The Eat Food NOT Money Cookbook

Barbecue sauce

Barbecue, or as we have always called it, BBQ is just not the same without a good sauce. I’d like to share three of mine today. They are all good on any kind of meat or grilled seafood. This first one is very simple and is particularly good on chicken. The second takes a little time but is worth the wait. It’s excellent on pork. The third is perfect when grilling fish or shrimp. It can be used to baste the seafood while it is grilling or is also good as a marinade before grilling.

BBQ sauce #1
(Makes about 3/4 cup)

What you’ll need:

  • 2 Tbl Worcestershire
  • 1/2 lb (2 sticks) butter
  • 2 Tbl vinegar
  • 12 drops Tabasco sauce

Mix all together and heat over medium heat until mixture comes to a boil. Remove from heat. Use immediately.

Cost:
Worcestershire sauce – $1.79
butter – $2.38
vinegar (small) – $0.92
Tabasco sauce – $1.59
Total – $1.66

BBQ sauce #2
(Makes about 3 cups)

What you’ll need:

  • 1 clove garlic, chopped finely
  • 1 medium onion, minced
  • 3 Tbl butter
  • 2 Tbl vinegar
  • 1 Tbl orange juice
  • 6 Tbl brown sugar
  • 2 c ketchup
  • 1 c water
  • 1 1/2 c finely diced celery
  • 3 tsp salt
  • 1 tsp mustard
  • 1 tsp cinnamon
  • 4 Tbl Worcestershire
  • small can of crushed pineapple

In a large, deep pot, saute the garlic and onion in the butter. Mix in remaining ingredients. Allow to simmer for 45 minutes adding water if it becomes too thick. Let cool 10 minutes before using.

Cost:
garlic clove – $0.50/1 head
yellow onions (3 lbs) – $0.99
butter – $2.38
vinegar (small) – $0.92
orange juice – $2.99/gallon
brown sugar – $1.44
ketchup (small) – $1.58
celery – $0.99
mustard – $1.28
Worcestershire sauce – $1.79
crushed pineapple – $1.09
Total – $3.55

BBQ sauce #3
(Makes about 1 3/4 cups)

What you’ll need:

  • 1 c peanut or sesame seed oil
  • 1/4 c soy sauce
  • 1/2 c sherry

Mix all together well.

Cost:
oil (small) – $2.28
soy sauce $1.89
sherry – $2.00
Total – $2.89

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January 3, 2010 Posted by | -sauces/toppings/marinades/dressings, MAIN DISHES | , , , , , , , , , , , , , , , , , , , , | 1 Comment

Christmas breakfast casserole

Hey guys! I hope y’all had a great Christmas! Ours was wonderful! 😀 We went to my husband’s son & his wife’s home for breakfast and she made a delicious casserole for us. I thought it was so good (and simple!) that I’d share the recipe with you.

What you’ll need:

  • 1 dozen eggs
  • 1/8 c milk
  • 2 Tbl butter, divided
  • 1 lb breakfast sausage
  • 3 c shredded cheddar cheese, divided
  • 1 bag frozen, shredded hash browns

Beat the eggs and milk together and scramble in 1 Tbl butter. Put half the scrambled eggs in the bottom of a casserole dish and set the other half aside. Brown the sausage, crumbling it as it cooks. Drain. Put into a large bowl and set aside. Brown the hash browns in 1 Tbl butter. Mix together the cooked hash browns, cooked sausage and 1 1/2 cups of shredded cheese. Spread on top of eggs in casserole dish. Top with remaining eggs and then the remaining cheese and bake @ 350 degrees until the cheese is melted, about 10 minutes. Feeds 4.

Cost:
eggs (18 count) -$1.47
milk – $1.78/gallon
pork sausage – $1.89
shredded cheddar – $1.98
frozen shredded hash browns – $2.29
Total – $7.30

December 26, 2009 Posted by | -breakfast items, -casseroles, -sausage, -vote for Foodista contest, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES | , , , , , , | 3 Comments

Pork and rice skillet supper

I like this best with orange but the apricot is very good too.

