ThriftyFun Recipes - May 8, 2006

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Recipe Requests

Southern Sweet Tea Recipe

I need a good recipe for southern sweet tea. When I add sugar to my glass I get a raw feeling in my bottom throat. I was thinking down south they melt the sugar and then add it to the tea. Also is there a way to brew the tea in the microwave?

Thanks in advance,
Nancy from Hale, MO

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Ice Crystals Forming When I Freeze Bread

Whenever I freeze bread or buns and then try to thaw them, a lot of ice crystals seem to have gathered inside the wrapped loaf. After the bread thaws some of it is hard and not very appetizing. I usually end up throwing it away. What can be done to prevent this?

BSUE from Coshocton, OH

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Freezing Tomatoes

My husband and I have a garden this year. We always have too many tomatoes to eat before they spoil. I don't really have the money to can them, but how would I go about freezing them to use in recipes throughout the year?

Danielle from LaFayette, GA

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Making a Slanted Cake

Do you have instructions on how to make a slanted cake? I have done a few regular looking cakes but would like to try the slanted kind.

Thank you,
Marilyn

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Today's Recipes

Bisquick-Type Mix

Ingredients

4 cups flour
2 Tbsp. baking powder
1 1/2 tsp. salt
1 cup shortening

Directions

Blend all ingredients until completely mixed. Store in air tight container or vacuum sealed bag. Store up to 6 months. Use in any recipe that calls for impossible mix, quick mix or bisquick.

By IMAQT1962 from ILLINOIS

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Shrimp Dip - Tips and Recipes

Best Shrimp Dip

Ingredients:

1 pkg. cream cheese (softened)
1/2 cup Miracle Whip
1/3 cup green onion (finely chopped)
1 small can cocktail shrimp (drained and rinsed)
1/4 tsp. garlic salt

Directions:

Mix cream cheese and Miracle Whip until smooth and well blended. Stir in remaining ingredients; chill.

By Robin

Mom's Shrimp Dip

My Mom used to mix together ketchup and Miracle Whip. No certain amounts, just that it was about a salmon color. We used it on fish sticks and shrimp. I guess it could be used on just about anything meat-wise, sandwiches. I still use this on occasion, but since I moved West, I've kinda branched out and now use Miracle Whip and picante sauce to my shrimp dip.

By Terri

Shrimp Dip I

8 oz cream cheese, softened (250 g)
1/4 cup mayonnaise (50 ml)
2 tsp chili sauce (10 ml)
1 tsp lemon juice (5 ml)
1 tsp Worcestershire sauce (5 ml)
1/4 tsp dill weed (1 ml)
1/16 tsp garlic powder (.5 ml)
4 oz small or broken shrimp, rinsed and drained (113 g)

Mix cream cheese with mayonnaise and chili sauce. Add lemon juice, Worcestershire sauce, dill and garlic. Mix well.

Add shrimp. Mash into mix.

Makes 2 cups of dip. Serve with crackers or chips.

From http://www.CanadianCountryGifts.com

Shrimp Dip II

Ingredients

1 can shrimp or 1 cup fresh shrimp
1/2 cup mayonnaise
1 tsp. fine-chopped onion
2 tsp. mustard
dash Tabasco sauce
1 package cream cheese

Directions

Beat together all ingredients, except shrimp. Fold the shrimp into the mixture. Make ahead and refrigerate. Crab meat may be used instead of shrimp.

By Robin from Washington, IA

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Chicken Wonton Rolls (Freezer Meal)
By Cynthia Smith

When you need something that looks like it took a lot of effort to make but you don't have the time, these Chicken Wonton Rolls are just the thing! Try serving with chicken gravy to make a complete meal!

1 softened 3-ounce package of cream cheese
6 tablespoons of softened butter, divided
2 tablespoons of minced chives
1/2 teaspoon of lemon-pepper seasoning
1 1/2 cups of finely chopped cooked chicken (canned is fine!)
1 can (4 ounces) of mushroom stems and pieces, drained and chopped
1 package (12 ounces) of wonton wrappers
2/3 cup crushed salad croutons
Sweet and sour sauce for serving, optional

In a small mixing bowl, beat the cream cheese, 2 tablespoons of butter, chives and lemon-pepper until blended. Stir in the chicken and mushrooms. Place a rounded teaspoonful in the center of each wonton wrapper. Fold the bottom corner over filling and then fold the sides toward the center. Moisten the remaining corner with water and roll up tightly to seal. Next, melt the remaining butter and brush over the wontons. Coat with croutons, place on a baking sheet and freeze. Once the wontons are frozen, transfer them to a large, resealable plastic bag. The wontons can be frozen for up to three months.

When ready to use the frozen wontons, place them on a greased baking sheet. Bake at 425 degrees for 10 minutes or until lightly brown. Wontons can be served with sweet and sour sauce if desired.

Chicken Wonton Rolls yield about 4 dozen servings.

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Swiss Onion Soup

Ingredients

1/4 cup butter
7 cups sliced onion
2 Tbsp. flour
1/2 tsp. salt
4 cups beef bouillon
2 cups half and half
8 thick slices French bread, toasted, buttered
2 cups shredded Swiss cheese

Directions

Preheat oven to 350 degrees F. Melt butter in a saucepan. Saute onions until tender. Stir in flour and salt; cook 1 minute, stirring constantly. Gradually stir in bouillon. Bring to a boil; reduce heat.

Cover and simmer 30-40 minutes. Stir in half and half. Heat thoroughly. Do not boil! To serve, ladle into ovenproof bowls.

Top each with 1 slice of French bread and 1/4 cup Swiss cheese. Bake 10 minutes or until cheese melts.

By Robin from Washington, IA

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Chocolaty Pumpkin Bread (Freezer Bread)
By Cynthia Smith

This delicious sweet bread is perfect any time you need a treat or a quick dessert for unexpected company! This bread is also wonderful as a gift for any occasion!

3 1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid pack pumpkin
2/3 cup water
2/3 cup vegetable oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted (optional)

Preheat the oven to 350 degrees. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil: stir into the dry ingredients just until moistened. Stir in the chocolate chips and almonds (if desired).

Pour the batter into 2 greased 9 inch x 5 inch x 3 inch loaf pans. You can also make three smaller loaves in mini bread pans. Bake for 70 to 75 minutes until a toothpick inserted near the center of the loaf comes out clean. Cool for 10 minutes before removing from pans to cool completely on wire racks. Wrap in foil and freeze for up to 3 months.

To thaw, allow the loaves to sit at room temperature.

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Grandpa's Hearty Green Bean Soup

Ingredients

2-3 cups cooked ham, cubed
2 quarts. fresh green beans
1 Tbsp. shortening
1 onion, peeled and chopped
6-8 cups tomato juice

Directions

Lightly brown ham cubes and onion in shortening. Add green beans and tomato juice to cover. Heat to bubbling, then reduce heat and simmer until beans are cooked. Serve in soup bowls. Pumpernickel bread goes really well with this soup!

By Robin from Washington, IA

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Pineapple-Mixed Fruit Salad

Ingredients