Recipe: Recipe Swap 01-14-98: 38 Recipes - Low Cost Recipes (updated) (2024)

38 RECIPES - LOW COST RECIPES
Recipe Swap - January 14, 1998

RECIPES IN THIS FILE:
Baked Macaroni and Cheese (Family Circle, 1974)
Nana's Macaroni and Cheese
Puffy Macaroni and Cheese
Lentil Soup with Frankfurters
Cabbage Patch Stew (using ground beef)
Homemade Vanilla Extract (using vodka)
Low Cost Tip - Adding Courses to Dinner
Taco Bake (using corn bread mix)
Impossible Cheeseburger Pie (using Bisquick)
BBQ-ed Chicken (using catsup and cola)
Buttermilk Sugar Cookies
Corn And Bean Dish
Quantity Cooking Pasta
Green Chili Casserole
Spicy Meatballs in Sauce (appetizers)
Fettuccine with Broccoli (using nuts and olives)
Baked Ziti with Three Cheeses
Angel Hair Pasta with Korean Sesame Sauce
Pork Spareribs with Potatoes
Easy Pepsi Ribs
Dr. Pepper BBQ ribs
Double Mustard Chicken
Baked Lemon Sole with Peach Medley
Homemade Seafood co*cktail Sauce
Ramen Tip
Top Ramen Patties (using Ramen noodles)
Irish Lasagna (A Pat Original)
Cabbage and Peas Stir Fry
Peas and Onions Pasta
Homemade Salsa
Texas Hash (using ground beef and rice)
Tuna Ring with Cheese Sauce (Bisquick recipe)
Sombrero Pie with Cornmeal Pastry
Connecticut Beef Supper (using Wheaties)
Hamburger Pie
Toasty Cheese Bake (like a strata, using ground beef)
Zippy Beef Casserole
Glamorizing Budget Casseroles and Low Cost Meals

BAKED MACARONI AND CHEESE
Source: Family Circle Cookbook, 1974
Makes 6 servings

1 (8 oz) package elbows, shells or other small macaroni
FOR THE CHEESE SAUCE:
1 small onion, grated
2 tablespoons butter or margarine
1 teaspoons Worcestershire sauce
2 tablespoons all purpose flour
1/2 teaspoon salt
2 1/2 cups milk
2 cups shredded Cheddar cheese (8 ounces)
FOR THE TOPPING:
1 cup soft bread crumbs (2 slices)
2 tablespoons butter or margarine, melted (for crumb topping)

Stir macaroni into a large saucepan of boiling salted water; cook, stirring often, just until it is tender; drain. Spoon macaroni into an 8-cup baking dish.

TO MAKE THE CHEESE SAUCE:
Saute onion in 2 tablespoons butter or margarine about 1 minute; blend in flour, Worcestershire sauce and salt; cook, stirring constantly, just until bubbly.

Stir in milk; cook, stirring constantly, until the sauce thickens and bubbles 3 minutes; stir in cheese until melted. Pour over macaroni, then mix in.

TO TOP AND BAKE:
Combine the bread crumbs and butter or margarine; sprinkle in a ring on top of the macaroni and cheese.

Bake in a moderate oven (350 degrees F) for 30 minutes, or until the center is bubbly hot and the crumbs are toasty and golden.

NANA'S MACARONI AND CHEESE
Source: rec.food.cooking, Sharon Gorman, 1994

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon salt
1/8 teaspoon ground black pepper
1/2 pound Cheddar or American cheese cut into small chunks
1/3 cup bread crumbs (optional, for topping)

Cook macaroni according to package directions; drain.

Melt butter in saucepan. Blend in flour, stir in milk slowly bring to a boil. Add salt and pepper.

Arrange macaroni in buttered baking dish and scatter cheese cubes all over. Pour sauce over macaroni and cheese. Scatter bread crumbs over top.

Bake at 350 degrees F for 30 minutes.

PUFFY MACARONI AND CHEESE
Source: rec.food.cooking, Sharon Gorman, 1994
Makes 6-8 servings

1/2 cup chopped onion
1/3 cup butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
2 cups milk
2 cups shredded sharp Cheddar cheese
3 eggs, separated
1 (7 or 8 ounce) pkg. elbow macaroni, cooked and drained
1/4 teaspoon cream of tartar

Saute onion in butter until tender. Stir in flour, salt, mustard and pepper. Add milk, stirring constantly. Cook and stir until sauce is smooth and thickened. Add cheese; stir until melted.

