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.

• 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 350. Cut meat into one inch cubes; coat with flour. Melt shortening in skillet; brown meat. Add onion; cook and stir until onion is tender.

Pour into ungreased 2 qt. casserole; sprinkle with 3 T. flour, 1 1/2 tsp salt, the pepper, thyme, and garlic salt. Pour water over mixture. Cover; bake 45 to 60 mins. or until meat is tender.

Increase oven temp to 450. Arrange potatoes on meat; sprinkle with salt and paprika. Bake uncovered about 30 minutes longer or until potatoes are tender.

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This seems pretty much exactly like the last recipe, but without the cream soup.  What is a casserole without cream soup?

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.

• 1/4 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

Preheat the oven to 375. Grease 2 baking sheets and set aside. In a small bowl, stir togehter the ricotta cheese and Parmesan cheese. In another small bowl stir together your diced ingredients.  On a lightly floured surface, with a lightly floured rolling pin, roll the dough to slightly less than a 1/4″ thickness. With a 2 1/2 inch round cutter or drinking glass, cut the circles of the dough. Place a scant teaspoon of the ricotta mixture and small spoonful of the diced ingredients on the circles. Fold the circles in half and seal the edges by pressing with the tines of a fork. Place the filled calzones on the prepared baking sheets. Prick the tops with a fork to allow steam to escape. Brush the tops with the milk. If you want you can then sprinkle the tops with Italian Seasoning or Parmesan.  Bake in the 375 oven for 15 to 20 minutes or until golden. Meanwhile, in a small saucepan, heat your sauce. Remove the calzones from the baking sheets. Serve immediately with the tomato sauce for dipping.
This recipe originally came from Better Homes and Gardens.  I have changed it to suit my evil purposes.

Technorati Tags: Italian, appetizers, holiday food, mini calzones, party food

Greek Custard in Phyllo Cups
Ingredients
30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe below)
1 4-ounce package crumbled feta cheese
1 3-ounce package cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano, crushed
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 clove garlic, minced
Dash ground cumin
Dash ground red pepper
Snipped fresh parsley or snipped fresh oregano
1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.

•  1 stick butter
• 2  8 oz.  cream cheese
• 2 c. shredded cheddar cheese
• 1 T. chopped onion
• 2 T. Worcestershire sauce
• 1 tsp lemon juice
• 1 T. each pimento and green pepper

Mix together. Form into ball.  Chill.

Technorati Tags: cheese, party food, family recipes