In need of: tasty, CHEAP, recipes. Beans or rice or potatos?

[me b zola]

Help. Mr.Zola recently lost his job and I now have my 3 grandchildren living with us with no financial assistance from their parents.

I am used to making a dollar go a long way, but now I need to stretch it beyond belief. Even when we had plenty of $$$, I always bought cheap cuts of meat. A buck sixty for a pound of boneless pork and I could work wonders, and made many a dish with a 10 cent package of ramen. But now I need to be even more creative and my creative juices just aren't flowing. More recipes are needed to keep the natives from revolting!

I really need some ideas for bean or rice or potato main dishes that don't need a lot of fluff items. Don't assume that I know a basic dish that you may have in mind. Even if your recipe is for a small number of servings, I will be able to figure out how to make a pot-full :)



TIA, everyone, and Happy New Year!!



Zola

[Shakespeare]

1. This isn't quite what you asked for, but....

....do you have room for a small garden where you live? The starches you mention are obviously going to be cheaper to buy than vegetables, but that nutrition is vital, too. Growing some in the backyard is really pretty easy (even winter veggies like greens, carrots, radishes, cabbage, etc.).

I've probably even got an assortment of seeds I could share with you, if you're interested. You'd be amazed what you can grow in a small area (even in pots on a patio), and I'm more than happy to help out with instructions/advice.

I'm sorry you're going through a tough time--I've been in a bit of a tight spot myself for the past year, and the garden not only saved a chunk off my grocery bill, but it also saved a bit of my sanity (it's very therapeutic "work").

[me b zola]

6. I've been wanting a garden

We have a shady yard. One tree in the back shades most of the back. The front yard is shaded by two trees. Our driveway and the back patio that it leads to, though, get lots of sun. I have thought about raised beds to grow fresh veggies, I just don't know how practical that would be.

We do get our veggies for 40 cents or less a can, although I would love fresh veggies :) You are very sweet to offer seeds, what a beautiful neighbor you are. O8) If you could give a few tips about patio gardening, I would be grateful.

[kestrel91316]

14. Get a copy of Square Foot Gardening by Mel Bartholomew from

half.com, or maybe trade for it on paperbackswap.com. Don't pay full price for books ever again..........It is a great little book for gardening in small spaces yet producing vast quantities of veggies.

[Shakespeare]

22. That's exactly the book I was going to suggest!

It's absolutely brilliant. The French had this figured out centuries ago (it's an adapation of the French intensive method of gardening). If you don't want to buy a copy, your local library surely has it on hand.

For the vegetables that need and love sun (tomatoes, basil, etc.), you can grow them quite successfully on your patio (sufficient water and root space are the trick). Even in shade, you can grow tons of the super-nutritious (and yummy!) stuff like lettuce, greens, snap peas, bush beans and root vegetables.

I was serious about the seeds offer--I've got enough to share a little, and I'd be happy to mail some off to you. Just let me know.

[babylonsister]

2. Have you ever looked around in Big Lots?

They sell canned beans and pasta and the prices are cheap! Lots of other stuff, too.
How 'bout hotdogs cooked in beans? I make a really easy bean casserole with just canned beans, ketchup, mustard, and brown sugar, with bacon on top. Bake for 45-an hour, voila!
You can get real creative with pasta casseroles, and I like them! Tuna, American chop suey, etc. I throw cooked pasta in some olive oil, and top with spinach, chicken, whatever sounds good for a change of pace, and my husband will even eat it.:) (well, not the spinach, but he really likes fried pasta-go figure.)
Taters are also flexible. A shepherd's pie comes to mind; browned chop meat, next layer can be whatever you want (peas, carrots, etc.), topped with mashed potatoes. Bake for an hour, you have a hot, filling meal.

[The empressof all]

3. Here's a great resource

This group is great for cheap sources for household supplies and frugal living.

http://www.democraticunderground.com/discuss/duboard.php?az=show_topics&forum=353


Please don't hesitate to use your local food bank. Lots of folks in your situation use this resource. That's what it is for.

If this group has a location near you --You may want to check them out as well. It's a religious group.

http://angelfoodministries.com/about.php

They have sites all across the country and it seems to be a very valuable service.

[mtnester]

4. In addition to the social organizations Empress mentioned

I highly recommend you get some advice on what you are legally entitled to as well, like food stamps for the kids, WIC, etc.

Regardless of the financial assistance your grandkid's parents are providing, you may very well need some type of government assistance, which, if the courts have not already stepped in, may need to do so. Maybe Leftie Lawyer will pop in and offer some advice, or some general questions in GD can assist you with this. If you are not legally custodial, I do not know if you can get anything like that, however, your current financial situation may very well qualify you and your hubby for assistance regardless.

Spaghetti...always fairly inexpensive and goes a long way with some bread...you can sneak veggies in there as well...pasta is great for helping kids get veggies as part of a rounded diet, as well as stretching pretty far.

Good luck and bless you for caring for those youngsters.

[bearfan454]

5. How about

beans with ham, spaghetti with butter and parmesan, rice and beans, hot dogs, grilled cheese sandwiches, bologna sandwiches, fried potatoes, vegetable soup, pancakes for supper sometimes, scrambled eggs, french toast, meatloaf stretched out with oatmeal or bread crumbs, canned vegetables as side dishes, cheap Totino's pizzas are under a buck, etc, etc. I've been there many times myself.

[wakemeupwhenitsover]

7. I can't eat eggs, but omelettes,

scrambled eggs, frittata's etc. are cheap & filling & nutritious. And there's nothing wrong with eggs for dinner.

[mtnester]

8. Good idea...you can make then go even farther by pouring eggs over

taters that have been fried up....add some peppers and onion (when you can get them on sale)

All in one skillet.

[wakemeupwhenitsover]

9. our markets all have leftover

veggie bins. They're super discounted, just about bad, better use 'em tonight. I always root through it.

[mtnester]

10. Exactly...a slightly shriveled green pepper is still tasty quick sauted

chopped up and added to anything.

