ThriftyFun Recipes - July 11, 2007

Thank you Robin for today's recipes!

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Recipe Requests:

• Pancetta Wrapped Around Mozzarella
• Meat Serving Sizes for a Mexican Fiesta
• Spiced Tea Recipe Using Tang

Today's Recipes:

• Baked Cranberry Relish
• Blueberry Chicken Salad
• Elegant Chocolate Cake
• Pineapple Cherry Ice Cream
• Pressure Cooked Beef Stew
• Artichoke Tuna Toss
• Apple Custard Coffee Cake
• Peach Raspberry Jam

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Pancetta Wrapped Around Mozzarella

While was at the grocery store, I saw slices of raw pancetta wrapped around slices of mozzarella. The whole thing was about the size of a fist and tightly wrapped in plastic (like saran wrap). Forgot to write the name of it down. What is it?

P.S. Pancetta is Italian bacon, cured but not smoked.

Holly from Richardson, TX

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Meat Serving Sizes for a Mexican Fiesta

I am having a Mexican fiesta for about 60 people and I have no idea how to figure out how much meat (carnitas, carne asada and chicken fajitas) to order! Can you help?

Cathy from San Diego

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Spiced Tea Recipe Using Tang

Does someone know the recipe for spiced tea? My husband loves that stuff, I know it has Tang, tea, and cinnamon, but I don't know how much. Thanks to anyone who has it and wants to share.

Jamish from Ransom, Kansas

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Baked Cranberry Relish

Ingredients

• 4 1/2 cups cranberries
• 1 1/2 cups sugar
• 1 cup chopped walnuts, toasted
• 1 cup orange marmalade
• 2 Tbsp. lemon juice

Directions

Toss cranberries and sugar; place in a lightly greased 2 qt. baking dish. Cover and bake at 350 degrees F for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate.

By Robin from Washington, IA

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Blueberry Chicken Salad

Ingredients

• 2 cups fresh blueberries
• 2 cups cubed cooked chicken breast
• 3/4 cup chopped celery
• 1/2 cup diced sweet red pepper
• 1/2 cup thinly sliced green onions
• 1 carton lemon yogurt
• 3 Tbsp. mayonnaise
• 1/2 tsp. salt
• lettuce leaves, opt.

Directions

Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce lined plates, if desired. Top with reserved blueberries.

By Robin from Washington, IA

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Elegant Chocolate Cake

Ingredients

• 3 eggs
• 1 cup sugar
• 3/4 cup vegetable oil
• 1/4 cup milk
• 3/4 cup flour
• 1/2 cup cocoa
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 1 package caramels (14oz.)
• 1/4 cup water
• 1 cup chopped pecans
• whipped cream and additional chopped pecans, opt.

Directions

In a mixing bowl, beat eggs, sugar, oil and milk. Combine the flour, cocoa, baking powder and salt; gradually add to the egg mixture and mix well. Stir in vanilla. Transfer to a greased 8 inch square baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add pecans. Cool slightly. Cut the cake into squares; drizzle with warm caramel sauce. Top with whipped cream and pecans, if desired.

By Robin from Washington, IA

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Pineapple Cherry Ice Cream

Ingredients

• 2 1/2 cups sugar
• 1 package cherry gelatin (6 oz.)
• 2 cups boiling water
• 4 cups milk
• 4 cups whipping cream
• 1 can crushed pineapple, drained (20 oz)
• 1/3 cup lemon juice

Directions

In a bowl, dissolve sugar and gelatin in boiling water. Refrigerate for 1 hour or until cool. Stir in the milk, cream, pineapple and lemon juice; mix well. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.

By Robin from Washington, IA

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Pressure Cooked Beef Stew

Ingredients

• 1 boneless chuck roast (2 lb.)
• 1 Tbsp. vegetable oil
• 5 cups water, divided
• 8 medium potatoes, peeled and quartered
• 4 medium carrots, halved and widthwise
• 1 medium onion, quartered
• 2 garlic cloves, minced
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried thyme
• 2 bay leaves
• 2-3 Tbsp. cornstarch
• 1/4 cup cold water

Directions

In a pressure cooker, brown roast on all sides in oil. Remove roast. Add cooking rack; return roast to pan. Add cooking rack; return roast to pan. Add 4 cups of water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium high; cook for 40 minutes. Remove from the heat; allow pressure to drop on it's own. Remove meat and keep warm. Pour juices into a cup or bowl; skim fat. Remove rack from cooker. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves, pan juices and remaining water to cooker. Cover securely; return cooker to full pressure. Reduce heat; cook for 8 minutes. Immediately cool according to manufacturer's directions until pressure is completely reduced. With a slotted spoon, remove vegetables and keep warm. Discard bay leaves. Combine cornstarch and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the meat and vegetables.

By Robin from Washington, IA

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Artichoke Tuna Toss

Ingredients

• 3 1/2 cups water
• 1/4 cup butter or margarine
• 2 package garlic and olive oil vermicelli mix
• 1 can artichoke hearts, undrained and quartered
• 2 cans tuna, drained and flaked
• 1 package frozen peas
• 1 Tbsp. olive or vegetable oil
• 1 Tbsp. cider vinegar
• 4-6 garlic cloves, minced

Directions

In a saucepan, bring water and butter to a boil. Stir in vermicelli with contents of seasoning packets, artichokes, tuna, peas, oil, vinegar and garlic. Return to a boil; cook, uncovered, for 8-10 minutes or until vermicelli is tender. Let stand 5 minutes before serving.

By Robin from Washington, IA

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Apple Custard Coffee Cake

Ingredients

• 2 cups biscuit/baking mix (like Bisquick)
• 1 cup sugar, divided
• 3/4 cup milk
• 1 tsp. vanilla
• 1 cup chopped pecans
• 2 medium tart apples, peeled and chopped
• 1 tsp. ground cinnamon, divided
• 3 eggs
• 1 cup whipping cream

Directions

In a bowl, combine biscuit mix, 1/4 cup sugar, milk and vanilla; mix well. Stir in pecans. Pour into a greased 9 inch square baking dish. Toss apples with 1/4 cup sugar and 1/2 tsp. of cinnamon. Sprinkle over batter. In a bowl, combine eggs, cream and remaining sugar. Pour over the apples; sprinkle with remaining cinnamon. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm. Refrigerate leftovers.

By Robin from Washington, IA

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Peach Raspberry Jam

Ingredients

• 1 1/4 cups finely chopped peaches
• 2 cups fresh raspberries
• 2 Tbsp. lemon juice
• 4 cups sugar
• 3/4 cup water
• 1 package powdered fruit pectin

Directions

Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds, if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes. In a small saucepan, bring the water and powdered fruit pectin to a full rolling boil. Boil for 1 minute, stirring constantly. Add to the fruit mixture; stir for 2-3 minutes or until the sugar is dissolved. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than for 24 hours. Refrigerate for up to 3 weeks or freeze for up to one year.

By Robin from Washington, IA

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