ThriftyFun Recipes - September 19, 2008

Thank you Connie, Ellen, Moonie, Michelle, Sheryl, Diana, Holly, Peggie and Robin for today's tips and recipes.

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Recipe Requests:

• Recipe For Cheese Filled Corn Dogs
• Recipe For Jello and Egg Dish
• Blackberry Dumplings
• Low GI Diet

Today's Food Tips:

• Cookie Exchange For Angel Tree Packages
• Basmati Rice
• Give Young Kids Ice Chips To Entertain Them When Eating Out

Today's Contest Recipes:

• Individual Cherry Crisp
• Wonderful "Baked Potato Pats"
• Reuben Salad
• Oatcakes
• Chicken And Biscuits

Robins's Recipe Corner:

• Homemade Tomato Soup
• Chicken Livers With Wild Rice
• Dilled Cucumber Salad
• Chinese-Style Beef Ribs in a Slow Cooker
• Angel Pie

Crafting for Fun and Money!

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Recipe For Cheese Filled Corn Dogs

Can someone please tell me how to make cheese dogs. I guess that's what you call it. It has cheese in it instead of a wiener. I don't like wieners but I love the corn dog that has cheese in them instead. I have eaten them out at our mall and love them. How do you make them with cheese in the center and the cornmeal outside and deep fry them? Can anyone help me? Thanks and God Bless.

Kay from Clyde, TX

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Recipe For Jello and Egg Dish

Does anyone know of a recipe with orange Jello, crushed pineapple, and either whole eggs, separated or egg whites? I know this is an old recipe, maybe from the 30's or 40's. My Mom had it handwritten and it was called "Heavenly Delight". It was made in an 8x8 pan and I believe you cooked it on top of the stove and then mixed it together. It was fluffy and was an interesting combination. My Mom can't find the recipe either. Thanks for any help.

Colleen from Blair, NE

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Blackberry Dumplings

I am looking for a recipe for blackberry dumplings.

Ruth from Springfield, Oregon

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Low GI Diet

Does anyone use the Low GI Diet? If so, can you give me some information on what to look for on packages of food, to see if it has a low GI. Thanks

Sandie from Madison

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Cookie Exchange For Angel Tree Packages

The holidays are fast approaching and I wanted to share a cookie "exchange" idea we used at our church last year.

Our angel tree provides gifts and food care packages for needy families in our community. (names are provided by the Red Cross and other similar agencies). Christmas care packages require home-made cookies, in my opinion.

A few weeks before your delivery date

• Solicit used and new cookie tins. Sort, wash and discard tins as necessary.
• Post flyers asking for a donation of ONE or more DOZEN home made cookies form each family (bring on a paper plate or other throw away) A normal size tin will hold about 3 dozen cookies; so determine the number of cookies bakes on the number of care packages you need to create
• Create index cards for each family that will receive a box of cookies (Smith family of 7, for example) and place in the appropriate size tin.
• Purchase a few bags for individually wrapped chocolates, candy canes and some curling ribbon.

• Secure a location to place baked goods. It works well to place similar cookies together (peanut butter, chocolate chip, etc)
• As your cookie PACKERS arrive, hand them a cookie tin and have them place an assortment of cookies in the tin.
• Toss in a few chocolate kisses or mini bars
• Tie with curling ribbon and a candy cane.
• Eat leftover broken remains of cookies as everyone knows these have no calories
• Deliver care packages to your needy families and smile knowing they are enjoying home-made cookies with their Holiday dinner and perhaps are even leaving one for Santa!

Source: Years of Angel Tree experience

By Diana from Prospect, KY

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Basmati Rice

I've always been very unimpressed with any rice that I make. It never tastes as good as the rice from the Asian restaurants, no matter the method used.

Then I saw a show by "America's Test Kitchen" (my favorite TV cooking show on PBS), which is known for their taste tests. They said that the best basmati rice is actually the one grown in India, all the US brands didn't measure up. The worst Indian rice was still superior to the best US rice due to the type of rice. If this type of rice was grown in the US, I'm sure it would do just fine, but it isn't (wish it was in an organic form).

Tilda brand came in first and Kohinoor came in second. I purchased some Kohinoor basmati brown long grain, cooked it according to directions in a pot (not a rice cooker) and was pleased with how it came out. Then I made salmon rice salad a few days later. It was outstanding, all due to the rice. I basted a piece of salmon with olive oil, cooked it in the oven, let it cool a bit, flaked it, and mixed it with some leftover almond slivers and salad dressing from a Taylor Farms Spinach Salad kit purchased at Sam's Club.

