ThriftyFun Recipes
Volume Two, Number 177, September 15, 2006
http://www.ThriftyFun.com
Hello,
Thank you IMAQT1962, Robin, LRP, Trudy and Jenny for today's recipes.
Beans Recipes!
What are your favorite recipes that use beans? Post your ideas at the link below.
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Thanks for reading,
Susan
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Today's Recipes:
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Recipe Requests
Texas Tom's Breaded Cauliflower
At a fast food place called Texas Tom's, they have breaded cauliflower. I think it is deep fried and it is delicious. It is kind of like the breading for onion rings only with a cheesy taste. If anyone knows what I'm talking about and has an idea of how to recreate them, I would appreciate it!
Thanks!
ldsgenemom from Kansas City, MO
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Cookies That Freeze Well
Does anyone have any good recipes for make ahead Christmas cookies that freeze well? I'm looking for ones that will survive from now until Christmas so I can get a nice head start, but I sure don't want to unwrap them and have them crumble and/or fall apart on me or taste bad. Help me if you can.
Kendy and her dog Mookie from Milwaukee, WI
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Making Funnel Cakes With Pancake Mix
I need a recipe for funnel cakes using pancake mix that makes only 3 funnel cakes.
Katie from Chester, VA
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New Contest
The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25!
Today's Recipes
Sweet and Sour Chicken
Ingredients
- 2 1/2 lbs. of cut up chicken
- 1 egg, slightly beaten
- 1/4 cup corn starch
- 2 Tbsp. shortening
- 1 can (13 1/2 oz) pineapple chunks (reserve juice)
- 1/2 cup vinegar
- 1/2 cup sugar
- 1 med pepper cut up
- 1/4 cup water
- 2 Tbsp. corn starch
- 2 large sliced cooked carrots or 16 oz canned carrots
- 1 tsp. soy sauce
Directions
Toss chicken into egg until all pieces are covered. Sprinkle 1/4 cup of corn starch over chicken. Melt shortening in skillet add chicken cook on medium heat until brown remove remove set aside. Take pineapple juice adding water if necessary to measure 1 cup. Stir pineapple juice, vinegar and sugar into skillet. Heat until boiling, stirring constantly. Add peppers continue to heat until boiling again. Reduce heat, cover and simmer for 2 mins. Blend water and 2 Tbsp. of corn starch. Add to skillet stirring until thickens and bubbles. Add pineapple chunks, carrots, soy sauce and chicken. Toss lightly and simmer 2 mins. Serve over or with or without rice.
By LRP from LOWELL , MASS
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Double-Decker Confetti Brownies
Ingredients
- 3/4 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 1 tsp. vanilla
- 2 1/2 cups flour, divided
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup baking cocoa
- 1 Tbsp. butter, melted
- 1 cup M&M's, divided
Directions
Cream 3/4 cup butter and sugars until light and fluffy; beat in eggs and vanilla. Add 2 1/2 cup flour, baking powder and salt. Divide batter in half. Blend together baking cocoa and 1 Tbsp. melted butter; stir into half of the dough. Spread cocoa dough evenly into greased 9x13 inch baking pan. Stir remaining 1/4 cup flour and 1/2 cup M&M's into remaining dough. Spread evenly over cocoa dough in pan. Sprinkle with remaining 1/2 cup M&M's. Bake at 350 degrees F for 25-30 minutes or until edges start to pull away from sides of pan.
By Robin from Washington, IA
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Aunt Virginia's Salmon-Corn Casserole
Ingredients
- 1 can salmon
- 1 egg
- 1 can Cream style corn
- 1/4 lb. Crackers, crumbled
Directions
Put salmon in baking dish (mash the bones with fingers as they are good for you). Add corn and egg and mix. Crumble up crackers and mix in salmon, corn and egg mixture. Then crumble some crackers on top, cover with lid and bake about 1 hour at 350 degrees F. Remove lid if you want it to brown a little.
