Is your food budget out of control? The Better Days Books Frugal Food Bible can help, offering four timeless 19th and early 20th Century frugal food classics bound together in one practical, enlightening and entertaining omnibus collection: The American Frugal Housewife, by Lydia M. Child (1832), Foods That Will Win The War And How To Cook Them by C. Houston Goudiss (1918), Home Vegetable Gardening: A Complete And Practical Guide To The Planting And Care Of All Vegetables, Fruits And Berries Worth Growing For Home Use, by F. F. Rockwell (1911) and Cassell’s Vegetarian Cookery: A Manual Of Cheap And Wholesome Diet, by A.G. Payne (1891). With over 400 pages of frugal food recipes, household hints, money saving tips, backyard gardening guidance and more, The Better Days Books Frugal Food Bible is a gift of practical wisdom from the past that no modern family can afford to be without during the hard economic times ahead.
Apple banana nut muffin recipe
Healthy and delicious, frugal and easy to make, an apple-banana nut muffin mix for the whole family. Great for breakfast or snacks, good for on the go.
An original recipe by Tamara Wilhite, contributor to “The Dollar Stretcher” frugal living magazine.
MunchkinMenus.
Relieve Suppertime Stress With Our Amazing Cookbook Including Hundreds Of Easy, Delicious Recipes Your Whole Family Will Love.
The Tight Budget Cookbook: Delicious and Nutritious Recipes for the Frugal Cook
If you want to save a lot of money on your grocery bills, yet still serve delicious and nutritious meals, this cookbook is for you! All of the recipes in this book were contributed by Nutrition Educators with your needs in mind. You’ll find breakfast dishes for as little as 4 cents per serving, and main dishes featuring meat for as little as 51 cents per serving. With hundreds of recipes, you’ll find everything from breakfast; main dishes with meat, poultry, fish and a section for vegetarians; side dishes; salads; snacks, soups and stews; breads and muffins; desserts; and sauces, condiments and dressings. The ingredients used in the recipes are common and easy to find. Detailed nutritional information is given per serving and, equally important, the cost of each recipe and each serving is also provided-an excellent guideline when planning your meals to accommodate to your grocery budget. Bon appétit!
Fat Fighting Foods.
Detailed Information On The Foods That Burn Fat. Excellent Conversions For Diet, Weight Loss And Fitness Niches.
Best Wine Buys for $12 and Under:: A Guide for the Frugal Conoisseur
From Bordeaux to Chablis, from Merlot to Zinfandel, this thoroughly updated guide to the world’s best wine buys provides an indispensable pocket resource for anyone who wants to drink quality wines–without emptying his or her pockets.
Top Ten Candy Recipes.
Learn How To Cook Some Of The Best Tasting Candy Recipes In Less Than An Hour.
Sausage and Rice
This is one of those recipes that depending on the sausage the flavor changes. You can also add more rice to expand the dish. Peppers could be any from bell pepper to hot peppers
1 lb sausage 3 c. water 4 ribs chopped celery 1/2 c. onions and green pepper 1 c. brown rice 1 pkg. dry chicken noodle soupCook breakfast sausage until pink is gone. Drain, if needed. Add water, chopped celery, onions and green pepper to taste. Add brown rice, package dry chicken noodle soup. Bring to a boil. Cover and turn to low to cook the rice.
EASY FRIED RICE
This is another “basic” recipe that is adaptable depending on what you have. If you don’t have onion soup mix, use 1/2 to 1 tsp ground black or white pepper, 1/2 to 1 tsp salt, 1 TB dried onion. You can also use chopped hard boiled eggs or leave the eggs out all together.
We serve this with a big salad as a meal on it’s own, or we use it with grilled meats as a side dish.
1/4 cup olive oil
4 cups cooked rice
2 cloves garlic, finely minced
1 envelope dry onion soup mix
1/2 cup water
1 Tbsp soy sauce
1 cup frozen peas, partially thawed (or 1 1/2 cup mixed vegetables)
2 eggs, slightly beaten and scrambled in pan
In skillet, heat oil over med high heat and warm rice. Stirring constantly
for 2 minutes. Stir in garlic. Stir in soup mix blended with water and soy
sauce. Cook 1 minute. Stir in peas. Cook 2 minutes. Stir in cooked eggs.
Broccoli Rice Casserole
This recipe is one of my base recipes. I regularly replace the broccoli with another dense vegetable such as winter squash, cauliflower, mushrooms and bell peppers. Literally what ever vegetables I have available.
1 1/2 cup rice
3 1/2 water
1 medium chopped onion
1 can (10 3/4 oz) condensed cream of mushroom, or chicken, or celery or
cheese soup
1 1/2 cups 1% milk
2 – 10 oz packages frozen chopped broccoli or cauliflower or mixed
vegetables
1/2 lb grated or sliced cheese
3 Tbsp margarine or butter
Preheat oven to 350 degrees and grease 12x9x2x inch baking pan.
In a saucepan mix rice, salt, and 3 cups of water and bring to a boil.
Cover and simmer for 15 minutes. Remove saucepan from heat and set aside
for additional 15 minutes.
Sauté onions in margarine or butter until tender.
Mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into
baking pan.
Thaw and drain the vegetables and then spread over the rice mixture.
Spread the cheese evenly over the top and bake at 350 degrees for 25-30
minutes until cheese is melted and rice is bubbly.