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This is for Lisa who was looking for a fruit salad with cantaloupe.
This disappears quickly at our house during those HOT Kansas summers!
Lori R.
Lime Fruit Salad
Salad:
1-7oz pkg. shell pasta
1-1/2 cups seedless green grapes, halved
1-1/2 cups cantaloupe cubes
2 bananas sliced
2 cups halved strawberries
Dressing:
1/2 cup sour cream
3 TBSP frozen lime concentrate, thawed
1/8 tsp salt
Cook pasta to desired doneness, drain, rinse in cool water. Combine all
salad ingredients except strawberries and bananas in a large bowl. Combine
dressing ingredients. Add cooked pasta and dressing to fruit mixture. Stir
gently to coat. Refrigerate for several hours. Add strawberries and
bananas just before serving.
**I would suggest doubling the dressing ingredients.
Coconut Cream Pudding
1/2 cup shredded coconut meat, unsweetened
4 ounces cream cheese
1 egg, beaten
1 cup heavy cream
3 packets Sweet 'n Low® sweetener or equivalent of Splenda
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Mix 1/4 cup of cream with sweetener, extracts and coconut. Heat in
microwave for 1 minute. Let stand for 15 -20 minutes.
Beat egg with 1/4 cup of cream.
Pour remainder of cream in sauce pan, add cream cheese and cook on medium
heat, stir constantly, until cream cheese melts.
Add coconut and heat through. Add beaten egg, stir constantly, until
thicken. Pour into 4 small ramekins and refrigerate for at least 1 hour.
Serve 6.3 grams of carbs
Cheesecake
8 oz cream cheese
8 oz tub cool whip
1/3 c splenda
graham cracker crust (this really is starchy so I use crushed pecans and
melted butter to make a pie crust)
topping of choice (a few fresh berries are good on this but fruit is high
in carbs so I don't use many)
Add splenda to softened cream cheese(experiment with flavored cream
cheese) and beat until smooth. Add cool whip and beat until smooth and
begins to thicken. Spoon into graham cracker crust and top.
Peanut Butter Snacks
1 cup smooth peanut butter
1/2 cup Splenda
1 egg
Mix ingredients together. Press into an 8 or 9 inch square pan and bake at
325F for 20 min. Watch carefully so they don't get too done.
Muffins
2-1/2 c ground nuts
1/4 cup melted butter
1/2 cup honey (I use about 1/4 cup pure dark honey and some Splenda)
1/2 teaspoon baking soda
sprinkle salt
3 eggs
1/2-1 cup raisins (these make the recipe don't omit but they do raise the
carb count so be careful and don't eat many of them!)
Mix ground nuts, eggs, honey, add butter then baking soda, salt then
raisins. Use cupcake papers. Bake 375°F for about 15 minutes or until they
spring back when pressed. These don't rise much but they're quite tasty.
Denise www.Cookschoice.com
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
Thank you Evelyn in Tennessee and Don in Mich for instructing me on how
to release the lids on my Vapo Seal cookware. Now perhaps I won't be
afraid to use them. Also, I'm happy to learn their correct brand name and
phone nos. Thanks again. This is a great site. Jan in IL
I, too, have missed Tona in Bama's story. Would you please put it in
your Newsletter, again? Have missed some of the Newsletters not because I
wanted to do so, but necessary. Tona is one of my very favorite writers.
Everything I have prepared from her recipes has turned out to be delicious
and so claimed by all who tastes them.
Our daughter is coming for a visit starting Friday. I will be preparing
several favorites from you site, Nancy. Sometimes I would like someone to
tell me What to Cook. Choosing a menu is half of my dinner battle. Trying
to make new things instead of serving the same foods to the same people.
Some ask for special ones. Usually my apple pie or chocolate pie is one
they want even though they have had that many times.
You are a wonder, Nancy. How you can do so much amazes me. You are in tune
with your computer and you and it have wonderful harmony. Thank you! Thank
you for doing such a wonderful work for all of us. I have missed some
stories about your furry, four legged kitties. Miss their pictures, too.
Thank you, Nancy, in advance of putting Tona of Bama's story in, again.
