---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Biscuit Mix
 Categories: Mixes, Breads
      Yield: 6 cups
 
      4 c  Flour
           - lightly spooned into cup
    2/3 c  Instant non fat dry milk
      2 tb Baking powder
      1 ts Salt
    2/3 c  Shortening
 
  1. Mix dry ingredients thoroughly.
  
  2. Cut in shortening with pastry blender or mixer until
  fine crumbs are obtained and shortening is evenly
  dispersed.
  
  3. Store in tightly covered container in refrigerator.
   Use within 3 months.
  
  * Thrifty Meals For Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Meatball Mixture
 Categories: Meats, Mixes
      Yield: 1 batch
 
      1 lb Regular ground beef
    1/2 c  Soft breadcrumbs
      2 tb Onion, finely chopped
    1/3 c  Reconstituted instant milk
           -(non-fat)
    1/4 ts Salt
 
  1. Mix ingredients thoroughly.
  
  2. Divide mixture in half. Use half for Sweet and Sour
  Meatballs (p. 49), or Meatballs in Sauce (p. 42).
  
  3. Wrap and freeze remaining portion for later use.
  
  * Thrifty Meals For Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pudding Mix
 Categories: Mixes, Desserts
      Yield: 1 recipe
 
  2 1/3 c  Instant non fat dry milk
    1/2 c  Cornstarch
    1/2 c  Sugar
    1/4 ts Salt
 
  1. Mix ingredients thoroughly.
  
  2. Store in tightly covered container in refrigerator. Use
  within 3 months.
  
  About 2-1/2 cups mix
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin No. 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bean Tamale Pie
 Categories: Main dish, Meatless
      Yield: 2 servings
 
      2 tb Green pepper, chopped
      2 tb Onion, chopped
      1 ts Oil
      1 c  Dried kidney beans; cooked
           -(unsalted, drained*)
    1/2 c  Tomato puree
      1 c  Whole-kernel corn
  1 1/2 ts Chili powder
    1/8 ts Salt
    1/3 c  Yellow cornmeal
    3/4 c  Water
   1/16 ts Salt
    1/4 ts Chili powder
 
  2 servings of about 1 cup filling and 1/3 cup cornmeal mush
  each 296 calories per serving
  
  1. Cook green pepper and onion in off in small (8-inch)
  frypan until tender.
  
  2. Stir in beans, tomato puree, corn, 1-1/2 teaspoons
  chili powder, and 1/8 teaspoon salt.
  
  3. Cover and cook over low heat until flavors are
  blended--about 15 minutes.
  
  4. Mix cornmeal, water, and 1/16 teaspoon salt.
  
  5. Cook over low heat, stirring constantly, until very
  thick-about 3 minutes.
  
  6. Spread cornmeal mush over bean mixture to form a crust.
  
  7. Sprinkle 1/4 teaspoon chili powder over top of crust.
  
  8. Cook over low heat, with lid ajar, until topping is
  set--about 7 minutes.
  
  *NOTE: 1 cup canned kidney beans, drained, may be used in
  place of cooked dried kidney beans; then omit the 1/8
  teaspoon salt in step 2. About 270 calories per serving.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef and Peppers
 Categories: Main dish
      Yield: 2 servings
 
      1 c  Beef cubes
           - from chuck steak*
    1/2 cn Tomatoes (16-oz. can)
           - (about 1 cup)
    1/8 ts Garlic powder
      1 ds Pepper
      1 sm Onion; sliced
    1/2 md Green pepper
           - cut in 1-inch pieces
 
  2 servings of about 3/4 cup each 230 calories per serving
  
  1. Brown beef cubes in saucepan until well browned
  
  2. Break up large pieces of tomatoes. Stir in garlic
  powder and pepper. Pour over beef. Cover and cook over
  low heat until beef is almost tender-about 1 hour.
  
  3. Add onion and green pepper. Cover and continue cooking
  until vegetables and beef are tender--about 30 minutes.
  
  *NOTE: For beef cubes, use a 1-1/2 pound blade chuck
  steak. Separate lean meat from fat and bone. Cut meat into
  3/4-inch cubes. Divide beef cubes in half. rise half
  (about 1 cup) for Beef and Peppers. Save remaining 1 cup
  for Braised Beef with Noodles (p. 35).
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Braised Beef with Noodles
 Categories: Main dish, Meats
      Yield: 2 servings
 
      1 c  Beef cubes
           - from chuck steak*
  1 1/2 c  Water
    1/4 ts Salt
      1 ds Pepper
      1    Bay leaf
      1 sm Onion; coarsely chopped
    2/3 c  Celery, diced
      1 tb Flour
      1 tb Water
  1 1/2 c  Noodles, cooked, unsalted
 
  2 servings of 3/4 cup beef mixture and 3/4 cup noodles each 340
  calories per serving
  
  1. Brown beef cubes in saucepan until well browned.
  
  2. Add 1-1/2 cups water, salt, pepper, and bay leaf. Cover
  and cook over low heat until beef is almost
  tender--about 1 hour.
  
