June 19, 2008

ThriftyFun Recipes - June 19, 2008

ThriftyFun Recipes
Vol. 7, Num. 120, June 19, 2008 (Read It Online)

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Today's newsletter contains:

Recipe Requests:

Today's Food Tips:

Today's Contest Recipes:

Robins's Recipe Corner:

Today's Sponsor:

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Recipe Requests:

Recipes for Canning Peppers

I need a recipe for canning mild or sweet peppers. I have four plants and I have a lot of peppers. They are the long sweet peppers.

Darlene from MS

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Rhubarb Jam Made With Jello

I recently got a recipe for rhubarb jam that calls for 3 packages of jell-o, but it doesn't say what size jell-o. Has any tried this recipe and what size jell-o did you use? Thanks.

Cheryl from Hessel, MI

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Looking For 1970's Crockpot Spaghetti Sauce Recipe

Does anyone have the crockpot spaghetti sauce recipe that was in the booklet packed with the Crockpot in the mid-1970s?

Barbara from Brighton, MA

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Making Lasagna For 175 People

I'm looking for an easy recipe for lasagna. I will be feeding about 175 people and I'm not sure how much to prepare.

Dana from Griffin, GA

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Recipe For Tomato And Green Pepper Salad

I used to go to this small cafe in Illinois that had a salad of cut tomatoes and sliced green peppers with a special dressing on it. Has anyone had something similar like this? Please can I have the recipe for this salad? Thank you.

GoldenWolf from Crescent City

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Recipe For Almond Cookies Using Almond Paste

Does anyone have a recipe for an almond cookie that is really moist. Using almond paste, and then sliced almonds covering the outside? A nearby bakery makes some like this, and dips them into chocolate to cover half of the cookie and sells them for $2 each! My guess is that almond paste is used, as the cookies are pretty gooey in the finished product. Thanks!

Tracey from Westerville, OH

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Can Liverwurst Be Frozen?

Can liverwurst be frozen?

Judy T. from Clinton, MA

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Simple Menu Options for a Baby Shower

Can anyone suggest any simple foods and appetizers for a baby shower? Thank You.

Patricia from Los Angeles, CA

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Contests:

The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25!

Today's Food Tips:

Buy Marked Down Pastries And Freeze Them

Tired of buying those expensive snacks for school? I try to do my shopping early in the morning because our local store has a display of doughnuts, muffins, etc., marked down. I buy these marked down items and place them in our freezer. Once they are really frozen I put the items in a gallon size freezer bag and place them back in the freezer. On school mornings I pull the "snack" out, place it in a sandwich bag, and pack it for their snack time. By the time my children eat their snack it is defrosted and yummy!!

By Tanya from Winchester, TN

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Checking Fuel Level in a Propane Tank

There's nothing worse than running out of fuel halfway through grilling. If your grill doesn't have a gas gauge, use this technique to estimate how much gas is left in the tank. Start by bringing a cup or so of water to a boil in a small saucepan or glass measuring cup (if using a microwave). Pour the water over the side of the tank. Next, feel the metal with your hand. Where the water has succeeded in warming the tank, it is empty; where the tank remains cool to the touch, there is still propane inside.

Source: America's Test Kitchen

By Laurie from Nevada

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Today's Contest Recipes:

Easy Chicken Pot Pie

Ingredients

  • 1 package of boneless, skinless chicken breasts
  • 1 large bag frozen mixed vegetables
  • 1 large can cream of chicken soup
  • 1 small can chicken broth
  • 1 package of seasoned stuffing mix

Directions

Boil chicken breasts until cooked. Cut into small chunks or shred (up to you). Pour frozen mixed vegetables (you don't have to thaw) over chicken. Mix cream of chicken soup and chicken broth together and stir until well mixed. Pour over chicken and vegetables. Mix stuffing mix and 1 cup hot water until moistened. Sprinkle over soup mix. My husband and I like cashews, so I chop them up and mix in the dressing. Bake at 350 degrees F for 45 minutes until dressing is browned. We like ours a little more crisper, but that is a preference.

