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Tomato Bread with Chile Cream Cheese Spread
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon crushed oregano
1 teaspoon sugar
1/2 cup grated Cheddar cheese
1/4 cup grated parmesan cheese
1/3 to 2/3 cup milk
1 (16 ounce) can stewed tomatoes, drained
2 eggs
1/4 cup vegetable oil
Preheat oven to 350 degrees. Grease a loaf pan. Stir together first eight
ingredients. Drain the tomatoes into a measuring cup and add enough milk
to the liquid to make 2/3 cup. Add the liquid, eggs and oil to the dry
ingredients and stir to blend. Cut the tomatoes into large chunks and
carefully fold into the batter (it will be stiff). Spread into prepared
pan, and bake for one hour. Makes one loaf.
Chile Cream Cheese Spread
8 ounces cream cheese, softened
1 small can diced green chiles, drained
or 1 jalapeno chile, minced
Mix cream cheese and chiles, adding a bit of milk to get to desired
consistency.
Spread cooled bread slices with Chile Cream Cheese Spread.
Tona in Bama
Sale -Save Up To 75% at The Vermont Country Store
Kathleen in Hudson Valley, thanks for checking my blog. I have a lot of
fun with it and you probably will, too, if you start your own. If you set
one up, please let me know the URL for it so I can read it. I really enjoy
reading cooking/baking/homekeeping blogs and have gotten some great
recipes and suggestions from them.
For Trish in FL, your garlic bowls sound great! Would you please post the
recipe for that and other ideas you have on the Cook's Choice forum at
www.cookschoice.com? I've put
quite a few there and encourage others to do the same. We can certainly
share them with Nancy readers (and I have!), too.
And to Donna in Merrill, the Coleslaw Forever recipe you shared is
one I've used for years. My favorite use for the sauce is as a
marinade for cucumbers, green peppers, onions and tomatoes, all fresh from
the garden. The longer it sits in the refrigerator, the better it gets,
indeed! As the vegetables get eaten I just add more. It's wonderful.
Denise - www.cookschoice.com
Home of the Better Baker Bowl Maker
The newsletter has not been sent out for several days. My brother,
John passed away on Monday.
Nancy
Doubleday Book Club Cooking & Entertainment
Ayer's Tea Room Chicken Velvet Soup
Title: Chicken Velvet Soup
Categories: Soups
Yield: 5 Servings
6 tablespoons butter or margarine
1/2 cup Milk
3 cups Chicken broth
1 ads Pepper
6 tab Flour
1/2 cupLight cream
1 co Fine chopped cooked chicken
In saucepan, melt butter or margarine. Blend in flour, then stir in
milk, light cream and chicken broth. Cook over medium heat, stirring
constantly, until mixture thickens and comes to a boil. Reduce heat. Stir
in finely chopped cooked chicken and dash of pepper. Return soup to
boiling and serve immediately. Makes about 5 cups of soup.
1991 WILLIAMS, Dorothy June and Diana HANSEN
The James Whitcomb Riley Cookbook Guild Press of Indiana, Indianapolis.
This recipe was a standard at the I.SO. Ayres Tea Room at the I.SO. Ayres
Department store.
Ayres' opened for business in 1907. In the store's early years it was
thought that food was served from informal food stands before the Tea Room
opened in 1929. The Tea Room was closed in 1991 and the original downtown
Ayres' store was closed in January 1992.
Bette~Indiana
A similar recipe was sent in by Brenda in IN
My niece's Blog (Audrey Jeanne Roberts)
Articles about our family and my brother John
When Life Isn’t Fair…by Audrey Jeanne Roberts
Learning a Bunch From One of my Favorite Aunties! by Audrey Jeanne Roberts
(Guess who the favorite Auntie is?)
We’re Home After a Long Week. by Audrey Jeanne Roberts
What Will People Remember of Your Life? by Audrey Jeanne Roberts
Nancy
My request is for a TNT easy recipe for Swiss steak. I'm interested
in a baked recipe like I remember Mom making. She always added corn and
peas though I think the peas were added at the end. I think she just used
whatever leftover vegetables she had in the fridge.
Thanks in advance, Linda Boyles, Fairborn Ohio
This is for Carole with an "E" from Calgary
I use Splenda in all my Cole Slaw dressings. It works just fine and
every calorie I can save I'm all for it I am looking for a Japanese
dressing. very light in color and a mild very clean taste. Served over a
green salad.
Pat W in Quail Valley Ca.
Joanne B Ontario Canada, asked a question about double action baking
powder. Joanne if you purchase Magic Baking powder it is double
action. I even purchased No Name brand at No Frills and it says "to be
used when recipe calls for continuous or double acting baking powder". In
fact I think any baking powder we buy these days is Double Acting.
Betty in Canada
The Best Zucchini Dip Ever
1 medium zucchini, cubed
2 tablespoons white sugar
1 tablespoon soy sauce
1 clove garlic, chopped
3/4 teaspoon dried oregano
2 cups mayonnaise
Place zucchini in a saucepan, and fill with enough water to cover. Bring
to a boil, and cook until tender, about 5 minutes. Drain, and transfer to
a food processor or blender. Process until smooth. Add the garlic, sugar,
and oregano and process until blended.
Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise.
Chill for at least 1 hour before serving.
Serve with vegetables, crackers, or bread.
I served with cubes of hard crust Italian bread.
