Tuna Casserole
2 pkg ramen style noodles (I like the shrimp flavor)
1 can tuna
1 can cream of (whatever) soup
grated cheese
Prepare noodles according to package but reserve the seasoning mix. Drain
water from noodles. Add tuna, soup, and one seasoning packet. Mix well.
Add a couple of tablespoons of water if necessary for desired consistency.
Top with grated cheese and cover to allow cheese to melt. Serve with your
favorite veggies.
Heather
Becky in Magnolia, Arkansas looking
for recipes for ramen noodles in main dishes......... My MIL makes the
noodles then drain the water. She will add either steak or chicken
(cooked) to the noodles add some green onions and almonds then sprinkle
the packet to you tasting how you like. I've tried it and it is pretty
good.
TeaHag in Upstate NY looking for veggie lasagna recipe that has a
white cream sauce. When I make my veggie lasagna I use a couple jars of
alfredo sauce and add about 3/4 tsp nutmeg to the sauce and some water to
thin it out a little and about 1/2 cup parmesan cheese. I use frozen
veggies in a bag (whatever you like). I also add leftover chicken cut up.
Layer like you normally would with your noodles , veggies & sauce then top
with jack cheese. Hope you will try it. Sorry I don't have exact
measurements just kind of eyeball it.
Laurie~Muskegon, MI
I am so far behind on getting things
done since my return home. I have some thank you notes to send out
to some of our members (family) that donated to the rainy day fund for the
site. I am so sorry it has taken so long. I left the letters
in Texas. They are sitting on my desk ready to do.
Nancy Rogers
Does any one have a clone recipe for
PF Chang's restaurants Chocolate Dome cake? It is almost like a
huge truffle but more cake like. Wonderful if you are a chocolate lover
like I am. It might be like a flour less cake maybe, but not sure if that
is it or not.
Also does anyone out there have any special cookies, cakes or pies they
make for holidays? They are fast approaching and I would love to get some
new ideas.
Thanks to you Nancy for your generous amount of time you spend on this
newsletter. It is the first thing I look for when going to my computer.
Sandra from Oregon
For Nicol in MS Re: Hot Dog Bun
Pudding/Custard
The custard has the flavor/texture of a good egg custard pie.
Part of the bread bakes into the custard and what doesn't dissolve/blend
has a nice toasty texture to combine
with the custard when served. A quick dessert and a great way to use
leftover hot dog buns. I've also used
whole hamburger buns in a 9 x 13 pan and increased the amount of the
custard mixture.
Donna in Southern CA
Hot Dog Bun Pudding/Custard TNT
6 hotdog buns
1 stick margarine or butter, melted
3 large eggs
1 tsp. vanilla
1 1/2 cups granulated sugar
2 cups milk
Place buns on lightly greased pan, crust side up. Melt butter and pour
over buns. Mix remaining ingredients and pour over all. Bake at 350
degrees for 30 minutes.
Donna Southern CA
I am responding to Betty H.
directions for canning tomatoes in August 18 newsletter. As a Master Food
Preserver we deal with these kind of misconceptions about canning
vegetables all the time, and I can not stress the importance of canning
safely with approved methods. Please read the following County Extension
directions for properly canning tomatoes and know that oven canning is no
longer an approved or SAFE method to preserve tomatoes. You are taking a
huge risk of botulism developing by not processing correctly.
http://www.extension.iastate.edu/
Canning tomatoes in a hot water bath
is very easy and the addition of acid (lemon juice) to each jar insures
each jar will be safe to eat. Don't mean to sound like I am on a soap box,
but I wouldn't want to lose any of our "Nancy-family." Botulism poisoning
is not something you want to deal with.....trust me!!
Jan in Texas
A similar message was also sent in by Pat as well.
Comment
The only information I know about canning is from an extension agent I
talked with recently. My mother died when I was young and I vaguely
remember watching her making pickles. Because of my lack of knowledge on
canning there will not be any canning or preserving recipes in future
newsletters until I know more. My sister-in-laws, Betty and Carol,
are the experts in this area. I don't can just eat what they can.
Nancy Rogers
Hi Nancy, have some info for Donna
Southern California, she was asking about the Mascato wine by Gallo.
Donna, if you go to
www.ejgtwinvalley.com
enter the site and click on our wines up top and you will see list of
wines on the left. Click on Mascato and it will pop up a description. They
call this a white and they call it sweet. To me it is more a blush and is
on the sweet side, not real sweet. I guess if it is not deep red it's a
white wine! I'm no expert, I just know what I like and this one is one I
like. Hope you find it in your store.
Billie in FL
I am looking for some good
Breakfast Casseroles to feed about 12 people. We are having our
women's retreat for church in September, I need to make one for Saturday
and one for Sunday.
Thank you in advance.
Connie R Blaine, MN
This is for bonyfingers, WI in the
8/18 newsletter and Judy L in the 8/6 newsletter, who inquired about other
newsletters that focus on low fat, low salt, and low sugar recipes.
Nancy’s newsletter is the only one that I am aware of where readers can
post requests, tips and recipes. What Nancy does is unique and truly
special.
