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ThriftyFun Recipes
Volume One, Number 1 June 3, 2005
http://www.ThriftyFun.com
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Hello,

Welcome to the first issue of ThriftyFun Recipes! This
newsletter was created to publish all the wonderful recipes that
subscribers to the Daily Thrifty Tips newsletter have been
sending in. The format will be very similar to the Daily, we
will post recipes as well as requests for recipes.

If there is a particular recipe or food advice that you are
looking for, feel free to submit a request here:

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Post your favorite recipes on the contest form:

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Thanks for reading,

Susan

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Recipe Requests:
- Recipe for Non Custard Boston Cream Pie

Today's Recipes:
- Peanut Butter And Banana Wraps
- Dreamy Tropical Cream Fizz
- Fried Milk
- Baked New Potatoes
- Orange Coconut Pie
- Lemon Cloud Mousse
- Pasta Salad
- Strawberries 'n Cream
- Unusual "Oriental" Coleslaw
- Low Carb Tasty Spinach Lasagna
- Quick Lemon Pie

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Recipe Requests
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Recipe for Non Custard Boston Cream Pie

Back in the late 60's My mom would shop at Woolworths, and we got
treated to a dessert afterwards. I LOVED the Boston Cream pie. It
is nothing like todays version, the cream was like whipped
topping or something. I was just wondering if anyone out there
had the NON-Custard version?

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New Contest - More Prizes!
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We are giving away 16 $25 prizes in the following categories!

Tip Contest Prizes!

- Best Gardening Tip
- Best Recipe
- Best Food Tip
- Best Home Improvement Tip
- Best Gardening Tip
- Best Craft Recipe or Tip
- Best Money Saving Tip
- Plus 2 tips chosen at random

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Photo Contest Prizes!

- Best Pet Photo
- Best Party Tip, Craft Recipe or Craft Tip with Photo
- Best Gardening Tip with Photo
- Best Home Improvement or Decorating Tip with Photo
- Best Organization Tip with Photo
- Best Wedding Tip with Photo
- Best of the Rest

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Contest ends July 15, 2005

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Today's Recipes
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Peanut Butter And Banana Wraps

Ingredients:

1/2 cup Creamy Peanut Butter
4 Flour Tortillas (8-10 Inch In Diameter)
1/4 cup Honey
2 Small Bananas
1/4 cup Miniature Chocolate Chips

Directions:

Spread 2 tbsp. peanut butter and 2 Tbsp. honey evenly over each tortilla. Top with banana slices and chocolate chips. Roll up tortilla secure with toothpicks.

By imaqt1962

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Dreamy Tropical Cream Fizz

Ingredients:

2 cups Mango Juice Or Tropical Juice Blend
1/4 -1/2 cup Lime Juice
12-14 Ice Cubes
1 cup Club Soda
1 pint Coconut Ice Cream, Coconut Sorbet Or Vanilla Ice Cream
Large Candy Sprinkles, if desired

Directions:

Chill glass jars or goblets in freezer several hours before
serving. Place mango juice, ice cubes and lime juice in blender.
Cover and blend on high about 45 seconds or until smooth.

Pour mixture into 4 glasses. Add 1/4 c club soda to each add 1
scoop ice cream to each. Garnish with candy sprinkles.

By imaqt1962

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Fried Milk

Ingredients:

1/2 Cup Sugar
1/2 Cup Cornstarch
1/4 Tsp. Ground Nutmeg
3 Cups Milk
1 Tbs. Butter
1/4 Tsp. Grated Lemon Peel
2 Eggs, Well Beaten
3/4 Cup Progresso Plain Dry
Bread Crumbs
Vegetable Oil
Powdered Sugar (If Desired)

Directions:

Mix sugar, cornstarch and nutmeg in 3 qt saucepan. Stir in milk.
Heat over medium heat stirring constantly. Stir 1 minute, remove
from heat. Stir in butter and lemon peel. Spread evenly in
ungreased 8 x 8 x 2 pan.

Refrigerate at least 3 hours or until firm.

Cut custard into 2 inch squares using wet knife.

Dip custard squares in beaten eggs then coat wth bread crumbs.

Heat oil (1-2 inches) to 360 degrees f. Fry 2 or 3 squares at a
time until light brown. Drain on paper towels. Sprinkle with
sugar.

By imaqt1962

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Baked New Potatoes

Ingredients:

2 1/4 lbs. new potatoes, unpeeled and quartered
1/4 cup butter or margarine, melted
2 Tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. dried whole thyme

Directions:

Arrange potatoes in a 9x13 inch baking dish. Combine melted
butter and remaining ingredients in small bowl; pour mixture over
potatoes, and turn potatoes to coat evenly. Bake, uncovered, at
350 degrees for 35 minutes or until potatoes are tender. Note:
Cooking time will vary depending on the size of the potato.

By Robin

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Orange Coconut Pie

Ingredients:

1/4 cup butter or margarine, softened
1 cup sugar
3 eggs, beaten
1/2 cup orange juice
1 tsp. lemon extract
Dash of salt
1 cup flaked coconut
1 unbaked pie shell

Directions:

Cream butter; gradually add sugar, beating well at medium speed.
Add eggs and beat until blended. Stir in orange juice, lemon
extract, salt, and coconut, mixing well. Pour into pastry shell.
Bake at 350 degrees for 45-50 minutes or until a knife inserted
in center comes out clean.

