ThriftyFun Recipes - August 15, 2008

Thank you Robin, Gardencraft, Sandra, Joyce, Harlean, Jodi, Shawna and Cinnomon for today's tips and recipes!

We have lots of new recipe requests today. Please look them over and see if you have any advice to offer.

We also are running a little low on recipes. Do you have one to share? Submit your favorite recipe!

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Thanks for reading,

Susan

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Recipe Requests:

• Recipes Using Quinoa
• Recipes For After Bypass Surgery
• Canning Pimento
• Using Wheat Grass Tea
• Microwave Coffee Mug Cake Using Cake Mix
• Breakfast Casserole Using Ranch Dressing
• Recipe For Sheepherders Salt
• Homemade Pudding Recipes

Today's Food Tips:

• Reusing Plastic Containers For Food Storage
• Easy Tip for Flipping Over French Fries
• Quick Dinner: Salmon Patties

Today's Contest Recipes:

• Fresh Corn Salad
• Green Tomato Relish
• Cranberry-Sesame Pork Loin
• Bagel Cheese and Fruit Spread

Robins's Recipe Corner:

• Cinnamon Rolls
• Parmesan Chicken
• Swiss Vegetable Medley
• One Pot Dinner
• Pumpkin Chiffon Pie

Crafting for Fun and Money!

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Recipes Using Quinoa

I was reading someone's blog where she was talking about Quinoa. I think it is a grain that kind of looks like rice. I was wondering if anyone has any good recipes for it? Due to a dairy allergy, I cannot eat milk, cheese, or cream soups.

Barbara from Pittsburg, KS

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Recipes For After Bypass Surgery

My Dad just had quadruple heart bypass surgery and I know he will need to change his eating habits. I was wondering if anyone could suggest some recipes or recipe books with good recipes suited to his needs?

Liz from Tolono, IL

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Canning Pimento

I am looking for information on canning pimento.

Joy from Greensboro, MD

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Using Wheat Grass Tea

Someone gave my mother a big bag of wheat grass tea. The stuff tastes awful! You know what old grass clippings smell like? Well, that's how this stuff tastes! Does anyone know of any other use for this? Plant food, anything? Thanks for any suggestions.

Peanut from South Norfolk, VA

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Microwave Coffee Mug Cake Using Cake Mix

About a year ago there was a recipe here for a cake made in a coffee mug. Cake (or brownie) mix and some other ingredients were combined in a mug then microwaved. I lost the recipe. I checked through the recipe archive but couldn't find it. I probably had the wrong recipe name. Does anyone still have it? It is NOT the one that was posted last week, this one used a store bought mix. Thanks.

Peanut from South Norfolk, VA

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Breakfast Casserole Using Ranch Dressing

I am trying to find a recipe for a Breakfast casserole with Ranch dressing in it. Thanks.

Eileen from CA

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Recipe For Sheepherders Salt

I am looking for a recipe for an old spice mix for seasoning. It was called Sheepherders Salt. Thank you.

Eileen from CA

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Homemade Pudding Recipes

We use to cook our own pudding a lot when I was a little girl. I know we started with cornstarch, but as the years pass the memories vanish. Could anyone tell me how to make homemade chocolate pudding? I need to use Nestles Quick or Baking Chocolate in it too. I sure would appreciate any help.

Signaler from Bellefontaine, OH

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Reusing Plastic Containers For Food Storage

If you have a sleeve of crackers that you want to transport whole, slip them in a Pringles or Stax can. The same goes for cookies, especially the kind that you buy, as they are almost always in rows or stacks and can be easily transferred from the bag/box to the tube.

Speaking of the tubes, if you can con your local grocer out of the clear plastic jerky tubes, you have the perfect spaghetti keeper. Now wait, I don't mean dry spaghetti, I mean the home made sauce with all the meats and goodies. Fill it almost to the top, let it cool, then put the lid on secure. Now, here is the trick; gently shake it back and forth to make sure the meats are evenly dispersed and lay it on its side!

If you put it in vertical, all the meat will settle to the bottom. By placing it in horizontal, it will all settle to the bottom, too, but evenly along the entire side of the tube. Then, if you only need some, you can literally thaw it for about 20 minutes, then slide out half and saw it off! You will then have the same amount of meat in the "top half" as you do in the rest of it.

Source: The pringles was mine. The other I read in a Woman's Day years ago, when we were all going "back to nature".

By Sandra from Salem OR

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Easy Tip for Flipping Over French Fries

When oven cooking french fries, chicken nuggets, chicken strips, etc I get out two cookie sheets. Mine are the ones that are usually called jelly roll pans, they have 1 inch sides. Put your items on one of the sheets in a single layer When halfway through warming them up as instructed you usually have to try to flip the items individually. Next time, take the second cookie sheet, put it on top of the first with the items, and simply flip the whole thing in one easy step!

Source: Out of my frustration.

