Simmer broth, vegetables, and cloves until tender.  Remove garlic.  Thicken with roux made with flour and butter.  (Work them together in a bowl with a spoon or fork, then stir in until roux is melted and sauce thickened.)  Blend in milk, nutmeg, juice, seasonings, and turkey.

Taste.  Adjust.

Pour into a 2 1/2 quart casserole.

Roll out a batch of biscuit dough based on 2 c. flour until it is the approximate shape of the casserole but slightly smaller.   Cut into squares and arrange on top of the turkey mixture with spaces in between.  Bake at 350 for 20-25 minutes.

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This sounds so good.  Too bad it is hot and sticky out and is not at all appropriate for the middle of July.  Perhaps I shall set this up to publish in the middle of winter, and then I will be reminded of it and make it and be happy and warm.  Ah technology.

Combine above and put in 9×13 pan.  Lay chicken pieces or pork chops over rice.  Sprinkle package of cream of onion soup over the top. Cover tightly with foil.  Bake at 35o for 2 1/2 hours.

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This is my favorite comfort food recipe of all time.  Yes, me, who complains about cream of __________ soup all the time.  I have tried to recreate this by being fancy, but I just can’t do it.  This is creamy, ricey, dreamy.  I let myself have it once a year.  mmmmm.

Heat oven to 375.  Beat egg slightly; set aside 2 T. of the egg.  Stir tuna, onion, cheese, parsley, celery salt and pepper into remaining egg.  Stir baking mix and water to a soft dough; knead five times on floured cloth-covered board.  Roll into rectangle, 15×10 inches.  Spread with tuna mixture.

Roll up, beginning at long side.  With sealed edge down, shape into ring on greased baking sheet; pinch ends together.   With scissors, make cuts 2/3 of the way through ring at one inch intervals.  Turn each section on its side to show filling.  Brush top with reserved egg.  Bake 25 to 30 minutes.  Serve with hot cheese sauce.

Cheese Sauce

• 1/2 c. butter or margarine
• 1/4 c. Bisquick baking mix
• 1/4 tsp each salt and pepper
• 2 cups milk
• 1 cup shredded cheddar cheese or 1/2 c. crumbled blue cheese

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 constantly.  Boil and stir one minute.  Stir in cheese until melted.

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Obviously a Bisquick recipe.  It sounds horrifying.  Why would you go to all the trouble to make a ring, if you are just going to chop it up?  Where is the fun in that?  I bet it is a lot messier than they make it sound.

• 4 oz uncooked corkscrew-shaped macaroni (that would be known as “rotini” to most people in the world)
• 1/2 c. finely chopped onion
• 1/2 cup chopped green pepper
• 1 T. butter or margarine
• 1 can (12 oz) pork luncheon meat, cut into cubes (this would be your SPAM, which apparently is the the only company in America that is actually making money off the recession.)
• 1 can condensed cream of mushroom soup (although Campbells might be giving them a run for their money.  Perhaps they should get together and invent SPAM with the cream of mushroom soup already in it?)
• 1/2 c. catsup (or ketchup)
• 1/3 cup shredded Cheddar cheese

Heat oven to 400. Cook macaroni as directed on package; drain.  In large skillet cook and stir onion and green pepper in butter until onion is tender. Stir in macaroni and remaining ingredients.

Pour into ungreased 1 1/2 qt casserole. Cover; bake 30 minutes.

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The true test of a recession recipe is whether or not it has seasoning in it.  When the only seasoning in your recipe comes from the Cream of Mushroom soup, you know you are at the end of the line.  Add some hot sauce.  It will make you feel rich.

Heat oven to 400. Empty potato slices and packet of seasoned sauce mix into ungreased 2 qt casserole. Heat tomatoes, water and oregano to boiling; stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered 30 to 35 minutes.

Hamburger Pizza Potatoes: Substitute 1/2 lb. browned and drained ground beef for pepperoni; stir into potato mixture.

Sausage Pizza Potatoes: Substitute 1/2 lb. bulk pork sausage, browned and drained, for pepperoni; stir into potato mixture.

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This is the kind of food I used to make in college after a night at the bar.  So perhaps before you make this for dinner you should down a six pack and a couple of shots of whiskey.  That wouldn’t make it very economical though, would it?

Melt shortening in large skillet. Cook and stir meat and onion in shortening untill meat is brown and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes.

Heat oven to 350 degrees.  Pour meat mixture into ungreased baking dish, 13x9x2 inches; arrange potato slices on meat. Stir together soup, sour cream, milk, salt and pepper. Bake uncovered 1 1/2 hours or until potatoes and meat are tender.

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I don’t know why this is called Connecticut Beef Supper.  I have never met a person from Connecticut that would eat this.

Your handy dandy cost saving tip from Betty Crocker?  “Non-fat dry milk is nutritious and a good bargain. Mix a quart of it according to package directions and use it in all your cooking-especially in sauces and in casseroles like this one. ”

This actually sounds pretty good for a casserole.  But then again, it is the time of year where all I want to eat is food that involves meat and a cream sauce.  You know, so I can fit into that swimsuit.

• 8 oz. uncooked medium noodles
• 1 1/2 c. creamed cottage cheese
• 1 1/2 c. dairy sour cream (is there un-dairy sour cream?)
• 1/2 c. finely chopped onion
• 1 clove garlic, minced
• 1 to 2 tsp Worcestershire sauce
• Dash red pepper sauce or cayenne red pepper
• 1 can salmon (16 oz.) drained, or 2 cans (6 1/2 oz. each) tuna, drained
• 1/2 c. shredded sharp cheese

Heat oven to 325.  Cook noodles as directed on package; drain.

