ThriftyFun Recipes - March 18, 2008

Thank you Connie, Cyinda, Joan and Robin for today's tips and recipes!

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Recipe Requests:

• Recipes Using Pine Nuts in Cookies
• Stove Top Recipe for Rice Pudding
• Stove Top Mac and Cheese Recipe
• Recipes Using Chicken Gravy
• Keeping Ham After 'Best By Date'

Today's Food Tips:

• Great Low-Cal Frozen Treat
• Using Amchur (Amchoor)

Today's Contest Recipes:

• Double-Decker Delicious
• Honey Lemon Herb Chicken
• Cherry Chocolate Biscuit Bake

Robins's Recipe Corner:

• Squash Delight
• Barbecue Beef or Pork
• Marinated Bean Salad
• Microwave Hawaiian Ham Balls
• Apricot Pecan Salad

Crafting for Fun and Money!

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Recipes Using Pine Nuts in Cookies

I need recipes using pine nuts in cookies or hard biscuits.

Helen from Jackson, New Jersey

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Stove Top Recipe for Rice Pudding

I need a simple stove top recipe for rice pudding.

Rosie from Toronto

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Stove Top Mac and Cheese Recipe

I need a stove top recipe for Mac and Cheese.

Rosie from Toronto

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Recipes Using Chicken Gravy

Does someone have a recipe to use up chicken gravy from an Industrial sized can?

Cindy from Fox River Grove, IL

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Keeping Ham After 'Best By Date'

How long can you keep a ham slice after its best by date?

Judy from Clinton, MA

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Great Low-Cal Frozen Treat

If you're watching your weight but have a craving for chocolate, try freezing several of the Yoplait brand yogurt "Whips". This type of whipped yogurt has lots of air whipped into it so when you freeze it, it comes out fluffy and tasting just like ice cream. Other types of yogurt don't freeze as well. But when you bite in to a frozen chocolate Yoplait Whip, you'll think you've splurged on something wonderful! These "Whips" are sold at all Walmart's and, at ours, they sell for only 44 cents. Each serving has 140 - 160 calories, whereas regular ice cream has an extra 100 more calories. But the good thing is, yogurt is actually GOOD for you!

By Cyinda from Seattle

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Using Amchur (Amchoor)

Description:

Amchur is made from unripe sun dried mangoes, which come in whole or powdered form. This spice is used in many Indian cuisines. Amchur is similar to lemons in flavor, but a bit milder, it adds a tart, sour taste to dishes.

Uses:

Usually found in Indian cuisine, used in curries, fish dishes, chutneys and marinades (amchur has tenderizing qualities similar to lemon and lime).

Storage:

Store amchur in airtight containers in a cool dark place. Never store in the refrigerator.

Substitutions:

You can substitute lemon or lime if you don't have amchur handy. 3 Tbsp lemon/lime juice for 1 tsp amchur.

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Double-Decker Delicious

Believe it or not, summer will be soon coming, and this is the greatest dessert to serve and eat.

Ingredients

• 1 (19.5 oz.) Pillsbury Classic Milk Chocolate Brownie
• 1/2 cup Crisco vegetable oil
• 1/4 cup water
• 2 eggs
• 1 quart vanilla ice cream, or flavor of your choice
• 2 cups sliced strawberries
• 1 (11.75 oz.) jar Smucker's Hot Fudge Spoonable ice cream topping
• Whipped non-dairy topping, thawed
• Maraschino Cherries

Directions

Prepare and bake brownies as directed on package using the oil, water and eggs. Cool completely in pan. Cut into 20 squares. Top 10 brownie squares with small scoops of ice cream and sliced strawberries. Top with remaining brownie squares. Drizzle each sundae with Smuckers Hot Fudge Topping. Place a dollop of whipped topping over the fudge topping, and top with a maraschino cherry.

10 servings.

Source: Pillsbury recipe newsletter

By Connie from Cotter, AR

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Honey Lemon Herb Chicken

Ingredients

• 1/3 cup honey
• 1/4 cup ReaLemon juice
• 2 tsp. dried rosemary leaves, crushed
• 1/4 tsp. crushed red pepper
• 2 lbs. chicken pieces

Directions

Combine all ingredients except chicken. Brush half sauce on chicken. Bake at 350 degrees F for 1 hour or until thoroughly cooked, brushing on remaining sauce halfway through baking time.