Sylvia in FL
May 22 - newsletter - for Sandi , Lincoln NE
Mini Pineapple upside cupcakes using cupcake papers. I haven't tried them
either, but I just notice some Silicone bakeware cupcake cups at the
store, I would think they should work good.
Toni R. - Ore.
In reply to AW in the May 23 newsletter asking for a recipe for pickled
okra.
Pickled Okra
10 pints small okra (about 4 pounds)
3/4 cup salt
8 cups vinegar
1 cup water
10 red or green hot peppers
10 cloves garlic
dill weed or seed if desired
Boil 10 pints canning jars for 15 minutes. Leave in hot water until ready
to use. Wash okra, place in hot jars. Place 1 clove of garlic, 1 teaspoon
dill and 1 pepper in each jar. Heat vinegar, salt, and water to boiling.
Pour into each jar covering okra. Remove air bubbles, wipe sealing edges,
and close with new jar lids following manufacturer's instructions.
Process in boiling water bath for 5 minutes. Remove from water, cool.
Store for one month before using to develop flavor.
jackie from louisiana
Hi Nancy,
In the May 23rd Newsletter, Elaine requested a recipe for Bisquick
Brownies. Here is one that is good and easy.
AtlantaPat
Bisquick Fudge Brownies
Yield: 12 Servings
2 cups Chocolate chips
1/4 cup Margarine
2 cups Biscuit baking mix
1 can Sweetened condensed milk
1 Egg; beaten
1 teaspoon Vanilla
Preheat oven to 350 degrees F.
In large saucepan, over low heat, melt 1 cup chocolate chips with
margarine; remove from heat. Add biscuit mix, condensed milk, egg and
vanilla. Stir in remaining chocolate chips.
Turn into a well-greased 13x9" pan. Bake 20 to 25 minutes or until
brownies begin to pull away from sides of pan. Cool.
Garnish as desired. Cut into bars.
Dear Tona in Bama:
This question has bothered me for awhile, so I finally decided to ask you.
Is Tona your real whole name, or is it shortened from something else? It's
no big deal, I'm just REALLY curious!!!!!
Thanks so much in advance, Karen T.
Hi Nancy,
AW requested in the May 23rd newsletter, a recipe for Pickled Okra. Here
is a good and easy one. My brother loves these.
AtlantaPat.
Spicy Pickled Okra
2 pounds fresh young okra (2 to 3-inch pods are best)
1 quart white vinegar
6 tablespoons kosher salt
8 cloves garlic, peeled
16 fresh hot peppers (If you don't want them quite as hot, use fewer
peppers and/or don't use the seeds.).
1/3 cup whole mustard seed
1/3 cup whole dill seed
Wash okra under cold running water. Trim stem ends of okra, leaving at
least 1/3-inch of the cap intact. Soak okra in ice water for 1 hour,
drain, and pat dry. Divide okra between 4 or 5 pint-sized sterilized
canning jars, placing them cap side down.
In a large enameled pot, bring vinegar, salt, garlic, hot peppers, mustard
seed, and dill seed to a boil and simmer for 5 minutes. Divide peppers,
garlic cloves, and mustard and dill seeds evenly between jars. Cover okra
with hot pickling liquid by at least 1/4-inch, leaving at least 1/2-inch
from the jar rims. Make sure there are no air bubbles in jars, wipe rims
clean, and cover jars with lids and screw bands firmly in place. Process
jars in a hot water bath for 10 minutes. Remove jars from water and cool.
Jars should seal as they cool. Allow pickles to mature at least 4 weeks
before consuming. Yield 4 or 5 pints.
Any jars that do not vacuum seal properly should be refrigerated and
consumed within 2 weeks.
For Judy Jones:
It sounds as if you are looking for "tea cakes". This recipe is from my
Aunt Eddie who is 95 years old. Therefore the recipe has to be really old.
Patricia in AL
Aunt Eddie's Tea Cake
2 sticks butter, room temperature
1 ½ cup sugar
3 eggs, room temperature
1 t vanilla
3 cups plain flour
¾ t salt
2 t baking powder
Beat with a spoon. Drop on oiled cookie pan. Bake 350 ° until lightly
brown.
Good Recipe that AW request for Pickled Okra on
May 23rd.
