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Great Recipes from St. George's Frugal Feasts
Talented St. George's cooks recently treated parishoners to a tasty supper of affordable dishes. Some of the savory features included: Salsa chicken sauté; Greens and Beans; Italian pasta with Plums; Sausage and White Beans; Roasted Sweet Potato Crisps; Quinoa (huh?)) a Brown Rice Salad ; and Beef Stew from scratch. In addition, Tim Schlacter, master chef, demonstrated how to turn an 8 lb cut of beef into four different meals.
Participants toured some highlights from St Georges Cookbook and shared other recipes.
Recipes from this event are now available. Enjoy!
Cathy’s Vegetarian Shepherd’s Pie With Peppered Potato Topping
Preheat oven to 350, prepare a 9 x 13 in baking dish
2 tsp vegetable oil
2 tsp minced garlic
1 c chopped onions
¾ c. finely chopped carrots
1 ½ c. tomato paste sauce
1 c red kidney beans, drained and rinsed
1 c canned chick peas drained and rinsed
½ c. Vegetable broth
1 ½ tsp dried basil
2 bay leaves
4 c diced potatoes
½ c 2 % milk
1/3 c light sour cream
¼ teasp ground black pepper
¾ c. shredded Cheddar cheese
3 tbsp grated Parmesan cheese
1. In saucepan heat oil over med high heat. Add garlic, onions and carrots, cook 4 minutes or until onion softens. Stir in tomato sauce, kidney beans, chickpeas, stock, basil, bay leaves; reduce heat to medium low, cover and cook 15 minutes until vegetables are tender. Remove bay leaves. Transfer sauce to a food processor; pulse on and off, just enough until chunky. Spread over bottom of baking dish.
2. Place potatoes in saucepan, add cold water to cover. Bring to boil. Reduce heat and simmer 10-12 minutes or until tender. Drain, mash with milk, sour cream and pepper. Spoon on top of sauce in baking dish. Sprinkle with cheeses.
3. Bake, uncovered, 20 minutes until all is hot.
Doris’s Cherry Jello Sheet Cake
The cake:
1 package Marble Fudge Cake Mix
1 3 oz Box Cherry or Raspberry Jello
Make Marble cake mix, follow directions on the box. Use a 13 x 9 baking dish.
Make jello, set aside
When cake is done, make small holes all over the top of the cake and pour the jello all over the top.
Frosting
1 ½ cups milk
1 envelope Dream Mix
1 pkg pudding
½ teaspoon vanilla
Mix together until fluffy and it peaks. Once cake is cooled, frost and refrigerate
Doris’ Tuna Noodle Casserole
Prep time: 10 min; Bake 35 minutes. 8 servings
2 cans (10 oz Campbell’s Cream of Mushroom Soup
1 cup milk
2 cups frozen peas
2 cans (10 oz ) drained tuna*
4 cups cooked and drained noodles ( Pennsylvania Dutch are really good)
2 tbsp dry bread crumbs
1 tbsp melted butter
Stir soup, milk, peas, tuna and noodles into a 3 qt casserole
Bake at 499 degrees for 30 minutes until hot. Stir.
Mix bread crumbs with butter and sprinkle over tuna mixture.**
Bake for 5 minutes until bread crumbs are browned.
* Option: Substitute 2 cooked chicken for the tuna
** Option: Replace bread crumbs with ½ grated cheddar cheese
Phyllis' Simple and Tasty Brownies Adapted from Joy of Cooking
Preheat oven to 350 degrees
Melt carefully in sauce pan and stir often until melted:
½ c butter
4 -6 oz unsweetened chocolate
Set aside to cool
Beat 4 eggs are at room temperature
Add ¼ teasp salt
Add gradually 2 c white sugar or 3/4 c. white sugar and 1 c. brown sugar)
1 teasp vanilla
Add the cooled chocolate mixture, stir in lightly with spoon
Fold in by hand 1 cup all purpose flour
Stir in 1 cup chopped pecans or walnuts
1 tablespoon wheat germ
Bake in a greased 9 x 13 baking pan for about 25 minutes.
