30 Day Gourmet, Inc.

©2002 - Page 1

Email the author: christi@30daygourmet.com Post messages about this book and other subjects on the Cook’s Corner, a free message board system for 30 Day Gourmets! Click here to participate.

Dear fellow budget minded cooks, Each of us has a reason for wanting to cut and lower our grocery costs. If you are already a 30 Day Gourmet you may be well on your way. If you are just starting out, it’s a lot easier than you might think. As a wife and mother of three toddlers, including twins, my reasons for reducing grocery costs were simple. I was spending nearly $150.00 dollars every week at the supermarket and because of time restraints I was still unable to get a decent meal on the table come dinner time. I needed a solution and fast. That is when I began cooking the 30 Day Gourmet way. I was only looking to spend the $600.00 a month grocery budget in a more efficient way. I never dreamed I could effectively reduce our family’s food budget by $200.00 dollars each month! I began to compare the reduction in grocery costs our family had, and knew if I just planned right and maximized our food dollar, I could come up with the money I was searching for to fund part time preschool for my children. I did. And it didn’t require a second job or more over time work for my husband or myself! What would you do with an extra $200.00 dollars a month or more? Let this eBook help start you on your way. Inside you will find recipes that are low in cost while still maintaining taste, texture and eye appeal (because if it doesn’t look, smell and taste good- no one will want to eat it!). Each recipe conveniently lists the average price per meal as well as the price per serving. You will also find budget tips for each recipe to help you get the most from your food dollar. A handy Substitutions and Low Cost alternatives cheat sheet is available. Print one up and tape it to the inside of your pantry door! And don’t miss the Five Rules To Shop By- a must see for any cook looking to reduce their food costs. With Freezer Cooking On A Budget from 30 Day Gourmet you learn how to cut corners in the kitchen without losing flavor or excitement from your meals and put money back into your pocket at the same time. Because if I can do it, so can you! Happy Cooking!

Christ Gillentne i i
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Table of Contents
Five Rules to Shop By ............................................................................... 4 Budget Hints and Tips .............................................................................. 5 Pantry Inventory Check List .................................................................. 7 Substitutions and Low Cost Alternatives ............................................ 8 Main Entrees: Tangy Chicken Sticks ......................................................................... 9 Tex Mex Steak Burritos ................................................................... 10 Turkey Chili ........................................................................................... 11 BBQ Baked Chicken ............................................................................ 12 Italian Meatballs with Spaghetti Sauce ........................................ 13 Crunchy Chicken Strips...................................................................... 14 Sweet & Sour Pork .............................................................................. 15 Puttenesca Chicken ............................................................................. 16 Creamy Pasta Bake .............................................................................. 17 Chicken Parmesan ................................................................................ 18 Side Dishes: Southwestern Cornbread Stuffing ................................................. 19 Twice Baked Sweet Potatoes ........................................................... 20 Seasoned Rice Pilaf ............................................................................. 21 Pasta Primavera ................................................................................... 22 Soups/Salads: Spilt Pea and Bacon Soup .................................................................. 23 White Bean Soup ................................................................................. 24 Broccoli Corn Salad ............................................................................. 25 Snacks/Desserts: Bread Pudding ....................................................................................... 26 Chocolate Cake with Peanut Butter Frosting ............................... 27 Make Ahead Chocolate Chip Cookies .............................................. 28 Fruit Sale Sorbet ................................................................................ 29 Breakfasts: Maple Raisin Oatmeal ......................................................................... 30 Breakfast Quiche ................................................................................ 31 Breads: Creamy Corn Bread ............................................................................. 32 Appetizers: Olive Cheese Balls ............................................................................... 33

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Five Rules To Shop By:

1.

If it does not look, smell and taste good no one’s going to eat it
It’s not really saving money if food goes to waste because you or your family doesn’t enjoy eating it. That low cost cabbage casserole recipe may have seemed like a good idea on your 30 Day recipe planner work sheet, but if you still have half a dozen still sitting in your freezer as you approach the end of the month it may not have been worth the time or money to make. Stick with recipes that are satisfying and enjoyable to eat. And depend on spices from your pantry to kick up the flavor of entrees that may have otherwise been too bland. You and your family will feel less restrained on what may be a tight food budget.

2.

Loss Leaders = Big Budget Winners
Loss leaders are advertised items that supermarkets use to get you to shop at their store. They may take a loss on Pillsbury Cake Mix hoping that you will spend the rest of your food dollar at their store. The supermarket then increases the prices of other store items to make up for the loss on advertised specials. The key to maximizing your food dollar is to only buy the advertised specials. Stock up on items during the month as they go on sale and use coupons to get an even better deal if you can (some stores may even double or triple coupons). Get to know several of your area supermarkets and check their advertised specials each week. If you live in a rural area, call stores and ask them if you can be added to their advertisement circular mailing list.

3.

Take The “Pantry Challenge”
Always shop your pantry stash first when preparing for your monthly cooking sessions. If, for example, you stocked up on corn bread mix from a loss leader special, by all means incorporate that into your meal planning. By shopping your pantry first, you can lower the cost of your monthly cooking session considerably.

4.

No One Will Know It’s Generic
In all my experience as a cook, I have never had someone ask me if my food was made with generic ingredients. Most people will never know that you chose the store brand onion soup mix or canned tomatoes and it’s an easy way to cut your budget. Try the store brands (or other generic brands) once and see for yourself if you notice a difference. With some items you may feel brand loyal and that is ok. Find what works for you. If you are an avid coupon clipper and shop stores’ loss leaders, you may find wonderful deals on name brand items.

5.

Rely on a Price Book
A price book enables you to easily compare an item’s price listed at different stores as well as compare different brand name prices. This way you can be sure you’re getting the best value for your food dollar. To start your price book you will need a small note pad, something you can refer to at home or in the supermarket. Each item should be assigned its own page. List only the least expensive store’s price. If you know you can get it cheaper at one store there is really no need to know that the competing store charges $.58 cents more for the same item. Update it often as prices tend to fluctuate. Use it not only for loss leaders but also to get the best price on everyday staples. Title the page with the item’s name, then list the information below in columns: brand name/Supermarket/ price paid-price per unit/date listed. An example would be: Butter/Margarine Brumble & Brown/Albertsons Market/ $1.38 for 12 oz./September 2001 Country Crock/ Warehouse Market/ $1.20 for 16 oz./ September 2001 Fill in your price book as you shop or use your receipt as a guide.

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Budget Cooking Hints and Tips
Make Your Own Stock and Broth
Check with your butcher for free beef or poultry bones or save left over bones and scraps of meats to make great inexpensive stocks. Combine 10 C. water to 3 lb. meat or poultry parts, 10 cloves garlic, 1 bay leaf and a large onion cut in half in a stock pan. Cook for 2 hours, then strain through a colander. Cool stock and freeze in 1 cup portions. Double and triple the batch to save time. For broth, just add 4-5 bouillon cubes to stock while cooking. For beef broth use beef bouillon. For chicken or turkey broth use chicken bullion.

Fill Up On Low Cost Proteins
An economical alternative to recipes calling for meats is beans, whole grains and tofu. They are a fraction of the cost and still offer taste and nutritional value. Keep cooked beans and tofu stocked in your freezer. Freeze cooked beans in 2 cup portions. Tofu can be frozen by draining excess liquid and flash freezing. Place in labeled freezer bags. To use just defrost and crumble into nearly any recipe calling for ground beef or turkey. You could also cut the amount of meat a recipe calls for in half and make up the difference with cooked beans or tofu.

Plan Mini Cooking Sessions With Good Bargains
When your supermarket offers great sales on chicken, beef, pork or fish consider a mini cooking session to take advantage of the sale. Use work sheet C from the 30 Day Gourmet Freezer Cooking Manual to help organize the cooking session. I recommend never cooking more than one type of meat per mini session as it can get too confusing and that may lead to food waste. Take the Pantry Challenge to team up your great meat buy with ingredients you already have on hand.

Practice The Art Of Substitution
Maximize your food dollar by learning to substitute ingredients you have in your pantry or freezer for those called for in a recipe. Or substitute high cost ingredients with lower cost alternatives. Print out the Substitutions And Low Cost Alternatives chart on page 8 and tape to the inside of your pantry door for a quick reference.

Start Your Own Herb Garden
Herbs and spices offer recipes that extra flavor kick that budget cooks rely on. Save even more money when you use herbs from your own garden. Start with two or three varieties like parsley, basil and cilantro. Plant in individual pots in a soil combined with equal parts of sand, peat moss and potting soil and place near a sunny window. The more you cut your herbs, the better they will grow. For more information on herb gardening search online or visit your local library.

Waste Not, Want Not
Reduce money loss by eliminating food waste. Double bag liquid based entrees like soups and stews before freezing to avoid leaking during thawing. Use ice cube trays to freeze left over tomato sauce, tomato paste, fruit juices, and fresh herbs. Pop out when completely frozen and add to pre-labeled freezer containers. Freeze your own chopped onions when you find a good deal. Stock up on garlic during the summer harvest season, mince it yourself and flash freeze in tablespoon sized dollops. Place in a labeled freezer container for easy access while cooking.

Rely On Homemade Snacks and Desserts
One of the biggest food budget busters is store bought snacks and desserts. Keep your freezer stocked with your own homemade cookies, muffins, pies and cakes. Plan a mini cooking session specifically for snacks and desserts. This is a great way to get the kids involved if you’re cooking alone.

