ThriftyFun Recipes
Volume One, Number 113, October 17, 2005
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Thank you Nonie, Terri, imaqt1962, Carolyn and Marcia for today's recipes.
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Recipe Requests
Aniseed Extract
Does anyone have any ideas on how to make aniseed extract? Any help would be appreciated. Thank you.
"Mike" from Pennsylvania
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Using Acorn Flour
I am wondering about "acorn flour". Has anyone ever used it? What have you used it in and did you grind it yourself? Would you mind sharing your methods and recipes?
Melody_Yesterday from Sedalia Missouri
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Baking for the Troops
This is the first time that I have some free time on my hands, and I thought that I'd make some care packages to send to friends of my son who are in the service. I remember seeing posts in the past about what to send, but cannot find them at this time.
I would be grateful if anyone could (1) guide my to the past posts, and (2) give me some recipes for cookie/cakes I can make and send that will withstand the shipping and the HEAT. The last time one friend e-mailed my son, he said that their thermometer capped out at 140 degrees, and it had already hit that mark, so they had no idea how hot it really was. (They are in Kuwait waiting to be shipped out.)
Any sites with info would be appreciated. Thank you in advance--both from me and the servicemen.
Susan from AR
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Contest ends October 31, 2005
Today's Recipes
Cracker Crumb Potatoes
Ingredients
- 2-3 pounds raw potatoes
- 2 sticks butter, melted
- 2 cups saltine cracker crumbs
- salt and pepper to taste
Directions
- Peel and quarter potatoes.
- Dip in butter to cover entire area.
- Roll in crumbs.
- Place on foil covered baking pan.
- Sprinkle with left over butter and crumbs.
- Sprinkle with salt and pepper.
Bake at 350 until soft, 25 to 30 minutes.
The measurements are approximate. I've been making these since the 60's and I've never actually used a recipe. It's really simple to adjust to your needs and they taste so good. (Rabbit is also good cooked this way)
By Nonie from Berkeley Springs, WV
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Zucchini Spears
Ingredients
- 2 medium sized zucchini (1 lb.)
- 1 Tbsp. + 1 tsp. olive oil
- 1/2 tsp. grated lemon rind
- 1 clove garlic, minced
- 1 Tbsp. dry bread crumbs
- 1/2 tsp. salt
- 1/4 tsp. pepper
Directions
Halve zucchini lengthwise. Cut each 1/2 crosswise; cut each piece lengthwise into 4 wedge shaped sticks.
Sautee zucchini in 1 Tbsp. oil a large skillet just till crisp-tender, 3 to 4 minutes. Remove from pan.
Add remaining oil to skillet. Saute lemon rind and garlic 30 seconds; stirring. Stir in bread crumbs and zucchini. Saute 15 seconds to heat. Transfer to serving platter. Top with salt and pepper.
By Terri from Pahrump, NV
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Potato Tomato Casserole
Ingredients
- 1 (16 oz.) pkg. hash brown potatoes, thawed
- 1 small tomato, chopped
- 1/2 cup chopped onion
- 1/2 tsp. dried oregano
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1 cup shredded mozzarella cheese
- 1/4 to 1/2 cup milk
Directions
Layer 1/2 of potatoes, tomato, onion, seasonings and cheese in a greased 8 inch. square baking dish. Repeat layers ending with cheese. Pour milk over top. Cover and bake at 425 degrees for 20 min. Uncover and continue baking for 5 minutes.
By Terri from Pahrump, NV
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Pumpkin Muffins
Ingredients
- 3/4 cup brown sugar, firmly packed
- 1/2 cup butter or oleo, softened
- 1/4 cup molasses
- 1 egg, beaten
- 1 cup canned pumpkin*
- 1 3/4 cup all purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup chopped nuts or raisins
Directions
Combine sugar, butter/oleo and molasses; beat well. Add eggs and pumpkin, beating till smooth. Stir together rest of ingredients; add to pumpkin mixture, stirring just until moistened. Batter will be lumpy. Fill lightly greased muffin pans 1/2 full. Bake at 350 degrees for 20 minutes. Makes: about 15.
*if you cook your own pumpkin, just use 1 cup, instead of the canned pumpkin
By Terri from Pahrump, NV
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Green Slime Cake
CAKE:
Ingredients
- 1 box white cake mix
- 1 box instant pistachio pudding
- 4 eggs
- 1/4 cup oil
- 1 1/3 cups liquid (7-up or water)
ICING:
Ingredients
- 1 box instant pistachio pudding
- 1 pkg. Dream Whip
- 1 cup cold milk
- 1 teaspoon vanilla
Directions
Combine all the cake ingredients in a large bowl and beat until well blended.
Bake at 350 degrees F for 30 minutes in a 9x13 inch pan.
Whip all the icing ingredients until thick and frost the cake when cool.
By Carolyn from East Northport, NY
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Zeke's Simple Apple Recipe
By Marcia Passos Duffy Ezekiel ("Zeke") Goodband, the orchard manager at Scott Farm in Dummerston, Vermont, grows 46 acres of heirloom apples -- over 70 varieties of apples that date back to the 17th & 18th centuries. These are apple names you may have never heard of, like Roxbury Russett (the oldest American apple variety), Ananas Reinette, and Sheep's Nose. The farm has become the largest heirloom orchard in New England.
During harvest time, Zeke must taste a thousand apples to make sure they are just right for picking. "While I love them all, there are days when I can't imagine eating just one," he says. Still, when he does, his favorite recipe is one that is incredibly simple, but one that is the best in bringing out the flavor of a just-picked apple.
Zeke's Simple Apple Recipe
- 2 just-picked apples, sliced
- 1 tablespoon butter
- 1 tablespoon maple syrup
Melt butter in a skillet (do not brown). Add apples until slightly soft. Add maple syrup. Enjoy!
Marcia Passos Duffy is a freelance writer and the publisher/editor of The Heart of New England.com (www.theheartofnewengland.com), a free weekly online magazine publication that celebrates the unique character of the northern New England states of Maine, New Hampshire and Vermont.
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Easy Southern Banana Pudding
Ingredients
- 3 cups cold milk
- 2 pkgs (4 serving size) vanilla instant pudding
- 30 nilla wafers
- 3 medium bananas, sliced
- 1 8 oz. cool whip
Directions
Pour milk into bowl, add dry pudding mix and beat with wire whisk or mixer about 2 minutes or until well blended.
Let stand 5 minutes
Arrange half of the wafers on bottom and up sides of 2 quart bowl, top with layers of half each of the bananas and pudding. Repeat layers of cookies, pudding and bananas.
Chill about 3 hours
By imaqt1962 from St. Joseph, IL
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