Stir in a small amount of hot mixture into egg yolks, then return to remaining hot mixture; blend thoroughly. Fold in cooked macaroni.

Beat egg whites and cream of tartar until stiff but not dry; gently fold into macaroni mixture. Pour into ungreased 2 quart casserole.

Bake at 325 degrees F about 1 hour or until set.

LENTIL SOUP WITH FRANKFURTERS
Source: Art Poe, rec.food.recipes, 1996
Makes 4 servings

1 cup dried lentils, rinsed and drained
6 cups water
2 bacon slices, diced
1 leek or green onion, finely chopped
1 carrot, large, finely chopped
1 celery, stalk, finely chopped
1 onion, finely chopped
1 tablespoon vegetable oil
2 tablespoons unbleached flour
1 tablespoon vinegar
4 frankfurters, thickly sliced
1 tablespoon tomato catsup
1 teaspoon salt
1/4 teaspoon ground black pepper

In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes.

Meanwhile in a fry pan, saute chopped onion in vegetable oil until soft.
Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour.

Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar.

Add contents of fry pan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft (but still a little firm, not mushy).

Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot.

CABBAGE PATCH STEW
Source: Glenn/Sharon Gorman
Makes 6 servings

1 pound ground chuck
1 medium onion, diced
1/2 cup diced celery
1/4 cup diced green bell pepper (optional)
1 (16 ounce) can stewed tomatoes
1 (10 3/4 ounce) can condensed cream of tomato soup
2 cups water
1 1/2 cups coarsely chopped cabbage
1 teaspoon salt
1 to 2 teaspoons chili powder, to taste
1 tablespoon brown sugar

Cook and stir ground chuck in Dutch oven until light brown.

Add onion, celery and green pepper, if using; cook several minutes.

Stir in stewed tomatoes, (undiluted) soup, water, cabbage, salt, pepper, chili powder and brown sugar. Heat to boiling. Reduce and simmer until cabbage is tender.

HOMEMADE VANILLA EXTRACT
From: Dawn
Makes 2 cups vanilla extract

2 whole vanilla beans
1 1/2 cups vodka
1/2 cup water
1 cup granulated sugar

In a 3-cup glass container with a tight-fitting lid, combine vanilla beans with the vodka. Cap and allow to "steep" at room temperature for three weeks.

Remove vanilla beans and strain liquid through a cheesecloth, if necessary.

In a medium saucepan, combine 1/2 cup water and sugar, stirring constantly, until it comes to a boil and sugar dissolves. Remove from heat and cool.

Stir into vodka that has been strained. Pour mixture into a bottle; cap and allow to sit at room temperature one month.

Ingrid F:
I don't have a recipe, but want to share my best low cost tip:

When budget is low, I always add courses for dinner. Preferably an extra first course.

People who get salads with greens, tuna and cubed cold boiled potatoes eat much less of the main course, which often is the most expensive part. A hearty soup and a dessert with lots of starch in it also helps - a pudding, cream or pie.

Add cheese, fruit and bread between main course and dessert, and people think they get a wonderful and extravagant meal ( which they do) while you really are saving money.

I did this when I was a poor student, and other times when money is low - my daughter in college do the same now, and always get the same result: The lowest food budget of all her friends, the healthiest and apparently the most extravagant meals

TACO BAKE
From: Charo
Makes 6 servings

This is a very inexpensive recipe.

2 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
1 (8 oz) can tomato sauce
1 pkg. taco seasoning mix
1/2 can evaporated milk
1 box Jiffy corn muffin mix
2 cups shredded cheddar cheese

Brown meat, onion and pepper; drain. Add tomato sauce and seasoning mix and add water that seasoning mix calls for. Simmer 15 minutes.

Mix (dry) muffin mix and evaporated milk together.

Into 2 quart baking dish, put meat mixture in first. Pour muffin mixture on top of meat. Sprinkle cheese on top.

