Pecan Pralines

16 oz. box brown sugar (we like dark the best)
2/3 c. water
1/8 t. salt
1/4 stick butter
1/2 lb. pecan halves
1 t. vanilla

Boil sugar, water salt and butter in a medium sauce pan over medium high heat to a soft ball stage (236 degrees). Ad pecans and vanilla. Beat until a good consistency and drop by tablespoonful onto waxed paper, with newspaper underneath for easy removal. Let cool before serving.


Grocery List:
brown sugar
salt
butter
pecan halves
vanilla
waxed paper

Approximate Cost: $7.29

Cheryl's Crab Appetizers

1 lb. imitation crab meat
1 bar cream cheese, softened
6 green onions, finely minced
1 t. garlic powder
2 t. sugar
1/2 t. salt
1/8 t. pepper, freshly ground
1 pkg wonton wrappers
2 T. olive oil
butter flavored non-stick cooking spray

Combine crab meat, cream cheese, green onions, garlic, sugar, salt and pepper.
Spray two muffin pans with non-stick spray. Place one wonton wrapper over a well.
Using the tart shaper or fingers, gently push one wonton wrapper per cup. Spoon 2-3 T. of crab meat mixture into each wrapper. Brush edges of wontons with olive oil.
Bake filled wontons in 350 degree oven for 7-10 minutes or until golden brown. Can sprinkle cayenne pepper or ground chipotle on top for spicier appetizers.


Grocery List:
1 lb. imitation crab meat
1 bar cream cheese, softened
6 green onions, finely minced
1 t. garlic powder
2 t. sugar
1/2 t. salt
1/8 t. pepper, freshly ground
1 pkg wonton wrappers
2 T. olive oil
butter flavored non-stick cooking spray

Approximate Cost: $8.97

Spicy Oyster Crackers

2/3 c. canola oil
2 small pkgs. Hidden Valley Ranch dressing mix
1 t. dill weed
1/2 t. lemon pepper
1/2 t. garlic powder
1 lg. pkg. oyster crackers (what are they?)

Mix together oil, dressing mix, lemon pepper, dill and garlic powder. Place crackers in large baking dish. Pour mixture over top and stir until they are completely coated.

Cook in 200 degree oven for 20 minutes. Keep in an airtight container. Stays fresh for weeks. Goes wonderfully with a fresh soup or just as a snack!


Grocery List:
canola oil
Hidden Valley Ranch dressing mix
dill weed
lemon pepper
garlic powder
oyster crackers

Approximate Cost: $3.47

Salisbury Steak

1 lb. hamburger, I prefer ground chuck
1 T. milk
1 t. salt
1/8 t. pepper
1/4 c. crushed saltines
1 egg white
1/2 c. Vidalia onion, chopped finely
1 jar Heinz Homestyle Savory Beef gravy
4 T. canola oil

Mix together uncooked hamburger, milk, salt, pepper, saltines, egg white and onions. Blend thoroughly. Heat oil in a large skillet over medium high heat. While the oil heats, make small patties about 2-3 inches in diameter and 1/2 inch thick. Place patties about 4 at a time, until brown on both sides.

Placed browned patties singly on the bottom of a 9 x 13 inch baking dish. Pour gravy over the top. Place uncovered dish in preheated oven at 350 degrees for one hour.


Grocery List:
hamburger
milk
salt
pepper
saltines
egg
Vidalia onion
Heinz Homestyle Savory Beef gravy
canola oil

Approximate Cost: $6.89

Bran Muffins

1 1/2 c. bran (or bran cereal, even raisin bran is fine)
1 1/4 c. whole wheat flour
1/2 c. honey
1/3 c. oil
1 egg
3 t. baking powder
1 1/2 c. milk
butter-flavored, non-stick cooking spray

Mix all together thoroughly. Spoon 1/2 full into muffin pan that has been well-coated with non-stick spray.

Bake at 375 for 30 minutes.


