Recipes using inexpensive items

[tturt]

Wondering about some inexpensive recipes.

Pudding from scratch, egg drop soup, tomato pies, vegetable and bean soups and casseroles.

Any suggestions?

 

[tturt]

Depression era recipes

 

[SavedByGrace3]

Anything made with dried beans. Additionally, we have rice that we purchased in 2012, which was 50 pounds for $17 at Sam's Club. Today, it is almost double that. One way to save lots of money on food is to buy it when it is on sale and then either freeze it, store it in vacuum containers with O2 absorbers, or freeze-dry it. Dry beans store well for years. We have been rotating out stored beans, which are 12-13 years old, and they are still fine. Soak them first in baking soda, and they cook up like they were just bought. Also rice. We have 13-year-old rice that we are replacing with new stock. Soak it in water with a tablespoon of lemon juice to freshen it up. People cannot tell it is 13 years old. We caught a sale at Walmart where they were selling 1-pound packages of spaghetti for 25 cents each. We purchased 60 packs and have them stored in vacuum bags with an O2 absorber. It has lasted for years, and we are also rotating it out. You cannot tell it is years old.

Big Lima beans and rice with butter is a favorite.
Pinto beans with fried potatoes from your garden.
Great Northern beans cooked to 90% doneness and then baked with sliced onions, brown sugar, and dry mustard.
Lentils overboiled and mashed into a mush is surprisingly good with a little butter, salt, and pepper. Do the same to small lima beans.
Adding macaroni to any soup will stretch that food dollar. I've come to prefer tomato soup with pasta added—also, noodles in soups.
You can purchase Ramen Noodles for less than 30 cents per one-cup package. Add a couple of these to soups, and that beefs up the content at a low cost.
Add rice to any soup to beef it up. Our local Walmart sells fresh French and Italian loaves for a dollar. That will fill out a table cheaply. Sometimes we take some tomato sauce and sop it up with the cheap bread.

Our garden has been an excellent source of low-cost vegetables. Tomatoes, potatoes, squash, beans, okra, Jerusalem Artichokes, and many other easy-to-grow veggies, such as greens, lettuce, onions, carrots, rutabaga (a favorite), cucumbers, and corn.
The second year we worked the garden was the most successful, during which we grew over 1,000 pounds of vegetables, including 700 pounds of tomatoes. The initial cost was high. We had to improve the soil by investing in a cheap electric tiller, as well as soil additives (Black Kow, Garden Soil Enhancers, and Vermiculite), which also incurred some costs. But again, these were all paid for by the second year. Once you get to where you can produce your own compost with leaves, grass clippings, and kitchen scraps, the cost of soil maintenance will be cut back. But the soil is important, and I consider it the most important. I don't grow plants, I grow soil. Get good, rich, bio-alive soil, and the plants will take care of themselves.
We purchased a wheat grinder some years ago and can grind our wheat, corn, and oats. Much cheaper than oatmeal, cornmeal, and flour.
The initial outlay for items like the freeze dryer ($ 2,800), the Wheat Grinder ($250), and the vacuum sealer ($100) may be a setback, but they will eventually pay for themselves.
People laugh and joke about that $20 tomato they grow the first year. And although that is an exaggeration, they have a point. Likely, you will not break even in the first year. But each year becomes cheaper and more productive. We have been doing the garden for 7 years now. We have raised beds to save our backs, as we are now in our 70s. People may scoff now when times are relatively prosperous. But in the years to come, a garden may become indispensable. It is essential to start now! When there is a financial crash, food prices may skyrocket, and many people will not be able to afford or even find food. A person with a year or two of prepped food will be able to eat very cheaply. While everyone else is in the food lines, you will be helping others instead of needing help.

 

[tturt]

bake vegetable or oat bread

 

[timewerx]

Sardines quite good enough for me.

I wouldn't waste my time trying to make a delicious meal in a survival situation. Most people are addicted to food which is both biologically and ethically wrong.

In a survival situation, the consequences are worse as it causes you to eat more than is needed and potentially strain your resources especially if you are trying to support a community. You can chronically undercut calories without sacrificing any of your functions even if engaging in vigorous physical activities like hiking long distances or even hunting or exercising and you'll even end up healthier than eating more than is needed.

Less delicious meals are also more effective at keeping you satiated for longer - an effective strategy if trying to avoid a deficit in your supplies OR trying to lose weight!

