ThriftyFun Recipes - November 9, 2009

I hope everyone had a great weekend. Today we have a timely article about potatoes from Debra. Be sure to check it out and leave some feedback if you have some advice to share. Today's tips and recipes are thanks to Sandra, 1_Princess_Aurora, Barbara, Deeli, kmcb59 and Kay.

Submit Your Favorite Recipe!

Submit a Food tip!

Looking for a recipe? Submit a request

Thanks for reading,

The ThriftyFun Team

• Send to a Friend!

Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter.

Recipe Requests:

• Keeping Turkey Hot and Juicy After Cooking
• Christmas Dinner Starter Ideas for Three Course Meal
• Can You Freeze Harvard Beets?
• Measuring Soft Butter
• Freezing Canned Corned Beef
• Non-chocolate Brown Frosting
• Pistachio Cake
• 2 to 4 Serving Cake Recipes
• Refreezing Meat
• Recipes That Use Ramen Noodles
• Crockpot Sweet Potato Recipe
• Rehydrating Beans in Hard Water
• Can You Make Ham Loaf Using Canned Ham?
• Thanksgiving Recipe Ideas
• Skeleton Cupcakes

Today's Food Tips:

• Use Foil to Prevent Meat Freezer Burn
• Save Vegetable Cooking Water for Soup
• One Potato, Two Potato, Three Potatoes and More!

Today's Contest Recipes:

• Cheese Danish
• Cranberry Pork Chops
• Feta Tart
• Instant Hot Chocolate Mix
• Crispy Jalapeno Bites with Cheddar Cheese Dip

Robins's Recipe Corner:

• Pecan Pie Surprise
• Scalloped Chicken
• Pea Salad
• High Protein Cookies
• Speedy Corn Chowder (Microwave)

Crafting for Fun and Money!

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:
Click Here: http://www.thriftyfun.com/post_craft.ldml

Keeping Turkey Hot and Juicy After Cooking

If there was a product for keeping a cooked turkey hot and juicy for up to 3 hours after cooking? I would be interested in hearing about it.

By Christine from Indian Head, SK

Post Feedback: http://www.thriftyfun.com/tf26305782.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Christmas Dinner Starter Ideas for Three Course Meal

I'm hoping you clever ThriftyFun people can help me out here. I'm making a family dinner for Xmas for 6 people. While I have the turkey and trimmings plus the Xmas pudding all sorted out, I have no idea what to serve as a starter.

It's a three course meal, for my guests. I would like something I can prepare ahead and freeze so its less hassle for me on the day. I'm going to do this singlehanded with no help at all.

One guest is vegetarian and eats no eggs, but eats dairy stuff and another doesn't like blue cheese, but mayo is OK.

Last year I made broccoli tartlets and they were a hit, but I don't really want to do the same thing again. Any suggestions please?

I would really appreciate some feedback, as pasta for starters is too filling and a hassle to do at the last minute as well. Thanks for any help.

By Cettina from Malta, Europe

Post Feedback: http://www.thriftyfun.com/tf86432921.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Can You Freeze Harvard Beets?

Can you freeze Harvard beets?

By Patti from Canada

Post Feedback: http://www.thriftyfun.com/tf20587476.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Measuring Soft Butter

I only have soft butter and need to know how much is 1 stick?

By Leah from Abilene, TX

Post Feedback: http://www.thriftyfun.com/tf23427191.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Freezing Canned Corned Beef

Can you freeze canned corned beef?

By Syl from Winnipeg, Manitoba, Canada

Post Feedback: http://www.thriftyfun.com/tf48860098.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Non-chocolate Brown Frosting

I would like to know how to make brown frosting with out brown coloring?

By Christine from Girard, PA

Post Feedback: http://www.thriftyfun.com/tf878820.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Pistachio Cake

I am looking for a recipe for a cake that uses a box cake mix, instant pistachio pudding, and maybe sour cream. I used to make this recipe years ago, but have since lost the recipe. My son has been begging me to make it. I would appreciate any help.

