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  #11 (permalink)  
Old 09-02-2003, 02:01 PM
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Vicki - thanks for the recipes! That baked omelet roll sounds really good. I'm going to try it soon!

Carol

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Old 09-02-2003, 02:31 PM
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Recipe #4

Menu: Turkey Tetrazzini, Lettuce with French Dressing, Chewy Almond Cookies

Cost: $.96/serving (cookies make 4 1/2 dozen and the other recipes are 6 servings each)

Turkey Tetrazzini: 2 cups broken uncooked spaghetti (2" pieces); 1 chicken bouillon cube; 3/4 cup boiling water; 1 can (10 3/4 ounces) condenced cream of mushroom soup, undiluted; 1/8 teaspoon celery salt; 1/8 teaspoon pepper; 1 1/2 cups cubed cooked turkey; 1 small onion, finely chopped; 2 tablespoons diced pimientos, drained; 1 1/2 cups (6 ounces) shredded cheddar cheese, divided
Cook spaghetti according to package directions. Meanwhile, in a bowl, dissolve bouillon in water. Add soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in turkey, onion, pimientos and 1/2 cup of cheese. Transfer to a greased 8" square baking dish. Top with remaining cheese. Bake, uncovered, at 350 for 35-40 minutes or until heated through.

Lettuce with French Dressing: 1/4 cup plus 2 tablespoons vegetable oil; 1/4 cup sugar, 2 tablespoons vinegar, 2 tablespoons ketchup; 1/8 teaspoon; Dash garlic powder; 6 cups torn lettuce
Combine the vegetableoil,sugar, vinegar, ketchup, salt and garlic powder in a jar with a tight-fitting lid; shake well. Serve over lettuce. Refrigerate any leftover dressing.

Chewy Almond Cookies: 3 tablespoons butter or margarine, softened; 1 cup packed brown sugar; 1 egg; 1/4 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 1/2 cups all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/2 cup sliced almonds
In a mixing bowl, cream butter and brown sugar. Add egg and extracts; mix well. Combine flour, baking soda and cinnamon; gradually add to the creamed mixtrure and mix well. Shape into two 1" rolls; wrap each roll in plastic wrap. Refrigerate overnight. unwrap; cut into 1/4" slices. Place 2" apart on greased baking sheets. Sprinkle with almonds. Bake at 350 for 7-10 minutes or until lightly browned. Cool for 2-3 minutes before removing.


NOTE: These recipes were taken from Taste of Home 2000 Annual Recipes pages 284-285.
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Old 09-02-2003, 02:53 PM
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Recipe #5

Menu: Upside-Down Meat Pie, Macaroni Medley Salad, Homemade Chocolate Syrup

Cost: $1.01/serving each recipe makes 6 servings

Upside-Down Meat Pie: 1 pound ground beef; ½ cup chopped celery; ½ cup chopped onion; ¼ cup chopped green pepper; 1 can (10 ¾ ounces) condensed tomato soup, undiluted; 1 teaspoon prepared mustard; 1 ½ cups biscuit/baking mix; 1/3 cups water; 3 slices processed American cheese, halved diagonally; Green pepper rings, optional
In a skillet over medium heat, cook beef, celery, onion, and green pepper until meat is no longer pink and vegetables are tender; drain. Stir in soup and mustard; mix well. Transfer to a greased 9” pie plate. In a bowl, combine the baking mix and water until a soft dough forms. Turn onto a lightly floured surface; roll into a 9” circle. Place over meat mixture. Bake at 425 for 20 minutes or until golden brown. Cool for 5 minutes. Run a knife around edge to loosen biscuit; invert onto a serving platter. Arrange cheese slice in a pinwheel pattern on top. Garnish with green peppers if desired.

Macaroni Medley Salad: 1 package (7 ¼ ounces) macaroni and cheese; ¼ cup milk; ¼ cup butter or margarine; ½ cup mayonnaise; 2 tablespoons Dijon mustard; 4 hard-cooked eggs, chopped; 2 medium tomatoes, chopped; 1 small cucumber, peeled and chopped; 2 tablespoons chopped onion; 1 dill pickle, chopped, ½ teaspoon salt; 1/8 teaspoon pepper
Prepare macaroni and cheese with milk and butter according to package directions. Place in a large bowl; cool for 15 minutes. Stir in mayonnaise and mustard. Fold in eggs, tomatoes, cucumber, onion, pickle, salt and pepper. Refrigerate until serving.

