ThriftyFun Recipes - March 21, 2008

Thank you Robin, Connie, Dar, Sue, Lori and Laura for today's recipes and tips!

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Recipe Requests:

• Saving Money on Eggs
• Can You Freeze Basket Cheese?

Today's Food Tips:

• Grind Coffee Beans As You Need Them
• Brown Sugar Substitute
• Write "Magic" Messages On Eggs
• Using Ancho Pepper (Dried Polano Pepper)

Today's Contest Recipes:

• Bavarian Pork Roast (Crockpot)
• Simple Deviled Eggs
• Apricot Fluff
• Holiday Brunch Casserole

Robins's Recipe Corner:

• Peach Jelly
• Creamy Salmon Dip
• Hot Bacon Potato Salad
• Jewish Coffeecake
• Beef Stroganoff

Crafting for Fun and Money!

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Saving Money on Eggs

Tips for saving money on eggs. Post your ideas.

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Can You Freeze Basket Cheese?

Can you freeze basket cheese?

Enid from Southampton, NJ

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Grind Coffee Beans As You Need Them

Just discovered the best cuppa joe possible far as staying fresh. The secret? Buy your own coffee grinder (found mine, plus the coffee beans at Kroger). Do NOT grind the beans at the store. Whenever you want coffee, just measure out a small amount, depends on how strong you like your coffee, but about 1 1/3 Tbsp. works for me. Throw them in the grinder and pulsate for 10 to 13 seconds. Brew the coffee like normal. It will still taste like fresh 2 plus hours later, maybe longer I always get it drank up by then! I always hated the taste it got after about 45 minutes of sitting!

Only grind the beans up as you need them. If you ground them all in the store you'd just have the same effect you've been getting all along, not so fresh and really strong coffee. It's a wonderful feeling to be able to go to the pot and drink my fresh coffee after it has sat there a long time and not be wasting any more, pouring it down the drain. I refused to drink it after it had sat for any length of time past about 45 minutes. If only the restaurants would do this then we all wouldn't be grossed out with bad takeout coffee! So the secret is to just grind the little amount of beans as you need them. Wonderful coffee for me from now on!

Source: My carpenter told me this the other day!

By Lori from Marion AR

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Brown Sugar Substitute

Did you know that Brown Sugar is really only White Sugar with Molasses mixed in with it? I was so surprised when I found that out. I feel so clever when I mix my own batch of brown sugar for baking etc. It is so simple, saves storage space, and is much cheaper.

For 1 cup of brown sugar I add approximately 1 Tbsp of molasses. I add more or less molasses depending if I want the light brown sugar or the dark. No more worries now when I don't have enough brown sugar for that recipe. I never seem to run out of white sugar, but always of brown sugar.

Happy Baking!

By Sue from Calgary, Alberta

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Write "Magic" Messages On Eggs

Mix a solution of white vinegar and alum (8:1 ratio). Alum can be found in the spice section. Using a small craft paintbrush, write your message(s) on the shells of eggs. Boil eggs to hard. The writing will appear on the whites of the eggs when they are shelled.

By Laura from Long Beach, CA

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Using Ancho Pepper (Dried Polano Pepper)

Description:

Anchos are heart shaped chilies about 3 inches wide and 4 inches long. When fresh, they are called Poblanos. When dried, they are called Ancho peppers. The flavor of ancho peppers are somewhat sweet and raisinlike, mildly spicy. These are the sweetest of the dried chilies.

Uses:

The outer skin and inner veins and seeds have different flavors. The outer skin is sweet and inside is spicy. If you have the whole pepper, you can separate the two flavors and control the spiciness by removing the seeds for a milder flavor. When using fresh Poblanos, the outer skin should be removed. They are used in tamales and red chile.

Storage:

You can buy these whole or ground, as a paste and fresh. Fresh can be kept in a paper bag in the fridge for a week. Whole or ground will last in airtight containers or in the freezer for up to one year.

Recipes

• Southwestern Lime Chicken With Ancho Chili Sauce

• Ancho Chile Sauce (Revisionist Mole)

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Bavarian Pork Roast (Crockpot)

This recipe was given to me by my lifelong friend who's mother (including her children) escaped from Germany during WWII and came to live in my home town. My friend cooks mostly according to her mother's recipes, and has updated most of them with spices, etc., used here in the U. S., and they still maintain that old world flavor.

Ingredients

• 1-1/2 pounds boneless pork shoulder roast {1-1/2 to 2 pounds}
• 2 tsp. caraway seed
• 1 tsp. dried marjoram, crushed
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. olive oil, or vegetable oil
• 1/2 cup water
• 2 Tbsp. white wine vinegar
• 1 carton dairy sour cream (8 ounces)
• 4 tsp. cornstarch

Directions

Trim fat from roast. If necessary, cut roast to fit into a 3-1/2 to 6 qt. slow cooker. combine caraway seed, marjoram, salt, and pepper. Rub all over the roast. In a large skillet, brown pork roast on all sides in hot oil. Drain off fat. Place meat in slow cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet. Pour skillet juices and the vinegar into the slow cooker. Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours. Remove meat from cooker, keep warm.

For gravy, skim fat from juices, measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan, bring to boiling. Combine sour cream and cornstarch. Stir into juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slice meat and serve with gravy.

6 Servings

Note: For more German flavor, heat a can of Bavarian-style sauerkraut to serve with the caraway-flavored pork and tangy sour cream gravy.

By Connie from Cotter, AR

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Simple Deviled Eggs

Well with Easter coming, I know there will be plenty of eggs to deal with. I would like to share a recipe with you for Deviled Eggs. I found this recipe and have been using it for over 30 years and I never bring any home or have any left. They are delicious and easy, and you can always have the kids take the shells off. When they get older, they can do it themselves, it is so easy!

