Bulgarian Potato Salad

This recipe was served to us by a special friend who comes from Bulgaria. It was so delicious! I think it is my favorite potato dish! Here is her version of the recipe:

Potatoes (as many as you like)
Salt
Oil (Sunflower oil is best)
Vinegar (Red wine vinegar is preferable)
Sliced onion
Minced garlic

Peel the potatoes and cut them into medium-sized chunks. Cook them until tender. While they are still warm, toss all the other ingredients in with the potatoes. You can make the dressing separately, if you desire.  Let it sit for about 4-5 minutes. Taste it before serving and adjust ingredients, as needed. Sometimes the potatoes tend to "drink" all the vinegar and oil and you just need to add a bit more at this point. You can also use mayonnaise instead of oil, but you should wait until the potatoes are cool, if you choose this substitution.

Roasted Sesame Vegetables

1 lb parsnips
10 medium carrots, cut into 1/2-inch slices
1 large onion cut into 12 wedges
2 Tbsp olive or cooking oil
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 Tbsp maple (or maple-flavored) syrup
1 Tbsp frozen concentrated lemonade, thawed
2 tsp sesame seeds, toasted

Put first 7 ingredients into large bowl. Toss until vegetables are coated. Spread evenly in greased 3-quart shallow baking dish. Bake, covered, in bottom rack of 300*F oven for 1 hour. Combine maple syrup and concentrated lemonade in small bowl. Drizzle over vegetables. Stir until coated. Bake, uncovered, for another 1 to 1-1/4 hours until vegetables are tender-crisp. Sprinkle with sesame seeds.

Mashed Dilled Potatoes

4 lbs peeled potatoes, cut up
1/4 cup butter
1 garlic clove, minced
1/2 cup milk
1/2 cup sour cream
1 Tbsp chopped fresh dill
1/2 tsp salt
1/4 tsp pepper
1 Tbsp chopped fresh parsley

Cook potato in boiling salted water in large pot until tender. Drain. Return to same pot. Place uncovered pot on hot burner. Turn off heat. Stir potato or shake pot until any excess liquid is evaporated. Mash. Cover to keep warm.

Melt butter in small frying pan on medium. Add garlic. Heat and stir for about 1 minute until fragrant. Add milk. Bring to a boil. Add potato. Mash well.

Add next 4 ingredients. Mix well. Place into serving dish and sprinkle with fresh parsley.

Twice-Baked Potatoes Deluxe

6 baking potatoes
Salt and pepper
Butter
Milk
1/4 cup chopped onion
3/4 cup grated Cheddar cheese
3/4 cup grated Monterey Jack cheese
1 box frozen chopped spinach, thawed and pressed dry

Bake the 6 potatoes. While still hot, slice each potato in half lengthwise and carefully scoop the baked potato into a large mixing bowl. Save the skins. Mix the potatoes with the remaining ingredients, using salt, pepper, and butter to taste and enough milk for desired “mashed potato” consistency. Put the potato mixture back into the skins. Serve immediately, or freeze them in a freezer bag. Remove as needed and heat on a cookie sheet or flat baking dish.

Fresh Baked Asparagus

1 to 1-1/2 lbs. fresh asparagus
Salt and pepper
3 Tbsp butter

Rinse and trip the stumps off the asparagus. Place it in one or two layers in flat baking pan. Sprinkle with salt and pepper and dot with butter. Cover with foil and bake 30 minutes at 300*F. The asparagus will be crunchy and not lose color.

Mandarin Broccoli

This is such a bright, colorful vegetable dish! It’s something different and adds a lot to a simple meal.

1/2 cup water
1 cup sliced onion
1 cup carrots, cut diagonally in thin slices
6 large mushrooms, sliced (optional)
2 cups fresh pineapple, chopped
1 Tbsp butter
2 cups fresh or frozen broccoli florets
2 Tbsp honey
2 Tbsp slivered almonds or pine nuts (optional)

Steam broccoli until just tender. Set aside. Saute onion and carrots in water over medium heat for 5 minutes. Add mushrooms, pineapple and butter and saute for 5 more minutes. Add honey and mix well. Fold in broccoli and nuts. Heat through. Serve.

Apples and Onions

This is a little side dish that my kids convinced me to try after we read about it in Laura Ingalls Wilder’s Farmer Boy. It was the first time my kids ranted and raved about how delicious onions are!

2 apples, diced
1 very large onion, sliced or diced
butter

Melt butter in a frying pan. Add apples and onions and fry to your heart’s content! Fry at least until the onions are transparent. The longer you fry them, the sweeter they will be.

Traditional Bread Stuffing

1 loaf whole grain bread (My favorite is Squirrely Bread. I buy it at Costco. It's more expensive than other breads, but for special occasions, it's unbeatable. It is the best price at Costco.)
2 Tbsp olive oil
4 stalks celery, finely chopped
2 small onions, finely chopped
1 Tbsp poultry seasoning
1 tsp salt
1 apple, such as McIntosh or Granny Smith, cored and chopped (skin on)
1 cup dried cherries
1/2 cup chicken broth

Cut crusts from bread. Tear bread into small pieces that measure about 10 cups. Spread out on 2 baking sheets and lightly toast in a preheated 350*F oven for 10 minutes. Turn into a very large bowl.

