ThriftyFun Recipes - May 15, 2008

Thank you Robin, Connie, Sandy, sbb1, Leann, Penny, Darlene, Carol and Lisa for today's tips and recipes!

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Today's Food Tips:

• Boil Eggs With Potatoes Or Macaroni For Salad
• Cut Pancakes In Squares For Easy Serving
• Refill Smaller Oatmeal Container

Today's Contest Recipes:

• Fancy Mixed Veggie Saute'
• Rhubarb and Strawberry Pie (Diabetic)
• Cracker Barrel's "Fried" Apples
• Make Your Own Turkish Coffee
• Asparagus Casserole

Robins's Recipe Corner:

• Mandarin Salad
• Cheesy Baked Corn
• Cinnamon Applesauce Salad
• Beef and Bean Supper Dish
• Lemon Pound Cake
• Chicken and Rice

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Boil Eggs With Potatoes Or Macaroni For Salad

Ever make potato or macaroni salad only to remember you forgot to boil the eggs? I always toss the eggs in with the potatoes or macaroni and boil at the same time.

ALWAYS REMEMBER TO WASH THE EGGS COMPLETELY BEFORE PUTTING IN THE PAN!

This is the only way I can ever have boiled eggs AND potatoes/macaroni at the same time. Again, don't forget to wash the eggs first!

Source: I didn't find this anywhere, just made sense when I stopped to think about how I could avoid this problem every time.

By Sandie from Curtice, OH

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Cut Pancakes In Squares For Easy Serving

If you make great pancakes but can never get them all to pour the same sizes, Try this:

Make a stack of pancakes. Instead of serving everyone individual pancakes, take a sharp knife, slice down and across through the stack as you would do for a cake until you have squares. Transfer all the squares to a large serving bowl or container. Pour melted butter over the squares and place a serving spoon along side. This way everyone will have as much pancakes as they want without worrying about the irregularity of the sizes. This worked so well that this is the only way I make them now. Everyone says, that its a neat idea because all they have to do is pour the syrup and dig in. Try it I hope you guys like it.

By sbb1 from Umm al Quain, UAE

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Refill Smaller Oatmeal Container

I like to buy oatmeal in the large container, but it is too large to keep in the cupboard, so I keep the 18 oz container and refill it when needed from the larger one. The 18 oz fits perfect in the cupboard over the microwave.

Leann from Ohio

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Fancy Mixed Veggie Saute'

Ingredients

• 1/2 large Bermuda onion, cut into quarters
• 1 cup broccoli florets without stems
• 6 grape tomatoes halved
• 2 cups warm water
• 1 Tbsp. light olive oil
• 1/8 tsp. garlic powder
• 1/2 tsp. hot pepper flakes
• 1 Tbsp. butter
• 1 Tbsp. spicy mustard
• 1/2 tsp. black pepper
• 1/8 tsp. white pepper
• 1 Tbsp. lime juice

Directions

Put all ingredients in a medium saucepan with 2 cups of warm water, bring to a boil, simmer low heat for 4 minutes.

Presentation: Drain off any extra liquid, toss onto colorful platter and serve while still hot! Enjoy!

Penny from Ipswich, MA

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Rhubarb and Strawberry Pie (Diabetic)

Since summer is almost here and it is time for strawberry and rhubarb, I wanted to send this recipe in. It is a Diabetic recipe and I know you do not get a lot of these and they are just as good made this way. Or you can make it like you normally would.

Ingredients

• 3 cups, cut in 1 inch pieces (or 1 pkg frozen unsweetened rhubarb, thawed and undrained)
• 3/4 cup water
• 1/4 cup flour
• 3 Tbsp. cornstarch
• 2 Tbsp. Lemon juice
• 3 cups sliced strawberries
• 12 1/2 tsp. Equal Measure or 40 packets Equal sweetener or 1 2/3 cups Equal spoonful
• 1/4 tsp. ground nutmeg

Directions

Use favorite recipe for pie crust for a 9 inch crust. Bake in pre heated oven as required by your recipe. Cool on wire rack.

For the whole pie to be baked, oven should be set at 350 degrees F. Add rhubarb into a large covered saucepan over medium heat until rhubarb releases liquid (about 5 minutes). Combine water, flour, cornstarch and lemon juice. Stir into rhubarb and heat to boiling. Reduce heat and simmer uncovered, stirring constantly until mixture is thickened and rhubarb is almost tender (3-5 minutes longer). Stir in strawberries and cook 2-3 minutes longer. Stir Equal and nutmeg into fruit mix.

Spoon into pie crust, spreading evenly. Bake in oven until bubbly about 40 minutes. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack, serve warm. Enjoy!

Dietary exchange:

• 1-starch/Bread
• 1 Fruit
• 1 Fat

By Darlene from Fairview, PA

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Cracker Barrel's "Fried" Apples

If you love Cracker Barrel's "Fried" Apples, like I do - here is a recipe I tweaked a bit and they came out great.

Ingredients

• 2 cups apple juice
• 4 large golden delicious apples, cut into eights (no need to peel)
• 1/2 cup apple juice
• 3 Tbsp cornstarch
• 1 tsp. cinnamon
• 4 Tbsp. sugar

Directions

Combine 2 cups juice and apples in a skillet. Simmer gently turning apples carefully until tender, checking with a fork. Remove from apples from skillet and set aside. In a jar put 1/2 cup apple juice and cornstarch, cinnamon and sugar. Put the lid on and shake well (I do this over the sink). Stir into hot juices in skillet and cook on medium heat until bubbly and thickened.

