Here are some recipes courtesy of The Tightwad Gazette.
1. Salad dressing can be expensive, especially when you compare them to the cost of the ingredients. Here is an easy one to try if you want to save $$$ by making your own.
Italian Vinaigrette
1/2 cup cider or red wine vinegar 1 1/2 cups Olive or vegetable oil. 2 garlic cloves, crushed
3/4 tsp salt. 1/4 to 1/2 tsp pepper. 1 Tbs minced chives or parsley.
1 tsp dry mustard or 1 Tbs prepared mustard. 1/2 tsp dried basil, oregano or mixed Italian herbs
Combine everything in a large jar with a tight fitting lid. Shake well before using. Makes a quart. Also good as a marinade.
Google for other recipes you might want to try.
2. Sometimes it is easy to modify a recipe to save money or to use what you have in the cupboard.
Have It Your Way Seafood Casserole
4-6 ounces of sale pasta, any shape you like or have. More pasta means more or larger servings
1/2 cup mayonnaise , store brand works
1/2 cup milk or dry white wine. The wine gives a very nice flavor and I like to use it but adds to $$$
1 can condensed cream soup. I don’t use soup, I make a white sauce version of a celery soup. Less $$$
1 cup shredded cheese (4 oz). I use mozzarella and Parmesan mixed but use what you have
1/2 tsp dry mustard or 1Tbs prepared mustard
6-8 ounces drained canned shrimp, crab or tuna If we aren’t having company I use tuna, much cheaper
Crunchy topping Buttered bread crumbs, crushed chips or slivered almonds I use bread crumbs
Cook pasta and drain. Combine ingredients through the must and mix well. Add seafood and stir. Transfer to baking dish. Cover and bake at 350 for thirty minutes. Uncover and top with crunchy topping. Bake 5-10 minutes more. Makes 6-8 servings
The last time I priced this out, using the less expensive choices cut the cost over half.
3. This bread was called Cuban bread in the Tightwad Gazette. I have no idea why. But, I do know that it makes a good and quick loaf of bread. You can double the recipe if you have a bigger family.
3 cups all purpose flour 1 Tbs yeast 1 Tbs sugar 1 Tbs salt 2 cups water (120-130 degrees)
I use my stand mixer for this but you can definitely make it by hand. Mix the flour, yeast, sugar and salt. Add the water and mix until the dough is well mixed and no longer sticky. Kneed for about 5 minutes.Let the dough rest for 15-20 minutes. Shape into a loaf. I make a round one but you can make the more traditional loaf. Cut an x into the top of a round loaf or two slashes into the loaf. Place onto the middle rack of a COLD oven. Place a pan of hot water on the bottom rack. Turn the oven to 400 and bake 40-50 minutes until deep golden brown. 75 minutes from start to finish. That is fast!
4. This recipe is good to have in the refrigerator for quick bread products that can be done at the last minute. If you get a little past it’s suggested life in your fridge just expect a sourdough taste. Definitely not a problem. This dough works great for dinner rolls, doughnuts, hot cross buns, and bread once it reaches the sourdough stage.
Potato Flakes Refrigerator Dough
1 Tbs yeast 3/4 cup warm water 1/3 cup sugar 3/4 tsp salt 1/3 cup oil
1 egg1 cup mashed potatoes from potato flakes 3-3.5 cups flour
Mic ingred in bowl of mixer and beat about 5 minutes. Cover bowl tightly and refrigerate atleat 8 hours or until ready to use. Let rise 1.5 hours before baking in 400 degree ovenqq
The dough stays sweet for 5 days and sourdough for a further two days.
5. I am not a fan of processed pudding mixes. I prefer to make it from scratch. I do it in the microwave.
Vanilla Pudding
1/2 cup sugar 3 Tbs corn starch 2 c whole milk 2 egg yolks 1 Tbs butter 1 T vanilla
Mix all the ingredients but the butter and vanilla well. Cook in the microwave in two minute intervals, stirring between intervals, until thick. Add butter and vanilla and mix well. Let cool.
Chocolate Pudding
Add 6 Tbs cocoa.
Butterscotch Pudding
Use brown sugar instead of white sugar.
6. I buy reduced bananas at 19cents/pound. Logic says I need recipes for ripe bananas. Here is one I use.
Banana Toast
1 or 2 ripe bananas, smashed very well 2 eggs 1 tsp cinnamon Bread
Mix the first three ingredients well. Dip bread into mixture and cook in buttered pan. Serve with maple syrup.
7. Casseroles are frugal and a good way to use leftovers and bits and pieces. Here is a guideline for creating a casserole from what you have.
1 cup main ingredient such as chicken, tuna, ham, hamburger, cooked legumes, ham
1 cup second ingredient such as mushrooms, peas, sweet peppers, diced tomatoes
2 cups starchy ingredient such as pasta, rice, potatoes
1 1/2 cups binder such as cream sauce, sour cream, canned soup, thickened broth
Seasoning such as herbs and spices
Topping ingredient such as crushed chips, cheese, bread crumbs
Thoroughly combine all but topping ingredients. If too dry, add milk or stock to moisten. Bake in a casserole dish at 350 for 30 minutes. Add topping and cook for 15 minutes more.
8. As I age I am trying to eat more whole grains. That is made easier by using the following Universal Pilaf Recipe.
1 cup of uncooked grain such as rice, barley, bulgur, couscous
2 Tbs olive oil, vegetable oil, butter
Base vegetable such as garlic, onion, green onions
2 cups liquid such as broth or water
1/2 to 2/3 cups of protein such as chicken, tuna, beans, fish, shellfish, hamburger
Additional vegetables such as peas, carrots, corn,green peppers, celery, mushrooms
Seasoning of your choice
Heat fat in a large skillet and add the base vegetable. Add the meat, grain and then liquid and bring to a boil. Add the additional vegetables and seasoning and return to a boil.Simmer until all the liquid is absorbed.
