EVEN at today's prices, you can feed your family for just pennies a person. This time, three wonderful cooks show how easy it is to put together a low-budget menu perfect to serve family or guests.

Lemony Salmon Patties is an impressive main dish from Lorice B. of Severn, North Carolina. Zucchini Pancakes are shared by Charlotte G. of Honey Grove, Pennsylvania.

For a sweet, old-fashioned dessert, try Apple Brown Betty from Florence P. of Marshall, Illinois.

This satisfying spread goes to show you don't have to forgo flavor when eating inexpensively.

LEMONY SALMON PATTIES

1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
3/4 cup milk
1 cup soft bread crumbs
1 egg, beaten
1 tablespoon chopped fresh parsley
1 teaspoon minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

LEMON SAUCE:
2 tablespoons butter or margarine
4 teaspoons all-purpose flour
3/4 cup milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper

Combine the first nine ingredients; mix well. Spoon into eight greased muffin cups, using 1/4 cup in each. Bake at 350 degrees for 45 minutes or until browned. Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties. Yield: 4 servings.

ZUCCHINI PANCAKES

1-1/2 cups shredded zucchini
1 egg, lightly beaten
2 tablespoons baking mix
3 tablespoons grated Parmesan cheese
Dash pepper
1 tablespoon cooking oil

In a bowl, combine zucchini, egg, baking mix, cheese and pepper. Heat oil in a skillet over medium heat; drop batter by 1/4 cupfuls and flatten. Fry until golden brown; turn and cook the other side. Yield: 4 servings.

APPLE BROWN BETTY

4 slices white bread, toasted
3 cups sliced peeled baking apples
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup half-and-half cream

Tear toast into bite-size pieces; place in a greased 1-1/2 qt. casserole. Top with apples. Combine sugars and cinnamon; sprinkle over apples. Drizzle with butter. Cover and bake at 350 degrees for 1 hour, stirring after 30 minutes. Serve warm with cream. Yield: 4 servings.

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WANT TO turn "ho-hum" foods into dishes that'll have family members asking for more? Take a look at the special ingredients suggested by some of our readers:

Super Spaghetti. "My spaghetti sauce is improved by mixing in a can of cream of mushroom soup plus chopped olives and mushrooms," reports Connie S. of New Plymouth, Idaho.

Shares Anna Marie A. of DeTour Village, Michigan, "When I cook spaghetti, I toss the drained noodles in a bowl with Italian salad dressing. This keeps the noodles from sticking and zips up the flavor."

To an 8-quart pot of spaghetti sauce, Alice L. of Fort Lauderdale, Florida adds a 12-ounce can of frozen apple juice concentrate. "It makes the sauce a little sweeter and takes away any acid taste," she explains.

Satisfying Side Dishes. "To make the best scalloped potatoes, I always sprinkle canned chopped green chilies between the layers of potatoes, cheese and sauce," informs Kathleen M. of Lemoore, California. "What a wonderful taste!"

From Delphi, Indiana, Shirley S. writes, "For extra flavorful rice to serve as a bed for a stir-fry or other entrees, I substitute pineapple juice for some of the water to cook the rice."

Magnificent Macaroni and Cheese. "I add peeled tomatoes that have been drained and cut up, chopped onion and garlic powder to my macaroni and cheese, just like my grandmother does," reveals Debbie M. of Pasadena, Maryland. "Just bake to warm through. It's delicious."

To make her homemade macaroni and cheese more creamy and satisfying, Doris E. of Sheboygan Falls, Wisconsin adds either sour cream or prepared French onion dip.

Mighty-Good Meat Loaf. Litchfield, Minnesota field editor Elaine S. advises, "For moister meat loaf, add applesauce. Leftovers slice nicely for sandwiches."

SPECIALTY BREADS rise to the occasion for your Easter breakfast or brunch. Some have "nesting" eggs, cinnamon swirls or symbolic icing crosses.

