Poor Man's Spaghetti Dinner (Tomato Soup)



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This is a recipe my mother used to make us for dinner quite often as children. It's all around simple and delicious.


Poor Man's Spaghetti Dinner
1 lb ground beef
1 medium onion, chopped (I prefer mine diced)
1 family size can Campbell's tomato soup
2 T. sugar
Salt and pepper to taste
1 lb thin spaghetti

Heat large skillet. Brown the ground beef with the onion. Add salt and pepper when meat is almost done, drain after cooking. Add tomato soup and sugar, heat thoroughly. Serve over cooked pasta.

(The sugar is optional, she used it to lower the acidity for her heartburn. I like a sweet sauce.)

Submitted by Arianna
http://www.frugalfamilyrecipes.blogspot.com/

(Editor's Note: This is how my grandmother made spaghetti all her life; maybe without the onion, but always with tomato soup. She grew up in the depression. :o)

Beef-Potato-Hash Soup

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Beef-Potato-Hash Soup

My Grandma taught me to make a different Hash recipe. She would save a small piece of leftover beef roast (about 2oz.) and add it to a small pot of water (enough to cover the potatoes), add one onion diced and one potato per person (sliced), salt & pepper to taste. This is more like hash soup but my husband loves it to this day, especially when it is cold outside. All you have to do is cook until potatoes are tender. She survived the great depression and she was a great cook. Her kitchen always smelled great!

Submitted by Judy
www.FrugalFamilyRecipes.blogspot.com

Mock Goose - WWII Recipe

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This is a recipe that comes from the lean years of the Second World War when the rations for items like sugar, fat, meat, eggs and such were very small. I cook it regularly and serve it with other vegetables. At the moment that is carrots and cabbage which are in season here.

Mock Goose

2 lbs potatoes. If the skins are good I scrub them - if not I peel them - and cut them into thin slices

2 large cooking apples, or 3 smaller eating (dessert) apples, I don't peel them but wash and take out the cores, I then chop them into small pieces

One pint of stock - vegetable or any other

1 good tablespoon of cornstarch (cornflour)

Chopped sage leaves - 2 or 3

4 oz grated cheese, I like a good strongly flavoured cheese, but it depends on taste

Directions:

Take half of the potatoes and mix them with the apples and sage in a flat dish. Make a nice layer of the rest of the apples on top and put three quarters of the stock over the top. Cover with foil and cook in a medium oven, 350 degrees, for three quarters of an hour. The potatoes should be soft.

Mix the rest of the stock with the cornstarch and pour onto the dish, move the dish to mix with the stock already in there. Sprinkle the cheese on the top and put back in the oven - uncovered - for 15 to 20 minutes.

This is a dish that can be changed and added to. I often use leftover gravy as the stock, I have put sliced carrots and onions with the apples and potatoes. I have put sliced tomatoes on top and these are all good, but my favourite is the basic straightforward recipe.

What I find interesting is that many American recipes are sweet for British tastes. I have the "More With Less" cookbook which I really like, but I often have to adjust the sugar.

Best Wishes

Submitted by Maureen Sinclair

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Thanks for sharing this recipe with us, Maureen, very frugal indeed! :o) - Michelle