ThriftyFun Recipes - May 17, 2006

I would like to obtain a recipe and instructions for meatballs that you can prepare and freeze to be used in multiple ways, like spaghetti, sandwiches, etc. I was told about a preparation method involving pressing the meat in a pan, cutting into smaller squares, and rolling each smaller square into a meatball. Anyone have any idea of what I am talking about here? Sounds like a very timesaving idea for busy families!

Thank you!
Pam from Columbus, NE

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Leaving Fat in Chicken Broth

My recipe for making chicken broth says to refrigerate the broth and then to remove the fat from the top of the broth when the fat has hardened from being in the refrigerator. I would think that removing the fat would also be removing a lot of the flavor. What do you think about leaving the fat on the top, or just removing some of it? Thanks!

P.J. from Delaware

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Food for a Graduation Party

My daughter graduates from high school this Sunday and I need to shop for the party. We are serving individual sandwiches, tossed green salad, potato salad, vegetables and dip, a fruit tray, relish tray, assorted chips and cake. Should we include anything else in the menu? And how do I determine how many dollar-roll sandwiches we need for 40 guests? How much chicken salad, ham and turkey should I buy? Of course, I would rather have too much food than not enough... I will be grateful for any suggestions, as I am getting frantic!

THANKS so much!
MissouriMom from Elsberry, MO

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Today's Recipes

Easy Oven Beef Stew

Ingredients

2 lbs. beef stew meat, cut up
2 Tbsp. salad oil
1 can cream of mushroom soup
1 carrot, diced or shredded
1/3 cup water
1 can chopped mushrooms
2 Tbsp. dry onion soup mix

Directions

In large skillet, brown the stew meat in oil; transfer to 2 qt. casserole. Combine remaining ingredients in a bowl; pour over meat, bake, covered, at 350 degrees F for 2 1/2 hours.

By Robin from Washington, IA

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Marinated Vegetable Salad

Ingredients

1 large onion thinly sliced
1 head of cauliflower cut into bite sized pieces
1 head of broccoli cut into bite sized pieces
2 cups of 2 inch long medium sliced celery
2 cups of 2 inch long medium sliced carrots
1 cup medium sliced mushrooms (optional)
1 cup thinly sliced radishes (optional)
1 cup baby tomatoes (optional)
1 bottle of Italian dressing

Directions

In large bowl combine all the vegetables and mix well. Place in a zip locked bag. Add 1 bottle of Italian dressing. Seal well.

Refrigerate a minimum of 12 hours to allow all the vegetables to marinate. Drain before serving.

By Vision from Ontario

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Easy Bread Pizza

Ingredients and Directions

This is a quick meal that my entire family enjoys. We make this recipe using Italian bread but it can just as easily be made with French bread.

Split a loaf of Italian bread lengthwise. Spread a light coating of butter or margarine over the top of each half and broil until just toasted. Top with your favorite pizza or spaghetti sauce, pizza toppings and cheese. Broil again until cheese is melted. Let cool for 2-3 minutes and then cut into slices.

As a family of 4 we make half of each long piece of bread just the way each individual wants it.

Note: If you omit the first step (toasting the bread) the sauce will soak into the bread instead of staying on top.

By Karen from NH

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Fancy Tuna Casserole

Ingredients

1 package egg noodles, cooked
1 can tuna, drained
2 cups grated cheddar cheese
1/4 cup butter
1/4 cup onion
1/4 cup chopped green pepper, opt.
1 can celery or mushroom soup
1 cup milk
1 tsp. Worcestershire sauce
dash nutmeg

Directions

Boil noodles till tender, rinse and drain. Mix with butter and paprika until highly colored. Sauce: Melt butter, saute onions and pepper, then add soup, milk, Worcestershire sauce, tuna and nutmeg. Layer in 2-qt. casserole dish, beginning with noodle layer, then sauce and cheese. Should have 6 layers, ending with cheese. Bake, uncovered, 40 minutes at 325 degrees F. Serves 5-6.

By Robin from Washington, IA

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Spinach and Ricotta Gnocchi
By Amy Mahoney

This garlic-lovers favorite is an elegant vegetarian dish to keep in the freezer for special occasions or a delicious family meal.

