ThriftyFun Recipes - July 11, 2008

Thank you Leslie, Sbb1, Deeli, Karyn, Bee, Jayme, Elaine and Robin for today's tips and recipes!

Have a great weekend!

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Recipe Requests:

• Soaking Up Bacon Grease
• Freezing Lunchables
• Sugar Free Pie Filling Recipes For Canning
• Making Homemade Mild Salsa

Today's Food Tips:

• Using a Grill Wok to Cook French Fries
• Emergency Pie Pan

Today's Contest Recipes:

• Deeli's Pasta Alla Checca
• Crepes Francaise
• Black-Eyed Pea Salad
• Two-Cheese Pizzas
• Any Fruit Salad

Robins's Recipe Corner:

• Peas Vincenta
• Zippy Bean and Bacon Dip
• Fresh Broccoli and Tomato Salad
• Upside-Down Ham Loaf
• Carrot Cake Recipes

Crafting for Fun and Money!

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Soaking Up Bacon Grease

For years when I cook bacon, I have always placed the bacon on paper towels to soak up the bacon grease. I do this for hamburgers too. Instead of buying paper towels all the time, I am looking for another way to do this. What do you do?

Karyn from Ottawa, Canada

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Freezing Lunchables

Can Lunchables be successfully frozen without sacrificing taste/texture? I would like to stock up when I find a great sale on them, as my dd loves them. Thank you in advance for any help on this.

Janice from Illinois

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Sugar Free Pie Filling Recipes For Canning

Does anyone have recipes for Sugar Free pie fillings to can in "hot water bath" canner?

Debra from Hampton, Tenn

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Making Homemade Mild Salsa

Does anyone have a recipe for a homemade Mild Salsa?

Marilyn from Burlington, WI

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Using a Grill Wok to Cook French Fries

I have a grill wok that is made to grill veggies, but sometimes my family would prefer the less healthy side dishes. I put frozen french fries in the grill wok and cook them while I am grilling hamburgers. They taste great with a smokey flavor. Added benefit, I did not heat up my kitchen.

By Leslie from Brandon, MS

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Emergency Pie Pan

I think I've gone over the top for myself on this tip, but I'm sharing anyway. I forgot to buy a pie pan when I was at the market, but promised my hubby that I would make him a sweet potato pie today. What to do?

Well I made my own pie pan by shaping several pieces of aluminum foil over a small stoneware bowl until it was firm enough to hold the pie. I don't know if anyone else has tried this, but it worked great for me, and I may have a hard time making myself buy that pyrex pie pan now (ha ha). If anyone tries this please post how it has worked for you.

By sbb1 from Umm al Quain, UAE

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Deeli's Pasta Alla Checca

This is a very easy and yummy summer pasta dish :-)

Ingredients

• 4 tomatoes, seeded and diced
• 4 cloves garlic, minced
• 1/2 cup chopped fresh basil
• 1/2 cup olive oil
• Salt to taste
• Fresh grated parmesan cheese to taste
• 1 lb angel hair pasta

Directions

Combine tomatoes, garlic, basil and olive oil in glass or plastic bowl. Stir in salt. Cover and sit at room temperature for about two to four hours.

Cook pasta until "al dente". Drain. Pour uncooked sauce over hot pasta and toss. Add grated parmesan cheese.

Note: The sauce will stay fresh in the fridge for up to three days but be sure to allow the room temperature marinating to occur first. All that remains is to cook up the pasta and "slightly" heat the sauce in microwave.

Serve with a butter lettuce salad with red wine vinegar, light olive oil and grated parmesan and French bread smothered in unsalted butter.

Serves Four

By Deeli from Richland, WA

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Crepes Francaise

Ingredients

• 1 egg
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 1 cup milk
• 2 Tbsp. melted butter

Directions

Beat egg, add sugar, salt and butter - mix well. Add milk a little at a time to prevent lumping.

Cook on slightly oiled frying pan. Cook until golden brown on both sides. Serve with fresh fruit, maple syrup or jam.

This recipe can be made in advance and frozen. To use, remove from freezer the evening before.

This is my favorite type of crepe as it reminds me of marshmallows cooked on an open fire.

Source: My mother-in-law gave me this recipe.

By Karyn from Ottawa, Canada

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Black-Eyed Pea Salad

Ingredients

• 1 - 15 oz. can whole grain corn, drained
• 1 - 15 oz. black-eyed peas, rinsed and drained
• 3/4 cup onion, diced, (I like sweet onion)
• 3/4 cup bell pepper, diced
• 1/2 cup sugar or splenda
• 1/2 cup vinegar
• 1/4 cup oil
• 2 Tbsp. water

Directions:

In serving bowl, combine peas, corn, onion and bell pepper.

In a jar combine water, oil, vinegar and sugar or sweetener.

Shake and pour over combined veggies. Stir.

Refrigerate to marinate overnight or for a few hours.

Source: I got from a friend at church.

