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name of recipe and number of servings. Remember to include your name
within the message as well.
Hi All,
Evelyn in AL (5/20/07), how do you make cornbread balls in your
Aebleskiver pan? Do you just use a regular cornbread mix or have your own
recipe? I want to try doing it - sounds good!
Carolyn in Los Banos, CA
This is for Karen, SW Arkansas.
I think Nancy's suggestion is a good one for finding your
Blackberry
recipes. But if you still want Amish ones, let me know what type you are
looking for. Pies, cakes, jams/jellies. I will be more than glad to help.
Susie in Missouri Ozarks
In response to TeaHag in Upstate NY , this TNT recipe is from generations
ago. Also was made every day for the local restaurants in Bird-In-Hand, Pa.
There are two types of Shoo Fly Pie. The one you mentioned that is a drier
type and the one we like to call Gooey Shoo Fly. Here it is ... enjoy.
Gooey Shoo Fly Pie
Crumb Mixture:
2 c. flour
1/2 tsp. nutmeg
3/4 c. brown sugar
1/3 c. butter
1 tsp cinnamon
1/2 tsp. nutmeg
Syrup Mixture
1 c. molasses
1/2 c. brown sugar
2 eggs
1 c. hot water
1 tsp baking soda, dissolved in the hot water
Combine all ingredients, mixing well. Set aside.
Have 2 unbaked pie shells ready(homemade or store bought). Pour 1/4 of
syrup into each pie shell, then add 1/4 of crumbs. Repeat the layering.
Bake for 10 minutes at 400 degrees, then reduce heat to 350 degrees and
finish baking for 50 minutes.
Susie in Missouri Ozarks
Tona was asking what cupcake liners to use for the mini upsidedown
pineapple cupcakes, I use the silicone cups and they work great. They
would not get wet like the paper one's.
Fran in Seguin, Texas
I make a Goulash similar to the one submitted by Joan, San Antonio, Texas
in the May 22 Newsletter.
Sometimes for a menu change, I omit the pasta, make some mashed potatoes,
cover the Goulash with the mashed potatoes and dot with butter,
before baking. This is oh-so good. I always make my own mashed potatoes
and have not tried this with instant mashed potatoes but they may work ??
Mary Alyce in WI
In response to the May 21th newsletter, someone (no name submitted) asked
about ways to eat radishes. I have cooked whole red radishes and added
salt, pepper, and butter or any seasoning you prefer. Eat as a hot
vegetable ... delicious.
Jeanne East Berlin PA
Hello Nancy:
Hope this email finds you well today. I have loved looking at all the
wonderful recipes that you work so hard to get online for all of us to
enjoy.
Today I have a question for the readers, it's a search and find mission I
am on! I was wondering if anyone out there may have any idea as to where I
might be able to purchase a bundt cake pan made from cast iron? I love
baking and am considering do so as a small business. Would love to
purchase one if possible.
Please help if you can.
Sincerely, Mary T. St. Louis
Hi Nancy! I'd like to offer the simple recipe for Sun Tea to Vickie in MO
who requested info about Ice Tea Makers. Vickie, we make "Refrigerator
Tea" here instead of using an electrical device to brew our tea. With this
very simple recipe, you can have a tea concentrate available to you all
summer for your ice tea drinks. Fill a container with at least one quart
of water then add 6 tea bags and let it sit in your refrigerator
overnight. I usually use a plastic gallon milk container and use 10 tea
bags. When you're ready for your ice tea drink, just pour the concentrated
tea over ice and serve. Its great!
I used to make "Sun Tea" until we read that bacteria can grow in the
sun-heated tea. Here's a web site with info on the dangers of Sun Tea.
Bacteria in Sun Tea Risk
http://www.snopes.com/food/prepare/suntea.asp
This web site also has the same recipe which we use at the bottom of the
info page for the refrigerated tea. If you make a new batch of tea
nightly, you'll have ice tea available for your convenience all Summer!
Andee In L.A.
Remember to refresh the index for the latest recipes. Hold
down the F5 key and the ENTER key at the same time
to refresh the page to show all the recipes.
