For those looking for something new to eat...

[Dubh Aingeal]

Rustic Farro Soup with Sausage & Mushrooms

This fragrant soup, with a foundation of vitamin-rich farro grain, will both satisfy your appetite and warm you up on a chilly winter day. The full flavors of Italian sausage and mushrooms combine with carrots, celery, escarole and onions for a truly hearty meal.

Serves 4–6 (approx 2 quarts)

* 7 oz farro grain*, rinsed and soaked for several hours or overnight

* 1/4 cup extra-virgin olive oil

* 1/2 cup carrots, small diced

* 1/2 cup celery, small diced

* 1/2 cup yellow onions, small diced

* 2 TB garlic, minced

* 8 oz Italian sausage (sweet or hot, depending on your preference), cut into small pieces

* 8 oz mixed mushrooms, coarsely chopped (can include white, cremini, shiitake, oyster, etc.)

* 1 cup diced tomatoes and juice (canned)

* 1 cup dry red wine

* 21/2 cups beef broth

* 21/2 cups mushroom broth, if available (substitute chicken broth)

* Pinch of crushed red pepper (optional)

* 8 oz escarole, cleaned and chopped

* 1 tsp salt

* 1/2 tsp black pepper

* 3 TB fresh thyme, chopped

For serving

* Extra-virgin olive oil for drizzling

* Grated parmigiano-reggiano cheese

Instructions

1. Rinse and then soak the farro for several hours or overnight before proceeding with recipe.

2. In a soup pot, heat the olive oil on medium-high heat, then add the carrots, celery, onion and garlic and slowly sauté until the onions become translucent. Be careful not to burn the garlic!

3. Add the Italian sausage pieces. When they start to brown, add the mushrooms and continue to sauté.

4. When the mushrooms have released most of their liquid, add the diced tomatoes and juice, red wine, broths, crushed red pepper and soaked farro.

5. Cover the pot and bring the soup to a boil. Reduce heat and simmer until the farro is almost tender, approximately 45 to 60 minutes. (You can add more liquid if a thinner soup is desired.)

6. Add the chopped escarole, salt and pepper. Simmer for approximately 3 minutes (just enough time to cook the escarole), then add the fresh thyme.

7. Serve the soup, piping hot, with a drizzle of extra-virgin olive oil and a sprinkle of grated parmigiano-reggiano cheese.

8. Buon' appetito!!

Nutrition Info

Per serving (12 oz-wt.): 300 calories (130 from fat), 15g total fat, 3.5g saturated fat, 2g dietary fiber, 12g protein, 25g carbohydrate, 20mg cholesterol, 860mg sodium

[Onyx]

That looks good. Thanks for the definition link. For a minute I thought there were snails in it.

[SomeDanGuy]

Know any soups with, like, 3 ingredients? For us who aren't willing to put effort into meals

[Dubh Aingeal]

Know any soups with, like, 3 ingredients?    For us who aren't willing to put effort into meals

<{POST_SNAPBACK}>

Here you go:

3 ingredient Corn Soup

6 cup corn kernels (or approx 48 ounces of caned if real lazy)

4 1/2 cup milk

1/2 tsp salt (or to taste)

1. Cutting the kernels off the cob: Pull the outer leaves and silky threads off each ear of corn.

2. Put a large piece of waxed paper on cutting board.

3. Hold each ear of corn, large end upright, on the cutting board and, using a sharp knife, cut the kernels off the cob from top to bottom.

4. Pick up the ends of the waxed paper and, using it as a sling, transfer the corn to a heavy-bottomed saucepan.

5. Making the soup: Add 3 cups of milk and the salt to the saucepan. Turn the heat to medium-high and stir often until the milk begins to boil, then reduce the heat to medium-low, so the milk simmers, but does not boil. Simmer for 15 minutes, stirring every few minutes.

6. Finishing the soup: If you want a crunchy corn soup, just add the remaining 1 1/2 cups milk, taste and add more salt if needed; heat and serve.

7. If you want creamy corn soup, pour the soup into a food processor and process until the corn is pureed (the kernels will be broken down into small bits, or blended completely into the milk, depending on how powerful your processor is). Pour the soup back into the saucepan and add the remaining 1 1/2 cups milk. Taste and add more salt if needed; heat and serve.

This recipe yields 4 servings.

Comments: This easy summer soup can be either creamy or crunchy, depending on whether you puree it or not.

