ThriftyFun Recipes - February 28, 2007

Thank you Robin, Trudy, Judy, Jan, Karen, Michawn and Alph for today's recipes!

Soup Recipes

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Recipe Requests:

• Eggs After Their "Sell By" Date
• Smoothies With Veggies
• Homemade Pepperoni Recipe

Today's Recipes:

• Chocolate Town Syrup Cake
• Coconut Macaroon Pie
• Cracked Pepper Salad Dressing
• Toasted Coconut, Pecan and Caramel Pie
• Easy Cream of Broccoli Soup
• Herb Bread
• Chicken and Rice
• Salmon Salad Idea
• Basic Fried Dill Pickles
• Corn Bread Skillet Dish
• Savory Santa Fe Cheesecake

Eggs After Their "Sell By" Date

How long after the "sell by" date on eggs can they be safely used?

Thanks!

Karen from Portland, OR

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Smoothies With Veggies

I am needing smoothie or shake recipes loaded with veggies. I have a very picky 3 year old that will not eat vegetables. She likes the V-8 fusion drinks but I would like to incorporate more options and less sugar.

Thanks,
Sarah from Hixson, TN

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Homemade Pepperoni Recipe

I'm looking for a good homemade pepperoni recipe that tastes like the bought stuff. I'd sure appreciate someone sharing theirs with me.

Thanks :)

Sarah from Kalispell, MT

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Chocolate Town Syrup Cake

Preheat oven to 350 degrees F. Cream: 1/2 cup margarine and 1 cup sugar together until fluffy. Add: 4 eggs, one at a time, beating well after each addition. Sift 1 1/2 cups flour and 3/4 tsp. soda together. Add: flour mixture with 1 (1 lb. can) Hershey's syrup and 1 tsp. vanilla to creamed mixture, beat well. Pour into greased and floured 9x13 inch cake pan. Sprinkle top with powdered sugar after baking. Bake for 40-45 minutes.

By Robin from Washington, IA

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Coconut Macaroon Pie

Ingredients

• 1 1/2 cups sugar
• 2 eggs (slightly beaten)
• 1/2 tsp. salt
• 1/2 cup soft butter
• 1 1/2 cups coconut
• 1/4 cup flour
• 1/2 cup milk

Mix all ingredients using 1 cup of the coconut. Pour into unbaked pie shell. Sprinkle 1/2 cup coconut on top. Bake at 325 degrees F for 60 minutes or until lightly browned.

By Robin from Washington, IA

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Cracked Pepper Salad Dressing

Ingredients

• 2 cups mayonnaise
• 1/4 cup water
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. coarsely ground pepper
• 2 tsp. finely chopped green onion
• 1 tsp. lemon juice
• 1/2 tsp. garlic salt
• 1/2 tsp. garlic powder

In a small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.

By Robin from Washington, IA

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Toasted Coconut, Pecan and Caramel Pie

This recipe makes 2 pies. I usually mix it as written, then freeze the ingredients for the 2nd pie and use at a later date. It is very rich, but fantastic delicious!

Ingredients

• 2 pie shells, baked,
• 1/4 cup butter,
• 1 8-oz package flaked coconut,
• 1/2 cup chopped pecans,
• 1 8-oz cream cheese,
• 1 can Eagle brand sweetened condensed milk,
• 1 12-oz Cool Whip,
• 1 12-oz Caramel ice cream topping

Melt butter. Add coconut and pecans. Toss well. Saute until coconut is lightly browned. Set aside. Beat cream cheese until fluffy. Add milk, mix. Fold cool whip into cream cheese mixture. Spread 1/4 of the cheese mixture into the pie shell, follow with 1/4 of the coconut and pecans. Drizzle caramel over top. Repeat layers. Pies may be served chilled or frozen.

By Karen from Gainesville, MO

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Easy Cream of Broccoli Soup

Ingredients

• Broccoli - at least 1 head
• 1 med/large onion
• few cloves of garlic
• Heavy cream, milk, half and half
• Potatoes, if using for thickening
• Salt and pepper

Use as much broccoli as you like but at least 1 FULL head. Cut up into pieces (doesn't matter size as you'll blitz these later) use the whole stem too, they have a lot of flavor and fiber. 1 medium/large onion and a few whole cloves of garlic. Boil gently in chicken or vegie stock until nice and tender, the amount of liquid you use here will depend on how much you want to add liquid cream or thicken with potatoes. Blitz in the blender or better yet in the pot with a hand blender. Then comes the fun part, Full fat, half fat, no fat. You choose! Full fat obviously would be some heavy cream added or some whole milk, depending on how thick you like your soups will depend on if you need one. Lower fat can include low fat milk or even fat free half and half. If you use a lot of liquid and want to thicken, use leftover baked potatoes, mashed and even oven roasted ones are good (blitz with the broccoli). A few sprinkles of boxed mashed potatoes works well too. Add some salt and pepper to taste (and anything else) and you are done!