[noamnety]

11. Some strategies

Make things from scratch, don't use processed foods. More nutritious, and cheaper. And look for stuff at ethnic stores - I find them to be way cheaper for spices and often fruits and veggies. The local Iraqi store by me has local apples for 49 cents a pound, a full sized grocery store can't touch that price. I still have meat in my freezer from when the local italian place sold chicken legs one week for 29 cents a pound. (I bought a case - 40 pounds.) Finding a few of those stores will make a huge difference in your budget - and the quality of the food.

Dry beans are way cheaper than canned. You can cook them in some water and seasonings in a crockpot all day, then everyone can build their own burritos (cheese, tomato, and sour cream or plain yogurt, homemade salsa from tomatoes, a jalapeno, an onion, some vinegar, salt and pepper).

If you like indian food, there are a thousand variations of lentil or chickpea curry that you can serve over rice.

Gordon Food Service has really cheap tomato sauce (cheaper than you can make from scratch) in gallon sized containers.

Homemade noodles, cheaper and better than ramen - 1 cup flour, 1 egg, a pinch of salt and enough water to hold it together. Roll it out thin, slice it up, boil.

Potato soup is great - potatoes, chicken stock, onions, spices. Throw it in the blender before serving. (My onions came from that Italian store - 7 dollars for 50 pounds. I keep them in a cooler in the basement.)

When I was starting up the cafeteria, people here suggested making polenta.

In my poor days, we used to stretch a chicken into 3 dinners. Day one - roast chicken, just eat the breasts. Day 2, chicken soup, but reserve most of the meat. So you have broth, little bit of meat, homemade noodles or rice, onions, potatoes, carrots. Day 3: the extra meat goes into a cream sauce with mushrooms or onions, and stuffed into homemade crepes. You could do the same sort of thing, with 5 people, with a small turkey. I've got one stashed away in the freezer from when I found them at 69 cents a pound. My family makes fun of me for my ridiculous sales purchases cause I usually get ridiculously sized items at insane prices (and then photograph them).

Winter squash is sometimes real cheap, and you can bake it, then use it in this recipe: http://www.cooks.com/rec/doc/0,1938,136181-236206,00.html (I do it in a crockpot, without the pie crust.) Here's my daughter holding a squash I bought for 39 cents a pound:



And cabbage, stores practically pay you to buy cabbages.

If you have any land, consider a fruit tree or berry bushes in addition to a vegetable garden.

When I was really really poor, I did some scavenging for food. It was always as a fun family outing - not like dumpster diving, but going for walks in the public woods nearby gathering hazelnuts or blueberries, or when I was by the ocean, we fished. I didn't even have a fishing pole for a while - I had a hook that had gotten stuck in the pier by some fisherman - I managed to get it loose, and tied it with pieces of line that were left by others, tangled on the pier. I just lowered it down by hand - no fancy reel. If you're anywhere where natural resources let you scavenge, go for it. Dandelion greens, asparagus, nuts, berries, mushrooms - all that can usually be gotten for free - and tends to be expensive luxuries in stores if you're on a tight budget.

[hvn_nbr_2]

35. Lots of great ideas there EXCEPT scavenging for mushrooms.

People get emergency liver transplants every year and other people die because a liver doesn't become available quickly enough, because the mushrooms they thought looked exactly like some familiar variety were actually poisonous. If you're not an expert on mushrooms, don't go picking them to eat.

But to add a little to the other suggestions and a couple additional ones:

Cabbage, yes yes. It's more nutritious than most other leafy head stuff (like iceberg lettuce) and you can do more different things with it too. It also lasts a long time, although if you're feeding three kids, that's probably not an issue.

Ethnic food stores: I don't know why the same local produce is cheaper there but it is. You might also find some new tasty things that you never heard of before.

For beans, lentils, and soups: You can add some cheap meat bones for flavor and a little bit of meat. You may have to go to a butcher shop or ethnic store to get them; apparently they're not profitable enough for supermarkets so it's hard to find them there these days.

In general, grains plus legumes = complete proteins. Usual American diets don't have to bother about that because typical American diets have too much protein, but if you're not eating much meat or dairy, it might be worth paying a little attention. You don't have to eat the grains plus the legumes together at the same meal, as some used to think ("Diet for a Small Planet"); same day is fine.

[Warpy]

12. Queen of cheap, here

and any meal that combines beans and rice can't possibly go wrong. It's one of those food combinations made in heaven. Season the beans with onion, green pepper, chile powder, and a little garlic and slightly mash as you cook them for refried beans. Serve with rice, tortillas, or cornbread.
-------------
I've been doing a run of broccoli cheese cornbread:

8 oz cottage cheese
1 egg
1 heaping cup of self rising cornmeal
10 oz package of frozen broccoli
1 onion, finely chopped
1 stick melted butter or margarine

Mix together and bake in a 7x11 pan at 350 until a toothpick inserted into the middle comes out clean.

This is nutritionally dense, meaning it packs a high protein, high vitamin wallop just on its own. Pair with beans to round out the protein, or pair with soup. It is fairly high in fat, so make sure you don't eat the whole panful in one sitting (not hard to do). I get a good 12 meals out of a pan of this stuff.
-------------------------------------

Most grains can be the basis for some really good patties and burgers. One of my favorites is millet, another nutritional powerhouse. Steam it and then mix it with seeds, nuts, your choice of veggies, whatever, form into patties and either pan fry or bake on an oiled cookie sheet. They're surprisingly good and quite filling.

Rice based fillings can be packed into veggies for stuffed veggie dinners. Acorn squash, peppers, tomatoes and onions are all good choices for stuffing.

Cheap doesn't have to be boring and it certainly doesn't have to be un nutritious.

[NMDemDist2]

13. lentils make a great veggie patty too n/t

[noamnety]

15. If you make winter squash

Don't throw out the seeds - rinse them, spice them, and toast them like pumpkin seeds.

