ThriftyFun Recipes - May 9, 2007

Thank you Bonnie, Robin and Mom of 3 for today's recipes!

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Recipe Requests:

• Mock Potato Salad
• Rhubarb Wine Recipes
• Chicken and Macaroni Salad Help

Today's Recipes:

• Classic Caramel Candy
• Chicken Mole with Vegetables
• Creamy Pineapple Punch
• Poor Man's Pierogies And Sausage
• Banana Chiffon Cake
• An Apple a Day Dog Treat
• Parsley Chicken Bake
• Pepper and Chicken Soup

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Mock Potato Salad

Does anyone have a recipe for a mock potato salad made with saltines? I heard it was popular back when we used to make apple pie with ritz crackers.

Thanks,
Betty from Slate Hill, NY

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Rhubarb Wine Recipes

I would be interested in any rhubarb wine recipes.

Betty from Slate Hill, NY

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Chicken and Macaroni Salad Help

I need some help to see what I'm forgetting to add to my recipe for chicken salad and macaroni salad. I do the miracle whip, salt and pepper, some relish, sometimes a dab of mustard. (Of course eggs in the mac salad) They always taste like somethings missing. I've even used some lemon pepper and that still didn't do it. Can someone please assist me?

Amy from Franklin, IN

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Classic Caramel Candy

Ingredients

• 1 cup butter
• 1 cup light corn syrup
• 2 cups brown sugar
• 1 can condensed milk
• 1 tsp. salt
• 1 tsp. vanilla

Directions

Melt butter and sugar. Add salt and corn syrup. Slowly add milk. Heat to 245 degrees F (or hard ball stage). Remove from heat and add vanilla. Pour into greased 9x9 inch pan. Cut into squares when cool and wrap each piece in plastic wrap.

By Robin from Washington, IA

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Chicken Mole with Vegetables

Ingredients

• 3 pounds chicken drumsticks and thighs, skin removed
• 3 cups canned reduced-sodium chicken broth
• 6 dried guajillo chilies, seeded
• 6 tomatillos, husks removed, washed and chopped
• 1 onion, chopped
• 5 cloves garlic, peeled
• 2 tsp ground cumin
• 3 cups water
• 4 chayotes, peeled and chopped
• 3/4 pound green beans, trimmed

Directions

Place chicken and broth in a large pot. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes. In a large pan, cook chilies over low heat, turning frequently, until they change color and become fragrant. Stir in tomatillos, onion, garlic, cumin and 1 cup water. Bring to a boil over high heat. Cook, uncovered, for 5 minutes. Remove pan from heat. Let cool. Place chili-tomatillo mixture (mole) in a blender container. Puree until smooth. Return pureed mixture to pan. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Stir the thickened mole into chicken and broth. Simmer, uncovered, for 15 minutes. Meanwhile, in a medium saucepan, bring 2 cups water to a boil over high heat. Add chayotes and green beans. Cook 5 minutes. Drain. Serve with chicken and mole.

This recipe was provided by the Centers For Disease Control. For more recipes, check their website.

http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx

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Creamy Pineapple Punch

Ingredients

• 1 can pineapple juice, chilled (46oz.)
• 1 1/2 pints vanilla ice cream, softened
• 1 pint orange sherbet, softened
• 3 cups ginger ale, chilled

Directions

In large bowl, combine pineapple juice, ice cream and sherbet; stir until blended. Pour into punch bowl. Add ginger ale. Serve immediately.

By Robin from Washington, IA

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Poor Man's Pierogies And Sausage

This is a very filling and tasty meal, cheap too!

Ingredients

• 1 package of kielbasa or polish sausage (if you use fresh polish sausage, it will be a bit more expensive) $1.99 @ Aldis
• 1 lb box of elbow macaroni - .99 @ Aldis
• 1 can sauerkraut - .50 @ Aldis
• 1 med. onion diced - (pennies)
• 1 stick (1/4 lb.) of margarine - .25
• 1 Tbsp. oil - (pennies)
• salt and pepper to taste

Directions

Boil noodles to package directions. In a large fry pan, brown the sausage in the oil until lightly browned. Add margarine and diced onion and saute. Drain and rinse sauerkraut and add to the sausage and onion. Mix well. Drain noodles and add to pan. Salt and pepper to taste. Stir to mix and enjoy!

