ThriftyFun Recipes
Volume Three, Number 11, January 16, 2007
http://www.ThriftyFun.com
Hello,
Thank you Trudy, Robin, Sue, Coreen, Christi and Amy for today's recipes.
What is the first recipe you learned how to make? Post it below.
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Susan
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Recipes Using Turnips
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Today's Recipes
Bourbon Balls
Ingredients
- 1/2 cup butter (not oleo)
- 1 lb. Powdered sugar
- 1 tsp. vanilla
- 4 Tbsp. Bourbon
- Dipping chocolate, sweet
Directions
Roll into balls, nuts are optional. Heat 1 package chocolate in double boiler; dip balls in chocolate. Use fork, toothpick or fingers. Put on waxed paper until chocolate hardens. Keep in refrigerator.
By Trudy from Springfield, IL
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Peaches Alaska
Ingredients
- 6 well-drained peach halves
- 1 can cranberry sauce (1lb. size)
- 2 egg whites
- 3 Tbsp. sugar
Directions
Place peaches in a shallow pan and fill the center of each with cranberry sauce. Beat egg whites until frothy, gradually add sugar and continue to beat until stiff but not dry. Pile meringue over peaches and bake for 15 minutes in a 325 degree F oven. Serve warm.
By Robin from Washington, IA
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Meatloaf in Muffin Tins
Foil Liners
Instead of putting your meatloaf in a loaf pan put it in a muffin tin. It only takes 20 minutes to cook that way and is much less greasy. Another tip I just figured out; it was kinda a mess after cooking them this way, so I used some of these thin metal liners that come with cupcake liners. I used the cupcake liners awhile back and saved the outer metal ones, figuring I might find a use for them one day. Well I now have one. Cleanup was a breeze because there was none.
By Christi from Paducah, KY
More Crispy Parts
My sister starting doing this because everyone fought over the crispy end pieces, now with the muffin loaves, everyone gets a crispy piece.
By Regina
Great for Freezing
I've been cooking my meatloaf in the larger muffin size pans now for about 3-4 years. It's so much easier. After they're cooled, I pop them in a big ziploc or freezer container and in the freezer they go, until I'm ready for some of them. I usually make several pans of them, so I have plenty for lots of meals. Just bring out how many I need for a quick meal, a few minutes in the microwave and they're ready! There's nothing faster than that!
By badwater
Cooking for Two
My husband and I love meat loaf. There are just the two of us now so I bake my meat loaf in a muffin pan. I quick freeze the ones leftover and put them in a ziplock bag. When I want meat loaf I take out how many I want.
By Hazel Rabenaldt
Microwave Muffins
To shorten the cooking time of meat loaf, bake individual servings in a muffin pan. The smaller portions of the meat mixture cook more rapidly than a single loaf. To save even more time, use a microwave-safe muffin pan and cook your meatloaf muffins in the microwave!
By M. Day, Ohio
Meatloaf Muffins Recipe
Another time saving tip is this yummy and easy meatloaf recipe.
Ingredients
- 1 lb ground beef
- 1 box savory herbs stove top stuffing
- 2 eggs
- 1 cup of water
Directions
Mix all together and put into muffin tins & bake for 30 minutes at 350 degrees F.
By Amy
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Pink-and-Green Salad
Ingredients
- 1 package (regular size) lime gelatin
- 1 cup hot water
- 1 cup applesauce
Directions
Dissolve the gelatin in the hot water and add the applesauce. Pour into a mold and chill until set. Cut into servings and place on lettuce, topped with the following dressing:
Dressing Ingredients
- 1/2 cup salad dressing
- 2 Tbsp. mashed strawberries
Dressing Directions
Mix these ingredients well together. Top the pale green salad with this pink dressing for a very pretty salad.
By Robin from Washington, IA
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Junk Pie
After raising my four children, I am now "down" to one (and one who keeps coming back!) My daughter and I don't eat meat, so it's always a challenge to come up w/good, fast, healthy, and yummy meals. I made this concoction last night, and it's a hit! I call it Junk Pie
In a pie plate, spread some sauce, Burger crumbles made from soy, then layer cooked pasta of your choice, Asiago cheese, some leftover cream of mushroom soup, (thinned w/rice milk), more pasta, a little sauce, a different cheese. Top with some (quickly cooked in the microwave) broccoli florettes, some sauce, and cheese. Bake in preheated oven, (300 degrees F) for about 20 minutes. Remove, let cool a bit, then serve with a salad, and a favorite bread. It's delicious! And you can use whatever you have on hand, other veggies, or different kinds of cheeses, etc. Enjoy!
By Sue from Oneonta, NY
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Unusual Tuna Casserole
Ingredients
- 1 can cut green beans
- 1 1/4 cups liquid from beans or water
- 1 can condensed Cheddar cheese soup
- 2 cans tuna
- 2 Tbsp. chopped onion
- 1/4 tsp. dried leaf thyme
- 1 1/3 cups Minute Rice
- 1/2 cup shredded Cheddar cheese
- 1 can whole pimientos
Directions
Drain beans, add enough water to bean liquid to make 1 1/4 cups. Combine with undiluted soup in saucepan. Stir in beans, tuna, onion, and thyme. Bring to a boil, stirring occasionally. Add rice to mixture. Turn into large casserole and sprinkle with shredded cheese. Decorate top with slices of pimiento. Cover. Bake in 400 degree F oven for 20 minutes. Serves 8-10 people.
By Robin from Washington, IA
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Pork Chop Casserole
Ingredients
- 4-6 pork chops
- 1 Tbsp. shortening
- salt and pepper, to taste
- Prepared mustard
- 1 can cream style corn
- 1 cup bread crumbs
- 1 cup coarsely sliced celery
- 1/2 cup sliced onion
- 1/2 cup diced green pepper
- Small amount of water
Directions
Brown the chops in the shortening. Season. Pour off any excess fat. Spread a little mustard on each chop. Combine the corn, crumbs, celery, onion and green pepper. Cover the chops with this mixture. (Add a small amount of water to the mixture if it seems a bit dry.). Bake at 350 degrees F for about 1 hour.
By Robin from Washington, IA
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Harvard Beets
This recipe for Harvard Beets comes from the 1964 edition of "Joy of Cooking". It is one of my husband's favorite vegetables. It makes 6 servings.
Slice or dice:
- 3 cups freshly cooked or canned beets
Stir in a double boiler until smooth:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 whole cloves
- 1/2 cup mild cider vinegar or dry white wine
Cook and stir these ingredients until they are clear. Add the beets and place them over hot water for about 30 minutes. Just before serving, heat but do not boil, and add 2 tablespoons butter.
- 1 tablespoon orange marmalade (optional)
I never leave them sitting over hot water, but I do find that making them the day before really makes a difference.
By Coreen from Rupert, ID
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