ThriftyFun Recipes - Sept. 27, 2007

Thank you Beanygurl, Robin, Sherry and Connie for today's recipes!

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Recipe Requests:

• Preventing Cheese From Leaking Out of Calzones
• Anyone Know the Starter For Amish Friendship Bread Recipe?

Today's Recipes:

• Crunchy Garlic Chicken
• Cheese Soup
• Cherry-O Cream Cheese Dessert
• No Peek Casserole
• Garden Veggies
• Orange Biscuit
• Tuna Burritos
• Refried Bean Dip
• Sweet Onion Dressing

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Preventing Cheese From Leaking Out of Calzones

I love making homemade calzones, but the cheese always leaks out of them while baking. I pinch the edges tightly to make sure the calzone is sealed well, but the cheese still leaks out. Any suggestions?

teddygirl

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Anyone Know the Starter For Amish Friendship Bread Recipe?

Does anyone know the recipe for the starter pack for Amish Friendship Bread?

Jackie from Adelaide S.A.

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Crunchy Garlic Chicken

Ingredients

• 1/4 cup butter or margarine, melted (not spread)
• 2 Tbsp. milk
• 1 Tbsp. chopped fresh chives or parsley
• 1/2 tsp. salt
• 1/2 tsp. garlic powder (or to taste)
• 2 cups Corn Flakes, crushed (1 cup)
• 3 Tbsp. chopped fresh parsley
• 1/2 tsp. paprika
• 6 boneless skinless chicken breasts (about 1-3/4 pound)

Directions

Heat oven to 425 degrees F. Spray a 13x9x2-inch pan with cooking spray. In a shallow dish, mix 2 Tbsp. of the butter, the milk, chives, salt and garlic powder. In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 Tbsp. butter. Bake uncovered, 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut.

By Connie from Cotter, AR

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Cheese Soup

Ingredients

• 4 Tbsp. butter
• 1/2 cup diced carrots
• 1/2 cup diced green pepper
• 1/2 cup minced onion
• 1/2 cup minced celery
• 1/3 cup flour
• 1 qt. chicken stock
• 12 oz. mild cheddar cheese, shredded
• 1/8 tsp. baking soda
• 1 qt. milk
• salt and pepper (can use white pepper, too)
• 2 Tbsp. chopped parsley

Directions

Melt butter in soup pot. Add veggies and cook, until tender, not brown. Blend in flour and cook 1 minutes, stirring constantly. Add chicken stock and cook until thick. Add cheese and soda and stir until it melts. Add milk and stir until it makes a smooth sauce. Season with salt and pepper. Add parsley before serving, if desired.

By Robin from Washington, IA

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Cherry-O Cream Cheese Dessert

Graham Cracker Crust

Ingredients

• 3 Tbsp. white sugar
• 1/3 cup butter or margarine, melted
• 1 1/2 cups or 18 graham crackers, crushed

Directions

Mix together and put in bottom of pan. Save 1/4 cup of crumbs for top, if desired.

Cherry Filling

Ingredients

• 1 package cream cheese (8oz.)
• 15 oz. can condensed milk
• 1 tsp. vanilla, or to taste
• 1/3 cup lemon juice
• 1 can cherry pie filling (1lb.)

Directions

Soften cream cheese and whip until fluffy. Gradually add condensed milk and continue to beat until fluffy and well blended. Blend in lemon juice and vanilla. Pour into crust. Chill 2-3 hours. Spread cherry pie filling over top and sprinkle with remainder of graham cracker crumbs. Note: Can use ready-made crust from the store to save time.

By Robin from Washington, IA

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No Peek Casserole

Ingredients

• 1 lb. boneless stew meat
• 1 envelope onion soup mix
• 1 can cream of mushroom soup
• 1 can mushrooms, drained
• 1/2 cup water

Directions

Mix ingredients well. Place in 1 qt. covered casserole. Bake at 300-325 degrees F for 3 hours. Do not salt. This is also a good dish to use in a crock pot on high setting. Cook same length of time.

