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Hearty Soup Dry Mix
June 10, 2020 Lee
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Hearty Soup Dry Mix

Lee
I found this soup mix at a Mennonite store in Tennessee, and it does sound good. So in order to prepare this in Thailand, I bought a package of this and separated all the items and weighed them. Here is the recipe for the dry mix, soup recipe is listed in the Recipe Notes section. This makes about 1 1/2 cups of soup mix, which is the amount to prepare the soup. If you like the soup after making this, just make again and double or triple the recipe and you have the soup mix on hand anytime you want to make this soup. Measurements are given in grams for accuracy.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Servings 1 cups of mix

Ingredients
  

  • 53 grams dry brown or green lentils
  • 57 grams dry pearl barley
  • 86 grams dry green split peas
  • 83 grams dry yellow split peas
  • 33 grams dry alphabet pasta
  • 58 grams dry brown rice

Instructions
 

  • Weigh each item, place in a zip lock bag, label, use as directed in a recipe to make Hearty Soup. This makes about 1 1/2 cups or 1 batch of dry soup mix.

Notes

These are common items in Thailand, except the alphabet pasta, which I will bring from the US with me. You could certainly use orzo, rings, or ditalini pasta. Overall, this is low cost per mix.
Used in Recipes Listed on this Site:
 
Determined from sorting and weighing the contents of a package of dry soup mix.
* Best Value $1 or Less per Serving,INGREDIENTS
Harvest Soup
June 9, 2020 Lee
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Harvest Soup

I found this soup mix in a Mennonite store in Tennessee. This uses the Harvest Soup Dry Mix which is listed in the Recipe Notes section. This is the soup instructions using the dry mix. I made this in 18 Jun 2020 using the dry mix from the Mennonite store. This is a hearty soup and is very delicious. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 cups Harvest Soup Dry Mix, Shortcut
  • 7 cups water, divided
  • 1 cup fresh carrot, chopped
  • 1 cup fresh celery, stalk and leaves, diced
  • 1 cup fresh cabbage, shredded
  • 1 cup fresh tomatoes, diced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon chicken broth powder
  • 250 grams chicken breasts, boneless, skinless, cubed, (8 oz)

Instructions
 

  • To a large pot, add the dry soup mix and 4 cups of water, simmer for 60 minutes.
  • Stir often while it is simmering, and after 1 hour it will look similar to this.
  • Add remaining 3 cups of water and all other ingredients and simmer another 40-60 minutes. (I used smoked sausage instead of chicken and I took this photo just before I added the water.)
  • Simmer for another 40-60 minutes to soften the carrot and celery.
  • Ladle into bowls, serve with oyster or saltine crackers, enjoy.

Notes

Low cost per serving.
Shortcut: Harvest Soup Dry Mix.
Variants: 1. Use cooked ground beef or pork in place of chicken. 2. Use smoked sausage in place of chicken. 3. Substitute 1 cup chopped cabbage for the tomatoes and add 1 cup of peeled and chopped apple.
Adapted from a recipe on the package of the soup dry mix.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Harvest Soup Dry Mix
June 9, 2020 Lee
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Harvest Soup Dry Mix

I found this soup mix at a Mennonite store in Tennessee, and it does sound good. So in order to prepare this in Thailand, I bought a package of this and separated all the items and weighed them. Here is the recipe for the dry mix, soup recipe is listed in the Recipe Notes section. This makes about 1 1/2 cups of soup mix, which is the amount to prepare the soup. If you like the soup after making this, just make again and double or triple the recipe and you have the soup mix on hand anytime you want to make this soup. Measurements are given in grams for accuracy.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Servings 1 cups of mix

Ingredients
  

  • 52 grams dry brown or green lentils
  • 53 grams dry red lentils
  • 60 grams dry green split peas
  • 90 grams dry yellow split peas
  • 30 grams dry wild rice
  • 60 grams dry brown rice

Instructions
 

  • Weigh each item, place in a zip lock bag, label, use as directed in a recipe to make Harvest Soup. This makes about 1 1/2 cups or 1 batch of dry soup mix.

