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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 Ladies, Just wondering if anyone has had a problem with printing
grocery coupons from smartsource.com? I used to be able to print coupons
and then they made me install a print manager program. Ever since I've
installed it I can't print any coupons. It always comes up with an error
message, saying sorry try again in a few minutes. I've been trying for a
few weeks! My husband has tried everything that it says. I have emailed
them and gotten no response. So, just wondering if anyone else is having a
problem with this new install.
Thanks, Rose
Jane Ann in Alabama,
I printed out the Apple Dapple Cake shared on June 23, 2007 newsletter
shared by "Jane Ann in Alabama," but I have a question? Do you use 1/2 cup
of corn oil or 1-1/2 cups of corn oil? The recipe sounds yummy!
Thanks, Joan, San Antonio, Texas
I agree with Tona about Pampered Chef products. They are the best. I
love my Bundt pan. I enjoy her recipes, too. I am looking for the homemade
recipe for carpet cleaner that was in one of the newsletters. It had Tide,
ammonia, and white vinegar. I need the amounts of each.
Debbie, AR
For Jen in Binghamtom. Treasure Island is a beautiful place. Yes,
Caddy's is still on the beach. It is a nice casual place to eat. Other
places are Billy's Seafood, which is on Tierra Verde, not far! It's in
sheltered water. Snapper's is on Gulf Blvd in St Pete Beach, it's a bit
more up-scaled, Vito's and Michael's is a pizza, etc place where you can
sit in the dining room. Sam Seltzer's on Tyrone Blvd is nice for a
'bigger' meal out. Don't bring dress-up clothes, we are a causal bunch!
Shells on Redington Shores
is also nice. Have a good time.
CAROL, in beautiful, sunny Florida
Hi All. Am catching up on letters, my husband and I were really busy
for awhile helping a local service club with a cookbook....what else,
right? For Bobbie in NC, 5/5, this is a favorite easy chicken and broccoli
bake and at potlucks somebody always wants the recipe.
Miami Barbara's Chicken-Broccoli Casserole (adapted a little)
1 bunch broccoli cut up & steamed 12 minutes
2 to 3 c. cooked chicken pieces
1/8 tsp. EACH dried oregano & lemon pepper
1/2 c. EACH sour cream & mayo (we use Hellman's)
1 10 oz. can Cream of mushroom soup
3/4 tsp. EACH dried minced onions and beef boullion granules
Good dash garlic powder
2 c. shredded cheddar
3/4 to 1 sleeve crushed Ritz crackers
1/2 c. butter, melted
In a buttered 9" x 13" pan, layer broccoli, then chicken; dust chicken
with oregano and lemon pepper. Mix sour cream, mayo, soup, dried onions,
boullion granules, and garlic powder together and spread over everything.
Sprinkle on the cheddar, then the crackers, and drizzle with butter. Bake
at 350 for about 30 minutes.
For Sue from North Carolina, 5/5,
Easy Killed Lettuce
1 head leaf lettuce, washed, dried, & chopped
4 green onions, sliced
7 slices bacon
1/4 c. cider vinegar
Coarse pepper
Combine lettuce & onions in serving bowl and set aside. Cut bacon with
shears onto a microwave plate with grooves that will save the grease. Put
a few paper towels over the bacon to cut down on spatters. Microwave till
bacon is done. Pour vinegar on salad and toss; pour bacon pieces and their
grease on salad and toss again. Grind on some pepper and serve right away,
doesn't hold well.
Sue, we love this one twice as much, maybe you'll want to try it.
Daddy's Creamed Lettuce
1 head green leaf lettuce, washed, dried, torn, and chilled again till
crisp and very cold
Scant 1/4 c. sugar
1/4 c. cider vinegar
3/4 c. light cream (like half n half)
Prepare the lettuce. About 10 minutes before serving mix sugar in vinegar
till dissolved and stir it into the cream. Pour over the crisp lettuce and
let stand a room temperature till dished out. Finely slivered rings of
sweet onion are good with this too.
For Athena in DE (Love your recipes, by the way), a healthy but delish
salad from my husband.
Watermelon Salad
2 c. 1" cubes watermelon
6 thin sliced scallions, white & green
1 rounded T. finely snipped fresh mint
1 T. chopped fresh parsley
1 1/2 tsp. minced fresh jalapeno
1 T. plain olive or canola oil
1 T. white wine vinegar
Combine fruit, vegetables, and herbs, cover and chill. Wish together oil &
vinegar, set aside at room temperature. When ready to serve pour dressing
over all and toss to coat.
Sorry Nancy, this is still growing. A question for Tona in Bama. The
Cookies and Cream Cake sounds great. Do you think it would still work made
9" x 13", or does it need the extra layer of frosting in the middle to be
good? Would appreciate your opinion, thanks.
Marilyn in FL
A question for Tona in Bama. The Cookies and Cream Cake sounds great.
Do you think it would still work made 9" x 13", or does it need the extra
layer of frosting in the middle to be good? Would appreciate your opinion,
thanks.
Marilyn in FL
This is for Joanne from Ontario Canada wanting recipes for diabetic
cookies.
Diabetic Cookies
1 cup of peanut butter
1 egg
1 cup of Splenda.
Mix all together and put on cookie sheet( greased or use parchment paper).
Bake 8 to 10 minutes or until cookies are just browned (not too dark)
J.T. from Indiana
This is for "Pam in Ohio" (letter in the June 23rd newsletter). I don't
think you can get any information from "Regal Breadmakers" anymore. I
needed a small part for one of mine and I eventually found out that they
do not make the bread machines anymore, no parts available at all. I can
send you a basic recipe for the white bread if you like. I have had 3
different Regals and that recipe is basically the same. Let me know if you
are interested.
