December 12, 2006

ThriftyFun Recipes - December 12, 2006

ThriftyFun Recipes
Volume Two, Number 237, December 12, 2006
http://www.ThriftyFun.com

Hello,

Thank you Margie, Joan, Harlean, Robin and Gail for today's recipes!

Thanks for reading,

Susan

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Recipe Requests:

Today's Recipes:

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Recipe Requests

Marshmallow Conversion

How much marshmallow cream does it take to equal 2 cups of miniature marshmallows? I am making fudge.

Boomba from Wrightstown, WI

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Manual for a Regal Kitchen Pro Breadmaker k6769c

I am looking for a manual for a regal kitchen pro breadmaker k6769c, Can anyone help?

Sherri from vernon, BC

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Chocolate Rolls Recipe

I love pumpkin rolls but I would like to make a dessert similar to that only using chocolate. Does anyone have a recipe?

bsue from Coshocton, Ohio

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Baking With Jelly Beans

Can I bake with jelly beans or how can I use them in cooking?

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Today's Recipes

Buckeyes

(This recipe makes LOTS)

  • 1 lb. soft butter
  • 2 lb. smooth peanut butter
  • 3 lb. confectioners' sugar
Mix well, roll in 1 inch balls and chill well.
  • 2 12 oz. bags chocolate chips
  • 1/2 bar paraffin wax slowly melted together and well stirred
Spear peanut butter ball with a toothpick and dip about 2/3 to 3/4 of the way into the melted chocolate chip mixture. leaving about a 3/4 inch circle of tan. Pat out the little hole from the toothpick and let set on waxed paper until well set or refrigerate until hard.

This is easy and extremely popular in the state of Ohio.

Go Bucks!

By Margie Minard from Mount Vernon, Ohio

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The Happy Holiday Igloo Pound Cake

Here's a great recipe and a seriously FUN cake for the Liddle Kiddles to help create. :) http://joanbramsch.com/recipes/christmasrecipes.shtml

By Joan, new member

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Frog Eye Salad

Cook Acini Di Pepe: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.

  • 3/4 cup sugar
  • 2 Tbsp. flour
  • 1/2 tsp. salt
  • 2/3 cup pineapple juice (from canned pineapple, shown below)
  • 2 eggs, beaten
  • 1 tsp. lemon juice
In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.

Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled. Add the following:

  • 2 cans (11 oz. each) mandarin oranges, drained
  • 1 can (20 oz.) pineapple tidbits, drained
  • 1 can crushed pineapple, drained
  • 1 carton (8 oz.) dairy whipped topping
  • 1 cup miniature marshmallows
Stir lightly. Chill at least 1 hour before serving.

Serves 8-10.

By Harlean from Arkansas from Hot Springs, Arkansas

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Chipped Beef Dip

Ingredients

  • 1 cup sour cream
  • 2-3 oz. packages. cream cheese (room temperature)
  • 1/4 cup chipped dried beef, minced
  • 2 dill pickles, chopped fine
  • 1 tsp. Worcestershire sauce
  • 2-3 tsp. horseradish
  • 1/4 tsp. lemon flavoring
  • dash pepper

Directions

Combine all ingredients thoroughly and serve with your favorite chips.

By Robin from Washington, IA

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Buttermilk Chicken

Ingredients

  • 4 chicken breasts
  • 1 1/2 cup buttermilk, divided
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 1 can cream of chicken soup

Directions

Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk. Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a baking pan, put chicken in the pan. Bake at 425 degrees F for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk and cream of chicken soup, mixed together over chicken. Bake 15 minutes more. Remove chicken breasts, Use liquid for gravy for mashed potatoes or rice.

By Gail from Chattanooga

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Boiled Holiday Custard Drink

Ingredients

  • 1 Qt. milk
  • 3/4 cup sugar
  • 4 beaten eggs or 6 egg yolks

Directions

Warm milk in heavy pan or double boiler. Add sugar, beaten eggs and cook slowly, stirring often until coats spoon. Remove from heat and cool. Add vanilla or nutmeg. Can also "spike" with bourbon. Refrigerate till ready to serve.

By Terri from NV

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