August 01, 2008

ThriftyFun Recipes - August 1, 2008

ThriftyFun Recipes
Vol. 7, Num. 149, August 1, 2008 (Read It Online)

Thank you to Shari, Sherry, Debra, Sandy, Dawn, Connie, Elaine and Robin for submitting tips and recipes for today's newsletter. We have an article from Debra about preserving the bounty of your summer garden or farmers market.

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Thanks for reading,

Susan

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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:

Homemade Chicken Noodle Soup

Does anyone have A recipe for homemade CHICKEN NOODLE SOUP. I would love to make A big batch to can for cold weather! Thanks and God Bless!

Debra from Hampton, TN

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Freezing Eggs in the Shell

Can you freeze fresh eggs in the shell?

David from Seattle, WA

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Cornbread Salad

I need a recipe for Cornbread Salad. I had it at a tea room in West Point, Georgia. Can you help me out please! God Bless you all! Astarley from Panama City, FL

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Bringing Mayo For Your Lunch

When making a turkey sandwich, what type of separate container can you put the mayo in? I don't like to add the mayo in the a.m. because by lunch time the bread will be soggy. I didn't know if you could buy the small mayo packets (like the little ketchup packets you get from fast food restaurant) or is there something else I could put the mayo in until lunch time and then add it to my sandwich. Any suggestions?

Onesummer

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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:

Use Pam In Pasta Water

Instead of using oil to keep spaghetti and/or pasta from sticking while cooking, use Pam cooking spray in the water as it begins to boil

By Shari from Poughkeepsie, NY

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Beautifully Carved Melons

I saw this at a Farmer's Market in Port Orchard WA and thought it was carved so amazingly that I just had to get a picture of it.

By Sherry from Silverdale, WA

Beautifully Carved Melons

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Summer's Bounty
By Debra Frick

I don't know about you but I love shopping at the Farmer's market. I have a small garden but it is not enough to feed the seven people who live in my house so I do my quantity shopping at the farmer's market. My mother did not can or preserve food in any way so I had to learn this on my own trial and error. I found that freezing food was easier for me and since I am always feeding a crowd around here that it also was the most economical for me. I also dehydrate vegetables to use in soups and stews through the winter. This year, Miller's Farm has been having some great sales at the market, I can get about 50-60 pounds of produce organically grown for around $15.00.

So for all the newbies out there that need information on how to preserve some of summer's bounty, I thought I would share some of my all time favorite recipes. These recipes freeze well and can be used for a variety of things. Also I buy things like mushrooms and celery, two things that I cannot get at the market when they are on sale and dehydrate them for use all year long. All measurements are approximate, as some people may not use salt or the specific spice that I do. The best way to do these recipes is to set aside a Saturday and cook all day. I always freeze in the freezer Ziploc bags, as they will lie flat in my freezer so they take up less room.

Basic Tomatoes

Ingredients

  • 8-10 pounds of Tomatoes
  • 3 stalks of celery
  • 1 onion chopped
  • 1 clove of garlic minced
  • 3 carrots shredded

Directions

Boil water and quickly dunk the tomatoes in and leave just long enough for the skins to crack. Peel tomatoes. In skillet saute' the onions and garlic. Put tomatoes in a large heavy pot or Dutch oven and squish to make chunks add the onions and garlic and celery and carrots. Cook on low heat for 1 hour or until you have a thick sauce. Put in freezer bags.

To the basic tomatoes, you can continue on and add any vegetable that you like. I some times add grated zucchini or summer squash into the tomatoes to add extra nutrition and because my family doesn't always want to eat squash and, if it is hidden in the sauce, they don't care if it is there. I use basic tomatoes to make spaghetti sauce, cream of tomato soup, chili or any dish that requires a tomato base. Having this frozen in my freezer in gallon bags, makes making spaghetti very easy. All I do is add Italian seasonings and meat. The sauce only needs to cook for about a half an hour and I have homemade dinner on the table. Same with chili I drain and rinse some beans, cook up some hamburger and add some chili powder and green chilies in a can and then just let it simmer for about a half and hour. I also use this raw which means that I only peel the tomatoes and saute' the onions and garlic for salsa and then add a can of green chilies and freeze.

