“Canned” Mashed Potatoes

"Canned" Mashed Potatoes

Canned potatoes are a common low income / senior citizen commodity, and here is an easy way to make delicious mashed potatoes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 can canned potatoes, (15 oz / 425 g cans)
  • butter, as desired
  • milk, as desired

Instructions
 

  • The key to using canned potatoes is to drain and rinse them. Open, drain, then rinse and drain the potatoes. Place the potatoes in a saucepan, add water to cover and place on high heat. I use sliced potatoes.
  • When the water just starts to boil, remove from heat, and drain the water.
  • Mash with a potato masher for a few seconds, I like mine chunky. Add a tablespoon or so of butter, or as desired, and a splash of milk, mash for a few more seconds to just mix the butter and milk into the potatoes.
  • Place in a serving bowl, serve as a side with gravy of your choice, enjoy.

Notes

Low cost.
Variant: 1. Use whipping cream in place of milk.
Adapted from a 'prepper' recipe. 
Yellow Squash Casserole

Yellow Squash Casserole

This is an excellent low carb casserole and is a nice twist on yellow squash.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 cups yellow squash, chopped
  • 1/2 cup spring onion, sliced
  • 2 eggs
  • 1/2 cup whipping cream
  • 1 cup Cheddar cheese, shredded
  • 1 cup ham, chopped, heaping cup
  • salt and pepper, as desired
  • spring onion, sliced, for garnish

Instructions
 

  • Preheat your oven to 200 C (400 F). Grease with butter an 8x8 baking dish.
  • Place the squash in a pan and add water to almost cover the squash. Bring to a simmer and cook the squash for 5 minutes.
  • Drain the water and return the pan with the squash to heat and add the spring onion and ham. Season with salt and pepper as desired, saute for 1-2 minutes. While the squash is sauteing, add the egg and cream to a bowl and lightly mix together with a fork.
  • Add the squash to the prepared baking pan and pour the egg mixture over the squash.
  • Sprinkle the Cheddar cheese over the squash.
  • Place in the oven uncovered and bake for 20 minutes or until browned and bubbly.
  • Sprinkle with sliced spring onion, serve, and enjoy.

Notes

Low cost per serving.
Variant: 1. Add chopped cooked chicken or bacon in place of the ham.
Adapted from an internet recipe.
Red Hot Applesauce Jello

Red Hot Applesauce Jello

I remember this when I was growing up. My Mom just showed me this recipe in her cookbook she put together when she was in high school. Time to make this again. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert, Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 box strawberry jello, (4 serving size)
  • 1 cup boiling water
  • 1/2 cup cinnamon red hot candies
  • 1 can applesauce, unsweetened, (15 oz/425 g or 2 cups fresh), Shortcut

Instructions
 

  • Place the red hot candies and the jello powder in a heat proof bowl. Boil water on the stove, when hot, measure out 1 cup, pour the water into the bowl while you are stirring.
  • Continue to stir for 2-4 minutes, until the red hots are dissolved.
  • Stir in the applesauce. Now pour into smaller serving cups if using those. Place in the fridge for at least 4 hours to set and chill.
  • Serve as a side dish or as a dessert, enjoy.

Notes

Low cost per serving.
Shortcut: Basic Applesauce (Slow Cooker).
Adapted from an internet recipe.
Noodles Romanoff

Noodles Romanoff

No, this is not a Russian dish but it is a tasty egg noodle dish. Serve this as a side dish as written, or toss in some smoked ham or smoked sausage to make this a nice main dish casserole. Link to the shortcuts are listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams egg noodles, (8 oz)
  • 1/3 cup onion, finely diced
  • 1 container Cottage cheese, (500 g / 16 oz), Shortcut
  • 1 container sour cream, room temperature, (500 g / 16 oz), Shortcut
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1 cup Cheddar cheese, shredded

Instructions
 

  • Heat a pot of salted water to a boil, then add the egg noodles and cook until just tender. Drain well.
  • Preheat your oven to 180 C (350 F), grease a 12x7 baking dish with butter.
  • In a large mixing bowl, add the well drained egg noodles and all remaining ingredients except the Cheddar cheese. Mix together.
  • Pour into the prepared baking dish, cover with foil, and bake for 30 minutes.
  • Remove from oven, remove foil, sprinkle on the Cheddar cheese and place back in the oven for another 5 minutes to melt the Cheddar.
  • Serve and enjoy.

