Hi Nancy, Mary in Iowa, Thanks again for the Triple Chocolate
Crockpot Mess. The first time I used all chocolate. This time I used
devil food cake mix, cherry chips, and instead of water I used a cup of
Diet Dr. Pepper vanilla and cherry, and about 1/3 jar of chopped
maraschino cherries for good measure. (Can hardly wait for it to finish
cooking.
Also hubby and I were in Walmart today. I did a little comparison label
reading on Miracle Whip, Store Brand, and Hellmans. If water wasn't the
first ingredient on the contents label soybean oil was and water was
second. (Guess we'll have to sample small jars of each to see which is
best.)
Question: What does Tona in Bama do in her SPARE TIME? She sounds like one
busy lady. Margaret, Tulsa
Orange Velvet Poundcake
1 cup butter
1/2 cup shortening
3 cups sugar
7 eggs
2 teaspoons orange extract
1 ounce orange food coloring (or 1/2 oz red and 1/2 oz yellow)
3 cups all-purpose flour
1/4 teaspoon salt
1 cup milk
Cream Cheese frosting
8 ounces cream cheese
1 stick butter
1 pound confectioner's sugar
1 teaspoon vanilla
milk, if needed
Directions: For Cake, beat together shortening and sugar. Add eggs, one at
a time, beating after each addition. Add flavoring and food coloring. Mix
salt with flour and add alternately with milk. Turn into a large tube pan
and bake at 350 degreese for 1 hour and 20 minutes or until cake tests
done. Allow to cool and frost with cream cheese frosting.
For frosting, soften cream cheese and butter to room temperature. Beat
together with flat paddle blade of mixer. Beat in confectioner's sugar and
vanilla. If too firm, add milk, 1 teaspoon at a time until the consistency
desired.
Audrey (My niece that provided our site with the beautiful new graphics.)
To visit her blog
AudreyJean's Blog
Cook's Choice forum.
Ask questions, get more recipes, post your own recipes, and have some good
old fashioned kitchen related chat.
Denise in East Texas
For mom of two who was looking for Calcium rich recipes, here
are some links for you, I hope they help!
Lynette IN NY
http://p076.ezboard.com/fdocsplacefrm70.show
http://www.mealsmatter.com/RecipesAndMeals/
http://stage.mealsmatter.org/RecipesAndMeals/Browse
http://stage.mealsmatter.org/
http://www.recipezaar.com/
May 8th newsletter - Bake sales packaging. To keep frosting or cream
from sticking to the saran wrap I cut the end off of some cue tips and
stick them in the frosting or whip cream.
Carolyn, Syracuse
For Melissa B in the May 7th newsletter wanting ideas for helping with
her church's food ministry. Here is a great site that will give you tons
of recipes (with freezing directions) that will fit her needs. I really
love this site and you can sign up for the newsletter while you are there.
http://30daygourmet.com/
Nancyb
Tips for
baking, desserts, healthy cooking, food safety and food storage articles.
Hi Nancy, Hope you are doing well and that your weather has greatly
improved! Ours is good, we are just getting a little desperate for some
rain. We are dry, dry, dry!!
I want to throw my 2 cents in on the potato salad dilemma. Many
years ago all I ever used to make a potato salad was miracle whip because
that is what my mother always used and we really liked miracle whip. Then
one day I discovered Marzetta Cole Slaw dressing. We loved it on slaw, and
one time there was a little booklet on the jar with a recipe for potato
salad. I'll bet you can guess the rest of this story! In my family today,
if a potato salad is put on the table, it better had been made with
Marzetta! It is really so wonderful. If you have not tried this please do.
Make your salad the same way you always do, just substitute this for
miracle whip or mayo. I think it is sold pretty much everywhere. I have
been buying it here in south Fl for at least 25 years. Hope some of you
try it.
One more quick comment, folks, if you really love those cats of yours,
keep them in. Mine does not know what a blade of grass is and she is
almost 13 years old, and a very happy healthy cat!!
Best to all, have a good day, Billie in FL
Real COUPONS: Print them from your computer.
To: Jane, Shingletown, CA
Jane, both recipes are okay. Peggy sent the other recipe in to the group
and said hers was a variation on the one that I had already sent in. She
said she changed the recipe a little because it was more to her liking.
Below is my original recipe that I sent in and the one I use. And down
further on the post is Peggy NELA's version of my recipe...Tona in Bama
Cream Cheese Banana Nut Bread With Cinnamon Crisp Topping
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
* teaspoon baking powder
* teaspoon baking soda
* teaspoon salt
1 * cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
* teaspoon vanilla extract
Cinnamon Crisp Topping
* cup firmly packed brown sugar
* cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon
Beat butter and cream cheese at medium speed with an electric mixer until
creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1
at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients. Gradually add to butter mixture,
beating at low speed just until blended. Stir in bananas, pecans, and
vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans.
