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name of recipe and number of servings. Remember to include your name
within the message as well.
How do you join Nancy's Kitchen Newsletter? I've belong to it for a very
long time, but I'm been on my Mother's computer and I can't get it so I
tried to sign her up on her computer and I only get Yahoo recipe
newsletter. I don't care very much for that website I want the Nancy's
Kitchen newsletter.
Am I doing something wrong?
Thank you for your help and time..... Deb
The Yahoogroups newsletter gives the link to the site where the online
newsletter is located. I did not send a newsletter out yesterday and one
other day in the past week. I have been in Arizona and was getting ready
for my trip back yesterday. I am back in Texas for the time being.
http://www.nancys-kitchen.com
and look for the link in the top right side of the page for the newsletter
index.
I appreciate all the letters and cards of sympathy that were sent to me
while I was gone. It will take a while to open and read all of them.
There are so many tasks that need to be done before I return to Arizona.
My brother John, died June 4th. He was not feeling a bit tired the
last part of April. The doctors could not determine the cause of his
illness for several weeks. When they did he was in the last stages
of cancer. He had had numerous tumors in is abdomen and a tumor
pressing on his lung. His condition deteriorated rapidly. For
the last 6 years his buddies have come over each morning to drink coffee,
talk airplanes and solve the problems of the world in his hangar.
John was able to join them every morning until the last two days of his
life. His friends are the greatest bunch of people in the world and
so supportive. They helped him complete jobs he wanted to get done
before his death. One friend took off the engine to his Cessna 172
to get it overhauled and put it back on so the airplane could be sold.
Another friend helped him get his
1962 Studebaker 2T Gran Turismo Hawk in
tip top running order so it can be sold.
His friends renamed the small airstrip he lived on
the John W. Rogers Big Springs Ranch Airstrip. They still show up for
coffee each morning to talk airplanes and solve the problems of the world
as they have done for years before. They also come to check up on
John's wife, Betty and see if she is doing OK and needs anything done.
My brother did not want a funeral or a memorial
service. There was a Celebration of Life for him on Jun 23rd. John
lived on a small airstrip so his friends flew from all parts of the
country and drove in to his Celebration of Life. There were airplanes and
cars everywhere in his front yard. One friend flew John's favorite
plane he had since 1962 (an Ercoupe) and scattered John's ashes over the
airstrip. It was a very nice cerebration. My brother was a very
special person and touched many lives. He touched my life by allowing me
to live with he and Betty after my parents died until I graduated from
high school. He taught many years at the University of Anchorage and
taught flight instruction to many students. He was a great resource
to all his friends with his knowledge of airplanes.
I took many pictures at the Celebration and during
the time I was in Arizona. My brother Bud flew in from Ohio.
My brother Joe, had his minister (also a photographer) take family
pictures of us. I plan to post them on a page for my family to view
and can include the link to the pictures if anyone is interested in them.
There is even a picture of me in them.
I am so very tired from the trip back. My sister-in-law drive me (we
left at 2:45am) to Prescott to catch a 4:00am shuttle to Phoenix to catch
a flight back Amarillo. I have never seen so many people standing in line
to check in their luggage. After standing in line for over an hour and a
half to check my luggage there was another opportunity to stand in
line another hour and a half to go through security. Since I had to change
my flight from June 7th to June 26th I had been singled out to get checked
very carefully because I had a one way ticket. (When my ticket was changed
from Jun 7th to Jun 26th the ticket then became a one way ticket.) My
total knee replacement and a metal clip where my left kidney used to be it
set off the alarm when walking the security checkpoint. After a very
careful check of each item in my carry on luggage, computer case and body
search it didn't leave long before the airplane to departed. I had arrived
more than 3-1/2 hours early.
Nancy
Hi Nancy,
I am having a senior moment. There was a recipe on this newsletter called
Green stuff or Green fluff. It was a Jell-O concoction. I thought I
had copied it but I guess I didn't. Can someone please put it up. I have a
family that's nuts over Jell-O.
Thanks,
Carole with an "E" in Calgary.
A friend asked me today if I had ever heard of a recipe where you slice
cucumbers into a container, add vinegar and she did not know what
else. She said you just keep adding sliced cucumbers and whatever else to
the same container as the jar empties. She had such a recipe at once time
but with moves, etc., she can no longer find it.
She has been given too many cucumbers and this would be a good way to use
them.
I am hoping one of the wonderful cooks of Nancy's Kitchen can come to the
rescue with a recipe for her and thank you from her.
For Nancy - thank you for this great and the best newsletter.
Rita from NC
Nancy, this is just to thank Doris in Ok. for the Jiffy Roll recipe.
Made it today and it is easy and very good!
Linda in Al
All of these years of listening to everyone rant and rave about Dennis and
the Prepared Pantry, I
finally placed an order and received it today. The cranberry walnut quick
bread was not only the quickest quick bread but the most delicious! I
can't wait to try the other items purchased, Boy, Have I been missing out!
Thank you Nancy and Dennis!
Lynette in NY
Hello to all in Nancyland. I recently had an occasion to eat this Corn Dip
and it was very good. I took it to a family reunion this past weekend and
not a kernel was left.
