you know Recipes  you can whip up when  you forgot to defrost -- or money low - a day before payday ?

This is a very quick, very inexpensive and very versatile dish.

4 tbls. butter or margarine
4 tbls. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 c. any kind of chopped cooked meat (we've even used lunch meat)
toast, biscuits, rolls, corn muffins or cornbread, etc.

In a medium sauce pan, heat butter over low heat until melted. Stir in flour, salt and pepper. Cook over low heat , stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly until thickened. Reduce heat to low. Stir in chopped meat and cook until heated. Serve on individual plates over toast or bread.

Note: Peas or chopped carrots are also good additions

My kids favorite meal while growing up was "tuna gravy"

it's basically the same thing as the above recipe with a handful of grated cheese, a can of well drained tuna, a handful of frozen baby peas and a bit of cajun seasoning.
over toast points and sprinkled .
Tuna is a bit common but if you use a with paprika, it makes a pretty meal as well as being very easy, nutritious and inexpensivecan of chicken (or fresh cooked chicken ), you can get away with serving the sauce in a lovely dish over toasted slices of French bread

This is another of those recipes


1 small potato per person, peeled & diced
1/2 onion, diced
1 stalk celery, diced
1/2 bell pepper, diced
1 carrot, diced
1/4 c. frozen peas
1/4 c. frozen corn
salt & pepper to taste
2tbls. oil or shortening or grease or lard ...
if desired, any left over meat - today I didn't have any so I used bacon, diced
if desired, any thing else that may sound good to you

In a large skillet, heat oil over medium high heat. Add potatoes, onion, carrot, bellpepper & celery. Saute until potatoes are crisp tender. Reduce heat to medium. Add salt, pepper, peas, corn & if desired meat. Stir it up good. Cover with lid and cook for 7-10 min. stirring occastionally. When potatoes are tender, it's ready to serve. NOTE: since I added raw bacon - I added it at the beginning along with the potatoes.

Spaghetti Florentine

1 3/4 c. chicken or vegetable broth
1/3 c. all purpose flour
1/2 tsp. dried Italian seasoning, crushed OR your favorite fresh seasonings)
salt & pepper to taste
2 cloves garlic, minced
1/2 c. sliced mushrooms
2 c. fresh spinach OR 1 10oz. pkg. frozen, thawed and drained
1 medium tomato, diced
1/2 c. plain yogurt OR sour cream
4 c. hot cooked spaghetti
1/4 c. freshly grated Parmesan cheese

Mix broth, flour, seasonings and garlic in saucepan. Add spinach. Cook and stir until mixture boils and thickens. Remove from heat. Stir in tomatoes and yogurt. Toss with spaghetti. Sprinkle with cheese.


NOTE: When adding the flour, I reserve a little bit of broth and mix the flour and reserved broth together, then add it to the rest of the broth in the pan. This keeps the sauce from being lumpy.

Tomato Timbales w/ Cheese Sauce

1 quart tomatoes, undrained
1 c. corn (I use frozen or cut from the cob)
1 1/4 tsp. salt
1/4 tsp. pepper
2 slices onion
4 whole cloves
2 tbsp. sugar
3 eggs, slightly beaten
1 c. bread crumbs

Simmer the tomatoes, corn, onion, salt pepper, cloves and sugar for 15 minutes. Using a food mill or food processor, puree. Allow mixture to cool to room temperature. Stir in eggs and bread crumbs. Pour mixture into well greased muffin tins and bake at 350 degrees for 30-40 min. or until firm. Turn out on platter and pour cheese sauce over before serving.makes about 1 doz.

Cheese Sauce
1 tbsp. fat (margarine, butter, oil, bacon grease, etc.)
1 tbsp. cornstarch
1 c. milk
1/3 c. grated cheese
1/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. paprika

Melt fat, add cornstarch and mix well. While stirring, slowly add milk. Bring mixture up to boiling point, stirring constantly. Stir in the cheese, salt, mustard, and paprika. Remove from heat, stir until cheese is melted. Pour over baked timbales.
makes about 1 cup

 Hi ... thank you so much for the cornbread master mix recipe - my daughter was just asking me for one, too. Here are a simple and quick recipes.

