ThriftyFun Recipes
Volume Two, Number 107, June 7, 2006
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Thank you IMAQT1962 and Robin for today's recipes!
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Today's Recipes
Maple Cream Pudding
Ingredients
- 2 cups milk
- 1 cup maple syrup
- 6 Tbsp. cornstarch
- 1/4 tsp. salt
- 2 eggs, slightly beaten
- 1/2 cup chopped nuts
- 1 cup whipping cream
Directions
Scald 1 3/4 cups milk with the maple syrup in the top of a double boiler. Combine the remaining milk with the cornstarch and salt. Add gradually, stirring constantly, to the hot mixture. Cook 15 minutes, then add this to lightly beaten egg. Cook until the eggs thicken. Pour into serving dish and sprinkle with chopped nuts while the pudding is still hot. When cold, cover with whipped cream or whipped topping, if desired.
By Robin from Washington, IA
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Hearty Lasagna
Ingredients
(This meal is great for Valentine's Day, an anniversary meal, or maybe even for a wedding rehearsal supper or meal)
- 1 1/2 lb. ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 Tbsp. vegetable oil
- 1 can Italian diced tomatoes, undrained
- 1 can tomato sauce
- 1 can tomato paste
- 1 tsp. dried oregano
- 1 tsp. sugar
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 medium carrots, halved
- 2 celery ribs, halved
- 1 package lasagna noodles
- 1 carton ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese
Directions
In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1 1/2 hours, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery. In greased 9x13 inch baking dish, layer one-third of noodles, one-third of sauce, one-third of ricotta, one-third of mozzarella, and one-third of Parmesan. Repeat layers once. Top with remaining noodles and meat sauce. Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake uncovered, at 350 degrees F, for 45 minutes. Remove and discard heart foil. Let stand 10-15 minutes before cutting. Makes 12 servings.
By Robin from Washington, IA
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Chinese Vegetable Salad
Ingredients
- 1 bag frozen oriental-style veggies
- 1/2 lb. cooked chicken
- 1/2 cup sweet and sour sauce or dressing
- 1 can chow mein noodles
Directions
Cook veggies according to package directions. Combine veggies and cooked chicken; toss with sweet and sour sauce. Serve over chow mein noodles or toss with noodles. Serve warm or chilled.
By Robin from Washington, IA
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Cheese Tarts
Ingredients
- 1 package cream cheese, softened
- 1 can sweetened condensed milk
- 1/3 cup lemon juice from concentrate
- 1 tsp. vanilla
- 2 packages. graham cracker crusts
- Assorted fruit (such as strawberries, blueberries, bananas, raspberries, orange segments, cherries, kiwi fruit, grapes, pineapple, etc.)
- 1/4 cup apple jelly, melted (opt.)
Directions
With mixer, beat cheese until fluffy. gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Spoon into crusts. Chill 2 hours or until set.
Just before serving, top with fruit; brush with jelly, if desired. Refrigerate leftovers.
By Robin from Washington, IA
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Sausage Cheese Wraps
Ingredients
- 1 can refrigerated buttermilk biscuits
- 1 package Brown and Serve sausages, thawed, cut into 1/4 inch slices
- 2 oz. shredded Cheddar cheese
Directions
Heat oven to 400 degrees F. Separate dough into 10 biscuits. Press each biscuit into 5 inch round. Spoon sausage and cheese onto center of each biscuit. Fold dough in half over filling; press edges with fork to seal. Place on ungreased cookie sheet. Bake at 400 degrees F for 10-13 minutes or until golden brown. 10 wraps.
By Robin from Washington, IA
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Sloppy Joe Supreme for 2
Ingredients
- 1/2 cup bisquick
- 3/4 cup shredded cheddar cheese
- 1 egg white
- 1/2 pound ground beef
- 1/2 cup tomato sauce
- 1/4 cup ketchup
- 1/4 tsp. salt
- 1/4 cup water
Directions
Heat oven to 400 degrees F in small bowl, stir together bisquick mix, 1/2 of shredded cheese, water and egg white. Set aside. Cook ground beef, drain. Add tomato sauce, ketchup and salt. Heat over med heat, stirring occasionally. Pour in 8x8 inch pan. Pour bisquick mixture over top of hamburger mixture. Bake about 25 minutes or until golden brown. Sprinkle with remaining cheese.
By IMAQT1962 from ILLINOIS
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Chocolate Almond Cookies
Ingredients
- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1/2 tsp. almond extract
- 1/2 tsp. vanilla extract
- 2 cups flour
- 1/2 cup cocoa
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1 cup semi-sweet chocolate chips (or mini size)
- Additional sugar
- Slivered almonds
Directions
Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in chocolate chips. If necessary, cover; refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350 degrees F. Shape dough into balls; roll in additional sugar. Place about 2 inches apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press tightly. Bake 9-10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes 3 1/2 dozen
By Robin from Washington, Ia
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Maple Baked Peaches
Ingredients
- 4 large peaches
- 1/2 cup maple syrup
Directions
Peel peaches and cut in halves. Place in glass baking dish, add syrup. Bake in 350 degrees F oven until tender. Serve hot or cold with plain or whipped cream.
By Robin from Washington, Ia
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Vanilla Pudding Mix
Ingredients
- 3 cups nonfat dry milk
- 4 cups sugar
- 1/2 tsp. nutmeg
- 1 tsp. salt
- 3 cups cornstarch
Directions
Mix all ingredients together and store in airtight container.
To prepare for use:
1/2 cup mix and 2 cups milk.
Heat and stir constantly while boiling, cool then add 1/2 tsp. vanilla.
By IMAQT1962 from ILLINOIS
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