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Ingredients

• 1 c. meat or meat substitute (e.g., cubed chicken, turkey, or ham; ground beef, seafood, tuna, cooked beans, etc.)
• 1 c. second or vegetable ingredient (e.g., chopped onion, mushrooms, peas, chopped hard-cooked eggs, canned vegetables, etc.)
• 1-2 c. starchy ingredient (e.g., potatoes, cooked noodles or rice, etc.)
• 1 1/2 c. binder (e.g., cream sauce, sour cream, can of condensed cream soup, etc.)
• 1/4 c. extras - optional (e.g., pimiento, olives, almonds, water chestnuts, etc.)
• seasoning (e.g., salt, pepper, garlic, worcestershire sauce, etc.)
• Topping (e.g., french fried onion rings, potato chips, cheese, bread crumbs)
• 1/4 - 1/2 c. milk OR stock - as needed if too dry.

Description

This Was A Great Tip From The Tightwad Gazette And I Use It For All Kinds Of Things. It's A Do-it-yourself Recipe And You Can Pick And Choose What You Like.

Group Recipes