ThriftyFun Recipes - July 18, 2007

Thank you Robin for today's recipes!

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Recipe Requests:

• Recipe For Healthy Cookies
• Sweet and Sour Sauce - Tips and Recipes

Today's Recipes:

• Pecan Sticks
• Garlic Lime Salmon
• Cauliflower Souffle
• Baked Onion Rings
• Pumpkin Pudding (Microwave)
• Swiss Alpine Quiche
• Berry Slaw
• Lemon Dessert
• Scalloped Pineapple

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Recipe For Healthy Cookies

I decided to make some high protein cookies for DH's lunch box. Any suggestions for something that's not loaded with fat and sturdy enough to be in a bag in a lunch box?

Thanks,
Holly from Richardson, TX

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Sweet and Sour Sauce - Tips and Recipes

Tips and recipes for making sweet and sour sauce. What are your favorite Sweet and Sour Sauce recipes? Post your ideas below.

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Pecan Sticks

Ingredients

• 1 cup shortening
• 1 cup sugar
• 1 egg yolk
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 2 cups sifted flour
• 1 egg white
• 1 cup chopped pecans

Directions

Cream shortening and sugar together. Add egg yolk, vanilla, cinnamon and flour. Mix thoroughly. Spread 1/4 inch thick in a well greased 15x10 inch pan. Beat egg whites slightly and brush over top of dough. Cover with thick layer of pecans or add the pecans to the dough and sprinkle additional nuts on top. Bake 30 minutes at 350 degrees F. Cut while warm. Remove when cool. Makes 75 sticks.

By Robin from Washington, IA

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Garlic Lime Salmon

Ingredients

• 1/2 cup vegetable oil
• 1 medium onion, diced
• 2 Tbsp. lime juice
• 1 tsp. grated lime peel
• 1 garlic clove, minced
• 2 salmon fillets
• lime slices, opt.

Directions

In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Broil salmon, skin side down, 4-6 inches from the heat for 20 minutes or until fish flakes easily with a fork, basting every 5 minutes with lime mixture. Garnish with lime slices, if desired.

By Robin from Washington, IA

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Cauliflower Souffle

Ingredients

• 1 head cauliflower
• 2 eggs, separated
• 2 green onions, chopped
• 1/2 cup shredded cheddar cheese
• 2 Tbsp. milk
• 2 Tbsp. butter or margarine, melted
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. grated Parmesan cheese

Directions

Cook cauliflower in a small amount of boiling water 6-8 minutes or until crisp-tender; drain well. Cut cauliflower into 4 sections. Position knife blade in food processor bowl; add cauliflower, and process until smooth. Set aside. Cut a pieces of aluminum foil long enough to fit around a 1 quart souffle' dish, allowing a 1 inch overlap; fold foil lengthwise into thirds. Lightly oil one side of foil and bottom of dish. Wrap foil around outside of dish, oiled side against dish, allowing it to extend 3 inches above rim to form a collar; secure with string. Beat egg yolks until thick and lemon colored; combine yolks, cauliflower, chopped green onions, shredded cheese, milk, melted butter, salt, and pepper. Beat egg whites (at room temperature) until stiff but not dry; gently fold into cauliflower mixture. Pour into prepared souffle' dish, and sprinkle with Parmesan cheese. Bake at 350 for 50-55 minutes or until souffle' is puffed and set. Remove collar, and serve souffle' immediately.

By Robin from Washington, IA

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Baked Onion Rings

Ingredients

• 1 lb. sweet onions
• 3 egg whites
• 1 cup dry bread crumbs
• 2 tsp. dried thyme
• 1 tsp. salt
• 1 tsp. paprika
• 1/4 tsp. pepper

Directions

Cut onions into 1/2 inch slices; separate into rings and place in a bowl. Cover with ice water; soak for 30 minutes. Drain. In a small mixing bowl, beat the egg whites until foamy. In another bowl, combine the bread crumbs, thyme, salt, paprika and pepper. Divide the crumb mixture among three large resealable plastic bags. Dip a third of the onions in the egg whites; add a few rings at a time to crumb mixture and shake to coat. Place on a baking sheet coated with nonstick cooking spray. Repeat with remaining onions and crumb mixture. Bake at 400 degrees F for 20 minutes or until lightly browned and crisp.

