Thrifty Recipes Blog - Living On Food Banks

Slow Cooked Ham

1/23/2021

Entertaining doesn't get much easier than serving this tasty five-ingredient ham from the slow cooker. And the leftovers are delicious in casseroles!

1/2 cup packed brown sugar
1 teaspoon ground mustard
1 teaspoon prepared horseradish
2 tablespoons plus 1/4 cup cola, divided
1 fully cooked boneless ham (5 to 6 pounds), cut in half

In a small bowl, combine the brown sugar, mustard, horseradish and 2 tablespoons cola. Rub over ham. Transfer to a 5-qt. slow cooker; add remaining cola to slow cooker. Cover and cook on low until a thermometer reads 140°, 6-8 hours.

Outdoor Cooking

Thanksgiving: Creamy Macaroni and Cheese

11/26/2020

Happy Thanksgiving to all! My son wanted a side of macaroni and cheese this year so I dusted off an old recipe file and dug out an old family favorite. This version has a bit more milk than most but don't be fooled! It makes the creamiest macaroni and cheese on the planet.

My favorite by far is the awesome Velveeta macaroni and cheese. But, with the price of that block of cheese needed to make the recipe, I mine as well get steak. So we reverted back to the old homemade style and were quite pleased with the results. This feeds a good amount of people, and you can be proud to set this at the table.

Don't forget:

Thanksgiving GREEK Turkey
Homemade Sausage Stuffing
Homemade Candied Sweet Potatoes
Sesame Green Beans

8 oz. elbow macaroni
2 cups shredded sharp cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tab. flour
3 tab. butter
1/2 cup bread crumbs
1 pinch of paprika

Cook macaroni according to package direction. I leave mine a bit al dente. In a saucepan over medium heat, melt butter and stir in enough flour to make a roux. You don't want this roux too thick, just enough flour added to slightly thicken. Add milk stirring constantly and cheeses. Put macaroni in casserole dish and pour sauce over top. Stir well.

Melt butter in skillet over medium heat. Add breadcrumbs and brown. Sprinkle over top of macaroni. Sprinkle with a little paprika. Bake at 350 degrees for 30 minutes.

Christmas: Peas and Prosciutto

12/28/2019

Prosciutto goes on sale every year the week of Christmas. It is one very expensive lunch meat, but so worth the purchase. I asked for six slices, the cost was less than $3.

I made this side dish visiting my brother's pre Christmas event. There was not a scrap of pea left once everyone went through the buffet.

1 tablespoon olive oil
4 to 8 thin slices prosciutto, julienned
1/2 cup sliced fresh mushrooms
2 cups frozen peas, thawed
1 small onion, chopped

In a large skillet, heat oil over medium heat. Add prosciutto; cook and stir until heated, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, peas and onion in drippings until tender, 5-7 minutes.

Sprinkle with prosciutto.

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Christmas: Simple Irish Creme

12/15/2019

Holidays making you feel a bit overwhelmed today? How about making yourself something quick and enjoyable that can be stored in your fridge for weeks? This way, all you need to do is take a little snippet anytime those feelings of aloofness take their grip and hold on tight.

And, if for some reason your finances don't allow much gift giving, believe it or now you can make several pint size jars of this to give out to friends and family for Christmas. By jaunting to Aldi you can get all these ingredients, except for whiskey, for pennies. What delightful gifts they make!

This recipe is at least 20 years old. So, you can bet it is the best on the internet!

1 3/4 cup Irish whiskey
1 can condensed milk
1 cup cream or half and half
4 whole eggs (don't worry whiskey kills any bacteria)
1/2 tsp. almond extract
2 tsp. instant coffee
1/2 tsp. vanilla
2 tab. chocolate syrup

Put in blender and whip well. Pour into containers and keep in refrigerator. Enjoy!

WAFT

Christmas: Gourmet Latkes

12/15/2019

You don't have to be Jewish to make this traditional fare on Christmas Eve. These are by far the tastiest latkes you'll ever lay eyes on. Best of all, they can be whipped up in a flash if you have a food processor.

The trick is to be sure you squeeze the potatoes thoroughly before frying. This makes the crispiest latkes with soft pillow insides. Give these a try this year and bring on the good luck!

2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1/4 bunch of cilantro, chopped
1/4 bunch of parsley, chopped
1 tsp. chopped garlic
1 egg, lightly beaten
1/3 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
Oil for deep-fat frying

Coarsely grate potatoes and onion; drain by squeezing any liquid. Place in a bowl; add green onions, egg, cilantro, parsley, garlic, salt and pepper.

