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Vol. 8, Num. 134, July 10, 2009 (Read It Online) Thank you Notwrong, Betty, NH veggie lover, Robin, barrsbits and Grammy Vail for today's tips and recipes. Be sure to give a "thumbs up" to tips and recipes that you like! Looking for a recipe? Submit a request Thanks for reading, The ThriftyFun Team 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 Food Tips: Today's Contest Recipes: Robins's Recipe Corner:
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I am looking for simple, frugal meal ideas that are easy to make in a camper or over open fire. Thanks! By haleyp from Centreville Post Feedback: http://www.thriftyfun.com/tf666766.tip.html
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The above contests are weekly. We pick 2 tip winners, 2 photo winners (1 photo and 1 pet photo) and 1 recipe winner at the end of each week. Each winner will win $25!
Looking ahead to the end-of-summer bounty of winter squashes, here's an easy way to store squash that will be immediately ready for soups, casseroles and appetizer dips. Preheat oven to 475. Cut in half lengthwise (or in chunks for monsters like Hubbard squash). Spray with cooking spray the cut portion that will be in contact with a large, lipped baking pan. Bake for an hour, cool enough to handle or more, and scoop out seeds and strings. Scoop out flesh into a food processor. Puree squash, place in gallon sized freezer bags, measuring amount if you choose. Squeeze out excess air, then gently flatten. Freeze flat, then stack the squares for winter use. Instant base or thickening for soup or stew- all year long! If you have dogs, SAVE the skins, seeds and extra pulp; zip that in the processor and you have dog candy, which also can be frozen. Or use for extra nutrition to supplement. Source: A friend showed me the storing idea; the dog food idea comes from a frugal mind and research about dog nutrition! By NH veggie lover from Thornton, NH Contest Contender!
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This uses up my left over spaghetti noodles. Ingredients:
Directions:
In a saucepan, combine sugar, eggs, lemon juice and salt; cook on medium heat (about 4 minutes). Cool completely. Drain and cut up left over spaghetti noodles into small pieces. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with pecans and cherries. Can use yogurt instead of the whipped topping. Source: Tried at a buffet and got the recipe. By notwrong Contest Contender!
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This has been a favorite of my family for years and when I freeze corn, I blanch it and cut it off the cob and measure out 2 cups before putting it into the zip lock bag to freeze. I make corn pudding all year round. Ingredients:
* My son is allergic to wheat so when I make it for him, I use rice flour instead of regular flour. Directions:
Melt butter in baking dish while heating the oven to 350 degrees F. Mix sugar and flour. Add eggs and beat with mixer. Add butter, milk, salt and stir. Add corn and stir. Pour into buttered glass dish and bake at 350 degrees for about 45 minutes or until firm, and browned on top. By Betty from NC Contest Contender!
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This pie is so delicious and so easy to make. They'll beg for more. Ingredients:
Directions:
Preheat oven 350 degrees F. While oven is heating up, place pie shells in oven to brown, for about 5 minutes. Punch holes in crust to remove bubbles. Mix eggs, sugar and salt. Add vanilla, milk and butter, ( butter must be last ). Stir in coconut with fork. Pour into pie shells - bake at 350 degrees F. for 40 - 45 minutes. Pies will harden as they cool. Enjoy! By barrsbits from Council, NC Contest Contender!
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Turn a regular box macaroni into a feast! Cook one or two boxes of Kraft macaroni or store brand macaroni and cheese. Add one to two cans of water packed tuna, drained, and 1/2 to one cup of frozen mixed veggies (thawed of course). Add salt and pepper and you're done. I like to pour boiling water over the frozen veggies in a colander in the sink while water is boiling for the macaroni, then thrown the veggies in while the macaroni is cooking. Cook as directed on box, drain all and throw in margarine, or not if you want to lose some fat in the recipe. It creates a little creamier product when you are done, but doesn't change the taste much. Great way to get your kids to eat tuna and their vegies! Can also be made with leftover chicken, roast beef, etc and whatever left over vegies you have. If using leftovers, warm some in microwave and add the drained pasta instead. Don't forget the cheese! Add a little bit of shredded cheese you might have in the fridge. Couple of tablespoons will do just fine.if you don't have it, leave it out! :) By Grammy Vail from Fredericktown, OH Contest Contender!
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Not a favorite of mine, but my dad has always loved liver and we used to have some for him on a regular basis. This really makes me think of my childhood years. Ingredients:
Directions:
Fry bacon. Flour livers. Fry liver in bacon drippings. Fry onions. Stir flour into drippings. Add 2 bouillon cubes dissolved in 1 1/2 cups water, 2 teaspoons Worcestershire sauce and 1/2 cup ketchup. Bake 1 hour at 350 degrees F. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf45150183.tip.html
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Directions:
Thaw lemonade to liquid. Mix all ingredients thoroughly. Chill. Serve and prepare for smiles. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf94732951.tip.html
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Directions Dice onion and saute in butter. Add sliced zucchini and chicken stock; simmer all in kettle until tender. Cool slightly. Puree in blender, alternating between liquid from chicken stock in kettle and buttermilk. Add cilantro to taste. I use lots and either fresh of dried will work fine. Add more or less buttermilk according to the consistency you prefer. I like my soup with body. Add salt to taste. Serve warm or chilled. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf80125173.tip.html
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Directions Combine flour and salt; sift into bowl. Stir in farina; reserve. Beat butter or margarine until creamy. Beat in sugar gradually. Blend in vanilla. Add farina mixture and pecans, 1/3 at a time, and mix well after each addition. Chill dough about 1 hour or until it can be easily shaped into balls with hands. Shape into small balls, using a level tablespoon of dough for each. Bake on ungreased baking sheet in slow (300 degrees F) oven until done (about 20 minutes). Remove from baking sheet and cool on cake rack. These cookies are good frosted with a little powdered sugar/milk frosting. You can even use a little food coloring and tint these a bit, if you like and you can decorate them with candy decorations, coconut, nuts, etc. Whatever suits your fancy! By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf94818817.tip.html
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