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Easy Sticky Buns
2 loaves frozen bread dough
2 tbsp milk
1/2 cup butter
1 cup brown sugar
2 tsp cinnamon
1 small box vanilla pudding (not instant)
Pecans and raisins optional
Lightly grease 13 x 9 inch pan. Spread pecans and raisins on bottom of
pan. Tear thawed bread dough pieces and put on top of nuts and raisins.
Melt butter in milk. Add brown sugar, cinnamon and pudding.
Pour over bread dough. Let rise 2 hours. Bake for 30 minutes in a 350º
oven. Remove from oven and invert onto plate.
Lisa-Union Bridge, MD
Berry Cookie Cobbler
2 (12 oz) bags frozen mixed berries, thawed
1 (21 oz) can apple pie filling
1/3 cup sugar
1-1/2 tsp cinnamon
1 refrigerated sugar cookie dough
whipped topping or vanilla ice cream
Preheat oven to 350º. In a large bowl mix berries and pie filling, and
stir in sugar and cinnamon. Place in an 8x8x2 baking dish. Crumble cookie
dough over top, cover thickly and completely. Bake uncovered approx 45
minutes. Tests done when crust is golden and crisp and juices bubble
thickly. Serve warm with whipped topping or vanilla ice cream.
Lisa-Union Bridge, MD
Sour Cream Goulash
1/4 lb fresh mushrooms
1-1/2 tbsp butter
2 lbs beef stew meat
2 large onions, sliced
1 tbsp curry powder
1 cup beef consomme
1 cup dry red wine
1-1/2 tbsp flour
1 tbsp prepared horseradish
2 cups sour cream
Salt to taste
In a large, oven-proof skillet, saute mushrooms in butter. Add beef,
onion, curry powder, wine and consomme. Bring to a boil. Cover and bake at
325 degrees 1-1/2 hours or until meat is tender. Remove to range surface.
combine flour in small amount of water to make a paste. Stir into hot
mixture.
If you want to do ahead, chill at this point; then reheat and continue.
Add horseradish, sour cream and salt. Reheat, do not boil, stirring. Serve
over rice.
Serves four.
NOTE: I use a mild curry powder.
grannym IL
Ranch Crispix Mix
8 c. Kellogg's Crispix cereal
1 1/2 c. Cheez-It Original crackers (opt.)
1 c. small twist pretzels or rings
3 tbsp. vegetable oil
1 - 1 oz. pkg. dry, ranch salad dressing mix
In 2 gallon zipper type storage bag, combine Kellogg's Crispix cereal,
Sunshine Cheez-It crackers and pretzels. Pour oil over mixture. Close bag
and gently toss until evenly coated. Add ranch dressing mix and close bag.
Gently toss until evenly coated. Store in airtight container.
Sweet Chex Mix
6 c. Chex cereal
1 c. pretzels
1 c. brown sugar
1/4 c. corn syrup
1 c. nuts
1/2 c. butter or margarine
1/4 tsp. salt
1/2 tsp. baking soda
Combine cereal, nuts and pretzels in large bowl. In medium pan combine
butter, sugar, salt and corn syrup. Bring to boil and remove from heat.
Add baking soda and stir well. Pour over cereal mixture and stir to coat.
Spread on large flat pan and bake 10 minutes at 250°. Spread on waxed
paper to cool. This is my favorite!
Kookie Cookies
1 – 10 1/2 oz. pkg. corn chips
1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
Spread chips on greased 15 x 10 x 1 baking pan. Over medium heat, bring
corn syrup and sugar to boil. Boil 1 minute. Remove from heat and stir in
peanut butter until smooth. Pour over corn chips. Cool. Break or cut in to
pieces. When I take these somewhere I always get requests for the recipe.
Terese in South Dakota
Fudge Brownie Cookies with Orange Icing
Cookie:
1 Package of Brownie Mix
1/4 cup oil
2 Tbsp water
1 egg
1 egg white
Icing:
1 cup powdered sugar
1 tsp grated orange peel
4 tsp orange juice
2 drops red food coloring
2 drops yellow food coloring
Heat oven to 350º. Lightly grease cookie sheets. In a large bowl combine
all of he cookie ingredients. Stir until well blended. Drop dough by
rounded tsps onto the cookie sheets. Bake for 8-10 minutes or just until
edges are set. Cookies will be soft in the center. Cool on cookie sheet
for about 5 minutes. Remove and place on wire rack. Cool another 5
minutes.
In a small bowl combine all icing ingredients and mix well. Pour into a
plastic zip lock bag and cut a small hole in one corner. Squeeze bag and
gently drizzle icing over the cookies.
