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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.
I saw this in the Charlotte, NC paper and it sure sounds good for a big
party and probably can be down sized.
Comes from Randy Bishop of Texas
Armadillo Eggs
1/4 box (1/4 lb.) saltine crackers
20 Jalapeno chiles, seeded and halved lengthwise
2 lb. cream cheese at room temp.
5 lbs. pork sausage
Build a fire in grill and bring to medium heat. Crush the crackers finely
into a bowl. Fill each jalapeno half with about 1 T. cream cheese. Set
aside. Form the sausage into 20 small flat patties, each should be about
1/4 lb. the size of small hamburger. Wrap a sausage patty around each
jalapeno half. Dredge each in the bowl of cracker crumbs to coat
thoroughly and arrange on baking sheet. Place on grill over direct heat
and cook for 35 to 40 min. turning several times. until the eggs are
golden brown. Serve immediately. Serves 10 to 15
Bobbie in NC
I will add the last several days to the alphabetical index tomorrow or
the next day.
This is for Rosemarie in KC. I don't know who recommended the Better
baker about three weeks ago but I recently wrote in recommending it
(though Nancy attributed my email to someone else lol). At any rate, my
bowl maker came with a little idea book as Sandy Hagen in OH described. It
doesn't really have recipes but does have ideas and photos. So far, I've
used mine to make egg and breakfast sausage cups and enchilada cups.
A key issue is adequately greasing the cups. Make sure they're well
sprayed or oiled. I haven't yet needed to dust them with flour but I spray
them well before pouring anything into them and so far that works like a
charm.
Rosemarie, would you please email me at boydda@gmail.com? I'd like to send
you an email with some more ideas.
Thanks, Denise at www.cookschoice.com
Responses to the May 16 newsletter -
Pat in Wichita Falls, TX, I never would have thought to add raisins to
beer bread but raisins and cinnamon added would be great. Thanks for the
idea!
Dee in SIL, I'm so sorry to hear of your mother in law's death. You have
my condolences.
For Gay in L.I., the correct spelling is cacciatore (in case you want to
do a search for it) and here's my favorite recipe for it, from Diana's
Kitchen.
Chicken Cacciatore
1 broiler-fryer chicken, cooked, or about 3 cups cooked chicken
1 large can (28 ounces) crushed or diced tomatoes
1 can (6 ounces) tomato paste
1 cup chopped onion
1 large green bell pepper, chopped
4 to 8 ounces sliced mushrooms
1/4 cup fresh chopped parsley
1 1/2 teaspoons garlic powder
1 teaspoon dried leaf basil
1 1/2 teaspoons dried leaf oregano
1 can chicken broth
hot cooked spaghetti or other pasta
Cook chicken in seasoned water or broth until done; drain. When chicken is
cool enough to handle, remove chicken meat from bones and cut in pieces.
While chicken is cooking, combine tomatoes, tomato paste, onion, bell
pepper, mushrooms, and parsley in a large pot. Stir well and add garlic
powder, basil, and oregano. Cover and bring to a boil; reduce heat and
simmer for 45 minutes. Add chicken broth as needed to thin sauce. Add
cooked chicken and simmer for 20 to 30 minutes longer.
Serve over spaghetti or pasta.
Thanks, at www.cookschoice.com
To JMR
Beer Cheese Soup
6 c. milk
2 (12oz) cans beer
2 (16 oz) jars plus 1 (8oz) jar processed cheese spread
1 (10 3/4 oz) can chicken broth, undiluted
1 t. Worcestershire sauce
3 or 4 dashes hot sauce like Texas Pete
1/4c. plus 2T cornstarch
Combine milk and 2-1/2c. beer in a large Dutch oven over low heat until
thoroughly heated, stirring constantly. Add cheese, broth, Worcestershire
sauce, and hot sauce. Cook over low heat until thoroughly heated, stirring
constantly. Combine cornstarch and remaining beer, mix well. Add to cheese
soup, simmer stirring constantly until thick. Do Not Boil.