Source: www.allrecipes.com
Jeane in PA
For Joanne B Ontario Canada (6/3-2 newsletter)
who wanted to know about double acting baking powder. Most modern
baking powders are double action. Single-acting baking powders are mainly
used by manufacturers and are usually not available for retail sale.
gramaj
When Lori R wrote (6/3-1 newsletter) about the error in Paula Deen's
recipe for Krispy Kreme Bread Pudding I really had to laugh.
I went to copy Paula's recipe for Apple Raisin Muffins and to make 5 dozen
MINI muffins it called for 17 cups of flour.
Food Network has since changed that to read 3 1/2 cups flour.
Lori, Eagle Brand Sweetened Condensed Milk does, indeed, come in a 14
ounce can.
You can check this on their website.
I think the error in the recipe is actually in the amount of the fruit
cocktail. My feeling is that the fruit cocktail size should be 2 (14.5
ounce) instead of 2 (4.5-ounce). Most old 16 ounce cans of veggies and
fruit are now about 14.5 ounces.
gramaj
Just wanted to share my favorite stuffed peppers recipe with you all.
These are easy to make and don't have to heat kitchen up with oven.
Favorite Stuffed Peppers
6 med. green peppers
cut off tops of peppers, remove seeds and membrane
1-1/2 lb. ground chuck beef (raw)
1 cup cooked long grain rice
1 small onion (chopped)
1-1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic (minced)
Mix beef with rice, onion, salt, pepper and garlic. Fill peppers with meat
mixture. Arrange peppers snugly in a 3 qt. casserole so that one pepper in
in center of dish.
1 can condensed tomato soup
1/2 cup water
Mix together soup and water, pour over and around peppers. Cover tightly
with plastic wrap leaving one corner open for vent. Microwave on high for
28 to 30 minutes.
6 slices of sliced cheese (optional)
When microwave signals time is up, Remove peppers ,put cheese on top of
peppers and recover loosely with plastic wrap and let stand for 5 to 10
minutes, before serving.
Enjoy, Helen In Mississippi
for Gracie, Roch., NY
RE: Hot Pepper Jelly
I think I sent it in. I will look the recipe up again tonight and send it
to you tomorrow.
Tona in Bama
Carolyn from Loveland sent in the following recipe for Cherry
Delight...this is also great made with lemon pie filling (Lemon Delight)
if you are in the mood for a sweet/tart dessert.
Cherry Delight
1 package graham crackers (crushed)
1 stick margarine
1 (8 ounce) package cream cheese
1 cup powdered sugar
2 cans cherry pie filling
1 large Cool whip (recipe didn't say how many ounces)
Pecans (chopped)
Mix and press into 9x13 pan graham crackers & 1 stick margarine. Bake 400
degrees for 10 mins. Let cool. Mix cream cheese & sugar; spread on crust.
Sprinkle a few crushed pecans, then 2 cans cherry pie filling. Then Cool
Whip and more pecans on top.
Carolyn from Loveland
Cocktail Weenies
2pkg. beef weenies
3 cans beer
1 medium onion, chopped
18oz. bottle Kraft barbecue sauce (original)
1tbsp. Worcestershire sauce
1/2 small bottle Texas Pete
Boil weenies, beer, and onions until tender. Drain off beer, but not
onions. Put into crock pot. Add barbecue sauce, Worcestershire sauce, and
Texas Pete. Let
simmer about two hours.
Sudie from North Carolina
Creamy Orange Scones
With their bright orange topping of marmalade, and creamy interior
accented by both orange zest and vanilla, these scones are reminiscent of
one of our favorite summertime taste treats: vanilla ice cream with orange
sherbet. Unlike most scones, these require no rolling or shaping; simply
dollop batter into a cake pan, top with marmalade and sparkling sugar,
bake, and cut into wedges.
3 cups (12-3/4 ounces) King Arthur Unbleached All-Purpose Flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (3 1/2 ounces) sugar
grated rind (zest) of 1 orange
1/2 cup (1 stick, 4 ounces) butter
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon Fiori di Sicilia flavoring
1 cup (8 ounces) buttermilk OR 1 cup (8 ounces) water + 1/4 cup (1 ounce)
buttermilk powder
Topping
2/3 cup (7 ounces) orange marmalade
3 to 4 tablespoons coarse white sugar (sparkling sugar)
Preheat the oven to 400°F. Lightly grease a 9" round cake pan. In a
medium-sized mixing bowl, whisk together the flour, buttermilk powder (if
you're using it), baking powder, salt, sugar, and grated rind. Cut the
butter into the dry ingredients, using your fingers, a pastry fork, or a
pastry blender; you can also do this with an electric mixer. Mix till the
butter is fairly well combined with the flour; a few lumps remaining are
OK. Whisk together the egg, vanilla, Fiori and buttermilk or water. Add
this to the dry ingredients, stirring gently till everything is well
moistened and just combined. Spread the scone batter in the prepared pan.
Spread the marmalade atop the scone batter, gently pushing it down with a
fork. Sprinkle with the sugar. Bake the scones in a preheated 400°F oven
for 30 minutes, or till the edges are golden brown and a cake tester
inserted into the center of one comes out without crumbs clinging to it.
Remove the pan from the oven, and after 5 minutes, turn the scones out
onto a rack, jam side up. While they’re still warm, cut each round into 12
wedge-shaped scones. Serve with additional marmalade and Devon cream, if
desired. Yield: 12 scones.
Bobby
This is a good salad for summer.
