ThriftyFun Recipes - Sept. 28, 2007

Thank you Samaree, Chris, Connie and Robin for today's recipes!

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Recipe Requests:

• Looking For Nachos Recipe
• Recipe For Okra Cheese Rice Casserole
• Recipe For Sugar Free Low Carb Zucchini Bread
• Recipe For Custard

Today's Recipes:

• My Favorite Breakfast - Tortillas and Eggs
• Never Fail Cranberry Jelly
• Stuffed Green Peppers
• Caramel Praline Souffle'
• Neary Homemade Pickles
• Chili Dish
• Celery Seed Dressing
• Crabmeat Spread
• Oatmeal Muffins

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Looking For Nachos Recipe

Do you have a recipe for nachos?

Christa from Cleveland

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Recipe For Okra Cheese Rice Casserole

I am looking for a recipe for Okra/Cheese/Rice Casserole. I have one before that was made with tomatoes. Do you have any recipes similar to that?

Dee from Franklin, LA

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Recipe For Sugar Free Low Carb Zucchini Bread

Looking for a sugar free and preferably low carb recipe for Zucchini bread.

Thanks bunches.
:-)

anbsmommy from Spanaway, WA

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Recipe For Custard

I am looking for a recipe that my mother used to make. It is a custard that is cooked on the stove, it is semi thick, she used to keep in a jar in the refrigerator, not like the solid baked custard. Can anyone help?

Peggy

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My Favorite Breakfast - Tortillas and Eggs

Ingredients

• 1 large flour tortilla
• Spreadable Cheese
• Re-fried Beans
• Scrambled Eggs

Directions

Spread the cheese on the tortilla, add re-fried beans over this and then the scrambled eggs on that.

Roll up and microwave to heat the cheese and beans. Yum! Good for breakfast on the run!

By Chris from Oshkosh, WI

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Never Fail Cranberry Jelly

Ingredients

• 1 qt. cranberries
• 1 pint water
• 2 cups sugar

Directions

Add water to cranberries. Cook until done; mash through colander. Put back on stove and cook 5 minutes. Add sugar and cook 5 minutes longer. Pour in small glasses, cover and put in refrigerator.

By Robin from Washington, IA

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Stuffed Green Peppers

Ingredients

• 4 large green bell peppers
• 1 pound ground beef
• 1/4 cup chopped celery
• 2 Tbsp. chopped onion
• 1 cup cooked rice
• 1/2 tsp. salt
• Dash pepper
• 1/4 cup ketchup
• 1 medium tomato, chopped
• 1 (8 oz.) can tomato sauce
• 1/4 tsp. dried basil leaves
• 1/4 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F. Cut tops from peppers, remove membranes and seeds. Place in large saucepan, cover with water. Bring to a boil; boil 5 minutes. Drain; set aside.

In a large skillet, brown ground beef, celery and onion; drain. Add rice, salt , pepper, ketchup, and tomato; mix well. Spoon mixture into peppers. Place peppers in ungreased shallow baking pan. In small bowl, combine tomato sauce and basil; mix well. Spoon half of sauce over peppers.

Bake at 350 degrees F for 30 to 40 minutes, or until peppers are tender. Spoon on remaining sauce and sprinkle with cheese during the last 5 minutes of baking.

Serves: 4

By Connie from Cotter, AR

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Caramel Praline Souffle'

Ingredients

• 1 envelope unflavored gelatin
• 1 1/2 cups cold water
• 28 caramels
• 1 Tbsp. sugar
• 5 eggs, separated
• 1/4 tsp. salt
• 1 cup whipping cream, whipped
• 2 Tbsp. sugar
• 1/4 cup chopped pecans, toasted

Directions

Soften gelatin in 1/2 cup cold water. Melt caramels and sugar with remaining water in covered double boiler over low heat. Stir occasionally until sauce is smooth. Stir small amount of hot mixture into beaten egg yolks; add egg yolks to hot mixture. Cook 3 minutes over low heat, stirring constantly. Stir in gelatin.

