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to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
Hi friends, I purchased a Kitchen aid mixer on e-bay last November. It
gave out today as I was just starting to mix my applesauce cakes for the
Church bake sale. I called Kitchen aid and they told me the mixer was 16
years old. I am going to get a new one, I want the red one, anyone know
where I might find a good price on this mixer. They aren't cheap!!!
Thanks, Boots in Va.
Good morning Nancy,
This is in response to Kay in Indy in the Wed., June 13th newsletter
asking for help converting recipes to large amounts. I checked the link
out and it is a good one to keep handy! Also
www.allrecipes.com has a built in
converter with all their recipes on their web site.
Recipe Converter
http://members.tripod.com/~CookingforCrowds/
From the kitchen of Nancy Wilkins
made by Nancy Wilkins, University of Houston Clear Lake, Spring, 1998
As posted on
http://www.recipe-recipes-message-board.com/forum/ by
cuteascountry_Shortcake
Take care Nancy and have a great day!
Chris in NM
A Gentle Reminder
Messages with all capital letters or no capital letters are not posted the
newsletter. Message with excessive punctuation (example ...
throughout the message) or has no punctuation are not posted to the
newsletter as well.
Nancy
I would like to know about the downloadable copy of Luby's 50th
anniversary cookbook. Somehow I missed that. What date of the
newsletter? Can someone give me that information please. Thank you.
Doris Pittsburgh
Re: Lori had inquired about CREOLE MUSTARD—I bought a jar at Kroger
Grocery in Houston, Tx. It is made by Zatarain and is delicious!!!. To me
it is more highly seasoned that either brown or Dijon. It is slightly on
the hot side though.
Ruth in Houston
This is the first time I am writing to you. Love your site. You do a
wonderful job, and I have gotten a lot of good things from it. I am
looking for a recipe for hush puppies. I was don to my daughters in NC and
ate out. They had the greatest hush puppies. Soft not the little round
ones and they melted in my mouth.
Brenda, PA
Chocolate Zucchini Cake
2 eggs
1 cup light sour cream or plain yogurt
1/2 cup vegetable oil ( I use Canola)
2 teaspoons vanilla
2 cups finely shredded zucchini
2-1/4 cups all-purpose flour
1-1/3 cups sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips
3/4 cup chopped walnuts
In a large bowl, beat eggs, sour cream, oil and vanilla. Stir in zucchini.
In another bowl, sift flour sugar, cocoa, baking powder, soda and salt.
Stir into creamed mixture until just combined. Fold in chocolate chips and
nuts.
Spread batter in buttered 13x9 inch pan.
Bake in a 350° oven for 45 to 50 minutes or until tester inserted in
center comes out clean. Let stand in pan on rack and cool completely
before slicing. Top with sifted cocoa or powdered sugar, if desired
(really doesn't need frosting)
Makes 16 servings
I got this recipe from the Toronto Star Newspaper while on vacation in
Canada. It is a very good moist cake.
jeane in PA
Up to 75% off at StacksandStacks.com
Nancy the next few weeks I will be busy with things around the house so I
will not be able to read the newsletter. That will be hard for me.
To Kay in Indy 6/13 newsletter requesting how to convert regular recipes
to serve large groups. If a recipe serves 12 you would go 6 times 12 and
get 72 serves. If a recipe serves 6 times 12 and get 72 serves. You just
have to figure how many serves a recipe has then figure how many times you
would have to make it. The best place that I have found that have big
bowls and cook pans and etc is a Church. How Church has big pots that make
a lot with just one batch. It is just simple math figuring out how much.
Hopefully the cake is being bought. Also you can get on the Internet with
put in large group recipes. Like the recipe below it would depend on how
thick the meatloaf slices were. With meat you should count on people
serving themselves at least 2 pieces unless someone is going to serve them
to the guest.