Grocery List:
bran
whole wheat flour
honey
oil
egg
baking powder
milk
non-stick cooking spray

Approximate Cost: $4.78

Artichoke Linguine

1/2 lb. linguine
2 qt. water
1 T. butter
1 T. plus 2 t. olive oil, divided
1 clove garlic, finely minced
3 T. whole wheat flour
2 c. chicken broth (canned or fresh, here's how I make it.)
1 T. lemon juice
1/8 t. black pepper, freshly ground
1-14 oz. can artichoke hearts (not marinated), drained and sliced
2 T. Parmesan cheese, freshly grated
1 t. salt

In a large stock pot, bring water to a boil. Ad 2 t. olive oil. Add linguine and boil for 10 minutes. Drain and place in a large baking dish.

While pasta is cooking, melt butter in a large skillet over medium high heat. Add olive oil and garlic. Cook for 1 minute. Stir in flour and cook for two more minutes over medium heat. When flour begins to brown, add chicken broth and mix well. Allow mixture to cook and thicken for 5 minutes over medium heat. Stir in lemon juice, pepper, artichokes and salt. Reduce heat to medium low and cook for 5 minutes more, stirring occasionally.

Pour over linguine. Top with Parmesan cheese. From Sonia H.


Grocery List:
linguine
butter
olive oil
garlic
whole wheat flour
chicken broth
lemon juice
black pepper
artichoke hearts
Parmesan cheese
salt

Approximate Cost: $7.49

Beef Fajitas

2 skirt steaks, sliced(about 3-4 lbs. total, well-trimmed)
20 flour tortillas
1 lg. orange
2 lemons
1/4 c. pineapple juice
1/4 c. white wine
1/4 c. water
1/4 c. soy sauce
1 clove garlic, minced
1 T. black pepper
3 dried chilies de arbol, left whole
3 T. unsalted butter, melted
2 T. olive oil
opt.: red tomato slices, onions cut into rings green pepper rings

Grate 1 T. peel from orange and 2 t. peel from lemons; set aside. Squeeze orange to get 1.4 c. juice. Squeeze lemons to get 1.4 c. juice.

In a large shallow dish (13 x 9 inch baking dish), place orange and lemon peels, orange and lemon juice. pineapple juice, wine water, soy sauce, garlic, pepper, chilies and butter. Stir to combine. Place skirt steaks in marinade; turn to coat. Cover dish with plastic wrap and marinade in refrigerator for at least two hours.

In a large cast iron skillet (I like this kind.) with 2" sides at least, heat olive oil on medium high heat. Cook about 6-8 pieces at a time, turning until browned on all sides. Cook to desired done-ness. My Chris likes to see no pink at all--so well-done is his favorite. After cooking all the meat, cook the veggies in the marinade. Drain well.

Place a slightly wet paper towel on a microwaveable plate. Then place the tortillas. Then place a slightly wet paper towel on top. Microwave for 1 minute to warm the tortillas.

Put fajitas together with your favorite mix: refried beans, sour cream, cheese, jalapenos, marinated veggies and steak. Enjoy!


Grocery List:
skirt steaks
flour tortillas
orange
lemons
pineapple juice
white wine
soy sauce
garlic
black pepper
chilies de arbol
unsalted butter
olive oil
options: tomatoes, onions, green peppers

Approximate Cost: $13.68

Seafood Lasagna

1 green onion, finely chopped
2 T. vegetable oil
2 T. plus 1/2 c. butter
1/2 c. chicken broth (canned or fresh--here's how I make fresh chicken broth)
1-8 oz. bottle clam juice
1 lb. bay scallops
1 lb. uncooked shrimp, peeled and deveined
1-8oz. pkg. imitation crabmeat, chopped
1/4 t. white pepper, divided
1/2 c. flour
1 1/2 c. milk
1/2 t. salt
1 c. whipping cream,
1/2 c. grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 T. butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 t. pepper, return to a boil. Reduce heat, simmer uncovered for 4-5 min. or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

In a saucepan, melt remaining butter, stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir constantly for 2 min. or until thickened. Remove from heat, stir in cream and 1/4 c. Parmesan. Stir in 3/4 c. white sauce into seafood mixture.

Spread 1/2 c. white sauce into 9 x 13" baking pan. Top with 3 noodles; spread half of seafood on top with 1 1/4 c. white sauce. Repeat layers. Top with remaining noodles and sauce; sprinkle with remaining Parmesan.

