ThriftyFun Recipes - September 30, 2008

Thank you June, Scott, Sandra, Faith, Harlean, Carleen, Robin and melody_yesterday for today's tips and recipes!

We got word from Connie that all is going well with her treatment and that her oncologist says it is going very well!

Here's the recipe contest winner for last week...

Homemade Soup Noodles
By Kim from Crawford, CO

We love cooking from scratch. Kim shares her soup noodle recipe and it's too easy not to try. She also gives some clarification about how much flour she uses in the feedback forum, about 1 cup per egg.

Thank you to everyone that took time to submit a recipe. We had a lot of great entries. We really appreciate the diversity of recipes that we are receiving!

If you have a recipe to share with the ThriftyFun community, feel free to submit it here:

http://www.thriftyfun.com/post_contest.ldml

Submit Your Favorite Recipe!

Need a recipe? Submit a request

Thanks for reading,

Susan

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Recipe Requests:

• Keeping Apple Crisp Topping Crispy
• Recipes For "Magic Shell" Ice Cream Topping
• Adding Flavor To Medifast Liquid Diet

Today's Food Tips:

• Give Unwanted Food to Family or Friends
• Keeping Foods Cold Without Electricity
• Using Argan Oil

Today's Contest Recipes:

• Super Scrumptious Spud Soup
• Meringue Kisses
• Biscuit Mix
• Strawberry Pie
• Squash Casserole

Robins's Recipe Corner:

• Cheese Soup
• Cauliflower Broccoli Salad
• Chicken or Turkey Casserole
• Fruit Slush
• Goulash
• Heath Coffee Cake

Crafting for Fun and Money!

If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish.

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Keeping Apple Crisp Topping Crispy

I love apple crisp and I have a great recipe but after it cools I can't seem to keep the top crisp. It always gets soggy. Does anyone have any suggestions, please?

Lisa from Pillager, MN

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Recipes For "Magic Shell" Ice Cream Topping

Looking for recipe that is close to the Magic Shell you put on ice cream and it gets hard. I had some but lost them. Thank you.

Ruth from Springfield, OR

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Adding Flavor To Medifast Liquid Diet

I am on a Medifast liquid diet before surgery. It's a vanilla flavored powder that mixes with water. I've quickly tired of the recipe book purchased. I purchased the following extracts or imitation flavoring: almond, vanilla, orange, lemon, strawberry, banana, maple syrup, peppermint, mint, cinnamon, and rum.

I'm tired of experimenting, then being forced to have to down it like it's a bad cough medicine. I am looking for any ideas on mixing up those flavors with vanilla. I'm not into Crystal Light to change it up. It comes out too frothy. Thanks ahead of time.

ccscastle from Plano, TX

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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!

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Give Unwanted Food to Family or Friends

I am terrible when it comes to passing up the snacks when I go to the store. I am trying to curb that desire to snack on chips and dip! This week, I cleaned out my kitchen cabinets and because my dad is on a pension I called him to offer it to him and he accepted GLADLY!

Most of the things I splurged on (in the past but this is going to HAVE to change) luckily, were items in individually wrapped packages! This made it a little nicer for dad to deal with. There were a few canned goods and several boxes of no bake desserts that I bought at the time "thinking" I would want to fix but didn't. I told him he could divvy it up with his girlfriend if he wanted to or give some of it to the dog! I just needed rid of it!

By melody_yesterday from Sedalia, MO

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Keeping Foods Cold Without Electricity

We were 4 days in this situation this week due to Hurricane Ike, and 5 days due to Hurricane Gustav last week. First of all, know what you want from the fridge, retrieve it quickly, and close the door to keep the cold in. Secondly, make room on the middle shelf of your fridge to put a plastic container. I used a basin that came from my husband's last trip to the hospital, but you could use a gallon ice cream container or just a large mixing bowl. Fill it with ice cubes, and as the ice melts, replenish it. Save the water from the melted cubes to put in your toilet tank if you also have no water. This will enable you to flush the toilet. The ice kept my fridge at 40 degrees for the entire 4 days, so I didn't have any food spoilage.