By Robbie from Coral Springs, FL

Post Feedback: http://www.thriftyfun.com/tf83809713.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

2 to 4 Serving Cake Recipes

I need cake recipes for only 2-4 servings, especially chocolate. Regular cakes are just too big for the 2 of us and we don't need the calories. Thank you.

By Jeane from Mesquite, TX

Post Feedback: http://www.thriftyfun.com/tf25944116.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Refreezing Meat

Can I refreeze meat?

By Mike from Milwaukee, WI

Post Feedback: http://www.thriftyfun.com/tf25926800.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Recipes That Use Ramen Noodles

I would like ramen noodle recipes.

By Al from Westtown, NY

Post Feedback: http://www.thriftyfun.com/tf898987.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Crockpot Sweet Potato Recipe

I am looking for a recipe on how to make crock pot sweet potatoes to go with our Thanksgiving dinner. Thank you for any answers.

By Rachelle from Denver, CO

Post Feedback: http://www.thriftyfun.com/tf79320444.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Rehydrating Beans in Hard Water

Any tips to rehydrate dried beans in hard water? I tried a tsp of table salt, but no luck. I soak over night, but they stay hard. Cooking and cooling doesn't work either. Thanks and God bless.

By Joan from Lewes, DE

Post Feedback: http://www.thriftyfun.com/tf69033761.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Can You Make Ham Loaf Using Canned Ham?

I'd love to make a ham loaf, but I never see ground ham anywhere. I have a meat grinder, could I buy a canned ham and grind it? Would it be too salty? What should I use?

By Deborah Joy from West Deptford, NJ

Post Feedback: http://www.thriftyfun.com/tf61403945.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Thanksgiving Recipe Ideas

I need some new inspiration. What does your Thanksgiving Day menu include? I am looking for ideas from main dish, to sides, to dessert etc. (Links to recipes online if you have them would be great as well.) Many thanks.

By KL

Post Feedback: http://www.thriftyfun.com/tf96762322.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Skeleton Cupcakes

I am looking for ideas to make cupcakes that are decorated as a skeleton for Halloween or birthday. Thanks.

By Helen from Holland, MI

Post Feedback: http://www.thriftyfun.com/tf48642934.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

• Tip Contest
  Submit a Tip or Recipe!

• Photo Contest
  Submit a tip with photo!

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!

• My Frugal Life
  Submit a My Frugal Life Essay!

Use Foil to Prevent Meat Freezer Burn

When freezing meat, take it out of original packaging. Wrap first in plastic wrap, then in a sheet of aluminum foil. This will keep your meat fresh without freezer burn.

I do this with all my hamburger meat from bulk, so I am saving money and not wasting it on freezer burned food. Also your sheet of aluminum foil doesn't touch the meat so it can be straightened and reused.

Source: My niece

By Sandra from Wilson, AR

Contest Contender!

This post is a contest contender! Read it and then Rate it:

Post Feedback: http://www.thriftyfun.com/tf31088917.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print |

Save Vegetable Cooking Water for Soup

Cook fresh or frozen vegetables in water. Once vegetables have cooked, drain the water into a large container in your freezer and add to it every time you cook more vegetables.

When it is time to make chicken noodle or vegetable beef soup you can use the vegetable base instead of adding can broth or bouillon. We do this as well in smaller containers with the juices and bones from cooked whole chickens and steak. I have been doing this for years and my soups are always a huge hit.

By 1_Princess Aurora from Concord, NC

Contest Contender!

This post is a contest contender! Read it and then Rate it:

Post Feedback: http://www.thriftyfun.com/tf96952594.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print |

One Potato, Two Potato, Three Potatoes and More!
By Debra Frick

How many times have you stood in front of the potatoes in the store and wondered what the difference was in all those different varieties of potatoes? Or maybe you're a beginner at cooking and would like to know which potato is better for potato salad and which is best for baked potatoes. Well, I am here with your answers.

