Stretch Your Food Dollar Menu II Recipes

            Snicker Doodles
            1 cup butter
            1 ½ cup sugar
            2 eggs
            2 ½ cups flour
            ½ tsp salt
            1 tsp baking soda
            2 tsp cream of tartar
 
Cream butter and sugar then add eggs and beat until creamy smooth. Measure all dry ingredients and sift into a separate bowl. Slowly add to creamy mixture. Batter will be sticky. Cover dough and refrigerate for 1 hour. 
 
            Mix together:
            2 Tbs. sugar
            2 Tbs. cinnamon
            Shape dough into quarter size balls roll in sugar and cinnamon mixture then bake at 400 ¢ª for 10  minutes. Cool on a wire rack.
 
            Pork Chops and Rice
 
            8 center-cut Pork Chops
            1 cup long-grain rice
            1 bunch green onions-diced
            2 cups water
 
In large skillet brown pork chops, they will still be pink in the center. Remove chops leave drippings in the skillet, then add green onions, 1 cup dry rice and stir in 2 cups of water. Bring the water to a boil, then place the chops into the skillet, cover and turn the heat down to simmer for 1 hour.
 
            Chili & Corn Bread
 
            1 lb ground beef
            3 Tbs. chili powder
            1 -28 oz can petite diced tomatoes
            16 oz can of dark red kidney beans (drained)
            2 – 8 oz tomato sauce
            1 bay leaf (optional)
            1 pkg. Jiffy corn bread mix (add any leftover corn from Monday)
In a large deep pan brown ground beef until most of the fat is gone. Add chili powder, salt and pepper  to desired taste. Add all other ingredients, bring to a low boil, then turn heat down to a simmer for 1 to 2  hours. Remove bay leaf and serve with your favorite cracker or corn bread.
 
            Asian Lettuce Wraps
            Each person can build their own fresh, delicious wrap!
 
            16 Romaine or Iceberg lettuce leaves
            1 lb. leftover ground beef
            1 Tbsp. cooking oil
            1 large onion, chopped
            1 cloves fresh garlic, minced
            1 Tbsp. soy sauce
            1 bunch green onions, chopped
            1 tsp. Brown sugar
 Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce to the onions, and stir. Add the green onions, brown sugar, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
            Apple Sauce:
            3 – 4 lbs. apples, peeled, cored and quartered
            4 strips lemon peel
            Juice of one lemon
            3 inches cinnamon stick
            ½ cup brown sugar
            ½ cup white sugar
            1 cup water
            ½ tsp. salt
Place all ingredients into a large pot, cover and bring to boil. Lower heat and simmer for 20-30 minutes. Remove from heat; remove cinnamon sticks and lemon peels. Mash with potato masher, serve hot or chilled. Good for a year when frozen.
            Fiesta Taco Pizza: Barb Vickerman- Peoria
            For Crust:
 
            2 c. flour
            1 tsp. salt
            2 tsp. baking powder
            2/3 c. water
            1/4 c. vegetable oil
 
            For Toppings:
 
            Refried beans
            Cheese
            Left over hamburger
            Jalapenos
            Lettuce
            Tomato
            Olives
Mix flour, salt, baking powder and water. Knead on floured counter just until workable and spreadable, about 2 minutes. Put on pizza pan, then spread refried beans over the entire crust, then sprinkle cheese, leftover meat, and garnish with items of your choice, Bake at 350 degrees for 25 minutes. Garnish with tomatoes, lettuce, olives, extra cheese.
            Watermelon Fire & Ice Salsa
            3 cups seeded and chopped watermelon (leftover from Monday)
            1 tbs. chopped cilantro
            1 to 2 tbs. (2 to 3 medium) Jalapeno peppers
            1/2 cup green peppers
            2 tbs. lime juice
            1 tbs. chopped green onion
            1/2 tbs. garlic salt
Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups.
            Ultimate Baked Potato Buffet
 
            6-8 Russett
            Butter
            Salt & pepper
 
Toppings:  Use leftover cheese, lettuce, tomatoes, onions, chili and salsa
 
Wash potatoes thoroughly. Dry, rub with butter and sprinkle with salt and pepper. (Wrap in foil if desired). Bake in oven at 400 for 45 minutes until tender when poked with fork. If using the microwave, cook for 9 to 11 minutes for each potato. Remove carefully, place on platter. Slice the top of each potato.
Set up your potatoes and toppings in a buffet line. Let each person build their own Ultimate Baked Potato! Serve with left over salad and sliced apples.
 
 
            Beef Roast with Vegetables
                       
            3 lbs. Beef Roast
            ¾ liter Burgundy (optional)
            1 Thinly sliced onion
            1 beef or vegetable bouillon cube (optional)
            1 Bay leaf 1 cup water           
Leftover vegetables including potatoes, carrots, green beans, corn. Place all items except for vegetables in crock pot. Set on low and cook for 8 hours. Add the vegetables after 6 hours of cooking or wrap up in a foil packet and heat in oven. Serve and enjoy!