ThriftyFun Recipes - May 30, 2007

Thank you Robin, Connie and Roberta for today's recipes!

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Recipe Requests:

• Need Creamy Curried Rice Salad Recipe
• Wine Opener for Waitresses

Today's Recipes:

• Best Shortcake Ever
• Broccoli And Rice Casserole
• Deep Fried Zucchini With Creamy Garlic Dip
• Corn Salad
• Diet Pineapple Pie
• Corned Beef Patties
• Dorito Taco Salad
• Sour Cream Substitute
• Country Style Chicken Cutlets
• Raisin Bars

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Need Creamy Curried Rice Salad Recipe

I would love a recipe for a creamy curried rice salad. Jules from Sydney

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Wine Opener for Waitresses

Do you know where I can purchase a no fail wine opener for waitresses?

Wendy from Albany, NY

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Best Shortcake Ever

Ingredients

• 3 eggs, separated
• 1 1/2 cups sugar
• 1/2 cup cold water, divided
• grated rind of lemon or 1/2 tsp. lemon extract
• 2 tsp. baking powder
• 2 cups cake flour
• 1/2 tsp. salt

Directions

Beat egg yolks with 1/4 cup water, add sugar, lemon and 1 cup flour. Beating well after each ingredient. Add rest of water. Beat. Sift last cup of flour with salt and baking powder and beat. Beat egg whites until stiff, then fold in gently.

Bake in 2 greased 9 inch pans (or 3 - 8 inch pans) at 350 degrees F for 20-25 minutes. Remove from pan after 5 minutes. Slice the layer in half. Spread with real whipping cream between layers. Layer slice berries on top. Garnish with berries and cream. Freezes well.

By Robin from Washington, IA

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Broccoli And Rice Casserole

Ingredients

• 2 cups cooked (not instant) rice
• 1 package frozen, chopped broccoli (thawed and drained)
• 1 jar Cheese Whiz (8oz)
• 1 can cream of chicken soup
• 3 Tbsp. margarine
• 1/4 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup milk

Directions

Saute' onions and celery in margarine; add Cheese Whiz, broccoli, soup, milk and rice. Stir well. Pour into shallow, greased casserole. Bake at 350 degrees F for 30-40 minutes or until done.

By Robin from Washington, IA

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Deep Fried Zucchini With Creamy Garlic Dip

Ingredients

• 1 or 2 fresh zucchinis, thinly sliced in circles (don't peel)
• 1/2 cup flour
• 2 eggs, beaten
• 1 to 2 cups Italian seasoned bread crumbs (Italian is the operative word)
• Shortening (for deep frying)

Directions

Garlic Dip

Ingredients

• 1 cup buttermilk
• 1 cup real mayonnaise (no pretenders)
• 1 package ranch salad dressing mix
• 2 garlic cloves, minced (or to taste)

Directions

By Connie from Oden, Arkansas

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Corn Salad

Ingredients

• 2 cans whole kernel corn, drained
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 jar pimento, chopped
• 3/4 cup celery, chopped
• 3/4 cup shredded carrots
• 1 cup Miracle Whip
• 2 Tbsp. water
• 2 Tbsp. sugar

Directions

Put in large mixing bowl; mix corn, onion, green pepper, pimento, celery and carrots. Mix together Miracle Whip, water and sugar. Mix all together. Let set at least 2 hours in refrigerator or until thoroughly chilled.

By Robin from Washington, IA

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Diet Pineapple Pie

Ingredients

• 1 Tbsp. unflavored gelatin
• 1/2 cup cold water
• 1/2 cup boiling water
• 1 1/3 cups nonfat dry milk
• 1 tsp. cinnamon
• 2 cups pineapple, crushed and canned in it's own juice
• 1 tsp. vanilla
• 2 tsp. lemon juice
• artificial sweetener or your choice to equal 4 tsp. sugar

Directions

In small bowl soften gelatin in water. Add boiling water; stir until dissolved. Set aside. In medium bowl, combine nonfat dry milk and cinnamon. Set aside. In medium saucepan combine pineapple in juice, lemon juice and vanilla. Bring to a boil over medium heat. Remove from heat. Stir in artificial sweetener and gelatin mixture. Pour into 9 inch pie pan; sprinkle dry milk mixture evenly over pineapple. Sprinkle 3 Tbsp. water over milk mixture.

