I was recently camping and stumbled upon some wonderful, fragrant locally grown tomatoes. It immediately surfaced past memories of childhood. My father, who loved tomato sandwiches, would pick
the largest, juiciest first of the season tomato and tantalize us with a fresh tomato sandwich. Usually these homepickens' were extracted from a "you pick'em" farm in New Jersey. All six of us would huddle into an old Desoto en route to basket pickin' heaven. While there, each of us would try to find the largest, freshest tomato
that would fit exclusively on the soon to be lunch feast highlighting the ultimate Tomato Sandwich.  Mom always made sure to back a loaf of Wonder bread and Hellman's mayonnaise so that a road side picnic table would be an ample place to have lunch.

But for those whole wheat sandwich queens, this is not for you. For the ultimate tomato sandwich must be on white bread. There is something about the light, flakey, spongy, white bread that does not inhibit the luscious tomato's aroma and taste.

1 large homegrown Beefsteak tomato
Hellman's mayonnaise (or other great southern mayonnaise)
2 slices of white bread
salt and pepper to taste

Take one slice of bread and lather with Hellman's mayonnaise. Slice tomato to the
size of above picture. Lay flat on bread and season with salt and pepper. Place
second slice on top and slice into quarters. Close eyes, bite, and reflect. 

If you have a haggling for steak on the miniscule budget you try to enforce each month, here is a great recipe to feed everyone in your family.  Even cheaper, tougher cuts of steak make for a delectable treat when utilizing this recipe.  You can add any taco fixin's to the side so that each family member can make a tailored sandwich.   It is cheap, reasonable and with few ingredients, you can make this often.

"Carnitas" usually means little pieces of fried pork or beef. At the edge of the Plaza in the heart of Santa Fe,
New Mexico, it means a delicious lunch. Roque's Carnitas Wagon parks here between Easter and Halloween and dishes out a hefty sandwich of grilled beef in a tortilla. It tastes best if you can cook the beef on a tight-knit grate over an open fire, but a hot skillet will do fine. Make the salsa in advance, as you want to eat this sandwich good and hot. Note also that the meat needs at least an overnight marinade before being cooked.
Recipe
Source: Roque's Carnitas

2 tablespoons oregano  
4 cloves garlic, minced
1/4 cup soy sauce  
1/4 cup salad oil  
1/4 cup beer
1-1/2 pounds top round or sirloin sliced into 1/4-inch strips against the grain 
1 large yellow onion, sliced thin
Flour Tortillas 

Toppings:
Easy Salsa
Tomatoes
Lettuce
Shredded Cheese
Avocado
Green Chili Peppers

Combine oregano, garlic, soy sauce, oil, and beer.  Marinate beef overnight or a
minimum of twelve hours, preferably twenty four. Drain beef and discard marinade.
Over an open fire, or in a hot, greased skillet, cook the meat, onion, and chili peppers (if using).
Grab a heap of ingredients, letting juices drain, and put on a large flour tortilla.  Allow your loved ones
to add toppings desired that are already placed on table.

This is a basic fish topping that works well on most white fish.  It is simple and inexpensive making those "cheaper" frozen pieces of fish taste elegant.  If you frequent Save A Lot, you can pick up a full bound of individually or grouped frozen fish fillets starting at $2.99 pound.  With these savings, a family dinner of 4 can be had for under $5 with all the trimmings. 

We usually add a box of macaroni and cheese and some canned peas (with butter and Lawry's garlic salt) to round off this dinner.  The best being that this dinner can be made less than  30 minutes!

1/3 cup finely chopped onion
1/3 finely chopped pepper
1 finely garlic clove
2 tab. olive oil
1/2 cup bread crumbs
salt/pepper to taste
1 pd. Fish
4 tab. mayonnaise

Fry veggies and garlic in olive oil.  Stir in bread crumbs.  Set aside to cool. Take fish (be sure it is completely thawed), and smear lightly with mayonnaise.  Top each fillet with a bit of bread crumb topping.  Broil fish fillets on low for about 8 - 10 minutes or until each flakes easily with fork. 

If you are enjoying your summer fun, taking the kids out for the day, why not toss some Mushroom Barley Soup into your crock pot before you leave in the morning?  When you get back, you'll have a nutritious dinner, and all you'll need is a salad and some bread.  What a delicious, hearty meal this recipe is.  It's rich in flavor, and since it's meatless, it saves on your food budget. 

So, take that day off, make some plans and enjoy your kids today!  If you don't have kids, grab your partner or friend and plan a day out.  Life is too short; make memories out of each day!

1 oz dried mushrooms (optional)
1 cup boiling water (if using dried mushrooms)
6 garlic cloves, peeled and chopped
1/4 cup olive oil
3 onions
2 pounds of mushrooms sliced
1 tab. soy a sauce
1/2 cup cooking sherry
5 cups chicken broth
4 cups of water
1 cup of barley
8 carrots, cut into 1/2 inch slices
1/2 tsp thyme
1/2 tsp rosemary
1/3 cup fresh parsley
salt and pepper to taste

Fry garlic, onion, mushrooms, and carrots in olive oil until just tender.  If using dried mushrooms, soak in boiling water for 10 minutes.  This adds an added richness to the broth.  Put rest of ingredients in crock pot.  Add the cooked vegetables and dried mushrooms.  Set crock pot on low for 6 - 8 hours.  Yum!

