ThriftyFun Recipes - September 12, 2008

Thank you Sharon, Robin, Still Learning, Laurie, Jayme, Karen, Faith, Bobbie and Barbara for today's tips and recipes!

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Recipe Requests:

• Ripening Pears
• Mardi Gras Themed Snack Foods
• Monkey Bread Using Butterscotch Pudding
• Sugar Free Jello Freezer Jam
• Baking Large Quiche

Today's Food Tips:

• Tips for Hand Washing Dishes
• Serve Cupcakes For Birthdays
• Using Your Dehydrator For Storing Fruit

Today's Contest Recipes:

• Easy Hamburger Lasagna Casserole
• Orange Smoothie
• Creamy Chicken Spaghetti
• Hot Creamy Crab Dip
• Rum-Glazed Carrots

Robins's Recipe Corner:

• Oatmeal Cookies
• Tuna Toppers
• Corn Relish
• Banana Pound Cake
• Spicy Beet Salad

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Ripening Pears

What is the correct way to ripen pears (other than on the tree)? We have a new pear tree that has produced 11 pears this year and they're falling off but aren't ripe. I know there are recommendations about ripening bananas and wonder if there is something special I should do to help my pears ripen instead of rot. Thanks

Judi from Elgin, OR

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Mardi Gras Themed Snack Foods

I know this is very early to ask but in Feb we are on a food committee for a organization that has older people and the theme is Mardi Gras. I need ideas for what would be appropriated. It just has to be snack food as it is served after the meeting which is usually 9:00 so something light that would pertain to the theme.

Lavonne from Wisc Rapids

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Monkey Bread Using Butterscotch Pudding

I am looking for a Monkey Bread recipe using ice cream and butterscotch pudding.

Wanda from Clear Lake, SD

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Sugar Free Jello Freezer Jam

How do I make freezer jam with sugar free Jello?

Wanda from Illinois

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Baking Large Quiche

Can I bake a quiche in a 13x9x2 pan? I want to make one for around 20 people.

dgarcia from San Francisco, CA

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Tips for Hand Washing Dishes

I've always washed my dishes by hand. I've never had a dish washer but have had a faithful dish dryer for 48 years. His name is Ray.

I learned to wash dishes in the 50's. The rule was; glasses first, pots and pans last. It never occurred to me, until I was saving water during the drought last summer, to rinse the food off my dishes before washing them.

During the drought, wells were going dry, trees and shrubbery were showing signs of stress and I was recycling all the grey water I could collect to water our new shrubbery and keep the commodes flushed.

For the kitchen sink, I purchased two large plastic dish pans and put one in the sink to collect water as I rinsed my hands, etc. After each meal and in between, I used this water to rinse the food off the dishes because, to save water, I washed all of the dishes at the end of the day. I knew if I didn't rinse the food off, they would be a pain to wash. I stacked the rinsed dishes in the other dish pan. It was not until I started doing this that I noticed how dirty the water got after rinsing the food off the dishes. All those years I had been washing dishes, the soap subs hid the food particles in the water and I never gave it a thought.

It only takes a little water and a little effort to rinse the food off the dishes. Each time I do this the thought runs through my mind that this is slop water and I used to wash my dishes in it. It might be just the thought but I feel like my dishes are much cleaner now.

I also learned another trick last summer. I don't like my kitchen cluttered up with dirty dishes so to keep my pan of dirty dishes out of sight, I put it in the stove oven. I still do this. To keep from preheating the oven, I have the control knob for the cut on and off button in the kitchen drawer. This sounds kind of crazy but it gives me much more space in my small kitchen and keeps my kitchen tidier. I don't use my oven that often for cooking anyway.

By Still Learning from NC

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Serve Cupcakes For Birthdays

This isn't my tip but I thought it was clever. Instead of cake at a kid's birthday party, make cupcakes. You can push them together if you want and Ice the whole lot to look like one cake or do what my daughter did. She saw in a magazine a barnyard cake and the cupcakes were decorated like different animals. It was so cute. Each kid chose an animal to eat and the adults ate the barnyard.

By Sharon from Bonita Springs, FL

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Using Your Dehydrator For Storing Fruit

A year ago or so I bought a fairly simple food dehydrator with six shelves. It has sat for awhile, but this year I decided to put it to work. Work indeed; it has been going almost non-stop since the tomatoes, peppers, and grapes have began producing here in sunny CA. Now there is no such thing as too many tomatoes. And the yellow raisins I have made from our green grapes are delicious.

