Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.
COMFORT FOODS
Okay the holidays are over and the family has gone home so fill up that emptiness with Comfort foods .They freeze well and never loose their appeal.
Navy Bean Soup
This is my easiest soup and so good. Of all the soups I make. The preparation seems lengthy but it’s just a matter of getting the beans into water at bedtime and simmering everything for a few hours the next day!
1 day | 1 day prep
SERVES 6 -8
2 cups dried navy beans (white beans)
8 cups water
2 onions, chopped
3 garlic cloves, sliced
1 stalk celery, chopped (slice the leaves into it too)
1 ham, bone & leftovers
4 slices bacon, cut up
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon thyme (optional)
Pick over and wash beans. Soak overnight in water in large cooking kettle. In morning, add onions, garlic, celery and ham bone. Put kettle on medium heat, bring to boil, reduce heat and simmer 3-4 hours More water may be needed but should be quite thick. Taste soup and season: salt needed will depend on ham bone’s contribution.
Easy Split Pea Soup
Recipe courtesy Sunny Anderson, 2009
Prep Time: 20 min
Cook Time:
45 min
Level: Easy
Serves: 4 servings, about 9 cups
Ingredients
1/2 pound slab bacon
1 medium onion, chopped
1 carrot, diced
1 celery stalk, diced
Salt and freshly ground black pepper
1 clove garlic, chopped
1 tablespoon ground cumin
1 pound green split peas, washed and picked clean
6 cups low-sodium chicken stock
1 tomato, diced, for garnish
1 lime, cut into wedges, for garnish
Special equipment: Blender or immersion blender
Directions
Slice the bacon into 1/2-inch chunks. Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total. The more brown the better; just don’t burn them. They are perfect when they are more chewy than juicy.
Remove bacon chunks and set aside on a paper towel lined plate. Pour off all but 2 to 3 tablespoons of fat from the stock pot. Add the onion, carrot and celery with a pinch of salt and pepper and saute until onions are just translucent, about 6 to 8 minutes. Stir in the garlic and cumin and let cook another minute before adding the split peas and stock. Cover and bring to a boil. Reduce the heat and simmer until the peas are al dente (cooked through, but slightly firm and whole), about 20 minutes. Cool for 5 minutes.
Ladle out about 3 cups of the peas and carefully blitz the remaining soup using an immersion blender or countertop blender until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches. Pour the soup back into the pot. Return the 3 cups of peas to the soup and stir to combine and heat through. Season with salt and pepper, to taste. To serve, ladle the soup into bowls and top with bacon, tomato and a squeeze of lime.
Split Pea Vegetable Soup
Just a really, really good, simple soup. Enjoy!
1¼ hours | 10 min prep
SERVES 6
1 large potato, chopped
2 carrots, chopped
2 stalks celery, chopped
1/2 cup dried split peas
ham hock (for vegetarians ( 2 Tbs. butter)
1 tablespoon salt
pepper
1/4 head cabbage
2 quarts water
Cook ham in water until really tender (you will want to cut the meat into very small pieces after cooking).
Add all other ingredients *except for cabbage.
Cover and cook 30 minutes.
Cut up cabbage and add to soup. Cook 15 more minutes.
Betty Crocker Chicken Ala King
This is an oldie but goodie from Betty Crocker Cook book!
Ingredients
1/2 cup butter or margarine
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk ( may be part cream if you want a richer sauce )
1 1/4 cups chicken broth
2 cups cut-up cooked chicken or turkey .
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice
Directions
Melt butter in 3-quart saucepan over medium-high heat.
Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
Stir in flour, salt and pepper.
Cook over medium heat, stirring constantly, until bubbly; remove from heat.
Stir in milk and broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in chicken and pimientos; cook until hot.
Serve over rice
Slow Cooker Chicken and Dumplings
Prep Time: 10 Minutes Ready In: 6 Hours 10 Minutes
Time: 6 Hours Servings: 8
“Easy, creamy chicken with delicate dumplings made from refrigerator biscuits, slow cooked to comfort food perfection.”