Notes

Low cost per serving in the US, can be costly in Thailand just based on the cottage cheese and sour cream unless those are made from shortcuts.
Shortcuts: Cottage Cheese, Sour Cream.
Variants: 1. Add some diced smoked ham or smoked sausage to make this a nice casserole. 2. Add some peas to add a little color.
Adapted from a recipe found in a 1980's recipe booklet from a pasta manufacturer.
Creamy Corn & Broccoli

Creamy Corn & Broccoli

This recipe is from a 1999 Pillsbury recipe booklet, and it is tasty! Easy to prepare
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 8 servings as a side

Ingredients
  

  • 2 tablespoons butter
  • 1 package frozen broccoli florets, (12 oz)
  • 2 packages frozen corn, thawed, (12 oz each)
  • 1/4 cup water
  • 1/2 cup whipping cream
  • 1 teaspoon curry powder
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • lemon wedges, for serving, optional

Instructions
 

  • Heat a large non stick pan on medium heat and melt the butter, when hot, add the broccoli and corn. Stir to coat with butter, increase heat to high and pour in the water. Stir occasionally and cook for 3-5 minutes or until the broccoli is thawed.
  • While the veggies are cooking, add to a small bowl, the cream, curry powder, garlic, ginger, salt, and white pepper. Mix together.
  • Stir the cream mixture into the veggies, cook for 2-4 minutes or until the veggies are crisp tender.
  • Serve as a side dish with any main dish, and serve with a lemon wedge if desired. Enjoy.

Notes

Low cost per serving.
Adapted from 1999 Pillsbury recipe card.
Fried Summer Squash

Fried Summer Squash

This is a simple recipe that I started cooking when I was child learning to cook. No quantities are given as this is a make what you want recipe.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American

Ingredients
  

  • fresh yellow summer squash, sliced 1/4 inch thick
  • extra light olive oil, as needed
  • salt and pepper, as desired, to taste

Instructions
 

  • Heat a non stick pan with a tablespoon of olive oil. When hot, add the summer squash. Season with salt and pepper as desired and give the squash a toss in the pan.
  • As the squash cooks, it will release water. Cook for about 20-30 minutes or until the thickest slices of squash are softened and tender, stirring the squash often.
  • Serve with a main dish of your choice.

Notes

Low cost in the United States, this type of squash is hard to locate in Thailand.
Variant: 1. Add a chopped onion to the squash when cooking.
Been cooking squash like this for many years, Lee Thayer.
United States.
Smoked Sausage & Peppers

Smoked Sausage & Peppers

Lee
This is my very basic recipe for the common dish called Sausage, Peppers, and Onions. I make this as a side with pasta dishes, and typically the Sausage, Peppers, and Onions dish is a main dish. No quantities are given here, just use what you want. And this could not be easier, just smoked sausage and peppers, let the sausage season the peppers.
Course Side
Cuisine American

Ingredients
  

  • smoked sausage, sliced at a bias
  • bell peppers, your choice of color, sliced into strips

Instructions
 

  • Prep the bell peppers and sausage. For this I used 2 yellow, 1 orange, and 1 green. For the smoked sausage, I used two 340 g / 12 oz packages.
  • Heat the cooking oil in a non stick pan on medium heat, when hot, add the sausage and pepper and stir together.
  • Cook, stirring once in a while until the peppers are softened and tender and the sausage heated through.
  • Serve as a side dish.

Notes

Variation of a common dish, Sausage, Peppers, and Onions.
Dressed Up Canned Veggies

Dressed Up Canned Veggies

Good veggies to use would be sweet corn, sweet peas, green beans, carrots, and mixed veggies.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can vegetable of choice, (15 oz / 425 g can)
  • 1 tablespoon butter
  • 1 clove garlic, smashed and finely minced
  • 1 teaspoon dried parsley, or 2 teaspoons fresh, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Open the can and drain off half the liquid then pour the veggies and remaining liquid into a saucepan or microwave safe bowl, Add the butter, garlic, salt, pepper, and dried parsley if using that.
  • Heat the saucepan until the liquid is nearly evaporated, or place the bowl in a microwave and nuke in 1 minute intervals until piping hot.
  • Serve as a side with any meal, enjoy.
  • Canned sweet peas, excellent.
  • Sliced carrots, excellent.

