ThriftyFun Recipes - March 10, 2009

Thank you Kahty, Clara711, Robin, LRP, Susan, Kathleen, Polly and Raymonde for today's tips and recipes!

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Recipe Requests:

• Side Dishes for Salmon Balls
• Irish Cream Souffle Recipe
• Camping Tips and Recipes

Today's Food Tips:

• Use Your Potato Ricer to Remove Moisture from Spinach
• Take Vitamins Right Before Bed
• Tribute to My Mom

Today's Contest Recipes:

• Southern Indian Macaroni and Cheese
• Cream Shrimp Sauce
• Green Pepper and Tomato Salad
• Fuss Free Bran Muffins
• Apricot Pecan Brie Tarts

Robins's Recipe Corner:

• String Bean Salad
• Lemon Sponge Roll
• Chicken Breasts in Cream
• Fruit Punch
• Stuffed French Toast

Crafting for Fun and Money!

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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Side Dishes for Salmon Balls

What would you serve with the salmon balls recipe I found on this site?

Bonnie from Niagara Falls

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Irish Cream Souffle Recipe

Does anyone out there have a recipe for irish cream souffle? Thanks.

Bonnie from Niagara Falls

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Camping Tips and Recipes

I would love to have your ideas for camping recipes. What kind of recipes do you use while camping that are easy over the open fire? It's getting to be that time of the year and we are avid campers. Thank you.

Giney from Montgomery, MI

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Use Your Potato Ricer to Remove Moisture from Spinach

If a recipe calls for frozen spinach with the water squeezed out, I have a great and easy way to do this. No more do you need to waste valuable paper towels and make a mess. I use my potato ricer. Just put the thawed spinach in the potato ricer and clamp down the top portion and squeeze. With one or two squeezes, the spinach is completely dry and ready for your recipe.

Source: I got this tip from a friend of mine a long time ago when we were both personal chefs.

By Kathy from Sylvania, OH

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Take Vitamins Right Before Bed

Do you get an upset stomach when taking vitamins? I am currently taking calcium, a multi-vitamin, and biotin. For some reason I would get sick to my stomach. I tried taking them with food, and without food and nothing seemed to work. One day, I totally forgot to take them during the day and took them right before bed. This time it didn't make me feel sick! Now I take my vitamins right before I got to bed and I don't get an upset stomach. BUT you have to go to bed right after taking them; if you wait even 5 minutes, you will feel sick. Hope this helps anyone who has trouble taking vitamins like me.

By Clara711 from Whittier, CA

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Tribute to My Mom
By Robin

When I think of my mother, the first thing to come to mind is, believe it or not, food! Crazy as it may sound, you have to understand that my mom was a top notch cook during my childhood years. She enjoyed making meals for her family so much and went to a lot of trouble to make sure that we were not only well fed, but that our meal times were an enjoyable experience. She taught me many things about homemaking and most of that has been about cooking.

My mom took cake decorating classes and had quite a lucrative business from that for many years. She also took gourmet cooking classes every time she got the chance. She made a great effort to learn as much about food and cooking as she possibly could. Fortunately, she has passed that knowledge on to me, and I feel privileged to have it.

One of the big things that my mother has taught me is that, though you might not be able to make a fancy meal, you can still set a pretty table. No matter what you make, a pretty table can make the most simple and plain of meals seems like a gourmet feast! As nice as big, beautiful, expensive centerpieces are, you really don't have to go to a big expense for this. Something as simple as a pleasant scented candle burning can be very nice. Or, you can also go outside and in the fall pick up leaves, pinecones, acorns, or whatever you may have available in your area. In spring and summer, you can use flowers that have been hand-picked from your own garden! In winter, pieces of pine branches, etc. are very nice. Another thing that is fun to do is to stop along the road somewhere and pick wild flowers from the ditch. Here in Iowa, we have a multitude of those in the spring, summer and even some in the fall. Hand made centerpieces are great and a lot of fun to put together! You can also come up with some very nice items at thrift stores for low cost. Use a pretty tablecloth, too. If you don't have a tablecloth, these can easily be made from some cheap material or even an old sheet.

