ThriftyFun Recipes - April 15, 2008

Thank you Robin, Connie, melody_yesterday, Nell, Darlene, Gary and Liz for today's recipes and food tips!

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Recipe Requests:

• Cooking Thrifty Meals For Two

Today's Food Tips:

• Pie Crust Tips
• Coffee Filters for Taco Holders

Today's Contest Recipes:

• Mexican Omelet
• Easy Pasta Dinner
• Italian Ricotta Cake
• Speedy Barbecue Sauce
• Easy Strawberry Pie

Robins's Recipe Corner:

• Peppered Pork Tenderloin
• Nanaimo Bars
• Shrimp Aspic
• Cheesy Chicken Noodle Casserole
• Ugly Duckling Pudding Cake
• French Salad Dressing

Crafting for Fun and Money!

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Cooking Thrifty Meals For Two

I'm a thrifty 28-year-old, who is married without children. I always look for ways to be thrifty and save the money God has blessed us with. However, I'm having trouble when it comes to meal plans for two.

Most of the "good value" items in the grocery store come in large quantities, and when I buy them, most of the food goes bad before we eat it all. And stores charge more if you buy smaller portions. I've tried freezing extra foods, but even taking extra care to prevent freezer burn doesn't really work, and the food doesn't taste as good.

How can I make tasty meals for two on a budget? Do you all have any tips for which bulk items freeze well, and for how long?

Katy from Nashville, TN

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Pie Crust Tips

In making pie crust, the less it is handled the flakier it will be; kneading or handling it makes it tough. Just work it up with your hands until all the flour is worked into dough after adding liquid. Cutting in the shortening or butter or lard with a pastry blender is a much more efficient way of getting the job done.

By Nell from Alabama

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Coffee Filters for Taco Holders

Put cheap coffee filters (often 200 for a $1 here) to use as taco holders. Hold the taco in it to your mouth as you would without it and it catches the"fall out"! Quite a lot less expensive than napkins!

By melody_yesterday from Sedalia, Missouri

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Mexican Omelet

This was a Sunday breakfast when in Guadalajara and siblings were visiting. I still make it occasionally.

Ingredients

• 2 eggs
• 1 Tbsp. each; chopped green olives and green chilies
• 1/4 tsp. salt
• 2 tsp. butter or margarine*
• 3 or 4 Tbsp. medium hot chuncky salsa, warmed

Directions

Slightly beat eggs. Add chopped olives, chiles, and the salt. Heat butter in a 6 or 7-inch pan. When butter just begins to brown, pour in egg mixture all at once. As soon as the bottom begins to set, lift edges to let the uncooked portion flow into contact with the center of the pan. When cooked, turn omelet out of pan onto plate. Top with heated salsa. Serve with a side order of refried beans and a heated tortilla.

*When living in Guadalajara, there was no refrigeration so butter was out of the question. A lot of lard or oil was used. I now use butter or margarine. I also occasionally add fine chopped ham or a bit of browned sausage to my omelets along with the original ingredients.

By Connie from Cotter, AR

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Easy Pasta Dinner

This recipe is so simple and one of those meals where you can have it made in about 30 minutes.

Ingredients

• 1 lb of ground beef
• 2 1/2 cups water
• 3 cups mostaccioli uncooked
• 1 jar (26-28 oz.) spaghetti sauce
• 1 package shredded mozzarella cheese divided
• 2 oz. Parmesan cheese

Directions

Brown meat in large skillet, drain. Add water, bring to a boil then reduce heat to medium-low. Stir in pasta. Simmer 15 minutes or until pasta is tender. Stir in spaghetti sauce and 1 cup of the mozzarella and Parmesan cheese, cover. Cook 3 minutes or until cheese is melted. Now, if you have Italian Bread, you're set! Enjoy is all you have to do now! By Darlene from Fairview, PA

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Italian Ricotta Cake

Ingredients

• 1 package Duncan Hines Butter cake mix
• 3 eggs
• 15 oz. Ricotta cheese
• 1/2 cup sugar
• 1 tsp. vanilla
• 1 cup chocolate chips
• 1 cup confectioners sugar

Directions

Prepare cake mix as directed. Do not bake yet. Pour 9x13 inch pan. Mix together remaining ingredients. Pour on top of prepared cake batter. Bake at 350 degrees F for 40 to 45 minutes, until golden brown. When cool sprinkle with confectioners sugar and chocolate chips. Keep this cake in the refrigerator but take it out ahead of time and serve at room temperature.

