CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
My oldest brother, John is having a biopsy of several tumors tomorrow
morning. I am having trouble concentrating on the newsletter.
Nancy
Hello to all Nancy Friends,
In the May 14th. newsletter, Eileen from Simi Valley, CA is asking if
anyone has recipes for Appleskievers. I have more than one recipe,
all TNT. The problem is finding them (haven't made them for years)! That
will be my major project for tonight, as long as it's still raining so I
can't mow the lawn. Hopefully I'll be emailing them sometime tomorrow
(Thursday).
Susan/Superior, WI.
Hi Nancy and 4 legged associates,
Eileen Simi Valley, Ca. in your May 14th newsletter asked if anyone have a
recipe for Appleskievers, a ball shaped Danish pancake. She would like to
make her own instead of buying the commercial mix.
Well, I have the instructions and a recipe that came with my pan I bought
some time ago.
Rose Marie, in Freeborn, Minnesota
Danish Aebleskiver Pan and Recipe
The flavorful dough may be fried with a piece of apple inserted into the
center or served with apple sauce or apple butter - the cake takes its
name from its fondness for apples. The 6-1/2-inch diameter cast iron pan
with seven round indentations fits over a stove burner and fries the cakes
to golden perfection. If you make Aebleskiver pan frequently, the heavy
iron pan will remain seasoned and the cake will not stick.
To Use:
A cast iron pan must be seasoned before use by rubbing it with cooking oil
over a medium flame until the oil starts to smoke. To clean pan, use hot
water to rinse and then dry completely.
Recipe:
Great Grandma's Danish Aebleskiver
2 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups buttermilk
3 eggs-separated
optional: Apple slices or other fruit for filling
Sift together: Flour, salt and baking soda. Add buttermilk and egg yolks.
Beat egg whites until light and fluffy, forming soft peaks. Gently fold
egg whites into batter.
Heat Aebleskiver pan on medium heat. Grease each cup (little butter or
oil, or spray vegetable oil) and fill 2/3 full. Cook for approximately 1
to 1-1/2 minutes (per side) until golden brown, flip using a toothpick.
When both sides are done, serve with a sprinkle of confectioner's sugar.
Best when served warm.
Optional: Fill each cup only 1/3 full with batter, place a small amount of
fruit in each cup and cover with an addtional 1/3 batter. Yields: about 35
to 40 Aebleskivers.
In response to Eileen in Simi Valley, CA, (Newsletter for May 15,2007)
here is my recipe for Appleskievers. I used to make these all the time
when we had company for breakfast. They are very easy and everyone is so
impressed when they see and taste the little balls of pancakes. We always
called them Ableskievers, but I think it is what you are referring to.
Ableskievers
2 eggs
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 T. sugar
2 cups milk
1/4 tsp. almond or vanilla flavoring
4 T. melted fat
Oil or fat for cooking
Beat egg whites stiff. Mix dry ingredients and add egg yolks, milk,
flavoring and melted fat. Fold in egg whites. Do not stir.
Fry in a special Ableskiver pan. Heat the pan and melt a little shortening
in the bottom of the small cups. Fill the cups with dough about 2/3 full.
Bake for a few minutes, turn the ableskiver with a fork or a knitting
needle and bake the other side. Keep turning it around, until golden
brown. Serve hot with powdered sugar, granulated sugar, jam and or fresh
fruit.
Not sure how many this makes but it was always enough for our family of 4.
You might want to double it if you are cooking for a big group.
Enjoy :) Jan in Texas
There were many recipes for Appleskievers or Aebleskivers. Not
all of them were posted to this newsletter but all will be posted to the
alphabetical index in a few days.
Nancy
Dear Nancy, Here is another rhubarb recipe.
RHUBARB CUSTARD CAKE
l pkg. yellow cake mix
4 cups fresh or frozen chpd. rhubarb
l cup sugar
l cup whipping cream
Prepare cake batter according to directions on the box. Pour into 9 x 13
pan, greased. Sprinkle rhubarb and sugar on batter. Slowly pour on the cup
of whipping cream.
Bake in a 350 oven 40-45 minutes. Can be served with additional whipped
cream.
