ThriftyFun Recipes
Volume Two, Number 63, March 31, 2006
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Today's Recipes
Jungle Stew
Ingredients
- 2 Tbsp. onion, chopped
- 2 Tbsp. oil
- 1/2 green pepper, chopped
- 1 clove garlic, minced
- 1/2 cup uncooked macaroni
- 1 (15-1/2 oz.) can red beans
- 1/8 tsp. pepper
- 1 (16 oz.) can stewed tomatoes
- 1 lb. ground beef
- 1 tsp. salt
Directions
Cook onion, pepper and garlic in the hot oil until onion is tender. Add ground beef and crumble with fork until it loses its red color. Stir in remaining ingredients. Bring to a boil. Lower heat and simmer until macaroni is tender and there is little liquid, about 30 minutes.
By Connie from Mountain Home, AR
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Mashed Potato Donuts
Ingredients
- 1 package yeast
- 1/4 cup warm water
- 1 cup scalded milk
- 1/4 cup shortening
- 1/4 cup sugar
- 1 tsp. salt
- 3/4 cup mashed potatoes (can use prepared instant)
- 2 eggs, beaten
- 5-6 cups flour
Directions
Dissolve yeast in warm water. Combine shortening, sugar and salt with scalded milk. Cool to lukewarm. Add dissolved yeast, potatoes, and eggs. Beat. Gradually add flour. Pat into greased bowl and let rise until double. Roll, cut and fry in deep fat fryer. Roll in sugar or frost with desired frosting.
By Robin from Washington, IA
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Overnight Cinnamon or Caramel Rolls
Ingredients
- 2 envelopes active dry yeast
- 1/2 cup warm water
- 2 cups milk, scalded
- 1/3 plus 1/2 cup sugar
- 1/3 cup oil or shortening
- 3 tsp. baking powder
- 2 tsp. salt
- 1 egg
- 6 1/2-7 1/2 cups flour
- 1 Tbsp. cinnamon
- 4 Tbsp. butter, softened
Directions
In large mixing bowl, dissolve yeast in warm water. Cool milk to lukewarm and stir into yeast with one-third cup sugar, oil, baking powder, salt, egg and three cups flour. Beat smooth. Stir in enough remaining flour to make dough easy to handle. Knead on well floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease. Cover and let rise in warm place until doubled, about 1 1/2 hours. Meanwhile, prepare two 9x13 baking pans. For frosted cinnamon rolls, liberally grease pans. For caramel rolls, prepare topping and divide evenly between pans. Mix 1/2 cup sugar and cinnamon; reserve. Punch down dough and divide into halves.
Roll one half to a 12x10 rectangle. Spread with 2 Tbsp. softened butter and sprinkle with half the cinnamon mixture. Beginning on 12 inch side, roll up dough, pinching edge firmly to seal. Cut into 12 one inch slices. Arrange in prepared pan. Repeat with remaining dough, butter and cinnamon mixture. Wrap pans with foil and refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap; let rise until doubled, about 30 minutes). To bake, remove foil from pans.
Bake at 350 degrees F until golden, 30-35 minutes. Immediately invert pan onto heatproof serving plate. Wait a minutes, then remove pan. Caramel-topped rolls are ready to serve. For cinnamon rolls (without caramel), prepare glaze and spread over rolls while warm. Makes 24 rolls. Caramel Topping: Heat 1 cup brown sugar and 1/2 cup butter until melted. Remove from heat and stir in 2 Tbsp. corn syrup. Divide mixture between baking pans and sprinkle 1/2 cup pecans evenly in each. Glaze: Mix 2 cup confectioners' sugar, 2 Tbsp. milk and 1 tsp. vanilla until smooth.
By Robin from Washington, IA
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Cabbage Slaw Dressing
Ingredients
- 1 cup sugar
- 1/2 cup white vinegar
- 1 cup oil
- 1 tsp. celery seed
- 1 tsp. salt
- 1 Tbsp. dry mustard
- 1 small onion, cut up
Directions
Mix in blender until creamy. Makes about one pint. Best if put on just before serving. This is enough for one medium head of cabbage ground with carrot and some pepper.
