ThriftyFun Recipes -

Volume Three, Number 207, October 25, 2007 (Read It Online) Thank you Cassie, Robin, Connie and Helen for today's recipes! Submit Your Favorite Recipe! Need a recipe? Submit a request Thanks for reading, Susan Send to a Friend! Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter. Today's newsletter contains: Recipe Requests: Chicken Fried Steak Banana Cake Made With Yellow Cake Mix and Buttermilk How Much Molasses Is Needed to Turn Sugar Into Dark Brown Sugar? Today's Recipes: Cherry Cream Dessert Shrimp in Spicy Mustard Sauce Barbecue Ribs Okra and Tomatoes Shepeherd's Pie - Cassie's Way Cream of Zucchini Soup Cinnamon Ice Cream Herb Butter Glazed Carrot Raisin Cupcakes Pumpkin Recycling (To Roast or Not to Roast!) Today's Sponsor: Crafting for Fun and Money! If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml Recipe Requests: Chicken Fried Steak I have tried to make fried chicken with no luck. Then today I tried to make chicken fried steak. I was given a top shoulder piece of meat. I found in my cookbook chicken fried steak and you use this cut of meat. What am I doing wrong? The flour just comes off in the pan. I cut the steak before I cooked it, just like the book says (Southern Living). The same thing happens with fried chicken. Sandy from Baltimore, MD Post Feedback: http://www.thriftyfun.com/tf54426699.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Banana Cake Made With Yellow Cake Mix and Buttermilk I am looking for a recipe for banana cake made with yellow cake mix and buttermilk. Tonya from Mora, LA Post Feedback: http://www.thriftyfun.com/tf44473952.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print How Much Molasses Is Needed to Turn Sugar Into Dark Brown Sugar? How much molasses do I add to make light brown sugar into dark brown sugar? I have an over abundance of the light. I use more dark brown sugar than light. Any help will be appreciated. Thank you. Mike from PA Post Feedback: http://www.thriftyfun.com/tf32236829.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Contests: Tip Contest Submit a Tip or Recipe! Photo Contest Submit a tip with photo! 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! My Frugal Life Submit a My Frugal Life Essay! Today's Recipes: Cherry Cream Dessert Ingredients Crust 1 1/4 cup crushed vanilla wafers 1/4 cup melted butter or margarine 1/2 cup chopped almonds Filling 1 can condensed milk 1/3 cup lemon juice 1 tsp. vanilla 3/4 cup whipping cream, whipped Cherry Glaze 2/3 cup cherry juice 1/4 cup sugar 1 rounded Tbsp. cornstarch red food coloring 1 can pitted red sour cherries (2 cups) 1/2 tsp. almond extract Directions For crust: mix all ingredients together. Press into the bottom of a buttered 2 qt. glass dish. Bake at 325 degrees F for 15-20 minutes. Cool. For filling: combine milk and lemon juice. Stir until well blended. Add vanilla and fold in whipped cream. Pour over cooled crust. Refrigerate. When firm, cover with cherry glaze. For glaze: combine cherry juice, sugar and cornstarch and cook until thick. Remove from heat and add food coloring, cherries and almond extract. Cool and spread over filling. Chill overnight. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf84174228.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Shrimp in Spicy Mustard Sauce Here's a great shrimp dish I make quite often. The original recipe came out of an old Weight Watcher cookbook, but as always (something I learned from my Grandma) I usually throw in a few extras to make it taste better and substitute some ingredients, but it's still healthy cooking. I lost 40 lbs. on these recipes even with additions. Here's a tip I would like to pass on about fish. I always soak it in milk before cooking; it seems to take away any bad fishy taste. Ingredients 12 oz. shrimp, peeled, deveined 2/3 cup fat free 1/2 and 1/2, or substitute evaporated skim, regular skim or low-fat milk or soy milk 2 tablespoons Dijon mustard 1/2 tsp. curry powder 1/4 tsp. cumin 1/4 tsp. black pepper 1 tsp. lemon juice 1/2 tsp. chicken bullion powder or 1 cube 1 Tbsp. olive oil 1/2 onion, minced 4 garlic cloves, minced parsley and parmesan cheese for garnish (optional) Directions Shell and devein