More new recipes has been added today to
2005 Alphabetical
Recipe Index
More new recipes have been added today to
May 2007 Alphabetical Recipe Index
To anyone wanting a simple low sugar dessert, here is one I make for hubby
who is diabetic.
Low Sugar Dessert
1 small box sugar-free jello- I use orange
Disolve in 1 cup boiling water, stirring well and let cool a little.
Add 1 8oz. Cool Whip, I use a wire whip.
Then add a small drained can mandarin oranges.
pour into dessert glasses or whatever you like and chill for an hour or so
till set.
You can substitute most any fruits and flavors and decorate with fruit or
more CoolWhip.
Sybil in Florida
For Karen (5/22):
Gingered Beans and Rice
1-1/3 c. dry Navy Beans, cooked & drained: or 2 cans (15-1/2 oz),
drained & rinsed
2 c. dry, long-cooking white rice ( do not cook first)
5 c. water
1 pkg. dry onion soup mix
1/2 t. ginger
Combine all ingredients & place in large (4 qt) greased casserole. Bake
325 - 1 hr.
No-work Bean Meatloaf
2/3 c. dry Navy beans, cooked
1 lb. lean ground beef
1 c. catsup
1/2 c. saltine cracker crumbs or bread crumbs
Mix all ingredients together well.
Put mixture in bread pan- or, shape into loaf & place in shallow
baking dish.
Bake 350 for 45 min. Serve w/cooked rice. Leftover makes great sandwiches,
cold or hot. (Source: Michigan Bean Commission)
In reference to peanut butter: For those on special diets there is
nothing better than PB2 which has 75% less fat, no cholesterol & 1 g sugar
in 2 T
and can be ordered from Bell Plantations.
Athena in DE
A Different Jalapeno Popper
Fresh Jalapenos
Soft cream cheese
Bacon, cut slice in half
Cut jalapenos in half lengthwise and clean out ribs and seeds . Spoon
cream cheese into pepper half and wrap with half slice of bacon. Grill or
bake until bacon is done. Grilled is best, but baked is almost as good.
Dawn in SW GA
Nancy,
Thank you for all you do for us.!!!!!!!! I am looking for a cookie
recipe that my Mother use to make for us. It is a cookie, but it is also a
biscuit, It is round and not very high, the same shape as a biscuit. It is
sweet but not real sweet like some cookies. I think it was called a "tea
biscuit" that is not what my Mother
called it. But I can't remember what Mom called them. She and Dad are in
Heaven now so I can't ask her.
If anyone knows what I am talking about and has a recipe, you sure would
make 5 grown women happy. We miss our parents and would love to have that
recipe to pass along to their grandchildren. You never think of those
things until it is too late. Thanks to All.
Judy Jones Conroe, Texas
This is for Vic in Tn. who was asking about a recipe for Bleu Cheese
Dressing. This recipe is my sister-in-laws and is the best I have ever
eaten. It's one recipe that I have NEVER made a single change to.
Mary Ellen's Bleu Cheese Dressing
1 (4oz.) pkg bleu cheese crumbles (ok, sometimes I do add two packages!)
2 cups sour cream
1 1/2 cups mayonaisse (NOT Miracle Whip)
1/2 tsp. lemon juice
1/2 tsp. garlic powder
2 Tblsp. finely chopped onion
1/2 tsp. sugar
salt and pepper to taste
Mix all together and let set a day for the flavors to meld. I have tried
this using the fat free and low fat mayo and sour cream, and although the
flavor is the same, it has a tendency to get runny. And I do not like my
bleu cheese dressing runny, so I just suffer and eat the fat and all! My
Dad always like Mom's dressing until he ate this one, then she had to
start making it for him. Enjoy!
Kathy Clark in SW Kansas
Dear Nancy,
Long before I was fortunate enough to find this
really awesome web-site, I would sit and search the
web looking for free printable recipes. One place for
lots of them is fooddownunder. There are recipes from
countries everywhere. It's okay if that is all you
want.
At fooddownunder in the search section I typed in Blue Cheese Salad
Dressing and found "Big Boy's Blue Cheese Salad Dressing". for Vic in Tn.
