ThriftyFun Recipes - April 17, 2009

Thank you Stephanie, Raymonde, Robin, Starwolf539, NatashLee, Harlean and Ms. Carmen for today's tips and recipes!

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Recipe Requests:

• Cream of Mushroom Soup Recipe
• Storing Roasted Red Peppers

Today's Food Tips:

• Recipes Using Eggs
• Use Plastic Garden Trays for Transporting Baked Goods
• Catch Drips on Oil Bottles

Today's Contest Recipes:

• BBQ Sauce
• Strawberry and Kiwi Yogurt Freeze
• Healthy Orange Julius
• Almond and Mushroom Topped Perch
• Crispy Crown Casserole

Robins's Recipe Corner:

• Tourtier (French Meat Pie)
• Mandarin Orange Salad
• Meat and Potatoes Supper
• Hershey Brownies
• Ground Beef and Noodle Casserole

Crafting for Fun and Money!

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Cream of Mushroom Soup Recipe

I have been trying really hard to find a good and tasty recipe for cream of mushroom soup. I have found many and when I tried them they didn't taste that great. I'm looking because my grandmother is sick and just got home from the hospital. It is her favorite, so any feedback would be greatly appreciated!

By Katdevilmaniac from Whippany, NJ

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Storing Roasted Red Peppers

I have a bunch of red bell peppers that I want to roast. After I roast them what type of liquid do I use to store them in the fridge?

By Soyzicks from HI

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Recipes Using Eggs

I have 22 hens that are kicking into high gear laying eggs. If you, too, are looking for egg recipes, I found tons by goggling "recipe 12 eggs", "recipe 7 eggs", "recipe 10 eggs" etc. There are many EGGceptional recipes online!

By Starwolf539 from IOWA

Editor's Note: Here is a link to our egg recipes category. If you have a favorite that isn't listed, post it here!

• ThriftyFun Egg Recipes

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Use Plastic Garden Trays for Transporting Baked Goods

Each year, I come home from the local garden center with several large trays. The plastic ones with raised sides that they give you to carry your flats of plants in the car.

I wash them and then use them to bring cookies, muffins, etc. to pot luck dinners and bake sales. Sometimes I cover the trays with foil or even pretty wrapping paper for a seasonal party. They're easy to carry, the baked goods don't get crushed, and I'm happy to leave them behind since the host can simply place them in a recycling bin, or better yet, use them again!

By NatashaLee from New England

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Catch Drips on Oil Bottles

If, like me, you are tired of your bottle of canola oil dripping down the sides of the bottle every time you pour out of it, just cut the ribbed cuff off of one of your husband's old stocking and slide it over the bottle. It will catch all the drips and keep your cupboard shelf clean. When it gets soiled, either launder it or replace it.

Source: My own idea. Necessity is the mother of invention!

By Harlean Hot Springs, AR

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BBQ Sauce

This has just enough bite to be great without being overpowering. We have used this recipe for about 20 years.

Ingredients:

• 1/4 cup liquid smoke
• 2-3 cups catsup (very forgiving)
• 2 cups water
• 1 1/2 cups brown sugar
• 1 Tbsp. onion powder
• 2 tsp. chili powder
• 2 Tbsp. molasses
• 2 Tbsp. Worcestershire sauce

Directions:

Simmer all ingredients in a large pot for 30 minutes, covered, stirring a few times. Makes about 1 3/4 quarts.

Source: My cousin, although her version was quite a bit more spicy. If you like it spicy, go for more chili powder and Worcestershire sauce.

By Ms. Carmen

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Strawberry and Kiwi Yogurt Freeze

Ingredients

• 3 cups halved fresh strawberries
• 3 kiwi fruit, peeled , quartered
• 1 8 oz. container frozen whipped topping, thawed
• 1 8 oz. container vanilla yogurt
• 1/2 cup powdered sugar

Directions

Place fruit in shallow dish. Freeze 3 to 4 hours or until firm. Place frozen fruit in food processor bowl with metal blade. Cover; process 15 to 20 seconds or until coarsely chopped.

Add whipped topping, yogurt and powdered sugar. Cover; process until smooth. Spoon into individual dessert dishes. If desired garnish each serving with a fresh strawberry fan and/or kiwi fruit. Serve immediately.

By Raymonde G. from North Bay, Ontario

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Healthy Orange Julius

Mix together equal parts orange juice and milk in an empty 16 oz water bottle. Then add a tiny capful of real vanilla and replace the cap and shake. The mixture will thicken up a bit (even if you use nonfat milk). This drink is tasty and nutritious!

Substitute 1 Tsp. of vanilla coffee creamer for the vanilla if you want a sweeter drink. Great for kids and adults! It's extra tasty when blended with ice!

By Cyinda

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Almond and Mushroom Topped Perch

Ingredients

• 2 lbs fresh or thawed ocean perch fillets (1/2 inch thick)
• 1 cup milk
• 1 beaten egg
• 1 cup flour
• 1/2 tsp. salt
• 4 Tbsp. vegetable or olive oil, divided
• 1 1/2 cup sliced fresh mushrooms
• 2 Tbsp. butter or margarine
• 1/2 cup chopped smoky flavored almonds (I used regular almonds)
• 2 Tbsp. chopped fresh parsley (dried parsley can be used)
• 1 Tbsp. lemon juice

Directions

Rinse fish, pat dry with paper towels. In a shallow dish combine milk and egg. In another shallow dish combine flour and salt. Dip fish into egg mixture, then coat with flour mixture.