By Harlean from Arkansas

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Using Argan Oil

Description:

Argan oil is produced in Morocco by Berber women. In recent years this oil has been discovered by western cosmetic companies which praise this oil for its skin benefits. Traditionally this oil has only been used in the region of Morocco it is produced. This oil is high in Vitamin E. Green in color, appear similar but larger than olives. It has a smoky, nutty flavor which lends it self to a great addition drizzled over pasta, or drizzled on salads. It is also used on hair, nails and skin.

Uses:

Argan oil has smoky, nutty flavor which lends it self to a great addition drizzled over pasta. Used to make Amlou, sweet almond concoction which contains argan oil, almond paste and sometimes honey, which tastes great on toast. In recent years this oil has become popular among westerners, especially western cosmetic companies who have started using this oil in their facial products.

Preparation:

The oil is traditionally extracted by cracking the nut between two big rocks, the seeds are removed and lightly roasted then mixed with a dough which is squeezed to extract the oil. This method is still the most common method. For export, the oil is extracted mechanically.

Storage:

Will keep 3-6 months if prepared the traditional way of extracting the oil by hand. If extracted by dry pressing, the oil will keep for 12-18 months.

Substitutions:

Substitute for olive oil. Argan oil puts a twist on your traditionally olive oil pasta dish.

Interesting Facts:

The Argan tree is a well adapted to drought and harsh environmental conditions.

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Super Scrumptious Spud Soup

Ingredients

• 1/4 cup butter
• 1 1/2 large onions
• 1 cup thinly sliced carrots
• 1 cup diced celery
• 2 cloves minced garlic
• 8 cups diced potatoes
• 2 cups cubed ham
• 4 cups chicken stock
• 3 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. parsley flakes
• 4 cups milk
• 1/2 cup grated Cheddar cheese (for garnish)

Directions

Put first 5 ingredients into large saucepan. Saute vegetables until onion is soft and clear. Add potato, ham, chicken stock, salt, pepper and parsley. Bring to a boil. Cover and simmer until veggies are cooked. Stir occasionally. Stir in milk and heat without boiling. Garnish with grated cheese. Makes 8 to 10 cups.

Source: This recipe comes from our Church Cookbook and is a nice all in one dish on a cold winter night with extras to pack along for lunch!

By Faith from Lynden, WA

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Meringue Kisses

Preheat oven to 250 degrees F. Beat 4 egg whites till dry, but not stiff. Add 1/4 tsp. salt, and 1 cup sugar, gradually while beating another 5 minutes. Add 1 tsp. maraschino cherry juice, and 3/4 cup chopped almonds or pecans. Grease pan and cook 60 minutes.

Note: If anyone plays around with say... orange or banana or almond flavors, let us know how they turn out? I am sorry I don't remember the yield.

By Sandra from Salem, OR

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Biscuit Mix

Ingredients

• 4 1/2 cups flour
• 2 Tbsp. Baking powder
• 1/2 cup powdered milk or buttermilk
• 1 tsp. salt
• 5 Tbsp. solid shortening, cut up
• 3 Tbsp. unsalted butter, cut up

Directions

In a large bowl whisk together dry ingredients. With electric mixer on low or medium speed, cut in fats until uniform in texture and fat particles are no longer visible. Remove from mixer.

Yields 6 cups. Keep in air tight container refrigerated for up to one month.

Recipe is easily doubled, tripled, etc.

By Scott E. from Chicago IL

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Strawberry Pie

Ingredients

• 1 baked pie crust (I prefer Pillsbury Allready)
• 1 1/2 pt. fresh strawberries
• 1 small cream cheese
• 1 cup sugar divided
• 1/3 package strawberry jello
• 1/4 cup corn starch
• 1 Tbsp. lemon juice.

Directions

Crush 1/2 berries, reserving enough whole ones medium size, to cover bottom of crust, standing up. Mix cream cheese, sugar and lemon juice with a little milk to bring to spreading consistency and spread on bottom of crust. Then stand strawberries in bottom. Bring crushed berries, 1/2 cup sugar, corn starch and jello to a slow boil until thickened. Pour crushed mix over all and chill. Serve with whipped cream.

