ThriftyFun Recipes - July 3, 2008

Thank you Robin, Connie, Barb, Darlene, Pam, Angie and Cindy for today's tips and recipes!

We won't be publishing Friday or Monday to celebrate the Fourth of July holiday. I hope all our US readers have a save and relaxing Fourth. The next issue will be on Tuesday.

Share your favorite recipes below!

Submit Your Favorite Recipe!

Need a recipe? Submit a request

Thanks for reading,

Susan

• Send to a Friend!

Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter.

Recipe Requests:

• Recipes For Cold Salads
• Recipe For Bread Pudding With Hard Sauce
• Cracker Barrel Style Cracker Spread Recipe
• Looking for Vanilla Cake Recipe

Today's Food Tips:

• Alphabetize Your Spices
• Buy Sale Turkeys and Cook for Meat
• Uncle Sam's Cold Keeper Bowl with Red, White and Blue Salad

Today's Contest Recipes:

• Fourth Of July Bread Pudding
• Freezing Breaded Zucchini
• No Bake Butterfinger Bars
• Grilled Stuffed Tomatoes

Robins's Recipe Corner:

• Strawberry Salad
• Pineapple-Buttercrumb Coffeecake
• Boneless Pork Loin, Rotisserie-Style
• Bulgar Honey Bread
• Carolina Potato Salad
• Lemon-Barbecued Ribs

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

Recipes For Cold Salads

I would like recipes for cold salads besides the macaroni and potato salads. Thanks.

Debbie from Crawfordsville, Indiana

Post Feedback: http://www.thriftyfun.com/tf18587299.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print

Recipe For Bread Pudding With Hard Sauce

I am looking for a recipe for Bread Pudding and hard sauce. Thanks.

Debbie from Crawfordsville, Indiana

Post Feedback: http://www.thriftyfun.com/tf29067955.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print

Cracker Barrel Style Cracker Spread Recipe

I would like to find a recipe for the cracker spread found at Hickory Farms. It is, I think, a cream cheese dip named Country Vegetable. Also, any other recipes for tried and true cracker dips that you enjoy would be appreciated! Thanks!

Pam from Nebraska

Post Feedback: http://www.thriftyfun.com/tf65753292.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print

Looking for Vanilla Cake Recipe

I would like a really luscious recipe for a bakery type vanilla or white cake and frosting, for my hubby's birthday. Hope you can help. Thanks!

Becky from Georgia

Post Feedback: http://www.thriftyfun.com/tf88190333.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print

• Tip Contest
  Submit a Tip or Recipe!

• Photo Contest
  Submit a tip with photo!

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!

• My Frugal Life
  Submit a My Frugal Life Essay!

Alphabetize Your Spices

My family thinks I'm a bit of a psycho because I alphabetize my spices!! However, you wouldn't believe how much time this saves when cooking! It cuts the time previously spent looking for a certain spice, down to next to nothing. Not to mention how many times I used to go out and buy another container, only to find several amidst the pre-alphabetized spices! Happy cooking!

By Pam from Storm Lake, IA

Post Feedback: http://www.thriftyfun.com/tf74661315.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print

Buy Sale Turkeys and Cook for Meat

I buy whole turkeys when they are cheap. I cook the turkey the first time like a Thanksgiving dinner. What is left I use for:

• Turkey stir-fry
• Turkey salad
• Creamed Turkey over bread or biscuits
• Turkey burritos or tacos

Post Feedback: http://www.thriftyfun.com/tf57719599.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print

Uncle Sam's Cold Keeper Bowl with Red, White and Blue Salad

I picked up this Uncle Sam hat in the dollar store. They had matching ice buckets, so it dawned on me that putting the two items together would make a nice presentation for the Fourth of July!

Approximate Time: minutes

Supplies:

• Uncle Sam Hat
• Plastic Ice Bucket
• Large Plastic Zipper Bag
• Salad Ingredients

Instructions:

Place ice in plastic bag. Place in bottom of hat. Place ice bucket on top and fill with salad (tossed, fruit, Jello, potato, etc.) of your choice (or ice!)

Red, White and Blue Salad

Bagged Spring Mix Greens, Strawberries, White Onion Rings, Crumbled Blue Cheese, Bottled Strawberry Dressing (I used Biranna's).

Optional: You may add Grilled Shrimp or Chicken to make it a main dish salad.

By Cindy from Waynesburg, PA

Post Feedback: http://www.thriftyfun.com/tf97152950.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print

Fourth Of July Bread Pudding

This old fashioned bread pudding is a tradition by my grandmother, then mother and now me for serving at the 4th of July cook-out we have every year for family and close friends. Enjoy!

Ingredients

• 2 cups milk
• 4 cups cubed or torn stale bread {I use French or Italian bread}
• 1/2 cup granulated sugar
• 1/2 tsp. salt
• 1 tsp. ground cinnamon or nutmeg
• 2 eggs, lightly beaten
• 1/4 to 1/2 cup raisins

Directions

Heat milk just until scalded. Place bread cubes in a bowl; pour hot milk over the bread. Cool. Add the sugar, salt, cinnamon or nutmeg, eggs, raisins. Pour mixture into an 8-inch square baking dish. Bake in a preheated 350 degree F oven for 20 to 25 minutes, or until set. Service a dessert sauce or whipped topping. I serve with a scoop of vanilla ice cream.

When having more family/friends than an 8-inch baking dish can serve, I make two 8-inch square baking dishes of the pudding.

