Just looking for some tips...

1. How much should i feed someone at supper?
2. What kinds of food should a poor shopper mix together?
3. How do I balance everything?

//I'm no longer the big meat eater I was at home... where every meal was
chicken and sidedish with salad. I'm just looking for some help on how to
come up with appropriate everyday meals.

Lena

On Tue, 6 Jan 2004 19:38:49 -0500 (EST), Lena B Katz
> wrote:

>1. How much should i feed someone at supper?

How hungry are they? :-) For entertaining, there should usually be at
least a bit more food than one would calculate for a 'regular' meal.
Given currently rising rates of obesity, serving smaller portions
attractively arranged is doing most people a favor.

>2. What kinds of food should a poor shopper mix together?

Here's something that may be of interest:

http://www.usda.gov/cnpp/Pubs/Cookbook/thriftym.pdf

(note that this is a .pdf file and takes a while to d'load.)

Search on "frugal meals" or "thrifty meals". There are a lot of sites.

>3. How do I balance everything?

Learn something about nutrition. The sweet ol' USDA will tell you all
about food content, once you know what you're looking for:

http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl

"Lena B Katz" > wrote in message
...
> Just looking for some tips...
>
> 1. How much should i feed someone at supper?
> 2. What kinds of food should a poor shopper mix together?
> 3. How do I balance everything?
>
> //I'm no longer the big meat eater I was at home... where every meal was
> chicken and sidedish with salad. I'm just looking for some help on how to
> come up with appropriate everyday meals.
>
> Lena

Hi Lena,
You should feed someone one portion of the recipe you're making depending
upon the serving size. When not using a recipe, or if the portion seems
large, I follow a rule that a portion is about the size of your fist.

As for mixing foods together or balancing the meal, simple is best -- two
things per meal that complement each other. A portion of protein and a
vegetable or a starch. Fresh hummus with pita bread and a tomato/cuke salad.
Grilled chicken/turkey/beef/pork and roasted veggies. For heavier dishes
like pasta or a stew the one recipe can be a meal on its own -- sometimes I
increase the portion to make up for not having a side dish.

For good basic guidelines for composing menus:
Fine Cooking magazine has an issue that includes simple recipes in each
category (vegetables, pasta, beef, poultry, desserts, etc) and then examples
of how to put dishes from each category together. I've been using it nonstop
since I received it and I highly recommend it. The issue is called The Best
of Fine Cooking, 101 Quick and Delicious Recipes (subtitled: 18 menus that
put it all together; dinner ideas for every night of the week). They have a
website as well: www.finecooking.com

BBC also has some healthy eating basics:
http://www.bbc.co.uk/food/healthyeating/basics.shtml

I hope that helps.
good luck!
Mia

Lena B Katz > wrote in message >...
> Just looking for some tips...
>
> 1. How much should i feed someone at supper?
> 2. What kinds of food should a poor shopper mix together?
> 3. How do I balance everything?
>
> //I'm no longer the big meat eater I was at home... where every meal was
> chicken and sidedish with salad. I'm just looking for some help on how to
> come up with appropriate everyday meals.
>
> Lena

Congrats on getting into CMU.

For thrifty meals, think pasta, potatoes, onions, rice, and beans (not
all at the same time). Buying potatoes and onions in 5 lbs.(or larger)
bags is very economical, and they last a while even if stored in a
cabinet. Pasta and rice are also cheap, lend themselves to a large
variety of meals, and store almost indefinitely. Eggs are also a cheap
source of complete protein.

Don't leave out fruits and vegetables, they are a good source of
vitamins and with a hectic academic schedule, you will need plenty to
stay healthy.

Balance is the largest problem. Someone already posted a link to the
USDA which has good references for nutitional info. If you go light on
meat and dairy, you will have to put more effort into getting a good
balance, but it is still possible.

How much you feed a person depends on many factors. Are they adults ?
Do they get a lot of exercise ? For everyday meals, they amount should
be based on the calories they will burn each day.

