The Eat Food NOT Money Cookbook

Pineapple chiffon pie

*A special note to Chris: This recipe calls for softened gelatin*

What you’ll need:

  • 4 eggs, separated
  • 1 c sugar, divided
  • juice of half a lemon
  • 1 c pineapple, cut into small chunks
  • 1/2 c cream
  • pinch of salt
  • 1 tsp vanilla
  • 1 (4 oz) pkg gelatin softened in 1/4 c water (stir gelatin and water together and allow to sit for approximately 5 minutes)
  • 1 (9″) pie crust, baked and cooled

In a heavy saucepan over medium heat, cook and stir the egg yolks, 1/2 c sugar, lemon juice, cream, salt, pineapple chunks and vanilla until it is slightly thickened. Remove from heat and whisk in softened gelatin. Allow to cool. Beat the egg whites until fluffy and then gradually beat in the remaining 1/2 c sugar until stiff peaks form.* Fold into cooled custard. Pour into cooled pie crust and chill for at least one hour. Serve each slice topped with whipped cream. Makes 1 pie.

*If you allow the egg whites to come to room temperature, they will beat up much fluffier.

Cost:
eggs (18 count) -$1.47
sugar – $2.42
lemons – $1.99/4
pineapple – $1.09
cream – $1.12
vanilla (2 oz) – $1.96
gelatin – $0.99
frozen pie shells (2) – $1.88
Total – $4.58

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February 12, 2010 Posted by | -fruit dishes, -pies, DELICIOUS DESSERTS, TIPS | , , , , , , | Leave a comment

Baked corn

A special note to Joni: This recipe uses buttered crumbs 😀 For the rest of you, I gave a tip a little while back on what buttered crumbs are. Just mix equal amounts of crumbs and softened butter together.

What you’ll need:

  • 3 Tbl butter
  • 3 Tbl flour
  • 1 1/2 tsp salt
  • Dash of pepper
  • 1 1/2 c light cream
  • 2 1/4 c (8 – 9 ears; remove corn from cob) cooked corn
  • 3 eggs, beaten
  • 3/4 c buttered crumbs
  • Paprika

Preheat oven to 350 degrees. Bring the cream to a boil and then remove from heat. In a deep skillet, melt the butter and then whisk in the flour. Add the salt & pepper. Add the hot cream all at one and stir with a whisk over medium heat until thickened and smooth. Remove from heat. Stir in corn. Slowly stir in eggs, whisking the entire time. Pour into a greased 5 – 6 cup casserole dish. Top with buttered crumbs and sprinkle paprika on top. Place casserole dish into a shallow pan filled 1″ deep with hot water. Bake 45 – 50 minutes covering the top with foil if it’s browning too much. Feeds 6.

Cost:
butter – $2.38
all purpose flour – $1.25
cream – $1.12
corn – $0.50/ear
eggs (18 count) -$1.47
bread crumbs – $1.89
Total – $5.79

January 21, 2010 Posted by | -vegetables, SIDE DISHES | , , , , | 4 Comments

Homey Click Salad

I promised you one of my “notebook recipes” today and this is the one I picked. This is great as a brunch.

What you’ll need:

  • Cooked meat from a 4 lb chicken (about 2 cups) or 2 cans chunk chicken*
  • 1 c celery, cut on an angle
  • 1 c green bell pepper, minced
  • 2 tsp grated onion
  • 2/3 c mayonnaise
  • 1/4 c light cream
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2 Tbl vinegar

In a large bowl, mix together meat, celery, bell pepper and onion. Set aside. In another bowl, mix together mayonnaise, cream, vinegar and salt and pepper. Mix into meat mixture well. Chill for at least one hour or overnight covered with plastic wrap. Stir once before serving. Tastes great served with cranberry sauce or a tart jelly. Feeds 4 – 6.

*If using canned chicken, break up the chicken chunks with a fork before mixing with other ingredients.

Cost:
canned chicken chunks – $2.50
bell pepper – $0.90
yellow onions (3 lbs) – $0.99
mayonnaise – $3.12
cream – $1.12
vinegar (small) – $0.92
Total – $6.50

December 28, 2009 Posted by | -chicken, MAIN DISHES | , , , , , | 2 Comments