ThriftyFun Recipes
Volume Two, Number 36, February 22, 2006
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Thank you Susie, Donna and Robin for today's recipes!
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Today's Recipes
Delicious Nutritious Ice Cream
Directions
Serves 2. In food processor, puree 1 overripe frozen banana, 1 Tbsp. milk or orange juice and 2 Tbsp. peanut butter. Serve in bowl. Can also replace peanut butter with 1/4 cup frozen blueberries. Both are equally delicious. My 3 year old and her friends gobble it up and think it's a great treat.
By Susie from Hammonton, NJ
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Chunky Chicken Noodle Soup
Ingredients
- 1 Tbsp. canola oil
- 1 onion, chopped, about 1 cup
- 1 clove garlic, minced
- 2 ribs, celery, thinly sliced, about 3/4 cup
- 5 cans lower sodium chicken broth
- 1 rotisserie chicken, skin and rib bones discarded
- 4 oz. broad egg noodles
- 3 carrots, cut in 1 inch pieces
- 2 parsnips, cut into 1 inch pieces
- 1 Tbsp. chopped fresh dill
- 1/2 tsp. salt
- 1/4 tsp. pepper
Directions
In pot, heat oil over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, until softened, 3-5 minutes. Add broth; bring to a boil. Add chicken; reduce heat to low.
Simmer, stirring occasionally, until chicken is very tender and falling off the bone, 30 minutes. With slotted spoon, remove bones; discard.
Meanwhile, in another pot, cook noodles according to package directions until almost tender; drain.
To soup, add carrots, parsnips, dill, salt and pepper.
Simmer until veggies are tender, 20 minutes. Stir in noodles. Cook until heated through, 2 minutes.
By Robin from Washington, IA
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Pumpkin Bread Pudding
Ingredients
- 10 slices white bread, crusts removed
- 3 Tbsp. butter, softened
- 1 cup pumpkin puree
- 1 cup milk
- 1 1/2 cups heavy cream, divided
- 1/4 cup unsulfured molasses
- 1/2 cup brown sugar
- 2 eggs
- 1/2 Tbsp. cinnamon
- 1/2 Tbsp. vanilla
- 1/4 tsp. salt
- 1/2 cup plus 1 1/2 Tbsp. sugar, divided
- 2 Tbsp. water
- 20 pecan halves
- 1 Tbsp. instant coffee powder
Directions
Butter one side of each piece of bread. Place 7 pieces of bread butter side down in a 9 inch deep dish pie pan, arranging them in a pinwheel pattern.
Beat together pumpkin, milk, 1/2 cup cream, molasses, brown sugar, eggs, cinnamon, vanilla, and salt. Pour about 1/2 cup of the pumpkin mixture over the bread in the pie pan and set aside for 15 minutes; repeat once.
Arrange the remaining bread butter side down on the soaked bread. Pour about 1/2 cup of the pumpkin mixture over the layers and cover with waxed paper; set aside for 30 minutes. Place the pie pan in a large dish and fill large dish with enough water to go halfway up the side of the pie pan.
Bake at 350 degrees F for 45 minutes. Combine 1/2 cup sugar and water over moderate heat, bring to a boil and boil until sugar is dissolved. Cook until sugar becomes the color of dark caramel.
Add pecans, stir to coat and remove to an oiled baking sheet to harden. When pudding is done, let stand for 15 minutes, then invert a serving plate over the pudding and invert pudding to plate. Decorate pudding with pecans.
Beat together remaining cream, coffee powder, and sugar until soft peaks are formed, about 5 minutes. Serve pudding warm with whipped cream.
By Robin from Washington, IA
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Herb Buttered Potatoes and Peas
Ingredients
- 1 lb. new potatoes
- 4 cups boiling salted water
- 1 tsp. salt
- 1/4 tsp. marjoram leaves
- 1/4 tsp. thyme leaves
- 1/4 tsp. pepper
- 1/2 bay leaf
- 1 package frozen peas, thawed
Directions
Cook potatoes in boiling salted water until almost tender; drain. Add butter, salt, and seasonings. Cover; cook over medium heat, stirring occasionally for 5 to 10 minutes. Stir in peas; heat 5 minutes more.
By Robin from Washington, IA
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Tortellini Salad
This can be a side salad or a main dish.
Ingredients
- 1 lb. Cheese tortellini (cooked, drained, and rinsed) may use 2 - 9 oz. packages
- 8 ozs Mozzarella cheese (cubed)
- 1 med. tomato (chopped )
- 1 med. green bell pepper (chopped)
- 8 oz Canadian bacon OR pepperoni
- 2 or 3 green onions (sliced)
- 4 oz. can sliced black olives.
Directions
Place all in large bowl. Pour 16 oz. bottled Italian Salad dressing over all. Mix well and refrigerate. Great for summer bbqs!
You may use ANY brand dressing. Even store brands work well.
By Donna Robertson from Elkhorn, WI
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Super Cream Mac and Cheese
Ingredients
- 8 oz. elbow macaroni
- 1 can fat-free evaporated milk
- 2 eggs
- 2 tsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1 tsp. salt
- 1/4 tsp. pepper
- 3 cups shredded sharp Cheddar cheese
Directions
Position broiler rack so that top of 1-1/2 qt. baking dish will be 4 inches from heat source. Preheat broiler. Cook pasta according to the package directions until almost tender; drain. Return to pot.
In bowl stir together milk, eggs, mustard, Worcestershire, salt and pepper; stir into pasta. Over medium heat stir in 2 cups cheese. Cook, stirring, until beginning to thicken, 4-5 minutes.
Spoon into 1 1/2 qt. baking dish; sprinkle with remaining cheese. Broil until melted and lightly browned, 2 minutes. Let stand 5 minutes before serving.
By Robin from Washington, IA
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