By Connie from Cotter, AR

Post Feedback: http://www.thriftyfun.com/tf88667545.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print

Freezing Breaded Zucchini

What to do with all the zucchini that your neighbors and friends give to you.

I usually take a Sunday, or if I really have a lot to cook, what I do is break it up to a half day frying and another half day frying. Make sure you use a good skillet for this. I like to use my cast iron skillet. It is a the largest one I could find and it helps to get the zucchini done faster. But I have used my copper skillets and they work just as well. I just don't have a skillet as big as the cast iron one.

The idea is after it is breaded, fry until the outside is not brown but still very pale but has a hard coating on it. Drain on paper towels and after cooled enough wrap in foil or freezer wrap, putting wax paper between the layers. This way you can take the amount you need off without disturbing the rest of the zucchini and it keeps it from freezing together. Wrap tight so you do not get freezer burn. And when you take it out of the freezer, you will just have to finish frying it untill golden brown. Which takes about 10-15 minutes depending on how high or low the heat is. Remember to cover but keep a check as it usually cooks fast the second time because you have pretty much done the cooking and everything before.

Frozen Zucchini

Pour about 1/3 of your skillet with oil. Too much makes it longer to cook and they are greasier Take the skin off. Slice it about 1/4 inch thick, after zucchini is sliced. You can also wash well and leave the skin on.

After zucchini is sliced, dip it in eggs. Depending on how much zucchini you are making helps you to decide how many eggs you use. Also bear in mind, you dip it in eggs and flour once and repeat.

If you are not really sure, try a small amount for dinner.

I would use:

• 3-4 eggs
• 2 cups of flour
• 1 small zucchini, sliced (keep them the same size and do not cut them thick as it will take longer to cook)

Now after you have tried this, you should have a Idea about what amounts of oil, eggs, and flour, salt, pepper or anything else you usually use.

Also it is a good time to shred your zucchini for bread, cakes, muffins or cookie recipes you have and there is half the work done. Believe me it saves a lot of time. I measure out what I need for the recipes, put the zucchini in freezer bags and label them and freeze.

It is so nice to just grab a bag and make my recipe and the shredding is all done and I love it!

P.S don't forget to drain the water off after it is defrosted. Just stick in a pan of warm water and it will defrost quickly. I have frozen zucchini for 4 months and it has been great as long as it is wrapped well. It is just so good I have not had the chance to freeze longer. You usually end up using it when company comes. Cookies for school and you can ice the cookies also.

Well I hope if you try this, all will go well. It has worked for me and it makes it nice if you are out of vegies, just use these. I have been thinking about trying zucchini sticks and using ranch dressing for a dipping sauce next. Bye, Good Luck and enjoy.

By Darlene from Fairview, PA

Post Feedback: http://www.thriftyfun.com/tf95118710.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print

No Bake Butterfinger Bars

Ingredients

• 6 cups cornflakes, crushed
• 2 cups crunchy peanut butter
• 1 cup sugar
• 1 cup white corn syrup
• 12 oz. chocolate chips

Directions

Crush cornflakes in a ziplock bag (use a rolling pin) until you have 6 cups. In a saucepan, over low heat, cook peanut butter, sugar, and the corn syrup. Melt together. Stir to blend. When all is melted and blended together, stir in the crushed cornflakes. Stir to combine.

Spray a 9x13 inch pan with butter-flavored pam. Press the cornflake mixture into the prepared pan. Use a piece of plastic wrap or the used ziplock bag to press.

In a small pan, melt the chocolate chips in the microwave OR over low heat, taking care not to burn. Spread the melted chocolate chips on top of the cornflake layer. Chill at least an hour.

Cut into squares or rectangular "finger-like" pieces. Serve. PS: You can use the least expensive cornflakes and peanut butter for this recipe.

Source: The source of this recipe is : WBIR Television, Knoxville, Tennessee, "STYLE" with Moira and Mychelle

By Barb from East Tennessee

Post Feedback: http://www.thriftyfun.com/tf15533097.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print

Grilled Stuffed Tomatoes

Ingredients

• 4 large tomatoes
• 1 1/2 cup Cottage cheese
• 1/3 cup Cream Cheese
• 1/3 cup toasted slivered almonds
• 1 Tbsp. chopped fresh basil
• 1 tsp. ground cumin
• 3 Tbsp. chopped red bell pepper
• Salt and pepper
• Olive oil

Directions

Lightly coat almonds with olive oil and toast in oven at 350 degrees F (180 degrees C), for 4 to 5 minutes or until golden. Slice top off each tomato and scoop out pulp delicately. Reserve half the pulp and transfer to bowl. Set hollowed out tomatoes and their top aside.

Add cottage cheese, cream cheese and remaining ingredients to reserved tomato pulp. Mix well. Season to taste. Stuff each tomato with cheese mixture. Cook over medium heat on lightly oiled grill for 10 minutes.

Garnish each tomato with the sliced top and serve with a spinach salad.

Note: I have eliminated the cumin and added either tuna, crab or shrimp to this recipe. If preferred, the cumin can be left in the recipe.

By Connie from Cotter, AR

Post Feedback: http://www.thriftyfun.com/tf59574626.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print

Strawberry Salad

Ingredients

• 1 can strawberry pie filling
• 1 can Eagle Brand milk
• 1 large can crushed pineapple, drained
• 1 large Cool Whip