Recipes

Plenty under $20

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These one-dish meals can be made for under $20

Cornbread Salad
1 (8.5 oz.) package cornbread muffin mix
2 (15.5 oz.) cans whole kernel corn, drained
2 (15 oz.) cans pinto beans, drained
1 (15 oz.) can black beans, drained
3 small tomatoes, chopped
1 medium green pepper, chopped
½ cup scallions, chopped
10 bacon strips, fried and crumbled
2 cups (16 oz.) shredded cheddar cheese
Dressing:
1 (8 oz.) container sour cream
1 cup mayonnaise
1 envelope ranch dressing mix

Prepare cornbread according to package directions. Cool completely; crumble. In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. Dressing: In a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss. Yields 6 to 8 servings. by Irene Stauffer, Barnett, Mo.

 

Cornmeal Mush
4 cups water
2 cups cornmeal
½ cup white flour
2 tsp. salt
3 ½ cups water

Bring 4 cups of water to boil. Add cornmeal, white flour, salt and 3 ½ cups of water to large bowl; mix well. Stir mixture into boiling water. Cook for ½ hour. When done, pour out into pan; let stand until cold. Slice and fry for breakfast. Yields 6 servings. Eli Miller, Clark, Mo.

 

Lasagna

2 tbls. vegetable oil
1 clove garlic, minced or ¹⁄8 tsp. garlic powder
1 lb. ground beef
1 ½ tsp. salt
¼ tsp. pepper (black)
1 tsp. sweet basil
1 tsp. parsley flakes
½ cup grated Parmesan cheese
2 (8 oz.) cans tomato paste
2 cups hot water
8 oz. package lasagna noodles
12 oz. cottage cheese, small curd
1 (6 oz.) package grated mozzarella cheese

Preheat oven to 350°. Heat oil in a large skillet. Brown garlic and beef; add salt, pepper, basil, parsley flakes, Parmesan cheese, tomato paste and water. Simmer 20 minutes. Cook noodles according to package directions; drain. Put half of noodles in a 13x9-inch lightly greased pan. Add a layer of cheese, using half of each kind. Add ½ of meat sauce. Add layer of noodles and repeat. Chill for 1 hour. Bake for 55 minutes. Yields 6 servings. by Lena Borntrager, Clark, Mo.

 

One-Pot Dinner

½ lb. ground beef
1 medium onion, chopped
1 cup celery, chopped
¾ cup green pepper, chopped
2 tsp. Worcestershire sauce
1 tsp. salt (optional)
½ tsp. dried basil
¼ tsp. pepper
2 cups medium egg noodles, uncooked
1 (16 oz.) can kidney beans, rinsed and drained
1 (14.5 oz.) can stewed tomatoes
¾ cup water
1 beef bouillon cube
In a large saucepan or skillet, cook meat until no longer pink; drain. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender. Add Worcestershire sauce, salt (if desired), basil and pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender; stirring occasionally. Yields 4 to 6 servings. by Susie Gingerich, Clark, Mo.

 

Ham Potato Scallop

1 (5 oz.) package scalloped potatoes
2 cups boiling water
2 tbls. butter
¾ cup milk
2 cups cubed, fully cooked ham
1 (10 oz.) package frozen cut green beans
1 (4 oz.) cup shredded
cheddar cheese
Preheat oven to 400°. In an ungreased 1 ½ quart baking dish, combine potatoes and sauce mix with boiling water and butter. Stir in milk, ham and green beans. Bake uncovered for 35 minutes, or until the potatoes are tender; stirring occasionally. Sprinkle with cheese. Bake 5 minutes longer, or until cheese is melted. Let stand 5 minutes before serving. Yields 4 servings. by Kathy C. Gingerich, Clark, Mo.

 

Breakfast Casserole

1 lb. meat (ham, sausage or other)
1 onion, chopped
8 eggs, scrambled and fried
4 large potatoes, shredded and fried
1 ½ lb. cheese of your choice
White Sauce:
¼ cup butter
¼ cup flour
1 ¾ cup milk
1 cup sour cream
Salt to taste

Casserole: Preheat oven to 400°. Cube ham or fry sausage along with onion. Layer ingredients in order given in a 9x13-inch pan. White sauce: Stir in all ingredients and boil until thick. Cover layered ingredients with white sauce. Bake for 40 minutes. Yields 8 servings. by Lovina N. Borntrager, Clark, Mo.

 

Hunter’s Delight

½ lb. sliced bacon, diced
2 ½ lb. red potatoes, thinly sliced
2 medium onions, sliced
1 ½ lb. boneless venison steak, cubed
2 (14 ¾ oz. ea.) cans cream-style corn
3 tbls. Worcestershire sauce
1 tsp. sugar
½ to 1 tsp. seasoned salt

In a large skillet, cook bacon over medium heat until crisp; drain. Place potatoes and onions in a 5-quart slow cooker. Top with venison and bacon. Combine corn, Worcestershire sauce, sugar and seasoned salt; pour over the top. Cover and cook on low for 6 to 8 hours or until the meat and potatoes are tender. Yields 4-6 servings. by Perry J. Petersheim, Madison, Mo.

 

Pork Loin  will be featured in the October issue of Today’s
Farmer. To be eligible for consideration, your recipe must be received by May 14. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,
Columbia, MO 65201. Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.

Deviled Eggs

on .

Best Deviled Eggs

Kandy Peek, Cape Girardeau, Mo.

2 hard boiled eggs, peeled

½ cup mayonnaise

1 tsp. dried parsley flakes

½ tsp. dried chives

½ tsp. ground mustard

½ tsp. dill weed

¼ tsp. salt

¼ tsp. paprika

¹⁄8tsp. pepper

¹⁄8 tsp. garlic powder

2 tbls. milk

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, parsley flakes, chives, ground mustard, dill weed, salt, paprika, pepper, garlic powder and milk; mix well. Evenly fill the whites. Garnish with additional paprika. Yields 12 servings.

