Homemade Condensed Cream of Whatever soup Mix

I found a recipe recently for chicken that uses condensed cream of chicken soup. Recipe sounds good, uses crockpot, really it should be a no brainer. However that little can of soup is almost $2. What? Really?

So I scoured the internet for a recipe and tried a couple. This one came out good, substituted well, and you can make it up as you need it. Best of all, about 50 cents to make or even less.

I have added canned chopped clams or corn and some chopped potatoes for a fast chowder.

Condensed Cream Soup Mix

2  cups nonfat dry milk powder
3/4  cup cornstarch
2  tablespoons dried onion flakes
1/2  teaspoon ground black pepper
1/4  cup chicken bouillon powder
1  teaspoon dried basil (optional)
1/4  teaspoon dried thyme, more to taste


Using an air tight container combine dry milk, cornstarch, onion
flakes, pepper and chicken bouillon.If desired also add basil and thyme.
I use a widemouth quart mason jar. Mix well.

When using the mix, combine 1/3 cup of the mix with 1 1/4 cups of
water in saucepan. You could use chicken stock, vegetable stock, etc.

Cook and stir until thickened. Makes 1 and a half cups of soup.

Cole Slaw

The weather has turned warm and I am tweaking my menus to some inexpensive old favorites again. Cole slaw is ridiculously cheap but still ranks as a food that reminds you of seafood baskets at the oceanside and picnics. Some crockpot BBQ chicken, cole slaw, and garlic toast from the toaster oven and supper is on the table in 5 minutes after a long day outside enjoying the beautiful summer days.

Cabbage is easy to shred and much cheaper to do yourself but even I grab those 8 cup bags of preshredded for $1.99 when they are on sale or its a crazy week. However the dressings that you can buy for cole slaw are very expensive, most around $3.99 for only a few salads worth. The cheap bottles of dressing taste awful and I always just throw some together from scratch.

Cole Slaw

8 cups shredded cabbage
3 carrots, shredded
1/3 cup sugar
1/2 cup mayonnaise
1/4 cup milk
1/4 cup vinegar
pinch salt
pinch pepper.

Whisk everything but the cabbage and the carrots in a bowl.  Toss the dressing with the carrots and cabbage and let marinate/ chill a few hours in the fridge.  

Yummy!

Delicious Glazed Carrots

Yummy and delicious, Easy and low cost. What more can you ask?


Glazed Carrots

1 lb carrot pieces or baby carrots
2 Tablespoons butter
2 Tablespoons honey
1 tablespoon lemon juice
black pepper to taste



In a medium saucepan bring  enough water to cook carrots to  a boil. Add carrots and boil 5-6 minutes until tender. Drain carrots and return to pan. Add butter, honey, and lemon juice, cooking over medium heat until a glaze forms, about 5 minutes. season with pepper as desired.

Enjoy!

Cranberry Sauce, Simple but Impressive

I have been perfecting my menu for Thanksgiving and Cranberry sauce is one of the least expensive but most impressive dishes to bring to anyone's table.

Here is my simple but tasty recipe for this classic.

1 cup water
1/2 cup sugar
1  12 oz package fresh cranberries
2 granny smith apples
a pinch of ground cloves
a generous pinch of cinnamon

Peel, core, and chop the apples.

In a medium saucepan bring the cranberries, sugar, apples, and water to a boil, stirring occasionally.

When it is boiling drop the heat down so you have a very gentle boil and cook for 10 minutes. Probably at about medium heat, depending on your stove.

Remove from heat and stir in your spices. Let cool, then refrigerate overnight.

I make this year round for turkey sandwiches and pork chops but it's always raved over at Thanksgiving. Can be stored in the refrigerator for up to a month.

Enjoy!