ThriftyFun Recipes - November 7, 2008

Thank you Laura, Britt, Bethany, Bobbie, Wendy, Lisa, Jessica, Raymonde and Robin for today's tips and recipes!

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Recipe Requests:

• Changing the Texture of Cooked Oatmeal
• Low Carb Recipes and Tips
• Recipes for Electric Deep Fryer
• Cider Vs. White Vinegar

Today's Food Tips:

• Saving Take-out Condiments For Lunch Bags
• Brown Bag Microwave Popcorn
• Making Lasagna Affordable

Today's Contest Recipes:

• The Ultimate Basic Fresh Pies All Year Long
• Cornucopia Cracker
• Two Dairy Free Mixes in a Jar
• Pumpkin Cheese Ball (Bacon Cheddar Cheese Ball)
• Macaroni Garden Salad

Robins's Recipe Corner:

• Pico De Gallo
• Soft Sugar Cookies
• Cottage Meat Loaf
• Apple Slaw
• Butterhorn Rolls
• Short Cut Lemon Pie

Crafting for Fun and Money!

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Changing the Texture of Cooked Oatmeal

I like the flavor of oatmeal and its health benefits, but I'm picky when it comes to textures and can't eat it prepared the traditional way with water. Does anyone have another way of cooking oatmeal so its texture is different?

Kim from WI

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Low Carb Recipes and Tips

I was wondering what some of your favorite low-carb recipes are? Thanks.

Tammy from MO

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Recipes for Electric Deep Fryer

I am looking for recipes for an electric deep fryer (ie. chicken, fried mushrooms, potato chips, donuts).

Linda

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Cider Vs. White Vinegar

Are cider and white vinegar interchangeable, such as using in foods?

Kathy from Sioux City, Iowa

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Saving Take-out Condiments For Lunch Bags

Save those packs of mayo, mustard, ketchup, relish, lemon juice, honey, etc. Put them in a bowl in the frig. When you need some for your lunch bag there you are. No mess or fuss.

Source: My sister, did this for her kids.

By Laura from Spartanburg, S.C.

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Brown Bag Microwave Popcorn

One of my friends suggested I try popping popcorn in a brown paper bag in the microwave for a healthier snack. I just tried it, and it worked great! Just put about 1/4 cup popcorn kernels into a brown paper lunch bag. Adding more will be a waste because the popped corn will start to burn. Fold over the top a few times, (don't staple, as some directions suggest), and pop in the microwave on high for about two minutes. Not only does it pop as healthy as air popped, but you don't have the maintenance of a contraption and the cost of popcorn kernels is significantly less than buying microwave popcorn. And you can re-use the paper bag to pop more popcorn.

By Britt from Boston, MA

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Making Lasagna Affordable

I use coupons and sales to get all the ingredients for lasagna. Many times you can find big sales and use a dollar off coupon for sauces, and cheeses. I also get ground beef on sale and precook it on the weekends. Cooking this up on the weekend helps me save on heating my house on the weekend, and I pack it for my husband's lunches throughout the week and he saves on buying lunch.

By Bethany from SC

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The Ultimate Basic Fresh Pies All Year Long

Prepare your favorite pastry for a double crust 9 inch pie.

To make the filling : Mix together dry ingredients. Toss with the fresh cut fruit and lemon juice, if used. Turn into pastry-lined pie plate. Dot with margarine. Make several slits in the top crust. Cover pie with top pastry; seal and flute the edge. Bake as directed until brown. Cool and serve. Here are the very simple, easy recipes. I am starting with Apple first since apples are in season right now.

