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OREO ICE CREAM CAKE
24 Oreo cookies
1/2 gallon vanilla ice cream or your choice
1 stick butter
1 (8 oz.) can Hershey syrup
1 can Eagle Brand milk
1 (9 oz.) carton Cool Whip
Lightly butter a 9x13 inch pan. Crumble the Oreos and spread in pan. Place
in freezer for 1 1/2 hours. Set 1/2 gallon ice cream out to soften. Spread
ice cream over cookies and return to freezer for 1 hour. Mix 1 stick of
butter, syrup, and milk together and bring to a boil. Let chocolate
mixture cool for 45 minutes, then spread over ice cream and return it to
the freezer for 1 hour. Spread Cool Whip and sprinkle with chopped nuts,
if desired. Keep pan covered. Can be kept indefinitely in the freezer.
Lisa
MILKY WAY ICE CREAM
6 Milky Way candy bars
1 lb. marshmallows
Dash of salt
1 c. Eagle Brand milk
1/2 gallon milk
Melt the candy bars and marshmallows in 1 cup milk. Add other
ingredients. Makes 1 gallon.
Lisa
ORANGE SODA ICE CREAM
2 liter Orange Crush soda
2 cans Eagle Brand sweetened condensed milk
1 lg. can crushed pineapple
2 bags ice
Rock salt
Mix together, put in 1 gallon ice cream electric churn, 30 minutes.
Makes 1 gallon.
Lisa
STRAWBERRY ICE CREAM (ROLL THE CAN BETWEEN BUDDIES)
2 cans Eagle Brand milk
2 cups strawberries
6 pack strawberry soda
Ice (about 2 bags)
Rock salt
Mix milk and soda and strawberries early and put in refrigerator to get
cold. Fill 5 (1 pound) cans half full. Place small fork or spoon in can.
Tape can closed with duct tape. Place 1 pound can in 3 pound can, add ice
and rock salt. Put on lid and roll between buddies. Takes about 30
minutes. Allow ample time. Add ice and
salt as needed. Open and serve.
Lisa
This is for Judith of Piedmont, Calif.
Eileen Simi Valley, Ca.
RHUBARB CRISP
5c. cut up rhubarb
1 egg
2c. sugar
1 regular pkg. yellow cake mix
4T. flour
1-1/2 sticks butter
Mix rhubarb, sugar, flour and egg. Spread over bottom of a 13x9 inch pan.
Sprinkle dry cake mix over top. Crumble butter over top of entire mixture.
Bake 40 minutes at 350°
Nancy,
Does anyone have a recipe for Appleskievers, a ball shaped Danish
pancake. I would like to make my own instead of buying the commercial mix.
Eileen Simi Valley, Ca.
In response to the request for cake mix and pop. I see it is in the
newsletter of 5/14/07. Tried this with a white cake mix and orange soda it
was really easy to make and tasted just great.
Ora in CT
This is for Marlyn asking for recipes to use in a cookie press.
Basic Butter Cookie
1/2 cup butter, softened
1/2 cup margarine, softened
3/4 cup sugar
1 egg
* food coloring (your choice)
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
* 1 teaspoon extract (your choice)
* cookie topping (your choice)
*Suggestions for colors, flavor extracts & toppings.
Yellow Almond, Pineapple, Banana Sugar Crystals
Red Strawberry, Cherry Red Hots
Blue Coconut, Vanilla, Berry Coconut
Orange Orange, Vanilla, Almond Chopped Nuts
Green Peppermint, Mint, Lime Dried Fruits
Preheat oven to 375°F. Use an electric mixer to cream the butter and
margarine together until fluffy. Gradually beat in the sugar. Add the egg
and extract; (your choice) mix well. Sift the flour, baking powder and
salt together. Add half of the flour mixture to the butter mixture and
blend until smooth. Repeat with the rest of the flour mixture. Fill the
Cookie Press with dough and select the Disk of choice. Form the cookies on
ungreased cookie sheets. Bake for 10 to 12 minutes. Remove from cookie
sheets and cool on wire racks. Makes 4 - 5 dozen.