Many of the ethnic cuisines lend themselves to economical meals.
Mexican, Chinese, Italian, and Indian meals can often be cheap, and
act as an example of what goes together.

Dean G.

On Wed, 7 Jan 2004, Frogleg wrote:

> On Tue, 6 Jan 2004 19:38:49 -0500 (EST), Lena B Katz
> > wrote:
>
> >1. How much should i feed someone at supper?
>
> How hungry are they? :-) For entertaining, there should usually be at
> least a bit more food than one would calculate for a 'regular' meal.
> Given currently rising rates of obesity, serving smaller portions
> attractively arranged is doing most people a favor.

I'm not talking about entertaining. How much is a regular meal?

> >2. What kinds of food should a poor shopper mix together?
>
> Here's something that may be of interest:
>
> http://www.usda.gov/cnpp/Pubs/Cookbook/thriftym.pdf
>
> (note that this is a .pdf file and takes a while to d'load.)

The USDA Lies! It Lies, I tell you!

Seriously, that's written for obese poor Southerners (catsup? i don't
think I can even _find_ catsup here!)... it says so in the back.

The USDA doesn't give honest information, it gives the type of information
it thinks will make americans more healthy. Thus, its RDA of calcium is
four times as much as the WHO's recommended amount... mostly due to the
USDA thinking that people only take in calcium from milk (and whose fault
is that, oh wonderful USDA?). It will routinely recommend you eat foods
without nutritional value, simply because its goal is to increase the
overall health of the public (diet foods, like salads, make people feel
fool). I fall quite outside the range of what the USDA considers normal,
and so many of their recommendations don't make much sense to me, and in
fact would be quite unhealthy for me. Were I to blow my budget buying
cucumbers, lettuce and raisins (all foods with little nutrional value),
I'd be in serious trouble.

> Search on "frugal meals" or "thrifty meals". There are a lot of sites.

Thanks for the search keys!

lena

On Wed, 7 Jan 2004, Dean G. wrote:

> Lena B Katz > wrote in message >...
> > Just looking for some tips...
> >
> > 1. How much should i feed someone at supper?
> > 2. What kinds of food should a poor shopper mix together?
> > 3. How do I balance everything?
> >
> > //I'm no longer the big meat eater I was at home... where every meal was
> > chicken and sidedish with salad. I'm just looking for some help on how to
> > come up with appropriate everyday meals.
> >
> > Lena
>
> Congrats on getting into CMU.

I'll take that as well as congratulations on graduating from CMU. Thanks!

> For thrifty meals, think pasta, potatoes, onions, rice, and beans (not
> all at the same time). Buying potatoes and onions in 5 lbs.(or larger)
> bags is very economical, and they last a while even if stored in a
> cabinet. Pasta and rice are also cheap, lend themselves to a large
> variety of meals, and store almost indefinitely. Eggs are also a cheap
> source of complete protein.

Okay... so, I already have all this food. That's not the problem. The
problem is that i'm sharing meal-cooking duties with two other people.
Thus, they expect honest-to-goodness meals. _Not_ mashed potatoes for
supper! (yes, i do mean just mashed potatoes). _Not_ just "bisquick
surprise."

Thus, being the completely ignorant of American culture person that I am,
I've got a riddle on my hands: just _what_ makes a meal. Preferably,
just _what_ makes a complete meal, without non-caloric food, and using
meat as flavoring and not entree?

> Don't leave out fruits and vegetables, they are a good source of
> vitamins and with a hectic academic schedule, you will need plenty to
> stay healthy.

Tomatoes and carrots and spinach. 'bout the only vegetables you need
('sides most of the others have almost no nutritional value). 'course,
spinach is fairly poisonous....

> Balance is the largest problem. Someone already posted a link to the
> USDA which has good references for nutitional info. If you go light on
> meat and dairy, you will have to put more effort into getting a good
> balance, but it is still possible.

I'm not looking so much for "USDA recommended" as "people won't consider
this to be completely unacceptable" (as people apparently consider a meal
of just mashed potatoes).

