The Eat Food NOT Money Cookbook

Barbecue sauce

Barbecue, or as we have always called it, BBQ is just not the same without a good sauce. I’d like to share three of mine today. They are all good on any kind of meat or grilled seafood. This first one is very simple and is particularly good on chicken. The second takes a little time but is worth the wait. It’s excellent on pork. The third is perfect when grilling fish or shrimp. It can be used to baste the seafood while it is grilling or is also good as a marinade before grilling.

BBQ sauce #1
(Makes about 3/4 cup)

What you’ll need:

  • 2 Tbl Worcestershire
  • 1/2 lb (2 sticks) butter
  • 2 Tbl vinegar
  • 12 drops Tabasco sauce

Mix all together and heat over medium heat until mixture comes to a boil. Remove from heat. Use immediately.

Cost:
Worcestershire sauce – $1.79
butter – $2.38
vinegar (small) – $0.92
Tabasco sauce – $1.59
Total – $1.66

BBQ sauce #2
(Makes about 3 cups)

What you’ll need:

  • 1 clove garlic, chopped finely
  • 1 medium onion, minced
  • 3 Tbl butter
  • 2 Tbl vinegar
  • 1 Tbl orange juice
  • 6 Tbl brown sugar
  • 2 c ketchup
  • 1 c water
  • 1 1/2 c finely diced celery
  • 3 tsp salt
  • 1 tsp mustard
  • 1 tsp cinnamon
  • 4 Tbl Worcestershire
  • small can of crushed pineapple

In a large, deep pot, saute the garlic and onion in the butter. Mix in remaining ingredients. Allow to simmer for 45 minutes adding water if it becomes too thick. Let cool 10 minutes before using.

Cost:
garlic clove – $0.50/1 head
yellow onions (3 lbs) – $0.99
butter – $2.38
vinegar (small) – $0.92
orange juice – $2.99/gallon
brown sugar – $1.44
ketchup (small) – $1.58
celery – $0.99
mustard – $1.28
Worcestershire sauce – $1.79
crushed pineapple – $1.09
Total – $3.55

BBQ sauce #3
(Makes about 1 3/4 cups)

What you’ll need:

  • 1 c peanut or sesame seed oil
  • 1/4 c soy sauce
  • 1/2 c sherry

Mix all together well.

Cost:
oil (small) – $2.28
soy sauce $1.89
sherry – $2.00
Total – $2.89

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January 3, 2010 Posted by | -sauces/toppings/marinades/dressings, MAIN DISHES | , , , , , , , , , , , , , , , , , , , , | 1 Comment

Irish stew

My friend Sherri asked if I would be interested in sharing a post with her for St. Patrick’s Day. I would love too! She asked that it either be an Irish recipe or a green recipe (the color not the action…you know what I mean…Go green!) so today I bring you Irish Stew! Be sure to visit Sherri over at Everything in Moderation for more great St. Patrick’s Day recipes!!

Everything in Moderation: Irish Corned Beef and Cabbage

Irish Stew:

What you’ll need:

6 – 8 small lamb chops
1 Tbl oil
3 – 4 medium potatoes, peeled and quartered
2 c finely shredded cabbage
1 medium onion, chopped
1 large white leek, thinly sliced
12 small white onions
1 ½ c celery, diced
1 ½ c peas
Salt & pepper
Parsley, bay leaves, peppercorns, thyme and rosemary tied up in a cheesecloth

Lay the chops in a single layer in a large stockpot; season with salt and pepper. Brown both sides over medium-high heat. Drain off fat and cover chops with water. You want just enough water to cover them. Put seasoning pack (the herbs you put in cheesecloth) into the pot and bring to a boil. Reduce heat to low and simmer about 10 minutes. Add remaining ingredients except for peas and simmer for another 20 minutes. Stir in peas and continue simmering until potatoes are tender (about 10 more minutes). Remove herb pack before serving. Feeds 6.