Can't always justify bland foods is going to drive you crazy. Just give it time. The sense of taste is highly adaptable, hence the saying "acquired taste". I'm in a survival situation and that's how I know!

 

[tturt]

Using a sourdough starter, numerous recipes can made such as cookies, pancakes, pretzels, crackers and biscuits.

Vinegar pie, potato pancakes, bread pudding, sugar creme pie, rice pudding, & egg drop soup recipes were used during the depression.

 

[tturt]

Wacky cake (no milk or eggs), water pie!

 

[tturt]

vinegar pie

 

[Isaac the Recluse]

In my country, if you know where to look, it's possible to buy 500g of Spaghetti for 25 cents. Dress with olive oil or butter or whatever you have, and seasonings.
Carb overload, but sometimes you need that. And probably the cheapest thing I'd eat, short of foraging.

 

[Isaac the Recluse]

Also, after the initial spend on spices, you can make curry out of almost anything. Discounted veg that's no longer as fresh as it could be is great for this. If you know what you're doing you can have two veg curries, dal (lentils), and rice for just pennies, but it feels like a feast.

 

[jacks]

You can also save a lot, by just buying what is on sale.
The answer to the question: What's for dinner? Can be: Whatever is on sale.
Coupons are your friend!

 

[bèlla]

You can also save a lot, by just buying what is on sale.
The answer to the question: What's for dinner? Can be: Whatever is on sale.
Coupons are your friend!

Dynamic pricing can offset the savings by applying the difference. Several retailers use the technology including:

• Amazon: Known as a leader in dynamic pricing, Amazon reportedly changes prices on millions of products multiple times per day based on demand, competition, and stock levels.
• Walmart: Uses dynamic pricing online and is implementing electronic shelf labels in its physical stores to more easily adjust prices.
• Kroger & Whole Foods: Use electronic shelf labels to enable rapid price changes in their grocery stores.
• Best Buy: Adjusts prices on BestBuy.com multiple times daily to compete with other retailers and manage inventory.
• Target: Has been observed using dynamic pricing for online shoppers, with prices potentially varying based on location.
• Zara: Employs dynamic pricing to adjust fast-fashion prices based on inventory levels, demand, and seasonality.

Other industries

• Airlines and Hotels: Have used dynamic pricing for decades, adjusting rates based on demand, time of year, and availability.
• Ride-sharing Services (e.g., Uber): Use "surge pricing" to increase fares during periods of high demand to attract more drivers to a specific area.
• Fast Food (e.g., McDonald's, Wendy's): Have implemented flexible pricing strategies that adapt to market fluctuations.
• Food Delivery Services: Can add charges during peak hours to prioritize orders and manage demand.
• Event Ticketing (e.g., Ticketmaster): Use algorithms to adjust ticket prices for concerts and other events based on demand.
• Utility Services: Some utility companies use time-of-use rates, where electricity prices are higher during peak demand hours.

ETA: Aldi’s is trialing the software.

~bella

 

[Apple Sky]

Beans on toast

 

[bèlla]

—-> The most inexpensive way to cook ingredient wise is eating seasonally. Which requires you to know when things are available in your area. This is when you take advantage of local produce and preserve what’s left.

*Look up a calendar for what’s in season in your area.

*Compile a list of your favorite cuisines and dishes (e.g. Italian or pizza) and purchase cookbooks for them each. You can also find similar books for produce. Now you‘ll have resources on hand with recipes you’re more likely to enjoy. Amazon has daily and monthly deals for cookbooks on kindle.

*Challenge yourself to try something new every month. There’s inexpensive dishes in every culture. The more you diversify your palate the more options you’ll have.

—-> The most important way to save food is by adopting a zero waste philosophy. Which requires you to have a plan for everything that enters your home and multiple strategies for consumption so you’re not scrambling to use up what remains or tossing it out.

*Make a pantry plan. What do you need to have on hand and how much? Don’t buy things because they’re on sale. Focus on the products you use the most and work backwards.

*If you preserve your food you need a plan. Determine the length of your larder. Do you want a year, two, etc.? This enables you to calculate the volume upfront and take advantage of deals. And you’ll be less reliant on canned food from the store. Everyone is looking for deals when prices increase.