[Dubh Aingeal]

Chicken Marengo

Tender chicken breasts topped with a hearty tomato and mushroom based sauce and a heaping side of history. Said to be the meal that Napoleon ate after defeating the Austrians in 1800, this recipe is named after the Italian town of Marengo where the skirmish took place. Napoleon liked it so much, he declared that the savory chicken breast should be served after every battle.

Serves 4

* 2 TB vegetable oil

* 1 large onion, finely chopped

* 3–4 garlic cloves, crushed

* 11/2 lb boneless chicken breast, cut into bite-size pieces

* 1 cup flour

* 1 tsp sea salt

* 1/2 tsp red pepper flakes

* 1 15 oz can crushed tomatoes, drained

* 1 cup chicken stock

* 2 TB butter

* 1/2 lb portobello mushrooms, diced

* Juice of 1 lemon

* Extra-virgin olive oil

* 1/4 cup basil, torn

* 3 TB Italian parsley, chopped

1. Sauté the onions and garlic in vegetable oil until translucent.

2. Coat the chicken with flour, salt and red pepper flakes. Add the pieces of chicken to the pan with the oil and sauté until browned on all sides.

3. Add the tomatoes and chicken stock. Simmer, covered, for 45 minutes.

4. Meanwhile, melt butter in a saucepan and sauté the mushrooms until tender. Sprinkle the mushrooms with lemon juice.

5. Remove the chicken pieces from pot, drizzle with olive oil and place them in a serving dish. Keep warm.

6. Add the mushrooms, basil and chopped parsley to the tomato sauce, pour over the chicken, and toss well.

Nutrition Info

Per Serving (10 oz-wt.): 340 calories (110 from fat), 12g total fat, 4g saturated fat, 35g protein, 23g total carbohydrate (3g dietary fiber, 2g sugar), 95mg cholesterol, 580mg sodium

[Dubh Aingeal]

Warm Winter Greens Salad

For a variation on the typical green salad, try this warm winter version.. Gently sautéed escarole and radicchio create the base, while capers, olives, currants, pine nuts and orange zest make this salad dance in your mouth.

Serves 4

* 2 TB vegetable oil

* 1 medium head escarole, rinsed, dried and chopped

* 1 medium head radichio, rinsed, dried and chopped

* 2 TB capers in olive oil

* 12 Kalamata olives, pitted and sliced

* 1/2 tsp red pepper flakes (or to taste)

* 3 TB currants

* 1 TB extra-virgin olive oil

* juice of 1 lemon

* 3 TB toasted Pine Nuts (pignoli)

* 1 TB orange zest

Heat vegetable oil in a heavy saucepan or wok over high heat. Add escarole and radicchio; cook and stir until greens begin to wilt, around 5 minutes. Add capers, olives, red pepper flakes and currants; cook and toss gently for another 15 seconds. Drizzle with olive oil and lemon juice and sprinkle pine nuts and orange zest on top. Serve immediately.

Substitution Suggestions

* Use 4 cups Italian kale (Lacinto) or dandelion greens for the escarole or radicchio.

* Add chopped, crisp bacon, grilled sausage, or prosciutto for a heartier dish.

* Add chopped dried fruit such as figs or apricots.

* Substitute toasted walnuts, hazelnuts, or pecans for the pine nuts.

Nutrition Info

Per Serving (10 oz-wt.): 220 calories (150 from fat), 17g total fat, 2.5g saturated fat, 5g protein, 16g total carbohydrate (6g dietary fiber, 4g sugar), 0mg cholesterol, 350mg sodium

[JaneDead]

i want some easy soups and sandwiches.

[Dubh Aingeal]

For dynomiiiiite:

Quick, Easy -N- Fast Beef Tortellini Soup Recipe

1 lb. ground beef

1 28 oz. can tomatoes in puree

1 10 oz. can French onion soup

1 9 oz. package frozen green beans

1 9 oz. package fresh cheese tortellini

1 t. dried basil leaves

1 medium zucchini

In a 5 quart pot, brown ground beef, stirring frequently until all juices evaporate and beef is well browned. Spoon off excess fat.

Add tomatoes with puree, undiluted. Add onion soup. green beans, tortellini, basil and 3 1/2 c. water. Bring to boil over high heat, then reduce to med.

Cover and cook another 10 minutes, stirring occasionally. Add zucchini, and cook uncovered for another 10 minutes until zucchini and tortellini are tender.

Makes about 6 servings.

