wow Ray, I may have to try this myself!! Lord knows I love butter, carmelized onions, and noodles. Now I just gotta shred and carmelize cabbage.
Frugal, Economical, Quick And Easy Meals
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I can see frying it in some bacon drippings and adding some crispy bacon, yum, even some sour cream for a variation.
washerboy
Well-known member
$4.00 dinner
As pickey as my teenager is...he loves this..cost about 4 bucks to make...I serve it with a salad and bread...I'm sure everyone has head of it..just forgotten:
1 can Spam
1 lage cans of baked beans
1 sm can pineapple rings
2 tbls. brown sugar
slice spam in thin slices..place beans in 8x8 cass. dish..arrange spam slices on top..arrange pineapple rings atop spam and beans..sprinkle with the brown..bake 30 minutes or until pineapple and spam brown nicely...if you want you can jazz up the beans..usually I make this on a rushed day..so I buy the baked beans that already have everything in them.
Spam was 2.29 the other day at the Kroger..Bush Baked beans were 10 for 10.
As pickey as my teenager is...he loves this..cost about 4 bucks to make...I serve it with a salad and bread...I'm sure everyone has head of it..just forgotten:
1 can Spam
1 lage cans of baked beans
1 sm can pineapple rings
2 tbls. brown sugar
slice spam in thin slices..place beans in 8x8 cass. dish..arrange spam slices on top..arrange pineapple rings atop spam and beans..sprinkle with the brown..bake 30 minutes or until pineapple and spam brown nicely...if you want you can jazz up the beans..usually I make this on a rushed day..so I buy the baked beans that already have everything in them.
Spam was 2.29 the other day at the Kroger..Bush Baked beans were 10 for 10.
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
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Nice big round tasty, juicy balls.
Today I had rice balls for the first time, ever.
MMMMMM FOOD.
The cafe owner in my office building is Italian!
We eat the four sacred food groups EVERY (F _ _ _ ING) DAY!
Pasta
Cheese
Tomato sauce
Garlic
*LOL*
and sausage oh so much sausage.
Once in a while we get a "Treat" (read: reprieve)
Today it was rice-balls with a meat, motzarella and peas center.
Today I had rice balls for the first time, ever.
MMMMMM FOOD.
The cafe owner in my office building is Italian!
We eat the four sacred food groups EVERY (F _ _ _ ING) DAY!
Pasta
Cheese
Tomato sauce
Garlic
*LOL*
and sausage oh so much sausage.
Once in a while we get a "Treat" (read: reprieve)
Today it was rice-balls with a meat, motzarella and peas center.
Ray, I told a coworker today about your recipe (she's a Polish-descent Michiganer that's older than me). I started describing it and she knew immediately what it was. She said, knowing what I like to eat, that I'd really love this dish. She said she also put about a tablespoon of cottage cheese in hers once it was all pulled together in the one pot.
rayjay
Well-known member
Bob. Yes cottage cheese. My dad was not crazy about the cabbage, (dont know why, his mother made this), SO Make the same receipe, exclude the fried cabbage and stir in a small container or more or less of cottage cheese to the hot noodles and onions and butter. Or you can use farmers cheese.
Just thought of something else...... I wonder how FETA cheese would be with the hot noodles, onions, butter, and pepper.
Just thought of something else...... I wonder how FETA cheese would be with the hot noodles, onions, butter, and pepper.
aquarius1984
Well-known member
This is whats for supper in the South Cheshire contingency of Vintage Appliance collectors.
Any guesses as to what we are having?
I know im going to get shot down for using Self Raisng flour but once wont harm, besides its cold out and I cant be bothered to get Plain.
Any guesses as to what we are having?
I know im going to get shot down for using Self Raisng flour but once wont harm, besides its cold out and I cant be bothered to get Plain.
aquarius1984
Well-known member
Served with a bit of what we fancied.
Ready Roasted Ham joint and Potato Croquettes.
Ready Roasted Ham joint and Potato Croquettes.
Hmmmm I see a leek and some flour and milk and cheese? and what's in that square tub? marge? I'm guessing some sort of leek pie or soup .
ronhic
Well-known member
mmmmm
Not only are you a washing machine tart, but a supermarket tart too!
