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Recipe File: Special Occasions

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​Asparagus, Bacon & Onion Dip

Ingredients:
Sour cream
grilled bacon
shallots  
asparagus cuts

Method:
Roughly chop the bacon and shallots. Mix in the drained asparagus cuts and sour cream. Bamix or blend in the food processor until smooth. Serve in a Cobb loaf with the centre cut out (see Spinach Loaf further on).  

Contributed by Ruth, Victoria, 18th July 2009
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avocado dip 1

Mash ripe avocado with lemon juice. Finely chop onion, garlic - optional - and stick celery finely chopped also. Add a roughly chopped tomato, pickle relish - optional, pinch cayenne pepper, salt, pepper and paprika.  

Contributed by Ruth, Victoria, 18th July 2009
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avocado dip 2

 Mash 2 avocados with lemon juice and black pepper. Place in a dish. Top with sour cream mixed with taco mix. Top with grated cheese, tomatoes and shallots. Serve with corn chips. 

Contributed by Ruth, Victoria, 18th July 2009
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bacon & onion quiche

Ingredients:
Pastry:
oil or melted butter
2 cups plain flour
150g butter chopped
3-4 tabs milk
lain flour-extra
or alternatively use ready rolled shortcrust or puff pastry.

Filling:
3 rasher bacon, rind removed
2 teas oil
1 onion thinly sliced,
salt & pepper to taste,
¼ teas mustard powder,
1 cup milk,
2 eggs lightly beaten,
1/2 cup cream,
2 tabs finely chopped chives,
1 cup grated cheddar cheese.

Method:
Pastry: Brush two 12 cup deep patty tins with melted butter or oil. I used the shallow tins as these were for savouries. Place flour & butter in a food processor bowl. Process for 10-15 secs or until mixture is fine and crumbly. Add milk, process a further 10-15 seconds or until mixture just comes together. Turn out onto a lightly floured surface. Knead dough lightly until smooth. Roll our pastry to 2mm thickness. Using an 8cm cutter, cut pastry into rounds. Ease pastry rounds into prepared tins. Refrigerate 30 mins.

Filling: Preheat oven to mod 180ºC. Chop bacon. Heat oil in frying pan, add onion, bacon, salt, pepper & mustard. Cook over medium heat for 3-5 mins or until onion is golden and bacon slightly crisp. Cool slightly. Combine milk, eggs, cream and chives, mix well. Divide the bacon mixture evenly between the pastry cases. Pour the egg mixture on top and sprinkle with cheese. Bake for 15 mins or until golden. Stand the quiches in their tins for 5 mins. Remove and serve warm.

Note: Pastry shells can be prepared up to 4 hours ahead. Assemble the filling & bake the quiches just before serving. If preferred, fresh smoked salmon may be used in place of the bacon. Add the salmon to the egg mixture.  

Contributed by Ruth, Victoria, 18th July 2009
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beetroot dip

Ingredients:
425g can beetroot, drained
1 tsp ground cumin
1 tbsp finely chopped dill sprigs (could use chives, finely chopped spring onion / garlic)
1 cup plain yoghurt

Method:
Process until combined. Serve with melba toast, Turkish bread or dry biscuits.
 
Contributed by Ruth, Victoria, 18th July 2009
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capsicum dip

Ingredients:
2 small tins capsicum
½ cup each sugar and
1/2 cup brown vinegar
crushed garlic - optional
250g  - 500g block cream cheese

Method:
Mix altogether in a saucepan and bring to the boil, simmer for 1 hour stirring and checking that it doesn’t catch and burn, let cool. When cool pour over a 250 - 500 g block of cream cheese, serve with biscuits. I am told you can use fresh capsicum either red, yellow, black and orange but not the green as it is a little bitter when cooked. Cook the same as above plus more than you need say double or triple the recipe then you can freeze in portion sizes and microwave when you want to use it at a later date.