Alis from Washington State
Where is and how do I get to the message board???????? It is mentioned
alot but I don't see a "click on"
Judy in OK
It is Whatscookin Message Board
http://whatscookin.proboards4.com
Nancy,
I love this recipe for Fruit Pizza, especially now, when all the fresh
fruit is coming into season.
Fruit Pizza
This is so "yummy!" With all the fresh fruit in season it is fun to make!
1 package (20 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 kiwifruit, peeled and thinly sliced*
1 to 2 firm bananas, sliced*
1 can (11 ounces) mandarin oranges, drained*
1/2 cup red grape halves (seeded)
1/4 cup sugar
1/4 cup orange juice
2 tablespoons water
1 tablespoon lemon juice
1-1/2 teaspoons cornstarch
Pinch of salt.
Pat cookie dough into an ungreased 14-inch pizza pan. Bake at 375 degrees
for 10-12 minutes or until browned; cool. In a mixing bowl, beat the cream
cheese and confectioners' sugar until smooth. Fold in whipped topping.
Spread over crust. Arrange the fruit on top. In a saucepan, bring sugar,
orange juice, water, lemon juice, cornstarch and salt to a boil, stirring
constantly for 2 minutes or until thickened. Cool; brush over fruit.
Chill. Store in refrigerator. YIELD: 16 to 20 servings* Any combination of
fruit may be used. Delicious! Makes a stunning presentation.
TIPS: When patting the sugar cookie dough out, if it starts sticking to
your hands because it is too warm, place back in the refrigerator for
approximately 5 minutes. You may have to do this several times. Any
combination of fruit can be used. Any amount of fruit can be used. If
using fruit that turns brown, such as bananas, fresh peaches, fresh
mangoes, etc. use Ever-Fresh. Ever-Fresh can be bought at the grocery
store. Another name for it is: Fresh Fruit. Follow the directions on the
container to keep fruit from turning brown. Mix fruit together with your
hands to keep from crushing it.
Source: www.thehappycooker.com
Thanks, Joan, San Antonio, Texas
Darlene, I'm so glad that recipe was the right one and glad your husband
enjoyed it. I guess I need to try it!
Kathy Clark in SW Kansas asked in the May 13th
newsletter about uses for little smokies. Kathy, I love them for
breakfast! They're also good in Toad in the Hole. I posted the recipe for
that awhile back but here's Toad in the Hole with Onion Gravy, one of my
all time favorite foods. It really isn't hard and I think you'll like the
finished product:
6 sausages, about 14 oz
1 tablespoon flavorless oil
For the batter:
3 oz plain flour
1 large egg
3 fl oz milk
salt and freshly milled black pepper
For the onion gravy:
8 oz onions, peeled and sliced
2 tsp oil
1 tsp golden caster sugar
1 dessert spoon Worcestershire sauce
1 tsp mustard powder
15 fl oz vegetable stock
1 rounded dessert spoon plain flour
salt and freshly milled black pepper
Serves 2-3
You will also need a solid-based, flameproof roasting tin with a base of 9
x 6 inches, 2 inches deep, and a baking tray 14 x 10 inches.
Pre-heat the oven to 425°F
Begin by making the batter, and to do this sieve the flour into a large
bowl, holding the sieve up high to give the flour a good airing. Now, with
the back of a spoon, make a well in the centre, break the egg into it and
add some salt and pepper. Now, measure the milk and 2 fl oz (55 ml) water
in a measuring jug, then, using an electric hand whisk on a slow speed,
begin to whisk the egg into the flour – as you whisk, the flour around the
edges will slowly be incorporated. Then add the liquid gradually, stopping
to scrape the flour into the mixture. Whisk until the batter is smooth.
Now the batter is ready for use, and although it's been rumored that
batter left to stand is better, I have never found this, so just make it
whenever it's convenient.