  3. Add onion and celery. Continue cooking until meat and
  vegetables are tender--about 20 minutes.
  
  4. Remove bay leaf.
  
  5. Mix flour and water until smooth. Stir into beef
  mixture. Cook, stirring constantly, until
  thickened--about 2 minutes.
  
  6. Serve over noodles.
  
  *NOTE: Pot beef cubes, use a 1-1/2 pound blade chuck
  steak. Separate lean meat from fat and bone. Cut meat into
  3/4-inch cubes. Divide beef cubes in half. Use half (about
  1 cup) for Braised Beef with Noodles. Save remaining 1 cup
  for Beef and Peppers (p. 34).
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Braised Chicken Rolls
 Categories: Main dish, Poultry
      Yield: 2 servings
 
      2    Chicken breast halves,
           -- skinned and boned*
      2 tb Onion, chopped
      2 tb Celery, chopped
      1 ts Margarine
    2/3 c  Rice, cooked, unsalted
    1/8 ts Poultry seasoning
    1/8 ts Salt
      1 ds Pepper
      1 ds Garlic powder
    2/3 c  Chicken stock
           -(from Stewed Chicken,
           - p. 47, step 4)

-----------------------------------GRAVY-----------------------------------
      2 ts Flour
      1 tb Water
    1/3 c  Chicken cooking liquid
           -(see step 7 below)
 
  2 servings of 1 chicken roll with about 3 tablespoons gravy
  each 240 calories per serving
  
  1. Pound breast halves with meat mallet until fiat.
  
  2. Cook onion and celery in margarine until tender.
  
  3. Mix in rice and seasonings.
  
  4. Place half of rice mixture on each breast half. Start
  with narrowest end and roll. Tie string around each end
  of roll to hold it together. Leave ends of string long
  so they can be easily removed before serving.
  
  5. Brown chicken rolls on all sides in hot frypan.
  
  6. Add stock and bring to a boil. Reduce heat, cover, and
  simmer until tender--about 15 minutes.
  
  7. Remove rolls from cooking liquid Keep rolls warm while
  making gravy.
  
  8. For gravy, mix flour and water until smooth. Stir into
  cooking liquid. Cook, stirring constantly, until
  thickened--about 1 minute.
  
  9. Serve gravy over chicken rolls.
  
  *NOTE: Use chicken breast halves from a 3-1/3 pound
  chicken. Use remaining parts for Stewed Chicken (p. 47)
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Braised Turkey Drumsticks
 Categories: Poultry, Main dish
      Yield: 3 meals
 
      2 lb Turkey drumsticks
           -- fresh or frozen
    1/8 ts Poultry seasoning
   1/16 ts Salt
      1 ds Pepper
  1 1/2 c  Water
 
  Provides cooked turkey for 3 meals
  
  1. Thaw frozen drumsticks in refrigerator.
  
  2. Brown drumsticks in hot frypan--about 15 minutes.
  
  3. Sprinkle with seasonings.
  
  4. Add water. Bring to a boil. Reduce heat, cover, and
  simmer until tender--about 1-1/2 hours. Turn drumsticks
  halfway through cooking.
  
  5. Measure cooking liquid Spoon off as much of the fat
  layer as possible. Add water to liquid, if necessary,
  to make 1-1/2 cups. Save 1/2 cup for Braised Turkey
  with Gravy (p. 38).
  
  6. Separate meat from skin and bones. Dice and save 2/3
  cup turkey for Turkey Spanish Rice ( p. 52 ). Dice and
  save 3/4 cup turkey for Turkey-Potato Salad (p. 51).
   Serve remainder of turkey for dinner (see Braised
  Turkey with Gravy).
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Braised Turkey with Gravy
 Categories: Poultry, Main dish
      Yield: 2 servings
 
      1 tb Flour
      1 tb Water
    1/2 c  Turkey cooking liquid
           -(from Braised Turkey
           - Drumsticks)
      6 oz Braised Turkey
 
  2 servings of about 3 ounces turkey and 1/4 cup gravy each
  186 calories per serving
  
  1. Mix flour and water until smooth. Stir into turkey
  cooking liquid
  
  2. Cook stirring constantly, until thickened--about 2
  minutes.
  
  3. Serve over braised turkey.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Macaroni Stew
 Categories: Main dish, Poultry
      Yield: 2 servings
 
    1/2 cn Tomatoes (16-ounce can)
           -(about 1 cup)
      1 c  Frozen mixed vegetables
    1/3 c  Elbow macaroni, uncooked
    1/4 c  Onion, chopped
    1/4 ts Oregano leaves
    1/4 ts Salt
    1/8 ts Garlic powder
      1 ds Pepper
      1    Bay leaf
      1 c  Chicken stock
           -(from Stewed Chicken)
    3/4 c  Chicken, cooked, diced
           -(from Stewed Chicken)
 
  2 servings of about 1-1/4 cups each 286 calories per serving
  
  1. Break up large pieces of tomatoes. Place all
  ingredients except chicken into saucepan.
  
  2. Bring to a boil. Reduce heat and boil gently,
  uncovered, until macaroni is tender--about 15 minutes.
   Stir several times to prevent macaroni from sticking.
  
