goddess of thrift

Saving and Using Fall Pumpkins

Maybe you bought a few pumpkins to decorate your front porch, but never carved them.  If they didn't end up smashed on the sidewalk, you can cook and freeze them for future use.  While you might not want to cook a pumpkin that has had a candle melted inside, as long as there's no wax or smoke residue in it,  the heat from cooking will kill any bacteria present in a carved pumpkin. (I do not recommend using a pumpkin which has molded or gotten "squishy".)

I also find that there are places where leftover pumpkins are free for the taking after Halloween is over.  Now, I'm not talking about the big-chain grocery and department stores, who were replacing the trick-or-treat candy display with red and green, foil-wrapped bells at 12:01 a.m. November first, but local, mom-and-pop type shops and roadside produce stands are often glad to give away surplus pumpkins in November.  Even if they aren't the smaller, "pie" varieties, they're still fine for cooking.

To prepare a pumpkin:

Cut in half, removing seeds and membrane.  Place cut-side-down on a cookie sheet or jelly roll pan.

Bake pumpkin at 350 degrees for about an hour.  (You can bake several at a time if there's room in your oven.)  When done, a fork should enter the flesh easily.  Allow softened pumpkin to cool, then scrape out of shell with a spoon and puree in a food processor or blender.  Measure into containers or freezer bags, label and freeze.  Pumpkin keeps well in the freezer for 6 months or more, and tastes great in breads, soups and, of course, pie.  I find that freezing pumpkin in 1-cup portions works well for many recipes.  If defrosted pumpkin is slightly more watery than canned, I simply reduce the liquid in the recipe slightly.

To roast the pumpkin seeds: 

Rinse seeds thoroughly and remove membrane.  Dry them completely on paper towels.  In a skillet with a small amount of cooking oil, or butter and oil melted together, saute seeds until lightly golden.  Sprinkle seeds with salt and drain off excess oil on paper towels.  Crunchy and tasty!

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Butter Toffee Apple Dip

After playing around with ingredients and quantities for apple dip, I arrived at this recipe.  To me, it tastes a lot like the Werther's Originals candy, only in liquid form.  It is (at least at my house) dangerously addicting!

All of the ingredients were purchased this month at my local Aldi.  (Prices may vary in your area.)  While a 16-oz. container of store-bought apple dip typically costs $2.69 -- $2.99, this recipe makes 24 ounces for $2.64, or $1.76 for 16 ounces.  While it may not be the least expensive dessert recipe around, it tastes wonderful, especially with crisp, in-season apples.

Bring to a boil in a 2-quart saucepan:

1/2 c  (1 stick) butter ($.45 -- $1.79#)

1  c  brown sugar, packed ($.26 -- $1.19/2#)

3/4 c  light corn syrup ($.37 -- $1.99/32 oz.)

Cook at a rolling boil for 2 minutes.  Remove from heat.  Blend in completely:

1/2 t  vanilla ($.17 - $1.99/2 oz.)

1 14-oz. can sweetened, condensed milk ($1.39)

Serve warm.  Keeps well in the refrigerator, and re-heats quickly in 10 -- 15 seconds per serving in the microwave.

Makes 24 1-oz. (2 T) servings.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Broccoli Soup

This can be served as a creamed soup, or can be made non-dairy by omitting the milk powder. (A wonderful soup for those lactose-intolerant among us!)

In a 3-quart stockpot, bring to a boil:

6  c  fresh broccoli, finely chopped (florets and peeled stems)

6  c  water

Reduce heat and simmer 15 minutes.  Allow broccoli and broth to cool.  Puree in blender along with:

1 c  nonfat dry milk powder (optional)

Saute in stockpot one minute:

1/4  c  butter, melted

2 large cloves garlic, minced

Stir in until smooth to make a roux: 

1/4  c  flour

Add broccoli puree to roux in stockpot, stirring until smooth.  Blend in:

2  T  no-MSG chicken broth powder

1  t  dried basil

1/2  t  salt

2/3  c  instant potato flakes

Heat thoroughly, but do not boil.  Serve topped with shredded cheese and/or garlic croutons.

Makes 2-1/2 quarts

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Best Chicken Soup

Now that we're entering cold and flu season, it's a good idea to have some chicken soup on hand.  You can make a large batch (omitting the noodles) to store in containers in your freezer.  When you, a family member or friend are feeling "under the weather", it's easy to defrost and heat the soup, adding noodles at that time.  Don't wait until you're sick to try this soup, however.  It tastes great when you're feeling well, too!