Lisa-Union Bridge, MD
Hi Nancy and "editors", Since soup weather is almost here some of the
newer members might like to go to
Feb 19, 2007 Newsletter for
your Cream of Whatever Soup Mix.
Nancy's Kitchen catch-up
newsletter #17. . I printed this off on 2/20/07 (not sure of
newsletter date) This newsletter recipe is for 14 different cream soups
made with a homemade dry soup mix.
Margaret, Tulsa
Broccoli Puff
2 (10 oz) packages frozen broccoli
1 can cream of mushroom soup
1/2 cup shredded sharp cheese
1/4 cup milk
1/4 cup mayonnaise
1 egg, beaten
Topping:
1/4 cup dry bread crumbs
1 Tbsp butter
Cook broccoli according to directions on package. Drain and place in a
1-1/2 quart casserole dish. Combine the soup, cheese, milk, mayo and egg
in a saucepan and bring to a boil. Pour over the broccoli. Mix the bread
crumbs and butter. Put on top. Bake in a preheated ovenat 350º for 45
minutes.
Lisa-Union Bridge, MD
Bev, the easiest and most delicious way I like to cook and serve my
boneless pork loin is in my crockpot. Take 1 large can (28-32 oz.) of
Sauerkraut (juice and all)…I like Silver Floss brand…and put in crockpot.
Lay your boneless pork loin (I trim off any excess fat first) on top of
it. Then cover with another large can, same size, of Sauerkraut (juice and
all). Cover and cook all day. Serve with mashed potatoes…YUM!!! It’s
tender and moist.
Gerry in Manchester, MD
Hello. I am new to the newsletter and am thrilled to be getting some
new recipe ideas. There are two recipes in today's letter of Oct 2, "Homemade
Poptarts " and "Crusty Pound Cake" that sound great but both
use shortening and due to the transfats in shortening, I was wanting to
know if butter could be substituted. I have used the trans fat free Crisco
product before but the taste was so strong that I have not used it in
anything since. I would appreciate any ideas. Thank you..
Gayle In Memphis, TN
To Gloria in Indiana, You find the Ranch Beans at Wal Mart with the
baked beans. I bought them once thinking it was a "new" flavor of baked
beans. Imagine my surprise when they tasted just like chili beans! Really
good.
Question: what is "cottage pudding"? I've never heard of it until the
recipes started coming.
Thanks to all this group for the wonderful recipes. I went through my Home
Cookin program yesterday and picked out about 8 or 10 "nee" recipes to try
this month. This group makes cooking fun again. I really hate getting
"stuck in a rut" with dinner ideas and all our recipes really help give a
variety to our dinners.
Bobbie in Bowling Green - how do you package up the snack mixes you sent
in? Can I make them in advance and freeze them before I send them out at
Christmas?
Nancy, you're the Greatest!
Sue in Fl
To Gloria in Indiana, The Ranch Style Beans can be found at Wal
Mart with the baked beans. I bought them thinking it was another flavor of
baked beans. Imagine my surprise when they tasted like chili beans! Try
them, they are really good.
Question? What does "cottage pudding" taste like? Is it a "real" pudding
or a type of cake. Thanks to all and, especially Nancy.
Sue in Fl
This is for Sally for her church suppers. This has been taken to many a
church supper and not a drop left over. I always double the recipe.
Chicken Casserole with Rice
2-16 oz cans french style beans, drained
1-16 oz box long grain and wild rice (Uncle Bens) cooked according to pkg
directions
2 1/2 lbs cooked chicken, cubed. (Rotisserie chicken from the deli works
great)
1 can cream of celery soup
1 med onion chopped
1-2 oz jar pimentos, chopped
2 cups mayonnaise
1-8 oz can sliced water chestnuts
Parmesan cheese and paprika
Mix all together in a large bowl and then put into a 9 x 13 pan that has
been sprayed with nonstick spray. Sprinkle the top with Parmesan cheese
and then lightly with paprika. Bake at 350 for 45 min to an hour, till
bubbly and browned.
I sure hope you try this, it is really, really good!
And Nancy, spoil those cats! They are our children! My kids say I think
that mine is human, and well of course I do! And she is also master of the
house.
Billie in Fl
Lisa in East Texas - thank you for the icing recipe for cookies.
It sounds like you cook just like my aunt and she has taught me so the
recipe is perfect. I am anxious to get started on my cookies. Do you make
your cookies and freeze them after you have frosted them? Thanks for your
help. I appreciate all the advise I can get.
Linz in Indy
Nancy,
I wrote and asked if anyone had a copycat recipe for the salad dressing
served at the "Pizza Shoppe". Part of the email got left out which may
help anyone who knows of this dressing. "It is, believe it or not, pink."
This may help. Thanks so much!
