Summertime Recipes: Freezer Corn

FREEZER CORN - Yields approx 10 cups per dozen ears.

Now is the time corn is on sale, and last year many of you enjoyed my Mother-in-Law's quick and easy way to do it so here's the guide for you again to enjoy. This is the perfect time of year to buy it and then freeze it for winter plus it's yummy! Head to your local farmstand, gather your friends and get shucking!

A favorite recipe of mine is Freezer Corn. The slickest trick I learned was to use an angel food cake pan and an electric knife. Holding the corn in the center of the pan, use an electric knife to slice down the sides and allow the kernels to just fall into the pan – it is quick and easy and minimal mess!!!!

The recipe is:
9 cups raw corn (approximately 20-24 ears, depending on size)
2 cups water
1/3 cup sugar
2 teaspoons salt

• Bring all to a rolling boil (actually the sides just boil).
  
• Take from stove and let stand to room temperature.
• Divide corn and juice into containers. For my family, I just measure 2 servings (1/2 c. each=1 cup) into ziploc sandwich bags. Then I place the bags into a cake pan and put in the freezer.
• When they are frozen (may take a couple of days), I take the bags from the pan and transfer them to a Ziploc freezer bag. The amount of servings depends on how much you put into each bag or container.
• When you go to eat it later, just heat it up without water in the microwave or a pan.
  

Read more...

Frugal Banana Ideas

Chiquita bananas are 3 pounds for $1 at Ultra Foods and Town & Country begging the question: What do you make when bananas are crazy cheap?

How about a little banana bread that you can freeze...
Or something else? Leave a comment and let us know..............

Read more...

Freezer Corn

FREEZER CORN - Yields approx 10 cups per dozen ears.

Now is the time corn is on sale, and last year many of you enjoyed my Mother-in-Law's quick and easy way to do it so here's the guide for you again to enjoy. Gather your friends and get shucking!

A favorite recipe of mine is Freezer Corn. The slickest trick I learned was to use an angel food cake pan and an electric knife. Holding the corn in the center of the pan, use an electric knife to slice down the sides and allow the kernels to just fall into the pan – it is quick and easy and minimal mess!!!!

The recipe is:
9 cups raw corn (approximately 20-24 ears, depending on size)
2 cups water
1/3 cup sugar
2 teaspoons salt

• Bring all to a rolling boil (actually the sides just boil).
  
• Take from stove and let stand to room temperature.
• Divide corn and juice into containers. For my family, I just measure 2 servings (1/2 c. each=1 cup) into ziploc sandwich bags. Then I place the bags into a cake pan and put in the freezer.
• When they are frozen (may take a couple of days), I take the bags from the pan and transfer them to a Ziploc freezer bag. The amount of servings depends on how much you put into each bag or container.
• When you go to eat it later, just heat it up without water in the microwave or a pan.
  

Read more...

Frugal Recipe: Chili Casserole

Never, not one time, ever as far as I can remember have I ever created a recipe until last week. It got cool around here and the minute that happens Hubs and I are both in the mood for chili. The problem? I make a huge batch and then don't want to eat it ten times that week! So I came up with a new variation on an old fave. You may have thought of this before but for me it was a new one. Frugal, nutritious, and used up leftovers. Score!!!
Ingredients
Chili
Whole wheat biscuits
Shredded cheese

Directions
Make chili as normal. Eat one night. :>)
Use leftovers to make chili casserole. Place chili in oven-proof dish. Add as many biscuits as needed to the top.
Cook as per biscuit recipe.
Take out two minutes early and add cheese then pop back in oven.
Yum!

Best yet? I made another one to save for later and froze it!

Read more...

English Recipe Corner

Each week my Mum comes up with a scrumptious English recipe for us all to try. This week it's in keeping with our theme and will easily freeze. Thanks, Mum!

DATE AND WALNUT CAKE

3/4 POUND FLOUR
6 OZS MARGARINE
1 POUND DATES AND WALNUTS
1/2 POUND SUGAR
2 TABLESPOONS SYRUP
1/2 cup OF MILK
1 ROUND TEASPOON BICARBONATE
1/2 cup OF HOT WATER
1 EGG

1. MIX DRY INGREDIENTS FIRST
2. MIX WET INGREDIENTS
3. ADD ALL INGREDIENTS TOGETHER
4. GREASE 2 1 POUND LOAF TINS AND PLACE HALF MIXTURE IN EACH TIN
5. PLACE IN OVEN GAS 3 325 DEGREES ELECTRIC AND BAKE FOR 1 HOUR TILL FIRM TO TOUCH
6. TURN OUT AND LEAVE TO COOL
7. FREEZE WHOLE
8. WHEN USING SLICE AND BUTTER EACH PIECE

Read more...

Sara's Recipes

Sloppy Joe's

1 lb ground beef

1/2 onion, chopped

1/4 c water

1 Tbsp worcestershire sauce

1 Tbsp vinegar

1 tsp mustard

2/3 c ketchup

2 Tbsp brown sugar

Brown beef and onion until cooked through. Combine remaining ingredients and simmer for 30 minutes or until thicker. Serve on your favorite bun.

Turkey Chili

1 lb ground turkey (or ground beef)

2 small onions, diced

1 green pepper, diced

1 Tbsp jalapenos, diced (optional)

1 - 14 oz can Mexican-style tomatoes

2 - 8 oz cans tomato sauce

2 Tbsp cumin

2 Tbsp chili powder

1 tsp salt

1/2 tsp cayenne pepper

1/2 tsp paprika

1 - 14 oz can kidney beans, drained and rinsed

1 - 14 oz can black beans, drained and rinsed

1/2 c water

Cook ground meat with onions and peppers. Drain excess grease and add tomatoes, seasonings and water - bring to a boil. Add beans, cover and simmer 1-2 hours. Serve with your favorite toppings (cheese, sour cream, crackers, etc.)

In case you missed it..........3 friends and I did a meal swap of meals that can all be frozen. For more scoop, check this out. I'll be showing soon how you can do your own.
Stacey's Recipes are here.

Read more...