ThriftyFun Recipes - March 18, 2010

Today, I'm suggesting a great link over to Cooking Light Magazine, for the 25 Most Common Cooking Mistakes. I'd love to hear what you thought of them.

Thank you to firststar, Deeli, Jeannie B, Laurie and Sandy for today's tips and recipes. I see that we have no requests for today. If you have a cooking, food or recipe question that you have been wondering about, send it in.

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Today's Food Tips:

• Stuff Your Meatloaf With Cheese
• Link: Cooking Light's 25 Most Common Cooking Mistakes
• Common Ingredient Substitutions

Today's Contest Recipes:

• Chicken Cecile
• Fresh Pear Cake
• Blender Hollandaise Sauce
• Cheddar Corn Muffins
• Frugal Oatmeal

Robins's Recipe Corner:

• Garden Scallop
• Tortilla Casserole
• Chocolate Chip Cookies
• Beef Noodle Bake

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Stuff Your Meatloaf With Cheese

You take string cheese and mold your meatloaf around it. You can also make mini ones.

Make your meatloaf. Then flatten it out on wax paper and spread with a little Pam or what ever you have. Helps it from sticking to much. Then put your string cheese on it, how ever much you like. Just bake as you would normally.

Source: My daughter gave this to me.

By firststar2 from Rockford, IL

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Link: Cooking Light's 25 Most Common Cooking Mistakes

I subscribe to Cooking Light magazine, it is one of my favorite resources for healthy recipes. I love leafing through the color photos and unusual ingredients, even if I don't attempt many of them each month. In the March issue, there was an article detailing the most common cooking mistakes and how to prevent them.

Anyone who cooks has memories of their own kitchen disasters. I could relate to many of these mishaps. I'm especially guilty of "You overcrowd the pan." I'm always trying to minimize the dirty dishes. I liked the way this article explained the why of each "mistake" and advice for next time.

Here is a tip from their article, one that had never occurred to me before. It explains why some things haven't turned out since I switched to skim milk. I'm also guilty of "You boil when you should simmer."

You overheat low-fat milk products. Result: The milk curdles or "breaks," yielding grainy mac and cheese, ice cream, or pudding.

If you're new to lighter cooking, you may not know that even though you can boil cream just fine, the same is not true for other milk products, which will curdle. The solution is to cook lower-fat dairy products to a temperature of only 180 degrees F or less.

Use a clip-on thermometer, hover over the pan, and heat over medium-low or low heat to prevent curdling. And if it curdles, toss and start again. One alternative: Stabilize milk with starch, like cornstarch or flour, if you want to bring it to a boil; the starch will prevent curdling (and it'll thicken the milk, too).

• The 25 Most Common Cooking Mistakes

Source: Cooking Light Magazine

By jess from Hillsboro, OR

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Common Ingredient Substitutions

There have been times I wanted to tear my hair out because didn't have an ingredient at the last minute so here's my list of common ingredient substitutions that have worked for me in a pinch :-)

• Allspice 1 tsp. = 1/2 tsp. cinnamon, 1/2 tsp. ground cloves

• Apple Pie Spice 1 tsp. = 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. cardamom

• Baking Powder 1 tsp. = 1/3 tsp. baking soda, 1/2 tsp. cream of tartar

• Bay Leaf 1 whole = 1/4 tsp. crushed

• Broth, Beef or Chicken 1 cup = 1 bullion cube dissolved in 1 cup boiling water OR 1 1/2 tsp. powdered base dissolved in 1 cup boiling water

• Buttermilk 1 cup = 1 cup plain yogurt

• Corn Syrup 1 cup = 1 1/4 cup light brown sugar, 1/3 cup water

• Cornstarch for thickening 1 Tbsp. = 2 Tbsp. all-purpose flour

• Fruit, fresh, cut up 1 1/2 cups = 16 oz. can, drained

• Garlic 1 clove = 1 tsp. chopped garlic OR 1/2 tsp. minced garlic or 1/8 tsp garlic powder or 1/4 tsp. garlic salt

• Chopped Herbs fresh 1 Tbsp. = 1/2 tsp. dried

• Honey 1 cup = 1 1/4 cup sugar, 1/4 cup water

• Ketchup 1 cup = 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp. vinegar