There are many newsletters for which you can sign up that will send you
recipes at various intervals, depending on the site. When my husband was
placed on a low fat diet, I found the following site very helpful.
lowfatcooking.about.com
They send an email weekly with 5 – 7
recipes per week. It lists many helpful hints on learning about healthy
cooking. You might want to check the site out and sign up for their
newsletter. I have found that I can modify many of the recipes posted in
Nancy’s newsletter to a lowfat format.
Robbie Bowling Green, IN
Thanks Grannym IL that is the exact
recipe I was remembering as I read the ingredients. I believe the only
thing I did differently was to add a few maraschino cherries halved. Will
put these ingredients on my next shopping list.
Thank you so much.
Carolyn thank for your recipe as well will give that on a try . Always
like comparing to see what I like better.
Joan
Hi, Nancy,
I hope you are having a great week!
I have three recipes to send in, in response to requests. These are all
tried and true, and I hope they will help.
In the 8/18 newsletter, Lois Kingston WA requested easy recipes for her
son to cook while his wife returns to school. This recipe may be a tad too
spicy for the kids if the full 4 T. chili powder are used, but for adults
it's just right with all 4 T.
Enchilada Casserole
2 lb. ground beef
1 lg. onion, chopped
2 to 4 T. chili powder
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. corn tortillas, torn into pieces
1 (14 oz.) can enchilada sauce (hot or mild, your choice. We like hot)
8 to 10 oz. cheddar cheese, grated (2 to 2 1/2 c.)
Brown beef; add chopped onion and chili powder. Add (undiluted) soups and
enchilada sauce and mix well. In a casserole dish, layer corn tortilla
pieces, followed by half the meat mixture. Sprinkle with a layer of grated
cheese. Repeat layers. Bake at 350º for about 30 minutes.
Also, 8/18, Lynette in Houston requested an orange sherbet recipe. We love
this one and it's super easy. If her ice cream maker makes more than a
quart, she can probably double this easily and it would work fine.
Orange Sherbet
3 c. milk
1 c. sugar
1 pkg. dry Kool Aid drink mix, orange flavor (unsweetened type)
Combine ingredients in a saucepan and cook, stirring constantly over low
heat til sugar dissolves. Mixture may look mottled and have orange specks,
but that won't affect the finished product. Chill in refrigerator for a
couple of hours to allow flavors to mingle. Pour into ice cream maker and
freeze til done. Any unmixed orange specks will have disappeared when
sherbet is finished. I have a Lello 1 quart ice cream maker and it makes
in 25 to 30 minutes.
Also, in the 8/19 newsletter, Sue in FL requested Taco Seasoning Mix,
without MSG. I have used the following (Make a Mix cookbook) repeatedly,
and it tastes great. I hope it will help!
Taco Seasoning Mix
2 t. instant minced onion
1 t. salt
1 t. chili powder
1/2 t. cornstarch
1/2 t. crushed red pepper (or cayenne pepper works well, too)
1/2 t. garlic powder
1/4 t. dried oregano leaves
1/2 t. ground cumin
Combine all in a small bowl and stir to mix. Makes 1 pkg. or about 2 T.
Taco Seasoning Mix.
Use to flavor 1 1/2 lb. ground beef. Taco filling recipe below:
Taco Filling
1 1/2 lb. lean ground beef
1/2 c. water
1 recipe of Taco Seasoning Mix, above
Brown ground beef in skillet over medium-high heat. Drain excess grease.
Add water and Taco Seasoning Mix. Reduce heat and simmer 10 minutes,
stirring occasionally. Makes filling for 8 to 10 tacos.
I hope these recipes help, and that all in the family are doing well!
Sharon in Texas
Hello all. In response to Mary,
GreenBrook, NJ who was looking for a cake divider, she might try a
restaurant supply store. I used to work in a small cafeteria and one early
morning job was to cut and wrap pie slices. I had a metal tool that scored
the top of the pie so I could cut 8 equal pieces. There was also a plastic
one to cut cake slices.
Linda Boyles, Fairborn Ohio
To Sue in FL - I make my own taco
seasoning with chicken boullion, garlic powder, onion flakes, chili
powder, ground cumin and oregano and NO MSG. Sorry I don't have any
measurements, I just sprinkle it over the hamburger as I am cooking it. I
add about 1/2 cup of water to the hamburger as I am cooking it.
Karen in CA
Slow Cooker Chicken Casserole
1/2 cup butter
1 (16 ounce) package frozen mixed vegetables, thawed
2 (10.75 ounce) cans condensed cream of chicken soup
2 (10.75 ounce) cans condensed cream of mushroom soup
3 teaspoons garlic powder
3 teaspoons onion powder
3 (3 ounce) packages chicken flavored ramen noodles
6 skinless, boneless chicken breast halves, cut into bite size Pieces
Cut butter or margarine into small chunks and put chunks in the bottom of
the slow cooker. Add the vegetables, cream of chicken soups and cream of
mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and
seasoning packets from the ramen noodle packages. Put chicken pieces in
slow cooker. Cover and cook for 6 hours on LOW. Break each ramen noodle
packet into quarters (4 'pieces'). Put noodles in slow cooker and stir to
cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready
to serve.
Heather
Nancy, I am so glad that your site is
unbiased, and most all of the group are like a big HAPPY family! I think
all of us will agree we can't wait to open our Nancy's site to hear from
our little (big) group! Maybe the sunshine in most of us, will over come
the gloom in others. Thanks Nancy for giving us a bright spot in our day!