This recipe can be doubled for a larger group. The chicken stays nice and moist, and the veggies are fully cooked. I have also used leftover turkey in place of the chicken breasts.

Because we are both diabetics, I try to use no sodium or low sodium products in my recipe.

By Debbie from Shallotte, NC

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Homemade Sugar Free Hot Chocolate Drink Mix

Ingredients

  • 2 cups instant non-fat dry milk
  • 1/2 cup cocoa, unsweetened
  • artificial sweetner to equal 1 cup (sweet n low-24 packets)
  • 1/4 tsp. salt
  • 3 /4 cup dry non-dairy creamer

Directions

Mix all ingredients and store in airtight container. To make cup of hot chocolate, mix 1 /4 cup dry mix with one cup boiling water. You can add some spices like cinnamon or vanilla flavor, etc., if desired.

Note: Adding the non dairy creamer was my idea. The original is copied from a package of instant dry milk powder. Only difference is I add non dairy creamer. They do not. Name of company manufacturer is not available. I got the instant milk from a food pantry. Many times names are not available. Being diabetic, I could not afford to buy the mix in the store.

By Neta from Fort Worth TX

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Onion Casserole

My family loves onions, especially Vidalia onions, and this casserole was invented as a way to use the last four onions prior to shopping for more.

Ingredients

  • 4 large sliced super sweet onions (I use Vidalia Onions}
  • 1 bag barbecued potato chips
  • 2 cups grated cheddar cheese
  • 2 cans cream of chicken soup
  • 1/2 cup milk (2% ok)

Directions

Layer the above three ingredients. Repeat layers again. Combine two cans cream of chicken soup with 1/2 cup milk. Pour over layers and top with crushed chips. Bake at 350 degrees F for one hour.

By Connie from Cotter, AR

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Easy Easy Pound Cake in a Bundt Pan

Ingredients

  • 1 box cake mix
  • 1 small box instant pudding (not the fat free type)
  • 4 eggs
  • 1 cup water
  • 1/3 cup vegetable oil

Directions

Mix all together with beaters and pour into greased and floured bundt pan. Bake at 40-50 minutes (check with toothpick). Let cool in bundt pan for 20 minutes before inverting onto plate.

I received this recipe from my cousin Crystal about four weeks ago and have made about six of these, they're so good (and so easy). I've combined yellow cake/lemon pudding, lemon cake/vanilla pudding, yellow cake/vanilla pudding, caramel cake/vanilla pudding - all were very good and even better with a scoop of ice cream on the side. You can ice this cake if you want, but all I did was dust with powdered sugar.

You won't be disappointed!

Mary Moo from Wilmington, IL

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Grandma's Comfort Foods
By Debra Frick

Today I went through my mother's recipe file to try and find a recipe my brother was looking for. We had gone through the cookbooks that we had and tried the Internet but we could not find the recipe that we remembered. Now I know that a lot of you are thinking that comfort food, by the mere definition, are calorie laden. But you must remember that comfort foods were also made from scratch without a lot of preservatives and made with fresh ingredients. If you cook a double batch, you have two dinners for the time and effort of one. Plus if you look at the price of comfort foods in terms of freshness and whole food nutrition, they certainly are much better than the fast food chicken nuggets that we all buy.

There are a lot of good books out there on once a month cooking and how to freeze and store fresh foods but I believe there is a whole generation out there that has no idea of the recipes that our mothers use to cook. These are perfect for the "cook, freeze, re-heat" lifestyles that we all live nowadays. So I am going to pass on some of my mother's and my aunt's "secret recipes" that they used to make for us. All can be made and frozen then reheated. Most taste great the first night but are even better when reheated. Besides you can still have comfort food even when on a diet, it is all in the amount you eat, everything in moderation.

Stewed Tomatoes

  • 6 ripe tomatoes
  • 1 onion, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 clove of garlic, minced
  • Salt and pepper to taste
  • Basil or oregano
Roughly chop the tomatoes set aside. In medium skillet, saute onions and bell peppers and garlic. Add the salt and pepper to taste and then add the tomatoes and basil and oregano. Bring to a boil and then let simmer for about half and hour.

