ThriftyFun Recipes - Sept. 25, 2007

Thank you Robin, Connie and LRP for today's recipes!

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Today's Recipes:

• Cherry Freeze
• Lemon Mustard Glazed Asparagus
• Potato Corn Chowder
• Hubble House Salad Dressing
• Chilies and Jack
• Trooper 73's Italian Artchoke Quiche
• Egg Balls
• Squash Casserole

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Cherry Freeze

Ingredients

• 2 cups whipping cream
• 1 can Eagle Brand milk
• 1 can cherry pie filling
• 1 can crushed pineapple, drained
• 1/4 cup lemon juice
• 1/4 tsp. almonds extract

Directions

Whip cream. Mix remaining ingredients and fold in whipped cream. Freeze.

By Robin from Washington, IA

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Lemon Mustard Glazed Asparagus

Ingredients

• 1 Tbsp. unsalted butter
• 3 Tbsp. lemon juice
• 1-1/2 tsp. Dijon mustard
• 1/8 tsp. pepper
• 2 Tbsp. chives, minced
• 1/2 Lbs. asparagus, tough ends trimmed

Directions

Melt butter in a small non-reactive saucepan over low heat. Stir in lemon juice, mustard, pepper and all but 1/2 tsp. chives. Cover and keep warm over lowest heat. Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes, or until asparagus is bright green and tender. Transfer asparagus to a serving platter. Drizzle with lemon sauce and sprinkle with remaining chives.

By LRP from LWL, MA.

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Potato Corn Chowder

Ingredients

• 2 cups peeled, cubed potatoes
• 2 cups water
• 1 cup diced celery
• 1/2 cup chopped onion
• 1 bay leaf (opt.)
• 1 tsp. salt
• 1/2 tsp. celery salt
• 1/2 tsp. parsley flakes
• 2 cups creamed corn
• 2-3 cups milk

Directions

Place all ingredients except last 3, in a large kettle and simmer over low heat until potatoes are almost done. Stir in corn and continue simmering for 10 minutes, stirring frequently. add milk to desired consistency. Turn heat off and let stand for 15-20 minutes. Remove bay leaf and serve.

By Robin from Washington, IA

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Hubble House Salad Dressing

Ingredients

• 1 cup mayonnaise
• 1 1/2 cups Miracle Whip
• 1 can tomato soup
• 1 onion, grated
• 1 clove garlic
• 3 sweet pickles, diced
• 1 Tbsp. sugar
• 1 Tbsp. prepared mustard
• 1 Tbsp. dry mustard
• 1 Tbsp. chili sauce
• 2 Tbsp. tarragon vinegar
• 1 Tbsp. sweet pickle relish

Directions

Mix ingredients in jar and refrigerate.

By Robin from Washington, IA

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Chilies and Jack

Ingredients

• 1 can sliced green chilies
• 2 eggs
• 2 cups milk
• 1/2 cup flour
• 1 tsp. salt
• 3/4 lb. Monterey Jack cheese, shredded

Directions

Combine green chilies, eggs, milk, flour, salt and half of the cheese in 1 quart shallow pan. Sprinkle remainder of cheese on top. Bake at 325 degrees F for 1 hour.

By Robin from Washington, IA

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Trooper 73's Italian Artchoke Quiche

My sister sent this recipe to me saying it's the best. Family and relatives always ask her to make this for special occasions.

Ingredients

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 10 ounces frozen artichoke hearts, thawed
• 1/2 pound shredded mozzarella cheese
• 1/2 cup Provolone cheese, shredded
• 5 eggs, beaten
• 1 frozen 9-inch pie shell, thawed

Directions

Preheat oven to 350 degrees F. Heat oil in a heavy nonstick skillet over medium heat. Saute garlic and artichoke hearts 5 minutes. Remove from heat and cool to room temperature. Stir shredded cheeses into beaten eggs. Add garlic and artichoke mixture and season with salt and pepper to taste. Mix thoroughly. Pour mixture into pie crust. Bake 40 to 45 minutes until golden and set in the center. Let stand 10 minutes before serving

Serves 6

By Connie from Cotter, AR

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Egg Balls

Ingredients

• 2 dozen hard boiled eggs
• 2 tsp. salt
• pepper
• 1 cup mayonnaise
• 2 cups grated cheddar cheese
• 4 tsp. minced onion
• 1 tsp. prepared mustard
• 12 slices crisp bacon, crumbled

Directions

Chop hard boiled eggs finely. Mix all ingredients until creamy. Shape into small balls. Chill well before serving.

By Robin from Washington, IA

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Squash Casserole

Ingredients

• 2 cups cooked yellow squash, drained well
• 1 Tbsp. butter
• 1 1/2 cup whole milk
• 2 eggs, well beaten
• 1 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp. garlic salt
• 1 tsp. Worcestershire sauce
• 6 green onion, green blades and all, cut into bite-sized pieces
• 1 cup sharp cheddar cheese, cut into bite-sized pieces

Directions

Mix well. pour into greased 1 qt. casserole. Place in pan of water. Bake at 375 degrees F for 1 hour.

By Robin from Washington, IA

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