ThriftyFun Recipes - December 14, 2005

1 pound butter
1 pound sugar (2 cups)
1 pound brown sugar (2 1/2 cups packed)

Mix with electric blender or mixer until smooth.

Stir in:

1 quart soft vanilla ice cream
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. almond extract
1 tsp. vanilla

Spoon mixture into freezer container. To serve, add 1 Tbs. batter to a mug and fill with hot water or milk. Liquor is optional.

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Orange Eggnog Punch

Ingredients

1 quart eggnog
1 can (12 oz) frozen orange juice concentrate, thawed
1 (12 oz) can ginger ale, chilled

Directions

In pitcher, stir in eggnog and orange juice. Mix well. Add in ginger ale and stir gently. Keep chilled until ready to drink.

By imaqt1962 from illinois

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Date and Ginger Cake

This recipe has gone through many changes. I have change the flour to Gluten/Wheat free as I have allergies. I have also omited the eggs, sugar and butter to make it low fat and added more dates to make it moist.

All my friends love the cake and are always asking for the recipe so I decided to share it with my thrifty friends. You can use normal flour if you like.

Ingredients

500 grams of dates (about 1 lb.)
60 grams of fine diced ginger (2 oz.)
1 1/2 cups of water
2 to 4 metric teaspoons of powdered ginger
1 metric teaspoon of bi-carb soda (baking soda)
1 cup (125 grams) gluten free/ wheat free self rising flour

Directions

Put dates, ginger and water in a saucepan and bring to boil
Add bi carb soda
Stir quickly and take off stove
Wait 1/2 hour till cool then add flour
Stir gently with wooden spoon till mixture is combined
Put in a loaf tin lined with bake paper (parchment)
Bake in moderate (180 degrees C - 355 degrees F) oven for 45 mins

Let cool, then slice and spread with butter if you like

Tips: do not boil ingredients more than 30 seconds, as too much liquid will evaporate.

If a strong ginger taste is wanted add 4 teaspoons of ginger.

If mixture seems too dry or you like a moister cake add another 1/4 cup water after mixing in flour.

By Flossytop from Australia

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Sweet and Sour Seashells

1 lb uncooked small seashell macaroni (9 cups cooked)
2 Tbsp vegetable oil
3/4 C sugar
1/2 C cider vinegar
1/2 C wine vinegar
1/2 C water
3 Tbsp prepared mustard
to taste black pepper
2 oz jar sliced pimentos
2 small cucumbers
2 small onions thinly sliced
18 lettuce leaves

1. Cook macaroni in unsalted water, drain, rinse with cold water and drain again. Stir in oil.

2. Transfer to 4-quart bowl. Place sugar, vinegars, water, prepared mustard, salt, pepper, and pimento in blender. Process at low speed 15-20 seconds, or just enough so flecks of pimento can be seen. Pour over macaroni.

3. Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice thinly. Add to pasta with onion slices. Toss well.

4. Marinate, covered, in refrigerator 24 hours. Stir occasionally.

5. Drain and serve on lettuce.

Yield: 18 servings--Serving Size: 1/2 cup

Each serving provides: Calories: 149 Total fat: 2 g Saturated fat: less than 1 g Cholesterol: 0 mg Sodium: 33 mg

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Parmesan Rice & Pasta Pilaf

2 Tbsp olive oil
1/2 C finely broken vermicelli, uncooked
2 Tbsp diced onion
1 C long-grain white rice, uncooked
11/4C hot chicken stock
11/4 C hot water
1/4 tsp ground white pepper
1 bay leaf
2 Tbsp grated parmesan cheese

1. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.

2. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf.

3. Sprinkle with cheese and serve immediately.

Yield: 6 servings--Serving Size: 2/3 cup each

Each serving provides:

Calories: 172
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 193 mg

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Easy Chili

This recipe I came up with out of necessity one day and it has been a hit ever since. I use ground turkey, but it tastes just as good with ground beef.

Ingredients

1 lb. ground turkey (or beef)
1- 40 1/2 oz. can red kidney beans
1- 26 1/2 oz. can Hunt's traditional spaghetti sauce
2 Tbsp. Ground chili powder (adjust to taste)
1 tsp. Ground cumin (adjust to taste)
2 Tbsp. Brown sugar
1/2 cup dried chopped onions (or you can use 1 cup fresh onions)

Directions

In large dutch oven over medium heat add 4 cups water, while this is heating add chili powder, onions, brown sugar and cumin. When water is hot, add ground meat. Breaking it up into small pieces as you add. I use a potato masher after I add the meat to the hot water and it separates it really well. After separating meat well, add kidney beans and spaghetti sauce. Bring to a slow boil, stirring frequently, then reduce heat and slowly simmer for at least an hour, again stirring occasionally.

This can also easily be prepared in a crock pot. I mix all the ingredients except start with hot water. Cover and cook on low overnight or during the day while you are at work or out shopping.

This is delicious served in a bowl with grated cheese on top or over cooked spaghetti with cheese sprinkled on top and a nice side of garlic toast.

Enjoy!

(I have been using turkey instead of ground beef for over a year now and my husband still doesn't know!)

By Hvnlyhills from Peebles, OH

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Maple-Sour Cream Pancakes

Ingredients

2 cup bisquick mix
1/3 cup sour cream
2/3 cup milk
1 tablespoon (packed) brown sugar
2 tablespoons maple flavored sugar
2 eggs

Directions

Heat griddle, spray lightly with cooking spray. Stir in all ingredients in large bowl till blended. Pour about 1/4 cup for each pancake onto griddle and cook until edges are dry, flip onto other side and cook until golden. Serve with butter and pancake syrup.

By imaqt1962 from illinois

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