Allow to cool completely before cutting.
Lynne’s Ham and Cheese Strata
6 cups 1 inch cubes Italian bread (about 8 oz.)
1 box (10 oz.) frozen broccoli florets, thawed and coarsely chopped
6 oz. ham, coarsely chopped
½ cup chopped roasted red peppers
4 scallions, sliced
1 cup sharp cheddar, shredded
6 large eggs
2 cups whole milk
2 Tbsp yellow mustard
¼ tsp pepper
Heat oven to 375. Spray a shallow 2 quart baking dish with nonstick spray. Spread half the bread cubes over bottom. Cover with half the broccoli, ham, peppers, scallions and cheese. Repeat layer.
Whisk eggs, milk, mustard and pepper in large bowl to blend; pour evenly over strata.
Bake, uncovered, 50-60 minutes until puffed and golden and a knife inserted in center comes out clean. Let stand 5 minutes before serving.
(You many cover strata with foil and refrigerate 2 hours or overnight, then bake as above)
Serves 6. $1.22/ serving. 352 calories per serving.
Phyllis’ Butterscotch Date Nut Wheat Germ Brownies
A healthy protein snack in disguise, kids love it!
For 2 dozen: use 9 x 13 pyrex baking dish, lined with wax paper
Preheat oven to 350 degree
Melt: 1/2 cup butter or margarine
Add: 2 tabsp dark molasses
4 beaten eggs
4 teasp vanilla
1 and ½ cups white sugar use half brown and half white
Stir well, then
Sift in
½ c wheat germ
½ whole wheat flour
½ c white flour
1 c. powdered milk
1 teasp baking powder
½ teasp salt
BEFORE stirring, add:
1 cup chopped walnuts or pecans
1 cup chopped dates ( optional)
Stir only enough to blend
Spread in the 9 x 13 pyrex or metal baking pan completely covered with wax paper
Bake at 350 for 30 to 35 minutes, until top is firm
Turn out immediately onto a board or plate, remove wax paper right away.
Cut into squares while hot.
Herb’s Pasta and Plums from the island of Curzola, Erma Masda, Herbs For The Kirchen, p. 236
2 lbs ground beef
1/2 cup olive oil
2 onions
4 cloves garlic
4 cans tomato cooking sauce
2/3 t. cinnamon
2/3 t. nutmeg
2/3 t. allspice
1 cup red wine
salt and pepper
36 dried prunes
1 lb pasta [any choice, small shape]
Brown meat in oil, then remove. Mince onion and garlic, cook in oil slowly 5 minutes.
Add tomato sauce, spices and wine, and salt and pepper to taste.
Return meat, stir well, and cook slowly 1/2 hour.
Add prunes and cook for another half hour, stirring often to prevent sticking.
Prepare as directed, drain, and dress with the sauce and grated Parmigiano cheese.
Serves 6 - 8. I think this fits the $2.00 per serving requirement. It could be reduced by eliminating the wine.
Phyllis’Quinoa (“Keen-wa”) Salad
Serves 4-6 as a hearty and nutritious side or main dish, cold or warm
Ingredients
1 cup uncooked red or white quinoa
2 cups water
1 Tablespoon balsamic vinegar
2 cups halved cherry or diced regular tomatoes
2 avocados, diced
1/4 cup chopped fresh basil or cilantro
OPTION: Add 1 cup artichoke hearts;
OPTION: Add 2 tbsp of toasted pine nuts/ walnuts/sesame s
OPTION: Caramelized onions:
1 tablespoon olive oil
1 thinly sliced red onion
Basic vinaigrette dressing:
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon or lime juice, with zest
2 cloves minced garlic
1/3 cup extra virgin olive oil
Add salt and pepper to taste
Preparation
Bring the quinoa and water to boil. When the water boils, reduce the heat to a simmer and cook until the water is almost absorbed, approximately 8 minutes. Add one tablespoon of balsamic vinegar. Cook 2 more minutes. When cooked, quinoa has a texture similar to perfectly cooked pasta, or rice. Strain and rinse well under cold water.
