ThriftyFun Recipes
Volume Two, Number 168, September 5, 2006
http://www.ThriftyFun.com
Hello,
Thank you Anna, Robin, Mary, Sandy, Lori, IMAQT1962 and Christi for today's recipes!
I hope everyone in the U.S. had a great labor day weekend.
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Recipe Requests
Organizing the Pantry
I have a small pantry and would like advice on how to organize it. Can you stack canned goods on the floor?
Onesummer from GA
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Deli Potato Salad Recipe
Does anyone have this recipe, I can only describe it, but maybe someone will recognize. Its a deli (cold) potato salad, there is a bacon flavor, no eggs, creamy texture but not mayo. It also had finely chopped softened (cooked?) onions. I asked, of course, they were not telling! Does anyone know how I can replicate this?
Thank you,
Laurie
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Storing Applesauce in Ziplock Freezer Bags
My neighbor gave me a big bag full of apples and told me she makes applesauce with them, and told me how. My question is this: I don't have jars to put the applesauce in and was wondering if I could put it in freezer type ziplock bags and put it in the freezer, without changing the taste, and how long it would last? Thank you for all suggestions and ideas on this!
jmz2005 from Illinois
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Recipes Using Powdered Milk
I have several bags of powdered milk. My family does not really care to drink it so I am looking for ideas on how to use it. Thanks a bunch to all who can offer some suggestions!
Ashley from Heart of Amish Country, PA
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Today's Recipes
Chocolate Malted-Milk Bars
Bars
Ingredients
- 1 one ounce square unsweetened chocolate
- 1/2 cup shortening
- 3/4 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 1 cup sifted flour
- 1/2 cup chocolate malted-milk powder
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup chopped walnuts
Directions
Melt chocolate square in top half of a double boiler; cool. In a large bowl, cream together next three ingredients until fluffy. Beat in eggs. Blend in melted chocolate.
Sift together dry ingredients; stir into creamed mixture. Fold in nuts. Spread in greased 8x8x2-inch baking pan. Bake at 350 degrees F for 20-25 minutes; cool.
Frost with Malt Frosting. Cut into squares.
Malt Frosting
Ingredients
- 2 Tbsp. soft butter
- 1/4 cup chocolate malted-milk powder
- dash of salt
- 1 cup sifted confectioner's sugar
- about 1 1/2 Tbsp. light cream
Directions
Cream butter, powder, and salt. Slowly beat in sugar and enough cream to make frosting of spreading consistency.
Enjoy!
By Sandy from WI from Stoughton, WI
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Scalloped Potatoes
Scalloped Potatoes
Ingredients
- 2 lbs. (about 6 medium) potatoes, peeled and thinly sliced
- 3 tablespoons butter or margarine
- 1/4 cup chopped onion
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 can (12 fluid ounces) Evaporated Milk
- 1 cup water
- 1/3 cup grated Parmesan cheese
Directions
Preheat oven to 350° F. Grease 11 x 7-inch baking dish.
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3 to 4 minutes; drain. Set aside.
Heat butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and water. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese.
Bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.
By Anna
Scalloped Potatoes II
Ingredients
- 6 Tbsp. flour
- 1/2 cup dry milk (optional)
- 1 tsp. onion powder (optional)
- Salt and pepper (to taste)
- 3 cups cold milk
- 4 cups potatoes, sliced
- 1 onion, sliced
- 3 Tbsp. margarine
- Ham, bacon or sausage, diced (optional)
Directions
In a quart jar place the flour, dry milk, onion powder, (if using instead of onion) and salt and pepper. Close and shake thoroughly. Add cold milk. Close and shake again until all the flour is dissolved. In a greased 3 quart casserole dish, layer the potatoes, onions, and meat (if using it), dotting each layer with margarine. Add the flour-milk mixture. Bake in a 325 degrees F oven for 1 1/2 hours. Serves 4. For Au Gratin Potatoes, add 1 1/2 cup of cubed or shredded cheese.
By Robin from Washington, IA
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Hurry Up Skillet Jambalaya
Ingredients
- 4 passes around the skillet of EV olive oil
- 2 large boneless, skinless chicken breasts, cut into chunks*
- 1 pound smoked sausage (Hillshire, Hickory Farms), sliced
- and cut into chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-3/4 cups instant rice
- 1 can (14 oz.) plus an extra 1/4 cup** chicken broth
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 can (16 oz.) your favorite dark beans (kidney, black)
- 1 can (16 oz.) your favorite light beans (pinto, northern)
- 1 can (10 oz.) Rotel (diced tomatoes w/green chilies)
Directions
Heat the oil over medium heat in a large skillet that has a lid. Drop in chunks of chicken and brown, remove and set aside. Drop in the sausage and brown, remove and set aside. Drop in onion and cook just until tender. Increase heat to medium high, toss in garlic and cook, stirring constantly for about 2 minutes. Return chicken to the pan, add rice and chicken broth and bring to a boil. Cover, reduce heat to medium and cook, covered for about 5 minutes. Meanwhile, rinse and drain both cans of beans. Add pepper, onion powder, oregano, thyme, and stir in the beans and tomatoes, mixing thoroughly to incorporate all the seasonings. (If you are using shrimp instead of chicken add the shrimp here) Cover, reduce heat to simmer and cook for about 10 to 15 minutes, or until chicken and/or shrimp have cooked through, and rice has absorbed the majority of liquid.
