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Old 09-08-2010, 12:09 AM   #31
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Oldies But Goodies

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Originally Posted by joesfolk View Post
I didn't read all of the posts but did anyone suggest that age old favorite, porcupine meatballs (made with rice). Very budget friendly and a real family pleaser.
Boy that's a blast from the past. How about stuffed peppers. meatball porcupines reminded me of them, and I realized how long it's been (beyond my failing memory). I think I'll make some next week after I go shopping again. Bell peppers are apparently in season because I got 2 for a dollar a week or so ago.

This sounds like a good thread, to ask people to remember old favorites that you just don't make anymore. Has it been enough time that it's time to go retro and make some of those oldies but goodies?
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Old 09-08-2010, 03:32 AM   #32
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...whoa...that reminds me that I learned how to make porcupine balls in Home Economics in HS. I remember I caught my apron on fire in that class. Things haven't changed much

...i remember party "BBQ" meatball appetizers cooked in just grape jelly as the bbq sauce. Maybe people still do that.
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Old 09-08-2010, 05:56 AM   #33
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Originally Posted by mollyanne View Post
...I remember I caught my apron on fire in that class. Things haven't changed much

...i remember party "BBQ" meatball appetizers cooked in just grape jelly as the bbq sauce. Maybe people still do that.
ROFLOL!

Mrs .40 makes these for pot-luck events at work. She uses L'il Smokies instead of meatballs.

.40
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Old 09-08-2010, 07:23 AM   #34
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Quote:
Originally Posted by mollyanne View Post
...whoa...that reminds me that I learned how to make porcupine balls in Home Economics in HS. I remember I caught my apron on fire in that class. Things haven't changed much

...i remember party "BBQ" meatball appetizers cooked in just grape jelly as the bbq sauce. Maybe people still do that.
Speaking of Home Ec, I will forever be grateful for being taught to make white sauce. Every time I make a gravy or sauce and it comes out well, I remember Home Ec and that most important lesson.
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Old 09-08-2010, 10:48 AM   #35
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Speaking of Home Ec, I will forever be grateful for being taught to make white sauce. Every time I make a gravy or sauce and it comes out well, I remember Home Ec and that most important lesson.
I remember bringing my own butter to school because the school only bought margerine when it came time to make white sauce. Home Ec didn't teach me much, it was an easy grade.
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Old 09-08-2010, 11:14 AM   #36
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I remember bringing my own butter to school because the school only bought margerine when it came time to make white sauce. Home Ec didn't teach me much, it was an easy grade.
I got butter recently to go with some boiled shrimp. After using it up in various ways, I found that I actually prefer margarine.

It was the method of melting the butter (or as I found, bacon dripping, chicken fat, even plain old oil) and mixing with an equal amount of flour, then gradually adding the milk.

From that I found that you can make gravy or sauce with just about anything. Just keep the proportion of fat to flour the same and add liquid gradually.

One of the best sauces I came up with was the pan juices from making beer brats with onions. The juices were so good, I saved them and made a sauce using the juices. It came out spectacular.

It was an Easy A, wasn't it.
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Old 09-08-2010, 05:48 PM   #37
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Quote:
Originally Posted by joesfolk View Post
I didn't read all of the posts but did anyone suggest that age old favorite, porcupine meatballs (made with rice). Very budget friendly and a real family pleaser.
I still make these quite often for dinner. Funny how some things are right in front of you. How about these?

Halubi
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Old 09-08-2010, 08:29 PM   #38
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Here a a few tricks for feeding a family on a small budget:

Take advantage of turkey...it's one of the lowest fat, highest protein, economical meats there is. A whole turkey is the best buy. You can freeze small packets for use in all kinds of dishes, and then boil the carcass for noodle or rice soup.
Ground turkey is usually cheaper than ground beef, and can be used in any recipe calling for hamburger.
Speaking of soup, it's a great way to stretch meats and vegetables...add a grilled cheese sandwich and you've got comfort food.

Americans eat way more meat than they need. You don't have to eat meat with every meal. You can substitute cheese or beans, even nuts and peanut butter supply iron and protein.

Have breakfast for supper one night a week...pancakes, biscuits and gravy or omelets taste great for an evening meal. Bulk store brand sausage is usually pretty cheap, and goes a long way in gravy or mixed in with scrambled eggs.
Buy a 5 pound box of bacon ends and pieces. Some will be nice enough to fry, and the rest will be fine for seasoning.

Don't forget about tuna. One can goes a long way in a noodle casserole. Instead of salmon patties, try making them with canned mackerel instead. Give the fish a squirt of lemon juice and it will taste just fine.

Learn how to make things from scratch, rather than using boxes and mixes. You will save a lot of money that way.

Hope I helped!
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Old 09-08-2010, 10:25 PM   #39
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I agree with Constance.

After you've served the turkey, use the bones to make a delicious stock. Boil the bones for about an hour. If you have a large amount, make a soup or make beans in the broth - yummy. Freeze smaller amounts to make great gravy with.
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Old 08-25-2012, 04:15 PM   #40
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A few ground beef recipes that are easy to make, not too expensive and will feed a family.

Tomatoes filled with meat - Gevulde tomaten (traditional Dutch / Belgian) for 8 tomatoes
8 large tomatoes / 500 gr of ground beef (that's about 1.1 lb) / 1 onion, chopped / 1 egg / 4 tablespoons of bread crumbs / herbs or a bouillon cube / little bit of salt

Slice the caps of the tomatoes off and scoop out the pulp. Put a little bit of salt in the tomatoes to make them more dry.

Meanwhile, mix the ground beef with the other ingredients. Many people in here use a bouillon cube for additional flavouring, but you can use any kind of herbs or spices. It gets quite salty if you use a cube. A traditional herb for ground meat in here is ground bay laurel leaf.

Fill the tomatoes, put them in an oven dish with a little bit of water and oil in it so the tomatoes don't dry out. I bake them for about 20 min. at 180-200 c which is 350 to 400 F.

From the Finnish kitchen: beef and mushroom meatloaf (sieni-lihamureke) serves 4
150 g / 5oz any kind of chopped mushroom | 20 g / 2oz breadcrumbs | 100 ml / 2.5 fl oz double cream | 250 g / 9oz ground beef | 1 onion | 1 egg, beaten | 1 teaspoon rosemary leaves and 1 teaspoon of salt | butter for greasing

Put the mushrooms in a bowl, add breadcrums and cream, mix together. Add minced beef, onion, egg, rosemary, salt and pepper and knead together into a ball.

Grease the loaf tin or oven dish, transfer the mixture into the tin, cover with foil, bake for 40 minutes at 200c / 400F.
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