ThriftyFun Recipes
Volume One, Number 165, December 21, 2005
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Thank you hvnlyhills, Robin, Lizanne, Louise, Denise, Terri and Connie for today's recipes!
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Turkey Questions
What's the difference in taste between a hen and a tom turkey? I have to feed 7 people, what size should I buy?
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Peg Bracken's Sesame Cookies
I found this site while serching for Peg Bracken. I remember she had a recipe for Those Good Sesame Cookies. I can't find it in any of my remaing copies of her books. Drat that urge to clear out the old stuff. I remember they were easy enough and very good to eat. A simple white dough rolled in balls and in sesame seeds. If you have a copy in you books could you let me know?
Momma Lynne from West Chester PA
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Today's Recipes
Spinach Salad
Spinach Salad I
Ingredients:
- 2 bunches of fresh spinach, washed and chopped
- 3 oz. slivered almonds
- 1/2 lb. bacon, fried and crumbled
- 1 8 oz. can water chestnuts, sliced
- 2 c. fresh bean sprouts
- 1 c. fresh mushrooms, sliced
- 3 eggs, hard-cooked and sliced (optional; for garnish)
Dressing:
- 3 T. soy sauce
- 3/4 c. brown sugar
- 1 small onion, grated
- 2 T. Worcestershire sauce
- 1/2 t. salt
- 1/4 c. vinegar
- 1 c. oil
- 1 t. garlic powder
- 1/3 c. catsup
Directions:
Mix together. (If using a blender to mix, chopped onion is fine
instead of grated.) Mix dressing with salad ingredients. Recipe
makes more dressing than needed but it keeps well and works well on
lettuce salad or as a marinade for beef and chicken.
By Lizanne
Spinach Salad II
Ingredients
- Spinach, wash and cut off stem
- Mushrooms, slice thinly
- Bacon, cook crisp and crumble
- Hard Boiled Eggs, slice
Dressing
- 1 cup olive oil
- 1/4 cup sugar
- 1 tsp. worcestershire sauce
- 1/4 cup white vinegar
- 1 tsp. salt
- 1/4 cup ketchup
- 1/2 onion, chopped
Directions
Mix dressing ingredients together in a jar. Put on lid and shake to mix thoroughly. Can serve immediately or chill till ready to serve.
By Terri
Spinach Salad III
Ingredients:
- 1 Pkg. fresh spinach
- 1 head butter lettuce
- 2 cups fresh bean sprouts
- 1 can water chestnuts, drained and sliced
- 3/4 cup cooked and crumbled bacon
Dressing:
- 1/2 salad oil
- 1/4 cup sugar
- 1/4 cup ketchup
- 2 Tbsp. red wine vinegar
- 1/2 tsp. worcestershire sauce
- 1 small onion, finely chopped
- 1/4 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 - 1/2 tsp. cayenne pepper
Instructions:
Wash spinach and lettuce, drain and dry. Combine dressing
ingredients and blend until smooth. Store in fridge for at least
1 hour. Remix & add dressing just before serving.
From http://www.CanadianCountryGifts.com
Spinach Salad IIII
Ingredients
- 1 lb. fresh spinach
- 2 hard-boiled eggs
- 1 can sliced water chestnuts
- 3 green onions (chop greens)
- 6 slices bacon (fried crisp & crumbled)
- 1 cup fresh mushrooms
Sweet-Sour Sauce:
Ingredients
- 1 cup oil
- 1/3 cup vinegar
- 1/3 cup catsup
- 1 tsp. salt
- 1/2 cup sugar
- 1 Tbsp. Worcestershire sauce
Directions
Wash and divide spinach, add remaining ingredients. Toss with sweet-sour sauce and serve.
By Robin from Washington, IA
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Mint Surprise Cookies
Ingredients
- 1 cup sugar
- 1/2 cup firmly packed brown sugar
- 3/4 cup margarine or butter, softened
- 2 eggs
- 2 tablespoons water
- 1 teaspoon vanilla
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag of Andes Mints (in the green wrapper)
- about 60 pecan halves
Directions
First, take each mint and cut into thirds. Set aside. Cut enough mints for about 5 dozen cookies.
In large bowl combine sugar, brown sugar, margarine, eggs, water and vanilla. Mix well.
Lightly spoon flour into a measuring cup, level off. Stir in flour, soda, and salt, mix well. Chill dough at least 2 hours or overnight.
Heat oven to 375 degrees F. Enclose each mint piece in slightly less than a tablespoon full of dough. Place 2 inches apart on an ungreased cookie sheet. Top each with a pecan half, pressing down lightly to slightly flatten the cookie (MAKE SURE THAT THE MINT IS STILL COVERED!)
Bake at 375 degrees F for 7 - 9 minutes or until light golden brown. Makes about 5 dozen cookies.
NOTE: You can cut your mints in half, but you will have to make bigger cookies. Also, I have found that smaller pieces of mint give the cookie just the right hint of mint and chocolate without making it overpowering.
