ThriftyFun Recipes - December 26, 2007

I hope everyone had a wonderful Christmas! Thank you MartyD, Joan, Debby and Robin for today's recipes!

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Recipe Requests:

• Recipe for Gritzwurst Using Pork
• Chicken Casserole with White Sauce
• Easy Fondue Recipe
• Sugar Free Peanut Butter Fudge
• Keeping Tuna Salad from Being Dry
• Keeping Turkey from Drying Out When Reheating

Today's Recipes:

• Brunswick Stew
• Enchilada Loaf
• Italian Marinated Vegetables
• Cole Slaw
• Classic Shortening Bread
• Putting Oatmeal in Corn Bread
• Substitute Fruit Juice for Oil in Baking

Crafting for Fun and Money!

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Recipe for Gritzwurst Using Pork

I am looking for a recipe for homemade Gritzwurst using pork?

Bonnie from Norwood/Young America, MN

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Chicken Casserole with White Sauce

My mother used to make a casserole with chicken breast, cubed, ham, peas, noodles and some type of white sauce. This is from my child-hood memory, so I may have left something out.

It was always the first to go at church dinners. Unfortunately I never got the recipe and have been unable to duplicate it.

Christine from Sterling, Virginia

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Easy Fondue Recipe

Does anyone have a good (for teens) fondue recipe? My 14 year old is getting a fondue pot for Christmas; I'd like to have on hand ingredients to use it that day, but all I could find in cookbooks used white wine and ingredients I had never heard of.

Kelly from North Carolina

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Sugar Free Peanut Butter Fudge

I am looking for peanut butter fudge for a diabetic.

Diane from NC

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Keeping Tuna Salad from Being Dry

What do you put in your tuna salad? I put 2 cans of tuna, 2 eggs, mayo and a little sugar. However, I ordered a tuna sandwich from a restaurant yesterday and it was delicious. Mine is usually kind of dry. Do you know what the secret ingredient is?

Onesummer

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Keeping Turkey from Drying Out When Reheating

I am making a large New Year's dinner and am making as much as I can ahead of time. I cooked the turkey today and put the breast meat unsliced in the freezer. What I would like to know is the best way to reheat it on New Year's day without it being dried out.

Leona from St Paul, Alberta

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Brunswick Stew

(Cut this recipe in half for regular portions).

Ingredients

• 1 stewing hen or 2 fryers
• 2 large onions, sliced
• 2 cups cut okra, opt.
• 4 cups fresh or 2 cans tomatoes (1lb. each)
• 2 cups lima beans
• 3 medium potatoes, diced
• 4 cups corn off the cob or 2 cans corn (1lb. each)
• 3 tsp. salt
• 1 tsp. pepper
• 1 Tbsp. sugar

Instructions

Cut chicken in pieces and simmer in 3 qts. water for a thin stew, or 2 qts. for a thick stew, until meat can be easily removed from the bones, about 2 1/4 hours. Add raw vegetables to broth, and simmer uncovered until beans and potatoes are tender. Stir occasionally to prevent scorching. Add chicken, boned and diced, if desired, and the seasonings. (If canned veggies are used, include juices and reduce water to 2 qts. for thin stew and 1 qt. for thick stew). The longer and slower stew cooks, the better the flavor. Flavor improves when left to stand overnight and reheated.

By Robin from Washington, IA

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Enchilada Loaf

Ingredients

• 1 lb. ground beef
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 small can tomato sauce
• 1 small can chopped olives
• 1 1/2 cups cheddar cheese
• 6 tortillas
• chili powder, to taste

Instructions

Brown beef; add salt and pepper, chili powder; then onion, garlic and tomato sauce; simmer until done. In greased casserole place tortilla; top with meat mixture, some olives, then cheese. Repeat these layers until all ingredients are used up. Add 1/8 cup water over casserole; cover tightly and place in 375 degree F oven. Cook for about 25-30 minutes.

By Robin from Washington, IA

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Italian Marinated Vegetables

Ingredients

• cauliflower
• broccoli
• mushrooms
• zucchini
• black olives

Instructions

Cut vegetables into bite-size pieces. Slice olives. Marinate overnight in Italian dressing.

By Robin from Washington, IA

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Cole Slaw

Ingredients

• 1 lb. head cabbage
• 1 small carrot, shredded
• 1/2 medium green pepper
• 1 small onion, diced

Dressing:

Ingredients

• 1/3 cup vinegar
• 3/4 cup sugar
• 1/3 tsp. celery seed
• 1/3 tsp. mustard seed
• 1/3 tsp. salt

Instructions

Mix ingredients and pour over salad. Toss. Make a day before and let marinate.

By Robin from Washington, Ia

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Classic Shortening Bread

Ingredients

• 2 sticks butter, softened
• 1 cup confectioners' sugar
• 2 cups all-purpose flour

Directions

In a large bowl, beat butter until light and fluffy. Gradually beat in confectioners' sugar. Gradually beat in flour. Form into a ball. Wrap in plastic wrap and refrigerate overnight. Next day: Preheat oven to 300 degrees F. Flatten dough into a circle. Prick all over with the tines of a fork. Using a buttered knife, score into 12 sections. Place on an ungreased cookie sheet and bake for 25 minutes or until a toothpick inserted in the center comes out clean. These will not brown much.

Yield: 12 slices

Variation: Add grated zest of 1 small lemon and 1/2 cup finely chopped pistachios.

Variation: Add 1 1/2 teaspoons of vanilla and 1/2 cup finely chopped pecans. Press into an ungreased 13x9-inch baking pan. Bake and cool. Frost with vanilla icing.

Source: "Woman's Day" or "Family Circle". I've had this recipe over 30 years, I can't remember. The variations are mine.

By Joan from Chesapeake, VA

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Putting Oatmeal in Corn Bread

This is a product of 'Old People Ingenuity' and necessity. DH and I each have different sensitivities to the prescription cholesterol lowering drugs so we are trying to take a natural approach.

Several years ago I started using oatmeal instead of cracker or bread crumbs in my meatloaf and salmon croquettes. Determined to sneak it in wherever possible today I made some corn bread. Being raised in the south by a mama of English descent I don't put sugar in my corn bread or muffins. This is how I made them today:

Ingredients:

• 1 packet of corn bread mix
• 1 egg
• 3/4 cup milk
• 1/2 cup of old fashioned oats

Directions:

Mix and bake as directed on package.

It was really nice. It didn't taste 'oatmealy' at all and it had a really nice texture.

By MartyD from Houston,Tx

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Substitute Fruit Juice for Oil in Baking

For any baking recipe that calls for oil, use any fruit juice instead. The same amount that the oil should be. This is less fattening, healthier and makes for moister cakes, brownies, etc. It does not alter the taste. I usually just open a can of peaches, use the juice then serve the peaches with dinner. Enjoy!

By Betty aka Grandma Buttercup from Albion, IN

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