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name of recipe and number of servings. Remember to include your name
within the message as well.
Nancy
in the 5/18 newsletter Betty in MD had a recipe for Chicken Cacciatore,
the second one, and it sounded good but she didn't include how much
chicken or is it about 1 to 2 lbs?
In the 5/18 newsletter Doris, S. Indiana you are welcome. No we have not
been out on the road since early April. I have one more trip with him and
then he has 3 more trip that I will not be going on. I have never gone to
Des Moines with him because they are a week at a time. When he has a short
trip to Des Moines I will go.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
From the May 18th newsletter:
Denise at cookschoice ...
could you please post the ideas for the Better Baker for all of us to
see/try? Thanks!
Karen, SW Arkansas .. I clicked on the web site you gave for the free
Glucerna but it was in a foreign language. Did anyone esle have the
same problem?
Barb in San Diego
Comment
Today I spayed the small 3 inch
Better Maker Bowl Maker pans with non-stick spray and made little
Jello salad molds with it. Used 1 large package of sugar free lime Jello, chopped
some cucumbers up really small, added some shredded carrots and a tiny bit
of shredded cabbage. I followed the direction on the Sugar Free Lime Jello
package and added the veggies. They turned out great. I had
some chicken salad already made so I put it in the bowl. Had some whole wheat Ritz
crackers with it and it was a great meal.
Nancy
Here are some strawberry recipes for Sue from North Carolina:
Strawberry Stuffed French Toast
1 8 oz. package cream cheese, softened
1/2 C. powdered sugar
1 T. vanilla extract
1/2 t. cinnamon
8 slices bread, white or whole wheat
3 cups strawberries, hulled and sliced
3 eggs, beaten
2 T. milk
4 T. butter, optional
2 T. powdered sugar, sifted
In a small bowl, combine the cream cheese, 1/2 cup powdered sugar, vanilla
extract and cinnamon; mix until smooth. Spread one side of each slice of
bread evenly with the cream cheese mixture. On the cream cheese side of
four slices of bread, layer with some sliced strawberries evenly over the
surface of each slice. Top each slice with a remaining slice of bread,
pressing the cream cheese side down onto the strawberries. Press together
gently to seal berries inside sandwich.
In a shallow bowl, combine the eggs and milk; mix well and set aside.
Preheat oven to 200°F. Spray a large baking sheet lightly with cooking
spray and place in oven. Spray a large non-stick skillet with cooking
spray or melt 1 tablespoon butter in skillet over medium-high heat.
Dip strawberry sandwiches into the egg mixture, turning to soak each side.
Place soaked sandwich in the hot skillet and cook on each side until
browned. Remove sandwich from skillet and place on baking sheet in warm
oven and repeat until all sandwiches are cooked.
Just before serving, cut each sandwich diagonally; top with remaining
strawberries and sprinkle with 2 tablespoons powdered sugar. Serve with
Warm Strawberry Syrup (see recipe below) or maple syrup. Serves four.
Warm Strawberry Syrup
1/2 C. maple syrup
2 T. orange juice or Grand Marnier
3/4 C. pureed strawberries
In a small saucepan, combine the maple syrup, orange juice and pureed
strawberries. Heat mixture over medium heat for 5 minutes or until
thickened slightly, stirring frequently. Serve while warm.
Strawberry Spread
1/2 cup butter, softened
1/4 cup strawberry preserves
1/4 tsp. lemon juice
Combine all ingredients in small bowl. Beat at medium speed until well
mixed (1 to 2 minutes).
Yield: 1/2 cup.
Creme Anglaise with Brown-sugared Strawberries
3 c. halved strawberries
1/3 c. packed brown sugar
1/4 c. granulated sugar
1/4 t. salt
2 large eggs
2 c. whole milk
1 t. vanilla extract
Fresh mint sprigs
Combine strawberries & brown sugar, let stand room temp. 30 min. Combine
granulated sugar, salt & eggs in large bowl, stirring well w/whisk. Heat
milk in small, heavy saucepan over med. hi heat to 180 or until tiny
bubbles form around edge (do not boil). Gradually add milk to egg mixture.