While the quinoa is cooking, in a skillet heat olive oil over medium heat and saute the onions until transparent.
Prepare the vinaigrette by combining the ingredients and whisking.
In a large salad bowl, toss all of the ingredients together, including caramelized onions. To add more protein, add 1 cup cooked chicken or salmon pieces.
Russ’ Boston Baked Beans
1 large can (or two small cans) of B & M Baked Beans (plain molasses/brown sugar for vegetarian, with bacon or maple if preferred)
1 large sweet or Vidalia onion
1 medium to large casserole dish (I like the square Corning Ware with the glass top) or authentic bean pot
Cut up the whole onion into pieces one (1) inch long or less.
Lightly saute’ the onion pieces in oil or butter on medium low heat until soft (not brown), take out of the fry pan and put aside in a small dish. HINT: you can also soften the onion pieces in the microwave if you’re using the Corning Ware with the glass top to keep the moisture in. It’s faster and doesn’t dirty a fry pan and an extra dish.
Pre-heat the oven to 350. With a large spoon (which you’ll use again later), scoop the beans out of the can(s) into the casserole dish. Stir the partially cooked onions into the beans with the large spoon.
Cook in the casserole dish uncovered in the oven for 30 minutes to one hour (the longer, the thicker). Pull out with a pot holder and stir with the large spoon every 5-8 minutes or so to avoid a burnt crust forming.
The beans are pre-cooked in the can, so pull out the casserole dish when they are hot enough and have picked up the flavor from the onions. Set aside on a hot pad for a few minutes if serving immediately. If traveling before being served, replace the cover.
HINT: Cool partially, then hold the glass cover on with 2 large rubber bands (or use aluminum foil if there is no cover). Place the covered dish flat on the floor of the car’s backseat well. The casserole can always be re-heated when you arrive (as can any leftovers kept in containers in the refrigerator).
Baked beans are traditionally served for Friday night “supper” in New England with warmed and buttered brown bead (sliced from the can) and with codfish cakes (Roman Catholics) or hot dogs (Protestants), and sometimes a green salad as well. Baked beans are also great with baked ham and sweet potatoes, with any kind of barbecued meat, or at picnics with hamburgers, hot dogs and cold slaw.
Sam’s Roasted Sweet Potato Chips
For 6 people:
Scrub 6 sweet potatoes, leave skins on
Slice into ¼ inch slices
Toss slices in a bowl with 3 tablespoons olive oil and ½ teaspoon of salt
Spread on a cookie sheet in a single layer
Bake at 400 degrees for 30 to 40 minutes until soft
Serve warm
Sue’s Salad Medley
Chopped lettuce
Grape tomatoes, halved
Mushrooms, sliced
Snow peas
Scallions, Red Pepper
Alfalfa sprouts
Toss with Italian dressing
Tim’s Beef Stew
1 lb cubed beef
2 carrots, sliced
2 celery stalks, sliced
1 large onion, chopped
2 beef bouillon cubes
1 can stewed tomatoes
Ground black pepper
2 large potatoes peeled and cubed
Brown meat, add vegetables, except potatoes.
Add pepper to taste, add tomatoes and 2 cans of water. Simmer for about 2 hours, add potatoes, cook for another 15 minutes until meat is tender and vegetables soft.
Clark’s White Bean and Sausage Cassoulet
2 links hot Italian sausage
1 link sweet Italian sausage
2 medium carrots, thinly sliced
2 stalks celery, sliced
1 large onion, chopped
2 tsp minced garlic
2 cans Great Northern beans rinsed
2 cans (14.5 ox) diced tomatoes with chilis
½ cup water
1 tsp thyme
1 tsp basil
Seasoned Crumb Topping
2 tsp oil
1 tsp minced garlic
2 cups coarse fresh bread crumbs from baguette
2 Tbsp each grated Parmesan and chopped parsley
Heat oven to 375.
