Today I pulled an old book from the shelf (© 1982. RBH Publishing Enterprises, Las Vegas) that has very modern implications. How To Be A Gourmet Cook on a Hamburger Budget by Ruth and Alan Hinden takes us through many ideas geared to today’s economy. The recipes were gleaned from hundreds of people all over the United States who were asked to submit budget-minded ideas for good meals. The cookbook includes tips for kitchen budgeting, ideas for ‘planned-overs’ to feed the family a second time and much more. Pot Roast Meatloaf
One pound ground beef One-third cup fine dry bread crumbs Two-thirds cup evaporated milk One-quarter cup ketchup or chili sauce Two eggs One onion, minced One teaspoon salt Two teaspoons Worcestershire sauce One-quarter teaspoon black pepper Three medium potatoes Three medium carrots Two teaspoons parsley flakes One teaspoon salt Dash of pepper Mix the first 9 ingredients together in a large bowl. Shape into a loaf in the center of a 9x13-inch baking pan. Peel and slice potatoes one-quarter inch thick. Peel carrots and quarter them lengthwise. Mix the parsley flakes, salt and pepper. Place vegetables in layers around the meat, sprinkling each layer with the parsley mixture. Cover lightly with foil. Bake at 375 degrees for 1 hour or until vegetables are done. Uncover and bake an additional 10 minutes to brown the meat. Serves 4.
Smiling Dutch Boy Stew
One pound boneless stew meat, cut into bite-size pieces Two tablespoons flour One teaspoon paprika Pepper to taste Two tablespoons salad oil Two-thirds cup beef bouillon (about one-half can) One can (16 oz.) sauerkraut, drained One can (4 oz.) mushrooms, undrained One-half tablespoon caraway seeds Four tablespoons sour cream Toss the beef cubes in a mixture of the flour, paprika and pepper then brown them in the oil in a heavy skillet. Add bouillon, cover and simmer one hour or until the meat is tender, add more bouillon if necessary. Add sauerkraut, mushrooms and their liquid, and caraway seeds. Cook for 15 minutes, uncovered. Stir in sour cream and heat through. Serve immediately. Serves 4.
Rice with Sausage
One pound sweet or hot sausage links Three tablespoons olive oil Three tablespoons butter One-half cup chopped onion Two tablespoons grated Cheddar cheese One and one-half cups regular raw rice (not instant) One and one-half teaspoons salt Two cups canned Italian tomatoes with juice One and one-half cups hot water One-half teaspoon dried basil One clove garlic, minced Cut sausage into one-inch pieces, brown and drain. Heat oil and 1 tablespoon of the butter; sauté the onion and garlic. Stir in rice and cook until transparent. Add tomatoes, half the water, salt and basil.
Cover; cook over low heat for 20 minutes. Add remaining water if needed. Stir in remaining butter, cheese and sausage pieces. Cook 5 minutes longer. Serves 6. Pineapple Cake
Two cups flour Two cups sugar Two eggs One teaspoon salt One teaspoon soda One large can crushed pineapple, undrained One cup chopped walnuts Mix all ingredients in order given and bake in a 9x9-inch baking pan at 350 degrees F. for 40 minutes. Mix the following ingredients for frosting and spread on cake:
One stick butter, room temperature One package (8 oz.) cream cheese, room temp.) Two cups powdered sugar People may be tightening their belts these days, both figuratively and literally but that does not mean one has to endure boring meals. Frugal recipes have always been front and center in America’s kitchens.
And...that’s all she wrote. Sandy Olson can be reached via email at sandyo@myclearwave.net
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