By Trudy from Springfield, IL
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Harvest Chicken and Vegetable Bake
Ingredients
- 1 cup chopped celery
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped sweet potatoes
- 1/4 cup italian dressing
- 4 small boneless, skinless chicken breasts
- 1 package shake-n-bake coating mix
- 1/4 cup parmesan cheese
Directions
Preheat oven to 400 degrees F toss vegetables with dressing. Spoon into 1/2 of 9x13 inch pan.
Bake 30 minutes stirring after 15 minutes. Coat chicken with shake-n-bake, arrange in other 1/2 of baking pan. Bake 20 minutes.
Sprinkle with cheese and bake 5 more minutes or until chicken is cooked through and vegetables are tender
By IMAQT1962 from ILLINOIS
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Jumbo Meatballs
Ingredients
- 1 package stove top stuffing for chicken
- 1/2 cup hot water
- 1 egg
- 1/4 cup ranch dressing
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1/3 cup ketchup
Directions
Preheat oven to 375 degrees F. Combine stuffing, water, egg and dressing until moistened. Add meat and cheese. Mix well. Shape into 8- 2 inch meatballs. Place on ungreased cookie sheet spread with ketchup. Bake 30 minutes or until cooked through.
By IMAQT1962 from ILLINOIS
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Quick Bars
Ingredients
- 2 cups flour
- 1 cup sugar
- 3/4 cup brown sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 2 cups quick oats
- 2 eggs, beaten
- 1 cup vegetable oil
- 1/2 tsp. vanilla
- 1 1/2 cups chocolate chips
Directions
Combine sugars with oil, then add eggs. Sift in dry ingredients. Add quick oats and chocolate chips. Press into ungreased 15x10 inch pan. Bake at 350 degrees F for 20 minutes. Do not over-bake!
By Robin from Washington, IA
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Holiday Vegetable Appetillas
Ingredients
- 1 package Soft Tortillas, refrigerated
- 2 (8 oz. ea.) Soft cream cheese
- 1/4 cup chopped green olives
- 1/2 cup chopped green onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
Directions
Remove tortillas from refrigerator. Let stand at room temperature at least 15 minutes.
Spread a thin layer of cream cheese on tortillas. Sprinkle with approximately 1 Tbsp. each of olives, onions and peppers. Tightly roll up tortilla. Wrap individually in plastic wrap. Repeat for all tortillas.
Refrigerate for a least 3 hours or overnight.
To serve, cut into three-fourths inch diagonal slices. Makes 48 - 50 slices.
By Trudy from Springfield, IL
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Mayonnaise Chocolate Cake
Ingredients
- 1 cup flour
- 3/4 cup sugar
- 1/4 cup cocoa
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup mayonnaise
- 1 cup water
Directions
In a large bowl combine sugar and mayonnaise. Mix well and add dry ingredients. Add water a little at a time. Pour into a 9x13 inch pan and bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. A moist cake and great to make when you're out of eggs. Frost with your favorite frosting. Cake does not get very high.
By Robin from Washington, IA
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Two Bean Supreme
Ingredients
- 1 can Kidney Beans
- 1 can Garbanzo Beans
- salsa
- shredded cheddar cheese
Directions
Place just enough of each of the beans in a serving bowl. Top with salsa and shredded cheddar. Stir and enjoy! My 7 year old invented this. He takes this for school lunch a lot. (I make up just enough for one serving so the cheese doesn't get all mushy.) Store the leftover beans in the fridge for another day. I enjoy it too. Also good as a "dip" for tortilla chips. Low cost and high in protein.
By Jenny B. from Palm Bay, FL
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Fiesta Chicken Pasta
Ingredients
- 2 cups rotini pasta uncooked
- 1 Tbsp. oil
- 1 pound boneless chicken breast, cut into bite size pieces
- 2 cups red peppers, chopped
- 1/4 cup italian dressing
- 1 Tbsp. chili powder
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
Directions
Cook pasta acccording to directions.
Heat oil in skillet on medium heat, add chicken. Cook 6 minutes. Add peppers, dressing and chili powder. Cook 3 minutes, stirring frequently until chicken is cooked through. Stir in salsa and sour cream. Toss pasta with chicken mixture. Sprinkle with cheese.
By IMAQT1962 from ILLINOIS
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