By Gardencraft from Southern, NH

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Quick Dinner: Salmon Patties

Salmon patties are a quick and easy dinner I can throw together when I get home late from work, and don't want to spend all evening in the kitchen. The other day, I had about 1 cup of left-over mashed potatoes from dinner the night before, and I usually make potato pancakes out of them, but I put the leftover mashed potatoes in my salmon patties, Gave them a wonder flavor and a smooth texture. I used 1 can of salmon.

By Joyce from Evansville, Indiana

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Fresh Corn Salad

This recipe was given to me by a friend that brought it to a potluck supper. And it was a hit. It is unusual, healthy, and delicious! Measurements of ingredients may be changed according to your needs or taste. This will keep for several days in the fridge.

Cut kernels off 3 uncooked ears of sweet corn. Dice 1/2 red onion. Dice 2 large tomatoes. Dice 1 avocado, ripe, but still firm. Combine these 4 ingredients in a large bowl. Add 1/3 cup olive oil, 1/2 cup lime or lemon juice, and salt and pepper to taste. Chill and serve.

Note: You may use Canola oil in place of olive oil.

Helpful tip: Use an electric knife to cut the kernels off the corn cob. Just stand it up in a small cake pan, and hold the top. Cut from top to bottom, rotate and repeat around.

By Harlean from Hot Springs, Arkansas

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Green Tomato Relish

Don't know about some of you but our garden is pretty well dried up now. Here is a great recipe for using up the green tomatoes that you have left on the vines.

Ingredients

• 2 gallons (or) 16 cups green tomatoes, cut in pieces
• 1 qt. (or) 4 cups Onions, peeled and chopped
• 2 cups jalapeno peppers, seeded and chopped
• 1/2 gallon (or) 4 cups white vinegar
• 6 cups sugar
• 1 cup salt

Directions

Mix all together. Bring to a boil in a large pot. Fill canning jars, seal. Put into a water bath. Do not overcook.

Source: this is the recipe that I had asked for and want to thank all that answered. I came to find out this is the one I was looking for and my neighbor happened to have it. This is like you get at Cat Fish King. Hope everyone likes it as much as we do.

By Jodi from Texas

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Cranberry-Sesame Pork Loin

Ingredients

• 1 can whole-berry cranberry sauce
• 1 packet pork gravy mix (McCormick is good)
• 1/2 cup water
• 2 cloves garlic, minced
• 3 Tbsp. smoky-flavored barbecue sauce (or use regular barbecue sauce and add 1 tsp. liquid smoke)
• 3 Tbsp. sesame seeds
• piece of boneless pork loin, NOT tenderloin, unsliced (about 3 pounds or so)

Directions

In saucepan, whisk together cranberry sauce, powdered gravy mix, water, garlic, and barbecue sauce (with liquid smoke, if using). Heat to boiling, and boil for one minute. Lower heat and simmer for 3 minutes.

Place piece of loin fat-side-up in a roasting pan (no rack) or large casserole dish that fits the meat with some additional room. Spread meat with half of prepared sauce, reserving the other half in refrigerator. Sprinkle with sesame seeds. Cover tightly with foil (without allowing foil to touch meat) and bake at 350 degrees F for one hour. Remove foil and return to oven for 30-45 minutes or until very tender. Let cool just enough to slice. Re-heat the reserved sauce and serve over sliced pork.

Alternatively, you can cook the pork with the entirety of the sauce preparation for a slightly "saucier" flavor.

Whichever preparation, the finished product keeps well in a crock-pot or insulated pan for taking to potlucks or church dinners, and it is excellent when gently reheated.

I believe this is a thrifty recipe because boneless pork loins often go on sale in my area for as cheap as $1.79 per pound if one buys a whole or at least a half of a loin. I often buy them when on sale, cut into 3 pound portions, and freeze to later use for this recipe. Or, it is easy to triple or quadruple the sauce amounts and cook an entire 10 or 12 pound loin for large gatherings. Occasionally, you can find cans of whole berry cranberry sauce reduced very very cheaply after Thanksgiving and Christmas are over. I stock up with as many as I can find at a reduced rate.

Source: Adapted from an old newspaper clipping my mother had.

By Shawna from Paris, TN

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Bagel Cheese and Fruit Spread

Your children will beg for bagels with this fruit spread. For added appeal, try some cinnamon-raisin bagels.

Ingredients

• 1-8 oz package soft style cream cheese
• 1/2 cup unsweetened pineapple juice
• 1/2 cup dried fruit, finely snipped

Directions

Stir together cream cheese and juice till smooth. Add fruit; mix well. Cover; chill overnight. Store in the fridge for up to 1 week. Makes 2 cups.

Source: Better Homes and Gardens magazine, September 1988

By Cinnamon from Williams Lake, BC

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Cinnamon Rolls

Cinnamon Rolls I

Ingredients

• 1/2 cup water
• 2 Tbsp. yeast
• 3/4 cup sugar
• 2 cups milk
• 1/2 tsp. salt
• 2 eggs, well beaten
• 1/4 cup butter, melted
• 8 cups flour

Directions

Mix ingredients in order given. Mix well. Let dough rise until double in size. Roll out to about 1 inch. Brush with melted margarine. Sprinkle with brown sugar, cinnamon and nuts. Roll up and cut into 1 inch slices. Place in greased pans. Let rise. Bake at 350 degrees F for 15 minutes or until light brown. Ice while warm.

