ThriftyFun Recipes - May 3, 2006

2.combine the water, salt and 2 tsp. MSG for the brine in a large bowl. Add the chicken to the bowl and marinate for 2 hours. Turn the chicken a couple of times as it marinates.

3.combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper, paprika, 3/4 tsp. MSG, and poultry seasoning)

4. When the chicken has marinated in the brine, transfer each piece to paper towels so that the excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, then back into the flour. Toss the chicken around in the breading to build up a heavy coating on each piece. Stack the chicken on a plate or cookie sheet until each piece has been coated.

5. Drop the chicken, one piece at a time, into the hot shortening. Fry half of the chicken at a time (4 pieces) for 7 to 10 minutes, or until it's golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.

6. Remove the chicken to a rack to drain for about 5 minutes before eating.

Serves 3 to 4 (makes 8 pieces of chicken)

TIDBITS: MSG is monosodium glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent Flavor Enhancer. MSG is an important component of several KFC items.

Editor's Note: Some people are allergic to MSG and the recipe should work fine without it.

By Connie from Mountain Home, AR

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Chicken with Cardamom
By Clair Janchote

Indian food is as diverse as its culture, geography and climate. The essence of good Indian cooking relies on the appropriate use of aromatic spices. The skill lies in subtly blending a variety of spices to enhance rather than overpower the basic flavors of a particular dish. Spices may also be chosen for their digestive or appetizing qualities.

This simple recipe from the Northern region of India uses highly fragrant cardamom pods. Cardamom pods taste delicious and may also useful in aiding digestion. Dried cilantro/coriander may be used if fresh is not available.

Chicken with Cardamom

Ingredients

Serves 4

3-4 tablespoons of oil
1 and 1/4 cups (300 ml) plain yoghurt
1 pound chicken (600 g) chicken
salt (any but preferably sea salt)
3 medium onions
Handful of fresh cilantro / coriander
10 green cardamom pods
5 ounces (150 ml) water

1. Heat one and a half to two tablespoons of the oil in a heavy bottomed pan and fry the onions until golden brown.

2. Remove onions from the pan and heat the remaining amount of oil in the same pan. Add the chicken and onions and stir together. Cook over a medium heat for around 10 minutes.

3. Pour the yoghurt into the mixture, add the water gradually and season with the salt.

4. Bring to the boil then reduce the heat and simmer for around 15 minutes or until the chicken is cooked.

5. Add the cilantro and cardamom and simmer for another minute.

Serve hot with rice or Indian bread.

To freeze: Cool completely, divide into portions and put chicken mixture into freezer-proof bags or containers. Seal, label and freeze for 2-3 months.

To defrost: Defrost a portion of the chicken mixture on a plate for 4 hours at room temperature. Remove the chicken from the container and place in a saucepan, cover and bring to the boil for 5 minutes. Reduce heat and simmer for a further 5 minutes ensuring the mixture hasnt dried out and adding extra liquid if necessary.

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Orange-Chocolate Pie (Freezer Dessert)
By Cynthia Smith

Do you remember that delicious, creamy orange and vanilla ice cream treat you loved as a child? Now you can have it just about anytime you want to with this convenient make-ahead desert!

1 cup miniature marshmallows
1 cup (6 ounces) of semisweet chocolate chips
1 cup of evaporated milk
1 pink of softened vanilla ice cream
1 pint of softened orange sherbet
1 9-inch graham cracker crust
1/3 cup coarsely chopped pecans (optional)

In a saucepan, combine the marshmallows, chocolate chips and milk. Brink to a boil over medium heat, cook and stir for 2 minutes or until the mixture is melted together before removing from heat. Cool completely.

While the chocolate mixture is cooling, alternately arrange scoops of ice cream and sherbet in the crust and smooth out the top (the back of a wooden spoon does this nicely). Pour the chocolate sauce over the pie and sprinkle with pecans (if desired). Cover and freeze for up to four hours before serving. This pie can remain frozen for up to 2 months.

The Orange-Chocolate Pie yields between 6 and 8 servings.

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Easy Fruit Dip

Ingredients

8 Oz Cool Whip
Large package of INSTANT Vanilla pudding

Directions

Mix the two together well, and chill until thickened. Dab it on fruit salad or dip your fruit into it.

This tastes so good! Great for any picnic too!

By Katie from Pa

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Lowfat Chocolate Pie (1 gram per slice)

We are all on a lowfat diet now and desserts have become non existent because of the high fat! Here is my recipe for a low fat chocolate pie.

Crust

2 1/2 cups Oreo O's cereal

Throw them in blender and grind until you have crumbs. Put in the bottom of a 9 inch pie plate, evenly. THIS PIE WILL NOT HAVE CRUST ON THE SIDES, JUST ON THE BOTTOM.

Filling

2 FAMILY size packages cook and serve jello brand chocolate pudding
5 cups skim milk

In microwaveable large bowl, whisk pudding and milk together. Microwave on high heat for 4 minutes. Whisk again. Microwave in two minute intervals until pudding is boiling, whisking in between each time. Let pudding sit for about ten minutes to cool, whisk again.

Slowly pour the pudding into the pie plate until full. Leave on counter for about 15 minutes to cool a bit more (if you do not like the "skin" cooked pudding leaves cover pie with a piece of wax paper, to be peeled off prior to eating). Put in fridge for about two hours and serve with fat free whipped cream. (This pie will be good for about three days, if kept in the fridge.)

Each slice has about one gram of fat (if you cut the pie in six pieces).

Misty from Bradenton, FL

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Awesome Sloppy Joes (Freezer Meal)
By Cynthia Smith

There aren't many recipes this good that call for only five ingredients! With just a couple of short cuts and a little effort, you can enjoy your own Sloppy Joes whenever you want to!

3 pounds of ground beef
3 cups of catsup
2/3 cups sweet pickle relish
1 envelope onion soup mix
When ready to serve: 14 hamburger buns

In a large saucepan (Dutch oven), cook beef over medium heat until it is no longer pink and then drain the excess fat. Stir in the catsup, relish and soup mix and then heat thoroughly. Cool and freeze in a container for up to three months.

To serve Sloppy Joes, thaw in the refrigerator, heat thoroughly in a saucepan and serve on hamburger buns.

Awesome Sloppy Joes yields 14 servings.

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