Dee in W. Lafayette
Nancy, again thank you for allowing us to talk on other subjects, and I
think it is a good idea to use the message board. (I'm sorry to say, I
don't think I ever knew it existed!) I do want to thank Barb in Cle Elum,
Wa. for responding to my question concerning the baby powder for fleas on
the cats, and I am going to use it. I have used one treatment of the
expensive stuff from the vet that can and does affect the nervous system,
so I am happy to try something that is harmless and effective. Thanks
again everyone for your input. ....and I have been to the vet for the pee
problem, he is fixed and has been checked numerous times.
Now back to the purpose of this page, I have a nice recipe that I have
used for years and it is the best Zucchini Bread recipe I have ever found
and I have tried many. I think what makes this so special is the amount of
spices used. Zucchini season will be upon us before we know it here in NYS
and I start thinking about this recipe just about the time we put the
garden in . However, that will be a while. We have snow showers forecast
for tonight, and are still dealing with nighttime frosts occasionally. I
have been bringing the flower pots in and out of the garage for about two
weeks now, after we had an especially nice warm spell, and of course, I
got a little head start on my flower pots. Hopefully, the garden will be
able to go in soon. I have given up the tomato gardening due to a fungus
in the soil, that is especially hard to treat because we are surrounding
by trees, and it is in the air too. So I buy what I need for canning from
the Amish locally, and just grow one cherry or grape plant and one nice
bush type good producing plant for medium size tomatoes that we can pick
and eat when ready. Doesn't it make you yearn for good old BLT's fresh
from the garden? Yum...
Zucchini Bread- makes 2 bread size loaves
2 cups sifted flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
3 tsp. cinnamon
2 cups sugar
3 eggs
3/4 cup oil
2 cups grated zucchini (You can use frozen zucchini if you have any. I
freeze 2 cups and place in freezer bags , flatten them and they are very
handy to have throughout the year. I also generally do not drain it, but
you will have to use your own judgment, as it can vary.)
1 cup chopped nuts or raisins, or 1/2 cup of each
3 tsp. vanilla
Beat eggs, add sugar, oil and zucchini. Sift dry ingredients & add
to mixture. Add raisins and or nuts and vanilla.
Pour into 2 greased and floured pans. You can also line bottom of pans
with waxed papers, as these loaves have a tendency to stick to the bottom
of the pans.
Bake at 350 for 1 hour These freeze beautifully, and also make very good
mini-loaves to pull out when you need them. I think you will really keep
and use this recipe often.
Laurine in NNY on the border
Nancy I run across this while strolling throw one of your links
Thought the reads might like to copy and use
Reducing Recipes
Half of a Recipe
When the recipe calls for Use
1/4 cup 2 Tablespoons
1/3 cup 2 Tablespoons and 2 teaspoons
1/2 cup 1/4 cup
2/3 cup 1/3 cup
3/4 cup 6 Tablespoons
1 TBLS 1 and 1/2 teaspoons
1 tsp 1/2 teaspoon
1/2 tsp 1/4 teaspoon
Third of a Recipe Use
1/4 cup 1 Tablespoon and 1 teaspoon
1/3 cup 1 Tablespoon and 1 and 1/3 teaspoons
1/2 cup 2 Tablespoon and 2 teaspoons
Hope someone can use this I printed it out and taped to the front of the
cookbook
that I use the most
Caroline MO
Marlene of Fl, you can find more recipes for your Gourmet Bowl Maker
at the Cook's Choice website -
www.cookschoice.com. There's a forum there where you can post
comments, recipes, and ask questions about the Bowl Maker. The recipe for
my Chocolate Peanut Butter Dream is posted there and it's awfully
scrumptious if I do say so myself. I hope you'll try the forum!
To Eileen in Simi Valley who asked for a recipe for Apple Skivers,
this is the one I use. It's from cooks.com and is quite good.
2-1/2 c. flour
1/2 tsp. salt
1-1/4 tsp. soda
3/4 tsp. baking powder
2 eggs, separated
2 c. buttermilk
3 tbsp. melted butter
Apple skiver pan
Sift dry ingredients together. Beat egg yolks; add to buttermilk, then add
to dry ingredients. Add melted butter. Stiffly beat egg whites and fold
in. Cook in apple skiver pan, 3-4 minutes per side.
Denise at www.cookschoice.com
Your recipe sounds good - do you finish it in the ice cream machine or
just put into freezer? I know a few recipes I have seen just put the mix
into the kitchen freezer instead of the ice cream machine.
