ThriftyFun Recipes
Volume Two, Number 45, March 7, 2006
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Thank you Robin, J Walker, Great Granny Vi and Harlean for today's recipes!
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Recipe Requests
Homemade Flavored Liquid Coffee Creamer
Those flavored liquid coffee creamers are wonderful but does anyone make their own? Seems there must be some way to reduce the cost. My favorite is French Vanilla. Thanks in advance for any help.
Lady Claire from Buffalo, NY
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Homemade Ketchup
My mother used to make her own ketchup. She only believed in using French's spices and I seem to think it was a ketchup recipe by French's. Would anyone have that recipe or one similar toit? I remember I never cared for the smell of it while it was cooking, but the taste was awesome. She then canned it in pint jars.
Tami from OH
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Today's Recipes
Vegetable Dip
Vegetable Dip I
Ingredients
- 16 ozs. mayonnaise
- 16 ozs. sour cream
- 3 cup Cheddar cheese, shredded
- 1 tsp. garlic salt
- 1 tsp. seasoned salt
- 2 Tbsp. dried parsley flakes
- Pepper to taste
Directions
Mix all ingredients well. Can chill and serve at a later date or can serve immediately.
By Terri from NV
Vegetable Dip II
Ingredients
- 1 8 ounce package. Cream Cheese, NOT LOW-FAT
- 2-3 Tablespoons canned milk
- 1 Tablespoon chicken or beef instant bouillon granuals
Directions
Bring cream cheese to room temperature. Place in 1 cup glass measure or small microwave dish. Microwave on high 30-45 seconds just till cream cheese is getting warm. Stir in bouillon granuals till mixed and add just enough milk to thin out cream cheese. It usually takes about 2 Tablespoons. Microwave 15 seconds longer till cream cheese mixture is smooth. Refrigerate till cold about 2 hours, Serve with vegetables for dipping or crackers.
By J Walker from SLC Utah
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Chicken Macaroni Salad
Ingredients
- 2 Tbsp. butter or margarine
- 1 1/4 cups all purpose flour
- 2 cups light cream
- 1 1/2 - 2 cups chicken broth (divided)
- 3/4 lb. Velveeta cheese, cubed
- 2 boxes (7 oz. each) elbow macaroni, cooked and drained
- 3 cups cubed chicken
- 1 jar pimentos, drained (opt.)
- 1 tsp. salt
- 1/2 tsp. pepper
- snipped parsley (opt.)
Directions
In a large sauce pan, melt butter. Stir in flour until combined. Add cream and 1-1/2 cups broth all at once; stir until smooth. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from the heat; add cheese and stir until melted. Stir in macaroni, chicken, pimentos, salt and pepper. Add additional broth, if needed, Pour into a 3 qt. baking dish. Bake uncovered at 350 degrees F for 40 minutes or until heated through. Sprinkle with parsley, if desired. Serves 6-8
By Robin from Washington, IA
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Soft Oatmeal Cookies
This is the original version of my Oatmeal Cookie Recipe which has been a favorite of my family for 40 years. This is a soft, not a crisp, cookie.
Ingredients
- 3/4 cup butter or margarine
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 2 cups old fashioned oatmeal
- 1 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1 teaspoon soda
- 1/2 to 3/4 cup sour milk (or sweet milk plus 1 teaspoon vinegar)
Optional - one or all
- 1/2 cup each any combination of
- raisins
- chocolate chips
- coconut
- chopped pecans or walnuts
Directions
Cream butter and sugar. Add eggs and beat until fluffy. Mix dry ingredients in a separate bowl. Add to egg mixture alternately with sour milk. Add optional ingredients. Drop by teaspoon or roll into walnut size balls and place on greased cookie sheet. Bake at 400 degrees F for 15 minutes.
Makes about 3 dozen cookies. I double this recipe... they go fast!
By Harlean from Arkansas from Hot Springs, Arkansas
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Cherry Pom-Poms
Makes 42 cookies
Ingredients
- 1 cup flour
- 2 eggs, separated
- 1/2 tsp. baking powder
- 3 Tbsp. milk
- 1/2 cup cooking oil
- 1/2 tsp. almond extract
- 3 Tbsp. cherry-flavored gelatin
- 1 cup walnuts
- 1 package instant vanilla pudding mix
- 1 cup grated coconut
- 1 tsp. water
- 2 cups flaked coconut
Directions
Combine flour and baking powder. In large mixing bowl, combine oil, gelatin, pudding mix and egg yolks; blend well. Add dry ingredients, milk and almond extract; blend well. Stir in walnuts and grated coconut. Shape into balls, using a rounded teaspoonful for each. Slightly beat egg whites with water.
Roll balls in egg whites, then in flaked coconut. Place on un-greased cookie sheets, pressing down to flatten. Bake at 350 degrees F for 12 to 15 minutes or until delicately browned.
Another recipe from cousin Pat
By Great Granny Vi from Moorpark, Ca.
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Perfect Pie Crust
Ingredients
- 1 cup shortening
- 2 cups flour
- 1/2 tsp. salt
- 1/3 cup milk (mix with 1 tsp. vinegar)
Directions
Mix crisco into flour and salt mixture. Add milk. Ready to roll out. This will make 2-9" pie crusts.
