ThriftyFun Recipes - August 19, 2008

Thank you Scott, Beth, Julie, Mumsie, Robin, Linda, Deeli and Betsy for today's tips and recipes!

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Recipe Requests:

• Tim Horton's Apple Fritter Recipe
• Cream Cheese Pumpkin Roll Recipe
• Canning Tomato Juice
• Homemade Aloe Vera Juice

Today's Food Tips:

• Warm Tortillas on Top of Your Splatter Cover
• Store Your Celery In Aluminum Foil
• Eating BBQ With a Coffee Filter

Today's Contest Recipes:

• Crockpot Chicken and Dressing
• Spring Rolls
• Horseradish and Cream Cheese Dip
• Eric's Grilled Chicken

Robins's Recipe Corner:

• Dried Beef Casserole
• Mother's French Toast
• Quick Skillet Goulash
• Hawaiian Cake
• Grandma's Tomato Pickles

Crafting for Fun and Money!

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Tim Horton's Apple Fritter Recipe

How do they make Apple Fritters at Tim Horton's?

Phyllis

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Cream Cheese Pumpkin Roll Recipe

I am looking for a recipe for a pumpkin roll with a cream cheese filling. I bought one at a bake sale and my family loved it. Thank you in advance

Debi from Upstate New York

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Canning Tomato Juice

I am looking for tomato juice canning recipes.

Rob from Fort Wright, KY

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Homemade Aloe Vera Juice

My son is 25 and he has Chrohn's disease. I have many aloe vera plants, do you have a recipe I can use that will not bring on diarrhea? Thank you so much.

Mary

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Warm Tortillas on Top of Your Splatter Cover

I found a simple way to warm tortillas while you cook what is going into them. I use to flop them one by one directly on the burner, but discovered a easier method. What you are cooking in the skillet, put a wire mesh grease splatter cover over the skillet and lay the tortilla on there, flip it around when the first side is warm. I suppose you can do more than one by doing a rotation.

By Linda from Bellevue, N.E

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Store Your Celery In Aluminum Foil

I have learned that if you fully wrap your bunch of celery (unwashed and uncut with the twist tie removed) in foil and store it in the fridge it will last longer. I just used the last of some I stored a little over 4 weeks ago! I like to keep it on hand but used to end up throwing out about half as I did not get it used up before it started going bad. I know you can freeze it for cooking but I love having it fresh also.

By Mumsey from San Antonio, TX

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Eating BBQ With a Coffee Filter

Who would have ever thought you needed a coffee filter to eat BBQ? Well, the last time I was eating BBQ I got so fed up with my paper napkin sticking to my fingers I decided to go to war with the sticky BBQ sauce and found that using a paper coffee filter worked great to use as a BBQ Rib/Bone HOLDER while I ate. I didn't use it like a napkin but as a holder.

By Julie from Trout Valley, IL

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Crockpot Chicken and Dressing

Ingredients

• 4 Chicken Breasts or mix light and dark, boil (25 minutes) and pull apart. (Save broth)
• 2 cups onions, sauteed in 1 cup butter or margarine (Can microwave 10 minutes)
• 1 10.5 oz. can Cream of Celery Soup
• 1 10.5 oz. can Cream of Mushroom Soup
• 1 quart chicken broth or 2 14 oz. cans
• 1 1/2 Tbsp. sage
• 2 skillets of cornbread

Directions

Mix all together. Put in crockpot. Cook on high for 45 minutes, then low for 3 hours.

By Beth from New Johnsonville, TN

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Spring Rolls

Ingredients

• 8 spring roll wrappers
• 8 oz. fresh or frozen cooked, peeled and deveined shrimp, coarsely chopped (1-1/3 cups or so, I liked more)
• 1 small head Bibb lettuce, cored and shredded (2 cups)
• 1 cup shredded carrots (2 medium) (I like them shredded fine)
• 1/4 cup thin sliced green onions (2)
• 2 Tbsp. chopped fresh cilantro (tried 2 tsp. of dry, it was just ok)
• 5 Tbsp. peanut dipping sauce
• 2 Tbsp. seasoned rice vinegar

Directions

Place some warm water in a shallow dish. Dip each spring roll wrapper in warm water; place between damp paper towels for 10 minutes.

In a bowl combine shrimp, lettuce, carrots, green onions, and cilantro. Add 2 tablespoons of the peanut dipping sauce and 1 tablespoon of the rice vinegar. Toss to coat.

For the dipping sauce, in a small bowl stir together the remaining 3 tablespoons peanut sauce and 1 tablespoon rice vinegar; set aside.

Spread 1/3-1/2 cup of the filling about 1/2 inch from the bottom edge of one of the moistened spring roll wrappers. Fold the bottom edge of the wrapper over the filling. Fold in sides. Roll up. Repeat with remaining filling and spring roll wrappers. Can be done ahead, keep cool and cover with moist towel. Cut in half; serve with dipping sauce.

