ThriftyFun Recipes - Sept. 21, 2007

Thank you Robin, Connie, LRP and Marge for today's recipes!

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• Recipe For Girl Scout Soup?

Today's Recipes:

• Easy Spiced Apricots
• Chicken with Tarragon Cream Sauce
• Spoon Bread
• Avocado Salad
• Country Breakfast Pie
• Marinated Asparagus
• Party Fritos
• Pizza with Fresh Tomatoes and Basil
• Mexican Rice

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Recipe For Girl Scout Soup?

Does anyone remember camping out with the Girl Scouts 50 years ago and making Girl Scout Soup over the campfire? It was so good and I have tried to remember how to make it, but I haven't got it correct yet. It had ground beef, vegetable Campbell soup and onions. I can't remember any other ingredients. Maybe a newer Girl Scout or leader can help me out?

Thanks,
Nolasandy from Kenner, LA

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Easy Spiced Apricots

Ingredients

• 1 can whole apricots
• 1/4 cup honey
• 2 Tbsp. honey
• 1 cinnamon stick
• 3 whole cloves

Directions

Drain apricots, reserving 1/2 cup liquid. In saucepan, combine honey, vinegar and spices with apricot juice. Bring to a boil and pour over apricots in a quart bowl. Chill several hours.

By Robin from Washington, IA

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Chicken with Tarragon Cream Sauce

Ingredients

• Juice of 1 lemon
• 1/3 cup heavy cream
• 1 tsp. + 1/2 cup flour, divided
• 1 tsp. + 1 Tbsp. butter, divided
• 3 large boneless, skinless chicken breasts
• 1/4 tsp. pepper
• 1 tsp. canola oil
• 1 cup chicken broth
• 1/2 cup peas
• 3 Tbsp. tarragon or dill

Directions

Combine lemon juice and cream in a small bowl. Mash 1 tsp. flour and 1 tsp. butter in another small bowl until a paste forms. Set both bowls aside. Dry chicken thoroughly with paper towels. Season with pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess flour. Heat the remaining 1 Tbsp. butter and oil in a 12-inch skillet over medium-high heat. Add the chicken - do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.)

Transfer the chicken to a clean cutting board and tent with foil. Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas. Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce.

By LRP from LWL. MA

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Spoon Bread

Ingredients

• 1/2 cup yellow cornmeal
• 2 cup milk, scalded
• 3 egg yolks
• 1 tsp. salt
• 1/2 tsp. baking powder
• 3 egg whites
• 1/4 tsp. cream of tartar

Directions

Stir cornmeal gradually into hot milk. Cook until thick, about 2 minutes, stirring constantly. Remove from heat and let cool a few minutes. Beat egg yolks with salt and baking powder until thick. Stir into cooked cornmeal. Beat egg whites with cream of tartar until very stiff, almost dry peaks are formed. Fold into cornmeal mixture, leaving islands of unblended whites. Pile into ungreased 1 1/2 quart casserole. Set casserole in shallow pan and fill pan with 1/2 inch hot water. Bake at 375 degrees F for 45 minutes or until done. Serve with plenty of butter.

By Robin from Washington, IA

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Avocado Salad

Ingredients

• 1 pkg. lime Jello
• 1 cup hot water
• 2 pkgs. cream cheese (3oz. each)
• 2 ripe avocados
• 6 tsp. minced pimento
• 3/4 cup chopped celery
• 1 tsp. salt
• 1/4 tsp. lemon juice
• 1 tsp. finely chopped onion

Directions

Dissolve Jello in boiling water and cool. Add cheese and avocados which have been mashed and whipped together until light and fluffy. Stir in other ingredients and turn into molds and refrigerate. Serve on curly endive or lettuce with French dressing or mayonnaise.

