20 Old School Frugal Recipes Grandma Used to Make!
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- Опубликовано: 10 мар 2023
- Looking to save some money on your meals? Look no further than these 20 old school frugal recipes that Grandma used to make! From classic casseroles to hearty soups, these recipes are both delicious and easy on the wallet. So get out your apron and start cooking like Grandma did!
Also:
Grandma Knew Best: 10 Old-School Frugal Dishes! - • Grandma Knew Best: 10 ...
Grandma's WWII Recipes That Changed Frugal Cooking Forever - • Grandma's WWII Recipes...
COOKING INSTRUCTIONS:
Baked Onions and Peanut Butter:
The onion was about 3-inch diameter yellow onion. I sliced the top and bottom to allow it to sit flat and dug out the middle, leaving about 1/2″ all around. Since I didn’t have any old bread to crush into crumbs, I used some panko. About 2 TBS peanut butter to 4 TBS crumbs. Add enough so that the peanut butter becomes like cookie dough, not sticky. Stuff the onion so that the filling is flush with the top, as it will expand when baked. Bake at 375 for an hour. The top of the peanut butter should be browned and crispy, the onion tender.
Cold Milk Soup:
1. In a skillet, melt the butter with the olive oil along with the garlic clove over medium heat. When the bubbles of the butter subside add the lettuce and season with salt and pepper, and cook until the lettuce wilts, about 1 minute. Add the wine and cook for 1 more minute.
2. Remove the skillet from the heat and divide the lettuce into two bowls. Pour a cup of milk into each bowl and serve.
Cornmeal Porridge:
1. In a medium pot, add the cornmeal along with the milk, water, salt and cinnamon stalk.
2. Turn on the heat to medium, and keep stirring
3. Cook the cornmeal until it thickens and has a porridge consistency (for around 10 minutes). Add the sugar, nutmeg, and vanilla extract and cook for 30 seconds more. Remove from heat, and serve in bowls topped with fruit and a sprinkle of ground cinnamon.
Creamed Chipped Beef:
1. Slice the beef in bite size pieces.
2. Melt butter in a skillet over medium low heat. Whisk in the flour. Cook for 2 to 3 minutes; whisking constantly. Sprinkle in black pepper and cayenne pepper. Slowly whisk in the milk until smooth and creamy.
3. Add the chopped beef and simmer for 3-5 minutes. Salt and pepper to taste. Serve over toasted bread, eggs, hash browns, or biscuits.
Dandelion Salad:
In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.
Egg Drop Soup:
1. Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
2. Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring. Slowly pour in beaten egg, stirring constantly; season with white pepper and salt. Serve hot, garnished with fresh chives.
Fried Cabbage and Pasta:
1. Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
3 In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.
Homemade Dumplings:
1. Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
2. Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
3. Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
4. Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Hot Water Pie:
1. In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
2. Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
3. Makes crust for one double crust pie.
Mock Apple Pie:
1. In a large saucepan, combine the granulated sugar and cream of tartar.
2. Gradually whisk in the water. Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low and continue to cook, stirring frequently, until the mixture reduces to 1 1/2 cups and is syrupy in consistency, 15 to 20 minutes.
3. Meanwhile, zest and squeeze the lemon. You will have about 1 to 2 teaspoons of finely grated lemon zest and about 2 tablespoons of juice.
4. Remove the sugar mixture from the heat and add the lemon zest, lemon juice, and vanilla. Whisk to blend. Set the mixture aside to cool, about 30 minutes.
5. Roll the bottom crust out to about 11 inches in diameter (one inch larger than the pie plate).
6. Line a 9-inch pie plate with the pastry. Put the broken crackers in the pie shell and toss gently with the cinnamon.
7. Position a rack in the center of the oven and heat to 425 F. Pour the cooled sugar mixture over the crackers in the pie shell. Dot with the small pieces of butter.
8. Roll out the top crust to about 11 inches in diameter. Cover the filling with the top crust. Seal and flute the edge as desired.
9. In a small bowl or cup, whisk the egg white with the water. Brush the egg wash lightly over the top crust, avoiding the fluted edge.
