ThriftyFun Recipes - June 29 2005

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Thank you Robin, Darlene and Ardis for today's recipes.

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Today's newsletter contains:

Recipe Requests:

• Tortilla Chip Salad
• Using Frozen Zucchini

Today's Recipes:

• Frozen Fruit Cups
• Hamburger Buns To Die For
• Baked Teriyaki Salmon
• Fruit Pizza
• Chocolate Ice Cream Roll
• Double-Duty Ham Loaf
• Banana Dessert
• Banana Split Pizza

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Recipe Requests

Tortilla Chip Salad

I apologize if this has already been requested or posted before. I went to a church on the grounds dinner and there was a salad there that was so delicious. I tried to find out who made it and the name, one person told me that she thought it was called Dorito Salad but was not really sure. It had tortilla chips, lettuce, tomatoes, cheese, ranch style beans (I think!) and French dressing. I would love the recipe or any version. Thanks so very much!

Michele

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Using Frozen Zucchini

I have quite a lot of shredded frozen zucchini. When I use the zucchini after its been frozen and then defrosted for cakes or brownies, do I drain off the liquid? That liquid would have been in the zucchini in its natural state, as if I was using it fresh, but I am unsure if I need to drain it off before using in a recipe after it has been defrosted.

Thanks for any help on this.
Sandie from Missouri

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Today's Recipes

Frozen Fruit Cups

Ingredients

• 3 med. bananas (very ripe; mashed)
• 1 can pineapple tidbits and juice
• 1/3 cup lemon juice (can use real)
• 2 cup orange juice
• 2 cup fresh strawberries (mashed)
• 1 cup sugar (can use less)
• Can add 7-Up or Ginger Ale

Directions

Mix all together and freeze in 5 oz. plastic cups. Can thaw on "defrost" in microwave for 1 1/2 minutes. Makes 12-18 cups. Delicious and very refreshing.

By Robin

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Hamburger Buns To Die For

Ingredients

• 1 cup milk
• 1/2 cup butter, melted
• 1/4 cup sugar
• 2 eggs beaten
• 3/4 teaspoon salt
• 4 cups flour
• 2 1/2 teaspoons yeast

Dissolve yeast in warm milk, not hot.

Beat in remaining ingredients.

Let rise to double, punch down. Then knead 10 times, cover and let rest just five minutes.

Roll out dough one inch thick. Cut out buns with large cookie cutter or top of drinking class.

Let rise 45 to 60 minutes.

Bake at 400 degrees F for just 10 minutes.

This also makes melt in your mouth dinner rolls.

By Ardis Barnes

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Baked Teriyaki Salmon

Preheat oven to 425°F

Ingredients

• 4 lb. piece of whole salmon, skin removed
• 2 tbsp. sesame oil, preferably dark
• 2 tbsp. teriyaki sauce
• 2 tbsp. sesame seeds

Directions

Line a large baking sheet with foil and coat with cooking spray. Roast salmon for 10 minutes per inch of thickness at its thickest part.

Rinse under cold water; pat dry.

Place on baking sheet.

Whisk oil with teriyaki. Brush inside and out with mixture.

Spread half of seeds in cavity. Sprinkle the remaining seeds over top.

Roast, uncovered, in centre of oven until a knife point inserted into centre of salmon feels warm.

Cut into serving pieces.

Refrigerate leftover salmon and serve cold the next day

By Darlene in Mississauga

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Fruit Pizza

Fruit Pizza I

Crust:

• 1 cup flour
• 2 tsp. sugar
• 1 stick margarine

Filling:

• 1 (8 oz.) pkg. cream cheese
• 2/3 cup sugar
• 1 (8 oz) Cool Whip

Glaze:

• 1/2 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup water
• 1/2 cup sugar
• 2 Tbsp. cornstarch

Fruit:

• Strawberries, peaches, kiwi, bananas, etc.

Directions:

For crust: Mix, press onto pizza pan. Bake at 350 degrees for 10 minutes. Cool.

For filling: Mix until smooth and spread on cooled crust.

For fruit: Slice and arrange on top of filling.

For glaze: Cook over medium heat until thick. Cool and pour over fruit. Refrigerate.

