Click image above
 to view a larger photo.

Feed Your Family for Pennies a Plate!

EVEN at today's prices, you can feed your family for just pennies a person.

This time, three terrific cooks show how easy it is to put together a low-budget menu for about $1.18 per setting.

Spaghetti with Homemade Turkey Sausage is a savory, satisfying main dish from Shirley G. of West Allis, Wisconsin. Squash and Pepper Saute is from field editor June F. of Belle Plaine, Iowa. Sesame French Bread bakes into crunchy golden loaves, assures field editor Peggy V. of Trenton, New Jersey.

SPAGHETTI WITH HOMEMADE TURKEY SAUSAGE

1 pound ground turkey
1 teaspoon fennel seed, crushed
1 teaspoon water
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (27 ounces) spaghetti sauce
12 ounces spaghetti, cooked and drained

In a bowl, combine turkey, fennel seed, water, salt and pepper. Refrigerate overnight. Crumble into bite-size pieces; cook in a skillet over medium heat until no pink remains. Add spaghetti sauce and heat through. Serve over hot spaghetti. Yield: 6 servings.

SQUASH AND PEPPER SAUTE

2 medium yellow squash, sliced
2 medium zucchini, sliced
1 medium sweet red pepper, julienned
1/4 cup olive or vegetable oil
1 envelope (.7 ounce) Italian salad dressing mix
3 tablespoons red wine vinegar

In a skillet over medium-high, stir-fry the vegetables in oil until crisp-tender, about 3-4 minutes. Sprinkle with salad dressing mix; toss. Stir in vinegar; mix well. Yield: 6 servings.

SESAME FRENCH BREAD

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110 to 115 degrees)
2 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Cornmeal
1 egg white
1 tablespoon water
2 tablespoons sesame seeds

In a large mixing bowl, dissolve yeast in warm water. Add sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. Roll each half into a 15-in. x 10-in. rectangle. Roll up from a long side; seal well. Place with seam side down on a greased baking sheet sprinkled with cornmeal. Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with nonstick cooking spray; let rise until nearly doubled, about 30 minutes. With a very sharp knife, make four shallow diagonal cuts across top. Bake at 400 degrees for 25 minutes or until lightly browned. Remove from pan and cool on a wire rack. Yield: 2 loaves.

To view a photo of these recipes, click here.

What I Add To Make It Special

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:

Summer Suppers. "I add a can of chicken gumbo soup to my sloppy joes," reports Sandy S. of Hayward, Wisconsin. "It gives them a special tangy flavor."

Relates Barbara C. of Whitehouse, Texas, "I soak chicken pieces for almost an hour in milk with marjoram sprinkled in when making my Southern fried chicken. It's delicious."

In Port Charlotte, Florida, Lois Ann S. makes mouth-watering burgers by mixing the ground beef with taco seasoning and chopped green chilies.

Perfect Picnic Foods. "I improve canned baked beans with ketchup, diced onion and brown sugar," explains Lynn E. of Greentown, Indiana. "But my secret ingredient is a bit of cinnamon. There are never any leftovers."

Vi R. of Affton, Missouri makes "eggs-cellent" deviled eggs by mashing the yolks with deviled ham. "They're hearty and tasty," Vi assures.

To give potato salad zip, Allen R. of Diboll, Texas stirs in prepared horseradish, grated Parmesan cheese and a few drops of hot pepper sauce.

Great Garden Vegetables. In Brunswick Hills, Ohio, Marie H. gives yellow squash wonderful flavor by boiling it in salted water with a little sugar and cinnamon.

JoAnn C. of San Jose, California dresses up her cooked, diagonally sliced carrots by coating them with French dressing and a sprinkling of dill weed.

Enjoy Teatime Anytime

MANY FOLKS find that taking a break to sip a flavorful cup of tea is relaxing and rejuvenating. So why not share the experience with friends?

A tea party is fun anytime of year since tea can be the basis for some delicious hot and cold beverages.

Be creative--add some fruit juice, spices or other ingredients like those suggested here. With finger sandwiches and dainty desserts, some soft music and several good friends, you've got the makings of an enjoyable afternoon!