Laurelee from Minnesota
In regards to the hamburger/sausage mixture....do you use breakfast
sausage or the Italian sausage ? Or is it an option to use whichever you
want ? Sounds lovely and I bet they are not "dry" from being
grilled.Thanks to all for the great cooking.
Carol in NY
RE: Hamburger mix- Carol, I assume the question was about these. We use
only the breakfast sausage- Jimmy Dean to be exact. Not flavored with sage
or maple syrup or anything else. If you really like Italian sausage I
guess you could, but we don't care for it and I think it would change the
taste of the burgers to something else. Also these CAN be dry, but if you
grill on low to medium heat, and DO NOT PRESS the patties (the juice runs
out and they will be dry) you should be in good shape. You likely want to
cook these done, since it is hamburger and sausage, and you can't be too
careful nowadays.
Cheryl, Charlotte
Hi all
I have a request. I am looking for a muffin pan for mini meatloaves.
The pan has holes in the bottom for grease to run thru.
I searched online but maybe I am wording it wrong. Have found
every kind of muffin pan made except for that one. If anyone knows where
to find one I would definitely be happy to hear from you. Hope all is well
with everyone.
Shirley in Tyler, Texas
Do any of the wonderful cooks out there have a T&T recipe for a firm
meatloaf, that can be used for sandwiches when cold?
Thank, Nancy for all your work you do for us, each and every day. And
thanks also to all the great cooks out in Nancy land. I have gotten lots
of wonderful ideas and recipes from you.
Sandra from Oregon
For Kim in Canada:
Here is a recipe for the Chinese Plum Sauce you requested. This is a great
web site for homemade Chinese food. Hope this helps.
http://www.chinesefooddiy.com/plum_sauce.htm
GM in Pittsburgh
Hello there in Nancy land. I need help. Does anyone have the
instructions for the "Oster Creperie" electric appliance? I have one and
have no instructions on how to use it. thanking you in advance
Booper in Tennessee
Betty Powell
Just a quick addendum to the Apple Dapple cake recipe in the June 23,
2007, issue. I received this wonderful recipe from my grandmother and she
would use a cake tester to prick holes all over the top of the cake before
she poured on the butter mixture, and also she poured it on "in
installments" rather than all at once to allow the cake to effectively
absorb all that good stuff.
Barbara, Las Vegas
Hi to all...this uses some squash and it's such a pretty casserole with
the red peppers and the green spinach. I have yet to add the chicken to
this and it's still wonderful. Have served it with grilled steaks and
taken it to gathering's and there's never a crumb left in the dish.
Kat in Colorado
HEARTY TEX-MEX SQUASH CHICKEN CASSEROLE
1(10-oz.) package frozen chopped spinach, thawed
3 medium size yellow squash, thinly sliced (I used more)
1 large red bell pepper, cut into ½ inch pieces
1 yellow onion, thinly sliced
2 Tblsp. oil
3 cups shredded cooked chicken or turkey( I made it with no chicken)
12 (6-inch) corn tortillas, cut into 1 inch pieces
1 can cream of celery soup
1 (8-oz.) container of sour cream
1 (8-oz.) jar picante sauce
1 (4.5-oz.) can chopped green chilies, undrained
1 (1.4-oz.) envelope fajita seasoning
2 cups shredded sharp Cheddar cheese, divided
Drain chopped spinach well, pressing between paper towels to remove excess
moisture. Saute squash, bell pepper, and onion in hot oil in a large
skillet over medium-high heat 6 minutes or until tender. Remove from heat.
Stir in spinach, chicken, next 6 ingredients, and 1 ½ cups cheese. Spoon
into a lightly greased 13x9 baking dish. Ba ke at 350° for 30 minutes.
Sprinkle evenly with remaining ½ cup cheese, and bake 5 more minutes.
Yield: 6 to 8 servings.
For Susie in Indy, here is the skin cream/lotion recipe
1 16-ounce jar of petroleum jelly
1 16-ounce jar of vitamin e cream
1 16-ounce bottle of bed time baby lotion, with chamomille and lavender
Use an electric mixer to mix all ingredients together and replace in the
petroleum jelly and vitamin e jars. Some wrote in saying use a plastic zip
lock bag to mix ingredients together. I tried the bag and had too many
problems. I will use the electric mixer next time.
The chamomille and lavender give the skin cream it's wonderful fragrance.
Check your dollar store for the ingredients.
Karen, SW Arkansas
I have enjoyed your newsletter and recipes for some time! What a
resource you have created!!
Now, I have a request and I'm not sure if your newsletter is geared for
this type of request or not -- but here goes! In a few months, I'll be
full-time RVing with 1 dog, 2 cats, and 3 parrots. Towing a 5th wheel will
limit me in weight and living in a 32' x 6' space will limit my space. I
am interested in planning/figuring out recipes for meals I can prepare
from the least amount of cans, boxes, packages! There just isn't the
storage space to keep a lot on hand so when I buy something, I would like
to make several meals of it and store in the freezer.
Anybody have any recipes like that on hand that they would like to share?
And if anyone has any lists of "can't live without' supplies for the
kitchen, I'd appreciate that.
Hopefully recipes and lists such as this would also be beneficial to the
summer RVers and family campers.
Thanks, Helen and the Traveling Troupe!
http://www.hillbillyhousewife.com/breadmachinemanual.htm
http://www.howtomendit.com/answers.php?id=46388
Regal
800-582-0510
800-998-8809
Consumer Services Department
1675 Reigle Dr.
Kewaskum, WI 53040
These links are for Pam in Ohio,They are also being sold on Ebay, Lynette
in NY
To Eva of Longview, Texas requesting pear relish recipe in
June 23 newsletter: This recipe is really TNT over many years.