By Michawn from Morgan Hill

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Herb Bread

Ingredients

• 2 packages dry yeast
• 1 cup warm water
• 1 cup warm milk
• 1/4 cup oil
• 1 egg
• 1/4 cup sugar
• 2-3 cups flour
• 1 Tbsp. onion powder
• 1 1/2 Tbsp. garlic powder
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. parsley
• 1/2 tsp. rosemary

Dissolve yeast in warm water. Add the remaining ingredients, except flour. Knead in more flour, until sticky. Let rise, punch down and rise again. Shape into 2 loaves; let rise. Bake at 400 degrees F for 20-25 minutes in greased pan. Goes good with a bowl of chili.

By Jan from Suring, WI

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Chicken and Rice

Ingredients

• 1 cup raw rice
• 1 can. cream of chicken soup + 1 can water
• 1 can cream of mushroom soup + 1 can water
• 1 package Lipton onion soup
• 1/4 stick butter
• Soy sauce, according to your taste
• 1 chicken, cut up
• salt and pepper

Arrange cut up chicken in baking dish. Mix soup and rice and pour over chicken, add seasoning. Cover tightly and bake 2 1/2 hours at 325 degrees F.

By Robin from Washington, IA

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Salmon Salad Idea

This is not exactly a recipe because I make it differently depending on what I have and what is in season. It is basically a salad, and I like to use various greens, peppers, olives, cheeses, tomatoes, onions, etc in a very large bowl. I top that with about half a small can of red sockeye salmon and pour Kraft Catalina dressing on it. This combination of flavors really works well for me, especially when the weather gets hot.

By Alph from Greenwood, SC

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Basic Fried Dill Pickles

Ingredients

• 1 cup cornmeal mix
• 1/4 cup flour
• 1/2 tsp. pepper
• 1 egg, lightly beaten
• 1/2 cup milk
• 2 cups dill pickle chips

In a deep fryer, heat oil to 360 degrees F. In a shallow bowl, stir together cornmeal mix, flour and pepper. In another bowl, combine egg and milk. Dip dill chips in milk mixture and roll in cornmeal mixture. Fry pickles in batches for about 3 minutes per batch until golden brown. Drain on paper towels. These are good served with a platter of raw vegetables and ranch dressing.

By Trudy from Springfield, IL

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Corn Bread Skillet Dish

Ingredients

• 1 1/2 lb ground chuck
• 1 can Asparagus Soup (undiluted)
• 1/4 cup chopped onion
• 2 tsp. Worcestershire Sauce

Brown meat in skillet, stirring often to brown evenly. Removed from heat; drain. Add soup, onion and Worcestershire. Mix well and simmer about 5 minutes. Pour topping over hot base.

Topping Ingredients

• 3/4 cup sifted flour
• 1/2 cup corn meal (plain)
• 1 tsp. baking powder
• 1 tsp. salt
• 2/3 cup milk
• 1 egg (optional)

This has been a family favorite for years. Enjoy!

By Judy from Collierville, TN

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Savory Santa Fe Cheesecake

Ingredients

• 2 packages. (8oz. each) cream cheese, softened
• 2 cup shredded cheddar cheese
• 2 cup sour cream, divided
• 1 package taco seasoning mix
• 3 eggs
• 1 can chopped green chilies, drained
• 2/3 cup salsa

Preheat oven to 350 degrees F. Place cream cheese and cheddar cheese in large bowl of electric mixer; beat at medium speed until fluffy. Blend in 1 cup of the sour cream and taco seasoning. Add eggs, one at a time, beating well after each addition. Mix in chilies. Pour mixture into 10 inch springform pan. Bake 35-40 minutes or until set in center. Remove from oven; cool 10 minutes. Top with remaining one cup sour cream. Bake 5 minutes longer. Loosen cake from rim of pan. Cool completely on wire rack. Cover; refrigerate until chilled, 3-4 hours. Remove rim of pan; transfer to serving plate. Top with salsa just before serving. Serve with tortilla chips, if desired.

By Robin from Washington, IA

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