In a 3-quart (or larger) stockpot, bring to a boil:

2  chicken breasts or chicken leg quarters, skin and fat removed

4  t  No-MSG chicken broth powder (or bouillon)

2  cloves garlic, minced

1/2  t  salt

dash pepper

When soup boils, reduce heat and simmer 45 minutes.  De-bone chicken and return meat to broth.  Add:

1  carrot, finely chopped

1  T  fresh parsley, chopped  (or 1 t dried parsley)

Return soup to a boil.  Add:

2  c  dry noodles

Cook soup 10 minutes. Makes 10 1-cup servings.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Oatmeal Bread

Now that cooler weather is here, we often enjoy meals of homemade soup and home baked bread.  After experimenting with ingredients and quantities, this has become my go-to recipe for easy, delicious homemade bread . . . it seems to taste good with just about everything!

For a 2# loaf, add in order in bread machine pan (but do not mix):

11 oz. warm water  (1-1/4 c + 2 T)

2 T  butter, cut in pieces

1 Oatmeal Bread Mix (see recipe post which follows)

Make a well in center of dry ingredients.  In it, add:

2 t  instant yeast

Place pan in bread machine.  Bake on "Sweet" setting, with "Light" crust (2 hours, 50 minutes on my machine; your machine settings may vary.)

When done, remove loaf from pan and butter crust while warm.  Enjoy!

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Oatmeal Bread Mix

Rather than measure the ingredients every time I make bread (in my machine), I typically make up 5 or 6 mixes at a time, and store them until I need them.  I can measure five mixes, seal them and clean up in 20 minutes -- or 4 minutes per mix.  By doing this, my total time expenditure for baking homemade bread is less than 10 minutes per loaf.

Measure in the order given into quart zip-type bags:

2 t  salt

2 T  nonfat dry milk powder

1/3 c  packed brown sugar

2/3  c  oats  (either quick or regular)

1 - 2  c  whole wheat flour

2 - 3  c  unbleached white flour (if using 2 cups wheat, use 2 cups white, for a total of 4 cups flour)

Seal bags.  Store in a cool, dry place.  Mixes keep well for at least 6 months.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Thrifty Veggie Chowder

A hearty, delicious soup for a cool day, this recipe makes enough to serve some now and freeze some for later.  If freezing, wait to add milk until soup has been defrosted and re-heated.

In a large soup kettle, brown together:

1  pound  ground turkey

1 c  onion, diced

Drain meat and onion, crumble and return to kettle.  Add:

6 c  water

1/2  c  brown rice

1/2  c  lentils

1 c  diced carrots

1 c  diced potatoes

1/2  c  diced celery

1 T  salt-free seasoning or No-MSG chicken broth powder

1/2 t  dried basil

dash pepper

Bring soup to a boil.  Reduce heat and simmer for 45 minutes.  Add:

1 14.5 oz. can diced tomatoes OR 2 c  peeled, chopped fresh tomatoes

1 t  salt

Simmer 15 minutes longer.  Just before serving, stir in:

1 c  whole or 2% milk

Makes 3 quarts.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Warm Apple Citrus Punch

This punch is great for an autumn party, and is a nice change from mulled cider.

In large pan, dissolve:

1 c  sugar, in

1 quart apple juice (or cider)

Add and combine:

2 quarts orange juice

3 cinnamon sticks

1 t  whole cloves

1/2  t  ground nutmeg

Heat until warm, but do not boil.  Float on top:

apple and/or orange slices

May be transferred to crock pot to keep warm.  Makes 12 8-oz. servings.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Homemade Pizza Crust

     This crust can be made easily on the "dough" setting of a bread machine.  (My machine's dough cycle takes about 90 minutes.)  If you don't have a bread machine, the dough can be kneaded by hand on a floured board until smooth and elastic (5 to 10 minutes) and then placed in a greased bowl in a warm place to rise until doubled in volume.  Punch dough down and proceed as directed below.

