Pinch a penny
Budget minded and easy.
ENHANCED PORK & BEANS
1/2 pound bacon
1 large yellow onion
1 large bell pepper
1/4 cup water
1 pound can pork and beans
1/2 cup barbecue sauce
Finely dice bacon and fry it.
While this is cooking, finely dice onion.
Remove seeds and ribs from pepper and finely dice it.
When bacon has reached desired crispness, add vegetables
When vegetables are cooked (onions should be somewhat transparent),
add pork and beans and barbecue sauce.
Heat until mixture starts to bubble. Serve.
EGGS AND RICE
4 cups hot cooked rice
6 eggs (beaten at room temperature)
1 teaspoon vegetable oil
butter flavored cooking spay
3/4 stick butter or margarine
Heat heavy skillet on medium high heat, Spray with cooking spray.
Pour in eggs, wait about a minute before stirring to a soft scramble. Turn fire down to low.
Add butter and rice and mix well.
Turn heat back up to medium high. Add salt and pepper and continue to stir fry until eggs are set to your liking.
Note: Do not add salt and pepper to the eggs before cooking or the eggs will be flat..
PASTA AND PEA SALAD
1 box shell macaroni
2 cans peas
1 small onion
1 small bell pepper
Salt & pepper to taste
1 cup mayonnaise or more to taste
Cook macaroni as directed on box.
Drain and rinse with cold water until macaroni is completely cool; set aside.
Open peas and drain.
Grate 1/4 of the onion directly into the ingedients. Chop the remainder of the onion and the bell pepper very fine. Combine all ingredients and mix well.
Add mayonnaise to taste. Blend well.
Chill for 1 hour before serving.