ThriftyFun Recipes - December 27, 2007

Thank you Joan, Connie, Robin and Tammie for today's recipes!

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Recipe Requests:

• Freezing Pimento Cheese
• Freezing Sprouts
• Sweet Plum Sauce Using Wilds Ezy Sauce
• Cookies are Very Thin and Hard

Today's Recipes:

• Caramel Coffee Ice Cream
• Dijon Scalloped Potatoes
• Belgian Meat Balls
• Canned Vegetable Salad
• City Chicken and Lima Beans
• Hamburger Noodle Casserole
• Make-Ahead Brownie Delight
• Rose Petal Rolls

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Freezing Pimento Cheese

I was "blessed" with a big tub of Pimento Cheese this Christmas. I need to know if this can be frozen, as we cannot eat it fast enough!

Jonnie from Utica, KY

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Freezing Sprouts

How do I freeze sprouts?

Alvyn

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Sweet Plum Sauce Using Wilds Ezy Sauce

Does anyone have the recipe to make Sweet Plum Sauce using Wilds Ezy Sauce?

Jackie from Adelaide S.A.

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Cookies are Very Thin and Hard

When I bake cookies they turn out paper thin. The directions says drop by tablespoon onto an ungreased cookie sheet. Mine stuck on the ungreased sheet. Then I greased the cookie sheet and they still turn out paper thin and hard as a rock.

Betty from Lubbock, TX

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Caramel Coffee Ice Cream

Ingredients

• 1 1/2 cups milk
• 1 cup sugar
• 1 Tbsp. butter
• 3 eggs, well beaten
• 1 cup sugar
• 1/8 tsp. salt
• 3 Tbsp. (heaping) instant coffee
• 1 Tbsp. flour
• 2 Tbsp. vanilla
• 1 can evaporated milk
• 2 cups whipping cream, whipped
• 2 cups half and half
• 1 1/4 cups chopped pecans, toasted

Directions

Scald milk in top of double boiler. Caramelize sugar in butter. Add caramelized sugar to hot milk slowly, stirring constantly. Combine well beaten eggs with sugar, salt, instant coffee and flour. Add egg mixture to caramel mixture and cook over hot water until the mixture coats a metal spoon. Remove from heat and add vanilla. Chill. Add evaporated milk, whipped cream, half and half and pecans. Freeze in ice cream freezer.

By Robin from Washington, Ia

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Dijon Scalloped Potatoes

Ingredients

• 2/3 cup chopped onion
• 2 tsp. vegetable oil
• 1 can (14-1/2 ounces) chicken broth
• 2 pkgs.(3-oz.ea.) cream cheese, cubed
• 1 Tbsp. Dijon mustard
• 3 medium russet potatoes, peeled and thinly sliced
• 1-1/2 to 2 cups crushed butter-flavored crackers
• 3 Tbsp. grated Parmesan cheese
• 2 Tbsp. butter or margarine (not spread), melted
• 2 tsp. minced fresh parsley

Directions

In a Dutch oven, saute onion in oil until tender. Reduce heat to medium: stir in the broth, cream cheese and mustard until blended. Remove from the heat. Stir in the potatoes. Transfer to a greased 13 x 9 x 2-inch baking dish. Combine the crushed crackers, Parmesan cheese and butter; sprinkle over top.

Bake, uncovered, at 350 degrees F for 50 to 60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand for 10 minutes before serving.

8 servings

By Connie from Cotter, AR

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Belgian Meat Balls

Ingredients

• 1 lb. ground beef
• 2 Tbsp. chopped green pepper
• 2 Tbsp. chopped onion
• 1 1/2 tsp. dry mustard
• 1/4 cup cornmeal
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 egg
• 1/2 cup milk
• 1/4 cup flour
• oil or shortening
• 1 1/2 cups canned tomatoes

Directions

Combine all ingredients except flour, oil and tomatoes; mix well. Shape into balls; roll in flour. Brown in oil. Add remaining flour to oil; stir in tomatoes. Place mixture in casserole. Bake, covered, at 450 degrees F for 35-45 minutes.

By Robin from Washington, IA

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Canned Vegetable Salad

Ingredients

• 1/2 cup salad oil
• 1 cup vinegar
• 1 cup sugar
• 2 Tbsp. water
• 1 can white corn, drained
• 1 can small baby peas, drained
• 1 can French-style green beans, drained
• 3 stalks celery, finely chopped
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 small jar pimento, chopped
• salt, to taste

Instructions

Combine oil, sugar, water; heat; then cool. Combine remaining ingredients. Pour vinegar mixture over vegetables. Refrigerate for 24 hours.

By Robin from Washington, IA

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City Chicken and Lima Beans

This recipe has no set amounts.

Ingredients

• breadcrumbs
• paprika
• salt, and pepper
• veal, cut into strips
• beaten egg
• oil for frying
• cooked lima beans

Directions

Combine breadcrumbs and seasonings on a dinner plate. Set aside. Dip veal strips in egg then dredge in breadcrumbs. Deep fry until golden brown. Serve with lima beans.

Source: My grandmother. She said this recipe was very popular in Hungarian neighborhoods during the Depression when veal was the cheapest meat around. She said it was always served with lima beans. She didn't know why it was called City Chicken.

By Joan from Chesapeake, VA

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Hamburger Noodle Casserole

Ingredients

• 1 1/2-2 lb. hamburger
• 1 package noodles
• 1 large onion
• 2 cans mushroom soup
• 1 can mushrooms
• Velveeta cheese

Directions

Brown hamburger and onion. Cook noodles in boiling water until done. Drain, add hamburger, onion, mushrooms and soup. Stir well and pour into large baking dish. Slice cheese and place on top to cover. Bake in 300 degree F oven for 1/2 hour.

By Robin from Washington, IA

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Make-Ahead Brownie Delight

Ingredients

Brownie Base:

• 1 pkg. Pillsbury Classic Fudge Brownie
• 1/2 cup Crisco Vegetable Oil
• 1/4 cup water
• 2 eggs
• 3/4 cup large chocolate chips or chunks

• 2 cups whipping cream
• 4 ounce cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup white baking chips, melted

• 1 pkg. (10-oz.) frozen raspberries in syrup, thawed
• 3 Tbsp. sugar
• 1 tsp. cornstarch
• 1 cup fresh raspberries (fresh are nice, but winter means frozen berries)

Directions

Heat oven to 350 degrees F. Grease bottom and sides of 9-inch springform pan. Prepare brownies as directed on package, using oil, water, and eggs. Stir in chocolate chips. Spread batter in greased pan. Bake at 350 degrees F. for 45 to 50 minutes or until center is almost set. Cool 1 hour or until completely cooled.

In large bowl, beat whipping cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 of whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan. Cover; refrigerate at least 2 hours.

Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.

About 1 hour before serving, arrange frseh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

High Altitude (above 3500 feet): Add 1/3 cup flour to dry brownied mix. Bake as directed above.

Source: This recipe from Crisco recipe newsletter.

By Connie from Cotter, AR

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Rose Petal Rolls

Ingredients

• 1 pkg dry yeast
• 1 egg, slightly beaten with fork
• 1/4 cup Canola oil
• 1/4 cup sugar
• 1 cup warm water
• 2 cups self-rising flour

Directions

Preheat oven to 400 degrees F. Dissolve yeast in warm water. Mix sugar, flour, oil, egg, and yeast water. Spoon into muffin cups and bake 13-15 minutes.

By Tammie from Hagerhill, KY

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