  3. Add chicken. Heat to serving temperature.
  
  4. Remove bay leaf.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Creole Beans
 Categories: Main dish, Meatless
      Yield: 2 servings
 
    1/4 c  Celery, sliced
    1/4 c  Onion, coarsely chopped
    1/4 c  Green pepper, chopped
      1 ts Margarine
    1/2 cn Tomatoes (16-ounce can)
           - (about 1 cup)
    1/8 ts Garlic powder
   1/16 ts Salt
      1 ds Pepper
  1 1/4 c  Dried pea (navy) beans
           -cooked, unsalted, drained*
 
  2 servings of 1 cup each 60 calories per serving
  
  1. Cook celery, onion, and green pepper in margarine until
  tender--about 5 minutes.
  
  2. Break up large pieces of tomatoes. Add tomatoes and
  seasonings to cooked vegetables. Bring to a boil.
  
  3. Add beans and return to a boil. Reduce heat, cover, and
  boil gently until flavors are blended and liquid is
  reduced--about 30 minutes. Stir occasionally to prevent
  sticking.
  
  *NOTE: 1-1/4 cups canned navy beans, drained, may be used
  in place of cooked dried beans; then omit salt in step 2.
  About 202 calories per serving.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Liver and Onions
 Categories: Main dish, Meats
      Yield: 2 servings
 
    1/2 lb Beef or pork liver, sliced,
           - deveined*
  1 1/2 tb Flour
      1 ts Oil
    1/8 ts Salt
      1 ds Pepper
      1 sm Onion; sliced
  1 1/2 tb Water
 
  2 servings of about 2-1/2 ounces each 210 calories per serving
  with beef liver 200 calories per serving with pork liver
  
  1. Remove membrane from liver, if necessary.
  
  2. Coat liver slices with flour.
  
  3. Brown liver on one side in hot off in frypan.
  
  4. Turn liver. Add salt and pepper. Top with onion slices.
   Add water and cover pan tightly.
  
  5. Cook over low heat until liver is tender--about 25
  minutes.
  
  NOTE: If liver was purchased frozen, partially thaw in the
  refrigerator only until slices can be easily separated.
  Remove 1/2 pound for recipe; wrap and return remaining
  pieces to the freezer. To maintain quality, do not
  completely thaw liver that is to be refrozen.
  
  If liver was purchased fresh, freeze any remaining liver
  for later use.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Meatballs in Sauce with Rice
 Categories: Main dish, Meats
      Yield: 2 servings
 
    1/2    Recipe Meatball mixture
           -(See separate recipe.)
    1/2 c  Tomato puree
      1 tb Onion; chopped
      2 ts Vinegar
    1/2 ts Sugar
    1/4 ts Oregano leaves
      1 ds Pepper
      2 tb Water
  1 1/2 c  Rice, cooked, unsalted
 
  2 servings of 6 meatballs, 1/4 cup sauce, and 3/4 cu rice each
  440 calories per serving
  1. Thaw frozen meatball mixture in refrigerator.
  
  2. Divide into 12 portions. Shape into balls.
  
  3. Brown meatballs on all sides in hot frypan. Drain.
  
  4. Mix remaining ingredients except rice. Pour over
  meatballs.
  
  5. Bring to a boil. Reduce heat, cover, and boil gently
  until sauce thickens--about 10 minutes. Spoon sauce
  over meatballs once during cooking.
  
  6. Serve over rice.
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pizza (using biscuit mix)
 Categories: Main dish
      Yield: 2 servings
 
      1 c  Biscuit mix (See recipe)
      3 tb Water
    1/4 lb Regular ground beef
    1/2 ts Oregano leaves
    1/8 ts Garlic powder
    1/3 c  Tomato puree
      1 sm Onion; very thinly sliced
    1/2 md Green pepper
           - cut in very thin strips
    1/4 c  Process American cheese
           -(shredded)
 
  2 servings of 2 wedges each 480 calories per serving
  
  1. Preheat oven to 425 F (hot).
  
  2. Lightly grease a baking sheet or pizza pan.
  
  3. Stir biscuit mix and water together until mix is barely
  moistened. Knead 15 times on a lightly floured surface.
  
  4. Pat or roll dough into an 8-inch circle on baking sheet
  or pizza pan. Turn up edge of dough slightly to form a
  rim.
  
  5. Bake until surface begins to dry--about 6 minutes.
  
  6. Brown beef in hot frypan... Drain.
  
  7. Stir oregano and garlic powder into puree. Spread over
  hot crust. Sprinkle with browned beef, onion, and green
  pepper and top with cheese.
  
  8. Bake until cheese is melted and crust is golden
  brown--about 15 minutes.
  
  9. Cut into 4 wedges.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pork Chops with Stuffing
 Categories: Main dish, Meats
      Yield: 2 servings
 
      2    Blade pork chops
           -(about 8 ounces each)
    1/4 c  Celery, chopped
    1/4 c  Onion, chopped
      2 c  Soft bread cubes
      1 sm Apple, unpeeled, chopped
    1/4 ts Poultry seasoning
    1/8 ts Pepper
      2 tb Water
    1/4 c  Water
 
  2 servings of 1 chop and 3/4 cup stuffing each 360 calories per
  serving with white bread 360 calories per serving with
  whole-wheat bread.
  
