The Eat Food NOT Money Cookbook

Country Scalloped Potatoes



From: Campbell’s Kitchen
Prep: 15 minutes
Bake: 1 hour 10 minutes
Stand: 10 minutes
Serves: 6

What you’ll need:

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell’s® Chicken Gravy
1 cup milk
5 medium potatoes, peeled and thinly sliced (about 5 cups)
1 small onion, thinly sliced (about 1/4 cup)
2 1/2 cups diced cooked ham
1 cup shredded Cheddar cheese (about 4 ounces)

Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.

Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.

Cost*:
cream of celery soup – $1.19
gravy – $1.49/jar
milk – $3.99/gallon
potatoes – $2.00/5 lb bag
onion – $1.12
cooked ham – $2.12/lb
shredded cheese – cheddar – $1.50
Total – $7.69

*As usual, I use generic products and the cost is based on those prices.

March 2, 2009 Posted by | --potatoes, SIDE DISHES | , , , , , , | 3 Comments

Love is in the air…A Valentine’s Day dinner


Tomorrow is Valentine’s Day ♥ I thought for today I would post an entire meal instead of just one recipe. I’m giving you two main dishes to choose from. Check out the total at the bottom. It’s a lot less than you’d pay at the restaurant for all this!

The main dishes:

Orange glazed chicken

What you’ll need:

1/3 c sweet orange marmalade
1 Tbl hot mustard
2 tsp soy sauce
2 tsp lemon juice
1 – 2 lb Chicken pieces (which pieces are your choice; I prefer breasts but this is good on all parts)
Salt & pepper to taste

Preheat the oven to 450 degrees. Cover a 1” deep baking dish with foil. Lightly oil the foil. Wash & pat dry chicken pieces & salt and pepper; roast, skin side up, 30 minutes or until cooked through and golden brown. While the chicken is baking, mix together remaining ingredients. Remove chicken from oven and spoon marmalade mixture over all pieces. Return to oven. Change heat to broil and broil chicken 3 to 5 minutes or until the glaze is bubbly. Let sit 5 minutes before serving.

Marinated steaks

This recipe will make more rub than is needed for one meal. Store the leftovers in an airtight container up to 90 days.

What you’ll need:

Steaks
¼ c pepper
¼ c salt
¼ c garlic powder
2 Tbl paprika
¼ c onion powder
2 Tbl meat tenderizer
2 Tbl season salt
1 Tbl celery salt
Soy sauce

In a large zipper bag mix together all ingredients except steaks and soy sauce. Using washed hands rub the mixture over the steaks. Rub it in really good! Rub a small amount of soy sauce over the steaks. Place in a different zipper bag. PLACE IN REFRIGERATOR FOR 24 HOURS, turning occasionally. I’m screaming at you because I want you to get it in the refrigerator today so it will be ready for dinnertime tomorrow =) Bake steaks @ 350 degrees for 20 minutes or until they’re cooked through.

The sides:

Tossed green salad with red wine vinaigrette dressing

What you’ll need:

1 bag mixed greens or desired salad greens
1 pkg croutons
1 Tbl Dijon mustard
¼ c balsamic vinegar
2 Tbl red wine vinegar
¼ c water
2 tsp sugar
1 tsp salt
1 tsp pepper
½ c extra virgin olive oil
¼ c canola oil

Place washed & dried greens in a bowl. Toss in croutons. In a separate bowl, mix together remaining ingredients except oils. Slowly whisk in oils. If you have a salad dressing shaker you can mix this up in it. Be sure to add the oils slowly, mixing well after each addition. Refrigerate any leftovers.

Herb roasted potatoes

What you’ll need:

10 – 15 red potatoes, washed and patted dry
¼ c butter, melted
2 tsp paprika
1 tsp parsley
1 tsp chervil
1 tsp chives
1 tsp tarragon

Cut potatoes in half. Brush the cut sides of each potato with melted butter. In a small bowl, mix together herbs. Place buttered potatoes on a cookie sheet and sprinkle with herbs. Bake @ 325 for about an hour or until potatoes are tender and lightly browned.

The after dinner drink:

A fuzzy thing

What you’ll need:

2 oz vodka
1 oz triple sec
1 ½ oz peach schnapps
1 splash orange juice
1 splash pineapple juice
Sweet & sour mixer (this can be found with the alcohol or on the drink aisle in most grocery stores including Walmart. It is also at the liquor store.)

Pour the alcohol first, then add the juice. Add a little sweet & sour mixer but not too much or it will overpower the juices. Shake before serving and make sure you don’t use too much ice. This drink just needs a little.

The dessert:

Cherry cobbler with crumb topping

What you’ll need:

1 can cherry pie filling
2 Tbl butter
½ c quick cooking oatmeal
¼ c flour
½ c sugar
2 – 4 Tbl chopped pecans

Spray a casserole dish with nonstick cooking spray. Pour cherry pie filling into casserole dish. In a medium bowl, mix together butter, oatmeal, flour, sugar and pecans until crumbly. Sprinkle over the top of cherry pie filling. Bake @ 350 degrees for 20 – 25 minutes. Serve warm.