Bake in preheated 350 degrees F oven for 20-30 minutes, until golden brown. Chill.

By Robin from Washington, IA

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Corned Beef Patties

Ingredients

• 1 cup soft bread crumbs
• 3 Tbsp. warm milk
• 1 lb. corned beef
• 2 eggs
• 2 Tbsp. grated Parmesan cheese
• grated rind of 1/2 lemon
• flour
• 1/4 cup butter
• 1 Tbsp. oil
• lemon wedges
• sprigs of parsley

Directions

Soak 1/4 cup bread crumbs in the milk. Cut off any excess fat from the edge of the corned beef and discard. Mash beef in a bowl with a fork, then add squeezed out bread crumbs, one egg, the cheese and lemon rind. Mix well. With well floured hands, make patties from the mixture, then coat with flour. Lightly beat remaining egg. Using two forks, dip the patties into the beaten egg, then into remaining bread crumbs. Heat butter and oil in a large skillet. Add the patties and cook over a moderate heat until brown on both sides. Remove from pan and drain on paper towels. Garnish with lemon wedges and parsley.

By Robin from Washington, IA

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Dorito Taco Salad

Ingredients

• 2 lb. ground beef, browned
• 1 large lettuce head
• 2 large tomatoes
• 1 large onion
• 2 packages spicy shredded cheese
• 2 packages taco seasoning
• 4 cups Miracle Whip, or to taste
• 1 big bag Doritos

Directions

Brown ground beef, drain fat and cool. Cut up lettuce, tomatoes, onion and put in fairly large bowl and add cheese. Mix Miracle Whip and taco seasoning in big bowl with the lettuce, onion, tomato. Mix hamburger with mixture above and add crushed Doritos to mixture and stir. Refrigerate until ready to serve.

By Robin from Washington, IA

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Sour Cream Substitute

For low fat or fat free sour cream substitute, take 1 cup low fat or fat free cottage cheese, 1/3 cup low fat or skim milk, 1 Tbsp. lemon juice and 1/8 tsp. salt (optional), put into blender and process on medium until smooth. You can add flavoring to this for dips, or chives for a potato topping.

By Roberta from Deltona, FL

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Country Style Chicken Cutlets

Ingredients

• 1 envelope onion soup mix
• 3/4 cup plain bread crumbs
• 1/4 cup grated Parmesan Cheese
• 6 boneless, skinless chicken breast halves, pounded thin
• 1 egg
• 2 Tbsp. butter or margarine, melted

Directions

Preheat the oven to 350 degrees F. In a medium bowl, combine soup mix, bread crumbs and cheese. Beat egg with 1 tsp. water. Dip chicken into egg mixture, then coat evenly with bread crumbs. On a baking sheet arrange the chicken; drizzle with the melted butter. Bake uncovered for 20 minutes or until chicken is no longer pink, turning once. Serves: 6

By Connie from Oden, Arkansas

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Raisin Bars

Ingredients

• 1 1/2 cups sugar
• 1 cup shortening
• 1 cup raisins, cooked
• 1 cup liquid from cooked raisins
• 2 eggs
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 1/2 cups sifted flour
• nutmeats (opt.)

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup milk
• 2 cups sifted powdered sugar

Directions

Cream shortening and sugar. Add eggs one at a time and beat well, after each addition. Sift flour with cinnamon, salt and soda. Add alternately with raisin liquid. Stir in raisins. Add nutmeats, if desired. Pour in a well-greased 10x15 inch cookie sheet. Bake 30 minutes at 350 degrees F. When cool, frost. Frosting: Melt butter in pan. Add brown sugar and boil over low heat 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat and add powdered sugar. Blend well and frost.

By Robin from Washington, IA

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