ThriftyFun Recipes - May 22, 2008

Thank you Robin, Bobbie, Wallace, Emma, Wallace, Susan, KAE and Cinnamon for today's tips and recipes!

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Saving Money on Carrots
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Susan

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Today's Food Tips:

• Frozen Fruit For Summer
• Use Utensils in Unusual Ways

Today's Contest Recipes:

• Leftover Pork (or Beef) Fajitas
• Crispy Refried Black Bean Tostadas
• Vanilla Bean Sugar
• Breakfast Lasagna
• Ice Cream Sandwich Cake

Robins's Recipe Corner:

• All American Pot Roast
• Savory Lasagna
• Cherry Pistachio Salad
• Potato Salad
• Zesty Sausage Squares
• Honey Bars

Crafting for Fun and Money!

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• Tip Contest
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Frozen Fruit For Summer

Cut a whole, cored, pineapple into long sticks. Lay flat and put in freezer. When totally frozen, put in bag to store in freezer. When you make iced tea, take a frozen stick and put in the iced tea. It becomes a stir stick, sweetener, and adds flavor.

Frozen green grapes: Take off stem, wash, dry completely and put on cookie sheet in freezer. When frozen, store in plastic bag. On a hot day, there is nothing better than to pop a frozen green grape to quench your thirst.

Source: Friend told me about grapes. I tried the frozen pineapple.

By KAE from M, Ohio

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Use Utensils in Unusual Ways

I am all for using utensils in unusual ways. After you brown ground beef, you can break it up into mostly uniform pieces using a pastry blender.

Source: Local TV guide.

By Cinnamon from British Columbia

Editor's Note: What are some unusual ways you use kitchen utensils? Share them here!

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Leftover Pork (or Beef) Fajitas

After we've had pork loin or a beef roast for Sunday dinner, we usually have enough left for dinner the next day. I wrap the leftover meat in foil and put in the oven to heat while I prepare the other ingredients for Fajitas.

Ingredients

• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 can refried beans
• Guacamole, homemade or bought
• Salsa
• Sour Cream
• Grated Cheese
• Flour Tortillas

Directions

Saute bell pepper and onion in slight amount of oil until crisp tender. Heat refried beans. Slice heated roast in strips. Heat tortillas on heated griddle or microwave. Spread Tortillas with refried beans, guacamole and sour cream. Lay on a few strips of meat and cover with bell peppers, onions, cheese and salsa. Roll up and enjoy.

Source: This was just my idea of a way to use leftover roast without it tasting leftover.

By Emma from North Richland Hills, TX

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Crispy Refried Black Bean Tostadas

This recipe gets it's authentic taste from the freshly cooked flour tortillas, and refried black beans. Once you taste this, you'll never want to go back to a taco drive-thru.

Ingredients

• 1/2 head iceberg lettuce, chopped
• 2 large tomatoes, diced
• 4 green onions, chopped (divide white parts from green)
• 1 tsp. garlic, chopped
• 1 can sliced olives, drained
• 1 large can refried beans (any style)
• 1 can black beans, rinsed
• 1/4 cup corn oil
• 2 Tbsp. chili powder
• 1 tsp. cumin powder
• 8 oz Shredded cheese (of choice, I use the Mexican blend)
• 10-12 soft taco-sized flour tortillas
• Corn oil, enough to fry tortillas

• Guacamole or diced avocados
• Sour cream
• Salsa, of choice

Directions

Prepare the fresh veggies and set aside. In a dry, 2-qt non-stick saucepan over medium heat, toast the chili powder and cumin for a couple of minutes, stirring frequently, until your can smell the fresh-toasted aroma. Add 1/4 cup corn oil and allow to preheat. When preheated, add the white portions of the green onion and the chopped garlic. Stirring frequently, cook until translucent. Add refried beans and mix well, until beans have thinned. Add rinsed black beans and stir to incorporate. Turn heat to low, and allow to continue heating.

In a large skillet, add enough corn oil to completely immerse tortillas (about 1/2 to 3/4 inch). Turn heat to med-high and preheat oil. When heated, fry one tortilla at a time turning over once. You will know tortillas are ready to turn, when they begin to form air pockets and turn a golden-brown color on the underside. This happens quickly. Cook time is about 30-45 seconds on each side. Turn over and with a spatula, press the tortilla flat, forcing the air pockets out, and continuing to fry the other side until golden-brown. Remove from skillet and allow to drain on paper towels or a platter.

To Prepare Tostadas

On a fried tortilla, layer refried beans, sprinkle with cheese, lettuce, tomato, olives, green onions, and top with guacamole or avocado, sour cream, and/or salsa.

Prep time: 30 minutes

Feeds 4 hungry people

Source: My own recipe By Wallace from Little Rock, AR

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Vanilla Bean Sugar

Ingredients

• Sugar
• Vanilla Bean or beans
• Jars

Directions

Get a vanilla bean. Slice it lengthwise twice so you have four very skinny strips of bean. Then cut those beans in half so you now have 8 shorter vanilla beans. Add one piece of the bean to a jug or jar of sugar. Shake the jar and keep it in a cool dark place for 8 weeks, shaking once a week. Depending on the number of beans you started with and the amount of sugar, you now have flavored sugar to give as gifts for the holidays or birthdays during the year.

You'll find that this adds a hint of flavor when used in your cereal, tea or coffee.

When giving as a gift, be sure and advise the recipient not to throw out the little brown stick-like vanilla bean in the sugar when they find it. If they add more sugar, it will keep right on working.

