Three inexpensive, delicious Thanksgiving recipes
Published: Monday, November 12, 2012
Updated: Monday, November 12, 2012 00:11
No one is looking forward to a Thanksgiving dinner of Ramen variations. There are plenty of recipes that are just as inexpensive but promise more deliciousness and ease in preparation.
I’m writing a cookbook for release at the end of this month called “Love in the Kitchen III.” Here are three favorite recipes for students trying to save money and stay healthy.
Recipe one: All-In-One-Serving Pancakes
Making a breakfast complete with eggs, potatoes and pancakes is difficult. In this recipe, I tried to mix the three together and produced these potato pancakes, good with either ketchup or syrup.
· 1/4cup instant mashed potato flakes
· 1/2 cup white flour
· 1 cup milk
· 2 eggs
· 1/4 teaspoon salt
· 1/2 teaspoon cream of tartar
· 1 teaspoon olive oil
Mix the ingredients together until there is a slightly lumpy, batter-like texture. Add more flour or water to achieve this consistency. Heat the oil in a skillet and fry the pancakes until lightly brown. This serves one person.
Recipe two: Dad’s Cheese Ball
Named for my dad, who likes to help out in the kitchen during holidays, this was invented to go with crackers as a snack at parties.
· 2 packages cream cheese
· 1/3 cup parmesan cheese
· 1/3 cup shredded cheddar cheese
· 1/4 cup minced onions
· 1 teaspoon garlic salt
· 1/2 teaspoon Lawry’s seasoning salt
· 5 drops Tabasco sauce
· 1/3 cup shredded cheddar cheese to top with
Have all ingredients at room temperature, drop into mixing bowl and mix on low until all mixed up. Grease hands and shape into a ball. Place on decorative plate and sprinkle with cheese. Chill for 2 hours and serve cold.
Recipe three: Turkey a la King
· 1/2 cup leftover turkey or a few slices of cubed deli turkey
· 1 tablespoon margarine
· 1 stalk celery, chopped
· 1/2 small onion, chopped
· 2 tablespoons flour
· Dash nutmeg
· 1/2 cup skim milk
· 1/2 teaspoon Lawry's seasoning salt
· 1 carrot, peeled and chopped
· 1 potato, peeled and chopped
· 3/4 cup turkey broth (Ramen flavor packets work well)
· 1/8 teaspoon pepper
· 5 drops Tabasco sauce
· 1 teaspoon Worcestershire sauce
· 3 tablespoons sour cream
Peel and chop carrots and potatoes and boil together. In a separate pan, sauté celery and onion in margarine. Add flour and nutmeg.
Gradually stir in milk and Lawry’s seasoning salt. Simmer until thick, stirring constantly. Mix in broth, pepper, hot sauce and Worcestershire.
Drain potatoes and carrots when tender. Combine all ingredients. Bring to a boil, stirring constantly. Remove from heat and add sour cream and peas. Mix well. Serve over toast.