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Archive for December, 2010

Pickled Okra
 

5 lbs okra
8 cups vinegar
1 cup water
1/2 cup salt (or less)
8 – 10 cloves garlic
8 – 10 hot peppers

Wash okra, leaving top cam and removing excess stem. Combine vinegar, water and salt.

Bring to a boil. Drop okra into boiling mixture and bring to rolling boil. Place in hot, sterilized jars. Add 1 clove of garlic and 1 hot pepper to each jar. Seal while hot. Let stand 8 – 10 weeks before serving.

Peppery Peach Sauce
 

Use fresh or frozen peaches for this spicy sauce. Serve with pork, ham, or poultry.

Prep: 30 minutes Cook: 15 minutes Process: 15 minutes

4 lb. fresh peaches or three
16-oz. pkgs. frozen unsweetened peach slices, thawed
2 cups sugar
1 5 1/2-oz. can peach or apricot nectar
1/4 cup cider vinegar
1 Tbsp. lemon juice
2 cloves garlic, minced
1 fresh red chili pepper or habanera chili pepper, seeded and very finely chopped(*) (about 1 tablespoon)
1/2 tsp. salt
1 1/2 cups fresh raspberries

Wash fresh peaches, if using. Peel and pit peaches. Place half of the fresh or frozen peaches in a food processor bowl or blender container. Cover and process or blend until peaches are very finely chopped. Transfer chopped peaches to a 6-quart kettle or Dutch oven. Repeat with remaining peaches. (You should have 5 cups pureed peaches.)

Add sugar, nectar, vinegar, lemon juice, garlic, chili pepper, and salt to kettle. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until desired consistency, stirring occasionally. Remove from heat. Stir in raspberries.

Process sauce in standard canning jars following directions below. Or, ladle into decorative jars and refrigerate up to I week before using.

To process sauce, immediately ladle hot sauce into hot, clean half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner 15 minutes (start timing when water begins to boil). Remove jars from canner; cool. Stir before serving. Makes 8 half-pint jars.

To present as a gift: Tie a ribbon around jar; label jar with contents and serving suggestions. If you like, use a ribbon to tie a small spoon onto jar.

Nutrition facts per 2-tablespoon serving: 39 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 17 mg sodium, 10 g carbo., 1 g fiber, and 0 g pro. Daily Values: 1% vit. A, 5% vit. C, 0% calcium, and 0% iron.

(*) Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect one or both hands with plastic bags or wear plastic gloves. Wash hands thoroughly with soap and water before touching eyes or face.

Peach Rose Jam
 

3 medium peaches — fresh
Fork
Bowl
1/3 cup sugar
1/8 teaspoon rose water — see note
4 crystallized rose petals — see recipe below
Jam jar with lid
Crystallized Rose Petals
Rose Water

Wash, Peel, and pit peaches. Mash with a fork.

Add sugar, rose water, and rose petals to mashed peaches. Mix until well blended.

Let mixture sit for 30 minutes until sugar dissolves.

Store in jam jar and keep in refrigerator. Jam will keep for 1 week.

Hot Pickled Garlic
 

3 pounds peeled fresh garlic cloves
2 1/2 cups granulated sugar
2 1/2 cups white wine vinegar
8 long thin hot red chilies (fresh or dried)
8 whole bay leaves

Sort through garlic; trim off any discolored spots or stem ends. Rinse under cold water; set aside.

Heat sugar and vinegar to a boil.

Sterilize 4 jars and lids in boiling water. When jars are cool enough to handle, fill each with garlic cloves. Insert 2 chilies and 2 bay leaves into each jar, preferably around the outside so that they can be seen. Add hot brine, leaving about 1/2-inch head space.

Wipe rims of jars clean. Screw on sterilized lids and bands according to manufacturer’s directions. Process in hot water bath 15 minutes.

Remove; let cool completely at room temperature away from drafts. Check lids to make sure proper seal has been attained. Store at least 2 weeks before using to allow flavors to develop.

Yield: 4 pints

Herbal Tarragon Vinegar
 

Clean/sterilize a canning jar. Stuff with Tarragon. heat white vinegar (or wine vinegar) to/near boiling. Pour into jar, seal, put in dark place. Strain off into another jar at a date depending on your tarragon taste tolerance – 2-6 weeks, or leave it until used. Adjust amount stuffed & time to taste. A canning jar is used primarily to reduce the likelihood of the jar cracking when boiling vinegar is poured into it.