Stir constantly w/ whisk. Return milk mixture to pan, cook over med
lo heat 5 min. or until slightly thick & coats back of spoon, stirring
constantly. Remove from heat, stir in extracts. Serve warm or chilled over
strawberries.
Garnish w/ mint, if desired. Yield: 4 servings Cal. 270
(Source: Cooking Light) Athena in DE
Eileen the corrections to Milky Way Ice Cream recipe are:
MILKY WAY ICE CREAM
6 Milky Way candy bars
1 lb. marshmallows
Dash of salt
1 c. Eagle Brand sweetened condensed milk
1/2 gallon milk
Melt the candy bars and marshmallows in 1 cup milk. Add other
ingredients. Pour into ice cream freezer and freeze according to your ice
cream freezer. Makes 1 gallon.
Hi Nancy! Here's the recipe for the Eagle Brand Ice Cream that was
requested by Mary in CT.
1 can Regular or Low Fat Eagle Brand Sweetened Condensed Milk
2 Tbsp. vanilla extract
2 Cups Whipping Cream
Combine vanilla with Eagle Brand then fold in whipped cream. Pour into a
9x5 inch loaf pan or other container. Cover and freeze for 6 hours until
firm. From www.eaglebrand.com
I'd like to add something about making dog food for our beloved furry
friends. I have two dogs. One is a Neapolitan Mastiff named Beau who
weighs in at 185 lbs. and the other is an English Bullmastiff named Rosie
who is 80 lbs.. After reviewing recipe after recipe on this informative
newsletter, I came up with a way to make a stew that is great for the dogs
and added a few things that I learned from some of your readers which were
not toxic to add to my dogs' food.
In a huge cooking pot, I stew beef or chicken, at least two pounds at a
time in several cups of water and add a huge bag of baby carrots, mixed
vegetables (no broccoli!) and cook until the meat is tender. I add enough
brown rice to the stew until there is at least an inch of water over the
rice after stirring. I usually add about three cups of rice. I cover my
pot and cook that on a low flame for another 45 minutes and then remove
from the heat. I then add three to four cups of oatmeal, stirring it in to
absorb any left over liquid in the pot. I cover the pot and let it sit
until cooled. This basically gives me enough food for three feedings for
both dogs. This would probably make enough food for a week for smaller
dogs. My dogs really enjoy their meals lately. Oh and our Vet told us not
to add any salt at all to anything we make for our dogs.
I'd love to thank all of you who sent in dog food recipes in the recent
past and my dogs thank you, too!
Andee In Los Angeles
Re: (May 14 newsletter) I am just
wondering if anyone on this group can tell me what brand of stainless
steel cookware is the best. I am willing to pay a good price. Sue in ND
Sue I've had my VapoSeal cookware now for over two years and I like
it better than any I've ever owned before. My sister also ordered a set
and she's very well pleased with hers. I use the large covered skillet to
cook a roast on my cook top and they turn out fabulous every time. True,
this is one of the more expensive cookware sets but well worth it in my
opinion.
http://www.vaposeal.com/Order.html
Evelyn in Tennessee
I just want to thank all of the ladies who responded to to my request for
the mashed potato bake from Paula Dean. The next time I have a large
dinner party it will be on the table. Well maybe I will try it first .
Thanks Again ladies.
Carole with an "E" in Calgary
To Mary G. in CA (5/18/07). I am so glad you enjoyed the Chicken
Tenders! I have contemplated the "MAGIC" of Nancy's List many times. I
think what it does for me is - it lets me contact people all over the
world, that I would never meet (or hear of) otherwise. AND - though I
can't invite you to dinner, I can tell you what I WOULD have fixed and I
can sit down in Alabama and you in California and we have somehow touched
each other through what we are eating!! and all through NANCY!!! Amazing!
That gives me a real warm feeling.
Thank you, Nancy!