In the 6/13 newsletter Audrey G in Illinois said that some of the
ingredient amount for the High School Meatloaf recipe had question marks
on her computer. In went into Nancy Kitchens newsletters from the past and
it had the correct amounts. I am very happy to list it again for you
Audrey and anyone else that had any problem with the amounts. We had
trouble with our computers yesterday but I had sent that in on the 6/12, I
believe.
High School Meat Loaf recipe
1 pound hamburger
1/2 pound pork sausage
2 cups dry bread crumbs
1 egg, well beaten
1-1/2 cups milk
1/4 teaspoon dry mustard
1/2 teaspoon sage
1/4 teaspoon pepper
2 teaspoons salt, or to taste
1/4 cup onion, minced
Mix. Place in loaf pan. Bake 1½ hours at 350ºF. If desired remove loaf
from oven 15 minutes early, cover loaf with catsup, then continue baking
the last 15 minutes.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
In the 6/13/07 newsletter, Teresa in Sask was asking for ideas for a
bridal shower and gift opening.
One of the nicest things I have done for a bride to be, at showers and
gift opening I help to give, was to make the bridal bouquet for the
rehearsal. As the gifts are being opened, you have someone take the bows
and ribbons. You are going to arrange them on a paper plate. If the
package has just a stick on bow, just stick it on the plate. If there is
ribbon attached, I try to run it through a slit that I cut in the plate,
leaving the ribbons hang loose underneath. We never explained what we were
doing other than we were saving her bows and ribbons. When it was all
complete, we gave it to her to use at the rehearsal.
Barb S - Omaha NE
For Teresa in Sask who is asking for ideas for a bridle shower. I gave my
niece one and it was a pantry shower, I made a mobile of kitchen utensils
(different size wooden spoons, potato masher, whisk, potato peeler etc.)
and every thing for the pantry cupboard. I collected money from all and
went out and bought the necessary items so she wouldn't get doubles. Put
everything in a clothes hamper it was fun watching her open all the items.
(Spices and all). It sure was a hit.
Peggy from Belleville Ontario Canada
There was a question about Beer Butt chicken. You can purchase a Stainless
Steel Chicken holder that looks like a round pyramid, small at the top and
large at the bottom. It fits inside a chicken and holds a beer can
perfectly.
Jerry in Ga.
Hi Nancy,
For the people who want to access the Robin Hood Flour Site, don't
everyone use the same province and postal code. Some might try Ontario and
P6C1A9, P6B5H5, P6A2C3 for instance; most of the codes that start with P
are in northern Ontario.
This is for Audrey G in Illinois, who got question marks instead of
amounts in the following recipe.I had no problem reading it.
I hope this helps her.
Betty in Canada
High School Meat Loaf
1 lb. ground beef or hamburger ( one pound)
1/2 lb. pork sausage ( half a pound)
2 cups dry bread crumbs (two cups)
1 egg, well beaten ( one egg)
1-1/2 cups milk (One and one half cups)
1/4 teaspoon dry mustard (one quarter teaspoon)
1/2 teaspoon sage (half a teaspoon)
1/4 teaspoon pepper (one quarter teaspoon)
2 teaspoons salt ( two teaspoons)
¼ cup onion, minced (one quarter cup)
Mix. Place in loaf pan. Bake 1-1/2 hours at 350ºF. If desired remove loaf
from oven 15 minutes early, cover loaf with catsup, continue baking. Make
sure that the top of the meatloaf does not burn. You may have to play with
the temperature and/or time for cooking.
Please visit my website "Betty's Place"
http://members.shaw.ca/b.e.webb
Re the beer can chicken: If you have a Wal-Mart close by, check in their
grilling section. They have a gizmo that is made for beer chicken.
You pour the beer in the center, put the chicken over the center and cook.
It has a wide bottom which will hold the chicken legs and juices and is
large enough that you don't have to worry about it falling over.
