ThriftyFun Recipes
Volume One, Number 21, June 27 2005
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Thank you Sharon, Robin, Tina, Marylin, CJ and Ardis for today's recipes.
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Feeding a Large Crowd Cheaply
I'm throwing a surprsie 30th birthday barbeque for my brother and I need recipe ideas to feed a large crowd cheaply. We're expecting around 40 people. I have no idea how to estimate food amounts for this many people! We don't have the money to cater the event and we can't do a potluck, so does anyone have any ideas or recipes for food we can serve that's cheap and easy to make in large quantites. Thanks so much!
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Today's Recipes
Butter Pound Cake
Ingredients and Directions
- 3 cups sugar
- 2 sticks margarine or butter
- 1/2 cup crisco
Mix these 3 ingredients with a mixer and cream together.
To these add:
- 1 cup milk, alternately, with
- 3 cups plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
WHICH YOU HAVE SIFTED TOGETHER 4 TIMES!
Add:
- 2 teaspoons vanilla
- 1 teaspoon Almond Extract.
Bake in a tube pan at 325 degrees for 90 minutes.
This is a WONDERFUL Pound Cake recipe passed down from my Sister-in-law's Mother.
By Sharon,Ky
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Homemade Ice Cream Sandwiches
Homemade Ice Cream Sandwiches I
This is a really tasty treat. First bake some cookies, I like chocolate chip cookies. I ususally make them a little on the large side so I have big ice cream sandwiches but smaller cookies work also.
Once the cookies are done and have cooled, take a scoop of your favorite ice cream and sandwich it between two homemade cookies. If you are using large cookies, a full scoop is usually just about right. For smaller cookies you won't need quite that much. A little trial and error and you will have the portions down.
These are fantastic! You can try so many different cookie and ice cream combinations. You can make some up ahead of time and store them in plastic bags in the freezer.
Tip: Run the ice cream scoop under hot water before scooping the ice cream. This makes the ice cream a little softer and helps make the sandwich without breaking the cookie.
Enjoy!
Homemade Ice Cream Sandwiches II
Ingredients
- 1 pkg. chocolate cake mix
- 1/4 cup shortening
- 1/4 cup butter or margarine (softened)
- 1 egg
- 1 Tbsp. water
- 1 tsp. vanilla extract
- 1/2 gal. ice cream
Directions
In a mixing bowl, combine cake mix, shortening, butter, egg, water and vanilla; beat until well blended. Divide into 4 equal parts. Between waxed paper, roll 1 part into a 6x10 inch rectangle. Remove 1 piece of waxed paper and flip dough onto an ungreased baking sheet. Score the dough into 8 pieces, each 3x2 inch. Repeat with remaining dough. Bake at 350 degrees for 8-10 minutes or until puffed. Immediately cut along the score lines and prick holes in each piece with a fork; cool on baking sheets. Cut ice cream into 16 slices each 3x2 inch. Place ice cream between 2 chocolate cookies; wrap in plastic wrap. Freeze onto a baking sheet overnight. Store in an airtight container. 16 servings
By Robin
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Pineapple Muffins
Ingredients
- 1 box angel food cake mix
- 1 (20oz.) Can of crushed pineapple in own juice
Directions
Mix together, pour into 24 muffin tins,and bake according to package directions. If no muffin time check after 15 minutes.makes 24 muffins.
By Tina
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Vegetable Casserole
Vegetable Casserole
Ingredients:
- 2 cans French-style green beans
- 1 pkg. frozen cauliflower
- 1 pkg. frozen broccoli
- 1 can cream of mushroom soup
- Cheese slices or grated cheese
Directions:
Mix vegetables and cook as directed on the packages. Add mushroom soup. Stir all together in a casserole dish then top with cheese. Bake 30 minutes at 350 degrees
By Robin
Mixed Vegetable Casserole
Ingredients
- 1 24 oz. pkg. mixed frozen vegetables
- 1/2 lb. Velveeta
- 1 stick margarine
- 1 can cream mushroom soup
- 1 box Stove Top stuffing
Directions
Cook vegetables as label requires. Drain off all but 1/2 c water.
Mix in soup, cheese and stuffing seasoning.
Pour into casserole. Cover with dry stuffing. Melt margarine and pour
over all.
Bake at 350 degrees for 35-45 minutes.
Marylin
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Low-Calorie Pistachio Fluff
Ingredients
- 1 carton Lite Cool Whip
- 1 pkg. instant low cal pistachio pudding
- 1 can crushed pineapple (drained)
Directions
Mix ingredients and chill.
By Robin
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Homemade Lemon-Pepper Seasoning
Ingredients
- 1 fresh lemon
- 2 tbsp. whole black peppercorns
Directions
Remove the zest from the lemon carefully using a vegetable peeler or a zesting tool. Remove only the yellow part and none of the white pith. Mince the zest and place it in a small, bowl.
Place the peppercorns on a cutting board and crack them by pressing on them with the clean bottom of a heavy pot. (or whirl very briefly in a spice grinder - you want large coarse chunks. Add the cracked pepper to the zest.
This is the most important step! Using a wooden spoon or other sturdy tool (a mortar and pestle works well), mash the pepper and zest together. This helps release the citrus oils in the zest and combine them with the pepper.
Spread the zest and pepper on a foil-lined baking tray and place in oven and leave overnight.
- If you have a gas oven, the pilot light will keep the oven warm enough for the drying process.
- If you have an electric oven, set it to 200°.
The next day you can either mince the mixture by hand with a knife or whirl in a spice grinder or in a clean coffee grinder. Store in an airtight container.
This also makes an interesting seasoning if used with lime zest. Maybe try with orange next time (orange should be great with duck).
By CJ
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Grape Ice Cream
Ingredients
- 1 12oz can frozen grape juice concentrate,thawed
- 2 1/2 cups sugar
- 1/2 cup fresh lemon juice
- 1 12 oz can evaporated milk
- 1 pint light cream or half and half
- 2 cups milk
Directions
Dissolve sugar in grape juice and add lemon juice. Combine cream, evaporated milk and cream or half and half. Pour mixture into a 1 gallon ice cream freezer and churn according to manufacturer's instructions.
By Sharon,Ky
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Fruit Popsicles
Ingredients
Directions
Put fruit and juice through a food mill or the blender. Puree till thick. Freeze in 5 ounce paper cups with spoon or popsicle sticks.
By Ardis Barnes
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