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Budget Cooking Hints and Tips

(continued)

Keep Your Cooking Exciting
Add flavor to your recipes with spices, herbs and vinegars. Try new recipes that add variety to your menus. Visit web sites such as: www.30daygourmet.com www.foodtv.com www.allrecipes.com They offer new and exciting recipes that are free to download. Never make more than 2 meals (1 to freeze and 1 to eat) of a new recipe at a time. This way you can avoid waste if a recipe turns out to be not liked or needs alteration for freezing. Reformat new favorite recipes on worksheet B of your 30 Day Gourmet Freezer Cooking Manual and keep in a binder for easy reference. 30 Day Gourmet now offers an inexpensive version that does all the work for you called The Cook’s Assistant NoteBook available at their web site.

Go Meatless
Serving a meatless dinner at least one day a week could save you up to $150.00 each year. Two days a week could total a savings of up to $300.00 each year!

Make Low Cost Side Dishes A Staple
Plan your cooking session with side dishes made of rice, pastas, potatoes, and beans. These foods are low in cost and will stretch your budget. I try to never serve a dinner without a recipe made up of one of these side dish staples.

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Pantry Inventory Check List
These pantry items are “must haves” for budget kitchens. Use this easy check list when you are doing a pantry challenge and preparing for your cooking session. Check off ingredients that you have on hand or write in unit amounts for items like tomato paste and beans. Herbs & Spices ____Allspice ____Basil ____Bay Leaves ____Bouillon, Beef ____Bouillon, Chicken ____Chili Spice ____Chives ____Cinnamon ____Cream of Tartar ____Cumin ____Dill Weed ____Dry Mustard ____Garlic Salt ____Ginger, Ground ____Granulated Garlic ____Italian Spice Mix* ____Nutmeg ____Onion Soup Mix* ____Onion Flakes ____Onion Powder ____Oregano ____Paprika ____Parsley ____Pepper ____Ranch Dressing Mix* ____Salt ____Savory ____Tex Mex Seasonings Mix* ____Thyme Wines & Vinegars ____Balsamic Vinegar ____Cider Vinegar ____Cooking Wine ____Rice Vinegar ____Sherry ____White Vinegar Sweeteners ____Brown Sugar ____Confectioner’s Sugar ____Corn Syrup ____Honey ____Maple Syrup ____Molasses ____White Sugar Beans ____Great Northern Beans ____Kidney Beans ____Pinto Beans ____Red Beans ____Split Peas Staples ____BBQ Sauce ____Bread Crumbs ____Cake Mixes ____Canned Tomatoes ____Catsup ____Chocolate Chips ____Corn Bread \Mix ____Corn Meal ____Flour ____Jams & Jellies ____Jell-O Mixes ____Marshmallows ____Mayonnaise ____Oil, Olive ____Oil, Vegetable ____Peanut Butter ____Pudding mixes ____Quick Oats ____Rice ____Shortening ____Soy Sauce ____Tomato Paste ____Tomato Sauce ____Vanilla ____Worcestershire Sauce

* These mixes are found on Page 8.
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SUBSTITUTIONS & LOW COST ALTERNATIVES
Part of budget freezer cooking is the art of substitution. It’s much easier on the budget to use what you already have on hand than to go to the store and buy it. Buttermilk, 1 C. Baking powder, 1 t. Cornstarch, 1 T. Half & Half, 1 C. Heavy cream, 1 C. Honey, 1 C. Sour cream Unsweetened chocolate, 1 oz. = = = = = = = = 1 C. milk, minus 1 T. + 1 T. vinegar 1/4 t. baking soda + 1/2 t. cream of tartar 2 T. flour 3/4 C. milk + 3 T. margarine, melted 1 C. sweetened condensed milk (for sweet recipes) 1-1/4 C. sugar + 1/4 C. water or fruit juice plain yogurt, equal parts 3 T. Unsweetened cocoa + 1 T. margarine or shortening

One way to save big is to make your own versions of packaged mixes and get the best price by purchasing your seasoning ingredients in bulk at a whole sale food store. You can save nearly 3/4 of the cost you would normally pay. Here are four of my favorites: Tex Mex Seasoning Mix 1-2/3 C. Chili Powder 3 T. Salt 1/2 C. Ground Cumin 1/2 C. Granulated Garlic 1 T. Oregano 3 T. Corn starch Mix together in a labeled air tight container. Makes 17 oz. A 1/4 C. is equivalent to 1 (1 oz.) package of store bought mix. Use for chili, tacos, burritos. Add to most any recipe for extra spice. Store for up to 6 months. Italian Spices Mix 1 C. Parsley 1/2 C. Oregano 1/4 C. Basil 1/4 C. Granulated garlic 2 T. Pepper 2 T. Salt 2 T. Thyme Mix together in a labeled air tight container. Makes 19 oz. A 1/4 C. is equivalent to 1 (1 oz.) package of store bought spaghetti seasoning mix. Use for homemade spaghetti or “doctor” store brand’s sauces for extra flavor. Rub onto poultry for an Italian flavor. Make your own Italian dressing by mixing 1/4 C. Italian Spice with 3/4 C. olive oil, 3/4 C. vinegar and 1/4 C. parmesan cheese. Stores up to 6 months. Onion 1 C. 1/4 C. 1/2 C. 1 t. 1/4 C. Soup Mix Dried onion flakes Onion powder Beef flavored bouillon Sugar Parsley

Crush bouillon into powder. Mix together ingredients in a labeled air tight container. Makes 16 oz. Two tablespoons is equivalent to 1 package of onion soup mix. Use in recipes as you would packaged onion soup mix. Stores up to 6 months. Ranch 1 C. 1/2 C. 1/2 C. 1/4 C. 1/4 C. 2 T. 2 T. Dressing Mix Onion powder Dried onion flakes Dried chives Dill weed Parsley Salt Pepper

Mix together in a labeled air tight container. Makes 22 oz.. A 1/4 C. is equivalent to 1 (1 oz.) package of store bought mix. Stores up to 6 months To serve Ranch Dressing; Mix together with a wire whisk: 1/4 C. Ranch Dressing Mix, 3/4 C. milk, 1 T. lemon Juice, 3/4 C. mayonnaise or plain yogurt

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ENTREE - POULTRY
Recipe: Tangy Chicken Sticks
Servings: Makes: Ingredients: Chicken thighs; skinless, boneless Balsamic vinegar Soy sauce Brown sugar Garlic, minced On Hand: Wooden Skewers 15 30 45 60 75 90 2 lbs. 1 C. 1 C. 1/4 C. 3 T. 4 lbs. 2 C. 2C 1/2 C. 1/4 C. + 2 T. 6 lbs. 3 C. 3 C. 3/4 C. 1/2 C. + 1 T. 8 lbs. 4 C. 4 C. 1 C. 3/4 C. 10 lbs. 5 C. 5 C. 1-1/4 C. 3/4 C. + 3 T. 12 lbs. 6 C. 6 C. 1-1/2 C. 1 C. + 2 T. 6 (15) 12 (30) 18 (45) 24 (60) 30 (75) 36 (90)

Assembly Directions: Remove and discard chicken skin. Cut meat off bone and set chicken aside. Using gallon sized zip lock bags, pour in vinegar, soy sauce, garlic and brown sugar. Seal bag and shake ingredients together. Open bag and place chicken inside and cover with marinade. Freezing and Cooking Directions: To Freeze: Remove excess air from bag. Seal, label and freeze. To Serve: Thaw and using an in-and-out sewing motion poke chicken strips onto skewers. Discard marinade. Grill or bake at 350 for 20-25 minutes or until juices run clear, turning the skewers several times while cooking. Comments: It is best not to cook these in advance because of the skewers. This marinade is also good for chicken or turkey breasts. Wrap chicken meat around when you are poking onto the skewers, this way the skewer will be equally covered. Budget Tips: These chicken sticks are low in cost because of using chicken thigh meat which can usually be purchased very inexpensively. Another version would be to use chicken breast meat, cut the meat into strips and poke onto skewers. You could also use the marinade ingredients here to marinate turkey or chicken breast and parts for grilling. The taste is incredible! Average Assembly Cost: Per Meal: $3.66 Cost Per serving: $ .61

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ENTREE - BEEF
Recipe: Tex Mex Steak Burritos
Servings: Ingredients: Cubed steak Orange juice Tex Mex Seasoning Mix * Lemon juice Cilantro; fresh, finely chopped Onion; sliced 1/2 in. Green pepper; sliced 1/2 in. Oil On Hand: Flour tortillas Cheddar cheese Sour cream, optional Salsa, optional 4-6 1/2 C. 8-12 1 C. 12-18 1-1/2 C. 16-24 2 C. 20-30 2-1/2 C. 24-36 3 C. 1 lb. 1/2 C. 1/4 C. 1 T. 1/3 C. 1 C. 1 C. 1 T. 2 lb. 1 C. 1/2 C. 2 T. 2/3 C. 2 C. 2 C. 2 T. 3 lb. 1 1/2 C. 3/4 C. 3 T. 1 C. 3 C. 3 C. 3 T. 4 lb. 2 C. 1 C. 1/4 C. 1-1/3 C. 4 C. 4 C. 1/4 C. 5 lb. 2-1/2 C. 1-1/4 C. 1/4 C.+ 1 T. 1-2/3 C. 5 C. 5 C. 1/4 C.+ 1 T. 6 lb. 3 C. 1-1/2 C. 1/4 C. + 2 T. 2 C. 6 C. 6 C. 1/4 C. + 2 T. 4 8 12 16 20 24

