ThriftyFun Recipes - June 15, 2007

Thank you Robin, Margie and LRP for today's recipes!

Keep your kitchen cool by cooking with your crockpot, I even know some people that will set it outside while they wait for a meal to finish. View all the slower cooker recipe on ThriftyFun here:

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Swiss Chard

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Recipe Requests:

• Cool Summer Recipes
• Canning in the Oven
• Freezing Lettuce
• English Version of Graham Crackers
• Recipes for Someone with Prader-Willi Syndrome

Today's Recipes:

• Butter Pecan Lust Dessert
• Better Brownies
• Avacado Salad Dressing
• Taffy Apple Salad
• Unbelievable Lemon Pie
• Almond Slices
• Lentil BBQ Loaf
• Mystery Bars

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Cool Summer Recipes

Since the heat of summer has set in, I don't like to use my oven as it heats up my whole house. I need some quick and easy (if possible) no bake or stove-top recipes for supper. Thanks so much!

Jeannine from Jackson, Mississippi

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Canning in the Oven

I need to know about canning in the oven. I have everything but the how long to leave in the oven? I know the temp is 200 just don't know how long to leave in the oven.

Lynn from Sarepta, LA

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Freezing Lettuce

Can you freeze lettuce in freezer bags?

Sandra from Lansing, IL

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English Version of Graham Crackers

What are the English version of Graham Crackers?

Barbara from Costa Blanca, Spain

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Recipes for Someone with Prader-Willi Syndrome

Does anyone have any recipe ideas for people with Prader-Willi Syndrome?

Thanks,
Vickie from Dover Plains, NY

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Butter Pecan Lust Dessert

Ingredients

• 1 cup flour
• 1 stick butter or margarine
• 1 cup pecan nuts, chopped fine
• 1 cup powdered sugar
• 1 cup whipped cream
• 1 package cream cheese (8oz.)
• 1 small box instant butter pecan pudding
• 3 cups milk

Directions

Crust: Mix like a pie crust the flour, butter and nuts and spread in a 9x9 inch cake pan. Bake 15 minutes at 350 degrees F (watch closely) and let cool. Mix powdered sugar, whipped cream, and cream cheese. Beat together and put on crust. Mix pudding (can use butterscotch, chocolate, lemon or any other kind of instant pudding) and milk. Mix and spoon over creamed mixture. Refrigerate until served.

By Robin from Washington, IA

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Better Brownies

Ingredients

• Brownie mix for 9x13 inch pan
• 20 caramels
• 3 Tbsp. milk
• 1/2 cup chocolate chips
• 1/2 cup nuts, chopped

Directions

Mix and bake Brownie mix according to directions. Melt 20 caramels and 3 Tbsp. milk. Immediately after removing brownies from oven, sprinkle with chocolate chips and nuts. Drizzle with caramel mixture.

By Robin from Washington, IA

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Avacado Salad Dressing

Just tried this out of my new Taste of Home subscription of "Simple and Delicious." I had to modify it a bit because I didn't have fresh parsley or plain yogurt. I think this of one of the BEST dressings I ever had.

Ingredients

• 1 cup buttermilk
• 1/2 cup plain yogurt (I used low fat sour cream)
• 1 very ripe avacado, peeled and sliced
• 1/4 cup fresh parsley (or 2 Tbsp. dried)
• 2 green onions
• 1/2 tsp salt
• 1/2 tsp. garlic powder
• 1/4 tsp. dill weed
• 1/8 tsp. pepper

Directions

Place all ingredients in a blender and process until creamy and smooth. Use immediately or refrigerate. 30 cals. per 2 tablespoons.

By Margie from Mount Vernon, Ohio

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Taffy Apple Salad

Ingredients

• 4 cups chopped unpeeled apples
• 1 can crushed pineapple, drained (save juice)
• 2 cups salted peanuts, chopped
• 1 carton whipped topping (8oz)

• Juice from pineapple
• 1 egg, beaten
• 1/2 cup sugar
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. flour

Directions

Mix first 3 ingredients in large bowl. Mix together pineapple juice, sugar, and vinegar. Add well beaten egg and flour. Cook until thick. Cool. Pour sauce over apples, pineapple and peanuts. Fold in whipped topping. Ready to serve or refrigerate in covered bowl. By Robin from Washington, IA

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Unbelievable Lemon Pie

Ingredients

• 1 can Eagle Brand milk
• 1 cup water
• 1/2 cup lemon juice
• 1/2 cup Bisquick
• 3 eggs, beaten
• 1/4 cup margarine, softened
• 1 1/2 tsp. vanilla
• 1/2 - 3/4 cup coconut

Directions

Mix milk, water, lemon juice, Bisquick, beaten eggs, softened margarine and vanilla in a blender on low for 3 minutes. Pour into 10 inch greased pie plate. Let stand 5 minutes. Sprinkle coconut over top. Bake for 35-40 minutes in a 350 degree F oven until knife inserted comes out clean. Cool slightly and serve.

