ThriftyFun Recipes - July 3, 2007

Thank you Robin, Chris, SusanL and Jamish for today's recipes!

We are taking the rest of the week off for the 4th of July Holiday, so the next issue will be next Monday. Have a great week!

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Recipe Requests:

• Instant Swiss Mocha Coffee Recipe
• Cheap and Easy Party Appetizer Ideas
• Crab Bake Recipe
• Blue Cheese Dressing

Today's Recipes:

• Salmonettes
• Vanilla Ice Cream
• Angel Rolls
• Parmesan Corn on the Cob
• Delicious Beef and Gravy
• Ladyfinger Cheesecake
• Coconut Pineapple Pie
• Spaghetti Sauce
• Grilled Marinated Pork Tenderloin
• Snappy Peas 'n Mushrooms

Crafting for Fun and Money!

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Instant Swiss Mocha Coffee Recipe

Does anyone out there have a recipe for instant swiss mocha coffee? Maxwell house international coffees makes the original but it's way too expensive (when you gobble up as much as i do).

Thanks,
Debralee from Port Alberni BC Canada

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Cheap and Easy Party Appetizer Ideas

I have a party to go to but I am looking for a good, cheap, easy, fun appetizer to bring?

Cakes from Weedsport, NY

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Crab Bake Recipe

Does anyone have a recipe for what I think was called "Crab Bake"? I recently had this at a buffet in a Chinese restaurant. It consisted of chunks of imitation crab legs and cheese in a white sauce and was served in a casserole dish. My family really enjoyed it and I would like to try it at home. Thanks for your help.

Mike from PA

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Blue Cheese Dressing

I just found recipes for homemade Thousand Island Dressing, and Ranch Dressing, Does anyone out there know the recipe for Blue Cheese Dressing? My husband just loves Blue Cheese Dressing. Thanks so much folks, Jamish from Ransom, Kansas

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Salmonettes

Ingredients

• 1 can salmon (14 3/4 oz)
• 1 egg, lightly beaten
• 1/2 cup flour
• 1/4 tsp. dill weed
• 1 1/2 tsp. baking powder
• 2 Tbsp. vegetable oil

Directions

Drain salmon, reserving 1/4 cup juice. Discard salmon bones and skin. In a bowl, combine the salmon, egg, flour and dill; mix well. Stir baking powder into the reserved juice; add to the salmon mixture. Heat oil in a skillet over medium high heat. Drop batter by 1/4 cupfuls into skillet. Cook the patties for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

By Robin from Washington, IA

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Vanilla Ice Cream

This is NOT my recipe, someone else, an angel, put this on Thrifty Fun, I get all my information off of this site, well here goes. This is what I did.

Ingredients

• 1 pint half and half
• 2 cartons of unwhipped whipping cream (each are 1/2 pint, I believe)
• 1 can (14 oz) can Eagle brand milk (I just used generic)
• 2 Tbps. Vanilla extract

Directions

I put all this right in my metal Ice cream container, stirred it up, then put the lid on the container, put the metal container into my freezer for about 4 hours. It wasn't solid yet, thank the Lord, I then put it in the Ice Cream machine, let the machine do its work. When it was finished I took out the mixer bar (whatever it's called), it was still just a tad bit soft, put M&M's in it and put it back in my freezer for about 3 or 4 hours.

Wow! Solid! It takes a few minutes to thaw good enough to even get through to dish it up. Family loves it! Thank you whoever you are that put this recipe out there for me to find it , please! Tell me what and when to put in to make chocolate, I may have to experiment. Thank you ThriftyFun for being there for me, you have answers for me when I need them.

By jamish from Ransom, Kansas

Editors Note: I couldn't find the exact recipe on our site. Thanks to whoever originally submitted it and to Jamish for sharing it again.

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Angel Rolls

Ingredients

• 3 1/2 cups bread flour, divided
• 2 Tbsp. sugar
• 1 package quick-rise yeast
• 1 1/4 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup warm buttermilk
• 1/2 cup vegetable oil
• 1/3 cup warm water
• melted butter or margarine

Directions

In a mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, baking powder, and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Roll out to 1/2 inch thickness; cut with 2 1/2 inch biscuit cutter. Place on a greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until golden brown. Brush tops with butter. Yield: 14 rolls.

