Feeling frugal this holiday? Just plain broke? Need to save your dollars for Black Friday shopping? Here is the perfect menu, a wonderful traditional turkey with all the trimmings dinner. No one will be the wiser that you skimped and saved on this wonderful holiday dinner! Every dish uses inexpensive ingredients that you can easily find on sale or already in your pantry and fridge! The best part is all of the recipes are relatively easy, fast and can be accomplished by beginning cooks. Perfect beverages for the frugalista to add to this wonderful dinner - $1 sparkling cider from Dollar Tree or that awesome Charles Shaw (two buck chuck) $2 wine from Trader Joes!
Frugal Thanksgiving 2014 Menu
RELISH TRAY ( Marinated black olives, deviled eggs, celery sticks, radishes)
HERB ROASTED TURKEY
NO ONE KNOWS IT'S PACKAGE STUFFING
SOUP CAN MACARONI & CHEESE
CLASSIC SWEET POTATO CASSEROLE
EASY TO MAKE HOMEMADE GRAVY
DRESSED UP CANNED CRANBERRY SAUCE
CLASSIC GREEN BEAN CASSEROLE
COPYCAT GREEN GIANT BUTTER CORN NIBLETS
SPICY CHEESY JIFFY CORN MUFFINS
EASY HOMEMADE PUMPKIN PIE
Recipes -
Marinated black olives
1 cup black olives
2 dried red chilies
12 garlic cloves, minced
red wine vinegar, as
required
1 dash lemon juice
1 teaspoon dried thyme
Lightly crush the olives,
without breaking them, and pour into a glass jar with a lid, discarding any oil
produced. Add the dried chilies, garlic, and dried thyme if using lightly
shaking the jar to ensure equal distribution. Pour in enough red wine vinegar
so that the jar's contents are entirely submerged. Add a dash of lemon juice, seal the jar, and
store at room temperature for several days, shaking the jar occasionally.
Easy deviled eggs
6 hard-boiled eggs,
peeled halved lengthwise
1/4 cup mayonnaise,
low-fat okay
1 tablespoon prepared
mustard
1/2 teaspoon white
vinegar
1/4 teaspoon salt
1 tablespoon sugar
paprika (to garnish)
Scoop egg yolks into
bowl. Set aside egg whites. Add mayonnaise, mustard, vinegar, sugar, salt
and pepper to yolks. Mash together with
fork until smooth. Spoon mixture into
egg white halves. Sprinkle tops with
paprika.
Herb roasted turkey
2 tablespoons soul
seasoning (such as sylvia's secret seasoning,
emeril's seasoning, mrs. dash, or any multi spice mix)
2 tablespoons Old Bay
Seasoning
1/2 teaspoon pepper
1/2 teaspoon garlic
powder
1 teaspoon poultry
seasoning
1/2 teaspoon thyme
1/4 cup butter
1 cup turkey broth
Blend all spices and rub
into turkey – you may need to double this formulation depending on the size of
your turkey. Place butter into turkey roasting pan and place turkey upside
smashing it into the butter. Bake at 350 in this position uncovered for one
hour. After one hour turn over turkey add a sprinkling of more spices to the
top of the turkey. Add a can of turkey broth and continue to baste while
cooking.
No one knows stuffing
2 medium onions, minced
2 -3 stalks celery,
chopped fine
2 tablespoons butter
1/2 teaspoon poultry
seasoning
2 cups chicken broth or 2
cups turkey broth or 2 cups vegetable broth
hot water
2 (6 ounce) packages
stove top-style seasoned stuffing mix
Saute onions and celery
in butter. Sprinkle with poultry
seasoning. Set aside to cool slightly. Toss this mixture into your favorite dry
stuffing mix. Heat broth and set aside. Read directions on your favorite stuffing mix
box. Add enough hot water to the broth
to make up the required liquid needed.
Pour over
stuffing/vegetables mixture and mix well.
Stuff your chicken or turkey. For a side dish place stuffing in a baking
dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.
Soup can baked macaroni & cheese
10 ounces elbow macaroni
1 (8 ounce) package
shredded sharp cheddar cheese (2cups)
1 (8 ounce) package
Velveeta cheese, pasteurized processed cheese, cut up (1 cup)
1/4 cup butter, cut into
pieces
3 eggs, slightly beaten
1 (12 ounce) can
evaporated milk
1 (10 3/4 ounce) can
condensed cheddar cheese soup
1/4 teaspoon seasoning
salt
1/4 teaspoon ground
pepper (white if you have it)
Cook macaroni according
to package directions until almost al dente'.
