiful!  

These little beauties are good.  I mean really good!  I was pleasantly surprised when I bit into one the other night. The flavor so pungent and delightful that I'll be saving this recipe for a quick weeknight fare.  

I am always bestowed with a pack or two of tortillas in my monthly food pantry bag along with a can or two of sauce.  Besides, Spanish cuisine I am always on the look out for some rib-sticking recipes to fill my brood using tortillas.  

With a pound of hamburger on sale at Bravo for $2.99 a pound, I was set for an evening meal for under $6.  Grab your shredded cheese at Aldi for only $1.79 for an 8 oz. block of mozzarella.  Meals like this make extra change in the pocket for a family movie night!

1 lb. ground beef
8 oz. can spaghetti sauce
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
1 tsp. Italian seasoning
1 tsp. garlic salt
1/2 tsp. pepper
8 tortilla wraps

Preheat oven to 375 degrees.  Brown beef in skillet.  Drain.  Stir in sauce, cheeses, and herbs. Add salt and pepper.  Spoon 1/3 cup filling near the center of each tortilla.  Fold bottom and sides over filling and roll up.  Place on baking sheet coated with cooking spray.  Bake 18 - 20 minutes Serve with side salad.  

Here's a fantastic casserole that will satisfy even the pickiest eater.  Filled with mounds of ground beef, fresh vegetables, and succulent rice this is going to be a crowd pleaser in the future. I use this when I have leftover rice from a previous night's dinner.  With just a pound of ground beef, you've got a hearty meal waiting in minutes.  Simply delicious!

1 lb. ground beef
1 large onion, chopped
1 med. green pepper
1 can tomato sauce 15 oz.
1 can diced tomatoes 14 1/2 oz.
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
2 2/3 cups cooked rice

In large skillet cook ground beef, onion, and pepper.  Drain.  Stir in tomato sauce, tomatoes, and seasonings. Bring to a boil.  Cook five minutes.  Add rice and stir.  Heat until desired consistency is attained.  Dinner in minutes!  

If you have a hankering for good ol' fashioned Velveeta macaroni and cheese but have ditched the recipe because of the cost of a block of Velveeta, well here's a great solution.  With all the latest discount stores popping up like Aldi, Save a Lot, and Bravo, you can get a good processed cheese counterpart.  I recently picked up a block of such cheese at Aldi.  It was a 32 ounce block for only $3.99.  With it I squeezed out two meals which makes this a candidate for meals under $5.  

Give it a try, you won't be disappointed.  

1 8 oz. box of elbow pasta
1 stick of butter, not margarine for this one
1 can 14 oz. evaporated milk
1 pd. of Velveeta, or substitute, cut into cubes

Boil pasta as directed on package.  Drain water, but keep about 1/4 cup in bottom of pot.  Keep pasta in drainer. To the water add one stick of butter, milk, cheese.  Stir until blended.  Add noodles and let sit.  The longer it sits, the thicker it gets.  Serve immediately.