ThriftyFun Recipes - May 4, 2006

I would like to know if anyone knows how to make sugar cubes? My DH only likes to use the cubes and they can be expensive.

Thanks for your help.

Pico from ST. PAUL, ALBERTA

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One Pot Recipes

When we had a family of 7 with regular visits from friends I thought nothing of using 5 saucepans to prepare a meal but now it is just my husband and myself I resent washing up all those pots. Has anyone got any good one pot recipes suitable for two oldies? We like to include meat or poultry and veggies.

Alinci from Australia

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Today's Recipes

Layered Taco Dip

Use a pizza pan.

Ingredients

Layer 1:

1 can refried beans
1/2 bottle taco sauce
3/4 package taco sauce mix

Layer 2:

1 avocado, blended (or small carton avocado dip)
1/2 cup chili without beans
1/2 carton sour cream
green onions, cut up
green peppers, cut up

Layer 3:

1/2 head of lettuce, chopped

Layer 4:

1 small can black olives, grated

Layer 5:

1/2 package grated cheddar cheese

Layer 6:

Chopped tomatoes and chili powder on top.

Directions

Serve with Doritos or tortilla chips.

By Robin from Washington, IA

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Vegetable Dip Recipes

Vegetable Dip I

Ingredients

16 ozs. mayonnaise
16 ozs. sour cream
3 cup Cheddar cheese, shredded
1 tsp. garlic salt
1 tsp. seasoned salt
2 Tbsp. dried parsley flakes
Pepper to taste

Directions

Mix all ingredients well. Can chill and serve at a later date or can serve immediately.

By Terri from NV

Vegetable Dip II

Ingredients

1 8 ounce package. Cream Cheese, NOT LOW-FAT
2-3 Tablespoons canned milk
1 Tablespoon chicken or beef instant bouillon granules

Directions

Bring cream cheese to room temperature. Place in 1 cup glass measure or small microwave dish. Microwave on high 30-45 seconds just till cream cheese is getting warm. Stir in bouillon granuals till mixed and add just enough milk to thin out cream cheese. It usually takes about 2 Tablespoons. Microwave 15 seconds longer till cream cheese mixture is smooth. Refrigerate till cold about 2 hours, Serve with vegetables for dipping or crackers.

By J Walker from SLC Utah

Vegetable Dip III

Ingredients

2 cups cottage cheese (small curd)
1 cup sour cream
1 cup mayonnaise
1 package Hidden Valley Original Recipe

Directions

Mix ingredients and chill. Serve with fresh bite-sized veggies.

By Robin from Washington, IA

Vegetable Dip IV

Ingredients

1/2 tsp. garlic salt
1/8 tsp. garlic powder
1/4 tsp. curry powder
1/2 tsp. tarragon or vinegar
1/2 tsp. horseradish mustard
1 tsp. grated onion
1 cup salad dressing (any kind)
1/2 tsp. sugar

Directions

Mix. Arrange raw veggies on tray around dish of dip.

By Robin from Washington, IA

Vegetable Dip V

Ingredients

1 cup sour cream or cottage cheese
1 cup mayonnaise
1 Tbsp. minced onion
1 Tbsp. crushed dill
1 Tbsp. Beau Monde

Directions

Blend all ingredients thoroughly. Chill.

By Robin from Washington, IA

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Spinach Poufs

Ingredients

2 packages. frozen chopped spinach
1 package prepared stuffing mix
8 oz. Parmesan cheese

Directions

Cook spinach according to directions; drain thoroughly. Combine spinach, stuffing mix and cheese. Form into small balls. Bake at 350 degrees F for 10 minutes.

By Robin from Washington, IA

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Chicken and Ham Snacks

Ingredients

2 chicken breasts, skinless and boneless
3 thin slices cooked ham
1/8 tsp. basil, crushed
dash pepper
dash garlic salt
2 tsp. lemon juice
1/8 tsp. salt

Directions

Pound chicken to 1/4 inch thickness. Combine seasonings and sprinkle on the chicken. Place 1 1/2 slices of ham on each breast. Roll up lengthwise, ham on the inside. Place seam down on large baking dish. Drizzle with lemon juice and a sprinkle of paprika. Bake at 350 degrees F for 40-45 minutes. Chill. Cut in 1/4 inch slices.