Refrigerate 30 minutes or until slightly thickened, then beat until airy. Beat egg whites with salt until foamy; continue beating until stiff peaks form. Fold egg whites and whipped cream into caramel mixture. Wrap a 3 inch collar of aluminum foil around top of 1 qt. souffle' dish and secure with tape. Pour mixture into dish; chill until firm. Remove foil collar before serving. Melt sugar in skillet over low heat until clear and caramel colored. Add pecans and stir until well coated. Spoon onto greased cookie sheet and immediately separate pecans with 2 forks. Cool. Break into small pieces and sprinkle over souffle' before serving.

By Robin from Washington, IA

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Neary Homemade Pickles

Nearly free, nearly homemade pickles. My wonderful mother-in-law, Lavon, gave me two cucumbers from her garden. Forgetting these were not genetically mutated supermarket cucumbers, I put them in the crisper drawer and forgot about them for a couple days. When I went to slice them up for lunch, I saw that they were getting a little soft. I didn't want them to go to waste, so I made nearly free pickles.

I always save pickle juice when the pickles are gone. You can pickle many vegetables in this leftover liquid - carrots, onions, cauliflower, zucchini, hot peppers, etc. Just slice or cut the veggies into bite sized pieces and put them in the pickle jar. Shake the jar a couple times a day to make sure the veggies get pickled evenly. After three or four days, eat and enjoy.

I figure that the liquid constitutes about 1/4 of the price of the jar of pickles. My Aldi pickles were $0.99. So, 25 cents for the liquid and the cucumbers were free. You can make these pickles look more homemade by tossing in a few pinches of dill weed, parsley, marjoram, dried onion, etc. Put a little square or round piece of fabric over the jar lid, tie with a ribbon and you have a nice gift.

This idea not only reuses the pickle juice that most people would throw away, but it also reuses the glass jar. When the homemade pickles are gone, I thoroughly clean the glass jar and use it to freeze soups, broth, vegetables or tomato sauce.

By Samaree from South Bend, IN

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Chili Dish

Ingredients

• 2 lb. ground beef
• 1 pkg. chili seasoning mix
• 2 cans ranch style beans, drained (15 oz. each)
• 2 cans tomatoes, drained (14.5 oz. each)
• 1 can tomatoes and green chilies, drained (10 oz.)
• 1-2 lb. Velveeta cheese, cubed
• 1 cup whipping cream

Directions

Prepare beef as directed on chili mix package. Add vegetables, using only half of the tomatoes and chilies. Add remainder if you like a hotter flavor. Simmer 30 minutes longer. Just before serving, add Velveeta and cream. This can be prepared ahead and frozen. This is also very rich!

By Robin from Washington, IA

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Celery Seed Dressing

Ingredients

• 5 Tbsp. sugar
• 1/2 tsp. prepared mustard
• 1/2 tsp. celery seed
• 1 tsp. salt
• 2 cloves garlic
• 1 tsp. grated onion
• 1/2 cup salad oil
• 1/4 cup vinegar

Directions

Put ingredients into jar and shake well. Let stand overnight. This dressing should be left out of the refrigerator for several hours after you make it, and should be shaken vigorously every once in a while. It is wonderful with blue cheese added, too.

By Robin from Washington, IA

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Crabmeat Spread

Ingredients

• 1 can crabmeat, flaked and drained (6.5 oz)
• 2 Tbsp. chopped parsley
• 1 tsp. chopped onion
• 4 Tbsp. mayonnaise
• 1/2 tsp. lemon juice
• 1 Tbsp. chili sauce
• 1/2 Tbsp. horseradish

Directions

Combine and refrigerate. Use as spread for crackers.

By Robin from Washington, IA

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Oatmeal Muffins

Ingredients

• 1 cup quick oats
• 1 cup buttermilk
• 1/2 cup brown sugar
• 1 egg, slightly beaten
• 1/3 cup melted shortening or butter
• 1 cup flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. soda

Directions

Soak oats in buttermilk for 1/2 hour. Add brown sugar and egg. Add shortening and dry ingredients. Mix quickly. Fill greased muffin tins 2/3 full. Bake at 400 degrees F for 20-25 minutes.

By Robin from Washington, IA

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