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Cooking with Almond Milk

I have been given about 10 containers of almond milk. Can I cook regular pudding, etc. with it? I tasted it and I guess it will be OK in coffee or hot chocolate but I don't think I will drink it.

Sandy from Baltimore

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Instant Pudding Came Out Runny

I tried making some Jello brand instant pudding, and instead of whole milk I used non-fat milk. I also used 1 1/2 cups of milk instead of the suggested 2 cups of milk. It turned out extremely runny, and I had to throw it out. Why did this happen? I have previously used reduced fat milk without encountering this problem.

Carolyn from Warren, MI

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Using Old Oil Can for Olive Oil

Can an old fashioned squirt oil can, or the ones with the squeeze handle on them, be cleaned so that we can use one for applying olive oil to salads, etc.? Please explain how to clean them because, I'm both a kitchen hazard and Ms. Fix-it! Thank you very much.

Jane from Baltimore, MD

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Lupini Beans

I love lupini beans! I used to be able to buy them dried at local stores but can't find them anymore. Does anyone know where I can buy them? They are so delicious after you cook and soak them salted for several days. They remind me of nuts. There is one brand Sun of Italy that sells them but they are so puny and the jar doesn't give you that many. Thanks for any help!

Gigi from Upperco, MD

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Blueberry Juice Recipe

My doctor wants me to stay on a low sugar daily diet because of high cholesterol. I searched the health food section of my local grocery store and was going to purchase a bottle of pure blueberry juice, no sugar added. What really stopped me was the price for such a small bottle. I happen to own a high speed blender. Does anyone have a pure blueberry juice recipe using filtered water? Thank you for any suggestions.

MCW from Lewiston, NY

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Freezing Cream Cheese

Can you freeze cream cheese?

Debbie from Richmond, KY

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Using Basil

Types of Basil:

Thai Basil, Sweet Basil, Lemon Basil, Holy Basil

Description:

Basil comes in many varieties. It usually has oval shaped leaves with pointed tips and lightly serrated edges. Basil is considered the "king of herbs" by many chefs. It is often used in Italian and Southeast Asian cuisines. Basil has been known to help with headaches and rheumatoid arthritis. It is a good source of vitamin A, magnesium, calcium, iron, potassium and vitamin C.

Uses:

Used as a condiment, in sauces such as pesto, stir fries, pastas, salads and sometimes found accompanying fruit.

Buying Fresh:

The leaves should be spring green to deep green and should not be wilted.

Recipes:

Pesto

Garden Fresh Basil Chicken

How to Grow Basil

Preparation:

Fresh leaves should be washed and dried. When basil is cooked it is usually added last, because it looses flavor the longer it is cooked. Dried basil has lost most of its original flavor and in most cases can not be substituted for a recipe calling for fresh basil.

Storage:

Basil can be kept in a plastic bag in the fridge for about 3-4 days. When storing in the fridge make sure the leaves are completely dry, moist leaves will considerably reduce the storage life. Basil can be stored in the freezer for much longer than in the fridge, after being blanched first.

Using Basil

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Indulge in a Snack Meal

My children have always enjoyed snacks and would gladly eat them for a meal if I would allow it. Occasionally I do indulge them in a snack lunch or dinner and they think they are really getting a BIG treat!.

I use a 6 cup muffin tin. I place different food items in each of the holes. This is a good way to use up small amounts of food that are not enough to actually feed one person. I often include sandwiches cut into quarters or eights or some exotic shape (star, circle, etc.), cubed cheese from the left over end of a block of cheese, grapes, cut up apples, mandarin oranges, mini-carrots and (maybe) dip, chips and salsa, cheez its, "trail mix" made up of the leftovers at the bottom of the bag (cereal mix or salty snacks combined). pretzels, lunch meat rolled up and skewered with pretzels, M and M snack mix (M and M's, raisins, pretzels, mini-marshmallows), popcorn and the like. You can tailor it to each child's individual preference and it also allows portion control (after all--you can only fit so many chips in the muffin tin!)