Cost:
marmalade – $2.12
mustard – $0.79
soy sauce $1.89
lemons – $1.99/4
chicken breast – $5.00/4 pack
sirloin steak – $4.50
seasonings – $3.50
lettuce – $0.89/head
croutons – $1.19
vinegar – $1.19
olive oil – $3.89
sugar – $1.99/4 lb bag
potatoes – $2.00/5 lb bag
butter – $1.75/pound
vodka – $2.50/small bottle
schnapps – $2.50
orange juice – $2.99/gallon
pineapple juice – $2.50
mixer – $3.25
pie filling – $1.99
oatmeal – $1.59
flour – $2.12/5 pound bag
pecans – $3.00
Total – $28.16 with steak
$30.70 with chicken breasts

♥ Happy Valentine’s Day everyone! ♥

February 13, 2009 Posted by | --potatoes, -beef, -chicken, -contains alcohol, -fruit dishes, DELICIOUS DESSERTS, DRINKS FOR ALL OCCASSIONS, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES, SIDE DISHES | , , , , , , , , , , | 4 Comments

Italian Vegetable Soup

To make this vegetable soup a vegetarian dish just substitute vegetable broth for the chicken broth. Also I always make my own broth using bouillon cubes but the canned broth is great too.

What you’ll need:

3 ½ c chicken broth
1 medium – large potato, peeled and cubed
1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
½ c frozen peas
1 tsp Italian seasoning
½ tsp pepper
½ c small shell pasta, cooked and drained
1 can (14-½ oz) diced tomatoes, undrained

In a large saucepan, combine all the ingredients except the pasta and diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes. Cook and stir about 10 minutes or until it is heated through. Feeds 6.

Cost:
bouillon cubes – $1.89/jar of 20
potatoes – $2.00/5 lb bag
onion – $1.12
fresh carrots – $1.19
celery – $0.99
frozen peas – $1.68
seashell pasta – $1.89
diced tomatoes – $0.89
Total – $6.20

February 7, 2009 Posted by | -vegetarian (*or almost*), MAIN DISHES | , , , , , , , , | 3 Comments

Parmesan potato patties

Another great way to use leftover mashed potatoes. I’m making them tonight as a matter of fact.

What you’ll need:

About 3 c leftover mashed potatoes
1 egg
1/3 c parmesan cheese
1/3 c dry bread crumbs
Oil to fry in

Pat cold potatoes out on your countertop or cutting board to about ½ inch thickness. Cut six rounds from the potatoes with a 3” biscuit cutter. You may need to gather the potatoes and pat them back out as you work.

Beat the egg in a bowl large enough to place the potato rounds in. Mix the bread crumbs and parmesan in another bowl large enough for the potato rounds to fit in or on a plate.

Dip each round first in egg, then in bread crumbs, pushing the crumbs slightly into the patties.

Put them in the freezer no longer than 10 minutes (you don’t want them to freeze) or in the refrigerator if you’re preparing ahead of time like I am. Cook the patties in hot oil about 3 minutes on each side (until they are browned). Three cups of potatoes usually makes six patties.

Cost:
eggs – $1.09/ dozen
parmesan cheese – $1.99
dry bread crumbs – $0.99
Total – $0.97

January 8, 2009 Posted by | --potatoes, SIDE DISHES | , , , | Leave a comment

Creamy potato soup

This soup always makes me think of my mom. She loves potato soup!

What you’ll need:

3 c chicken broth
1 can evaporated milk
About 6 large potatoes
1 c onion, chopped
4 slices bacon, cooked and crumbled
½ c diced ham
1 garlic clove, chopped
1 pint whipping cream
Shredded cheddar cheese & chopped green onion for garnish

Sauté the onions and garlic in about a tablespoon of butter over medium heat until the onions are translucent. Scrape them into a large pot making sure to get all the good stuff off the bottom of the pan. Add chicken broth and milk and cook over medium heat about 2 minutes. Stir in remaining ingredients except for garnishes. Bring to a boil. Reduce heat and simmer until the potatoes are tender. Mash several of the potatoes against the side of the pot and stir to thicken the soup. The more you mash the thicker it will be. Add salt and pepper to taste and continue simmering over low heat for about 10 minutes or until soup is heated through and at the desired consistency. Sprinkle cheese and chopped green onion on top of individual bowls when serving. Makes about 10 bowls.

Cost:
bouillon cubes – $1.89/jar of 20
evaporated milk – $1.50
potatoes – $2.00/5 lb bag
onion – $1.12
bacon – $2.29/ 1 pound package
cooked ham – $2.12/lb
whipping cream – $1.49
garnish – $1.25
Total – $7.06

January 7, 2009 Posted by | --potatoes, -bacon, -pork, MAIN DISHES | , , , , , , , , , , | 1 Comment