ThriftyFun Recipes - August 8, 2008

Thank you Robin, Tami, Connie, Faith, Grayce, Leslie, Raymonde and Sandra for today's tips and recipes.

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Recipe Requests:

• Becoming A Vegetarian
• Cookie Recipes Using Applesauce Instead Of Butter
• Why Microwave Food One At A Time?

Today's Food Tips:

• Tips For Reusing Canning Jars
• Track Grocery Prices To Find Deals

Today's Contest Recipes:

• Peaches and Cream Chicken
• Corn Cob Jelly
• Lemony Fruit Salad Dressing
• Tomato Pie
• Pineapple Pie

Robins's Recipe Corner:

• Scalloped Potato Casserole
• Lemon Chicken Oregano with Potatoes
• Hamburger Pinwheels
• Cottage Cheese-Potato Salad
• Martha Washington's Bread and Butter Pudding
• Strawberry Delight Roll

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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Becoming A Vegetarian

I'm thinking about going vegetarian. If you knew me you would think I already am. I'm always eating fruits and veggies. I hardly eat meat, never eat eggs and I drink soy milk. I don't drink carbonated drinks, mostly water. I exercise daily. I was wondering if anyone can tell me about the different kinds of vegetarians and what they can eat and drink. Thanks

Aliesha

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Cookie Recipes Using Applesauce Instead Of Butter

I would like to know how to use applesauce in cookie recipes in place of butter and shortening. Any recipes would be welcome, especially sugar, peanut butter, and chocolate chip. Thanks!

Cheryl from Saugerties, NY

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Why Microwave Food One At A Time?

Why do microwave pot pies say only cook one at a time?

Sam

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Tips For Reusing Canning Jars

To save money on canning, most jars that food came in will work just as well as "canning jars." Save the ones that are the size you need and are nice thick quality. The important thing is to use canning jar lids that are in excellent condition with no evidence rust and chips, and that securely fit your jars. It's ok to re-use the metal lid twist on "band" part, as long as the sealing center part is good.

After canning, always test the seal. It should cause a "popping: sound when cooling. That let's you know it is vacuum sealed. If you have one or two that don't seal, all is not lost. Simply refrigerate and use soon.

This will salve money, since jars can be costly.

Also, I find canning jars and sometimes new boxes of lids/ and or bands at rummage sales, yard sales, and sometimes on sale at the end of canning season in the grocery store.

By Grayce from Fort Pierce

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Track Grocery Prices To Find Deals

I saved grocery receipts for 1 month, then created a spread sheet with the prices of the items I buy frequently. I continue to add to it each time I shop. Now, when I see "a sale", I check to see if it really a good price or not.

By Leslie from Brandon, MS

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Peaches and Cream Chicken

Ingredients

• 4-6 boneless, skinless chicken breast halves
• 2 Tbsp coarsely ground pepper
• 2 tsp vegetable oil
• 1/2 cup Kraft Low Fat Honey Dijon Dressing
• 1/2 cup Kraft Peach or Apricot Jam
• 2 Tbsp white wine
• 1 can sliced peaches, drained

Directions

Sprinkle each side of chicken breasts with 1/2 tsp pepper. Heat oil in large non-stick fry pan. Add chicken and brown on both sides. Reduce heat to low, cover and cook until chicken is no longer pink inside; drain liquid.

Mix dressing, jam and wine; pour over chicken. Stir in peaches and heat until sauce is hot. Serve over pasta or rice.

Happy tasting.

Source: What's cooking magazine

By Raymonde from North Bay, Ontario

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Corn Cob Jelly

Cover 12 ears of cobbed corn in large pot, just to cover the corn. Boil 10 minutes. Use 3 cups of the liquid and strain through a cheesecloth into a smaller pot. Add 3 Tbsp. lemon juice and boil again. Measure 4 cups sugar and pour in all at once. Boil again. Add 1 box Surejell liquid pectin while stirring. Remove and add yellow food coloring to make a butter cup color. Skim off any foam as needed. Pour into warm, sterilized jars, removing any last foam. Water bath for 5 minutes.

Source: My mom made this as long as I can remember. You can also google some recipes and see if there is one you might like better.

By Sandra from Salem, OR

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Lemony Fruit Salad Dressing

Ingredients

• 2 Tbsp. butter
• 4 Tbsp. lemon juice
• 3 Tbsp. cornstarch
• 1 cup sugar
• 1 1/4 cup water
• 3 egg yolks

Directions

Heat in a saucepan over low heat, until thick, stirring constantly. (This scorches easily. So, do not leave it for a second!) Cool. Dilute with heavy cream to desired consistency.

While sauce is cooling, prepare a bowl of fruit. The sauce is enough for a very large bowl.

Pour sauce over prepared fruit, stir gently to coat. Serve.

Source: An internet blogger. I made a huge bowl for a potluck barbeque last weekend and had so many recipe requests!

By Faith from Lynden, WA

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Tomato Pie

Ingredients

• 4 tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• 1/2 cup chopped green onions
• 1 (9-inch) prebaked deep dish pie shell
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese
• 1 cup mayonnaise
• Salt and Pepper

Directions

Preheat oven to 350 degrees F. Place the tomatoes in 1 layer in a colander in the sink. Sprinkle with salt and allow to stand for 10 minutes.

Layer the tomato slices, basil and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Cut into slices and serve warm.

Source: This recipe was clipped from our local little weekly paper. I tried this last evening and found the tomato pie very tasty. Will be making it again.

