The Eat Food NOT Money Cookbook

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

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

Cheesy Stuffed Eggs

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This variation of deviled eggs is unbelievably delicious! This recipe makes 12 stuffed eggs.

What you’ll need:

6 hard boiled eggs, peeled
1/4 c pasteurized cheddar cheese spread (like EZ Cheese)
2 Tbl mayonnaise
2 Tbl Dijon mustard
2 Tbl finely chopped parsley

Slice eggs lengthwise in half (longways). Remove yolks and set white halves on a plate. Mix yolks with remaining ingredients. Spoon or pipe (fill a pastry bag with mix and squeeze out) filling into egg halves. Chill for at least 30 minutes before serving.

Cost:
eggs (18 count) -$1.47
pasteurized cheddar cheese spread (EZ Cheese) – $2.98
mayonnaise – $3.12
mustard – $1.28
Total – $3.89

November 30, 2009 Posted by | -party ideas, -vote for Foodista contest, HOLIDAYS/SPECIAL OCCASIONS, SIDE DISHES | , , , , | Leave a comment

Old fashioned macaroni and ham salad

I remember this dish mainly from country funerals when all the ladies would make something and bring it to the hall for after the ceremony. It’s very simple and delicious!

What you’ll need:

1 1/2 c. cooked macaroni noodles, cooled
1 c. diced cooked ham
1/2 c. ground pickles (sweet or dill, whichever you prefer)
1 can pimentos, chopped
1 c. mayonnaise

Mix all together well and chill for at least 30 minutes before serving. Serves 4.

Cost:
elbow macaroni – $1.75
cooked ham – $2.12/lb
pickles – $2.12/jar
pimento – $3.00
mayonnaise – $2.50
Total – $6.62

November 15, 2009 Posted by | -pasta, SIDE DISHES | , , , , | 1 Comment

Southwestern grilled chicken strip sandwiches

I got this recipe off the back of a King’s Hawaiian Snacker Rolls package and loved them! I think you will too!

What you’ll need:

1 pkg King’s Hawaiian Snacker Rolls
1 pkg chicken breast strips (8 strips total)
2 slices Jack cheese, sliced in half
1 avocado, sliced
4 lettuce leaves

for seasoned mayo:

1/4 c mayonnaise
2 tsp taco seasoning
1 tsp lime juice
2 pinches sugar

Mix together mayo ingredients and set aside. Separate rolls into 4 bottoms and 4 tops; lightly butter each cut side and set aside. Cook chicken strips according to package directions. Place bread, butter side down, on a grill pan and cook until lightly toasted. Generously cover each half of toasted buns with mayo. Top each bottom with 1/2 slice of cheese, 2 chicken strips, 1 slice of avocado and a lettuce leaf. Feeds 2 – 4.

Cost:
Snacker rolls – $1.68
chicken strips – $4.85/2 lb bag
sliced cheese – $3.12
avocado – $1.99/lb
lettuce – $0.89/head
mayonnaise – $2.50
taco seasoning – $0.50
limes – $1.99/4
Total – $6.22/$1.55 per sandwich

March 28, 2009 Posted by | -chicken, -sandwiches, -super snacks, MAIN DISHES | , , , , , , | 1 Comment

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