ThriftyFun Recipes - Sept. 26, 2007

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Recipe Requests:

• Canning Pimentos From Green Pepper

Today's Recipes:

• Egg Breakfast Sandwich
• Pumpkin Bread
• Super Stew
• Honey Dressing
• Sweet Noodle Kugel
• Cream of Asparagus or Broccoli Soup
• Hot Fruit Compote
• Parmesan Crisps
• Butter Pecan Turtle Bars

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Canning Pimentos From Green Pepper

I need a recipe for canning Pimentos from Green pepper.

Rose from Crossville, TN

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Egg Breakfast Sandwich

Cut both ends out of an empty, clean tuna can. Spray with cooking spray, place on a skillet, hold down and fill with a beaten egg. You can add diced ham, cheese, vegetables, etc. Cook on low-med heat until firm. Run a knife around inside edges of can to loosen the egg, and remove can. Flip egg over to cook other side. Serve as a sandwich ("Egg McMuffin") using toast, English muffin, or homemade biscuit.

By MOMOF1 from WILKESBORO, NC

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Pumpkin Bread

Ingredients

• 3 1/2 cups flour
• 3 cups sugar
• 1 1/2 tsp. salt
• 2 tsp. soda
• 1 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 2/3 cup water
• 4 eggs
• 1 cup pumpkin
• 1 cup oil
• 1 cup raisins (opt.)
• 1 cup chopped nuts (opt.)

Directions

Sift dry ingredients into large bowl. Add water, eggs, pumpkin, oil, raisins and pecans. Stir well. Grease and flour 3 or 4 coffee cans (1lb. size). Fill cans 2/3 full of batter. Bake at 350 degrees F for 1 hour or until done. Makes 3 loaves.

By Robin from Washington, IA

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Super Stew

Ingredients

• 2 cups water
• 1 lb. tomatoes, chopped
• 1 cup sliced carrots
• 2/3 cup sliced green pepper
• 1 onion, chopped
• 1/4 cup chopped celery
• 1 clove garlic, minced
• 2 tsp. salt
• 1/2 tsp. oregano
• 1/4-1/2 tsp. sweet basil
• 15 oz. can garbanzo beans, drained
• 1 1/2 cup cooked noodles
• 1 cup sliced zucchini
• 1/3 cup chopped parsley

Directions

Simmer all ingredients, except last 4 for 30 minutes. Add remaining ingredients and simmer an additional 15 minutes.

By Robin from Washington, IA

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Honey Dressing

Ingredients

• 2/3 cup sugar
• 2 tsp. paprika
• 5 Tbsp. lemon juice
• 2 Tbsp. vinegar
• 1 tsp. celery salt
• 1 tsp. dry mustard
• 2/3 cup honey
• 2 cups salad oil

Directions

Mix in order given. Slowly pour in salad oil. Beat with electric beater until stiff, about 6-10 minutes. Good on fruit salads.

By Robin from Washington, IA

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Sweet Noodle Kugel

Ingredients

• 1 (12 oz.) package medium egg noodles
• 4 eggs
• 3/4 cup granulated sugar
• 1 Tbsp. vanilla extract
• 1 (16 oz.) container cottage cheese
• 1 (8 oz.) container sour cream
• 1 cup milk
• 1/2 stick (1/4 cup) butter, melted and cooled
• 1 cup chopped apple (optional)
• 1 cup raisins (optional)
• ground cinnamon for sprinkling

Directions

Cook egg noodles until done and drain. Beat the eggs and mix well with sugar. Add vanilla and mix well, then the cottage cheese, sour cream, milk, and the butter. Add the cooked noodles (and apples or raisins, if you choose to use them), and stir until well combined. Pour mixture into a 9x13-inch baking dish and sprinkle with cinnamon. Bake at 350 degrees F. (180 degrees C) for one hour. Cool for about 10 minutes., then slice into desired portions.

Makes approx. 18 servings

By Connie from Cotter, AR

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Cream of Asparagus or Broccoli Soup

Ingredients

• 2 packages. frozen asparagus or broccoli spears (10oz.)
• 1/2 cup butter
• 2 Tbsp. grated onion
• 1/3 cup flour
• 1 1/2 tsp. salt
• dash pepper
• 6 cup milk
• 1 cup half and half
• 2 chicken bouillon cubes
• parsley
• paprika

Directions

Cook asparagus or broccoli as directed on package; drain, measuring liquid. Add water to liquid to make 1/2 cup. Puree asparagus or broccoli, with measured liquid, in electric blender. Melt butter in saucepan. Add onion and saute' 1 minute. Blend in flour, salt and pepper. Gradually stir in broccoli or asparagus mixture, milk and cream. Add bouillon cubes. Cook and stir over low heat until soup is thickened. Garnish with parsley and dash of paprika. Soup may be refrigerated and reheated before serving. Additional milk may be added to thin soup, if needed.

By Robin from Washington, IA

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Hot Fruit Compote

Ingredients

• 1 can pineapple chunks
• 1 lb. dried pitted prunes
• 1 lb. dried apricots
• 2 cans cherry pie filling
• 1 cup brown sugar

Directions

Drain pineapple and reserve juice. Arrange fruit in strips, rows or circles, depending on shape of your container. Make 1 layer of fruit, then spread it with cherry pie filling. Make second layer of fruit. Mix 1 cup brown sugar in 3/4 cup pineapple juice. Pour over fruit. Bake in 350 degrees F oven until warm.

By Robin from Washington, IA

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Parmesan Crisps

Ingredients

• 1/2 cup butter
• 1/2 cup grated Parmesan cheese
• 1 cup flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder

Directions

Cream butter until soft. Mix until well blended. Add flour, which has been sifted with baking powder and salt. Roll thin on a lightly floured board. Cut into 1 inch diameter rounds. (Wesson oil cap is the right size to measure with.) Place on baking sheet and bake at 375 degrees F for 8-10 minutes or until slightly brown. Cool. Put crisps together with filling.

Filling Ingredients

• 2 Tbsp. butter
• 1/4 cup Parmesan cheese
• 2 Tbsp. cream

Filling Directions

Cream butter, blend in cheese and cream. Mix well until blended.

By Robin from Washington, IA

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Butter Pecan Turtle Bars

Ingredients

• 2 cups flour
• 1 cup brown sugar
• 1/2 cup margarine
• 1/4 tsp. butter flavoring
• 1 cup whole pecans
• 2/3 cup butter
• 1/2 cup brown sugar
• 1/4 tsp. brown sugar flavoring
• 1 cup milk chocolate chips

Directions

Mix flour, 1 cup brown sugar, 1/2 cup margarine, and butter flavoring until crumbly. pat in 9x13 inch ungreased pan. Sprinkle pecans on top. Mix 2/3 cup butter, 1/2 cup brown sugar and brown sugar flavoring in heavy pan over medium heat. Boil one minute stirring constantly. Pour evenly over pecans and crust. Bake at 350 degrees F for 18-22 minutes or until caramel is bubbly. Remove from oven and sprinkle chocolate chips on top. Cool before cutting.

By Robin from Washington, IA

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