market basket gift card giveaway!

To celebrate the launching of this new site to hold all our recipes, we are offering a $20 gift card to our favorite grocery store, Market Basket. Or, as we fondly call it:Dirty DeMoulas. We joke because we care.

This photo, which came from a complaint site in Somerville, Massachusetts, slays me. The only thing missing are a couple of random geezers standing in the middle of the aisle contemplating the purchase of Lemon Junket while their long suffering wives do the actual shopping.

One winner will be chosen at random from all who comment on either this site or our regular blog, frugal feasts. The winner will be announced on January 20th, because I am hopeful that by that date Robin and I will have all the old recipes up and cataloged.

Good Luck!

december 30, 2008: frugal feasts the meatloaf recipes

photo by Ken Williams of the Concord Monitor

Suzanne's Meatloaf:

Beef! Bacon! Worcestershire! What's not to like?

2 pounds ground pork
2 pounds 85% lean ground beef
Fresh breadcrumbs from 4 slices bread
2 eggs
1/2 cup light cream or milk
4 tablespoons worcestershire sauce
1 small onion, chopped
3-4 sprigs parsley, chopped
1 teaspoon kosher salt
fresh ground pepper to taste -- approximately 8 grindings
2/3 cup ketchup
4-6 slices bacon

Put the ground meats into a large bowl and set aside.

In a medium bowl, mix together the breadcrumbs, milk, worcestershire sauce, onion, parsley, sat and pepper. Blend well and add to the meats. Using your bare hands, gently mix everything together making sure to scrape the bottom of the bowl. Mixtures should be loose and lumpy.

Dump onto a foil lined cookie sheet and shape into a wide, low loaf shape. Frost with the ketchup and drape with the bacon. Bake at 350 degrees for 60 minutes. let rest for 10 minutes before slicing.

Serves 8 with some leftovers for sandwiches.

Robin's Meatloaf:

A delicious concoction of onion soup, barbeque sauce and parmesan!

This serves 10 with no leftovers at $1.30 per serving
Preheat oven 375
1lb lean ground pork
1lb sweet Italian sausage
2.5 lbs 80% ground beef
1 8oz. container grated parmesan cheese
10 slices bread, torn into dime sized pieces
1.5 cups evaporated milk (not sweetened condensed)
4 cloves garlic crushed
1packge dried onion soup mix
¼-cup barbecue sauce
¼-cup Worcestershire sauce
2tbls parsley fresh 1tbls dry
Barbecue sauce for top

Place bread in large bowl and cover with the evaporated milk. Add parmesan cheese, garlic, Worcestershire, dried parsley, 1/4 cup barbeque sauce, onion soup mix and blend well. Add the meats and mix until combined. Drop into a 13x9 inch baking pan and mold into a loaf. Cover with additional barbeque sauce. Bake for 1 hour at 375 degrees until cooked through. Let rest 10 minutes before slicing.

december 30: frugal feasts ultimate meatloaf sandwich

For each sandwich:

left over meat loaf
butter
mayonnaise
kosher salt
pepper
2 slices soft sandwich bread
ketchup


Slice the meatloaf as thinly as possible. Butter one side of each of two slices soft sandwich bread. Pepperidge Farm White is the best here, but whole wheat is delish too.

Layer the meatloaf onto one slice of bread and add some mayo, a pinch of kosher salt and a couple of grinds of fresh pepper. Close the sandwich and cut in half.

Squirt some ketchup onto the plate for dipping.

Please note that in order to have any meatloaf left to make this sandwich, I had to slap some hands on Monday night. I should have specified in the column that my meatloaf serves seven with some left over for sandwiches ONLY if you are ready to go to battle to keep the teenagers away from the platter. Good luck.

december 30, 2008: frugal feasts party potatoes

There is no way to overstate how delicious these are.

They are also nuclear and stay hot for a really long time--it must be the cream cheese, but whatever it is, with this recipe you never have to serve cold mashed pots again.

Don't believe how good they are? For Christmas I had each of my five darlings write a letter and draw a picture for my Mother in Law. Three of the five mentioned her potatoes in their love letters. Seriously.

This is her recipe and it would not be a holiday at the Ellinwoods without them.

