ThriftyFun Recipes - August 1, 2007

Volume Three, Number 147, August 1, 2007 (Read It Online) Thank you imaqt1962, Robin and Karen for today's recipes! Submit Your Favorite Recipe! Need a recipe? Submit a request Thanks for reading, Susan Send to a Friend! Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter. Today's newsletter contains: Recipe Requests: Neutralizing Acid in Soup Beer Batter for Chicken Canning Bath Not Long Enough The Price of Powdered Milk Today's Recipes: Scalloped Potatoes and Ham Strawberry Fluff Picnic Chicken Cheddar Loaves Maple-Ginger Root Vegetables Grilled Corn on the Cob Mexican White Sauce Layered Summertime Salad Apple Pie Squares Lemon Meringue Pie Today's Sponsor: Crafting for Fun and Money! If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml Recipe Requests: Neutralizing Acid in Soup How can one neutralize acid in soup? Don from Bartlesville, OK Post Feedback: http://www.thriftyfun.com/tf13424571.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Beer Batter for Chicken How do you make beer batter for chicken? Janice from Erie, PA Post Feedback: http://www.thriftyfun.com/tf56260568.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Canning Bath Not Long Enough I recently canned tomatoes using the water bath method and realize now that I didn't boil them long enough, only 10 minutes. Can I put them back in the water bath and redo them. I used an old canning book that called for only 10 minutes. I did pack them hot in sterilized jars and and the lids are sealed. Help! B. from Rutherfordton, NC Post Feedback: http://www.thriftyfun.com/tf15964643.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print The Price of Powdered Milk I would like to hear from ladies who use powdered milk and what you usually pay for a pound. Here in California, it is $4.50 a pound. This is from a bulk bin at a discount grocery. This seems high to me. How much milk do you get from a pound? All the recipes I see go by cups. The price of milk is so high I want to switch but I don't know if it is worth changing. Milk is $3.20 a gallon for comparison. Joy from Visalia Editor's Note: A pound of dry milk is approximately 4 cups. Post Feedback: http://www.thriftyfun.com/tf88494465.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Contests: Tip Contest Submit a Tip or Recipe! Photo Contest Submit a tip with photo! The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25! My Frugal Life Submit a My Frugal Life Essay! Today's Recipes: Scalloped Potatoes and Ham Ingredients 2 cans cream of mushroom soup, undiluted 2 cans cream of celery soup, undiluted 1 can cheddar cheese soup, undiluted 1 can evaporated milk 10 lb. medium potatoes, peeled and thinly sliced 5 lb. fully cooked ham, cubed 4 cups shredded cheddar cheese Directions In two large bowls, combine soups and milk. Add potatoes and ham; toss to coat. Divide among four greased 9x13 inch baking dishes. Cover and bake at 325 degrees F for 1 1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4 casseroles (10 servings each) By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf43765526.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Strawberry Fluff Ingredients 1 packages strawberry gelatin 2 cartons strawberry glaze (13.5oz. each) 2 qts. buttermilk 4 packages instant vanilla pudding mix (5oz. each) 4 cartons frozen whipped topping, thawed 4 qts. fresh strawberries, sliced additional fresh strawberries, opt. Directions In a small bowl, combine gelatin and glaze; set aside. In two large bowls, whisk butter, milk and pudding mixes for 2 minutes or until slightly thickened. Stir in glaze mixture; fold in whipped topping and strawberries. Cover and refrigerate overnight. Garnish with additional strawberries, if desired. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf86237987.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Picnic Chicken Ingredients 3 eggs 3 Tbsp. water 1 1/2 cups dry bread crumbs 2 tsp. paprika 1 tsp. salt 1/2 tsp. each dried marjoram, thyme, and rosemary, crushed 1/2 tsp. pepper 1 cup butter, melted 12 chicken drumsticks 12 chicken thighs Creamy Leek Dip: 1 cup heavy whipping cream 1 1/2 cups plain yogurt 1 envelope leek soup mix 1 cup shredded Colby cheese Directions In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide the butter between two 9x13 inch baking dishes. Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, at 375 degrees F for 1 hour or until juices run clear, turning once. Cool for 30 minutes; refrigerate until chilled. For the dip, in a small mixing bowl, beat cream until stiff peaks form. In another bowl, combine the yogurt, soup mix and cheese; fold in whipped cream. Cover and refrigerate until serving. Serve with cold chicken. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf93199477.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Cheddar Loaves Ingredients 3 tsp. active dry yeast 1/2 cup warm water 2 cups warm milk 2 Tbsp. butter, melted 2 eggs 3 tsp. sugar 2 tsp. salt 6-6 1/2 cups flour 2 cup shredded sharp cheddar cheese Directions In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 6 cup flour. Beat on medium speed for 3 minutes. stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; knead cheese into the dough. Divide in half; shape each portion into a 6 inch round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Refrigerate leftovers. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf27541703.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Maple-Ginger Root Vegetables Ingredients 5 medium parsnips, peeled and sliced 5 small carrots, sliced 3 medium turnips, peeled and cubed 2 small sweet potatoes, peeled and cubed 1 small rutabaga, peeled and cubed 1 large sweet onion, cut into wedges 1 small red onion, cut into wedges 2 Tbsp. olive oil 1 Tbsp. minced fresh gingerroot 1 tsp. salt 1/2 tsp. pepper 1 cup maple syrup Directions Place the first 7 ingredients in a large resealable plastic bag; add the oil, ginger, salt and pepper. Seal bag and shake to coat. Arrange vegetables in a single layer in 2 baking pans (15x10 inch), coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25 minutes, stirring once. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf99567555.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Grilled Corn on the Cob Ingredients 8 medium ears sweet corn 1/2 cup butter, softened 2 Tbsp. minced fresh basil 2 Tbsp. minced fresh parsley 1/2 tsp. salt Directions Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Spread butter mixture over corn. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf93154069.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Mexican White Sauce Recently I went on quite a mission to find a recipe for the infamous white sauce served at many Mexican restaurants. This is not a gravy or a cream, or even a cheese sauce, but rather a side-by-side served with tortilla chips before the big meal. Ingredients 1 quart Hellman's Mayonnaise 1/2 tsp. garlic salt 4 ounces of grated bleu cheese (Treasure Cave Crumbled Gorgonzola is what you really want - it comes in a container with the perfect amount needed.) 1/4 cup dill pickle relish (not sweet) 1/4 cup finely chopped salad olives with pimentos 2/3 cup dry milk powder 2 cups of water Directions Per the recipe: Combine and mix dry ingredients together with milk and mayonnaise, then add remaining ingredients. Chill and serve. Yield approximately 1 3/4 quarts of white sauce. Per my thoughts: If you cannot find crumbled bleu cheese, buy the brick, then run it through a cheese grater. It is easier to place all the liquid or wet ingredients into a blender, then add the olives, relish and bleu cheese, pulsing the blender instead of allowing it to cream the mixture too much. Otherwise the olives will liquify and cause your sauce to be runny. But if that is your preference, well. . . Serve chilled with thin restaurant style chips or chips of your choice. Or better yet, stop By an actual Mexican restaurant for a bag of their chips from the carry-out menu. By Karen from Northeastern Oklahoma Post Feedback: http://www.thriftyfun.com/tf27626650.