Assembly Directions: In a gallon sized freezer bag, place cubed steak, orange juice, Tex Mex Seasoning Mix, lemon juice and cilantro. Place in refrigerator until ready to freeze. Meanwhile saute onions and green pepper in oil for 2 minutes. Allow to cool and place in a quart sized freezer bag. In a sandwich sized plastic bag place cheddar cheese. Freezing and Cooking Directions: To Freeze: Place all three bags inside one gallon sized freezer bag, label and freeze. To Serve: Thaw and remove meat cubes from marinade. Discard marinade. Grill meat cubes, onions and green peppers over medium heat for about 15-20 minutes or until meat is cook through. Wrap up burrito filling in a warm tortilla with cheddar cheese, sour cream and salsa. Serve warm. Comments: *Tex Mex Seasoning Mix can be found in the pantry section, Pantry Inventory Checklist. This recipe is great for tacos and fajitas as well. I recommend round steak or eye of round. Skirt steak is also an excellent choice BUT should not be cubed before freezing or cooking. Cut into bite sized pieces after grilling. Budgeting Hints: The orange juice mixed with the Tex Mex Seasoning Mix adds an authentic taste to this dish. Lime juice may be substituted for lemon juice. Average cost to assemble: Per meal: $1.86 (with tortillas = $3.06) Per serving: $ .46 (with tortillas = $ .76)
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ENTREE - POULTRY
Recipe: Turkey Chili
Servings: Makes: Ingredients: Turkey, ground Onion, chopped Green pepper, chopped Kidney beans Canned tomatoes Tex Mex Seasoning Mix* Instant potato flakes Garlic, minced Salt Pepper 1/2 lb. 1 C. 1 C. 20 oz. 28 oz. 1/4 C. 2 T. 2 t. 1 t. 1/2 t. 1 lb. 2 C. 2 C. 40 oz. 56 oz. 1/2 C. 1/4 C. 4 t. 2 t. 1 t. 1-1/2lb. 3 C. 3 C. 60 oz. 84 oz. 3/4 C. 6 T. 6 t. 1 T. 1-1/2 t. 2 lb. 4 C. 4 C. 80 oz. 112 oz 1 C. 1/2 C.. 8 t. 1 T. + 1 t. 2 t. 2-1/2 lb. 5 C. 5 C. 100 oz. 140 oz. 1-1/4 C. 1/2 C. + 2 T. 10 t. 1 T. + 2 t. 2-1/2 t. 3 lb. 6 C. 6 C. 120 oz. 168 oz. 1-1/2 C. 3/4 C. 12 t. 2 T. 3 t. 6 6 C. 12 12 C. 18 18 C. 24 24 C. 30 30 C. 36 36 C.

Assembly Directions: Brown turkey, onions and green pepper in a large sauce pan or crock pot. Season with salt and pepper. Once browned, add in Chili Mix Seasons and coat meat mixture well. Allow heat to release spice flavors for about 1 minute. Pour in tomatoes, beans and remaining ingredients. Simmer for about 1-2 minutes on stove top or 3-4 hours in crock pot. Freezing and Cooking Directions: To Freeze: Allow to cool completely. Pour by cupfulls into gallon sized freezer bags. Double bag, seal, label and freeze. To Serve: Thaw and pour into crock pot or large sauce pan. Heat until simmering, cooking for about 45 minutes. Comments: *Tex Mex Seasoning Mix can be found in the Substitutions and Low Cost Alternatives. It’s important to season the turkey while browning to enhance the aroma and flavor. Budget Tips: This recipe calls for only 1/2 pound of ground turkey while relying on extra beans to “beef” up the texture. No one will know the difference and you save nearly half the protein cost! You can substitute flour and water mixture for potato flakes. Average Assembly Cost: Per Batch: $1.95 Per Cup: $ .24

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ENTREE - POULTRY
Recipe: BBQ Baked Chicken
Servings: Ingredients: Chicken fryer parts BBQ Sauce Honey Garlic, minced Chili Powder 2 lbs. 12 oz. 1 C. 2 t. 1 t. 4 lbs. 24 oz. 2 C. 1 T. + 1 t. 2 t. 6 lbs. 36 oz. 3 C. 2 T. 1 T. 8 lbs. 48 oz 4 C. 2 T .+ 2 t. 1 T. + 1 t. 10 lbs. 60 oz. 5 C. 3 T. + 1 t. 1 T. + 2 t. 12 lbs. 72 oz. 6 C. 4T. 2 T. 4-6 8-12 12-18 16-24 20-30 24-36

Assembly Directions: Remove skins from chicken parts. Discard skin and set chicken aside. In a gallon sized freezer bag pour in BBQ sauce, honey, chili powder and garlic. Seal bag and mix well. Open bag and gently place in chicken parts. Freezing and Cooking Directions: To Freeze: Remove excess air. Seal, label and freeze. To Serve: Thaw and place chicken with sauce in a 9x13 baking dish. Bake at 375 degrees for 1 hour 20 minutes. Flip every 20 minutes to coat chicken with sauce. Comments: Removing chicken skins give the meat maximum flavor for cooking with the sauce. You can also use chicken breasts in place of chicken parts. Budget Tips: This recipe is great for a pantry challenge! There is always BBQ sauce on sale during the month and it’s so simple to assemble by pouring the BBQ sauce into the bag. If you have Honey flavored BBQ sauce already in your pantry, reduce the honey in this recipe by half for an even greater savings! You can also substitute your own homemade BBQ sauce for a savings of about $ .06 per serving. Average Assembly Cost: Per Meal: $ 2.95 Per Serving: $.49

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ENTREE - BEEF
Recipe: Italian Meatballs with Spaghetti Sauce
Makes: Ingredients: Beef, ground Onions, finely chopped Parsley; fresh, finely chopped Eggs Bread Crumbs Parmesan Cheese Garlic, minced Oil Salt Black pepper On Hand: Spaghetti Sauce 28 oz. 56 oz. 84 oz. 112 oz. 140 oz. 168 oz. 1 lb. 1/2 C. 1/2 C. 1 1/2 C. 1/2 C. 2 T. 1 T. 1 t. 1 t. 2 lb. 1 C. 1 C. 2 1 C. 1 C. 1/4 C. 2 T. 2 t. 2 t. 3 lb. 1-1/2 C. 1-1/2 C. 3 1-1/2 C. 1-1/2 C. 1/4 C .+ 2 T. 3 T. 1 T. 1 T. 4 lb. 2 C. 2 C. 4 2 C. 2 C. 1/2 C. 1/4 C. 1 T. + 1 t. 1 T. + 1 t. 5 lb. 2-1/2 C. 2-1/2 C. 5 2-1/2 C. 2-1/2 C. 1/2 C .+ 2 T. 1/4 C. + 1 T. 1 T. + 2 t. 1 T. + 2 t. 6 lb. 3 C. 3 C. 6 3 C. 3 C. 3/4 C. 1/4 C .+ 2 T. 2T. 2T. 30 mtbs. 60 mtbs. 90 mtbs. 120 mtbs. 150 mtbs. 180 mtbs.

Assembly Directions: In a large bowl, mix together all ingredients except meat. Once thoroughly combined, add in meat and mix well. Preheat oven to 350 degrees and scoop meatball mixture onto cookie sheet with a small scooper (or roll into walnut sized balls by hand) and bake for 20-25 minutes. Freezing and Cooking Directions: To Freeze: Place meatballs in freezer quality bags, seal, label and freeze. To serve: Thaw and place on a microwave safe dish and heat for 4-5 minutes or drop frozen into spaghetti sauce as it cooks. This will flavor the sauce and heat meatballs at the same time, plus no worrying about thawing anything to cook! Comments: These meatballs are so delicious! Their aroma is incredible. Your freezer will smell so good while they are packed away. And your kitchen will smell scrumptious when you cook and serve these meatballs. They are great for company or a weekday family dinner! Budget Tips: You could substitute ground turkey for beef. Or use dried parley instead of fresh. By using 1/2 cup bread crumbs and 1/2 cup parmesan cheese you are saving money. A more costly version (as well as more flavorful) would be to use 1 cup parmesan cheese. Average Assembly Cost: Per Meal: $2.16 Per Serving: $ .36

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ENTREE - POULTRY
Recipe: Crunchy Chicken Strips
Servings: Makes: Ingredients: Chicken breast; boneless, skinless Corn Flake Cereal Paprika Garlic powder Salt Pepper Milk 4 15 oz. 2 t. 2 t. 1 t. 1 t. 2 C. 8 30 oz. 1 T. + 1 t. 1 T. + 1 t. 2 t. 2 t. 4 C. 12 45 oz. 2 T. 2 T. 1 T. 1 T. 6 C. 16 60 oz. 2 T. + 2 t. 2 T. + 2 t. 1 T. + 1 t. 1 T. + 1 t. 8 C. 20 75 oz. 3 T. + 1 t. 3 T. + 1 t. 1 T. + 2 t. 1 T. + 2 t. 10 C. 24 90 oz. 4 T. 4 T. 2 T. 2 T. 12 C. 4 20 8 40 12 60 16 80 20 100 24 120

Assembly Directions: Pour milk into a bowl and set aside. Cut chicken breast into 1 inch strips lengthwise then soak in milk. Meanwhile pour corn flake cereal in a blender and blend for 30 seconds. It is best to do this in 2 cup portions so the flakes don’t become dust, you want them to be small flakes. In a large bowl or container mix corn flakes, paprika, garlic powder, salt and pepper. Place chicken strips one at a time in corn flake mixture and coat well by pressing down on chicken strip into the coating. Strips will also take on a flatter form when you do this. Spray oil onto a cookie sheet and bake coated strips at 350 degrees for about 15-18 minutes or until juices run clear. Freezing and Cooking Directions: To Freeze: Allow to cool on cookie sheet then flash freeze. Place strips in freezer bags for dinners or lunches (about 5 strips per serving). Seal, label and freeze. To Serve: Place frozen or thawed strips on cookie sheet and bake at 350 degrees for about 7-10 minutes. Serve with ranch dressing. Comments: It’s best to reheat these in the oven to maintain crispy texture. You could reheat in the microwave, but coating will be less crispy and more soggy like that of a fish stick reheated in a microwave. These are great for dinners or lunches and taste as yummy as the fast food version, but lower in cost and fat! Budget Tips: Always stock up on chicken breast when they are on sale to insure you get the best price for your money. Generic or store brand corn flakes can cost up to $2.00 less per box than name brand and no one will know the difference. Average Assembly Cost: Per Meal: $2.87 Per Serving: $ .71

