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

Quick & Easy Hopping John

This is a traditional New Year’s Day “good luck” meal. Happy New Year’s Eve everyone!

What you’ll need:

  • 1/2 c dry black eyed peas or 1 pkg frozen black eyed peas
  • 1 strip of bacon, cooked til crisp and crumbled
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 c hot, cooked rice
  • 1 Tbl red wine vinegar
  • salt & pepper to taste
  • 2 Tbl chives, chopped
  • 2 Tbl parsley, chopped

Cook the beans, drain but reserve 1/4 c of the liquid, set aside. Add onion to same pan and saute over medium heat 1 minute in one Tbl of the reserved liquid. Add garlic clove and cook 3 minutes more.  Add peas, rice, vinegar and enough of the reserved liquid to make the mixture moist. Cook for 5 minutes. Stir in salt & pepper. Put into 4 serving bowls. Top each with a portion of the bacon, chives and parsley. Serve immediately. Feeds 4.

Cost:
dry peas – $1.00
bacon – $2.98/lb
yellow onions (3 lbs) – $0.99
garlic clove – $0.50/1 head
rice – $1.32
vinegar (small) – $0.92
herbs – $0.50
Total – $2.18

December 31, 2009 Posted by | -bacon, -vegetarian (*or almost*), HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES | , , , , , , , | 4 Comments

Herb dressing

This is a tasty homemade salad dressing that can be kept up to a week in the refrigerator. It makes about 2/3 of a cup.

What you’ll need:

  • 1/2 c salad oil (This is really any oil you like. It can be corn, vegetable or olive oil)
  • 3 Tbl wine vinegar
  • 1/8 tsp powdered thyme
  • 1/8 tsp powdered marjoram
  • 1/4 tsp dried basil leaves OR 4 fresh basil leaves, chopped finely
  • 1 Tbl minced onion
  • 1/2 tsp salt
  • 1 Tbl parsley, finely chopped

Combine all ingredients in a salad dressing jar or any jar with a tight fitting lid. Shake vigorously. Let stand for 10 minutes before using. Shake again before each use.

Cost:
vegetable oil (regular) – $2.28
vinegar (small) – $0.92
herbs & spices – $1.50
Total – $1.82

December 29, 2009 Posted by | -sauces/toppings/marinades/dressings, OTHER STUFF | , , , , , , | 2 Comments

Just a tip

Add 1/2 tsp season salt to 1 c sour cream. Stir in 1/2 tsp parsley flakes. Mix well. Use as a dip or to top baked potatoes.

December 8, 2009 Posted by | TIPS | , , , , | Leave a comment

French Quarter Sauce (for shrimp)

Most of you know that I am a huge fan of seafood. Specifically, I’m a huge fan of shrimp. Especially boiled shrimp! This recipe is made just for boiled shrimp. It makes about 1/4 cup of sauce.

What you’ll need:

2 Tbl cider vinegar
6 Tbl olive oil
3 Tbl Dijon mustard
1 clove garlic, minced
6 anchovy fillets, mashed to a pulp
1/2 tsp salt
1 Tbl finely chopped parsley
1 Tbl finely chopped chives
1 hard boiled egg, minced well

Mix all ingredients well and chill thoroughly. Serve over chilled, shelled and deveined boiled shrimp.

Cost:
vinegar – $0.92
oil – $2.28
mustard – $1.28
garlic cloves – $1.12/lb
anchovy fillets – $1.38/can
eggs (18 count) -$1.47
Total – $2.47

December 4, 2009 Posted by | -sauces/toppings/marinades/dressings, -shrimp, SEAFOOD/FISH | , , , , , , | 1 Comment