I have had to cut back on expenses since I
retired. The state of the economy and the
increase in the cost of my utility bills didn't
help my pocketbook either. I also make sure
that I have money for my tithes and savings
account. Since I only have myself to depend
on, I must always save for "rainy days".
I still treat myself to eating out and road
trips. I just don't indulge in these treats
as often as I used to. My road trips are
shorter now. Hey! There is a reason you
see old folks at fast food places ordering
from the value menu!! It took me a little
while to get used to asking for the Senior
coffee and tea. I even know the days that
the grocery and department stores have
Senior Discount Day.
I recalled that we had economical meals
during the week when I was a young girl.
I had to ask my mom for her recipes. Our
family enjoyed these meals because they
were delicious. You can't beat good home
cooking!! One problem is, most of them
are from scratch and require long cooking
time. I'm not working anymore, so I don't
mind.
I suggest my working friends cook these
meals on Saturday and serve them during
the week.
Some people may balk at these meals-
what a pity! I saw a cooking show that
showed a lot of folks in England eating
meals which had savory organ meats
from beef and pork. It was a tradition!
Please try some of these budget meals.
THEY ARE CHEAP BUT DELICIOUS! You
might discover that you want to serve
them in good times and hard times!!
STEWED TURKEY NECKS WITH RICE
1 package turkey necks
1 can low sodium cream of mushroom soup.
1/2 tsp salt
1/2 tsp pepper
1 celery stalk
1 small onion
1 large bay leaf
cooked rice
Sprinkle turkey necks with salt and pepper.
Place turkey in pot and cover with water.
Bring to boil then lower heat to medium.
Simmer 2 hours then add celery stalk and
onion. Cook additional hour or until turkey
is fork tender. Stir in soup. Simmer on low
heat until additional 15 minutes. Remove
onion, celery, and bay leaf before serving.
Serve over hot cooked rice.
SMOKED TURKEY NECKS & BEANS
1 package smoked turkey necks
2 cans favorite beans, rinsed and drained
In pot add turkey necks and cover with
water. Bring to boil then simmer 2 hours
or until fork tender. Add the beans and
simmer additional 15 minutes so beans
can heat through.
TURKEY BARBECUE
1 package turkey thighs *
1/4 tsp crushed red pepper flakes
1 bottle mesquite flavor BBQ sauce
In large pot add turkey thighs and cover
with water. Bring to boil then simmer 3
hours or until fork tender. Remove turkey
from pot and shred with two forks. Discard
turkey broth. Return shredded turkey to
pot. Add BBQ sauce and pepper flakes to
turkey. Stir and mix well. Simmer over
low heat so flavor can develop. Serve on
hamburger buns with cole slaw.
*Kroger grocery is the only store in my area that
has turkey thighs on hand throughout the year.
STEWED CHICKEN GIZZARDS WITH MACARONI
I pint chicken gizzards
1/2 C elbow macaroni
1 celery stalk, chopped
1 small onion, chopped
water
salt & pepper to taste
In large pot add gizzards, salt, pepper and enough water to cover gizzards. Bring to boil then simmer
over medium heat until fork tender. In separate pot bring salted water to boil. Add macaroni, celery, and onion and cook 7 minutes or until veggies are tender. Drain and add to gizzards. Mix well.
Tip: If you want thicker sauce add roux. Serves 4
FRIED CHICKEN GIZZARDS
2 lbs chicken gizzards
1 tsp salt
1 tsp black pepper
1 tsp Cajun or Creole seasoning
water
oil for frying
2 C flour
In large pot add gizzards, salt, and enough water to completely cover the gizzards. Parboil the gizzards until fork tender. Drain gizzards and pat dry. Add gizzards, flour, seasoning, and pepper to plastic bag. Shake well to coat all of the gizzards. Place 1 inch
of oil in hot cast iron skillet. The oil ready when sprinkle of flour disappears in oil. Shake off excess flour then fry the gizzards in batches in medium heat. Brown both sides then drain on paper towels.
FRIED CHICKEN LIVERS WITH GRAVY
1 lb chicken livers
1 C flour
1/2 tsp garlic powder
1/2 tsp paprika
salt & pepper to taste
oil for frying
Gravy
1 small onion, chopped
1/4 C T flour
1 C water
1 C beef broth
pepper to taste
3 T Reserved oil drippings
Drain chicken livers in a colander. In a large
plastic bag add flour, garlic powder, paprika,
salt & pepper. Add the livers to bag and shake
to coat livers. Heat 2 inches of oil in cast iron
skillet over medium heat. The oil is hot when
sprinkle of flour disappears. Fry the livers on
medium heat, until both sides are brown. You
need to save the oil drippings. Drain livers on
paper towels.
Gravy: Save 3 T chicken liver oil drippings.
Add the onions and cook medium heat until
caramelized.
In bowl whisk together beef broth, water, flour,
and pepper until well mixed. Pour into the skillet
with the onions. Stir until the mixture is smooth
and begins to thicken. Pour the gravy into gravy
boat or serving bowl.
Tips:
*Gravy will not thicken unless it comes to a boil.
* Place plastic wrap on surface of gravy so film
won't form on top.
I usually save the giblet packets inside of
whole chicken. I make a meal out of them
when I get about 5 packets. Ethnic food
markets have chicken backs, necks, and
other cheap parts already packaged.