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ENTREE - PORK & FISH
Recipe: Sweet & Sour Pork
Servings: Ingredients: Pork Shoulder, cubed Olive oil Garlic, minced Green pepper, diced Onion, diced Soy sauce Pineapple chunks, with juice Vinegar Brown sugar Ginger, grated Corn starch On Hand: Rice, cooked 4 C. 8 C. 12 C. 16 C. 20 C. 24 C. 1 lb. 1 T. 1 t. 1 C. 1 C. 1/3 C. 8 oz. 2 T. 2 T. 1 t. 1 T. 2 lb. 2 T. 2 t. 2 C. 2 C. 2/3 C. 16 oz. 1/4 C. 1/4 C. 2 t. 2 T. 3 lb. 3 T. 1 T. 3 C. 3 C. 1 C. 24 oz. 1/4 C. + 2 T. 1/4 C. + 2 T. 1 T. 3 T. 4 lb. 1/4 C. 1 T. + 1 t. 4 C. 4 C. 1-1/3 C. 32 oz. 1/2 C. 1/2 C. 1 T. + 1 t. 1/4 C. 5 lb. 1/4 C. + 1 T. 1 T. + 2 t. 5 C. 5 C. 1-2/3 C. 40 oz. 1/2 C. + 2 T. 1/2 C. + 2 T. 1 T. + 2 t. 1/4 C. + 1 T. 6 lb. 1/4 C. + 2T. 2 T. 6 C. 6 C. 2 C. 48 oz. 3/4 C. 3/4 C. 2 T. 1/4 C .+ 2 T. 6 12 18 24 30 36

Assembly Directions: Cut pork into 1 inch cubes and place in a mixing bowl. Add garlic, pineapple juice and ginger. Mix with pork and coat well. Let mixture marinate for about 45 minutes in refrigerator. Heat oil in a skillet and saute green pepper and onion for about 3-4 minutes. Carefully add in pork and marinade; cook for about 10 minutes or until pork is cooked through and no longer pink in center. In a small bowl, mix together corn starch, soy sauce and brown sugar. Mix until corn starch is no longer lumpy. Add pineapple chunks and corn starch mixture to skillet and bring to a boil. Cook together, stirring frequently until sauce thickens - about 2-3 more minutes. Freezing and Cooking Directions: To Freeze: Cool completely. Pour into a gallon sized freezer bag. Seal, label and freeze. To Serve: Thaw mixture over night in refrigerator. Pour into a skillet or wok and heat on medium for about 7-8 minutes or until hot. Serve over hot rice. Comments: When thawing this meal it’s important to maintain a safe temperature to avoid bacteria growth. Always thaw in refrigerator overnight. This meal can be frozen in small microwavable containers for quick and easy lunches on the go! Budget Tips: Save money by grating and freezing your own ginger and garlic. Simply grate, then drop in teaspoon or tablespoon sized dollops on a wax paper lined baking sheet; Flash freeze. Place frozen dollops in freezer bags. Seal, label and freeze. You don’t even have to defrost to use! You can substitute chicken for pork. Average Assembly Cost: Per Meal: $3.54 Per Serving: $ .88
30 Day Gourmet, Inc. ©2002 - Page 15

ENTREE - POULTRY
Recipe: Puttenesca Chicken
Servings: Ingredients: Chicken breast; skinless, boneless Olive oil Onion, sliced Balsamic vinegar Ripe olives, sliced Spaghetti Sauce Parsley, dried On Hand: Spaghetti noodles 1 lb. 2 lb. 3 lb. 4 lb. 5 lb. 6 lb. 4 2 T. 1/2 C. 1/4 C. 8 oz. 28 oz. 1 t. 8 1/4 C. 1 C. 1/2 C. 16 oz. 56 oz. 2 t. 12 1/4C.+2 T. 1-1/2 C. 3/4 C. 24 oz. 84 oz. 1 T. 16 1/2 C. 2 C. 1 C. 32 oz. 112 oz 1 T. + 1 t. 20 1/2 C.+2 T. 2-1/2 C. 1-1/4 C. 40 oz. 140 oz. 1 T. + 2 t. 24 3/4 C. 3 C. 1-1/2 C. 48 oz. 168 oz. 2 T. 4 8 12 16 20 24

Assembly Directions: Cut chicken into 2 inch strips. Heat olive oil in skillet over medium heat; add chicken. Cook till browned, about 10 minutes. Add in onion and balsamic vinegar; cook stirring occasionally for about 3 minutes. Add in spaghetti sauce, parsley and olives. Reduce heat and simmer for 25 minutes. Freezing and Cooking Directions: To Freeze: Allow to completely cool. Pour into gallon sized freezer bags. Seal, label and freeze. To Serve: Cook noodles according to package directions. Thaw Puttanesca Chicken, pour into a sauce pan and cook on medium heat for 15 minutes. Serve over hot pasta. Comments: This recipe is sure to become a family favorite. It’s tasty and so easy to prepare. The balsamic vinegar helps give a flavor boost to the sauce and chicken! Budget Tips: You can substitute chicken parts for the chicken breast for an even greater savings (be sure to remove chicken skins). Turkey is also a good substitute. The spaghetti sauce can be homemade or store bought, depending on price value. A good rule of thumb is to make your own spaghetti sauce when tomatoes are ripe and in season or buy store brand/loss leader brand pasta sauces when a special is running. I try never to pay more than $1.00 per 28 oz. jar. Average Assembly Cost: Per Meal: $4.02 Per Serving: $ .80

30 Day Gourmet, Inc. ©2002 - Page 16

ENTREE - BEEF
Recipe: Creamy Pasta Bake
Servings: Ingredients: Ground beef, cooked Spaghetti sauce Sour cream Penne pasta Parmesan cheese On Hand: Water 1/3 C. 2/3 C. 1 C. 1-1/3 C. 1-2/3 C. 2 C. 1 lb. 28 oz. 1 C. 16 oz. 1/2 C. 2 lb. 56 oz. 2 C. 32 oz. 1 C. 3 lb. 84 oz. 3 C. 48 oz. 1-1/2 C. 4 lb. 112 oz. 4 C. 64 oz. 2 C. 5 lb. 140 oz. 5 C. 80 oz. 2-1/2 C. 6 lb. 162 oz. 6 C. 96 oz. 3 C. 8 16 24 32 40 48

Assembly Directions: Cook pasta half the time that the package directions state. In a 9x13 inch casserole dish or gallon sized freezer bag mix together, spaghetti sauce, sour cream, parmesan cheese and ground meat. Add in pasta; gently mix in. Freezing and Cooking Directions: To Freeze: Remove air from bag. Seal, label and freeze. Or cover baking dish with foil or freezer paper; label and freeze. To Serve: Thaw completely. Preheat oven to 375 degrees. If using a freezer bag, pour into a casserole dish. Pour water over top and bake for 25 minutes. Comments: This recipe is a weekday favorite in our home. It’s easy to prepare on assembly day and guaranteed to be loved by even the most picky of eaters. Budget Tips: You can substitute ground turkey for the ground beef. For a low cost vegetarian pasta bake use 2 cups of chopped spinach or 2 cups of cooked kidney beans in place of ground meat. You could also replace the canned spaghetti sauce for your own homemade version for an even greater savings. Average Assembly Cost: Per Meal: $3.57 Per Serving: $ .44

30 Day Gourmet, Inc. ©2002 - Page 17

ENTREE - POULTRY
Recipes: Chicken Parmesan
Servings: Ingredients: Chicken breast; boneless, skinless Bread crumbs Parmesan cheese Italian Spices Mix * Milk Salt Pepper Garlic powder Spaghetti sauce Oil 4 1/2 C. 1/2 C. 2 t. 1-1/2 C. 1 t. 1 t. 1 t. 24 oz. 1 T. 8 1 C. 1 C. 1 T. + 1 t. 3 C. 2 t. 2 t. 2 t. 48 oz. 2 T. 12 1-1/2 C. 1-1/2 C. 2 T. 4-1/2 C. 1 T. 1 T. 1 T. 60 oz. 3 T. 16 2 C. 2 C. 2 T. + 2 t. 6 C. 1 T. + 1 t. 1 T. + 1 t. 1 T. + 1 t. 84 oz. 1/4 C. 20 2-1/2 C. 2-1/2 C. 3 T. + 1 t. 7-1/2 C. 1 T. + 2 t. 1 T. + 2 t. 1 T. + 2 t. 106 oz. 1/4 C. + 1 T. 24 3 C. 3 C. 4 T. 9 C. 2 T. 2 T. 2 T. 130 oz. 1/4 C. + 2 T. 4 8 12 16 20 24

