Frugal Recipes: Melon Pickle Recipe
Spicy Melon Pickles
Author: Lori Forster
Prep time:
Cook time:
Total time:
Serves: 5 12oz jars
  • 13 c. cantaloupe, cut into 1″ balls or cubes
  • 3 c. vinegar
  • 2 c. water
  • 2 sticks cinnamon
  • 2 t. whole cloves
  • 1 t. whole allspice
  • 1 t. ground nutmeg
  • 4½ c. sugar
  1. Combine vinegar, water and spices in a large sauce pot. Bring to a boil.
  2. Reduce heat and simmer five minutes. Remove from heat; add melon; and let stand 1½ to 2 hours. Add sugar to sauce pot. Bring to a boil, stirring to dissolve sugar.
  3. Reduce heat and simmer 45 minutes or until cantaloupe becomes slightly transparent.
  4. Pack melon balls into hot jars, leaving quarter inch head space.
  5. Pour hot syrup over lemon balls, leaving quarter inch head space.
  6. Remove air bubbles.
  7. Adjust caps.
  8. Process 10 minutes in boiling water bath.


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Frugal Recipes: What to do with Overripe Kiwi

If you ever find yourself lucky enough to get a bunch of Kiwi on sale – eat it up, OR let it get a few days old, and make these!

Kiwi Muffins/Bread
Author: Lori Forster
  • 10 overripe kiwi
  • 5 C. all purpose flour
  • 2 1/2 C. sugar
  • 1/4 C. brown sugar
  • 2 1/2 tsp. baking soda
  • 2 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 5 eggs
  • 2 1/2 C. Milk
  1. In a bowl, sift flour, and spices. Add both sugars. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in kiwi. Fill sprayed/greased muffin pan three-fourths full per cup. Bake at 425 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 50 muffins. Cook and freeze.


Overripe KiwiKiwi choppedKiwi MuffinsKiwi Bread MixedKiwi Bread CookingKiwi Muffins

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Frugal Recipes – What to do with Overripe Tomatoes

Don’t despair when your garden starts producing more tomatoes than you can use in a day! Let them sit aside and get nice and ripe, then make soup!

Tomato Cream Soup
Author: Lori Forster
Serves: 2
  • 1 Tbs olive oil
  • 4 overripe tomatoes, diced
  • 1/2 shallot, minced
  • 3/4 tsp garlic salt
  • 1/8 tsp pepper
  • 1/2 tsp paprika
  • 1/2 C. whipping cream
  1. Heat oil, then turn heat to medium.
  2. Saute shallots, but do not brown.
  3. Add tomatoes, garlic salt, pepper, and paprika.
  4. Cook 10 minutes or until tomatoes begin to fall apart.
  5. Put into food processor, and mix on medium for 3 minutes.
  6. Pour mixture through strainer to remove skins and seeds.
  7. Reheat if needed.
  8. Serve with Grilled Cheese or crusty bread. Makes 2 servings


Tomato Soup Ingredients Slice Tomatoes Tomatoes Cut Shallot Cook shallot in oil Tomatoes in Pan Tomatoes Seasoned in pan Cooked tomatoes in food processorTomato soup - blended Tomato Soup - straining Tomato Soup

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