Apple

• 3/4 cup sugar
• 1 Tbsp. corn starch
• 1 tsp. cinnamon
• 6 cups, sliced apples
• 1 Tbsp. lemon juice
• 1 Tbsp. butter or margarine

Peach

• 3/4 cup sugar
• 2 1/2 Tbsp. corn starch
• 1/2 tsp. cinnamon
• 6 cups sliced peaches
• 1 Tbsp. lemon juice
• 1 Tbsp. margarine or butter

Cherry

• 3/4 cup sugar
• 3 Tbsp. corn starch
• 1/2 tsp. salt
• 2 cans (1 lb. each) pitted sour red cherries, drained with 1/3 cup of the juice reserved
• 1/4 tsp. almond extract
• 1 Tbsp. margarine or butter

Blueberry

• 1 cup sugar
• 2 1/2 Tbsp. cornstarch
• 4 cups blueberries
• 1 Tbsp. margarine or butter

Pear

• 1/2 cup firmly packed brown sugar
• 3 Tbsp. corn starch
• 1/2 tsp ginger
• 1/8 tsp salt
• 4 1/2 cups thinly siced pears
• 1 Tbsp. lemon juice
• 1 Tbsp. margarine or butter

Strawberry

• 1 cup sugar
• 2 1/2 Tbsp. corn starch
• 4 cups sliced, hulled strawberries
• 1 Tbsp. margarine or butter

Rhubarb

• 1 1/4 cup sugar
• 2 1/2 teas. corn starch
• 2 tsp. orange rind
• 1/4 tsp salt
• 5 cups of Rhubarb cut into 1 inch pieces
• 1 Tbsp. margarine or butter

Source: I have had this tear out and keep in your kitchen page forever. I believe it is from Argo cornstarch. These recipes are so basic and simple to follow and I have actually worn this page out. I put it into a sheet protector today so I can continue to use these wonderful pie recipes. My family loves pie best of any desert. I use to make my own pie crust, but today I watch for pie crust on sale at the grocery store. Enjoy!

By Bobbie from Rockwall

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Cornucopia Cracker

Cornucopia Cracker was so delicious that my daughter ate it before I could take a picture. Her preschool made a tasty treat of Ritz cracker, white frosting to make everything stick, bugles for the basket and then colorful cereal balls (like Trix cereal) for the fruit.

Source: Triple C Nursery School, Quakertown, PA

By Wendy S from Coopersburg, PA

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Two Dairy Free Mixes in a Jar

I know a few people who are lactose intolerant and myself I don't eat dairy. I wanted to make some dry mixes for them for gifts, here are two recipes I came up with. Both worked out great!

Instant Soy Hot Chocolate Mix

Mix the following in a blender:

• 1 cup cocoa
• 1 cup icing sugar
• 1/2 cup non dairy creamer (vanilla is good)
• 1/2 instant soy milk powder

Instructions: Add 2 Tbsp. of mix to 1 cup of hot water or to taste.

Vegan Pancake Mix

Mix the following in a blender:

• 4 cups flour
• 4 Tbsp. sugar
• 4 Tbsp. baking powder
• 1/2 tsp. salt
• 1/3 cup soy milk powder

By Lisa from Halifax

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Pumpkin Cheese Ball (Bacon Cheddar Cheese Ball)

Ingredients

• 16 oz of softened cream cheese
• 1/2 lb. of grated sharp cheddar cheese
• 1/2 cup of chopped green onions
• 6 slices of bacon cooked and crumbled
• 1 clove garlic minced
• 3 Tbsp. of pimento minced
• 3 Tbsp. fresh minced parsley
• 1 stalk of celery cut in half

Directions

Mix all ingredients together and form a ball. Place on serving dish. Use fingers or a knife to score down the sides like a pumpkin. Place in refrigerator overnight so that all the flavors can come together. Just before serving stick celery in the top of your pumpkin to form the vine. Serve with crackers or veggies. Enjoy!

Source: CDkitchen.com

By Jessica from Wooster, AR

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Macaroni Garden Salad

Ingredients

• 1 cup cooked elbow macaroni
• 1 medium tomato, seeded and chopped
• 1/2 cup chopped seeded cucumber
• 1/2 cup chopped sweet red pepper
• 2 Tbsp. minced fresh basil
• 1 Tbsp. minced fresh parsley
• 2 Tbsp. fat free mayonnaise
• 1 tsp. balsamic vinegar
• 1 garlic clove, minced
• Pinch tsp. salt
• Pinch tsp. pepper

Directions

In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil, and parsley.