Assembly Directions: In a medium bowl pour milk, salt and pepper; mix well. In another medium bowl mix together bread crumbs, parmesan cheese, Italian seasonings and garlic powder. Set both aside. Heat oil in an electric skillet or frying pan on medium heat. Place chicken in a gallon sized freezer bag one or two pieces at a time. Remove excess air and seal. Flatten chicken by pounding with a mallet or side of a soup can until chicken breast is about 2 inches thick. Dip chicken breasts in milk mixture and coat well. Then dip into bread crumb/cheese mixture and heavily coat by pushing bread crumbs into chicken breasts with the palm of your hand. Coating should completely cover chicken. Gently place chicken breast in heated pan and fry for 10 minutes on each side. Freezing and Cooking Directions: To Freeze: In the bottom of a 9x13 inch baking dish spread 1/2 C. of spaghetti sauce. Place chicken breast in baking dish as they come out of the pan. Pour remaining spaghetti sauce on top of chicken breasts. Place baking dish in a 2 gallon freezer bag or cover well with tinfoil, label and freeze. To Serve: Thaw and bake at 350 degrees for 30 minutes. Comments: * Italian Spices Mix can be found on page 8. For extra taste and eye appeal add grated parmesan or mozzarella cheese on top before serving. For an inexpensive lunch, freeze one breast and sauce in a single serving plastic container. Just reheat in microwave for about 4-5 minutes. Budget Tips: I created this recipe after my husband and I had children and began cut backs on restaurant dinners. One of my favorites was an upscale Italian restaurant that served Chicken parmesan at a cost of $14.00 a plate. At only $1.29 per plate this recipe is much easier on the pocket book! You could also substitute egg plants for the chicken breasts. Simply cut the egg plant into 1 1/2 inch pieces and prepare as directed and eliminate the flattening process. Egg plants can often be found on sale during their ripening season for very little and this would reduce your assembly cost by $1.50. Average Assembly Cost: Per Meal: $5.16 Per Serving: $1.29
30 Day Gourmet, Inc. ©2002 - Page 18

SIDES & SALADS
Recipe: Southwestern Cornbread Stuffing
Servings: Ingredients: Cornbread mix**, prepared, crumbled Bread slices *, cut into 1 inch pieces Celery, chopped Onion, chopped Green pepper, chopped Red pepper, chopped Ground sage Salt Pepper Oil 4 C. 6 3 ribs 1/2 C. 1/2 C. 1/2 C. 2 t. 1/2 t. 1/2 t. 2 T. 8 C. 12 6 ribs 1 C. 1 C. 1 C. 1 T. + 1 t. 1 t. 1 t. 1/4 C. 12 C. 18 9 ribs 1-1/2 C. 1-1/2 C. 1-1/2 C. 2 T. 1-1/2 t. 1-1/2 t. 1/3 C. 16 C. 24 12 ribs 2 C. 2 C. 2 C. 2 T. + 2 t. 2 t. 2 t. 1/2 C. 20 C. 30 15 ribs 2-1/2 C. 2-1/2 C. 2-1/2 C. 3T. + 1 t. 2-1/2 t. 2-1/2 t. 1/2 C. + 2 T. 24 C. 36 18 ribs 3 C. 3 C. 3 C. 1/4 c. 1 T. 1 T. 3/4 C. 6 12 18 24 30 36

Assembly Directions: Cook corn bread according to package directions. Crumble and set aside. Heat skillet over medium heat; add oil. Saute celery, onions, green and red peppers. In a large mixing bowl add all ingredients; mix well. Spoon into gallon sized freezer bags or casserole dishes. Freezing and Cooking Directions: To Freeze: Remove excess air. Seal, label and freeze. To Serve: Thaw and form into a 9x 13 inch casserole dish. Sprinkle top with paprika if desired for color. Heat oven to 350 degrees and cook for 30-35 minutes or until light brown on top. Comments: * You can use any type of cubed bread for this recipe. This recipe was a Thanksgiving family favorite handed down by my father-in-law. Now we enjoy it year round! **One box of Jiffy cornbread mix yields 4 cups of cornbread. Budget Tips: Boxed corn bread is relatively inexpensive and can save lots of time when cooking in bulk. Or use the Creamy Corn Bread recipe found on page 31. Average Assembly Cost: Per Meal: $1.30 Per Serving: $ . 21

30 Day Gourmet, Inc. ©2002 - Page 19

SIDES & SALADS
Recipe: Twice Baked Sweet Potatoes
Servings: Ingredients: Sweet potatoes Apple juice Margarine Topping: Flour Margarine Brown sugar Cinnamon Ginger, ground Nutmeg Walnuts, chopped 1/4 C. 1/4 C. 1/4 C. 1/2 t. 1/4 t. 1/4 t. 1/4 C. 1/2 C. 1/2 C. 1/2 C. 1 t. 1/2 t. 1/2 t. 1/2 C. 3/4 C. 3/4 C. 3/4 C. 1-1/2 t. 3/4 t. 3/4 t. 3/4 C. 1 C. 1 C. 1 C. 2 t. 1 t. 1 t. 1 C. 1-1/4 C. 1-1/4 C. 1-1/4 C. 2-1/2 t. 1-1/4 t. 1-1/4 t. 1-1/4 C. 1-1/2 C. 1-1/2 C. 1-1/2 C. 1 T. 1-1/2 t. 1-1/2 t. 1-1/2 C. 6 1/4 C. 1/2 C. 12 1/2 C. 1 C. 18 3/4 C. 1-1/2 C. 24 1 C. 2 C. 30 1-1/4 C. 2-1/2 C. 36 1-1/2 C. 3 C. 6 12 18 24 30 36

Assembly Directions: Preheat oven to 375 degrees. Pierce sweet potatoes with a fork and bake for 30 minutes or until just tender. Allow potatoes to cool. Once cooled cut sweet potatoes in half lengthwise, scoop out pulp leaving 1/4 inch around shell. Place sweet potato shells on a cookie sheet and flash freeze. Melt margarine in a microwave safe dish. In a mixing bowl, beat sweet potato pulp, melted margarine and apple juice until smooth. In a separate bowl combine flour, brown sugar, cinnamon, ginger and nutmeg; mix well. Cut in margarine to create a crumbly topping. Add chopped walnuts last. Remove sweet potato shells from freezer and stuff with pulp mixture. Top with a few tablespoons of topping and gently pat down into stuffing to secure. Place stuffed sweet potatoes back into freezer to flash freeze. Freezing and Cooking Directions: To Freeze: Once stuffed sweet potatoes have been flash frozen, place inside freezer quality bags or containers. Remove excess air. Seal, label and freeze. To Serve: Preheat oven to 350 degrees and place frozen stuffed sweet potatoes on a baking sheet and bake for 30-35 minutes or until golden brown and heated through. Comments: This yummy side dish goes great with a chicken, turkey or ham entree. It’s important to flash freeze the sweet potato shells to help stiffen and prepare them to hold the pulp. Be sure not to overcook as the sweet potato skins can become too soft and they may be hard to work with. Sweet potatoes are available year round and are a great source of vitamin A. Budget Tips: Buy sweet potatoes during picking season to keep the cost low on this side dish. You can substitute orange juice for apple juice. Average Assembly Cost: Per Meal: $2.39 Per Serving: $ .39
30 Day Gourmet, Inc. ©2002 - Page 20

SIDES & SALADS
Recipe: Seasoned Rice Pilaf
Servings: Ingredients: Long grain white rice, uncooked Oil Peas; fresh or frozen Carrots, diced Chicken broth Garlic, minced Salt Pepper Parsley, dried Thyme 1 C. 1 T. 1/2 C. 1/2 C. 2 C. 1 t. 1/2 t. 1 t. 1 T. 1 t. 2 C. 2 T. 1 C. 1 C. 4 C. 2 t. 1 t. 2 t. 2 T. 2 t. 3 C. 3 T. 1-1/2 C. 1-1/2 C. 6 C. 1 T. 1-1/2 t. 1 T. 3 T. 1 T. 4 C. 1/4 C. 2 C. 2 C. 8 C. 1 T. + 1 t. 2 t. 1 T. + 1 t. 1/4 C. 1 T. + 1 t. 5 C. 1/4 C. + 1 T. 2-1/2 C. 2-1/2 C. 10 C. 1 T. + 2 t. 2-1/2 t. 1 T. + 2 t. 1/4 C. + 1 T. 1 T. + 2 t. 6 C. 1/4 C. + 2 T. 3 C. 3 C. 12 C. 2 T. 1 T. 2 T. 1/4 C. + 2 T. 2 T. 4 8 12 16 20 24

Assembly Directions: Heat oil in a skillet; saute rice for 2-3 minutes or until lightly translucent. Add in remaining ingredients; bring to a boil. Reduce heat and cook for 20 minutes or until rice is tender. Freezing and Cooking Directions: To Freeze: Cool completely, spoon into a freezer quality bag. Seal, label and freeze. To Serve: Thaw; pour into a skillet and cook covered over medium heat for about 7 minutes or until hot. Or pour into a microwave safe dish and cook on high for 5 minutes or until hot. Comments: This side dish is great because it requires virtually no prep time after thawing, just heat and serve! Budget Tips: Using inexpensive rice side dishes to complement an entree is a great way to cut costs in the kitchen. You can substitute the vegetables in the recipe for others such as sliced mushrooms and onions or corn and green beans. Try it different ways to suit your taste! Average Assembly Cost: Per Meal: $ .44 Per Serving: $ .11

