ThriftyFun Recipes - June 6, 2008

Thank you Robin, Connie, Darlene, Peggy, Cathy, Jean, Gertrude, Mary, Linda and Darlene for today's tips and recipes! And thanks for responding to our call for recipes!

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Recipe Requests:

• Recipes for Potato Fudge
• Dehydrating Fruits and Veggies in the Microwave
• Slim Fast Type Powder For Diabetics
• Looking For Potato Pancake Recipe
• Can I Cook Rice In A Crockpot?
• Making Meal Using Corn Tortillas And Queso Fresco
• Looking For Recipe For Swiss Tart
• Frugal Meal Recipe For New Parents
• Salads For Mexican Food Themed Party
• Applying BBQ Sauce To Chicken
• Looking For Microwave Recipes
• How To Make Sweet Pickles with Splenda

Today's Food Tips:

• Making a Fruit Fly "Trap"
• Prepare and Freeze Rice in Advance
• Use Every Bit from the Margarine Tub

Today's Contest Recipes:

• Corn Dip
• Ice Cream Sandwich Dessert
• Tuna Salad Bowl
• Frozen Chocolate Strawberry Pie
• Shrimp Cups

Robins's Recipe Corner:

• Steamed Summer Vegetables Two Ways
• Tuna Vegetable Pilaf
• Whole Wheat Zucchini Bread
• Taco Salad
• Southern Pecan Pie
• Beef Stroganoff

Crafting for Fun and Money!

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Recipes for Potato Fudge

I had a recipe for potato fudge that was out of this world and I lost it. It was something someone brought to work and he shared the recipe with me and now I have no idea what I did with it. That was two eons and four states ago. Does anyone have a great recipe for potato fudge?

Susan from WV

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Dehydrating Fruits and Veggies in the Microwave

What do you use to dehydrate fruit and veggies? I'd rather microwave to use less power.

Haley from Centreville, MD

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Slim Fast Type Powder For Diabetics

I'm diabetic and I would like to know if anyone has a recipe for SLIM FAST type powder that's diabetic friendly. The regular kind has too many carbs and too much sugar in it.

Felicia from LaGrange, Ga

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Looking For Potato Pancake Recipe

Does anyone have a recipe for mashed potato pancakes? My mother made the best ones on the planet but she passed away before I could get the recipe. All I remember is that she put in an egg, salt and pepper. I tried adding flour but then the pancakes tasted like flour. She was from England, in case that makes a difference.

Michigandertroll from Port Huron, Michigan

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Can I Cook Rice In A Crockpot?

Does anybody know if you can successfully cook rice in a crock pot?

Susan from Columbus, OH

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Making Meal Using Corn Tortillas And Queso Fresco

If you had the usual refrigerator and pantry items, a huge stack of corn tortillas and lots of queso fresco, what would you do with them?

Holly from Richardson, TX

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Looking For Recipe For Swiss Tart

Does anyone know of a recipe for a little cake called a Swiss Tart? I had it years ago in a big cook book (now long gone). I've Googled, but the only ones I can find are for things called Swiss Chard tart. Not the same thing.

These were baked in paper patty pans. They were very crisp and 'short' tasting, and consisted of few ingredients, confectioners sugar, I think, custard powder and butter-melted. There may have been something else. You put them in the patty pans in a swirly design, and when they were baked you add a little red jam, or half a preserved cherry to the top of each one. Anyone have this recipe? Thank you!

Ellie from Melbourne, Australia

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Frugal Meal Recipe For New Parents

Does anyone have a really yummy FRUGAL recipe (other than the usual lasagna or spaghetti) for a family that had a baby recently? I really want to make a meal for them, but usually make a recipe that has a lot of expensive ingredients. Thanks!

Theresa from Mt. Olive, NC

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Salads For Mexican Food Themed Party

We are having a Family Party in Aug. with approximately 40 people including children. I will be serving Mexican food. I have recipes for nearly everything except salads and appetizers. I will NOT be outside grilling nor do I want to heat up the inside of my house with cooking! So I'm looking for recipes that are easy to prepare. (I have an 'ice bath' to keep the food cold). Thank you in advance.