Holidays were always extra special as my mother always made a big meal and all of the family was there. It was always a delicious and beautiful meal and it was extra special just because our family was together. My mother always made big holiday meals with many desserts to choose from. She always went out of her way to make things extra special, using the best dishes and table decorations.

My mom is now 79 years old and she does not cook much anymore since she has only herself to cook for these days. My sister and I handle the holiday times now as she is no longer able to do it due to her health, nor does she have the room in her small apartment. However, when we get together, we know that mom will always bring something that is tasty and wonderful and she will be helping in the kitchen, still teaching my sister and I all she can.

We are truly blessed to have her for our mother. The reason I have the job I do with Thrifty Fun is largely due to her and I want to thank her for all she has taught me and give her the credit due to her.

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Southern Indian Macaroni and Cheese

Ingredients

• 1 package macaroni and cheese
• 2 cups corn
• 1/2 cup soft bread crumbs
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/2 tsp. garam masala*
• 1/4 tsp. ground black pepper
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground turmeric
• 3 Tbsp. butter
• 1 tsp. garlic paste
• 1/2 tsp. finely shredded fresh ginger

Directions

Preheat oven to 350 degrees F. Cook macaroni and cheese according to directions.

Meanwhile, in a small bowl combine bread crumbs, and paprika; set aside. In another bowl stir together salt, garam masala, black pepper, cayenne, and turmeric; set aside.

In large saucepan melt butter. Add garlic paste and ginger; cook and stir 1 minute. Add salt-spice mixture and cook 2 minutes.

Mix all together (including corn) and place into casserole dish. Cover with bread crumbs and bake for 25 minutes.

*Wikipedia says: "The literal meaning of which is 'hot spice' (in the meaning of high temperature as opposed to spiciness), is a basic blend of ground spices to be used alone or with other seasonings. It is common in Indian, Bangladeshi and Pakistani cuisines."

By LRP from LWL, MA

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Cream Shrimp Sauce

Prep time: 5 minutes

Cooking time: 5 minutes

Ingredients

• Fresh spinach or sun-dried tomato linguine
• 1/2 cup half and half (milk is fine, but this is richer)
• 1 minced garlic clove, OR 1/4 tsp. garlic powder to taste
• 1 tsp. butter or trans-fat-free spread
• 12 small or medium shrimp

Directions

Cook the linguini as directed and drain.

In a small fry pan, combine the half-and-half and garlic over low heat. When it begins to bubble, but not boil, add the butter and shrimp and simmer for just about 2 minutes. Cooking longer toughens the shrimp. Add the linguini to the shrimp sauce, toss and serve.

Serves two. Multiply as needed for more servings, but tone down the garlic a bit by adding less to the additional sauce.

Great with garlic toast and a tossed salad.

Source: I created this one night when I didn't feel like really cooking but wanted to serve something different and tasty for my DH. This certainly qualifies!

By Polly from Cedar Springs, MI

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Green Pepper and Tomato Salad

Ingredients

• 3 medium tomatoes, seeded and chopped
• 1 medium green pepper, chopped
• 1 celery rib, thinly sliced
• 1/2 cup chopped red onion
• 2 tbsps. cider vinegar
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1/8 tsp. pepper

Directions

In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

Source: Light and Tasty Magazine

By Raymonde from North Bay, Ontario

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Fuss Free Bran Muffins

Ingredients

• 1 cup flour
• 3 tsp. baking powder
• 1 1/2 tsp. salt
• 1 cup bran
• 1 egg
• 1/4 cup molasses
• 3 Tbsp. oil
• 1 cup milk
• 1/2 cup raisins

Directions

Mix together dry ingredients. Mix together wet ingredients. Combine both mixes and pour into muffin cups set in cupcake tin. Bake at 425 degrees F for 15 minutes. Serve warm with butter.

Number of Servings: 12

By Kathleen W. from Dothan, AL

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Apricot Pecan Brie Tarts

Ingredients

• 25 Pecans
• 1 8 ounce package Brie chilled
• 1 1/2 (17 and 1/4 ounce) frozen puff pastry sheets thawed
• 1/3 cup apricot preserves

Directions

Bake pecans at 350 degrees F in a shallow pan 10 to 15 minutes or until toasted; cool.