In bread machine pan, add in order:

1-1/4 c  warm water (very warm, but not hot, to the touch)

3  T  light olive or canola oil

2-1/3 c  unbleached white flour

1-1/2 c  whole wheat flour

1 t  dried oregano (Adding herbs to the crust is optional, but adds  'artisan' flavor)

1 t  dried basil (optional)

1/4 t  garlic powder (optional)

3/4  t  salt

2  t  instant yeast (quick-acting)

Process ingredients on "dough" setting until blended and risen.  Remove dough from pan.  Pat dough into 12" (thick crust) or 14" greased round pizza pan.  Spread 1 cup pizza sauce on dough. (See sauce recipe from August 24th post.)   Sprinkle with desired toppings.  Bake in a pre-heated 400 degree oven 15 -- 20 minutes until crust is golden.  Cool 5 minutes before serving.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Mini Veggie Pizzas

     Mini pizzas have become a summer staple in our household, and are a quick, easy and tasty way to use vegetables from the garden.  Of course, other toppings of your choice can be substituted as desired.  When I find english muffins on sale, I buy a lot and keep them on hand in the freezer.

For each serving, split in half:

1  english muffin (or substitute un-split pita bread)  

Spread both halves with:

Quick & Thrifty Pizza Sauce  (See recipe below)

Sprinkle with a layer of:

shredded mozzarella cheese

For toppings, add:

small broccoli florets

slivered green or red bell pepper

slivered onion

thinly sliced Roma tomato

fresh basil leaves, shredded

Top with another layer of:

shredded mozzarella cheese

Bake pizzas in 400 degree toaster oven until cheese melts and browns slightly, or microwave on Medium-high for 1 to 1-1/2 minutes.  Cool slightly before serving.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Quick and Thrifty Pizza Sauce

     Canned tomato sauce is one of the items I purchase, rather than make from scratch, to stock my pantry.  The time and electricity required to cook it down to the proper consistency don't make it particularly cost-effective for me to make it myself.  This sauce goes together quickly, and makes enough for one large pizza or 10-12 mini pizzas.  The basil and oregano are easy to grow in the garden.

Combine in microwave-safe bowl:

1  8-oz. can  tomato sauce

1/4 t  dried oregano

1/4 t  dried basil

1/4 t  garlic powder

1/4 t  salt

dash pepper

Microwave on High setting 2 - 3 minutes.  Cool slightly, then spread on prepared crust.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Strawberry Fruit Punch

     This is a great punch for a summer party, although we have served it at a March wedding reception as well.  Freeze water in a decorative mold to create an ice block to keep it chilled.

Combine in a large punch bowl:

3/4  c  lemon juice (fresh, or from concentrate)

3/4  c  sugar

Stir until sugar is dissolved.  Add and stir together:

1  6-oz. can orange juice concentrate, thawed

2  pints frozen strawberries (thawed) and their juice  (I sweeten and freeze on-sale summer berries)

1  quart ginger ale

1  quart water

Float decorative ice block on punch, along with fresh lemon and orange slices.  Makes 16 6-ounce servings.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Marinated Tomatoes

     This is an adaptation of a recipe from my grandmother, and wonderfully enhances the flavor of fresh tomatoes.  It is best prepared ahead of time and refrigerated before serving.  In the fridge it will keep well for about a week.

Combine in food processor or blender until finely minced:

20  large, fresh mint leaves

2  cloves garlic, chopped

Add to mint and garlic until just combined:

1/2 -- 1  t  salt

5  T  olive oil (preferably extra-virgin)

3  T  red wine vinegar

1  T  water

Peel and quarter:

4  medium-sized, firm, ripe tomatoes

Place tomatoes in a glass or ceramic bowl, pour marinade over, cover and chill 12 hours or more.  Serves 4 as a side dish.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Frozen Banana Chocolate Smoothies

     Here's another use for those over-ripe bananas you have in your freezer.  (What?  You haven't been saving over-ripe bananas?  Refer to my March 8th post for easy tips on freezing bananas.)  The peanut butter is optional, but adds protein -- great if you're making this as a quick substitute for eating breakfast, or any time you want a nutritious snack.

Combine in a blender:

1  c  cold milk

1/4  c  chocolate syrup  (Hershey's type, but I use store brands)

1/4  c  creamy peanut butter

2  medium frozen bananas, peeled and broken into chunks

Whirl in blender just until smooth.  Pour into glasses and enjoy.  Makes about 16 ounces.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

 

Fresh Tomato Salsa

     The best way to make salsa is with ripe tomatoes fresh from your own garden.  This recipe makes a fairly mild salsa; for a spicier version, add a finely chopped, fresh chili pepper: add it last, a little at a time, and taste for spiciness.  Remember to always use care when handling fresh jalapenos and chilies -- wearing kitchen gloves isn't a bad idea, and remember not to touch your eyes!  Serve salsa with tortilla chips or as a condiment.  It's also great on baked chicken.

