ThriftyFun Recipes - February 14, 2007

Volume Three, Number 31, February 14, 2007 Hello, Happy Valentine's Day! Thank you Jess, Jan, LRP, imaqt1962, Shamrock, Maryeileen, Christi and Robin for today's recipes! Finger Foods What are your favorite recipes for finger foods? Submit Your Favorite Recipe! Need a recipe? Submit a request Thanks for reading, Susan Send to a Friend! Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter. Today's newsletter contains: Recipe Requests: Does salt water help to keep fruit from browning? Salmon Loaf Recipe Today's Recipes: Reuben Spread Pot Roast Vegetarian Sandwich Spread Hershey's Chocolate Syrup Brownies Hot Cocoa Tin Roof Sundae Brownies Spring Pasta Primavera No Bake Chocolate Peanut Butter Bars Mini Quiches Recipe Requests: Does salt water help to keep fruit from browning? Does salt water solution help to keep fruit from browning and why? Which is more effective, salt solution or acidic juices? Rosanne from North Huntingdon, PA Post Feedback: http://www.thriftyfun.com/tf42183427.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Salmon Loaf Recipe I am looking for a tasty recipe for a salmon loaf. Thanks in advance, Isabel from Ridgetown, Ontario, Canada Post Feedback: http://www.thriftyfun.com/tf76971408.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Contests: Tip Contest Submit a Tip or Recipe! Photo Contest Submit a tip with photo! The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25! My Frugal Life Submit a My Frugal Life Essay! Today's Recipes: Mini Quiches These take a couple of hours to cook the ingredients and assemble. They are just as good the next day. The ingredients below are a suggestion, everything is optional except for milk, cheese and eggs. However, if you follow the below recipe, they will be delicious! This recipe makes 36 bite sized quiches. 2 large shallots, thinly sliced (or very thinly sliced onion) 1/2 lb. bacon, cut into 1/4 inch thin strips (at least 4-5 slices) fresh thyme (6-7 sprigs) 3 cloves garlic, finely minced (or use a garlic press) 1/2 pint half and half 4 eggs 2 cups shredded cheese (I used a mixture of gruyere, swiss and co-jack; mozzarella, cheddar or any shreddable cheese would work) 1/2 cup shredded Parmesan cheese 1 box refrigerator pie crusts (or make your own, about 2 crusts) salt and pepper to taste mini muffin tins 1 Tbsp. butter (for greasing tins) These first steps can be prepared a day or two before making quiches, if desired. If you are making the quiches now, remove the pie crust and eggs from the refrigerator at this time so it will be ready to use when necessary. Strip about 1 Tbsp. of thyme leaves off stems and set aside. Tie the rest of the thyme sprigs with kitchen string or tie them in cheesecloth. In a small saucepan, heat half and half with thyme sprigs on medium heat until just simmering then turn to low for 10 - 15 minutes to infuse milk, stirring often. While milk is infusing, cook bacon in a small saute pan until cooked and slightly crispy (cook in batches if needed). Place cooked bacon on paper towels and drain bacon thoroughly. Reserve about 1 Tbsp. of bacon fat and saute shallots over medium low heat until softened, about 5 minutes. Set aside to cool. When milk is infused, remove thyme sprig and allow to cool, placing in refrigerator until needed. While milk is cooling, lightly butter your muffin tins to prevent sticking. Place pie crust on a flat surface, rolling out slightly to make it thinner. Cut out circles slightly larger than the muffin tin, try a couple of glasses from your cupboard until you get the right size. After you cut out the circles, you can pre-form the shape with your fingers slightly to better fit in the small area. Don't worry if the dough pulls apart slightly, just smooth it back in shape. It is nice to have a lip that comes up slightly over the edge of the tin to hold the ingredients inside. If you have enough muffin tins to make all the quiches at once, go ahead and cut out all the circles. Otherwise wait until the muffin tin is ready. You will need to collect the dough scraps and reroll the crust to make all 36, or you can buy an extra set of pie crusts so you don't have to fuss. When the tins are prepared and the milk is no warmer than room temperature, crack the eggs into a mixing bowl and wisk together with the milk. Add salt and pepper to taste. Pour egg mixture into a measuring cup, about half full and set aside for now. Preheat oven to 350 degrees F. Making sure your shredded cheese is well mixed (leave out the parmesan), take a pinch of cheese and place into a small prep bowl (1/2 to 1 cup size). Add in a small amount of the thyme, bacon, shallots and garlic, trying to keep proportions equal so quiches will be consistent. Toss with cheese mixture and place in prepared dough. The mixture should be a little under the top of the tins and very loose. When a full tin is ready, slowly drizzle egg mixture into each until just at top of cheese mixture. If the egg is going onto the tin instead of in the cheese, slow down and pour a little on each quiche. When you go back to fill it, the egg will be channeled to where it needs to go. When this step is finished, place a small amount of parmesan on the top of each quiche and bake for about 15 minutes. The finished quiches should be brown and puffy with golden crust. If you find that they are a bit underdone, put them back in the oven for a few more minutes. Let cool a few minutes then remove from tins and allow to cool for at least 10 minutes before serving. Once the prep work is done, two people can really whip these out quickly. These are the perfect size for a party because they are only a couple of bites (or one really big one). If you are making them for a brunch, you might want to use regular muffin tins instead. These will be much easier to make and be a better individual serving. The most important part of this recipe is the ratio of milk to egg (4 eggs to 1 cup of milk). If you run short, you can always mix up more using this ratio. Or just double the recipe to start and make a larger quiche with the leftovers. Post your experiences and variations here! Jess in Portland, OR Editor's Note: This recipe has more photos online. Post Feedback (More Photos!): http://www.thriftyfun.com/tf71641797.