ThriftyFun Recipes - January 2, 2009

Thank you Robin, Raymonde, Sandy, Chayil, Linda, Cheryl, LovingLynden and Vicky for today's tips and recipes!

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The ThriftyFun Team

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Recipe Requests:

• Teflon Coming Off Roasting Pan
• Freezing Cooked Salmon
• Refreezing Hot Dogs
• Easy, Inexpensive and Quick Recipes
• Easy Peanut Butter Fudge

Today's Food Tips:

• Buying Colored Kitchen Items To Keep Kosher
• Roast Your Turkey In A Paper Bag
• Use A Cookie Scoop And Parchment Paper For Cookies

Today's Contest Recipes:

• Italian-Style Chicken
• Peanut Chicken Curry
• Graham Cracker Crust (For Diabetics)
• Mexican Casserole
• Mississippi Mud

Robins's Recipe Corner:

• Whole Wheat Pizza Dough
• Toscana Soup
• White Chocolate Macadamia Cookies
• Pear Whip
• Hushpuppies
• Tasty Rotisserie Beef Tenderloin

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.

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Teflon Coming Off Roasting Pan

The Teflon came off of my roasting pan, is this dangerous if ingested?

Lynn from Elkford, BC

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Freezing Cooked Salmon

Can I freeze cooked salmon?

Alan from Plymouth, UK

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Refreezing Hot Dogs

Can I refreeze hot dogs which have been defrosted by soaking in hot water?

Kerry from Natick, MA

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Easy, Inexpensive and Quick Recipes

I am looking for quick, easy, inexpensive dinner ideas.

Shelly from Perry, FL

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Easy Peanut Butter Fudge

I need an easy recipe for peanut butter fudge. Thank you! Love that fudge!

Nelliemary

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Buying Colored Kitchen Items To Keep Kosher

For anyone who keeps kosher, figuring out which dishes and utensils to use with which category of food can be difficult. Typically, though, people tend to use red for meat and fowl, blue for dairy, and green or white for "parve" (things that are neither meat nor dairy, including fish, eggs, grains, vegetables, and fruits). I've found lots of appropriately colored plates, utensils, and even cookware by searching online (such as at cookware.com and alljudaica.com).

What's harder are storage containers. But right now is a great time to stock up. Buy red plastic containers and green plastic containers now, while they're everywhere and on post-Christmas sale! Sam's Club, Wal-Mart, Target, and many other stores will have red and green items at amazingly low rates. Blue things can wait until you find some you like at a good price.

By Chayil from Chicago, IL

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Roast Your Turkey In A Paper Bag

Roasting the Turkey in a clean big paper bag for the moistest turkey ever. Clean and dress turkey as usual. Take the paper bag, use a coating of oil inside the bag enough to place the turkey onto then place the turkey inside and close the bag up. Put on a rack and tuck inside the pan to roast as usual. Even if you use a pop up pin, check the turkey 20 minutes before time ends. Check the turkey for color you like. Check the drumstick, if it moves up and down, this is the doneness check.

If you like, you can remove the bag easy and let it brown even more or even remove the juices. It makes really a lot, no basting needed at all. The turkey is brown and very tender and lots of broth for the gravy.

This was passed to me over 15 years ago by a family friend. I want to share so many will enjoy the turkey the way we do every year. It leaves me time to prep other things and make cookies last minute. I love it, you will too!

Merry Christmas and Happy Holidays to All.

Source: A family friend told me years ago.

By Linda C. from Weymouth, Mass

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Use A Cookie Scoop And Parchment Paper For Cookies

Save yourself a lot of work by using a cookie scoop and parchment paper when baking cookies. Many recipes call for the dough to be rolled into balls or drop by tablespoon. Using a cookie scoop gives you nice uniform cookies with ease. I always used parchment paper on my cookie sheets, also. Save on parchment paper by using it more then once. This also saves time in cleanup.

Have a Merry Christmas!!