To make a very delicious harvest of dried tomatoes, just slice any or all of your tomatoes 1/2 to 3/4 inch thick and lie them flat on your dehydrator shelves. Dry until completely dry (check them every few hours) and enjoy either plain, in salads, ground into a powder, or drenched in olive oil with basil or rosemary packed in beautiful jars. This makes a delightful gift too. The dried tomatoes have a very rich flavor, so much more enhanced somehow than regular tomatoes.

I also used my dehydrator to dry all those extra soft plums from our plum tree. The results I got were delicious and tasty prunes. Even with the seeds still inside, they are magnificent. My next plan is to use more apple slices and banana slices to dry. Am I glad my dehydrator is off the shelf and in good use daily and so is everyone else who samples the harvest.

By Karen from Davis, CA

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Easy Hamburger Lasagna Casserole

Ingredients

• 2 cups cooked egg noodles
• 1 lb. ground beef
• 1 Tbsp. oil
• 1 cup chopped onion
• 1/4 tsp. garlic powder
• 14 oz. tomato sauce
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 cup sour cream
• 1 cup cottage cheese
• 1 cup mozzarella cheese

Directions

Prepare noodles as directed on package. Measure and spread in bottom of a 1.5 liter casserole dish. Scramble fry beef. Drain fat. Add onion, garlic, tomato sauce, salt and pepper to meat. Simmer gently 15 minutes. Pour over noodles. Spread sour cream over meat. Spoon cottage cheese over top. Layer cheese on top to cover completely. Bake uncovered at 350 degrees F for 30 minutes.

Source: This came from a Jean Pare cookbook.

By Faith from Lynden, WA

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Orange Smoothie

Ingredients

• 1 6 oz. can of frozen OJ concentrate
• 1 cup of milk
• 1 cup of water
• 1 teaspoon of vanilla extract
• 1/3 cup of sugar
• 10 ice cubes

Directions

In a blender, combine all the ingredients and blend until smooth. Poor into glasses and enjoy. I used skim milk and Splenda and still tasted great.

Source: From the website Allreceipes.com By Barbara from Shoemakersville PA

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Creamy Chicken Spaghetti

This is one of my favorite recipes.

Ingredients

• 3 boneless chicken breasts
• 1 can Cream of Chicken Soup
• 1 can Cream of Celery Soup, if you do not care for celery, use Cream of Mushroom Soup instead
• 1 can of chicken broth + 1/2 can water
• 1/2 bell pepper, chopped
• 1/2 onion chopped
• 1/2 stick of margarine or butter
• 3 stalks of celery chopped
• 1 small can mushrooms
• 1 cup shredded cheddar cheese
• 10 to 12 oz. spaghetti
• Suggested seasonings:
• Salt to taste
• A dash of Worcestershire Sauce
• Cavander's Seasoning, which I find at Walmart
• Garlic power or a little fresh chopped garlic
• Pepper to taste

Directions

Break the spaghetti pasta in half and cook; drain and set aside. Boil the chicken breasts until done and set out to cool. When cool, cut into bite size pieces. Saute lightly the onions, bell pepper, and celery in the margarine. Wisk the two soups with the chicken broth and water until mixed well in a large bowl, then add the sauteed onions, green peppers, celery and drained mushrooms. Add and stir in seasonings. Stir all together, then add the chicken pieces and the drained pasta. Stir again.

Spray a 9x13 inch glass casserole dish. Preheat oven to 350 degrees F. Pour mixture into the casserole, and level out, then cover with the shredded cheddar. Bake 40 to 45 minutes until heated and cheese is melted.

Enjoy! This is a great family meal and also a winner to make and take to someone who has had surgery and isn't able to cook. Plus when there are leftovers it is even better heated up the next day. I like to make two and freeze one.

Source: This recipe was given to me by a lady my husband worked with years ago. Since then I have added a few of my own touches to it.

