ThriftyFun Recipes - April 10, 2007

Thank you Robin, Coreen and Cay for today's recipes!

Featured Category: Biscuit Recipes

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• Keeping Lettuce Fresh

Today's Recipes:

• Savory Parmesan Biscuits
• Italian Pasta Stir-Fry
• Roma Chicken
• Monterey Spinach Melts
• Vegetarian Gourmet Walnut Sauce for Pasta
• One-Step Pound Cake
• Caesar Vegetable Medley
• Tomato and Herb Soup
• Garlic Sour Cream Mashed Potatoes
• My Favorite Sandwich: Ditch Sandwich

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Keeping Lettuce Fresh

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Savory Parmesan Biscuits

Ingredients

• 3 Tbsp. butter or margarine, melted
• 2 Tbsp. finely chopped onion
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. dried basil leaves
• 1 package refrigerated buttermilk flaky biscuits
• 1/4 cup grated Parmesan cheese

Directions

Preheat oven to 400 degrees F. Pour butter into 8 or 9 inch round cake pan; tilt pan to evenly coat bottom of pan. Sprinkle evenly with onion; oregano and basil.

Separate dough into biscuits, cut each crosswise in half. Place cheese in small bowl. Add biscuits; turn to coat both sides. Arrange in single layer in cake pan; sprinkle with any remaining cheese.

Bake 15-18 minutes or until golden brown. Invert onto serving plate; serve warm.

By Robin from Washington, IA

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Italian Pasta Stir-Fry

Ingredients

• 1 package linguine, uncooked
• 1 Tbsp. olive oil
• 2 large garlic cloves, minced
• 1 medium zucchini, sliced
• 1 medium onion, chopped
• 2 medium tomatoes, seeded and chopped
• 1/4 cup snipped fresh parsley
• 1 tsp. dried basil leaves
• 1 tsp. dried oregano leaves
• 1/8 tsp. salt
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions; drain and keep warm. In wok or deep-sided 12 inch skillet, heat oil. Add garlic; stir-fry for 15 seconds. Add zucchini and onion; stir-fry 2-3 minutes or until crisp-tender. Add tomatoes, parsley, basil, oregano, salt and pepper. Gently cook and stir 1-2 minutes or until thoroughly heated. Remove from heat; stir in pasta. Sprinkle with cheese; serve immediately.

By Robin from Washington, IA

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Roma Chicken

Ingredients

• 1 Tbsp. olive oil
• 1 Tbsp. butter or margarine
• 4 boneless, skinless chicken breast halves
• 1 onion, sliced
• 2 garlic cloves, pressed
• 1 can Italian stewed tomatoes
• 1 cup chicken broth
• 1/2 cup sliced green olives
• 1/4 cup capers (opt.)
• hot cooked rice (opt.)

Directions

In large skillet, heat oil and butter over medium high heat. Add chicken; cook, turning once, until browned on both sides. Remove chicken from skillet; set aside. Add onion and garlic to skillet; cook and stir until softened, but not browned. Return chicken to skillet. Add tomatoes, broth, olives and capers, if desired. Cover; reduce heat and simmer 20-25 minutes or until chicken is no longer pink in center. Serve with rice, if desired.

By Robin from Washington, IA

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Monterey Spinach Melts

Ingredients

• 4 oz. Monterey Jack cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 tsp. salt
• 1 garlic clove, minced
• 1 package frozen chopped spinach, thawed, drained and patted dry
• 1/3 cup chopped carrot
• 1/4 cup chopped onion
• 20 French bread slices

Directions

Preheat oven to 375 degrees F. Cut cheese into 20 thin slices; cover and set aside. In large bowl, combine mayonnaise, sour cream, salt and garlic; mix well until well blended. Stir in spinach, carrot and onion. Spread rounded Tbsp. of spinach mixture onto each bread slice. Place on baking sheet; top with cheese. Bake 10-12 minutes or until cheese is melted and bread is crisp. Serve warm.