Contributed by Ruth, Victoria, 18th July 2009
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cheese & artichoke dip

Ingredients:
1 bunch of shallots or small onion or chives
8 cloves garlic
250 grams cream cheese
1 cup grated tasty cheese
1 small tub sour cream
1 can artichoke hearts

Method:
Fry shallots and garlic until lightly browned, add cheeses and cream then artichokes, mix well. Place in a hollowed out Cobb loaf in a moderate oven with the bread pieces arranged around the loaf and heat for 30 minutes. Serve warm.   

Contributed by Ruth, Victoria, 18th July 2009
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cheesy meatballs

This is a good recipe that can be made ahead and frozen to reheat in oven when needed.

Ingredients:
1kg mince
1 large onion, grated
2 cups fresh breadcrumbs
125g parmesan cheese
2 eggs, lightly beaten
salt and pepper to taste

Method:
Place all ingredients in a bowl and mix lightly and evenly (helps to mix the mince in after the other ingredients) or use a food processer. Roll into walnut-sized balls and place in one layer on lightly-greased baking trays. Bake at 190o for 20-30 minutes, until brown. Serve with tomato sauce (home-made is best). 

Contributed by Amanda, Bathurst, 17th July 2009
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cheesy stras roll

Ingredients:
Sliced square stras
1 block Philadelphia cream cheese

Method:
Spread cheese on strass, roll and keep together with two toothpicks, cut in half. Ideal party snack.  

Contributed by Ruth, Victoria, 18th July 2009
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chicken & almond sandwich filling

This makes filling for 1 ½ - 2 loaves of bread (a mixture of white & wholemeal bread is good),

Ingredients:
1 litre of chicken stock (Massell vegetable stock in a tetra pack is good)
4-5 chicken fillets depending on size
400 ml sour cream
¾ - 1 bunch of spring onions & parsley
cracked black pepper to taste

Method:
Poach the chicken fillets in the stock by simmering for 8 minutes then letting them cool in the stock. Decant the remaining stock back in the tetra pack and freeze for later use. Dice the chicken quite small and mix with the sour cream, stacks of spring onions, parsley and black pepper until quite gluggy then add toasted flaked almonds (slivered ok). Can use a bbq chicken if in a hurry.   

Contributed by Ruth, Victoria, 18th July 2009
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chicken & apsaragus rolls

Ingredients:
1 to 2 Chicken fillets
breadcrumbs
mayonnaise
asparagus spears
ready rolled flaky pastry

Method:
Place the chicken fillets in the food processor and process until chopped. Add enough breadcrumbs and mayonnaise to bind to a workable consistency. Cut a pastry sheet in half and place the chicken mixture down the middle with asparagus spears. Fold pastry over to overlap in the centre cut on an angle if desired then place on greased oven trays, join side down.  Cook in a moderately hot oven until golden brown.  

Contributed by Ruth, Victoria, 18th July 2009
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chicken ricotta & spinach rolls

Ingredients:
500g chicken mince,
 250 g ricotta cheese,
½ box frozen spinach,
1 teas garlic,
5-6 sheets puff pastry

Method:
These are the things I forgot to put in Cheddar cheese, coriander and spring onions so I’m not sure on how much to use. As it is, this is my own made up recipe as the girl I got the recipe off never put spinach in it, it worked ok anyway. Mix all the ingredients and then make as you would normal sausage rolls, they are great served with sweet chilli sauce. 

Contributed by Ruth, Victoria, 18th July 2009
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cob dip

Ingredients:
1 cob loaf

Filling 1:
3 capsicum, deseeded and roasted
125g cream cheese
1 clove garlic, crushed
Basil to taste

Filling 2:
200g soft feta
1/3 cup lemon juice
1/2 small spanish onion
2 tbsp combined dill & mint

Filling 3:
1 pkt frozen spinach
300g sour cream
250g ricotta (or feta)
1 pkt French onion soup mix

Method:
Cut the top off the cob loaf and tear the bread out of the centre, leaving a 1cm layer, to create a hollow. Tear the bread from the top and insides into chunks and toast in the oven.  To make the dips, combine all ingredients for the one you choose until smooth.  

