Thrifty Recipes Blog - Living On Food Banks

Blueberry Muffins

3/30/2012

There is a wonderful cookbook I use quite often. Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table speaks from an era way back in 1943 when a young and determined Sema Wilkes took over a non-descript boarding house in downtown Savannah. Her goal was to make a modest living by offering comfortable lodging and homestyle Southern cooking served family table style in the downstairs dining room. This gave transits a place to eat, socialize, and nourish their souls.

I was fortunate to make an adventure to her actual spot several years back on a school trip. There was something about that down home family dining experience that brought Sema home back to my own table. I was touched by pictures of history that adorned the restaurant walls that boasted Ms. Wilkes much-noted fame despite her initial intentions. What touched me the most, was this woman who happened to be in love with preparing and serving food, was a mere fragment of the weight I envisioned. Apparently she was on to something. Sema's tables were truly family style. There was a multitude of sides at any meal. Any patron could find extra veggies, fruits, breads, and pickles to munch away while savoring his meal allowing less fatty calories to bond. Of course, this makes sense, the more healthy sides offered at the table, the less calories consumed, and Sema always had good old fashioned healthy sides of vegetables, fruits, and salads.

Do think about this thought as you set your own table. How many sides do you offer? Is your family more of a meat and potatoes family enjoying only fare that is rich in carboydrates and fats? What else can you place on your table to get your family eating healthier?

1 cup fresh or frozen blueberries thawed

3/4 cup sugar

2 cups flour

1/2 tsp. baking soda

3/4 tsp. salt

1 egg, beaten

1/4 cup melted butter or margarine

3 tab. plain yogurt in a measuring cup, add milk to fill 3/4

Preheat oven to 400 degrees. Combine blueberries (drained) with 1/2 cup sugar. Sift flour, baking soda, salt, and 1/4 cup more of sugar. Mix egg, milk, and margarine. Make a well in the dry ingredients and add the liquid all at once. Stir until just blended. Add blueberries, and mix lightly. Fill greased muffin pans to 2/3 full. Bake for 20 minutes.

- Adapted from Mrs. Wilke's Boardinghouse Cookbook

Sausage Gravy and Biscuits

3/29/2012

This is a great recipe. You know, despite tough times, it's important to keep that family table alive and well. I know days run into endless days and finding the time to have sit down dinners can be self defeating at times. Everyone enjoys the comradeship that surrounds the family dinner table, yet it seems to be the last thing on our to do list when things get really hectic. Imagine if we carved in enough family time like we do for our other imperative obligations? How happy and well-adjusted everyone would be!

Oh, I know somedays this feels like just a pipe dream of reality, and often unattainable on busy days. But, reassured you can carve certain days into the schedule just as you plan your much needed appointments. It just takes a little direction and a conscious effort. Sunday morning is a good place to start. Start planning family breakfasts around Sundays. Oh, it doesn’t have to be every Sunday, so don't get our schedule in a uproar. Just noting that day, as family breakfast day, will set aside this adventure and make it happen more often. What can you cook? The more recipes you have on hand for Sunday breakfast, the easier it will be. And- I'm going to start you right here.

1 pound ground sausage
3 tab. flour
2 cups milk
1/2 tsp. pepper
1/2 chopped fine small onion (optional)
Package of Biscuits

In a fry pan, fry sausage and onion until browned. Drain
reserving 2 tab. grease. To the meat, add 3 tab. flour. Mix well and cook for a
few minutes. Add milk and simmer until thick. Serve over
biscuits.

No Fail Pot Roast

3/28/2012

I know you are going to think I'm crazy. After all, meat is over $5 a pound now. Who can afford such luxury on such limited funds? Well, I'm going plant this recipe here anyway. Just so it can taunt you a tad, because there will be a time when a good piece of meat will come your way. I usually use a chuck roast for this and cook it in the slow cooker. It makes a wonderfully sublime pot roast that will send raves even from your own mother. In fact, I can promise you, leftovers won't take up space in your refrigerator very long. The sauce is rich, robust and each bite will tingle your senses.

Believe it or not, I do get a piece of meat from time to time from the food pantry. It doesn't come often, but when I do, I dust off the old slow cooker, and begin to fill it with this delicacy. Sometimes, a little funds left over, or a gift card, enables me to bring home such a treat. When you, too, are blessed, be sure to have the necessary ingredients on hand to bring this fare to your dinner table.