Corn Dip
2 cans Niblet Mexican corn-Green Giant brand
1 can reg. Niblet corn
1-8 oz. pkg. cream cheese
8 oz. pepper jack cheese, shredded
8 oz. cheddar cheese, shredded
3 jalapenos, seeded and chopped-you may want to leave a few seeds for
"warmth", depends on how hot you like things
1 small onion, chopped
8 oz. sour cream
enough mayonnaise to make creamy-approx. 1/3 cup-be sure it is mayonnaise
and not salad dressing!
Soften cream cheese, blend in sour cream and mayonnaise, stir in remaining
ingredients and mix well. You may need more mayonnaise. This is actually
better the second day-the flavors blend. This must be refrigerated, but
you need to let it sit out before serving so it can soften up to a slight
dipping consistency. Serve with corn chips, tortilla chips or chips to
your liking. Crackers are also good with this
Connie in TX
For Shirley in Tyler Texas regarding the muffin pans for mini
meatloaves. Shirley, what I do is use 2 disposable muffin pans. Make
holes in one of them. Fold up a couple of small pieces of aluminum foil to
make "spacers" between the 2 pans. Put the first pan with the holes inside
the second pan without holes with the foil between the 2 pans to allow the
grease to go into the bottom pan. Works really well and you could just
wash them both and reuse again. Hope this helps!!
Denise in Michigan
Hi, Thanks to Jackiets from Louisiana for the great Pear Relish Recipe. I
can't wait to try it. I am including a recipe that everyone loves when I
take it to potluck dinners.
COCONUT AND PECAN CREAM CHEESE PIE
recipe makes 2 large pies
1 stick of butter ( not margarine)
1 large package of coconut ( 2 cups or more )
2 cups of pecans
Melt butter and add coconut and pecans. Toast lightly. Stir constantly.
Set aside and let cool.
3 large packages of 8 oz. cream cheese
1 can Eagle Brand milk
Mix Eagle Brand milk and cream cheese thoroughly
( creamy )
Pour into two- pie crust
Large graham cracker crust. Layer the toasted ingredients on the cream
cheese
mixture in the crust. Top with cool whip. One large container is enough
for both pies.
I'm looking for icing recipes for blackberry jam cakes. I would like the
brown sugar recipes.
Thanks in advance.
Phyllis C. in Ky
For sale
1962 Studebaker 2T Gran Turismo Hawk
Some time back I asked for help in locating some medical charts I
could put together in a book to help keep track of my in-laws medical
needs. I don't remember who sent me the name of the book, but I got it and
am in the process of setting things up. I bought the book off Amazon.com
using some e-certificates I had and ended up paying $2.38. I received
permission from one of the authors today to make copies of the charts in
the book, so I am excited about getting this going. I just want to say
thank you to the lady who sent me the name of the book, Keeping Healthy by
Keeping Track by Lillian shah and Laura Messinger.
Thanks, Connie in TX
Crockpot liners! Has anyone ever used these before
http://www.ezpans.com/welcome.html
Lynette in N.Y.
I would like to answer a question that Sandra from Oregon had in the
6/25 newsletter. If you go to the
newsletter listing for June and go under 6/12
or 6/15 you will find the High School
Meatloaf. It is good and firm. It makes great sandwiches. You might want
to try the recipe. It is so easy to make, cook, and to freeze. I have one
frozen in the freezer now and plan to bring it out this week warm for
dinner and then have it for sandwiches over the week end.
To Barb S in Omaha NE and Karen, SW Arkansas in newsletter
6/25 I want to thank you for the recipe
for the Body Lotion or Skin Cream/Lotion recipes. I just knew that the
people would come through for me. Thanks again.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
I am looking for a clone recipe similar to Dancing Pigs BBQ Sauce
and Dry Seasoning. I would love to try the BBQ spaghetti recipe from Bobby
Flay that uses these, but I cannot find them locally. I checked online and
thought the product and shipping charges were kind-of high ($7-$10 per
bottle of 4oz dry rub and 18 oz bottle-OUCH!). If anyone has something
similar, I would sure appreciate it.
Thanks, Tracey in OK
SUMMER RATATOUILLE
Yield: 4 (1 cup) servings
"Express Lane Diabetic Cooking" by Robyn Webb
1 tablespoon olive oil, divided
3 cups combination sliced zucchini and yellow squash
1 cup sliced onion
1 cup halved cherry tomatoes
1/3 cup minced fresh mint leaves
1 tablespoon fresh lemon juice
1 (4.75 oz) can prepared eggplant caponata
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil.
Add the zucchini and yellow squash and onion and saute for 5-7 minutes
until tender, stirring often. Remove the zucchini-yellow squash saute to a
salad bowl. Add remaining ingredients and let stand at
room temperature for 1 hour.
Nutritional Information Per Serving (1 cup): Calories: 105, Fat: 6 g,
Cholesterol: 0 mg, Sodium: 299 mg, Carbohydrate: 11 g, Dietary Fiber: 4 g,
Sugars: 7 g, Protein: 2 g Diabetic Exchanges: 2 Vegetable, 1 Fat
MARINATED CHICKPEA AND TUNA SALAD
Yield: 4 servings Serving Size: 1/2 cup tuna, 1 cup vegetables, 1/2 cup
chickpeas
"Express Lane Diabetic Cooking" by Robyn Webb
2 cups chickpeas, rinsed and drained
2 cups red or green bell pepper strips
1 cup halved cherry tomatoes
1/2 cup sliced celery
2 tablespoons sliced green onions
1 cup sliced or shredded carrots
2 cups tuna (canned or from the salad bar)
2 tablespoons regular or garlic-flavored olive oil
1/4 cup balsamic or red wine vinegar
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions
Combine all ingredients in a salad bowl. Refrigerate for 1 hour before
serving.