shrimp, set aside. In 1-cup liquid measure, combine milk, mustard and seasonings, set aside. (If you are using milk, instead of the 1/2 and 1/2, mix some of the milk with a Tbsp. of cornstarch and add to sauce at end to thicken). In an 8 or 9 inch skillet, heat oil over medium-high heat; add onions, garlic and shrimp, stir constantly until shrimp just turns pink, 2 to 3 minutes. Pour milk mixture into skillet, cook, stirring constantly until mixture comes to a boil. Reduce heat to low, (add cornstarch mixture if using), let simmer until slightly thickened, 1 or 2 minutes. Using a slotted spoon, remove shrimp to serving platter, set aside. Increase heat to medium-high, continue cooking sauce until mixture is reduced by half, about 5 minutes. Pour sauce over shrimp and sprinkle with parsley and Parmesan cheese. Makes 2 servings This is great served over noodles or rice. Hope you enjoy your shrimp! If you would like lots more free tips and recipes, visit my website at www.healthy-cooking.ideatreasury.com By Helen from Las Vegas, NV Editor's Note: We visited the above site and didn't find any recipes but maybe there will be recipes posted there in the future. Post Feedback: http://www.thriftyfun.com/tf36299727.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Barbecue Ribs Ingredients 3 lb. spare ribs, lean and cut into strips between bones 1/2 cup onion slices 1 cup chili sauce 2 cups ketchup 2 Tbsp. Worcestershire sauce 1 Tbsp. soy sauce 2 Tbsp. lemon juice juice of one lime 1/4 cup vinegar 2 Tbsp. brown sugar 2 Tbsp. honey seasoning salt 2 garlic cloves, minced salt and pepper Directions Place ribs in shallow pan. Mix remaining ingredients and cook together 30 minutes to thicken. Pour sauce over ribs. Cook covered in oven for 1 1/2 hours. Remove ribs and cool enough to skin off fat from sauce. Turn oven to 450 degrees F and brown ribs or brown on outdoor grill. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf52618786.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Okra and Tomatoes Ingredients 3/4 cup chopped onion 1/2 cup chopped green pepper 3 Tbsp. bacon drippings 2 cans tomatoes or 6-8 fresh tomatoes, peeled 1 Tbsp. Worcestershire sauce 1 Tbsp. brown sugar salt and pepper 2 tsp. seasoning salt 1 tsp. ground cumin 1 lb. okra, sliced Directions Saute' onion and green pepper in bacon drippings until transparent. Add tomatoes and seasonings. Simmer 45 minutes. Add okra and cook for 15 minutes or until okra is tender but not limp. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf18908334.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Shepeherd's Pie - Cassie's Way If you would like to make a delicious Shepherd's pie but are running late, here is a quick way I came up with. Make a box of Hamburger Helper as per the instructions on the box, any beef based flavor is fine. Add vegetables of your choice. (I like carrots and peas) and some seasonings of your choice. (I like a little cajun seasoning, black pepper and a few drops hot sauce) If you really like it spicy, some sliced jalapenos are nice in this too. Now, make 6 to 8 serving instant mashed potatoes, and pour Hamburger Helper into the bottom of a casserole and top with the mashed potatoes, (adding one egg if desired) Voila!, a satisfying home cooked meal in no time at all! Shh, I won't tell if you won't! By Cassie from Windsor, Ontario, Canada Post Feedback: http://www.thriftyfun.com/tf93716106.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Cream of Zucchini Soup Ingredients 1 lb. zucchini 2 Tbsp. butter 2 Tbsp. finely chopped shallots 1 clove garlic, minced 1 tsp. curry powder 1/2 tsp. salt 1/2 cup whipping cream 1 3/4 cups chicken broth Directions Scrub squash and slice thinly. Heat butter and add squash, shallots and garlic. Cover tightly and simmer 10 minutes. Shake occasionally; do not let mixture brown. Spoon mixture into blender, add remaining ingredients and blend for 30 seconds. Serve hot with croutons or cold with chopped chives. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf94107477.