Grocery Shrink

This recipe comes from my church friends, the Lades.  They make this bread daily at home and bring a loaf to every new baby and sick family in the church. 

1 2/3 cup water

3 Tablespoons powdered mlk

3 Tablespoons shortening (coconut oil or butter)

3 Tablespoons sugar

1 tsp salt

3 1/2 cups whole wheat flour

3/4 cups unbleached white flour

2 1/2 tsp yeast

5 tsp gluten flour

1/4 cup raisins

1/4 cup craisins

Place in bread machine on wheat cycle (2 lb loaf).

Or mix together and knead, let rise until double.  Punch dough and form a loaf.  Place in greased pan.  Let rise until double.  Bake at 325 for 40 minutes or until golden brown.

This recipe comes from my cousin Janet.  When I first tasted it, I thought it was Knorr Vegetable Spinach Dip.  That is one of my favorite things but expensive to make–and requires a mix–boo.  This recipe is purely from the garden–no mix required.  My favorite way to eat it is in a hallowed out bread bolle with the torn bread pieces to dip with.

8 oz brick of cream cheese (or neufchatel cheese)

1/3 cup milk

1/4 tsp salt

1/4 tsp  cayenne pepper

2 medium tomatoes seeded and chopped

10 oz of frozen spinch, thawed and squeezed dry (I’d use my lovely lamb’s quarter–it’s free!)

1 small sweet onion, finely chopped

Mix all ingredients until well blended and refrigerate until serving.

You have such good ideas!  I’m really struggling right now to get everything done and your idea to share recipes from my beloved pile is perfect!I feel badly because I won’t be able to photograph each one, but I can give you my frugal tips on how I change things to fit into my budget.

This recipe comes from my Sister in Law–Gena.  It’s a much loved potluck recipe.  Note:  This salad is best made the night before to give the dressing enough time to cool.  Here’s the original just the way she makes it:

1 head nappa cabbage, sliced fine

2 bunches of green onions, chopped

2 pkgs ramen noodles, crushed

1 cup sliced almonds

2 T sesame seeds

1/2 cup butter

In a bowl combine chopped cabbage and onion, refrigerate until serving time.  In a large skillet, melt butter.  Toss in ramen, almonds, and sesame seeds. Stir and cook until toasted and golden, remove to wax paper to cool. 

Meanwhile make dressing: 

3/4 Cup peanut oil

1/2 Cup sugar

1/4 Cup rice vinegar

2 Tablespoons soy sauce

Combine all ingredients in a sauce pan and stir with a wisk over medium high heat until boiling.  Boil for 1 minute then cool.

Just before serving, toss salad with ramen crunchies and dressing.  It is best eaten right away as it tends to get soggy as leftovers.

Nappa Cabbage Salad–Angela Style .  I save calories and money by cutting out 3/4 a cup of butter and oil combined, plus reducing the sugar by half.  I save time and money by replacing the nappa cabbage with prepared cole slaw mix (on sale) and trading out sunflower seeds (no need to chop and less $ per pound) for the almonds.   I add the green onion if I have it, or a sweet chopped onion is just as nice.  The salad is just as yummy without if neither are on hand.

1-16oz package cole slaw mix–these go on sale for $.75 each!

2 pkgs ramen noodles, crushed

1 cup hulled sunflower seeds

2 T sesame seeds

1/4 cup butter

In a large skillet melt butter, toss in ramen, sunflower seeds and sesame seeds.  Cook and stir until toasted and golden, remove to wax paper to cool.

Meanwhile, make dressing:

1/4 cup olive oil

1/4 cup water

1/4 cup vinegar (rice is nice, but I’ve successfully used red wine, balsamic or cider vinegar)

1/4 cup sugar plus 2 packets of stevia

2 Tablespoons soy sauce

Cook and stir over medium high heat until boiling. Boil for one minute. Cool in the fridge overnight.

Just before serving toss cole slaw mix, crunchies and dressing.  It’s best eaten right away.