Now place the sliced onions in a bowl, add 1 teaspoon of the oil and the
sugar and toss the onions around to get the lightest coating, then spread
them on the baking tray. Next arrange the sausages in the roasting tin,
then place the onions on a high shelf in the oven, with the sausages on a
lower shelf, and set a timer for 10 minutes. When the timer goes off,
remove the sausages from the oven but leave the onions in for a further
4-5 minutes – they need to be nicely blackened round the edges. When they
are ready, remove them and leave to one side.
Now place the roasting tin containing the sausages over direct heat turned
to medium and, if the sausages haven't released much fat, add the
tablespoon of oil. When the tin is really hot and the oil is beginning to
shimmer – it must be searing hot – quickly pour the batter in all around
the sausages. Immediately return the roasting tin to the oven, this time
on the highest shelf, and cook the whole thing for 30 minutes.
Now for the gravy. First add the Worcestershire sauce and mustard powder
to the stock, then add the onions from the baking tray to a medium-sized
pan. Now add the second teaspoon of oil, then, using a wooden spoon, stir
in the plain flour. Stir all this together over a medium heat and then
switch to a whisk, then gradually add the stock to the pan, whisking all
the time, until it's all in. Then bring it up to simmering point and
gently simmer for 5 minutes. Taste to check the seasoning, then pour into
a warmed serving jug. When the toad is ready, it should be puffed brown
and crisp and the centre should look cooked and not too squiggly. Serve it
immediately with the gravy, and it's absolutely wonderful with mashed
potato.
Found at: www.deliaonline.com
The little smokies are also excellent in recipes like beans, macaroni &
cheese, soups & stews, etc.
Denise at Cookschoice -
Home of the Better Baker Bowl Maker
Hi Nancy, hope you are having a great week. I bought some candy from a
bake sale the other day. It was chocolate cake dipped in chocolate.
They were called chocolate cake balls. They were so moist and tasted
wonderful. Does anyone have the recipe for these?
Thanks a bunch.. Cheryl
In the May 14th newsletter Lisa asked for recipes for canned biscuits.
Here is my very, very favorite.
ICE CREAM BREAKFAST ROLLS
3 packages refrigerated biscuits, cut in half
1 stick melted butter or margarine, melted
1/2 cup brown sugar
1/2 cup white sugar
1 cup melted Vanilla ice cream ( measure the ice cream after melting)
1. Layer biscuits in 8X 11 cake pan. Add the next four ingredient, butter,
brown sugar, white sugar and melted ice cream. I always add cinnamon,
raisins and nuts.
2. Bake at 350 for 30 minutes
Nancy in Montana
Do you know if it is safe to use unsalted butter in the butter keepers or
boats. I didn't know if the reason the butter could sit out all day, was
because it had salt in it.
Vickie in MO
I just wanted to thank Eileen from WNY for the two recipes she sent in on
Monday. I went there intending to ask if anyone had a Macaroni and Cheese
recipe the used cheddar, Velveeta, and some other ingredients, (I couldn't
remember what) and there it was! I haven't tried it yet, but it looks very
familiar. I'll let you know if it's the one I remember. The vinegar
Noodles recipe also sounds yummy!
Thanks, Pat Glenn
Nancy ,I'm sorry I didn't say what size can and dish for my pineapple
pudding and peach cobbler. Gayle in May 14th
newsletter was wanting to know about this. In the pineapple
pudding you use a 8oz. can of crushed pineapple and a 9x13 dish or a round
dish. and for the peach cobbler I use a 29 oz. can and a 9x13 glass baking
dish. I also use a brand of peaches named Margaret Holmes O-sage Raggedy
ripe freestone peach, when I can find them .They are just like fresh
peaches. I can only find them in a Piggy Wiggy grocery here in my town .Wal
mart's doesn't carry them at all.
hope this helps you Gayle.
Helen In Mississippi
This is for Wendy in Maryland... I make a beer bread with 3 simple
ingredients. Use 3 cup of self rising flour, 2 tbl. sugar, and 1 -- 12 oz
can of beer. Mix all together, pour into loaf pan and let rise 15- 20 min.
bake at 350 till golden brown. I have added dill, or onion...yummy.
