ThriftyFun Recipes - October 18, 2007

Thank you Robin and Connie for today's recipes!

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Recipe Requests:

• Fastnachts Recipe
• Homemade American Food for Japanese Mother in Law
• Lamb Curry and Shrimp Fried Rice
• Graduation Cake Ideas

Today's Recipes:

• Graham Toffees
• Chicken and Stuffing
• Onion Quiche
• Chocolate Roll
• Crockpot V-8 Vegetable Soup
• Pumpkin Pie Pancakes
• Tangy Cold Vegetables
• Cheddar Cheese Bread
• Hot Pepper Jelly
• Cherry Squares

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Fastnachts Recipe

We have always looked forward to getting Fastnachts at a local bakery on Fat Tuesday only. Unfortunately they closed. These light potato donuts with the sweet light creme filling were worth waiting for, on that one day. Does anyone know how to make them at home?

Sharon from Cherry Hill, NJ

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Homemade American Food for Japanese Mother in Law

My future mother in law is coming to America for the first time. I want to cook her something nice for dinner but this is the problem.. She hates garlic, nothing spicy or with spices and she hates bland food. What do I make? I want to impress her but i can't come up with anything. She's from Japan, but wants home-made American food.

Kayla

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Lamb Curry and Shrimp Fried Rice

I am looking for recipes for Ground Lamb with Curry (Indian dish) and Shrimp Thai Fried Rice.

Bridget from AZ

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Graduation Cake Ideas

I need a unique idea for a college graduation cake. One idea I am considering is a graduation hat cake. My daughters graduation isn't till May of 08, but since I am planning on making and decorating the cake myself, I am planning to make some practice runs at it. Her degree is in higher math, so theres not a lot there that I can use for inspiration. Any ideas?

April from Missouri

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Graham Toffees

Ingredients

• 20 double graham crackers
• 1 cup butter
• 1 cup brown sugar
• 1 cup chopped pecans

Directions

Place crackers in jelly roll pan lined with foil. Combine butter and sugar in saucepan. Bring to a boil and boil for exactly 2 minutes. Remove from heat and add pecans. Pour mixture over crackers. Bake at 350 degrees F for 10 minutes. Cool slightly and divide into small pieces. Store in a covered tin.

By Robin from Washington, IA

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Chicken and Stuffing

Ingredients

• 1 package cornbread stuffing mix
• 4 cups cooked chicken
• 1/2 cup butter
• 1/2 cup flour
• 1/4 tsp. salt
• dash pepper
• 4 cups chicken broth
• 6 eggs, slightly beaten

Sauce:

• 1 cup mushroom soup
• 1/4 cup milk
• 1 cup sour cream
• 1/4 cup chopped pimento

Directions

Prepare stuffing according to directions. Spread in a 9x13 inch dish. Top with layer of chicken which has been cut in small pieces. Melt butter in saucepan. Blend in flour and seasonings. Add cool broth and stir until thickened. Stir small amount hot mixture into eggs and return to saucepan. Stir until blended and pour over stuffing and chicken in casserole. Bake at 325 degrees F for 40-45 minutes or until knife comes out clean. Let stand 5 minutes and cut in squares. Serve topped with sauce.

For Sauce: Blend soup, milk and sour cream in saucepan. Heat through and add pimento. Pour over chicken and stuffing squares.

By Robin from Washington, IA

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Onion Quiche

Ingredients

• 1 cup crushed Ritz crackers
• 1/4 cup melted butter
• 2 cups chopped onions
• 1 cup milk
• 2 eggs
• salt and pepper
• 1/2 cup grated cheddar cheese
• parsley
• paprika

Directions

Roll out 1 cup Ritz crackers. Saute' onions in butter and add to cracker crumbs. Pat in 9 inch pie tin. Mix milk, eggs, salt and pepper. Pour into prepared pan. Sprinkle cheese, parsley and paprika on top. Bake at 350 degrees F for 30 minutes.

By Robin from Washington, IA

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Chocolate Roll

Ingredients

• 1/3 cup flour
• 1/3 cup cocoa
• 1 tsp. baking powder
• 1/4 tsp. salt
• 4 eggs, separated
• 1 cup sugar
• 2 Tbsp. cold water
• 1 Tbsp. vanilla
• powdered sugar
• 1 cup whipping cream, whipped
• hot fudge

Directions

Sift together flour, cocoa, baking powder and salt. To beaten egg whites, gradually add half of the sugar. To beaten egg yolks, add the remaining half cup of sugar and cold water. Combine yolk and white mixture and add vanilla. Add sifted ingredients and mix. Pour into jelly roll pan or 15x10 inch sheet cake lined with waxed paper and bake at 325 degrees F for 15 minutes. When cool enough to handle, turn onto a cloth covered with powdered sugar. Spread with whipped cream. Roll up and refrigerate. Slice and serve with a topping of hot fudge.

