ThriftyFun Recipes
Volume One, Number 43, July 23 2005
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Recipe Requests
Freezing Snap Beans
I would like to know how to prepare snap beans for freezing?
Ms Janette
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Turbo Oven Tips
I bought a "Turbo Oven, Cook the Aeromatic Way" machine years ago. Just rediscovered it in a cabinet. Does anyone have any favorite recipes or comments, things to watch out for, or praise for this unit or style of cooking?
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Holly
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Freezing Squash
I would like to know how to prepare fresh squash for freezing?
Ms Janette
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Substitute for Cream of Mushroom Soup
I'd like to know if anyone has a recipe substitute for cream of mushroom soup and/or dried onion soup. We need to watch our sodium and additive intake.
Thanks,
Holly
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Today's Recipes
Lasagna Rolls
Lasagna Rolls I
Ingredients:
- 6 lasagna noodles
- 1 lb. ground beef
- 1 cup shredded mozzarella cheese
- 1 jar spaghetti sauce
Directions:
Cook noodles and divide. Brown meat and drain off grease. Stir in sauce and simmer for 5 minutes; drain noodles. Spread each noodle with 1/4 cup meat sauce and top with 2 Tbsp. cheese. Carefully roll up each noodle and place on seam side down. Spoon on remaining meat sauce and cheese. Bake at 400 degrees for 10-15 minutes.
By Robin
Lasagna Rolls II
Ingredients
- 1/2 lb. mild Italian sausage (casing removed)
- 1 cup mushrooms (chopped)
- 1/2 cup green pepper (chopped)
- 2 1/2 cups cocktail vegetable juice (divided)
- 1/2 tsp. oregano
- 1/8 tsp. pepper
- 2 Tbsp. cornstarch
- 1 container ricotta cheese
- 2 cups mozzarella cheese (shredded)
- 1 egg (slightly beaten)
- 1/2 lb. lasagna noodles (cooked and drained)
- 1/4 cup Parmesan cheese (grated)
Directions
In a 2 qt. saucepan, over medium heat, brown sausage, stirring frequently to separate. Remove meat and set aside. Add mushrooms and green peppers to drippings. Cook, stirring occasionally, until vegetables are tender. Stir in 2 cup of the vegetable juice, the oregano and pepper. In cup, combine remaining 1/2 cup vegetable juice and cornstarch. Add to saucepan. Cook, stirring constantly, until sauce thickens. Cook 5 minutes longer. Preheat oven to 375 degrees F. In a medium bowl, combine sausage, ricotta, mozzarella and egg; mix well. Spread 1/3 cup mixture on each noodle. Roll up jelly roll fashion. In a 9x13 inch baking pan, spread 1 cup of sauce. Place lasagna rolls, seam-side down in sauce. Top with remaining sauce. Cover; bake 30 minutes or until hot and bubbly. Uncover; sprinkle with Parmesan. Bake 5 minutes longer.
By Robin
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Salisbury Steak
Ingredients
- 2 lb. hamburger
- 1 cup corn flake crumbs
- 1 tsp. salt
- 1/2 can water
- 1 tsp. pepper
- 2 cans cream of mushroom soup
- 1 can onion soup
Directions
Combine meats, crumbs and seasonings. Make into flat patties. Brown and pour off fat. Stir soups and water together; pour over meat. Bake at 350 degrees for 30 minutes or until well done.
By Robin
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Zucchini-Lemon Bars
Ingredients
- 1 1/4 cups Sugar
- 1 cup oil
- 3 eggs
- 2 tsp. lemon rind; grated
- 1/4 cup lemon juice
- 1 3/4 cups zucchini; shredded
- 2 cups flour
- 1/4 tsp. baking powder
- 2 tsp. soda
- 1 tsp. salt
- 1 cup walnuts; chopped
- powdered sugar; sifted
Directions
Combine 1 1/4 cups sugar, oil, eggs, lemon rind, and lemon juice in a
large mixing bowl; mix well. Stir in zucchini.
Combine flour, baking powder, soda, and salt; gradually add to
zucchini mixture, stirring well. Stir in walnuts. Pour batter into a
greased 13x9x2-inch baking pan. Bake at 350 degrees F. for 45-50 minutes or
until a wooden pick inserted in center comes out clean. Cool; dust
top with sifted powdered sugar. Cut into bars. Yield: 2 dozen
Anna
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Tree Lime Float
Top a glass of ginger ale/lime soda with a scoop of Lime Sherbert.