Onion Butter

This recipe was from my aunt who lives in Illinois, She would send this canned to us every summer and at Christmas. In talking with her, I found out that this need not be canned and could be frozen. I know it sounds silly but if you are an onion lover like me you will just flip over this recipe.

Ingredients

  • 5 pounds of onions peeled and quartered
  • Water to cover
  • Small amount of salt

Directions

In a heavy Dutch oven or pot cover the onions just barely with water. Add a small amount of salt. Now comes the important part. Bring the mixture to a boil and then lower heat to a simmer with a lid on the pot and cook for a full 24 hours. Yes, I said a full 24 hours. You will need to add more water occasionally but the idea is to slowly caramelize the onions down until they become a thick paste. Cool. Store in freezer bags and freeze.

Onion butter can be put on any bread including corn bread. It can be added to mashed potatoes or used as a topping for baked potatoes. It can be used as a condiment for hot dogs or sausages or hamburgers. Small amounts can be stirred into soups or stews. Try this and I bet you will find many more uses.

Grandmother Nellie's Apple Butter

Here is one more recipe that may have to wait until fall but it is well worth it. My grandmother Nellie used to make us the best Apple butter in the world. She would send us a dozen jars at Christmas along with pecans from her own trees. I loved this recipe and before she passed on I got her to give me the recipe. I found that if I add some lemon juice to her recipe it froze just fine.

Ingredients

  • 5 pounds of apples peeled
  • Water to cover
  • 1 tablespoon of cinnamon, cloves and nutmeg
  • Half a cup of sugar

Directions

Peel apples and cut into chunks and put into a heavy Dutch oven. Cover with water and cook until the apples are soft. Using a blender or hand mixer blend the apples until they are smooth. Add sugar and spices and let simmer until thick. Add 3 tablespoons of lemon juice. Cool and freeze.

I hope like me you will be enjoying the bounties of summer!

Editor's Note: Do you have any favorite recipes for preserving summer's bounty? Share them here!

Summer's Bounty

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Today's Contest Recipes:

Do-Nothing Cake

Ingredients:

  • 2 cup plain flour
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 2 eggs
  • 2 cups sugar
  • 1 large can crushed pineapple with juice
  • 1 tsp. vanilla

Directions:

Here comes the "Do-Nothing" part:

1. Dump all these ingredients into a bowl and mix until blended.

2. Pour into a 9x13 pan which has been lightly sprayed with cooking spray.

3. Bake in pre-heated oven at 350 degrees for 30 minutes.

While the cake is baking prepare the topping to pour over it as soon as it comes out of the oven.

Topping

Put the following ingredients into a small sauce pan and boil them for 5 minutes, stirring frequently:

  • 1 stick butter or margarine
  • 1 cup sugar
  • 2/3 cup evaporated milk (the small can)

Remove from heat and stir in:

  • 1 cup chopped nuts
  • 1 cup coconut flakes

Pour this mixture over the cake when you take it from the oven.

Source: I got this recipe close to 30 years ago from a teenager in the church we attended and have used it time and again. Since most of the ingredients are in the pantry, it's one you can pull out when you need a quick dessert. An added bonus is there is minimal cleanup.

By Sandy from Elon, NC

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Easy Rhubarb Custard Dessert

Ingredients

Crust:
  • 1 1/2 cups Flour
  • 4 Tbsp. Sugar
  • 3/4 cup melted Butter
Filling:
  • 4 egg yolks
  • 1 3/4 cups Sugar
  • 3 Tbsp. Flour
  • 1/2 cup Whipping Cream or Heavy Cream
  • 4 cups diced Rhubarb
Topping:
  • 4 egg whites
  • 1/4 tsp. Cream of Tarter
  • 6 Tbsp. sugar

Directions

Preheat oven to 350 degrees F. Mix all crust ingredients together and press in a 9x13 inch pan and bake for 20 minutes.