By Gary from NJ

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Speedy Barbecue Sauce

Ingredients

• 1/2 cup ketchup
• 1/4 cup red wine vinegar or cider vinegar
• 1 Tbsp. molasses
• 1 tsp. celery seed
• 1/2 tsp. garlic powder
• 1/2 tsp. chili powder

Directions

Combine all of the ingredients in a screw-top jar. Seal, shake well until mixed. Store in the refrigerator

Source: This is just an old recipe I have had for a long time

By Liz from Bisbee, AZ

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Easy Strawberry Pie

Ingredients

• 2/3 cup boiling water
• 1 pkg. {4-serving size} Jell-O Strawberry Flavor Gelatin
• Ice cubes
• 1/2 cup cold water
• 1 tub {8 oz.} Cool Whip, thawed
• 1 cup chopped strawberries
• 1 ready-to-use graham cracker crumb crust {6 oz.}
• 1 cup sliced fresh strawberries

Directions

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes, or until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 minutes, or until mixture is very thick and will mound. Spoon into crust.

Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. Store in refrigerator.

Makes 8 servings

By Connie from Cotter, AR

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Peppered Pork Tenderloin

Ingredients

Marinade:

• 2 cups vegetable oil
• 1/3 cup soy sauce
• 1/4 cup honey
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 2 pork tenderloins

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 tsp. salt
• 1/3 tsp. white pepper
• 1/2 tsp. garlic powder
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Worcestershire sauce

Directions

Mix ingredients for marinade. Place tenderloins in a container that can be sealed tightly. Pour marinade over tenders and allow them to marinate for at least 6 hours in refrigerator; turn container often. Sprinkle tenders with Lawry's seasoned salt and fresh pepper before and during grilling. Combine sauce ingredients and chill for several hours prior to serving.

By Robin from Washington, IA

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Nanaimo Bars

Ingredients

• 2 cups graham cracker crumbs
• 1 cup flaked coconut
• 1/2 cup chopped walnuts
• 1/2 cup butter or margarine
• 1/4 cup sugar
• 3 Tbsp. cocoa
• 1 egg
• 1 tsp. vanilla
• 1/4 cup soft butter or margarine
• 2 cups powdered sugar
• 2 Tbsp. hot water
• 2/3 cup semi-sweet chocolate morsels or chips

Directions

In bowl, combine crumbs, coconut, and nuts; blend. Set aside. In a small saucepan, place 1/2 cup butter and sugar. Heat until butter is melted. Stir in cocoa. Stir until mixture is smooth and sugar is dissolved. Blend in egg and vanilla. Mix well. Add to crumb mixture in bowl. Mix until combined. Turn batter into a lightly oiled (not greased) 8 inch square pan. Press firmly to make a smooth surface. Place in freezer while preparing next layer. In a bowl, blend soft butter, powdered sugar, and hot water. Blend until smooth and well mixed. Spread over chocolate layer. Smooth top. Melt chocolate and stir until melted. Spread over cookie base. Cover. Chill about 30 minutes or until set. Cut into bars.

By Robin from Washington, IA

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Shrimp Aspic

Ingredients

• 3 Tbsp. gelatin in 1/4 cup cold water
• 1 can tomato soup
• 1 can water
• 8 oz. cream cheese
• 3/4 cup chopped celery
• 3/4 cup chopped green onions
• 2 cups boiled shrimp, cut in small pieces
• 1 cup Miracle Whip
• 1 green pepper, chopped
• 2 dashes salt and pepper

Directions

Soak gelatin in the 1/4 cup cold water. Heat soup and water to boil. Add gelatin and cream cheese; stir until dissolved. Cool. Add Miracle Whip and other ingredients. Pour in individual molds or 9x13 inch pan. Makes 10 or 12 servings.

By Robin from Washington, IA

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Cheesy Chicken Noodle Casserole

Ingredients

• 1 small pkg. uncooked macaroni or noodles
• 2 cans cream of mushroom soup
• 2 cups milk
• 1 onion, chopped fine
• 1/2 lb. Velveeta, cubed
• 4 hard-boiled eggs, chopped
• 2 cups cooked chicken

Directions

Mix all together. Let stand overnight, covered, in the refrigerator. Bake 1 hour at 350 degrees F.

By Robin from Washington, IA

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Ugly Duckling Pudding Cake

Ingredients

• 1 pkg. yellow cake mix
• 1 instant lemon pudding
• 4 eggs
• 1/4 cup oil
• 1 can fruit cocktail (juice too), 16oz.
• 1 cup coconut

• 1/2 cup chopped nuts
• 1/2 cup light brown sugar

• 6 Tbsp. butter
• 3/4 cup sugar
• 3/4 cup milk
• 1 cup coconut

Directions

Beat first 6 ingredients on medium speed 3 minutes. Put in greased and floured 9x13 inch pan. Sprinkle on topping #1. Bake 45-50 minutes. Cool 15 minutes. Topping #2: Boil butter, sugar, and milk 2 minutes. Add coconut. Spoon carefully over cake; spread a bit with knife.

By Robin from Washington, IA

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French Salad Dressing

Ingredients

• 1 can cream of tomato soup
• 1 cup salad oil
• 3/4 cup vinegar
• 1 cup sugar
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. paprika
• 1 Tbsp. dry mustard
• 1 Tbsp. Worcestershire sauce
• 1 clove garlic, peeled and sliced

By Robin from Washington, IA

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