ThriftyFun Recipes - June 3, 2008

Thank you Connie, Sherry, LRP, Gloria, Darlene, Joanna, Julie and Mary for today's tips and recipes!

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Today's Food Tips:

• Tips For Baking a Flat, Even Cake
• Make Tea Sandwiches For Your Bridal Shower
• Harvesting Cattail As Food
• Saving Money on Celery

Today's Contest Recipes:

• Darlene's Spaghetti Pie
• Iced Cappuccino
• Fried Potato Cakes Using Instant Potatoes
• Easy Cube Steak Dinner
• Cream Peach Pie

Robins's Recipe Corner:

• Jiffy Potato-Onion Puffs
• Lemon Fizz Salad
• Meat Loaf Supreme
• Chicken-Potato Stew
• Mexican Corn Bake
• Quick Caramel Corn

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Tips For Baking a Flat, Even Cake

This is in response to baking a flatter cake. All you have to do is either torte the mound off, torting means to cut the cake in several layers or just the top or in half horizontally (not up and down). Or just turn over with the cake bottom up after cooling about 10 minutes, you will have a perfectly flat cake all the time.

If you do not want to use the wet rags around your cake pan, (this only works with round, square or oval pans, character pans have to many corners to put wet towels around), put a Pizza stone in the bottom of your oven. Try to keep it away from the pilot light, like putting it on risers. If you have an OLD oven, the pizza stone will help to keep an even temperature in an uneven oven. If you put a pizza stone in your oven and it breaks, leave it there and get another one, this will increase the chances of better - even temperature also.

Source: This information comes from the years of baking cakes for weddings, baby showers, birthdays, etc. and from teaching cake decorating.

By Mary from Atascadero, CA

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Make Tea Sandwiches For Your Bridal Shower

To save money on an engagement brunch or bridal shower, make tea sandwiches instead of hiring a caterer. Invest in an electric knife and toothpicks, and simple lunchmeat sandwiches can look very professional.

By Julie from San Francisco, CA

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Harvesting Cattail As Food

Cattail is wonderful as a fresh vegetable! To harvest, pull straight up and out of its sheath as you would a blade of grass to chew - only with more muscle! The white bit at the bottom is your prize. It tastes like a cross of cucumber/asparagus. Cut or snap it off where it starts getting woody.

If you are really hungry or energetic, you can dig up the bulb. Scrub it vigorously and cook it as you would potato - or let the bulb dry out on the inside and the powder inside can be used as a starch/flour.
But the white bit at the bottom and the bulb are more immediate and rewarding, YUM!

Source: This was taught to me by Native Canadians in the Northern British Columbia region. Our family used them in our regular diet along with other wild foods shown to us in the area.

By Joanna from Eastern Montana

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Saving Money on Celery

Tips and advice for Saving Money on Celery as suggested by the ThriftyFun community.

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Darlene's Spaghetti Pie

I love these recipes. One is really easy and the other is a little more work. Either way they are both really good. The second pie has a crust made of spaghetti. I know it is really different but great for company if teens will be around doing homework or unexpected company. I have found however when I make spaghetti, I double the sauce so when I warm it up, you have extra sauce to make up for when I warm it up the next time. You can pour it over the spaghetti. Or warm it up over the stove so if any one wants extra sauce or you need some, you will have it.

Spaghetti Pie I

Ingredients

• 1 lb. hamburger
• 1 chopped onion
• 1 green pepper
• 2 eggs (beaten in one dish)
• 1 small container cottage cheese or ricotta cheese
• 1 small package spaghetti
• 1-2 jars spaghetti sauce, your choice (I like to buy 2, especially if I am putting in oven)
• 1/2 cup Romano cheese
• 2 Tbsp. butter
• 1-2 cups mozzarella (you can add more or less mozzarella, depending on your taste)

Directions

Ok, while you are cooking your hamburger, your spaghetti can be cooking away.

Add to large skillet: Hamburger, onion and pepper, cook until everything is done (hamburger is not pink and onion and pepper are soft). Drain spaghetti. Add eggs, Romano cheese, and butter. Mix well. Place in 13x9x2 inch baking dish (I use the largest pie pan). Top with cottage cheese. Spread sauce mixture then shredded cheese over top, do not cover.

