ThriftyFun Recipes - November 19, 2009

I've been busy planning my Thanksgiving menu and deciding what recipes to use. For this important meal, I usually stick to the basics for the big 5 (turkey, stuffing, potatoes, gravy, cranberry sauce) and experiment with sides and desserts. We have many Thanksgiving recipes here on ThriftyFun. If you are looking for something new to try this year, take a look:

Thanksgiving Recipes

We have a great newsletter today. We have an article from Kelly with some delicious potluck salad recipes. Our loyal members have been sending in Thanksgiving tips to help you plan for the big day, so check them out! Thanks go to WandaJo, Linda, Raymonde G., mkymlp, Deeli, Laura and Michelle for today's tips and recipes.

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Recipe Requests:

• Frying a Turkey Breast
• Feeding a Large Crowd Cheaply
• Cranberry Relish
• Tasty Iced Coffee Recipes
• Cooking Turkey in a Convection Oven
• Fresh Baked Bread Had Plastic-Like Taste

Today's Food Tips:

• Leftover Thanksgiving Meal Containers
• Freeze Excess Cranberries
• Cheap and Easy Potluck Pleasers

Today's Contest Recipes:

• Lentil Sausage Soup with Spinach
• Unstuffed "Stuffed" Peppers
• Cucumber Sushi Bites
• Garvin's Delectable Sweet Potato Pie
• Chicken Skillet

Robins's Recipe Corner:

• Pumpkin Chiffon Pie
• Apple-Basted Turkey
• Spanish String Beans
• Hamburger Bean Casserole
• Butterscotch Brownies

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Frying a Turkey Breast

How many minutes per pound do you fry a turkey breast?

By Peter from Chattanooga, TN

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Feeding a Large Crowd Cheaply

I have to feed a group of 15 for a weekend. Does anyone have any recipes for nutritious, inexpensive, easy to prepare meals?

By Susan from WY

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Cranberry Relish

I am looking for a cranberry relish recipe, I think that is what it is called. It has whole berry cranberry sauce, crushed pineapple, and nuts, I think walnuts. I don't know if there are any other ingredients or how much of these ingredients are needed. I am sure one of your great readers can help me out. Thank you.

By Linda from Bloomington, IL

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Tasty Iced Coffee Recipes

Anyone got a good recipe for Iced Coffee? I love the Rockstar roasted, but it's kind of expensive.

By Nancy from Erie, PA

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Cooking Turkey in a Convection Oven

I am cooking two turkey breasts. They are each a little over 9 pounds. I am cooking them in a convection oven. What temperature should they be cooked at and how long should they be cooked?

By Barbara

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Fresh Baked Bread Had Plastic-Like Taste

I just baked some bread last night using yeast and it had a funny plastic-like aftertaste sprinkled throughout the loaf. What could be the cause? I kneaded it by hand and baked it in the oven.

By Christina from FL

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Leftover Thanksgiving Meal Containers

I buy the throw-away aluminum baking pans with lids to send leftovers home for my guests. Example: for my three children, I buy 2 pans for each family; one for the main meal leftovers and one for desserts. This eliminates searching through cabinets for margarine tubs, or plastic containers.

These aluminum baking pans can be purchased at the local Dollar stores and come in various sizes.

By WandaJo from Collierville, Tennessee

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Freeze Excess Cranberries

Cranberries are cheapest now, and unavailable at many time of the year. Buy extra and just stick them in the freezer as is. Frozen berries can be used in all recipes calling for fresh.

By Linda from Vista, CA

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Cheap and Easy Potluck Pleasers
By Kelly Ann Butterbaugh

Potluck dinners are great get-togethers, and they offer affordable ways to feed a large gathering of people. Over the years Ive collected some great large volume recipes at our family reunions and work buffets. None of them require a large grocery budget to make, and all of them feed plenty of people.

