ThriftyFun Recipes
Volume Two, Number 82, April 28, 2006
http://www.ThriftyFun.com
Hello,
Thank you Patti and Robin for today's recipes. We also have 5 new food related requests today, please look them over and see if you have any advice to offer.
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Today's newsletter contains:
Recipe Requests:
Today's Recipes:
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Recipe Requests
Garlic Smashed Potatoes
I'm looking for a copycat recipe for garlic smashed potatoes from either the 99 Restaurant or Bugaboo Creek. Hopefully one of your readers will be able to help me. Thanks for a wonderful ezine!
Karen from NH
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Food Sticking to T-Fal Cookware
Does anyone else have a problem with their T-Fal cookware sticking? It seemed like when I would wash my skillet in the dishwasher that it came out a different color and the food in it would stick. Are you not supposed to put T-Fal cookware in the dishwasher? I paid a lot of money (in my opinion) to get pots and pans that don't stick. Is there something I can do to make the skillet nonstick again? Help!
(btw, I hand wash it in the sink now)
luv2craft from Normalville, Pennsylvania
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Recipe Ideas for Ulcerative Colitis
My husband suffers from Ulcerative Colitis which is a constant inflamation of the bowel. His diet is so limited most of the time. No fried food, no seeds. So many things can add up to a flare up that I am half afraid to feed him. Does anyone know some good foods to feed him that may even help the condition!
Frustrated in Port Clinton OH
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Baking Cupcakes on More Than One Rack
In a conventional home oven, how do I bake 8 cakes at a time (4 on top, 4 on bottom). Do I swap racks in the middle of the bake or do I just add more time? Thanks.
KP from Tucson, AZ
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Lemon Pie Turned Out Watery
The one and only Lemon Pie my daughter made turned out watery. Tasted fabulous but very watery. Now, why was that and what can she do to prevent it from happening again? Thank you for your help.
Linda from Ely, NV
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New Contest
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Photo Contest!
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Contests are now weekly. We'll pick 2 tip winners and 1 photo winner at the end of each week.
Today's Recipes
Fancy Egg Scramble
Ingredients
- 6 slices bacon
- 1/4 cup sliced green onion
- 4 Tbsp. margarine or butter
- 12 eggs, beaten
- 1 can sliced mushrooms, drained
- 2 Tbsp. flour
- 1/4 tsp. pepper
- 2 cups milk
- 1 1/2 cups shredded cheese
- Topper (recipe below)
Directions
Crisp-cook bacon, drain, crumble, and set aside. Cook onion in 3 Tbsp. of margarine until tender. Add eggs. Cook until the mixture sets on the bottom of the edge. Lift partially-cooked eggs so the uncooked portion flows underneath. Cook 2-3 minutes more. Remove from heat. Fold in mushrooms and bacon. Melt remaining 2 Tbsp. margarine. Stir in flour and pepper. Add milk.. Cook, stirring over medium heat until bubbly. Cook and stir 1 minute more. Stir in cheese until melted. Pour cheese sauce over eggs; gently fold together.
Pour into lightly greased baking dish. Sprinkle with the Topper. If desired, refrigerate, covered overnight. Bake, uncovered, in a 350 degree oven for 25 minutes if not chilled; 40 minutes if chilled. Makes 6-8 servings. Topper: Crumble or blend 3 slices bread into crumbs. Add 1/4 cup melted margarine or butter and 1/2 tsp. paprika. Mix together.
By Robin from Washington, IA
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Going Back to My Mama's Ways
By Patti McKenna My mom grew up in the foothills of the Smoky Mountains with six brothers and sisters. Her father died before she was a teenager, leaving her mother with no income to feed a large family. Meat was a rare and precious commodity in their home - they mostly ate meals made from their garden harvest. When they had meat, they made it last for as many meals as possible.
When I grew up, my mom knew how to cook these types of meals. At least once a week, she would cook one of her Southern make-ends meet dinners; and we loved them for the taste. Now that I have my own family I realize the true value of those meals - for their nutritional value as well as their pocketbook friendliness.
There are a couple of dishes my family requests frequently. When you take into account that they are or can be entirely made of vegetables, you begin to realize the health benefits from these meals.
My favorite dinner was green beans. Yes, a big pot of fresh green beans, slowly simmered and cooked down for hours. To truly appreciate this meal, you've got to taste it. Fresh, cooked down green beans are extraordinary - there is absolutely no comparison to canned green beans. For additional flavor, just add a couple pieces of bacon, a ham bone left over from another meal, or chopped onion. On the side, we have hot cornbread (which is so much healthier and flavorful than white bread). This is a true southern depression era meal. Sometimes, we'll turn the cornbread into Mexican cornbread by adding cream corn and chopped peppers into the batter. The prep time for the meal is minimal, the fat content is low, and the nutritional value is high.