There are countless dip recipes that are good and cheap to make.  Prepare dips before hand, then just before serving pop bread in oven for 5 minutes until warm, spoon in dip, arrange toasted bread pieces around the side and get kids to carry them around to serve to people (watch they don't disappear with them!). 

Contributed by Sonya, Kalamunda, 16th July 2009
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cocktail ham balls

Ingredients:
1 kg lean ground ham
500g lean ground pork
2 cups bread crumbs
2 eggs
1 cup milk
1 tbsp onion flakes
1tsp dry mustard
 ½ tsp ground cloves

Sauce:
1 cup vinegar
1 cup water
2 cups brown sugar
2 tsp French mustard

Method:
Mix meats, crumbs, eggs, milk, onion flakes, dry mustard and cloves together thoroughly. Shape into ¾ inch balls. Place in shallow baking tray or roaster pan. Refrigerate (can be left a day before baking). Combine vinegar, water, brown sugar, and French mustard. Stir until smooth. 1 ½ hours before serving, heat oven to 180 degrees. Bake meatballs for 30 mins, drain excess fat. Pour vinegar sauce over meatballs and bake for 45 mins to 1 hour longer, stirring once. Add water if necessary. Pour into dish and serve with toothpicks for cocktail fare. Makes 100 meatballs.
  
Contributed by Heather, Nicholls, 16th July 2009
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cream cheese to serve

1. Cut the cream cheese in half through the middle to make 2
2. Cream cheese pour over sweet chilli sauce.
3. Cream cheese pour over some fruit chutney
4. Cream cheese coat every side of the block well with lemon pepper (better if done in advance).
5. Mix softened cream cheese with Tang orange drink powder for a sweet dip.
6. 4 – 6 tbsp corn relish, 300 ml sour cream or 1 pkt Philadelphia cream cheese (250g), ½ jar Masterfoods Corn Relish.  

Contributed by Ruth, Victoria, 18th July 2009
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cream of chicken dip

Ingredients:
250 grams cream cheese,
1 pkt Continental Cream of Chicken soup,
1 small tin crushed pineapple - drained,
bacon pieces.

Method:
Cook bacon pieces and leave to cool. Beat the cream cheese add the soup mix, pineapple and bacon. Mix well. Chill. Serve with carrot, celery sticks and dry biscuits.

Note:  This makes quite a big dip so you could easily halve the quantities given. 

Contributed by Ruth, Victoria, 18th July 2009
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curried tuna dip

Ingredients:
250g cream cheese
100g tin tuna in oil
1 tsp curry powder
1 clove crushed garlic
mayonnaise to make into dip consistency.

Method:
Mix all the above together using a little of the tuna oil and adding mayonnaise to the desired consistency so it doesn’t break your biscuit.

Contributed by Ruth, Victoria, 18th July 2009
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easy corn quiches

Ingredients:
1 tin creamed corn
1 cup grated tasty cheese
1 tbsp chopped parsley
1 medium onion, finely chopped
2 rashers middle bacon, finely chopped
3 sheets puff pastry

Method:
Cut pastry out with a glass and put the pieces into gem iron pans (I think that's what they are called)ready for the mixture and bake at 180c until brown. Combine ingredients for filling , spoon into pastry cases and bake. I had them at my wedding YUM!
    
Contributed by Denise, Gagebrook, 16th July 2009
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fruity beef bolls

Beef Balls :
Ingredients:
500g minced beef
1 onion finely diced
¼ cup fruit chutney
1 tabs Worcestershire sauce
½ cup dried packaged breadcrumbs
1 egg, lightly beaten
garlic salt
ground black pepper
½ oil for frying
1 tabs fresh parley

Fruity Cream :
Ingredients:
¾ cup fruit chutney
½ cup sour cream
1 tabs fresh chives

Method:
Combine beef, onion, chutney, sauce, breadcrumbs, egg, salt and pepper together. Roll two level teaspoons of mixture into balls. Heat oil, add meatballs and cook in batches over medium heat for five minutes or until cooked. Serve sprinkled with chopped parsley, warm or cold with Fruity Cream. To make the Fruity Cream combine all ingredients in a bowl and mix well. Refrigerate for 1 hour.  

