Enjoy these economical dishes that fit the family budget. With the holidays coming, we can stretch our money further with these low-cost dinner ideas.  – Pat


1 1/2 pounds pork stew meat, cut into 1 1/2-inch cubes

1 1/2 cups water, divided

1 teaspoon instant chicken bouillon granules

2 teaspoons paprika

1 cup chopped onion

1 garlic clove, minced

1 tablespoon cornstarch

3/4 cup sour cream

2 tablespoons snipped fresh parsley

1 package (12 oz.) noodles, cooked and drained

Brown the pork in a saucepan coated with nonstick cooking spray. Drain fat. Remove meat and set aside. In the same pan, bring 1 1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat, cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water and gradually add to pan, stirring constantly.  Bring to a boil, cook and stir two minutes or until thickened. Remove from heat. Stir in sour cream and parsley. Serve over noodles. Yield: 6 servings.


1 pound fresh broccoli, cut into spears

2 tablespoons butter or margarine

1 1/2 teaspoons lemon juice

1 1/2 teaspoons finely chopped onion

1/4 teaspoon salt, optional

1/8 teaspoon each  dried thyme, marjoram and savoy

Cook broccoli until crisp-tender. Melt butter. Add lemon juice, onion, salt if desired and herbs. Drain broccoli and place in a serving dish. Add butter mixture and stir  to coat. Yield: 6 servings.


1/4 cup butter or margarine, melted

1 tablespoon finely chopped onion

1 teaspoon dill weed

1 tube (10 oz.) refrigerated buttermilk biscuits

Combine butter, onion and dill in a bowl. Cut biscuits in half lengthwise and toss in the butter mixture. Arrange in a single layer on an ungreased 9-inch square baking pan. Bake at 450 degree for 8-10 minutes. Yield: 6 servings.


1 pound ground beef

1 can (15-16 oz.) kidney beans, rinsed and drained

1 can (10 ¾ oz.) condensed tomato soup, undiluted

1 cup chopped celery

1/2 cup chopped green onion

1/2 cup chopped onion

1/4 cup ketchup

1 tablespoon brown sugar

1 teaspoon chili powder

1/2 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon garlic powder

12 hamburger buns, split

Brown beef in a saucepan over medium heat. Drain fat. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings. Bring to a boil. Reduce heat, cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns.


• To keep fresh parsley in the refrigerator for several weeks, wash the entire bunch in warm water, shake off all excess moisture, wrap in a paper towel and seal in a plastic bag.

• Eggs stay fresher longer and pick up fewer refrigerator odors if they’re kept on the shelf in their carton rather than in the egg holders on the door.

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