*Can substitute shrimp for the chicken, however, do not add the shrimp until the last 10 minutes so as not to overcook it.
**Can use 1/4 cup of white wine if desired, however, we just add the extra chicken broth and this works fine.
By Mary from Ocean Springs, MS
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Soft Pretzels
Ingredients
- 4 - 4 1/2 cups flour
- 2 Tbsp. yeast
- 1 1/2 cups warm water
- 1 1/2 tsp. salt
Directions
Dissolve yeast in water. Add flour and salt. Flour can be scant. Let rise for 15 minutes. Knead well and then make pretzels. Dip in 1/4 cup water with 2 tsp. soda. Bake at 400 degrees F for 15-20 minutes. Dip in melted butter after they are baked. Delicious served warm.
Topping Suggestions
- caramel sauce
- pizza sauce
- Cheese Whiz
- brown sugar and cinnamon
- cream cheese
- mustard
- jam
By Robin from Washington, IA
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Peanut Butter Bread
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 egg
- 1 cup milk
- 3/4 cup peanut butter
Directions
Cream sugar, egg and peanut butter. Add flour, salt and baking powder. Gradually add milk and mix just until combined. Pour into a loaf pan 8x4 inch size. Bake for 50-60 minutes at 350 degrees F until a toothpick comes out clean. Serve with grape jelly.
By Robin from Washington, IA
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Inside Out Bacon Cheddar Salmon Patty
Ingredients
- 1 can pink salmon
- 2 pieces garlic chopped
- 1 small onion chopped
- 1 large egg
- 1/3 sleeve saltine crackers crunched well
Directions
Ahead of time fry your bacon pieces slow as frying slow makes the flavor much better. Slice up cheddar cheese of your choice from the bar cheese size.
With all the first 5 ingredients mixed well by hand form thin patty for the bottom. Place fried bacon pieces in the middle, and then cheddar pieces on top of that. Form another thin pattie and place on top of first you've created and smash edges together. This recipe made me 3 softball size (before fried) patties. One is very filling and great with ketchup. They tend to fall apart so handle gently. I am not much of a fish lover and when I came up with this different way to make my 1.39 can of salmon different I was so amazed. I loved it! The flavor is terrific with the cheddar and bacon in there, mmm mmmm.
By Lori from Marion, AR
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Chewy Chocolate Chip Peanut Butter Cookies
Ingredients
- 2 cups butter or margarine, softened
- 2 cups peanut butter
- 3 cups brown sugar
- 1/2 cup white sugar
- 6 eggs
- 6 Tbsp. corn syrup
- 6 Tbsp. water
- 1 Tbsp. soda
- 1 1/2 tsp. salt
- 2 Tbsp. vanilla
- 8 cups flour
- 3 1/2 cups chocolate chips
Directions
Cream together first 4 ingredients. Add eggs and whip well. Add the next 5 ingredients and mix well. Add flour and chocolate chips. Bake at 325 degrees F for approximately 10-12 minutes. Do not overbake!
By Robin from Washington, IA
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Marbled Peanut Clusters
Ingredients
- 2 cups semisweet chocolate chips
- 1 1/2 cup peanuts
- 1 oz. vanilla flavored candy coating
Directions
Melt chocolate chips in saucepan over med heat until melted. Stirring constantly. Stir in peanuts. Drop by teaspoonfuls onto wax paper lined cookie sheet. Heat vanilla candy coating in saucepan over low heat until melted. Stirring constantly. Drizzle a small amount over each cluster swirl gently with a toothpick to create a marble effect. Chill 30 minutes or until firm
By IMAQT1962 from ILLINOIS
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Crockpot Hashbrown Meal
Ingredients
I love this crockpot hashbrown meal. I have made it for picnics and it went over great.
- 1 package Hashbrowns (32 oz size)
- 1 can cream of mushroom soup
- 1/2 cup Margarine
- 1 can Cheddar cheese soup
- 1 cup Sour cream
Directions
Put hashbrowns in crock pot. Mix soups and sour cream together. Pour over hash browns. Cut up margarine and stir into hashbrowns. Cook on low for 4 to 6 hours, stirring occasionally.
I have added bacon bits to this and next time, iwill add ham.
By Christi from Paducah, KY
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