tag:blogger.com,1999:blog-5089828552519076506.post5537884232116716344..comments2024-03-29T16:34:01.380+10:00Comments on down to earth: Budget recipesUnknownnoreply@blogger.comBlogger18125tag:blogger.com,1999:blog-5089828552519076506.post-64696531392410550052008-05-07T22:11:00.000+10:002008-05-07T22:11:00.000+10:00Rhonda in the Quick dinner roll recipe it doesn't ...Rhonda in the Quick dinner roll recipe it doesn't have the amount of flour needed.Do you happen to know what that is?I would love to try it.With 7 children I am always on the lookout for Quick anything.Thanks KristinUnknownhttps://www.blogger.com/profile/10587956765870909326noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-23483360126483660432008-05-07T08:44:00.000+10:002008-05-07T08:44:00.000+10:00No I'm not making the soap Rhonda, I have no resin...No I'm not making the soap Rhonda, I have no resin. I would love to just to see how it turned out but with young children I struggle to find time for late night soap making and sewing as is. I'll stickk to my basic stuff for now. <BR/><BR/>I had to giggle. I initially read your comment as saying my soup was harsh. I was just starting to feel indignant when I re-read it correctly. My family LOVE my soup (and my soap LOL)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-45271236217616846302008-05-06T06:00:00.000+10:002008-05-06T06:00:00.000+10:00Thanks for your help Anita and Dani. Dani that soa...Thanks for your help Anita and Dani. Dani that soap recipe is a bit harsh - are you making it?<BR/><BR/>More great recipes here, thanks to all who left recipes to share. <BR/><BR/>:- )Rhonda Jeanhttps://www.blogger.com/profile/00175785349529109084noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-80119315130966945332008-05-06T03:57:00.000+10:002008-05-06T03:57:00.000+10:00Multipurpose MeatloafI've made this recipe with bo...Multipurpose Meatloaf<BR/><BR/>I've made this recipe with both pork and beef mince and it is good either way. I've also made this loaf with a little bit of minced bacon in it. It is good served hot with potatoes and veg or cold with salad. Any remaining leftovers make a very tasty sandwich to take to work, too. And if we've had too many bills that month, an extra slice of crumbed bread and an extra egg mixed in will stretch the loaf to an extra couple of helpings..... There is no salt or pepper in the recipe so you can add that if you like it. The original recipe came from one of Shirley Goode's wonderful books. <BR/><BR/>Glazed Meat Loaf <BR/><BR/>1 apple, peeled, cored and grated <BR/>8 oz minced beef (or pork) <BR/>2 slices wholemeal bread, crumbed <BR/>1 onion, peeled and grated <BR/>1 large carrot, well scrubbed (or peeled) and grated <BR/>1 tablespoon brown sauce (spicy, fruity or bbq) <BR/>1 egg, beaten <BR/>1 dessertsp tomato puree <BR/>1 heaped teasp honey <BR/><BR/>Mix together apple, carrot, mince, breadcrumbs, onion and brown sauce. Stir in egg and mix everything really thoroughly. Press into loaf tin. Blend together the honey and tomato puree and spread over meat mixture. Cook at gas mark 3, 325'F, 170@C for one hour and then cover with foil, turn out the heat and leave in oven for a further 15 minutes.Johttps://www.blogger.com/profile/16855403299773356566noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-1695632559695056712008-05-06T03:54:00.000+10:002008-05-06T03:54:00.000+10:00Onion, bacon and potato hotpot is one of our stand...Onion, bacon and potato hotpot is one of our standards - except in a heatwave. I got the original recipe from "The Pauper's Cookbook" by Jocasta Innes. This serves 4 but as there are only two of us, we eat it again next day with a different veg or maybe a sprinkle of cheese on top to ring the changes a bit. Like stew, the flavours seem to mingle even more and it always tastes better on the second day.<BR/><BR/>4 onions <BR/>4 potatoes <BR/>4 to 8 ozs bacon, depending on how much you've got <BR/>1 pint milk <BR/>2 oz flour <BR/>2 oz marg <BR/>salt and pepper (and a pinch of nutmeg too)<BR/><BR/>First, make some white sauce. Melt marg, stir in flour, add cold milk and stir until it thickens. Add salt, pepper and nutmeg.<BR/>Peel and slice the onions thinly. Scrub and slice the potatoes thinly. (I don't peel mine.) Cut up bacon into small pieces, trimming off any any rind and extra fat.<BR/><BR/>Use a casserole with a lid. Fill it with alternate layers of onion, potato and bacon, ending with a layer of potato. Pour over the white sauce.Give the casserole a good shake to distribute the sauce evenly. Put the lid on and bake at gas mark 6, 400'F for one hour. Take the lid off and bake for a further hour at reduced heat gas mark 4, 350'F.