Nutritional Information Per Serving: Calories: 325, Fat: 10 g,
Cholesterol: 22 mg, Sodium: 483, Carbohydrate: 32 g, Dietary Fiber: 9 g,
Sugars: 7 g, Protein: 28 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat
COOL MELON AND SHRIMP SALAD
Yield: 4 servings (4 oz. shrimp, 1/4 cup fruit) "Express Lane Diabetic
Cooking" by Robyn Webb
1/2 cup honeydew chunks
1/2 cup cantaloupe chunks
1 cup sliced cucumber (in bite-sized pieces)
1 pound frozen, precooked large shrimp, thawed
Dressing:
1/2 cup limeade concentrate
2 teaspoons canola oil
1 teaspoon chili powder
Combine the melons, cucumbers, green onions, and shrimp. In a small bowl,
whisk together the dressing ingredients. Add to the fruit-shrimp mixture.
Serve at room temperature or chill for several hours.
Nutritional Information Per Serving: Calories: 222, Fat: 4 g, Cholesterol:
220 mg, Sodium: 264 mg, Carbohydrate: 23 g, Dietary Fiber: 1 g, Sugars: 20
g, Protein: 24 g
Diabetic Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat
ROASTED CHICKEN SALAD WITH NAPA CABBAGE
Yield: 4 servings (4 oz. chicken, 1 cup cabbage, 1/4 cup snow peas)
"Express Lane Diabetic Cooking" by Robyn Webb
1 pound roasted white-meat deli chicken (either pulled from a whole
chicken and skinned or from sliced chicken), cubed or shredded
1 cup fresh snow pea pods, halved
1/2 cup julienne baby carrot strips
1/2 cup low-fat Oriental salad dressing or low-fat vinaigrette
4 cups shredded Napa cabbage
In a large nonstick skillet over medium heat, heat the chicken, snow pea
pods, carrots, and garlic. Cover and cook for 2 minutes. Stir in dressing.
Remove from heat. In a large bowl, combine the cabbage and chicken
mixture; toss together until mixed.
Nutritional Information Per Serving: Calories: 285, Fat: 13 g,
Cholesterol: 100 mg, Sodium: 416 mg, Carbohydrate: 7 g, Dietary Fiber: 1
g, Sugars: 4 g, Protein: 34 g
Diabetic Exchanges: 1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat
SPINACH AND CORN QUESADILLA
(Adapted from the 12 Best Foods Cookbook)
2 tsp. canola oil
1/4 cup thinly sliced onion
1 jalapeno pepper, seeded and cut in thin rounds
1 bunch spinach, stemmed, with leaves cut in 1" ribbons, or one package
(10 oz.) frozen chopped spinach, defrosted and squeezed dry
1/2 cup white corn kernels, fresh or frozen
Two 10" whole-wheat tortillas
1 cup (3 oz.) shredded Jack cheese
Cooking spray (or 1/2 tsp. canola or light olive oil)
In a large, non-stick skillet, heat the oil on medium-high heat. Add the
onions and jalapeno and sauté until the onions are translucent. Add the
spinach, stirring until it wilts. Add corn and cook, stirring, until the
corn is warmed through, about 3 minutes. Transfer the mixture to a bowl.
Wipe out the pan. Coat a tortilla with cooking spray or brush it lightly
with 1/4 teaspoon of oil. Place it, sprayed/brushed side down, on a plate.
Sprinkle half the cheese over the tortilla. Spread the spinach mixture
over the cheese, leaving a half-inch border around the edge. Sprinkle on
the onions. Top with the remaining cheese. Spray the second tortilla, or
brush one side with oil and place it, coated side up, to cover the
filling. Return the skillet to the heat. When hot, slide the quesadilla
into the skillet. Cook until it the bottom tortilla is crisp and lightly
browned, about 2 minutes. Turn the quesadilla by first sliding it onto the
plate and inverting a second plate over it. Flip the plates while pressing
them firmly together. Slide the quesadilla, uncooked side down, back into
the pan, and cook the second side until crisp. On a plate, cut the
quesadilla into 8 wedges. Serve immediately, accompanied by your favorite
salsa.
Nutritional Information Per Wedge: 90 calories, 5 g. total fat (2 g.
saturated fat),
9 g. carbohydrate, 5 g. protein, 2 g. dietary fiber, 126 mg. sodium
Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat, 1 Vegetable
Bobby SC
DRUNKEN CHERRIES, TIPSY CHERRIES, RED-NOSED REINDEERS,
CHERRY BOMBS
From Kat in Colorado:
Thank you SUSIE in ARKANSAS for your prayers and thoughts about the loss
of my husband. I appreciate that so very much!!
For COOKY in INDIANA..this is how I do my DRUNKEN CHERRIES and sharing a
good slushy punch with you to use them in.
I like to have some of the DRUNKEN CHERRIES all ready for a really good
cherry coke drink when my daughter and I start our annual cooking baking
for the holidays.
DRUNKEN CHERRIES, TIPSY CHERRIES, RED-NOSED REINDEERS, CHERRY BOMBS
Pour juice off jar of Maraschino cherries (save juice for some other
recipe or adding to a drink)
Cover Cherry's with a high proof dark rum or Everclear, Barcardi 151
Let stand.
You can use these in a recipe, serve them over a scoop of ice cream or put
them in a drink.
