ThriftyFun Recipes
Volume Two, Number 167, September 1, 2006
http://www.ThriftyFun.com
Hello,
Thank you Robin, imaqt1962, Trudy, Terri, Gepe, Cyndi, Tracy and Doggy for today's recipes!
I hope everyone in the states has a nice Labor Day weekend. We won't be publishing a recipe newsletter on Monday, so the next issue will be tuesday. Thank you to everyone that has been submitting recipes, especially the regulars (Robin, imaqt1962, Trudy, Terri and others). It's nice to see more and more new people sharing their favorite recipes as well. It makes publishing this newsletter a lot of fun.
In the spirit of the holiday weekend, what are you favorite recipes to bring to potlucks?
Submit Your Favorite Potluck Recipe!
Thanks for reading,
Susan
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Recipe Requests:
Today's Recipes:
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Recipe Requests
Turning Jelly Into Syrup
Can I make a jelly recipe, add water to make a syrup and then can it?
Karaof4 from MN
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Freezing Pears
Can pears be frozen?
June from Ascot, Berkshire, England
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Freezing Swiss Chard
How do you do prepare swiss chard for the freezer?
Sandy from Canada, Alberta
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Reusing Mason Jars for Canning
I was wondering if I can use some old mason jars I got for free to do some canning. Will the metal lids work? Should I get new lids? Some have rust on them. I really wanna be able to use some of my tomatoes from my garden this winter.
Jennifer from Illinois
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Gnocchi Recipe that Doesn't Use Potatoes
Does anyone have a recipe for gnocchi that does not use potatoes?
Pam from WI
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Today's Recipes
Cinnamon Rolls
Ingredients
- 1/2 cup water
- 2 Tbsp. yeast
- 3/4 cup sugar
- 2 cups milk
- 1/2 tsp. salt
- 2 eggs, well beaten
- 1/4 cup butter, melted
- 8 cups flour
Directions
Mix ingredients in order given. Mix well. Let dough rise until double in size. Roll out to about 1 inch. Brush with melted margarine. Sprinkle with brown sugar, cinnamon and nuts. Roll up and cut into 1 inch slices. Place in greased pans. Let rise. Bake at 350 degrees F for 15 minutes or until light brown. Ice while warm.
By Robin from Washington, IA
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No Bake Cheesecake
Here is a yummy cool desert for summer, No Bake Cheesecake! I put this together myself, my own recipe.
Ingredients
- 1 pre-made graham cracker or shortbread pie crust
- 1 sugar-free package of Jello "cheesecake flavor" instant pudding mix
- 1 fat-free 8 oz package of cream cheese
- 1/2 tub of low-fat or fat-free cool whip topping.
Directions
Follow the directions on the pudding box, stir mix and milk till almost thick, then add the cream cheese and cool whip. Beat till fluffy and thick. Pour this mixture into the pre-made pie crust. Cover and chill in the refrigerator for a few hours.
*Optional: topping can be sugar-free frozen strawberries or any fruit you choose. You can also drizzle melted sugar-free ice cream topping like chocolate or caramel.
This is great for summer, no baking and it's SO YUMMY, my husband loved it! Plus, not a lot of fat or sugar, it's good for you!
By Gepe from Queen Creek, AZ
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Shrimp Creole
Ingredients
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 clove minced garlic (or more)
- 3 Tbsp. Shortening
- 1 (16 0z.) can tomatoes
- 1 (8 oz.) can tomato sauce
- 1 1/2 tsp. salt
- 1 tsp. sugar
- 1 Tbsp. Worcestershire
- 1/2 to 1 tsp. chili powder
- dash of bottled Tabasco sauce
- 2 tsp. cornstarch
- 12 oz. frozen shrimp, thawed
- 1/2 cup chopped green pepper
Directions
Cook onion, celery, garlic in oil until tender. Add tomatoes, tomato sauce, salt, sugar, Worcestershire, chili powder and Tabasco. Simmer uncovered 45 minutes. Mix cornstarch with 1 Tbsp. Water, stir into sauce. Cook and stir until thick. Add shrimp and green pepper. Cover and simmer 5 minutes. Serve over rice.
By Trudy from Springfield, IL
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Asparagus Turkey Cheese Rollups
Ingredients
- Fresh asparagus
- Slices of cheese (any kind)
- Large slices of turkey or ham or roast beef
Directions
Blanch asparagus. Grab 2-3 stalks and put a slice of cheese in between them. Wrap the asparagus/cheese with a large slice of turkey or ham and toothpick it together. Refrigerate.
By Tracy from Shellsburg, IA
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Pork Chops and Sour Cream Gravy
This is sooooo good. I take my pork chops and brown them in a little oil and seasoning. Mary Jane's mixed up salt is a seasoning I use for everything so sprinkle some on. After they are browned I add a cup or more of water and some beef bouillon. Let those simmer on low until they are real tender. I like them when they are falling apart. Add a 16 oz container of sour cream and mix it well to get it smooth. taste to see if you need anymore seasoning. It's very hard for me to give recipes because I don't use them I just add stuff. This will melt in your mouth and will be better every time you make it. Enjoy!
