ThriftyFun Recipes - October 2, 2007

Thank you Marilyn, Robin and Connie for today's recipes!

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Recipe Requests:

• Making Cottage Cheese at Home
• Recipes for a Diabetic Person
• Copycat Recipe For Cinnamon Roll Oatmeal

Today's Recipes:

• Mushroom-Egg Brunch Casserole
• French Chocolate
• The Golden Mushroom Burger
• Onion Soup
• Pickled Squash
• Cherry Nut Fudge
• Mexican Souffle'
• Hot Crab Dip
• Frozen Dessert
• Broccoli Soup

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Making Cottage Cheese at Home

Does anyone know if I can make cottage cheese at home? What about sour cream? thanks a lot.

Mitra from Maryland

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Recipes for a Diabetic Person

Looking for recipes of all kinds for a diabetic person. Thanks.

Janet from WI

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Copycat Recipe For Cinnamon Roll Oatmeal

Does anyone have a copycat recipe for Cinnamon Roll Oatmeal?

Marla from Missouri

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Mushroom-Egg Brunch Casserole

Ingredients

• 1/2 medium onion, chopped
• 1/2 green pepper, chopped
• 1 can mushrooms, drained
• 1/4 cup butter
• 2 dozen eggs
• 1/2 cup milk
• 1 can cream of chicken soup
• 3/4 cup cubed Velveeta cheese
• 1 tsp. salt
• 1/2 tsp. pepper

Directions

Saute' onion, green pepper and mushrooms in butter and remove from pan. Beat eggs until frothy and add milk. Scramble in pan with onion, pepper and mushrooms but allow to remain very moist. Stir in soup, cheese, cubes, salt and pepper. Mix all ingredients together and pour into butter 9x13 casserole. Bake at 225 degrees F uncovered about 45 minutes. May be prepared a day in advance and then heated at the last minute.

By Robin from Washington, IA

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French Chocolate

Ingredients

• 3 squares bitter chocolate
• 1/2 cup cold water
• pinch salt
• 2/3 cup sugar
• 1 cup cream, whipped
• hot milk

Directions

Combine chocolate and water. Cook 4 minutes, stirring constantly over very low heat. Add sugar and salt, return to heat, and cook 4 minutes more. Cool and fold in cream. Put heaping tsp. mixture in cup and fill with hot milk.

By Robin from Washington, IA

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The Golden Mushroom Burger

A very simple, easy and cheap recipe is "The Golden Mushroom Burger".

Brown 1 lb. of ground beef and drain. Next take one box of dried soup mix (I use onion or mushroom, whatever is on sale) add 1 pack of soup mix and 1 to 1 1/2 cups of water to meat mixture, season to your taste. Let this cook down on med. I serve mine on hamburger buns or open face. My family loves these and they are really quick and easy.

By Marilyn from Lewisburg, TN

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Onion Soup

Ingredients

• 4 cups (or more) thinly sliced yellow onions
• 6 Tbsp. butter
• 2 cans beef consomme' (10oz. each)
• 2 cans chicken broth (10oz. each)
• 1 heaping tsp. chicken broth base
• salt and cracked pepper
• 6 slices dry toasted French bread
• parmesan cheese, grated

Directions

Cook onions in butter, covered, for 15 minutes. Add both broths and seasonings. Simmer for 20 minutes. Serve in individual oven proof bowls. Top each serving with very dry toasted French bread, generously sprinkled with Parmesan cheese. Run under the broiler for 2 minutes (or until bubbly and turning brown).

By Robin from Washington, IA

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Pickled Squash

Ingredients

• 8 cups sliced squash
• 2 cups sliced onions
• 1 Tbsp. salt
• 1 3/4 cups sugar
• 1 cup cider vinegar
• 1/2 cup chopped sweet green pepper
• 1/2 tsp. celery seed
• 1/2 tsp. mustard seed

Directions

Sprinkle salt over squash and onions. Let stand 1 hour. Combine remaining ingredients in large saucepan and bring to a boil. When boiling, pour over squash and onions. Return mixture to pan and bring to a boil. Pack in jars and seal.

By Robin from Washington, IA

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Cherry Nut Fudge

Every year I get the request from my family to PLEASE make that Cherry Nut Fudge, our very favorite. I hope you too enjoy it as we do.

Ingredients

• 1-1/2 lb. confectioners' coating (sugar) or 3 packages (6-oz. ea.) semisweet chocolate chips
• 1 can (14 oz.) sweetened condensed milk
• 3/4 cup chopped nuts
• 1/2 cup coarsely chopped Maraschino or red candied cherries, well drained
• 1 tsp. almond extract

Directions

Lightly grease a 9-inch round or square pan (I use a square baking pan). Line with wax paper; set aside. In a heavy saucepan, over low heat, melt the confectioners' sugar with the condensed milk; remove from heat and stir in nuts, cherries and extract. Spread evenly in prepared pan. Chill 2 hours or until firm. Remove from pan; peel wax paper off. Garnish as desired. Store loosely covered in refrigerator. Makes 16 pieces I make both variations of this recipe so everyone has a choice.

By Connie from Cotter, AR

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Mexican Souffle'

Ingredients

• 1 lb. ground beef
• 1/2 cup chopped onion
• 1/2 tsp. salt
• 1/4 tsp. red pepper
• 1 1/2 cup grated cheddar cheese
• 2 cans green chilies
• 4 eggs, beaten
• 1 cup milk
• 1/4 cup flour
• 1/2 tsp. salt
• dash red pepper
• Tabasco sauce

Directions

Brown meat and onion. Add salt and pepper. In 8x8 inch casserole, layer half meat, half cheese, half chilies and repeat. Combine eggs, milk, flour, seasonings and pour over first mixture. Bake at 350 for 50 minutes, testing with knife for doneness. Cool about 5 minutes and serve.

By Robin from Washington, IA

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Hot Crab Dip

Ingredients

• 4 cans crab
• 1 qt. Miracle Whip
• 1 bottle A-1 sauce (5 oz.)
• 6 oz. Parmesan cheese
• 1 tsp. red pepper
• 1/2 tsp. black pepper

Directions

In glass bowl, using wooden spoon, blend all ingredients except crab. Add crab just before serving. Heat in chafing dish or microwave until cheese melted. Serve with with crackers or corn chips.

By Robin from Washington, IA

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Frozen Dessert

Ingredients

• 50 Ritz crackers, crushed
• 1/2 cup margarine, melted
• 2 small packages. instant butter pecan pudding
• 1 qt. vanilla ice cream
• 1 tub Cool Whip (8oz)
• 3 Heath Bars, crushed
• Caramel ice cream topping, opt.

Directions

Combine crackers and margarine. Press in 9x13 inch pan. Bake at 350 degrees F for 7-10 minutes. Combine pudding and 3 cups of milk and blend. Add ice cream; blend. Pour over crust and top with Cool Whip. Drizzle with desired amount of caramel ice cream topping. Sprinkle with Heath bars and freeze. Serves 12.

By Robin from Washington, IA

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Broccoli Soup

Ingredients

• 1 package chopped broccoli (10oz.)
• salt and pepper
• 1/4 cup grated onion
• 4 Tbsp. butter
• 4 Tbsp. flour
• 1 qt. milk
• 1 cup grated American cheese
• salt and pepper

Directions

Cook broccoli as directed on package and do not drain. Add first salt and pepper. Saute' onion in butter. Add flour and stir. Add milk, cheese and more salt and pepper and cook until thick; add to broccoli.

By Robin from Washington, IA

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