ThriftyFun Recipes - May 23, 2007

Thank you Robin, Connie and Ness (from the archive) for today's recipes!

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Recipe Requests:

• Recipes Using Blueberries

Today's Recipes:

• Caramel Yummies
• Cheese Ball
• Crunch Top Applesauce Bars
• Souffle Salad
• Chicken Croquettes
• Plum Good Cake
• Danish Potato Salad
• Marinated Grilled Shrimp
• Cranberry Jello Salad
• Homemade Barbecue Sauce

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Recipes Using Blueberries

I have several quarts of fresh blueberries. While we love to eat them as they are, we'll never eat that many before they go bad. I would really appreciate recipes and ideas. Thanks!

Jaye from Ft. Myers

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Caramel Yummies

Ingredients

Bars

• 3/4 cup butter or margarine, softened
• 3/4 cup packed brown sugar
• 1 cup flour
• 1 cup rolled oats
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped pecans

• 3/4 cup caramel ice cream topping
• 3 Tbsp. flour

Directions

Preheat oven to 350 degrees F. For bars, combine butter and sugar in large bowl; mix well. Add flour, oats, baking soda and salt; mix until mixture resembles coarse crumbs. Remove half of oat mixture; set aside. Press remaining mixture onto bottom of greased 9 inch square baking pan.

Bake 10 minutes; sprinkle with chocolate chips and pecans. For topping, combine caramel topping and flour in small bowl; drizzle over chips and pecans. Sprinkle with reserved oat mixture. Bake 15 minutes. Cool completely before cutting into bars. This recipe easily doubles for a 9x13 inch pan.

By Robin from Washington, IA

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Cheese Ball

Ingredients

• 8 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 4 oz. can deviled ham
• 1 Tbsp. chopped parsley
• 1 tsp. minced onion
• 1/4 tsp. dry mustard
• 1/4 tsp. Tabasco sauce
• 1/2 cup chopped nuts

Directions

Beat cheese and mayonnaise together until smooth; stir in the next 5 ingredients. Cover; chill several hours. Form into balls; roll in nuts to coat. Continue to keep chilled until ready to serve with various types of crackers.

By Connie from Oden, Arkansas

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Crunch Top Applesauce Bars

Ingredients

• 1 cup sugar
• 1/2 cup shortening
• 1 cup applesauce
• 2 cups flour
• 1 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1 tsp. nutmeg
• 1/4 tsp. salt
• 1 cup seedless raisins
• 1/4 cup chopped nuts

• 1 cup corn flakes, crushed
• 1/4 cup sugar
• 1/4 cup chopped nuts
• 2 Tbsp. melted butter

Directions

Cream sugar and shortening, add applesauce. Sift together flour, soda, spices and salt. Add flour mixture to creamed sugar mixture. Stir until smooth. Mix in raisins and nuts. Spread in greased 15x10 inch jelly roll pan. Mix crushed corn flakes, sugar, nuts and melted butter. Sprinkle on top of batter. Bake at 350 degrees F for 25-30 minutes.

By Robin from Washington, IA

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Souffle Salad

Ingredients

• 1 package lemon or lime gelatin
• 1 cup hot water
• 1/2 cup cold water
• 1-2 Tbsp. vinegar or lemon juice
• 1/2 cup mayonnaise
• salt and pepper
• 1 - 1 1/2 cups vegetables, meat, cheese, eggs, fruit or poultry

Directions

Dissolve gelatin in hot water. Add cold water, vinegar or lemon juice, mayonnaise, salt and pepper. Blend well with rotary beater. Pour into refrigerator freezing tray. Quick-chill in freezing unit for 15-20 minutes or until firm, about 1 inch from edge, but soft in the center. Turn mixture into bowl and whip with beater until fluffy. Fold in vegetables, meat, etc. Pour into 1 quart mold or individual molds. Chill until firm in refrigerator 30-60 minutes. Unmold; garnish with salad greens.