The local Asian grocery store only sells Tilda in absolutely huge bags and it would take years for us to go through one. Kohinoor was available in a small plastic jug with an airtight seal, so that's why I chose it. Someone told me they get their rice at Tom Thumb grocery (aka Safeway) because it's sold in manageable quantities. Be aware that you need to freeze it for at least 3 days when you bring it home (or can just leave it in the freezer indefinitely) and when you cook, rinse most rices at least 3 times. The brown Kohinoor was prepared for our western tastes and did not require rinsing.

Source: America's Test Kitchen
Season 8 cookbook, page 177

By Holly from Richardson, TX

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Give Young Kids Ice Chips To Entertain Them When Eating Out

To keep young children occupied while eating out, order a bowl of ice chips. The kids pick them up one by one and eat them. They're so small that it's not a choking hazard and it keeps them quiet for quite some time and allows you to eat in peace and quiet

By Peggie from Sea Cliff, NY

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Individual Cherry Crisp

I prefer to serve crisps in individual ramekins and a dollop of French Vanilla Ice Cream to top the crisp.

Ingredients

• 2 cups pitted cherries (slice Bings in half)
• 4 Tbsp. superfine sugar
• 2 tsp. all-purpose flour
• 1/4 tsp. grated orange zest
• 1/4 tsp. vanilla extract

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 Tbsp. granulated sugar
• 4 Tbsp. unsalted butter
• 4 scant Tbsp. sliced almonds

Directions

Heat the oven to 375 degrees F. In a small bowl, combine the cherries, sugar, flour, orange zest, and vanilla extract. Divide among four ramekins.

For the topping: In a small bowl, combine the flour, brown sugar, and granulated sugar. Cut in the butter. Scatter the topping on top of the cherries. Sprinkle each ramekin with 1 Tbsp. of almonds.

Bake for about 30 minutes, until the topping is just brown and the cherry juice is bubbling through.

Serves 4

By Connie from Liberty, MO

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Wonderful "Baked Potato Pats"

Your imagination can compose the ingredients list, but here is how we make them. I take leftover baked potatoes, unpeeled, and slice into 1/4 to 1/2 inch slices. Lay on a microwavable dish. On the tops of them, brush melted butter or margarine and add shredded cheese, garlic powder. chives and bacon bits. Microwave for 1 minute or so until cheese is melted. Done!! Serve at table with low fat sour cream. These are delicious and disappear quickly! My children eat them as a favorite finger food! As few as 2 large leftover baked potatoes make an entree for the whole family. They are fast, nutritious and good, even with the peel on. Try it!

By Sheryl from Warner Robins, GA

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Reuben Salad

Ingredients

• 1 cup very thin strips corned beef or cooked ham (4 oz.)
• 1 cup cubed Swiss cheese (4 oz.)
• 1 can sauerkraut, well drained (16 oz.)

• 1/3 cup mayo
• 1 Tbsp. each prepared mustard and horseradish,
• 1 tsp. Worcestershire
• 1/4 cup well drained pickle relish

Directions

Mix together corned beef, cheese and sauerkraut, Mix dressing ingredients together, add to salad and mix well. Chill

By Ellen from Taft,CA

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Oatcakes

This is a favorite in my house, a not-too-sweet cookie-like biscuit great with coffee, tea, or plain old milk.

Ingredients

• 1 1/2 cups flour ( I have used white, whole wheat, and a mix of the two with equal success)
• 1 cup quick oats
• 2 Tbsp. white sugar -OR- 1 tablespoon Splenda granular
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 cup butter or margarine
• 3/4-1 cup milk (reconstituted powdered milk works great! 1/3 cup dry milk mixed with enough water to make 1 cup)

Directions

Preheat oven to 450 degrees F.

Combine flour, oats, sugar, salt and baking powder until well mixed. Cut in butter with a fork, pastry blender, or your hands until the mixture resembles very fine crumbs. Mix in enough milk to make a stiff dough, knead a few times to get it all to stick together.

Now, there are two methods here. Either roll the dough out about 1/4 inch thick and cut circles with a juice can, glass or cookie cutter, or make golf ball-sized balls of dough and flatten them with the bottom of a glass. Arrange them on a cookie sheet lightly sprayed with cooking spray. Bake 12-15 minutes, or until golden brown.