Bake for 15 minutes at 400 degrees F or until cheese is melted and cornbread is done.

IMPOSSIBLE CHEESEBURGER PIE
Source: Bisquick
From: Teresa, AR
Makes 8 servings

1 pound ground beef
1 1/2 cups chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk
3 eggs
3/4 cup Bisquick baking mix
2 tomatoes, sliced
1 cup shredded cheddar or process American cheese (4 ounces)

Heat oven to 400 degrees F. Grease pie plate, 10x1 1/2 inches, or square baking dish, 8x8x2 inches, or six (10 ounce) custard cups.

Cook and stir ground beef and onion in 10-inch skillet over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate.

Beat milk, eggs, and baking mix 15 seconds in blender on high speed, or 1 minute with wire whisk or hand beater or until smooth. Pour into pie plate.

Bake 30 minutes. Top with tomatoes; sprinkle with cheese. Bake 5 to 8 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

1/2 RECIPE:
Use 1 quart square or round casserole. Decrease eggs to 2 and baking mix to 1/2 cup Divide remaining ingredient amounts in half. Decrease beat time to 10 seconds in blender or 30 seconds with wire whisk or hand beater.

Place ribs in large stock pot. Pour Dr. Pepper over ribs to cover. Add garlic, liquid smoke and onion. Bring to boil, lower to simmer and cook until ribs are tender.

Place ribs in baking pan. Pour BBQ sauce over ribs.

Bake at 350 degrees F for about 30 to 45 minutes or they can be put on a BBQ grill.

Here's one I tried for the first time last night and it was pretty good.

DOUBLE MUSTARD CHICKEN
From: Terry/Tx

2 cloves garlic, pressed
1 tsp salt
1/3 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup Dijon mustard
1/4 cup honey mustard
2 tsp dried thyme
2 tsp dried tarragon
8 boneless, skinless chicken breast halves

Whisk sauce ingredients and marinate chicken at least one hour (I marinated mine about 4 hours).

Discard marinade. Cook chicken on the grill.

BAKED LEMON SOLE WITH PEACH MEDLEY
From: Bill,DC
Makes 6 servings

1 1/2 tablespoons olive oil
1 cup julienned onions
1 cup julienned zucchini
1 cup julienned red bell pepper
1 cup peach slices in juice, drained, juice reserved
3/4 teaspoon Mrs. dash
1 1/2 pounds sole fillet
1 1/2 teaspoons fresh dill, chopped
Chopped fresh parsley (for garnish)

Heat oil in a large skillet over medium high heat until hot; add onions. Cook and stir until crisp tender.

Add zucchini; cook for 2 minutes more.

Add red peppers and peach slices. Cook until heated through. Stir in Mrs. Dash. Keep hot.

Preheat oven to 325 degrees F.

Place sole on sheet pans sprayed with vegetable spray. Brush fish with reserved peach juice and sprinkle with chopped dill.

Bake until fish flakes easily with a fork, about 6-10 minutes.

Plate fish and garnish with peach-vegetable mixture and chopped parsley.

HOMEMADE SEAFOOD co*ckTAIL SAUCE
Source: rec.food.recipes, Joel Ehrlich, 1995

1 cup catsup
10 dashes Tabasco sauce
4 tbsp horseradish
10 dashes Worcestershire sauce
1 lemon, juice only
Ground white pepper

Combine the ingredients. Blend thoroughly. Chill before use.

RAMEN TIP
From: Dawn/NY

Make the Top Ramen noodle soup. Drain the liquids add some stir fried vegetables and chicken. Then to make it special serve in a take-out container from a Chinese restaurant, chop sticks (if your child knows how to use), and a fortune cookie.

TOP RAMEN PATTIES
From: Leslie WA

Cook Top Ramen soup (any flavor) as directed on package without using the seasoning packet; drain.

Add the contents of the seasoning packet to the noodles along with:
1/2 cup chopped green onions
1/2 cup frozen peas
1/2 cup shredded carrot
(you can use water chestnuts or other vegetable combinations you like)

Add:
4 eggs, beaten
1/4 tsp salt

Combine and drop by spoonfuls into a pan with hot oil or butter and fry.

