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ThriftyFun Recipes - July 17, 2007

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Date: 07/17/2007 Topic: Newsletter Archives > ThriftyFun Recipes  
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ThriftyFun Recipes
Volume Three, Number 136, July 17, 2007 (Read It Online)

Thank you Robin and Omanana for today's recipes. Omanana sent in a $10 Dinner idea!

Submit Your Favorite Recipe!

Need a recipe? Submit a request

Thanks for reading,

Susan

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:

Today's Recipes:

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:

Chicken and Lima Beans Overnight

I am looking for a recipe for chicken and lima beans overnight, using cream of mushroom soup. It was so good, but I have lost the recipe.

Betty from Lacey, WA

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Mrs. Dash Sauce Substitute

Another question from an Aussie! Can someone please tell me what Mrs. Dash sauce is? We can't buy that here in Australia and I'm not sure what I could substitute. Would I be able to substitute a tomato or BBQ sauce?

Julie from Sydney, Australia

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Slow Cooker Recipes

This is my first time to this website and it looks great! I have a question that I'm hoping someone could help me with. I have a slow cooker and I don't know what to cook in it. I cooked pork and that turned out well - I tried beef and that turned into a silverside type dish. I have also tried a casserole, but does anyone else have any great ideas or recipes? Thank you!

Julie from Sydney, Australia

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Bread Pudding Or Rice Pudding Recipes

A simple old-fashioned recipe for bread pudding and/or rice pudding.

Brenda from Glen Allen, VA

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Making Your Own Baking Mix

I am looking for a recipe for making your own baking mix, such as Jiffy or Bisquick?

Karen from Leavenworth, Kansas

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Contests:

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!

Today's Recipes:

Best Ever Oatmeal Cookies

Ingredients

  • 2 cups oatmeal
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup shortening
  • 2 eggs, well beaten
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 5. baking powder
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 2 Tbsp. sweet milk
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1 cup raisins
  • Nutmeats, if desired

Directions

Boil the raisins in water for 5 minutes. Drain and cool. Cream the sugars and shortening. Add the eggs, vanilla and milk. Sift the flour, soda, baking powder, cinnamon, cloves, nutmeg and stir into the creamed mixture. Add the raisins and the oatmeal. Add the nutmeats, if desired. Chill on hour. Make into small balls; press down 2 inches apart. Bake 10 minutes in 350 or 375 degree F oven. Note: Be sure to add the oatmeal and then blend the raisins.

By Robin from Washington, IA

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Peppercorn Steak

Ingredients

  • 1 Tbsp. whole black peppercorns, crushed
  • 2 boneless beef strip or top loin steaks
  • 2-3 Tbsp. butter or margarine, melted
  • 1-2 garlic cloves, minced
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup beef broth
  • 1 tsp. ground mustard
  • 1/2 tsp. sugar
  • 2 tsp. cornstarch
  • 1 Tbsp. water

Directions

Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium high heat, brown steaks on both sides. Add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F, medium 160 degrees F, well done 170 degrees F). Remove steaks; keep warm. Combine broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

By Robin from Washington, IA

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Easy Peaches and Cream Pie

Ingredients

Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup margarine, melted
Filling:
  • 4 cups mini marshmallows
  • 2 Tbsp. lemon juice
  • 2 Tbsp. orange juice
  • 1 cup Cool Whip
  • 1 3/4 cups sliced fresh peaches

Directions

Mix graham cracker crumbs with melted margarine, and press into pie pan. Melt marshmallows with juices in microwave for 2 minutes. Stir and then cool down. Fold in Cool Whip and sliced peaches to the marshmallow mixture. Place in graham cracker crust and refrigerate.

By Robin from Washington, IA

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Hearty Ham Casserole

Ingredients

  • 2 cups cubed fully cooked ham
  • 2 cups diced cooked potatoes
  • 1 can whole kernel corn, drained
  • 1/4 cup minced fresh parsley
  • 1 Tbsp. chopped onion
  • 1/4 cup butter or margarine
  • 1/3 cup flour
  • 1 3/4 cups milk
  • 1/8 tsp. pepper
  • 1 cup shredded cheddar cheese or process cheese (such as Velveeta)

Directions

In a large bowl, combine the first four ingredients; set aside. In a saucepan, saute onion in butter for 2 minutes; stir in flour until blended. Gradually add milk and pepper. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; pour over the ham mixture and stir until combined. Transfer to a greased 11x7 inch baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover and sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

By Robin from Washington, IA

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Italian Turkey Burgers

Ingredients

  • 1/4 cup canned crushed tomatoes
  • 2 Tbsp. grated Parmesan cheese
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. ground turkey
  • 8 slices Italian bread, toasted
  • 1/2 cup meatless spaghetti sauce, warmed

Directions

In a large bowl, combine the first six ingredients. Crumble turkey over mixture and mix well. Shape into four 3/4 inch thick oval shape patties. Coat grill rack with nonstick cooking spray before starting the grill. Grill patties, uncovered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 165 degrees. Place a patty on each of four slices of bread. Drizzle with spaghetti sauce; top with remaining bread.

