Wednesday, March 4, 2009

Week beginning March 4

We are off to another great week of cooking! There are a lot of good buys this week. Here are the ones I noticed this morning - the recipes will follow and most will be posted tomorrow.

Ground beef: $2.99 at Tom Thumb, $3.99 at Albertsons. We are going to make Mexican Cornbread Casserole so you will need 2 boxes Jiffy Cornbread Mix, a can of Ro-Tel and a can of creamed corn, and 8 ounces grated cheese
Chicken: Fresh whole cut up at Tom Thumb; leg quarters back at Albertson's for 49 cents a pound. We are making garlic/rosemary chicken, so grab the fresh garlic and either fresh or dried rosemary.
Eckrich Sausage: 2 for $5 at Market Street. We will be making Autumn Sausage Skillet if you didn't make that the last time, because Market Street also has fresh carrots for $2.97 a package
Pork Chops: $2.99/lb at Kroger. 89 cents a pound at Market Street. Guess where I am going!
Spinach: On sale at Market Street 2/$3. MS also has raspberries for $2.99. Kroger has strawberries for 2/$5. Sprouts has pink lady apples for 88 cents a pound and dried cranberries for $2.99. We are going to make a spinach and fruit salad with a wonderful dressing.

Tomorrow is moving day in our household. I am using the term "our" loosely: DH is helping his sisters move their mother to an active senior adult apartment complex. My job is to put dinner on the table for the movers. The following is Memaw's favorite so naturally it is what I am making:

Mexican Cornbread Casserole
1 pound hamburger
1 large onion, chopped
1 can Ro-Tel tomatoes
8 oz. cheddar cheese, grated
2 boxes Jiffy Cornbread Mix
1 can cream style corn

Brown the meat and onion. Season with salt and pepper to taste. Add the Ro-Tel and remove from heat.
Meanwhile, mix the Jiffy Cornbread Mix according to package directions. Stir in the cream style corn.
In a 9 x 13 pan, pour 1/2 of the cornbread mixture. Put all of the meat mixture on top. Sprinkle the cheese on top of that. Pour the remaining cornbread mixture on top. At this point, the casserole can be frozen. Thaw before cooking. Bake at 375 degrees for 1 hour. Serve with a choice of toppings: Salsa, chopped avacado, sour cream.

1 comment:

  1. That looks easy enough for me to make! Does it freeze well? We may have to get this one in the freezer!