Brown sausages on all sides until cooked through. Remove to plate
In fat remaining in sauce pan, sauté carrots, celery, onion and garlic until golden.
Cut Sausages in ¼ in thick slices. Add sausages, beans, tomatoes and their juices, water and spices to saucepan. Simmer, covered 30 minutes or until heated through and flavors are blended.
Topping: Toss oil and garlic with bread crumbs; spread on baking sheet.
Bake 15-20 minutes, tossing once, until toasted. Cool slightly; stir in Parmesan and parsley. Serve topping with cassoulet.
Serves 8. $1.19 per serving. 316 calories per serving
Dante’s Chicken Salsa
3 skinless boneless chicken breasts, cut in halves
Cut into ¾ inch cubes
1 green bell pepper, cut into strips
One yellow onion (2- 3 inches diameter) sliced
2 tabs olive oil
2 cups medium or mild salsa
Saute chicken in non-stick skillet, with oil for 4-5 minutes until cooked through
Add peppers and onions and cook until tender (about 4-5 minutes)
Add salsa and simmer for 3 to 4 minutes
Serve with rice
Dante’s Greens and Beans
Serves 4
2 heads of escarole
3 cloves garlic, finely chopped
3 cups of chicken broth ( 2 cans)
2 cans white kidney beans (or cannelloni beans))
1/3 c. olive oil
Clean escarole by separating leaves and running under a water stream.
Cut into 3 to 4 inch pieces
In large pot, add broth and escarole, garlic and olive oil and cook for 20 minutes until escarole is tender. Add white kidney beans and cook for 10 minutes until beans are hot.
Season with salt and pepper.
Jane’s Spinach and Chick Peas
1 pkg firm tofu
1 large can chick peas, drained
2 bags fresh spinach (or frozen)
Green curry paste
Garlic clove
Spoonful of peanut butter
Dice tofu and brown in olive oil
Mince garlic and add to tofu and brown for 1 more minute
Add peanut butter and spoonful of green curry paste
Stir in chick peas
Add spinach, cook until spinach is wilted.
Mix well.
JoJo’s Grandma Coty’s
Black-eyed Peas with Ham Hock and Rice
Real Southern soul food
Frozen, canned, or dried black eyed peas
If you use dried Black Eyed Peas, soak them in boiling water for an hour, or in fridge overnight
3 cloves of garlic, minced
1 medium onion, chopped
1 ham hock
1 box of chicken broth (32 fl oz)
In a large pot of water cook the ham hock until tender (about 40 min.) the water will evaporate and that's okay.
In a sauce pan, cook the onion and garlic until translucent with about 2 tbsp of olive oil. Make sure the onion and garlic are both cut into small pieces.
Add the onion, garlic, the black eyed peas and the chicken broth to the ham hock pot. Cook until the peas are tender (30-40 min). Depending on the liquid you may need to add water or more chicken broth just in case the peas are not tender.
My Grandmother usually leaves the ham hock in until it breaks apart. I use the ham hock for the flavor.
For the rice, follow the recipe on the package.
Kathy’s One Dish Chicken Meal
Boneless Chicken breast baked in Italian dressing
Rice Pilaf
Frozen Vegetables
When chicken is almost cooked (about 30 minutes at 350 degrees),
Toss in vegetables and rice and Italian dressing.
Cook for another 20 minutes.