Laurie

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Applying BBQ Sauce To Chicken

How do you apply BBQ sauce to your chicken? When I bake chicken I apply BBQ sauce 15 mins before its done. However, when I apply it on one said and try to turn it over the chicken sticks to the pan and some of the meat comes off the bone.

Is it best to apply it with a pastry brush? I just pour it right out the bottle on one side and let it cook for about 10 mins on high heat and turn it over and pour it on the other side. Do you have a better way to do it?

Onesummer

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Looking For Microwave Recipes

I am looking for a good recipe book for microwave/convection oven cooking.

hazel from Apache Jct, AZ

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How To Make Sweet Pickles with Splenda

I am looking for a recipe for sweet pickles that uses Splenda and no sugar. There is a commercial brand of pickles called Mt. Olive. One of their lines of pickles is sugar-free pickles (using Splenda) and they are really good.

Linda from Alamo, TX

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Making a Fruit Fly "Trap"

It's that time of year when fruit flies can be a problem to get rid of. Recently when an old banana attracted them I had a "light bulb" moment.

Take any kind of container with a lid, place a piece of rotten fruit inside, let sit for awhile, when the flies are inside on fruit put lid on, throw away or take outside to empty. Works every time.

By Peggy from Cortland, Ohio

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Prepare and Freeze Rice in Advance

I credit my genius mother in law with this idea for making meals over rice a breeze: She cooks up several bags of white and brown rices at the beginning of the month. After cooling the rice, she spoons it into small and gallon sized zip-loc baggies until they are about 3/4 full.

She then seals the bags by zipping them almost totally shut, inserting a drinking straw into the small opening, and sucking the air out of them just before zipping them all the way. She then flattens the rice bags (they go to about an inch thick) and stacks them neatly in her freezer with waxed paper in between them to be removed, thawed and reheated as needed.

What a great way to have a steady supply of cooked rice on hand for fast-fix meals. The frozen rice can also be quickly reheated by steaming it in a covered skillet with a spoonful of water added, or microwaved in the same manner.The layers are thin enough that they can be easily broken apart to fit in any pan. I hope this will be of use to someone!

By Cathy S from Delaware

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Use Every Bit from the Margarine Tub

I always add a little margarine to my macaroni after it's cooked and ready to be served. When I opened the tub of oleo, I saw that it was almost empty but contained just enough oleo to do the job. I placed a large spoonful of the hot macaroni inside the tub, replaced the lid, gave it a few swirls, removed the lid and poured the macaroni along with every drop of the melted oleo into the pan with the bulk of the pasta. Cleaned out every bit of that margarine in a jiffy!

By Jean from Bloomington, IL

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Corn Dip

Ingredients

• 1 can white corn, drained
• 1 container sour cream
• 1 cup mayonnaise
• grated or shredded cheddar cheese
• 1 cup Parmesan cheese
• onion powder or minced onion

Directions

For the best flavor, it needs to chill several hours before serving.

By Mary from Wilmington, IL

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Ice Cream Sandwich Dessert

Place frozen ice cream sandwiches in a 9x12 inch pan; you may have to break a couple in half to put on ends. Spread with Cool Whip or whipped topping of your choice, and refreeze. Take out of freezer about 15 minutes before you plan to serve. Garnish with chocolate fudge sauce or caramel topping. Sprinkle on chopped peanuts, if desired.

Source: I got this recipe from Taste of Home and modified it a bit to fit the people that I am serving. I have served it at church, but because many of our members cannot eat peanuts, I have left them off.

By Gertrude from Shallotte, NC

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Tuna Salad Bowl

Ingredients

• 1 large iceberg lettuce washed and patted dry
• 1 12 oz. can of solid white tuna, drained
• 2 cups shredded low-fat mozzarella cheese
• 1 6 oz. can black olives, rinsed and drained
• Vinaigrette dressing (or your favorite)

Directions

In large bowl, tear lettuce into small pieces. Break tuna into chunks with a fork and add to lettuce. Add olives and cheese. Toss lightly with dressing, or you can serve dressing on the side.

