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Show - ' & 4 to H k '-wfe . ,n?W i'Wtf V f& 4 H I l iH Pfl pfl ft pi pr pb PL 1 pflL I I H pflh I pV I ' CEEF CAHIEY SOUP Mam Dish Recipe V lb. ground beef Vi cup quick barley, uncooked 2Vi cups cold water 2 garlic cloves, minced 1 (14Vi oz.) can stewed tomatoes, 1 teaspoon dried oregano leaves cut up Salt and pepper Va cup sliced carrots Vi lb. Velveeta Pasteurized Process Va cup sliced mushrooms Cheese Spread, cubed Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano. ' Bring to boil; reduce heat. Cover, simmer 10 minutes or until barley is tender. Season to taste. 4 Stir in process cheese spread until melted. Garnish as desired. Six 1-cup servings Prep time: 15 minutes Cooking time: 20 minutes MICROWAVE: 4 Crumble meat into 2!-quart bowl. Microwave on HIGH 5 to 6 minutes or until meat loses pink color when stirred; drain. 4 Reduce water to 2 cups. 4 Stir in remaining ingredients except process cheese spread. Microwave 16 to 23 minutes or until carrots and barley are tender, stirring every 5 minutes. Let stand 5 minutes; stir in process cheese spread until melted. Microwave cooking time: 30 minutes Cost per recipe: $4.15 Cost per serving: $.70 CHEESE 'N SAUSAGE STRATA Main Dish Recipe Yx lb. bulk pork sausage 4 cups (3i-inch) bread cubes V cup sliced mushrooms 1 cup milk V cup sliced green onions 4 eggs, beaten Vi lb. Velveeta Pasteurized Process Cheese Spread, cubed 4 Brown sausage; drain. 4- Add vegetables, continue cooking 5 minutes; drain. Set aside to cool 10 minutes. 4 Stir together sausage mixture, process cheese spread and bread cubes; place in greased 8-inch square baking dish. 4 Beat milk and eggs. Pour over sausage mixture. Cover; refrigerate several hours or overnight. Preheat oven to 350. Remove cover. Bake 50 to 55 minutes or until golden brown. Let stand 10 minutes before serving. Garnish as desired. 6 servings Prep time: 20 minutes plus chilling Cooking time: 1 hour Cost per recipe: $4.85 Cost per serving: $.80 CHE AAY CHICICE? I CACCIATCP: Main Dish Recipe 1 IVi to 3-lb. broiler-fryer, cut up Vi cup milk 1 large onion, sliced, separated IVi teaspoons dried oregano leaves into rings Vi teaspoon black pepper 2 tablespoons margarine Vi lb. Velveeta Pasteurized Process 1 cup chopped tomatoes Cheese Spread, cubed 1 cup green pepper strips 4 Brown chicken with onion on all sides in margarine in large skillet. Add tomatoes, green peppers, milk and seasonings; bring to boil. 4- Reduce heat; cover. Simmer 20 minutes or until chicken is tender. Uncover. Continue cooking 10 minutes. Remove chicken to platter, keep warm. Stir process cheese spread into skillet until melted. Serve over chicken. Garnish as desired. 4 servings Prep time: 15 minutes Cooking time: 50 minutes Cost per recipe: $3.90 Cost per serving: $.89 OUR FAVORITE MAC '11 CISIESE Main Dish Recipe y cup chopped green pepper Vi cup milk Va cup chopped onion 2 cups (7 ozs.) elbow macaroni, 2 tablespoons margarine cooked, drained 1 lb. Velveeta Pasteurized Process Cheese Spread, cubed 4- Preheat oven to 350. 4- Saute vegetables in margarine. Reduce heat to low. 4 Add process cheese spread and milk; stir until process cheese spread is melted. 4 Stir in macaroni; spoon into 2-quart casserole. 4 Bake 15 minutes. Garnish as desired. 6 servings Prep time: 13 minutes Cooking time: 15 minutes MICROWAVE: 4 Microwave vegetables and margarine in 2-quart casserole on HIGH 2 to 2A minutes or until tender. 4 Add process cheese spread and milk; microwave 3 to 4 minutes or until process cheese spread is melted, stirring after 2 minutes. 4 Add macaroni; toss lightly. Microwave on high 4 to 6 minutes or until thoroughly heated, stirring after 3 minutes. Garnish as desired. Cooking Time: 1 5 minutes Cost per recipe: $3.72 Cost per serving: $.62 MIDWEST MEATLOAF v3:h CV.Zlil SAUCE Main Dish Recipe Vi lb. Velveeta Pasteurized Vi cup old fashioned or quick oats, Process Cheese Spread, cubed uncooked Vi cup milk Va cup catsup 2 teaspoons dry mustard V cup finely chopped onion 1 lb. ground beef 4 Preheat oven to 350. 