By Robin from Washington, IA

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Freezable Spicy Turkey Chili
By Amy Mahoney

Freezable Spicy Turkey Chili Amy Mahoney This heart-healthy dish is low fat, high fiber and packed with protein and veggies. However, the authentic South West flavor will ensure that it is a family favorite when topped with shredded cheddar and coupled with warm corn bread.

List of Ingredients:

2 Lbs. 93% lean ground turkey
2 large green bell peppers (coarsely chopped)
2 large onions (coarsely chopped)
2 packages (1.25 oz) dry chili mix
2 cans (15-16 oz) undrained kidney beans (can substitute one can of black beans
for one can of kidney beans if you like)
1 16 oz jar of store-bought spaghetti sauce

Directions:

Brown turkey in large skillet on medium-high heat. Drain Fat.
Stir in seasoning mix and spaghetti sauce, bring to a boil.
Transfer contents of skillet to a large pot or slow cooker.
Add peppers, onions and beans.
If cooking on top of the stove, simmer on low heat for about 45 minutes, or until onions and peppers soften. Stir occasionally. If using the slow cooker cook on high for 4 hours, or low for 8 hours.

Tip for freezing:

This recipe can be frozen in any kind of container, however freezing it in a number of small, disposable containers makes it a perfect portable, quickly microwaved lunch.

Directions for preparing the frozen meal.

Defrost in microwave until softened (time will vary depending on the amount you are defrosting). Transfer to pot and simmer on stove until thoroughly cooked and hot. If you are only heating a small amount, simply microwave until thoroughly cooked.

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Cocoa Cola Cake Mix In A Jar

Ingredients

1 1/2 cups flour
1 1/2 cups sugar
2 1/4 Tbsp. cocoa
3/4 tsp. baking soda
1 1/8 cups mini marshmallows

Directions

Layer all ingredients in canning jar

Attach the following card:

Add:

3/4 cup Butter
3/4 cup Cola
1/4 + 1/8 cup Milk
2 Eggs beaten
1 Tsp. Vanilla

Dump jar mix into large bowl set aside. Combine butter and cola in a medium saucepan over medium heat. Bring to a boil.

Pour cola mix over jar cake mix, blending well. Add remaining ingredients.

Pour into 9x13 inch pan and bake for 30 minutes at 350 degrees F.

By IMAQT1962 from ILLINOIS

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Hamburger Soup

Ingredients & Directions

2 lb. lean hamburger
1 small head cabbage, chopped
1 package carrots, sliced
salt to taste
1 large can tomato soup

In large soup kettle, cover crumbled raw hamburger with water and bring to a boil till hamburger is cooked. Skim top and add above ingredients. Simmer until vegetables are tender.

Add:

2 cans French-style green beans, drained
1 large package frozen noodles

Simmer until tender and serve. Great for a cold winter day!

By Robin from Washington, IA

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The Best Freezable Sausage and Peppers
By Amy Mahoney

This versatile, crowd pleasing favorite can be served over pasta accompanied by garlic bread, salad and a great Cabernet for an elegant, easy dinner party. Or, serve on Italian Bread as a special addition to a casual barbeque. Either way, your guests will beg you for the recipe.

List of Ingredients:

2 tablespoons olive oil
I lb package of sweet Italian sausages (about six sausages per package)
1 large green bell pepper (seeded and coarsely chopped)
1 large red bell pepper (seeded and coarsely chopped)
1 large onion (coarsely chopped)
3 cloves of garlic (tip: If you are out of fresh garlic, substitute with one tablespoon garlic powder)
2 cups jarred or homemade marinara sauce
Half-cup chardonnay or pinot grigio

Directions:

Heat oven to 450
Place sausages on pan (disposable works best) and heat in oven for ten minutes, turning occasionally.
While sausages are cooking, place olive oil in skillet and heat over medium heat. Add chopped peppers, onions, and garlic. Cover.
Remove sausages from oven and cut into small, bite-size pieces. Place in skillet with peppers, onions and garlic. Add marinara sauce and wine. Mix, cover, and simmer on low heat until peppers and onions are tender and sausages are thoroughly cooked.
Allow to cool to room temperature and place in single-meal sized containers (the size of the container will depend on how many people you usually serve). Freeze.

Directions for preparing the frozen meal:

Allow to defrost in the refrigerator or defrost in microwave until softened. Transfer form containers to skillet, and simmer until thoroughly cooked.

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