30 Day Gourmet, Inc. ©2002 - Page 21

SIDES & SALADS
Recipe: Pasta Primavera
Servings: Ingredients: Frozen peas and carrots Cream of chicken soup Milk Parmesan cheese Garlic, minced Pepper Salt Parsley, dried On Hand: Thin spaghetti, cooked 3 C. 6 C. 9 C. 12 C. 15 C. 18 C. 2 C. 1 0 oz . 1 /2 C . 1/4 C. 1 t. 1/4 t. 1/2 t. 1 t. 4 C. 20 oz. 1 C. 1/2 C. 2 t. 1/2 t. 1 t. 2 t. 6 C. 30 oz. 1-1/2 C. 3/4 C. 1 T. 3/4 t. 1-1/2 t. 1 T. 8 C. 40 oz. 2 C. 1 C. 1 T. + 1 t. 1 t. 2 t. 1 T. + 1 t. 10 C. 50 oz. 2-1/2 C. 1 1/4 C. 1T.+2t. 1 1/4 t. 2-1/2 t. 1 T. + 2 t. 12 C. 60 oz. 3 C. 1 1/2 C. 2 T. 1 1/2 t. 1 T. 2 T. 6 12 18 24 30 36

Assembly Directions: In a gallon sized freezer bag combine all ingredients. Freezing and Cooking Directions: To Freeze: Seal, label and freeze. To Serve: Cook spaghetti according to package directions. Cook primavera sauce in a sauce pan over medium heat for 20 minutes or in microwave safe dish heat on high for 7 minutes. Mix together with spaghetti and serve warm. Comments: This is a perfect side dish for a big cooking session as it requires no cooking on assembly day. Just pour into a bag and freeze! You can substitute cream of chicken soup for cream of broccoli or mushroom. Also you can substitute peas and carrots for other vegetables like broccoli, cauliflower, green beans and corn. Budget Tips: Assembly cost includes spaghetti. Because the ingredients are so versatile this recipe is a great money saver. Buy fresh vegetables if they are in season or use frozen vegetables that are bought on sale or as loss leaders. Average Assembly Cost: Per Meal: $1.79 Per Serving: $ .29

30 Day Gourmet, Inc. ©2002 - Page 22

SOUPS & SANDWICHES
Recipe: Split Pea & Bacon Soup
Makes: Ingredients: Split peas, dry Bacon; cooked, crumbled Water Carrots, finely chopped Onions, finely chopped Parsley, dried Salt Pepper Bay leaf 1 lb. 1 lb. 6 C. 1 C. 1 C. 1 t. 1/2 t. 1 t. 2 2 lb. 2 lb. 12 C. 2 C. 2 C. 2 t. 1 t. 2 t. 4 3 lb. 3 lb. 18 C. 3 C. 3 C. 1 T. 1-1/2 t. 1 T. 6 4 lb. 4 lb. 24 C. 4 C. 4 C. 1 T. + 1 t. 2 t. 1 T. + 1 t. 8 5 lb. 5 lb. 30 C. 5 C. 5 C. 1 T. + 2 t. 2-1/2 t. 1 T. + 2 t. 10 6 lb. 6 lb. 36 C. 6 C. 6 C. 2 T. 1 T. 2 T. 12 8 Cups 16 Cups 24 Cups 32 Cups 40 Cups 48 Cups

Assembly Directions: Add all ingredients to a large crockpot. Cook on high to bring soup to a boil, then reduce temperature to med-low and cook for 3-4 hours; stirring occasionally. Peas should become tender and begin to break down. Freezing and Cooking Directions: To Freeze: Remove bay leaves and allow soup to cool completely. Pour into gallon sized freezer bags (or quart sized freezer bags for individual servings). Seal, label and freeze. To Serve: Thaw soup and place in a sauce pan. Bring to boil, cool, then serve. Or pour into a microwave safe bowl cook on high for 2-3 minutes and serve. Comments: I once served this soup on a chilly afternoon while holding a family garage sale. The aroma had our customers coming up to inquire on what smelled so delicious! This soup goes great with crumbled saltine crackers or oyster crackers. Budget Tips: Soups are a wonderful way to keep your food budget down. They taste great and are usually very inexpensive to prepare. At just 22 cents per cup, this homemade soup is an economical choice over the canned versions. You could substitute chopped, cooked ham for bacon and use oregano in place of bay leaves (1/2 t. oregano = 1 bay leaf). Average Assembly Cost: Per Batch: $1.82 Per 1 Cup Serving: $ .22

30 Day Gourmet, Inc. ©2002 - Page 23

SOUPS & SANDWICHES
Recipe: White Bean Soup
Makes: Ingredients: Great northern beans, cooked Chicken broth Water Ham bone Thyme Sage, ground Savory Basil Pepper Onions, chopped Celery ribs, chopped Carrots, chopped Oil 4 C. 3 C. 2 C. 1 lb. 2 t. 1 t. 1 t. 1/2 t. 1 t. 2 C. 3 1 C. 1 T. 8 C. 6 C. 4 C. 2 lb. 1T.+1t. 2 t. 2 t. 1 t. 2 t. 4 C. 6 2 C. 2 T. 12 C. 9 C. 6 C. 3 lb. 2 T. 1 T. 1 T. 1-1/2 t. 1 T. 6 C. 9 3 C. 3 T. 16 C. 12 C. 8 C. 4 lb. 2 T. + 2 t. 1 T. + 1 t. 1 T. + 1 t. 2 t. 1 T. + 1 t. 8 C. 12 4 C. 1/4 C. 20 C. 15 C. 10 C. 5 lb. 3 T. + 1 t. 1 T. + 2 t. 1 T. + 2 t. 2-1/2 t. 1 T. + 2 t. 10 C. 15 5 C. 1/4 C. + 1 T. 24 C. 18 C. 12 C. 6 lb. 4 T. 2 T. 2 T. 3 t. 2 T. 12 C. 18 6 C. 1/4 C. + 2 T. 10 Cups 20 Cups 30 Cups 40 Cups 50 Cups 60 Cups

Assembly Directions: In a large crock pot or stock pan combine beans, chicken broth, water, ham bone and seasonings. Bring to a boil. In a large skillet heat oil and add chopped celery, onions and carrots. Saute for about 5 minutes then add to soup mixture. Reduce heat to low and simmer for about 4 hours. Freezing and Cooking Directions: To Freeze: Allow soup to cool, remove ham bone and pour into gallon sized freezer bags by cup full. Double bag, seal label and freeze. To Serve: Thaw and add to crock pot and heat on high. Or cook on stove top over medium heat simmering for 40 minutes. Comments: Don’t let the simple name fool you, this soup is packed with flavor! Always double bag soups to avoid waste when thawing. Soups can be a great way to maximize your food dollar but if dinner gets wasted because of a leaky freezer bag, it’s not saving you money. Use the outer bag again and again on your next batch of the same soups. It won’t be in contact with your fresh cooked foods and helps cut down on waste. Budget Tips: You can substitute the ham bone for crumbled bacon or even chicken parts that have been boned and skinned. Try it different ways on your cooking sessions depending on what you find on sale the lowest. Making your own chicken broth/stock will help keep the per serving price low. Average Assembly Cost: Per Meal: $2.88 Per Serving: $ .26
30 Day Gourmet, Inc. ©2002 - Page 24

SIDES & SALADS
Recipe: Broccoli Corn Salad
Servings: Ingredients: Broccoli, fresh or frozen Corn, fresh or frozen Onion Rice vinegar Oil Salt Pepper 2 C. 1 C. 1/2 C. 1/3 C. 1/3 C. 1 t. 1 t. 4 C. 2 C. 1 C. 2/3 C. 2/3 C. 2 t. 2 t. 6 C. 3 C. 1-1/2 C. 1 C. 1 C. 1 T. 1 T. 8 C. 4 C. 2 C. 1-1/3 C. 1-1/3 C. 1 T. + 1 t. 1 T. + 1 t. 10 C. 5 C. 2-1/2 C. 1-2/3 C. 1-2/3 C. 1 T. + 2 t. 1 T. + 2 t. 12 C. 6 C. 3 C. 2 C. 2 C. 2 T. 2 T. 6 12 18 24 30 36

Assembly Directions: If using fresh broccoli and corn, first blanch in hot water for 2 minutes. Stop cooking process and let cool. If using frozen broccoli and corn go directly to freezing directions. Freezing and Cooking Directions: To Freeze: Place broccoli, corn and onion in a gallon sized freezer bag. In a quart sized freezer bag pour in vinegar, oil, salt and pepper. Attach vinagrette bag to vegetable bag. Label and freeze. To Serve: Steam vegetables for 10-12 minute or until no longer frozen. Defrost and heat vinaigrette in microwave for about 3-4 minutes on high. Place vegetables in a serving dish and toss with vinaigrette. Serve warm. Comments: This is a great side dish to put together on assembly day as it requires little preparation and if you are using frozen vegetables, there is no pre cooking involved. Budget Tips: Stock up on broccoli and corn when it’s on sale to maximize your savings. You could use regular vinegar in this recipe, just add 1 T. of sugar per recipe. Average Assembly Cost: Per Meal: $1.10 Per Serving: $ .18

30 Day Gourmet, Inc. ©2002 - Page 25

SNACKS & DESSERTS
Recipe: Bread Pudding
Servings: Ingredients: French bread loaf; cubed Sweetened condensed milk Milk Eggs Sugar Orange Marmalade Raisins or cranraisins Vanilla On Hand: Milk Margarine, melted 3/4 C. 1/4 C. 1-1/2 C. 1/2 C. 2-1/4 C. 3/4 C. 3 C. 1 C. 3-3/4 C. 1-1/4 C. 4-1/2 C. 1-1/2 C. 1 14 oz. 2 C. 6 1/2 C. 2 oz. 1/2 C. 1t. 2 28 oz. 4 C. 12 1 C. 4 oz. 1 C. 2 t. 3 42 oz. 6 C. 18 1 1/2 C. 6 oz. 1 1/2 C. 1 T. 4 56 oz. 8 C. 24 2 C. 8 oz. 2 C. 1 T. + 1 t. 5 70 oz. 10 C. 30 2 1/2 C. 10 oz. 2 1/2 C. 1 T. + 2 t. 6 84 oz. 12 C. 36 3 C. 12 oz. 3 C. 2 T. 12 24 36 48 60 72

