Cooking On Pennies X: w/Miriam Loo's Budget Cookbook! 🌞

[justaprogressive]

PORK AND CORN BREAD MEXICANA
“Another salute to Mexican cuisine."

1 1/2 pounds ground lean pork
1 cup canned or frozen corn
1 medium onion, minced
1/2 cup raisins
1 teaspoon salt
1 teaspoon sugar
1 10-ounce can tomatoes with chilies
1 to 2 teaspoons chili powder or chilies to taste
2 cups cooked pinto beans
1/2 cup shredded sharp Cheddar
1 cup tomato juice cheese

In a large skillet, brown pork and onion. Pour off any fat. Add salt, tomatoes
with chilies, beans, tomato juice, corn, raisins, and sugar. Simmer 20 minutes,
covered, stirring occasionally. Add chili powder slowly, tasting for flavor. Stir
cheese into hot meat mixture and place into a greased 2-quart casserole
Prepare the following Cornmeal Topping.

Cornmeal Topping:

1 cup yellow cornmeal
1/2 cup milk
2 tablespoons all-purpose flour
1 egg, beaten
1 teaspoon sugar
2 tablespoons solid vegetable
2 teaspoons baking powder shortening or lard, melted
1 teaspoon salt

Heat oven to 425. Combine cornmeal, flour, sugar, baking powder and
salt, Stir in milk, beaten egg, and melted shortening or lard. Drop the cornmeal
topping by tablespoontuls on top of meat to make 6 mounds. Bake for 15
minutes.

Serves 6

From "Miriam B. Loo's Budget Cookbook"
https://www.goodreads.com/author/list/30798540.Miriam_B_Loo

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LEMON-BREADED FRIED CHICKEN
“The fresh lemon flavor adds a piquancy to the chicken.
Serve with a nice green salad!”

1/4 cup fresh lemon juice
1/2 cup all-purpose flour
1 3-pound frying chicken, quartered, or 3 pounds chicken breasts
1 egg, lightly beaten
1 1/2 cups dry fine bread crumbs
Vegetable oil
2 teaspoons salt
Lemon wedges

Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let
stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper
towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg; roll in
bread crumbs to coat thoroughly. In a heavy skillet, heat oil (should be 1/4-inch
deep at all times during frying). Add one-half of chicken pieces and when
deep golden brown, turn and complete frying. Test for doneness. Remove to
platter and keep warm. Fry remaining chicken. Serve garnished with lemon
wedges.

Serves 6


From "Miriam B. Loo's Budget Cookbook"
https://www.goodreads.com/author/list/30798540.Miriam_B_Loo

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BROWN BEEF STEW
“A whole meal cooked in one pot, with a rich sauce.”

3 pounds boneless beef chuck, cut in 1 1/2-inch cubes
1/3 cup all-purpose flour
2 tablespoons Worcestershire sauce
1 pound small white onions, quartered
1 tablespoon salt
3 tablespoons vegetable oil
1 pound carrots, sliced 1/2-inch thick
2 pounds medium potatoes, pared and sliced 1/2-inch thick
1 quart boiling water
1 onion, studded with 4 cloves
1 clove garlic, minced
4 ribs celery, cut in 2-inch pieces
4 bay leat
1/4 cup cold water
Pinch of dried thyme, crushed


Pat meat dry with paper towels. Coat meat with mixture of flour and salt;
reserve leftover flour, Heat vegetable oil in a large, heavy pot; brown beef
cubes well, a few at a time, removing pieces as they are done. Stir in boiling
water; cook, stirring to scrape drippings from pot. Return beef to pot with clove
studded onion, garlic, bay leaf, thyme, and Worcestershire sauce. Simmer,
covered, for 1/2 hours, stirring occasionally. Remove bay leaf. Add onions,
carrots, and potatoes; simmer, covered, for 20 minutes. Add celery and sim-
mer, covered, for 20 minutes or until vegetables are tender. Combine reserved
flour with cold water; slowly stir into stew. Cook, stirring, for 3 minutes, or until
thickened.

Serves 10


From "Miriam B. Loo's Budget Cookbook"
https://www.goodreads.com/author/list/30798540.Miriam_B_Loo

***********************************************************************************


FRANKFURTER DIVAN
“This elevates the humble frank to ‘divan’ status.”

2 10 1/2-ounce package frozen broccoli or 2 pounds fresh
broccoli, cooked
1/4 cup margarine
3 tablespoons all-purpose flour
2 cups milk
1 pound all-beef frankfurters
1/2 teaspoon salt
Freshly ground pepper to taste
3 tablespoons dry sherry
1 cup grated Parmesan cheese

Place broccoli in a greased 8-inch square baking dish. In a saucepan melt
margarine; stir in flour and cook, stirring, for 3 minutes. Add milk and cook,
stirring, until sauce thickens and begins to bubble. Add salt, pepper, sherry,
and 1/2 cup cheese. Remove from heat; keep warm. Split frankfurters
lengthwise, then cut in half crosswise; arrange over broccoli. Cover with sauce
and top with remaining cheese. Bake in a preheated 350°F oven for 25 to 30
minutes or until heated through.