By Robin from Washington, IA
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Texas Millionaires Recipes
Ingredients
- 14 oz. package caramels
- 2 Tbsp. milk
- 3 cup pecan halves
- 1 lb. chocolate bar
- 1/8 lb. food-grade paraffin wax
Directions
Melt caramels with milk. Add pecans. Drop by teaspoonfuls onto waxed paper. In top of double boiler, melt chocolate and paraffin. Dip caramel candies in chocolate to cover. Return to waxed paper to cool. YUM!
Variation: For chocolate dipping sauce, melt 12 oz. semi-sweet chocolate chips with 1 Tbsp. vegetable oil.
By Robin from Washington, IA
Texas Millionaires #2
Ingredients
- 1 lb. pecan halves
- 2 packages. chocolate chips
- 7 oz. jar marshmallow creme
- 4 1/2 cup sugar
- 1/2 cup butter or margarine
- 1 can evaporated milk
Directions
Mix pecans, chocolate chips and marshmallow creme. In a saucepan, combine sugar, butter and evaporated milk. Bring to rolling boil and cook 7 minutes, stirring constantly. Pour over pecan mixture and stir until smooth and blended. drop by teaspoonfuls onto waxed paper and allow to set until firm.. Store in an airtight container in refrigerator.
By Robin from Washington, IA
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Easy Chocolate Cake
Ingredients
- 3 cups flour
- 2 cups sugar
- 1/2 cup cocoa
- 2 tsp. soda
- 1 tsp. salt
- 2 cups water
- 3/4 cup oil
- 2 Tbsp. vinegar
- 1 tsp. vanilla
Directions
Mix flour, sugar, cocoa, soda and salt together. Add water, oil, vinegar and vanilla. Do not over mix. Just get air bubbles out. Bake 30 minutes at 350 degrees F. in a 9x13 pan or until tests done with toothpick. Can be used for tiered and sheet cakes.
By Robin from Washington, IA
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Blush Cake
Ingredients
- 1 1/4 cup flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 tsp. baking powder
- 2 large eggs
- 1/2 cup grated cooked red beets
- 1 1/2 Tbsp. honey
- 1 tsp. vanilla
- 1/4 cup plus 2 Tbsp. butter or margarine, melted
- 1/4 cup milk
Directions
Combine flour, sugar, cocoa and baking powder in a large bowl. Set aside. With an electri cup mixer, beat eggs, beets, honey, vanilla, butter and milk in another bowl. Add dry ingredients to egg mixture and beat on medium speed for 2 minutes. Pour into a greased 8 inch square cake pan. Bake at 350 degrees F for about 40 minutes.
Cream Cheese Frosting:
Ingredients
- 1 package cream cheese
- 1 Tbsp. milk
- 1 tsp. vanilla
- 2 1/2 cups confectioners' sugar
Directions
Blend cream cheese with milk and vanilla. Gradually add sugar. Beat until smooth. If too thick, add more milk, one teaspoon at a time. When cake has has cooled completely, spread on frosting. Serves 12.
By Robin from Washington, IA
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Chicken Breasts Diane
Ingredients
- 4 large boneless skinless chicken breast halves or 8 small
- 1/4 tsp. salt
- 1/4 to 1/2 tsp. black pepper
- 2 Tbsp. olive oil
- 2 Tbsp. butter or margarine
- 3 Tbsp. chopped fresh chives or green onions
- Juice of 1/2 lime or lemon
- 3 Tbsp. chopped parsley
- 2 tsp. Dijon mustard
- 1/4 cup chicken broth
- 1 cup sliced mushrooms
Directions
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 Tbsp. each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. Saute' mushrooms 1-2 minutes. Add chives or green onion, and lime juice. If used, parsley and mustard to be added at this time to the pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.
By Robin from Washington, IA
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