Thrifty Recipes Blog - Living On Food Banks

Christmas: Peas and Prosciutto

12/28/2019

Prosciutto goes on sale every year the week of Christmas. It is one very expensive lunch meat, but so worth the purchase. I asked for six slices, the cost was less than $3.

I made this side dish visiting my brother's pre Christmas event. There was not a scrap of pea left once everyone went through the buffet.

1 tablespoon olive oil
4 to 8 thin slices prosciutto, julienned
1/2 cup sliced fresh mushrooms
2 cups frozen peas, thawed
1 small onion, chopped

In a large skillet, heat oil over medium heat. Add prosciutto; cook and stir until heated, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, peas and onion in drippings until tender, 5-7 minutes.

Sprinkle with prosciutto.

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Chicken Tetrazzini

12/28/2019

"Where have you been hiding this recipe?" my youngest son demanded when he twirled up his first bite.

"Gosh, I don't know. I used to make it for Tom when we were first married as kids. It happened to be one of his favorites," I replied.

"Well, you have to make this more often. It's amazing!"

It really is. Thrifty by nature, yet deeply satisfying. A meal that will truly humble you with your first bite.

8 oz. spaghetti noodles
1/2 pd. sliced mushrooms
1 small onion, chopped
1/4 cup butter, cubed
3 tab. cornstarch
2 cups chicken broth
1 cup half-and-half cream
1/4 cup mozzarella cheese
2 cups cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan cheese

Cook noodles according to package directions, drain.

In a large skillet, cook mushrooms and onions in butter until tender. Stir in cornstarch; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in the cream, mozzarella, salt, and pepper. Fold in the chicken and spaghetti.

Turn into a greased 2-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

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Broccoli with Cheese Sauce

12/21/2019

Good morning everyone! Merry Christmas to all! I do hope you have most of your sides prepped and ready, covered with saran wrap in the refrigerator. See? You already have a better outlook for the day! I was thinking of you when I awoke and thought you may be one side shy. So, here you are a fabulous, decadent creation to share next to your luscious turkey or ham.

Now, don't rush out there to prepare this. Sit back, read and do something for yourself for a change. This only takes a few minutes to prepare.

1 -2 pounds of broccoli
1 cup shredded cheese (you can mix cheddar, Colby, American - whatever your favorite)
1 cup milk
2 tab. butter
2 tab. flour
salt and pepper to taste

Steam broccoli until crisp/tender. Place butter and flour in saucepan and cook until thick and smooth. Add milk stirring constantly along with cheese. Season with salt and pepper. Cook on medium until mixture reaches desired consistency. Pour over drained broccoli.

WAFT

Christmas: Simple Irish Creme

12/15/2019

Holidays making you feel a bit overwhelmed today? How about making yourself something quick and enjoyable that can be stored in your fridge for weeks? This way, all you need to do is take a little snippet anytime those feelings of aloofness take their grip and hold on tight.

And, if for some reason your finances don't allow much gift giving, believe it or now you can make several pint size jars of this to give out to friends and family for Christmas. By jaunting to Aldi you can get all these ingredients, except for whiskey, for pennies. What delightful gifts they make!

This recipe is at least 20 years old. So, you can bet it is the best on the internet!

1 3/4 cup Irish whiskey
1 can condensed milk
1 cup cream or half and half
4 whole eggs (don't worry whiskey kills any bacteria)
1/2 tsp. almond extract
2 tsp. instant coffee
1/2 tsp. vanilla
2 tab. chocolate syrup

Put in blender and whip well. Pour into containers and keep in refrigerator. Enjoy!

WAFT

Christmas: Gourmet Latkes

12/15/2019

You don't have to be Jewish to make this traditional fare on Christmas Eve. These are by far the tastiest latkes you'll ever lay eyes on. Best of all, they can be whipped up in a flash if you have a food processor.

The trick is to be sure you squeeze the potatoes thoroughly before frying. This makes the crispiest latkes with soft pillow insides. Give these a try this year and bring on the good luck!

2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1/4 bunch of cilantro, chopped
1/4 bunch of parsley, chopped
1 tsp. chopped garlic
1 egg, lightly beaten
1/3 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
Oil for deep-fat frying

Coarsely grate potatoes and onion; drain by squeezing any liquid. Place in a bowl; add green onions, egg, cilantro, parsley, garlic, salt and pepper.

