ThriftyFun Recipes - November 3, 2008

Thank you Leah, Sandra, Kalene, Robin, melody_yesterday, Tim and Raymonde for today's tips and recipes!

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Recipe Requests:

• Keeping Soup Noodles from Absorbing Broth
• Diabetic Recipes
• Diabetic Asparagus Soup Recipe
• Sugar Free Pancake Syrup

Today's Food Tips:

• Stock Up on After Halloween Candy
• Saving Money on Baby Food
• Saving Halloween Candy

Today's Contest Recipes:

• All Purpose Oriental Sauce
• Garlic Lime Shrimp
• Squash Dressing
• C's Sawdust Pie
• Country Spiced Tea

Robins's Recipe Corner:

• Corn Stuffed Green Peppers
• Marble Squares
• Sausage Casserole
• Chicken or Turkey Spaghetti
• Holiday Eggnog Pie
• Golden Brown Sugar Cake

Crafting for Fun and Money!

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Keeping Soup Noodles from Absorbing Broth

I made homemade chicken noodle soup. After storing overnight in the refrigerator, I noticed the noodles had absorbed most of the broth. How do keep this from happening?

number9 from North Carolina

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Diabetic Recipes

I am looking for sugar-free and diabetic recipes.

Trudy from Queensbury, NY

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Diabetic Asparagus Soup Recipe

I was wondering if anyone has a low-fat, low-carb asparagus soup recipe? I am diabetic so something low everything (it seems). I heard you can use the harder ends for soup instead of throwing them away and thought this would be great. Thanks for all your help.

Ruth from Ontario, Canada

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Sugar Free Pancake Syrup

I am looking for sugar free or low sugar pancake syrups, preferably in different flavors.


PamBur02 from Pennsylvania

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Stock Up on After Halloween Candy

Stock up on after Halloween candy deals to food process (unless you are handy with your kitchen knife) to prepare the end of season sales deals on candy to use as ice cream topping or in cookies or just to have on hand for the "sweet tooth". It takes a little patience to deal with all the smaller size chocolate bars but worth the effort in savings!

Cut or break each piece down to smaller pieces to store or freeze for cookies candies or other deserts!

I know from first hand experience that chocolate bunnies microwaved carefully have the same effect as magic shell topping on ice cream! Melt carefully in the microwave (if you prefer) or in the double boiler.

Source: Me, myself and I

By melody_yesterday from Sedalia Mo

Editor's Note: Lots of sales on candy this weekend!

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Saving Money on Baby Food

Tips for Saving Money on Baby Food as suggested by the ThriftyFun community.

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Saving Halloween Candy

Save any non-chocolate Halloween candy left over from your hand-outs or collected from what your children have received and will not eat. Place it into a self-seal plastic bag and put it in the freezer to save for next year. I have done this for the past few years and when the season rolls around each October, I'm all set. I've never had to purchase another bag of candy.

By Marie from West Dundee, IL

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All Purpose Oriental Sauce

If you like Oriental food like stir fry, you will like this recipe. It is a good tenderizer, marinade, and works for flavoring any stir fry or fried rice. It is a thrifty alternative for those expensive Japanese grills. This marinade will work for about 5 lbs of boneless meat just as a marinade.

Ingredients

• 1 15 oz can of pears, drained
• 1/2 cup of sugar
• 2 Tbsp. of freshly grated garlic
• 2 Tbsp. of freshly grated ginger
• 1 cup of soy sauce
• 1 tsp. of sesame oil (optional)

Directions

Put all the ingredients in a food processor or blender. When the mixture turns into a puree, you are finished.

It will keep for at least a month in the refrigerator. I haven't ever frozen it. It usually gets used before the month is up!

If you put it on meat, it will definitely tenderize the meat overnight. It can be marinated for a longer or shorter time. It doesn't require guess work like baking soda. There will be no bitter flavor.

Pineapple can replace the pears, but you will get a sweeter meat, and you do not want to soak the meat as long as the pear mixture. It will literally turn the meat into soup! You really should not soak for over eight hours.