Put all filling ingredients in a pan on the stove and heat to a boil then turn down to a low simmer. Cook for 10 minutes, stirring constantly. Place the mixture onto the baked crust (crust can be still hot).

Mix all topping ingredients in a chilled bowl until soft peaks form. Put this on top of the last layer, which will still be hot. Bake all of it for another 20-25 minutes at 325 degrees F until meringue is lightly brown.

Let dessert fully cool before serving. It is good warm also but is a little runny until it is cool. ENJOY!

Source: Received from my sister Diane.

By Dawn from Burlington, WI

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Shrimp Dip or Dip for Shrimp

Ingredients:

  • 2 pkgs. cream cheese (3 oz. ea.)
  • 1/2 tsp. Worcestershire sauce
  • 3 Tbsp. chili sauce
  • 2 tsp. lemon juice
  • 1/3 cup mayonnaise
  • 1 can chopped shrimp

Directions:

Blend cream cheese with mayonnaise. Add chili sauce, lemon juice, and Worcestershire sauce. Blend until smooth. Add chopped shrimp; blend. Chill. Serve with chips, crackers or veggies.

Source: I've cooked fresh shrimp, chilled them, eliminated the chopped shrimp in the recipe, and used the dip for dipping the shrimp to eat. Very good!

By Connie from Cotter, AR

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Penne with Asparagus and Basil

Ingredients:

  • 2 Tbsp. extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 pound asparagus, stalks cut into 1-inch lengths
  • 4 tomatoes, peeled, seeded, chopped
  • 1 cup chicken stock or canned low-salt chicken broth
  • 1/4 cup thinly sliced fresh basil
  • 8 ounces penne pasta
  • 2/3 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup finely chopped fresh basil

Directions:

Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.

Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper. Serves 6.

By Connie from Cotter, AR

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Mandarin Orange Cake

Mandarin Cake I

Cake

  • 1 package Duncan Hines Butter Cake Mix
  • 1/2 stick butter or margarine
  • 4 eggs
  • 1/2 cup canola oil (or 1/3 cup unsweetened applesauce may be substituted for 1/2 cup of oil)
  • 3/4 cup chopped walnuts or pecans
  • 1 (11 oz.) can mandarin oranges drained, save juice
Combine cake mix, butter, eggs, oil and juice from oranges and mix for 2 minutes. Fold in chopped oranges and nuts and pour into 3 greased and floured round cake pans. Bake at 350 degrees F for 25 minutes. Cool on rack.

Frosting

  • 1 (8 oz.) tub cool whip
  • 1 (3 oz.) package instant pudding mix (vanilla, orange or pineapple)
  • 1 (15 - 1/4 oz.) can crushed pineapple with juice
Mix all ingredients together and frost cake. Store in refrigerator.

By Trudy from Springfield, IL

Mandarin Cake II

Ingredients:

  • 1 cup sugar
  • 1 cup flour
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1 egg
  • 1 small can mandarin oranges, drained
  • 1 tsp. vanilla

Sauce:

  • 2/3 cup brown sugar
  • 1-1/2 Tbsp. milk
  • 1-1/2 Tbsp. butter

Directions:

Drain oranges, combine all ingredients in bowl and beat 3 minutes. Place in an 8" by 8" pan and bake at 350 degrees for 30 to 35 min.

Source: A friend gave me this from their family cookbook.

By Elaine from Iowa

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Robin's Recipe Corner:

Lentil Soup

Ingredients

  • 1 1/2 cup dried lentils
  • water
  • 4 oz. salt pork, cubed
  • 1 cup chopped onions
  • 1/2 garlic clove, chopped
  • 4 cups beef stock
  • 2 cups chopped celery
  • 1 cup diced carrots
  • 2 whole cloves
  • 2 1/4 tsp. salt
  • dash pepper
  • 3 Tbsp. cider vinegar, (opt)

Directions

Place lentils in large saucepan; add water to cover and let stand overnight. Drain, reserving liquid. Add water to liquid to make 6 cups. Heat salt pork in a skillet; add onions and garlic and saute' until onions are tender but not browned. Combine measured liquid, beef stock, celery, carrots, cloves, bay leaves, salt, pepper, the onion mixture and the lentils in a large heavy saucepan. Cover and simmer about 4 hours, or until lentils are soft. Add vinegar; remove bay leaves. Makes about 9 cups or 8-10 servings.

