Lets see if they will post here. There are alot of them!!!
I have about 15 more recipes too. Lets see if these post first.....
· Hey moms, I have tried for years to cook healthy affordable meals for my family. We have always had only one income. These are recipes I have used on and off thru the years. I try to always serve a fresh salad or carrot sticks are something with dinner..Also a good ,heavy loaf of bread.Good luck!!!! Granolamom ( I have done a great deal of cutting and pasting and scanning, hope this reads ok)
Woolton Pie Ingredients:
1lb diced potatoes
1lb cauliflower ( can use frozen)
1lb diced carrots
3 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
A little chopped parsley
Method: Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool. Spoon into a pie dish, sprinkle with chopped parsley. Cover with a crust of left over mashed potatoes. Bake in a moderate oven until golden brown. Serve hot with vegetarian gravy. My husband Grandma Lu taught me this . She was a cook in the British Army in WWII, this is very tasty. Everyone love it
Kidney beans and pasta ·
a large bunch of fresh collard greens or spinach·
2 fresh tomatoes or one can diced·
2 cups dark red Kidney beans·(cooked)
sunflower seeds (salted or unsalted) ·
extra virgin olive oil
This is a very easy recipe that I've made myself a hundred times over. It's actually become a staple in our life. Bring pasta to boil, drain (as much as you'd like) Boil collard greens/spinach on medium heat for about 5 minutes, drain.Add kidnet beans. Mix it all together. Chop up one or two tomatoes, depending on what you need and add it to the mix( or canned). Add sunflower seeds and extra virgin olive oil on top for flavor.
1 &1/2 cups cooked or 1 -16 ounce can of black-eyed peas
1&1/2 cups cooked or 1-16 ounce can of navy beans
1 cup onion-chopped
small can tomato paste
3 cup water
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon oregano
1 teaspoon dried oregano
1 teaspoon prepares mustard
1 cup frozen, fresh or 1 can corn1 can or 1 cup diced tomatoes
Combine above ingredient in crock pot. Cover and cook on low for 8-10 hours or on the stove on medium/low for 2-3
Stir on stove to keep from sticking
Serve with corn bread
1 cup chopped onion
2 tablespoons butter
3large potatoes shredded( like you do for hash browns)
1 can corn
1 can cream corn
1 can cream of mushroom soup (undiluted)
2 ½ cups milk- soy or rice milk will work too
Combine all ingredients above in crock pot. Cover and cook on high for 4-5 hours or on top of stove med/low for 2-3 hours, stir if cooking on stove
Salt and pepper to taste. Garnish with parsley flakes. My kids like to put soy cheese on top once in their bowls. My husband put sour cream on top.
Serve with a firm whole grain bread.
Potato and Mushroom Chowder
½ cup chopped onion
¼ cup butter or olive oil
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 cups water
2 cups sliced fresh mushrooms or two can canned ( I buy what ever is cheapest at the time. Two cups fresh is one of those small baskets)
1 cup chopped celery
2 cups diced, peeled potatoes
1 cup chopped carrots
2 cups milk- I never have but you could try to use soy or rice milk
In skillet, sauté onion and celery in the butter/olive oil until translucent. Remove from heat. Add flour, salt pepper ; stir. Place in pot or crock pot. Add water. Then add potatoes, mushrooms and carrots. Cover an dcook on low 6-8 hours in crock pot or on low for 3-4 hours on stop of stove.
Add milk and cook 30 more minutes. Serve
Rice and Veggies
·1 can tomato juice(big can)
·4 cups water
·1 cup uncooked brown rice
·1 tbsp veggie boullion
·2 bay leaves
·4 cups frozen/or leftover veggies
·big pinch of garlic powder
·non dairy sour cream
: Mix all ingredients, except non dairy sour cream, into a large enough pot. Bring to boil. Simmer for 50 minutes, to cook the rice. Stirring occasionaly. Serve with big spoonfull of non dairy sour cream. (I sprinkle hot pepper flakes on as well.) CHOW!
