One thing that I get asked over and over again is how much groceries cost us.  The cost more since I have been working because I tend to buy some things I used to make form scratch but for our family of 8 (which includes at least 3 very big eaters) and three cats and a dog we spend about 600.00 a month.

Now, that does not include milk or eggs because we have goats and chickens for that.  The total bill for animal feed, including hay, runs about 60.00 a month.  That gives us 3 1/2 gallons of organic milk a week (at the moment, in the spring it is more and in a month or so the does will be dry until spring), and about 15 organic eggs a day in the summer and 9 eggs a day in the winter months.  I think I save about 80 dollars a month by having the animals.

All in all I think that I am pretty frugal..but I am sure there are lots of people doing better than I am.  Anyway, one thing I have learned to do is to create a meal from something I find on clearance.  For example, I got this piece of beef on sale for 30% off the lowest price..which made it $2.13

Obviously on it’s own it isn’t enough to make a meal for 8 people on.  But with a few additions it is filling, yummy and the whole meal, including green beans and salad as  sides, cost less than 1.00 a person…AND everyone was stuffed.

This is my entry for Presto Pasta Nights.  Ruth (Once Upon a Feast) is hosting this week so be sure and check out the great pasta ideas that everyone came up with. Pasta is a great way to fill up kids and save money, too!

Fajita Casserole 

serves 8 to 10 generously

1 lb bag of pasta, any shape cooked

1/2 to 1 lb of beef, sliced thin as for stir fry.

1 green pepper, chopped

1 onion, chopped

3 cloves of garlic, chopped

1 tbs or more Fajita seasoning

1 tsp cumin

1 jalapeno, sliced (optional) or 1 tbs chipotle chopped (optional)

1 large can diced tomatoes

1/2  cup shredded cheddar

Sprinkle the beef with fajita seasoning and allow to stand for 30 minutes or up to several hours covered in the fridge.

Saute with the garlic, peppers, and onion in a pan until the meat is cooked but still tender.  Add tomatoes and cumin and pasta and simmer until heated through.  Sprinkle with cheddar cheese and serve.

Let’s recap…

meat-2.13

tomatoes 1.29

cheese .50 maybe

vegetables and spices 1.00

That works out to just over 61 cents per person…

images:marye audet

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I love pasta.  It is quick, cheap, easy, and filling..what more can you ask?

This is my entry for Presto Pasta.

Ruth is hosting it this week so go by her blog tomorrow and check out the awesome creations!

• 2 lbs penne pasta, cooked a la dente
• 2 pounds sweet Italian sausage, taken from the casings
• 2 cups chopped onion
• 2 cloves garlic, chopped
• 1 cup chopped bell pepper
• 1 cup sliced mushrooms
• 1 tablespoon and 1 teaspoon olive oil
• 1/2 cup red wine if desired
• 1 pint homemade or organic marinara
• 1 large can Muir Glen Fire Roasted tomatoes
•   2 cups shredded mozzarella cheese
• 1/2 cup shredded Fontina

Brown the sausage, onions, peppers, and garlic in the olive oil until the sausage is cooked through.  Add the marinara, wine,  and fire roasted tomatoes, as well as the mushrooms and simmer for a few minutes to allow the flavors to blend.

Preheat oven to 400

Place the penne in a casserole and pour the sauce over it,  stir to blend.  Sprinkle cheese over the top.

Bake for 20 minutes, until heated through and top is bubbly and starting to brown.

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Noodles, bacon, cheese….what’s not to love?

This freezes well, kidls love it, so do husbands and hormonal women…Perfect for a cold day, a bad day, a busy day…or just because.  Vary the cheese for flavor changes, use ham instead of bacon…Use a different type of pasta if you want. Yum.

This is my entry for Presto Pasta.   For more great pasta dishes head over to Presto Pasta Nights

Noodles, Bacon, and Cheese

• 2 lb egg noodles, cooked and drained
• 1/2 lb or more of bacon, chopped
• 1 onion, chopped
• 1 cup of cheddar cubed or grated
• 1 cup of Swiss, Gruyere, Monterey Jack,  Jalapeno jack, Gouda, Havarti…or a mix cubed or grated
• 2 cups of milk
• 1/4 cup butter
• Salt to taste
• Pepper to taste
• 1/4 cup flour

Saute the bacon and onion until the bacon is crisp and the onion is tender.  Mix with the noodles in a greased casserole.  Mix the cheeses together.  Mix in 3/4 cup of the cheese.

Make a white sauce.   Mix the flour and milk in a microwave safe bowl.  Microwave, stirring often, until mixture thickens.  Stir in the butter and cheese.  Microwave until melted and smooth, continuing to stir often.