Enjoy, Helen In Mississippi
Corn Salad
2 cans mex corn (drained)
1 chopped onion
1 bell pepper chopped
2 cucumbers chopped
3 Tbsp. Mayonnaise
Mix together, chill for a while. Add 1 chopped tomato just before serving.
For Leslie from Texas:
Here is a recipe using elbow macaroni that I make quite often. I have an
aunt that has been having some health problems and I made it for her one
time this past winter so she wouldn't have to do as much cooking. When she
came to my house for Easter dinner she brought along a package of
hamburger and asked me to make her some more as she really enjoyed it and
liked having it in the freezer to have when she didn't feel up to cooking.
I also make it with corn or rice macaroni for my Mom who has to be on a
gluten free diet. It is one of her favorites. I hope you enjoy it.
Beef and Macaroni Chili Skillet
1 lb. ground beef
1 c. uncooked elbow macaroni
1/2 c. chopped onion
2 1/2 tsp. salt
1 tsp. chili powder
1 tsp. sugar
1/2 tsp. pepper
2 1/2 c. hot water
1 - 6 oz. can tomato paste
1/4 c. cold water
Brown ground beef in large skillet and drain. Add uncooked macaroni,
onion, salt, chili powder, sugar and pepper. Stir in hot water, cover and
cook 10 minutes. Combine tomato paste and cold water; add to meat mixture
and cook 10 minutes.
VARIATION: Substitute 1/2 package of taco seasoning for chili powder.
Terese in Sioux Falls, SD
Does anyone have a copycat/clone recipe for Cracker Barrels tarter
sauce? Where can I find the frozen wontons?
Thanks Kathy
This is an old TNT recipe. I can't find the copyright date on the cookbook
because the cookbook is in shreds from a lot of use by me. One of the
recipes for Vanilla Pudding has a tried date on it of 2/12/79. Bread
Pudding is one of my very favor desserts!
Perfect Bread Pudding
2-1/4 cups milk
2 slightly beaten eggs
2 cups 1-inch day-old bread cubes
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup seedless raisins
Combine milk and eggs; pour over bread cubes. Stir in remaining
ingredients. Pour mixture in 8-inch round baking dish. Place in shallow
pan on oven rack; pour hot water around it 1 inch deep. Bake at 350
degrees about 45 minutes or till knife inserted halfway between center and
outside comes out clean.
Source: Better Homes and Garden New Cookbook ~ page 188
Thanks, Joan, San Antonio, Texas
Another TNT recipe.
Baked Custard
3 slightly beaten eggs
¼ cup sugar
¼ teaspoons salt
2 cups milk, scalded
½ to 1 teaspoon vanilla
Combine eggs, sugar, and salt. Slowly stir in slightly cooled milk and
vanilla. Set six 5-ounce custard cups* in shallow pan on oven rack. Pour
hot water around them, 1 inch deep. Pour in custard. Bake in slow oven
(325 degrees) 40 to 45 minutes or until knife inserted off-center comes
out clean. Serve warm or chilled. To unmold chilled cup custard, first
loosen edge; then slip point of knife down side to let air in. Invert.
*For one large custard, bake in a 1-quart casserole about 60 minutes or
till done.
Caramel Custard: Melt 12 caramels in ¼ cup milk in top of double boiler
over boiling water, stirring occasionally. Divide sauce among six 5-ounce
custard cups. Prepare custard as above; pour over sauce; bake. Serve warm
in cups; or chill, unmold.
Note:
I sprinkle nutmeg over top of custard before serving.
Source: Better Homes and Garden New Cookbook ~ page 191
Thanks, Joan, San Antonio, Texas
Nancy ,This is my own recipe I make all the time.
Helen's Beef Pot Pie
2 -16oz. bags of frozen mix vegetables.
2 cans sliced beef and gravy (Or leftover roast and gravy)
Crust
1 stick margarine (melted)
1 cup flour
1 cup milk
Cook vegetables with 2 Tbsps. water in microwave for 8 minutes on high
stirring after 4 minutes. Heat sliced beef and gravy ( I always make a
little gravy with beef broth to add to the cans of beef and gravy) salt &
pepper to taste. Mix vegetables and sliced beef with gravy together and
pour in a 9x13 inch casserole baking dish.Mix crust ingredients well ,Pour
over mixture .Bake at 425°for 45 minutes. serve with green salad and you
have a complete meal.
Enjoy, Helen In Mississippi
Following recipe given to me by ER nurse who said she makes a lot of it
Christmas. I made it today and decided to pass recipe on.
Chocolate Peanut Butter Fudge
7.5 oz chocolate crème drops (at Fred’s dollar, paid $1.00)
1/2 cup peanut butter (used cream style)
Microwave the drops for 30 seconds, then stir in the peanut butter. Spread
onto dish and refrigerate.
Peggy NELA
Hi Nancy, I wanted to share a couple of house cleaning tip that I use. A
lot of readers may already know these, but just in case they don't, here
they are.
When cleaning my blinds in house I take them outside, lay them flat down
on my porch (cement) and spray each side with Mean Green (found at Dollar
General) and then take hose pipe with sprayer and spray them down good on
each side.
Then I hang them over my clothes lines (yes I still use clothes lines for
hanging sheets out) and in a few minutes blinds are clean and dry, ready
to put back up.
For cleaning walls in house I use my dust mop sprayed good with Endust and
just go over all walls, doors in house. This saves so much time and so
easy.