Pear Relish
4 cups finely chopped pears
4 and 1/2 cups finely chopped onions
3 cups sugar
5 cups finely chopped green peppers
5 hot red or green peppers finely chopped
3 cups vinegar
2 tablespoons salt
1 -1/2 teaspoons celery seed
Combine all ingredients in large saucepan and bring to a boil. Simmer 30
to 40 minutes, stirring often. Ladle into hot sterilized jars, seal at
once. Process in boiling water bath for five minutes.
Makes 6 pints.
Note: This recipe can be doubled or tripled. I use my food
processor to chop.
Jackiets from Louisiana
Hi Nancy, Re: 6-23 newsletter on removing nail polish. I haven't had
there problem but have had good results removing stains from carpet &
upholstery with shaving cream, spray on scrub with a brush, wipe residue
off with clean damp cloth. If in a hurry to dry use a hand-held hair
dryer. Also the hair dryer is great for leg cramps. Just use setting most
comfortable and soon cramps will ease up.
Margaret, Tulsa
To Nedra in Va This recipe is from my 1970 Better Homes & Gardens
Cookbook. Seems like a lot of work....but so worth it. These are
wonderful. Sherrill in San Antonio
Petits Four Cake
1/4 c. butter
1/4 c. shortening
1 cup sugar
1/2 t. vanilla
1/4 t. almond extract
2 cups sifted cake flour
3 t. baking powder
1/4 t. salt
3/4 c. milk
3/4 c. (6) egg whites
1/4 cup sugar
Cream together butter & shortening. Gradually add 1 cup sugar, creaming
till light. Stir in vanilla & almond extract. Sift together flour, baking
powder and salt.
Add to creamed mixture alternately with milk, beating well after each
addition. Beat egg whites till foamy; gradually add 1/4 cup sugar beating
till soft peaks form.
Fold into batter. Turn into greased and lightly floured 13x9x2 inch pan.
Bake at 350 degrees about 40 minutes. Cool 10 minutes; remove from pan.
Cool completely.
Petits Four Icing
3 c. granulated sugar
1/4 t. cream of tartar
1 t. vanilla
Sifted confectioners' sugar (about 2 1/2 c.)
Food coloring
In covered 2 quart saucepan, bring granulated sugar, cream of tartar and 1
1/2 cups hot water to boil. Uncover; continue cooking to thin syrup (226
deg.) Cool at room
temperature, NOT over ice water, to lukewarm (110 deg.) Add vanilla and
confectioners' sugar till icing is of pouring consistency. Tint with food
coloring.
Assembly:
Cut cooled cake in 1 1/2 inch diamonds, squares or circles using a stiff
paper pattern as a guide. Place cake cutouts on rack with cookie sheet
below. Spoon icing evenly over cake cutouts. Let dry; add another coat.
Decorate with various decorations such as sliced almonds, snipped
marshmallow flowers, fruit slice flowers or ornamental frosting flowers.
Anybody know of a product to take stains off marble? This is a
marble dish from Spain. It is white with blue veins and has yellow
staining from fruit.
Have tried many solutions: peroxide, alcohol, cream of tartar,
toothpaste, etc. Used to have a great stain remover in aerosol
can???? Anyone know
a product? Thanks.
Athena in DE
Hi all in Nancyland, I am responding to Mary in Oregon with the
abundance of cabbage. I used to grow lots of cabbage also, and would make
sauerkraut. Wow, was that a trial and error process!! The first year I
made it almost was my last! I used a large platter weighted down with
heavy can. It stunk to high heavens! But I learned a few tricks that may
help you if you are interested. I would use a large crock (I mean large)
and shred my cabbage with a food processor.
Place it in the crock in layers, a layer of cabbage, and then sprinkle it
with kosher or canning salt, and continue until crock is about 3/4 full.
Then fill a large bag, I used a kitchen trash bag, with water so it
completely covered the top to the cabbage and kept it submerged as it
started to ferment. Skim off any foam as it starts to bubble, and when it
stops bubbling, it should be ready to can. I would also take some out,
rinse it, heat and taste it to see if it was ready. It has been years
since I have made this, but I know I used to add caraway seed to some, but
most was canned plain using a water bath. Most canning books can tell you
the timing, etc. It really is a long process, but the results are well
worth it.
Laura in Ct
Stephanie, this is not a Bob Evans recipe but one that I copied at a
weight watcher's meeting. I plan to make it today but thought I'd post it
while it is on my mind.
This recipe did not call for a crust so you could use any pre-made baked
crust or bake your own and use it. It called for 4 cups of strawberries
cleaned and placed in the bottom of a pie pan.Then you take one package of
sugar free cook n serve jello pudding made with 2 cups of water instead of
the milk. When it is cooked stir in 1 small sized package of sugar free
strawberry jello until it dissolves and let it cool and serve it over the
strawberries and us free cool whip to top it with.
IF you don't want the sugar free pudding and sugar free jello just use the
regular kinds made with sugar and you are all set.
I thought this recipe looked very very easy and I'm sure it will be very
tasty and be a good replica to the restaurant pies.
BETTE~Indiana
In response to Mary in Oregan wanting cabbage recipes. I tried out a
new one the other night and absolutely fell in love with it. It is quick
to cook and very pleasing to the taste and easy to assemble all big pluses
in my book. I hope you will like it also. You can use any good vinegar in
it. We used balsamic as that is one we really love. It gives it a tart but
sweet peppery taste that is totally yummy and will keep up to a week in
the fridge but in this house it disappears quickly lol. I believe the
recipe came from Recipezaar originally.
