ThriftyFun Recipes - February 7, 2008

Thank you Robin, Laura, Connie and Gary for today's recipes!

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Today's Recipes:

• Party Broccoli
• Heart-Shaped Scones
• Sweet-Sour Cole Slaw
• Nacho Dip
• Ricotta Cake
• Zucchini Casserole
• Chili Macaroni
• Hawaiian Pineapple Cake

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Party Broccoli

Ingredients

• 2 Tbps. butter
• 2 Tbsp. minced onion
• 1 1/2 cup sour cream
• 2 tsp. sugar
• 1 tsp. vinegar
• 1/2 tsp. poppy seeds
• 1/2 tsp. paprika
• 1/2 tsp. salt
• dash cayenne pepper
• 1 bunch broccoli, cooked and drained or 2 pkg. frozen broccoli
• 1/2 cup chopped cashew nuts

Directions

Melt butter in saucepan. Add onion and saute'. Remove from heat and stir in sour cream sugar, vinegar, poppy seeds and spices. Arrange broccoli on a platter. Top with sauce and sprinkle with cashews.

By Robin from Washington, IA

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Heart-Shaped Scones

Ingredients

• 3 cups flour
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1/2 lb (2 sticks) butter
• 1/4 cup. sugar
• 3 eggs
• 1/3 cup milk or plain yogurt
• 1/2 cup dried cranberries

Directions

Preheat oven to 350 degrees F. Mix flour, baking powder and salt in a bowl. Add sugar and melted butter. Beat till creamy, let mixture cool. Add eggs and milk or yogurt, and mix till blended.

Scoop dough on wax paper, flatten slightly by hand to about 1/2 inch thickness and cut with heart-shaped cookie cutters. Place 2 inches apart on ungreased cookie sheet. Bake 20 minutes.

By Laura from Long Beach, CA

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Sweet-Sour Cole Slaw

Salad

• 1 large cabbage, shredded
• 1 large onion or carrot
• 1 1/2 green pepper
• 1 cup sugar

Dressing

Boil together for 4 minutes:

• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1 tsp. celery seed
• 1 cup cider vinegar
• 1 cup salad oil

By Robin from Washington, IA

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Nacho Dip

Ingredients

• 1 pkg. cream cheese (8oz.)
• 1 pkg. taco seasoning
• about 1/2 head shredded lettuce
• finely diced tomato
• 2-3 oz. shredded cheddar cheese
• 1 bag Nacho cheese-flavored chips
• 1 bag corn chips

Directions

Mix together the cream cheese and taco seasoning. Spread on glass pie plate. Put a layer of shredded lettuce on top; then sprinkle with diced tomato; sprinkle with cheese. Use the chips to dip with.

By Robin from Washington, IA

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Ricotta Cake

Ingredients

• 1 pkg. Duncan yellow Butter Cake Mix

• 1 lb. ricotta cheese
• 3 eggs
• 1\2 cup sugar
• 2 tsp. vanilla

Directions

Follow cake mix directions pour into a 13x9x2 inch pan. Then mix the filling ingredients (add one egg at a time) and pour over batter. Bake according to box direction. When cool, sprinkle with powdered sugar.

By Gary from NJ

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Zucchini Casserole

Zucchini Casserole I

Ingredients:

• 4 cups zucchini (grated)
• 3 eggs (beaten)
• 1/4 cup onion (chopped)
• 1 can cream of mushroom soup
• 1/3 cup milk
• 1 cup Velveeta (cut small)
• 1/2 cup Miracle Whip
• 1 stick margarine (melted)
• 1 pkg. Stove Top Stuffing

Directions:

Mix all together. Place in 9x13 inch pan. Bake 30 minutes at 350 degrees F.

By Robin

Zucchini Casserole II

Ingredients:

• 3 cups grated zucchini
• 1-1 1/2 cup cracker crumbs
• 2 eggs (beaten)
• 1/4 cup grated onion
• 1 cup grated cheese

Directions:

Peel zucchini, grate. Mix all ingredients and bake in a greased 9x13 inch pan at 350 degrees for 45 minutes to 1 hour.

By Robin

Easy Zucchini Casserole

Ingredients:

• 1 zucchini
• 1 onion
• 1 can cream of mushroom soup
• 6 slices cheese
• salt to taste
• 1 cup buttered bread crumbs

Directions:

Slice squash into butter 1 1/2 qt. baking dish. Add salt. Pour soup over squash. Add diced onion. Sprinkle with bread crumbs and arrange cheese slices over top. Or used crushed potato chips (barbecued) instead of bread crumbs. Bake at 350 degrees F. for 30 minutes.

By Robin from Washington, IA

Zucchini Casserole III

Ingredients

• 1/2 stick margarine
• 1 lb. hamburger
• 1 cup white crackers, crushed
• 1 small. onion, chopped
• 1-2 zucchini, sliced thin
• 1 can cream of celery soup
• Velveeta cheese slices

Directions

By Robin from Washington, IA

Zucchini Casserole IV

• 1/2 stick butter or margarine
• 1 med. zucchini, shredded
• 1 chopped onion

• 1 can cheddar cheese soup
• 1 can cream of mushroom soup
• 1 can milk
• 1/8 cup water
• 1 cup Minute Rice

By Robin from Washington, IA

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Chili Macaroni

Ingredients

• 1/3 cup uncooked elbow macaroni
• 1/3 pound lean ground beef
• 1/4 cup chopped onion
• 1 cup canned diced tomatoes
• 3/4 cup tomato juice
• 3/4 cup canned kidney beans, rinsed and drained
• 1 small garlic clove, minced
• 3/4 tsp. chili powder
• 1/8 tsp. salt
• 1/8 tsp. dried oregano
• 1/8 tsp. pepper
• 2 Tbsp. sweet pickle relish

Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato juice, beans, garlic, chili powder, salt, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Drain macaroni; add to beef mixture. Stir in pickle relish and heat through.

Yield: 2 servings

Source: Taste of Home magazine.. Cooking for Two

By Connie from Cotter, AR

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Hawaiian Pineapple Cake

Ingredients

• 1 yellow cake mix
• 1 can crushed pineapple (20 oz., drained)

• 1 package cream cheese (8 oz.)
• 1 instant vanilla pudding (3 oz.)
• 1 cup cold milk

• 2 cups light Cool Whip
• coconut or chopped nuts

Directions

Bake cake as directed in 9x13 inch pan. Cool cake. Punch large holes in cake with wooden spoon handle. Spread drained pineapple over top. Combine topping 2 and beat. Spoon over topping 1. Refrigerate. Cut in squares.

By Robin from Washington, IA

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