FRUITY SLUSH WITH DRUNKEN CHERRIES
1 liter coconut rum
1 (6 oz) can frozen orange juice
1 (32 oz) can pineapple juice
1 (16 oz) can crushed pineapple with juice
1 (12 oz) bottle red maraschino cherries, juice for punch and cherries for
soaking in rum for edible garnish
32 fluid ounces cherry 7-Up soda
1 (16 oz)can creme of coconut
1 cup Amaretto
garnish...drunken cherries, cherry bombs, tispy cherries
Mix all ingredients together making sure the frozen orange juice is
dissolved
Put in freezable container in the freezer over night.
Half hour before serving, put into punch bowl and break up. You may have
to use a gloved hand to do this, it will be very cold and very slushy.
Pour into glasses garnish with cherries.
I have a question for Doris in Okla. City -- I know not to use soap on my
stoneware & I do use the plastic scraper, but how do I remove the "sticky"
grease that hot water & scraping won't? I surely don't want to put a
sticky stone in my cabinet, nor do I really want to cook on it until it,
at least, feels clean. Please help!
Kalyn in the Woodlands
I adapted from the Dallas Morning News last summer. It's good. I promise.
OKRA-BACON CASSEROLE
Serves 6-8
1 1/2 pounds okra, sliced in thin rounds
3 tomatoes, chopped
1 onion, chopped
1/2 bell pepper, chopped
salt and pepper, to taste
5 strips bacon
Grease 2-1/2-quart casserole. Place layers of okra, tomatoes, salt and
pepper, onions and bell pepper. Repeat layers. Lay bacon, overlapping, on
top of vegetables. Bake at 350° for 1 hour.
Karen in TX
Somebody was wanting recipes for macaroni but can't remember who or when
it was. Here is my favorite recipe for Macaroni Salad.
Macaroni Salad
1 (16 oz.) box med. shell macaroni
shredded carrots
peas
celery
colored peppers (red, yellow, orange or green) your choice, I like a
variety
green onion
Dressing
1 cup vinegar
3/4 cup sugar
1 can sweetened condensed milk
2 cups mayonnaise (not Miracle Whip)
Cook and drain macaroni according to package directions. Add the
vegetables (you decide amounts) and stir together. Mix together dressing
with mixer and pour over macaroni mixture. Chill. Will keep for several
days.
I also have a question for all of you. On the food network you often see
them using sea salt or kosher salt. What is the difference in these two
and regular table salt?
Kay in Indy
Thanks for the recipes from my request for the Bob Evans Strawberry
Supreme Pie! Thanks to Gramaj for the clone recipe! I really enjoy this
newsletter. I am so glad I found it. I really love all the recipes I get
to try off of all the
requests that have come in! One more request from me! My aunt in Colorado
used to make the best homemade
cinnamon rolls that you could smell all over the neighborhood when they
baked. Does anyone have a great homemade cinnamon roll recipe that sounds
like that and tastes like heaven?
Stephanie
Nancy, I have a question for Shirley in Tyler, Texas newsletter 6/25 was
asking for a Vegetable Soup served in the schools in the 50's. Does your
DH remember what was in it? Like meat, green beans, corn, potatoes, peas
for an example. That might help get the recipe.
Susie Indy
I am looking for a TNT black walnut cake recipe. I have a 1 lb. bag
of black walnuts and since they are expensive, I would like a recipe tried
and loved.
Thanks, Gloria, Indiana
I don't remember who posted the Raw Apple Cake but I copied it and
made it and it was absolutely delicious. I think it came from this site. I
can't keep my husband out of it and I'm serving it to company today. This
is a good one folks and well worth making. Thanks to whomever sent the
recipe in for us to try. It is a winner.
Bette~Indiana
For Sandra from Oregon
Meat Loaf
2 lb. lean ground beef
1 pkg. (6 oz.) Stove Top Stuffing mix, any variety
2 eggs, beaten
1/2 cup Kraft Original Barbecue Sauce
Preheat oven to 375 deg F.
Mix the ground beef, eggs, stuffing mix and 1/4 of the barbeque sauce in a
large mixing bowl. Form the mixture into an oven dish that is 13" X 9".
Spread the remaining barbeque sauce on the top of the meat loaf and place
in the oven. Cook for about 1 hour. Let it sit for about 5 minutes and
serve.
Stan in PA
Nancy and Group,
I enjoy this newsletter so much, I worry when I do not see it in my in
box. Nancy & Fur Babies, I hope everything is OK. In the
6/24-25 newsletter,
Elizabeth in AZ asked for hints on organizing her kitchen when the nearest
store is 40-50 miles away
Elizabeth cannot go right back to the store for a forgotten item
especially with the price of gas. I can offer some hints because back East
I worked for a direct to the home food service. Our clients ordered 6
months of meat, etc. at a time. We wanted
then to stay out of the grocery store weekly to keep their food budget
within the overall financial plan for their household.
First of all decide how often you want to go to the store, e.g., 1 time a
month. When you shop purchase food for possibly 6 weeks (if you can store
such in your home). Sit down and work out a menu plan for meals during
this period--you probably know how many boxes of say cereal you use in a
period of time or how many chicken meals you typically prepare. If money
is tight check the sales and prepare your shopping list accordingly. Write
everything out--you won't forget an item then. For storage of food, your
freezer is essential. Make sure the temperature is maintained at zero F
and the seal on your freezer is good. An upright is easier to organize
than a chest.
