ThriftyFun Recipes
Volume One, Number 62, August 15 2005
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Hello,
Thank you imaqt1962, Robin and Terri for today's recipes. You folks are great!
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Recipe Requests
Storing Lettuce
I read somewhere, that storing lettuce in aluminum foil would keep the lettuce crisp and fresh a lot longer. Is this true and if not, what is the best method?
Sincerely,
Bob From New Jersey
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Main Dishes That Don't Use Mushrooms
I would dearly love to see some recipes for main dishes that don't include mushrooms or give a substitute for the mushroom soup and any type of mushrooms that are being used in the recipe. I can't be the only person in the world that doesn't like mushrooms.
Ettamae from CA
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Burnt Flavor in Spaghetti Sauce
I made spaghetti sauce last night which i cook all day. The sauce burnt to the bottom of the pan. Now, the sauce has a burnt flavor. How do I get rid of the aroma and flavor of the burnt sauce?
Thanks,
Terrie
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What is Flash Freezing?
What exactly is flash freezing?
Reece71
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Contest ends August 31, 2005
Today's Recipes
Fizzy Ice Tea
Ingredients
- 4 green tea bags
- 2 cups boiling water
- 1 12 oz can frozen juice concentrate
- Club Soda
Directions
Steep 4 green tea bags in 2 cups boiling water according to directions. Discard tea bags. Add 1 (12 oz.) can frozen juice concentrate (such as, cranberry-raspberry or apple-cherry, etc.)
Cover and chill.
To serve:
Fill a glass of ice 1/4 full with tea mixture. Top off with chilled club soda. Fresh berries may be added to this drink if desired.
By imaqt1962
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Honey Mustard Pretzels
Ingredients
- 1/4 cup butter
- 1/4 cup honey mustard
- 1 tsp. Worcestershire sauce
- 1/4 tsp. garlic powder
- Several dashes bottled hot pepper sauce
- 10 cups small pretzels
Directions
Melt butter in small saucepan, remove from heat and stir in honey mustard, worcestshire sauce, garlic powder and hot pepper sauce. Place pretzels in a foil lined 13x9 inch pan.
Pour mustard mixture over pretzels to caot and bake at 300 degrees F for 25 minutes stirring every 10 minutes. Spread on foil. Cool in an airtight container.
By imaqt1962
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Bundt Cake
Ingredients
- 1 regular size box yellow cake mix
- 1 pkg. vanilla pudding mix
- 3/4 cup salad oil
- 3/4 cup water
- 4 eggs
- 1 tsp. vanilla
- 2 tsp. cinnamon
- 1/4 cup sugar
- 1/2 cup nuts (chopped) (opt.)
- Powdered sugar glaze
Directions
Combine cake mix and pudding mix. Either instant or regular pudding may be used; they're both fine. Put dry pudding mix directly into the dry cake mix for the first step. Add oil and water and beat well. Add eggs, one at a time, beat well after each addition. Add vanilla. Beat very, very well for 6 to 8 minutes at high speed. Combine cinnamon, sugar and nuts. Spoon 1/3 of cake batter into a very well greased bundt cake pan. Sprinkle 1/2 of the cinnamon mix over the batter. Spoon another 1/3 of batter into pan. Sprinkle the other 1/2 cinnamon mix over this. Top with remaining batter. Bake at 350 degrees F for 45 minutes. Take out and glaze while warm with powdered sugar glaze. (1 cup powdered sugar with a little milk and vanilla flavoring). This is a delicious cake!
By Robin
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Blaze A Trail Mix
Ingredients
- 2 cups honey graham cereal
- 1 cup tiny marshmallows
- 1 cup peanuts
- 1/2 cup semi sweet chocolate chips
- 1/2 cup raisins
Directions
Place all ingredients in a plastic bag or container. Shake to mix and store in cool, dry area for up to 2 weeks. Makes 10 (1/2 cup ) servings
By imaqt1962
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Chicken Scampi
Ingredients
- 2 Tbsp. butter
- 4 skinless chicken breasts
- 1 can (10 3/4 oz) cream of chicken soup
- 1/4 cup water
- 2 tsp. lemon juice
- 2 cloves garlic, minced or 1/2 tsp. garlic powder
- hot cooked pasta
Directions
Heat butter in skillet. Cook chicken 10 minutes or until browned. Add soup, water, lemon juice, and garlic. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve over your choice of cooked pasta.
By imaqt1962
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Carrot Cake Recipes
Carrot Cake I
Ingredients:
- 1 1/2 cup butter
- 1 3/4 cup firmly packed brown sugar
- 4 eggs
- 2 tsp. vanilla
- 2 3/4 cup all purpose flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 3/4 tsp. nutmeg
- 2 cup grated carrots
- 1 can crushed pineapple, drained
- 1/2 cup raisins
- 1/2 cup chopped nuts
- 3/4 tsp. cinnamon
Directions:
Preheat oven to 350 degrees. In large bowl, cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs, 1 at at time, beating well after each addition. Stir in vanilla. In medium bowl, combine: flour, baking powder, salt and spices; gradually add to creamed mixture; blend well. Stir in carrots, pineapple, raisins and nuts. Spoon batter into a well greased and floured 12 cup Bundt pan. Bake for 60-65 minutes or until cake tests done. Let cool in pan for 15 minutes. Remove from pan and let cool completely on a rack. Can ice completely or pour icing over top of cake and let drizzle, with a cream cheese icing. Garnish as you wish.
