ThriftyFun Recipes - November 21, 2007

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

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Recipe Requests:

• Inexpensive Ideas For Feeding 150 or more
• Broccoli Casserole Recipe
• Caramelized Onions
• Using a Jar of Red Peppers
• Carrot Cake Recipe With Canned Carrots
• How Much is a Stick of Butter?

Today's Recipes:

• Cream Cheese Clouds
• Louisiana Corn Bread Dressing
• Baked Chicken All In One
• Hot Sweet Apple Cider
• Puffed Turkey Bake
• Sensational Chicken Noodle Soup
• Season Holiday Cooking With Fresh Herbs
• Banquet Corn
• Parsley Carrots

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Inexpensive Ideas For Feeding 150 or more

Inexpensive recipe ideas for feeding a large crowd (150 or more people) at a dinner party/ how to know how much is needed.

Bonzai from Orem, UT

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Broccoli Casserole Recipe

I want the broccoli casserole recipe from Piccadilly.

Angie from Chattanooga, TN

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Caramelized Onions

How do I make caramelized onions?

Linda

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Using a Jar of Red Peppers

You always help me with this kind of thing...thank you. I got a jar of red peppers at the food pantry. I like bell peppers, I just don't know how to use these. Are they in vinegar like pickles with a long shelf life or what?

Sandy from Baltimore

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Carrot Cake Recipe With Canned Carrots

I am looking for a carrot cake recipe that uses canned pureed carrots. I saw one but I lost it. I want to make it for someone that doesn't like carrot shreds in the cake. Please let me know if someone has the recipe! Many thanks!

Mary from Paris, Ohio

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How Much is a Stick of Butter?

How much does a stick of butter weigh?

Elizabeth from Santiago, Chile

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Cream Cheese Clouds

Ingredients

• 16 oz. buttermilk biscuits
• 1/2 cup sugar
• 1 Tbsp. cinnamon
• 8 oz. package cream cheese, cut into 12 cubes
• 1/2 stick butter, melted

Directions

Separate dough into 12 biscuits. Press each into 1/4-inch thickness. Mix sugar and cinnamon in dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon sugar. Place 1 cream cheese cube in center of each dough circle, gather up sides of dough to enclose filling. Press edges of dough together to seal. Place seam sides up in greased muffin pan. Drizzle with any remaining butter, sprinkle with any remaining cinnamon sugar. Bake at 350 degrees F for 15 minutes or until golden brown.

Makes 1 dozen clouds

By Connie from Cotter, AR

This recipe is from Kraft Foods. To go directly to their site, follow this link:

• Cream Cheese Clouds

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Louisiana Corn Bread Dressing

Ingredients

• 5 cups cornbread
• 6 slices whole wheat bread, slightly toasted
• 2 cups celery, finely chopped
• 1 1/2 cups shallots with tops, cut fine
• 1/2 cup onion, finely chopped
• 1/4 cup butter or margarine
• 4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 tsp. celery seed
• 1 tsp. sage (opt.)
• giblets
• 1/2 cup parsley, minced

Directions

Simmer gizzard, heart and neck in a quart of water until tender. Add liver and cook a few minutes more until done. Cut all meat fine for dressing. Saute' celery, onion and shallots in butter until done but not brown; add seasonings, more or less than amounts suggested to suit individual taste. Soak the toasted bread in cold water; squeeze dry and mix well with the crumbled cornbread. Combine with sauteed seasonings, parsley, minced giblets and sufficient water from the giblets to make a moist dressing. Stuff turkey; allow about 1 cup of stuffing for each pound of turkey.

By Robin from Washington, IA

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Baked Chicken All In One

Ingredients

• 1/2 cup water
• 1/2 can Cream of Mushroom Soup (10 3/4 oz)
• 1/2 package (1 1/2 oz) dried onion soup
• 1/4 cup dry sherry
• 2/3 cup raw rice
• 3lb (1 1/2 kilos) chicken parts
• Salt and pepper

Directions

Stir together all ingredients except for chicken. Place in 13x9x2 inch baking dish. Place chicken pieces on top. Salt and pepper lightly. Cover. Bake for 35 minutes at 350 degrees F (or 180 degrees C, Gas mark 4). Uncover and bake for a further 15 minutes, or until tender. Serves 4 to 6

Source: I got this recipe many years ago from Meals in Minutes by Rose Grant. It has been a firm family favourite since then, both with the family and me as it`s so easy to double or treble the recipe.

By Butterflyomega from Province of Cadiz, Spain

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Hot Sweet Apple Cider

Ingredients

• 2 qt. cider
• 3/4 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 cup brown sugar

Directions

Place over low heat until steaming hot. Pour into cups and place a piece of stick cinnamon in each cup. Delicious with hot buttered popcorn.

By Robin from Washington, IA

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Puffed Turkey Bake

Ingredients

• 1 can cream of mushroom soup
• 1/3 cup water
• 1 1/2 cups cooked turkey (cubed)
• 4 eggs (separated)
• 3/4 cup French fried onions
• 1 1/2 cups baked seasoned bread stuffing or packaged stuffing mix
• 1/2 pkg. frozen French style green beans (cooked, drained)

Directions

Combine undiluted soup and water in a 2 qt. casserole. Arrange turkey, stuffing and beans in layers. Beat egg yolks until light. Beat egg whites until stiff and fold them into egg yolks. Pile fluffy egg topping over layers in casserole. Bake in a slow oven (300 degrees) for 40 minutes. Sprinkle onions over top and bake another 5 minutes. Serve immediately.

By Robin from Washington, IA

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Sensational Chicken Noodle Soup

Ingredients

• 3-1/2 cups chicken broth
• Generous dash of black pepper
• 1 medium carrot, sliced
• 1 stalk celery, sliced
• 1/2 cup uncooked extra wide egg noodles
• 1 cup shredded cooked chicken

Directions

Heat broth, pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.

Serves: 4

Tip: Italian Tortellini Soup. Add 1 can (14-1/2 oz.) diced tomatoes, drained, 1 clove garlic, minced, 1 tsp. dried Italian seasoning and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.

By Connie from Cotter, AR

This recipe is from the Campbell's Kitchen site. To access their website, follow this link:

• Sensational Chicken Noodle Soup

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Season Holiday Cooking With Fresh Herbs

If you're looking to enliven your holiday staples, skip the recipe overhaul and think minor tweaks with greenery.

Fresh herbs are a fast and simple way to enhance tried-and-true recipes, even ones already heavily seasoned with dried herbs. Switching to fresh can give a dish a whole new feel and flavor.

To see the rest of this article, follow this link:

• Season Holiday Cooking With Fresh Herbs

Link recommended by Sherry from Silverdale

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Banquet Corn

Ingredients

• 2 cans cream style corn
• 2 eggs, beaten
• Scant 1/2 cup sugar
• 1 1/2 cups cracker crumbs
• 2 cups milk
• 1 tsp. salt

Directions

Mix all together and cover the top with pats of butter. Bake at 350 degrees F for 1 hour.

By Robin from Washington, IA

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Parsley Carrots

Ingredients

• 8 medium carrots
• 3 Tbsp. butter
• 1/2 tsp. cinnamon
• 1 tsp. brown sugar
• 1/2 cup fresh parsley, chopped

Directions

Cut carrots in 2 1/2 inch slivers and cook in very small amount of salted water until barely tender. Melt butter in skillet. Drain carrots and put them in skillet with butter. Sprinkle remaining ingredients over carrots and toss to evenly coat with butter.

By Robin from Washington, IA

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