Mom used to serve this with meatloaf or chicken. It is a great side dish by itself but it also can be frozen and used for the base of chili or spaghetti sauce.

Tuna Noodle Casserole

  • 1 can of tuna, drained
  • 1 can of mushroom soup
  • Half a cup of milk
  • A half a container of fresh sliced mushrooms
  • Half a cup of chopped carrots
  • 1 can of peas or a can of peas and carrots
  • Salt and pepper to taste
  • Half a package of wide egg noodles
  • 2 cups of crushed potato chips
In large mixing bowl, mix the tuna the soup and the fresh mushrooms, carrots and peas. In a medium saucepan, parboil the noodles until they are soft but not fully cooked. Drain noodles. In a casserole dish, put the noodles first and then on top add the ingredients from the bowl. Top with the crushed potato chips and bake at 350 degrees F for about 45 minutes or until the chips are turning golden brown and the noodles are cooked.

Mom's Fresh Spaghetti Sauce

  • 1 recipe of stewed tomatoes, doubled
  • 1 pound of lean hamburger or ground turkey
  • 1 pound of ground mild or spicy pork Italian sausage or turkey Italian sausage
  • 1 pound of fresh sliced mushrooms
  • Half a tsp. of Italian seasonings
  • Salt and pepper to taste
In skillet, cook hamburger or turkey and the Italian sausage and then drain. In large sauce pan or Dutch oven, heat the tomatoes and add the Italian seasonings. Add the cooked meats and the mushrooms and let simmer for a couple of hours. Serve over spaghetti noodles. Pass the Parmesan cheese and the garlic bread please.

Mom and my aunt would also double this recipe and, while they were waiting for the sauce to cook, they would boil some lasagna noodles and mix this up this quick filling for it.

  • 1 container of cottage cheese
  • 2 eggs
  • Half of a cup of parsley or fresh spinach chopped
  • 1-cup mozzarella cheese
Mix all of the ingredients listed together in a medium mixing bowl.

When the sauce was ready, they would layer noodles first the cheese filling the sauce in a foil pan until they had two complete layers. Top with more mozzarella cheese and Parmesan. Then they would freeze this so they would have another complete dinner waiting for them. All they had to do was pop it in the oven for about 30- 45 minutes until heated through.

Hamburger Goulash

  • 1 lb. of hamburger
  • 1 onion, diced
  • 1 can of mushroom soup
  • 1 can of stewed tomatoes
  • 1/2 block of Velveeta Cheese
  • Small can of mushrooms
  • Two cups noodles
  • Salt, pepper, and garlic powder
Brown hamburger drain and rinse then return to the pan. Saute onion and then add the cans of mushroom soup, mushrooms and tomatoes. Cut half a block of Velveeta cheese into chunks and melt into the hamburger mixture. In another pot, boil water to cook the noodles. When done to your taste, add to the hamburger mixture.

Homemade Mac and Cheese

  • 2 cups of Milk mixed
  • 3 Tbsp. flour
  • 3 Tbsp. butter or margarine
  • Half a block of Velveeta cheese
  • Half of onion lightly sauteed
  • Macaroni
  • Salt and pepper to taste
Make a roux with the milk and flour and butter. Add the lightly sauteed onions. Now cut your cheese into chunks and let it melt into the milk on a low heat, stirring constantly. Add the salt and pepper to taste. In another pan, cook the macaroni and then drain and combine the two pans together. These recipes are what my mom used to call her pantry recipes as most of the items you need can be found in any well- stocked pantry. Happy Eating!

Grandma's Comfort Foods

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Robin's Recipe Corner:

Ginger Snaps

Ingredients

  • 1 cup shortening
  • sugar
  • 2 eggs
  • 1 cup molasses
  • 4 cups flour
  • 1 tsp. cinnamon
  • 2 tsp. ginger
  • 1/2 tsp. cloves
  • 1/2 tsp. salt
  • 1 Tbsp. soda

Directions

Cream shortening and 2 cups sugar together in bowl until light and fluffy. Add eggs, mixing well. Add molasses, mixing well. Sift remaining ingredients together. Add to creamed mixture, mixing well. Shape into tablespoon sized balls. Place on cookie sheet and flatten slightly. Sprinkle with sugar. Bake at 375 degrees F for 8-10 minutes.

