ThriftyFun News
Volume Six, Number 20, May 18, 2004
http://www.ThriftyFun.com
Contents
Greetings
Contest
Articles
Reader's Requests
Disclaimer: Please Read
Greetings!
Hello,
In this week's TF News we have some inexpensive recipes. If you
have any inexpensive recipe ideas feel free to send them in. We
can publish more in next weeks newsletter.
This newsletter contains the following recipes:
- Quick and Cheap Taco Bake
- Mexican Rice Casserole
- South of the Border Casserole
- Egg in Hole in Bread
- Homemade Vegetable Stock
- Homemade Chicken Stock
- Jelly Meatballs with Chili Sauce
- Chicken Caesar Salad
- Organizing Leftovers in My Freezer for Soups
- Peanut Butter Cookies
Thank you for reading and for all the great submissions.
Susan
Thrifty Tip or Recipe Contest
Home Coffee Roasting Kit - Peruvian Certified Organic
This kit includes everything you need to get started roasting coffee at home on your stove, in your oven, or in a hot air popcorn popper. Includes the book Coffee Roasting at Home by Susan Sanders and Fletcher Sandbeck, 1 lb of green, unroasted coffee beans, and coffee bags to store your roast.
To enter the contest go to:
Click here to enter.
You can enter this contest once a day to improve your odds of winning.
Quick and Cheap Taco Bake
Ingredients:
- 1 14 ounce package Mac and Cheese
- 1 lb. ground beef
- 1 1/4 package taco seasoning
- 3/4 cup sour cream
- 1 1/2 cup cheese
- 1 cup salsa
Directions:
Preheat oven to 400F. Prepare mac and cheese as directed. Brown
the ground beef. Add taco season and 3/4 cup water. Simmer for 5
minutes. Stir sour cream into mac and cheese. Spoon 1/2 of mac
and cheese mix into bottom of an 8 inch baking dish; top with
meat mix, and 1 cup cheese. Then top with the remaining mac and
cheese. Cover and bake for 15 mins. then top with cheese and
salsa. Bake uncovered for 5 more minutes.
By Kristi
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Mexican Rice Casserole
A good recipe for using up some leftover rice and turkey (or
chicken).
Ingredients:
- 1 cup rice, cooked
- 16 ounces sour cream
- 2 cups Monterey Jack cheese, grated
- 4 ounces green chili peppers, chopped
- 2 cups turkey or chicken, cooked, chopped
- 1/4 teaspoon salt
Directions:
Preheat Oven to 350F. Prepare rice or use leftover rice. If the
rice has salt in it already, omit the salt from the recipe.
Mix cooked rice, sour cream, grated Monterey Jack cheese, chopped
green chili peppers, chopped turkey (or chicken), and salt. Bake
in an 8 x 8 inch baking dish uncovered for 30 minutes.
Serves: 6
Adapted from a recipe at:
http://www.geocities.com/alta_mom3boyz/leftovers.html
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South of the Border Casserole
This is another tasty recipe for leftover chicken or turkey and
rice.
Ingredients:
- 2 cups cooked rice
- 4 ounce can diced green chiles
- 16 ounce jar medium picante sauce
- 2 to 3 cups cooked chicken or turkey in bite-sized pieces
- 8 ounces of canned mushrooms (stems and pieces)
- 6 tablespoon sour cream
Directions:
Preheat the oven to 350F.
Place chicken or turkey in the bottom of a greased 1 1/2 quart
casserole dish. Mix together picante sauce, chiles, and
mushrooms. Spread all but 3/4 cup of mixture over chicken. Add
sour cream and rice to remaining picante sauce mixture. Spread
over mixture in casserole dish. Bake for 30 minutes or until hot
and bubbly.
Serves: 4
Adapted from a recipe at:
http://www.geocities.com/alta_mom3boyz/leftovers.html
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Egg in Hole in Bread
Also known as "Egg in the Window". This is easy and delicious.
I used it make this all the time at college. Kids love it too.
It is easy to make and tough to mess up.
Ingredients:
- 4 slices of bread
- 4 eggs
- Butter
Directions:
Using a small cookie cutter, cut a hole in each piece of bread.