[lakemonster11]

33. I actually think squash seeds are better than pumpkin seeds.

Especially delicata squash seeds---I like them tossed with olive oil and salt.

[kestrel91316]

16. See if you have anyplace where you can buy food in bulk, such

as Smart & Final here in Los Angeles, they are a restaurant and janitorial supply warehouse, and have LOTS of good deals on food.

Check out websites for frugal living and budget recipes, a google search will turn up loads of sources. The More-With-Less Cookbook by Doris Jantzen Longacre is fantastic! Not Just Beans by Tawra Kellam is another. There are lots of us out here living frugally so you are in good company.

[Wordie]

58. Oh that's a great idea...wholesale grocers sometimes sell to the public.

There are a couple in my area that I know of; I don't often use them because the savings aren't that great if you aren't buying in bulk, and I generally am cooking for just myself. Sometimes the containers are HUGE.

But if you can use things up faster, with all those mouths to feed, they might be just the place to look for bargains. The places I know of have things like a case of oranges or peppers, or a large bag full of lettuces, much cheaper per pound than what you'd pay in a regular store, but you have to buy the entire thing. If the containers are too large even for you, maybe you could pair up with a another family and split the larger amounts between you. They sell meats and dairy products, too - just about everything.

Those things sold in normal amounts (they do have some of those too) although not such a bargain as what's sold in the bulk containers, are often still cheaper than in a regular grocery. You just have to be a good shopper and know your prices. And there is always the option of freezing if you find something really cheap that's too much to use up right away. You won't save as much as the restauranteurs, because they get some kind of discount, but still you might save quite a bit.

You are doing a good thing. I wish you the best.

[The empressof all]

17. Canned Salmon

Canned Salmon is usually much less expensive than tuna and is packed with protein, omega oils and calcium. I've been spoiled by the fresh relatively cheap salmon I can get here in Seattle but I have been known to make Salmon Pattys with the canned stuff.

Mix it with Egg, bread, onion and green or red pepper if you have it. Dip in an egg wash, coat in bread crumbs and chill. I pop-em in the oven until brown.

[politicat]

18. Here are a few....

Note: Find a local friend who has a costco or sam's membership. If you share the cost of the produce, you can both get a couple weeks' worth for about $15 each (i.e. 1 3#bag romaine hearts $3.50, 4# tomatoes $5, 5# carrots $3, 3# bag of broccoli $3.50, bananas 4# for 1.30, 3# frozen mixed vegetables for noodle soup for $4, 20# potatoes for $3, 10# onions for $4, etc....) Produce is going to be the big part of your bill for a while. You can reduce it by sharing the cost and buying in bulk.

A ham is your friend, especially one with a bone in. A 5 pound bone-in ham makes about 8 meals - 1 of ham and potatoes, several where ham is complimented by cheese or eggs, and soup.

If you have a library local, try to find this book in the cookbook section: Nikki & David Goldbeck's American Wholefoods Cuisine. It's a vegetarian cookbook and has lots of tasty recipes (under copyright, which is why I'm not posting them) for beans, pasta, rice and pulses. Check out the soups and casseroles especially.

If you have one in your town, go to the Asian market and buy a brick of miso - white or red (I'd do white if I were you, but red has a beefier, richer taste.). It should run about $2 for a pound. You can use miso instead of boullion cubes or stock. You use basically a tablespoon per liter of water and add it at the end of cooking. It lasts forever under refrigeration. It's also rich in vitamins, minerals, and is the essential ingredient in a lot of asian food, so if your family likes Chinese, this is a way to have it at home. (If you're not comfortable with a new ingredient, don't bother.) I'll post a miso tutorial if you'd like....

Make your own bread. Basic white bread made with basic all purpose flour runs about $0.20 a loaf - cheaper if you can get the flour in 25 pound bags, find those tins that popcorn comes in and store it in that (my thrift stores have tins all the time). A loaf takes about 20 minutes to mix, 2 hours of rising time, and 45 minutes to bake. Plus, if you have bread, you have stuff for sandwiches, french toast, cinnamon toast, grilled cheese, pb&j, mock stuffing.... lots of comfort foods. I'll send you yeast if you'd like - I have lots of extra. I also have seeds I can spare and a lot of spices I can share out.

Buy your eggs in the medium size, by the large flat. Eggs are cheap protein, and while they're high in cholesterol, they store well, are versatile, and are filling.

You also need to look at food stamps/cards. You've been paying into that system for years - it's okay to take some out. Finally, your grandchildren's parents need to be helping out. It's time to talk to Child welfare. It's not pleasant, but they should be helping.


Potato soup
6 russet potatoes, peeled and cubed
6 cups water
18 tablespoons instant dry milk or one can evaporated milk
1/2 c margarine (or less - this is to taste)
1 c flour
1 egg
1 stalk celery, chopped or celery seed
1 onion, chopped
salt and pepper to taste

Boil the potatoes in the water with the celery (seed) and the onion. Add the dry milk or the evaporated milk (or you could use regular milk, but that should be preserved for fresh drinking) when the potatoes are getting soft. Reduce to a simmer. Meanwhile, mix the egg and the flour and some of the salt with a fork until it resembles dry, doughy strands of play-dough. Dribble this mixture through your fingers into the soup and cook for at least a few more minutes. Serve with at least crackers; traditionally, this goes well with grilled cheese sandwiches or tuna fish sandwiches. You can also pour it over steamed broccoli or other vegetables, and add cheese, sour cream, bacon, etc....


Potatoes and eggs
5 peeled and cubed potatoes (or one per person)
bacon grease
leftover meats, veggies
1 egg per person.

Fry the potatoes in the grease, and add the leftovers towards the end when the potatoes are getting a bit soft. (This works well with leftover ham, pot roast, pork or sausage; not so well with hamburger.) Beat the eggs and pour over the mixture in the skillet, let set and serve.

