As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
So it is with a heavy heart that we say goodbye to our long-running forums. They came online in 2000 and brought together so many wonderful Disney fans. We had friendships form, careers launch, couples marry, children born ... all because of this amazing community.
Thank you to each of you who were a part of this community. You made it possible.
And a very special thank you to our Guides (moderators), past and present, who kept our forums a happy place to be. You are the glue that held everything together, and we are forever grateful to you. Thank you aliceinwdw, Caldercup, MrsM, WillCAD, Fortissimo, GingerJ, HiddenMickey, CRCrazy, Eeyoresmom, disneyknut, disneydani, Cam22, chezp, WDWfan, Luvsun, KMB733, rescuesk, OhToodles!, Colexis Mom, lfredsbo, HiddenMickey, DrDolphin, DopeyGirl, duck addict, Disneybine, PixieMichele, Sandra Bostwick, Eeyore Tattoo, DyanKJ130, Suzy Q'Disney, LilMarcieMouse, AllisonG, Belle*, Chrissi, Brant, DawnDenise, Crystalloubear, Disneymom9092, FanOfMickey, Goofy4Goofy, GoofyMom, Home4us123, iamgrumpy, ilovedisney247, Jennifer2003, Jenny Pooh, KrisLuvsDisney, Ladyt, Laughaholic88, LauraBelle Hime, Lilianna, LizardCop, Loobyoxlip, lukeandbrooksmom, marisag, michnash, MickeyMAC, OffKilter_Lynn, PamelaK, Poor_Eeyore, ripkensnana, RobDVC, SHEANA1226, Shell of the South, snoozin, Statelady01, Tara O'Hara, tigger22, Tink and Co., Tinkerbelz, WDWJAMBA, wdwlovers, Wendyismyname, whoSEZ, WildforWD, and WvuGrrrl. You made the magic.
We want to personally thank Sara Varney, who coordinated our community for many years (among so many other things she did for us), and Cheryl Pendry, our Message Board Manager who helped train our Guides, and Ginger Jabour, who helped us with the PassPorter-specific forums and Live! Guides. Thank you for your time, energy, and enthusiasm. You made it all happen.
There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
We go on to discover new frontiers
Moving on with the current of the years.
We go on
Moving forward now as one
Moving on with a spirit born to run
Ever on with each rising sun.
To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
And we are no longer charging for the Live Guides. If you have a subscription, it's yours to keep for the lifetime of the Live Guides at no additional cost. The Live Guides will stay online, barring server issues and technical problems, for all of 2019.
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Thank you, thank you, thank you for your amazing support over the years. Without you, there's no way us little guys could have made something like this happen and given the "big guys" a run for their money. PassPorter was consistently the #3 guidebook after the Unofficial and Official guides, which was really unheard of for such a small company to do. We ROCKED it thanks to you and your support and love!
If you miss us, you can still find some of us online. Sara started a new blog at DisneyParkPrincess.com -- I strongly urge you to visit and get on her mailing list. She IS the Disney park princess and knows Disney backward and forward. And I am blogging as well at JenniferMaker.com, which is a little craft blog I started a couple of years ago to make ends meet. You can see and hear me in my craft show at https://www.youtube.com/c/jennifermaker . Many PassPorter readers and fans are on Facebook, in groups they formed like the PassPorter Trip Reports and PassPorter Crafting Challenge (if you join, just let them know you read about it in the newsletter). And some of our most devoted community members started a forum of their own at Pixie Dust Lane and all are invited over.
So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
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I got to thinking about the thread about having $0 days, and I thought it might be kind of fun to start a thread with some of our ideas for quick, inexpensive meals. I was thinking that we could post things we do to make dinner in a pinch at home or with minimal ingredients, and maybe give each other some new and fresh ideas!
Even though this is essentially a recipe thread, I asked the moderators about posting it here, and was given the green light since it's about saving money!
Ground-beef stroganoff:
Brown 1 lb ground beef with onions, salt and pepper. Drain off fat. Add about 1 cup water and simmer. Add a dash or two of A1 sauce and worcestersire (sp?) sauce. Add one beef bouliin cube. Simmer for 10 minues, adding more water if needed. You can also stir in a small can of mushrooms at this point, but DH doesn't like mushrooms, so I don't add them.
Meanwhile, prepare a package of egg noodles or pasta bow-ties according to package directions.
After simmering beef for 10 minutes, lower heat a bit and add 8 oz of sour cream. Stir till blended and heated.
Serve over noodles, add a bagged salad and applesauce for a complete meal.
Brown boneless, skinless chicken thighs in a frying pan in a little oil. Season with minced onion, garlic, oregano and pepper. Cook until they are light brown on the outside and the juices run clear. You can also saute a little onion with them if you like.
Meanwhile, prepare a package of pasta according to directions. I like to use rotinis with this.
When the chicken is cooked, add a 14 oz can of diced tomatoes and a little water. Heat through. You can add some creative touches here if you like, mushrooms, peppers, etc. DH wouldn't touch any of that, but he's weird! Lower heat and let simemr for a few minutes. Replenish water if needed.
