ThriftyFun Recipes
Volume Two, Number 113, June 15, 2006
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Recipe Requests
Garlic Chilli Sauce Recipe
Does anyone have a fabulous Garlic Chilli Sauce recipe that they would like to share with me? I LOVE hot foods and have a chilli bush that just keeps on producing! It grows more chillies than I know what to do with! Any other ideas for chilli sauces or other recipes? Anything will be greatly appreciated.
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Substitute for Chicken and Beef Bouillon
I am looking for a substitute for chicken and beef bouillon. The trick is... it has to be:
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wheat free
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peanut free
I know that may be tricky, unfortunately this isn't all of my mom's allergies.
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Today's Recipes
Cherry Crunch Pie
Ingredients
- 1 ready made graham cracker crust
- 1 large egg yolk, slightly beaten
Filling:
- 1 lb. can cherry pie filling
- 1 Tbsp. cornstarch
- 1 Tbsp. water
Topping:
- 2 Tbsp. granulated sugar
- 2 Tbsp. light brown sugar, firmly packed
- 1/3 cup flour
- 1/3 cup quick cooking oats
- 3 Tbsp. butter, melted
Directions
Preheat oven to 375 degrees F. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until golden brown, about 5 minutes. Remove crust from oven. Filling: Place cherry pie filling in bowl. In a separate container combine cornstarch and water to make a smooth paste. Mix paste into cherry pie filling and spoon into prepared crust.
Topping:
In a bowl combine sugar, flour, and oats; mix in melted butter. Spoon oat mixture over pie filling. Bake at 375 degrees F on baking sheet for 35 minutes. Cool at least 4 hours on a wire rack. Serve at room temperature.
By Robin from Washington, IA
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Saucy Zucchini Skillet Dinner
Ingredients
- 1/2 lb. bulk pork sausage
- 1 1/2 cups thinly sliced zucchini
- 1 1/2 cups water
- 1 1/4 cups macaroni
- 6 oz. can tomato paste
- 1 package spaghetti sauce mix
Directions
In large skillet, brown sausage with zucchini; drain. Stir in water, cooked macaroni, tomato paste, and sauce mix. Cook over low heat, stirring frequently for 5 minutes to blend flavors. 4 servings
By Robin from Washington, IA
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Fried Salmon Patties
Fried salmon patties are a cheap and easy favorite of my two small children, ages 1 and 4, and of my husband. Here's how I make them:
Ingredients and Directions
- Drain 1 can of pink salmon, with bones for calcium. Dump the salmon into a large bowl and mash with a fork.
- Add about half a big onion, chopped, or sprinkle in some dried onions.
- Mix in one egg.
- Add about 1/4 to 1/2 cup dried bread crumbs.
- Season to taste with salt and pepper, and form flat, palm-sized patties out of the salmon mixture.
- Heat about 1/4 to 1/2 cup vegetable or canola oil in a non-stick skillet.. You may need to add more oil as the patties fry.
- When the oil is heated, put the patties in and fry on each side until golden brown. Drain on a plate covered with a paper towel.
By Lisa from Tifton, GA
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Fruit and Nut Topped Carrot Cake
Ingredients
- 1 package carrot cake mix
- 1 can crushed pineapple in juice, drained and juice reserved
- 1 jar apricot preserves (about 3/4 c.)
- 1 Tbsp. cornstarch
- 1 cup chopped nuts
Directions
Heat oven to 350 degrees F. Grease and flour rectangular pan, 9x13 inch size. Add enough water to reserved pineapple juice to measure 1 cup. Prepare cake mix as directed on box, except use reserved juice mixture instead of the water. Bake 35-40 minutes or until cake springs back when touched in center. Set oven control to broil. Heat pineapple, preserves and cornstarch to boiling in 1 quart saucepan, stirring constantly. Stir in nuts. Spread over warm cake. Broil with top about 4 inches from heat 2 to 3 minutes or until light brown. Cool slightly before serving.
By Robin from Washington, IA
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Honey Fruit Dressing
Ingredients
- 2/3 cup sugar
- 1 tsp. dry mustard
- 1 tsp. paprika
- 1 tsp. celery seed
- 1/4 tsp. salt
- 1/3 cup honey
- 1/3 cup vinegar
- 1 Tbsp. lemon juice
- 1 tsp. grated onion
- 1 cup vegetable oil
Directions
In a mixing bowl, combine sugar, mustard, paprika, celery seed and salt. Add honey, vinegar, lemon juice and onion. Pour oil into mixture very slowly, beating constantly. Serve with fresh fruit. Store in refrigerator. Makes 2 cups
By Robin from Washington, IA
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Broccoli-Ham Hot Dish
Ingredients
- 2 package frozen cut broccoli
- 2 cups cooked rice
- 6 Tbsp. butter or margarine
- 2 cups fresh bread crumbs
- 1 medium onion, chopped
- 3 Tbsp. flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 3 cups milk
- 1 1/2 lb. fully cooked ham, cubed
- Shredded cheese (your choice of kind)
Directions
Cook broccoli according to package directions; drain. Spoon rice into 9x13 inch baking pan. Place broccoli over rice. Melt butter in a large skillet. Sprinkle 2 Tbsp. melted butter over bread crumbs and set aside. In remaining butter, saute onion until soft. Add flour, salt and pepper, stirring constantly until bubbly. Stir in milk and continue cooking until sauce thickens and bubbles. Cook and stir for 1 minute; add ham and heat through. pour over rice and broccoli. Sprinkle the crumbs over all. Bake at 350 degrees F for 30 minutes or until heated through. Sprinkle with cheese; let stand 5 minutes before serving. Yield: 8 servings.
By Robin from Washington, IA
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Festival Tortillas (Appetizers)
Ingredients
- 2 - 8 oz. softened cream cheese
- 1 - 16 oz. jar of your favorite salsa
- 1-package Festive Ranch seasoning
- 1/4 cup finely chopped black olives
- 1 to 1 1/2 cups shredded cheddar cheese
- Tortillas
Directions
Spread on 12 inch tortillas and roll. Refrigerate all day or overnight. Cut into 2 inch pieces. Great for parties. My husband takes these to work for all the guys and never comes home with leftovers but always requests for the recipe.
By PeggyLee from Cecil, OH
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Creamy Raspberry Dessert
Ingredients
- 1 cup graham cracker crumbs
- 3 Tbsp. sugar
- 1/4 cup butter or margarine, melted
Filling:
- 1 package frozen raspberries, thawed (10 oz.)
- 1/4 cup cold water
- 1 envelope unflavored gelatin
- 1 package cream cheese, softened
- 1/2 cup sugar
- 1 cup whipping cream, whipped
- Fresh raspberries and whipped cream for garnish
Directions
Combine crumbs, 3 Tbsp. sugar and butter. Press onto the bottom of an 8 or 9 inch spring-form pan. Bake at 350 degrees F for 10 minutes. Cool. Meanwhile, for filling, drain raspberries and reserve juice. Set berries aside. In a small saucepan, combine juice, cold water and gelatin. Let stand for 5 minutes.
Cook and stir over low heat until gelatin dissolves. Remove from the heat; cool for 10 minutes. In a mixing bowl, beat cream cheese and sugar until blended. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. By hand, gently fold in whipped cream. Spoon into the crust.
Chill for 6 hours or overnight. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream. 10 servings.
By Robin from Washington, IA
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