Party Potatoes

To serve at least 10:

1 five pound bag of yukon gold potatoes (my favorite but really any potatoes will do)
1 8 ounce package cream cheese
2 sticks butter
1 1/2 teaspoons kosher salt, divided
fresh ground pepper
approximately 1/2 cup light cream or whole milk

Peel the potatoes and cut them into even sized pieces of about an inch. Cover with cold water, add a half teaspoon of kosher salt and bring to a boil. Boil in salted water until fork tender.

Drain well.

While the potatoes are cooking, nuke the butter and the cream cheese for about 90 seconds to heat and partially melt. Set aside.

Beat the drained potatoes using a stand or hand mixer until completely lump free and fluffy. Scrape down the sides of the bowl a few times to make sure everything is totally mixed.

Add the butter/cream cheese mixture and continue to beat. Add salt and pepper and mix again. Taste the potaotes. Add more salt if needed. (Doubtful). Add cream if needed to have the texture be smooth and light.

These potatoes can be served now, or stored in an oven safe cassarole dish and reheated for 25 minutes at 350 degrees. Cover with foil to reheat. I've made these as much as 5 days ahead and they reheat perfectly.

december 17, 2008: the frugal fete

Photo by Ken Williams of The Concord Monitor

Curried Eggs:
These are so retro, so easy and so delicious, so make a bunch. A frugal classic, and the whole batch costs just $2.25.

1 dozen jumbo eggs
½ cup mayonnaise
2 teaspoons hot madras curry powder or (other curry powder, to taste)
1 scallion trimmed and minced
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
Additional minced scallion or ground paprika, as garnish (optional)

Place the eggs in a single layer in a large stock pot. Cover by 2 inches with cool water. Cover the pot and bring to a boil over medium heat. When water starts to boil, set the timer for 6 minutes. Remove from the heat and let sit for about 15 minutes. Drain the pan and cool the eggs. When the eggs are cool, peel them and slice in half lengthwise. Pop out the yolks into a small bowl and set the whites aside on a cookie sheet in a single layer. Cover with plastic wrap if not using immediately. Mash the egg yolks with a fork until no large hunks remain. Add the rest of the ingredients and continue to mash out the lumps until you have a fairly smooth paste the consistency of frosting. If the mixture is too thick, add additional mayo by the tablespoon until it reaches the desired consistency. Spoon the mixture into a zip lock bag. Seal the bag. When ready to serve, snip the corner of the bag and squeeze the filling into the egg whites. Garnish with the scallion and or paprika if using. If you don’t have a special plate for filled eggs, use a bed of parsley to keep the eggs from rolling around.

Spicy Sausage Bites
Our version of a Southern Living Magazine staple with a total cost of $10.84 for about 16 servings.
1 28 ounce jar barbeque sauce (we like the hot ones)
1 18 ounce jar cherry or other preserves (the chunky kind, store brand is fine)
3 canned chipotle peppers, minced fine
1 Tablespoon sauce from the same can, or more or less to taste
½ cup water stirred together with 1 teaspoon cornstarch
2 pounds cocktail sized smoked sausages
2 scallions, sliced thinly as garnish (optional)

Whisk together the first five ingredients in a heavy bottomed pot. Add the sausages and bring to a boil. Turn down heat to low and simmer, stirring occasionally for about 20 minutes. Put in a chafing dish over a small candle and serve with toothpicks.

Chocolate Hazelnut Mousse

A secret recipe that tastes like way more work than it is.
8 ½ cup servings @ $4.00 for the batch
2 cups heavy whipping cream
½ cup Nutella (a chocolate hazelnut spread available in all Concord grocery stores, usually next to the peanut butter)
Chocolate sprinkles or chocolate shavings or chopped hazelnuts as garnish (optional)

Whip the cream until stiff peaks form. Add the Nutella with a spatula and slowly combine the two, stirring softly until completely combined. This will take several minutes but is well worth the effort. Spoon into decorative glasses or teacups, garnish if you like and chill until serving.

Sangria
Dry, delicious and refreshing. The fruit juice both extends and dilutes the wine, making it perfect for an afternoon event. We made three batches and there was not a drop left!
For one batch @ $5.00
1 bottle dry red wine (we like the Five Oaks brand Cabernet)
1 cup of orange juice (we like the extra pulpy kind)
Juice from one fresh lemon
2 limes thinly sliced
2 navel oranges thinly sliced
1 cup club soda
The night before the party, combine the first five ingredients in a large pitcher and stir to combine. Refrigerate until serving time. Pour into a pretty pitcher and add the club soda. Serve in wine glasses, making sure each portion gets some of the marinated fruit.