Assembly Directions: Cube French bread loaf into 1 inch pieces; set aside. In a saucepan, heat the milks and vanilla on medium; stir occasionally to keep mixture from burning or sticking to the bottom of the pan. When milk mixture reaches a fast simmer (do not boil!) turn off the heat and set aside. Meanwhile in a large mixing bowl whisk together eggs and sugar. Whisk until egg mixture reaches a custard thickness; about 3 minutes. Gradually add in the milk mixture. In a 9x13 inch baking dish place one half of the cubed bread pieces. Pour half of the milk/egg custard over the bread pieces; let soak for about 5 minutes. Then spread marmalade over the soaked bread; then sprinkle with raisins. Layer the remaining bread over the top. Pour remaining milk/egg custard over the bread and let soak for another 5 minutes. Arrange bread pudding in a water bath by placing the baking dish in a larger baking dish filled part way with water. Bake at 350 degrees for 30-35 minutes or until lightly golden brown on top. Freezing and Cooking Directions: To Freeze: Allow to cool; place in a 2 gallon sized freezer bag or cover tightly with foil, label and freeze. To Serve: Thaw. Melt margarine and mix with milk. Pour over bread pudding and bake at 350 degrees for 15-20 minutes or until warm. Comments: This recipe adds a fun twist to the old favorite with orange marmalade. Lightly dust top with sifted powdered sugar for an extra special touch. Budget Tips: Save money by using the type of jam/preserves you have on hand. Some good choices are raspberry, strawberry, apricot or peach in place of the marmalade. The sweetened condensed milk is a low cost alternative to heavy cream and because it is pre-sweetened the recipe requires less sugar. Average Assembly Cost: Per Meal: $3.60 Per Serving: $ .30
30 Day Gourmet, Inc. ©2002 - Page 26

SNACKS & DESSERTS
Recipe: Chocolate Cake with Peanut Butter Frosting
Servings: Cake mix ingredients: Chocolate cake mix Cocoa powder, unsweetened Milk Vegetable oil Eggs Vanilla extract Frosting: Peanut Butter, creamy Butter, softened Powdered sugar, sifted Milk Vanilla extract 1 C. 1/2 C. 2 C. 1/4 C. 2 t. 2 C. 1 C. 4 C. 1/2 C. 1 T. + 1 t. 3 C. 1-1/2 C. 6 C. 3/4 C. 2 T. 4 C. 2 C. 8 C. 1 C. 2 T. + 2 t. 5 C. 2-1/2 C. 10 C. 1-1/4 C. 3 T. + 1 t. 6 C. 3 C. 12 C. 1-1/2 C. 4 T. 18.5 oz. 1 T. 1-1/3 C. 1/2 C. 3 1 t. 37 oz. 2 T. 2-2/3 C. 1 C. 6 2 t. 55.5 oz. 3 T. 4 C. 1-1/2 C. 9 1 T. 74 oz. 1/4 C. 5-1/3 C. 2 C. 12 1 T. + 1 t. 92.5 oz. 1/4 C. + 1 T. 6-2/3 C. 2-1/2 C. 15 1 T. + 2 t. 111 oz. 1/4 C. + 2T. 8 C. 3 C. 18 2 T. 16 32 48 64 80 96

Assembly Directions:
Cake: Combine all ingredients for cake mix; beat together until smooth, about 2-3 minutes. Spray a 9x13 inch pan with oil and pour in cake mixture. Bake at 350 degrees for 40 minutes. Cake should be done when the center springs back to the touch and the sides are just starting to pull away from the pan. Frosting: Blend peanut butter and butter with an electric mixer. Add in milk and vanilla; mix together. Add in the powder sugar and beat until frosting is fluffy. This is a thick frosting, but if it seems too thick add in another tablespoon of milk.

Freezing and Cooking Directions:
To Freeze: Allow cake to cool completely then spread frosting on top. This is a sheet cake so frosting is only applied to the top. Frosting should be spread on thickly, about an inch deep. Flash freeze to set frosting then cover with foil, label and freeze. Thaw completely to serve.

Comments:
This cake is so delicious! It has a rich flavor that will satisfy any chocolate craving. It’s like eating a peanut butter cup- cake! Listed is the average box size of a packaged cake mix.

Budget Tips:
By using the cake mix you are saving lots of time in the kitchen and they are great loss leader sale bargains. I always stock up if I have coupons and hit a great sale. You could substitute devil’s food cake mix or any of the chocolate cake mix flavors on the market.

Average Assembly Cost:
Cost Per Meal: $3.21 Cost Per Serving: $ .20

30 Day Gourmet, Inc. ©2002 - Page 27

SNACKS & DESSERTS
Recipe: Make Ahead Chocolate Chip Cookies
Makes: Ingredients: Brown sugar Sugar Margarine Vanilla Eggs Flour Baking soda Salt Semi-sweet chocolate chips 3/4 C. 1/2 C. 1 C. 2 t. 1 1-3/4 C. 1 t. 1/2 t. 1-1/2 C. 1-1/2 C. 1 C. 2 C. 1 T. + 1 t. 2 3-1/2 C. 2 t. 1 t. 3 C. 2-1/4 C. 1-1/2 C. 3 C. 2 T. 3 5-1/4 C. 1 T. 1 1/2 t. 4-1/2 C. 3 C. 2 C. 4 C. 2 T. + 2 t. 4 7 C. 1 T. + 1 t. 2 t. 6 C. 3-3/4 C. 2-1/2 C. 5 C. 3 T . + 1 t. 5 8-3/4 C. 1 T. + 2 t. 2 1/2 t. 7-1/2 C. 4-1/4 C. 3 C. 6 C. 1/4 C. 6 10-1/2 C. 3 T. 1 T. 9 C. 4 dz. 8 dz. 12 dz. 16 dz. 20 dz. 24 dz.

Assembly Directions: In a large container combine brown sugar, sugar and margarine. Beat together till light and fluffy. Add in egg and vanilla; mix well. In a separate bowl combine flour, baking soda and salt; mix well. Add 1-2 cup portions of flour mixture to sugar mixture at a time; blending well. Stir in chocolate chips. Allow cookie dough to rest in the refrigerator for 30 minutes after mixing. Freezing and Cooking Directions: To Freeze: 1. There are two ways to freeze; using a small cookie scooper (or shape dough into walnut sized balls) drop onto a cookie sheet lined with wax paper. Flash freeze cookie dough balls. Once frozen place in a gallon size freezer bag, remove excess air. Seal, label and freeze. OR 2. Preheat oven to 375 degrees. Using a small cookie scooper (or shape dough into walnut sized balls) drop onto a cookie sheet sprayed with oil. Bake for 8-10 minutes. Allow to cool; flash freeze. Once frozen, stack in rigid freezer containers separating each layer with wax paper or foil. Seal, label and freeze. To serve: 1. Thaw and place cookie dough balls on a cookie sheet sprayed with oil; bake at 375 degrees for 8-10 minutes. OR 2. Thaw and serve the precooked cookies. Comments: To get that “fresh baked” experience with the precooked cookies, simply thaw and bake in oven at 325 for 5 minutes. You may also add 1 cup chopped nuts per batch if desired. Budget Tips: One of the biggest budget busters is snack foods on supermarket trips. If you already have prepared cookie dough or frozen cookies at home there is no need for the temptation. Plus, store bought cookies can cost 4 times as much than these tasty homemade treats. Average Assembly Cost: Per Batch: $1.24 Per Serving: $ .02 (per cookie)
30 Day Gourmet, Inc. ©2002 - Page 28

SNACKS & DESSERTS
Recipe: Fruit Sale Sorbet
Servings: Ingredients: * Fruit; fresh, frozen or canned Lemon juice Sugar Water 1 lb. 1 T. 1/2 C. 1/4 C. 2 lb. 2 T. 1 C. 1/2 C. 3 lb. 3 T. 1 1/2 C. 3/4 C. 4 lb. 1/4 C. 2 C. 1 C. 5 lb. 1/4 C.+ 1 T. 2 1/2 C. 1 1/4 C. 6 lb. 1/4 C. + 2 T. 3 C. 1 1/2 C. 6 12 18 24 30 36

Assembly Directions: Frozen Fruit: Thaw fruit and place in blender. Puree for 2-3 minutes. Meanwhile place water in microwave for 1 minute or till hot. Add sugar to hot water, mix till dissolved. Place sugar/water mixture and lemon juice in blender. Blend all together for one minute. Pour into a gallon sized freezer bag. Fresh Fruit: Peel and pit (if required) fruit and place in blender. Puree for 2-3 minutes. Meanwhile place water in microwave for 1 minute or till hot. Add sugar to hot water, mix till dissolved. Place sugar/ water mixture and lemon juice in blender. Blend all together with fruit for one minute. Pour into a gallon sized freezer bag. Freezing and Cooking Directions: To Freeze: Seal, label and freeze. To Serve: Twenty minutes before serving, remove sorbet from freezer and allow to soften at room temperature. Right before serving, place back in blender. Puree for 3 minutes for a smooth texture. Comments: * Good choices for fruits are watermelon, peaches, nectarines, strawberries, raspberries, black berries, cantaloupe, honeydew melon and pineapple. Freezing flat in a gallon sized freezer bag will allow for quick thaw time. Budget Tips: This recipe is for those great loss leaders and produce bargains! Stock up during the fruit growing seasons when prices are the lowest or buy canned fruit when stores are offering them as incredible loss leaders. Or shop your freezer first and utilize these frozen fruits if you already have some on hand for an even greater savings. The fruit price calculated for this recipe is $1.00 per pound of fruit. Average Assembly Cost: Per Meal: $1.17 Per Serving: $ .19