By Bee from Chapel Hill, NC

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Two-Cheese Pizzas

Ingredients

• 1 Tbsp. butter, melted
• 1/8 tsp. garlic powder
• 2 pita breads (6 inches)
• 1 cup (4 oz.) shredded mozzarella cheese
• 1/2 tsp. dried basil
• 1 small tomato, diced
• 2 Tbsp. grated Parmesan cheese
• 1/2 cup pizza sauce, warmed, optional

Directions:

In a small bowl, combine butter and garlic powder; brush over pitas. Sprinkle with mozzarella cheese, basil and tomato. Place on an ungreased baking sheet. Bake at 400 degrees F for 5-7 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Serve with pizza sauce if desired.

Yield: 2 servings

This recipe is so quick and easy. I love using our fresh garden tomatoes when making these little pizza's.

Source: I'm not sure where I found this recipe, but I started making these last summer. I can't wait for our tomatoes to ripen so I can start putting it on the menu again. It won't be long now!

By Jayme from Harrisonburg, VA

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Any Fruit Salad

Ingredients

Dressing:

• 1 egg, beaten
• 1/2 cup sugar
• 14 ounce can pineapple tid-bits
• 1 Tbsp. butter
• pinch of salt
• 2 or 3 Tbsp. cornstarch
• 4 Tbsp. mayonnaise

Fruit:

Assorted fresh fruit. I usually use the canned pineapple, two red apples, red or green grapes, bananas, or anything I have on hand.

Directions

Drain juice from pineapple and mix with egg, sugar and 2 Tbsp. cornstarch. Cook for approximately 6 minutes on medium heat or until thick. Let cool.

When ready to add to fruit, combine it with 4 Tbsp. mayonnaise and pour over fruit and stir.

Source: My 96 year old aunt who just passed last April and was a marvelous cook.

By Elaine from Iowa

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Peas Vincenta

Ingredients

• 1 can peas, drained
• 1/2 cup pea liquid
• 1 1/2 tsp. seasoned chicken stock
• 1/4 tsp. ginger
• 1 Tbsp. salad oil
• 1 can water chestnuts, sliced
• 1 can sliced mushrooms
• 1 1/2 tsp. cornstarch
• 1 Tbsp. soy sauce

Directions:

Combine first 7 ingredients in saucepan. Heat, covered, to boiling point. Blend cornstarch and soy sauce in small bowl until smooth. Stir into peas gently. Cook over low heat until thickened, stirring constantly.

By Robin from Washington, IA

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Zippy Bean and Bacon Dip

Ingredients

• 1 can bean with bacon soup
• 1 package cream cheese, softened (3oz.)
• 1/2 cup minced ham
• 2 tsp. horseradish
• 1 tsp. prepared mustard
• 1 lg. green pepper

Directions:

Beat soup and cream cheese together in bowl. Stir in ham, horseradish and mustard. Remove top and seed from pepper. Fill with dip. Chill in refrigerator until serving time. Serve with celery sticks and crackers.

By Robin from Washington, IA

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Fresh Broccoli and Tomato Salad

Ingredients

• 1 bunch fresh broccoli
• 1 carton cherry tomatoes, halved
• 6 slices crisp-cooked bacon, crumbled
• 1 bottle Italian salad dressing
• garlic powder to taste
• juice of 1/2 lemon

Directions:

Cut broccoli into bite-sized flowerettes. Toss broccoli, tomatoes and bacon in bowl. Combine remaining ingredients in small bowl, blending well. Add dressing just before serving.

By Robin from Washington, IA

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Upside-Down Ham Loaf

Ingredients

• 2 Tbsp. butter
• 1/4 cup packed brown sugar
• 2 whole cloves
• 1 can pineapple chunks, drained (20oz.)
• 4 cups ground cooked ham
• 1 cup ground beef
• 1 cup fresh pork
• 1/2 cup pineapple juice
• 1/2 cup milk
• 1 cup dry bread crumbs
• 2 eggs, slightly beaten
• 1 Tbsp. prepared mustard
• 1 Tbsp. onion

Directions:

Melt butter in 9x5 inch loaf pan. Sprinkle brown sugar over bottom. Insert 1 clove in each pineapple chunk. Place clove inside down in butter mixture. Combine remaining ingredients in large bowl. Shape into loaf. Place on top of pineapple. Set inside large baking dish to catch drippings.

Bake at 350 degrees F for 1 1/2 hours. Invert onto platter to serve. Serves 6.

By Robin from Washington, IA

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Carrot Cake Recipes

Ingredients:

• 2 eggs
• 1 cup sugar
• 3/4 cup oil
• salt
• 1 cup flour
• 1 1/2 tsp. cinnamon
• 1 tsp. soda
• 2 Tbsp. vanilla
• 1 1/2 cup carrots, grated
• 1 package cream cheese, softened (3oz.)
• 1/2 stick margarine, softened
• 2 cup confectioners' sugar
• 1 cup chopped nuts

Directions:

Combine first 3 ingredients in bowl, mixing well. Blend 1/2 tsp. salt and dry ingredients together in bowl. Add to egg mixture, stirring to combine thoroughly. Fold in 1 Tbsp. vanilla and carrots. Pour into greased square baking pan.

Bake at 325 degrees F for 30 minutes. Beat 1 Tbsp. vanilla, remaining ingredients except nuts and pinch of salt in mixing bowl on high speed until light and fluffy. Add nuts and frost cooled cake.

By Robin from Washington, IA

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