In a small bowl, whisk together the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Stir into macaroni mixture until coated. Cover and refrigerate for at least 2 hours before serving.

Source: Our Canada Magazine.

By Raymonde from North Bay, Ontario

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Pico De Gallo

Ingredients

• 2 cups Roma tomatoes, chopped
• 1 small onion, chopped
• 1/4 cup fresh cilantro, chopped
• 2 serrano or jalapeno peppers, seeded and chopped
• 1 clove garlic, minced
• 1 Tbsp. fresh lime juice
• salt (to taste)
• tortilla chips

Directions

Combine all ingredients and mix well, except for tortilla chips. Allow to sit for a couple of hours. Serve with tortilla chips.

By Robin from Washington, IA

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Soft Sugar Cookies

Ingredients

• 2 sticks margarine
• 2 cups sugar
• 2 eggs
• 1 cup salad oil
• 1/4 tsp. salt
• 2 tsp. vanilla
• 5 cups flour, unsifted
• 2 tsp. soda
• 2 tsp. cream of tartar

Directions

Cream together first 6 ingredients. Mix rest of ingredients and form into balls 2 inches in diameter. Roll in sugar and flatten on ungreased cookie sheet. Bake in 350 degree F oven for 10 minutes.

By Robin from Washington, IA

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Cottage Meat Loaf

Ingredients

• 1 egg
• 1 1/2 tsp. Worcestershire sauce
• 1 tsp. salt
• 3/4 tsp. dry mustard
• 1/8 tsp. pepper
• 1 1/4 lbs. ground chuck
• 1 cup cottage cheese
• 1/2 cup minced onion
• 1/4 cup minced green pepper

Directions

In large bowl, combine beaten egg, Worcestershire sauce, salt, mustard and pepper. Add meat, cottage cheese, onion and green pepper; mix lightly but thoroughly. Shape into a loaf in baking pan. Bake 50-60 minutes at 350 degrees F. Let stand a few minutes before removing from pan to serve.

By Robin from Washington, IA

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Apple Slaw

Ingredients

• 1/2 cup whipping cream
• 1/2 cup mayonnaise (not salad dressing or Miracle Whip)
• 1 Tbsp. sugar
• 1-2 Red Delicious apples
• 4 cups finely shredded cabbage
• 1 can crushed pineapple (8 oz.)

Directions

In large bowl, combine cream, mayonnaise and sugar. Core apple, diced but do not peel. Add diced apple and cabbage to mayonnaise mixture. Fold in pineapple. Refrigerate until ready to serve.

By Robin from Washington, IA

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Butterhorn Rolls

Ingredients

• 1 cup milk
• 1 package yeast
• 1/2 cup shortening
• 1/2 cup sugar
• 3 beaten eggs
• 1 tsp. salt
• 4 1/2 cups flour

Directions

Heat milk, combine milk, sugar, salt and shortening. Cool. Add yeast. Add eggs, then flour and mix until smooth. Knead. Cover and let rise until double. Divide dough into 3 equal parts, roll into circle and cut as pie, roll up each piece. Let rise. Bake at 425 degrees F until lightly browned.

By Robin from Washington, IA

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Short Cut Lemon Pie

Ingredients

• 1 package lemon pudding
• 1/4 cup sugar
• 2 1/4 cups water
• 3 beaten egg yolks
• 3 Tbsp. butter
• 3 Tbsp. lemon juice
• baked pie crust
• 3 egg whites
• 1/4 cup sugar

Directions

Mix pudding mix, sugar and water in saucepan. Cook until thick and stir in the beaten egg yolks. Remove from stove. Stir in butter. Add lemon juice and pour into baked crust. Beat the egg whites until stiff and gradually beat in the 1/4 cup sugar. Spread over pie filling. Bake at 425 degrees F for 5 minutes or until browned. Cool 4 hours before serving.

By Robin from Washington, IA

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