ThriftyFun Recipes
Volume One, Number 3, June 6, 2005
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Hello,
Welcome to all the new subscribers. Thank you Teresa and Robin for today's recipes.
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Recipe Requests
Chocolate and Butterscotch Scone Recipe
The other day, I tried a scone that was delicious, and would like to find a recipe. I have searched the recipes sites, but to no avail! The scone had chocolate and butterscotch chips in it, and had a glaze. Yummy! Anyone know of this type? Thanks!
Pam
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Low Fat Recipes
I was wondering if anyone had any low fat, low calorie dishes to share.
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Contest ends July 15, 2005
Today's Recipes
Teresa's Baked Potatoes
Preheat Oven to 350
Get 2 or more baking potatoes. Tear off aluminum foil pieces for each potato and set the potatoes on them. Then slice open part way. Put butter in the middle along with salt, pepper and parmesan cheese. Then close up potatoes. Then wrap the potatoes in the aluminum foil pieces and put them in a pan lined with aluminum foil.
Bake 1 hour or until tender. When ready to eat, open them carefully and put them on the plate. Add some sour cream and that's it. They are so tender. My husband loves them.
Teresa Cangiano from Orlando, FL.
But, now lives in Arcadia, FL.
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Orange Glazed Carrots
Ingredients:
- 2 Tbsp. butter or margarine
- 3 Tbsp. brown sugar
- 3 Tbsp. orange juice
- 1 tsp. grated lemon rind
- 1/8 tsp. salt
- 1 lb. carrots, scraped and thinly sliced
Ingredients:
Place butter in a 1qt. casserole; microwave at high 50 seconds or until melted. Add brown sugar and next 3 ingredients, stirring well. Add sliced carrots; cover with lid. Microwave at high 6-8 minutes or until tender, stirring after 3 minutes. Use a slotted spoon to serve.
By Robin
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Mediterranean Salad
Ingredients:
- 1 head romaine lettuce, torn into bite size pieces
- 1 pkg. feta cheese, crumbled
- 1/2 cup seedless green grape halves
- 1/2 cup pine nuts, toasted
- 1/2 cup olive oil
- 1/4 tsp. pepper
- Dash salt
Ingredients:
Combine lettuce, feta cheese, grape halves, and toasted pine nuts in a large bowl; set aside. Combine olive oil, vinegar, and seasonings in a jar; cover tightly, and shake vigorously. Pour over salad, and toss gently.
By Robin
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Eggplant Salad
Ingredients:
- 1 large eggplant
- 1 large tomato, peeled and chopped
- 1 garlic clove, crushed
- 1/2 cup finely chopped onion
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. olive oil
- 1 tsp. dried whole marjoram
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 6 small tomatoes, cored
- Lettuce leaves
- 18 pitted ripe black olives
Ingredients:
Pierce eggplant with a fork several times, and bake at 350 degrees for 1 hour. Let cool to touch; peel and chop eggplant into 1/2 inch cubes. Add chopped tomato and next 8 ingredients, stirring well. Chill. Cut each tomato into 4 wedges, cutting only halfway through tomato. Gently spread wedges, and place a spoonful of eggplant mixture into tomatoes. Place on lettuce leaves and garnish with olives.
By Robin
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Yellow Birds
Ingredients:
- 1 can frozen orange juice, concentrate, thawed and undiluted
- 2 1/4 cups water
- 1 1/2 cups pineapple juice
- 3/4 cup ripe, smashed bananas
Ingredients:
Combine all ingredients in blender and blend until frothy. Stir well. Serve over ice.
By Robin
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Pineapple Strawberry Float
Ingredients:
- 1 can crushed, unsweetened pineapple, drained
- 1/2 cup mashed fresh strawberries
- 1 quart strawberry soda, chilled and divided
- 1 quart vanilla ice cream, divided
Ingredients:
Combine pineapple, strawberries, 1 cup strawberry soda, and 1/2 cup vanilla ice cream in blender; process until mixture is smooth. Divide mixture evenly into 6 glasses. Add one scoop of ice cream and 1/2 cup soda to each glass. Serve immediately.
By Robin
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Peach Petals
Ingredients:
- 1 pkg. frozen sliced peaches, partially thawed
- 1 can frozen lemonade concentrate, undiluted (6 oz.)
- 1/2 cup water
- Ice cubes
Ingredients:
Combine first 4 ingredients in a blender; process until smooth. Add enough ice cubes to bring mixture to the 5 cup level. Process until smooth. Serve immediately.
By Robin
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Frosty Lime Fizz
Ingredients:
- 1 1/2 cups pineapple juice, chilled
- 1/3 cup lime juice
- 1/3 cup sugar
- 1 quart lime sherbet, divided
- 3 1/2 cup lemon lime carbonated beverage, chilled
Ingredients:
Combine first 3 ingredients in blender and process until blended. Add 2 cup lime sherbet to pineapple juice mixture; process until smooth. Pour 1/2 c.. pineapple lime mixture into each of 7 glasses. Add one scoop of sherbet and 1/2 cup lemon line carbonated beverage to each glass. Serve immediately.
By Robin
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Banana Blueberry Smoothie
Ingredients:
- 2 bananas, sliced and frozen
- 1 cup frozen blueberries
- 1 carton plain low-fat yogurt
- 1/2 cup milk
- Ice cubes
Ingredients:
Combine first 4 ingredients in container of an electric blender. Add enough ice cubes to bring mixture to 4 cup level. Blend until mixture is smooth, and serve immediately.
By Robin
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Toasted Coconut Pie
Ingredients:
- 3/4 cup sugar
- 3/4 cup light corn syrup
- 3 eggs, beaten
- 1/8 tsp. salt
- 1 tsp. vanilla extract
- 2 cups flaked coconut, toasted
- 1 unbaked 9 inch pastry shell
Ingredients:
Combine first 5 ingredients; stir in coconut. Pour mixture into pastry shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30 minutes, shielding pie with aluminum foil the last 10 minutes.
By Robin
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