By Connie from Cotter, AR

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Pineapple Pie

Ingredients

• 2 graham cracker pie shells
• 1 large can crushed pineapple, undrained
• 1 box French vanilla pudding
• 1 large can mandarin oranges, drained and chopped (leave a few whole for garnish)
• 1 8 oz. container whipped topping
• Shredded coconut, optional

Directions

Mix the dry pudding, whipped topping, pineapple and chopped mandarin oranges in a bowl till well blended. Split mixture between the 2 pie crusts.

Sprinkle coconut on if desired, use the reserved whole mandarin oranges for garnish. Cover and refrigerate for a couple of hours.

My fiance's mother made this for us when she came for a visit, very easy and good on a hot summer evening!

By Tami from Missouri

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Scalloped Potato Casserole

Ingredients

• 2 lb. potatoes
• 1/3 cup onion, chopped
• 1 tsp. salt
• 3 Tbsp. margarine
• 2 1/2 cup milk
• 3 Tbsp. flour

Directions

Peel potatoes; slice in rounds and cook until tender. Cook the onion with the margarine. Mix all ingredients. Bake at 375 degrees F for 40 minutes or until done.

By Robin from Washington, IA

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Lemon Chicken Oregano with Potatoes

Ingredients

• 4 large potatoes, peeled and sliced lengthwise in at least eighths
• 3 medium onions, peeled and quartered
• 1 frying chicken, quartered, or individual pieces you want
• juice of large lemon
• 2-4 Tbsp. butter or margarine
• 1 Tbsp. oregano
• salt and pepper, to taste

Directions

In a large roasting pan, arrange chicken surrounded with potatoes and onions. Sprinkle everything with lemon juice and dot generously with butter. Sprinkle oregano, salt and pepper. Bake, uncovered, for 1 hour at 375 degrees F, turning chicken and vegetables to brown evenly. Serves 4.

By Robin from Washington, IA

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Hamburger Pinwheels

Ingredients

• 1 lb. hamburger
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. celery seed
• 1/4 tsp. thyme
• 1/4 tsp. basil
• 1/4 tsp. marjoram (or spices to suit your taste)
• 1 onion, chopped
• 1 1/2 cups flour
• 2 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1/4 cup shortening
• 1/2 cup milk

Directions

Mix ingredients through onion together in skillet:Cook until hamburger and onion are done. Let cool while you prepare biscuit dough.

Sift together flour, baking powder and salt. Cut in shortening. Stir in milk, just until blended.

Knead on lightly floured surface about 30 times. Roll out on floured surface to about 1/4 inch thick rectangle. Spread with cooled meat mixture. Roll up and seal seam. Slice 1 inch thick. Place cut side down on cookie sheet. (Use spatula to move them.) Bake at 350 for about 15 minutes or until done.

By Robin from Washington, IA

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Cottage Cheese-Potato Salad

Ingredients

• 3 cups cooked, diced potatoes
• 1/2 cup sliced celery
• 1 Tbsp. chopped green pepper
• 1 Tbsp. chopped pimento
• 2 Tbsp. minced onion
• 2 Tbsp. chopped dill pickle
• 1 cup mayonnaise
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 tsp. dry mustard
• 1 cup cottage cheese

Directions

Combine first 6 ingredients in bowl. Chill vegetables thoroughly. Blend mayonnaise and lemon juice with seasonings in small bowl. Combine chilled vegetables, cottage cheese and dressing, tossing lightly.

By Robin from Washington, IA

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Martha Washington's Bread and Butter Pudding

Ingredients

• 12 slices white bread
• butter
• cinnamon
• 1 jar cherry preserves (10 oz.)
• 4 eggs
• 2 2/3 cups milk
• 2 Tbsp. granulated sugar

Directions

Preheat oven to 325 degrees F. Cut crusts from 12 slices white bread. Spread butter; on 1 side of each slice. Butter 8x8 inch baking dish. Arrange 4 slices bread in bottom of dish; sprinkle lightly with cinnamon. From 1 jar of cherry preserves, spread a spoonful of preserves on each slice. Repeat, making 2 more layers. Beat 4 eggs. Add 2 2/3 cups milk and 2 Tbsp. granulated sugar, stirring until well mixed. Pour over bread. Refrigerate for 1 hour. Bake at 325 degrees F for 1 hour. Serve warm from oven or refrigerate.

By Robin from Washington, IA

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Strawberry Delight Roll

Ingredients

• 1 cup sifted cake flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3 eggs
• 3/4 cup sugar
• 1 Tbsp. frozen concentrated orange juice, thawed
• confectioners' sugar
• 1/2 tsp. almond extract
• 2 cups whipping cream, whipped
• 2 pt. sliced fresh strawberries, sweetened to taste

Directions

Line greased 10x15 inch jelly roll pan with greased and floured waxed paper. Sift first 3 ingredients together. Beat eggs in bowl until thick. Add sugar gradually, beating until very thick and creamy. Beat in orange juice and 2 tablespoons water. Add flour mixture gradually, beating until smooth. Pour batter into prepared pan, spreading into corners. Bake at 375 degrees F for 12 minutes. Invert cake onto towel dusted with confectioners' sugar. Roll up and cool completely. Blend 1/2 cup confectioners; sugar and almond extract with whipped cream. Unroll cake. Trim crust from edges. Spread with half the whipped cream mixture. Spoon 3/4 of the strawberries over whipped cream. Reroll cake and place seam side down on serving plate. Top with remaining whipped cream and strawberries.

By Robin from Washington, IA

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