By Robin from Washington, IA

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Vegetarian Gourmet Walnut Sauce for Pasta

Ingredients

• 1/4 cup olive oil
• 1 large clove garlic
• a pinch of fresh ground pepper
• 1 tsp. dried basil leaves
• 1 cup grated parmesan cheese
• 1/2 cup warm water
• 1/2 cup walnuts
• 3/4 pound spaghetti, cooked and hot

Directions

Place oil, garlic, basil and pepper in the blender. Blend until the garlic is liquefied. Add parmesan cheese and 1/4 cup warm water and blend until smooth. Then add the last 1/4 cup warm water and walnuts and blend until smooth. Pour over hot cooked spaghetti and toss to blend. Serve with a green salad. Serves 4.

Experts are recommending one ounce of nuts per day in our diet, and this is a wonderful way to get some!

By Coreen from Rupert, ID

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One-Step Pound Cake

Ingredients

• 1 cup butter or margarine
• 2 1/4 cups flour
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 1 container orange or lemon yogurt or sour cream (8oz size)
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. grated lemon peel

Directions

Preheat oven to 325 degrees F. In large mixing bowl, beat together all ingredients on low speed of electric mixer until blended. Beat at medium speed 3 minutes. Pour batter into greased and floured Bundt or tube pan.

Bake 1 hour to 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Serve plain or topped with fruit, ice cream or topping of your choice.

By Robin from Washington, IA

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Caesar Vegetable Medley

Ingredients

• 2 cups small fresh mushrooms
• 1 head cauliflower, cut into florets
• 1 bunch broccoli, cut into florets
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 red onion, sliced into rings
• 1 bottle Caesar salad dressing
• 2 cup cherry tomatoes, halved

Directions

In large bowl, combine mushrooms, cauliflower, broccoli, zucchini, squash and onion. Add salad dressing; toss. Chill at least 6 hours before serving, stirring occasionally. Stir in tomatoes just before serving.

By Robin from Washington, IA

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Tomato and Herb Soup

Ingredients

• 1/4 cup butter or margarine
• 1 cup finely chopped onion
• 4 medium tomatoes, peeled, seeded and coarsely chopped
• 2 cans chicken broth (14oz. each)
• 1 can tomato paste (6oz.)
• 1 Tbsp. snipped fresh basil leaves
• 2 tsp. snipped fresh thyme leaves
• 1/2 tsp. salt
• 1/8 tsp. pepper
• snipped fresh dill or dill weed for garnish

Directions

In large saucepan, melt butter over medium high heat. Add onion, cook and stir until tender, but not browned. Add tomatoes, broth, tomato paste, basil, thyme, salt and pepper; stir well and bring to a boil. Reduce heat; cover and simmer 40 minutes. (If desired, puree mixture in blender.) Garnish each serving with dill, if desired.

By Robin from Washington, IA

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Garlic Sour Cream Mashed Potatoes

Ingredients

• 1 1/2 lb. potatoes
• 5 garlic cloves, peeled
• 1/3 cup sour cream
• 2 Tbsp. milk
• 2 Tbsp. snipped fresh parsley
• 1/2 tsp. salt
• 1/8 tsp. pepper

Directions

Cut potatoes into 1 inch pieces. Place potatoes and garlic in 2 qt. saucepan. Cover with water; bring to a boil over high heat. Cover; reduce heat and cook 8-10 minutes or until potatoes are tender. Remove garlic cloves; reserve. Drain potatoes; place in large bowl and mash. Mash garlic cloves; add to potatoes with sour cream parsley, salt and pepper. Mix well.

By Robin from Washington, IA

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My Favorite Sandwich: Ditch Sandwich

Many, many years ago I spent a few weekends with a schoolmate who lived on a farm in Holly Hill, FL. Her mother would fix these sandwiches on large slices of homemade white bread and we would picnic beside a nearby ditch (we called it a "canal") and imagine our future. I don't recall what I came up with, but I remember Lucetta wanted to be in the FBI! (We were about 10-12.) The sandwiches were peanut butter and onion slices. The onion cut the sweetness of the peanut butter and, since this was before days of the ultra-sweet onions, the peanut butter did the opposite. Yum! These days, I sometimes dice a slice or two of onion and mix it with the peanut butter. Still good.

By Cay from Green Cove Springs, FL

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More Information:
Click Here: http://www.homemoneyhelp.com/confirmsubs.html

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