Slushy Punch
One batch makes about 20 servings, at about $5.00 (without alcohol)
From allrecipes.com. Quirky and delicious, with rum or without!

2 ½ cups sugar
6 cups water
2 (3 ounce) packages strawberry Jell-O
1 46 ounce can pineapple juice
2/3 cup fresh lemon juice from 3 lemons
1 quart orange juice
2 2-liter bottles lemon-lime soda
4 cups white rum (optional)
On the night before you plan to serve the punch, combine the sugar, water and Jell-O in a large stock pot. Bring to a boil and cook, stirring constantly, for 3 minutes. Add the next three ingredients and stir to combine. Pour into two lidded plastic containers and freeze for at least 12 hours. When ready to serve, put one container of frozen punch in a bowl. Pour one bottle of soda over and 2 cups rum if using. Stir together until punch is slushy. Serve in small glasses. When the bowl is empty, repeat.
If you forget ordon’t have time to freeze the punch, it is still delicious served over ice

december 3, 2008: frugal feasts tortellini soup and hot rolls

Tortellini Soup
Serves 6
1 26 ounce jar of tomato sauce with mushrooms or garden vegetables
1 48 ounce can low sodium chicken broth
2 tablespoons dried oregano
4 carrots, peeled and sliced into circles
½ pound fresh green beans cut into 1 inch pieces
1 small fennel bulb, cut in half and thinly sliced
1 can chickpeas, rinsed
1 16 ounce bag frozen tortellini,
1 tablespoon minced fennel fronds
Fresh grated parmesan, optional

In a large Crock-pot combine the tomato sauce, chicken broth, carrots and green beans. Cook on low for 4-6 hours. ½ hour before serving, add the tortellini and chickpeas. Stir well and re-cover the crock-pot. Cook for an additional 30 minutes, until tortellini are floating and cooked. Garnish with the fennel and the parmesan if using.

Hot Rolls
Serves 6-8
(2) 1 pound loaves frozen bread dough, thawed
3 tablespoons olive oil mixed with 2 cloves minced garlic
½ cup freshly grated parmesan cheese
1 teaspoon crushed red pepper flakes
Preheat oven to 350 degrees
Pinch each loaf into 10 pieces. Roll into balls and place in a lightly greased 13x9 inch pan. Brush tops with the oil and garlic mixture. Sprinkle with the parmesan and red pepper flakes.
Bake for 20-25 minutes until golden brown and cooked through.

november 19, 2008: frugal feasts make ahead side dishes for thanksgiving

Photo by Ken Williams of the Concord Monitor

Mashed Potatoes:
These potatoes are an Ellinwood family staple. For some reason (most likely the cream cheese) they stay hot for at least an hour, and they are so creamy and delicious we always make more than we think we could possibly need.
For ten servings:
5 pound bag of Yukon gold potatoes, peeled and cut into 2 inch chunks
8 ounces regular cream cheese
8 ounces of butter (2 sticks)
¼ cup heavy cream
2 teaspoons of salt (or to taste)
1 teaspoon fresh ground pepper
Put the potatoes into a big pot of cold water and bring to a boil on the stove. Cook, stirring infrequently, until the potatoes can be easily pierced with a fork. Drain and return to the pot.
Meanwhile, put the remaining ingredients into a microwave safe bowl and nuke for 1 minute at high power to soften the butter and the cream cheese. Set aside.
Using a hand mixer, mix the potatoes until they are creamy and completely lump free. Add the butter and cream cheese mixture and beat until well mixed and fluffy—5 or 6 minutes to really whip them up. Spoon into an oven safe covered dish. Refrigerate for up to 3 days. When ready to cook, place in 350 degree oven for 1 hour. Dot top with more butter to serve.