Dill Pickles
 

Yield: 4 quarts

20 to 25 cucumbers, about 4 inches long
½ teaspoon powdered alum
4 garlic cloves
8 heads dill
4 small, hot red peppers
4 cups vinegar
1 cup pickling salt
3 quarts water

Wash fresh cucumbers thoroughly; drop into cold water and soak for 1 hour. Remove from water; wipe dry and pack into 4 sterilized jars. To each quart jar, add ½ teaspoon alum, 1 clove garlic, 2 heads dill, and 1 red pepper. Boil together vinegar, pickling salt, and water. Pour over cucumbers while hot.

**Out of a cook book, The Legendary Illinois Cookbook

Cinnamon Jelly Jars
 

2 C apple juice
4 C granulated sugar
1/2 tsp. Margarine
1/3 C red cinnamon candies
1 pouch (6 oz.) liquid pectin

Wash and sterilize canning jars and lids. In large heavy saucepan combine juice and sugar.

Stir well. Add margarine and candies. Bring to a rolling boil over HIGH heat, stirring constantly.

Stir in liquid pectin.

Return to a rolling boil, stirring constantly and boil 1 minute. Remove from heat. Skim foam from top of mixture with a large metal spoon.

Fill sterilized jars to within 1/4 inch to top. Wipe jar rims and seal jars. Yields: 4 half-pint jars of jelly

Serve Jelly over a cube of cream cheese with crackers. Great on top of bagels with cream cheese!!

Bartlett Pear Harlequin Jam
 

1-1/2 pounds NW Bartlett Pears
1 can (20 oz.) crushed pineapple
2 tablespoons lemon juice
1 package (2 oz.) powdered fruit pectin
5-1/2 cups sugar
1 jar (8 oz.) red maraschino cherries, drained and chopped

Pare, core and finely chop pears. Measure 2 cups fruit into heavy kettle; add pineapple and lemon juice. Add pectin; stir well. Bring to boil; stir constantly. Add sugar; mix well. Cook and stir over high heat until mixture comes to full rolling boil. Boil 4 minutes. Remove from heat and skim. Carefully stir in cherries. Ladle into clean, hot 1/2-pint canning jars to within 1/8-inch of tops. Seal according to jar manufacturer’s directions.

Place jars on rack in canner. Process 5 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Cool away from drafts. Remove rings from sealed jars after 12 hours.

Quantity: Makes about 8 half-pints.

Nutritional Analysis: Per Serving: 633 Cal., 0.6 g pro., 0.5 g fat (1% Cal. from fat), 171.2 g carb., 0 mg chol., 3.12 g fiber and 2 mg sodium

Make Spinach Roll Ups Recipe
16 ounces softened cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 packet dry ranch dressing mix
3 slices cooked bacon, crumbled
2 (10-ounce) packages frozen spinach, thawed and well-drained
8 large flour tortillas

In a medium bowl, combine cream cheese, mayonnaise, sour cream, ranch dressing mix, bacon and spinach; spread equally on each tortilla. Roll up tightly; wrap in plastic wrap. Chill, then slice. Makes 10 to 12 servings.
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Source: Houston Chronicle – Dec. 11, 2001

Make Southern Bayou Slaw Recipe
1 gallon chopped cabbage
1 or 3 green peppers bell, chopped
1 12oz. jar sweet green relish
1 4 oz jar pimientos and juice
1 teaspoon black pepper
1 1/2 cup vinegar
1 cup sugar
3 teaspoon salt
1 cup tomatoes or juice

Mix well all ingredients, except cabbage and peppers, then combine. Store and serve. This makes a lot, but it keep forever in the fridge.
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Source: Chef Ben

Make Potatoes Concannon Recipe
4 cups cooked seasoned mashed potatoes
1 tablespoons onion flakes or chopped fresh onion
1 3 ounce package cream cheese
1/2 teaspoon garlic salt optional
2 teaspoons paprika
1 8 ounce carton sour cream
grated parmesan cheese

Mix all ingredients together thoroughly except for the grated parmesan cheese. Place mixture in a buttered casserole. Sprinkle very generously with the cheese. Bake at 350 degrees for 30 minutes.