Quick, Easy -N- Fast Chicken Tortilla Soup Recipe

1 (15 oz.) can whole-kernel corn, drained, or 2 C. frozen

2 (14.5 oz.) cans chicken broth

1 (15 oz.) can black beans

1 (14 oz.) can diced tomatoes, drained

1 (4 oz.) can diced green chilies

1 t. cumin

salt to taste

1 lb. boneless chicken breasts, cooked and chopped (in a real crunch you can use one 10-ounce can chunk chicken)

Garnish:

Tortilla chips

Shredded Cheddar or Monterey Jack cheese for topping

Pour corn, broth, beans, tomatoes and chilies into large saucepan. Add cumin, salt and chicken. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheese.

For added spicy flavor, cook chicken in taco seasoning, or add a couple of teaspoons of taco seasoning or chili powder to the soup.

Makes 6 servings.

Quick, Easy -N- Fast Tomato, Basil and Chicken Noodle Recipe

1 lb. chicken breasts, cut into bite-size pieces

1 large onion, chopped

3 T. olive oil

2 T. minced garlic

2 14 1/2 oz. cans diced tomatoes

2 14 1/2 oz. cans chicken broth

12 oz. package frozen home-style noodles, cooked by directions

2 C. chopped fresh basil

salt and pepper to taste

1 C. grated Parmesan cheese

fresh basil for garnish

In a large pot over medium-high heat, saute chicken and onion in olive oil until onions are transparent and chicken is done. Add garlic, salt and pepper. Saute 1 minute longer.

Add tomatoes and chicken stock and bring to a boil. Add cooked noodles and 2 cups chopped basil. Bring back to a boil and serve immediately. If desired, top each serving with Parmesan cheese and chopped basil.

Makes 8 servings.

Quick, Easy -N- Fast Ginger Beef and Noodle Soup Recipe

1 pound lean ground beef

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 to 1/2 teaspoon pepper

2 cups water

13¾- to 14½-ounce can ready-to-serve vegetable broth

3-ounce package beef-flavored instant ramen noodles, broken up

3 cups frozen broccoli stir-fry vegetable mixture

In Dutch oven or large saucepan, brown ground beef over medium heat 6 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.

Add salt, ginger and pepper. Stir in water, broth and seasoning packet from ramen noodles; bring to a boil. Stir in noodles and vegetables; return to a boil.

Continue cooking 2 to 3 minutes or until noodles are tender.

Makes 4 servings.

Monte Cristo Sandwich (My personal fav from Bennigan's)

A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the usual lunch or snack. Try it with berry jam on the side. Prep Time: approx. 5 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 20 Minutes. Makes 1 sandwich (1 serving).

2 slices bread

1 teaspoon mayonnaise

1 teaspoon prepared mustard

2 slices cooked ham

2 slices cooked turkey meat

1 slice Swiss cheese

1 egg

1/2 cup milk

Directions

1 Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.

2 Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

Chicken, Feta and Pepper Heroes

* 1 pound boneless, skinless chicken breasts

* 3 tablespoons olive oil, divided

* 2 teaspoons TABASCO brand Pepper Sauce

* 1/2 teaspoon salt

* 1/2 teaspoon ground cumin

* 1 red bell pepper, seeded and cut into strips

* 1 yellow or green bell pepper, seeded and cut into strips

* 1/2 cup crumbled feta cheese

* 4 hero rolls

Cut chicken breast into thin strips. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat; add chicken strips and cook until well browned on all sides, stirring frequently. Stir in TABASCO® Sauce, salt and cumin. Remove mixture from heat and put in medium bowl.

Heat 2 tablespoons oil in same skillet over medium heat; add pepper strips and cook until tender crisp, about 5 minutes, stirring occasionally. Toss cooked peppers with chicken and feta cheese.

To serve, cut rolls crosswise in half. Cover bottom halves with chicken mixture and top with remaining halves of rolls.

Makes 4 servings.

Philly Cheesesteak Sandwich with Garlic Mayo

INGREDIENTS:

* 1 cup mayonnaise

* 2 cloves garlic, mince

* 1 tablespoon olive oil

* 1 pound beef round steak, cut into thin strips

* 2 green bell peppers, cut into 1/4 inch strips

* 2 onions, sliced into rings

* salt and pepper to taste

* 4 hoagie rolls, split lengthwise and toasted

* 1 (8 ounce) package shredded mozzarella cheese

* 1 teaspoon dried oregano

DIRECTIONS:

1. In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).

2. Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.

3. Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.