<BR/><BR/>I've tried microwaving this to shorten the cooking time but it tasted really bland. I do microwave the leftovers on the second day and that is fine. I've also tried taking shortcuts with the white sauce and doing a cornflour sauce and that just doesn't have the same depth of flavour either. So I keep to the above recipe now. The flavours develops incredibly with the long cooking.Johttps://www.blogger.com/profile/16855403299773356566noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-7158899382144795872008-05-06T03:36:00.000+10:002008-05-06T03:36:00.000+10:00rissoles - patties like hamburgers, but can often ...rissoles - patties like hamburgers, but can often include fish or be made with potato<BR/><BR/>'vintager' looks like a spelling mistake for vinegar, I think since the recipe talks about cooking wineAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-45689759975794629422008-05-06T03:33:00.000+10:002008-05-06T03:33:00.000+10:00Bolognese is italian sauce made with ground beef (...Bolognese is italian sauce made with ground beef (hamburger, mine) and tomatoes and onions.<BR/><BR/>Sachets are small packets<BR/>courgettes (misspelled in my post) = zuchini<BR/><BR/>aubergine = egg plant<BR/><BR/>28g = 1 oz but uk recipes often use 25g for 10z which is fine as long as you are consistent with recipes<BR/><BR/>1 cup = approx 8oz (but note this is 8 fluid oz rather than weight). But for a rough guide 100g = 1/2 cup and 200g = 1 cupAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-5097226050003181802008-05-06T01:10:00.000+10:002008-05-06T01:10:00.000+10:00Thanks to Dani for explaining mince. Now I need so...Thanks to Dani for explaining mince. Now I need some help with these: What are/is: bolognese. Is this the same as sauce?<BR/>Rissoles?<BR/>sachets (referring to food or something we smell?<BR/>conegetees?<BR/>vintager?<BR/>aubergine?<BR/>Also not sure how to measure grams as we measure by cups, spoons etc.<BR/>not pounds or grams.<BR/>Kristi did a great job explaining as she wrote her recipes. Big help.<BR/>Thanks<BR/>NellAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-32781132731900945582008-05-05T21:43:00.000+10:002008-05-05T21:43:00.000+10:00Anonymous 1 - grind the saltAnonymous 2 - ground m...Anonymous 1 - grind the salt<BR/>Anonymous 2 - ground meat, generally beef unless otherwise specified. <BR/><BR/>Rhonda, I just found this recipe for soap (which I am dying to try) in The Willow Housewife's Handbook on Cookery ca. 1930<BR/>Into an earthenware vessel, put 1 lb. caustic soda and 1 quart cold water. Stir with wooden spoon till melted. Melt 7lbs. fat to a moderate heat and strain. Add half soda liquid adn stir 5 minutes, then add 1 1/2 lbs. finely ground resin and stir well; add the rest of the soda liquid and stir. Then add 2 gallons boiling water and boil until it thickens and falls off in strings from the spoon (remove it as soon as it begins to boil, otherwise it will boil over). When half cold, add 1/4 lb. borax, 2 tablespoons liquid ammonia, 1 dessert spoon sulphate soda mixed in 1 pint of hot water. Then pour into vats to set.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-10168551104453993802008-05-05T21:32:00.000+10:002008-05-05T21:32:00.000+10:00a lot of these recipes call for mince. What is tha...a lot of these recipes call for mince. What is that?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-26314644919484349542008-05-05T18:09:00.000+10:002008-05-05T18:09:00.000+10:00Thank you so much for all your hard work Rhonda Je...Thank you so much for all your hard work Rhonda Jean, the recipe's will come in handy. <BR/>a favourite,frugal breakfast recipe in our house is Buckwheat pancakes. We have a gluten free diet and this makes a small flour and one egg feed two starving teenage boys.<BR/><BR/>Mix equal amounts of buckwheat and white flour, (we use plain gluten free flour but plain wheat flour or S.R flour could be used). Add a small amount of salt and a large tsp baking powder, (reduce the amount of b.powder if using S.R flour). Add one egg and enough milk/water mix to make a smooth batter. Preheat a frying pan with a little oil or butter and fry small amounts at a time. Make a slightly thicker batter mix and add sultanas to the mix for a scotch pancake type result. Because the Buckwheat has a better G.I rating the pancakes take longer to digest and so the boys aren't back mooching in the fridge and cupboards quite so quickly!Catsisterhttps://www.blogger.com/profile/11565894014461202522noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-80082438979134532232008-05-05T16:06:00.000+10:002008-05-05T16:06:00.000+10:00Thank you so much Rhonda for all the effort you ha...Thank you so much Rhonda for all the effort you have put into this. I will be printing off this post and putting it into my own recipe file.<BR/><BR/>What a fabulous way to enjoy being frugal xxxAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-65555464153774078862008-05-05T13:09:00.000+10:002008-05-05T13:09:00.000+10:00Thanks for all the recipes and tips for using lent...Thanks for all the recipes and tips for using lentils. We have a bunch leftover from a recipe we didn't really care for and I was looking for other uses.