ThriftyFun Recipes
Volume Two, Number 231, December 4, 2006
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Hello,
Thank you Robin, IMAQT1962, Marie, Evelyn and Trudy for today's recipes!
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Today's Recipes:
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Recipe Requests
Making Pumpkin Rolls
Does the cake have to be a certain width to make the pumpkin roll. I had trouble rolling the cake and it keeps breaking in half using the cookie sheet. Any advice?
Janis71 from Vancouver, Washington
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Storing and Using Garlic
I recently read where it is dangerous to cut up garlic and keep in oil because it can cause Botulism. I buy diced garlic already in oil in a jar, and cut up fresh garlic sometimes and add to the same jar. It has concerned me, because I love to use Garlic a lot in my cooking. Any advice or ideas on a safer method?
Lisa from S.C.
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Today's Recipes
Lemonade Pie
Ingredients
- 1 container Cool Whip (16 oz.)
- 1 can sweetened condensed milk
- 1 can frozen lemonade or pink lemonade (6 oz.)
- 2 graham cracker crusts (store bought or homemade)
Directions
Beat all ingredients until well mixed. Pour into crust. Chill about 1 hour. Sprinkle a few graham cracker crumbs on top of pies. Easy and delicious!
By Robin from Washington, IA
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Bread
Ingredients
- 4 cup warm water
- 2 Tbsp. yeast (level)
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 4 tsp. salt
- 1 egg, beaten
- 4 cup whole wheat flour
- approx. 8-10 cup white flour
Directions
Put water and yeast in a large bowl. Let set for 5 minutes. Then add oil, sugar, salt, egg, 2 cup whole wheat flour and 4 cup white flour. Stir well with a big spoon. Add remaining whole wheat flour and knead with hands. Gradually add more white flour to form a soft dough. Knead about 20 minutes. Cover and let rise until double; punch down. Let rise again, then divide into 4 loaves. Bake at 325 degrees F for 10 minutes. Increase heat to 350 degrees F and bake for 20-25 minutes longer or until golden brown. This bread keeps a long time without getting rancid and moldy.
By Robin from Washington, IA
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Punch
Ingredients
- 1 package cherry gelatin
- 3/4 cup sugar
- 2 cup boiling water
- 1 can pineapple juice (46 oz.)
- 6 cup cold water
- 2 liters ginger ale, chilled
Directions
Dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from freezer 2 hours before serving. Add ginger ale.
By Robin from Washington, IA
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White Pizza
Ingredients
- 1/2 cup frozen chopped broccoli
- 1/2 cup Ricotta cheese
- 1/2 cup Mozzrella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp. each: dried oregano leaves and garlic powder
- 48 Triscuit roasted garlic crackers or whatever flavor your prefer (garlic is my favorite!)
Directions
Preheat oven to 350 degrees F. Mix broccoli, cheeses and seasonings. Spread 1 tsp. of the cheese mixture onto each cracker; place on baking sheet. Bake 5 minutes or until hot and bubbly. Serve warm. Makes 16 servings, 3 topped crackers each.
By Robin from Washington, IA
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Greek Style Potatoes
Ingredients
- 1/3 cup olive oil
- 1-1/2 cup water
- 2 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 2 cubes chicken bouillon
- dash of dried oregano
- ground black pepper to taste
- 6 potatoes, peeled and quartered
Directions
Preheat oven to 350 degrees F. In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes, oregano and pepper. Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover and bake 1 1/2 to 2 hours, turning occasionally, until tender but firm.
By Trudy from Springfield, IL
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Fresh Soft Pretzel
Shape refrigerated bread dough into a 15 inch rope; twist into a pretzel shape. Brush lightly with some egg white from 1 egg, sprinkle with 1/4 tsp salt (or to taste) and bake at 350 degrees F in a toaster oven until golden, 9-10 minutes.
Prep time: 5 min. 2 points for Weight Watchers
By Evelyn from Greeley, CO
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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
Vegetable Casserole II
Ingredients:
- 1 pkg. broccoli (chopped)
- 1 pkg. cauliflower
- 1/2 pkg. Brussels sprouts
- 1 jar boiled or instant onions
- 2 cans cream of mushroom soup
- 1 small jar Cheez Whiz
Directions:
Melt mushroom soup and Cheez Whiz; spread mixture over vegetables. sprinkle croutons over the top and dot with butter. Bake at 350 degrees F, covered for 30 minutes and uncovered for 30 minutes.
By Robin
Vegetable Casserole III
For busy moms (and others) who have less time to cook during the busy holiday season, the following is a great side dish.
Ingredients:
- 1 cup uncooked rice
- 2 tablespoons olive oil, vegetable oil, or margarine
- 2 - 3 cloves of garlic, chopped
- 1 small onion, chopped
- 2 cups vegetable or chicken broth
- 3/4 cup frozen vegetables
Directions:
Heat oil or margarine in skillet. Add onion and garlic. Cook until onion is tender. Add rice. Stir and cook to coat rice with oil/margarine. Add broth and bring to a boil. Add frozen vegetables and seasonings (salt, pepper, etc.) as desired and return mixture to a boil. Reduce heat and simmer about 40 minutes or until rice is tender.
By Marie E. Cecchini from West Dundee, IL
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Caramel Apple Cinnamon Surprise
Directions
Enjoy this hot winter drink.
Ingredients
- 1 packet apple cider
- 1 tsp caramel dip
- dash of cinnamon
Dissolve cider mix in 6- 8 oz mug hot water. Stir in caramel and add a dash of cinnamon. Top with Reddi Whip. I add a drizzle of caramel to the top of my whipped cream.
This is really good on those cold rainy and snowy days. You can use fat free products to make it a little less of a guilty pleasure.
By IMAQT1962 from ILLINOIS
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Batter Bread
Ingredients
- 1 Tbsp. yeast
- 1/2 cup warm water
- 1 cup warm milk
- 1/2 cup butter or margarine, softened
- 1/4 cup sugar
- 2 tsp. salt
- 3 eggs
- 5 1/2-6 cups flour
Directions
In a large bowl combine yeast and warm water. Add milk, butter or margarine, sugar and salt; stir well. Then add eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise until double. Stir the dough down. Spoon into a greased and floured 10 inch tube pan or divide into 2 bread pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F. for 25-30 minutes or until golden brown.
By Robin from Washington, IA
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