ThriftyFun Recipes - March 19, 2008

Thank you Rosie, Connie, Jess, Mary, Darlene and Robin for today's tips and recipes!

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Recipe Requests:

• Arby's Style Roast Beef

Today's Food Tips:

• Add a Toothpick When Hard Boiling Eggs
• Using Asparagus

Today's Contest Recipes:

• Cherry Muffins
• Light Chicken Marsala
• Classic Cole Slaw
• Two BBQ Sandwich Recipes
• Lemon Mustard Chicken

Robins's Recipe Corner:

• Mildred's Sausage Casserole
• Fish Fillets With Rice (Microwave)
• Gulliver's Creamed Corn
• Hot Artichoke Spread
• Strawberry-Glazed Fruit Salad

Crafting for Fun and Money!

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Arby's Style Roast Beef

Does anyone have a recipe for Arby's Style Roast Beef? Thanks.

Gloria

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Add a Toothpick When Hard Boiling Eggs

Always add a toothpick to water first and the egg will never crack when boiling.

Source: Just my finding.

By Rosie from Toronto

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Using Asparagus

Description:

Asparagus is a vegetable native to Europe, North Africa and Western Asia. Asparagus was cultivated by ancient Egyptians, Romans and Greeks. A recipe for asparagus was found in the oldest known recipe book. Asparagus is low in calories and full of nutrients such as folic acid, potassium and Vitamins A and C.

Uses:

Only the young shoots are eaten. Asparagus can be bought fresh, frozen and pickled/marinated (concerning asparagus, these two terms mean the same thing). It can be prepared by steaming, boiling, grilling or baking. Asparagus is full of flavor and does not require much seasoning. Great served with butter, Parmesan, olive oil or mixed with chopped bacon. Also can be eaten raw, served with a dip.

Recipes:

• Asparagus Tomato Quiche
• Asparagus with Curry Sauce
• Cream of Asparagus or Broccoli Soup
• Roasted Asparagus

Buying Fresh:

Spears should be green and straight and the head should be closed and compact.

Preparation:

Throughly wash the asparagus then snap the bottom off where it breaks naturally, this will remove any tough parts.

• Make Your Own Vegetable Wash

Storage:

Fresh asparagus can be kept for a week in the fridge. Frozen can be kept in the freezer for up to six months. Marinated/pickled asparagus can be kept for years before being opened.

• Freezing & Storing Asparagus

Interesting Facts:

Sometimes used to treat urinary tract infections and kidney and bladder stones. Among vegetables, asparagus is the leading supplier of folic acid.

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Cherry Muffins

Ingredients

• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp salt
• 4 ounces Maraschino cherries, chopped (reserve juice)
• 2 eggs
• 3 Tbsp. butter, melted
• 1 cup reserved cherry juice combined with milk to make the 1 cup
• 1-1/2 cups flour

Directions

Prepare pans with grease and flour. Stir together dry ingredients and add the cherries. Mix eggs, cherry liquid and melted butter. Add the dry mix to the wet mix until just combined. Bake for 15 to 20 minutes at 375 degrees F.

Makes 9-10 large muffins

By Connie from Cotter, AR

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Light Chicken Marsala

Ingredients

• 1 lb. chicken breast cutlets (thin sliced)*
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tsp olive oil
• 2 cups button mushrooms, sliced
• 2 tsp. flour
• 1/4 cup Marsala wine
• 1/4 cup low sodium chicken broth

Directions

Season chicken with salt and pepper. Using a non-stick pan, cook chicken in oil at medium high, about 3 minutes per side or until done. Remove from pan and cover with foil. Add mushrooms and cook until browned (3 minutes), stirring frequently to keep from sticking. Sprinkle flour and stir to blend, allowing flour to brown slightly. Add liquids and bring to a boil. Simmer for 3 minutes or until sauce thickens. Serve chicken with sauce on top and add a veggie or a salad. Noodles or potatoes would also be good.

Source: I got this in a Weight Watchers handout a couple of weeks before and just happened to have all the ingredients on hand. The WW point value was 4 per serving and it should make 4 servings. I found Marsala wine with the vinegars at my supermarket.

By Jess

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Classic Cole Slaw

Ingredients

• 2 pkgs. prepared cole slaw
• 1 green pepper chopped
• 1 red pepper chopped
• 1 tsp. salt

• 1 cup vinegar
• 1/2 cup water
• 1 tsp.whole mustard seed
• 1 tsp. celery seed
• 2 cups sugar

Directions

Mix veggies and salt and let stand while preparing dressing. Combine dressing ingredients and boil 1 minute. Cool to lukewarm. Pour over slaw mixture.

Tastes best if made a day before serving. Keeps several days in refrigerator. May also be frozen for future use.

By Mary L from Napoleon, OH

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Two BBQ Sandwich Recipes

Well with the price of groceries sky high, I went through my recipes for recipes I make that are not expensive and you can have for dinner with a side dish or by itself. Most of the ingredients you have on hand. There are 2 and they differ a little in the sauce and also one calls for Hamburg and chipped ham, one calls for chipped ham only. But they are both very good, EASY! (which of course moms always want to hear those words) and not expensive, which is another key ingredient these days.

