ThriftyFun Recipes - July 21, 2008

Thank you Peggy, Scott, Liz, Robin, U*u*U, Barbara, Connie and Sandie for today's tips and recipes!

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Recipe Requests:

• Recipe For Diabetic Angel Food Cake
• Recipes To Use Pantry Items
• Using Leftover Beef Brisket

Today's Food Tips:

• Store Microwave Cookwear On Top Of Microwave
• Save Net Bags For Produce

Today's Contest Recipes:

• Strawberry Milkshakes
• BLT Dip
• Blueberry Monkey Bread
• Beef and Barley Salad
• Fruit Ball

Robins's Recipe Corner:

• Green Enchiladas
• Potato Quiche Idaho
• Creamy Ham and Noodle Salad
• Quick Rolls
• Crunchy Chicken Crescents
• Old-Fashioned Dried Apple Cake

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.

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Recipe For Diabetic Angel Food Cake

I need a diabetic Angel food cake recipe. Can anyone help me?

Jay from Laurel, Delaware

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Recipes To Use Pantry Items

After being trapped at my camper for a week while my car was in the shop, I've decided to really stock up the pantry! Does anyone have recipes for meals, snacks or desserts that can be made totally (or mostly) from the pantry with shelf stable ingredients?

Ray from Cleveland, Ohio

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Using Leftover Beef Brisket

Any ideas on using leftover beef brisket? Thanks.


Mary from Huntley, MT

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Store Microwave Cookwear On Top Of Microwave

I nest all of my glass microwave cooking pots and bowls and keep them on top of the microwave. I never have to search. They're all right there when I need them.

Source: desperate try for kitchen organization

By U*u*U

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Save Net Bags For Produce

To save bringing home all those plastic produce bags, I save all the net bags that oranges, onions, etc. come in and take them to the store to put my fruits and vegs in them. They have almost no weight, so don't worry about paying extra at the scale. They wash and dry easy too!

By Barbara from B.C. Canada

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Strawberry Milkshakes

Ingredients

• 1 1/2 pints strawberry ice cream
• 1 cup whole milk
• 1/4 cup sugar
• 1/4 cup fresh strawberries (or frozen)

Directions

Pulse all of the ingredients in a blender until the ice cream begins to break down, about 5 pulses, then blend on high until completely smooth.

Serves 4

By Connie from Cotter, AR

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BLT Dip

Ingredients

• crumbled cooked bacon
• 2 cups Hellmans (mayonnaise)
• 2 cups sour cream,
• Tomatoes, slice open/cut out all seeds and drain)
• Lettuce to garnish (optional)
• 1 loaf of bread to toast

Directions

Mix together the mayonnaise, sour cream, crumbled bacon, and tomatoes. Chill dip 2 hours or more before serving. Right before serving, sprinkle chopped lettuce on top of dip for garnish.

Toast a loaf of bread and cut into quarters before serving. Never make the toast until you're ready to serve. This recipe can also be made without tomatoes for those who don't like them.

Source: I found this recipe at my future daughter in law's bachelorette party. What a great dip!

By Sandie from Curtice, Oh

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Blueberry Monkey Bread

Ingredients

• 2/3 cup sugar
• 1 Tbsp. cinnamon
• 4 10 oz. cans refrigerated biscuits
• 1 1/4 cups dry packed frozen blueberries
• 2/3 cup brown sugar
• 10 Tbsp. butter or margarine
• 1 tsp. vanilla
• 1 Tbsp. cinnamon
• 1 cup dry packed frozen blueberries

Directions

Preheat oven to 350 degrees F. Thoroughly grease a 10 inch tube pan. Mix sugar and cinnamon. Cut biscuits into quarters. Roll each piece in cinnamon sugar mixture. Arrange 1/4 of the biscuits and blueberries in pan. Repeat with remaining biscuits and blueberries. Covering blueberries in one layer with biscuits in next layer.

In saucepan, combine brown sugar, butter, vanilla, cinnamon and the additional cup of blueberries. Bring to a boil. Reduce heat and cook stirring frequently until sugar is dissolved and butter is melted. Pour over biscuits in pan. Bake for 65 minutes or until done.

By Liz from Bisbee, Az

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Beef and Barley Salad

Ingredients

• 1 cup barley
• 3 cups beef broth
• 4 cloves garlic, unpeeled
• 1 Tbsp. extra virgin olive oil (I like a little more)
• 2 Tbsp. lemon juice (lime works)
• 6-8 oz. roast beef or left over steak cut into strips
• 1 cup chopped red onions (sweet onions work)
• 1/4 cup fresh cilantro minced (I use less)

Directions

Heat 2.5 cups of stock. Add barley, garlic and salt to taste (depends on the salt in the broth) it should be slightly salty. Stir and bring to boil, cover and simmer for 20-30 minutes until tender but firm. Spread on tray or cookie sheet to speed cooling. Remove garlic gloves, remove form skin, smash with flat side of knife to puree.

Dressing: Place 1/2 cup of broth, garlic, oil, juice, in a jar with a tight fitting lid, shake until well blended. In a bowl, combine barley, beef, onion and cilantro with dressing. This tastes best if done the day ahead and refrigerated.

Options:

• Red and green pepper, roasted and cut into strips
• Jalapeno chile, minced
• Grape, cherry tomatoes or sun dried tomatoes cut in to strips, added just before serving or use oil from some sun dried tomatoes for the olive oil
• Crumbled feta cheese, if using, lower the salt when cooking the barley
• Smoked mozzarella, diced the to the size of the barley

Source: This came from the Chicago Tribune years ago, but has been modified as the years went by.

