ThriftyFun Recipes - March 2, 2007

Thank you Jan, Robin, Connie, Mitzi, Trudy, Marie and MaryK for today's recipes!

Potato Recipes

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Thanks for reading,

Susan

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Recipe Requests:

• Storing Pancake Mix
• Foods I Can Eat After Having My Teeth Pulled
• Type 2 Diabetes Meal Plans

Today's Recipes:

• Scalloped Potatoes
• Honey Pecan Pork Chops
• Fruity Frosties
• Rosemary-Onion Green Beans
• Mushroom Tomato Bisque
• Banana Cream Crunch Pie
• Heart Shaped Cheese Pieces
• Chocolate Peanut Buddy Bars
• Beef Taco Skillet
• Tunnel of Fudge Cake
• Simple Vegetable Dip

Storing Pancake Mix

I bought some boxes of CarbSimple pancake mix which were already out of date. So far, the mix is still quite tasty and not spoiled. As this product is no longer manufactured, I want to keep them. What is the best method?

The mix is in a sealed plastic package in a cardboard box (like other pancake mixes). I was wondering if putting it in heat sealed shrink wrap in the freezer would help prolong it's life (Seal-A-Meal)?

I called the pancake customer service number and was told as they are already out of date, they would advise me only to dispose of the boxes. I told the clerk I can't as the mix was purchased from Albertson's grocery which is was going out of business and has a no returns policy.

Suggestions?

Holly from Richardson, TX

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Foods I Can Eat After Having My Teeth Pulled

I have to have all my teeth pulled to get dentures, weak teeth run in my family. I was wondering what kinds of food will be soft to eat, that don't require any chewing, besides the usual mashed potatoes, pudding, and Jell-O. Any ideas would be gratefully appreciated, as monday I will only have a few teeth on top until they pull those, then no teeth.

Thank you!
jmz2005 from illinois

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Type 2 Diabetes Meal Plans

I love this newsletter and thank everyone for the tips. I need help. I have just been diagnosed with Type 2 Diabetes. I have tried looking for a good site to get more info and a menu list, etc. I would really appreciate and help.

Thanks,
Juanita from Mississippi

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Scalloped Potatoes

Ingredients

• 1/4 cup chopped onion
• 1/4 cup butter or margarine
• 1/4 cup flour
• 2 1/2 cups milk
• 5 large potatoes, peeled and thinly sliced (5 cups)

Directions

To make sauce, cook onion in butter or margarine till tender but not brown. Stir in flour, 1 1/2 tsp. salt, and 1/8 tsp. pepper. Add milk. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Place half of the sliced potatoes in a greased 2 quart casserole. Cover with half of the sauce. Repeat layers. Bake, covered, in a 350 degree F oven 45 minutes, stirring once. Uncover, bake about 30 minutes more or till potatoes are done. Makes 4 to 6 servings.

Cheesy Scalloped Potatoes

Prepare recipe as above, except reduce salt to 1 teaspoon; stir 1/2 cup shredded American cheese into sauce till melted.

My variation is to increase flour to 1/3 cup and milk to 3 to 3 /12 cups for creamier potatoes. Also, add parsley as desired.

One of my most requested dishes to bring to a dinner.

By MaryK from Waynesboro, PA

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Honey Pecan Pork Chops

Ingredients

• 1/2 cup flour
• salt and pepper to taste
• 1 1/4 pounds boneless pork lion-pounded thin and cut into pork cutlets
• 2 Tbsp. butter
• 1/4 cup honey
• 1/4 cup chopped pecans

Directions

In a shallow dish, mix flour, salt, pepper. Dredge pork cutlets in flour mixture. In a large skillet, melt butter over medium high heat. Add pork cutlets and brown both sides until thoroughly cooked. Transfer cutlets to a plate and keep warm. In same skillet, add honey and chopped pecans and mix with pan drippings. heat pecan mixture throughout, stirring constantly. To serve, pour sauce over cutlets. Makes 4 servings.

By Jan from Suring, WI

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Fruity Frosties

Ingredients

• 3 scoops of low fat vanilla ice cream or frozen yogurt
• 3 cups 100% juice fruit juice, any flavor

Directions

Place ice cream or yogurt into a blender container. Add the fruit juice, put the lid on the container, and mix until smooth and creamy. Pour into tall drinking glasses. Can be served with or without ice.