We usually soak bite size pieces of meat. Then we cook the meat with julienne sliced vegetables and cooked rice. As this is frying, drizzle the sauce over the rice mixture. I like to brown the rice a bit for some crunchiness.

I think it needs to be cooked with meat and vegetables, but some of my American raised friends like to put directly on their rice like soy sauce.

By Tim from Science Hill

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Garlic Lime Shrimp

Ingredients

• 1 lb. uncooked large shrimp, peeled and deveined
• 5 garlic cloves, minced
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. cayenne pepper
• 1/2 cup butter
• 3 Tbsp. lime juice
• 1 Tbsp. minced fresh parsley
• Hot cooked pasta

Directions

In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve over pasta.

Source: Country Magazine

By Raymonde from North Bay, Ontario

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Squash Dressing

Ingredients

• 2 cups cooked squash
• 2 cups crumbled cornbread
• 1 stick of margarine
• 1 chopped onion
• 2 eggs
• 1 can of Cream of chicken soup

Directions

Cook onion in melted margarine until tender. Mix all ingredients together and put into casserole dish. Bake at 350 degrees F. until brown on top.

By Leah from AL

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C's Sawdust Pie

Ingredients

• 7 egg whites
• 1.5 cups each sugar, graham cracker crumbs, pecans, and shredded coconut
• 1 9 inch unbaked pie shell
• whipped cream, banana slices, and mint sprig

Directions

In large bowl, mix first 5 ingredients. Pour into unbaked pie shell. Bake 38 minutes till glossy. Cool and garnish.

Source: Family Circle, Carolyn Cheek from London KY. (Thanks Carolyn!)

By Sandra from Salem OR

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Country Spiced Tea

With the chilly weather starting to spread over our country a nice hot cup of Spiced Tea is just the thing.

Ingredients

• 1 1/2 cup lemon flavored instant tea
• 1 1/2 cup Tang powdered drink mix
• 1 1/2 cups sugar or Splenda
• 1 bag Red Hots candies
• 1 Tbsp. cinnamon
• 1 Tbsp. cloves

Directions

Mix all together well, store in an airtight container.

Add 2 rounded Tbsp. tea mix to a standard size mug of HOT water. Enjoy!!

Source: I do not know where I got this recipe. I've made it for over 30 years for my family. It also makes a great Holiday gift given in a pretty container.

By Kalene from Oregon City

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Corn Stuffed Green Peppers

Ingredients

• 6 medium green peppers
• 1 1/4 tsp. salt
• 3 cups corn, cut from cob or frozen corn that is thawed
• 1 cup diced, fresh tomato
• 1 1/2 tsp. onion flakes
• pepper
• 1/8 tsp. garlic powder
• 3 Tbsp. flour
• 2 Tbsp. butter or margarine, melted

Directions

Slice tops from green peppers; remove seeds and membranes. Parboil in boiling, salted water to cover, five minutes in covered pan. Drain. Combine remaining ingredients. spoon into peppers. Place in baking pan. Bake at 350 degrees F for 35-40 minutes or until done.

By Robin from Washington, IA

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Marble Squares

Ingredients

• 1 package cream cheese (8 oz.)
• 1/3 cup sugar
• 1 egg
• 1/2 cup margarine
• 1/4 cup water
• 1 1/2 oz. unsweetened chocolate
• 2 cups flour
• 2 cups sugar
• 2 eggs
• 1/2 cup sour cream
• 1 tsp. baking soda
• 1 tsp. salt
• 6 oz. chocolate chips

• 2 cups sugar
• 1/2 cup margarine
• 1/2 cup milk
• 2 cups unsweetened chocolate chips

Directions

Grease an 11x16 inch pan. In a large bowl, combine the cream cheese, 1/3 cup sugar and 1 egg. Mix well. In saucepan, combine the margarine, water and unsweetened chocolate and bring to a boil. Remove from heat. In separate bowl, combine the flour and remaining sugar. Stir into the chocolate mixture. Add remaining eggs, sour cream, baking soda, and salt. Mix well. Pour into the prepared pan. Spoon cheese mixture over batter. Cut through with knife to give a marbled effect. Sprinkle with chocolate chips. Bake at 375 degrees F for 25-30 minutes.

