Economy Cooking from your pantry

[Parson's Wife]

 

[peeplessinNC]

These recipe makes a big pot of soup and is very hearty. You can use less ground beef if desired, or use ground turkey or ground venison.

Vegetable Burger Soup

1 lb. ground beef
2 1lb. cans stewed or diced tomatoes
1 1lb. can tomato sauce
4 cups water
2 10oz. pkgs. frozen mixed vegetables
1 envelope dry onion soup mix
2 t. sugar

optional:
cubed potatoes (if not planning to freeze the soup)
cooked elbow macaroni

Brown beef, drain. Add rest of ingredients. Bring to a boil, lower heat and simmer one hour.

Or - brown beef, drain fat off, put everything in a crock pot. Cook on hight until it bubbles, the cook on low for 8 hours.

 

[Parson's Wife]

The ParsonsWife Chicken Noodle Soup

1 pkg egg noodles
2 cans cream of chicken
1 can chicken broth (or tablet)
1 to 2 cans of water (just to thin it a little)
chicken...take your pick, fresh broiled, canned...etc...
salt and pepper to taste


Toss it all in a big pot. Heat on med to low heat until noodles are soft (bout 20 to 25 minutes)

Serve; with cornbread is yummy.

 

[BettyR]

Basic Yellow Cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°

Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Frost as desired.

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No Kneed Bread

3 cups all purpose flour or bread flour
1 1/2 teaspoons salt
1/2-teaspoon instant yeast
1 1/2 cups water

Mix well with a spoon. No need to beat this, just get all the flour absorbed - you might need a little extra water if it's very dry where you are. Make sure you purchase instant yeast such as Rapid Rise from Fleischmann's or Quick Rise from Red Star. You only need 1/2 teaspoon, not the whole package. Fold the foil package that the yeast came in and place it in a zipper bag in the refrigerator for the next loaf.

Cover your dough with plastic wrap and place in a warm place (at least 70 degrees). I find the microwave oven (off, of course) makes an excellent resting place.

Once your dough has rested for 12 hours, it should be very bubbly and doubled in size. Stir the dough down and have it rise again if you need to delay the baking process, up to 24 hours or more, especially if you like more of a sourdough taste.

Place the dough on a well-floured piece of parchment paper. It MUST be WELL floured, or the dough will stick. Now, simply fold the dough from the sides, and then the top and bottom, like you were folding all four sides to the center, and flip it over. Roll up the top of the parchment paper so the dough has a little covering, like a tent.

Now, let the dough rest in the paper from 1-2 hours, or until about doubled in size. I usually do this out on the counter.

About 1/2 hour before baking, Pre-heat the oven and your baking pot to 475 degrees.

Place the bread in the pot (folded side up) and cover with the lid; bake for 30 minutes then remove the lid and bake another 15 to 20 minutes or until the bread is well browned.

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Texas Hash

1 lb lean ground beef
1 large onion, diced
2 cloves garlic, minced
1 green bell pepper, seeded, chopped
1 can diced tomatoes with juice
1-8 ounce can tomato sauce
2 cups water (do not decrease the water)
1 cup uncooked long-grain rice
1 teaspoon chili powder
1 to 2 tsp garlic salt
1/2 teaspoon pepper

Lightly grease a 2-quart casserole dish.

Brown beef and onions in a large skillet over medium-high heat. When onions are translucent, add garlic and green pepper; cook until green pepper is softened.

Remove from heat; stir in remaining ingredients. Transfer mixture to the casserole dish; cover with lid or foil and bake at 350 degrees F. for 45 minutes or until rice is done.

 

[ams3651]

THANK YOU! you have no idea how long i have been looking for a scratch cake recipe

 

[Parson's Wife]

uhmmmm...all of that looks sooooo good....
and they do say pictures are worth a thousand words...

it does help though

 

[BettyR]

Quote:
Your welcome...I have a chocolate one that's even easier if you like chocolate. I don't think I have a picture of it though.

 

[BettyR]

Quote:
Yes it does...if I have never made a dish before I really like to be able to see what it's supposed to look like.

 

[Rosalind]

Pasta w/ pickled summer veggies & parmesan

Pickled summer veggie recipe:

Cut veggies from the garden, any kind, into slightly larger-than-bite-size chunks. Pack into jars with a bunch of green and black olives to taste.

Boil together: 1/3 c. red wine vinegar, 1/3 c. cider vinegar, 1/3 c. water, 1 tsp. salt, 1 tsp. sugar, 2 tbsp. olive juice from the black olive can, Italian seasoning, smashed garlic to taste. Pour over veggies till jars are full, then can as usual for pickles. Make in pint-size jars.

Optional addition: dried tomatoes

Cook 1/2 package pasta per usual directions. While pasta is still hot, pour 1 pint jar of pickled veggies over it and mix. Chop any fresh kitchen herbs (I grow at least a few herbs in pots in the kitchen for the winter) and sprinkle those over the mix. Grate parmesan cheese on top of the mess.

 

[kisat]

Quote:
Thank you for that! That looks delicious. I am going to have to try that. I love that it's no knead!