Tesco's
Waitrose
AND Sainsburys.....
All you need is Morrisons and ASDA and you'ld have a full house....
Now, are you doing Baked Ham with croquettes and baked cauliflower and Leek in a cheese sauce (the leeks sauteed in lovely Lurpak first.......) a'la Cauliflower cheese.
At the very least, I think there is a cheese sauce of some sort happening as you commented on the self raising flour whish you don't normally use in sauces.....
Not only are you a washing machine tart, but a supermarket tart too!
Tesco's
Waitrose
AND Sainsburys.....
All you need is Morrisons and ASDA and you'ld have a full house....
Now, are you doing Baked Ham with croquettes and baked cauliflower and Leek in a cheese sauce (the leeks sauteed in lovely Lurpak first.......) a'la Cauliflower cheese.
At the very least, I think there is a cheese sauce of some sort happening as you commented on the self raising flour whish you don't normally use in sauces.....
aquarius1984
Well-known member
shopping in cheshire
Yes it was Cauliflower Cheese!
Occasionally indulge in "Nursery Food' although Paul did say he fancied it for supper.
Supermarket Tart ? Well I wouldnt be seen dead in Morrisons considering the way they treat staff and for how low their pay is - im not supporting that.
I work for Tesco so most of the weekly shop is done there but Waitrose is great for a change and to splash out on some treats
Asda is another one I wouldnt be seen too often in considering the majority of their stores are dirty, poor food quality and always jam packed with 16 year olds pushing prams around.
Think the type depicted by Vicky Pollard.
And dont get me onto Sainsburys, better than Asda but one finds the attitudes of those who shop (and the staff who like to look down their nose at you) there a little too falsely snobby/pretentious for my liking considering they are paying over the odds for exactly what Tesco/Waitrose sell yet thet seem to think the inks used in colouring the packaging makes up for the quality.
Anyhoos heres the nosh!
Custard slices for afters from the wonderful patisserie in the local farmshop made using local ingredients.
Yes it was Cauliflower Cheese!
Occasionally indulge in "Nursery Food' although Paul did say he fancied it for supper.
Supermarket Tart ? Well I wouldnt be seen dead in Morrisons considering the way they treat staff and for how low their pay is - im not supporting that.
I work for Tesco so most of the weekly shop is done there but Waitrose is great for a change and to splash out on some treats
Asda is another one I wouldnt be seen too often in considering the majority of their stores are dirty, poor food quality and always jam packed with 16 year olds pushing prams around.
Think the type depicted by Vicky Pollard.
And dont get me onto Sainsburys, better than Asda but one finds the attitudes of those who shop (and the staff who like to look down their nose at you) there a little too falsely snobby/pretentious for my liking considering they are paying over the odds for exactly what Tesco/Waitrose sell yet thet seem to think the inks used in colouring the packaging makes up for the quality.
Anyhoos heres the nosh!
Custard slices for afters from the wonderful patisserie in the local farmshop made using local ingredients.
aquarius1984
Well-known member
2
ronhic
Well-known member
YAY!!!
I win......!
Rod (partner) just commented about the scrumptiousness of it...
I can almost smell the browned cheese sauce.....
We had Tesco's, Sainsburys and Safeway near us in London...but to be honest, we tended to 75% of the shopping in Lidl....and say what you will, but a pound goes a lot further and on staples, I am not after big brands
I win......!
Rod (partner) just commented about the scrumptiousness of it...
I can almost smell the browned cheese sauce.....
We had Tesco's, Sainsburys and Safeway near us in London...but to be honest, we tended to 75% of the shopping in Lidl....and say what you will, but a pound goes a lot further and on staples, I am not after big brands
hotpoint9534
Well-known member
I work for Sainsbury's and would like to say that 95% of the staff in our store are honest and hardworking and would not think of looking down their nose at customers.
Tom.
Tom.
Tom - my feelings exactly, made great friends at Sainsbury's, some of the nicest people I know, and have also been praised many times by customers for our customer service... the quality is definitely in their products and they are no more expensive than Tesco or Asda for that matter for products of equal or better quality. If anything, in the local Tesco stores both in Lincoln and London, you're often lucky to get more than a word out of the cashier.
