ThriftyFun Recipes - December 13, 2005

I use to love watching the show "Mama's Family". In one of the episodes she served Homemade Cherry Pudding. Has anyone ever heard of this and if so, do you have the recipe?

Mindy from Erie

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Using Small Marshmallows Instead of Large in a Recipe

How many miniature marshmallows does it take to equal 1 large marshmallow in a recipe?

Sue from Nashville, TN

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Low-Salt Seasoning Salt Recipe

I would like to have a low-salt seasoning salt recipe.

Ann from Colorado

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Spritz Cookie Recipes

Does anyone have any good recipes for spritz cookies? Also any tips for working that press? Mine is a screw down type that springs back if you don't hold it tight.

Also, would love to hear about any good trifle recipes you might have.

Merry Christmas!

Lee from Bev. Hills

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Today's Recipes

Keeping the Counters Clean While Baking

When doing your baking this Christmas season, and always, the mess is so much easier to clean up if you lay out sheets of waxed paper on your counters before you begin. When you are done, most of the mess just picks up with the sheets of waxed paper! Big time saver for me!

By Robin from Washington, IA

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Chicken or Turkey Pot Pie

Ingredients

1 2/3 cup frozen mixed veggies(thawed)
1 cup cut up chicken or turkey
1 can (10 3/4 oz) cream of chicken soup
1 cup bisquick mix
1/2 cup milk
1 egg

Directions

Heat oven to 400 degrees F. Mix veggies, soup and meat together in 8x8 pan. Stir together remaining ingredients with fork until blended. Pour over mixture in pan. Bake 30 minutes.

I double the amount of soup i added when i made mine and used a whole package of mixed vegetables (16 oz.) And put it in a 9x13 pan for my family. This is so good and was so easy to make it. Wish i had the recipe years ago.

By imaqt1962 from illinois

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Cranberry Coffee Cake

Ingredients

1/2 cup butter
1 cup sugar
2 eggs
1 tsp. almond extract
2 cup flour
3/4 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 cup sour cream
8 oz. whole cranberry sauce

Topping:

Ingredients

1 Tbsp. butter, softened
1 cup powdered sugar
1-2 Tbsp. warm water
1/2 tsp. almond extract

Directions

Preheat oven to 350 degrees F. Cream butter and sugar until fluffy. Add eggs and almond extract and beat well. Combine flour, baking soda, baking powder and salt. Add dry mixture to creamed mixture alternately with sour cream. Spread 1/2 of batter into well-greased and floured 10 inch tube pan. Spread cranberry sauce over batter. Top with remaining batter. Bake 50-60 minutes or until lightly browned. Cool 10 minutes. Remove from pan and cool completely. Drizzle topping over cooled cake.

By Robin from Washington, IA

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Vegetables With a Touch of Lemon

1/2 small head cauliflower, cut into florets
2 cups broccoli, cut into florets
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons fresh parsley, chopped

1. Steam broccoli and cauliflower until tender (about 10 minutes).

2. In a small saucepan, mix the lemon juice, oil, and garlic, and cook over low heat for 2 or 3 minutes.

3. Put the vegetables in a serving dish. Pour the lemon sauce over the vegetables. Garnish with parsley.

Yield: 6 servings--Serving size: 1/2 cup

Each serving provides: Calories: 22 Total fat: 2 g Saturated fat: Less than 1 g Cholesterol: 0 mg Sodium: 7 mg Calcium: 10 mg Iron: Less than 1 mg

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Vegetable Stew

This stew is a great way to use summer vegetables in a new way.

3 cups water
1 cube vegetable bouillon, low sodium
2 cups white potatoes, cut in 2-inch strips
2 cups carrots, sliced
4 cups summer squash, cut in 1-inch squares
1 cup summer squash, cut in 4 chunks
1 15-oz can sweet corn, rinsed and drained (or 2 ears fresh corn, 1 1/2 cups)
1 tsp thyme
2 cloves garlic, minced
1 stalk scallion, chopped
1/2 small hot pepper, chopped
1 cup onion, coarsely chopped
1 cup tomatoes, diced

(Add other favorite vegetables such as broccoli, cauliflower, etc.)

1. Heat water and bouillon in a large pot and bring to a boil.

2. Add potatoes and carrots to the broth and simmer for 5 minutes.

3. Add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat.

4. Remove 4 chunks of squash and purée in blender.

5. Return puréed mixture to pot and let cook for 10 minutes more.

6. Add tomatoes and cook for another 5 minutes.

7. Remove from flame and let sit for minutes to allow stew to thicken.

Makes 8 servings--Serving size: 1 1/4 cups

Calories 119 Fat 1 g Saturated fat less than 1 g Cholesterol 0 mg Sodium 196 mg

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Pecan Rolls

36 pecan halves
1/2 cup brown sugar
1/2 cup butter

Put 2 tsp. brown sugar, 2 tsp. butter and 3 pecan halves in each of 12 muffin holes in a muffin pan.

2 cups biscuit baking mix
2/3 cup mashed bananas
1 tsp cinnamon
2 tbsp butter, melted
1/4 cup brown sugar
15 caramels
2 1/2 tbsp canned milk

Mix the biscuit baking mix, bananas and cinnamon. Knead. Roll into a rectangle. Combine canned milk & caramels and melt in microwave (or melt in a double boiler). Spread rectangle of dough with butter, then melted caramel/canned milk. Sprinkle with brown sugar. Roll tightly. Slice into 12 pieces and put into muffin pan.

Bake at 375F for 8 - 10 minutes (until cooked). Invert pan onto a cookie sheet or serving tray. Leave inverted 1 - 2 minutes so syrup will run out. Serve immediately.

From http://www.CanadianCountryGifts.com

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