ThriftyFun Recipes - February 5, 2007

Volume Three, Number 24, February 5, 2007 Hello, Thank you Jan, Robin, Mitzi, Ellie and Coreen for today's recipes! Salads With Meat What are your favorite salads that contain meat? Submit Your Favorite Recipe! 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. Today's newsletter contains: Recipe Requests: White Bread Recipe Freezing Ground Beef Ponderosa Key Lime Dessert Today's Recipes: Versatile Chili Cheese Sauce Reuben Sandwich Casserole Eggs in a Nest Julienne Chicken Tip for Salads Fish Boats Lemony Chicken Soup Rhubarb Raspberry Mousse Vegetarian Lentil and Nut Loaf Hominy Sausage Bake Peach Cheesecake Ice Cream Recipe Requests: White Bread Recipe I am looking for a recipe for good ol' fashion handmade White Bread from flour not a bread mix. One loaf to start with then I would like to do four at a time. Can anyone help me please? Thank you, Lambchop from Western Australia Post Feedback: http://www.thriftyfun.com/tf28715271.tip.html Freezing Ground Beef How do I freeze cooked ground beef? Tami from TX Post Feedback: http://www.thriftyfun.com/tf289053.tip.html Ponderosa Key Lime Dessert At the Ponderosa they have a key lime dessert. It is so good, I would cross over just for the dessert even though i love their steaks. Any ideal how to make the key lime dessert? I'm obsessed with the taste and can't get it out of my mind. Thanks for your help. Nicole From Cornwall Ontario Post Feedback: http://www.thriftyfun.com/tf97093667.tip.html Contests: Tip Contest Submit a Tip or Recipe! Photo Contest Submit a tip with photo! 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! My Frugal Life Submit a My Frugal Life Essay! Today's Recipes: Versatile Chili Cheese Sauce Ingredients 1/4 cup butter, cubed 1/4 cup flour 2 cups heavy whipping cream 1 cup sour cream 1 can chopped green chilies, undrained 3 tsp. chicken bouillon granules 1 cup shredded cheddar cheese 1/2 cup shredded Monterey Jack cheese 1/4 tsp. pepper Directions In a large saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sour cream, chillies and bouillon. Reduce heat to medium; cook and stir for 3-4 minutes or until heated through. Add cheese and pepper. Cook until bubbly and cheese is melted, stirring occasionally. Yield: 4 cups. This is good as a chip dip or for veggies or it's is also good poured over meats and potatoes, too! By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf11864470.tip.html Reuben Sandwich Casserole Recipes for casseroles that are based on the Reuben Sandwich. These would be great around St. Patrick's Day. Post your own recipe below. Ingredients 1 16 ounce can sauerkraut, (drained) 1 12 ounce can shredded corn beef 2 cups shredded Swiss cheese 1/2 cup mayonnaise 1/4 cup Thousand Island dressing 2 medium tomatoes (sliced) 2 Tbsp. butter 1/2 cup pumpernickel bread crumbs Directions Place sauerkraut in a 1 1/2 quart casserole. Top with beef then cheese. Combine mayonnaise and dressing. Spread on top of cheese. Top with tomatoes and set a side. Microwave butter for 1 minute. Stir in crumbs. Sprinkle over mixture. Microwave for 12-14 minutes. You may also use shaved corned beef and tear it apart. By Jan E from Suring, WI View More Recipes: http://www.thriftyfun.com/tf12376557.tip.html Eggs in a Nest This is a lean times meal. My children and I have been at times through very lean times, and this is what I often served up when the cupboard was almost bare. Take 4 (or however many you need to feed your family) large, older potatoes. Wash them well but do not remove skins. Place them on a baking tray in the oven and cook till almost soft. Remove potatoes, when cool enough to handle, scoop some of the inside out to make a hollow. In each potato, break one egg (minus shell of course!) return to oven and cook till eggs have set. This makes a nourishing meal, eggs are little protein packages, potatoes are good too. This meal is enjoyable even when your times aren't particularly lean! By Ellie from Melbourne Australia Post Feedback: http://www.thriftyfun.com/tf17173916.tip.html Julienne Chicken Tip for Salads I was in the grocery store the other day at the deli counter getting some lunch meat for my husband. A man in front of me ordered chicken lunch meat cut about 1/4 inch thick. What in the world I thought? So, I asked him. Whatya gonna do with that? He said he was going to cut it in Julienne strips and place it on a bed of lettuce. Said he loved the grilled chicken salads at the fast food places, but this was a a whole lot cheaper and always fresh and new. So, when it was my turn I did the same thing. When I got home, starving, I cut it in little square strips like they do at the fast food places, added a few different lettuce varieties I had on hand, some tomato and carrots, etc. and then placed the chicken in the microwave for a 30 seconds or so. I had an easy and GREAT salad for around, oh, I guess $1 to $1.50. Why didn't I think of that before. Great dish for lunch at home or in the office. By Mitzi from DeLand, FL Post Feedback: http://www.thriftyfun.com/tf21185146.tip.html Fish Boats Ingredients 1 can cream of celery or cream of mushroom soup 1/2 cup milk 1 can fish (crab, tuna, or salmon), drained and flaked 1 Tbsp. lemon juice 2 Tbsp. chopped green pepper 1 Tbsp. finely chopped onion 4 oblong hard rolls Soft butter Directions Blend soup and milk in a pan. Add drained canned fish, lemon juice, green pepper, and onion. Heat thoroughly. Hollow out centers of rolls leaving the bottom and the sides about 1/2 inch thick. Brush insides of rolls with butter and toast in broiler. Fill boats with hot fish mixture. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf51660054.tip.html Lemony Chicken Soup Ingredients 1/3 cup butter, cubed 3/4 cup flour 6 cups chicken broth, divided 1 cup milk 1 cup half and half cream 1 1/2 cups cubed cooked chicken 1 Tbsp. lemon juice 1/2 tsp. salt 1/8 tsp. pepper dash nutmeg 8 lemon slices Directions In a soup kettle for large saucepan, melt butter. Stir in flour until smooth; gradually add 2 cups broth, milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, lemon juice, salt, pepper, nutmeg and remaining broth. Cook over medium heat until heated through, stirring occasionally. Garnish each serving with a lemon slice. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf55352381.tip.html Rhubarb Raspberry Mousse Ingredients 3 cups sliced fresh or frozen rhubarb 1 cup plus 1 Tbsp. cold water, divided 12 Tbsp. sugar, divided 2 tsp. lemon juice 2 tsp. unflavored gelatin 1 cup fresh or frozen raspberries, thawed 3/4 cup heavy whipping cream Directions In a large saucepan, combine the rhubarb, 3/4 cup water, 6 Tbsp. sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside. In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally. In a small mixing bowl, beat cream and remaining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into dessert glasses or bowls. Cover and refrigerate for 4 hours or overnight. Yield: 4 servings. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf55963592.tip.html Vegetarian Lentil and Nut Loaf Ingredients 1 cup nuts 1 medium onion, peeled and chopped 2 cups cooked lentils 2 beaten eggs 1 cup evaporated milk 1 1/2 cups whole wheat bread crumbs 1/2 tsp. sage 1/4 cup oil Directions Grind nuts in a blender and place them in a large mixing bowl. Put onion and eggs in blender and blend until onion is very finely chopped. Add remaining ingredients and mix well. Pour into a greased loaf pan and bake at 350 degrees F for one hour. Serves 6. By Coreen from Rupert, ID Post Feedback: http://www.thriftyfun.com/tf60539896.tip.html Hominy Sausage Bake Ingredients 1 lb. smoked sausage, cut into 1/4 inch slices 1 tsp. olive oil 2 cups cubed fully cooked ham 2 packages (8oz. each) red beans and rice mix 6 cups water 2 Tbsp. butter 1/4 tsp. cayenne pepper 1 can hominy, rinsed and drained 1 jar pickled jalapeno peppers, drained and chopped (opt.) 1 can whole kernel corn, drained 1 cup shredded cheddar cheese 1 cup corn chips, crushed Directions Brown sausage in oil; drain and set aside. In the same pan, brown ham cubes. Stir in the red beans and rice mix, water, butter and cayenne. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the beans and rice are tender, stirring occasionally. Transfer to a greased 3 qt. baking dish. Layer with hominy and sausage; top with peppers and corn. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted. Sprinkle with corn chips. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf66963175.tip.html Peach Cheesecake Ice Cream Ingredients 1 cup milk 1 1/4 cups plus 3 Tbsp. sugar, divided 3 egg yolks, lightly beaten 2 cups heavy whipping cream 2 tsp. vanilla 2 packages. cream cheese, cubed 1/2 cup peach nectar 4 tsp. lemon juice 4 medium fresh peaches, peeled and chopped for 1 1/2 cups frozen sliced peaches, chopped Directions In a small saucepan, heat milk to 175 degrees F; stir in 1 1/4 cups sugar until dissolved. Whisk a small amount into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees F and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a large bowl. In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Add to cooled milk mixture. Stir in peach nectar and lemon juice. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer 2/3 full; freeze according to manufacturer's directions. Place peaches in a bowl; sprinkle with remaining sugar. Set aside, stirring several times. Drain and discard juice from peaches. Add some of the peaches to each batch of ice cream during last 5 minutes of freezing. Refrigerate remaining mixture and peaches until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving. May be frozen up to 2 months. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf72736517.tip.html More Stuff: Looking for a frugal solution to an everyday problem? Submit your request here: Coupon Swap! Swap coupons with other ThriftyFun.com users.