Serve over hot pasta. This makes a really nice light sauce! If you like your sauce a little thicker, you can add an 8 oz can of tomato sauce. I have made it both ways, and we like the lighter sauce for a change of pace.
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Not so fast, but frugal and easy...
1 to 1 1/2 lbs ground beef browned and seasoned with salt and pepper
1 cup rice -uncooked
1 can chicken noodle soup (can also use chicken and stars or other variation)
1 can chicken broth (or 1 1/2 cups from carton)
Add all ingredients to a covered casserole dish, stir, and place in oven at 350 degrees for about an hour. Check to see that it has not dried out too much at 45 minutes and add some water if it has.
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Taco salads
Taco shells or tortilla chips
lettuce, shredded
can of petite diced tomatoes
sour cream
browned ground beef or chicken seasoned with taco seasoning
salsa
shredded cheese of your choice
This is a make your own dinner. Place all the items on your kitchen counter and let the family make their own plate
This is one of our really fast dinners since the only thing you have to cook is the ground beef or chicken with the spices (I just use a store-bought packet, but you can use your own spices if you have them).
What perfect timing -- I've been trying out some new frugal recipes this week! Here's what we've done so far and liked:
Swiss Chicken
6 large, boneless, skinless chicken breasts
6 slices Swiss cheese
1 can condensed cream of chicken soup
1 soup can of white wine (I used white grape juice because we don't do alcohol)
1 bag of stuffing mix
Margarine
Spray the bottom of a baking pan large enough to hold all the chicken with a cooking spray. Place the chicken breasts in the pan and top each of them with a slice of cheese. Mix the soup and the wine together and pour over the breasts. Combine the packets of stuffing mix and cover the breasts. Dot with margarine. Bake at 350 for 45 minutes or until the soup and cheese is brown and bubbly.
Beef and Mushroom Stew
3 pounds cubed stew meat
2 cans cream of mushroom soup
2 envelopes onion soup
2 pounds quartered white mushrooms
1 1/2 cups Burgundy wine (used grape juice instead)
1/3 cup sour cream
1 tablespoon flour
Cooked and buttered egg noodles
Combine the stew meat, cream of mushroom soup, onion soup and wine in the crockpot. Cover and cook on low for 4-6 hours. Add mushrooms and wine. Cover and cook for an additional 20 minutes. Mix the sour cream and flour and add. Cover and cook for an additional 15 minutes. Serve over hot buttered noodles.
(This made a TON of food -- I've been eating the leftovers for lunch...even better the next day, IMHO.)
Shred about 1 and 1/2 cups cooked chicken. Mix with a can of cream of chicken soup, about 1 cup of bread crumbs, minced onion and pepper. Mix until a firm mixture forms. Shape into patties, about 2" wide x 1" deep. Fry in oil until browned.
Serve with mashed potatoes, veggie and gravy.
Note: this amount makes about 8 croquettes, use more chicken and bread crumbs to increase the number. This also works well with leftover turkey.
HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min. UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down. BAKE 20 to 25 min. or until golden brown.
Got this recipe from an email from Kraft and it has become a great quick fix meal. I leave out the onion because my boys dont like them. I have cooked the meat ahead of time then just reheated it and added the cheese at dinner time.
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Another one, quick to prepare, about 45 minutes to cook:
Campfire Chicken:
For each bundle, lay out two strips of aluminum foil, each about 18" long, crossing each other like this: +
Place in each bundle 2-3 pieces of chicken (thighs and legs), 1/2 can of whole potatoes, 6 baby carrots, 1/2 cup fresh or frozen green beans,and slices of fresh onion. Season with salt and pepper. Spoon 1/2 can cream of chicken soup over each bundle.
Wrap bundles in foil, sealing the edges. Place on medium heat barbecue grill for about 45 minutes.
Dinner will be VERY hot when you open the bundles!
I cut up a zuccini and a yellow squash in small cubes (you can add mushrooms also), saute in margarine. Once soft add some cooked chicken to warm. I then add some breadcrumbs and toast in the mixture.
In another pot I have macaroni boiling (any kind will do). When done add some garlic powder and margarine (or butter if you rather). Mix in the mixture and serve...
My DD8 who does not like many vegatables (she eats carrots and corn so I need to find ways to get her to eat others) loves it and does not even realize that she is eating vegatables.
I have also made this without the chicken for a vegaterian style...
Ground-beef stroganoff:
Brown 1 lb ground beef with onions, salt and pepper. Drain off fat. Add about 1 cup water and simmer. Add a dash or two of A1 sauce and worcestersire (sp?) sauce. Add one beef bouliin cube. Simmer for 10 minues, adding more water if needed. You can also stir in a small can of mushrooms at this point, but DH doesn't like mushrooms, so I don't add them.
Meanwhile, prepare a package of egg noodles or pasta bow-ties according to package directions.
After simmering beef for 10 minutes, lower heat a bit and add 8 oz of sour cream. Stir till blended and heated.
Serve over noodles, add a bagged salad and applesauce for a complete meal.
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Lower heat and let simemr for a few minutes. Replenish water if needed.
Andie
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