ThriftyFun Recipes - February 26, 2007

Thank you Robin, Joan, LRP, Marie, Jan, Connie, Debbie and Trudy for today's recipes!

Feature Recipe Category: Casseroles!

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Recipe Requests:

• Refreezing Frozen Hamburger
• Cherry Chutney Recipe

Today's Recipes:

• Baked Salmon In Foil
• Wild Rice Chicken Casserole
• Quick Chocolate Cake
• Equivalent Measurements In Cooking
• Braunschweiger Spread
• Creamy Pea Soup
• French-Style Chicken
• Cherry Dessert
• Edinborough Rock
• Wedding Punch

Refreezing Frozen Hamburger

I have cooked and frozen hamburger meat. Can I add that to tomato sauce, re-cook and then refreeze?

Judy from NJ

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Cherry Chutney Recipe

I recently had Cherry Chutney served over almond crusted fish at a local restaurant. I am trying to find a recipe for the chutney. It was quite sweet and favorful. It may have been flavored with a sweet brandy but I am not sure. Anyone have a recipe to share?

Ginger from Richmond, VA

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Baked Salmon In Foil

This is my favorite salmon recipe. It is very simple and always turns out moist and delicious.

Take one 6 - 8oz salmon fillet and place on a piece of aluminum foil. Squeeze about 1 Tbsp. lemon juice over salmon, then add salt, pepper, a little garlic and any other seasonings you like. Top with 1 tsp. butter or oil. Seal foil and bake at 350 degrees F for 15 - 20 minutes. You could put more than one fillet in the package, but I prefer to do each one separately.

By Joan from Chesterfield, MI

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Wild Rice Chicken Casserole

Ingredients

• 6 oz. long grain rice
• 1/4 cup cooking oil
• 2 cups chicken broth (water)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped broccoli
• 2 Tbsp. butter
• 10 oz. can cream of mushroom soup
• 1/2 cup sour cream
• 1/3 cup white wine (or apple juice)
• 1/2 tsp. curry powder
• 2 cups cubed chicken (or turkey)

In frying pan, place oil. Let cook on low about 2 minutes. Add rice, let cook until golden. Add broth, let cook about 20 minutes (or until no longer hard). In 2 qt. casserole dish, combine butter, onion, celery and broccoli. Cover and microwave 3 to 4 minutes until tender. Blend in soup, sour cream, wine and curry. Stir in chicken and rice. Cover and microwave 5 to 6 minutes. Stir and repeat another 5 to 6 minutes.

By LRP from Lowell, MA

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Quick Chocolate Cake

No eggs, no cholesterol!

Ingredients

• 1 cup sugar
• 1 1/2 cup flour
• 1/3 cup cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. vanilla
• 1/2 cup corn oil
• 1 cup cold water
• 2 tablespoons vinegar
• powdered sugar for the topping

Preheat oven to 375 degrees F. Combine all ingredients except the vinegar in an 8x8 inch square baking dish or a 9 inch round cake pan. Stir with a wire whisk until completely blended. Add the vinegar and quickly stir to thoroughly combine. Place into the hot oven immediately and bake for 25 to 30 minutes, until the center is slightly puffed and the sides begin to pull away from the pan. Cool on baking rack. Sprinkle with powdered sugar. Serve.

By Marie E. Cecchini from West Dundee, IL

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Equivalent Measurements In Cooking

By LRP from Lowell, MA

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Braunschweiger Spread

Ingredients

• 1 pound Braunschweiger
• 1-8 ounce softened cream cheese
• 1 medium finely chopped onion
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. horseradish

Mix all ingredients together in a medium sized bowl. Serve on crackers or bread.

By Jan from Suring, WI

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Creamy Pea Soup

Ingredients

• 2-1/2 cups dried split peas
• 8 cups water
• 1 ham bone
• 1/2 cup chopped shallots
• 1/2 cup chopped carrots
• Fresh celery leaves
• 1 bay leaf
• 1 tsp. salt (I use sea salt)
• 1/2 tsp. granulated garlic
• 1/4 tsp. ground black pepper
• 1 (8 oz.) package cream cheese (low fat is ok)

Place split peas, water, ham bone, shallots, carrots, celery leaves, bay leaf, salt, garlic, and pepper into a large pot. Heat to almost boiling. Reduce heat, cover, and simmer for about 1-1/2 hours or until the peas are tender. Remove the ham bone and the bay leaf. Dice the meat from the ham bone and set aside. Cut the cream cheese into cubes. Process cream cheese with the soup in small batches in a blender or food processor. Add ham, and reheat. Taste, and adjust seasonings as necessary.

By Connie from Oden, Arkansas

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French-Style Chicken

Ingredients

• 6 boneless, skinless chicken breast halves
• 3/4 tsp. lemon pepper seasoning
• 1 1/3 cups chicken broth (can used reduced-sodium kind)
• 3 med. unpeeled apples, cut into wedges
• 1 medium onion, thinly sliced
• 4 Tbsp. apple cider or juice, divided
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 Tbsp. cornstarch
• Minced fresh parsley

Sprinkle chicken with lemon-pepper. In a large non-stick skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side. Remove and keep warm. In the same skillet, combine the broth, apples, onion, 3 Tbsp. cider, cinnamon and nutmeg. Bring to a boil. Combine cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley.

By Robin from Washington, IA

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Cherry Dessert

Ingredients

• 1 cup + 2 Tbsp. flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup milk
• 1 cup frozen red cherries (other canned or frozen fruit may be substituted)

Mix 1 cup flour, 1 cup sugar, baking powder, salt and milk. In a separate bowl mix cherries, rest of sugar and flour. Pour cherry mixture in bottom of slightly greased baking dish or pan. Pour cake batter over cherries. Bake at 350 degrees F for 45-50 minutes. Makes 8 large servings. May be served with whipped cream or ice cream!

By Robin from Washington, IA

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Edinborough Rock

My absolute favorite! I got this one from my Aunt Ruth. Ingredients

• 1 lb. crushed cubed sugar
• 1 pinch cream of tartar
• 1/2 pint (1 cup) cold water
• Color and flavoring: red (pink)=raspberry, yellow=ginger, green=mint, white=vanilla etc.

Put crushed sugar into a pan and add the water. Stir and cover at a gentle heat till sugar dissolves. When nearly boiling, add a good pinch of cream of tartar and boil without stirring until it reads 250 degrees F in cold weather and 260 degrees F in hot weather. Test by putting a small portion in cold water, it should form a hard lump. Remove from heat, add coloring and flavoring and pour into a buttered pan. As it begins to cool, turn the ends inwards with a buttered knife. When cool enough to handle, dust with powdered sugar (Icing sugar) and pull gently (don't twist) until it is dull. Cut into pieces with scissors. Place on cooling racks and put in a warm room for 24 hours until the process of "granulation" is complete and the rock is powdery and soft.

By Debbie from Ontario, Canada

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Wedding Punch

Ingredients

• 2 cans frozen lemonade concentrate (12 oz)
• 2 cans frozen pineapple juice concentrate (12 oz)
• 1 quart water
• 1 liter ginger ale
• 1 liter sparkling water
• 1 large bottle sparkling white grape juice

Combine juices and water in large punch bowl; mix well. Right before serving, add ginger ale, sparkling water and juice; stir to blend.

Source of Recipe: Best of Country Cooking cookbook

By Trudy from Springfield, IL

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