ThriftyFun Recipes
Volume Four, Number 12, June 16, 2005
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Hello,
Thank you Shirlene, Darlene, Sharon, and Robin for today's recipes.
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Recipe Requests
Ice Cream Social Decorations and Recipes
I'm planning on having an ice cream social for my Mom's birthday in July. If anyone has ideas for decorations or recipes that you could pass along I would really appreciate it! We're planning on making the ice cream with a 6-quart electric ice cream maker. Thanks so much!
Karie from AZ
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Recipe for Rhubarb and Walnuts on Bisquick Base
I am looking for a bisquick recipe for a dessert using rhubarb and walnuts on a bisquick base. Thank you for your time.
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Request for Nanaimo Bar Recipe
I would like to request a recipe from your Canadian Readers or anyone else who has made this bar. We were in Western Canada for 2 wks. and tasted a Nanaimo Bar (not sure of the spelling). They sold for $2.95 each. I would like to make these at home in the States. Can someone supply the recipe for me.
Thanks all.
Rosalie
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Contest ends July 15, 2005
Today's Recipes
Chicken Enchilada Dip
Ingredients:
- 1 8-ounce package cream cheese
- 1 1/2 cups Mexican style shredded cheese, divided
- 1 7-ounce can chopped green chilies, undrained
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 8-ounce can chicken breast
- Assorted crackers or chips.
Directions:
Beat cream cheese, 1 cup of the shredded cheese, chilies, garlic powder and chili powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken. Spread into 9-inch pie plate. Bake at 350° for 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes. Serve as a dip with assorted crackers or chips. I like to eat with Sun Chips or Chicken In a Bisket crackers.
By Shirlene Hecht
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Apple Cinnamon Streusel Muffins
PREHEAT OVEN TO 400F
Ingredients:
- 1-1/2 cups all purpose flour
- 3/4 cup sugar
- 1 Tbsp. baking powder
- 1 tsp salt
- 3/4 cup butter or margarine
- 1-1/2 cups tart apples diced (2 medium apples)
- 2 cups post bran flakes cereal
- 3 tsp. cinnamon (divided)
- 2 eggs
- 1 cup milk
- 1/4 cup chopped walnuts
- 2 Tbsp. sugar
Directions:
Sift together flour, 3/4 cup sugar, baking powder and salt.
Cut in butter with pastry blender until mixture resembles coarse meal.
Reserve 1/2 cup for topping.
Add apple, cereal and 1-1/2 tsp. cinnamon to dry ingredients.
Combine eggs and milk and add to apple mixture.
Stir lightly just until moist (batter will be lumpy).
Fill greased or lined muffin tins 3/4 full.
Topping: blend rest of cinnamon with remaining crumb mixture, walnuts and 2 tbsp. sugar. Sprinkle over batter in each cup.
Bake FOR 15 to 20 minutes or until golden brown.
Makes 12 muffins
By Darlene in Mississauga
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Orange-Pineapple Chicken Stir Fry
Ingredients:
- 10 oz. Linguine
- 10 oz. skinless, boneless chicken breasts, sliced thin
Sauce:
- 3 tbsp. brown sugar
- 2 tsp. oil
- 1 cup chicken stock
- 1-1/2 cup chopped asparagus/broccoli
- 1/3 cup orange juice
- 1 cup sliced red pepper
- 1-1/2 Tbsp. cornstarch
- 1 cup chopped baby corn
- 2 tbsp. soy sauce
- 3/4 cup sliced water chestnuts
- 2 Tbsp. sesame oil
- 1 cup pineapple pieces
- 1-1/2 tsp. garlic (crushed)
- 3/4 cup mandarin oranges
- 1-1/2 tsp. ginger root
Directions:
Cook pasta, drain and place in serving bowl
Sauté chicken until brown but not cooked through. Put to one side.
Sauce:
Combine sugar, stock, juice, cornstarch, soy sauce, sesame oil, garlic and ginger. Mix well
Heat oil; Sauté asparagus, broccoli and red peppers until just tender (approx. 2 minutes)
Add corn, water chestnuts, pineapple, sauce and chicken
Cook until chicken is no longer pink and sauce has thickened (2 3 minutes)
Stir constantly
Add orange sections
Pour over pasta, toss and serve
Garnish with chopped cashews and green onions
Serves 6
By Darlene in Mississauga
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Honey-Ginger Carrots
Ingredients:
- 2 cups thinly sliced carrots
- 1 Tbsp. honey
- 1/2 tsp. butter
- 1/8 tsp. ginger
- Dash of nutmeg
- Salt to taste
Directions:
Cook carrots until tender-crisp. Drain.
Return to pan over low heat.
Add remaining ingredients and stir until carrots are well coated.
