The Eat Food NOT Money Cookbook

Cheese puffs

This recipe calls for pot cheese which is basically cottage cheese that has been drained longer and therefore has a slightly drier texture. If pot cheese is not available where you live, use cottage cheese but let it drain in a sieve for approximately half an hour before you use it. Also, this is a very time consuming recipe so don’t start it until you have plenty of time!

What you’ll need:

  • 1 lb Feta cheese
  • 1 (12 oz) pkg pot cheese
  • 5 eggs
  • 1/2 c parsley or dill, finely chopped
  • 1/2 lb real butter OR 1/4 lb real butter + 1/4 lb margarine
  • 1 lb Phylo pastry sheets

Crumble Feta into small pieces into a large bowl. Add pot cheese and blend well. Add the eggs and beat thoroughly. Mix in the herbs. Set aside. Carefully cut the Phylo pastry into three equal portions. Put two of the portions (covered) into the refrigerator until ready to use. Place a damp towel over the portion you are working with. Phylo dough dries out very quickly and you don’t want it dry. You are going to work with one sheet at a time.

Remove one sheet of dough, place on a flat surface and butter well using a pastry brush. Fold the long side towards the middle making a strip about 2″ wide. Butter again. Place 1 Tbl of the cheese mixture on the bottom right hand corner of the strip and fold over into a triangle shape. Keep folding and making triangles until you get to the end of the strip. Lightly butter the finished triangle and place on a cookie sheet that has been sprayed with non-stick cooking spray. Continue this process until all the dough/cheese has been used. This should make 75 pieces.

Bake @ 425 degrees for 20 minutes, turning once. Cool for 5 minutes before serving.

Cost:
Feta cheese – $4.79/lb
cottage cheese – $2.86
eggs (18 count) -$1.47
herbs – $1.20 in store/free from herb garden
butter – $2.38
Phylo dough – $3.89
Total – $14.28/$0.19 per piece

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January 17, 2010 Posted by | -party ideas, HOLIDAYS/SPECIAL OCCASIONS | , , , , , , , , | 3 Comments

Salmon fromage

When I think of canned salmon, I always think of salmon patties. This is a delicious alternative to the “same old thing”.

What you’ll need:

  • 2 cans salmon
  • 1/2 c milk
  • 1/4 c butter
  • 2 Tbl finely chopped onion
  • 1/4 c flour
  • dash of Tabasco
  • 1 1/2 c cottage cheese
  • hot biscuits
  • parsley & pimento strips for garnish, optional

Drain the salmon but do not discard the liquid. Mix liquid and milk together and set aside. Break salmon into pieces using a fork, set aside. Melt the butter in a heavy saucepan. Add onion and cook until transparent. Whisk in flour. Add milk/salmon liquid all at once and cook and stir over medium heat until the mixture begins to thicken. Add Tabasco. Fold in the cottage cheese and stir gently until it is heated back through. Add salmon and stir gently until heated through again. Serve over hot, split biscuits. Feeds 6.

Cost:
canned salmon – $2.12
milk – $1.78/gallon
tub butter – $2.38
yellow onions (3 lbs) – $0.99
all-purpose flour – $1.25
Tabasco sauce – $1.59
cottage cheese – $2.12
canned biscuits – $2.28/4 pack
Total – $7.08

January 4, 2010 Posted by | -salmon, MAIN DISHES, SEAFOOD/FISH | , , , , | Leave a comment

Baked buffalo wings with bleu cheese dipping sauce

No football party would be complete without buffalo wings!

For wings:

What you’ll need:

2 lb chicken drumettes
2 Tbl honey
2 Tbl ketchup
2 Tbl Tabasco sauce
1 Tbl Worcestershire sauce
Paprika

Preheat oven to 350 degrees. Line a cookie sheet with foil. Remove skin from chicken. In a large zipper close baggie mix honey, ketchup, Tabasco and Worcestershire sauce. Add chicken. Seal bag and refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. Pour chicken coated in marinade onto prepared pan and sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Makes about 24 wings.

For dipping sauce:

What you’ll need:

1/3 c cottage cheese
½ tsp white wine vinegar
2 Tbl milk
1 Tbl crumbled bleu cheese
1/8 tsp white pepper (it can be black but I prefer white for this recipe)
1 garlic clove, finely chopped

In a blender or food processor, place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover; refrigerate until serving. Makes about ½ cup of dressing.

Cost:
chicken wings – $4.85/bag
honey – $1.12
ketchup – $1.89/big bottle
Worcestershire sauce – $1.79
cottage cheese _$2.12
vinegar – $1.19
milk – $3.99/gallon
bleu cheese – $3.16/pound
garlic cloves – $1.12
Total – $8.98

January 16, 2009 Posted by | -chicken, -party ideas, -sauces/toppings/marinades/dressings, MAIN DISHES | , , , , , , , , , | Leave a comment

Pasta salad

I love pasta salad. I could eat it as the main course.

What you’ll need:

1 (8oz) pkg seashell pasta
½ c finely chopped cauliflower
½ c finely chopped broccoli
½ c diced red bell pepper
1 c cottage cheese
Salt & pepper to taste

Boil pasta in salted water for 8 – 10 minutes or until pasta is cooked to desired tenderness. Drain and rinse with cold water to cool. Combine cooled pasta with remaining ingredients in a large bowl, mixing well. Refrigerate at least 1 hour before serving. Feeds 4.

Cost:
seashell pasta – $1.89
cauliflower – $2.25
broccoli – $1.89
bell pepper – $0.90
cottage cheese – $2.12
Total – $8.68

December 26, 2008 Posted by | -pasta, -vegetables, SIDE DISHES | , , , , | Leave a comment