Tuna Cakes

 2 cans tuna flaked

 1 box stuffing

 1/3 cup mayo

 1 cup chedder cheese

 2 tbsp sweet relish

 3/4 cup water.

Gently mix all together form patties  … They take 3 minutes on each side in a skillet.

Cheesy Corn Dog Muffins (or other protein)

 Creamed eggs makes a quick and cheap dish. Boil a half dozen eggs, make milk gravy and slice the eggs into it. Serve over toast. Sliced tomatoes and a cooked vegetable makes a full meal. 

nine pilaf

1 cup long-grain, converted rice
Flavor Packet
2 tablespoons butter
2 1/2 cups hot water

Melt the butter in a heavy saucepan over medium heat. Sauté the
rice, stirring constantly, until it takes on a translucent
quality; do not let the kernels pop. Slowly stir in the water,
then the Flavor Packet; bring to a full boil; cover and lower
heat. Simmer 20 to 25 minutes, or until nearly all of liquid is
absorbed and the rice looks just a bit too moist to serve. Turn
off heat and let stand for 10 minutes before uncovering and
serving.

Each recipe makes one flavor packet. Also, these recipes are
meant for bouillon cubes that mix with 8 oz. of water. If you
prefer to substitute bouillon cubes that mix with 6 oz. of water,
or powder, you will need to figure the differences accordingly.
Three 8 oz. cubes equal four 6 oz. cubes.

Chicken:
3 chicken bouillon cubes, crushed
1/4 teaspoon parsley flakes
3 dashes pepper

Beef:
3 beef bouillon cubes, crushed
3 dashes pepper

Onion:
3 onion or beef bouillon cubes, crushed
2 teaspoons dried minced or chopped onion
3 dashes pepper

Mushroom:
3 chicken or beef bouillon cubes, crushed
2 tablespoons dried mushroom slices, in bits
3 dashes pepper

Celery:
3 chicken bouillon cubes, crushed
3 tablespoons dried celery flakes
3 dashes pepper

Curry:
3 chicken bouillon cubes, crushed
1 teaspoon curry powder

Saffron:
3 chicken bouillon cubes, crushed
1 pinch saffron
1 pinch turmeric

Oriental:
3 chicken bouillon cubes, crushed
1 onion bouillon cube, crushed
2 teaspoons dried celery flakes
2 teaspoons dried mushroom slices, in bits
1 teaspoon dried minced onion
dash of powdered ginger
add several dashes soy sauce to boiling water

Spanish:
3 chicken bouillon cubes, crushed
2 tablespoons dried green pepper flakes
2 tablespoons dried minced onion
dash of chili powder
add 2 tablespoons tomato paste to boiling water

Chinese fried rice

1 1/3 cups water
3/4 cup rice
3 tablespoons peanut oil
4 green onions with tops, chopped
1/4 teaspoon salt
2 carrots, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup frozen peas
1 egg
2 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
1/4 cup chopped parsley

In a saucepan, bring the water and rice to a boil, stirring frequently. Reduce heat to low, cover and simmer until the rice is tender and has absorbed all the liquid, about 20 minutes.

In a large heavy skillet or wok, heat the peanut oil over medium-high heat. Add the cooked rice and saute until lightly golden. Add the green onions, salt, carrots, peppers and peas. Stir-fry until the vegetables are tender-crisp, about 5 minutes.

Hollow out a circle in the center of the skillet by pushing the vegetables and rice to the sides. Break the egg into the hollow and cook, lightly scrambling the egg as it cooks. Stir the scrambled egg into the rice mixture. Sprinkle with soy sauce, sesame oil and chopped parsley. Serve immediately