Holiday Cooking
Saturday, November 07, 2009 | By Tanya39
Well to start with Thanksgiving Day is what I like to call the hectic start off. I go a month ahead of time, and see where I can get real cranberries at a good price, and take what I can home canning them for Thanksgiving & Christmas. Instead of the can of Cranberry Sauce, I go for the real sauce. I know most can't stand the poignent taste, and aroma of Cranberries. I use what I don't cook on the Christmas tree. Still I keep them frozen. Here is my recipe for Cranberry Sauce.
take:
1 pint of Cranberries canned
3 cups white sugar
1 tablespoon lemon juice.
Mix all ingredience in a pot on the stove once the cranberry are purried with a blender, and thawed. You have to freeze the canned cranberries in order for them to stay good in waiting. When the pot comes to a boil remove it from the burner, and pour the sauce into a serving bowl, and walla homemade cranberries. You can always use the can at the store too. Mine is just what my family likes.
Pumpkin Pie-
take:
1 can whipped cream
1 can pumpkin pie
1 pie tin from the Dollar Tree, General, Family Dollar, or whereever it is cheap.
Then spread the pumpkin pie after opening the can in the tin, and bake it in the oven for 15 minutes. Top with whipped cream spread out over it. Serve. I wanted to make it as simple as I could for ya. This can't get any simpler. In all I say delicious.
The rest is history, as we all have our traditions.
Well happy holidays from Frugal and Tightwad Tanya
0 Comments | Post Feedback
Tip and Recipe for October 8, 2009
Thursday, October 08, 2009 | By DustiRose
Good Morning!
Today is:
October 8, 2009
Today's Tip
Dissolve one teaspoon of baking soda in one cup of water in a spray bottle and spray the air of a room that reeks from the smell of paint or any other odor you wish to banish
Today's Recipe
Chocolate Thriller
1 1/2 cups crushed chocolate wafers
1/2 cup melted margarine
8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 egg yolks, beaten
1 cup chocolate pieces, melted
2 egg whites
1/4 cup sugar
1 cup whipped cream
3/4 cup chopped pecans
Combine crushed chocolate wafers and melted margarine. Press into bottom of spring form pan and bake at 325 degrees F for 10 minutes. Combine cream cheese, sugar, and vanilla, mixing until well blended. Stir in beaten egg yolks. Melt chocolate pieces; cool. Beat egg whites and after soft peaks form, add 1/4 cup sugar. Fold into chocolate mixture. Fold in 1 cup whipped cream and pecans. Freeze. Decorate any way you wish.
0 Comments | Post Feedback
Cream of Soup Mix-
Thursday, September 24, 2009 | By candacedtsn
Cream of Soup Mix
2 cups of dry milk
1 1/4 cup of cornstarch
1/4 cup of chicken or beef bouillon powder
2 T dried onion flakes
1/2 t pepper
1 t thyme (if you want)
1 t basil (if you want)
For condensed soup for casseroles: 1/3 cup mix with 1 1/4 cup water
For soup: 1/3 cup mix with 2 1/2 cups of water
Heat until thickened-you can add mushroom or celery as needed for casseroles or desire
Recipe makes 9 cans of soup. Enjoy the savings!
0 Comments | Post Feedback
My Teens' Favorite Casserole
Thursday, September 24, 2009 | By candacedtsn
Tator tot casserole:
Ground beef- you can use 1-2LBS of Beef (I use 1- 1 1/2 pounds) (I purchase when found under $2.00LBS)
1 package of Tator Tots- (store brand, lowest Unit Priced or on sale)
1-2 cans of cream of mushroom or celery soup (store brand, lowest Unit Priced or on sale)
1-2 cups of cheese (store brand, lowest unit priced or on sale)
1 onion
garlic
season for taste
saute onion in nonstick skillet when softened add garlic & ground beef till cooked-drain and add undiluted soup and cheese-spread into your casserole dish and top with tator tots-I cook it according to tator top recipe recommendation temperature. (some cheese can be sprinkled on top).