Some people's perception of a "Sainsbury's shopper" really does make me laugh sometimes, I've served people from all walks of life and the majority of them are not snobby or pretentious at all.
Jon
Some people's perception of a "Sainsbury's shopper" really does make me laugh sometimes, I've served people from all walks of life and the majority of them are not snobby or pretentious at all.
Jon
seamusuk
Well-known member
Sainsburys,,,
The one I shop in is fine- the staff are always friendly and helpful and prices are no higher than anywhere else 90% of the time.
Personally I like Morrisons for value- far better than "Britians biggest discounter".
Also they dont screw their suppliers and try to close down local shops like the previously mentioned "discounter".
Maybe thats why Morrisons were the best performing Supermarket over Christmas?
Seamus
The one I shop in is fine- the staff are always friendly and helpful and prices are no higher than anywhere else 90% of the time.
Personally I like Morrisons for value- far better than "Britians biggest discounter".
Also they dont screw their suppliers and try to close down local shops like the previously mentioned "discounter".
Maybe thats why Morrisons were the best performing Supermarket over Christmas?
Seamus
perc-o-prince
Well-known member
Last night was Beef Stroghanoff. Pretty economical, really!
For 2 people:
1/2" wide egg noodles
Veg oil for frying
-1/2# tender beef, like sirloin tip strips (a.k.a.steakhouse tips), cut into small pieces, maybe 1/2". Price Chopper had 'em on sale this week for $3.99/lb, so you know what's in my freezer!
-pinch salt
-1/4 tsp ground pepper
-1/4 tsp garlic powder
-1/4 tsp ground nutmeg
-1 Tbsp Worcestershire
1 med. onion, halved and thinly sliced
1/2# mushrooms, thinly sliced
2 Tbsp flour
12-16 oz beef broth
3-4 oz red wine (optional)
3 Tbsp sour cream
2 Tbsp flaked or chopped parsley (optional)
Have a pot of water for cooking about 1/2# wide egg noodles. Put the noodles in just before starting the beef. Watch them while making the beef and gravy portion, and drain when al dente. Return them to the pot to keep them warm.
Mix beef w/ salt, pepper, garlic powder, nutmeg and worcestershire sauce. Saute in a little veg oil over high heat until seared (don't overcook). Set beef aside in a bowl w/ any pan juices.
Same pan: In 3 tbsp veg oil, saute onion and mushrooms over medium-high heat until both have rich color but aren't burnt (season w/ a little salt & pepper). Sprinkle w/ 2 tbsp flour and stir for about 1 minute to cook the flour a little.
Add about 12 oz beef broth, stiring constantly to make a gravy. Have a bit extra on hand in case you need it to make a full bodied (thick) gravy. You could also add a little red wine w/ the broth if desired, for a richer flavor. Cook on medium heat for at least 2 minutes to be sure the thickness is correct.
Just before serving, return the meat to the gravy w/ about 3 tbsp sour cream, stir, and heat gently until bubbling. Serve over hot egg noodles.
Sorry, I didn't take a picture! :-(
Chuck
For 2 people:
1/2" wide egg noodles
Veg oil for frying
-1/2# tender beef, like sirloin tip strips (a.k.a.steakhouse tips), cut into small pieces, maybe 1/2". Price Chopper had 'em on sale this week for $3.99/lb, so you know what's in my freezer!
-pinch salt
-1/4 tsp ground pepper
-1/4 tsp garlic powder
-1/4 tsp ground nutmeg
-1 Tbsp Worcestershire
1 med. onion, halved and thinly sliced
1/2# mushrooms, thinly sliced
2 Tbsp flour
12-16 oz beef broth
3-4 oz red wine (optional)
3 Tbsp sour cream
2 Tbsp flaked or chopped parsley (optional)
Have a pot of water for cooking about 1/2# wide egg noodles. Put the noodles in just before starting the beef. Watch them while making the beef and gravy portion, and drain when al dente. Return them to the pot to keep them warm.