Green chili
2 pieces of chicken (thighs or a leg quarter works here)
2 cups beans (whatever you have on hand)
chili powder, cumin, chicken broth cubes
a can of green chiles or regular green chiles from the supermarket (these are cheap - I usually get 4 for about 60 cents - not jalapenos and not bell peppers)
1/2 cup rice
water to cover the beans and water to soak the beans
salt
pepper
an onion, chopped

Soak the beans overnight or quick soak them. Drain, rinse and cover again with water to a depth of 2 inches above the beans. Cook for an hour on the stove or 2 hours in the crockpot. Add the chicken and let cook through.

Remove the chicken, put in the freezer to cool while you add all of the other ingredients to the pot - according to your taste. The chiles should be chopped. When the chicken is cool, pull the meat from the bones, chop the skin very fine and put the bones back in the freezer in your stock bag. Chop the meat fine and add the skin and the meat to the pot. Let cook another hour (or more) and serve with flour tortillas, and any of the following: cheese, lettuce, tomatoes, bottled salsa, black olives, sour cream, hot sauce, etc....


Tomato soup
1 big can of crushed tomatoes
1 onion
garlic or garlic powder
dried basil
3 cups vegetable stock or chicken stock or broth or bouillon
a little oil, butter or margarine

Chop the onion fine and cook in the fat in the bottom of a soup pan until transparent. Add the garlic if fresh with the onion. When the onion is transparent, add the can of tomatoes, the basic and the stock. Simmer 10 minutes until heated through. You can add evaporated milk or cream here to thicken and make creamy - don't add too much. Serve with garlic bread, mozzarella cheese.

(meat) and noodles
Simmer covered 8 ounces of boneless meat (a tough pot roasting cut works well here) or a pound of meat with bones in 1.5 quarts of water with bay leaves, salt, pepper, some onion, garlic and oregano. Remove the meat when it is done to falling apart and debone if necessary; shred. Add 1 quart of water to the remaining liquid in the pan, then add a half pound of pasta. Overcook the pasta to soft, thick consistency (or make your own noodles - flour, eggs, salt and water - pm me if you want the recipe). Add half of the meat back in. (Reserve the rest for stuffing in sandwiches.) Serve in big bowls.

Salt pork and bean soup
1 pound of beans (white are traditional, but mixed or pintos work fine)
1/2 package salt pork, sliced thin (Walmart carries this for a reasonable price in the super centers. Else use bacon, ham bones, smoked ham hocks, etc.)
bay leaves
onion, chopped fine
garlic or garlic powder
salt, pepper

Soak the beans overnight or quick soak. Rinse and let drain. In the bottom of a large stock pot, fry the salt pork or bacon until it is crumbly and crispy. If you're using ham or a ham bone or hocks, skip this step. Remove from heat, add the beans and 6 quarts of water. If you're using ham/hocks/bone, add this now. Add the garlic, bay, onion and simmer for a couple hours. Remove the bone/hock if using and correct the taste - it may need a bit of pepper. Serve with cornbread and fruit.




Tofu
Tofu is cheap and if you marinate it in something, it has flavor. At a buck a pound, it's a great source of protein. But you have to marinate it, so you need to look in your cupboards for something you can use as a marinade. I've used everything from steak sauce to barbecue sauce to soy sauce to french onion soup mix. Think about it from the application (i.e. if you want to have barbecue sandwiches, baked beans versus a veggie soup with leftover veggies, barley or rice, and tofu -for the latter, I've used both steak sauce and french onion soup mix (made liquid with a cup of water). Both taste good. But if you have a family that gets weirded out by new foods, now is not the time to try tofu.

[Mojorabbit]

49. I would be interested in your

tutorial on miso. I have been meaning to try it but haven't as I don't know how to use it.

[spindrifter]

19. Don't forget to check whether

your kids are entitled to free/reduced breakfast and lunch at school. Many of the children at my daughter's school (she is a teacher, not student) have assistance for school meals.

I love to cook variations on Spanish or Mexican rice--saute the washed rice in a small amount of oil, stirring to coat it. You can throw ground cumin into this. When the rice looks a bit translucent, add water so it measures about the width of your finger above the top of the rice. If you are adding canned tomatoes, use the juice from them as part of the liquid. I also add about 1 1/2 T chicken bouillon granules for each cup of liquid. You can add sauteed onions and garlic, peppers of whatever lineage. Steam covered. To this you can stir in chicken, fish, baby shrimp, left over meat of any sort. You can also throw in some green beans. If you like more flavor, add cayenne to taste--but I put that in when I am frying the cumin and rice in the oil in order to release the flavor more uniformly.

[Stepup2]

20. Check on-line resources

like your state's department of agriculture; often they will send you recipes and info free. You can try calling them for information on foodbanks too.

These sites have a wealth of info on growing in your climate, food banks and recipes. Here is a link to Michigan Bean. This site is packed with nutritional information, cooking instructions and recipes. If you do not have a printer, try your local library.

http://www.michiganbean.org/cooking.html
http://www.americanbean.org/ResourceRoom/Useful%20Links/Home.htm

Like LWfern, I take advantage of the savings at ethnic grocery stores.

[hvn_nbr_2]

53. Here's another online source for bean recipes and info.

http://www.calbeans.com/

At least one of those three has a bunch of additional links too, but I don't remember now which one it was.

[lakemonster11]

21. Rice and Beans---there are millions of recipes from around the world.

If you use dry beans and buy rice in large bags, it's incredibly cheap and a complete protein. No need for even cheap cuts of meat. You can use the money you save on meat to buy vegetables---onions, greens, peppers, etc---to boost the nutritional value of the meals. If you have a farmer's market around you somewhere, you can get vegetables much cheaper than at the grocery store, and they're often much fresher and tastier, too.

