ThriftyFun Recipes - September 5, 2008

Directions

Combine ingredients in the blender and puree until smooth. Serve in a tall glass.

Enough for one but you can always double the recipe. Hope you enjoy, I do.

By Darlene from Fairview, PA

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Chicken Tarragon

Ingredients

• 1 cut up fryer
• 2-3 tablespoons butter
• seasoned flour
• 1 tablespoon tarragon or more if you like the herb
• 2 cups dry white wine or beer
• 1 cup chopped onion (I like sweet onion when using beer it goes well with the hops)

Directions

Heat large pan over medium heat. Add butter to pan. Dredge chicken parts in seasoned flour. Quickly brown chicken on one side, 5-8 minutes. You are not cooking the chicken now, just getting a golden crust for flavor. Turn when brown, add onions. Brown on other side, 5-8 minutes. Add tarragon and wine, cover, turn to low. Cook 15-20 minutes. Turn chicken, cook until chicken is done, 10-20 minutes more. Cooking time depends on the size and age of the pieces of chicken. Remove chicken, there should be about a 1- 1 1/2 of sauce left, if not add a little more wine/liquid and heat through.

If alcohol is not an option, use alcohol free wine or beer or, chicken or vegetable broth.

I put the chicken pieces over lightly buttered noodles or rice on a large platter and pour the sauce from the pan over the chicken.

I have used beer and ale instead of wine, don't use a dark ale it overpowers the tarragon.

For a creamer sauce add a few tablespoons of cream, sour cream or cream cheese to the sauce before it is served. For a lighter fare add a little caned milk instead of cream and pour off any oil after the chicken is fried.

For slow cooker, fry the chicken with out the onions. After the chicken is browned. Add chicken on the bottom, tarragon, onion and liquid to slow cooker, and cook on low for 5-6 hr or high 3-4 hr. Skim the grease before removing the chicken and serving.

This can be made with boneless chicken. Dredge chicken parts in seasoned flour. Fry and turn when brown, add onions. Brown on other side. Add tarragon and wine, turn to low. Cook 5-10 min. Cook till chicken is done, 3-5 minutes more. Cooking time depends on the size pieces of chicken. Remove chicken, and cook until there is 1- 1 1/2 of sauce left. Add chicken and serve.

By Scott E. from Chicago

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Wasabi Mashed Potatoes

No more boring taters! Try this Japanese spice to "spice up those spuds a notch". You can find it in most supermarkets these days, just ask which aisle. These taters are a great companion for steak but also nice with fish and poultry :-)

Wasabi is not just for Sushi anymore ;-) There are many, many uses for Wasabi including main dishes and yummy salad dressing :-)

Ingredients

• 2 russet potatoes
• 1/2 cup milk
• 1 Tbsp. butter
• 2 tsp. wasabi powder, or more to taste

Directions

Peel and cut potatoes in to quarters and boil until tender. Drain and mash well. Add butter and stir until butter is melted. Add remaining ingredients and mix well.

I like to make up an extra batch to save time for later enjoyment because mashers refrigerate/freeze well to reheat at a later time.

By Deeli from Richland, WA

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Marshmallow Pie

Melt 25 marshmallows and 1 cup milk in a pot on low heat. Remove from heat.

Add one 8-12 oz. package thawed frozen raspberries. Mix well.

Fold in 1 8 oz. whipped topping. Pour into graham cracker crust and chill for 2 hours.

Source: I have had it in my recipe book for so long I don't remember, but my guess it was on the back of a Marshmallow cream jar or bag of puffs?

By Sandra from Salem, OR

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Chicken Enchilada, Northern Style

Ingredients

• 8 tortilla shells
• 2 cans spaghetti sauce
• 10 pieces of chicken, cooked and shredded
• 1 onion, minced
• 1 package shredded cheddar cheese
• 1 package shredded mozzarella cheese

Directions

Heat the tortilla shells. Spread a spoon of sauce onto shell then lay about a small handful of chicken towards one side edge then about 2 tsp. onion. Sprinkle on cheddar cheese, roll into a log. Place in buttered cake pan or roaster. Repeat with remaining tortilla shells then spread remaining spaghetti sauce over top of tortillas in cake pan. Spread remaining cheeses on top and bake 350 degrees F for 15-20 minutes. Serve with refried beans.

By Bonnie from Jacksonville, AR.

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Crescents

Ingredients

• 1 cup margarine
• 1/2 cup granulated sugar
• 2 cups flour
• 3/4 cup hickory nuts, ground

Directions

Cream margarine and sugar well. Gradually work in flour (hands are the quickest method) until dough is similar to pie dough. Work in nuts. Break off chunks and roll into 1 inch balls, flatten slightly with a fork. Bake at 325 degrees F for about 10 minutes watching closely so they aren't over-browned. While still warm, roll in powdered sugar and re-roll in powdered sugar when they are cool.

By Robin from Washington, IA

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Creamed Chicken

Ingredients

• 1 stick margarine
• 3/4-1 cup flour
• 4 cups chicken broth
• 2 cups milk
• salt and pepper, to taste
• chicken, cooked and diced
• a little yellow food coloring

Directions

Melt the margarine and add the flour. Stir in chicken broth gradually. Add the milk, salt and pepper. Then add diced chicken in amount desired. Food coloring is for eye appeal and you may omit if you desire. Serve on warm buns.

By Robin from Washington, IA

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Overnight Breakfast Casserole

Ingredients

• 1 loaf French bread, cut in 1 inch slices
• 1/2 cup milk
• 1/2 cup half and half
• 1 tsp. vanilla
• 6 large eggs
• 1/8 tsp. nutmeg
• 1/8 tsp. cinnamon

• 1 cup brown sugar
• 1/2 cup softened butter
• 2 Tbsp. dark corn syrup
• 1 cup chopped pecans

Directions

Place bread slices on bottom of 9x13 inch pan. Beat together the milk, half and half, eggs, nutmeg and cinnamon. Pour over the bread. Refrigerate overnight.

In the morning, mix the brown sugar, butter, syrup and pecans. Spoon over mixture in pan. Bake at 350 degrees F for 45 minutes, uncovered. Let stand 5 minutes before serving.

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Chocolate Pie

Ingredients

• 1 qt. vanilla ice cream
• 3 Tbsp. milk
• 1 package instant chocolate pudding (3 oz.)

• 2 cups flaked coconut
• 3 Tbsp. butter or margarine, melted

Directions

In mixing bowl, combine coconut and melted butter. Turn the coconut mixture into a 9 inch pie plate. Spread the mixture evenly in the pie plate. Press onto bottom and sides to form a firm, even crust. Bake in 325 degrees F oven about 20 minutes or until coconut is golden. Cool thoroughly on rack.

Mix the remaining ingredients until fluffy. Pour into coconut crust. Chill. Serve topped with Cool Whip and chocolate curls.

By Robin from Washington, IA

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Gelatin Carrot Salad

Ingredients

• 2 boxes lemon gelatin (3 oz. each)
• 1 1/2 cups hot water
• 1/2 cup sugar
• 1/2 tsp. salt
• 1 can crushed pineapple (20 oz.)
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 tub Cool Whip (8 oz.)

Directions

Drain pineapple and save juice. Dissolve gelatin, sugar and salt in hot water. Add the pineapple juice; chill until partially congealed. Beat until light and frothy; fold in Cool Whip. Add rest of ingredients. Chill in a 9x13 inch pan. Serves 12.

By Robin from Washington, IA

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