Notes

These are common items in Thailand, except the wild rice, I brought 1 kilo from the US with me, however it is available through Lazada for a steep price. Overall, this is low cost per mix.
Used in Recipe Listed on this Site:
 
Determined from sorting a package of dry soup mix.
* Best Value $1 or Less per Serving,INGREDIENTS
Salmon Salad
June 9, 2020 Lee
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Salmon Salad

Adapted from a recipe in a food magazine from 1998.
This sounds really good. In the US, just used canned salmon, for those in Thailand, prepare the salmon from frozen with the shortcut listed. On my to make and taste list. Links to the Shortcuts are listed in the Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 170 grams canned salmon, drained, (6 oz), Shortcut
  • 2 stalks celery, thinly sliced
  • ½ cup red onion, diced
  • ¼ cup vinaigrette dressing, and as needed, Shortcut
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh dill, chopped
  • salt and pepper, to taste, as desired
  • lettuce, as needed
  • fresh dill stems, for garnish, as desired

Instructions
 

  • Rinse the lettuce with cold water and tear off the leaves. Set aside.
  • To a mixing bowl, add the salmon and flake apart into large pieces.
  • Add the celery, onion, capers, dill, and gently toss together.
  • Add the dressing and toss, adding as needed. Taste and season with salt and pepper to taste as desired.
  • Arrange lettuce leaves on serving plates, scoop the salad onto the leaves, garnish with dill weed stems as desired. Serve and enjoy.

Notes

Fair cost per serving.
Shortcuts: Steamed Salmon, Basic Vinaigrette Dressing.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Salmon,SIDES,Sides - Salads
Basic Vinaigrette Dressing
June 9, 2020 Lee
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Basic Vinaigrette Dressing

Adapted from an internet recipe.
This is more of a guide than a recipe, and can be tailored in many ways.
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Prep Time 2 minutes
Total Time 2 minutes
Cuisine American
Servings 0 3/4 cup dressing

Ingredients
  

  • 9 tablespoons extra virgin olive oil
  • 3 tablespoons rice vinegar
  • 1-2 pinches sea salt
  • 1-2 pinches coursely ground black pepper

Instructions
 

  • Add everything to a pint mason jar (or any small jar), cap, then shake. As easy as that.
  • Use on a salad, enjoy.

Notes

Variants: 1. Add a tablespoon of herbs such as dill, basil, parsley, cilantro, mint, or thyme. 2. Add a minced clove of garlic. 3. Add a teaspoon of grated ginger. 4. Add a tablespoon of horseradish. 5. Add a teaspoon of Dijon mustard. 6. Add a teaspoon of honey. 7. Use white wine vinegar in place of rice vinegar.
Used in Recipes Listed on this Site:
5 Ingredients or Less,INGREDIENTS,Ingredients - Salad Dressings
Ranch Mashed Potatoes
June 8, 2020 Lee
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Ranch Mashed Potatoes

From a magazine article dated 1998.
This recipe comes from a food magazine in 1998, and it sounds good to me. This can be as easy as using instant mashed potatoes and a store bought packet or you can make homemade mashed potatoes and a homemade Ranch dressing packet. On my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 cups hot mashed potatoes, Shortcut
  • 1 packet dry ranch dressing mix, Shortcut

Instructions
 

  • Prepare the mashed potatoes your favorite way, I will use my pressure cooker.
  • Sprinkle on the Ranch dressing mix and mix well into the potatoes, stir in butter as desired.
  • Serve as a side dish and enjoy.

Notes

Shortcuts: Mashed Potatoes (Pressure Cooker), Ranch Dressing Mix.
5 Ingredients or Less,POTATOES,Potatoes - Pressure Cooker,SIDES
Basic Macaroni Salad
June 7, 2020 Lee
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Basic Macaroni Salad

This is my go to guide for a macaroni salad, I make them different each time, and for this I finally documented what I would call a basic macaroni salad. Add or subtract anything you like, have a favorite way, let us know in the comments.
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Prep Time 30 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 cups dry macaroni
  • 4 hard boiled eggs, peeled and chopped
  • 1 small onion, diced
  • 1 jar green olives with pimento, drained, sliced, (5 3/4 oz / 163 g)
  • 250 grams cheese, your choice, cubed (8 oz / 1/2 lb)
  • mayo, as needed

Instructions
 

  • Heat a pot of salted water to a boil, then add the macaroni and cook until tender. Drain, rinse under cold water to stop the cooking, drain well again, add to a mixing bowl. Add the onion, olives, and eggs to the mixing bowl.
  • Give everything a mix.
  • Add the cheese to the mixing bowl. I used a Colby/Monterey Jack blend.
  • Give the salad another mix. I find it easier to mix the ingredients a few at a time instead of all at once.
  • Add a heaping spoon or two of mayo and mix that into the salad. Add more mayo as needed. Goal is well coated but not dripping with mayo.

