Archive for the ‘#1 Go-To Recipes’ Category
Spaghetti Os Goulash
This was a childhood classic, and is my Dad's preferred way to make goulash to this day. This makes a delicious meal. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, (1 lb)
- ½ teaspoon garlic powder
- 2 cans spaghetti Os, original, (15.8 oz / 448 g each), Shortcut
- 2 cans mixed vegetables, drained, (15 oz / 680 g each)
- 1 can lima beans, drained, optional, (8.5 oz / 241 g)
- salt and pepper, as desired, to taste
Instructions
- Brown the ground beef in a pot or large sauce pan, breaking it up with your spatula as it cooks. When cooked through, drain any fat, then mix in the garlic powder.
- Add the canned Spaghetti Os to the pot, if using the Homemade Spaghetti Os from the Shortcut use the whole batch, then add the mixed vegetables, and lima beans if using. Stir to mix together.
- Cook until heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Homemade Spaghetti Os.
Variants: 1. If using the homemade spaghetti Os, use 1½ lb / 750 grams ground beef or pork. 2. Use a 12 oz bag of frozen mixed vegetables, steamed in place of the canned. 3. Use canned beef (1½ lb / 680 g can), drained in place of fresh beef. 4. Use cooked meatballs in place of ground beef.
Ambrosia Salad
I remember this salad from when I was growing up, this is an excellent fruit salad. On my list to make this.
Ingredients
- 1 can Mandarin oranges, drained, (15 oz)
- 1 can pineapple tidbits, drained, (8 oz)
- 1 cup mini marshmallows, white or fruit flavored
- 1 cup shredded coconut
- 1 cup sour cream
Instructions
- Add the orange segments, pineapple pieces, marshmallows, and coconut to a mixing bowl. I used the fruit flavored marshmallows to add a little color to the salad.
- Give everything a gentle mix together.
- Add the sour cream and gently mix that in.
- Pour the salad into a serving bowl, cover and refrigerate for at least 2 hours.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Haystacks
This is an old time recipe and is easy and tasty, only 4 ingredients.
Ingredients
- 1 cup butterscotch chips
- 1/2 cup peanut butter
- 1/2 cup salted peanuts
- 2 cups chow mein noodles
Instructions
- Setup a double boiler and add the butterscotch chips and peanut butter. Place on medium heat.
- Melt the chips and stir often until all the chips are melted and the mixture is smooth and creamy. Remove from heat.
- Stir in the peanuts until nearly all coated, then stir in the noodles until they are fully coated.
- Line a baking sheet with parchment paper, drop the mixture by teaspoonfuls and let sit until completely cooled, they will firm up once they have cooled.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Mackerel Loaf
Canned mackerel is basically the low income version of canned salmon, and it is a delicious, and lower cost alternative to salmon. In Thailand, mackerel will come in small cans in tomato sauce, and is comparable with sardines. In the US, I seen canned mackerel in large cans (15 oz / 425 g) like salmon, and no tomato juice, so I picked up a can as I wanted to try it out. I tried it on 15 Jan 2020, made this loaf, and I must say, it is good, even my Dad liked this. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Bread Pan
Ingredients
- 1 can mackerel, drained, (15 oz / 425 g)
- ½ cup bread crumbs, (Shortcut)
- 2 eggs
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- ¼ cup milk
- ½ teaspoon Worcestershire sauce
- black pepper, as desired
Instructions
- Mackerel is packed like salmon, skin on and bone in, these 3 pieces are from 1 can. The bones are soft and the skin mixes right in, so just use this as is. (I took this photo just to show what it looks like when it comes out of the can.)
- Preheat your oven to 180° C (350° F). Grease a loaf pan with butter or olive oil.
- Add the mackerel to a mixing bowl and break the pieces apart with a fork.
- To the mixing bowl, add the remaining ingredients, and seasoning with pepper as desired.
- Use a large spoon and mix together.
- Pack mixture into the prepared loaf pan.
- Place in the oven and bake for about 45 to 50 minutes or until the top is golden brown.
- Cool on a rack for 10 minutes to firm up, then turn onto a plate for serving. Mine fell apart when turning it out, that is ok, it happens.
- Slice, serve with sides of your choice and enjoy. Chicken gravy goes surprisingly well with this.
Notes
Low cost.
Shortcut: Bread Crumbs.
Variants: 1. Use red bell pepper in place of green. 2. Add chopped hard boiled eggs. 3. Add sliced green olives. 4. Add a second can of mackerel. 5. Use crushed saltine crackers in place of bread crumbs.
Super Chocolate Cookies
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. And these are delicious!
Ingredients
- 2 cups all purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened, (1/2 block / 1 stick)
- 1 1/3 cups brown sugar, packed
- 1/2 cup shortening
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup MM candies
- 1 cup raisins
- 3/4 cup salted peanuts
Instructions
- Measure out the peanuts, raisins, and MM's. Set aside.
- In a mixing bowl, add the flour, cocoa, baking soda, and salt and set that aside. In a large mixing bowl, add the butter, shortening, and brown sugar.
- Now that many of the items are ready, go ahead and preheat your oven to 180 C (350 F). Line a baking sheet or two with parchment paper.
- Mix the sugar, butter, shortening with an electric mixer at medium speed. Add the eggs and vanilla, beat until well blended.
- Gradually add the flour mixture while mixing with the electric mixer on low speed. Swap out the mixer for a sturdy spoon to mix in the remaining flour until you get a nice dough and the flour is all mixed in.