My kids think they have hit the jackpot, it allows me to use up small volumes of food that might otherwise go to waste and it is a fun, nutritious meal. My children are 17 and 10 and they still ask for a snack lunch from time to time. This is also a great treat for sleepovers!

By Diana from Prospect, KY

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Saving Money on Beans

Tips and ideas for saving money on beans as suggested by the ThriftyFun community.

Try Growing Your Own

Look for dried beans in the bulk section or canned beans on sale or with coupons. Beans area also very easy to grow if you have a little space. Bush beans are short plants that don't need a trellis to grow on and are easy to pick. Let the pods dry on the vine and harvest and store them. I like to store them in canning jars I pick up for free on freecycle or buy cheap at thrift stores.

By Ashley

Store Dry Beans In Mason Jars

I also grow beans, and let dry on vine. I have a food saver that can be used on mason jars. You can get the attachment for big or small mouth jars. I love my sealer, the attachment is only about $7.00. I have sealed all kinds of beans and dry goods, in the jars.

By Hummm

Buy in Bulk

Buy Bulk! And not only beans in Bulk, everything like herbs, spices, oatmeal and flour are significantly at a better price. I shop at a HFS and they have this very nice scale and the amount of Black Peppep I get more than fills the $4 bottle I used to buy for more then 1/2 the price, same with Garlic and Italian seasoning. I have bought 2 pounds of Kidney Beans for $2.19 and a 1 pound can costs $1.59, not to mention it is far healthier to slow cook your beans rather the at a high temp.

By Mista

Refried Beans

Both my husband and I grew up eating lots of Pinto Beans. Neither of our Mothers ever soaked them and I still don't. I just pick them over, making sure their are no rocks, etc. (I once had a rock in my refried beans at a Mexican restaurant and almost broke a tooth!). Then I boil them on high for about 30 minutes, then turn them down until they are done. Start to finish is less than three hours.

With leftover beans, I refry them in olive oil (I used to use butter but have recently changed to olive oil with no loss of flavor) and chopped onions, mashing as they fry. I then add a handful of cheese (cheddar or jack) and stir until the cheese is melted. It's one of our favorite meals.

Put a spoonful of mashed pinto beans down the middle of a flour tortilla, add grated cheese, and chopped onion, fold over top, bottom and then sides and fry in oil of choice. I used to fry in Crisco but now use olive oil. We eat them while hot but like them just as well cold. I make these with pinto beans that I have cooked but my sister (who I learned to make them from) uses canned refried beans.

By Kathryen

Slow Cook Beans

Oh, I love pinto beans! I used to go through the whole soaking and cooking routine, but now I just pick through them, wash them, and cook them in my slow cooker. I do about 6 cups dry beans to about 14 cups water. I cook them all night and check them until they are done next morning.

I freeze them in 2 cup portions for later handy instant meals. They never get mushy cooked this way and I don't have to babysit them while they cook. Did I mention I love pinto beans? I also love lentils and they take almost no time too cook in a soup. Beans are the ultimate frugal food.

By Susan in Omaha

Feel free to post your ideas below.

Saving Money on Beans

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Chicken Dressing Broccoli Casserole

Ingredients

2 pkgs. chopped frozen broccoli
1 cup grated cheddar cheese
1 to 2 cups cooked chicken (or turkey)
1 pkg. Stovetop dressing mix

SAUCE:

1 cup milk
1 cube butter (1/2 cup)
1/4 cup flour
1 cup chicken broth
1/4 cup mayonnaise

Directions

Prepare dressing as directed on box. Make sauce (with all ingredients EXCEPT mayonnaise), when bubbly - add mayonnaise and blend well. Grease 9x13 inch pan, layer broccoli, chicken, dressing, then cheese. Spread sauce over top and garnish with crushed potato chips. Bake at 375 degrees F for 1 hour. This makes a large casserole!