Remove rind from cheese, cut into 24 cubes, set aside. Roll pastry into 15x10 inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into mini muffin pans, extending corners slightly above cup rims.

Bake for 10 to 12 minutes or until it begins to brown. Remove from oven, and gently press handle of a wooden spoon into center of each pastry.

Spoon 1/2 tsp. preserves into each shell; top with cheese cube and a pecan. Bake 5 minutes more or until cheese melts. Serve immediately.

Enjoy! People will want seconds and thirds. They are so good!

Source: I googled in appetizers and this recipe came up.

By Susan from Henderson, NY

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String Bean Salad

Ingredients

• 1 can cut green beans, drained
• 1 can wax beans, drained
• 1 can kidney beans, drained
• 1 green pepper, cut up
• 1 onion, sliced up in slivers
• 3/4 cup sugar
• 1/2 cup vinegar
• 1/3 cup salad oil
• 1 tsp. salt
• 1 tsp. pepper

Directions

Let set in covered bowl several hours over overnight. Drain and serve.

By Robin from Washington, IA

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Lemon Sponge Roll

Ingredients

• 3/4 cup cake flour
• 4 eggs
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup sugar
• 1/2 tsp. lemon extract

Directions

Sift well the cake flour. Beat the eggs, baking powder and salt until thick. place bowl in a pan of hot water and beat until thick like whipped cream. Gradually add sugar and beat well. Remove the bowl from the water. Add the flour and lemon by folding. Bake in a shallow, lined, oiled tin for 13 minutes at 400 degrees F. Turn out on a cloth very lightly dampened with cold water and sprinkle with powdered sugar. Spread with one can lemon pie filling and roll.

By Robin from Washington, IA

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Chicken Breasts in Cream

Ingredients

• 3 lb. chicken breasts
• 2-3 Tbsp. oil
• 1/2 cup chopped onion
• 1 clove of garlic, minced
• 1 cup cream
• 1 cup chicken broth
• 2 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. flour
• 1/2 cup water

Directions

Preheat oven in 300 degrees F. Brown chicken in oil in Dutch oven. Add next 7 ingredients. Bake, tightly covered, for 2 hours. Remove chicken to heated platter. Blend mixture of flour and water into pan drippings. Cook until thickened, stirring constantly. Pour over chicken. Serve over rice. 4 servings.

By Robin from Washington, IA

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Fruit Punch

Ingredients

• 3 cups water
• 3 Tbsp. loose, black tea
• 2 1/2 cups sugar
• 2 cups lemon juice
• 1 qt. orange juice
• 1 qt. + 1 cup pineapple juice (or grape juice)
• 3 qts. cold water

Directions

Heat water to a hard boil; pour over tea. Cover container and steep for 3 minutes. Strain. Add sugar; stir until dissolved. Chill thoroughly. Combine juices and water with chilled tea solution. Cover and place in refrigerator to chill thoroughly before serving.

By Robin from Washington, IA

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Stuffed French Toast

Ingredients

• 1/2 cup chopped onion
• 8 oz. sausage
• 2 Tbsp. butter
• 4 oz. cream cheese, softened
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 4 strips bacon, crisp-fried, crumbled
• 1 loaf unsliced bread
• 6 eggs, beaten
• 1/2 cup (about) milk

Directions

Saute' onion and sausage in butter in skillet, stirring until sausage is brown and crumbly; drain. Combine with cream cheese, salt, pepper and bacon in bowl; mix well. Cut bread into slices making every other cut to but not through bottom to form pockets. Spoon 2 1/2 Tbsp. sausage mixture into each pocket. Spoon 2 1/2 Tbsp. sausage mixture into each pocket. Dip filled slices into mixture of eggs and milk as for French toast. Cook in a small amount of oil on indoor grill until brown on both sides. Garnish with sprinkle of paprika. Serve with warm maple syrup.

By Robin from Washington, IA

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