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-57887857283580207132008-05-05T12:40:00.000+10:002008-05-05T12:40:00.000+10:00Hi RhondaI added a recipe last night but it went i...Hi Rhonda<BR/><BR/>I added a recipe last night but it went into the black hole as it is not there (or in my pregnant exhaustion I pressed the wrong button???). <BR/><BR/>Anyway, you have some fab recipes and I will be looking through when I finish work to see what ones I can incorporate into our family food.<BR/>Thanks a million<BR/>RachaelRachael @ Rachael's Happy Life!https://www.blogger.com/profile/16272283703654492588noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-22807272744796315082008-05-05T11:40:00.000+10:002008-05-05T11:40:00.000+10:00I have a question about sea salt in baking. Do yo...I have a question about sea salt in baking. Do you have to crush it or grind it up, or can it just go in the way it is? The grains are so much larger than the salt I currently buy that I am not sure how to add it to a recipe. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-27822641462691995912008-05-05T09:48:00.000+10:002008-05-05T09:48:00.000+10:00Hi Rhonda, i'm not sure waht happened to my post, ...Hi Rhonda, i'm not sure waht happened to my post, just seems to have disapeared into blog land.<BR/><BR/>This recipe was my great grandmothers. It was a staple when I was house sharing student.<BR/>Now i make it for my kids, if we haven't had a propper dinner, eg. toasted sandwiches.<BR/><BR/>SYRUP DUMPLINGS<BR/>1 cup hot water<BR/>1 huge tbs golden syrup<BR/>1 tbs sugar<BR/>1 dsp butter<BR/><BR/>Place all in a saucepan and bring to the boil.<BR/><BR/>Mix together <BR/><BR/>1.5 cups SR flour<BR/>1 dsp sugar<BR/>1 egg<BR/>milk<BR/><BR/>to get a mix that drops off the spoon.<BR/>Drop spoonfuls of the batter into syrup mixture, bring back to the boil, then reduce to a simmer, PUT ON THE LID, AND COOK FOR 20 MIN. Don't be tempted to lift the lid, its such a wonderful moment when you lift the lid. We always had these with milk, you could use whatever you have.<BR/><BR/>Love JackyJACKethttps://www.blogger.com/profile/17625685964860531507noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-49818873289761037012008-05-05T08:37:00.000+10:002008-05-05T08:37:00.000+10:00I too missed yesterday's post but thought I'd add ...I too missed yesterday's post but thought I'd add this good idea. (If we got it from you Rhonda, then you'll already know it.)<BR/><BR/>Instead of toothpaste make up a mixture of:-<BR/><BR/>2 parts soda bic (baking soda / bicarb of soda) <BR/>1 part salt, (salt that doesn't contain any free flowing agents).<BR/><BR/>I usually make up just a small amount in a little container so it's easy to store in the bathroom. It only took us a few days to get used to the change of taste from toothpaste and some dental reports have said it's a much better product to use to reduce decay and gum disease.<BR/><BR/>Regards, MarilynAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-43479049996639318852008-05-05T07:41:00.000+10:002008-05-05T07:41:00.000+10:00Oh dear, I missed this yesterday which is a pity b...Oh dear, I missed this yesterday which is a pity because I have been blogging a lot about budget meals lately. Search budget meal at <A HREF="www.thekitchenplayground.com" REL="nofollow">the kitchen playground</A> and you'll find lots. <BR/><BR/>A recent favourite is:<BR/>The Soup<BR/>3 cups borlotti beans, soaked overnight and cooked until just tender<BR/>4 baby parsnips, peeled and chopped into small pieces<BR/>2 carrots, peeled and chopped into small pieces<BR/>2 small turnips, peeled and chopped into small pieces<BR/>3 zucchini, peeled and chopped into small pieces<BR/>5 - 6 garlic cloves, peeled and chopped into small pieces<BR/>2 onions, peeled and chopped into small pieces<BR/>300g green beans, chopped into small pieces<BR/>1 1/2 cups peas<BR/>1 baby leek, chopped into small pieces<BR/>800g tinned tomatoes<BR/>1 1/2 cups soup mix<BR/>1 1/2 litres stock (vegetable or chicken)<BR/>500g small shell or elbow pasta<BR/>1/2 litre water<BR/>1/2 cup olive oil<BR/>large dob butter<BR/>Heat very large fry pan and add oil and butter. When heated, toss in all vegetables and garlic except legumes. Toss around pan until everything is well coated in oil and butter but not coloured. Transfer to large stock pot and add in all other ingredients except pasta. Simmer gently for an hour to an hour and a half. Turn heat off and stir through pasta. Let sit for 10 - 15 minutes.<BR/>Transfer to storage containers until ready to eat.<BR/>By the time you are ready to eat, it will be very thick. Water down a little to heat up. Top with a little grated parmesan to serve.<BR/><BR/>This came out at 35c a serve plus a slice or two of homemade bread.Danihttps://www.blogger.com/profile/00611826061959537166noreply@blogger.com