ThriftyFun Recipes - March 17, 2010

Happy St. Patrick's Day! I had a very untraditional dinner for the holiday: pineapple chicken stir fry. But my kids loved it and it used up veggies in my fridge. I'm planning on having a nice Irish Stew when everything goes on sale this week.

Thank you to Deeli, Nancy S., Lewis, Sandy, Trish and Ellen for today's tips and recipes. I have especially liked all the photos that have been coming in lately, keep them coming. Photo or not, we need recipes and tips for future newsletters, please send in yours today.

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Recipe Requests:

• Making Whipped Butter
• Corned Beef and Cabbage Using Canned Beef
• Fudge Too Soft
• Sunken Top on Quick Bread
• What is This Fruit and How Do I Prepare It?

Today's Food Tips:

• Extra Vanilla Enhances Brownie Mix
• Starting a Food Storage System
• Cut Your Alfredo Sauce With Broth

Today's Contest Recipes:

• Hash Brown Potato Casserole
• Chocolate Chip Pie
• Pasta Fagioli
• Stir Fried Pork and Napa Cabbage
• Crunchy Cranberry Squares

Robins's Recipe Corner:

• Stuffed Pork Chops
• Asparagus Del Monico
• Beef Spinach Salad
• Fresh Strawberry Pie

Crafting for Fun and Money!

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Making Whipped Butter

I would like a good method for making whipped butter with olive oil.

By goofiesmom from Marengo, IL

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Corned Beef and Cabbage Using Canned Beef

What brand of canned corned beef should I use for corned beef and cabbage?

By Deana from Gaineville, FL

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Fudge Too Soft

My fudge is too soft when I take it out of the refrigerator. Is it that I have used condensed milk instead of evaporated?

By Lisa from Dorset, UK

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Sunken Top on Quick Bread

I bake quick breads and recently, a recipe for carrot and raisin quick bread that I've used before, sinks in the middle just 2-3 minutes before it finishes baking. I don't open the oven door until the quick bread is finished baking and the baking powder I'm using has an expiration date of Dec. 2010. What happened? Does anyone know why this is happening all of a sudden?

By Nancy from Northridge, CA

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What is This Fruit and How Do I Prepare It?

I bought some little fruits at the store on Saturday. They are the size of a pear, with skin much the same as a pear, but with no stem. They are very juicy, but bitter like a very sharp dill pickle. What on earth are these things and how do I prepare them?

By Marty

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Extra Vanilla Enhances Brownie Mix

I wanted to make some brownies yesterday for a couple of my neighbors, and of course for myself, LOL, but didn't have the energy to make from scratch so just made them from a packaged mix. I decided to add a teaspoon of vanilla extract to the mix and it was just enough to to give the brownies a nice, extra flavor.

No matter whether from scratch or a mix, I am sticking to that teaspoon of vanilla in the future and might even try two teaspoons ;-)

By Deeli from Richland, WA

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Starting a Food Storage System

As a young bride I went to the store weekly and bought what I thought I needed for the two of us, then the three, and the four of us. Toward the end of the week, we might or might not have, had much to eat.

On the Thursday before my husband's Friday payday, I found in my pantry, a can of pork and beans, a can of lima beans and a can of green beans, and that along with some rice was what we had for dinner. That was an interesting meal!

I began by planning a week's worth of menus at that point and buying what was needed for those menus. Nothing had to be used on a specific day, just some time during the week. And as I progressed I collected 35 or 40 menus or more.

Of course, sometimes there were sales on foods, twofers, etc and I began to buy those extra cans for emergencies. I set aside shelves in my basement and put the extras there. You can put them under the bed or any place where there is room, even in a small apartment.

As I began to accumulate foods, I would first shop from my food storage, and then go to the store, replenishing what I had used and buying a few extras as well.

A salvage warehouse came to my area. Cases of canned goods, housecleaning supplies from wrecked trucks and trains were available at the warehouse. I would check the store price of such things as green beans and then 'haggle' at the warehouse for a case of green beans at a much lower price per can. None of the cans I bought were damaged, maybe the box they were in, was.