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Layered Summertime Salad Ingredients 2 cups uncooked spiral pasta 1 cup mayonnaise 2 Tbsp. lemon juice 1 tsp. sugar 1/2 tsp. garlic powder 1/2 cup sliced green onions 4 bacon strips, cooked and crumbled, divided 4 cups torn romaine lettuce 1 cup fresh snow peas, trimmed and halved 1 cup fresh cauliflowerets 1 cup fresh broccoli florets 1 large sweet red pepper, chopped 1/2 cup shredded Swiss cheese Directions Cook pasta according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, sugar, and garlic powder; set aside. Drain pasta and rinse in cold water; toss with onions and half of the bacon. In a large salad bowl, layer half of the romaine, pasta mixture, peas, cauliflower, broccoli, red pepper, mayonnaise, mixture and cheese. Repeat layers. Sprinkle with remaining bacon. Cover and refrigerate until serving. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf45386113.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Apple Pie Squares Ingredients 4 cups flour 2 cups sugar 1/2 tsp. salt 1 1/2 cup cold butter Filling: 8 cups sliced peeled zucchini 2/3 cup lemon juice 1 cup sugar 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/2 cup chopped walnuts 1/2 cup golden raisins Directions In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10 inch baking pan. Bake at 375 degrees F for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside. Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf50692744.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Lemon Meringue Pie Lemon Meringue Pie Ingredients: 1/4 cup flour or cornstarch 2 eggs (separated) 1 Tbsp. butter 1 lemon rind & juice (1/3 cup) 1 cup sugar 1 cup boiling water Directions: Mix sugar and flour. Add to boiling water slowly and boil until clear, stirring constantly. Add butter and gradually the yolks of eggs, beating lightly. Cook over boiling water until it holds its shape, stirring constantly.. Add lemon. When cool, pour into a 8 inch baked pie crust. Cover with meringue. Meringue: Beat 2 egg white until stiff but not dry. Add 2 tablespoons sugar for each egg white used in meringue. Spread over pie and bake in 300 degree F oven for 15 minute. By Robin Lemon Meringue Pie II Ingredients 1 9-inch pie crust, prebaked, if frozen Filling: 4 large egg yolks 3 large eggs 1 cup sugar 3/4 cup fresh lemon juice 2 Tbsp. cornstarch 1/2 cup chilled butter, cut in small pieces Meringue: 4 large egg whites 1/4 tsp. cornstarch 1/4 tsp. cream of tartar 1/2 cup superfine sugar 1 tsp. vanilla extract Directions Preheat oven to 350 degrees F. To prepare filling, in top of a double boiler, whisk together egg yolks, eggs, sugar, lemon juice, and cornstarch. Place over simmering water. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil. Remove mixture from over water. Stir in butter. Pour into crust. To prepare meringue, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at high speed until stiff, but not dry, peaks form. Spoon meringue into a large pastry bag fitted with a star tip. Pipe meringue decoratively over filling to edge of crust. Bake pie until meringue is golden, 12-15 minutes. By Robin from Washington, IA Lemon Meringue Pie III Ingredients 1/4 cup sugar 1/3 cup cornstarch 1 cup cold water 3 egg yolks 1 cup lemon juice 3 Tbsp. butter Directions Add sugar, cornstarch and water in saucepan. Stir until smooth. Cook over medium heat until bubbling. Reduce heat, cook additional 2 minutes. Remove from heat, add egg yolks. Stir. Bring to a gentle boil for 2 minutes stirring constantly. Remove from heat, add lemon juice and butter stir until butter is melted. Pour into pie shell, add meringue topping. Bake at 325 degrees F for 18-20 minutes until meringue is golden. Let cool for 1 hour then place in fridge for 3 hours to set. Meringue Ingredients 1 Tbsp.cornstarch 3 egg whites 1/3 c.cold water 1 tsp. vanilla 6 Tbsp. sugar Directions In a saucepan, combine cornstarch and water and stir until smooth. Cook over low-med heat until thickened. Remove from heat. In a mixing bowl, beat egg whites, dash of salt and vanilla until foamy. Gradually add in sugar 1 Tbsp. at a time until soft peaks form. Gradually add in cornstarch 1 Tbsp. at a time until stiff peaks form. By imaqt1962 from Illinois Post Feedback: http://www.thriftyfun.com/tf225419.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Today's Sponsor: Crafting for Fun and Money! If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml More Stuff: Coupon Swap! Swap coupons with other ThriftyFun.com users.