Money Saving Recipes - Goulash

3/4 pounds ground beef
1 onion, chopped
2 cloves garlic
1/8 tsp pepper
1/2 tsp dried oregano
1 (10 ounce) can condensed tomato soup
1 green bell pepper, chopped
1 (14 ounce) can diced tomatoes, undrained
2 1/2 cups penne pasta (or large elbow macaroni)

1-In large skillet, cook ground beef with onion and carlic until beef is browned and onion is tender. Drain well and add pepper, oregano, soup, green pepper, and undrained tomatoes. Stir well and simmer uncovered, for 10 minutes to blend flavors (feel free to leave out the green pepper if you choose).
2-Cook pasta until almost al dente. Drain and stir pasta into mixture in skillet.
3-Bring mixture to a simmer; simmer, stirring frequently, for 8-10 minutes or until pasta is tender and mixture is blended. Serve immediately.

Money saving recipes - Beefy mini pies

1 (10 ounce) package refrigerated flaky dinner rolls
1/2 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1 cup shredded colby cheese (or cheddar)
2 eggs
1/3 cup light cream
1/2 teaspoon dried dill weed

1-Preheat oven to 350 degrees. Remove rolls from package and divide each roll into 2 or 3 rounds. Place each round into a 3-inch muffin cup, pressing firmly into bottom and up sides.
2-In a heavy skillet, cook ground beef with onion and garlic until beef is done. Drain well. Place 1 Tablespoon beef mixture into each dough0lined muffin cup. Sprinkle cheese over beef mixture. In a small bowl, beat together eggs, light cream, and dill weed. Spoon this mixture over beef in muffin cups, making sure not to overfill cups.
3-Bake at 350 degrees for 10-13 minutes or until filling is puffed and set. Serve immediately, or flash freeze in single layer on baking sheet. When frozen solid, wrap, label, and freeze.
4-To thaw and reheat: thaw pies in single layer in refrigerator overnight. Bake at 350 degrees for 7-9 minutes or until hot.

Money saving recipes - egg rolls

Egg Rolls
1/2 pound ground pork
1 carrot, shredded
2 cloves garlic, minced
1/4 cup finely chopped green onions
1 cup shredded cabbage
2 Tablespoons low-sodium soy sauce
1 Tablespoon mustard
2 Tablespoons cornstarch
1 Tablespoon water
1 (12 count) package egg or spring roll wrappers
*to make dipping sauce, mix 3 Tablespoons soy sauce, 1 teaspoon sugar, 1 Tablespoon mustard, and 1 tablespoon vinegar*

1-In a large skillet, brown ground pork until almost done, then add carrot and galric and cook for 4-6 minutes or until pork is cooked thoroughly. Remove from heat, drain well, and add green onions, cabbage, soy sauce, and mustard.
2-Combine cornstarch and water in a small bowl and blend well.
3-To form egg rolls, place one wrapper, point-side down, on work surface. Place 3 Tablespoons filling, 1-inch from corner. Brush all edges of the egg roll with cornstarch mixture. Fold point over filling, then fold in sides and roll up egg roll, using cornstarch mixture to seal as needed.
4-Fry the rolls in peanut oil heated to 375 degrees for 2-3 minutes, turning once, or until deep golden brown. Egg rolls may be frozen after frying; flash freeze, then package and freeze up to 3 months. To reheat fried egg rolls: place frozen egg rolls on baking sheet and bake at 375 degrees for 10-12 minutes or until crisp and hot.

*note: for the shredded cabbage, you can buy a coleslaw mix, or go even less spicy (my family has 2 who can't do spicy and 2 who love spicy) and use broccoli slaw. Yes, they make broccoli slaw - shredded carrots and broccoli. My children actually ate more of these than they did the ones made with any form of cabbage.

Money Saving Recipes - Master baking mix

So...I mentioned some recipes that my family uses, and I thought that I'd post them so that others can use them. The first is the mega-mix, which can be used for everything from pancakes to cookies to cakes.

One large batch (roughly 29 cups)
5 pounds of flour (whole-wheat, oat, or all-purpose)
2 1/2 cups dry milk (powdered milk flakes)
3/4 cup double-acting baking powder
3 Tablespoons salt
2 Tablespoons cream of tartar
1/2 cup of sugar
2 pounds vegetable shortening (4 2/3 cups) - also known as Crisco

1-Sift dry ingredients together*
2-Cut in shortening so that mix looks like cornmeal
3-Store in refrigerator if using whole-wheat or oat flour. Room temperature storage is ok if using all-purpose white flour.
4-Use the master mix in your favorite recipes that call for a baking mix, or try one of the following recipes:

Biscuits: 3 cups mix, 3/4 cup water, blend and knead for a few strokes. Pat out and cut. Bake at 450 degrees for 10 minutes (makes 1 dozen).

Pancakes/Waffles: 3 cups mix, 1 egg, 1 1/2 cups water. Blend. (makes 18 pancakes or 6 waffles - depending on amount of batter used).

Muffins: 3 cups mix, 2 Tablespoons sugar, 1 egg, 1 cup water. Mix water and egg, then add to dry ingredients, mix and bake at 400 degrees for 15-25 minutes (depending on the size of the muffins). Makes 1 dozen medium-sized muffins. Try substituting juices for the water. You can also add nuts or raisins. Experimentation is definitely encouraged with these muffins!!

Gingerbread: 2 cups mix, 1/4 cup sugar, 1 egg, 1/2 cup water, 1/2 cup molasses, 1/2 teaspoon each of cinnamon, ginger, and cloves. Beat egg, water, and molasses, then mix with dry ingredients. Pour into greased (or sprayed) 8"x8" pan. Bake at 350 degrees for 40 minutes.

Drop cookies: 3 cups mix, 1 cup sugar, 1 egg, 1/3 cup water, 1 teaspoon vanilla, 1/2 cup nuts and/or chocolate chips, mix. Bake at 375 degrees for 10-12 minutes (makes approximately 4 dozen).

Coffee cake: 3 cups mi1/2 cup sugar, 1 egg, 2/3 cup water, blend. Pour into greased 9" round pan and cover with topping of 1/2 cup brown sugar, 3 Tablespoons melted butter, 1/2 teaspoon cinnamon (1/2 cup nuts and/or raisins are optional). Bake at 400 degrees for 25 minutes.

Yellow or Chocolate cake: 3 cups mix, 1 1/2 cups sugar, 3 eggs, 1 cup water, 1 teaspoon vanilla (plus 1/2 cup cocoa for chocolate cake). Blend sugar into mix. Beat eggs and water and add half of mix. Beat for 2 minutes and then add rest of mix and beat again for 2 minutes. (for chocolate cake, mix cocoa with dry ingredients). Bake at 325 degrees for 25 minutes (2-8" layers).

Cornbread: 1 1/4 cups mix, 3/4 cups yellow cornmeal, 1 egg, 1 Tablespoon sugar, 1/2 cup water. Mix and pour into greased 8"x8" pan or cornstick pan. Bake at 450 degrees for 25 minutes.

Shortcake: 2 cups mix, 1/2 cups water, 1/4 cup melted butter, 2 Tablespoon sugar. Mix and knead a few strokes. Roll 1/2" thick, cut into 3-3" cakes or bake in 8"x8" greased (or sprayed) pan. Bake at 450 degrees for 10 minutes.

* to sift dry ingredients, I use 2 sifters - a large one and a small one to sift all things together before cutting in the shortening. The smaller one is handy in actually breaking down the milk solids into smaller, powdery bits similar to the flour, etc.