Here is a Strawberry Pie recipe for Sue in NC (5/18/07):
This is a recipe sent in by Jerri Lynn Miller back in 2001 to another
list. I have made it Oh, so many times since then. Mainly because it is
simple, quick to fix (though it takes some time to set), versatile and
GOOD! (I have also made it with the blueberries, but haven't made the
peach one.)
Fresh Strawberry Pie
1 pie crust (9 inch) -- baked and cooled
1 quart fresh strawberries -- sliced (helps speed it up to have them cold)
3 ounce box strawberry Jell-O
1/2 cup sugar
3 Tablespoons cornstarch
2 cups water
Cool Whip
Mix sugar, cornstarch and water together in a small saucepan. Bring to a
boil and cook over medium heat until thickened and bubbly THEN cook two
more minutes. Remove from heat and add Jell-O. Stir well. Add the
strawberries and stir to coat. Pour into the baked crust. Chill for
several hours until pie is set. Top with Cool Whip. (If there is too much
for the pie shell, just put it in a bowl and eat it like regular Jell-O.
Other variations: Blueberries and (I use Wild fruit mix Jell-O)
Peaches and Peach Jell-O
Barbara in AL
Good morning, Nancy and little furry ones,
For Gay who wanted Chicken Cacciatore recipe: This one is not TNT by me,
but it sure sounds good. You’ll have to make your own judgment on some of
the ingredients as this is the way I got it.
Chicken Cacciatore (Buca di Beppo) Copycat/Clone Recipe
1 Cut up Chicken
5 oz. red onions, sliced
1 oz. capers
7 oz. mushrooms, quartered
1 tsp. oregano
3 oz. sherry
16 oz. Marinara
3 oz. olive oil
2 oz. garlic
Garlic Mashed Potatoes
2 lbs Red Potatoes
1 lb Soft butter
5 oz. Romano Cheese
1 Tbsp. Oregano
3/4 Tbsp Salt
1/4 cup Chopped Garlic
Wash potatoes and boil until tender and soft. Place potatoes in mixer with
rest of ingredients and mix on low speed until potatoes are mashed.
1. Bake chicken in 360°F oven until cooked completely through and golden
brown in color. Meanwhile, in a large pan, heat olive oil. Add garlic,
onions, and mushrooms. Sauté until onions become tender.
Add capers, oregano and sherry. Once half the sherry has cooked out, add
the marinara sauce and reduce by a third. On a large platter, place a ring
of mashed potatoes. Place chicken on the potatoes. Top chicken with sauce.
Serve.
Bunnie in Parker, CO
Today
I have added another 5 days of recipes from the newsletter to the
alphabetical recipe index
for 2005.
I have added 7 days of recipes from the newsletter to the
April 2007 Alphabetical Index.
Can anyone tell me how to clean an awning, over the winter months
mine has gotten so dirty and really needs cleaned.
thanks, Sally in PA
Hi Nancy,
In the May 14th Newsletter, Marge in Mo was looking for the Starbucks Hot
Chocolate recipe. I found it at
www.topsecretrecipes.com. It
looks like the one that comes on the tin of cocoa to me. lol
Thought I might share an idea w/ the others that incorporates fun, food,
and education all in one...when my kids were younger, we had "Where in the
World are We THIS Week?" at our house. One family member would pick a
country they were interested in learning more about. Then we would check
out as many books as we could find at the library...anything from picture
books to history to fiction set in that country. Then, for the next week,
family members would read through those books whenever they had spare
time. We left the books in two locations...the coffee table in the family
room and in a basket in the "main" bathroom. lol Then, on Saturday night,
we had a complete dinner made up of a menu of typical foods served in that
country. Of course, that meant we had to do tons of research on the
Internet and improve our computer skills at the same time. Not to mention
the kitchen time! The kids learned a lot of their cooking skills due to
these dinners. Plus it was just plain fun. Our dinner conversation
revolved around our country of the week and what we had learned. It always
amazed me at how much we taught each other during that conversation around
the table. Sometimes there was so much interest in a country that we would
hold it over a second week and read more books and do a second dinner. It
was a lot of fun and educational too! My oldest daughter, who is now in
college, just wrote a paper about this family tradition as the one she
"treasures most". Made the school teacher in me weepy! Thought maybe some
of you parents out there might like to give this a try (or for that matter
grandparents too!)
