ThriftyFun Recipes - July 29, 2009

Thank you April, mother of 5, Robin, Donisue, Stephanie, Sandy and Deeli for today's tips and recipes!

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Recipe Requests:

• Finnish Michigan Pasty Recipe

Today's Food Tips:

• Fry Biscuits in Chicken Grease
• Wrap Salmon in Plastic Wrap Before Vacuum Sealing

Today's Contest Recipes:

• Creole Zucchini
• Buffalo Chicken Meatballs
• Mild Salsa
• Miniature Pies Baked in Canning Jars

Robins's Recipe Corner:

• Cauliflower Salad
• Stuffed Mushrooms
• Corned Beef Casserole
• Lemon Chiffon Pie

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Finnish Michigan Pasty Recipe

I am looking for a pasty recipe. It is made by the Finns in the Upper Peninsula of Michigan.

By SusanMarie from North GA

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Fry Biscuits in Chicken Grease

After frying some chicken up in a skillet, open a can of buttermilk biscuits, and deep fry them in the chicken grease. When they are browned on both sides, take them out, and drain on a paper towel. These are so good. A lot better than just baked. You can also fry them in pork chop grease. Enjoy.

By Donisue

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Wrap Salmon in Plastic Wrap Before Vacuum Sealing

Wrap gooshy stuff, like salmon steaks, in plastic wrap before packing with a vacuum sealer. No more non-sealing bags or vacuum-sealers full of juice! Eliminating waste is well worth the use of the plastic wrap.

By Stephanie from Anchorage, AK

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Creole Zucchini

Great tasting combination of fresh vegetables which are so plentiful right now. All the ingredients can be found in my little raised garden. It's quick and easy to prepare and is very different from the run-of-the-mill squash casseroles we so often prepare.

Ingredients:

• 1 cup chopped onion (medium size onion)
• 1 clove minced garlic
• 3/4 cup chopped green pepper
• 1/4 cup butter, salad oil, or margarine
• 1/4 cup grated Parmesan cheese
• 2 lbs. zucchini, sliced
• 4 tomatoes, peeled and chopped
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup chopped parsley

Directions:

In skillet cook onion, garlic, and green pepper in oil or butter until soft.

Add zucchini, tomatoes, salt and pepper. Cover and cook over medium heat until zucchini is tender. (About 20 minutes)

Serve topped with parsley and Parmesan cheese.

Source: This recipe is from a very competitive contest sponsored by the Baltimore-Warner Paper Company back in the early 1970's. Apparently printing companies that do business with this paper company compete in submitting the best recipe using zucchini. This was the winning entry that year. It was submitted by Fred Slaughter. It has been a favorite of ours for all these years.

By Sandy from Elon, NC

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Buffalo Chicken Meatballs

I don't know about you but I am bored of beef meatballs and also bored of messy buffalo chicken wings so came up with this combination from two of my favorite recipes. As a bonus, they freeze well if you would like to make a double batch. And, hey, chicken meatballs with favorite pasta sauce instead of buffalo sauce sounds good to me, too.

Ingredients:

• 1 lb ground chicken (light, dark or combination)
• 2 Tbsp. onions, finely diced
• 12 saltine crackers, crushed
• 2 Tbsp. olive oil
• 1/2 cup Durkee or Frank's Red Hot Sauce
• 1/2 cup butter
• Celery sticks
• Blue Cheese Dressing - I recommend Marie's Chunk Blue Cheese

Directions:

Preheat oven to 350 degrees F. Heat the hot sauce and butter in a small saucepan over low heat stirring occasionally.

Combine chicken, onions and crackers and then round into dollar size balls. Brown the meatballs in a large skillet with the olive oil on medium heat. Transfer the meatballs into a baking dish.

Smother the meatballs with the hot sauce and butter sauce, cover baking dish and bake for 45 minutes.

Serve with celery sticks and blue cheese dressing on the side.

Enjoy ;-)

By Deeli from Richland, WA

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Mild Salsa

For some time I looked for an easy salsa recipe that wasn't too hot, and this is what I had in mind. People always ask me for this recipe.

