ThriftyFun Recipes - January 19, 2009

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Today's Food Tips:

• Use a Plastic Spoon for Hot Soup
• Craft Project: Edible Jewelry
• Saving Money on Pizza

Today's Contest Recipes:

• Creole Chicken
• Polynesian Wings
• Stuffed Ontario Portobello Mushrooms
• The Best Sandwich Cookie
• Tamale Jose
• Not Your Usual Turkey Sandwich

Robins's Recipe Corner:

• Coconut Pie
• Chicken and Chips
• Pineapple Salad
• Best Toffee Candy
• Pork Chops and Stuffing
• One Cup Salad

Crafting for Fun and Money!

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Use a Plastic Spoon for Hot Soup

Try using a plastic spoon when eating hot soup or other hot foods to keep from being burned. This is especially nice to give to kids who sometimes hurry.

By melody_yesterday from Otterville, MO

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Craft Project: Edible Jewelry

This craft is easy, inexpensive, and makes for a great way to occupy your child when you need it most. You will want to make several to store so they are ready to use when you need them!

Approximate Time:

Supplies:

• Dental Floss
• Fruity Cheerios, Fruit Loops, or similar
• Zip top bags (if storing)

Instructions:

Cut off a piece of dental floss to the size you want.

Thread cereal such as Fruity Cheerios, Fruit Loops, or similar onto the floss.

Tie the ends in a regular bow and store in a zip top bag.

When ready to use, untie the bow and tie in a knot around your child's neck, wrist, etc.

Enjoy the craft that is fun to wear and not so bad to eat as a snack. Good to take along for grocery shopping trips! Some kids may be able to make these themselves, while the younger ones will probably need help.

By Jayme from Harrisonburg, VA

Editor's Note: Be careful about placing these necklaces around very young children's necks, to avoid accidents. Bracelets would be a better choice for younger children, especially under three.

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Saving Money on Pizza

Frozen, carry out or homemade: here are your tips for saving money on pizza as suggested by the ThriftyFun community. Have we missed anything? Feel free to post your favorite tips below.

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Creole Chicken

Ingredients

• 1 chicken about 3 pounds cut in pieces
• 2 tsp. salt
• 1/2 tsp. paprika
• 2 Tbsp. butter or margarine
• 1 medium sliced onion
• 1 medium green pepper, halves, seeded and cut into strips
• 1/2 cup of celery chopped
• 1 can tomatoes (1 pound)
• 1/2 tsp. leaf thyme, crumbled
• 1 can (3-4 oz.) sliced mushrooms

Directions

Sprinkle chicken pieces with 1 tsp. of the salt and paprika. Melt butter or margarine in a large skillet; add chicken and brown on all sides. Add onion, green pepper, celery, tomatoes, remaining salt and thyme. Bring to a boil; reduce heat, cover and simmer 20 minutes. Add mushrooms and liquid. Simmer 5 to 10 minutes longer.

Meal ready in half an hour. Quick but good!

Source: Family Circle Recipe

By Raymonde from North Bay, Ontario

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Polynesian Wings

Ingredients

• 3 lbs. (about 30 pieces) chicken wings, raw
• 1/2 cup brown sugar
• 1 Tbsp. cornstarch
• 2 tsp. fresh ginger, grated
• 1/2 tsp. crushed red pepper (I didn't use this)
• 1/2 cup water
• 1/2 cup crushed pineapple (I don't like Pineapple texture so I put it in the blender to pulp it)
• 2 Tbsp. soy sauce, low sodium
• 1/4 cup green onions, chopped
• cooking spray
• salt and pepper

Directions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray. Evenly space the chicken wings on the baking sheet, and season with salt and pepper. Lightly spray the seasoned chicken with additional cooking spray to encourage browning. Bake at 400 degrees F for 30 - 35 minutes or until golden brown. Turn half-way through the cooking time. When baking is completed, drain the baking sheet of any excess juices. (I defatted the juices and added them to the glaze with enough water to make 1/2 cup)

Combine the brown sugar, cornstarch, ginger, red pepper, pineapple, water and soy sauce in a small sauce pan. Cook over medium high heat for 3 - 6 minutes until thickened. Spoon the glaze over all sides of the chicken (I took a bowl, added the chicken and poured the coating over and stirred to get it everywhere on the wings)* and bake for an additional 1 - 2 minutes. Garnish with chopped green onions for added color, texture and flavor. *at this point you could cover and refrigerate for a day or two, just warm in the oven on a foil covered sheet pan for 10-15 minutes at 250 degrees F.

