Recipes that won't break the bank



Here are a few great recipes that not only please your taste-buds, but also your wallet! These recipes call for ingredients that won't cost you much.

Sweet Potato and Leek Soup

- 8 cups (32 ounces) of chicken broth

- 2 1/2 pounds of sweet potatoes, peeled and chopped

- 3 leeks, cleaned and thinly sliced (white and light green parts only)

- 3 Tbsp fresh chives, chopped (or use dried to save money)

- salt and pepper to taste


Combine the sweet potatoes, leeks, salt, pepper, and broth in a pot and bring to a boil

Reduce the heat and simmer until the vegetables are soft (approx 30 - 45 minutes)

Remove from heat and let the soup cool

Transfer the soup mixture to a blender and purée

Re-heat the soup on a low setting and serve

Ham Delight Sandwiches

-1/2 lb margarine

-1 Tbs poppy seeds

-1 tsp worchestershire sauce

-3 Tbs mustard

-1/4 - 1/2 medium onion (finely chopped)

-1 1/4 lb shaved ham

-8-10 slices swiss cheese

-2 pkgs pepperidge farm small rolls


Combine first 5 ingredients and spread on sliced rolls.  Add ham and cheese.  Cover with foil and bake at 400 degrees until cheese melts.

Classic Pound Cake

-16 Tbsp (2 sticks) unsalted butter, softened

-3 large egg yolks

-3 large eggs

-2 tsp vanilla extract

-1 3/4 cups cake flour

-1/2 tsp salt

-1 1/4 cups sugar


Beat eggs, egg yolks, and vanilla in liquid measuring cup until combined.

Preheat oven to 325?. Butter a 9 by 5-inch loaf pan; dust pan with flour and knock out excess.

In standing mixer, beat butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar. Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.

In 3 additions, sift flour over butter/egg mixture; after each addition, fold gently with rubber spatula until combined. Scrape along bottom of bowl to ensure that batter is homogenous.

Transfer batter to prepared loaf pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70 to 80 minutes. Cool cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temperature, about 2 hours. Slice and serve.

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