ThriftyFun Recipes
Volume Three, Number 19, January 26, 2007
http://www.ThriftyFun.com
Hello,
Thank you Robin and Jess for today's recipes!
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Thanks for reading,
Susan
Today's newsletter contains:
Recipe Requests:
Today's Recipes:
Recipe Requests
Low Fat Recipes
Any one have any good low-fat recipes?
Joyce from Jane Lew, WV
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Cracked Biscuits
My biscuits have cracks on top of them. What am I doing wrong? I use White Lily flour, crisco shortening and buttermilk.
Vickie Jo from Clarkesville, GA
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Knoxville Restaurant Chicken Recipe
Twenty five years ago, a man I worked with shared some chicken with me his wife had cooked. When I asked for the recipe he told me it was a family recipe that was sold to a restaurant in Knoxville with the condition that they would never share it with anyone outside the family, so she wouldn't give it to me for anything.
Twenty five years later and my mouth still waters for it while I search and try every chicken recipe that I find. Yeah, it was that good!
Jane from Lima, Ohio
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New Contest
The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25!
Today's Recipes
Sherbet Salad
Ingredients
- 2 packages raspberry Jello (3 oz. size)
- 3/4 cup boiling water
- 1 pint raspberry sherbet
- 1 cup sour cream
- 1 cup boiling water
- 1 cup cold water
- 1 1/2 cups blueberries (frozen or canned), drained
Directions
Dissolve one package raspberry gelatin in 3/4 cup boiling water. Add sherbet, stir to blend. Pour into mold; chill until firm. Spread with sour cream. Dissolve second package raspberry gelatin in 1 cup boiling water, add 1 cup cold water and blueberries. Spoon blueberry mixture over sour cream layer. Chill until firm.
By Robin from Washington, IA
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Roasted Vegetables and Rosemary Chicken Soup
I often roast twice the vegetables and freeze them with chicken and minced rosemary for a really quick weeknight meal. A rotisserie chicken supplies enough meat for two soups and can be used to make homemade broth too.
Ingredients
- 2 carrots, coarsely chopped
- 2 potatoes, coarsely chopped (Yukon Gold are my favorite)
- 1 each, green and red pepper, coarsely chopped
- 1 large yellow or sweet onion, coarsely chopped
- 4-6 garlic cloves, coarsely chopped
- 2 Tbsp. olive oil
- 1-2 cups cooked chopped chicken
- 2 Tbsp. minced fresh rosemary
- 2 qts. chicken broth
Directions
Roast vegetables in 350 degree F oven, uncovered for 1 hour or until soft and browned. When vegetables are done, add to soup pot with chicken, rosemary and broth. Let simmer for at least 30 minutes, add salt and pepper to taste.
Jess from Portland, OR
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Brown Velvet Cake
Ingredients
- 2 cups brown sugar
- 1/2 cup shortening
- 1/2 cup sour cream
- 1/2 cup water
- 2 egg yolks
- 5 tsp. cocoa
- 4 Tbsp. hot water
- 2 1/4 cups cake flour
- 1/4 tsp. salt
- 1 tsp. soda
- 2 egg whites
- 1/2 tsp. vanilla
Directions
Cream together the sifted brown sugar and shortening. Mix sour cream with 1/2 cup water and whip well. Add to first mixture. Then add 2 well-beaten egg yolks.combine cocoa with hot water to make paste and then add. Sift together flour, salt and soda and combine with other ingredients. Lastly, fold in stiffly beaten egg whites to which flavoring has been added. Turn into two layer pans and bake for 30 minutes in a 350 degrees F oven. This cake has a most unusual and delicate flavor. It is definitely different.
By Robin from Washington, IA
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Sausage Biscuits and Gravy
Ingredients
- 1/2 lb. bulk sausage (I use Jimmy Dean Sage)
- 1-2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups milk
- Salt and pepper
- Biscuits
Directions
Cook sausage in a frying pan until browned. Remove from pan, leaving about 1 Tbsp. of drippings in the pan. Add 1 Tbsp. of butter and melt at a low heat. Add flour and cook together, stirring constantly. It will mix together and make a nice paste. Add the milk slowly, stirring constantly until it thickens to a gravy. Add back in the cooked sausage and mix together. Season to taste and serve over split biscuits (I use refrigerator biscuits, but you could certainly make a batch using a mix or even homemade).
Jess from Portland, OR
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Hot Toasted Sandwiches
Ingredients
- 1/4 lb. American cheese
- 4 hot dogs
- 3 medium-sized sweet pickles
- 1/3 cup ketchup
- 2 Tbsp. chopped onion
Directions
Grind together the cheese, hot dogs, and pickles, using the coarse blade on a food chopper or blender. Add the ketchup and onion and mix well. Spread bread with this mixture and cover with another slice. (Whole Wheat bread is best.) Place on baking sheet and toast in a hot oven for 12-15 minutes (350-400 degrees F.)
By Robin from Washington, IA
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Open-Face Cheese Sandwiches
Ingredients
- 1/2 lb. grated Cheddar cheese
- 1/2 can tomato soup
- 1 medium onion, chopped fine
- 3 hard-cooked eggs, chopped
- 1/2 cup green pepper, diced
- 1/2 cup olives or sweet pickle, diced
- Buns and butter
Directions
Butter each half of hamburger bun. Combine remaining ingredients. Spoon onto bun. Put on cookie sheet and heat in 300 degrees F oven for 20 minutes. This may also be prepared in the broiler, but watch closely. Broil until cheese is bubbly.
By Robin from Washington, IA
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Easy But Elegant Cheese Pie
Ingredients
- 2 eggs
- 1 package cream cheese
- 1/2 cup sugar
- 1 tsp. vanilla
- 1 crumb crust
- 1 cup sour cream
- 2 tsp. sugar
- 1/2 tsp. vanilla
Beat eggs and add the cream cheese (don't even think about starting this unless that cheese is at room temperature), 1/2 cup sugar and 1 tsp. vanilla. When thoroughly mixed, turn into the crumb crust and bake for 20 minutes at 350 degrees F. Remove and cool. Mix together the sour cream, 2 tsp. sugar and 1/2 tsp. vanilla and spread this on top of the pie. Return to 350 degrees F oven and bake for 5 minutes. Cool and refrigerate.
By Robin from Washington, IA
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