Goulash·3 cups uncooked no egg macaroni ·
3 cans seasond diced tomatoes ·
3 cans kidney beans ·
2 med. onion ·
salt, pepper, & garlic powder to taste
Boil macaroni according to package directions, drain and rinse well. In large skillet coated with cooking spray, saute onions until clear. Add tomatoes, kidney beans, seasonings to taste. Simmer 15-20 minutes. Add macaroni. Simmer another 15-20 minutes. Serves: 6-8
Fried Rice ·
2 1/2 cups of cooked medium grain white rice or brown rice - Completely Cooled
·2 eggs – beaten or egg substitute ·
2 cups frozen mixed veggie·
3 fresh green onion, diced small·
1. Cook rice according to package.
2. In a large skillet, heat a couple of teaspoons of oil to keep the egg from sticking to the bottom of the pan. Scramble.
3. Using the same pan, add a little more oil and heat. Add the frozen Veggies and cook till tender
4. On low heat, add several scoops of cooled rice and mix. Keep adding a scoop of rice and mix.
5. Add the diced green onions.
6. While mixing, slowly add a little soy sauce at a time. Add soy sauce until the color of the fried rice is a slight golden brown color.
7. Fry the rice mixture, add salt and pepper to taste.
Cheap Recipe for Pizza dough, Breadsticks or Focaccia
1 3/4 cups lukewarm water
1 package yeast
1 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt,
5 1/2 cups of flour
Mix the water, yeast and sugar together. Let sit for 10 minutes. Mix olive oil, egg and salt in mixing bowl. Add the water-yeast-sugar mixture to the olive oil mixture, then add the flour. Knead or process until dough is mixed. (you may need to add a little more water). The dough should seem slightly sticky. Knead by hand for about 5 minutes on a floured surface. Let rise (covered) for about 1 1/2 to 2 hours in a greased bowl. Divide into three portions. You may then use the dough or freeze it. It's good for about 3 months in the freezer. I usually make two batches (6 portions) at once.
To use for pizza: Precook the crust for 4 minutes at 425 degrees. Add sauce and toppings and cook at 425 degrees for 13 minutes.
For breadsticks: Form into sticks. Sprinkle course salt on top and bake for approx. 13 minutes at 415 degrees.
For focaccia: Shape into square pan and add toppings (onions, garlic or spices) and drizzle the top with olive oil. Let rise for about 1/2 hour. Cover the pan with foil and bake at 415 degrees for 13 to 15 minutes. (I cover the pan with foil and bake the focaccia on the barbecue.)
This is a cheap and easy recipe that is freezable. The dough can be used for either three medium pizzas 18 breadsticks or 3 focaccia breads. I just divide the dough into three parts and freeze. Then I can decide what I want to make later and pull one or two portions out of the freezer about 2 1/2 hours (or more) in advance of the meal. –
Vegetable Roll with Potato Pastry
Ingredients for pastry:
4oz mashed and sieved potato
1/2 teaspoon of salt
8oz plain flour
2 tablespoons olive oil
2 tablespoons of baking powder
Sieve dry ingredients together.
Rub oil into flour and gently mix in
Add just enough water to make a fairly dry
Ingredients for filling:
11/2 cups of any mixed boiled vegetables, diced
1 cup white sauce
Salt and pepper
A little chopped parsley
Take 1/2lb of potato pastry and roll out
on a floured board.
Moisten the vegetable mixture with a little of
Spread vegetables on to pastry leaving 1 inch all
the way round.
Season to taste with salt and pepper.
Roll up and seal well at the edges so that gravy
cannot seep out.
Place on a well greased baking tin with the seal
Brush with milk or egg whites
Bake in a moderately hot oven for 35-45 minutes.