Bake uncovered at 350 degrees for 35 to 40 min. or until golden brown. Let stand 15 min. before serving. Given to me from Yolanda R., who found it in Taste of Home magazine--a good buy, by the way!


Grocery List:
green onion
vegetable oil
butter
chicken broth
clam juice
bay scallops
shrimp
imitation crabmeat
white pepper
flour
milk
salt
whipping cream,
Parmesan cheese
lasagna noodles

Approximate Cost: $12.58

Cajun Fried Turkey

2 t. salt
1 T plus 2 t. cayenne, divided
10-12 lb turkey (fresh, not injected with butter or other seasonings)
4 T. unsalted butter, melted
3/4 c. onions, finely chopped
1/4 c. celery, finely chopped
3 T. minced garlic
2 T. ground pepper vinegar
1 T. plus 1 t. salt
1 t. black pepper
1/2 c. turkey (or chicken) broth
2 T. Worcestershire sauce
5 gallons peanut oil (can subst. vegetable oil)

Mix together 2 t. salt and 2 t. cayenne in a small bowl. Set aside this mixture to rub on turkey.

Combine melted butter with onions, celery, garlic, pepper vinegar, 1 T. salt, 1 T. cayenne, black pepper, broth, and Worcestershire sauce. Inject into turkey (with this). Rub salt/ cayenne mixture on the outside. Refrigerate overnight.

Fry the turkey, using a turkey fryer (like this), according to instructions and with the peanut oil. Heat oil to 400 degrees. Lower the turkey into the hot oil. Adjust the flame slightly down to maintain a temperature of 350 degrees. Oil should be hot enough to bubble during the frying, but not so hot that the turkey burns. Make sure that the turkey remains submerged or turn very carefully every 10-15 minutes. Let the turkey fry until the juices run clear--about 3 minutes per pound (about 35-45 minutes). The turkey will look very dark brown when it is done. Don't be afraid that it has burned; this is the right color. Carefully remove the turkey and place breast side down on the platter with paper towels. Let drain about 5 minutes, turn over and drain and cool for 15 minutes more before slicing. From Bessie Gartman.


Grocery List
salt
cayenne
turkey
unsalted butter
onions
celery
garlic
pepper vinegar
salt
black pepper
turkey broth
Worcestershire sauce
peanut oil

Approximate Cost: $11.29

Christmas Wreaths

1/2 c. unsalted butter
30 large marshmallows (3 cups)
1 1/2 t. green food coloring
1 t. vanilla extract
4 c. cornflakes
2 T. cinnamon red hots
non-stick spray

Coat a large stock pot with non-stick spray. Melt butter over low heat. Add in marshmallows and melt them over low heat, stirring constantly until smooth. Remove from heat and add in food coloring and vanilla.

Add in cornflakes and stir constantly until blended. With lightly greased fingers or a tablespoon, arrange cornflakes mixture into a small donut shape--a wreath with a hole in the center--on waxed paper. Before they cool, decorate with red hots (4-5 each wreath). May also attach red hots with a small dab of icing (from the Christmas sugar cookie recipe on the post below).


Grocery List:
unsalted butter
marshmallows
green food coloring
vanilla extract
cornflakes
cinnamon red hots
non-stick spray

Approximate Cost: $4.35

Christmas Sugar Cookies

3 eggs
2 sticks margarine
1 c. sugar
1 1/2 t. vanilla plus 1/2 t. vanilla for frosting
2 t. baking powder
1/2 t. salt
3 1/2 c. flour
2 c. powdered sugar
2 T. butter, melted
3 T. milk

With mixer, cream together margarine and sugar until fluffy. Slowly add in eggs, one at a time. When blended completely, add in vanilla. Sift together flour salt and baking powder. Slowly add it to margarine mixture. Cover with saran wrap and chill for one hour.

Roll 1/4 of the dough about 1/4 inch thick on a dusted flour surface. Cut out with floured cookie cutters. Bake on cookie sheet at 350 degrees for 7 minutes. Cool.

Icing:
2 c. powdered sugar
2 t. butter, melted
3 T. milk
1/2 t. vanilla

Blend completely. Separate into divided bowls. Leave one white. Add 2-3 drops food coloring to make the whole palette of color choices. Also you may use gum drops, red hots and other candies to decorate. Be creative! Most of all, have fun!