By Robin from Washington, IA

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Parmesan Corn on the Cob

Ingredients

• 1/4 cup butter, melted
• 1/4 cup grated Parmesan cheese
• 1/2 tsp. Italian seasoning
• 4 ears corn on the cob
• 1/4 cup water
• salt to taste

Directions

In a bowl, combine the butter, Parmesan cheese and Italian seasoning; set aside. Remove husks and silk from corn; place in a shallow microwave-safe dish. Add water. Cover and microwave on high for 10-13 minutes, turning once. let stand for 5 minutes; drain. Brush with butter mixture; sprinkle with salt.

By Robin from Washington, IA

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Delicious Beef and Gravy

Ingredients

• 3/4 pound round steak or cubed lean stew meat
• 1 can tomato soup
• 1 can beef gravy

Directions

Stir liquids together in crockpot. Add meat. Cook on low while you are at work. When you return home, you need only make a batch of garlic instant potatoes or noodles and heat a can of green beans to make a good meal.

By SusannL from St. Cloud, FL

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Ladyfinger Cheesecake

Ingredients

• 2 packages. no-bake cheesecake mix
• 2/3 cup butter or margarine, melted
• 1/4 cup sugar
• 1 package ladyfingers (25 cookies)
• 1 package cream cheese, softened (8oz.)
• 3 cups cold milk, divided
• 1 carton (12oz.) frozen whipped topping, thawed
• 1 can raspberry pie filling or flavor of your choice

Directions

In a bowl, combine contents of crust mix packages, butter and sugar. Press onto the bottom of an ungreased 10 inch springform pan. Arrange laydfingers around edges of pan. In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving.

By Robin from Washington, IA

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Coconut Pineapple Pie

Ingredients

• 1 cup sugar
• 3 Tbsp. flour
• 1 cup light corn syrup
• 1 cup flaked coconut
• 1 can crushed pineapple, undrained
• 3 eggs, beaten
• 1 tsp. vanilla
• 1 unbaked pastry shell (9 inches)
• 1/4 cup butter or margarine, melted

Directions

In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly). Cool on a wire rack. Chill before cutting. Store in the refrigerator.

By Robin from Washington, IA

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Spaghetti Sauce

Ingredients

• 1 lb. Ground Chuck
• 1/2 lb Ground Sausage both browned and drained
• 3 Tbsp. Oregano
• 1 Tbsp. Italian Seasoning
• 1 Tbsp. Basil
• 1 tsp. Salt
• 1/2 tsp. Ground Peppercorns
• 1 Large can of Mushrooms
• 2 Large jars of Generic Spaghetti Sauce
• 1 16 oz can Tomato Paste
• 2 or 3 Bay Leaves
• 1/2 cup Parmesan Cheese
• 1/2 cup Sugar

Directions

Bring mixture to a slight boil. Turn heat down to simmer. Simmer for 4-5 hours stirring every hour or so it doesn't stick.

By Chris from Latrobe, PA

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Grilled Marinated Pork Tenderloin

Ingredients

• 2 pork tenderloins (1 lb. each)
• 2/3 cup honey
• 1/2 cup Dijon mustard
• 1/4-1/2 tsp. chili powder
• 1/4 tsp. salt

Directions

Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate at least 4 hours, turning occasionally. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a meat thermometer reads 160-170 degrees F. In a saucepan, warm the reserved sauce; serve with pork.

By Robin from Washington, IA

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Snappy Peas 'n Mushrooms

Ingredients

• 1 lb. fresh sugar snap or snow peas
• 1/2 cup sliced fresh mushrooms
• 2 Tbsp. sliced green onions
• 1 Tbsp. snipped fresh dill or 1 tsp. dill weed
• 2 Tbsp. butter
• salt and pepper, to taste

Directions

Place peas and mushrooms on a piece of double-layered heavy duty foil (about 18 in. square). Sprinkle with onions and dill; dot with butter. Fold foil around the mixture and seal tightly. Grill, covered, over medium-hot heat for 5 minutes. Turn; grill 5-8 minutes longer or until the vegetables are tender. Season with salt and pepper.

By Robin from Washington, IA

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