ThriftyFun Recipes - March 9, 2010

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Recipe Requests:

• Boiling Eggs in an Electric Skillet
• Easy to Digest Meals for Someone with Stomach Problems
• Recipe Using Pineapple Juice

Today's Food Tips:

• Microwave Safety and Tips
• Product Review: Eggland's Best Eggs
• Flapjacks for Teatime Treat

Today's Contest Recipes:

• Stir Fry Sesame Green Beans
• Bindi (Okra) in Yogurt
• Chinese Beef Casserole
• Creamy Ranch Potatoes
• Jello Pressed Cookies

Robins's Recipe Corner:

• Apple Pie
• Hearty Soup Mix
• Orange Streusel Muffins
• Grandma's Salad

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Boiling Eggs in an Electric Skillet

Can an egg be boiled in an electric skillet?

By Amie from Visalia, CA

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Easy to Digest Meals for Someone with Stomach Problems

My husband has problems with his stomach. He can not eat anything heavy for supper. He is only eating oatmeal right now. I need some ideas on meals I can fix that will be easy on his digestive system and actually taste good. He is getting so tired of oatmeal and I have not been able to find something different.

Please help me. I am desperate to find some good meals. He is hard working and needs good, easy to digest meals.

By Donna Renee from Atlanta, TX

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Recipe Using Pineapple Juice

I have a container of pineapple juice that I've saved from canned pineapple and I'm looking for recipes where I can use it up. I would prefer recipes that don't require that I buy more canned pineapple, as I just want to use up the juice that I already have. Thank you.

By Kathy from Sylvania, OH

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Microwave Safety and Tips

Several times, I used the microwave oven, only to have pitted "microwavable bowls," and the inside of the microwave, a food mess.

I discovered on my own, to use a smaller "heat" setting for a longer period of time.

If a product says "heat on high for 5 minutes," and I know it will splatter all over the microwave, and pit the microwaveable bowl, instead, I will reduce the "temperature," or setting to about 4% or 3% on my microwave, and increase the cooking time. At the end of cooking, if the food still needs cooking, I will give it a final 100% "blast" for about 30 seconds to 1 minute. Of course, this depends on your microwave oven, and may be done with a 60%, 70%, or more "blast."

Over the years, I have bought "microwave safe plastics" only to have them get pitted and deformed by following the cooking instructions, and the pitting and deforming makes them harder to clean.

One day, my husband and I bought some of these microwaveable plastics at a Walmart store, and the cashier remarked that hers always got ruined, and what an expense. We were in a hurry, and I didn't answer, but later that day, I called the manager, and explained the lower heat settings on the microwave.

If my microwave is set at 50% (5) it will splatter, so I started using 40%, and 30%, and increasing the cooking times for splattering foods. I don't have it down to a science, but I have found that by reducing the power to 40% or 30%, and depending on the food, giving it a final short blast at a higher heat, stops my microwaveable plastics from getting those nasty pits in them, and also stops all of that unsightly mess, and time-consuming cleaning of the microwave, using more cleaning products.

I usually increase the cooking time by one minute or so, more if the food is refrigerated, it takes experimentation, and I do this by cooking in increments of several seconds at a time, like 10 or 20 seconds toward the end of heating, depending on what I'm heating up.

I hope I helped someone today.

By Carol L. from South Bend, IN

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Product Review: Eggland's Best Eggs

Product: Eggland's Best Eggs

Cost: On sale for $2.00 a dozen.

My son has been telling me to try these eggs for many years. I always refused because of the high price. Since we moved I can no longer buy farm fresh eggs. I finally gave in to his suggestion. After finding a coupon, I bought a dozen to try, not expecting anything different than any other store-bought eggs.

I was wrong. They are very good and my husband and I can taste the difference. We only use these for when we have a meal using eggs. We enjoy eating a breakfast any time of the day.

We usually add different flavors to our eggs like cheese, onions, peppers etc. When we use Eggland's Best eggs we eat them without adding anything since they are so good. They are very flavorful. I still use regular eggs for baking since I still do feel Eggland's Best are a bit pricey.

Since it is now only my husband and I, we will use Eggland's Best eggs for our meals. These eggs are supposed to be better for you besides being better tasting then regular store-bought eggs.

By mkymlp from NE PA

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Flapjacks for Teatime Treat

Flapjacks are the most economical teatime treat and kids love them. Melt half cup of butter in a small pan, add golden syrup (about one cup) and stir until warm through. Then take off heat and stir in two cups of rolled oats until they are fully absorbed. Roll the mixture into shallow baking tin and bake for ten to fifteen minutes. Eat when cold and store for months.

By Lucy L. from England

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Stir Fry Sesame Green Beans

Yummo!

Ingredients:

• 1 1/2 lbs green beans, trimmed
• 1 1/2 Tbsp. sesame oil
• 3 Tbsp. soy sauce
• 1 1/2 Tbsp. rice vinegar
• 1 1/2 Tbsp. packed brown sugar
• 2 Tbsp. sesame seeds, toasted

Directions:

Blanch green beans in large pot of boiling water for about 3 minutes. Drain.

Transfer green beans to large bowl of ice water to cool and drain again.

Heat the oil in a wok or large nonstick skillet over high heat.

Add green beans and stir fry until heated through, about 2 minutes. Add soy sauce, vinegar and sugar. Stir fry until sauce reduces slightly, about 2 minutes longer. Add sesame seeds and toss to coat and serve.

By Deeli from Richland, WA

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Bindi (Okra) in Yogurt

Curry that can be served with rice or bread.

