ThriftyFun Recipes - March 7, 2008

Vol. 7, Num. 48, March 7, 2008 (Read It Online) Thank you Connie, Robin, Darlene, Barbara, Lisa, Laura and Doodles for today's tips and recipes! Submit Your Favorite Recipe! Need a recipe? Submit a request Thanks for reading, Susan 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. Today's newsletter contains: Recipe Requests: Ice Cream Cone Cupcakes Today's Food Tips: Using Apple Pie Spice Sneaking Spinach Butter Your Corn With Bread Today's Contest Recipes: Navy or Lima Bean Soup Blackberry Rhubarb Jam Homemade Hot Pockets Grilled Ham With Mustard Glaze My Garden Pasta Salad Robins's Recipe Corner: Parmesan Stuffed Mushrooms Cheese Stuffed Pork Chops Texas Casserole Marinated Broccoli Punch Bowl Cake Today's Sponsor: 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 Recipe Requests: Ice Cream Cone Cupcakes I've seen this on TV but never knew how to make it. It's the different colored flat bottomed ice-cream cones that have I guess cake mix inside with icing on top. Like a cupcake but in an ice-cream cone. I'm guessing its just cake mix inside, but how much do I put and can I bake that? Priscilla from Zwolle Post Feedback: http://www.thriftyfun.com/tf91608540.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print 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 Food Tips: Using Apple Pie Spice Description: A pre-made spice mix intended for apple pie. Usually containing Allspice, Nutmeg and cinnamon. Uses: Use in apple pie and other apple desserts. Also good in French toast, fruit salad, coffee cake and cookies. Storage: As Ground spices go they should only be stored for 6 months in airtight containers away from light. Substitutions: Make your own mix of spices. Post Feedback: http://www.thriftyfun.com/tf97589465.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Sneaking Spinach Ooooo I've always loved St. Patrick's Day -- the whole MONTH of March actually! Everything is expected to be green, but not everything is expected to be good for you ... Spinach is among my favorite foods, but alas -- my children did not inherit my predilection for this nutrient-rich leafy green vegetable. Spinach So, I had to get creative. There are many places I've "hidden" cooked, pureed spinach. I've successfully "snuck" it into so many favorite foods, including "green waffles", homemade pizza, homemade spaghetti sauce, "green muffins", homemade "green bread", soup, "green sticky rice", "green banana bread", "green zucchini bread", even cake ! When a recipe calls for liquid or milk, use that amount of spinach puree (add a little of the water you used to steam the spinach in if you need to) And be sure to use your imagination -- the mischievous leprechauns surely do ! ;) By Laura from Long Beach, CA Post Feedback: http://www.thriftyfun.com/tf78529512.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Butter Your Corn With Bread With summer coming, corn-on-the-cob is a great favorite of ours. To avoid mess, and waste, we use a piece of bread to butter ours. Just put a pat of butter on the slice, twirl your corn, and pass it along! By Doodles from NJ Post Feedback: http://www.thriftyfun.com/tf46949488.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Today's Contest Recipes: Navy or Lima Bean Soup This recipe comes from my grandmother of many years ago. Since Mother Nature insists on send us sleet, ice rains and very cold days, today called for her soup. Ingredients 2 cups of dried navy or lima beans, soaked overnight, drained and rinsed 4 oz. salt pork, or fully cooked ham, chopped {I use both} 1/4 cup chopped onion 1/2 tsp. dried oregano leaves 1/4 tsp. salt 1/4 tsp. ground ginger 1/4 tsp. dried sage 1/4 tsp. ground black pepper 2 cups milk {I use 2%} 2 Tbsp. butter or margarine Directions For a quick softening of beans, place them in a large saucepan; add enough water to cover the beans. Bring to a boil. Reduce heat; simmer 2 minutes. Remove from heat; cover and let stand for 1 hour. (Or cover beans with water and soak overnight). Drain beans and return to saucepan. Stir in 2-1/2 cups water (I cover about 1/2 inch above the beans with water), salt pork, (or chopped ham), onion, oregano, salt, ginger, sage, and pepper. Bring to boil; reduce heat. Cover and simmer 2 to 2-1/2 hours or until beans are tender. (If necessary, add more water during cooking). Add milk and butter; stirring until mixture is heated through and butter is melted. Season with additional salt and pepper if desired. 