I know what you're thinking, "You should have stuck this on St. Patty's Day!"  But, heck, my mind doesn't hit automatic recall when prompted some days.  I did make this yesterday as a side dish.  I have two teenage boys, and I'm always looking for filling side dishes.  With money a bit low, I plucked this recipe out of the file.  With some golden butter, this is a real treat.  It is simple to make, and bakes up beautifully.  It is my own adapted recipe of years of trying to make the perfect soda bread for St. Patty's Day.  You'll just love those golden raisins that bring a hint of sweetness.  This bread is the moist version and does not resemble the usual dry soda bread.

2 cups flour
1/4 cup bran flakes or wheat germ
1/4 tsp. salt
1 tsp. baking powder
1/2 stick butter
1/3 cup golden raisins
1 cup yogurt

Take dry ingredients and stir in bowl gently.  Add 1/2 stick of butter cut into 1 inch chunks.  Gently and quickly work in butter until mixture resembles small marble size crumbs.  Begin to add yogurt.  Add yogurt until batter is easy to work with hands.  You may not use the full cup.  Place out on board and knead for about 2 minutes adding additional flour to prevent sticking.  Shape into a circle and make 4 cuts length wise as shown in picture.  Bake at 400 for 35-45 minutes. 

You know, some days you just wonder when it is all going to end.  You have a few "up" days, and then more interference from the economic community.  I tell you, what a difference it makes to have a solid paycheck.  Those of us who are weathering out this recession are affected by so many more things than the average consumer.  Things many people take for granted: food, clothes, and general utilities are huge stress indicators for us.  When you are budgeted, you stretch that dollar just till the breaking point and flex a tad more. 

On days such as these, I go for comfort food.  There is something to the adage, "A full stomach makes a happy heart," that reigns true when I'm feeling blue.   Then again, with not much money in the budget, comforting foods can take a cash call too that may be unavailable.  But, take heed; there are many delicious comforting foods that allow you to remain in your budget such as Duchesse Potatoes.  What a beautiful side dish to offer your family tonight to lift spirits, if spirits are down.

4 pounds of potatoes
3/4 stick butter
1 1/4 cups milk
3 large egg yolks
salt, pepper to taste

Boil potatoes in 2 quarts of water with 1 tab. added salt until cooked through.  Strain and place in a bowl.  Mash with potato masher slightly.  Add butter and whip for 5 minutes.  Add milk and whip an additional 3 minutes.  Add egg yolks and whip an additional 4 minutes.  Salt and pepper to taste.  Place in a 13 x 9 inch baking pan. Bake at 400 degrees for 15 - 20 min. until golden streaks set in.

Happy Fourth of July!  I hope you are not going to be sitting on the end of your computer all day!  Get this recipe, and get off!  Enjoy that time with family and loved ones.  Check out your local listings for fireworks.  Then, pack a blanket, snacks, and drinks.  Take all those people who are important to you and jump in that car to watch the nation's day of remembrance..  It is what America is about, it is who we are. 

This may not be the cheapest recipe I've offered, but I love to include something special on the holidays.  This recipe is an old family favorite handed down many years ago.  It is one of the best Caesar Salads you'll ever taste, well worth the effort. 

Dressing:
2 (or more) flat anchovies
2 cloves garlic
1/2 tsp salt
2 tsp. sherry vinegar
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard powder
1/2 cup olive oil

Take cloves of garlic and salt.  Mash with the back of a spoon.  Mash anchovies into mixture. .  Add the rest of ingredients and whirl until smooth by hand. 

1 head of romaine lettuce
1/2 cup croutons
1/3 cup parmasean cheese

Cut romaine into bite size pieces.  In a bowl, toss with dressing.  Top with croutons and parmesan cheese.  Toss lightly again.  Enjoy!

You know those dog-days of summer; just wants you out of the kitchen. I'm finding this to be true as I improvise recipes without the stove top. I've dug out and have been using my rice cooker more. It makes perfect rice, a great accompaniment to grilled fare. I've been inundated with soups from the food bank, and trying to find recipes for these varieties has been trying. My kids just don't seem to appreciate those store brand cheap varieties
of soup. I've tried to doctor them up, but they still are void of the essential tastes of my home cooked types.

Here is a recipe I've tried with great results to use up those vegetable beef brands.  It makes a flavorable rice that is delicious with some grilled pork.  You just set that timer and grill those chops, and all will come together when the meat is cooked.

3 cups of rice (using your measuring device from rice cooker)
3 cans of vegetable beef soup drained (beef broth set aside)
1/2 tsp salt
1/4 tsp pepper
1 tsp. herbs de Provence
1 tab. oil
water

Add rice to rice cooker.  Take drained soup from cans and add to rice.  Discard soup contents to pets mixed with dry food (got to keep those pets fed too during this recession, too!).  Add the rest of the ingredients and fill with water to the third water line.  Finally, cook according to rice cooker instructions.