June 08, 2006

ThriftyFun Recipes - June 8, 2006


ThriftyFun Recipes
Volume Two, Number 108, June 8, 2006
http://www.ThriftyFun.com

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Thank you Robin, Connie and IMAQT1962 for today's recipes!

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Today's Recipes


Glazed Chicken with Lemon Relish

Ingredients

  • 1/3 cup chicken broth
  • 1/4 cup butter or margarine
  • 1/4 cup chopped onion
  • 1 Tbsp. honey
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 broiler-fryer chicken, (about 3 lbs.) cut up

Lemon Relish:

  • 1 medium lemon
  • 1/4 cup chopped celery
  • 1/4 cup chopped sweet red pepper
  • 2 green onions, cut up
  • 1 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. hot pepper sauce

Directions

In a saucepan, combine the first seven ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Remove from the heat. Dip chicken pieces in glaze; place on broiler rack. Broil, approximately 5 inches from the heat, for 12 minutes, basting chicken several times with the glaze. Turn chicken; broil 10-12 minutes more or until done. Meanwhile, trim outer portion of peel from lemon; set aside. Cut off and discard white membrane. Quarter lemon; discard seeds. Place lemon and peel in a food processor or blender; process until peel is finely chopped. Add remaining relish ingredients; process until vegetables are finely choped. Serve with the chicken.

By Robin from Washington, IA

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Garden Veggie Quiche

Ingredients

  • 1 pie crust, not baked
  • 2 cups broccoli florets, chopped
  • 1 leek (white and light green parts only), chopped
  • 2 cups fat-free (or regular) half and half
  • 1/4 tsp. hot pepper sauce
  • 2 cups grated Swiss cheese
  • 6 eggs
  • 1 red pepper, chopped
  • 1 yellow squash, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. grated nutmeg

Directions

Heat oven to 350 degrees F. Fit pie crust in a 9x2 inch fluted quiche pan with a removable bottom. Bake crust 20 minutes; let cool. Meanwhile, over medium heat in skillet, cook broccoli, squash, leek and red pepper for 8 minutes. Whisk together remaining ingredients. Layer vegetables & Swiss cheese in crust; pour in egg mixture. Bake 50 minutes, or until top puffs. Serves: 8

By Connie Robins from Mountain Home, AR

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Chicken Broccoli Alfredo

Ingredients

  • 6 oz. uncooked fettuccine or spaghetti
  • 1 cup fresh or frozen broccoli florets
  • 2 Tbsp. butter or margarine
  • 1 lb. skinless, boneless chicken breasts, cubed
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp. pepper

Directions

Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. In skillet over medium high heat, heat butter. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often. Serves 4.

By Robin from Washington, IA

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Bean Soup

Bean Soup I

Ingredients

  • 1 med. potato, peeled and diced
  • 2 carrots, diced
  • 1 med. onion, diced
  • 1/2 cup celery, diced
  • 3 cups water

Directions

Simmer 10 minutes. Add 1 can Bean and Bacon Soup. (I would suggest cooking the carrots by themselves until tender as they aren't always done in the time alloted.) Heat through.

By Robin from Washington, IA


Bean Soup II

Ingredients

  • 1 lb. dried great northern beans
  • 1 meaty ham bone or 2 smoked ham hocks
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 3 celery ribs, chopped
  • 1/4 cup chopped fresh parsley
  • 1 cup mashed potatoes or 1/3 cup instant potato flakes
  • salt & pepper to taste
  • Parsley or chives for garnish

Directions

Place beans and enough water to cover in a saucepan; bring to a boil and boil for 2 minutes. Remove from the heat and soak for 1 hour. Drain and rinse beans. In a large kettle, place beans, ham bone or hocks and 3 qts. water. Bring to boil. Reduce heat; cover and simmer for 2 hours. Skim fat if necessary. Add onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer. Remove meat and bones from the soup. Remove meat from the bones; dice and return to kettle. Heat through. Garnish with parsley or chives. 8-10 servings.

By Robin from Washington, IA

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Deluxe Cheeseburger Melt FOR 2

Ingredients

  • 1/3 cup bisquick
  • 1 egg white
  • 1/4 cup plus 2 Tbsp. shredded cheese
  • 1 tbsp. water
  • 1/4 pound ground turkey
  • 1/2 cup cream of mushroom soup
  • 3/4 cup frozen mixed vegetables

Directions

Heat oven to 400 degrees F. Spray 8x8 inch pan with non stick cooking spray. In small bowl, mix bisquick, water, egg white and 1/4 cup cheese. Spread in pan. Cook turkey, drain any grease. Stir in soup and vegetables. Heat until hot. Spoon turkey mixture over batter in pan. Sprinkle with remaining cheese. Bake about 20 minutes or until edges are golden brown.

By IMAQT1962 from ILLINOIS

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Heavenly Chocolate Mousse Pie

Ingredients

  • 4 squares unsweetened chocolate, melted
  • 1 can sweetened condensed milk
  • 1 1/2 tsp. vanilla
  • 1 cup whipping cream, whipped
  • 1 ready made chocolate pie crust

Directions

With mixer, beat chocolate with sweetened condensed milk and vanilla until well blended. Chill 15 minutes or until cooled; stir until smooth. Fold in whipped cream. Pour into crust. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

By Robin from Washington, IA

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