ThriftyFun Recipes
Volume Two, Number 143, July 31, 2006
http://www.ThriftyFun.com
Hello,
Thank you cookiemom1, Kate, Robin, Kelly, IMAQT1962, LindaM, Karen and Charlie for today's recipes!
Thanks for reading,
Susan
Today's newsletter contains:
Recipe Requests:
Today's Recipes:
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Recipe Requests
No Bake Treats for a Bake Sale
Our church will be having a rummage sale and bake sale next weekend. It's too hot to turn on the oven. I'm needing ideas on No Bake treats or desserts I can fix, that won't require refrigeration (like pudding), afterwards. Nothing with chocolate, as it'll melt in the temperatures we're having now. Thanks for your help! (At our last bake sale (in May), I fixed mini cheesecakes, they didn't sell very well.)
Terri from NV
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Pyrex Bakeware in Different Shapes
Does anyone know whether or not you can buy Pyrex or other glass bakewear in shapes like hearts? My favorite recipe is best baked in glassware rather than metal, but I need a shape other than square or rectangle. Most round ones have sides like you would expect for pies - but do they make one with straight sides? Thanks in advance for any help!
Brenda from Greenville, AL
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Breakfast Cookies
I am looking for a recipe that my mother used to make when I was a child, about 20 or so years ago. It was a savory healthful breakfast cookie-type thing. The recipe was originally distributed in a recipe booklet by Quaker and it called for oats, eggs, bacon, and cheese among other things that we have forgotten. Does anyone have this recipe?
Thanks!
Amanda from Claremore, OK
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Recipes Using Frozen Fruit
I have a big bag of mixed frozen fruit that's been in the freezer for a couple of months. It's still good, not freezer burned or anything. I haven't used it because I don't know what to use it for!
I thought about making smoothies, or topping them with pancakes, but I want to use them in a unique way.
Anyone have any unique and tasty ideas or recipes?
Thanks,
Jennifer
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Russian Blue Tea
I am searching for a Russian Blue Tea. If anyone knows where I can find it, please advise. Thank you,
Barbara from Venice, FL
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Bread and Butter Pudding Recipe
We spend a large amount of each year in South East Texas where we often eat 'Bread and Butter Pudding' this is unlike the British dessert of the same name and I would love a recipe for it. It is quite lemony, with a kind of custard and fruit in the bottom, the bread and butter bit is on the top. Can anyone help?
Linda from Staffordshire, UK
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Gluten Free Recipes
I have celiac disease. Do you have a gluten free menu?
Barbara from Clifton, NJ
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New Contest
The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25!
Today's Recipes
Easy Strawberry Lemonade
Use good old dry powder mix for your lemonade - I prefer Country Time, but any will do. Then, go over to the alcoholic mixers, but you won't be going to get drunk. You're just going to get the strawberry stuff. I like the kind that has the puree in it, not just the juice or flavoring. Mix up the lemonade like you would for your family to drink in either 1 to 2 gallons. Then add the strawberry puree. It takes about 1/3 to 1/2 a big bottle to make it taste and look just right. Of course, you may have to sample it along the way to be sure it comes out all right. Serve it over ice and you've got yourself a very refreshing drink. It's yummy without all the work!
By Kelly from Mission, TX
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Banana Chocolate Chip Muffins
Ingredients
- 1 cup mashed, ripe bananas
- 2/3 cup sugar
- 1 tsp. vanilla
- 2 eggs
- 6 Tbsp. butter, melted
- 2 cups flour
- 2 tsp. baking soda
- 1/4 cup buttermilk
- 2/3 cup semi sweet chocolate chips
- 1/2 cup pecans, chopped (optional)
Directions
Mix bananas, sugar and eggs. Stir in butter and vanilla.combine flour, baking soda, and buttermilk. In separate bowl mix well add to banana mixture. Stir with fork to combine. Pour into grease or paper lined muffin cups. Filling to almost full. Bake at 350 degrees F for about 20-25 minutes.
