Today I pulled an old book from the shelf (© 1982. RBH Publishing Enterprises, Las Vegas) that has very modern implications. How To Be A Gourmet Cook on a Hamburger Budget by Ruth and Alan Hinden takes us through many ideas geared to today’s economy. The recipes were gleaned from hundreds of people all over the United States who were asked to submit budget-minded ideas for good meals. The cookbook includes tips for kitchen budgeting, ideas for ‘planned-overs’ to feed the family a second time and much more.
Pot Roast Meatloaf
One pound ground beef
One-third cup fine dry bread crumbs
Two-thirds cup evaporated milk
One-quarter cup ketchup or chili sauce
One onion, minced
One teaspoon salt
Two teaspoons Worcestershire sauce
One-quarter teaspoon black pepper
Three medium potatoes
Three medium carrots
Two teaspoons parsley flakes
One teaspoon salt
Dash of pepper
Mix the first 9 ingredients together in a large bowl. Shape into a loaf in the center of a 9x13-inch baking pan. Peel and slice potatoes one-quarter inch thick. Peel carrots and quarter them lengthwise. Mix the parsley flakes, salt and pepper. Place vegetables in layers around the meat, sprinkling each layer with the parsley mixture. Cover lightly with foil. Bake at 375 degrees for 1 hour or until vegetables are done. Uncover and bake an additional 10 minutes to brown the meat. Serves 4.
Smiling Dutch Boy Stew
One pound boneless stew meat,
cut into bite-size pieces
Two tablespoons flour
One teaspoon paprika
Pepper to taste
Two tablespoons salad oil
Two-thirds cup beef bouillon (about one-half can)
One can (16 oz.) sauerkraut, drained
One can (4 oz.) mushrooms, undrained
One-half tablespoon caraway seeds
Four tablespoons sour cream
Toss the beef cubes in a mixture of the flour, paprika and pepper then brown them in the oil in a heavy skillet. Add bouillon, cover and simmer one hour or until the meat is tender, add more bouillon if necessary. Add sauerkraut, mushrooms and their liquid, and caraway seeds. Cook for 15 minutes, uncovered. Stir in sour cream and heat through. Serve immediately. Serves 4.
Rice with Sausage
One pound sweet or hot sausage links
Three tablespoons olive oil
Three tablespoons butter
One-half cup chopped onion
Two tablespoons grated Cheddar cheese
One and one-half cups regular raw rice (not instant)
One and one-half teaspoons salt
Two cups canned Italian tomatoes with juice
One and one-half cups hot water
One-half teaspoon dried basil
One clove garlic, minced
Cut sausage into one-inch pieces, brown and drain. Heat oil and 1 tablespoon of the butter; sauté the onion and garlic. Stir in rice and cook until transparent. Add tomatoes, half the water, salt and basil.
Cover; cook over low heat for 20 minutes. Add remaining water if needed. Stir in remaining butter, cheese and sausage pieces. Cook 5 minutes longer. Serves 6.
Two cups flour
Two cups sugar
One teaspoon salt
One teaspoon soda
One large can crushed pineapple, undrained
One cup chopped walnuts
Mix all ingredients in order given and bake in a 9x9-inch baking pan at 350 degrees F. for 40 minutes. Mix the following ingredients for frosting and spread on cake:
One stick butter, room temperature
One package (8 oz.) cream cheese, room temp.) Two cups powdered sugar
People may be tightening their belts these days, both figuratively and literally but that does not mean one has to endure boring meals. Frugal recipes have always been front and center in America’s kitchens.
And...that’s all she wrote.
Sandy Olson can be reached via email at firstname.lastname@example.org