ThriftyFun Recipes - May 17, 2007

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

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Recipe Requests:

• English Spaghetti
• Camping Food Ideas
• How long will mushrooms keep in the refrigerator?

Today's Recipes:

• Truly Fast, Easy and Awesome Country Ribs
• Peachy Smoothies
• Best Cooked Cabbage
• Rhubarb Muffins
• Caramel Heavenlies
• Sour Cream Noodle Bake
• Blueberry-Peach Crisp
• Cranberry Pecan Bars
• Honey-Mustard Chicken
• Denny's Chicken Fried Steak

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English Spaghetti

I am looking for recipe for spaghetti made with bacon. I think it's called English Spaghetti. Can someone help me out?

Thanks,
Tena from Champaign, IL

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Camping Food Ideas

Any food ideas for camping. My family bought a camper last year, and at the end of the season we were tired of eating Hot Dogs and Hamburger's. We do not have a lot of storage, as it is a Pop Up, with a small fridge. Any recipes, suggestions would be appreciated. I have a picky one, that will not eat fish, so ideas that don't include fish would be great.

Thank you,
Lisa from Westland

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How long will mushrooms keep in the refrigerator?

How long will mushrooms keep in the refrigerator?

Maryeileen from Brooklyn, OH

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Truly Fast, Easy and Awesome Country Ribs

Stoneware microwave meals using Pampered Chef new roaster stone.

Ingredients

• Ribs
• onion
• 1/2 Cup soy sauce
• 1/2 cup brown sugar
• salt and pepper or everglades to season

Directions

Place in pan, cover with lid, microwave for 30 minutes.

Wala! Will fall off the bone.

By Sharon from Florida

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Peachy Smoothies

Ingredients

• 2 cups sliced fresh peaches, nectarines and/or apricots
• 1 cup fat-free milk
• 1 6-ounce carton peach fat-free yogurt with no-calorie sweetener
• 1 cup small ice cubes or crushed ice

Directions

In a blender, combine fruit, milk, and yogurt. Cover and blend until smooth. Gradually add ice through hole in lid, blending until almost smooth. If desired, garnish each serving with fresh fruit. Makes 4 (1-cup) servings.

Double Blue Berry Smoothie

Prepare Peachy Smoothie as directed through step 2. (Blender), except substitute blueberry yogurt for peach yogurt and 1-1/2 cups fresh or frozen blueberries and 1/2 cup fresh or frozen blackberries for peaches.

Fruit Smoothie Pops

Prepare peach or blueberry as directed through step 1. Omit the ice. Pour mixture into 14 compartments of freezer pop molds. (Or pour into 3-ounce paper or plastic cups. Cover with foil. Make a slit in the foil of each. Add sticks) Freeze for 4 to 6 hours or until firm. Makes 14 pops.

By Connie from Oden, Arkansas

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Best Cooked Cabbage

Ingredients

• 1 head cabbage cut into 8 wedges
• Olive oil
• Creole season or mixed seasoning
• 2 Tbsp. butter or margarine, cut into small pieces

Directions

Put each wedge in its own piece of foil. Sprinkle with oil and season. Dot with butter. Wrap tight. Bake at 350 degrees F for 45 minutes to 1 hour, or until fork tender.

By Connie from Oden, Arkansas

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Rhubarb Muffins

Ingredients

• 1 1/4 cups brown sugar
• 1/2 cup cooking oil
• 1 egg
• 2 tsp. vanilla
• 1 cup buttermilk
• 1 1/2 cups diced rhubarb
• 1/2 cup walnuts
• 2 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt

Topping

• 1 Tbsp. margarine, melted
• 1/3 cup sugar
• 1 tsp. cinnamon

Directions

In a large bowl put brown sugar, oil, egg, vanilla and buttermilk. Mix well. Stir in rhubarb and walnuts. In a smaller bowl combine flour, baking soda, baking powder and salt. Then add to rhubarb mixture. Spoon batter into muffin pan 3/4 full.combine melted margarine, sugar and cinnamon and spoon over top of muffins. Press it down a little. Bake at 350-375 degrees F for 20-25 minutes.

By Robin from Washington, IA

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Caramel Heavenlies

Ingredients

• 12 graham crackers (4 3/4 x 2 1/2 inches each)
• 2 cups miniature marshmallows
• 3/4 cup butter or margarine
• 3/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 cup sliced almonds
• 1 cup flaked coconut

Directions

Line a 15x10x1-inch baking pan with foil. Place graham crackers in pan; cover with marshmallows. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved. Remove from heat; stir in vanilla. Spoon over the marshmallows. Sprinkle with coconut and almonds. Bake at 350 degrees F for 14 to 16 minutes or until browned. Cool completely. Cut into 2-inch squares, then cut each square in half to form triangles. Yield: about 6 dozen.