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Reuben Spread 2 (3 oz.) corned beef, chopped 12 oz. Swiss cheese, shedded 14 oz. sauerkraut, drained 1/2 cup Thousand Island dressing Mix together all ingredients. Bake at 350 degrees F for 40-50 minutes. Serve on crackers or rye bread. This has to be served hot to be good tasting. By Jan from Suring, WI Post Feedback: http://www.thriftyfun.com/tf23196067.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Pot Roast 1 (4 lb.) sirloin roast 6 large russet potatoes, peeled and cut into 2 inch pieces 8 carrots, peeled and cut into 2 inch pieces 4 large onions, peeled and cut into 2 inch pieces 6 cloves garlic 2 cans cream of onion soup 3/4 cup water 1 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder Preheat oven to 450 degrees F. Place roast and next 5 ingredients in a large roasting pan. In a bowl, mix together soup, water and seasonings. Pour over roast and vegetables. Cover with aluminum foil. Bake 30 minutes at 450 degrees F. Reduce heat to 375 degrees F. Bake for 3 hours more, or until tender. Uncover for last 30-40 minutes. Enjoy! By Shamrock from Carlsbad, NM Post Feedback: http://www.thriftyfun.com/tf24208144.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Vegetarian Sandwich Spread 1 or 2 veggie dogs 1 or 2 Tbsp. mayo (or to taste) condiments of your choice Cook vegetarian hot dogs per instructions on package, let cool. Chop or mince hot dogs to your liking and mix in mayo, along with any other condiment(s) of your choice (mustard, relish, ketchup, onions, olives, etc.). Spread on whatever kind of bread that you like, and enjoy! By Maryeileen from Brooklyn, OH Post Feedback: http://www.thriftyfun.com/tf39536080.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Hershey's Chocolate Syrup Brownies 1 cup sugar 4 eggs 1 stick margarine 1 can Hershey's chocolate syrup (1lb.) 1 cup + 2 Tbsp. flour 1 cup black walnuts (opt.) (add after beating) Mix the above ingredients at medium speed for 1 minute. Put in jellyroll pan that has been greased with butter or sprayed with non-stick cooking spray. Bake 25 minutes at 350 degrees F. Frosting 3/4 cup sugar 3 Tbsp. milk 3 Tbsp. margarine Bring to boil for 30 seconds. Add 1/2 cup chocolate chips. Stir until melted and spread on brownies while both are warm. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf46000021.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Hot Cocoa 5 cups nonfat dry milk 1 1/2 cups Coffee Mate 1 1/2 cups Ovaltine 2 cups confectioners sugar 2 cups NesQuick Mix together and keep in airtight container. Mix about 1/3 cup per average mug. Adjust amount to taste. By Christi from Paducah, KY Post Feedback: http://www.thriftyfun.com/tf56384469.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Tin Roof Sundae Brownies 1 roll refrigerated brownies (16.5 oz.) 3/4 cup marshmallow creme 1 cup peanuts 1 cup milk chocolate chips Heat oven to 350 degrees F. Grease 8x8 inch pan. Spread brownie batter into pan. Bake 25 minutes or until toothpick inserted into center comes out clean. Drop dollops of marshmallow creme all over brownie. Let stand 2 minutes. Spread evenly. Sprinkle with peanuts and chocolate chips. Bake another 5 minutes and let cool about 1 hour. Cut into squares. Recipe courtesy of Pillsbury: http://www. doughboy.com/ By imaqt1962 from Illinois Post Feedback: http://www.thriftyfun.com/tf60514320.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Spring Pasta Primavera 1 cup thinly sliced carrots 1 minced garlic clove 1/4 cup olive oil 1 can (14 1/2 oz) stewed tomatoes 2 cups sliced mushrooms 2 Tbsp. cornstarch 2 tsp. basil 1/2 tsp. oregano 1 can (16 oz) green beans 8 oz rigatoni cooked and drained 1/4 cup parmesean cheese 1 Tbsp. parsley In a large skillet with olive oil, cook carrots and garlic until carrots are tender (about 5 minutes). Stir in tomatoes, mushrooms, cornstarch and herbs. Slowly continue cooking and stirring until thick. Add beans, cook 30 seconds. Add cooked pasta, stir. Add cheese and parsley and toss. Ready to serve. By LRP from Lowell, MA Post Feedback: http://www.thriftyfun.com/tf65010077.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print No Bake Chocolate Peanut Butter Bars 2 cups peanut butter(divided) 3/4 cup softened butter 2 cups powdered sugar 3 cups graham cracker crumbs 2 cups chocolate chips (divided) Grease 9x13 inch pan. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup chocolate chips. Press evenly into prepared pan. Smooth top with spatula. MELT remaining peanut butter an remaining chocolate chips in medium-heavy duty sauce pan over very low heat, stirring constantly until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in refrigerate. If you want some for the next day, remove from pan and hide them as they go fast. By Jan from Suring, WI Post Feedback: http://www.thriftyfun.com/tf69448521.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print More Stuff: Coupon Swap! Swap coupons with other ThriftyFun.com users.