Ingredients:

• 5 cup ripe tomatoes chopped, do not peel or seed. (you can also use canned diced tomatoes)
• 1 large onion, chopped
• 2 large green peppers, chopped
• 2 or 3 large cloves of garlic, finely chopped
• 1 5 1/2 oz. can tomato paste
• 3/4 cup white vinegar
• 1/4 cup brown sugar
• 1 Tbsp. pickling salt
• 2 tsp. paprika
• 1/4 tsp. cayenne pepper

Directions:

Mix ingredients in pot, bring to a boil and simmer for one hour. Place in jars. If too thin add 1 t. corn starch.

Source: From a newspaper a number of years ago.

By mother of 5 from Nova Scotia

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Miniature Pies Baked in Canning Jars

This concept is rather simple. Instead of a large pie, you're making a miniature one.

Line your canning jar with preferred dough, leaving enough at the top for a fold-over crust.

Fill will desired pie filling (apple, cherry, etc.).

Cut out a circle of dough with a glass (this will sit on top of the pie filling). Make slits in dough for steam release.

Pinch and seal the top edges.

Jar lids can be replaced and the pies can be frozen. Be sure to thaw completely before baking.

To bake: Preheat oven to 375 degrees F. Place individual jars in a muffin tin. Bake 35-40 minutes or until crust is a golden brown.

Let cool about 20 minutes. These pies can be eaten in the jar or inverted onto a plate.

By April from Albany, GA

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Cauliflower Salad

Ingredients

• 1 small head cauliflower, chopped
• 3 Tbsp. chopped onion
• 1 large tomato, chopped
• 1/4 green pepper, chopped
• cheese, diced
• olives, chopped
• 1/2 cup sour cream
• 4 tsp. white vinegar
• 1/2 Tbsp. sugar
• dash salt

Directions

Combine first 6 ingredients in bowl. Blend remaining ingredients in small bowl. Mix dressing with vegetables. Chill in refrigerator overnight.

By Robin from Washington, IA

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Stuffed Mushrooms

Ingredients

• 1 lb. fresh mushrooms
• 2 small green onion with tops, chopped
• 4 slices bread, cubed
• 1/4 tsp. garlic salt
• 1 tsp. lemon juice
• 1 egg

Directions

Remove mushroom stems and chop finely . Saute' chopped mushrooms and onions lightly in skillet in small amount of oil. Add bread cubes, garlic salt and lemon juice, tossing to mix. Stir in egg; simmer 1 minute. Stuff mushroom caps with mixture. Arrange in oiled 5x12 inch baking dish. Bake at 350 degrees F for 10 minutes or microwave for 4 minutes.

By Robin from Washington, IA

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Corned Beef Casserole

Ingredients

• 1 pkg. frozen noodles, cooked (8 oz.)
• 1 can corned beef, diced
• 1/4 lb. American cheese, diced
• 1 can cream of chicken soup
• 1 cup milk
• 1/2 cup chopped onion

Directions

Combine all ingredients. Top with 3/4 cup buttered bread crumbs. Bake at 350 degrees F, uncovered, about 45 minutes.

By Robin from Washington, IA

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Lemon Chiffon Pie

Ingredients

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 4 eggs, separated
• 1 cup sugar
• 1/2 cup lemon juice
• pinch salt
• 1 tsp. grated lemon rind
• 1 cup whipping cream, whipped
• 1 pie shell, baked (9 inch)

Directions

Soften gelatin in cold water and set aside. Mix egg yolks, half of the sugar, lemon juice and salt in top of double boiler. Cook over simmering water, stirring constantly, until it thickens. Remove from heat; add gelatin and lemon rind. Cool in pan of cold water, but do not allow mixture to set. Stir frequently. While first mixture is cooling, beat egg whites with wire whisk and add remaining sugar very gradually, as for meringue. Fold in lemon mixture and pour into pie shell. Chill for several hours. Top with whipped cream.

By Robin from Washington, IA

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