In this issue:

Wednesday's O.A.M.C. Recipe: *Butterfly Dip*
Requests & Replies from Subscribers:   Cooking on a Fixed Budget

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* Exported from MasterCook *

Butterfly Dip

Recipe By : Real Food for Real People
Serving Size : 8      Preparation Time :0:00
Categories : Appetizer                               O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Cream Cheese -- softened
2 tablespoons Chopped Green Onions
2 cloves Garlic -- minced
1 Egg White -- cooked and chopped
1/2 cup Mayonnaise
1/2 cup Fresh Parsley -- chopped
1 Egg Yolk -- cooked and chopped fine

Mix all ingredients using a blender; sprinkle finely chopped egg yolk on top.
This dip can be served with your choice of crackers or sliced fresh vegetables
(celery sticks, carrot sticks, zucchini slices, etc.)

Store in refrigerator for up to one month.

Yield: "1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 210 Calories; 22g Fat (91.4% calories from
fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 172mg
Sodium.

Exchanges: 1/2 Lean Meat; 0 Vegetable; 3 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Hi Kaylin,

Still enjoying this e-zine after years!! I have a recipe request for a cookie
recipe. I had these cookies several years ago and I believe they were called
Hawaiian Cookies or Tropical Cookies or something similar. They had coconut and
macadamia nuts and possibly bananas. There may have been white chocolate chips
too. I've searched the internet but can't come up with the recipe. Hope someone
out there can help me! Thanks in advance!

Leanne in Rochester NY
 

 
I bake a lot of homemade rolls. How can I get them doughy on the inside and hard
on the outside, like you'd get at an Italian restaurant. I've tried spraying
them with water twice during the cooking time but that didn't work. Thanks.

Di
  

There was a request recently for pasta dough recipes. I really need a recipe for
chocolate pasta! If anyone out there has this or can get it, please help!  Thanks!

Tanya
 

~ Subscriber Responses ~
 

Here is a No Roll Pie Crust Recipe for Sandi. I won a county fair competition
with this recipe almost 20 years ago and it is the only recipe I have ever used
for pie crusts. They are very flavorful, they are light and flaky, and you mix
and press it straight into the pie plate - no rolling. Very quick and easy.

No Roll Pie Crust

1 1/2 C. flour
1/2 tsp. salt
2 T. sugar
1/2 C. oil
2 T. milk

Directly in the pie plate combine flour, salt and sugar. Create a well in the
center. Mix milk and oil. Pour into the well and work the wet mix into the dry
mix to form dough. Press the dough into the plate and flute the edges. If a
baked crust is needed, bake @ 425 for 12 minutes.

Betsy in Liberty MO                         betsygourley@yahoo.com 
 

For Malory, who wanted economical recipes. Rice and spaghetti are always a good
option for an economical meal. We made this recipe up tonight. It uses about 9
oz. of Italian sausage with rice and serves 4. Fire Roasted Tomatoes are now
available for way under $1 a can, so this ends up being pretty economical.

ITALIAN SAUSAGE & RICE - Serves 4

3 3-oz. Italian (Turkey) Sausages
1-2 T. Olive oil
1 Onion, in large dice
Garlic or garlic powder
1 15oz. can Fire-roasted Tomatoes, drain, & save liquid
1/4 c. White wine
2 t. Minor’s Beef base (or Bouillon)
1 c. Raw Rice
1 t. Cajun seasoning (Penzey’s or other brand)

Place the sausages in a skillet with a little water, covered over low heat. Let
cook for 10-15 minutes or until sausages are cooked through. Remove cover and
let the rest of the water evaporate, allowing the sausages to brown. Remove
sausages from the pan. Add 1-2 T. olive oil to the pan, then add the onion, and
garlic, and sauté until onion is softened. Add the drained tomatoes. Add the
wine, scraping the pan bottom. To the tomato liquid, add enough water with the
Minor’s to make 2 cups total. Add to the pan and heat to boiling. Add rice &
Cajun seasoning; mix well, and put it all into a covered microwave-safe dish. (1
qt. CorningWare). Cook on high power for 2-3 minutes until boiling. Lower to 30%
power for @ 12minutes. Slice the sausage and mix in with the rice. Return
covered dish to microwave on 30% power for another 3-5 minutes, until rice is
tender and the liquid is absorbed.

