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Recipe For Peach/Mango Salsa

I am looking for a good recipe for peach/mango salsa.

az2010 from Easthampton, MA

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Cheese Bread Recipe

Looking for a recipe I lost. Basically you take a round shaped loaf of fresh bread. Score the top in both directions cutting about 2/3rds of the way through. On top scatter shredded cheese. Wrap in foil and bake until cheese melts. Does anyone have the complete recipe? It seems to me there was something else to put on top or in the bread. I can come up with ideas, but the original recipe was such a hit. Thanks in advance.

Dorothy from NY

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Canning Cherry Tomatoes

Can I can cherry tomatoes? If so, which is the best way, hot or cold pack?

Susan from Indiana, PA

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Making Peach Preserves

We have several older peach trees. The fruit is slow to ripen. This year the fruit is about plum size and good. How do I make peach preserves. Thanks.

Donna from West TN

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The above contests are weekly. We pick 2 tip winners, 2 photo winners (1 photo and 1 pet photo) and 1 recipe winner at the end of each week. Each winner will win $25!

My Frugal Life
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Meal Planning Notebook and Filing System

As a working mom, I enjoy cooking but was getting a bit bored with what felt like limited menu choices. Our busy schedule had caused us to fall into a rut, eating the same items over and over again. A busy family needs a plan that allowed us to eat tasty, nutritious meals together. I created my Menu notebook and filing system and it has made this task much more enjoyable.

Using a spiral notebook and an expanding file...

List all foods you normally prepare in broad categories (One category per page) such as PASTAS, chicken, grilling out, Crock-pot meals, FAST and EASY in your notebook. It's OK to list the same item on multiple pages. I also include the recipe's cookbook and page number for easy retrieval. I list unusual ingredients as well.

I sorted through my stack of recipes I wanted to try but had not yet gotten around to and placed these in a file folder in the back of the notebook.

On a blank page vertically record the days of the month and week. Have your calendar handy so you know what practices, school performances and meetings you have to attend. This will assist you in preparing a meal that can be prepared with that time limitation in mind. Perhaps a night when 3 kids need to be in 3 different zip codes calls for a CROCKPOT Meal! this also assures you wont have the same meal 3 weeks in a row.

Determine the menu for the week and record it in the notebook. Make a list of any grocery items you'll need to purchase. I have my 10 year old daughter assist with menu planning. This can easily be done on the way home from practice because all the ideas are already in the notebook. I also use my recipe file to introduce new menu items, reserving these for days when I have more time.

I found trying to decide what to have for dinner was the hardest part of my day. Now the decision is made for us ahead of time and meal preparation is a lot smoother. This has also saved us from running out of a specialty item that may have been required. We are trying new dishes, have more variety and a lot less stress! An added benefit has been the organization of my recipes which were torn from magazines or copied from this website. I store those in an expanding file by broad categories (see #1).

Happy Eating.

Source: My own compulsive organizing.

By Diana from Prospect, KY

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Kitchen Tools For Deviled Eggs

When making deviled eggs, I use 2 tools that help simplify the task and help in making the eggs look more uniform:

After peeling the eggs and cutting them in half, I put the yolks through a hand grater (the type that has a small compartment for the food and has a turn handle). This makes the yolks easier to mix with your dressings and seasonings.

I use a small scoop (like a miniature ice cream scoop) that has a release button to scoop uniform amounts of the mix into the egg white halves. I top my eggs with a dash of Old Bay. They look neater this way. (I got my small scoop from Pampered Chef.)

By Debra from Bel Air, MD

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Freeze Dinners for Entire Month in an Afternoon

In just three hours, I made dinners to freeze for the entire month. I do this each month and it's so much easier than freezing the raw meat, then thawing it then cooking. This way, the kitchen is only hot for a few hours.

The shots you are seeing are lemon pepper chicken, tuna kabobs, tip beef and polska kielbasa, fajita chicken, and a turkey casserole.

Lemon Pepper Chicken

I usually fry strips in butter, but have been trying to cut down on fats. So, I put the lemon pepper on the chicken, poking holes in the breasts for good saturation, added 1/4 cup lemon juice and 1/2 cup water. I bake it at 350 degrees F for about 45 minutes. If the inside is still pink (I use pretty big pieces), just add another 15 minutes to the baking time.