Bobbie in NC
I bought 3 of the baking bowl pans from
Cook's Choice. Was a bit
disappointed in that there weren't recipes really included with it. Ideas
but not the actual recipes. I think the pan could be terrific. I know that
there are some recipes at the site but how about if you had a section for
them. I plan to do some experimenting with mine. I saw yours the other day
for meat loaf. I bought one for myself and two as Christmas Gifts. Even
though disappointed I feel that they have a good idea. They just need to
refine it.
Kitten in Buffalo
Comment
I think they are trying to make it easier to use. They have recipes
online and have a message board to ask questions if you need. I love
my pans. They are great. I have tried both the larger 5 inch
and the smaller one. I just used my favorite recipes and made them
in the pans.
Nancy
I think someone was requesting a good Broccoli Casserole recipe
with a cheese sauce. This is a delicious one I always use.
1 large box of broccoli spears or florets
2 heaping tablespoons of flour
1 tsp. salt, pepper to taste
1 large jar of Cheese Whiz
2 cups of milk
Ritz crackers. {usually 1 sleeve} crushed.
6 tabls. butter.
Cook broccoli in water according to directions on box, drain well. Cook
flour, milk, salt, pepper cheese whiz, till thick stirring constantly.
When thickened add the drained broccoli to this mixture, and put in a
glass 9x13 oblong dish that has been buttered. Add the melted butter to
the crushed Ritz crackers and sprinkle on the top of broccoli mixture.
Bake 350 degree till bubbly, usually 45 minutes.
Joyce in Ky.
For Rose from Mass (May 16th) I just put a tub of cool whip into a
medium size bowl and add a teaspoon of vanilla flavoring, whip for about a
minute, voila, whipped cream.
Melinda in Chattanooga
Hi Nancy
Just a quick question about sundrop cake in the may 13 newsletter. I just
want to know what is sundrop?? as I have never heard of it. Thank you and
hope you and fur babies are doing well.
Take Care God Bless, Vera from Ontario Canada
For Carole with an "E" in Calgary: The Paula Deen recipe you were
searching for was on the May 16th show called "My Grandmother's Table,"
and the recipe is called "Mashed Baked." It can be found on the
Foodnetwork website. Hope this helps.
Donna in NW GA
I would love to thank all of you for all of the information and
receipts that you all give. What a wonderful group of people you all are.
Now I have a request to ask you. We are giving a big party for my parents
65 wedding. This will be held at the end of June and we want it to be very
special. What we need is receipts to make beef, pork and chicken
casseroles. Pardon my spelling. We already have lots of desserts picked
out but we need some special foods to serve also. We have hired a hall and
have everything planned except the food. PLEASE help me with this. You are
a wonderful person and do a lot of work for all of us. Thank you so very
much and your furry family also.
Jan G. CA.
For Carol with an "E" in Calgory:
Mashed Baked
4 cups frozen hash browns
1 (7.6-ounce)package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350 degrees. Bring a pot of water to the boil and add the
hash browns. Cook for 5 minutes and drain. In a large bowl, mix together
the cooked hash browns, mashed potato mix, butter, cream cheese, jack
cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling
water. Place in a greased 2-quart casserole dish. Bake for 35 to 45
minutes. Sprinkle the onion rings over the casserole and bake for about 5
to 8 minutes longer until onions are golden brown.
Was on Paula Deen's May 16th show.
Source:
http://www.foodnetwork.com/food/cda/
Gladys in IN
The same recipe was sent in by Sandy from Ohio, Pat W in Quail Valley Ca,
JoAnn in P, gramaj. IG, Barb in OK, Rita Grand Island NY, Terri in Mn.,
Sandy in ND, Caroline MO, Sue in East Texas, Dee in W. Lafayette, Joan L,
Jan in Texas, IF, Florence IL, Susie Indy, GLF, Lisa (East Texas), Sally, Denise
at cookschoice, and Jane from NC.
Gay in L.I. wanted a recipe for Chicken Cacciatore. Here are two
versions that have been in my family for a long time. Betty in MD
Chicken Cacciatore
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds chicken parts
1/4 cup olive oil
2 onions, chopped
1 medium pepper, cut in strips
1 can (4oz.) sliced mushrooms, drained
2 large clove garlic, minced
1 can (28 oz.) stewed tomatoes
1 teaspoon oregano
4 oz. red wine
Mix the flour and salt and pepper in a bowl. Dip the chicken and dust with
flour mixture. In a skillet, heat the olive oil and brown the chicken on
both sides. Remove the chicken from pan. To the pan, add onions, green
pepper, mushrooms and garlic and brown lightly. Blend in remaining
ingredients, and browned chicken. Cover, simmer about 30 minutes, stirring
often. Uncover and cook until sauce thickens.