BBQ Chipped Ham Sandwiches

Ingredients

• 1 lb. shaved ham (chipped), torn into little pieces
• 1 onion,
• 2 Tbsp. butter
• 2 Tbsp. vinegar
• 2 Tbsp. brown sugar
• 4 Tbsp. lemon juice
• 1 (12 oz) ketchup
• 2 Tbsp. Worcestershire Sauce
• 2 Tbsp. celery (optional)
• 1 cup. water

Directions

I can not eat onions, I have made this recipe by browning the celery draining the celery on a paper towel and getting rid of the butter. Then I added my ingredients in a saucepan and made it that way and it is just as good.

This second recipe is just as good but is for more people

BBQ Beef Sandwiches

Ingredients

• 2 lb. ground beef
• 1/2-1 lb. chipped ham
• 1 cup celery and onion, finely chopped

• 1 can tomato soup (reglar size can)
• 1/2 cup brown sugar
• 1/4 cup vinegar
• 2 Tbsp. Worcestershire sauce
• 1/2 cup ketchup

Directions

By Darlene from Fairview Pa

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Lemon Mustard Chicken

Ingredients

• 6 skinned chicken breasts
• 1/2 cup margarine or butter
• 6 Tbsp. Dijon mustard
• 6 Tbsp. Realemon Juice
• 2 tsp. tarragon
• 1 tsp. salt

Directions

Preheat oven to 375 degrees F. Wash chicken pieces and pat dry. Place chicken in shallow pan.

In small saucepan, melt margarine. Stir in mustard, lemon juice, tarragon and salt. Spread over chicken. Bake for 45 minutes or until done. Spoon sauce over chicken and serve.

Note: I have used Italian seasoning in place of tarragon occasionally.

By Connie from Cotter, AR

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Mildred's Sausage Casserole

Ingredients

• 1 1/2 cup uncooked rice
• 1 lb. pork sausage
• 1 cup chopped peppers, cooked and drained
• 1 cup chopped celery, cooked and drained
• 2 cups Velveeta cheese, cubed
• 1 cup canned mushrooms, sliced and drained
• 1 cup cream of mushroom soup

Directions

Crumble, brown, and drain sausage. Add all ingredients, except rice, and blend. Stir in rice. If a little dry, add 1/2 soup can of milk. Do not use any salt or seasonings. Bake at 325 degrees F for 30 minutes. May garnish with small sausage links.

By Robin from Washington, IA

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Fish Fillets With Rice (Microwave)

Ingredients

• 3/4 cup quick cooking rice
• 1/4 cup chopped onion
• 1 tsp. salt
• 1/2 tsp. Beau Monde
• 1 tsp. dried parsley flakes
• 1/2 tsp. powdered thyme
• 1 Tbsp. lemon juice
• 3/4 cup water
• 1 lb. fish fillets, thawed
• 2 Tbsp. butter
• dash paprika

Directions

Combine rice, onion, herbs, spices, lemon juice, and water. In 2 qt. casserole, cut fish in serving size pieces and arrange on top of rice. Dot with butter; sprinkle with paprika. Cover with glass or plastic wrap. Microwave on high 10-12 minutes until fish flakes. Let stand, covered, 5 minutes before serving.

By Robin from Washington, IA

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Gulliver's Creamed Corn

Ingredients

• 2 pkg. frozen kernel corn (20 oz. each)
• 8 oz. whipping cream
• 8 oz. milk
• 1 tsp. salt
• 1/4 tsp. Accent
• 6 tsp. sugar
• 1/4 tsp. white or cayenne pepper
• 2 Tbsp. melted butter
• 2 Tbsp. flour

Directions

Combine all ingredients, except butter and flour, in large saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Blend butter with flour and add to the corn, mixing well. Remove from heat. Variation: Put finished corn in heatproof casserole and sprinkle with Parmesan cheese. Place under broiler and brown evenly.

By Robin from Washington, IA

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Hot Artichoke Spread

Ingredients

• 1 can artichoke hearts, drained and chopped (14 oz.)
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1/2 tsp. garlic powder

Directions

Combine all ingredients; mix well. Spoon into lightly greased 3 cup casserole. Bake at 350 degrees F for 20 minutes. Serve with crackers.

By Robin from Washington, IA

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Strawberry-Glazed Fruit Salad

Ingredients

• 1 qt. fresh strawberries, halved
• 1 can pineapple chunks, drained (20 oz.)
• 1 can mandarin oranges, drained (15 oz.)
• 4 firm bananas, sliced
• 1 container strawberry glaze (see note) (approx. 16 oz.)

Directions

In a large bowl, gently toss strawberries, pineapple mandarin oranges, and bananas; fold into glaze. Chill for 1 hour.

Note: Strawberry glaze can be found in produce section of your grocery store.

By Robin from Washington, IA

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