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Volume Three, Number 205, October 23, 2007 (Read It Online) Thank you Robin, Connie and Mary for today's recipes! Need a recipe? Submit a request Thanks for reading, Susan Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter.
Recipe Requests: Today's Recipes:
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Chili from St. Augustine's Spanish Quarter I'm looking for a recipe for a chili type soup we ate in St. Augustine, Fl. Spanish Quarters. We used to go there on vacation and had this wonderful soup with homemade bread. I have tried to get it other places and have tried with trial and error, but can't get the spices just right. Can anyone help? Post Feedback: http://www.thriftyfun.com/tf53322188.tip.html
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Rate It: My mom used to make a ground beef gravy, but it was not a dark or white gravy. I would consider it a 'clear' gravy, and quite basic. Maybe some juice from browned hamburger, onion, garlic, water? It was not a thick gravy, but not completely runny either, from what I remember. She would make this meat gravy and put it on mashed potatoes. Anyone have any suggestions? (This was back in the late 60's early 70's and used as budget-wise main meal.) Thank you. Post Feedback: http://www.thriftyfun.com/tf47722778.tip.html
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Ingredients
DirectionsPut spices in cloth bag and boil in the water mixed with vinegar and sugar. Peel peaches and add to liquid. Cook until tender. Put in jars and pour hot syrup over and seal.By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf76416808.tip.html
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Rate It: I have used this recipe several times, I have also given this recipe to my Wilton Cake Decorating Students. One of my students went to culinary school, she told me that this recipe is a wonderful substitute for Karo Syrup. Ingredients
DirectionsCombine all ingredients in a heavy, large pan (stainless). Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage, 238 -240 degrees F.Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups. By Mary from Atascadero, CA Post Feedback: http://www.thriftyfun.com/tf38122774.tip.html
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Rate It: Aunt Clara's Chicken and Dumplings Ingredients
DirectionsPlace chicken in Dutch oven, cover with water and add parsley, celery, carrot, onion, salt and pepper. Bring to a boil and boil 5 minutes, simmer 2 hours or until tender. Add more water if necessary. Remove chicken and veggies from broth. Bone chicken or cut in serving pieces.For Dumplings: mix milk and egg. Sift together flour, baking powder, salt and sugar. Combine milk and egg mixture with dry ingredients. Drop by Tbsp. into boiling broth. Cover tightly and cook 15 minutes. Do not peek! Add chicken before serving. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf48212755.tip.html
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DirectionsIn heavy saucepan, melt 3/4 cup of sugar until golden brown. Pour syrup into each of 6 or 8 custard cups, or a 1 1/2 qt. baking dish, tilting the cups slightly to coat bottom. This must be done quickly, as caramel hardens very fast. Into same saucepan (don't wash it) put remaining 3/4 cup of sugar, and melt as before. When golden brown, add 2 cups of milk; this will steam and bubble. Stir until brittle caramel is practically all dissolved. Cool slightly.To beaten eggs add salt, sugar and remaining 2 cups of milk. Add warm mixture to this and stir in vanilla. Pour into custard cups or baking dish. Place cups or dish in pan with 1 inch of hot water. Bake at 350 degrees F for 45 minutes for cups, or 1 hour for baking dish. Do not overcook! Cool, then chill in refrigerator. Serve in dishes, or loosen edges and invert on plate. Hints: Stir constantly when caramelizing sugar, as it scorches easily. In the first caramelizing, 2-3 Tbsp. of boiling water may be added, in order to keep it more liquid when custard is chilled. Lots of trouble, but worth it! By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf37207369.tip.html
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Rate It: One Pot Beef And Veggies - $10 Dinner I don't really know how much this costs, because we grow everything in it except for the mushroom soup. I bought a bunch of that for fifty cents a can, so I'm stocked up for the year. This is a one-pot meal that you can throw in the oven and then go read a magazine or something. Post Feedback: http://www.thriftyfun.com/tf55178815.tip.html
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DirectionsWash zucchini; cut off tips of both ends; then cut into 1/2 inch chunks. Cook sliced shallots or onions slowly in butter about 5 minutes until tender, but not brown. Add zucchini, chicken broth, vinegar and dill weed. Bring to a boil. Stir in farina or Cream of Wheat. Simmer partially covered for 20-25 minutes. puree in blender and return soup to pan. Thin with more liquid if necessary. Season carefully with salt and pepper. Beat in sour cream just before serving.By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf80125173.tip.html
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DirectionsScald cream in double boiler. Mix egg yolks, mustard, flour, sugar and salt. Add egg mixture to cream and cook until thick. Add hot vinegar. This will be the consistency for a dip. To make a sandwich spread or salad dressing, add cream or mayonnaise.By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf91377125.tip.html
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Rate It: Ingredients
DirectionsSift flour, salt, spices and soda together. Blend well the sugar, eggs, oil and dry ingredients. Add apples, vanilla and pecans. Mix well. Bake in a greased tube pan at 325 for 1 1/2 hours.By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf35391817.tip.html
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DirectionsHeat oven to 400 degrees F. Grease a 9-inch pie plate. Place uncooked macaroni in pie plate. Sprinkle with 1-3/4 cups of the cheese. Stir remaining ingredients until blended and pour into pie plate.Bake 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with the remaining 1/4 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting and serving. 6 servings By Connie from Cotter, AR Post Feedback: http://www.thriftyfun.com/tf98175395.tip.html
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Rate It: Sauerkraut Salad IIngredients
DirectionsCombine all ingredients. Chill for 24 hrs. before serving. By Terri from NV Sauerkraut Salad IIThis is the easiest, best salad, especially good with Tacos.Ingredients
DirectionsDress with mayo and sour cream together, to taste.By Sharon Sauerkraut Salad IIIIngredients
DirectionsWash sauerkraut in hot water and drain. Add next 4 ingredients. Boil sugar and vinegar. Pour over mixture while hot. Chill overnight.By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf789345.tip.html
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