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ThriftyFun Recipes
Volume Two, Number 220, November 15, 2006
http://www.ThriftyFun.com

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Hello,

Thank you IMAQT1962, Jess and Robin for today's recipes!

Thanksgiving Dishes!

Last chance to share your favorite Thanksgiving dishes before the Holiday! Please take a moment and share your fovorite Thanksgiving recipes and tips here:

http://www.thriftyfun.com/post_contest.ldml

Also, if you have any recipes for using up leftovers, those would be great as well.

Thanks for reading,

Susan

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Today's newsletter contains:

Recipe Requests:

• Homemade Coffee Pods
• Weight Watcher's Taco Soup
• Microwave Candy Recipes

Today's Recipes:

• Pineapple Fruit Salad
• Cowboy Cake
• Cucumber Salad
• Maple Sponge
• Pasta Salad
• French Rhubarb Pie
• Cabbage Soup Recipe
• Corn Bread Salad
• Amazing Vegetarian Chili
• Chocolate Chunk Pecan Pie

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Recipe Requests

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Homemade Coffee Pods

I have one of those one-cup coffee makers, which is great as that's all I drink, but those coffee pods can get expensive and it's hard to find flavors I like. Does anyone know how to make homemade coffee pods, or have any other ideas? Thanks so much!

Tricia from Tucson

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Weight Watcher's Taco Soup

I need recipe for Weight Watchers taco soup.

Trisha from Alabama

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Microwave Candy Recipes

I am looking for candy recipes (including caramel corn) that can be made in the microwave. Thanks!

Maryeileen from Brooklyn, OH

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Today's Recipes

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Pineapple Fruit Salad

Ingredients

• 1 fresh pineapple
• 2 cups crisp grapes
• 2 small kiwis, dived
• 1 apple, diced

Directions

Cut fresh pineapple; core and dice into bite-size chunks. Add grapes, kiwis and apple. Mix well and chill until very cold. Very tasty and refreshing!

By Robin from Washington, IA

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Cowboy Cake

• 2 cups brown sugar
• 2 cups flour
• 1/2 cup shortening

Mix crumbs together.

• 1 cup sour milk
• 1 tsp. soda
• 1 egg
• 2 Tbsp. vanilla
• 1/2 tsp. salt

In another bowl mix the rest of ingredients together; take out 2/3 of crumbs. Mix the rest with the batter. Put in a cake pan; sprinkle the crumbs you've kept out on top. Put nuts on top of crumbs. Bake at 325 degrees F for 30 minutes.

By Robin from Washington, IA

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Cucumber Salad

Cucumber Salad I

Ingredients

• 6 cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Directions

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

By Bobbie G from Rockwall, TX

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Cucumber Salad II

Ingredients

• 4 cups peeled, sliced med. cucumbers
• 1/2 cup sliced onion
• 1/2-1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. red wine vinegar or regular vinegar
• 1 1/4 cups sweet cream or half and half

Directions

Place sliced cucumbers and onions in a bowl. Sprinkle salt and pepper over them. Let soak 15-20 minutes, then add vinegar and cream. Serve with potatoes.

By Robin from Washington, IA

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Maple Sponge

Ingredients

• 2 cups brown sugar
• 2 cups hot water
• 1/2 tsp. maple flavoring
• 1 Tbsp. plain gelatin
• 1/2 cup cold water
• your favorite vanilla pudding
• 1 cup cream, whipped
• nuts or bananas (opt.)

Directions

Boil brown sugar, hot water and maple flavoring together for 10 minutes. Soak plain gelatin in cold water a few minutes. Then mix with hot syrup. Pour in pan; let set until firm. Make your favorite vanilla pudding and whipped cream. Mix together. Cut maple gelatin in little squares and add to pudding. Nuts or bananas may also be added. This looks like cut glass when served.