IRISH LASAGNA (a Pat Original)
From: Pat, CT

Sounds wacky, tastes great, cheap and filling!

Ingredients depend on number you make:
Baking potatoes
Jarred tomato sauce
Ricotta cheese (low-fat is fine)
Grated Parmesan cheese
Seasonings

Scrub and bake your potatoes.

Split baked potatoes down the center and spread open, lightly mash potatoes in their shells. Throw in a dollop of ricotta (or cottage cheese), and seasonings (Italian, salt, pepper), mash a little with fork, top with heated sauce and Parmesan.

Serve with extra sauce, cheese. Zucchini sticks (shi'leighlas) good on the side.

CABBAGE AND PEAS STIR FRY
From: Peggy, WA

1 cabbage, washed and coarsely shredded into bite size pieces (use whatever type of cabbage you like best Napa is nice and Bok Choy works well also, but the plain stuff is cheap and delicious.)
1 to 2 large cloves of garlic, crushed in a garlic press
1 tablespoon olive oil
1 or 2 tomatoes, including juice, chopped up fine (fresh is best, but home canned are very good)
1 to 2 cups of frozen green peas (the tiny ones taste best)
2 teaspoons chopped fresh basil, minced (or 1/2 teaspoon dried basil)
2 to 3 tablespoons of water
Fresh ground pepper and salt to taste
Corn bread (for serving)
Hot sauce (for serving)

Heat the oil in a large wok, pot or skillet, preferably non-stick, but if you watch it all the time, it won't stick. Stir fry the cabbage and garlic for about 2-3 minutes at medium-high heat, stirring constantly, until the cabbage starts to wilt.

Add tomatoes, juice, peas and basil. Stir fry for about 2-3 more minutes, then reduce the heat to medium. Add salt and pepper, and enough water to generate some steam. Cover tightly and steam for 3-5 minutes, or less if you like everything crunchy. You really only need to steam it long enough so that the peas are not frozen, and then you are done.

Serve with corn bread and the hot sauce of your choice.

PEAS AND ONIONS PASTA
From: Peggy, WA

1 pound pasta of your choice (I prefer fetuccine or small size spaghetti.)
2 to 3 tablespoons of butter or margarine
1 medium to large onion, chopped to twice the size of the peas
1 large clove of garlic, crushed in a garlic press
2 cups frozen green peas, the tiny ones are best
1 teaspoon basil
1 teaspoon oregano
Salt and pepper to taste
A splash (2 to 3 tablespoons) of whatever white wine you are drinking (or water if you don't have any wine)
Grated Parmesan cheese (for serving)

To cook the pasta, follow package directions. Generally, bring 4 quarts of water to a heavy boil, and dump in the pasta, along with a tablespoon of oil (margarine or olive oil). Leave the cover off so it won't boil over. Stir to separate the pasta. Cook the pasta for the time mentioned on the package, starting the count from when the pasta is dumped into the water. Taste a piece to see if it is the texture you like.

While the pasta is cooking, heat the butter or margarine in a skillet over medium heat. Add onions and saute about 4 minutes, just until they begin to turn translucent.

Add the garlic and saute for one more minute.

Add the peas, basil, oregano, salt and pepper, and saute for about 2 minutes. Add the wine or water and allow to steam for about 5 minutes, or until the peas are done.

Serve over pasta with additional butter and Parmesan.

HOMEMADE SALSA
From: Dedre Trinidad Caribbean

4 large vine ripened salad tomatoes
Cilantro
Rosemary
Tarragon
Onions, chopped fine
Garlic, grated
Olive oil
Salt and ground black pepper
Any other herbs of your choice

Blanch tomatoes and peel crush in a bowl. Add herbs to taste.

Saute onions and garlic in a little olive oil. Add to tomato/herb mixture and stir well to combine Adjust seasonings and salt to taste. Refrigerate for minimum of 30 minutes to allow flavors to meld

Budget Casserole

TEXAS HASH
From: BV/AR
Makes 4 to 6 servings

1 pound ground beef
1/2 cup uncooked regular rice
3 large onions, sliced
2 teaspoons salt
1 large green bell pepper, chopped
1 to 2 teaspoons chili powder
1 (16 ounce) can tomatoes
1/8 teaspoon ground black pepper

Heat oven to 350 degrees F.