Have a blessed day
Lisa (East Texas)
Nancy I thought since I was going to have a few recipes that I would do a
2nd email. Jan G. CA. in the newsletter 5/18 was wanting meat recipes.
This one she can cook ahead and on the day of the party she can put in the
Crock Pot/slow cooker letting it warm up. I have had this recipe for years
and the original one was cooked in the oven in foil in the oven. A few
years ago I tried it in the Crock Pot and it is just as good this way.
Susie's Roast Beef W/Green Beans
1 rump roast, any size that will fit in the Crock Roast
1 pkg. dry onion soup, Lipton is what I use
1 or 2 large cans, 28 oz., Blue Lake green beans
Put the roast in and put the green beans that have been drained in around
the roast. On top sprinkle the onion soup. If you are using the 2 cans
green beans drain one can completely and the 2nd can about ½ or so. Turn
on the Crock Pot and cook on low. When you are warming this up it will
also cook. You can serve this from the Crock Pot or some other way that
keeps it warm.
You could have egg salad sandwiches, cream cheese and cucumber sandwiches
from Paula Deen's show, shrimp salad made into sandwiches, fancy tuna fish
sandwiches, ham sandwiches and any other sandwich that you can think of.
Also you can put the sandwiches on different kinds of bread. You can also
use different cutouts to shape the sandwiches. You can also have meatballs
in BBQ sauce, grape jelly & chill sauce and apricot jam & French dressing
doing them in a Crock Pot. You can have potato salad with white ones,
potato salad with red potatoes, and Cracker Barrels potato casserole doing
the last one in the Crock Pot. You can have Cole Slaw going to
www.kraftfoods.com Crunchy Bacon
Coleslaw. You can have a Pea Salad, Spinach salad, or a fruit salad. You
can have BBQ Green Beans can do in a Crock Pot (I have with no problem) or
BBQ Lima Beans. The BBQ vegetables recipes are as follows:
BBQ Green Beans
4 slices bacon, finely cut
1/4 cup onions, chopped
1/2 cup catsup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1 quart beans, drained
Brown bacon and onion in skillet; add catsup, brown sugar and
Worcestershire sauce. Simmer 2 minutes. Place beans in casserole; pour
bacon mixture over top, but DO NOT STIR. Bake at 350º for 20 minutes.
BBQ Lime Beans (Only way I will eat this vegetable)
1, 15 oz., can Lima beans, drained
1/2 cup catsup
3 tablespoons Worcestershire sauce
1/3 to 1/2 cup onion, chopped
1 teaspoon mustard
1-1/2 teaspoon brown sugar, optional
Spray Pam in a casserole dish. Drained the Lima beans. Mix together the
catsup, Worcestershire sauce, onion, mustard and brown sugar. Put the Lima
beans in the casserole dish and pour sauce over the top. Bake for 35 to 45
minutes in a 350ºF. I like them mushy.
If you want warm food you may need to ask friends for the Crock Pots. Also
cake them to help you with the food if you are having to make a lot.
Friends are a good source of work power in the situation.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
Re: question about sundrop cake in the may 13 newsletter
Take Care God Bless, Vera from Ontario Canada
Hi Nancy,
This was in 5/18 issue. And in answer to the question what is sundrop? It
is a lemon flavored soft drink sort of like Mountain Dew.
Brenda/Alabama
This is the recipe for the Aebleskivers:
Abeleskiver (Danish Pancakes)
2 eggs, separated
2 cups low-fat buttermilk
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted
Vegetable oil
Powdered sugar
Beat the 2 egg whites in a medium-sized bowl until
stiff but not dry. Reserve.
Combine 2 egg yolks, buttermilk, flour, sugar, baking powder, baking soda,
salt, cardamom, vanilla extract, and melted butter in a bowl, and mix
until smooth.
Fold in the beaten egg whites.
