Check out this blog for Pumpkin Gingerbread Trifle. This recipe looks interesting and yummy. I haven't tried it, but it may be something new and good for the fall, Halloween or Thanksgiving for someone out there. And I had a thought. If you didn't have time or want to make the gingerbread, crushed store bought gingersnaps (we like Bashas Food Club brand the best) might make an interesting layer between the pumpkin mousse. What do you think? Would give flavor as well as crunch. Depending on how long it sat in the mousse. Could work. Could work nicely.
http://dineomite.blogspot.com/2009/10/pumpkin-gingerbread-trifle.html
Friday, October 30, 2009
Wednesday, October 28, 2009
Menus with what's on sale Oct. 28.-Nov. 3
Did I actually just write November down like it was really going to be here in less than a week? Can't be so, say it isn't so and that my life isn't racing past me.
Some smokin deals this week, especially if you will be able to hit Fry's Moonlight Madness sale tomorrow, Thursday, from 3 to 9p.m. Gala apples for .99 a 3 lb. bag. At first I read .99 and assumed that meant per pound, and thought to myself, "what's so special about that?", then I went back and saw that is was for a 3 lb. bag. That's .33 lb. kids! And there is a limit of 4 bags, so you could buy 12 lbs. of apples for $4 and put them in the fruit section of the fridge and be set for a couple of weeks.
I wanted to tell you about something. Even at risk that the world will know what a slob I am. Our drinking glasses had this film on them. The "glass" glasses and the plastic glasses. I would hand wash them and they still would look bad and the "glass" glasses had spots on them still. I just thought that I wasn't washing them good enough. Well, the lightbulb finally went on in my little head Monday while I was in the kitchen and after washing and drying the same glass a second time, holding it up to the light and it still didn't look good, I thought to myself, "those are hard water stains." DUH. I know, it takes me awhile sometimes but with most things or some things, I eventually get it. So I pulled out the vinegar and poured it into a glass, then got out more glasses and poured some in, then pulled out more glasses and poured the vinegar already in glasses into them and poured some vinegar on my wash cloth and scrubbed the outsides as well as the insides. Then after washing and drying and holding up to the window to inspect I was so happy. I now have the most sparkling looking glasses in the world. My husband and daughter both pointed out to me that I could have run vinegar through the dishwasher with most probably the same results, but oh, well. Caution: Use gloves if you have any kind of small cut on your hands. Not that I did, but if your hands are not in good shape it will hurt, and will hurt bad. Vinegar is fast becoming my most used food stuff for cleaning. I put a splash in the bottom of my canner and the pot that had the lids in it after a canning session and it removes the calcium build up and I occassionally soak a cloth around my kitchen faucet with hot vinegar to remove the hard water stains on the countertop. And on the water/ice dispenser for the fridge.
EDIT: If you do put vinegar on your granite countertops, or anything else, please rinse off thoroughly with clear water as granite is porous, as you know, and vinegar IS an acid.
Here it is:
$70.96
Breakfast
1-Cereal, milk and cantaloupe chunks
2-Oatmeal, Sunny D juice
3-Cereal, milk, hot cocoa
4-Oatmeal, Hot cocoa
5-Oatmeal, apple juice
6-French toast, sausage links
7-Waffles, bacon, juice or cocoa, whatever is left
Lunch
1-PB&J sandwich, apple
2-Lunch meat sandwich, cheez-its crackers, carrots
3-PB&J sandwich, granola bar, grapes
4-Lunch meat sandwich, cheez-its crackers, apple
5-PB&J sandwich, cheez-its crackers, granola bar
6-Mac & cheese, apple
7-Tacquitos, grapes, Pepsi
Dinner
1-Mac & Cheese, broccoli, pear crisp/vanilla ice cream for dessert. see http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/ for a recipe for pear crisp.
2-Pizza, green salad
3-Food Club skillet dinner, squash(buy a roast, ask the butcher to grind 2/3 into ground beef for the skillet dinner and chili dogs and cut up 1/3 into chunks for stew)
4-Spaghetti and red sauce, french baguette
5-Chili dogs or hot dog, buns, chips and dip. see http://food.aol.com/experts/tyler-florence/chili-dogs-with-creamy-coleslaw Or if you want to trade out the Cheez-its or something else for a can of Hormel chili for .89 at Fry's, then do that.
6-Baked chicken, mandarin orange green salad with a sweet dressing, Rice A Roni
7-Beef stew with onions, carrots, potatoes and cheddar garlic biscuits
Snacks:
Microwave popcorn
CHEDDAR GARLIC BISCUITS
I don't remember if I got this from the Bisquick box or a magazine
2 C. bisquick
1/2 C. shredded cheddar cheese
sliced/diced green onion to taste
2/3 C. milk
1/4 C. butter or marg., melted
1/2 tsp. garlic powder
In a bowl, combine the biscuit mix, cheese and onion. Stir in milk until a soft dough form; stir 30 seconds longer. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 450 degrees for 8-10 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits. Serve warm.
MANDARIN SALAD
from Woman's Day, 8/8/95, I've modified it though
Dressing:
1/2 C. veg. oil
1/4 C. cider vinegar
1/4 C. sugar
1 tsp. salt
Mix in a jar or tupperware container by shaking it. Tear lettuce, slice green onions and add drained can of mandarin oranges. Toss with dressing.
If you wish to add sugared almonds put 1 cup of sliced almonds in a small pan over mdium heat with 1/3 cup of sugar. When sugar melts and starts to carmelize and almonds are very lightly toasted, put in a non plastic bowl or turn out onto parchment paper to cool. Break apart when cool. Can use in the salad if you wish. But I didn't allow for almonds in the grocery list. Or try it with cashews, pecans, walnuts sugared. Better yet, sugared pecans in the salad with some chunks of blue cheese in it! yummmmm.
Grocery List:
Albertsons
Whole fryer, .48 lb., buy aprox. 3 lbs. at $1.44
John Morrell meat weiners, .49 with in ad coupon from Wed. paper, buy one
Dreyers vanilla ice cream, $2.27
Bashas
Boneless cross rib roast, $1.87 lb., aprox. 3 lbs. for $5.61(you might need 4 lbs., you are using this for 3 meals, possibly)
slicing tomatoes, .77 lb.
Food Cub dip, .99
Kellogg's cereals, $1.88, buy 2
Pepsi 2 liter, with shocker coupon from Wed. ad, .49, limit 1
Hillshire Farms deli selects, $2.88
Food Club skillet Classics, 10/$10, buy 1
Bisquick, 2/$5, buy 1
Food Club Mac & Cheese, 2/$1, buy 3
Food Club oats, $1.99
Eggs, I've allowed for .99 for 1 doz.
Rice A Roni, $1, buy 1
Lettuce, I've allowed for $1.50
Potatoes, .59 lb., buy 1 lb.
green onions, I've allowed for .89 for 1 bunch
Bashas milk, $2.19, buy 2
Bakery hot dog buns, .99, buy 1
beef broth, I've allowed for .75, buy 2
Fry's (use a Fresh and Easy $3 off of $30 purchase here, or your Albertson's $10 off of $100 purchase coupon)
Fry's mega 10 deal
1-Sunny D citrus drink, .89
2-Banquet brown and serve sausage links, .89
3-Tombstone pizza, $1.99
4-Cheez-its crackers, .99
5-Dole mandarin oranges, .49
6-Kraft shredded cheese, $1.99
7-Jose' Ole' Taquitos, $1.99
8-Swiss Miss cocoa, .79
9-Quaker granola bars, $1.49
10-Lay's Potato chips (for dip), $1.77
Regular sale items
Fresh baked french baquette, $1.00
Bartlett pears, .49 lb, buy 3 lbs. or 4-5 pears at $1.47
Kroger mini peeled carrots, $1
Kroger Value bread, .88, buy 3
Kroger Value spaghetti sauce, $1.15
Fry's spaghetti, .88
onion, I've allowed for .50
Kroger Value Peanut butter, $1.49
Fry's Moonlight Madness sale from 3-9p.m. on Thursday
Langers Apple juice, .88, buy 1
Pop Secret popcorn, .88, buy 1
Gala apples, .99 lb., 3 lb. bag, buy 3 (albertson's also has 3 lbs. for .99)
Bar S/Kroger Value bacon, .97 (Albertson's has bacon for .99)
Sprouts
Cantaloupe, .97 ea
Seedless grapes, .97 lb, buy 2 lbs.
Acorn squash, .69 lb., buy 2 lbs.
Other great deals:
Dole bananas, .39 lb-Albertsons
red or Granny apples, .99 for a 3 lb. bag-Albertsons
Northwest gala, .49 lb.-Fry's
chicken drums or thighs, .88 lb.-Fry's
Bulk foods, save 25%-Fry's
Moonlight madness-Doritos, $1.48-Fry's
Moonlight madness-Nestle candies, $1.88-Fry's
Moonlight madness-Wonka candy, $1.67-Fry's
Kroger semisweet baking chips, .97-Fry's
Split chicken breast, .87 lb.-Bashas
M&M/Mars or Hersheys fun size candy, $1.48 with shocker coupon-Bashas
Langers 3 liter apple juice or cider with shocker coupon, $1.48-Bashas
Lay Potato chips, $1.88-Bashas
Bar S meat franks, .99-Bashas
Mi Ranchitos tortilla chips, .99-Bashas
Hunt's diced tomatoes, .99-Bashas
Mott's applesauce, 2/$3-Bashas
Yams, 99 lb.-Bashas
Items not on the grocery list:
ketchup
butter
brown sugar
syrup
flour
almonds
chili powder
mayonnaise
mustard
waffle syrup or powdered sugar
jelly
garlic powder
cider vinegar
veg. oil
cinnamon
Some smokin deals this week, especially if you will be able to hit Fry's Moonlight Madness sale tomorrow, Thursday, from 3 to 9p.m. Gala apples for .99 a 3 lb. bag. At first I read .99 and assumed that meant per pound, and thought to myself, "what's so special about that?", then I went back and saw that is was for a 3 lb. bag. That's .33 lb. kids! And there is a limit of 4 bags, so you could buy 12 lbs. of apples for $4 and put them in the fruit section of the fridge and be set for a couple of weeks.
I wanted to tell you about something. Even at risk that the world will know what a slob I am. Our drinking glasses had this film on them. The "glass" glasses and the plastic glasses. I would hand wash them and they still would look bad and the "glass" glasses had spots on them still. I just thought that I wasn't washing them good enough. Well, the lightbulb finally went on in my little head Monday while I was in the kitchen and after washing and drying the same glass a second time, holding it up to the light and it still didn't look good, I thought to myself, "those are hard water stains." DUH. I know, it takes me awhile sometimes but with most things or some things, I eventually get it. So I pulled out the vinegar and poured it into a glass, then got out more glasses and poured some in, then pulled out more glasses and poured the vinegar already in glasses into them and poured some vinegar on my wash cloth and scrubbed the outsides as well as the insides. Then after washing and drying and holding up to the window to inspect I was so happy. I now have the most sparkling looking glasses in the world. My husband and daughter both pointed out to me that I could have run vinegar through the dishwasher with most probably the same results, but oh, well. Caution: Use gloves if you have any kind of small cut on your hands. Not that I did, but if your hands are not in good shape it will hurt, and will hurt bad. Vinegar is fast becoming my most used food stuff for cleaning. I put a splash in the bottom of my canner and the pot that had the lids in it after a canning session and it removes the calcium build up and I occassionally soak a cloth around my kitchen faucet with hot vinegar to remove the hard water stains on the countertop. And on the water/ice dispenser for the fridge.
EDIT: If you do put vinegar on your granite countertops, or anything else, please rinse off thoroughly with clear water as granite is porous, as you know, and vinegar IS an acid.
