ThriftyFun Recipes - November 16, 2009

Hello, I hope everyone had a good weekend. I was out of town this weekend so I haven't cooked anything in days. I'm looking forward to surveying my fridge and throwing something together for dinner. Worst case scenario, I'll pull a prepared casserole out of the freezer.

Today we have an article that was compiled last year about saving money on turkey. With Thanksgiving fast approaching, this is very timely advice for our U.S. readers. Add your own tips to the feedback, or send them in for a future newsletter. For those of you who are outside the U.S, thank you for bearing with us during "turkey time". Please send in your own recipes and holiday food traditions from around the world, with pictures if you have them.

Thanks today to melmarr, cajun62234, Deeli, Cricketnc, Helen, Judy and all our members who contributed to the Saving Money on Turkey article. Keep sending in your tips and recipes, you could win $25.00, just in time for Christmas!

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Jess and the ThriftyFun Team

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Recipe Requests:

• Remedy For Burnt Soup?
• Making Bagels Softer on the Outside
• Campbell's Pepper Jack Soup Recipe
• Croquettes with Mackerel Instead of Salmon
• Using Yeast in a Bread Machine
• Fondant Patterns

Today's Food Tips:

• Ready Made Salads In Ziploc Bowls
• Get More Juice From Lemons (And Other Citrus Fruit)
• Saving Money on Buying a Turkey

Today's Contest Recipes:

• Easy and Quick Minestrone Soup
• Meatloaf (GT XPress 101)
• Sweet Pastry
• Cranberry Tea
• Low Fat Creamy Dip

Robins's Recipe Corner:

• Potato Cheese Soup
• Broccoli Casserole
• Blueberry Muffins
• Taco Bake
• Lemon Poppy Seed Cake

Crafting for Fun and Money!

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Remedy For Burnt Soup?

I made a huge pot of vegetable soup and the bottom scorched. I removed the soup, cleaned the pot and put the soup back in, but it tastes like burnt soup. How do I get rid of that taste?

By April from Connersville, IN

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Making Bagels Softer on the Outside

I made my first batch of bagels. They came out great on the inside (soft and chewy), but a little hard on the outside. From the recipe below, how can I modify it to make the outside softer? Thanks.

Recipe (makes 8 bagels)

• 4 cups of bread flour
• 1 Tbsp sugar
• 1.5 Tbsp salt
• 1 Tbsp vegetable oil
• 2 tsp yeast
• 1.25 to 1.50 cups of warm water

Mix all in a bowl, knead for 10 minutes, cut into 8 balls. Let rest for 10 - 20 minutes. Preheat oven to 425. Roll balls into bagel shape. Rest bagels for 20 minutes. Boil bagels for one minute on each side. Dry for one minute. Bake 10 minutes each side. Cool at least 20 minutes.

Thank you.

By John from Saint Augustine, FL

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Campbell's Pepper Jack Soup Recipe

Does anyone have a recipe comparable to Campbell's "Pepper Jack Soup"? My local bigbox store, the only place I could buy it has decided it won't restock it, even though they sold it as fast as they put it on the shelf.

Shirley from Grand Bay, AL

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Croquettes with Mackerel Instead of Salmon

I would like to know how to make mackerel croquettes?

By Linda from Memphis, TN

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Using Yeast in a Bread Machine

Does it matter if you use rapid rise yeast or regular active yeast in your bread maker? The manual doesn't specify. One recipe site recommended to add water to your active yeast before adding to your machine.

I'm trying to become a "professional" before the holidays. I'm trying to make some thrifty gifts so any tips would be greatly appreciated. Thanks.

By Crystal from VA

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Fondant Patterns

I am looking for fondant patterns for the Build-A-Bear Cakes, especially the Christmas pattern. If anyone has some, it sure would be great, or a web site that has free patterns. Thanks.
Cricket Girl

By Mary from Atascadero, CA

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Ready Made Salads In Ziploc Bowls

Like many couples with no kids in the house, we don't eat as we should. Here's a way to get a few more veggies in. Take one bag of salad lettuce and divide it into 6 bowls with lids (I use 20 oz Ziploc bowls) add tomatoes, a couple of olives, sliced mushrooms, cucumbers or whatever salad veggies you want.