To make Cinnamon Crisp Topping:.
Stir together topping ingredients. Sprinkle mixture evenly over batter.
Bake 350 for 1 hour, shielding with aluminum foil last 15 minutes to
prevent browning. Bread is done when a long wooden pick inserted in center
comes out clean and sides pull away from the pan. Cool bread in pans on
wire racks 10 minutes. Remove from pans, and cool 30 minutes.
Tona in Bama
Tona's Cream Cheese Banana-Nut Bread: Today I made the recipe with the
addition of 1/2 teaspoon baking soda, plus I increased baking powder to
2 teaspoons.
From files of Peggy NELA
Nancy,
Love your site! I would like to know if anyone has purchased the Wonder
Cooker. Saw an infomercial last night and it looks great but not
cheap. If anyone has purchased this could you give us your take on it,
please?
Thanks so much and keep up the good work!
Jean in Seattle
To: Mom2two of Malaysia...have you tried regular 2% milk? Could you add
a little bit of flavoring like ovaltine or ensure to make the taste
better, then gradually cut back each time? My kids were only on baby
formula/breast milk for 3 months, then the doctor put them on 2% milk and
regular food. They are very healthy and will eat almost anything. Anything
that I cooked I would put in a food processor for them. (with the
exception of pizza and stuff like that).
Tona in Bama
My prayers go out to those who have been impacted by the recent
tornados. Tona and others were asking about the difference between 'heavy
cream' and 'whipping cream'. In my 69 years, I have always thought they
were one and the same. You may also, sometimes, see a recipe written with
'heavy whipping cream' as an ingredient. Nancy, I always knew that it just
had to take a considerable amount of time and effort to do the newsletter
every day, but I never realized just how much time. You seem to put in
more time in this each day than most people do on their 'regular' jobs.
And if you take a few days off occasionally, you certainly deserve it.
Most other people have at least two days off each week and you only take
one (when you remember to take Thursday off). You are a wonder! Thanks for
your time and effort in keeping this large 'family' together and in touch.
Oma in LA
Does anyone in the group know if you can freeze pimento peppers in the
jars. I do not use much pimento from a large jar, and most of the time if
I put in frig. it moles before I use it again. I know I can get a smaller
jar, but husband usually buys in large amounts. I hate to have to throw
out anything. Sure would appreciate any suggestions.
Betty T. Ga.
Nancy,
What pretty graphics! Thank you for such a pretty newsletter with all of
these wonderful recipes to try. You are such a talented woman; I am
envious .... no talent here LOL. I do have a request from my recipe
family. I am looking for some really yummy moist bread recipes that
freezes well. If you have any that you can share that would be great!!!
Thanks again Nancy for all of your dedication and talent. YOU’RE THE
GREATEST!!!
HAVE A GREAT DAY,
Diane in Longview, Washington
May's Alphabetical Index to May 2007
Newsletter recipes.
Hi Nancy and all :)
I just wanted to share a recipe that is not very expensive.
It is easy and tasty (at least to me it is). I made it up.
Pork Dish
For 3 of us:
3 pork steaks (or more if you want leftovers).
Salt and pepper for the pork steaks.
1 Large onion peeled and sliced.
1 Large can of crushed, or, rings of pineapple (reserve juice).
First I fry the onion in the pan till they start to brown ( or
caramelize). Next remove the onions put the pork steaks in the pan and
brown on both sides on semi-high heat. Don't worry about cooking them all
the way through.
Taking a rectangular pan, I put some of the pineapple on the bottom with
some of the juice. Next put some of the onions on the pineapple, then put
the pork steaks on top of the onions, and repeat the layers ending with
pineapple and more of the juice. I don't measure the juice, but I put
about 1/3rd of the juice left in the can. (the covered dish tends to make
its own juice as its cooking).
I then cover the dish and bake for 30-40 minutes at 350 degrees. We fix
rice and the juice from the pineapple mixed with the juices from the pork
are very good. We put some of it over the cooked rice. When serving, put
some of the onions and pineapple that cooked in the dish, on top of the
meat.
It only takes about 15 minutes or less to get it all ready to cook in the
oven.
I hope you will like it as much as we do. The pork steaks are usually
pretty big so you will end up with leftovers.
Jackie in FL
Shop at JoAnn.com
I'm looking for ideas that use chicken breast boneless or tenders.
Thank you.
Kim
For Fran from Anderson, CA: The little balls to which you refer are
properly named Nonpareils, which is, I believe French for "without equal."
Check the cake decorating section of any large grocery store, or try a
cake decorating supply store. Failing that, there are many sites online
from which to order these. I Googled "cake decorating supplies" and got
several hits.