By Robin from Washington, IA

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Summer Squash Casserole

Ingredients

  • 2 lb. yellow summer squash, sliced
  • 1/4 cup chopped onion
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded carrot
  • 1 package herb-seasoned stuffing mix (8 oz.)
  • 1/2 cup melted margarine

Directions

Cook squash and onion in a small amount of boiling salted water in saucepan for 5 minutes. Drain squash well. Fold in carrots and squash, blending thoroughly. Mix soup and sour cream. Fold soup mixture into the squash, mix carefully in order not to mush the squash.

Mix the stuffing mix with the melted margarine. Spread half of stuffing in bottom of 7x12 inch baking dish. Spoon in vegetable mixture. Top with remaining stuffing. Bake at 350 degrees F for 25-30 minutes.

By Robin from Washington, IA

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Guacamole

Ingredients

  • 3 ripe avocados
  • 2 Tbsp. finely chopped onion
  • 1/2 cup mayonnaise
  • 2 Tbsp. lemon juice
  • 2 Tbsp. chili sauce
  • 1/2 cup chopped tomato
  • tortilla chips

Directions

Mash peeled avocados. Add remaining ingredients except chips; stir to mix well. Serve with chips.

By Robin from Washington, IA

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Cheese-Stuffed Eggplant

Ingredients

  • 1 med. eggplant
  • 1/2 tsp. salt
  • 4 Tbsp. lemon juice
  • 1 can tomato sauce (8oz.)
  • 1/4 tsp. crushed oregano leaves
  • 1/2 cup chopped onion
  • 1 Tbsp. butter
  • 1/2 lb. cooked ham, chopped
  • 1/3 cup coarsely grated carrot
  • 1/4 cup finely chopped celery
  • 2 cups shredded Cheddar cheese

Directions

Cut eggplant in half lengthwise. Scoop out pulp to within 1/2 inch of edge. Bring 2 cups water, salt and 2 tablespoons lemon juice to a boil in 3 qt. saucepan. Place eggplant shells in boiling water; cover. Parboil for 5 minutes. Drain and set aside. Chop eggplant pulp. Combine pulp, tomato sauce, oregano and remaining 2 tablespoons lemon juice in 2 quart saucepan. Heat to boiling point; set aside. Saute' onion in butter in skillet until tender. Remove from heat. Stir in remaining ingredients. Spoon 2/3 of the tomato mixture into buttered 1 1/2 quart baking dish. Arrange eggplant shells on top. Spoon ham mixture into shells. Pour remaining tomato sauce over top. Bake in preheated 375 degrees F oven for 25-30 minutes or until hot. Serves 4.

By Robin from Washington, IA

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Glazed Peach Pie

Ingredients

  • 4 cups sliced peaches
  • 3 Tbsp. cornstarch
  • 1/2 cup water
  • 1 Tbsp. margarine
  • 1/2 cup sugar
  • 9 inch baked pie shell or graham cracker crust

Directions

Crush enough peaches to make 1 cup, leaving the rest sliced. Combine crushed peaches with water, sugar and cornstarch. Bring to a boil. Cook over low heat until clear, 2-3 minutes, stirring occasionally. Add margarine. Cool slightly. Line pie shell with fresh peach slices. Pour glazed mixture over peaches, making sure all are covered. Chill in refrigerator at least 2 hours. Just before serving, garnish with whipped cream, if desired.

By Robin from Washington, IA

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Chicken Enchiladas

Chicken Enchiladas I

Ingredients

  • 1/2 cup onion (chopped)
  • 2 garlic cloves (minced)
  • 1 1/2 cup canned Italian tomatoes (with liquid; drain, seed and chop tomatoes, reserving liquid)
  • 1/2 cup mushrooms (sliced)
  • 1 tsp. minced jalapeno or serrano pepper
  • Salt
  • 1/8 tsp. pepper
  • 1 pkg. skinless, boned cooked chicken (chopped)
  • 6 corn tortillas
  • 1 pkg. sharp Cheddar cheese (shredded)
  • 8 pitted black olives (sliced)
  • 1/2 cup plain low-fat yogurt

Directions

Spray 10 inch non-stick skillet with cooking spray and set over medium heat; add onion and garlic and cook, stirring constantly, about 1 minute. Add tomatoes and reserved liquid, the mushrooms, pepper and seasonings and cook, stirring occasionally, until sauce thickens, 5 to 8 minutes. Transfer 1/2 of sauce to medium mixing bowl, reserving remaining sauce; add chicken to bowl and mix thoroughly; set aside.