Donna in KS
Five Minute Sweet Pepper Cabbage
1 large green cabbage, halved, cored and diced into 1-inch pieces
6 quarts boiling generously salted water
3 tablespoons good-tasting vinegar, to taste (wine, sherry, balsamic or
cider)
black pepper, freshly ground
Salt, if desired
Drop cabbage in boiling water. Once it's back to boiling, cook 3-5
minutes, or until just tender.
Drain in a colander and, while still hot, toss with vinegar, generous
amount of black pepper and salt to taste. Cabbage should have a pleasing
tartness and a nice snap of pepper. Serve hot, warm or at room
temperature. Good with fish, meats or poultry, especially anything
grilled.
This is in response to Iris in Va., who does not like the Pampered Chef
products. I have so many of the Pampered Chef items, it would be tough for
me to decide which one I like the best. I love my stoneware, though I do
not have the bundt cake pan. I do however, have the muffin pan, mini cake
pan, bar pan, bread pans, and the 9X9 casserole pan. Not only those, but
many other items. I learned that when using the baking pans (such as the
bar pan, and if I had it, the bundt pan), to cook things at a lower temp
than you would otherwise, and maybe a few minutes longer. You just need to
keep checking the food to see if it's done until you figure out how to
cook with it. Once you do figure it out, you will love it forever!
Mary B
Hi Nancy and everyone:
My DH asked me to see if anyone out there that was in elementary back in
the 50's recalls the vegetable soup made in the cafeterias. I don't recall
much about it except it was very thin. lol If anyone has a recipe for this
particular soup, I would love to see it posted so I could make it for him.
Thanks in advance
Shirley in Tyler, Texas
In the June 23rd newsletter Dee in Canada was asking for dessert
recipes using raisins, and I have many, but this is my most favorite
cookie recipe. It is sure to bring ooooh's and ahhhh's from anyone that
eats them!
Spicy Raisin Drop Cookies
2 cups raisins
1 cup water
1 tsp. baking soda
1 cup shortening
1 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
2 cups sugar
3 eggs, well beaten
1 tsp. vanilla extract
4 cups flour
1 tsp. baking powder
1 cup chopped walnuts
Combine raisins and water in saucepan and bring to boil; simmer for 5
minutes. Cool, then add baking soda. There should be 1/2 cup liquid left,
so may need to add a little more water. Blend shortening with sugar, salt
and spices. Add beaten eggs, vanilla and raisin mixture, and mix well.
Stir in flour and baking powder. Add walnuts. Drop by heaping teaspoonful
onto greased baking sheets, 2 inches apart. Bake at 400º for 10 to 12
minutes, until golden brown and firm to the touch. Let sit a couple of
minutes and remove to wire racks to cool. This makes quite a few cookies,
but they will disappear fast!
Judy in Alaska
Thanks to all the great cooks that contribute recipes to Nancy's
wonderful recipe newsletter. I love trying out new recipes, and have made
many from here, and never had a flop yet!
Hi, I am searching for a sweet Poppyseed Dressing that use to be sold
at Panera Bread. It is wonderful and they quit selling it due to a problem
with keeping it chilled. Has anyone been successful at duplicating it????
Thanks for this newsletter it is great!!
Carol R
For Pam in Ohio: There is a current eBay listing for the manual you are
seeking. The auction has 15 days left to run and there are 20 copies
available at a cost of $19.95 each. The URL for the site is
http://cgi.ebay.com/REGAL-KITCHENPRO-KITCHEN-PRO-K6726-K-6726-
For Marian in ND: I'm sure you can use another type of stuffing; I just
don't care for bread stuffing and I love cornbread dressing. As a matter
of fact, I believe the original recipe called for the plain stuffing mix.
Try it and let me know what you think.
Doris in Oklahoma City
Nancy, you and your family are in our prayers in this household. I want
to thank Tona in Bama for the recipe of the Cherry Pie Cups in the 6/23
newsletter. That is a great idea for anyone on a diet that you shouldn't
have cakes or pies. What a great idea to make these up and freeze.
To Mary in newsletter 6/23 I would not find a recipe for a measurement ¼
of a tsp unless it is vanilla. I found the following recipe.
Cherry Fluff Dessert
1, 21 oz., can cherry pie filling
1, 8 oz., container Cool whip, thawed
1, 14 oz., can sweetened condensed milk
1, 6 oz, can crushed pineapple, drained
1 cup coarsely chopped nuts, optional
In a large bowl, mix together all the ingredients. Spoon into a serving
bowl or individual dessert glasses. Chill before serving.
To Stephanie in newsletter 6/23 concerning the Bob Evans Restaurant
Strawberry Supreme Pie this is what I find on the Internet. I do know that
they don't give out the recipes for any of the desserts or any other
recipes. Our daughter works for them and has been a manager and stepped
down to a hostess but when a manager is gone they put her back in the
management job for the day or for a week. The following came from the
Internet.
Delicious Desserts -
Strawberry Supreme Pie
Rich cream cheese filling topped by a luscious layer of fresh strawberries
and creamy whipped topping. This returning favorite is a delightful treat!
You can buy one at any of the restaurants. I would buy an 8 oz. pkg. cream
cheese, mix with an egg and 2 tablespoon sugar. I would cook that in a pie
shell. Then I would take strawberry glaze and mix fresh strawberries with
it and put on top of the cool cream cheese. Then I would put it in the
refrigerator for a couple of hours. When ready to serve I would add the
whip cream.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
Nancy, in the June 23rd newsletter, Nedra in VA asked for a recipe for
Petit Fours. Here is one that I always use. I got it from the Wilton
website. It is so easy and turns out great. Also on the website
www.wilton.com there is a recipe for Candy Clay Roses that you make out of
Candy Melts and Corn Syrup. You can tint them any color (or buy the color
candy melts you like) and shape them. And then put them on top of the
Petit Fours. Fun.