Jean in NC
Does anyone have the Taco Soup recipe that Cracker Barrel serves? It is
soooo good. Thank you
Bobbie in NC
Nancy you spend all the time you need with your family and dont worry
about us We all will be praying for you and your family.
Comment
I am still in Arizona. My sister-in-law requested me to stay a while
longer so I am. The community is organzing a Celebration of Life for John.
I will leave a short time after it.
Nancy
This is for Carol in Illinois.
We live out in the country and had fruit trees. The deer never bothered
them and we heard that it was because of lavender that we had planted in
the vicinity of the trees. Sure enough one year we got rid of the lavender
and that same year the deer came along and ate the tops off all our young
fruit trees. I'm not sure if this is coincidence or if the lavender really
does keep them away.
Agatha from Ontario, Canada
To Kay in Indy:
Just so you know, us GUYS in Nancyland can help out once in a while: J
I found this link that might help you out for what you want. I use a
program on my Palm that converts the amounts for me.
http://www.fruitfromwashington.com/Recipes/scale/
I also found this link that you might want to peruse. It offers recipes
for large parties
http://members.tripod.com/~lotsofinfo/
Both of these links as well as others were found at the following site:
http://www.hungrybrowser.com/phaedrus/quests.htm
(** Go to Wisconsin Restaurant recipe link, click on the Union House and
check out the soups and brownie recipe—when my son was 15, he was a
dishwasher there and would bring some home at the end of the night----
fantastic!!!!) {They also know their wine!}
Joe from Wisconsin
Hi Nancy, just to maybe give a smile, I wrote yesterday saying how the
deer were leaving my cherry tree alone. Well, that very afternoon I was
outside talking to my neighbor and noticed that a deer had pulled away the
mulch and ate every last sprig of one of my hostas!! Time to get out the
soap!! :)
Doris, in very dry Southern Indiana
I am just looking for a place to go to to print out or download medical
info forms I can put in a notebook to keep up with all my inlaws medical
information. I have found some places but you input your own info and this
is not what I want. Anyone?
Thanks, Connie in TX
Thanks so much to Kim for the Pepper and Onion Relish recipe. I will try
it soon.
Marge in OH
I have a problem with squirrels eating my pecans every year. Since you
have such a bunch of nice ladies that know how to get rid of certain
things, be ants, deer etc. What can I do to keep them off my tree? Any
with problem?
Thanks, Nancy for having such a wonderful site for everyone.
M in TX
With all the talk about removing the membrane from the ribs ----- why does
it have to be removed?
Judy in OK
To Susie in Indy~ yes you dump juice and all in the saucepan. I was
skeptical at first to do it because I like to drain and rinse the beans
and corn but you use all the starchy juice to help thicken the chili. The
coleslaw was also an interesting ingredient that I never thought to put in
chili, but it is delicious!!! I hope that you try it.
Gracie, Rochester, NY
After trying several combinations I joined Robin Hood newsletters using
Nova Scotia and H9R-1B9. Best of luck.
Betty
Mary In Oregon, I would love to get your recipe for the rub for ribs. We
love ribs and I like to try new rubs and sauces.
Gloria, Indiana
To Amy in Florida thanks for the help to get the Robin Flour newsletter. I
bet after this week there going to wonder what hit them. LOL Because Iam
sure I will not be the only one to join.
Caroline in MO
Easy Jiffy Rolls - I made these today for the first time to take to my Mom
and Dad's for a Father's Day meal. These are light and delicious! I'm sure
you could mix up the dough in a bread machine using the dough cycle, then
proceed as usual to cut out the rolls, etc. Becky in Magnolia, Arkansas
Easy Jiffy Rolls
1 box (9 oz.) Jiffy brand yellow or white cake mix - I prefer yellow
1 pkg yeast
1/2 t. salt
1 1/4 c. warm water
2-1/2 to 3 c. all purpose flour
Butter or margarine - I use the squeeze type
In a large bowl, stir together the dry cake mix, yeast and salt. Pour
in the warm water and mix well with a wire whisk. Stir in flour gradually
to form a soft dough. Spray a heat-proof bowl with Pam, then dump in the
dough; turn ball of dough over so that the top is greased. Cover bowl w/a
plate or foil and put in a warm place to rise for an hour or till doubled
in size. (I heat my oven to 170º for about 7 min., turn off the heat, then
put dough into oven.)
