ThriftyFun Recipes - January 7, 2008

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

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Recipe Requests:

• Recipe for Mushroom Business
• Can I Freeze Stuffing?
• Two Cooking Questions from an Amateur
• Why Are My Cookies Running Together?

Today's Recipes:

• 5 Fruit Salad with Peanut Butter Dressing
• Easiest Leftover Meat Pie Ever
• Supper Casserole
• Ice Cream Sandwich Delight
• Jelly Gems
• Lemon Pecan Cake
• Baked Artichoke Squares

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Recipe for Mushroom Business

I am looking for a recipe from the 'Peg Bracken's Appendix' to the I Hate To Cook cookbook, called Mushroom Business.

Ann from CA

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Can I Freeze Stuffing?

I made 2 batches of Stuffing. One with apples, and one with mushrooms and onions. Can I freeze them? I was worried it would become watery. Of course, I could always add gravy.

Daphna from Alachua, Florida

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Two Cooking Questions from an Amateur

1. Why add 2 cups of water to a recipe (with sugar) and then 'reduce by half'? Why not just reduce the amount of liquid used and reduce the cooking time?

2. Why do some recipes specify 'unsalted butter' and then later in the recipe use salt as an ingredient? Why not use regular salted butter to begin with?

I am looking for the (scientific/cooking) reasons behind these instructions. Thanks so much for your help.

Carlos from Mexico

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Why Are My Cookies Running Together?

What did I do wrong? What makes cookies run together when they are baking?

Carol from Toney, AL

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5 Fruit Salad with Peanut Butter Dressing

Ingredients

Dressing:

• 1 can frozen pineapple juice
• 1/4 cup creamy peanut butter
• 3/4 cup salad oil

• 4 cups torn lettuce
• 1 cup fresh pineapple chunks
• 1 cup fresh (or frozen, thawed and drained) peaches
• 1/4 cup seedless green grapes, halved
• 1/2 cup fresh strawberries, halved

Directions

For dressing, in blender or food processor bowl, place pineapple juice concentrate, and peanut butter. Blend until smooth. Add oil gradually and blend on high until mixture is well blended. Combine lettuce and fruit. Toss with dressing.

Note: Coat peaches with lemon juice to prevent darkening.

By Robin from Washington, IA

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Easiest Leftover Meat Pie Ever

First brown 1-2 lbs. of meat in a tsp of oil. I use venison but you can use beef, sausage, etc. While browning it, I add a chopped onion, and a few cloves of garlic chopped.

After everything is completely browned add what ever veggies you have left over. I like broccoli, carrots, corn and green beans but you can what ever you like.

Add about a cup of water or broth if you have it to the meat veggie mixture. Then add sour cream, shredded cheese, and a bit of flour to make it thick.

While the meat is browning you can make your biscuit mix. I have used bread dough as well. Either works great. Roll out until it is about 1/4 inch thick. I usually cook mine in a cake pan so I want it double the size of the pan because you will be folding it on itself.

Grease the bottom of the pan and place 1/2 of the dough rolled out onto the pan leaving the remaining attached but laying on the outside of pan. Put cooked meat mixture into the center of the dough and fold over the remaining dough. be sure to pinch around the edges as you don't want your insides to end up on your outside. Then cut a few slits in the top just to let out the steam. Cook in 350 degree F oven until browned.

My girls love this and the neat thing is you can add spinach, etc. and the kids will still love it. I have also used cream cheese in place of the sour cream. Very tasty and easy.

By Melissa from Pine City, NY

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Supper Casserole

Ingredients

• 3/4 cup uncooked rice
• 1 can whole kernel corn
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 cans tomato sauce (8oz. each)
• 3/4 cup water
• 1/2 cup onion, finely chopped
• 1/2 cup green pepper, finely chopped
• 3/4 lb. ground beef
• 4 slices bacon, cut into halves

Directions

Heat oven to 350 degrees F. Pour rice into bottom of a 2 qt. casserole. Cover with corn and sprinkle with half the salt and pepper. Combine tomato sauce and water; pour half of the mixture over corn. Sprinkle with onion and green pepper. Drop in spoonfuls of the ground beef. Sprinkle with rest of salt and pepper. Pour on remaining tomato sauce mixture. Arrange bacon over top. Bake, covered, 1 hour; remove cover and bake 30 minutes longer.

