ThriftyFun Recipes - October 27, 2009

Vol. 8, Num. 210, October 27, 2009 (Read It Online) I hope everyone is having a good week. It is cold and rainy here in the Northwest, just in time for the trick or treaters this weekend! Today, we have some very cute Halloween candy eyeballs from Michelle, as well as great tips and recipes from Dorty, Carol L., Deeli and kghsave. Thank you to all who have posted for this newsletter and to everyone who took the time to give a "thumbs up" or comment. If you haven't been to the ThriftyFun homepage recently, you might want to visit. We have a redesigned site and new logo. I hope you like it. Visit ThriftyFun! Submit Your Favorite Recipe! Submit a Food tip! Looking for a recipe? Submit a request Thanks for reading, The ThriftyFun Team Send to a Friend! Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter. Today's newsletter contains: Recipe Requests: How Can You Tell Where Flour is Made? Turbo Cooker Recipes Deviled Eggs for Halloween Shipping Vacuum Packed Homecooked Meals Xpress Redi Set GO Cooker Recipes Today's Food Tips: Freezing Carrots Cooking Without An Oven Today's Contest Recipes: Corn Chowder with Sun-Dried Tomatoes Pumpkin Waffles Greek Chicken Wings with Cucumber Sauce Branjol and Gram Dhall Halloween Candy Eyeballs Robins's Recipe Corner: Cherry Pecan Bread Bean Salad Taco Pie Cocktail Wienies Coconut Cake Today's Sponsor: 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. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml Recipe Requests: How Can You Tell Where Flour is Made? I was reading about the different types of flour. The lady said flour from the south is different from flour made in the north. So how do you know if the flour is from the north or the south? By Wanda from MI Post Feedback: http://www.thriftyfun.com/tf38134800.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: | Turbo Cooker Recipes I am looking for recipes for my new turbo oven. Please help. By Margaret from Gold Coast, Australia Post Feedback: http://www.thriftyfun.com/tf001122.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: | Deviled Eggs for Halloween I am looking for Halloween themed deviled egg ideas. By jan48 from Tampa, FL Post Feedback: http://www.thriftyfun.com/tf93002878.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: | Shipping Vacuum Packed Homecooked Meals I have a son in medical school who has no time to cook or get groceries, etc. I was thinking of cooking a little extra of what we are having for dinner and vacuum packing it and then mailing it to him on a weekly basis via USPS. Will my idea work? We generally have fish, chicken, vegetables, and lentils for dinner. By Kavita from Rochester Hills, MI Post Feedback: http://www.thriftyfun.com/tf17407625.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: | Xpress Redi Set GO Cooker Recipes Does anyone have any recipes for the Xpress Redi Set Go Cooker? By Barbara from Houston, TX Post Feedback: http://www.thriftyfun.com/tf90063726.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: | Contests: Tip Contest Submit a Tip or Recipe! Photo Contest Submit a tip with photo! 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! My Frugal Life Submit a My Frugal Life Essay! Today's Food Tips: Freezing Carrots You can blanch grated carrots for further use. Store in an airtight container or a ziplock bag because it can get freezer burnt. By Dorty from SA Contest Contender! This post is a contest contender! Read it and then Rate it: Post Feedback: http://www.thriftyfun.com/tf949346.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Cooking Without An Oven My tip is about cooking on top of the stove. Our oven went out, and isn't repaired yet. I talked to my mother-in-law, and she kind of laughed and said that I've discovered "Country Cooking." Take whatever piece of meat you have (I normally get meat on sale, and freeze it, so, if necessary thaw the meat out in the refrigerator.) If the meat is beef, you may want to cut it into chunks and dust it in flour, then cook it in a little oil to brown it, small batches at a time, putting the beef batches into another container until all of it is cooked. Whether or not you wish to cut beef into chunks and brown