Serves 4-6.
Chicken Cacciatore
1 stick butter
1 green pepper
1 onion
salt and pepper to taste
2 teaspoons garlic powder
2 teaspoons parsley flakes
2 bay leaves
1 cup tomato sauce
2 cups canned tomatoes
1 (12 oz.) rigatoni noodles
In skillet, melt butter, brown chicken. Remove chicken; saute onion and
green pepper. Return chicken to skillet, spooning onion-green pepper over
chicken. In mixing bowl, stir together tomatoes, tomato sauce, salt,
pepper, bay leaves, parsley flakes and garlic powder. Pour over chicken.
Bring to boil; reduce heat and simmer, uncovered, 30 to 40 minutes or
until chicken is fork-tender. Cook rigatoni noodles according to package
directions. Mix in with chicken mixture.
Nancy, this is again for your diabetic readers. Receive a coupon for a
free multi-pack Glucerna shakes by mail. Go to
www.lucerna.com/offer/landing.aspx?s=shakes
If you just go to glucerna.com you will get a coupon for $1.25 off a
multi pack. Hope you can use these freebies.
Karen, SW Arkansas
Hello Nancy and everyone, I am so behind in reading newsletters. This
time of year is very busy with yardwork, which I love, but it takes so
much time. Soon it will be too hot to work outside during the day so I
better enjoy it now. :)
I just read the May 4th newsletter and want to thank Susie Indy for
responding to my request for a Cherry Dumplings recipe. Her recipe
sounds just like what my mother-in-law used to make. Several in my family
love cherries and miss their Grandma's Cherry Dumplings. Thanks again,
Susie, you always come through. I hope you're enjoying traveling with your
DH.
By the way, Nancy the newsletter looks great and the alphabetical listings
are so helpful.
Doris, S. Indiana
Hi Nancy furbabies and all,
I would like to make a couple of requests. I am looking for a recipe for
eagle brand coffee ice cream and a recipe for Oreo candies. I had
both of these recipes but they were lost when my computer crashed and I
had never copied them to paper. I wasn't able to recover a lot of the
things on my computer because the mother board died and when I had it
replaced the new motherboard was different and it wouldn't open a lot of
the programs on my hard drive. I had to reinstall my recipe program and
these two recipes as well as many others that I copied into it were lost.
I did a search on the internet and haven't had much luck finding these. I
would like to thank all the wonderful cooks out there for your replies in
advance.
Mary in CT
Light Rhubarb Custard Bars (131 cal)
Crust:
1-1/2 c. flour
1/2 c. sugar
1/8 t. salt
9 T. chilled butter, cut into small pieces
Cooking spray
Filling:
1/3 c. flour
1-1/2 c. sugar
1-1/2 c. 1% low-fat milk
3 large eggs
5 c. (1/2 in.) sliced fresh or unthawed frozen rhubarb
Topping:
1/2 c. sugar
1/2 c. (4 oz) block-style fat-free cream cheese
1/2 c. (4 oz.) block-style 1/3-less-fat cream cheese
1/2 t. vanilla extract
1 c. frozen fat-free-whipped topping, thawed
Mint sprigs (optional)
Preheat 350.
For crust, lightly spoon 1-1/2 c. flour into dry measuring cups, level
w/knife.
Combine 1-1/2 c. flour, 1/2 c. sugar & salt in bowl. Cut in butter
w/ pastry blender or 2 knives until mixture resemble coarse meal. Press
mixture into 13x9 in baking dish coated w/ spray. Bake 350 for 15 min. or
until brown.
For filling: Lightly spoon 1/3 c. flour into dry measuring cup, level w/
knife.
Combine 1/3 c. flour & 1 1/2 c. sugar in large bowl, add milk & eggs
stirring w/
whisk until well blended. Stir in rhubarb. Pour mixture over crust. Bake
350 for 40 min. or until set. Cool to room temp.