AtlantaPat
Petit Fours
Tools:
Bite Size Cookie Cutters
1 2 x 18 Wilton Jelly Roll Pan
Parchment Roll or Waxed Paper
14 1/2 x 20 Non-stick Wilton Cooling Grid
Pastry Brush
Vegetable Pan Spray
1 2-layer cake mix
1/2 cup seedless raspberry jam, melted
Chocolate Glaze:
1 package (12 ounces) Wilton Premium Dark Cocoa Candy Melts®
3/4 cup heavy cream
White Glaze:
1 package (12 ounces) Wilton Premium White Candy Melts®
2 tablespoons vegetable oil
Preheat oven to 350°F. Spray 12 x 18 inch pan with vegetable pan spray.
Line bottom of pan with parchment or waxed paper. Prepare cake mix
according to directions on package. Pour batter into prepared pan spread
evenly. Bake 17-20 minutes or until cake springs back when touched. Cool
10 minutes in pan, invert on rack and cool. Cut into desired bite-size
shapes with cookie cutters. With a pastry brush remove excess cake crumbs
and brush with melted jam. Place on cooling rack; pour glaze over pieces,
touch with spatula if necessary. May require two coatings. Allow to dry
before decorating.
Chocolate Glaze:
Heat cream until bubbles just break at side of pan or microwave container.
Remove from heat, add Premium Candy Melts®, cover and let set five
minutes. Stir until smooth.
White Glaze:
Melt Premium Candy Melts® according to package directions. Add vegetable
oil, cool slightly, Stir until smooth.
Source: Wilton Enterprises.
Hi Nancy and furry helpers, and Nancyland family, I just came across
this recipe I made in the 60's for a quick cheesecake (uncooked) It's very
good. I plan on making it tomorrow for Sunday dessert.
Cherry-O-My Cream Cheese Cake
1- 9" Graham Cracker Crust
1-8 ounce package cream cheese softened
1-14½½ or 15 ounce can Eagle Brand Sweetened Condensed milk, beat and set
aside (I had it at room temp when I beat it)
1/3 cup lemon juice
1 Teasp. vanilla
1 Can cherry pie filling
Beat cream cheese till creamy, add beaten condensed milk. Add lemon juice
and vanilla. Pour into pie crust.. Refrigerate till set, and then spead
the pie filling on top and cut and serve.
Cheryl in North Olmsted, Ohio
This is a great little cabbage recipe for Mary in Oregon.
This is SO good and SO easy. I was originally printed in the New Orleans
Times Picayune several years ago. I didn’t change a thing at first. Then I
got to experimenting with it a little and found that it even better in the
summer when instead of the canned tomatoes I just use 5 big red ripe
garden fresh tomatoes. - Enjoy
Susana in Louisiana
Cabbage and Beef Soup
1-lb ground beef
2 celery ribs, chopped
1(28-oz)can tomatoes, chopped with liquid
1 tomato can of water
½-tspn garlic salt
1/4-tspn pepper
1(16-oz)can kidney beans
4-tspn beef bouillon granules ( or 4 cubes)
½-tspn garlic powder
½ medium head of cabbage, chopped
I cook this one in my stock pot because I like to have plenty of stirring
room. If you don’t have a stock pot, the Dutch oven will be fine. Brown
the meat. Drain. Add back to pot and add all other ingredients. Bring to a
boil; reduce heat and simmer for one hour. Serve up and enjoy.
Pam in Ohio. See if this URL helps you. It appears this gentleman has
received all sorts of requests for manuals and bread machines and has
developed a generic, one-size-fits-all manual of his own design. It might
help you for now. If I find something better, I'll send it along.
http://www.hillbillyhousewife.com/breadmachinemanual.htm
Wendy in NJ
Dear Nancy:
Just found your website with simple recipes. Moved out into really rural
AZ. No stores for 40 to 50 miles out. Any ideas what I have to keep on
hand for food stuff. I have limited space and the altitude is 8000 feet.
Have a freezer however. Any thought and ideas would be helpful. Can't wait
to try your recipes.
Thanks, Elizabeth
Hello Nancy, Siggy, Ditto and all of Nancyland.
Nancy, I still think this Newsletter is the best around. Nothing compares
with it. I am looking for a copy cat recipe of Edy's chocolate/vanilla
yogurt ice cream. Hopefully someone out there will be able to help. Thanks
ahead of time.
Barb - La Porte, IN
I am "Marsha along the Mississippi in Iowa" responding to Margaret in
Michigan's request for me to help with her Mac computer.
Sorry, I am tardy in replying, I was in Alaska when your request was
posted and our little town, Fruitland, IA. had a tornado while we were in
Alaska. We've had lots of rain and thunderstorms, and have been without
power and water since we have a well. I believe everything is close to
being normal and I can think about other things.
I am no computer "geek" Margaret but I don't see why the same steps you
take to copy a single recipe from the daily newsletter isn't working when
you try it from the archives. I tried it from the archives and it worked
the same for me. Maybe it was just a fluke thing for you and if you try it
again it will work.
I'll review for you in case you have forgotten: put the mouse on the last
word in the recipe. Hold down mouse (don't release mouse, but continue to
hold down). As you continue to hold down move the mouse upward through the
recipe until you come to the first word in the recipe. If you have done
this right all of those words will be highlighted now. Release pressure on
mouse. Go up to your browser Menu bar and under Edit, scroll down and
click on Copy. Next open the Appleworks application. Under Appleworks menu
bar select Edit. Scroll down and click on Paste.