Note, these potatoes are especially good if you prepare them ahead of time and store them in the refrigerator. All you have to do is pop them in the oven and be sure that they are thoroughly heated before serving. I have prepared this casserole using instant mashed potatoes as well as regular potatoes and it has worked equally well. Don’t skimp on the grated parmesan cheese on top.
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Source: Braille Monitor July 1984

Make Potatoes & Cottage Cheese Recipe
6 medium potatoes, thinly sliced
1 cup sour cream
2 cups cottage cheese
2 teaspoons salt
1-1/2 teaspoons grated onion
1 small clove garlic, minced
1/2 cup shredded American cheese
dash paprika

Mix first 6 ingredients together. Pour into greased pan. Sprinkle cheese on top. Sprinkle paprika on top of the cheese. Bake at 350 degrees for 40-45 minutes.
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Source: Nancy Carol Elder

Make Potato Salad Without Potatoes Recipe
1 pound saltine crackers, crushed
1 cup celery, chopped
1 cup onions, chopped
1 cup sweet relish
2 dill pickles, chopped
6 large boiled eggs, chopped
1 can black olives, chopped
1 cup green stuffed olives, chopped
1 cup green onions, chopped
2 to 3 cups mayonnaise
1 teaspoon horseradish sauce or to taste
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
salt to taste

Mix all ingredients in large bowl. Serve.

Justin Wilson prepared this dish on his show. Had to try it! Good!
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Source: Nancy Carol Elder

Make Popcorn Salad Recipe
3/4 cup mayonnaise
1 cup diced celery
1-1/4 cups (5 oz.) shredded cheddar cheese, divided
1 can (8 oz.) sliced water chestnuts, drained
3/4 cup crumbled cooked bacon, divided
1/4 cup shredded carrots
2 tablespoons minced chives
6 cups popped popcorn

In a large bowl, combine mayonnaise, celery, 1 cup cheese, water chestnuts, 1/2 cup bacon, carrots and chives; mix well. Add popcorn; stir to coat. Spoon into lettuce-lined bowl. Top with the remaining cheese and bacon. Serve immediately.

Note: 1/2 cup of unpopped kernels equals about 4 cups popped popcorn.

This salad is a surprise! Tastes great and you have part of your nutrients for the day!
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Source: Nancy Carol Elder

Make Molasses Baked Beans Recipe
5 to 6 cans pork and beans ( 1-lb. each )
1 can tomatoes, chopped, undrained ( 1-lb. )
1-1/2 cups ketchup
1 cup butter or margarine, melted
2 large onions, chopped
1/2 cup brown sugar
1/2 cup molasses
1 tablespoon salt
1 tablespoon liquid smoke or barbecue sauce

Mix all ingredients together. Bake, covered at 350 degrees for 2 to 2-1/2 hours or until beans reach desired consistency, stirring occasionally.

Prepared this dish for Mother’s Day. Everyone requested the same recipe for Memorial Day weekend.
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Source: Nancy Carol Elder

Make Microwave Mushroom Pâté Recipe
2 cups chopped green onions
8 ounces mushrooms, cleaned
3 envelopes unflavored gelatin, softened in 1/4 cup warm water
1 (1-ounce) cube beef bouillon, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk

In a food processor, process green onions until finely chopped. Add mushrooms; pulse until finely chopped. Place in a microwave-safe bowl, cover and cook on high 6 minutes or until soft. Stir in gelatin, bouillon, salt and pepper. Let stand 5 minutes; stir in milk. Pour into a mold lined with plastic wrap. Refrigerate until firm. Makes 16 servings.
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Source: Houston Chronicle – Dec. 11, 2001

Make Louisiana Corn Pudding Recipe
1 large onion, chopped
1 large can yellow cream corn
1/2 to 3/4 cup yellow cornmeal
2 cups milk
1 egg
6 teaspoons oil
Salt, pepper, tabasco
bread crumbs or crackers
butter

Sauté chopped onion in oil until brown, add corn, and season (Cajun style). Add cornmeal and milk. Remove from heat — add egg. Pour into a greased casserole. Cover with bread or cracker crumbs and dot with butter. Bake at 350 F for 30 minutes. The secret is to stir constantly.
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Source: David Murphy, Reliant Energy HL&P

Make Italian Stuffed Mushrooms Recipe
1 dozen very large white mushrooms
2 tablespoons olive oil
2 garlic cloves
1 cup cooked crumbled hot Italian sausage
1/2 cup breadcrumbs
2 tablespoons red wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Salt and ground black pepper to taste
3 tablespoons freshly grated Parmesan cheese

Scrub mushrooms. Remove stems; chop stems. Heat oil in a skillet. Add garlic; cook one minute. Add sausage and mushroom stems; heat through. Add breadcrumbs, wine, parsley and basil. Season with salt and pepper. Fill caps with sausage mixture. Sprinkle cheese on top. Bake 15 minutes. Makes 6 to 8 servings.
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Source: Houston Chronicle – Dec. 11, 2001

Make Green Bean Salad Recipe
2 cans French-cut green beans, drained
2 green onions, chopped
1/2 cucumber, chopped
1 teaspoon dill weed
1/2 cup sour cream
1/3 cup mayonnaise
salt and pepper to taste

Mix all ingredients together. Chill.

