ThriftyFun Recipes - March 5, 2009

Thank you Marlene, Raymonde, Kathleen, Elain, Laurie, Dede, LovingLynden and Karen for today's tips and recipes!

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Recipe Requests:

• Homemade Tuna Tetrazzini
• Freezing Lamb Liver

Today's Food Tips:

• Add Veggies to Tomato Sauce
• Take Your Lunch in a Cloth Tote Bag
• Microwave Doggie Doughnuts

Today's Contest Recipes:

• Apple Pan Goody Breakfast
• Zucchini "Crab" Cakes
• Green Chili Pot Roast
• Easy Pepperoni Dip
• Tilapia and Veggies With Red Pepper Sauce

Robins's Recipe Corner:

• Chocolate Meringue Pie
• Reach-For-More Rolls
• Salmon Balls
• Chinese Beef
• Cream Pea Soup

Crafting for Fun and Money!

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Homemade Tuna Tetrazzini

Does anyone have a recipe for homemade tuna helper tetrazzini?

Kelly from Ohio

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Freezing Lamb Liver

Can you safely freeze lamb liver? If so, for how long?

Lesley from England

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Add Veggies to Tomato Sauce

Make your spaghetti healthier, tastier, and stretch farther using fresh, thin sliced carrot, and/or thin sliced zucchini. It adds color, and flavor to any tomato/pasta combo, and kids love it because the tomato disguises the taste of veges just enough to please their pallet. You will know they are getting their vitamins, and they will know it's still fun to eat!

When cooking up the spaghetti sauce, just add a cup of veges to it and cook till veges are softened. Fresh is best for flavor, but canned can certainly be used too.

By Dede from Macon, MO

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Take Your Lunch in a Cloth Tote Bag

To save paper and money, I take my lunch to work every day in a cloth tote bag that I bought at the Dollar Store. It is about 10x10 inch square and has a nice handle. When I come home, I just put my lunch bag in the fridge so I can find it fast in the morning. I never run out of paper bags, I save money, and it's a good way to reduce waste.

By Laurie from Portland, OR

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Microwave Doggie Doughnuts

The great thing about these dog treats is that you can make them in your microwave. It's really nice in summer so you don't heat up kitchen.

• 2 cups whole wheat flour
• 3 Tbsp. oatmeal
• 1 egg. lightly beaten
• 1 tsp. garlic powder
• 2/3 cup beef or chicken broth

Source: I got this from my local veterinarian.

By Elaine from Iowa

Editor's Note: Many veterinarians advise for pet owners to avoid feeding garlic to dogs. There are some who recommend it. Speak to your vet or just omit the garlic powder from this recipe.

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Apple Pan Goody Breakfast

Ingredients

• 4 to 5 medium tart apples, peeled and sliced
• 3/4 cup dried cranberries
• 6 Tbsp. brown sugar
• 1 tsp. ground cinnamon, divided
• 3 Tbsp. butter
• 6 eggs
• 1-1/2 cups orange juice
• 1-1/2 cups all-purpose flour
• 3/4 tsp. salt
• 2 Tbsp. sugar
• Maple syrup, optional

Directions

In a large skillet, saute the apples, cranberries, brown sugar and 3/4 teaspoon cinnamon in butter until apples begin to soften, about 6 minutes. Transfer to a greased 13x9 inch baking dish.

In a blender, combine the eggs, orange juice, flour and salt; cover and process until smooth. Pour over apple mixture. Sprinkle with sugar and remaining cinnamon.

Bake, uncovered, at 425 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Serve with syrup if desired. Yield: 8 servings.

Source: Taste of Home cookbook

By LovingLynden from Lynden, WA

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Zucchini "Crab" Cakes

These are the vegetarian crab cakes. They taste just like you made them with crab. Absolutely delicious!

Ingredients

• 2 1/2 cups grated zucchini
• 1 egg, beaten
• 2 Tbsp. butter or margarine,melted
• 1 cup seasoned bread crumbs
• 1/4 cup minced onions
• 1 tsp. Old Bay Seasoning (may add more)
• 1/4 cup all purpose flour
• 1/2 cup vegetable oil (for frying)

Directions

In a large bowl, combine zucchini, egg, butter or margarine. Stir in seasoned bread crumbs, minced onion, and seasonings. Mix well. Shape into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties until golden brown on both sides.

By Karen N. from Clemmons, NC

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Green Chili Pot Roast

Ingredients

• 3 1/2 - 4 pound beef pot roast
• 2 small containers frozen chopped green chilies, thawed or 6 freshly roasted chilies, seeds removed and diced
• 1 can Mexican-style tomatoes
• 2 Tbsp garlic powder
• Salt as desired

Directions

Place roast in slow cooker, top with green chilies, can of Mexican-style tomatoes and stir in garlic powder. Cook on low 10-12 hours. Shred with 2 forks. Meat should be very tender when cooked this long. Salt as desired. Great on tacos, on taco salads or rolled in tortillas or just in a bowl topped with some shredded Monterrey jack cheese.

