ThriftyFun Recipes - August 22, 2007

Thank you Sheri, Robin, Trudy, WandaJo and Connie for today's recipes!

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Recipe Requests:

• Starting an Email Recipe Exchange
• Recipes For Peeled Lychees
• Nutritional Information For Newsletter Recipes

Today's Recipes:

• Lemon Grilled Chicken
• Eggplant Parmigiana
• Cherry Cream Cheese Dessert
• Special Sesame Chicken Salad
• Back-To-School Cookies
• Macaroni Salad-Tomato Cups
• Hot Fudge Sundae Cake
• Orange Julius

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Starting an Email Recipe Exchange

Can a recipe exchange via email be a good idea? If so can a recipe exchange begin amongst members?

Birthaleen from Burbank, CA

Editor's Note: I think that's a great idea. We kind of already have it with our recipe newsletter. People post recipes and requests and we compile the newsletter. It's not as quick as email exchange but the formatting ends up being nice. But it's a good idea, we'll look into it.

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Recipes For Peeled Lychees

Does any have any recipes for canned lychees? I have a can of peeled lychees, and I am not sure what to do with it.

monnat96 from Arlington Heights,IL

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Nutritional Information For Newsletter Recipes

Would it be possible to include the nutritional information with the recipes included in the newsletters?

Rebecca from Forsyth, MO

Editor's Note: At this time, we can only include information that is submitted to us. Nearly all our recipes are submitted by members of ThriftyFun. They are posting their own recipes so don't have the nutritional information. We would love to be able to get this information easily. If anyone out there knows how we could get it, we would love to hear about it.

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Lemon Grilled Chicken

Ingredients

• 1 lemon
• 2 Tbsp. olive oil
• 1 clove garlic, crushed
• 1 Tbsp. chopped fresh parsley plus extra sprigs for garnish
• 1/4 tsp dried thyme
• 1/4 tsp dried marjoram
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 skinless, boneless chicken breasts (about 6 oz. each)

Directions

Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 Tbsp. zest. Finally, squeeze the juice from the lemon into a bowl. In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.

Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2 to 3 times during cooking. Sprinkle with reserved lemon strips and serve immediately. Garnish with parsley springs.

By Connie from Cotter, Arkansas

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Eggplant Parmigiana

Ingredients

• 2 medium eggplant, peeled and cut into 1/2 inch slices
• 2 tsp. salt
• 2 large onions, chopped
• 2 Tbsp. minced fresh basil or 2 tsp. dried basil
• 2 bay leaves
• 1 Tbsp. minced fresh oregano or 1 tsp. dried oregano
• 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
• 3 Tbsp. olive oil
• 1 can dived tomatoes, undrained (14oz.)
• 1 can tomato paste (12oz.)
• 1 Tbsp. honey
• 1 1/2 tsp. lemon pepper seasoning
• 4 garlic cloves, minced
• 2 eggs, beaten
• 1/2 tsp. pepper
• 1 1/2 cup dry bread crumbs
• 1/4 cup butter, divided
• 2 lb. shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Directions

Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute onions, basil, bay leaves, oregano and thyme in oil until onions are tender. Add the tomatoes, tomato paste, honey and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves

Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into egg, then coat with crumbs. Let stand for 5 minutes. In a large skillet, cook half of the eggplant in 2 tablespoons of butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.

In each of two greased 11x7 inch baking dishes, layer half of the eggplant, half of the tomato sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees F for 35 minutes or until bubbly.

By Robin from Washington, IA

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Cherry Cream Cheese Dessert

Ingredients

• 3/4 cup graham cracker crumbs
• 2 Tbsp. sugar
• 2 Tbsp. butter, melted

• 1 package cream cheese, softened (8oz)
• 1 can sweetened condensed milk
• 1/3 cup lemon juice
• 1 tsp. vanilla
• 1 can cherry pie filling

Directions

In a bowl, combine the cracker crumbs, sugar and butter. Divide among eight dessert dishes, about 4 rounded teaspoonfuls in each. In a small mixing bowl, beat cream cheese until smooth. gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup in each.

By Robin from Washington, IA

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Special Sesame Chicken Salad

Ingredients

• 1 package bow tie pasta
• 1 cup vegetable oil
• 2/3 cup white wine vinegar
• 2/3 cup teriyaki sauce
• 1/3 cup sugar
• 1/2 tsp. pepper
• 3 cans mandarin oranges, drained
• 2 cans sliced water chestnuts, drained
• 2 cups cubed cooked chicken
• 1 1/3 cup honey roasted peanuts
• 1 package fresh spinach, torn
• 1 package dried cranberries
• 6 green onions, chopped
• 1/2 cup minced fresh parsley
• 1/4 cup sesame seeds, toasted

Directions

Cook pasta according to package directions; drain and place in a very large bowl. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours. Just before serving, add the remaining ingredients; gently toss to coat.

