ThriftyFun Recipes
Volume Two, Number 91, May 15, 2006
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Hello,
We are sending out Friday's newsletter today. Sorry for the delay.
Thank you Robin, Cynthia, Sandy, Lauren and Ronsan for today's recipes!
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Recipe Requests
Straw Salad Recipe
I am trying to find a recipe my Mom used to make. She called it "Straw Salad" (I don't know why). Some of the ingredients were apricot Jell-O, cream cheese, pineapple, bananas, and coconut. If I remember correctly, the ingredients were layered. I do remember it was DELICIOUS!
Suerkeene from Wallace, NC
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Hot German Potato Salad
I'm looking for a recipe for Hot German Potato Salad containing Angostura Bitters, bacon and cornstarch. I got it from a friend's cookbook years ago but lost it. Thanks for any help or suggestions.
Alph from SC
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Pace Picante Sauce Recipe
Does anyone have a cloned recipe for Pace Picante Sauce?
Di from Bucks. England
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Today's Recipes
Pea Salad
Ingredients
- 1 large can peas
- 1 small can peas
- 1 cup finely-diced celery
- 1 small onion, diced fine
- 3 or 4 hard-cooked eggs, diced
- 1 cup mayonnaise
- 1 cup sour cream
Directions
Mix and refrigerate.
By Robin from Washington, IA
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Chinese Chicken
Ingredients
- 2 Tbsp. margarine
- 1/3 cup chopped onion
- 1 cup diced celery
- 4 cups diced cooked chicken
- 1 can mushroom soup
- 1 cup chicken broth
- 6 drops Tabasco sauce
- 2 Tbsp. soy sauce
- 1 can chow mein noodles
- 2/3 cup cashew nuts (don't substitute)
Directions
Saute onions and celery in butter. Add chicken, mushroom soup and chicken broth. Add soy and Tabasco. Simmer for a few minutes. Place in casserole and top with chow mein noodles and cashews. Bake at 350 degrees F for 20 minutes.
By Robin from Washington, IA
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Nut Lover's Chocolate Bread Machine Loaf (Freezer Bread)
By Cynthia Smith  What's more convenient than a bread machine for fresh loaves of bread? Knowing that you can enjoy your favorite nutty treat anytime when you keep an extra loaf tucked away in your freezer!
Ingredients:
- 1/2 cup milk
- 2 eggs
- 1/4 cup water
- 2 tablespoons butter, cut up
- 1/2 teaspoon vanilla
- 2 cups bread flour
- 1 cup whole wheat flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons active dry yeast or bread machine yeast
- 1/2 cup semisweet chocolate pieces
- 1/4 cup semisweet chocolate pieces
- 1/4 cup chopped walnuts
- 2 tablespoons semisweet chocolate pieces
- 1/2 cup shortening
Directions:
- Add milk, eggs, water, butter, vanilla, both flours, sugar, cinnamon, salt, yeast and 1/2 cup of the chocolate pieces to the bread machine according to the machine's directions. Select the 'dough' cycle. When the cycle is complete, remove the dough from the machine, punch it down, cover and let it rest for 10 minutes.
- Divide the loaf in half. On a lightly floured surface, roll each portion into a 10 x 7 inch rectangle. Divide the 1/4 cup of chocolate pieces and the walnuts between the separated dough pieces sprinkling them on evenly and lightly pressing them in.
- Beginning at a short side, roll up each rectangle into a spiral before sealing the seams and ends. Place the loaves with the seam sides down into 2 greased 8 x 4 x 2 inch loaf pans. Cover the pans and let them rise in a warm place until they are nearly double their original size (usually between 35 to 45 minutes).
- Bake in a 350 degree oven for about 30 minutes or until the bread sounds hollow when tapped. Remove the bread from the pan and cool just a bit on a wire rack.
- In a microwaveable bowl, combine 2 tablespoons chocolate pieces and the shortening. Heat on HIGH for 30 to 45 seconds or until the chocolate is soft enough to stir smooth. Drizzle the chocolate mixture over the slightly cooled bread.
- To freeze the Nut Lover's Chocolate Bread Machine Loaf, seal and place in the freezer for up to 3 months.
- To serve frozen Nut Lover's Chocolate Bread Machine Loaf, thaw at room temperature.
Each loaf yields 16 servings.
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Ground Beef Curly Noodle
This is a thrifty recipe that my sister came up with when she had several children that she watched in her home daycare. It can be spiced up quite a bit for the adult version, or left as is for picky children:
Ingredients
- 1 lb. ground beef
- 1 can undrained corn
- 1 can chopped undrained tomatoes
- 1 package Oriental flavor ramen noodles with seasoning packet
Directions
Brown beef over medium heat in a skillet, drain fat. Add corn and tomatoes with their juices. Break up noodles in package and stir into skillet, add seasoning packet. Stir and bring to a boil then lower heat and cook for 5 minutes until noodles are tender.
Ideas to spice this up: use flavored canned tomatoes, garlic salt, worcestershire, taco seasoning, etc.
By Lauren Goddard from Northborough, MA
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Double Chocolate Bundt Cake
When I don't have time to bake but need a great double-chocolate cake for a funeral dinner, potluck or family or neighbors, here's the one I like. It has excellent flavor, requires no frosting, stays moist for several days and is a one-bowl wonder.
Ingredients
- 1 (18.25 ounce) box chocolate cake mix
- 1 small box chocolate instant pudding
- One-half cup warm water
- One-half cup vegetable oil
- 8 ounces sour cream
- 4 eggs
- 1 (twelve ounce) package semisweet chocolate chips
- Confectioners' sugar
Directions
Combine all ingredients except chocolate chips and beat for four minutes. Fold in chocolate chips. Pour into a greased Bundt pan and bake at 350 degrees F for 50 to 60 minutes. Cool, plate and dust with confectioners' sugar when completely cool.
