ThriftyFun Recipes - October 17, 2008

Thank you Robin, Kathy, Denise, Joseph, Savings Assistant, Sandra, Joyce, oredwine1933 and Raymonde for today's tips and recipes!

Thank you to everyone that answered our call for recipes! Keep them coming!

Have a wonderful weekend!

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Thanks for reading,

Susan

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Recipe Requests:

• Aebleskiver Pan Keeps Sticking
• Lobster Neuberg Recipe
• Meals For A Freezer Swap
• Using Less Baggies For Packed Meals
• Making A Sheet Cake
• Homemade Ketchup Came Out Watery

Today's Food Tips:

• Try Nutella On Celery
• Play Your Ipod While Grocery Shopping
• Use Your Crisper For Eggs

Today's Contest Recipes:

• Escalloped Augratin Potatoes Plus
• Christmas Wreath Cake
• Chicken Chili
• Thermos Yogurt
• Pumpkin Whoopie Pie Cookies

Robins's Recipe Corner:

• French Rice Salad
• Cottage Pie
• Long Johns
• Sausage Cream Gravy
• Gooey Bars
• Salmon Loaf

Crafting for Fun and Money!

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Aebleskiver Pan Keeps Sticking

I recently received an Aebleskiver pan and for the life of me I can't get them to come out. I've followed all the directions to the letter but no luck. I can't manage to turn them over with the sticks provided. And even though I've sprayed the pan as directed, they always stick. I thought maybe the pan needed to be seasoned and did that, but still no luck. Can somebody tell me what I may be doing wrong? Any help will be greatly appreciated.

Bev from Longview, WA

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Lobster Neuberg Recipe

I am looking for a bisque called Lobster Neuberg. Hope you can help.

Mary Sue from Wiggins, MS

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Meals For A Freezer Swap

I am going to a freezer swap on Friday. I am looking for easy, cheap, relatively healthy meals that can be frozen, and then shared with friends. Thanks in advance!

Michelle from Texas

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Using Less Baggies For Packed Meals

My husband and I pack lunches and snacks every day (sometimes dinner too) using plastic containers and 4-5 baggies per day. I want to cut down on the amount of baggies, yet don't want to use numerous additional plastic containers. We do not have a dishwasher and already have to wash a LOT of plastic every evening. Does anyone have ideas for what might be workable substitutes for the baggies?

Madeline from Oklahoma City, OK

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Making A Sheet Cake

I am wanting to make a sheet cake, but not sure what type or size of pan I should use. Any suggestions? Thanks in advance.

Sabrina from Council, NC

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Homemade Ketchup Came Out Watery

I made the following recipe for ketchup and it came out too thin/watery. What can I add to thicken it? The only thing I did different was that I used 1 TB of tomato sauce instead of 2 heaped TB of tomato puree.

• 3 tomatoes, roughly chopped
• 1 small onion, chopped
• 1 clove garlic
• 2 tsp sugar
• 2 heaped TB tomato puree
• 3 TB cider vinegar
• a little salt to taste

Maryeileen from Brooklyn OH

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Try Nutella On Celery

Have you tried the Nutella Hazelnut spread? Nutella is mixed with skim milk and cocoa and it is great when spread on celery stalks. The celery softens and lightens the taste of the Nutella and you can make snack size chunks for party platters. It is less fattening than Nutella on toast and easier to eat.

Thanks for reading!

By Joseph from Laval West, Quebec, Canada

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Play Your Ipod While Grocery Shopping

I have hated going to the grocery store recently. I keep getting depressed with the high prices! I went today after I went for my morning walk at the track. I continued to listen to my music with one earpiece of my iPod in. I could still hear if my phone rang or someone talked to me but I could enjoy my music. I was in a better mood and came away in a better frame of mind - and savings.

By Savings Assistant from Georgia
http://www.savingspotpourri.blogspot.com/

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Use Your Crisper For Eggs

If you buy in bulk like I do, I have something to share. I love eggs, and find that I can get 5 dozen for a lot less per dozen. The challenge was where to keep them. So, one day, I cut up the cardboard nesting trays they were in and put them inside the crisper tray in my fridge.

Now, not only do they all fit, but they are much more protected.

Hope this helps!

By Sandra from Salem, OR

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Escalloped Augratin Potatoes Plus

Making a little go a long way...

Buy a box of generic or Betty Crocker Scallop/Augratin Potatoes and mix as directed on the box. Then you can enhance the meal by following the advice below.

I have used meatballs prepared, baked and frozen stirred in, OR bake a pork steak till tender and shred the meat into the potatoes. Stir in your favorite veggies, peas, beans or corn into the potatoes. If using frozen veggies, use about 1/2 cup milk more than boxed potato recipe calls for.