Coleslaw Crunch Salad

• 1 cup salad oil
• 1/2 cup sugar
• 1/2 cup white vinegar
• two packages of seasoning from beef flavored Top Ramen noodles

• 1 lb. Coleslaw cabbage

• The noodles from the 2 pkgs of Top Ramen
• 1 cup toasted almonds
• 1/2 cup sliced green onions

Broccoli Salad

• 1 head broccoli
• 1 head cauliflower
• 1 bag of shredded cheddar cheese
• 1 lb. bacon
• 1 qt. mayo
• 1 1/2 cups sugar
• 2/3 cup vinegar

Creamy Fruit Salad

• 1/3 cup orange juice
• 1/3 cup pineapple juice
• 1/4 cup sugar
• 1 beaten egg
• 1 Tbsp. lemon juice
• 1/4 cup lemon juice
• 2 cups whipped topping
• 6 diced red apples
• 6 sliced bananas
• 3 cups halved green grapes
• 1/4 cup chopped pecans

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Lentil Sausage Soup with Spinach

Very healthy

Ingredients:

• 1 cup lentils
• 1 1/2 qt. water (4 1/2 cups)
• 1 (680 ml) tomato sauce
• 1 large onion, finely chopped
• 1 lb. spinach, washed and trimmed or 1 pkg. frozen chopped spinach, partially thawed
• 2 tsp. salt
• 1/4 cup small pasta
• 1/2 lb. sausage
• 1 large carrot, finely chopped
• 1 Tbsp. oil
• 2 celery stalks, finely chopped
• 1/4 tsp. pepper
• Grated Parmesan cheese

Directions:

Wash lentils and place in large pot with water and tomato sauce. Bring to boil; lower heat and simmer as you continue preparations. Remove casing from sausage; saute, breaking up with spoon. Stir in chopped carrots, onion and celery; cook until barely tender. Chop spinach coarsely. If frozen is used, cut block in pieces. Add spinach and meat-vegetable mixture to lentils. Stir in salt and pepper, simmer 30 minutes. Add pasta; cook covered for 10 minutes until lentils are tender. Serve hot with grated cheese.

Source: cooks.com

By Raymonde G. from North Bay, Ontario

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Unstuffed "Stuffed" Peppers

This a family favorite. Having the peppers mixed together in the sauce, instead of stuffed, gives it a lot more flavor. Any leftovers can be frozen and reheated. It can be easily adapted for a crock pot by reducing some of the water. You can adjust your own "Stuffed Pepper" or "Stuffed Cabbage" recipe for this.

Ingredients:

• (2) 8 oz. can tomato sauce
• (2) 10 3/4 oz. can tomato soup
• 14-15 oz. can stewed tomatoes, chop up if too chunky for taste
• 3/4 cup water
• 2 tsp. lemon juice
• 2 tsp. Worcestershire sauce
• 1 Tbsp. brown sugar
• 1/2 cup Parmesan cheese
• Salt and pepper to taste
• Several dashes/hot sauce or to taste, optional
• 1 cup long-grained rice, cooked
• 8 - 9 large red and/or green peppers/cleaned, seeded, diced/bite-size pieces
• (2) large onions, diced/bite-size pieces
• 1 1/2 - 2 lb. lean ground beef
• 1/2 - 3/4 lb. sweet Italian sausage
• Bacon/topping, optional

Directions:

Preheat oven to 350 degrees F. Grease two 3-quart casserole dishes.

Mix the first ten ingredients together in a large bowl. Mix in cooked rice. Set aside.

Partially cook peppers and onions. Add to rice/tomato mixture.

Brown ground beef; drain. Add to rice/tomato mixture. Mix lightly.

Remove casings from sausage and brown; drain. Chop/cut into smaller pieces. Add to rice/tomato mixture. Mix lightly but thoroughly.

Add to two greased casserole dishes and top with uncooked bacon and/or additional Parmesan cheese, optional.

Bake in oven for one hour or until thickened and bubbly. Optional, can be broiled briefly before serving. Be careful when broiling, keep casserole dishes a distance from broiler to prevent breakage. Can be frozen

Suggestions:

Cook rice in the microwave: Add 1-cup raw long-grained rice to a greased 3-quart casserole dish with lid. Add 2 cups water, 1 tsp. salt, 1 tsp. lemon juice, 2 Tbsp. butter and/or olive oil, dash of black pepper and one bay leaf. Low-salt beef or chicken broth may be substituted for the water.

Cook covered casserole dish in microwave on high for 5 minutes. On medium setting, cook for 15 minutes. Let stand 10 minutes. Remove bay leaf and fluff with a fork.

This may not be the fastest way to cook rice but it is convenient when the stove top is already in use. Cooked rice can be frozen and reheated in the microwave.

In one of the casserole dishes set aside for the recipe, I cook the rice in the microwave. When slightly cooled, I add one cup of the cooked rice to the tomato mixture and refrigerate or freeze the remaining cooked rice for later use.

