ThriftyFun Recipes - April 24, 2007

Thank you cookiemom1, Robin and Cay for today's recipes.

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• What is the sauce on big mac?

Today's Recipes:

• Festive Strawberry Nut Salad
• Oven-Loving Popovers
• Italian Spaghetti and Meatballs
• Savory Bubble Loaf
• Classic Pineapple Upside-Down Cake
• Camper's Beat Treat
• Peanut Butter And Jelly Quesadilla
• Speedy Baked Beans
• Citrus Fruit Punch

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What is the sauce on big mac?

What is the sauce on a big mac?

Linnie from Iowa Park, Texas

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Festive Strawberry Nut Salad

Ingredients

• 1/2 cup sliced almonds
• 3 Tbsp. sugar
• 2 cups packed torn fresh spinach leaves
• 2 cups packed torn fresh lettuce
• 2 cups halved strawberries
• 1/3 cup poppyseed dressing

Directions

Toss almonds with sugar in medium non-stick skillet; cook on medium heat 6-8 minutes or until sugar forms a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into single layer on greased baking sheet or sheet of waxed paper; cool. Break into small pieces. Toss spinach leaves, lettuce and halved strawberries in large bowl. Drizzle with dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled plates.

By Robin from Washington, IA

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Oven-Loving Popovers

Instructions

• 1 package pie crust mix (use butterflake type if possible, made by Pillsbury. This turns out best.)
• 3 eggs
• 1 1/4 cups milk

Directions

Generously butter muffin cups. In small mixer bowl, combine pie crust mix, eggs and milk. Blend at low speed until dry ingredients are moistened; beat 1 minute at medium speed, scraping bowl occasionally (batter will be slightly lumpy). Pour into prepared pan, filling cup to within 1/4 inch from the top. Bake at 375 degrees F for 45-55 minutes until deep golden brown. For crisper popovers, prick with a sharp knife about 5 minutes before end of baking time. Remove from pan, serve immediately. Maybe be baked in buttered 5 oz. custard cups. To reheat, place in oven at 325 degrees F for 10-15 minutes. Do not cover.

By Robin from Washington, IA

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Italian Spaghetti and Meatballs

Instructions

• 2 cans (28 ozs.) ea. diced tomatoes, undrained
• 1 can (12 ozs.) tomato paste
• 1 1/2 cups water, divided
• 1 Tbsp. sugar, 3 T grated onion
• 1 1/2 tsp. dried oregano
• 2 1/2 tsp. salt divided
• 1 tsp. minced garlic, divided
• 3/4 tsp. pepper, divided
• 1 bay leaf
• 6 slices day-old bread, torn into pieces
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. minced fresh parsley
• 1 lb. ground beef
• Hot cooked spaghetti
• Additional Parmesan cheese, optional

Directions

In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, sugar, grated onion, oregano, a tsp. pepper and bay leaf. Bring to a boil. Reduce the heat and simmer, uncovered for 1 1/4 hours. Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well.

Shape into 1-1/2 in. meatballs (about 36 meatballs). Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400 degrees F for 20 minutes or until no longer pink. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard the bay leaf. Serve over spaghetti with additional Parmesan if desired. Yield: 6 servings.

By cookiemom1 from Gilmer, TX

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Savory Bubble Loaf

Ingredients

• 1 loaf frozen white bread dough, thawed
• 1/2 tsp. garlic powder
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. dill weed
• 1/3 cup butter or margarine, melted

Directions

Shape dough into 1 inch balls; set aside. In small bowl, combine garlic powder, thyme, oregano and dill weed. Add balls to butter; roll to coat all sides. Add to seasoning mixture; roll to coat evenly. Place in greased Bundt or Angel Food cake pan. Cover and let rise in warm place until doubled in size, 1-1 1/2 hours. Preheat oven to 375 degrees F. Bake 25-30 minutes or until lightly browned. Note: This bread can also be made with a mixture of 2 tsp. sugar and 1 tsp. cinnamon in place of the herb mixture.

By Robin from Washington, IA

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Classic Pineapple Upside-Down Cake

Ingredients

• 1/2 cup butter or margarine
• 1 cup packed brown sugar
• 1 can pineapple slices, drained, with juice reserved
• 5 maraschino cherries, drained and halved
• 1/2 cup chopped nuts
• 1 package yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup thawed frozen whipped topping

Directions

Preheat oven to 350 degrees F. Melt butter in 12 inch nonstick ovenproof skillet over low heat. Remove from heat; stir in sugar. Arrange pineapple slices over sugar mixture. Place cherry half, rounded side down, in center of each slice; sprinkle with nuts.

Add enough water to reserved pineapple juice to measure 1 1/3 cups; pour into large mixing bowl. Add cake mix, eggs and oil; beat at medium speed of electric mixer until well blended. Pour over fruit in skillet.

Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edge of cake with knife; invert onto serving plate. Cool slightly. Decorate by piping whipped topping around edge of cake, if desired.

By Robin from Washington, IA

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Camper's Beat Treat

Instructions

• 1 lb. ground beef
• 1 Tbsp. shortening
• 1 can pork and beans (1lb.)
• 1 can kidney beans, drained (1lb.)
• 3/4 cup ketchup
• 1/2 cup water
• 2 Tbsp. prepared mustard
• 2 Tbsp. vinegar
• 1 package dry onion soup

Directions

Saute ground beef in shortening until browned. Add pork and beans and drained kidney beans. Combine the other ingredients and add to the bean mixture. Bake at 350 degrees F for 25-30 minutes.

By Robin from Washington, IA

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Peanut Butter And Jelly Quesadilla

This is best if you have a quesadilla maker appliance. Put one tortilla inside the appliance. Spread peanut butter and your favorite jelly, jam or preserves over the tortilla. Top with remaining tortilla. Bake according to appliance directions. I find the corn tortillas give the best flavor. Do not fill too full, as the insides tend to flow outside! Good snack or even dessert. And watch out! It's hot!

By Cay from Green Cove Springs, FL

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Speedy Baked Beans

Ingredients

• 6 slices bacon, diced
• 1 cup chopped onion
• 3 cans pork and beans (16oz. each)
• 1/2 cup chili sauce
• 1 1/2 tsp. prepared mustard

Directions

In large skillet, cook bacon and onion over medium heat until bacon is crisp; pour off drippings. Stir in beans, chili sauce and mustard; heat until bubbly. Reduce heat; simmer, uncovered, stirring occasionally, 15-20 minutes or until slightly thickened.

By Robin from Washington, IA

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Citrus Fruit Punch

Ingredients

• 1 can frozen orange juice concentrate, thawed
• 1 can frozen lemonade concentrate, thawed
• 1 can frozen limeade concentrate, thawed
• 4 cups cold water
• 1 bottle ginger ale, chilled
• Orange, lemon or lime slices for garnish

Directions

In punch bowl or 2 1/2 qt. pitcher, combine concentrates and water; mix well. Stir in ginger ale; serve immediately. Garnish with fruit slices, if desired. Note: Use 12 oz. sizes of frozen concentrates.

By Robin from Washington, IA

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