By Staff
Suzanne Langcuster
Franklin County Times
We are going to continue to talk about ways to cut back on our groceries. Today we will give you some recipes that are low cost and easy to prepare. Some of these dishes are dishes you can use to refrigerate and warm up the leftovers for another meal. Garden grown vegetables and ground beef can make a hardy dish. Also green peppers are wonderful to stuff for a main dish. Keep your flour, eggs, oil and butter or margarine on hand. You can make a lot of recipes if you have those ingredients. Also powdered milk is a good substitute for fresh milk. It is low cost and nice to have around for cooking. Last week we gave you a Fig Preserves recipe and the complete recipe was not printed for you. I am going to send it to you again. Ruth Grissom made those preserves out of figs grown in her own yard. She said they taste so good. You might want to try this while the figs are coming into season.
Stretching Payday Dish
2 c. cooked macaroni
1 10 oz or 12 oz. can tomato sauce
3 T. bacon drippings
1 14 1/2 oz. can tomatoes
2 onions, chopped
salt and pepper to taste
Saut/ onion in bacon drippings. When clear in color, add tomatoes and tomato sauce. Simmer about 10 minutes and add cooked macaroni. Cook on low heat about 15 minutes or more.
Stuffed Peppers
4 medium green peppers
1 T. butter
1 c. soft bread crumbs
Tomato juice to moisten
1 T. minced onion
2/3 c. ground beef
1/2 c. buttered bread crumbs
salt and pepper to taste
Cut tops from peppers and remove seeds. Drop into salted boiling water. Allow peppers to stand in hot water for 10 minutes. Remove from water and drain. Meanwhile, saut/ onion in 1 T. butter, stir in ground beef.
Cook until done but not brown, drain off fat, and add 1 cup of soft breadcrumbs, tomato juice to moisten, salt and pepper. Stuff peppers with beef mixture. Cover with buttered breadcrumbs and bake at 350 degrees until tender.
Amish Poor Man's Steak
1 lb. ground beef
1 c. cracker crumbs
1 t. salt
1 can mushroom soup
1 c. milk
1/4 t. pepper
1 small onion
1 soup can water or milk
Mix all ingredients except soup and water or milk. Shape into a narrow loaf. Let it set for at least 8 hours or overnight. Cut the loaf into slices and fry in a skillet on both sides until brown. Put the slices into a baking dish. Mix soup with water or milk and pour over each piece. Bake at 325 degrees for 1 hour.
Vidalia Onion Cobbler
1 box cornbread mix
1/2 c. mayonnaise
8 oz. cream
salt to taste
2 large Vidalia onions, sliced
1 T. sugar
1 can cream style corn
Mix cornbread by directions on package. Add sugar and place in 10-inch casserole dish. Place sliced onions on top of cornbread. Combine sour cream. Mayonnaise, corn and salt. Pour over cornbread. Bake at 350 degrees for 45 minutes.
Creamed Cabbage
1 medium sized cabbage head shredded or chopped
1 T. butter
1/2 t. salt
Dash of black pepper, optional
2 c. water
1 t. salt
1 T. flour
1 c. milk
Cook cabbage in salted water about 10 to 15 minutes. Drain. Melt butter in skillet, stir in flour and 1/2-teaspoon salt. Add milk before flour is brown. Add a dash of black pepper, if desired. Cook until thick like gravy, stirring constantly. Stir in cooked and drained cabbage.
Corn Casserole
1 (17 oz.) can cream-style corn
1 (12 oz.) can Niblets corn, don't drain
2 beaten eggs
1 stick oleo, melted
1 Jiffy corn muffin mix
1 c. sour cream
Mix together and put in a 9×13 inch pan. Bake 350 for 45 minutes.
Fig Preserves
5 lb. figs
1 (16oz.) box baking soda
3 3/4 pounds granulated sugar
1 lemon, sliced very thin
1/4 c. lemon juice
2 c. water
Place figs in large container. Sprinkle with box of baking soda. Pour boiling water to cover figs. Let stand for 15 minutes to remove dark color. Drain a small amount of figs at a time in a colander, rinsing with cold tap water.
In large kettle, mix figs, sugar, sliced lemon, and lemon juice. Heat slowly, stirring and add water and bring to a hard boil.
Skim foam and continue fast boil for at least 10 minutes. Reduce heat to medium and cook until syrup is thick and figs are tender about 45 to 60 minutes. Remove from heat. Let stand until cool or overnight so figs will become plump and full of syrup. Store in sterilized jars and cover with heated jar tops.
Aunt Lucy's Pound Cake
2 c. sugar
6 eggs
1 t. almond flavoring
1 c. margarine or butter
2 c. plain flour
Cream sugar and butter or margarine. Alternate adding eggs and flour. Pour into tube pan.
Bake at 350 until golden brown.