Contributed by Ruth, Victoria, 18th July 2009
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garlic bread

Ingredients:
Bake at Home Dinner Rolls
garlic cloves - crushed
butter or margarine

Method:
Cut rolls in half length-wise then spread liberally with garlic butter. Place foil on your grill plate and grill until lightly browned.   

Contributed by Ruth, Victoria, 18th July 2009
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hommus dip

Ingredients:
1 lg can of drained chick peas
the juice of a lemon
six cloves of garlic-I only used 1-2 cloves
1 tbsp Tahini
2 tabs olive oil
salt & pepper
parsley-optional

Method:
Place all in a blender and blend until smooth. The only upfront fee is the Tahini however a jar will last you a long time. 

Contributed by Ruth, Victoria, 18th July 2009
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mexican dip

1. Combine 250g Philly cheese, 1 large clove garlic, ½ cup sour cream. Blend well in mixer & then layer on a plate.
2. Chop 1 large tomato, 2 large spring onions and place on top of base.
3. Blend together 1 large avocado juice of ½ a lemon and dash of Tabasco sauce. Layer on top.
4. 375g jar tomato salsa. Place on top and place corn chips around the edge.
  
Contributed by Ruth, Victoria, 18th July 2009
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mushroom en croute

Ingredients:
8 slices white bread
80g butter, melted
1 tabs olive oil
1 clove garlic
½ small onion finely chopped
375g small button mushrooms finely sliced
salt & pepper to taste
1 tabs dry sherry
2 teas cornflour
? cup sour cream
1 tabs finely chopped parsley
1 teas finely chopped fresh thyme
¼ cup shredded parmesan cheese

Method:
Cut the crusts from the bread. Brush both sides of bread with the melted butter. Cut each slice in half vertically, then each half into three horizontally. Place bread croutes onto a foil lined tray. Bake 5-10 minutes or until golden and crisp. Heat oil in a large frying pan, add the garlic and onion. Cook, stirring over low heat, until onion is soft. Add the mushrooms and cook over medium heat for 5 minutes or until tender. Season with salt and pepper. Pour in the sherry. Blend the cornflour and sour cream add to mushroom mixture and stir until mixture boils and thickens. Remove pan from heat and stir in the parsley and thyme. Set aside to cool. Spread the mushroom mixture onto each croute. Top with parmesan cheese. Place on a baking tray and bake for 5 mins or until croutes are heated through. Serve decorated with small sprigs of thyme if desired.   

Contributed by Ruth, Victoria, 18th July 2009
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party meatballs

Ingredients:
1 kg ground beef
1 cup bread crumbs
dash garlic salt
1 onion, diced small
2 eggs
1 (375g) jar apricot jam or puree
1 cup Kraft barbecue sauce

Method
Combine first 5 ingredients. Form small meatballs. Bake in a 180 degree oven until brown, turning once (15-20 mins). In a crock pot on LOW, combine apricot preserves and BBQ sauce. Drain meatballs and add to crock pot. Serve with toothpicks.   

Contributed by Heather, Nicholls, 16th July 2009
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pineapple dip

Ingredients:
125g cream cheese
1 tbsp canned unsweetened milk, cream or mayonnaise
2 tbsp finely diced cooked bacon
2 tbsp crushed pineapple

Method:
Place the cream cheese and milk in a bowl and cream well. Add remaining ingredients blend well. Chill before using.

Contributed by Ruth, Victoria, 18th July 2009
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pinwheel pizza scones

Ingredients:
Scone dough
Tomato paste
Fresh basil
Chopped olives
Grated cheese

Method:
Make scone dough, roll flat, spread with tomato paste, fresh basil, chopped olives and grated cheese. Roll up then cut into slices. Bake as normal. Pinwheel pizza scones on the cheap and very presentable. 

