ThriftyFun Recipes
Volume Two, Number 35, February 21, 2006
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Freezing Potatoes
I was wondering if it is possible to freeze potatoes. Do you have to parboil them, or do any other prep to freeze? I have potatoes that we will not be able to eat before they go bad. I would like to dice them and put them in freezer but need to know how I should go about doing this. Any advice, suggestions, etc. would be greatly appreciated. Thank you in advance!
jmz2005 from illinois
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Today's Recipes
Zucchini and Carrots
Ingredients
- 1 lb. carrots, peeled
- 1 lb. zucchini, trimmed
- 4 Tbsp. butter, melted
- 1 Tbsp. fresh lemon juice
- salt and pepper to taste
Directions
Cut the carrots and zucchini into julienne strips. Steam carrots, covered, over boiling water for about 4 minutes or until crisp-tender. Transfer the carrots to a bowl. Steam the zucchini, covered, for about 2 minutes or until crisp-tender. Saute' the veggies, lemon juice and seasoning in the butter over moderate heat for 1 to 2 minutes or until veggies are heated through. Serves 8.
By Robin from Washington, IA
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Supreme Pork Chops
This is the first meal I prepared, as a new bride in 1970.
Ingredients
- 4 Center cut pork chops
- 1/4 cup chopped onion
- 1/4 cup chopped green (bell) pepper
- 1/4 cup chopped celery
- 1 can tomato soup (do not dilute)
- 1-2 cups crushed corn flakes
- garlic powder
- pepper
Directions
Brown chops on both sides. Season with pepper and garlic powder.
Transfer chops to casserole dish. Put all 3 vegetables over chops. Top with soup.
Cover and bake 350 degrees F for 45 mins. Uncover. Put cereal over the top of casserole. Bake 15 more mins.
The sauce is wonderful on mashed potatoes!
By Donna Robertson from Elkhorn, WI
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Pumpkin Pecan Pie
Pumpkin Pecan Pie I
Ingredients
- 1 recipe pastry for single-crust pie
- 3 eggs (slightly beaten)
- 1 can pumpkin
- 3/4 cup sugar
- 1/2 cup dark corn syrup
- 1 tsp. vanilla
- 3/4 tsp. ground cinnamon
- 1 cup pecans (chopped)
- Whipped cream (opt.)
- Ground cinnamon (opt.)
Pastry for single-crust pie:
- 1 1/4 cup flour
- 1/4 tsp. salt
- 1/3 cup shortening
- 4-5 Tbsp. cold water
Directions
Prepare pastry for single pie crust. On a lightly floured surface rollout dough to a 12 inch circle. Transfer pastry into plate, being careful not to stretch it. Trim pastry edge and crimp. For filling, in a mixing bowl, combine eggs, pumpkin, sugar, corn syrup, vanilla and the 3/4 tsp. cinnamon; mix well. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle with pecans.
Bake in 350 degrees F oven for 50-55 minutes or until knife inserted near center of pie comes out clean. Cool on a wire rack. Serve with whipped cream sprinkled with cinnamon. Makes 8 servings.
For Pastry for Single-Crust Pie:
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Using 4-5 Tbsp. cold water total, sprinkle water, 1 Tbsp. at a time, over flour and toss with a fork until all the dough is moistened. Shape dough into a ball.
By Robin from Washington, IA
Pumpkin Pecan Pie II
Ingredients
- 3/4 cup canned pumpkin
- 1/2 cup plus 2 Tbsp. firmly packed brown sugar, divided
- 4 eggs, divided
- 2 Tbsp. sour half and half
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3/4 cup light corn syrup
- 3 Tbsp. butter, melted and cooled
- 2 tsp. vanilla
- 1/4 tsp. grated lemon rind
- 1 1/2 tsp. fresh lemon juice
- 1/4 tsp. salt
- 1 1/3 cups shelled pecan halves
- 1 9-inch pie crust, unbaked
Directions
Whisk together pumpkin, 2 Tbsp. brown sugar, 1 egg, sour half and half, cinnamon and nutmeg until smooth.
In a separate bowl combine corn syrup, the remaining brown sugar and eggs, the butter, vanilla, rind, lemon juice, and salt. Stir in the pecans. Pour the pumpkin mixture into the pie shell. Gently pour the pecan mixture over the pumpkin mixture trying not to combine the 2 mixtures. Bake at 425 degrees F for 15 minutes; reduce heat and bake at 350 degrees F an additional 45 to 50 minutes or until pie is set.
By Robin from Washington, IA
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Sweet Potatoes with Apples
Ingredients
- 1 cup raisins
- 1/2 cup water
- 2 lb. sweet potatoes, peeled and sliced
- 2 Granny Smith apples, cored and sliced
- 1/2 cup butter, divided
- 1 tsp. cinnamon
- 1/2 cup fresh orange juice
- salt
Directions
Combine raisins and water. Set aside for 20 minutes. Steam sweet potatoes over simmering water for 20 minutes or until tender. Saute' apples in about 4 Tbsp. butter for about 3 minutes. Stir in cinnamon and orange juice and cook, covered, for 5 minutes. Stir in potatoes, raisin mixture, and salt to taste. Cook, uncovered, for about 5 minutes. Stir in remaining butter. Serves 10.
By Robin from Washington, IA
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Cranberry Fruit Salad
Ingredients
- 1 lb. raw cranberries, ground
- 1 1/3 cups sugar
- 2 cups red grapes, cut in half and seeded
- 1 can crushed pineapple, drained
- 1/2 lb. mini-marshmallows
- 1 cup whipping cream, whipped
- 1 package cream cheese, softened
- 1 cup English walnuts, chopped
Directions
Combine ground berries and sugar; mix well and refrigerate overnight. Add grapes, pineapple, and marshmallows to berry mixture; mix well. Add softened cream cheese to whipped cream and blend thoroughly. Just before serving add nuts and cream mixture to berry mixture. Serves 10 to 15.
By Robin from Washington, IA
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Potato Sausage Casserole
- 1 lb. bulk pork sausage
- 1 can cream. of mushroom soup
- 3/4 cup milk
- 1/2 cup onion, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 cup raw sliced potatoes
- 1/2 lb. grated cheese, your choice of flavor
Brown and drain sausage. Mix soup, milk, onion, salt and pepper. In a casserole layer potatoes, soup mixture and sausage. Repeat layers again, ending with sausage. Bake covered at 350 for 1-1/4 to 1-1/2 hrs. When done, cover with cheese and return to oven for a few minutes to melt cheese.
By Robin from Washington, IA
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Corn Bread Muffins
Ingredients
- 1 egg
- 1/2 cup butter, melted and cooled
- 1/4 cup vegetable oil
- 1 cup lukewarm water
- 1 cup cake flour
- 2/3 cup cornmeal
- 1 Tbsp. double-acting baking powder
- 1/2 tsp. salt
- sugar to taste
Directions
Beat together the egg, butter, oil, and milk. Stir together remaining ingredients and add the egg mixture. Mix until just combined. Pour into 12 well-greased muffin tins and bake at 400 degrees F for 15 to 20 minutes or until muffins test done.
By Robin from Washington, IA
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