> How much you feed a person depends on many factors. Are they adults ?

Adults, yes. Three please.

> Do they get a lot of exercise ? For everyday meals, they amount should
> be based on the calories they will burn each day.

Okay... so that's fairly easy to do when you're going off recipes and
packaged stuff. how many calories do you get from meats/vegetables? they
don't seem to put that in the store...

> Many of the ethnic cuisines lend themselves to economical meals.
> Mexican, Chinese, Italian, and Indian meals can often be cheap, and
> act as an example of what goes together.

Am growing sick of pasta and pasta sauce for supper, like my one roommate
serves once _every week._

Lena

"Lena B Katz" > wrote in message
...
> Just looking for some tips...
>
> 1. How much should i feed someone at supper?

How much Money do you have and how hungry are they?


> 2. What kinds of food should a poor shopper mix together?

Healthy foods.


> 3. How do I balance everything?

Start redding he

http://www.fns.usda.gov/fncs/


Dimitri

On Wed, 7 Jan 2004, Dimitri wrote:

>
> "Lena B Katz" > wrote in message
> ...
> > Just looking for some tips...
> >
> > 1. How much should i feed someone at supper?
>
> How much Money do you have and how hungry are they?

Under $75 a month for myself. We eat late suppers, around eight or ten at
night. usually people eat snacks about four hours earlier.

> > 2. What kinds of food should a poor shopper mix together?
>
> Healthy foods.

this doesn't tell me much about the theory... I mean, i knwo
mashedpotatoes are healthy for you... but just mashed potatoes doesn't
make a meal (why, i'm not really sure).

lena

"Lena B Katz" > wrote in message
...
>
>
> On Wed, 7 Jan 2004, Dimitri wrote:
>
> >
> > "Lena B Katz" > wrote in message
> > ...
> > > Just looking for some tips...
> > >
> > > 1. How much should i feed someone at supper?
> >
> > How much Money do you have and how hungry are they?
>
> Under $75 a month for myself. We eat late suppers, around eight or ten at
> night. usually people eat snacks about four hours earlier.
>
> > > 2. What kinds of food should a poor shopper mix together?
> >
> > Healthy foods.
>
> this doesn't tell me much about the theory... I mean, i knwo
> mashedpotatoes are healthy for you... but just mashed potatoes doesn't
> make a meal (why, i'm not really sure).
>
> lena

Like I said - start reading he
http://www.fns.usda.gov/fncs/

That is the food and nutrition service.

There is a food pyramid there which will outline the size and number of
servings for each food group a healthy person needs on a daily basis.

Dimitri

Dimitri

On Wed, 7 Jan 2004, Dimitri wrote:

>
> "Lena B Katz" > wrote in message
> ...
> >
> >
> > On Wed, 7 Jan 2004, Dimitri wrote:
> >
> > >
> > > "Lena B Katz" > wrote in message
> > > ...
> > > > Just looking for some tips...
> > > >
> > > > 1. How much should i feed someone at supper?
> > >
> > > How much Money do you have and how hungry are they?
> >
> > Under $75 a month for myself. We eat late suppers, around eight or ten at
> > night. usually people eat snacks about four hours earlier.
> >
> > > > 2. What kinds of food should a poor shopper mix together?
> > >
> > > Healthy foods.
> >
> > this doesn't tell me much about the theory... I mean, i knwo
> > mashedpotatoes are healthy for you... but just mashed potatoes doesn't
> > make a meal (why, i'm not really sure).

I posted upthread about why usda _sucks_ as a resource. besides, i'm not
talking about healthy foods... just what is culturally acceptible as a
meal (we cook dinners together... if my roommates want nutrition, they can
get it on their own budget)

Lena

Lena B Katz wrote:
> On Wed, 7 Jan 2004, Dean G. wrote:

> Okay... so, I already have all this food. That's not the problem.
> The problem is that i'm sharing meal-cooking duties with two other people.
> Thus, they expect honest-to-goodness meals. _Not_ mashed potatoes for
> supper! (yes, i do mean just mashed potatoes). _Not_ just "bisquick
> surprise."
>
> Thus, being the completely ignorant of American culture person that I
> am, I've got a riddle on my hands: just _what_ makes a meal. Preferably,
> just _what_ makes a complete meal, without non-caloric food, and using
> meat as flavoring and not entree?

go to a "family restaurant" that has lots of pictures on menu.

steal menu.