Ingredients:

• 500 g bindi (okra or lady fingers)
• 1 medium onion sliced
• 1 tsp. cumin seeds
• 1 tsp. mustard seeds
• 1/2 cup sunflower oil
• 500 g yogurt
• 1 tsp. salt or to your taste
• 1 tsp. ginger paste
• 2 green chilies chopped
• 1 small piece of hing (asafoetida)

Directions:

Wash the lady fingers and wipe dry to remove the rough skin. Cut into pieces and set aside. Heat the oil and fry the lady fingers till dry.

Drain from oil and set aside. If there's oil leftover from frying, take 1 tablespoon oil. Fry the onion till light brown.

Then add the seeds, chilies and ginger paste. Add the turmeric powder and the fried lady fingers. Stir in the yogurt and add the hing. Let the curry simmer for a few minutes and serve.

Hing helps in digestion,it also used when boiling legumes to prevent flatulence.

By Dorty from SA

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Chinese Beef Casserole

Ingredients:

• 1 lb hamburger
• 3 Tbsp. soy sauce
• 1 cup Minute Rice uncooked
• 2 cans cream of celery soup
• 1 1/2 cans water
• 1 (3 oz) can Chinese chow mein noodles

Directions:

Cook the beef and drain of grease. Mix beef with all ingredients except noodles. Place in casserole. Bake at 350 degrees F for 45 minutes. Top with noodles and bake another 5 minutes.

By Sandy from Graettinger, IA

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Creamy Ranch Potatoes

Here is a recipe to put in crock pot and walk away.

Ingredients:

• 2 lb. red potatoes
• 1 8oz pkg. cream cheese
• 1 envelope buttermilk ranch dressing
• 1 can cream of potato soup ( undiluted)

Directions:

Combine and cook in slow cooker on low for 7 to 9 hours, or on high 3-1/2 to 4 hours.

Source: I do not remember where I got this recipe.

By Laniegirl

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Jello Pressed Cookies

Ingredients:

• 1 cup margarine
• 1 cup white sugar
• 1 small pkg Jello
• 1 med size egg
• 1/4 tsp. baking soda dissolved in 1 tsp. water
• 2 1/2 cups flour

Directions:

In large mixing bowl, combine shortening and sugar, then add Jello. Mix thoroughly with the egg. Add the soda, then gradually add flour, mixing well after each addition. Fill cookie press; form cookies on ungreased cold cookie sheet. Bake 10-12 minutes or until golden brown at 400 degrees F. Cool on wire rack. Makes 7 dozens.

By Sandy from Graettinger, IA

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Apple Pie

Ingredients

• 4 cups peeled sliced apples
• 1 cup sugar
• 3 Tbsp. flour
• 1/2 tsp. nutmeg
• 1/3 cup orange juice
• 1/3 cup melted butter
• 2 unbaked pie shells

Directions

By Robin from Washington, Ia

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Hearty Soup Mix

Ingredients:

• 1 pkg. dry green split peas (14oz.)
• 1 pkg. pearl barley (12oz.)
• 1 pkg. alphabet macaroni (14oz.)
• 1 pkg. lentils (12oz.)
• 1 1/2 cups brown rice
• 1 large jar dry minced onion

• 6 cups water
• 1 1/3 cups Hearty Soup Mix
• 1 1/2 Tbsp. salt
• 2 carrots, sliced
• 1-2 stalks celery, chopped
• 1 1/2 cups cabbage, shredded
• 2 cans tomato sauce (15oz. size)
• 1 can vegetables juice cocktail (24oz.)
• 1 lb. ground beef or other meat, cooked,

Directions:

For Hearty Soup Mix: Combine ingredients in a large airtight container. Stir to evenly distribute ingredients. Label container. Store in cool, dry place. Use within 6 months. Shake before using. Makes about 12 1/2 cups Hearty Soup Mix.

For Hearty Soup: Put water in a large kettle or Dutch oven. Add Heart Soup Mix and salt. Bring to a boil; cover and simmer 1-1 1/2 hours. Add carrots, cabbage, tomato sauce and vegetable juice cocktail. Add cooked meat. Simmer 20 more minutes or until vegetables are cooked. Makes 6-8 servings.

By Robin from Washington, IA

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Orange Streusel Muffins

Ingredients:

• 2 cup flour
• 1/2 cup chopped pecans
• 1/3 cup sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup orange juice
• 1/2 cup orange marmalade
• 1/4 cup milk
• 1/4 cup oil
• 1 Tbsp. grated orange zest
• 1 egg, slightly beaten

• 1/4 cup sugar
• 1 Tbsp. flour
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 Tbsp. butter, softened

Directions:

Heat oven to 400 degrees F. Line 14 muffin cups with paper baking cups. In a large bowl, combine the flour, pecans, sugar, baking powder and salt. Combine orange juice, marmalade, milk, oil, orange zest and egg; add to flour mixture. Stir just until dry ingredients are moistened.

Fill muffin cups 2/3 full. In a small bowl combine all topping ingredients until crumbly; sprinkle evenly over muffins. Bake at 400 F. for 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm.

By Robin from Washington, IA

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Grandma's Salad

Ingredients:

• 2 cans cut green beans, well drained
• 2-3 tomatoes, chopped
• 1 med. onion, chopped or 4-5 green onions, sliced
• 6-8 radishes, sliced
• 1 small cucumber, diced
• 1/2 cup mayonnaise, scant
• 1/4 cup sour cream, scant
• dash vinegar
• salt and pepper, to taste

Directions:

Mix first 5 ingredients together and chill well. Mix last 4 ingredients together and chill well. Crumple pieces of foil in bottom of salad bowl so dressing can drain. Line bowl with lettuce leaves and add salad.

By Robin from Washington, IA

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