Many food can be frozen, such as milk--2% or less. Make sure you organize
your storage so you use the older food before the new purchases. It's easy
to grow perishables, such as lettuce. You can then enjoy a BLT mid month.
Elizabeth enjoy your move, I envy you. Feel free to email us if you need
further help. Welcome to the group.
Lynn in Las Vegas, NV
Hi Nancy and everyone.
I know I'm late sharing this BBQ sauce recipe. I keep it hung inside a
cupboard door, I use it so much. It's good on meats and also to make
sloppy joes, BBQ from shredded pork, etc. It can be doubled, etc. to make
however much you need.
Country BBQ Sauce
3/4 c. ketchup
1 T. molasses
2 t. brown sugar
1 t. chili powder
1 t. vegetable oil
1/2 t. Worcestershire sauce
1 garlic clove, minced (or equivalent garlic powder)
Mix ingredients together, cover and refrigerate until ready to use.
Thanks, Nancy.
Eureka, IL
Nancy,
I have a request regarding red and white wines used in recipes. I
was told that if you can't drink it, why would you cook with it. However,
there are so many different types of red and white wines that I don't know
what kinds to use. I am not a wine drinker so I don't know the difference
between the different types of wine.
Thank you so much for all that you do.
Karen, SW Arkansas
Nancy, our family just had a reunion here in Oklahoma City, and it
was great to see relatives from all over the country! My favorite aunt
from Hot Springs Village, Arkansas, gave me a wonderful tip I just have to
share with this group.
I love lemons, oranges and limes in my iced tea; however, when I cut them
they usually go bad before I use them all. I had cut up several lemons for
the tea at the reunion, and my aunt told me to freeze them and use them
one at a time as needed. I took the bag home and tried it and it worked
wonderfully! I immediately cut up an orange and a lime and froze them (in
separate bags, of course). Since the fruit is frozen, it is great for iced
tea (just put a little less ice in your glass).
I love great tips like this - such common sense and yet I never would have
thought of it. Thanks, Aunt Beverlee....
Doris in Oklahoma City
I want to thank you so much for the response to the rhubarb wine
recipe. I can't wait for hubby and me to make some. I ejoy this newsletter
so much thanks for putting it up.
Judith in Piedmont, OH
This is for Sue (Cooky) in Indiana from June
25th newsletter.
The cherries are maraschino cherries, and you drain 3/4 of the
juice out. Fill the bottle with Southern Comfort. Let them soak for at
least a month. We make these for Christmas.
These are really great if you are making home made chocolate covered
cherries.
They are out of this world.
Enjoy! Ginny Bt from Bolivar, Pa.
I am a newbie on this site and a beginner when it comes to a lot of
cooking even though I have been cooking for 30 years. Can someone tell me
the difference in whipped cream, whipping cream and cool whip? This
confuses me so much in dessert recipes. Also in looking at some of the old
newsletters some one mentioned putting baby powder on a cat to help with
fleas. Could someone please tell me a little more about this so I don't
suffocate my cat?
JustLearning
This recipe is for Mary in Oregon.
Fried Cabbage and Carrots
1 Bag of carrots
1/2 - 1 head of cabbage. Chop the cabbage in fairly large pieces or
chunks. So that the carrots and cabbage finish cooking about the same
time. Cook until aladante. Drain.
In cast iron skillet or your favorite skillet melt a stick of butter, put
in the cabbage and the carrots and fry. Brown all the veggies. Serve hot.
Only way my kids will eat cooked cabbage or carrots. They love this. It is
a request that they ask for on the holiday menus.
Enjoy! Ginny B from Bolivar, Pa.
Hello Nancy and friends, I have a recipe request. I went to a pet expo in
Austin, Tx and they were selling pecan nuts in the entrance way, with a
coating on them. The pecans were especially delicious because they were
also soft and easy to chew. I would like to make some if anyone has a
clone to this or knows of some recipe like this.
Thanks a bunch, Patti in Tx.
This is for Joan in San Antonio, Texas about the Apple Dapple Cake.
It is 1 1/2 cups of oil. Mother used corn oil, but I only use cannola oil.
Notice that this is the only "liquid" used in the cake. It is very moist.
Be sure and let me know how you like this. It is different from any other
apple cake that I have tasted.
Jane Ann in Alabama
For Becky in Magnolia, Arkansas: My mom got me Nellie's dryer balls for
Christmas and they work great! They cut down on the amount of time it
takes to dry a load of laundry & I think she got them from Mary Maxim (a
craft company, their website is marymaxim.com or.ca). The only problems
I've had is that they get stuck in the corners of bed sheets and one of my
balls split in half, but I just throw the halves in the dryer anyways.
I've never used a separate fabric softener, but purchased the re-usable
dryer sheet to eliminate static.
Fran in Ottawa
Hi Nancy: I made pepper has a while back and everyone loved it. Naturally,
I lost it and I'm asking what the date of newsletter was the recipe
posted. Kisses to sweet kittys.
Phyllis in Phoenix
I would like some information on using almond paste instead of almond
extract. How much would I use? Is it interchangeable? I do not like the
extract...to sharp tasting. I would like the flavor of almonds, not pits;
which is what extract is made from. Can anyone help me with this? Thanks
in advance.
Mary Jean, San Marcos, CA.
This is my Mom's Chillie sauce recipe .It's so good and real easy to make
.We love it over Beans or Peas.
