ThriftyFun Recipes - April 24, 2008

Thank you Clair, Robin, DIPTI, Barbara, Stephanie, Luana and S for today's tips and recipes!

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Recipe Requests:

• Looking For "Baked Tomatoes" Recipe
• Looking For Ham, Cheese and Potato Casserole Recipe

Today's Food Tips:

• Carafes for Coffee and Tea
• Prepare Veggies For Use After Shopping

Today's Contest Recipes:

• Stuffed Chicken Breasts With Black Raspberry Glaze
• Banana Tart
• Easy Frozen Pizza Slices
• Herbed Halibut in Lime Butter

Robins's Recipe Corner:

• Company Tuna Bake
• Pineapple Salad with Cooked Topping
• Shrimp and Cheese Casserole
• Bean and Pea Salad
• Applesauce Spice Cake
• Chicken Enchiladas

Crafting for Fun and Money!

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Looking For "Baked Tomatoes" Recipe

My ex daughter-in-law used to fix a dish she just called baked tomatoes. I asked her for the recipe, but she said it was her secret. She did tell me it was fresh tomatoes and four kinds of cheese. That's all I know.

I think either ricotta or cottage cheese was in there, but I don't know what else. It was very moist, almost juicy and tasted wonderful. I've searched lots of websites but can't find anything like it. Does anyone have any suggestions for this?

Di from Wilsonville, OR

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Looking For Ham, Cheese and Potato Casserole Recipe

About a million years ago, actually the early 70's, the cafeteria at Motorola SPD fixed a really good ham, potato and cheese casserole. If I use Betty Crocker au gratin potatoes, add a little extra cheese and some ham, it comes kinda close but just isn't quite right. I've searched several cooking websites but still don't quite have it. Any suggestions?

Di from Wilsonville, OR

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Carafes for Coffee and Tea

I bought two carafes; one for coffee and one for tea. As soon as I make either, I pour it into it's designated carafe. Instead of sitting on the hotplate or having to be reheated over and over it's ready anytime and tastes better too. Saves on my electric bill.

By Barbara C. from Park Ridge, IL

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Prepare Veggies For Use After Shopping

After you buy fresh produce, try to wash, peel, chop and freeze them in plastic zipper bags as soon as possible. REMEMBER to store all the peels and trimming together in another zipper bag and freeze, until enough in quantity. Put all the peels/trims in a stockpot with lots of water, a few garlic cloves, an inch of ginger, some herbs, some spices like cloves, cinnamon etc., cover and bring to a boil. Simmer for an hour or two. Cool and strain stock. Either bottle it or freeze as icecubes.

Advantages:

1. Veggies ready to use and no wastage by rotting in the corner of the fridge shelf.
2. Homemade preservative-free aromatic vegetable stock has more nutrients and flavour than plain water. Use as-is with some seasoning as soup, or use in stews, soups etc. for more oomph!

By DIPTI from IRVING, TX

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Stuffed Chicken Breasts With Black Raspberry Glaze

Ingredients

• 8 halved boneless skinless chicken breasts, flattened and dusted with salt, paprika, and garlic powder.
• 1 package Herb Seasoned Wild and Long Grain rice
• 1/2 cup slivered almonds
• 1/2 cup butter
• 1/2 cup seedless black raspberry jam
• 1/2 cup honey
• 2 Tbsp. frozen orange juice concentrate (undiluted)
• 1 tsp. finely grated orange peel

Directions

Make Wild Rice and Almond stuffing (I often double): cook 1 package of herb seasoned long grain and wild rice according to package directions (except substitute chicken broth for water). When done, stir in 1/2 cup toasted slivered almonds

Place one part stuffing in the center of each chicken breast. Roll and secure with a wooden toothpick. Dust stuffed breast lightly with flour. Melt 1/2 cup butter in a 9x13 inch baking pan and roll stuffed breasts in the melted butter. Bake in a 325 degree F oven for 40 minutes before basting.

In the meantime, make the Black Raspberry Honey Glaze by heating the following ingredients and stirring until blended: 1/2 cup seedless black raspberry jam, 1/2 cup honey, 2 Tbsp. frozen orange juice concentrate (undiluted), 1 tsp. finely grated orange peel.

Baste chicken with the Black Raspberry Honey Glaze. Continue baking and baste chicken every 10 minutes until chicken is tender and highly glazed (about 30 minutes).

By Stephanie from Hillsboro, OR

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Banana Tart

Cooking is very complicated but if you learn techniques you can be a professional chef. My cooking tips are:

• Always look ahead on what you think people will like
• Combine different dishes (never hurts to try)
• Have fun

Ingredients

• 4 cups of chopped bananas
• store bought pizza dough
• 5 cups of sugar
• cream/milk
• chocolate (optional)

• roller
• paddle

Directions

Fold cream/milk with 2 cups and bananas. Mix dough with 3 cups of sugar. Roll out dough. Fill dough with banana mixture. Press sides to hold together. Bake until crispy brown.

Enjoy this delicious treat!

By Luana from Nanakuli, HI

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Easy Frozen Pizza Slices

You won't buy frozen pizza for your kids when you hear this tip. When my boys were young, I used to make my them pizza out of a loaf of bread. I would open a can of marinara sauce, spread on each slice, top with a sprinkle of mozzarella and carefully stack each prepared slice back inside the bread bag loaf, tie it and chuck it in the freezer. My kids had endless pizza slices which cost me pennies to make, and the excess sauce and cheese I froze as well. This was their favorite after school snack that they would pop in the microwave for 1 minute

By S from Umm al Quain, UAE

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Herbed Halibut in Lime Butter
By Claire Bush

Halibut is a firm white fish that's very lowfat and loaded with protein. A 2-lb bag of frozen filets is $19 in Costco; enough for two meals for a family of four. Here's a simple one dish meal that can be prepared in under an hour.