In a large skillet heat 2 Tbsp. of the oil. Add half of the fish. Cook over medium-high heat for 5 to 7 minutes or until golden brown and fish flakes with a fork turning once. Drain on paper towels. Repeat with remaining 2 Tbsp. oil and remaining fish. Keep warm.

In a medium saucepan cook mushrooms in butter or margarine until tender. Stir in almonds, parsley and lemon juice. Spoon over fish.

Serve with rice and green salad.

By Raymonde G. from North Bay, Ontario

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Crispy Crown Casserole

This is a classic casserole with chicken and creamy soups.

Ingredients:

• 1 pkg. tater tot disks (Crispy Crowns)
• 1 can of cream of mushroom soup
• 1 pkg. frozen mixed veggies
• 4 chicken breasts
• 1 can of cream of chicken soup
• shredded cheese (cheddar is good)

Directions:

Chop up the chicken into bite sized pieces. You can brown it first to decrease the cook time or just throw it in there raw. I usually just put it in raw.

Layer the tater tot disks in the base of a 9x12 inch baking pan, to make a bottom crust. Then continue layering ingredients in the pan; cream of mushroom soup, frozen mixed veggies, chicken, cream of chicken soup. Add more soup if you're using a big casserole dish and need it. I add pepper because I'm crazy like that. Then cheese on the top. Cook at the standard casserole temp, good old reliable 350 degrees F for 45 minutes or so. You will want to cook it less if you brown the chicken first.

Tasty, hearty, and terrible for you - just like all good casseroles should be.

Source: This is an update of a recipe that my mother in law used to make for my husband as a child. He says mine is better.

By Stephanie from Oregon

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Tourtier (French Meat Pie)

This is recipe passed to me from my mother in-law, who's mother and grand mother passed it down the line. It's tasty and I am lucky if I can get it in to a pie shell before most is grabbed in a bowl with crusty bread.

Ingredients:

• 1 lb. ground beef
• 1/2 lb. ground pork
• 2/3 cup chopped onion (fairly small)
• 1/4 cup chopped celery (fairly small)
• 1 clove chopped garlic
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. bisto (beef gravy powder)
• 1 1/2 cups cold water

Directions:

Fry meat separately till cooked set aside, then fry onion, celery, garlic, salt and pepper until just softened then return meat to pan. Mix well. Mix water and bisto together and pour over meat mixture. Heat mixture till it thickens and pour into prepared pie shell cover with top crust and bake at 350 degrees F.

This is very easy to double. And most times you need to because it does not make it to the pie shell.

It's great on it's own in bowl with crusty bread.

By Diva53d from Foymount, Ontario

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Mandarin Orange Salad

Ingredients

• 2 pkg. orange gelatin (3oz. size)
• 1 1/2 cups boiling water
• 1 pint orange sherbet
• 1 can crushed pineapple (reg. size)
• 2 bananas, cut up
• 1 can mandarin oranges

Directions

Stir gelatin and water together until dissolved. Add sherbet and stir until all is dissolved. Then add fruit. Mix well.

This can be made the day before serving. Keep refrigerated.

By Robin from Washington, IA

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Meat and Potatoes Supper

Ingredients

• 6 large pork chops
• 1/2 cup milk
• 4 large potatoes
• 2 large onions
• cheese

Directions

Line large Dutch oven with foil. Layer sliced potatoes, sliced onions and cheese. Brown pork chops and put on top of layers. Add another layer. Add 1/2 cup milk and bake at 350 degrees F until brown. Serve with salad. Watch closely as, due to size of pork chops, the baking time varies quite a bit with this.

By Robin from Washington, IA

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Hershey Brownies

Ingredients

• 1 stick margarine
• 1 cup sugar
• 4 eggs
• 1 can Hershey chocolate syrup
• 1 cup flour
• nuts, opt.

• 1 1/3 cup sugar
• 6 Tbsp. margarine
• 6 Tbsp. milk
• 1/2 cup chocolate chips

Directions

Cream together the margarine and sugar, add eggs, flour and syrup. Mix well and add nuts, if desired. Bake for 30 minutes at 350 degrees F in a greased, floured cookie sheet with lip. Frost with frosting below.

For Frosting: Boil first three ingredients for 1 minute. Remove from heat and add chocolate chips. Beat until spreading consistency.

By Robin from Washington, IA

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Ground Beef and Noodle Casserole

Great every day main dish.

Ingredients:

• 1 lb. ground beef
• 1/2 cup chopped celery
• 1/2 cup chopped onions
• 1 can green chilies (4oz)
• 1 can mixed vegetables (16oz.)
• salt and pepper, to taste
• 1 can cream of mushroom soup
• 1 pkg. noodles, cooked (8oz.)
• bread crumbs
• butter

Directions:

Brown ground beef in skillet, stirring frequently; drain. Add vegetables and seasonings; mix well. Combine with soup and noodles in 9x13 inch casserole. Sprinkle with bread crumbs; dot with butter. Bake at 350 degrees F for 30 minutes.

By Robin from Washington, IA

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