Try this favorite from Dorothy P. of Wills Point, Texas:

HOT CROSS BUNS

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
1 cup warm milk (110 to 115 degrees)
1/2 cup sugar
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6-1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currants
1/2 cup raisins

GLAZE AND ICING:
2 tablespoons water
1 egg yolk
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon vanilla extract

In a mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into 30 balls. Place on greased baking sheets. Cut a cross on top of each roll with a sharp knife. Cover and let rise until doubled, about 30 minutes. Beat water and egg yolk; brush over rolls. Bake at 375 degrees for 12-15 minutes. Cool on wire racks. For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls. Yield: 2-1/2 dozen.

WHEN IT COMES to pronouncing the names of common foods, kids sometimes miss the mark with pretty funny results.

"The other day, I asked our grandson what he'd like for lunch," offers Janice Y. of Sandy, Utah. "His answer was pizza--without 'Aunt Chobies' (anchovies)."

It's obvious this 4-year-old knows where dairy products come from. "One of Nicole's favorite treats is a 'shake-a-cow' (milk shake)," shares Cheryl H. from Christiansburg, Virginia.

"Our son, Mark, now 9, often requested sandwich buns with 'Sesame Streets' (sesame seeds) and 'lemonegg' (lemonade) to drink," recounts Teri W. of Marseilles, Illinois.

Her granddaughter's word for maple syrup aroused some chuckles, Maria J. of Morrisburg, Ontario relates. "Karma, 4, asked for waffles with ‘wake-up syrup'."

Reveals Susan T. from Roscommon, Michigan, "Our 5-year-old son is a big fan of 'better-be-kind' (butter pecan) ice cream."

At 2-1/2, Ethan B. has an international palate and vocabulary, says Mom Cheryl. "He loves Italian 'yawn ya' (lasagna) and French 'womwets' (omelets)," she writes from Washington, Pennsylvania.

"One evening, I sent our son next door to his grandma's to borrow some mozzarella," informs Margaret F. of Vancouver, Washington. "The next thing I knew, Mom was on the phone wondering what on earth 'Cinderella cheese' was."

Subscriber Charlotte W. of Oswego, New York was at a loss when 20-month-old granddaughter Alisha asked for "bopple ink". Charlotte later discovered Alisha wanted an apple drink.

"This is a tasty, healthy meal that everyone in my house enjoys!" says Lori S. of Wimbledon, North Dakota.

Click image at left to view a larger photo.

4 boneless skinless chicken breast halves (1 pound)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2-inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. Yield: 4 servings. Diabetic Exchanges: One serving (prepared with light soy sauce and low-sodium bouillon) equals 3 lean meat, 2 vegetable, 1 fat, 1/2 starch; also, 306 calories, 239 mg sodium, 73 mg cholesterol, 18 gm carbohydrate, 30 gm protein, 14 gm fat.

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THE Taste of Home Bulletin Board is a perfect place to ask questions and share recipes and cooking tips on-line!

Friendly, helpful readers quickly respond to queries about recipes, ingredients, cooking techniques and more in this practical, easy-to-use service. (See the example below!)

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Here's a recent conversation from our Bulletin Board:

Subject: Help with mashed potatoes!
Posted by: jojojo

My kids love mashed potatoes, but mine never taste like Grandma's. They always come out kind of gummy, not fluffy. Anyone have any tips? Thanks!

RE: Help with mashed potatoes!
Posted by: NikeMN

I boil my potatoes until they are tender. Drain making sure all the water is off. Even let them sit a minute so they are a little dry. I add hot milk or cream and butter. Salt and pepper to taste. Don't over-mix them or they will get gummy.

RE: Help with mashed potatoes!
Posted by: Missycat_inCO_44

The gumminess is from whipping the potatoes. It breaks down the starch in the potatoes and causes them to be gummy. Just mash them instead.

RE: Help with mashed potatoes!
Posted by: swalker

I think it makes a great deal of difference what kind of potatoes you are using. I have found that white-skinned potatoes mash and bake much better than red-skinned varieties.

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