4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

[JaneDead]

thanks

can i also request some vegetarian types of soups/sandwiches as well?

i am not a vegetarian- just not so much a fan of most meat. i do however cook meat stuff for the family and then eat it (as long as it is not hamburger) or make something else for me. so all that ^ could work out great for cooking for them.

have any good easy one-two people type of recipes? something fast for the nights i make them what they want and don't want to eat it?

as far as meat goes -- i pretty much only eat roast beef, corned beef and candian maple turkey (lunch meats). sometimes steak, never hamburger. never ham, pork, etc. chicken only if it is really breaded and doesn't taste like chicken to me. but never just regular chicken or turkey either.

yeah, i'm weird.

[gothicmom]

Bishop and Aym love the Monte Cristo at Bennigans

[Dubh Aingeal]

Quick Italian Vegetable Soup

INGREDIENTS:

1 tablespoon olive oil

1 medium onion, chopped

2 carrots, sliced

2 stalks celery, sliced

1 (16 ounce) can diced plum tomatoes

2 teaspoons Italian seasoning

2 cubes beef bouillon

6 cups water

2 zucchinis, quartered and sliced

2 cups sliced cabbage

1 teaspoon garlic salt

salt and ground black pepper to taste

freshly grated Parmesan cheese (optional)

DIRECTIONS:

1. Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.

2. Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

Roasted Vegetable Soup with Garlic

Ingredients

1 lg Eggplant, halved lengthwise

2 lg Yellow onions -- quartered

1 lg Sweet red pepper -- cored, and -- quartered

3 Plum tomatoes -- halved

3 Cloves Garlic

1/2 tsp Dried thyme -- crumbled

1/2 tsp Dried basil -- crumbled

1/4 tsp Salt or to taste

1/8 tsp Black pepper

6 c Stock

Olive oil

Directions:

1. Perheat oven to 400. Arrange the eggplant and onions in a large shallow baking pan, brush the cut sides with 1 1/2 teaspoons of the oil, and bake for 20 minutes. Add the red pepper, tomatoes and garlic to the pan; brush the cut sides with the remaining 1 1/2 teaspoons of oil. Sprinkle the thyme, basil, salt and black pepper over the vegetables and bake 20 minutes more or until tender.

2. Set aside the red pepper and 1 eggplant half. Chop the remaining half eggplant, onions, tomatoes, and garlic and transfer them to a large saucepan. Add the stock, bring it to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 20 minutes. Meanwhile, peel the red pepper and dice the pulp. Dice the reserved eggplant.

3. In a food processor or blender, working in batches if necessary, whirl the cooked mixture until pureed. Return the puree to the saucepan and stir in the diced eggplant and red pepper. Simmer the soup for 5 minutes or until heated through.

Makes 6 1 1/2 cup servings.

Squash Soup For One (You could easily double this for 2 people.)

Ingredients

1 sm acorn squash

2 lg garlic cloves

1 c vegetable stock

1/2 ts salt

1/4 ts black pepper

1/4 ts sage

1 ts cayenne

1 ts tabasco sauce

1/2 c wild rice; cooked

Instructions

Cut the squash in half and remove the seeds. Cover the bottom of a baking dish with 1/2 inch water, place the squash in it (face down) along with the garlic. Cook at 350 for 35 minutes. When the squash has cooled, scoop out the flesh and puree in a blender with baked garlic and vegetable stock. Place the puree in a small sauce pan along with spices and wild rice. Heat on low until the soup is hot.

Roast Beef Poor Boy

Mayonnaise

1 small French bread loaf, split (12 inch)

1/2 to 3/4 cup shredded lettuce

8 oz thinly sliced roast beef

1/2 cup thick beef gravy

1 small tomato, thinly sliced

Split the French bread and warm for a few minutes in a hot oven (about 375 degrees). Spread the bottom piece of bread generously with mayonnaise, then layer with shredded lettuce, beef, gravy, and tomato slices. Cover and slice to serve.

Open-Faced Broiled Roast Beef Sandwich

Makes 4 (but cut in half for 2)

INGREDIENTS:

2 hoagie buns, split

2 tablespoons mayonnaise

2 teaspoons prepared coarse-ground mustard

1 pound deli sliced roast beef

2 tomatoes, thinly sliced

1/2 red onion, thinly sliced

4 slices provolone cheese

salt and pepper to taste

DIRECTIONS:

1. Preheat oven on broiler setting.

2. Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.

3. Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

Corned Beef Sandwich

Makes 4 (but cut in half for 2)

1 Tbs. unsalted butter

1 lb. lean corned beef, sliced

8 slices rye bread, lightly toasted

3/4 cup Thousand Island dressing

1/2 cup dill relish

1/2 lb. shredded Swiss cheese

1-1/2 cups iceberg lettuce, shredded

Melt butter in a heavy nonstick skillet over medium high heat. Add corned beef, in batches if necessary, and cook 5 minutes, until edges begin to curl. Spread dressing on bread. Layer corned beef on 4 slices bread. Layer with relish, cheese and lettuce and top with remaining bread. Cut sandwiches in half before serving.

[Fierce Critter]

Dubh? How about some ultra-cheap recipes Jon and I can eat while we're trying to pare our bills down to save for moving?

Short of eating beans & rice every day, we really need ideas. We're prepared to cook lots of noodle dishes, etc, but we dont' want to get stuck eating tuna casserole every other day.

By the way, are you making these recipes up, or are you good at finding interesting, tasty-sounding recipes?

[Dubh Aingeal]

By the way, are you making these recipes up, or are you good at finding interesting, tasty-sounding recipes?

<{POST_SNAPBACK}>

Well I a) have more cookbooks than any person should probably have b) I'm always looking for recipies at yard sales (got the next door ladies entire recipe tin her daughter sold after she passed) c) Good at finding recipes :grin:

Most the recipes are full sized but can easily be halved or quartered as needed. But you can (if you have the room) make the full sized and freeze the rest in freezer ziplock bags and then bring them out when you need them and heat them back up in boiling water. I've done that many times, and have a few college student recipe books I can go thru and see what else I can find for you...

Beef Noodle Casserole

4 Servings

1lbs Lean ground beef

1/2 c Onions, chopped finely

3 quarts Boiling water

2 3/4 c Noodles, yolk-free, enriched, uncooked

1 10 3/4 oz Tomato soup, condensed

1 1/4 c Water

1/8 tsp Pepper

1 c Bread crumbs

1. Brown beef and onions in hot skillet; drain.

2. Place water in large saucepan; bring to rolling boil. Cook noodles in boiling water for 10 minutes; drain and set aside.

3. Combine soup, water, and pepper. Stir into cooked meat. Add cooked noodles to meat mixture. Stir gently to avoid tearing the noodles.

4. Spoon beef-noodle mixture into 9-by 13-inch baking pan. Sprinkle bread crumbs over beef-noodle mixture.

5. Bake, uncovered, at 300° F, about 30 minutes.

Chicken Noodle Soup

8 servings

1 tsp Vegetable oil

1/2 c Onion, minced

1/2 c Carrots, diced

1/2 c Celery, sliced

1/2 tsp Garlic powder

1/8 c Flour

1/4 tsp Dried oregano flakes

3 c Chicken broth, reduced sodium

2 c Potatoes, peeled, diced

1/4 c Chicken, cooked, chopped

1/2 Whole milk

1 c Noodles, yolk-free, enriched, uncooked

1. Heat oil over medium heat in large sauce pan. Add minced onions, carrots, celery, and garlic powder. Cook until onions are tender, about 3 to 5 minutes.

2. Sprinkle flour and oregano over vegetables; cook about 1 minute.

3. Stir in chicken broth and potatoes. Cover and cook until tender, about 20 minutes.

4. Add chicken, milk, and noodles. Cover and simmer until noodles are tender, about 10 minutes.

Chicken and Vegetables

4 servings

1 1/2 tsp Margarine

1 tsp Garlic powder

1 lbs Chicken thighs, boneless, skinless

10 oz pkg Cut green beans, frozen

1/4 tsp Pepper

1. Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.

2. Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.

3. Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.

4. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

Note: To remove bone from chicken thighs:

1. Place chicken on cutting board. Remove skin from thighs.

2. Turn chicken thighs over.

3. Cut around bone and remove it.

Peach-Apple Crisp

8 servings

20 oz Canned sliced peaches, light-syrup pack, drained

2 medium Apples, tart, peeled, sliced

1/2 tsp Vanilla

1/4 tsp Ground cinnamon

3/4 c +3 tsp Flour

1/4 c Brown sugar, packed

3 tbsp Margarine, chilled

1. Preheat oven to 350° F. Lightly grease 9-x-9-x-2- inch casserole dish.

2. Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish.

