ThriftyFun Recipes
Volume Two, Number 106, June 6, 2006
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Today's Recipes
Minty Peas and Onions
Ingredients
- 2 large onions, cut into 1/2 inch wedges
- 1/2 cup chopped sweet red pepper
- 2 Tbsp. vegetable oil
- 2 package frozen peas
- 2 Tbsp. minced fresh mint or 2 tsp. dried mint
Directions
In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint; cook for 1 minute longer. 8 servings.
By Robin from Washington, IA
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Sugar-Glaze Ham
Ingredients
- 1 fully cooked bone-in ham (5-7 lb)
- 1 cup packed brown sugar
- 2 tsp. prepared mustard
- 1-2 Tbsp. cider vinegar
Directions
Score ham about 1/2 in. deep with a sharp knife. Place ham on a rack in a shallow baking pan. Bake at 325 degrees F for 2-2 1/2 hours. Combine brown sugar, mustard and enough vinegar to make a thick paste. During the last hour of baking, brush glaze on ham every 15 minutes.
By Robin from Washington, IA
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Baked Cranberry Pudding
Ingredients
- 1 cup packed brown sugar
- 2 eggs, separated
- 1/2 cup whipping cream
- 2 tsp. vanilla
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 1/2 cups flour
- 3 Tbsp. grated orange peel
- 1 tsp. baking powder
- 1/2 tsp. cream of tartar, divided
- 1/8 tsp. salt
- 3 cups coarsely chopped cranberries
- 1/4 cup butter or margarine, melted
Topping Ingredients
- 1 1/2 cups sugar
- 1/2 cup orange juice
- 2 1/2 cup whole cranberries
- Sweetened cream, (opt.)
Directions
In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon, and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, 1/4 tsp. cream of tartar and salt. Stir in chopped cranberries and completely coat them. Add brown sugar mixture and butter; mix well. (Batter will be very stiff). Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a grease 9 inch springform pan. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer 6-8 minutes or until berries begin to burst. Remove from heat and cover. When pudding tests done, place springform pan on a jellyroll pan. Spoon warm cranberry sauce evenly over top. Return to oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350 degrees F for 10 minutes. Serve with whipped cream, if desired. 8-10 servings.
By Robin from Washington, Ia
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Sweet Broiled Grapefruit
Ingredients
- 1 large grapefruit, sliced in half
- 2 Tbsp. butter or margarine, softened
- 2 Tbsp. sugar
- 1/2 tsp. ground cinnamon
- Maraschino cherries, optional
Directions
Cut membrane out of the center of each grapefruit half. Cut around each section so it will be easy to spoon out when eating. Place 1 Tbsp. butter in the center of each half. Combine sugar and cinnamon; sprinkle over each. Broil until butter is melted and sugar is bubbly. Garnish with a cherry, if desired. Serve immediately. 2 servings
By Robin from Washington, IA
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Chocolate Potato Cake
Ingredients
- 3/4 cup butter or margarine, softened
- 1 1/2 cups sugar divided
- 4 eggs, separated
- 1 cup hot mashed or riced potatoes (no milk, butter or seasoning added)
- 1 1/2 cups all purpose flour
- 1/2 cup baking cocoa
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 cup milk
- 1 tsp. vanilla extract
- 1 cup chopped nuts
Fluffy White Frosting:
- 2 egg whites
- 1 1/2 cups sugar
- 1/3 cup water
- 2 tsp. light corn syrup
- 1/8 tsp. salt
- 1 tsp. vanilla extract
Directions
In a mixing bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg and milk, beating until smooth. Stir in vanilla and nuts. In a mixing bowl, beat egg whites until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold into batter. Pour into a greased and floured 9x13 inch baking pan. Bake at 350 degrees F for 40-45 minutes or until cake tests done. Cool. Combine first 5 frosting ingredients in top of a double boiler. Beat with electric mixer for 1 minute. Place over boiling water; beat constantly for 7 minutes, scraping sides of pan occasionally. Remove from heat. Add vanilla; beat 1 minute. Frost cake. 16-20 servings.
By Robin from Washington, IA
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Shells and Tomato Salad
Ingredients
- 3 cups uncooked large shell pasta
- 1 can diced tomatoes, diced
- 1 can sliced ripe olives, drained
- 1/4 cup each sliced green onion, diced green bell pepper, diced yellow bell pepper and thinly sliced carrots
- 1/2 cup Italian dressing
- 2 Tbsp. grated Parmesan cheese (opt.)
Directions
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In a large bowl, combine cooked pasta and all remaining ingredients; mix well. Sprinkle with cheese, if desired. Makes 6 servings.
By Robin from Washington, IA
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Stuffed Baked Potatoes
Ingredients
- 8 baking potatoes
- Vegetable oil
- 1/3 cup butter or margarine, softened
- 1/4 cup chopped fresh chives or 2 Tbsp. dried chives
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/3-1/2 cup evaporated milk
- Paprika
Directions
Rub potato skins with oil; pierce with a fork. Bake at 400 degrees F for 1 hour or until tender. Allow to cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency Spoon into potato shells; sprinkle with paprika. Place on an ungreased baking sheet. Bake, uncovered, at 325 degrees F for 30 minutes or until heated through. 8 servings. Note: Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for re-heating.
By Robin from Washington, IA
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Raspberry Topped Lemon Pie
Ingredients
- 3 egg yolks
- 1 can sweetened condensed milk
- 1/2 cup lemon juice from concentrate
- 1 graham cracker pie crust, ready made
- 1 package frozen red raspberries in syrup, thawed
- 1 Tbsp. cornstarch
- Whipped topping
Directions
Preheat oven to 325 degrees F. With mixer, beat egg yolks and sweetened condensed milk until well blended. Stir in lemon juice. Pour into crust. Bake 30 minutes. Meanwhile, in saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear. Spoon on top of pie. Chill at least 4 hours. Top with whipped topping. Garnish as desired. Refrigerate leftovers.
By Robin from Washington, IA
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Crimson Cherry Crunch Tarts
Ingredients
- 1 package ready made graham cracker pie crusts
- 1 egg white, beaten
- 1 can cherry pie filling
- 1 Tbsp. lemon juice from concentrate
- 1 Tbsp. granulated sugar
- 1 Tbsp. light brown sugar
- 3 Tbsp. flour
- 3 Tbsp. quick cooking oats
- 2 Tbsp. butter or margarine, melted
Directions
Preheat oven to 375 degrees F. Brush bottoms and sides of crusts with egg white; place on baking sheet. Bake 2 minutes or until lightly browned. Stir together pie filling and lemon juice; spoon into tart crusts. Combine remaining ingredients; spoon over pie filling. Bake 20 minutes or until bubbly. Cool.. Serve warm or at room temperature.
By Robin from Washington, IA
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Fresh Broccoli Salad
Ingredients
- 1 lb. fresh broccoli, cut into florets
- 1/2 small red onion, chopped
- 1 cup shredded mozzarella cheese
- 8 bacon strips, cooked and crumbled
- 1/4 cup sugar
- 1/2 cup mayonnaise
- 1 Tbsp. vinegar
Directions
Place broccoli, onion, cheese and bacon in a salad bowl; set aside. In a small bowl, combine sugar, mayonnaise and vinegar; mix until the sugar dissolves and mixture is smooth. Just before serving, pour dressing over salad and toss.
By Robin from Washington, IA
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