Here it is:
$70.96
Breakfast
1-Cereal, milk and cantaloupe chunks
2-Oatmeal, Sunny D juice
3-Cereal, milk, hot cocoa
4-Oatmeal, Hot cocoa
5-Oatmeal, apple juice
6-French toast, sausage links
7-Waffles, bacon, juice or cocoa, whatever is left
Lunch
1-PB&J sandwich, apple
2-Lunch meat sandwich, cheez-its crackers, carrots
3-PB&J sandwich, granola bar, grapes
4-Lunch meat sandwich, cheez-its crackers, apple
5-PB&J sandwich, cheez-its crackers, granola bar
6-Mac & cheese, apple
7-Tacquitos, grapes, Pepsi
Dinner
1-Mac & Cheese, broccoli, pear crisp/vanilla ice cream for dessert. see http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/ for a recipe for pear crisp.
2-Pizza, green salad
3-Food Club skillet dinner, squash(buy a roast, ask the butcher to grind 2/3 into ground beef for the skillet dinner and chili dogs and cut up 1/3 into chunks for stew)
4-Spaghetti and red sauce, french baguette
5-Chili dogs or hot dog, buns, chips and dip. see http://food.aol.com/experts/tyler-florence/chili-dogs-with-creamy-coleslaw Or if you want to trade out the Cheez-its or something else for a can of Hormel chili for .89 at Fry's, then do that.
6-Baked chicken, mandarin orange green salad with a sweet dressing, Rice A Roni
7-Beef stew with onions, carrots, potatoes and cheddar garlic biscuits
Snacks:
Microwave popcorn
CHEDDAR GARLIC BISCUITS
I don't remember if I got this from the Bisquick box or a magazine
2 C. bisquick
1/2 C. shredded cheddar cheese
sliced/diced green onion to taste
2/3 C. milk
1/4 C. butter or marg., melted
1/2 tsp. garlic powder
In a bowl, combine the biscuit mix, cheese and onion. Stir in milk until a soft dough form; stir 30 seconds longer. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 450 degrees for 8-10 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits. Serve warm.
MANDARIN SALAD
from Woman's Day, 8/8/95, I've modified it though
Dressing:
1/2 C. veg. oil
1/4 C. cider vinegar
1/4 C. sugar
1 tsp. salt
Mix in a jar or tupperware container by shaking it. Tear lettuce, slice green onions and add drained can of mandarin oranges. Toss with dressing.
If you wish to add sugared almonds put 1 cup of sliced almonds in a small pan over mdium heat with 1/3 cup of sugar. When sugar melts and starts to carmelize and almonds are very lightly toasted, put in a non plastic bowl or turn out onto parchment paper to cool. Break apart when cool. Can use in the salad if you wish. But I didn't allow for almonds in the grocery list. Or try it with cashews, pecans, walnuts sugared. Better yet, sugared pecans in the salad with some chunks of blue cheese in it! yummmmm.
Grocery List:
Albertsons
Whole fryer, .48 lb., buy aprox. 3 lbs. at $1.44
John Morrell meat weiners, .49 with in ad coupon from Wed. paper, buy one
Dreyers vanilla ice cream, $2.27
Bashas
Boneless cross rib roast, $1.87 lb., aprox. 3 lbs. for $5.61(you might need 4 lbs., you are using this for 3 meals, possibly)
slicing tomatoes, .77 lb.
Food Cub dip, .99
Kellogg's cereals, $1.88, buy 2
Pepsi 2 liter, with shocker coupon from Wed. ad, .49, limit 1
Hillshire Farms deli selects, $2.88
Food Club skillet Classics, 10/$10, buy 1
Bisquick, 2/$5, buy 1
Food Club Mac & Cheese, 2/$1, buy 3
Food Club oats, $1.99
Eggs, I've allowed for .99 for 1 doz.
Rice A Roni, $1, buy 1
Lettuce, I've allowed for $1.50
Potatoes, .59 lb., buy 1 lb.
green onions, I've allowed for .89 for 1 bunch
Bashas milk, $2.19, buy 2
Bakery hot dog buns, .99, buy 1
beef broth, I've allowed for .75, buy 2
Fry's (use a Fresh and Easy $3 off of $30 purchase here, or your Albertson's $10 off of $100 purchase coupon)
Fry's mega 10 deal
1-Sunny D citrus drink, .89
2-Banquet brown and serve sausage links, .89
3-Tombstone pizza, $1.99
4-Cheez-its crackers, .99
5-Dole mandarin oranges, .49
6-Kraft shredded cheese, $1.99
7-Jose' Ole' Taquitos, $1.99
8-Swiss Miss cocoa, .79
9-Quaker granola bars, $1.49
10-Lay's Potato chips (for dip), $1.77
Regular sale items
Fresh baked french baquette, $1.00
Bartlett pears, .49 lb, buy 3 lbs. or 4-5 pears at $1.47
Kroger mini peeled carrots, $1
Kroger Value bread, .88, buy 3
Kroger Value spaghetti sauce, $1.15
Fry's spaghetti, .88
onion, I've allowed for .50
Kroger Value Peanut butter, $1.49
Fry's Moonlight Madness sale from 3-9p.m. on Thursday
Langers Apple juice, .88, buy 1
Pop Secret popcorn, .88, buy 1
Gala apples, .99 lb., 3 lb. bag, buy 3 (albertson's also has 3 lbs. for .99)
Bar S/Kroger Value bacon, .97 (Albertson's has bacon for .99)
Sprouts
Cantaloupe, .97 ea
Seedless grapes, .97 lb, buy 2 lbs.
Acorn squash, .69 lb., buy 2 lbs.
Other great deals:
Dole bananas, .39 lb-Albertsons
red or Granny apples, .99 for a 3 lb. bag-Albertsons
Northwest gala, .49 lb.-Fry's
chicken drums or thighs, .88 lb.-Fry's
Bulk foods, save 25%-Fry's
Moonlight madness-Doritos, $1.48-Fry's
Moonlight madness-Nestle candies, $1.88-Fry's
Moonlight madness-Wonka candy, $1.67-Fry's
Kroger semisweet baking chips, .97-Fry's
Split chicken breast, .87 lb.-Bashas
M&M/Mars or Hersheys fun size candy, $1.48 with shocker coupon-Bashas
Langers 3 liter apple juice or cider with shocker coupon, $1.48-Bashas
Lay Potato chips, $1.88-Bashas
Bar S meat franks, .99-Bashas
Mi Ranchitos tortilla chips, .99-Bashas
Hunt's diced tomatoes, .99-Bashas
Mott's applesauce, 2/$3-Bashas
Yams, 99 lb.-Bashas
Items not on the grocery list:
ketchup
butter
brown sugar
syrup
flour
almonds
chili powder
mayonnaise
mustard
waffle syrup or powdered sugar
jelly
garlic powder
cider vinegar
veg. oil
cinnamon
Tuesday, October 27, 2009
Mincemeat
Posting this recipe for Mindy. And the rest of humanity as well. At least for the non raisin hating part of the species. Beware, Mincemeat is an acquired taste, most people are not crazy for it. I am one of those people, despite growing up with it in mincemeat pies at Thanksgiving and Christmas. The husband's family grew up with it also. I do like my version of it though. And have I mentioned before how good it makes the house smell? Like Christmas potpouri that you can eat. The hardest thing about this was keeping the kids, or one kid whom I will not name, from drinking the apple cider that I needed for the recipe. Why make mincemeat? If you can find it in the grocery store in a jar to make a homemade pie out of, it is $7 plus for it. And it was expensive to make from scratch but still probably cheaper than $7 for one pie. Let me start with the recipe that I used as a guide and then I will give you my altered version.
Brandied Mincemeat
from the Ball Blue Book guide of preserving, pg. 86
Yield: about 4 quarts
2 quarts diced, peeled, cored tart apples (about 8 large)
4 Cups cranberries (about 1 lb.)
1 (14 oz.) package golden raisins
1 (14 oz.) package dark raisins
1 (11 oz.) package currants
1 (12 oz.) package figs, chopped
1 1/3 Cups ground and seeded oranges (about 2 medium)
1 Cup ground and seeded lemons (about 2 large)
1/2 cup minced candied orange peel
1/2 cup minced candied lemon peel
2 cups brown sugar
1 tablespoon cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon ginger
1 quart apple cider
1/4 cup brandy
1/2 cup dry sherry
Combine all ingredients, except brandy and sherry, in a large saucepot. Simmer 1 hour, stirring occassionally. Remove from heat; stir in brandy and sherry. Return to heat; simmer 30 minutes. Ladle hot mincement into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Ad just two-piece caps. Process 30 minutes in a boiling-water canner.
NOTE: I actually added 5 minutes to the canning time as Phoenix, AZ is 1,100 ' above sea level. The 30 minute time is for sea level to 1000' above sea level. You'll need to adjust the time according to how far above sea level you are where you live.
If you're not into canning I imagine that you could freeze this. A quart may make one pie. I haven't done it before. And mincemeat is a strong flavor. You might want to add more apples when you actually make the pie.
Mincemeat
My version
About 16 large granny smith apples
1 (14 oz.) package of golden raisins
1 (14 oz.) package of dark raisins
1 (11 oz.) package of currants
zest from one orange
2 oranges, peel cut from them, sliced, then diced finely
zest from one lemon
2 lemons, peel cut from them, sliced, then diced finely
2 cups brown sugar
1 tablespoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon ginger
1 quart apple cider, plus more as the juice cooked out. Or add water.
Then I followed the cooking and canning instructions for the above recipe. I got aproximately 7 pints, possibly close to 8 out of my recipe.
NOTE: I left out the candied lemon and orange peels b/c I hate them. I left out the cranberries b/c DH hates them. I left out the figs, just because, for no real good reason. I left out the brandy and sherry b/c we don't have or use them. So go crazy with your version of this. Whenever I left out a fruit, I upped the apples and when I left out a liquid, I upped the cider. I think that it turned out great.
Brandied Mincemeat
from the Ball Blue Book guide of preserving, pg. 86
Yield: about 4 quarts
2 quarts diced, peeled, cored tart apples (about 8 large)
4 Cups cranberries (about 1 lb.)
1 (14 oz.) package golden raisins
1 (14 oz.) package dark raisins
1 (11 oz.) package currants
1 (12 oz.) package figs, chopped
1 1/3 Cups ground and seeded oranges (about 2 medium)
1 Cup ground and seeded lemons (about 2 large)
1/2 cup minced candied orange peel
1/2 cup minced candied lemon peel
2 cups brown sugar
1 tablespoon cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon ginger
1 quart apple cider
1/4 cup brandy
1/2 cup dry sherry
Combine all ingredients, except brandy and sherry, in a large saucepot. Simmer 1 hour, stirring occassionally. Remove from heat; stir in brandy and sherry. Return to heat; simmer 30 minutes. Ladle hot mincement into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Ad just two-piece caps. Process 30 minutes in a boiling-water canner.
NOTE: I actually added 5 minutes to the canning time as Phoenix, AZ is 1,100 ' above sea level. The 30 minute time is for sea level to 1000' above sea level. You'll need to adjust the time according to how far above sea level you are where you live.
If you're not into canning I imagine that you could freeze this. A quart may make one pie. I haven't done it before. And mincemeat is a strong flavor. You might want to add more apples when you actually make the pie.
Mincemeat
My version
About 16 large granny smith apples
1 (14 oz.) package of golden raisins
1 (14 oz.) package of dark raisins
1 (11 oz.) package of currants
zest from one orange
2 oranges, peel cut from them, sliced, then diced finely
zest from one lemon
2 lemons, peel cut from them, sliced, then diced finely
2 cups brown sugar
1 tablespoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon ginger
1 quart apple cider, plus more as the juice cooked out. Or add water.
Then I followed the cooking and canning instructions for the above recipe. I got aproximately 7 pints, possibly close to 8 out of my recipe.
NOTE: I left out the candied lemon and orange peels b/c I hate them. I left out the cranberries b/c DH hates them. I left out the figs, just because, for no real good reason. I left out the brandy and sherry b/c we don't have or use them. So go crazy with your version of this. Whenever I left out a fruit, I upped the apples and when I left out a liquid, I upped the cider. I think that it turned out great.