Ingredients:

4 slices white bread
1/2 cup milk
1 lb frozen spinach thawed
8 oz ricotta cheese
2 eggs
2 oz parmesan cheese, grated
1/4 cup plain flour
Parmesan shavings

Garlic Butter Sauce:

3 1/2 oz butter
2 cloves garlic crushed
3 T chopped fresh basil
1 ripe tomato diced

Directions:

Removed the crusts from the bread and soak in milk in a shallow dish for 10 minutes. Squeeze out any excess milk from the bread.
Squeeze out any liquid from the spinach.
Place bread, spinach, ricotta, eggs and Parmesan in a bowl and mix.
Fold in flour.
Refrigerate, covered for 1 hour.
Lightly dust your hands in flour and roll heaped teaspoons of the mixture into dumplings.
Lower batches of the gnocchi into a large saucepan of boiling salted water.
Cook for about 2 minutes, or until the gnocchi rise to the surface. Transfer to serving plate.
Freeze at this point in plastic container.

To make the sauce:

Combine all the ingredients in a small saucepan. Cook over medium heat for 3 minutes, or until the butter is nutty brown.

Freeze in plastic container.

Directions for preparing frozen meal:

Drop gnocchi in boiling water again for less than a minute.
Heat sauce in saucepan just until simmering. Stir constantly.
Drizzle sauce over hot gnocchi.

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Stuffed Cabbage (Freezer Meal)
By Amy Mahoney

Great as an appetizer or main meal, these beef-filled cabbage rolls are sure to please.

Ingredients:

1 lb lean ground beef (uncooked)
1 tsp salt
1 tsp pepper
1 cup cooked rice
1 head of green cabbage
1 48 oz. can of tomato juice

Directions:

In a large bowl, mix meat and rice together.
Pull individual leaves off cabbage and spread out on parchment paper or large cutting board.
Place 1/4-cup meat mixture in a long meatball shape in the center of each leaf.
Fold in sides and roll ends over meat.
Place carefully in pot, pour tomato juice over rolls and cook on low for 1 hour.
Try to disturb cooking cabbage rolls as little as possible. If you feel you must mix cooking cabbage rolls, do so very carefully.
Freeze entire mixture in plastic container

Directions for preparing frozen meal:

Allow time to defrost on counter or in refrigerator. You may defrost in microwave, but do so very slowly. Carefully transfer defrosted mixture into large pot and bring to a simmer until rolls are cooked all the way through.

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Microwave Lasagna

Ingredients

1 lb. browned hamburger
1 jar spaghetti sauce
1/4 tsp. garlic powder
1/2 tsp. crushed basil
16 oz. carton cottage cheese
1 tsp. snipped parsley
1 egg, beaten
1/4 tsp. pepper
8 oz. uncooked lasagna noodles
1 can V-8 juice (or generic)
1/2 cup grated Parmesan
1/2 lb. mozzarella

Directions

Combine meat sauce and spices. In another bowl, combine cottage cheese, parsley, egg and pepper. Layer 1/3 of meat mixture on bottom of 9x13 glass pan. Put a layer of 4 noodles, 1/2 of cottage cheese mix, Parmesan, cheese, 1/3 of mozzarella cheese, then repeat layers. Make a ditch around edge of dish and put V-8 juice around edge. Cook on high power 20 minutes, covered with plastic wrap. Let stand 15-20 minutes before serving.

By Robin from Washington, IA

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Frozen Cranberry-Pineapple Salad

Ingredients

1 (large) can crushed pineapple, well-drained
1 can whole cranberry sauce
1/4 cup chopped pecans
1 cup sour cream

Directions

Mix thoroughly. Spoon into muffin cups. Freeze 3 at least 3 hours or until firm. Remove from freezer 30 minutes before serving and place in refrigerator. Serves 6-8.

By Robin from Washington, IA

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Cheese Chicken-Broccoli Over Rice

Ingredients

1 small chicken, cut up
2 packages frozen broccoli
2 cans cream of chicken soup
1 cup real mayonnaise
1 Tbsp. lemon juice
1/2-3/4 lb. Velveeta, shredded
Minute Rice to serve 6 or 8

Directions

Cook chicken in well-seasoned water. (I add salt, pepper, onion, celery.) Cook until done. Remove from bone and cut into bite-size pieces. (2-3 cups worth). Cook broccoli as directed and place in bottom of 9x13 casserole. Place chicken on top. Heat soup, mayonnaise and cheese until cheese is melted. Remove from heat and stir in lemon juice. Pour over chicken. Bake at 350 degrees F for 30 minutes. Serve over Minute Rice.

Accompany with hot rolls and fresh salad. (Boned and cooked chicken breasts can be used). If topping is desired, stir 1/2 cup soft bread crumbs into 1 Tbsp. melted butter and sprinkle over the top. Yum!

By Robin from Washington, IA

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