The potato is America's most popular vegetable, they can be boiled, baked, fried, microwaved, steamed, or roasted, with or without their peels. Many people love what we call the "fully loaded" potato with butter, sour cream and cheddar cheese, but left to themselves they're quite low in calories and loaded with nutrients. The potato contains many vitamins and minerals.

A medium-sized 150g (5.3 oz) potato with the skin provides 27mg of vitamin C (45% of the Daily Value (DV)), 620mg of potassium (18% of DV), 0.2mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a potato with skin (2g) is equivalent to that of many whole grain breads, pastas, and cereals.

Varieties

• Russet Potatoes: This is the most widely used potato variety in the United States. A large majority is grown in the Northwest but are grown in a lot of states. These are available year-round. Russet potatoes, also called old potatoes or baking potatoes, have an oblong, elliptical shape, and a rough, netted, brown skin with numerous eyes and white flesh.

  Russets grow from 4 to 6 inches (10-15 cm) long and about 2 inches (5 cm) in diameter. These potatoes are high in starch. Russets are light and fluffy when cooked, making them ideal for baking and mashing. They are also wonderful for frying and roasting. Don't wrap them in aluminum foil while baking them; the foil traps moisture and makes the potato mushier.

  Top varieties are russet Burbank, Russet Norkotahs, Russet Arcadia, and Russet Butte.

• Round White Potatoes: These potatoes are available year-round. Round whites are moist with low to medium starch and have smooth, light tan skin with white flesh. These are creamy in texture and hold their shape well after cooking.

  Regarded an all-purpose potato, round whites are very versatile and can be used in most potato preparations. They are well suited for boiling, roasting, frying, and mashing. Round whites hold their shaped after cooking.

  These potatoes are grown mostly in the Northeastern United States. Round white varieties include Kennebec, Superior, and Atlantic.

• Long White Potatoes: Long whites, also called White Rose or California Long Whites (because they were developed in California) are oval-shaped and a thin ivory white to pale gray-brown skin with imperceptible eyes. Long whites grow from 4 to 6 inches (10-15 cm) long and about 2 inches (5 cm) in diameter, medium in starch level.

  These potatoes have a firm, creamy texture when cooked. They are available spring through summer. These all-purpose potatoes are very versatile and can be used in most potato preparations. Long whites are moister than russets. You can use long whites for boiling, baking, or deep frying. Long whites keep their shape when cooked.

• Red Potatoes: These potatoes have become more widely available and can now be found almost all year round. Red potatoes have a firm, smooth and moist texture, making them well suited for salads, roasting, boiling and steaming.

  Round reds are often referred to as "new potatoes"; however, technically, "new" refers to any variety of potatoes that is harvested before reaching maturity. They are also called red bliss potatoes or boiling potatoes and are medium-sized, round, rose to reddish-brown skinned potatoes with a dense, crisp white flesh.

  Round reds are low in starch and are sweeter tasting than round whites. Choose round reds for boiling, roasting, grilling, sautes, stews, salads, and au gratin dishes. You can serve round reds cooked whole.

• Yellow Potatoes: These potatoes are usually round to slightly oblong shaped potatoes with thin, yellowish light brown skins, and buttery yellow to golden waxy flesh. Yellow potatoes are low to medium in starch and have a moist, creamy, succulent texture with a buttery flavor.

  With their golden color, you can be fooled into thinking that they are buttered. These potatoes are increasingly popular in the United States and are now available for most of the year. They are great for roasting, baking, boiling and steaming. They are well suited for boiling, steaming, mashing, roasting, grilling, and au gratin dishes.

  Yellow flesh potato varieties include Yukon Gold, Yellow Finn, German Butterball, Carola, Nicola, and Alby's Gold.

• Blue and Purple Potatoes: These potatoes originated in South America and have begun to gain popularity in the United States. Blue and purple potatoes are most available in the fall. Blue and purple potatoes are probably descended from the original potatoes from Peru which were the same color.

