Blog on saving money and living on a budget in CT.
Wednesday, April 5, 2017
What's been cooking?
Tuesday: I took a lb pkg of marked down ground beef and transformed it into 4 good sized, Salisbury steaks in an onion/mushroom gravy, using a can of French onion soup, thickened with a corn starch slurry to form the gravy. Canned no salt corn, and fresh mashed potatoes completed the meal. Pure comfort food.
Today finds the Crock Pot going, making a batch of chicken Italian sausage crumbles infused marinara to top pasta that will be baked off with some mozzarella, using one of the blocks of cheese from the freezer. Traditional and GF pastas will be called into service.