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Vol. 7, Num. 243, December 17, 2008 (Read It Online) Thank you CenoByte, Raymonde, Dede, Holly, Terri, Karen, Nancy and Robin for today's tips and recipes! Need a recipe? Submit a request Thanks for reading, Susan Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter.
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Today's Food Tips: Today's Contest Recipes:
Robins's Recipe Corner:
If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information:
Campbell's Lemon Chicken with Herb Rice Recipe The Lemon Chicken with Herb Rice by Campbell's Supper Bakes boxed mix is delicious. Any idea how to make it from scratch? I'd like to make it less salty and healthier, if possible. Post Feedback: http://www.thriftyfun.com/tf26517019.tip.html
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Rate It: I have an abundance of oranges. I bought two cases of oranges which were being sold as a fundraiser. The oranges are okay but not terrific, so my family is not eating them up. Besides juicing and making marmalade, I can't think of anything else I can do with the oranges to use them up. Got any suggestions? Post Feedback: http://www.thriftyfun.com/tf63309759.tip.html
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Rate It: How long does white almond bark last? I have a package from last Christmas. It still looks and smells good, but I don't want to use it if it could go bad. Post Feedback: http://www.thriftyfun.com/tf19378744.tip.html
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Rate It: I am looking for a recipe for caramel pecans with confectioners sugar glaze. My son found this treat at a mall and would like for me to make it. Thanks. Post Feedback: http://www.thriftyfun.com/tf29766572.tip.html
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The above contests are weekly. We pick 2 tip winners, 2 photo winners (1 photo and 1 pet photo) and 1 recipe winner at the end of each week. Each winner will win $25!
Since canned sardines are supposed to be healthful, I decided to learn how to enjoy them. My only memories are of the ghastly, stinky ones my father used to enjoy. OMG, how they would pollute the kitchen air! And if this grand experiment didn't work, the dog would be the lucky recipient. I googled, "How to eat sardines" and came up with a very useful site which gave me plenty of ideas. It is: I condensed their suggestions into a couple of pages of notes, and will keep them as a handy reference. My first voyage into sardineland was a complete success. As I say this, please note that I have a terrible cold and can barely taste anything. However, I think I have found a winner here. The Dollar General store had a can of sardines (headless, I am happy to report) Majestica Lightly Smoked Sardines in oil. The label did not indicate the absence of heads. The contents were: sardines, soybean oil and salt. Other cans had MSG - so beware and read those labels! Anyway, the smell was reasonable (not like I recall from years ago). I toasted half of a whole wheat pita, stuffed it with some thinly sliced onion and sardines. Yummy. Gave the dog the oil from the can and a few sardines on the side. He was so happy to have them that he tried to get the previously rinsed tin out of the lidded kitchen trash can (a new dog trick we are going to discourage pronto). I read an article elsewhere which indicated sardines packed in olive oil are high in Omega 6 fats and should this be your only source of fat, it's fine, but if you get plenty of other fats, please be sure to drain them! Some of the people in the chowhound commentary mash the sardines up with the oil, but remember, fat is fat! Omega 3 fats are good for you, but modern technology still can not totally separate the Omega 3's from the 6's and the 9's. Nordic Naturals omega 3 fish oil probably has the best technology for the separation (in case you were wondering, now that you felt virtuous about buying cheap fish oil from your local discount store). By Holly from Richardson, TX Post Feedback: http://www.thriftyfun.com/tf10130912.tip.html
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Rate It: Dip Your Fork Into Salad Dressing Dip your fork into your salad dressing or dip, instead of dunking your food or pouring your dressing over for food. Your tongue will still get the flavor you're wanting, not tons of it, neither will your hips. Plus, you'll not have to purchase the salad dressings as often, so you'll be saving on your food bill. Post Feedback: http://www.thriftyfun.com/tf37487008.tip.html
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Rate It: Freeze Fryer Grease Before Discarding I of course reuse all my plastic store bought food tubs, as it saves me major money on leftovers storage, but here is a tip for disposal of old fryer grease. Post Feedback: http://www.thriftyfun.com/tf16859086.tip.html
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Great Holiday Recipe! Post Feedback: http://www.thriftyfun.com/tf85937271.tip.html
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Directions Use a rolling pin to crush graham crackers into fine crumbs. Put the crumbs in a large mixing bowl, with cut up candied cherries, raisins, cut up dates, and chopped walnuts. Mix well. Melt the marshmallows in a pot with the condensed milk. Stir constantly over a low fire, so the mixture does not burn. Marshmallows will dissolve into a sticky cream. Thoroughly mix the melted marshmallow cream with the dry ingredients. Line a large Christmas tin, or 2 medium tins with saran wrap, tin foil, or wax paper. Spoon the batter and press it uniformly. Before putting on the lid, cover the batter with the same wrap. Put the tin(s) in your refrigerator until serving. Can be made weeks before you want to serve. Also, you can put the batter into small individual tins to use as gifts. This is a very "rich" dessert; however my family always topped off our slices with cool-whip. :-) Source: Growing up, my mother always made this before Christmas. She got the recipe from her mother. I in turn, would let my students, (as young as second grade), make this at school for a great experience! They worked in groups. Some would use a hammer on the nuts. Others rolled out the graham crackers, melted the marshmallows, etc. I miss those days with my students. By Nancy from Jacksonville, FL Post Feedback: http://www.thriftyfun.com/tf37055615.tip.html