By Robin from Washington, IA

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Back-To-School Cookies

Ingredients

• 1 cup butter-flavored shortening
• 1 cup creamy peanut butter
• 2 cups packed brown sugar
• 4 egg whites
• 1 tsp. vanilla
• 2 cup flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 2 cups crisp rice cereal
• 1 1/2 cups chopped nuts
• 1 cup flaked coconut
• 1 cup quick cooking oats

Directions

In a large mixing bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in the cereal, nuts, coconut and oats. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375 degrees F for 7-8 minutes. Remove to wire racks.

By Robin from Washington, IA

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Macaroni Salad-Tomato Cups

Ingredients

• 3/4 cup uncooked elbow marcaroni
• 2 large tomatoes
• 1/2 cup diced deli ham***
• 1/4 cup shredded cheddar cheese
• 2 Tbsp. chopped celery
• 3 Tbsp. mayonnaise
• 3 Tbsp. sour cream
• 1/4 tsp. onion powder
• 1/8 tsp. pepper
• Lettuce leaves, optional

Directions

Cook macaroni according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-inch shell. Invert tomatoes onto paper towels to drain.

Drain macaroni and rinse with cold water. In a bowl, combine the macaroni, ham, cheese and celery. In a small bowl, combine the mayonnaise, sour cream, onion powder, and pepper. Pour over salad and stir to coat. Spoon into tomato cups. Serve on a lettuce-lined plate if desired, with any additional salad on the side.

Serves 2

***Can substitute with canned tuna, canned albacore, crab or small shrimp (not cocktail shrimp). Also, this recipe can be doubled or tripled, depending on the amount of those to be served.

By Connie from Cotter, Arkansas

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Hot Fudge Sundae Cake

Prepare a chocolate cake mix; bake it in an 9 x 13 inch pan lined with parchment paper for easy removal from pan for presentation; freeze it until partially frozen. Using a piece of plain dental floss, slice the cake from the top end of the cake; remove the top layer; slice a half gallon (square box) of vanilla cream; place slices on the cake, place top layer on the cake and re-freeze it.

Use the following Hot Fudge Sauce Recipe:

Hot Fudge Sauce

Ingredients

• 4 (1 oz) semi-sweet chocolate squares
• 2 Tablespoons Butter
• 1 (14 oz) Sweetened Condensed Milk
• 2 Tablespoons Water
• 1 teaspoon Vanilla Extract

Directions

In heavy sauce pan over medium heat, melt chocolate squares, buter, sweetened condensed milk and water. Cook and stir constantly until thickened about 5 minutes. Add vanilla extract. Serve over ice cream, brownies or hot fudge cake. This sauce can be used as a fruit dipping sauce, and fondue sauce. This recipe can be adapted in the microwave.

Remove cake from freezer and invert it on a platter. Heat the Hot Fudge Sauce and drizzle over the top of the cake; garnish with cherries, strawberries, whipped cream.

The cake could be prepared ahead of time and stored in the freezer. The Hot Fudge Sauce can also be stored in the refrigerator and heated in the microwave.

YUM! YUM!

By WandaJo from Tennessee

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Orange Julius

Orange Julius I

Ingredients:

• 1/2 can frozen orange juice concentrate
• 1 c. cold milk
• 1 c. cold water
• 1/3 c. sugar
• 1 cap full vanilla
• 10-12 ice cubes (crushed)

Directions:

Place all ingredients in blender and blend until smooth.

By Robin

Orange Julius II

Ingredients

• 6 oz. frozen orange juice concentrate
• 1 cup milk
• 1 cup water
• 1/2 cup sugar
• 1 tsp. vanilla extract
• 8-9 ice cubes

Directions

Combine all ingredients except ice cubes in blender. Blend for about 1-2 minutes, adding ice cubes one at a time.

By Sheri

Orange Julius III

Ingredients

• 1 Quart Orange Juice
• 1 Small (Non-instant) vanilla pudding powder
• 1 Envelope Dream Whip

Directions

Place all ingredients in a blender and give it a blend for about 15 seconds.

By Trudy from Springfield, IL

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