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Hello,
There are so many people that submit recipes and tips at ThriftyFun that I try not to single people out. Some people submit tips regularly, some people submit them occasionally, we greatly appreciate all the tips and recipes that are submitted.
Having said that, I wanted to extend a special thank you to Robin who really is the reason that this newsletter exists. If it wasn't for her generous and frequent recipe submissions, I doubt we would have ever started this recipe newsletter. And since we have started this newsletter, we have seen a steady stream of recipes submitted by other readers.
So thank you Robin and everyone else that takes time to submit recipes. It's really made putting together this newsletter both easy and fun.
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Thanks for reading,
Susan
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Today's newsletter contains:
Recipe Requests:
Today's Recipes:
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Recipe Requests
I am looking for a good pizza sauces recipes. Both marinara and other types of sauces that are good on pizza. Maybe pesto, alfredo, garlic, etc... I really like gourmet pizza but have no luck making my own sauce and it's about $20 a pizza to have it delivered. Any ideas would be appreciated.
Timothy
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Contest ends July 15, 2005
Today's Recipes
Best Shrimp Dip
Ingredients:
Directions:
Mix cream cheese and Miracle Whip until smooth and well blended. Stir in remaining ingredients; chill.
By Robin
Mom's Shrimp Dip
My Mom used to mix together ketchup and Miracle Whip. No certain amounts, just that it was about a salmon color. We used it on fish sticks and shrimp. I guess it could be used on just about anything meat-wise, sandwiches. I still use this on occasion, but since I moved West, I've kinda branched out and now use Miracle Whip and picante sauce to my shrimp dip.
By Terri
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Ingredients
Directions
Combine peaches and orange juice in a small saucepan; bring to a boil. Reduce heat and simmer 8 min. or until tender, stirring occasionally. Mash and whisk until smooth. Add remaining ingredients, return to heat. Bring to a boil and simmer uncovered 25 min. or until thickened, stirring occasionally. Spoon into jars, cover and store in refrigerator. Serve with pancakes, biscuits or toast.
By cj
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My boyfriend likes his food hot and spicy. I do too, to a point. I like to add hot peppers into the food, but can't always have those peppers on hand.
Last year, I planted many pepper plants. After picking the peppers, I sliced them lengthwise and put them in the dehydrator.
Once dried, I used the coffee grinder to make my own hot pepper powder. Works great in just about any recipe for a little bit of hot!!
By Judy
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Chervil Information (Anthriscus cerefolium)
By Jennifer A. Wickes
This summer, why not try some fresh herbs to add to your meals. They are virtually caloric free, fat free and extremely flavorful. Below is one of my favorites:
What is it?
Chervil is an herb in the parsley family. It has a distinct anise flavor. Some describe its flavor as a cross between tarragon and citrus. It has dark green curly leaves.
It is the main herb in the herbal mix: Fines Herbes.
It is cultivated for the leaves, despite the roots being edible too.
Where did it originate from?
It originated from the Middle East and southern Russia. It most likely was introduced to Europe through the Romans.
Other Names
Also called: cicily or sweet cicily.
Storage
Fresh herbs should be carefully washed then wrapped in a damp paper towel, then placed in a plastic bag and stored in the butter compartment of the refrigerator.
Dried herbs will only maintain freshness for 6 months to a year, so the smallest possible sized container should be bought if any particular herb is not used often.
Substitution
Substitute with 1/2 parsley and 1/2 tarragon.
Tips
Add chervil at the end of the meal preparation to help preserve its flavor.
Serve with: artichokes, asparagus, beans, breads (savory), cabbage, chicken, corn, cucumber, duck, eggplant, eggs, fish, goose, ham, lamb, meatloaf, mushrooms, pasta, peas, pork, potatoes, rice, salad, soups and stews, spinach, summer squash, stuffing, tomatoes, turkey, vegetables.
Gardening If you are trying to grow your own kitchen herbal garden, then chervil should be grown in troughs. It likes the sun, but not the hot midday sun. Maintain a moist cool soil. If you are planting seeds, try planting them in the late spring, early summer!
Recipe: Potato and Leek Soup with Fresh Chervil
1. Cut white parts of leeks lengthwise, rinse and cut into 1-inch pieces. Cut tender green parts of leeks into 1/8 x 1-inch strips. Reserve.
2. In large skillet or saucepot heat oil; add potatoes, white leek pieces, bay leaves and thyme. Cover. Cook 10 minutes, stirring once.
3. Add chicken broth; simmer, uncovered, 30 minutes. Cool 5 minutes. Remove bay leaves.
4. Stir in cheese and peppers. Press through a fine sieve.
5. Blanch reserved green strips of leek in boiling water 1 to 2 minutes.
6. Serve soup hot or cold. Top each serving with 2 teaspoons fresh chervil or 1/2 teaspoon dried leaf chervil and julienned strips of leek.
Yields: 6 servings
Vegetarian version: substitute the chicken broth with a vegetable broth.
Lactose Intolerance: there is a soy cream cheese available in the refrigerated salad dressings aisle.
Copyright 2004 - Jennifer A. Wickes
Jennifer A. Wickes is a freelance food writer, recipe developer and cookbook reviewer. She has written several eBooks, and has had numerous articles, reviews and recipes in printed publications, as well as on-line. She is working on her first cookbook. For more information about Jennifer or her work:
http://home.comcast.net/~culinaryjen/Home.html
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Ingredients
Directions
Mix together cake mix, 1/3 cup evaporated milk and margarine; put in 9x13 greased pan. Bake 6 minutes. Let cool. Melt caramels with 1/3 cup evaporated milk.
Microwave 3-4 minutes, stir occasionally. Pour over cooled mixture. Sprinkle with chocolate chips. Can also use nuts, if desired. Crumble remaining mixture on top. Bake about 18 minutes more.
By Robin
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Ingredients
Directions
Melt butter and chocolate together and cool. Beat eggs, sugar and vanilla until thick. Add cool chocolate mixture and beat. Mix flour and nuts. Put in 8x8 inch pan. Bake at 350 for about 30 minutes.
By Robin
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Boil to consistency
Ingredients
Cool then add
Serve hot or cold
By Ardis Barnes
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Ingredients
Directions
Mix all ingredients together in a large bowl. It will be somewhat sticky. If the ingredients aren't sticking, add a little bit more pumpkin.
Form into patties -- I get 5 large, but you may prefer smaller patties.
Fry over medium heat in a pan; they're too "oozy" to do well on the grill. Don't flip until you can see that they're half cooked, or they may fall apart. (~4-5 minutes)
Serve the same way you like your traditional burgers, or for a twist, with slices of avocado and pepper jack cheese.
By Liza
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Quick Brownies
Ingredients
Directions
Mix together and bring to rapid boil the margarine, cocoa and water. Pour over the remaining ingredients. Bake at 350 degrees for 20 minutes in greased cookie pan.
By Robin
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Ingredients
Directions
Unroll crescent dough and place on an ungreased baking sheet (PAMPERED CHEF brand will make a softer crust), press seams together to form a 15 inch x 12 inch rectangle. Bake at 375 degrees for 11-13 minutes or until golden brown; Cool completely.
Combine the cream cheese and salad dressing; spread over crust to within 1 inch of the edge. With a knife, mark off 20 squares. Fill each square with one vegetable to make a PATCHWORK design or the quilt-looking pattern of your choice. Refrigerate or serve immediately. Yield: 20 servings.
Not only DECORATIVE but DELICIOUS!
By Sharon,Ky
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Today's Sponsors
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Click the link below to visit D. Blick!
http://www.thriftyfun.com/lk/dblick.lasso
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