ThriftyFun Recipes
Volume One, Number 39, July 19 2005
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Today's Recipes
Twice Baked Potatoes
Twice Baked Potatoes I
Ingredients
- 4 potatoes
- 4 Tbsp. butter
- 4 Tbsp. cream cheese
- 1/2 cup sour cream
- Dill weed
- Flaked onions
- 4 Tbsp. milk
- Cheddar cheese (shredded)
Directions
Bake potatoes in oven at 400 degrees for about 1 hour. Make a small slice in top of potato, just enough to remove the inside of the potato with a spoon. Put in medium mixing bowl; add remaining ingredients. Blend with a hand mixer until completely blended. Add milk until you get a thick creamy mixture. Fill potatoes with mixture and top with shredded cheese. Bake until cheese is melted and lightly brown.
By Robin
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Hash Brown Potatoes
Ingredients
- 1 pkg. cube-style hash browns
- 3/4 cup milk
- 1 can cream of chicken soup
- 1 container sour cream
- Lawry's onion salt
- Pepper
- 1 cup cheddar cheese (shredded)
- 1/2 stick margarine (melted)
Directions
Mix potatoes, milk, soup and sour cream together. Season to taste. Spread in 9x13 inch pan. Cover with cheddar cheese and drizzle melted margarine. Bake 1 hour at 350 degrees.
By Robin
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Poor Man's Caviar
Here is a yummy recipe for salsa. it is called Poor Man's Caviar.
Ingredients
- 1 can Rotel
- 1 can Shoepeg corn
- 1 can Black Beans (drained)
- 1 can Black eyed Peas (drained)
- 1 tsp. chopped cilantro
- 1/2 cup chopped red onion
- 1 small bottle Zesty italian Dressing
Directions
Mix together and chill. serve with corn chips.
By Tracy Wharton
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Potato Pancakes
Potato Pancakes I
By Charlie Burke
Simple and versatile, potato pancakes appeal to everyone from kids to sophisticated diners. There are many recipes for them, and I find myself changing them according to the meal and to my mood. During the holidays, entertaining often means serving special meals such as rack of lamb, expensive cuts of beef and favorite recipes for fish and poultry. A crispy potato pancake helps elevate any of these, and with the addition of appropriate herbs it will complement any main course. Timing the cooking is easy because the pan can be pulled off the heat if finishing too soon and returned to heat up as the main course finishes. Cooking it ahead and reheating it at serving time works as well.
Adding finely chopped onions, scallions, or shallots works with any meal, but specific herbs can be added to match what is being served. I find chopped rosemary works with any lamb dish as well as with grilled swordfish. Sage goes well with pork or poultry, as would thyme, and a few tablespoons of grated parmesan adds depth to the flavor. Omit adding the onions, herbs and cheese if you wish. It is hard to go wrong, so experiment and find your own preferences.
Choose baking potatoes, russet or any starchy variety, locally grown of course. Some recipes call for mixing an egg which helps hold the pancake together, but we usually omit it, finding the potato starch is sufficient if excess water is removed. If the pancake comes apart when it is turned, it is easily reformed in the pan by pressing with a spatula. Although I've made them in a stainless steel frying pan, using a non- stick pan makes it easier to turn or remove the pancake.
Four servings as a side dish:
- 4 medium potatoes, peeled
- 1 egg, beaten (optional)
- Salt and freshly ground pepper
- 1-2 tablespoons finely chopped onion, shallot or scallion
- 1 1/2 tablespoon fresh herbs or 1 generous teaspoon dry (optional)
- 2 tablespoons grated parmesan or other dry cheese (optional)
Grate potatoes on the coarse side of a four-sided grater onto a clean kitchen towel. Pull the corners together and twist the towel tightly to remove as much water as possible from the potatoes (sometimes a surprising volume). In a bowl, add salt and pepper to taste and mix. Add egg and your choice of other ingredients, if using, and mix well.
Heat a medium frying pan, preferably with sloping sides, over low to moderate heat. Film the heated pan with olive oil and add potatoes, pressing them to form an even pancake which should be approximately 3/4 inch thick. Adjust heat so that browning occurs slowly, permitting the inside to cook. When the bottom is nicely browned (lift an edge to see), shake the pan to loosen the pancake, remove from the heat and place an inverted plate over the pan. Turn the pancake out onto the plate, add a small amount of oil to the pan and slide the pancake back to continue cooking. Continue cooking until the second side is well browned and the inside is done (use a knife to make a small slit to check). If it is done before the rest of the meal, pull it off the heat and reheat just before serving.
This easily prepared and versatile side can be served under, atop or beside the meat or fish, adding flavor and visual appeal to your presentation. It is also a great way to get the kids to eat potatoes!