Pickled Okra
4 pounds small tender okra
10 pods red or green peppers (Louisiana Red Hots)
¾ cup plain salt
8 cups white vinegar
Celery salt or mustard seed (optional)
1 cup water
10 cloves garlic
Wash and sterile 10 pint jars. Wash okra and leave stems on. Pack in jar,
stems up. Place 1 pepper pod and 1 garlic clove. in each hot jar. Bring
vinegar, water and salt to a boil, remove from fire immediately. Add 1
teaspoon celery salt or mustard seed if desiged. Pour boiling-hot mixture
over okra and sea jar.
Let stand 2 months before using. Have used this recipe for many years and
it always works.
Wheeler, Ardmore, TN
This is for Mary T. in St. Louis from the May 23rd newsletter
concerning a cast iron bundt cake pan. Try this web site,
www.lodgemfg.com They are located in
South Pittsburgh, Tennessee. It is an excellent brand of cast iron. I
don't know if they have one, but maybe they could help you if they don't.
Jane Ann in Alabama
Nancy, For the ones wanting to know about making tea ,this is how I
make mine. I use a 4 cup mixing bowl ,put 2 family size tea bags in and
fill with cold water , microwave for 5 minutes and then pour tea in a 4 qt.
container, add sugar to taste and stir and add cold water to fill
container. I have made tea this way for years now.
Helen in Mississippi
For Rosemarie in Kansas City in newsletter of
May 23rd, 2007. Yes, this
is the small size soft sided magazine small enough to fit in your purse
that sold for a couple of years and they decided to quit making it. I was
very, very upset when that was decided. It represents different states and
recipes from those states. I have every issue of them and still love them.
Darlene in Indiana
Re: Cast Iron Bundt Pan
Mary, I hope these links help you get started, Lynette in N.Y.
http://www.kitchenpieces.com/kitchen/castiron/index.php
http://www.cooksillustrated.com/testing.asp?testingid=8&bdc=96
http://cgi.ebay.com/Antique-CAST-IRON-Bundt-Cake-Mold_W0QQitemZ110128495070QQcmdZViewItem
Re: Tea I have used the Mr. Coffee Iced Tea Maker for the past few
years, but now cannot find the smaller size so I am using the Sunbeam Tea
Drop Tea Maker and then just adding ice. Works fine. A good place to find
organic green tea is In Pursuit of Tea. Macha tea is probably the most
healthy.
Re: Bread for Diabetics
The best bread I have found for Diabetics is the Alvarado St. Diabetic
Lifestyles bread. It is 100% sprouted whole grain and was clinically
proven to be low glycemic. The test group found a reduction in blood
glucose at the end of the
testing process. It can be ordered at
www.alvaradostreetbakery.com, if you can
not find it in your local stores. Our store keeps it refrigerated and I
keep it frozen. There are 80 calories per slice.
Athena in DE
Lisa was looking for a recipe for a summer salad using pasta and
cantaloupe. I've never had one nor seen one, but it sounds good -
cantaloupe is my favorite fruit (gourd). I found one on Lifestyle at MSN
that might just be what she's looking for. It is called "Fontina and Melon
Salad". Here is the recipe.
Fontina and Melon Salad
1-1/2 cup large bow tie pasta (about 6 ounces)
2 cups cantaloupe and/or honeydew melon chunks
1 cup cubed fontina or Swiss cheese (4 ounces)
1/3 cup bottled nonfat poppy seed salad dressing
1 - 2 tablespoon snipped fresh mint
2 cups watercress, stems removed
1. Cook pasta according to package directions; drain. Rinse with cold
water; drain again.
2. In a large bowl toss together pasta, cantaloupe, and cheese. Combine
salad dressing and mint; pour over pasta mixture, tossing gently to coat.
Serve immediately or cover and chill up to 24 hours.
3. To serve, stir watercress into pasta mixture. If desired, serve salad
in melon shells. Makes 4 servings.
Make-Ahead Tip: Prepare salad; cover and chill for up to 24 hours. Serve
as directed.
Help please! Some years back a neighbor of mine taught me some Chinese
cooking. She also gave me quite a few recipes. I seem to have misplaced 2
of them ( read LOST ). Does anyone have a recipe for Pork and Cauliflower
or Beef and Broccoli? Thanks in advance. And Nancy, I hope your brother is
doing well.