Homemade Chocolate Syrup: ½ cup sugar; 1 tablespoon cocoa; 2 ½ teaspoons cornstarch; ½ cup water; 2 teaspoons butter or margarine; ½ teaspoon vanilla extract; 1 quart vanilla ice cream
In a 1-quart microwave-safe dish, combine the sugar, cocoa, cornstarch and water until smooth. Cover and microwave on high for 4 minutes or until the mixture boils, stirring twice. Stir in butter and vanilla until blended. Serve warm over ice cream.


NOTE: All recipes were taken from Taste of Home 2000 Annual Recipes, pages 286-287.
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Old 09-02-2003, 03:18 PM
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Recipe #6

Menu: Applesauce Pork Chops, Sunny Carrot Sticks, Glazed Butter Cookies

Cost: $1.59/serving (cookies make 3 dozen, the other recipes serve 4 each)

Applesauce Pork Chops: 4 rib chops ( ½ inch thick); 2 tablespoons vegetable oil; 1 large red apple; 1 ½ cup applesauce; 1 cup water; ¼ cup chopped onion; 1 tablespoon Worcestershire sauce; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon pepper; 1 package chicken-flavored wild rice mix; 2 teaspoons cornstarch; 1 tablespoon cold water
In a skillet over medium-high heat, brown pork chops in oil on both sides; drain. Cut four thin wedges from apple; set aside. Peel and chop remaining apple. Add chopped apple, applesauce, 1-cup water, onion, Worcestershire sauce, garlic powder, salt and pepper to skillet with pork chops. Cover and simmer for 30-35 minutes or until meat juices run clear. Meanwhile, prepare rice according to package directions. Remove pork chops and keep warm. Combine cornstarch and coldwater until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes. Return chops to skillet and heat through. Serve with rice. Garnish reserved apple wedges.

Sunny Carrot Sticks: 1 pound carrots, julienned; 1 tablespoon brown sugar; 1 teaspoon cornstarch; ¼ cup orange juice. 2 tablespoons butter or margarine
Place carrots and a small amount of water in a sauce pan; cover and cook until tender. Meanwhile, in another sauce pan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes of until thickened and bubbly. Stir in butter. Drain carrots; top with orange juice mixture and toss to coat.

Glazed Butter Cookies: ½ cup butter (no substitutes), softened; ¾ cup sugar; 1 egg; ¾ teaspoon vanilla extract; 1 ¾ cup all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt GLAZE: 1 cup confectioners’ sugar; 1 tablespoon milk; red green and yellow liquid or paste food coloring
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Cover and chill for 1 hour or until easy to handle. On a lightly floured surface, roll out into 1/8” thickness. Cut with 2 ½ “ cookie cutters. Place 1” apart on an ungreased baking sheet. Bake at 350 for 8-10 minutes or until lightly browned. Cool on wire racks. In a small bowl, combine confectioners’ sugar and milk until smooth. Stir in food coloring. Lightly brush onto cooled cookies. Let stand until glaze is set, about 10 minutes.


NOTE: All recipes were taken from Taste of Home 2001 Annual Recipes, pages 280-281.
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Old 09-02-2003, 04:08 PM
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Vicki - wow, your little fingers have been busy! Thanks for sharing all those great recipes!!! Hmm, now I don't know which ones to try first!

Carol

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Old 09-02-2003, 04:13 PM
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Just trying to improve my typing skills! ;-)
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Old 09-02-2003, 04:23 PM
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Upside down hamburger pie sounds good!