Betty T. Ga.
Nancy, I should have waited one more
day to mention my chicken spaghetti recipe. It is probably on your laptop.
Vickie in MO
This is for mj in Indy. She was
requesting an herb bread recipe. This is a wonderful bread and very easy
to make. However, I cannot remember where I got the recipe to give them
credit.
Savory French Bread
1 package dry yeast (1/4 ounce)
1/2 cup warm water
3 Tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 cup cold water
2 Tbsp. sugar
3 cups all-purpose flour
Combine dry yeast and warm water and mix, set aside. Meanwhile, combine
olive oil, basil, oregano, and garlic powder in a saucepan and heat until
warm. Combine flour and sugar and mix with yeast mixture and olive oil
mixture. Stir well to create dough. Place on lightly floured surface and
knead for several minutes. Allow to sit
for 30 minutes to rise. Place on a greased baking sheet, brush with olive
oil and bake for 25 minutes at 375 degrees. Made this bread the other day
and it was wonderful. The bread is really remarkably light in texture.
Make sure that your yeast is not out of date or else you may not get the
rise that you need.
Thanks again Nancy for creating such a fantastic newsletter. I look so
forward to it daily.
Susan, AL
Would some one please tell me how you
grill sweet potatoes?? Do I need to par-boil the potatoes first????
Many thanks!
Lori R.
Nancy I would like to thank you for
all the hard work that it takes to put this newsletter together. To Lois
Kingston WA newsletter 8/18 and to TeaHag in Upstate NY newsletter 8/19
the following recipes are for you and anyone else. These are so simple but
yet so good.
Susie's Simple Chicken & Noodles
4 skinless boneless chicken breast
1 cup chicken broth
1 medium onion, peeled and quartered
1 carrot
1 piece celery including leaves
2 cups chicken broth
2 cups dry noodles
Put the chicken broth, whole chicken breasts, onion pieces, quartered
carrot and celery with leaves. Cook this on top of the stove until the
chicken is done. Remove the vegetables and discard them. Take the chicken
and with 2 forks shred each breast. Add the breast to the cooking liquid
adding the 2 extra cups of chicken broth and then adding the 2 cups of dry
noodles cooking this for 10 minutes. This will serve at least 4 people or
more.
Susie's Beef & Noodles
1, 2 to 4 lb. chuck roast or any cheap piece of meat
2 to 3 cups beef broth
2 to 3 cups dry noodles
In your slow cooker put the roast and the beef broth cooking it all day.
Remove the piece of meat and shred it and removing any fat. Return the
meat to the slow cooker and add the dry noodles turning the temperature up
to high cooking the mixture until the noodles are done.
This can serve 4 to 6 people. We like to have this one night and have the
leftover another night.
This next recipe is so simple but yet so good.
Susie's Tuna Fish Sandwiches
1, 6 oz., can tuna fish in water, drained
1 piece celery
2 green onion, sliced using the green part also
Mayonnaise or Miracle Whip
tomato, sliced
English Muffins
In a mixing bowl add tuna fish and flake it. Add to the tuna fish chopped
celery and green onion. Then mix with mayonnaise/Miracle Whip. Put each
half of the English Muffins on a sheet pan. On each half of English
Muffins put some of the tuna fish mixture. Then on top of each half put a
slice of cheese and then a slice of tomato. Put this in a 350ºI oven for
10 to 15 minutes. Serves 4 people. Serve this with a salad potato chips
and fruit.
Susie's Salisbury Steaks
1 lb. ground beef
3/4 cup cracker crumbs
2 tablespoons water
2 tablespoons catsup
2 tablespoons onion, minced
1 tablespoon Worcestershire sauce or more if you like
1/4 cup flour
2 to 4 tablespoons margarine
1 can mushroom soup
1/2 soup can milk or water
In a mixing bowl combine the first 6 ingredients mixing well. I have made
these in round shapes and have used them in loaf shape so use any shape
you want. Melt the margarine in a skillet. Coat the shaped mixture with
the flour and brown on each side. Then add the soup to another bowl and
mix with water or milk and cook for about 20 to 30 minutes or until the
patties are done. You should have the gravy leftover and put that on top
of the patties or on top of mashed potatoes. This can serve 4 people.
For busy people you can have meatloaf on the week-end and save the extra
slices to have during the week. Take the leftover meatloaf slices from the
refrigerator put in a skillet with lid adding the slices then add about ½
cup of catsup and ¼ to ½ cup of beef broth. Cook this mixture until the
sliced meatloaf pieces are warm. Serve this on plates and put the sauce
over the meatloaf pieces and also on mashed potatoes. Made this up one
night that I was in a hurry to put a meal on the table. We think that the
sauce taste like a BBQ sauce.
In a slow cooker a rump roast and it can be frozen. Take a can 15 or 30
oz. can of green beans half to 3/4 drained and put around the roast. Then
take a can of mushroom soup and put 1/3 of the soup on green beans and
roast. In the can add water and mix well. Pour this mixture over all. Cook
this for 5½ to 6½ hours. The time depends on 2 things. One the size of
roast and the other is how you like the roast done. For another way of
cooking this is to use the dry onion soup sprinkling it over the roast and
green beans. Another way is to mix the dry onion soup with the mushroom
soup then pouring it over all.