Combine in glass or ceramic bowl:

2 c  peeled, chopped fresh tomatoes (I prefer Romas, which I usually grow)

1 c  chopped yellow or red onion

1/2 c  chopped green bell pepper

1 large clove garlic, minced or crushed

1 fresh jalapeno pepper, stem and seeds removed, finely minced (add the seeds for slightly more heat)

1/4 c  chopped fresh cilantro (optional -- omit if you don't like cilantro)

3  T  lime juice  (lemon juice can be substituted)

1 t  honey

Cover bowl and refrigerate at least one hour for flavors to blend.  Makes 3-1/2 cups.  Keeps well in refrigerator for a week or more.  If you want to store it longer in the fridge:

Combine above ingredients in medium saucepan.  Bring to a boil, then simmer 15 minutes.  Cool, store in covered jar in refrigerator.  Keeps well for a month or more.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Breakfast Bread Pudding

      While we usually eat this bread pudding for breakfast, it would work for dessert as well -- for dessert, I would use the larger quantity of sugar.  I have made multiple variations of this recipe, and we have liked almost all of them (the banana version was, well . . . strange.)  Feel free to experiment with different breads and fruits . . . I often freeze bread heels (which my family doesn't like for sandwiches) until I have enough for this recipe.

Combine in 2 1/2 qt. -- 3 qt. microwave-safe casserole:

2 c  milk (whatever fat content you prefer, or fat-free)

1/2 c -- 3/4 c sugar

1/2 t  cinnamon

pinch salt

2 eggs, beaten

Fold into milk mixture:

3 1/2 c -- 4 c  cubed bread (bread may be stale; for light breads, try the larger quantity, and less for heavier breads)

1 c  fresh fruit:  diced apples, diced peaches, blackberries, raspberries or blueberries, or a mixture

Dot with:

1 T  butter

Microwave on Medium setting 24 -- 28 minutes.  (In my 500 watt microwave, I cook this at 70% power for 25 minutes.)  A knife inserted  1" from the edge should come out clean when pudding is done.  Allow to stand 5 minutes before cutting. Serve warm or chilled.  If you prefer it served warm, it can be prepared and refrigerated the previous day and cooked just before serving. Serves 6.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Thrifty Breakfast Fruit Crisp

     We enjoyed this recently as apple crisp for breakfast.  Although apples really aren't in season in the summer, I often find a bag at the grocery, marked down to $.29 --$.39/pound because it contains one bad apple.  You can, of course, substitute peaches, pears, blackberries or raspberries -- or a mixture -- depending on what you have available that is also inexpensive. 

Slice into buttered 10" square baking dish:

3 c  cored, unpeeled apples (or other fruit)

For topping, combine in mixing bowl:

1 c  rolled oats (quick or regular, either will work)

1 c  whole wheat flour

1/2  c  brown sugar, packed

1 t  cinnamon

1 t  baking powder

1/2  t  baking soda

pinch salt

Stir into dry ingredients until uniformly crumbly:

2  eggs, beaten

Sprinkle topping over fruit.  Drizzle over top:

1/4 -- 1/3  c  melted butter

Bake in conventional oven @ 375 degrees for 22 -- 25 minutes, or in toaster oven @ 350 degrees for

12 -- 15 minutes.  Cool before serving (unless using as a dessert, topped with ice cream!)  Serves 6 -- 9.

I make this in the toaster oven, using the largest square casserole dish I have which will fit!  This recipe will work in a 9" square dish, providing that it is deep enough, if you don't have one which is 10" square.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Fresh Berry Scones

     Another scone recipe using the basic sweet scone mix, these are delicious warm, spread with butter.