Tuna Kabobs

I get these in a vacuum packed package at the local warehouse store for $2.99. I bake them for about 15 minutes at 350 degrees F, but the smaller ones need to be taken out when that time is up, leaving the larger ones in another 10 minutes or so. Or, you can make the larger ones smaller if you are not worried about the looks.

Fajita Chicken

I cut up into chunks (4 per breast) the amount of chicken I want to cook, then add two packages of dry fajita mix (the powdered kind you get in the gravy mix isle). Then I add enough water just to cover in my crock pot, and turn it up to high. Once boiling, I turn it to low and leave in over night. The next morning, I have chicken you can eat with a spoon.

Ideas: If you like this idea, it makes a nice meal. Once this chicken is done, I make sure there is ample juice in the container when I freeze it. When I am ready to heat and eat, I make sure I put the "frozen chunk" in a larger container. Once the chicken and juice is almost cooked, I add some instant spuds to make a nice creamy "casserole" without having to do much more to it. I also add some corn and when it's done, you have a wonderful meal in just one container.

Tips and Kielbasa:

I bake these together because the juices can mix without changing the taste, as they are both similar meats. They will be used for sandwiches, soups, or casseroles and freeze great as is.

Idea: I like to cut up Kielbasa and add it to red beans and rice.

The tips go great in a box of au gratin spuds and a drained can of corn. I always add just a bit of real cojack shredded cheese before I put in in to bake.

Turkey Casserole:

You need a 4 quart casserole dish or pan with a lid. Line the bottom "layer" with a package of stuffing mix, or left over from a meal. Then, a layer of sliced turkey. I always use Winco's Garlic Herb Turkey, but you can use leftover turkey or even chicken. Then, I put on a layer of drained corn, and one of cojack cheese. The top is a package of Idahoan Instant Spuds, my favorite being 4 cheese flavor.

Cover and bake at 350 degrees F for about 30 minutes. I serve it with a package of gravy over each serving, and some cranberry sauce. It's like Thanksgiving any time you want!

I hope you enjoy this. Keep in mind that a little work now, (a Sunday or a day off?) can save you lots of time in the kitchen when you are tired or rushed. I hope these ideas have helped.

By Sandra from Salem OR

Freeze Dinners For The Entire Month In An Afternoon

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Pineapple Pickles

Ingredients

1 cup cider vinegar (brown)
3 cups granulated sugar
1 cup mixed pickling spices (tied in a cheese cloth bag)
4 cups drained pineapple chunks

Directions

Simmer together for 45 minutes: vinegar, sugar and spices. Remove spices from brine. Add pineapple chunks and simmer gently for 1 hour. While hot, put in hot pint jars and seal.

Source: From a dear friend years ago.

By Ellen from Taft, CA

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Rocky Road Bars

This recipe is my most favorite. If you take it anywhere for a dessert, make sure you grab a plate and put this on it first because it goes so fast and this is no joke. It is that wonderful and delicious. My husband went to get a piece for himself and it was only 15 minutes later and it was gone. I know you will love it. Give it a try at home first so you can at actually have some before you make it and take it somewhere. I have been trying all summer to send it in but summer is flying by so fast and there seems to be more work then ever to be done before winter. I need either more days in a week or more arms. Either way I think at the rate I am going, it will be done in about 3 years!

Ingredients

Base:

1/2 cup margarine or butter
1 oz. (1 square) unsweetened chocolate, chopped
1 cup Flour
1 cup sugar
1 tsp. vanilla
2 eggs
3/4 cup chopped nuts

Filling:

1 8 oz pkg cream cheese reserving (2 oz for frosting)
1/4 cup butter or margarine softned
1/2 cup sugar
1/2 tsp. vanilla
1 egg
1/4 cup nuts
1-6 oz. package or 1 cup semi sweet chocolate chips

Frosting:

2 cups miniature marshmallows
1/4 cup margarine or butter
1/4 cup milk
1 oz ( 1 square) unsweetened chocolate chopped
Reseved 2 oz cream cheese
3 cups powdered sugar
1 tsp. vanilla

Directions

Pre heat Oven to 350 degrees F. Grease and flour 13x9 inch pan or use cocoa instead of flour.