Mary, from Newton Falls, Ohio
Hi Nancyland Family Members,
Does anyone know the recipe or a copy cat recipe for the Crispy Fried
green beans served at TGIFridays? We had some Sunday and they were so
good, and beans are just coming in our gardens. Thanks for your response.
Grace from AL
For Lisa:
In my recipe collection, I found enough recipes for refrigerated dough to
fill a newsletter. I will submit three of them today and if they generate
interest I will be happy to send more.
Chocolate Treasure Puffs
1 can (8 oz) refrigerated crescent roll dough
2 (2.28 oz) Three Musketeers bars, cut into 8 equal pieces
1/4 cup melted butter
separate crescent roll dough into 8 triangles. Place a piece of candy on
each triangle. Roll up jelly roll style, pinching ends of dough tightly to
seal. Dip each roll-up in melted butter. Place, buttered side up, in
muffin tins. Bake in a preheated 375 degree oven 10 minutes or until
golden. remove from pan; cool on wire rack. Serve slightly warm (melted
candy is extremely hot so don't try to eat too quickly).
Pull-Apart Bacon Rolls
16 oz smoked bacon
1 tsp vegetable oil
3/4 cup chopped green pepper
3/4 cup chopped onion
3 cans (7.4 oz each) buttermilk biscuit dough
1/2 cup melted margarine
2 oz shredded cheddar cheese
Heat oven to 350 degrees. Cook bacon until crisp. Drain, crumble and set
aside. Place oil in a skillet, heat over medium-high heat until oil is
warm. Add green pepper and onion; saute until tender. Cut biscuits in
fourths. Place in a large mixing bowl. Add vegetables, bacon, cheese and
margarine. Toss until thoroughly mixed. Spoon into a 10" tube pan coated
with cooking spray. Bake 30 minutes. Immediately invert onto a large
serving plate.
Serves 10-12.
Easy Orange Crescent Swirls
1/2 cup firmly packed brown sugar
2 tbsp butter or margarine
1 tbsp grated orange peel
3 tbsp orange juice
2 cans (8 oz each) crescent roll dough
Preheat oven to 375 degrees. Spray a 12-1/2" pizza pan with cooking spray.
In small saucepan, combine brown sugar, butter, orange peel and orange
juice; mix well. Cook and stir over medium heat until bubbly; set aside.
remove dough from each can in one long roll. (Do not unroll). cut each
roll in 12 slices. Arrange slices evenly, cut side down, on pan. Spoon
brown sugar mixture evenly over dough slices. Bake 13-15 minutes or until
golden brown. remove rolls from pan. Serve warm.
grannym IL
For Virtree, I use a stain remover that is found in most grocery stores in
the cleaning section. It is in a yellow bottle (small) called Carbona. It
is the best that I have found. Their is one that takes out blood that is
terrific!
I found two recipes for using left over roast beef. Do not remember where
I found it. Since I only cook for two, when I have roast beef, I have so
much left over. These two recipes are good:
Betty T, Ga.
Left Over Roast Beef
2 c. chipped roast beef
1 med. thinly sliced onion
2 c. cubed potatoes
1/2 c water
1/2 c tomato sauce
1/4 c. chopped green pepper
1 tbsp. Worcestershire sauce
dash salt
Place roast beef in 1 qt. casserole dish; add onion and potatoes. ix
water, tomato sauce, green pepper, Worcestershire sauce and salt; pour
over top. Cover. Bake at 350 degrees for 45 min. or until potatoes are
soft. Yields 4 servings. (cut in half for two)
Left Over Roast Beef
2 to 3 c. diced leftover roast beef
1 can (10 3/4oz) cream of mushroom soup
1 envelope beefy onion soup (dry mix)
1 can or jar (4oz) sliced mushrooms
1/2 to 3/4 c. cream or half and half
1 or 2 tbsp. sour cream, if desired
salt and pepper to taste
Combine all ingredients except the cream in the slow cooker/crock pot.
Cover and cook on low for 4 to 6 hours. Add cream and sour cream. If
using, 10 min. before done; salt and pepper to taste. Thin with water if
desired.