Monday, October 26, 2009
Sweet and Sour Red Cabbage
Trying to find my mom's recipe and couldn't. I found this blog that had it. My mother's recipe had cinnamon and cloves in it. This one has caraway seeds and nutmeg. If you wanted it sweeter and with the cinnamon and cloves, you could always add more sugar and maybe omit the onions if you wanted to.
http://www.wardstreetbistro.com/wsb/2009/01/sweet-and-sour-red-cabbage.html
http://www.wardstreetbistro.com/wsb/2009/01/sweet-and-sour-red-cabbage.html
Sour Cream sugar cookies
These are great cut out and decorated into Halloween shapes, Christmas cookies and Valentine's cookies.
Teresa's Treasures
from my friend Teresa
1 C. butter
1 C. sugar
2 eggs
1/2 tsp. vanilla
Cream above ingredients together
3 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. paking powder
1/2 C. sour cream or sour milk (I don't use as much sour milk when I use it)
Combine the dry ingredients in a bowl and alternate mixing the dry into the creamed mixture with the sour cream or sour milk until all combined. It is a sticky, soft dough and refrigerating will firm it up. If using sour milk, use sparingly. drizzling in until dough is soft and slightly sticky but not too wet.
Chill for an hour at least.
Roll out to 1/2" thickness. I always make mine thinner than Teresa did but still a little thicker than a traditional crisp sugar cookie. These will turn out like the Lofthouse brand cookies, so use your own judgement how thick to make them.
Bake at 375 for 8 mintes. You don't want them brown on top, just a slight gold color possibly on the bottoms. Cool and ice or decorate with butter cream frosting. If these are left in tupperware overnight, they become so soft and luscious.
NOTE:Put a glug (a couple of teaspoons or a tablespoon) of vinegar into a 1/4 to a 1/2 C. of milk to sour it.
Buttercream frosting
from the box of a cake mix, from way back when
4 C. powdered sugar
1 stick softened butter or margerine
1 tsp. or 1 cap full of vanilla
dash of salt
milk to desired consistency. Use water if you don't have milk
Cream butter, add half of the sugar and a little milk and the salt and vanilla and cream. Add the rest of the sugar and some milk, a little at a time and blend until creamy. Add milk slightly until desired consistency is reached. If you are using a decorator bag, it will need to be thicker than if just speading.
Teresa's Treasures
from my friend Teresa
1 C. butter
1 C. sugar
2 eggs
1/2 tsp. vanilla
Cream above ingredients together
3 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. paking powder
1/2 C. sour cream or sour milk (I don't use as much sour milk when I use it)
Combine the dry ingredients in a bowl and alternate mixing the dry into the creamed mixture with the sour cream or sour milk until all combined. It is a sticky, soft dough and refrigerating will firm it up. If using sour milk, use sparingly. drizzling in until dough is soft and slightly sticky but not too wet.
Chill for an hour at least.
Roll out to 1/2" thickness. I always make mine thinner than Teresa did but still a little thicker than a traditional crisp sugar cookie. These will turn out like the Lofthouse brand cookies, so use your own judgement how thick to make them.
Bake at 375 for 8 mintes. You don't want them brown on top, just a slight gold color possibly on the bottoms. Cool and ice or decorate with butter cream frosting. If these are left in tupperware overnight, they become so soft and luscious.
NOTE:Put a glug (a couple of teaspoons or a tablespoon) of vinegar into a 1/4 to a 1/2 C. of milk to sour it.
Buttercream frosting
from the box of a cake mix, from way back when
4 C. powdered sugar
1 stick softened butter or margerine
1 tsp. or 1 cap full of vanilla
dash of salt
milk to desired consistency. Use water if you don't have milk
Cream butter, add half of the sugar and a little milk and the salt and vanilla and cream. Add the rest of the sugar and some milk, a little at a time and blend until creamy. Add milk slightly until desired consistency is reached. If you are using a decorator bag, it will need to be thicker than if just speading.
Cream (Milk) Gravy
Cream (Milk) Gravy
from Cooks.Com
1/4 C. pan drippings
1/4 C. flour
2 C. milk
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
In the pan which the meat was cooked, add 1/4 C. flour to the 1/4 C. drippings already in the pan. Cook and stire over medium heat for 5 to 10 minutes or until mixture starts to brown. Add the salt and pepper then slowly add the milk, stirring constantly.
Continue cooking until gravy boils and thickens. If gravy is too thick, add a little milk. Adjust seasonings to taste.
from Cooks.Com
1/4 C. pan drippings
1/4 C. flour
2 C. milk
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
In the pan which the meat was cooked, add 1/4 C. flour to the 1/4 C. drippings already in the pan. Cook and stire over medium heat for 5 to 10 minutes or until mixture starts to brown. Add the salt and pepper then slowly add the milk, stirring constantly.
Continue cooking until gravy boils and thickens. If gravy is too thick, add a little milk. Adjust seasonings to taste.
Menu with what's on sale Oct. 21-Oct. 27
So sorry. The week has gotten away from me. What with a planting winter garden, to canning mincemeat, applesauce, beef chunks and apples for baking,....kids, dogs, the husband. Oh, I'd better change that to: The husband, the kids, the dogs. He thinks I treat the dogs better than I do him so I'd better not slip up again.
I just wanted to mention that the blog at the end of my blog list on the left, "This week for dinner" is a great reference if you're having a hard time coming up with different menus for dinner. She not only has her menu for the week listed but encourages her readers to put down their menus in the comments section. Some are plain, some are gourmet, some are international, some are simple. It's fun to look at.
Here it is:
$67.65
Breakfast
1-Cold cereal
2-Instant oatmeal
3-Egg/cheese biscuit, apple juice
4-cold cereal
5-Instant oatmeal
6-Pancakes, sausage links
7-Cold cereal
Lunch
1-PB&J sandwich, banana, granola bar
2-Lunch meat sandwich, grapes
3-PB&J sandwich, apple, granola bar
4-Lunch meat sandwich, grapes
5-PB&J sandwich, apple, granola bar
6-Chicken noodle soup, oyster crackers
7-Pizza, root beer floats
Dinner
1-Roast with potatoes cooked with it, frozen vegetables
2-Cheese Ragu sauce, pasta, salad
3-Dinner sausage, sweet and sour red cabbage, frozen vegetables, french bread stick
4-Pork chops, mashed potatoes, milk gravy, frozen vegetables
5-Grilled cheese sandwich, tomato soup
6-Leftovers
7-Hot dogs, buns. I intended this to be dinner for Halloween. So there are no sides as the kiddoes will probably be so excited that they may not eat much.
Dessert possibilities:
Homemade applesauce
Apple pie or apple crisp
Cut out sour cream cookies(NOTE: buy sour cream at Fry's for $1.19 if you intend on doing this or sour some milk with vinegar if you don't want the added expense. Sour milk works just as well)
Ice cream (leftover from the floats?)
Grocery list:
Albertson's
Hansens Natural Apple juice, .99
Farmer John sausage links, 5/$5, buy 1
Bar S jumbo franks, 5/$5, buy 1
Red or green cabbage, 2 lbs./$1, buy one red head. I've allowed for 2 lbs.
Bashas
Assorted pork chops, .99 lb., I've allowed for 5 lbs., or $5.94
Red grapes, .99 lb, buy 2 lbs. at $1.98
Barilla Pasta, .99
Oyster crackers, .99
Value Time cereal, .99, buy 4
A&W root beer, .79
Bar S sliced ham or turkey, 3/$10, buy 1
French bread stick, $1.49
Blue Bunny ice cream, $1.99 each with coupon and when buying Tombstone pizza
Tombstone Pizza, $1.99 each with coupon from Wed. ad and when buying Blue Bunny ice cream
Flav R Pac Classic frozen vegetable, .99, buy 3
Medium eggs, I've allowed for .98
Bashas sandwich bread, .99, buy 3
Fry's
Nature Valley granola bars, $1.57, buy 2
Kroger dinner sausage, $2.99
Fry's milk, $1.47 until Tuesday night, may be a limit of two at a time. Buy 3
Kroger jumbo biscuits, 10/$10, buy 1
Fry's instant oatmeal 2/$3, buy 1
Kroger Value peanut butter, $1.29
Hot dog buns, $1.49
Safeway
Rancher's Reserve beef 7-bone chuck pot roast, .99 lb., I've allowed for 4 lbs. at $3.96
Campbell's condensed soups, chicken noodle or tomato, 2/$1, buy 2 chicken, 2 tomato, Check to see if you have coupons for this
Kraft singles, 2/$4, buy 1
Ragu Pasta cheese sauce, $1.17
Bananas, 3 lbs./$1, buy 3 lbs.
10 lbs. russet potatoes, .97 each
Fresh Express salad, $1
Sprouts
Apples, .69 lb., buy 10 lbs. at $6.90
If you prefer, Smart & Final has a 3 lb. bag of apples for $1.49, so that's .50/lb. instead of .69/lb.
Other great deals:
Asparagus, .99 lb.-sprouts
Iceberg lettuce, .99-albertson's
Pork picnic roast, .88 lb.-Fry's
Tomatoes, .88 lb.-Fry's
Apples, $1 lb.-Fry's
Assorted fall squash, $1 lb.-Fry's
Kroger cottage cheese or sour cream, $1.18-Fry's
Kroger fruit bowls, 2/$3-Fry's
Mini bagel, $2.99-Fry's
Capri Sun, $2-Fry's
Granny Smith's, 10/$10-Safeway
White mushrooms, $1-Safeway
Pepsi or 7 Up, .79-Safeway
Food Club cheese, .99-Bashas
Hunt's pasta sauce, .99-Bashas
Food Club soup, .99-Bashas
Food Club lunch meat, $2.99-Bashas
Food Club soup, .69-Bashas
Braeburn or gala apples, .99 lb.-Bashas
Dole mushrooms, sliced, .88 lb.-Bashas
Items not listed:
jelly
sugar
flour
butter
sour cream
spices
salt
vanilla
onion
oil
caraway seeds
I just wanted to mention that the blog at the end of my blog list on the left, "This week for dinner" is a great reference if you're having a hard time coming up with different menus for dinner. She not only has her menu for the week listed but encourages her readers to put down their menus in the comments section. Some are plain, some are gourmet, some are international, some are simple. It's fun to look at.
Here it is:
$67.65
Breakfast
1-Cold cereal
2-Instant oatmeal
3-Egg/cheese biscuit, apple juice
4-cold cereal
5-Instant oatmeal
6-Pancakes, sausage links
7-Cold cereal
Lunch
1-PB&J sandwich, banana, granola bar
2-Lunch meat sandwich, grapes
3-PB&J sandwich, apple, granola bar
4-Lunch meat sandwich, grapes
5-PB&J sandwich, apple, granola bar
6-Chicken noodle soup, oyster crackers
7-Pizza, root beer floats
Dinner
1-Roast with potatoes cooked with it, frozen vegetables
2-Cheese Ragu sauce, pasta, salad
3-Dinner sausage, sweet and sour red cabbage, frozen vegetables, french bread stick
4-Pork chops, mashed potatoes, milk gravy, frozen vegetables
5-Grilled cheese sandwich, tomato soup
6-Leftovers
7-Hot dogs, buns. I intended this to be dinner for Halloween. So there are no sides as the kiddoes will probably be so excited that they may not eat much.
Dessert possibilities:
Homemade applesauce
Apple pie or apple crisp
Cut out sour cream cookies(NOTE: buy sour cream at Fry's for $1.19 if you intend on doing this or sour some milk with vinegar if you don't want the added expense. Sour milk works just as well)
Ice cream (leftover from the floats?)
Grocery list:
Albertson's
Hansens Natural Apple juice, .99
Farmer John sausage links, 5/$5, buy 1
Bar S jumbo franks, 5/$5, buy 1
Red or green cabbage, 2 lbs./$1, buy one red head. I've allowed for 2 lbs.