At the end of the month when I got my salary, I would go to the warehouse and spend a total of $50.00 or whatever I had, on extra foods, things that we all liked and that I used frequently.

If there are warehouse big box stores near you, buying just a few things extra each week or more can add up to a good food storage program. Even the twofers from the grocery store are great and using any coupons of course, adds to the value.

Later I added freezer products to my food storage as well as dry goods.

Today, quite a few years after being a 'young bride' I continue the food storage. I try to keep at least a 6 month supply of food on hand at all times. And there have been times that I have had to live off of my food storage with no purchases from the store, and for extended periods.

Such a time as now and what we are going through with the economy is a good time to have a food storage program, or even begin one, can by can.

By Nancy S. from Cross Lanes, WV

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Cut Your Alfredo Sauce With Broth

Here's a tip that can help you reduce your sugar and fat intake and save you a little money. If you buy a jar of alfredo sauce, try cutting it with an equal amount of chicken broth. Heat the broth and sauce together, throw in some brocolli and cook until tender. Then mix this sauce with your noodles and a handful of grated parmesan cheese. You end up with a thinner sauce but it still tastes good and has reduced fat, calories and sugar.

Lewis from Port Orchard

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Hash Brown Potato Casserole

Quick and easy.

Ingredients:

• 1 pkg hash browns
• 1 container sour cream
• 1 1/2 cups cheddar cheese
• 1 chopped onion
• 1 can cream of chicken soup
• 1/2 cup margarine
• 1 or 1 1/2 cups cornflakes (as desired)

Directions:

Shred cheese and mix all ingredients together in baking dish. Cook 45 minutes at 350 degrees F.

By Sandy from Graettinger, IA

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Chocolate Chip Pie

Easy, easy and absolutely delicious! Everyone who tastes it asks for the recipe. So I am sharing.

Ingredients:

• 1 deep dish pie shell or 2 regular pie shells
• 2 eggs, beaten
• 1/2 cup butter, melted
• 1 cup sugar
• 1/2 cup plain flour
• 1 tsp. vanilla
• 1 cup chocolate chips or more*
• 1/2 cup coconut or more*
• 3/4 cup pecans, chopped or more*

*I always use "or more".

Directions:

With whisk beat eggs, melted butter, sugar, flour and vanilla together. Add remaining ingredients. Filling will be stiff. I use a wooden spoon to finish mixing. Place filling in one deep dish pie shell or 2 regular pie shells.

For the deep dish, bake 40-45 minutes at 350 degrees F or 30 minutes for the regular shells. The top should be golden brown. Cool before serving so the filling can set up a bit. This is delicious with a scoop of vanilla ice cream.

You just can't seem to mess up this pie. Hope you will try and enjoy as much as my family does. You can put this together in 5-6 minutes plus baking time and have ready to serve even if you hadn't planned on dessert! Because this is so rich, most people prefer a small piece.

Source: Friend, years ago.

By Trish from Chatom, AL

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Pasta Fagioli

Ingredients:

• 1 Tbsp. olive oil
• 1 carrot, diced
• 1 stalk celery, diced
• 1 thin slice onion, diced
• 1/2 tsp. chopped garlic
• 16 oz. crushed tomatoes
• 1 (14 ounce) can vegetable broth
• freshly ground black pepper to taste
• 1 tablespoon dried parsley
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 cup ditalini pasta

Directions:

Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.

Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

By Ellen from Ware,MA

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Stir Fried Pork and Napa Cabbage

Ingredients:

• 1/2 lb pork tenderloin
• 1 Tbsp. plus 1 tsp. soy sauce
• 2 tsp. cornstarch
• 1 Tbsp. plus 1 tsp sugar
• 1 Tbsp. rice vinegar
• 1/4 tsp. salt
• 1 Tbsp. water
• 1 lb. Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2 inch pieces
• 1 Tbsp. sesame oil
• 1 Tbsp. vegetable oil
• 1 1/2 tsp. minced garlic
• 1/2 tsp. ground ginger, or more to taste
• 2 Tbsp. fresh cilantro leaves
• Rice

Directions:

Cut pork across the grain into 1/4 inch slices and then in to bite sized pieces.