Cost:
lamb chops – $3.50/lb
potatoes – $2.00/5 lb bag
cabbage – $2.00
onion – $1.12
leeks – $2.25
small onions – $1.50/bunch
celery – $0.99
frozen peas – $1.68
Total – $13.84

March 4, 2009 Posted by | -lamb, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES | , , , , , , , , , | 2 Comments

Shrimp Dip


From: Campbell’s Kitchen
Prep: 5 minutes
Chill: 2 hours
Serves: 2

What you’ll need:

1 pkg. (8 oz.) cream cheese, softened
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Shrimp Soup
1/2 tsp. Louisiana-style hot sauce
1/4 cup finely chopped celery
1 tbsp. finely chopped onion

Directions:

Stir the cream cheese until it’s smooth. Stir in the soup, hot sauce, celery and onion. Refrigerate for at least 2 hr.

Serve with the crackers, chips or fresh vegetables.

Tip: To soften cream cheese, remove from wrapper. On microwave-safe plate, microwave on HIGH 15 sec.

Cost:
cream cheese – $2.06
cream of shrimp soup – $1.89
celery – $0.99
onion – $1.12
Total – $6.06

March 3, 2009 Posted by | -party ideas, -shrimp, -super snacks, SEAFOOD/FISH | , , , , | 2 Comments

Chunky chicken salad


I worked for almost 10 years in a certain roast beef restaurant that shall remain nameless but I’m sure you would all recognize the hat. 😉 We made THE BEST chicken salad I have ever eaten! (With the exception of my grandmother’s of course.) The recipe we used at the restaurant made an enormous amount of chicken salad (as I’m sure you can imagine) so I scaled it down for home use. I left all the ingredients the same.

What you’ll need:

2 large (1 lb/ 16 oz) cans breast meat chicken chunks, drained and rinsed
1 cup (1 large or 2 small) diced red apples with the skins on
1 cup red seedless grapes, rinsed and sliced in half *measure after slicing*
½ cup diced fresh celery
½ cup chopped pecans
1 ½ cups mayonnaise

Put your gloves on because this recipe gets mixed by hand…literally! Add ingredients one at a time into a large bowl ending with the mayonnaise. Add the mayo ½ cup at a time and slightly stir in with a large spoon until you’ve reached desired creaminess. Use more for really creamy chicken salad and less for a dryer chicken salad. Mix it really well with your hands. This ensures that the mayo and the juices from the other ingredients get thoroughly mixed and if you use a spoon to just mix it up a little it will not taste the same I promise. I know because I tried it. Sometimes I’m stubborn. Refrigerate for at least 3 hours before serving. Serve on bread with lettuce or topping lettuce in a bowl or stuffed in a pita like in the picture mmm mmm. This makes about 2 ½ pounds of chicken salad or 8 – 10 servings. It can be kept refrigerated in an airtight container up to 3 days.

Cost:
canned chicken chunks – $2.50
apples – $2.25/bag
grapes – $1.99/bunch
celery – $0.99
pecans – $3.00
mayonnaise – $2.50
Total – $10.24

February 27, 2009 Posted by | -chicken, -party ideas, -vote for Foodista contest, MAIN DISHES | , , , , , | 5 Comments

Louisiana-Style Shrimp Casserole

I thought this would be a perfect recipe to post for Fat Tuesday! I got this from the Bisquick version of my Betty Crocker newsletter 🙂 Good stuff! And don’t forget your King Cake!

Louisiana-Style Shrimp Casserole

Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings

What you’ll need:

2 tablespoons butter or margarine
1 clove garlic, finely chopped
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup finely chopped celery
2 tablespoons Original Bisquick® mix
1 can (14.5 oz) diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
12 oz cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup Original Bisquick® mix
1/4 cup milk
1 egg

1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.

2. Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.

3. In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.

4. Bake 20 to 30 minutes or until crust is golden brown.

Cost:
butter – $1.75/pound
garlic cloves – $1.12
frozen mixed vegetables – $2.12
celery – $0.99
biscuit mix – $3.00
diced tomatoes – $0.89
1/2 lb 30/40 shrimp – $2.50
milk – $3.99/gallon
eggs – $1.09/ dozen
Total – $10.67

February 24, 2009 Posted by | -casseroles, -party ideas, -shrimp, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES, SEAFOOD/FISH | , , , , , , , | 1 Comment