Makes 4 servings
By Darlene in Mississauga
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New-Style Potato Salad
Traditional potato salad tastes great but it's loaded down with calories. In this recipe, the fat has been pared down and the flavour is pumped so it is picnic perfect.
Ingredients:
- 2 lb. red-skinned potatoes, scrubbed and cut into pieces
- 4 large stalks celery, chopped
- 1/4 cup each snipped fresh chives, chopped fresh parsley and mint
- 3/4 cup low-fat plain yogurt
- 1/4 cup light mayonnaise
- 1 Tbsp. Dijon mustard
- 1 tsp. liquid honey
- 1/4 tsp. pepper
- Chives, parsley or mint sprigs
Directions:
In a large saucepan, combine potatoes with enough lightly salted water to cover them. Bring to a boil over high heat. Reduce heat to medium-low, simmer, covered 8 to 10 minutes, until potatoes are just tender but not broken up.
Drain well. Return potatoes to saucepan, place over low heat to dry out slightly, shaking saucepan to prevent potatoes from sticking
Transfer potatoes to large bowl, let cool completely; add celery and herbs to potatoes, toss gently
In a small bowl, whisk together yogurt, mayonnaise, mustard, honey and pepper.
Pour yogurt mixture over potatoes; toss gently until well combined.
Garnish with chives, parsley or mint sprigs before serving.
Makes 6 servings
By Darlene in Mississauga
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Dreamsicle Cake
Ingredients:
- 1 box Orange Cake mix
- 1 1/3 cup milk
- 2 teaspoons orange flavoring
Frosting:
- 1 16oz Cool Whip
- 1/4 teaspoon orange flavoring
- 16 oz sour cream
- 2 cups powdered sugar
Directions:
Preheat oven. Mix cake mix as directed on box except instead of water, add milk and orange flavoring. Bake as directed.
Mix Cool Whip with powdered sugar. Add sour cream and orange flavoring, mixing well. Spread on a completely cooled cake. A DELICIOUS SUMMER CAKE!
By Sharon, Ky
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Apple Snicker Salad
Ingredients:
- 6 med. apples (peeled and cubed)
- 6 Snicker bars (cubed)
- 1 (12 oz.) carton Cool Whip
- Red or green seedless grapes
- 3 med. bananas (sliced)
Directions:
Combine apples and Snickers with Cool Whip in bowl. Add grapes and bananas; mix well. Refrigerate.
By Robin
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Low-Calorie, Low-Fat Fruit Salad
Ingredients:
- 1 can lite fruit cocktail
- 1 can tropical mixed fruit
- 1 pkg. low-cal instant pudding
Directions:
Drain fruit, saving 1/2 of juice. Mix fruit, 1/2 of juice and dry pudding. Chill until slightly thickened. Is also good frozen.
By Robin
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Fruit Salad
Fruit Salad I
Ingredients:
- 1 can pineapple chunks and juice (17 oz.)
- 1 can fruit cocktail and juice (17 oz.)
- 1 cup coconut
- 1 small mandarin oranges (drained)
- 1 pkg. instant lemon pudding (3 oz.)
Directions:
Put all in plastic bag and mix well. Pour in pan or bowl. Refrigerate until set.
By Robin
Fruit Salad II
Ingredients:
- 1 can peach pie filling
- 1 can pineapple tidbits (drained)
- 1 can mandarin oranges (drained)
- 3 bananas
Directions:
Mix all of above together and refrigerate.
By Robin
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Four Seasons Salad
Ingredients:
- 1 (12 oz.) carton Cool Whip
- 1 can pie filling
Directions:
Mix thawed Cool Whip with any type of pie filling until blended together. We prefer cherry, but you can pick your favorite pie filling. Chill and serve.
By Robin
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Frozen Cranberry Salad
Ingredients:
- 1 can sweetened condensed milk
- 1/4 cup lemon juice
- 1 can crushed pineapple (drained)
- 2 cup mini marshmallows
- 1 can whole-berry cranberry sauce
- 1/2 cup pecans (chopped)
- Red food coloring (optional)
- 1 (8 oz.) carton whipped topping
Directions:
Combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring. Fold in whipped topping. Spoon into 9x13 inch baking dish. Freeze 4 hours of overnight. Cut into squares. Yields 12-16 servings.
By Robin
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Mandarin Orange Salad
Ingredients:
- 1 large container cottage cheese
- 1 small Cool Whip
- 1 large or 2 small cans mandarin oranges (drained)
Directions:
Mix together; refrigerate for 2 hours. Serve as salad or dessert.
By Robin
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Cherry Salad
Ingredients:
- 1 can cherry pie filling
- 1 can crushed pineapple (drained)
- 1 can sweetened condensed milk
- 2 cup mini-marshmallows
Directions:
Combine all ingredients and refrigerate.
By Robin
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