Notes

Low cost per serving.
Adapted from an internet recipe.
Eggplant Parmesan

Eggplant Parmesan

This recipe is excellent, even though a lot of steps, it is well worth it for flavorful eggplant. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 2-3 purple eggplants
  • 1 cup all purpose flour, and as needed
  • 3 eggs, and as needed
  • salt and pepper, as desired
  • cooking oil, for frying
  • 500 grams Mozzarella Cheese, sliced, (1 lb)
  • 1 1/2 cups Mozzarella Cheese, shredded
  • 2 1/2 cups tomato pasta sauce, Shortcut
  • Parmesan cheese, grated, as desired
  • Italian seasoning, as desired, Shortcut

Instructions
 

  • Due to how this is assembled and how many eggplants you use, this can be made in various thicknesses so I state this as 6 to 12 servings. For 6 servings, estimate the eggplant stacks as 3-4 layers and 1 stack as a serving. For 12 servings, figure 5-6 layers and each stack cut in half before serving.
  • Peel the eggplant and slice about 1/4 inch or slightly thicker.
  • Add the flour to a shallow dish and season with salt and pepper as desired. In another shallow dish add the eggs and beat them with a fork.
  • Heat about 1/2 inch of oil in a pan on medium heat. When the oil is hot, coat a slice of eggplant in flour then coat in egg, and place in the hot oil.
  • Repeat to fill the pan in a single layer. Cook the eggplant in batches until golden brown on both sides. Drain on paper towels. Repeat until all the slices are cooked.
  • Heat your oven to 180 C (350 F), get out a 9x13 baking dish.
  • Using the browned eggplant slices, add a layer of slices to the bottom of the 9x13 baking dish.
  • Add a slice of cheese to each slice of eggplant.
  • Add another layer of eggplant, then another layer of cheese, and top with another layer of eggplant. Goal is stacks of 3 layers of eggplant with cheese in between the layers. I sliced 3 eggplants so I made the stacks with 4 layers.
  • Cover each stack with pasta sauce.
  • Top each stack with the shredded cheese, top with Parmesan cheese as desired, then sprinkle on some Italian seasoning as desired.
  • Bake for 30 minutes or until hot and bubbly.
  • Serve as a light main dish with a salad, or as a side with a main of your choice. Enjoy.

Notes

Low cost per serving.
Shortcuts: Italian Seasoning, Pasta Sauce.
Recipe adapted from Just A Pinch Recipe Club, Carol Perricone, and the original recipe is here.
United States.
Pinto Bean Salsa Salad

Pinto Bean Salsa Salad

Sounds like a tasty bean salad. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

For the Salad

  • 1 can pinto beans, rinsed and drained, (15 oz can) or 2 cups, Shortcut
  • 1 1/3 cups frozen corn, or canned
  • 1 yellow bell pepper, or orange, diced
  • 1/2 red onion, finely diced
  • 1 cup cherry tomatoes, cut in half
  • 1 small Hass avocado, diced
  • 1/4 cup fresh asparagus, chopped
  • salt and pepper, as desired

For the Dressing

  • 1 clove garlic, smashed and finely minced
  • 2 tablespoons lime juice, and to taste as desired
  • 2 teaspoons kosher salt
  • 1/4 teaspoon chili powder
  • 1/4 cup extra virgin olive oil

Instructions
 

  • In a bowl, mix together all the Dressing ingredients.
  • To a large mixing bowl, add the beans, corn, bell pepper, and onion, and toss together.
  • Add the Dressing and toss to coat. Gently fold in the avocado, tomato, and cilantro. Taste and season with salt and pepper as desired.
  • Serve as a side with any main dish.

Notes

Low cost per serving.
Shortcut: Pinto Beans (Pressure Cooker).
Adapted from an internet recipe.