Bashas
Assorted pork chops, .99 lb., I've allowed for 5 lbs., or $5.94
Red grapes, .99 lb, buy 2 lbs. at $1.98
Barilla Pasta, .99
Oyster crackers, .99
Value Time cereal, .99, buy 4
A&W root beer, .79
Bar S sliced ham or turkey, 3/$10, buy 1
French bread stick, $1.49
Blue Bunny ice cream, $1.99 each with coupon and when buying Tombstone pizza
Tombstone Pizza, $1.99 each with coupon from Wed. ad and when buying Blue Bunny ice cream
Flav R Pac Classic frozen vegetable, .99, buy 3
Medium eggs, I've allowed for .98
Bashas sandwich bread, .99, buy 3
Fry's
Nature Valley granola bars, $1.57, buy 2
Kroger dinner sausage, $2.99
Fry's milk, $1.47 until Tuesday night, may be a limit of two at a time. Buy 3
Kroger jumbo biscuits, 10/$10, buy 1
Fry's instant oatmeal 2/$3, buy 1
Kroger Value peanut butter, $1.29
Hot dog buns, $1.49
Safeway
Rancher's Reserve beef 7-bone chuck pot roast, .99 lb., I've allowed for 4 lbs. at $3.96
Campbell's condensed soups, chicken noodle or tomato, 2/$1, buy 2 chicken, 2 tomato, Check to see if you have coupons for this
Kraft singles, 2/$4, buy 1
Ragu Pasta cheese sauce, $1.17
Bananas, 3 lbs./$1, buy 3 lbs.
10 lbs. russet potatoes, .97 each
Fresh Express salad, $1
Sprouts
Apples, .69 lb., buy 10 lbs. at $6.90
If you prefer, Smart & Final has a 3 lb. bag of apples for $1.49, so that's .50/lb. instead of .69/lb.
Other great deals:
Asparagus, .99 lb.-sprouts
Iceberg lettuce, .99-albertson's
Pork picnic roast, .88 lb.-Fry's
Tomatoes, .88 lb.-Fry's
Apples, $1 lb.-Fry's
Assorted fall squash, $1 lb.-Fry's
Kroger cottage cheese or sour cream, $1.18-Fry's
Kroger fruit bowls, 2/$3-Fry's
Mini bagel, $2.99-Fry's
Capri Sun, $2-Fry's
Granny Smith's, 10/$10-Safeway
White mushrooms, $1-Safeway
Pepsi or 7 Up, .79-Safeway
Food Club cheese, .99-Bashas
Hunt's pasta sauce, .99-Bashas
Food Club soup, .99-Bashas
Food Club lunch meat, $2.99-Bashas
Food Club soup, .69-Bashas
Braeburn or gala apples, .99 lb.-Bashas
Dole mushrooms, sliced, .88 lb.-Bashas
Items not listed:
jelly
sugar
flour
butter
sour cream
spices
salt
vanilla
onion
oil
caraway seeds
Thursday, October 22, 2009
Zest for Life
Yesterday, while making the mincemeat to can, or long after making and canning the mincemeat I came upon a discovery. Not that mindblowing but I keep thinking about it. I had grated some orange and lemon peel for my recipe and added some to the pot. But not knowing how much I wanted in the mincemeat, I was kind of experimenting with the recipe, I decided to grate the rind of both oranges and both lemons with my microplane and keep them in two separate little bowls. I never used the rest of it and so last night I noticed them still on the counter and they had dried out. And today they are even more dry, but they have the most delicious smell still to them. I am going to bag them up and keep them for when I need orange zest or lemon zest and don't have an orange or a lemon. Using the microplane really made a fine zest and it dried quicker than I would have guessed. Hey, I made a rhyme!
Edit-NOTE on citrus zest:I had the zest in little plastic cups. Clear plastic, but not disposable plastic. The acid from the citrus in the zest etched the plastic and melted into the cup. Just be warned, use glass.
If you've never heard of mincemeat or mincemeat pie before, go to http://whatscookingamerica.net/History/PieHistory/MincemeatPie.htm
And though some mincemeat has "meat" in it, the kind I made and the kind you buy in the frozen pie aisle or in the bakery does not. My daughter said that the mincemeat made the house smell like Christmas. She was right.
Edit-NOTE on citrus zest:I had the zest in little plastic cups. Clear plastic, but not disposable plastic. The acid from the citrus in the zest etched the plastic and melted into the cup. Just be warned, use glass.
If you've never heard of mincemeat or mincemeat pie before, go to http://whatscookingamerica.net/History/PieHistory/MincemeatPie.htm
And though some mincemeat has "meat" in it, the kind I made and the kind you buy in the frozen pie aisle or in the bakery does not. My daughter said that the mincemeat made the house smell like Christmas. She was right.
Wednesday, October 21, 2009
Assignment
If you're game, that is. Come up with a one night menu for dinner only using ingredients on sale this week and post in the comments section. Include prices if it's not too much of a pain.
Here are some of the ingredients that I noted were on sale this week to inspire you but not limit your creations:
Apples, $1 lb. at most stores this week
rancher's Reserve Beef 7-Bone Chuck pot roast, .99 lb.-Safeway
Bananas, 3 lbs./$1-Safeways
10 lb. bag of russet potatoes, .97-Safeway
Whole or sliced white mushrooms, $1-Safeway
Boneless, skinless chicken breast, $1.57 lb.-albertson's
Fresh asparagus, $1.38 lb.-Albertson's
Hansens natural apple juice, .99-Albertson's
Red or green cabbage, 2 lbs. for $1-Albertson's
Boneless half Pork loin, $1.69/lb.-Fry's
Boston Butt Pork Roast, .99 lb.-Fry's
Pork Loin Back Ribs, $2.97 lb.-Fry's
On the vine or large tomatoes, .88 lb.-Fry's
Assorted fall squash, $1 lb.-Fry's
Kroger Value spaghetti, .88-Fry's
Farmland extra tender asst'd pork chops, .99 lb.-Bashas
Red grapes, .99 lb.-Bashas
Hunt's pasta sauce, .99-Bashas
Here are some of the ingredients that I noted were on sale this week to inspire you but not limit your creations:
Apples, $1 lb. at most stores this week
rancher's Reserve Beef 7-Bone Chuck pot roast, .99 lb.-Safeway
Bananas, 3 lbs./$1-Safeways
10 lb. bag of russet potatoes, .97-Safeway
Whole or sliced white mushrooms, $1-Safeway
Boneless, skinless chicken breast, $1.57 lb.-albertson's
Fresh asparagus, $1.38 lb.-Albertson's
Hansens natural apple juice, .99-Albertson's
Red or green cabbage, 2 lbs. for $1-Albertson's
Boneless half Pork loin, $1.69/lb.-Fry's
Boston Butt Pork Roast, .99 lb.-Fry's
Pork Loin Back Ribs, $2.97 lb.-Fry's
On the vine or large tomatoes, .88 lb.-Fry's
Assorted fall squash, $1 lb.-Fry's
Kroger Value spaghetti, .88-Fry's
Farmland extra tender asst'd pork chops, .99 lb.-Bashas
Red grapes, .99 lb.-Bashas
Hunt's pasta sauce, .99-Bashas
Friday, October 16, 2009
Menu with what's on sale for the week of Oct. 14-Oct. 20
I made and canned applesauce on Wednesday. I now have a greater appreciation for how many apples go into a jar of applesauce and why the stores charge what they do for applesauce. I peeled and peeled and peeled a boatload (maybe 16 or 17 lbs.) of apples on Wednesday and ended up with 7 pints of finished product. 7 PINTS! Of course, the two teenagers coming in and eating applesauce before I canned it didn't help but that's why I'm making it anyway. I used the little gala apples from Fry's sale last week, so that may have been why I had to peel so many per jar. Funny how when you feel you're preparing enough for 5 months of applesauce eating and then you find out it's 7 pints. My next canning projects are more applesauce, sliced apples for baking, and mincemeat pie filling. And maybe some beef chunks this week. Is it healthy to be this obsessed with canning? I feel like I'm having my own Julie Powell (Julia project)experience as I'm working my way through the Ball Blue Book guide to preserving.
Bashas Pasta meal deal is a good one this week. What I did menu wise was take the ground beef and use it for a meat loaf and then do the spaghetti vegetarian with the salad and bread. You buy the ground beef and use coupons found in Wednesday's ad for free salad, free baguette, free pasta and free sauce. Any leftover ground beef not used in the meatloaf can be used in the spaghetti sauce or the quesadillas on meal idea #5. I had originally wanted to put down a Broccoli cheese soup and corn muffins for meal idea #5 but it wasn't as cost effective. See Jane Maynard's blog "This week for dinner" to check it out. Broccoli and Cheese Soup http://thisweekfordinner.com/2009/10/15/broccoli-cheese-soup/ It sure looks good.
Here we go:
$66.90
Breakfast
1-Oatmeal, strawberries
2-Oatmeal, juice
3-Corn griddle cakes, recipe on Jiffy corn muffin mix
4-Oatmeal, juice
5-Oatmeal, pear slices
6-Oatmeal, juice
7-Eggs, toast, juice
Lunch
1-PB&J sandwich, pudding cup, Capri Sun drink
2-PB&J sandwich, orange, brownie
3-Meatloaf sandwich, apple, Capri Sun drink
4-PB&J sandwich, cookie, apple, Capri Sun drink
5-Chicken salad sandwich, pudding cup, Capri Sun drink
6-Chunky Soup, Pop
7-Mac & Cheese, Pop
Dinner
1-Meat loaf, mashed or baked potatoes, canned vegetable
2-Baked or fried chicken, zucchini/mushroom/onion saute, Rice A Roni. Bake both chickens, use one for dinner. Take the meat off of the other one and stash in the freezer for dinner idea #7. Might have enough for two dinners out of the extra chicken.
3-Spaghetti/sauce, salad, Baguette
4-Potato sausage cheese Frittata or Sausage cheese Frittata, sliced tomatoes, steamed asparagus, corn muffins. See http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1622436 for Potato sausage cheese Frittata or http://find.myrecipes.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=1168075 for Sausage cheese Frittata.
5-Guacamole and tortilla chips, Cheese Quesadillas (can add any leftover ground beef or chicken to it), steamed broccoli seasoned with butter and garlic salt.
6-Leftovers
7-Chicken Pot Pie, canned peaches. See Ina Garten's recipe http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html
If you want to use the pie crust recipe that I use, see the side under recipes for a previous post for pie crust.
Bashas Pasta meal deal is a good one this week. What I did menu wise was take the ground beef and use it for a meat loaf and then do the spaghetti vegetarian with the salad and bread. You buy the ground beef and use coupons found in Wednesday's ad for free salad, free baguette, free pasta and free sauce. Any leftover ground beef not used in the meatloaf can be used in the spaghetti sauce or the quesadillas on meal idea #5. I had originally wanted to put down a Broccoli cheese soup and corn muffins for meal idea #5 but it wasn't as cost effective. See Jane Maynard's blog "This week for dinner" to check it out. Broccoli and Cheese Soup http://thisweekfordinner.com/2009/10/15/broccoli-cheese-soup/ It sure looks good.
And as always, you can make this more inexpensive by taking off some fruit or juices. Or take off the tortilla chips. Also, if you use coupons you can get four Campbell's Chunky soups for $3.00 instead of three.
Some of the deals for Safeway will need to be gotten on Saturday or Sunday.
Here we go:
$66.90
Breakfast
1-Oatmeal, strawberries
2-Oatmeal, juice
3-Corn griddle cakes, recipe on Jiffy corn muffin mix
4-Oatmeal, juice
5-Oatmeal, pear slices
6-Oatmeal, juice
7-Eggs, toast, juice
Lunch
1-PB&J sandwich, pudding cup, Capri Sun drink
2-PB&J sandwich, orange, brownie
3-Meatloaf sandwich, apple, Capri Sun drink
4-PB&J sandwich, cookie, apple, Capri Sun drink
5-Chicken salad sandwich, pudding cup, Capri Sun drink
6-Chunky Soup, Pop
7-Mac & Cheese, Pop
Dinner
1-Meat loaf, mashed or baked potatoes, canned vegetable
2-Baked or fried chicken, zucchini/mushroom/onion saute, Rice A Roni. Bake both chickens, use one for dinner. Take the meat off of the other one and stash in the freezer for dinner idea #7. Might have enough for two dinners out of the extra chicken.