6 Servings Source: Grandmother has a barely legible note at the bottom which reads something about the Wisconsin Dairy Board. It's possible she got the recipe from them. By Connie from Cotter, AR Post Feedback: http://www.thriftyfun.com/tf83876299.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Blackberry Rhubarb Jam I wanted to make homemade jam this winter, so I purchased some frozen berries from the farmers market and came up with this recipe. It's a nice sweet/tart combination. Ingredients 3 1/2 cups of chopped rhubarb 1 cup water 2 1/2 cups of blackberries 2 Tbsp of Lemon Juice 1 box pectin 5 cups of sugar Directions If berries/fruit are frozen then you can defrost them but there is no need for them to be entirely defrosted. Add rhubarb in a large pot with water. Boil for about 5 minutes until tender. Crush blackberries, then add to rhubarb with lemon juice and pectin, stir. Bring to a boil and boil for 2 minutes. Add sugar 1 cup at a time and stir. Bring to a boil then boil for 1 minute. Process in hot water bath for 5-8 mins. Lisa from Halifax Post Feedback: http://www.thriftyfun.com/tf33311779.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Homemade Hot Pockets Here is a cheap way to make hot pockets at home: Take 1 to 2 cans of Pillsbury crescent rolls, your favorite lunch meat like ham and your favorite cheese. Take crescent roll can and open up, lay out 1 crescent pastry and connect it to another to make a long square. Seal edges with fingers. Lay lunchmeat and cheese on one side, fill as much as you want. Fold over and seal. Put on baking sheet ,I use either parchment paper or reynolds wrap release. Bake according to instructions, watch just in case. When it cool down, enjoy I sometimes make them and take them when we go somewhere. They are good and you can put whatever you want in. Even just veggies, it is up to you. Source: I got from a magazine featuring Pillsbury crescent rolls By Barbara from Shoemakersville, PA Post Feedback: http://www.thriftyfun.com/tf47687926.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Grilled Ham With Mustard Glaze With graduations and family reunions coming up, here is a really easy, delicious, unbelievable way to do a ham. It does not have to be a whole ham. This ham is so great, everyone who has had it try to make there ham's this way. And you know what else is nice? It puts the hubby to work while you are busy doing the nine million things the day of your event. Before I start I must tell you, you need a grill with a hood, yes a grill! Oh and charcoal, the charcoal is part of what makes this taste so out of his world. And it is simple, the other great thing is that the mess is not in your kitchen and if you will be in there, well this is one less thing to worry about and you are free to use your oven. Directions Take your ham score fat diagonally to give a diamond effect, insert clove in center of diamond. Center ham fat side up, also you will need a drip pan. We use a old cookie sheet that looks like it has seen better days. Make sure the ham is over top of the drip pan. Now place the lid on the grill. It takes 9 minutes per pound. The internal temp should be 140 degrees F. If not a pre-cooked ham, it should be cooked to a temp of 160 degrees. However we have done the pre-cooked hams only and it has taken 4-5 hours for a whole ham and about 2 1/2-3 hours for a half ham. Baste with a glaze the last 30 minutes of cooking time and you can add pineapple about 15 minutes before end of cooking for garnish. Glaze 1/2 cup brown sugar 1 1/2 tsp. prepared mustard 2 tsp. water to make a paste Combine ingredients, mix well. Spread on top of ham allowing it to run down the sides of ham which will allow the sugar to melt. This glaze is excellent with the ham. It makes it so much easier, the taste is great. We have had to make this on our front porch sometimes or the deck due to rain but it is so easy. I just can not think of enough good words to say. I think you will like this too. And you can always use your own glaze. But it does help cut down on the mess and with hubby helping it makes it so much easier. Believe me ,I know this! LOL. By Darlene from Fairview, PA Post Feedback: http://www.thriftyfun.com/tf42402528.