  1. Trim excess fat from pork chops.
  
  2. Brown pork chops in hot frypan. Remove chops and
  discard fat.
  
  3. Cook celery and onion in frypan until tender. Mix with
  bread, apple, seasonings, and 2 tablespoons water.
  
  4. Place pork chops in frypan. Top each chop with half of
  stuffing mixture.
  
  5. Add 1/4 cup water to frypan. Cover and cook over low
  heat until pork chops are tender-about 30 minutes.
   Check pork chops during cooking; add a small amount of
  water, if needed, to prevent over-browning.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Pork Shoulder
 Categories: Main dish, Meats
      Yield: 2 servings
 
  2 1/2 lb Fresh picnic shoulder
           -(with bone)
 
  Provides cooked pork for 3 meals
  
  1. Place picnic shoulder on rack in shallow roasting pan.
   If meat thermometer is used, insert it in center of
  roast so tip does not touch bone or fat.
  
  2. Roast, uncovered, at 325F (slow oven) until done,
  about 2-1/2 to 3 hours. To test for doneness, make a
  small cut next to bone into thicker part of meat.
   Juices will be clear when meat is done. Meat
  thermometer, if used, should read 170F.
  
  3. Remove fat from drippings. Defatted drippings will
  measure about 2 tablespoons; save half for Roast Pork
  with Gravy (p. 46) and half for Pork and Cabbage
  soup (p. 58).
  
  4. Separate meat from rind, fat, and bone. Using the
  smaller pieces of pork, dice and save 1 cup of meat for
  Pork and Cabbage Soup. Slice remaining meat. Save half
  for sandwiches and half for Roast Pork with Gravy.
   Cooked pork will keep 3 to 4 days in the refrigerator.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Pork with Gravy
 Categories: Main dish, Meats
      Yield: 2 servings
 
           Water, as needed
      1 tb Defatted pork drippings
           -(from Roast Pork Shoulder)
      1 tb Flour
  4 1/2 oz Roast pork, sliced
           -(from Roast Pork Shoulder)
 
  2 servings, about 2-1/4 ounces pork and 1/4 cup gravy each
  96 calories per serving
  
  1. Add water to pork drippings to make 1/2 cup.
  
  2. Stir flour into a small amount of the liquid until
  smooth Add remaining liquid.
  
  3. Cook, stirring constantly, until thickened--about 2
  minutes.
  
  4. Serve over sliced roast pork.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stewed Chicken
 Categories: Poultry, Main dish
      Yield: 4 meals
 
  3 1/3 lb Chicken, whole
      1 md Onion; quartered
      1 md Carrot; cut in pieces
      1    Celery stalk; cut in pieces
    1/8 ts Pepper
      2 c  Water
 
  Provides chicken and stock for four meals*
  
  1. Cut up chicken. Remove skin and bones from breast
  halves. Save breast halves for Braised Chicken Rolls
  (p. 36).
  
  2. Place remaining chicken parts and skin and bones from
  breast halves in saucepan.
  
  3. Add vegetables, pepper, and water. Bring to a boil.
   Reduce heat, cover, and simmer until chicken is
  tender--about 45 minutes.
  
  4. Remove chicken and vegetables from stock. Pour stock
  into 2 cup measuring cup. Spoon off as much of the fat
  layer as possible. Press vegetables through a strainer
  (or mash with fork) and add to defatted stock. Add
  water to stock, ff necessary, to make 2 cups. Save 2/3
  cup stock for Braised Chicken Rolls (p. 36) and 1 cup
  for Chicken Macaroni
  stew p. 39).
  
  5. Separate meat from skin and bones. Dice and save 3/4
  cup meat for Chicken Macaroni
  
  *NOTE: Only part of the chicken is used in Week 2 menus.
  Freeze remaining cooked meat and stock for later use.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stove-Top Beans
 Categories: Main dish, Meatless
      Yield: 4 servings
 
  1 1/4 c  Dried pea (navy) beans*
      4 c  Boiling water
    1/2 ts Salt
      1 c  Bean cooking liquid
           - (step 3)
    2/3 c  Tomato puree
    1/2 c  Onion, chopped
      1 md Sweet apple
           -- unpeeled, finely chopped
      1 tb Prepared mustard
  1 1/2 ts Worcestershire sauce
      2 ts Sugar
    1/8 ts Pepper
 
  4 servings of about 1 cup each 296 calories per serving
  
  1. Add beans to boiling water. Boil 2 minutes. Remove from
  heat, cover, and soak 1 hour or overnight in
  refrigerator.
  
  2. Add salt. Bring beans to a boil. Reduce heat, cover,
  and boil gently until tender -- 1 to 1-1/2 hours.
  
  3. Drain. Save 1 cup bean cooking liquid. Mix with beans
  and remaining ingredients in saucepan. Bring to a boil.
   Reduce heat, cover, and boil gently 30 minutes.
  