Pour about 3/4 teaspoon oil into each round of an aebleskiver pan and heat
over medium-high heat on top of stove. Add a heaping tablespoon of the
batter, or
enough to fill each round about three-quarters full. When bubbly around
the edges, turn each round upside down with a long pick. Continue cooking,
turning frequently, until done, about 5 minutes. Sprinkle with powdered
sugar.
Judi
Hi, Alis from Washington State,
thanks so much for the butter cookie recipe. I'll make it later in
the day.
Have a nice day!
Marlyn
Nancy and Neighbors -
This is a simple little recipe that offers a variation to the usual fried
smoked pork chops. It makes a nice main course to accompany all the
vegetables that are coming in fresh picked from the garden.
SMOKED PORK CHOPS
Smoked pork chops (4)
2 tbsp. light brown sugar
2 tbsp. Dijon style mustard
4 tbsp. cider vinegar
Brown chops on both sides. Stir in sugar, mustard, vinegar and 1/4 cup
water. Bring to boil, reduce heat cover and simmer about 10 minutes or
until chops are well covered and hot.
Susanan in Louisiana
Italian Cucumber Salad
2 medium cucumbers, peeled & sliced
1 cup tomatoes halved & quartered (or smaller chunks if you prefer)
1 cup sliced red onions
1/2 chopped green peppers
1/2 cup Italian dressing
Black Pepper and Salt to taste
In a large bowl, combine all the ingredients; cover and refrigerate until
serving, serve with a slotted spoon.
Tona in Bama
Mini Pineapple Upside-Down Cupcakes
This is a great recipe to take to potlucks.
1 (20-ounce) can pineapple, crushed, chunks or tidbits
1/3 cup butter, melted
2/3 cup brown sugar, packed
24 maraschino cherries
18-19 ounce yellow cake mix
1/2 cup butter, melted and cooled or vegetable oil
3 eggs
water*
Preheat oven to 350 degrees. Grease 24 muffin cups. Drain canned
pineapple, reserving liquid in a glass measuring cup. Combine butter and
brown sugar. Evenly spoon mixture into muffin cups. Place one cherry in
the center of each cup. Top with 1 tablespoon pineapple. (If using
pineapple chunks or tidbits decoratively arrange pieces in each cup.)
Place cake mix and eggs in large bowl. To reserved pineapple juice *add
enough water to make a total of 1-1/3 cups of liquid. Pour liquid in bowl.
Beat for 30 seconds on low. Continue beating for an additional 2 minutes
on medium. Divide batter among muffin cups (non-stick). Bake for 20 to 25
minutes. Allow to rest in pan for 2 minutes and then invert onto serving
platter.
Tona in Bama
Re: Best and Easiest Macaroni and Cheese posted
April 28, 2007
by Jeane in PA
Best and Easiest Macaroni and Cheese
Preheat oven to 350°. Melt 3 tablespoons butter in a 3 quart baking dish
in the warm oven.
Add 2-1/2 cups dry macaroni and stir to coat.
Sprinkle 1/2 teaspoon salt and an 8 oz. package sharp shredded cheese over
macaroni and stir lightly.
Add 1 quart of milk over all. Do not stir. Do not cover while baking. Bake
1 hour (Mine took longer than 1 hour). Makes 2 quarts of macaroni.
The secret to this is to use sharp cheddar cheese.
Jeane in PA
Hi Nancy, in response to the Best Ever Macaroni, I tried , but
turned out very, very Dry. Would not make again. Love your letter.
Peggy in Ga.
Comment
I tried this recipe and it was rather dry as well. Next time I modified it
where I first cooked the macaroni on the stove and then mixed in the
cheese, 1/4 cup milk, one beaten egg, and a few crushed whole wheat Ritz
crackers. Put a little salt and pepper on it and baked it in the oven for
30 minutes. It was great.
If I were baking the macaroni in the oven as the original recipe stated I
would first cook the macaroni in the milk (or water + powdered milk) first
and then add the cheese the last 30 minutes. In my opinion the reason the
macaroni turned dry is because the adding the cheese at the beginning
would cause it to dry out while it is cooking.
