ThriftyFun Recipes
Volume One, Number 32, July 11 2005
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Thank you Robin and CJ for today's recipes.
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Storing Strawberries
I have a question. Whenever I buy strawberries, it seems that they don't last long in the fridge. I know that I can freeze them, but was wondering if anyone could give me some tips on storing them in the fridge longer without them going bad. Thanks,
Sue
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Making Pickles From Cucumbers
For those of you that can and make pickles I have a question. I never seem to be able to harvest enough cucumbers in one day to make a pack of dill pickles. Can I save them up in the fridge until I have enough?
Most recipes seem to call for cucumbers picked that day. Also, does anyone have a really good recipe for CRUNCHY dill pickles? Years ago I made some from my aunts recipe and it seemed like they weren't processed in a water bath like all the recipes I now see, and they were very crunchy, they were soaked in ice water over night.
Thanks in advance for any help anyone may have.
Leanne
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Mexican Meatloaf
A Mexican friend served a dish that resembled a meatloaf done like a jelly roll. It appeared to have grated, cooked carrots and mustard inside the meatloaf roll. Can anyone supply a recipe for a dish like this?
Jonna Marsh
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Today's Recipes
Pasta Salad
Pasta Salad
Ingredients
- 3 cup pasta
- 2 cup celery
- 1 cup ripe olives (sliced)
- 1 cup cheese (cubed)
- 1 cup green peppers
- 1 med. onion
- 3 tomatoes
Sauce
Ingredients
- 1/2 cup oil
- 1 cup ketchup
- 1 cup sugar
- 1/3 cup vinegar
- 1 tsp. celery seeds
- 1/3 jar Salad Supreme
Directions
Cook and cool pasta. Add vegetables. Mix sauce and pour over; cool. This can be varied to your taste.
By Robin
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Pepper Steak
- 1 lb steak, cut in thin strips
- 1 tbsp paprika
- 2 cloves garlic, crushed
- 1 1/2 cup beef broth
- 3/4 cup sliced green onions with tops if available
- 2 green peppers, cut into strips
- 1 cup sliced, fresh mushrooms
- 2 tbsp cornstarch
- 1/4 cup soy sauce
- 1/4 cup water
- 2 large fresh tomatoes, cut into wedges
Brown steak sprinkled with paprika. Add garlic & broth. Cover and simmer until meat is tender (10 - 15 minutes). Stir in onions, green peppers and mushrooms. Cover and cook for another 5 minutes.
Blend cornstarch, water and soy sauce. Stir into the steak mixture. Cook, stirring, until clear & thickened (about 2 minutes). Add tomatoes and heat gently. Serve with rice.
Serves 3 or 4.
From http://www.CanadianCountryGifts.com
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Turkey Salad for Sandwich Filling
Ingredients
- 1 cup fat-free Italian salad dressing
- 8-oz. can sliced mushrooms, drained
- 1 red bell pepper, chopped
- 1/4 cup sliced green onions
- 1 green bell pepper, chopped
- 1-1/2 cups cubed turkey breast
- 1-1/2 cups cubed sharp cheddar cheese
- 1/2 cup ripe olives, drained
Directions
In medium bowl, combine all ingredients and blend gently to combine. Cover tightly and refrigerate. To use, scoop filling out of bowl with slotted spoon. Wonderful and very healthy on whole wheat pitas or on crusty french bread.
By cj
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Flavoring Sun Tea with Herbs
By Monica Resinger Sun tea is very easy to make and is a nice thing to do on a sunny day. It also tastes great and sipping it at the end of a hard day is a great way to relax. If you're having company over, it's a great summer beverage to serve. When you flavor sun tea with herbs, you really have something special.
To make herb flavored sun tea, you'll need a covered glass beverage container, water, six or seven teabags, and 3 or 4 washed, fresh herb sprigs or more, depending on your taste.
For herbs, try mint, lavender, lemon balm, sage or any type of herb that sounds appealing. If you don't have access to fresh herbs, you can add an herbal teabag or two depending on your taste. Most retail stores have containers made especially for iced tea.
Fill the container with cold tap water and add the tea bags and herb sprigs or herbal teabags. Put the lid on and set in a sunny, protected area. I put mine in an out of the way, sunny area of our deck. The warmth of the sun will gradually heat the water and the tea will begin brewing. Now all you have to do is wait until the tea gets as strong as you like. I usually let mine sit out in the sun almost all day.
When your tea is as strong as you like, bring it inside and take the teabags and herbs out, squeezing them to release any flavors back into the tea. Sweeten with honey or sugar and add a bit of lemon juice or a few lemon slices if you wish. Set the container of tea in the refrigerator and chill until very cold. Serve over ice and enjoy!
About The Author:
Get Monica's FREE e-zine for homemakers 3 times per week; just send a blank e-mail to: HomemakersJournal-subscribe@yahoogroups.com Get FREE home and garden e-books at Monica's website, 'Homemaker's Journal E-publications'; Click here: http://homemakersjournal.com
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Spaghetti Salad
Ingredients
- 1 med. onion
- 3 stalks celery (chopped)
- 1 (7 oz.) pkg. spaghetti
- 1 head of cabbage
- 3 eggs
- 1 1/2 cup sugar
- 1/2 cup vinegar
- 6 Tbsp. margarine
- small yellow jar of mustard
Directions
Chop, onion, celery and shred cabbage. Cook spaghetti according to box directions and cool. Mix eggs, sugar, vinegar and margarine. Cook until thickened. Add mustard; cool. Pour over cooled spaghetti. Add vegetables; mix well. Make the day before you serve. Makes a great picnic salad - serves many.
By Robin
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Chicken Salad
Ingredients
- 4 cup cooked chicken (cubed)
- 1 cup carrots (grated)
- 1 cup celery (chopped)
- 1 cup sliced ripe olives (opt.)
- 1 cup green seedless grapes
- 1 cup mandarine oranges (drained)
- 1 Tbsp. onion (grated)
- 1 cup salad dressing (low-fat)
- 1 cup frozen whipped topping
- 2 cans shoestring chips or Chinese noodles
Directions
Combine all but chips or noodles. Chill 2 hours. Add chipes before serving on lettuce leaf.
By Robin
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