Serves 6

From "Miriam B. Loo's Budget Cookbook"
https://www.goodreads.com/author/list/30798540.Miriam_B_Loo


Enjoy these delicious and inexpensive entrees.

[dweller]

1. So the Frankfurter Divan

Is vegetarian with “1 pound all-beet frankfurters “ ?

No wonder they are so red



✌🏻

[justaprogressive]

2. I'm sorry...

meant to hit that "F"

[dweller]

3. Reminds me of the vegan hamburger

Made from beets … which also bled red to mimic rare beef

just seems wrong





✌🏻

[justaprogressive]

4. Funny you should mention that...

https://upload.democraticunderground.com/1157152705 People swear by it.

[multigraincracker]

5. Price of tofu is dropping like a rock.

[justaprogressive]

6. Some farmers, with China not buying,

are selling soybeans cheaply, some are holding onto their crop.

The situation could radically change at any time...so if you've got
a great deal buy it!

[multigraincracker]

7. Tried my beer batter recipe I use for fish on it.

I just might stock up. How long does it keep in the fridge?

[justaprogressive]

8. Once open 3-5 days in the fridge

a more complete answer:

How to Use Tofu and Make it Last Longer
Most recipes call for a whole block of tofu so I don't find that I often get stuck with a piece to use in another recipe. However, sometimes it does happen.

Once refrigerated tofu or shelf-stable tofu is open, I recommend using it up within 3-5 days.
Fresh tofu generally doesn’t have a long shelf life anyway so keep that in mind when storing it.

Tips for Making Tofu Last Longer

Use proper storage for tofu: It should be stored in an airtight container with a bit of clean water to keep it moist and fresh in the fridge.

Even shelf-stable tofu must be refrigerated after opening. You can also freeze tofu in
some instances but it generally forms ice crystals inside which changes a bit when
frozen. For more storage tips read this article on how to store tofu.

Cook it:
If you aren't going to use it right away, an excellent way to extend its life is to go ahead
and cook it up in a recipe that you can reheat later. Cooking it will possibly add a few
more days to its shelf life.

Store it: Keep the tofu package or plastic container used for storing it in the coldest part
of the fridge. Often this is towards the back of one of the shelves. Avoid storing it in the
door which is the warmest part of the fridge.

Tofu Recipes to Help Use It Up
If you're not sure exactly what you want to cook with the tofu you bought, here are a few great options.

You will a variety of different ways you can change it up for more variety in your meals.

Just remember that most dishes don’t carry a taste of tofu. It has really neutral flavors and
will take on the flavors you use to flavor it.

Vegan ground beef: Turn your block of tofu into tofu ground beef with this easy recipe. I
always recommend this recipe as a great place to start for getting started with tofu.

Orange tofu: In this recipe, tofu mimics orange chicken in this vegan orange tofu
recreation of the traditional Chinese takeout dish.

Smoked tofu: So you can buy smoked tofu, but you can also easily make it at home.
It doesn’t require a smoker, rather the tofu is marinated in a smoky, umami marinade
and then cooked in the oven.

Pesto tofu sheet pan dinner: Cook up tofu with the flavors of pesto with vegetables in
this easy tofu sheet pan dinner.

Crispy tofu: Cooked up in the air fryer with a crunchy cornmeal breading makes tofu
a great snack or building block for meals. Serve crispy tofu on its own with a dipping
sauce or use it in recipes like these vegan fish tacos.

https://cookeatlivelove.com/how-long-does-tofu-last/]

[spinbaby]

9. They all look yummy

And I notice everything serves at least six, although if you’re feeding a large family, you definitely need economical recipes. I’m cooking for one nowadays, so every time I make something like this, I feel like I’m eating it until the end of time, even with freezing some. But when I calculate costs, I save by constructing my own meals, even if some winds up on the compost pile.

[justaprogressive]

10. I have a whole post series of cooking for one or two...

https://www.democraticunderground.com/1157153938
https://www.democraticunderground.com/1157153687
https://www.democraticunderground.com/1157153220
https://www.democraticunderground.com/1157153058
https://www.democraticunderground.com/1157153058
https://www.democraticunderground.com/1157152974



You can fix bulk, but it helps if you can change your bulk item
into two or three different recipes. See Bee Wilson:


https://www.democraticunderground.com/1157153407
https://www.democraticunderground.com/1157153456