By Robin from Washington, IA

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Almond Slices

Ingredients

• 1 cup butter
• 2 cups flour
• 1/2 tsp. salt
• 1/3 cup cold water
• 5 egg yolks
• 8 Tbsp. milk
• 8 Tbsp. flour
• 2 cups sugar
• 1/2 tsp. salt
• 5 tsp. almond flavoring

Directions

Mix first 4 ingredients and prepare like pie dough. Roll out 1/2 or a little more and cover bottom of 9x13 inch pan. Bring up the sides 1 inch. Beat egg yolks, add milk, sugar, flour, salt and flavoring. Beat only until well blended. Pour filling in pan and over with rest of the dough that has been rolled out. Pinch the sides together to seal the edges of the crust. Brush top with leftover egg whites and sprinkle with sugar. Cut slits in top of crust to permit escape of steam. Bake at 350 degrees F for 45 minutes or until done. Do not overbake.

By Robin from Washington, IA

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Lentil BBQ Loaf

This recipe found on http://www. all-creatures.org

Ingredients

• 1 1/2 cups uncooked lentils
• 1 cup uncooked rice
• 2 small onion
• 6 Tbsp. tomato puree
• 2 Tbsp. molasses
• 1 Tbsp. brown mustard
• 1 Tbsp. soy sauce
• 2 tsp. garlic powder
• 2 tsp. sage
• 1 tsp. marjoram
• 2 tsp. hot sauce

Directions

Place 3-1/2 cups of cold water in a covered glass pot and heat on the stove top until it boils. While the water is heating, rinse the lentils in a strainer, and remove any stones or other foreign matter. Add the rinsed lentils to the boiling water, cover, and lower heat to "simmer". Cook until all the water is absorbed.

Place 2 cups of cold water in a second covered glass pot and heat on the stove top until it boils. Add the rice to the boiling water, cover, and lower the heat to "simmer". Cook until all the water is absorbed.

While the lentils and rice are cooking, wash, peel and finely dice the onions. We precook the onions in a microwave oven for about 3 or 4 minutes and set aside. If you don't have a microwave oven, add the onions to the lentil pot when the water is almost completely absorbed, and cook with the lentils until all the water is absorbed.

The barbecue sauce can also be prepared while the lentils and rice are cooking. In a small mixing bowl, combine the tomato puree, mustard, molasses, soy sauce, and one half of the garlic, sage, marjoram, and as much hot sauce as you like. Mix well and set aside.

When the lentils are cooked, place then in a large mixing bowl and coarsely mash so that most of the lentils are broken. Add the remaining garlic, sage and marjoram. Add the onions and one half of the barbecue sauce and mix well. Add the cooked rice and, again, mix well.

Firmly press the lentil loaf mix into a lightly oiled loaf pan or covered glass or ceramic baking dish. Pour on the remaining barbecue sauce and evenly spread over the surface. Bake in a preheated oven at 350 degrees F. for 1 hour. Serve plain or with your favorite condiment. Enjoy!

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!

By LRP from LWL, MA

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Mystery Bars

Ingredients

• 1/2 cup margarine or butter
• 1/2 cup brown sugar
• 1 cup flour
• 2 eggs
• 1 cup brown sugar
• 1 tsp. vanilla
• 1/2 tsp. flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup coconut
• 1/2 cup nuts or 1/2 cup chocolate chips

• 1 cup powdered sugar
• 1 tsp. soft margarine
• 1 Tbsp. orange juice
• juice of 1 lemon

Directions

Cream margarine and 1/2 cup brown sugar until smooth. Add 1 cup flour and mix until crumbly. Pat evenly into well greased 8 inch square pan. Bake about 20 minutes in 300 degree F oven. Prepare second layer. Beat eggs until light and lemon colored. Add 1 cup brown sugar and vanilla; add 1/2 tsp. flour, baking powder and salt. Mix well. Add coconut and chopped nuts. Spread mixture over the first baked pastry and bake 20 minutes at 350 degrees F. To make icing, combine powdered sugar, margarine, orange and lemon juice. Frost cooled cookie bars and cut into 1x4 inch squares. Makes about 2 dozen.

By Robin from Washington, IA

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