An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer's Market Association (www.nhfma.org). His column & recipes appear weekly in The Heart of New England's newsletter... get a free subscription by sending a blank email to: heartofnewengland-subscribe@yahoogroups.com or visit http://www.TheHeartofNewEngland.com
Potato Pancakes II
Ingredients
- Oil
- 3 cup peeled potatoes (shredded)
- 1/2 cup onion (finely chopped)
- 2 Tbsp. flour
- 3 eggs (beaten)
- 1 tsp. salt
- 1/8 tsp. pepper
Directions
Heat 1/4 inch oil in heavy skillet over medium heat. Place shredded potatoes in a clean cloth; squeeze to remove excess moisture. In medium bowl, combine potatoes and all remaining ingredients. Using about 1/3 cup mixture, form very thin pancake patties 3 to 4 inches in diameter. Fry 2 to 3 minutes on each side of until lightly browned. Drain on paper towels. Serve immediately. Makes 8 pancakes.
By Robin
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Low-Fat French Fries
Ingredients
- Russet potatoes
- Seasoned salt
- Garlic
- Onion
- Parmesan cheese
- Any spice of your choice
Directions
Thinly slice unpeeled potatoes. Place on baking sheet sprayed with non-stick cooking spray. Sprinkle with spice of your choice. Bake at 350 degrees until crisp and done, approximately 20 minutes. Serve with ketchup and/or low-fat sour cream.
By Robin
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Fantastic Cauliflower
Ingredients
- 1 large head cauliflower (frozen florets can be used if fresh is not
- available. Use 2 16 oz. packages)
- 3/4 cup Best Foods or Hellmann's Mayonnaise (Miracle Whip will NOT work)
- 1 cup grated medium cheddar cheese
- 1 tsp. dry mustard
Directions
Trim cauliflower and core the stem out of it. Steam until tender but
still firm. ( poke a bamboo skewer in it as if testing a cake)
Mix other ingredients together. Remove cauliflower from steamer just
before serving and put in large serving dish. Cover with cheese mixture
and put a domed lid (foil) over serving dish for a few moments to help
the hot cauliflower melt the sauce.
Marylin
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Make Ahead Mashed Potatoes
Make Ahead Mashed Potatoes II
Ingredients
- 7-8 potatoes (peeled & boiled until tender)
Drain and mash. Add:
- 2 T. butter
- 1/4 c. cream
- 2/3 c. light sour cream
- 3 oz. cream cheese
- salt & pepper to taste
- 1 T chives
Directions:
Continue beating until light and fluffy. Put into a well greased 9x13 inch pan or casserole. Sprinkle with cheese and bake in 325 oven for 15-20 minutes.
By Robin
Make Ahead Mashed Potatoes II
Ingredients
- 8-10 potatoes (mashed)
- 1 pkg. cream cheese
- 1 cup sour cream
- Garlic salt to taste (optional)
- 2 tsp. dried chives (optional)
Directions
Beat until fluffy. Use a 9x13 inch pan (glass if you freeze it). Top with butter, paprika or parsley to grated cheese. Bake 30 minutes at 350 degrees.
By Robin
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Party Potatoes
Ingredients
- 12 large potatoes (peeled)
- 1 pkg. cream cheese (softened)
- 1 carton sour cream
- 1 tsp. garlic salt
- 1/4 tsp. pepper
- 1 Tbsp. freeze-dried chives
- Dash of paprika
Directions
Boil potatoes in salted water to cover until tender. Add cream cheese, sour cream, garlic salt and pepper. Blend well. Spread in buttered 9x13 inch baking pan. Refrigerate or freeze. Garnish with chives and paprika. If frozen, bake at 350 degrees for 30 minutes.
By Robin
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Chicken Casserole
Chicken Casserole I
Ingredients:
- 2 cups boned chicken
- 2 cups macaroni (uncooked)
- 2 cups broth or milk
- 1 can mushroom soup
- 2 Tbsp. chopped pimento
- 1/2 lb. Velveeta cheese
Directions:
Mix all ingredients together and put in a covered 9x13 inch baking dish. Let set overnight, then bake for 1 hour at 350 degrees.
By Robin
Chicken Casserole II
My friend gave me this recipe and it is great especially for college students like myself.
Cook chicken then cut it into bite size cubes. Chop celery sticks into bite size cubes, and mix the chicken and celery cubes with a cup of mayonnaise and a cup of shredded cheddar cheese (you will probably use more then a cup for a couple servings). Place the mixture into a baking pan and put another thin layer of shredded cheddar cheese on top and crumble a bag of potato chips and put them on top. bake in the oven at 350 until the cheese is melted! Then you are ready to eat.
By Mary
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Potato Puffs
I used all left over mashed potatoes to make potato puffs.
I season the mashed potatoes up with garlic powder, minced onion, salt and pepper. I then combine the potato mixture with cracker meal, and one egg until it can form a ball.
I then take balls of potatoes and fry in oil until golden brown.
They are yummy!
By Rebecca
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