Mix beef w/ salt, pepper, garlic powder, nutmeg and worcestershire sauce. Saute in a little veg oil over high heat until seared (don't overcook). Set beef aside in a bowl w/ any pan juices.
Same pan: In 3 tbsp veg oil, saute onion and mushrooms over medium-high heat until both have rich color but aren't burnt (season w/ a little salt & pepper). Sprinkle w/ 2 tbsp flour and stir for about 1 minute to cook the flour a little.
Add about 12 oz beef broth, stiring constantly to make a gravy. Have a bit extra on hand in case you need it to make a full bodied (thick) gravy. You could also add a little red wine w/ the broth if desired, for a richer flavor. Cook on medium heat for at least 2 minutes to be sure the thickness is correct.
Just before serving, return the meat to the gravy w/ about 3 tbsp sour cream, stir, and heat gently until bubbling. Serve over hot egg noodles.
Sorry, I didn't take a picture! :-(
Chuck
perc-o-prince
Well-known member
BTW- that should have been 1/2# wide egg noodles, not 1/2" wide egg noodles.
I also forgot to mention that this can be served with any veg your heart desires, or a salad!
Chuck
I also forgot to mention that this can be served with any veg your heart desires, or a salad!
Chuck
Hey Ray!!
I made the Haluski this afternoon, took quite a while to carmelize the cabbage and the onions. Not bad. I probably didn't put as much salt & pepper in it as you would, but it still has a subtle kick to it.
I made the Haluski this afternoon, took quite a while to carmelize the cabbage and the onions. Not bad. I probably didn't put as much salt & pepper in it as you would, but it still has a subtle kick to it.
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
The Paczki Are Coming.
Polish donuts = no hole.
The Gadget asked me If I know what Polish donunts are. I replied that I, in fact, did not know. To be a wise-@$$, I asked if they have holes. Stunned in disbelied he said they do not, actually.... OMG!
We ate some and they were MOST FINE!
Here is a write-up in his local supermarkets advertisement flyer:
Paczki(Say POONCH-key)
Paczki are traditional Polish doughnuts. They are deep-fried pieces of dough shaped into a flattened sphere and filled with jam or other sweet fillings. Fresh paczki are usually covered with powdered sugar, icing or glazed. Traditionally paczki were made to use up all the lard, sugar and fruit in the house, which are forbidden during Lent. They are eaten especially on Fat Tuesday, the last Tuesday before Lent. Prunes are considered the traditional filling, but many others are used as well, including Lemon, Bavarian Creme Apple and Raspbberry.
They are delicious.
IMHO Fat Tuesday is the DAY before lent and fruits in my version of Voodoo are certainly acceptable.
(AFAIK the Polish Catholic Church is a breakaway faction of the Roman Catholic Chruch. (It merely does not send money or have allegiance to the Pope.) Which branch of Christianity says no fruit during Lent is a mystery to me.
Just thought I'd share. LOL
Polish donuts = no hole.
The Gadget asked me If I know what Polish donunts are. I replied that I, in fact, did not know. To be a wise-@$$, I asked if they have holes. Stunned in disbelied he said they do not, actually.... OMG!
We ate some and they were MOST FINE!
Here is a write-up in his local supermarkets advertisement flyer:
Paczki(Say POONCH-key)
Paczki are traditional Polish doughnuts. They are deep-fried pieces of dough shaped into a flattened sphere and filled with jam or other sweet fillings. Fresh paczki are usually covered with powdered sugar, icing or glazed. Traditionally paczki were made to use up all the lard, sugar and fruit in the house, which are forbidden during Lent. They are eaten especially on Fat Tuesday, the last Tuesday before Lent. Prunes are considered the traditional filling, but many others are used as well, including Lemon, Bavarian Creme Apple and Raspbberry.
They are delicious.
IMHO Fat Tuesday is the DAY before lent and fruits in my version of Voodoo are certainly acceptable.
(AFAIK the Polish Catholic Church is a breakaway faction of the Roman Catholic Chruch. (It merely does not send money or have allegiance to the Pope.) Which branch of Christianity says no fruit during Lent is a mystery to me.
Just thought I'd share. LOL
