ThriftyFun Recipes
Volume Two, Number 134, July 18, 2006
http://www.ThriftyFun.com
Hello,
Thank you Margie, Robin, cookiemom1, Trudy and Kelly for today's recipes.
Thanks for reading,
Susan
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Today's Recipes:
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Recipe Requests
Recipes Using Canned Mackerel
I am looking for a recipe for canned mackerel. I get my food from the food bank and I was given a can of mackerel. i don't know what to do with it. Would I treat it like salmon?
Thanks,
Sandy from Baltimore, MD
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Vegetable Soup Too Salty
It seems I have made a batch of vegetable soup too salty. I know there is a fix out there somewhere, can someone help? I would prefer not to do the "cook a potato in it", I don't want to further cook the veggies and make them mushy, if I could try something else.
Thank you!
Bonnie from Martinsburg
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Recipes Using Bulk Chocolate Cake Mix
I traded a piece of unwanted polyester to a friend to make her friend a seat cover for her porch swing for about 30 lb. of chocolate cake mix. Besides making cake-in-a-mug and a little in the topping mix for cherry crisp I am at a loss as to what to do with so very much of it. There is no conversion chart on the bag so I am wanting ideas with recipes that use chocolate cake mix, but the recipe has to be for using a measuring cup not "a box of mix + something else."
Thanks,
melody_yesterday from Sedalia Missouri
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Making Tomato Juice With Tomato Paste
Do you have a recipe for making tomato juice using tomato paste?
Judy from San Angelo, TX
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White Chocolate and White Fudge Cookies
While in Disneyland, I bought an awesome giant cookie with white chocolate chunks and chunks of soft white chocolate fudge baked into it. It was very rich and creamy, and absolutely delicious. Does anyone have a similar recipe please? The wrapper had Mickey Mouse on it.
Cathy from Townsville, Australia
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Today's Recipes
Potatoes for the Grill
Ingredients and Directions
Place a nice, long (at least 2 feet) of HEAVY DUTY foil on a flat space and spray liberally with no-stick spray.
Slice several Russet potatoes and a couple of nice cooking onions and mix together with hands.
- Sprinkle with olive oil
- dot with butter
- add shredded Cojak or other nice melting cheese
- salt and pepper to taste
Mix again with hands.
Fold foil together and roll a couple of times to make a seam on top, and seal ends securely. Poke a few holes on top of the package with a sharp knife.
Place package over coals, turning every 15 minutes or so, for about an hour on a covered charcoal grill.
Test for doneness by poking a sharp knife into the potatoes, through the top of foil. DO NOT puncture the bottom of the foil.
I am trying a variation of this recipe tonight because I want to try my fresh rosemary!
Variation - Italian Grill Potatoes
- quarter several red skinned potatoes
- peel and add several fresh pearl onions
- add 2-3 Tablespoons fresh rosemary
- sprinkle liberally with:
- olive oil
- parmesan cheese
- shredded mozzarella
- salt and pepper
Grill the same as above.
By Margie Minard from Mount Vernon, Oh
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Soy Sauce Marinade
Ingredients
- 1/2 cup soy sauce
- 1/2 cup water
- 2 Tbsp. lemon juice
- 1 T brown sugar
- 2 Tbsp. cooking oil
- 1/4 tsp. liquid hot pepper sauce
- 1 clove garlic, crushed
- 1/4 tsp. freshly ground pepper
Directions
Combine ingredients. Use to marinate beef, pork, or chicken before grilling or broiling. Makes 1 1/4 cups.
By cookiemom1 from Gilmer, TX
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Luscious Orange Cake
Ingredients
- 3/4 cup Miracle Whip
- 1 2-layer yellow cake mix
- 1 envelope Dream Whip
- 1/4 cup orange juice
- 3 eggs
Directions
Preheat oven to 350 degrees F. Combine all ingredients, mixing at medium speed on electric mixer for 2 minutes. Pour into greased and floured 10 inch fluted tube pan. Bake 35-40 minutes or until wooden pick inserted near center comes out clean. Let stand 10 minutes; remove from pan. Cool.
By Robin from Washington, Ia
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Scrambled Egg Muffins
Ingredients
- 1/2 lb. Italian sausage
- 12 eggs
- 1/2 cup onion, chopped
- 1/4 cup green pepper, chopped
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/2 cup cheddar cheese, shredded
Directions
Brown sausage in skillet. Drain and set aside. In large mixing bowl beat eggs and add remaining ingredients. Stir in browned sausage. Spoon by 1/3 cup into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until knife inserted near center comes out clean.
By Trudy from Springfield, IL
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Pumpkin Gingersnap Pie
Ingredients
- 1 1/2 cups cold milk
- 1 package vanilla instant pudding
- 3 1/2 cups Cool Whip, thawed
- 1 cup chopped pecans
- 1 cup gingersnap cookies
- 1/2 cup canned pumpkin
- 1 1/2 Tbsp. pumpkin pie spice
- 1 ready-made graham cracker pie crust
Directions
Pour milk into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpking pie spice. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 10 minutes to let soften before serving.
Store any leftover pie in freezer.
By Robin from Washington, IA
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Polka-Dot Brownies
Using a regular brownie mix that you purchase at the store, you can make your brownies POLKA-DOTTED. Make the mix up like you would for cake-like brownies and pour the batter into an insulated pan. Then, sprinkle on top of the batter any kind of "kiss-like" piece of candy. There are many out there to choose from: semi-sweet, white chocolate, peanut butter, caramel, toffee, cherry, mint. (I would just encourage you not to use Hershey's special multi-colored, candy-coated kisses with the chocolate inside. They seem to be too heavy and sink to the bottom of the pan.)
The important part here is to get the kisses to float on top of the batter, so, DO NOT STIR in the kisses. You can use the whole bag or just a few. Use however many you like to make it look how you like. Then pop it in the oven and bake it like the recipe on the box says. Cool them and cut them to eat as you regularly would. The batter will cook up around the kisses and make it look like you've done something special with your brownies. You have. You've made POLKA-DOT BROWNIES!
By Kelly Thompson from Mission, TX
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Orange Mallow Creme
Ingredients
- 1 container soft cream cheese
- 1 jar marshmallow creme
- 1/2 cup sour cream
- 2 Tbsp. orange flavor syrup
Directions
Combine cream cheese and marshmallow creme, mixing on medium speed of electric mixer until well blended. Blend in sour cream and orange flavoring; chill. This is great served with fresh fruit. It is also great on the Luscious Orange Cake .
By Robin from Washington, IA
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