By Robin from Washington, IA

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Pasta Salad

Pasta Salad I

Ingredients

• 4 cup uncooked rotini
• 1 medium zucchini, sliced
• 2 carrots, scraped and sliced
• 1/2 sweet red pepper, cut into strips
• 1 cup broccoli flowerets
• 1 can sliced ripe olives (black or green, your choice)
• 1 bottle Italian salad dressing

Directions

Cook rotini according to package directions; drain. Rinse with cold water and drain again. Combine cooked pasta and remaining ingredients in a large bowl, tossing well to coat pasta and vegetables. Serve salad immediately or chill if desired.

By Robin

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Pasta Salad II

Ingredients

• 1 lb. uncooked vegetable rotini
• 1 green pepper, chopped
• 1 sweet red pepper, chopped
• 1 can sliced water chestnuts, drained
• 1 bunch green onion, chopped
• Cherry tomatoes (optional)
• 3/4 cup vegetable oil
• 1/4 cup cider vinegar
• 1 1/2 tsp. salt
• 1 1/2 tsp. pepper
• 1 clove garlic, crushed

Directions

Cook pasta according to package directions, omitting salt; drain. Rinse with cold water, drain. Combine pasta, peppers, water chestnuts, green onions and, if desired, cherry tomatoes in a bowl. Combine oil and remaining ingredients, mixing well. Pour over pasta mixture, stirring to coat well. Cover and chill 8 hours; stir occasionally.

By Robin

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Simple Pasta Salad

Ingredients

• 1 lb. tri-color macaroni
• 1 small jar green olives (drained)
• 1 small can sliced black olives (drained)
• 8 oz mozzarella cheese cubed
• 8 oz pepperoni cubed
• 16 oz bottle Italian salad dressing

Directions

Boil pasta according to directions drain and rinse with cold water till pasta is cold. Place in large bowl with olives pepperoni and cheese. Pour italian dressing over toss till mixed well chill and serve this makes a great summer lunch served with breadsticks or garlic bread.

By Sherri

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Pasta Salad III

Salad

• 3 cup pasta
• 2 cup celery
• 1 cup ripe olives (sliced)
• 1 cup cheese (cubed)
• 1 cup green peppers
• 1 med. onion
• 3 tomatoes

Sauce

• 1/2 cup oil
• 1 cup ketchup
• 1 cup sugar
• 1/3 cup vinegar
• 1 tsp. celery seeds
• 1/3 jar Salad Supreme

Cook and cool pasta. Add vegetables. Mix sauce and pour over; cool. This can be varied to your taste.

By Robin

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Pasta Salad IV

Salad:

• 1 1/2 lb. spiral macaroni (don't overcook)
• 8 oz. ham, cubed
• 1/2 cup chopped celery
• 2 medium tomatoes
• 1 medium onion, chopped
• 1 green pepper, chopped
• 2 cups shredded cheddar cheese

Mix all ingredients together.

Dressing

• 3 cups Miracle Whip
• 1/4 cup brown and spicy mustard
• 3/4 cup oil
• 1/2 tsp. salt
• 1/4 cup vinegar
• 1 1/2 cup white sugar
• 1 Tbsp. salt
• 1/2 Tbsp. celery seed

Directions

Mix and pour over pasta mixture. Refrigerate and serve.

By Robin from Washington, IA

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French Rhubarb Pie

Ingredients

• 1 egg
• 3/4 cup sugar
• 1 tsp. vanilla
• 2 Tbsp. flour
• 2 cup raw, chopped rhubarb

Topping Ingredients

• 3/4 cup flour
• 1/2 cup brown sugar
• 1/3 cup butter

Directions

Mix main ingredients and pour into unbaked pie shell.

Mix topping ingredients together. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for another 30 minutes. Freezes well.

By Robin from Washington, IA

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Cabbage Soup Recipe

I am looking for a cabbage soup recipe.

