ThriftyFun Recipes - July 16, 2007

Thank you Robin and Babbie for today's recipes!

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Recipe Requests:

• Chai Spiced Coffee Creamer Recipe
• Lady Lock or Clothespin Bar Cookie Recipe
• Making Dill Pickles At Home
• Chili Sauce Recipe
• Keeping Cookies Soft

Today's Recipes:

• Salmon Pasta Primavera
• Double Chocolate Chip Oatmeal Cookies
• Sour Cream Yeast Rolls
• Pineapple Apricot Zucchini Jam
• Asparagus with Curry Sauce
• Roast Duckling with Tangerine Stuffing
• Spinach Salad with Honey Dressing
• $10 Dinners: Sausage Shells And Broccoli
• Blackened Red Snapper

Crafting for Fun and Money!

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Chai Spiced Coffee Creamer Recipe

Chai Spiced coffee creamer ~~ Coffeemate (I think it was them) used to make chai spiced coffee creamer and I loved it!! I don't know if they stopped making it or my local stores no longer carry it - I've checked all 5. Does anyone know how to make this so I could keep it all week? Thanks!

Mindy from Oregon

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Lady Lock or Clothespin Bar Cookie Recipe

I am looking for a recipe for a bar cookie that tastes like a lady lock cookie or clothespin cookie. Has anyone heard of this before? Someone told me they had it at a community function but did not get the recipe. Does anyone have such a recipe. please?

Crafty Critter from PA

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Making Dill Pickles At Home

Can you make dill pickles at home that taste just like store bought pickles?

Tammy from Vonore, TN

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Chili Sauce Recipe

Does anyone have a recipe for a quick chili sauce? Whenever I search the web, I get recipes for chili and other sauces but not chili sauce. I would appreciate it. Thanks.


Mike from PA

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Keeping Cookies Soft

I wonder if anyone else has this problem! I can't seem to keep homemade chocolate chip cookies soft. I put them in an airtight container to no avail a day later hard. I tried to put a piece of bread in the container still hard. I tried putting more flour in the recipe, still hard. Please help

Denise from Marion, NY

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Salmon Pasta Primavera

Ingredients

• 8 oz. uncooked spinach fettuccine broken in half
• 1 1/2 cups fresh or frozen broccoli florets
• 1/4 cup chopped red onion
• 2 Tbsp. chopped green pepper
• 2 garlic cloves, minced
• 4 Tbsp. butter or margarine, divided
• 1 envelope Alfredo sauce mix
• 1/2 cup evaporated milk
• 1/2 cup water
• salt and pepper to taste
• 1 cup cubed cooked salmon
• crumbled cooked bacon, opt.

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion, green pepper, and garlic in 2 tablespoons butter until vegetables are tender. In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon, if desired.

By Robin from Washington, IA

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Double Chocolate Chip Oatmeal Cookies

Ingredients

• 1 cup margarine
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 2 cups flour
• 2 1/2 cups oatmeal blended to powder or 2 cup unblended
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 package chocolate chips (12oz)
• 4 oz. grated chocolate Hershey bar
• 1 1/2 cup walnuts, chopped (opt.)

Directions

Cream margarine and sugars, beat in eggs. Add vanilla. Beat in flour and oatmeal. Add salt, soda and baking powder. Stir in chocolate chips and grated Hershey bar by hand. Stir in nuts. Roll into balls about the size of a golf ball. Bake at 375 degrees F for 6-10 minutes. Do not overbake. Best to bake on top rack of oven. You can either leave in ball shapes or slightly flatten for a flatter cookie.

By Robin from Washington, IA

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Sour Cream Yeast Rolls

Ingredients

• 1/4 cup butter or margarine
• 1/2 cup sour cream
• 1/4 cup sugar
• 1/2 tsp. salt
• 1 package dry yeast
• 1/4 cup warm water
• 1 egg, beaten
• 2 cups flour
• 2 egg whites, lightly beaten

Directions

Combine first 4 ingredients in a small saucepan; cook over low heat until butter melts. Cool to 105-115 degrees F. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well. Cover and refrigerate at least 8 hours. Punch dough down, and divide in half. Roll each portion to 12 inch circle on a floured surface. Cut each circle into 12 wedges; roll each wedge, jellyroll fashion, beginning at wide end. Place on greased baking sheets, point side down. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush with egg white. Bake at 375 degrees F for 12 minutes or until rolls are golden brown.

By Robin from Washington, IA

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Pineapple Apricot Zucchini Jam

Shred 6 cups peeled zucchini. Boil on low heat 15 minutes. Add:

• 1 medium size can of crushed pineapple
• 1/2 cup lemon juice
• 5 cups sugar

By Babbie from CA

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Asparagus with Curry Sauce

Ingredients

• 1/2 cup mayonnaise or salad dressing
• 2-3 tsp. curry powder
• 1 1/2 tsp. lemon juice
• 1 lb. fresh asparagus spears or 2 packages. frozen asparagus spears, thawed
• 2 Tbsp. capers

Directions

Combine first 3 ingredients; cover and chill. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cook asparagus, covered, in a small amount of boiling water for 6-8 minutes or until crisp tender; drain. Arrange asparagus spears on a serving plate; top with curry sauce, and sprinkle with capers.