• Lemon Juice 1 tsp. = 1/2 tsp. white vinegar

• Milk, Whole 1 cup = 1/2 cup evaporated milk, 1/2 cup water

• Mustard, Dry 1 tsp. = 1 Tbsp. prepared mustard

• Onion, small, chopped = 1 Tbsp. onion powder

• Pumpkin Pie Spice 1 tsp. = 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg

• Sour Cream 1 cup = 1 cup plain yogurt or 3/4 cup milk, 3/4 tsp. lemon juice, 1/3 cup butter

• Tomato Juice 1 cup = 1/2 cup tomato sauce, 1/2 cup water

• Worcestershire Sauce 1 tsp. = 1 tsp. steak sauce (A1 would be my choice ;-)

By Deeli from Richland, WA

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Chicken Cecile

You can use a whole cut up chicken, feeds many and can be done the day before!

Ingredients:

• 2 lbs. chicken pieces
• 1 cup flour
• 1 tsp. each salt & pepper
• 2 cup salad oil
• 3 Tbsp. butter
• 3 Tbsp. flour
• 3 cup chicken broth
• 1 cup heavy cream
• 1/2 cup dry white wine or more chicken broth
• 1 4 oz. can mushrooms or 1 cup fresh

Directions:

Mix flour and salt and pepper, coating chicken pieces with it. Heat oil, on high, in large skillet. Brown chicken a few pieces at a time, drain each and pour off leftover fat.

On low heat butter adding the flour stirring constantly 2 - 3 minutes. Add a little broth, stirring, adding the rest when lump free. Add cream and wine/broth, returning chicken to the pan adding mushrooms.

Cover and cook over medium heat 30 - 40 minutes, until tender. Remove from heat and let cool. Refrigerate overnight or at the least, 5 hours before serving.

Remove from refrigerator and bring to room temperature before reheating in oven, 325 - 350 degree F oven for 15 - 20 minutes until heated through.

Picture is of my Grandmothers good silver and china, the Chicken Cecile and a fruit salad.

Source: Perfect Dinner Party Book

By Jeannie B from Iowa

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Fresh Pear Cake

Ingredients:

• 3 eggs
• 2 cups sugar
• 2 tsp. vanilla
• 1 cup vegetable oil
• 3 cups flour
• 1 tsp. soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 cup chopped pecans
• 3 cups pared, cored pears chopped

Directions:

Beat eggs. Add sugar, vanilla, oil. Beat well. Add flour, salt, soda along with cinnamon. Beat. Batter will be very thick. Add pecans and pears and beat to combine. Pour into a greased, floured tube pan and bake for 1 hour and 10 minutes at 350 degrees F. There is no milk or other liquid in this recipe. A bundt pan can be used, but cook for 1 hour.

By Sandy from Graettinger, IA

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Blender Hollandaise Sauce

Not made the traditional way but it's boo boo proof, quick, easy and it's good :-)

Ingredients:

• 1 egg yolk
• 1/8 tsp. Dijon mustard
• 1 tsp. lemon juice
• 1 dash Tabasco sauce
• 2 Tbsp. and 2 tsp. butter

Directions:

Combine the egg yolk, mustard, lemon juice and hot pepper sauce in a blender and blend for about five seconds.

Place the butter in a small glass bowl or a measuring cup. Heat butter in the microwave until completely melted and hot. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.

Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Source: I think I originally found it at Allrecipes because they have an automatic calculator to reduce or increase based on how many servings and I remember wanting just 1 to 2 :-)

By Deeli from Richland, WA

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Cheddar Corn Muffins

Ingredients:

• 1 (14 3/4 oz) can cream style corn
• 2 (8 1/4 oz) boxes of Jiffy corn muffin mixture
• 2 eggs
• 1/2 cup milk
• 1/2 cup chopped onions
• 1 1/2 cups shredded Cheddar cheese (mild)

Directions:

Stir together all ingredients until just moistened. Fill greased muffin pan 2/3 full. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately. Serve warm. Yields about 2 dozen muffins. These can be frozen and warmed as needed.

By Sandy from Graettinger, IA

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Frugal Oatmeal

Mix together a large batch of instant oatmeal and scoop up a serving that costs only about a quarter a day.