For Frosting: In saucepan, combine the sugar, margarine and milk. Bring the mixture to a boil. Remove from heat and add chocolate chips. Stir until mixture starts to thicken. Spread on squares while still warm.

By Robin from Washington, IA

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Sausage Casserole

Ingredients

• 1 1/2 lb. lean pork sausage
• 4-5 green onions, chopped
• 1 med. bunch celery, including leaves, chopped
• 1 large green pepper, chopped
• salt and pepper, to taste
• 2 pkgs. dry chicken noodle soup mix
• 4 1/2 cups boiling water
• 1 cup raw brown rice
• 1 can sliced water chestnuts, drained (8 oz.)
• 1/4 cup slivered almonds

Directions

In large, heavy skillet, cook sausage, stirring until crumbled. Remove from the fat and reserve. Pour off all but 2-3 tablespoons of fat. Saute' onions, celery and green pepper, seasoning to taste. In saucepan, cook chicken noodle soup in boiling water for 7 minutes. Add brown rice and water chestnuts. Remove from heat and add sausage and sauteed veggies. Turn mixture into large casserole dish. Sprinkle with almonds and cover. Bake in 350 oven 1 1/2 - 2 hours. Remove cover for last 30 minutes of baking time.

By Robin from Washington, IA

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Chicken or Turkey Spaghetti

Ingredients

• 4 cups canned tomatoes
• 2 cups chicken or turkey broth
• 1 Tbsp. chopped parsley
• 1 large onion (quartered)
• 1 clove garlic (peeled and crushed)
• 1 Tbsp. Worcestershire sauce
• 2 tsp. salt
• 1 pinch basil
• 1 pinch thyme
• 1 large can mushrooms (drained and sliced
• 4 cups cooked turkey or chicken (cut in bite-size pieces)
• 2 Tbsp. flour
• 1 cup light cream
• 1/2 lb. grated cheddar cheese
• 1/2 lb. spaghetti

Directions

Simmer tomatoes and broth until liquid is reduced by one half. Add parsley, onion, garlic, Worcestershire sauce, salt, basil and thyme. Saute' mushrooms in a little butter in a pan until golden. Dip mushrooms from butter; add to above mixture. Stir flour into mushroom drippings; add cream and half of grated cheese. Heat and stir until thickened. Season to taste with salt & pepper. Add to tomato-turkey (chicken) mixture. Cook spaghetti according to package directions. Toss with sauce. Pour into large casserole. Sprinkle other half of cheese on top. Heat in 350 degree F oven until bubbly, about 45 minutes.

By Robin from Washington, IA

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Holiday Eggnog Pie

Ingredients

• 2 packages vanilla pudding and pie filling mix (3 oz. size)
• 1 3/4 cup eggnog
• 1 3/4 cup milk
• 1/8 tsp. nutmeg
• 1 (9 inch) pie shell, baked and cooled
• whipped topping
• maraschino cherries, quartered

Directions

Combine pudding mix, eggnog, milk and nutmeg in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into pie shell. Cover surface of pie filling with plastic wrap. Chill at least 3 hours. Garnish with whipped topping and maraschino cherry pieces.

By Robin from Washington, IA

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Golden Brown Sugar Cake

Ingredients

• 2 cups brown sugar
• 2 cups flour
• 1/2 cup butter
• 1/2 tsp. salt
• 2 eggs
• 1 cup buttermilk
• 1 tsp. soda
• 1 Tbsp. boiling water

Directions

Mix together brown sugar, flour, butter and salt; reserve 3/4 cup batter. To large mixture add eggs, buttermilk and soda dissolved in water. Beat well. Place in oblong shallow pan. Reserve topping may be sprinkled over top or put between layers of cake batter. Bake at 350 degrees F for 25-30 minutes.

By Robin from Washington, IA

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