ThriftyFun Recipes - May 28, 2008

Thank you Connie, Mary, Tami, Robin, Bobbie, Emma, Noella, Jean and Barbara for today's tips and recipes!

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Today's Food Tips:

• Try a Flat Iron Steak
• Frugal Tips For Grocery Shopping
• Hotdog Buns For Breadsticks

Today's Contest Recipes:

• Broccoli and Cauliflower Salad
• Quick Ranch Chicken
• Two Potato Salad
• Stuffed Green Peppers
• Banana Cream Pie

Robins's Recipe Corner:

• Can Opener Salad
• Carrot Ring
• Cheezy Broccoli
• Five Hour Beef Stew
• Cherry Coffee Cake
• Chicken Casserole Recipes

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Try a Flat Iron Steak

If you haven't tried a Flat Iron Steak, it's an economical cut of beef and you should try it. I can buy a $7.00 steak, $5.00 if you have a Kroger's card and feed three adults. What they call Flat Iron Steak at Wal-Mart isn't the real deal. Krogers is the only store around here that I know for sure carries them, but I'm sure there are other stores in other areas that do.

Make sure the meat is at room temperature and season your favorite way. Cook on a grill, moderate heat, for about 9-10 minutes per side. Don't flip it back and forth, just cook one side and then the other. Let rest 5 minutes and then slice diagonally; very important. Most of the time, you'll have a very flavorful, tender steak. I've found I can count on it being more tender than Sirloin or Rib Eye. You can cook it in a heavy, lightly greased skillet, but I haven't tried that. Check this cut of meat out on the Internet for additional information and recipes.

Source: My daughter-in-law that lives in Kansas told me about it and she does cook it in a skillet.

By Emma from N. Richland Hills, TX

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Frugal Tips For Grocery Shopping

After making a trip to the grocery store and seeing the continued escalation of food prices, I thought this would be a good time to remind all of us, me included of tips for saving money!

• I ALWAYS make a list and stick to it!
• While making my list, I go clip the coupons for items on my list and put them in a envelope to carry with me.
• I buy almost all store brands, unless I have a coupon on a national brand that brings the price lower then the store brand.
• Look at the unit price on the items you are buying, sometimes it is not less expensive to buy a larger package or can.
• I do not go to the store if I have not had breakfast or lunch, depending on the time of day I am running other errands.
• I am growing my own fresh herbs.
• The local farmer's market is now open. If you have one in your area, call some friends and carpool together for really fresh produce at (usually better prices), you still have to know your prices.
• Also, shopping with a friend or two lets you share larger purchases and split the amount.
• When checking out at the grocery store, ask the checker to wait if your cart isn't unloaded, so you can watch the prices as they scan. The store I shop at will give you one item free, is it scans incorrectly.
• Buy reduced bakery products and freeze them as soon as you get home. I have also purchased some reduced meat if it still looks and smells good. I rinse the meat when I get home and package for the freezer if I am not using that day.
• If you can do it, shop once a month or at least every two weeks, this really does save me money.
• Clean out the refrigerator, before shopping and use up what you have.
• I purchased some of the green bags advertised on TV at the local Bed Bath and Beyond store, so I did not have to pay shipping. They really work at giving my produce a longer storage life!

By Bobbie from Rockwall, TX

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Hotdog Buns For Breadsticks

Last night for dinner I had Stouffer's Lasagna - baked in the oven. I always like to have either garlic toast or breadsticks when I serve Lasagna, but realized that I'd failed to buy some. Then it dawned on me!

I took hot dog buns left from a couple of nights previously, mixed garlic powder with butter and buttered the hot dog buns. I had no recipe for mixing the garlic powder and butter, so I added garlic powder until I could smell it in the butter. After buttering the hot dog buns, I sprinkled a bit more garlic powder on them before putting them into the oven. After taking the Lasagna out, I baked the hot dog buns for about 8 minutes at the same temperature as the Lasagna.

They were as good as breadsticks bought at the store.

By Noella from Bolivar, MO

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Broccoli and Cauliflower Salad

Cut up broccoli and cauliflower in bite sized pieces. Add:

• cubed cheese
• bacon bits
• 1/2 green pepper
• onion, chopped (2 Tbsp.)
• 1 cup sour cream
• 1/4 cup sugar
• 1 Tbsp. vinegar
• 1/8 tsp
• Tabasco sauce (optional)
• 1/8 tsp. Worchestshire sauce

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Quick Ranch Chicken

Here is a tip when you are in a hurry about what to do about dinner and have either chicken or pork chops out. Found a great recipe. All you do is take ranch dressing and coat your meat and then take bread crumbs and mix with Parmesan cheese. Then bake as usual. It is really good and you can use any kind of ranch dressing and also you can season your bread crumbs too. Hubby loves it.

By Barbara from Shoemakersville, PA

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Two Potato Salad

Ingredients

• 2 Sweet Potatoes, cubed
• 3 White Potatoes, cubed
• 2 eggs
• relish
• salt and pepper to taste
• mayo (not Miracle Whip)

Directions

Boil the potatoes and the eggs about 20 minutes and drain. Peel the eggs and chop finely. Add eggs and potatoes to a bowl add relish, salt and pepper. Add mayo until to get the constituency you like as I like it with less mayo than most. Chill. You can also add chopped onions.