Thanks, Kathy
Hello to all Nancy Friends,
In the May 14th. newsletter, Eileen from Simi Valley, CA is asking if
anyone has recipes for Appleskievers. I have more than one recipe, all
TNT. The problem is finding them (haven't made them for years)! That will
be my major project for tonight, as long as it's still raining so I can't
mow the lawn. Hopefully I'll be emailing them sometime tomorrow
(Thursday).
Susan/Superior, WI.
Dear Nancy, Here is a recipe for those cocktail size "little smokies",
for Cathy form Kansas (I think she was searching for some new ways to use
them). These are a "tried and true" little YUMMY snack. A great appetizer,
and a bit different than the ordinary BBQ sauce ones.
Theresa P, from Illinois.
SWEET SAUSAGE ROLLS
2-8 ounce cans crescent roll dough
48 little smokie links
1 cup butter or margarine, melted
1 cup chopped pecans
1/3 cup honey
1/3 cup brown sugar
Unroll crescent dough, separate into triangles. Cut each triangle,
lengthwise into 3 triangles. Place 1 sausage on long end of triangle and
roll up tightly, set aside. Repeat for all of the sausages. Combine melted
butter, pecans, honey, and brown sugar. Pour into a 9x13 baking dish.
Arrange the crescent wrapped sausages (seam side down) in the butter
mixture. Bake at 400 degrees for 15-20 minutes until golden brown.
Crockpot Onion Dip
2 tablespoons olive oil
2 tablespoons butter
3 onions, chopped
4 cloves garlic, minced
1 (8 ounce) package cream cheese, cut into cubes
2 cups grated baby Swiss cheese
1/4 cup sour cream
1/2 teaspoon dried thyme leaves
Turn crockpot to high and add olive oil and butter; let butter melt. Add
onions and stir. Turn heat to low and cook for 5-6 hours, stirring twice
during cooking time, until onions are browned and caramelized. Stir in
remaining ingredients. Cover and cook on low for 2-3 hours until cheeses
have melted and dip is blended, stirring once during cooking time. Serve
with crudites, crackers, and breadsticks. Keep warm in
crockpot on low or ' 'keep warm' setting for up to 2 hours.
Tona in Bama
Does anyone have a good recipe for chicken cacchiatori? Maybe I'm
spelling it wrong but I can't a recipe anywhere.
Gay in L.I.
Nancy, love your newsletter. My Mother made beer bread and added
raisins. It was delicious.
Pat in Wichita Falls, Tx
From Beverly in Bay City, Michigan for Boots in Va. about Cantaloupes.
I usually get two at a time and all I do is leave them on the kitchen
counter for a few days to make sure they are ripe, all the green color on
skin with disappear in a few days. Then you can put them in the
refrigerator or cut them to eat.
In the May 14th newsletter Boots in Va. asked about ripening
cantaloupe. I like to make up a lot of different kinds and variations of
fruit salads. I buy all my fruit on the weekend to use all week. I always
buy my cantaloupes when they are firm. I set them out on the counter for a
few days and use up the fruits that are already ripened. You will know
they are ripe when the end gets soft when you push it in. A few sunken
dimples also are a sign of a ripe cantaloupe.
Sandy in Iowa
For Lisa wanting recipes or ways to use can biscuits
We love to deep fry them just heat oil and drop in the biscuit brown on
one side and turn and brown on that side. Watch carefully as them brown to
fast and don't get done in the middle.
also I fry cabbage onion and hamburger together after it cools a bit take
a biscuit and flatten and roll out as big as you can, Place some of the
cabbage mixture on each biscuit and close it up pinching all side to seal.
Bake till golden brown.
I have even take biscuits and made garlic twists. Just take one of the
biscuits and roll between the palm of your hand till you have a long rope
do this to all the biscuits then twist two or three together then melt
some butter and garlic powder together and spread over the twists and
bake.
Caroline MO
Eileen in California asked about Appleskievers.
First of all they are called Aebleskivers. They are a round puffy pancake
like pastry that are made in a special pan called, of course, an
aebleskiver pan which is cast iron and has round cup-like particians. They
are cooked and turned carefully with a knitting needle! My aunt brought me
a pan a long time ago from California. (From a Scandinavian town) The
recipe came along with the pan. I think you would
need a pan for a recipe to do you any good!
Hugs! Toni in Rockwall Texas
Hello everyone!