Thanks,
Susan from Clinton Twp, MI

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Corn Bread Salad

Ingredients

• 1 package Jiffy corn bread mix
• 1 can green chilies
• 1/8 tsp. cumin
• 1/8 tsp. oregano
• 1/8 tsp. sage
• 1 cup mayonnaise
• 1 cup sour cream
• 1 env. Ranch dressing mix
• 1 can pinto or kidney beans
• 1 cup green onions
• 1 cup green peppers
• 1 can whole kernel corn, drained
• 10 slices bacon, fried and crumbled
• 2 cups shredded cheese
• 3 medium tomatoes

Directions

Mix and bake corn bread according to directions and add green chilies, cumin, oregano, and sage. Bake at 400 degrees F for 20-25 minutes. Cool. In small pan, mix dressings together and set aside. Crumble half of cornbread in 9x13 inch pan. Layer with half of the rest of the ingredients in order, beans, dressing mix, corn, tomatoes, peppers, onion, cheese, bacon, then repeat layers. Refrigerate at least 2 hours. Very different, but very good!

By Robin from Washington, IA

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Amazing Vegetarian Chili

This was a prizewinning entry for a recent Chili Cook-off at my husband's work. As I had to make two separate batches, I had to keep track of the amounts of ingredients I used. Here it is!

Ingredients

• 2 Tbsp. olive oil
• 1 head of garlic, minced (6-8 cloves or about 1/4 cup)
• 2 medium yellow onions, chopped (3 cups)
• 2 Tbsp. flour
• 2 Tbsp. chili powder (I used Hot New Mexico)
• 1 tsp. cayenne
• 1 Tbsp. cumin
• 1 Tbsp. oregano
• 1/2 cup + 2 Tbsp. beer (we used a Pale Ale, an amber or wheat would also work)
• 2 habenero peppers, seeds and veins removed and finely minced
• 2 serrano peppers, seeds and veins removed and finely minced
• 2 jalapeno peppers, seeds and veins removed and finely minced
• 1 can whole peeled tomatoes, drained and quartered (appx. 2 cups)
• 2 cans crushed tomatoes (appx. 4 cups)
• 3 cans black beans (appx. 6 cups)
• 2 cans kidney beans (appx. 4 cups)
2 Tbsp. cilantro, chopped

Directions

Heat oil in large 5 qt. Dutch Oven or stockpot, add garlic and onions. Saute until translucent over medium heat, do not brown or caramelize. Mix together flour, spices and beer (use enough beer to make a thick paste). Add to pot. Add in minced chili peppers, cans of tomatoes and beans and 1/2 cup of beer (chicken broth or water could be substituted here). Heat mixture to bubbling and then turn down to low, stirring every 15 minutes or so. Be careful to not let the mixture burn. Cook for 1 1/2 to 2 hours. (If you use dried beans instead of canned, increase cooking time by at least an hour). Taste and adjust spices, if you like, about halfway through. Do not salt until the end as this will make the beans harden. Just before serving, stir in chopped cilantro.

I would serve it with shredded cheddar, sour cream, more chopped cilantro and tortilla chips.

Notes: This chili isn't too spicy but decreasing or eliminating some of the chili peppers would make it milder.

When working with fresh chili peppers, I wore rubber gloves and scraped the seeds and veins out in a bowl of water using a teaspoon. I have flicked the pepper juice in my eye before and it is very unpleasant.

Meat could be easily added for carnivores but isn't really necessary. If you want meat, I would brown cubes of beef as if you were making beef stew as the first step and add them back in with the beans. Leftover turkey would also be excellent in this chili.

Jess in Portland, OR

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Chocolate Chunk Pecan Pie

Ingredients

• 1-9 inch deep dish pie shell(unbaked)
• 3 large eggs
• 1 cup corn syrup
• 1/2 cup sugar
• 1/4 cup butter(melted)
• 1 tsp. vanilla
• 1 cup pecans (coarsely chopped)
• 3/4 cup semi sweet chocolate chunks

Directions

Preheat oven to 350 degrees F. In large bowl, add corn syrup, eggs, sugar, butter and vanilla. Stir well. Add pecans. Sprinkle chocolate chunks over bottom of crust. Pour pecan mixture on top. Bake 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached to it.

By IMAQT1962 from Illinois

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