This is a terrific low-cost meal when you add a baguette and some fresh fruit.

Hint: Be sure to use the best white tuna.

By Linda from Kernersville, NC

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Frozen Chocolate Strawberry Pie

I love Strawberries! I don't know about you but I can't get enough of them so I have millions of recipes. But I am a chocaholic and so this is one great recipe for me. Hope you like it!

Ingredients

• 1 pkg (8 oz.) cream cheese
• 1 cup sugar
• 1 tsp. vanilla extract
• 4 cups fresh strawberries
• 1 carton (12 oz.) frozen whipped topping
• 1/2 cup pecans toasted (optional)
• 2 chocolate pie crusts (9 inches)

Directions

In large mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in strawberries. Fold in whipped cream topping and pecans. Pour into pie shells.

Freeze 3-4 hours. Take out 15-20 minutes before serving. I would still top with whipped cream or even a little chocolate sauce over the top. Or maybe both and I am happy!

By Darlene from Fairview, PA

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Shrimp Cups

I made these appetizers for my younger daughter's graduation party many years ago (along with other foods). We didn't have the luxury of ready-made pie crusts then. I will be making these for my granddaughter's graduation party, and glad we now have Pillsbury pie crusts. Enjoy!

Ingredients

• 1 box (15 oz.) Pillsbury refrigerated pie crusts (or your choice), softened as directed on box.
• 12 oz. cream cheese, softened
• 1 Tbsp. chopped fresh parsley
• 4 tsp. honey
• 3 tsp. hot pepper sauce
• 24 cooked deveined peeled medium size shrimp
• Fresh parsley sprigs
• Grated lime peel, if desired.

Directions

Heat oven to 425 degrees F. Unroll pie crusts on work surface. Cut each crust into 12 {2-1/2 inch} squares. Discard scraps, or save for other recipes. Turn mini muffin pans upside down (you need 24 "cups"). Press square of dough over top of each ungreased inverted mini muffin cup. Prick top and sides of each "cup" with fork, fold and pinch corners to shape cups.

Bake 8 to 10 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 10 minutes.

In medium bowl, mix cream cheese, chopped parsley, honey and pepper sauce until smooth. Spoon about 1 Tbsp. mixture into each pastry cup. Top each with 1 shrimp. Bake 10 t0 12 minutes.

Refrigerate about 30 minutes or until cold. Garnish each cup with parsley sprig and lime peel.

The recipe makes about 24 appetizers.

By Connie from Cotter, AR

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Steamed Summer Vegetables Two Ways

Steamed Summer Vegetables

Ingredients

• 1/2 tsp. salt
• 3 med. potatoes, pared, sliced
• 1/2 lb. fresh green beans, cut in 1 inch pieces
• 1 lg. onion, sliced
• 2 zucchini, sliced
• 2 cups sliced yellow squash
• *Lemon Herb Butter
• *Zesty Marinade

Directions

Bring 1 1/2 cups water and salt to a boil in large skillet; reduce heat. Place steamer in skillet. Layer potatoes and green beans in steamer. Simmer covered, for 5 minutes. Add remaining vegetables. Simmer for 5 minutes or until tender-crisp. Toss half the vegetables with Lemon Herb Butter, serving hot. Toss remaining vegetables with Zesty Marinade. Chill, covered, overnight.

Lemon Herb Butter

Ingredients

• 1/3 cup butter
• 1 Tbsp. lemon juice
• 1/2 tsp. salt
• dash pepper

Directions

Melt butter in small saucepan. Stir in remaining ingredients. Toss with steamed veggies.

Zesty Marinade

Ingredients

• 1/3 cup oil
• 1 Tbsp. wine vinegar
• 2 Tbsp. lemon juice
• 1 tsp. chopped fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. dried leaf basil, crumbled

Directions

Combine all ingredients in jar. Shake, covered, to blend well. Toss with steamed veggies. Chill, covered, overnight.

