Affordable Summer Party Dinner For 6 Under $12.00

I rarely write a post about a specific meal unless it’s for an occasion, and have never included a full menu, but due to the current concern over food prices, I’m doing that this week. Last Sunday I had a chance to prove my plan to control food bills works by delivering a full dinner for 6 for under $12.00, and I did it, shopping in a regular supermarket, using only their flyer .One dish, the potato salad, allowed me to show how substitutions can reduce cost without sacrificing quality too.

The backstory is simple. My pool club hosted a charity fund raiser which combined the traditional Labor Day Picnic with the old practice of bidding for a “boxed “dinner. It was a blind process, the club setting prices for adults and children, a limit on servings to be ordered and agreeing to reimburse the volunteer chefs 50% of the cost. The bidders filled coded forms listing the number of adults and children, and any food allergies. I drew an order for 3 adults and 3 children, absolutely no nuts.

The meal I delivered was Teriyaki basted chicken with crispy, garlic dusted skin, cold French style green beans with fresh lemon balm, sweet potato salad in lime-ginger-chili marinade with fresh mint, chopped iceberg lettuce salad with fresh oregano and Thai basil in rosemary-garlic vinaigrette and a peach & plum pie. I considered it important in planning that all the dishes be unaffected by the hot weather.

Obviously, I was mindful of the total cost. The less I spent, the greater the percent of the agreed price for the dinner went to charity. As I said, I didn’t use coupons, bargain racks or special value stores. That doesn’t mean I didn’t look for advantages. Following my usual practice, I carefully studied the market flyers to plan the meal. I found one with enough specials to let me outline the dinner. Featured were fresh chicken, thighs and drums@ $0.98 lb. frozen name brand vegetables, 16oz.bag- 10/$10, lettuce $1.28 each, and peaches and plums @ $0.68 lb. with $25.00 purchase. The sweet potatoes were regular price, but everything else I needed was on special. Adding my own groceries made me eligible for the coupon.

I do admit I used my own staples for the pie crust, condiments, seasonings and fresh herbs for flavorings and didn’t include them in my total, but they aren’t regularly considered in these calculations because they aren’t replenished weekly. I bought the full 3lb. of thighs, used 4 and averaged the price, but I didn’t want 3 lb. of drums, so I paid full price for the 6 I needed. I’ve included that. Had I bought the sale product, the total would have been even less. The accounting is printed below and the recipes follow it. I think you’ll agree this was a complete, nutritious and interesting dinner.
However, cooking good meals is my business, I’m more proud, considering today’s food prices, of being able to bring this one in so reasonably. I did it by following my Diet for the Food Dollar Plan as explained in my book How to Control Food Bills, available on the site bookshelf.

ACCOUNTING:
Chicken @ $0.98 lb. family pack 3lb or more was $4.22 -10 thighs in pack=$0.42 each= $1.68
Chicken @ $1.18 lb.- 6 drums $2.89
French cut green beans $1.00 Lettuce – 1 head iceberg $1.28
3 Sweet potatoes @ $1.08 lb. $2.36
Peaches and Plums @ $0.68 lb. 6 items, 3 each $2.44
TOTAL——————- $11.65

RECIPES
Teriyaki Basted Garlic Dusted Chicken Serves 6
6 chicken pieces, breast thighs, drums or one whole roasting chicken
About 1 Tbs. Teriyaki sauce per piece, or side of chicken, less for drums + 2 Tbs.
2 tsp. garlic powder –more if needed
½ envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add 11/2 to 2 cups water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add 1-2Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces, more if needed for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side or remove from pan and allow to come to room temperature, Optionally, strain and chill pan juice to make aspic to serve on the side.

Lemon Seasoned French Cut String Beans Serves 6-8
16 oz. package of frozen beans
2 tsp. olive oil
1 1/2tsp. chicken bouillon granules
2 Tbs. chopped lemon balm leaves

OR if fresh herbs aren’t available use lemon pepper and omit bouillon
Cook beans as per package directions, drain and toss with oil, seasonings and herbs, if using. Serve warm or chilled.

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2 lbs. sweet potatoes
1/3 cup fresh lime juice – (I used ¼ cup concentrated+ water to equal 1/3 cup.)
1 Tbs. minced fresh ginger – (I used a rounded ½ tsp. powdered)
1 jalapeno minced- (I used a few drops of hot sauce)
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped – (omitted)
1 Tbs. lime zest – (omitted)
2 Tbs. chopped fresh mint
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm and cool. Blend the next 4 ingredients adding oil in a stream to make a vinaigrette, season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled. Toss gently again and bring to room temperature before serving. Do not make garnish ahead.

Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add oil in 3 parts, shaking between. If using a blender or bowl add oil in a thin stream with machine running or constantly stirring.
Toss with lettuce in bite sized pieces*
ADD-1 cup fresh herb leaves and blossoms if available.—chives, oregano, ant type of basil, cilantro etc.
*Greens can be stored in water, chilled, for a few hours, then drained and tossed with dressing.

Peach-Plum Fruit Pie Serves 8-10
For Filling-
1 ½ lbs. fruit pitted, peeled if needed and sliced if needed, I used 3peaches and 3 plums
1 tsp. cinnamon (optional)
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
¼ cup dried fruit – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained. (raisins or craisins)
When dough is ready, toss all the ingredients gently and fill pie shell.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – – this can be Crisco, butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top. Crimp edges.
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.