ThriftyFun Recipes
Volume Two, Number 10, January 17, 2006
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Hello,
Thank you Louise, Terri and Robin for today's recipes!
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Recipe Requests
Longhorn's Onion Petals
Does anyone have the recipe for Onion Petals that are served at Longhorns. I had a recipe for it, but when my computer crashed, I lost it.
Thanks,
Mair
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East Side Mario's Garden Salad Dressing
Has anyone out there figured out the recipe for East Side Mario's Garden Salad Dressing? I love this and would really like to know how to make it at home.
Colleen from Ontario, CA
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Hawaiian Party Food
Anyone have any ideas for food for a hawaiian themed party? The food has to be easy to make in large amounts.
AC from Minnesota
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Cakes Sticking to an Angel Food Cake Pan
Today I tried to make Five Flavor Cake in an Angel Food pan and it stuck. The recipe did not call for the pan to be treated. Last summer I made a Jewish Apple Cake and that also stuck in the pan. Both these recipes called for this type pan - but they both stuck - any ideas why?
Thanks!
By Beth from New Jersey
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Pork and Avocado Burritos
Hi there THRIFTY FUNNERS,
I am looking for a recipe for making Pork and Avocado Burritos. I have searched all over the web and can't find one. Any one have a recipe they can share with me? I love them at the restaurants but every time I want to order one, they say they are out of avocados. Can some one help me out? Thanks for taking the time to help me in advance. Have a beautiful day to all
Connie from Pueblo, CO
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Canned Biscuit Apple Dumplings
When my kids were small I use to make a recipe for Apple Dumplings that are made with canned refrigerated biscuits. I would love to have this recipe since I lost it.
Vicki from Overland Park, KS
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Contest ends January 31, 2005
Today's Recipes
Stuffed Bread
Ingredients
- 4 cups all purpose flour
- 2 Tbsp. sugar
- 1/2 tsp. salt
- 2 package rapid rise yeast
- 1 cup of water
- 1/4 cup Dijon mustard
- 2 Tbsp. margarine
- 1 and 1/2 cups chopped cooked ham
- 1 cup shredded swiss cheese
- 1/2 cup chopped dill pickle
- 1 egg, beaten
Directions
Set aside 1 cup of flour. Mix remaining flour, sugar, salt and yeast. Heat water, margarine and mustard to 125 degrees F. Stir into flour mixture. Mix in enough reserved flour to make a soft dough. Knead for 4 minutes.
On a greased baking sheet, roll dough to 14 x 12 inches. Sprinkle ham, cheese and pickle down center third of the dough length. Make cuts from filling to dough edge at 1 inch intervals along sides of the filling. Bring strips from opposite sides of filling together; twist and place ends at an angle across filling; cover. Place large shallow pan on counter; half-fill with hot water. Place baking sheet over pan; let dough rise 15 minutes.
Brush loaf with beaten egg. Bake at 375 degrees F for 25 minutes. Serve warm. Leftovers may be frozen or refrigerated. Reheat to serve.
This is a great way to use leftover ham. When you serve ham, chop up the leftovers right away and freeze. That way you'll have ham on hand when you want to make this bread.
By Louise from Port Charlotte, FL
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Beefballs with Barbecue Sauce or Ruby Sauce
Ingredients
- 2 lbs. lean ground beef
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 small onion, finely minced
- 1 cup finely crushed cracker crumbs
- 1 egg
- 1/2 cup milk
Directions
Combine meatball ingredients and form into 1-inch meat balls. Bake in shallow baking dish on rack in 350 degree F oven for 20 to 30 minutes or until done.
Pour desired sauce over beefballs and place beefballs in crockpot, frying pan, or fondue pot. Serve warm.
Barbecue Sauce:
Ingredients
- 1 cup chopped onion
- 2 Tbsp. butter
- 1/4 cup water
- 1 cup ketchup
- 1/2 cup brown sugar
- 1 Tbsp. prepared mustard
- 1 tsp. horseradish
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. chili powder
Directions
Saute' onion in butter until tender. Add remaining ingredients and simmer 15 minutes. pour over beefballs and keep warm.
Ruby Sauce:
Ingredients
- 1-16 oz. can jellied cranberry sauce
- 1 cup bottled barbecue sauce
- 2 Tbsp. frozen orange juice concentrate
Directions
Combine ingredients, blending until smooth. Heat until warm. Pour over beefballs or use as a dip.