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print My Garden Pasta Salad Ingredients 1 pkg. (20 oz) cheese tortellini 1 cup Italian Zesty Salad Dressing 2 tomatoes, chopped 2 cups broccoli florets 1 cup cauliflower florets 1 green pepper, cored, seeded and chopped 1 can (2-1/2 oz.) sliced black olives 3/4 cup (3 oz.) shredded Italian cheese or Parmesan cheese Directions Prepare the tortellini according to the package directions; drain, rinse, and drain again. Place in a large bowl and chill for a minimum of 4 hours. Add the remaining ingredients; toss until well coated; serve immediately or cover and chill until ready to serve. Note: I also add about 1 cup of small radishes and occasionally I'll also add 1 cup diced cucumber. This is a salad that most any vegetable can be added. Be sure to increase the amount of the salad dressing a little with each two cups of veggies added. By Connie from Cotter, AR Post Feedback: http://www.thriftyfun.com/tf68455078.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Robin's Recipe Corner: Parmesan Stuffed Mushrooms Ingredients 1 pkg. instant stuffing mix (any flavor) 3 Tbsp. grated Parmesan cheese 26 large mushrooms 3 Tbsp. butter or margarine 1/4 cup red pepper, finely chopped 1/4 cup green onions, finely chopped Directions Prepare stuffing mix according to package directions, omitting margarine and adding 1 1/2 tablespoons Parmesan cheese. Clean mushrooms and remove stems. Saute' mushroom caps in 2 tablespoons margarine until brown, then place in baking dish. Cook chopped stems, red pepper, and green onions in remaining margarine until tender. Add vegetable mixture to stuffing mix, then spoon into mushroom caps. Sprinkle mushrooms with 1 1/2 tablespoons Parmesan cheese and broil in preheated oven for 3-5 minutes. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf70620462.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Cheese Stuffed Pork Chops Ingredients 2 double rib pork chops 1 can chopped mushrooms 1/2 cup diced Swiss cheese 2 Tbsp. snipped parsley 1/4 cup crumbled Ritz crackers, (for bread crumbs) 1 beaten egg salt pepper Directions Trim excess fat from chops. Cut pocket in fat side of each chop. Drain mushrooms, reserving liquid. Combine mushrooms, cheese, parsley, and 1/4 teaspoon salt; stuff into pockets. Use wooden picks to close chops; lace shut. Mix crumbs, 1/8 teaspoon salt, and dash of pepper. Dip chops in egg, then crumbs. Slowly brown in hot fat. Add water to reserved mushroom liquid to make 1/2 cup. Pour over chops; cover and simmer 1 hour or until tender. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf53497807.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Texas Casserole Ingredients 1 lb. ground chuck, browned and drained 2 tsp. salt 2 tsp. sugar 1 can tomatoes (16 oz.) 1/4 tsp. garlic powder pepper, to taste 1 pkg. fettucini, cooked and drained (10 oz.) 1 cup sour cream 1 pkg. cream cheese (8 oz.) 6 chopped green onions 1 can tomato sauce (8 oz.) Directions Preheat oven to 350 degrees F. Combine ground chuck, salt, sugar, tomatoes, tomato sauce, garlic powder and pepper; pour into a 9x13 inch pan. Combine noodles, sour cream, cream cheese, and onions; pour this noodle mixture over the hamburger mixture. Top with grated cheese and bake, uncovered, for 36 minutes. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf64067884.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Marinated Broccoli Ingredients 3 bunches broccoli 1 cup cider vinegar 1 1/2 cups vegetable oil 1 Tbsp. dill weed and dill seed 1 Tbsp. Accent 1 Tbsp. sugar 1 tsp. salt 1 tsp. pepper 1 tsp. garlic salt Directions Cut broccoli into small floweretts. Split and cut stalks. Mix ingredients and pour over broccoli in large jar or tightly covered container and refrigerate for 24 hours. Baste by shaking container often. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf79589812.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Punch Bowl Cake Ingredients 1 butter recipe yellow cake mix 2 large boxes instant vanilla pudding mix 2 large cans cherry pie filling 2 large cans crushed pineapple 6 bananas 1 large container Cool Whip chopped pecans or English walnuts Directions Prepare cake mix and pudding mix according to package directions. When cool, break 1/2 the cake into a large punch bowl. Layer 1/2 of each of the other ingredients into bowl in the order given. Repeat layers with other 1/2 of ingredients. Spread top layer of Cool Whip to edge of bowl so that the bananas will not darken. Sprinkle nuts over top of cake. Refrigerate overnight. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf39726377.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Today's Sponsor: 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 More Stuff: Coupon Swap! Swap coupons with other ThriftyFun.com users.