4 Stir process cheese spread, milk and mustard in small saucepan over low heat until smooth. 4 Reserve Va cup process cheese spread sauce. 4 Mix remaining Va cup process cheese spread sauce and remaining ingredients in large bowl until well blended. 4 Shape into 8 x 3-inch loaf in 10 x 6-inch baking dish. 4 Bake 40 minutes. Serve with reserved process cheese spread sauce. Garnish as desired. 4 servings ( Prep time: 15 minutes Cooking time: 40 minutes MICROWAVE: 4 Microwave process cheese spread, milk and mustard in M-quart bowl on HIGH 3 to 5 minutes or until smooth, stirring every 2 minutes. 4 Prepare meatloaf as directed. 4 Cover with wax paper. 4 Microwave on HIGH 10 to 14 minutes, rotating dish after 6 minutes. Let stand 10 minutes before serving. 4 Serve with remaining process cheese sauce. Microwave cooking time: 20 minutes plus standing Cost per recipe: $3.77 Cost per serving: $.94 i Pictured clockwise from upper right: Our Favorite Mac'N Cheese, Creamy Chicken Cacciatore, Beef Barley Soup and Cheese 'N Sausage Strata Dinner time means the heat is on for the family chef. A softening economy demands creative meal planning to stretch the family budget. And action-packed schedules call for meals on a deadline. The home economists at the Kraft Creative Kitchens can help turn down the heat with a week's worth of quick and easy budget dishes shown here. All are main dishes costing less than a dollar per serving and most taking less than an hour to make. Kraft's home economists offer these tips for putting out time and budget bonfires: Spend time to save money at the grocery store. Scan your neighborhood grocery ads, then create a week's worth of menus using sale items combined with what you have on hand. Make a shopping list and stick to it once you're in the store, unless you find an unadvertised special that's too good to pass up. To save time, keep a running grocery list on the refrigerator door and encourage family members to add to it as supplies run out. Don't let food go to waste. Review what's on hand as you plan your menus. Use perishable items for meals early in the week. Eggs that are near their pull date can be combined with bread, cheese and a bit of pork sausage for the hearty Cheese and Sausage Strata. Or, mix with leftover spinach leaves and cheese for a delicious frittata florentine. Stock up on staples in your freezer and cupboards. Recipe cost is based on prices in Chicago area. Prices may vary by location. J Some ingredients, such as ground beef, pasta and Velveeta Cheese Spread, can be used over and over again during the week without giving a sense of deja vu. Avoid the leftover shuffle. Have a specific use in mind for those dabs of food you slip back into the refrigerator so you can use the leftovers right away. Double the recipe for Midwest Meatloaf, then crumble your planned leftovers into a casserole dish with cooked macaroni and your choice of condensed soups. You've created a satisfying main dish that won't earn complaints of "We had that last night!" Buy food in the quality and form that best suits its use in your recipe. For example, mushrooms are mixed with other ingredients in the Cheese and Sausage Strata, so economical stems and pieces will work well in that recipe. Mushrooms in the Beef Barley Soup will retain their characteristic shape due to the brief cooking time, so fresh sliced mushrooms are your best bet in this dish. Remember that homemade dishes can be timesavers if you dovetail their preparation with that of the rest of your meal. Creamy Chicken Cacciatore takes oily 15 minutes of preparation time and 50 minutes to cook. That allows the chef time to cook rice, toss a salad and mix instant pudding for dessert. These recipes will help cooks keep their cool through a full week of family cooking. Use them whenever budgets or deadlines mean the heat is on. |