*Make a yearly meal plan. I shared a post with resources on how to do so previously. Don’t waste your time on obscure suggestions on the internet. Focus on the food you like that you know you’ll eat no matter what. You don’t want to be scrambling for ideas when things tighten or aren’t available. You want a system in place you can adapt with little difficulty.

—-> The best way to save shopping wise is by consulting a seasonal sales calendar. They chart monthly cycles and offer recommendations for upcoming sales and purchase guides.

The Best Time to Buy Anytime – A Month to Month Grocery Sale Guide
A Calendar for Smart Seasonal Shoppers

~bella

 

[Apple Sky]

Egg, chips & peas with brown sauce - Delicioso.

 

[Freth]

I eat mostly vegetarian on a small grocery budget. Here are some of the things I make on a regular basis.

Tortilla wraps with your favorite ingredient combinations:

• Beans, leafy greens, onion, sauce
• Baked beans, potato salad
• Eggs, cheese, onion, green pepper, mushroom
• Tomato sauce, cheese, onion, mushroom, green pepper, olives (bake 7 minutes at 400 in oven as flat pizzas or rolled up and held with a toothpick)

Soups:

• Quick chili: tomato sauce, beans, onion, spices, veggie burger, broth/bouillon (if desired)
  • I have also used sweet potato in chili with good results. I saw canned pumpkin in one recipe that I want to try.
• Bean soup: dry beans, smoked paprika/liquid smoke, spices, onion, broth/bouillon
  • I also add potatoes and cabbage sometimes.
• Veggie soup: tomato juice/tomatoes, cabbage, onion, carrots, celery, corn, broth/bouillon
• Potato soup: milk, butter, potato, onion or leaks, seasonings, broth/bouillon
• Lentil soup: dry lentils or canned, any ingredients you love in soup, broth/bouillon
• Taco soup: anything and everything taco (except lettuce), taco seasoning mix, broth/bouillon
• Beans and rice: beans, rice, onion, seasoning mix, broth/bouillon

Casseroles:

Cottage Cheese Loaf​

​

1 quart cottage cheese (32 ounces; 1 and 1/3 24 oz containers)​

1 cup chopped pecans or walnuts​

5 eggs, beaten​

1/4 cup butter, melted​

1 large onion, chopped​

3 bouillon cubes​

or tsp chicken style seasoning in 1 cup hot water​

or 1 package onion soup mix​

​

Bake in greased casserole for 1 hour at 350.​

​

Supreme Lentil Loaf​

​

1 cup uncooked lentils​

2 eggs, beaten​

1 can evaporated milk​

1 onion, chopped​

1/2 tsp sage​

1/2 tsp salt​

1/2 cup nuts, chopped​

1/2 cup oil​

1 1/2 cup bread crumbs​

​

Cook lentils until soft and use 2 1/2 cups. Mix ingredients together and pour in an oiled casserole. Bake 45 minutes at 350.​

​

Enchilada Casserole (the quick version)​

​

Note that these ingredients are approximate.​

​

1lb veggie burger or ground beef​

1 large onion, chopped​

taco seasoning​

2 tbsp oil​

​

Brown burger and onion in oil, season with taco seasoning. Set aside.​

​

1 10pc package of corn tortillas​

2 cans red enchilada sauce​

2 cans kidney beans​

2 cans green chilis​

1-2 8 oz shredded cheese​

​

In a crock pot, layer as follows: a thin layer of enchilada sauce, corn tortillas, burger mixture (I prefer to layer my onion in here instead of frying it with the burger), green chilis, kidney beans, shredded cheese. Repeat the order until you reach the top of the crock pot. Cook until you consider it to be done. I don't think I ever timed mine. 2-4 hours on high, I think it was.​

​

If you choose to bake in a pan, the layering is the same. Bake at 375 for 25 minutes.​

​

Note that this is a recipe I threw together, based on a much more lengthy recipe that had you making your own enchilada sauce. Since making enchilada sauce from scratch is labor intensive, I decided to make this instead. There isn't much of a difference. The homemade sauce might have more depth of flavor, but it's close enough for me.​

Oatmeal Mushroom Steaks​

​

Steaks​

​

1 onion, chopped​

3 tbsp butter​

3 eggs, beaten​

1 4 oz can mushrooms​

2 1/4 cups uncooked oatmeal​

1/2 cup evaporated milk​

1 tsp seasoned salt​

1/2 tsp thyme​

1/2 tsp paprika​

1/2 tsp sage​

​

Saute onions in butter until clear. Combine all ingredients. Mix well and let stand in a bowl for 45 minutes. Mold into patties and fry until brown. (Note, these are great alone as burger substitutes.)​