10. Cut several small slits in the top of the pie to allow steam to escape.
11. Bake the pie for 15 minutes and then place a pie shield or foil ring around the edge to prevent over-browning.
12. Bake for about 15 minutes longer, or until the crust is golden brown. Let cool before serving.
Peanut Butter and Mayo Sandwich:
Spread one slice of bread with mayonnaise. Spread the other slice with peanut butter. Place lettuce leaves on top of the peanut butter, then top with the mayonnaise-side of the other piece of bread to make a sandwich.
Poorman’s Meal:
1. In a large skillet over medium-high heat brown the ground beef and break it up with a spatula. Generously season the beef with kosher salt and pepper while the meat is cooking.
2. When cooked thoroughly remove from heat and set aside in a dish. In the same skillet over medium heat, add oil and hash brown potatoes. (I also spray a bit of cooking spray on top of the potatoes) Cook on medium high-heat until the potatoes are lightly crispy and cooked through- about 10 minutes. Sprinkle season salt and pepper onto the potatoes and add corn. Cook for a couple minutes until corn is warm. Add ground beef back into skillet and mix thoroughly. Salt & Pepper to taste. Top with some cheddar, optional. Enjoy!
3. Cook on medium high until the potatoes are lightly browned with some crispy edges (don't expect lots of crispy potatoes) and cooked through. This will take about 10 minutes.
4. Sprinkle seasoned salt and pepper onto the potatoes and add corn. Cook for a couple more minutes or until corn is warm. Add ground beef back into skillet and mix thoroughly until everything is warmed through.
5. Salt & Pepper to taste. Top with some cheddar and ketchup if you want to!
Potato Pancakes:
1. Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
2. Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.
3. Preheat the oven to low, about 200 degrees F (95 degrees C).
4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium-high heat. Drop two or three 1/4-cup mounds of batter into hot oil, and flatten with back of a spatula to make 1/2-inch-thick pancakes. Fry, turning pancakes once, until golden brown.
5. Transfer pancakes to a plate lined with a paper towel to drain. Keep warm in the oven until serving. Repeat until all potato mixture is used.
Prune Pudding:
1. Place prunes in a bowl and cover with 2 cups of just boiled water; allow to soak for 1 hour.
2. Transfer soaked prunes and liquid to a medium saucepan. Bring to a boil; lower heat to a simmer for 8 minutes. Carefully transfer hot liquid and prunes to a food processor or blender. Add another cup hot water to the mixture. Pule 5 to 8 times until prunes are broken down and small chunks remain.
3. In a separate bowl, whisk together cornstarch, lemon juice, and 1/3 cup of the pureed prunes; set aside. Return the remaining pureed prunes to the saucepan. Add sugar, cinnamon, cardamom, and star anise to the saucepan. Stir over medium-high until boiling. Reduce to simmer and allow to simmer for 5 minutes. Add cornstarch mixture to pot and stir until simmering. Allow to simmer for 5 minutes until thickened, stirring occasionally. Remove from heat. Remove star anise and discard; allow to cool completely before chilling or serving.
Shoo-Fly Pie:
1. Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
4. In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
5. Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.
If you have any questions about the recipe (such as cooking instructions), write here 💬
I'll try to help you ❤
👇 Also check out these recipes from Grandma: 👇
🎥Depression Meat Loaf Frugal Recipe: Easy, Tasty, and Affordable! - ruclips.net/video/tVtZhGbdnH4/видео.html
🎥3-Ingredient Bread Recipe from the Depression Era - ruclips.net/video/65i1z3274f8/видео.html
🎥Grandma's Secret Fruitcake Cookies Recipe Revealed! - ruclips.net/video/4qbbjJ17KCs/видео.html
🎥Grandma's Best Budget-Friendly Meals from the Great Depression - ruclips.net/video/zS-gxW21am8/видео.html
The majority of these recipes my family has always made and we still make. I didn't know that they were from the depression times. The fried cabbage and noodles are amazing. We usually make it with homemade noodles, and that is best of all!