Number of Servings: 8-12

By Kathleen W. from Dothan, AL

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Easy Pepperoni Dip

Ingredients

• 2 - 8 oz. packages of cream cheese
• 2 - 8 or 12 oz. packages of chopped sliced pepperoni

Directions

In a crockpot or slowcooker add cream cheese and pepperoni. Cook on low heat for about 1-1/2 hours. Stir every 5 minutes to mix ingredients together. serve with your favorite chips. I serve this with tortilla chips.

By Marlene from Seagrove, NC

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Tilapia and Veggies With Red Pepper Sauce

Ingredients

• 1/2 cup dry white wine or chicken broth
• 1/4 cup water
• 1 Tbsp. lemon juice
• 1 tsp. salt, divided
• 6 tilapia fillets (4 oz. each)
• 2 small yellow summer squash, cut into 1/4 in. slices
• 1 medium zucchini, cut into 1/4 in slices
• 1 medium onion, halved and sliced
• 1 garlic clove, minced
• 1 Tbsp. olive oil
• 1/4 tsp. pepper
• 1/3 cup roasted sweet red peppers, drained
• 1 Tbsp. white balsamic vinegar

Directions

In a large skillet, bring wine, water, lemon juice and 1/2 tsp. salt to a boil. Reduce heat, and add tilapia. Poach, uncovered, for 5-10 minutes or until fish flakes easily with a fork, turning once. Remove and keep warm.

Bring poaching liquid to a boil; cook until reduced about 1/2 cup. Meanwhile, in another skillet, saute the yellow squash, zucchini, onion and garlic in oil until tender. Sprinkle with pepper and remaining salt.

In a blender, combine the reduced liquid, roasted peppers and vinegar; cover and process until smooth. Serve with fish and vegetables.

Source: A friend Helen.

By Raymonde from North Bay, Ontario

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Chocolate Meringue Pie

Ingredients

• 3/4 cup sugar
• 3 Tbsp. cornstarch
• 3 Tbsp. flour
• 1/2 tsp. salt
• 2 1/2 cup milk
• 2 squares bitter chocolate
• 3 egg yolks
• 1 tsp. vanilla
• pie shell, baked

Directions

Blend sugar, cornstarch, flour and salt. Stir in the milk. Add chocolate which has been melted over hot water. Cook milk, chocolate, and dry ingredients, which have been mixed together over hot water on low heat until thick. Beat egg yolks and pour part of the mixture over them, stirring well. Return to the hot mixture and cook one more minute. Cool. Add vanilla, and pour into baked pie shell. Top with meringue made by beating the egg whites, then slowly adding the sugar, beating after each addition until mixture holds it's shape. Bake in a slow oven (325 degrees F) until the meringue is delicately browned.

By Robin from Washington, IA

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Reach-For-More Rolls

Ingredients

• 1 1/2 cups hot water
• 1 cup mashed potatoes
• 1 Tbsp. salt
• 2/3 cup sugar
• 8 cup flour
• 2/3 cup shortening, melted
• 2 eggs
• 2 pkgs. yeast

Directions

Stir hot water into mashed potatoes. Add salt, sugar, melted shortening. When cool, add eggs and yeast. Add flour. Make into dough. Knead well. Let rise for 2 hours in a warm place. Knead down. Let rise again one hour. Make into rolls and bake at 350 degrees F. Makes 5 dozen.

By Robin from Washington, IA

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Salmon Balls

Ingredients

• 1 can salmon, flaked
• 1/2 cup cooked rice
• 4 ground saltine crackers
• 1 tsp. onion
• 2 eggs, beaten
• salt and pepper

Directions

Mix above ingredients and roll into balls. Put in cake pan. Pour 1 can mushroom soup diluted with 1 can water over the salmon balls. Green peppers may be added, to taste. Cook 30 minutes at 350 degrees F.

By Robin from Washington, IA

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Chinese Beef

Ingredients

• 1 lb. lean hamburger
• 2 cups chopped celery
• 1 small onion
• 1 pkg. frozen peas
• 1 can mushroom soup
• 1/2 cup milk
• buttered cracker crumbs

Directions

Brown beef, put in casserole. Chop onion and celery and sprinkle over meat. Add peas. Combine milk and soup and pour over the ingredients in the casserole. Top with buttered crumbs. Bake 35 minutes at 375 degrees F. (Celery should be a little crunchy.)

By Robin from Washington, IA

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Cream Pea Soup

Ingredients

• 3 lb. fresh or frozen peas
• 3 cups cream
• salt
• pepper
• 3 egg yolks
• 6 pats butter

Directions

Cook peas in top of double boiler and when tender force through a colander. Put cream in the same pan and when hot add puree of peas and the salt and pepper, to taste. Cook 5 minutes, stirring vigorously. Beat egg yolks and whip them into the mixture. Remove from heat and add butter which has been mashed with a fork. Fold in until butter has melted. Serve at once. This soup is simply delicious.

By Robin from Washington, IA

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