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    • #238369
      Avatar for BiggerPiggyBankBiggerPiggyBank
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      When I’m down the to bare bones cabinet, I usually try and have at
      least a can or 2 of tuna left over and always try and keep a jiffy
      cornbreak mix or 2 handy. I make a meal of Tuna patties, like salmon
      patties but with tuna. Cheaper!

      Make some buttered noodles and a
      vegie, maybe a pan of cornbreak and your done.
      I can’t say the family loves this but it’s nutritious and they don’t
      complain to much about it. They usually eat so fast they never know
      what they’re eating, lol. It works out fine and cheap.

      Phyllis

    • #407431

      We experiment… A lot… around here.

      one evening we wanted spaghetti… had the sauce.. no meat…

      and ramen noodles… opened the jar of sauce, heated it to nearly boiling, put the ramen noodles in, turned off the heat, covered it, stirred it every 3 or 4 minutes until the noodles were cooked perfectly. I must say, it wasn’t my idea of spaghetti, but it was very tasty.

      I also use Ramen noodles in stir fry recipes. This is how I do it: Right before cooking the last ingredient in the stir fry, I put 1 or 2 pkgs of ramen noodles,(broken into quarters) into a bowl of very very hot water, let them sit for about 5 minutes, drain them very well, add them to the stir fry, mix, heat with the rest of the ingredients, and serve. Works out very well as an extender, and gives the stir fry and added extra crunchy, nutty taste and texture.

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