ThriftyFun Recipes - February 27, 2009

Thank you LovingLynden, Raymonde, Kim, Kathleen, Robin, BJ, Patricia, Peggy and Deeli for today's tips and recipes!

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Recipe Requests:

• Fried Macaroni Recipe
• Substituting Marshmallow Creme for Marshmallows

Today's Food Tips:

• Store Bulk Foods In Recycled Baby Wipe Containers
• Keep Bread Mold from Developing
• Make Bread for the Birds With Old Flour

Today's Contest Recipes:

• Breakfast of Champions
• Italian Flatbread
• Hot Spicy Tofu and Broccoli
• Sweet Crock Pot Ribs
• Simple Black Bean Soup

Robins's Recipe Corner:

• Soup Burgers
• Hot Chinese Chicken Salad
• Snickers Bar Cookies
• Daffodil Dip
• Vegetable Beef Bake

Crafting for Fun and Money!

If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish.

More Information:
Click Here: http://www.thriftyfun.com/post_craft.ldml

Fried Macaroni Recipe

Year ago, my grandfather used to make a dish that he called "Fried Macaroni". All I can remember is that he used macaroni, wheat germ, and sugar. And it was fried, at least at the end of the recipe. Does anyone know of a recipe that sounds like this at all?

Dani from Ohio

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Substituting Marshmallow Creme for Marshmallows

I want to substitute marshmallow creme for marshmallows. I only have a recipe for Rice Krispie treats with marshmallows. How do I substitute the marshmallow creme for the marshmallows?

Jonna from Manheim, PA

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Store Bulk Foods In Recycled Baby Wipe Containers

We use a lot of the large round baby wipe containers. When empty scrub them out good and put dry bulk foods in it. Replace the lid and put it into the pantry for storage.

Source: Dreamed it up, waste not, want not.

By BJ from Mid Missouri

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Keep Bread Mold from Developing

After buying bread, poke a small hole in the opposite end from the main opening and put it in the refrigerator. The bread lasts longer and with the little bit of air seeping in, it keeps the bread at the deep end from developing mold.

By Patricia from Newark, Delaware

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Make Bread for the Birds With Old Flour

I found an old 5 pound bag of wheat flour that got lost in the back of the pantry. Not wanting to waste it I used it in my bread machine and made loaves of bread to put out for the birds. The bottom of the loaf where the mixing paddle goes is perfent to slip over the snoe fence outside the kitchen window. The birds are loving it!

By Peggy from Cortland, Ohio

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Breakfast of Champions

Ingredients

• 1/3 cup yogurt, flavor of choice
• 2 Tbsp. Brown sugar
• Granola of choice
• Assorted fresh fruits, bite size pieces

Directions

Mix yogurt and brown sugar in one small bowl and place granola in another small bowl. Serve both with fruit for dipping first in yogurt and then dipping in granola.

If you want to be fancy you can serve yogurt and granola in nice bowls placed on a large platter with fruit arranged around them and cocktail forks or sculpted toothpicks.

Source: Came across this fruit dip recipe a few days ago and had some granola cereal in the cabinet so thought to give it a try as a "topping". :-) I personally like vanilla yogurt. ;-)

By Deeli from Richland, WA

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Italian Flatbread

Ingredients

• 2 cups baking mix
• 1/2 cup HOT water
• 2 Tbsp. butter, melted
• 1 cup shredded Cheddar and Jack cheese
• 1/4 cup grated Parmesan
• 2 tsp. parsley flakes
• 1/2 tsp. Italian seasoning
• 1/2 tsp. garlic powder

Directions

Add hot water to baking mix, mix until stiff dough forms. Let stand for 10 minutes. Meanwhile, mix remaining ingredients EXCEPT butter. Turn dough onto a generously floured surface, roll dough in flour, and knead about 60 times.

Preheat oven to 450 degrees F. Pat dough into a 10-11 inch in diameter circle or square on an ungreased baking sheet (I use a pizza pan). Make a ridge around the edge to help stop the butter. Spread the butter over the surface. Sprinkle the cheese mixture over the dough. Bake for 10-12 minutes, until golden brown and bubbly. Cut with a pizza cutter, best served fresh from the oven.

Source: I found this recipe off of a package of Kroger brand Cheddar and Jack shredded cheese. A favorite in my family, good way to round out any meal.

By Kim from Crawford, CO

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Hot Spicy Tofu and Broccoli

Ingredients

• 3 Tbsp. olive oil
• 4 cloves of garlic, minced
• 1 Tbsp. grated fresh ginger
• 2 tsp. oregano
• 2 tsp. basil
• 1 tsp. sugar
• 1/8-1/4 tsp. cayenne pepper
• 1 pkg. extra-firm tofu, cut into 1-inch cubes
• 2 Tbsp. tamari or soy sauce
• 2 Tbsp. sesame tahini
• 1/2 of a 16 oz. bag frozen broccoli florets
• 1/4 cup Water(approx.)
• Jasmine rice (enough for 6 servings)

Directions

Start your rice. About 15 minutes before it is ready, heat a skillet over medium heat and add oil. When hot, stir in garlic, ginger, oregano, basil, cayenne and sugar. Add tofu and tamari, and stir to coat. Let cook until golden, about 3 minutes. Add broccoli and stir. Add tahini and about 1/4 cup water.