For topping: Place 1/2 c. sugar, cheeses, & vanilla in bowl; beat w/
mixer at med. speed until smooth. Gently fold in whipped topping, spread
evenly over baked custard. Cover & chill at least 1 hour.
Garnish w/ mint sprigs.
36 servings of 1 bar each. (Source: Ann Taylor Pittman)
Athena in DE
Black-Eyed Jambalaya recipe
2 pounds ground beef
2 cans black-eyed peas, drained
1 small onion, diced
1 green bell pepper, diced
1 hot pepper, diced
8 strips bacon, divided
3 cups cooked rice
Brown ground beef, onion, bell pepper and hot pepper; add small amount of
water as it starts to fry. When meat is brown, add black-eyed peas. Cook
beef and peas about 10 minutes.
Add cooked rice; mix well. Put mixture in baking dish. Fry 5 bacon strips
extra dry; crumble on top of jambalaya. Place remaining bacon (3 strips)
on top of casserole. Bake at 350 degrees for about 35 minutes.
Tona in Bama
For Wendy in MD
This is a good beer bread. It makes a dense bread. It is also good for
toast.
Beer Bread
5 cups self rising flour
5 T sugar
1½ cups sour cream
1 regular size can beer(10 oz ?)
Bake in greased loaf pan at 325 º for 1 to 1-1/4 hours. Brush top with
melted butter and bake a few minutes more.
Patricia in AL
For Diane in Albuquerque. Golden Dipt is a brand name of boxed,
seasoned breading, that probably is regional. Here is a link to their
website.
http://www.goldendipt.com/pages/master.html
Lindsey
To Lynette in N.Y looking for Rich's bettercreme,
Why not make your own frosting? Here is a recipe to make frosting just
like Rich's.
From Merry M in MN
WHIPPED CREAM FROSTING
1-1/2 cups milk
4 rounded Tablespoons flour
In a small saucepan, combine milk and flour. Cook over medium heat until
thick, while stirring constantly. Remove from heat and cool in
refrigerator. When cooled, it will be thick like paste.
In a mixer bowl, cream the following until fluffy:
2 cups sugar
1 cup butter
1 cup shortening
Add 2 teaspoon vanilla extract and the cooled paste. Whip on high speed
until light and fluffy.
This frosting is very creamy and fluffy, but not too sweet. Leftovers can
be kept in refrigerator for up to 1 week.
Makes enough for a 9x13 cake.
I originally got this recipe from a website called www.baking911.com
when I was looking for Rich's frosting for myself.
Cathy from Kansas was looking for recipes for little smokies. Wrap them
in bacon slices that you have cut into thirds. Do not use toothpicks to
hold them in place, they will burn or at least smoke in the oven. Place
the smokies in bacon on a foil lined cookie sheet with 1 inch sides.
Sprinkle with dark brown sugar or dark brown sugar mixed with some chili
powder, however much you think you would like, (I don't use it) Bake in
the oven until the bacon is done. I have used different temperatures,
around 375 to 400 would do. It usually takes about 1/2 hour to cook these.
Serve hot or at least warm. You can also put them in a crockpot to cook
but they get too greasy for me that way. If you could partially cook the
bacon and drain the fat it would be ok to use a slow cooker.
Dee in SIL was looking for anniversary ideas that didn't involve spending
much money. I'd suggest making tiny sandwiches, some could be egg salad
which seem to be popular with the older people especially. I saw Paula
Deen making shredded cuke and cream cheese with grated onion sandwiches,
that is quite inexpensive given the amount of shredded cuke you would get
out of a couple of them. My other thought was to ask your parent's friends
for pictures and stories of the old days. Then you could use them as
decoration or as a centerpiece with candles and a few fresh flowers. You
shouldn't have to buy flowers unless you are still as cold as we are here.
Even so you could "force a few buds" from shrubs if you know how to do
that. I have also recently seen a magazine picture with a bunch of bare
branches with silk flowers hot glued on. No leaves, just flowers and it
was cute. When you call and ask for pictures the people may, if you are
lucky, ask if there is anything they can do. Just say that if they would
like to help some sandwiches or cookies or whatever would be nice. Most
people are happy to make something as long as they don't have to do a
whole party.
