ThriftyFun Recipes - March 25, 2008

Thank you Laura, Darlene, Connie, Robin, Lois and Judy for today's tips and recipes!

Congratulations to Connie who won last week's recipe contest!

The Best Lasagna Ever Tasted
By Connie from Cotter, AR

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Susan

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Today's Food Tips:

• Use Drawers For More Counter Space
• Add A Little Salt To Keep Milk Fresh Longer
• Using Adobo Seasoning

Today's Contest Recipes:

• Bourbon-Baked Ham
• March 25th is "International Waffle Day"
• Delicious Lemon and Lime Punch
• Classic Pineapple Upside-Down Cake

Robins's Recipe Corner:

• Oven Chicken Salad
• Sliced Baked Potatoes
• Orange Poppy Seed Muffins with Blueberries
• Sweet Sparkling Carrots
• Tomato Soup Cake

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Use Drawers For More Counter Space

Do you need more work space while preparing food or working on craft projects? Pull out a kitchen drawer and place a cookie sheet on top of the drawer. Use for cooling cookies, placing sifted ingredients in bowls, etc. I had very little kitchen counter space in my last home and this trick worked every time!

By Lois from Edinboro PA

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Add A Little Salt To Keep Milk Fresh Longer

When you open a new container of milk, put in a tiny amount of salt in it. This will keep the milk fresh much longer. The salt will settle to the bottom, so gently shake the container before pouring to distribute the salt evenly. You won't taste it!

Source: Given to me by a co-worker

By Judy from Syosset

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Using Adobo Seasoning

Description:

Adobo is a spice mixture popular in the Philippines and in Mexico, used to season meat, poultry and fish. This spice mixture often consists of a blend of garlic, oregano, paprika, salt, pepper and various other Spanish or Latino spices depending on the brand. Probably most famously used in Chicken Adobo or Pork Adobo, a Filipino dish.

Using:

Use to season meat, poultry and fish. This spice mixture can be bought in dried form yet often this mixture of spices is prepared before cooking the meal that requires it.

Storage:

Ground spices should only be kept for 6 months in airtight containers. Whole spices can be kept for two years in airtight containers.

Substitutions:

Blend together your own mixture using the spices you have at home. Include dried chilies, fresh garlic, oregano, tomatoes, onion, cumin, vinegar, paprika, salt, pepper, cayenne and sugar.

Interesting Facts:

In the Philippines, adobo is often one of the first dishes learned to cook.

• Adobo Chicken with Ginger

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Bourbon-Baked Ham

Ingredients

• 1 (4 lb.) cooked smoked ham
• 1 cup packed light brown sugar
• 1 cup bourbon whiskey
• 1/4 cup water
• 1 Tbsp. freshly ground pepper
• 1/3 cup Dijon mustard
• Fresh peach chutney

Directions

Preheat oven to 350 degrees F. Trim fat to 1/4-inch thick; then score. In bowl, mix sugar with bourbon; brush 1/3 over ham. Bake 1-1/2 hours, basting twice with remaining sugar mix. Add 1/4 cup water to pan after 1 hour so drippings won't burn.

In bowl, mix pepper with mustard. Bake 1 hour; add water to pan as necessary to keep drippings from burning. Let ham stand 15 minutes. Baste with drippings; slice. Serve with the peach chutney.

By Connie from Cotter, AR

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March 25th is "International Waffle Day"

March 25th is "International Waffle Day".

Crispy Waffles

Ingredients

• 2 1/2 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1 tsp. sugar
• 2 cups buttermilk
• 2 Tbsp. vegetable oil
• 1 egg yolk
• 2 egg whites

• Butter
• Powdered sugar
• Pure maple syrup

Directions

Sift dry ingredients. In separate bowl, mix milk, oil and egg yolk. Combine, and fold in beaten egg whites. Cook on waffle iron. Use your choice of topping.

Source: Recipe is my own.

For more information about Waffle Day visit:

• http://www.holidayinsights.com/moreholidays/March/waffleday.htm

By Laura from Long Beach, CA

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Delicious Lemon and Lime Punch

I have a punch recipe I would like to share as I know punch recipes will soon be needed. This is quick, easy and not expensive!

I start out with 2- 2 liter bottles of Sprite (or any lemon lime soda you like) in a punch bowl. Add 1 Large container of Lime sherbet. Mix together some of the sherbet and soda in a bowl, add ice and that is it.

Now if you want, you can add lemon and lime slices on the top. If you have the time, freeze soda in ice cube trays with a cherry in the middle so you won't water your punch down a lot. I have noticed the ice cubes made with soda melt a little faster so you can use half ice cubes made with soda and some just plain.

Another thing you can do is make a giant root beer float, using root beer and vanilla ice cream. Add just a little whipped cream here and there, if you want. You could try cherry soda and black cherry Ice cream or vanilla ice cream. A giant cream sickle with orange soda and vanilla ice cream. Just use your imagination! Have Fun!