Ingredients:
4 skinless, boneless chicken
breast halves
2 tablespoons butter
2 (10.75 ounce) cans
condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough,torn into pieces
Directions:
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Indiana Chili Soup
This is an Indiana favorite, Great for wintery days or for cold rainy weather. I’ve also seen this made with spaghetti instead. I hope you enjoy it as much as I do
Ingredients
1 large can Tomato Juice
1 lb of Elbow Macaroni
2 lbs gound beef (chuck)
3 cans Hot Chili beans (kidney beans)
1 small Onion – diced
Chili Powder to taste
Red Pepper Flakes to taste
Directions
In a large kettle, add the tomato juice and beans, fill the cans with water, add the water and chili powder. Bring to a boil stirring occasionaly to keep beans from burning
In a large frying pan, over medium heat, brown the beef with the onions and pepper flakes, onions should be clear when done.
When water/tomato juice boils add the macaroni stirring ocassionaly and cook until done.
Remove from heat, add drained beef.
Let set for five minutes, serve with peanut butter sandwiches!!
Even better the next day
Masterpiece Meatloaf Recipe
Delicious easy meal of true comfort!
Ingredients
1/2 cup ketchup
2 tsp. brown sugar
1 tsp. dry mustard
2 lb. lean ground beef
1 pkg. onion soup mix.
1 egg beaten
1 tsp. salt
1 cup uncooked quick oats
1/4 tsp. fresh ground black pepper.
Directions
Pre heat oven to 350 degrees.
Combine the ketchup,brown sugar,and mustard in small bowl,set aside.
Combine 1/3 cup ketchup mixture and remaining ingredients in a large bowl;
Mix well.
Shape into a loaf and place in a shallow baking dish.
BAKE one hour and remove from oven.
pour remaining ketchup mixture over meatloaf and bake another 10 minutes.let stand about 5 minutes before slicing.Serve hot.
Pennsylvania Dutch Corn Pie
Prep Time: 30 Minutes Ready In: 1 Hour 10 Minutes
Cook Time: 40 Minutes Servings: 8
People love this in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won’t like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.”
Ingredients:
1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
3 hard-cooked eggs, chopped
salt and pepper to taste
1/2 cup milk
1 tablespoon butter
1 (15 ounce) package double crust ready-to-use pie crust
Directions:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
3. Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
4. Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
The Best Meatballs Recipe
Easy and delicious meatballs with teo sauce variations. Made these and loved them. From Kraft Kitchens.
Ingredients
Meatballs:
2 lbs ground beef
1 pkg.(6oz) Stove Top Stuffing for chicken
1-1/4 c water
2 eggs
Sauce 1
Tomato Basil Cream Sauce:
1 jar (14 oz )spaghetti sauce
2 oz. cubed cream cheese
2 Tbs chopped fresh basil
grated parmesan cheese
Sauce 2
Creamy Brown Gravy:
1 jar (12 oz) beef gravy
1/2 c sour cream
2 Tbs fresh parsley
Directions
For meatballs: Heat oven to 400 degrees. Line 2 15×10″ pans with foil;spray with cooking spray. Mix ingredients until blended;shape into 32 (1-1/2″) balls using 1/4 cup for each
Place 16 meatballs on easc pan. Bake 16 to 18 mins or till done.
Combine half the meatballs with Tomato-Basil sauce or Creamy Brown gravy. Cool remaining meatballs;freeze for later use. Serves 4.