For Dee in Ontario I found several recipes for cheese blintzes, also by
the same method, at fooddownunder. There was only one recipe for homemade
bagels at fooddownunder. It is called "Authentic New York Homemade
Bagels".
I searched www.splenda.com for fruit pie recipes and found several, but, I am
sorry to say, none containing Jell-O. I hope Dee in SIL can still find
something there.
For Sue, I found lots of Jell-O salad recipes at
www.recipezaar.com. I don't know if
they are low-carb.
Nancy, you and your family, friends, and staff have my best wishes and
earnest prayers in your behalf. I send the same to all the Nancy's Kitchen
members, now and always.
Irma in San Antonio
This recipe requires no specific amounts, just to your oiking.
Tasty Supper Skillet
1 lb lean ground beef
Southern hash brown potatoes (the kind with nothing added to the bag)
Chopped onion
Ranch peppercorn dressing
Brown beef in a large skillet. Add potatoes and onions. When potatoes are
tender, pour on salad dressing. I used half a cup last night but think I
would prefer a little more.
grannym IL
I am looking for a recipe for Cracker Barrel's "apple dumpling".
Hope some out there can help me.
Thanks! Sue
This is a good breakfast recipe for (2).
Nonstick cooking spray
2 slices bread
1/4 C diced cooked ham or bacon
3 Tbs. shredded cheddar cheese
2 eggs
1/3 C milk
Dash black pepper
Lightly coat a 16 to 20 oz casserole with cooking spray. Tear bread into
bite-size pieces; place half of bread in the prepared dish. Sprinkle ham
and cheese over bread. Top with the remaining torn bread. In a small bowl
beat together eggs, milk, and pepper. Pour egg mixture evenly over bread;
press bread with the back of a spoon to be sure it is completely
moistened. Cover and refrigerate for 2 to 24 hrs. Bake in a 325 degree
oven about 30 minutes or until a knife inserted near center comes out
clean. Let stand for 10 minutes before serving.
Mini in Texas
In response to Vicki in Mo's question about an ice tea maker. we use our
regular coffee maker, just put the tea bags where you would put the
coffee, don't need a filter. for a gallon of tea, we use 4 family size tea
bags, a whole container of water, run that thru, mix about a cup or so of
sugar, then finish filling the pitcher with water. we make at least a
gallon of tea each and every day this way. hope this helps. Nedra in VA
For Darlene in Indiana
On May 22 you posted a recipe from a Hometown Cooking Book. My question -
is this is a cookbook or a magazine? Used to be a wonderful magazine out
called Hometown Cooking - featured 5-6 different towns, pictures of the
town and recipes supplied by town's cooks. It was the size of the little
cook books they sell at the check out line in supermarkets.
I am wondering if this is the same and they are back in business? Or is it
a cookbook? It almost broke my heart when they quit publishing - it was so
good.
Rosemarie in Kansas City
Is it possible to make a fruit crisp in the microwave? I haven't
been able to find any good recipes for such and in the heat of the
summer, i don't like to turn on the oven.
Thanks, Judy
Thank you Jeannie in Tx. for the bagel recipe.Last week someone wanted
the recipe for making whipped cream from coffee whitener.
Whipping Cream
Add two part by volume of coffee whitener to one part cold milk. Sugar and
vanilla may be added to suit taste.Mix on low speed until powder and milk
are mixed.Whip on high speed until stiff approximately 5-7 minutes.
Dee in Ontario
RE: I want to try the mini pineapple upside-down cupcakes sent in by Tona
in Bama on May 19th. What I need to know is why couldn't the cupcakes be
baked in cupcake papers when taking them to a family gathering? Really
enjoy recipes and all your work! Sandie, Lincoln, NE
Could you use the silicone muffin cups?
Lora
Nancy, this is for Vic in Tn. who requested in the May 21 issue, a recipe
for Blue Cheese Dressing. I may have sent this in before, because it is
such a great
recipe, but in case not, here it is again. You will really love this
recipe , I have never used any other since first using this one. ( I like
to use Roquefort Cheese and the 4 Tbls. lemon juice and I always use
Hellman's Mayo.)
