ThriftyFun Recipes - May 8, 2007

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

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Recipe Requests:

• Waterless Stacked Cooking
• Making Eggs in the Microwave

Today's Recipes:

• Pork Chops Delight (Crockpot)
• Fresh Salsa
• Mom's Dutch Apple Cake
• Zucchini Casserole
• Russian Dressing Chicken
• Snicker Bars
• Corn Chowder

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Waterless Stacked Cooking

Is it worth investing in this expensive cookware? Does the weight of all of these pots break the electric stove burners? Does stack cooking work?

Would this really make that much of an electricity savings?

Holly from Richardson, TX

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Making Eggs in the Microwave

How do you microwave an egg to eat?

Marjorie from Michigan

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Pork Chops Delight (Crockpot)

Ingredients

• 4 boneless pork chops
• seasoned flour for dredging (flour, salt, pepper, etc.)
• 2 Tbsp. vegetable oil
• 1 large onion, sliced
• 2 cups chicken broth
• 2 Tbsp. flour
• 8 ounces sour cream

Directions

Heat oil in skillet over medium high heat. Dredge pork chops in seasoned flour and brown in skillet, turn to brown on both sides. Layer chops in crockpot with onion slices. Pour chicken broth over all. Cover and cook on LOW for 7-8 hours. Stir the 2 tablespoons of flour into the sour cream until smooth. Stir sour cream mixture into the crockpot and blend into the cooking juices. Raise the crockpot heat to HIGH for 15 - 30 minutes or until the liquid has thickened. Serve chops with the sauce over noodles or rice. Serves: 4

By Connie from Oden, Arkansas

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Fresh Salsa

Ingredients

• 3 large tomatoes, peeled and diced
• 1/2 c. white onion, chopped fine
• 1/2 jalapeno pepper, chopped
• 1 Anaheim pepper, seeded and chopped
• 1/2 sweet red pepper, chopped
• 2 tbsp. cilantro, chopped
• 1/4 tsp. salt
• fresh juice from 1/2 lime
• 1 tsp. white wine vinegar
• 1 Tbsp. water or tomato juice

Directions

Place tomatoes in a colander to reduce the tomato liquid while you prepare the rest of the ingredients. Place a bowl under the colander if you want to collect the tomato juice. Put all ingredients in a glass, ceramic or stainless steel bowl. Mix well, and let stand for 30 minutes. Serve salsa with baked tortillas, with meats, or with other main dishes.

This recipe is courtesy of the US Food and Drug Administration, Office of Women's Health. To see more recipes, follow this link.

http://www.fda.gov/womens/taketimetocare/diabetes/TTTCaboutdiabetes.html

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Mom's Dutch Apple Cake

When I opened my Mother's binder last night to check the recipe it fell apart I had to find a rubber band and tie around it to hold them all together! The pages fell every where! I'll have to find a new one now. I'm a sentimental old fool. I hate to get rid of it just because it was Mom's!

ANYWAY...here's the recipe:

Ingredients

• 2 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 1 Tbsp. vanilla
• 2 cups flour
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 Tbsp. cinnamon
• 1 cup walnuts (chopped fine)
• 4 cups apples (diced or thinly sliced)

Directions

Beat together eggs and oil, add sugar, vanilla, flour, soda, salt and cinnamon. Mix until batter is stiff.

The best way to mix this batter is the old fashioned way---with your hands.

Bake in 13 x 9 inch greased pan at 350 degree F oven for 45-50 minutes until cake tests done.

Frost with Butter Cream Frosting.

Butter Cream Frosting

• 2 cups Powdered Sugar
• 1/4 cup Butter (softened)
• 2 tsp. Vanilla
• 3-4 tsp. Milk

By Chris

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Zucchini Casserole

Ingredients

• 1/2 stick margarine
• 1 lb. hamburger
• 1 cup white crackers, crushed
• 1 small. onion, chopped
• 1-2 zucchini, sliced thin
• 1 can cream of celery soup
• Velveeta cheese slices

Directions

Brown hamburger and onion, drain and pat into 9x13 inch glass pan. Layer thin slices zucchini, layer of cheese slices, another layer of zucchini. On top of this spread the can of soup undiluted (if spreads too hard add 1/4 cup milk). Brown the margarine and add cracker crumbs. Put on top of other ingredients. Bake 40 minutes at 350 or until bubbly.

By Robin from Washington, IA

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Russian Dressing Chicken

Ingredients:

• 6 or 8 chicken breasts
• 1 (8 oz.) bottle Kraft Russian Dressing
• 1 medium jar apricot preserves
• 1 pkg. Lipton onion soup mix
• Garlic salt

Directions:

In a medium bowl, mix dressing, preserves and soup mix together well. In a 9x13 inch baking dish sprayed with nonstick cooking spray, pour dressing mix over raw chicken, sprinkled with garlic salt. Bake for 1 hour (covered with foil the 1st 1/2 hour, then uncover, baste. Leave uncovered for the last 1/2 hour of baking.

By Terri

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Snicker Bars

Ingredients

• 1 package Nestle milk chocolate morsels
• 2 Tbsp. vegetable shortening
• 1 package Kraft caramels
• 5 Tbsp. butter or margarine
• 2 Tbsp. water
• 1 cup peanuts, coarsely chopped

Directions:

Melt chocolate morsels and vegetable shortening over hot (not boiling) water. Stir until melted and mixture is smooth. Remove from heat. Pour 1/2 melted mixture into an 8 inch foil-lined square pan; spread evenly. Refrigerate 15 minutes until firm. Return remaining chocolate to low heat.combine caramels, butter and water over boiling water. Pour into chocolate-lined pan. Spread evenly. Refrigerate about 15 minutes until tacky. Top with remaining chocolate, spreading evenly to cover caramel filling. Refrigerate about 1 hour until firm. Cut into 1x2 inch rectangles. Refrigerate until ready to serve. Makes 2 1/2 dozen.

By Robin from Washington, IA

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Corn Chowder

Ingredients

• 1 Tbsp. vegetable oil
• 2 Tbsp. celery, finely diced
• 2 Tbsp. onion, finely diced
• 2 Tbsp. green pepper, finely diced
• 1 package (10 oz.) frozen whole kernel corn
• 1 cup raw potatoes, peeled, diced in 1/2 inch pieces
• 2 Tbsp. fresh parsley, chopped
• 1 cup water
• 1/4 tsp. salt
• Black pepper to taste
• 1/4 tsp. paprika
• 2 Tbsp. flour
• 2 cups low fat or skim milk

Directions

Heat oil in medium saucepan. Add celery, onion, and green pepper and sauté for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to boil, and then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender. Place 1/2 cup of milk in jar with tight fitting lid. Add flour and shake vigorously. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk. Cook, stirring constantly, until mixture comes to boil and thickens. Server garnished with chopped, fresh parsley.

Yield: 4 servings. Serving Size: 1 Cup. Each serving provides: Calories: 186, Saturated fat: 1 g, Cholesterol: 5 mg, Sodium: 205 mg, Total fat: 5 g, Total fiber: 4 g, Protein: 7 g, Carbohydrates: 31 g, Potassium: 455 mg

This recipe has been provided courtesy of the Department of Health and Human Services.

http://www.smallstep.gov/step_2/step2_recipes.html

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