Combine in a large mixing bowl:

1  scone mix  (see recipe below)

1/4  c  nonfat dry milk

Cut in with pastry blender or knives to make coarse crumbs:

1/2 c  cold butter

Mix together and add:

1/2 c  orange juice

1 egg, beaten

Stir into dough:

1/2 c -- 3/4 c fresh blueberries, raspberries or blackberries 

Turn dough on floured board and gently knead 8 -- 10 times, taking care not to crush berries.  Pat into

8" round -- cut into 8 wedges

Place wedges 1" apart on well-greased cookie sheet, and brush with:

milk

Sprinkle wedges with:

sugar

Bake at 400 degrees for 12 -- 15 minutes.  Cool slightly before serving.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Chocolate Chip Scones

     Scones are delicious for breakfast, but I don't make them often because they are higher in fat than cobblers, muffins or bread pudding.  But, since my husband has to work on Father's Day, I thought they would be a nice treat for his early morning, on-the-road breakfast, along with a chilled mug of iced mocha.  (If you see him, please tell him I spoil him!)

Combine in a large mixing bowl:

1  scone mix  (see following recipe)

1/2  c  cold butter

Cut in butter with knives or pastry blender to make coarse crumbs.  (You can do this in a food processor, if you like.)  

 Mix together and add:

1/2 c  milk

1  egg, beaten

Stir into dough:

1/2 c  chocolate chips

Turn dough on floured board and knead 8 - 10 times.  Pat into 8" round -- cut into 8 wedges.

Place wedges 1" apart on greased cookie sheet, and brush with:

milk or cream

Sprinkle wedges with:

sugar

Bake at 400 degrees for 12 - 15 minutes.  Cool before serving.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Basic Sweet Scone Mix

     Made in advance in zip-type storage bags, these mixes make the morning prep for scone baking easier.

Measure into zipper storage bags:

1 c  whole wheat pastry flour

1 c  unbleached white flour

1/3  c  sugar

2 t  baking powder

1/2 t  salt

1 t  dried orange zest or ground cinnamon

Mixes keep well for 6 months or more stored in a cool, dry place.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Easy Pasta Salad

     This salad keeps well in the fridge, and is best made the day before to allow flavors to blend.  Use the variations in ingredients as needed to keep the cost down, or to suit your preferences.

Cook al dente, drain and cool:

1 #  pasta  (my family likes Rotini)

To cooled pasta, add and toss well:

1  8-oz pkg. Imitation Crab Meat flakes -- OR  2 c  cooked, diced chicken

1  c  sugar snap peas, halved, -- OR  1  c  zucchini chunks, unpeeled (use small, tender zucchini)

1  large carrot, coarsely grated

1/2  t  salt

about  2/3  16-oz. bottle Garlic Ranch salad dressing

Chill salad 8 hours or overnight.  Before serving, add and toss well:

remainder of bottle of Garlic Ranch dressing

Serves 6 - 8 as a main dish

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Thrifty Chili Mac & Cheese

     This is a hearty, main-dish variation on traditional mac & cheese.  If you like things more or less spicy, vary the amount of chili powder to suit your taste.  Directions are for a 500-watt microwave -- if yours is larger, reduce cooking time or temperature accordingly.

Prepare according to package directions:

1  7-1/4 oz. pkg. Macaroni & Cheese dinner

In microwave-safe, 2-1/2 quart casserole, microwave for 10 minutes on High setting:

1  # ground turkey or beef

1  c  diced onion

Drain onion and meat on paper towels.  Discard meat juices/fat.  Combine in casserole:

Cooked, crumbled meat and onion

Cooked macaroni & cheese

1  t  chili powder (more or less to suit)

1  14.5 oz. can diced tomatoes with green chilies

Cover and microwave an additional 5 minutes on High.  Makes 6 servings.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Thrifty Stovetop Crumb Cookies

     Okay, even I will admit that the name isn't that appetizing, but these cookies are really good.  I seem to regularly have stale graham crackers, animal crackers and/or vanilla wafer-type cookies around, and I hate to just throw them away, so I crush them in a Ziploc-type bag with a rolling pin.  This is another use for them (besides making a crumb crust for a cream pie):

Combine and bring to a rolling boil in a large saucepan:

1/4 c  butter

1/4 c  milk

1 1/2 c  sugar

1/2 c  corn syrup

1/4 c  cocoa

1 t  grated orange peel (fresh or dried)

Boil for 2 minutes.  Remove from heat and stir in until combined:

1 1/2 c  cookie or graham cracker crumbs

1 1/4 c  rolled oats

1/2 c  dried apple pieces (or substitute other dried fruit for the apples or cranberries)

1/2 c  sweetened, dried cranberry pieces

1/2 c  unsalted sunflower seeds (or substitute pecans or walnuts)

1/2 c  chocolate chips

1/2 c  butterscotch chips

Drop cookie batter by rounded teaspoonfuls on wax paper.  Cool to harden.  