Here's a website that talks about preparing and cooking dry beans:
http://www.calbeans.com/BEAN%20BASICS.html

Here's a great basic chili recipe, adapted from one in a slow cooker book I have:

1 tablespoon olive/vegetable oil
1 large onion, chopped
1 medium bell pepper, seeded and chopped
2 garlic cloves, minced
2 tablespoons chili powder
One 28-oz. can crushed tomatoes (or equivalent fresh)
3 cups cooked black beans
1 cup water
One 4-oz. can diced green chilies (or equivalent fresh)
Salt and Pepper

1. Heat the oil in a soup pot over medium heat. Add the onion, bell pepper, and garlic; cover, and cook until just softened, about 5 minutes. Stir in the chili powder and cook about 30 seconds longer.

2. Add the tomatoes, beans, water, and chilis; season with salt and pepper. Bring to a boil, lower the heat, and simmer 30 minutes, stirring occasionally.

3. Serve over rice.

[calico1]

23. I agree about making things from scratch.

It is cheaper and better for you. Your dollars will stretch farther. In the supermarket I most often go to, if I go early in the a.m. I can usually find day old bread--the fancy ciabatta loaves for half price. I just bring one or two home and wrap the whole thing in heavy aluminum foil and freeze. You can do this with any kind of bread. My store usually also has meats from the day before that are marked down. You can use the same day or freeze. I save money that way too. The less processed something is the less expensive, usually. In addition to the already good advice you have read already I also suggest if you don't have one, a cookbook from before the 1950's when almost all cooking was scratch cooking. Also, cookbooks from the depression or WWII have some very creative recipes on making do with few resources. Some stuff is weird but a lot is pretty good. I have "Grandma's Wartime Cooking" and also "Grandma's Wartime Baking." I like them both. Another suggestion is a pre 1950's edition of "Culinary Arts Institute" cookbook. Have you ever canned? If you grow a garden that is also something you can look to do. I plan to this year.

[Dora]

24. Note to everyone who freezes bread:

It's important to let frozen bread defrost in the refrigerator (I didn't know this). Letting it defrost on the counter will result in a dry/stale loaf. All the moisture in the frozen loaf comes out as condensation as the bread comes to room temp. I also store bread that has been frozen in the fridge.

[calico1]

25. I never store bread in the fridge.

I read many years ago that doing this gives bread a stale taste. I agree. To me, refrigerated bread tastes "different." I store all my breads in the freezer. When I need some I just cut off what I need and put back in the freezer. It usually either goes right in the toaster or oven. It always tastes very fresh.

[Dora]

27. I only store in the fridge if it was frozen first.

Otherwise, I keep it on the counter. I agree that refrigerated bread doesn't have the best texture, but I find it tolerable, especially if I stocked up due to a sale. We zoom through approx. four small loaves a week.

[Warpy]

28. I compromise

by thawing it in the fridge to retain moisture, then bringing it to room temperature the next day.

It seems to work just fine with no funky refrigerator taste.

My parents in Florida used to refrigerate their bread. It's August year round there, and bread left at room temperature grows green fur within 48 hours, no matter how many preservatives are in it.

[SW FL Dem]

42. We have to refrigerate our bread

or it goes bad in a day or two. I even have to refrigerate tomatoes (which I hate to do) most of the year or they won't last longer than a day before they mold and get soggy

[BamaGirl]

50. Me too in se Bama

Not much lasts long unrefrigerated here.

[NMDemDist2]

51. do you have a bread box? I had the same problem til I got a bread box

now the bread keeps fine on the counter, even my home baked stuff. It has really made a difference :shrug:

[hvn_nbr_2]

54. Refrigerating tomatoes

I read recently that it's okay to refrigerate tomatoes if you get them out early enough to come to room temperature when you're going to use them. Apparently the flavor comes back when they get back to room temperature.

I've also found that the FoodSaver vacuum thingie helps keep tomatoes and other produce longer. I mostly use the canisters or mason jars for produce; some of it doesn't like getting semi-squished in the vacuum bags.

[jeanarrett]

26. Cheap and easy Shepherd's pie and my kids love it.

Brown hamburger with salt and pepper and put in bottom of casserole
Spread a 16 ounce can of creamed corn or whole corn or a mixture of the two over burger
Spread mashed potatoes on top and maybe sprinkle cheese or parmesan or paprika
Bake until potatoes are browned and it's bubbly.

This is really good with a cabbage slaw and just plain old bread and butter.

I know it sounds very simplistic, but it is good, filling and comforting.

My kids also love deviled eggs and they are easy to make and filling.

[jeanarrett]

29. Definitely take advantage of your local food bank.

I have a fulltime job and found out I still needed some help a couple of winters ago. (It also helped that my boss was on the local food bank board and encouraged me to use it.) They are extremely generous--I was somewhat overwhelmed at the response. Our local food bank is run by Gleaners and you can actually go there and "shop" for what you need. There are often extras that are perishable that they will load you up with. It is not a hard or embarrassing process at all. Really very few questions asked. You do not have to be completely destitute to use food banks. Most people who use them are employed, just going through a rough spot.

[catnhatnh]

30. Check your food store carefully....

many have a bin with scratch and dent/discontinued items at reduced prices, also the deli counter sells meat and cheese ends at greatly reduced prices (think "chef salad"). Finally learn their meat reduction schedule-At my local Market Basket the meat freezers are filled on Saturday night to be ready for Sunday's sale...then the cases are refilled on Monday night and wednesday night...while refilling the cases freshness dates are checked and meats that are near to expiration are marked down...As a social security recipient, your DAMN tootin I'm there early on Tuesday and Thursday mornings-average savings there are 30% on one of your most expensive food costs...Find yourself a bakery thrift store or learn the patterns on your stores bakery reduction...for me that's on Sunday-the type of bread that was last weeks special will be STEEPLY discounted if the bakery overestimated sales for the week...well, no recipes but a few tips to think about...learn enough about your local supermarkets and you can save a lot....oh, yeah-if your store puts out coupons in the aisles near the items, make sure to take plenty. Often these coupons are part of a three part marketing gig to get you to switch brands...it works like this, stage one-(week one and two) place coupons near item, stage two-(weeks three and four) item goes on sale to undercut competitors but coupons are gone, stage three-(week five)sale over and coupons gone,but after a month of use you may have permanently changed brands....So your strategy should be weeks 1&2-collect coupons and buy only your normal amounts,if any.Weeks 3&4 use your saved coupons and stock up. Week 5 do whatever makes financial sense.Finally check the expiration date on the coupons-if the expiration date is three months away, don't be shy-make sure you get three months worth of coupons...best of luck,Cat

[DemExpat]

31. Frugal Dutch meals often include mashed potatoes and any kind

of cooked veggie : carrots and onions, green beans in brine with white beans, sauerkraut, any type of greens, cabbages, leeks, Brussel sprouts, cauliflower, broccoli, etc.....
which here is served with a little piece of smoked sausage (with mustard and apple sauce on the side), but grated or cubed cheese mixed through it is also good.