2 - 4 pound chuck roast
1 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1/2 tsp. seasoned salt
3 - 4 tab. vegetable oil
1 cup water
1 beef bouillon cube
1 large onion
4 - 5 carrots
3 - 4 potatoes
2 stalks celery
salt/pepper to taste

You can place this in a slow cooker, or on the stove top on low ( 3 - 4 hours). In a large bowl, enough to fit the meat comfortably, place flour, salts, garlic powder, and pepper. Mix thoroughly. Take meat, and place in flour mixture, pressing meat to ensure it is totally coated with flour. Do the sides too, pressing along. Shake meat gently allow access flour to fall. In a large skillet add oil, set temperature on medium. When sizzling, add meat and fry briefly, on each side, turning after 5 minutes. Place in slow cooker. Add water, bouillon, vegetables. Set slow cooker on low allowing it to cook for approximately 7 hours. The flour will create automatic gravy that is robust and aromatic. Nothing else is needed except possibly some baked bread.

Parmesan Tossed Noodles

3/27/2012

Here's a wonderful addition that complements any meal offered. It is quick, easy and most ingredients can be found in your cupboard. My kids love this and request this often. In fact, you can add some grilled chicken on top, and a whole new meal enters the picture! This rich, creamy texture is like no other, and unfortunately, for those who watch our waist lines, it is a too tempting treat to avoid seconds. Yum!

I must add, when my kids were young, and I was making three meals a day, this was often a lunch. Satisfying and fulfilling it can be made quickly for hungry mouths. We were always on the go, usually outdoors when my boys were little. Often, after a morning at the park, unwilling to leave, I had to come up with something quickly upon returning home to ensure peace was kept in the household. This was fast and effective.

1/2 box pound pasta
3 tab. butter or margarine
1/2 cup parmesan cheese
salt
pepper

Boil pasta according to directions. Drain and save about a cup of pasta water. In a bowl, place pasta butter, salt, pepper, and cheese. Toss to ensure butter melts. Then using the reserved pasta add a bit of water, approximately 3 tablespoons at a time to thin the sauce a tad. This gives it a slightly creamy texture like the picture.

Homemade Chicken Pot Pie

3/23/2012

I must be on a chicken binge lately as I share one more phenomenal recipe with you. My son specifically asked for this pie last evening and I was a bit reserved considering our financial budget until I realized that this has very little cost to begin with! I must be honest, he does prefer the store bought pie crust for this one recipe. There is something about that buttery, crispy store bought delight that adds a whole new dimension to this recipe. You can make my No Fail Pie Crust to do this, too, if you prefer the homemade variety. I usually use it for most recipes as I just love the texture and have found no other better homemade pie.

What I realized is this recipe takes little purchases, too! I had forgotten I use those chicken legs that I buy in bulk on special weeks. I can actually make this for a few bucks and have leftovers the next day. It has got to be the most wonderful chicken pot pie recipe I've ever tasted! You will enjoy this one not only for the frugality of it, but the sheer pleasure of each bite!

2 whole chicken legs
1 1/2 tsp. salt
1/2 pepper
1 16 oz. bag of frozen mixed vegetables
1/3 cup flour
1/3 cup butter or margarine
1/2 cup milk
1 two crust pie

Cook chicken in 1 cup of water with salt and pepper in a saucepan on medium low. Cook for about 30 minutes or until done. Remove and debone chicken and save broth. In a separate saucepan, melt butter and add flour. Whisk until smooth about 5 minutes. Add onion and cook until tender. Add milk and measure 2 cups of chicken broth and place in saucepan with vegetables, and chicken meat. Cook on medium low until all is thick. Cool slightly. Pour into 1 lined pie crust. Top with other pie crust and be sure to correctly flute. Cook on 425 for 20 - 30 minutes until top is golden brown. All you need is a side salad or fruit.

Leftover Creamed Chicken

3/21/2012

Here's a great way to use up some leftover chicken you have lying around by stretching it to another meal. All you need is some homemade or canned biscuits, and dinner tastes like it was made fresh! I don't know about you, but since I cook often, my family loves leftovers as much as they love doing their chores. For some reason, things taste "old" and unappealing.

But, with this recipe I never get the "thumbs down". It utilizes fresh ingredients, and is a welcome addition to the dinner table. Plus, you probably already have mos ofYou may want to improvise and use turkey with this if it is over Thanksgiving.

1/4 cup butter or margarine
1/4 cup flour
1/2 cup chopped celery
1/2 cup chopped carrots
1 1/2 cups milk
1/2 tsp salt
1/4 tsp pepper
dash red pepper (optional)
2 cups cooked chicken
large biscuits

Melt butter or margarine in pan and then add carrots and celery. Cook until al dente. Add flour, and whisk until smooth. Begin adding the rest of the ingredients and keep stirring. If sauce is a bit too thick, add a bit more milk until you reach desired consistency. Serve over biscuits.

Quick Coconut Cream Pie

3/20/2012

When spring hits, my mind always bends towards cream pies. There is something about this creamy icebox delight that keeps my family members coming back for just one more slice. This recipe is quick and easy and can be done in minutes. I do use the cook and serve pudding because it adds a rich flavor that borders on semi homemade.

