Frugal Three Course Company Menu
Frugal moms like to entertain occasionally, and enjoy the company of close friends, family and colleagues. But sometimes entertaining can be difficult and expensive, especially if you’re expected to provide a three-course meal. Here’s a simple three course menu of easy-to-make recipes that’s as nice on your pocketbook as it is good to eat.
First Course: Clear Tomato Soup
1 small onion, chopped fine
2 T. butter or margarine
2 c. tomato juice
1 bay leaf
1 t. cloves
dash of basil
1 t. parsley
2 t. sugar
1 T. lemon juice
4 T. fresh cream
salt and pepper to taste
Saute onion in butter in a saucepan for about 7 minutes on low heat so they don’t brown. Add tomato juice. Add cloves, basil, bay leaf, sugar and parsley. Bring to a boil and reduce to low heat. Cover and simmer gently for about 15 minutes. Strain. Return soup to pan, add lemon juice and more salt and pepper to taste. Let sit until ready to serve then reheat. Ladle into warm bowls. Add 1 tablespoon cream on top of each.
One of the best things about this soup is that it can be prepared well in advance of the meal then takes only a few minutes to reheat. This frees up your time to prepare the other dishes.
Main Course: Spaghetti Bolognese
1 medium onion, chopped fine
1 clove of garlic, chopped fine or 1/8 t. garlic powder
2 T. olive oil
2 oz. mushrooms, chopped
1 lb. ground beef
1 can tomatoes or 4 fresh tomatoes, peeled
2 T. tomato paste
1 t. pepper
12 oz. spaghetti
1 T. butter or margarine
Saute onion and garlic in oil. Add mushrooms, cook and stir for 2-3 minutes. Add ground beef. Stir and cook until blended and meat is well done. Chop tomatoes and add to meat, then add tomato paste and pepper. Mix well. Cover and simmer for 30-40 minutes.
While sauce is cooking, cook the spaghetti in boiling, salted water for 10-15 minutes or until done. When tender, drain spaghetti, return to pan, adding butter and sprinkling with a dash of pepper. Toss to mix and keep warm over low heat.
Place spaghetti on a large serving dish, top with meat sauce and cheese.
Dessert: Raspberry Coulis
1 pint raspberries
1/4 c. sugar (or Splenda)
Strain raspberries to remove seeds. Add sugar or sweetener. Mix well. Serve over two scoops of ice cream.