For those of you who like broccoli salad you might like to try
adding halved grapes. They add a sweetness that makes it so good. I have
also used pineapple, cherry or orange flavored cranberries and my family
likes them too.
Betty in ME
For Vickie I use the butter boat all the time. It sits on my
kitchen counter. I live in Las Vegas where it can be 120 in the summer and
no problems with butter salted or not. Just be sure to change the water
every day or so even though it says every few days. I change it daily in
the hot summer months and every couple of days in the cooler winter.
Judi
Hi Nancy,
Its me again! LOL Mare from VA. Found this recipe for Bettercreme
Frosting. Haven't tried it yet.
Have a good day all.
Marie
Bettercreme Frosting:
4 Tablespoons all purpose flour (mix flour and milk to a smooth
consistency. One way is to use a jar & shake it until well mixed)
1 cup cold milk
1/2 cup Butter
1/2 cup regular white Crisco
1 cup Granulated Sugar
1 teaspoon Vanilla Extract
Mix flour & milk together, making sure it is lump free. Cook over a low
heat, stirring constantly until it becomes VERY thick. Set aside to cool!
In a large bowl, cream Butter, Crisco & sugar together until creamy. Add
the cooled flour & milk mixture & beat on high speed with mixer until it
has the consistency of whipped cream & you can NO longer feel the
grittiness of the sugar on the bottom of the bowl. (Beat
the butter, Crisco & sugar until the sugar breaks down, then add the milk
flour mix) Add Vanilla, mix again. Frost cooled cake and refrigerate.
I sent this on April 8th, but apparently did not get through. It is a
recipe for Eleanor in Virginia who requested a recipe for
Italian Wedding Soup
Meatball Ingredients
1 lb lean ground beef
1 med onion minced
1/2 tsp salt
1/2 tsp pepper
1 tbsp parsley flakes
2 cloves garlic minced
1 large egg beaten
1/2 cup milk
2/3 cup unseasoned bread crumbs
oil to cook meatballs in
Soup Ingredients
1 10-ounce pkg frozen chopped spinach
1 med onion chopped
4 stalks celery chopped
3 med carrots chopped
1 clove garlic minced
1/2 cup olive oil
1/2 tsp celery salt
large can chicken broth (48 ox)
1 cup small pasta (I use Orzo)
salt and pepper to taste
6 chicken bouillon cubes
6 cups water
Thaw, rinse spinach, drain, set aside. Mix all meatball ingredients
together. Prepare meatballs. Make small ones. (I use a mellon baller.)
Cook and drain on paper towels and set aside.
For soup, saute onion, celery, carrots and garlic in the olive oil. Add
the celery salt. Place the vegetables, spinach and large can of chicken
broth in kettle and simmer for one hour. After on hour, add meatballs,
continue to simmer for 20 minutes. Dissolve the 6 chicken bouillon cubes
to 1 cup of water, then add 5 more cups of water. Add a little more salt,
pepper, and celery salt to taste. May not need it according to personnel
taste and because chicken bouillon cubes are salty anyway. Add pasta and
cook until pasta is done.
Is a little time consuming making the meatballs but it is worth it. I am
asked to make this every Christmas.
Carolyn, Rochester, NY
For Gay in L.I. May 16 N/L
Here's an easy tasty Cacciatore recipe.
Bob in Adelaide South Australia
Easy Chicken Cacciatore
Use your favourite spaghetti sauce in this easy chicken Cacciatore recipe.
1kg (2lbs) chicken fillets cut up
2 tablespoons oil
1 chopped onion
8 oz jar Cacciatore simmer sauce
1 cup water
2 sliced carrots
2 cups Pasta
Parmesan cheese
In a large frying pan, sauté chicken in oil until golden brown. Add onion
and continue cooking for 5 minutes. Drain off excess fat; add sauce and
water. Cover and simmer for 15 minutes. Add carrots and pasta. Cover and
simmer for 25 to 30 minutes longer, until carrots are tender and pasta is
done. Garnish with Parmesan cheese. Serves 4 to 6.