These are for such TNT recipes that I have cooked over the years. Everyone
have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy
Hi Nancy and all members:
I really enjoy your newsletter, such a welcome in my inbox. I would like
to have a recipe for macaroni salad, one that stays creamy after it
has been chilled.
Thanks so much for any help.
Duffy
Good Morning, Nancy:
I hope all is fine with you today. I am looking for an Apricot Sherbet
recipe. If anyone has one please I have some fresh apricots I am just
dying to use in sherbet.
Thanks & Have an awesome day! Darlene Thomas
Nancy, the Breakfast Cookie recipe
was in the Aug. 11 newsletter. Here it is as it was posted:
NancyB I found that breakfast cookie recipe after looking most everywhere
for it. Of course it had fallen behind the microwave. I make it so often I
was pretty sure I knew the recipe by heart but just wanted to double
check.
The old Mod memory isn't what it used to be LOL I often double this and
freeze them individually. Take one out when I get up and by the time I am
ready to leave I just zap them in the microwave for a few seconds and got
a goodie to take with me.
Donna in KS
Breakfast Cookies:
2 cups Baking Mix (Bisquick)
1 lb sausage
2/3 cup milk
12 oz. Shredded cheddar cheese (1 pkg)
Preheat oven to 400°F. Spray jelly roll pan.
Mix all ingredients together thoroughly, Drop by heaping tablespoon onto
prepared jelly roll sheet. Bake 15-20 minutes or until lightly browned.
Remove from cookie sheet and place on paper towel. Store in covered
container in refrigerator.
This sounded so good to me, but I wonder about the grease in the sausage.
Would it be better to cook it first, drain and/or rinse it, before making
the cookies? I may play with this recipe a little, to get it just right
for
me. I need a very fast, make ahead breakfast to make my day easier, and it
helps a lot if it isn't messy, and is something I can hold in my hand.
Mary in Oregon
This recipe or one very similar to it was sent in by Marion in Atlanta and
Carolyn from Edon as well.
For Fran in FL
the Breakfast Cookies were in the 8-11-2007 newsletter.
BTW....Donna in KC who sent in the recipe said NOT to precook the sausage,
but to mix it in raw.
Barb in San Diego
To Donna in KS....thank you for
getting back to us about the breakfast cookies. I sent the recipe to a
friend of mine whose daughter is always in a hurry in the morning and
doesn't usually have time to eat before school.
Thanks again for the recipe.
Barb in San Diego
For Mary, Green Brook, NJ -Try this
site to purchase cake and pie portion dividers to cut cake in even sizes
for a bake sale.
Amazon.com: Debbie Meyer's Kake-kut'r®; for Sheet Cakes; Krystal
d'EleganceTM handle Style: Home & Garden
http://www.amazon.com/Debbie-Meyers-Kake
Evelyn in Tennessee
Re: I was wondering if anyone has a
recipe for Fried cauliflower. A few restaurants in my area serve it but I
can't find it in any grocery store. Thank you in advance for the help.
Keep the great recipes coming.
Barbara Wentzville Mo
Any good batter makes excellent fried cauliflower, onions, squash. It is
called Tempura in restaurants. I love them all.
Mary Colorado
I have a 1/2 sheet cake pan. 17 x 12
by 1-1/4 in deep. I purchased this from the Betty Crocker points catalog.
I need to make a cake for a pot luck this Saturday, I had used this pan
with a Duncan Hines butter cake mix. The cake was only thick as a sugar
cookie.
Since it is only 1 1/4 inch deep, I have been afraid of using 2 cake
mixes, don't want it to run all over my oven. Has anyone used this size
pan with regular size cake mixes with any success?
Thanks, Boots in VA.
Nancy ~
Please help! I have lost a recipe that is probably close to 40 yrs old.
It is a marinate for beef. It is soy sauce, brown sugar and bourbon
whiskey that I can remember. Can't remember if there is any other
ingredients or the quantities of each. I thought I had it until I went to
find it for a dinner in a couple days. It recently published I know in
either Betty Crocker or Pillsbury monthly books about 15 yrs ago.
I really need this recipe....
Thank you in advance for all your help!
Kat in Riverview, FL
To Linda in Moline
Yes I use the topping on other fruit dishes. We use it as a topping with
peaches and ice cream, cobblers, yogurt, anything. The pie crust I have
used with Chocolate Pies.
To Sue about the Panko crumbs
I use them to replace bread crumbs. They make a great coating for chicken,
fish and pork. Baking in the oven or frying. I do notice when I fry I have
to be very careful and not to fry to fast.
Lisa-Union Bridge, MD
For Lynette in Huston
Orange Cream Sherbet
1/4 cup sugar
1/2 cup fresh orange juice
1/2 cup milk
1/2 cup heavy cream
Combine all ingredients and freeze in ice-cream maker.
Caroline MO
Hi to all Nancylanders & the "Fur"lines!
I saw where someone sent in a version of the One-Pot Spaghetti. I have
been looking through old newsletters to find another version of this where
the spaghetti was boiled in so much water & Lipton Onion Soup Mix was
added with tomato paste to make the sauce. Does anyone have this recipe? I
absolutely LOVE Kraft Spaghetti kit seasoning but cannot figure out a
copykat for this. Was hoping this might taste similar!