Notes

Low cost per serving.
Been making this type of salad for many years, Lee Thayer.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,PASTA,SIDES,Sides - Salads
Gingerbread Fudge
June 4, 2020 Lee
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Gingerbread Fudge

This sounds very good, on my to make and taste list and soon!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 16 servings

Ingredients
  

  • 3 cups white chocolate chips
  • 1 can sweetened condensed milk, (14 oz / 396 g)
  • 1/4 cup molasses
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

Instructions
 

  • Line a 8x8 pan with foil and lightly grease the foil with butter.
  • In a saucepan, add the chips, milk, molasses, and butter and set on medium heat.
  • While the saucepan is heating, go ahead and measure out the spices so they are all ready.
  • Stir the chip mixture often until all the chips are melted and smooth.
  • Stir in the vanilla and spices.
  • Set the prepared pan on a hot pad and pour in the hot mixture. (I also sprinkled with some candy leaf decorations, feel free to decorate as you like or just leave as is after pouring in.)
  • Cut into 16 squares, serve and enjoy.

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Chocolate Chip Muffins
June 3, 2020 Lee
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Chocolate Chip Muffins

For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 1 dozen

Ingredients
  

  • 1 3/4 cups all purpose flour
  • 1/3 cup brown sugar, packed
  • 2 tablespoons cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg, lightly beaten
  • 1/4 cup applesauce
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2/3 cup mini semisweet chocolate chips

Instructions
 

  • Preheat your oven to 200 C (400 F), spray a 12 cell standard muffin pan with non stick spray or line cups with foil or paper baking cups. Measure out the mini chocolate chips and set them aside.
  • In a mixing bowl, add the flour, brown sugar, cocoa powder, baking powder, cinnamon, and salt. Whisk to mix together.
  • In another bowl, add the milk, applesauce, egg, butter, and vanilla, whisk together.
  • Pour the milk mixture into the dry ingredients, stir until just combined, a few dry spots is ok as you will stir one more time.
  • Add the mini chocolate chips and stir them in until just mixed through.
  • Spoon the batter evenly into the prepared muffin pan.
  • Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes. (I checked at 14 minutes and they were perfect.)
  • After 5 minutes, remove from the pan and allow to completely cool on a wire rack.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Use mini MMs candies in place of the chips, it will discolor the muffins slightly.
Adapted from a recipe listed in 'the chocolate cookbook', page 92.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Southern Bread Pudding
June 2, 2020 Lee
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Southern Bread Pudding

I got this recipe from my Mom, who clipped it from a newspaper in the 1980s, and the recipe is from Mary Mahoney of the Old French House Restaurant in Biloxi, MS. Regardless of where it came from, this sounds tasty, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

For the Bread Pudding

  • 6 slices day old bread
  • 1 teaspoon ground cinnamon
  • 1/2 cup seedless raisins
  • 2 tablespoons butter, melted
  • 2 cups milk
  • 4 eggs
  • 1/2 cup sugar, plus 2 tablespoons
  • 1 teaspoon vanilla extract

For the Rum Sauce

  • 2 cups milk
  • 1/4 cup butter, (1/4 block or 1/2 stick)
  • 1/2 cup sugar
  • 2 tablspoons all purpose flour
  • 1 tablspoon cooking oil
  • 1 teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • 1 1/2 tablespoons rum, or to taste

Instructions
 

To Prepare the Pudding

  • Preheat your oven to 180 C (350 F). You are going to need a 1 1/2 quart casserole dish.
  • Break bread into small pieces and place in your casserole dish. Sprinkle the cinnamon over the top of the bread, add raisins, and drizzle in the butter. Toss then place in the oven to lightly toast the bread. Remove but keep the oven going.
  • In a mixing bowl, add the milk, eggs, sugar, and vanilla, mix well.
  • Pour over the bread, and return casserole to the oven.
  • Bake for 30 minutes or until the pudding is solid.

To Prepare the Sauce

  • Place milk, butter, and sugar in a saucepan and place on medium heat, stir and allow mixture to come to a boil. While waiting for the mixture to boil, make roux with the flour and oil.
  • When the mixture boils, stir in the roux to thicken the sauce. Remove from heat when sauce thickens.
  • Stir in the nutmeg, vanilla, and rum.
  • Divide pudding into serving bowls and spoon the sauce over the pudding, serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Feel free to use a 9x9 square baking pan in place of the casserole. 2. Use rum extract in place of rum but use teaspoon measurements instead of tablespoons.
Adapted from a recipe that is stated to be the recipe from Mary Mahoney's restaurant, Old French House Restaurant. 
* Best Value $1 or Less per Serving,DESSERTS