CHICKEN GIBLETS WITH RICE
1 lb chicken backs or necks*
1 15 oz can chicken broth
1 small onion, chopped
1 celery stalk, chopped
1 bay leaf
1/2 C white rice
Water
salt & pepper to taste
In pot add the chicken backs/necks, broth,
bay leaf, salt, pepper and enough water to
the cover chicken. Boil, then simmer for
15 minutes, medium heat. Add the rice and
cook 7 minutes. Add more water or broth
if necessary to cover rice. Add onion and
celery and cook until veggies have softened.
Tips:
REMOVE BAY LEAF BEFORE SERVING!!
Ethnic markets have packages chicken
necks, backs, & giblets
2 lb meaty neck bones
1 bay leaf
1 small onion, chopped
1 tsp black pepper
1 tsp salt
1 tsp minced garlic
1 C white rice
6 C water
In large pot add neck bones, onion, bay
leaf, salt, garlic, & pepper. Bring to boil
then simmer 2 hours. Skim off fat and
add rice. Cook 10 minutes or until rice
is done.
REMOVE BAY LEAF BEFORE SERVING!!
SPAM WITH MAPLE BEANS
12 oz can low-sodium Spam, drained & sliced
oil
Quick Maple Beans
15 oz pork and beans
1 tsp. mustard
1 tsp maple syrup
1 tsp minced onion
1 tsp catsup
1 tsp real bacon bits
Preheat skillet and add 1/4 inch of oil. Fry both sides of sliced Spam. Drain on paper towels and place on serving platter.
Prepare Maple Beans: Add all ingredients to pot
and simmer on medium low heat 10 minutes so flavors can develop.
Serve Spam with Maple Beans.
ECONO VEGGIE BEEF SOUP
2, 10.75 oz cans low sodium veggie soup
(in beef stock)
water
4 oz can tomato sauce
1/2 lb ground beef, cooked and drained
1 tsp minced onion
1 bay leaf
1/4 C cooked rice
1/4 C cooked cabbage
In large pot add soup, 2 soup cans of water,
bay leaf, onion, rice, cabbage, and beef. Bring
ingredients to a boil then simmer medium low
heat for 15 minutes.
Tip: Use what ever you have on hand: substitute
cooked kale, spinach, left over pasta, cooked beef
roast or chicken.
REMOVE BAY LEAF BEFORE SERVING!!
BAKED PORK MEATBALLS
1/2 lb. ground pork
1/2 lb. ground beef
1 egg, beaten
1/2 C plain bread crumbs
1/2 tsp seasoned salt
1/2 tsp black pepper
In large bowl, mix all ingredients until
well blended. (Avoid over mixing for
tender meatballs). Form 2 inch balls
and place on sheet pan. Bake 350
oven 20 minutes or until no longer
pink in center.
TIP: I serve meatballs in hot dog
buns and top with cheese & my fav
condiments.
SALMON PATTIES #1
15 oz can Alaskan salmon
1 egg, slightly beaten
1 tsp minced onion
1/2 C corn meal
oil for frying
In large bowl, mix all ingredients until well blended.
Form patties. Preheat skillet and add 1/4 inch oil.
Fry patties until golden brown on both sides.
TIP: I use what I have on hand. Try wheat cracker crumbs, oatmeal, or flour instead of bread crumbs.
Sriracha on salmon is delicious!
SALMON PATTIES # 2
15 oz can Alaskan salmon*
1 egg, slightly beaten
1 tsp minced onion
1/2 C stuffing mix*
oil
In large bowl, mix all ingredients until well blended.
Form patties. Preheat skillet and add 1/4 inch oil.
Fry patties until golden brown on both sides.
TIP: Moisten stuffing mix with a little water if
have large pieces.
*Forgive me if the can size is wrong. I cannot keep up with the size manipulation by the food companies. It seems to change every few months. Do they think we don't notice!!
This recipe takes me back to my college
days. I had a roommate from N.Y. who
made this salmon salad for us when we
were broke. She even figured out how
to make it in our dorm room. She also
made 100 proof Everclear Punch, but
that is another story!!
DORM ROOM SALMON & MAC SALAD
15 oz can Alaskan salmon
7.25 oz macaroni & cheese dinner
8 oz jar, sandwich spread
paprika for garnish
Prepare macaroni according to box
instructions. Drain macaroni and set
aside. Reserve cheese packet. In
large bowl, mix sandwich spread and
cheese packet. Add macaroni and mix
well. Drain salmon and remove bones.
Flake the salmon with a fork. Add the
salmon to the cheese mixture and
blend well.
Serve salmon salad on bed of lettuce
and garnish with paprika.
SPANISH RICE WITH SHRIMP & BACON
6.8 oz box, Spanish rice mix
4 oz package, small,cooked,thawed, shrimp*
2 tsp real bacon pieces
Prepare Spanish rice according to box directions.
Add shrimp and bacon to rice. Stir and mix well.
Let rice stand 5 minutes to make sure shrimp is
warm.
TIP: FOOD LION SELLS 4 OZ SMALL SHRIMP IN THEIR FROZEN SEAFOOD SECTION
LEMON SEARED BAY SCALLOPS
2 packs 4 oz bay scallops, drained, thawed*
1/2 tsp lemon pepper or to taste
oil for searing
Heat 1/4 inch of oil in skillet over medium high heat. Pat scallops dry. Sprinkle scallops with lemon pepper and mix well. Sear scallops until golden brown both sides. Fry them in small batches.
TIP: SERVE SCALLOPS OVER
BUTTERED EGG NOODLES OR VERMICELLI THIN SPAGHETTI
* 4 oz packs of bay scallops available at some Dollar Tree Stores
No comments:
Post a Comment