Thanks, Lara in WV
For grannym IL:
Maraschino Cherry Cake, 6 cups of flour seems too much for the rest of the
ingredients. Is it actually 6 cups or was that a typo?
Hey Grannym IL, I double checked that recipe and it does say 6 cups. I
have not baked this myself. A lady from church has brought it to a potluck
and she shared the recipe. I will double check with her and get back with
yall. I agree it sounds like too much flour.
Tona in Bama
For Phyllis in Bethalto
RE: I'd like for you to share with us the size box of lemon gelatin that
you use in the ice cream recipe, please. Given the amount of liquid, I'm
guessing the big one, but before I share this with my dil, I'd like to be
sure.
Phyllis, I use the regular size (small box), but if want a more lemony
flavor, I am sure the large box would work fine. The jello is just for the
flavor. I don't think it has a lot to do with the texture of the ice
cream. This ice cream is very good. I think it tastes like a lemon
cheesecake. My kids like to eat it with graham crackers or vanilla wafers.
Tona in Bama
For Lynda in Sebring, FL
Re: In Monday's newsletter, Tona in Bama had a recipe that required 10
to12 inch tortillas, I live in FL and have been trying to find
tortillas this size for 6 years, could you please let me know where you
get them.
Hi Lynda, I get my tortillas at Walmart or Sam's. If I am not mistaken the
brand is "Mission". Also, glad you enjoyed the Crockpot Taco Bake...My
family loves it, too.
Tona in Bama
I thought group might like this TNT
recipe that we use for traveling or just at home quick breakfasts.
Quick Breakfast
3/4 C butter or margarine
3/4 C packed brown sugar
2 eggs
1 t vanilla
2-1/2 C oatmeal
3/4 C flour
1/2 C instant dry milk
1 t salt
1/2 t baking powder
1 t cinnamon
Jam thick is best
I also add nuts, raisins, shelled sunflower seeds or dried apricots
snipped up Optional
Mix butter and brown sugar well. Add eggs and vanilla. Combine dry
ingredients and add to creamed ones and mix well. Drop by 1/4 C 4 inches
apart on a cookie sheet. Make a well in the top and put a generous
spoonful of jam in it. Bake 350 16-20 minutes until edges are light brown-
remove and cool.
I usually make a double recipe and
freeze half. I have also add other cereal like rice Krispies or grapenuts
to it.
For travel I wrap each one separately. Makes a great breakfast with a
yogurt and fruit.
Barb N CA
Thanks to Lelia, Barbara and Athena
for the taco salad recipes. I guess you could say it is a dip/salad. I had
forgotten how to make it. Your readers are the best.
Marie in VA. Nancy, you are the best too.
This is for Barbara Wentzville, Mo.
She asked for a recipe for Fried Cauliflower. I had asked for the same
thing about a year or so ago, and this is the recipe I got from a reader,
who's name is at the bottom of the recipe.
I wasn't sure if Babbara wanted a "Breaded" and deep fried version, but
this is the one I have, and it's TNT and yummy!
BREADED CAULIFLOWER
1 head cauliflower
3-4 eggs beaten
2 cups bead crumbs
3 tbl parmesan cheese
1 tsp garlic salt
1 tsp parsley
1/4 tsp sweet basil
Cook cauliflower pieces until just tender. Do not overcook. Drain well.
When slightly cool, dip in egg and then into crumb mixture. Fry until
golden brown in enough oil so that pieces float. Do not crowd. Drain.
Originally submitted by:Lesleigh in PA
Barbara, I hope this helps
Cheryl, North Olmsted, Ohio
This is for Mary in Greenback, NJ.
You will find both pit cutters and pie markers at the site below. You will
have to copy and paste in your address bar. While looking for you I found
some things I have been looking for. Thanks for asking, it helped me too.
Cindy in Jacksonville, FL
http://www.food-equipment.com/bakery_supplies.htm
Hi Nancy, hope you and the kitties
are getting back to normal after arriving home. In the
Sunday, Aug. 19 newsletter Jeri K
suggested adding a dash of cinnamon to your Spaghetti Sauce. I advise
everyone to take her advice. I was in a local Italian restaurant a couple
of years ago, and asked them what the great hint of a different ingredient
I tasted in the sauce, and they told me it was cinnamon. I've been adding
cinnamon to my sauce ever since, and it does add a delicious and
interesting "Flair", as Jeri said. Thanks Jeri.
Cheryl in North Olmsted, Ohio
For Mary, greenbrook, NJ:
I bought a cake cutter from QVC a couple years ago. It's a wonderful
device.
Taco Salad
1 block (8 oz) cream cheese, softened
1 envelope taco seasoning
1 carton (8 oz) sour cream
Shredded lettuce, chopped tomato, choppd onion, sliced olives
Tortilla chips
Combine cream cheese with taco seasoning and sour cream. Spread this
mixture on a large platter. Top with lettuce, onion, tomato and olives.
Ring the salad with tortilla chips, overlapping a bit if necessary to
encourage the chips to stand on their edge.
Invite guests to take a chip and scoop under the cream cheese.
I have done this on individual salad plates at a dinner for vegetarian
friends.