By Susan from WV

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Breakfast Lasagna

Ingredients

• 4 cups cornflakes
• 2 cups minced watermelon
• 2 cups fresh blueberries, or sliced strawberries
• 2 cups vanilla yogurt

Directions

Place one-third of the corn flakes in an even layer in the bottom of an 8 x 8 inch serving dish. Mix together the watermelon, blueberries and yogurt and spoon half of it over the corn flake layer evenly. Sprinkle another layer of the corn flakes over the yogurt and then layer the remaining yogurt.

Source: Nubella

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Ice Cream Sandwich Cake

Ingredients

• Ice Cream Sandwich Cake Easy
• 1 box of ice cream sandwiches (I use storebrand)
• 1 large lite or regular Cool Whip
• Chocolate Syrup*

Directions

Layer ice cream sandwiches in a cake pan. Top with the Cool Whip, then drizzle chocolate syrup on top, using as much as you like. Repeat if you have room in your pan. Freeze before serving.

This is always is a very quick and easy recipe to make ahead of time or at the last minute. Adults and children of all ages like this easy dessert.

Source: This is from a small local newspaper cookbook, The Rockwall County Herald Banner.

By Bobbie G from Rockwall, TX

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All American Pot Roast

Ingredients

• 1/4 cup corn oil
• 1 chuck roast (4lb.)
• 1 cup chopped onion
• 1 cup sliced celery
• 2 cloves garlic, minced
• 3 cups beef bouillon
• 1/4 cup ketchup
• 1 tsp. salt
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. pepper
• 6 med. potatoes, peeled, quartered
• 4 carrots, peeled, cut in 2 in. pieces
• 1/2 lb. whole green beans
• 1/4 cup cornstarch

Directions

Heat corn oil in 5 qt. Dutch oven over medium heat. Brown chuck roast on all sides. Add next 8 ingredients. Bring to a boil, covered. Reduce heat and simmer for 2 hours. Add potatoes and carrots. Simmer, covered, for 1/2 hour or until roast and veggies are tender. Add green beans. Simmer for 10 minutes longer until beans are tender-crisp. Arrange meat and veggies on platter. Combine cornstarch and 1/4 cup water, mixing until smooth. Add to liquid in Dutch oven. Boil for 1 minute, stirring constantly to thicken. Serve gravy over roast and veggies.

By Robin from Washington, IA

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Savory Lasagna

Ingredients

• 2 lb. ground beef
• 1 lb. sausage
• 1/4 cup onion flakes
• 1 can tomato paste (18 oz.)
• 1 Tbsp. (heaping) each oregano, salt and pepper
• 1 Tbsp. (heaping) parsley flakes
• 1 Tbsp. basil
• 1/4 tsp. garlic powder
• 1 lb. lasagna noodles, cooked
• 2 lb. Mozzarella cheese
• grated Parmesan cheese

Directions

Brown ground beef and sausage in large skillet, stirring until crumbly. Pour off drippings. Add onion flakes, tomato paste and 2 tomato paste cans water, mixing well. Add seasonings and spices. Simmer for 20-30 minutes. Layer noodles, sauce and mozzarella cheese in two 9x13 inch pans. Top with Parmesan cheese. Bake at 350 degrees F for 30 minutes. Note: May be frozen before baking.

By Robin from Washington, IA

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Cherry Pistachio Salad

Ingredients

• 1 small pkg. pistachio instant pudding mix
• 1 small carton Cool Whip, thawed
• 1 can crushed pineapple (15 oz.)
• 1 small jar maraschino cherries, chopped
• 1 cup chopped pecans

Directions

Sprinkle pudding mix over Cool Whip in bowl, mixing well. Add remaining ingredients, mixing well. Chill for at least 2 hours.

By Robin from Washington, IA

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Potato Salad

Directions

Cook 10-12 potatoes, quarter and slice thin. Toss with the following ingredients:

• 8-10 chopped boiled eggs
• 1 medium onion, chopped fine
• 1/2 cup chopped sweet pickle
• 1/2 cup chopped celery

• 1 1/2 cup Miracle Whip
• 1/4 cup sweet pickle juice
• 1/2 cup cream
• 2 Tbsp. vinegar
• 1/4 cup sugar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. mustard
• 1 tsp. celery seed
• 1/4 tsp. seasoning salt

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Zesty Sausage Squares

Ingredients

• 1 cup Bisquick
• 1/3 cup milk
• 2 Tbsp. mayonnaise
• 1 lb. pork sausage
• 1/2 cup onion, chopped
• 1 egg
• 2 Tbsp. mayonnaise
• 2 cups grated cheddar cheese
• 1 can drained, chopped green chilies

Directions

Mix first three ingredients together and spread in 9x13 inch casserole, well greased. Saute' sausage and onion together, drain on paper towels then spread on above mixture. Beat egg, then add next 3 ingredients. Spread on top of sausage layer. Bake 375 degrees F for 25 minutes. Cut into 1 inch squares. Serve warm.

By Robin from Washington, IA

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Honey Bars

Ingredients

• 1/4 cup honey
• 3/4 cup oil
• 1 cup sugar
• 1 egg
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1 cup chopped pecans

• 2 Tbsp. mayonnaise
• 1 Tbsp. water
• 1 tsp. vanilla
• 1 cup powdered sugar

Directions

Mix first four ingredients with mixer. Mix dry ingredients in bowl. Next mix dry in with the wet ingredients (gets sticky). Put dough into a greased jelly roll pan. Roll out evenly so it is very thin. Bake at 350 degrees F for 20 minutes. Put glaze on while hot.

For Glaze: Mix and pour over bars while still hot.

By Robin from Washington, IA

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