Serves 3

By Marie E. Cecchini from West Dundee, IL

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Rosemary-Onion Green Beans

Ingredients

• 2 small onions, thinly sliced
• 1 fresh rosemary sprig
• 2 tsp. butter
• 1 1/4 lb. fresh green beans, trimmed
• 1/4 cup water
• 1/4 tsp. salt
• 1/4 tsp. pepper

Directions

In a large nonstick skillet, saute onions and rosemary in butter for 3-5 minutes or until onions are tender. Add the beans, water, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 7-9 minutes or just until beans are tender. Discard rosemary.

By Robin from Washington, IA

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Mushroom Tomato Bisque

Ingredients

• 1 1/2 lb. plum tomatoes, halved lengthwise
• 5 Tbsp. olive oil, divided
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. pepper
• 1/2 lb. sliced fresh mushrooms
• 1/2 cup finely chopped sweet onion
• 1 1/4 cups chicken broth
• 1/3 - 1/2 cup tomato paste
• pinch sugar, opt.
• 3/4 cup heavy whipping cream
• 2 Tbsp. ground Parmesan cheese

Directions

Place tomatoes cut side down in a greased 15x10 inch baking pan. Brush with 3 Tbsp. oil.combine garlic, salt, basil, oregano, and pepper; sprinkle over tomatoes. Bake, uncovered at 450 degrees F for 20-25 minutes or until edges are well browned. Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer. In a large saucepan, saute mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar if desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese.

By Robin from Washington, IA

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Banana Cream Crunch Pie

Ingredients

• 1 (3-4 oz.) package banana cream flavored instant pudding mix
• 1 cup milk
• 5 Tbsp. coffee (if desired)
• 1 (8 oz.) container frozen whipped topping, thawed and divided
• 2 bananas, sliced
• 1 (6 oz.) chocolate graham cracker pie crust
• 3 (1.4 oz.) toffee candy bars, chopped

Directions

Combine pudding mix, milk, and 4 Tbsp. coffee (if desired) in a medium bowl, stirring with a wire whisk until smooth. Gently fold 1 cup whipped topping into pudding mixture. Toss banana slices with remaining coffee (if desired) and arrange over crust. Sprinkle with half of chopped candy. Spoon pudding mixture over chopped candy. Cover and chill 1 and 1/2 hours or until set. Spoon remaining whipped topping on top of pie just before serving. Sprinkle with remaining chopped candy. Makes 6 - 8 servings.

By Trudy from Springfield, IL

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Heart Shaped Cheese Pieces

Aren't these little hearts cute? Guess you could use all kinds of shapes as long as you had the little cookie cutters. I asked the deli man to slice my cheese about 1/8" or so and pressed out the cheese and placed it on the crackers. Made a real nice presentation.

By Mitzi from DeLand

Editor's Note: Here are more pictures Mitzi sent in showing the whole presentation. Great job Mitzi!

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Chocolate Peanut Buddy Bars

Ingredients

• 1 cup creamy or chunky peanut butter
• 6 Tbsp. butter or margarine, softened
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp. salt (I use sea salt)
• 1 3/4 cups (11.5 oz.) Nestle Toll House Milk Chocolate Morsels, divided

Directions

Preheat oven to 350 degrees F. Beat peanut butter and butter in large mixer bowl until smooth. Beat in sugar, eggs and vanilla extract. Beat in flour and salt. Stir in 3/4 cup morsels. Spread into an ungreased 13x9-inch baking pan. Bake for 25 to 30 minutes or until edges are lightly browned. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into bars.

By Connie from Oden, Arkansas

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Beef Taco Skillet

Ingredients

• 1 lb. ground beef
• 1 can tomato soup
• 1/2 cup salsa
• 1/2 cup water
• 6 flour tortillas, cut in 1 inch pieces
• 1/2 - 1 cup shredded cheddar cheese

Directions

Cook beef in skillet until well browned, stirring to break up meat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings.

By Robin from Washington, IA

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Tunnel of Fudge Cake

Ingredients

• 1 1/2 cup butter
• 6 eggs
• 1 1/2 cups sugar
• 2 cups flour
• 1 package chocolate frosting mix
• 2 cups walnuts (opt.)

Directions

Cream butter in a large mixer bowl at high speed. Add eggs one at a time beating well after each. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into a greased tube of bundt pan. This batter is stiff. Bake at 350 degrees F for 60-65 minutes. Cool 2 hours, remove from pan. Cool completely before serving.

By Robin from Washington, IA

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Simple Vegetable Dip

Ingredients

• 3/4 cup sugar
• 3 tsp. vegetable oil
• 6 tsp. mustard
• 1 1/2 cups mayonnaise
• 3/4 tsp. garlic salt or powder

Directions

Mix all together and let stand 1 hour before serving.

By JAN from SURING, WI

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