ThriftyFun Recipes - April 19, 2006

I live alone and have been trying to save money by cooking my meals at home. I know buying a whole chicken is cheaper but I'm afraid that the leftovers will go to waste, any ideas? The same goes for a roast.

Mimi Gonzalez from San Antonio, TX

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"Montgomery Inn" BBQ sauce

I was wondering if anyone may have a recipe similar to the "Montgomery Inn" BBQ sauce? Thank You in advance for any help on this.

jmz2005 from illinois

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Recipes Using Hard Boiled Eggs

Any ideas of what I can do with all my leftover hard boiled eggs? I know the usual, egg salad, tuna salad, deviled eggs... any other ideas and or recipes would be appreciated!

MicheleLM from Houston, TX

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Today's Recipes

Southwest Beef Stew

Ingredients

1-16 oz. bag carrots
1 medium onion
salad oil
1 1/2 lb. beef for stew, cut into chunks
1 jar salsa
1 package frozen corn
1 package frozen okra
1 bag tortilla chips

Directions

Cut carrots into 2 inch chunks. Chop onion. In Dutch oven, over medium high heat, in 1 Tbsp. hot salad oil, cook beef, half at a time, until beowned on all sides, removing pieces with slotted spoon to bowl as they brown. In drippings in Dutch oven and 1 more Tbsp. hot salad oil, cook carrots and onion until browned. Return beef to Dutch oven. Add salsa and 1 cup water; heat to boiling. Reduce heat to low; cover and simmer 45 minutes to 1 hour until meat and carrots are fork-tender. Add frozen corn and okra to Dutch oven; simmer 5-10 minutes longer to heat through. serve with tortilla chips. Makes 6 main-dish servings.

By Robin from Washington, IA

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Cider Salad

Ingredients

2 cups apple cider or apple juice
2 - 3 oz. packages. cherry gelatin
1/4 tsp. cherry flavoring
1 can pitted dark sweet cherries, cut into halves
1/2 cup sliced celery
1/2 cup chopped walnuts
1 package cream cheese, softened
1 cup applesauce
1/2 tsp. cinnamon flavoring

Directions

Bring the apple cider or juice to a boil. Dissolve the gelatin and the cherry flavoring in the hot juice. Drain the cherries, reserving the liquid. Add enough water to the liquid to make 1 1/2 cups of the gelatin mixture and keep at room temperature. Chill the remaining gelatin until partially set. Then fold the cherries, celery and walnuts. Pour into 6 1/2 cup ring mold. Chill till almost firm. Gradually add the reserved gelatin to the cream cheese, beating until smooth. Stir in the applesauce and the cinnamon flavoring. Spoon over first layer and chill until firm. Makes 10-12 servings.

By Robin from Washington, IA

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Impossible Pie

Ingredients

1/2 cup soft butter
2 cups milk
2 tsp. vanilla
1 cup sugar
4 eggs beaten
1/2 cup flour
1/4 tsp. salt
1 cup coconut

Directions

Put all ingredients in large mixing bowl and stir together. Pour into greased pie pan. Bake at 350 degrees F for 40-50 minutes. When done, crust will be on the bottom, custard in the middle and coconut on top.

By IMAQT1962 from ILLINOIS

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Apricot-Nut Bread

Ingredients

1 cup dried apricots, chopped
1 cup sugar
1 cup quick-cooking oats
3/4 cup whole wheat flour
1/2 cup cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup orange juice concentrate
1 egg
2 Tbsp. vegetable oil
1 cup chopped walnuts or pecans
Powdered sugar

Directions

Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan.

Place apricots in heavy small saucepan. Add enough water to the pan to just cover apricots. Simmer until apricots are plump and water is absorbed, about 15 minutes. Cool.

Combine sugar and the next 6 ingredients in a large bowl. Stir in the orange juice concentrate, egg and oil. Mix in walnuts and apricots. Transfer mixture to prepared pan. Bake until edges begin to brown and toothpick inserted into center comes out clean, about 1 hour. Cool in pan 15 minutes. Turn loaf out onto rack and cool completely. Sift powdered sugar over the loaf, if desired.

Tip: Can be prepared 1 day ahead. Wrap tightly with plastic wrap and store at room temperature.

By Connie from Mountain Home, AR

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Caramel Fudge

Ingredients

1 package milk chocolate chips (2 cups)
2 Tbsp. vegetable shortening
1 package caramels
2 Tbsp. butter or margarine
2 Tbsp. water
1 cup chopped walnuts

Directions

Melt over hot water (in a double boiler) the chocolate chips and vegetable shortening. Stir until it is smooth. Remove from heat and pour 1/2 the mixture into an 8x8 inch well greased pan. Spread evenly. Refrigerate until firm (about 15 minutes). In a heavy saucepan or double boiler melt the caramels, butter or margarine and water, stirring until smooth. Then add the walnuts and pour over the chocolate layer. Return to the refrigerator until the mixture is set (about 15 minutes). Then add the remaining melted chocolate mixture over the caramels and spread evenly. Return to refrigerate until firm.

By Robin from Washington, IA

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Homemade Powdered Sugar

Ingredients

1 cup granulated sugar

Directions

Blend 1 cup of granulated sugar in blender until desired powder is produced. Easy and much less expensive than store bought powdered sugar!

By Karen from NH

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One Chicken, Three Meals
By Shaunta Alburger

Before we started on our quest to get the most for our grocery dollar, we wasted a lot of our meat budget. I'd stick left-overs in the fridge until they could have gotten up and thrown themselves away. Sometimes (not often, but more than once) I'd buy meat and never get around to cooking it at all.

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Boneless Leg of Lamb

THE NIGHT BEFORE: for a 3-4 lb. boneless leg of lamb

Open the leg of lamb and place in the center:

Ingredients

Leg of lamb
1 stick of real butter
1 chopped onion
3 or 4 cloves of garlic, minced
3 or 4 sprigs of fresh rosemary
3 or 4 sprigs of fresh mint
several leaves of fresh basil
sprinkle inside with Cajun seasoning and black pepper

Directions

DO NOT SALT BEFORE COOKING! This will toughen the lamb.

Tie the leg with butchers' twine and wrap well with saran wrap and refrigerate overnight.

Bring lamb to room temp by letting it sit outside the refrigerator 1/2 hour or so.

Roast on a meat rack at 375 degrees F until the inside reaches 175 to 180, which is 25 to 30 minutes per pound.

By Margie from Mt. Vernon, Ohio

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Ham and Noodle Bake

Ingredients

1 1/2 cup medium noodles, uncooked
2 Tbsp. butter or margarine
2 Tbsp. flour
1 cup milk
1 cup shredded Cheddar cheese
2 Tbsp. ketchup
1 Tbsp. prepared horseradish
1/2 tsp. salt
2 cups chopped cooked ham
1 cup frozen peas, thawed
1/4 cup soft breadcrumbs
1 Tbsp. butter or margarine, melted
1/4 cup chopped fresh parsley (opt.)

Directions

Cook pasta according to package directions; drain. Rinse with cold water and drain; set aside. Melt 2 Tbsp. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in cheese and next 3 ingredients. Combine noodles, cheese sauce, ham and peas; spoon into a lightly greased 1 1/2 quart baking dish. Combine bread crumbs and 1 Tbsp. melted butter; sprinkle over ham mixture. Bake, uncovered, at 350 degrees F for 25 minutes or until bubbly. Sprinkle with chopped parsley, if desired.

By Robin from Washington, IA

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