Chilli Sauce Recipe
4 cups tomatoes (I also make this in the winter and use can tomatoes from
grocery store)
1 cup chopped bellpepper
2 or 3 hot peppers (chopped)
2 cups chopped onions
1 cup sugar
1 cup white vinegar
1 tsp. salt
1 TBSP pickling spice
small can tomato paste
Mix all ingredients together, cook for 30 minutes . Put in Pints jars,
seal.
Enjoy! Helen in Mississippi
Broccoli Pie
2 lbs. ground beef
1onion (chopped)
1 bell pepper (chopped)
1 -16 oz. bag frozen cut broccoli
garlic powder to taste
Tony's Creole seasoning to taste
1 can cream mushroom
shredded mozzarella cheese
9 inch pie shell
Cook broccoli according to directions on bag in microwave. cool, brown
ground beef, drain, add onion, bell pepper ,seasonings ,add soup. Cook on
low for 20 minutes. Combine broccoli and meat mixture together. Pour into
unbaked pie shell. Top with cheese (generous amount). Bake on 400°for 20
minutes. Slice and eat while hot.
Enjoy! Helen in Mississippi
Since blueberries are in season, just wanted to share my blueberry
cake recipe with you all.
1 box Duncan Hines Butter cake mix (save 1/4 cup of cake mix)
3 cups blueberries
3 eggs
1/2 cup oil
8 oz. cream cheese (soften)
Mix eggs, cream cheese and oil ,add cake mix.Mix well, (put berries in a
ziplock bag with the 1/4 cake mix you saved and shake well to coat berries
good.) Fold berries in cake. Pour into a well greased tube pan, bake at
375°for 1 hour or until done.
Glaze
2 cups powdered sugar
1/4 cup lemon juice
Mix well and pour over cake while cake is hot'
Enjoy! Helen in Mississippi
I saw there were several ice cream recipes, so thought I would share mine
with you.
Chocolate Ice Cream
24 oz. cool whip
2 cans condensed milk (any brand)
1 gal. dutch chocolate milk
2 TBSP vanilla
Mix all ingredients together and freeze in ice cream freezer
Enjoy! Helen in Mississippi
For Becky in Magnolia -- I bought two dryer balls at Walgreen's for $9.99
(as advertised on TV but no s&h). I really do like them. I have had them
for 3 months now and have not used any dryer sheets. I do recommend them.
All my clothes and towels are fluffy and not staticy (sp?).
Maryann from MN
Sandra from Oregon~
I also prefer a firm, compact (not fluffy) meatloaf. Try using your
favorite meatloaf recipe with only one (1) egg--and after mixing, the
secret is to really 'massage' it well (squeeze & pat down)--to compact it
tightly. I shape it a little larger than bread size to fit sandwiches when
done. Also, I do not bake it in a loaf pan. I find it ends up with a nice
crust all over when it's baked i in a flat pan instead (like a pizza pan
or cookie sheet). It cuts into slices well. One guess what I've just
decided to make for dinner tonite (& lunch tomorrow)!!
Carol/SoCal
Hello Nancy!
I agree with Grandma Teeters in Tifton about seeing pics or one of you and
your assistants. That would be great!
Linda from
www.thecuttingboard.com and her hubby are stopping by here in
Alamogordo in 1 to 3 weeks to visit and get brochures for here. This will
be a great time! I just hope my boss will be back from Orlando in time so
I can take some time off to visit with them.
Wish we could meet also.
You may just post the first paragraph in the newsletter. But I wanted to
let you know we were meeting shortly.
Take care!!!!!!
Chris in NM
In the June 23 rd newsletter Mary in Oregon was asking for recipes for
using cabbage. Mary I have a very good recipe for Chow Chow made from
cabbage, it is eaten with fresh purple hull peas or any other kind of bean
and is so good. Being a Southern girl we ate this a lot. Hope you enjoy
this recipe if you try it.
Jeannie from very wet Henderson, Texas.
Chow Chow Relish
2 quarts cabbage
2 quarts green tomatoes
2 quarts onions
1 cup sugar
2 teaspoons dry mustard
1 teaspoon tumeric
2 tablespoons salt
1 tablespoons celery seed
1 tablespoon mustard seed
lots of hot peppers ( or to your individual taste)
Grind all vegetables. Put 2 quarts of white vinegar with vegetables in a
large pot and bring to a boil.
Add remaining ingredients and simmer for 30 minutes. Sterlize jars, fill
and seal. This should set for a couple of weeks for the flavors to blend
before eating. OH SO GOOD!!!!
Also Kathy was asking about the Kitchenaid Grinder
I use mine all the time and I have no problem with it. I usually grind
hamburger, using the small disc and it holds together fine for me. I do
wish it had one size larger disc for making chili meat. the large one that
comes with it , just isn't the right size. If you know someone that has a
Kitchenaid Grinder Attachment, maybe you could borrow it just to try
before you purchase one.
Hello all you wonderful cooks. I have a dumb question. I'm 63 and since
I've been cooking for years, I thought I knew the answer. However, I have
2 friends who are disagreeing with me. Please settle our dispute. When a
recipe says "shortening", what do you add? I have always added the white
solid Crisco shortening that comes in a can. It is NOT a liquid. One
friend just uses vegetable oil of any kind, and the other uses oil or
softened butter or margarine. So, ladies and gentlemen, what do you
consider shortening?
