ThriftyFun Recipes - December 17, 2007

Thank you Maggie, Robin, Joan and Debbie for today's recipes!

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Recipe Requests:

• Rice Crispy Recipes
• Recipe for Shredded Chicken Sandwiches
• Recipe for Homemade Beef Jerky
• Recipe for Grease Rolls with Sweet Sauce
• Recipe for Layered Pecan Cake

Today's Recipes:

• Beef-Barley-Vegetable Soup
• Tomato Pork Chop Casserole
• Corned Beef Salad
• Apple Strudel
• Dreamy Green Beans
• Spiced Holiday Pecans
• Cream of Chicken Noodle Soup
• Chocolate Buttersweets
• Keeping Pie Filling from Being Runny

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Rice Crispy Recipes

Rice crispy recipes?

Ron from Golan, Israel

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Recipe for Shredded Chicken Sandwiches

I need a shredded chicken sandwich recipe. One that uses canned chicken and that is easy. I need to make it for about 25 people so I need that amount of filling.

Laura from Lima, OH

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Recipe for Homemade Beef Jerky

I am looking for a recipe for homemade beef jerky.

Linda from Hartley, Iowa

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Recipe for Grease Rolls with Sweet Sauce

My husband is looking for a recipe for his mother used to make. They are called Grease Rolls which were served with a sweet sauce.

Blanche from Colorado

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Recipe for Layered Pecan Cake

My husband has been wanting to find a recipe that his mother used to make. It was a Layered Pecan Cake. It was a white cake which she put chopped pecans in the cake and halves of pecan between layers and on top along with sprinkling with toasted coconut.

Blanche from Colorado

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Beef-Barley-Vegetable Soup

Ingredients

• 2 lb. boiling beef
• 1/3 of 1 jar instant beef bouillon (5oz. size)
• 1/3 of 1 can tomato juice (42oz. size)
• 4 cup water
• 1 lb. box of barley
• 1 can mixed vegetables

Directions

Simmer until meat comes loose from bones. Take out bones and cut meat into small pieces. Stir in barley and fill kettle up to half full with water. When barley is cooked, put in mixed vegetables. This is very thick. If a thinner soup is preferred, use less barley. If more flavor is desired, use more bouillon and tomato juice.

By Robin from Washington, IA

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Tomato Pork Chop Casserole

Ingredients

• 4 Pork Chops
• 4-5 potatoes, quartered
• 1 Onion, sliced
• 4 Large carrots, cut in large chunks
• salt, pepper, spices to taste
• 1 tin tomato soup
• 1 tin water

Directions

Lightly brown pork chops and put in a roasting pan. Add cut up vegetables. Mix spices with soup and water, mix together and pour over everything. Bake at 350* for about an hour. Serves 4.

Source: My mom used to make this when I was a kid, and my husband and I love it!

By Debbie from Brockway, NB

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Corned Beef Salad

Ingredients

• 1 can corned beef, cubed
• 2 cups celery, chopped
• 2 Tbsp. onion, chopped
• 2 Tbsp. green pepper, chopped
• 3 eggs, hard boiled, chopped
• 2 packages lemon gelatin (regular size)
• 3 1/2 cup hot water
• 2 Tbsp. lemon juice
• 1 cup Miracle Whip

Instructions

Dissolve Jello in hot water. When partially set, add other ingredients. Pour into lightly oiled mold. This recipe serves 10 or 12.

By Robin from Washington, IA

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Apple Strudel

Ingredients

• 1/2 of a 17.3 oz. pkg. Pepperidge Farm Frozen Puff Pastry Sheets {1 sheet}
• 1 egg
• 1 Tbsp. water
• 2 Tbsp. granulated sugar
• 1 Tbsp. all-purpose flour
• 1/4 tsp. ground cinnamon
• 2 large Granny Smith apples, peeled, cored and thinly sliced
• 2 Tbsp. raisins
• Confectioners' sugar

Directions

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Lightly grease a baking sheet. Stir the egg and water in a small bowl. Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into o a 16x12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1-inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam side down onto the baking sheet. Tuck ends under to seal. Brush with the egg mixture. Cut several 2-inch long slits 2-inches apart on the top. Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners' sugar, if desired.

Serves: 6

Source: This recipe from Pepperidge Farm recipe newsletter.

By Connie from Cotter, AR

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Dreamy Green Beans

Ingredients

• 1 can French-style green beans
• 1 can cream of mushroom soup
• 1 can French fried onion rings

Directions

Pour beans, soup and half of the onion rings into dish and bake at 350 degrees F for 20 minutes. Remove from oven and top with remaining onion rings.

By Robin from Washington, IA

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Spiced Holiday Pecans

Ingredients

• 3 Tbsp. butter
• 1/4 tsp. cayenne pepper
• 1/2 tsp. ground cinnamon
• 4 cups pecans
• 2 tsp. salt
• 3 Tbsp. Worcestershire
• dash Tabasco sauce

Directions

Melt butter and add seasonings. Mix thoroughly. Add pecans and toss gently until all nuts are coated. Place in shallow baking pan. Bake at 300 degrees F for 30 minutes. Turn at least once.

By Robin from Washington, IA

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Cream of Chicken Noodle Soup

I cook only for myself, and try to find economical, but tasty, choices to enjoy. Now that the weather is cold, I especially like soups. Here's a different take on an old stand-by, Chicken Noodle:

Combine in a small saucepan, one can Chicken Noodle soup with one can Cream of Chicken soup.

Add ONLY one can, of half water, half milk, to the condensed soups; mix well. Heat to desired temp, and enjoy.

This yields two meals for me. (I buy the cheaper store-brand soups. You'll be surprised how good this combo is!)

By Maggie from Park Hills, MO

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Chocolate Buttersweets

Ingredients

• 1/2 cup butter
• 1/2 cup powdered sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 1/4 cups flour

• 1 package cream cheese (3 oz.)
• 1 cup powdered sugar, sifted
• 2 Tbsp. flour
• 1 tsp. vanilla
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut

• 1/2 cup semi-sweet chocolate chips
• 2 Tbsp. butter
• 2 Tbsp. water
• 1/2 cup powdered sugar, sifted

Directions

Cream butter. Gradually add sugar, salt and vanilla and cream well. Blend in flour. Shape by tsp. into small balls. Place on ungreased cookie sheet. Make deep indentation in center of each cookie. Bake at 350 degrees F for 12-15 minutes or until delicately browned. While still warm fill with creamy nut filling.

For Filling: Whip cream cheese. Blend in powdered sugar, flour and vanilla. Cream well and stir in walnuts and coconut.

For Frosting: Melt chocolate chips, butter and water over low heat, stirring occasionally. Add powdered sugar and beat until smooth. When cookies are cool, frost.

By Robin from Washington, IA

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Keeping Pie Filling from Being Runny

Here's how to keep your pie filling from being runny: Add a box of instant pudding, regular or sugar free. It's the same principle as using cornstarch but pudding adds some extra flavor; it doesn't 'bland' down the taste.

These are some of my favorite combinations: Lemon with any fruit, including pumpkin and sweet potato. Butterscotch is also good with pumpkin or sweet potato. Vanilla with coconut custard. White chocolate with banana cream.

By Joan from Chesapeake, VA

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