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.