it, it's time to put the meat/poultry into a large stockpot, and cover the meat with water. I am using about 1 to 1 and 1/4 gallons of water. I am doing this with beef roast, pork roast, and turkey breast. Chicken would be fine, too. Bring to a boil, then reduce to simmer, and let the meat/poultry simmer a few hours until it's cooked through. Let it cool on the stove top, then put it, stockpot and all in the refrigerator (you may have to remove a shelf to do this.) Let it cool overnight or for a couple of days. Take the stockpot with the meat and broth out of the refrigerator, and remove all of the fat from the top of the broth, and discard, or save for birds, etc. If the meat is poultry, chicken, turkey, duck, then take off all the skin, and remove all of the bones, and dispose of them. Save all of the meat. Strain all of the broth (the water the meat was cooked in) through a strainer and save it. All of the meat, or some of it can be prepared immediately. Put the meat you want into a stove top casserole (small stockpot), and add several cups of broth, depending on whether you want it to stew or make a soup or make a gravy. Put the rest of the meat and meat broth into containers that can be refrigerated or frozen for another day. Make what you want; soup, stew, gravy. For soup, add several cups of broth, and any veggies you have, and heat through. For stew, add less broth, and any veggies you have, then take about one half cup of cold broth, with about a quarter cup of flour, mix it together, and add to the hot broth, meat and veggies. For a gravy, add about 1 cup of cold broth mixed with 1/2 cup of regular flour, and poured into the boiling broth, meat, and whether or not you added veggies, stirring it for about a minute, and then turning it down to a simmer, and letting it thicken. I used this method to make a beef stew that we started eating the same day, and ate for several days. I also used this method to cook a raw turkey breast that we got on sale, then split up the turkey into portions, using a couple of cups of it in a stove top casserole (3 quart stockpot) where I added about 3 to 4 cups of the turkey broth, about two handfuls of noodles, and once it got to boiling, I added about a cup of turkey broth that I mixed with about a half cup of regular flour, let it cook for about a minute, then turned it down to simmer. I poured this "turkey gravy" over cooked, smashed potatoes, and froze the rest of the turkey and turkey broth for later use. I also used this method to cook an 88 cent per pound pork shoulder roast (about eight pounds), and will use the pork shoulder roast to make pulled pork, for sandwiches, and use the broth (with flour added to thicken, see above), to make a gravy to pour over homemade buttermilk biscuits. Also, in order to cut costs, I have stopped buying "cultured buttermilk" and use the substitute recipe of using about two tablespoons of regular vinegar, then filling the cup with regular milk, and letting it sit for about 5 minutes. Just for fun, I have tried making my own buttermilk biscuits without any measuring cups at all. So far, they are very tender, and very "relaxed." They don't stand up at all, but spread in our toaster/oven, and they are still delicious. If your regular oven is out, or if you are just trying to cut down on utilities, start using your toaster oven, or buy one. Since our oven has been out, and truthfully, we don't always need the size of a regular oven, I have been using our small toaster oven with some regular success. Source: I got the idea to use vinegar with regular milk from a Betty Crocker "New Cookbook Everything You Need To Know," Published 1996 by General Foods, and MacMillan Publishers. By Carol L. from South Bend, IN Contest Contender! This post is a contest contender! Read it and then Rate it: Post Feedback: http://www.thriftyfun.com/tf82834592.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Today's Contest Recipes: Corn Chowder with Sun-Dried Tomatoes Quick, easy and tasty! Ingredients: 1 can condensed cream of potato soup 1 1/2 cups half and half 2 cups corn kernels (frozen work fine) 2 Tbsp. sun dried tomatoes, cut into strips 2 Tbsp. green onions, finely chopped Pepper to taste Directions: Heat the soup, half and half, corn and tomatoes in a medium saucepan over medium heat to a boil. Reduce heat to low and cook for 10 minutes. Stir in onions, season with pepper and serve. By Deeli from Richland, WA Contest Contender! This post is a contest contender! Read it and then Rate it: Post Feedback: http://www.thriftyfun.com/tf43807598.