(reduce servings by 1/3 to compensate for photographic optimism)

On Wed, 7 Jan 2004, Socks wrote:

> Lena B Katz wrote:
> > On Wed, 7 Jan 2004, Dean G. wrote:
>
> > Okay... so, I already have all this food. That's not the problem.
> > The problem is that i'm sharing meal-cooking duties with two other people.
> > Thus, they expect honest-to-goodness meals. _Not_ mashed potatoes for
> > supper! (yes, i do mean just mashed potatoes). _Not_ just "bisquick
> > surprise."
> >
> > Thus, being the completely ignorant of American culture person that I
> > am, I've got a riddle on my hands: just _what_ makes a meal. Preferably,
> > just _what_ makes a complete meal, without non-caloric food, and using
> > meat as flavoring and not entree?
>
> go to a "family restaurant" that has lots of pictures on menu.
>
> steal menu.
>
> (reduce servings by 1/3 to compensate for photographic optimism)

failure to read entire post dooms suggestion.

Lena

In article >,
Lena B Katz > wrote:

> On Wed, 7 Jan 2004, Dimitri wrote:
>
> >
> > "Lena B Katz" > wrote in message
> > ...
> > > Just looking for some tips...
> > >
> > > 1. How much should i feed someone at supper?
> >
> > How much Money do you have and how hungry are they?
>
> Under $75 a month for myself. We eat late suppers, around eight or ten at
> night. usually people eat snacks about four hours earlier.
>
> > > 2. What kinds of food should a poor shopper mix together?
> >
> > Healthy foods.
>
> this doesn't tell me much about the theory... I mean, i knwo
> mashedpotatoes are healthy for you... but just mashed potatoes doesn't
> make a meal (why, i'm not really sure).
>
All right, it's time for the nutrition person to chime in here. As it
is usually constructed, the "typical" US meal is described thusly:

You need a source of protein. It can be meat, fish, poultry, eggs,
cheese, soy or other legumes. With the exception of soybeans, legumes
are an incomplete protein. Complement with another plant protein source
(e.g., rice, pasta, or bread). If you buy chicken, buy a whole one and
cut it up yourself. You can freeze the backs, necks, & giblets to make
soup when you get a few accumulated.

You also need at least one vegetable. Carrots are inexpensive. So are
cabbage and other winter greens (kale) this time of year. Forget fresh
tomatoes in January--they're not worth the cost. Broccoli, cauliflower,
brussels sprouts are reasonably priced now. When you see frozen peas,
green beans, or corn on sale, stock up. If you're not already having
pasta or rice, you can have potatoes or sweet potatoes.

For dessert or snacks you can have fruit. Apples, pears, and citrus
fruit are reasonably priced right now. If you want to splurge on dried
fruit, go for dried apricots or dried plums.

I'm big on one dish meals like stir fries or casseroles. And no, they
need not be nasty creations involving lots of canned goods. These can
stretch the protein source with vegetables and starch. And they're good
ways to use up odds and ends, like half an onion or two carrots.

For three students, look for recipes that serve 4. That may give you a
little extra food that someone can take for lunch the next day, or you
may find that amount will be gone in one sitting.

One of the best ways to economize is to make your own bread, since most
loaves of decent bread can cost over $2. You can make 2-3 loaves at
once on the weekend and you'll have a supply for the week. It doesn't
take that much hands-on time.