Deb in Colorado
This is for Susana in Louisiana, Your Crockpot Pasta-Laya, we made this
on Sunday before we saw your corrected recipe. It was wonderful! Of course
we did not put any sugar in it. Thought that was a bit strange, but then
we also did not put any water in it and it was still wonderful. I'm
wondering what the two cups of water will do to it, I will try it the
right way next time. But at any rate, this is a definite keeper!! There
will be lots of next times!!
Have a great day Nancy, and all (and just a short note to all who are ill
or having problems in your life, you are in my prayers daily)
Billie in Fl
Tona,
I don't have Yahoo. Is there another way I can join your group?
Thank you, Mary Joe
Hi, Our church will have a bake sale in Nov., Many people make
cakes, but it is very hard to sell the whole cake, I would love to hear
what ideas the lady's come up with, something different, I would love to
make a lot of something to make money for the church.
Marlene Fl.
PS I like to be different, so maybe the family members of this newsletter
can come up with something no one else will make.
To Sandee in West TN-
I'm wondering if a teacher's grade book would of help to in
tracking your weight loss? It's in a modern graph form, but highlighted on
every other line. You can usually find one in an office supply store. Or,
here's another idea-try formatting your own specialized version using an
Excel spreadsheet.
Tracey in OK
For IG, here in the Cincinnati area in southwestern Ohio brick
cheese is in a loaf form and sold in a deli sliced like Colby,
American or Swiss cheese is sliced. It is a lighter colored cheese and
very tasty.
Duffy
In the 9/29 newsletter Marlene FL, asked about the amount of oil in the
Inside Out Cake, as she did not like the results when she baked the cake.
I have never used this recipe, but have used a similar recipe, called
Frosting in the Cake. The one that I use says to mix the cake mix up using
the ingredients listed on the cake box, then stir in the frosting. Blend
it well. Put cake batter into a greased BUNDT pan and bake at 350 for 55 –
60 minutes. Take out of your Bundt pan immediately after inverting it onto
a plate. Other members have submitted recipes with the same instructions,
as mine. I hope this helps.
Robbie Bowling Green, IN
Hi Nancy,
This one sounds really interesting to me-- and we're trying it next week.
LOVE pumpkin anything!
Got this recipe off the net - but don't know where or when.
Just sounds so good with fall coming up quickly now -- and hopefully
lasting a long time. I love pumpkin and will do this one using Splenda for
the brown sugar.
Fruit Stuffed Pumpkin
7 inch pumpkin, wash and dried. Cut off top as for carving - be sure to
cut at an angle so the top won't fall back in during baking.
2 C peeled and chopped apples
1/3 C Brown sugar
1 t lemon juice
1 C raisins
1 C chopped walnuts or pecans - I would do them coarsely chopped
1/4 t cinnamon
1/4 t nutmeg
Dash of ground cloves
Scoop out pumpkin well - can save seeds to roast later. Mix rest of
ingredients in a bowl, adding more of each if pumpkin is larger. Fill
pumpkin with mixture and put lid on. Bake on a cookie sheet for 2 to 2 1/2
hours at 350 degrees until inside of pumpkin is soft - not squishy -
that's too much. Pierce with a fork to test. Serve either warm or cold.
Include some of the pumpkin while serving. This is good as a side dish
with dinner OR with a dollop of cool whip or ice cream.
Could also add craisins, golden raisins or any dried fruit that is
available.
Enjoy!
Rosemarie from rural Kansas City
Chicken Corn Sauté
About 6 Servings
1 Tbsp chili powder
1/2 tsp salt
4 boneless chicken breasts, cut into bite size pieces
2 Tbsp canola oil, divided
1 cup chopped onion
2 medium green bell peppers, cut into strips
1 medium red bell pepper, cut into strips
1 (10 oz) package of frozen corn, thawed
Hot pepper sauce, optional
1. Combine chili powder and salt in shallow dish. Add chicken and turn to
coat.
2. Heat 1 Tbsp of oil in large skillet on medium high heat.
3. Add chicken and cook and stir until no longer pink. Remove to a serving
dish.
4. Heat remaining oil in skillet and onion cooking and stirring until
tender.
5. Add bell peppers and cook and stir until crisp tender.
6. Add corn and heat thoroughly stirring occasionally.
7. Return chicken to skillet to reheat. Season with hot pepper sauce.
Lisa-Union Bridge, MD
Hi Nancy,
Re: Oct. 1, 2007 newsletter: Ramona in Mass
Cowboy Cookies
Cream:
2 XLg. Eggs
1 C granulated Sugar
1 C lightly packed Brown Sugar
2 Sticks Butter or Margarine
Add:
1 tsp. Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. vanilla
2 C. unsifted Flour
2 C. Regular Oats (not quick cooking)
1 pkg. (6 oz) Chocolate Chips
Chopped pecans or walnuts.