Shannon in Ohio
Hi Nancy! This recipe is for Elaine who requested the Bisquick Brownie
Recipe. I think that I first found this recipe your newsletter, Nancy. Its
makes a very "fudgy" and rich brownie.
Bisquick Fudge Brownies
1, 12 ounce bag of chocolate chips
1/4 cup butter or margarine
2 Cups Bisquick
1 can sweetened condensed milk
1 egg
1 tsp. vanilla extract
Optional- I add 2 cups of chopped walnuts, pecans or macadamia nuts.
Preheat oven to 350 degrees. In microwave, melt 1 cup of chips with butter
(cook on high for one minute and stir). In a bowl, add the melted
chocolate, Bisquick, milk, egg and vanilla. Mix and add the remaining
chips. Pour into a greased 13X9 pan. Bake for 20-25 minutes until brownies
pull away from the sides of the pan. Cool in pan then cut into bars.
For a special treat, I make a chocolate ganache and "frost" the pan of
brownies. To make the ganache, heat a cup of heavy whipping cream in a
glass measuring cup in the microwave on high for a minute. Add one cup of
chocolate chips or bittersweet chocolate chunks and stir until blended
then allow this to cool until its thick enough to spread over the
brownies.
If you want to make this even more decadent, add 1 cup of chips to 1/2 cup
of heavy cream and a tsp. of butter, heat all and mix as for the ganache
recipe. Let it cool and then cover or frost the brownies with this for an
even "fudgier" or truffle-like frosting. You can sprinkle chopped nuts of
your choice over the top. This is truly for one of those "choco-holic"
moments in time!
Andee In L.A.
Pasta Salad with Cantaloupe
I have made this type of salad before but I can’t give you exact
measurements.
Bow tie pasta – cooked
Cantaloupe cup up
Strawberries sliced
Approx 1/4 cup red onion finely chopped (or grated)
Kraft lemon poppy seed dressing
I have also made it with cooked chicken added as a complete meal.
Jennifer
Hi Nancy, Hope you are well and getting on ok. Hugs to the babies for
me! Wanted to tell Mary T in St Louis that I got my cast iron bundt pan at
Bed Bath and Beyond. Also a good place would be Williams and Sonoma. They
have some really good ones with the different shapes on them that make the
cakes very interesting. If don't have one near by go to their web sites,
you can get them on line.
Happy hunting, Billie in Fl
Hi ,
Does anyone have copycat/clone version of Pepperidge Farm Soft Baked Snickerdoodle Cookies they would share ? I would love to have this recipe
.
Thank's so much.
Sue in East Texas
Thanks to Sylvia and Nancy for the info on where to buy the Better
Baker Bowls.
To Dee in Texas, my husband has cousins in Marietta who have taught school
there for years. He has family in Vienna, Parkersburg, and a few other
neighboring towns there.
Small World!
Dee in S.IL
Hi!
I have a question on the buttermilk salad recipe sent in today, do you
dissolve the gelatin according to package directions or is it dissolved in
the hot syrup solution?
Jackie Quebec
For Judy Jones Conroe, Texas...I know exactly what you mean. That
brings back so many memories of often coming home from school my Granny
would be baking these and would take them hot out of the oven and then we
would smear real butter on them...oh my goodness!!!! I just gained 10
pounds thinking about it. ~~Tona
Old-fashioned Tea Cakes
Yield: 10 dozen
3 2/3 cups cake flour, sifted
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract or (1/4 tsp. vanilla and 3/4 tsp. almond extract)
4 tsp. milk
Preheat Oven to 400 degrees. Mix together cake flour and baking powder.
Add salt. Sift again. Cream butter thoroughly; add sugar gradually,
creaming well. Add eggs, one at a time, beating thoroughly after each
addition. Add vanilla extract, then add flour alternately with milk.
Blend. Chill dough. Roll 1/8-inch thick. Cut with a floured, 2 1/4-inch
scalloped cutter and sprinkle with white sugar. Bake on a greased baking
sheet in 400 degree oven for 9 minutes. For Christmas, sprinkle with red
or green sugar crystals instead of white sugar.