By Terri
Pineapple-Carrot Cake
Ingredients:
- 1 pkg. yellow cake mix
- 1 can crushed pineapple in juice
- 3 eggs
- 2/3 cup oil
- 1/2 5. ground cinnamon
- 2 cup packaged shredded carrots, chopped
- 1/2 cup chopped walnuts
- 1 Tbsp. orange zest
- 3 cans cream cheese frosting
Directions:
Preheat oven to 350 degrees. Butter and flour 2 9 inch round cake pans. At low speed beat cake mix, pineapple, eggs, oil, 1/2 cup water and cinnamon, 30 seconds. Increase speed to medium-high; beat 2 minutes. Add carrots and nuts. Divide batter between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Remove from pans; cool on racks. Stir zest into frosting. If desired, transfer 3/4 cup mixture to pastry bag fitted with large star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting mixture. Top with remaining cake layer. Spread top and side of cake with remaining frosting mixture. If desired, pipe rosettes onto cake. Garnish with marzipan carrots, if desired.
By Robin
Carrot Cake II
Ingredients
- 1 1/2 cups cooking oil
- 2 cups sugar
- 4 eggs
- 2 1/4 cup flour
- 1 1/2 tsp. cinnamon
- 2 tsp. baking soda
- 2 tsp. vanilla
- Pinch of salt
- 2 cups raw carrots (shredded)
- 2 cups flake coconut
- 1 cup nuts (chopped)
- 1 can crushed pineapple (drained)
Frosting:
- 1/2 stick butter or margarine (softened)
- 1 pkg. cream cheese (softened)
- 1 tsp. vanilla
- 3-4 cups powdered sugar
- Tiny bit of milk
Directions
Combine all ingredients in order given and pour batter in a greased and floured 9x13 inch pan. Bake at 350 degrees F for 40 minutes (sometimes longer). May bake in layers. Make frosting.
By Robin
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Pumpkin Cake
Pumpkin Cake I
Ingredients:
- 3 cups sifted all purpose flour
- 1 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. nutmeg
- 1 tsp. vanilla
- 1 cup chopped pecans
- 1 tsp. cinnamon
- 1 tsp. allspice
- 2 sticks margarine
- 2 3/4 cups sugar
- 3 eggs
- 1 (1 lb.) canned pumpkin
Directions:
Line the bottom of a 10" tube pan with waxed paper. In a large bowl, sift all your dry ingredients, including spices. In a medium bowl, cream margarine, gradually add sugar, mix until light yellow. Add eggs, 1 at a time, beat well after each addition. Stir in vanilla. Add dry ingredients to egg mixture alternating with pumpkin. Mix well after each addition. Stir in pecans. Pour into the wax paper lined tube pan and bake in preheated 350 degree oven for 1 1/2 hrs.
By Terri H.
Pumpkin Cake II
Ingredients
- 3 eggs (beaten)
- 1 can pumpkin
- 1 cup sugar
- 1 can evaporated milk
- 1 tsp. pumpkin pie spice
- 1 yellow cake mix
- 1 cup nuts (chopped)
- 3/4 cup margarine (melted)
Directions
Combine first five ingredients and spread into a greased 9x13 inch dish. Sprinkle with 1 yellow cake mix. Top with 1 cup chopped nuts. Drizzle 3/4 c. melted margarine over nuts. Bake at 350 degrees for 40 to 45 minutes until toothpick inserted in center comes out clean; cool.
By Robin
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Gingerbread with Raspberry-Pear Sauce
Ingredients
- 1 1/3 cup all purpose or unbleached flour
- 1/2 cup brown sugar (firmly packed)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 tsp. cinnamon
- 1/2 cup shortening or margarine
- 1/2 cup boiling water
- 1/2 cup molasses
- 1 egg (slightly beaten)
Raspberry Sauce:
- 1 pkg frozen raspberries (thawed)
- 1/4 cup sugar
- 1 Tbsp. lemon juice
- 3 firm pears (peeled, cored, cut into 1/2 inch pieces) (about 3 cups)
Directions
Heat oven to 350 degrees F. Grease bottom only of 9 inch round pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ginger; mix well. Add remaining gingerbread ingredients; blend well.
Pour batter into greased pan. Bake at 350 degrees F for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Drain raspberries, reserving 1/4 cup liquid. In blender container or food processor bowl with metal blade, blend raspberries and reserved 1/4 cup liquid at highest speed until smooth. Press through large strainer to remove seeds; discard seeds.
In a large skillet, combine raspberry puree', sugar, lemon juice and pears. Bring to a boil. Reduce heat; simmer until pears are tender. Serve sauce warm or cool over wedges of gingerbread. Garnish each serving with sweetened whipped cream, if desired. Makes 8 servings.
By Robin
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Creme De Menthe Cake
Ingredients
- Pillsbury Plus cake mix (white)
- 3 Tbsp. creme de menthe
- 1 can Hershey fudge topping
- Cool Whip
- 1-2 Tbsp. creme de menthe
Directions
Mix cake according to box directions. Add creme de menthe. Bake in greased and floured 9x13 pan; cool. Add fudge topping. Top with Cool Whip and creme de menthe.
By Robin
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Cottage Cheese And Apple Snacks
Ingredients
- 1 cup low fat cottage cheese
- 2 Tbsp. peanut butter
- 1/4 tsp. ground cinnamon or apple pie spice
- 1-2 tsp. skim milk
- 3 medium apples or pears, cored and sliced
Directions
For dip, in blender place cottage cheese, peanut butter, and cinnamon or pie spice. Cover and blend until smooth. If necessary sir in enough milk to make dip of desired consistancy.
Serve dip immediately or cover and chil for up to 24 hours. Serve dip with apple or pear slices.
By imaqt1962
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