ThriftyFun Recipes
Volume Two, Number 219, November 14, 2006
http://www.ThriftyFun.com
Hello,
Thank you Don and Robin for today's recipes!
Thanks for reading,
Susan
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Today's Recipes:
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Today's Recipes
Rhubarb Dumplings
Rhubarb
- 3 cups very finely chopped rhubarb
Dough
Ingredients
- 3 cups flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1/2 cup margarine
- 3/4 cup milk
Directions
Mix all ingredients. Divide into 12 balls. Roll each one into a 4-5 inch circle. In the center place approximately 1/4 cup rhubarb.
Crumbs
Ingredients
- 1 cup brown sugar
- 1/8 tsp. salt
- 1 tsp. cinnamon
- 3 Tbsp. butter
Directions
Mix crumbs and sprinkle a tablespoon or so over rhubarb. Bring dough over and pinch seam shut. Place on well greased large cake pan.
Syrup
Ingredients
- 3 cups brown sugar
- 3 cups water
- 1/2 cup butter
- 1/4 tsp. salt
Directions
Boil syrup. Pour over dumplings. Bake at 350-375 degrees F for 1 hour.
By Robin from Washington, IA
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Mexican Salad Dressing
Ingredients
- 1 cup sugar
- 1/4 tsp. pepper
- 1 tsp. salt
- 1/2 tsp. celery seed
- 2 tsp. prepared mustard
- 1/3 cup vinegar
- 1 cup salad oil
- 1 med. onion, finely chopped (opt.)
Directions
Mix in order given. Gradually add oil and keep beating so oil won't separate. Serve with assorted veggies and salad greens.
By Robin from Washington, IA
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Coleslaw
Ingredients
- 14 cups shredded cabbage, put in water for a few seconds, then drain
- 1 lg. green pepper
- 1 lg. onion
- salt to taste
Dressing Ingredients
- 7/8 cup vinegar
- 7/8 cup salad oil
- 1 1/2 cup sugar
Directions
Mix and heat to boiling point. Set aside for 30 seconds. Pour over cabbage mixture. Cover and put aside for 30 minutes. Toss and refrigerate for a day before eating. Add mayonnaise to serve.
By Robin from Washington, IA
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Chicken Chowder Soup
Ingredients
- 2 cups chicken
- 2 cups chicken broth
- 2 cups diced celery
- 2 cups diced potatoes
- 2 cups diced carrots
- 2 Tbsp. butter
- salt and pepper, to taste
- 2 cups milk
- 2 Tbsp. flour
- 1 cup Velveeta cheese
Directions
Cook first 7 ingredients together until tender. Slowly add flour mixed with milk and bring to a boil. Add cheese. I use less veggies or more broth as I please.
By Robin from Washington, IA
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Never-Fail Fudge
Ingredients
- 3 cups sugar
- 2/3 cup evaporated milk
- 1 jar marshmallow creme
- 1/4 lb. butter or margarine
- 1 package semisweet chocolate chips
- 1 cup chopped nuts, (opt.)
Directions
Melt butter in heavy 2 qt. saucepan; stir in milk and sugar. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat, stirring constantly, until mixture reaches the medium soft ball stage (238 degrees F on candy thermometer). Maintain 238 degrees F, boiling for a minimum of 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until melted. Add marshmallow creme and nuts, stirring well until blended. Pour into greased 9x13 inch pan. Cool at room temperature. Cut into squares.
By Robin from Washington, IA
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Macaroni Salad
Ingredients
- 2 cups macaroni
- 1 cup sour cream
- 1 cup salad dressing
- 3/4 cup sugar
- 1 tsp. garlic salt
- 2 tsp. celery seed
- 1/2 cup diced celery
- 1 tsp. mustard
Directions
Cook macaroni with 2 tsp. salt until soft, then rinse in cold water. Drain well. When cooled, add rest of ingredients. Does not get watery.
By Robin from Washington, IA
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Spring Jello Salad
Ingredients
- 2 packages lemon Jello
- 3 cups boiling water
- 1 can crushed pineapple
- 2 bananas, cubed
- 1 cup pineapple juice
- 2 Tbsp. flour
- 1 2/3 cups mini marshmallows
- 1/2 cup sugar
- 2 eggs, beaten
- 8 oz. Cool Whip
- shredded cheddar cheese
Directions
Dissolve lemon Jello in boiling water. Cool until it starts to thicken; then add drained pineapple, bananas, and marshmallows. Pour into 9x13 inch pan and let set until firm. Beat eggs and add sugar, flour, and pineapple juice. Cook until thickened, stirring constantly. Remove from heat and let set until cool; then add Cool Whip and spread on top of Jello mixture. Top with shredded cheese.
By Robin from Washington, IA
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Homemade Chocolate Cake
The Cake
Ingredients
- 3 cups flour
- 2 cups sugar
- 1/3 cup baking cocoa
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups water
- 3/4 cup vegetable oil
- 2 tsp. vanilla
- 2 tsp. vinegar
Directions
In a mixing bowl, combine first 5 ingredients. Add the water, oil, vanilla, and vinegar. Mix well. Batter will be thin. Pour in to a greased 9x13 inch pan. Bake at 350 degrees F for 25-30 minutes or until toothpick comes out clean. Cool before frosting.
Chocolate Cream Cheese Frosting
Ingredients
Directions
- 3 oz. cream cheese, softened
- 1/4 cup butter or margarine, softened
- 2 cups confectioners' sugar
- 1/3 cup baking cocoa
- dash salt
- 3 Tbsp. milk
- 1/2 tsp. vanilla
Mix all ingredients and frost cooled chocolate cake.
By Robin from Washington, IA
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Lipton Onion Soup Mix (Copycat)
I have been using this recipe for years in place of the original. I think it is just as tasty and is certainly less expensive than the real thing.
Ingredients
- 1/4 cup dried minced onion
- 2 Tbsp. instant beef bouillon
- 1/2 tsp. onion powder
Directions
Combine all ingredients. Quantity is the equivalent of 1 package of soup mix.
By Don Howse from Ajijic, MX
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