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ThriftyFun Recipes
Volume Two, Number 65, April 4, 2006
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Hello,

Thank you Great Granny Vi and Robin for today's recipes!

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Today's newsletter contains:

Today's Recipes:

• Pumpkin Butter
• Simply Elegant Steak and Rice
• Lemon Vinaigrette Dressing
• Coconut Cream Pie
• Italian Delight (from Gladys)
• Hot Turkey Sandwiches
• Raspberry Whip
• Jubilee Salad Ring

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Today's Recipes

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Pumpkin Butter

Ingredients

• 2 1/2 cups cooked, mashed pumpkin
• 3/4 cup sugar
• 1/4 cup apple cider or orange juice
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/4 tsp. ground nutmeg

Directions

Combine all ingredients in a heavy saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until mixture thickens. Cover and refrigerate. Makes 3 cups. Will keep about 2 weeks in refrigerator.

By Robin from Washington, IA

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Simply Elegant Steak and Rice

• 1 1/2 lb. tenderized boneless beef round steak
• 1 1/2 Tbsp. vegetable oil
• 2 large onions
• 3 cups hot cooked rice
• 1 can sliced mushrooms
• 1 can cream of mushroom soup
• 1/2 cup water
• 1 1/2 tsp. garlic salt

Cut onions into 1/2 inch slices and separate into rings. Drain mushrooms and reserve liquid. Cut steak into thin strips. In a large ovenproof skillet, brown meat in oil using high heat. Add onions and saute until tender crisp. Blend soup, water, liquid from mushrooms and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover and simmer for 1 hour or until steak is tender. Or you can cover and bake at 350 degrees F. Serve over beds of fluffy rice.

By Robin from Washington, IA

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Lemon Vinaigrette Dressing

Ingredients

• 1/3 cup vegetable oil
• 1/4 cup bottled lemon juice
• 1 small clove garlic, minced
• 1 tsp. dried basil
• 1 tsp. salt
• 1/8 tsp. red pepper

Directions

Combine all ingredients in a small jar and refrigerate.

By Robin from Washington, IA

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Coconut Cream Pie

Crust (makes 2 double-crust pies):

• 4 cups sifted flour
• 1 1/2 tsp. salt
• 1 tsp. baking powder
• 2 cups butter-flavored Crisco
• 1/2 cup cold water
• 1 Tbsp. vinegar
• 2/3 cup toasted coconut

Mix together flour, salt and baking powder. Blend in Crisco. Add water and vinegar. Stir liquid into dry mixture until it forms a ball. May be used at once or wrap in waxed paper. place in a covered dish and refrigerate or freeze. For single-crust pie, prick pastry in pan before baking 10-12 minutes at 400 degrees F. until lightly browned. Let cool.

Filling:

• 2 1/3 cups sugar
• 3 Tbsp. cornstarch
• 1/2 tsp. salt
• 3 cups half and half or milk
• 3 egg yolks
• 1 Tbsp. butter
• 1 tsp. clear vanilla flavoring
• 1/2 tsp. almond flavoring
• 1 cup flaked coconut

Mix sugar, cornstarch, and salt in saucepan. Stir in half and half or milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Slightly beat egg yolks in separate bowl. gradually stir in 1/3 of hot mixture. Blend egg yolk, mixture into remaining hot mixture. Boil one minute more, stirring constantly. Remove from heat.

Blend in butter, vanilla flavoring and almond flavoring. Cool slightly. Add coconut. Pour filling into baked pie crust that has been sprinkled on the bottom with 2/3 cup toasted coconut. Cover loosely with wax paper. When cool, top with whipped cream. Sprinkle top with toasted coconut. Refrigerate before serving. Makes 1 9 inch pie.

Whipped cream topping

• 1 carton whipping cream
• bit of sugar
• 1/2 tsp. clear vanilla flavoring
• 1/4 tsp. almond flavoring

Whip ingredients together.

By Robin from Washington, IA

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Italian Delight (from Gladys)

Ingredients

• 1/2 onion chopped
• 1/2 bell pepper chopped
• A few cloves of garlic (peeled and chopped)
• 1 lb. ground beef
• 1/2 can whole kernel corn
• 3 small cans tomato sauce
• salt
• pepper
• 1/4 tsp. chili powder
• 6-8 ozs. Noodles
• Grated Cheese

Directions

Brown 1/2 onion, 1/2 bell pepper and garlic with 1 lb. ground beef.

Add 1/2 can whole kernel corn, 3 small cans tomato sauce, salt and pepper to taste, 1/4 teaspoon chili powder.

Cook 1 package noodles (6-8 oz.) Drain. Add meat mixture. Pour half in casserole and sprinkle with grated cheese, repeat with the remaining and bake about 40 - 45 minutes at 325-350 degrees F.

By Great Granny Vi from Moorpark, Ca.

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Hot Turkey Sandwiches

Ingredients

• 6 cups turkey, diced
• 1/2 cup margarine
• 1/2 cup mushrooms
• 1 1/2 cup diced celery
• 3/4 cup onion, diced
• 1 can cream of mushroom soup
• 3 cups grated cheese

Directions

Mix all ingredients, except cheese, in crockpot or electric skillet. Heat until bubbly. Stir in the grated cheese and serve on buns.

By Robin from Washington, IA

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Raspberry Whip

Ingredients

• 1 package (8 serving size) or 2 packages. (4 serving size) raspberry or strawberry Jello, sugar free
• 1 1/2 cup boiling water
• 1 cup cold water
• ice cubes
• 2 3/4 cups of Cool Whip Light (or generic Brand)
• 1 tsp. Cool Whip lite whipped topping (or generic brand) for each serving
• Raspberries (optional)
• Mint leaves (optional)

Directions

Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Mix cold water and ice cubes to make 2 cups. Add to gelatin, stirring until slightly thickened (consistency or unbeaten egg whites). Remove any remaining ice. Stir in 2 3/4 cups of the whipped topping with wire whisk until smooth. Spoon into 8 individual dessert dishes. Refrigerate 2 hours or until firm. Garnish with remaining whipped topping, raspberries and mint, if desired. Makes 8 servings.

By Robin from Washington, IA

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Jubilee Salad Ring

Ingredients

• 1 package frozen red raspberries, thawed
• 1 package red raspberry flavored gelatin
• 1 3/4 cups boiling water
• 1/4 cup lemon juice
• 1 can pitted dark sweet cherries, drained and halved
• lettuce

Directions

Drain raspberries, reserving syrup. Set raspberries aside. In a large mixing bowl, dissolve gelatin in the boiling water. Stir in lemon juice and reserved raspberry syrup. Chill till partially set (the consistency of egg whites). Fold in raspberries and cherries.

By Robin from Washington, IA

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• ThriftyFun Recipes - April 3, 2006
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