ThriftyFun Recipes - March 17, 2008

Vol. 7, Num. 53, March 17, 2008 (Read It Online) Thank you Robin, Connie, Darlene, Cajun62234, Sharon, MCW and Marcia for today's tips and recipes! Submit Your Favorite Recipe! Need a recipe? Submit a request Thanks for reading, Susan Send to a Friend! Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter. Today's newsletter contains: Recipe Requests: Arby's Roast Beef Sandwich Recipe Recipes Using Canned Spinach Tippin's Restaurant Style Key Lime Pie Today's Food Tips: Link: Glycemic Index of Foods Spinach Dip Trick Using Ajowan Shamrock Cake Today's Contest Recipes: A St. Patty's Day Boiled New England Dinner Rigatoni and Ham Casserole Nutty Apple Muffins Robins's Recipe Corner: Bread and Butter Pickles (Microwave) Dijon Pork Chops Do-Ahead Mashed Potatoes Texas Caviar Dip Chicken Salad Oriental Today's Sponsor: Crafting for Fun and Money! If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml Recipe Requests: Arby's Roast Beef Sandwich Recipe I like the roast beef sandwiches from Arby's and was wondering if anyone had the recipe. Thanks in advance, Gloria from Saskatchewan Post Feedback: http://www.thriftyfun.com/tf77282803.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Recipes Using Canned Spinach I just came into a case of canned spinach and need some recipes for using it. Thanks Kathy from Columbia, MO Post Feedback: http://www.thriftyfun.com/tf77780721.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Tippin's Restaurant Style Key Lime Pie Does anyone have an easy recipe for Key Lime Pie? I would love to find the recipe they use at Tippin's restaurants. The pie was great and the topping was unbelievable! Fran from St Joseph, MO Post Feedback: http://www.thriftyfun.com/tf47396452.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Contests: Tip Contest Submit a Tip or Recipe! Photo Contest Submit a tip with photo! The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25! My Frugal Life Submit a My Frugal Life Essay! Today's Food Tips: Link: Glycemic Index of Foods http://www.glycemicindex.com/ Eating a lot of high GI foods can be detrimental to your health because it pushes your body to extremes. This is especially true if you are overweight and sedentary. Switching to eating mainly low GI carbs that slowly trickle glucose into your blood stream keeps your energy levels balanced and means you will feel fuller for longer between meals. Low GI diets help people lose and control weight Low GI diets increase the body's sensitivity to insulin Low GI carbs improve diabetes control Low GI carbs reduce the risk of heart disease Low GI carbs reduce blood cholesterol levels Low GI carbs can help you manage the symptoms of PCOS Low GI carbs reduce hunger and keep you fuller for longer Low GI carbs prolong physical endurance High GI carbs help re-fuel carbohydrate stores after exercise By Cajun62234 from Collinsville, IL Post Feedback: http://www.thriftyfun.com/tf58398293.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Spinach Dip Trick When I make spinach dip I use my food processor. I defrost the chopped spinach, rise and press or squeeze out the water well. Then put that into the food processor and pulse until it chopped finer. I then add the soup mix pulse again and then sour cream and/or mayo. Then pulse again until it is fully mixed. The end result is a much smoother blended dip, without chunks of unruly spinach or gritty areas of the soup mix. By Sharon from Cherry Hill, NJ Post Feedback: http://www.thriftyfun.com/tf83402732.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Using Ajowan Also Known As: Ajwain, Bishop's weed, Carom, Ground Elder Description: Originating from the Middle East this spice is most commonly found in Indian dishes but also in Iran, Egypt and Afghanistan. A member of the same plant family as cumin and caraway. It smells a lot like thyme. It has a much stronger but similar taste to thyme or caraway. If used raw it will dominate the dishes flavor. Most often used fried in oil or dry roasted. Using: Usually sold whole. Grind using a mortar and pestle or rubbing in between your hands. This spice is best suited for starchy dishes such as, breads, potatoes and beans. Storage: Keep away from light and in airtight storage container, whole seeds will keep indefinitely. Substitutions: Thyme, Caraway, Cumin. Interesting Facts: This seed is used for medicinal purposes to help with digestion. Adding this spice to beans and lentils will help offset the cause flatulence. Post Feedback: http://www.thriftyfun.com/tf89197402.