ThriftyFun Recipes - August 21, 2007

Thank you cookiemom1, Trudy, Robin, LRP and IMAQT1962 for today's recipes!

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• Using a French Press

Today's Recipes:

• Hot Wings
• Rice Noodle Salad
• Grilled Salmon
• Herbed Onion Focaccia
• Hot Fudge Sauce
• Veal Supreme
• Low-Fat Vanilla Ice Cream
• Ranch Dressing Mix

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Using a French Press

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Hot Wings

Ingredients

• 7-8 lbs. fresh or frozen chicken wings, thawed
• 4 cups ketchup
• 2 1/2 cups packed brown sugar
• 1 1/3 cups water
• 1 cup hot sauce
• 1/3 cup Worcestershire sauce
• 2 1/2 tsp. chili powder
• 2 tsp. garlic powder
• 1/2 tsp. onion powder

Directions

Place the chicken wings in two greased 15x10 inch baking pans. In a large bowl, combine the remaining ingredients. Pour over wings. Bake, uncovered, at 350 degrees F for 1 hour or until chicken juices run clear. Spoon sauce from pans over wings, if desired.

By Robin from Washington, IA

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Rice Noodle Salad

Ingredients

• 1 package thin rice noodles
• 2 cups fresh spinach, cut into strips
• 1 large carrot, shredded
• 1/2 cup pineapple tidbits
• 1/4 cup minced fresh cilantro
• 1 green onion, chopped

• 1/4 cup unsalted peanuts
• 1/4 cup water
• 1/4 cup lime juice
• 2 Tbsp. soy sauce
• 1 Tbsp. brown sugar
• 1 Tbsp. vegetable oil
• 1 tsp. sesame oil
• 1/2 tsp. ground ginger
• 1/4 tsp. crushed red pepper flakes

Directions

Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. In a blender, combine the dressing ingredients; cover and process until well blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. Serve immediately.

By Robin from Washington, IA

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Grilled Salmon

Ingredients

• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 3 Tbsp. unsweetened pineapple juice
• 3 Tbsp. red wine vinegar
• 3 garlic cloves, minced
• 1 Tbsp. lemon juice
• 1 tsp. ground ginger
• 1/2 tsp. pepper
• 1/2 tsp. hot pepper sauce
• 1 salmon fillet

Directions

In a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 1 hour, tuning occasionally. Set aside remaining marinade for basting. Coat grill rack with nonstick cooking spray before starting grill. Drain and discard marinade. Place salmon skin side down on rack. Grill, covered, over medium heat for 5 minutes. Brush with reserved marinade. Grill 15-20 minutes longer or until fish flakes easily with fork.

By Robin from Washington, IA

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Herbed Onion Focaccia

Ingredients

• 1 cup water
• 1/3 cup finely chopped onion
• 1 Tbsp. sugar
• 1 1/2 tsp. salt
• 1 tsp. grated Parmesan cheese
• 1/2 tsp. garlic powder
• 1/2 tsp. dried basil
• 1/2 tsp. dill weed
• 1/2 tsp. pepper
• 3 cups flour
• 2 tsp. active dry yeast

• 1 Tbsp. olive oil
• 1/2 tsp. grated Parmesan cheese
• 1/2 tsp. dried parsley flakes
• 1/4 tsp. salt
• 1/8 tsp. pepper

Directions

In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1-2 Tbsp. of water or flour, if needed). When cycle is completed, turn dough onto a greased baking sheet and punch down (dough will be sticky).

With lightly oiled hands, pat dough into a 9 inch circle. Brush with oil; sprinkle with Parmesan cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400 degrees F for 18-20 minutes or until golden brown. Cut into wedges; serve warm.

By Robin from Washington, IA

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Hot Fudge Sauce

Microwave 1 cup semisweet chocolate chips on HIGH, stirring occasionally, until melted, about 1 1/2 to 2 minutes. Stir in 2/3 cup sweetened condensed milk, 1/4 cup light corn syrup, 1/2 tsp. pure vanilla extract and a pinch of salt until smooth. Serve warm or at room temperature.

By IMAQT1962 from ILLINOIS

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Veal Supreme

Ingredients

• 1/4 cup flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 lb. - 1/2 in. cubed veal
• oil (canola)
• 1/2 cup sliced mushrooms
• 1/4 cup diced onion
• 1 cup tomato juice
• 1/2 cup water
• dash rosemary
• 1 bay leaf
• 3/4 cup sour cream
• 1 cup diced celery
• 1 bunch boiled broccoli
• cooked noodles

Directions

Mix flour, salt and pepper. coat meat. Coat bottom of pan slightly with oil. Cook meat on all sides until brown. Add mushrooms and onion cooking until tender. Add juice and seasonings, cook until it boils. Simmer about 25 minutes (until meat is tender). Add sour cream and celery mix and let sit 15 minutes in covered pan. Add broccoli. Place noodles on a platter and cover with mixture.

By LRP from LWL, MA

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Low-Fat Vanilla Ice Cream

Ingredients

• 3/4 cup sugar
• 3 Tbsp. cornstarch
• 1/8 tsp. salt
• 4 cups fat free half and half
• 2 egg yolks, beaten
• 3 tsp. vanilla

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Gradually add half and half; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over medium heat for 2-3 minutes or until mixture reaches 160 degrees F and coats the back of a spoon. Remove from the heat. Stir in vanilla. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. Fill cylinder of ice cream maker two thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripe in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

By Robin from Washington, IA

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Ranch Dressing Mix

Ranch Dressing Mix

Everyone loves the powdered ranch dressing mix. Well, I have the recipe! I was lucky enough to have all the ingredients on hand. I actually like it a little better than the store bought.

Ingredients

• 1/2 tsp. dried parsley flakes
• 1/4 tsp. ground black pepper
• 1/4 tsp. MSG. (optional)
• 1/4 tsp. salt
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• pinch dried thyme

Mix dried ingredients together in small bowl.

To Prepare

• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• Ranch Dressing Mix

Directions

Whisk mayonnaise and buttermilk together. Add Ranch Dressing Mix. Mix together. Refrigerate. Mmmmmmm!

By cookiemom1 from Gilmer, TX

Ranch Dressing Mix II

Ingredients

• 7 saltine crackers
• 2/3 cup dry minced parsley flakes
• 1/4 cup dry minced onion
• 1 Tbsp. dry dill weed
• 2 tablespoons onion salt
• 2 tablespoons garlic salt
• 2 tablespoons onion powder
• 2 tablespoons garlic powder

Dry Mix Directions

In an electric blender, blend crackers on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder.

Dressing

• 1 Tbsp. mix
• 1 cup mayonnaise
• 1 cup buttermilk

By Trudy from Springfield, IL

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