Put them in the refrigerator. Then when you are stalking the refrigerator for something to eat, you will have a few ready made salads that you are more likely to eat first before grabbing that muffin. You only have to add the dressing and maybe a little feta and you're ready to go. They will last 2-3 days.

One last thing: use grape or cherry tomatoes, it's more likely to last longer because cut up tomatoes will release more acid and gases that cause the lettuce to wilt.

By melmarr from Michigan

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Get More Juice From Lemons (And Other Citrus Fruit)

Double the juice from your citrus (i.e. lemons). Either let them float in hot water or place in microwave for about 15-20 seconds. Remove and let cool to a temperature that doesn't burn the fingers. You'll get two times the juice as before.

By cajun62234 from Collinsville

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Saving Money on Buying a Turkey

It's turkey season. Here are tips for saving money on buying a turkey as suggested by the ThriftyFun community.

Cook Half a Turkey

Brine a Cheaper Turkey

By Jess

Get a Large Turkey

By GrandmaSnowWhite

Stock Up on Turkey!

Along comes the great turkey prices to draw you into the store to buy other things. So I stock the freezer up on turkeys. When I can spend $.39 lb instead of $1.39 lb, I can find room!

Also, I will partial thaw in the fridge, then open the turkey and cut it up like chicken, and quickly refreeze the drumettes, drums, breasts, thighs and then backs (for stock) in packages to use.

When cooking for the holiday, I fix the turkey(s) the week before, slice off white/dark meat into certain tupperware that fit my large crockpots and then pour over canned broth, toss into freezer and it is ready to go. I take out to thaw in fridge day before needing it, morning of, tip out into crockpots, put on high, all juice included, and have the most delicious moist turkey.

By T&T Grandma

Can't Beat a Butterball

By Dietvanilla

Feel free to post your ideas below.

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Easy and Quick Minestrone Soup

A quick and easy recipe for a tasty minestrone ;-)

Ingredients:

• 3 garlic cloves, minced
• 1 Tbsp. extra virgin olive oil
• 1 1/2 cups chicken broth
• 2/3 cup small seashell pasta
• 1 (14.5-oz) can diced tomatoes
• 2 cups zucchini, diced
• 1 (15 oz) can navy beans, rinsed and drained
• 1/4 cup fresh basil, chopped
• 1 tsp. oregano
• 1/2 cup Parmesan cheese, shredded

Directions:

Cook garlic in oil in large saucepan over medium heat for about 30 seconds. Add broth and pasta and bring to a boil. Reduce heat to medium low, cover and simmer for 5 minutes.

Stir in tomatoes and zucchini; cover and simmer 8 to 10 minutes or until both zucchini and pasta become tender. Stir in beans, basil and oregano and simmer for 5 minutes.

By Deeli from Richland, WA

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Meatloaf (GT XPress 101)

Individual meatloaves can each be made a little differently. Quick and easy to make for one or tow at dinner time. For this recipe you need the GT XPress 101 machine. If not available, you could use a muffin tin but only fill each cup about 2/3 full.

Ingredients:

• 1 lb. lean ground beef (I used 80/20)
• dry bread crumbs
• 1 egg
• Whatever additions you want to add (different sauces, shredded cheese, instant rice, maybe some vegetables to stuff inside)

Directions:

In large bowl, mix together thoroughly the ground beef, egg, and bread crumbs.

Separate into balls that will fit into one side of the Xpress machine (or 2/3 of one muffin cup).

Using a separate bowl for each meatloaf, add a little bit of whatever addition you want and mix thoroughly, then shape it into the machine or muffin cup. Take it back out carefully and wrap in waxed paper, Wrap as you normally would in preparation to go into the freezer.

Repeat step 3 for each meatloaf.

When you want to use them, thaw in the microwave just long enough so you can pull the waxed paper off without tearing it. Then put it in the GT XPress or the muffin tin and bake for approximately 15 minutes. Quick, easy and delicious!