Then lightly butter both sides of the bread. Then place the
bread in a large non-stick frying pan on medium heat. Once the
bread has browned a little turn it over, then fill each hole with
an egg. Once the egg has cooked halfway through, flip the bread.
You can have your eggs runny or cook them all the way through.
Also, apply a little butter to the holes that you cut out of
the bread and cook those too. Tabasco or pepper to taste!
Note: Depending on the size of your frying pan you may have to
cook two at a time.
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Homemade Vegetable Stock
Make your own vegetable stock instead of buying it. This allows
you to tweak it to fit your tastes.
Ingredients:
- 14 cups water
- 4 celery stalks with leaves, chopped
- 4 carrots, chopped
- 1 cup green cabbage, chopped
- 1 cup mushrooms, chopped
- 1 onion, chopped
- 12 cloves garlic
- 10 sprigs of parsley
- 2 bay leaves
Directions:
Combine water, celery, cabbage, mushrooms, carrots, garlic,
onions, parsley and bay leaves in a large pot or dutch oven over
medium high heat. Bring to a boil and then reduce heat to medium
and cook for one hour. Then strain through a colander. Press the
vegetables against the colander to press out as much juice as
possible. Compost the veggies.
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Homemade Chicken Stock
Make your own chicken stock instead of buying it. A great use
for leftover chicken bones and skin.
Ingredients:
- 14 cups water
- 4 pounds chicken pieces (backs, drumsticks, necks and/or thighs)
- 2 large carrots, chopped
- 2 small onions, unpeeled
- 6 garlic cloves
- 2 bay leaves
Directions:
Combine water, chicken, carrots, onions, garlic and bay leaves in
a large pot or dutch oven over medium high heat. Bring to a
boil. Skim the foam from the top and reduce to low heat. Cook
for 2 hours on low heat.
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Jelly Meatballs with Chili Sauce
Quick, Easy and Delicious recipe. My teenage son even loves this.
I make this in a crock pot.
- 1 bag of frozen meatballs
- 1 jar of chili sauce
- 1 jar of grape jelly
Yes, that's right. I always make a double batch of these. Add
some rice and salad from a bag and your set. Or make meatball
sandwiches.
By Joni
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Chicken Caesar Salad
Ingredients:
- 1 to 2 lbs. boneless, skinless Chicken Breast
- 1 head of Romaine lettuce
- 1 bag of Shredded Parmesan Cheese
- 1 box of store brand Caesar Flavored Croutons
- 1 cup of store brand Caesar Salad Dressing
Directions:
- Grill Chicken in oven or on counter top grill (I use a Foreman
Grill I got as a gift years ago).
- Wash lettuce, shake out water as best you can.
- Cut up lettuce in to a large container with a tight sealing lid.
- Add cheese, croutons, and dressing to lettuce.
- Seal container with lid and shake it until everything is well mixed.
- When done, cut the chicken into strips about 1" wide.
- To serve, fill bowl or plate with salad mix and top with
chicken strips.
This is a wonderful summer dinner when served with iced tea.
By CleanPuppy
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Organizing Leftovers in My Freezer for Soups
I keep 2 gallon containers in my freezer. One I use for any
leftovers; veggies, broth, meat, soup, pasta, chopped up leftover
baked potatoes. I literally put everything in there whether it's
a teaspoon or cup. When it's full I make soup. I dump the frozen
stuff into a soup pot, add equal parts of tomatoes and water to
cover the food, simmer for an hour and let the flavors mix.
Leftover soup can be frozen in quart bags.
The 2nd container is for chicken soup. I only add leftover
chicken, chicken broth and veggies that you normally would find
in chicken soup (carrots, peas, etc). When it's full I put the
frozen stuff in my soup pot and cover it with water and add 1
chicken bouillon cube for each quart of water. Simmer for an
hour. Each batch is different because your leftovers are
different.
By CurvedBar
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Peanut Butter Cookies
Easy and quick peanut butter cookies.
- 1 (14 oz.) can sweetened condensed milk
- 3/4 c peanut butter
- 2 cups Bisquick mix
- 1 tsp.vanilla
Preheat oven to 375 degrees. In large mixer bowl, beat milk and peanut butter until smooth. Add Bisquick and vanilla; mix well. Shape into balls. Roll in sugar. Flatten with fork. Bake for 6 to 8 minutes.
Patricia
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