Old Fashioned Tea Cakes
1-3/4 cup granulated sugar
1 cup butter or shortening
2 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Pure vanilla Extract
Cream together sugar and butter or shortening. Add eggs, one at a time.
Beat well. Gradually add flour, baking soda and salt, then add vanilla
extract. Knead dough and roll it out on floured surface. Cut with biscuit
cutter or glass tumbler. Bake in 325 degree oven for 8 to 10 minutes.
Makes 5 dozen.
For Mary T. St. Louis
RE: Where to find cast iron bundt pan?
I dont think I have ever seen a cast iron bundt pan. You might could check
on LODGE website (makers of cast iron). Have you ever tried the pampered
chef stone bundt pan? I love mine. It never, ever, ever sticks!
Tona in Bama
Nancy,
I wonder if our friends remember corn sticks? We are clearing out
Mother's house since her death in Feb. this year and I got a cast iron
corn stick pan. I wanted a recipe to be able to use it. I tried just meal,
salt, and water but was not satisfied with the taste. Could someone tell
me a recipe?
Thanks, Grace from ALabama
I just want to remark on the PB2 that Athena in De recommended. I also
endorse that product. That is the only peanut butter that I use. It
is so much more healthy than the more commonly known brands Bell
Plantations has a sight where you can order it. It is a dry powder that
you add double the amount of water to each measurement of powder. They
pressurize the peanuts to take out as much oil as possible then dry it
some how. That is how they get rid of the fats and cholesterol. All
natural and no chemicals. That is how I understand it anyway. Tastes good
to me. Again many thanks to all that help make this a great site. And a
special thanks to Nancy for all her labors of love.
Donna from PA.
For Karen, Il
RE: Runza and Bieox Casseroles
Correct...in the Runza, you are adding the cabbage and onion to the meat
during cooking. And with the Bieox, you add to the hot meat, mix,
season...then prepare. The Bieox will have the consistence of the cabbage
in egg rolls. As for the cheeses....YES, use any that you like. I always
use what I have on hand.
Tona in Bama
For Judy who was looking for a fruit crisp made in the microwave: I
don't have one made in the microwave but here is one made in the crock pot
so you wouldn't have to turn on your oven. I have not tried this recipe
but my cousin gave me for the family cookbook I am working on so I think
it is good. She says it works for her diabetic husband when she uses
Splenda brown sugar. Hope this helps.
APPLE CRISP IN THE CROCK POT
1 c. light brown sugar or Splenda brown sugar
1 c. oatmeal
1 stick butter
1 c. chopped walnuts
3 lb. Granny Smith or Golden
Apples
Lemon juice
1 tbsp. sugar
2 tbsp. flour
Blend together brown sugar or Splenda brown sugar, oatmeal and butter. Mix
in walnuts. Put half of mixture in bottom of crock pot. Slice apples and
put lemon juice on them to keep them white. Add sugar and flour. Put all
of the apple mixture on top of sugar mixture in crock pot. Put rest of
sugar mixture on top of apples. Put spoon under lid to keep open a little.
Cook 3 hours until done. Start on high for about 1/2 hour and then turn it
down to low. If it doesn't seem to be getting done after 2 hours or so,
you may turn it up again, depending on how soon you want it to be done.
Terese in South Dakota
Tona in Bama, I didn't know they still made SunDrop. That was my
favorite drink when I was growing up. I have not seen it in the State of
Texas. Thanks for the website.
For Susana in Louisiana, I made the layered Lemon Pie, It was great.
Family loved it. A keeper.
Have a Great Day! Janice from Texas
To Cathy in SW Kansas - Re Lil Smokie Recipes.
I have read all the recipes that have been send in the last few days and I
just had to send you my brothers favorite Lil Smokie Recipe
Catfish Smokies
1 (14 oz) or 1# package of Lil Smokies
4 pint size freezer Bags
Open the bag of smokies and cut each one into thirds. Divide into four
piles and put into the freezer bags. Next time you go catfish fishing take
a bag of the smokies for bait and forget the worms. Catfish love them.
They are neater than worms and not as squishy. Catfish could care less. My
brother caught two catfish last week using smokies as bait. One was 8 #'s
and the other was 7#.
Just thought the fishing members of Nancys group would like this recipe.
Shirley M Ozark, MO
