Too Busy to Be Unprepared
by Holly
1 – 8 oz can pineapple chunks in juice, undrained
1 large banana, sliced
1 – 12 oz. can evaporated milk, chilled
1 t. rum extract
1 t. coconut extract
3 c. ice cubes
Combine all in blender and blend until smooth.
Grocery List:
pineapple chunks
banana
evaporated milk
rum extract
coconut extract
Approximate cost: $3.87
by Holly
1/2 c. green onions, chopped
1 lb craw fish tails
1 c. sliced mushrooms
1 stick margarine
4 T. flour
2 T. garlic powder
1 t. Worcestershire sauce
2 t. creole seasoning (We like this one.)
3-5 drops Tabasco sauce (Chris loves this flavor.)
1 12 oz. carton sour cream
Sauté onions, craw fish, and mushrooms in melted margarine in a frying pan on medium high heat. Lower heat to medium low and add flour, stirring constantly to form a thick paste. Add garlic, Worcestershire and creole seasoning and cook for 10 minutes. Lower heat to low and stir in sour cream. Do not boil or overheat. Serve over rice, noodles or in pastry shells. Serves 6. From my good friend Melissa R.–a south Louisianan girl.
Grocery List:
green onions
1 lb craw fish tails
mushrooms
margarine
flour
garlic powder
Worcestershire sauce
creole seasoning
Tabasco sauce
sour cream
Approximate cost: $9.78
by Holly
2 lbs. ground beef
1 can Ro-tel
1 lb. brick chili (Here is one kind. It’s usually found by the sausage.)
1 lb. Velveeta
1/2 pt. whipping cream
1 t. salt
1/4 t. pepper
Brown ground beef in a frying pan on medium high heat. Lower heat to medium low and blend in Ro-tel and brick chili until it is simmering–about 5-10 minutes. Cube Velveeta and add one at a time. Stir until melted. Last, turn heat down to low and stir in the whipping cream, salt and pepper. Let cook another 5 minutes. Spoon over Doritos. Great for a large crowd!
Grocery List:
2 lbs. ground beef
Ro-tel
brick chili 1 lb. Velveeta
whipping cream
salt
pepper
Approximate cost: $7.54
by Holly
1 bar cream cheese
1 large carton sour cream
1 pkg. Good Season’s Italian dressing (dry)
2 (4 1/2 oz.) cans shrimp
2 t. lemon juice
1 can cream of shrimp soup
Thoroughly blend cream cheese, sour cream, lemon juice and dressing mix with a blender. With a spoon, mix in soup and shrimp. Refrigerate for 2 hours before serving. Great with Wheat Thins or Triscuit crackers (fire-roasted tomato are our favorite!).
Grocery List:
cream cheese
sour cream
Good Season’s Italian dressing mix
2 cans shrimp
lemon juice
cream of shrimp soup
Approximate cost: $6.92
by Holly
1 1/2 lbs. ground beef
1 large white onion, chopped
1 – 14 1/2 oz. can tomatoes
1 1/4 oz. pkg. taco seasoning (I really like this kind.)
1/4 c. water
3/4 c. Jiffy corn bread mix
1 T. chopped pimentos
1 small can chopped jalapeños
3/4 c. milk
1 egg, beaten
2 T. canola oil
2 c. sharp cheddar, shredded
Brown meat on medium heat in a large stock pot, adding onion at the end for another 5 minutes. Add tomatoes, taco seasoning and water. Bring to a boil on medium high heat. Then cover and reduce heat to medium low, simmering for 10 minutes.
In a large mixing bowl, combine Jiffy, pimentos, jalapeños, milk, egg and oil. Pour over meat mixture (after it has simmered for the 10 minutes). Cover and cook 15 minutes on medium low heat. Remove lid and cook 15 minutes more, adding cheese on top for the last 5 minutes. (Be careful not to burn the bottom.)
Grocery List:
ground beef
white onion
can tomatoes
taco seasoning
Jiffy corn bread mix
pimentos
1 small can chopped jalapeños
milk
1 egg
canola oil
sharp cheddar
Approximate cost: $6.33