Cover and simmer until broccoli is tender and flavors have combined, about 6-8 minutes.

Number of Servings: 6

By Kathleen W. from Dothan, AL

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Sweet Crock Pot Ribs

Ingredients

• 2 cups packed brown sugar
• 1/4 cup flour
• 1/3 cup water
• 1/2 cup white vinegar
• 2 Tbsp. soy sauce
• 2 Tbsp. ketchup
• 1/4 tsp. ground ginger
• 1/4 tsp. garlic powder
• 3lbs pork spareribs, cut into 2 or 3 rib sections

Directions

Mix sugar and flour in saucepan. Add water. Stir. Add next 5 ingredients. Heat and stir until boiling and thickened.

Layer ribs in 5 quart slow cooker, spooning sauce over each layer. Cover. Cook on low for 10-12 hours or on high for 5 to 6 hours, until ribs are very tender. Enjoy!

Source: A friend passed it on to me and it's become a family favorite - especially with the boys!

By LovingLynden from Lynden, WA

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Simple Black Bean Soup

Very nourishing!

Ingredients

• 2 cans (15 oz. each) black beans, rinsed, and drained
• 1 1/2 cups of water
• 1 cup of chicken broth
• 1 medium green pepper, sliced
• 1/2 small onion, chopped
• 1 garlic clove, minced
• 2 Tbsp. olive oil
• 2 Tbsp. red wine
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. dried oregano
• 1/4 tsp. paprika
• 1 bay leaf

Directions

In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer covered for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.

Source: Taste of Home Magazine

By Raymonde G. from North Bay, Ontario

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Soup Burgers

Ingredients

• 1 lb. hamburger
• 1/2 cup onion
• 1 Tbsp. shortening
• 1 can vegetable soup or chicken gumbo soup
• 2 Tbsp. ketchup
• 1 Tbsp. mustard

Directions

Brown hamburger and onion. Add remaining ingredients. Simmer 5 minutes. Serve on buns.

By Robin from Washington, IA

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Hot Chinese Chicken Salad

Ingredients

• 8 chicken thighs, skinned, boned, cut into 1 inch pieces
• 1/4 cup cornstarch
• 1/4 cup corn oil
• 1/8 tsp. garlic powder
• 1 large ripe tomato, chunked
• 1/3 cup sliced water chestnuts
• 1 can sliced mushrooms, drained
• 1 cup coarsely chopped green onion
• 1 cup slant sliced celery
• 1/4 cup soy sauce
• 2 cups shredded lettuce
• rice

Directions

Roll chicken in cornstarch. In skillet, heat corn oil over medium high heat. Add chicken; quickly brown. Sprinkle with garlic powder. Add next 5 ingredients. Stir in soy sauce. Cover; reduce heat and cook 5 minutes or until vegetables are tender crisp. Lightly toss with lettuce. Serve hot with rice. Makes 4 servings.

By Robin from Washington, IA

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Snickers Bar Cookies

Ingredients

• 1 cup margarine
• 1 cup white sugar
• 1 cup brown sugar
• 2 tsp. vanilla
• 2 eggs
• 3 1/2 cups flour
• 1 tsp. soda
• 1 1/2 tsp. salt
• frozen Snickers bars, chopped

Directions

To prepare candy, place frozen Snickers in large Ziploc bag. Crush with rolling pin. Set aside in freezer. Beat with ingredients together in large bowl. Add dry ingredients while mixing. Leave flour to last. Add flour in small portions. Dough should not be too dry, but moist, almost sticky. Heat oven to 350 degrees F. Add frozen candy pieces to dough, folding them in. Roll dough into balls and place evenly on lightly greased cookie sheets. Bake for 8-10 minutes. Watch carefully. Cookies should be lightly golden and very soft. Cookies will cool and slightly harden.

By Robin from Washington, IA

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Daffodil Dip

Ingredients

• 8 oz. cream cheese
• 1/2 cup Miracle Whip
• 2 Tbsp. chopped onion
• 1 clove garlic
• dash pepper
• hard boiled egg

Directions

Combine all ingredients, except yellow of hard boiled egg with fork. When mixed, crumble the yellow on top. Best served with raw vegetables.

By Robin from Washington, IA

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Vegetable Beef Bake

Ingredients

• 1 1/2 lb. beef, cut in 1 inch cubes
• 2 Tbsp. flour
• 2 tsp. paprika
• 1 - 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. shortening
• 1 can tomatoes (2 cups)
• 2-3 carrots, sliced lengthwise
• 2 cups water
• 1 cup coarsely chopped onion
• 1 cup sliced celery
• 1 1/2 cups uncooked mostaccioli

Directions

Coat meat with flour and seasonings. In skillet, brown meat in shortening. Stir in tomatoes, add carrots, cover and cook over low heat 30 minutes. Add 2 cups water, onion, celery and mostaccioli and 1/2 teaspoon salt and bring to a boil. Pour meat mixture into 3 qt. casserole. Cover. Bake in moderate oven, 350 degrees F, stirring occasionally for 1 hour or until vegetables and meat are tender.

By Robin from Washington, IA

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