Now you have the recipe to either print or save. I hope this has helped
you Margaret. There are only 4-6% of all computer owners who have Mac
computers so it's sometimes difficult getting help and if you need
assistance again ask me. If I haven't been of help to you try using your
Help application under Appleworks. If that doesn't work hit the computer
and yell. It won't help but will make you feel better.
Marsha along the Mississippi River in Iowa
Thank you everyone for the squash recipes.
We'll try as many as we can!
Nancy, I have a strange request. I wish that you would post a picture of
yourself (with or without the furbabies). I would like to be able to "put
a name with a face". Thank you for all the work you put into this
wonderful newsletter.
Grandma Teeters in Tifton
In the 6-23-07 newsletter, Susie in Indy had said she lost the recipe
for the hand / body lotion.
This is the recipe for the lotion that was sent in.
Body Lotion
3 bottles of baby lotion (I love the Dollar General Brand, it's so rich an
creamy, but probably any good brand would do.)
1 jar of Vaseline
1 jar of Palmer's Cocoa Butter
Mix with a mixer.
I feel the Palmer's Cocoa Butter makes it richer than the cocoa butter
lotion.
Susie in Arkansas
Nancy, hope you and the furbabies are doing well. Thank you for everything
you do to make this a wonderful newsletter.
Barb S in Omaha NE
I would like to thank Eric for the suggestions with bringing back the
shine to my countertop. I am sure this counter was not an expensive one.
It has that old style of a wrinkly, textured look. It is probably a
laminate. I would be scared to death to use anything abrasive on it. Is
there a remedy for this type of countertop?
Also, Mary in Oregon asked for some recipes using cabbage. I have a recipe
that is very special to me. I learned how to make it when my husband was
in the service in the late 1960s. I befriended a Chinese woman, who would
make this recipe to everyone’s delight.
Chinese Fried Noodles
Boil several packages of Ramon noodles flavored with pork. (I have also
used the chicken flavored ones.) When el dente, drain and set aside.
Fry some onion slices and green onions in a little oil. Add thin strips of
pork to onions and sauté until cooked through.
Chop up a head of cabbage into thin strips and add to pork mixture. Fry
with lid on, until cabbage is tender, but still has some bite.
Meanwhile, while cabbage is cooking, fry the noodles in some oil. Then add
noodles to cabbage mixture and toss. Add soy sauce or any other kind of
sauce to taste. I have tried this with a soy and teriyaki sauces. It is
all a matter of taste. I am sorry there are no actual measurements in this
recipe, but it is so easy to just wing it. It has a simple and delicious
flavor.
Sandy in Iowa
Ice cream Recipes for Sudie from North Carolina, June 12, 2007
Stacy of Dallas, GA
Frosted Orange Ice Cream
1 12 oz. Cool whip
1 can eagle brand sweetened condensed milk
1 2 liter fanta orange soda
1 quart millk
Mix the Cool whip and the eagle brand milk with a whisk, add milk and wisk
again. Pour into ice-cream freezer. Pour fanta orange in to the fill line
on the ice-cream container.
Fill plastic tub (around cylinder) with ice and lots of ice cream salt.
keep adding ice and salt until icecream maker turns off.
Frosted Chocolate Ice Cream
1 12 oz. tub cool whip
1 can eagle brand sweetened condensed milk
1 gallon chocolate drink
Wisk together cool whip and eagle brand milk. Add 1/2 gallon chocolate
drink and whisk. Pour into ice cream cylinder. Fill with chocolate drink
to the fill line.
Fill plastic tub (around cylinder) with ice and lots of ice cream salt.
keep adding ice and salt until ice cream maker turns off.
FROSTED STRAWBERRY ICE CREAM
1 12 oz. tub cool whip
1 can eagle brand sweetened condensed milk
2 8 to 12 oz tubs frozen presweetened strawberries in juice - thawed
2 LITER STRAWBERRY SOFT DRINK
Wisk together cool whip and eagle brand milk, and strawberries with juice,
add 1/2 of strawberry soft drink and whisk. Pour into ice cream cylinder.
Fill with strawberry soft drink to the fill line.
Fill plastic tub (around cylinder) with ice and lots of ice cream salt.
keep adding ice and salt un ice cream maker turns off.
I have a question for all the yeast cinnamon roll makers out there. I
have baked for years but always steered away from yeast. I am making a
recipe for Hawaiian cinnamon rolls and there are a couple of questions I
have. Does it make a difference whether you used rapid rise or regular
yeast ? If using rapid do I just blend it in the dry indgredients. then
add the liquid? Then after I rolled up the dough in a log and slice it
does it go in the pan standing up just as you sliced it or do you lay them
down on the cut side like a spiral? The recipe calls for an icing so but I
am not sure how they should put them in the pan.
Thank You, Gloria, Indiana
to Jo-anne in Ontario Canada
Try this site
www.AllSugar-Free.com
Phyilas in Ontario Canada
Hi Nancy and everyone.
Thanks to Tona for the peanut butter pie. I made it for a family
get-together and it was a big hit as we all love peanut butter. I added
peanut to the top for crunch, but pushed them under the filling a little
so they wouldn't burn.
Also thanks to Judy in Ohio for the Busy Day Cheesecake which is in my
refrigerator now and ready to be sampled. And thanks to those of you who
sent in the tip for stemming strawberries using a drinking straw. Now
that's just slick. I did it yesterday to make frozen fruit cups.
Frozen Fruit Cups
1 15 oz. can pear slices in juice
1 20 oz. can pineapple tidbits in juice
Strawberries, sliced
7-Up
Mix fruits and juice. Ladle into 8 oz. plastic cups. Add juice to cup if
necessary. Fill to about ½ inch from top. (Add 7-up to mixture if you need
more juice.) Cover with foil, press-and-seal wrap or plastic wrap. (For
plastic wrap, put a rubber band over the top to avoid spills.) Place cups
in muffin tin to hold and place in freezer. Freeze until firm. To eat,
leave at room temperature until softened or microwave a few seconds until
softened and slushy.