Source: My sister Sue, made this with leftover turkey breast from Christmas - delicious!

By Roseoma3 from Liberal, MO

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Flounder Fillets in Foil

Ingredients

4 5 (ounce) flounder fillets
1 Tbsp. margarine
1 Tbsp. chopped green onions
1/2 pound mushrooms chopped
3 Tbsp. dry white wine
1 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh parsley
Vegetable oil spray
1/2 tsp. black pepper

Directions

1. Rinse the fish and pat dry. Set aside.

2. To make the mushroom sauce, begin by lightly spraying a nonstick skillet with vegetable oil. Place over medium heat, add margarine, green onions and saute until soft. Add mushrooms and cook 5 minutes. Stir in wine, lemon juice and parsley and cook until most of the liquid evaporates.

3. Preheat oven to 400 degrees F. Lightly spray 4 pieces of foil with vegetable oil. Place a fillet on each piece of foil; season with pepper.

4. Spoon mushroom sauce evenly over each fillet. Draw edges of foil together and seal. Bake in oven for 20 minutes, or until fish flakes. Serve in foil.

Source: A friend Jean

By Raymonde from North Bay, Ontario

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Frozen Banana Orange Push-ups

Ingredients

2 bananas
1 6 (oz.) can frozen orange juice concentrate, thawed
1/2 cup nonfat dry milk
1/2 cup water
1 cup plain nonfat yogurt

Directions

Peel and slice bananas in a blender or the work bowl of a food processor fitted with a metal blade. Add remaining ingredients. Cover and process until foamy. Pour evenly into 6 small paper cups and freeze.

To eat squeeze bottom of cup.

Source: The CookBook

By Raymonde from North Bay, Ontario

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Spinach Manicotti

This recipe is really delicious and the nice thing if you are having company. (6-8 servings)

Ingredients

1 carton (15 oz.) ricotta cheese
1 pkg. (10 oz.) thawed and squeezed dry spinach
1 - 1 1/2 cups (6 oz.) shredded mozzarella cheese, set 1/2 cup aside
3/4 cup ricotta cheese or just use 2--1/4 cups setting aside 1/4 cup
1 egg or 2 egg whites
2 tsp. minced fresh parsley.(If you have dried parsley on hand it will do)
1/2 tsp. onion powder
1/2 tsp. pepper
1/8 tsp. garlic powder
2 Jars (28 oz.) spaghetti sauce with meat*
1 1/2 cups water
1 pkg. (8 oz) manicotti

*You can use any type you like. And you can add other things depending on the amount of time you have.

Directions

In a large bowl combine:

Spinach, 1 cup mozzarella, Parmesan, egg (or egg whites), parsley, onion and garlic powder. Combine spaghetti sauce and water:spread 1 cup sauce in a 13x9x2 inch ungreased pan.

Stuff uncooked manicotti with spinach mixture. Arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with mozzarella and Parmesan. Cover and refrigerate overnight.

Preheat oven to 350 degrees F. Leave set for 30 minutes.You can add a salad or Italian bread. Bake for 40 to 50 minutes.

I also have a salad like this to go with dinner. Nine Layer Salad This is great you can make this the night before, the manicotti. If you have children who are are old enough, they could do the salad while you make the Manicotti. It is simple, quick and not expensive.

By Darlene from Fairview, PA

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Nine Layer Salad

Ingredients

4 cups iceberg lettuce, torn
4 cups or less fresh spinach
1 cup green and/or red peppers (cut into pieces)
1 cup celery (cut into pieces)
1/2 cup Mayonnaise (can use salad dressing)
1-1/2 cup shredded Parmesan and Romano cheese (or use pre-shredded)
1 pkg frozen peas, thawed and patted dry
1 cup crumbled cooked bacon.

Directions

In a large bowl, layer lettuce, spinach, green pepper, celery, and peas. Spread with mayonnaise. Combine the cheeses and bacon over the mayonnaise. Cover and refrigerate. Mix before serving. You can serve this salad also if it sets overnight and is really delicious. My mom would used to make this.