I also sent in a tip for getting rid of moles in yard, but never saw it in
newsletter. Probably wondering around out in space somewhere .We had a bad
problem with moles in yard and my D/H took Juicy Fruit gum and rolled the
sticks up and punched a hole at the end of tunnel where the mole stopped.
Put the gum in hole. Always use gloves on hands when handling the gum as
not to get your scent on gum. The mole love the gum and can't digest it
after they eat the gum So mole dies and no more problems with moles in
yard. We haven't had any moles for about 3 years now.
Hope this helps everyone. Love this newsletter .I print out all the great
recipes and hints. Every time I take a dish made from a recipe I got from
here everyone raves about it. I am always taking a dish to church
luncheons and elsewhere.
Take care, Helen in Mississippi
I, too, would like to thank Nancy for her long hours of work on the
newsletter and to all the members who so faithfully send in recipes and
tips. This newsletter is invaluable.
To Carole with an “E” in Calgary: I substitute Splenda all the time
in my slaws or cucumber salads. It works out just fine. I love that
product. In fact, I use it in everything in place of sugar with the
exception of cakes.
I think it was GrannyJ who sent in the peanut butter bars using Bisquick.
I made them this weekend for my Grand kids and they went over really
great. The adults liked them, too. I sprinkled them with mini M&Ms after
spreading the melted chocolate chips on top. Since they make a big jelly
roll pan of them, they lasted the whole three days that they were here. My
son was always the peanut butter kid, so I knew he would like them. Thank
you so much for this recipe.
Sandy in Iowa
For fried corn there wasn't a name given but with the fresh sweet corn
I like to take it and deep fry the corn on the cob a few minutes on
each side until it just starts to turn brown and drain it on paper towels
and put butter salt and pepper on it. This is real good to cook if you are
frying fish.....just use the grease to cook the corn also it is a big hit
with fish this way.
Sue B. Ga.
Tona in Bama's recipe for Canned Biscuit Butter rolls sounds delicious,
but I'm wondering what "Pet" milk is. I've never heard of it up here in
B.C., Canada. Tona, is "Pet" milk condensed milk or evaporated milk?
Catherine S, Canada
I would like to thank every one for the recipes for butter rolls. I will
try these and see they are what I am looking for.
Thanks again. Betty
This is for Carolyn in Ky, who wanted a Seven Grain Salad recipe. Hope
it's the one.
Lisa (East Texas)
Seven Grain Salad
1 cup Quinoa
1 cup Wheatberries
1 cup Wild rice
1 cup White rice
1 cup Bulgur
1 cup Barley
1 cup Couscous
Vegetables
1/2 red pepper, chopped
1/2 orange pepper, chopped
1/2 yellow pepper, chopped
1 small red onion , chopped
1/2 bunch scallions, chopped
Dressing
1/2 cup mango chutney
1/4 cup prepared plum sauce
1/2 cup orange juice
1/4 cup sesame oil
1 teaspoon roughly chopped fresh ginger
1 teaspoon fresh garlic, chopped
Grains
You may substitute any of your favorite grains. Cook according to
the directions on the package. You will want to end up with
approximately 7 cups total of cooked product.
Vegetables
Mix together and set aside.
Dressing
Blend all of the ingredients in a food processor. Add salt and pepper
to taste.
Mix the grains, dressing and chopped vegetables. Garnish with some
extra chopped scallions.
Source: http://www.foodnetwork.com
Linda Walters sent in a recipe for Italian Cream Cake using 3 round cake
pans. Can this cake be made in a reg. size cake pan? I don't do well with
layer cakes nor have a way to store them. Thanks.
Theolinda Foster, Indiana
Hi, all!
Thanks for the warm welcome back.
I have decided to buy a smaller size crock pot. The one my sons
gave me for Christmas several years ago is hugh and too heavy for me to
handle. It would make way more than I need, even with freezing most of it.
I will cut down some of my old recipes for it. I really shouldn't say
'recipes' cause a lot of my cooking is a bit of this and a bit of that. Is
there a reuben type casserole that could be cooked in it or in the oven? I
am most interested in recipes that are for one or two. I have found if i
make a lot of something and freeze most of it, I get tired of eating that
item. My freezer is not that big.
Again, thanks to you all and thanks Nancy for this great newsletter.
Knitter in Illinois
In the June 3 newsletter, Liz in Missouri was looking for a tried-and-true
breakfast pizza recipe. Here's our family favorite:
Breakfast Pizza
7-8 oz. pizza dough, home made or purchased (home made recipe follows)
7 eggs
1/2 tsp. salt
1 cup 6-cheese Italian blend
2 cups mozzarella, shredded, divided use
5 slices American cheese, chopped or shredded
6 slices bacon, fried crisp and crumbled*
olive oil for baking pan
Parmesan for sprinkling
*can also use cooked Italian sausage, ham or whatever your preference is
Roll out dough and place in 11-inch round pizza pan or clay baker that has
first been spread with olive oil. Beat eggs well; add salt, 1 cup
mozzarella, 6-cheese Italian blend, American cheese and bacon and mix
well. Spread mixture over dough in pan. Sprinkle top of pizza with
Parmesan cheese and remaining 1 cup mozzarella.
Bake at 400 for 20-25 minutes until cheese is golden and bottom of pizza
is light tan. If cheese is golden and bottom is not quite done, place
aluminum foil over the pizza and bake an additional 5 minutes.