By Robin from Washington, IA

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Pumpkin Pudding (Microwave)

Ingredients

• 1/2 cup pecans
• 3/4 cup vanilla wafer crumbs
• 2 Tbsp. sugar
• 1 tsp. grated orange rind
• 2 Tbsp. butter or margarine, melted
• 1 package cream cheese, softened (3oz)
• 1/2 cup firmly packed brown sugar
• 3 eggs
• 1/3 cup orange juice
• 1 tsp. grated orange rind
• 1/2 tsp. ground cardamom
• 1 cup cooked, mashed pumpkin
• garnishes: whipped cream, vanilla, wafers, orange rind

Directions

Spread pecans in a single layer in a pie plate. Microwave at high 2 minutes, stirring after 1 minute. Chop pecans, and set 1/4 cup chopped pecans aside. Combine 1/4 cup chopped pecans and next 4 ingredients, mixing well. Divide mixture into 8 greased custard cups. Press crumb mixture evenly over bottom of custard cups. Microwave at high for 2 minutes; set aside. Beat cream cheese with an electric mixer until light and fluffy; gradually add brown sugar, mixing well. Add eggs and orange juice, mixing well. Add 1 tsp. orange rind, cardamom, and pumpkin; mix until smooth. Pour pumpkin mixture into prepared custard cups. Arrange custard cups in a circle in oven. Microwave, uncovered, at medium high 6-7 minutes or until pudding is set, rearranging cups halfway through cooking time. Garnish with reserved 1/4 cup chopped pecans and whipped cream, vanilla wafers, or orange rind, if desired. Serve pudding warm or chilled.

By Robin from Washington, IA

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Swiss Alpine Quiche

Ingredients

• Pastry for 9 inch pie
• 1 package frozen chopped broccoli
• 2 cups cubed cooked ham
• 2 cups shredded Swiss cheese
• 3 Tbsp. minced onion
• 1 1/2 cups milk, heated
• 3 eggs, beaten
• 1/8 tsp. salt
• 1/8 tsp. pepper

Directions

Roll dough to 1/8 inch thickness on a lightly floured surface. Place in a 9 inch quiche dish; trim off excess pastry along edges. Set aside. Cook broccoli according to package directions, omitting salt; drain well. Layer half each of broccoli, ham, and cheese in pastry shell; repeat layers. Sprinkle onion over top. Combine milk and eggs; add salt and pepper, mixing well. Pour egg mixture into pastry shell. Bake at 450 degrees F for 10 minutes. Reduce heat to 325 degrees F and bake 30-35 minutes. Let stand 5-10 minutes before serving.

By Robin from Washington, IA

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Berry Slaw

Ingredients

• 1/4 cup cider vinegar
• 1/4 cup unsweetened apple or cranberry juice
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 6 cups shredded cabbage
• 1 1/2 cups sliced fresh strawberries
• 1/2 cup dried cranberries

Directions

In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add the cabbage. Toss gently to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally. Just before serving, stir in strawberries and cranberries.

By Robin from Washington, IA

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Lemon Dessert

Ingredients

• 2 packages (small) lemon gelatin
• 1 cup hot water
• 1 cup cold water
• 1 can crushed pineapple, juice and all (9oz.)
• 1 can lemon pie filling
• 1 medium carton Cool Whip

Directions

Mix the two packages of lemon gelatin with water and can of pineapple with juice. Set in refrigerator. After this starts to set up, add one can lemon pie filling and one medium size carton Cool Whip. Mix well. Keep refrigerated.

By Robin from Washington, IA

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Scalloped Pineapple

Scalloped Pineapple I

Ingredients

• 1/2 cup butter, melted
• 1 cup sugar
• 5 slices bread, cubed
• 4 eggs
• 1 can pineapple chunks, tidbits or crushed (1lb)

Directions

Melt butter, add sugar, eggs, cubed bread and pineapple. Bake in a casserole for 1 hour at 350 degrees F. Note: This is very good with ham.

By Robin from Washington, IA

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