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Can I fry my summer squash and onions, let them cool and then freeze them? Then they will be ready to eat when they thaw out. Will they still taste ok? Has anyone tried this? I don't want to do this if they won't taste good.
The above contests are weekly. We pick 2 tip winners, 2 photo winners (1 photo and 1 pet photo) and 1 recipe winner at the end of each week. Each winner will win $25!
I have been watching the 93 year old lady, Clara, share depression era recipes on You Tube. She has ten videos. The recipes are interesting and as cheap as they come. I can make the recipes, but she has some pretty scary knife skills - she never uses a cutting board. I don't think I can do that! I am anxious to try her recipe for pasta and peas though! She also tells interesting stories about growing up during the depression.
Eggs nestled in a bed of tomato and prosciutto, yum!
Ingredients:
1 Tbsp. olive oil
1 tsp. red wine vinegar
1 1/2 cups chopped tomatoes, drained and chopped or 1 (28 oz.) can plum tomatoes, drained and chopped
2 Tbsp. chopped fresh chives or scallions
4-6 slices whole-grain bread
1/4 lb prosciutto or good-quality ham, thinly sliced
8 eggs
1/4 cup heavy cream
Directions:
Heat oven to 375 degrees F. In a medium bowl, combine the oil, vinegar, tomatoes, and 1 tablespoon of chives.
Arrange the bread in a single layer in a 13-by-9-inch ovenproof baking dish. Top with the prosciutto and tomato mixture.
Break the eggs on top and drizzle with the cream. Bake until the whites have set but the yolks are slightly runny, 15 to 20 minutes. Garnish with the remaining chives.
Servings:
8
Time:
15 Minutes Preparation Time
35 Minutes Cooking Time
Didn't feel like cooking bacon one day, and don't care for toasted sandwiches so came up with this ;-)
Ingredients:
3 slices of ham
3 thinly sliced tomatoes
2 slices bread of choice (I like sourdough)
2 or 3 lettuce leaves of choice
Butter, room temp
Mayonnaise
Directions:
Place ham between bread slices; butter outer sides of both slices.
Place the sandwiches in a skillet or on a grill. Cook about 2 to 3 minutes on each side while placing weight down on both sides with spatula.
Remove sandwich from heat and place on plate or paper towel.
Remove top slice of bread from sandwich and spread the inside part of removed slice with mayonnaise.
Top other slice with tomatoes and lettuce leaves. Of course, replace the top slice of bread to sandwich. Slice in half or quarters if you like and enjoy ;-)
Using a fork, blend the soy butter with the graham crumbs and quick oats. Blend in the soy/rice milk and liquid sweetener, beginning with the small amount and adding more if needed, until the batter holds together. Spread the batter in a square 8x8 inch pan and bake 12-15 minutes.
Mix together the ingredients for the middle layer and spread overtop of baked base layer. Bake for another 5 minutes.
In a double boiler (or in the microwave), melt the carob or chocolate chips. Once melted, spread over baked middle layer and sprinkle some coconut on top if you wish. Let set in the fridge for a few hours.
Serves: 12 Bars
Servings:
12
Time:
25 Minutes Preparation Time
15 Minutes Cooking Time
Cook onions, green peppers and ham in fat, stirring until meat is lightly browned and veggies are tender. Add potatoes, salt and pepper and mayonnaise. Heat, mixing lightly. Stir in cheese. Heat just until cheese begins to melt.
Great dessert after an evening meal or for company.
Ingredients:
1 3/4 cup sugar
1 cup oil
3 eggs
1 tsp. vanilla
2 cup flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
4 apples, chopped fine
1/2 cup nuts
Directions:
Blend together sugar, oil, eggs and vanilla. Sift together flour, soda, cinnamon and salt and add the apples and nuts. Bake at 350 degrees F. for 35 minutes.
Combine first 4 ingredients. Mix together remaining ingredients. Pour over zucchini mixture. Coat well. Pour in glass pan. Bake at 350 degrees F for 45 minutes.
If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish.
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