By Scott E. from Chicago

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Fruit Ball

Ingredients

• 2 8 oz. packages of cream cheese
• 1 small package of instant vanilla pudding
• 2 Tbsp. of sugar
• 15-17 oz. can of fruit cocktail, WELL DRAINED

Directions

Mix cream cheese, sugar and pudding until well blended and then gently mix in fruit cocktail. Shape into a ball and put in refrigerator for a couple of hours to meld the flavors, Serve with cinnamon graham crackers. This is very yummy.

Source: A friend brought this to a picnic I was at I have no idea where she got the recipe or if she made it up.

By Peggy from Ohio

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Green Enchiladas

Ingredients

• 1 lb. ground beef
• 1 tsp. salt
• 1/4 tsp. minced garlic
• 1 can cream of chicken soup
• 1/2-3/4 cup evaporated milk
• 1 lb. Velveeta cheese
• 1 package green onions dip mix
• 1 small can green chilies
• 1 small jar pimento
• 1/2 lb. longhorn cheese, grated
• 1 cup chopped onion
• 18 tortillas
• 1/2 cup oil

Directions

Brown ground beef in skillet, stirring until crumbly. Season and set aside to cool. Combine next 6 ingredients in double boiler, heating until Velveeta melts. Mix longhorn cheese and onion with ground beef. Soften tortillas, one at a time, in hot oil in skillet. Spoon 1-2 tablespoons of ground beef mixture on each tortilla and roll up. Place in 8x10 inch baking dish. Top with cheese sauce. Bake, covered, at 350 degrees F for 30 minutes.

By Robin from Washington, IA

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Potato Quiche Idaho

Ingredients

• 4 Idaho potatoes
• 6 eggs
• 2 t. salt
• 1/4 t. white pepper
• 1 t. ground nutmeg
• 1/4 lb. fresh mushrooms, sliced
• 1/3 c. chopped red pepper
• 2 T. butter
• 1/4 lb. Colby cheese, diced
• 2 c. skim milk
• 1 t. pepper

Directions

Prick potatoes with fork. Bake at 425 degrees F for 45-50 minutes or until tender. Cut hot potatoes in half, scooping out pulp into bowl. Mash potato pulp well. Add 1 beaten egg, 1 teaspoon salt, white pepper and 1 teaspoon nutmeg, mixing well. Press into deep 9 inch pie plate and prick with fork. Bake at 425 degrees F for 1 minutes. Remove from oven and cool slightly. Reduce temperature to 325 degrees F. Saute' mushrooms and red pepper in butter in skillet until tender. Arrange sauteed vegetables and cheese in pie shell. Beat 5 eggs with remaining ingredients in bowl. Pour over vegetables and cheese. Bake at 325 degrees F for 30 minutes or until quiche tests done. Cool for 15 minutes before serving.

By Robin from Washington, IA

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Creamy Ham and Noodle Salad

Ingredients

• 2 cups rotini noodles
• 2 cups cooked ham, cubed
• 1 medium green pepper, diced
• 1 can sweetened condensed milk
• 3/4 cup lime juice
• 1/4 cup oil
• 1/4 cup prepared mustard
• 2 tsp. onion salt
• 1 Tbsp. celery seed

Directions

Cook noodles using package directions. Combine noodles with ham and green pepper in large bowl, tossing to mix. Blend remaining ingredients in small bowl until smooth. Pour dressing over noodle mixture, mixing well. Chill for 3 hours or longer.

By Robin from Washington, IA

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Quick Rolls

Ingredients

• 2 cups flour
• 1 tsp. baking powder
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. soda
• 1/3 cup shortening
• 1 package yeast
• 3/4 cup buttermilk
• melted butter

Directions

Sift dry ingredients together into bowl. Cut in shortening until crumbly. Dissolve yeast in 1/4 cup warm water. Add buttermilk. Stir into dry ingredients, mixing well. Knead lightly on floured surface. Roll to 1/4 inch thickness and cut with biscuit cutter. Dip in butter. Fold in half and place on greased cookie sheet. Let rise for 1 hour. Bake at 425 degrees F for 12 minutes.

By Robin from Washington, Ia

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Crunchy Chicken Crescents

Ingredients

• 2 Tbsp. margarine, softened
• 2 packages cream cheese with chives, softened (3oz. each)
• 1 1/2 cups cubed cooked chicken
• 1 package crescent dinner rolls, separated (8 count)
• 3/4 cup melted margarine
• 1 cup seasoned stuffing mix

Directions

Cream softened margarine and cream cheese together in bowl. Add chicken, mixing well. Spoon 1/4 cup chicken mixture onto each roll. Wrap dough to enclose filling, sealing well. Dip each roll into melted margarine. Coat with stuffing mix. Place on baking sheet. Bake at 375 degrees F for 20 minutes.

By Robin from Washington, IA

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Old-Fashioned Dried Apple Cake

Ingredients

• 1 cup butter
• 2 cups sugar
• 2 cups blackberry jam
• 2 1/2 cups cooked dried apples
• 4 cups flour
• 3 tsp. soda
• 2 tsp. nutmeg
• 2 tsp. allspice
• 2 tsp. cinnamon
• 1 lb. raisins
• 1 1/2 cups chopped nuts
• 1 cup chopped dates

Directions

Cream butter and sugar together in large bowl. Add jam and apples, beating well. Sift dry ingredients together. Combine 1 cup flour mixture with raisins, nuts and dates, tossing to coat. Add remaining flour mixture to creamed mixture, mixing well. Fold floured fruits into batter. Pour into large greased and floured tube pan. Bake at 300 degrees F for 2 1/2 hours. Place pan in hot water in oven during last 1 hour. Store in airtight container with sliced fresh apples for 1 week before serving.

By Robin from Washington, IA

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