3-Spaghetti/sauce, salad, Baguette
4-Potato sausage cheese Frittata or Sausage cheese Frittata, sliced tomatoes, steamed asparagus, corn muffins. See http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1622436 for Potato sausage cheese Frittata or http://find.myrecipes.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=1168075 for Sausage cheese Frittata.
5-Guacamole and tortilla chips, Cheese Quesadillas (can add any leftover ground beef or chicken to it), steamed broccoli seasoned with butter and garlic salt.
6-Leftovers
7-Chicken Pot Pie, canned peaches. See Ina Garten's recipe http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html
If you want to use the pie crust recipe that I use, see the side under recipes for a previous post for pie crust.
Dessert Ideas:
Peanut butter cookies
Brownies
Apple crisp, if you buy more apples
Grocery List:
Albertson's:
Sargento shredded cheese, 5/$5, buy 3
Broccoli crowns, 5/$5, buy 2 lbs.
Pears, 5 lbs./$5, buy 1 lb.
Bashas
Pasta Meal Deal
Ground beef, buy 3 lb. package for $7.99 (73%)
Use coupon, get free baguette
Use coupon, get free Dole salad
Use coupon, get free Food Club pasta
Use coupon, get free Fool Club pasta sauce
Slicing tomatoes, .69
Russet potatoes, .69 for a 5 lb. bag
Fry's
Rice A Roni, .88, buy one
Campbell's Chunky Soup, .99, buy 3, four if you have a coupon
Fry's canned peaches or fruit cocktail, .83, buy one
Fry's canned vegetables, .50, buy one
Fry's chicken broth, .49, buy 2 for $1.47
Jiffy corn Muffin mix, .39, buy 2
Kroger Peanut butter, .99
Fry's flour, $1.57
Kroger Value, jelly, allow for $1.47
Whole frying chicken, .49 lb., buy two at aprox. $1.47 each, for $2.94
White mushrooms, $1
Hunt's snack pack pudding, .88, buy 2
Fry's lg. eggs, 18 count, $1.98
Kroger Value bread, .88, buy 3
Carrots, allowed for $1.00
Flour tortillas, allowed for $2.99
Sprouts
Apples, .77 lb., buy 2 lbs.
Zucchini or yellow squash, .99 lb.
Yellow onions, 2 lbs./$1, buy 2 lbs.
Oats, quick, rolled or steel cut, 2 lbs./$1, buy 4 lbs.
Hass Avocados, 3/$1, buy 3
Safeway
Saturday and Sunday Sale
Kraft Mac & Cheese, 3/$1, buy 2
Safeway soda pop, 3/$1, buy 2
Doritos brand regular corn tortilla chips, $1.49
Regular Safeway sales
Asparagus, .99 lb.
Banquet sausage, .99, buy 1
Betty Crocker traditional brownie mix, .79
Lucerne milk, $1.37, buy 2 (some people think that Lucerne brand milk tastes different, if you don't care for it Fry's has milk for $2.19/gallon)
Navel oranges, .99 lb., buy 2 lbs.
Buy 5 Deal
1-Capri Sun Drinks, $1.49
2-Capri Sun Drinks, $1.49
3-Juicy Juice, $1.49
4-Mott's apple juice, .88
5-Mott's apple juice, .88
Other great deals:
Green bell pepper, .49 each-Bashas
Oscar Mayer deli shaved lunch meat, 2/$5-Safeway
Lettuce, .99 each-Safeway
Cheerios, $1.67-Safeway
Roma tomatoes, .99 lb.-Sprouts
Green Bell peppers, 2/$1-sprouts
Ground beef, 93%, $1.67 lb.-Albertsons
Fresh green cabbage, 3 lbs., .99-Albertsons
Fry's Mac & Cheese, .44 each-Fry's
Fry's canned beans, 59-Fry's
Fry's veg. oil, $1.99-Fry's
Assorted fall squash, $1 lb.-Fry's
Fry's milk, $2.19-Fry's
Items not on grocery list:
butter
sugar
brown sugar
vanilla
garlic salt
salsa or taco sauce
Mayo
ketchup
lemon juice
Thursday, October 8, 2009
Menus with what's on sale Oct. 7- Oct. 13
So. Yesterday afternoon I sit down to write out some of the recipes that I wanted to and to perhaps work on the Budget Menu after that and I get this urgent message from my son as I let the message machine pop on instead of answering the phone. Can I just ask you this? How does someone forget to bring a speedo (Ew.) to a swim meet? So I drop everything and run and find it (on the bedroom floor, big surprise, but by then I was just so happy to have found it fast), pick it up with only my forefinger and thumb without having to look at it too much and put it in a bag, throw the after swim meet pizza party cookies into a cooler so they won't turn into molten lava, then throw the cooler into the car and race to the pool to give him his swimsuit before the swim meet started. I used to be so smug about this sort of thing. People who had children who would forget to bring their swimsuit to a swim practice or a swim meet. Not any more.
Here it is for the week
$75.19
Feel free to shave off what you can. I was a little limited as the Albertson's deal I had to buy in increments of 6. Also, especially with Albertsons, using coupons I bet that you can clip at least $5 off of this total, if not more.
Breakfast
1-Breakfast tacos (chorizo, eggs, tortilla)
2-Cold cereal, milk, Sunny Delite
3-Blueberry muffins, pear slices
4-Eggs, toast, Sunny Delite
5-Cold cereal, milk
6-Pancakes see http://www.thedailychannel.com/recipes/pancakes1.htm for recipe
7-Cold cereal, milk, orange rolls
Lunch
1-Tuna sandwich, chex mix, banana
2-PB&J sandwich, apple (hopefully you have jelly already)
3-Tuna sandwich, chex mix
4-PB&J sandwich, cantaloupe chunks
5-Tuna sandwich, apple
6-Mac & cheese
7-Dinner leftovers
Dinner
1-Pig in Blanket, carrot sticks, cantaloupe chunks see http://www.cooks.com/rec/view/0,1726,149161-232195,00html If you'd rather do a chili dog, there is an interesting recipe and video of how to make it at the left side, under Tyler Florence. You'll need to add hot dog buns and another pound or two of ground London Broil to the list if you do.
2-Chicken and dumplings, romaine and tomato salad see http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-chicken-and-dumplings-recipe/index.html see http://www.foodnetwork.com/recipes/paula-deen/wild-rice-salad-recipe/index.html for a homemade salad dressing with ingredients you may already have
3-Shrimp scampi and pasta, frozen vegetable, see http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-scampi-recipe/index.html The shrimp in the bag are already cooked so you'll just need to soak them in cold water, drain, then toss in the sauce lightly. Otherwise they will get tough like erasers.
4-Bacon Quiche, romaine and tomato salad, french bread see http://southernfood.about.com/od/quicherecipes/r/r70603a.htm See left side for recipe for pie crust.
5-Chicken enchiladas, frozen vegetable. Use a can of enchilada sauce, chicken quarters meat, cheese, flour tortillas.
6-Ground beef gravy over mashed potatoes, steamed broccoli. Brown ground london broil, season to taste with garlic powder or salt, salt and pepper if desired, add can of cr. of mushroom soup, can of water, or almost a can of water and stir until smooth and heat through. You can add some worcestershire sauce if you have it. Put on mashed potatoes.
7-Pizza, frozen vegetable
Possible dessert ideas this week could be snickerdoodles. Apple pie if you buy more apples and apple pie enchiladas if you buy more apples or apple pie filling and more flour tortillas.
Apple Pie Enchiladas
Submitted to the couponsense message board recipe folder by Erika M.
I just think that this is a nifty idea!
1 (21 oz) can apple pie filling
6 (6 inch) flour tortillas
ground cinnamon
1/2 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. water
1/3 C. butter or margarine
whipped cream or vanilla ice cream
1. spoon fruit filling evenly down the center of each tortilla, and sprinkle with cinnamon. roll up each tortilla, and place seam side down in baking dish.
2. Combine both sugars, water, and butter in a saucepan. Bring to a boil over medium heat, reduce heat, and simmer, stirring constantly for 3 minutes. Pour sauce over enchiladas and let stand for 30 minutes.
3. Preheat oven to 350 degrees. Bake for 20 minutes. Serve warm with whipped cream and/or ice cream. Can drizzle excess sauce over ice cream. Makes 6 servings.
This menu has been a booger to figure out. And if it seems high, it is, but there are some high end ingredients in here. Just hope that it's all here.
Grocery List:
Albertson's:
Sunny D juice, .88 with coupon from Wed. ad
Las palmas enchilada sauce, green or red, I think, it's up to you, $1.99
Calidad tortillas, flour, $1, buy 2
Buy in stacks of 6 deal
1-crescent rolls, $1.50
2-Cinnamon toast crunch cereal, $1.50
3-General Mills flour, $1.50
4-Betty Crocker blueberry muffin mix, $1.50
5-chex mix, $1
6-Progresso chicken broth, $1
1-Progresso chicken broth, $1
2-Green Giant steamers vegs, $1
3-Green Giant Steamers vegs, $1
4-Green Giant Steamers vegs, $1
5-Pillsbury orange rolls, $1.5-
6-Kix or Cheerios or cinn toast crunch cereal, $1.50
chorizo, $1
Red Baron Pizza, $2.99
London Broil, $1.77 lb., buy one lb., ask the butcher to grind it into hamburger for you
Bashas
French bread, .98 with coupon from the booklet sent out
Bar-S meat franks, .39 with coup from booklet
Hormel Black label bacon, $1.88 with coup from booklet
Kraft singles, $1.48 with coup from booklet
Russet Potatoes, .98 for 10 lb. bag with coup from booklet
Extra large shrimp, 1 lb. bag for $3.49 with coup from booklet
Bananas, 3 lbs./$1 with coup from booklet
Fresh chicken leg quarters, .47 lb. in 10 lb. bag, $4.70
Bashas large eggs, .88, buy 3 doz.
bumble Bee chunk light tuna, .48, buy 3
Food club butter, 2/$3, buy 2 (use unsalted butter for pie dough)
Crystal Farms cheese, $1.99, buy 2 shredded
Food Club mac & cheese, .48
American Beauty or Ronzoni pasta, .98
Broccoli, .99 lb.
Large celery, .88
Milk, I've allowed for $3, buy 1
Onion, .50, buy 1
Cr. of mushroom soup, I've allowed for $1.75
Lemon, I've allowed for .30, buy 1
Parsley, I've allowed for $2.00
Carrots, I've allowed for $1.50
Fry's
Gala apples, .49 lb., buy 3 lbs. at $1.47
Kroger Value bread, .88, buy 4. should give you 80 slices. Or buy the Fry's bread at .99, there are more slices of bread. I think 26 but you may need to count it.
Fry's mayonnaise, $2.49
Kroger Value Peanut butter, $1.29
Sprouts
Bartlett or Bosc pears, 3 lbs./$1
vine ripe tomatoes, .69 lb., buy 1 lb.
Green leaf, red leaf or romaine lettuce, .88 ea, buy 1
Jumbo cantaloup, .88 each
Items not on the list:
brown sugar
baking powder
salt
herbs
spices
heavy cream
whipped cream
ice cream
garlic powder or whole garlic
jelly
dry mustard
vinegar
oil
Other good deals this week:
large green bell pepper, 2/$1, sprouts
Fry's cereal, 2/$3-Fry's, duh
Ken's salad dressing, .99 with coup-Albertson'
Dole bananas, .39 lb.-albertson's
Fresh gr. beef, .99 in 5 lb. packs with coup from booklet-Bashas
rotisserie chicken, $3.99 with coup from booklet-Bashas
Food Club salad dressing, .78 with coup from booklet-Bashas
Shamrock Farms sour cream, .98 with coup from booklet-Bashas
New crop pears, .77 lb.-Bashas
food Club flour, $1.99-Bashas
Food Club sugar, $1.99-Bashas
Ragu Pasta sauce, $1.79-Bashas
Ore Ida onion rings, $2.88-Bashas
Here it is for the week
$75.19
Feel free to shave off what you can. I was a little limited as the Albertson's deal I had to buy in increments of 6. Also, especially with Albertsons, using coupons I bet that you can clip at least $5 off of this total, if not more.