  These relatively uncommon tubers have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white. Microwaving preserves the color the best, but steaming and baking are also favorable methods of preparation. Potatoes in this category hold their shape after cooking, so they're great for making potato salads and scalloped potatoes. They're not good for mashing, baking, or making fries.

  Purple flesh potato varieties include All Blue, which is dry and good for roasting; Purple Peruvian which is good fried; and Purple Viking which has good flavor and is good mashed.

• Fingerlings: These are thumb-sized potatoes that grow to about 3 inches (7.5 cm) long and 1 inch (2.5 cm) wide. Fingerlings are thin skinned and can be cooked unpeeled: baked, boiled, steamed, fried, or roasted. They are low in starch with a waxy texture and hold together well after cooking. They are yellow fleshed with a rich, buttery texture.

  There are many varieties of these small, finger-shaped potatoes, but they all tend to be low in starch, and great for roasting or making potato salads. Fingerling varieties include Ruby Crescent, Russian Banana, Long White, and Purple Peruvian fingerlings.

• New Potatoes: This is a term for any variety of potato that has been harvested before it has reached maturity. (However, mature round red potatoes are also called new potatoes simply because they are small.) New potatoes are also called baby potatoes and sometimes creamers. They can be as small as marble-sized.

  New potatoes are harvested when their leaves are still green. Most potatoes are harvested after their leaves have turned yellow or brown and before their sugar has begun to convert to starch. New potatoes are thin skinned and very moist with a crisp, waxy textured flesh. New potatoes often come to market in the spring and early summer. They are never kept in storage because of their high sugar content.

  New potatoes are great for cooking whole, boiling, or pan roasting. They keep their shape after cooking and are good used in potato salads. They're more perishable than other potatoes, so use them within a few days after buying them.

Storing Potatoes

If potatoes have green patches, cut them off, as they have been exposed too long to direct lighting and will have a faintly bitter taste. The rest of the potato will taste fine. Good storage potatoes include Norkotah, Goldrush, Butte, Katahdin, Caribe, and Red Norland. Storing potatoes come from mature plants whose leafy tops have yellowed and died back. Storing potatoes should be dried or cured before they are stored. Potatoes are usually cured for a period of 4 to 5 days at about 60-70 degrees F (16-21 degrees C). Curing allows cuts and surface injuries of the tuber to "heal." A cellar is ideal, but any place where they won't be exposed to excessive heat or light will help prevent spoiling.

Using Potatoes

• 1 lb = 4 cups diced = 1 3/4 cups mashed

Basic Mashed Potatoes

• 2 lb. potatoes, peeled and cubed
• 3 Tbsp. butter
• 3/4 to 1 cup milk

Basic Baked Potato

• 6 medium white potatoes or russet potatoes
• shortening (optional)

Roasted Onion Potatoes

• 2 lb. russet potatoes, cut in a large chunks
• 1/4 cup vegetable oil
• 1 envelope Lipton's Onion Soup Mix

Roasted Garlic Mashed Potatoes

• 1 large head garlic
• 1 tsp. olive oil
• 2 1/2 lb. russet potatoes, peeled, cut into 1/2 inch pieces
• 2/3 cup half and half
• 5 Tbsp. butter, cut into 5 pieces

Post Feedback: http://www.thriftyfun.com/tf83004732.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Cheese Danish

This recipe is so easy to make and so good. Can be enjoyed anytime.

Ingredients:

• 2 pkg. of crescent rolls
• 1 (8 oz.) cream cheese
• 1 tsp. vanilla
• 1/2 cup sugar
• 1 stick melted butter or margarine
• 1 tsp. cinnamon
• 1/4 cup sugar

Directions:

Unroll 1 package crescent rolls. Press on bottom of 9x12 inch pan.

Mix cream cheese, vanilla, and the 1/2 cup sugar and spread over rolls. Press second package of crescent rolls on top of cream cheese layer.