Variations:

• I have used leaf lettuce for its color, it is a little bitter so add a pinch or 2 of sugar.

• Substitute crab, shredded chicken or shredded pork for the shrimp or mix them.

• A few dashes of toasted sesame oil in with the lettuce gives it a brown taste (good with chicken or pork).

• Grated cucumber gives it a fresh green taste. (up to 1/3 of a cup)

• For a more Asian taste, add some grated ginger (a little goes a long way, I keep a piece in the freezer, it keeps for ever).

• For some heat use a few drops of hot sauce, or put it in the dipping sauce.

• For flavored and/or colored skins use beer, ale or wine to soak in (that was fun).

• Add some very thinly slice red cabbage, if raw cabbage is to much drop it into some boiling water for a minute with a little baking soda (it gets rid of the gas factor). Drain and wash and pat dry.

• Use some grated zucchini instead of cucumber for a less green and more buttery taste.

• For some unknown heat, add a few of finely grated radishes.

Source: I found this on the net a few years ago but have made a lot of changes over the years.

By Scott E. from Chicago

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Horseradish and Cream Cheese Dip

Even if you aren't a horseradish lover I think you'll like this one. It is a yummy veggie dip. I prefer to dip celery but also radishes when in the mood for extra zest. ;-)

Ingredients

• 8 oz. cream cheese (room temp)
• 1 1/2 Tbsp. prepared horseradish
• Tabasco to taste
• 1/2 tsp. salt

Directions

Combine ingredients and dip away.

Source: I have been making it for so long that I don't remember where I found it.

By Deeli from Richland, WA

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Eric's Grilled Chicken

This is my families favorite recipe for chicken. It is moist and full of flavor! 3 Ingredients for a 5 star meal!

• 1 lb boneless skinless chicken breast (or any pieces you may like)
• 1/2 cup Fat Free Italian Dressing
• 1/2 cup Teriyaki Sauce

Source: http://www.recipezaar.com

By Betsy from Hernando, MS

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Dried Beef Casserole

Ingredients

• 1 can cream of mushroom or cream of chicken soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 Tbsp. onion, chopped
• 1 cup macaroni, uncooked
• 1/4 lb. dried beef, cut in pieces
• 2 hard-cooked eggs

Directions

Stir all ingredients together. Put in greased casserole and refrigerate overnight or at least 4 hours. Bake at 350 degrees F for 1 hour. Serves 4-6

By Robin from Washington, IA

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Mother's French Toast

Ingredients

• 1/2 cup flour
• 1 tsp. baking powder
• 1/2 cup milk
• 1 egg
• 5 slices white bread
• shortening
• cinnamon
• powdered sugar

Directions

Mix flour and baking powder. Gently whip egg and milk; add to dry ingredients. Cut bread diagonally (crust on). Dip bread in batter. Fry in melted shortening until brown and puffy. Serve with powdered sugar mixed with cinnamon.

By Robin from Washington, IA

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Quick Skillet Goulash

Ingredients

• 1/4 cup chopped onion
• 1 lb. ground beef
• 8 oz. cooked macaroni
• 1 can stewed tomatoes (16 oz.)
• 1 can V-8 or regular tomato juice (8 oz.)
• 1 tsp. garlic powder
• mild cheddar cheese

Directions

Combine chopped onion with hamburger and brow in a deep fry pan and then drain. Return hamburger to fry pan and add cooked macaroni, stewed tomatoes, juice and garlic. Cover and let simmer 15 minutes. Grated cheese generously over top of mixture, melt and serve.

By Robin from Washington, IA

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Hawaiian Cake

Ingredients

• 1 box yellow cake mix
• 1 can mandarin oranges
• 2 small pkgs. instant vanilla pudding mix
• 2 cups canned crushed pineapple
• 4 eggs
• 1 large carton Cool Whip

Directions

Combine cake mix, oranges, 1 package pudding mix, 1 cup pineapple and 4 eggs in large mixing bowl. Beat for 4 minutes. Pour into greased 9x13 inch pan. Bake at 350 degrees F for 30-40 minutes or until cake tests done. Combine remaining 1 cup pineapple, 1 package pudding mix and Cool Whip in bowl, mixing well. Spread over cooled cake. Chill in refrigerator until serving time.

By Robin from Washington, IA

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Grandma's Tomato Pickles

Ingredients

• 18 lb. sliced green tomatoes
• salt
• 5 lbs. sugar
• 1 qt. vinegar
• 1 oz. cloves
• 2 oz. cinnamon
• sliced onions

Directions

Salt slices green tomatoes and let stand overnight. Drain. Add rest of ingredients. Boil 15-20 minutes. Put in hot jars and seal.

By Robin from Washington, IA

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