I'm apologize for not responding sooner. My wonderful Mother-in-law passed
away suddenly, so John and I made a fast trip to Parkersburg, WV.
Thanks to everyone, and I do mean EVERYONE for responding so graciously to
my frantic request for tips and recipes for the 50th Anniversary Party for
my parents. They are all wonderful, and you don't have to stop now, keep
them coming! I'm still looking at all the options, and the more the
better!
To Marcie from WI (5/14 newsletter). Your recipe sounds similar to a salad
I make. I use the store bought Raspberry Vinaigrette Salad dressing on
mine. Not too much, just a light coating for flavor. Yummy!
To Kathy Clark (5/13 newsletter). Little Smokies can be used in many
different recipes that call for hamburger or chopped sausage, ham,
chicken, etc. I also use them as Tona says in place of hotdogs in kraut
with corn bread. Perhaps a very tasty dish might be to use them in place
of the hamburger in Tona's Cornbread Pie recipe. (I may have to try that
myself!)
Thanks again everyone for your help, and God bless you all.
Dee in SIL
Hello Nancy,
I had my kitchen TV on this morning and Paula Dean was preparing a Mashed
Potato Bake. It had Hash brown potatoes along with herbed instant potatoes
as well as butter, cream cheese and some other things. After the program
was over I went directly to the Food Network to see if I could find the
recipe. I can't Can some one give to me if you can find it. It sounded so
good.
Carole with an "E" in Calgary
This is for Wendy in MD
Beer Bread
3 cups self rising flour
3 Tablespoons sugar
12 ounce can beer
1/2 cup butter or margarine, melted
Preheat over to 375 In a large mixing bowl, combine the flour and sugar
and pour the beer or that. Blend together using a wooden spoon. The batter
will be lumpy. Place the batter into a greased loaf pan. Pour about 1/3 of
the butter over the batter. Bake for 40 minutes. Then pour another 1/3 of
butter over top. Bake another 10 minutes. Then pour remaining butter over
bread. Bake additional 10 minutes Remove from heat and cool for 35 to 45
minutes or serve warm.
Caroline MO
Nancy,
I was rereading the recipe I sent in May 15
for Fruit Pizza and noted an error. I forgot to place cup after
"1/2 red grape halves (seeded)*". So, it should read 1/2 cup red grape
halves (seeded)*. The measurements in this recipe for fruits are not
really critical, just place what kind of fruit you want to use and the
variety on the cookie crust.
Thanks, Joan, San Antonio, Texas
Comment
It has been changed on the May 15th newsletter. I have not put the recipes
for May 15th in the alphabetical index yet.
Nancy
With strawberries in season, I just learned the neatest trick
for cleaning them. Get a FIRM drinking straw, and push the straw
from the bottom clear thru to the top and it removes the stem and leaves
beautifully and not so much waste as in the traditional way of cleaning
them.
Roz in Indy.
I heard that you could make whipped cream by using the powdered
Coffee Mate that you put in coffee. Would any of your wonderful cooks have
this recipe? I read it could be found on the label inside but I have not
been successful in locating it.
Rose from Mass
Garlic-Parmesan Pan Biscuits
3 cans (7.05 oz each) refrigerated biscuits
1/4 cup purchased garlic spread
3 tbsp grated Parmesan cheese
Heat oven to 375 degrees. Separate dough into 30 biscuits. Fold each
biscuit in half; pull slightly until about 3" long. Place, folded edge
down, in ungreased 9" x 13" pan; forming 3 lengthwise rows of 10 biscuits
each. Spread garlic spread over tops of biscuits; sprinkle with cheese.
Bake 15-20 minutes or until tops are golden brown. Serve warm.
Can make garlic spread by blending 1/4 cup softened butter or margarine, 3
minced garlic cloves and 1 tsp dried parsley. Blend ingredients well.
grannym IL
Hi this is for Cathy Clark SW Kansas!
Smokies Appetizers
I cut the smokies lengthwise not quite to the bottom, stuff with a piece
of cheddar cheese and then wrap with partially cooked bacon. I make the
bacon hold by putting a toothpick. Pop into the oven until the bacon is
totally cooked and cheese is slightly melted.
Another is to cook them in maple syrup. Heat the syrup and smokies until
boiling, then reduce heat and let simmer until the syrup thickens slightly
and envelopes the smokies.