  4. Continue cooking, uncovered, until sauce is of desired
  consistency--about 10 minutes.
  
  5. Serve half of the beans and refrigerate remaining 2
  cups for use at another meal within 3 to 4 days. *
  
  *NOTE: 3-1/4 cups canned navy beans, drained, may be used
  in place of dried beans; omit 4 cups boiling water and
  salt and steps 1 and 2. Use 1 cup water in place of bean
  cooking liquid. Combine beans and 1 cup water with other
  ingredients and proceed as directed in step 3 above. About
  260 calories per serving.
  
  *NOTE: Reheat beans over medium heat until mixture is
  bubbly, stirring as needed to prevent sticking.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet and Sour Meatballs
 Categories: Main dish, Meats
      Yield: 2 servings
 
    1/2    Recipe Meatball mixture
           - (See separate recipe)
    3/4 c  Water
    1/8 ts Garlic powder
    1/8 ts Salt
      1 ds Pepper
      1 ts Sugar
      1 tb Vinegar
  1 1/2 ts Worcestershire sauce
    1/2 c  Green pepper
           -(cut in 1-inch pieces)
      1 tb Cornstarch
      1 tb Water
      2 tb Raisins
  1 1/2 c  Rice, cooked, unsalted
 
  2 servings of 6 meatballs and about 3/4 cup rice each 466
  calories per serving
  
  1. Thaw frozen meatball mixture in refrigerator.
  
  2. Divide into 12 portions. Shape into balls.
  
  3. Brown meatballs on all sides in hot frypan. Drain.
  
  4. Add 3/4 cup water and seasonings. Bring to a boil.
   Reduce heat, cover, and simmer 10 minutes.
  
  5. Add green pepper and continue cooking for 1 minute.
  
  6. Mix cornstarch and 1 tablespoon water until smooth.
   Stir into meatball mixture. Stir in raisins.
  
  7. Cook, uncovered, until liquid is clear and thickened,
  about 2 minutes. Stir occasionally to prevent sticking.
  
  8. Serve over rice.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Taco Salad
 Categories: Salads, Main dish
      Yield: 2 servings
 
    1/3 lb Regular ground beef
      2 tb Onion, chopped
      1 ts Flour
      1 c  Dried kidney beans
           -cooked, unsalted, drained*
    1/3 c  Tomato puree
      2 tb Bean cooking liquid
           -OR- water
      1 ts Chili powder
    1/4 ts Oregano leaves
    1/8 ts Salt
    1/8 ts Garlic powder
      2 c  Lettuce
           - torn in bite-size pieces
      1 sm Tomato (about 4 ounces)
           - cut in chunks
    1/4 c  Green pepper, chopped
      8    Cornmeal chips, crumbled
           -(See separate recipe)
 
  2 servings of about 2-1/3 cups each.
  406 calories per serving with bean cooking liquid,
  390 calories per serving with water
  
  1. Cook beef and onion until beef is well browned. Drain.
   Stir in flour
  
  2. Stir in beans, tomato puree, bean liquid or water, and
  seasonings.
  
  3. Cook over low heat until thickened--about 10 minutes.
  
  4. Mix lettuce, tomato chunks, and green pepper.
  
  5. To serve, place half of lettuce mixture ( about 1 - 1/2
  cups) on each plate. Mound half of beef mixture (about
  3/4 cup) in center of lettuce mixture. Sprinkle
  crumbled cornmeal chips over beef mixture. Serve
  immediately.
  
  *NOTE: 1 cup canned kidney beans, drained, may be used in
  place of cooked dried kidney beans; then omit salt and use
  water instead of bean liquid in step 2. About 365 calories
  per serving.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Turkey-Potato Salad
 Categories: Main dish, Salad, Poultry
      Yield: 2 servings
 
    3/4 c  Turkey, cooked, diced
           -(from Braised Turkey
           - Drumsticks)
    1/4 c  Celery, chopped
      1 c  Cooked diced potato
           -(peeled)
      1 tb Onion, chopped
      2 tb Green pepper, chopped
      2 tb Salad dressing
           - mayonnaise-type
    1/4 ts Prepared mustard
    1/8 ts Salt
 
  2 servings of about 1 cup each 230 calories per serving
  
  1. Mix turkey, celery, potato, onion, and green pepper.
  
  2. Mix salad dressing, mustard, and salt. Stir lightly
  into turkey
  
  3. Chill
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Turkey Spanish Rice
 Categories: Main dish, Poultry
      Yield: 2 servings
 
    1/4 c  Onion, cut in pieces
    1/4 c  Green pepper, chopped
      2 tb Celery, sliced
    1/4 c  Rice, uncooked
    1/4 c  Margarine
    1/2 cn Tomatoes (16-ounce can)
    2/3 c  Turkey, cooked, diced
           -(from Braised Turkey
           - Drumsticks)
    1/4 c  Water
    1/4 ts Chili powder
   1/16 ts Salt
      1 ds Pepper
      1    Bay leaf
 
  2 servings of about 1 cup each 216 calories per serving
  
  1. Cook vegetables and rice in margarine in a small
  saucepan until onion begins to brown--about 4 minutes.
  
  2. Break up large pieces of tomatoes. Add tomatoes and
  remaining ingredients to rice mixture.
  
  3. Bring to a boil. Reduce heat, cover, and cook slowly
  until rice is tender--about 25 minutes. Stir as needed
  to prevent sticking.
  
