Frugal Friday

Meatloaf Madness

Lets see..thus far the best deal I have gotten this week was the ground beef for 99 cents a pound at Food Lion - I still have a pack I need to get in the freezer, but 80% of one pack went to make 5 meatloaves. One was eaten last night and the other 4 are in the freezer.

Let's see:

• Ground Beef - approx $ 4.50
• Onion - $ .12 - about one onion from a 25 pound bag that was .60/pound
• Green Pepper $ .50
• Sleeve of Ritz $ .00 - part of a box from a buy one get one free sale
• Can of diced tomatoes $ .00 - another buy one get one free
• Can of tomato sauce $ .33 - on sale 3 for 1.00

TOTAL $ 5.45 divided by 5 loaves = $1.09 per meatloaf!

Now its on to CVS this weekend to try to use my first ever extra care bucks and get some deals from them! Until Next Frugal Friday.....

Salsa!

I obviously can't estimate ingredients at all yet -- I did use all the peppers I had....however.....to make 5 quarts of salsa - that is over a GALLON people -



I used 16 tomatoes -- I bought 105.



I used three onions - I bought 25 pounds.




I think its hillarious, and its a good lesson learned.

My taste testers - Mom, Jade and Tommy - all gave it a thumbs up!


I cooked it for about 20 minutes, but it never quite came to a boil, so only one lid popped, so I got to use my canner for the first time - yipee! I water bathed the 4 remaining quarts for approximately 20 minutes and they all successfully sealed.





Now its on to homemade "Rotel" tomatoes!



SALSA

16 c. Tomatoes, peeled, cored and diced

6 c. onions, chopped / diced

3 c. bell peppers, chopped / diced

1 c. jalepeno peppers, finely diced

juice of 5 limes

1/4 c. vinegar

1 12 oz. can tomato paste

3 cloves garlic, minced

1/4 c. fresh cilantro, chopped

2 tbsp oregano - I used dried, my oregano plant is still growing

2 1/2 tbsp salt

1 tbsp black pepper

- combine all ingredients, simmer for 15-20 mins, ladle into jars and water bath for 15-20 minutes

-yield : 5 quarts

Here Goes Nothing!

Well, my obsession for canning has now gone to the point of no return! Yesterday, I made Pumpkin Butter from...I am ashamed to say...a pumpkin we used for a jack o' lantern for Halloween that has been sitting out in the garage ever since. I was surprised it was still good, but it was, and now instead of a painted face smiling at the side of the car, its 9 pints of Pumpkin Butter! All the lids popped, so I am happy. Even happier that Daniel likes it, too!

Today, we went to Smokey's and got the tomatoes and onions for the next round - homemade Rotel and Salsa! I have jalepenos in the freezer that I intend to use, as well as a few habaneros, plenty of bell peppers, too. I took the tomatoes out of the boxes to leave on the dining room table until Monday evening, when I plan to tackle this project - the site was nearly overwhelming, but exciting at the same time!

Daniel wanted to help me, too, of course! He liked all of the pretty red balls!

PUMPKIN BUTTER

16 c. hot Pumpkin Sauce - I cut the pumpkin into 1-2 in cubes and cooked in a stock pot

until fork tender, drained and pureed in a food processor

8 c. sugar - I used 7 cups

approx. 1/4 c. cinnamon - enough to make mixture a golden brown

4 TBS vinegar

I also added nutmeg - about 3/4 of a freshley grated "nut"

- mix all but vinegar together and bake at 300 degrees for 5 hours - I used a tabletop electric roasting pan and put it on 200 degrees for 5 hours

- DO NOT STIR

- at the 4.5 hour mark, add vinegar and stir for the first time

- cook another 30 minutes

- place into pint jars, leave about 1 in at top of jar and do not seal too tightly

- wait for seal to pop and tighten ring

- yields 9 pints and a little extra for immediate sampling!