ThriftyFun Recipes - November 20, 2009

Happy Friday, I hope your week went well and you have fun plans for the weekend. Mine revolve around cleaning in preparation for guests on Thanksgiving. I still have a ton of apples that we pulled off the tree in October and put in my spare fridge. Guess I'll be making some applesauce so I can fit the turkey in the fridge!

Thanks to everyone for sending in great tips and recipes for this newsletter. Keep it up! Thank yous today go to twilightgift, latrtatr, knitter926, Jeanette, Deeli, Raymonde G. and Anne W. Vote for your favorites, they could win $25.00 in our weekly contest.

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Recipe Requests:

• Sweetening Coconut

Today's Food Tips:

• Link: Download Coupon For Save A Lot Grocery Stores
• Recycled Aluminum Can for Flour Measuring
• Serve Corn On The Cob At Thanksgiving

Today's Contest Recipes:

• Tastes like Roast and Veggies
• Balsamic and Dijon Dipping Sauce
• Chocolate Walnut Squares
• Tomato and Garbanzo Bean Soup
• Pork Chop Main Dish

Robins's Recipe Corner:

• Twinkie Dessert
• Chicken With Mushrooms and Cheese
• Pumpkin Muffins
• Tuna Pea Salad
• After Thanksgiving Casserole

Crafting for Fun and Money!

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Sweetening Coconut

How do I sweeten coconut?

By Yvonneg from Plano, TX

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Link: Download Coupon For Save A Lot Grocery Stores

There is a valuable coupon at the Save A Lot grocery stores; you access the coupon online by going to their website, $5 off of $20

Source:

• http://save-a-lot.com/

By twilightgift from Forks, WA

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Recycled Aluminum Can for Flour Measuring

I make a lot of homemade bread so I buy flour in bulk. To make measuring easier I keep a mandarin orange can in my flour container. It measures 2 cups and has grooves inside at the 1/2 and 1 cup level. I took a marker and drew a line around the inside of the can at those levels for a quick measure.

Source: lucky accident on my part

By latrtatr from LC, NE

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Serve Corn On The Cob At Thanksgiving

This is not really a 'recipe' but a suggestion. I have for several years now served the small ears of corn you find in the freezer section. You can heat/cook them at the last minute so they can be served hot. They had corn/maize at the first Thanksgiving and I am sure it was 'on the cob' not cut off the cob. My family thought I was a bit weird at first but they have come around to agree with me.

By knitter926 from Bloomington, IL

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Tastes like Roast and Veggies

It uses hamburger instead of roast beef, but the veggies taste like they have been roasting for hours. It is much cheaper and is easy.

Ingredients:

• 1 lb. hamburger or more if you want
• 3/4 cup bread crumbs, or crushed cold cereal or oatmeal
• 1/4 cup chopped onions
• 1 egg
• 4 large potatoes peeled and cut into wedges
• 4large carrots sliced
• 4 celery stalks cut into about 3 inch pieces
• 1 onion peeled and quartered
• sprinkles of Italian seasoning
• bay leaf (3)
• thyme 3 shakes
• seasoned salt
• 1 cup water and more as needed
• 2 cups mushrooms sliced (opt.)
• 2 bell peppers cleaned and cut into 1 inch squares (opt.)

Directions:

Mix the first 4 ingredients and form meatballs, whatever size you prefer. Brown in large enough pan to hold all of this stuff. Drain if you are using the cheapest hamburger; otherwise leave the grease in the pan.

Add the next 4 ingredients and the spices and about a cup of water. Let it cook on low for about an hour, keeping the level of water about 1 inch in the pan. During the last part of the cooking time you can let the water level go down. If you keep it up you have a little sauce or you get a more roasted effect if you let the water level go down.

Add the last two ingredients if you have them and let it cook for about 10 minutes more. Then serve. You can use any veggies that you have on hand. In fact turnips go great in this as well as rutabaga and other root vegetables. I just used the traditional ones because it was the taste I was looking for.

Source: We were going through tough times financially and I was craving post roast and veggies. Roast was very expensive at the time, so I came up with this recipe.

By Jeanette from Sacramento, CA

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Balsamic and Dijon Dipping Sauce

Wonderful for dipping raw veggies!

Ingredients:

• 1/4 cup balsamic vinegar
• 1 tsp. sugar
• 1 tsp. water
• 3 Tbsp. Dijon mustard

Directions:

Combine the ingredients in a small bowl and mix well. Cover and chill before serving.

By Deeli from Richland, WA

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Chocolate Walnut Squares

Nice to serve at Christmas time. Thin cookie like squares are quick and easy to make.

Ingredients:

• 1 cup chopped walnuts
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 1 1/2 tsp. vanilla
• 2 eggs

Directions:

Stir together 1/2 cup of the walnuts, cocoa, flour and salt; set aside. In large bowl, cream butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in walnut mixture just until blended.

Spread evenly in well-greased 15 X 11 inch jelly roll pan; sprinkle with remaining walnuts. Bake in 375 F oven for about 15 minutes or until tester inserted into center comes out clean. Let cool in pan on rack for 10 minutes before cutting. Makes about 50 squares.

Source: Canadian Living

By Raymonde G. from North Bay, Ontario

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Tomato and Garbanzo Bean Soup

This seems like a lot of work but it's so worth it and your kitchen is going to smell wonderful ;-)

Ingredients:

• 2 Tbsp. olive oil
• 1 large onion, chopped
• 6 large basil leaves
• 4 large sage leaves
• 4 sprigs Italian parsley
• Leaves from 2-inch sprig rosemary
• 2 large garlic cloves, minced
• 1 (15-oz.) can garbanzo beans, drained, rinsed
• 5 medium tomatoes, chopped, juice reserved
• 1 (14.5-oz) can chicken broth
• 1/8 tsp. pepper

Directions:

Heat oil in a large pot over medium heat until the oil is hot. Add onion and cook 5 minutes or until softened, stirring frequently.

