ThriftyFun Recipes - Sept. 13, 2007

Directions

Mix sugar, salt and cornstarch in medium sized sauce pan. Mix in cherry juice and water. Stir constantly on medium heat. Bring to a boil and cook for approximately 10 minutes or until it begins to thicken and no longer tastes like cornstarch. Remove from heat. Then add almond extract. Serve immediately over individual slices of cake. Cake does NOT need to be warm.

Reserve any remaining sauce in refrigerator for later use. The taste will NOT be the same when re-heated but will taste good anyway. ONLY re-heat as much as you need per serving.

By Roxanne from Terre Haute, Indiana

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Old Fashioned Puff Pancake

Ingredients

• 5 Tbsp. butter
• 3 eggs, slightly beaten
• 1/2 cup milk
• 1/2 cup flour
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• half of lemon
• powdered sugar

Directions

Melt butter in 10 or 12 inch skillet or 9x13 inch glass baking dish. Turn to let butter coat sides. With fork mix eggs, milk, flour, salt and nutmeg. Pour batter into skillet or baking dish and bake at 425 degrees F for 15-20 minutes or until puffed and golden. These are very different looking. Remove from oven; sprinkle with lemon juice and return to oven for 2-3 minutes. Remove again and sprinkle with sifted powdered sugar. Cut into wedges and serve hot from skillet or on heated platter with hot maple syrup or sweetened sour cream and fresh strawberries.

By Robin from Washington, IA

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Sweet Popcorn Mix

Ingredients

• 6 cups popped popcorn
• 2 cups chocolate flavor Count Chocula cereal (or any other chocolate flavored cereal you may like)
• 2 Tbsp. margarine, melted
• 1 Tbsp. sugar
• 1/4 tsp. cinnamon

Directions

Mix popcorn and cereal in large bowl. Drizzle margarine over popcorn mixture, tossing frequently to coat. Mix sugar and cinnamon; sprinkle on popcorn mixture, tossing frequently to coat evenly.

By Robin from Washington, IA

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Chicken Divan

Ingredients

• 2 pkgs. (10 oz. ea.) broccoli spears, or 1 bunch fresh trimmed broccoli
• 2 cups sliced cooked chicken or turkey
• 2 cans condensed cream of chicken soup
• 1/2 cup mayonnaise (no non-fat)
• 1 tsp. lemon juice
• 1/2 tsp. curry powder
• 1/2 cup shredded processed Cheddar cheese
• 1/2 cup soft bread crumbs, tossed with 1 Tbsp. melted butter

Directions

Cook broccoli in a small amount of boiling water until crisp-tender; drain. Arrange the broccoli stalks in a greased 11-1/2 x 7-1/2 x 1-1/2-inch baking dish. Arrange chicken over the broccoli spears. Combine the soup with mayonnaise, lemon juice, and curry powder; pour over all. Sprinkle with shredded cheese, then top with buttered bread crumbs. Bake at 350 degrees F for 25 to 30 minutes, until heated through.

Serves 6

By Connie from Cotter, AR

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Tangy Yogurt Dip

Ingredients

• 1 cup nonfat plain yogurt
• 2 Tbsp. chili sauce
• 1-2 tsp. prepared horseradish

Directions

Mix all ingredients, cover and refrigerate for at least 1 hour. Serve with fresh veggies or tortilla chips.

By Robin from Washington, IA

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Easy Peach Pie

Ingredients

• 9 inch baked pastry shell
• 1 cup water
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 - 3 ounce pkg. Peach jello
• fresh peach slices

Directions

Cook water, sugar, and cornstarch until thick and clear and then dissolve peach jello into it. Cool mixture slightly before spreading a thin coat onto baked and cooled pastry shell. Add peach slices and then remaining sauce. Cool. Top with Cool Whip.

By Sue from Garrettsville, OH

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Spinach Quiche

Ingredients

• 1 pie shell, unbaked (10 inch)
• 1 egg white, slightly beaten
• 1 envelope dry onion soup mix
• 3 Tbsp. flour
• 1 pkg. frozen chipped spinach, cooked and drained
• 1/2 lb. boiled ham, cubed or cooked bacon, diced
• 1/2 lb. swiss cheese, grated
• 1 whole egg
• 1 egg yolk
• 2/3 cup half and half

Directions

Brush pie shell with egg white, cover and refrigerate. Preheat oven to 375 degrees F. In large bowl, combine onion soup mix with flour. Add drained spinach, ham and 1 cup cheese. Mix well. In small bowl, beat whole egg yolk and cream until well mixed. Spoon spinach mixture into pastry and top with remaining cheese. Spoon on egg mixture. Bake at 375 degrees F for 45 minutes or until nicely brown and puffy. Let cool slightly to 'set up.' Yield: 6-8 servings.

By Robin from Washington, IA

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