By Robin from Washington, IA

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Garden Veggies

For a tasty side dish, saute some onion, green pepper and mushroom in some olive oil until nicely cooked and tender, then toss in some chopped tomato and when the tomato is heated through (about 30 seconds) sprinkle with Parmesan cheese and serve immediately. Very tasty.

To make this a main course, toss in some sliced leftover chicken or beef about a minute before the tomatoes go in and serve with multi grain rolls, or on toast

Since I get most of the ingredients from my garden (I skip the mushrooms) and use staples (olive oil and Parmesan cheese) I already have on hand, this is a very frugal meal indeed!

By Beanygurl from Winnipeg Canada

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Orange Biscuit

Sauce Ingredients

• 1/4 cup butter
• 1 can frozen orange juice
• 2 cans water
• 1 cup sugar
• 2 tsp. grated orange rind

Directions

Combine butter, orange juice, water and sugar in saucepan and boil until sugar is well dissolved. Stir in orange rind. Pour into 2 1/2 qt. oblong casserole.

Biscuit Ingredients

• 2 cups flour
• 1/2 tsp. salt
• 3 tsp. baking powder
• 4 Tbsp. shortening
• 3/4 cup milk
• 1/4 cup sugar
• 1/4 tsp. cinnamon

Directions

Sift flour, salt and baking powder. Cut in shortening and add milk. Roll out 1/2 inch thick, sprinkle with sugar and cinnamon. Roll as cinnamon roll, slice and put in juice in pan to bake. Bake at 350 degrees F for 30 minutes.

By Robin from Washington, IA

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Tuna Burritos

Ingredients

• 1 Tbsp. vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 cup diced sweet green pepper
• 1 can(19 oz) chick-peas
• 2 tsp chili powder
• 1/2 tsp dried oregano and ground cumin
• 1/4 tsp hot pepper sauce
• 1/4 cup fresh lime or lemon juice
• 4 large flour tortillas
• 1 can(6 oz) tuna, drained and flaked
• 1 cup shredded Cheddar cheese

Directions

In large skillet, heat oil over medium heat, cook onion for 3 minutes, add garlic, celery and 3/4 cup of the green pepper, cook, stirring often, for 5 minutes. Drain chick-peas, reserving 1/4 cup of the liquid. Rinse chick-peas and add to skillet along with chili powder, oregano, cumin and hot pepper sauce. Heat through, mashing chick-peas with potato masher. Stir in lime juice and reserved liquid, heat through.

Spread evenly over each tortilla, leaving 1-inch border. Sprinkle with tuna pieces and roll up. Place, seam side down, in greased 13x9-inch baking dish, cover tightly with foil and bake in 400 degrees F oven for 15 minutes. Sprinkle with cheese, bake, uncovered, for about 3 minutes or until cheese melts. Garnish with remaining green pepper.

By Sherry from Mexico

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Refried Bean Dip

Ingredients

• 8 cups pinto beans
• 6 cloves garlic
• 3 onions, chopped
• 2 tsp. salt
• 1 lb. grated cheddar cheese
• 3 cans green chilies
• 2 cups butter
• juice of 2 limes

Directions

Clean and cull beans and soak overnight in water to cover. Drain and add fresh water, garlic, onions and salt. Boil until water is cooked down and beans are soft but not dry. Drain and remove garlic cloves. While warm, cream beans in blender or mixer and salt to taste. Add cheese, chilies, butter and lime juice. Mix well. Serve warm. Can be frozen.

Makes 12 cups of dip.

By Robin from Washington, IA

Editor's Note: Two cups of butter is the correct amount for this recipe. If you would like to make a lower fat version, reduce the butter to 1 cup.

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Sweet Onion Dressing

Ingredients

• 2 Tbsp. sugar
• 1/4 tsp. salt
• 1/2 tsp. dry mustard
• 3/4 tsp. poppy seeds
• 1/4 tsp. celery seeds
• 1 Tbsp. grated onion
• 2 Tbsp. white vinegar
• 1/3 cup peanut oil

Directions

Combine sugar, salt, dry mustard, poppy seeds, celery seeds, grated onion and vinegar. Gradually add peanut oil, beating constantly. Good served with a mixture of green beans and sliced mushrooms. Sere immediately or let marinate overnight.

By Robin from Washington, IA

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