Sausages & Mashed Potatoes
This will sound odd but it is a recipe from my childhood. It's great
comfort food!
1 package Schneiders breakfast sausages
1 can tomato soup
1 onion
Mashed Potatoes
1. Fry sausages unitl browned.
2. Add onion slices and cook until soft
3. Add tomato soup to pan. I add almost the 10 ozs of water to the soup
4. Heat to boiling
5. Serve with hot mashed potatoes.
From Tracy
My question is I am looking for a recipe for a cake that has two layers
(white or yellow) and has a custard filling or a pudding filling and you
put a cherry sauce on top or a can of cherry pie filling. Does anyone know
of this recipe? I'd be really grateful if someone found the recipe. Could
a person use a skewer to turn over the aebleskivers? thanks to all in
advance! Barbara in AL made your chicken tenders the other night and my
dear husband and I really enjoyed them! They were really Yummy! Mary G. in
CA
I wanted to say thank you to everyone for the information on the
bettercreme. I went in to my local stop and shop they have it but don't
sell it, They said they buy it and then whip it. Buttercreme is just too
much ... lol ... I'm going to call Sam's club and see if they sell it. I'm
in orange county. I would also like to comment on that awesome cleaner, I
got pen ink all over my fingers didn't even know the pen had leaked,
sprayed awesome on my fingers and that stuff almost melted off .Awesome is
just that Awesome! get to your local dollar store and get some. Also, I
finally have joined the "ink in the dryer club" I used some hints I got
from this newsletter, thank god The magic eraser and some bleach took care
of it, By the way that is another awesome product! The magic eraser! Have
a great day and thank you all for the help and recipes, Lynette in NY
Nancy, Please ask your readers for some strawberry recipes, especially
pies and cakes.. Thank you so much. I appreciate your web site and thank
you for all the hard work you put into it.,
Sue from North Carolina
Re: Cantaloupes..
Boots, when I buy cantaloupes from the store, I leave them on the kitchen
counter for 2-4 days. They will continue to ripen at room temp, but will
stop ripening if you refrigerate them. Sometimes it's hard to figure out
if they are ripe, but I have found that when they become fragrant is a
good sign they are ready to eat. When they do ripen, put them in the
fridge and that will stop the ripening process. I hope this helps.
Mary in Oregon
Oh my gosh! Fresh squash is in in W. TN, and my mouth is watering for
Squash Puffs.
Squash Puffs
1 cup yellow squash and onion, cooked and mashed to remove most liquid
1 egg, beaten
1/3 cup self-rising flour
1/3 cup self-rising cornmeal
½ tsp salt
Dash pepper to taste
Vegetable oil for frying
Cut up several squash and a medium onion. Put into a sauce pan and cover
with water. Boil until tender.
Remove and mash the excess liquid out. Measure out 1 cup of the squash
mixture into a bowl. Add 1 beaten egg and stir well together. Combine the
flour, cornmeal, salt, and pepper and add to the squash mixture. Drop the
mixture by level tablespoonful into hot oil. Cook until golden brown,
turning once. Drain well on paper towels. I sometimes add Splenda to the
cooked squash and onion to give it a sweeter taste.
Betty Ann in W. TN
Hi Nancy -
Chicken Cacciatore
6 tablesp. of fat or salad oil
2 to 3 lbs. of broiler/fryer cut up
1 cup of minced onions
3/4 cup of minced green pepper
4 cloves garlic minced
3 1/2 cups of canned tomatoes
1 - 8 oz can of tomato sauce
1/2 cup of Chianti wine
2 1/2 teasps. salt
1/2 teasps pepper
1/2 " allspice
2 bay leaves
1/2 teasps. thyme and dash of pepper
In hot fat in large skillet, saute chicken until golden on all sides. Add
onions, green peppers, allspice, bay leaves, thyme, cayenne pepper. Simmer
uncovered, 30 to 40 minutes or until chicken is fork tender.
Arrange chicken on heated platter: pour sauce over all - pass french bread
- makes 8 servings.
Also would like to include a few more recipes:
Pork and Sauerkraut - use your own judgement
1 roast loan of pork sprinkled with with garlic salt, salt and pepper.