Mix noodles, cottage cheese, sour cream, onion and garlic, Worcestershire sauce, red pepper sauce, salt and salmon.  Place about one cup in each of 5 or 6 greased baking shells or individual casseroles.  Sprinkle with cheese.  Bake uncovered 20-25 mins.

Can also be baked in a 2 qt greased casserole if you are conserving water and don’t want all those dishes.  Bake 40 mins.

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When I first started dating my husband, we came home after a late night out and I made some sort of horrid canned salmon concoction in his cast iron skillet.  Canned salmon is not tasty.  Ten year old canned salmon is even less tasty.  We ended up not eating it and I just left it in the skillet until the next day.  Don’t ever do that.  I spent the next two weeks scrubbing the pan with baking soda and vinegar.  To this day if I am cooking something in that pan, I swear I smell canned salmon.

• 1 can red kidney beans, drained
• 1 can lima beans, drained (you can use frozen too.  They cost the same and they don’t taste so horrid, so they are easier to choke down as you watch Fox news.)
• 1/2 c. spaghetti sauce with mushrooms (from a tinned can most likely)
• 1 small onion, chopped
• 1 cup shredded Cheddar cheese (I know, shredded cheese is insanely expensive.  Somewhere in your kitchen, probably near your fondue pot, is a thing called a cheese grater.  If you rub the cheese on it, there will magically be shredded cheese!)
• 4 to 6 frankfurters (those are hot dogs.)

Heat the oven to 375.  Mix beans, spaghetti sauce, onion and cheese in an ungreased 1 1/2 qt casserole.  Arrange frankfurters (hot dogs) on top.  Bake uncovered 30 minutes or until bean mixture is bubbly and frankfurters (you get it by now) are light brown.

Betty Crocker recommends serving this with a molded salad.  I will have to dig up some recipes for those.

Technorati Tags: white trash food, casserole recipes, Recession Recipes, quick food

• 1/4 c. sliced onion
• 2 T. shortening
• 2 T. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 can (16 oz) tomatoes
• 1/2 lb. bologna (can also use Spam if you aren’t involved in the stock market in any way…or honest to goodness ham if you don’t own a home and still have a job!)
• 3/4 c. cooked diced carrots
• 3/4 c. cooked cut green beans
• Bologna Biscuit dough (recipe below)

Heat oven to 425.  In large skillet, cook and stir onion in shortening until tender.  Remove from heat.  Stir in flour, salt and pepper.  Cook over low heat, stirring until mixture is bubbly.  Remove from heat; stir in tomatoes.  Heat to boiling, stirring constantly.  Boil and stir one minute.  Stir in bologna, carrots and beans.  Heat to boiling.

Pour into ungreased baking pan, 8x8x2 inches; place in oven.  Prepare bologna biscuit dough; drop 8 or 9 tablespoonfuls on hot vegetable mixture.  Bake uncovered 25 to 30 minutes or until biscuits are golden brown.  Season with your own tears.  Serves 5.

Bologna Biscuit Dough

• 1 cup all purpose flour (the recipe calls for Gold Medal flour, but you can’t afford that if you are making this.)
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 T. shortening
• 1/4 lb. bologna, cut into 1/4 inch cubes
• 1/4 c. milk

Measure dry ingredients into bowl.  Cut in shortening until mixture looks like meal.  Stir in bologna and milk.

Technorati Tags: easy food, cheap food, recession recipes, casseroles, funeral food

Quickly sear hamburg (breaking with a fork into loose crumbles) in hot fry pan.  In meantime partially cook celery cut in 2 inch lengths to the “crunchy” stage.

Remove hamburg from fry pan, and in same fat, saute thinly sliced onion.  When onion slices are near the golden brown stage, add think strips of green pepper and finish sauteing.

Remove from fire and combine with hamburg, celery, and tomato soup.  Put in casserole and reheat so that ingredients have chance to combine flavors.

There are many versions of that All-American favorite, chop suey. I’ve used a variety of recipes, all good, in my “Kitchen Cupboard” column.   This old favorite was given to me by a close friend.  I’ve added to it the suggestions from another friend.  Because I’m a meat eater, I’ve changed it a bit to suit myself, adding a larger porportion of meat to celery than some people might like.  Good for dieters!

Francs Hapgood Portland Press Herald, Portland, Maine from The 1958 Maine March of Dimes Cookbook.

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American Chop Suey is all over the place in the Northeast.  Growing up in Montana, I had never heard of it.  My Mom made something like it, but she called it “Bachelor’s Goulash” or “Stuff” or “Eat it or Eat Nothing”.  I was under the impression that American Chop Suey involves macaroni, because that is the way I have always seen it, so perhaps ole Frannie forgot to put in the part about serving over macaroni.  Or perhaps since she is such a “meat eater” she doesn’t do pasta.  I do find it amusing that a pound in a half of ground beef with some overcooked vegetables thrown in, tossed up with some condensed sodium soup is considered “good for dieters”.  Does anyone else have a “traditional” recipe for American Chop Suey?  The food anthropologist in me is curious if this is actually a nationally known recipe, or if it is just a Northeast thing.

Technorati Tags: beef casserole, american chop suey, church cookbooks