By Tami from St Augustine, FL

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Stuffed Green Peppers

Ingredients

• 6 green peppers

• 1-1/2 to 2 lb. ground meat
• 1/2 cup grated onions
• 1 cup raw rice
• 1/2 cup finely chopped celery
• 3 eggs
• 1 tsp. salt
• 1 Tbsp. fresh-ground pepper
• 1/2 cup bread crumbs
• 1 cup tomato juice and milk to make quite moist.

• 4 cups tomato soup
• 1 cup tomato juice
• 1 can tomato sauce

Directions

Remove tops, membranes and seeds from peppers. Mix all ingredients for stuffing and fill peppers If any mixture remains form into 2-inch balls and place all in baking dish or small roaster pan. Cover with sauce. Spoon sauce over peppers during baking period. Bake 2-1/2 hours at 325 degrees F. serves 6-8

Source: Found in "Ideals Family Cookbook" by Arlene Steelman

By Mary from Cocoa, FL

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Banana Cream Pie

This recipe makes 2 pies

Ingredients

• 2 graham oatmeal crusts, cooled
• 3 large bananas, sliced and mixed with a bit of fresh squeezed lemon juice (I slice 4 bananas)
• 6 oz. Jell-O Banana Cream Pudding Mix
• 1-1/2 cups cold milk (2% ok)
• 1 can sweetened condensed milk, chilled
• 16 oz. Cool Whip (or any whipped topping)

Directions

Mix pudding and cold milk well, and while it thickens, line crusts with bananas. When pudding has thickened some, add sweetened condensed milk to it and mix well. Stir 4 oz. Cool Whip into pudding mix and top bananas evenly. Cover pies well and chill for 1 hour at least. Better chilled longer. Remove and top with remaining Cool Whip. Serve immediately.

By Connie from Cotter, AR

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Can Opener Salad

Ingredients

• 1 can peach pie filling (21 oz.)
• 1 can mandarin oranges, drained
• 1 cup mini marshmallows
• 1 can pineapple tidbits, drained (20oz)
• 2 apples, diced

Directions

Combine all ingredients in bowl. Chill overnight.

By Robin from Washington, IA

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Carrot Ring

Ingredients

• 3/4 cup shortening
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp. soda
• 1 1/4 cup sifted flour
• 1 cup grated carrots
• 1 Tbsp. lemon juice

Directions

Cream shortening and sugar in bowl until fluffy. Beat in egg. Combine dry ingredients. Add to creamed mixture, blending well. Stir in remaining ingredients with 1 tablespoon water, mixing thoroughly. Place in greased 1 1/2 qt. ring mold. Bake at 350 degrees F for 45 minutes.

By Robin from Washington, IA

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Cheezy Broccoli

Ingredients

• 2 packages frozen chopped broccoli (10 oz. each)
• 2 cups Minute Rice
• 2 cans cream of chicken soup
• 1 cup milk
• 1 jar Cheez Whiz (16oz.)
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1 can sliced water chestnuts, drained

Directions

Cook unopened broccoli in microwave for 4-5 minutes, turning over after 2 minutes. Drain broccoli, separate stalks and set aside. Combine next 6 ingredients in large microwave dish. Cook for 2-5 minutes or until cheese melts. Add 3/4 cup water, onion, celery, water chestnuts and broccoli, stirring thoroughly. Spoon into 2 lightly greased 10x6 inch microwave dishes. Cook 1 at a time, for 12-15 minutes, rotating after 5 minutes. Let stand for 5 minutes before serving.

By Robin from Washington, IA

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Five Hour Beef Stew

Ingredients

• 2 lb. beef chuck, cut in cubes
• 6 medium carrots, cut in chunks
• 3 potatoes, cut in chunks
• 1 onion, diced
• 5 stalks celery, sliced
• 2 1/2 cups stewed tomatoes (do not drain)
• 1 Tbsp. sugar
• 4 Tbsp. Minute Tapioca
• salt and pepper, to taste

Directions

Place all ingredients in Dutch oven. Cover and bake for 5 hours at 250 degrees F. You can brown the beef first, if you want.

By Robin from Washington, IA

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Cherry Coffee Cake

Ingredients

• 1 cup margarine
• 1 1/2 cups sugar
• 4 eggs, added 1 at a time, beating after each
• 1 tsp. vanilla
• 3 cups flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 can cherry pie filling (any pie filling may be used)

Directions

Cream margarine and sugar; add 1 egg at a time, beating after each. Add vanilla and dry ingredients. Save out 1 cup of batter. Pour batter in a 9x13 inch greased pan. Put on cherry filling and cover with remaining batter spooned on cherries. Bake at 350 degrees F for 40 minutes. Drizzle with powdered sugar icing while hot.

By Robin from Washington, IA

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Chicken Casserole Recipes

Ingredients

• 4 cups bite-size cooked chicken
• 2 cups chopped celery (bite-size)
• 2 cans sliced water chestnuts (8oz. each)
• 2 cups cooked rice
• 2 cans cream of chicken soup, undiluted
• 1 1/2 cups mayonnaise
• 2 tsp. chopped onion
• 2 tsp. lemon juice
• 2 tsp. salt

Directions

Toss together and spread in 9x13 inch pan. Melt one stick margarine. Add 2 cups whole cornflakes and 1 cup slivered or sliced almonds. Spoon over chicken mixture. Bake 350 degrees F for 45 minutes.

By Robin from Washington, IA

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