ThriftyFun Recipes - February 27, 2007

Thank you Jan, Connie, Robin, Linda, MaryK, Trudy and Coreen for today's recipes!

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Recipe Requests:

• Cooking Ham Tips
• High Fiber Diet

Today's Recipes:

• Fish Pie
• Crock Pot Cream Cheese Chicken
• Christmas (or anytime) Morning Rolls
• Posole
• Layered Tortellini-Spinach Salad
• Savory Vegetarian Garbanzos
• Kit Kat Bars
• Easy Apple Crisp
• Touch-Down Party Dip
• Golden Yam Brownies
• Easy Red Punch

Cooking Ham Tips

Tips for making great ham. I thought I read a thread one time on cooking ham but I can't find it.

Ann

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High Fiber Diet

I am looking for some high fiber recipes. I need to switch to a high fiber diet. Does anyone have any tips or recipes to share?

Dee from AZ

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Fish Pie

Ingredients

• 1 lb. fish fillets, fresh or frozen (I use frozen Tilapia)
• 1 package frozen mixed vegetables (or use fresh or canned and choose the amount, more if you want to stretch the pie)
• 1 can condensed cream of Celery Soup (or make your own white sauce & add celery)
• 1 cup milk
• 1/2 tsp onion salt
• 1 cup prepared biscuit mix (such as Bisquick, but I make my own mix)
• 1/2 cup shredded cheese (we like cheddar)

Thaw frozen fish; cut into 1 inch pieces.combine soup, mixed veggies, 1/2 cup milk, onion salt in 10 inch fry pan. Mix well and heat slowly about 5 minutes. Add fish, heat until bubbly.; pour into an 8 x 8 inch casserole baking dish.combine biscuit mix, cheese and remaining 1/2 cup milk in a bowl; stir to make a smooth dough. Spoon into even mounds onto the hot fish mixture. Bake in a hot oven (400 degrees F) for 18-20 minutes, or until biscuits are done and browned. (I put a pan under the casserole dish because the mixture sometimes bubbles over.) Serves 4.

By Linda from FL

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Crock Pot Cream Cheese Chicken

Makes 6 servings

Ingredients

• 2.5 pounds boneless, skinless chicken breasts
• 8 oz reduced fat cream cheese
• 10.75 oz can cream of chicken or mushroom soup
• 1/2 cup water
• 1 packet Italian salad dressing dry seasoning

Use an electric mixer to combine cream cheese, soup, water and seasoning packet. Pour over chicken in crock-pot. Cook on high 4-5 hours or low 8-9 hours. Can be served over noodles or rice. Good with broccoli, drizzled with sauce.

I've shared this recipe with friends and family and it's a big hit with everyone. Enjoy!

By MaryK from Waynesboro, PA

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Christmas (or anytime) Morning Rolls

Ingredients

• 18-24 frozen dinner rolls
• 1 small package butterscotch pudding (not instant)
• 1/2 cup (1 stick) margarine or butter
• 3/4 cup brown sugar
• 1/2 cup chopped pecans
• 3/4 tsp. cinnamon
• 1 tsp. vanilla extract

Arrange frozen rolls (do not thaw) in bundt pan or angel food cake pan. Sprinkle butterscotch pudding (not instant) on top of the frozen dinner rolls. Heat butter, brown sugar, cinnamon, nuts, vanilla on stove until bubbly. Pour over rolls. Cover lightly with foil. Set on counter overnight. Rolls will rise. Bake in the morning around 25 - 30 minutes at 350 degrees F. When done, let set for a few minutes then turn upside-down on round platter. YUMMY!

By Trudy from Springfield, IL

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Posole

Ingredients

• 1 1/2 lb. pork stew meat, cut in 3/4 inch cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 Tbsp. vegetable oil
• 3 cups beef broth
• 2 cans hominy, rinsed and drained
• 2 cans chopped green chilies
• 1-2 jalapeno peppers, seeded and chopped (opt.)
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/4 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1/2 cup minced fresh cilantro
• Tortilla strips, (opt.)

In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over medium heat until meat is not longer pink; drain. Stir in the broth, hominy, chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips, if desired.