Special Blue Cheese Dressing
4 oz. crumbled blue cheese reserved
3-4 Tbls. lemon juice (depending on your tastes preferences)
1 tsp. celery salt
1 clove minced garlic
1 tsp. grated onion
1 pint sour cream
1 pint mayonnaise
mix lemon juice, celery salt, garlic and onion together and slowly add
blue cheese, leaving large chunks. Fold in 1 pint sour cream and one pint
mayonnaise.
Place in a quart jar, in the fridge and use within a month. It is delish!!
Laurine in NNY
Nancy,
I just wanted to tell gramaj we fixed the Crispy Green Bean Fries today.
They were as good as TGIFridays.
This recipe is certainly a keeper. Thanks again.
Grace from Alabama
Macaroni and Cheese Casserole
8 oz. elbow macaroni
3 tablespoons butter
1/2 lb. Longhorn or mild Cheddar cheese, grated
1 can ( 7 oz. ) light beer
1 teaspoon sugar
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
1/4 teaspoon seasoned pepper (I use Mrs. Dash)
1/2 teaspoon Worcestershire sauce
1-1/2 teaspoons seasoned salt( I use Lawry's)
!/4 cup soft bread crumbs
Cook macaroni, drain and add 2 tablespoons butter and most of the cheese.
Mix next 6 ingredients and 1 teaspoon seasoned salt. Pour over macaroni
and cheese and mix well. Put in shallow 1-1/2 quart baking dish. Mix
crumbs and remaining butter and salt and sprinkle on top. Sprinkle with
remaining cheese and bake in preheated 350 degree oven 45 minutes, or
until browned and bubbly. Makes 4 servings. ( I have doubled this recipe
many times.
Sue
For Dee in SIL who wants to know if the Cook's Choice Bowl Maker can be
bought other than online, as Nancy said you can call Cook's Choice and
order it directly from them. The bowl maker is also available at Dillard's
right now. It will be in Bed Bath & Beyond, Kohls, and Linen & Things
soon. You might want to call your local Dillard's to see if they have it.
And for Maria in Virginia, please remember that it isn't just sugar a
diabetic needs to use with caution. Fat and proteins affect our blood
glucose but the biggest culprit is carbohydrates, especially the simple
ones as are in sugar. Going sugar free will help with carb control but
white flour isn't good for blood sugar so you might play with using whole
wheat or a combination of whole wheat and soy for baking and cooking.
That's what I do and it definitely helps with the blood sugar control. I
really limit potatoes, corn, white flour, sugar, and anything else starchy
to help me keep that blood glucose in line. I test frequently, too.
I often adapt recipes, too. A great example is Tona in Bama's Chocolate
Chewies recipe in the May 21st newsletter. Here are the changes I made to
it so that it has less impact on blood sugar: rather than 1 1/3 cups sugar
I used 1/2 cup sugar and 1/2 cup Splenda. And rather than use all purpose
flour, I used whole wheat. And since I really don't like the chocolate
chips that aren't made with sugar, I used the 'real' chocolate chips but I
used about 6 oz of them and increased the cocoa to one cup. The finished
product is still tasty but won't spike my blood sugar as much as the
original recipe.
Of course, moderation is called for. Even if something is lower in sugar
or even sugar free, eating too much can spike the blood sugar.
Here are a few recipes I really like for when I crave something yummy.
They're all very good and satisfy the sweet tooth.
If I'm in a hurry I just heat some cream cheese in the microwave, stir it
well and add a little Splenda and vanilla or a tablespoon of instant sugar
free jello (not prepared). Mix it well and it makes a great treat. So does
cottage cheese mixed with the jello or Splenda and vanilla.
Panna Cotta
1 envelope unflavored gelatin
2 Tbsp cold water
3 cups whipping cream
1/3 cup Splenda
1/2 tsp vanilla extract
Put water in a small dish and sprinkle gelatin over it to soften. Set
aside. In a large saucepan, bring cream just to boiling. Remove pan from
heat and stir in Splenda, gelatin mixture and vanilla extract. Divide into
8 1/2-cup dishes, or pour total mixture into a pan. Cool to room
temperature. Cover with plastic wrap and chill in refrigerator at least 4
hours.
