ThriftyFun Recipes
Volume One, Number 144, November 25, 2005
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Hello,
Thanks to Robin, Kathy, and Valery for today's recipes. I hope
all of you in the U.S. had a wonderful Thanksgiving Day. We had a
nice once with my children and grandchildren, my sister and
brother-in-law. I ate too much. For those of you who haven't
read Doggy's poem (it's very appropriate for today and a good
laugh), here's a link:
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Susan
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Recipe Requests
Cajun Crab Dip
Does anyone have a recipe for Cajun Crab Dip they would like to share?
I had it recently at Tom Thumb Grocery store. Very tasty. Needs to have less additives.
Thanks,
Holly from Richardson, TX
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Today's Recipes
Turkey and Rice Soup
Ingredients:
- 2 1/2 cups turkey, cooked and diced
- 1 can cream of chicken soup
- 1 6-ounce box long-grained rice
- 2 cups celery, sliced
- 1/2 cup onion, diced
- 1 cup carrots, grated
Directions:
In a large saucepan, combine all ingredients with 6 cups of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.
By Kathy
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Pork Taco Dip
Ingredients
- 1 lb. ground pork
- 1 lb. Velveeta cheese
- 1 can Hormel chili without beans
- 1 can green chilies
Directions
Brown pork; stir in cheese until melted. Add remaining ingredients, heat through. Serve warm with chips.
By Robin from Washington, IA
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Mashed Potatoes and Ham Bake
Thanksgiving Leftovers Recipe.
Ingredients:
- 2 cups mashed potatoes
- 2 tablespoons mustard
- 2 cups ham, cubed
- 1/2 cup cottage cheese
- 1 cup cheddar cheese, grated
Directions:
Preheat oven to 350 degrees. In a medium-sized bowl, mix mashed potatoes and mustard. Spread potato mixture in the bottom of a greased 8-inch square baking pan. Arrange ham on top of potatoes. In a small bowl, mix cottage cheese and cheddar cheese. Spread over ham. Bake until mixture is heated through, about 30 minutes.
By Kathy
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Green Turkey Chili
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups, cooked, shredded turkey
- 3 tablespoons cumin
- 3 tsp oregano
- 1 1/2 tablespoons chili powder
- 2 cans chopped green chiles, drained
- 2 cups chicken broth
- 3 cups corn
- 2 cans white beans, mashed & drained
- Chopped fresh cilantro
- Shredded Monterey Jack cheese & sour cream for garnish
Directions
Sauté onion and garlic until clear and tender. Add in turkey, spices, and chiles and sauté until well mixed (2-3 minutes). Add chicken broth, corn, and beans to pan. Bring to a boil. Simmer uncovered for 1 hour. Mix with cilantro when serving. Top with Cheese & sour cream if desired. You can also serve with a side order of corn bread.
By Kathy
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Mexican Dip
Mexican Dip I
Ingredients
- 1 pkg. cream cheese
- 1/4 cup medium salsa (thick and chunky is best)
- 1/4 cup shredded cheddar cheese
- 2 Tbsp. sliced pitted black olives (opt.)
- 1 Tbsp. chopped cilantro
Directions
Place unwrapped block of cream cheese on micrwaveable plate; top with salsa, shredded cheese and olives. Microwave on high for 45 seconds to 1 minute or until cheddar cheese is melted; sprinkle with cilantro. Serve with crackers.
By Robin from Washington, IA
Mexican Dip II
Ingredients
- 1 lb. processed American cheese (Velveeta)
- 1 lb. ground beef (browned"drained)
- 1 can Ro-Tel tomatoes and green chilies
Directions
Mix ingredients together in crock pot. Cook until chees is melted. Leave on low to serve. Serve with crackers or chips.
By Robin from Washington, IA
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Leftover Turkey and Mashed Potato Bake
Don't know what to do with your Thanksgiving dinner leftovers? Try this...
Leftover Turkey and Mashed Potato Bake
Ingredients:
- 3 c hot mashed potatoes
- 1 c shredded cheddar cheese
- 1 can fried onions
- 1 1/2 c shredded, cooked turkey
- 1 package frozen mixed peas & carrots (10 oz)
- 1 can cream of chicken soup
- 1/2 c milk
- 1/2 tsp dry mustard
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
Directions:
Combine potatoes, 1/2 c cheese, and 1/2 c fried onions. Spoon into a greased 1 1/2-quart casserole dish. Spread across bottom and up sides of dish. Combine next 7 ingredients (turkey through pepper). Pour into potato shell. Bake uncovered at 375° for 30 minutes. Top with remaining cheese and onions.. Bake for additional 5-10 minutes. Let stand 10-15 minutes before serving..
By Kathy
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Cinnamon Roll Christmas Tree
Ingredients
- 12 frozen cinnamon rolls
- toffee bits
- maraschino cherries
Directions
Center one roll near the top of a large sprayed baking sheet. Arrange rolls in three more rows 1 inch apart, adding one roll to each row, forming a tree. Add two rolls to the bottom to form the trunk. If using Any Time! rolls, bake according to package instructions. For traditional rolls, cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350 degrees F for 15-20 minutes. When cool, decorate with icing, toffee bits and cherries as desired.