By Robin from Washington, IA

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Tuna Vegetable Pilaf

Ingredients

• 2 Tbsp. butter
• 1/2 cup chopped scallions
• 2 cups brown rice
• 3 1/2 cups clear vegetable broth
• 1 tsp. salt
• 1/2 tsp. Tabasco sauce
• 1/2 cup hulled sunflower seeds
• 1/2 cup diced pared carrot
• 1 med. zucchini, halved lengthwise, sliced 1/2 inch thick
• 1 package frozen broccoli spears, thawed, cut into 1 inch pieces
• 3 cans tuna in oil

Directions

Melt butter in 3 qt. Dutch oven. Add scallions and rice. Cook until rice is golden brown, stirring frequently. Stir in broth. Bring to a boil. Bake, covered, at 375 degrees F for 45 minutes. Stir in remaining ingredients except tuna. Bake for 20-25 minutes longer. Stir in tuna before serving.

By Robin from Washington, IA

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Whole Wheat Zucchini Bread

Ingredients

• 3 eggs
• 1 cup oil
• 1 cup packed brown sugar
• 2 cups grated zucchini
• 1 tsp. vanilla
• 2 cups whole wheat flour
• 1 cup flour
• 1 tsp. soda
• 1 tsp. salt
• 1/4 tsp. baking powder
• 1 Tbsp. cinnamon
• 1 cup chopped nuts

Directions

Beat eggs in bowl until frothy. Add next 4 ingredients, mixing well. Sift dry ingredients together. Add to egg mixture, beating well. Stir in nuts. Pour into 2 greased 4x8 inch pans. Bake at 325 degrees F for 1 hour or until loaves test done. Remove from pans and cool on rack.

By Robin from Washington, IA

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Taco Salad

Ingredients

• 1 lb. hamburger
• 1 can tomato sauce (8oz.)
• 1 tsp. oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 head lettuce, shredded
• 1 onion, chopped
• 12 oz. Colby cheese, grated
• 2-3 tomatoes, diced
• 1/4 cup taco sauce
• 1 bottle creamy Caesar salad dressing
• 1 lg. pkg. Doritos, crushed

Directions

Brown hamburger in skillet, stirring until crumbly. Add tomato sauce, oregano, salt & pepper. Simmer covered, for 15 minutes. Cook covered, until thick. Chill in refrigerator until serving time. Layer lettuce, onion, cheese, meat sauce, tomatoes, taco sauce, salad dressing and Doritos in large salad bowl. Toss to mix.

By Robin from Washington, IA

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Southern Pecan Pie

Ingredients

• 1 cup pecan halves
• 3 eggs
• 1 cup light Karo syrup
• 1 Tbsp. melted butter
• 1/2 tsp. vanilla
• 1/2 cup sugar
• 1 Tbsp. flour

Directions

Arrange nuts in bottom of pie shell. Beat eggs, add the blend corn syrup, butter and vanilla. Combine sugar and flour. Blend with egg mixture and pour over nuts in pie shell. Let stand until nuts rise, so they'll get a nice glaze. Bake at 350 degrees F for 45 minutes.

By Robin from Washington, IA

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Beef Stroganoff

Ingredients

• 1 lb. round steak, trimmed
• 1/4 cup butter
• 1 lb. fresh mushrooms, sliced
• 1 lg. onion, chopped
• 1 cup beef broth
• 2 1/2 Tbsp. flour
• 1 cup sour cream
• salt and pepper, to taste

Directions

Slice steak into thin strips. Brown steak in butter in large skillet. Remove from pan. Saute' mushrooms and onion in pan drippings in skillet. Stir in steak and broth, heating to boiling point. Combine flour and sour cream in small bowl, blending well. Add sour cream mixture to steak, blending well; season with salt and pepper. Cook over low heat until heated through, stirring occasionally. Serve over buttered noodles.

By Robin from Washington, IA

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