Another family favorite that makes a ham go further is a pot of pinto or northern beans cooked with a ham bone. I always use a bag of dried beans - they are much cheaper, their nutritional content is higher because they haven't been processed, and they don't taste canned. Also, the economic waste from the bag is insignificant compared to the jars of cooked beans you can buy. I add onions, diced carrots, and celery for a great bean soup. Once again, this meal goes well with fresh baked cornbread.
These are meals which can be easily thrown in the crock pot or slow cooker in the morning, and all you have to do at night is mix and bake the cornbread. When I think about how cheaply my mom's family ate due to necessity and the amount of prepared foods people now buy at the grocery store, I realize the high costs of convenience. Yet, most people don't realize that these inexpensive dishes take no more prep time than a box of Hamburger Helper. Better yet, they are loaded with natural nutrients and fiber, and eliminate red meat, fat, and the sodium and salt which gives packaged food its flavor.
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Maple Nut Pumpkin Cake
Ingredients
- 2 1/2 cups flour
- 1 1/2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1/2 cup shortening
- 1 1/2 cups sugar
- 1/4 cup maple-flavored syrup
- 1/2 tsp. vanilla
- 2 eggs
- 1 cup canned pumpkin
- 1/4 cup milk
- 1 cup chopped walnuts or pecans
- 1 cup sifted powdered sugar
- 2 Tbsp. maple-flavored syrup
- 1 Tbsp. margarine or butter, melted
- 1-3 tsp. milk
Directions
Grease and lightly flour a 10 inch fluted tube pan. Combine flour, cinnamon, baking powder, soda, nutmeg, allspice, and cloves; set aside. Beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, 1/4 cup maple syrup, or maple-flavored syrup, and vanilla; beat until combined. Add eggs, one at a time, beating after each addition until combined. Add pumpkin and milk; beat until combined. Add flour mixture and beat just until combined. Stir in nuts. Pour batter into prepared pan. Bake in a 350 degree F oven for 50-55 minutes. Cool in pan 15 minutes. Remove cake and cool on wire rack.
By Robin from Washington, IA
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Enchiladas (No Meat)
Ingredients
- 1/2 cup chopped onion
- 2 cloves, garlic, chopped
- 1 red pepper, cut into 1/4 inch pieces
- 1/2 cup frozen corn kernels, thawed
- 2 tsp. cumin
- 1/2 tsp. salt
- 1 can black beans, drained
- 1 package frozen chopped spinach, thawed, squeezed dry
- 1/3 cup chopped fresh cilantro
- 2 cans mild enchilada sauce
- 8 corn tortillas
- 1 cup shredded Cheddar cheese
- sour cream, opt.
- cilantro, opt.
Directions
Preheat oven to 350 degrees F. Coat skillet with cooking spray. Heat over medium heat. Add onion and garlic; cook, stirring, until softened. Add peppers, corn, cumin and salt; cook, stirring until tender. Add next 3 ingredients; cook, stirring, 5 minutes. Stir in 1/2 cup sauce; cool. Reserve 1 can sauce; spread remaining in 9x13 inch baking dish. Fill tortillas with bean mixture; roll up. Place in dish. Pour sauce over, top with cheese. Bake 20-25 minutes. Top with sour cream and cilantro, if desired.
By Robin from Washington, IA
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Salad with Raspberry Dressing
Ingredients
- 1/4 cup lemon juice
- 1/4 cup seedless red raspberry jam
- 1/4 cup tsp. dried thyme, savory, or marjoram, crushed
- Dash salt
- 1/4 cup salad oil
- 10 cup torn salad greens
Directions
Combine lemon juice, raspberry jam, thyme, and salt in a blender container. With blender running, add salad oil in a steady stream through opening in the lid. Cover and chill. At serving time, place greens on serving plates. Drizzle with dressing. Makes 8-10 servings.
By Robin from Washington, IA
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Strawberry Shortcakes
Ingredients
- 2 pints strawberries, sliced
- 2/3 cup sugar
- 2 1/3 cups baking mix (like Bisquick)
- 1/2 cup milk
- 3 Tbsp. sugar
- 3 Tbsp. margarine or butter, melted
- Sweetened whipped cream or frozen whipped topping
Directions
Sprinkle strawberries with 2/3 cup sugar; let stand 1 hour. Heat oven to 425 degrees F. Stir remaining ingredients except whipped cream until soft dough forms. Gently smooth into ball on board lightly dusted with baking mix. Knead 8-10 times. Roll 1/2 inch thick. Bake 10-12 minutes or until golden brown. Split shortcakes; fill and top with strawberries. Top with whipped cream.
By Robin from Washington, IA
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Cajun Pork Roast
Ingredients
- 4 lb. boneless, pork loin roast, tied
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. dry Cajun seasoning
- 1 Tbsp. dark brown sugar
- 3 cloves, garlic, minced
Directions
Preheat oven to 375 degrees F. Place pork in roasting pan. In small bowl, combine cilantro, Cajun seasoning, brown sugar and garlic; rub over top and sides of pork. Roast pork until meat thermometer inserted into thickest part registers 160 degrees, 1 hour, 10 minutes approximately. let stand 10 minutes before slicing.
By Robin from Washington, IA
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