ThriftyFun Recipes
Volume One, Number 112, October 15, 2005
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Thank you Terri, Margie and Tina for today's recipes.
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Today's Recipes
Halloween Snack Mix
Ingredients
- 6 Cups Caramel Corn
- 2 Cups Cashews or Pecans
- 1-1/2 Cups Candy Corn
- 1/3 Cup Raisins
Directions
In a large bowl combine all ingredients and mix well.
Great for a Halloween Party or to package in individual goodie bags for a school party or bake sale.
By Tina - Momto2cuties from Dallas, TX
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Fresh Apple Cookies
I wait all year to make these! Perfect for our snappy Ohio autumn days. It's really starting to get pretty, now. The leaves are turning after a very long, hot summer.
Ingredients
- 1/2 cup margerine
- 1 cup packed brown sugar
- 2 eggs 1/4 c milk
- 1 3/4 cups chopped apple
- 1 cup raisins
- 1/2 cup chopped walnuts
- 2 cup flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1/4 tsp. clove
Directions
Cream butter and sugar. Add eggs and milk and mix well. Stir in flour, spices, salt and baking powder. Stir in apples, raisins, and walnuts. Drop by teaspoon on GREASED baking sheet. Bake 12 minutes at 350 degrees F. Makes about 3 dozen. These are very moist and tend to stick if stacked. I always use waxed paper between cookies.
By Margie Minard
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Speedy Steak
Yield: 6 servings
(Serving size: 3-4 ounces meat with 1/2 cup rice)
Ingredients
- 1 Tablespoon canola oil
- 3 Cups sliced raw vegetables (try carrots, broccoli, zucchini, and peppers)
- 2 garlic cloves, minced
- 1-1/2 pounds boneless, skinless chicken breasts or lean sirloin steak, cooked and sliced into strips - 2 Tablespoons light soy sauce
- 2 Tablespoons brown sugar
- 1 Tablespoon dry sherry
- 3 Cups cooked rice
- 2 Tablespoons toasted sesame seeds
Directions
Heat the oil in a wok over high heat. Add the vegetables and stir-fry for 4 minutes. Add the garlic and stir-fry for 2 more minutes.
Add the chicken or beef and stir-fry 1 minute. Combine the soy sauce, sugar, and sherry and add to the wok. Cover and steam for 1 minute. Serve over hot rice and garnish with sesame seeds.
Nutritional Information Per Serving:
Calories: 303, Fat: 6 g, Cholesterol: 69 mg, Sodium: 282 mg,
Carbs: 33 g, Dietary Fiber: 2 g, Sugars: 7 g, Protein: 28 g
Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable
By Terri from Pahrump, NV
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Autumn Refrigerator Cookies
Ingredients
- 2 sticks margarine (can use 1/2 butter)
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 tsp. good vanilla
- 1/2 tsp. maple flavoring
- 1 1/2 to 2 cups finely chopped walnuts
- 4 cups flour
Directions
Cream margarine and sugars well. Beat in eggs. Add flavorings. Stir in flour, soda and salt until well mixed. Add nuts and blend. Form into logs (about 1 1/2 inch in diameter. They can be made larger or smaller) and refrigerate several hours, or overnight. Slice into 1/4 inch slices and bake at 350 degrees F. until golden around edges. You don't have to bake all of the cookies at once. I try to keep some in the fridge ready to bake when we have company or just want a warm fresh cookie for dessert.
By Margie Minard
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Curried Fruit Bake
Ingredients
- 1 (16 oz.) can pear 1/2's
- 1 (16 oz.) can cling peach 1/2's
- 1 (20 oz.) can pineapple chunks
- 6 Maraschino cherries, 1/2'd
- 4 Tbsp. butter or oleo (1/2 stick)
- 3/4 cup packed brown sugar
- 4 tsp. curry powder
Directions
About 2 hours before serving: Preheat oven to 325 degrees F. Drain fruits thoroughly. Meanwhile, in a small saucepan over low heat, in melted butter or oleo, stir sugar and curry powder.
Place fruits in a shallow 1 1/2 Qt. casserole dish; spoon butter/oleo mixture over fruits.
Bake for 1 hr. Serve warm from baking dish with ham, poultry, or lamb. (Refrigerate any leftovers to serve cold another day.)
Serves: 12 (about 155 calories per serving.)
By Terri from Pahrump, NV
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