In the other casserole dish, I partially cook the peppers and onions using the microwave. When slightly cooled, I add the peppers and onions to the tomato mixture. Also, add any of the onion and pepper liquids/juices.

No need to wash the casserole dishes, reuse the same dishes that were used for cooking the peppers/onions and the rice for the "Unstuffed" Stuffed Peppers. Using a damp paper towel, wipe the outside and bottom, in case there are any drippings.

Prepare this partially ahead of time by mixing the sauce with the cooked rice, peppers and onions. Refrigerate for 1-2 days. Cook the meats, and continue with the recipe.

Source: My own recipe.

By mkymlp from NE PA

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Cucumber Sushi Bites

I absolutely love California Rolls and Cucumber Rolls but traditional rolls are so time consuming to make at home and tasty ones are expensive in restaurants, so I decided to try this for a quick fix ;-)

Ingredients:

• 1 cup sushi rice
• 2 Tbsp. rice vinegar
• 2 tsp sugar
• 1 Tbsp. sesame seeds, toasted
• 1 seedless cucumber, sliced width-wise about 1/4 inch wide (regular will work well in a pinch, but pat them dry a bit)
• Avocado, cut in to very small bite sized pieces (coat with lemon juice to keep them from turning brown)
• Cooked shrimp, salad size
• Crab meat, small bite size
• Tuna, small bite size
• Fresh ginger, grated
• Soy Sauce
• Wasabi powder

Directions:

Cook sushi rice according to package instructions, remove from the heat, transfer to a bowl and allow to cool for ten minutes. Whisk rice vinegar and sugar well in a small bowl.

Add vinegar mixture to rice and very gently mix with a wooden spoon. With damp hands, roll about 2 teaspoons of rice in to individual balls. Very gently press balls in sesame seeds to slightly coat. Place each ball, sesame seed side up, on cucumber slices and press down slightly.

Top with combinations of avocado, crab, shrimp, tuna and a tiny pinch of ginger and press down slightly.

Mix soy sauce and Wasabi powder to taste in a small bowl to serve on the side along with a small spoon for drizzling Wasabi sauce over the Sushi bites :-)

By Deeli from Richland, WA

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Garvin's Delectable Sweet Potato Pie

Southern comfort food that has a smooth custard texture that fills the home with the aromatic smells of the holiday. This pie takes me back in time when I spent the holidays at my Grandparents' home.

Ingredients:

• 1-1/4 cups cooked sweet potatoes
• 1 stick of butter
• 2 cups granulated sugar
• 3 large eggs, beaten
• 1/4 cup light brown sugar
• 1/2 cup buttermilk
• 1 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 2-3 tsp. Pumpkin pie spice
• 1 tsp. vanilla extract
• 1 pastry pie shell (9-inch deep dish)

Directions:

1. Boil sweet potatoes in a big pan of water. When tender, peel the sweet potatoes, then place in a large bowl and mash well. (if you beat them with a hand mixer, the strings will wrap around the beaters and you can discard them).

2. Preheat oven to 425 degrees F.

3. Add butter, sugars, pumpkin pie spice and salt. Mix well with a mixer.

4. Add eggs, buttermilk, flour, and vanilla, and mix well.

5. Pour sweet potato mixture into prepared 9-inch deep dish pie shell (homemade, frozen or refrigerator roll-out crust work equally well).

6. Bake for 10 minutes at 425 degrees F, then lower heat to 375 degrees F. and bake for 25-35 minutes. The middle should be firm. Insert a knife in the very center. If it comes out clean, the pie is done.

Hint: I place foil around the edges of pie crust so it won't get too dark. Boil sweet potatoes in a big pan of water. When tender, peel the sweet potatoes, then place in a large bowl and mash well. (if you beat them with a hand mixer, the strings will wrap around the beaters and you can discard them).

Add eggs, buttermilk, flour, and vanilla, and mix well.

5. Pour sweet potato mixture into prepared 9-inch deep dish pie shell (homemade, frozen or refrigerator roll-out crust work equally well).

Bake for 10 minutes at 425 degrees, then lower heat to 375 degrees F. and bake for 25-35 minutes. The middle should be firm. Insert a knife in the very center. If it comes out clean, the pie is done.

Hint: I place foil around the edges of pie crust so it won't get too dark.