Dough will be stiff. Drop 1/4 heaping cupfuls of dough onto greased cookie
sheet. Put only 6-8 mounds of dough, staggering them about 3 inches apart.
Bake 350 degrees 10-15 minutes or until cookies are golden brown but still
spongy when touched on top. Do not overbake. Let cool 5 minutes before
removing from pan. Makes 20 cookies, each about 4 1/2 inches in diameter.
Margaret, Tulsa,
This is a recipe given to me years ago by Carolyn, Tulsa.
Recently there were recipes for potato soup using instant potatoes.
Could someone please tell me when this was. I failed to get them copied, &
I would like them for the coming cold days ahead. thanks.
Alice in Kansas
Cheese Fries
3 unpeeled russet potatoes
1 cup shredded Monterey Jack
4 to 6 cups oil
3 slices cooked bacon
sliced green onions
1 cup shredded cheddar
ranch dressing or sour cream
Slice potatoes into wide slices about 1/4 inch thick and 3/4 inch wide.
Keep potatoes covered in water until ready to fry so they don't turn
brown. Heat oil to about 350 degrees. (I use the fry daddy). Dry the
potato slices on paper towels and fry for about 1 minute. Remove potatoes
from oil until cool, about 10 minutes. When cooled, fry them for about 5
more minutes or until light golden brown. Drain. (I know this sounds like
a lot of trouble but they are so much better when you fry them twice like
this). Preheat oven to 375. Arrange fries on oven safe plate or baking
sheet. Sprinkle cheese and onions over the fries. Crumble the bacon and
sprinkle over cheese. Bake fries for about 5 minutes or until cheese has
melted. Serve with ranch dressing or sour cream.
Chelsea #42
Hi, Nancy and 'Landers! This is for LIN who wants a savory saltine
recipe. This is TNT, is fun (although tedious) to make and TASTY.
This can be doubled or tripled.
ICE-WATER CRACKERS (that are easier than they look)
24 saltine crackers (that's 24..just break 12 double crackers into two)
1/2 stick butter (no substitute)
Ice water
Optional sprinkles for tops: seeds, dried onion flakes, garlic powder,
etc.
Preheat oven to 400 °. Grease a cookie sheet or two.
Have ready a bowl of ice water (THE WATER MUST BE REALLY ICY). You'll have
to keep icing it up as you go along.
Melt the butter (nuke is the easiest) and have ready a pastry brush.
Drop the crackers in the water, no more than 6 at a time (just do one or
two until you get the hang of it). After 25-30 seconds (NO MORE) carefully
but quickly lift them out, allow water to drip off and place on a cookie
sheet. Don't try to do too many at once, or by the time you get to the
last ones they will have become soggy.
When your cookie sheet is full, brush each cracker generously with the
melted butter. Don't use too much pressure, or you will flatten the
crackers.
At this time, you can sprinkle some of whatever you want on the tops.
Toast in the oven for 10 minutes, then turn heat down to 300. Continue to
toast for an additional 10-15 minutes. Cool completely. Store in container
with tight lid; they keep for a while if you don't let any moisture get at
them. I like them with a little bit of Old Bay seasoning.
Kathi in Virginia
I would also love the tortilla green chilli quiche recipe if
anyone can advise me which news letter it was from.
With Thanks, Jaytee
Oct 1st Newsletter
For Fran in FL out of NY, Here is a TNT recipe for Cream of Chicken Soup
that my family loves. Hope you like it:
Cream Of Chicken Soup
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a
paste, Then gradually stir in the milk and continue stirring until
thickened.
Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic
powder. Mix well and simmer for 20 minutes over low heat.
You can mix a little corn starch with a small amount of water and add to
soup if it's not thick enough. Simmer for 10 minutes.
Donna in Colorado
Sandee in West TN~ Maybe you haven't asked specifically for "QUADRILLE"
Paper in your quest for graph paper. It's faintly ruled with 4 squares to
the inch. It worked well for me when I had to make graphs, and am certain
Art Supply stores still carry it.
Carol/SoCal
Thanks, Korena in Canton
When I make pie crust I mix just the dry ingredients and the
shortening in and then freeze or place in refrigerator over night, then
take out and add liquids. I have found that by doing this, it makes a
better pie crust.
Emma from Montana
Strawberry Cinnamon Rolls
1/2 cup sugar
1/2 teaspoon cinnamon
1 (7 1/2 ounce) tube refrigerated biscuits
1/4 cup margarine, melted
10 teaspoons strawberry preserves
In a small bowl, combine the sugar and cinnamon. Dip the top and sides of
biscuits in margarine; then in the cinnamon mixture. Place on an ungreased
baking sheet. With the end of a wooden spoon, make an indention in each
biscuit. Fill with 1 teaspoon of preserves. Bake at 375 degrees for 15 to
18 minutes. Cool for 15 minutes before serving. Preserves will be hot.