Good morning everyone! It is such a beautiful day -
This is for Laurine in NNY on the boarder. I have a female long hair
Siamese that is gorgeous and has a wonderful personality so, I wanted her
to have one batch of kittens. She had two males... both Siamese but both
short haired-They do have great personalities though. Anyway, I couldn't
get rid of them...so I had the group rate for being "fixed". Mom & 2 sons.
I have never had a problem with the boys ..
I always keep a bedroom window open so they can come and go whenever they
want. All this babble is leading up to the Baby Powder.
I have used baby powder on them for years and never had a problem. I
thought it might cause dry skin. But never had a problem (sorry, I mean
the kitties never had a problem)
Barb in Cle Elum, Wa.
For Debbie in SC, here is a corned beef salad recipe I use successfully.
Corned Beef Salad
1 (3oz.) pkg lemon Jell-O
1-1/4 cup boiling water
1 cup salad dressing
1 cup chopped celery
1 cup chopped green pepper
1 small onion chopped
1 Tablespoon vinegar
1 can corned beef, shredded
3 hard boiled eggs, chopped
Dissolve Jell-O in hot water. When cool, add remaining ingredients.
Refrigerate until firm. Cut in squares to serve.
Millie in MO
Runza Casserole
2 lbs. ground beef
2 chopped onions
4 to 6 cups shredded cabbage
2 cups shredded mozzarella
2 tubes Crescent Rolls
Brown beef and onions. Add cabbage and steam, covered, till wilted. Layer
one tube rolls in 9 x 13 pressing seams shut. Layer beef mixture; then
cheese. Cover with other tube of rolls.
Bake at 350 degrees for 35 to 40 minutes. Cover with foil last 10 minutes
if softer crust is desired. (I don't). Let stand 10 minutes before
serving.
Careen from Cortez
Quick Beer Bread
Preheat oven ... 400 degrees
Spray Pam on an 8" loaf pan
2-1/4 cups flour
3 T. sugar
1 T. baking powder
1/2 t. baking soda
1/4 t. salt
2 T. olive oil
12 oz beer
Mix just until blended. Bake about 45 minutes. Most adults love
it ... kids usually don't.
Careen from Cortez
For Dee in SIL
I worked for a caterer for several years and we used this punch recipe.
Everyone loved it, even the guys. Best part, you can change flavors. So
here goes.
Take 1/2 gallon of sherbet (raspberry and orange are the favorites)
1 gallon roughly crushed ice (like what you buy in bags)
2 liters 7-up
Let sherbet thaw until you can scoop it out with a spoon. Then add ice and
7-up and stir slightly until it foams.
This is good all year round. Hope you like it.
Carolyn from Edon
In response to Kathy Clark in SW Kansas wanting to use up Little Smokies.
You could use them in the following recipe:
Cocktail Kielbasa
2 rings of Kielbasa (about 2 lbs)
1 (18 oz) jar apple jelly
1 (9 oz) jar prepared mustard
Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow
cooker. Add sliced Kielbasa and mix until meat is covered. Set slow cooker
on low to cook for 2 hours and keep on low while serving. Stir
periodically. Makes about 15 servings.
I have used Kielbasa, smoked sausage, summer sausage and even hot dogs and
they all turned out great.
Kathy in Akron, OH
For Wendy, MD:
You can easily make a quick bread with 3 cups self-rising flour and a 12
oz can of 7-Up. If you want a savory bread, use 3 cups flour, 2 tbsp sugar
and a 12 oz can of beer.
grannym IL
Lynette in N.Y looking for Rich's bettercreme - if you have a Gordon's
food where you live they carry it in vanilla and chocolate flavor. They
are both very good and easy to use. Good luck!
Laurie~ Muskegon, MI
To Kathy in SW Ks. I use the little smokies in the broccoli salad,
--broccoli, sliced smokies, red onion, & raisins. Dressing is 1cup mayo,
1/2 cup sugar, 2 Tbls vinegar. One of the ways I can get my husband to eat
broccoli.