Ingredients

• 4 halibut filets, thawed overnight in refrigerator (place in glass dish and cover with plastic wrap)
• 1/4 cup lime juice
• 1/4 cup white wine or apple juice (optional)
• 1/2 can chicken broth
• 1/2 tsp. each: tarragon, basil, oregano, dried parsley
• 1 bay leaf
• Butter or margarine
• Salt and pepper

Directions

Preheat oven to 400 degrees F. Arrange thawed filets in 13x9 inch pyrex baking dish. Dot with butter or margarine. Sprinkle herbs over fish. Add lime juice, white wine or apple juice, and chicken broth, and salt and pepper.

Bake uncovered 30-35 minutes until fish flakes easily with fork. Remove bay leaf before serving.

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Company Tuna Bake

Cook 1 cup macaroni; drain. Soften one 3 oz. pkg. cream cheese; blend in 1 can cream of mushroom soup, using electric mixer or rotary beater. Stir in one can tuna, drained and flaked, 1 Tbsp. chopped onion, 1 Tbsp. prepared mustard and 1/2 cup milk. Add cooked macaroni. Put mixture in a 1 1/2 qt. casserole. Sprinkle with 1/2 cup dry bread crumbs and 2 Tbsp. melted margarine. Bake at 375 degrees F for 20-25 minutes or until heated through.

By Robin from Washington, IA

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Pineapple Salad with Cooked Topping

Ingredients

• 1 pkg. lemon gelatin (3 oz.)
• 1 pkg. orange gelatin (3 oz.)
• 2 cups hot water
• 1 1/2 cups cold water
• 2 bananas, diced
• 1 can crushed pineapple (15 oz.)
• 10 regular or 40 small marshmallows
• chopped pecans (opt.)

• 1 egg, beaten
• 2 Tbsp. flour
• 2 Tbsp. butter
• 1/2 cup sugar
• 1 cup pineapple juice
• 1 cup whipped cream

Directions

Dissolve gelatins in hot water. Add rest of ingredients, mix well and chill in 2 qt. casserole. Spread topping over congealed salad. Sprinkle with chopped pecans on top if desired. Chill until serving.

For topping: mix all ingredients except cream together and cook over low heat until thick.

By Robin from Washington, iA

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Shrimp and Cheese Casserole

Ingredients

• 6 slices white bread
• 1/2 lb. cheddar cheese
• 1 1/2 lb. cooked shrimp
• 1/4 cup melted butter
• 1/2 tsp. dry mustard
• salt
• 3 whole eggs, beaten
• 2 cup milk

Directions

Break bread in quarter-size pieces. Break cheese in bite-size pieces. Arrange shrimp, bread and cheese in several layers in greased 1 1/2 qt. casserole. Pour butter over this mixture. Beat eggs and add mustard and salt to eggs. Add milk. Mix together and pour over ingredients in casserole. Let stand a minimum of 3 hours, preferable overnight in refrigerator, covered. Bake at 350 degrees F for 1 hour, covered.

Note: You can double the recipe by doubling the shrimp, but it is not necessary to double the sauce.

By Robin from Washington, IA

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Bean and Pea Salad

Ingredients

• 1 can French style green beans
• 1 can small peas
• 1 small can pimento, diced
• 1 green pepper, diced
• 4 sticks celery, chopped
• 1 small onion, chopped

• 1 cup sugar
• 1 cup vinegar
• 1/2 cup salad oil
• 1 Tbsp. salt
• 1/2 tsp. paprika

Directions

Drain well and mix the dressing. Pour over drained vegetables; let stand overnight. Serve.

By Robin from Washington, IA

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Applesauce Spice Cake

Ingredients

• 1/2 cup butter or shortening
• 1 cup sugar
• 2 eggs, beaten lightly
• 1/2 cup chopped nuts
• 1 cup chopped raisins
• 2 cups sifted cake flour
• 1 tsp. baking soda
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon
• 1 cup unsweetened applesauce

Directions

Cream shortening and sugar together until fluffy. Add eggs and mix thoroughly. Add nuts and raisins. Sift dry ingredients together 3 times and add alternately with applesauce to creamed mixture, beating thoroughly after each addition. Pour into a greased loaf pan and bake in a moderate oven (350 degrees F) for 1 hour. If baked in layers, bake only 25 minutes. Makes 1 loaf or 2 (9 inch) layers.

By Robin from Washington, IA

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Chicken Enchiladas

Ingredients

• 18 tortillas
• 1/2 cup vegetable oil

• 2 cups cooked chicken, cut in bite-size pieces
• 2 cups sour cream
• 1 cup grated brick cheese
• 1 Tbsp. grated onion
• salt and pepper

• 1/4 cup chopped onion
• 2 Tbsp. butter
• 2 cans (10 oz. each) Rotel tomatoes
• 1 can tomato sauce (15 oz.)
• 1 tsp. chili powder
• 1 tsp. oregano
• 1 cup grated brick or cheddar cheese

Directions

For sauce: saute' onion in butter. In saucepan mix tomatoes, tomato sauce, onion, chili powder and oregano. Heat until blended.

Soften tortillas in hot oil for 5 seconds for each side. Put chicken filling in tortillas and roll. Place on plates that can go in oven with 3 enchiladas on each plate. If necessary to cook in shallow casserole save extra sauce to serve to the side. Put sauce on and around enchiladas and sprinkle with extra cheese. Bake at 350 degrees F until hot or bubbly.

By Robin from Washington, IA

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