Cooking On Pennies X: w/Miriam Loo's Budget Cookbook! 🌞

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PORK AND CORN BREAD MEXICANA
“Another salute to Mexican cuisine."

1 1/2 pounds ground lean pork
1 cup canned or frozen corn
1 medium onion, minced
1/2 cup raisins
1 teaspoon salt
1 teaspoon sugar
1 10-ounce can tomatoes with chilies
1 to 2 teaspoons chili powder or chilies to taste
2 cups cooked pinto beans
1/2 cup shredded sharp Cheddar
1 cup tomato juice cheese

In a large skillet, brown pork and onion. Pour off any fat. Add salt, tomatoes
with chilies, beans, tomato juice, corn, raisins, and sugar. Simmer 20 minutes,
covered, stirring occasionally. Add chili powder slowly, tasting for flavor. Stir
cheese into hot meat mixture and place into a greased 2-quart casserole
Prepare the following Cornmeal Topping.

Cornmeal Topping:

1 cup yellow cornmeal
1/2 cup milk
2 tablespoons all-purpose flour
1 egg, beaten
1 teaspoon sugar
2 tablespoons solid vegetable
2 teaspoons baking powder shortening or lard, melted
1 teaspoon salt

Heat oven to 425. Combine cornmeal, flour, sugar, baking powder and
salt, Stir in milk, beaten egg, and melted shortening or lard. Drop the cornmeal
topping by tablespoontuls on top of meat to make 6 mounds. Bake for 15
minutes.

Serves 6

From "Miriam B. Loo's Budget Cookbook"
https://www.goodreads.com/author/list/30798540.Miriam_B_Loo

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LEMON-BREADED FRIED CHICKEN
“The fresh lemon flavor adds a piquancy to the chicken.
Serve with a nice green salad!”

1/4 cup fresh lemon juice
1/2 cup all-purpose flour
1 3-pound frying chicken, quartered, or 3 pounds chicken breasts
1 egg, lightly beaten
1 1/2 cups dry fine bread crumbs
Vegetable oil
2 teaspoons salt
Lemon wedges

Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let
stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper
towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg; roll in
bread crumbs to coat thoroughly. In a heavy skillet, heat oil (should be 1/4-inch
deep at all times during frying). Add one-half of chicken pieces and when
deep golden brown, turn and complete frying. Test for doneness. Remove to
platter and keep warm. Fry remaining chicken. Serve garnished with lemon
wedges.

Serves 6


From "Miriam B. Loo's Budget Cookbook"
https://www.goodreads.com/author/list/30798540.Miriam_B_Loo

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BROWN BEEF STEW
“A whole meal cooked in one pot, with a rich sauce.”

3 pounds boneless beef chuck, cut in 1 1/2-inch cubes
1/3 cup all-purpose flour
2 tablespoons Worcestershire sauce
1 pound small white onions, quartered
1 tablespoon salt
3 tablespoons vegetable oil
1 pound carrots, sliced 1/2-inch thick
2 pounds medium potatoes, pared and sliced 1/2-inch thick
1 quart boiling water
1 onion, studded with 4 cloves
1 clove garlic, minced
4 ribs celery, cut in 2-inch pieces
4 bay leat
1/4 cup cold water
Pinch of dried thyme, crushed


Pat meat dry with paper towels. Coat meat with mixture of flour and salt;
reserve leftover flour, Heat vegetable oil in a large, heavy pot; brown beef
cubes well, a few at a time, removing pieces as they are done. Stir in boiling
water; cook, stirring to scrape drippings from pot. Return beef to pot with clove
studded onion, garlic, bay leaf, thyme, and Worcestershire sauce. Simmer,
covered, for 1/2 hours, stirring occasionally. Remove bay leaf. Add onions,
carrots, and potatoes; simmer, covered, for 20 minutes. Add celery and sim-
mer, covered, for 20 minutes or until vegetables are tender. Combine reserved
flour with cold water; slowly stir into stew. Cook, stirring, for 3 minutes, or until
thickened.

Serves 10


From "Miriam B. Loo's Budget Cookbook"
https://www.goodreads.com/author/list/30798540.Miriam_B_Loo

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FRANKFURTER DIVAN
“This elevates the humble frank to ‘divan’ status.”

2 10 1/2-ounce package frozen broccoli or 2 pounds fresh
broccoli, cooked
1/4 cup margarine
3 tablespoons all-purpose flour
2 cups milk
1 pound all-beef frankfurters
1/2 teaspoon salt
Freshly ground pepper to taste
3 tablespoons dry sherry
1 cup grated Parmesan cheese

Place broccoli in a greased 8-inch square baking dish. In a saucepan melt
margarine; stir in flour and cook, stirring, for 3 minutes. Add milk and cook,
stirring, until sauce thickens and begins to bubble. Add salt, pepper, sherry,
and 1/2 cup cheese. Remove from heat; keep warm. Split frankfurters
lengthwise, then cut in half crosswise; arrange over broccoli. Cover with sauce
and top with remaining cheese. Bake in a preheated 350°F oven for 25 to 30
minutes or until heated through.

Serves 6

From "Miriam B. Loo's Budget Cookbook"
https://www.goodreads.com/author/list/30798540.Miriam_B_Loo


Enjoy these delicious and inexpensive entrees.