By Robin from Washington, IA

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Roast Duckling with Tangerine Stuffing

Roast Duckling

Ingredients

• 1 dressed duckling
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 lemon
• Tangerine stuffing
• 1/4 tsp. lemon pepper seasoning
• garnishes: grapes, oranges, lemons, limes

Directions

Remove giblets and neck from ducking, and reserve for use in other recipes, if desired. Rinse duckling with cold water, and pat dry with paper towels. Sprinkle cavity evenly with salt and pepper. Rub skin with lemon. Spoon Tangerine Stuffing into cavity of duckling; close cavity with skewers and truss. Prick skin with a fork at 2 inch intervals. Place duckling, breast side up, on rack in a shallow roasting pan. Insert meat thermometer into thigh, making sure it does not touch bone. Bake, uncovered, at 325 degrees F for 1/12 hour. Sprinkle duckling with lemon pepper seasoning; bake an additional 30 minutes or until meat thermometer registers 185 degrees F. Transfer duckling to a serving platter, and garnish with grapes, oranges, lemons, and limes, if desired.

Tangerine Stuffing

Ingredients

• 1/3 cup chopped celery
• 3 Tbsp. butter or margarine, melted
• 2 tangerines
• 2 2/3 cups herb-seasoned stuffing mix
• 2 cups cooked wild rice
• 1/3 cup cranberries
• 1/3 cup chicken broth
• 1/4 tsp. poultry seasoning

Directions

Saute' celery in butter until tender; set aside. Peel, section, and chop tangerines; place in a large bowl. Add celery mixture, stuffing mix, wild rice, cranberries, chicken broth, and poultry seasoning; stir well.

By Robin from Washington, IA

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Spinach Salad with Honey Dressing

Ingredients

• 1/4 tsp. salt
• 1 clove garlic, crushed
• 1/3 cup honey
• 1/3 cup light olive oil
• 1 Tbsp. lemon juice
• 3/4 lb. fresh spinach, torn
• 1 can mandarin oranges, drained
• 3/4 cup coarsely chopped walnuts, toasted

Directions

Sprinkle salt in a salad bowl; rub garlic into salt, using the back of a wooden spoon. Add honey, oil, and lemon juice to salad bowl; beat with a wire whisk. Refrigerate. Add spinach and remaining ingredients to dressing; toss gently. Serve immediately.

By Robin from Washington, IA

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$10 Dinners: Sausage Shells And Broccoli

These meals are intended to be a relatively simple and healthy weeknight meal for a family of four. We assume that these dinners are being made in a kitchen stocked with regular kitchen staples. We will not include prices of oil, sugar, flour, spices, etc. unless you need a 1/4 cup or more. Regional food prices may vary and can be reduced by smart shopping techniques.

Shopping List

Staples

• Butter
• Milk
• Flour
• Olive or Canola Oil
• Thyme, Salt and Pepper to taste

Directions

Start the water boiling for the pasta, adding a bit of oil and some salt. Cut up about 1 1/2 to 2 cups of broccoli flowerettes. Dice any stem parts and add them in as well. Set aside. Cut up precooked bratwurst into bite sized pieces (semicircles) and set aside. Dice about 1/4 onion (1/2 cup) and dice or press 3-4 cloves of garlic.

Melt about 2 Tbsp. of butter in a large saucepan on medium low heat. Add onion and garlic and cook until just softened (a few minutes). Add 1/4 cup of flour and brown until golden and well mixed. Add 1/2 cup milk and stir constantly, making a sauce. Add cheese and continue stirring. You may want to add more milk, a little at a time, to reach the proper consistency. Reduce heat to low and continue stirring occasionally. Add salt, pepper and thyme to taste. Add sausage into sauce to heat through, stirring often to avoid sticking.

When the water comes to a boil (which may happen while you are making the cheese sauce), add 1/2 package of pasta (8 oz.) and the broccoli. Cook pasta according to package directions (about 8 minutes) and drain. If the sauce seems too thick, add a little more milk and stir smooth. Mix pasta and sauce together in a big bowl or serve individually.

Tips:

• If you are not using precooked bratwurst or sausage, you will need to cook it first. I would fry it in a little oil and use that same pan to make the sauce. This will intensify the sausage flavor.
• If you don't like thyme, you could substitute oregano, chili powder or nutmeg to the sauce. Fresh herbs would also be wonderful.
• Any kind of sausage or kielbasa would also work. Regular hot dogs are a kid favorite.
• Grilled chicken would make a more elegant meal, maybe with pesto and tomatoes.
• This meal is great to use up leftover cheese, veggies or sausages after a cookout. Just about any cheese will work here.
• This meal is easy to make for a crowd by doubling or tripling the pasta and sauce. You can cut the meat and veggies finer to stretch the meal without costing a lot more.
• If you would like a vegetarian meal instead, leave out the sausage. You could always add sauteed mushrooms or zucchini with the onions.

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Blackened Red Snapper

Ingredients:

• Vegetable cooking spray
• 1 Tbsp. olive oil
• 3/4 cup minced onion
• 2 cloves garlic, minced
• 1/2 Tbsp. paprika
• 1/4 tsp. white pepper
• 1/4 tsp. red pepper
• 1/4 tsp. black pepper
• 1/4 tsp. dried whole oregano
• 4 skinned, red snapper fillets

Directions:

Coat a nonstick skillet with cooking spray; place over medium high heat until hot. Add olive oil, onion, and garlic; saute until tender. Stir in paprika and next 4 ingredients; set aside to cool. Spread cooled spice mixture on both sides of fish fillets. Place fish on rack coated with cooking spray; place rack in a broiler pan. Broil 3 inches from heat 7-9 minutes or until fish flakes easily when tested with a fork. (fish will be lightly charred).

By Robin

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