ThriftyFun Recipes - June 29, 2007

Thank you QueenBeeCrafts, Robin, Sandy and Christine for today's recipes!

Featured Category: Low Carb Recipes

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Today's Recipes:

• Horseradish Crab Dip
• Banana Split Salad
• Pork Tenderloin Two Ways
• Walnut Chicken Skillet
• Creamy Vegetable Casserole
• Chinese Cole Slaw
• Crunchy Banana Splits
• Pork Chops with Apples and Stuffing
• Brats with Onions
• Strawberry Pie

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Recipes Based On a List of Ingredients

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Horseradish Crab Dip

Ingredients

• 1 package cream cheese, softened (8oz.)
• 2-3 Tbsp. picante sauce
• 1-2 Tbsp. prepared horseradish
• 1 can crabmeat, drained, flaked and cartilage removed (6oz.)
• celery sticks

Directions

In a mixing bowl, beat cream cheese, picante sauce and horseradish; mix well. Stir in the crab. Serve with celery.

By Robin from Washington, IA

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Banana Split Salad

Ingredients

• big container of cool whip
• 1 can of condensed milk
• 1 can of cherry pie filling (*you can use strawberries also)
• small can crushed pineapple (drained well)
• 2 bananas
• coconut or nuts, if you like

Directions

Mix the cool whip and condensed milk together first. Then add the pie filling, pineapple and bananas, stir after each addition. Then add the nuts or coconut and stir. Refrigerate for 1 hour before serving.

By Sandy from Bluff City, TN

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Pork Tenderloin Two Ways

Here are planned leftovers for easy Summer cooking.

Marinate a large Pork Tenderloin for the grill with your choice of marinade (bottled or homemade) - we like to combine balsamic vinegar, rice vinegar, orange juice, fresh rosemary and black pepper. Grill the tenderloin. Serve hot off the grill with potatoes and cabbage salad.

Slice and chill the remainder, and serve the second night in tortillas with shredded cabbage mixed with some salad dressing.

Keeps your kitchen cooler and you only have to heat the grill once, so you save on grill fuel!

By QueenBeeCrafts from Rochester, NY

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Walnut Chicken Skillet

Ingredients

• 2 tsp. cornstarch, divided
• 3 Tbsp. soy sauce, divided
• 1 lb. boneless skinless chicken breasts, cut into 1/4 inch strips
• 1 Tbsp. water
• 1 1/2 tsp. vinegar
• 1 1/2 tsp. sugar
• dash hot pepper sauce
• 1/2 cup walnut halves
• 3 Tbsp. vegetable oil
• 1 medium green pepper, cut into 1 inch pieces
• 1/2 tsp. ground ginger
• hot cooked rice

Directions

In a bowl, combine 1 tsp. of cornstarch and 1 Tbsp. soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce, and remaining cornstarch and soy sauce; set aside. In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until juices run clear. Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Return chicken and walnuts to pan. Serve over rice.

By Robin from Washington, IA

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Creamy Vegetable Casserole

Ingredients

• 1 package frozen broccoli, carrots and cauliflower (16oz.)
• 1 can cream of mushroom soup, undiluted
• 1 carton spreadable garden vegetable cream cheese (8oz.)
• 1/2-1 cup seasoned croutons

Directions

Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. Transfer to a greased 1 qt. baking dish. Sprinkle with croutons. Bake, uncovered at 375 degrees F for 20 minutes or until bubbly.

By Robin from Washington, IA

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Chinese Cole Slaw

Ingredients

• 1 lb. cole slaw mix
• 2 pk. uncooked ramen noodles(chicken)
• 1 bunch green onion
• 1/2 cup slivered almonds
• 1/2 cup sunflower seeds

Dressing

• 2 ramen seasonings
• 3/4 cup oil
• 1 cup sugar
• 1/3 cup vinegar

Directions

Pour over coleslaw mixture and chill well overnight.

By Christine from IN

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Crunchy Banana Splits

Ingredients

• 2 1/2 cups crushed cornflakes
• 5 tsp. butter or margarine, melted
• 4 tsp. finely chopped pecans
• 5 cups vanilla ice cream, softened
• 5 medium ripe bananas, quartered
• 1/2 cup chocolate syrup
• whipped topping or maraschino cherries

Directions

In a bowl, combine the cornflakes, butter and pecans. Drop ice cream by 1/2 cupfuls into cornflake mixture and roll into a ball. Place two banana quarters in each dessert dish. Top with an ice cream ball, chocolate syrup, whipped topping and a cherry.

By Robin from Washington, IA

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Pork Chops with Apples and Stuffing

Ingredients

• 6 boneless pork loin chops (1 inch thick)
• 1 Tbsp. vegetable oil
• 1 package stuffing mix
• 1 can apple pie filling with cinnamon

Directions

In a skillet, brown pork chops in oil over medium high heat. Mean while, prepare stuffing according to package directions. Spread pie filling into a greased 9x13 inch baking dish. Place the pork chops on top; spoon stuffing over chops. Cover and bake at 350 degrees F for 35 minutes. Uncover, bake 10 minutes longer or until a meat thermometer reads 160 degrees F.

By Robin from Washington, IA

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Brats with Onions

Ingredients

• 4 1/2 cups water
• 3 large onions, thinly sliced and separated into rings
• 6 garlic cloves, minced
• 1 Tbsp. hot pepper sauce
• 2-3 tsp. celery salt
• 2-3 tsp. pepper
• 1 tsp. chili powder
• 15 fresh bratwurst links
• 5 hot dog buns or brat buns, split

Directions

In a large saucepan or Dutch oven, combine the first seven ingredients. Bring to a boil. Add bratwurst. Reduce heat; simmer, uncovered, for 20-25 minutes or until bratwurst is firm and cooked. Drain, reserving onions. Refrigerate or freeze 10 bratwurst. Broil or grill remaining bratwurst for 4-5 minutes until browned, turning once. Serve on buns with reserved onions.

By Robin from Washington, IA

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Strawberry Pie

Ingredients

Short Pie:

• 1 cup Bisquick
• 1/4 cup butter, softened
• 3 Tbsp. boiling water

• 1 qt. strawberries
• 1 cup water
• 1 cup sugar
• 3 Tbsp. cornstarch
• red food coloring

Directions

Put Bisquick and butter in pie pan. Add boiling water and stir. Pat evenly in pan. Bake at 450 degrees F for 8 minutes. Simmer 1 cup berries with 1 cup water until berries start to bread up (about 3 minutes). Blend sugar and cornstarch and stir into boiling mixture, must be thick. Add red food coloring. Set aside to cool. Put remaining berries in baked and cooled short pie. Pour glaze over berries. Refrigerate until firm, about 2 hours. Top with whipped cream. Note: Watch closely as short pie burns easily.

By Robin from Washington, IA

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