ThriftyFun Recipes
Volume Three, Number 6, January 9, 2007
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Thank you Robin and Tracy for today's recipes!
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Today's Recipes
Strawberry Angel Cake
Ingredients
- 1 package strawberry gelatin (3 oz. size)
- 1 cup hot water
- 1 cup ice water
- 1 cup marshmallows, diced
- 1 package frozen strawberries (10 oz. size)
- 1 Tbsp. lemon juice
- 1 cup whipping cream
- 1 (10 inch) angel food cake
Directions
Dissolve gelatin in hot water. Add ice water and chill until syrupy. Whip gelatin until fluffy. Stir in marshmallows, partially thawed strawberries and lemon juice. Fold in the whipped cream. Let set, then add between layers of angel food cake, or scoop out the cake and fill the cavity. For appearance's sake, rub the brown crust off the cake with fingertips. May be served topped with additional whipped cream. (Fresh strawberries may also be used in place of the frozen berries). This is also delicious made with red raspberries for a nice variation.
By Robin from Washington, IA
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Crunchy Ice Cream Squares
Ingredients
- 1 cup butter or margarine
- 4 cups crisp rice cereal
- 1 cup brown sugar
- 1/4 tsp. butter flavoring
- 1 cup coconut
- 1 cup nuts, chopped
- Ice cream
Directions
Melt butter or margarine. Combine with remaining ingredients, except ice cream. When well blended, pat half of mixture into 9x13 inch greased pan. Cut slices of ice cream and cover crunchy layer. Smooth remaining crunchy mixture over top of ice cream. Freeze. Cut into squares. This crunchy topping is great for any flavor. A favorite with children as well as adults.
By Robin from Washington, IA
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Soldier Boy Special
Ingredients
- 2 cups white sugar
- 1 cup cream
- 1 Tbsp. butter or margarine
- 1 1/2 oz. unsweetened chocolate
- 1 tsp. vanilla
- 1 tsp. burnt sugar flavoring
- 24 large marshmallows, cut fine
- 1 cup nuts
- 3 cups graham cracker crumbs
Directions
Cook sugar, cream, butter or margarine and chocolate to soft-ball stage or until it reaches 235 degrees F on the candy thermometer. Add flavorings, cut marshmallows, nuts, and cracker crumbs. Stir well. Spread in a large pan and when cool, cut into squares.
By Robin from Washington, IA
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Ham and Rice Casserole
Ingredients
- 1 can sliced mushrooms, undrained
- 1 can mushroom soup, undiluted
- 1/4 cup minced onion
- 1 jar pimientos, cut into strips
- 1/4 cup minced green pepper
- 1 1/2 cup grated sharp cheese
- 2 cups cooked rice
- 2 cups cooked ham, cut into cubes
- 1/4 cup ginger ale
- salt and pepper, to taste
Directions
Combine ingredients and turn into a buttered casserole dish. Bake at 350 degrees F for 30 minutes. Serves 6.
By Robin from Washington, IA
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Broccoli-Cauliflower Supreme
Ingredients
- 1 medium sized head cauliflower
- 1 bunch fresh broccoli
- 6 slices bacon, chopped
- 3 Tbsp. bacon drippings
- 1/4 cup chopped onion
- 3 Tbsp. brown sugar
- 3 Tbsp. cider vinegar
- 1 tsp. salt
- 1/4 tsp. pepper
Directions
First, trim green leaves from cauliflower, leaving the head whole. Cook in salted, boiling water until just tender. Drain thoroughly. While cauliflower is cooking, cut broccoli florets from stems, cut lengthwise into very thin slices and cook in salted, boiling water just until crisply tender. (Do not over cook) Drain thoroughly. Fry bacon until crisp, remove and drain on paper. Pour drippings into a cup, measure 3 Tbsp. of drippings back into pan and cook onion until it is just soft. Stir in remaining ingredients and simmer for 3 minutes. Place cauliflower in serving bowl. Arrange broccoli in a ring around the edge. Then pour hot dressing over all, and top cauliflower with crisp bacon.
By Robin from Washington, IA
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Quick Cheese and Bacon Corn Bread
Ingredients
- 1 package corn muffin mix
- 1/2 cup grated sharp Cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 egg
- Milk, according to package directions
- 1/4 tsp. butter flavoring
Directions
Empty the corn muffin mix into a bowl and stir in the cheese and bacon. Add the egg and milk, according to the directions on the package, and the flavoring. Pour into a greased 8 inch pan and bake about 25 minutes, or until done, at baking temperature given in directions on package of mix.
By Robin from Washington, IA
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Layered Graham Dessert
Ingredients
- 2 packages graham crackers
- 2 (3 oz) packages instant vanilla pudding mix
- 3 cups milk
- 1 (8 oz) tub whipped topping, thawed
- 1 can chocolate frosting
Directions
Line the bottom of a 9x13 inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping. Spread half of the mixture over the graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers. Frost with chocolate frosting. Refrigerate.
By Tracy from Shellsburg, IA
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Fruit Patties
Ingredients
- 1 cup figs
- 1 cup dates
- 1/4 cup raisins
- 6 maraschino cherries
- 2 cups almonds
- 1 cup walnuts
- 1 cup pecans
- sugar for dipping
Directions
Grind figs, dates, raisins, cherries, almonds, walnuts and pecans. You may have to use the coarse blade the first time for the almonds, then they will go through a finer blade. Mix thoroughly. Form into small patties, dip in sugar. Keep in a cool place.
By Robin from Washington, IA
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