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Pumpkin Waffles Absolutely Yummy! Ingredients: 2 large eggs 2 Tbsp. brown sugar 1 cup half and half 4 Tbsp. butter, melted, cooled 1 cup all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. pumpkin pie spice 1/2 cup canned pumpkin puree 1/2 Granny Smith apple, pared, cored, cut into small dice 1/3 cup chopped toasted walnuts Directions: Whisk eggs and brown sugar together in mixing bowl. Add half-and-half and butter and whisk until blended. Mix flour, baking powder, salt, and pie spice in another bowl. Add to egg mixture and stir just until blended. Stir in pumpkin, then fold in apple and walnuts. Heat waffle iron as directed and make waffles, using generous 3/4 cup batter for large iron. I've just submitted the original recipe. This is what I have done. I use the entire 15 oz can and quadrupled the recipe. I cool them and put them all in a freezer bag. I've never had a problem taking them out as needed. They heat up either in the microwave or toaster. If I've forgotten the half-and-half. I've used Skim or 1 percent milk. Also, instead of using all the needed eggs. I used egg whites only which I keep on hand for all my baking. I like New York Empire apples, so I use those and I never put walnuts in it. Source: Found in "Good Food" magazine 1986 at my grandparents estate. It's the only waffle recipe that I use. By kghsave from Florida Contest Contender! This post is a contest contender! Read it and then Rate it: Post Feedback: http://www.thriftyfun.com/tf95112494.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Greek Chicken Wings with Cucumber Sauce I found this at Taste of Home but tweaked the recipe just a bit ;-) Ingredients: 1-1/2 Tbsp. lemon juice 1 Tbsp. olive oil 1 Tbsp. honey 1/2 tsp. dried oregano 1/2 garlic clove, minced Pinch of salt 2 lbs chicken wings, halved at joint and tips removed Cucumber Sauce 1/2 cup plain yogurt 1/2 cup cucumber, peeled and finely chopped 1/2 cup feta cheese, crumbled 2 tsp dill weed Directions: Mix marinade ingredients in a large baking dish, add chicken wings, toss wings well, cover and refrigerate for about eight hours, tossing once or twice. Drain and discard marinade and bake uncovered at 400 degrees F for 35-40 minutes, turning once. Serve with cucumber sauce. For the cucumber sauce: combine sauce ingredients in a blender; cover and blend until smooth. Transfer to a small bowl; cover and refrigerate until serving. By Deeli from Richland, WA Contest Contender! This post is a contest contender! Read it and then Rate it: Post Feedback: http://www.thriftyfun.com/tf84356216.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Branjol and Gram Dhall Curry to eat with rice, puri or roti. Ingredients: 1 cup gram dhall (lentils) 5 small branjol (eggplant), wash and slit in half 1 onion, sliced 1 tomato, sliced 1 tsp. ginger paste 1 tsp. garlic paste few stems coriander (cilantro) leaves, chopped 2 stems curry leaves 1 tsp. chili powder 1/2 tsp. tumeric powder 1/2 garmasala 1 stick cinnamon 2 cloves salt to taste Directions: Soak gram dhall for few hour. Boil and set aside. Heat oil in a pot. Fry onion till light brown. Add spices, ginger and garlic and tomato. Let it cook for few minutes, then add branjol and cook. When it is slightly cooked, add the dhall. Let the curry simmer on low until thick. Serve while hot with roti, rice or puri. Servings: 4 Time: 30 Minutes Preparation Time 30 Minutes Cooking Time Source: home made dish By Dorty from SA Contest Contender! This post is a contest contender! Read it and then Rate it: Post Feedback: http://www.thriftyfun.com/tf83692759.