Home Made Pizza Dough
1 pkg. instant yeast
1 tsp. sugar
1 cup warm water (105-115 degrees)
2 Tbsp. olive oil
1 tsp. salt
3 cups flour (approx.)
Place sugar in water, add yeast and place in mixing bowl. Add olive oil,
flour and salt. Mix with stand mixer using dough hook until dough pulls
away from the side of the bowl or mix by hand until dough is elastic and
pliable. Let rest five minutes before using. Makes enough for 3 pizzas.
Leftover dough freezes well.
JoAnn
RE:
For Suzie in NW Mich. - if you can spray bees with hair spray they cannot
fly!. We keep a small can in the car, and use it if a bee comes in. Brenda
in IN"
Reference the following from the most recent recipe newsletter: Do you
suppose that's what's happened to all the bees?"
JeanL
To the person or persons looking for a cast iron bundt pan,
I went onto www.shopgoodwill.com
and and bid on all sorts of different items that are hard to find. But
here if you just keep looking you will find what you want and the auction
monies goes to helping the poor and homeless.
There is also a place called
www.livedeal.com to check into also.
Cindy in Monterey NY
Thank you to Vickie for the cherry chocolate chip recipe but it's not the
one I was looking for. I appreciate your time and effort in posting it but
the one I'm looking for (and I should have been clearer) is a yellow cake
with chocolate chips and chopped maraschino cherries. I'd still love to
have the recipe if someone has it. It has a pound cake like texture, but
not quite as dense and is baked in a bundt pan with no frosting.
Gail in LA
I had a sausage soup at Bertucci's in L.I. recently. It was very good and
I would like to make it. It had chopped sausage and very small grain rice.
I have found some sausage recipes at
www.cooks.com but none had rice, and most had sliced sausage, not
chopped. I would love to hear from anyone who has a recipe for a sausage
soup that sounds like this.
Gay in L.I.
Sugar Free Frosting
1 cup milk
1 package (8 oz) cream cheese, softened
1 small box instant sugar free pudding mix, any flavor
Combine pudding and milk well, then add cream cheese and mix well.
COCONUT FROSTING
(this is an old recipe. it is very runny frosting that soaks into the
cake)
Boil for 2 minutes:
2 cups sugar
1 cup milk
In a bowl beat till stiff:
2 egg whites
Pour hot mixture over egg whites then add:
2 cups coconut
1 cup nuts (if desired)
cut bunt cake into 3 layers. Pour 1 / 3 cup frosting mixture on 1st layer,
and same with 2nd layer. For top layer let frosting run down the sides.
Let set a few hours or overnight before serving.
Very Easy Pepper Jelly
Process bell pepper and hot pepper in a food processor until finely
minced. Combine pepper mixture, vinegar, and sure jell in a saucepan and
bring to a rolling boil for about 1 minute.
1 very large green bell pepper
6 Very large jalapenos
1-1/2 cups apple cider vinegar
1 Pkg box sure jell dry pectin
Then add sugar and food coloring and bring to full rolling boil, ( that
can‘t be stirred down) and let boil for 2 minutes
4 cups sugar
4 drops green food coloring for more color
Remove from heat And put in glass jars and let cool. It makes About 24-26
oz jelly . This sets up perfectly and is absolutely delicious and so
easy!!! After the jelly is cool and set, another little trick is to mix
the pepper jelly and another flavor jam , such as raspberry, about half
and half, and then you have raspberry pepper jam. Strawberry is also good.
Freezes good too.
Roz in Indy
For Margaret in Michigan. There are 2 ways I can copy recipes from the
Newsletter Archives.
1. Make a copy of the recipe you want to print. To do this, highlight
the recipe then press the shift key, the apple key and the #3 key. A copy
of the recipe will show up on our desktop. Click on it. You may get a
message that it's too big, click on "crop". Then go under "file" and
print.
2. If you have a newer mouse (mine is white and has a button on both
sides) and you have text edit on your computer this is another way, and
it's the easiest way, to copy just the recipe you want. Highlight the
recipe. With the cursor on any section of the highlighted area, press the
control key. You should get an option that reads "copy". Click on copy.
Then go text edit to bring up a blank sheet. Under Edit, click on paste
and the recipe will appear on the blank sheet. You can put as many recipes
as you want on the text edit sheet and then print them.
Hope this helps.
Marie-Pembroke MA
I'm hoping someone can help me with a few requests. I have six cans of the
sweetened condensed milk in my cupboard, and I'm getting company
this weekend. I'd like a recipe that uses a lot of the sweetened condensed
milk for a dessert. Something like a pudding or pies.
Also, I was at a Panera Bread restaurant and had the most delicious
breakfast tart. It had egg, cheese, bacon, and spinach. I think they only
make two kinds, but if anyone has the recipe, I would sure appreciate it.
And of course, there are children coming this weekend, and I was hoping to
serve something kinda easy but tasty that the kids and adults would like.
I'm thinking about making some kind of a wrap. If anyone has any family
favorite recipe for some good wraps, I would certainly enjoy hearing about
them. I make buffalo chicken wraps, but I'm kinda hesitant to make
anything spicy/hot for the kids.
Thank you all in advance.
CindyO
This is for Vickie P Batavia NY...your Bundt cake recipes sound yummy and
I am anxious to make them however, you didn't list the size pie filling to
use....sure would appreciate you sending the info.
Hope everyone has a beautiful week.
Fran in FL
Nancy I have found a recipe for our campers in the group and some may have
this recipe it sounds good and easy to fix.