In large saucepan over low heat, melt 1/2 cup margarine and 1 oz chocolate, stirring constantly until smooth. You can use your microwave also. Lightly spoon flour into measuring cup; level off. Add 1 cup and remaining base ingredients, mix well. Spread into prepared pan.

In a small bowl, combine all filling ingredients except 1/4 cup nuts and chocolate chips (last 2 ingredients in filling list). Beat 1 minute at medium speed until smooth and fluffy, stir in nuts. Spread over chocolate mixture, sprinkle evenly with chocolate chips. Bake for 25 to 35 minutes or until toothpick comes out clean. Immediately sprinkle marshmallows over top. Return to oven for 2 minutes.

In large saucepan over low heat, combine 1/4 cup margarine, milk, 1 oz unsweetened chocolate and reserved cream cheese; stir until well blended. Remove from heat, add powdered (confectioner) sugar, 1 tsp. vanilla; stir until smooth. Immediately pour frosting over marshmallows and lightly swirl with knife to give marble effect. Refrigerate until firm then cut into bars.

Good luck, I really hope you try this. It is a lot easier then it looks and is so good!

Source: Pillsbury Classic Cookbook

By Darlene from Fairview, PA

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Bar-B-Q Sandwiches

This is like Sloppy Joes

Ingredients

1 and 1 1/2 lb hamburger
3/4 - 1 cup brown sugar
1 green pepper, chopped
1 large onion, chopped
3/4 - 1 cup ketchup
Chili Powder

Directions

Brown beef with a little bit of water and salt. Add brown sugar, green peppers, onion, ketchup, and a dash of chili powder. The more you simmer, the better it gets. Serve on buns.

Source: This recipe came from a family friend. It is so easy and so good.

By Jayme from Harrisonburg, VA

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Country Ham and Cheese Biscuits

These hearty biscuits can be kept in the freezer for a quick heat-and-eat breakfast.

Ingredients

2 cups self-rising flour
1/4 cup shortening
1 cup sour cream
1/4 cup milk or buttermilk
1 cup country ham, cooked, chopped fine
1 cup shredded cheese (Cheddar, Swiss, Colby, Provolone, or your choice)

Directions

In mixing bowl, combine flour with shortening. Using pastry blender, two forks, or clean hands, cut the shortening into the flour until the mixture resembles very coarse crumbs. Add sour cream, milk, ham, shredded cheese and mix just until combined. Turn onto floured board and knead two or three times, then flip to flour the other side. Pat dough into half inch thickness. Cut with preferred size cutter and place biscuits on lightly greased or sprayed baking sheet, with edges just touching. Bake at 450 degrees F for 8-12 minutes or until golden brown. Serve just as is or accompanied by jam, jelly, or honey.

These are delicious served warm from the oven, but they also freeze remarkably well for a quick breakfast or snack any time! Just allow to cool completely and place in gallon size zip-top bag in freezer. Warm individual biscuits in the microwave for 30-60 seconds (depending on microwave, do not overheat or they will toughen).

A note here about cheese: the amount of cheese can be reduced by half for the sake of thriftiness, but the full amount of cheese will of course make a richer biscuit.

Source: Adapted from "Tennessee Farm and Home" magazine.

By Shawna from Paris, TN

Country Ham and Cheese Biscuits

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Spinach Salad

Ingredients

6 cups spinach, torn
4 slices of bacon, diced
4 green onions, sliced
1/2 tsp salt
pinch of pepper
3 T. vinegar
3 T. water
2 T. brown sugar
1 hard boiled egg

Directions

Put the spinach in a salad bowl (I place on individual salad plates). Fry the bacon until crisp. Add green onions, salt and pepper, vinegar, water and sugar. Stir. Bring to a boil and then pour over spinach. Toss until coated and wilted. Scatter chopped egg over top and serve immediately.

Source: My cousin served this at her house and it was so YUM I had to get the recipe!

