ThriftyFun Recipes - April 9, 2007

Thank you Robin, Harlean and Gloria for today's recipes!

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Recipe Requests:

• Finding Ripe Mangos
• Freezing Gooey Butter Cakes
• Improving Generic Iced Tea Flavor

Today's Recipes:

• Pepper Steak
• Pasta With Light Alfredo Sauce
• Hot Salmon Dip
• Sour Cream Biscuits
• Orange Jewel
• Cherry Cobbler
• Roasted Vegetables Roma
• Gloria's Grilled Tuna And Cheese Sandwich - Italian Style
• Praline Sweet Potatoes and Apples
• Pumpkin Chiffon Torte

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Finding Ripe Mangos

I am a homemaker for elderly people: housecleaning, shopping, etc. I have a client that likes mango's and I need to know how to tell when they are ripe? I have no idea, as I don't eat or use them. Thank in advance for help on this. I want to make sure I get her the ripest one I can for her.

jmz2005 from Illinois

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Freezing Gooey Butter Cakes

Does anyone know if Paula Deen's Gooey Butter Cakes freeze well? I need to make one for an event and would like to make it ahead of time.

Cheryl from Rehoboth, DE

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Improving Generic Iced Tea Flavor

I bought a generic version of Crystal Light iced tea and discovered the taste is not to my liking. Can Thrifty Fun readers suggest anything tasty I can add to this mix to improve the taste? I am open to any suggestions! Thank you!

Toriin from PA

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Pepper Steak

Ingredients

• 1 lb. boneless beef top sirloin steak, well trimmed and cut in 3/4 inch thick pieces
• 2 Tbsp. vegetable oil, divided
• salt and pepper, to taste
• 2 green peppers, sliced
• 1 medium onion, chopped
• 1 garlic cloves, pressed
• 1 cup beef broth
• 1/4 cup water
• 1 1/2 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 1 can whole tomatoes; drained and chopped (14 oz.)
• hot cooked rice or noodles

Directions

Cut steak in half and then crosswise into 1/8 inch thick strips. In large nonstick skillet, heat 1 Tbsp. of the oil over medium high heat. Add beef; cook and stir 2-3 minutes or until browned. Remove from skillet with slotted spoon; season with salt and pepper and set aside. In same skillet over medium high heat, heat remaining 1 Tbsp. oil. Add bell peppers, onion and garlic; cook and stir 2-3 minutes or until tender. In medium bowl, combine broth, water, cornstarch and soy sauce. Add soy sauce mixture and tomatoes to skillet. Cook, stirring constantly, until sauce boils and thickens. Return beef to skillet; cook until heated through. Serve over rice.

By Robin from Washington, IA

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Pasta With Light Alfredo Sauce

Ingredients

• 1 lb. fettuccini or linguine, uncooked
• 1 1/2 Tbsp. butter, melted
• 3 garlic cloves, minced
• 1 1/2 Tbsp. flour
• 2 cup skim milk
• 3 Tbsp. light cream cheese
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. chopped fresh parsley

Directions

Cook pasta according to package directions; drain and keep warm. Meanwhile, in large saucepan, melt butter over low heat. Add garlic; cook and stir 30 seconds. Blend in flour; cook and stir 1 minute. Gradually whisk in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat; stir in cheeses and parsley until cheeses melt. Toss with fettuccini.

By Robin from Washington, IA

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Hot Salmon Dip

Ingredients

• 1 package cream cheese, softened
• 1/2 cup mayonnaise
• 1 Tbsp. prepared horseradish
• 1 tsp. dill weed
• 1 tsp. Worcestershire sauce
• 1 can salmon, drained
• 1/4 cup chopped red pepper
• 1/4 cup chopped green pepper

Directions

Preheat oven to 375 degrees F. In large bowl, combine cream cheese and mayonnaise; mix well. Blend in horseradish, dill weed and Worcestershire sauce. Stir in salmon, peppers and green onion. Place mixture in 8 or 9 inch pie plate. Bake 20-25 minutes or until heated through. Serve with chips or crackers.

By Robin from Washington, IA

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Sour Cream Biscuits

Here is a great biscuit recipe, low fat and quick and easy to make. Light Sour cream works well with these. We had them for supper tonight.

Ingredients

• 1 cup self-rising flour
• 1/4 tsp. baking soda
• 3/4 cup sour cream
• 2 tsp. canola or olive oil

Directions

In a bowl, combine flour and baking soda. Add sour cream and oil; stir just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-inch biscuit cutter. Place on a greased baking sheet. Lightly spray tops with nonstick cooking spray. Bake at 425 degrees F for 10-12 minutes or until golden brown. Yield: 6 biscuits.

I would also like to invite y'all to my new Yahoo Group: Healthy Tips. A place to exchange recipes and tips to improve your health. If you find something that works, let's share. Health and weight problems need lifestyle changes, and we can all use a little help and support. I'd love to have you join this group and share with us if you have any recipes or tips that work for you.

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By Harlean from Arkansas

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Orange Jewel

Ingredients

• 1 can (6oz.) frozen orange juice concentrate, thawed
• 1 cup milk
• 1 cup cold water
• 1 pint vanilla ice cream
• 1/2 cup sugar
• 1 tsp. vanilla
• 10 ice cubes

Directions

Combine all ingredients except ice cubes in blender container; blend until smooth. Add ice cubes; blend until thickened. Serve immediately.