Peel 6 hard cooked eggs (You can always double for company). Cut peeled eggs into halves. Slip out yolks. Mash with fork just until they are all mashed (do not mix until creamy). Add 3 Tbsp. Mayo, Miracle Whip Salad Dressing (I can vouch for the Salad Dressing),Vinegar OR half and half. It depends on your taste. (I just tried the salad dressing and was hooked, as well as everyone else!)

Now add:

• 1/2 tsp. salt
• 1/2 tsp. Dry Mustard (you can not use regular mustard as a replacement)

Mix together with the eggs. Next, fill the egg whites, heaping lightly. You can also sprinkle Paprika on top for color. Now you are done, Yea!

If you have time use a pastry bag, fill it and, using a large fancy tip, fill the egg whites.

Place the eggs on a nice egg plate. If you do not have a egg plate, use some lettuce on a fancy plate and place eggs on top for a little dressier look. If you have paper dollies, they look really nice also. But if you are busy, just plop them down on a plate. They taste just as good! I hope you all enjoy!

Source: I found this in my Betty Crocker Recipe Book 30 years ago and, I am sorry to say, this book has seen better days!

By Dar from Fairview, PA

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Apricot Fluff

This is a great recipe for Easter Dinner (or anytime during year). Bring 1 large can crushed pineapple to a boil. Add 2 small packages of apricot Jello, and stir until dissolved. Cool slightly, then add 2 cups buttermilk. Refrigerate until partially set, then fold in 8 oz. thawed whipped topping. Put in bowl and refrigerate.

Source: Got this recipe from a friend who brought it to a pot luck lunch. This makes a large salad.

By Wisgal from Lake Geneva, WI

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Holiday Brunch Casserole

This recipe was given to me several years ago when I was at a loss of what to cook for a house full of family visiting for the Christmas holidays, and I've used it ever since when having company so I don't have to spend a lot of time in the kitchen.

Ingredients

• 1 pkg. breakfast sausage, cooked, drained and crumbled
• 4-1/2 cups cubed day old bread
• 2 cups shredded sharp cheddar cheese
• 10 eggs, slightly beaten
• 4 cups whole milk (I have used 2%)
• 1 tsp. dry mustard
• 1 tsp. salt
• 1/4 tsp. onion powder
• Pepper to taste
• 1 cup sliced mushrooms

Directions

Place bread in well-buttered 9x13-inch baking dish. Combine the next 6 ingredients. Pour evenly over the bread and cheese. Sprinkle the sausage and mushrooms over the top. Cover and chill overnight.

Preheat oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.

By Connie from Cotter, AR

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Peach Jelly

Ingredients

• 4 qt. peach peelings and seeds
• water
• 1 pkg. powdered pectin
• 3 cups sugar

Directions

Save peeling and seeds when canning or freezing peaches. Place peach peelings and seeds (minimum 4 qts.) in heavy pan. Barely cover peelings and seeds with water. Bring to a boil and let simmer for 30 minutes. Let stand overnight. Strain juice through cloth. Measure 3 cups juice into pan. Add 1 package powdered pectin. Bring to a vigorous boil. Add 3 cups sugar. Boil juice rapidly until drops sheet off a spoon as in jelly test. Skim off foam. Pour into sterilized jelly jars to within 1/2 inch of top. Put on cap; screw band firmly tight and process in boiling water bath 5 minutes. Makes 6-8 jars.

By Robin from Washington, IA

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Creamy Salmon Dip

Ingredients

• 1 can salmon
• 2 pkg. cream cheese (8 oz. size)
• 5 drops lemon juice
• paprika

Directions

Mix salmon, cream cheese and lemon juice. Sprinkle with paprika after placing in serving dish. Place lemon slice on top for garnish, if desired. Serve on crackers.

By Robin from Washington, IA

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Hot Bacon Potato Salad

Ingredients

• potatoes (pot full, as many as needed)
• 4 or 5 slices bacon
• 4 Tbsp. crumbled bacon (topping)
• 1/2 cup water
• 1/2 cup vinegar
• 1/2 cup sugar
• salt and pepper

Directions

Boil potatoes and slice. Fry bacon and after cutting in small pieces, mix bacon with remaining ingredients and mix with potatoes. Use more topping, if needed. Depends on amount of potatoes.

By Robin from Washington, IA

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Jewish Coffeecake

Ingredients

• 1 box yellow cake mix with pudding
• 1/2 cup oil
• 1 cup sour cream
• 4 eggs
• 2 tsp. vanilla

• 1/3 cup sugar
• 1 Tbsp. cinnamon
• 1 Tbsp. cocoa

Directions

Mix the preceding, except topping, in mixer at medium speed for 5 minutes. Grease a Bundt pan and put 1/2 of the topping in bottom of Bundt pan and the rest in the cake mixture. Mix well. Put in pan and bake at 350 degrees F for 50-60 minutes.

By Robin from Washington, IA

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Beef Stroganoff

Ingredients

• 2 lb. flank steak (tender roast or other suitable cut)
• 2 cups sour cream (or plain yogurt)
• 2 cups beef consomme
• 1 cup mushrooms
• 2 Tbsp. (or to taste) soy sauce
• 1 medium onion, diced
• 2 Tbsp. tomato paste
• olive oil
• 2 Tbsp. flour
• salt and pepper

Directions

Cut steak into finger size pieces. Saute chopped onions in oil. Add steak and cook a bit. Sprinkle on flour and blend with juices, stirring often. Add mushrooms, then consomme and sour cream alternately. Stir in soy, then add tomato paste until the sauce has a warm brownish tint. Salt and pepper, to taste. Serve over rice.

By Robin from Washington, IA

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