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Old 10-22-2008, 11:46 AM
 
Location: Sittin' on the rocks at the bay...
21,278 posts, read 5,090,923 times
Reputation: 33234
Salsa Chicken

1 lg. onion, chopped

2 garlic cloves, pressed

1-2 TBSP. olive oil

2-3 lbs. boneless, skinless chicken thighs

1 jar Newman's Own Mango Salsa

1 jar Newman's Own Peach Salsa

1 jar Neman's Own Pineapple Salsa

1 package shredded mexican cheese - about 1 cup needed

Saute chopped onion and pressed garlic in olive oil til onion is translucent. Meanwhile, lay chicken in single layer in casserole dish. Top with onion/garlic mixture. Top this with the jars of salsa. Bake 45-60 minutes in 350 degree oven. If desired, top with shredded cheese - eyeball it, and put back in oven for a few minutes til the cheese melts.

Serve with Zatarin's Dirty Rice and a spinach salad on side.

YUM!
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Old 10-22-2008, 12:57 PM
 
Location: San Francisco, CA
181 posts, read 323,566 times
Reputation: 134
Regarding macaroni & cheese... I like to use a mix of cheddar & gruyere. I also add a small pinch of nutmeg, which adds an unidentifiable body & plays nicely off the mild cheese.

My mom used Velveeta when I was very small... then switched over to real cheese. I think she was just a young mom & a friend eventually taught her how to make the good stuff. But it has always had crumbled saltines on top & been baked til crispy.

Does anyone else remember government cheese??? We got it from relatives sometimes, & it was very yummy, but strangely you couldn't buy the same thing in stores. I don't know if that was real cheese or 'cheese food'.
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Old 10-22-2008, 01:15 PM
 
Location: Glendive, MT
7,392 posts, read 8,326,054 times
Reputation: 5345
I remember government cheese! Dad had a stroke when I was 6, and we had a few months of very, very tight times! Anyway, that was real cheese, and was sooooo yummy! The closest I've found to that is Land of Lakes American
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Old 10-22-2008, 01:34 PM
 
Location: Forests of Maine
21,658 posts, read 27,591,498 times
Reputation: 8688
Quote:
Originally Posted by ProdigalLobster View Post
... Does anyone else remember government cheese??? We got it from relatives sometimes, & it was very yummy, but strangely you couldn't buy the same thing in stores. I don't know if that was real cheese or 'cheese food'.
Yes, that is government 'surplus' cheese.

Powdered milk, peanut butter, flour, corn meal, butter, etc.

We have gotten it a few times.

As foster-parents we qualified for it most of the times that we were stationed stateside.

Also being career military, I have known many other sailors who also qualified for government 'surplus' foods. We only got it when we had foster-children living with us. Though looking back we may have qualified more often than that.
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Old 10-22-2008, 01:46 PM
RHB
 
1,070 posts, read 1,198,757 times
Reputation: 862
Quote:
Originally Posted by CoastalMaine View Post
Salsa Chicken

1 lg. onion, chopped

2 garlic cloves, pressed

1-2 TBSP. olive oil

2-3 lbs. boneless, skinless chicken thighs

1 jar Newman's Own Mango Salsa

1 jar Newman's Own Peach Salsa

1 jar Neman's Own Pineapple Salsa

1 package shredded mexican cheese - about 1 cup needed

Saute chopped onion and pressed garlic in olive oil til onion is translucent. Meanwhile, lay chicken in single layer in casserole dish. Top with onion/garlic mixture. Top this with the jars of salsa. Bake 45-60 minutes in 350 degree oven. If desired, top with shredded cheese - eyeball it, and put back in oven for a few minutes til the cheese melts.

Serve with Zatarin's Dirty Rice and a spinach salad on side.

YUM!
Newman's Own - I don't know if I would ever spend that much for a jar of salsa -

It does sound good, but that wouldn't be "cutting back" for me - it would be splurge
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Old 10-22-2008, 01:56 PM
 
Location: Glendive, MT
7,392 posts, read 8,326,054 times
Reputation: 5345
Costal what size jars are those? At my grocery store we don't have a big variety of the Newman's brand, but we do have the store brands in all of those I think
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Old 10-22-2008, 02:39 PM
 
Location: Corinth, ME
2,712 posts, read 3,487,226 times
Reputation: 1858
Quote:
Originally Posted by Elcarim View Post
I've never had luck melting cheddar. It always turns oily and stringy. Maybe making a roux makes the difference.
yes it does... but you can make a good mac and cheese without using a cheese sauce too... which is the way my family made it.
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Old 10-22-2008, 03:10 PM
 
Location: On the water in Maine =)
454 posts, read 548,303 times
Reputation: 565
Quote:
Originally Posted by ProdigalLobster View Post
Regarding macaroni & cheese... I like to use a mix of cheddar & gruyere. I also add a small pinch of nutmeg, which adds an unidentifiable body & plays nicely off the mild cheese.

My mom used Velveeta when I was very small... then switched over to real cheese. I think she was just a young mom & a friend eventually taught her how to make the good stuff. But it has always had crumbled saltines on top & been baked til crispy.

Does anyone else remember government cheese??? We got it from relatives sometimes, & it was very yummy, but strangely you couldn't buy the same thing in stores. I don't know if that was real cheese or 'cheese food'.
I make my Mac & Cheese with cheddar and Gruyere, too
And because sometimes the DH-to-be whines about more protein, sometimes I add in a bit of chopped browned bacon. Yummy

Government cheese!!!! I loved the stuff! I had a friend who belonged to a family of 12, widowed mom. His mom would invite me to stay over for supper (his mom used to say "ya don't tend to notice one more mouth once you get past 6 or 7"..lol), and she'd make mac & cheese with the gov cheese...and for dessert was almond brownies (made with almond butter)...something I had never seen before, came in a huge tin can. I thought they were rich to have such unique foods!
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Old 10-22-2008, 03:16 PM
 
Location: Phoenicia
45 posts, read 50,537 times
Reputation: 42
Simple Potato soup - (My kids love this)

10 spuds not to big
1 onion
3 tablespoon of butter or substitute
1/2 pack bacon
3 small carrots
2 cups milk
can of cream of celery soup
teaspoon celery salt or 2 stalks
salt/pepper to taste
pinch of marjoram

cut potato place in soup pot - add just enough water to cover spuds and bring to boil then turn heat down and simmer till soft then remove from heat and slightly mash- do not drain water


in pan fry bacon till done (hint do not burn or brown) - remove bacon chop up and put to side add chopped onion to pan, cook until golden but not brown.

strain bacon grease and put to side.

put milk and soup in pan as well as bacon and onion -- heat through then add to potato

add cut up carrots to pot as well as the rest of the ingredients and half the leftver bacon grease - simmer until carrots are soft then serve...............

This will feed a family of 4 with leftovers for the next day for less then 15 bucks - we like toasted bread with this too!
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Old 10-22-2008, 03:22 PM
 
20 posts, read 34,264 times
Reputation: 14
Default another cheap meal

Growing up my mom would fry up ground beef and onion, then add a lg can of pork and beans. Let simmer about 1/2 hour. Serve. Excellent.
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