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September 12, 2008
Shoestring Cuisine
Tuna cheese melts:
2 cans of tuna in water, drained @ .85 a can $1.70
2/3 cup mayonnaise .35
½ c. chopped celery .25
¼ cup chopped peppers any color .20
dash of hot sauce .05
4 English muffins 1.25
½ cup cheese, your choice .62
Total for 4 servings: $4.42
Preheat broiler. Mix the tuna with mayonnaise, celery, peppers and hot sauce.
Split muffins in half and broil until lightly browned. Remove and top with tuna mixture, dividing it evenly between the muffins. Top with shredded cheese and broil until the cheese melts. Serves 4.
Tomato Dill Soup:
2 cans of Italian style stewed tomatoes $2.16
1 medium onion sliced .25
1 T. minced garlic .10
salt and pepper .10
2 T. fresh dill (or grow it) .30
1 T. tomato paste .10
¼ cup cold water .00
1 cup chicken broth .15
¾ cup cream or half and half .50
Total for 4 servings: $3.66
Heat tomatoes in a sauce pan. Add onion, garlic and seasonings, bring to a boil and cook for 10 minutes. Add dill, tomato paste, chicken stock and water and cook 5 minutes longer. Add to a blender in two batches and blend until smooth. Add ½ the cream to each batch. Chill several hours or overnight. You may add some additional fresh dill to the top of the soup.
Shoestring Cuisine
Tuna cheese melts:
2 cans of tuna in water, drained @ .85 a can $1.70
2/3 cup mayonnaise .35
½ c. chopped celery .25
¼ cup chopped peppers any color .20
dash of hot sauce .05
4 English muffins 1.25
½ cup cheese, your choice .62
Total for 4 servings: $4.42
Preheat broiler. Mix the tuna with mayonnaise, celery, peppers and hot sauce.
Split muffins in half and broil until lightly browned. Remove and top with tuna mixture, dividing it evenly between the muffins. Top with shredded cheese and broil until the cheese melts. Serves 4.
Tomato Dill Soup:
2 cans of Italian style stewed tomatoes $2.16
1 medium onion sliced .25
1 T. minced garlic .10
salt and pepper .10
2 T. fresh dill (or grow it) .30
1 T. tomato paste .10
¼ cup cold water .00
1 cup chicken broth .15
¾ cup cream or half and half .50
Total for 4 servings: $3.66
Heat tomatoes in a sauce pan. Add onion, garlic and seasonings, bring to a boil and cook for 10 minutes. Add dill, tomato paste, chicken stock and water and cook 5 minutes longer. Add to a blender in two batches and blend until smooth. Add ½ the cream to each batch. Chill several hours or overnight. You may add some additional fresh dill to the top of the soup.