And don't forget to have your children help! It is really easy they can tear the lettuce. If they are old enough they could do the salad while you make the

Spinach Manicotti.

It is simple, quick and not expensive.

By Darlene from Fairview, PA

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Leftover Potato Casserole

Ingredients

8 oz. cream cheese
4 cups mashed potatoes (stiff)
1 egg, beaten
1/3 cup onion, chopped
1/4 cup pimento, chopped
1 tsp. salt
1/8 tsp. pepper

Directions

Mash potatoes with cream cheese until smooth; add remaining ingredients. Place in buttered 2 qt. casserole dish. Bake, uncovered, 45 minutes in 350 degrees F oven.

By Robin from Washington, IA

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Hot Punch

Ingredients

9 cups unsweetened pineapple juice
9 cups cranberry juice
5 cups water
1 cups brown sugar
4 1/2 tsp. whole cloves
4 sticks cinnamon, broken
1/2 tsp. salt

Directions

Put liquids into 30 cup percolator and in basket place remaining ingredients. Put through the perk cycle. Serve piping hot.

By Robin from Washington, IA

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Hamburger Stroganoff

Hamburger Stroganoff I

Ingredients

1 lb. hamburger
3 slices bacon, diced
1/2 cup onions, chopped
1 can mushroom soup
1 tsp. salt
1/4 tsp. paprika
dash pepper
1 cup sour cream

Cook hamburger, bacon and onions together. Drain off excess fat. Add soup and cook slowly and stir often for 20 minutes. Add remaining ingredients. Heat, but do not boil. Serve over hot buttered noodles.

By Robin from Washington, IA

Hamburger Stroganoff II

Ingredients

1 lb. hamburger
1/4 cup onion (chopped)
1/2 tsp. garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 small (8 oz.) carton sour cream

Directions

Brown first three ingredients slightly. Cook 1 pkg. stroganoff noodles (egg noodles) according to directions on the package. Mix soups with hamburger mixture. Pour into a greased 8x8 inch casserole. Bake 30 minutes at 350 degrees F.

Double recipe if you with to make a 9x13 inch pan.

By Robin from Washington, IA

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Fudge Pecan Pie

Ingredients

2 squares chocolate
1 stick margarine
1 cup sugar
2 Tbsp. flour
2 eggs
1 tsp. vanilla
1 cup slightly chopped pecans

Directions

Melt chocolate and margarine together, add sugar and flour. Add eggs and vanilla, beaten together. Add pecans. Pour into unbaked pie crust. Place in cold oven. Bake at 350 degrees F for 30 minutes.

By Robin from Washington, IA

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Chicken Curry

Ingredients

2 1/2-3 lb. chicken, cut into serving pieces
1/4 lb. onions, sliced
1 tsp. ginger or ginger root, chopped
1/4 tsp. chopped garlic
5 cardamom seeds
2 bay leaves
1/4 lb. butter or margarine
1 tsp. salt
1 carton plain yogurt, opt.
1 Tbsp. sugar, opt.

Directions

Mix all ingredients together. Cook together in covered pot over low heat for 30 minutes or until chicken is tender. If additional liquid is desired, add a little water or yogurt.

By Robin from Washington, IA

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Butter Sugar Cookies

Ingredients

3 cups flour
2 tsp. baking powder
1 scant tsp. baking soda
1 tsp. nutmeg
1 cup butter
2 eggs
1 cup sugar
4 Tbsp. sweet milk
1 tsp. vanilla

Directions

Sift together flour, baking powder, soda and nutmeg in mixing bowl. Cut in butter to make crumbly, like pie crust. Beat eggs; add sugar, milk and vanilla. Add to flour mixture. Mix; roll on floured board; sprinkle with sugar, and bake at 400 degrees F.

By Robin from Washington, IA

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ThriftyFun Recipes - February 17, 2009

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