Check seasoning and add salt and pepper. Pour the sauce over the noodles and mix well.  You can serve immediately or top with bread crumbs and bake at 375 for 20 minutes.

Serves 6 to 8.

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I have such a backlog of recipes and cookbooks that I could probably cook something different, three times a day, all year long, until I died and I would still never have to repeat anything.  I love vintage cookbooks for several reasons, but the main one is practicality.

Now, if you are reading this, and you have the perfect family of 4 people you can buy any cookbook and follow a recipe with out a glitch. But when you have 6 or 8 or 12 people ot cook for then you need a vintage cookbook.  They are family friendly.

Anyway.  Our garden is producing okra like gangbusters and  we are eating tons of it.I needed a recipe that would use alot of okra, a little meat, and everyone would eat so I browsed my 1948 Cooking for American Homemakers..I think it is 1948….anyway….Oops..nope it was the 1954 Federation of Women’s Clubs, America Cooks,cookbook.  There.  Whew.

Honesty is important don’t you think?

Anyway, this recipe is great.  Okra is in season now here in Texas and will continue to be until it gets cold.  Fresh okra, fresh tomatoes, a good amount of onions and some ground beef is a great, quick lunch or supper meal.  The recipe called for it to be served over rice but I preferred egg noodles.  This my submission in Presto Pasta Night.  This week it is hosted by Abby of Eat the Right Stuff.  Head over there and check out the other pasta meals..they are awesome every week.

Turkish Beef and Noodles

• 1 tablespoon oil
• 3 medium onions chopped
• 1 lb ground beef
• 2 pounds of okra, sliced (I used more)
• 1 quart home-canned tomatoes or 4 cups of fresh tomatoes chopped or 2 big cans of Muir Glen Fire Roasted tomatoes
• 2 green peppers, chopped
• 1 teaspoon chipotle (o.k..ya got me, that was not in the original recipe but it was good)
• 1/2 cup lemon juice
• 3 cups beef broth or water
• 2 lbs of egg noodles cooked

1. Brown the onion and the beef in the oil in a large saucepan.
2.  Add all the remaining ingredients except the noodles.
3. Bring to a boil, cover, and simmer for 30 minutes
4. Serve over the noodles

Serves 8  generously, with leftovers.

This is definitely one of those mid-century comfort foods. It freezes well so would be great for OAMC, or you could do it in a slow cooker…all in all it is the perfect dish for a busy night.

Images:Marye Audet

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I love carbs.  My body does not like them at all and so there ensues a war between the desire to be a size six and the desire to eat what I like.

Chicken and noodles is basic comfort food.  Call it chicken and noodles, pot pie, chicken and dumplings, or chicken alfredo you just can’t beat the mix of flavors.  This is chicken and noodles with an epicurean accent.  Think of it as….hmm…Ma Kettle wearing a Dior.

Except this works.

This is my entry for presto pasta.  Kitchenetta of Got No Milk is hosting this week so head over there Friday and check it out!

Chicken with Roasted Garlic Noodles

•  2 heads garlic
• 1 pound package egg noodles, cooked
•  1 cups chicken broth
• 1 cup half and half cream
• 1 lemon, zested and juiced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
•  8 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/3 cup chopped fresh chives or fresh rosemary

Preheat oven to 400 degrees F .  Wrap the garlic head in foil, and bake for 30 minutes, until the cloves are soft. Allow to cool.

1. Slice off the top of the garlic head, and squeeze the softened cloves into a medium bowl. Mix in the chicken broth,  salt, and pepper.
2. Dredge the chicken in flour and brown in the olive oil.  Set aside
3. Cut the tops off the garlic heads and squish the soft garlic into a bowl. add the cream and chicken broth.  Mix well and add to the juices in the skiller.  Bring just to a boil
4. Reduce heat, and return chicken to the skillet. Continue cooking the chicken until done.  Remove chicken, and arrange on plates over the egg noodles.
5. Stir in a little flour to the garlic mixture if necessary for thickening.  simmer until thickened the way you like it.  Add the lemon zest and lemon juice,Mix the butter into the garlic sauce mixture  until melted, and stir in the chives. Spoon the sauce over the chicken and egg noodles to serve.

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This is my entry for Ruth’s Presto Pasta night!Hey I am getting good, two weeks in a row.

This was inspired by the fact that I had an eggplant in the fridge that was threatening to grow fuzz, a few leftover mushrooms, and a can of artichoke hearts. Not a very poetic beginning but wait until you try the end result! This lasagne is buttery-creamy and very rich. At the same time it is light because of the lack of meat. You can adjust the cheese however you want but I used a lot. I just like a lot of cheese! This made a 13x 9 inch pan, which was 12 servings..but I would be more likely to have only 9 servings and have them bigger. Our family eats a lot.