For special outings with the dish, I top with almonds and cherry tomatoes for prior to baking.

The difference is in the cooking factor, USE 350 degrees instead of the high 425 box suggests and bake covered with foil for 1 hour.

Rich and Creamy!

Out of necessity in creating fast but good meals, I use some store ready or easy items as well as bulk fixed and frozen. By keeping 5 lb. of ground beef made into meatballs in the freezer, I can whip this up like quick.

<p>I picked my cherry tomatoes, washed then tossed into zip bags in the freezer. Taking a handful out and garnishing hot dishes, as well as keeping sliced almonds in the freezer too.

<P>When I prepared the pork steaks, I "salted" them with powdered smoke and powdered rosemary. Shredding 2-3 steaks and putting bags back into the freezer of shredded meat, makes the change up of which protein to add to the dish.

By Joyce from Benson, MN

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Christmas Wreath Cake

Sift together:

• 2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt

• 1/2 cup whole candied cherries
• 1/2 cup diced candied pineapple
• 1 1/2 cup chopped pecans

• 1 -8 oz. package cream cheese
• 1 cup butter
• 1 1/2 cups sugar
• 1 1 /2 tsp. vanilla

• 4 eggs

Source: I worked for a lady and she had this cake served in her home.

By oredwine1933 from Fort Worth TX

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Chicken Chili

For those who can't eat red meat try this...

Ingredients

• 1 cup raw cracked wheat (bulgur)
• 1 cup of tomato juice
• 2 Tbsp. of vegetable oil
• 2 medium onions, coarsely chopped
• 4 garlic cloves, crushed
• 3 celery ribs, coarsely chopped
• 3 carrots, coarsely chopped
• 1 can of Italian plum tomatoes, with their juices (14 ounces)
• 2 cups cooked pinto beans
• 3 cups cubed cooked chicken
• 1 can (4 ounces) chopped green chilies
• 1/3 cup chili powder, mild and or hot to taste
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• Freshly ground black pepper
• 1 bottle (12 ounces) beer
• Salt

Directions

In a small saucepan, heat tomato juice over medium heat until it boils. Remove from heat and add cracked wheat. Cover and let stand 15 minutes.

In a large Dutch oven, heat oil over medium heat. Add onions and garlic and cook until soft, about 3 minutes. Add celery, carrots, and tomatoes, mashing them with the back of a spoon, with their juices. Cover and cook until celery and carrots are almost tender, about 20 minutes.

Add pinto beans, cracked wheat, chicken, green chilies, chili powder, cumin, oregano, black pepper, and beer. Simmer partly covered, for 30 minutes, stirring occasionally to keep cracked wheat from sticking. Season with salt to taste.

Good tasting...

Source: Cheryl

By Raymonde from North Bay, Ontario

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Thermos Yogurt

I have always been intimidated to make yogurt. Not ANYMORE. For thick and creamy yogurt!

Ingredients

• 3 1/2 cups of Milk
• 1/2 cup dry (powder)
• 3 tablespoons of plain yogurt

Directions

Pour milk into sauce pan as well as powdered milk. Heat milk to a slow boil to temperature 210F. Remve from element and let cool to 115f. Or until it is wrist warm a little more hot then a baby bottle. Add yogurt, stir, add to wide mouth thermos and cover. (you can find a wide mouth thermos and many second hand stores for only a few dollars.) Let sit for 6 hours. Do not shake just leave sit. mmmm. Then if you do not like the plain, add your favorite jam, or honey with vanilla.

It really is so easy.

Also if you do not have powdered milk then add 4 cups milk and 5 tablespons of yogurt. It will not come out as thick but still is a delish and simple yogurt.

Source: Recipezaar

By Denise from Bristol, Quebec

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Pumpkin Whoopie Pie Cookies

Ingredients

• 2 cups flour
• 1 tsp. baking powder
• 1/2 tsp salt
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 cup canned pumpkin
• 1 tsp. vanilla
• 1 cup shortening
• 1 cup sugar
• 1 egg

• 1 stick butter, softened
• 1 cup shortening
• 2-3 cups of powdered sugar
• 1 tsp. vanilla

Directions

Mix all dry ingredients in a bowl. In a mixing bowl, cream shortening and sugar. Blend in pumpkin, egg and vanilla. Slowly incorporate dry ingredients into the wet and mix thoroughly. On an ungreased cookie sheet, drop rounded spoonfuls of cookie batter and bake at 350 degrees F for 7-10 minutes, depending on size. Remove baked cookies to wire rack to cool.

Cream butter and shortening with electric mixer. Add 2 to 3 cups of powdered sugar and blend. More powdered sugar creates a firmer filling. Add vanilla and whip on high speed until desired consistency is achieved. Please note your kitchen's temperature note below.