By Faith from Lynden, WA

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Sausage Crescent Roll

Ingredients

1 package crescent roll mix (Pillsbury dough-type in tube)
1/2 lb. Italian sausage, removed from casing and browned
1/2 cup ricotta cheese
grated cheese, your choice
salt and pepper, to taste

Directions

Put your crescent roll dough together to make one large square. Spread ricotta cheese over surface. Take cooked sausage and spread on top. Sprinkle with grated cheese. Salt and pepper to taste. Roll without folding sides. Cut slices about 1/4 inch thick. Place on cookie sheet and sprinkle tops lightly with grated cheese. Bake at 375 degrees F until brown, approximately 25-30 minutes.

By Robin from Washington, IA

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All Day Stew

Ingredients

2 lbs. lean stew meat
1 large onion, sliced
6 carrots, sliced
1 celery stalk, sliced
3 potatoes, small chunks
2 tsp. salt
2 tsp. sugar
2 tsp. tapioca
1 cup tomato juice

Directions

Place meat in bottom of a 4 qt. dish. Cover with vegetables. Mix next 3 ingredients and sprinkle over vegetables. Pour juice over all; cover tightly. Bake at 250 degrees F for 5 hours. Do not open and peek!

By Robin from Washington, IA

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Fruit Pizza

Ingredients

Base:

1 1/4 cups flour
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/4 cup sugar
1/4 cup butter
1 egg and 1 Tbsp. milk
1/4 tsp. vanilla

Spread:

8 oz. cream cheese
1/2 cup powdered sugar

Fruit:

2 pints strawberries
3 kiwi
1 can mandarin oranges and/or peaches

Directions

Sift dry ingredients into bowl. Cut butter into flour mixture. Beat remaining base ingredients together and mix into dry ingredients. Press dough into lightly-greased pizza pan. Bake in preheated oven at 375 degrees F for 12-15 minutes or until a light golden brown. Leave shell in pan and cool.

Beat together the cream cheese and sugar and spread on cooled shell.

Hull and wash 1 1/2 pints strawberries. Cut then in half; arrange them on outside of pizza. Next, peel 2-3 kiwi fruit, slice and arrange in a row above the strawberries. Next use canned mandarin oranges and/or slices on peach in small wedges. Fill top circle with more strawberries. Cut pizza with pizza cutter.

By Robin from Washington, IA

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Sweet and Sour Mandarin Salad

Ingredients

1/4 cups sliced almonds
1 Tbsp. and 1 tsp. sugar
1/4 head lettuce, torn into bite-sized pieces
1/4 bunch romaine, torn into bite-sized pieces
1 can mandarin orange segments, drained (11 oz.)
2 medium stalks celery, chopped
2 green onions with tops, thinly sliced

Sweet-Sour Dressing:

1/4 cup vegetable oil
2 Tbsp. sugar
2 Tbsp. vinegar
1 Tbsp. snipped parsley
1/2 tsp. salt
dash pepper
dash red pepper sauce

Directions

Cook almonds and sugar over low heat, stirring constantly, until sugar is melted with almonds are coated. Cook and break apart. Store at room temperature. Place lettuce and romaine in plastic bag; add celery and onions. For dressing: Shake all ingredients in tightly covered jar; refrigerate. Pour sweet-sour dressing into bag; add orange segments. Close bag tightly and shake until salad greens and orange segments are well coated. Add almonds and shake.

Do-ahead tip: Before dressing is added, bag of salad greens can be closed tightly and refrigerated no longer than 24 hours.

Pineapple Salad: Substitute can pineapple chunks, (13oz.), drained, for mandarin orange segments and snipped mint leaves for the parsley.

By Robin from Washington, IA

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Meltaways

Ingredients

1/2 lb. margarine, softened
3/4 cup cornstarch
1 cup flour
1 1/3 cup confectioner' sugar
1 package cream cheese, softened (3 oz.)
1 tsp. vanilla

Directions

Cream margarine in bowl until fluffy. Blend in cornstarch, flour and 1/3 cup confectioners' sugar, mixing well. Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees F for 12 minutes. Cream remaining ingredients together in bowl. Frost cookies.

By Robin from Washington, IA

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ThriftyFun Recipes - August 27, 2008

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