Pre-heat oven to 350 F. Bake 20 minutes or until cheese melts. Or in a crock pot on low (10 hours). If using crock pot, add cheese later, about 1 hour before spaghetti is done. Keep watch on the cheese so you will know when it is melted and dinner is ready.

You can have a salad and Italian bread with this and it really is great, a great dinner.

Happy eating!

Spaghetti Pie 2

Ingredients

Crust:

• 7 oz. uncooked spaghetti
• 2 Tbsp. butter or margarine
• 1/3 cup grated Parmesan cheese
• 2 eggs beaten

• 1 cup (8 oz.) cottage cheese
• 1 lb. hamburger
• 1/2 onion, chopped (optional)
• 1/4 green pepper, chopped
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 can (6 oz.) tomato paste
• 1 tsp. sugar
• 1 tsp. dried oregano
• 1/2 tsp. garlic salt
• 1/2 cup shredded mozzarella cheese

Directions

Cook spaghetti according to directions. Drain. Combine hot spaghetti, butter, Parmesan cheese and eggs in a large bowl. Transfer to a 10 inch greased pie plate. Using your fingers, form a crust; set aside.

In a skillet, cook beef, onion and green pepper until beef is cooked and vegies are tender; Drain. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Pour over cottage cheese layer.

Preheat oven, 350 degrees F. Bake uncovered for twenty minutes or until set.Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

Makes 6 servings. Enjoy!

By Darlene from Fairview, PA

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Iced Cappuccino

I love Iced Cappuccinos but am too tight to buy them. I found a recipe years ago and have made a few alterations and everyone that has tasted it has really enjoyed it. Sounds like a lot of sugar so cut back if you want but I like it on the sweet side.

Ingredients

• 1 cup milk
• 6 ice cupes
• 1 1/2 tsp. instant coffee
• 2 Tbsp. sugar
• 1 tsp. vanilla

Directions

Put all in blender and mix until smooth and creamy. Enjoy

By Gloria from Saskatchewan

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Fried Potato Cakes Using Instant Potatoes

Ingredients

• made up instant potatoes
• melted butter
• garlic powder
• canola oil

Directions

In skillet, heat oil. Add remainder of ingredients together and make into patties. Place into skillet, turn over when patty turns golden. Do the same on the other side.

By LRP from LWL, MA

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Easy Cube Steak Dinner

Ingredients

• 1 can Campbell's Golden Mushroom soup
• 1/4 cup onion sliced
• 1 1/4 lb. cube steaks

Directions

Preheat oven to 350 degrees. In medium bowl, mix Golden Mushroom soup and sliced onions. Place cube steaks flat in bottom of 10 inch square covered baking dish. Spoon soup/onion mixture over steaks.

Place cover on baking dish and bake at 350 degrees for an hour. Serve with egg noodles for a delicious dinner!

Alternative Recipe: using regular Cream of Mushroom Soup, mix soup with 1 Tbsp. dry onion soup mix and sliced onions.

By Sherry from Silverdale, WA

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Cream Peach Pie

Ingredients

• 1 pie crust
• 4 cups fresh peaches {or 29 oz. can of peaches, drained}
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1 cup cream
• 1 egg
• Nutmeg (optional)

Directions

Line pie plate with un-baked pie crust, flute edges. Peel, pit and slice peaches (or cut peaches in half). If using canned peaches, drain well. Arrange peaches in pie shell. Combine and mix well sugar and flour. Add cream and egg. Beat well. Pour custard mixture over peaches and sprinkle with nutmeg. Bake at 350 degrees F. for 1 hour. Pie may be served warm or chilled, garnished with a sprig of mint, if desired.

By Connie from Cotter, AR

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Jiffy Potato-Onion Puffs

Ingredients

• 2 cups instant mashed potatoes
• 1/3 cup pancake mix
• 1 Tbsp. dry onion soup mix
• 1 tsp. finely snipped parsley

Directions

Prepare potatoes using package directions. Add remaining ingredients; mix well. Drop by tablespoonfuls, several at a time, into deep fat at 365 degrees F. Fry for about 1-1 1/2 minutes, until golden brown, turning to brown sides. Drain on paper towels.