By Robin from Washington, IA
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Grandma Johnson's "Improved" Homemade Ice Cream
Ingredients
- 1 quart whole milk (or enough to fill freezer after all ingredients are in the freezer)
- 2 quarts half and half
- 1 pint whipping cream
- 1 lb. box powdered sugar
- 1 package instant pudding (vanilla or your favorite)
- 4 Tbsp. vanilla
- 1/4 teaspoon salt
- 5 - 6 eggs (safer now to use Egg Beaters.)
Directions
Mix well and pour in Ice Cream freezer.
Follow instruction on your maker. When the ice cream is done pile more ice and rock salt on top of freezer and cover with several sheets of newspapers and a terry towel to hold in the cold for about 15-20 minutes to have firmer Ice Cream.
For other flavors try using 1 Tbsp. vanilla and 2 - 3 Tbsp. of whatever flavor extract you are making.
Add fresh fruit peach, strawberry, banana, cherries etc.
Chocolate pudding with a tablespoon of cocoa powder. (Mix with just enough hot water to dissolve lumps. Cool before adding to mix.) Mix in mini chocolate chips or chopped brownies after the ice cream is done. You can use crushed peppermint candies, chopped nuts and syrups, fudge toppings. Also warm up jelly - jam as a fast topping. Now you can get the sugar free syrups used in coffee shops to flavor coffee/tea/soda. Smart N Final has the best prices on them.
By Great Granny Vi from Moorpark, Ca.
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Grandma Ethel M. Johnson's Homemade Ice Cream (1950s)
Ingredients
- 2 quarts Whole Milk
- 1 quart half and half
- 1 pint whipping cream
- 1 package (1 lb.) powdered sugar
- 1 package instant pudding ( vanilla or your favorite.)
- 4 Tbsp. vanilla ( if making another flavor add that extract)
- 1/4 teaspoon salt
- 5 eggs beaten (I use egg beaters)
Directions
Mix together well and pour into freezer and CRANK!
Let stand in freezer for about 15-20 minutes to firm up.
By Great Granny Vi from Moorpark, Ca.
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Margaret's Prize Winning Cake
Ingredients
- 1 package Duncan Heinz Yellow cake mix - Baked and cooled
- (sheet cake style)
- 8 oz. Cream Cheese
- 1/4 cup milk
- 6 oz. Cool Whip
- 1 large package Vanilla Pudding cooked and cooled or instant O.K.
- 8 oz. can pineapple chunks - drained
Directions
Mix cream cheese with milk, spread on cooled cake.
Spread pudding on top of cream cheese. Spread on cool whip. Top with the following drained pineapple.
You can also sprinkle coconut, then chopped walnuts, then tiny christmas hard candies, or crush the regular size old fashion hard candies. Yummy and very pretty for the holidays
Optional: Add red and green grapes, red apple chunks.
For another flavor like Chocolate
Use Chocolate cake mix, chocolate pudding, sliced banana's,
marshmallows, or canned pie cherries over the creamed cheese.
Strawberry Cake mix, fresh or frozen Strawberries, Cool Whip now comes in Strawberry flavor.
Be sure to refrigerate this cake and any left overs.
Margaret was a sweet lady. She made this for our family one year for Christmas. She was a student at the plaster shop where I taught for awhile.
She was about 75-78 at the time. And that was in the 1980's.
By Great Granny Vi from Moorpark, Ca.
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Easy Pumpkin Spice Cookies
Ingredients
- 1 box spice cake mix
- 1 12 ounce can solid pack pumpkin
- 1 cup chocolate chips or raisins (optional)
Directions
Heat oven to 350 degrees F. Lightly grease baking sheet. Stir together ingredients and drop by rounded Tablespoon onto greased cookie sheet. Bake in middle of oven for 8-10 minutes. These are soft cookies and need to finish cooking on hot baking sheet. Remove when lightly browned on edges and let stand 5 minutes on baking sheet.
By J Walker from SLC Utah
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Fruit Cobbler
Fruit Cobbler I
Ingredients
- 1 stick of oleo
- 1 cup milk
- 1 cup flour
- 1 can fruit (any)
- 1 cup sugar
Directions
In casserole dish melt oleo, mix flour, sugar and milk together. Pour over oleo easily, add fruit to the middle of mixture. DO NOT STIR! Bake at 350º F for 30 min or until brown.
By greeneyesmom
Fruit Cobbler II
Ingredients
- 1 qt. canned or 1 large jar applesauce, sweetened
Place in glass loaf pan.
Dough mixture
- 1/2 cup white sugar
- 1 cup flour
- 1 tsp. baking powder
Sift these 3 together
Add:
- 1/2 cup sweet milk
- 2 Tbsp. melted margarine
- 1 tsp. vanilla
Directions
Drop by spoonfuls on top of fruit. Makes 8 servings. Bake at 325 degrees F until top is golden brown. (Approx. 20-30 minutes.)
By Robin from Washington, Ia
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