(NOTE: Any type of canned fruit and fresh fruit (including bananas,
grapes, etc. can be used.)
I forgot to copy my BBQ sauce so will try to send that later.
Thanks Nancy and everyone out there have a great week.
Eureka, IL
Hi Nancy and everyone:
This is for Rosie in IA who wanted the yeast coffeecake recipe. I have
just made this one from Fleischmann's a couple of times and I hope it's
the one she is looking for. I had just put it on my desk to share with all
of you.
Yeast Coffee Cake Recipe
1 1/2 c. all purpose flour
2 envelopes quick (rapid-rise) yeast
1/4 c. sugar
1/4 t. salt
2/3 c. milk (warm 120-130 degrees)
1/4 c. butter or margarine (melted)
1 egg
Cinnamon topping:
3 T. butter of margarine (softened)
3/4 c. brown sugar
1 1/2 t. ground cinnamon
Icing:
1 c. powdered sugar
1-2 T. milk
1 T. butter or margarine (melted)
1/2 t. vanilla
Mix batter ingredients. Line an 8 x 8" square pan with foil and coat with
pan spray. Pour batter into prepared pan, let rest 10 minutes. Combine
topping ingredients. At end of 10 minute rest, spread topping mixture
evenly over batter. Using finger, poke topping thoroughly into batter.
Bake by placing in cold oven, set temperature to 350 degrees. Bake 25 - 30
minutes until lightly browned and toothpick in center comes out clean.
Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.
(NOTE: The recipe calls for mixing and baking in the same pan, but I found
that it was hard to get the batter mixed thoroughly and I prefer to bake
on the foil so that I can pull it all out and cut it into pieces when it
is completely cooled. The first time I made it, I made 2 at once and
definitely didn't want to try to mix in the pans -- mixing in a bowl works
better either way.)
Everyone have a great week. Eureka, IL
For Stephanie - June 23 newsletter
Bob Evans Strawberry Supreme Pie (Clone?)
1 cup sugar
3 tablespoons cornstarch
2 pints fresh strawberries, washed and hulled, divided
3 tablespoons strawberry gelatin
4 ounces cream cheese, softened
1 (9 inch) baked pie shells
whipped cream, for garnish
Combine sugar and cornstarch; set aside. Crush (don't puree) one pint of
berries in blender or with potato masher, and add enough water to make 1
1/2 cups.
In saucepan, bring crushed berries to a boil over medium heat, stir in
sugar and cornstarch all at once. Stir constantly until thick and clear.
Remove from heat and add strawberry gelatin. Stir until gelatin is
dissolved. Set aside. Mix cream cheese and 1 tablespoon of hot cooked
berries; spread mixture over baked pastry shell.
Stand the uncooked whole berries, stem end down, on top of cream cheese.
Pour hot cooked berries over whole berries. Refrigerate until set, about 3
hours. Garnish with whipped cream and serve.
gramaj
Hello Nancy, Kitties, and Nancylanders! I want to surprise a friend at
Christmas by making her something that she just had and loved. She said it
was a jar of cherries that had the juice poured out and replaced with some
kind of liquor. The man who brought it to their church summer social
didn't say what kind of liquor, but did say he let it set a couple weeks
before eating the cherries. She didn't say what kind of cherries, but did
mention that they still had stems attached. Does anyone have a recipe for
this? Many thanks in advance!
Sue (Cooky) in Indiana
I made the recipe below for supper last week. My DH was raised on a
farm in Iowa and grew up eating beef, potatoes and corn. I, also, was
raised in Iowa but my family always ate lots of "veggies" from my Dad's
garden. Sometimes I get really hungry for dishes with "veggies" in them,
so I fix them. My DH doesn't like the dish below because he does not like
red or green peppers or celery. So, the only food in the dish that he
liked was the chicken. I thought it was delicious and loved the red and
green peppers. Um, Um, Good! Every once in awhile I have to treat myself
to a dish that I am hungry for. His remark about this dish was (in a low
voice): "If you fix this again let me know so I can eat out". I will be
fixing it again and he will have to go to Subway or somewhere! :) For you
"veggies" lovers, I hope you will try it. My mouth is watering as I type
the recipe!
Asian Chicken Stir Fry/Thai-Chicken-Stir-Fry
From: www.Preparedpantry.com
Very good, if you like veggies!
Tried: June 2007
Easy to make!
Stir fry dishes never have to be boring. They can be varied in so many
ways. Instead of chicken, try pork or seafood. Vary the vegetables. Try
different Asian sauces.
2 tablespoons oil (I used 3 tablespoons oil)
1 pound boneless, skinless chicken, sliced
(I used chicken tenderloins which are like chicken breasts only sliced in
smaller pieces and not as thick. I cut the chicken tenderloins into good
sized chunks).
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
4 stalks celery, bias sliced
½ cup Thai Sweet Chili Sauce or equal
(I used Maggi Taste of Asia Sweet Chili Sauce ~ MILD)
(On the bottle it reads: “An authentic Thai sauce with a sweet and spicy
flavor”).
2 cups prepared rice
Add 2 tablespoon of oil to a wok or fry pan. I don’t have a wok so I used
a large fry pan with high sides. Cook the chicken until done and then
remove it from the pan.
Cook the onion, peppers and celery until just crisp tender. Add the
chicken. Stir in the Thai Sweet Chili Sauce. Serve immediately over the
prepared rice.
