The Eat Food NOT Money Cookbook

Simple strawberry shortcake

What you’ll need:

1 ½ c flour
2 Tbl granulated sugar
1 Tbl baking powder
½ tsp grated orange zest
3 Tbl unsalted butter or margarine, cut into pieces
¾ c skim milk

For filling:

2 pints fresh strawberries, sliced
1 Tbl orange juice
1 Tbl granulated sugar

For garnish:

Vanilla yogurt or whipped cream
Mint leaves

Preheat oven to 450 degrees. Spray a baking sheet with cooking spray and set aside. In a large bowl, sift together flour, sugar and baking powder. Stir in orange zest. Using a pastry blender or two knives, cut butter into flour mixture until coarse crumbs form. Quickly stir in milk until a soft dough forms. On a lightly floured surface, roll out dough to ½” thickness. Using a 2 ½” biscuit cutter, cut out biscuits, gathering and re-rolling until all the dough is used. Place on prepared pan and bake until golden, usually 12 – 15 minutes. Place on a wire rack and cool slightly. Combine strawberries, orange juice and sugar and mix well. Split warm biscuits in half. Top each bottom with filling. Place top on and place a spoonful of filling over that. Garnish with a dollop of yogurt or whipped cream and a sprig of mint. Serves 8.

Cost:
flour – $2.12/5 pound bag
sugar – $1.99/4 lb bag
baking powder – $2.38
oranges – $2.25/bag
butter – $1.75/pound
milk – $3.99/gallon
strawberries – $3.50
whipped topping – $0.99
Total – $7.16

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August 12, 2009 Posted by | -cakes/cupcakes, -fruit dishes | , , , , , , , , , | 1 Comment

Tomato-oyster bisque

What you’ll need:

4 Tbl butter, divided into 3 Tbl & 1 Tbl
3 Tbl flour
3 c milk, scalded (brought to a boil then removed from heat)
1 tsp salt
¼ tsp pepper
1 pint oysters with liquid
¼ tsp celery salt
1 egg, separated
¾ c condensed tomato soup, undiluted and heated

Melt the 3 Tbl butter in a deep pot. Whisk in the flour and blend well. Gradually add the milk, stirring constantly. Stir until smooth. Add the salt & pepper and set aside. In a separate pan, melt remaining butter with the oysters, oyster juice and celery salt. When the edges of the oysters start to curl, remove from heat and beat in the egg yolk with a wire whisk. Add the oyster mixture to the milk mixture stirring well. Reduce heat to low. Stir in tomato soup and heat through. In a mixing bowl, beat egg white until stiff. Place the beaten egg white in a soup tureen or large serving bowl. Pour the oyster mixture over the top of the beaten egg white and gently fold the two together. Serve with oyster crackers. Feeds 4 – 5.

Cost:
butter – $1.75/pound
flour – $2.12/5 pound bag
milk – $3.99/gallon
oysters – $3.00
eggs – $1.09/ dozen
condensed tomato soup – $0.89
Total – $5.36

August 4, 2009 Posted by | -oyster, MAIN DISHES, SEAFOOD/FISH | , , , , , , | 1 Comment