Thrifty and Frugal Recipe Collection

Quick Chicken Pot Pie



Ingredients:



2 refrigerated pie crusts
1 can mixed vegetables, drained
1 can cream of potato soup
1 can cream of chicken soup
1 large can of chicken, drained
Directions:

Mix ingredients, put in pie crust, cover with the other, bake at 350 degrees F for 30-35 minutes. Amazing!

Pork Chops with Apples

Ingredients:



3 medium tart apples, such as Granny Smith
1/4 tsp. ground nutmeg
1 tsp. vegetable oil
4 pork chops
1/4 tsp. salt
freshly ground black pepper, to taste
1/4 cup apple cider or juice
Directions:



Peel, core and thinly slice apples and sprinkle with nutmeg.

In non-stick skillet, heat oil over medium-high heat, then add pork chops, salt and pepper. After about 5 minutes, turn chops to brown other side. After 5 minutes, add apples and cover. Lower heat and simmer another 5 to 10 minutes. Thickness of chops will determine cooking time; center of chop should be white and juices should run clear.

Remove chops from pan to a serving plate. Pour in juice or cider, turning up heat as you stir juice and apples, then spoon onto pork chops.

Graham Cracker Cookies

Great tasting and so easy!

Ingredients:



1 box graham crackers (break apart on lines)
2 sticks butter
1 cup light brown sugar
1 cup sliced almonds (more or less)
Directions:



Line a 9x13 inch pan with foil. Place the graham crackers (sides and ends) touching.

In saucepan, melt the 2 sticks of butter and 1 cup of brown sugar. Bring to a boil and simmer 2 minutes. Add sliced almonds. Pour and spread over crackers.

Bake 8 to 10 minutes at 350 degrees F.

Make Ahead Gravy Without Pan Drippings

The beauty of this recipe is that you can make it a day ahead; heat it back up on simmer in a saucepan. This can be used for poultry or beef gravy.

Ingredients:



4 Tbsp. butter
2 Tbsp. extra virgin olive oil
6 Tbsp. all purpose flour
3 cups chicken, turkey or beef broth
spices to taste such as salt, pepper, onion powder, garlic powder, thyme, paprika, and even cayenne powder or Tabasco sauce.
Directions:



Melt butter with olive oil over medium heat in a medium saucepan, whisk in flour and stir until light brown.

Turn heat to medium high, gradually whisk in broth and bring to a boil, stirring frequently.

Reduce heat to low, add spices to taste and simmer 5 minutes, or until thickened to your liking.

Sweet and Spicy Asian Wings

Ingredients:



2 cups orange juice
1 cup pineapple juice
2 Tbsp. orange zest
2 Tbsp. minced garlic
2 Tbsp. minced ginger
2 Tbsp. minced green onion
1 Tbsp. sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
1 1/2 tsp. crushed red pepper flakes
3 quarts peanut oil
10 lbs. chicken wings, separated at the joints
2 cups cornstarch
4 Tbsp. Essence* (recipe follows)
1 Tbsp. salt
1/4 cup chopped cilantro
1/4 cup toasted sesame seeds
*Essence (Emeril's Creole Seasoning): 2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried leaf oregano
1 Tbsp. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.





Directions:



In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar, and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 18 to 20 minutes. While the sauce is reducing, place the oil in a large 6-quart pot and bring to 375 degrees F.



Reserve the wing tips for a stock or soup, and place the rest of the chicken pieces in a large bowl. In a small bowl, season the cornstarch with the Essence. Place the seasoned cornstarch in large, 1 gallon heavy-duty plastic bag and place the chicken pieces in the bag in batches. Shake the bag to coat the chicken, remove the chicken from the bag and place 8 to 10 pieces in the hot oil to fry. Fry in the oil, stirring occasionally for 6 to 8 minutes. Drain briefly on paper towels, place in a clean large bowl and season lightly with the salt. Continue this process until all the chicken has been fried.



Preheat the oven to 275 degrees F. When all the chicken is fried and the sauce is reduced, use a spatula to pour the sauce over the chicken. Toss the chicken in the bowl to evenly coat with the glaze. Once all the chicken is coated, sprinkle it with the chopped cilantro and the sesame seeds. Place the chicken in a large ovenproof dish and place in the oven to keep warm until the guests arrive.



Easy Butterscotch Surprise Pie

A really cool treat during the Summer.

Ingredients:



2 (3 oz.) boxes or one (6 oz.) box sugar free/fat free Jello pudding mix
3 1/2 cups 2 % milk
1/2 cup chopped pecans
light chocolate syrup
1 baked and cooled pie crust made with Canola oil
Pie Crust: 1 1/2 cups flour
1/2 tsp. salt
1 1/2 tsp. sugar
2 Tbsp. milk
1/2 cup canola oil
Directions:



Mix crust ingredients and Crumble the dough evenly into a 9 inch pie plate and then pat into place with your fingers to evenly distribute the dough on the bottom of the pan and up the sides. This dough does not lend itself well to be rolled out. Bake at 375 degrees F for about 18 minutes. You want it to be slghtly golden so watch carefully.

After your crust has cooled, mix one of the small boxes pudding mix as directed on the box, top with the pecans. Mix your second box of pudding being sure not to mix too long. Pour over the pecans. Dot the top with your chocolate and take a toothpick to make swirls. When you are ready to serve, add a small dollop of light Cool Whip.





Bean and Rice Soup

Ingredients:



1 1/2 cups navy beans
8 oz. salt pork, chopped
1 cup macaroni
1 cup instant rice
Directions:



Soak beans in water to cover in bowl overnight. Place in saucepan. Cover with water. Cook for 2 hours or until soft. Add salt pork. Cook until tender. Add macaroni. Cook until soft. Add rice; cook until tender. 10-12 servings.

Quick Breakfast Biscuits

Ingredients:



1 cup self rising flour
1/2 cup milk
1/4 cup mayonnaise
Directions:



Combine until just mixed. Do not over mix. Drop onto greased baking sheets and bake at 450 degrees F for 8-10 minutes.

Stuffed Carrot Salad

Ingredients:



1 lb. shredded carrots
1 green pepper, diced
1 small jar pimento stuffed olives
1/2 cup Miracle Whip
2 Tbsp. sugar
2 Tbsp. vinegar
Directions:



Combine shredded carrots, green pepper that has been seeded and diced and pimento stuffed olives that have been sliced. Take approximately 1/2 cup Miracle Whip and combine with approximately 2 Tbsp. each of sugar and vinegar and combine with vegetables. Add the dressing until just moistened. Do not add all at once or it may be too runny.

Stuffed Bell Peppers

Ingredients:



green peppers
Parmesan cheese
Stuffing: 1/2 lb. hamburger, browned
1/4 cup onion
salt, as desired
1 can tomato sauce
1 cup cooked rice
Directions:



Cut tops from peppers; clean out seeds and membrane as desired. Drop into boiling water and boil for 2-5 minutes. Peppers from store will require 5 minutes, but fresh from garden only 2-3 minutes. Stuff with stuffing ingredients that have been well mixed. Sprinkle stuffed peppers with shredded Parmesan cheese and bake at 350 degrees F until cheese melts.



NOTE:  For a really festive dinner, use different colored peppers.