30 Day Gourmet, Inc. ©2002 - Page 29

BREADS & BREAKFAST
Recipe: Maple Raisin Oatmeal
Servings: Makes: Ingredients: Quick oats Brown sugar Cinnamon Raisins Salt Dried Apples (optional) On Hand: Water 2-1/4 C. 4-1/2 C. 6-3/4 C. 9 C. 11-1/4 C. 13-1/2 C. 3 C. 1/2 C. 2 t. 1/2 C. 1/2 t. 1/2 C. 6 C. 1 C. 1 T. + 1 t. 1 C. 1 t. 1 C. 9 C. 1-1/2 C. 2 T. 1-1/2 C. 1-1/2 t. 1-1/2 C. 12 C. 2 C. 2 T. + 2 t. 2 C. 2 t. 2 C. 15 C. 2-1/2 C. 3 T. + 1 t. 2-1/2 C. 2-1/2 t. 2-1/2 C. 18 C. 3 C. 1/4 C. 3 C. 1 T. 3 C. 8 4 Cups 16 8 Cups 24 12 Cups 32 16 Cups 40 20 Cups 48 24 Cups

Assembly Directions: Mix together all ingredients and store in a airtight container. Use on a per serving basis. Storing and Cooking Directions: To Store: Store in the air tight container and place with other breakfast foods for easy access. To Serve: In a sauce pan, mix together 1/2 cup oatmeal with 3/4 cup water. Bring to a boil, reduce heat and simmer for 7 minutes. OR in a microwave safe bowl, mix together and cook on high for 5 minutes, stirring mixture halfway through. Comments: I keep this recipe in a plastic cereal container alongside boxes and other containers of cereal where it can be conveniently accessed. It’s possible to make in advance and freeze the cooked oatmeal but given convenient access and the power of a microwave it can be faster to make as needed than to plan in advance for thawing. Budget Tips: Cereal can really break the food budget, especially if you have kids. By eating this inexpensive breakfast just 1 or 2 times a week you could reduce your cereal spending $10 dollars a month. Stock up on oatmeal at your local supermarket when it is listed as a loss leader for an even greater savings. Average Assembly Cost: Per Batch: $1.64 Per Serving: $ .20

30 Day Gourmet, Inc. ©2002 - Page 30

BREADS & BREAKFAST
Recipe: Breakfast Quiche
Servings: Ingredients: Eggs Flour Baking powder Salt Pepper Chili powder Cheddar cheese, shredded Onions; chopped Bacon, crumbled Green pepper; chopped Hash browns 4 1/2 C. 2 t. 1/2 t. 1/2 t 1/4 t. 1 C. 1/4 C. 1 C. 1/4 C. 1 C. 8 1 C. 1 T. + 1 t. 1 t. 1 t. 1/2 t. 2C. 1/2 C. 2 C. 1/2 C. 2 C. 12 1-1/2 C. 2 T. 1-1/2 t. 1-1/2 t. 1 t. 3 C. 3/4 C. 3 C. 3/4 C. 3 C. 16 2 C. 2T + 2 t. 2 t. 2 t. 1-1/4 t. 4 C. 1 C. 4 C. 1 C. 4 C. 20 2-1/2 C. 3 T. + 1 t. 2-1/2 t. 2-1/2 t. 1-1/2 t. 5 C. 1-1/4 C. 5 C. 1-1/4 C. 5 C. 24 3 C. 1/4 C. 1 T. 1 T. 2 t. 6 C. 1-1/2 C. 6 C. 1-1/2 C. 6 C. 6 12 18 24 30 36

Assembly Directions: Blend first 6 ingredients in a blender for 30 seconds. Pour into a gallon sized freezer bag. Add in hash browns, cheese, onions, bell pepper, bacon. Freezing and Cooking Directions: To Freeze: Remove excess air. Seal label and freeze. To Serve: Thaw and shake or mix bag; pour into a oil sprayed quiche dish or deep pie pan. Bake at 350 degrees for 40 minutes or until brown on top and center is very firm. Comments: This dish is great whether you are feeding house guests something special for breakfast or just having an easy morning. It looks like you fussed, but in fact did little except preheat the oven and pour the quiche! Budget Tips: You can substitute ham for the bacon or omit the green pepper if desired. Average Assembly Cost: Cost Per Meal: $2.24 Cost Per Serving: $ .37

30 Day Gourmet, Inc. ©2002 - Page 31

BREADS & BREAKFAST
Recipe: Creamy Corn Bread
Servings: Ingredients: Cornmeal Flour Sugar Baking powder Baking Soda Salt Eggs Milk Oil Creamed corn, canned 1 C. 1/3 C. 2 T. 2 t. 1/2 t. 1 t. 2 1 C. 1/4 C. 15 oz. 2 C. 2/3 C. 1/4 C. 1 T. + 1 t. 1 t. 2 t. 4 2 C. 1/2 C. 30 oz. 3 C. 1 C. 1/4 C. + 2 T. 2 T. 1-1/2 t. 1 T. 6 3 C. 3/4 C. 45 oz. 4 C. 1-1/3 C. 1/2 C. 2T.+2t. 2 t. 1 T. + 1 t. 8 4 C. 1 C. 60 oz. 5 C. 1-2/3 C. 1/2 C. + 2 T. 3 T. + 1 t. 2-1/2 t. 1 T. + 2 t. 10 5 C. 1-1/4 C. 75 oz. 6 C. 2 C. 3/4 C. 1/4 C. 1 T. 2 T. 12 6 C. 1-1/2 C. 90 oz. 12 24 36 48 60 72

Assembly Directions: In a large mixing bowl combine cornmeal, flour, sugar, baking powder, baking soda; mix well. Stir in eggs, milk, oil; mix until batter is moist. Add in creamed corn; mix well. Freezing and Cooking Directions: To Freeze: There are two ways to freeze this dish; 1. Pour batter into a gallon sized freezer bag; seal, label and freeze. OR 2. Pour into a greased 9x13 inch pan. Bake at 400 degrees for 25-30 minutes or until golden brown on top and tooth pick inserted in the center comes out clean. Allow to cool. Cover dish with foil or freezer paper. Label and freeze. To Serve: 1. Thaw, pour into a greased 9x13 inch baking dish and follow cooking directions above. OR 2. Thaw and remove foil or freezer paper. Reheat in a 350 degree oven for 10-12 minutes or until hot. Comments: Once you have this creamy corn bread you may never want plain boxed again! Speed up your assembly day process by keeping the first 6 dry ingredients pre-mixed in a labeled air tight container. Mixing 11/2 cups of the dry mix with wet ingredients will equal 1 batch of corn bread. Budget Tips: In a pinch you can substitute regular canned corn (drained) for the cream style. Or omit the canned corn and add 1 more cup of milk. Average Assembly Cost: Per Batch: $ .76 Per Serving: $ .06

30 Day Gourmet, Inc. ©2002 - Page 32

APPETIZERS
Recipe: Olive Cheese Balls
Servings: Makes: Ingredients: Cheddar cheese; grated Flour Margarine Paprika Garlic powder Green Olives 2 C. 1 C. 1/2 C. 1 t. 1 t. 7 oz. 4 C. 2 C. 1 C. 2 t. 2 t. 14 oz. 8 C. 3 C. 1-1/2 C. 1 T. 1 T. 21 oz. 10 C. 4 C. 2 C. 1 T. + 1 t. 1 T. + 1 t. 28 oz. 12 C. 5 C. 2-1/2 C. 1 T. + 2 t. 1 T. + 2 t. 35 oz. 14 C. 6 C. 3 C. 2 T. 2 T. 42 oz. 6 30 balls 12 60 balls 18 90 balls 24 120 balls 30 150 balls 36 180 balls

Assembly Directions: Mix grated cheese with flour, paprika and garlic powder. Cut margarine stick into 1 table spoon pieces and cut into cheese mixture. Dough will be crumbly. Take one olive at a time and shape a ball of dough around it using your hands. Ball should be a little larger than a walnut. Dough will soften in your hands as you work with it. Freezing and Cooking Directions: To Freeze: There are two ways to freeze; 1. Place uncooked balls in a rigid freezer container, lining each layer with wax paper or foil. Seal, label and freeze. OR 2. Preheat oven to 400 degrees. Place balls on a cookie or baking sheet and bake for 15 minutes. Allow to cool and freeze in a rigid freezer container , lining each layer with wax paper or foil. To Serve: 1. Thaw and bake at 400 degrees for 15 minutes. Serve hot. OR 2. Thaw and reheat at 325 degrees for 5 minutes or microwave on high for 3 minutes. Serve hot. Comments: These appetizers are great for parties and large gatherings because they can be made in bulk way in advance. Simply thaw and heat without any additional preparation needed. They are also great for a fun snack around the house. You could substitute small black olives for green ones for a milder flavor. Budget Tips: A well stocked pantry will have most of these ingredients already on hand. By stocking up on cheddar cheese, flour and margarine in advance through coupons or loss leaders you are getting the most for your food dollar. Olives in this recipe can be bought for as little as $1.00 a jar. Average Assembly Cost: Per Batch: $2.76 Per Serving: $ .46

30 Day Gourmet, Inc. ©2002 - Page 33