Budget Buster Recipes
CHICKEN POT PIE ESTIMATED $1.57/SERVING
3 MEDIUM CARROTS SLICED
2 MEDIUM RED POTATOES, CUT INTO HALF-INCH PIECES
1 MEDIUM TURNIP, PEELED AND CUT INTO HALF-INCH PIECES
¼ CUP BUTTER, CUBED
¼ CUP ALL PURPOSE FLOUR
2 CUPS CHICKEN BROTH
1 TEASPOON DRIED THYME
½ TEASPOON SALT
½ TEASPOOON PEPPER
2 CUPS CUBED COOKED CHICKEN OR TURKEY
1 CUP FROZEN PEAS, THAWED
1 CAN/JAR (4 -1/2 OUNCES) SLICED MUSHROOMS, DRAINED
4 GREEN ONIONS, SLICED
PASTRY FOR SINGLE-CRUST PIE (9 INCHES)
Place carrots, potatoes and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat, cover and cook for 10-15 minutes or until tender.
Meanwhile, in a small saucepan, melt butter over medium heat. Stir in the flour until smooth. Gradually add broth, thyme, salt and pepper. Bring to a boil, cook and stir for 2 minutes or until slightly thickened.
Drain vegetables and place in a large bowl; stir in the white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2- qt. round baking dish. Place pastry over filling; trim, seal and flute edges. Cut slits in top. Bake at 375 degrees or until the crust is golden brown and filling is bubbly. Serves 4.
HEARTY SAUSAGE SANDWICHES ESTIMATED $0.98 CENTS /SERVING
1 POUND BULK ITALIAN SAUSAGE
1 MEDIUM ONION, CHOPPED
½ CUP CHOPPED GREEN PEPPER
1 GARLIC CLOVE, MINCED
1 PACKAGE (8 OUNCES) CREAM CHEESE, CUBED
¼ CUP CHOPPED FRESH MUSHROOMS
¼ CUP GRATED PARMESAN CHEESE
¼ CUP WATER
¼ TEASPOON DRIED OREGANO
1 LOAF (1 POUND) UNSLICED ITALIAN BREAD
1-1/2 CUPS (6 OUNCES)SHREDDED PART-SKIM MOZZARELLA CHEESE
In a large skillet, cook the sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the cream cheese, mushrooms, Parmesan cheese, water and oregano. Cook and stir until cheese is melted.
Cut bread in half horizontally; hollow out top and bottom, leaving a ¾ inch shell (save removed bread for bread crumbs or other use).
Place bread bottom on a baking sheet. Sprinkle with half of the mozzarella cheese; top with sausage mixture and remaining cheese. Replace bread top. Bake at 375 degrees for 15 minutes or until cheese is melted. 6 servings.
SCALLOPED POTATOES ‘N' HAM ESTIMATED $0.85 CENTS /SERVING
¾ CUP POWDERED NONDAIRY CREAMER
1-3/4 CUPS WATER
3 TABLESPOONS BUTTER
3 TABLESPOONS ALL-PURPOSE FLOUR
2 TABLESPOONS DRIED MINCED ONION
1 TEASPOON SALT
¾ TEASPOON PAPRIKA
6 LARGE POTATOES, PEELED AND THINLY SLICED
2 CUPS DICED FULLY COOKED HAM
1 CUP (4 OUNCES) SHREDDED CHEDDAR CHEESE
In a small bowl, combine creamer and water until smooth. In a small saucepan, melt butter. Stir in the flour, onion, salt and paprika until smooth; gradually add creamer mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
In a greased shallow 2-1/2 qt. baking dish, combine the potatoes and ham. Pour sauce over the top.
Cover and bake at 350 degrees for 15 minutes. Uncover; bake 40 -50 minutes longer or until potatoes are tender. Sprinkle with cheese; bake for 5-10 minutes or until edges are bubbly and cheese is melted. 6 servings.