By Robin from Washington, IA

Cinnamon Rolls II

Ingredients

• 1/2-3/4 cup margarine or butter
• 2 cups milk
• 1 1/2-2 cakes yeast
• 2/3 cup sugar
• 1 tsp. salt
• 2 tsp. cardamom
• 5 3/4-6 cups flour
• egg for brushing on rolls
• cinnamon and sugar

Directions

Melt shortening in pan; add milk and warm to finger warmth. Mix in yeast. Add all ingredients but not all the flour. Save 1/2 cup flour for use with dough later. Mix well. Let rise 40 minutes. Divide dough in half. Roll one of these halves out to a rectangle 8x12 inches. Spread with butter and sprinkle cinnamon and sugar (raisins are good, too) evenly over the surface. Roll lengthwise and cut into 20 slices. Place cut side down on a buttered cookie sheet or in paper muffin tins, not too close together. Let rise 40 minutes. Brush with whipped egg, sprinkle with sugar. Bake at 400 degrees F for 15-20 minutes. Or just brush rolls with egg and pour on a powdered sugar glaze when cooled after baking. Let cool on rack covered with a towel. Makes 40 rolls.

By Robin from Washington, IA

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Parmesan Chicken

Parmesan Chicken I

Ingredients

• 1/2 cup butter, melted
• 1 1/4 cups uncooked wild rice or wild rice mixture
• 4 cups cooked and boned chicken
• 1 small onion, chopped
• salt and pepper, to taste
• 1 can cream or mushroom soup
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1/2 cup water
• Dash hot pepper sauce
• 1/4 cup grated Parmesan cheese

Directions

Pour butter into 9x13 inch baking pan. Top with rice, chicken, onion, salt and pepper. Combine undiluted soups, water and hot pepper sauce; pour over chicken. Sprinkle with cheese. Bake at 350 degrees F for 45-50 minutes or until rice is done. 6-8 servings.

By Robin from Washington, IA

Parmesan Chicken II

Ingredients

• 2 cups Pepperidge Farm herb stuffing mix
• 3/4 cup Parmesan cheese
• 1/2 tsp. pepper
• 1 tsp. lemon pepper seasoning
• 1/4 cup chopped parsley
• 1 stick butter or margarine
• 8 chicken breasts, boned and skinned

Directions

Combine first 5 ingredients. Melt butter in a shallow pan and dip each breast in the butter. Roll and press cheese mixture on each piece and place in 9x13 inch dish. Pour remaining butter on top and dot with additional butter, if desired. Bake, uncovered, at 325 degrees F for 45 minutes or until done.

By Robin from Washington, IA

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Swiss Vegetable Medley

Ingredients

• 1 bag frozen broccoli, carrots, cauliflower (16 oz.)
• 1 can cream of mushroom soup
• 1 cup shredded Swiss cheese
• 1 cup sour cream
• 1/4 tsp. pepper
• 1 jar pimiento, drained (4 oz.)
• 1 can French fried onions (2.8 oz.)

Directions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can onions. Pour into a 1 qt. casserole. Bake, covered, at 350 degrees F for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.

By Robin from Washington, IA

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One Pot Dinner

Ingredients

• 1 lb. ground beef
• 3/4 lb. bacon, cut in bites
• 1 cup chopped onion
• 2 cans pork and beans, drained (reg. size)
• 1 can kidney beans, drained (reg. size)
• 1 tsp. salt and pepper
• 1 can butter lima beans, drained (reg. size)
• 1 cup ketchup
• 1/4 cup brown sugar
• 1 Tbsp. liquid smoke
• 3 Tbsp. white vinegar

Directions

Brown ground beef in skillet; drain off fat. Put beef in crock pot. Brown bacon and onions; drain off fat. Add bacon, onions, and remaining ingredients to crock pot. Stir together well. Cover and cook on low for 4-6 hours.

By Robin from Washington, IA

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Pumpkin Chiffon Pie

Ingredients

• 3 egg yolks, beaten
• 3/4 cup packed brown sugar
• 1 1/2 cups cooked pumpkin
• 1/2 cup milk
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 envelope unflavored gelatin
• 3 egg whites
• 1/4 cup sugar
• 1 baked pie shell

Directions

Combine first 7 ingredients in top half of double boiler. Cook until thick, stirring constantly. Soften gelatin in 1/4 cup cold water. Stir into hot mixture, stirring to dissolve. Beat egg whites until soft peaks form. Add sugar gradually, beating until stiff. Fold into pumpkin mixture. Pour into pie shell. Chill until set. Garnish with whipped cream.

By Robin from Washington, IA

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