Easy Camper's Hamburger Casserole
Fry 1-1/2 lbs. hamburger, layer in a casserole dish; layer next celery
about 3 stalks; a Small onion diced. Over this pour 1 can tomato soup.
Next layer about 4 medium potatoes, sliced; over this add 1 can cream of
mushroom soup. Bake at 325ºF for about 1 hour.
We always need a quick meal because a lot of the people in this group have
kids that want dinner as soon as they get home. These were stand byes for
me in time of need.
Super Easy Noodle Hamburger Casserole
1 lb. ground beef, browned
1/4 cup onion, chopped
1/2 cup cheese, shredded
1/4 cup celery, finely diced
1 can cream of mushroom soup
1 cup macaroni, uncooked
1 cup milk
Brown hamburger meat, celery and onion. Drain. Cook macaroni. Mix
everything together and cook in casserole dish in 400ºF oven until it
starts to brown.
Quick Pizza Hamburger Casserole
1, 8 oz., pkg egg noodles
1, 8 oz., pkg. Mozzarella cheese, shredded
1 lb., ground beef
2, 15 oz., jars chunky pizza sauce
Parmesan cheese
Boil noodles until they are tender, drain. Brown meat and you can add any
spices that you want. Mix noodles, meat and sauce and our into casserole
dish. Put shredded cheese on top of mixture. Bake in 400ºF oven for about
35 to 40 minutes covered. Sprinkle Parmesan cheese over mixture during the
last 10 minutes of baking time.
With weddings, and summer parties I thought that I would add some punch
recipes that I found in an old cookbook.
Mom's Super Easy Punch
3, 6 oz., cans frozen lemonade
1, 46 oz., can pineapple juice
1 quart Ginger ale
Prepare lemonade according to directions on can. Add pineapple juice. when
ready to serve, add Ginger ale.
Aunt Mary's Easy Punch
1 pint lime sherbet
2 quarts ginger ale
1 small can frozen lemonade
Combine all ingredients. Serve immediately.
Easy Adult Punch
1/3 cup lime juice, fresh
½ cup orange juice, fresh
½ cup sugar
1 bottle 3/4 dry red wine
ice cubes
Combine lime and orange juices with sugar. Stir until sugar is dissolved.
Add Wine. Serve.
Easy Fruit Punch
1, 6 oz., can frozen orange juice
1, 6 oz., can frozen lemonade
1, 6 oz., can frozen limeade
4, 6 oz., cans water, total amount of water is 24 Oz.
1 quart ginger ale
Combine frozen concentrates with water. Add ginger ale and serve.
Susie Indy
Nancy in the 6/3 newsletter Liz in Mo was wanting a breakfast pizza. This
one I have made for years when the girls lived at home. The second one I
would make if we were going to have a late lunch or no lunch.
The Best Breakfast Pizza
1, 8 oz., tube crescent rolls
1 lb. breakfast sausage, I used the bulk
1, 4 oz, can mushrooms or mushroom pieces
1/2 cup onion, chopped
1/2 cup green pepper, chopped
5 eggs, well beaten
Mozzarella cheese
Cheddar cheese
Grease 12" pizza pan. Lay crescent rolls with points toward center in pan.
Press with fingers to cover pan. Brown sausage, drain off grease. Put
everything over the rolls, then pour eggs over top. Top with cheese. Bake
at 450ºF for 20 minutes.
Jane's Best Breakfast Pizza
On a pizza pan spread:
1 tube crescent rolls, to form 1 crust
1 lb. pkg. frozen hash browns, thawed
½ lb. sausage, browned and drained
1 cup cheddar cheese grated
4 eggs, beaten well with a little milk
salt and pepper
On top of crust place hash browns crumbles up, spread sausage next. Make
sure that both go to the edges of crust. Beat eggs with a little milk
adding salt and pepper. Slowly pour eggs over top of hash browns. Then
sprinkle on the cheese all over the top. Bake at 350ºF for 30 to 40
minutes. Cut in pizza slices and serve with fruit and juice.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe. Nancy all of us in this group are praying for your family in
this time of need.
Susie Indy
I have seen several delicious sounding recipes calling for packages of
frozen coconut. My Albertson's does not carry it. Can anyone in the
northwest tell me where frozen coconut can be purchased?
Thanks, Sylvia in Spokane
For Susy in Indy from the June 3 newsletter
Chicken Soup
1-1/2 sticks butter
3 ribs celery, pureed
1 lg. onion, pureed
3/4 c. flour
6 c. water
2 oz. powdered chicken base
1/2 pt. (1 c.) Half and Half
1 lg. chicken breast, poached, boned and diced
Salt and white pepper to taste
Cut up onion and celery and puree in food processor. Heat butter to
bubbling hot in a large, heavy saucepan. Add celery and onion mixture,
reduce heat to medium and cook until thoroughly softened, but not browned.
Add flour and stir together to form a smooth paste. Reduce heat to low and
cook for 15 minutes, stirring frequently. Slowly add chicken base and
water, whipping constantly to ensure smoothness.
Bring to a boil over medium heat, stirring frequently, lower heat and cook
for 1 hour. Add Half and Half and blend well. Add chicken meat, salt and
pepper to taste, and simmer for 5 more minutes. Serves 6-8.
Caroline MO
Ande in June 3 Newsletter requested filling for cupcakes (like the Hostess
cupcakes). This is the filling I've been making for years. Each child,
spouse of child, grandchild gets 2 dozen for birthdays. They can't wait to
get one year older (^_^).