Cindy

--
C.J. Fuller

Delete the obvious to email me

> The USDA doesn't give honest information, it gives the type of information
> it thinks will make americans more healthy. Thus, its RDA of calcium is
> four times as much as the WHO's recommended amount... mostly due to the
> USDA thinking that people only take in calcium from milk (and whose fault
> is that, oh wonderful USDA?). It will routinely recommend you eat foods
> without nutritional value, simply because its goal is to increase the
> overall health of the public (diet foods, like salads, make people feel
> fool). I fall quite outside the range of what the USDA considers normal,
> and so many of their recommendations don't make much sense to me, and in
> fact would be quite unhealthy for me. Were I to blow my budget buying
> cucumbers, lettuce and raisins (all foods with little nutrional value),
> I'd be in serious trouble.


Well, the problems we have with this type of thing (sorry for butting
in) s the portion size. People think all of this stuff is sooooo bad,
but in moderation, anything is okay. Smaller portions are key, and
that is coming from an American!!!

Lena B Katz > wrote in message >...
> Okay... so, I already have all this food. That's not the problem. The
> problem is that i'm sharing meal-cooking duties with two other people.
> Thus, they expect honest-to-goodness meals. _Not_ mashed potatoes for
> supper! (yes, i do mean just mashed potatoes). _Not_ just "bisquick
> surprise."
>
> Thus, being the completely ignorant of American culture person that I am,
> I've got a riddle on my hands: just _what_ makes a meal. Preferably,
> just _what_ makes a complete meal, without non-caloric food, and using
> meat as flavoring and not entree?

The no meat as an entree requirement eliminates the quick answer of
meat, starch, vegetable that many americans consider a normal meal, so
I'll try to consider more vegetarian options.

However, your requirement to avoid non-caloric food is a larger
obstacle than you may believe. Many such foods are important
flavorings. For example, celery is used in jamblaya and other creole
dishes for flavor, but is almost devoid of caloric value. Otherwise,
jambalaya may fit your requirements. It is based on rice, and thus
inexpensive, uses meat more as a flavoring than an entree, and with
bread and perhaps a salad or side of some sort, would be a complete
meal.
>
> > Don't leave out fruits and vegetables, they are a good source of
> > vitamins and with a hectic academic schedule, you will need plenty to
> > stay healthy.
>
> Tomatoes and carrots and spinach. 'bout the only vegetables you need
> ('sides most of the others have almost no nutritional value). 'course,
> spinach is fairly poisonous....

I'll have to disagree here. Many of the cruciferous vegetables such as
broccoli have significant nutritional value. Peppers often have
significant amounts of both vitamins A and C. As for spinach, most
people can tolerate huge amounts without adverse affects. On the other
hand, many people have problems with tomatoes.

> > Balance is the largest problem. Someone already posted a link to the
> > USDA which has good references for nutitional info. If you go light on
> > meat and dairy, you will have to put more effort into getting a good
> > balance, but it is still possible.
>
> I'm not looking so much for "USDA recommended" as "people won't consider
> this to be completely unacceptable" (as people apparently consider a meal
> of just mashed potatoes).
>
> > How much you feed a person depends on many factors. Are they adults ?
>
> Adults, yes. Three please.
>
> > Do they get a lot of exercise ? For everyday meals, they amount should
> > be based on the calories they will burn each day.
>
> Okay... so that's fairly easy to do when you're going off recipes and
> packaged stuff. how many calories do you get from meats/vegetables? they
> don't seem to put that in the store...

If you can't find the info on either USDA or WHO web sites (and it is
there if you look for it), then there are many nutritional
excyclopedias and diet books that have this info. Oterwise, you may be
able to calculate this from basics. I'm not sure of the exact numbers,
but fat has about twice the calories per weight that carbs or
proteins. If you can find percentage of fat for a meat, then you can
figure the calories. Any decent nutritional reference should tell you
fat has x calories per gram, and carbs have y calories per gram. From
there it is a simple math problem. Meats contain few carbs, so you
don't have to worry about than in the equation. Starches on the other
hand, are mostly carbs and protein.