• http://www.embroideryandsewingsupplies.com

By Cheryl from Ohio

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Italian-Style Chicken

Ingredients

• 6 small whole chicken breasts (about 4 lb.)
• 1 cup dry bread crumbs
• 1/2 cup finely chopped walnuts
• 1 tsp. salt
• 3 eggs
• 1/4 cup water
• 3/4 cups all-purpose flour
• 1/4 cup margarine or butter
• 1/4 cup vegetable oil
• 1 can (10.75 oz.) condensed chicken broth
• 1 1/2 cups shredded mozzarella cheese
• 1 can (8 oz.) mushroom stems and pieces, drained and coarsely chopped
• 1 cup chili sauce
• 1/2 cup dry white wine
• 1 tsp. dried marjoram leaves

Directions

Cut chicken breast in half. Mix bread crumbs, walnuts and salt. Beat eggs slightly; stir in water. Coat chicken breasts with flour; dip into egg mixture. Coat with crumb mixture. Heat margarine and oil in 10-inch skillet over medium heat until hot. Cook chicken, several pieces at a time, until golden brown, 2 to 3 minutes. Place 6 chicken breast halves in each of 2 ungreased baking pans. Pour broth into dishes; sprinkle with cheese. Mix remaining ingredients; spoon over top. (To serve 1 dish immediately, cook uncovered in 375 degree F oven until chicken is done, about 30 minutes.) Wrap, label and freeze the other dish no longer than 1 month.

To serve the frozen dish: About 1 1/2 hours before serving, remove from the freezer and unwrap. Cover and cook in 375 degree F oven about 40 minutes. Uncover and cook another 30 minutes.

Source: Betty Crocker's Working Woman's Cookbook

By LovingLynden from Lynden, WA

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Peanut Chicken Curry

Ingredients

• 1 cup sliced fresh baby carrots
• 1 large onion, chopped
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 cup chicken broth
• 2 plum tomatoes, seeded and chopped
• 4 cups thinly sliced cooked rotisserie chicken (skin removed)
• 1 can (13 1/2 ounces) coconut milk
• 1/3 cup creamy peanut butter
• 3 teaspoons curry powder
• Hot cooked rice

Directions

In a large skillet, saute carrots and onion in oil until tender. Add garlic, saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.

Source: A friend, Eilly

By Raymonde from North Bay, Ontario

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Graham Cracker Crust (For Diabetics)

Ingredients

• 2 Tbsp. margarine
• 2 Tbsp. warm water
• 3 Tbsp. Splenda (any artificial sweetener)
• 1 cup graham cracker crumbs

Directions

In medium sauce pan melt the margarine. Remove from heat and add water and Splenda. Stir in graham cracker crumbs and mix until thoroughly combined. Press onto the bottom and sides of an 8 or 9 inch pie pan. Bake at 400 degrees F for 6-8 minutes until deep golden brown. Cool. 8 servings - 70 calories.

Little tip: For a more moist crust omit the baking and simply chill the crust thoroughly.

By Sandy from Graettinger, IA

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Mexican Casserole

Ingredients

• crunched up tortilla chips
• cubed or canned chicken or turkey
• canned corn (optional)
• sliced or chopped olives
• 1/2 cup picante sauce
• Spanish rice*
• more crunched up chips
• shredded cheese

My teenager asked for seconds! By Vicki from Casa Grande, AZ

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Mississippi Mud

Very nice dessert for potluck dinner

• 1/4 lb. butter or margarine
• 1 1/2 cups cake and pastry flour
• 2 tsp. iced water
• 1/2 cup chopped nuts

Mix together:

• 1 8 oz. pkg. Philadelphia cream cheese
• 1 tsp. vanilla
• 1 cup cool whip (use rest in recipe)
• 1 cup icing sugar

• 2 pkgs instant chocolate pudding (4 oz. size)
• 3 cups cold milk
• 1 tsp. vanilla

This is very good but rich.

Source: Bernice

By Raymonde from North Bay, Ontario

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Whole Wheat Pizza Dough

Ingredients

• 1 cup warm water
• 1 package active dry yeast
• 1/2 tsp. salt
• 2 Tbsp. olive oil
• 1 1/2 cups whole wheat flour
• 1 1/2 cups white flour

Directions

With wooden spoon mix water and yeast. Add salt and oil, then 1 cup flour. Mix until smooth. Mix the rest of the flour into the dough, using your hands to work it in if necessary. Dough should be firm, not sticky. Cover with towel and set in warm place for at least 1/2 hour. Prepare toppings with while dough is resting. Choose your favorite ingredients for toppings. Grease pizza pans or cookie sheets. Roll out dough on press out with fingers to 2 pizzas. Top with toppings and bake 10-15 minutes at 400-425 degrees F for chewy crust, longer for a crisper crust. Use all dough for 1 pizza for a ver thin crusted pizza.