This recipe is very filling-
Suggestions for better savings in the above recipe:
Use a home made "Cream Soup Mix"
0 Comments | Post Feedback
mexi mac and cheese
Monday, August 17, 2009 | By momofsix6789
My daughter and I (13) came up with this the other day, All 8 of us loved it. We called it mexi mac and cheese....
Handful of ground beef( I use this only for flavoring, so I just put handfuls in baggies to use)
1 package of taco seasoning
2 boxes mac and cheese
1 can corn
1 cup salsa
handful of tortilla or "dorito" like chips
handful of grated cheese
browned the hamburger, added the taco seasoning (no water)
made the mac and cheese
added the hamburger and mac and cheese, corn and salsa in baking dish, mixed well, topped with chips and then cheese, baked about 20 minutes at 350.
This was soooo easy and really really good, And there are so many add ins you could sub for this, tomatoes, dif. veggies etc. it was really tasty, and a good use for all the .50 cent a box mac and cheese I have stockpiled lol
1 Comments | Post Feedback
Fruit from the trees
Monday, August 17, 2009 | By Mooloo
Well I was outside the other day, and my neighbours dog came up for a fuss. When my neighbour caught up with her dog we got chatting. She has apples, plums and pears in her garden, and at the moment one of the plum trees is ripe, and dropping fruits and inviting plenty of wasps! She has said that I can help myself to the fruit.
So yippee, I can start to make a few crumbles, jams, and chutneys with the things from the gardens.
I am already using my lettuces, carrots and onions out of the garden. So next year I hope to also grow more.
At the weekend I went to Daventry and mooched around the charity shops. Found a large piece of fabric, about 4m for £2!!! So some new project to tackle.
Tomorrow there is a coffee morning in the local church rooms, although I am not a member of thier church, it is a place for me to meet others, and get to know the people who live near me.
I have managed to put some of my cushions on the Internet to sell. ? if they will of course.
0 Comments | Post Feedback
MMMMMHMMMMHMMMM POTATO SOUP
Tuesday, July 28, 2009 | By momofsix6789
I THOUGHT I WOULD START OFF MY BLOG WITH A RECIPE I JUST MADE UP A FEW DAYS AGO THAT HAD EM LINING UP FOR SECONDS AND COMPLAINING CAUSE THERE WERE NO THIRDS LOL I REALLY FEEL THE SECRET INGREDIENT TO THIS RECIPE WERE THE SWEET RED PEPPERS!!! (THAT NOONE WHO DID NOT LIKE THEM, EVEN NEW THEY WERE THERE, MUHAHAUAHAHA)
I WOULD DEFINETLY DOUBLE OR TRIPLE THIS BATCH NEXT TIME I MAKE IT. HOPE YOU ENJOY
POTATO SOUP
8 POTATOES
2 CARROTS
2 CELERY STALKS
1/2 OF A SMALL RED ONION
6 STRIPS OF SWEET RED PEPPERS
2 CHICKEN BOULLION CUBES
A COUPLE PINCHES OF PARSELY(FROM OUR GARDEN) BUT STORE BOUGHT WOULD BE FINE
ONE CAN EVAPORATED MILK
6 CUPS WATER
AND LASTLY COUPLE OF PIECES OF VELVEETA, JUST CHOPPED OFF THREE SLICES AND THREW IT IN AT END LOL
I CHOPPED UP THE POTATOES SMALL BITESIZE, THEN CHOPPED UP THE CELERY, CARROTS AND CHOPPED THE RED PEPPERS UP VERY VERY MINISCULE SMALL( FOR HIDING PURPOSES LOL) CHOPPED UP THE RED ONION. THREW IT IN THE POT, POURED IN THE EVAP MILK AND THE WATER. PUT IN THE TWO BOULLION CUBES AND THE PARSELY AND COOKED TILL DONE. THEW IN THE CHEESE TILL MELTED AND SERVED. YUMMMMMM YUMMMMM IT WAS SO GOOD.