HOSTESS STYLE CREME FILLED CUPCAKES FILLING
1/2 c. sugar
2/3 c. shortening
1/3 c. milk *
1/4 tsp. salt
1-1/2 tsp. vanilla
1/2 c. powered sugar
Combine sugar, shortening, milk, salt and vanilla; beat for 5 min. Add
powdered sugar; beat until smooth.
I use my cookie press to fill the cupcakes before frosting them. Just fill
the barrel of the press with filling, insert pointed tip in top of cupcake
and fill.
They will begin to crack if too full.
Then frost with chocolate frosting.
I usually make one and a half times the filling recipe for 24 cupcakes
since we like the cupcakes really full of filling.
*For the milk you can use regular milk or canned condensed milk. Since we
use skim milk, I like to use the canned milk as it makes a creamier
filling. Also if using milk from the fridge, heat the milk in the
microwave to lukewarm, then add the sugar and stir it until the sugar is
dissolved. Before adding the shortening and remaining ingredients be sure
to chill the milk mixture or the shortening will melt. Some granulated
sugar does not dissolve well and remains grainy but heating the milk helps
to dissolve it.
This filling keeps well for several months in the refrigerator. Actually
it is easier to use if it is cold.
On page 2 of this Newsletter, Joan, San Antonio, Texas, submitted her
recipe for stuffed peppers.
I, too, cut my peppers in half before filling. You can get more filling in
them this way.
ALSO: I use the meat loaf mix from my local supermarket instead of just
ground beef. It's already seasoned and makes delicious stuffed peppers.
Mary Alyce, WI
I'm not sure if this is the Slaw that Tona was requesting, but it's a
keeper. So good!
Chinese Napa salad
Bag of cole slaw or Napa Cabbage grated (I found that the regular bag of
cole slaw is just as tasty)
1/2 C chopped green onions
1/2 C sliced almonds
1 C salted sunflower seeds
1 package of chicken flavored ramen noodles
Dressing:
1/4 to 1/2 C olive oil
3T white vinegar
1/4 C sugar
seasoning packet from chicken ramen noodles
Mix all together and enjoy!
Cheryl in North Olmsted, Ohio
Here is a breakfast pizza recipe. I am not sure what TNT is so I apologize
if this doesn’t work.
Bacon Breakfast Pizza
12 inch round pizza pastry
12 oz. sour cream
1/2 lb. bacon - cooked, drained and crumbled
2 T fresh parsley, chopped
4 large eggs
8 oz. shredded cheddar
Bake or warm pizza pastry as directed on pkg. Sprinkle browned bacon and
cheese of your choice evenly over top of the pizza crust. In a small bowl,
blend the eggs, sour cream, parsley and salt and pepper until smooth. Pour
mixture over the top of the pizza. Bake for 20-25 minutes, or until eggs
are puffy and lightly browned. Season with salt and pepper to taste. Allow
to cool for a few minutes before slicing and serving.
Hi Nancy, Re: Judy in Tx. (6-3-07). After the okra has been sliced, pour a
beaten egg over it. Then the coating. Do not salt okra until it is ready
to be served. The salt draws moisture out of the vegetable and makes the
coating fall off.
Margaret, Tulsa
Nancy, I'm sorry I don't remember who sent in the hint about removing
strawberry stems using a straw, but whoever it was is a GENIUS! I tried it
just out of curiosity and it worked like a charm, cuts the work in half.
Thank you so much.
Sharon in Illinois
There is a barbeque chain restaurant in Columbus, Ohio
called Hoggy's that serves a wonderful macaroni and cheese. I was
wondering if any fellow Buckeyes might have their recipe. It is delicious!
Val in Ohio
Hi Nancy and Friends,
Just wanted to share my BBQ Pork recipe.
1 very lean pork roast or boneless ribs(I use about 2-3lbs.)
1 tsp. brown gravy mix
Put in crock pot and cover with water, sprinkle in gravy mix on top of
water. Let cook overnight (high for 1 hour then low for the rest of the
night) or at least 6- 8 hours on high
Drain liquid from pot can leave about 1/4 cup of broth or less. Then shred
meat with fork. Then add 1 bottle of catsup,1/4 c. BBQ sauce, heaping
table spoon of brown sugar or I use brown sugar twin. Cover and let cook
on high for 30 min. Adjust amount of catsup and bbq sauce and sugar
accordingly to how much meat you have. Can add salt and pepper to taste if
desired
Jean from Illinois
Recipes for using elbow macaroni for Leslie from Texas ask for in the June
3rd news letter
Elbow
Recipes
Hope this link helps
Caroline MO
This s a great dessert for any occasion.
Cherry Delight
Prepare 1 box Duncan Hines yellow cake as directed on the package.
When you bring out the cake from the oven, poke holes with a fork.
Then take a 14 oz can of Borden's Eagle Brand sweetened condensed milk and
pour it over the entire cake. One large can of Cherry pie filling isn't
quite enough to cover the cake so I always buy 2 large or one large and a
smaller one. You can always add some whipped cream when you are ready to
serve. I have also made this simple cake with other pie filling fruit.
Refrigerate.
Florence, IL
About the question concerning the Krispy Kreme donut bread pudding
--- the recipe is right except it is one can of undrained fruit cocktail.
Miss Paula just made this on her show the other day. The recipe is in her
cookbook and on her web site. I haven' t tried it, but sure am tempted,
but being diabetic stops me.