Source: Grandpa's sister's recipe (Grace)

By Laura S. from North Little Rock, AR

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Chicken Skillet

I love those skillet dinners in the freezer section, but they can be expensive and filled with salt. This is quick, easy, and cheap.

Ingredients:

• 2-3 frozen boneless chicken breast
• 2 large potatoes
• 1 bag of broccoli or any frozen veggie you like
• Velveeta cheese or the cheese of your choice
• pasta, if you wish
• little oil
• Mrs Dash

Directions:

Cut up potatoes and toss with 1-2 Tbsp. of oil and some Mrs. Dash or a seasoning you like. Put on baking sheet and in 350 degree F. oven for 20 minutes, depending how big you cut them. Cut up chicken and put on the stove and cook until done.

Add about 1/3 cup of water and broccoli to pan and put a lid on until broccoli is done. Mix with potatoes and melt cheese on top. If you would like pasta in this, cook and add with the potatoes. This recipe is very easy to change so feel free!

I feed a very hungry family of 5 on this and there is usually no leftovers.

Source: me

By Michele from DeMotte, IN

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Pumpkin Chiffon Pie

Ingredients:

• 1 pkg. unflavored gelatin
• 1/4 cup cold water
• 1 1/4 cup plain pumpkin
• 1/2 cup milk
• 1/2 tsp. ground ginger
• 1 tsp. allspice
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1 cup sugar
• 3 eggs, separated into yolks and whites
• 1/2 tsp. salt

Directions:

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick in double boiler. Soften gelatin in cold water. Add to hot pumpkin mixture; mix and cool. When it begins to thicken, fold in stiffly beaten egg whites to which 1/2 cup sugar has been added. Pour into graham cracker crust shell. Refrigerate. Serve with whipped cream.

By Robin from Washington, IA

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Apple-Basted Turkey

Ingredients:

• 1/2 turkey breast (about 3 lbs.)
• 1 1/2 cup canned apple juice
• 1 cup plain yogurt
• spiced red apples
• parsley

Directions:

Preheat oven to 225 degrees F. Spray bottom of roaster with non-stick spray. Remove skin from turkey and place in roasting pan. Pour 1 cup of apple juice over turkey. Bake, covered, basting every 30 minutes with apple juice and drippings. Spread yogurt over entire turkey breast and pour remaining 1/2 cup apple juice over all. Continue baking for 1 hour or until very tender. Baste with drippings every 15 minutes. Remove from roaster and cool slightly. Slice lengthwise and arrange slice in overlapping pattern. Spoon 3-4 tablespoons of "gravy" from roaster over middle of sliced turkey. Garnish with spiced red apples and parsley.

By Robin from Washington, IA

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Spanish String Beans

Ingredients:

• 1 lb. green beans, cut into 1 inch pieces, about 3 cups
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1 tsp. cooking oil
• 2 med. tomatoes, chopped
• 1 tsp. salt
• 1/2 tsp. dried basil, crushed
• 1/4 tsp. dried rosemary, crushed
• 1/8 tsp. pepper

Directions:

In saucepan, cook beans, covered, in small amount of boiling salted water till tender, 15-20 minutes; drain. Meanwhile, cook green pepper and onion in hot oil till tender, but not brown. Stir in tomatoes, salt, basil, rosemary, pepper and green beans. Heat through. Season to taste with salt and pepper. Serves 8.

By Robin from Washington, IA

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Hamburger Bean Casserole

Ingredients:

• 1/2 lb. bacon, cooked, drained, crumbled
• 1 lb. hamburger
• 1 med. onion, chopped
• 1/3 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 2 Tbsp. mustard
• 2 Tbsp. molasses
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 med. can pork and beans with juice
• 1 can kidney beans, drained
• 1 can butter beans, drained

Directions:

Cook bacon; drain and crumble. Brown hamburger and onion; drain. Combine bacon, hamburger and onion with the rest of the ingredients; mix well. Place in casserole dish and bake at 350 degrees F for 1 hour.

By Robin from Washington, IA

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Butterscotch Brownies

Ingredients

• 2 cups flour
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 pkg. butterscotch flavor morsels (12oz.)
• 1/2 cup butter or margarine
• 2 cups firmly packed brown sugar
• 4 eggs
• 1 tsp. vanilla
• 1 cup chopped nuts

Directions

By Robin from Washington, IA

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