ThriftyFun Recipes - November 1, 2007

Thank you Roxanne, Robin and Connie for today's recipes!

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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

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Chocolate Mombo Cookies

Does anyone have a recipe for Chocolate Mombo Cookies?

Karen from Milwaukee, WI

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Fruit Salsa

Does anyone have a recipe for fruit salsa?

Marie from Idaho Falls, ID

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Broccoli and Brussel Sprout Leaves

Are the leaves of the brussel sprout plant and the broccoli plant edible?

EGRIBBLE from Killeen, TX

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

• 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

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

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