THIS WAS A GREAT RECIPE MAINLY BECAUSE THE LITTLE ONES JUST GOBBLED IT UP, I DONT HAVE PICKY EATERS, EXCEPT FOR ONE OLDER ONE, AND EVEN HE ATE UP. HOPE YOU ALL ENJOY!!!
FRUGAL TIP; TRY JUST STARTING OFF ONCE A MONTH, AND LOOK FOR SOME THINGS AROUND THE KITCHEN, SAY A PIECE OF MEAT, SOME RICE OR POTATOES OR NOODLES, A VEGGIE, AND SOME SPICES THAT TASTE GOOD TOGETHER, AND MAKING YOUR OWN RECIPE. THIS IS A GREAT WAY TO FIND THE BEST INEXPENSIVE MEALS THAT YOU CREATED ALL BY YOURSELF. YOU COULD EVEN TAKE SOMETHING LIKE I DID, POTATO SOUP, THAT YOU HAVE A RECIPE FOR AND CHANGING IT UP A LITTLE, OMITING A VEGGIE NOT ALL LIKE AND ADDING ONE EVERYONE LIKES. TILL TOMORROW MICHELLE
4 Comments | Post Feedback
WW2 Parsley Honey
Thursday, July 23, 2009 | By Monique63
I thought to share this recipe that has been used in our family for many years. My Nan made it during the war years and I recently got the recipe from my mom to share with everyone. It's been used as a tonic and an aid to digestion by many a generation in our family. Plus it tastes delicious!
Ingredients:
- 5 oz. parsley (stalks and all)
- Pint and a half of water (20 oz)
- 1 lb. sugar
- 1/2 tsp. white vinegar
Directions:
Using a nice large saucepan, add your washed parsley to the pan then add one and a half pints of water.
Simmer the liquid until you think that it's reduced to about a pint of liquid. (Mom has now means of measuring, this is just done by 'eye').
Now strain that liquid into a jug then return just the strained juice back to the pan. Add 1 lb. of sugar and stir until thoroughly dissolved. Add 1/2 tsp. of vinegar.
Bring to the boil then simmer til the liquid looks like the consistency of honey.
Then take off the heat to cool before putting in hot jars (that have been washed in very hot water, otherwise the glass will crack).
That's it!
Monique :)
0 Comments | Post Feedback
Grandma's Grape Jelly
Thursday, July 09, 2009 | By Craftslady2008
Grape Jelly
Makes: about 7 (1-cup) jars
or 112 servings, 1 Tbsp. each
4 cups prepared juice (buy about 3 lb. fully ripe Concord or other loose-skinned grapes)*
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
STEM and crush grapes thoroughly, one layer at a time. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-quart saucepot.
STIR sugar into juice in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Immediately put into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
*If using wild grapes, Malaga or other tight-skinned grapes, decrease prepared juice to 3 1/2 cups and add 1/4 cup fresh lemon juice. Concord grapes give best color and flavor.
0 Comments | Post Feedback
Chesse stuffed Meatloaf
Monday, June 08, 2009 | By suzannesq
1 1/2lbs gound beef
1pkg. frozen spinach
2 cups shredded mozzarella cheese about8 ounces
1 jar 26 to 28 ounce chunky garden stlye pasta sauce
1 egg
1/4 cup bread crumbs plain or seasoned which ever you like
Wax paper
Pre heat oven to 350 degrees
In large bowl, cobine gound beef, 1/3 cup pasta sauce, egg slightly beaten and bread crumbs. Season, if desired with salt, peper, minced garlic. Shape mixture into 12x8 inch rectangle. Recommend using wax paper to mold the meat mixture.
In another bowl mix 1 1/2 cups of cheese with 3/4 of the froen spinch, thawed and drained. Sprinlke the mixture down te center leaving 3/4inch border. Roll,starting at long end, jely roll stlye. Press ends together to seal.
Baked uncovered for 45 minutes. Then Pour remaining sauce over meatloaf and sprnkle with 1/2 cup of cheese. Bake an additional 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
0 Comments | Post Feedback
| 
