ThriftyFun Recipes - December 15, 2005

When vegetables are done, combine milk and flour mixture and cook on low heat, stirring frequently. When mixture thickens to your preference, remove from heat and serve mixture over toast points.

By Firecat from upstate NY

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Million Dollar Pie

Million Dollar Pie I

Ingredients

1 sheet Pillsbury refrigerated 9 inch pie crust dough
1/2 cup butter
3/4 cup corn syrup
1/2 cup packed brown sugar
3 eggs, lightly beaten
1 tsp. vanilla extract
1/8 tsp. salt
2 pouches oats & honey granola bars, crushed
1/2 cup chopped walnuts
1/4 cup quick cooking or old-fashioned oats
1/4 cup semisweet chocolate chips
Concentrated food coloring, thawed frozen whipped topping and white decorating sugar crystals, optional

Directions

Preheat oven to 350 degrees F. Fit dough in 9 inch pie pan; trim and flute edge. In large microwave-safe bowl microwave butter on high until melted, about 1 minute. Stir in corn syrup and sugar. Beat in eggs, vanilla and salt. Stir in granola, nuts oats and chips. Pour into crust. Bake 40-50 minutes or until filling is set and crust is golden, covering edges with foil during last 15 minutes of cooking time. Cool. If desired, place a pastry bag fitted with large star tip in tall glass. Paint line of green food coloring along inside of bag. Paint red line opposite green line. Spoon whipped topping into bag; pipe onto pie. Sprinkle with decorating sugar.

By Robin from Washington, IA

Million Dollar Pie II

Ingredients:

1 Lg Can Crushed Pineapple
1 Can Eagle Brand Milk
1 (8 0z) Tub Cool Whip
1 Cup Pecans
3/4 Cup Coconut
1/4 Cup Lemon Juice
2 Graham Cracker Crusts

Directions:

Mix all ingredients together. Pour into pie crusts and refrigerate.

By imaqt1962

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Roast Duck

Ingredients

5 lb Duckling, excess fat removed
1 Tbsp. Soy Sauce
1/2 tsp. Salt
1/2 tsp. Peppercorns, Szechwan, Coarsely Ground
2 Tbsp. Honey
2 Tbsp. Vinegar, Chinese, rice

DRESSING

Ingredients

1 tsp. Mustard, dry
Salt
Pepper, white, ground
2 tsp. Sugar
1/2 tsp. Garlic, finely chopped
1 1/2 Tbsp. Soy Sauce
1/3 cup Stock, chicken
1/3 cup Vinegar, Chinese, rice
1/3 cup Oil, vegetable
3 1/2 oz Mai fun, (rice sticks)
2 cup Lettuce, iceberg, shredded
6 Tbsp. Scallions, slivered (garnish)
Cilantro (coriander) (garnish)
1 tsp. Sesame seeds, lightly toasted

For Roast Duck:

Directions

Preheat the oven to 400 degrees F. Rub some soy sauce, salt and pepper into the cavity of the duck and place the duck on a rack in the roasting pan. Stir together the honey and the vinegar and brush some over the duck. Roast the duck until crisp and golden, about 1 hour, occasionally brushing with honey-vinegar mixture. Cool.

With a sharp knife, remove the skin from each side of the breast and cut into thin slivers. Remove the meat from each side of the breast and cut it into thin slivers.combine the slivers of skin and the slivers of duck, reserve 1 cup. The remainder of the duck can be saved for another use.

For Dressing:

Directions

In a small bowl, blend together the dressing ingredients and set aside. In a wok or wide casserole, heat 2 inches of vegetable oil over high heat to 450 degrees F. Carefully, add mai fun noodles, in a few seconds they will puff. Turn carefully with a skimmer and cook the other side. Remove the noodles and drain on paper towels.

Break up the noodles and arrange them on 4 chilled serving plates. Scatter shredded lettuce over the noodles and top with the reserved duck. Garnish with scallions and cilantro. Stir dressing and drizzle a small amount over each salad. Sprinkle with sesame seeds and serve, passing remaining dressing separately.

By Jonathan from Mauritius
http://www.easy-recipes-secrets.com/quick-easy-recipes.html

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Red Hot Fusilli

1 Tbsp olive oil
2 cloves garlic, minced
1/4 C freshly minced parsley
4 C ripe tomatoes, chopped
1 Tbsp fresh basil, chopped or 1 tsp dried basil
1 Tbsp oregano leaves, crushed or 1 tsp dried oregano
1/4 tsp salt
to taste ground red pepper or cayenne
8 oz uncooked fusilli pasta (4 cups cooked)
1/2 lb cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb raw) (optional)

1. Heat oil in a medium saucepan. Saute garlic and parsley until golden.

2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.

3. Cook pasta firm in unsalted water.

4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch.

Yield: 4 servings--Serving Size: 1 cup

Each serving provides:

Calories: 304
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 285 mg

WITH CHICKEN:

Calories: 398
Total fat: 7 g
Saturated fat: 1 g
Cholesterol: 44 mg
Sodium: 325 mg

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Vanilla Cheesecake

2 Tbsp. + 1 1/2 cups granulated sugar
1/4 cup butter, melted
1 1/4 cups graham cracker crumbs
4 pkgs. cream cheese, at room temperature
5 eggs
1 container (8 oz.) sour cream
1/4 cup flour
1 tsp. vanilla extract

Position racks in center and lower third of oven. Preheat oven to 350. Coat 9 inch springform pan with cooking spray. Stir 2 Tbsp. sugar then butter into crumbs; press onto bottom and 1 inch up side of pan. Bake 8 minutes or until lightly browned. Cool 10 minutes.

Place large roasting pan on lower oven rack; fill halfway with water. At medium high speed beat cream cheese and remaining sugar until smooth. At low speed beat in remaining ingredients. At medium speed beat 1 minute. Pour into crust. Bake on center rack 1 hour, 10 minutes or until center jiggles slightly. Run knife around edge of cake. Cool. Cover; refrigerate overnight. Remove side of pan.

By Robin from Washington, IA

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Candied Yams

Small amount of margarine and orange juice give these yams lots of flavor but little fat.

3 medium yams (1 1/2 cups)
1/4 cup brown sugar, packed
1 tsp flour, sifted
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp orange peel
1 tsp soft tub margarine
1/2 cup orange juice

1. Cut yams in half and boil until tender but firm (about 20 minutes).

2. When cool enough to handle, peel and slice into 1/4-inch thickness.

3. Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel.

4. Place half of the sliced yams in a medium-sized casserole dish.

5. Sprinkle with spiced sugar mixture.

6. Dot with half the amount of margarine.

7. Add a second layer of yams, using the rest of the ingredients in the same order as above. Add orange juice.

8. Bake uncovered in oven preheated to 350° F for 20 minutes.

Makes 6 servings--Serving size: 1/4 cup

Calories 110
Fat less than 1 g
Saturated fat less than 1 g
Cholesterol 0 mg
Sodium 115 mg

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