By Tree Nez
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Grilled or Broiled Zucchini
Ingredients
- 4 small Zucchini
- 4 Tbsp. Butter
- 1/2 tsp. Lemon-pepper seasoning
- dash Garlic salt
- 2 Tbsp. Parmesan cheese
Directions
Wash, dry and halve lengthwise the zucchini and arrange in a
single layer on a greased broiler pan or hinged grill. Score zucchini
diagonally. Melt butter and add lemon-pepper seasoning and garlic
salt. Brush on cut side of zucchini. Sprinkle with cheese. Broil 8
minutes or grill until tender and cheese browns. No need to turn.
Yield: 4 Servings
Anna
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Spaghetti Pie in Microwave
Ingredients
- 1 pkg. spaghetti
- 2 Tbsp. butter
- 1/3 cup parmesan cheese
- 2 eggs (well-beaten)
- 1 lb. hamburger
- 1 tsp. onion powder
- 1 jar Ragu spaghetti sauce
- 1 cup sour cream
- 1 cup mozzarella cheese
Directions
Cook spaghetti according to directions; drain. Stir into hot spaghetti the butter, Parmesan cheese and eggs. Form mixture into a 10 inch glass pie plate to form a crust. Cook, uncovered for 3 minutes on high in microwave or until center of crust is set. In 1 qt. glass measuring cup, crumble hamburger and add onion powder. Cook, covered, 5 minutes, stirring midway to break up meat, on high in microwave; drain. Stir in Ragu. Spread sour cream over bottom of crust. Top with mozzarella, then tomato mixture. Cook, covered with waxed paper, until heated, on high 6 to 7 minutes. Top with remaining cheese. Let stand 10 minutes before serving.
By Robin
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Zucchini Squash Casserole
Ingredients
- 6 medium Zucchini; 1/4 inch slices
- 1 lb. Ground beef
- 1 can Mushroom soup
- 1 medium Onion; finely chopped
- 1 tsp Salt
- 1/4 tsp. Pepper
- 1/2 tsp. Oregano
- 1/3 lb. Cheddar cheese; grated
- 1 cup Cracker crumbs
Directions
Boil zucchini slices in small amount of water for 6 minutes; drain.
While squash is cooking, brown ground meat; drain off fat.
Combine with remaining ingredients. Mix well. Add squash and stir. Pour into greased 2-quart casserole or 2 1-quart casseroles.
Options: Can use onion soup instead of onion, especially if more liquid is needed (some squashes are dry) and add no water at all.
Celery soup or chicken soup can also be used.
Yield: 16 Servings
Anna
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How to Make Dilled Garlic Vinegar
By Monica Resinger Use this delicious herbal vinegar in sauces, marinades, salad dressings, on seafood and any other ways you normally use vinegar. It will also make a delightful gift to a cook or homemaker - just attach a ribbon and a recipe.
You'll need:
- white or red wine vinegar (don't use plain white vinegar because it's too
strong)
- sterilized glass container with a plastic or plastic-covered metal lid
(metal can interact with vinegar and make it unpleasant). You can use mayonnaise,
jam or other jars that have been previously used, but cleaned. To sterilize,
run the jar and lid through the dishwasher or boil them in water to cover for a
few minutes.
- a handful of washed and dried dill weed (either from your garden or from
the produce section at your grocery store)
- 4 smashed and peeled garlic cloves
Put the dill weed and garlic into the sterilized glass jar. Pour vinegar over to cover and to within 1/4 inch of the rim of the jar. Put the lid on and label the jar with the name and date. I also put the date the vinegar will be ready, which is 30 days from the date of making it.
Get Monica's FREE e-zine for homemakers 3 times per week; just send a blank e-mail to: HomemakersJournal-subscribe@yahoogroups.com Get FREE home and garden e-books at Monica's website, 'Homemaker's Journal E-publications'; Click here: http://homemakersjournal.com
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Stuffed Bacon Burgers
Ingredients
- 1 1/2 lbs. ground beef
- 1 envelope dry onion soup mix
- 1/4 cup water
- 6 slices processed American cheese
- 6 hamburger buns (toasted)
Directions
In a bowl, combine ground beef, soup mix and water; mix well. Shape into 12 thin patties. Place a cheese slice on 6 of the patties. Cover each with another patty. pInch edges to seal. Wrap a strip of bacon around each; fasten with a wooden toothpick. Grill for 8 to 10 minutes, turning once, or until burgers reach desired doneness. Remove toothpicks and serve on buns.
By Robin
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