ThriftyFun Recipes
Volume Two, Number 132, July 14, 2006
http://www.ThriftyFun.com
Hello,
Thank you Loretta, Lori, Robin and Trudy for today's recipes!
Thanks for reading,
Susan
Today's newsletter contains:
Recipe Requests:
Today's Recipes:
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Recipe Requests
Popeye's Red Beans and Rice
I am looking for a recipe for red beans and rice that is comparable to Popeye's Red Beans and Rice.
AnnMel from AR
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Brunch Recipes
I am planning to have a casual brunch to celebrate my husband's retirement next month. I would appreciate any suggestions or recipes that could be made ahead of time.
Thanks for your help.
Sunni
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Microwave Rolls
Does anyone have a recipe for making a small number (e.g. 4) of bread rolls quickly in a microwave? We would want to eat them straight away, so a non-yeast method would do.
Thanks,
Mary
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Other Uses for a Waffle Iron
Other uses for the waffle iron? I read somewhere about making grilled cheese sandwiches. Anyone got a great waffle recipe while you're at it?
Paula in GA, USA
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Today's Recipes
Super Easy Mexican Lasagna
Ingredients
- 1 lb or so ground beef
- 1 package taco seasoning
- 1 (12 oz) can refried beans
- 1 (8 oz or to taste) can tomato sauce
- 1 package flour tortillas
- 1 1/3 cup shredded cheddar cheese
Directions
Preheat oven to 350 degrees F. Brown ground beef with taco seasoning, refried beans, tomato sauce over medium heat for 5 min. Using 9 x 13 inch pan or smaller, place layer of flour tortillas on bottom of pan, top with meat mixture, then 1/3 cup cheese. Repeat the 3 layers 2-3 times.
Bake at 350 degrees F for 30 minutes. Let stand for a few minutes before serving. To make a prettier dish buy the Mission wraps from your local Walmart (or wherever you can get them). They come in red tomato and basil flour tortilla wraps. Stretch them out with the old fashioned white kind of wraps. They will love this dish and beg for more.
By Lori from Marion AR
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The Great Salad
Ingredients
- 1 tsp. salt
- 1 tsp. mustard (Dijon-style)
- 1-2 tsp. tarragon
- 2 Tbsp. chopped chives
- 2 Tbsp. chopped parsley
- 1 egg
- Juice of 1 large lemon
- 1/2 cup salad oil
- 1/2 cup sour cream
- Tabasco sauce
- 1 - 2 cups cooked shrimp
- ground pepper
Directions
Mixed salad greens including spinach for 6-8 servings.
Put all dry ingredients in large salad bowl. Add egg and lemon juice. Slowly whisk in oil to form an emulsion. Add sour cream, shrimp, and a dash of Tabasco. Thoroughly mix with salad greens and add freshly ground pepper to taste. Prepare and present at the table, if desired.
By Robin from Washington, IA
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Pears Poached in Raspberry Syrup
Ingredients
- 4 large pears
- 2 package frozen raspberries
- 1 Tbsp. cornstarch
- 1/3 cup sugar or more if needed
- 1/2 - 1 cup water
Directions
Thaw the raspberries and press through a fine sieve. Pour the water through the pulp. Discard the pulp. Put juice in a saucepan, add the sugar and cornstarch (mixed with a little water) and bring to a boil. Stir for 2 minutes. Peel pears, cut into halves and remove seeds. Arrange pears cut side down in 2 qt. saucepan. Pour raspberry syrup over pears and simmer until tender. Turn the pears several times as necessary so that the color will cover all of the pear. Serve either hot or cold with whipped cream, if desired. Serves 8.
By Robin from Washington, IA
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Fruit Dip
Fruit Dip I
Ingredients:
- 1 8 oz package light cream cheese
- 1 jar marshmallow topping
- 1 medium container fruit yogurt
Directions:
Put all ingredients in a bowl & beat until smooth with an
electric beater. Chill & serve with cut up fruit. Delicious with all fresh fruit. Vary the flavor by using
different flavored yogurts.
From http://www.CanadianCountryGifts.com
Fruit Dip II
Ingredients:
- 8 oz. pkg. cream cheese
- 8 oz. jar marshmallow creme
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
Directions:
Arrange sliced fruit on platter to be used with dip. To prepare dip, blend marshmallow creme, cream cheese and spices.
By Robin
Fruit Dip III
For a delicious, addictive fruit dip, mix equal parts cream cheese (plain or fruit flavored) with marshmallow fluff from a jar. It's great with tart apples.
By Sandra McArdle
Fruit Dip IV
This is a great dip for fresh fruit and so easy to make. Guaranteed to become your family favourite. Enjoy!
Ingredients
- 1 jar butterscotch sundae topping
- 1 large package cream cheese
Whip together and add
By ERP
Fruit Dip V
Ingredients
- 1 (8 oz.) package of cream cheese, softened
- 1 jar marshmallow creme
Directions
Mix these two together with mixer until smooth. Chill and serve with variety of fruit.
By Trudy from Springfield, IL
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Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1/3 cup shortening
- 2 eggs
- 1 cup milk
Directions
Combine dry ingredients in bowl and mix well. Cut in shortening. Beat egg and milk together. Add to dry ingredients and stir until just blended. Pour into well buttered muffin pan or 9 inch baking pan. Bake at 400 degrees F for 25 minutes or until done. Note: 1/4 cup melted butter may be substituted for shorteing. Add with eggs and milk.
By Robin from Washington, IA
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German Sweet Chocolate Pecan Pie
Ingredients
- 1 package cream cheese, softened
- 1 1/2 cup cold half and half, light cream, or milk
- 1 package chocolate instant pudding
- 3 1/2 cups Cool Whip, thawed
- 1 package German Sweet chocolate, chopped
- 1 cup chopped honey-roasted pecans or plain pecans
- 1 pre-packaged chocolate pie crust
Directions
Beat cream cheese in large bowl of an electric mixer at high speed until smooth. Add half and half and beat a low speed until well mixed. Add pie filling mix; beat until well blended, 1 minute. Fold in whipped topping, chocolate, and pecans. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 20 minutes before serving. Store any leftover pie in freezer.
By Robin from Washington, IA
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Hamburger Stew for the Oven
I have lots of beef recipes, but beef has gotten too costly for us. Here is a hamburger stew for the oven
Roll 8 oz. ground beef with 1/4 tsp. chili powder, 1/2 tsp. dry mustard, 1/2 tsp. salt. 2 tsp. minced onion, 2 small potatoes quartered, 2 small carrots sliced, 1 small onion quartered, 8 oz. tomatoes, 1 bouillon cube and 3 Tbsp. water
Place in 1 1/2 quart cassarole. Bake at 350 degrees F for 1 hour.
By Loretta from Summerfield, Florida
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