As a thank you for your answers, here is a recipe for a chocolate cake I
used to love in the 60's. I haven't made it since because it is from
scratch. It has shortening in the frosting. It is called French Pastry
Cake. I hope you like it if you try it. I think I may make it again if you
tell me what shortening is. Thanks.
Diane in Albuquerque
French Pastry Cake
1 cup butter
2 cups sugar
4 eggs
2 squares melted chocolate
1 tsp. vanilla
2 tsp baking soda mixed into 1-1/2 cups buttermilk
2-1/2 cups flour
350 oven for 45 minutes for layer cake
about 1 hour for pan cake
Frosting:
1/2 cup milk
2 tblsp. of flour
Cook these together until thick, then cool.
add:
1/2 cup sugar
1/2 cup shortening
beat until creamy
add:
3 tblsp of powdered sugar and beat again.
May add more powdered sugar to reach consistency you like.
Some of your great site's recipes help jog my mind, Nancy. Most of the
ingredients in Marilyn in FL's one for "Easy Killed Lettuce" reminded me
of my mother's European "Wilted Lettuce"--which I haven't tasted for over
50 years! The only thing is that maybe vinegar was warmed (to wilt the
lettuce), as I recall. I might try that, but prefer someone sending in the
actual family recipe for Wilted Lettuce that they've made and like.
Anyone?
Carol/SoCal
Thanks to Roz in Indy for posting the link to Luby's 50th anniversary
cookbook.
Also thanks to Nancy for this wonderful site.
Earlene in NC
I am trying to find out if any members have tried the Professor Amos Fast
Drain Cleaner. They were selling it on HSN. I ordered it but it has not
arrived. I am wondering did I waste my money.
Thanks in advance.
Nicol
For Gloria in Indiana regarding making cinnamon rolls: the only difference
between the rapid rise yeast and the regular yeast is with regular yeast
you need to wait after adding the yeast to water for the yeast to bubble.
With the rapid rise, you still need to dissolve the yeast in water, but
then you can immediately add it to the rest of the ingredients.
When you slice the cinnamon rolls, you then lay them down flat in the pan,
not on their sides.
Don't be afraid of using yeast. The most important thing is to make sure
the water you put the yeast in is not too hot; it should be between
105-115 degrees. Good luck!
JoAnn
This is for Teresa in Sask in the 6/13/07
newsletter asking for ideas for bridal showers. When the gift opening
began at my daughter's shower, we set a timer for 5 minutes. When the
timer went off whoever's gift was being opened got a candle or a liquid
soap pump (from the dollar store), their choice. When the shower was over,
whoever did not get a candle or soap was given a choice of one. Everyone
went home with a candle or soap dispenser.
A fun thing we did (instead of the regular games) was you have people in
groups (5-10 or how many you want). The group chooses one person to be the
"bride." The rest of the group is given tons of toilet paper (from the
dollar store) to make a "wedding dress for the bride. They can use tape &
scissors. After 15-20 minutes or so, take a vote on who's "wedding gown"
was the best. Give the winner a bottle of wine or whatever else you want.
Everyone really enjoyed these two activities. I think people get sick of
bingo and other games you have to think about.
Joan in Linden, NJ
I am in need of a new blender. Can anyone give me a good recommendation as
there are so many out there. I would like it to be able to crush ice for
smoothies. Thanks!
Lisa C
HELP! My husband just brought home a half bushel of zucchini. I’ve never
cooked zucchini before (love it raw with dip), and have no idea how to
cook it. I tried substituting it in a yellow squash recipe, and even the
dog wouldn’t eat it! Any ideas would be greatly appreciated.
Bev in Tennessee
For Marilyn in FL
RE: 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
Marilyn, I think a 9x13 would work fine. Just a good thick layer of
frosting on top would work for me :-) (I have mixed crushed Oreos in my
frosting, also).
Tona in Bama
Hi Everyone, Becky in Magnolia, AR. I use the laundry balls all the time
now and really like them. My clothes, towels, and linens are not all
clogged with softener. The towels absorb much better. There may be a
little static once in awhile, but it is not severe. I have seen the balls
at Bed, Bath and Beyond. I haven’t looked, but they may have them at
Linens and Things. If you have a mall near you and they have an As Seen On
TV store, they have them also. Hope this helps.
Harriet/AZ
IMPORTANT CORRECTION-
Hamburgers made with Hamburger/Sausage mixture
Boy, is my face red. I forgot the most important thing about this mix. The
sausage must be HOT, not mild, in order to be tasted. It will not be too
hot or spicy even for children or people with sensitive tummies (like my
DH) So here's the corrected and complete recipe:
2 LBs. Hamburger Meat 85% lean
1 LB. Jimmy Dean Sausage-Hot
Mix well, but gently, grill, serve.
I hope this didn't cause a problem for anyone, sorry.
Cheryl, Charlotte
For Becky in Magnolia, Arkansas (June 25
newsletter)
I bought some of the "Dryer Balls" from Home Trends.
Only used them once. They are harder than I thought they'd be.
They banged around in the dryer and sounded like I'd thrown in a bunch of
huge steel ball bearings.
My thoughts were that (1) They are way too noisy, (2) the towels didn't
seem any fluffier and (3) there was a lot more lint in the lint screen
than usual, as though they had worn away more of my towels.