By Robin from Washington, IA

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Lemon Fizz Salad

Ingredients

• 1 large pkg. lemon gelatin
• 1 medium can crushed pineapple, drained
• 12 oz. 7-Up
• 4 bananas, sliced
• 2 cups mini marshmallows
• 1/2 cup sugar
• 1 Tbsp. flour
• 1 egg, well beaten
• 1/2 cup pineapple juice
• 2 Tbsp. butter
• 1 cup whipping cream, whipped
• chopped nuts (opt.)

Directions

Dissolve gelatin in 2 cups boiling water in bowl. Add pineapple. Chill until partially set. Add next 3 ingredients and pour into 9x13 inch pan. Chill until firm. Combine sugar, flour, egg and juice in saucepan, mixing well. Add butter. Cook over medium heat until thick, stirring constantly; cool. Fold whipped cream into cooled mixture. Spread over congealed layer. Sprinkle with nuts, if desired.

By Robin from Washington, IA

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Meat Loaf Supreme

Ingredients

• 2 eggs, beaten
• 3/4 cup soft bread crumbs
• 1/2 cup soft bread crumbs
• 1/2 cup tomato juice
• 2 Tbsp. snipped parsley
• 1/2 tsp. oregano
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 clove garlic, minced
• 1 1/2 lb. lean ground beef
• 8 oz. lean pork sausage
• 4 slices salami
• 1 1/2 cups shredded mozzarella cheese
• 3 slices mozzarella cheese, halved diagonally

Directions

Combine first 10 ingredients in large bowl, mixing well. Pat meat mixture into a 10x12 inch rectangle on waxed paper. Arrange salami over meat, leaving small margin around edges. Sprinkle with shredded cheese. Roll as for jelly roll from short end, sealing edges and ends. Place seam side down in 9x13 inch baking pan. Bake at 350 degrees F for 1 1/4 hours or until done. Arrange cheese triangles over top. Bake for 5 minutes longer until cheese melts.

By Robin from Washington, IA

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Chicken-Potato Stew

Ingredients

• 1 broiler fryer (3 1/2-4lbs.)
• 2 chicken bouillon cubes
• 4 potatoes, well scrubbed
• 1 1/2 cup chopped onion
• 2 tsp. crushed tarragon
• 4 carrots, sliced
• 1 bag fresh spinach, washed, trimmed (10oz.)
• 1 1/2 cups skim milk
• 2 tsp. salt
• 1/4 tsp. hot pepper sauce

Directions

Place chicken in large kettle. Fill half full with water; add bouillon cubes, potatoes, onion and tarragon. Bring to a boil, covered,; reduce heat. Simmer for 30 minutes or until potatoes are tender. Remove potatoes; add carrots. Peel and mash potatoes; set aside. Cook chicken and carrots for 20-30 minutes longer or until tender. Remove chicken from kettle; de-bone. Add mashed potatoes, chicken and remaining ingredients to kettle. Heat through. Do not overcook spinach.

By Robin from Washington, IA

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Mexican Corn Bake

Ingredients

• 1 8oz. pkg. cheese - (your choice)
• 1/4 c. margarine
• 1/4 c.evaporated milk
• garlic salt to taste
• red pepper to taste
• 2 cans whole kernel corn, drained
• 1 can chopped chilies, drained

Directions

Place cheese, margarine, evaporated milk, garlic salt and red pepper in small Dutch oven. Cook over low heat until cheese melts, stirring until blended. Add corn and chilies, mixing well. Bake at 350 degrees F for 20 minutes.

By Robin from Washington, IA

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Quick Caramel Corn

Ingredients

• 1/4 cup unpopped popcorn
• 2 Tbsp. light corn syrup
• 4 Tbsp. margarine, melted
• 1/4 cup packed brown sugar

Directions

Pop popcorn using package directions. Add corn syrup to margarine in saucepan. Stir in sugar, mixing well. Bring to a boil. Pour over popcorn. Stir until thoroughly mixed.

By Robin from Washington, IA

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