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The recipes: Cheap eats

For an economical and nutritious oven meal, Paula Tsufis of Duluth suggests roasted chicken leg and thigh quarters, which she says are always a good buy compared with other protein and meat sources.

For an economical and nutritious oven meal, Paula Tsufis of Duluth suggests roasted chicken leg and thigh quarters, which she says are always a good buy compared with other protein and meat sources.

Cajun Roast Chicken Quarter

4 whole chicken legs (drumstick and thighs together)

1 onion, diced into large pieces

1-1/2 tablespoons Cajun seasoning mix (store-bought or use recipe below)

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If chicken is frozen, thaw overnight in the refrigerator in a plastic bag to catch any drippings. Arrange chicken leg and thigh quarters and onion pieces in a baking or roasting pan. Sprinkle with Cajun seasoning mix. Bake at 375 degrees for about 1 hour (or until internal temperate is 180 degrees), basting once or twice during cooking.

Yield: 4 servings.

Tsufis adapted this Cajun seasoning mix from a recipe she found on the Internet. This recipe makes just enough for the Cajun roast chicken.

Cajun Seasoning Mix

1 teaspoon salt

1/2 teaspoon each of garlic powder, onion powder, dried thyme, dried oregano, black pepper, paprika and cayenne pepper

Combine ingredients.

Yield: 1-1/2 tablespoons.

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Tsufis created this recipe for vinaigrette coleslaw, which keeps well in the refrigerator for several days to a week. That's much longer than creamy coleslaw, making this version better for leftovers.

Tangy Red Cabbage Coleslaw

1 small head red cabbage, cored and finely shredded

2 tablespoons carrot, shredded or finely chopped

2 tablespoons onion, finely chopped

1/2 cup plus 2 teaspoons vinaigrettedressing (combine 1/4 cup vegetable oil, 1/4 cup cider vinegar, 1/2 teaspoon dry mustard, 1 teaspoon granulated sugar, salt and pepper to taste)

Combine shredded cabbage, carrotand onion with dressing. Toss and serve. Store leftover coleslaw in refrigerator.

Yield: 6 servings.

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