Chelsea #42
Donna, in Pa. Thank you for the info on highlighting quickly with 3
clicks. It works great.
Joan in IL.
Hi, everybody, would anyone in nancyland have a suggestion how to get
the outer hull off of black walnuts. I need something easy so I
might retain my fingers. LOL all suggestions are welcome.
Thank you in advance, Connie from Beech Grove
This is for Fran in FL out of NY.
CREAM OF CHICKEN SOUP
1 (3 lb.) chicken
3 carrots, diced
2 onions, chopped
1/2 c. parsley, chopped
1-1/2 c. celery
Water to cover
Salt & pepper to taste
3 c. milk
1/2 c. butter
1/2 c. flour
Bring to boil in large covered pot, skim off foam. Cover and simmer until
tender. Remove chicken and vegetables. Boil remaining liquid down to 3
cups. Stir in milk.
Make paste of the butter and flour. Drop by spoonfuls into the soup. Stir
over low heat until it bubbles and thickens, skin, bone, and cut up the
chicken into big chunks. Put chicken and vegetables back into broth.
Reheat and season to taste. Good served over rice.
Stan in PA
To Angie in Ohio, 10/1/07 Newsletter: Here is a recipe for baked
scallops that we really like. I often half this recipe when I have only
one pound of scallops with good results. Hope it works for you:
Baked Scallops
2 pounds sea scallops, defrosted if frozen, drained well, (I pat mine dry
with paper towel.)
salt to taste
1/2 cup buttermilk
1 cup Ritz crackers, crushed
1/4 cup butter, melted
Juice of one lemon OR 2 Tbsps lemon juice
Heat oven to 400 degrees. In a bowl, season scallops with salt (to taste).
Add buttermilk, and toss to coat scallops. Evenly place scallops in an
oven-proof casserole dish. Sprinkle with Ritz crackers. Top with melted
butter. Bake for 20 minutes, uncovered. Pour juice of lemon over scallops
and serve hot. Easy and good.
Barbara in AL
Dear Nancy, I am still trying to find EASY BEANS AND HOT DOG SOUP. I
went to your search and still couldn't find the newsletter date. Please
help. Thank you. RoseMarie, Midway, TX
Comment
The search came up with
Easy Recipes | Everyday recipes with everyday ingredients. Easy Beans and
Hot Dogs Soup (Lisa-Union Bridge, MD) No-Bake Chocolate Cheesecake (Tona
in Bama) Orange Crush Pound Cake (Tona in Bama) ...
www.nancys-kitchen.com/2007-september-recipes/default.htm
Clicked on that page and found
Easy Beans and Hot Dogs Soup (Lisa-Union Bridge, MD)
Request from the Thursday, September 27 newsletter:
Hello Nancylanders I am hoping someone can answer the following two
questions: What is brick cheese what does it taste like and How do you get
the sour musty smell from towels left too long in the washer.
Many thanks. IG
Response from Merry M in MN:
Brick cheese is an original cheese from Wisconsin, made in the form
of a large rectangular or brick shape, but may also be named "brick"
cheese because the cheese curds may have originally been pressed with
bricks. The color ranges from pale yellow to white, and the cheese has a
sweet and mild flavor when young, and matures in to a strong ripe cheese
with age. It is medium-soft, crumbles easily and is somewhat sticky to the
knife. Brick cheese is well-suited to slicing for sandwiches or appetizers
and also melts well. (I'm surprised no one from Wisconsin sent this in)
About towels or other laundry left in the washer, I use either cider
vinegar, (about 2 cups), or baking soda, (half of box) with a small amount
of laundry soap, and run through a regular cycle.
I hope you find this info helpful.
For Madelyn of Ar, who wanted a substitute for Kahlua.
I've made the 1st two several times.
HOMEMADE KAHLUA TNT
4 c. sugar
2 c. boiling water
1 c. instant coffee
3 tbsp. vanilla extract
1 fifth 80 proof vodka
Mix dry ingredients together, then add boiling water. Mix until dissolved.
Let cool and add vodka. Put into bottles and enjoy.
KAHLUA TNT
6 cups sugar
6 cups water
20 tsp instant coffee
1/2 gallon vodka
12 tsp pure vanilla
Mix sugar, water, coffee together and bring to slow boil. Turn heat down
and simmer 1 hour. Remove heat, cover liquid with plastic wrap. Let sit
for 12 hours, then remove wrap (it will pick up film from the top). Add
vodka and vanilla, stir well. Bottle in dark bottles.
