THE HOME COOK : Cook ‘n’ Save

Money doesn’t guarantee a good meal, either in a restaurant or a supermarket. One of the few bright spots during a recession is knowing that you can eat well if you know how to cook.

When I was first married, money was in short supply, and so was my cooking experience. My repertoire was limited to hamburgers, spaghetti with meat balls and cinnamon toast. I remember my first attempt at roasting a chicken: A friend had told me to wash it before roasting, so I scrubbed the bird in a bath of Tide soap. But unless you burn the food badly, you can generally eat your mistakes.

The following recipes, which are high in healthful ingredients and low in cost, will soften the harsh realities of the current recession. Leek-and-Potato-Soup may be made with onions instead of leeks if onions are what you have on hand. Should you be using leeks, remember that they tend to be gritty and need careful cleaning. Cut off the roots and the coarse green tops, cut lengthwise through the remaining green tops starting within an inch of the white bottom, separate the stiff leaves and rinse well under cold, running water. A nice garnish for this soup is finely chopped green onions (the green part) sprinkled on top just before serving.

Spoon Bread, one of the best dishes I know for pleasing people, makes a fine supper dish if a little chopped ham, bits of bacon or pieces of diced Fontina cheese are added. Thick slices of tomato, or a red onion and lettuce salad are good side dishes with warm toast or warm crackers.

The Baked Vegetables With Cheese is simple to fix with the aid of a food processor. The dish features a combination of nourishing ingredients put into a casserole and baked for less than an hour. Corn bread and a dish of applesauce go well with this supper.

LEEK (OR ONION)-AND-POTATO SOUP

3 tablespoons butter

6 leeks, sliced very thin, or 6 small onions, finely chopped

3 stalks celery with leaves, sliced very thin

4 cups water

2 medium potatoes, peeled and diced

3 cups milk

Salt, pepper

Melt butter in large pot over medium heat. Add leeks and celery and saute about 10 minutes. Stir in 1 cup water. Cover and cook 10 minutes. Stir in 1 more cup water. Cover and simmer additional 10 minutes.

Add potatoes and 2 more cups water. Cover and cook 10 minutes. Stir in milk. Cover and cook until potatoes are just tender, about 10 minutes more. Season to taste with salt and pepper. Stir, cook 1 to 2 minutes and serve. Makes 8 servings.

Note: If thicker consistency is preferred, place finished soup in manageable batches into food processor and process until smooth. Reheat if needed to serve hot.

Each serving contains about:

249 calories; 230 mg sodium; 55 mg cholesterol; 19 grams fat; 17 grams carbohydrates; 4 grams protein; 1 gram fiber; 69% calories from fat.

SPOON BREAD

2 1/2 cups water

1 teaspoon salt

1 cup cornmeal

2 tablespoons butter

4 eggs, well beaten

1 cup buttermilk

1 cup corn kernels, optional

6 slices bacon, fried crisp and crumbled, optional

1 cup chopped ham, optional

Stir 1/2 cup of cold water into cornmeal. (This prevents lumping when cornmeal is added to boiling water.)

Bring 2 cups water to boil. Add salt, then slowly add cornmeal, stirring constantly. Cook 1 minute. Beat in butter, eggs and buttermilk until smooth. Add corn kernels, bacon and ham, not to exceed 2 cups total. Pour batter into buttered 2-quart casserole and bake at 400 degrees until straw inserted in center comes out clean, about 40 minutes. Serve hot. Makes 6 servings.

Each serving without optional ingredients contains about:

182 calories; 841 mg sodium; 153 mg cholesterol; 8 grams fat; 20 grams carbohydrates; 7 grams protein; 0 fiber; 39% calories from fat.

BAKED VEGETABLES WITH CHEESE

4 cups leeks, finely chopped

2 cups finely chopped Swiss chard leaves, red or green

4 cups spinach leaves, finely chopped

3 eggs, beaten

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon black pepper

1/4 pound Fontina cheese, grated

4 tablespoons butter

Mix together chopped leeks, chard and spinach in large bowl. (There should be about 10 cups, lightly packed.) Combine beaten eggs with flour, salt and pepper in another bowl. Mix well. Add egg mixture to vegetables, then stir in grated cheese.

Butter 2-quart casserole with 1 tablespoon soft butter. Pour vegetable mixture into prepared casserole and dot top with remaining 3 tablespoons butter. Bake at 350 degrees until center is firm, about 35 to 40 minutes. Makes 4 servings.

Each serving contains about:

328 calories; 1071 mg sodium; 223 mg cholesterol; 24 grams fat; 14 grams carbohydrates; 15 grams protein; 1.43 grams fiber; 67% calories from fat.