Pour ginger ale over roast - no water. Add one can of sauerkraut slowly.
Cook about 2 to 2-1/2 hours in pot on stove
Breakfast Casserole
2 cups hash browns
salt to tase
1 lb. hot sausage
3 cups shredded cheddar cheese
1 cup chopped green pepper
12 eggs beaten
2 cups milk
brown and drain sausage. Lightly grease 13x9 " pan. Layer potatoes and
salt to tast - sprinkle sausage over potatoes - sprinkle with cheese and
then pepper - beat eggs well and add milk - pour over layers. - Bake at
350 degrees for 50 minutes.
Chocolate Cheese Log:
1 - 8 oz pkg cream cheese softened - 1/2 cup chocolate chips melted - 1/2
cup chopped nuts and additional nuts to roll log in.
Stir all ingredients together and chill for at least 2 hours. Form log and
roll in nuts. Serve with vanilla wafers and graham crackers.
Thanks for a wonderful newsletter, Bernie, TN
Hi Nancy and four legged associates,
Gay in L.I. in your May 16th newsletter, is looking for a recipe for
Chicken Cacciatore, here is the one I always use.
Rose Marie, in Freeborn, Minnesota
Chicken Cacciatore
Makes 4 servings
1 (2-1/2 to 3 lb.) frying chicken, cut-up or I use just the legs and
thighs, enough to make about 3 lbs.
Flour for dredging
1/4 cup oil, I use a lot less
1 cup sliced onion
1/2 cup sliced green pepper
1 medium clove garlic, minced (I use 3 or 4)
1 can (15 oz.) tomato sauce
1/3 cup water
1 Tlbs. chopped parsley
1/2 tsp. oregano leaves, crushed
1/4 tsp. thyme leaves, crushed
1/4 tsp. salt
Generous dash pepper
1/4 lb. mushrooms, sliced
Coat chicken pieces with flour. Heat oil in a large skillet. Brown chicken
pieces, remove and set aside. Saute onion, green pepper, and garlic in
skillet until onion is tender. Mix tomato sauce, water, parsley, oregano,
thyme, salt, and pepper. Add chicken; cover and cook over low heat 45
minutes, stirring occasionally. Add mushrooms and cook, uncovered, 15
minutes or until sauce is desired consistency.
Nancy, enjoy your newsletter so much, the highlight of my day! Looking
for a good recipe for butterscotch pie with meringue icing.. Hoping some
good cooks out there will be able to help. Joyce in Ky. Thanks
This is a web site that shows you how to make the bettercrème frosting.
Good luck!
http://www.sugarcraft.com/catalog/misc/icings.htm
Marie Ward, VA
Hi Nancy, hope everything is going well for your brother I will keep
him in my prayers. Just wanted to thank you for all you do for us, with
this newsletter. My question is I am looking for a recipe for a cake that
has two layers (white or yellow) and has a custard filling or a pudding
filling and you put a cherry sauce on top or a can of cherry pie filling.
Does anyone know of this recipe? I'd be really grateful if someone found
the recipe. Could a person use a skewer to turn over the aebleskivers?
thanks to all in advance! Barbara in AL made your chicken tenders the
other night and my dear husband and I really enjoyed them! They were
really Yummy! Mary G. in CA
Does anyone have a good recipe for chicken cacchiatori?
Gay in L.I.
Hi Gay.......This is the best.
Penny in Wisconsin
Chicken Cacciatora.
1/4 cup flour
1-1/2 tsp. salt
1 tsp. paprika
1/2 tsp pepper
1 frying chicken cut into servings
1/3 cup OLIVE oil (don't use anything else)
1/2 cup minced onion
1/2 pound mushrooms, sliced
1 can (1 pound) tomatoes, mashed
1 can (6 ounces) tomato paste
1 clove garlic, minced
Dash of red pepper
3/4 cup Marsala wine
cooked spaghetti
Mix flour, salt, paprika and pepper in a bag. Shake 3 or 4 pieces of
chicken in bag at a time to coat thoroughly. Heat oil in large pan, add
chicken and brown. When chicken is nearly browned, add onion and mushrooms
and cook 5 minutes longer. Add tomatoes, tomato paste, garlic and red
pepper. Simmer, covered, until tender (about 45 minutes); add wine, mix
well and heat to boiling point. Serve hot with cooked spaghetti.
