Aldi

Ingredient	Price	Quantity	Unit
baking powder	$0.99	8.1	oz
basmati rice	$4.79	10	cup
beef broth	$1.19	32	oz
broccoli	$1.29	1	ct
brownie mix	$0.85	1	ct
Canned biscuits	$0.99	1	ct
Cherry Pie Filling	$1.69	1	ct
chicken broth	$1.19	32	oz
chili sauce	$0.95	1	ct
Cool Whip	$0.79	1	ct
cream cheese	$0.79	1	ct
diced ham	$2.99	2.25	cup
egg noodles	$1.09	1	ct
evaporated milk	$0.65	1	ct
frozen Raspberries	$1.85	1	ct
ground beef	$2.79	1	lb
instant vanilla pudding	$0.49	1	ct
Italian Hot sausage	$2.49	1	ct
Marshmallows	$0.89	1	ct
masa harina	$1.95	4	lb
milk	$1.99	16	cup
mushroom stem/pi	$0.55	1	ct
oats	$2.39	15	cup
orange juice concentrate	$1.19	1	ct
sourdough bread	$2.59	1	ct
Strawberry Jelly	$1.79	18	oz
sugar	$1.19	8	cup
Sweet Relish	$1.19	32	T
tomatoes	$1.69	2	ct
tuna	$1.12	1	ct
vanilla ice cream	$3.99	144	oz
yellow cake mix	$0.85	1	ct

Hash Browns

Baked potato, left over, cooled

1 Tablespoon Butter

salt and pepper to taste

Shred an already baked and cooled potato.

Heat a cast iron pan with butter till it melts on medium high heat, I use level 7.

Sprinkle the shredded potatoes on the pan trying to not let any be separated from the bunch.  You want an even layer, not a mound.  Press with the back of the spatula.

Cook for 4 minutes.

I like to divide the layer into quarters to make it easier to flip when it gets close to the end of the four minutes.

Flip and sprinkle with salt and pepper if desired.  Be careful because they should already be salty from the baking process.

Cook for 4 minutes.

Note: If making more than one batch of hash browns, wipe cast iron pan clean and let cool for a minute or two before starting the next batch.  If not they will look like they were burned from the previous butter, still edible just not as nice to look at.

Also yummy if you cook with with some sliced green onions mixed in with the shredded potatoes!  

Note:  If making a large batch you can also use a griddle. Heat to 350 and follow same instructions.

Baked Potatoes

Baking potato, I like Russett
olive oil
Kosher salt

1 stick Butter, softened

1 cup Sour Cream

2 cups Cheese

1 bunch Green Onions

2 lb. Bacon

Preheat the oven to 400.

Scrub the potato

Pierce the skin several times with a fork or steak knife.

Rub the skin with olive oil.

Take a pinch of salt and rub over the whole potato making sure to place it on the baking sheet with the pierced side up.

Bake for 1 hour.

The potatoes will be ready to eat the moment they come out of the oven, so time the rest of your meal accordingly.

Take the potatoes out of the oven and use a thick, dry, clean dish towel to pick up a potato (warning: it's hot). Then slam the potato down on the counter; The potato should burst open, revealing the fluffy and steaming interior. You don't want to smash it so hard that hot potato pieces go flying across the kitchen, but you'll need to use enough force to really disrupt the insides and tear open the skin. It's totally normal for the potato to lose its shape in the process — that just means it's extra fluffy, and you can gently push it back together a little to serve.

Top with desired toppings such as butter, sour cream, cheese, green onions, and bacon.