Cost-saving recipes help just about everyone these days. Many can take advantage of products that are often on sale: eggs and tuna for example.
With help from an old collection of "Betty Crocker" recipes, here are a few dishes to help cut costs: Calico Rice Bake, Soybean Vegetable Casserole, and Tuna Cheese Toasties.
Eggs are an excellent source of complete protein and very versatile.
Calico Rice Bake
1 (10-ounce) package frozen mixed vegetables, thawed
2-1/2 cups cooked rice
1 cup, small curd creamed cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese
1/4 cup chopped onion
1/2 teaspoon salt or salt substitute
Heat oven to 350 degrees. Grease an 8-by-8-by-2-inch baking dish.
Beat eggs and stir in remaining ingredients. Spread mixture in baking dish and bake uncovered until set in center, about 40 to 45 minutes.
Makes six servings.
Buy hard cheese -- Cheddar, Edam, Gouda and Swiss -- in bulk and freeze. The best way is to separate the larger blocks of cheese into about a half-pound each; wrap tightly to prevent drying; and label. To thaw, put in refrigerator. As the cheese thaws, the mottled color will disappear.
Soybeans contain about 1-1/2 times as much protein as other dried beans and it is high quality, making it an excellent meat substitute and extender. A cup of dried soybeans yields about 2-1/2 cups when cooked.
Soybean Vegetable Casserole
6 ounces dried soybeans (approximately 1 cup)
4 cups water
1 teaspoon salt
1 (16-ounce) can whole kernel corn, drained
2 tablespoons flour
1 teaspoon sugar
1/4 teaspoon Italian seasoning
1/8 teaspoon pepper
1 (16-ounce) can whole tomatoes, drained with 1/2 cup liquid held in reserve
1/4 cup chopped green pepper
1 cup soft bread crumbs
1 cup shredded Cheddar cheese
Heat soybeans in water to boiling and boil for 2 minutes, remove from heat, cover and let stand for an hour.
Add salt to beans and heat to boiling, then reduce heat. Simmer uncovered for 2 to 3 hours until beans are tender.
Heat oven to 375 degrees. Layer beans and corn in an ungreased 1-1/2 quart casserole dish. Add flour, sugar, Italian seasoning, pepper and reserved tomato liquid. Combine well, stir in tomatoes and add green pepper. Pour on soybeans and corn, top with bread crumbs and cheese. Bake uncovered for 40 minutes.
3 hamburger buns, split and buttered
1 (9-1/4 ounce) can tuna, drained and flaked
1 (3-ounce) package cream cheese, softened
2 tablespoons mayonnaise or salad dressing
2 teaspoons lemon juice
1 teaspoons instant minced onion
1 teaspoon prepared horseradish
1 (16-ounce) can cut green beans, drained
1 cup shredded cheese
Set oven to broil or 550 degrees. Broil or toast bun halves (set about 4 to 5 inches from broiler) until light brown, about 2-1/2 minutes. Remove from oven. Reduce oven to 350 degrees. Mix all ingredients, except shredded cheese, together and spoon onto each bun -- about a 1/2 cup per half bun. Sprinkle with shredded cheese and bake for 10 minutes.
6 cabbage leaves
1 pound ground beef
1/4 cup chopped onion
1 clove garlic, finely chopped
1/2 cup uncooked regular rice
2 tablespoons snipped parsley
1-1/2 teaspoons salt
1/4 teaspoon lemon pepper
1/4 teaspoon cinnamon
1/4 teaspoon dried oregano leaves
1-1/2 cups water
1/2 cup crumbled feta or shredded Swiss cheese
1/4 teaspoon salt
1 cup water
1 (1-ounce) package chicken gravy mix
3/4 cup water
1 to 2 teaspoons lemon juice
Heat to boiling, stirring occasionally until slightly thickened, hold in reserve to pour over cabbage stuffed with ground beef.
Cover cabbage leaves with boiling water. Cook and stir ground beef, onion and garlic over medium heat until beef is light brown, drain.
Stir rice, parsley, 1-1/2 teaspoons salt, the lemon pepper, cinnamon, oregano, 1-1/2 cups water and cheese into beef. Heat to boiling then reduce heat. Cover and simmer 15 minutes, stirring occasionally.
Heat oven to 350 degrees. Dry cabbage leaves, salt, fill with 1/2 cup beef mix. Roll, fasten with toothpicks. Put in ungreased baking dish, cover with 1 cup water, bake 30 minutes, drain and serve.