Alice in central KS
Marcie from Wisconsin. Here is a dressing from Rachel Ray on Food TV that
would go great with your salad combination: Roz in Indy
STRAWBERRY JAM SALAD DRESSING
2 teaspoons strawberry jam
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper, to taste
Your choice of salad ingredients, but be sure and add strawberries.
Depending on size of salad, you may have to double or triple the recipe.
Place jam in a medium bowl and whisk in vinegar then extra-virgin olive
oil. Season the dressing with salt and pepper.
This would also be good with other combinations:
Orange marmalade with orange segments in the salad raspberry Jam with
Raspberries in the salad.
Nancy here is another recipe for your collection for left over ham.
Easter Leftover Frittata
1 (8oz.) package angel hair pasta
1 tablespoon olive oil
1 large sweet onion, peeled and chopped
1 green bell pepper, chopped
1 cup frozen corn kernels, thawed
1 cup cooked ham, diced
8 eggs, beaten
salt and pepper to taste
Bring a large pot of lightly salter water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a skillet or frying pan. Add onion and saute until
clear. Stir in green pepper, cook until soft. Add the cooked pasta and the
chopped ham; toss well to combine. Pour in the eggs and season with salt
and pepper.
Cook until firm on one side, flip and cook until firm on the other side.
You may split the frittata with a spatula to make the flipping easier.
Serves: 6
Peggy from Belleville Ontario Canada
RHUBARB SQUARES
1-1/2 c. brown sugar
1/2 c. butter
1 egg
2 c. flour
1 tsp. baking powder
1 c. sour cream
1 tsp. salt
1-1/2 c. rhubarb, cut in sm. pieces
TOPPING:
1/2 c. sugar
1/2 c. nuts
1 tbsp. melted butter
1 tsp. cinnamon
Combine ingredients. Bake at 350 degrees for 45-50 minutes in greased pan.
Cool. Cut into squares, serve with vanilla ice cream if desired!
Bette~Indiana
AWESOME cleaner
Nancy, about time of discussions on various cleaners recently, we had our
rental mfg house to clean. We did not know about AWESOME, but decided to
try it. My husband did a fine mist spray on inside walls, wiped that off,
then took a damp rag and went over again. Walls cleaned up really good. I
took down the Venetian blinds, hung them over the deck rail, sprayed them
with AWESOME. You could see “brown stuff” roll off. Rinsed with water
hose. Easiest cleaning job I have been able to do on blinds. Also, got the
dollar store brand of fabreeze for spraying; made a LIGHT misty spray over
carpet and walls for a little scent (we had already sprayed some ODOROUT).
We have had compliments on how nice the place is. Thanks to all who
contributed the hints.
Peggy NELA
Healthy!
Pita Pizza
1 large pita bread or individual pizza shell (on mini pizza pan)
2 T tomato paste (can use canned pizza sauce)
Vegetables
Seafood of choice (mini frozen shrimp?)
Preheat 400. finely chop onions, mushrooms, pepper, tomatoes, precooked
potato, sliced zucchini, 6 olives. Spread paste over bread, add toppings.
More past on top if desired.
Can thin w/ a little water. Bake 10-15 min. could add scallops, crab,
octopus, etc.
Athena in DE ( Have you tried the Fit 'n' Free Fat Free Pizzas that
can be ordered from pizzafree.com? You would just have to put the veggies
on top
of one of these! They have 0 sugar and 0 cholesterol!)
Hi Nancy,
I just got my Gourmet Bowl Maker,
and had to make something right away. I made the chocolate filled with
chocolate pudding and topped with whip cream, it was so good. It comes
with a small cook's choice book with pictures of different kinds to make,
is there anyone out there that also got this and came up with some new
ideas? It would be nice to see how many different ideas we could come up
with. Marlene of Fl.
This is for Cathy Clark in SW Kansas
For your lil' smokies. Instead of using Crescent Rolls I use the
canned Cornbread Twists. I cut each twist in 1/2 and wrap around each lil'
smoky. Bake until the corn bread is brown. Very good!
