Food Network star Sarah Copeland knows how to budget. Inspired by Christine Jory's book "The 99 Cent Only Stores Cookbook: Gourmet Recipes at Discount Prices", Copeland showed "Good Morning America Weekend Edition" how to make these delicious dishes on the cheap, and upscale from the book.
Check out the recipes below:
For hors d'oeuvres, spread on a baked homemade pizza crust (see Pizza recipe in "Main Courses"), heat through, and cut into bite-size servings.
4 (6-ounce) jars Reese or Empress marinated artichoke hearts, chopped
1. Grease a 9" X 13" baking dish with margarine.
2. Drain artichoke hearts and layer on bottom of dish.
3. Top with spinach and sprinkle with garlic salt.
4. Cream the cream cheese and add the margarine and milk, beating until well blended
5. Pour over spinach and sprinkle with Parmesan/Romano cheese.
6. Cover and refrigerate for 24 hours.
7. Bake uncovered at 350°F for about 40 minutes, until top is bubbly and slightly golden.
¼ cup bread crumbs, about 3 slices of Oliver's French country white bread, or ¼ cup Manischewitz matzo meal
3 (5-ounce) cans Crider white chicken
½ teaspoon Heinz Worcestershire sauce
½ teaspoon Masters lemon juice
1 teaspoon Encore dried parsley
1 teaspoon Encore dried chives
½ teaspoon Gilroy Farms minced garlic
1 Country egg
Gold-N-Sweet vegetable oil for cooking
1. Toast bread slices without crusts in a 200°F oven until dry but not browned. Crumble into crumbs and set aside.
2. Rinse and drain chicken well. Put in a bowl. With a fork, flake meat until very fine.
3. Add Worcestershire, lemon juice, parsley, chives, and garlic. Mix well
4. Add egg, then bread crumbs, and blend well.
5. Form into quarter-size balls and refrigerate for at least 1 hour.
6. Heat enough oil in a wok or frying pan and cook until golden brown on both sides. Serve hot with peanut pesto (recipe follows).
This is a must with the chicken balls, but can be used for anything with which a peanut sauce is desired. This recipe makes enough for twice the chicken ball recipe — since the balls will vanish quickly, you're better off doubling them.
1 cup Fisher dry-roasted peanuts
½ cup Pearl River Bridge soy sauce
¼ cup Teddy's honey
1/3 cup water
1½ teaspoons Gilroy Farms minced garlic
½ cup Pure sesame oil
½ teaspoon Spice Supreme black pepper
1. In a food processor, finely grind the peanuts.
2. With processor motor running, add the rest of the ingredients through the feed tube.
3. Mix until mixture becomes a smooth paste.
4. Refrigerate until ready to use. This will keep for up to three days.
3 tablespoons Danish Creamery butter
3 tablespoons Cinch pancake mix
1 cup Springfresh milk
4 Foremost eggs, separated
Baja Pacific sea salt to taste
Heinz Worcestershire sauce to taste