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Cinnamon Ice Cream Ingredients Cinnamon Syrup 2 generous cups sugar 12 Tbsp. water 3 Tbsp. cinnamon Custard 6 cups milk 1 1/2 cups sugar 2 egg yolks, beaten 4 cups whipping cream 1 Tbsp. vanilla Directions For syrup: in saucepan, combine sugar, water and cinnamon. Cook over low heat, stirring constantly until smooth and sugar is dissolved. Set aside. For custard: scald milk, stir in sugar until dissolved. Add mixture slowly to egg yolks while beating. Return mixture to pan and cook until thickened slightly. (It won't get very thick at all). Chill custard and stir in cinnamon syrup, whipping cream and vanilla. Freeze in ice cream freezer. If after freezing you let it mellow for several hours, beat before serving. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf77744690.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Herb Butter Ingredients 1/2 cup soft butter 1/4 cup chopped parsley 1 Tbsp. chopped chives 1 tsp. lemon juice 1 small clove garlic, pressed Directions Mix all ingredients well and chill. Remove from refrigerator a few minutes before serving. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf40037470.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Glazed Carrot Raisin Cupcakes Ingredients 1 package (about 18 oz) spice cake mix 1 can (10 3/4 oz) Condensed Tomato Soup 1/2 cup water 2 eggs 1 medium carrot, shredded 1/2 cup raisins 1 cup confectioners' sugar 3 Tbsp. apple juice Directions Preheat oven to 350 degrees F. Place liners in 24 (2 1/2-inch) muffin pan cups. Set aside. Combine cake mix, soup, water and eggs in large bowl and mix according to package directions. Fold in carrot and raisins. Spoon batter into cups, filling almost full. Bake 20 minutes or until done. Cool completely. Mix sugar and juice until smooth. Spread on cupcakes. Makes 24 By Connie from Cotter, AR Post Feedback: http://www.thriftyfun.com/tf94239022.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Pumpkin Recycling (To Roast or Not to Roast!) By Tawra Kellam Peter Piper Picked a Profoundly Plump Pumpkin -- Now What does he do with it? Every fall I get many questions about what to do with pumpkins. Many people find curious fascination in imagining what it would be like to grow these versatile little gems, as if growing something that produces a large fruit is somehow more respectable than growing, say, a serrano pepper. Many people eventually venture into pumpkin experimentation. Some succeed and many fail. Much like a dog that chases a car, many people never give thought to what they would do if they actually succeeded in successfully raising a patch of these fall favorites. Whether you have found yourself with more pumpkins than you know what to do with or you are one of the people who had to buy pumpkins and duct tape them to the vine, these tips for roasting and using pumpkins are sure to help you make the most out of them (no matter how you acquired them)! How to Roast a Pumpkin You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days. To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375 for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt. To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies. To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it. Roasted Pumpkin Seeds Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250 degrees F. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy. *Squash seeds may also be used. Pumpkin Smoothies 1/2 cup pumpkin 3/4 cup milk or vanilla yogurt 1/4 tsp. cinnamon 1/8 tsp. nutmeg 2 tsp. brown sugar 4 ice cubes whipped cream (optional) sprinkles (optional) Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like. Serves 2-3. Pumpkin Pancakes 2 cups flour 2 Tbsp. brown sugar, packed 1 Tbsp. baking powder 1 1/4 tsp. pumpkin pie spice 1 tsp. salt 1/2 cup nuts, chopped (optional) 1/2 cup pumpkin 1 large egg 2 Tbsp. vegetable oil 1 1/2 cups milk Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts. Pumpkin Maple Sauce 1 cup maple syrup 1/4 tsp. ground cinnamon or pumpkin pie spice 1 1/4 cups pumpkin Mix together until well blended. Post Feedback: http://www.thriftyfun.com/tf90025768.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Today's Sponsor: Crafting for Fun and Money! If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml More Stuff: Coupon Swap! Swap coupons with other ThriftyFun.com users.