Store in an airtight container in a cool, dry location.  Makes 36.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Tasty Thrifty Sloppy Joes

     It really bothers me (no surprise here) to spend a dollar or more on a can of glorified tomato sauce to make sloppy joes.  When I tried recipes in cookbooks, I didn't really find one I liked, so through trial and error I developed this one.  I like to make it in large batches and freeze it in containers for future meals. (As I mentioned in an earlier post, I make rice ahead of time in large batches and freeze it in 1-cup portions for future recipes.)

Cook and drain:

1 lb. ground turkey, beef or venison, or a combination

Combine in large, microwave-safe bowl:

1 T  oil or butter

1/2 c  diced bell peppers

1/2 c  diced onion

1 clove garlic, minced

Microwave, covered, on High 2 - 3 minutes.  Add to bowl:

1 8-oz. can tomato sauce

1/2 c  ketchup

1/4 c  packed brown sugar

1/4 t  ground pepper

1 t  prepared mustard

1 c  cooked rice

crumbled, cooked ground meat

Microwave on High setting, covered, 5 - 6 minutes.  (My microwave is only 500 watts -- if yours is larger, reduce cooking time accordingly.)  Serve on toasted buns.  Makes 12 sandwiches.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Bulghur - Rice Salad

     This salad is best made ahead of time, and chilled 24 hours before serving for flavors to combine.  If you like things a little spicier, use the larger amounts of curry powder and cinnamon.

In a large bowl, combine:

1 c  bulghur wheat

1 3/4 c  boiling water

Cover and let stand one hour.  Meanwhile cook together in covered saucepan:

1 c  brown rice

2 c  water

Bring rice to a boil, turn down to simmer, cover and cook 40 - 45 minutes.  Allow to cool.  Drain any excess water from wheat when cool, fluff and combine in same bowl with rice.

Mix together in 2 c  measure:

1/4 c  lemon juice

1/4 c  orange juice

Add to juices, stirring to coat:

2 c  cored, diced apple, skins on (Granny Smith or another crisp variety)

Drain apple, reserving juices.  Add apple to wheat and rice along with:

2 c  garbanzo beans, cooked and drained (canned are fine)

1 c  carrots, chopped fine

1 c  celery, chopped fine

1/2 c  sweetened, dried cranberries

For dressing, add to reserved juices and combine:

1/2 c  light olive oil

1 - 2  T curry powder

1 - 2  t  ground cinnamon

1 t  salt

Add dressing to salad and toss well, stirring to coat.  Refrigerate 24 hours.  Before serving, stir in:

1/2  c  dry roasted peanuts

Makes 12 to 14  1-cup servings

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Thrifty Fruity Lemonade

     We drink this lemonade year round -- I typically have a gallon or two of it in the fridge.  It tastes great without being overly sugary, and the lemon juice adds some Vitamin C.

In 2 quarts boiling water, brew for 15 minutes:

4  Celestial Seasonings fruit flavored herbal tea bags.  (This is one of the few grocery items for which I use coupons, and I watch for sales and stock up.)  The flavors we especially like are:

   --Tropic of Strawberry,  Country Peach Passion,  Raspberry Zinger  and  True Blueberry.  I usually use all one flavor tea, although you can mix them;  2 peach & 2 strawberry is a good combination.

Remove tea bags, squeezing between spoons.  Cool tea to lukewarm.  Add to tea in 1 Gallon pitcher:

1+1/2  c  sugar, stirring well to dissolve

3/4 c  lemon juice  (bottled, or fresh if you have an inexpensive source for lemons.)

Fill with cold water to make 1 Gallon.

Chill and serve.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Apple Sausage Dinner

     This is a good meal for autumn, but the weather has made it feel more like November than April here lately, so I guess it really works any time of year!  The apples give the sausage a wonderful flavor.

