ThriftyFun Recipes - March 9, 2009

Thank you Christine, Barbara, Kathleen, Raymonde, Maryjo, Ellen and Robin for today's tips and recipes!

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Recipe Requests:

• Making Clarified Butter in the Microwave
• Using Leftover Leek Leaves
• Inexpensive Silicone Oven Mitts

Today's Food Tips:

• Unique Appetizer "Crackers"
• Bag Your Own Groceries to Save Time at Home
• Heat Diffusers to Prevent Burning When Cooking

Today's Contest Recipes:

• Fish With Black Beans
• Tossed Salad With Peaches
• Au Jus Burgers
• Fritters Cakes
• Lazy Squares

Robins's Recipe Corner:

• Jalapeno Chicken
• Swedish Rye Bread
• Butterscotch Crunch Coffee Cake
• Potato Soup Recipes
• Four Bean Salad

Crafting for Fun and Money!

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Making Clarified Butter in the Microwave

Does anyone have a recipe on how to make clarified butter using a microwave? No matter how I try, I can't make it on the stove. But I am certainly open to anyone who can give me a simple, fool proof way to do it! Thank you!

metroplex from Houston

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Using Leftover Leek Leaves

Does anyone have any good uses for the leftover, dark green leaves from leeks? I hate pitching them, yet I've heard they're tough to eat when cooked.

Crickkette from USA

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Inexpensive Silicone Oven Mitts

Has anyone found a site online or a store where you can buy silicone oven mitts for under $10 (including any s/h that might be involved)? Wal-Mart's on-line price is around $15 which seems too high for just one. Thanks!

Nica from Big Bend, WV

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Unique Appetizer "Crackers"

I was looking for a unique idea for appetizers for my upcoming wedding reception. I wanted to make the crackers for my crackers/cheese display. I bought a loaf of "Wonder Bread" and decided to experiment a bit. I rolled out a slice of wonder bread, very thin. I then buttered it and sprinkled garlic salt on it. I cut out heart shapes with my cookie cutter and placed them on a non-stick pan. I baked them in the oven for 20-25 minutes at 275 degrees F.

They came out PERFECT. Little golden-colored, heart-shaped crackers! They will make a great addition to my appetizer tray, especially since you can create the "crackers" in any design you want with the cookie cutters. My daughter and I are going to try using cinnamon sugar on the next batch and see if they work as well- then we'll have homemade crackers and cookies!

NOTE: 1 loaf of bread makes about 52 crackers (2 per slice).

By Barbara from Atlantic Beach, Florida

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Bag Your Own Groceries to Save Time at Home

I bag my own groceries. I put all the cold stuff together. Canned goods together. Bananas and fruit together, toothpaste and toilet paper together and so on. It's easier to put the groceries away when you get home. You use less bags. You can also bring your own bags. Some stores give credit for using returned grocery bags.

It's so frustrating getting home and dealing with all those nasty plastic bags that don't compost. I also use the plastic bags for trash bags. If you can't bag your own groceries put your items up on the counter in the order you would like them bagged and tell the clerk what you want done and why. They never seem to mind.

Source: I've been bagging my own groceries for years.

By Christine from Dover, DE

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Heat Diffusers to Prevent Burning When Cooking

Someone on ThriftyFun was talking about their pots boiling over too much or food sticking and it was suggested to try the metal stars. My hubby told me to call this hardware store mainly because they sell everything. They do have the stars, however, they have two other things that go over the burner. They are called heat diffusers. One cost $4 because it had a wooden handle and another cost $5 with a removable handle.

I asked the difference between the stars and the diffusers and the lady said that the stars become thin over time because of the heat. Also, they get hot. What if you forgot that and decided to pick it up? You could burn yourself. I haven't gotten them yet but plan too because I would rather spend just a bit more money and save my fingers. I also have a small child who might get curious. Just thought I would suggest it to you.

By Barbara from Shoemakersville, PA

Editor's Note: Here is the post that Barbara is referencing:

• Prevent Food from Sticking

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Fish With Black Beans

Ingredients

• 1 lb. codfish
• 3/4 cup chicken broth
• 1/4 tsp. ground cumin
• 1/8 tsp. ground coriander
• 1/4 tsp. chili powder
• 1 tsp. fresh minced oregano
• 4 cloves fresh garlic, minced
• 1/2 tsp. coarse salt
• 1/4 tsp. fresh ground black pepper
• 1 Tbsp. fresh lime juice
• 4 Tbsp. vegetable oil, divided
• 8 soft 6-8 inch corn tortillas
• 1 15 oz can black beans, drained, rinsed and mashed
• 2 Tbsp. water
• 1 jar green salsa
• 1 serrano pepper, seeded and finely chopped
• 6 romaine lettuce leaves, shredded
• 3 Tbsp. fresh chopped cilantro
• 3 Tbsp. chopped red onion
• Sour cream
• Chopped fresh herbs; Italian parsley, cilantro and oregano

Directions

In a 12 inch skillet, over medium heat, place fish in chicken broth along with cumin, coriander, chili powder, oregano, garlic, salt and pepper then bring to a boil. Turn off heat, cover, and let rest 5 minutes. When fish is cooked through, and cool enough to handle, remove from skillet, reserving liquid.