Anything new is cool to me! I thought I ran out of hamburger ideals, so thanks for that!
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Old 09-07-2003, 05:30 PM
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Recipe #7

Menu: Brisket for a Bunch, Cabbage Tossed Salad, Apple Fritter Rings

Cost: $.94/serving Fritters make 2 dozen, other recipes serve 12 each

Brisket for a Bunch: 1 FRESH beef brisket (2 1/2 pounds), cut in half; 1 tablespoon vegetable oil; 1/2 cup chopped celery; 1/2 cup chopped onion; 3/4 cup beef broth; 1/2 cup tomato sauce; 1/4 cup water; 1/4 sugar; 2 tablespoons onion soup mix; 1 tablespoon vinegar; 12 hamburger buns, split
In a large skillet, brown the brisket on all sides in oil; transfer to a slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add broth, tomato sauce and water; stir to loosen the browned bits from pan. Add sugar, soup mix and vinegar; bring to a boil Pour over brisket. Cover and cook on low for 7-8 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve meat in buns with cooking juices.

Cababge Tossed Salad: 5 cups chopped iceberg lettuce; 2 cups chopped cabbage; 2 cups chopped red cabbage; 2 celery ribs, chopped; 2 green onions with tops, sliced; 1/2 cup vinegar; 1/4 cup vegetable oil; 4 1/2 teaspoons sugar; 3/4 teaspoon salt, optional; 1/4 teaspoon pepper; 1/4 teaspoon garlic powder
In a large bowl, toss the lettuce, cabbage, celery and onions. In a small bowl, whisk together the remaining ingredients. Pour over salad and toss to coat. Chill for 30 minutes before serving.

Apple Fritter Rings: 1 egg; 2/3 cup milk; 1 teaspoon vegetable; 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; dash salt; 5 large tart apples; 1 1/2 cups vegetable oil; 1/4 cup sugar; 1/2 teaspoon ground cinnamon
In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2" rings. In an electric skillet or deep-fat fryer, heat oil to 375. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm.


NOTE: These recipes were taken from Taste of Home 2001 Annual Recipes, pages 282-283.
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Old 09-12-2003, 05:01 PM
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Recipe #8

Menu: Garlic Zucchini Fritatta, Cinnamon Muffins, Fresh Fruit with Dip

Cost: $1.19/serving (fritatta 4 servings, muffins 1 dozen, dip 1 1/3 cups)

Garlic Zucchini Fritatta: 1 tablespoon butter or margarine; 1 tablespoon finely chopped onion; 4 garlic cloves, minced; 1 medium zucchini, shredded; 6 eggs; 1/4 teaspoon ground mustard; 4 bacon strips, cooked and crumbled; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup shredded Swiss cheese; 1/4 cup sliced green onion
In a 10" ovenproof skillet, melt butter over medium-high heat. Add onio and garlic; saute for 1 minute. Add zucchini; cook for 3 minutes or until tender. In a bowl, beat eggs an mustard. Pour into skillet. Sprinkle with bacon, salt and pepper. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 7 minutes. Meanwhile, preheat broiler.
Place the skillet under the broiler, 6" from the heat, for 30-60 seconds or until the eggs are completely set. Sprinkle with cheese and green onions. Broil 30 seconds longer or until cheese is melted. Cut into wedges.

Cinnamon Muffins: 1/3 cup shortening; 1/2 cup sugar; 1 egg' 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/2 cup milk TOPPING: 1/2 cup sugar; 1 1/2 teaspoons ground cinnamon; 3 tablespoons butter or margarine, melted
In a bowl, cream shortining and sugar. Add egg; beat well. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well. Fill greased muffin tins HALF full. Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
In a shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon sugar. Serve warm.

Fresh Fruit Dip: 1/2 cup mayonnaise or salad dressing; 1/2 cup sour cream; 1/3 cup orange marmalade (I put mine through a strainer because we don't like the pieces of orange rind in our dip); 1 tablespoon milk; 1/2 pound EACH green grapes and strawberries (we use whatever kind of fruit is on sale that we like)
In a small bowl, whisk the mayonnaise, sour cream, marmalade and milk. Refrigerate 30 minutes or until ready to serve. Serve with fruit.

NOTE: all recipes came from Taste of Home Magazine, April/may 2003, pages 20-21.
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Old 09-15-2003, 10:46 AM
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Ooh!! Thanks so much for posting all of these yummy-sounding recipes!! I'm constantly trying to stretch those food dollars(who isn't? lol) and quite frankly have been getting sick of the same things over and over, even though I do rotate my menu all the time. I can't wait to try some of these!!
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