Remove dough from oven and dump it out onto a floured countertop.
Knead dough for about 20 seconds, sprinkling on more flour if necessary to
keep it from being sticky. Using your hands, press dough out to about 1/2"
thick and cut into 1-1/2" circles or pinch off wads and form into balls.
Place into a greased 9" square pan. Brush margarine on top of rolls.
Reheat oven to warm it for about 7 min., turn off heat, then place rolls
inside for an hour, or till doubled in size. Carefully remove rolls from
oven and preheat oven to 375º. Bake rolls for about 25 min. or till golden
brown.
To GramAJ
The correct amount of flour is 1-1/2 cups. Sorry. We've had a lot
going on in our family and I made a mistake. Hope it didn't cost you a
lost loaf of bread because it is really very good.
Susana in Louisiana
Hi friends, I purchased a Kitchen aid mixer on e-bay last November.
It gave out today as I was just starting to mix my applesauce cakes for
the Church bake sale. I called Kitchen aid and they told me the mixer was
16 years old. I am gonna get a new one, I want the red one, anyone know
where I might find a good price on this mixer. They aren't cheap!!!
Thanks, Boots in Va.
There was a question about Beer Butt chicken. You can purchase a
Stainless Steel Chicken holder that looks like a round pyramid, small at
the top and large at the bottom. It fits inside a chicken and holds a beer
can perfectly.
Jerry in Ga.
Nancy: Please know that you and your family are in my thoughts and prayers
as you cope with the loss of your brother, John. I have been on a trip to
the midwest (Kansas & Missouri) the past two weeks and just returned to a
wealth of recipes in the newsletters. In the Wednesday, 30 May newsletter,
the first recipe, from Tona in Bama, is "Swiss Corn Bake". In the
list of ingredients are 2 beaten eggs, but the directions do not indicate
what to do with the eggs or when or where to add them.
I'd like to make this side dish but I need Tona's clarification on what to
do with the beaten eggs. It's great to be home and the newsletters are
better than ever! Mr. Myron Drinkwater - Lake Forest, CA
Hi Nancy, Hope you are doing better these days. Give the fur babies and
hug for me!
For Suzie in NW Michigan, the beer butt chicken does very well in the
oven. I do in the oven and on the grill. It is one of our favorite ways to
do chicken other than the blasted! Just about any where you shop these
days, you can find a stand for the chicken. I have one for the oven that
is ceramic, shaped like a shallow casserole with a holder in the middle
for the can. One for the grill is a wrought iron stand. You can also use
juice instead of beer. We have used pineapple with great success! Also
throw what ever herbs you like in the juice or beer for extra flavor. We
also like to rub the chicken down with a rub made of brown sugar, cayenne
and other things. Don't have it in front of me, but got it from Reichlen's
BBQ Bible. If any one interested I'll send it in.
For Kay who wanted information for serving 100+ people: go tohttp://www.top100recipesites.com
www.bigricpes.com
http://www.cookschoice.com
www.allrecipes.com (they will
convert recipes for your needs)
www.ichef.tv
www.ellenskitchen.com/bigpots/index.html and
www.angelfire.com/bc/incredible.
Hope this helps. Betty T. Ga
Enjoy All, And to all fathers out there have a wonder full fathers day!
Billie in FL
Jean in Nova Scotia. I have never frozen Horseradish but I keep it for a
long time in refrigerator. After each time using it, put the lid on
tightly. Turn the bottle upside down and hit it against your hand so all
the air is out of the top of the bottle and store upside down in the
refrigerator.