Nancy
ABELSKIVER
2 c. buttermilk
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
3 eggs
2 tbsp. sugar
Beat egg yolks; add sugar, salt and milk. Add the remaining ingredients
that have been sifted together. Last, fold in stiffly beaten egg whites.
Place small amount of liquid shortening in each cup ofpan. Fill 2/3 full.
Cook until starts to set, turn carefully with a crochet hook and finish
baking other side. Optional, may put a dab of applesauce in the middle of
each. Serve with pancake syrup.
Sharon
Hi Nancy I hope all is well with you and furry assistants. Judith in
Piedmont, OH asked for Rhubarb recipes in the May 14th newsletter. Here
are a few of mine. In fact I made the first one 2 days ago and it
disappeared faster then it took me to make it. LOL.
Betty in Canada
Rhubarb Bread Crisp
6 slices bread
2 tablespoons butter or margarine
10 tablespoons sugar
1/2 teaspoon cinnamon
4 full cups, fresh or frozen, rhubarb (if frozen thaw before using)
2 tablespoons butter or margarine
2 teaspoons sugar
Spread each slice of bread with the first 2 tablespoons of butter (I
usually use a little more as I wish to make sure each slice is fully
covered). Cut bread into cubes.
Combine the 10 tablespoons of sugar with the cinnamon. Cut fresh rhubarb
into 1/2-inch pieces (about 3 cm).
In a greased baking dish, about 1-1/2 to 2 quarts, layer 1/2 the rhubarb,
1/2 the bread cubes and 1/2 cinnamon-sugar mixture. Repeat layers.
Dot top with the last 2 tablespoon butter and sprinkle with the teaspoon
sugar. Cover and bake in a preheated 375ºF oven for 15 minutes, uncover
and bake for 20 minutes more.
This recipe may be cut in half, and then the last baking time should be
another 15 minutes instead of the 20.
Rhubarb Crumble
Crumble Topping:-
3 oz unsalted butter
6 oz flour
pinch of salt
2 tbs demerara sugar
2 tbs rolled oats
Filling:-
3-4 stalks of rhubarb, cut into 3/4" pieces
3-4 tbs sugar (this can be brown if you like)
Optional - 1 tsp ground ginger
Place the rhubarb into a buttered ovenproof dish.
Sprinkle the sugar over, and the ginger if used.
For the crumble, rub the butter into the flour and salt until it resembles
fine bread crumbs. Add the sugar and oats. Sprinkle over the rhubarb.
Bake at 180ºC (about 375ºF) for about 20 minutes until the top is golden
brown and the rhubarb is cooked.
Rhubarb Pudding
This is a dessert my mother used to make frequently. It is basically a
bread pudding with rhubarb layers.
Wash rhubarb (do not peel) and cut in half in pieces to fill 2 cups. Dice
2 cups stale bread. Sprinkle a layer of bread in the bottom of a baking
dish, place little bits of butter over it. Then a layer of rhubarb,
sprinkle lavishly with sugar and a little nutmeg. Continue layers until
dish is full, having top layer bread.
Separate 2 eggs, beat yolks; add 1 cup sugar, 2 cups milk. Pour over
pudding. Bake 1 hour in a preheated 350ºF to 375ºF (depending on your
oven).
When baked, beat whites of eggs, add 1 tablespoon sugar and brown in oven
until golden brown.
Rhubarb Custard Pie
2-1/2 cups cut rhubarb
2 eggs, separated
1 cup sugar
3 tablespoons flour
1 tablespoon butter
1 tablespoon sugar for meringue
Line pie plate with pastry.
Wash the rhubarb and cut into 1/2" pieces, dredge with flour until quite
white.
Mix sugar, rhubarb and egg yolks together and place in pastry shell. Dot
with butter. Bake at 450ºF for 10 minutes and then at 375ºF for 30
minutes. When the filling is set, spread meringue over top.
Meringue:- 2 egg whites beaten stiff and fold in the 1 tablespoon sugar.