By Scott E. from Chicago, IL

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Stuffed Ontario Portobello Mushrooms

Ingredients

• 2 cups Cooked Uncle Ben Natural Select Tomato and Basil rice
• 4 Tbsp. Sun-dried tomato pesto or 1/2 cup tomato sauce
• 1 tsp. dried thyme
• 1/2 tsp. black pepper
• 4 tsp. Parmesan cheese
• 4 Ontario Portobello mushrooms

Directions

Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with aluminum foil or parchment paper.

In a medium bowl; combine cooked rice, sun-dried tomato pesto, thyme and pepper.

Wash mushrooms and remove large stem. Place flat side up on the prepared baking sheet.

Divide rice mixture evenly over prepared mushrooms.

Sprinkle each mushroom with 1 tsp. Parmesan cheese

Bake for 25 minutes until cheese is lightly browned and mushrooms are soft.

Source: Foodland Ontario recipe (Uncle Ben's)

By Raymonde C. Gauthier from North Bay, Ontario

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The Best Sandwich Cookie

Ingredients

• 2 Devil Food cake mixes
• 2/3 cup olive oil
• 4 eggs

• 8 oz cream cheese (soft)
• 1 stick butter(soft)
• 1 tsp. vanilla
• powderd sugar
• food coloring

Directions

Mix all together. Make dough into quarter size balls, flatten with a fork. Cook each for 6 minutes and no longer at 350 degrees F.

Mix filling ingredients, add powdered sugar until it is thick. Place frosting in the middle of two cookies.

Kids love them.

By Jamie from Manilla, IA

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Tamale Jose

Ingredients

• 2 lbs. ground beef
• 1 onion
• 1 bell pepper
• 1 Tbsp. chili powder
• salt and pepper
• 2 cans Hunts tomato sauce
• 1 cup milk
• 1\2 cup cornmeal
• 1 can olives
• 1 can drained corn
• 1 cup grated cheddar or jack cheese (approx)

Directions

Brown ground beef and onion until done. Add seasoning, corn, tomato sauce and milk. Simmer about 20 minutes. Slowly stir corn meal into meat mixture. Add olives. Put into casserole and top with cheese. Bake at 325 degrees F for about 40 minutes. You can change this recipe around quite a bit and it will still come out very tasty.

Source: I believe this came from a Hunt's tomato sauce can as that what is written in my handwriting about 40 years ago, and my family still asks for it.

By Jackie from Hollister, CA

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Not Your Usual Turkey Sandwich
By Debra Frick

Now if you are like me, you cooked a turkey that was way to big for your family. Ours was a gift from our son in law, Jose. He bought us a twenty three pound bird and it was way too big, even though we fed a crowd. So for the last couple of days, we have been experimenting with turkey sandwiches. Now my husband Leo loves turkey sandwiches but he is a generic kind of guy and likes just plain turkey with mayo. My son in law David loves sandwiches with the whole dinner on it; turkey, gravy and stuffing and mayo. But my daughter and I are sick of turkey the next day. So here are some recipes that we tried that turned out pretty good.

Turkey Sub

• Leftover Turkey cut into chunks
• One soft hoagie roll
• Lettuce
• Cranberry sauce

Barbeque Turkey Sandwich

This is a quick and easy sandwich. We made in them in the microwave.

• Leftover Turkey cut into chunks or slices
• Barbeque Sauce (your favorite)
• Coleslaw
• Onion Hamburger bun

Turkey Salad

We made these just like our favorite chicken salad.