My sister-in-law has been serving this salad on Father’s Day for years.
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Source: Nancy Carol Elder

Make Gloria’s Heavenly Sweet Potatoes Recipe
3 extra large sweet potatoes, peeled and cooked
1 stick of butter (1/4 pound)
2 eggs, beaten
1 cup evaporated milk
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon vanilla
1/2 cup chopped pecans
3/4 cup miniature marshmallows
Preheat oven to 350 F.

Blend sweet potatoes with butter, eggs and evaporated milk. Blend in remaining ingredients. Pour mixture into lightly greased baking dish. Bake 25-30 minutes.

Topping: Mix 1 stick butter with 1/2 cup brown sugar. Spread mixture lightly over sweet potatoes. Sprinkle with at least 1/2 – 3/4 cup chopped pecans, 3/4 cup Grape Nuts cereal and 1/2 to 3/4 cup miniature marshmallows. Return dish to oven for 15-25 more minutes. Will be lightly brown.
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Source: Katherine Ammer

Make Dressed Up Greenbeans Recipe
2 cans of greenbeans (do not drain)
1 Tbs. chopped proscuitto
1 shallott, chopped
1 tsp. garlic powder
1 Tbs. oil
1/2 tsp. sugar
salt and pepper to taste

In a pot add all ingredients, mix well. Bring to a boil then simmer on medium low for 45 minutes to 1 hour.
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Source: Gale Sanders

Make Cold Broccoli With Hazelnuts Recipe
1 pound fresh young broccoli
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
2 tablespoons rice vinegar
1/4 cup chopped hazelnuts

Cook broccoli in boiling salted water until tender but not mushy. Drain and allow to cool; cut into bite-size pieces. In a small bowl, combine mustard, mayonnaise and rice vinegar. Mix well; season with salt. Add to cooled broccoli; toss lightly. Toss broccoli with dressing; place on a platter. Refrigerate until ready to serve. Sprinkle with chopped hazelnuts before serving. Makes 4 to 6 servings.
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Source: Houston Chronicle – Dec. 11, 2001

Make Cheese Hash Brown Casserole Recipe
1 ( 40-oz. ) pkg. frozen hash browns
1 pt. half and half
2/3 lb. Velveeta cheese
1 ( 8-oz. ) pkg. grated Cheddar cheese
3/4 cup margarine

Melt cheese and margarine. Add half and half. Pour over thawed potatoes which have been placed in a 9×13-inch baking dish. Let stand for 1 hour. Bake at 350 degrees for 1 hour.
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Source: Nancy Carol Elder

Make Candied Sweet Potatoes Recipe
2 medium size sweet potatoes, peeled and cut into chunks
1 cup water
1/4 cup sugar
1/4 cup packed light brown sugar
4 tablespoons unsalted butter
11/2 tsp. Vanilla extract
Juice and grated rind from an1/8 of lemon

Combine potatoes, sugar, water and 2 tablespoons of butter, vanilla, juice and rind. Cover and cook for 30 minutes over medium heat for 30 stir occasionally. Uncover and cook till potatoes are fork tender, about 10 minutes. Add remaining butter and stir until melted. Cook until soft and thick.
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Source: Paul Prudhomme

Make Broccoli-Corn Casserole Recipe
16 oz. can creamed corn
10 oz. pkg. frozen chopped broccoli
1 egg, beaten
1/2 c. crushed saltines (12)
1 Tbsp. minced onion
2 Tbsp. melted butter
1/4 c. crushed saltines(6)
1/2 tsp. salt

Cook & drain broccoli. Combine corn, broccoli, egg, 1/2 c. crackers, onion, 2 Tbsp. melted butter, salt & pepper. Turn into 1 qt. casserole. Combine the 1/4 c. crackers with 1 Tbsp. remaining butter. Sprinkle over vegetable mixture. Bake, uncovered at 350 degrees for 35-40 minutes. Serves 8. (Double for larger crowd).
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Source: Ruth A. Burbage
This is a sample recipe of many great recipes which come in Ruth’s monthly newsletter. Ruth has also created several cookbooks. For more information, contact Ruth at ruthhappycook@msn.com .

