The Eat Food NOT Money Cookbook

Texas caviar

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This is a very simple cold “dip”. Serve with crackers or tortilla chips.

What you’ll need:

1 (14 oz) can black eyed peas, drained
1 (15 oz) can white hominy or sweet corn, drained
2 medium tomatoes, chopped
4 green onions, sliced
2 garlic cloves, minced
1 medium bell pepper, chopped
1/2 c. (1 small to medium) yellow or purple onion, chopped (the purple is sweeter)
1/4 c. cilantro, chopped
1 c. picante sauce

Combine all in a large bowl and mix lightly. Cover and chill for at least 2 hours, stirring occasionally.

Cost:
black eyed peas – $0.89
hominy – $0.54
tomato – $1.00
small onions – $1.50/bunch
garlic cloves – $1.12
bell pepper – $0.90
onion – $1.12
salsa – $1.59
Total – $8.54

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November 19, 2009 Posted by | -party ideas, -vegetables, -vote for Foodista contest, SIDE DISHES | , , , , , , , , | 2 Comments

Easy beef empanadas

I just love empanadas and these are super simple. Canned biscuits make it so easy although I do like making my own dough too. Maybe tomorrow I’ll post a different type of empanada with the homemade dough. =)

What you’ll need:

1 lb ground beef
1 garlic clove
1 tsp salt
1 (15 oz) can corn, drained
½ c chopped onion
8 oz (1 c) grated cheddar cheese
1 c salsa, any variety you prefer
2 cans of refrigerated biscuits

Brown the ground beef in a frying pan adding the salt and pepper just before done. Drain and allow to cool. In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese. Roll the biscuits out flat to about 2 ½ times their original size. Spoon about ¼ cup of the mixture onto the center of each circle being careful not the cover the edges. Fold the dough over the filling and pinch the edges closed. Make sure the edges are sealed well or your filling will ooze out while it’s baking! Place on lightly greased cookie sheet and bake @ 375 degrees until lightly browned, usually about 6 minutes but times may vary. Just watch them closely and when they are browned remove from oven. Serve warm. Makes 12 – 16 empanadas depending on how much filling you use on each one.

Cost:
ground beef – $2.00/lb
garlic cloves – $1.12
whole kernel corn – $0.40
onion – $1.12
shredded cheese – cheddar – $1.50
salsa – $1.59
canned biscuits – $1.09/4 pack
Total – $6.11

February 1, 2009 Posted by | ----ground beef, -beef, -party ideas, -vote for Foodista contest, MAIN DISHES | , , , , , , , | 6 Comments

Spicy corn fritters

I got this recipe off of the Betty Crocker website. I do a lot of cooking with biscuit mix and it just appealed to me. These fritters are delicious! The cost section that I always add to the bottom of my recipes has been figured with generic products (My apologies to Betty Crocker; I just can’t taste a difference). I’ve posted the recipe as it appeared originally though. Just know that you can use the generic products and get the same great taste.

What you’ll need:

Vegetable oil
4 cups Original Bisquick® mix
1 cup cold water
2 eggs
2 cans (15.25 ounces each) Green Giant® whole kernel corn, drained
2 cans (4.5 ounces each) Old El Paso® chopped green chilies, well drained
Old El Paso® salsa (any variety), if desired

Directions:

1. Heat oil (2 to 3 inches) in deep fryer to 375°F.

2. Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies.

3. Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

Makes 4 dozen fritters.

Variation: If you’re not up for spicy, check this. Skip the chilies and salsa, and serve the fritters with butter and maple syrup. Yum!

Success: Use a thermometer to make sure the oil temperature is 375ºF. Keep fritters crispy by placing them in an uncovered pan in a 300°F oven.

How to…

Test oil without a thermometer: If no thermometer is available, test the oil using a small cube of bread. As soon as you think the oil is hot enough, drop in the bread cube and count slowly to sixty. If the cube browns by this time, the oil is ready.

Cost:
biscuit mix – $3.00
eggs – $1.09/ dozen
whole kernel corn – $0.40
chilies – $1.19/can
salsa – $1.59
Total – $5.45

January 31, 2009 Posted by | -how to..., -party ideas, -vegetables, SIDE DISHES, TIPS | , , , , , | 1 Comment

Tex-Mex Penne

First, I love penne pasta. It holds flavor better than any other pasta to me. Second, this is a quick and easy dinner to throw together at the last minute. I think you’ll love it!

What you’ll need:

½ bag (8 oz) penne pasta, uncooked
1 lb Italian sausage, out of the casing
1 medium onion, chopped
1 small zucchini, chopped
1 red bell pepper, chopped
2 cans corn, drained or 2 c frozen corn
1 c salsa
2 cans diced tomatoes, with liquid
¾ tsp oregano
1 ½ c shredded cheddar cheese, divided
½ c fresh cilantro, chopped (optional but it does make a difference in taste to leave it out)

Cook penne according to package directions. Drain and set aside. In a large skillet over medium high heat, cook sausage, stirring frequently to break up into pieces. Drain and return to pan. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano and stir well. Bring to a boil and then cook for an additional 5 minutes, stirring often. Remove from heat and stir in 1 c shredded cheese, pasta and all but 2 Tbl cilantro. Mix well and pour into serving bowl. Top with ½ c cheese and 2 Tbl cilantro. Makes 6 servings.

Cost:
penne noodles – $1.89
Italian sausage – $2.12/lb
onion – $1.12
zucchini – $1.10/lb
bell pepper – $0.90
whole kernel corn – $0.40
salsa – $1.59
diced tomatoes – $0.89
shredded cheese – cheddar – $1.50
Total – $9.97

January 24, 2009 Posted by | -pasta, -sausage, MAIN DISHES | , , , , , , , , , , , , | Leave a comment

Seven layer taco dip

Another great party recipe. This recipe makes enough to feed about 10.

What you’ll need:

1 pkg taco seasoning
1 (16 oz) can refried beans
1 (8 oz) pkg cream cheese, softened
1 (16 oz) container of sour cream
1 (16 oz) jar salsa (any variety you prefer)
1 large tomato, chopped
1 large bell pepper, chopped
1 bunch green onions, chopped
1 small head iceberg lettuce, shredded
1 (6 oz) can black olives, drained
2 c shredded cheddar cheese

In a medium bowl, mix together the taco seasoning and refried beans until well blended. Spread the mixture into a deep glass bowl (so you can see how pretty the layers are) or onto a large serving platter. In a different bowl (or the same bowl cleaned out), mix together the cream cheese and sour cream. Spread over the bean mixture. Spread the salsa over the top of that, then make a layer of tomato, then bell pepper, then onions, then lettuce, then cheese and last olives. Make sure to spread each layer evenly over the layer before it but not to mix them together. Serve with tortilla chips, Fritos, or crackers.

Cost:
taco seasoning – $0.50
refried beans – $1.08
cream cheese – $2.06
sour cream – $0.99
salsa – $1.59
tomato – $1.00
bell pepper – $0.90
onion – $1.12
lettuce – $0.89/head
olives – $2.25
shredded cheese – cheddar – $1.50
tortilla chips – $1.18
Total – $13.81/ around $1.38 per person

January 20, 2009 Posted by | -party ideas, -vegetables, SIDE DISHES | , , , , , , , , , , , , , , | 1 Comment