By IMAQT1962 from ILLINOIS
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Mashed Potato "Mistake"
This happened to me a couple of months ago. I was making my family's favorite "smashed" potatoes, when I realized I didn't have any milk in the house. Bad news. Everything else was ready! I quickly looked in the fridge and found a bottle of blue cheese salad dressing and I thought, "why not?"
Well, I'm very pleased to say that my family, including in-laws!, LOVED it and "begged" for the recipe. All I did was substitute the salad dressing for the milk!
I've since tried ranch in my garlic smashed potatoes, turns out to be another "family favorite".
"Accidents" aren't always bad!
By LindaM from Kingston NY
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Cream Cheese and Yogurt Tart
Filling
Ingredients
- 2 packages cream cheese, softened
- 1/2 cup vanilla yogurt
- 1/4 cup sugar
- 1 tsp. vanilla
Directions
Prepare and bake Rich Butter Crust; set aside. In small bowl of an electric mixer beat cream cheese and sugar until smooth. Add yogurt and vanilla; beat until combined; pour into prepared crust. Refrigerate until firm, about 6 hours. Garnish with such fruits as apricots and strawberries and a sprig of mint, if desired. Makes 8 servings.
Rich Butter Crust
Ingredients
- 1 1/4 cups flour
- 1/4 cup sugar
- Pinch salt
- 1/3 cup butter, cut into chunks
- 2 Tbsp. cold water
- 1 egg yolk
Directions
In a food processor fitted with a metal wing blade, place flour, sugar and salt; mix well. Add butter; process until mixture resembles coarse crumbs. Add water and egg yolk; process just until mixture leaves the sides of the bowl and forms a ball. (Or to prepare by hand, place dry ingredients in a medium bowl. Cut in butter to resemble coarse crumbs. Add water and egg yolk; mix until combined).
On a square of wax paper pat mixture into 5 inch round. Wrap and refrigerate at least 1 hour or up to 2 days. Working quickly, on a lightly floured board or between 2 sheets of wax paper roll into a 12 inch round. Ease into a 10 inch tart pan with a removable bottom of a 9 inch pie plate. Trim or flute edges; prick bottom with fork tines. Chill until firm. Bake in preheated 400 oven until golden, about 8 minutes. Cool before filling. Makes 1 crust.
By Robin from Washington, IA
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Tender Juicy Barbecued Pork Ribs
Tender Juicy Barbecued Pork Ribs (Crockpot)
I have found a recipe for the most delicious ribs 'n sauce, and you don't have to stand at the grill all day! They are tender, juicy, simple and yummy!
Ingredients
- 3-3.5 pounds pork ribs
- 1 cup ketchup
- 1/2 cup finely chopped onion
- 1/4 cup packed brown sugar
- 1 Tbsp. worcestershire sauce
- 1/2 tsp. chili powder
- 1/2 tsp. liquid smoke
- 1/4 tsp. garlic powder
- 1/4 tsp. bottled hot sauce
Directions
Place ribs in slow cooker.
In small bowl, combine the remaining ingredients. Pour sauce over ribs, turning to coat. Cover, cook on low for about 5 hrs, checking periodically after 3 hrs, to make sure they aren't over done. You want them strong enough to be able to grill!
Transfer them to a plate and cover. Take the sauce and pour into a sauce pan and reduce. Add ribs to grill and baste with reduced sauce!
Very simple and easy for a hot day! Grilling time is very quick so don't leave them for too long!
By Kate from Newark, Vermont
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Deviled Eggs Tips and Recipes
Ingredients
- 6 large eggs, hard-boiled
- 3 Tbsp. mayonnaise
- 1 Tbsp. Dijon mustard
- 1/8 tsp. pepper
Directions
Press egg yolks through sieve for creamy filling. Mix all together. Cover and refrigerate. For curried eggs: Add 1/4 tsp. curry powder. For dilled eggs: Add 1 Tbsp. chopped fresh dill.