Make Apple Onion Cheese Gratin Recipe
1 cup milk
1 tablespoon butter
1 tablespoon unbleached white flour
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Pinch of ground cloves
4 cups peeled, cored and sliced apples, such as Mutsu
1 cup chopped onions
2 cups grated Cheddar or Gruyere cheese
1 cup chopped walnuts
1 cup bread crumbs

Preheat oven to 350 F. Lightly oil an 11-inch x 7-inch baking dish. In a small pot, scald milk, bringing it almost but not quite to a boil. In another small pot, melt butter and whisk in the flour. Slowly add scalded milk, whisking continuously until sauce starts to thicken. Add the nutmeg, salt and cloves and stir for about a minute, until thick. Remove from heat and set aside.

Spread apples and onions evenly in prepared baking dish. Sprinkle on grated cheese and pour sauce over top. Scatter on walnuts and bread crumbs (for a slightly sweeter gratin, mix 2 tablespoons brown sugar with bread crumbs.)

Bake uncovered for 45 minutes, until top is golden and crisp. Serves 4-6.
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Source: Moosewood Restaurant New Classics
Galveston County Daily News

Make Tuna In The Soup Recipe
1 (9-inch) baked pie shell
1 (3-oz.) can French fried onions
1 can tuna, drained
1 cup thinly sliced celery
1/4 teaspoon onion powder
1 (4-oz.) can mushrooms, drained
1 can condensed cream of celery soup

Mix 1/2 can of the French fried onions with all the other ingredients. Spread into the baked pie shell. Bake at 350 degrees for 25 minutes. Spread the rest of the onions over the top and bake 5 minutes longer.

Good tasting dish and fun for the kids to bake.
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Source: Nancy Carol Elder

Make Sweet Potato Soup with Rum Cream Recipe

1 1/2 tablespoons butter or margarine
1 small onion, chopped
4 1/2 cups chicken broth
3 medium-size sweet potatoes, peeled and cubed (1 3/4 to 2 pounds)
2 tablespoons maple syrup
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
1/2 teaspoon curry powder
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Pinch ground nutmeg
Pinch ground red pepper
Rum Cream (see below)
Garnish: fresh thyme sprigs

MELT butter in a Dutch oven over medium-high heat; add onion, and sauté until tender. Stir in chicken broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or until potato is tender. Remove and discard thyme sprigs. Cool slightly.

PROCESS mixture in batches in a blender until smooth, stopping to scrape down sides. Return to Dutch oven, and stir in whipping cream and next 4 ingredients. Cook over low heat, stirring occasionally, until thoroughly heated. Serve with Rum Cream; garnish, if desired. Yield: 8 cups. Prep: 35 min., Cook: 40 min.

RUM CREAM:

1/2 cup whipping cream
1/8 teaspoon grated lemon rind
1/4 teaspoon fresh lemon juice
1 1/2 tablespoons dark rum

BEAT all ingredients at high speed with an electric mixer until soft peaks form. Yield: 1 cup. Prep: 3 min.
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Source: Susanna Freeman

Make Sweet Potato Minestrone Recipe
4 cans ( 14-1/2 ounces each ) low-sodium beef broth
3 cups water
2 medium sweet potatoes, peeled and cubed
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons Italian seasoning
6 cups shredded cabbage
1 package ( 7 ounces ) small pasta shells
2 cups frozen peas

In soup kettle or Dutch oven, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Add the cabbage, pasta and peas; cook for 8-10 minutes or until the pasta and vegetables are tender.

A good soup, that is lighter on calories, fat and sodium.
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Source: Nancy Carol Elder

Make Steak and Potato Soup Recipe
1 pound sirloin steak, cubed
4 medium potatoes, cubed
4 medium carrots, sliced
1 small onion, chopped
1 stalk celery, chopped
parsley to taste
1 1/2 large cans beef broth
1 1/2 cups crushed tomatoes (may use, 1 cup tomato sauce)
salt and pepper to taste

Brown steak and add the next 5 ingredients. Cover with water and add beef broth and tomatoes. Season with salt and pepper. Simmer covered, till tender.

Warms you up on a cold winter night!
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Source: Nancy Carol Elder