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Recipes


COOKBOOKIN'
By Sandy Olson

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

Two eggs

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.


Pineapple Cake

Two cups flour

Two cups sugar

Two eggs

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 sandyo@myclearwave.net

 


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