Makes 8 servings. 3 grams of carbs per serving.
Raspberry Clouds
1 stick butter, softened
1 8 oz pkg cream cheese, softened
l/4 c Splenda
2 tbsp Sugar free raspberry jello
Beat all together with electric mixer til nice and soft and fluffy. Drop
by teaspoonful on cookie sheet (no spray needed) and place tray in freezer
for a couple of hours. YUM!! Makes about 2 dozen.
More recipes will be posted in Friday's newsletter.
Denise www.Cookschoice.com
For Dee in SIL:
Here are a strawberry pie recipe that use sugar free Jell-O. I have never
made it but I think the diet ginger ale sounds interesting for a little
bit different taste. I think if I was making it I would use a regular pre
baked pie crust instead of a graham cracker crust. If you make this let me
know what you think of it.
Strawberry Diet Pie
GRAHAM CRACKER CRUST:
1 1/4 c. Graham Crackers
1/2 pkg. Sweet n Low
1/3 c. melted margarine
FILLING:
1 box sugar free strawberry Jell-O
1 c. diet ginger ale
1 tbsp. corn starch
3 c. sliced strawberries, no sugar added
CRUST; Mix crust ingredients and press into 8 or 9 inch pie plate.
FILLING: Mix together and bring to a boil: Jell-O, ginger ale, and corn
starch. Pour into bowl. Mix strawberries into Jell-O. After mixture is
cooled pour into crust and refrigerate.
And for Vic in TN:
Here is a Blue Cheese Dressing recipe I have been making for years. It is
a thick salad dressing and very easy to make. I also like to use it as a
dip for raw veggies or spread in on my hamburgers. Hope you like it.
Blue Cheese Dressing
1 pt. real mayonnaise
1 tsp. dry Italian salad dressing mix
4 oz. blue cheese, crumbled
2 tsp. oil
1 tsp. sugar
1 tsp. vinegar
Seasoned salt to taste
Dash of salt
Pepper to taste
Combine all and mix well. Use only real mayonnaise. Do not use low fat or
light mayonnaise. Do not substitute Miracle Whip for mayonnaise. Chill
several hours before serving.
Terese in South Dakota
I would like to say thanks to Madelyn of AR (5/20/07 Newsletter) for her
tip
about using almond extract in berry pies. Sounds good! I plan to try it
the
next time I make one.
For Vic in TN who wanted Bleu Cheese Dressing recipes, here is one that
was
given to me in Hawaii years ago and has been my primary recipe (until
calories got to be a problem).
Bleu Cheese Dressing
4 ounces bleu cheese, crumbled
1 pint mayonnaise
1/2 cup buttermilk
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1 small clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon A-1 sauce
1/4 teaspoon salt (optional - use if needed)
Combine ingredients. Mix well and, refrigerate. Let age 24 hours.
Here's one that's different:
Bleu Cheese Dressing
2 cups sour cream
4 green onions, chopped fine
4 Tbsp mayonnaise
4 Tblsp lemon juice
1 cup crumbled Bleu cheese
Salt and pepper to taste
Combine ingredients, blending well. Refrigerate for several hours. Makes
approximately 10 servings.
and - easier on the waistline:
Easy Bleu Cheese Dressing
3/4 cup buttermilk, fat-free
1/4 cup sour cream, fat-free
1/4 cup mayonnaise, low fat
1 teaspoon Worcestershire sauce
1/4 cup bleu cheese crumbles
cracked black pepper, to taste
Combine all ingredients in a food processor or blender and pulse until
semi-smooth.
Barbara in AL
I enjoy you site very much, you do a great job! I am looking for a
recipe for taco sauce that my mother made with Red Japanese peppers,
garlic, salt, tomato sauce. She passed away two years ago and I didn't get
her exact amounts.