Jackie Quebec
This is a response for Boots', in Va., question about cantaloupes
in the May 15 newsletter.
Boots, To ripen a cantaloupe just put in a paper sack for a day or two.
When buying your cantaloupes, in order to tell if they are ripe, just
smell the button (the spot where the cantaloupe was picked from the vine),
if you can smell the cantaloupe it is ripe, if you can not it is still
green.
Hope this info helps. Tracey in Arkansas
Healthy! Portobello Mushrooms
4 med. Portobello mushroom caps, cleaned
12 small sun-dried tomatoes
2T. olive oil
2 T. balsamic vinegar
1/4 c. Kraft low fat Parmesan Cheese
Place caps, top sides down in 9 in. sq microwavable baking dish. Place 3
sundried tomatoes on top of each mushroom cap. Drizzle w/olive oil &
vinegar. Sprinkle w/ cheese. Micro on Hi 4 min. or until heated through or
bake 350, 10-12 min.
Athena in DE
Note! Sure would like to see more healthy recipes posted!
Jo-Jo's Spin-Burgers
1 10 oz. pkg. frozen chopped spinach
1/2 lb. ground round (organic, if possible)
4 T. grated low fat Parmeson cheese
1 egg
1/2 t. grated nutmeg
salt
pepper
olive oil
Cook frozen spinach, drain well. In bowl, mix spinach w/ beef, parmesan,
egg, nutmeg & salt & pepper to taste. Heat oil in large skillet. Form beef
mixture into patties using a T for each. Place patties in oil & brown both
sides.
Great in sandwich, w/salad, or as a snack.
(Source: Leda Sanford) Athena in DE
Nancy in the 5/15 newsletter Geoann want a spinach pie recipe. She
didn't say what she thought was in the pie. I just have 3 recipes all
different and all have been tried.
Sue's Spinach Pie Deluxe
1/2 lb. Italian sausage, hot or mild
3 eggs
8 oz. mozzarella cheese
10 oz. pkg. frozen spinach, thawed and well drained
1/3 cup ricotta cheese
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon nutmeg
9" pie crust
Remove casing from sausage and cook until well browned. Spoon off excess
fat. Combine eggs, sausage, cheeses, spinach, pepper, nutmeg and garlic
powder. Spoon mixture into pie shell. Bake at 375ºF for 1 hour and 15
minutes or until golden. Serve hot or cold. Freezes well. Serves 6.
Spinach Quiche
1 box chopped spinach, cooked and drained
1/8 teaspoon nutmeg
4 beaten eggs
½ cup oil
1 cup chopped onion
1 garlic clove, chopped
½ cup grated Parmesan cheese
1 cup Bisquick
Mix all the above ingredients. Grease a pie plate. Put the mixture in the
pie plate baking for 30 minutes in a 425ºF oven. Serves 4 or if small
pieces 8.
Spinach Pie in No Time
2 pkgs. crescent rolls or your own pie crust
2 pkgs. cream spinach, defrosted if you use frozen
1, 8 oz., pkg. Mozzarella cheese, grated
1/8 teaspoon nutmeg
Line a 2 quart glass or metal pie pan with 1 pkg. of crescent rolls or 1
pie crust. Put 2 pkgs. of the cream of spinach in the pie crust adding the
nutmeg. Mix in 1/2 pkg. of the grated Mozzarella cheese into the cream of
spinach. Sprinkle the other 1/2 pkg. of grated cheese on top. Put second
pkg. of crescent rolls on top as crust. Bake at 350ºF for 20 minutes.
Some of you people are wondering why you use nutmeg with spinach or any
greens for that matter a lot of Italians do that. Why I have never been
given an answer.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
For Wendy in MD
I recently started working on a family cookbook that will be sold and
given out at our 2010 family reunion. This is a recipe that my cousin in
California sent for the cookbook. I have not tried it but it looks simple
and like what you are looking for. It also has several variations you can
try. Hope you like it.
Beer Bread
3 c. self-rising flour
1 can beer, room temperature
1/3 c. sugar
Stir all ingredients together by hand at least 17 times. Pour into
buttered bread pan and bake about 1 hour at 350°. Turn out on rack and run
a cube of butter across top. Cool. Cut and serve.
VARIATIONS:
WHEAT BREAD: Use 2 cups self-rising flour and 1 cup wheat flour.
CINNAMON BREAD: Add cinnamon to taste to top recipe. Also add raisins if
desired.