Stir together vinegar, salt, soy sauce, and sugar in a small bowl.

Stir together water and cornstarch in another small bowl.

Rinse cabbage in a large colander and cover colander in order for some moisture to remain on the cabbage.

Heat sesame oil in a wok or 12-inch nonstick skillet over high heat until hot and then add pork. Cook while stirring until pork begins to brown but still pink in center. Transfer pork and any juices to a plate. Do not clean the wok/skillet.

Heat vegetable oil in wok/skillet over moderately high heat until hot. Stir fry garlic and ginger for 30 seconds. Add half of the cabbage and stir fry over high heat until cabbage is wilted, about 2 to 3 minutes. Stir in remaining cabbage and the soy sauce mixture, cover and cook, but stir occasionally, until all of the cabbage is tender, about 4 to 5 minutes.

Add pork and the pork juices and bring to a boil. Stir cornstarch mixture and pour mixture in to the skillet and boil, while stirring, until sauce is slightly thickened, about 1 minute. Stir in the salt and spoon on to beds of rice. Sprinkle with cilantro and serve.

By Deeli from Richland, WA

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Crunchy Cranberry Squares

Ingredients:

• 1 cup quick cooking oatmeal
• 3/4 cup brown sugar
• 1/2 cup sifted flour
• 1 (1lb) can whole cranberry sauce
• 1/2 cup moist shredded coconut
• 1/3 cup oleo
• 1 Tbsp. lemon juice

Directions:

Mix oats, sugar, flour, and coconut. Cut in oleo until crumbly. Place 1/2 of mixture in 8x8x2 inch greased pan. Combine cranberry and lemon juice. Place on top of mixture. Top with remaining crumbs. Bake in 350 degree F oven for 40 minutes. Cut in squares and serve hot topped with ice cream. Serves 9.

By Sandy from Graettinger, IA

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Stuffed Pork Chops

These are quick and easy.

Ingredients:

• 6 pork chops (thick)
• 1 box pork stuffing mix
• 1 small onion, chopped
• 3 large apples, diced with peels left on
• 1 1/2 cups bread crumbs

Directions:

Slice a cut through the center of each chop but do not cut in half. Lightly brown the chops in frying pan. Drain grease and set aside to cool. Boil water and butter as directed on stuffing mix box. Add onions and apples to boiling water.

Cook over medium heat until apple chunks are tender. Prepare stuffing as directed, adding extra bread crumbs, if desired. Fill each chop with stuffing. Save leftover stuffing to serve with the meal. Bake at 350 degrees F for 1 hour or until done.

By Robin from Washington, IA

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Asparagus Del Monico

Ingredients:

• 1 pkg. cream cheese, cubed (8oz)
• 1/2 cup milk
• 1/4 cup cold pack bleu cheese, crumbled
• dash onion salt
• 2 pkg. frozen asparagus spears, cooked, drained

Directions:

Heat cream cheese and milk over low heat; stir until smooth. Stir in bleu cheese and onion salt. Serve over hot asparagus. Top with additional bleu cheese, if desired.

By Robin from Washington, IA

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Beef Spinach Salad

Ingredients:

• 3 cups cooked roast beef, sliced
• 3 cups long-drain white and wild rice mixture
• 1 cup Italian dressing
• 1 Tbsp. soy sauce
• 1/2 tsp. sugar
• 2 cup fresh spinach, torn in bite-size pieces and stems removed
• 1 med. zucchini, sliced
• 3/4 cup celery, thinly sliced
• 1/2 cup dry roasted sunflower seeds

Directions:

Combine 1/2 cup dressing, soy sauce and sugar with cooled rice mixture. Blend well. Add roast beef and remaining dressing. Refrigerate 1-2 hours. Add spinach, zucchini, celery and seeds just before serving. Toss gently.

By Robin from Washington, IA

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Fresh Strawberry Pie

Ingredients

• 1 cup mashed fresh strawberries
• 1 cup sugar
• 3 Tbsp. flour
• 1 pie shell
• whole strawberries

Directions

By Robin from Washington, IA

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