The Eat Food NOT Money Cookbook

Just a tip

Add 1/2 tsp season salt to 1 c sour cream. Stir in 1/2 tsp parsley flakes. Mix well. Use as a dip or to top baked potatoes.

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December 8, 2009 Posted by | TIPS | , , , , | Leave a comment

Just a tip

1/4 cup of lime juice plus 1 minced garlic clove makes a good marinade for beef.

November 28, 2009 Posted by | TIPS | , , , | Leave a comment

Turkey and Cornbread Stuffing Casserole

This recipe for a great way to use your Thanksgiving leftovers came in my Bisquick newsletter from Betty Crocker this morning and it looked so good I just had to share it with you! My cost is based on using generic products but because the recipe came from Betty Crocker, I left it as they had it.

What you’ll need:

1 can (10 3/4 oz) condensed cream of chicken or celery soup
1 1/4 cups milk
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1/2 cup dried cranberries
4 medium green onions, sliced (1/4 cup)
2 cups cut-up cooked turkey or chicken
1 1/2 cups cornbread stuffing mix
1 cup Original Bisquick® mix
1/4 cup milk
2 eggs

Prep Time: 15 min
Total Time: 55 min
Makes: 6 servings

1. Heat oven to 400°F. Grease bottom and side of 3-quart casserole with shortening or cooking spray.

2. In 3-quart saucepan, heat soup and 1 1/4 cups milk to boiling, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in turkey and stuffing mix. Spoon into casserole.

3. In small bowl, stir remaining ingredients until blended. Pour over stuffing mixture.

4. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

High Altitude (3500-6500 ft): Increase 1 1/4 cups milk to 1 1/2 cups.

Make the Most of This Recipe

Serve-With…

Serve this cozy casserole with a side of cranberry-orange relish or cranberry sauce.

Variation…

No dried cranberries on hand? You can leave them out of the recipe or use raisins instead.

Nutrition Information:

1 Serving: Calories 380 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g, Trans Fat 1g); Cholesterol 120mg; Sodium 870mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 13g); Protein 22g Percent Daily Value*: Vitamin A 20%; Vitamin C 2%; Calcium 15%; Iron 15% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Cost:
cream of chicken soup – $0.69
milk – $3.99/gallon
frozen peas – $1.68
cranberries – $2.49/lb
small onions – $1.50/bunch
leftover turkey – $0.00
stuffing mix – $1.09
biscuit mix – $3.00
eggs – $1.09/ dozen
Total – $7.29

November 27, 2009 Posted by | -turkey, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES, TIPS | , , , , , , , , , , | Leave a comment

Just a tip

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Ginger Ale mixed with sherbert makes a quick, easy and creamy punch.

November 20, 2009 Posted by | -party ideas, DRINKS FOR ALL OCCASSIONS, TIPS | , | 1 Comment

Preparation of fresh green chili peppers

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If you’re a gardener, you probably have some peppers ready to pick right about now. Green chili peppers can be used to make sauces and in recipes to add spice. It’s really simple to get them ready to be used…

Rinse and drain the chilies. Using a fork or a toothpick, perforate the outer skin to allow steam to escape. Place on hot grill or under the broiler until they are uniformly blistered, turning them often to prevent burning. Place in a bowl and cover with a cold, damp dish towel for 5 minutes. Starting at the stem end, peel the outer skin downward. Remove the stem and seeds. Use in any recipe calling for green chilies (I’ll give you a good one tomorrow). To control the “heat”, remove the seeds and veins for mild, leave some behind for hot. All the heat is in the veins and seeds.

September 16, 2009 Posted by | -how to..., TIPS | | 2 Comments