Nancy, I thought the following information regarding easy removal of
ticks from the body or the head would be helpful to anyone who goes
camping, walks in the woods and especially mothers who have children
playing outside during the summer season. The best way to remove a tick is
to apply a glob of liquid soap to a cotton ball. Cover the tick with a
soap-soaked cotton ball and let it stay on the tick for about 15-20
seconds, after which the tick will come out on it's own and be stuck to
the cotton ball when you lift it away. I look forward each day to
receiving your newsletter and receiving new recipes. I receive a lot of
email and since I can not read every email I have to delete a lot, but I
never delete your newsletter. I am afraid I will miss helpful hints and
delicious recipes.
Carolyn in West Tn.
To respond to Lisa who wanted recipes using canned biscuits - here's
the best. My family has loved this for years - my married son had to have
the recipe to make for his kids.
Mrs. Pillsbury's Casserole
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (16 oz) can whole kernel corn, drained
1 can condensed mushroom soup
1/2 cup pimento green olives, sliced (salad style)
1 can biscuits (10 each)
1 large beaten egg
1/2 cup yellow cornmeal
Preheat oven to 375°. Brown beef, onion and green pepper; drain. Stir in
corn, soup and olives and simmer while preparing biscuits.
Separate biscuit dough into 10. Dip in egg, then cornmeal and lay on wax
paper. Spoon HOT meat mixture into ungreased 1 1/2 quart (11 x 7")
casserole or 9" square pan. Tope with coated biscuits and bake for 20-30
minutes, until biscuits are golden.
Serve with coleslaw or salad and fruit for dessert.
Nancy - love the newsletter.
IowaSue
Thanks to Roz in Indy for Strawberry Jam Salad Dressing. Here are two
my family likes. They are just as good with Splenda.
Cream Dressing
Serving Size : 4
1/4 cup sour cream, regular or light
1/4 cup sugar or Splenda
2 tablespoons cider vinegar
2 teaspoons poppy seeds
2 tablespoons minced onions
Stir dressing together until sugar dissolves and dressing is creamy. Pour
over salad just before serving. Especially good over fresh garden lettuce;
can also be used on broccoli, raisin , bacon type salads.
Catalina Dressing
3/8 cup salad oil
1/4 cup sugar or Splenda
2 tablespoons cider vinegar
2 tablespoons ketchup
1/4 teaspoon garlic salt
Combine all ingredients into jar with lid; shake well and serve with
lettuce salad.
IowaSue
For Lisa:
Parmesan Knots
1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1-1/2 tsp dried parsley flakes
1-1/2 tsp dried oregano
1 tsp garlic powder
Dash of pepper
2 cans (12 oz each) refrigerated buttermilk biscuit dough
In a small bowl, combine all ingredients except biscuits; set aside. Cut
each biscuit in half. Roll each portion into a 6" rope. Tie each rope in a
loose knot. Place on greased baking sheets. Bake at 450 degrees 6-8
minutes or until golden brown. Immediately brush with Parmesan mixture.
Then brush again. Serve warm or freeze up to two months.
Break Away Vegetable Bread
1 can (12 oz) refrigerated buttermilk biscuit dough
3 tbsp butter, melted
3 slices bacon, crisp-cooked and crumbled
3 tbsp grated Parmesan cheese
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
Cut biscuits into quarters. Dip each piece in the butter and layer 1/3 in
a lightly greased 6-cup Bundt pan. Sprinkle with half of bacon, cheese,
onion and green pepper. Repeat layers until all ingredients are used,
ending with biscuits. Bake at 350 degrees for 25 minutes or until done.
Serves 6-8.
I bought a 6-cup Bundt pan just for this recipe and I wasn't disappointed.
grannym IL
Beer Bread
3 Cups Bisquick
1/4 Cup Sugar
1 Can of Beer (12 oz.)
Stir altogether. Put in greased muffin pans. Bake at 450 degrees for 15
minutes or until brown. Makes about 24 muffins.
(Warning: They are so easy, they can become a habit!)
Tona in Bama