  4. Remove bay leaf.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bean-Vegetable Combo
 Categories: Salads
      Yield: 2 servings
 
    1/3 c  Onion, chopped
    1/2 c  Carrot, diced
      1    Bay leaf
      1 ts Margarine
      2 c  Cabbage
           -(cut in 1-inch pieces)
    1/4 ts Salt
      1 ds Pepper
      1 ds Garlic powder
      1 c  Dry pea (navy) beans
           -cooked, unsalted, drained*
      2 tb Bean cooking liquid
           -OR- water
      1 tb Green pepper
           -(finely chopped)
 
  2 servings of about 1 cup each 80 calories per serving with
  bean liquid 66 calories per serving with water
  
  1. Stir-fry onion, carrot, and bay leaf in margarine in
  hot frypan for 5 minutes.
  
  2. Stir in cabbage. Sprinkle with seasonings. Cover and
  cook over low heat until cabbage is tender but
  crisp--about 5 minutes.
  
  3. Add remaining ingredients. Heat to serving
  temperature--about 5 minutes. Stir as needed to prevent
  sticking.
  
  4. Remove bay leaf.
  
  *NOTE: 1 cup canned navy beans, drained, may be used in
  place of cooked dried beans; then omit salt in step 2.
  About 196 calories per serving with bean liquid; 180 with
  water.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Celery Salad
 Categories: Salads
      Yield: 2 servings
 
      1 c  Celery, thinly sliced
    1/3 c  Carrot, shredded
      1 tb Onion, chopped
      1 tb Salad dressing
           - mayonnaise-type
    1/2 ts Prepared mustard
      1 ts Vinegar
      1 ds Pepper
 
  2 servings of about 2/3 cup each
  60 calories per serving
  
  1. Mix celery, carrot, and onion.
  
  2. Mix remaining ingredients. Stir into celery mixture.
  
  3. Chill.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Potato Salad
 Categories: Salads
      Yield: 2 servings
 
    1/4 lb Bacon slices
    1/4 c  Onion, chopped
      1 tb Flour
      2 ts Sugar
    1/8 ts Salt
      1 ds Pepper
    1/2 c  Water
      3 tb Vinegar
  1 1/3 c  Cooked, sliced potato
           -(peeled) -about 2 medium
 
  2 servings of about 1 cup each
  235 calories per serving
  
  1. Cook bacon in frypan until crisp. Remove from pan and
  drain on paper towel. Crumble bacon. Discard bacon fat.
  
  2. Cook onion in frypan until tender.
  
  3. Mix flour, sugar, salt, and pepper. Stir into onion.
  
  4. Gradually stir in water and vinegar. Cook, stirring
  constantly, until thickened-about 3 minutes.
  
  5. Add potatoes and bacon. Mix gently. Heat to serving
  temperature over low heat--about 5 minutes.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Macaroni and Cheese Salad
 Categories: Salads
      Yield: 2 servings
 
  1 1/2 c  Elbow macaroni, cooked
           -(unsalted, drained,
           -cooled to room temp.)
    1/2 c  Process American cheese
           -(cut in small pieces)
    1/3 c  Celery, sliced
      2 tb Onion, chopped
      2 tb Salad dressing
           - mayonnaise-type
      2 ts Vinegar
    1/8 ts Pepper
 
  2 servings of 1 cup each
  270 calories per serving
  
  1. Mix macaroni, cheese, celery, and onion.
  
  2. Mix salad dressing, vinegar, and pepper thoroughly.
   Stir into macaroni mixture.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Salad
 Categories: Salads
      Yield: 2 servings
 
  1 2/3 c  Cooked diced potatoes
           -(peeled)
      3 tb Chopped celery
      1 tb Chopped onion
      2 tb Salad dressing
           - mayonnaise-type
    1/2 ts Prepared mustard
    1/8 ts Salt
      1 ds Pepper
 
  2 servings of about 3/4 cup each
  160 calories per serving

  1. Mix potatoes, celery and onion.
  
  2. Mix salad dressing, mustard, salt, and pepper.  Stir lightly into
  potato mixture.
  
  3. Chill.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pork and Cabbage Soup
 Categories: Soups
      Yield: 2 servings
 
      1 tb Defatted pork drippings
           -(from Roast Pork Shoulder)
      1 c  Cooked pork, diced
           -(from Roast Pork Shoulder)
      2 c  Cabbage, coarsely shredded
  1 1/2 c  Boiling water
    1/3 c  Celery, sliced
    1/4 c  Green pepper, diced
    1/4 ts Salt
      1 ds Pepper
      1    Bay leaf
 
  2 servings of about 1-1/4 cups each
  206 calories per serving
  
  1. Heat pork drippings in saucepan.
  
  2. Add pork and brown lightly.
  
  3. Add cabbage and stir-fry for 2 minutes.
  
  4. Stir in water and remaining ingredients. Return to a
  boil; reduce heat, cover, and simmer 25 minutes.
  
  5. Remove bay leaf.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Split Pea Soup
 Categories: Soups
      Yield: 2 servings
 