By Cricketnc from Parkton, NC

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Sweet Pastry

This is a lovely pastry that just melts in the mouth.

Ingredients:

• 12 oz self rising flour
• 2 oz icing sugar
• 2 oz corn flour
• 10 oz butter
• 2 egg yolks

Directions:

Sift together the flour icing sugar and corn flour. Rub in the butter. Add eggs if the mix is dry. Bind together then rest in fridge.

This pastry can be hard to roll out so what I do is roll it out between 2 layers of grease proof paper. This works great also. I usually double up the quantity and freeze the rest. Hope you like this.

By Helen from U.K

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Cranberry Tea

A tasty holiday treat whether served hot or chilled. You can keep warm in your crock pot and it also refrigerates well.

Ingredients:

• 7 cups water
• 6 oz fresh or frozen cranberries
• 1 cup sugar
• 1 orange, juiced
• 1 lemon, juiced
• 6 whole cloves
• 1 cinnamon stick

Directions:

In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.

By Deeli from Richland, WA

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Low Fat Creamy Dip

For a pretty, fat-free dip and one that has always blended nicely with everything I've tried it with, like fish, chicken, baby carrots and even chips. I don't think you can go wrong with this.

Ingredients:

• 1 - 1 1/2 cup fat-free sour cream
• 1/3 cup Thousand Island or fat-free Avocado Ranch salad dressing
• Tbsp. dried dill
• 1 tsp. of lemon juice
• black pepper

Directions:

Depending on your personal preference, you can serve at room temperature or refrigerate until ready to use. Leftover can be covered and refrigerated at least for twenty-four hours. I'm not sure how long it will stay good in the refrigerator, because we've never had this dip last longer than this! Also, store brands work with this.

Makes about three servings

By Judy from Memphis, TN

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Potato Cheese Soup

Ingredients:

• 4 Tbsp. butter
• 2 cups finely chopped yellow onions
• 2 cups peeled, chopped carrots
• 6 parsley sprigs
• 5 cups canned chicken broth
• 2 large potatoes, peeled, cubed
• 1 cup chopped fresh dill
• salt and pepper, to taste
• 2-3 cups grated cheddar cheese (Velveeta works, too)

Directions:

Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until veggies are tender and lightly colored, about 25 minutes. Add parsley, broth and potatoes; bring to a boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Add dill. Remove soup from the heat and let it stand, covered, for 5 minutes.

Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade or use a food mill fitted with a medium blade. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add additional cooking liquid, about 3-4 cups until soup reaches the desired consistency. Set over low heat; add salt and pepper. Gradually stir in the grated cheese. When all the cheese is incorporated and the soup is hot (not boiling) serve immediately. Makes about 6 portions.

By Robin from Washington, IA

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Broccoli Casserole

Ingredients

• 1/2 cup chopped onion
• 6 Tbsp. margarine
• 2 Tbsp. flour
• 1 jar process cheese (8 oz.)
• 2 pkgs. chopped broccoli, thawed, drained
• 3 eggs, beaten
• 1/2 cup cracker crumbs
• butter

• Directions

By Robin from Washington, IA

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Blueberry Muffins

Ingredients

• 1 3/4 cups self-rising flour
• 3/4 cup sugar
• 1 egg, beaten
• 3/4 cup milk
• 1/3 cup oil.
• 1/2 tsp. vanilla (opt.)
• 3/4 cup blueberries

Directions

By Robin from Washington, IA

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Taco Bake

Ingredients

• 2 lbs. hamburger
• 1 1/2 cups onion, finely chopped
• 1 can tomato sauce (15oz.)
• 1 can kidney beans (16oz.)
• 2 tsp. chili powder
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 10-12 taco shells
• 1 bag cheddar cheese, shredded (or as much as you like)

Directions

By Robin from Washington, IA

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Lemon Poppy Seed Cake

Ingredients

• 1 pkg. yellow cake mix
• 1 pkg. instant lemon pudding
• 1/4 cup poppy seed
• 1 cup orange juice or water
• 1/2 cup applesauce
• 4 eggs or 1 cup egg substitute

Directions

Lemon Icing:

By Robin from Washington, IA

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