These are a great side dish. Also good with vanilla ice cream, over oatmeal or pancakes, or waffles for breakfast.

By Carol from Landisville, Pa

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Make Your Own Turkish Coffee

Turkish coffee is a slightly spiced, strong coffee that is usually served in small cups. You can make your own easily.

Ingredients

• 1 1/2 cups water
• 4 tsp. coffee (powder it in your coffee grinder if you can)
• 4 tsp. sugar
• pinch of cinnamon and coriander powder

Directions

Heat water in saucepan; add coffee and sugar & spices when warm. Bring to boil. Pour half of the coffee into small cups. Return remaining coffee to stove, and bring to boil again. Take off stove, then spoon off the foam and gently place into each cup. Don't stir so the grinds remain at the bottom of your cup!

Source: compiled from a few recipes I found. This is my own.

By Lisa from Halfax, NS

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Asparagus Casserole

Ingredients

• 1-1/2 to 2 cups herb seasoned stuffing mix
• 2 cans cut asparagus {I use 2 to 3 cups of semi cooked fresh asparagus}
• juice of 1 lemon
• 1 stick butter, melted
• 1 can cream of mushroom soup
• 1/4 cup half-and-half or milk
• 1 cup grated sharp Cheddar cheese

Directions

Preheat oven to 350 degrees F. Butter a 9x13 inch pan. Line bottom of baking dish with a layer of stuffing mix. Spread out the asparagus over stuffing mix. Drizzle with lemon juice. Pour melted butter over asparagus and stuffing mix. Combine half-and-half with soup Pour over asparagus and stuffing mix. Bake 25 minutes. Sprinkle with cheese. Bake 10 to 12 minutes longer, or until cheese is melted.

By Connie from Cotter, AR

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Mandarin Salad

Ingredients

• 1/2 cup sliced almonds
• 3 Tbsp. sugar
• 1/2 head iceberg lettuce
• 1/2 head romaine lettuce
• 1 cup chopped celery
• 2 whole green onions, sliced thin
• 1 can mandarin oranges, drained (11 oz.)

• 1/2 tsp. salt
• dash pepper
• 1/4 cup vegetable oil
• 1-2 Tbsp. chopped parsley
• 2 Tbsp. sugar
• 2 Tbsp. vinegar
• dash Tabasco sauce

Directions

Mix all dressing ingredients together and chill. Cook almonds and sugar in small pan, stirring until almonds are coated and sugar dissolved; set aside. Mix lettuces, celery and onion in salad bowl and refrigerate. Just before serving, add almonds and oranges to lettuce. Toss with dressing. Serves 4-6

By Robin from Washington, IA

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Cheesy Baked Corn

Ingredients

• 1 can whole kernel corn (with juice)
• 2 Tbsp. butter, melted
• 1 cup Velveeta cheese, melted
• 2 eggs, beaten
• 1 cup Velveeta cheese, diced
• 1 Tbsp. flour
• 2 Tbsp. sugar
• 1/2 tsp. salt

Directions

Mix ingredients and place in buttered casserole dish. Bake 1 hour at 350 degrees F.

By Robin from Washington, IA

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Cinnamon Applesauce Salad

Ingredients

• 1 large package strawberry gelatin
• 1 cup hot water
• 1/2 cup cinnamon candies
• 2 cups applesauce

Directions

I boil the candies in the water ahead of time, makes them melt better. Mix all together and pour into mold.

By Robin from Washington, IA

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Beef and Bean Supper Dish

Ingredients

• 1 lb. lean ground beef
• 1 medium onion, sliced
• 1/2 tsp. salt
• dash pepper
• 1 can pork and beans (20 oz. or larger)
• 1/2 cup ketchup
• 2 Tbsp. brown sugar
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. vinegar
• 1/4 tsp. Tabasco sauce

Directions

Brown and drain ground beef and onion. Add rest of ingredients. Simmer, covered, 15 minutes to blend flavors.

By Robin from Washington, IA

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Lemon Pound Cake

Ingredients

• 2 sticks margarine
• 3 cups sugar
• 1/2 cup oil
• 1 cup milk
• 6 eggs, room temperature
• 2 tsp. vanilla
• 1 Tbsp. pure lemon extract

Directions

Using high speed, mix margarine, sugar and oil until smooth. Add 3 cups flour, 1 cup at a time. Add milk and eggs, 1 at a time. Beat well after each egg. Add vanilla and lemon extract. Bake at 325 for 1 hour. Do NOT open oven door first hour; then 15 minutes at 375 degrees F.

By Robin from Washington, IA

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Chicken and Rice

Ingredients

• 3 cups dry Minute Rice
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 pkg. dry onion soup
• 3/4 cup milk
• 1 frying chicken, cut up in pieces
• 4 oz. can mushrooms
• 6 oz. water chestnuts

Directions

Grease 9x13 inch pan. Sprinkle rice on bottom. Heat soups with milk. Place chicken over rice. Sprinkle mushrooms and water chestnuts around chicken pieces. Pour soups over everything. Seal pan with foil. Bake at 325 degrees F for 2 hours and 15 minutes.

By Robin from Washington, IA

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