ThriftyFun Recipes - November 1, 2007

Volume Three, Number 212, November 1, 2007 (Read It Online) Thank you Roxanne, Robin and Connie for today's recipes! Submit Your Favorite Recipe! Need a recipe? Submit a request Thanks for reading, Susan Send to a Friend! Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter. Today's newsletter contains: Recipe Requests: Chocolate Mombo Cookies Fruit Salsa Broccoli and Brussel Sprout Leaves Today's Recipes: Ham And Cheese French Toast Patio Potatoes Strawberry-Rhubarb Sauce Simply Antipasto Easy Gazpacho No Roll Pastry Imperial Mousse Rib Eye Roast Chocolate Walnut Coconut Bars Angel Biscuits Today's Sponsor: Crafting for Fun and Money! If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml Recipe Requests: Chocolate Mombo Cookies Does anyone have a recipe for Chocolate Mombo Cookies? Karen from Milwaukee, WI Post Feedback: http://www.thriftyfun.com/tf90234465.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Fruit Salsa Does anyone have a recipe for fruit salsa? Marie from Idaho Falls, ID Post Feedback: http://www.thriftyfun.com/tf50113516.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Broccoli and Brussel Sprout Leaves Are the leaves of the brussel sprout plant and the broccoli plant edible? EGRIBBLE from Killeen, TX Post Feedback: http://www.thriftyfun.com/tf51501730.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Contests: Tip Contest Submit a Tip or Recipe! Photo Contest Submit a tip with photo! The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25! My Frugal Life Submit a My Frugal Life Essay! Today's Recipes: Ham And Cheese French Toast Ingredients 4 eggs 2/3 cup heavy cream (half and half or milk works well too) 1/2 tsp. salt 8 slices firm textured bread 2 Tbsp. softened butter or margarine 2 Tbsp. prepared mustard 4 slices favorite cheese 4 slices cooked ham Butter for frying Directions Preheat the oven to 200 degrees. Beat the eggs, cream, and salt together in a small flat bowl or pie plate. Spread the tops of the slices of bread evenly with the butter and then the mustard. Top four of the slices of bread with the cheese and ham. Place the other four slices of bread on top of the cheese and ham, mustard-butter side down. Melt some butter in a large heavy skillet over medium heat. Dip the first two sandwiches into the egg mixture and coat evenly. Place the sandwiches in the skillet and cook for 2 to 3 minutes on each side until golden brown. Place the sandwiches on an ovenproof dish and keep warm in the oven. Repeat with the remaining sandwiches, adding more butter if needed, and serve hot. Makes 4 sandwiches By Connie from Cotter, AR Post Feedback: http://www.thriftyfun.com/tf76381351.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Patio Potatoes Ingredients 2 1/2 lb. potatoes 2 cups medium white sauce 2 cups shredded milk cheddar cheese 2 pureed cloves of garlic 1 can green chilies, diced 2 tsp. salt buttered bread crumbs Directions Cook potatoes. Peel and slice and put in 1 1/2 qt. casserole. Combine white sauce, cheese, garlic, chilies and salt. Cook over low heat until cheese is melted. Then pour mixture over potatoes. Sprinkle top with buttered bread crumbs and bake at 300 degrees F. for 25-30 minutes or until hot and brown. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf97060659.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Strawberry-Rhubarb Sauce Ingredients 2-3 cups rhubarb (fresh or frozen) 2-3 cups strawberries (fresh or frozen) Directions Cook rhubarb and strawberries in about 2 tablespoons of water until you can mash together. Add sugar or sweetener to taste. Cool. Serve over ice cream or angel food cake. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf72610938.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Simply Antipasto Ingredients 1 can ripe olives, drained 1 lb. fresh mushrooms, sliced 8-12 oz. cubed Monterey Jack cheese Directions Marinate in Italian dressing for several hours before serving. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf17604575.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Easy Gazpacho Ingredients 1 can tomato soup 1 soup can water 2 Tbsp. vinegar 2 Tbsp. olive oil 1/4 cup green pepper, chopped 1/4 cup onion, chopped 1/2 cup cucumber, diced tabasco sauce and salt to taste Directions Blend short time until smooth. Serve cold with one or two ice cubes. Croutons, diced onions, cucumber and pepper may be added at table, as desired. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf41148518.