ThriftyFun Recipes - June 30 2005
ThriftyFun Recipes
Volume One, Number 24, June 30 2005
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Thank you Robin and Darlene for today's recipes!
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Today's newsletter contains:
Recipe Requests:
Today's Recipes:
- O'Henry Bars
- Stir-Fried Shrimp and Vegetables
- Cherry Dessert
- Grilled Lemon Dijonnaise Chicken
- Banana Split Pie
- Mock Twix Bars
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Recipe Requests
Stacking a Three Tier Wedding Cake
Could you give me instructions on how to stack a three tier wedding cake? I am making it for my daughter.
Many thanks,
Olwyn Blake
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I am hoping that one of you cooking and baking enthusiasts has a recipe for 1-2-3-4 Pound Cake. My 84-yr. old father-in-law now lives with us, and has mentioned this particular treat from years. I'd love to be able to make it for him.
Many thanks,
Jill P.
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Tips for canning tomato juice. Post your ideas.
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- Best Food Tip
- Best Home Improvement Tip
- Best Gardening Tip
- Best Craft Recipe or Tip
- Best Money Saving Tip
- Plus 2 tips chosen at random
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Photo Contest Prizes!
- Best Pet Photo
- Best Party Tip, Craft Recipe or Craft Tip with Photo
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- Best Organization Tip with Photo
- Best Wedding Tip with Photo
- Best of the Rest
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Contest ends July 15, 2005
Today's Recipes
Ingredients
- 4 cups oatmeal
- 1 cup brown sugar
- 1/2 cup white syrup
- 1 cup butter
- 1 pkg. chocolate chips
- 1/2 cup peanut butter
Directions
Mix first 4 ingredients. Pat into jelly roll pan. Bake 10 to 15 minutes at 350 degrees. Do not overbake. Melt chocolate chips and peanut butter and spread over baked oatmeal mixture.
By Robin
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Stir-Fried Shrimp and Vegetables
Serve this over noodles or steamed rice. If you omit the shrimp, these vegetables can be a delicious, colourful base for grilled chicken or fish
Ingredients
- 1 lb. shrimp, cleaned
- 4 tbsp. vegetable oil
- 2 cloves garlic, finely chopped
- 1 tbsp. chopped fresh ginger root, minced
- Pinch of red chili flakes (optional)
- 2 leeks, halved lengthwise, cleaned, trimmed, cut into 2" lengths
- 2 carrots, thinly sliced diagonally
- 2 stalks celery, cut into 2" lengths
- 1 bulb fennel, trimmed, cut into 2" chunks
- 1 red pepper, halved, cored, seeded, cut into 2" lengths
- 1 bunch spinach, cleaned, coarsely chopped
- 1/4 cup rice vinegar
- 1 tbsp. honey
- 1 tsp. sesame oil
- 3 green onions, coarsely chopped
- 1/4 cup fresh coriander, coarsely chopped
Directions
Pat dry shrimp. Heat 2 tbsp. oil in a wok or large, deep, preferably non-stick skillet; add shrimp and cook about 2 minutes, stirring until they start to turn pink and just barely begin to curl. Remove from pan. Reserve
Clean pan if necessary. Add remaining oil, Add garlic, ginger and chili flakes (if desired). Stir-fry about 30 seconds until fragrant. Add leeks, carrots, celery, fennel and peppers. Cook stirring about 5 minutes until vegetables begin to wilt. Add spinach. Cook only until it wilts. Add shrimp. Remove from heat
In small bowl, combine rice vinegar, honey and sesame oil. Stir into shrimp and vegetable mixture. Heat thoroughly. Add onions and coriander.
Serve immediately
Makes 4 - 6 servings
By Darlene in Mississauga
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Ingredients
- 1 can cherry pie filling
- 1 can Eagle Brand milk
- 1 carton Dream Whip
- 1 can small crushed pineapple (drained)
Directions
Mix well; refrigerate. (Can be frozen)
By Robin
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Grilled Lemon Dijonnaise Chicken
Marinating with Hellmann's Dijonnaise adds a creamy Dijon flavour and keeps meat moist and tender during grilling.
Ingredients
- 1/4 cup Hellmanns Dijonnaise Creamy mustard
- 1/4 cup minced green onions
- 2 tbsp. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. dried thyme, basil, oregano or tarragon
- 1 clove garlic, minced
- 1/4 tsp. pepper
- 4 boneless, skinless chicken breasts
Directions
In shallow dish, combine Dijonnaise, green onions, lemon juice, salt, thyme, garlic and pepper
Add chicken breasts, turning to coat. Cover, let stand at room temperature for 30 minutes or refrigerate for 2 hours, turning occasionally
Grill over medium-high or broil 4 - 5" from heat, turning once and brushing with marinade for 8 10 minutes or until no longer pink inside
Makes 4 servings
By Darlene in Mississauga
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Banana Split Pie I
Crust:
- 4 crushed graham crackers
- 2 pkgs. Sugar-Twin or other sugar substitute
- 4 tsp. diet margarine
Directions:
Mix well. Press in pie pan. Bake 4-5 minutes at 350 degrees. Let cool.
Slice 1 banana on crust. Cover with 1/2 cup crushed, drained pineapple. Make up sugar-free instant pudding and pour over pineapple. Top with 1 cup sliced strawberries. Top with 1/2 cup Cool Whip; chill.
By Robin
Banana Split Pie II
Ingredients
- 24 single graham crackers
- 6 Tbsp. margarine 1/4 cup sugar
- 30 large marshmallows
- 1 cup milk
- 1 pkg. whipped topping mix (2 oz. size)
- 1/2 cup milk
- 1/2 tsp. vanilla
- 1 can crushed pineapple (drained very dry)
- 1 large banana (diced)
- 8 maraschino cherries
Directions
Make a graham cracker crust using finely crushed graham crackers, margarine, and sugar. Line a 10 inch pie plate, reserving 1/4 cup crumbs for garnish.. Bake in a 350 degree oven for 10 minutes; cool. Melt marshmallows in milk over boiling water. Cool to room temperature, stirring often. When crust and marshmallows are cool, prepare topping mix according to package directions with 1/2 cup milk and vanilla; fold into marshmallow mixture. Add pineapple and banana. Spoon into crust. Chill and garnish with reserved crumbs and cherries. Chill overnight
By Robin
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Ingredients
- Club crackers
- 1 cup graham cracker crumbs
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1/3 cup milk
- 1/2 cup oleo
- 2/3 cup peanut butter
- 1 cup chocolate chips
Directions
Butter a 9x13 inch pan. Place a layer of Club crackers whole in pan. Boil next 5 ingredients for 5 minutes. Pour over crackers; place another layer of crackers on top. Melt peanut butter and chocolate chips until smooth. Spread over crackers. Refrigerate until firm.
By Robin
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