Grocery List:
eggs
margarine
sugar
vanilla
baking powder
salt
flour
powdered sugar
butter
milk

Approximate Cost: $5.98

Gingerbread Cookies

3 c. flour
1/4 t. salt
1 t. baking soda
2 t. ground ginger
1 t. ground cinnamon
1/2 t. grated nutmeg
1/4 t. ground cloves
1/2 c. dark brown sugar
1 egg
8 T. unsalted butter, softened plus 1 T. for frosting
2/3 c. Grandma's molasses
1 c. powdered sugar
1 1/2 T. milk
1/4 t. vanilla extract

Cream together butter and sugar, until fluffy. Add molasses. In a separate bowl sift together flour, salt, baking soda and spices. Slowly blend into butter mixture. Wrap dough in saran wrap and refrigerate for two hours (up to one week).

Roll dough to about 1/4" inch thick. Using your favorite cookies cutters, like a gingerbread man, cut out cookies or make a house (need to at least double the recipe for a house). Bake in oven pre-heated to 350 degrees for 8-10 minutes.

Frosting:
1 c. powdered sugar
1 T. butter, softened
1 1/2 T. milk
1/4 t. vanilla extract

Blend thoroughly. Works best in an icing tube, but a knife will be fine, too.


Groceries:
flour
egg
salt
baking soda
ground ginger
ground cinnamon
grated nutmeg
ground cloves
dark brown sugar
unsalted butter
Grandma's molasses
powdered sugar
milk
vanilla extract

Approximate Cost: $6.75

Spiced Tea

2 c. Tang
1/2 c. instant lemonade mix
1/2 c. instant tea
1 1/2 c. sugar
1 T. cinnamon
1 t. ground cloves

Mix all together well. Put in and airtight mason jar. Add a pretty piece of fabric under the lid and instructions for a nice Christmas gift!

To prepare, add 1 T. to 8 oz. boiling water and serve in your favorite cup.


Grocery List:
Tang
instant lemonade mix
instant tea
sugar
cinnamon
ground cloves

Approximate Cost: $5.50

Chippy Cheese Straws

1 stick margarine

1 cup extra sharp cheddar cheese, finely grated

1 T. lemon juice

1 c. plus 2 T. sifted flour

1 T. Worcestershire sauce

1/2 t. cayenne pepper

1/2 t. salt

Blend margarine, cheese, lemon juice, flour, Worcestershire sauce and salt together thoroughly. Place into a cookie press (pictured below is one from Target) with a star shaped tip. Squeeze 2-3 lines on each cookie sheet.

Bake at 375 degrees for 8-10 minutes. Sprinkle with cayenne pepper while cooling. Cut or break into about 4 inch sticks. Store in an airtight container and enjoy with a good holiday puzzle!

Grocery List:

margarine
extra sharp cheddar cheese

lemon juice
flour
Worcestershire sauce
cayenne pepper
salt

Approximate Cost: $4.67

Apple Strudel

2 sticks margarine
2 c. flour
1/2 t. salt
1 c. sour cream
1 can (18 ounces) apple pie filling
1 t. cinnamon (This kind is my absolute favorite!)
4 oz. coconut, shredded
1/2 c. chopped pecans (opt.)
1/4 c. powdered sugar

Cut margarine into flour and salt until crumbly. Mix in sour cream. Chill dough for 1 hour in refrigerator. Divide into two equal parts, dust surface with flour and roll each part thin into a rectangular shape.

Place one each on the bottom of TWO cookie sheets. Spread half of apple pie filling on each. Then sprinkle cinnamon, coconut and pecans over both evenly. Roll as for a jelly roll (length-wise).

Bake at 350 degrees for one hour. Sprinkle evenly with powdered sugar. Slice and serve. May be prepared ahead and frozen, before baking.

ALTERNATE: For Apricot Strudel, substitute 18 oz apricot preserves for apple pie filling AND 1/2 cup slivered almonds for pecans.


Grocery List:
margarine
flour
salt
sour cream
apple pie filling
cinnamon
coconut
pecans
powdered sugar

Approximate Cost: $9.30