They more than likely had to come up with these recipes during the Depression, They were unable to afford what their parents fed them, and Then because our Grandmother and Mother's, Thought they were common recipes for everyone one, If it ain't broke, Don't fix it ( Elle on hubby's acct) Have a Wonderful Weekend, Many Blessings to you and your family. Stay blessed and well
I grew up eating all of these recipes. Still eat some today.
Thank you for the presentation and the recipes.
Thank you for these tips. We just never know.
Loved the way you said dandelion salad. ((Dan dee lion)
Thank you for your comment! I'm glad you enjoyed the way I pronounced "dandelion salad". It's always nice to hear positive feedback from viewers.
Hi I'm Elle am on hubby's acct 39yr Marriage btw 😁🌹😳🎈 Anyway, My Mom Cooked flour water, salt and a lot of pepper, into kind of a dumpling meal, tasted good as a kid but today nty, She also made the pot soup, SOS they called the chop beef recipe, she fried cornmeal Patty's, she did the goulash, and many other of the meals I see on your Channel, Some I still use today, some a just not so good for my taste buds today😂, I did hear my Grandma, talked about dandelions, and bone marrow, and other things, I knew about bone and marrow broth way before it became so popular!!! Some of them my kid's will run as fast as they can in the wrong direction from too 😂 Tha you so much for sharing, Brings back childhood memories, Many Blessings to you and your family, Stay Safe, and Have a wonderful day and evening, Elle ❤ ps I will try some of these some sound yum
Hey Elle! Thanks for sharing your wonderful memories and experiences with these old-school frugal recipes. It's amazing how food can evoke such nostalgia, right? It's great to hear that you still use some of these recipes today, while others may not suit your taste buds anymore. That's totally understandable, as our preferences change over time.
Oh, bone marrow broth and dandelions! Those are interesting ingredients that your Grandma mentioned. It's cool that you were familiar with bone and marrow broth even before it became popular. And hey, it's totally okay if some of these recipes aren't everyone's cup of tea, especially if your kids are running in the opposite direction!
I'm glad our channel could bring back those cherished childhood memories for you. It's always heartwarming to hear stories like yours. Feel free to try out some of the recipes that caught your eye. Who knows, you might discover a new favorite! Thanks for your blessings and well wishes. Wishing you and your family many more delightful and frugal culinary adventures. Stay safe and have a wonderful day, Elle! ❤️
Cook most of these now.
Simple music can make you sing, a simple hug can make you feel, better, simple things can make you happy, I hope my simple hello will put a smile on your face..
Peanut butter and mayo sandwich is good. Try adding some pickles to it. It sounds gross, but it is good.
Lol my mama ate peanut butter and pickle sandwiches! Now i know why!
"Dandillyon" 😂
Rabbit Stew INSTRUCTIONS::
Chop rabbit into 12 pieces, discard the head and feet.
Chop the onion and garlic finely.
Slice and dice the bacon.
Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
In the same pan, fry garlic, onion and the bouquet garni.
Add the bacon and allow to color lightly.
Pour off excess fat.
Return rabbit to pan and deglaze with the red wine.
Add 3 cups water, cover and cook for 1 hour 45 minutes.
Peel small onions and remove root ends.
Rinse well.
Cook the onions in water to cover, add sugar, butter, salt and pepper.
Cook until all water has evaporated and the sauce is caramelized.
(20 min) Peel and cut potatoes into narrow rectangles.
Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
Cook covered until tender.
Serve stew with caramelized onions and garnish with chopped chervil.
I must admit that I never heard of onions and peanut butter
IF the next depression hits? We are in the beginning of a depression right now (2024) and this one promises to be WORSE than the last one...GET READY, FOLKS!!
dandillions??
lol
It made some rich poor too.
Baked onions and peanut butter is nasty. We tried it just for fun. Wasted food.
Didn't sound very good to me either I love Mayo and Peanut butter but not together. Anna In Ohio
Way back when we still had cooking classes in school, we had to make a Depression -era dish and I was assigned onions and peanut butter 😂It was awful 😂
Bolona 😅 Dandillyon.
Was this read by a machine? What a strange way to pronounce "dandelion".
Dandillions????