ThriftyFun Recipes - September 11, 2009

Thanks to Christine, Carrie029, davidicdancer, mother of 5, av8rs3, micksgirl and Deeli for submitting today's recipes and tips. We have an article today about making and canning homemade salsa. If you have any canning recipes or other preserving tips, please submit them on our home page.

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Recipe Requests:

• Buying Food for Wedding Reception
• Are My Lemons Safe to Use?
• Canning Tomato Pasta Sauce
• Canning Soups That Contain Milk

Today's Food Tips:

• Use Silicone Bakeware To Form Burger Sliders
• Make Your Own Fondant For Cake Decorating
• Make Your Own Butter And Whipped Cream

Today's Contest Recipes:

• Canning Recipes For Tomato Salsa
• Blueberry Ice Squares
• Prize Winning Casserole
• Easy Calzone
• Tomato, Cheese and Basil Pasta Salad

Robins's Recipe Corner:

• Breakfast Smoothies
• Honey-Lime Fruit Salad
• Beef Enchiladas
• Freezer Peach Ice Cream
• Skillet Sweet Potatoes

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Buying Food for Wedding Reception

How much food will I need for a wedding reception? I am having sloppy joes, chicken sandwiches, frozen fruit, and cubed cheese. We are expecting about 170 people.

By DBriggs from OH

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Are My Lemons Safe to Use?

Last February during my daughter's wedding preparations, I had a lot of lemons which I sliced up ready to make marmalade and froze them. But I never got around to doing it with all the stuff going on. I forgot about them until I was cleaning out my freezer and came across them.

Are they still good to make marmalade or should I trash them? It seems like a shame since I have 3 pounds of sliced up lemons ready. But I'm worried that I will waste a lot of sugar and time only to throw out the whole lot after all my work! Any thoughts, please?

By cett from Malta, Europe

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Canning Tomato Pasta Sauce

I canned tomato based pasta sauce. I didn't put any lemon juice in it, is this OK? If not, can I open the jars, add the lemon juice and reprocess the jars?

By Berni in Mich from MI

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Canning Soups That Contain Milk

I canned homemade cream of tomato soup and then read that I shouldn't can anything with milk in it. Can I open the jars and freeze the soup?

By Berni in Mich from MI

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Use Silicone Bakeware To Form Burger Sliders

I love to make the mini slider hamburgers for my kids. To get the perfect uniform size burger, I take hamburger meat and press it into a silicone muffin "tin". Then because the mold is flexible, I am able to press out the meat and flatten for perfect patties. This size patty works perfectly on a dinner size pre-made roll.

By Christine from Gainesville, GA

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Make Your Own Fondant For Cake Decorating

A wonderful and inexpensive way to have a beautiful cake at any function is to make it yourself. I've begun using a recipe for home made fondant (sugary "dough" icing for cakes) using powdered sugar and mini marshmallows!

There are about a thousand recipes online and the end results are beautiful and delicious! I've made fondant for a fraction of the cost than you can get pre-made at a craft store! And in my opinion, it tastes much better!

By Carrie029 from El Paso, Tx

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Make Your Own Butter And Whipped Cream

This tip is to help cut down on grocery cost with just a little time and fore-thought. Get heavy whipping cream (the best buy is a half gallon). Then, whip it with either an electric mixer or a whisk to your desired consistency (whipped cream has stiff peaks, while butter comes off the walls of the bowl and sticks to your whisk in a big clump). Experiment with what size bowl you use, as it does help.

Next, add your ingredient (use powdered sugar for whipped cream; salt for butter) to taste. Finally, put in smaller containers/waxed paper and store it in the freezer. The freezer keeps the butter/whipped cream longer. Take out each smaller portion and put in the fridge as needed. We get 3-4 lbs of butter from one half gallon, and it saves us a pretty penny : )

Source: My husband

By davidicdancer from Spokane, WA

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Canning Recipes For Tomato Salsa

This is a family recipe from my friend Stephanie. The cooked salsa is similar to jarred supermarket salsa, like Pace. She used to make this years ago so we decided to have a Salsa Canning party and make 4 batches, for our families and gifts. I can already tell that we will need to make another batch soon.

We got our tomatoes at the local Farmer's Market (Forty pounds of tomatoes is a lot!). I think the salsa cost us about 2.50 a quart, which is not a lot of savings if you are buying from the supermarket. Tomatoes and canning jars (which are reusable) were the bulk of the cost.