In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.

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Triple Cranberry Sauce

11/30/2019

Here's a nice change to a traditional side dish for Thanksgiving. With just a few extra ingredients, you add can a bit of pizzazz to your holiday fare.

1 package (12 ounces) fresh or frozen cranberries
1 cup thawed cranberry juice concentrate
1/2 cup dried cranberries
1/3 cup sugar
3 tablespoons orange juice
3 tablespoons orange marmalade
2 teaspoons grated orange zest
1/4 teaspoon ground allspice

In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes.

Remove from the heat; stir in the orange juice, marmalade, orange zest and allspice. Transfer to a small bowl; refrigerate until chilled.

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Holiday Mashed Potatoes

11/30/2019

If you're bringing a side dish this holiday season, than this is it! You can bet it will be the most requested side dish during future events, too.

Thrifty, fast, and easy to put together, this one is a winner. It sets its regular mashed counter part in the dust.

5 pounds potatoes, peeled and cubed
1 cup sour cream
1 package (8 ounces) cream cheese, softened
3 tablespoons butter, divided
1 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon pepper

Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook until very tender, 20-25 minutes; drain well.

In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.

Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350° until heated through, 20-25 minutes.

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Grilled Apple-Brined Turkey

11/30/2019

A reprint of recipe published many years ago makes a delicacy this Thanksgiving season.

With just a little prep you can be ready to pop this bird in the oven on Thanksgiving morning. This one is a definite show-stopper.

2 quarts unsweetened apple juice
2-1/2 cups packed brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 quarts cold water
1 turkey (12 to 14 pounds)
2 tablespoons canola oil

To make the brine, in a large kettle, combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the brine to room temperature.

Remove giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally.

Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together.

Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 2-1/2 to 3 hours longer. Cover and let stand for 15 minutes before carving.

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Thanksgiving: Candied Sweet Potatoes

11/28/2019

Good morning, and a Happy Thanksgiving to your family! I am prompted at this moment to remember all the things I'm thankful for. Despite a tumultuous past six months, my immediate family is healthy and happy. Unfortunately, I recently lost my brother last week, and I am reminded how life slips by so quickly. Take time to hug those you love today and keep them close to your heart.

I always have pancake syrup on hand that I get free, and incorporated this into my sweet potatoes last year. It was delicious!

4 pd. of sweet potatoes, peeled and cubed
1/4 cup of pancake syrup
1/2 stick of butter cubed
2/3 cup brown sugar packed
1 tsp. cinnamon
Sprinkling of salt
2 cups of marshmallows
Nuts if desired

Boil potato cubes until tender, about 15 minutes. Drain, or use canned. Place potatoes in a 2 quart casserole dish or 13 by 9 inch pan. Top with syrup, butter, brown sugar, cinnamon, and salt. Bake for 15 min. on 350. Take out of oven and top with marshmallows and cook until marshmallows are golden brown. I found by baking the toppings first, there is no need to get another saucepan out and combine sugared ingredients on the stove top.

Loyal Hana

Luscious Giblet Gravy

11/28/2019

I'm back and sharing my giblet gravy recipe to lace your turkey and mashed potatoes. This sauce is delightfully rich and creamy, yet has little fat in it. There is nothing like homemade gravy during turkey day. Start by dragging out those giblets and neck. We're going to make our own stock that takes minutes!

I purchase my Herbs De Provence from my local bulk health food store, Loves. This gem costs just a bit over $1 for a full ounce that smells heavenly. If you can't find this blend locally, you can make your own Herbs De Provence. These herbs can be used on poultry and other roasted meats. Your kitchen will bring on an all new air when these spices are engaged.

Giblets from turkey
Neck from turkey
1 Bay Leaf
1 tsp. Herbs De Provence
3 cups of water
1 cup of turkey drippings (when bird is removed)
1/3 cup cold water
3 tab. cornstarch
Salt and Pepper

Cook turkey neck and giblets in water, herbs, salt, and pepper to taste. Let mixture slow simmer for 1 hour. Strain and take out neck and giblets. Chop giblets and replace in broth. Put neck aside for later consumption. Mix water with cornstarch and add to simmering broth with giblets. Take 1 cup of turkey drippings and remove fat with spoon. Put into giblet gravy simmering. Taste and season with more salt and pepper until desired results are attained. Serve immediately.

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