The Eat Food NOT Money Cookbook

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

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

Crispy sweet potato wedges

You can make these potato wedges with or without the skin. It’s all a matter of personal taste. I like them with the skin.

What you’ll need:

4 medium sweet potatoes, cut into large, thick wedges*
1 Tbl vegetable oil
¼ tsp pepper
1/8 tsp salt
2 cloves garlic, minced
½ tsp paprika

Place wedges in a large bowl. Cover with cold water and let stand 15 minutes. Preheat oven to 425 degrees and spray a cookie sheet with non-stick cooking spray. Drain potato wedges and spread on a double layer of paper towels. Press another double layer of paper towels on the top to dry them. Place them in a dry bowl and toss with oil, salt & pepper. Arrange in a single layer on prepared pan and bake for 20 minutes. Using a spatula, turn potato wedges over and sprinkle with garlic and paprika. Bake until golden, about 20 minutes, turning the pan once about halfway through baking. Serve immediately. Feeds 4.

*To make with russet potatoes, omit paprika.

Cost:
sweet potatoes – $1.99/lb
vegetable oil – $2.89
garlic cloves – $1.12
Total – $5.39

August 5, 2009 Posted by | --potatoes, SIDE DISHES | , , , | 3 Comments

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

French Quarter Green Beans

Another New Orleans favorite.

What you’ll need:

3 ½ cups French style green beans
3 Tbl butter
1 can cream of mushroom soup
3 oz cream cheese, softened
1 tsp dried onion flakes
1 (8 ounce) can sliced water chestnuts, drained
¼ tsp garlic salt
¼ tsp ground black pepper
1 ½ cups shredded cheddar cheese
1 (2 ½ oz) package slivered almonds
Paprika

Cook green beans according to package directions, drain and set aside. Melt butter in a heavy saucepan over low heat. Add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat and stir in remaining ingredients except for almonds and paprika. Spoon mixture into a lightly greased 1 ¾ qt. casserole. Top with almonds and sprinkle with paprika. Bake uncovered @ 375 degrees for 45 minutes. Serves 4.

Cost:
green beans – $2.09
butter – $1.75/pound
cream of mushroom soup – $0.89
cream cheese – $2.06
water chestnuts – $2.06
shredded cheese – cheddar – $1.50
almonds- $2.00
Total – $8.74

January 12, 2009 Posted by | -vegetables, SIDE DISHES | , , , , , , , , , | Leave a comment

Gumbo

So good on a cold day. This recipe feeds 10 but it freezes well. It can be kept in the refrigerator up to 4 days and in the freezer up to 6 months.

What you’ll need:

1 lb okra, washed and sliced
2 bell peppers, chopped
2 onions, chopped
2 c celery, chopped
3 Tbl butter
1 tsp sugar
¼ tsp garlic salt
1 tsp paprika
½ tsp thyme
1 can corn, with juice
1 can whole tomatoes, with juice
2 c water
1 lb 30/40 shrimp, peeled with tails removed
¼ tsp celery salt (optional)

Sauté onions, peppers and celery in the butter. In a large pot, put sautéed vegetables and remaining ingredients except shrimp (add it about halfway through cooking). Cook over medium heat for about 30 minutes, stirring occasionally, until sauce has reduced and thickened. Serve with crackers.

Cost:
okra – $3.99/lb
bell pepper – $0.90
onion – $1.12
celery – $0.99
butter – $1.75/pound
sugar – $1.99/4 lb bag
whole kernel corn – $0.40
canned whole tomatoes – $1.19
½ lb 30/40 shrimp – $2.50
Total – $13.86

January 6, 2009 Posted by | -shrimp, -vegetables, MAIN DISHES | , , , , , , , , , , | Leave a comment