ALMOND DREAM
This rich-tasting, creamy beverage is almost a dessert in itself.

2-1/2 cups boiling water
6 almond herbal tea bags
1/2 cup sugar
1 cup whipping cream
Ground nutmeg, optional

In a teapot, pour boiling water over tea bags; cover and steep for 5 minutes. Remove tea bags. Stir in sugar; cool. In a blender, process cream at high speed for 30 seconds or until thickened. Add tea mixture; process until blended. Pour into glasses. Garnish with nutmeg if desired. Yield: 6 servings.

BLACKBERRY BREEZE
With its tropical flair, this refreshing drink is perfect for summer sipping.

1 cup boiling water
6 blackberry-flavored tea bags
1/2 cup pineapple juice
1 can (8 ounces) crushed pineapple, undrained
1/3 cup sugar
18 ice cubes

In a teapot, pour boiling water over tea bags; cover and steep for 5 minutes. Remove bags. Chill tea. In a blender, process the tea, pineapple juice, pineapple and sugar until smooth. Add ice cubes, one at a time, processing after each addition until blended. Yield: 4 servings.

RASPBERRY LEMON SMOOTHIE
A cool, tangy thirst-quencher, this hits the spot on a hot day.

2 cups boiling water
8 lemon herbal tea bags
2 cups pineapple juice
1 pint raspberry sherbet
Lemon slices, optional

In a teapot, pour boiling water over tea bags; cover and steep for 5 minutes. Remove bags. Chill tea. In a blender, process the tea, pineapple juice and sherbet until smooth. Pour into glasses. Garnish with lemon if desired. Yield: 4 servings.

This Potluck's Permanent!

POTLUCKS are so popular with Janice J. and her friends in Albany, New York that they made theirs perpetual.

Janice and 16 of her friends (some she's known since grade school) have enjoyed their "Potluck Dinner-of-the-Month Club" for over 11 years, and the group has never missed a meeting!

"We get together once a month at one of our homes for a delicious potluck dinner," Janice explains.

The hostess makes the main dish and coordinates with the others so there's a variety of tempting appetizers, side dishes and desserts. "We get lots of great recipe ideas from Taste of Home," Janice says.

"We think of this potluck as our 'monthly reunion'. It gives us a night out and without it, many of us may not have kept in touch," Janice relates.

The group even has theme dinners. "One time each member brought her mother," Janice adds. "Everyone had more fun than we ever imagined.

"Over the years, we've shared some great memories...and many exceptional meals."

Looking for Lighter Fare?

BAKED FISH is a simple yet satisfying main dish shared by Lynn M. from Great Mills, Maryland. Pair it with Roasted Potatoes from Sally Sue C. of Greeneville, Tennessee.

Click image at left to view a larger photo.

BAKED FISH

1/2 pound panfish fillets (perch, trout or whitefish)
4 teaspoons grated Parmesan cheese
1/2 teaspoon dill weed

Place fish in a 10-in. pie plate that has been coated with nonstick cooking spray. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350 degrees for 8-10 minutes or until fish flakes easily with a fork. Yield: 2 servings. Diabetic Exchanges: One serving (prepared with perch) equals 3 very lean meat; also, 119 calories, 131 mg sodium, 104 mg cholesterol, 0 carbohydrate, 23 gm protein, 2 gm fat.

ROASTED POTATOES

2 tablespoons lemon juice
4 teaspoons olive or vegetable oil
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1/8 teaspoon pepper
6 small red potatoes (about 1 pound), quartered

In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in an 8-in. square baking dish that has been coated with nonstick cooking spray. Bake, uncovered, at 450 degrees for 40 minutes or until potatoes are tender, stirring occasionally. Yield: 2 servings. Diabetic Exchanges: One serving equals 2 fat, 1 starch; also, 173 calories, 335 mg sodium, 0 cholesterol, 22 gm carbohydrate, 2 gm protein, 9 gm fat.

To view a photo of this recipe, click here.

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

To access the Taste of Home Bulletin Board, click here.

(Add the Bulletin Board to your browser favorites or bookmarks for quick access!)