Served with a salad, some crusty bread, and something sweet for a finish this is spectacular vegetarian fare that even the dyed int he wool carnivores will love.

Eggplant Artichoke Lasagne

1 medium eggplant, diced and steamed until tender

1 can artichoke hearts

4 cloves garlic, chopped

1 purple onion, chopped

1/2 lb mushrooms sliced

3 slices of stale bread

Olive oil for sauteeing

6 lasagne noodles, cooked

2-3 cups of mozzarella, grated

1/4 cup parmesan, grated

1/3 c fresh basil, chopped

1/3 c butter, melted

drizzle of heavy cream

Saute garlic and onions in olive oil until soft. Add eggplant,  artichokes, basil, and mushrooms. Saute stirring constantly until vegetables are very tender.n Season to taste with salt and pepper.

Make bread crumbs from the bread and mix in.

Drizzle oil in the bottom of 13×9 pan. Lay 3 lasagne noodles across the bottom. put about 1/2 c mozzarella over top, then the vegetable mixture.

Sprinkle about 1/2 c mozzarella and 1/4 c parmesan over the vegetables.

Lay three noodles over top. Drizzle with cream and melted butter, then sprinkle with the remaining mozzarella.

Bake at 375 for 35 minutes or until heated through and cheese is melted.

Serves 12

image:Marye Audet

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There are some recipes that have been around a long, long time..and you try them and think…

Why?

But strata is one of those ancient recipes that began because some busy homemaker had some leftover ham, some cheese, a few eggs, and not much time. It has stayed around because, well, it is just good, simple food. And it is quick.

Did I mention versatile?

You can vary the cheese used, the meat, the amounts of eggs. You can add herbs or vegetables, or potatoes…or ALL of that. You can even change the types of bread used. So imagine a chicken and broccoli strata with Gruyere and sour dough…or a hamburger, potato and onion strata with cheddar and rye..the possibilities really are endless. Gotta love it. You can even make ahead and bake the next day.

I found myself in that very position yesterday..hungry family, not much time, and not much in the fridge. Grabbed a fresh salad from the garden, tossed this together, made an olive oil and basil vinaigrette, and we were ready to go. Give it a try.

Ham and Cheese Strata

Place the bread cubes in a greased dish. Saute onion a little butter or olive oil. Mix with the bread cubes. Add the ham and cheese and mix well.

In a large bowl, whisk the eggs, cream,broth, half and half, and salt and pepper. Pour over ham and cheese.

If you are making ahead, cover and refrigerate. Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350° for 60-70 minutes (for 13x 9 pan) or 25-30 minutes for 2 pie dishes, or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Serves 12

Image (c) Marye Audet

Content (c) Marye Audet for Baking Delights 

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If you see dusty fingerprints on this post it is because I have been strolling through the vault looking at some of the old posts. If you are looking for some quick and easy casseroles for this weekend look no further!

Green Chili Enchiladas are a favorite around here. You can use them for OAMC (Once a month cooking) by making ahead and freezing. It is a versatile casserole, you can make it with beef, chicken or turkey..or make it vegetarian with tofu if you are so inclined.

These Oriental Pork Loin Chops can be put in a ziploc with the marinade and tossed in the freezer. Just thaw them and grill when you are ready to eat them.

MMM…more Mexican food. Vegetarian enchiladas stuffed with veggies! They do not freeze well but you can make them up to a day ahead and bake when you are ready.

This Chicken, Onion, and Potato Gratin is one of my favorite comfort foods. Don’t freeze it.

Diner food at it’s best..the hot open faced Turkey Sandwich!

Chicken and Mushroom Fiori Alfredo is incredible, I think. Use any pasta you have if you can’t find fiori.

And finally…everyone needs a great recipe for Tuna Tetrazzini and I think this is it!

Don’t forget, most casseroles can be assembled up to a day ahead and baked when needed even if they can’t be frozen.

Image: (c) Marye Audet Apron Strings and Simmering Things

Content (c) Marye Audet Baking Delights

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When I was growing up in Eastern Pennsylvania we always called this chicken pot pie. Later, after moving south, I was informed that it is chicken and noodles. Ah well, whatever. It is chicken, it is pasta, it is comfort food, and it is wonderful. Best of all you can use it for your once a month cooking.

Really, does it get better than that without chocolate in it? I don’t think so. The creamy sauce, tender chicken, and savory vegetables make this perfect for a blustery day. Add a salad, bran muffins, and maybe apple pie .

You can vary the vegetables according to what you have on hand. Mushrooms, peas, celery, carrots, and even spinach works well here. Again, while I prefer a homemade cream sauce, for freezing the canned soups just work better for me.