By Robin

Fruit Pizza II

Ingredients

• 1 roll Pillsbury sugar cookie dough
• 1 pkg. cream cheese
• 1 1/2 cup Cool Whip
• 1/3 cup powdered sugar
• Your choice of fresh fruit (washed and sliced)

Glaze:

• 1/2 cup orange juice
• 2 Tbsp. lemon juice
• 1/4 cup water
• 1 Tbsp. cornstarch

Directions

Pat out 1 roll of cookie dough on greased 12 or 14 inch pizza pan. Bake at 350 degrees for 10-12 minutes. Blend cream cheese, Cool Whip and powdered sugar; set aside. When crust is cool, spread with cream cheese mixture. Mix glaze ingredients and cook until thick. Arrange fresh fruit over cream cheese layer. Make sure fruit is drained well. Pour glaze over fruit; refrigerate. May be made a day ahead.

By Robin

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Chocolate Ice Cream Roll

Ingredients

• 3/4 cup flour
• 1/4 cup cocoa
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 eggs
• 1 cup sugar
• 1 tsp. vanilla
• 1/3 cup hot water
• 2 Tbsp. powdered sugar
• 1-2 qts. ice cream (softened)

Directions

Sift first 4 ingredients. Beat eggs until light. Add sugar; beat well. Add vanilla. Reduce speed to low. Add dry ingredients. Add hot water. Pour into a jelly roll pan lined with waxed paper. Bake in 350 degree oven approximately 15 minutes or until it tests done. When baked, sift powdered sugar over cake. Turn out onto a towel and roll as for jelly roll; cool. When completely cool, spread softened ice cream over unrolled cake. Roll and freeze until firm.

By Robin

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Double-Duty Ham Loaf

Preheat oven to 350°F

Ingredients

• 1-1/2 lbs. ground cooked ham
• 1 lb. lean ground pork
• 3/4 cup crushed graham crackers
• 1/2 cup low-fat (1%) milk
• 1/4 cup shredded carrot
• 1/4 cup finely chopped yellow onion
• 1/4 tsp. black pepper
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten

• 1/2 cup ketchup
• 1/4cup firmly packed light brown sugar
• 2 tbsp. vinegar
• 1/2 tsp. onion powder

Directions

In a large bowl, mix the ground ham, pork, graham crackers, milk, carrot, onion, pepper, egg and egg white.

In a shallow baking pan, shape the meat mixture into a loaf. Smooth the top. Bake for 1 hour, drain off fat

Meanwhile, in a small bowl, combine the ketchup, brown sugar, vinegar and onion powder. Spoon half of the mixture over the meat after the first hour. Bake for 15 - 30 minutes more.

Serve with the remaining ketchup mixture

Makes 8 servings

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Banana Dessert

Ingredients

1st layer:

• 8 Tbsp. butter (melted)
• 2 cup graham cracker crumbs

2nd layer:

• 2 eggs (beaten)
• 2 cup powdered sugar (sifted)
• 3/4 cup butter (softened)
• 1 tsp. vanilla

Topping:

• 1 can crushed pineapple (drained)
• 3-4 bananas (sliced)
• 1 large carton frozen whipped topping
• Nuts

Directions

Mix 1st layer ingredients well. Pat into 9x13 inch pan. Beat 2nd layer ingredients together 5 minutes. Spread over graham cracker crumbs. Chill 30 minutes. Spread pineapple over middle layer. Slice bananas over pineapple. Spread frozen whipped topping over bananas and top with nuts. Chill 6 hours or overnight.

By Robin

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Banana Split Pizza

Ingredients

• 1 pkg. Pillsbury All Ready Pie Crusts
• 3 med. bananas (sliced)
• 2 containers prepared vanilla pudding
• 1 cup frozen whipped topping (thawed)
• 1 maraschino cherry with stem
• 5 pineapple slices (drained and halved)
• 1 pt. strawberries (stems removed, sliced)
• 2 Tbsp. frozen whipped topping (thawed)
• 1/4 cup chocolate sauce

Directions

Heat oven to 450 degrees F. Allow 1 crust pouch to stand at room temperature for 15-20 minutes. Remove crust from pouch; unfold. Peel off plastic sheets, press into 12 inch pizza pan. Generously prick crust with fork.

Bake at 450 degrees for 6-9 minutes or until golden brown; cool completely. To assemble pizza, cover crust with sliced bananas.

In medium bowl, combine pudding and 1 cup whipped topping; blend well. Spread pudding mixture over bananas.

Arrange pineapple slices around outside edge of pizza; top pizza with sliced strawberries. To garnish, place 2 Tbsp. whipped topping and cherry in center.

Cut into wedges; drizzle each slice with chocolate sauce. Store in refrigerator. Makes 12 servings

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