So then, what do you do when you have a ham bone handy and no dog? Soup! As mentioned, I trimmed off what little fat there was, trimmed off the meat and then the bone went into a pot of water with 3 cubes of concentrated chicken broth (i.e. ‘OXO’ or equivalent) and let that simmer on 25% heat for about 3 hours. Towards the end of this time, I prepared a repeat of the supper using the leftovers, pigged-out – again – and then of course, had to have a nap, turning off the “bone” for this time. Fast forward a couple hours, got up and started on the balance of “the soup project”. Pulled out the bone, strained the “extras” out and then into the pot went:

- half of another bag of Idaho spuds, with skin, cubed a bit smaller than for the mashed version

- half of a good-sized Spanish onion, diced

- the balance of the pack of fresh, whole mushrooms (6), sliced

- the balance of the bag (approximately half) of the frozen peas and carrots

- a generous “sprinkling” of ground, black pepper

Let this concoction simmer on Min to Low heat for about 2 more hours, stirring from time to time. Then, turned the heat off and let stand until cool. You don’t want to put something with that much retained heat in the fridge as it will warm it up too much. After saving a good portion out into a smaller pot, I put the balance into plastic containers and into the freezer! This will provide awesome, healthy soup for a long, long time! Good thing – our winters are that way! The photo does not do justice to the taste! “Mr. Campbell”, eat your heart (or soup, in this case) out!

Total Cost: $4.96

• 1/2 bag spuds: $2.00
• 1/2 bag frozen peas & carrots : $1.30
• 1/2 onion: $0.36
• 1/3 pack fresh mushrooms: $0.80
• 3 “cubes” chicken bullion: $0.50

Yield: 8 meal size servings, $0.62 each!

This is a trusted old standby of mine when I want something hot and hearty wihtout a lot of fuss. Easy to make whether in a traditional oven or a counter-top toaster oven. Do not try this in the microwave unless you want soggy toast. Yuck!

Here’s what you need and do:

• bread of some nature – this is with regular white sliced, nothing fancy
• mozzarella, mild cheddar and Parmesan cheeses
• slice the first two cheeses to a thickness you like but not too thick, otherwise it won’t melt nicely
• alternatively, you could grate them on, but I really don’t enjoy washing the grater unless I really have to
• lay out the slices in alternate directions, shake on as much Parmesan as you like (can afford), then sprinkle with oregano
• place in the oven and use the ‘bake’ setting first, untill you can see the cheese starting to melt
• then reset to ‘broil’ to finish it off but don’t leave unattended at this point as it gets done quickly
• leave in until the cheese is as melted, bubbled and browned as you prefer then carefully remove and enjoy
• remember to wait for a few minutes (yes, I know it’s difficult!) otherwise you’ll end up suffering from that age-old infliction: the old “pizza cheese burning the top of the inside of your mouth” syndrome!

All ready to go into the oven

A few short minutes later, ready to enjoy!

This is will satisfy any appropriate hunger for a very small price. Yet another good meal. Cheap.

Grab a few frozen potato and cheddar perogies, put on a plate with a bit of water and then into the microwave for a minute or so. Remove from microwave, rearrange so they are now all separated properly and then back in for another minute and a bit. Remove and place aside.

The smokie sausages that I used here were of the Tandoori flavor, but any similar will do, especially homemade deer or moose sausage, but I digress. Cut in half lengthwise and into a frying pan on low to medium heat with a bit of your favorite cooking oil (olive and canola blend here), cut side down. Turn over when starting to brown. Remove and onto the plate when the other side begins to brown.

perogies

Now the fun part. Do not drain! Slide all the perogies into this frying pan. Careful as it may spatter a bit from the leftover water. While they are starting to brown, slice in some onion (Spanish in this case).

Once brown, turn with a spatula and then (oh I know this is terrible but it wouldn’t be the same otherwise) plop in a generous pat of real butter! Let brown while moving them about with the spatula so they don’t stick. Remove and place on plate when done to your liking.

For the crowning touch, a dollop or three of sour cream (of course) and a sprinkle of ground black pepper. As I am a carbohydrate junkie, I always enjoy with some sort of bread, and in this instance, a sausage bun (how fitting). Oh, and as you may have noticed beside the stove top, an ice-cold Pabst Blue Ribbon beer, from the can. Does it get any better?

An extended nap was had immediately following. Washing the dishes can wait.