Cookies should be at room temperature before filling. Frost the flat underside of one pumpkin cookie and top with another right side up to form a filled pumpkin cookie. These are nice to bake for Thanksgiving when guests desire a little sweet treat but are too full for pie. :))) Some bakers lightly roll the sides of cream filled cookies in finely chopped nuts and serve along with plain whoopie pies for a pretty mixed cookie platter. If your kitchen is very warm from baking, delay the filling process or the cookie filling will ooze out the side.

By Kathy from Western PA

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French Rice Salad

Ingredients

• 2 cups cooked rice, cooled
• 1 cup vegetables, raw, cut up in small pieces (your choice, such as carrots, green peppers, black olives, etc)
• 1/2 cup Swiss cheese in small cubes
• 1/4 cup oil and vinegar dressing (Italian dressing)

Directions

Mix together and chill before serving. Add more dressing if it gets too dry. Garnish top of salad with bits of vegetables and black olives.

By Robin from Washington, IA

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Cottage Pie

Ingredients

• 2 lbs. ground beef
• Italian seasoning (to taste)
• 1/2 cup beef broth
• flour
• 1 can corn
• 1 can peas
• 4 medium potatoes, cooked and mashed
• 1/2 stick butter

Directions

Brown the ground beef and drain grease. Stir in the Italian seasoning and beef broth. Slowly add the flour until thick. In a 9x13 inch greased pan put a layer of the meat mixture on the bottom. Add the corn and peas and top with the mashed potatoes. Put pads of butter on top of the potatoes and bake at 375 degrees F until the potatoes are slightly browned.

By Robin from Washington, IA

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Long Johns

Ingredients

• 1/2 cup butter
• 1 cup boiling water
• 1 can milk
• 3 packages dry yeast
• 1/2 cup warm water
• 2 beaten eggs
• 1/2 tsp. or 1 tsp. vanilla
• 1/2 cup sugar
• 2 tsp. salt
• 8 1/2-9 cups flour

Directions

Melt butter in boiling water. Add milk. Dissolve yeast in warm water. Stir well. Add eggs, vanilla, sugar, salt and flour. Knead for 5 minutes. Rest dough - 10 minutes. Roll 1/4 inch thick. Cut in 1x6 inch strips. Lay on wax paper. Let rise until double in bulk and fry like donuts.

Frosting: Melt 1/2 cup butter. Add 1/2 cup brown sugar and boil a few minutes. Add 1 teaspoon vanilla or maple flavoring and 2 tablespoons cream. Add powdered sugar to spread. Makes 5 dozen. Can be stored and frozen in freezer.

By Robin from Washington, IA

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Sausage Cream Gravy

Ingredients

• 1 package sausage (16 oz.)
• 3 Tbsp. flour
• 2 cups milk
• 4 Tbsp. butter
• 1/4 tsp. salt
• 1/4 tsp. pepper

Directions

Cook the sausage, crumbling well. In a separate pan, mix together the flour, milk, butter, salt and pepper until smooth. (Can add more flour for desired thickness). Place the cooked sausage in the gravy. Mix well and reheat for a couple of minutes.

By Robin from Washington, IA

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Gooey Bars

Ingredients

• 1 cup butter or margarine
• 2 cups brown sugar
• 2 eggs
• 2 Tbsp. vanilla
• 2 1/2 cups flour, sifted
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 cups quick oatmeal
• 1 package chocolate chips
• 1 can sweetened condensed milk
• 1 cup walnuts, chopped
• 2 Tbsp. butter
• 1/2 tsp. salt
• 1 tsp. vanilla

Directions

In a bowl, cream the butter and brown sugar together and add the eggs and vanilla. In another bowl, mix the sifted flour, baking soda, salt and oatmeal together. Combine the butter and oatmeal mixtures together. Spread 2/3 of the oatmeal mixture into a greased 9x13 pan. In a separate bowl, mix the chocolate chips, sweetened condensed milk, walnuts, butter, salt and vanilla together and spread it on top of the oatmeal mixture. Top with the remaining 1/3 of the oatmeal mixture and bake at 350 degrees F for 25-35 minutes. Cut in 2 inch squares.

By Robin from Washington, IA

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Salmon Loaf

Ingredients

• 1 lb. salmon
• 1 egg, beaten
• 1 cup milk
• 1 tsp. salt
• 1/4 t. pepper
• 1/2 small onion, finely chopped
• 2 cups bread crumbs

Directions

Break the salmon apart with a fork and remove the bones. Mix the egg, milk, salt, pepper and onion with the salmon. Add the bread crumbs and mix together. Bake at 375 degrees F for 1 hour. Serves 4.

By Robin from Washington, IA

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