Nancy Berlo                     nancy@nancyberlo.com
 

Re: Ideas for Mallory (Cooking on a Budget)

Try shopping at Big Lots and/or 99Cents only Stores (I don't know about other
dollar type stores). There was an article in the LA Times last Sunday
(3/23/08) about the quality of food at both of these two chains. Much of their
food items are 1) overstock, 2) being discontinued or the packaging has been
changed by the manufacturer or 3) there is a printing error on the label. The
food quality is good. You may not always find everything you want to buy at
either of these stores but often you will find quite a bit of what you need.

Develop a price book so you can track when regular grocery stores have sales on
things. Usually a particular store will put one type of item on sale every six
weeks. If you keep track of this, you will be able to see when Store A puts
chicken on sale for instance. Usually Store B will put it on 2 weeks after Store
A and Store C puts chicken on sale 2 weeks after Store B. There will generally be
at least one loss leader at each store every week.

Shop ethnic markets. They may sell some things that you have no idea how to cook
but generally their prices are good. As a college student I would hang around the
meat counter or in the produce department until I saw someone buy something I
wanted to try. Then I would approach the person and ask how they cooked the item
because I would like to try the item. Usually people were very helpful and gave
me some good recipes.

If you will be going past a store that has a particular item that you need on
sale even if you have never shopped there before, go in and buy that one item.
Last night I stopped at a market that 10 lbs of potatoes on for $1.99. Every
other store I had been in or seen the ad for had potatoes for $2.99 and up.

Generic labeled can goods, etc. are often manufactured by the same people making
the name brands. Take a look at where the item is made. They are often
considerably cheaper. When my husband was in the Army I discovered that Smuckers
6 oz jar of jam cost the same as the Army labeled 32 oz jar - and guess what -
they were made at the same location and tasted exactly alike. I won't say that
this will hold true for all generic brands but frequently it does. I recently was
looking a generic labeled chicken broth which cost about 3/5 the price of
Swanson's and the man stocking told me that it came on the same delivery truck as
the Swanson's chicken broth.

If you can, try hitting the meat counter when the store opens. I find that when I
can do this, the price of lean ground beef (as well as roasts and
steak) are often half the regular price or a little less than half. Take it home
and divide into meal sized portions and freeze.

Freeze leftovers for another meal so that you aren't eating the same meal 3 days
in a row.

I routinely freeze any small amounts of leftover cooked vegetables, meat, gravy
(anything but potatoes which do NOT freeze well) in a covered container. When the
container gets full, it becomes the base for a vegetable soup.

I try not to hit more than 3 grocery stores when I grocery shop, but I do go
through the food ads carefully and since I know that I generally buy a dozen
oranges a week, I will make the store that has oranges 10 lbs for $1.00 one of my
stops.

I have gone to cooking with powdered milk since with just my husband and I home a
half gallon of milk spoils before it is used up.

You don't say how many people you are shopping for, but if it is only one or 2
people you might try to exchange dinner nights with a friend.

Shop carefully so that you can occasionally splurge on treats - not necessarily
sweets. When I was a single parent working a full time job and throwing 200
newspapers every morning, a treat was a small beef roast or a pork chop apiece.

Check out the cookbook section of your local library for frugal ideas for meals.
I still do this occasionally even though I am no longer feeding a teenaged boy
who remained skinny no matter how much he ate (often as much or more than my
husband and I put together).

Mary in Azusa                      Tis1947@aol.com
 

This is for Malory, who needs budget ideas. I am in the same boat and here are a
few things I do. I use frozen chubs of ground turkey. It is much cheaper than
ground beef and fresh ground turkey. I use it in any recipe that calls for ground
meat. I will admit it does take some getting use to. I suggest using it highly
seasoned recipes such as chili, spaghetti sauce until you get use to the flavor.
I use it in a regular meatloaf recipe, because it is low fat there is less
shrinkage and you can get more mileage out of it. When it comes to chicken I only
use thighs. They can be used in almost any recipe that calls for breasts, just
cook them a little longer. I also use sharp cheddar cheese instead of regular,
the stronger flavor lets me use less. I make stir-fry's with a little cut up
chicken and lots of veggies. I find that in most recipes you can use a lot less
meat than originally called for. I use meat as a flavoring thing not the main
ingredient. The only time I use cuts of meat such as pork chops is when they are
on mark down (about to expire) at the regular grocery store. I usually shop at a
discount grocery store.

Rochelle in San Diego                     Rochelle49@cox.net
 

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