Breakfast
1-Breakfast tacos (chorizo, eggs, tortilla)
2-Cold cereal, milk, Sunny Delite
3-Blueberry muffins, pear slices
4-Eggs, toast, Sunny Delite
5-Cold cereal, milk
6-Pancakes see http://www.thedailychannel.com/recipes/pancakes1.htm for recipe
7-Cold cereal, milk, orange rolls
Lunch
1-Tuna sandwich, chex mix, banana
2-PB&J sandwich, apple (hopefully you have jelly already)
3-Tuna sandwich, chex mix
4-PB&J sandwich, cantaloupe chunks
5-Tuna sandwich, apple
6-Mac & cheese
7-Dinner leftovers
Dinner
1-Pig in Blanket, carrot sticks, cantaloupe chunks see http://www.cooks.com/rec/view/0,1726,149161-232195,00html If you'd rather do a chili dog, there is an interesting recipe and video of how to make it at the left side, under Tyler Florence. You'll need to add hot dog buns and another pound or two of ground London Broil to the list if you do.
2-Chicken and dumplings, romaine and tomato salad see http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-chicken-and-dumplings-recipe/index.html see http://www.foodnetwork.com/recipes/paula-deen/wild-rice-salad-recipe/index.html for a homemade salad dressing with ingredients you may already have
3-Shrimp scampi and pasta, frozen vegetable, see http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-scampi-recipe/index.html The shrimp in the bag are already cooked so you'll just need to soak them in cold water, drain, then toss in the sauce lightly. Otherwise they will get tough like erasers.
4-Bacon Quiche, romaine and tomato salad, french bread see http://southernfood.about.com/od/quicherecipes/r/r70603a.htm See left side for recipe for pie crust.
5-Chicken enchiladas, frozen vegetable. Use a can of enchilada sauce, chicken quarters meat, cheese, flour tortillas.
6-Ground beef gravy over mashed potatoes, steamed broccoli. Brown ground london broil, season to taste with garlic powder or salt, salt and pepper if desired, add can of cr. of mushroom soup, can of water, or almost a can of water and stir until smooth and heat through. You can add some worcestershire sauce if you have it. Put on mashed potatoes.
7-Pizza, frozen vegetable
Possible dessert ideas this week could be snickerdoodles. Apple pie if you buy more apples and apple pie enchiladas if you buy more apples or apple pie filling and more flour tortillas.
Apple Pie Enchiladas
Submitted to the couponsense message board recipe folder by Erika M.
I just think that this is a nifty idea!
1 (21 oz) can apple pie filling
6 (6 inch) flour tortillas
ground cinnamon
1/2 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. water
1/3 C. butter or margarine
whipped cream or vanilla ice cream
1. spoon fruit filling evenly down the center of each tortilla, and sprinkle with cinnamon. roll up each tortilla, and place seam side down in baking dish.
2. Combine both sugars, water, and butter in a saucepan. Bring to a boil over medium heat, reduce heat, and simmer, stirring constantly for 3 minutes. Pour sauce over enchiladas and let stand for 30 minutes.
3. Preheat oven to 350 degrees. Bake for 20 minutes. Serve warm with whipped cream and/or ice cream. Can drizzle excess sauce over ice cream. Makes 6 servings.
This menu has been a booger to figure out. And if it seems high, it is, but there are some high end ingredients in here. Just hope that it's all here.
Grocery List:
Albertson's:
Sunny D juice, .88 with coupon from Wed. ad
Las palmas enchilada sauce, green or red, I think, it's up to you, $1.99
Calidad tortillas, flour, $1, buy 2
Buy in stacks of 6 deal
1-crescent rolls, $1.50
2-Cinnamon toast crunch cereal, $1.50
3-General Mills flour, $1.50
4-Betty Crocker blueberry muffin mix, $1.50
5-chex mix, $1
6-Progresso chicken broth, $1
1-Progresso chicken broth, $1
2-Green Giant steamers vegs, $1
3-Green Giant Steamers vegs, $1
4-Green Giant Steamers vegs, $1
5-Pillsbury orange rolls, $1.5-
6-Kix or Cheerios or cinn toast crunch cereal, $1.50
chorizo, $1
Red Baron Pizza, $2.99
London Broil, $1.77 lb., buy one lb., ask the butcher to grind it into hamburger for you
Bashas
French bread, .98 with coupon from the booklet sent out
Bar-S meat franks, .39 with coup from booklet
Hormel Black label bacon, $1.88 with coup from booklet
Kraft singles, $1.48 with coup from booklet
Russet Potatoes, .98 for 10 lb. bag with coup from booklet
Extra large shrimp, 1 lb. bag for $3.49 with coup from booklet
Bananas, 3 lbs./$1 with coup from booklet
Fresh chicken leg quarters, .47 lb. in 10 lb. bag, $4.70
Bashas large eggs, .88, buy 3 doz.
bumble Bee chunk light tuna, .48, buy 3
Food club butter, 2/$3, buy 2 (use unsalted butter for pie dough)
Crystal Farms cheese, $1.99, buy 2 shredded
Food Club mac & cheese, .48
American Beauty or Ronzoni pasta, .98
Broccoli, .99 lb.
Large celery, .88
Milk, I've allowed for $3, buy 1
Onion, .50, buy 1
Cr. of mushroom soup, I've allowed for $1.75
Lemon, I've allowed for .30, buy 1
Parsley, I've allowed for $2.00
Carrots, I've allowed for $1.50
Fry's
Gala apples, .49 lb., buy 3 lbs. at $1.47
Kroger Value bread, .88, buy 4. should give you 80 slices. Or buy the Fry's bread at .99, there are more slices of bread. I think 26 but you may need to count it.
Fry's mayonnaise, $2.49
Kroger Value Peanut butter, $1.29
Sprouts
Bartlett or Bosc pears, 3 lbs./$1
vine ripe tomatoes, .69 lb., buy 1 lb.
Green leaf, red leaf or romaine lettuce, .88 ea, buy 1
Jumbo cantaloup, .88 each
Items not on the list:
brown sugar
baking powder
salt
herbs
spices
heavy cream
whipped cream
ice cream
garlic powder or whole garlic
jelly
dry mustard
vinegar
oil
Other good deals this week:
large green bell pepper, 2/$1, sprouts
Fry's cereal, 2/$3-Fry's, duh
Ken's salad dressing, .99 with coup-Albertson'
Dole bananas, .39 lb.-albertson's
Fresh gr. beef, .99 in 5 lb. packs with coup from booklet-Bashas
rotisserie chicken, $3.99 with coup from booklet-Bashas
Food Club salad dressing, .78 with coup from booklet-Bashas
Shamrock Farms sour cream, .98 with coup from booklet-Bashas
New crop pears, .77 lb.-Bashas
food Club flour, $1.99-Bashas
Food Club sugar, $1.99-Bashas
Ragu Pasta sauce, $1.79-Bashas
Ore Ida onion rings, $2.88-Bashas
Apple Spice Cake
Apple Spice Cake
from my cousin in law Stacy E., and I don't know where she got it from
Cake:
3 C. all purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 tsp. salt
1 1/2 C. granulated sugar
1/2 C. packed brown sugar
1 1/2 C. vegetalge oil (Stacy only uses 1 C.)
3 large eggs, at room temperature (who remembers to take them out before to get to room temperature. I'm just asking.)
2 tsp. vanilla extract
3 C. chopped Granny Smith apples, from about 2 1/2 apples. Or any kind of apple you might have.
2 C. walnut halves, coarsely chopped. (Again, you have my permission to omit any and all nuts and no one will think any less of you.)
Caramel glaze:
1/2 C. packed dark brown sugar
1/4 C. (1/2 stick) unsalted butter
1/4 c. heavy cream
1. Make the apple spice cake. Preheat the oven to 325 F. Grease and flour a 10-inch Bundt pan. (Stacy used a 9x13 pan and so did I when I made this for some church thing a year ago.) Chop apples and walnuts.
2. In a medium bowl, whick together the flour, baking soda, cinnamon, allspice, nuteg, and salt. Set aside.
3. In a large bowl, preferably the bowl of a standing electric mixer, beat together the granulated and brown sugars and the oil until smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl with a rubber spatula. Beat in the vanilla. On Low speed, add the flour mixture in 3 additions. Using a large wooden sppon, stir in the apples and walnuts. Pour the batter into the prepared pan and smooth the top.
4. Bake the cake for 65 to 70 minutes, until a cake tester inserted into the center comes out clean. Let cool for 10 minutes, then remove the cake from the pan and let cool completely. (If you used the 9x13 pan for this, adjust to less cooking time. I don't remember how long it took in the 9x13).
5. In a small heavy saucepan, combine the brown sugar, butter and cream. Bring to a boil, stirring to dissolve the sugar. Boil, stirring occasionally, for 3 minutes, or until slightly thickened. Remove from the heat and let cool for 10 minutes, or until the glaze thickens slightly but is still pourable.
6. Set the cake, still on the wire rack, on a baking sheet. Drizzle the glaze slowly over the top, letting some of it run down the side. Trasfer the cake to a serving plate and let the glaze set before serving.
NOTE: when I made this cake for the church thing, I was stressed out. I didn't make homemade caramel sauce/glaze to go over it. Because I was making a crazy amount of cakes for the church thing or having people help me make a crazy amount of cakes for it, I crumbled under the pressure and bought the caramel topping. The world did not come to a screeching halt as we know it and no one cared that I had purchased it. I used Mrs. Richardson's caramel/butterscotch topping, you can find it with the ice cream toppings. It is my favorite. It won't solidify on the cake. It will be ooey gooey and rich and wonderful though. I think that I put a spoonful on each cake piece after it was cut and put on the plate to serve. So, you will know which strategy is best for you, just be aware of your options.
from my cousin in law Stacy E., and I don't know where she got it from
Cake:
3 C. all purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 tsp. salt
1 1/2 C. granulated sugar
1/2 C. packed brown sugar
1 1/2 C. vegetalge oil (Stacy only uses 1 C.)
3 large eggs, at room temperature (who remembers to take them out before to get to room temperature. I'm just asking.)
2 tsp. vanilla extract
3 C. chopped Granny Smith apples, from about 2 1/2 apples. Or any kind of apple you might have.
2 C. walnut halves, coarsely chopped. (Again, you have my permission to omit any and all nuts and no one will think any less of you.)
Caramel glaze:
1/2 C. packed dark brown sugar
1/4 C. (1/2 stick) unsalted butter
1/4 c. heavy cream
1. Make the apple spice cake. Preheat the oven to 325 F. Grease and flour a 10-inch Bundt pan. (Stacy used a 9x13 pan and so did I when I made this for some church thing a year ago.) Chop apples and walnuts.
2. In a medium bowl, whick together the flour, baking soda, cinnamon, allspice, nuteg, and salt. Set aside.
3. In a large bowl, preferably the bowl of a standing electric mixer, beat together the granulated and brown sugars and the oil until smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl with a rubber spatula. Beat in the vanilla. On Low speed, add the flour mixture in 3 additions. Using a large wooden sppon, stir in the apples and walnuts. Pour the batter into the prepared pan and smooth the top.
4. Bake the cake for 65 to 70 minutes, until a cake tester inserted into the center comes out clean. Let cool for 10 minutes, then remove the cake from the pan and let cool completely. (If you used the 9x13 pan for this, adjust to less cooking time. I don't remember how long it took in the 9x13).
5. In a small heavy saucepan, combine the brown sugar, butter and cream. Bring to a boil, stirring to dissolve the sugar. Boil, stirring occasionally, for 3 minutes, or until slightly thickened. Remove from the heat and let cool for 10 minutes, or until the glaze thickens slightly but is still pourable.
6. Set the cake, still on the wire rack, on a baking sheet. Drizzle the glaze slowly over the top, letting some of it run down the side. Trasfer the cake to a serving plate and let the glaze set before serving.