This makes a lot of food (6-8 servings) and costs about .50 per serving!

By mom of 3 from Chicago, IL

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Banana Chiffon Cake

Ingredients

• 2 1/4 cups cake flour
• 1 1/2 cups sugar
• 1 tsp. salt
• 3 tsp. baking powder
• 1/2 cup oil
• 5 egg yolks, unbeaten
• 3/4 cup cold water
• 1 cup very ripe mashed bananas
• 1 cup egg whites
• 1/2 tsp. cream of tartar
• 1 tsp. lemon extract

Directions

Sift dry ingredients into mixing bowl. Make a well in the dry ingredients and add oil, egg yolks, water, bananas and lemon extract in order given.combine egg whites and cream of tartar in large mixing bowl. Beat until it forms very stiff peaks (stiffer than for meringue of angel food). Fold egg yolk mixture gradually into egg whites. Bake in ungreased 10 inch tube pan in moderately slow oven (325 degrees F) for 55 minutes, then 350 degrees F until done.

Note: To make cake flour, use 2 Tbsp. cornstarch and fill cup with flour. This equals 1 cup cake flour.

By Robin from Washington, IA

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An Apple a Day Dog Treat

Ingredients

• 2 cups whole-wheat flour
• 1/2 cup unbleached flour
• 1/2 cup cornmeal
• 1 apple, chopped or grated
• 1 egg, beaten
• 1/3 cup vegetable oil
• 1 tablespoon packed brown sugar
• 3/8 cup water

Directions

Preheat oven to 350 degrees F. Spray cookie sheet with vegetable oil spray. Lightly dust work surface with flour. Blend flours and cornmeal in large mixing bowl. Add apple, egg, oil, brown sugar and water. Mix until well blended. On work surface, roll dough out to 7/8 inch thickness. Cut with cookie cutters of desired shape and size.

Place treats on prepared sheet. Bake in preheated oven 35 to 40 minutes. Turn off oven. Leave door closed for 1 hour to make the treats crispy. Remove treats from oven. Store baked treats in airtight container or plastic bag, and place in refrigerator or freezer.

Recipe makes 24 servings.

Excerpted from http://www.fifty-fantastic-recipes.com/dog.htm

By Bonnie Jo Davis from RSM, CA

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Parsley Chicken Bake

Ingredients:

• 3/4 cup fine, dry breadcrumbs
• 2 Tbsp. grated Parmesan cheese
• 3 Tbsp. chopped fresh parsley
• 1/2 clove garlic, crushed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 broiler-fryer, cut up and skinned
• 1/2 cup vegetable oil

Directions:

Combine first 6 ingredients in a plastic bag; shake to mix. Place 2 pieces of chicken in bag, and shake to coat. Repeat procedure with remaining chicken. Place oil in a jellyroll pan; heat at 400 degrees for 5-8 minutes or until very hot. Add chicken; bake at 400 degrees for 40 minutes or until done, turning once.

By Robin

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Pepper and Chicken Soup

Ingredients:

• 4 large sweet red peppers
• 4 large sweet yellow peppers
• 2 large green peppers
• Vegetable cooking spray
• 1 Tbsp. olive oil
• 4 chicken breast halves, skinned and boned
• 5 cans ready-to-serve, no salt added, chicken broth
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dried whole basil
• 1/2 tsp. dried whole marjoram

Directions:

Wash and dry peppers; place on a baking sheet and broil 4 inches from heat, 3-4 minutes on each side. Put peppers in a plastic bag; and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers in 1/4-2 inch strips; set aside. Coat a large nonstick skillet with cooking spray; add olive oil, and place over medium high heat until hot. Add chicken, and cook 15 minutes or until golden brown, turning once. Remove chicken from skillet, and cool slightly; cut into thin strips. Add pepper strips to skillet, and cook until tender, stirring often. Bring broth to a boil in a Dutch oven. Add salt, pepper, basil, marjoram, chicken, and peppers; simmer 5 minutes.

By Robin

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