Amanda Spring, TX
Nancy, in the 5/14 newsletter Marcie from Wisconsin wanted a Spinach,
onion, bacon, walnut and strawberries salad and I have a feeling that the
person serving it might have made up the salad. What I do is I take fresh
spinach, onion, oranges and I use an oil and vinegar salad dressing. You
could put the strawberries instead of the oranges and add the walnuts.
In the 5/14 Wendy in MD wanted a recipe for beer bread. The first one I
use all the time.
Great Beer Bread
3 cups self rising flour
1, 12 oz., can beer room temperature
3 tablespoons sugar, optional for a sweet bread
5 teaspoons caraway seeds or chives or poppy seeds or chopped onion or
green onion with the green part also
Parmesan cheese, optional
Mix all ingredient just until moist. Pour into lightly greased loaf pan.
Sprinkle top with Parmesan cheese. Bake at 350 to 375ºF for 40 to 50
minutes
We were at a party and this beer bread was served and it was good with
what we were eating.
Beer Bread
1 pkg. white or rye quick bread mix
1 bottle dark beer or ale
3 tablespoons butter
1 teaspoon caraway seeds, optional
Preheat oven to 350ºF. Combine ingredient in a bowl. turn batter out into
a greased and flour bread pan and bake 50 minutes or until bread tests
done.
To Debbie in SC in newsletter 5/14 wanting a Corned Beef Salad all you
said was onion was in it. You can have lemon or plain gelatin salad with
corn beef or you can have the salads below.
Corn Beef Salad
1, 12 oz., can corned beef, diced
4 potatoes, cooked, cooled, peeled and diced
3 hard boiled eggs, chopped
1 small onion, chopped
1 cup celery, sliced
1, 8 oz., jar tartar sauce
1/3 cup half and half
Combine corn beef, potatoes, eggs, onion and celery. Mix tartar sauce with
half and half until smooth. Pour over salad and toss. Chill. When ready to
serve, line a salad bowl with bite sized greens. Spoon in salad.
Found this in my mothers recipe a few months ago and I don't remember
eating this as a child but I must have.
Corn Beef Salad or Sandwich
1 can corn beef
1/2 cup diced pickles
2 eggs, hard boiled
1 medium onion, chopped
1/2 cup Miracle Whip
dash of Worcestershire sauce
dash of mustard
salt and pepper
Blend corn beef and all other ingredients. Let stand overnight in
refrigerator. Serve on salad greens as a salad or between 2 slices of
bread with a lettuce leaf on top of mixture.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
This is in response to Gail in La in the May 13th newsletter.
Potassium level in food in hard to find. I found a great site.
Click here:
http://www.nal.usda.gov/fnic/foodcomp/
Give it time to load in. It is a USDA site with 28 pages of food and their
potassium levels. Great site.
http://www.recipezaar.com/recipes/ This site gives the potassium
in all the recipes.
Donna in Merrill
Does anyone have a recipe for spinach pies? They are delicious. Thanks in
advance.
Geoann
This is in answer to Kathy Clark .... regarding the lil smokies. I do them
in BBQ sauce too, but another way that my family loves is to take ordinary
canned biscuits and separate them into quarters, then roll them around the
smokies and bake according to the biscuits directions. These lil pig in a
blankets are a big hit at our football watching parties!
Elaine
Hi Nancy,
This is for Wendy in MD from the May 14 newsletter.
A friend of mine gave me this recipe over 30 years ago when I first
started cooking. It was quick and easy and delish!
Beer Biscuits
3C. Bisquick
7 oz. beer
3 T. sugar
Mix together and drop on cookie sheet or put in muffin pan. Bake at 400*
for 12 min or until golden brown. The beer brings out the grains taste.
Jae, in Central OK
Kathy in Kansas was looking for a recipe using little smokies and I have a
TNT recipe that I received from my sister. I usually serve it as an
appetizer and I never have any leftovers.
Little Smokies Appetizers
1 tube of Crescent rolls
24 mini honey maple sausages
1/2 c. melted margarine
1/2 c. chopped nuts ( pecans or walnuts)
3 T. honey
2 - 3 T. brown sugar
Unroll crescents and separate into triangles. Cut lengthwise into 3
strips. Starting on the long end, roll up a sausage in the crescent strip.