By Robin

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Lemon Cloud Mousse

Ingredients:

3 egg yolks
1 can sweetened condensed milk
3/4 cup lemon juice
1 cup whipping cream, whipped and divided
1/2 cup graham cracker crumbs

Directions:

Beat egg yolks in a small bowl at high speed until thick and
lemon colored; gradually add condensed milk, beating until well
blended. Gradually add lemon juice, mix well. Fold 1 1/4 cup
whipped cream into lemon mixture, reserving remaining whipped
cream for garnish. Spoon about 1/4 cup lemon mixture into each of
6-6oz.parfait glasses; top with 2 tsp. graham cracker crumbs.
Repeat layers, ending with lemon mixture. Garnish with remaining
whipped cream. Chill 8 hours.

By Robin

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Pasta Salad

Pasta Salad

Ingredients:

4 cup uncooked rotini
1 medium zucchini, sliced
2 carrots, scraped and sliced
1/2 sweet red pepper, cut into strips
1 cup broccoli flowerets
1 can sliced ripe olives (black or green, your choice)
1 bottle Italian salad dressing

Directions:

Cook rotini according to package directions; drain. Rinse with
cold water and drain again. Combine cooked pasta and remaining
ingredients in a large bowl, tossing well to coat pasta and
vegetables. Serve salad immediately or chill if desired.

By Robin

Pasta Salad II

Ingredients:

1 lb. uncooked vegetable rotini
1 green pepper, chopped
1 sweet red pepper, chopped
1 can sliced water chestnuts, drained
1 bunch green onion, chopped
Cherry tomatoes (optional)
3/4 cup vegetable oil
1/4 cup cider vinegar
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 clove garlic, crushed

Directions:

Cook pasta according to package directions, omitting salt; drain.
Rinse with cold water, drain. Combine pasta, peppers, water
chestnuts, green onions and, if desired, cherry tomatoes in a
bowl. Combine oil and remaining ingredients, mixing well. Pour
over pasta mixture, stirring to coat well. Cover and chill 8
hours; stir occasionally.

By Robin

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Strawberries 'n Cream

Yield: 24 appetizers

Ingredients:

12 large strawberries (about 12 ounces)
1 can pressurized whipped light cream
2 tablespoons shaved dark chocolate

Directions:

Rinse the berries and pat dry with paper towels. Trim off the
stem end and cut in half lengthwise. Cut a thin strip off the
bottom of each berry half so they will sit upright without
tipping over.

Squirt about 2 teaspoons of the whipped cream into the center of
each berry and sprinkle about 1/4 teaspoon of the shaved
chocolate over the top. Serve immediately, or cover and chill for
up to 1 hour before serving.

Nutritional Information Per Serving (per 3 pieces): Calories: 45,
Carbs: 4.8 g, Cholesterol: 9 mg, Fat: 3.3 g, Fiber: 1.2 g,
Protein: 0.6 g, Sodium: 3 mg, Calcium: 12 mg

Diabetic Exchanges: 1/3 Fruit, 1/2 Fat

By Terri

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Unusual "Oriental" Coleslaw

This is my favorite recipe. People ALWAYS ask for more! There are
other variations, but this one is my favorite! Much tastier!

Ingredients:

1 Large Pkg. coleslaw
1 Cup sunflower seeds
1 Cup slivered almonds
1 Bunch chopped green onions
2 Pkgs. Ramen noodles (beef flavor)
1/3 Cup Oil (I use Canola)
1/3 Cup vinegar
1/3 Cup sugar (I use Splenda)

Directions:

Bring vinegar, oil, and sugar to a boil, constantly stirring. Add
Ramen noodle beef-flavored seasoning packs ONLY (NOT the noodles
yet). Keep stirring it in until mostly dissolved. Set aside to
cool.

Mix slaw, sunflower seeds, almonds, and onions together. (The
original recipe says to mix it in a bowl----I mix it in a Large
Ziploc bag or an Oven roasting bag; just place the dry mixture
ingredients one at a time into bag and shake vigorously.)

Just before serving, add the Ramen NOODLES (broken up) to your
slaw mixture.. Pour the cooled oil mixture over slaw and shake in
bag. Pour in serving bowl after well mixed. Refrigerate leftovers
(I know there really won't be ANY leftovers!)

* This is just as good the next day, however, the noodles are not
as crunchy.*

By pojo

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Low Carb Tasty Spinach Lasagna

Ingredients:

10 oz. frozen chopped spinach, thawed and drained
1 lb. ground beef chuck
2 Tbsp. onion, chopped
1/8 tsp. garlic powder
1/2 cup spaghetti sauce
8 oz. cream cheese
1 egg
1/8 tsp. pepper
4 oz. mozzarella cheese, shredded
2 Tbsp. parmesan cheese (from a can or shredded)

Directions:

Brown hamburger with the onion; drain off fat. Mix in the garlic
powder and spaghetti sauce; season to taste and heat until
bubbly. Meanwhile, soften the cream cheese in a medium-size
microwavable bowl for about 40-60 seconds. Stir until creamy;
beat in egg and pepper with a spoon until well mixed. Blend in
the spinach.

Spread half the meat mixture evenly in the bottom of a greased 8
x 8" glass baking pan. Spread spinach mixture over the meat; top
with mozzarella, then the rest of the meat (it may not completely
cover the top, but that's ok.) Sprinkle with the parmesan cheese.
Cover with plastic wrap and vent one corner.

Microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook
for another 7 - 10 minutes until hot and bubbly. Let stand 3
minutes before serving.
Makes 6 - 9 servings.
Can be frozen.

By pojo

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Quick Lemon Pie

Ingredients:

1 can sweetened condensed milk
1 (9 oz.) tub Cool Whip
1 (6 oz.) can frozen lemonade, thawed

Directions:

Mix condensed milk and Cool Whip together. Add lemonade and mix
well. Put in a graham cracker pie crust. Chill 30 minutes.
Garnish as you please.

This is wonderful anytime, but especially on a hot summer's day!

By Terri

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Copyright 2005 ThriftyFun.com
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