The Eat Food NOT Money Cookbook

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

Homey Click Salad

I promised you one of my “notebook recipes” today and this is the one I picked. This is great as a brunch.

What you’ll need:

  • Cooked meat from a 4 lb chicken (about 2 cups) or 2 cans chunk chicken*
  • 1 c celery, cut on an angle
  • 1 c green bell pepper, minced
  • 2 tsp grated onion
  • 2/3 c mayonnaise
  • 1/4 c light cream
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2 Tbl vinegar

In a large bowl, mix together meat, celery, bell pepper and onion. Set aside. In another bowl, mix together mayonnaise, cream, vinegar and salt and pepper. Mix into meat mixture well. Chill for at least one hour or overnight covered with plastic wrap. Stir once before serving. Tastes great served with cranberry sauce or a tart jelly. Feeds 4 – 6.

*If using canned chicken, break up the chicken chunks with a fork before mixing with other ingredients.

Cost:
canned chicken chunks – $2.50
bell pepper – $0.90
yellow onions (3 lbs) – $0.99
mayonnaise – $3.12
cream – $1.12
vinegar (small) – $0.92
Total – $6.50

December 28, 2009 Posted by | -chicken, MAIN DISHES | , , , , , | 2 Comments

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

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

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