ThriftyFun Recipes - October 9, 2008

Thank you Claire, Trudy, Gayle, Denise, Shawna, Robin, Sandra, Barbara and monali51 for today's tips and recipes!

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Recipe Requests:

• Cracker Barrel Hash Brown Casserole Recipes
• Luau Cake
• Canning Stuffed Peppers
• Canning Minestrone Soup
• Cream Of Turkey and Rice Soup Recipe

Today's Food Tips:

• Slim Set No Longer Available
• Start Stocking Your Pantry For The Holidays
• My Frugal Life: Serve Meat Kabob Style

Today's Contest Recipes:

• Pumpkin-Chocolate Chip Muffins
• Cheesy Shepherds Pie
• Stuffed Pepper Soup
• Joe's Crab Shack Crab Dip
• Cherry Phosphate

Robins's Recipe Corner:

• Food of the Gods
• Baked Cauliflower
• Oven Chipped Potatoes
• Quick Salmon Rice Casserole
• Corn Chowder
• Buttermilk Custard Pie

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Cracker Barrel Hash Brown Casserole Recipes

I am a lover of the Hashbrown Casserole served at the Cracker Barrel restaurants. I live in Canada, however, make sure we get to have meals at the Cracker Barrel's each time we travel to the USA. I have one recipe that is frozen hash browns, sour cream, cheese, a can of creamed soup, but this does not taste anything like the real thing. If I can push a bit further? How about their Buttermilk Biscuits, they aren't popular at all here in Canada, not sure why since they taste divine! Any help? Thanks!

Darlene from Bancroft, ON Canada

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Luau Cake

I am looking for a recent post for a luau cake. It was a can of pineapple crushed mixed with an angel food cake mix with cool whip for icing and then roasted coconut I believe.

Thank you in advance,
Michele from SW MO

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Canning Stuffed Peppers

I want to can stuffed sweet peppers. Why can't I put the cooked stuffing before I put into a raw sweet pepper and put the pepper in a jar? Pressure canning it at 10# for 90 minutes should be OK I would think.

Sherry from MN

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Canning Minestrone Soup

I have made minestrone soup and canned it. I have found that when I open the bottles, the minestrone has an off-flavor. I have eaten the soup anyway with no consequences. What I would like to know is what is causing this off-flavor? Is it a certain vegetable or the way I can the soup?

Louisa

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Cream Of Turkey and Rice Soup Recipe

Winter months are approaching. Does anyone have a good recipe for a Cream of Turkey with Rice soup?

Sue from Reading, PA

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Slim Set No Longer Available

Alert! To all those who plan to make sugar free jelly from my recipe submitted recently, I have information.

One die hard, tenacious, and dedicated cook found that you can't get Slim Set anymore. Of course, if your store still has it then get it, or if you have it at home, use it.

Because of her prompting, we found out that Kraft Foods stopped making it. But, I called them today and asked if there was something they made to replace it, and she said the SUREGEL for No Sugar or Reduced Sugar Pectin is it.

Apparently, the other was made with chemicals not good for us, and the lack of sales doesn't help, either. So, this new product is made with Splenda, and does the exact same thing.

I sure hope this helps. I would hate for all of you to have all this juice and no way to enjoy it on your toast!

Poor But Proud.

By Sandra from Salem OR

Editor's Note: Here is Sandra's original recipe:

• Sugar Free Jelly

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Start Stocking Your Pantry For The Holidays

Although it may seem too early to think about the Holidays, they are just around the corner. There are always special recipes and favorite foods that are only prepared for these holidays. For the most part, the ingredients are not things that are normally found in my pantry. And some items are expensive, but it wouldn't be the holiday, if I didn't prepare that special item. So, here is how I purchase these ingredients, yet save a little.

Starting in October, the big grocery stores start stocking items for Thanksgiving, as well as Christmas.I can't afford to purchase each ingredient right before I prepare the dish. Here is what I do :

Gather up your recipes that you KNOW you will be preparing, make a master list of those ingredients. Keep this master list in your purse, or in your clipped coupons.