CHEESE BREAD: Add 1/2 cup grated cheddar cheese to top recipe.
OLIVE & HERB BREAD: Add 3/4 of jar chopped pimento stuffed olives and
fresh chopped basil to taste to top recipe. Also sprinkle a little basil
on top.
Terese in South Dakota
I have a question for Lindsey in the U.P. In the May 5th newsletter,
your Best Beer Batter for Fish said: "You take 1 cup of Shore Lunch
breading, and 2 cups of Goldn Dipt breading, and add flat beer to your
liking." What is Shore Lunch Breading? Is it a brand of bread crumbs? Is
it seasoned? I've never heard of this one. Thanks.
Diane in Albuquerque
Re: You can easily make a quick bread with 3 cups self-rising flour and
a 12 oz can of 7-Up. grannym IL
This was in the May 15th newsletter. How do you make bread with these
ingredients? Do you need a bread machine?
A in AL
This is for Wendy in MD. As to bread mixes that you can use beer or
carbonated beverages as the leavening source, Watkins has a good bread
mix. You order straight off of the Watkins site, use a Watkins Associate's
#, or find a Watkins Associate in your area. If you order online, you can
have it shipped directly to you. I sell Watkins and have used the mix to
make garlic cheese bread and other variations.
Zelda in Grand Prairie, TX
In my opinion, the best stainless steel cookware is All Clad but it is
also very expensive. I have Cooks Essentials from QVC and love it and it
is a fraction of the cost and is also 18/10 stainless steel.
Judi
AWESOME cleaner ... can someone tell me the date it was posted?
Thanks, Gerry in MD
Hi Nancy, a message for Sue from ND regarding Stainless Steel cookware.
I have used for the past year - Technique Ti Titanium / clad from QVC. I
love it, We use it for everything and the nicest part is that it's super
easy to clean. I never thought I would like stainless steel without a non
stick coating, but according to my DH it's not good to cook with non stick
coating especially on high heat. We ordered a few basic pieces and have
not used our non stick cookware since. I suggest Sue order a piece to try
and will be very pleased.
Thanks as always for your wonderful site!
TeaHag in Upstate NY
Marcy from Wisconsin was asking about the dressing on a spinach, onion,
walnut, strawberry salad. My SIL ate a salad like this and paid $5 for it!
It was dressed with a raspberry vinaigrette. She replicated the salad at
home with store bought dressing and it was very good. I suggested next
time she use the baby spinach. Much nicer to eat.
Connie in TX
Marcie from Wisconsin, regarding a dressing for your spinach
-strawberry salad. I always use poppy seed dressing, but if you don't like
that you could try a simple vinaigrette(¼ c.sugar,¼ c. vegetable
oil,2T.cider vinegar & green onion, chopped fine). This is one of my
favorite salads I'm glad you reminded me of it.
Sharon in Illinois
Lynette in N.Y: I buy Rich's Bettercreme at my local cake
decorating supply store. Also, some non-chain grocery stores that have a
bakery have sold it to me. You might look for it in either of these
places. I definitely prefer it over buttercream.
Doris in Oklahoma City
For Lynette in N.Y
For Rich's Bettercream Icing, try a local Restaurant supply store.
I get icings from my Smart & Final.
gramaj
Hi Nancy and Friends, This is for Lynette in Upstate
NY - I to was interested in Rich's Bettercreme icing. I looked it
up on line and found that it's sold at Sysco Foods. I'm not sure where you
are upstate, I'm in the Albany area, but here are the two Sysco's listed
on the Rich's web site. Someone on the message board said that it's sold
in 15 lb buckets for $24 dollars. I can't imagine I would ever use 15lbs
of it, but you may want to contact the store to see what they say. The
message board also said that Wegman's Market would sell it to customers in
small quanties. Hope this helps.
SYSCO Food Services of Syracuse
Route 173 North Warners Road
2508 Warners Road
Warners, NY 13164
(315) 672 - 7000 Telephone
(315) 672 - 5334 FAX
SYSCO Food Services of Albany
One Liebich Lane
Halfmoon, NY 12065 - 1421
(518) 877 - 3200 Telephone
(518) 877 - 3123 FAX
(800) 735 - 3341 Toll Free
TeaHag from Upstate NY
This is for Cindi in Nebraska, who wanted a Sweet & Sour Sauce recipe.