I've heard that you can add vinegar to your rinse water to make clothes
softer. Lot cheaper than Fabric Softener. And a lot easier on your
clothes. Just my opinion, I'm sure others have had good luck with the
balls.
gramaj
For Pam in Ohio about Regal Breadmaker Manual
I found a manual for the K6725 which should be about the same as the
K6726.
It's here:
http://www.parodidesign.com/BreadMaker/breadmaker.zip
It should give you what you need.
gramaj
This is for Eva - Longview, Texas, who in the 6/23 newsletter asked for
Eggplant recipes. This is a recipe that can be easily adjusted to your
taste. Feel free to try other cheeses, increase the amount of cheese, use
as much or as little marinara sauce as you like, and substitute the fresh
spinach with frozen spinach that is thawed and well drained. You can also
add onions and/or mushrooms to suit your taste.
Robbie Bowling Green, IN
Eggplant Casserole
1 large or 2 medium eggplants—about 1 pound
1 jar low-sodium marinara sauce or spaghetti sauce (I make my own sauce.)
1 15-ounce tub fat-free ricotta cheese, drained
1 6-ounce bag baby spinach
1/3 cup freshly grated parmesan cheese
Preheat oven to 450 degrees. Slice eggplant lengthwise to a 1/4 inch
thickness. Place on large cookie sheet coated with cooking spray. Roast
eggplant until
tender, about 20 minutes, turning once half-way through.
When the eggplant is done, remove from oven and set aside.
Reduce oven heat to 350 degrees.
Place baby spinach in microwaveable dish and sprinkle with water. Cook
until just wilted. Squeeze dry.
Spoon on-third of the marinara sauce on the bottom of an 8-inch by 8-inch
baking dish. Lay one-third of eggplant slices over sauce, followed by
one-third
of the spinach and one-third of the ricotta cheese. Repeat layers.
Sprinkle with parmesan cheese and bake for 20-25 minutes until bubbling.
Serves 4
For Shirley in Tyler, Texas (June 25 newsletter)
You can find a Mini Meatloaf Pan here:
http://www.thekitchenoutlet.com/product.php?productid=86
gramaj
This is to Shirley in Tyler, TX whose husband liked the veggie soup made
in the school cafeteria in the 50's. If he ate the veggie soup made at my
elementary school, he must have selective memory. As I recall the soup was
Friday lunch fare. All the leftovers from the week went into the pot,
including dill pickles, and it was called vegetable soup. I was taught to
eat what was on the table, but that soup just wouldn't go down.! Perhaps
other schools made a more palatable soup.
Lesleigh in PA
Cheryl in North Olmsted, Ohio: I'm in Newark and my chiropractor is the
Manyonya Chiropractors. My Biofreeze came in a 4 oz tube and I have
to rub it in.
Marge in OH
Nancy,
This is from Knitter in Illinois. This letter has nothing to do with
cooking, but with shopping. I hope you will choose to print it but if you
don' , I will understand.
I have mentioned several times that I am handicapped and get around in a
motorized chair. Because of shoulder problems I also cannot reach up to
get items. I had an incident happen Saturday that for some reason upset me
more than usual. It has happened many times before. .
It is amazing how some people are blind to seeing someone sitting in a
chair of some sort, looking up at something that they obviously cannot
reach. That is what happened Saturday. I looked up at what I wanted for
five minutes. No one asked if I needed help. I tried to get several
people's attention and they just walked past me. Finally someone did
answer me and reached for what I wanted. I am so grateful when someone, on
their own, asks if I need help. I was taught it was good manners to help
someone out. This happens several times each shopping trip.
I am writing to ask your readers to keep this in mind when they shop,
please consider the others that may need help. Someday it could be you or
a member of your family. in this situation. Please teach your kids or
grandkids to be aware of this problem and pass this on to your friends.
Thank you Nancy, I just had to get this off my chest. Saturday ended up
being a bad day all the way around, and this incident is what began it.
Knitter in Illinois
Spanish Corn Quiche
Bear Creek Bed and Breakfast Inn
2 cans corn drained (Green Giant Niblets preferably)
1/4 cup butter melted
2 eggs
2 1/2 cups Monterey Jack or cheddar cheese shredded
1 cup sour cream
1/2 cup corn meal
1 teaspoon salt
1/4 teaspoon pepper
1 can mild diced green chilies (4 ounce)
Preheat oven to 350. Generously grease an 8-inch square casserole dish. In
blender, puree 1 cup corn, margarine, eggs, salt, and pepper. Set aside.
In a large bowl, mix the remaining corn, 2 cups of cheese, sour cream,
corn meal, and chilies. Add puree and blend well. Pour into greased dish.
Bake at 350 for 50 minutes or until center is set. Top with remaining
cheese. Bake 5 minutes longer or until cheese is melted. Serve with salsa.
Serves: 9.
Tona in Bama
Easy Strawberry Cinnamon Rolls
1/2 cup sugar
1/2 tsp. cinnamon
1 tube refrigerated biscuits
1/4 cup margarine melted
10 tsp. strawberry preserves
In a small bowl, combine the sugar and cinnamon. Dip top and sides of
biscuits in margarine; then in the cinnamon mix. Place on an ungreased
baking sheet.
With the end of a spoon make a deep indentation in the center of each
biscuit.
Fill with 1 tsp. preserves. Bake 375 for 15-18 minutes. Cool for 15
minutes before serving. Preserves will be HOT.
Tona in Bama
Not all the replies and recipes fit into today's newsletter. More
will be posted tomorrow.
Nancy