Notes:, Yield 3 quarts. Drinkable immediately. I usually make a half-batch
because it's so darn big.
Home Made Kahlua
4 cups sugar
3 cups water
3/4 cup instant coffee
1 quart 100 proof vodka
2 tbsp. Hershey's chocolate syrup
2 tsp. vanilla
Combine sugar and water in a large pot, bring to a boil, simmer 10
minutes. Put instant coffee in a small saucepan and add just enough
boiling water to dissolve the coffee. Add dissolved coffee to sugar and
water mixture, stir. Add chocolate syrup. Let cool. Add vodka and vanilla.
Good instantly (heh, heaven forbid we should have to wait for the booze!),
no fermenting necessary. Makes 2 1/2 quarts.
Source: http://www.astray.com/recipes/?show=Homemade%20kahlua
Mary in Va
Hi
Here is a Recipe for a muffin mix for one or two for Dineen in Michigan
request in the Oct ! newsletter
Charlotte
All-Purpose Convenience Mix For One Or Two
convenience mix
4-1/2 cups flour
1-1/2 teaspoons salt
1 cup nonfat dry milk
1/3 cup plus 1 tablespoon canola oil
2 tablespoons baking powder
Combine flour, dry milk, baking powder and salt in a large bowl. Stir
together. Mix in oil until the mixture is smooth. Store in airtight
container. Refrigerate and use within a month or put into containers
suitable for freezing and freeze.
Makes 6 cups
Convenience Mix Muffin For One Or Two
2-1/2 cups all-purpose convenience mix for one; or two
1/3 cup sugar
3/4 cup water
1 egg
Combine mix and sugar. Beat egg and add water. Add to dry ingredients.
Stir just enough to mix in dry ingredients. Fill greased muffin tins about
2/3 full and bake at 400 degrees F for about 18 to 20 minutes.
Muffins for One or Two Variations
Raisin Muffins Add 1/2 cup raisins to batter. Date Muffins Add 1/3 cup
chopped dates to batter.
Blueberry Muffins Add 1/2 cup fresh or frozen blueberries to batter.
Pineapple Muffins Add 1/2 cup well-drained, crushed pineapple to
batter.
Hi Nancy and all members,
I recently sent in the recipe for the Italian Wedding Soup. I hope
some of you try it and let me know how you like it.
Now I hope someone can help me out I was just this last weekend in
Delaware close to Rehoboth Beach. We went to a restaurant and had first,
crab cakes shaped into balls just like meatballs. Second a creamy crab
soup. They were wonderful. So, does anyone have a recipe for these two
items and also would I be using the imitation crab. Not sure what was in
these two items, just know they were delicious.
Carolyn in Rochester, New York
In the Sept.
30th newsletter Margo of Boston was telling about how to bake a
moist turkey by putting it in brine. I want to try this for Thanksgiving
this year but I need to know how to make the brine. Can anyone give me the
recipe for the brine? Thank you.
Nad in Mo
Morning Nancy,
In the 10/01 newsletter, Judy
wanted to know where to find won-ton wrappers in the store. I always find
them in the produce section. I was at Wal-mart yesterday an they have them
there also alongside the egg roll wrappers.
Jean in NC
To Doris in Oklahoma City - Thank you for your response regarding brick
cheese and sour towels in the machine. As I go shopping today I will pick
up your remedy. Thank you again.
IG
Spaghetti Pizza
8 ounces spaghetti, cooked and drained
1 egg
1/2 cup milk
1 (16 ounce) jar spaghetti sauce
2 packages sliced pepperoni (or use larger pillow pack)
Other pizza toppings that you like to use
1- 8 ounce package shredded mozzarella cheese
Grease a 9 by 13 inch pan. Mix together spaghetti, egg and milk. Pour
spaghetti mixture into greased dish. Cover with spaghetti sauce. Add
pepperoni, and any other toppings you like and sprinkle with cheese. Bake
at 350 for 30 mins. Sprinkle with Parmesan Cheese if desired. Cut and
serve.
Chelsea #42
Good morning! This is in response to Angie in Ohio's request for a
recipe for Sea Scallops. This is really funny, as I just made dinner two
nights ago w/ Bay Scallops. I am sure my recipe will also work for Sea
Scallops--I think the main difference is the size, with Bay Scallops being
smaller than Sea Scallops. I found this one day while shipping in my local
Publix Supermarket. They do a demonstration daily from 4 - 7 pm on easy
meals. So, the recipe is to be credited to Publix:
Scallops in Creamy Basil Sauce
(Publix Apron Meals)
Scallops
Ingredients:
2 tablespoons olive oil
2 teaspoons basil pesto
1/2 teaspoon roasted garlic
*1 lb sea scallops (thawed, if needed)
1 cup Alfredo sauce
8 ounces angel hair pasta
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on
high for pasta.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place olive oil,
pesto, and garlic in pan. (Pan should sizzle.) Stir in scallops; cook 3–5
minutes, stirring often, or just until they turn milky white (or opaque)
and firm. Be careful not to overcook.