Meanwhile, chop together basil, sage, parsley and rosemary. When onion is softened, add herb mixture, garlic and beans. Cook 2 to 3 minutes. Remove and reserve half of the bean mixture. Add tomatoes with juices, broth and pepper in the pot.

Bring to a boil, reduce heat to medium-low and cook 15 minutes. Remove from heat. Puree in blender or food processor, in batches if necessary. Return to pot stir in reserved bean mixture. Bring to a simmer over medium heat until warm.

By Deeli from Richland, WA

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Pork Chop Main Dish

It's easy, husband loves it, great flavor.

Ingredients:

• 4 loin pork chops, can be other cuts, I use loin
• 1 onion sliced
• 1-2 cups rice; I use minute
• 1 pkg. (10 oz) lima beans
• Tbsp. butter or shortening
• tsp. marjoram
• pound of mushrooms (optional)
• 8 oz sour cream

Directions:

Cook pork chops with onions and butter in skillet until done, in a separate pan cook mushrooms, cook lima beans in microwave or just thaw. Remove pork chops and onions set aside.

In skillet add sour cream, cooked mushrooms, stir until light tan. Add pork chops, limas, and marjoram, simmer until lima beans are cooked through, unless you have already cooked them.

While all this is cooking, cook the rice. Top the rice with this mixture, serve with salad if desired. Seems complicated, but it's not.

Source: When I was single a lady gave me this recipe for a first dinner date; it was a winner. 30 some years later, my husband who was not the date, says this is one of his favorites.

By Anne W. from Dayton, OH

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Twinkie Dessert

Ingredients:

• 8 Twinkies, cut in half lengthwise
• 1 1/2 cup milk
• 2 packages. instant chocolate pudding mix (3 oz. size)
• 1 qt. vanilla ice cream, soft
• 1 carton Cool Whip (9oz.)
• 3 Heath candy bars, crushed

Directions:

Arrange Twinkie halves in 9x13 inch pan. Mix together milk and pudding. Add ice cream; pour over Twinkies. Spread Cool Whip over; sprinkle with crushed Heath bars. Refrigerate.

By Robin from Washington, Ia

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Chicken With Mushrooms and Cheese

Ingredients:

• 3 lbs. chicken breasts, cleaned
• 1/2 cup margarine
• 1 small onion, chopped
• 1/4 tsp. garlic salt
• 1 1/2 cup hot chicken broth
• 1 cup shredded mozzarella cheese
• 1/2 cup milk
• 1 can cream of mushroom soup
• 8 oz. fresh mushrooms, sliced and cleaned

Directions:

Melt margarine in heavy skillet. Saute chicken, onion and garlic salt until chicken is lightly browned. Place chicken mixture in a glass 9x13 inch baking dish. Pour hot chicken broth over it. Bake at 350 degrees F for 1 hour, turning chicken every 15 minutes. Remove from oven and drain off excess broth. Combine shredded cheese, milk, soup and mushrooms. Pour over the chicken making sure the skin is not exposed. Bake 20 minutes longer.

By Robin from Washington, IA

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Pumpkin Muffins

Ingredients:

• 1 cup flour
• 1/2 cup brown sugar
• 2 tsp. baking powder
• 1 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 3/4 cup canned pumpkin
• 1 egg, slightly beaten
• 1/4 cup milk
• 1/4 cup sunflower oil
• 1 cup oats
• 1/2 cup sunflower seeds

• 1 Tbsp. sunflower oil
• 1/3 cup brown sugar
• 1 tsp. flour
• 1/4 tsp. pumpkin pie spice
• 3 Tbsp. sunflower seeds

Directions:

Sift dry ingredients. Combine pumpkin, egg, milk and oil. Add to dry ingredients. Add oats and seeds. Fill paper baking cups 3/4 full. Sprinkle with topping. Bake for 18-20 minutes at 400 degrees F. Makes 12-14 muffins.

For topping: Mix all until crumbly.

By Robin from Washington, IA

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Tuna Pea Salad

Ingredients:

• 1 lg. can tuna, packed in spring water, drained
• 6 hard-boiled eggs, chopped
• 1/2 med. onion, finely chopped
• 4 med. sweet pickles, finely chopped
• 2 ribs celery, finely chopped
• mayonnaise to taste
• 1 med. can sweet peas, drained

Directions:

Toss together the first 5 ingredients. Add and mix in mayonnaise until fairly moist. Gently stir in peas. Chill. Serve on lettuce leaves or hot rolls and crackers.

By Robin from Washington, IA

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After Thanksgiving Casserole

Ingredients:

• 2 cups frozen noodles
• 1 pkg. frozen broccoli
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. mustard
• 1/4 tsp. pepper
• 2 cups milk
• 1 cup grated cheddar cheese
• 2 cups cut up turkey
• 1/3 cup slivered almonds

Directions:

In separate saucepans, cook noodles and broccoli until just tender. In another saucepan over low heat, melt butter; then blend in flour, salt, mustard, pepper and milk, cook stirring constantly until thickened. Remove from heat; stir in cheese until melted. Drain noodles and broccoli. arrange noodles, cut broccoli and turkey in 8x8 inch casserole; pour cheese sauce over. Bake 350 degrees F for 15 minutes. Sprinkle almonds on top before cooking.

By Robin from Washington, IA

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