By Robin from Washington, IA

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Country Breakfast Pie

Ingredients

• 1 frozen pie crust
• 8 oz. pork sausage, browned and drained
• 1 cup Southern-style frozen hash-brown potatoes, thawed
• 1/4 cup sliced green onion
• 1/4 cup chopped red or green bell pepper
• 1/4 cup shredded sharp Cheddar cheese
• 4 large eggs
• 1/4 cup milk (2% ok)
• 1/4 tsp. seasoned salt
• 1/4 tsp. coarsely ground pepper

Directions

Preheat oven to 375 degrees F. Place crust on baking sheet. Sprinkle sausage on bottom of crust. Top with potatoes, onions, bell peppers and cheese. Beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust. Bake 30 minutes or until egg mixture is cooked and crust is lightly browned. Sprinkle with additional cheese and peppers, if desired.

Makes 6 servings

By Connie from Cotter, AR

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Marinated Asparagus

Ingredients

• 2 lb. fresh asparagus spears, cooked
• 2/3 cup olive oil
• 1/3 cup tarragon vinegar
• 1 Tbsp. dried minced onion
• 2 Tbsp. sweet relish
• 1 jar chopped pimento
• 1 hard boiled egg, grated
• 2 Tbsp. dried parsley flakes
• 3/4 tsp. salt
• 1/4 tsp. pepper

Directions

In deep dish, place drained asparagus. Gradually add oil to vinegar, using whisk to blend. Add remaining ingredients to oil and vinegar and pour mixture over asparagus. Marinate 12-14 hours. Serve cold.

By Robin from Washington, IA

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Party Fritos

Ingredients

• 1/2 cup butter
• 1 package (10 oz.) regular Fritos chips
• 1 can (8 oz.) Parmesan cheese

Directions

Melt butter over low heat. Pour over Fritos in large bowl and stir to coat. Dust with lots of Parmesan cheese, stirring again to coat. Spread on large cookie sheet, one layer thick. Toast until medium brown in 325 degree F oven about 10-15 minutes. Store in covered container.

By Robin from Washington, IA

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Pizza with Fresh Tomatoes and Basil

I found this recipe on foodnetwork.com and it's the best pizza recipe I've ever made. Since the website didn't have a photo, I snapped a photo prior to baking.

• Pizza with Fresh Tomatoes and Basil

Oat Bran Pizza Crust

Ingredients

• 1 1/2 cups Unbleached Flour
• 1 package (1/4 oz.) Active Dry Yeast
• 1 cup very warm water, 115 degrees F.
• 1 1/2 cups Oat Bran Flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• Oiled baking sheet

Directions

Dissolve yeast in warm water. Allow to rest for 5 minutes. Stir in 1 1/2 cup unbleached Flour, sugar, salt, olive oil, and 1 cup Oat Bran Flour. Knead in remaining 1/2 cup Oat Bran Flour. This takes about 5 minutes, the dough will be smooth and elastic.

Spray a medium-sized bowl with no stick cooking spray. Place pizza dough in bowl and turn to coat thoroughly. Cover and allow it to rise in a warm, draft-free place for 15 minutes. Roll out dough to fit 14- inch baking sheet. Oil baking sheet and carefully place pizza dough.

Garlic And Herb Pizza Dough: Add 2 teaspoons dried basil, oregano, or rosemary leaves and 1 clove minced garlic along with dry ingredients.

By Marge W. from Sanborn, NY

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Mexican Rice

Ingredients

• 2 slices bacon, diced
• 1 cup rice
• 1 cup diced onions
• 1/2 cup diced bell pepper, opt.
• 1 can chopped tomatoes (20 oz.)
• 1 cup water
• 1 tsp. garlic salt
• 1/2 tsp. red pepper
• 1 tsp. salt
• 1/2 cup cold water

Directions

In heavy skillet fry bacon crisp, remove and reserve for topping. Add rice to bacon fat and fry until dry looking. Add onions and bell pepper, if desired, and continue frying until rice is golden brown. Add tomatoes, water and seasonings. Cover and let come to a boil. Reduce heat and cook until rice begins to fluff. Add 1/2 cup cold water; let come to a boil again; turn off heat. Do not overcook. Never stir rice while cooking.

By Robin from Washington, IA

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