August 14, 2007

ThriftyFun Recipes - August 14, 2007

ThriftyFun Recipes
Volume Three, Number 156, August 14, 2007 (Read It Online)

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Today's Recipes:

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Recipe Requests:

Mexican Cookie Recipe

Anyone have a good Mexican cookie recipe? I'm going to a party Saturday with a Mexican theme. I was asked to bring dessert. Thanks!

Karen from Easthampton, MA

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Crab Casserole Recipe From Chinese Buffet

I have gone to several Chinese Buffets that have all served a cheesy lump crab casserole (with some type of white sauce ) and also a delicious spinach with cheese casserole. I am almost positive that they both contain mayonnaise. Would anyone have a recipe for these recipes. My mouth is watering in anticipation!
Thanks.

Nolasandy from Kenner, LA

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Cooking Chicken Legs on a Gas Grill

I make chicken drumsticks on the outdoor gas grill. First I boil it in water until its done, and then I spray the racks well on my outdoor gas grill with PAM and heat the grill. The problem I am having is, when I put the chicken on the grill and turn the drumsticks to brown the other side, the chicken sticks to the grill rack and I wind up losing lots of the pieces of the chicken because it sticks to the racks. How can I prevent this from happening? Thanks for any advice.

P.J. from Delaware

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Today's Recipes:

New Orleans Style Chicken

Ingredients

  • 1 1/4 lb. boneless skinless chicken breasts, cubed
  • 3 tsp. canola oil, divided
  • 2 medium carrots, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 portobello mushrooms, chopped
  • 3 garlic cloves, minced
  • 2 3/4 cups hot water
  • 1 can black beans, rinsed and drained (15oz.)
  • 1 package red beans and rice mix
  • 1 can diced tomatoes, drained (14.5oz.)
  • 1/3 cup shredded Asiago cheese

Directions

In a large nonstick skillet, brown chicken in 1 tsp. oil over medium high heat; remove and set aside. In the same skillet, saute the carrots, onion and peppers in remaining oil for 10 minutes. Add mushrooms and garlic; saute 1-2 minutes longer or until vegetables are tender. Stir in the water, black beans and red beans and rice mix.

Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Stir in tomatoes; heat through. Just before serving, sprinkle with cheese.

By Robin from Washington, IA

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Tomato Bean Sausage Soup

This is wonderful for cold weather. The entire meal is under $7 and will feed up to 8 people.

Ingredients

  • 2 cans tomato soup
  • 2 cans bean w/bacon soup
  • 1/2 smoke sausage chopped in pieces
  • 1 lb ground burger
  • 1 bag frozen corn or veggie of your choice.

Directions

Fry meat and drain grease. Combine all ingredients in stew pot. Add chili powder, black pepper, garlic and cayenne pepper (optional), simmer 45 minutes. Wonderful served with cornbread!

By Jen from Hastings, MI

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Picnic Salad Skewers

Ingredients

  • 8 unpeeled small red potatoes
  • 8 fresh pearl onions
  • 1 Tbsp. water
  • 1 medium sweet red pepper, cut into 1 inch pieces
  • 1 medium green pepper, cut into 1 inch pieces
  • 16 cherry tomatoes
  • 1 small zucchini, cut into 1/4 inch slices

Vinaigrette:

  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 Tbsp. dried oregano
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 4 oz. crumbled feta cheese, opt.

Directions

Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 10-13 minutes or until tender; drain. Place onions and water in a microwave safe bowl. Cover and microwave on high for 1-1 1/2 minutes or until crisp tender; drain. On metal or wooden skewers, alternately thread potatoes, onions, peppers, tomatoes and zucchini. Place in a large shallow plastic container or large resealable plastic bag. in a bowl, whisk together the oil, vinegar, garlic, oregano, salt and pepper. Pour over vegetable skewers. Marinate for at least 1 hour, turning frequently. Sprinkle skewers with feta cheese, if desired.

By Robin from Washington, IA

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Apricot Pork Chops

Ingredients

  • 1/2 cup chopped dried apricots
  • 1/2 cup orange juice
  • 1/4 cup apricot preserves
  • 2 tsp. brown sugar
  • 1/2 tsp. curry powder
  • 2 tsp. olive oil
  • 4 small boneless loin pork chops {each about 1/2 to 3/4-inch thick}
  • Salt and pepper to taste
  • 2 green onions, chopped

Directions

Place apricots in a deep bowl. Pour orange juice over apricots. Add preserves, brown sugar, and curry powder, and stir gently. Set aside. Heat a large skillet over medium-high heat. Add oil. Cook chops about 3 minutes on each side or until browned. Season lightly with salt and pepper. Reduce heat to low. Add apricot and juice mixture. Cover and simmer about 5 minutes or until pork chops reach 160 degrees on meat thermometer. Remove from heat and sprinkle with green onions. Serves/makes 4

By Connie from Cotter, Arkansas

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Hearty Bean Bake

Ingredients

  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1/2 lb. sliced bacon, cooked and crumbled
  • 1 can baked beans (28oz.)
  • 1 can kidney beans, (16oz.), rinsed and drained
  • 1 can wax beans, (14oz.), drained
  • 1 can green beans, (14oz.), drained
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 3 Tbsp. honey
  • 2 Tbsp. cider vinegar

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in bacon and beans. Transfer to a greased 2 1/2 qt. baking dish. In a small bowl, combine the brown sugar, ketchup, honey and vinegar. Pour over the bean mixture.

Bake, uncovered, at 325 degrees F for 45-50 minutes or until heated through and bubbly. Let beans stand for 10 minutes; stir beans before serving.

By Robin from Washington, IA

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Apple Cake with Cream Cheese Frosting

Apple Cake

Ingredients

  • 2 cups sugar
  • 1/2 cup oil
  • 2 eggs
  • 2 cups flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 4 cups diced apples
  • 1 cup nuts, chopped

Directions

Beat sugar and oil to blend. Add eggs. Beat in rest of ingredients until well blended, 1-2 minutes. Bake at 350 degrees F for 45 minutes. Cool.

Topping

Ingredients

  • 1 1/2 cups powdered sugar
  • 3 Tbsp. butter
  • 6 oz. cream cheese
  • 1 tsp. vanilla

Directions

Beat 5 minutes. Spread on cooled cake. Sprinkle with nuts. Pecans are good in this but you can use your favorite nuts.

By Robin from Washington, IA

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Butterscotch Squares

Ingredients

  • 2 package butterscotch chips
  • 1 can sweetened condensed milk
  • 6 large marshmallows (quartered)
  • 1/2 cup creamy peanut butter
  • 1 tsp. vanilla
  • 1/2 tsp. burnt sugar flavoring
  • dash salt

Directions

In saucepan, stir until butterscotch chips, marshmallows and milk are melted - or microwave to melt. Remove from heat. Stir in remainder of ingredients until well blended and pour into buttered 8x8 inch pan. Chill and cut in pieces.

By Robin from Washington, IA

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Date Drop Cookies

Ingredients

  • 1 lb. chopped dates
  • 1 tsp. baking soda
  • 1 Tbsp. hot water
  • 1 cup sugar
  • 3/4 cup lard, butter or margarine
  • 2 eggs
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 cup chopped nuts
  • 2 cups flour

Directions

Place dates in a mixing bowl. Stir soda and water together and add to dates along with remaining ingredients. Mix at medium speed to blend. Drop by heaping tablespoons onto lightly greased cookie sheets and bake at 350 degrees F for 10-12 minutes or until golden brown.

By Robin from Washington, IA

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