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Pampering Dad...Tightwad Style

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Chili Sauce for Dad:

(I could give you my very impromptu recipe, but since it’s for dad, let’s make it more accurate, this is from my Grandma’s collection; although I have not tried it yet, I am sure it's chilicious).

One gallon tomatoes ground (or 1 gallon tomato sauce; can be found in large can section of most grocery stores).

Six onions ground or minced

One-quart vinegar

½ quart sugar

One T. salt

One T. ground mustard

One T. pepper

One t. allspice

One t. cloves

Mix all together in large pot, and cook one to one and a half hours. Wait until cooled and put into sterilized containers. Try on chicken, burgers, and all of dad’s favorite foods for the grill.

This Week’s Cheap Meal(s): In honor of Father’s Day, here are some of my husband’s favorites). * I love you Justin, Happy Father’s Day*.

This recipe is really good and really fattening. I care about his health and only made this once, but I think this is on our menu for Father’s Day…

Fried Chicken via Betty Crocker

½ c. flour 1 t. paprika ½ t. salt ¼ t. pepper 3 to 3 ½ lb. Fryer chicken cut up (or pieces of your choice equal to this weight) Vegetable Oil (or canola is better for you, and he won’t know, unless you or I tell him, and my lips are sealed)!

Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Heat oil ¼” thick in 12” skillet over med.-high heat. Cook chicken in oil about ten minutes or until light brown on all sides; reduce heat. Cover tightly and simmer about 35 minutes, turning once or twice, until juices run clear. Remove cover during last five minutes of cooking to crisp chicken. (If lid will not fit on pan, add 1 to 2 T. water instead). *Tightwad note… to ensure that this is a tightwad recipe buy chicken when on sale or only cheap pieces of chicken. A whole fryer is generally cheaper than individual pieces convenience packed, and leg portions, thighs and wings are usually cheaper than breasts when not buying a whole chicken. Get to know prices in your area, and don’t settle on paying more than your target price unless you really need to.

Homemade Mashed Potatoes and Gravy (Why settle for dandruff flakes when you can get the better tasting, better for you- cheaper, and for minimal work)?

Wash desired amount of potatoes, (a generic measurement is about 2-3 small potatoes per person; if too much you can always reheat and eat, make potato candy and/or potato pancakes…I will be happy to post these recipes upon request), you can just rinse them well under water and if needed scrub dirt off with your hand. Then peel with a knife or peeler. (I do suggest you buy a really nice peeler, because this is a tightwad tool used very often in many a frugal home, and it is not fun to be nicked, and frustrated with a #@%* cheap peeler that doesn’t cut anything but your hands). After peeling only the peel off, saving as much potato as possible (wink, wink) cut up spuds in a fast imperfect manner in chunks (about three per potato), and throw in pan. Cover with water, and heat covered, over med.-high heat until boiling; after boiling, reduce heat and cook until softened and a fork can be stabbed through easily. At this point remove from heat, strain out water. Add butter and milk; I just guesstimate and about a couple T. of each, if more is needed add it, (if less, you can use a beater, it will just help them to be extra fluffy) and with a potato masher or beater, mash or beat them up until the desired consistency is reached. You can also add sour cream, parsley, chives, cheese, salt, pepper, paprika, chili powder or whatever your creative voice is telling you (or what dad’s is telling you since this is for his day).