$1.50 per serving
Dan’s Mussels, Broccoli & Pasta
A Meal for 4 Adults for Less than $10.00
Cooking & Prep. Time – Approx. 33 Minutes
Rachel R. + A Little
Ingredients –
1 – 3 Lb. Bag of Mussels
3 – Cloves of Fresh Garlic
3 – Tablespoons Olive Oil
1 – Fresh Lemon
1 – 1 Lb. Box of Penne Pasta
1 lb. Broccoli Crowns
Salt & Pepper
Prep –
Rinse Mussels in a colander under cold water and let drain
Put your Olive Oil in the Large Skillet Pan
Prepare a Pasta Pot with Water & Bring to a Boil
Cooking Instructions –
Bring the water in a Pasta Pot to a rapid boil and add the Penne Pasta cooking as per instructions/personal taste.
After the Pasta has come back to a boil add the Broccoli to the same water and cook until “al dente”.
While cooking the Pasta & Broccoli, heat the skillet with the Olive Oil and Garlic until the garlic begins to soften & brown slightly, add the Mussels and cover the skillet. 3-5 Minutes after covering, the mussels will begin to open over high heat, check and if the mussels are opened lower the heat to a simmer.
With a Slotted Spoon, remove the broccoli from the pot and add to the skillet with the mussels. Cover the mussels and broccoli with one cup of the pasta water and cover the skillet.
Slice the lemon into quarters and squeeze the juice of the lemon quarters over the broccoli and mussels. Then add the lemon wedges to the skillet with the existing ingredients.
Drain the pasta when cooked to your taste, add the pasta to the skillet and toss the ingredients while simmering for an additional 2-3 minutes. Remove the cover and serve from the skillet
Serve with warm French Bread or Italian Bread
Phyllis Old Fashioned Baked Cheese Grits
Four servings
4 c water
1 c grits
3 beaten eggs
4 tbsp butter
¼ c powdered skim milk OR 2/3 c canned evap milk*
If you use evap milk, reduce amt of water to 3 ½ c
1/3 c grated mixed cheeses
½ teasp salt
Parm cheese grated
Preheat oven to 375%
Grease a baking dish (8 x 10). Sprinkle 2 tabsp parm cheese on the bottom of the dish over the butter.
I prefer a pyrex baking dish that I can spread the mixture in, so that there will be more surface for the golden crust to cover.
Bring 4 c water to a boil in a large saucepan. Slowly stir in 1 c grits, lower heat to simmer, and keep stirring for 5 minutes until thickened.
Remove from heat, stir in 4 tabsp butter and ¼ c. powdered milk.
Beat three eggs in an electric mixer until frothy.
Slowly add the grit mixture and mix on low until blended. Then beat on high for FIVE minutes. (this is very important to get a soufflé effect when you bake the grits)
Fold in the1/3 c. mixed cheeses gently.
Pour into the prepared Pyrex baking dish, sprinkle top with 2 or 3 tabsp grated Parmesan cheese and immediately put into hot oven.
Bake for 40 to 60 minutes, until golden brown. Let cool for 10 minutes until serving. The puffiness will subside, but the texture will be light.
Phyllis Anadama Bread
With molasses and corn meal
(Bread-maker friendly)
For a Medium size loaf:
Add to your machine:
1 c water
¼ c dark molasses
1 tbsp butter
¾ teasp salt
¼ c yellow cornmeal
3 c bread flour
2 tsp yeast
¼ teasp powdered ginger
Cook at the basic setting of your breadmaker.
OR by hand:
mix yeast, ½ c lukewarm water, 1 teasp sugar, ¼ teasp ginger, stir and let rise for 10 minutes until foamy, then proceed to add the molasses, butter, and other dry ingredients. (this process helps to get a strong yeast colony!) Keep adding flour until the dough feels not sticky.
Knead for four or five minutes, let rise in warm place for 40 minutes or so, until double in bulk
Punch down, knead again, divide into bread pans, let rise again until double in size.
Bake in 350 degree oven for about 40 minutes until it sounds hollow when you tap the bottom of the pan.
Turn out of bread pans to cool on racks for at least 30 minutes before cutting…( resist the temptation)
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