By Robin from Washington, IA
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Leftover Turkey Soup
Makes 6 servings, 1 cup each
Ingredients:
- 1/2 cup chopped onion
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- 1 Tbsp. vegetable oil
- 2 cans (14-1/2 oz. each) chicken broth
- 2 cups water
- 1 envelope Italian Salad Dressing Mix (such as Good Seasons)
- 2 cups cubed cooked turkey
- 1/2 cup bite-sized pasta, uncooked
Directions:
Cook onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until tender-crisp, stirring occasionally. Stir in chicken broth, water and dressing mix. Bring to boil. Add turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.
Family Fun: Use fun shapes of pasta, such as stars or alphabets. Smaller pastas may cook in a shorter time, so follow package directions for suggested cooking times.
Also: Serve topped with shredded cheese, grated parmesan cheese or coarsely crushed crackers.
By Kathy
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Turkey Spaghetti
Ingredients:
- 8 oz. spaghetti or other pasta
- 1 can cream of chicken or cream of mushroom soup
- 3/4 c. grated mild cheddar cheese
- 2 c. leftover cooked, diced turkey
- Salt and pepper to taste
- Optional - diced celery and/or diced onion to your taste
Directions:
Prepare cream of mushroom soup as directed. Prepare spaghetti as directed then drain. Combine spaghetti, soup and remaining ingredients. Stir until cheese melts. Serve and enjoy!
By Kathy
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Turkey Tortilla Pie
Ingredients:
- 1 Cup Ricotta cheese
- 2 Cups Monterey Jack cheese divided
- Salt and pepper
- 6 6-inch flour tortillas
- 3 Cups mild salsa
- 6 Ounces COOKED TURKEY BREAST thinly sliced
- 3/4 Cup corn niblets drained
- 6 Tablespoons fresh cilantro chopped
Directions:
Preheat oven to 450 degrees F. Lightly grease a 9-inch round baking dish.
In a small bowl, combine ricotta, 1 cup Monterey Jack cheese, salt and pepper.
Place 2 tortillas in the bottom of the baking dish. Spread 1 cup of the salsa over tortillas, layer the following in the order as listed: 2 ounces of turkey slices, top with 1/4 cup corn, 2/3 cup of the cheese mixture and 2 tablespoons cilantro. Repeat 2 more times for a total of 3 layers.
Top with the remaining 1 cup Monterey Jack cheese.
Cover with foil and bake for 12 minutes. Remove foil and bake for an additional 8-10 minutes or until the cheese is bubbly and slightly browned. Let stand for 5 minutes before serving. Makes 6 servings.
by Kathy
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Turkey Parmesan
Ingredients:
- 1/2 c EACH onion, celery, and mushrooms, all finely chopped
- 2 cloves garlic, minced
- 1/2 c margarine or butter
- 4 c milk (if using skim, use slightly less)
- 4 c cooked, diced turkey
- 1 c shredded Parmesan cheese
- 1 T fresh parsley, minced
- 2 T dry white wine
- 2 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp poultry seasoning
- 5 drops hot sauce
- Pinch red pepper
- 1/2 c flour
Sauté onion, celery, mushroom, and garlic in margarine until tender. Blend in flour and cook for one minute stirring constantly. Gradually add milk until smooth. Cook over medium heat, stirring constantly until thickened and bubbly. Add rest of ingredients and cook until thoroughly heated. (about 30 minutes)
Serve over rice.
By Kathy
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Turkey and Wild Rice Bake
Ingredients:
- 1 Package (6 ounces) wild and white rice mix
- 2-1/3 Cups water
- 1 Can (4 ounces) mushrooms drained
- 1 Can (14 ounces) artichoke hearts quartered
- 1 Jar (2 ounces) pimientos chopped and drained
- 2 Cups cooked turkey, cubed
- 1 Cup Swiss cheese shredded
Directions:
In a 2-quart casserole combine rice with seasoning packet and water.
Stir in mushrooms, artichoke hearts, pimientos and turkey. (Casserole may be covered and refrigerated for up to 24 hours.) Cover with foil and bake 1 hour and 15 minutes or until liquid is absorbed.
Top with cheese. Bake at 350 degrees F., uncovered, 5 to 10 minutes or until cheese is melted and golden brown. Makes 6 servings.
By Kathy
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Chicken Cutlets with Black Olives
Ingredients
- Four chicken cutlets
- One small onion
- 2 cloves garlic
- 1 cup black olives
- 1/2 can peeled tomatoes
- one zucchini
- 1 KNORR Vegetable bullion cube
- celery
- rosemary
- basil
- salt and pepper
Directions
Chop vegetables, black olives and garlic
(large chop)
Strip rosemary from stems if fresh
Remove basil leaves from stems if fresh
(If using dried herbs use less - fresh about 3 Tbsp., dried about 1 Tbsp. each)
Cut herbs
Brown chicken cutlets, set aside
Saute celery, zucchini, onions and garlic
Do not let garlic brown, it gets bitter
Add chicken back to pan
Add rosemary, basil, salt and pepper to taste
Add black olives
Add 1/2 can tomatoes( squish to remove juice)
Put 1 cube Knorr Vegetable Bullion (one cube makes 2 cups bullion) into one cup HOT water to dissolve. Add to pot
Simmer over low heat uncovered until chicken is done. About 15 minutes for small cutlets.
Serve with rice or noodles. ENJOY...
I use Knorr Vegetable bullion for everything, it has a wonderful flavor and goes well with all types of meat.
By Valery Leonard from Cranford, NJ
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