Simple, satisfying, nutritious and delicious IMO.

DemEx

[DemExpat]

40. I forgot last night to mention that the name of the dish "Stamppot"

reveals that the potatoes and veggies (only one or 2 for a meal with the potatoes) are mashed, or stamped, together - not into a smooth puree, but into a coarse mash, with some butter and milk if you have it.

....while Dutch Split Pea Soup and Brown Bean Soup are also traditional inexpensive meals.

:-)

DemEx

[Lars39]

32. Stay in control of the kitchen and pantry!

Have snacks planned out, 'cause one hungry teen can wreck the best laid plans by eating key ingredients to a meal. I know you didn't mention their ages...just thought I'd throw that out. :)

Here's a recently found site that had a lot of recipes: www.hillbillyhousewife.com

Oatmeal and cream of wheat are still loads cheaper than boxed cereal.

Every once in a while I'll cook Mountain Man Breakfast for supper. You can use french fries or hash browns or potatoes you've fried up yourself. Add about a cup or so of a meat(sausage, bacon, ham, turkey ham, turkey kielbasas, etc), scramble about 6-8 eggs and mix in with some salsa...serves a bunch of folks pretty cheaply.

I've been noticing lately that ground turkey is a lot cheaper than hamburger.
I make something called Texas "Beef" Skillet with it. A pound, fried up with onions and bell peppers, throw in some garlic powder and chili powder to taste, salt, pepper, add a can of tomatoes, a can of light red kidney beans and at least 1/2 cup of uncooked rice, with enough water added, depending on how much rice you add. We eat this with flour fortilla shells, maybe some lettuce. It makes a big skillet full, so we usually have leftovers for lunch the next day.

Another thought: substitute a white sauce for canned cream of mushroom soup in a casserole. I'll look for the exact recipe(my books are still packed). I found it in the Tightwad Gazette.

[noamnety]

34. turn oatmeal into granola instead of using boxed cereal

You can make your own variations, but the basic idea is you use 3 cups oatmeal, 6 tablespoons syrup or honey, 1/4 cup oil, 2 tablespoons water. Rub it all together with your hands til the oats are coated, then bake on a greased cookie sheet at a low temperature, checking every ten minutes to stir so it doesn't burn (figure about an hour at 250, or less if you crank it up to 300 but watch it carefully). You can add nuts, wheat germ, coconut, sunflower seeds, raisins, cinnamon, vanilla, etc to suit your taste. (maybe add any dried fruit after baking)

[wryter2000]

36. I'm so sorry

One of my favorite cheap cuts of meat is pork shoulder. You can sometimes find it on sale for 99 cents a pound. There are two bones in it that can be removed easily. Then, you have pork for stir fry or roasts. It's really better than loin, which is too dry for my taste.

I made some awesome New England baked beans a while back. I'll look up the recipe and send it to you.

Other great cheap meals. Make spaghetti sauce with canned, pureed tomatoes, garlic, chopped onion, and herbs. One or two Italian sausages cut into hunks are good for the meat. I require a bit of red wine in the sauce, but you can use cheap.

Other cheap and good eats are macaroni and cheese. There's a thread here about that you could find.

[japple]

37. Necessity is the mother of invention!

Some of the best recipes were born of desperation, such as:

-Corn and black beans with tomatoes. Saute onions in oil. Add a bit of cumin or chili power and then add canned corn, drained & rinsed black beans (canned or cooked from dry) and canned tomatoes. This is very nutritious and tasty, esp. in winter.

-Pasta with olive oil, garlic and parmesan cheese.

-Sweet potatoes are super nutritious and if your family gets tired of plain baked, you can peel and cube, drizzle oil on top and bake them in a hot 400 degree oven until done (usually about 20-30 min). You can also mix them with cubes of white potatoes.

--Tamale pie. Make a "crust" using grits or cornmeal mush, top with meat sauce or meatless chili and cheddar cheese and bake until bubbly.

--Burritos or enchiladas can be made out of just about anything. Beans and corn, rice and beans, beans and meat. Most of the foods in the Hispanic section of the grocery stores here are cheaper than the ones in the "non-ethnic" section. Ex.: Frijoles and tortillas are cheaper than beans and the "wraps"that are located in the refrigerated section. The spices in the Hispanic section are much cheaper than those in the baking section. One small can of chipotle in adobo sauce costs about $1.00 and can be blended in the blender then used to spice up enchiladas. A little bit goes a long way and it will keep well in the fridge for a long time.

If you make your own crust at home, pizza is much cheaper than store bought frozen and (in my opinion) much tastier.

Lastly, don't let this get you down. Many of us, probably most, have been through similar situations and have needed to ask for help. Sending positive energy to you! Best of luck.

[SoCalDem]

38. 4 lbs of great northern beans ,3 hamhocks , 1 onion & 6 carrots

soak beans over night...rinse in the morning, add water to cover, toss in hamhocks & minced onion..grated carrots..simmer a LONG time, and you got a tasty pot of ham & beans.. add ham chunks per bowl (or not).. If you have it, a stick of butter add more flavor..