In large skillet, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat.

Stir in tomatoes, rice, salt, chili powder and pepper; heat through. Pour into ungreased 2-quart casserole.

Cover; bake 1 hour.

RECIPE NOTES:
- To save time when making this casserole, use an oven-proof skillet or Dutch oven to brown ground beef. Add remaining ingredients; cover and bake.
- To get the best results with all casseroles, use a baking dish of the size and shape given in the recipe. If your dish is too large, the moisture will evaporate; if too small, the food will bubble over. Oven-to-table baking dishes are so practical and pretty, and come in a variety of sizes.

Budget Casserole

TUNA RING WITH CHEESE SAUCE
From: BV/AR
Makes 4 to 6 servings

1 egg
1/2 cup snipped fresh parsley
1 tsp celery salt
1/4 tsp ground black pepper
2 cans (7 oz each) tuna, drained
1/2 cup chopped onion
2 cups Bisquick baking mix
1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
1/2 cup cold water
Cheese Sauce (recipe follows)

Heat oven to 375 degrees F.

Beat egg slightly; set aside 2 tablespoons of the egg. Stir tuna, onion, cheese, parsley, celery salt and pepper into remaining egg. Set aside.

Stir baking mix, cheese and 1/2 cup cold water to a soft dough; knead 5 times on floured cloth-covered board. Roll into rectangle, 15x10-inches. Spread with tuna mixture. Roll up, beginning at long side. With sealed edge down into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Turn each section on its side to show filling. Brush with reserved egg.

Bake at 375 degrees F for 25 to 30 minutes. Serve with Cheese Sauce.

CHEESE SAUCE

1/4 cup butter or margarine
2 cups milk
1/4 cup Bisquick baking mix
1 cup (about 4 ounces) shredded Cheddar cheese (or 1/2 cup crumbled blue cheese)
1/4 teaspoon each salt and pepper

Melt butter over low heat. Blend in baking mix, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constant and stir 1 minute. Stir in cheese until melted.

Budget Casserole

SOMBRERO PIE
From: BV/AR
Makes 4 to 6 servings

1/2 pound ground beef'
1 to 2 tablespoons chili powder
1/2 pound ground lean pork
1 large onion, sliced
1 teaspoon salt
2 1/2 cups tomato juice
1/4 teaspoon pepper
1 (10 ounce) package frozen corn
Cornmeal Pastry (recipe follows)

In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat.

Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes.

Heat oven to 400 degrees F.

Prepare pastry.

Pour meat mixture into ungreased baking dish, 11 1/2x 7 1/2x 1 1/2-inches. Cover with pastry; seal to edges of baking dish.

Bake 30 to 35 minutes.

CORNMEAL PASTRY

1 cup Gold Medal Flour*
1/4 cup cornmeal
1/2 teaspoon salt
3 tablespoons cold water

Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in 3 tablespoons cold water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball; roll into rectangle, 12x8 inches, on lightly floured cloth-covered board. Fold lengthwise in half; cut slits on folded edge.

*If using self-rising flour, omit salt.

Budget Casserole

CONNECTICUT BEEF SUPPER
From: BV/AR
Makes 6 to 8 servings

2 tablespoons shortening
2 pounds beef stew meat, cut into 1-inch cubes
2 large onions, sliced
1 cup water
2 large potatoes, pared and thinly sliced
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup dairy sour cream
1 1/4 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese (about 4 ounces)
1 /4 cups Wheaties cereal, crushed

Melt shortening in large skillet. Cook and stir meat and onion in shortening until meat is brown and onion is tender.

Add 1 cup water; heat to boiling. Reduce heat; cover and simmer 50 minutes.

Heat oven to 350 degrees F.

Pour meat mixture into ungreased baking dish, 13x9x2-inches; arrange potato slices on meat.

Stir together (undiluted) soup, sour cream, milk, salt and pepper; pour over potatoes. Sprinkle with cheese and cereal.

Bake uncovered 1 1/2 hours or until potatoes and meat are tender.

