ThriftyFun Recipes - May 29, 2007

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

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Recipe Requests:

• Butter Conversion for Europe
• Carnation Evaporated Milk Cake Recipe
• No Cook Peanut Butter Fudge

Today's Recipes:

• Baked Chinese Chicken Wings
• A New Twist On Tater Tot Casserole
• Beef and Rice De Roma
• Sugar Free Fruit Bars
• Easy Swedish Meatballs
• Aloha Chicken Salad
• Double Chocolate Chip Bars
• Salted Nut Roll Bars
• Turkey or Chicken Enchiladas
• White Chocolate Pie with Raspberries

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Butter Conversion for Europe

Can you tell me how much a stick of butter is in grams or ounces? i see many American recipes that I can't follow because i don't know the quantity of margarine or butter to use. in Europe, we use either grams or imperial (British) weight. either will be fine.

Thanks,
Cettina from Malta, Europe

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Carnation Evaporated Milk Cake Recipe

The other recipe I am looking for is the cake recipe that used to be on cans of Carnation evaporated milk in the 1960's. It may have been called "Velvet" something. Someone please come to the rescue!

Joan from Chesapeake, VA

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No Cook Peanut Butter Fudge

I have been trying to find these forever. It's a no-cook peanut butter fudge made with three ingredients: smooth peanut butter, granulated sugar, and white corn syrup. I can't remember the amounts.

Joan from Chesapeake, VA

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Baked Chinese Chicken Wings

Ingredients

• 2 pounds chicken wing drumettes
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/2 cup oil
• 1/4 cup honey
• 1/4 cup sherry, or cooking sherry
• 1 clove garlic, minced (or to taste)
• 1 Tbsp. ground ginger

Directions

Combine sugar, soy sauce, oil, honey, sherry, garlic and ginger in a large zipper lock bag. Add chicken to bag, seal and shake bag to coat wings. Let wings marinate for 3 to 4 hours, or overnight. Arrange wings in a baking dish. Bake at 350 degrees F for 30 minutes, basting as needed with marinade. Serves: 4

By Connie from Oden, Arkansas

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A New Twist On Tater Tot Casserole

Brown together 1 lb. ground beef and 1 lb. pork sausage. Add an onion (chopped) cook until slightly tender. Drain grease. Preheat oven to 400-424 degrees F. Add 1 Tbsp. Worchestershire sauce and 1 Tbsp. soy sauce. Spread on the bottom of a greased 10x13 inch casserole. In the meantime, take the same skillet and saute 1 package of frozen broccoli/cauliflower/carrot mix, about 4 minutes, then add a large can of cream of mushroom soup, ground black pepper and 1/4 can of milk to the veggies. Layer over the meat, then spread the frozen tater tots on top. Bake for 30-40 minutes, until the middle is bubbly. You can add shredded cheese in the last 10 minutes.

Note: I remember making Tater Tot Casserole as a girl, I think that was the first 'supper' I made for my family. Somehow I forgot about it! It was a hit with my family.

By kljohn from Crawford, CO

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Beef and Rice De Roma

Ingredients

• 3 cups cooked rice
• 1 lb. ground beef
• 1/4 cup chopped onions
• 1/4 cup diced green pepper
• 1 garlic clove, minced
• 1 tsp. salt
• 1 tsp. parsley
• 1/2 tsp. oregano flakes
• 1/2 tsp. basil leaves
• 1/4 tsp. pepper
• 1 can tomato sauce (small)
• 1 can stewed tomatoes (standard size)
• 1 lb. cottage cheese
• 1/3 cup Parmesan cheese

Directions

Precook three cups rice. Brown beef in skillet. Drain, stir in onions, green pepper and garlic. Saute' until tender. Add seasonings, tomato sauce and stewed tomatoes. Simmer five minutes to blend flavors. In 3-qt. casserole, make layers of rice, cottage cheese and meat sauce. Bake uncovered at 350 degrees F for 30 minutes. Remove and sprinkle with Parmesan cheese. Bake another ten minutes, covered.

By Robin from Washington, IA

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Sugar Free Fruit Bars

Ingredients

• 1 cup dates, cut up
• 1/2 cup prunes, cut up
• 1/2 cup raisins
• 1 cup water
• 1 stick margarine
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cloves
• 1 1/2 tsp. cinnamon
• 1 cup flour
• 1/2 cup nuts

Directions

Bring dates, prunes and raisins and water to a boil. Simmer 5 minutes and remove from stove. Then add margarine and cool. Add dry ingredients to fruit and put in a greased pan. Bake in 9x13 inch pan at 350 degrees F for 20 minutes.

By Robin from Washington, IA

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Easy Swedish Meatballs

Ingredients

Meatballs:

• 1 1/4 lb. hamburger
• 3/4 cup oatmeal
• 3/4 cup milk
• 3 Tbsp. minced onion
• 1 1/2 tsp. salt
• 1/4 tsp. pepper

• 4 Tbsp. white sugar
• 2 cups ketchup
• 1 cup water
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. minced onion

Directions

Mix and shape meat into balls. Brown meatballs in skillet. Not too long, just until they hold shape. Then line them in pan or baking dish. Simmer sauce ingredients for 10 minutes. Pour sauce over balls and bake in 350 degrees F oven for 45 minutes.