Now, each time you go to the grocery, you can purchase a few of those special ingredients on your list. By purchasing a few each week, and putting them in the pantry, by the time the Holiday rolls around, most of the ingredients will already be in the pantry. By adding a few more dollars to my groceries each week, it won't break the budget.

Also, start looking in the Sunday newspaper advertisements for those great coupons for Holiday ingredients. Some of these things I only purchase at this time of the year. I use a white mailing envelope, write the name of the dish/recipe on the outside of the envelope. Write the main ingredients on the envelope too, you don't have to write exact amounts. Just the ingredients. If you find coupons that fit that recipe, put them in the envelope. Then when you shop, you know there are coupons for flour, spices or cake mixes. Some stores still double coupons on certain days. So you can get more for your coupon.

For instance, if I purchased everything to make Chex Mix at one time, it would be costly. But by buying a box or two, or the nuts, and pretzels a little bit along, it does not cost as much all at one time.

Also, magazines have lots of recipes and the coupons for an ingredient or two in the Fall Issues. Use these too. I have discovered that Wal-Mart usually has the lower price for some of the ingredients. Wal-Mart will honor the other grocery store's advertisement prices.

Happy Holidays!

By Barbara from East Tennessee

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My Frugal Life: Serve Meat Kabob Style

I have found a way to cut costs on meats. If you have a large family, this will also help on costs of meats and vegetables. I went to an Adult Birthday Party and all the meat was served kabob style -"food on a stick" (skewer). Everyone made their own Kabobs - "food on a stick" and the "COOK" did the rest on a Bar B Q grill (also it can be done in the oven) and it only takes minutes to cook!

Cut up 1 inch or 2 inch cubes of chicken, beef, pork, shrimp, hot dogs, link sausages, bell peppers, pineapples, squash, celery,mushrooms, carrots, small corn cobs or other items of your choice, just prior to cooking for family or arrival of guests.

Place cubed foods in separate containers and place them buffet style on the table. Everyone will have a great time assembling their own Kabobs!

It was so enjoyable to watch how people made them so different. Now I do this every weekend and it doesn't cost as much to grill as a whole steak or chicken breast, etc. per person. One can make meatball sized hamburgers or deer-sausage too. This is great for Kids! Get the protein, starches, vegetables, and fruit all at one time!

*The COOK does the cooking for the kids or the elderly

monali51 from Hatchechubbe, Al

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Pumpkin-Chocolate Chip Muffins

Pumpkin and semi-sweet chocolate combine in these delicious muffins, which are perfect fare for a cool autumn day. Good for breakfast or dessert!

Ingredients

Streusel Topping:

• 4 Tbsp. firm stick margarine or butter
• 1/2 cup flour
• 4 Tbsp. packed brown sugar
• 1/2 tsp. cinnamon

• 1 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil (or apple sauce)
• 4 eggs
• 1 regular size can plain pumpkin (or 1 1/2 cups)
• 1/2 cup water
• 3 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 tsp. ground cloves
• 3 tsp. cinnamon
• 1 1/2 tsp. ground nutmeg
• 1 1/2 cup semi-sweet chocolate chips (mini chips for mini muffins)

Directions

Preheat oven to 375 degrees F. Grease and flour muffin pan or use paper liners.

To make streusel topping: Cut margarine into flour, brown sugar and cinnamon, until it forms fine crumbs. Set aside.

To make muffin batter: Mix sugar, oil (or apple sauce), eggs. Add pumpkin and water. Mix with whisk.

In another bowl, sift together flour, baking flour, baking soda, salt, and spices. You can use more or less spice depending on personal taste. Add wet mixture to dry and stir in chocolate chips. Do not over-mix.