By June from Carriere, MS

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Squash Casserole

Ingredients

• 2 cups of cooked squash
• 2 Tbsp. of chopped onion
• 1 cup of sour cream
• salt and pepper to taste

Directions

Spray a baking dish with Pam. Put 1 cup of dried package of corn bread dressing in bottom of dish. Pour squash mixture in dish on top. Put 1 cup of the same dressing, cover with butter. Bake at 350 degrees F for 20 minutes.

Source: this is my revised version

By Carleen from Little Rock

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Cheese Soup

Ingredients

• 1 cup chopped carrots
• 4 Tbsp. margarine
• 2 cups chicken broth
• 4 cups milk
• 3 cups shredded American cheese
• 1/2 cup chopped celery
• 1/2 cup flour
• 1/2 tsp. salt

Directions

Cook carrots and celery in margarine over low heat until tender. Stir in flour. Add broth and salt. Then add cheese and milk. Heat through.

By Robin from Washington, IA

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Cauliflower Broccoli Salad

Ingredients

• 1 head cauliflower
• 1 bunch fresh broccoli
• 2 carrots
• 2 stalks celery
• 1 Tbsp. onion
• 1 cup Mayonnaise
• 1 package Good Seasons cheese garlic dressing (dry)
• 1 carton sour cream (8 oz.)

Directions

Chop the cauliflower, broccoli, carrots, celery and onion into small pieces. Mix the mayonnaise, dry dressing mix and sour cream. Pour over the chopped veggies. Refrigerate overnight.

By Robin from Washington, IA

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Chicken or Turkey Casserole

Ingredients

• 1 cube chicken bouillon
• 1/2 cup boiling water
• 5 eggs
• 2 cups milk
• 1 tsp. salt
• 4 tsp. Worcestershire sauce
• 4 cups diced chicken or turkey
• 4 cups soft bread crumbs
• 3/4 cup diced celery
• 1/2 cup chopped onion

Directions

Dissolve bouillon in water; set aside. In large bowl, lightly beat eggs and stir in milk, salt, Worcestershire and bouillon until well mixed. Add remaining ingredients and stir lightly. Pour into buttered 9x13 inch pan; spread smooth. Bake, uncovered, at 350 degrees F until knife inserted in center comes out clean, about 50 minutes. Let cool 10 minutes before cutting and serving.

By Robin from Washington, IA

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Fruit Slush

Ingredients

• 1 can lemonade concentrate (12oz.)
• 1 can orange juice concentrate (12oz.)
• 1 can fruit cocktail
• 1 can pineapple tidbits, drained
• 1 can mandarin oranges, drained
• 1 qt. 7-Up
• bananas
• strawberries

Directions

Mix all except bananas and strawberries together. Freeze. Two hours before serving add bananas and strawberries. Nice to freeze in individual containers.

By Robin from Washington, IA

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Goulash

Ingredients

• 2 lb. ground beef
• 2-3 cups uncooked macaroni
• 1 large onion, chopped
• 1 tsp. salt
• 1 can mushrooms, sliced
• 2 qt. whole canned tomatoes and juice
• 1/2 Tbsp. Italian seasoning
• 1/2 Tbsp. garlic salt
• 1/2 Tbsp. oregano
• 1 can tomato paste

Directions

Cook macaroni until tender. Brown ground beef and onion; drain. Add all ingredients to large soup pot. Cook on medium low for 30 minutes.

By Robin from Washington, IA

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Heath Coffee Cake

Ingredients

• 1 cup white sugar
• 2 cups flour
• 1/4 tsp. salt
• 1 cup brown sugar
• 1 stick margarine
• 1 cup buttermilk
• 1 egg
• 1 tsp. soda
• 1 tsp. vanilla

• 6 Heath bars, crushed
• 1/2 cup mix
• 1 cup chopped nuts

Directions

Mix sugars, flour, salt and margarine together; set aside 1/2 cup of mix. To rest of mix add buttermilk, egg, soda and vanilla. Mix all together and pour into a greased and floured 9x13 inch pan. Sprinkle with topping. Bake at 350 degrees F until done in center, about 45 minutes.

By Robin from Washington, IA

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