ThriftyFun Recipes
Volume Three, Number 16, January 23, 2007
http://www.ThriftyFun.com
Hello,
Thank you Coreen, Robin and Jess for today's recipes!
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Susan
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Today's Recipes:
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Recipes Based On a List of Ingredients
I'm looking for website which tells you what you can make for a meal. You click by the ingredients you have available, and up comes a recipe or two. I lost all emails, that link included.
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Wedding Recipe Ideas
Our daughter's getting married on 7/7/07, with an outdoor reception. She wants an elegant (yet simple) dinner, possibly buffet style, and I need to find recipes that will work for entrees, preferably chicken or pork. Any ideas? We're talking 250+, so needs to easily reproducible.
Kim from Crawford, CO
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Today's Recipes
Delightful Cherry Salad
Ingredients
- 2 packages. raspberry Jello (3oz. size)
- 1 cup hot water
- 1 cup marshmallows
- 3/4 cup cherry juice
- 1 package cream cheese
- 1 cup cream, whipped
- 2 cups Bing cherries
Directions
Dissolve Jello in water. Stir in marshmallows, juice and flavoring. Cool until slightly congealed. Soften cream cheese to room temperature. Whip cream or whipped topping.combine cheese and whipped cream or topping mix. Whip gelatin mixture and fold cream mixture into it. Lastly, add cherries. Pour into 9x13 inch pan or mold. Chill until firm. This may be made into a two layer salad, if you prefer. Reserve cream cheese and whipped cream and use as a topping on the salad.
By Robin from Washington, IA
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Pigs-In-A-Blanket
Ingredients
- 1 cup flour
- 2 tsp. baking powder
- 2 Tbsp. shortening
- 1/4 tsp. salt
- 1/3 cup milk
- Vienna sausages
Directions
Mix to a dough. Place on floured board and knead gently. Roll out 1/4 inch thick and cut with a 3 inch cutter. Spread each piece with small amount of mustard and place a Vienna sausage (the kind that comes in a can), on each piece of dough. Roll dough around sausage securely. Fry in deep fat, 350 degrees, until golden brown.
By Robin from Washington, IA
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Tuna-Vegetable Casserole
My six year old loves this. It is a quick and easy weekday meal. Add or subtract anything you like, I use it to get rid of leftovers in my fridge.
Ingredients
- 1/2 package (8 oz) of pasta, I use seashells but macaroni would work as well
- 1 can tuna in water
- 1 can cream of mushroom soup
- 1 cup carrots, sliced into coins
- 1 cup frozen peas
- 1 cup broccoli florets, cut small
- 1 cup onion, finely chopped
- 1 cup cheese, parmesan, cheddar or monterey jack
- Salt, pepper and herbs of your choice, oregano or thyme is good in here
Topping: your choice of bread crumbs, croutons, crushed crackers, crushed potato chips or more cheese
Directions
Cook pasta according to the package direction but use the lowest time so pasta is still very firm. Saute onions in a bit of oil or butter until translucent. Drain pasta and rinse with cool water to stop cooking. Mix pasta, vegetables, cheese and sauce in a casserole dish and top with your favorite topping. This is a great use for the end of the potato chip bag. Bake at 350 degrees F, covered for about 20 minutes, uncovered until brown and bubbly.
Jess from Portland, OR
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Cheese Nut Spread
Ingredients
- 1 cup Cheddar cheese, grated or ground
- 1/2 cup cream
- 1/2 cup nuts
- 1/2 cup chopped stuffed or black olives
Directions
Beat cheese and cream until well blended. Add nuts and olives. Good spread of sandwiches or crackers!
By Robin from Washington, IA
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Breakfast Potatoes
My roommate in college used to make us potatoes for breakfast on weekend mornings. Her potatoes were always crisp on the outside and tender inside. I've been trying to make them ever since. Mine usually were raw inside, or mashed potatoes. I finally discovered the answer, an electric skillet. Here is my technique.