By Louise from Port Charlotte, FL
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Watergate Salad
Watergate Salad I
Ingredients:
- 1 (8oz.) carton whipped topping
- 1 box pistachio pudding
- 1-2 cup small marshmallows
- 1 (16 oz.) can crushed pineapple and juice
- 1/2 cup nuts
Directions:
Fold dry pudding into whipped topping in a bowl. Add pineapple and juice, marshmallows and nuts. Refrigerate.
By Robin
Watergate Salad II
Ingredients
- 1 can crushed pineapple (undrained)
- 1 pkg. pistachio instant pudding
- About 2 cup mini marshmallows
- About 8 oz. whipped topping (Cool Whip)
Directions
Blend ingredients together by hand. Put in bowl. Chill and serve. Can garnish with maraschino cherries (optional).
By Robin
Watergate Salad II
This may be doubled easily. It is very good.
Ingredients
- 1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding and Pie Filling
- 1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
- 1 cup JET-PUFFED Miniature Marshmallows
- 1/2 cup chopped Pecans I use less
- 1-1/2 cups (1/2 of 8-oz. tub) thawed COOL WHIP Whipped Topping
Directions
MIX dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended.
ADD whipped topping; stir gently until well blended. Cover.
REFRIGERATE 1 hour or until ready to serve.
By Connie from Ballwin
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Praline Pumpkin Date Muffins
Muffins:
Ingredients
- 1 pkg. Pillsbury Date Quick bread Mix
- 1/2 cup canned pumpkin
- 1/2 cup water
- 1/4 cup oil
- 1 egg
- 1/2 cup pecans (chopped)
- 1 tsp. cinnamon
- 1/8 tsp. cloves
Topping:
Ingredients
- 1/3 cup brown sugar (firmly packed)
- 1/3 cup pecans (chopped)
- 1 Tbsp. margarine or butter (softened)
Heat oven to 350 degrees F. Grease 6 jumbo-sized muffin cups or line with jumbo-sized paper baking cups. In a large bowl, combine all muffin ingredients; stir by hand 50-75 strokes or until dry particles are moistened. Divide batter evenly among muffin cups. In small bowl, combine all topping ingredients; sprinkle evenly over batter. Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely on wire rack. Wrap tightly with plastic wrap; store in refrigerator. Makes 6 jumbo-sized muffins.
TIPS: If desired, substitute Nut Quick Bread Mix and omit pecans in muffins. Decrease baking time 5 minutes. Each jumbo-sized muffin cup is about 2/3 cup To make standard-sized muffins, line 12 muffin cups with paper baking cups. Bake at 400 degrees F for 20-25 minutes. Makes 12 muffins.
By Robin from Washington, IA
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Chocolate Cherry Bark Candy
Ingredients
Another version of Quick, easy candy ...
- 1 - 24 oz pkg chocolate bark
- 2 cups walnuts
- 1 - 8 oz pkg dried cherries
Directions
Melt bark in double boiler and stir until smooth. While the bark is melting, combine walnuts and dried cherries in food processor and pulse til finely chopped.
Mix 1/2 of chopped mixture into melted bark. Spread remaining chopped mixture evenly onto a wax or parchment paper covered cookie sheet.
Pour melted bark mixture onto cookie sheet and quickly spread. You can put additional wax or parchment paper on top and smooth evenly with the palm of your hand.
Refrigerate until hard. Remove paper and break candy into bite size pieces..
Enjoy !
By hvnlyhills from Peebles, OH
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Making Large Batch of Cocoa Mix
I have 3 children. My oldest is in middle school and changes classrooms throughout the day. My younger kids are in a title 1 school and also have many specialized teachers that they see every day. They are all very fond of these very devoted teachers, and wanted to give each of them a present for Christmas. I came up with a "jar mix" take off that the kids could help me with.
We mixed up a very large batch of hot cocoa mix and spooned it in the jars with a couple inches left at the top. Then, we filled the rest of the jar with marshmallows.
Labeling these jars was pretty easy too, and we decorated the top with a piece of holiday fabric. The teachers have all loved them. And the kids are very proud of their creations. Here is the recipe for the hot cocoa mix:
Ingredients
- 11 cups powdered milk,
- 2 lb. box Nestle Quick, (powdered chocolate milk mix)
- 2 cups coffee creamer
- 4 tbsp. cocoa
- 1 small box instant chocolate pudding
- 2 cups powdered sugar
Directions
Mix together. Use 1/3 cup mix to 2/3 cup water. Heat and enjoy!
This mix made about eight 2 quart jars with room for marshmallows on top.
By Denise from Omaha, NE
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Quick and Easy Caramel Rolls
Ingredients
- 1 cup brown sugar
- 1/2 pt. whipping cream
- 2 Tbsp. cooking oil
- 3 cans refrigerated buttermilk biscuits
Directions
Heat the first 3 ingredients until hot. Shake biscuits in bag filled with cinnamon and sugar. Grease bundt pan; put caramel sauce in first and arrange biscuits on top vertically on their sides. Bake at 350 degrees F for 20 minutes. Allow to cool for 10 to 15 minutes and invert pan on top of plate.
By Robin from Washington, IA
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