October is the third annual Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, delicious features, chef profiles, unique articles on everything food, as well as the winners of our "Best of Dining 2009."

For OnMilwaukee.com's dining month, I thought some quick and inexpensive (stretching out that last week before payday) meals might be a fun little feature.

Many of these are dinners I ate growing up, and my mom ate growing up before me. They literally end up being pennies a serving and are quick and easy to throw together using ingredients that you either usually have on hand, or can be picked up for a buck or two. So, there's nothing gourmet here, but each recipe will cover your major food groups and fill your gullet.

Creamed chipped beef on toast (Just like mom used to make)

Serves 4

8 slices of sandwich bread, toasted
8 oz. of Buddig beef sandwich meat
½ cup canned or fresh sliced mushrooms
2 tbsp. butter
2 tbsp. flour
1 ½ cups milk
1/8 tsp. cayenne pepper
Black pepper and salt to taste

Slice your sandwich meat into medium sized pieces about ¾ of an inch square. If you are using fresh mushrooms, heat them in a small saute pan over medium heat with a little bit of butter.

In a medium sauce pan over medium heat, melt the butter. Whisk in the flour, carefully pulling it in from the edges of the saucepan. When the flour and butter form a paste, slowly stir in the milk, about ¼ cup at a time, and continue stirring. The mixture will begin to thicken. Bring to a rolling boil and stir in the lunch meat and mushrooms. Season the roux with cayenne, salt and pepper to taste.

If you like, you can add fresh or frozen peas into the sauce at the end just long enough to heat them through.

Serve the creamed chipped beef over slices of warm toast.