Easy Peach dessert
Canned peach halves, well drained
Whipped cream
Crumbled peanut brittle or granola
Fill peach halves with whipped cream and top each half with peanut brittle
or granola.
grannym IL
Also for the lady who wanted recipes
using ramen noodles here is mine for
Nutty Broccoli Slaw
1 (3 oz) pkg Chicken Ramen Noodles
1 pkg. (10 oz) Broccoli slaw mix
2 cups green onions (2 bunches)
1-1/2 cups broccoli florets
1 can (6 oz) sliced ripe Olives, drained
1 cup sunflower kernels, toasted
1/2 cup slivered almonds, toasted
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup Olive, Vegetable, or Canola oil
Set aside the noodle-seasoning packet: Crush the noodles and place in a
large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels
and almonds. In a jar with a tight-fitting lid, combine the sugar,
vinegar, oil and contents of seasoning packet: Shake well. Drizzle over
salad and toss to coat. Serve immediately. Yield 6-8 servings
Source: JoAnn Stansberry
Thanks, Marion in Atlanta
In the discussion about Panko,
no one has mentioned honey Panko. I find it in our local Korean grocery
store. When I make a meatloaf I roll the loaf in the honey Panko. It puts
a nice crust on the meatloaf and it gives the interior a little more of a
savory taste.
DP
TeaHag in Upstate NY: My husband
never compliments my cooking (although he sure goes back for seconds every
meal - lol); the other night I made an old, standby tuna casserole from my
childhood that my mom made a lot and he went on and on about how good it
was.
You asked for old-fashioned recipes that "probably aren't too healthy for
us any longer." The secret to the flavor in this casserole is to use tuna
in oil (we didn't have tuna in water when I was a kid).
Tuna Casserole
2 6-oz cans tuna in OIL
1 10.5-ounce can cream of mushroom soup
1/2 soup can of milk
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 c frozen peas (do not thaw)
1 1/2 c shredded Velveeta cheese (we used to shred ours, now you can buy
it that way)
2 cups cooked macaroni (measure after cooking) Note: could use noodles
instead of macaroni
Few handfuls of potato chips (not flavored)
1 small fresh tomato
Preheat oven to 350°. While macaroni is cooking, mix together tuna, soup,
milk and spices. Stir in cheese and peas (can use drained canned peas if
frozen are not available). When macaroni is done, drain (do not rinse) and
add immediately to tuna mixture, stirring to combine thoroughly. Pour into
sprayed casserole dish. Crush potato chips between your hands and sprinkle
on top until covered; slice tomato thinly and arrange on top. Bake about
30 minutes, or until casserole is bubbly and tomatoes are roasted in
appearance.
Doris in Oklahoma City
To Judithe N. in the July 12 edition
of your newsletter:
Ritz Mint Cookies (Girl Scout Cookies)
1 pound Mint Chocolate melting chips (Wilton's)
1 package Ritz crackers
Melt Chocolate. Dip Ritz crackers. Drain well. Place on wax paper on a
cookie sheet. Place in freezer till set.
1 pound bittersweet chocolate
80 buttery round crackers
1/2 teaspoon peppermint extract
Using a double boiler method, melt the chocolate coatings over hot tap
water for 15 - 20 minutes. Stir . Do not cook or get water into the
chocolate. After it is melted, stir in a couple drops of peppermint flavor
into the chocolate. Dip crackers into the melted chocolate and then place
onto a cold cookie sheet and put into the refrigerator to set. (A freezing
tray to rest the dipped cookies will keep the bottoms neat looking.) In a
few minutes take them out and package in candy cups. The cookies are best
kept at room temperature or a cool dry place away from any odors.
Source: www.allrecipe.com
Enjoy! Diane in Grafton, WI
Thank all of you for your help in
ways to use and preserve my Jalepeno peppers, can't wait to try them.
Also thank you Nancy for all your hard work and the wonderful job you do
on this newsletter. I agree with you about the TNT recipes! Also I like
the upbeatness of the letter! There are enough places to get negative
views, this one is like family where we exchange ideas & recipes and help
each other with problems.
Kay in Indy
We had this tonight with the Cloud
Biscuits I posted earlier.
Lisa-Union Bridge, MD
Back Country Ham Slice
1 lb ham slices
3 Tbsp shortening
2 Tbsp prepared mustard
1/4 Cup brown sugar
1 tsp paprika
1/2 Cup water
Fry ham in hot shortening. Remove from skillet and keep hot. I usually put
it in my oven set at 200º.
Pour all other ingredients into fat. Cook 5 minutes and put the ham back
in for another 5 minutes.
We had this the other night at my
aunts. It was a rainy evening playing UNO. Here is the recipe.
Lisa-Union Bridge, MD
Hawaiian Chicken
1 bottle Russian dressing
1 envelope Lipton dry onion soup mix
3 Tbsp pineapple preserves
1 chicken, cut up - (My Aunt used 6 chicken breasts instead)
1/2 Cup water
Place chicken in 13 x 9 inch pan.
Mix all ingredients and pour over the chicken.
Cover with aluminum foil.
Bake at 350º for 45 minutes or until chicken is done.
These biscuits are easy, light and
delicious.
Enjoy. Lisa- Union Bridge, MD
Cloud Biscuits
2 Cups sifted flour
1 Tbsp sugar
4 tsp baking powder
1/2 Cup shortening
1 beaten egg
2/3 Cup milk
Sift dry ingredients and cut in shortening. Combine egg and milk with a
fork. Add to first mixture. Bake at 450º for 10-15 minutes.
