ThriftyFun Recipes - December 10, 2005

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Thank you Robin for today's recipes!

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Today's newsletter contains:

Recipe Requests:

• No Bake Peanut Butter Cookies with Oatmeal
• Ladyfinger Recipe

Today's Recipes:

• Cranberry Slush
• Spiced Mocha Mix
• Italian Vegetable Bake
• Christmas Cocoa
• Zucchini Lasagna

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Recipe Requests

No Bake Peanut Butter Cookies with Oatmeal

Does any one have a recipe for a no-bake peanut butter cookie with oatmeal, but no cocoa?

Sylvia from AL

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Ladyfinger Recipe

I am looking for a ladyfinger recipe (not a cheesecake). Ingredients included whipping cream, lemonzest(?), then topped with canned cherries.

Jo from Cincinnati, OH

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Today's Recipes

Cranberry Slush

Ingredients

• 2 cans pineapple juice
• 2 jars cranberry juice cocktail
• 2-3 cups sugar
• 3 Tbsp. almond extract
• 7-Up

Directions

Mix well and put in freezer. Stir often as this makes a slush. Add 7-Up before serving.

By Robin from Washington, IA

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Spiced Mocha Mix

Ingredients

• 1 1/2 cups non-dairy creamer
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa
• 1/2 cup instant coffee granules or crystals
• 1 1/2 tsp. cinnamon

Directions

In a large bowl or container, combine all ingredients; mix well. Store mix in tightly covered container. To serve, spoon 3 Tbsp. mix into mug. Add 1 cup boiling water; stir to blend. If desired, garnish with a dollop of whipped cream.

By Robin from Washington, IA

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Italian Vegetable Bake

• 1 can (28 oz) whole tomatoes
• 1 medium onion, sliced
• 1/2 lb fresh green beans, sliced
• 1/2 lb fresh okra, cut into 1/2-inch pieces or
• 3/4 C 1/2 10-oz pkg frozen okra
• 3/4 C finely chopped green pepper
• 2 Tbsp lemon juice
• 1 tsp chopped fresh basil, or 1 tsp dried basil, crushed
• 1-1/2 tsp chopped fresh oregano leaves, or 1/2 tsp dried oregano, crushed
• 3 medium (7-inch long) zucchini, cut into 1-inch cubes
• 1 medium eggplant, pared and, cut into 1-inch cubes
• 2 Tbsp grated parmesan cheese

1. Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325º F for 15 minutes.

2. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.

3. Sprinkle top with parmesan cheese just before serving.

Yield: 18 servings--Serving Size: 1/2 cup

Each serving provides:

Calories: 36
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: less than 1 mg
Sodium: 86 mg

By NHLBI

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Christmas Cocoa

Ingredients

• 1/2 cup sugar
• 1/4 cup baking cocoa
• 1/3 cup water
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 4 cups milk
• 3/4 cup marshmallow creme
• Candy canes (if desired)

Directions

Heat sugar, cocoa, water, cinnamon, and nutmeg in 2 qt. saucepan over low heat, stirring constantly, until mixture is smooth. Heat to boiling, reduce heat. Simmer 4 minutes, stirring constantly. Stir in milk. Heat over low heat. Pour cocoa into 6 mugs. Top each with 2 Tbsp. marshmallow creme. Serve with candy canes, if desired.

By Robin from Washington, IA

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Zucchini Lasagna

Ingredients

• 1/2 pound cooked lasagna noodles, (in unsalted water)
• 3/4 cup mozzarella cheese, part-skim, grated
• 1 1/2 cup cottage cheese, fat free
• 1/4 cup Parmesan cheese, grated
• 1 1/2 cup zucchini, raw, sliced
• 2 1/2 cup tomato sauce, no salt added
• 2 tsp basil, dried
• 2 tsp oregano, dried
• 1/4 cup onion, chopped
• 1 clove garlic
• 1/8 tsp black pepper

Directions

1. Preheat oven to 350° F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.

2. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp parmesan cheese. Set aside.

3. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.

4. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.

5. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.

Makes 6 servings--Serving size: 1 piece

Calories: 276
Total Fat: 5 g
Saturated fat: 2 g
Cholesterol: 11 mg
Sodium: 380 mg

by The NHLBI

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