NOTE: when I made this cake for the church thing, I was stressed out. I didn't make homemade caramel sauce/glaze to go over it. Because I was making a crazy amount of cakes for the church thing or having people help me make a crazy amount of cakes for it, I crumbled under the pressure and bought the caramel topping. The world did not come to a screeching halt as we know it and no one cared that I had purchased it. I used Mrs. Richardson's caramel/butterscotch topping, you can find it with the ice cream toppings. It is my favorite. It won't solidify on the cake. It will be ooey gooey and rich and wonderful though. I think that I put a spoonful on each cake piece after it was cut and put on the plate to serve. So, you will know which strategy is best for you, just be aware of your options.
The best apple pie you'll ever eat
Okay, another recipe, I know, I know. But I just can't help myself with it being fall and all. Trying to psyche myself up that it IS fall. Everywhere but here. But the apple sales at the grocery stores tell me it is autumn, so therefore I believe that it is.
Can I tell you how much I love this recipe for Apple Pie? And I haven't made other apple pies so I can't really compare it to much. When I found this pie recipe I was done looking.
And I think that I have frozen it before, in it's uncooked state. Why not? You buy frozen pies that way. But to tell you that I did and it turned out fine and how I did it, I can't. Because I may not actually remember how, but that might mean that I am old and we all know that I'm not so....Enough rambling, here it is.
Apple Crunch Pie
from Woman's Day or Family Circle Magazina circa 1991 or 1992
1 pie crust for the bottom
Topping:
1 C. flour
1/2 C. brown sugar
1/2 C. white sugar
1 tsp. cinnamon
1 stick cold marg. cut in small pieces
Mix in together, cut in butter with a pastry blender or two table knives.
Filling:
7 medium granny smith apples
1 Tbsp. lemon juice
1/2 C. sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Heat oven to 450 degrees F. Place oven rack in lowest position. Put pie plate on cookie sheet.
Peel, halve and core apples, slice 1/8 inch thick. Or however you like them. Add other ingredients for filling. Layer in pie plate, mounding in center. Pat topping over apples. Bake 15 minutes and reduce heat to 350 for 45 minutes. Put foil around eges or on op if it starts to get too brown.
NOTE: I use this recipe for apple crisp when I make it. For apple crisp, I bake for aprox. 1 hr. at 350. When making the pie recipe, the apples will be tall in the pie crust. But after baking they will sink down, so you want it to be tall otherwise you'll have a thin pie. We wouldn't want a thin pie, would we?
Can I tell you how much I love this recipe for Apple Pie? And I haven't made other apple pies so I can't really compare it to much. When I found this pie recipe I was done looking.
And I think that I have frozen it before, in it's uncooked state. Why not? You buy frozen pies that way. But to tell you that I did and it turned out fine and how I did it, I can't. Because I may not actually remember how, but that might mean that I am old and we all know that I'm not so....Enough rambling, here it is.
Apple Crunch Pie
from Woman's Day or Family Circle Magazina circa 1991 or 1992
1 pie crust for the bottom
Topping:
1 C. flour
1/2 C. brown sugar
1/2 C. white sugar
1 tsp. cinnamon
1 stick cold marg. cut in small pieces
Mix in together, cut in butter with a pastry blender or two table knives.
Filling:
7 medium granny smith apples
1 Tbsp. lemon juice
1/2 C. sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Heat oven to 450 degrees F. Place oven rack in lowest position. Put pie plate on cookie sheet.
Peel, halve and core apples, slice 1/8 inch thick. Or however you like them. Add other ingredients for filling. Layer in pie plate, mounding in center. Pat topping over apples. Bake 15 minutes and reduce heat to 350 for 45 minutes. Put foil around eges or on op if it starts to get too brown.
NOTE: I use this recipe for apple crisp when I make it. For apple crisp, I bake for aprox. 1 hr. at 350. When making the pie recipe, the apples will be tall in the pie crust. But after baking they will sink down, so you want it to be tall otherwise you'll have a thin pie. We wouldn't want a thin pie, would we?
Pumpkin Cake Roll
People love this. This is one of those recipes that you can make ahead of time and stash in the freezer for Thanksgiving or Christmas. Or would be a nice Halloweeny/fall treat. Just be sure to wrap in double or triple in plastic wrap so that the cake part does not dry out.
Pumpkin Cake Roll
from A Taste of the Country cookbook, pg. 76
submitted by Sally Weaver, New Baden, Illinois
Cake:
3 eggs
1 C. sugar
2/3 C. cooked pumpkin
1 tsp. lemon juice
3/4 C. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling:
1 C. powdered sugar
2 packages (3 oz. each, so 6 oz. total) cream cheese
4 Tbsp. butter (1/4 C.)
1/2 tsp. vanilla
To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-inch x 10-inch x 1-inch jelly roll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confections' (powdered) sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 inch of edges. Roll back up; chill. Dust with additional confectioners' sugar before serving. Yield: 10-12 servings.
NOTE: I cut off the ragged ends after I've rolled it with the filling inside when I make this. They are for the cook or the helper to eat. I also mostly make these rolls to give away so I cut them into two and wrap and give a 1/2 of a cake away when I give as gifts at Christmas time. I also sometimes make more filling and fill the pumpkin roll fatter than it says to. Also be sure that you have your jelly roll pans greased and floured really well. When the cake is HOT, I also go around it gingerly with a spatula to be sure that it's loosened and will spill onto the towel well and not tear coming out of the pan. This is not a hard cake to make but is a little labor intensive, the last thing you want to happen is to have it tear on you coming out of the pan.
Pumpkin Cake Roll
from A Taste of the Country cookbook, pg. 76
submitted by Sally Weaver, New Baden, Illinois
Cake:
3 eggs
1 C. sugar
2/3 C. cooked pumpkin
1 tsp. lemon juice
3/4 C. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling:
1 C. powdered sugar
2 packages (3 oz. each, so 6 oz. total) cream cheese
4 Tbsp. butter (1/4 C.)
1/2 tsp. vanilla
To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-inch x 10-inch x 1-inch jelly roll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confections' (powdered) sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 inch of edges. Roll back up; chill. Dust with additional confectioners' sugar before serving. Yield: 10-12 servings.
NOTE: I cut off the ragged ends after I've rolled it with the filling inside when I make this. They are for the cook or the helper to eat. I also mostly make these rolls to give away so I cut them into two and wrap and give a 1/2 of a cake away when I give as gifts at Christmas time. I also sometimes make more filling and fill the pumpkin roll fatter than it says to. Also be sure that you have your jelly roll pans greased and floured really well. When the cake is HOT, I also go around it gingerly with a spatula to be sure that it's loosened and will spill onto the towel well and not tear coming out of the pan. This is not a hard cake to make but is a little labor intensive, the last thing you want to happen is to have it tear on you coming out of the pan.
Wednesday, October 7, 2009
Using Dehydrated apples
Apple Pie Filling
from the Basic Food Storage Cookbook, pg. 15
1 2/3 Cups dry apple slices
2 Tbsp. cornstarch
1/4 Tbsp. salt
1/2 tsp. cinnamon
2 1/2 Cups water 2/3 Cup sugar
2 Tbsp. lemon juice (optional)
1/4 tsp. nutmeg
Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occassionally. Preheat oven to 425 degrees F, place in oven and bake 40 minutes or until golden brown in pastry shell.
Apple Crisp (with above pie filling)
from the Basic Food Storage Cookbook, pg. 15
Put pie filling in a greased spare pan.
Mix together:
1/4 C. flour
1/4 tsp. salt
2 Tbsp. sugar
1/4 C. butter
1/4 C. rolled oats or oatmeal
Mix together thoroughly and spread over pie filling and bake in 375 degree F oven for 25 minutes.
Dutch Apple Pie
from the Basic Food Storage Cookbook, pg. 15
1 pie crust, uncooked
Filling:
In saucepan, place:
2 C. dred apples, firmly packed
Pour 2 Cups boiling water over apples and let stand for at least 5 minutes.
Mix together:
1/3 C. sugar
2 Tbsp. flour
1/2 tsp. cinnamon
Add to the apple mix and continue cooking until thick. Stire constantly to prevent scorching. Pour mixture into pie shell and dot with 1 Tbsp. butter.
Topping:
1/3 C. firmly packed brown sugar
1/2 C. flour
1/4 C. butter or marg
Cut into each other until crumbly. Sprinkle over the apple mixture, and place in 350 degree F over for 55 minutes.
from the Basic Food Storage Cookbook, pg. 15
1 2/3 Cups dry apple slices
2 Tbsp. cornstarch
1/4 Tbsp. salt
1/2 tsp. cinnamon
2 1/2 Cups water 2/3 Cup sugar
2 Tbsp. lemon juice (optional)
1/4 tsp. nutmeg
Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occassionally. Preheat oven to 425 degrees F, place in oven and bake 40 minutes or until golden brown in pastry shell.
Apple Crisp (with above pie filling)
from the Basic Food Storage Cookbook, pg. 15
Put pie filling in a greased spare pan.
Mix together:
1/4 C. flour
1/4 tsp. salt
2 Tbsp. sugar
1/4 C. butter
1/4 C. rolled oats or oatmeal
Mix together thoroughly and spread over pie filling and bake in 375 degree F oven for 25 minutes.
Dutch Apple Pie
from the Basic Food Storage Cookbook, pg. 15
1 pie crust, uncooked
Filling:
In saucepan, place:
2 C. dred apples, firmly packed
Pour 2 Cups boiling water over apples and let stand for at least 5 minutes.
Mix together:
1/3 C. sugar
2 Tbsp. flour
1/2 tsp. cinnamon
Add to the apple mix and continue cooking until thick. Stire constantly to prevent scorching. Pour mixture into pie shell and dot with 1 Tbsp. butter.
Topping:
1/3 C. firmly packed brown sugar
1/2 C. flour
1/4 C. butter or marg
Cut into each other until crumbly. Sprinkle over the apple mixture, and place in 350 degree F over for 55 minutes.
Pumpkin Cookies
Nothing smells like fall to me like these pumpkin cookies do when they are baking.
Blanche's Pumpkin Chocolate Chip Cookies
1 1/2 C. sugar
1/2 C. shortening, or butter, or margerine
1 egg
1 C. pumpkin
2 1/2 C. flour
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 C. nuts(you have my permission to omit if you want)
1/2 C. chocolate chips (My family would be unhappy if I only put in 1/2 C.)
Bake at 350 degrees for 10-12 minutes
You may want to lightly, lightly grease the baking pans before scooping the dough onto them.
Blanche's Pumpkin Chocolate Chip Cookies
1 1/2 C. sugar
1/2 C. shortening, or butter, or margerine
1 egg
1 C. pumpkin
2 1/2 C. flour
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 C. nuts(you have my permission to omit if you want)
1/2 C. chocolate chips (My family would be unhappy if I only put in 1/2 C.)
Bake at 350 degrees for 10-12 minutes
You may want to lightly, lightly grease the baking pans before scooping the dough onto them.
Pie Crust
Easy Pie Crust
from Martha Stewart Living
Makes 2
Prep time-40 minutes
Total time-1 hr., 40 minutes
Shortcut your way to wonderful pies all summer. Prepare the crust ahead, and keep them in the freezer.
2 1/2 C. all purpose flour (I use King Arthur brand flour for this)
1 tsp. salt
1 tsp. sugar
2 sticks chilled unsalted butter, cut into pieces
1-To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour, 1 teaspoon each salt and sugar in a medium-size bowl. Cut the unsalted butter into pieces. With a pastry blender, cut in butter with the dry mixture until it resembles coase meal.
2-Add 4 tablespoons ice water; work with hands until dough just comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. NOTE: We live in a dry climate. It takes more water than they say, do it gingerly but still be prepared to maybe need more than what they say here. You do not want a wet sticky dough, though.
3-Divde dough in half, and flatten halves into disks. Wrap the dough in plastic; refrigerate at least 1 hour.
4-To form the pie shell, roll the dough on a floured surface until you have a thin round. Wrap around rolling pin and carefull unroll over a 9-inch pie plate.
5-Fit gently into bottom and side of plate. Use kitchen shears to cut to a 1-inch overhang; fold under, and seal to form a rim.