Drain macaroni and transfer to a large bowl. Add 1 cup shredded cheese and Velveeta cubes
to hot pasta and stir gently til cheeses start to melt. In a medium mixing bowl, whisk the eggs,
butter, milk, soup, salt and pepper. Stir
this mixture into the cooked macaroni mixture.
Transfer half into a 13x9 sprayed baking dish. Sprinkle with 1/2 cup of shredded cheese. Top with remaining macaroni mixture. Bake covered at 325 degrees for 30 minutes. Uncover.
Sprinkle with remaining 1/2 cup of shredded cheese. Return to oven and bake 15 minutes more until
cheese is melted and bubbly brown.
Classic sweet potato casserole
1 (40 ounce) can cut
yams, drained
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg, beaten
4 tablespoons melted
butter
1 (16 ounce) bag
miniature marshmallows
Butter 1 quart baking
dish. Heat oven to 350 degrees. Mash yams in a large bowl and add brown sugar,
salt, cinnamon, egg, and melted butter. Mix
well. Place 1/2 mixture in baking dish. Top with a layer of marshmallows, then add
remaining mixture. Bake for 30 minutes. Remove from oven and top with remaining
marshmallows. Bake for another 10
minutes or until marshmallows are lightly browned.
Easy homemade turkey gravy
roast turkey drippings
1/4 cup flour
2 cups chicken broth or 2
cups water
salt & pepper
After turkey has been
roast, pour juices from turkey into a large measuring cup. Skim off all fat, reserving a ¼ cup of it. Discard rest of fat. Pour fat into a medium sized saucepan. Stir in ¼ cup flour. In measuring cup, add
enough water or chicken broth to equal 2 cups.
Turn stovetop to medium heat and slowly pour in juices/water or chicken
broth mixture. Stir over medium heat
until thickened and bubbly. Salt&
pepper to taste.
Dressed up canned cranberry sauce
1 (14 ounce) can whole berry cranberry sauce
1 tablespoon orange juice
concentrate
2 teaspoons honey
1/4 teaspoon cinnamon
1 finely diced peeled
fresh apple
Combine all until well
mixed. Chill until ready to serve.
Classic green bean casserole
1 (10 3/4 ounce) can
condensed cream of mushroom soup
3/4 cup sour cream
2 teaspoons soy sauce
1/8 teaspoon pepper
2 (14 1/2 ounce) cans cut
green beans, drained
1 (2 7/8 ounce) can
French-fried onions
Combine soup, sour cream,
soy sauce and pepper in a 1-1/2 quart casserole dish; mix well. Stir in beans and 2/3 cup of French fried
onions. Bake at 350 for 30 minutes or
until hot. Stir. Sprinkle with remaining 2/3 cup of onions. Bake 5 minutes or until onions are golden.
Copycat green giant buttered corn niblets
2 (16 ounce) bags frozen
corn (yellow "or" shoepeg white, any brand)
2 teaspoons salt
1/2 cup butter, cut up
1 teaspoon sugar
1 cup water
1 1/2 teaspoons
cornstarch
Add corn to large sauce
pan along with all ingredients except water and cornstarch. Stir corn mixture over medium heat until
butter is melted. Combine water and
cornstarch and stir until cornstarch is dissolved. Slowly add water to corn in sauce pan,
stirring constantly. Reduce heat to
simmer and stir until sauce thickens. Let
simmer, stirring occasionally, until corn is tender, about 10 minutes.
Spicy, cheesy Jiffy corn muffins
2 boxes Jiffy corn bread mix
1/2 cup grated cheddar cheese
1 teaspoon dried red pepper flakes
Make according to box directions using the directions for corn muffins adding in the additions of cheese and red pepper flakes. Bake as directed.
Easy homemade pumpkin pie
1 3/4 cups canned pumpkin
1 3/4 cups sweetened
condensed milk
2 large eggs, beaten
2/3 cup firmly packed
light brown sugar
2 tablespoons sugar
1 1/4 teaspoons ground
cinnamon
1/2 teaspoon salt
1/2 teaspoon ground
ginger
1/2 teaspoon ground
nutmeg
1/4 teaspoon ground
cloves
1 (9 inch) pie crusts,
unbaked
Combine pumpkin and
remaining ingredients in a large bowl; beat at medium speed with an electric
mixer 2 minutes. Pour into prepared
piecrust. Bake at 425 degrees for 15
minutes. Reduce heat to 350 degrees;
bake 50 additional minutes or until a knife inserted in center comes out clean. Cool on a wire rack.
No comments:
Post a Comment