ThriftyFun Recipes - Sept. 10, 2007

Thank you Robin, Connie, Margie, Kim, truerblue and Momof1 for today's recipes!

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Recipe Requests:

• Recipe For Friendly's Hot Fudge
• Recipe for Sticky Buns Using Rich's Roll Dough
• What Is Graham Flour
• Canning Your Leftover Soup

Today's Recipes:

• Finnish Pancake
• Mushroom Pita Pizzas
• Stewed Tomatoes and Onions
• Cheese and Chili Cornbread
• Lemony Apple Cider
• Peach Pie
• Snowman Cheese Ball
• Roast Your Own Green Chilies
• Homemade Shake and Bake

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Recipe For Friendly's Hot Fudge

I am looking for a recipe for the Hot Fudge they have at Friendly's Restaurants in the Northeast. I love that stuff, but live in Missouri and they don't have Friendly's out here.

Robin from Blue Eye, MO

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Recipe for Sticky Buns Using Rich's Roll Dough

I used to have a recipe years ago for making Sticky Buns using Rich's Roll Dough. The package has little balls of dough in it. You prepare it the night before, and put it in a cold oven until morning and then you bake it. It is made in a bundt pan. They come out really good. Unfortunately, I lost the recipe. Does anyone have a recipe like this? Thanks.


P.J. from Delaware

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What Is Graham Flour

Can anyone tell me what graham flour is?

I live in the United States and I don't know where to buy this.

Thank you!

smoochie from Houston, TX

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Canning Your Leftover Soup

Do you have the proper method for canning leftover soups?

Carolyn from Hampstead, NC

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Finnish Pancake

Ingredients

• 4 eggs
• 1/4 cup honey
• 3/4 tsp. salt
• 2 1/2 cups milk
• 1 cup unsifted flour
• 1/4 cup butter

Directions

Heat oven to 425 degrees F and put large 2 qt. souffle dish in for 10 minutes. Beat eggs, honey, salt and milk together. Add flour to mixture and beat until blended and smooth. Remove dish from oven and put butter in it; return to oven to melt butter. Pour in batter. Bake at 425 degrees F for 25 minutes.

By Robin from Washington, IA

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Mushroom Pita Pizzas

Ingredients

• 2 pita breads (6 inch)
• 2 cups sliced mushrooms
• 1 small red onion, thinly sliced and separated into rings
• 1/4 cup chopped green bell pepper
• 2 Tbsp. snipped fresh basil leaves or 2 tsp. dried basil leaves
• 1 cup finely shredded mozzarella cheese
• 1 Tbsp. grated Parmesan cheese

Directions

Heat oven to 425 degrees F. Split each bread into halves around edge with knife to make 4 rounds. Place rounds, cut sides up, on ungreased cookie sheet. Arrange mushrooms on bread rounds. Top with onion rings and bell pepper; sprinkle with basil and cheeses. Bake until cheese is melted, 8-10 minutes. Cut each round into 8 pieces. Note: 1 can of mushroom stems and pieces can be substituted for fresh mushrooms.

By Robin from Washington, IA

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Stewed Tomatoes and Onions

Ingredients

• 1/2 cup green pepper, chopped
• 1 small onion, thinly sliced
• 1/4 cup celery, thinly sliced
• 1 garlic clove, minced {or to taste}
• 3 cups tomatoes, peeled and coarsely chopped
• 1 Tbsp. red wine vinegar
• 2 tsp. sugar
• 1/8 tsp. pepper

Directions

In a large lightly greased skillet, heat on medium heat until hot. Add pepper, celery, onion and garlic. Saute 5 minutes or until vegetables are tender. Add tomato, vinegar, sugar and pepper. Bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring constantly.

Serves 4

By Connie from Cotter, AR

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Cheese and Chili Cornbread

Ingredients

• 3 ears fresh corn
• 1 cup yellow cornmeal
• 1 tsp. salt
• 1 1/2 Tbsp. baking powder
• 1 cup sour cream
• 3/4 cup melted butter
• 2 eggs, beaten
• 1/4 lb. Monterey Jack cheese, shredded
• 1 can green chilies

Directions

Scrape kernels from corn. Drain and rinse chilies and chop, if not tiny and fine enough already. Combine all ingredients and mix well. Bake in greased 9x9 inch pan at 350 degrees F for an hour or so until set.

By Robin from Washington, IA

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Lemony Apple Cider

Ingredients

• 1 1/2 cup chilled unsweetened apple cider
• 1 can lemon-lime pop

Directions

Mix ingredients; pour into ice-filled glasses. Garnish with lemon or apple wedges, if desired.

By Robin from Washington, IA

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Peach Pie

This is just about our favorite peach pie recipe. A dear friend in the Amish community gave it to me years ago and we have it every time the peaches are ripe.

Fill a raw pie shell half full of fresh, sliced, ripe peaches. Sprinkle 3/4 cup brown sugar evenly over peaches. Stir 2 Tbsp. flour into a cup of thick, heavy cream and pour over the peaches and sugar. Sprinkle cinnamon over the cream and bake at 350 degrees F until the peaches are soft and the custard is set, at least 40 minutes to an hour, depending on the oven and the peaches.

By Margie from Mount Vernon, Ohio

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Snowman Cheese Ball

Ingredients

• 2 c. sharp natural grated cheese
• 4 pkgs. cream cheese (8oz. each)
• 6 boiled eggs, chopped very fine
• 1/4 c. stuffed olives, chopped
• 2 T. onion, chopped very fine
• 2 t. Worcestershire sauce
• 2 t. lemon juice
• 1/8 t. thyme
• 1 T. pimento, minced
• 1 T. parsley flakes
• 1 t. salt
• 1/2 t. pepper

Directions

Using 3 pkgs. cream cheese at room temperature, mix all ingredients and frost with the other 8 oz. package of cream cheese. Make into 2 balls, one bigger than the other. Set small one on top and use your imagination to make snow man. Tip: Use red from olives for lips. Raisins could be used for buttons down the front. Olives sliced for eyes, etc. Tip: Push eggs through tea strainer to get real fine, if you wish or use a grater.

By Robin from Washington, IA

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Roast Your Own Green Chilies

This is the time of year to purchase fresh roasted green chilies, but why have someone else roast something you can do yourself so easily?

Here's how: In the evening or morning when it's cooler, wash and air dry fresh chilies. My favorite is the Anaheim variety, but this works for all of the chilies. Preheat your oven to 500 degrees. Lay the chilies across your oven rack, with 1/2 inch in between each one. Let them roast in the oven for 20-30 minutes, or until chilies are black on most of their surfaces. You can turn the chilies over halfway through the roasting. Cover cookie sheets with heat-proof plastic wrap. Using tongs place the blackened chilies on the wrapped cookie sheets. Let them steam and cool, around 30 minutes. Put the cooled pans into the freezer. After they have frozen, stack the chilies into freezer bags. Remove as needed.

The skins will slip off by simply putting the frozen chilies under hot water. The taste of these are SO much better than anything you can take out of a can. Enjoy!

Kim from Crawford, CO

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Homemade Shake and Bake

Homemade Shake and Bake I

Put corn flakes in food processor and blend until fine. Add parsley flakes, garlic powder, and grated Parmesan cheese. Dip chicken breasts in beaten egg and roll into the corn flake mix. Bake about 40 minutes.

By truerblue

Homemade Shake and Bake II

Ingredients

• 2 cups crackers or cereal (crushed)
• 2 cups flour
• 1 Tbsp. sugar
• 1 Tbsp. paprika
• 1 Tbsp. seasoning salt

Directions

By Momof1 from Wilkesboro, NC

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