Ingredients:

• 1 container (18 oz) quick-cooking oats
• 3.2 oz nonfat dry milk
• 1/2 cup firmly packed brown sugar
• 1 cup raisins

Directions:

In a large bowl combine all ingredients. Transfer to an airtight container. Makes about 16 servings.

For breakfast: scoop 1/2 cup oatmeal mix into a bowl and add 1/2 cup water. Microwave on high for 1 minute.

By Laurie from Manitowoc, WI

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Garden Scallop

Ingredients:

• 10 oz. pkg. frozen mixed vegetables
• 1 cup milk
• 1 egg, slightly beaten
• 1 cup cornflake crumbs, divided
• 3/4 tsp. salt, optional
• 1/4 tsp. pepper
• 2 Tbsp. margarine, softened

Directions:

In saucepan, bring vegetables and milk to a boil. Remove from heat. Stir in a small amount of the hot milk into the beaten egg. Stir this into the hot vegetable and milk mixture. Add 1/2 cup cornflake crumbs, salt and pepper; mix well.

Pour into 1 qt. oven-proof casserole. In a small bowl, mix margarine and remaining cornflake crumbs until well blended. Sprinkle over vegetables in casserole. Bake at 350 degrees F for 20 minutes or until firm. Serves 4.

By Robin from Washington, IA

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Tortilla Casserole

Ingredients:

• 2 lbs. ground beef
• 2 Tbsp. dry minced onions
• 1/2 tsp. garlic salt
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 1/3 cup mild taco sauce, chunk style
• 1 can chopped green chilies, rinsed, drained
• 1 can mushroom stems and pieces, drained
• 1 can pitted black olives, drained, sliced
• 1 pkg. chopped frozen broccoli, cooked, drained
• 2 cup shredded mozzarella cheese
• 1 1/2 cup grated Parmesan cheese
• 20 frozen flour tortillas, thawed
• 20 slices cheddar cheese

Directions:

Cook ground beef in a large skillet over medium heat until beef loses red color. Drain off grease. Add onion, garlic salt, salt, pepper, 1/3 cup taco sauce, green chilies, mushrooms, 2/3 of the olives, broccoli, mozzarella and 1 cup of the Parmesan cheese.

Cook over medium-low heat, stirring constantly, just until mozzarella cheese is melted. Put 1/3 cup of the beef mixture down the center of each tortilla. Roll tightly and place tortilla, seam side down, in 2 lightly greased shallow pans, 9x13 (Put 10 tortillas in each pan). Sprinkle remaining olives over tortillas in each pan.

Cover each pan with 10 slices of cheddar cheese. Spread the remaining 1 cup taco sauce over the cheddar cheese in each pan. Sprinkle tops with the remaining 1/2 cup of the Parmesan cheese. Bake, uncovered, in 350 F. oven for about 30 minutes or until cheese melts and tortillas are heated through. Each pan makes 8 servings.

By Robin from Washington, IA

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Chocolate Chip Cookies

Ingredients

• 1/2 cup butter
• 6 Tbsp. sugar
• 1 1/4 cup flour
• 1 beaten egg
• vanilla
• 1/4 cup chocolate chips
• quick oats

Directions

By Robin from Washington, IA

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Beef Noodle Bake

Ingredients:

• lb. ground beef
• 1 can chopped mushrooms, drained
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. sugar
• 1 can tomato sauce (15oz.)
• 4 oz. noodles, uncooked
• 4 green onions, finely chopped
• 1 cup sour cream, plain or with chives
• 1 pkg. cream cheese (8oz.)
• 1/2 cup grated cheese

Directions:

Brown ground beef in skillet. Drain off any grease. Add mushrooms, salt, pepper, sugar and tomato sauce. Cover and simmer for 15 minutes.

Cook noodles according to package directions; drain.

Combine onions, using some of the green tops, with cream cheese and sour cream; blend well. In a greased 2 qt. casserole, spread 1/4 of the noodles, then 1/4 of the ground beef mixture, then spread with 1/4 sour cream mixture on top. Repeat 3 times. Top with cheddar cheese.

Bake at 350 degrees F until it bubbles in the center, about 50 minutes if chilled and 35 minutes if unchilled. Makes 6-8 servings.

By Robin from Washington, IA

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