  1 3/4 c  Dried split peas
    2/3 c  Onion, chopped
    2/3 c  Carrot, shredded
    1/2 ts Salt
    1/8 ts Pepper
    1/8 ts Oregano leaves
      1    Bay leaf
  4 1/2 c  Boiling water
 
  2 servings of about 1-1/3 cups each calories per serving
  
  1. Add all ingredients to boiling water.
  
  2. Return to a boil. Reduce heat, cover, and boil gently
  until peas are tender--about 40 minutes.
  
  3. If necessary, uncover and cook, stirring occasionally,
  until desired thickness is obtained--about 5 minutes.
  
  4. Remove bay leaf.
  
  5. Serve half of the soup. Refrigerate remaining 2-2/3
  cups for use at another meal.* The soup will keep 3 to
  4 days in the refrigerator.
  
  *NOTE: To reheat soup, stir in 1/4 cup water. Heat until
  soup starts to boil, stirring as needed to prevent
  sticking.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Barbecue Beef Sandwich
 Categories: Main dish, Sandwich, Meats
      Yield: 2 servings
 
    1/2 lb Regular ground beef
    1/3 c  Tomato puree
    1/4 c  Onion, chopped
      2 tb Vinegar
      2 ts Sugar
    1/4 ts Dry mustard
      1 ds Pepper
      2    Hamburger rolls
 
  2 sandwiches 406 calories per sandwich
  
  1. Cook beef until lightly browned. Drain fat.
  
  2. Mix in remaining ingredients except hamburger rolls.
  
  3. Cover and cook over low heat for 20 minutes to blend
  flavors. Stir occasionally.
  
  4. Spoon mixture onto bottom halves of rolls (about 1/2
  cup per sandwich). Cover with top halves.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cottage Cheese-Vegetable Sandwich
 Categories: Main dish, Sandwich
      Yield: 2 servings
 
    1/2 c  Low-fat cottage cheese
      2 tb Carrot, shredded
      1 tb Celery, chopped
      1 tb Green pepper, chopped
      1 ts Onion, very finely chopped
      1 ds Pepper
      4 sl Bread
 
  2 sandwiches
  196 calories per sandwich with white bread
  180 calories per sandwich with whole-wheat bread
  
  1. Mix all ingredients except bread.
  
  2. Spread one-half of mixture on each of 2 bread slices.
   Top with remaining bread.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cornmeal Chips
 Categories: Snacks, Breads
      Yield: 30 chips
 
    1/2 c  Water
  1 1/2 tb Margarine
    1/4 ts Chili powder
           -(or more, if desired)
    1/8 ts Garlic powder
           -(or more, if desired)
    1/8 ts Salt
    2/3 c  Yellow cornmeal
 
  30 chips
  15 calories per chip
  
  1. Preheat oven to 375F (moderate).
  
  2. Lightly grease baking sheet.
  
  3. Heat water, margarine, and seasonings to boiling.
   Remove from heat. Stir in cornmeal and mix well.
  
  4. Divide dough into 30 portions using about 1 teaspoon
  dough each. Roll each portion into a ball about 3/4
  inch in diameter.
  
  5. Place balls on baking sheet, about 3 inches apart.
   Cover with wax paper and press with bottom of a glass
  until very thin, about 2-1/2 inches in diameter. Remove
  wax paper.
  
  6. Bake until lightly browned and crisp--about 15 minutes.
  
  7. Cool on rack. Store in airtight container.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cornmeal Pancakes
 Categories: Breads, Breakfast
      Yield: 6 pancakes
 
    1/3 c  Yellow cornmeal
    1/3 c  Flour
      2 tb Instant non fat dry milk
      2 ts Sugar
      1 ts Baking powder
    1/8 ts Salt
      1 lg Egg
    1/3 c  Water
      1 tb Margarine; melted
 
  6 pancakes 90 calories per pancake
  
  1. Mix dry ingredients.
  
  2. Mix egg and water thoroughly. Stir into dry ingredients
  with margarine. Mix until dry ingredients are barely
  moistened. Batter will be lumpy.
  
  3. For each pancake, pour batter onto hot griddle or
  frypan, using about 3 tablespoons batter. Cook until
  top is bubbly and edges begin to dry.
  
  4. Turn and brown other side.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Drop Biscuits (using biscuit mix)
 Categories: Breads
      Yield: 8 biscuits
 
  1 1/2 c  Biscuit mix (see recipe)
    1/3 c  Water
 
  8 biscuits 96 calories per biscuit
  
  1. Preheat oven to 425F (hot).
  
  2. Lightly grease baking sheet.
  
  3. Stir mix and water together. Mix well.
  
  4. Drop dough by tablespoon onto baking sheet to form 8
  biscuits.
  
  5. Bake until lightly browned--about 12 minutes.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Muffins (using biscuit mix)
 Categories: Breads
      Yield: 8 muffins
 
  1 3/4 c  Biscuit mix (see recipe)
      2 tb Sugar
    1/3 c  Water
      1 lg Egg
 
  8 Muffins
  135 Calories per Muffin
  
  1. Preheat oven to 400F (hot).
  
  2. Lightly crease muffin tins.
  
  3. Stir mix and sugar together.
  
  4. Mix water and egg thoroughly; add to mix and sugar.
   Stir until dry ingredients are barely moistened. Batter
  will be lumpy.
  
