+Anne Coleman

Thursday, May 08, 2008

LOK/CWA Cooking Challenge Round-Up



Here are the entries for this month's LOK/CWA Cooking Challenge! The first two meals are listed here since they were not posted elsewhere, and the rest are linked to their respective blogs.

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From Penelope, a LOK mom of 9:

Poppy Seed Chicken

3 cups raw rice - .48
2 10 oz cans cr of ck soup- 2 x .69
1 16 oz fat free sr cream - .99
1 lb boneless skinless chicken cooked and chopped-1.49
1 sleeve crackers - .54
1/4 c butter - .43
2 T poppy seeds - .05

Cook rice according to directions and spread in 9x13 pan. Mix cooked chicken, sour cream, and both cans of soup. Spread over rice. Melt butter. Use a food processor to make the crackers into crumbs, add to butter with poppy seeds. Mix well and spread evenly over the sauce layer.

Bake at 350 degrees F for 30 min.

48 oz applesauce - 2.00
(or 16 oz frozen corn - .69)

Cherry Brownies

1 box brownie mix - .99
1 egg - .12
1/4 c oil - .11
1 21 oz can cherry pie fill 2.00

Mix brownies according to fudge directions, stir in cherries and bake in 9x13. Bake according to box plus about 10 min. It varies according to the mix and your oven...so we just keep an eye on it at the end.

Total = 10.58
And definitely less if I used canned or frozen veggies.

* I used the prices that I actually paid for items, since most are in my storage, rather than pricing them all in one shopping trip. This is for my family of 11, I usually at least have leftovers for one of us to have lunch from it.

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From Kate at Life with Special Needs Kids. Kate is an LOK mom of 7.

Green Soup

4 bouillon cubes
1 medium onion, diced
2 Tbsp butter
4 cups cooked, shredded chicken (2-3 breasts)
2 cups apples, peeled & chopped
2 cups carrots, diced
2 cups celery, chopped
2 Tbsp parsley
1 tsp curry
1 tsp cloves
1/2 tsp pepper
1/2 tsp salt
1/2 cup flour
10 cups water

Boil chicken in water until cooked through. Drain water, then shred chicken.

Cook onion in butter until soft. Add chicken, apples, carrots, celery, flour & spices. Slowly add water & bouillion cubes. Stir well. Simmer 30 minutes, minimum, before serving.

Serve soup with buttered french bread & a tossed green salad OR grilled cheese sandwiches.

Cost
bouillion cubes ($1.32 for 6) 0.88
onion (0.25/lb) 0.13
butter ($2.18 for 32 Tbsp) 0.14
chicken ($1.88/lb) 1.88
apples (0.78/lb ~ used 3 small apples) 0.78
carrots (0.98/1lb bag baby carrots) 0.98
celery (0.38/lb ~ used 4 stalks, about 1/3lb) 0.13
flour ($3.28/bag ~ 73, 1/4-cup servings per bag) 0.09

Total for soup = $5.01

If served with salad & bread, use 1 bag salad mix for $2.78 & 1 loaf french bread for 0.98 for a total of $8.77.

If served with grilled cheese sandwiches, use 1 loaf whole wheat bread for $1.18, approximately 4 tbsp butter for 0.28 and 9 slices of cheese (for 9 family members) for $1.08 ($2.88/24 slices American cheese). Total = $7.55

This is what I made for dinner tonight, so seeing your challenge was fun because I immediately knew what I could use as an entry.

I got this recipe from a friend many years ago.

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Annie Jones' entry at Real Life Living for 5 people.

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From Lisa at Living Easy serving 5.

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These two are from MIRZ, mom of 8 and founder of LOK, hence, she is not in the running, but wanted to contribute nonetheless.
There is one at the LOK Household Blog and one at her personal blog.

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And ... the winner of our first challenge, who receives a badge to proudly display on her blog, is Annie of Living Life Real! Congratulations to you, Annie!

1 comment:

Annie Jones said...

Wow. Thanks! I'm surprised. I can't wait to try some of the other recipes that were submitted. They all sound great.