By Robin from Washington, IA

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Crockpot V-8 Vegetable Soup

Ingredients

• 1 head cabbage, chopped into large pieces
• 1 cup broccoli, broken into flowerettes
• 1 cup garbanzo beans
• 1 bunch celery, sliced
• 6 carrots, sliced
• 1 onion chopped in large pieces
• 1 package dried onion soup
• 1 large can V8

Directions

Put all ingredients into a crockpot and turn on LOW. Cook all day, then serve.

By Connie from Cotter, AR

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Pumpkin Pie Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 Tbsp. pumpkin pie spice
• 1/2 tsp. salt
• 2 Tbsp. sugar
• 1 cup buttermilk
• 1/2 cup canned pumpkin
• 2 eggs
• 1/2 cup canola oil
• 1 tsp. vanilla extract
• maple syrup

Directions

In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt and sugar. Whisk in buttermilk, pumpkin, eggs, oil and vanilla extract; blend well. Spray a large nonstick griddle or skillet with nonstick cooking spray; heat over medium heat. Working in batches, pour batter by scant 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are lightly browned, about 1-1/2 minutes per side. Repeat with remaining batter, spraying skillet with nonstick cooking spray between batches as needed. Serve with maple syrup.

By Connie from Cotter, AR

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Tangy Cold Vegetables

Ingredients

• 1 can French style green beans, drained
• 1 can English peas, drained (8oz.)
• 1 medium onion, chopped
• 1 jar chopped pimento, drained
• 1 medium green pepper, chopped
• 4 stalks celery, diced

Dressing

• 1 tsp. salt
• 1/3 cup sugar
• 1/2 cup oil
• 1 tsp. water
• 1/2 cup vinegar
• dash paprika

Directions

Mix ingredients together. Marinate in dressing overnight in refrigerator. Keep tightly covered. Drain well before serving.

For Dressing: Mix together. Good as a salad over lettuce or use as a side vegetable dish.

By Robin from Washington, IA

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Cheddar Cheese Bread

Ingredients

• 7-8 cups unsifted flour
• 1/3 cup sugar
• 1 tsp. salt
• 2 packages. active dry yeast
• 2 cups water
• 2/3 cup milk
• 3 cups shredded cheddar cheese
• melted butter

Directions

In large bowl, thoroughly mix 2 1/2 cups flour, sugar, salt and undissolved yeast. Combine water and milk in saucepan and heat over low heat until warm. Gradually add to dry ingredients and beat 2 minutes at medium speed or electric mixer, scraping bowl occasionally. Add cheese and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir enough additional flour to make stiff dough. Turn onto lightly floured board and knead until smooth and elastic - about 8-10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place away from draft until doubled in bulk - about 1 hour. Punch dough down; turn out onto board. Cover and let rest 15 minutes. Divide dough in half and roll each half to 14x9 inch rectangle. Gentle but firm rolling will get rid of all bubbles. Beginning with upper short side, roll toward you. Seal with thumbs or heel of hand. Seal ends; fold sealed ends under, being careful not to tear. Place sealed side down in 2 greased 9x5 inch loaf pans. Cover and let rise in warm place, about 1 hour until doubled in bulk. Bake at 375 degrees F for 40 minutes. Remove from pans, brush with melted butter and cool on wire rack.

By Robin from Washington, IA

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Hot Pepper Jelly

Ingredients

• 4 1/2 cups sugar
• 1 cup white wine vinegar
• 1/2 cup finely chopped hot red pepper
• 2/3 cup ground green bell peppers
• 4-4 1/2 oz. liquid fruit pectin

Directions

Mix sugar, vinegar and peppers and boil 1 minute. Cool 5 minutes. Add fruit pectin. Pour in jars and seal while hot. This makes a pretty jelly for gifts!

By Robin from Washington, IA

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Cherry Squares

Cherry Squares I

Ingredients

• 1/2 cup butter
• 1/2 cup margarine
• 1 3/4 cups sugar
• 4 eggs
• 1 tsp. vanilla
• 1/2 tsp. almond flavoring
• 1/2 tsp. soda
• 1 1/2 tsp. baking powder
• 3 cups flour
• 1/2 tsp. salt
• 1 can cherry pie filling

Directions

Cream the shortening and sugar. Beat well. Add eggs, one at a time. Add vanilla and almond flavoring. Sift the dry ingredients together and add gradually to creamed mixture. Save back a little more than one cup of batter. Spread the rest in an 11x17 inch greased pan. Spread the pie filling over the batter. Spoon the remaining one cup of batter in small islands over the cherry layer. Bake at 350 degrees F for 40-45 minutes. Sprinkle top with powdered sugar. Cut into squares when cool.

By Robin from Washington, IA

Cherry Squares II

Ingredients

• 1 package yeast
• 1/4 cup lukewarm water
• 4 cups flour
• 2 sticks margarine
• 2/3 cup milk
• 1 Tbsp. sugar
• 2 cans cherry pie filling

Directions

Dissolve yeast in water. Blend flour and margarine until like pie dough. Add yeast, milk and sugar, mix well. Roll half to fit jellyroll pan. Cover with pie filling. Roll remaining dough for top. Bake in 350 oven until slightly brown (approximately 45 minutes). Frost with powdered sugar frosting.

By Robin from Washington, IA

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