Doris in Oklahoma City
Fran in Anderson,CA --Looking for little silver balls to bake with
The little Silver Balls are called Dragee(s). I haven't seen them in the
stores in years- I loved them. But I googled it and you can get them
through Amazon.com. I saw 4 oz. Silver, pink, blue, white pearl, assorted
pastel and more. I only recently found Amazon has groceries and ordered a
couple things that I cannot get anywhere around my area. I have been
pleased with their service. There were other places on Google but I don't
know them. Hope this helps.
Cheryl, Charlotte
Strawberry Information Center
Good Morning Nancy,
I am responding to IMM~Iowa asking for a recipe for Runza. You can make
them with either cabbage or sauerkraut. We have had them with the cabbage,
not the sauerkraut, but it would be good with either. You could add a tad
bit of shredded cheese to the filling. These are very good! I hope Yahoo
shapes up for you! Take care and have a great day!
Chris in NM
Kraut Brioche (Krautburgers or Bierocks or Runzas)
Bread dough:*
1 pkg. dry yeast
1/4 cup water
2 cups milk, scalded
2 T. sugar
2 t. salt
1 T. shortening
6 1/2 or 7 cups sifted flour
Filling:
1 large head cabbage, chopped
1 cup onions, chopped
1 1/2 lbs. ground beef
1/2 t. pepper
1 t. salt
Brown ground beef in a large fry pan, add rest of filling ingredients and
cook over low heat until cabbage is fairly limp. Remove from heat, set
aside to cool.
Soften yeast in small amount of water. In the meantime, combine milk,
sugar, salt, and shortening. Add yeast, add flour as needed to make
moderately stiff dough. Turn out on lightly floured surface; knead until
smooth and satiny, about 6 minutes.
Let rise in a warm draft free place until double in bulk, about 45
minutes. Divide dough in small pieces and roll out to about the size of a
saucer. Put about 3 tablespoons of meat/cabbage mixture in the center and
bring sides up pinching to seal completely. Turn seam side down on greased
baking sheet about 3 inches apart. Let rise about 10 minutes and bake
20-25 minutes at 375 degrees.
*You may use 2 loaves of thawed frozen bread dough instead. Cut each loaf
into 10 balls. Roll a piece of dough out on a lightly floured surface.
Then follow instructions above for filling dough.
You could also add 1/2 c. shredded cheese to filling mixture.
I hope the storms didn't hit close to you! I saw where Amarillo was in the
path of the tornadoes and thunder storms. Those are scarey!
I am responding to Angie in Ohio who is looking for some TNT recipes using
white wine from the Sat. March 24th newsletter. I use white whine in lots
of chicken and shrimp dishes like chicken marsala or shrimp scampi. There
are lots of other dishes, also. Angie can substitute the white wine for
chicken broth in most any recipe with good results. These 3 dishes are all
great and favorites of ours.
Chicken Marsala
Recipe has been scaled to make 8 servings.
This is awesome!!!!
1/2 cup all-purpose flour for coating
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
8 skinless, boneless chicken breast halves - pounded 1/4 inch thick
1/2 cup butter
1/2 cup olive oil
2 cups sliced mushrooms
1 cup Marsala wine
1/2 cup dry sherry
In a shallow dish or bowl, mix together the flour, salt, pepper and
oregano. Coat chicken pieces in flour mixture. In a large skillet, melt
butter in oil over medium heat. Place chicken in the pan, and lightly
brown. Turn over chicken pieces, and add mushrooms. Pour in wine and
sherry.
Cover skillet; simmer chicken 10 minutes, turning once, until no longer
pink and juices run clear.
I found two recipes for Chicken soup from Carrabba's hope one is the one
that Darlene is looking for Marlene
Sicilian Chicken Soup
10 cups water
1 (3-lb.) chicken
4 celery stalks, each cut into 3 pieces
1 medium leek, trimmed and cut into 3 pieces
2 medium carrots, each cut into 3 pieces
4 flat-flat parsley sprigs
2 large garlic cloves
2 cloves
1 bay leaf
3 tbsp uncooked pastina (tiny star-shaped pasta)
2 tbsp (1/2 oz.) grated fresh Romano cheese
1 tsp salt
1/4 tsp pepper
1 egg
1 egg white
Combine first 9 ingredients in an 8-quart Dutch oven or stockpot; bring to
a boil. Cover, reduce heat, and simmer 2 hours. Remove from heat.
Remove chicken and carrot from broth. Place chicken in a bowl; cover and
chill. Dice carrot; cover and chill. Strain broth through a sieve into a
large bowl; discard solids. Cover and chill broth at least 24 hours.
Skim solidified fat from surface and discard. Set aside 8 cups broth,
reserving remaining broth for another use. Remove chicken from bones; cut
into bite-size pieces. Discard bones.
Combine chicken, carrot and 8 cups broth in Dutch oven; bring to a boil.
Add pastina, Romano cheese, salt, and pepper; cook 5 minutes.
Combine egg and egg white; stir well, and slowly drizzle into boiling
broth mixture, stirring constantly. Immediately remove from heat.