- Stir in the MM's, raisins, and peanuts.
- Drop the dough by 1/4 cupfuls onto the prepared baking sheets, 3 inches apart. Flatten dough slightly with your fingertips. Bake 13-15 minutes or until almost set. (I just used heaping tablespoons, worked well.)
- Remove from oven and cool on the sheet for 2 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from a recipe listed in 'the chocolate cookbook', page 50.
Easy Tasty Chicken/Turkey Salad
I wrote this to use some canned chicken I had on hand and glad I did, this is tasty! My Mom loves this salad.
Ingredients
- 1 can chicken, or turkey, drained, (10 oz / 283 g)
- 1 spring onion, sliced, white and green parts
- ½ small onion, finely diced
- 1-2 tablespoons green bell pepper, finely diced
- 2-3 tablespoons Swiss cheese, cubed
- mayo, as needed
- black pepper, as desired
Instructions
- Add the first 5 ingredients to a mixing bowl and gently mix together. Key to mixing is to not break up the chicken or turkey.
- Add mayo a spoon or two at a time and mix in, key is to fully coat the salad without mayo dripping off the chicken or turkey. Taste and season with black pepper as desired.
- Chill until serving. Serve in a sandwich on your favorite bread, on a bed of lettuce, or as is.
Notes
Low cost.
Peanutty Double Chip Cookies
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. Just my opinion only, these are the best chocolate chip cookies I have made, ever. Highly recommended.
Ingredients
- 1/2 cup butter, room temperature, (1/2 block / 1 stick)
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 cup chunky peanut butter
- 1 cup chocolate chips
- 1 cup peanut butter chips
Instructions
- Preheat your oven to 180 C (350 F), line a baking sheet or two with parchment paper or grease with butter.
- Add the butter, sugar, brown sugar, vanilla, eggs, and baking soda to a large mixing bowl and mix with an electric mixer on medium speed until creamy.
- Beat in the peanut butter.
- Mix in the flour with a large sturdy spoon.
- Mix in the chocolate and peanut butter chips.
- Drop by rounded tablespoons onto the prepared baking sheet, two inches apart. Press down with the tines of a fork to slightly flatten.
- Bake 12 minutes or until the cookies are set but not browned, do not over bake or they will be very brittle.
- Place on a wire rack to completely.
- Serve and enjoy.
Notes
Low cost.
Adapted from a recipe listed in 'the chocolate cookbook', page 36.
Creamed Corn Cornbread
Best cornbread I have ever had, nothing short of perfect. Highly recommended. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1/2 cup butter, (1/2 block / 1 stick)
- 1 can creamed corn, (15 oz / 425 g)
- 1 can whole kernal corn, drained, (15 oz / 425 g)
- 2 boxes Jiffy Corn Muffin Mix, Shortcut
- 1 cup sour cream, Shortcut
Instructions
- Preheat your oven to 180 C (350 F), grease with butter a 9x9 baking dish.
- Melt the butter and place in a mixing bowl, add the drained kernel corn and the creamed corn. Mix together.
- Add the muffin mix and mix together well.
- Add the sour cream and mix together well.
- Pour into the prepared baking dish. Bake for 50-55 minutes or until the top is golden brown and a knife inserted near the center comes out clean.
- Remove from the oven and allow to cool for a few minutes.
- Serve with any dish, and enjoy. Keep in mind the center will be a bit moist, this is perfectly fine.
Notes
Low cost per serving.
Shortcuts: Jiffy Corn Muffin Mix, Sour Cream.
Adapted from an internet recipe.
"Canned" Mashed Potatoes
Canned potatoes are a common low income / senior citizen commodity, and here is an easy way to make delicious mashed potatoes.
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.
Chocolate Raspberry Thumbprint Cookies
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. This recipe is quick to put together and common ingredients. And the cookies are good! The amount of cookies I made were 2 1/2 dozen but I used a larger amount per cookie, with a smaller amount, you can make up to 4 dozen cookies.
Ingredients
- 1 1/2 cups butter, room temperature, (1 1/2 blocks or 3 sticks)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- raspberry preserves, as needed
- powdered sugar, as needed
- sugar, as needed
Instructions
- Preheat your oven to 180 C (350 F), line a baking sheet or two with parchment paper or grease with butter.
- Add the butter to a mixing bowl and let come to room temperature, when soft, add the sugar. Use an electric mixer and beat on high speed until creamy. Add the egg and vanilla, beat until mixed in.
- Add the cocoa, flour, and salt, beat on slow speed until mixed together. (I used a large spoon to get some of the flour off the edge and just used the spoon to finish mixing everything.)
- Stir in the chocolate chips.
- Scoop out 2 level tablespoons of dough and roll into balls and place on the prepared baking sheets about 2 inches apart. I used a rounded tablespoon. Place some sugar in bowl, dip your thumb in the sugar and make a deep imprint on each cookie. Bake 12 to 15 minutes or until just set.
- Remove from the oven and allow to cool on the sheet for 2-3 minutes.
- After cooling on the sheet, transfer to a rack to cool completely.
- Add some powdered sugar to a small wire strainer and dust the cookies by holding the strainer about 12 inches above the cookies and tapping on the side of the strainer. Spoon preserves on the indents of the cookies.
- Serve and enjoy.
Notes
Low cost.
Adapted from a recipe listed in 'the chocolate cookbook', page 34.