Heat oil in a large, wide frying pan set over medium heat. Add celery, onions, poultry seasoning and salt. Stir often until onions are soft, 12 to 15 minutes. Add apple and cherries. Stir occasionally, until apple starts to soften, 5 to 7 minutes. Turn over toasted bread and drizzle with half of the broth. Stir to mix evenly. The stuffing should be moist, not soggy. Cool mixture completely before stuffing turkey.

You can prepare this up to 3 days ahead of time. It will keep with covered in the fridge. Bring to room temperature before stuffing the turkey.

Golden Mashed Potatoes

8 large Yukon Gold potatoes
3 large cloves garlic, peeled and crushed
1 cup sour cream or plain yogurt
1/2 cup milk
1 Tbsp Dijon mustard
1/2 tsp salt
1 1/2 Tbsp each chopped fresh thyme leaves and chopped chives

Scrub potatoes but don't peel them. Cut into halves and place in a very large, wide saucepan. Add garlic. Cover with water and bring to a boil. Reduce heat, partially cover and simmer until fork tender, about 20 to 25 minutes.

Drain potatoes and garlic. Return to saucepan set to low heat. Using a potato masher, or a mixer, coarsely mash. Add sour cream or yogurt, milk, mustard and salt. Mash to desired consistency. I personally like to whip mine with an electric mixer. Stir in thyme and chives.

If you decide to prepare this ahead of time, do not add the thyme and chives. Just before serving, reheat, stirring often. Add more milk if it becomes too dry. Then stir in the thyme and chives just before placing into serving bowl.

Roasted Maple-Cranberry Sauce

3 cups fresh or frozen cranberries
1/4 cup plus 2 Tbsp real maple syrup
2 Tbsp water
1 lime
1 shallot, minced
1/2 tsp dried tarragon
1/4 tsp salt

Place cranberries on a pie plate and drizzle with 1/4 cup maple syrup and water. Using a zester, peel strips of lime; stir into mixture.

Bake, uncovered, in a preheated 350*F oven, stirring occasionally, until cranberries break down and sauce is bubbly, about 1 hour. Remove from oven. Squeeze in juice from lime and stir in remaining 2 Tbsp syrup, along with shallot, tarragon and salt.

The sauce will keep well, covered and refrigerated, for up to 2 weeks. Bring to room temperature before serving.

Amandine Green Beans

This recipe is extremely simple. It is truly surprising how rich and delicious it tastes.

2/3-1 lb. fresh green beans or 2 cups frozen green beans, whole, cut, or French style
1 Tbsp melted butter
1/4 cup almonds, slivered or sliced

Cook green beans. Saute almonds in butter until lightly golden and fold in hot cooked green beans.

Macaroni and Cheese

2 cups uncooked macaroni
2 Tbsp melted butter
4-1/2 Tbsp flour
1-1/2 cups milk
2 cups grated cheddar cheese
1/4 tsp salt, to taste
1/2 cup buttered bread crumbs
paprika

Cook pasta according to package directions. Meanwhile, melt butter over very low heat; whisk in flour until smooth; cook, stirring constantly over medium heat, about 1 minute; remove from heat; gradually blend in milk with wire whisk; return to heat, stirring constantly until thickened; blend in salt and cheese until cheese is melted. Combine cooked macaroni and cheese sauce in lightly greased making dish. Bake uncovered at 350*F for 30 minutes topping during the last 10 minutes with buttered bread crumbs. Garnish with paprika.

Serve with:
Broccoli
Tossed Salad with Russian Dressing

Honey Lentils

8 cups water
1-1/4 cups uncooked lentils, washed
1 cup chopped onions
1 tsp dry mustard
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp ground ginger
1/2 cup honey

Bring water to a boil, add lentils; cook at low boil until tender (30-60 minutes). Drain lentils and combine the rest of the ingredients in a casserole dish. Cover and bake for 1 hour at 350*F.

Serve with: Rice and Mandarin Broccoli.

Indian Rice

This is an absolutely fabulous rice recipe from my mom’s dear neighbor. I fell in love with it the first time I had it. It does require a lot of spices, so in that sense, it might not look like a frugal meal.  However, if you can find the spices in bulk, or at an ethnic food market, you can probably get a small stash for fairly cheap and be able to make this many times for very little extra expense. 

2 large onions
salt to taste
1 Tbsp chili powder
1 tsp coriander
1 tsp cumin
1 cinnamon stick, or ground cinnamon to taste
2 large tomatoes, or tomato paste
1/4 tsp turmeric
1 clove cardamom
2 cloves
1 Tbsp fresh ginger
1/2 cup peas
1-1/2 cups rice (basmati is best)
4-1/2 cups water

Saute onion in olive oil in big pot. Add tomatoes and saute a few minutes. Add rest of spices. Make a smooth paste. Then add water and peas. Boil until rice is done. You might have to add a bit more water.