Judy
Macaroni Salad
1 (12 0z) pkg. salad macaroni [little round]
2 Tablespoons lemon juice
! tablespoon accent
4 Tablespoon salad oil
1 1/2 cup chopped celery fine
2 1/4 oz can minced ripe olives
1 medium bell pepper chopped fine
1 small can chopped pimento
1 med. onion chopped fine
1 pint mayonnaise salt and pepper to taste
Cook macaroni drain mix lemon juice with mayonnaise and refrigerate over
night next day add other ingredients mix well. Will keep several days.
Janie
Hi Nancy, well I am looking for a recipe and I know this is the place
to come... Sooooooooo, here is what I need. I am looking for a cake recipe
that has about 7-10 THIN layers, and a thin chocolate icing to spread
between and on top of the layers. All the recipes will be greatly
appreciated. Thanks for this wonderful site. Love it.
Linda NM
Any Lo Mein Lovers out there ?? I love this dish & would love to have any
TNT easy recipes that may include veggies or meat.
Thanks! Sally in NH
Hello everyone-
I am looking for a new summer pasta recipe. Something with
cantaloupe. My family really likes that combination of pasta and
cantaloupe. Had a good salad at a pot luck, but don't know who brought it.
Lisa
Hi Nancy and Neighbors -
I got this recipe out of an older issue of Simple Cooking and it is really
good. Have used it for several occasions and never have any left. Thought
someone might like to try it.
Spicy Stuffed Mushrooms (Simple and Delicious)
1/2-lb bulk spicy pork sausage
24 large fresh mushrooms
1/2-cup chopped green onions
1/4-cup minced garlic
1/4-cup butter
1-cup seasoned breadcrumbs
1-cup shredded Pepper Jack Cheese (divided)
Cook down the sausage and drain. Remove stems from the mushrooms and
finely chop; set caps aside. Saute the stems, onions and garlic in butter
for 4-5 minutes. Stir in the sausage, bread crumbs and half of the cheese.
Spoon about 2-tbspn into each mushroom cap - place on a foil lined baking
sheet and sprinkle with remaining cheese. Bake at 350° for 20-25 minutes.
Makes 2-dozen.
Susanna in Louisiana
Hello Nancy,
Love your site, and all your hard work. Could you or your readers, please
help me find a recipes, for a friend of mine. She is looking
for a recipe for "fry cakes", they are made with yeast and are fried. She
describes them as a chewy type donut??? Wwould anyone know the recipe?
Marie
Spiced Cranberry Bread
1/2 c. brown sugar
1 egg
1 c. milk
3 c. Bisquick
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. cranberries, chopped
3/4 c. nuts, chopped
Preheat oven to 350 degrees. In large bowl, combine brown sugar, egg and
milk. With spoon beat in Bisquick, cinnamon and nutmeg until mixture is
very thick and almost smooth. Fold in cranberries and nuts. Spoon mixture
into well greased loaf pan. Bake 1 hour. Remove from pan, cool, and wrap
and store.
Strawberry Sour Cream Bread
2-1/3 c. Bisquick
3/4 c. sugar
1/3 c. sour cream
1/4 c. vegetable oil
1-1/2 tsp. cinnamon
2 tsp. vanilla
3 eggs
1/2 c. chopped nuts
1 c. chopped strawberries
Mix all but berries and nuts. Beat 50 strokes by hand. Stir in berries and
nuts. Pour in greased and floured loaf pan. Bake at 350 degrees for 50 to
60 minutes or until toothpick inserted in center comes out clean. Cool 5
minutes and remove from pan.
Linda in NM
Herb Baked Salmon
Vegetable oil spray
3/4 lb. salmon filet
1 T dijon mustard
1/4 C fresh parsley, chopped
1 t dried oregano
1/2 t dried thyme
1/2 C plain bread crumbs
Salt and pepper to taste
1 egg white
Preheat oven to 350. Line a baking with foil and spray with vegetable
spray. Wash salmon, pat dry and spread mustard over the top. Mix parsley,
oregano, thyme and bread crumbs together. Season with salt and pepper.
Blend in egg white to bind mixture.
Spread over mustard on salmon., Bake in over for 20 minutes for filet that
is 1" thick; 5 minutes longer if it is 2". It should flake nicely with a
fork. Serve with rice.