Break up fish into bite sized pieces and place in a medium mixing bowl. Sprinkle with lime juice and set aside. In another 12 inch skillet, place a light film of vegetable oil.

Over medium high heat, fry 1 tortilla for 1 minute each side or until toasted. Remove and repeat procedure until all tortillas are fried. Spread each tortilla with mashed beans that have been mixed with the water. Reheat fish in reserved liquid, over medium heat, until warmed through.

Remove from liquid and place fish evenly divided among tortillas. Top each with 2-3 tbsp of salsa which has been mixed with Serrano pepper in a small bowl. Top with lettuce, cilantro, a dollop of sour cream and more fresh herbs. At least 4 servings.

By Kathleen W. from Dothan, AL

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Tossed Salad With Peaches

Ingredients

• 4 medium ripe peaches, peeled
• 2 Tbsp. sugar
• 2 Tbsp. lemon juice
• 2 Tbsp. cider vinegar
• 1 Tbsp. rice vinegar
• 1/4 tsp. salt
• 1/3 cup vegetable oil
• 6 cups spring mix salad greens
• 4 cups torn romaine
• 1 small red onion, halved and thinly sliced
• 1/2 cup thinly sliced cucumber
• 6 bacon strips, cooked and crumbled
• 1/3 cup chopped pecans, toasted

Directions

Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans. Serve immediately.

Source: a friend Denise

By Raymonde from North Bay, Ontario

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Au Jus Burgers

Wanna spice up those burgers while not wanting buns? I had a pack of Krogers brand au jus. I fried the burgers until almost done. In a separate pan, I sauteed onions and mushrooms, then drained the burgers, and added the sauteed shrooms and onions.

In a sauce pan I mixed the au jus with water but used just half the amount of water as I wanted a thicker sauce. Then poured the sauce over the burgers, let them finish cooking and whammy.

My family loved this recipe, along with mashed potatoes, a little fruit and greens on the side. It made a delicious meal and no one even asked for a hamburger bun.

By Maryjo from Salem, WV

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Fritters Cakes

Ingredients

• 3 eggs, beaten until creamy
• 1/8 tsp. salt
• 1/2 tsp. of French Vanilla.
• 1 cup of milk, buttermilk or substitute,
• 1/2 cup cooking oil or one stick of melted margarine
• 3 cups of sifted self rising flour (any brand will do)

Directions

Beat eggs well, until creamy. Add flour, baking powder and a pinch of salt Add milk and oil and mix thoroughly. If too thin, add flour a tablespoon at time.

In a hot skillet sprayed with Pam or enough cooking oil not to stick. Fry the fritters until they rise and flip when bubbles are all across. When done inside remove let sit at room temperature to cool. Serves 8

To fill: Slit fritters on the side to make a pocket. Stuff fritters with desired mixture.

Breakfast: Scramble eggs, fry bacon, ham or breakfast sausage, scramble, or dice, mix with eggs, mix with scrambled eggs in a bowl. Add 8 ounces of shredded cheese, any kind will do.

Reheat to melt cheese in oven, 350 degrees F for 5 minutes or microwave 15-20 seconds. Enjoy.

Lunch: Left over sloppy joe mix with cheese, stuff fritters same way.

Dinner: Beans with cheese, stuff fritters the same way.

Dessert: Cut and pare apples, cook them on the stove with apple sauce and cinnamon, sugar. Use this for stuffing, and bake. They can be made ahead.

Frozen and thaw then microwaved. The contents are hot so be careful when eating.

Great meals in minutes.

Source: I invented this recipe 10 years ago. My kids wanted hot pockets. This is my version. I have been making them ever since. So enjoy, everybody.

By Ellen S. from Knoxville, Tn.

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Lazy Squares

Ingredients

• 1 cup brown sugar
• 1/2 cup corn syrup
• 1/2 cup butter or margarine

• 1/2 cup peanut butter
• 1 tsp. vanilla

• 3 cups of Cheerios
• 3 cups cornflakes
• 1/2 cup peanuts

Directions

Mix together and boil hard for 1 minute the first 3 ingredients.

Add the peanut butter and vanilla and beat well.