Make Ahead Gravy
Enough for 10 servings, plus some leftovers
Making gravy on Thanksgiving is a nightmare. Everything else is ready to go, people are wandering through the kitchen picking at the turkey platter and the clock ticks as you frantically try to get the gravy thickened. Forget that. Make this on Tuesday, and as the roasted turkey is resting on the counter, all you’ll need to do is nuke the gravy and put it into the boat. And it is so delicious, you’ll never want to crack open a jar again.
2 turkey wings (the markets are full of them this time of year)
1 medium onion, roughly chopped
2 tablespoons softened butter
3 cans turkey broth (or chicken broth in a pinch)
3 heaping tablespoons cornstarch
3 tablespoons brandy (optional but really delicious)
Salt and pepper to taste.
Smear the turkey wings with the butter, and sprinkle with salt and pepper. Roast in a small pan along with the onions, in a 375 degree oven for an hour or until the wings are dark and cooked through. Remove the wings from the pan and place the pan on the stove top. Remove the wings from the pan and set aside for another use – like turkey salad or soup.
In a small jar with a lid (take one from your recycling) mix together the cornstarch and about a half a cup of cold turkey broth. Shake hard for about 45 seconds until the mixture is smooth and lump free.
Add the remaining broth to the pan and cook on medium heat until it simmers, scraping the bottom of the pan with a wooden spoon to release all the drippings. When the mixture is starting to bubble, add the cornstarch mixture and whisk the gravy until it thickens. Taste and adjust the salt and the pepper to taste. Add the brandy and cook for 1 additional minute. Refrigerate for up to 2 days. To serve, reheat covered in the microwave for about 3 minutes on high. Stir before filling the gravy boat.

New Hampshire Style Sweet Potato Puree
A Broadbent Family Classic!
For 10 servings:
6 large sweet potatoes
8 ounce tub of whipped cream cheese, softened
½ cup real maple syrup
Roast the sweet potatoes at 350 degrees for about one hour, until potatoes are very soft.
Remove from oven and scrape from skins into the bowl of a food processor. Process for about one minute until very smooth. Add the remaining ingredients and process for another 30 seconds until well mixed and velvety. Keeps in the fridge for about a week, so make this one today! Reheat in the microwave for 2 minutes on high power, stirring once. Dot with butter before serving. If you don’t have a food processor, use a hand mixer and mix for about 3 minutes before adding the other ingredients. Mix for another minute or so, scraping the bottom of the bowl with a spatula to make sure everything is incorporated.

Becky’s Truly Delicious Turnip Casserole

This comes from a good friend. If turnips are a tradition at your house, try this. It is sweet and a wonderful combination of flavors and textures. And since turnips are just the worst things in the world to cut and peel, this is a great one to do ahead!
10 small servings

3 pounds turnips or rutebegas, peeled and cut into 1 inch chunks

3 tablespoons butter
½ cup sugar, divided
2 large eggs, beaten
¼ teaspoon salt
½ teaspoon pepper

1 ½ cups soft bread crumbs from 4 slices fresh bread
1 tablespoon melted butter

Put the turnips into a large pot of cold water and sprinkle in ¼ cup sugar. Boil until turnips are tender, and drain well. Mash by hand until pretty well broken up – some lumps are ok. Mix with the eggs, the remaining ¼ cup sugar, salt and pepper. Put into an oven safe dish. Keeps for about a week in the fridge.
When ready to cook, mix the breadcrumbs with the butter and sprinkle on the top of the turnips. Bake for about a half hour until hot and browned.

Jaime’s Apple Cranberry Bake

Have the kids make this. Really!
4 granny smith or other apples, cored and sliced into about 8-10 slices each. (a wheel shaped apple corer/slicer is perfect for this, but if you don’t have one, help the kids with this task.)
1 can whole berry cranberry sauce
1 package oatmeal or sugar cookie mix
1 egg
1 stick of softened butter.
2 tablespoons decorative or sanding sugar, optional
Vanilla ice cream, optional

In a pie plate or other shallow baking dish mix the apples and the can of cranberry sauce. In a medium bowl, sitr together the cookie mix, egg and butter until it forms a sticky dough. Make sure to scrape to the bottom of the bowl to get everything combined.

Use a spoon to drop clumps of the sugar cookie mixture on top of the apples and cranberries. Use all the dough, and don’t worry if there are cracks and spaces in the topping. Sprinkle with the decorative sugar if using.

Bake at 350 degrees for about an hour, until the cookie topping is crisp and cooked and the apples have bubbled up. This can sit, uncovered, on the counter for 2 days. Reheat for 15 minutes before serving if desired.

Serve with Vanilla ice cream.