Chicken And Tomato Soup Recipe
1 tablespoonful of butter or fat
3 cups of chicken or veal broth from stock
1 tablespoonful of cornstarch
2 slices of onion, chopped fine
2 sprigs of parsley, chopped fine water
1/2 can of tomatoes
Salt and pepper
2 to 3 Tb cold water
Cook the onion and parsley in the hot fat till yellowed. Add the tomatoes
and broth and let simmer fifteen minutes. Press through a sieve. Reheat to
the boiling point; stir in the cornstarch mixed with the cold water; let
cook ten minutes. Skim and season.
2 ounces of bread (2 or 3 slices)
Salt and pepper
5 cups of broth
Free the bread from crust, break it in pieces, add to the broth and let
simmer about twenty minutes. Stir the soup occasionally with a wooden
spoon. When all of the bread is reduced to a pulp and the soup is
thickened uniformly, add salt and pepper as needed and serve.
1 pint of lamb broth (liquid)in which lamb was boiled)
1/4 carrot, cut in match-like pieces
1/2 cup of tomato puree (cooked) /4 green or red pepper, cut in shreds
tomatoes strained
1/2 an onion, cut in thin shreds
1/4 cup of cooked rice
1/2 teaspoonful of salt
Cook the pieces of onion, carrot and pepper in boiling water till tender;
drain and add to the broth with the tomato, rice and salt. Let simmer five
minutes.
I missed the recipe for the Chocolate cake Mess cooked in the crockpot.
Could someone please advise me of the date it appeared? Thanks! Appreciate
you so very much, Nancy and all the hard work and dedication.
Lois in NY
To Laurie in Wayne Co., OH....I think chocolate covered strawberries
would be very nice to add to your picnic wedding reception. Could do some
in white chocolate and some in dark chocolate. They look great...are easy
to do...and don't really cost that much.
Sounds like you have raised a wonderful son. Good luck to all of you.
Jean/Minnesota
Nancy, just wanted to let you know that I look forward to your
newsletters every day and I really enjoy all the recipes that I find on
your site, keep up the great work you and all the friends on this
newsletter do to keep it going. This has got to be a hard job to keep up
with! My best to you and all the friends.
Heavenly Dessert
10 cream cakes(or twinkies)
2-10oz. boxes of frozen raspberries, thawed
1-6 to8oz. bag of flaked
1-large box of pistachio pudding, made according to package directions
1- large container of whipped topping
Cut the cream cakes in half lengthwise; layer them, cut side up, in a 9 x
13 inch pan. Pour the raspberries over the cakes. Sprinkle evenly with the
coconut. Cover with pudding and frost with the whipped topping.
Refrigerate for several hours before serving.
I have served this dessert a number of times and everyone loves it, but it
is very rich!
Sharron in Indiana
With the summer party circuit ready to go into full swing, here are a
few punch recipes readers might find helpful.
Slushy Punch
10 cans (12 oz each) frozen lemonade
10 cans (12 oz each) frozen orange juice
7-1/2 qts water
1 can (16 oz) apricot nectar
2 pkg. (10 oz each) frozen strawberries or raspberries
4 bottles (2 l each) lemon-lime carbonated soda
Mix lemonade, orange juice, water, nectar and frozen fruit together; blend
well. Freeze for several hours or overnight in empty clean milk cartons.
To serve, place frozen mixture in punch bowl. Break up fruit with a spoon.
Add carbonated beverage. Serve at once.
Makes 100-125 servings.
Punch For Forty
4 cans (6 oz each) frozen lemonade
4 cans (6 oz each) frozen orange juice
1 pt cranberry juice
1 pt Hawaiian punch base
1 can (6 oz) frozen grape juice
17 cups water
3 qts gingerale or lemon-lime soda
Mix first six ingredients; chill well, about 8 hours. (Can be frozen in
four 1/2 gal milk cartons.) When ready to serve, Pour over block of ice in
punch bowl and add well chilled soda. Mix lightly. If punch is frozen,
thaw until slushy consistency. No ice is needed. Just add soda. Makes 40
or more servings.
Always Ready Lemonade
2 tsp grated fresh lemon peel
1 cup granulated sugar or 3 tbsp low-calorie sweetener
1/2 cup boiling water
2 tsbp cold water
1-1/2 cups freshly squeezed lemon juice
Combine lemon peel, sugar (or sweetener) and boiling water. Stir until
sugar is dissolved. Add cold water and lemon juice. Store in a tightly
covered container in refrigerator until ready to use.
For one glass of lemonade, pour 1/4 cup of chilled syrup base into
ice-filled glass. Add 2/3 cup cold water.
Makes 2-1/4 cups lemonade base.
Frozen Punch
6 cups water
4 cups sugar
3 cups orange juice
1/2 cup lemon juice
2 cans (46 oz each) pineapple juice
6 ripe bananas, mashed
6 qts gingerale
Boil water and sugar until syrupy. Add juices and bananas. Freeze.