Preheat oven to 375 degrees. Add 1 tortilla and heat, turning once, just until tortilla becomes flexible, about 1 minute. Carefully remove tortilla. Spread 1/2 oz. cheese along center, top with 1/4 of chicken mixture and roll to enclose. Set seam-side down in 8x8x2 inch baking dish; repeat procedure for remaining tortillas. Pour reserved sauce over enchiladas, top with remaining cheese and bake 15 to 20 minutes. Top with olives and yogurt.

By Robin from Washington, IA

Chicken Enchiladas II

Ingredients

  • 4 Chicken breasts (8 halves)
  • 1 large onion
  • 8 oz. cheddar cheese
  • 2 cups chicken broth

Sauce:

  • 1-8 oz carton sour cream
  • 1 can cream of chicken soup
  • 4 ozs. taco sauce
  • 4 oz. can diced green chilies
  • 8 oz. Monterey jack cheese

Directions

Simmer chicken until tender. Dice or shred meat. Mix chicken, onion and cheddar. Soften tortillas in warm chicken broth. Fill with chicken mixture and roll up. Place seam side down in greased baking dish.

Make sauce except cheese, pour over casserole and top with cheese. Cover enchiladas with sauce. Bake at 375 degrees F for 30-45 minutes or until bubbly and cheese is brown.

By Ginny from Cincinnati, Ohio

Chicken Enchiladas III

Ingredients

  • 18 tortillas
  • 1/2 cup vegetable oil
Filling:
  • 2 cups cooked chicken, cut in bite-size pieces
  • 2 cups sour cream
  • 1 cup grated brick cheese
  • 1 Tbsp. grated onion
  • salt and pepper
Sauce:
  • 1/4 cup chopped onion
  • 2 Tbsp. butter
  • 2 cans (10 oz. each) Rotel tomatoes
  • 1 can tomato sauce (15 oz.)
  • 1 tsp. chili powder
  • 1 tsp. oregano
  • 1 cup grated brick or cheddar cheese

Directions

For sauce: saute' onion in butter. In saucepan mix tomatoes, tomato sauce, onion, chili powder and oregano. Heat until blended.

Soften tortillas in hot oil for 5 seconds for each side. Put chicken filling in tortillas and roll. Place on plates that can go in oven with 3 enchiladas on each plate. If necessary to cook in shallow casserole save extra sauce to serve to the side. Put sauce on and around enchiladas and sprinkle with extra cheese. Bake at 350 degrees F until hot or bubbly.

By Robin from Washington, IA

Chicken Enchiladas IV

Ingredients

  • 1 doz. tortillas
  • 1/2 cup cooking oil
  • 1 cup chopped, cooked chicken
  • 3/4 cup chopped onion
  • 2 cups shredded Monterey Jack cheese
  • 4-6 jalapeno peppers, seeded, cut into strips
  • 1/4 cup margarine
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup sour cream

Directions

Soften tortillas, one at a time, in hot oil in skillet for 15 seconds on each side. Combine chicken, onion and 1 cup cheese in bowl. Spoon 3 tablespoons chicken mixture onto each tortilla. Roll to enclose filling. Place seam side down in baking dish. Saute' peppers in margarine in saucepan. Add flour, stirring until smooth. Add broth gradually. Cook over low heat until thick and bubbly, stirring constantly. Stir in sour cream until heated through. Pour sauce over enchiladas. Bake at 425 degrees F for 20 minutes. Sprinkle with remaining 1 cup cheese. Bake for 5 minutes longer.

By Robin from Washington, IA

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