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print No Roll Pastry Ingredients 1 1/2 cups sifted cake or all purpose flour 1 tsp. salt 1/2 cup oil 2 Tbsp. cold milk Directions Sift dry ingredients into a 9 or 10 inch pie pan. Combine oil and milk. Pour all at once over flour mixture. Blend with fork until flour is dampened. Using the fingers, press to line bottom and sides of pan, making sure that dough is even. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf66315427.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Imperial Mousse Ingredients 1 envelope unflavored gelatin 1/2 cup cold water 1/2 cup boiling water 2 cups sour cream 1/2 cup sugar 1/2 tsp. almond extract 1 tsp. vanilla fresh berries, frozen berries or fruit jam Directions Soften gelatin in cold water for 5 minutes. Dissolve in boiling water. Blend sour cream, sugar and flavorings into gelatin mixture. Pour into oiled 1 qt. rind mold. Chill until firm. Unmold on chilled serving dish. Fill center with sweetened fruit. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf45356277.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Rib Eye Roast Ingredients 1 lb. rock salt 1 rib eye roast 2 Tbsp. dry mustard 4 Tbsp. fresh pepper, coarsely ground Directions Place 1/2 lb. layer or rock salt in pan or roaster, place the roast on salt. Sprinkle with mustard and pepper over roast. Sprinkle top of roast and pat sides with remaining rock salt, covering roast as much as possible. Cook 8-10 minutes per pound at 350 degrees F for medium well done meat. For rare, 5 minutes per pound is ample cooking time. By Robin from Washington, IA Post Feedback: http://www.thriftyfun.com/tf22100057.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Chocolate Walnut Coconut Bars Ingredients 11 whole Honey Maid Grahams, crushed (about 1-1/2 cups crumbs 1/4 cup (1/2 stick) butter or margarine, melted 1 package (8 oz) Baker's Semi-sweet Baking Chocolate, chopped 1-1/2 cups Baker's Angel Flake coconut 1/2 cup walnut pieces 1/2 cup raisins 1 can (14 oz.) sweetened condensed milk Directions Preheat oven to 350 degrees F. Line a 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan. Sprinkle chocolate, coconut, walnuts and raisins over crust. Pour condensed milk evenly over ingredients in pan. Bake 25 to 30 minutes or until lightly browned. Cool in pan. Lift dessert from pan using foil handles. Cut into 32 bars to serve. By Connie from Cotter, AR Post Feedback: http://www.thriftyfun.com/tf88784705.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Angel Biscuits Angel Biscuits I Ingredients 1 pkg. dry yeast 1/4 cup warm water 3 1/4 cup all purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 1 Tbsp. sugar 1/2 cup vegetable oil 1 cup nonfat buttermilk Directions Dissolve yeast in warm water; let stand 5 minutes. Combine flour and next 4 ingredients; make a well in center of mixture. Add yeast mixture, oil, and buttermilk; stir until dry ingredients are moistened. Turn dough out onto a lightly floured surface; roll to 1/2 inch thickness. Cut with a 2 inch biscuit cutter; place on ungreased baking sheets. Cover, let rise in a warm place, free from drafts, 1 hour. Bake at 400 degrees F for 8 minutes or until lightly browned. NOTE: Dough may be stored in refrigerator 5 days. Roll and cut, place on baking sheet, and keep at room temperature 1 hour before baking. By Robin Angel Biscuits II This is a wonderful yeast flavored biscuit without all the fuss. Great for Holiday Dinners 1 package dry yeast or 1 1/2 Tbsp. dry yeast 3 tsp. warm water Dissolve yeast in warm water set aside 5 cups flour 1 tsp. salt 1/4 cup sugar 1 tsp. baking powder 1 tsp. baking soda 1 cup shortening 2 cups buttermilk, OR sour milk: 2 Tbsp. vinegar or lemon juice in regular milk Preheat oven 400 degrees F. Combine all dry ingredients. Cut in shortening until resembles coarse corn meal Add yeast mixture and buttermilk. Turn dough onto a well floured surface. Knead dough 1 minute. Roll or pat dough out 1/4 to 1/2 inch thick, cut into 3 inch sized biscuits. Bake for 15 minutes or until golden brown. Note: This dough can be stored in the refrigerator up to 1 week so you can have fresh biscuits when you want them. By Roxanne from Terre Haute, Indiana Post Feedback: http://www.thriftyfun.com/tf696351.tip.html Email to a Friend | Get Responses | Bookmark | Link | Rate It: | Print Today's Sponsor: Crafting for Fun and Money! If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information: Click Here: http://www.thriftyfun.com/post_craft.ldml More Stuff: Coupon Swap! Swap coupons with other ThriftyFun.com users.