In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.

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Sour Dough Pancakes

12/7/2019

Oh, yum! I'm going to share a recipe with you that has been handed down for generations. This recipe was made anytime a special birthday or holiday visited our home. It happened to be the most requested recipe with five small children under foot. Since it must be started the night before, mother always insured she made mashed potatoes that evening so that the potato water could be used for the starter.

If you like sourdough bread, you will just adore these pancakes. Light and fluffy with a gentle chewiness that delights the palate will greet you the morning they're made.

Starter:
2 cups potato water
2 tab. sugar
2 cups flour
1/2 tsp. yeast
Boil potatoes the night before with skins attached. Remove skins and make mashed potatoes. Save one good size potato and puree into potato water to make two cups. Add rest of ingredients and stir briskly. Cover with plastic wrap and let sit overnight. Mixture will begin to bubble.

In the Morning Add:
3 cups of flour
1 packet yeast
3 cups water
1 tsp. salt
2 tsp. baking soda
4 tab. molasses

Stir briskly and let this mixture stand one hour before cooking, covered. Then with one final stir, begin ladling pancakes out onto griddle. Cook on medium heat allowing pancakes to cook to golden on each side. Make sure the pan has enough butter to prevent sticking. Batter should be a little " Runny" if it seems to "watery" to you, add just a tad of flour. Serve with syrup.

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Five-Cheese Ziti al Forno

12/7/2019

If you are a fan of the five-cheese ziti at the Olive Garden, then this is a must to try! I personally reduced the amount of ziti to a little over one pound as I like less pasta and more sauce.

This is delicious to dive into for dinner. Plus the edition of leftovers, is always welcomed.

1-1/2 pounds (about 7-1/2 cups) ziti or small tube pasta
2 jars (24 ounces each) marinara sauce
1 jar (15 ounces) Alfredo sauce
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded provolone cheese
1/2 cup grated Romano cheese

TOPPING:
1/2 cup grated Parmesan cheese
1/2 cup panko (Japanese) bread crumbs
3 garlic cloves, minced
2 tablespoons olive oil
Minced fresh parsley or basil, optional

Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.

Meanwhile, in a large saucepan, combine marinara sauce, Alfredo sauce, 1 cup mozzarella, ricotta, provolone, and Romano cheeses. Heat over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese.

In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over pasta.
Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake until heated through and a thermometer inserted in center reads 165°, 15-20 minutes longer.

FutureLearn Limited

Triple Cranberry Sauce

11/30/2019

Here's a nice change to a traditional side dish for Thanksgiving. With just a few extra ingredients, you add can a bit of pizzazz to your holiday fare.

1 package (12 ounces) fresh or frozen cranberries
1 cup thawed cranberry juice concentrate
1/2 cup dried cranberries
1/3 cup sugar
3 tablespoons orange juice
3 tablespoons orange marmalade
2 teaspoons grated orange zest
1/4 teaspoon ground allspice

In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes.

Remove from the heat; stir in the orange juice, marmalade, orange zest and allspice. Transfer to a small bowl; refrigerate until chilled.

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Holiday Mashed Potatoes

11/30/2019

If you're bringing a side dish this holiday season, than this is it! You can bet it will be the most requested side dish during future events, too.

Thrifty, fast, and easy to put together, this one is a winner. It sets its regular mashed counter part in the dust.

5 pounds potatoes, peeled and cubed
1 cup sour cream
1 package (8 ounces) cream cheese, softened
3 tablespoons butter, divided
1 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon pepper

Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook until very tender, 20-25 minutes; drain well.

In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.

Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350° until heated through, 20-25 minutes.

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Grilled Apple-Brined Turkey

11/30/2019

A reprint of recipe published many years ago makes a delicacy this Thanksgiving season.

With just a little prep you can be ready to pop this bird in the oven on Thanksgiving morning. This one is a definite show-stopper.

2 quarts unsweetened apple juice
2-1/2 cups packed brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 quarts cold water
1 turkey (12 to 14 pounds)
2 tablespoons canola oil

To make the brine, in a large kettle, combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the brine to room temperature.

Remove giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally.

Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together.

Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 2-1/2 to 3 hours longer. Cover and let stand for 15 minutes before carving.

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