By Robin from Washington, IA

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Blueberry Pound Cake

The Cake

Ingredients

  • 1 cup butter, softened
  • 3 cups sugar
  • 1 1/2 tsp. vanilla
  • 1/2 tsp. lemon extract
  • 6 eggs
  • 3 cups flour
  • 1/4 tsp. baking soda
  • 1 cup sour cream
  • 3 cups fresh or frozen blueberries
  • confectioners' sugar

Directions

In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries. Spoon into two greased and waxed paper-lined 9x5 loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar.

Blueberry Sauce

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup cranberry juice concentrate
  • 6 cups fresh or frozen blueberries

Directions

In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add the blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve the sauce warm or cold with the pound cake.

Note: If using frozen blueberries, do not thaw before adding to batter.

By Robin from Washington, IA

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Fried Cauliflower

Ingredients

  • 2 eggs, beaten
  • 1 cup flour
  • 1/2 tsp. salt
  • 2 Tbsp. olive oil
  • 3/4 cup water
  • 1 large cauliflower, cut into flowerets
  • 2 Tbsp. lemon juice
  • 3 Tbsp. minced fresh parsley
  • vegetable oil

Directions

Combine first 4 ingredients in a bowl; stir in water. Refrigerate 2-3 hours. Place cauliflower in vegetable steamer over boiling water; cover and steam 3-5 minutes or until crisp tender. Drain and cool. Combine lemon juice and parsley in a large bowl; add cauliflower, and toss gently. Cover and marinate 1 hour. Pour oil to a depth of 2-3 inches into a Dutch oven; heat to 375 degrees F. Dip cauliflower in batter; fry in oil until golden. Drain on paper towels. Serve immediately.

By Robin from Washington, IA

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$10 Dinner: Fish Mexicali

Ingredients

  • 1 16 oz can fiesta/Mexican style corn -$1 at dollar store
  • 1 16 oz can kidney beans - $1 at dollar store
  • 4 pollock (whitefish) fillets from package of 6) - $2-package was $2.99 at supermarket
  • 1 cup salsa - 1 8 oz jar - $1 jar at dollar store
  • 1 cup shedded cheddar/Mexican style cheese - $1.50 - 1/2 package of cheese-$3/package at supermarket
Total: $6.50

Directions

Preheat oven to 350 degrees F. Spray dish with cooking spray. Place fish in bottom of casserole dish in single layer.

Drain and rinse beans. In separate bowl, mix corn, beans salsa and cheese. Cover fish with mixture.

Bake until fish is done and cheese is melted. (15-20 minutes)

Serve with bagged salad mix - 1/2 bag at $3/bag, and cornbread $1 box

Total $2.50

Dinner and sides - Total $9

By Omanana from Buffalo. NY

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Salt Substitute

A little something for those that are health conscious.

Salt Substitute I

Ingredients

  • 1 tsp. chili powder
  • 2 tsp. ground oregano
  • 2 tsp. black pepper
  • 1 Tbsp. garlic powder
  • 2 Tbsp. dry mustard
  • 6 Tbsp. onion powder
  • 3 Tbsp. paprika
  • 3 Tbsp. poultry seasoning

Directions

Mix together all ingredients and put in a salt shaker. This does not shake out easily so shaker's holes may need to be adjusted. Use to season meats or mix with flour when coating chicken.

By Robin from Washington, IA


Salt Substitute II

Ingredients

  • 1 tsp. chili powder
  • 2 tsp. ground oregano
  • 1 Tbsp. garlic powder
  • 2 Tbsp. dry mustard
  • 6 Tbsp. onion powder
  • 3 Tbsp. paprika
  • 3 Tbsp. poultry seasoning

Directions

Mix all seasonings together and put in salt shaker.

By Jan E from Suring, WI


Salt Substitute III

Ingredients

  • 1/2 cup paprika
  • 1/2 cup onion powder
  • 1/2 cup dry mustard
  • 1/4 cup white pepper
  • 2 Tbsp. garlic powder
  • 2 Tbsp. thyme
  • 2 tsp. basil

Directions

Combine thoroughly. Store in a tightly covered container.

By Robin from Washington, IA

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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

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