Tomato -Basil Cream Sauce: Mix spaghetti sauce,cubed cream cheese and chopped basil in large skillet;cook on medium-low heat 3 mins. or till heated through,stirring occasionally. Add16 hot meatballs;stir to evenly coat. Sprinkle with grated parmesan cheese before serving
Creamy Brown Gravy: Mix brown gravy,sour cream and parsley in large skillet;cook on medium-low heat 3 mins or till heated through,stirring occasionally. Add 16 hot meatballs;stir to evenly coat
Slow Cooker Tamale Pie Recipe
Brown some ground beef and place in slow cooker with beans and seasonings,then spoon some corn muffin topping over the beef,set the cooker and come home to tamale pie dinner. Allrecipes
Ingredients
1 lb ground beef
1 (15 oz) can kidney beans,drained and rinsed
1 (10 oz) can enchilada sauce
1-1/2 tsp. garlic powder
1 (8.5 oz) corn bread/corn muffin mix
1/3 c milk
1 egg
2 Tbs melted butter
1/2 c shredded Cheddar cheese
Directions
Place ground beef in a skillet over med. heat,and cook and stir the beef until it is browned,about 10 mins,breaking up the meatas it cooks. Drain the beef,and place it in slow cooker Stir in kidney beans,enchilada sauce and garlic powder.
In a bowl,combine the corn bread mix with milk,egg and butter and stir till just mixed. Stir in Cheddar cheese. Spoon corn bread mixture over the beef mixture in the slow cooker.
Set cooker to low,cover and cook until the corn bread topping is cooked through and set,about 5 hours
Old-fashioned One Pot Bean Dinner Recipe
This is one of those old-fashioned, “church supper” kind of meals. It appeared in the recipe booklet that came with the first slow cookers. It’s very rich, so serve with simple sidedishes, like coleslaw, bread, or a salad. Also good served over a baked potato!
Ingredients
1lb lean ground beef
1/2 lb bacon or turkey bacon, cut into 2-inch pieces
1 medium onion, finely chopped
2 (31oz) cans pork and beans
1 (15oz) can red kidney beans, drained and rinsed
1 (15oz) can butter lima beans, drained (optional as far as I’m concerned!)
1.5 cups ketchup
1/4 cup light or dark brown sugar
1 T liquid smoke (optional)
3 T cider vinegar
1 tsp tabasco sauce (optional)
Directions
Brown the ground beef, drain off the fat, and transfer to the slow cooker.
In the same skillet, cook the bacon and onion over medium heat, stirring, until limp, about 6 to 8 minutes. The bacon should be slightly undercooked.
Drain the fat and transfer to the cooker.
Add the remaining ingredients and stir to combine.
Cover and cook on LOW until hot and bubbly, 6 to 9 hours
Quick and Easy Tuna Noodle Casserole
This is a quick recipe that most children love.
1 hour | 30 min prep
SERVES 4 -6 , 1 pan
1 (8 ounce) can cream of mushroom soup
1 (16 ounce) box elbow macaroni
2 cans of tuna fish in water
1 (8 ounce) package extra-sharp cheddar cheese (shredded)
optional
1 (8 ounce) can of earlie peas
Boil noodles.Then strain. Mix in cream of mushroom soup and tuna. Pour into casserole dish. Sprinkle cheese of top. Bake at 350 until cheese is melted. Let cool and serve.
Noname Casserole Recipe
This goes great with slaw It really isn’t enough for a 9×13 inch dish I usually use a smaller deeper casserole
Ingredients
1 med can red kidney beans
1 med can tomatoes diced
1/2 lb cooked ground beef
1 cup chopped onion
1 cup (or so) cubed sharp cheddar cheese
1/2 cup brown sugar
6 strips bacon
Directions
mix all ingredients except for brown sugar and bacon
Place in casserole dish
sprinkle top with brown sugar and lay the bacon strips on top
bake 1 hour at 325 degrees uncovered
Campbell’s® Slow Cooker Hearty Beef and Bean Chili
Prep Time: 15 Minutes Ready In: 8 Hours 15 Minutes
Campbell’s Kitchen Cook Time: 8 Hours Servings: 6
“Since this chili slowly simmers all day long, the flavors blend together to make each bite satisfying and delicious.”