Ingredients

• 10 lb. ripe tomatoes, skinned and chopped (approx 12 cups)*
• 1 1/4 cups green peppers, chopped
• 3 cups onions, chopped
• 3 jalapeno peppers, finely chopped or 1 small (4 oz.) can**
• 2 Tbsp. garlic, minced
• 3 Tbsp. pickling salt
• 1 Tbsp. crushed red pepper flakes
• 1/2 tsp. celery salt
• 1-2 Tbsp. ground cumin
• 1 Tbsp chili powder
• 1 tsp. Tabasco sauce
• 1/4 cup sugar
• 1/2 cup white distilled vinegar
• 2 large cans tomato paste (12 oz. each)
• 1/2 cup chopped cilantro, or to taste

To peel tomatoes, cut an "X" at one end and submerge them into boiling water for about 30 seconds. Then dunk them into a icewater bath and the skin will pull off easily.

**Leave the veins and seeds in fresh jalapenos for spicy salsa. We seeded ours and it is very mild.

Directions

Pour into sterile pint or quart canning jars. Leave about 1/4 inch headroom, to avoid problems in storage. Seal immediately with a hot water bath.

This will yield approximately 5 quarts. The salsa should be good for up to a year, if it lasts that long.

Tips

Have your canning jars sterilized and ready to be filled and sealed. Make sure you have a few more than you need, just in case. I think we got 11 pints per batch.

You can get most of these spices on the Hispanic or Ethnic section of your grocery store. They will come in packages instead of bottles and are usually much cheaper. You can also buy spices in bulk many places.

If you are trying to use your home grown tomatoes but are not getting 10 pounds at a time, peel and chop tomatoes as you harvest them and store them in the freezer until you gather enough. The freezing will soften the tomatoes but the cooking will do that anyhow so the resulting salsa should be about the same.

Be sure to label your salsa with the date and version, especially if you can other things, like stewed tomatoes, soups or spaghetti sauce. Store it in sight, so you don't forget about it. Stephanie found several full jars that had been replaced in the canning jar boxes from years ago.

In addition to just opening a jar to eat with chips, you can also use it as a base for chili or thicken it for an enchilada sauce.

Feel free to add, subtract or substitute ingredients. Some ideas are:

• Green tomatoes or tomatillos for tomatoes
• Habenero or serrano chiles instead of jalapenos
• Canned tomatoes instead of fresh
• Add corn or beans to make the salsa more nutritious
• Fire roast the veggies on the grill for a smokey flavor
• Use apple cider vinegar or lime juice instead of white vinegar

Once you have perfected your own recipe, it is just as easy to make a double batch. We had a festive Mexican dinner after all the cooking, with chips and salsa, of course! It would be a fun yearly event. We served grilled shrimp tacos and crockpot salsa chicken. We just put the chicken in the crockpot with some taco seasonings and a bit of water to cook. We added about a cup of salsa when we had that ready and it was succulent and tender.

Source: My friend Stephanie and her family cookbook, with some changes

By jess

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Blueberry Ice Squares

This makes a large pan for company.

Ingredients:

• 2 cups Graham crumbs
• 2 Tbsp. brown sugar
• 1/2 cup melted butter

• 4oz. pkg. cream cheese
• 1 cup white sugar
• 2 tsp. vanilla
• 1 tsp. lemon juice
• 1 large container Cool Whip (1 liter)
• 3 cups of fresh or frozen blueberries

Directions:

Bottom: Mix first 3 ingredients together and press in 9x13 inch pan.

Topping: Combine cream cheese, sugar, vanilla and lemon juice together. Fold in Cool Whip and blueberries. Spread over base.

Freeze until firm.

Source: From a local fundraiser cookbook.

By mother of 5 from Nova Scotia

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Prize Winning Casserole

The mayo and soup are the secret!

Ingredients:

• Leftover chicken, turkey or pork, shredded
• 1 bag frozen broccoli
• 1 cup mayonnaise
• 1 can cream of chicken or mushroom Soup
• 1 lb. shredded cheddar or Colby cheese

Directions:

Put chicken in the bottom of a large casserole dish. Pour the entire bag of frozen broccoli on top of chicken pieces. Spread the mayonnaise liberally over the broccoli. (Use more if necessary to cover well). Pour the soup over the mayonnaise. Top with shredded cheese. Bake at 350 degrees F. for 45 minutes or until heated through.

Sounds simple but it's great and you will have no leftovers. You can use a frozen bag of any kind of veggies and any kind of cheese on top that you prefer. Also, you don't want to mix the mayo and soup, don't stir. Just put one on top of the other.

Enjoy!

By av8rs3 from Eustis, FL

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Easy Calzone

It's so easy and quick. You can change it up a million ways.

Ingredients:

• Pizza crust (I use the roll ones over by the rolls of biscuits but you can use whatever you like or even homemade)
• Variety of meats (I use turkey pepperoni and Canadian bacon, sometimes bacon bits)
• Variety of veggies (It's up to you. We use bell pepper and onion)
• mozzarella cheese, or use what you like
• melted butter
• Parmesan cheese
• garlic powder

Directions:

You will be putting your meats, veggies and cheese on the lengthwise. Roll your pizza crust out onto a jelly roll pan. Here is where you can change it up. You can sprinkle spices, Italian seasoning, garlic powder etc on dough or leave plain.

