Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

December 24, 2008
Celebrate the holidays with our old favorites

Happy Holidays from Shop Cheap.  Recipe researcher Sheila Kern and I  are sharing some of our favorite recipes for Christmas morning and beyond.


Orange French Toast

From:  (American Egg Board)

Yields 8 slices

It's fun to be creative with French toast. In this recipe, orange juice and peel, vanilla and nutmeg flavor the egg-milk soaking liquid for raisin bread. You could also use apple cider with cinnamon bread or any other juice, flavoring or spice along with a different type of bread.


6 eggs

1 tablespoon grated orange peel

1/2 cup orange juice

1/4 cup nonfat or low-fat milk

1/3 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon ground nutmeg

8 slices day-old raisin bread

Cooking spray

Confectioners' sugar, optional

In medium bowl, beat together eggs, peel, juice, milk, sugar, vanilla and nutmeg until well blended.

Place bread in single layer in 13 x 9 x 2-inch pan. Pour egg mixture over bread. Let soak, turning once, until liquid is absorbed, about 5 minutes. Evenly coat 2 baking sheets with cooking spray. Place bread slices in single layer on sheets.

Bake in preheated 375° F oven 12 to 15 minutes. Turn slices. Continue baking until browned, about 10 to 12 minutes.

Dust with confectioners' sugar.


Artichoke Dip



1 (14 ounce) can artichoke hearts, drained and chopped

1 cup mayonnaise

1 cup grated Parmesan cheese

1 (4 ounce) can diced green chiles


Preheat oven to 350 degrees F (175 degrees C).

Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.

Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.


White Wild Rice Turkey Chili


The addition of wild rice makes this version of White Chili really special.

Serving: 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 70 minutes


1 tablespoon olive oil

1 tablespoon butter

1 medium onion, chopped

2 minced cloves garlic

3 cups cubed cooked turkey

2 cups cooked wild rice

1 can Great Northern white beans

1 can white corn

2 cans diced chilies

15 ounces chicken broth

1 teaspoon cumin powder

dash of Tabasco sauce to taste

6 ounces shredded Monterey Jack cheese


1. Saute the onion and garlic in the butter and olive oil until soft.

2. Add the remaining ingredients except for the cheese and cook until piping hot. Place in individual bowls and garnish with cheese.


Green Rice (Broccoli, Cheese, and Rice Casserole)


2 tablespoons butter

1 onion, chopped

1 1/2-2 cups cooked brown rice

2 cups chopped broccoli

2/3 cup grated cheese

1/2 cup low-fat milk


Saute onion in melted butter.

Meanwhile, steam broccoli until tender; drain.

Combine all ingredients and bake in covered casserole at 350 degrees for 45 minutes.

Green Beans with Toasted Almonds


1 1/2 pounds fresh green beans, trimmed

1 tablespoon (1 turn around the pan) extra-virgin olive oil

1 tablespoon butter


Toasted slivered or sliced almonds, for garnish.

Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.

Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.

Garnish green beans with toasted slivered or sliced almonds.


Cranberry Sauce with Raspberry Vinegar (from Bon Appetit)


1 1/4 cups sugar

1/2 cup raspberry vinegar

1/4 cup water

12 ounces cranberries

1 cinnamon stick

1 tablespoon orange peel, cut into strips


Combine first 3 ingredients in heavy medium saucepan over medium-high heat.

Bring to boil, stirring until sugar dissolves.

Mix in cranberries, cinnamon stick and orange peel.

Reduce heat, cover partially and simmer until berries burst, about 10 minutes.

Remove from heat.

Cool completely (sauce will thicken as it cools).

Discard cinnamon stick.

Can be prepared up to 1 week ahead; cover and chill.


And lastly....

Chocolate Zucchini Cake

Bon Appétit / November 1995

Serves 12


2 ¼ cups sifted all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
½ cup (1 stick) unsalted butter, room temperature
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
¾ cup chopped walnuts



Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at

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