Ingredients:
1 1/2 pounds ground beef browned
1 large onion, chopped
2 cloves garlic, minced
1 (10.75 ounce) can Campbell’s® CondensedTomato Soup
1 (14.5 ounce) can diced tomatoes
2 (15 ounce) cans kidney beans
1/4 cup chili powder to taste
2 teaspoons ground cumin
Salt & pepper to taste
Optional,Green Pepper,tomato paste,salsa,sour cream or cheese topping
Directions:
1. Cook the beef in a 12-inch skillet over medium-high heat until it’s well browned, stirring often. Pour off any fat.
2. Stir the beef, onion, garlic, soup, tomatoes, beans, chili powder and cumin in a 3 1/2-quart slow cooker.
3. Cover and cook on LOW for 8 to 9 hours.*
Boston Baked Beans
Prep Time: 30 Minutes Ready In: 5 Hours
Cook Time: 4 Hours Servings: 6
“A wonderful old-fashioned baked bean flavor. This recipe has served by family for 60 years It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.”Can be made in the Crock pot
Ingredients:
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions:
1. Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
5. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Georgia Black Eyed Peas
Prep Time: 15 Minutes Ready In: 16 Hours 35 Minutes
Cook Time: 8 Hours 20 Minutes Servings: 16
“Soak some black-eyed peas overnight and then cook low and slow with bacon, onion, and ham for some southern-style eatin’. It’s a lucky dish to eat on New Year’s Day.”
Ingredients:
2 pounds dried black-eyed peas
12 cups water
8 cubes chicken bouillon
1 pound bacon 1/2 cup butter
2 large yellow onions, chopped
1 pound cooked ham, cut into bite-size pieces
salt and black pepper to taste
Directions:
1. Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
2. Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
3. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
4. Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.
Tomato Soup – Martha Stewart
I am a soup-a-holic and am constantly on a quest for the new, perfect soup. This is it. Trust me. This is homemade tomato soup at its best. The secret is the butter…it imparts the most heavenly taste. The search is over.
30 min | 10 min prep
SERVES 6 , 6 bowls
6 tablespoons unsalted butter
2 medium yellow onions, chopped
2 garlic cloves, chopped
24 ounces plum tomatoes, undrained
3 cups low sodium chicken broth, use stock, not broth (or homemade stock)
2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper
Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
Add tomatoes, chicken stock, salt and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions and garlic are soft, 10 to 20 minutes.
Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.
Eggless Banana Refrigerator Cookies
You would never guess these delicious chewy cookies do not contain eggs and many people wish to or must curtail their consumption of eggs. These refrigerator cookies are easy to slice and bake when convenient, and they also freeze very well. Freshly baked, slightly warm cookies are a special treat and make a wonderful lunch or supper dessert. Nothing travels better in a lunch bag or box than the popular chewy type. I found this recipe on My Great Recipes cards.
25 min | 15 min prep
SERVES 120 , 10 dozen cookies
1 cup butter or margarine
2 cups sugar
1 teaspoon vanilla extract
1 cup fully ripe banana, mashed
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Cream together butter, sugar and vanilla. Add bananas and beat until well mixed.
Sift together flour, baking powder and salt. Add a little of the banana mixture at a time, beating well after each addition. Dough will be sticky.
Divide dough into 4 parts. Put 1 part on each of 4 sheets of waxed paper. Dampen hands and shape dough into long rolls, 1-inch in diameter.
Wrap rolls. Refrigerate or freeze until firm enough to slice easily.
Using a serrated knife, cut into 1/2-inch thick slices. Place 2-inches apart on oiled cookie sheets.
Bake at 375 about 10 minutes or until edges begin to brown. Lift edge of a cookie to be sure they are not getting too brown.
Remove cookies to wire racks to cool. Store airtight.
Tips:
Oiled cookie sheets are required for these cookies.
Brown speckled bananas are ideal for this recipe for they mash nicely and have excellent flavor.
Properly wrapped rolls of ready-to-slice dough can remain in the refrigerator up to 10 days.
1/2 tsp of salt and 1 tsp lemon juice added to 1 box of dissolved jello will make a tastier dessert.
When preparing jello, add jello to boiling water instead of boiling water to jello. Needs less stirring.
When cutting a meringue pie, try greasing your knife with a little oleo or vegetable oil first. Your meringue won’t tear. This is more successful than dipping the knife in hot water each time you cut a slice.
To remove coffee stains, place stain over empty pan and pour boiling water over it and see it disappear.
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