By Robin from Washington, IA

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Ice Cream Sandwich Delight

Ingredients

• 6 Ice Cream sandwiches
• 1 pint of your favorite ice cream
• 4 oz. whipped cream - mix with the 1 pint of ice cream (keep in freezer until ready to use for individual servings)
• whipped cream for topping dessert
• 3 crushed Heath candy bars
• 1/2 cup chopped pecans
• Maraschino cherries for garnish
• Hot Fudge sauce (Homemade or store-bought)

Directions

This recipe is better when served individually but it can be made in a 9x13 inch pyrex pan. The ice cream sandwiches and topping of favorite ice cream mixture should be kept in freezer until ready to cut; cut individual pieces and top with toppings (whipped cream, nuts, hot fudge and cherry).

For individual servings: Place one ice cream sandwich on a serving plate; top with ice cream mixture; sprinkle crushed Heath bar over the dessert put a layer of whipped cream, chopped nuts; drizzle hot fudge sauce over the top of the dessert; garnish with cherry.

This dessert was served at a Christmas teacher's luncheon; the recipe was shared by the parent who prepared it.

By WandaJo from Tennessee

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Jelly Gems

Ingredients:

• 1/3 cup butter
• 1/2 cup sugar
• 1 egg
• 1 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1/2 cup milk
• 1/4 cup currant jelly

Directions

Mix ingredients and fill buttered muffin cups half full. Place 1 tsp. jelly in center of batter. Add batter to have cups 2/3 full. Bake at 350 degrees F for 20-24 minutes. Remove at once. Brush with melted butter and roll in combined sugar and cinnamon.

Sugar and Cinnamon

• 6 Tbsp. melted butter
• 1/2 cup sugar
• 1 tsp. cinnamon

By Robin from Washington, IA

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Lemon Pecan Cake

Ingredients

• 2 cups butter
• 2 cups sugar
• 6 eggs
• 2 oz. lemon extract
• 3 1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. salt, scant
• 1 1/2 cups chopped pecans
• 1/2 cup oil

Directions

Cream butter and sugar well. Add eggs, 1 at a time, and beat well after each. Add extract. Mix in sifted dry ingredients. Stir in pecans and oil. Bake at 350 degrees F for 45-60 minutes in greased and floured bundt pan. Cool 15 minutes before turning out of pan.

By Robin from Washington, IA

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Baked Artichoke Squares

Ingredients

• Crisco Original No-Stick Cooking Spray
• 3 Tbsp. Crisco Vegetable Oil
• 1 cup chopped fresh mushrooms
• 1/4 cup thinly sliced celery
• 1 clove garlic, minced (or to taste)
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1/3 cup chopped green onion
• 1/2 tsp. dried marjoram leaves
• 1/4 tsp. dried oregano leaves
• 1/4 tsp. cayenne pepper
• 1 cup shredded cheddar cheese (about 4 ounces)
• 1 cup shredded Monterey Jack Cheese (about 4 ounces)
• 2 large eggs, lightly beaten

• 1-1/2 cups Pillsbury Best all-Purpose flour
• 1/2 tsp. salt
• 1/2 cup Crisco Vegetable Oil
• 1/4 cup milk

Directions

Heat oven to 350 degrees F. Spray a 13x9-inch baking pan with no-stick cooking spray: set aside. For filling: Heat all-vegetable oil in medium skillet. Add mushrooms, celery and garlic. Saute until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.

For pastry: Combine flour and salt in medium mixing bowl. Blend vegetable oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the sides of the prepared pan. Spread cheese filling on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.

Source: Crisco recipe newsletter

By Connie from Cotter, AR

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