3. Stir in Alfredo sauce. Reduce to low; simmer 2 minutes or until sauce
is thoroughly heated. Remove from heat and let stand until ready to serve.
4. Stir pasta into boiling water. Boil 3 minutes, stirring occasionally,
or until tender.
5. Drain pasta thoroughly. Serve scallops and sauce over pasta.
*I used 1 1/2 pounds of Bay Scallops and a 16 oz jar of prepared Alfredo
Sauce.
I served this with spinach sauted in olive oil and seasoned salt.
Tina
Hey everyone...
I am doing a wedding and need some help ... the bride is insisting
on blue punch, but does NOT want the one with jello in it. Does anyone
have any recipes for a blue punch or a clear one I could add color to? All
of my searches have turned up the jello one. Thanks a bunch!
Lisa (East Texas)
Hi Nancy,
I am fairly new to this site and enjoy it a great deal. Is there some way
to type in a specific food, say soup, for example, and all the soup
recipes come up or do I have to go back and look at each newsletter?
Autumn in Harvest, AL
Comment
There is a search box in each recent newsletter. Just put what you want in
the blank and search for it. Soup would probably be too general and it
would come up with a lot of recipes including recipes using soup. If you
put in Tomato Soup or Chicken Noodle Soup it would bring up specific
recipes posted on the site and in the newsletter.
Nancy Rogers
This is for Judi in the Oct. 1 newsletter:
Wonton wrappers are usually found in the produce case where the
packaged lettuce, etc. is kept. Also, they are found at oriental stores in
the refrigerated case.
Autumn in Harvest, AL
This is a recipe that is quick.
Chicken Fettuccini Alfredo
1-2 boneless chicken breasts
1 can of Chicken broth
1/2 C butter
2 cloves garlic (I use the bottle garlic, already minced and is always in
the refrigerator)
2 C whipping cream
1/8 tsp black pepper
1/2 C Parmesan Cheese
Fettuccini noodles.
Cook the noodles in a large pot of boiling water. While the water and
noodles are boiling, pour the can of broth in a sauce pan and cook the
chicken till done. Cut into bite size pieces.
In a sauce pan, melt butter, add garlic black pepper, whipping cream and
Cheese, mix together. Stir in the chicken.
When noodles are cooked, drain. You can serve the sauce and noodles in
individual serving dishes or mix all together.
Start the water to boil first as the noodles takes the longest to cook.
Kath in Kansas
Hi everyone, I am will having a week off at Thanksgiving (Canada)
and have decided to dedicate some time to more formally organizing all the
recipes I use into some easy type of computer file keeper. What are you
all using and would recommend I look into?
Thanks in advance, I appreciate the sharing of information.
BunnyFace
To BunnyFace:
I use M/S Word for all my recipe files.
I created a master folder then made sub folders.
The master folder was labeled Recipe Main.
Each sub folder is labeled Beef, Pork, Vegetables, Grains, Sweets, etc.
When I find a recipe that is a keeper I simply cut and past to M/S Word
and save to the appropriate folder.
This has worked well for me for many years. I hope that this will help in
your search.
Bill in Eastern NC
Hi there!
Can anyone possibly, please, help me with this recipe? A friend made it
many years ago at my baby shower and served it poured over a spice cake.
She called it Butter Icing. It was her mother-in-law's recipe. There's
also a lady at my church who occasionally makes it--it's her son's
favorite--but both of these women only say you must boil and stir it 'til
it 'cooks down', but can't tell me exactly how long or to what degree on a
thermometer.
I've tried and tried, but either don't cook long enough, so it winds up
sticky, or so long that it turns to sugar.:(
It's a wonderful icing, very delicate, with a taste of caramel, and soon
as you pour it over the cake, will 'fudge', in the same way those boiled
oatmeal fudgy cookies will when dropped onto wax paper.
Here's what I've written down:
Butter Icing
1-1/2 c sugar
1 small can evaporated milk
1/s stick butter or margarine
Mix in saucepan over md heat, stirring constantly, until it starts to
boil. Boil possibly 15-20 minutes--until enough to thicken, yet not turn
to sugar. Remove from heat and cool a short while before icing your cake.
Thank you so much!