Lisa
I am looking for a simple and great tasting recipe for pickled okra
. Sure hope someone has the recipe.
AW
For Sue and those wanting sugar-free Jell-O recipes, we like this one best.
Only 3 ingredients and looks like you did more work. I don't like
buttermilk to drink, but it's good in this salad.
IowaSue
Buttermilk Salad
1 16 ounce can fruit cocktail in juice or chunky canned fruit
1 package diet lemon Jell-O (can also use any flavor)
1 cup buttermilk
Drain fruit, putting juice into measure; add water to make 1 cup. Heat to
boiling. Dissolve gelatin. Add fruit and buttermilk. Pour into 3 cup mold
(sprayed). Unmold to serve. Or pour into dessert dishes or custard cups.
Double for 6 cup mold.
Hi, Nancy. It has been many months since we talked, and I have missed this
exchange so much. Since then we have had two really bad spells with my
mother-in-law’s Alzheimer’s, the last one quite serious. My mom was
hospitalized to try and bring down her blood pressure. I had whooping
cough—and the Chinese don’t call it the 100-Day Cough for nothing. Then my
mom had a mild stroke. She is improving wonderfully, and I can only hope
to be that strong in spirit when I’m 87. But it has been a very long nine
months.
A few days ago, I reconciled that I couldn’t “catch up” with your
newsletters and should just give myself permission to jump in and enjoy
them as a daily treat. Of course, I immediately found recipes that I
wanted to try.
First, thanks to Tona in Bama for the Mini Pineapple Upside-Down Cakes
(5/19). They’re very good and just adorable. In my first batch, I
lightened them up by using applesauce in place of the vegetable oil and ½
cup Egg Beaters in place of two of the eggs. Used light butter in the
pineapple mix and reduced the amount of butter and sugar. In my first
batch, I had enough batter for 36 cupcakes, but only enough topping for
24. In my second batch—ya gotta love a job where brown sugar is tax
deductible—I increased the pineapple to 30 oz (two 15-oz cans crushed
pineapple) along with 6 Tbsp light butter and ½ cup brown sugar. I also
used 18 cherries, halved.
Sandee in Lincoln asked if these could be made in cupcake liners/papers. I
don’t think it would work very well because you need to get them out of
the pan before the sugar in the pineapple cools. Else you will have to
serve them as Rightside-Up Cakes. J And you would lose the appearance of
the pineapple filling and cherry on top. Since there is no filling or
frosting on the sides, they are not messy and work as finger food. I
turned them out onto cookie sheets lined with parchment to reduce sticking
to the cookie sheet. When they cooled completely, I could stack them, two
deep, with parchment paper between layers in a cake carrier. I would think
that wax paper would also work since they are warm but not hot.
Also thanks to Susy in Indy for the BBQ Green Beans (5/19). We loved them.
In fact, three of us ate the entire dish which should have served six. I
did reduce the bacon to two slices and drained off the drippings, and
reduced the sugar by half. (What can I say? I’m from a Texas ‘cue
tradition with a lot of hot and a hint of sweet.) They were still very
sweet. Reminded me of baked beans made with green beans instead of
legumes. A new favorite.
Regards to all. I’ve missed the sharing that goes on in Nancy’s kitchen.
Susan in San Antonio www.fizzymeals.com
Can anyone help me find the recipe for brownies made with Bisquick? Had
them at a restaurant and they were very fudgy.
Thanks, Elaine
Re:Susie in Missouri Ozarks,
Could you please tell me how to use diatomaceous earth for flea control.
Also, where can you purchase the food grade DE? Thanks for any info.
Nancy, thanks so much for this newsletter. I have learned so much!
Marlene in Texas
I'm not Susie in the Ozarks, but need to reply tp this message. Marlene,
Diatomaceous Earth is Mother Nature's ground glass. Often used in swimming
pool filters.
If you use it in food, make sure your cemetery plots are purchased and
paid for.
Hi Nancy, I'm looking for an egg salad recipe and also a
chicken & dumplings. Haven't made them in years & want make them
Thank you for your help, Betty
