ThriftyFun Recipes
Volume Two, Number 135, July 19, 2006
http://www.ThriftyFun.com
Hello,
Thank you Robin, Margie, Sherry, Renee, Annette, Doggy, Anna and cookiemom1 for today's recipes!
Thanks for reading,
Susan
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Today's Recipes:
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Recipe Requests
Recipe for Making Bisquick
Does anyone have a recipe for making Bisquick?
Nicole from Chicago
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Freezing Baking Soda and Baking Powder
Does anyone know this information? Can I freeze baking powder and/or baking soda without any ill affect on my end baking product?
S. Walle from Duncanville, TX
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Nacho Cheese Recipe That Doesn't Use Velveeta
I am looking for a nacho cheese recipe, that doesn't use Velveeta cheese. Can someone help me find one? I am looking for one like the kind you can get on your nachos at a restaurant or the kind that pumps out of the thing at the gas stations. Thanks,
Jen from EauClaire, WI
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Spreadable Cheese Recipe (Like Kaukauna)
I love to eat spreadable cheddar on crackers, like Kaukauna, but it is so expensive. Does anyone know a way to make this stuff from hard cheddar cheese?
Nicole from Chicago
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Bran Muffin Recipe
I am on the hunt for a bran muffin recipe - the easier the better!
Jessica from Sussex, WI
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Today's Recipes
Lemon-Watercress Butter Sauce
Ingredients
- 1/2 cup unsalted butter
- 2 shallots, minced
- 1 tsp. flour
- 1 bunch watercress, rinsed, patted dry, tough stems removed
- 1/4 cup fresh lemon juice
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. salt
Directions
In large skillet, over medium heat, melt butter. Add shallots; saute' 2 minutes. Stir in flour until blended; cook 1 minute. Add half the watercress; saute' briefly, just until wilted. Place sauteed watercress mixture in blender; add remaining watercress, lemon juice, pepper, and salt. Puree; serve immediately.
By Robin from Washington, IA
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Chocolate Sponge Cake
Ingredients
- 1 cup flour
- 1/3 cup cocoa
- 1/2 tsp. baking powder
- 1 cup sugar
- 6 egg yolks
- 1/4 cup water
- 1 tsp. vanilla
- 6 egg whites
- 1/2 tsp. salt
- 1/2 tsp. cream of tartar
- 1/2 cup sugar
Directions
In small bowl, combine and beat well the flour, cocoa, baking powder, 1 cup sugar, egg yolks, water and vanilla. In a large bowl, beat until stiff, egg whites, salt and cream of tartar. Gradually add the 1/2 cup sugar. Continue beating until very stiff. Then fold chocolate mixture into egg white mixture. Turn into tube pan. Bake at 325 degrees F for 1 hour.
By Robin from Washington, IA
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Roasted Tomato Salsa
Ingredients
- 4 medium ripe tomatoes
- 1/4 cup roasted red pepper, finely chopped
- 2 jalapenos, stemmed, seeded, finely chopped
- 1 large clove garlic, crushed
- 2 Tbsp. chopped fresh cilantro
- 1 tsp. grated lime zest
- 1/2 tsp. salt
- 1 Tbsp. fresh lime juice
- 1 Tbsp. olive oil
Directions
Roast tomatoes; Place tomatoes on rack in broiler pan; broil 4 inches from heat for 5 minutes. Turn; roast 5 minutes more. Cool 10 minutes. Peel away charred skin; halve and core tomatoes. Squeezing slightly, remove seeds and liquid. Chop tomatoes; place in medium bowl. Ad chopped red pepper and jalapenos, garlic, cilantro, zest, salt, lime juice, and oil; mix well. let stand 1 hour to allow flavors to blend. Or store, covered, in refrigerator; to serve, warm to room temperature.
By Robin from Washington, IA
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Egg Salad Sandwich
Mash 6 hardboiled eggs (or more) with potato masher. Add what you may want of Kraft Sandwich Spread, start with less as you mix. You can always add more. Great for lunch.
By hamp2468 (Sherry) from Valdosta, GA
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Smooth Jell-O Pops
Very economical - and tasty!
Ingredients
- 1 package (3 oz.) Jell-O Gelatin (any flavor)
- 1 envelope Kool-Aid instant Soft Drink Mix (any flavor)
- 1 cup sugar
- 2 cups boiling water
- 2 cups cold water
Directions
Dissolve Jell-O gelatin, instant soft drink mix, and sugar in boiling water. Add cold water. Pour into ice cube trays or small paper cups. Insert wooden sticks, cut straws or small plastic spoons for handles diagonally in each ice cube section or at an angle in molds or cups. (If desired, pops may be partially frozen before handles are inserted.) Freeze until firm -- 2 to 3 hours. Makes 20 to 24 pops.
By Renee Klevenhagen from Slatedale, PA
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Quick and Easy Bean Soup
This recipe is for two but can be multiplied easily.
Combine one can of Navy beans (including liquid), one half can water, one scant teaspoon of bouillon, pepper to taste. Heat to simmer. Add desired amount leftover meat, sausage, or cooked bacon.
I've tossed in leftover corn, green beans, assorted cooked veggies. You can thicken this with a little corn starch or flour slurry.
It's very forgiving, and only takes a moment to turn assorted leftovers into something hearty and satisfying
By Doggy from TX
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Seven Can Soup
This is a yummy, hearty soup. It's all in the can. Great for those evenings when you're rushed to put dinner on the table.
Ingredients
- 2 cans Ro-tel tomatoes
- 3 cans Ranch-style beans
- 2 cans minestrone soup
Directions
Put all together in a pot on the stove. Heat, stir and serve with crackers or cornbread. Enjoy!
By cookiemom1 from Gilmer, TX
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Barbecue Sandwiches
This is a good recipe for BBQ sandwiches. You will need a package of boneless pork ribs, a couple onions, 1 bottle of BBQ sauce and a Tbsp. of Liquid Smoke. Put in crock pot and when done (8 hours), take out and chop up for BBQ sandwiches.
By Annette in East TX
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Frosty Freeze Pie
Ingredients
- 1 package cream cheese, softened
- 1 jar marshmallow creme
- 1 cup lime, orange, or raspberry sherbet, softened
- 2 cups thawed Cool Whip, or generic brand
- 1 prepared chocolate crumb crust
Directions
Combine cream cheese and marshmallow creme, mixing at medium speed on electric mixer until well blended. Add sherbet; mix well. Fold in whipped topping. Pour into crust; freeze until firm.
By Robin from Washington, IA
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Zucchini Parmesan
Ingredients
- 4 cups thinly sliced zucchini
- 1 tbsp. water
- 1 tsp. salt
- 3 tbsp. grated parmesan cheese
- 1 small onion, chopped
- 2 tbsp. margarine
- Freshly ground pepper
Directions
Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8
By Anna from Fort Wayne
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