Yields: 4 to 6 servings

By Connie from Cotter, AR

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Cherry Chocolate Biscuit Bake

Ingredients

• 1 can cherry pie filling
• chocolate chips, any amount you like
• 1 tube of biscuits
• 2 tablespoons melted butter or margarine

Directions

Preheat oven to temperature given on biscuit tube. Put pie filling in a baking dish or pie plate (glass works best). Sprinkle with chips. Quarter biscuits, sprinkle over mixture. Brush biscuits with melted butter. Bake for length of time given on biscuit tube.

Eat warm as is. Or cool and eat with vanilla ice cream, whipped cream, or whipped topping.

Yield: 6 to 8 servings

Note: Grands! type biscuits don't work too well with this.

Source: Me. Came up with this one night when I was really pressed for time.

By Joan from Chesapeake, VA

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Squash Delight

Ingredients

• 1 lb. butternut squash
• 1/2 stick margarine
• 1 tsp. sugar
• 1/2 cup chopped onions
• 1 egg
• 1 tsp. salt
• 1/2 cup mayonnaise
• 1/2 cup slivered almonds
• 1/2 cup sharp shredded Cheddar cheese

Directions

Cook, drain, cool and mash squash. Add rest of the ingredients. Top with buttered bread crumbs. Bake 30 minutes at 350 degrees F.

By Robin from Washington, IA

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Barbecue Beef or Pork

Ingredients

• 2 large chopped onions
• 3 lb. extra lean stew meat, beef, or pork, cubed
• 1 large can tomatoes, mashed
• 1/2 cup ketchup
• 1/2 cup barbecue sauce
• 1/4 cup vinegar
• 1/4 cup Worcestershire sauce

Directions

Bring to boil and simmer for 3-3 1/2 hours. Could put in crock pot for 6-8 hours. Could use sauce on ribs.

By Robin from Washington, IA

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Marinated Bean Salad

Ingredients

• 1 can green beans, drained
• 1 can kidney beans, drained
• 1 can wax beans, drained
• 1 pkg. frozen lima beans, cooked, drained, and chilled
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 stalks celery, chopped
• 1/2 cup sugar
• 1/2 cup vinegar
• 1/2 cup salad oil
• 2 Tbsp. parsley
• 1 tsp. salt
• 1/2 tsp. dry mustard
• 1/2 tsp. basil
• 1/4 tsp. celery seed (opt.)

Directions

Toss together lightly 4 beans, onion, green pepper and celery. Combine remaining ingredients and pour over bean mixture. Chill in refrigerator overnight. Pour off marinade before serving or serve with pierced serving spoon.

By Robin from Washington, IA

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Microwave Hawaiian Ham Balls

Ingredients

• 1/2 lb. ground ham
• 3/4 lb. ground pork sausage
• 1 cup bread crumbs
• 1 egg
• 1/2 cup milk
• 2 tsp. fresh or frozen chives
• 1/4 tsp. garlic powder
• dash salt
• dash pepper
• 1 can pineapple chunks with liquid (15oz.)
• 3/4 cup brown sugar, firmly packed
• 1/2 tsp. dry mustard
• 1/8 tsp. instant minced onion
• salt
• pepper
• 1 Tbsp. cornstarch
• 2 Tbsp. water

Directions

Combine meats, crumbs, egg, milk, chives, and garlic powder. Season with salt and pepper as desired. Form 1 inch diameter meat balls. Place on cooking grill. Cook in microwave on full power for 5 minutes. Combine pineapple and remaining ingredients. Season with salt and pepper as desired. Pour over meat balls in 2 1/2 to 3 qt. casserole. Cover with wax paper; cook in microwave, covered, on full power for 4 minutes or until simmering. Blend together cornstarch and water; add to sauce. Cook in microwave on full power for 3 minutes or until sauce is thickened. Stir halfway through cooking time. Makes 36 appetizers or over rice as main dish.

By Robin from Washington, IA

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Apricot Pecan Salad

Ingredients

• 1 pkg. orange gelatin
• 1 cup boiling water
• 1 can apricots, chopped
• 1/2 cup cream, whipped
• 1/4 cup mayonnaise
• 1 cup mini marshmallows
• 1/2 cup chopped pecans

Directions

Dissolve gelatin in boiling water. When slightly thickened, combine with other ingredients and mold as desired.

By Robin from Washington, IA

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