ThriftyFun Recipes - ThriftyFun Recipes

ThriftyFun Recipes
Vol. 7, Num. 162, August 20, 2008 (Read It Online)

Thank you Deeli, Betty, Karin, Kim, Paula Jo, Martha, Beth and Robin for today's tips and recipes!

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Today's newsletter contains:

Today's Food Tips:

Today's Contest Recipes:

Robins's Recipe Corner:

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

Contests:

The above contests are weekly. We pick 2 tip winners, 2 photo winners (1 photo and 1 pet photo) and 1 recipe winner at the end of each week. Each winner will win $25!

Today's Food Tips:

Save Time With Complete Pancake Mix

When I buy pancake mix I make sure it's the complete mix. All you have to add is water. With the price of groceries going up, you will save money by not having to add eggs and milk. It also saves time.

By Kim from Franklin Park, IL

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Styrofoam Trays From Your Butcher

When it is your turn to handle the BBQ, cookout or family get together, go to your local butcher shop amnd ask them for the styrofoam plates that they put meat on to sell to the public. The thick styrofoam (plates) are very durable and functional. Our butcher "gave me a whole sleeve" of the size I wanted for free. They not only function very well as a plate for family picnics, cook outs and outings but are also great for using inside the house when you do not want to wash dishes. Best of all, of course, is that they are all FREE!

Ask your butcher for some today and see what frugal eating out is all about today you'll never want to buy another paper plate I promise.

Source: My own frugalness. (I has been said that I am tighter then bark is to a tree)

By Paula Jo from Mebane, NC

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Absorb Extra Heat With a Tea Kettle

During the hot summer months we all try to avoid heating the kitchen more than necessary. After using your electric burner, there's always heat that continues even after the burner has been turned off. Simply place a tea kettle filled with water on that hot burner. The tea pot will absorb the excess heat and keep your kitchen cool.

Source: I really can't remember where I first saw this tip. I think it was probably on one of the cooking websites.

By Karin from Fresno, CA

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Store Extra Watermelon Uncut

My kids and I love watermelon but when I would purchase a whole one and cut it up to store in the fridge it would go bad before we could eat even half of it. A friend told me to only cut what we are going to eat that day and leave the rest of the melon intact in the refrigerator. It really works. I have about a quarter of a watermelon in my fridge that is about a week old and is as fresh as if it had just been cut into.

By Martha from Metairie, LA

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Today's Contest Recipes:

Chocolate Chip Meringue Cookies

Of course, you can double the ingredients for a larger batch ;-)

Ingredients

  • 2 large egg whites (room temp)
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 cup semisweet chocolate chips

Directions

In mixing bowl, beat egg whites on high speed with an electric mixer until they hold stiff peaks. Slowly beat in sugar. Reduce speed to low and evenly dispense vanilla. Gently fold in chocolate chips.

Drop mixture by rounded teaspoonfuls onto parchment lines baking sheets. Bake at 250 degrees F for one hour. Turn off oven, leaving cookies in oven for two hours longer.

Try chopped pecans as a substitution for the chocolate chips.

Source: Have used this recipe for about a quarter of a century and it is close to my heart. It was given to me at the wedding shower of the girl who lived across the street from me when we were little girls from her best friend who was the hostess of the shower :-)

By Deeli from Richland, WA

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Cucumber Spread

Ingredients

  • 1 lb. cottage cheese
  • 1 (3 oz.)pkg. cream cheese, softened
  • 1 (1/2 oz.) pkg. green onion dip mix
  • 1/2 cup minced cucumber

Directions

Blend cottage cheese and cream cheese until thoroughly combined. Blend in remaining ingredients. Chill.

Makes about 2 cups.

Very good on crackers or sandwiches.

If you'd like a dip, add a small amount of buttermilk.

Source: Damascus Church Favorite Recipes Book

By Betty from Chapel Hill, NC

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Banana Pudding

Ingredients

  • 1 small Sugar-Free or Regular Instant Vanilla pudding
  • 2 cups milk
  • 1 8 oz. Sugar-Free or Regular Cool Whip
  • 4 bananas, sliced
  • 1 box Sugar Free or Regular Vanilla Wafers

Directions

Layer Vanilla Wafers in 8x10 inch dish. Layer sliced bananas. Mix pudding and milk for 2 minutes and pour over top of bananas. Top with Cool Whip. (I usually mix the pudding mixture and Cool Whip together) Cover and chill.

By Beth from New Johnsonville, TN

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Robin's Recipe Corner:

Onion Smothered Steak

Ingredients

  • 1 1/2 lbs. of round steak
  • 3 carrots
  • 3 potatoes
  • 3 medium onions
  • 1/2 cup flour
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 4 Tbsp. oil
  • 2 cups water
  • 2 Tbsp. vinegar
  • 2 minced garlic cloves
  • 2 bay leaves
  • 1/2 tsp. thyme

Directions

Place pieces of round steak in greased baking dish or pot roast pan. Cut up veggies and place in pan. Mix up and pour remaining ingredients on top. Bake at 350 degrees F for 2 hours until meat is tender. Check after 1 hour to make sure there is enough liquid. Add a little water if needed.

By Robin from Washington, IA

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Squash Casserole

Ingredients

  • 2 lb. squash, chopped and cooked
  • 1 grated carrot
  • 1 small grated onion
  • 1 can cream of chicken or cream of celery soup
  • 1 cup sour cream
  • 1 package herb seasoning stuffing
  • 1/2 stick melted margarine or butter

Directions

Mix squash, carrot, onion, soup and sour cream together. Mix stuffing and butter together. Put 1/2 stuffing mixture on bottom of casserole dish. Add ingredients, then put rest of stuffing on top. Bake at 350 degrees F for 45 minutes.

By Robin from Washington, IA

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Hamburger Dressing Casserole

Ingredients

  • 2 lb. ground beef
  • salt and pepper
  • 1 package croutons (17oz.)
  • 1/4 cup margarine, melted
  • 1/2 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup water
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup

Directions

Put raw meat on bottom of a 9x13 inch pan. Salt and pepper the meat. Mix croutons, margarine, onion, celery and water. Pour over meat. Mix soups; spread over the above. Bake at 350 degrees F for 1 hour. Cut into squares and serve.

By Robin from Washington, IA

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Crescent Rolls

Ingredients

  • 2 packages yeast
  • 3/4 cup warm water
  • 1/2 cup sugar
  • 1 tsp. salt
  • 2 eggs
  • 1/2 cup soft butter
  • 4 cups flour

Directions

Dissolve yeast in warm water. Add rest of ingredients, flour last. Add two cups of flour smooth, then use hands for last two cups. Cover with towel; let rise until double (approximately 1 1/2 hours), then punch down. Divide in half; roll each half into a 12 inch circle. Spread butter over circles. Cut into triangles and roll from wide end. Place on cookie sheet. let rise until double again (approximately one hour). Bake 12-15 minutes at 400.

By Robin from Washington, IA

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Peanut Butter Fudge

Ingredients

  • 2 cups sugar
  • 1 cup evaporated milk
  • 3 Tbsp. butter
  • 1 jar peanut butter (12 oz.)
  • 1 cup mini marshmallows
  • 1 tsp. vanilla

Directions

Combine first 3 ingredients in electric skillet. Cook at 280 degrees F, bringing to a boil. Boil for 5 minutes, stirring constantly. Turn off heat. Add remaining ingredients, stirring to blend well. Pour into buttered 9 inch square pan. Cool and cut into squares.

By Robin from Washington, IA

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