Mix other ingredients and pour into an 11x7 baking dish. Arrange sausages
into the mixture, seam side down. Bake 15 - 20 minutes at 400 uncovered.
Serve while still warm.
Lori in Indiana
Cantaloupes..
How do I rippen store bought cantalopes? I buy them at Costco and need
advice on how to store 2 while using the third. Will they rippen in time,
or do they need to be picked when ripe? So disappointing to cut into one
and it's hard and green.
Thanks, Boots in Va.
WOW! Thanks for all the great tips for the little smokies! I'm going to
thaw a package right now! I will definitely try all of the ideas. I'm
thinking my grandson will love the Grandpa's pasta from Mary Alyce, and I
know the rest of my family will be happy to have them any way besides
bar-b-que sauce. We have a church dinner on Sunday, so I'm going to maybe
try the crescent roll recipe or the baked beans. Or both!! Thanks again. I
knew you would all come through!
Kathy Clark
I tried that diet cake recipe with a can of diet rootbeer and Pillsbury
Reduced Sugar frosting (chocolate fudge) and it was great. I used a white
cake mix. If anyone hasn't tried this recipe, I urge you to try it. It's
great! Rose in Texas
The Webster's says heavy cream is a thick cream with no less than 36%
butterfat and whipping cream is a cream to use for whipping with no less
tran 30% butterfat. Our lesson for today lol.
Bobbie in NC
STRAWBERRY CREAM CHEESE PIE
1 (8 oz) pkg cream cheese, softened
1 sm. container of Cool Whip
1 sm. pkg strawberry Jell-O
graham cracker crust
Dissolve Jell-O with 1/2 cup boiling water, add cream cheese and mix with
mixer until fully blended. Fold in Cool Whip until mixture is fully mixed.
Pour into graham cracker crust and refrigerate until set.
Tona in Bama
S'more D'oeuvres
These sweet treats make a great addition to an appetizer buffet, or just
make them for dessert. The marshmallows are coated in milk chocolate, then
dipped in graham cracker crumbs.
1 Box Graham Cracker Crumbs
1 5oz. Milk Chocolate Bar, chopped
1 Bag Large Marshmallows
Pour Graham Cracker crumbs into a large bowl. Using a fondue set or a
double boiler, melt the chocolate bar. Roll the marshmallow around in the
chocolate until it is completely covered. Then roll the chocolate covered
marshmallow around in the Graham Cracker crumbs and place on a cookie
sheet sprayed with non-stick spray. After making desired amount place
cookie sheet in the refrigerator for about an hour. Serve chilled.
Tona in Bama
Here's a couple of recipes I thought the Nancyland Gang might enjoy:
Morrison's Coconut Pie
Mix in bowl:
2c white sugar
1/4 teas salt
1/2 c all purpose flour
Add 4 large eggs and beat one minute. Add 3/4 c water, 1 teas vanilla, 1c
coconut & mix 1 minute. Pour into 9" pie shell. (will be really full).
Bake @ 350 for 50-60 minutes.
Zucchini Cake ( a really old recipe )
3c flour
3c White sugar
1 teas salt
1-1/2 teas soda
4 T cocoa
1 teas vanilla
4 eggs
1-1/2 c oil
1 c chopped nuts
3c grated zucchini
Mix all together in large bowl on low speed just till moistened.
Bake in 3" or 2 9" pans or 9x13 pan @ 350 for 45 min.
I line all my cake pans with wax paper. Use a really good recipe of cream
cheese frosting on this cake. This is nothing like zucchini bread, but a
really moist, delicious cake.
Nancy, thanks for your dedication and I hope all your bad days are short
and your good days are long.
Beverly in Louisville
Hey Y'all! This is to Carol in SoCal...That is an awesome flyer you
posted...(What a cat misses). It's all true...If I were a cat I would want
to be indoors too.. hehe! Thank you for sending that in so everyone could
read it:) Y'all have a blessed day!
Carol in Louisiana
