ThriftyFun Recipes - Sept. 24, 2007

Thank you Robin, Connie and Lor or Peepers for today's recipes!

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Recipe Requests:

• Recipe For Tuna Melt With Bisquit Dough
• "Wake Me Up" Breakfasts
• Recipe For TNT Beet Soup
• Eggplant Recipes
• Easy Pie Crust Recipe

Today's Recipes:

• Meatballs in a Hoisin and Tomato Sauce
• Pineapple Fruit Salad Dressing
• Rice Soup
• Country Club Onions
• Oven-Fried Pork Chops
• Berry Patch Freeze
• Orange Rolls
• Chili Dip

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Recipe For Tuna Melt With Bisquit Dough

As a teenager in high school, I learned to make tuna melt with biscuit dough thats all I remember help please. Thank You.

Carmen from Racine, Wisconsin

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"Wake Me Up" Breakfasts

Breakfast has become boring. Any suggestions?

Thanks.

Holly from Richardson, TX

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Recipe For TNT Beet Soup

I went to a yoga retreat this summer and they served this wonderful beet soup, which I had never had. It was blended together and vegetarian.

So, I'm looking for a TNT beet soup. Anyone out there making this?

NeeNoon from Quebec, Canada

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Eggplant Recipes

I have a lot of eggplant any good ideas.

Antoinette Perry from Hawaii

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Easy Pie Crust Recipe

Would like to make a simple pie crust.

Antoinette from Hawaii

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Meatballs in a Hoisin and Tomato Sauce

These are meatballs made from a combination of ground lamb, turkey and chickpeas stewed in a hoisin-tomato sauce. The chickpea puree is created from simply processing the chickpeas to a paste. Hummus is too thin.

Ingredients

• 1/2 pound ground lamb
• 1/3 pound ground turkey
• 1/2 cup chickpea puree (not hummus)
• 1 egg
• 3 Tbsp. matzo meal
• 1-1/2 tsp. salt
• 1 tsp. crushed red pepper
• 1-1/2 tsp. parsley (dried is fine)
• 1 6-ounce can tomato paste
• 1 Tbsp. Hoisin Sauce
• 3 Tbsp. lemon juice
• 1 tsp. salt

Directions

Preheat broiler. Combine the lamb, turkey, chickpea puree, egg, matzo meal, salt, pepper flakes and parsley. Mix well by hand (mixture should be loose and moist so that it can best absorb the sauce). Shape the meat mixture into golfball sizes and place on a baking sheet. Broil 8-10 minutes, turning balls 1/2 way through.

Combine the tomato paste, hoisin sauce, lemon juice, salt, and 1 cup water in a large saucepan over medium heat. Mix well. Add the meatballs and bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes.

Note: I also like to add a can of either whole or chopped stewed tomatoes.

By Lor or Peepers from Toronto, Ontario

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Pineapple Fruit Salad Dressing

Ingredients

• 1 cup sugar
• 1 heaping Tbsp. flour
• pinch salt
• 1 egg, well beaten
• juice of 1 lemon
• 1 cup pineapple juice

Directions

Cook in double boiler until thick. Stir constantly. chill. Serve over chopped fresh fruits with marshmallows added.

By Robin from Washington, Ia

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Rice Soup

Ingredients

• 4 cups cooked brown rice (you can also use white rice, if you like, but I prefer brown both for the taste as well as the heath benefits)
• 3 stalks celery, chopped fine
• 2 carrots, chopped fine
• 1 small onion, chopped fine
• 4 oz. jar pimientos
• 1 bay leaf (opt.)
• 1 tsp. garlic powder
• 1/2 tsp. sweet basil
• chicken bouillon granules, to taste
• water

Directions

Place ingredients in a saucepan, adding enough water so that water level is 1 inch above other ingredients. Simmer 2 hours or more. Remove bay leaf before serving.

By Robin from Washington, IA

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Country Club Onions

Ingredients

• 6 large onions, sliced rather thin and separated into rings
• 2 cup water
• 8 ice cubes
• 1/2 cup vinegar
• 1 Tbsp. sugar
• 1 tsp. salt
• 1/2 cup mayonnaise
• 1-2 Tbsp. celery seeds

Directions

Soak onion rings 2-4 hours or overnight in water to which ice cubes, vinegar, sugar and salt have been added. Cover container well and refrigerate. Drain well on paper towels; place in bowl. Combine mayonnaise and celery seeds; pour over onions and mix.

By Robin from Washington, IA

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Oven-Fried Pork Chops

Ingredients

• 4 pork chops trimmed
• 2 Tbsp. butter or margarine (not spread), melted
• 1 egg, beaten
• 2 Tbsp. milk (2% ok)
• 1/4 tsp. black pepper
• 1 cup herb-seasoned dry bread stuffing mix

Directions

Preheat oven to 425 degrees F. (220 degrees C) Pour butter into a 9x13-inch baking pan. Stir together egg, milk, and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

By Connie from Cotter, AR

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Berry Patch Freeze

Ingredients

• 1 cup sour cream
• 1 can crushed pineapple, drained
• 1 Tbsp. lemon juice
• pinch salt
• 1/2 cup sugar
• 2 bananas, sliced
• 2 boxes frozen strawberries, thawed (10oz. each)
• 1 cup chopped pecans

Directions

Mix all ingredients in order and freeze.

By Robin from Washington, IA

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Orange Rolls

Roll Ingredients

• 1 1/4 cup milk, scalded and cooled to lukewarm
• 1/2 cup shortening
• 1/3 cup sugar
• 1 tsp. salt
• 1 package dry yeast dissolved in 1/4 cup warm water
• 2 eggs, slightly beaten
• 1/4 cup orange juice
• 2 Tbsp. orange rind
• 5 cups flour
• softened butter

Directions

Cream shortening, sugar and salt. Add milk and mix. Add yeast mixture, eggs, orange juice, orange rind and flour. Mix. Cover and let rise. Punch down and let rise again. Roll out on a floured board as for cinnamon rolls; spread with butter and roll and slice; put in well greased pan and let rise. Bake at 375 degrees F for 20 minutes or until brown. Remove from oven and ice.

Icing Ingredients

• 2 Tbsp. orange juice
• 1 Tbsp. orange rind
• 1 cup powdered sugar

Directions

Mix all ingredients thoroughly.

By Robin from Washington, IA

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Chili Dip

Ingredients

• 1 lb ground beef
• 1 green pepper, chopped
• 1 envelope chili seasoning mix
• 1 can tomato paste
• 1 package cream cheese (3oz.)
• 1 cup water
• corn chips

Directions

Cook ground beef and green pepper in skillet, stirring to crumble, until beef browns; drain off excess fat. Stir in chili seasoning mix, tomato paste, cream cheese and water. Cook over medium heat, stirring until mixture comes to a boil. Keep warm and serve with corn chips or other chips.

By Robin from Washington, IA

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