This is the one my family likes best. I use it for Sweet & Sour Pork,
Sweet & Sour Ribs, Sweet & Sour Chicken.
I am sending the whole original recipe, but the sauce can be made and used
without doing the meat this way. It is red and sweet with a slight tang.
Betty in Canada
Sweet & Sour Spare Ribs
1-1/2 to 2 lbs spare ribs
2 eggs, beaten
salt and pepper, to taste
garlic powder
flour
Sauce
1/2 cup brown sugar
1/2 cup ketchup
1-1/2 cups cold water
1/4 cup white vinegar
1-1/2 tbsp. corn starch, mixed in a little water.
Cut spareribs in pieces.
Beat eggs to which you add the salt, pepper, and pinch of garlic powder.
Dip spareribs in egg mixture, then roll in flour.
Fry until slightly brown, remove and place in a casserole.
Sauce:-Put all ingredients in a saucepan and simmer until it thickens,
then pour over ribs in casserole. Bake in a preheated 350F for 1-1/2
hours.
Note:-I often make this recipe with pieces of pork or chicken. If using
pork I cut it about the size of a rib. For chicken I use wings or
drumsticks.
Betty's
http://members.shaw.ca/b.e.webb
To the lady who posted the recipe using cake mix and soda.
Absolutely delicious! Never, ever have I done any cake baking that was so
EASY! I used a devils food mix and a Diet-Rite soda. Made my own frosting,
almost fat free, using 2 cups sugar, about 3/4 can of fat free evaporated
milk, 1 T butter and 1/2 pkg of Butter Buds. Cooked to a soft ball stage
(around 250 or so) removed from stove, poured in some vanilla, beat and
poured onto cake. I did not tell my husband it was not a normal, rich cake
or that I used soda or that the frosting was fat free until he ate a
piece. He loved it and he's a very PICKY eater and hates fat free food. It
was wonderful and I will definitely make again.
Iris in Va.
HI Nancy here is the Rhubarb Wine recipe for Judith in Piedmont, OH. I
couldn't put it with the other rhubarb recipes as it is very long.
Betty in Canada
RHUBARB WINE
2-1/2 pounds rhubarb (stalks only)
2-1/2 lbs sugar
6 pints water
Campden Tablets
1 nutrient tablet
1/2 tsp enzyme powder
pkg all-purpose dry yeast OR 1 package wine yeast
Cut rhubarb stalks into 1/4-inch pieces. Add sugar and stir thoroughly,
cover. Leave for 24 hours, stirring several times. Drain off the syrupy
juice through a colander into your primary fermenter. Using the 6 pints of
water, pour several over the rhubarb in the colander to rinse it off and
collect most of the syrup. Drain well. (The sliced rhubarb is very sweet
even after being rinsed off. It may be frozen in pint or quart containers.
It can be stewed as is, or used in any rhubarb dessert if an adjustment is
made for the sugar called for).
Add any water you still have left, from the 6 pints, to the [primary
fermenter with the juice. Add 1 Campden tablet that has been crushed and
dissolved in a little warm water. Cover with plastic wrap held in place
with string or a rubber band. Allow the campden tablet to act for about 4
hours, then add the nutrient tablet - crushed and dissolved in a little
warm water, the pectic enzyme and the yeast. Stir thoroughly. Cover again
and let ferment for 5 days to a week, in a warm place, stirring once
daily.
After 5 days or so, carefully pour OR siphon the "must" (fermenting juice)
into a gallon jug. If the jug is not full it may be topped up with a sugar
solution made with 1 cup of sugar boiled in 1 quart of water. Cool before
adding to the jug as needed.
Fit the jug with a fermentation lock (or a balloon) and then place in a
warm place to continue fermenting.
Because all of the sugar and water were added at the beginning, now it is
just a matter of waiting until the fermentation slows almost to a stop,
and then racking. When this time comes, usually in a couple months,
carefully siphon the wine, off the sediment in the bottom, into a clean
jug. Allow some splashing in the clean jug. Top up with the sweetened
water , if only a little is needed. Refit the fermentation lock.
At the second racking (in another 2 months), add half a Campden tablet,
crushed and dissolved in a little warm water. Let sit for a little while
then siphon into bottles or do one more racking into a large jar if you
desire and 2 months later siphon into bottles.