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Shamrock Cake Pictured here is my first decorated cake and for the longest time I've wanted to learn this. Years ago when we were raising my son I never had the time or the extra money to buy the cake decorating tools. So in my later years, I'm learning to do this by a book. I purchased "Cake Decorating for Dummies" on http://www.amazon.com. The book is so easy to understand that I can learn how to do this on my own. I used a white cake mix and filled the layers with lemon filling, with cream cheese frosting. By MCW from NY Post Feedback: http://www.thriftyfun.com/tf35576637.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Today's Contest Recipes: A St. Patty's Day Boiled New England Dinner By Marcia Passos Duffy St. Patrick's Day is this Wednesday. If you're like me (by the way, despite the Duffy name, I am 'Irish' only by marriage!) you save that corned beef & cabbage dinner for this one special day a year. After a year, I always forget how to cook it, but I always go back to my favorite recipe - New England style with extra vegetables (you could add more veggies if you'd like, such as turnips and parsnips) -- that never fails to get rave reviews from my real Irish husband. New England Boiled Dinner Adapted from "The Nine Seasons Cookbook" by Pat Haley 4-5 pound corned brisket of beef Cold water 1 teaspoon dried basil &frac; teaspoon dried thyme 1 bay leaf 8 carrots, peeled 8 potatoes, peeled 2 onions, peeled and cut into quarters 1 small head green cabbage, cut into quarters Cover the beef with cold water and let stand for 30 minutes to draw out the excess salt. Remove beef and discard the water. Place the beef in a large pot and cover with fresh cold water. Add the basil, thyme, and bay leaf. Bring to a boil and reduce the heat to a simmer. Skim the fat from the surface as necessary.*** Cook gently for 3-4 hours until the beef is fork-tender. About 30 minutes before serving, add all the vegetables, except the cabbage. Add the cabbage 15 minutes before serving. Turn up the heat when adding the vegetables so that the broth is boiling. Turn down the heat to a simmer once broth boils. To serve, place the beef on a large platter and surround with the vegetables. Traditional accompaniments to a boiled dinner are pickled beets, mustard pickles and corn bread. ***NOW, FOR SOME OLD FASHIONED ADVICE... Here's advice on boiling meats from the 1845 cookbook by Esther Allen Howard entitled: "The New England Economic Housekeeper": "(Boiling meats) is the most simple of culinary processes (but is not often) performed in perfection. It does not require so much nicety and attention as roasting. To skim the pot well and keep it really boiling (the slower the better) all the while - and take it up at the critical moment when it is done enough, comprehends the whole art and mystery. This, however, demands a patient and perpetual vigilance, of which few persons are capable." ("If Esther has not put you off & made you feel not up to the task of making a simple corned beef dinner = read on".) "when the pot is coming to a boil, there will always, from the cleanest of meats and the cleanest of water, rise a scum to the top of it. Proceeding partly from the water; this must be carefully taken off as soon as it rises - the oftener it is skimmed and the cleaner the top of the water is kept the sweeter the meat." (Sounds unappetizing, but it's good advice!) Many thanks to the Historic Cookbook Project, which makes available many very interesting (and amusing) old cookbooks on the web at http://digital.lib.msu.edu/cookbooks/index.cfm Post Feedback: http://www.thriftyfun.com/tf346687.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Rigatoni and Ham Casserole What to do now that you have to finish up the ham. Kids really seem to love it. I really love this myself and it is something different from everything else when it comes to side dishes! Preheat oven to 350 degrees F. It will take 20-25 minutes to bake. It makes 4 servings so if you have teenage kids, Double! Cook: 2 quarts of water 2 tsp. salt 1 tsp. oil (The oil and salt keep the pot from boiling over) 3 cups Rigatoni or 1 3/4 cups Elbow Macaroni In large bowl add: 2 cups diced leftover ham 4 oz. (1 cup) shredded cheddar In medium saucepan, add all at once: 1/4 cup flour 2 Tbsp. margarine or butter 1/4 tsp. salt 1/4 tsp. dry mustard 2 1/2 cups milk Cooking constantly about 1 minute or until thick. Combine sauce with pasta mixture, add to 2 quart pan and toss; 2 oz (1/2 cup shredded cheddar) 1/2 cup potato chips Paprika, if you would like And it is ready to bake! Yea! And it is so good. I hope you like it! lol! By Darlene from Fairview, PA Post Feedback: http://www.thriftyfun.com/tf67172084.