Mexican Refried Beans

Source: More-with-Less Cookbook
Date tried:July 4, 2017
Yield: 5-6 servings
Time needed: 3 hours

Prior preparation needed
Soak dried beans overnight

This requires time not work. This recipe is quite plain, suitable for an everyday side dish. Easy to add flavour by adding spices and additional sautéed vegetables such as mushrooms, garlic or chopped bell or chili pepper.

Mexican Refried Beans

Mexican Refried Beans
1 lb. dried pinto, pink, or kidney beans
6 cups water
2 onions, chopped (optional)
1/2 cup hot bacon drippings, margarine or lard
salt to taste

Place soaked beans and onions in 6 cups water and bring to a boil.
Turn heat down, cover and simmer slowly until beans are tender (about 3 hours).
Drain, and mash beans with a potato masher.
Add bacon drippings and mix well while continuing to cook.
Cook until beans are thickened and fat is absorbed.

Variations:
Use soy or garbanzo beans instead of pinto or kidney beans.

Keep half of onion out of simmering stage.
When beans are cooked, use bacon drippings to sauté uncooked onions.
Mash 1/4 cup of beans at a time into pan, letting it fry a short time before pushing to the side and adding more.
Simmer 10 minutes to finish.

Refried bean casserole:
Add chili powder, cumin and tomato paste to mashed beans.
Place in a greased casserole, sprinkle with cheese, and keep hot in oven until ready to serve.

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Chicken Pot Pie

Source: More-with-Less Cookbook
Date tried: June 20, 2012
Yield: 6 servings
Time needed: 10 minutes

For some, making pot pie crackers as in the recipe below may be simpler than making dumplings. Either adds substance to a chicken stew.

Chicken Pot Pie

Chicken Potpie
1 large chicken, cut in pieces
2-3 quarts water
Salt and pepper
2-3 potatoes, cubed
1 onion, chopped
2 stalks celery, chopped
¼ cup parsley, chopped

2 cups flour
¼ tsp. salt
1 Tbsp. lard or shortening
¼ cup water
1 large egg, slightly beaten

Cook chicken in 2-3 quarts of water with salt and pepper.
Remove chicken from broth and set aside to cool.
Add potatoes, onion, celery and parsley to broth and cook until tender.
Remove chicken meat from bones and add to broth along with the vegetables.

Combine flour and salt in a bowl.
Cut in lard/shortening.
Mix egg with water and add to flour.
Form a ball from the dough and let it stand 15 minutes.
On a floured surface, roll out the dough very thin.
Cut into 1½ inch squares.  Drop into broth and let cook 5-10 minutes.

Scrambled Egg and Noodles

Source: More-with-Less Cookbook
Made: April 23, 2012
Yield: 5 servings
Time to make: 15 minutes

A quick and simple supper.

Scrambled Eggs and Noodles

Scrambled Eggs and Noodles
2 cups wide noodles
3 Tbsp. margarine (or equivalent)
3 eggs beaten
½ cup milk, cream or evaporated milk
Salt and pepper to taste
Chopped scallions (optional)
Paprika
Tomato wedges

Cook and drain noodles.
Melt margarine in large skillet.  If using chopped scallions, sauté them in the margarine briefly.
Add noodles and sauté briefly.
Combine eggs and milk. Pour over noodles and scramble till set.
Serve garnished with paprika and tomato wedges.

Hamburger Helper

Source: More-with-Less Cookbook
Made: October 17, 2013
Yield: 4 servings
Time to make: 25 minutes

A very quick meal, just as easy as the store-bought versions and so much more economical, not to mention much tastier.

Hamburger Helper

Hamburger Helper Home-Style
¾ lb. ground beef
1 tsp. salt
½ tsp. pepper
1 Tbsp. finely chopped onion
1 stalk celery, chopped
¼ cup frozen or canned peas
2/3 cup fresh or canned tomatoes, chopped
1 cup crinkly noodles
½-¾ cup shredded cheese or ½ cup grated Parmesan cheese

In a skillet, brown the ground beef with salt and pepper.
Add the onion, celery, peas and tomatoes.
Meanwhile, put a pot of water on to boil and cook the noodles.

When the noodles are cooked, drain and rinse them and spread them on top of the ground beef mix in the skillet.
Sprinkle cheese over all.
Cover and let simmer 10-15 minutes to blend flavours.

Chunky Granola

Source: More-with-Less Cookbook
Date tried:June 28, 2017
Yield: 2 1/2 quarts
Time needed: 20-25 minutes

This is one of my best granola recipes, enthusiastically endorsed by my 3-year old grandson. Even better, a slight modification will give you “‘nola bars”.

Chunky Granola

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Baking Mix Cornbread

Source: More-with-Less Cookbook
Date tried: June 2, 2013
Yield: 8 servings
Time needed: 30 minutes

The base for this quick and easy cornbread is a recipe called  Master Baking Mix, but  feel free to use any baking mix, homemade or commercial. 

Today I used all the options: bran and hot chili pepper added to the mix, chopped pepper added to the liquid ingredients and a topping of shredded cheese and ground, roasted sesame seeds.

You might prefer to use a plainer version as a base for gravy, creamed chicken or mushroom sauce. Or use the cornbread in place of regular sliced bread or for cornbread stuffing.

Baking Mix Cornbread

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