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Cooking Up Big Savings

Looking for a dish that is easy on the wallet? Try some of these recipes that make great leftovers.

Neesy57's Eggs Taos

Serves 8


· 4 tablespoons butter
· 1 dozen eggs
· ¼ cup water
· ¼ teaspoon salt
· ¼ teaspoon pepper
· 1 jar Stokes Green Chile Sauce with Pork
· 2 packages shredded cheese; Cheddar/Jack
· 6 large flour (or corn) tortillas
· 1 jar salsa
· sour cream (optional)

avocado (optional)


Preheat oven to 350 degrees and spray a large baking dish with Pam, melt butter in oven. In a bowl, beat eggs and water with fork and pour over melted butter, and cook until eggs start to puff (12-15 minutes). Take out of oven and with kitchen scissors or knife, cut tortillas in quarters to cover bottom of dish. Spread one package of shredded cheese over top of tortillas. Spread Stokes Green Chile Sauce with Pork over cheese. Spread jar of salsa over chilies. Top off with one package of cheese. Bake for 20 minutes. Serve with dollop of sour cream and/or slices of avocado.

carose1's Corn Chowder

Serves 12-14


· 1 cup diced onion

· 6 large potatoes, peeled and sliced

· 4 16 oz. cans creamed corn

· 1 teaspoon salt

· 1/2 teaspoon pepper

· 4 large cans evaporated milk

· 1/2 stick butter


Cover potatoes with water, add onion and salt. Boil gently until potatoes are tender. Pour off half of the water, mash the potatoes. Add corn, milk, pepper and butter. You may need to add more liquid, salt and pepper to your liking. When serving the soup, you can top it with leftover chopped ham, bacon or cheese. May freeze, thaw and heat on low.

anspacc's Quinoa and Black Beans

Serves 10


· 1 teaspoon vegetable oil

· 1 onion, chopped

· 2 cloves garlic, peeled and chopped

· 3/4 cup uncooked quinoa, rinsed

· 1 1/2 cups vegetable broth

· 1 teaspoon ground cumin

· 1/4 teaspoon cayenne pepper

· salt and pepper to taste

· 1 cup frozen corn kernels

· 2 15 oz. cans black beans, rinsed and drained

· 1/2 cup chopped fresh cilantro

· 1 or 2 limes squeezed for juice


Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Splash with lime juice and enjoy.

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