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Nutty Apple Muffins My sister shared this recipe with me. With apples and coconut they are moist, chewy and very tasty. Enjoy!! Ingredients 1-1/2 cups all-purpose flour 1-1/2 tsp. baking powder 3/4 tsp. salt 1/2 tsp. ground nutmeg 1/4 tsp. baking soda 2 eggs 3/4 cup sugar 1/3 cup vegetable oil 3 Tbsp. milk 1-1/2 cups diced peeled apples 1 cup chopped walnuts 3/4 cup flaked coconut Directions In a large bowl, combine the flour, baking powder, salt, nutmeg and baking soda. In another bowl, beat eggs, sugar, oil and milk. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened. Fill 18 greased muffin cups three-fourths full. Bake at 350 degrees F for 20 to 25 minutes or until a toothpick comes out clean. Cool muffins in pan for 10 minutes before removing to a wire rack. Yields: 1-1/2 dozen muffins By Connie from Cotter. AR Post Feedback: http://www.thriftyfun.com/tf39585052.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Robin's Recipe Corner: Bread and Butter Pickles (Microwave) Ingredients 1 large cucumber, sliced in 1/4 inch rounds (about 2 cups) 1 medium onion, sliced into thin rounds (about 3/4 cup) 1 cup granulated sugar 1/2 cup white vinegar 1 tsp. salt 1/2 tsp. mustard seeds 1/4 cup celery seed 1/4 tsp. turmeric Directions Mix together all ingredients in a 2 qt. microwave bowl. Microwave on high 7-8 minutes, stirring twice or until cucumber is crisp-tender and onion is translucent. Ladle into a glass jar (rinsed in hot water to prevent cracking); cover. Cool slightly and refrigerate. Makes about 2 1/2 cups. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf39961043.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Dijon Pork Chops Ingredients 4 lean pork chops (boneless) 1/2 cup dry bread crumbs 3 Tbsp. Dijon mustard 3 Tbsp. lemon juice Directions Heat oven to 375 degrees F. Trim all visible fat from pork chops. Spray 9x13 inch pan with nonstick cooking spray. Place bread crumbs in shallow dish. In another shallow dish, combine mustard and lemon juice; blend well. Dip both sides of each pork chop in mustard mixture, then in bread crumbs to coat. Place in spray-coated pan. Bake at 375 degrees F for 30-40 minutes until pork is no longer pink, turning once halfway through baking. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf84532975.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Do-Ahead Mashed Potatoes Ingredients 5 lb. potatoes, peeled and quartered 2 pkg. cream cheese (3 oz. each) 1 cup sour cream 2 tsp. onion salt 2 tsp. salt 1/2 tsp. pepper 1 egg 2 Tbsp. butter or margarine Directions Cook potatoes; mash until no lumps. Add rest of ingredients except butter or margarine. Mix again and let cool. Put into greased casserole. Dot with butter or margarine. Bake at 350 degrees F for 40 minutes. Can be prepared ahead and refrigerated. Makes 12 servings. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf83901408.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Texas Caviar Dip Ingredients 1 lb. black-eyed peas or 2 cans black-eyed peas, drained 1/2 cup Italian dressing 1/2 cup diced green pepper 1 medium red onion, chopped 1/2 cup chopped green onions 1 Tbsp. pimentos 1 Tbsp. salt 1/8 tsp hot pepper sauce 1 Tbsp. chopped garlic or 1/4 tsp. garlic powder Directions Mix mashed peas with dressing in a bowl. Add remaining ingredients, mixing well. Use with various kinds of chips or crackers. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf12793914.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Chicken Salad Oriental Ingredients 4 cups diced cooked chicken 1 can unsweetened chunk pineapple, drained (15 oz.) 1 can mandarin oranges, drained (11 oz.) 1 cup chopped celery 1/2 cup green peppers 1 cup low calorie mayonnaise 1 tsp. prepared mustard 5 oz. chow mein noodles 1/2 cup chopped ripe olives 2 Tbsp. green onion Directions Mix chicken with pineapple, oranges, celery, olives, pepper, and onion. Mix mayonnaise and mustard; add to chicken mixture. Allow to set several hours. Just before serving, mix with noodles. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf80011481.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Today's Sponsor: Crafting for Fun and Money! If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml More Stuff: Coupon Swap! Swap coupons with other ThriftyFun.com users.