Cheap & easy

If you buy groceries, you know that food prices are on the rise. You know that milk costs more. Eggs cost more. Oranges, apples and beans cost more, along with meat and poultry.

Increased energy and transportation costs have contributed to higher food prices, along with corn-related inflation driven by the increased production of ethanol.

But here's the encouraging news. Every good cook knows that when it comes to economizing in the kitchen, using cheaper ingredients doesn't have to mean a sacrifice in flavor. In fact, some of the most comforting dishes around are some of the least expensive to prepare.

• Gertie Casserole

Yield: Six to eight servings

2 tablespoons olive oil

2 pounds ground beef or ground turkey

1⁄2 a brown or yellow onion

2 medium cloves garlic, chopped

4 to 6 large leaves fresh basil, chopped

2 tablespoons chopped mixed herbs, such as thyme, parsley and rosemary

Salt and freshly ground black pepper

3 stalks celery, trimmed, sliced

4 carrots, sliced

2 cups frozen peas

2 large russet potatoes, peeled, sliced

Procedure:

Preheat oven to 375 degrees.

Heat oil in large deep skillet on high heat; add meat and brown well, breaking up meat into quarter-sized chunks with spoon or spatula. After about three to four minutes, add garlic and onions and continue to cook. When meat is brown on all sides but still a little pink inside add herbs and season with salt and pepper. Remove from the heat.

Place ground meat in bottom of covered casserole dish. Bracken uses a 9- by 13-inch oval casserole that is 6 inches deep. If you don't have a cover for the casserole dish, you can use aluminum foil. Layer vegetables on meat: carrots, celery, peas and potatoes on top. Season each layer of vegetables with salt and pepper as you go. Cover dish.

Place in middle of preheated oven. Bake 30 minutes. Remove cover or foil. Bake an additional 15 minutes or until potatoes brown and all vegetables are fork tender. Cool five minutes before serving. If desired, provide ketchup and sour cream for optional topping.

• Spaghetti alla Carbonara

Yield: Eight appetizer servings

4 eggs

4 ounces Parmesan cheese, freshly grated

1 teaspoon freshly ground black pepper

1⁄2 pound spaghetti

Optional: 4 tablespoons extra-virgin olive oil

3 pieces bacon

Procedure:

Cook spaghetti al dente according to package directions in large pot of boiling salted water. Drain pasta, reserving 2 tablespoons cooking water.

Place eggs in bowl and beat lightly. Add cheese and pepper; beat lightly and set aside.

Cut bacon into small rectangular pieces. Cook bacon in oil in large, deep non-stick skillet on medium heat until crisp. If bacon has enough fat you can use less oil or even no oil. Add drained spaghetti and cook about 30 seconds so spaghetti absorbs some bacon taste. Add reserved cooking water and gently simmer until most of water evaporates. Remove pan from heat. Add egg mixture and stir vigorously to make sure eggs don't scramble but remain creamy. Taste and adjust seasoning as needed. Serve in heated pasta bowl.

• Bacon, Lettuce and Fried Green Tomato Sandwich

Yield: One

1 sandwich bun

1 medium green tomato, cut into 3⁄4-inch-thick slices

2 to 3 tablespoons soft goat cheese

1⁄2 cup all-purpose flour seasoned with salt and freshly ground black pepper

1 egg, lightly beaten with dash of hot sauce, such as Tabasco

3⁄4 cup dried breadcrumbs or cornmeal (or a combination of both)

Bacon grease

About 1 to 2 teaspoons mayonnaise

3 slices bacon, cooked crisp

1 to 2 lettuce leaves

About 2 tablespoons red onion marmalade

• Cook's notes: Sauté sliced red onions with a little olive oil, garlic, thyme, sugar and red wine vinegar.

Procedure:

Toast cut sides of bun and set aside.

Spread goat cheese into the natural crevices in tomato slices. Dredge tomato in seasoned flour, then in seasoned egg and lastly into bread crumbs or cornmeal. Heat bacon grease in large, deep skillet on medium-high heat. Add tomato and fry until nicely browned on both sides. Spread bun with mayonnaise. Top with bacon, lettuce and fried green tomato. Top with generous spoonful of red onion marmalade and top part of bun.

• Baked Cauliflower Casserole

Yield: Four to 6 servings

2 heads cauliflower, trimmed, cut into florets

1 pound white cheddar cheese, grated

1⁄2 pound grana padano cheese, grated

1 cup heavy whipping cream

Dash ground white pepper

Dash ground nutmeg

Salt to taste

1 cup fresh bread crumbs

Procedure:

Preheat oven to 375 degrees.

Place cauliflower florets in large saucepan or Dutch oven. Add about 11⁄2 inches of salted water to pot and cover. Cook until just barely tender, checking water and cautiously adding more if necessary. Drain, reserving 1 cup of cooking water. Place cauliflower in 9- by 13-inch casserole.

In large bowl, toss cheeses, cream, pepper, nutmeg, salt and reserved cooking water. Spoon mixture over cauliflower. Sprinkle bread crumbs over top. Bake in preheated oven until golden brown and heated through, approximately 25 minutes.