Prepare and place in 3-quart slow cooker/Crock Pot:

4  medium red potatoes, scrubbed and cut in eighths

4  carrots, peeled and cut in about 6 chunks

2 - 3   red onions, cut in eighths (or you can substitute white or yellow onions if you prefer)

Stir vegetables together and season with:

1/2  t  salt

Cut into about 5 pieces, and layer on top of vegetables:

1 16-20 oz.  pkg.  Polish sausage or smoked sausage

Place on top of sausage:

5  apples, cored and cut into chunks  (I like Granny Smith or another firm variety)

Pour over all:

1 c  apple juice

Cover and cook on low 8 - 10 hours, or on high 3 - 4 hours.  Serves 5.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Thrifty Taco Seasoning Mix

     Many pre-packaged taco seasonings contain MSG, which I try not to use.  This mix is versatile for a variety of Mexican-style dishes -- I use it in my homemade burritos, which I make up in bulk and freeze.  2 Tablespoons of this mix is the equivalent of one of those pre-mixed packets.  I purchase my spices in bulk at an Amish Market or Health Food Store for a fraction of grocery store prices.  The oregano is a perennial herb, and easy to grow in the garden.

Combine in a bowl:

1/4 c  cumin

1/4 c  paprika

1/4 c  chili powder

2 T  powdered oregano

2 T  garlic powder

2 T  onion powder

Combine spices well and place in an air-tight container.  This makes the equivalent of 7 packets of mild to medium taco seasoning, depending on the spiciness of your chili powder.  To increase the heat, you may add:

1/2 t - 1 t cayenne pepper or

1 T  crushed chili flakes

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

  

Curried Chicken Vegetable Soup

     Yesterday was one of those chilly, blustery spring days when you question if warm weather is ever coming . . . a good day for a good pot of soup. This soup has just a hint of curry flavor -- if you love curry, or like more heat, you can double the curry powder.  Of course, some curry powders are hotter than others.  My goddess of thrift test panel (okay, my friends in my bi-weekly Friday small group) gave it rave reviews.

Melt in a large stockpot:

1/4 c  butter  (or substitute oil if you prefer)

Saute in butter until just soft:

3 cloves garlic, minced

1 large red onion, diced

Add and saute one minute:

1 T  curry powder

1 t  cumin

Add to pot and bring to a boil:

8 c  water

3 medium red potatoes, scrubbed & cubed

3 carrots, sliced

2 ribs celery, diced

2 T  chicken broth powder (non-MSG bouillon)

1 14.5 oz. can diced tomatoes, undrained

1/2 t salt

Reduce heat and simmer 20 minutes.  Return soup to a boil and add:

2 c  diced zucchini

2 c  chopped broccoli

2 - 3 c  diced, cooked chicken

Cook an additional 10 - 15 minutes, until broccoli is tender but still bright green.  Makes 5 quarts.  I usually make this when I get broccoli and zucchini on sale -- the other vegetables I purchase on sale or at Aldi to keep the cost down.  Hope you enjoy this as much as we did!

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission. 

Make Your Own "Designer" Iced Mocha

     We all know the names of the trendy coffee companies, and we also know how painful their prices can be for someone who is trying to save their money for 'things that matter'.  A 9.5 oz. bottle of the iced mocha costs about $1.50 at Wal-Mart . . .or you can make a gallon of your own iced mocha for about the same price!  Try the following recipe, adjusting it, if needed, to suit your sweetness preferences:

Brew, in an automatic coffee maker:

2  10-c  pots coffee  (In my coffee maker this makes about 90 oz.)

Cool the coffee to room temperature before adding  to a 1-gallon pitcher or jug (I use an empty distilled water jug.)  Dissolve into coffee:

1  1/2  c sugar

Combine in a 2 c  measuring cup, then add to coffee:

1 c  milk (I usually use 2%.  If you regularly use soy milk in coffee, it will be fine in this also)

1/2 c  chocolate syrup (Hershey's style -- I get a 24 oz. bottle @ Aldi for $1.19)

Fill remaining space in pitcher, to make 1 gallon, with:

cold milk

This mixture keeps well in the fridge for at least a week, although it needs to be shaken or stirred before serving.  (If you don't think you will use a gallon in that time, feel free to cut the recipe in half.)  Of course, your costs can vary depending upon what kind of coffee you use, and calorie content will depend on how much sugar and what type of milk you use.  If you like to use flavored syrups in your coffee, they work well in iced mocha also. . . just add them while the coffee is still warm for best results.  If you try this recipe, let me know what you think by posting a comment, especially if you make changes which work better for you.  Enjoy!

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.