By Robin from Washington, IA

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Copper Pennies

Ingredients

  • 2 lb. carrots, cooked and sliced 1/2 inch thick or less
  • 2 medium onions, sliced
  • 1 medium green pepper, cut in thin strips
Marinade:
  • 1/2 can (3 oz. size) tomato paste
  • 1/3 cup water
  • 3/4 cup vinegar
  • 1/2 cup oil
  • 3/4 cup sugar
  • 1 tsp. prepared mustard
  • 1/2 tsp. salt
  • 1 tsp. Worcestershire sauce

Directions

Mix marinade and add vegetables. Serve unheated.

By Robin from Washington, IA

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Pepper Steak Meatballs

Ingredients

  • 1 1/2 lb. ground beef
  • 1/2 cup milk
  • 3/4 cup seasoned bread crumbs
  • 2 Tbsp. parsley
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 cup margarine
  • 1 can sliced mushrooms
  • 2 onions, sliced
  • 3 green peppers, cut in strips
  • 3 tomatoes, quartered
  • 1 Tbsp. soy sauce
  • 1 can beef broth (10oz.)
  • 1/4 cup water
  • 3 Tbsp. cornstarch

Directions

Combine first 6 ingredients in bowl, mixing well. Shape into 1 inch balls. Brown in margarine in skillet. Add vegetables and saute' until tender. Stir in next 4 ingredients with 1/3 cup water. Simmer for 20 minutes. Blend cornstarch with 1/4 cup cold water in small bowl until smooth. Pour cornstarch glaze over meatballs and vegetables. Cook 2-3 minutes. Serve over rice.

By Robin from Washington, IA

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Sausage and Cheese Bake

Ingredients

  • 1 can crescent rolls (8oz.)
  • 1 pkg. brown and serve sausages (8 oz.)
  • 2 cups shredded cheese
  • 4 eggs, slightly beaten
  • 2 Tbsp. chopped green pepper
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. oregano

Directions

Press rolls into bottom and sides of 9x13 inch baking pan to form crust. Arrange sausages over crust. Sprinkle with cheese. Combine remaining ingredients in bowl, mixing well. Pour over cheese. Bake at 425 degrees F for 20-25 minutes or until golden brown. 5 servings.

By Robin from Washington, IA

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Easy Fried Pies

Ingredients

  • 1/4 cup butter
  • 1 cup flour
  • 3 Tbsp. hot milk
  • 1 egg yolk
  • pie filling of your choice
  • oil for deep frying

Directions

Cut butter into flour with pastry blender. Combine milk and egg yolk. Pour over flour mixture, stirring to mix well. Roll out small portions on floured surface. Place pie filling in center. Fold over and seal edges. Fry in deep hot fat until golden brown.

By Robin from Washington, IA

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Orange Salad

Orange Salad I

Ingredients

  • 2 pkgs. vanilla tapioca pudding
  • 1 pkg. orange Jello
  • 3 cups water
  • 2 cans mandarin oranges, pineapple, or both
  • 8 oz. carton Cool Whip topping

Directions

Boil first 3 ingredients on stove for 1 minute in saucepan until clear. Let cool. Stir in mandarin oranges and/or pineapple. Fold in Cool Whip and refrigerate. This is a light salad - not filling, especially nice for the holidays or summer picnics!

By Robin

Orange Salad II

Ingredients

  • 1 carton (24 oz.) small curd cottage cheese
  • 1 Cool Whip (12 oz.)
  • 1 box orange gelatin (6 oz.)
  • 1 large can crushed pineapple, drained
  • 2 cans mandarin oranges, drained

Directions

Mix cheese and Cool Whip. Add dry gelatin; stir well. Fold in fruits; chill.

By Robin from Washington, IA

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