ThriftyFun Recipes
Volume Two, Number 103, June 1, 2006
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Thank you IMAQT1962 and Robin for today's recipes!
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Ice Cream Recipe Without Eggs
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Today's Recipes
Chocolate Walnut Biscotti
Ingredients
- 1/2 cup margarine or butter
- 1/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 squares semi-sweet chocolate, chopped
- 1 cup chopped walnuts
Directions
Heat oven to 325 degrees F. Beat margarine and sugar until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking powder and salt. Stir in chocolate and walnuts. Shape dough into 2 slightly flattened logs. Place 2 inches apart on greased and floured cookie sheet. Bake 25 minutes or until lightly browned. Place on cutting board; cool 5 minutes. Using serrated knife, cut each log into diagonal slices about 3/4 inch thick. Place slices upright on cookie sheet 1/2 inch apart. Bake 10 minutes or until slightly dry. Cool on wire racks.
By Robin from Washington, IA
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Easy Vegetable Soup
Ingredients
- 1 can whole new potatoes, drained and cubed
- 1 can sliced carrots, drained
- 1 can zucchini with Italian style tomato sauce
- 1 can diced tomatoes with basil, garlic, and oregano
- 1 can chicken or beef broth
Directions
Combine all ingredients in large pot. Bring to a boil; then reduce heat and simmer 3 minutes. Season to taste with salt and pepper. Serve with warm bread, if desired.
By Robin from Washington, IA
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Teriyaki Beef
Ingredients
- 3/4 lb. sirloin tip steak, cut into thin strips
- 1/2 cup teriyaki sauce
- 1/4 cup water
- 1 Tbsp. cornstarch
- 1 tsp. sugar
- 1 bag frozen oriental-style veggies
Directions
Spray large skillet with nonstick cooking spray; cook beef strips over medium-high heat 7-8 minutes, stirring occasionally. Combine teriyaki sauce, water, cornstarch and sugar; mix well. Add teriyaki sauce mixture and veggies to beef. Bring to boil; quickly reduce heat to medium. Cook 7-10 minutes or until broccoli is heated through, stirring occasionally. Serve on a bed of rice and garnish.
By Robin from Washington, IA
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Red Beans and Rice
Red Beans and Rice
Ingredients:
- 1 lb. dried red beans
- Vegetable cooking spray
- 2 1/2 cup chopped celery
- 2 cup diced onion
- 1 cup sliced green onions
- 1 cup chopped green pepper
- 4 cloves, garlic, minced
- 1 1/21 cup diced cooked lean ham
- 1 tsp. salt
- 1 tsp. red pepper
- 1 tsp. dried Italian seasoning
- 1/2 tsp. pepper
- 1 tsp. hot sauce
- 2 bay leaves
- 2 qts. water
- 4 1/2 cup hot cooked rice (cooked without salt or fat)
Directions:
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain well. Coot a Dutch oven with cooking spray; place over medium high heat until hot. Add celery, onion, green onions, green pepper and garlic; saute until tender. Add beans, ham, and remaining ingredients except rice and cook, uncovered, over medium heat, 1 hour, stirring occasionally. Remove bay leaves. Serve bean mixture over rice.
By Robin
Easy Red Beans and Rice
Ingredients
- 1 cup rice cooked (I use instant)
- 1 pound smoked sausage
- 1 14-1/2 oz. can stewed tomatoes
- 1-16 oz. can red kidney beans
- 1 /4 tsp. cayenne pepper
Directions
Cook rice. Set aside. Slice sausage into 1 inch slices and cook over medium heat about 3-5 minutes until lightly browned.
Add tomatoes and the drained and rinsed kidney beans and cayenne pepper to the sausage. Bring to a boil. Reduce heat and simmer 10 minutes. Add rice to mixture and heat additional 2 minutes until heated through.
Makes 4 servings
By IMAQT1962 from ILLINOIS
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Cheery Cherry Macaroon Bars
Ingredients
- 1 cup graham cracker crumbs
- 1 cup sugar, divided
- 1/4 cup butter, melted
- 3 3/4 cups sweetened coconut flakes
- 1/4 cup flour
- 1/4 tsp. salt
- 3 egg whites
- 1 egg, slightly beaten
- 1 cup almond extract
- 13 red or green Maraschino cherries, halved and drained
Directions
Heat oven to 350 degrees F. Lightly grease 9 inch square baking pan. Stir together crumbs, 1/4 cup sugar and melted butter. Press onto bottom of prepared pan. Bake 5 minutes. Remove from oven; leave oven on. Stir together coconut, remaining 3/4 cup sugar, flour, and salt. Add egg whites, egg, and almond extract. Spread mixture over crumb mixture, press in cherry halves. Bake 30-35 minutes or until lightly browned around edges. Cool completely in pan on wire rack. Cover, cut into bars. 25 bars.
By Robin from Washington, IA
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