Tomato Gravy
About 4 Servings
3 medium ripe tomatoes
1 to 2 Tbsp margarine
2 Tbsp flour
2 Cups skim or whole milk
Salt & Pepper to taste
Peel and cut tomatoes into small chunks. Sizzle in saucepan with
margarine. Turn off heat. Mix flour in a cup with part of the milk to
prevent lumps. Add to tomato mixture that has cooled slightly. Stir. Add
the remaining milk, slat and pepper and cook until thickened. Stirring
often.
Lisa-Union Bridge, MD
Hi Nancy;
Becky in Magnolia, Arkansas asked for a recipe using Ramen Noodles in a
main dish. This is one I sort of came up with after looking through a
Chinese recipe booklet. I liked their idea but did not have all the
ingredients on hand, so came up with this recipe.
Betty in Canada.
Stir Fried Beef With Noodles
I cooked this quite often when my daughter and her four children were
living with me. Most of the time 1 package of Ramen noodles per person
wasn't actually enough to feed everyone. After the first couple times, I
asked how many were going to be home for supper and then added one or two
extra packages of noodles. I have made it for the two of us and one
package each is just enough, now my other daughter and her two children
are living with us I make it about once a month, there are 5 of us and
sometimes I only have 4 packages and it is still enough. These 2 kids
aren't as big eaters as the other kids were..
1 pkg. Ramen style noodles for each person
1/2 cup water
3 tablespoons soy sauce, divided
2 pkgs bouillon granules from noodles
1 pound beef rump steak, sliced paper thin
6 tablespoons vegetable oil, divided
6 to 8 green onions, diagonally sliced in 1-inch pieces
1 piece fresh ginger (about 1-inch square), pared and thinly sliced. {When
I don't have any I substitute 1/8 tsp ground ginger}
2 cloves garlic, crushed OR 1/2 teaspoon granulated garlic
First: Boil noodles as instructed on package, spread a clean tea towel
over a wire cooling rack. Spread cooked noodles evenly over towel. Let
drain and dry slightly for an hour or so. (Sometimes I don't have time and
just let them sit on towel for half an hour).
Combine water, 2 tablespoons of the soy sauce and the bouillon granules in
a small bowl.
Have beef sliced very thin and in pieces about 2-inches long.
Heat 4 tablespoons of the oil in wok or large skillet over high heat. Add
noodles and stir-fry 3 minutes. Pour water mixture over noodles, toss
until noodles are completely coated, about 2 minutes. Transfer noodles to
serving platter and keep warm.
Second: Heat remaining oil in wok over high heat.
Add beef, and stir fry for a few seconds. Then add some of the green onion
pieces, ginger, garlic and remaining soy sauce.
Stir-fry until beef is cooked through, about 5 minutes.
Spoon meat mixture over noodles. Top with rest of green onions and serve.
DELICIOUS.
NOTE:- You might want to serve with a little more soy sauce, depending on
your own preference. ENJOY.
If you don't have a wok a large skillet will do.
For Mary, Colorado July 18
Newsletter. I have used this recipe:
Cheese-Stuffed Mushrooms
Select firm white or creamy-beige mushrooms with caps that are closed or
slightly open around the stem for this hot hors d'oeuvre.
1 lb. medium mushrooms (about 24)
1/4 C finely chopped green onions (with tops)
1 clove garlic, finely chopped
1/4 C margarine or butter
1/2 C dry bread crumbs
1/4 C grated Parmesan cheese
2 TB snipped parlsey
1/2 tsp salt
1/2 tsp dried basil leaves
1/4 tsp pepper
Cut ends from mushroom stems. Remove stems from mushrooms and choppy stems
finely. Cook and stir mushroom stems, green onions and garlic in margarine
over medium heat until tender, about 5 minutes. Remove from heat; stir in
remaining ingredients.
Fill mushroom caps with stuffing mixture. Place mushrooms filled sides up
in greased baking dish. Cook in 350 degree oven for 15 minutes. Serve Hot.
Kath-Kansas
Regarding the Angel Food
Ministries, your readers might be interested to know that they also
offer , for an additional price, bundles of different meats, including
steak or chicken. That price if I recall is around $18. or maybe even
less. It is certainly worth looking in to.
Jeanne, Tyler, Tx
This evening my sister called to get
my recipe for fried okra and potatoes. I have never seen a recipe for this
and have never eaten this combination anywhere but in my family. This is
the way my mother cooked okra, because it was the way her MIL cooked her
okra, and her MIL (who was my grandmother) cooked it this way because she
had 6 hungry boys, one daughter, a husband and herself to feed and this
was how she would stretch the okra!! It is TNT because it has been in my
family for years-my dad will be 85 on Wed. and he isn't even the oldest
child!
Fried Okra and Potatoes
There are no set amounts of ingredients. Just use what will feed your
family.
okra, fresh or frozen (tip: if using fresh okra, start slicing from the
tip of the okra cutting towards the stem end and you won't have the
"slime")
potatoes, peeled and cubed
onion, chopped
Combine the ingredients, add salt and pepper. Coat with some cornmeal-just
enough to cover the food. Heat some oil in your skillet-I use my iron
skillet. Add the okra, stirring well. Cover, turn heat down to med. or
lower and let cook, stirring occasionally until potatoes are done and it
is browned. Remove lid and let cook a little longer until crispy. You do
not want to drown it in oil, just enough to coat the okra/potatoes when
first put in skillet. I use 1-2 T. and I am cooking for 2. Anyway, hope
you enjoy this. I can't eat okra fried any other way.