What you’ll need:

4 boneless pork chops, 3/4-inch thick each
3 cups chicken stock
3/4 cup apricot preserves OR orange marmalade
1 tbsp. Dijon-style mustard
2 cups uncooked INSTANT white rice

Cook the pork in a 12-inch nonstick skillet over medium-high heat until it’s well browned on both sides. Remove from pan. Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender. Serves 4.

Cost:
pork chops/strips – $3.50
bouillon cubes – $1.89/jar of 20
marmalade – $2.12
rice – $2.12
Total – $6.01

March 31, 2009 Posted by | -pork, -rice, MAIN DISHES, SIDE DISHES | , , , , , , , , | 2 Comments

Roasted pork loin

Apples and sweet potatoes make this dish. Delicious!

What you’ll need:

3 large sweet potatoes, peeled and cut into 1 inch pieces
1 (3 lb) boneless pork loin
6 large apples, cored, quartered and then the quarters cut in half
1 medium onion, cut into ½ inch wedges
6 garlic cloves, peeled and smashed
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp allspice
1 Tbl brown sugar
¾ c apple juice
1 Tbl butter or olive oil

For the rub:

1 tsp dried thyme
½ tsp dry mustard
½ tsp allspice
1 tsp sage
Salt & pepper

Preheat oven to 375 degrees. Cook the sweet potatoes in lightly salted water until tender, about 10 minutes. Drain and rinse with cold water to stop cooking. Set aside. Cover the surface of the pork loin with the rub. Rub it in really well. You want the flavors to cook into the meat. Heat a large skillet over high heat. Add the butter/oil. Sear the pork in the pan for 2 minutes on each side. Remove from pan. Reduce the heat to medium-high. Add the remaining ingredients except the juice and sweet potatoes. Sauté until lightly brown, about 5 minutes. Remove the apple mixture and place in the bottom of a small roasting pan. Set the pan aside (you’re not done with it yet) Add the sweet potatoes to the apple mixture and stir to combine. Place the pork on top of that mixture. Return the skillet to the burner; add the juice and bring to a boil, scraping up all the brown bits. Pour over the meat and apples. Place in oven and roast until the meat is cooked through, about 50 – 60 minutes. Baste the pork occasionally with the pan juices, adding a little water if necessary. After cooking allow the meat to rest about 10 minutes before cutting into slices. Feeds 6.

Cost:
sweet potatoes – $1.99/lb
pork loin – $2.25/lb
apples – $2.25/bag
onion – $1.12
garlic cloves – $1.12
apple juice – $1.99
Total – $12.97

February 5, 2009 Posted by | -pork, MAIN DISHES | , , , , , , , , , , | 4 Comments

Orange pork

The citrus in this recipe is pleasing to the eye and taste buds.

What you’ll need:

1 ½ lbs pork strips
1 tsp oil
½ c orange juice
½ c pineapple juice
2 garlic cloves, minced
2 tsp cornstarch
1 tsp grated orange peel
1 ½ tsp dried basil leaves
Pinch of salt & pepper
Rice

Cook the rice according to package directions and set aside if it’s finished before the pork. In a large pan, heat oil over medium heat. Add pork and cook for about 8 minutes, stirring often, until the meat is cooked through. In a large boil combine remaining ingredients except the salt and pepper and rice. Mix well. Pour over the pork and continuing cooking over medium heat, bring to a boil. Remove from heat and allow to cool for about 4 minutes, stirring constantly. Salt & pepper the meat and place over top of rice. Pour sauce from pan over the top of that. Garnish with additional orange slices if desired. Makes 5 servings.

Cost:
pork chops/strips – $3.50
orange juice – $2.99/gallon
pineapple juice – $2.50
garlic cloves – $1.12
cornstarch – $1.29
rice – $2.12
Total – $6.78

January 8, 2009 Posted by | -pork, MAIN DISHES | , , , , , , , | Leave a comment