By Robin from Washington, IA

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Cherry Cobbler

Ingredients

Fruit Filling

• 2 cans (16oz. each) pitted sour cherries, undrained
• 3/4 cup sugar
• 2 Tbsp. cornstarch
• 1/8 tsp. almond extract

• 1 cup flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup cold butter or margarine
• 1 egg
• 1/2 cup milk

Directions

Preheat oven to 400 degrees F. For fruit filling, drain cherries, reserving 1 cup liquid. In medium saucepan, combine sugar and cornstarch; stir in reserved cherry liquid. Bring to a boil over medium high heat, stirring constantly until thickened and clear. Reduce heat to medium ; boil 1 minute. Stir in cherries and almonds extract; pour into 8 inch square baking dish.

For topping, combine flour, sugar, baking powder and salt in large bowl. Using pastry blender, cut in butter until mixture resembles coarse crumbs. In small bowl, whisk egg and milk. Add to dry ingredients; stir until dry ingredients are just moistened. Drop rounded tablespoonfuls of dough onto cherry mixture.

Bake 25-30 minutes or until topping is golden brown. Serve warm topped with sweetened whipped cream, if desired. Note: Two cans cherry pie filling may be substituted for the sour cherries. Omit the 3/4 cup sugar and cornstarch in the filling and proceed as recipe directs.

By Robin from Washington, IA

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Roasted Vegetables Roma

Ingredients

• 8 oz. large fresh mushrooms, halved
• 2 large zucchini, cut into 1 inch slices and halved
• 1 large green or red bell pepper, cut into 1 inch pieces
• 1 small onion, cut into 1/4 inch slices, rings separated
• 3 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 tsp. dried basil leaves
• 1 tsp. dried oregano leaves
• 1/2 tsp. salt (opt.)
• 1/4 tsp. pepper
• 2 large tomatoes, each cut into 8 wedges

Directions

Preheat oven to 425 degrees F. In large jellyroll pan, combine mushrooms, zucchini, bell pepper and onion. In small bowl, combine oil, garlic, basil, oregano, salt and pepper. Pour mixture over veggies; toss to coat. Bake 15 minutes. Stir in tomatoes. Bake 5-10 minutes longer or until veggies are tender.

By Robin from Washington, IA

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Gloria's Grilled Tuna And Cheese Sandwich - Italian Style

Ingredients

• 1 can of tuna (your choice in water or oil)
• 3 tsp. mayo
• 2 minced stalks of celery
• 2 tbl. minced fresh parsley
• salt and peper to taste
• 1 small diced tomato
• 1/2 carrot shredded
• 1/2 red bell pepper minced
• 4tbl. grated parmesan cheese
• 1 slice of fontina cheese for each sandwich
• your choice of bread

Directions

In a large bowl, mix in all ingredients but the slice of cheese and, of the course, the bread. Taste it for enough flavor. You could spice it up with red pepper flakes (optional). Heat up either your waffle iron or electric skillet. Generously spread margarine on the outer sides of the bread and make your sandwiches. When the appliance is hot enough, grill your sandwiches. This is great during Lent or on a night when you really don't feel like cooking. I serve it with my homemade minestrone soup. It's one of our favorites. Hope you enjoy it like we do. I like to serve it either on sliced french bread or a nice crusty roll (where you need at least 2 slices of fontina cheese). Bon appetito!

By Gloria from San Francisco, CA

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Praline Sweet Potatoes and Apples

Ingredients

• 1/4 cup butter or margarine
• 3 medium sweet potatoes, peeled and sliced 1/4 inch thick
• 1/4 cup packed brown sugar
• 1/4 cup chopped pecans
• 1/4 tsp. cinnamon
• 1/8 tsp. salt
• 2 apples, peeled, cored and sliced

Directions

In 10 inch skillet, melt butter over medium heat. Add sweet potatoes; cover and cook over medium heat 5 minutes. Turn slices over. Reduce heat; cover and cook 5 minutes longer. Remove potatoes from skillet. Stir in sugar, pecans, cinnamon and salt. Return potatoes to skillet with apples; mix lightly to coat. Cook, stirring occasionally, 5 minutes or until potatoes and apples are glazed and tender.

By Robin from Washington, IA

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Pumpkin Chiffon Torte

Ingredients

Crust

• 20 gingersnap cookies, finely crushed
• 1 Tbsp. butter or margarine, softened

• 1/2 cup milk
• 2 envelopes unflavored gelatin
• 1/2 cup sugar
• 1 can pumpkin
• 1 container frozen light whipped topping, thawed
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. cloves

Directions

For crust, combine cookie crumbs and butter in medium bowl; press onto bottom of greased 10 inch springform pan fitted with flat bottom. For filling, pour milk into large microwave-safe bowl. Microwave on high 30-45 seconds or until very warm. Sprinkle gelatin over milk; whisk until gelatin is dissolved. Stir in sugar. Add pumpkin, whipped topping, salt, cinnamon, ginger and cloves; whisk until smooth.

Pour filling over crust; refrigerate at least 30 minutes or until center is set. Loosen torte from rim of pan; remove rim.

By Robin from Washington, IA

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