>
> > Many of the ethnic cuisines lend themselves to economical meals.
> > Mexican, Chinese, Italian, and Indian meals can often be cheap, and
> > act as an example of what goes together.
>
> Am growing sick of pasta and pasta sauce for supper, like my one roommate
> serves once _every week._

Then try tortellini with pesto. Pasta works with a wide variety of
sauces, not just the common red sauces. Pestos can be made with many
things including spinach as well as the usuall basil. Flavor with
small amounts of garlic, sharp cheeses such as parmesan or feta, and
nuts. Use a little oil to make the consistency you prefer.

You might also consider (vegetable) fajitas, curries, stir fries, and
stews. For a meal, add rice, a salad, and/or other sides. Potatoes can
be roasted, made into salads, baked, and even made into pancakes. They
also go well in stews and curries.

Chili with some crackers and cheese could be considered a complete
meal. Others are bound to disagree, but the only real requirement is
chilies or chili powder. I have made all meat and all bean versions,
and the variations are nearly endless.

Dean

"Lena B Katz" > wrote in message
...

<snip>

> I posted upthread about why usda _sucks_ as a resource. besides, i'm not
> talking about healthy foods... just what is culturally acceptible as a
> meal (we cook dinners together... if my roommates want nutrition, they can
> get it on their own budget)
>
> Lena

FRIED SPAM!

Dimitri

Mia wrote:

> As for mixing foods together or balancing the meal, simple is best -- two
> things per meal that complement each other. A portion of protein and a
> vegetable or a starch.... For heavier dishes
> like pasta or a stew the one recipe can be a meal on its own -- sometimes I
> increase the portion to make up for not having a side dish.
>

Just a tad too "simple" to me. I like to serve at least three items on a plate:
protein, starch (to include starchy veggies) and a non starchy veg. I also
almost always have a salad after my main course too.
One dish meals always benefit from hot bread or something, and sometimes again
that salad afterwards.

Lena B Katz saw Sally selling seashells by the seashore and told us
all about it on Tue, 6 Jan 2004 19:38:49 -0500 (EST):

>Just looking for some tips...
>
>1. How much should i feed someone at supper?
>2. What kinds of food should a poor shopper mix together?
>3. How do I balance everything?
>
>//I'm no longer the big meat eater I was at home... where every meal was
>chicken and sidedish with salad. I'm just looking for some help on how to
>come up with appropriate everyday meals..

What makes a 'meal' is different to everyone. To most people that
means a large serve of protein (generally meat, but it could be eggs,
cheese, legumes, tofu etc.), some starch (potato or rice or pasta or
bread), and one to three vegetables cooked in whatever fashion you
like.

As a whole starch and vegetables are cheap and protein is expensive.
But you can't live on starch alone (which is why a plate of mashed
potatoes is NOT dinner) Starch and carbohydrates go into the
bloodstream too quickly and provide quick energy but they run out.
They also trigger insulin release which locks the extra energy away
into your cells for use at some unspecified future date (which is why
they tend to make you fat) Adding protein to the starch slows down the
energy processing and makes the meal last longer (at least in my
experience) The more protein you can add to the meal the longer you
will remain satisfied before you get hungry again. And the third part
of the meal, the vegies, is to add extra flavours and provide vitamins
and minerals.

IMO a plate of iceberg lettuce has no food value whatsoever and is a
waste of time to eat... but a plate of mixed salad greens, carrot,
celery, cucumber etc is worth the bother. btw, the more 'bitter' a
salad vegie is, the more useful nutrients it contains.

I'd suggest you go find a 'menu planner' website and look at the sort
of things they include in a week's meals. I try to have one meal a
week based on pasta and one meal on rice (or two rice OR two pasta)
but no more. Sometimes we have homemade or bought pizza, and it counts
as a 'starch'-based meal too... the other four or five meals in the
week are based on meat and vegies and may or may not contain potato or
rice as a minor ingredient. eg.'frypan casserole' with mashed
potatoes, grilled chicken and steamed vegetables, hamburgers and
steamed vegetables, chicken risotto (heavy on the vegetables), roast
beef, etc.