Black Bean Burgers
3 pounds cooked black beans -- rinsed and drained
1/4 cup diced onion
1/2 cup diced red bell pepper
1 teaspoon cayenne pepper
2 egg substitute or 2 eggs
1 cup bread crumbs
2 tablespoons cilantro
2 tablespoons olive oil
8 hamburger buns; mixed grain
Put beans, onion, bell pepper, cayenne pepper, egg, bread crumbs and cilantro in food processor. Process, adding more bread crumbs as needed to make a mixture dry enough to form into patties. Shape into 8 patties. Patties may be made a day ahead and refrigerated to allow them to set well. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add 4 patties and fry 2 minutes per side, turning once. Add remaining tablespoon of olive oil and the remaining 4 patties and cook. Place each patty in a hamburger roll and serve with salsa and guacamole, if desired.
This is Kait’s favorite!!!
Makes 8 burgers,
·2 tablespoons olive oil
·2 tablespoons red wine vinegar
·2 tablespoons chopped fresh parsley
·1 teaspoon dried oregano
·1/4 teaspoon cayenne pepper
·1/2 teaspoon salt
·2 zucchini or yellow squash, quartered lengthwise
·2 medium red onion, quartered
·1 red bell pepper, cored
·16 ounces linguine or spaghetti
Preheat the grill until the coals are gray to white.
In a large mixing bowl, combine the olive oil, vinegar, parsley, oregano, cayenne, and salt. Set aside.
When the fire is ready, arrange the vegetables on the grill. Cook until the vegetables are tender, about 5 minutes on each side. Transfer the vegetables to a cutting board, let cool slightly, and coarsely chop. Toss the vegetables with the vinaigrette mixture.
Meanwhile, in a large saucepan, bring 3 quarts of water to a boil over medium-high heat. Place the pasta in the boiling water, stir, and return to a boil. Cook until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander.
Add the pasta to the grilled vegetable mixture and toss together. Serve with warm garlic bread.
Makes 4 servings
Spinach and Bean tortilla Filling
2 19-oz cans black beans, drained (or 2-3 cups cooked black beans)
2 10-oz packages chopped spinach, thawed & drained
32 oz picante sauce
2 cups frozen corn
2 teaspoon ground cumin
Combine beans, spinach, and picante sauce in a non-stick pot over medium heat. Mix well, mashing about half the beans with a fork. Add corn and cumin. Cook over medium heat, stirring frequently, until hot and bubbly. Sabri, who HATES spinach will eat it this way!!
Macaroni and Black beans
1 teaspoon olive oil
1 small sweet green pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cans (8 oz each) tomato sauce
1 can (15 oz) black beans, rinsed and drained
Hot pepper sauce to taste
8 oz elbow macaroni, cooked
1/2 cup shredded cheese
In a 2-quart saucepan over medium heat, warm the oil. Add the peppers, onions, garlic, oregano and cumin. Sauté until the vegetables are tender, 1 to 3 minutes. Add the tomato sauce, beans and hot pepper sauce. Bring to a boil, reduce the heat to low and cook for 10 minutes to blend the flavors.
Stir the sauce into the hot macaroni. Top each serving with Cheddar cheese
The very Cheapest Meal!!!!
I added up once and with out the sour cream and salsa, it cost about $1.10 for four people......
Kaci has been making this alone since she was 7-8 . She loves it…..
I learned this from a friend with Eight kids!!! Great AP mama!!!
One small box corn bread mix ( I use Jiffy, you can use any type though)
I can creamed corn
I can corn
Mix all together , do NOT drain corn, place in a greased cake pan and bake at 350 for 20-25 minutes. We sometimes top with sour cream and salsa. I put fresh Cilantro in the mix sometimes too.
This amount will serve about 4. I double the recipe . When ,my son comes home and brings ALL his friends, I will triple this!!!
We also cold frame lettuce year round, It is very simple to do.Mother Earth News has had plans for a cold frame in the past. Ours is Made with old windows.We just lost our lettuce for the first time. I did not bring it in or cover real well and we had snow and 7 degree weather!!!!
We never pick the entire heads of lettuce. Just a few leaves here and there, They (head) will grow for a long time this way. We also sprout seeds. With carrots, which are cheep, you can have a preety good salad.