Serve with: Yogurt Onion Sauce

Honey Baked Squash

A lighter main dish, appropriate for vegetarians, and as economical as it can get!

2 lbs. squash
2 Tbsp melted butter, divided
2 Tbsp honey
Nutmeg

Wash and seed the squash. Cut into 3″-4″ pieces. Set skin side down in baking pan and drizzle 1 Tbsp of melted butter evenly over top of pieces. Cover. Bake at 350*F for 45-60 minutes until fork tender. Blend together the remaining 1 Tbsp butter and the honey. Pierce squash pieces in several places with a fork and drizzle honey-butter mixture evenly over them. Sprinkle with nutmeg to serve.

Serve with: Green Beans, Waldorf Salad, and fresh bread with jam

Fried Rice

A very economical and quick meal, particularly when you use cooked rice leftover from another meal. Get creative and use any veggies you have on hand rather than just sticking to the ones listed in the recipe. This is a very versatile dish. 

4 cups cooled cooked rice
2 Tbsp sesame oil (or vegetable oil)
2 Tbsp vegetable oil
1 carrot, shredded
1/4 cup finely chopped onion
2 cloves garlic, chopped
1/2 cup scrambled eggs (You can substitute the eggs for any other leftover meat or poultry.)
1/4 cup soy sauce

Heat oil in a large heavy skillet over medium heat until hot. Add carrot and onion; cook, stirring frequently, until onion is soft and starting to get browned bits. Add garlic and eggs, stirring well and breaking up the eggs into very small pieces. Immediately add rice, stirring well to coat with oil. At this point, you can also add any other vegetables or leftover cooked meat that you’d like to use. Cook over medium-high heat without stirring about 3-4 minutes so that some of the rice gets browned bits. Drizzle soy sauce evenly over rice in pan; stir well. Cook for a few more minutes. Serve with additional soy sauce on the side, if desired.

Baked Beans

The recipe I’ve included here is a good one and it is the one I use most often. It is healthier than the recipes that have sugar and pork in them. However, it is not quite the same as what we’re used to. I still love the Hillbilly Housewife’s baked bean recipe. 

3 cups (1-1/2 lbs.) dry great northern or white beans
6-9 cups water, as needed
1 large onion, chopped
1 14oz. cans tomato sauce
1/4 cup molasses
2 Tbsp honey
2 tsp dry mustard
1 tsp salt, to taste

Cook dry beans. It should make about 6-7 cups. Drain the beans and combine in a baking dish with all the rest of the ingredients. Cover tightly and bake at 300*F for 3-4 hours until beans are of desired consistency. You can also do this in a slow cooker, cooking on low. This dish freezes well, as long as you leave enough liquid in with the beans.

Serve with: Salad or other fresh greens, cornbread or whole wheat bread or buns, and Apples & Onions

Hot Spiced Fruit

The aroma of this dish alone makes it fun to make and serve. A true autumn/winter dish. 

1 16-oz. can sliced peaches with liquid
1 17-oz. can pears with liquid
1 15-oz. can pineapple chunks with liquid
1/2 cup orange marmalade
1 3-inch cinnamon stick
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Mix together all these ingredients, with the fruits undrained. Simmer for 1 hour. Try fixing in a crockpot. Good with ham or as a topping for ice cream!

Roasted Root Vegetables

4 medium potatoes, thinly sliced
1 rutabaga or turnip, peeled, thinly sliced (optional, but adds a nice color)
2 medium carrots, peeled, thinly sliced
1 onion, thinly sliced
1/4 medium head cabbage, coarsely shredded
olive oil
rosemary
salt, to taste

Put all vegetables together in a 9×13 baking dish. Put just enough olive oil on them to lightly coat them all. Sprinkle with salt and rosemary and toss well. Cover with aluminum foil and bake at 375*F for approximately 30-40 minutes, or until all the vegetables are tender.

Serve with:
Three Bean Salad
Biscuits and Jam

Pineapple Sunshine Mold

This healthy gelatine salad is great for a snack, dessert, or side dish.

3/4 cup orange juice
1-1/2 envelopes unflavored gelatine (3 tsp.)
8oz. can crushed pineapple, unsweetened, undrained
6oz. can (3/4 cup) pineapple juice, unsweetened
1 orange, peeled, chopped
1 banana, sliced
1/2 cup seedless grapes, cut in half (We prefer the red ones)
3 Tbsp honey
1/4 cup chopped pecans or sliced almonds (optional)

In a small saucepan, whisk gelatine into orange juice to soften; let stand about 5 minutes. Meanwhile, mix together pineapple, pineapple juice, orange, banana, and grapes in a mixing bowl. To dissolve gelatine, heat to a  full boil while stirring constantly with wire whisk; remove from heat. Blend honey into dissolved gelatine and combine with remaining ingredients in a mixing bowl. Pour into 8″ quare pan, salad bowl, gelatine mold or individual serving dishes; chill in fridge until set.

Note: We like to make this using individual serving dishes. This recipe makes 10 snack-size servings. When we have poured the mixture into the serving dishes, before it sets, we sprinkle the nuts on top. Just a few on each dish.