3. Combine flour and sugar in small bowl. Cut in margarine with two knives until the mixture resembles coarse meal.

4. Sprinkle flour mixture evenly over fruit.

5. Bake until lightly browned and bubbly, about 20 minutes.

Saucy Beef Pasta

4 servings

1/2 c Water

1/2 10oz Green beans, frozen

1/2 c Onions, minced

1 lbs Lean ground beef 1 pound + 6 ounces

2 c Cold water

2 cubes Beef bouillon

1/3 c Flour

1/4 tsp Pepper

1 tsp Dry parsely flakes

1/2 tsp Garlic powder

1 tsp Onion powder

1. Place 1/ 2 cup of water in saucepan. Cover and bring to boil. Add green beans, lower heat, and simmer until tender, about 5 minutes. Drain.

2. Place onions and ground beef in skillet. Cook over medium heat; stir occasionally. Cook until beef no longer remains pink, about 5 to 10 minutes. Drain fat off.

3. Cook noodles according to package instructions. Drain.

4. Combine cold water and flour; stir until smooth. Add flour mixture and beef bouillon cubes to ground beef. Cook, stirring frequently until mixture has thickened and bouillon cubes have dissolved, about 4 minutes.

5. Add cooked green beans, cooked noodles, pepper, parsley flakes, garlic powder, and onion powder to ground beef mixture; stir to combine.

6. Place beef mixture in 8 by 12-inch baking pan; cover and bake in 350° F oven until thoroughly heated, about 15 minutes.

Baked Chicken Parmesan

4 Servings

4 boneless skinless chicken breasts or equivalent chicken tenders

1/4 c melted butter

1/2 tsp garlic powder (or probably a couple of minced garlic cloves)

1 Tbsp Dijon mustard

1 tsp Worcestershire sauce

1/3 c bread crumbs

1/3 c grated Parmesan cheese

1/8 c dried parsley

Mix together the butter, garlic powder, Dijon, and Worcestershire in a dish. (I typically use old pie pans for this.)

Mix the bread crumbs, Parmesan, and parsley together in another.

Dip the chicken in the butter, then in the bread crumbs, then place in a buttered or greased 9x9 or so pan. Bake at 350 for 50-60 minutes, until done through.

[JaneDead]

i probably shouldn't read this thread hungry anymore!

[gothicmom]

How about some ultra-cheap recipes Jon and I can eat while we're trying to pare our bills down to save for moving?

I posted a really good filling and cheap recipe on the old board. Is there a way to find it?

[Fierce Critter]

Unfortunately, I dont' think so. I was searching for something there last week and there wasn't anything TO search.

Dubh - I wish I'd have known about your recipe collecting a year ago. Jon picked up a huge box of recipes from a yard sale. They were all the recipes, including two file boxes full of cards, from a woman who had died. Her daughters were practically giving them away.

We thought they might sell on Ebay, but they don't. We ended up giving the box to goodwill.

[gothicmom]

FC,I posted it in your Michigan thread

[Fierce Critter]

I saw, and thanked!! :grin:

[Dubh Aingeal]

Good (and cheap) Chip Dip

Here is a good chip dip, but you can't use a flimsy chip for this dip... Need stong chips...

1 can Beanless Chili

1 brick Cream Cheese

Put the chili in a small saucepan and warm it SLOWLY. No need to make a nuclear reactor, here. Once the chili is nicely simmering, then half and quarter the cream cheese and add the pieces a couple three at a time until they're melted. Then add more until all the cream cheese has been added. Give it a few extra minutes to simmer to ensure that the cream cheese has melted properly.

Serve warm with chips of choice. This is a very versatile recipe as it could be made spicy for those people that like that sort of thing or it can be kept toned down. Just remember though: You need *strong* chips for this dip. To increase the amount just add in equal portions of chili and cheese.

[Ginevra]

Dubh - I wish I'd have known about your recipe collecting a year ago. Jon picked up a huge box of recipes from a yard sale. They were all the recipes, including two file boxes full of cards, from a woman who had died. Her daughters were practically giving them away.

<{POST_SNAPBACK}>

FC, Dubh did the same thing. The elderly woman that lived next door to him passed away and we obtained an index card box of recipes from her estate sale. I'll dig through it and see what I can come up with. Hmm. Perhaps we should start a thread for *just* recipes and have cooking questions separate.

I posted a really good filling and cheap recipe on the old board. Is there a way to find it?

The old DGN can be accessed here. Just remember that no one's been keeping it up, so picture links (such as the banner) and code for the board have't been updated, so it's not "pretty" anymore.