Fill muffin cups 2/3 full with batter. Top with streusel topping crumbs. Bake 20-22 minutes for regular muffins, 15 minutes for mini muffins. Test for doneness with toothpick. Watch carefully and do not over-bake.

Notes: This recipe yields a great abundance of muffins, perfect for sharing with family, friends, naighbors or co-workers. These can also be baked as mini loaves. I have not tried it, but believe that these would be good with whole wheat flour in place of regular. Instead of adding the individual amounts of cloves, nutmeg, and cinnamon to the batter, you can use about 6 tsp. of "pumpkin pie spice."

Source: Adapted from a recipe on allrecipes.com, with several alterations, including the topping (which enhances them greatly).

By Shawna from Paris, TN

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Cheesy Shepherds Pie

A twist to the Shepherds Pie. I needed a twist and this is so yummy that I think the regular one is no more. Simple, easy and good.

Ingredients

• 6 potatoes
• oil
• 1 can kernel corn or 1 cup frozen
• 1 lb hamburger meat
• 1 can of mushroom soup
• 1 onion
• 1/4 to 1/2 cup grated parmesean cheese or grated Asigio cheese
• garlic

Directions

Scrub, chop, boil and mash 6 potatoes. Prepare mashed potatoes as usual, except with skin on this time (adds a nice flavour)

Start with tablespoon of oil, start cooking your onions and garlic, then add hamburger. Cook till meat is brown. Once meat is brown, add the can of mushroom soup.

Add meat to casserole dish, top with corn, sprinkle your cheese evenly across meat and corn. Then add your mashed potatoes and sprinkle it with more cheese. Bake at 350 degrees F for about 30 minutes or until it starts to bubble. Turn on to broil for about 10 minutes depending on your oven, just to get a little golden.

Enjoy! My hubby loved this. I needed a twist one night from our regular comfort food. I think this is a keeper in our house now!

By Denise from Bristol, Quebec

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Stuffed Pepper Soup

Ingredients

• 1 lb. ground beef
• 1 1/2 - 2 cups diced onion
• 1 1/2 - 2 cups diced sweet pepper (bell or banana)
• 1 t. minced garlic
• 1 quart tomato juice
• 1 cup water
• 1/2 cup rice, uncooked

Directions

Cook beef, onion, and pepper until meat is no longer pink and onion is clear. Stir in garlic and cook for a minute or so. Add remaining ingredients, bring to a boil, and cook until rice is tender. Season to taste with salt and pepper.

I doubled the amount of tomato juice, water, and rice, so it would make more. It worked just fine.

For a richer broth, add 1 tsp. instant coffee.

Source: I saw a restaurant on Diners, Drive-Ins and Dives serving a similar soup, but they don't give the recipe on that show, so I made up my own, using the ingredients that are in my regular stuffed peppers.

By Gayle from Kentucky

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Joe's Crab Shack Crab Dip

From Chef Tom: "This recipes is always a hit at my parties! People will be begging you for this recipe--feel free to share the secret with them!"

Ingredients

• 2 oz cream cheese, softened
• 4 tsp. diced yellow onion
• 1 Tbsp. butter, softened)
• 4 tsp. finely diced green pepper
• 1/2 cup sour cream
• 1/4 tsp. seasoned salt
• 1/8 tsp. paprika
• 1 Tbsp. mayonnaise
• 1/4 cup shredded Mozzarella cheese
• 1 (6 oz.) can crab meat (drained)*
• fresh diced green onion, for garnish
• fresh chopped parsley, for garnish
• (optional) dash of hot sauce for a little kick

Directions

Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees F until mixture bubbles, about 10 - 14 minutes. Serve dip with unsalted or very lightly salted corn chips.

Serves 2-3 as an appetizer.

By Trudy from Springfield, IL

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Cherry Phosphate
By Claire Bush

Cherry phosphates are as American as apple pie - and this diner staple can be made at home, too. Try making a phosphate to spice up a burger and fries dinner.