I usually make 5 gallons in which case I use:-
11-1/2 pounds rhubarb, 11-1/2 pounds sugar, 30 pints of water, 5 Campden
tablets, 5 nutrient tablets, 2-1.2 tsp pectic enzyme powder. 1 pkg wine
yeast OR 1 pkg all-purpose yeast. (I prefer the wine yeast and 1 package
will do anywhere from 1 gallon to 5 gallons of wine).
I hope this helps. I freeze the rhubarb in lots big enough to make rhubarb
pies or rhubarb crisps.
Betty.
http://members.shaw.ca/b.e.webb
This is a bit of a twist on regular French Toast but a very good one.
Jam and Cheese French Toast
Spread 2-tbspn softened cream cheese on one thick slice of cinnamon-raisin
bread. Spread 2-tbspn of strawberry jam on another slice of the same.
Place jam side down over the cream cheese side. Spread Mayo on the outside
pieces of bread. Cook bread 3-4 minutes on each side (or until golden
brown) in a skillet with 1-tbspn melted butter. May serve with maple
syrup.
Susana in Louisiana
HI Nancy,
I have been receiving your newsletter for quite some time and think it's
time I shared some of my favourites!
Honey Barbeque Pork Roast//Crockpot
3 pound boneless shoulder roast
1 bag baby carrots
1/2 cup barbeque sauce
1/4 cup honey
3 tbsps balsamic vinegar
1 tsp seasoned salt
2/3 cup barbeque sauce
1/4 cup flour
1 cup frozen corn
1. Put roast in slow cooker. Arrange carrots around and on top of pork.
Mix 1/2 cup barbeque sauce, the honey, vinegar, and seasoned salt in small
bowl, pour over pork and carrots.
2. Cover and cook on low setting 8 to 10 hours.
3. Remove pork and carrots. Mix 2/3 cup barbeque sauce and the flour;
gradually stir into juices in cooker. Increase heat setting to high. Cover
and cook about 15 minutes, stirring occasionally until thickened.
4. Stir corn into mixture in cooker. Cover and cook 5 minutes. Serve sauce
over pork and carrots.
From Tracy
For Lisa who wanted recipes using canned biscuits. Here's one my whole
family likes. It uses leftover Pillsbury Hungry Jack biscuits.
Evelyn’s Bread Pudding
3 leftover BIG Biscuits (Hungry Jack)
1 1/2 cup Evaporated Milk (12 ounce can of Carnation)
4 Eggs
3/4 cup Sugar
2 cups Whole Milk
1 Tablespoon Vanilla
Crumble biscuits into evaporated milk and let soak. Beat in eggs and
sugar. Add whole milk and vanilla. Pour into 1-1/2 quart glass pan. Bake
at 375° for 40 minutes.
NOTE: I would add a bit of cinnamon & a few raisins.
gramaj
Lisa (May 14th newsletter) asked for recipes using crescent rolls. This
is a favorite of mine. It's easy to do if you cook up the chicken a day
earlier .
Margo/Boston
Cheesy Chicken Crescent Supper
1 3/4 cups chopped chicken
1/2- 3/4 cup shredded cheddar cheese
10-1/2 ounce cream of chicken soup, undiluted
1 cup milk
1 package Pillsbury Crescent rolls
Preheat oven to 375 degrees. In a small bowl combine chicken and 3
tablespoons cheese. Separate crescent dough into 8 triangles. Place about
3 tablespoons of the chicken cheese mixture on the triangle and roll up.
In small saucepan mix soup,milk,and 1/4 cup cheese. heat until cheese
melts. Pour 1/2 soup mixture into an ungreased 8 or 9 inch pan. Arrange
crescents over soup and bake for 20 minutes till light golden color.
Sprinkle 2 tablespoons more of the cheese over crescents and return to
oven for another 5 minutes. Serve with remaining sauce. (I like to add
extra cheese to this that's why the option of 1/2 to 3/4 cheese in the
ingredients).
Dear Linda:
Thank you so very much for recommending the Awesome Cleaner!!! I
will definitely purchase some this week! I love that the cleaner can be
purchased at the Dollar Tree and is only $1!!! I say that because in this
teeny tiny town there happens to be a Dollar Tree and we have to be
extremely frugal with everything we purchase.
Hope you have a great week and thanks again!!!
Karen T.
Not all messages were posted to the newsletter. More will be
posted tomorrow.
Nancy