• Turkey
• Mayo
• Half of an onion chopped
• 2 stalks of celery chopped
• Lettuce
• Tomato
• Wheat sandwich bread or bread of your choice.

Open Faced Hot Turkey Sandwich

• Turkey cut into chunks
• Leftover gravy
• 1 small can of mushrooms
• Bread of your choice (We used the wheat sandwich bread again)

I hope this helps you get rid of some of those turkey leftovers and I hope your family loves your sandwiches as much as my family did.

Editor's Note: Sorry that we didn't get this up in time for Christmas leftovers. Hopefully some of you have a bargain turkey in the freezer that needs some inspiration.

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Coconut Pie

Ingredients

• 3 eggs
• 1 1/2 cups sugar
• 2 Tbsp. flour
• 1/2 can condensed milk
• 1 cup milk
• 1/3 cup melted butter
• 2 cans coconut (3oz. each)
• 1 5. vanilla
• 1/2 tsp. almond extract
• 1 pie shell, unbaked (10 inch)

Directions

Beat eggs until fluffy; add sugar and flour. Add milk and continue beating. Add melted butter, coconut, vanilla and almond extracts. Pour into pie shell. To make the pie richer, add more condensed milk and less regular milk. Bake at 350 degrees F for 1 hour or until firm in the middle.

By Robin from Washington, IA

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Chicken and Chips

Ingredients

• 1 can cream of chicken soup
• 1/2 cup milk
• 1 cup chicken cubed, cooked
• 1 can mixed vegetables
• 1 cup mashed potato chips

Directions

Combine soup milk, chicken vegetables, and potato chips in a 1 1/2 qt. casserole dish; stir well. Sprinkle top with 1/4 cup crushed potato chips. Bake 25 minutes at 375 degrees F. Makes 4 servings.

By Robin from Washington, IA

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Pineapple Salad

Ingredients

• 1 can pineapple chunks, drained (reg. size)
• 1 package mini marshmallows
• 1/2 cup sugar
• 1 Tbsp. flour
• 1 cup pineapple juice
• 1 egg, well beaten

Directions

Mix pineapple juice, sugar, flour and egg together. Cook until mixture thickens, stirring constantly. Cool. Add pineapple and marshmallows. Serves 8.

By Robin from Washington, IA

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Best Toffee Candy

Ingredients

• 1 cup sugar
• 1/2 lb. butter
• 2 Tbsp. water

Directions

Warm sugar over slow heat until sugar feels rather hot to touch. Cut cold butter over sugar and add water. Turn up heat to high and stir constantly. After coming to full boil, cook 5 minutes or until it smokes a little when stirring away from bottom of pan. Pour into 9x13 inch pan which has been prepared ahead of time with a covering of chopped pecans, not too fine. Melt 3 squares of chocolate over hot water and spread over candy. Sprinkle ground nuts over top. Cool rapidly. Cut into squares. Delicious.

By Robin from Washington, IA

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Pork Chops and Stuffing

Ingredients

• 4 pork chops
• 3 cups soft bread crumbs
• 2 Tbsp. chopped onions
• 1 can cream of mushroom soup
• 1/4 cup melted margarine
• 1/4 cup water
• 1/4 tsp. poultry seasoning or sage
• 1/3 cup water

Directions

Brown chops. Place in shallow baking dish. Lightly mix bread crumbs, onion, margarine, 1/4 cup water and seasonings. Place a mound of stuffing on each chop. Blend soup and 1/3 cup water. Pour over chops. Bake at 350 degrees F for 1 hour.

By Robin from Washington, IA

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One Cup Salad

Ingredients

• 1 cup white grapes
• 1 cup mandarin oranges (drained)
• 1 cup mini marshmallows
• 1 cup coconut
• 1 cup diced pineapple
• 1 cup whip cream, whipped

Directions

Mix ingredients together and refrigerate for several hours before serving.

By Robin from Washington, IA

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Crafting for Fun and Money!

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