...............................................

lean ground beef..1 onion...brown together...boil up some macaroni..drain..add to hamberger/onion mixture..(my husband's favorite hurry-up meal)

.................................................

cut up and cook a pound of bacon pieces,, add thinly sliced celery & carrots and chopped green onion... drain fat.. add cooked rice and stir it up.. (homemade cheapo fried rice

..............................................

Meatloaf with an emphasis on the loaf part.. just use less meat and more bread crumbs..they won;t even notice:)

...............................................

Buy a whole chicken.. wash it and boil it (not even cut up) toss in some cerely, carrots & chopped onion... skim off the frothy stuff and remove the chicken... In a separate bowl mix two eggs, a bit of salt, and stir in flour until you have a sticky "dough".. dip a spoon into the hot broth from the chicken and spoon bits of the dumplings into the pot.. when the chicken is cool, pick off the meat and ..chicken & dumplings..:)

[SoCalDem]

39. One more thought

When a particular cut of meat is on sale, have the butcher grind it up. It will ususally be cheaper than hamburger and leaner too..

We like ground round, so when round staek or london broil is on sale , we stock up..some ground some not :) I have bought it that way when packaged ground round was $2.99 lb and the round steaks were on sale for $1.59 lb.:)

[japple]

41. Cook black beans with smoked turkey wings or ham hocks, a

bay leaf and salt. After beans are done, skin & debone the wings and add the meat to the pot. Serve over rice with chopped onion. Great with cornbread. Of course, there are those of us who eat cornbread on a daily basis, and our dog won't go to bed unless she's had a bite of cornbread.
I love smoked turkey wings and legs and they add such good flavor to bean and rice dishes, and are a good alternative to ham hocks.

[wryter2000]

43. Potato pancakes

This was my grandmother's recipe. She was from Mass, but I have no idea where she got it. I recently tried to recreate it for one person (myself), and it came out pretty good. To do it exactly, you need to have a food grinder, but I'll bet you could get a good approximation using a food processor to chop the onions fine and then to grate the potatoes. Slightly different texture.

1 russett potato, peeled (approx. 9 oz)
1/2 yellow onion, peeled (approx. 4.5 oz)
1 large egg
2 Tbs flour
Salt and pepper (probably some hot sauce or a splash of vinegar would be good in here, too)
Oil for frying

If you have a food grinder, grind the potato and onion together, using the fine blade (put a bowl on the floor beneath the grinder to catch the juice drips). Immediately, put the egg in there and stir well. This will prevent the potatoes from browning too much. And the flour and seasonings. (Actually, mine came out a little too "doughy," so if you increase the amounts, use a bit less egg and flour.)

This doesn't make any kind of dough that you can pour. Heat some oil in a pan until it's fairly hot but not really smoking. Mound the potato mixture in smallish piles and flatten into pancakes. Cook until the bottom is nicely browned. Turn and brown the other side. Put on paper towels to drain and put into a warm oven to keep warm while you make the rest of the pancakes.

As kids, we loved these and were always excited when we had them for dinner.

[wryter2000]

44. Here's a thread I started on glutch

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=13564

Might be some ideas in here.

BTW, I absolutely second what everyone says about gardening. If you can grow some veggies, you can eat like royalty almost for free. For container gardening, check out small miracle broccoli. The plants are quite small but produce lots of broccoli, both in the central head and on the side shoots. It's a must-have veggie.

[babylonsister]

45. Potatoes-just heard about this site:

Simple, nutritious, free recipes!

www.healthypotato.com

[mike_c]

46. make rice in the oven with chicken stock and black-eyed peas....

I mean, beans and rice-- you can't go wrong.

Basic recipe is:

1 part rice
2 parts hot chicken stock
1/3 part frozen black-eyed peas
some minced onion
some black pepper

Mix all ingredients in a covered oven safe cassarole. Bake at 350 F for 40 minutes to an hour, until the rice is done. Watch at the end and make sure it doesn't dry out-- add a little hot water if needed (I never need to, but it depends on how tight the lid is). Season with salt and more pepper after tasting the finished dish.

If you have some chicken parts (e.g. a cut up fryer, or just a pack of thighs-- my favorite), brown them in some hot oil and add to the cassarole to bake with everything else. Polish kielbasa works very well too. Some chopped celery is good, too. Or some mushrooms. This is a very versatile dish that you can add lots of stuff to. I serve it with a sprinkle of Tabasco sauce.

[Wordie]

47. Here's a suggestion: Soups!

I found an article in the Sunday newspaper section, USA Weekend, several years ago, that, more than a soup recipe, is a formula for making soup, and it's quick, too. The author is Pam Anderson, and you can find the article online at:
http://www.usaweekend.com/01_issues/010916/010916cooksmart.html
It looks like she also has some articles in the archives about inexpensive meals, too.

It's pretty simple: you choose a protein, two vegetables, and a starch. You cook some onions, throw all the rest of the ingredients together with some herbs, simmer for 30 minutes, and you have dinner. Though not specifically low-cost, it would be easy to select low-cost ingredients, since the choice is up to you. She gives several examples of soups that you can make with her formula, or you can make up your own recipes using it.

I use the formula frequently (I love soup) and this is my favorite combination:

pork (I cut up lean pork country ribs which I buy on sale and freeze)
zuchinni (and sometimes carrots, too)
tomatoes
garbanzos (if I don't have garbanzos, I use rice)

I add some chili peppers (usually the bottled kind) and some Mexican oregano (and sometimes other Mexican-type herbs/spices when I think of it) and sometimes chop up some cilantro and sprinkle it on top.

Mmmm.

And you can adjust the amounts a bit if you want, also. You could cut back on the pork, for instance, and use a combination of beans and corn to make a complete protein, to save even more money. It's a great thing to use when you've got odds and ends of things that you want to use up, too.

[grasswire]

48. my first thought is this:

A good first investment might be in a big bottle of store-brand multi-vitamins, since a large part of the diet is going to have to be starches to keep those kids filled up, and you might not be able to buy as much produce as you would ordinarily need for nutrition.