Baker’s notes: One of the secrets of great stir fry dishes is to cook the
vegetables in a hot pan but only until they are tender-crisp. They will
continue to cook in the hot pan after you have removed the heat from the
pan so stop cooking earlier than you might expect.
Thanks, Joan, San Antonio, Texas
This is in response to Grandma Teeters in Tifton, GA. request for
squash recipes. This is a very good one.
Broccoli Squash Bake
2 cups broccoli florets
3 Tbs. butter or margarine
2 cups sliced yellow summer squash
1 egg
1/2 cup shredded Swiss cheese
1/4 cup milk
1/4 tsp. ground mustard
Dash of cayenne pepper
2 Tbs. grated Parmesan cheese
In a skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook
3 minutes longer or until the vegetables are tender. Transfer to a greased
1-qt. baking dish. In a bowl, combine the egg, Swiss cheese, milk, mustard
and cayenne; mix well. Pour over vegetables. Sprinkle with Parmesan
cheese. Bake, uncovered, at 350 degrees for 15 to 20 minutes or until set.
Yield: 2-4 servings.
Susie in Arkansas
In reference to the Bio-Freeze, Marge in Oh (June 21) said she gets
hers at her Chiropractor's office. My son is a Chiropractor in Ohio, and
I, naturally get mine from him. It comes in a jar, and he also has it in a
roll on type bottle, in case you don't like to apply it with your hands,
like when you're at work etc. (I think the roll on is not quite as strong,
but still very good). I love the stuff and it really works. Marge, where
in Ohio are you? Wouldn't it be funny if our Chiropractors were one in the
same?? LOL
Cheryl in North Olmsted, Ohio
Kat in Colorado. I am so sorry to hear of your loss. But I've been a
member of this wonderful newsletter for quite awhile now and have found
there are so many loving caring members, that I know many prayers are
being said for you. Myself included, I pray you receive peace in your
heart and that God will in some way bring you some joy in your life. God
Bless You.
Nancy, I surely hope you know the service you do and the joy you bring to
so many, many of us. Thank you so much for what you do.
Susie in Arkansas
================
Hi Nancy and Nancylanders, Even tho I haven't written for awhile, I've
kept up with all the newsletters, and have sved seeral recipes. I think it
was Gail in Winnfiels, who was asking for the Chocolate Cherry Bundt cake
recipe, and that reminded me of the following recipe. It isn't a bundt
cake, but she, and other family members in Nancyland might like to try
this one. It's very easy, and extremely delicious!!
Chocolate Cherry Bars
1 Chocolate Fudge Cake mix. (Can use a regular chocolate cake mix, if you
can't find the fudge one, but it's better with the fudge cake mix)
a 21 ounce can of cherry pie filling
1 teaspoon almond extraxt
2 eggs
Stir all together by hand. Be sure all the cake mix is mixed in.
Pour into a 9X13 inch greased pan
Bake for 30 to 35 minutes at 350º.
Frost while hot with the following icing:
¾¾ Cup granulated sugar
5 Tablespoons butter or margarine
1/3 Cup milk
6 ounces Chocolate chips (semi sweet)
Put the first three ingredients into a medium saucepan and bring to a boil
over medium heat, stirring. Keep stirring and boil for one minute. Remove
from heat and stir in the chocolate chips until melted. Frost the cake
while it's still hot. Cool and cut into squares.
These taste like chocolate covered cherries.
Cheryl in North Olmsted, Ohio
Dear Nancy,
I was so sorry to hear that you lost your brother. My sincerest
condolences and may God give you strength and patience... time heals all
wounds and softens all pain, but some just take so much longer others. I
had been off-line for 3 whole weeks (change of server here in Greece) and
the national telephone company (which supports all telecommunication
companies) is just one big mess and, of course, made a shamble of
things... By the time I was back on line I had about 1,000 emails to get
through and now I am blissfully going blind... I still haven't gotten
through all the back editions of the newsletter. I was just so sad to
learn that you had lost someone so dear to you. For what it is worth, I
would like to light a few candles for your brother in church this Sunday.
God bless and rest his soul,
My heart goes out to you,
Maria
www.authentic-greek-recipes.com
www.mariascouzina.com
For those that want the 50th Anniversary cookbook from Luby's, thi is
the link:
http://www.geocities.com/aprilhw3/ I did copy the whole cookbook and
put it on a disc as I don't know how long it will remain on line.
Roz in Indy
Link was also sent in by Sharon In Pa.
Friday on one of the home shopping channels (QVC or HSN) they were
selling Nellie's Dryer Balls for about $18.00 plus S&H. I was wondering if
anyone in Nancyland had ever tried these and could vouch for their
effectiveness.
Also, are they available anywhere else at a cheaper price? For those of
you who have never heard of these, they are supposed to replace fabric
softener. They are put in the dryer along with your laundry and are
supposed to make it soft, like fabric softener normally would. They are
supposed to be good for 1000 loads of laundry.
Becky in Magnolia, Arkansas.
To Boots in Va. A web site called smart bargains. com has many great
items at low prices Many items are factory refurbushed & I have had great
success ordering those. Just bought a Cusinart grind & brew coffee pot
which retails for $149.00 for $24.99 & it works wonderful. Try them you
may find just what UR looking for. GOOD LUCK..
Sylvia
Everybody is so great about sending in hints to get rid of pests, deer,
bugs, etc so I thought I’d see what everyone says about this one. How do I
go about politely requesting that my neighbors take down the wind chimes
that are straight outside my bedroom window? I can’t stand the sound of
chimes and since they are hung up right there, I can’t open my windows and
when the wind is really blowing, I can hear them right through the closed
window and they keep me awake at night. (Just a suggestion to all who do
enjoy chimes, PLEASE ask your neighbor if they also like them!)
Dawn in MN