  5. Fill muffin tins two-thirds full.
  
  6. Bake until lightly browned--about 20 minutes.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Cobbler (using biscuit mix)
 Categories: Desserts
      Yield: 4 servings
 
      1 tb Cornstarch
      1 tb Sugar
    1/8 ts Ground cinnamon
    3/4 c  Water
      2 md Apples, tart, pared, sliced
    3/4 c  Biscuit mix (see recipe)
      2 tb Process American cheese
           - shredded
      3 tb Water
 
  4 servings of about 1/2 cup each 166 calories per serving
  
  1. Pre-heat oven TO 400F. (hot)
  
  2. Mix cornstarch, sugar, and cinnamon in saucepan. Add
  3/4 cup water and mix well. Add apples.
  
  3. Cook over low heat, stirring occasionally, until liquid
  thickens and apples just begin to soften--about 6
  minutes.
  
  4. Pour into 1-quart casserole.
  
  5. Stir biscuit mix and cheese together. Add 3 tablespoons
  water and mix well. Spread on top of apple mixture.
  
  6. Bake until top is lightly browned--about 30 minutes.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bread Pudding
 Categories: Desserts
      Yield: 4 servings
 
  1 1/2 c  Bread, cut in 1-inch pieces
           -(about 2 slices)
    1/3 c  Raisins
      2 tb Sugar
    3/4 ts Ground cinnamon
      1 lg Egg; slightly beaten
    1/4 ts Vanilla
  1 1/4 c  Reconstituted instant milk
           -(nonfat)
 
  4 servings of about 1/2 cup each
  146 calories per serving using white bread
  140 calories per serving using whole-wheat bread
  
  1. Place bread pieces in 1-quart casserole. Sprinkle with
  raisins.
  
  2. Mix sugar and cinnamon. Stir into egg. Add vanilla.
  
  3. Heat milk (do not boil). Stir warm milk into egg
  mixture slowly.
  
  4. Pour mixture over bread.
  
  5. Bake at 325F (slow oven) until tip of knife inserted
  into center comes out clean--about 40 minutes.
  
  6. Serve warm or cold.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Carrot-Raisin Bars
 Categories: Cookies
      Yield: 24 bars
 
    1/3 c  Sugar
    1/3 c  Margarine; softened
      1 lg Egg
      1 ts Vanilla
    1/4 c  Water
    3/4 c  Flour
      1 ts Baking powder
    3/4 ts Ground cinnamon
    1/4 ts Salt
    1/2 c  Quick-cooking rolled oats
    1/4 c  Raisins, chopped
    1/2 c  Carrot, shredded
 
  24 bars 60 calories per bar
  
  1. Preheat oven to 350F (moderate).
  
  2. Lightly grease 8-inch by 8-inch baking pan
  
  3. Beat sugar and margarine with an electric mixer at
  medium speed until well blended--about 2 minutes. Add
  egg and vanilla. Beat well. Mix in water.
  
  4. Mix flour, baking powder, cinnamon, and salt. Add to
  egg mixture. Mix until blended.
  
  5. Mix in oats, raisins, and carrot.
  
  6. Spread dough in pan.
  
  7. Bake until toothpick inserted into center comes out
  clean-about 25 minutes.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Pudding (using pudding mix)
 Categories: Desserts
      Yield: 2 servings
 
    1/2 c  Pudding mix (see recipe)
  1 1/2 tb Cocoa
    1/2 tb Sugar
    3/4 c  Water
      1 ts Margarine
    1/2 ts Vanilla
 
  2 servings of about 1/2 cup each 60 calories per serving
  
  1. Stir mix, cocoa, and sugar together in saucepan. Add
  water and mix well.
  
  2. Cook over medium heat, stirring constantly, until
  mixture just begins to boil--about 5 minutes. Remove
  from heat.
  
  3. Stir in margarine and vanilla.
  
  4. Pour pudding into bowl. Place wax paper directly on
  surface of pudding.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Snack Loaf (using biscuit mix)
 Categories: Desserts
      Yield: 12 slices
 
    1/2 c  Smooth peanut butter
    1/2 c  Sugar
      1 lg Egg
    1/2 c  Water
      1 ts Vanilla
  1 3/4 c  Biscuit mix (see recipe)
 
  12 slices, about 1/2-inch thick each 175 calories per slice
  
  1. Preheat oven to 350F (moderate).
  
  2. Lightly grease 8-inch by 4-inch loaf pan.
  
  3. Beat peanut butter and sugar with an electric mixer at
  medium speed until well blended--about 2 minutes.
  
  4. Mix egg, water, and vanilla thoroughly. Stir into
  peanut butter mixture.
  
  5. Add biscuit mix and beat just until smooth.
  
  6. Pour into pan.
  
  7. Bake until toothpick inserted into center of loaf comes
  out clean--about 40 minutes.
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