Return to oven and brown the meringue at 350ºF for about 8 minutes.
Rhubarb Crumble Pie
1/2 cup melted butter,
1/2 cup flour,
1-1/2 cup rolled oats.
1-1/2 tbsps. flour,
2/3 cup brown sugar,
3 cups raw rhubarb,
1/2 cup white sugar.
Combine melted butter, rolled oats, 1/2 cup flour and brown sugar. Firmly
press 3/4 of mixture into a 9-inch pie plate. Cover with rhubarb. Combine
the 1/2 cup white sugar and 1-1/2 tbsps flour, sprinkle over rhubarb, then
top with remaining crumbs. Bake for 45 minutes in a 350ºF oven. Serve
topped with cream if desired.
RHUBARB PIE
Preheat oven to 450ºF.
Have pastry ready for a 9-inch 2 crust pie.
Mix together:-
1 to 1-1/2 cups granulated sugar
1/3 cup all-purpose flour
Combine with:- 4 cups rhubarb (cut into about 1-inch pieces).
Turn into pie plate lined with bottom crust.
Top with 1 tablespoon butter or margarine.
Cover with top crust. Seal and flute edges, slit or prick the top.
Bake in preheated 450ºF oven for 15 minutes, then reduce heat to 350ºF and
bake for another 40 to 45 minutes OR until fruit is tender and bubbly in
the center.
Grandma and mom baked in the oven of a coal or wood stove so they baked it
usually at about 400ºF for an hour or a little more. You could also do
this in an electric or gas oven if you wished. The first temperature is
what I experimented and came up with.
Rhubarb Juice
This beverage is Non-Alcoholic.
2-1/2 pounds Rhubarb
2 quarts water
1-1/4 cup sugar
Juice of 2 lemons
Juice of 1 orange
4 whole cloves
Cut rhubarb and stew in simmering water, strain through cheesecloth. Add
sugar, lemon juice, orange juice and cloves. Refrigerate and serve cold.
Betty's Place
It's Rhubarb season!
For all those that are looking for recipes, growing instructions, etc.
Here's a site that will give you more info than you ever imagined.
http://www.rhubarbinfo.com
gramaj
More rhubarb desserts from my file and looks like these were previously
posted here in Nancyland.
Bette~Indiana
Strawberry Rhubarb Squares
1 c. packed brown sugar
1/2 c. margarine
1/4 c. shortening
2 c. Bisquick
1-1/2 c. quick oats
1 pkg. (16 oz.) frozen sliced strawberries or 1 c. fresh
1 pkg. (16 oz.) frozen rhubarb, thawed & well drained or 2 1/2 c. fresh
1 c. sugar
1/4 c. Bisquick
1 egg
Heat oven to 375 degrees. Grease square pan, 9 x 9 x 2 inch. Mix brown
sugar, margarine and shortening until well blended. Stir in 2 cups baking
mix and the oats until crumbly. Press half of the crumbly mixture in the
pan. Bake until set, about 10 minutes. Mix rhubarb, strawberries, sugar,
1/4 cup baking mix and the egg in 2 quart pan. Heat over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir 30
seconds, if using frozen fruit, about 2 minutes if using fresh fruit.
Spread over baked layer. Sprinkle remaining crumbly mixture over top,
press gently. Bake 30 minutes. Serve with ice cream or whipped cream.
Sour Cream Rhubarb Squares
1/2 cup sugar
1 tablespoon butter or margarine, melted
1 1/2 cup brown sugar, packed
1 egg
1 teaspoon baking soda
1 cup sour cream
1/2 cup chopped walnuts
1 teaspoon cinnamon
1/2 cup margarine or butter
2 cups flour
1/2 teaspoon salt
1-1/2 cups chopped rhubarb
Preheat oven to 350 degrees. Grease and flour 13x9x2 pan. Mix sugar, nuts,
melted butter and cinnamon until crumbly and set aside.