By Robin from Washington, IA

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Chicken Croquettes

Ingredients

• 1 1/2 cups cooked chicken
• 6 Tbsp. butter
• 3/4 cup + 2 Tbsp. flour
• 1 1/4 cup milk
• salt and pepper
• grated nutmeg
• 2 egg yolks
• 1 Tbsp. grated cheese
• 1 Tbsp. parsley, chopped
• oil for frying
• 1 egg
• 1 1/3 cups dried bread crumbs
• sprigs of parsley
• lemon wedges

Directions

Finely chop and grind chicken. To make sauce, melt butter in a saucepan over low heat and stir in two tablespoons of flour. When mixture begins to froth, add the cold milk, salt, pepper and a pinch of grated nutmeg. Whisk until sauce thickens. Remove from heat and stir in egg yolks and cheese. Put into bowl and mix in chicken and chopped parsley. Cool. Heat oil for frying to 340 degrees F or until a bread cube browns in one minute. Shape chicken mixture into small cylindrical croquettes. Roll them in remaining flour, then in lightly beaten egg to coat them completely and finally in bread crumbs, pressing them on well with a palette knife. Fry croquettes, four or five at a time, in hot oil until golden brown. Drain on paper towels and serve hot, garnished with parsley and lemon.

By Robin from Washington, IA

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Plum Good Cake

Ingredients

• 2 cups sugar
• 1 cup oil
• 2 small jars plums (baby food)
• 1 tsp. nutmeg
• 2 cups flour
• 1 tsp. cinnamon
• 3 eggs

Directions

Combine ingredients. Stir in 1 cup nuts, if desired, and bake in greased bundt pan for 1 hour at 350 degrees F.

By Robin from Washington, IA

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Danish Potato Salad

Ingredients

• 1/4 cup vinegar
• 1/4 cup water
• 1/4 cup sugar
• 1/4 tsp. salt
• dash pepper
• 1 Tbsp. mustard
• 2 eggs, well beaten
• 1 cup salad dressing
• 4 cups cubed, cooked potatoes
• 1 onion, chopped
• 6 hard boiled eggs, sliced

Directions

Combine vinegar, water, sugar, salt, pepper and mustard and bring to a boil. Reduce heat, gradually beat in well beaten eggs. Cook, stirring constantly until thickened (about five minutes). Add salad dressing. Pour over potatoes, onion and eggs and mix thoroughly. By Robin from Washington, IA

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Marinated Grilled Shrimp

Ingredients

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 Tbsp. red wine vinegar
• 2 Tbsp. chopped fresh basil
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Directions

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. Serve with a tossed green salad and garlic bread.

By Connie from Oden, Arkansas

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Cranberry Jello Salad

Ingredients

• 1 lb. cranberries
• 1/4 lb. marshmallows
• 1 small can crushed pineapple, undrained
• 1 cup sugar
• 1 package cherry gelatin
• 1 cup boiling water
• 1/2 cup whipped cream

Directions

Wash cranberries and put cranberries and marshmallows through food processor, add sugar and undrained pineapple, and let stand about 2 hours. Dissolve gelatin in boiling water and let cool.combine with cranberry mixture. Fold in whipped cream and pour into mold. Set in refrigerator.

By Robin from Washington, IA

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Homemade Barbecue Sauce

My husband and I make an easy barbecue sauce (a thin brush-on type, not the thick kind) that is great for summer cookouts. It works good on chicken and pork (esp. ribs!), and you can even use it on steaks. Use the cheapest brands for all the ingredients. Believe me, it tastes better than the store-bought BBQ sauces! Here's how to make it:

In a stainless steel pot, combine:

• 1 cup ketchup
• 1/2 cup mustard
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 cups apple cider vinegar
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper
• a liberal dash of hot pepper sauce
• 2 cups water

Mix and cook all the ingredients about an hr. over low heat. BBQ sauce will be thin, not thick, and can be brushed over grilling meats. Store in refrigerator in a container. Should last at least a month.

OR you can parboil ribs, chicken, etc. IN the sauce, then use the remainder to brush on the cooking meat. However, if you par-cook any meat in the sauce, use it all up immediately on whatever you are cooking . . . once it is "contaminated" by the meat, do not save it.

Enjoy!

Ness - Lakeview, NY

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