ThriftyFun Recipes
Volume Two, Number 131, July 13, 2006
http://www.ThriftyFun.com
Hello,
Thank you Robin, Marnita, Trudy, Michele and Bobbie for today's recipes!
Thanks for reading,
Susan
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Today's Recipes:
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Recipe Requests
Sugar Free Recipes and Advice
I'm starting a diet (again), I need to make it work this time, where so many times before it failed. I read your ThrifyFun newsletters and I would some "Sugar-Free" recipes and other "diet" recipes. Also, some hints for success would help. It would be great if you had a "Healthy" or "Diet" section for us "hard to succeed" dieters. I would love some Sugar-Free recipes, and "Diet" recipes, please help!
Glinda from Glendale, KY
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Recipes Using Orange Marmalade
Any ideas for using orange marmalade? I bought a pint jar of orange marmalade for a specific recipe which we decided we didn't like. I don't really care for marmalade on toast, biscuits, etc. so I wondered if there's other ways I can use it? I haven't tried it on the kids yet and they might like it on toast but if they don't I'd hate for it to go to waste.
Thanks for any recommendations and recipes.
Debbie from IL
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Watermelon Pickles
I need recipe for Watermelon Pickles.
Thanks,
Nasrin from Ithaca, NY
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Canary Salad Recipe
My mother used to make something called canary salad. I remember it has raisins, pineapple, carrots, coconut and mayo and was really good! What I don't remember is how much of each or if there are any other ingredients in it.
Thanks in advance!
Beverly from Louisville, KY
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Today's Recipes
Chocolate Snowswirl Fudge
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 4 Tbsp. butter or margarine
- 1/2 tsp. vanilla extract
- Dash salt
- 1 cup chopped nuts
- 2 cups mini marshmallows
Directions
Melt chips with sweetened condensed milk, 2 Tbsp. butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into foil-lined 8 or 9 inch square pan. Melt marshmallows with remaining 2 Tbsp. butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
By Robin from Washington, IA
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Easy Barbeque Pork
Ingredients and Directions
Here is an extremely frugal and easy recipe for BBQ pork. Put a pork tenderloin into your crock-pot with half a bottle of your favorite BBQ sauce. Turn on LOW for 8 hours. After 8 hours, using two forks, shred the tender, juicy meat. Eat as is or serve on buns for sandwiches. ENJOY!
By Marnita from Cumming, GA
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Pork Medallions in Cream Sauce
Ingredients
- 1 3 - 3 1/2 lb. boned loin of pork
- 1 qt. whole milk
- salt
- pepper
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 2 Tbsp. flour
Directions
Trim excess fat from pork. Braise pork in saute pan in olive oil and butter. Add pint of milk and cover and simmer for approximately 1 hour or until the thermometer registers 140 degrees F. Add more milk during the process, if necessary. Remove and set aside. Depending on how much liquid is left in the pan, you may want to add more milk. If there is much excess fat it should be removed first. Mix some of the liquid with the flour and whisk into the mixture. Bring to a boil for 2 minutes. Spoon over the medallions of pork for serving.
By Robin from Washington, IA
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Mushroom Soup
Ingredients
- 2 Tbsp. butter
- 2-3 minced shallots
- 1 1/2 lb. mushrooms, ground or chopped fine
- 6 cups chicken broth
- 1/2 tsp. salt
- 1 tsp. lemon juice
- 1 lemon, thinly sliced
Directions
Heat the butter in a large saucepan. Add the shallots and cook until they are translucent, about 3 minutes. Add the mushrooms and cook 5 minutes longer, stirring occasionally. Add the chicken broth and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Cool. Strain the soup through a coarse sieve, pressing the mushrooms firmly to extract all the liquid. The strainer must be coarse enough so that some specks of mushroom will go through. Season with the salt and lemon juice. Garnish with lemon slices. Serves 6-8.
By Robin from Washington, IA
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Five Can Casserole
Ingredients
- 1 can tuna
- 1 can milnot or evaporated milk
- 1 can celery or chicken rice soup
- 1 can mushroom soup
- 1 can chow mein noodles
Directions
Combine all above ingredients and bake at 300 degrees F until hot.
By Trudy from Springfield, IL
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Cranberry Salsa Meatball Appetizers
Ingredients
- frozen bag of meatballs
- 1 can cranberry sauce, jellied or whole
- 1 jar of salsa (I use WalMart brand Garlic and Lime)
Directions
Mix the salsa and the cranberry jelly together and pour over meatballs in a crockpot. Cover and cook on low for several hours or on high for a few hours, the longer it cooks the better.
These, with the salsa I use, are sometimes hot.
By Michele from Western KY
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Ecology Bread
Ecology Bread
This is the best and one of the easiest bread recipes. It is a great healthy bread that also freezes well, if you have any left over to freeze! I found this recipe in a copy of Guideposts, the recipe was submitted in a story by Joel Bastille. He calls the bread Ecology Bread.
Ingredients
- 1 cup water
- 1 cup milk
- 1/4 cup peanut oil (I used canola oil instead)
- 1 cup rolled oats
- 2 teaspoons salt
- 1/4 cup molasses
- 1 package dry yeast or 1 tsp. yeast (I used the quick rise Red Star packet)
- 4 1/2 cups flour (I prefer King Arthur Brand flour)
Directions
Combine water, milk, and oil in pan and bring to a boil. Remove from heat and add the oats, then stir. Cool to lukewarm. Pour into mixing bowl and add salt, molasses and yeast. Beat for 2 minutes. Add flour, a little at a time. Remove from bowl. Knead 8 to 10 minutes on a lightly floured counter top. Transfer to a lightly greased bowl, I put a little butter on a papertowel and grease the bowl. Cover the bread with a clean cloth and let rise till doubled. Punch down. Divide into two loaves. Let rise again in bread pans. Bake at 375 degrees for 35 to 40 mins. or until golden brown on top. Honestly, this is the best bread. Try it and I am pretty sure you will make it often, in fact, I just made two loaves of it myself, which inspired me to share the recipe.
By Bobbie G from Rockwall, TX
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