​

Mushroom Gravy​

​

1 can mushroom soup​

2 cans hot water​

(optional) 1 tsp Vegex (or marmite/vegemite) dissolved in 1/2 cup of water​

​

Combine soup, water and Vegex, ensure mixed well. Arrange steaks in a baking dish and cover with gravy. Bake at 350 for about an hour.​

​

Patties/Burgers:

Wheat Germ Oatmeal Burgers​

​

Onion​

​

1 medium onion, chopped​

2 tbsp oil​

​

Saute onion in oil.​

​

Burgers​

​

1 1/2 cups dry oatmeal​

1 cup wheat germ​

1 tsp salt​

2 tbsp soy sauce​

1/2 tsp sage​

1/2 tsp garlic salt​

1/2 cup chopped nuts​

13 oz can evaporated milk​

​

Mix the onion and burger ingredients and set aside.​

​

Binder for burgers:​

​

2 tbsp flour​

2 tbsp butter​

1/2 cup milk​

Blend ingredients and cook until thick. Add to the burger mix and combine.​

​

Drop burger mix by tablespoons in hot oil and form patties. Brown on both sides. Serve with your favorite gravy, or as patties on sandwiches.​

​

Salads:

Mexican Salad​

​

1 can chili beans, undrained​

or 1 can kidney beans, drained (and chili powder)​

chopped lettuce or your favorite salad greens​

chopped tomato​

chopped onion​

shredded cheese​

Frito's​

zesty Italian dressing​

​

If you decided to use kidney beans instead of chili beans, be sure to dash chili powder on the beans and mix well first. Layer ingredients in this order in a flat dish: beans, lettuce, tomatoes, onions, grated cheese. Dish out the salad and serve topped with Frito's and Italian dressing.​

​

This was a favorite at church potluck. Only add the Frito's and salad dressing at serving time as they will make the salad and chips soggy in the refrigerator.​

​

Spice Mixes:

Red Beans and Rice​

​

I use this for beans and rice, but I will also add it to a small pot of canned beans to give it some flavor.​

​

Small batch:​

​

.5 tbsp onion powder​

.5 tbsp garlic powder​

.5 tbsp dried oregano​

.25 tbsp dried thyme​

.25 tbsp black pepper​

.75 tsp cayenne​

.75 tbsp smoked paprika​

.75 tbsp Old Bay seasoning​

​

Poultry Seasoning​

​

I have used this for soups and what not. The flavor is like what you would expect with stuffing.​

​

4 tsp dried sage​

3 tsp dried thyme​

2 tsp dried marjoram​

1 tsp dried rosemary​

1/4 tsp ground black pepper​

1/8 tsp ground nutmeg​

 

[SavedByGrace3]

I eat mostly vegetarian on a small grocery budget. Here are some of the things I make on a regular basis.

Tortilla wraps with your favorite ingredient combinations:

• Beans, leafy greens, onion, sauce
• Baked beans, potato salad
• Eggs, cheese, onion, green pepper, mushroom
• Tomato sauce, cheese, onion, mushroom, green pepper (baked 7 minutes in oven)

Soups:

• Quick chili: tomato sauce, beans, onion, spices, broth/bouillon (if desired)
• Bean soup: dry beans, smoked paprika, spices, onion, broth/bouillon
• Veggie soup: tomato juice/tomatoes, cabbage, onion, carrots, celery, corn, broth/bouillon
• Potato soup: Milk, butter, potato, onion or leaks, seasonings, broth/bouillon
• Lentil soup: dry lentils or canned, any ingredients you love in soup, broth/bouillon
• Taco soup: anything and everything taco (except lettuce), taco seasoning mix, broth/bouillon
• Beans and rice: beans, rice, onion, seasoning mix, broth/bouillon

Casseroles:

