September 07, 2005

ThriftyFun Recipes - September 7 2005


ThriftyFun Recipes
Volume One, Number 81, September 7 2005
http://www.ThriftyFun.com

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Thank you seamstress, Terri, imaqt1962 and Connie for today's recipes.

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Today's Recipes


Beet and Egg Salad

Ingredients

  • 1/2 head of lettuce torn into chunks
  • 4 boiled eggs (diced)
  • 1 jar of pickled beets slices (diced)
  • 1 cup of frozen peas thawed (or heated in microwave for 2 minutes)
  • 2 tablespoons of mayonnaise

Directions

Combine ingredients and chill. Serve.

By seamstress

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Crunchy Bok Choy Salad

Ingredients

Dressing:

  • 2 Tbsp. sugar or Splenda
  • 3 Tbsp. apple cider vinegar
  • 3 Tbsp. low sodium soy sauce
  • 2 tsp. peanut butter
  • 1/2 tsp. curry powder
  • 1/4 tsp. crushed red pepper

Salad:

  • 1 (3 oz.) pkg. ramen noodles
  • 1/4 cup unsalted dry roasted peanuts
  • 3 cup thinly sliced bok choy
  • 1 cup very thin red bell pepper strips
  • 1/2 cup shredded carrot
  • 1/4 cup diagonally cut green onions

Directions

In a large bowl, combine all of the dressing ingredients, with a whisk to mix well.

To prepare the salad, crumble the ramen noodles, discarding the seasoning packet. Heat a nonstick skillet over medium heat. Add peanuts, saute for 4 minutes or until browned. Remove from heat. Combine ramen noodles, peanuts, bok choy and rest of ingredients in a large bowl. Drizzle the dressing over the salad. Toss gently to coat. Serve immediately. Makes: 10- 1/2 cup servings.

By Terri

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Roasted Green Beans

Ingredients

  • 1 1/4 lbs. trimmed green beans
  • 2 tsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. black pepper

Directions

Combine all ingredients and place in a layer in a jelly roll pan. Bake at 450 degrees F for 10 minutes or until beans are tender and lightly browned, stirring occasionally.

By Terri

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B Is For Banana Bread

Ingredients

  • 3/4 cup sugar
  • 1 1/2 cups mashed bananas
  • 3/4 cup oil
  • 2 eggs
  • 2 cups flour
  • 1/2 cup chopped nuts (optional)
  • 1 tsp. baking soda
  • 2 tsp. vanilla
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt

Directions

Heat oven to 325 degrees F.

Grease loaf pan with shortening or cooking spray.

Mix sugar, bananas, oil and eggs in a large mixing bowl. Stir in remaining ingredients. Pour into pan.

Bake at 325 degrees F until toothpick inserted into center comes out clean.

About 60-70 minutes let cool. Loosen sides of loaf from pan and remove from pan.

Allow to cool completely before slicing.

By imaqt1962

Adapted From The Alpha Bakery Children's Cookbook This is a cookbook for children with recipes from a-z published by General Mills/Betty Crocker in 1991.

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Diabetic Butter Mints

Ingredients

  • 1/4 cup soft margarine
  • 2 Tbsp. evaporated milk
  • 1 tsp. butter flavored extract
  • 1 cup powdered sugar replacement

Directions

Cream together margarine, milk and extract until fluffy. Stir in powdered sugar replacement. Knead until smooth. Roll into small marble sized balls and press each firmly into a candy mold. Unmold on wax paper. Makes: 45 pieces. (Exchange 3 pieces: 1/3 lowfat milk, 56 calories.)

By Terri

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To Bake a Moist Ham

To bake a moist ham: empty a can of Coco-Cola into the baking pan, wrap the ham in aluminum foil, and bake. Thirty minutes. before the ham is finished, Remove the foil, allowing the drippings to mix with the coke for a sumptuous brown gravy.

By Connie A.

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C Is For Chocolate Chip Cookies

Ingredients

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2/3 cup butter, softened
  • 1 egg
  • 1 1/2 cup flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 package (6 oz.) semisweet chocolate chips

Directions

Heat oven to 375 degrees F.

Mix sugars, butter, and egg in large mixing bowl.

Add in flour, baking soda and salt(dough will be stiff) add chocolate chips.

Drop by rounded tablespoons onto ungreased cookie sheet.

Bake at 375 degrees F until light golden brown 10-12 minutes.

Let cool slightly, then remove from cookie sheet.

Makes about 24 cookies.

By imaqt1962

Adapted From The Alpha Bakery Children's Cookbook This is a cookbook for children with recipes from a-z published by General Mills/Betty Crocker in 1991.

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Black-Pea Salad

Ingredients

  • 1 can of Black eyed peas (rinsed and drained)
  • 1 can shoe peg corn (rinsed and drained)
  • 3 stalks of celery rinsed and chopped fine
  • 3 green onions washed and chopped fine
  • 1 large bell pepper rinsed and chopped fine
  • 1 regular size bottle of red wine vinagrette salad dressing

Directions

Mix all the ingredients together and pour dressing over and chill. This makes a easy and different salad for a meal. Most people that don't like black-eyed peas but will eat this.

By Seamstress

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Carrot Nut Salad

Ingredients

  • 2 cups shredded carrots
  • 1 (8 oz.) can crushed pineapple, drained
  • 1/2 cup raisins
  • 1/2 cup sunflower kernels
  • 1/4 cup salted peanuts
  • 1/4 cup peanut butter
  • 1/4 cup vanilla yogurt
  • 1/4 cup mayo
  • 1/8 teaspoon salt
  • Lettuce leaves

Directions

In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a smaller bowl, combine the peanut butter, yogurt, mayo and salt. Mixing well. Pour the dressing over the carrot mixture and toss gently to coat. Serve in a lettuce lined bowl. Serves: 4

By Terri

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