Inexpensive Lunch
Hi Tawra,
I just wanted to add a less expensive, and just as delicious option to your Hot Doggie Roll Ups recipe. Use buttered bread instead of the canned biscuits or crescent rolls. Butter a slice of bread on one side, place a hot dog (I like to precook mine first) diagonally across the UNBUTTERED side, bring the two corners up over the hot dog and secure with a toothpick. Bake at 375 degrees for 10-15 minutes. My mother-in-law made these for her children years ago, but she called them “Weiny Winks”!
Thanks for a great newsletter!
Kathy C.
photo by: stevenepolo
Awesome! Now I know what to make for lunch! 🙂
This recipe I have taken to sick friends as well as potlucks. Chicken Pot Pie: 2 cans (10 3/4 oz. each) cream of potato soup. 1-16 oz. can of mixed vegatables, drained. 2 cups cooked, diced chicken. 1/2 cup milk. 1/4 tsp. thyme. 1/4 tsp black pepper. 2-9″ pie crusts. 1 egg slightly beaten (optional)
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust, crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes and serve with a tossed salad.
This recipe also reheats wonderfully. Hope this helps.
This sounds delicious Dolly. Thank you for your recipe
My family loves tuna salad and chicken salad. To make the salads I chop onions and celery, than for the tuna salad I add some rinsed capers and dried basil, for the chicken salad I add dill and raisins.
We eat the salads in every way imaginable, in tomatoes, on letuce, on crackers, and any type of bread I have figured out how to make in the bread machine.
The ultimate cheap lunch: GRILLED CHEESE AND HOMEMADE TOMATO SOUP!!!!!
Turkey Potato Patties
Tested Till Perfect
This recipe is quick to put together if you have leftover mashed potatoes, but if you don’t, follow the tip below. Serve with poached eggs and salsa or gravy, or vegetables.
Servings: 4
Ingredients:
Nutritional Info
Per serving: about –
cal 184
pro 14 g
total fat 7 g
sat. fat 1 g
carb 16 g
fibre 1 g
chol 73 mg
sodium 401 mg
% RDI: –
calcium 4%
iron 11%
vit A 3%
vit C 8%
folate 8%
1 egg
1-1/2 cups (375 mL) diced cooked turkey
1 cup (250 mL) mashed potatoes
1/4 cup (50 mL) dry bread crumbs
1 green onion, finely chopped
2 tbsp (25 mL) finely chopped fresh parsley
2 tsp (10 mL) dijon mustard
1/4 tsp (1 mL) each dried thyme and sage, salt and pepper
1 tbsp (15 mL) vegetable oil
Preparation:
In bowl, beat egg; mix in turkey, potatoes, bread crumbs, green onion, parsley, mustard, thyme, sage, salt and pepper. Form into eight 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 8 hours.)
In large nonstick skillet, heat oil over medium heat; fry patties, turning once and reducing temperature if browning too quickly, until crusty and golden, about 6 minutes.
Hi! During the summers I love having beef franks from Oscar Mayer’s. Instead of hot dog buns, I usually buy buttermilk bread. It is very tasty and lasts longer than hot dog buns. I keep buttermilk bread in the freezer.