When ready to serve, thaw to mushy consistency; add gingerale.
Makes 12 qts.
For Melissa B. in Missouri:
My Bare Cupboard Skillet Supper in the May 7 newsletter would be a very
quick and easy meal to prepare and carry.
grannym IL
This is for Sandee in a hot enough West TN from Jae in wet and soggy
central Oklahoma, May 8. In reference to eating just 2 Tbls. of Sugar Free
Cool Whip, do like my mother used to do whipped cream. Freeze individual
dollops on wax paper covered cookie sheets. When frozen solid, put dollops
into a zip lock storage container or freezer baggie. If you made your "2
T. puddles" before you freeze the cool whip upon bringing it home, it
would only be refrozen once! Just an idea! I remember, my mother getting
angry with us when we sneaked into the bags of frozen whipped cream for a
delicious "snack". Thank you for triggering that precious memory--my
mother has been gone for the past 5 Mother's Days.
By the way, it is supposed to rain here for the next 3 days and they say
by Friday we will have had as much rain now as we had for the entire past
year. One of the OKC water sources was 15 feet below level until this
week. Now the lake is out of it's banks! We have very similar weather to
what Nancy has in the Texas panhandle. What she gets there, we usually get
a few hours later! We were saved from last weekends destructive weather as
that system went right up the Texas-Oklahoma border instead of coming
straight east or northeast. Sorry for the weather lesson!
Jae, central OK and dodging storms as I write!
Hi Nancy and everyone else too(smile)
I noticed immediately the graphics which are new and really stood out, and
I think your niece Audrey has quite a talent! Thanks to both of you for
sharing the beauty! And now, for Karen in Texas, who was looking for the
dressing recipe with saltines:
This is just like the expensive envelopes of Ranch dressing mix , and you
only need ONE TABLESPOON with a cup of mayonnaise and a cup of buttermilk,
so this should last you a long time! Enjoy!
Hidden Valley Ranch Dressing Mix
15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing: 1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk
Put crackers through blender on high speed until powdered. Add parsley,
minced onions, and dill weed. Blend again until powdered. Dump into bowl.
Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into
container with tight-fitting lid.
Store dry mix at room temperature for 1 year. Makes 42-1 tablespoon
servings. To use mix--Combine mix, mayonnaise, and buttermilk.
Yield: 1 pint.
Lauré in North Hollywood
WARM RANCH POTATO SALAD
This version is served warm and it is easy and oh so yummy.
3 lbs. red potatoes
1/2 lb. bacon, fried or crumbled in small pieces
6-8 green onions
dill (optional)
1 package of dry Ranch dressing, prepared with mayo and sour cream
Prepare the ranch dressing and let sit in frig 1 hour. Boil the potatoes.
Fry the bacon. Cut up the green onions. When potatoes are tender, drain
and cut up in bite size chenks or slices with skin on. Put in a large bowl
and toss with bacon, green onions and Ranch dressing. Sprinkle with dill
if desired and top with a few
sliced onion tops for color. Serve warm.
I've made this for groups small and large and there's never a bit left.
Kat in Wisconsin
Basil Butter
1 cup softened butter (unsalted)
1/3 cup fresh basil leaves
1/2 cup grated fresh Parmesan cheese
1 large clove garlic, minced
Combine all ingredients. Let stand at room temperature for 1 hour. Store
in refrigerator in an airtight container for up to one week.
To freeze, chill mixture until slightly firm. Shape into small balls and
freeze on cookie sheet till very firm, then pop into resealable bag. Or,
shape into a log, wrap & freeze.
Tomato Basil Butter
1 Tbs. olive oil
1-1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1/ 2 cup sweet butter softened
2 tsp. grated lemon rind
1/ 2 tsp. salt
1/ 8 tsp. pepper
1/ 4 cup minced fresh basil
Heat the olive oil in a small skillet. Add the tomatoes and garlic and
sauté, stirring occasionally, for about 10 minutes or until the tomatoes
form a puree that will mound. Let cool. Put the butter in a mixing bowl
and beat in the tomatoes and remaining ingredients. Chill until slightly
firm then shape into a log, wrap, and freeze.
Lemon Dill Butter
1/2 cup unsalted butter, softened to room temp
2 tablespoons minced fresh dill weed
2 tablespoons minced lemon zest
salt & pepper to taste
Combine all. Chill briefly, then form into log, wrap and freeze.
* Use to season veggies, pasta, broiled or grilled chicken and fish.
Strawberry Butter
from Miss Patti's cookbook-That Special Place, published in 1997.