By Bobbie from Rockwall, TX

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Hot Creamy Crab Dip

Ingredients

• 1 lb. crab meat
• 2 package (8 oz. each) cream cheese
• 1 cup sour cream
• 4 heaping Tbsp. mayonnaise
• 2 tsp. Worcestershire sauce
• 1 tsp. dry mustard
• 3 shakes garlic salt
• 1/2 cup shredded cheddar cheese

Directions

Let cream cheese soften. Cream thoroughly and add sour cream and everything but crab. When it is well mixed, gently stir in crab. Top with remaining cheese. Bake at 325 degrees F for 30 minutes. This recipe freezes well. Serve with Frito's Scoops as a hot dip.

By Jayme from Harrisonburg, VA

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Rum-Glazed Carrots

Ingredients

• 1/2 cup butter or margarine
• 3 lbs. whole medium carrots, trimmed
• (about 16 carrots)
• 1/2 cup packed brown sugar
• 1/2 cup dark rum
• 1/4 cup raisins
• 1/2 tsp pepper

Directions

Melt butter in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes.

Combine brown sugar, rum, raisins and pepper in a bowl; mix well. Pour evenly over carrots. Reduce heat to low and cook 10 minutes. stirring occasionally. Spoon into a bowl and serve hot.

Tips from the 'Test Kitchen': Substitute 1-2 tsp rum extract and 1/2 cup apple juice for rum if desired. The carrots should remain whole while cooking for peak flavor, texture and presentation. Use two utensils, such as a fork and spoon, and turn carrots gently.

I use baby carrots and Captain Morgan Rum. (occasionally I'll also add some flaked coconut for presentation)

Serves 8

Source: American Profile, Mary J. Lewis, Eatonton, Ga

By Laurie from Pahrump

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Oatmeal Cookies

Ingredients

• 1 cup sugar
• 3/4 cup margarine
• 1 egg, beaten
• 1 3/4 cups oatmeal
• 1 cup really ripe bananas, mashed
• 3/4 tsp. cinnamon
• 1 1/2 cups flour
• 1/4 tsp. nutmeg
• 1/2 tsp. soda
• 1 cup nuts, chopped
• 1/2 cup coconut, opt.

Directions

Cream sugar, margarine and egg together. Add other ingredients. Drop by teaspoonful onto oiled cookie sheet. Bake at 350 for 12-15 minutes.

By Robin from Washington, IA

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Tuna Toppers

Ingredients

• 1 can tuna (6 1/2 oz.)
• 2 Tbsp. Miracle Whip
• 6 slices Cheddar cheese
• 3 English muffins or buns

Directions

Mix the tuna fish and Miracle Whip. Put a heaping tablespoon of the mixture on each muffin half. Top with a slice of cheddar cheese. Broil until hot and brown. This happens very quickly so watch closely!

By Robin from Washington, IA

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Corn Relish

Ingredients

• 18 large ears corn
• 1 large head cabbage
• 4 large onions
• 4 green peppers
• 2 cups sugar
• 1/4 cup salt
• 2 Tbsp. ground mustard
• 1 Tbsp. celery salt
• 2 qt. vinegar (8 cups)

Directions

Cut corn from ear, shred cabbage and chop onions and peppers. Mix rest of ingredients to make syrup. Mix. Boil 30-45 minutes. Put in jars and seal.

By Robin from Washington, IA

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Banana Pound Cake

Ingredients

• 1 1/2 cups shortening
• 2 1/2 cups sugar
• 4 eggs
• 6 bananas, mashed
• 2 tsp. soda
• pinch salt
• 3 cups flour
• 1 tsp. vanilla

Directions

Cream shortening and sugar together in bowl. Add eggs, 1 at a time, beating well after each addition. Add bananas, mixing well. Add remaining ingredients, mixing well. Pour into large greased and floured bundt pan. Bake at 300 degrees F for 1 1/2 hours.

By Robin from Washington, IA

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Spicy Beet Salad

Ingredients

• 1 can julienne beets
• 1/2 cup sugar
• 1/2 cup vinegar
• 1/2 cup chopped celery
• 2 tsp. mustard seeds
• 1 small chopped red onion
• 3 package lemon gelatin (3 oz.)

Directions

Drain and keep juice from beets. Heat juice and enough water to make 1 cup. Add sugar, vinegar and mustard seeds. Bring to a boil. Add gelatin and stir until dissolved. Let cool. Add beets, celery and onion. Put in 8 inch square dish and chill. Serve on red lettuce and top with a mixture of cream cheese, crushed pineapple and mayonnaise mixed together or just a dot of mayonnaise for garnish.

By Robin from Washington, IA

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