Connie in beech grove
Hi Nancy and Friends - I'd like to thank everyone who sent in recipes
using Radishes! Who ever knew there were so many different ways to
use them. We will be trying them all! A friend told me that she once had a
soup that had radishes in it and I would love to try it if anyone has that
recipe. She thought it was served cold but isn't sure...
Thanks Nancy for your daily efforts!
TeaHag in Upstate NY
For Susan in Iowa regarding the Rich's Coconut Cake. The correct
recipe was published on April 19, 2007. The article, with information
about the former Rich's Bakery Manager was originally published on April
8. However, that recipe transposed the amounts of sugar and flour.
Unfortunately, several people attempted to make the cake and must have
called/emailed into the AJC with problems. The reason the recipe was
printed wrong in the April 8 column was because Carl Dendy (Rich's Bakery
Manager) arrived at the AJC writer's home w/ a recipe that would make
about 10 cakes! They worked to pare it down to a recipe for 1 cake for a
home cook. When you read the article for which I sent the link (with the
correct version of the cake), there is discussion about adjusting recipes
and the difficulty involved. Perhaps, if you wish to read the original
article about Rich's Bakery Manager Carl Dendy, you may do a Google search
for the Atlanta Journal-Constitution, April 8 (Living section). I do not
want to include it as a link, due to the incorrect version of the recipe.
Tina
This is a Coleslaw recipe that came from a restaurant called Dresback's in
Grand Island Nebraska and is really a good TNT slaw.
Tona in Bama, I hope you enjoy it.
Hubba in NE.
Coleslaw
1 qt cabbage, grated
1/2 cup grated carrots
3/4 cup Miracle Whip
3-oz half & half or 3 tsp canned evaporated milk
3 T sugar
4 tsp white vinegar
1/2 tsp celery seed
Make sauce and pour over cabbage and carrots.
German Pasta Salad Recipe
8 oz Medium egg noodles
1/3 c Firmly packed light brown - sugar
1/4 c Olive or vegetable oil
1/4 c Dijon-style mustard
2 tb White vinegar
2 ts Caraway seeds
1/2 lb Deli corned beef, - cut into strips
4 c Packaged cabbage and carrot - coleslaw mix
1 oz Shredded Swiss cheese
Cook the noodles according to the package directions. Drain, rinse, drain
again and place in a large bowl. Meanwhile, in a small saucepan, combine
the brown sugar, oil, mustard, vinegar, and caraway seeds over low heat
for 3 to 5 minutes, or until warmed Served warm or cold.
Tona in Bama
Blueberry Snow Trifle
1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Break angel food cake into small pieces, and spread into the bottom of a 9
x 13 inch baking dish. Mix together confectioners' sugar, cream cheese,
vanilla, and milk
until smooth. Fold in whipped topping. Pour over cake pieces. Pour
blueberries over all. Chill for 4 hours or overnight.
Tona in Bama
Eggnog Trifle with Strawberries
1-1/4 cups cold milk
1 (3.4 ounce) package French Vanilla or Vanilla Instant Pudding & Pie
Filling
4 tablespoons dark rum or orange juice, divided
1/8 teaspoon ground nutmeg
1 (8 ounce) tub Cool Whip, thawed
1 (12 ounce) package pound cake
3 cups halved strawberries
1/4 cup sliced almonds, toasted
Pour milk into large bowl. Add pudding mix, 2 tablespoons of the rum and
nutmeg. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently
stir in whipped topping.
Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with
remaining 2 tablespoons rum. Cut into 1-inch cubes. Place 1/2 of the cake
cubes in bottom of 2-1/2- quart straight-sided bowl. Spoon 1/2 of the
whipped topping mixture over
cake cubes. Top with strawberries and almonds, reserving several for
garnish, if desired. Layer remaining cake cubes and whipped topping
mixture over strawberries. Garnish with reserved strawberries and almonds.
Refrigerate until ready to serve.
Tona in Bama
Spaghetti Casserole
1 (7 oz.) pkg. thin spaghetti
1 tbsp. butter
1-1 1/2 lbs. ground beef
Salt
Pepper
2 (8 oz.) cans tomato sauce
8 oz. cream cheese
1/4 c. sour cream
1/2 lb. cottage cheese
1/3 c. scallions
1 tbsp. minced green pepper
2 tbsp. melted butter
Cook spaghetti and drain. Saute beef in butter until brown. Add tomato
sauce, salt and pepper. Remove from heat. Combine cottage cheese, cream
cheese, sour cream, scallions and green pepper. In a square 2 quart
casserole spread one half the spaghetti and cover with cheese mixture.
Add remainder of spaghetti and pour melted butter over spaghetti. Spread
tomato-meat sauce over top. Chill. Remove from refrigerator 20 minutes
before baking. Bake at 350 degrees for 45 minutes or until hot and bubbly.
Especially good served with green salad and French bread.
Tona in Bama
Easy Blackberry Cobbler
2 c. sugar
1/3 c. butter
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. milk
2 c. blackberries
2 c. boiling water
Cream 1 cup sugar and butter then add flour, baking powder, salt and milk.
Mix well and pour into 12 x 8 x 2 inch pan. Pour the blackberries over
batter and sprinkle with remaining sugar. Pour the boiling water over the
top. Bake at 350 degrees for 45 to 55 minutes until golden brown. Serve
hot or cold. May be served with ice cream.
Tona in Bama
