Recipes to help families stretch their dollars and taste good, too
Cooking on the Colorado Leigh Pless

You know it is getting bad when you have to decide what you need worse, gas to get to work or groceries. Are we going to have to break out the floorboards of our cars and start pedaling with our feet like Fred Flintstone?

Today's budget friendly recipes are easy on the wallet but they don't scrimp on taste.

Lets see, the grocery store is only about four miles - I think I can make it there on my bike, but can I make it back?

College Casserole

1 lb. ground beef
1/2 C. uncooked regular
rice
3 large onions, sliced
2 teaspoons salt
1 large green pepper,
chopped
1 to 2 tsp. chili powder
1 (16 ozs.) can tomatoes
1/8 tsp. pepper

Heat oven to 350 degrees. In large skillet, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper; heat through. Pour into ungreased 2-quart casserole. Cover; bake 1 hour.

Corned Beef Salad

1 can corned beef
3 Tblsp. mayo or Miracle
Whip
1 Tblsp. dill pickle relish
1 small onion, chopped
1 small tomato, chopped

Mix all ingredients together. Add salt and pepper to taste. Serve on crackers or toast.

Baked Cheese Sandwiches

12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 C. milk

Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches side by side in a 13 x 9-inch baking dish. Beat eggs with milk.

Pour over sandwiches and let stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees

Dirty Rice Soup

Prepare 1 package of Zatarains dirty rice according to package directions.

In another pot put in 1/8 cup oil and 1 chopped onion. Cook until softened. Add 1/2 cup flour and, stirring with a whisk, quickly stir in 7 cups milk.

Add 2 tablespoons beef bouillon powder and cook, stirring constantly until thickened. Add the rice mix, 1 chopped tomato and 1 1/2 cups shredded cheddar cheese.

Sour Cream Pork Chops

6 pork chops
Salt and pepper to taste

Garlic powder to taste
1/2 C. all-purpose flour
1 large onion, sliced 1/4
inch thick
2 cubes chicken bouillon
2 C. boiling water
2 Tblsp. all-purpose
flour
1 (8 ozs.) container sour
cream

Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in crock-pot, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops.

Cover, and cook on LOW for 7 to 8 hours. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices.

Turn crock-pot to HIGH for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Pineapple Chicken

8 ozs. dark brown sugar
1 stick (1/2 C.) butter

3-4 skinless, boneless,
chicken breasts
1 can pineapple chunks,
drained

Heat oven to 350 degrees. Lay chicken breasts in a 13 x 9-inch baking dish.

Melt butter and sugar in a saucepan; simmer and stir until smooth. Pour over chicken, then top with pineapple. Bake for 1 hour. Serve over hot, cooked rice.

Cowboy Pork and Beans

1 lbs. ground beef
2 medium onions, finely
chopped
1 small green bell pepper,
finely chopped
2 C. ketchup
1 tsp. vinegar
1/4 C. brown sugar
2 tsp. prepared mustard
2 (16 ozs.) cans pork and
beans
1 tsp. salt
1 tsp. black pepper

Brown ground beef, onions and bell pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake at 350 degrees F for 15 to 20 minutes or until mixture is bubbly.

Oatmeal Brownies

1 1/2 C. quick-cooking
oats
1 C. M&M miniature baking
bits
1/2 C. all-purpose flour
1/2 C. packed brown
sugar
1/2 C. chopped walnuts
1/2 tsp. baking soda
1/2 C. butter or margarine,
melted
1 (13 x 9-inch pan size)
box fudge brownie mix

In a bowl, combine the first seven ingredients; mix well. Set aside 1 cup for topping. Pat the remaining ingredients into a greased 15 x 10-inch baking pan.

Prepare brownie batter according to package directions. Spread over the crust. Sprinkle with the reserved oat mixture. Bake for 25 to 30 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.