By Robin from Washington, IA

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Aloha Chicken Salad

Ingredients

• 4 cups chicken, cooked and chopped
• 1 cup celery, diced
• 1 cup mayonnaise
• 1 can pineapple chunks, drained (12oz)
• 1 cup sliced almonds (or chopped pecans)
• 2 cans mandarin oranges, drained (small cans)
• 1 lb. seedless green grapes, halved

Directions

Combine all ingredients in a large bowl. Toss until well mixed. Chill well, then serve on lettuce leaf. Makes 8 servings.

By Robin from Washington, IA

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Double Chocolate Chip Bars

Ingredients

• 3/4 cup sugar
• 1/2 cup margarine
• 2 eggs
• 3/4 cup flour
• 2 Tbsp. cocoa
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. vanilla

Directions

Mix ingredients together and bake in 9x13 inch pan at 350 degrees F. When cake is done, remove from oven and spread 2 cups mini marshmallows on top. You have to put cake back in oven for about 3 minutes more to soften marshmallows. They will spread in a thin layer. Let cake cool.

Topping Ingredients

• 1 cup chunky or smooth peanut butter
• 1 cup chocolate chips

Topping Directions

Melt ingredients in double boiler and add 1 1/2 cups Rice Krispies. Spread on top of cake and cut in bars when completely cool.

By Robin from Washington, IA

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Salted Nut Roll Bars

Ingredients

• 1 yellow cake mix
• 1 egg
• 1/3 cup margarine
• 3 cups miniature marshmallows
• 2/3 cup white syrup
• 1/4 cup margarine
• 1 package peanut butter chips
• 2 cups Rice Krispies cereal
• 2 cups salted peanuts (I like to use dry roasted peanuts)

Directions

Mix the first 3 ingredients until crumbly. Pat into 9x13 inch pan. Bake at 350 degrees F for 15 minutes. Remove from oven. Put 3 cup mini marshmallows on top. Return to oven and bake until they puff up. Remove from oven. Make topping: In double boiler melt syrup, margarine and chips and pour over Rice Krispies and peanuts in separate bowl. Mix well. Pour this mixture over the marshmallows and let stand one hour. Cut into bars.

By Robin from Washington, IA

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Turkey or Chicken Enchiladas

Ingredients

• 1 chicken or 3-4 cup diced roast turkey
• 1 dozen flour tortillas
• 2 cans cream of chicken soup
• 1 carton sour cream (6oz.)
• 1 can green chilies (4oz)
• 1 cup chicken broth
• 1/2-1 lb. longhorn, colby or cheddar cheese, grated

Directions

Bake chicken at 350 degrees F for 60-90 minutes, depending on the size of the chicken. Cool and remove meat from bone. Dice. Place a small amount of chicken or turkey in center of uncooked tortilla shell. Top with like amount of grated cheese.

Place filled tortilla in 9x13 inch baking dish that has been sprayed with non-stick cooking spray. Don't try to roll the tortilla tightly. Line up the tortillas in the pan. Sprinkle any leftover chicken or turkey over on top of the filled tortillas. In a bowl, stir together the chicken soup, sour cream green chilies and chicken broth. Pour over the pan with filled tortillas.

Bake at 350 degrees F for 30-45 minutes until bubbly. Serve with chips and salsa.

By Robin from Washington, IA

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White Chocolate Pie with Raspberries

Ingredients

Crust:

• 1 3/4 cups almonds, toasted
• 3 Tbsp. butter, melted
• 1 Tbsp. light corn syrup

• 1 package white chocolate, chopped
• 3 Tbsp. butter
• 1/3 cup evaporated milk
• 1 3/4 cups whipping cream
• 3 Tbsp. white creme-de-cocoa
• 2 tsp. vanilla
• 1/4 tsp. almond extract
• 2 egg whites
• 2 Tbsp. sugar
• 1 pint fresh or frozen raspberries

Directions

For crust:

Butter a 9 inch pie pan. Coarsely chop the almonds and put in bowl. Stir in melted butter and corn syrup; press into bottom and up sides of pan. Freeze.

For Filling:

Melt white chocolate with butter and milk in top of double boiler. Stir smooth. Remove from water and set pan in bowl filled with ice and water. Let cool until thick, stirring occasionally.

Meanwhile, beat cream until stiff. When white chocolate mixture is cool and thick, remove the pan from ice water bowl and stir in creme-de-cocoa, vanilla and almond extract. Gently fold white chocolate mixture into whipped cream.

Beat egg whites with clean beaters until soft peaks form. Add sugar, 1 Tbsp. at a time; beat until stiff. Fold egg whites gently into white chocolate mixture. Pour into crust and smooth the top. Freeze. After pie is frozen solid, wrap in plastic wrap. Remove pie from freezer about 15 minutes before serving. Serve with raspberries. Makes 8-10 servings.

By Robin from Washington, IA

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