By Christi from Paducah, KY

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Sour Cream Noodle Bake

Ingredients

• 1 (8 oz.) package medium-wide noodles
• Boiling salted water
• 1 pound ground beef
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. garlic salt
• 1 (8 oz.) can tomato sauce
• 1 cup cream-style small curd cottage cheese
• 1 cup green onion, chopped
• 1 cup Cheddar cheese, shredded

Directions

Cook noodles in boiling salted water for about 8 minutes. Drain, rinse in cold water; drain. Brown beef; pour off excess grease. Add salt, pepper, garlic salt and tomato sauce. Simmer 5 minutes.combine cottage cheese, sour cream, green onion and cooked noodles. Alternate layers of noodle mixture and meat mixture in a greased 2-quart casserole dish, beginning with the noodle mixture and ending with meat mixture. Top with Cheddar cheese. Bake at 350 degrees F for 20 minutes or until cheese is melted and lightly browned.

By Connie from Oden, Arkansas

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Blueberry-Peach Crisp

Ingredients

• 1 cup flour
• 3/4 cup + 2 Tbsp. sugar, divided
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 egg, lightly beaten
• 3 cup peeled and sliced fresh peaches
• 2 cup fresh or frozen blueberries
• 1/4 cup butter or margarine melted

Directions

Preheat oven to 375 degrees F. In medium bowl, combine flour, 3/4 cup of the sugar, baking powder, salt and cinnamon. Add egg; mix with fork until mixture resembles coarse crumbs. Place peaches and blueberries in large bowl. Add the remaining 2 Tbsp. sugar; toss to coat. Place fruit mixture in greased 8 or 9 inch square baking dish; sprinkle with crumb mixture. Drizzle with butter.

Bake 35-40 minutes or until top is lightly browned.

By Robin from Washington, IA

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Cranberry Pecan Bars

Ingredients

• 1 cup flour
• 2 Tbsp. sugar
• 1/3 cup margarine
• 1 cup finely chopped pecans
• 1 1/4 cups sugar
• 2 Tbsp. flour
• 2 beaten eggs
• 2 Tbsp. milk
• 1 Tbsp. finely shredded orange peel
• 1 cup chopped cranberries
• 1/2 cup coconut

Directions

In a medium bowl combine 1 cup flour and 2 Tbsp. sugar. With pastry cutter, cut margarine into flour mixture until mixture resembles coarse crumbs. Stir in 1/2 cup of the pecans. Press flour mixture into an ungreased 9x13 inch baking pan. Bake 15 minutes at 350 degrees F.combine 1 1/4 cup sugar and 2 Tbsp. flour. Stir in the eggs, milk, orange peel and vanilla. Fold in cranberries, coconut, and the remaining chopped pecans. Spread over partially baked crust. Bake for 25-30 minutes or until top is golden. Cut into bars while warm. Cool completely.

By Robin from Washington, IA

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Honey-Mustard Chicken

Here is a chicken recipe that is a hit; I'm asked for the recipe each time I serve it to friends or family:

Ingredients

• 2 cups herb-seasoned dry stuffing
• 3/4 cup hot water
• 1/2 cup raisins or finely chopped apples
• 1 Tbsp. margarine, melted
• 4 boneless, skinless chicken breast halves
• 1/3 cup fat-free mayonnaise
• 3 Tbsp. honey
• 1 Tbsp. Dijon mustard

Directions

Preheat oven to 400 degrees F and coat a 13x9 inch baking dish with non-stick cooking spray. In medium bowl, mix stuffing, water, raisins and margarine. Allow to stand for about 2 minutes. Spoon 4 mounds of the mixture into prepared pan and top each mound with a chicken breast. In a small bowl, combine mayo, honey, and mustard and mix well. Spoon over chicken. Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 5 minutes. To serve, spoon the sauce in pan over chicken and stuffing.

By Marnita from Ponte Vedra Beach, FL

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Denny's Chicken Fried Steak

Ingredients

• 4 cubed steaks
• corn oil
• seasoned salt
• 3 Tbsp. red wine or juice
• 2 cups Bisquick
• 1/4 pound butter or margarine, melted
• 1/3 cup cooking oil
• Pepper (to taste)

Directions

The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of seasoned salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well with the biscuit mix.combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, until crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375 degrees F for about 30 minutes.

By Connie from Oden, Arkansas

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