Mix melted butter or margarine, cinnamon and 1/4 cup sugar. Pour on top of rolls.

Bake 350 degrees F. for 20 minutes or until light brown. Enjoy!

Source: shared from a friend

By Barbara from Evington, VA

Contest Contender!

This post is a contest contender! Read it and then Rate it:

Post Feedback: http://www.thriftyfun.com/tf44004846.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print |

Cranberry Pork Chops

As long as you don't overcook, this recipe turns out so nice and tender :-)

Ingredients:

• 6 pork chops
• 2 cups fresh or frozen cranberries
• 3/4 cup sugar
• 1/2 cup water (you can substitute with cranberry or orange juice)

Directions:

Slowly brown the pork chops in a lightly oiled skillet. Add cranberries, sugar and water to pork chops. Bring to a boil and reduce heat. Cover and simmer for about 35 to 45 minutes or until just tender.

Add small amounts of water during simmering if necessary to keep chops from drying out.

By Deeli from Richland, WA

Contest Contender!

This post is a contest contender! Read it and then Rate it:

Post Feedback: http://www.thriftyfun.com/tf30093992.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print |

Feta Tart

Delicious, and different. My husband said it made a better appetizer than a meal. He is a meat and potato guy. I think the fresh dill is the best part.

Ingredients:

• 1 9 inch pie crust (unbaked) your own, or from store
• 1 leek, sliced thinly ( white and light green parts)
• 1 zucchini sliced thinly
• 3 medium red potatoes sliced thinly
• 4 oz pkg of crumbled feta cheese
• 1 Tbsp. olive oil.
• salt and pepper
• 2 Tbsp. chopped fresh dill

Directions:

Heat oven to 375 degrees F. Sliced up your veggies. Heat olive oil in large skillet over medium heat. Add leeks, zucchini salt and pepper and cook stirring occasionally until tender, about 5 minutes. Stir in feta cheese and the dill. Add the potatoes and toss to combine.

On a piece of parchment paper, roll the pie crust to about a 12 inch diameter. Slide paper to cookie sheet. Leaving about a 2 inch border, spoon the potato mixture onto the pie crust. Fold the edge of the pie crust over the edge of potato mixture (so the middle is open).

Bake (cover with foil if it gets to dark) Cook about 50 minutes our until potatoes are tender.

Source: modified from a recipe from a friend at work

By kmcb59 from Washington State

Contest Contender!

This post is a contest contender! Read it and then Rate it:

Post Feedback: http://www.thriftyfun.com/tf66930477.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print |

Instant Hot Chocolate Mix

I have made this up every winter for many, many years. It is delicious! I also give it as gifts.

Ingredients:

• 10 cups dry powdered milk
• 1 6 oz. jar powdered coffee creamer
• 1 large can* powdered chocolate, such as Nestles Quik 2 lb. container (30 to 32 oz.)
• 1 cup powdered sugar

*The Nestles Quik is 32 oz. and store brands are usually 30 oz., whichever you use will work just fine.

Directions:

Stir all together and put in canister or container with lid.

To make your cup of hot chocolate, use 1/2 cup mix to 1/2 cup hot water.

The Nestles Quik is 32 ounces and store brands are usually 30 ounces, which ever you use will work just fine.

by Kay from Aux., MO

Contest Contender!

This post is a contest contender! Read it and then Rate it:

Post Feedback: http://www.thriftyfun.com/tf31863510.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print |

Crispy Jalapeno Bites with Cheddar Cheese Dip

I just tried this today and it's yummo!

Ingredients:

• 3 fresh jalapenos, sliced 1/4 inch
• 1/4 cup flour
• 1/2 tsp season salt of your choice (I like BaconSalt)
• 1/4 cup tempura batter mix
• 1 egg
• 1 cup vegetable or extra virgin olive oil

Directions:

Preheat oil in a small saucepan over medium-high heat.

In a small bowl mix the flour and seasoning salt. In another small bowl beat the egg. Place the tempura mix in a third small bowl.