Contributed by Sonya, Kalamunda, 16th July 2009
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pita bread chips

Cut into quarters pita bread (bread and butter plate size), separate both sides of pocket. Place on tray in oven for about 5 minutes on 200°. Chips should be crisp to keep well. For flavoured chips, spray with olive oil and sprinkle with herbs. Seasonings like BBQ, Chicken & Cajun are popular. This can be done before or after cutting into strips.  

Contributed by Ruth, Victoria, 18th July 2009
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pizza squares

There are no exact ingredients for these however you will be able to adjust quantities for as many as you want to cook, its up to you.

Ingredients:
Sliced bread
mayonnaise – to bind
grated cheddar cheese
finely chopped green capsicum
finely chopped bacon and onion
1 tin (440 g tin or smaller depending on how many you want to make) crushed pineapple-well drained, chopped parsley

Method:
Trim the crusts from the sliced bread and lightly brush both sides with melted butter or you could perhaps just lightly butter instead. Place these on an oven tray & cook in a moderate oven until lightly brown remembering that you are going to then place the topping on and again cook. Sauté the onion & bacon until lightly browned then mix all the other ingredients together, basically until it looks the right consistency. Place a small amount of this mixture on top of each square then place in the oven to melt the cheese and brown.   

Contributed by Ruth, Victoria, 18th July 2009
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pork chipolatas with chutney & rocket

Ingredients:
Bake at home rolls
pork chipolatas or small sausages
chutney
 rocket

Method:
Cook the sausages, warm the rolls. Carefully slit the rolls and place in the chipolata, top with chutney & a little rocket for garnish. Serve immediately. 
 
Contributed by Ruth, Victoria, 18th July 2009
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punch

A very easy and economical punch to make. Cut 3 lemons & 3 oranges into fine slices, add 6 sprigs of mint finely sliced, sprinkle with 1 cup of sugar, mix and bruise then pour on 1 cup lime cordial (Schweppes) plus some passionfruit if desired - stand 2 hours. Place in punch bowl with 1 tray of ice cubes, 2½ cups water ( I didn’t as not enough room in punch bowl, it wasn’t too sweet either) then 2 bottles of dry ginger and 3 bottles of lemonade.  

Contributed by Ruth, Victoria, 18th July 2009
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punch - 21st

Ingredients:
4 large tins Tropical Punch

3 medium tins pineapple juice
 2-3 large tins crushed pineapple
1 carton Ducats Orange & Mango
12 bottles lemonade
12 bottles dry ginger – can have extra if needed (add 3 lemonade & 3 dry ginger at a time)
strawberries and bananas cut up small pieces
couple of casks of white wine -all the same
crushed ice and some large blocks also
2-3 cartons of Orange & Mango or extra tins of punch to add to later in the night so it isn’t too watery.

Method:
Chill all the ingredients. Make up in a large bucket or rubbish bin and preferably have one with alcohol and one without. Don’t add it all at once, taste as you add. Have fun.  

Contributed by Ruth, Victoria, 18th July 2009
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salmon pate

Ingredients:
220g can red salmon,
125g pkt cream cheese,
½ cup mayonnaise,
salt and pepper to taste,
2 tbsp lime or lemon juice,
125g butter.

Method:
Combine drained salmon, softened cream cheese, mayonnaise, salt, pepper and lemon juice in blender or food processor. Add melted butter, blend until smooth. Spoon salmon mixture into serving dish, refrigerate until set. Serves 4.   

Contributed by Ruth, Victoria, 18th July 2009
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savoury biscuit or sandwich filling

Ingredients:
60g butter
½ cup milk
125g grated cheddar cheese
1 small tbsp sugar
1 beaten egg
1 tbsp French onion soup mix
pinch cayenne pepper

Method:
Stir and cook slowly for 2 to 3 minutes or until cheese melts and thickens. If using for a dip more milk is required, remembering that it thickens when cool. 

