The Eat Food NOT Money Cookbook

4-H Corn Special

My son participated in 4-H and I think I enjoyed it as much as he did. This is a recipe that has been made at many 4-H dinners.

What you’ll need:

1 lb ground beef
1 small onion, finely chopped
1 ½ c cooked rice
2 c seeded, chopped tomatoes
2 c corn (fresh, frozen or canned)
1 Tbl Worcestershire sauce
1 tsp hot sauce
1 c crushed saltine crackers
¼ c butter, melted
Salt & pepper to taste

In a large skillet, brown beef and onion; drain and return to pan. Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce. Mix until well combined. Pour into a greased 13 x 9 x 2 baking dish. Combine cracker crumbs and butter; sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 6 servings.

ground beef – $2.00/lb
onion – $1.12
rice – $2.12
tomato – $1.00
whole kernel corn – $0.40
Worcestershire sauce – $1.79
saltine crackers – $1.29
butter – $1.75/pound
Total – $7.98


January 12, 2009 Posted by | ----ground beef, -beef, -casseroles, -kids favorites, -party ideas, -vegetables, MAIN DISHES | , , , , , , , | Leave a comment

Cheesy Spoon Bread

This traditional southern side dish tastes great with pork and is good with other meats as well. I just love spoon bread!

What you’ll need:

¾ c dry milk
½ c cornmeal
2 c water
1 ¼ c shredded cheddar cheese, divided
3 eggs, separated (yolks in one bowl, whites in another)
2 Tbl butter
¼ tsp baking powder

Preheat oven to 375 degrees. Grease a 1 ½ quart casserole dish. In a large saucepan over medium heat, combine milk, cornmeal and water. Stirring constantly, cook until mixture comes to a boil. Boil, continuing stirring, until mixture thickens, usually about 2 minutes. Remove from heat. Stir in ¾ cup cheese, egg yolks, butter and baking powder. Beat egg whites in small bowl until stiff peaks form. Fold into corn meal mixture until well combined. Pour into prepared dish. Sprinkle with remaining cheese. Bake for 30 – 35 minutes or until top is golden and filling is set. Serve warm. Makes 6 servings.

dry powdered milk – $1.99
cornmeal – $3.12/5 pound bag
shredded cheese – cheddar – $1.50
eggs – $1.09/ dozen
butter – $1.75/pound
baking powder – $2.38
Total – $2.67

January 12, 2009 Posted by | -breads, SIDE DISHES | , , , , , | Leave a comment

Corn Dogs

Everything is better made fresh at home. You can make these up and freeze them for a later day, but they’re great cooked immediately.

What you’ll need:

1 c flour
2/3 c cornmeal
2 Tbl sugar
1 ½ tsp baking powder
¾ c milk
1 egg, beaten
1 pkg hot dogs, patted dry
8 (6”) wooden skewers
Oil to fry in

Combine flour, cornmeal, sugar and baking powder in medium bowl. Combine milk and egg in small bowl. Add to flour mixture; mix just until blended (batter will be thick). Spread batter into shallow plate or dish. Insert skewers into hot dogs. Dip hot dogs into batter, coating all sides. Add 3 to 4 hot dogs to hot oil, turning after 5 to 10 seconds to set batter. Fry, turning occasionally, until golden brown; drain. Repeat with remaining hot dogs. Serve with mustard and/or ketchup. Makes 8 corn dogs.

How to…

Freeze homemade corn dogs…

After putting the hot dogs on the stick and dipping in batter, lay on a parchment paper lined cookie sheet that has been sprayed with non stick cooking spray. Freeze until hard, at least 2 hours. Wrap in freezer safe wrap or put in freezer bags. I prefer not to wrap them in foil but you can. Just make sure they are completely frozen before wrapping or the foil will stick to the corn dogs and make it difficult to unwrap.

flour – $2.12/5 pound bag
cornmeal – $3.12/5 pound bag
sugar – $1.99/4 lb bag
baking powder – $2.38
milk – $3.99/gallon
eggs – $1.09/ dozen
hot dogs – $0.69
Total – $2.11

January 12, 2009 Posted by | -how to..., -kids favorites, -pork, MAIN DISHES, TIPS | , , , | Leave a comment

French Quarter Green Beans

Another New Orleans favorite.

What you’ll need:

3 ½ cups French style green beans
3 Tbl butter
1 can cream of mushroom soup
3 oz cream cheese, softened
1 tsp dried onion flakes
1 (8 ounce) can sliced water chestnuts, drained
¼ tsp garlic salt
¼ tsp ground black pepper
1 ½ cups shredded cheddar cheese
1 (2 ½ oz) package slivered almonds

Cook green beans according to package directions, drain and set aside. Melt butter in a heavy saucepan over low heat. Add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat and stir in remaining ingredients except for almonds and paprika. Spoon mixture into a lightly greased 1 ¾ qt. casserole. Top with almonds and sprinkle with paprika. Bake uncovered @ 375 degrees for 45 minutes. Serves 4.

green beans – $2.09
butter – $1.75/pound
cream of mushroom soup – $0.89
cream cheese – $2.06
water chestnuts – $2.06
shredded cheese – cheddar – $1.50
almonds- $2.00
Total – $8.74

January 12, 2009 Posted by | -vegetables, SIDE DISHES | , , , , , , , , , | Leave a comment

Fried green tomatoes

What you’ll need:

3 medium, firm green tomatoes
½ cup flour
¼ cup milk
2 eggs, beaten
2/3 cup fine dry bread crumbs or cornmeal
¼ cup olive oil
½ tsp salt
¼ tsp pepper

Cut unpeeled tomatoes into ½” slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in 4 separate shallow dishes. Heat 2 Tbl of olive oil in a skillet over medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. Fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. Makes 10 – 15 fried green tomatoes.

tomato – $1.00
flour – $2.12/5 pound bag
milk – $3.99/gallon
eggs – $1.09/ dozen
dry bread crumbs – $0.99
olive oil – $3.89
Total – $4.65

January 12, 2009 Posted by | -vegetables, SIDE DISHES | , , , | Leave a comment