By Robin from Washington, IA

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Toscana Soup

Ingredients

• 1 1/2 cups spicy pork sausage links
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 Tbsp. chicken base
• slices bacon, cooked and crumbled
• 2 cups kale leaves, cut in half and sliced
• 1/3 cup heavy whipping cream
• 2 medium potatoes, cubed
• 4 cups water

Directions

Preheat the oven to 300 degrees F and bake sausage links for 25 minutes or until done. Cut the links in half (lengthwise) then cut them at an angle into 1/2 " slices. In a large saucepan, over medium heat, cook the onions until they are almost clear. Add the garlic and cook an additional minute. Add the chicken base, sausage links, kale and whipping cream. Simmer for 4 minutes and serve. (Can use turkey sausage or turkey bacon.)

By Robin from Washington, IA

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White Chocolate Macadamia Cookies

Ingredients

• 1 1/2 cups flour
• 1 egg
• 1 tsp. vanilla
• 1/2 cup white granulated sugar
• 1/2 cup light brown sugar
• 1/4 lb. butter, softened
• 1 white chocolate bark, melted (8oz.)
• 1/2 cup Macadamia nuts, chopped

Directions

In a large bowl, with an electric mixer, combine the flour, egg, vanilla, sugar, brown sugar and butter together. In a glass bowl, in the microwave, (can use a double boiler) melt the white chocolate bark. Add the melted chocolate and nuts to the dough mixture. Drop tablespoons of dough onto a greased baking sheet and bake at 325 degrees F for 15-20 minutes.

By Robin from Washington, IA

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Pear Whip

Ingredients

• 1 lemon gelatin (3 oz.)
• 1 can pears
• 1/2 cup scant sugar
• 1/2 cup whipping cream
• 1 1/2 tsp. vanilla

Directions

Dissolve 1 package lemon gelatin in 1 cup boiling water and 1 cup juice (strained) from canned pears. Pour into measuring cup and when cool, but not thick, whip with egg beater until consistency of whipped cream. Then fold in 1 cup of crushed pears. Beat whipping cream until thick. Add sugar and vanilla and fold into gelatin. Garnish with nuts, if you wish.

By Robin from Washington, IA

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Hushpuppies

Ingredients

• 1 cup self-rising flour
• 1 cup self-rising corn meal
• 1 tsp. sugar
• 1/2 tsp. salt
• 1 large egg, beaten
• 1/2 cup green onion, chopped
• 1 cup buttermilk

Directions

Combine the flour, corn meal, sugar and salt together. Add the egg, onions, and 1/2 cup of the buttermilk to the flour/cornmeal mixture. Gradually add in remaining buttermilk until batter is well mixed but not runny. Drop by tablespoonfuls into hot oil (about 350-360 degrees F) in deep fat fryer for about 2 minutes or until evenly browned, turning to keep all sides evenly browned. Drain on paper towels and serve.

By Robin from Washington, IA

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Tasty Rotisserie Beef Tenderloin

Ingredients

• 3-5 lbs. beef tenderloin
• 1/2 cup onion, diced
• 5 cloves garlic, diced
• 1 cup Zesty Italian dressing
• 2 Tbsp. coarse brown mustard
• 3 Tbsp. butter
• salt and pepper (to taste)

Directions

Place beef tenderloin in a shallow baking dish. Pour the Zesty Italian dressing over the beef. Spread the mustard, 3 cloves of garlic, onion, salt and pepper on top of the beef. Cover the meat and let marinade for 2-4 hours. Place the tenderloin on the rotisserie and cook it for about 1 1/2 hours. For the last 15 minutes of cooking, place the butter and remaining garlic in a bowl in the microwave. Baste all sides of the beef with the garlic and butter. Once you remove the beef from the grill, cover it with foil for 10 minutes. The meat should be brown on the outside and medium on the inside. Slice very thin and serve.

By Robin from Washington, IA

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