Ingredients

• 12 oz club soda
• 2 tsp. cherry flavored syrup, such as Torani
• 2 tsp. lemon juice, fresh or reconstituted
• maraschino cherry, optional

Directions

Pour syrup into tall glass. Add club soda and lemon juice. Stir, add cherry and serve.

Note: Torani syrup is found in the coffee and tea aisle of most supermarkets for about $4 a bottle.

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Food of the Gods

Ingredients

• 9 Tbsp. cracker crumbs, medium ground, not too fine
• 2 tsp. baking powder
• 2 scant cup sugar
• 1 lb. dates
• 1 lb. nuts
• 6 eggs, well beaten, separately

Directions

Mix ingredients in order given. Add eggs separately after beating. Bake in slow oven (325 degrees F) until done.

By Robin from Washington, IA

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Baked Cauliflower

Ingredients

• 1 head cauliflower
• 1/2 cup Miracle Whip
• 2 Tbsp. hot mustard
• 1/4-1/2 cup grated cheddar cheese

Directions

Clean and remove leaves from cauliflower, leaving it whole. Cook until nearly tender. Combine Miracle Whip and mustard. Spread over cauliflower. Sprinkle top with cheese. Bake at 375 degrees F until cheese is light brown and bubbling.

By Robin from Washington, IA

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Oven Chipped Potatoes

Ingredients

• 4 Idaho potatoes, thinly sliced, do not pare
• 1/4 cup butter or margarine
• 1 Tbsp. grated onion
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

In large, shallow baking dish, arrange potato slices in layers. In small saucepan, melt butter. Add grated onion, salt and pepper. Brush potato slices with butter mixture. Bake in 425 degree F oven for 1 hour or until potatoes are crisp and brown. 4-6 servings

By Robin from Washington, IA

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Quick Salmon Rice Casserole

Ingredients

• 1 can salmon (7 oz.)
• 3 cups cooked rice
• 1 Tbsp. lemon juice
• 1 cup cream of mushroom soup
• 1/2 tsp. dill weed
• 3/4 cup shredded cheese
• 1/4 cup milk

Directions

Flake salmon into buttered 1 1/2 qt. casserole. Mix in rice, lemon juice, soup, dill, cheese and milk. Bake at 350 degrees F for 25-30 minutes.

By Robin from Washington, IA

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Corn Chowder

Ingredients

• 6 slices bacon
• 1 medium onion, coarsely chopped
• 2 medium potatoes, peeled and cubed
• 1/2 cup water
• 2 cups milk
• 1 can cream style corn
• 1/2 tsp. salt
• dash pepper

Directions

Fry bacon in Dutch oven until crisp; remove bacon, reserving 2 Tbsp. drippings. Crumble bacon and set aside. Saute' onion in drippings until tender; add potatoes and water. Cover and simmer 15-20 minutes or until potatoes are tender. Stir in milk, corn, salt and pepper. Cook over medium heat, stirring frequently, until thoroughly heated. Sprinkle each serving with bacon. Yield: about 5 cups.

By Robin from Washington, IA

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Buttermilk Custard Pie

Ingredients

• 1/2 cup flour
• 2 Tbsp. (1/4 stick) butter, room temperature
• 6 egg yolks
• 1 1/2-2 cup sugar
• 4 cups (1qt.) buttermilk
• 2 tsp. lemon extract
• 1 pie crust (12inch), baked and cooled

Directions

Position rack in center of oven and preheat at 425 degrees F. Combine flour and butter in a medium bowl and mix well. Whisk in yolks, 1 1/2 cups sugar, buttermilk and extract and beat until smooth. Taste and add additional sugar if desired. Pour into prepared pie crust. Bake 10 minutes; reduce heat to 350 degrees F and continue baking until knife inserted between edge and center of filling comes out clean, about 45-50 minutes. Cool to room temperature. Refrigerate until serving time.

By Robin from Washington, IA

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