Ingredients
- Bacon, sausage or ham (optional)
- 3-4 potatoes, scrubbed
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 1 bell pepper, green, red or orange
- 1 cup button mushrooms, quartered, sliced or chopped
Directions
Using a fork, poke holes in the potatoes as if you were baking them. Cook them for 5 minutes in the microwave. Using an electric skillet, cook bacon or sausage to desired consistency and remove from pan. Save about 2 Tbsp of drippings in the pan. If you would rather have vegetarian potatoes or are using cooked ham, add about 2 Tbsp. of oil. Chop cooked potatoes into 1/2 inch squares. Cook vegetables at a high heat (375 degrees F) until softened and moisture has been evaporated. Add potatoes and more drippings or oil, if necessary. Cover pan and let sit for about 5 minutes. Stir potatoes and let sit again. The potatoes should brown nicely. Add in meat at this time, if desired. I also like to season with salt and pepper, any herbs or spices I have on hand, and Worchestershire sauce. Serve when they are as brown as you like. Sometimes I will melt cheese on top before serving.
Jess from Portland, OR
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Homemade Soft Cheese
You can make a really inexpensive cheese at home. I sometimes use this as cream cheese and sometimes as cottage cheese. Start with 1 gallon of milk. If it is raw milk from a safe source, you don't have to add a culture. If it is pasteurized, add a half cup or so of plain yogurt. Put the covered milk in a warm place for 1-2 days until it is clabbered like yogurt. Now put it in a large pan and pour boiling water over it. Put a dairy thermometer in it, and turn the burner on low, stirring until the thermometer reads 110 degrees F. Remove from the heat and let it stand about 10 minutes. Now put it in a cheesecloth-lined strainer and let the whey drain off. You can save the whey and use it like milk for gravies or in baking. When the cheese is drained to the thickness that you want, you can add salt, seasonings, etc. I love it on toast!
By Coreen from Rupert, ID
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Lemon-Coconut Cake
Ingredients
- 1 cup sugar
- 1/2 cup shortening
- 2 eggs
- 6 drops almond extract
- 1 tsp. lemon juice
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. soda
- 1 cup buttermilk
Directions
Cream the sugar and shortening until light and fluffy. Add the eggs and flavorings and beat well. Sift the dry ingredients together and add alternately to the creamed mixture with the buttermilk. Bake in two layer cake pans in a 350 degrees F oven approximately 25-30 minutes.
Filling
- 1 cup sugar
- 3 level Tbsp. cornstarch
- 1/2 tsp. salt
- 1 cup hot water
- 1 beaten egg yolk
- 1 tsp. lemon juice
Mix sugar, cornstarch and salt together and then add other ingredients. Cook this in the top of your double boiler until thickened, then add:
- 1/4 cup lemon juice
- 1 cup coconut
Cook 5 minutes longer. Cool and spread between layers and over the top of the cake.
By Robin from Washington, IA
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Skillet Pork Chops
Ingredients
- 4 large, thick pork chops
- 2 Tbsp. shortening
- 1/3 cup rice
- 1 medium sized onion, diced
- 1 green pepper, diced
- salt and pepper
- 1 can tomatoes (1 lb.)
Directions
Brown chops in shortening. Pour rice around the chops. Place onion and green pepper over all. Season with salt and pepper, pour tomatoes over all. Cover tightly and cook over low heat for about 1 hour. If necessary, add a small amount of water during cooking. Usually canned tomatoes are juicy enough that additional liquid is not necessary.
By Robin from Washington, IA
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Super Sloppy Joes
Ingredients
- 1 lb. ground beef
- 3/4 cup onion, diced
- 1 can chicken gumbo soup, undiluted
- 1 Tbsp. ketchup
- 1 Tbsp. prepared mustard
- salt and pepper, to taste
Directions
Brown ground beef and onion. Stir in remaining ingredients. Continue browning and stirring until well blended and the meat is cooked through. Serve on buns.
By Robin from Washington, IA
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