By Robin from Washington, IA
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Southern Pie
Ingredients
- 3/4 cup Post Grape Nuts cereal
- 3/4 cup sugar
- 1 tsp. vanilla
- 1/2 cup warm water
- 1 cup dark corn syrup
- 1/8 tsp. salt
- 3 eggs, well beaten
- 3 Tbsp. butter, melted
- 1 unbaked pie crust
Directions
Combine cereal and water; let stand until water is all absorbed. Meanwhile, blend eggs and sugar; adding syrup, vanilla, butter and salt. Fold in softened cereal. Pour into pie crust. Bake at 350 degrees for 50 minutes or till filling is puffed all across the top. Cool completely. Garnish with whipped topping.
By Terri from NV
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Italian Shredded Beef for Sandwiches
Ingredients
- 1 3-lb. boneless chuck steak, cut 3/4 inch thick
- 1 cup water
- 1 medium onion, chopped
- 4 tsp. instant beef bouillon
- 1 tsp. leaf oregano
- 1 tsp. thyme
- 3 drops Tabasco sauce
- 2 Tbsp. Worcestershire sauce
- 1 clove garlic, minced
Directions
Place steak in slow cooker. Add onion and water. Cover and cook on low for 8 to 10 hours or until tender. Or simmer in a covered pan on top of stove or in 325 degree F oven for 2 to 3 hours or until meat is tender. When tender, remove beef and reserve broth and onion. With two forks, shred beef by pulling apart into fine pieces. Return to slow cooker and add remaining ingredients and cook for an hour in the slow cooker or 14-20 minutes on the stove top on med.-high.
By Robin from Washington, IA
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Rum Pecan Pie
Ingredients
- 1/4 cup butter, melted
- 3 eggs, beaten
- 2/3 cup sugar
- 1 cup light corn syrup
- 1/4 cup light rum
- 1 tsp. vanilla
- 1 cup chopped pecans
- 1 - 9 inch unbaked pie crust
Directions
Combine 1st 6 ingredients and beat for 3-4 minutes. Fold in pecans. Pour into unbaked pie crust and bake 45 minutes at 375 degrees F. Cool completely before serving.
By Terri from NV
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Beef Stew
Make it today. It is so much better the next day.
Ingredients
- 2 pounds stew meat (Nice bite size pieces)
- 1 small bag baby carrots
- 1 large Onion Quartered
- large bite size pieces of Celery as much as you like
- 1 can drained whole green beans
- 2 cans mushroom soup
- 2 cans beef boullion
- 4-6 washed cut up russet potatoes with skins on
Directions
Put all ingredients in a Dutch oven. Mix well, and cover with foil or a lid and put in the oven at 350 degrees F for about 2 1/2 to 3 hours. Serve sour dough rolls or corn bread muffins with it and sliced cheese.
I just submitted this to the gooseberry patch and they used it in one of their new cook books. For them using the recipe I received the new cook book with my recipe in it and many others. We love this hope you do to.
By Connie from Ballwin, Missouri
Fantastic Beef Stew
Ingredients
- 3 lbs. round steak, cubed
- 1 medium onion, diced
- 5 Tbsp. butter
- Salt and pepper to taste
- 1 1/2 cup water, divided
- 1/2 cup tomato paste
- 2 Tbsp. red wine vinegar
- 1 clove garlic, minced
- 1 bay leaf
- 2 cans small onions, undrained
- 3/4 cup walnut halves
- 1/2 lb. Jack cheese, cubed
Directions
Brown meat and diced onion in butter. Season to taste. Combine 1/2 cup water, tomato paste, vinegar, garlic, and bay leaf; add to meat. Simmer for 1 hour. Add remaining water and onions; simmer for 15 minutes. Stir in remaining ingredients and serve. Serves 6.
By Robin from Washington, IA
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Lettuce Cake with Lemon Frosting
Ingredients
- 1 cup lettuce, finely chopped
- 1 1/2 cups all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/8 tsp. mace
- 1/8 tsp. ginger
- 1 cup sugar
- 1/2 cup corn oil
- 1 1/2 tsp. lemon peel, grated
- 2 eggs
- 1/2 cup walnuts, chopped
Directions
Sift all dry ingredients except sugar.combine sugar, lemon rind and oil. Mix in flour mixture and chopped lettuce. Add eggs, one at a time, beating well after each one. Stir in walnuts and pour into a 9 inch x 13 inch baking dish. Bake at 350 degrees F for 25-30 minutes, or is golden brown and tests clean.
Frosting:
Ingredients
- 1 1/2 cups powdered sugar
- 1/4 tsp. lemon extract
- 1/2 tsp. grated lemon peel
- 2-3 Tbsp. milk
- 1 Tbsp. butter, softened
Directions
Sift powdered sugar and combine with other frosting ingredients. Beat till smooth and put on cooled cake.
By Terri from NV
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