I can't really say anything about storage, as these do NOT last in my house!

Enjoy!

By Moonie from Salina, KS

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Chicken And Biscuits

Ingredients

• 1 can (10 3/4 oz) condensed cream of chicken soup
• 3/4 cup Sour cream, divided
• 2 cups chopped, cooked chicken (I used canned)
• 1 package (16 oz) frozen mixed vegetables, thawed (I used two cans of vegetable medley, drained)
• 1 cup Shredded Mild Cheddar Cheese
• 1 cup baking mix
• 3 Tbsp. milk

Directions

Heat oven to 375 degrees F. Mix soup and 1/2 cup sour cream into 8 inch square baking dish (I used a 13x9 inch). Add chicken, vegetables ad cheese; mix.

Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.

Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

My family loved this, would be great for company.

Source: This is from Kraft Food and Family magazine.

• Kraftfoods.com/Chicken and Biscuits

By Michele from Western KY

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Homemade Tomato Soup

Ingredients

• 2 Tbsp. margarine
• 3 Tbsp. flour
• 1 Tbsp. minced onion
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cups tomato juice
• 2 cups milk

Directions

Melt margarine; add flour, onion, sugar, salt, pepper and 1 cup tomato juice. Cook, stirring constantly, until thick. Remove from heat. Blend in 1 more cup tomato juice and 2 cups milk. Heat until hot enough to serve, but do not boil. Add a pinch of soda at the last.

By Robin from Washington, IA

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Chicken Livers With Wild Rice

Ingredients

• 1/4 cup butter
• 1 lb. chicken livers
• 2 bacon slices, diced
• 2 Tbsp. chopped shallots or green onions
• 1/2 cup celery, sliced
• 1 1/2 cups cooked wild rice
• 1 cup cooked brown rice
• 1 tsp. salt
• 1/2 tsp. dried rosemary leaves
• 1/8 tsp. pepper
• 1 can mushrooms
• 3/4 cup chicken broth

Directions

In hot butter in large skillet, saute' chicken livers until tender, about 5 minutes. Remove from heat and set aside. Cook bacon for 5 minutes. Add shallots and celery and cook 5 minutes longer, stirring occasionally. Stir in rice, salt, rosemary and pepper. Drain mushrooms, reserving liquid. Add chicken broth to mushroom liquid to measure 1 cup. Add to rice mixture. Add mushrooms and chicken livers, mixing gently, but well. Simmer, covered, for 5 minutes.

By Robin from Washington, IA

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Dilled Cucumber Salad

Ingredients

• 2 cups cucumbers, diced
• 2 Tbsp. radishes, sliced
• 1/2 cup plain yogurt
• 2 Tbsp. tarragon vinegar
• 1/4 tsp. ground cardamom
• 1/4 tsp. dill

Directions

Place cucumber and radishes in bowl. In another bowl, combine yogurt, vinegar, cardamom, and dill. Mix well and pour over cucumbers. Refrigerate at least 1 hour before serving.

By Robin from Washington, IA

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Chinese-Style Beef Ribs in a Slow Cooker

Ingredients

• 1/4 cup soy sauce
• 3 Tbsp. honey
• 2 Tbsp. tomato sauce
• 2 cloves garlic, crushed
• 3/4 lb. beef ribs

Directions

Combine soy sauce, honey, tomato sauce and garlic. Brush on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover and cook on low for 6-8 hours.

By Robin from Washington, IA

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Angel Pie

Ingredients

• 1 cup crushed pineapple
• sugar
• 3/4 tsp. salt
• 6 Tbsp. cornstarch
• 3 egg whites
• 1 baked pie shell (8inch)
• 1/2 pint whipping cream, whipped
• 1/4 cup finely chopped pecans

Directions

Combine pineapple with 1 cup sugar and salt in saucepan. Bring to a boil, stirring constantly. Blend cornstarch with 1/2 cup cold water in small bowl. Add to pineapple mixture. Cook until clear and glossy, stirring constantly. Set aside to cool. Beat egg whites until stiff. Fold in 2 tablespoons sugar. Fold egg whites into pineapple mixture. Spoon into pie shell. Top with whipped cream and pecans. Chill before serving.

By Robin from Washington, IA

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