Our Frugal Blogger and Author Wendi Meredith is back to help you save money with some easy and inexpensive side dishes.
MILLION DOLLAR PICKLES
1 gallon hamburger dill chips
5 lb. sugar
2 oz. Tabasco sauce
garlic cloves to taste (10-15)
Drain and discard liquid from chips. Alternate layers of chips and remaining ingredients
in jar. Secure lid tightly; turn jar upside down 12 hours. Turn jar back for another 12 hours.
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RANCH CRACKERS
1 tsp. dill weed
1 tsp. garlic salt
1 pkg. dry ranch salad dressing mix
1/2 - 3/4 c. oil
1 bag oyster crackers
Mix seasonings and oil well in gallon-size plastic bag. Add crackers and toss well to
coat. Turn on paper towels to absorb excess oil.
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COLORFUL RELISH DIP
1 green pepper, chopped
1 onion, chopped
1 15 oz. can black eyed peas, rinsed and drained
1 15 oz. can white hominy, rinsed and drained
1 15 oz. can yellow hominy, rinsed and drained
1 15 oz. can black beans, rinsed and drained
8 oz. Italian salad dressing
Toss all ingredients well; refrigerate and serve with tortilla chips or crackers.
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FRUIT DIP
8 oz. softened cream cheese (or 10 oz. Philly cooking creme 'original' flavor)
7 oz. marshmallow cream
cinnamon
Using mixer, combine cream cheese and marshmallow cream well.
Chill until ready to serve; sprinkle with cinnamon.
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MINTS
2 lbs. powdered sugar
8 oz. softened cream cheese
1 tsp. mint flavoring or 1/4 tsp. peppermint oil
food coloring
granulated sugar
Mix sugar into cheese gradually with fork, then add flavoring and food coloring.
Refrigerate until firm. Working with small amounts, press into shaped mint molds
dusting with granulated sugar before and after each mint. Remove mints and place
on wax paper until dry...approximately 2 hours. Store in tightly covered container.
Mints may be frozen up to six months. Yield: 200-250 mints depending on individual
mold size.
If you want to learn more of Wendi's secrets check out her blog: www.TheArtOfFrugality.blogspot.com or find her on facebook.
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