Money can be tight after the holidays. I thought this month would be the perfect time to feature some budget meals! Join me as I prepare three 1950s budget recipes.

If you're looking for some good food on a budget, I'll be uploading new money saving meals for families from different decades all month long!

Experiences in Foods: https://amzn.to/3NRdbSM
Sheet trays I use to prep ingredients: https://amzn.to/3S7c3wL
Small colorful bowls I use to prep ingredients: https://amzn.to/47rWWCm
My fav chili crisp: https://amzn.to/3vlEdv3

Budget Bytes: https://www.budgetbytes.com/
Budget Bytes cookbook: https://amzn.to/4aMHO5K

FRANKFURTER CASSEROLE (6 servings, .83c per serving)
8 frankfurters
1/2tsp salt
1/8tsp pepper
1t worcestershire sauce
1Tbsp finely chopped onion
1 1/2c diced potatoes
2c medium white sauce*
1/2c sharp grated cheese OR bread or cracker crumbs, buttered
*for white sauce:
Heat 4Tbsp butter in a small saucepan over low heat. Add 4Tbsp flour and stir until well blended. Add 2c milk and blend well.Heat milk mixture to boiling, stirring, and cook for 1 to 2 minutes until thickened.

1. Simmer frankfurters in boiling water for 5 minutes. Cool slightly. Cut into 1" rounds.
2. Mix frankfurters, seasonings, onion, and potatoes with prepared white sauce.Put into an 8" baking dish; top with cheese or crumbs.
3. Bake casserole at 365 degrees for 20 to 25 minutes.

EGGS CREOLE (6 servings, .51c per serving)
2T table fat or vegetable oil
1/4c chopped onion
1/4c chopped green pepper
1 1/2c tomatoes
2c water
1c washed uncooked rice
3/4tsp salt
6 eggs
1/4tsp salt
pepper to taste

1. Heat fat in a pan with a lid
2. Add onion and green pepper; cook slowly until onion is golden
3. Add tomatoes and water to onion mixture; bring to a boil.
4. Add rice and 3/4tsp salt to tomato mixture; cook slowly for 25 to 30 minutes or until rice is tender (add more water if needed)
5. Break eggs, one at a time, into a plate. Sip into pan on top of rice. Season with 1/4tsp salt and pepper.
6. Cover pan and simmer 3 minutes for softpoach, 5 minutes for a medium poach.


CHILI CON CARNE (4 servings, $2.12 per serving)
2T table fat or vegetable oil
1lb ground beef
1/2c diced onion
1/4c diced green pepper
1/2 to 1 garlic clove, finely cut (if desired)
1/2c water
2c cooked tomatoes OR 1c tomato purée and 1c water
2c cooked kidney beans
1/2tsp to 1tsp chili powder
1tsp to 1 1/4tsp salt
1t oregano

1. Heat fat in frying pan; add beef and cook until light brown. Add onion, pepper, and garlic; cook 2 to 3 minutes, stirring occasionally.
2. Add 1/2c water, tomatoes, beans, and seasonings to beef mixture; cover and simmer for 45 minutes.


Timestamps
0:00 Intro
0:52 Frankfurter Casserole
6:33 Eggs Creole
12:15 Chili con Carne
19:10 Book Chat Experiences with Foods (1956, L. Belle Pollard)


MY FAV KITCHEN GEAR seriously, I use this stuff ALL the time:
Twist Whisk: https://amzn.to/3tDvFPo
1/4 Sheet Pans (to hold my prepped ingredients!): https://amzn.to/46S9IKE
Ove Glove: https://amzn.to/3CkmyV5
Small offset spatula: https://amzn.to/3GB9Rb7
OXO Mini Angled Measuring Cup: https://amzn.to/3Gx2osz
GIR Silicone Spatula: https://amzn.to/3ImvNIs
Butterie FlipTop Butter Dish: https://amzn.to/3YZ8j1I


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