Cottage Cheese Loaf​

​

1 quart cottage cheese (32 ounces; 1 and 1/3 24 oz containers)​

1 cup chopped pecans or walnuts​

5 eggs, beaten​

1/4 cup butter, melted​

1 large onion, chopped​

3 bouillon cubes​

or tsp chicken style seasoning in 1 cup hot water​

or 1 package onion soup mix​

​

Bake in greased casserole for 1 hour at 350.​

​

Supreme Lentil Loaf​

​

1 cup uncooked lentils​

2 eggs​

1 can evaporated milk​

1 onion, chopped​

1/2 tsp sage​

1/2 tsp salt​

1/2 cup nuts, chopped​

1/2 cup oil​

1 1/2 cup bread crumbs​

​

Cook lentils until soft and use 2 1/2 cups. Mix ingredients together and pour in an oiled casserole. Bake 45 minutes at 350.​

​

Enchilada Casserole (the quick version)​

​

Note that these ingredients are approximate.​

​

1lb veggie burger or ground beef​

1 large onion, chopped​

taco seasoning​

2 tbsp oil​

​

Brown burger and onion in oil, season with taco seasoning. Set aside.​

​

1 10pc package of corn tortillas​

2 cans red enchilada sauce​

2 cans kidney beans​

2 cans green chilis​

1-2 8 oz shredded cheese (colby jack)​

​

In a crock pot, layer as follows: a thin layer of enchilada sauce, corn tortillas, burger mixture, green chilis, kidney beans, shredded cheese. Repeat the order until you reach the top of the crock pot. Cook until you consider it to be done. I don't think I ever timed mine.​

​

If you choose to bake in a ban, the layering is the same. Bake at 375 for 25 minutes.​

​

Note that this is a recipe I threw together, based on a much more lengthy recipe that had you making your own enchilada sauce. Since making enchilada sauce from scratch is labor intensive, I decided to make this instead. There isn't much of a difference. The homemade sauce might have more depth of flavor, but it's close enough for me.​

Oatmeal Mushroom Steaks​

​

Steaks​

​

1 onion, chopped​

3 tbsp butter​

3 eggs, beaten​

1 4 oz can mushrooms​

2 1/4 cups uncooked oatmeal​

1/2 cup evaporated milk​

1 tsp seasoned salt​

1/2 tsp thyme​

1/2 tsp paprika​

1/2 tsp sage​

​

Saute onions in butter until clear. Combine all ingredients. Mix well and let stand in a bowl for 45 minutes. Mold into patties and fry until brown. (Note, these are great alone as burger substitutes.)​

​

Mushroom Gravy​

​

1 can mushroom soup​

2 cans hot water​

(optional) 1 tsp Vegex (or marmite/vegemite) dissolved in 1/2 cup of water​

​

Combine soup, water and Vegex, ensure mixed well. Arrange steaks in a baking dish and cover with gravy. Bake at 350 for about an hour.​

​

Patties/Burgers:

Wheat Germ Oatmeal Burgers​

​

Onion​

​

1 medium onion, chopped​

2 tbsp oil​

​

Saute onion in oil.​

​

Burgers​

​

1 1/2 cups dry oatmeal​

1 cup wheat germ​

1 tsp salt​

2 tbsp soy sauce​

1/2 tsp sage​

1/2 tsp garlic salt​

1/2 cup chopped nuts​

13 oz can evaporated milk​

​

Mix the onion and burger ingredients and set aside.​

​

Binder for burgers:​

​

2 tbsp flour​

2 tbsp butter​

1/2 cup milk​

Blend ingredients and cook until thick. Add to the burger mix and mix well. Drop by tablespoons in hot oil and form patties. Brown on both sides. Serve with your favorite gravy, or as patties on sandwiches.​

​

Salads:

Mexican Salad​

​

1 chili beans, undrained​

or 1 can kidney beans, drained (and chili powder)​

chopped lettuce or your favorite salad greens​

chopped tomatoe​

chopped onion​

grated cheese (mild Colby)​

Fritos​

Zesty italian dressing​

​

If you decided to use kidney beans instead of chili beans, be sure to dash chili powder on the beans and mix well first. Layer ingredients in this order: beans, lettuce, tomatoes, onions, grated cheese. Dish out the salad and serve topped with Frito's and Italian dressing.​

​

This was a favorite at church potluck. Only add the Frito's and salad dressing at serving time as they will make the salad soggy in the refrigerator.​

​

Thank you for your lengthy post! That is a lot to "digest."

 

[Freth]

Thank you for your lengthy post! That is a lot to "digest."

I love a good pun. You're welcome.