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Halloween Candy Eyeballs Ingredients 1 stick butter softened 5 cups powdered sugar 1 tsp. vanilla 2 cups peanut butter 1 pkg. of Almond Bark melted 1 bag of M and M's, Skittles or chocolate chips Directions Mix butter, sugar, vanilla, peanut butter well and form into small balls. Place into fridge or freezer until chilled well. Melt almond bark and dip chilled balls into mixture and add the colored candies for the irises of the eyes. With paste food color, use a tiny paint brush to add the red for the bloodshot eye affect! Source: I don't remember where I saw these but have been making them for years for my family! By Michelle from Alabama Contest Contender! This post is a contest contender! Read it and then Rate it: Post Feedback: http://www.thriftyfun.com/tf22756923.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Robin's Recipe Corner: Cherry Pecan Bread Ingredients: 3/4 cup sugar 1/2 cup margarine 2 eggs 2 cup sifted flour 1 tsp. baking soda 1/2 tsp. salt 1 cup buttermilk 1 cup chopped pecans 1 jar maraschino cherries, drained and chopped (10oz.) 1 tsp. vanilla Directions: Cream sugar and margarine and eggs until fluffy. Sift dry ingredients and add to creamed mixture alternately with buttermilk. Stir until blended. Add cherries and nuts. Bake in greased loaf pan at 350 degrees F for 60 minutes. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf58042325.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: | Bean Salad Ingredients: 1/2 cup salad oil 1/2 cup white vinegar 1 tsp. salt 1/2 tsp. pepper 3/4 cup sugar 1 chopped onion 1 can kidney beans, washed and drained 1 can wax beans, washed and drained 1 can green beans, washed and drained 1 can garbanzo beans or chick peas, washed and drained Directions: Mix all ingredients in large bowl, toss together and refrigerate overnight. Keeps for days. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf22099477.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: | Taco Pie Ingredients: 1-1 1/4 lbs. ground beef 1 pkg. taco or chili seasoning mix 1/2 cup water 1/3 cup sliced stuffed green olives or pitted ripe olives 1 can quick crescent dinner rolls (8oz. like Pillsbury) 1 1/2 or 2 cup crushed corn chips 1 cup sour cream 6 slices American cheese or 1 cup shredded cheddar cheese shredded lettuce diced tomatoes onions, if desired Directions: In a large fry pan, brown ground beef; drain. Stir in seasoning mix, water and olives; simmer 5 minutes. Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10 inch pie pan, pressing to form a crust. Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture over rust and corn chips. Spread sour cream over meat mixture; cover with cheese. Sprinkle on remaining corn chips. Bake at 375 degrees F for 20-25 minutes until crust is golden brown. Serve in wedges topped with lettuce, tomatoes and onions. Makes 4-6 servings. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf86511143.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: | Cocktail Wienies Ingredients: 2 pkgs. cocktail franks 3 oz. mustard 6 oz. jar currant jelly 1 onion, sliced Directions: Mix together. Put in 9x13 inch pan. Bake at 300 degrees F for 3 hours. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf39974528.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: | Coconut Cake Ingredients Cake: 1 pkg. yellow cake mix 1 pkg. instant vanilla pudding (3-4oz.) 1 1/3 cup water 4 eggs 1/4 cup oil 2 cups Angel Flake coconut 1 cup chopped walnuts or pecans Frosting: 4 Tbsp. butter 2 cups Angel Flake coconut 1 pkg. cream cheese (8oz.) 2 tsp. milk 3 1/2 cups sifted confectioners' sugar 1/2 tsp. vanilla Directions Cake: Blend first 5 ingredients in large mixer bowl. Beat at medium speed of electric mixer for 4 minutes. Stir in coconut and walnuts. Pour into 3 (9 inch) layer pans. Bake at 350 degrees F for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack. Fill and frost with frosting. Coconut-Cream Cheese Frosting: Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla; stir in 1 3/4 cups of the coconut. Spread on tops and sides of cake layers. Sprinkle with remainder of coconut. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf85310964.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: | Today's Sponsor: 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. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml More Stuff: Coupon Swap! Swap coupons with other ThriftyFun.com users.