By Cyndi from Lambertiville, MI
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Peanut Butter Cookies
Golden Peanut Butter Cookies
Makes: 40 cookies
Ingredients
- 1 cup whole-wheat pastry flour
- 3/4 cup oat flour
- Sugar substitute equal to 1/4 cup sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2/3 cup peanut butter
- 1/4 cup plus 2 tablespoons margarine or butter
- 3/4 cup light brown sugar
- 1/4 cup fat-free egg substitute
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired. Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving (per cookie): Calories: 77, Carbs: 9 g, Cholesterol: 0 mg, Fat: 4 g, Saturated Fat: 0.7 g, Fiber: 0.9 g, Protein: 2 g, Sodium: 82 mg, Calcium: 14 mg
Diabetic Exchanges: 1/2 Carb, 1 Fat
By Terri
Peanut Butter Cookies II
Ingredients
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. soda
- 1 cup margarine
- 1 cup peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
Directions
Mix flour, salt and soda; set aside. Mix margarine and peanut butter; add both kinds of sugar and mix well. Stir flour mixture into peanut butter mixture. Drop dough from a teaspoon on baking pan. Flatten with a fork. Bake at 375 degrees F for 10 to 15 minutes. Makes 4 to 5 dozen.
By Robin from Washington, IA
Peanut Butter Cookies III
Ingredients
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup shortening
- 1 egg
- 1 tsp. soda
- 1 cup flour (unsifted)
Directions
Cream shortening, sugar and peanut butter. Add egg, then flour and soda. Roll dough into small balls. Place on cookie sheet and flatten with a fork. Bake at 350 degrees F for 12 minutes.
By Robin from Washington, IA
Easy and Quick Peanut Butter Cookies
Ingredients
- 1(14 oz.) can sweetened condensed milk
- 3/4 c peanut butter
- 2 cups Bisquick mix
- 1 tsp.vanilla
Directions
Preheat oven to 375 degrees. In large mixer bowl, beat milk and peanut butter until smooth. Add Bisquick and vanilla; mix well. Shape into balls. Roll in sugar. Flatten with fork.
Bake for 6 to 8 minutes.
Patricia
Peanut Butter Cookies IV
Ingredients
- 3/4 cup brown sugar
- 1 egg
- 1/2 peanut butter cream or crunchy
- 1 cup self rising flour
- 1/2 (stick) soften butter
Directions
Mix together and bake at 350 degrees F for 15-25 min.
Put on a rack to cool!
By Ashley from LAF, LA
Peanut Butter Cookies V
Ingredients
- 1 cup sugar
- 1 cup chunky peanut butter (can use regular)
- 1 egg
- 1 teaspoon vanilla
Directions
Blend sugar and peanut butter, then add egg and vanilla. Bake at 325 degrees F for 13-18 minutes. (For some reason, it varies for me)
By Tracy from Shellsburg, IA
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Overnight Sweet Rolls
Ingredients
- 1 cup milk, scalded
- 1 stick margarine
- 1/3 cup sugar
- 1/2 tsp. salt
- 2 eggs, beaten
- 1 package yeast, dissolved in 1/4 cup warm water
- 4 cups flour
Directions
Mix all ingredients together. Keep dough in refrigerator overnight. Then roll out and spread with butter, brown sugar and cinnamon. Let rise until double, then bake at 375 degrees F for 15-20 minutes. A quick and easy roll for brunch. Glaze, if desired.
By Robin from Washington, IA
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Italian Bread Twists
Ingredients
- 2-3 cups flour
- 1 Tbsp. yeast
- 1/2 tsp. salt
- 3/4 cup warm water
- 6 Tbsp. vegetable oil, divided
- 2 tsp. honey
- 2 Tbsp. butter, melted
- 5 tsp. Parmesan cheese
- 1 Tbsp. parsley flakes
- 1 tsp. garlic salt
Directions
In a large bowl place warm water, yeast, 3 Tbsp. oil and honey. Add flour gradually and salt. Knead until smooth and elastic. Cover and let rise for 15 minutes. Punch down and roll out into an approximately 9x14 inch rectangle. Cut into strips, twist each strip and place on greased cookie sheet. Combine butter and remaining oil. Brush liberally over bread twists. Sprinkle with Parmesan cheese, garlic salt and parsley. Bake at 350 degrees F for 15-20 minutes or until light brown. Serve with warmed pizza sauce. Yield: 10 breadsticks.
By Robin from Washington, IA
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Fruit Flavored Syrups
Fruit Flavored Syrup I
In a bowl, combine white corn syrup with unsweetened fruit flavored powdered drink mix such as Kool-Aid. You be the judge on how much drink mix to combine with the syrup. Make it as flavorful as you desire. Mix well using a whisk.
Adult supervision should be used when children are applying this mixture onto their foods, might be hard to get out of some fabrics or off some surfaces.
By Terri from NV
Fruit Flavored Syrup II
Ingredients
- 1 cup water
- 1/2 cup sugar
- 1 (4 oz) jello any flavor (but strawberry is really good)
- 2 Tbsp. cornstarch
Directions
Mix all ingredients and bring to a boil while stirring. Boil several minutes to thicken. Pour into a pitcher (I use a glass measuring cup) and serve hot. Makes 4-5 servings
By imaqt1962 from Illinois
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Congee
In China, there is a breakfast as standard as our bacon and eggs. It consists of cooked down rice and any veggies or meat that you happen to have on hand. It's so simple, and will be as delicious as the ingredients you add.
Instructions
Put one part cooked rice to 4 parts stock or water and bouillon into a blender. Blend till most of the rice is in minuscule pieces. Place in pot with fitted lid (ideally stainless steel with a lid that vapor locks.)
Add whatever meat/veggies you have on hand plus any seasonings you like that blend well with the meat/veggies. Onions work especially well.
Add a little salt, white pepper and dry wine (optional)
Bring to a boil, spin lid (to lock) and turn to low heat. Stir from bottom with a spatula about every 20 minutes until the rice cooks down and looks like porridge (will be at least an hour.) Add additional water if necessary.
If you have it on hand, you can mix in some sesame oil before serving, serve with chopped green onions as a hearty breakfast, OR lunch, or prelude to dinner.
By Doggy from TX
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