When times are lean, I think "peasant food" -- peasant food from various cultures. Polenta is a great, cheap meal, for instance. For a buck, you can make a lot of plates of polenta that would cost ten times that in a fancy-shmancy restaurant. Top it with a grating of cheese, or veggies, or tomato sauce, or even maple syrup (that's called Hasty Pudding in New England). Or chill it in a bread pan and then slice and fry in butter (oh yum yum yum).

Kids like to make their own pizzas -- you can make homemade dough and stretch the toppings. A jar of pasta sauce is cheaper than making your own tomato sauce, I think, if you buy it on sale.

Try to go brown and green whenever possible. Brown rice, whole wheat, dark vegetables will best serve the kids' nutritional needs. If you make potatoes, leave the skins on. A baked potato at bedtime is a GREAT snack and will tide kids over in a big, big way.

Good luck. We're here to cheer you on. Keep us posted!

[calico1]

55. You do not have to fill up on

cheap starches if you shop wisely. Depends where you live but most places should have good sales and markdowns if you know where and when to shop. I am lucky that within a 5 mile radius I have 6 supermarkets though I never go to one, rarely to another and basically use 3 of them. But I check the flyers. It worth it to study the habits of supermarkets as to when they put out marked down stuff. I buy day old Artisan bread at half price, produce like peppers, apples, carrots, etc. from the day old bin. They are still good, just not "perfect" which is fine with me. I got a whole pineapple the other day for $1. At the meat counter I can get marked down meat that you either use the same day or freeze. I have saved a lot of money that way. A friendly cashier or clerk can let you know when the best time to go is for different things. A bag of dried beans is always cheap. You can make a big pot of hearty soup with that and some bits of ham or meat or even totally vegan. Rice goes far. You can even get brown rice for good prices if you watch the sales. Don't forget the mini mart stores. Often they have better prices on things like milk and eggs. Just check the expiration dates. No need to eat cheap, nutritionless food if you plan well, watch sales, etc.

[Sparkly]

52. Rice and Beans

I had many lean years in my youth, and practically lived on rice and beans. If you can get them in bulk (from a healthfood store, co-op, or some supermarkets), even better. They take some time to cook from dried (except lentils and split peas), but the cost can't be beat -- especially in large volumes. Maybe somebody else knows how to do them in a pressure cooker? (I know it's probably terribly inefficient, but I used to like the hours of steam from the pot because it also heated my apartment.) Nowadays I just use canned ones (be sure to rinse them!).

Here's a basic formula and some ideas...

First, have basic veggies on hand, and start by sauteeing a heap of these in a pot with some oil (onions are the only "must" imho; add whatever else you like):
- onions
- garlic
- celery
- carrots
- green peppers

Then add lots of cooked beans and seasoning:
- For veggie chili, add cooked or canned pinto and/or kidney beans, canned tomatoes, and chili powder. Serve it over rice or macaroni.
- For curry, add cooked or canned chickpeas or dried lentils (and lots of water), raisins, a spoonful or two of tomato paste, and curry powder. (Sweet potatoes are a good addition to this, too -- add them early.) Serve it over rice.
- For split pea soup, add dried green split peas and tons of water, sage and thyme; and use carrots. Soy sauce is good in this for some reason!
- For lentil soup, add lentils, canned tomatoes, lots of water, and herbs (basil and oregano).

For something quick, I used to heat together canned chick peas and pasta sauce, spoon it over a split baked potato, and top it with shredded cheddar cheese. Not everybody likes such things, but I think it's yummy!!

Hope this helps! :hi:

[DemExpat]

57. Good ideas, Sparkly! I also make an Italian one sometimes

by making a basic Ratatouille - tomato sauce, onions, (garlic), colored bell peppers, zuchini, eggplant, maybe some Italian herbs - and add chick peas to this, served over any pasta or brown rice with a sprinkle of cheese....

Lots of good veggies, flavor, and if in season and/or on sale, very economical.

:hi:

DemEx

[MaggieSwanson]

56. Elbow macaroni and scrambled eggs

Scramble eggs in a skillet, then add cooked elbow macaroni. Good with butter, salt, and pepper - or add some soy sauce if you have some.

I loved it when Mom made this, and it was years later that I realized what kind of a budget she was working with.

[yellowdogintexas]

59. a cheap recipe my husband invented:

frozen corn
frozen green peas
stewed tomatoes
combine, and add:
ground ginger
ground orange peel
lemon pepper.

Heat until the vegetables are done.
Serve as is or over rice

Sounds very strange, tastes very good. Costs very little.

MY personal favorite cheap recipe:

Curried Lentils

for each 1 cup lentils, add 2 cups water.
add a diced medium onion, and a diced large tomato (or a can of diced
tomatoes)
1/2 teaspooon of turmeric
1/2 teaspoon of cayenne pepper
1/2 teaspoon of curry powder
1/2 teaspoon of cumin
salt & pepper to taste

Bring to a boil and reduce to medium heat, cooking until lentils are tender. Don't let them scorch!

Melt half a stick of butter with a clove or two of minced garlic in it. You don't want to let the garlic brown or burn, just simmer in the butter.

Pour the garlic butter on the lentils.

Serve over rice. YUM YUM.

Now sometimes I add diced carrots and zuchini or even celery to this. I also will put fresh chili peppers in if I have some, and even add cilantro too.

Lentils are very cheap, I usually get 3 meals out of a bag of lentils.

[Wordie]

60. Mmmm...that sounds great. I'm copying that one down. Hint on lentils:

I only just read that the trick with lentils is to not add the salt until the very end of the cooking time. Salt will make the lentils tougher if added sooner. I always had a problem with lentils being too tough, so I'm going to try this next time I make some. (I actually did try cooking lentils unsalted a little while ago, but neglected to notice that the can of tomatoes I used had salt in it. Tough again. :( )

This is apparently also the case with brown rice - salt should be added at the end.