Quickly add the last 3 ingredients.

Pack into a 9X13 inch pan. Cut into squares.

Source: Memorial United Church Cookbook

By Raymonde G. from North Bay, Ontario

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Jalapeno Chicken

Ingredients

• 3 cups chicken, cooked, cut up
• 12 tortillas, cut in 1 inch strips
• 1 cup cream of mushroom soup
• 1 cup cream of chicken soup
• 1 medium onion, diced
• 1/2 cup jalapeno peppers (less if you want a mild taste)
• 1 cup evaporated milk
• 1 cup grated sharp cheddar cheese

Directions

Oil casserole dish and line with tortilla strips; combine all other ingredients, except cheese, and pout 1/2 of mixture over tortillas, repeat, then top with cheese. Refrigerate for 24 hours then bake at 300 degrees F for 1 1/2 hours. May be baked without refrigerating, if necessary.

By Robin from Washington, IA

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Swedish Rye Bread

Ingredients

• 1 pkg. active dry yeast
• 1/4 cup warm water
• 1/4 cup brown sugar
• 1/4 cup light molasses
• 1 Tbsp. salt
• 2 Tbsp. shortening
• 1 1/2 cup hot water
• 2 1/2 cup stirred medium rye flour
• 3 Tbsp. caraway seed or 2 T. grated orange peel
• 3 1/2-4 cup sifted all-purpose flour

Directions

Set oven at 375 degrees F. Soften yeast in warm water (110 degrees F). In large bowl, combine sugar, molasses, salt and shortening. Add hot water and stir until sugar dissolves. Cool to lukewarm. Stir in rye flour; beat well. Add softened yeast and caraway seed or orange peel; mix well. Stir in enough all purpose flour to make a moderately stiff dough. Knead on well floured surface until smooth and satiny (about 10 minutes). Place dough in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until doubled, about 1 1/2-2 hours. Punch down. Turn out on lightly floured surface; divide in two portions. Shape each into smooth ball. Cover; let rise 10 minutes. Pat dough in two round loaves; place on greased baking sheet. Cover and let rise in warm place until doubled in size (1 1/2-2 hours). Bake at 375 degrees F for 25-30 minutes. Place foil loosely over tops last 10 minutes, if necessary. For soft crust, brush with melted butter. Cool on rack. Makes 2 loaves.

By Robin from Washington, IA

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Butterscotch Crunch Coffee Cake

Ingredients

• 1 1/2 cups sifted flour
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 cup sugar
• 1 egg
• 1/2 cup milk
• 3 Tbsp. melted butter

• 3 Tbsp. butter or margarine
• 1/2 cup brown sugar
• 1 Tbsp. flour
• 2 Tbsp. water
• 2 cups corn flakes

Directions

To sifted flour, add baking powder, salt, sugar and resift. Beat egg, combine with milk and slightly cooled shortening, and add to flour mixture. Stir only enough to moisten flour. Pour into lightly greased square pan about 8x8 inches. Sprinkle with butterscotch topping. Bake in a moderately hot oven (400 degrees F) about 25-30 minutes.

For Topping: Melt butter or margarine and stir into the combined sugar and flour. Add water and cook over low heat, stirring to blend, for about 3 minutes. Quickly pour over the cereal, mixing thoroughly. Spread in a shallow pan and cool. Press into top of coffee cake batter before baking. Yield: 2 cups.

By Robin from Washington, IA

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Potato Soup Recipes

Ingredients

• 3-4 large potatoes
• 1 medium size onion
• 2 Tbsp. sour cream
• 1 qt. water
• parsley
• salt
• 1 Tbsp. paprika
• 1 Tbsp. butter

Directions

Melt about 1 Tbsp. of butter in a saucepan. When hot, add the chopped onion, paprika and potatoes, diced small. Simmer gently without browning until the onions are of a light golden color, then sprinkle with a little chopped parsley. Add the hot water and season with salt. Bring to a boil and simmer for 1/2 hour or until the potatoes are soft cooked. Stir in 2 tablespoons of sour cream when the saucepan has been removed from the heat.

By Robin from Washington, IA

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Four Bean Salad

Ingredients

• 1 can green beans
• 1 can yellow wax beans
• 1 can kidney beans
• 1 can garbanzo beans (chick peas)
• 1 large onion
• 1 bunch celery

• 3/4 cup sugar
• 1/2 cup salad oil
• 1/2 cup vinegar
• 1 tsp. salt
• pepper

Directions

Drain beans, chopped onion and celery. Combine these ingredients and cover with dressing. Let stand a day before serving. Serves 10.

Tip: Instead of a large onion, a bunch of green onions, chopped tops and all, may be used.

By Robin from Washington, IA

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