Budget Casserole

HAMBURGER PIE
From: BV/AR
Makes 4 or 5 servings

1 pound ground beef
1 tablespoon instant minced onion
Potato Buds instant mashed potatoes (enough for 8 servings), divided use
1/4 cup catsup
1 egg
1 cup milk
1 teaspoon salt
1/2 cup shredded sharp Cheddar cheese (2 ounces)
1/8 teaspoon ground black pepper

Heat oven to 350 degrees F.

Mix meat, 1 1/3 cups of the instant potatoes (dry), the egg, salt, pepper, onion, catsup and milk. Spread in ungreased pie pan, 9x1 1/2-inches.

Bake uncovered 35 to 40 minutes.

Prepare remaining instant potatoes as directed on package for 4 servings. Top baked meat loaf with mashed potatoes; sprinkle with cheese.

Bake 3 to 4 minutes longer or until cheese melts.

Budget Casserole

TOASTY CHEESE BAKE
From: BV/AR
Makes 4 to 6 servings

8 slices white bread
Butter or margarine
1/2 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped celery
1 tablespoon prepared mustard
1/2 teaspoon salt
1 cup shredded process sharp American cheese (about 4 ounces)
3/4 cup milk
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon dry mustard
Dash of ground black pepper
Paprika (optional)

Heat oven to 350 degrees F.

Toast bread. Butter both sides; set aside.

Cook and stir meat, onion, celery, prepared mustard and 1/2 teaspoon salt until meat is brown and onion is tender.

Alternate layers of toast, meat mixture and cheese in greased (9x9x2-inch) baking pan.

Mix together milk, egg, 1/2 teaspoon salt, dry mustard and pepper; pour over layers in pan. If you wish, sprinkle with paprika.

Bake uncovered 30 to 35 minutes.

Budget Casserole

ZIPPY BEEF CASSEROLE
From: BV/AR
Makes 4 to 6 servings

4 ounces uncooked elbow macaroni
1 pound ground beef
1 (10 1/2 ounce) can condensed cream of mushroom soup
3/4 cup milk
2/3 cup catsup
1/2 cup shredded Cheddar cheese (about 2 ounces)
1/4 cup chopped green bell pepper
1 to 2 tablespoons instant minced onion
1 teaspoon salt
1 cup crushed potato chips (for topping)

Heat oven to 350 degrees F.

Cook macaroni as directed on package; drain.

Cook and stir meat until brown. Drain off fat.

In ungreased 2-quart casserole, mix all ingredients except potato chips.

Cover casserole and bake 40 minutes. Uncover; sprinkle with potato chips and bake 5 minutes longer.

GLAMORIZING BUDGET CASSEROLES AND LOW COST MEALS
From: BV/AR

Planning a meal around a budget casserole is easy. There are so many ingredients in it, you don't need much more a salad or vegetable, crusty rolls and a simple dessert.

*When you plan your meal, visualize what each plate will look like with the food on it.
*Price-less Little Extras to make your low cost meal wonderful!
*Set the prettiest possible table, sometimes in an unexpected place-the playroom, the porch, at the window.
*Put several inexpensive candles all over table and lower the lights!
*For centerpieces gather colorful vegetables or fruits you can eat later, a sweet potato vine ( If ambitious grow your own).
*Use a simple philodendron plant or large fern to ordain the center of your table.
* Pick up or pick a couple dozen daisies and place loosely into pretty crystal bowl! (Daisies or very inexpensive)
*Get several mini pots of stringing ivy and one medium pot of same ivy: Place larger ivy in middle for centerpiece and then use the mini pots scattered around the large pot. Leaving ivy flowing every which way. (If you want to add color, pick up some inexpensive craft ribbon and loop in and out of large pot of ivy and then use ribbon to trail all the way around on the mini pots of ivy. This does not need to be uniform, it should be free flowing, anybody can do it!)
*Catch pretty fabric when on super sale (usually when not much left on bolt) and buy it. Puff in all around under a footed bowl that has been filled with appropriate fill. Cut into 2-3 inch strips with pinking shears and tie around the napkin with a bow, or make plain fabric strips and clue gun small dried flowers, shells, candies, whatever.

Recipe: Recipe Swap 01-14-98: 38 Recipes - Low Cost Recipes (updated) (2024)

References