3/4 pound margarine or butter
16 ounces frozen strawberries
1/2 cup powdered sugar
Bring margarine or butter to room temperature and whip. Let strawberries
thaw. Whip all ingredients together, including strawberry juice, with
large mixer. Fresh strawberries can be used in season. Vary amount of
sugar to taste. (Increase when using frozen berries and decrease when
using fresh berries.)
Raspberry Butter
from the Colorado Cache Cookbook:
1 (10 oz) pk frozen raspberries
1 c butter
2 c powdered sugar
Fruit and butter should be at room temp. Cream butter and sugar and add
berries.
Keep refrigerated.
JAI LAI BUTTER
Keeps in the fridge indefinitely and freezes well. Try a spoonful on
top of a steak or put a dab into mushroom caps and broil for a few
minutes.
1 stick butter
1 tsp lemon juice
1/4 tsp minced garlic
1/2 tsp each: chives, oregano, rosemary, tarragon, thyme
Mix well & let sit at room temp for several hours to let the flavors
develop. Refrigerate.
SWEET BUTTERS
Almond Peach Butter
1/2 cup Butter; softened
1/3 cup Peach preserves
1/2 tsp Almond extract
1/2 tsp Confectioner's sugar
Honey Orange Butter
1/2 cup Butter; softened
1/4 cup Honey
2 Tbs Orange marmalade
Cinnamon Maple Butter
1/2 cup Butter; softened
2 Tbs Maple syrup
1/2 tsp Cinnamon
For each flavor whip butter with electric mixer in a small bowl until
smooth and fluffy; gradually add remaining ingredients. Store in an
airtight container in refrigerator.
Tona in Bama
Good morning Nancy......
In response to Trish in Fl who was wondering if anyone has ever tried to
freeze leftover frosting. I freeze it all the time. Works great. When kids
were still living at home, I use it to make a quick snack after school.
Let it sit out of freezer for a few minutes and then spead it on graham
cracker and then top with another graham cracker. It makes a nice little
sandwich cookie.
The discussion on the watery Miracle whip, all you need to do is add sugar
to regular mayonnaise and you have "Miracle whip". I have a easy recipe
for cole slaw that called for Miracle whip and the jar would sit in my
refrigerator for months because that was all I ever used it for. I finally
just started added sugar to mayonnaise and it worked and tasted just the
same. You also can control the sweetness that way.
I too must add my thanks to Tona for all her recipes. I will be reading
through a recipe and think..."this sounds like a "Tona recipe". And sure
enough, when I get to the end.... .there is her name! Last night I tried
her Tamale Pie Casserole and we thought it was delicious. I have made one
recipe for years, but this one I think was better. Topping was more like a
dense cornbread. Don't remember what newsletter it was in but here it is
in case you missed it.
Jan in Texas
Butterscotch Walnut Fudge
1/4 c Butter
1 c Brown sugar
1 c Sugar
3/4 c Sour cream
1 t Vanilla
1/2 c Chopped walnuts
Walnut halves
Melted brown sugar and sour cream gives this fudge its unusually good
flavor. Melt butter in a heavy saucepan. Add brown sugar and heat to
boiling. Add sugar and sour cream. Cook over medium heat until sugar
dissolves, then slightly higher heat to 236 degrees F. Without stirring
cool at room temperature to lukewarm. Beat until mixture holds its shape
and loses its gloss. Quickly add vanilla and nuts. Spread
immediately in a buttered 8-inch square pan. Cool and cut into squares.
Garnish with walnut halves. Makes about 49 pieces.
Tona in Bama
Question: What does Tona in Bama do in her SPARE TIME? She
sounds like one busy lady. Margaret, Tulsa
We are very active in our church, Blackburn Road Baptist, and we do lots
of things there with the adults and with our kid's youth groups. Jerry and
I also sing in the choir at church.
I like to work in my flower gardens and we have a huge veggie garden that
we do as a family. Chelsea and Jace help us plant, till, weed and gather
the food. Jerry thought including the kids would be a good idea since most
people do not have gardens anymore.. therefore, most of the next
generation will have no idea about gardens. He said at least our kids
would know how to raise a garden, if they ever needed to.
I like to watch NBA games on TV...The Pheonix Suns is my favorite team.
Love everything about HGTV and the Food Network.
We have 3 dogs...A Yellow Lab named Reload, a Chocolate Lab named Chloe,
and a Chesapeake Bay Retiever named Baye. We love to take them to the
creeks and ponds ...they are all about anything associated with water.
They duck hunt and dove hunt with Jerry and Jace during hunting season.
My mom sews curtains, bedding, etc...I usually go with her to help her
deliver and hang the curtains.
I am an only child (and, no, I am not spoiled ) lol...So, there arent many
family members on my side. My Mom always goes with us to the kid's
ballgames. My Dad is a farmer, so he has to hang around close to home,
usually. Jerry has 3 older sisters and lots of neices, nephews and great
neices and nephews. His youngest sister is 7 years older than him....(he
is the one that is spoiled). We have lots of family get-togethers (usually
at our house)...Jerry loves to cook and try out new dishes on our family.