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Rate It: Sour Cream Cookies I Mix together 1 1/2 cups sugar and 1/2 cup shortening. Add 2 eggs and stir in 1 cup sour cream and 1 tsp. vanilla. Sift together 1/2 tsp. soda, 1/2 tsp. baking powder and 1/2 tsp. salt plus 2 3/4 cups flour. Stir into sour cream mixture. Drop by spoonfuls onto a greased cookies sheet, and bake at 400 degrees F for 8-10 minutes. By Robin from Washington, IA Sour Cream Cookies II These are wonderful for Christmas Ingredients
Directions Preheat oven to 375 degrees F. Cream sugar and margarine in bowl until light and creamy. Add sour cream and eggs; mix well. Add vanilla; mix well. Add mixture of soda and 1 cup flour; mix well. Add enough remaining flour to make dough. Knead 1/3 at a time on floured surface, kneading in any remaining flour needed for desired consistency. Roll and cut with cookie cutters. Place on cookie sheet. Bake for 10 to 12 minutes or until brown. Remove to wire rack to cool. Source: A friend Katherine By Raymonde from North Bay, Ontario Post Feedback: http://www.thriftyfun.com/tf98511538.tip.html
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Rate It: Why buy that "Sunny Dee" stuff that always has that fake flavor to it for relatively big bucks? I've discovered if you take a regular can of OJ concentrate, which I get at a local Aldi's (a Mecca for frugal food shoppers!) for $1.29, combine with a 10-cent packet of dollar store lemonade mix (do NOT use the orange drink stuff or you'll get that "Sunnie Dee" funny flavor) and 4 packs of sweetener or proportional amount of sugar and add a gallon of COLD water, you'll get a concoction that tastes a heck of a lot like "regular" real orange juice for a fraction of the cost. Post Feedback: http://www.thriftyfun.com/tf61442872.tip.html
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Directions Preheat oven at 300 degrees F. Combine nuts, dates and cherries in a large bowl and mix well. Stir flour, sugar, baking powder and salt into fruit mixture; mix well. Beat eggs and vanilla in mixer bowl until foamy. Stir into fruit mixture. Spoon into greased and waxed paper-lined 5x9 inch loaf pan. Bake for 1 hour and 45 minutes. Store, tightly covered in refrigerator. Source: A friend Kristy By Raymonde from North Bay, Ontario Post Feedback: http://www.thriftyfun.com/tf91113998.tip.html
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Directions In a large skillet, melt butter in oil over medium high heat. Add chicken breast and cook; turning once, until lightly browned, about 4 minutes a side. Remove and set aside. Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooded spoon. Stir in mustard, tarragon, salt and pepper to taste. Whisk in cream and boil until mixture thickens slightly about 3 minutes. Return chicken to skillet; turn in sauce to coat, and simmer for 5-10 minutes, until chicken is tender. Remove chicken to a serving dish, and spoon sauce over all the chicken. Source: A friend, Maureen By Raymonde from North Bay, Ontario Post Feedback: http://www.thriftyfun.com/tf23033903.tip.html
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Ingredients
Directions Combine the red wine vinegar, water, onion, bay leaves and place in a large plastic bag that can be sealed. place the top round or rump roast in the marinade. Seal the bag and place in the refrigerator overnight. Remove the roast and strain the marinade to reserve juice (but get rid of spices). Reserve the marinade. In a large stock pot, heat the olive oil and brown the onions, carrots, and celery together. Sprinkle with flour and cook until the flour starts to brown. Add 2 cups of the reserved marinade and 1/2 cup of water. Place the roast in the marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 1/2 cups of the liquid from the stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes, over medium heat, until the mixture starts to thicken. Slice the roast and serve with the ginger snap sauce. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf59349176.tip.html
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Directions Mix the ground beef, egg, milk, onion, rice and stew seasoning together. Shape into hand size balls. Place them in a 9x13 inch pan. Pour the tomato sauce and a little bit of water over the meatballs. Cover and bake at 375 degrees F for 1 hour. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf98474966.tip.html
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Directions Boil sugar, syrup, water and salt until mixture spins a 4" thread (260 degrees F or hard ball stage). Then add to the egg whites that are beaten foamy. Beat the mixture until stiff; add vanilla and nuts if desired. Drop by spoonfuls onto waxed paper. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf13730139.tip.html
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Directions Combine in large heavy pan. Cover and bring to a boil; then simmer 15 minutes; strain. Garnish with orange slices. Makes 1 gallon. Serve hot. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf45996286.tip.html
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Directions Using blender, blend all the ingredients except 7-Up. Put in a large container and freeze. Take from freezer several hours ahead of time when planning to serve. Thaw so it is slushy and add 4 qts 7-Up. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf91092598.tip.html
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Directions Preheat oven to 350 degrees F. In a large bowl, using a pastry blender, mix the flour, granulated sugar, brown sugar and butter together until fine particles form. Remove 1/2 cup of the mixture to use to top cake. Blend in the buttermilk, egg, vanilla, baking soda and baking powder and transfer the batter to a greased and floured 9x13 inch pan. To make the topping: Combine the crushed candy bars, nuts and reserved flour/sugar mixture. Sprinkle over the batter and bake for 28-30 minutes, or until the cake springs back when touched in the center. Remove from the oven and cool completely. Makes 15 servings. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf98695316.tip.html
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If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information:
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