Connie in TX
Hi, all. A day or so ago I asked for
a copycat recipe for a dessert made a lot like a baked Alaska, but
apparently without meringue (I didn't eat it, it was just described to
me). I was told this weekend that it was purported to be Dean Martin's
favorite dessert. Does that jog anyone's memory. I'd really like to show
this friend what she is missing by not subscribing to this great
newsletter.
Doris in Oklahoma City
Re: Barbara in Wentzville MO--
I have used frozen cauliflower chunks thawed and rolled in seasoned
flour and deep fry. I like to use salt, pepper, and paprika for sure until
the flour tastes right. Granulated garlic is good in it too! No
measurements, just season the flour til its right for you and your family.
Mary S
To Louisiana Lady for your response
in the July 30th Daily Recipe Exchange to my inquiry about one of your
recipes ... thank you for clarifying the amount of butter in your Peanut
Butter Fudge recipe. I am just getting caught up on my e-mail, read your
reply, and have modified my recipe so that I can make it now. Thank you
again! I just love this newsletter!!
Nancy, thank you for your never-ending efforts to bring your readers so
many amazing recipes. I don't know that I will ever have time enough to
make all of them, but I sure enjoy reading your newsletters. You do an
amazing job and I am very grateful to you, as are many others, I am sure.
Mary in Mid-MO
Re: MaggieB in south jersey--I found
a small black cup with a hook on top and bottom, for my hummingbird
feeders. All you do is add cooking oil to the cup, and hang your feeder
below it! Haven't had ants all summer! Found them at WalMart for 99 cents.
Thanks Nancy for all you do for us! I love this newsletter!
Mary in Mid-MO
Ramen Stir Fry
1 pound beef boneless sirloin, cut into thin strips
2 cups water
1 package (3 ounces) Oriental-flavor ramen soup mix
1 package (16 ounces) fresh stir-fry vegetables
1/4 cup stir-fry sauce
Spray 12-inch nonstick skillet with nonstick cooking spray; heat over
medium-high heat. Cook beef in skillet 3 to 5 minutes, stirring
occasionally, until brown. Remove beef from skillet. Heat water to boiling
in skillet. Break up noodles from soup mix into water; stir until slightly
softened. Stir in vegetables.
Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until
vegetables are crisp-tender. Stir in seasoning packet from soup mix,
stir-fry sauce and beef. Cook 3 to 5 minutes, stirring frequently, until
hot.
Makes 4 servings
Heather
Ramen Pasta Salad
3 packages Ramen noodles, any flavor, uncooked
3 cups finely shredded cabbage
1/2 cup thinly sliced celery
1/2 cup finely shredded Cheddar cheese
1/2 cup diced carrot
1/4 cup vegetable oil
2 TBSP white vinegar
2 tsp. sugar
2 tsp. seasoned salt
1/2 tsp. dry mustard
1/4 tsp. white pepper
Paprika
Prepare Ramen noodles according to package directions but DO NOT add spice
packets; drain. In a large bowl combine noodles, cabbage, celery, cheese
and carrot. In small bowl blend oil, vinegar, sugar, seasoned salt, dry
mustard, and pepper. Add to noodle mixture; toss to coat. Chill
thoroughly. Toss gently and sprinkle with paprika before serving.
Heather
My daughter has also measured it to
see what it equals too for a package and then has made mutilple batches up
and stored in a sealed jar to measure out what she needs when needed.
Emma from Montana
Maggie B/South Jersey RE: Ants in
hummingbird feeders
Last year I wrote in that we had success with glopping cheap Vaseline on
the wire our feeder hung on. No problems at all. Then about 3 weeks ago
the ants found it again. The Vaseline didn't work, and when it got into
the high 90's the Vaseline slid off the wire anyway. We finally tried
fishing line. It worked so far. I'm sure the neighbors wondered what my DH
was doing throwing a tin foil ball up into the tree a few times. No way to
access the limb we wanted to use, so he put a rock into foil and taped or
wrapped the line securely and threw til got it over the limb. Our feeder
is plastic, and we only use about a cup of liquid, so 5 LB test line
worked for us. Now our hummers come and eat and aren't afraid anymore.
Cheryl, Charlotte
In response to Maggie B about ants in
her hummingbird feeders: We always put a little axle grease on the hanger
- either the ants don't like it or they slide off as we don't get ants or
pincher bugs anymore.
Karen in CA
Online Games
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Favorite recipes/links of
our members
Mom's
Macaroni & Cheese
Inside
Out Cake
Corn Dog Casserole
Blasted Chicken
The Best
Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake
by Tona in Bama
Snickerdoodle
Recipe by Prepared Pantry
Lemonade Dessert by
Annette
Cake Mix Cookies
Angel Food
Variations
Honey or
Cinnabon Cake
Dreamsicle Cake
sent in by Terry
Baked Beans with
Pineapple (Crockpot)
Orange Sunshine
Cake
Peanut Butter
Swirl Brownies
Grape Salad
Life and Times of Sigmund
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