We know they will tell the truth about how things taste.
Tona in Bama
This is for "Margaret, Tulsa" who said she and her husband were in
Wal-Mart and didn't know which brand would taste good. I have found when
using these salad dresses that Miracle Whip is best on dishes with fruit,
and Hellman's on dishes that use vegetables, or that would be considered
"savory".
I never use the store brand, because I have a definite liking for the
Miracle Whip and the Hellman's. For instance, which I make a lunch salad
recipe with spaghetti and shrimp, I use Hellman's, but when I make a
Waldorf salad I use Miracle Whip. Hope this helps. I enjoy the newsletter
and the many recipes, although for the past year I haven't done any
cooking at home. My oven went out, and the stove top gets way to hot when
the burner is on that I don't feel it is safe to use any longer.
Since I use a crutch (that is ONE crutch) to help me get around since I
had a tumor develop near my tibia, I feel awkward and am not able to move
swiftly, and if something started burning or so in the kitchen, I would
feel at a disadvantage, so I have stopped cooking entirely at home, and
now, because it is so expensive try to eat just one meal a day at a
restaurant, and otherwise munch on nuts, peanut butter, crackers and tuna,
or other non-cooked edibles.
Since my son moved out to live with his girlfriend, it is just me. My
retirement income is limited, even with a part time job, that I just do
not have the money to buy new appliances, or to have someone in to check
the electrical system, and install them. I taught for over 30 years, and
didn't get much saved (OK, nothing), and so even though my ex died a
millionaire (lucky 2d wife), I felt lucky due to our divorce agreement,
that I didn't have to turn the house over to her, because she wanted his
equity in it immediately. Thank goodness the agreement was written in the
divorce that if he died, his share went to our son! Anyway, I can tell
right now, I'm alone way too much, and have strayed way off the subject of
Miracle Whip and Hellman's. Take care, and keep up the good work with the
recipe newsletter. I really enjoy reading all the replies.
ME in KS
Hi Nancy and all Nancylanders,
I sent this is a while ago but guess a lot of people didn't see it so here
goes again.
I truly love Tona in Bama's Cream Cheese Banana Bread. But she called for
1/2 tsp. of baking powder and my bread didn't raise very good. So I
increased it to 2 tsp. of baking powder and the bread turned out great.
Sorry if I confused anyone on the recipe. This is for Jane in Shingletown,
CA please try the bread both ways to see what turns out best for you.
Dianne in Wisconsin
To Iris and Roama, thanks for the help with my bake sale. Boots in Va.
In the 5/7 newsletter Melissa B. in Missouri was wanting some ideas
and/or recipes for meals for families from her Church food ministry. I
know that I cooked a Rump Roast with potatoes in our Crock Pot, had BBQ
green beans, salad and pie. You can make Vegetable Soup, crackers, cheese
and fruit. Ham slices, potatoes, salad and a cake. Make meat (ground beef)
and/or ham loaf, potato casserole, jello salad, pudding. What we have done
at our Church is have 4 to 6 people in each group and we have 4 to 6
groups. In each group we have a few that work and some that are available
during the day so that they can cook or get the group organized so that
people that work can make a salad or dessert they can leave it at Church
on the way to work or the night before. Melissa if you can use the kitchen
at Church that will help you to have a central place to have the group
gather the food. This part of our Church's ministry has been and going for
about 12 years or longer. For a funeral meal I made BBQ Green Beans in one
of my Crock Pot. I have made Brownies, Cakes, and Sweet Potato Casserole.
These are just a few ideas.
The newsletter 5/6 newsletter Gay in L.T. about watery Shrimp Salad. I
have found out if you put if you put anything warm in with room
temperature items that some times you need to put the 2 to 3 paper towels
over the opening of the bowl and leave on until you are ready to eat what
is in the bowl. You have to remember to wipe the lid off so that doesn't
fall in the bowl. Another thing you might want to try is put less mayo or
Miracle whip in the salad and when you are ready to serve add just enough
to make it not so dry. I have never had any problem and I have also talked
to other people that still use Miracle Whip and they have not had any
problem either.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
Mole problem
I am working on the lawn and have discovered many holes/tunnels probably
caused by moles or other rodents. How can I get rid of them?
Thanks, JCM
To Marge, May 6, 2007 newsletter. So sorry to hear about your cat
Patches. We were in the same boat with our two cats, Muffin & Buffy. They
were indoor cats for 6 years, but Muffin wanted to get out so bad, and
started spraying and peeing on the floor. I finally read up on-line about
it and decided to ask the vet for Buspar, which worked for quite a while,
but at the same time, we put him out on a leash and have to watch him
carefully, so he doesn't get hung up on it. Buffy seems content to stay
inside, although she really would like to go out with him. For some reason
he started the spraying again last week, so I have him on Buspar again,
and am going to try it for 1 to 2 weeks. It does seem to work, but he gets
very restless as a side effect of the med. He also got loose one day, and
went right to the road. My husband got him in time, but seeing as he has
not been out on his own, he doesn't know anything about the road, so I am
thankful we have decided to keep him on a lease. I would prefer he remain
an indoor cat, but he was so unhappy, and doesn't mind the leash at all.