6-Crimp rim with fingertips and knuckle. Repeat with remaining crust (or use for the top of a fruit pie). If you wish to freeze at this point, wrap each with plastic, stack, and freeze.
NOTE: leftover rolled pastry can be sprinkled with cinnamon sugar and baked at 400 degrees for about five minutes for a low sugar shortbread type treat.
from Martha Stewart Living
Makes 2
Prep time-40 minutes
Total time-1 hr., 40 minutes
Shortcut your way to wonderful pies all summer. Prepare the crust ahead, and keep them in the freezer.
2 1/2 C. all purpose flour (I use King Arthur brand flour for this)
1 tsp. salt
1 tsp. sugar
2 sticks chilled unsalted butter, cut into pieces
1-To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour, 1 teaspoon each salt and sugar in a medium-size bowl. Cut the unsalted butter into pieces. With a pastry blender, cut in butter with the dry mixture until it resembles coase meal.
2-Add 4 tablespoons ice water; work with hands until dough just comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. NOTE: We live in a dry climate. It takes more water than they say, do it gingerly but still be prepared to maybe need more than what they say here. You do not want a wet sticky dough, though.
3-Divde dough in half, and flatten halves into disks. Wrap the dough in plastic; refrigerate at least 1 hour.
4-To form the pie shell, roll the dough on a floured surface until you have a thin round. Wrap around rolling pin and carefull unroll over a 9-inch pie plate.
5-Fit gently into bottom and side of plate. Use kitchen shears to cut to a 1-inch overhang; fold under, and seal to form a rim.
6-Crimp rim with fingertips and knuckle. Repeat with remaining crust (or use for the top of a fruit pie). If you wish to freeze at this point, wrap each with plastic, stack, and freeze.
NOTE: leftover rolled pastry can be sprinkled with cinnamon sugar and baked at 400 degrees for about five minutes for a low sugar shortbread type treat.
Monday, October 5, 2009
A thought
Last night I was contemplating what I need to can this fall. Then thoughts turned to getting ready for Thanksgiving and Christmas which are just around the corner. Saturday I made chicken pot pies because we had leftover chicken and I made the pie dough from scratch. Doesn't sound like a big deal but I have heard all my life how difficult it is to make a good pie crust and my mom always bought the prepared kind because she couldn't make pie crust. We didn't eat that much pie anyway...but I've got this stigma hanging over me that it's easier or better to buy the prepared kind. And sometimes it is, I don't have a problem with buying it. But I was thinking...now when I am not as busy as I am going to be in a month...now is the time to make up some pie crust dough into disks or balls and freeze it for pies for Thanksgiving. Or I could get fancy and roll them out on plastic wrap then roll them up like they do with the prepared kind. Or even to have on hand for chicken pot pie or peach pie or apple pie. I am going to have to do that.
Friday, October 2, 2009
Menu with what's on sale Sept. 30- Oct. 6
We've have been hot for so long here in Arizona that now that it's cooling off it is glorious. And by cooling off I mean down to the chilly mid 90's. But we'll take it. So if you are somewhere other than "here" and have felt that my menus haven't reflected the crisp coolness of fall, you're right. I'm still of the mindset that a cold salad is what I want for dinner some nights. Or light, like just a sandwich or wrap or quesadilla. Not too creative a menu for you this week. If you're in need of other ideas, the side bar holds lots of blogs and sites that offer menu ideas.
$70.75
Breakfast
1-Pancakes, syrup, apple juice
2-Oatmeal
3-Cold cereal, milk
4-Pancakes
5-Oatmeal
6-Cold cereal, milk
7-Pancakes
Lunch
1-PB&J sandwich, orange segments, granola bar
2-Bologna sandwich, grapes, granola bar
3-PB&J sandwich, apple, pretzels
4-Bologna sandwich, grapes, pretzels
5-PB&J sandwich, pretzels, cake
6-Canned pasta
7-Chicken noodle soup
Dinner
1-Hamburger Stroganoff over egg noodles, steamed carrots
see http://simplyrecipes.com/recipes/hamburger_stroganoff/
2-Progresso soup, french bread
3-Grilled Chicken kebob Salad see http://food.aol.com/experts/tyler-florence/ Scroll down and click onto Grilled Chicken Kebob Salad for a quick video. If it were me, I would probably partially cook the sausages first before grilling them. If you don't use all of the sausages or have leftovers, put them in the Spaghetti sauce for idea #4 if you wish.
4-Spaghetti, sauce and garlic toast
5-Fish sticks, yams, steamed broccoli. Cake for dessert
6-Grilled cheese sandwich, tomato soup, carrot sticks
7-Pizza, leftover vegetables
Grocery List:
Albertsons
Bar S bologna, $1.67
Red Baron Pizza, $2.99
Romaine, $1.00
Carrots, 2 lbs. for $1
French bread, .79 with coupon in Wed. ad, limit 2, buy 2
Bashas
I received a coupon booklet in the mail that is pink and has Shocker coupons in it. Some great deals.
Red seedless grapes, .77 lb, buy 2 lbs.
Broccoli or Cauliflower, .69 lb.
Challenge butter, .88 for 8 oz., free with coupon (go to the couponsense blog to print two off, side bar. Go to www.challengedairy.com/special-offers/ for another. Check out http://www.couponsense.com/ for other coupons and deals)
Progresso Classics soup, .99, buy 3
Campbell's pasta, .49, buy 3
Daisy sour cream, .99
Bashas milk, $1.99, buy 2
mushrooms, $1.49
Eggs, I've allowed, $1.39
Kraft singles, $1.48 with coupon from the Shocker coupon book
Quaker buy 5 promo with coupon in Wed. ad for $3 off
1-Quaker Oats, $1.99
2-Aunt Jemima Pancake mix, $1.99
3-Aunt Jemima syrup, $1.99
4-Quaker cereal, $1.99
5-Quaker granola bars, $1.99
Fry's
Lean ground beef, $1.67 lb., buy 2 lb. chub for $3.34
Betty Crocker cake mix, .77
Navel oranges, .77 lb, buy 2 lbs. at $1.54
Campbell's chicken noodle and tomato soup, buy 4, 2 of each. Look for a coupon for this
Gorton's fish sticks, $2.99 (there are 18, you may need another package?)
Kroger Value apple juice cocktail, $1.29
Kroger Value bread, .88, buy 4
Kroger Value or Fry's spaghetti, .88
Kroger Value spaghetti sauce, $1.15
Egg noodles, I'ved allowed $2.00
Kroger Value peanut butter, $1.29
Fry's pretzels, I'ved allowed for $1.30
Betty Crocker frosting, 2/$3, buy 1
Kroger dinner sausage, $3.50
Jelly, I'ved allowed for $2.50
Sprouts
Yams, .88 lb, buy 3 lbs. at $2.64
Gala apples, .88 lb., buy 3 lbs. at $2.64
Other great deals this week:
Kroger Value corn flakes, .99-Fry's
Kroger Value Potatoes, 10 lb. bag, $2.97-Fry's
Pork Loin, $1.57 lb.-Albertson's
Farmland sausage, $1-Albertson's
Carolina smoked turkey or turkey pastrami, $3.99 lb.
Kraft single, $1.67
Asparagus, 4lb./$5-sprouts
Navel oranges, .88 lb.-Sprouts
BC 80 calorie potatoes, .99-Bashas
BC Hamburger Helper, .99-Bahsas
Sargento shredded cheese, $1.88-Bashas
Food Club lunch meat, $2.99-Bashas
Campbells Pork n Beans, 3/$1-Bashas
Campbell's soup, 10/$10-Bashas
Items I don't have on the grocery list:
bay leaves
Parmesan cheese
lemon juice
parsley
onion
paprika
mayonnaise
$70.75
Breakfast
1-Pancakes, syrup, apple juice
2-Oatmeal
3-Cold cereal, milk
4-Pancakes
5-Oatmeal
6-Cold cereal, milk
7-Pancakes
Lunch
1-PB&J sandwich, orange segments, granola bar
2-Bologna sandwich, grapes, granola bar
3-PB&J sandwich, apple, pretzels
4-Bologna sandwich, grapes, pretzels
5-PB&J sandwich, pretzels, cake
6-Canned pasta
7-Chicken noodle soup
Dinner
1-Hamburger Stroganoff over egg noodles, steamed carrots
see http://simplyrecipes.com/recipes/hamburger_stroganoff/
2-Progresso soup, french bread
3-Grilled Chicken kebob Salad see http://food.aol.com/experts/tyler-florence/ Scroll down and click onto Grilled Chicken Kebob Salad for a quick video. If it were me, I would probably partially cook the sausages first before grilling them. If you don't use all of the sausages or have leftovers, put them in the Spaghetti sauce for idea #4 if you wish.
4-Spaghetti, sauce and garlic toast
5-Fish sticks, yams, steamed broccoli. Cake for dessert
6-Grilled cheese sandwich, tomato soup, carrot sticks
7-Pizza, leftover vegetables
Grocery List:
Albertsons
Bar S bologna, $1.67
Red Baron Pizza, $2.99
Romaine, $1.00
Carrots, 2 lbs. for $1
French bread, .79 with coupon in Wed. ad, limit 2, buy 2
Bashas
I received a coupon booklet in the mail that is pink and has Shocker coupons in it. Some great deals.
Red seedless grapes, .77 lb, buy 2 lbs.
Broccoli or Cauliflower, .69 lb.
Challenge butter, .88 for 8 oz., free with coupon (go to the couponsense blog to print two off, side bar. Go to www.challengedairy.com/special-offers/ for another. Check out http://www.couponsense.com/ for other coupons and deals)
Progresso Classics soup, .99, buy 3
Campbell's pasta, .49, buy 3
Daisy sour cream, .99
Bashas milk, $1.99, buy 2
mushrooms, $1.49
Eggs, I've allowed, $1.39
Kraft singles, $1.48 with coupon from the Shocker coupon book
Quaker buy 5 promo with coupon in Wed. ad for $3 off
1-Quaker Oats, $1.99
2-Aunt Jemima Pancake mix, $1.99
3-Aunt Jemima syrup, $1.99
4-Quaker cereal, $1.99
5-Quaker granola bars, $1.99
Fry's
Lean ground beef, $1.67 lb., buy 2 lb. chub for $3.34
Betty Crocker cake mix, .77
Navel oranges, .77 lb, buy 2 lbs. at $1.54
Campbell's chicken noodle and tomato soup, buy 4, 2 of each. Look for a coupon for this
Gorton's fish sticks, $2.99 (there are 18, you may need another package?)
Kroger Value apple juice cocktail, $1.29
Kroger Value bread, .88, buy 4
Kroger Value or Fry's spaghetti, .88
Kroger Value spaghetti sauce, $1.15
Egg noodles, I'ved allowed $2.00
Kroger Value peanut butter, $1.29
Fry's pretzels, I'ved allowed for $1.30
Betty Crocker frosting, 2/$3, buy 1
Kroger dinner sausage, $3.50
Jelly, I'ved allowed for $2.50
Sprouts
Yams, .88 lb, buy 3 lbs. at $2.64
Gala apples, .88 lb., buy 3 lbs. at $2.64
Other great deals this week:
Kroger Value corn flakes, .99-Fry's
Kroger Value Potatoes, 10 lb. bag, $2.97-Fry's
Pork Loin, $1.57 lb.-Albertson's
Farmland sausage, $1-Albertson's
Carolina smoked turkey or turkey pastrami, $3.99 lb.
Kraft single, $1.67
Asparagus, 4lb./$5-sprouts
Navel oranges, .88 lb.-Sprouts
BC 80 calorie potatoes, .99-Bashas
BC Hamburger Helper, .99-Bahsas
Sargento shredded cheese, $1.88-Bashas
Food Club lunch meat, $2.99-Bashas
Campbells Pork n Beans, 3/$1-Bashas
Campbell's soup, 10/$10-Bashas
Items I don't have on the grocery list:
bay leaves
Parmesan cheese
lemon juice
parsley
onion
paprika
mayonnaise
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