By Robin from Washington, IA
Post your favorite deviled eggs tips and recipes below.
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Monterey Jack Turkey Burger
Ingredients
- 10 oz. ground turkey
- 2 Tbsp. minced scallion (green onions)
- 1 Tbsp. soy sauce
- 1 Tbsp. ketchup
- 1/4 tsp. garlic powder
- 1/4 tsp. freshly ground pepper
- 1 1/2 oz. shredded Monterey Jack cheese
- 4 strips turkey bacon
- 4 hamburger buns, split & toasted
- 1 medium tomato, cut in 4 slices
Directions
In large bowl, combine turkey, scallion, soy sauce, ketchup, garlic powder and pepper; mix well. Add cheese; stir to mix well. Shape turkey mixture into 4 equal patties. Heat indoor ridged grill sprayed with nonstick cooking spray; add bacon. Cook 3-4 minutes on each side, until browned. Transfer to plate; set aside. Wipe grill clean; arrange burgers on grill; cook 6-8 minutes on each side until cooked through. To serve, layer buns with burgers, bacon, and tomato slices.
By Robin from Washington, IA
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Cajun Mayo
Ingredients
- 1 cup mayonnaise
- 1 tsp. red pepper
- 1/2 tsp. each: paprika, garlic, chili powder and onion powder
- 1/4 tsp. each: black pepper and nutmeg
Directions
This is very good on a burger or sandwich!
By cookiemom1 from Gilmer,TX
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Pumpkin Dessert
Ingredients
- 2 cups canned pumpkin
- 1 cup sugar (opt.)
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1 tsp. cinnamon
- 1 cup chopped pecans
- 1/2 gal. vanilla ice cream (softened)
- 36 gingersnap cookies or 3 cup crushed
- whipped cream for top
Directions
In chilled bowl, combine pumpkin, spices, (sugar), and nuts. Fold in softened ice cream. Line bottom of 9x13 inch dish with ginger snaps. Pour ice cream mixture on top of that and cover with remaining cookies. Freeze until firm. 15 servings.
By Robin from Washington, IA
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Dorothy Lynch Salad Dressing
Ingredients
- 1 cup sugar
- 1/8 tsp. garlic powder
- 1 Tbsp. dry mustard
- 1 Tbsp. celery seed
- 1 Tbsp. salt
- 1 can tomato soup
- 1/2 cup vinegar
- 1 cup salad oil
Directions
Put ingredients into blender and mix well. Makes approximately 1 1/2 pints. Store in a tightly covered jar in the refrigerator.
By Robin from Washington, IA
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The Wonders of Corn Starch
Keeping Gravy from Separating
When you add your flour and water or stock to thicken, put in a small amount of corn starch. Doing this will prevent your gravy from separating (like water).
Keeping Cream Pies from Cracking
When baking a cream pie, adding a little corn starch will prevent it from cracking.
Glazing Candied Sweet Potatoes
When making candied sweet potatoes, thicken with corn starch, and you will get a beautiful glaze.
With extra starch, simmer well so you don't get the starchy taste.
Enjoy,
By Charlie from Herkimer NY
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Microwave Zucchini Casserole
Use 2 or 3 qt. casserole dish. Melt 2 Tbsp. oleo or butter, add 2 handfuls of bread crumbs or croutons.
In small frying pan with a small bit of oil, add:
- 1 shredded carrot
- 1 chopped onion
- 2 ribs of chopped celery
Cook until wilted, then add to casserole dish.
Dice:
- 1 small to medium zucchini (with peel).
Add:
- 1 can cream of chicken soup (don't add water)
- 3 or 4 slices of cheese (broken up)
Mix well.
Cook in microwave 12 to 15 minutes.
By Karen from Gainesville, MO
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