Dip the jalapenos into the flour, shake off excess, dip it in the egg and then dip in the tempura mix. Repeat until all the jalapeno slices are coated.

Once the oil is hot in the saucepan, drop the jalapenos in a little at a time and fry until they are golden brown, about 3-4 minutes. Remove and drain on a towel.

Serve with cheese dip (recipe below) or sour cream if desired.

Cheese Dip

Ingredients:

• 1/4 cup green onions, diced
• 1 Tbsp. butter
• 1 Tbsp. flour
• 2 cups cheddar cheese, shredded
• 3/4 cup milk
• 2 Tbsp. salsa (I love Ortega)

Directions:

Add flour and cook while stirring about 2 minutes.

Add cheddar cheese, milk and salsa and cook until cheese is melted and sauce is warm.

Source: I got the idea from Life's Ambrosia and tweaked it to my liking ;-)

By Deeli from Richland, WA

Contest Contender!

This post is a contest contender! Read it and then Rate it:

Post Feedback: http://www.thriftyfun.com/tf56843713.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print |

Pecan Pie Surprise

Ingredients

• 1 pkg. yellow cake mix
• 1/2 cup butter, softened
• 1 egg

• 2/3 cup cake mix
• 1/2 cup firmly packed brown sugar
• 1 1/2 cup dark Karo syrup
• 1 tsp. vanilla
• 3 eggs
• 1 cup chopped pecans or walnuts

Directions

By Robin from Washington, IA

Post Feedback: http://www.thriftyfun.com/tf90053034.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Scalloped Chicken

Ingredients:

• 2 1/2 cups finely cubed chicken
• 2 1/2 cups rich chicken gravy
• 1 cup fine dry bread crumbs

Directions:

In a greased 1 1/2 qt. casserole, place in alternate layers the chicken, gravy and bread crumbs. Dot with butter. Bake in 350 degree F. oven for 20-30 minutes. Serves 6.

By Robin from Washington, IA

Post Feedback: http://www.thriftyfun.com/tf58831634.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Pea Salad

Ingredients:

• 1 can small peas, drained
• 1 can French-cut green beans, drained
• 2 stalks chopped celery
• 1/2 green pepper
• 1 small onion
• 1/2 jar pimentos

• 1/4 cup oil
• 3/4 cup white sugar
• 1/2 cup vinegar
• 1/2 tsp. salt

Directions:

Bring dressing ingredients to a boil. Pour over mixed veggies. Add a dash of paprika. Cook until veggies are tender, refrigerate.

By Robin from Washington, IA

Post Feedback: http://www.thriftyfun.com/tf58010592.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

High Protein Cookies

Ingredients:

• 2 cups peanut butter
• 1 cup sugar
• 2 eggs
• 1 cup dry milk

Directions:

Mix all ingredients well. Shape into balls and place on greased cookie sheet. Flatten with fork. Bake at 350 degrees F. for 10-15 minutes.

By Robin from Washington, IA

Post Feedback: http://www.thriftyfun.com/tf29982640.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Speedy Corn Chowder (Microwave)

Ingredients:

• 3 slices bacon, diced
• 1/4 cup onion, finely chopped
• 1 can cream style corn
• 1/4 cup hot water
• 1 cup milk
• 1/ tsp. salt
• 1/4 tsp. pepper

Directions:

Place bacon and onion in 2 qt. casserole. Heat, covered, 4 minutes, stirring and turning after 2 minutes. Add remaining ingredients and stir to combine. Heat, uncovered, 5-7 minutes or until heated through, stirring occasionally. Allow soup to stand 2-3 minutes before serving.

By Robin from Washington, IA

Post Feedback: http://www.thriftyfun.com/tf85549405.tip.html

Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: |

Crafting for Fun and Money!

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:
Click Here: http://www.thriftyfun.com/post_craft.ldml

Coupon Swap!
Swap coupons with other ThriftyFun.com users.