By Ronsan from Southwest Missouri
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Looking For A Quick And Affordable Meal Tonight?
By Sandy Baker You are tired after spending the day working. But, the age old question is, "What's for dinner?" Do you have an option for dinner tonight? Here is a quick dinner that you can make that is satisfying and easy to do.
A Bit Of Chinese
Ingredients:
- Chicken breast or use any type of flat, thinly cut beef. Enough to feed your family.
- 2 bell peppers, cut into strips and then into half
- 2 medium onions, cut into thick pieces
- One teaspoon of ginger
- Two diced cloves of garlic
- One tablespoon of olive oil
- 2 tablespoons of soy sauce
- 2 tablespoons of corn starch
- One tablespoon of sugar, to taste
- One cup of water, or less
Directions:
In a large skillet, add olive oil and brown meat. It does not need to be cooked through, but the outside should be browned. Add in cut up onions, water, ginger, garlic and salt to taste. Let simmer for about 10 minutes, covered on medium heat. Add in peppers and cook for another 5 minutes or until you get the peppers to the level of tenderness that you like them.
Mix together soy sauce, corn starch and sugar to taste. Add to mixture at very end to thicken the sauce.
Serve with salad, rice, or make your own egg rolls. Change this recipe up by adding other vegetables and adding various spices that you enjoy.
Challenge for the day:
Go into your pantry can come out with a meal that you can make based on just what you have there. Pasta is an easy choice, but what about making something with vegetables, potatoes, onions, or even making a batch of yummy cookies or bread? Think out of the ordinary and find out what you already have in your pantry that you can use as a dessert, a side dish or even as a main course. You may be surprised at what is in there!
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Hawaiian Meatballs
Ingredients and Directions
- 1 1/2 lb. ground beef
- 1 tsp. salt
- 1/4 cup chopped onion
- 1/4 cup milk
- 1/2 cup bread crumbs
Shape into meatballs.
- 1 egg, beaten
- 1/4 cup flour
Mix and dip balls into (may need to increase amounts). Brown in 1/3 cup oil.. Remove all but 1 Tbsp. oil. Add and simmer:
- 1/2 cup pineapple juice
- 1/2 cup beef broth
Add and cook:
- 1 green pepper, cut in strips
- 1 cup drained pineapple chunks
Mix and stir into mixture in pan:
- 2 Tbsp. cornstarch
- 1/2 cup pineapple juice
- 1/4 cup sugar
- 1/4 cup vinegar
- 1 Tbsp. soy sauce
Add and put into oven at 200 degrees F:
- 1 large chopped tomato
- 4 cups cooked rice (I like wild rice mixture)
May be frozen or refrigerated during preparation to be used later. Serves 4-6.
By Robin from Washington, Ia
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Barbecue Chicken and Roasted Onions (Freezer Meal)
By Cynthia Smith You can always make extra of this summer favorite to enjoy throughout the year! For variety, try using this recipe to make a delicious topping on homemade pizza!
Recipe for Tangy Apricot Barbecue Sauce:
- 1/3 cup finely chopped onion
- 1 teaspoon grated fresh ginger
- 2 teaspoons hot cooking oil
- 1 cup catsup
- 1/3 cup apricot preserves
- 1/3 cup orange juice
- 1 tablespoon Worcestershire sauce
- A dash of ground pepper
Recipe for Chicken and Roasted Onions:
- 2 medium sweet onions cut into thin wedges
- 1 medium red onion, cut into thin wedges
- 2 leeks, quartered lengthwise and cut into 2 inch pieces (be sure to use the white part only)
- 4 green onions sliced into 1 inch pieces
- 2 thinly sliced garlic cloves
- 2 teaspoons of olive oil
- 1/2 teaspoon of crushed, dried thyme
- 1/8 teaspoon salt
- 1/8 teaspoon of crushed pepper
- 6 medium boneless, skinless chicken breast halves
Directions:
- First prepare the Tangy Apricot Barbecue Sauce by heating the onion, ginger and cooking oil in a medium saucepan over medium heat until tender. Add the catsup, apricot preserves, orange juice, Worcestershire sauce and pepper. Bring to a boil before reducing heat and simmering for 10 minutes or until slightly thickened.
- Next, prepare the onions. Fold a 48 x 48 inch piece of heavy foil in half to make a double-thick piece of foil that measures 24 x 48 inches. Coat the foil with non-stick cooking spray. Place the onions, leeks, green onions and garlic in the center of the foil. Drizzle with oil before sprinkling with thyme, salt and pepper. Bring together two opposite edges of foil and seal by folding over twice. Fold the remaining edges to enclose the vegetables being sure to leave space in order for steam to build. Grill the onion mix packet on an uncovered grill over medium coals for about 30 minutes or until the onions are tender. About 15 minutes into the onion's cooking time, add the chicken breast to the grill and cook until the chicken is tender and no longer pink turning once halfway through grilling. You may use some of the Tangy Apricot Barbecue Sauce during the last 5 minutes of cooking time on the chicken as well.
- To freeze the Tangy Apricot Barbecue Sauce, transfer the sauce to an airtight container or freezer container and freeze for up to three months.
- To freeze the Barbecue Chicken and Roasted Onions, Place two chicken breasts and portions of the onion mixture into freezer-safe self-sealing plastic bags and freeze for up to three months.
- To use frozen Tangy Apricot Barbecue Sauce and Barbecue Chicken with Roasted Onions, thaw in the refrigerator overnight.
Barbecued Chicken with Roasted Onions yields 6 servings.
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