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<blockquote data-quote="mstang67chic" data-source="post: 203480" data-attributes="member: 2459"><p>Where WAS your brain Star???????? I read that and just shook my head. Yes, that was what popped into my brain also but I was preeeeeetty sure I wouldn't be alone in the corner! </p><p></p><p></p><p></p><p>Soup beans is a good one that is cheap. It's good with ham in it so you could use leftover ham or a hambone or two from the meat counter. Those usually are pretty cheap. </p><p></p><p>I make homemade veggie soup. Generally I don't like the generic veggies for some weird reason but I use them in this. I generally put hamburger in mine too and sometimes macaroni noodles. Fry up your meat and drain if needed. (I just fry it in the same pan I make the soup. Less mess) Add a big can of tomato juice (46 oz), whatever veggies you want, macaroni, potatoes too if you want....whatever. I'll put salt, pepper, onion or onion flakes, maybe a teensy bit of garlic powder, some bullion...whatever sounds good and then simmer it. This is really good because you can use all sorts of generic stuff as you are adding seasoning.</p><p></p><p>Potato soup is a good one for me too. I normally don't make mine with meat but I know a lot of people do. Also, and I know it sounds weird, but my family has ALWAYS eaten it with peanut butter sandwiches. If you don't use meat, you still get protien and the whole combination sticks to your ribs. My recipe is as follows (feel honored...this is a multi-generation recipe!):</p><p></p><p>Peel and cut to preferred size as many potatoes as needed. Boil till about half done and drain. At this point, you can drain all the water or just half...your choice. Fill pot back up with milk....enough to just cover the potatoes. Add a stick of butter, onion and black pepper to taste. (takes more pepper than you think but don't go nuts with it). In a small mixing bowl, combine one large egg and enough flour to make a dough that's not too sticky. (don't go nuts with this either because you'll wind up with a dough ball the size of Rhode Island. Trust me.) Also, add your salt to his mixture. If you add it directly to the soup, the potatoes will absorb it all. Pinch off chunks of dough (not HUGE but not teeny tiny either) and add to soup. Continue cooking till dough chunks (technically called rivels....like rivets but with an L) are thoroughly cooked. For the peanut butter sandwiches....at least in MY house....the PROPER way of making them is to put peanut butter on two slices of bread. THEN you put butter on them. Use the sandwich to dunk in the soup or scrape the last out of the bowl. I use 2&#37; milk so I don't know how 1% or skim would work but I would guess that skim wouldnt' be a good idea.</p><p></p><p>My mom used to make a goulash a lot but I don't remember the exact recipe. I know she used tomato paste and water, bay leaves, macaroni noodles, maybe some tomatoes and spices to taste.</p><p></p><p>She also used to make home made noodles. A pain to do but very cheap and good. (Of course, she would have to make almost double what she needed because Dad and I would eat them while they were drying)</p><p></p><p>My uncle was the king of marinades. He would just use whatever was in the door of the frig. Pickle juice, mustard, olive juice....stuff like that.</p></blockquote><p></p>
[QUOTE="mstang67chic, post: 203480, member: 2459"] Where WAS your brain Star???????? I read that and just shook my head. Yes, that was what popped into my brain also but I was preeeeeetty sure I wouldn't be alone in the corner! Soup beans is a good one that is cheap. It's good with ham in it so you could use leftover ham or a hambone or two from the meat counter. Those usually are pretty cheap. I make homemade veggie soup. Generally I don't like the generic veggies for some weird reason but I use them in this. I generally put hamburger in mine too and sometimes macaroni noodles. Fry up your meat and drain if needed. (I just fry it in the same pan I make the soup. Less mess) Add a big can of tomato juice (46 oz), whatever veggies you want, macaroni, potatoes too if you want....whatever. I'll put salt, pepper, onion or onion flakes, maybe a teensy bit of garlic powder, some bullion...whatever sounds good and then simmer it. This is really good because you can use all sorts of generic stuff as you are adding seasoning. Potato soup is a good one for me too. I normally don't make mine with meat but I know a lot of people do. Also, and I know it sounds weird, but my family has ALWAYS eaten it with peanut butter sandwiches. If you don't use meat, you still get protien and the whole combination sticks to your ribs. My recipe is as follows (feel honored...this is a multi-generation recipe!): Peel and cut to preferred size as many potatoes as needed. Boil till about half done and drain. At this point, you can drain all the water or just half...your choice. Fill pot back up with milk....enough to just cover the potatoes. Add a stick of butter, onion and black pepper to taste. (takes more pepper than you think but don't go nuts with it). In a small mixing bowl, combine one large egg and enough flour to make a dough that's not too sticky. (don't go nuts with this either because you'll wind up with a dough ball the size of Rhode Island. Trust me.) Also, add your salt to his mixture. If you add it directly to the soup, the potatoes will absorb it all. Pinch off chunks of dough (not HUGE but not teeny tiny either) and add to soup. Continue cooking till dough chunks (technically called rivels....like rivets but with an L) are thoroughly cooked. For the peanut butter sandwiches....at least in MY house....the PROPER way of making them is to put peanut butter on two slices of bread. THEN you put butter on them. Use the sandwich to dunk in the soup or scrape the last out of the bowl. I use 2% milk so I don't know how 1% or skim would work but I would guess that skim wouldnt' be a good idea. My mom used to make a goulash a lot but I don't remember the exact recipe. I know she used tomato paste and water, bay leaves, macaroni noodles, maybe some tomatoes and spices to taste. She also used to make home made noodles. A pain to do but very cheap and good. (Of course, she would have to make almost double what she needed because Dad and I would eat them while they were drying) My uncle was the king of marinades. He would just use whatever was in the door of the frig. Pickle juice, mustard, olive juice....stuff like that. [/QUOTE]
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