By Robin from Washington, IA

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Layered Tortellini-Spinach Salad

Ingredients

• 1 package frozen cheese tortellini
• 2 packages fresh baby spinach
• 6 cups shredded red cabbage
• 1 pint cherry tomatoes, quartered
• 3 Tbsp. thinly sliced green onions
• 1 package sliced bacon, cooked and crumbled
• 1 bottle ranch salad dressing

Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer spinach, cabbage, tomatoes and onions. Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving.

By Robin from Washington, IA

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Savory Vegetarian Garbanzos

I got this recipe from the Basque lady who was my landlady at my first apartment, back in 1963. She was a wonderful cook. She and her husband would butcher a pig in their driveway once a year and make Basque chorizo, which was pure heaven!

Ingredients

• 3 cups garbanzos (chickpeas)
• 1 quart water
• 1 tsp. salt
• 1 minced onion
• 1/2 chopped green pepper
• 2 tablespoons oil
• 2 cups canned tomatoes (or 1 quart home-canned)
• 1 tsp. brown sugar

Soak the garbanzo beans overnight in the water. Add salt and simmer 1 hour. In another pan, mix the remaining ingredients and simmer for 20 minutes. Mix garbanzos and sauce in a covered oven-proof 2 quart pan or dish and bake 1 1/2 hours at 325 degrees F. Sometimes you have to add a little water. Serves 8 for about $2.50.

By Coreen from Rupert, ID

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Kit Kat Bars

Ingredients

• 2 sticks butter
• 1 cup brown sugar
• 1/2 cup milk
• 1/3 cup white sugar
• 2 cups crushed graham crackers

Cover the bottom of a 9x13 pan with 1/3 of crackers. Add remaining ingredients to saucepan and boil for 5 minutes, stirring often. Pour half of this mixture over crackers. Put another layer of crackers. Pour remaining boiled mixture over top of this. Another layer of crackers.

Melt:

• 2/3 cup peanut butter
• 1/2 cup butterscotch chips
• 1/2 cup chocolate chips

By Trudy from Springfield, IL

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Easy Apple Crisp

Ingredients

• 4 cups sliced apples
• 1 tsp. cinnamon
• 7 Tbsp. butter
• 1/2 cup water
• 1 cup brown sugar
• 3/4 cup flour

Peel and slice apples into a buttered baking dish. Add 1/2 cup sugar, cinnamon and 1/2 cup water. Blend together butter, 1/2 cup sugar and flour until crumbly. Spread over apples and bake uncovered in 350 oven for 1 hour or until apples are tender and topping browned. Serve with ice cream, if desired.

By Robin from Washington, IA

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Touch-Down Party Dip

Ingredients

• 1 can refried beans
• 1 package cream cheese, softened
• 1 package taco seasoning mix
• 2 garlic cloves, pressed
• 1 small tomato, chopped
• 1/4 cup chopped onion
• 1/4 cup chopped pitted ripe olives
• 2 Tbsp. minced fresh cilantro or parsley
• 1/2 cup shredded cheddar cheese
• Sour cream (opt.)
• Tortilla chips

Preheat oven to 375 degrees F. Spread beans onto bottom of 9 inch pie plate. In medium bowl, combine cream cheese, seasoning mix and garlic; spread over beans. Top with tomato, onion, olives and cilantro; sprinkle with cheddar cheese. Bake 25-30 minutes or until heated through. Garnish with sour cream, if desired. Serve with tortilla chips. Serves 12-16.

By Robin from Washington, IA

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Golden Yam Brownies

Ingredients

• 1 cup butter or margarine (butter is best)
• 1 cup packed brown sugar
• 1 cup white sugar
• 4 eggs
• 2 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 cups peeled and finely shredded yam (or sweet potato)
• 1 cup confectioners' sugar
• 2 Tbsp. butter or margarine
• 2 Tbsp. milk

Preheat oven to 350 degrees F (175 C). Grease a 9x13-inch baking dish. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla.combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish. Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.

By Connie from Oden, Arkansas

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Easy Red Punch

Ingredients

• 1-46 ounce can Cherry Hi-C
• 1-46 can red Hawaiian Punch
• 1-46 ounce can pineapple juice
• 1-28 ounce bottle ginger ale or 7-Up

Mix above ingredients together except the ginger ale or 7-Up. Add the soda just before serving.

By Jan from Suring, WI

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