ThriftyFun Recipes - November 26, 2007

Thank you Blanche, Joan, Connie and Robin for today's recipes!

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Recipe Requests:

• Does a Metal Spoon Ruin Amish Starter Bread?
• Canning Non-Tomato Based Soup
• What Can Be Injected In a Turkey For More Flavor?
• Crock Pot Stuffing Recipe

Today's Recipes:

• Hard-to-Beet Pineapple Salad
• Zucchini Bread
• Chicken Tetrazzini
• Shrimp Cheese Ball
• Betty Crocker's Best Chocolate Cake
• After The Holidays Meat Loaf
• Leftover Turkey Pot Pie

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Does a Metal Spoon Ruin Amish Starter Bread?

What happens when you use a metal spoon with the Amish starter bread recipe? Does it ruin your starters? I read the part about not using a metal bowl, but missed the metal spoon.

April from Michigan

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Canning Non-Tomato Based Soup

Every time I can a non-tomato based soup, after a few weeks, the soup turns very acidic and is not edible and I have to throw it out. What am I doing wrong?

Yvonne from York, PA

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What Can Be Injected In a Turkey For More Flavor?

Does anyone know what I can inject into a turkey to make it even more flavorful?

Pamsfriskd from Wichita, Kansas

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Crock Pot Stuffing Recipe

I am looking for a crock pot Stuffing recipe. I think I saw one but I can't find it now. Help!

Shari from Woodlawn, IL

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Hard-to-Beet Pineapple Salad

Ingredients

• 2 cups boiling water
• 1 box. cherry gelatin (3 oz.)
• 1 box raspberry gelatin (3 oz.)
• 1 box strawberry gelatin (3 oz.)
• 1 envelope unflavored gelatin
• 1 can crushed pineapple (1lb. 4 oz.)
• 1 jar pickled beets, diced (16 oz.)

Directions

Dissolve flavored and plain gelatins in boiling water. Drain pineapple and beets and reserve juice. Add enough water to juices to make 2 cups liquid. Add juice to gelatin mixture. Chill until almost firm and add crushed pineapple and beets. Pour in individual molds and refrigerate. When serving, turn out of molds on lettuce and top with dressing.

By Robin from Washington, IA

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Zucchini Bread

Ingredients

• 3 eggs, beaten
• 2 cups sugar
• 1 cup oil
• 3 tsp. vanilla
• 2 cups peeled and grated zucchini
• 3 cups flour
• 1 tsp. salt
• 3 tsp. cinnamon
• 1 tsp. soda
• 1 cup chopped nuts

Directions

Beat eggs, sugar, oil and vanilla. Add zucchini. In separate bowl, sift flour, salt, cinnamon and soda. Mix with liquids. Add nuts. Bake in 3 greased loaf pans at 325 degrees F for 1 hour.

By Robin from Washington, IA

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Chicken Tetrazzini

Ingredients

• 1 chicken
• 1 package spaghetti (8 oz.)
• 1 stalk celery, chopped
• 2 onions, chopped
• 1 cup margarine
• 1 cup flour
• 1 qt. milk
• salt
• 1/2 lb. American cheese, cubed
• 1/2 lb. Old English cheese, cubed
• 1 can mushroom soup, undiluted
• cracker crumbs

Directions

Cook chicken until done, reserving chicken broth. Bone and chop. Cook spaghetti in chicken broth and drain. Saute' celery and onions in margarine until tender. Add flour and milk and cook until thickened. Add the cheeses and soup and stir until smooth. Add chicken and vegetables and put in 3 qt. buttered baking dish. Top with cracker crumbs. Bake at 350 degrees F for 30-40 minutes.

By Robin from Washington, IA

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Shrimp Cheese Ball

Ingredients

• 2 packages (8-ounce size) cream cheese, room temperature
• 1 can (6-ounce size) cooked shrimp
• 1 can (6 ounce size) black olives, drained and chopped (I buy the already chopped olives)
• Seasoning salt to taste
• Lemon juice to taste
• 3 small green onions, finely chopped
• Chopped nuts
• Chopped fresh parsley
• Assorted Crackers

Directions

In a large bowl, mash cream cheese with a fork. Add shrimp, black olives, seasoning salt, lemon juice and green onions. Stir until well blended. With your hands, form cheese mixture into a large ball.

In a small bowl, combine nuts and parsley; roll cheese ball in nut mixture to coat completely. Cover with plastic wrap and refrigerate until ready to serve. Serve with assorted crackers.

Serves: 8

By Connie from Cotter, AR

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Betty Crocker's Best Chocolate Cake

Chocolate Cake

Ingredients

• 2 cups flour
• 2 cups sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup water
• 3/4 cup buttermilk
• 1/2 cup shortening
• 2 eggs (1/3 to 1/2 cup)
• 1 teaspoon vanilla
• 4 ounces melted unsweetened chocolate (cool)

Directions

Heat oven to 350 degrees F. Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. I cut back on the sugar to 1 cup with the frosting recipe I use (below).

Chocolate Frosting

Ingredients

• 3 cups powdered sugar, divided
• 2/3 cup baking cocoa
• 1/2 cup butter or margarine
• 5-6 tablespoons milk, divided
• 1 teaspoon vanilla

Directions

Beat 1 cup powdered sugar, cocoa, butter, 2 tablespoons of milk and the vanilla until creamy. Gradually beat in remaining sugar and milk until smooth.

Source: The cake recipe speaks for itself in it's name. It is out of the 7th printing of Betty Crocker's Cookbook, printed in 1971. The frosting recipe was given to me from my daughter, Kelly. I don't know where it originally came from. By Blanche from Colorado

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After The Holidays Meat Loaf

Ingredients

• 4 cups leftover stuffing
• 1 can (8ounces) pieces and stems mushrooms, do not drain
• 2 pounds ground beef
• 2 eggs, beaten
• leftover cranberry sauce, any kind

Directions

Preheat oven to 375 degrees. Put stuffing in a large bowl. Mix in mushrooms with liquid. Let sit 10 minutes. Mix in ground beef and eggs. Spoon into a 9x9-inch baking dish. Spread cranberry sauce on top. Bake, uncovered, 1 hour and 15 minutes. Yield: 9 servings

By Joan from Chesapeake, VA

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Leftover Turkey Pot Pie

Ingredients

• 4 cups leftover turkey, diced in 1/2 inch pieces
• 2 cups potatoes, cooked and diced
• 3 cups white sauce
• 2 cups sauteed mushrooms
• Salt and pepper to taste
• Pot pie noodles
• Pie crust

Directions

Combine turkey and potatoes with sauce and pour into a deep oven-proof casserole. Season to taste. Make up a recipe of noodles *(egg noodles or eggless noodles) and arrange over a turkey mixture, making sure noodles do not overlap. Top with pie crust, slashed to allow steam to escape. Bake at 450 degrees F for 15 minutes, then reduce to 350 degrees F and bake for 25 minutes more.

* the recipe refers to another recipe of egg noodles or an eggless noodle in the cookbook that I got this from.

I sometimes use veggies and make up my own filling for this dish.

Source: This recipe is from Great Depression Cookbook. Book of Memories Remedies and Recipes from the 1929-198?. A Grassroots Survival Company Cookbook.

By Blanche from Colorado

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