We love them both so much, and put up with the frequent in and out
requests. Mostly, though he prefers to stay out. I'm not sure what we will
do now with the black flies and mosquitoes though. He does have long
thick hair, but they can still get at his face. Fleas are another
consideration. There are so many things that an outdoor cat has to cope
with, along with the possibility
of getting a disease. Buspar, would not be good for long term use I don't
think, as there might be liver damage, but you could get your cat tested
if anyone wants to
try that. I think you can get a 30 day supply at Wal-Mart Pharmacy for the
$4.00 generic drug price now, which isn't to bad. They recommend two
tablets a day, but
I give him 1 in the am, and 1/2 one at night, because it makes him so
restless. Then he will sleep for hours at a time, because he gets so
exhausted. Thank you Marge for telling us about Patches, because lately I
have been thinking I should just let Muffin loose, but now I know I
shouldn't, thanks to you.
Laurine in NNY on the border
For Denise in East Texas from Ernie in No.Bergen,NJ. Thank you for the
recipe you sent, unfortunately it's not the one. It definately is one to
try. The bakery Dutch apple cake must have been made in a cake pan lined
with dough filled with apples and some raisins and spices. It was covered
with apiece of dough , after it was covered with vanilla icing.
Thank you for your efforts, Ernie
Hi Nancy and Fur balls
In a past newsletter someone wrote in about washing your dog with
something to keep him from scratching. Could they send what it was back
in? I can't seem to find it.
Thanks Kathy
Hi Nancy and the other Nancylanders,
I have a cat called Mao (meow with out the me) He decided that he would
share his life with me one day. Since he picked me I thought I should be a
responsible pet owner and I did the vet thing etc. Mao is an outside cat.
In the winter when it snows or when it is very cold he chooses to stay in
doors but he just hates it. He will go to the door and ask for out then
want in 2 minutes later cause he is cold. I tried really hard to make him
an inside cat but he was so unhappy. Then one day I saw a poster that
said" If you love something let it go free. If it Comes back it was always
yours. If it doesn't come back it was never yours. Mao comes and goes at
will. He will always be mine. I feed him well, I see to it that he is
healthy I care for him the best that I can. He is licensed, tagged and
micro chipped.. He belongs to the Tabby assoc and to Pet Lynx. The rest is
up to the Protector of Cats. He lives the best of lives and he is happy.
Carole with an "E" in Calgary
For Ann In Florida, I feel you should keep them in, I have 5 cats they
are all inside now, in the past I have let my cats out and they have been
hit by cars, they can get fleas, they can get sick from other cats (
strays)2 of my cats are 17 years old, If they had gone outside they would
have never lived this long, Most vets would tell you to keep them in,
Sorry about your Kitty getting hit by a car. Nancy love this site, thanks
for doing it for us.
Lindah Texas
For Lisa B. who asked about diabetes in pets.
I have a cat who was diagnosed with diabetes 2 1/2 years ago, is also fed
and taking insulin twice daily and is doing remarkably well. She was just
tested in February to check her kidney and liver function and her
fructosamine levels. Results were very good. I, too, am diabetic (38
years) so I'm able to check her glucose levels periodically using my
machine. The one thing to watch for is low blood sugar phases by
monitoring her food intake as well as her behavior. I never give my cat
her full dose of insulin until she has eaten about 2/3 of her meal. If
she's off her food I adjust the dosage. I also use the same type of
syringe that I use because the needle guage is finer and the needle is
short. I found a website where I've learned to adjust her dosage from a 40
unit syringe for Caninsulin to mine which is 100 for human insulin. I
checked it out with her vet first. Hope this helps you feel a little more
at ease with your pet's condition.
Anne ON, Canada
Today is the first time I have read the newsletter since February. My
dear husband died suddenly on the 22nd of Feb. of a massive heart attack.
I am so behind and hope I can soon start getting caught up in the
archives. I am so lonely and blue and am still terrified of being alone at
night. I recently acquired a Chihuahua puppy and he is some company and
someone to talk to and at least I have a reason to come home now. The
silence and no one to talk to is bad, as you that have lost loved ones
know. Any suggestions of how to overcome and go on will be greatly
appreciated. I know this is not cooking but the "family" on the net seem
to reach out to each other. I have plenty of friends and they have helped
a lot , including a lot of net friends and they have been wonderful.
Thanks for a wonderful wonderful column and hope to soon start getting
caught up again.
Sharon in TN
Ditto and Siggy's Corner
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