Jane from NC
I have been making these 3 zucchini recipes for 30 yrs. These are TNT.
Gail Chattanooga TN
Zucchini Relish
Dice these ingredients;
10 cups zucchini
4 cups onions
2 cups green or red pepper
1 cup hot peppers
Mix and add 3 Tbsp salt and let stand for 3 hrs.
Rinse and drain.
In a large pan, place the following;
2-1/2 cups vinegar
4 cups sugar
1 tsp celery seed
1 tsp nutmeg
1 tsp tumeric
1/2 tsp black pepper
4 tsp cornstarch
Mix well and bring to a boil. Add diced mixture and heat, almost to
boiling. Put into prepared heated jars and lids.
Chocolate Zucchini Cake
1/2 cup oleo
1/2 cup oil
1 3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk (1 tsp vinegar)
2-1/2 cups regular flour
4 Tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cloves
2 cups shredded zucchini
Mix, place into 9x13 inch prepared pan Bake at 350 degrees for 45 minutes
Spread chocolate chips over warm cake.
Zucchini Casserole
3 cups diced zucchini
1-1/2 cups cracker crumbs
3 beaten eggs
1/2 cup melted butter
1/2 tsp salt
1 cup milk
2 cups cubed velvetta cheese
Mix well, put into covered casserole dish. Bake at 300 degrees for one
hour.
I found Robin Hood Flour today in my local Walmart!!
Lynette in NY
I just recently spent some time in Manhattan New York.
We ate at a barbecue restaurant called Dallas Barbecue. They had
the best home made cole slaw. Would anyone have the recipe.
Thanks Kathy
This is for Donna, who is having the earwig problem Found this on
wikipedia, hope it helps some! While earwigs can be considered in some
ways a beneficial part of the garden, they can become a nuisance because
of their diet. Since they prefer cool, moist places, a rolled up damp
newspaper placed where earwig activity is suspected can be effective in
collecting them. The newspaper can then either be discarded or shaken out.
Placing diatomaceous earth in key spots around the home (bathroom,
baseboards, window frames) can be a long-term repellent.
Another method of removing earwigs is by utilizing their attraction to
vegetable oil. Putting vegetable oil in a pie tin and burying it up to the
rim of the tin is an effective way of capturing them. Another effective
method of earwig control is to take steps to control the population before
they hatch. By removing rotting underbrush and spraying with commercially
available insecticidal nematodes, which invade the earwigs in their
nymphal stage and infect them with a lethal bacteria.
Earwigs are also drawn to damp conditions. During the summer they can be
found around sinks and in bathrooms. Earwigs tend to gather in shady
cracks or openings or anywhere they can remain concealed in daylight
hours. Picnic tables, compost and waste bins, patios, lawn furniture,
window frames or anything with minute spaces can potentially harbour these
unwanted residents. Upon gaining entry to the basement and living areas of
the home, earwigs can easily find cover in undisturbed magazine and
newspaper piles, furniture/ wickerwork, base boards, carpeted stairways,
pet food dishes, and even inside DVD cases. Earwigs are inclined to take
risks and are exploratory creatures but are overly unaware of the
consequences and will often find themselves trapped in poison baited cups
or buckets of soapy water.
http://www.getridofthings.com/get-rid-of-earwigs.htm
http://www.thriftyfun.com/tf97166541.tip.html
http://www.almanac.com/gardening/
This is for Donna
For everything you want to know about Earwigs including how to be rid of
them, go to:
http://www.doyourownpestcontrol.com/earwig.htm
This should help, Trish in fl
http://www.fruitfromwashington.com/
http://www.thatsmyhome.com/recipes/converter.htm
http://freshmeat.net/projects/recipeconverter/
The above links are for Kay in Indy who needed some recipe converters! I
hope these help!
Lynette in N.Y.
