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ThriftyFun Recipes
Volume Two, Number 26, February 8, 2006
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Hello,

Thank you Robin and Tina for today's recipes!

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Today's newsletter contains:

Recipe Requests:

• Eggplant Recipes

Today's Recipes:

• Sante Fe Stew
• French Herbed Chicken
• Warm Pork and Spinach Salad
• Rhubarb Cake
• Golden Catfish
• Vegetable Coleslaw
• Vegetable Curry Dip

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Recipe Requests

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Eggplant Recipes

I have been given some eggplant, 8 of them, but I have never prepared them before. Does anyone have any good recipes to use it in? And how do I prepare eggplant?

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Today's Recipes

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Sante Fe Stew

I start a crock pot of the sante fe stew in the morning and just take the crock pot over to our friends house and keep it on warm. Everyone serves themself.

Ingredients

• 1 lb Hamburger Brown and Drain Grease
• 1 Small Onion Chopped and Saute W/Meat
• 1 Can Mexican Stewed Tomatoes
• 1 Can Rotel (Mild)
• 1 Can Regular Corn
• 1 Can Pinto Beans
• 1 Small Jar Salsa Cheez Whiz or Small Block of Mexican Velveeta (Mild)

Directions

Add all the ingredients to the crock pot and simmer on high for 1-2 hours. If it's cooking to fast turn to low. You might want to cut the cheese in cubes if using the velveeta.

(Perfect For Super Bowl Sunday)

By Tina Butler from Mesquite, TX

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French Herbed Chicken

Ingredients

• 1 3-lb. broiler fryer chicken, cut up
• 1 Tbsp. shortening
• salt and pepper
• 1 8-oz. can small whole onions, drained
• 1/2 cup coarsely chopped carrot
• 1 clove garlic, crushed
• 2 Tbsp. snipped parsley
• 1/4 tsp. crushed dried thyme
• 1 2-oz. can sliced mushrooms
• 2 or 3 stalks celery, cut up
• 1 medium sized bay leaf
• 1 cup chicken broth

Directions

Brown chicken in shortening. season with salt and pepper and place in a 2 quart casserole. Drain excess fat from skillet; add remaining ingredients except the celery and bay leaf. Heat, scraping up browned pieces. Pour over chicken. Tuck in celery pieces and bay leaf. Cover and bake at 350 degrees F for 1 1/4 hours. Remove bay leaf and celery and serve.

By Robin from Washington, IA

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Warm Pork and Spinach Salad

Ingredients

• 1 lb. boneless pork loin, trimmed and cut into strips
• 1 lb. fresh spinach leaves, coarsely shredded
• 3 cups watercress sprigs
• 1 cup thinly sliced celery
• 1 cup seedless green grapes
• 1/2 cup thinly sliced green onion
• 1-8 oz. can sliced water chestnuts, drained
• 1 large golden delicious apple, cored and chopped
• 1 cup low calorie Italian salad dressing
• 2 Tbsp. Dijon mustard
• 3 Tbsp. light brown sugar
• 2 Tbsp. toasted sesame seeds

Directions

Spray non-stick skillet with vegetable cooking spray; stir fry pork strips until cooked through, about 4 to 5 minutes. Set aside; keep warm.

In large serving bowl, toss spinach, watercress, celery, grapes, green onion, water chestnuts, and apples; toss to mix.

In small saucepan, combine salad dressing, mustard, and brown sugar; heat just until brown sugar is dissolved, stirring constantly. Stir cooked pork into hot dressing to coat well.

Remove pork; pour half of the dressing over greens mixture in bowl; toss well. Place pork strips on top of salad. Sprinkle with sesame seeds. Pass remaining dressing. Serves 6.

By Robin from Washington, IA

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Rhubarb Cake

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Ingredients

• 1/4 cup margarine
• 1 1/2 cups brown sugar
• 1 egg
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup buttermilk
• 1 1/2 cups diced raw rhubarb
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon

Directions

Cream margarine and brown sugar; mix in egg. Sift together flour, soda, and salt. Add flour mixture and buttermilk alternately to the margarine mixture. Fold in rhubarb. Pour into greased and floured 9x13 baking dish. Mix sugar and cinnamon and sprinkle over top. Bake at 350 for 25 to 35 minutes.

By Robin from Washington, IA

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Golden Catfish

Ingredients

• 2 lb. catfish, cleaned, boned, with heads removed
• 2/3 cup flour
• 3 eggs, beaten
• 3 cups fine Ritz cracker crumbs
• vegetable oil for deep frying

Directions

Cut the fish into 1 inch chunks. Place flour, eggs, and crumbs into 3 separate bowls. Coat the fish with the flour, then dip into the eggs, then coat with the crumbs. Heat 1 inch of oil in a deep skillet. Fry 1 layer of fish at a time until golden on all sides, about 10 minutes. Serves 4.

By Robin from Washington, IA

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Vegetable Coleslaw

Ingredients

• 4 cups shredded cabbage
• 2 medium sized zucchini, diced
• 2 medium sized summer squash, diced
• 1 bunch green onions, chopped
• 1 cup light mayonnaise, or to taste
• 1/2 cup cider vinegar
• 1 Tbsp. mustard seed
• 1/2 tsp. celery salt

Directions

Combine the cabbage, zucchini, squash, and onions. Combine the mayonnaise, vinegar, mustard seed, and celery salt. Add the mayonnaise mixture to the cabbage mixture and toss to coat. Set aside at least 4 hours. Serves 8.

By Robin from Washington, IA

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Vegetable Curry Dip

Ingredients

• 1 4-oz. can shrimp, chopped
• 1 cup mayonnaise
• 2 Tbsp. honey
• 2 Tbsp. ketchup
• 1 Tbsp. minced onion
• 2 Tbsp. lemon juice
• 2 Tbsp. curry powder
• 1 tsp. tarragon vinegar
• 1/2 tsp. Tabasco sauce
• sand and pepper to taste
• assorted raw veggies

Directions

Combine all ingredients except veggies and refrigerate for about 4 hours. Serve dip with the raw veggies.

By Robin from Washington, IA

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• ThriftyFun Recipes - February 28, 2006
• ThriftyFun Recipes - February 2, 2006
• ThriftyFun Recipes - February 6, 2006

• ThriftyFun Recipes - February 1, 2006
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