This is also my entry for Presto Pasta Night. A little early, but I seem to be better at being early than on time.

Chicken & Noodles

1 lb farafelle, cooked al dente

1 lb chicken, more if you like.

2 onions, chopped

2 stalks of celery, chopped

2 carrots, sliced

1 cup of frozen peas

1/2 c mushrooms, sliced

2 bay leaves

2 cloves garlic

2 cans of cream of chicken soup, or one can of cream of chicken and one can of cream of mushroom

1/2 c buttermilk (full fat is best)

Put chicken in a pot with water to cover. Add the vegetables, bay leaves, and garlic, and simmer until chicken and vegetables are tender. Allow to cool. Remove bay leaf.

Remove chicken from bone (if using whole chicken) or chop boneless chicken in bite sized pieces. Add with vegetables to farafelle (bow tie pasta). Mix well. Add soups, buttermilk, and enough of the cooking water to get a thick sauce. Check for seasoning.

You can cover and freeze at this point.

To serve: Thaw overnight in the refrigerator. Bake at 350 for 30 minutes, or until bubbly and heated through.

Everything on this page (c) 2008 Marye Audet for Baking Delights, http://bakingdelights.com. Any other use is stealing.

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Shepherd’s Pie is one of Marc’s favorites from my once a month cooking repertoire and it is really easy to make. It is one of those comfort foods, I think, at least in my family.

The thing is, that there are a lot of steps to it so I don’t make it as much as I should. I “scaled” this recipe down to serve eight because I realize that most of you have smaller families than I do. In fact, there are countries with smaller populations that this household…well, at least towns in Arkansas. I have driven through some of them. In fact, we used to camp at a park in a place called Cove Lake, Arkansas, and we would joke about moving to some of the nearby towns and doubling the population.

I pick up vintage casserole dishes at thrift shops and freeze my OAMC meals in them because I like the convenience of just thawing, and tossing in the oven without transferring from freezer bags to dishes. The generally cost about $2-3 and I don’t worry if they get chipped or broken. If you don’t have a ton of casserole dishes, line your dish with aluminum foil before you add the ingredients. Be sure the foil hangs over the sides of the dish. Freeze, and then remove the casserole. Wrap the remaining foil around it and place in a freezer bag. When you are ready to thaw and bake it just take it out of the bag and place it back in the casserole dish.

The mashed potatoes on this Shepherd’s Pie recipe are different than what you might normally use but these freeze, and thaw, perfectly.

This casserole, also known as Cottage Pie, is perfect for the busy cook. In fact Shepherd’s pie is actually supposed to be made with lamb, while cottage pie is made with beef. Make it with any ground meat for an easy, frugal, filling, and delicious dinner.

Serve it with a salad, freezer rolls, and cookies for a quick meal.

Potato Mixture

• 6 large potatoes, cubed. I like to mash them with the peels on. You can peel if you want.
• 3 cloves garlic peeled
• 1 1/2 c sour cream
• 1 c cream or half and half
• 1/2 stick unsalted butter
• 1/4 c chopped chives
• 1/2 c chopped onion
• salt and pepper to taste

Meat Mixture

• 2 tablespoons butter
• 1/4 c finely chopped onion
• 1/3 cup shredded Cheddar cheese
• salt and pepper to taste
• 6 carrots, sliced and cooked
• 1 lb of green beans, cooked
• 1/2 lb mushrooms
• 2 tablespoons olive oil
• 2 onions, chopped
• 1-1/2 pounds lean ground beef, ground lamb, ground pork, or a mixture of all three.
• 2 tablespoons and 2 teaspoons all-purpose flour
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1/2 c half and half
• 1 c shredded cheddar for sprinkling over the top

Put the potatoes, onion, and garlic in a pan and nearly cover with water. Bring to a boil and simmer until tender. Drain.

Transfer to a large bowl. Add cream, sour cream, salt, pepper, butter, and chives. Mash with a hand masher until it is a texture that you like. I like to leave it more like “smashed”potatoes than perfectly smooth mashed potatoes. Set aside.

Heat the olive oil in a large frying pan. Add mushrooms and onion. Cook until onion is transparent. Add ground meat and cook until well browned, seasoning to taste. Pour off excess fat.
Add soups and half and half. Mix well.

Spread the ground beef in an even layer on the bottom of a casserole dish. Next, spread a layer of green beans. Now spread with a layer of carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Let cool to room temperature and freeze.

To bake: Thaw in refrigerator overnight and bake at 375 for 30-40 minutes. Allow to stand for a few minutes before serving.

I don’t normally like to use canned soups but for freezer cooking they seem to hold up the best.

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