Contributed by Ruth, Victoria, 18th July 2009
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savoury mince pinwheels

Ingredients:
500g sausage mince
2 teas mango chutney
¼ teas curry
1 green apple - peeled and grated
1 finely chopped onion
puff pastry

Method:
Mix all ingredients and spread over puff pastry. Roll up, cut into rounds with a serrated edge knife. Place on greased trays & bake in hot oven till cooked and browned. These can be frozen for later use.  If this is the case, don’t over cook as they can be finished off when being reheated.   

Contributed by Ruth, Victoria, 18th July 2009
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savoury nibbles

Ingredients:
1 pkt Nutrigrain - I used plain label
2 tsp curry
2 tsp mustard powder
500g salted peanuts
¼ tsp chilli powder
1 pkt each Cream of Chicken soup and French Onion soup - I used Continental brand not plain label
¾ cup oil

Method:
Mix all the seasonings together and add to warm oil then heat until almost boiling.  Add the Nutrigrain and peanuts. Mix altogether well. Store in airtight containers.
 
Contributed by Ruth, Victoria, 18th July 2009
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savoury pinwheels

Ingredients:
Sheets of puff pastry
cream cheese spread
ready made pizza sauce
parmesan cheese
finely chopped lean bacon

Method:
Place a sheet of pastry on a board, spread with cream cheese, ready made pizza sauce then sprinkle with finely diced lean bacon. Carefully roll up & cut into 1½ cm slices. Place on greased baking tray and bake 15 – 20 mins in hot oven (201 ºC). Can make beforehand and cook when needed (cover whilst in fridge or will dry out pastry) or cook then reheat straight from freezer. 

Contributed by Ruth, Victoria, 18th July 2009
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spinach dip loaf 1

Ingredients:
1 packet Continental Spring Vegetable soup
250 to 500mls light sour cream
3 - 4 tbsp coleslaw dressing
1 packet frozen spinach

Method:
The day before required combine the soup with the light sour cream, coleslaw dressing and spinach. This ensures the soup mix softens and the flavour develops. The next day you can either make a quantity of dough using super soft white flour mix, (that’s if you have a bread maker), tip onto Gladbake on a tray trying to keep in a circle if possible, bake for 30 minutes on 200 ° Celsius. Allow cooling for at least 1 hour. Alternately buy a crusty Cobb loaf. Cut the top out of the bread like making the old fashioned butterfly cake. Pour dip into the centre of the bread, break top of bread into pieces and place around the edge of the plate. I made a double batch of the dip and there was a lot left so you may need a few biscuits as well or just make one quantity.

Contributed by Ruth, Victoria, 18th July 2009
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spinach dip loaf 2

Ingredients:
Crusty cobb loaf
200g softened cream cheese
1 cup sour cream
1 finely chopped onion or shallots
2 rashers bacon
250g spinach frozen-well drained

Method:
Sauté the chopped bacon rashers abd onions lightly then mix with the sour cream and cream cheese. Add the well-drained spinach, heat slightly. Place in the cobb loaf wrap in foil and heat in a slow oven for approximately 1 hour. 

Contributed by Ruth, Victoria, 18th July 2009
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stuffed eggs

Ingredients:
4 hardboiled eggs,
2 tabs mayonnaise,
½ teas salt,
3 shakes pepper,
Paprika
parsley
curry powder (optional)

Method:
Cut eggs in half lengthwise and carefully remove yolks. Press yolks through a course sieve (I Bamix) and mix with mayonnaise, salt and pepper (can add curry to taste). Pipe or spoon mixture back into egg whites. Decorate each with a shake of paprika and garnish with a sprig of parsley.  

Contributed by Ruth, Victoria, 18th July 2009
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tzatziki

Ingredients:
¾ cup (185g) Greek yoghurt
90g grated cucumber
1 tbsp lemon juice
1 clove garlic crushed
salt & black pepper
1 tbsp chopped fresh mint

Method:
In a large bowl, combine all ingredients & season with salt & pepper. Cover and refrigerate for at least 1 hour. Serve with pita bread as a dip or as an accompaniment sauce.   

Contributed by Ruth, Victoria, 18th July 2009
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