Stir-fries make a little meat go a long way. So can flavoursome
curries. If you like tofu, it's a relatively cheap form of nonmeat
protein, and it goes very well in stirfries.

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

So, Lena -- were you eventually satisfied with the information given and
what's for supper? :-)
-Barb.Schaller


In article >,
Lena B Katz > wrote:

> Just looking for some tips...
>
> 1. How much should i feed someone at supper?
> 2. What kinds of food should a poor shopper mix together?
> 3. How do I balance everything?
>
> //I'm no longer the big meat eater I was at home... where every meal was
> chicken and sidedish with salad. I'm just looking for some help on how to
> come up with appropriate everyday meals.
>
> Lena
--
-Barb
12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com>
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

On Fri, 9 Jan 2004, Melba's Jammin' wrote:

> So, Lena -- were you eventually satisfied with the information given and
> what's for supper? :-)

Not really... but I guess I should have asked for some recipes... Stews,
Soups, Cassaroles, and other dishes which use meat but not in quantity, as
well as vegetarian dishes, please. And emphasis on cheap.

Well, today I'm coming off my french fry diet (lasted about five days...
went through almost all the potatoes in the house...). no, this isn't a
diet to lose weight... just finish off about twenty pounds of potatoes.

Lena

Lena B Katz > wrote in
:

>
>
> On Fri, 9 Jan 2004, Melba's Jammin' wrote:
>
>> So, Lena -- were you eventually satisfied with the information given
>> and what's for supper? :-)
>
> Not really... but I guess I should have asked for some recipes...
> Stews, Soups, Cassaroles, and other dishes which use meat but not in
> quantity, as well as vegetarian dishes, please. And emphasis on
> cheap.
>
> Well, today I'm coming off my french fry diet (lasted about five
> days... went through almost all the potatoes in the house...). no,
> this isn't a diet to lose weight... just finish off about twenty
> pounds of potatoes.
>
> Lena

You should browse through some recipe sites...What's the point of supplying
you with recipes, who knows your tastes better than you...Browse a recipe
site. Hate like hell posting recipes you wouldn't consider eating or
making...waste of my and your time.


You only french fried the potatoes? baked, boiled, scalloped, patoto
pancakes, used in soups as a 'creamer' top hamburger casseroles,
hashbrowns... ever hear of these things?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Mon, 12 Jan 2004, hahabogus wrote:

> Lena B Katz > wrote in
> :
>
> >
> >
> > On Fri, 9 Jan 2004, Melba's Jammin' wrote:
> >
> >> So, Lena -- were you eventually satisfied with the information given
> >> and what's for supper? :-)
> >
> > Not really... but I guess I should have asked for some recipes...
> > Stews, Soups, Cassaroles, and other dishes which use meat but not in
> > quantity, as well as vegetarian dishes, please. And emphasis on
> > cheap.
> >
> > Well, today I'm coming off my french fry diet (lasted about five
> > days... went through almost all the potatoes in the house...). no,
> > this isn't a diet to lose weight... just finish off about twenty
> > pounds of potatoes.
> >
> > Lena
>
> You should browse through some recipe sites...What's the point of supplying
> you with recipes, who knows your tastes better than you...Browse a recipe
> site. Hate like hell posting recipes you wouldn't consider eating or
> making...waste of my and your time.

I'll consider anything cheap right now... preferably containing
equivalents (tomatoes--> canned tomatoes, broth--> cans of broth).


> You only french fried the potatoes? baked,

that's what the rest are for...

> boiled,

had some just last week...

hate scallopped

> patoto
> pancakes,

can't stand latkes, myself.

> used in soups as a 'creamer'

had a bad reaction in chile... it tried to form some sort of plastic.

> top hamburger casseroles,
> hashbrowns... ever hear of these things?

yeah... but when you've got a pot of oil, you use the pot of oil.

after I finished the french fries, we made fry bread.

Lena