In a separate bowl, cream together brown sugar, butter and egg. Add flour,
soda and salt to creamed mixture alternately with sour cream. Lastly, stir
in rhubarb. Pour mixture into pan and sprinkle with reserved topping. Bake
at 350 degrees for 45-50 minutes. Cut in squares and serve warm or cool.
Rhubarb Stir Cake
1/4 cup butter, softened
1 1/2 cup brown sugar, packed
1 egg
1 tablespoon vanilla
2 1/3 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
4 cups chopped rhubarb
1/3 cup sugar
1/2 teaspoon nutmeg
In a large bowl, cream together butter or margarine and brown sugar. Beat
in egg and vanilla. Mix together flour, baking soda and salt; gradually
stir into butter mixture. Fold in sour cream and rhubarb. Spoon batter
into greased 9x13 baking pan. Stir together sugar and nutmeg; sprinkle
over batter. Bake at 350 degrees for 40 minutes or until tester comes out
clean.
This is for Eileen Simi Valley, Ca
My Mother would make these once a week when I was growing up..usually on
Sunday when we had company. We called them "Ebleshiver's, either
name is correct.
2 c. all purpose flour
2 T. sugar
2 T. butter
1 tsp. baking soda
2 c. buttermilk
1 tsp. baking powder
3 eggs, separated
1 tsp. salt
In medium bowl beat egg whites until stiff peaks form; set aside. In large
bowl beat egg yolks and sugar until well blended. Add flour, butter,
buttermilk. baking soda and salt. Beat until smooth. Fold in egg whites
until well blended. Heat Ebleshiver pan over medium heat until drops of
water sizzle. Using about 1 tablespoon butter, fill greased cups in pan
about half full. Cook until lightly brown on bottom (2 to 3 minutes). Turn
with fork. Continue cooking until browned (2 to 3 minutes). Balls are done
when wooded toothpick comes out clean. Roll in sugar. Serve hot. Makes 35
balls.
Mother had a cast iron Ebbleshiver pan, don't think you will find a cast
iron one today. I have seen these pans sold on the internet. Hope this
helps.
Trish in Fl
For Grace from AL
Via gramaj
Copycat Crispy Green Bean Fries(Tgi Friday's) Recipe #191793
Green beans, coated with yummy breadcrumbs, fried till golden brown and
served with
creamy wasabi dippiing sauce, hungry yet? Adapted from Secret Recipes.
by Sharon123
4 servings
Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumbers, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper
Green Beans
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6-8 ounced fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil
Combine dip ingredients in blender. Blend until smooth.
Place in bowl; cover and chill till ready to use. Dip will thicken as it
chills.
Place beans in the broth. Bring to a boil and cook 15 minutes, then place
in cold water to stop cooking process. Mix beaten egg with milk in a
shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine
bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic
powder into a third bowl.
Take a handful of beans out of the water and shake off excess liquid. Coat
the beans with the flour, shaking to remove excess flour. Dip the beans,
one at a time, into egg/milk mixture, then dip in breadcrumb mixture.
Place the beans on a plate until all are coated. Heat the shortening or
oil to 350*F in a heavy skillet (or use deep fryer). Use enough to cover
the beans, about 1 1/2 inches. Fry until golden brown, about 1-1/2
minutes. Drain on paper towels. To serve, place on a large platter and
serve with the wasabi cucumber ranch dip. Enjoy!
http://www.recipezaar.com/19179
In the May 18 Newsletter, Sue from North Carolina asked for strawberry
recipes.
This is a TNT excellent fresh strawberry pie. Since the pie is not baked,
the strawberries
taste just like fresh-picked!
Big Boy Pie Copycat/Clone Recipe
Prepared baked pie shell. Cool.
Fill with about 1 quart strawberries, halved or sliced.
Cook until thick stirring constantly:
3/4 c. sugar
3/4 c. water
2 tbsp. cornstarch
Cool slightly. Add 1 package, dry, Strawberry Jell-O. Cool. Pour over
strawberries. Chill. Top with whipped cream or Cool Whip. May also be made
with raspberries and raspberry Jell-O. OR cherries (uncooked) and cherry
Jell-O.
Mary Alyce, WI
