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Butternut Squash Soup

1 1/2 T oil
1 1/2 chopped onion
1 1/2 lb butternut squash (peeled, seeded, cubed)
1 t salt
black pepper to taste
1/2 t cumin
1 1/2 c water
1 bouillon cube - chicken

Fry onion on medium until soft. Add squash, salt, pepper, cumin. Cover. Continue cooking over low-medium until soft (about 15-20 minutes). Mash with back of slotted spoon. Add water and bouillon cube. Heat thoroughly over medium heat and serve.

Add a salad and/or homemade bread. Cheap, relatively quick, and easy.

We have baked potato soup and it is great...you can use your leftover baked potatoes for this. We have cornbread muffins with it.

I like to freeze the leftover spagetti sauce (I make home made) and when I get enough it makes a quick meal when you are short on time.

[color:"blue"] Mexican food is somewhat economic, and I can understand where you come from since I have a large family that sometimes exceeds my budget, anyways, feel free to check my blog, I keep the budget in mind in every recipe, hope you like it.
Feel free to send me your recipes, or any other comments you might have, also if you need a specific recipe, ill give it to you <img src="/images/graemlins/smile.gif" alt="" />. [/color]

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[color:"red"] Enjoy [/color]
recipes for us <img src="/images/graemlins/heart.gif" alt="" />

Beef Stew

Take Beef bones for the both cook with water until
all meat of the bones fall off. Add potatoes, a can of corn, a few carrots and what ever else you have. cook and add salt and pepper throw in some noodles. Remove the bones. Add some rice.

we had this a lot growing up and it is still one of my favorites. It is cheap and so simple to make.

Riddle Soup (actually Rivel soup)

1 stalk celery sliced thin
1 small onion diced
2 potatoes diced or sliced
1 cup flour
1 egg
seasoning salt
butter

Cook celery and onions in lots of water until tender, add potatoes and let come back to boil. Add riddles stirring so they break apart, a few at a time. Cook until done season with salt and butter

Riddles (Rivels)
for each cup of flour use 1 egg. put egg (beaten up) into flour and mix until it resembles pieces the size of peas or a little larger. Make sure all flour is mixed in good.

When hams are on sale I pick up a smaller one with the bone in (not spiraled). Warm up your ham in the oven for an hour for a great meal, but no sweet stuff on it like brown sugar, etc. I just pour a good amount of ginger ale on it to help draw out the salt. Serve it with mashed potatoes and veggies.

After a meal or two of that, get out your big stock pot and fill with water. Add one or two pounds of dried split yellow peas (cheap) depending on how much soup you want (rinse them first and check for foreign debris). I use two pounds and a huge stockpot. Add a good sized chopped onion for each pound of peas, a couple of bay leaves, and the ham bones with meat removed. You can add big chunks of the fat from the ham if you wish for more flavor, which can be removed later, or leave it out altogether.

Bring to a boil and then simmer for a couple of hours and reduce until the peas have thickened your soup to desired consistency. Remove the bones, any fat or cartilage the bones may have shed, and bay leaves. Chunk up your leftover ham and add it to the soup. Salt and pepper to taste. You now have a very tasty split pea and ham soup that will last a few meals, or you can freeze some.