Depending on your party size, just increase the amount of ingredients to what you think you are going to need. I would buy more then I usually needed just to be sure. I also would use this instead of buying massive quantities of soda. Because when you clean up after, you won't be finding 1/2 empty cans of soda to cans with one sip taken out of it. And with prices today, I would say punch for the kids and Coffee or tea for Adults. This way, you have a little control over the amounts they drink. You can also make a batch or two without ice and just soda and a few scoops of sherbet in a pitcher. Then when you want to add to the bowl, you can add a few additional scoops of sherbet and ice cubes. Pour in bowl, mix a little and that is all.

Relatives are always there to help if you need it and with it being so easy, you should not have a problem if you are doing something else at the time and someone else has to do it. have Fun!

By Darlene from Fairview, PA

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Classic Pineapple Upside-Down Cake

This is the 1925 winner of the Hawaiian Pineapple Co. Recipe Contest. I've had this recipe forever it seems, so have no idea where I obtained it. (magazine or newspaper)

Drain the juice from 1 large can of either Crushed or Sliced Hawaiian Pineapple. Sift 2 cups flour. Sift again with 2 tsp. baking powder and 1/2 tsp. salt. Cream 1/2 cup butter or margarine, gradually add 1 cup sugar and cream well.

Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well. Fold the 2 beaten egg whites and 1 tsp. vanilla.

Melt 2 Tbsp. butter in large frying pan. Spread 1 cup of brown sugar over pan. Add pineapple (if sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit). Pour cake batter over fruit. Bake 45 minutes at 350 degrees F.

Turn upside-down on serving plate and garnish with maraschino cherries. Whipped cream may be spread over top.

By Connie from Cotter, AR

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Oven Chicken Salad

Ingredients

• 4 cups coarsely chopped cooked chicken
• 2 cups thinly sliced celery
• 2 cups toasted bread cubes
• 1 cup mayonnaise (or salad dressing)
• 1/3 cup evaporated milk
• 1/4 cup drained pickle relish
• 1 Tbsp. instant minced onion
• 1 Tbsp. lemon juice
• 3 drops Tabasco sauce
• 1/4 lb. grated process American cheese (1 cup)
• 1/4 cup blanched almonds

Directions

Mix all ingredients except cheese and almonds. Place mixture in greased baking dish. Sprinkle cheese and almonds over top. Bake until cheese melts and almonds are toasted. Bake at 350 degrees F for 30 minutes.

By Robin from Washington, IA

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Sliced Baked Potatoes

Ingredients

• 4 medium potatoes
• 1 tsp. salt
• 2-3 Tbsp. melted margarine
• 2-3 Tbsp. chopped fresh herbs or 2-3 t. dried herbs (parsley, chives, thyme, etc.)
• 4 oz. grated Cheddar cheese
• 1 1/2 T. grated Parmesan cheese

Directions

Scrub and rinse potatoes; do not peel. Cut into thin slices, almost but not quite all the way through. I put the handle of a wooden spoon under the potato to stop the knife from cutting through. Put potatoes in a baking dish; fan them slightly so they are open a little. Sprinkle with salt and drizzle with the melted margarine. Sprinkle herbs over margarine. Bake at 425 degrees F for about 50 minutes. Remove from oven and sprinkle with cheddar and parmesan cheeses; return to oven for 10-15 minutes until lightly browned, cheeses melted, and potatoes are soft inside when touched with a fork.

By Robin from Washington, IA

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Orange Poppy Seed Muffins with Blueberries

Ingredients

• 1 3/4 cups flour
• 3/4 cups sugar
• 1 1/2 tsp. baking powder
• 1 Tbsp. poppy seeds
• 1/4 tsp. salt
• 3/4 cup milk
• 1 beaten egg
• 3/4 cup blueberries (fresh or frozen)
• 1 Tbsp. dried orange peel
• 1/4 cup oil
• 1 Tbsp. orange juice

Directions

Combine flour, sugar, baking powder, poppy seeds, dried orange peel, and salt in a bowl. Add milk, oil, egg, and orange juice; stir just until mixed. Gently stir in blueberries. Bake at 350 degrees F for 25-30 minutes in a muffin pan.

By Robin from Washington, IA

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Sweet Sparkling Carrots

Ingredients

• 1 can sliced carrots, cooked (hot)
• 2 Tbsp. orange juice
• 1 Tbsp. brown sugar
• 2 Tbsp. margarine
• dash salt

Directions

Combine and cook all ingredients, except carrots, until hot and blended. Pour sauce over carrots and serve.

By Robin from Washington, IA

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Tomato Soup Cake

Ingredients

• 1/2 cup shortening
• 1 cup sugar
• 1 cup tomato soup (in which 1 tsp. baking soda has been added)
• 2 cups flour
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 cup chopped nuts
• 2 tsp. baking powder
• 1/2 tsp. cloves (ground)
• 1 cup raisins, chopped

Directions

Cream shortening and sugar. Add tomato soup. Sift dry ingredients and add to mixture. Stir in nuts and raisins. Bake at 350 degrees F for 40 minutes in greased and floured 9x13 inch pan.

By Robin from Washington, IA

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