This recipe is by far the favorite recipe of my youngest child. In fact, he requested it the other day, and I immediately thought of you, dear reader, as I was completing the finishes on the pie. I knew immediately upon arising, I must get on and share this with you quick so your family can delight in this fabulous pie.

I do make my own pie crust that can be made with most cereals or graham cracker lying around. Hence, another way to use up those cereals your kids may not enjoy. This recent pie crust was made with Rice Crispies. It came out delightfully crunchy and didn't overpower the delicate filling.

* one graham cracker pie crust, or make the following:
1 1/2 cups favorite cereal or graham crackers
4 tab. butter or marjarine melted
1/4 cup sugar

In a food processor add cereal or graham crackers and sugar. Whirl until crushed. Add butter or margarine. Place into pie pan and press up the sides with your fingers. Bake at 375 for 8 minutes. Let cool.

Filling:
1 small package of cook and serve coconut cream pie pudding
1 1/2 cups of milk
1 8 oz. container of cool whip
1 1/2 cups of coconut

In a sauce pan add milk, 1/2 cup of coconut, and pudding. Cook on low until thick. Pour into cooled pie crust and sent in refrigerator while completing the following steps. Take another 1/2 cup and toast lightly in your toaster oven until golden brown. It is best to set your oven on 375, and toss lightly every 5 minutes to ensure even coating and retard burn. Open cool whip and toss in the remaining 1/2 cup of coconut. Mix well. Place on cooled pie and top with toasted coconut. Yum!

Toaster Oven Roasted Potatoes

3/16/2012

These are a great side dish that needs little preparation. I've been trying to get away from all the prepackaged side dishes these last few years and only keep the ones that we desperately love, which are very few. Instead, I've created homemade side dishes that have no preservatives and cooked with love from my kitchen. Sometimes having less can mean more when you're able to put wholesome food on the table. Being out of work enables me to take more care while cooking. My family enjoys this point about having me around each day. There is nothing that spells love better than good old fashioned cookin'.

4 -5 potatoes cut into 2 inch cubes (wash, don't peel)
2 tab. oil
1 tsp. seasoned salt
1/2 tsp. pepper
1 tsp. paprika
1 tsp. basil

You're going to use your toaster oven for this one as it can be set and forgotten about for awhile. Place potatoes in a metal dish such as a bread loaf pan. Add all ingredients and toss to coat. Set your toaster oven a 425 degrees and rotate that toaster knob around to 15 minutes. Allow potatoes to cook. When bell chimes, take out potatoes and toss them again gently. Put back in toaster oven for another 15 minutes. Done!

Steak or Chicken Fajitas

3/15/2012

This is a delightful recipe that my family enjoys often. You can use chicken or steak, and let me tell you, less than a pound makes a whole pack of tortillas. My kids call them "Chicken Tacos", since we are using the soft tortillas. What a great recipe and fast to boot! You can have dinner on the table anytime in under 30 minutes.

3/4 - 1 pound chicken or steak sliced in 1/4" strips
1 onion sliced thin
2 cups Frozen Seasoning Blend
1 tsp. Cajun Seasoning Blend
1 tsp. salt
1 cup shredded cheddar cheese
1 package of flour tortillas

Fry onions until soft. Add chicken and fry until tender but not pink, about 8 minutes. Add 2 cups of Frozen Seasoning Blend. Cook another 4 minutes. Top with Cajun Seasoning Blend and salt. Begin putting 2 large heaping tablespoons of chicken onto each tortilla. Top with shredded cheddar cheese. Roll up tortilla and place on plate. Continue until you have made all ten. Pop in the microwave an additional 1 minute to melt cheese. Serve.

Cereal Cookies

3/14/2012

Got extra boxes of cereal lying around? Hate to waste anything? These great treats use any type of cereal and taste sublime. Just pick one or two boxes of cereal you need to use, and incorporate into the following recipe. Any type works well as long as you enjoy the flavor. The base is simple, and allows the flavors of the cereal to seep through. Great way to use up those boxes of cereal before they go stale.

1 cup oatmeal
1 cup crushed favorite cereal
1 cup crushed alternate favorite cereal
1/2 cup chopped nuts (optional)
1 cup br. sugar
1 cup white sugar
1 cup margarine
1 cup oil
1 egg
2 tsp. vanilla
4 cups flour
3/4 tsp. salt
1 tsp. soda

Cream margarine with sugars. Add oil and beat for 2 minutes. Add egg, vanilla, salt, and soda. Beat another 2 minutes to fluff. Begin adding flour, a little at a time, to get to make the cookie dough. Add cereals and mix well. Drop by tablespoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 - 12 minutes.