Start layering your veggies, then meats, then cheeses down the center of the dough. I mentally divide it by 4 then put stuff down the middle two. I put veggies on bottom so they are closer to heat and can get done. When you have everything on there to your liking fold one side over to the middle, then fold other side over till it just overlaps other side. Cut little slits in the calzone to vent.

Cook at 400 degrees F. for 10-13 minutes, will depend upon your oven. While this is cooking melt your butter. I melt a whole stick and add garlic powder to it. Then when calzone is done, brush garlic butter on top and then sprinkle on Parmesan cheese.

You can then use what garlic butter is leftover to dip calzone in. Also can warm up some marinara to use as a dip. I slice into 6 equal pieces and this feeds 3 people, unless one of those is a teenage boy, then you might want to make two.

Source: Just trying to copy pepperoni rolls, I used to buy at the mini mart years ago

By micksgirl from Paducah, KY

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Tomato, Cheese and Basil Pasta Salad

Have been experimenting with pasta salads lately and this one is simple and yummy :-)

Ingredients:

• 16 oz. package spiral pasta
• 1 cup fresh basil leaves
• 1/4 cup Parmesan, grated
• 4 tsp. minced garlic
• 1/4 cup extra virgin olive oil
• 1 pint cherry tomatoes, halved
• 1/2 cup mozzarella, shredded

Directions:

Cook pasta 'al dente' per package instructions. Rinse with cold water, drain well. While pasta is cooking, place all other ingredients in a large bowl and stir well. Add drained pasta, stir well again and refrigerate covered for at least two hours.

By Deeli from Richland, WA

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Breakfast Smoothies

Ingredients:

• 1 lg. ripe banana, peeled and frozen
• 1 cup fresh pineapple chunks
• 1 cup fresh strawberries
• 1 carton strawberry yogurt (8oz.)

Directions:

Slice banana into blender. Add remaining ingredients. Blend until pureed. Serve immediately. 2 servings.

By Robin from Washington, IA

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Honey-Lime Fruit Salad

Ingredients:

• 1/4 cup honey
• 1/4 cup frozen limeade concentrate, thawed
• 2 tsp. poppy seed, if desired
• 4 cup cut-up fresh fruit
• 1/4 cup slivered almonds, toasted

Directions:

Mix honey, limeade and poppy seed in medium bowl. Carefully toss fruit with honey mixture. Sprinkle with almonds. 4 servings

By Robin from Washington, IA

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Beef Enchiladas

Ingredients:

• 1 lb. hamburger
• 1/2 cup chopped onion
• 1 can enchilada sauce
• 1 Tbsp. oil
• 8-10 corn tortillas
• 10 oz. shredded Colby cheese
• 8 oz. shredded Monterey Jack cheese
• 8 oz. sour cream

Directions:

Cook hamburger and onion until browned, then add 3/4 can enchilada sauce to meat. Simmer for 30 minutes. Cover the bottom of a skillet with oil. When the oil is hot, cook tortillas lightly on both sides. As soon as removed from heat, spoon meat mixture, sour cream and cheese onto tortillas. Cover the tortillas with remaining cheese and enchilada sauce. Bake at 325 degrees F for about 1 hour.

By Robin from Washington, IA

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Freezer Peach Ice Cream

Ingredients:

• 5 medium peaches, peeled, cut up
• 1 can sweetened condensed milk
• 1 cup whipping cream
• 1/4 cup orange juice

Directions:

Place in food processor bowl peaches and condensed milk; cover and process until smooth. Add whipping cream and orange juice; blend well. Spoon into 8 or 9 inch square glass or plastic container. Cover; freeze 1 1/2-2 hours or until slightly set. Transfer mixture to medium bowl. With electric mixer, beat until mixture resembles soft-serve ice cream. Cover; freeze 3 hours or until firm.

By Robin from Washington, Ia

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Skillet Sweet Potatoes

Ingredients:

• 1 lb. sweet potatoes, peeled and sliced 1/2 inch thick
• 1/2 tsp. finely shredded orange peel
• 1/2 cup orange juice
• 2 Tbsp. brown sugar or molasses
• 1 Tbsp. margarine or butter
• 1/2 tsp. pumpkin pie spice

Directions:

Place sweet potatoes in 12 inch skillet. Cover with boiling water. Cook, covered, for 10 minutes or until sweet potatoes are tender, drain well. Meanwhile, prepare sauce. In small mixing bowl, combine orange peel, orange juice, brown sugar, margarine and pumpkin pie spice. Pour over sweet potatoes in skillet. Cook and stir until bubbly. Boil gently, uncovered, for 5 minutes or until potatoes are glazed, spooning sauce over potatoes, occasionally.

By Robin from Washington, IA

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