 

Bacon Cheese-Puff Pie

Terrie Mathis, Newburg, Mo.

1 (9-inch) unbaked pastry shell

1 lb. sliced bacon, cooked and crumbled

1 large tomato, peeled and sliced

1 cup (4-ounces) shredded cheddar cheese

3 eggs, separated

¾ cup sour cream

½ cup all-purpose flour  

½ tsp. salt

Paprika

Heat the oven to 450°. Line pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil. Bake for 5 minutes longer. Cool completely. Sprinkle bacon over crust. Top with tomato and cheese. In a medium bowl, beat egg yolks, sour cream, flour and salt until smooth. In separate bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika. Bake at 350° for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 to 10 minutes before cutting. Yields 6 servings.

Corned Beef Hash Quiche

Louise Watkins, Thayer, Mo.

1 (15 oz.) can corned beef hash

4 eggs

¼ tsp. salt

¼ tsp. pepper

¼ cup onion, grated

1 cup broccoli (or favorite vegetable), finely chopped

1 tsp. dry mustard

½ cup shredded cheddar cheese

Heat the oven to 350°. Press corned beef hash into the bottom and up the sides of a 9-inch pie pan. Bake for 15 minutes. Beat eggs until thick and foamy. Stir in salt, pepper, onion, broccoli and dry mustard. Pour into crust. Bake 30 to 35 minutes or until set. Sprinkle with cheese. Return to oven for 5 minutes or until cheese is melted. Yields 6 servings.

Country Club Eggs

Irene Stauffer, Barnett, Mo.

7 slices bread, cubed

1 ½ lb. sausage

½ lb. sliced Velveeta cheese

8 eggs

2 cups milk

¼ tsp. dry mustard

1 tsp. salt

¼ tsp. sage

¼ cup butter, melted

Butter a 9x13-inch pan. Cover bottom of pan with bread. Fry sausage and drain well. Cover bread with sausage and cheese. Beat eggs; add milk and seasonings. Pour over ingredients. Drizzle the melted butter over all. Cover and refrigerate overnight. Bake at 325° for 1 hour, covered loosely with foil. Yields 8 servings.

Creamy Herb Deviled Eggs

Lorene Gingerich, Clark, Mo.

12 eggs, hard-cooked, peeled

¼ cup prepared ranch salad dressing

3 tbls. plain Greek yogurt

2 tsp. Dijon mustard

¼ tsp. pepper

¹⁄8 tsp. paprika

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in salad dressing, yogurt, mustard and pepper. Spoon or pipe the yolk filling into egg whites. Refrigerate, covered, until serving. Sprinkle with paprika. Yields 24 servings. 

Egg Pizzas

Kathy Gingerich, Clark, Mo.

4 eggs

3 tbls. green pepper, finely chopped

3 tbls. milk

Dash of salt and pepper

½ tsp. dried oregano

1 tbls. butter or margarine

4 English muffins

4 to 6 tbls. pizza sauce

½ cup bulk pork sausage, cooked and drained

2 tbls. sliced ripe olives

2 tbls. grated Parmesan cheese

In a medium bowl, beat eggs; add green pepper, milk, salt, pepper and oregano. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are set. Remove from heat. Split and toast English muffins; spread with pizza sauce. Spoon the egg mixture onto muffins. Sprinkle with sausage, olives and cheese. Place under broiler for a few minutes to heat through. Yields 8 servings. 

Kay’s Egg Casserole

Esther Yoder, Stanberry, Mo. 

6 eggs, hard-cooked

¼ cup celery, finely chopped

1 tbls. mayonnaise

1 tsp. prepared mustard

6 sliced cooked ham

1 (10.5 oz.) can cream of mushroom soup

¹⁄³ cup milk

½ cup grated cheddar cheese

¼ cup potato chips, crushed

Heat oven to 325°. Beat egg yolks until thick and lemon- colored. Beat in half of the sour cream and the salt. Fold in beaten egg whites and ham. In a 10-inch skillet; heat butter and pour in omelet mixture, leveling gently. Cook over low heat until lightly browned on bottom, about 5 minutes. Finish cooking in low oven until top is golden brown, about 12 minutes. Loosen omelet; slide onto a warm plate. Cut in wedges with two forks. Garnish with remaining sour cream. Yields 6 servings.

 

Hash brown Cheese Omelet

Susie Gingerich, Clark, Mo.

1 medium onion, chopped

½ cup green pepper, chopped

1 ¾ cups frozen hash brown potatoes, cubed

Egg substitute equivalent to 8 eggs

¼ cup water

1/8 tsp. pepper

3 slices light process American cheese

In a large skillet coated with nonstick cooking spray; sauté onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through. In a medium bowl, beat egg substitute, water and pepper; pour over sautéing vegetables. As eggs set, lift edges letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet. Fold the omelet in half and transfer to a warm serving platter. Yields 4 servings. 

 

Peanutty Egg Salad

Fannie Miller, Brashear, Mo.

6 eggs, hard-cooked

½ cups celery, diced

3 tbls. pickle relish

2 tbls. pimentos, diced

1/3 cup roasted peanuts, chopped

2 avocados 

Leaf lettuce

Peel eggs and chop coarsely. Mix celery, relish, pimentos and peanuts with eggs and stir gently. Peel avocados and cut in half; remove seed. Spoon egg salad mixture into the 4 avocado halves and place on a leaf of lettuce. Yields 4 servings.

 

 

Squash  will be featured in the September issue of Today’s
Farmer.
To be eligible for consideration, your recipe must be received by april 14. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,

Columbia, MO 65201. Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it.

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