Twinklenose
Happy Autumn everyone (although it's not very fallish here in Texas
yet, still in the 90's). Just wanted to respond to Ramona in Mass's
request for large cookies. The following recipe is the only cutout sugar
cookie recipe I make anymore. It's firm enough to make large cookies, but
tender also. I use it to make large hearts at Valentines and large trees
at Christmas. I usually only get 9 cookies when making the large ones, but
about 4 dozen when making regular sized cut outs:
Rolled Nutmeg-Sugar Cookies
3 cups of flour
3/4 teaspoon of soda
1 cup of shortening (I use Crisco but NOT butter flavored)
1 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
2 eggs, beaten
1/4 cup milk
Combine flour, soda, baking powder, and nutmeg. Cut in shortening. Mix
vanilla, eggs, and milk together. Add to dry ingredients. Mix just until
blended. Place in plastic wrap, flatten into disc shape and chill for 2
hours. Roll out half of dough on floured surface, keep other half chilled.
Cut with desired cookie cutters. Bake at 375* on ungreased cookie sheets
for 10 minutes for regular sized cookies, about 12 minutes for larger.
(Just check a couple of minutes early to see how fast they bake in your
oven). Cool on racks, then ice and decorate. The icing I use is in
yesterday's newsletter.
This recipe for Lace Cookies is my all time most requested recipe. I sent
this in many years ago, but thought I'd send it again for the holidays.
This cookie is so good that both my mother and mother-in-law request it
for their birthdays instead of cake!
Lisa's Lace Cookies
1 cup Minute Oats
2 Tablespoons + 1 teaspoon flour
1 cup sugar
1/4 teaspoon salt
1 egg, slightly beaten
1/2 cup margarine, melted (works better than butter)
2 teaspoons vanilla
Combine oats, flour, sugar, and salt; mix well. Stir in remaining
ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum
foil-lined cookie sheets. Bake at 350* for 8-10 minutes or until golden
brown. Cool completely before removing from foil. Tip for removing foil,
pull off by using the edge of a table or counter. Store in airtight
container. Two more tips....the Release Foil by Reynolds Wrap is an
excellent choice, Silpats work, but if you don't have 3 to work with, you
have to wait between batches what with the cool time. And the other tip is
not to make these on a humid day. This is a very crisp cookie. I think
this is the only recipe where I recommend margarine over butter, but the
butter seems to make the cookie oily and almost burnt tasting. I challenge
anyone to just eat one of the cookies. At our house, someone even eats the
crumbs left in the container. :o)
My last recipe is very simple: Payday in a Jar: Just mix regular candy
corn and salted peanuts together. I promise you they taste just like a
Payday bar. During the fall, I keep a jar of this on the counter...it does
double duty as a fall decoration and an easy snack. Try it, you'll love.
Make it a Great Day!
Lisa (East Texas)
For Donna in PA, you will be in my prayers. I also had a brain tumor
(it was a non-malignant acoustic neuroma), which was successfully removed
by surgery three years ago. You are blessed to have such a large family
and their support, which will be help you tremendously during your
recovery. Unfortunately, I did not have any family but a few friends and
God's will have seen me through so far. I wish the very best for you.
Dianne in Houston, TX
Nancy, Just had to respond to the statement you made about some of your
friends thinking you were over protective and spoiled your cats. I
think that is A1 OK as that is what we are supposed to do with our pets if
we really care. And if we do not care we should not have them. I and my
husband had two Siamese and they were with us for over 13 years before we
had to do the part that is so hard and have them put to sleep. We spoiled
them too. My husband was just as guilty as I. We also had a poodle for
almost 16 years who filled us with a lot of love and companionship. after
I lost my husband I got another poodle and had him for over 10 before I
lost him last Feb. I have not replaced him as of yet and I do not like to
think of it as a replacement -but getting another friend. All of the four
legged friends in my household have been spoiled but I would rather just
call it much loved as Siggy and DItto are getting that love too.
Marian in ND
Dear Nancy,
Hi, just had to write and thank whoever gave the hint about putting soap
under the sheets, it works My son is 37 yrs. I live with him due to a
stroke. I half that left me partially paralyzed Anyway to make a long
story short, this afternoon he was setting in the living room and started
screaming with leg and toe cramps, He also has cellulitus. I told him to
get in bed and I put a bar of soap under the sheet, within 5 mins it
stopped. Thank God and thank you Nancy,.
God bless, Martie in OREGON
Hi Nancy,
Thank you so much for this wonderful newsletter. The extra comments and
stories of your contributor "family" add so much to the shared recipes.
Also love the kitty stories. Animals are so amazing. Yesterday we
discovered our Jack Russell Terrier, Ginger, is rubbing off the salve from
a sore on her right ear with her right forepaw, and then licking the paw
because she likes the taste of the salve. LOL I've changed to betadyne
which she thinks tastes yukky.
I'm hoping your group members have some excellent TNT recipes using
cottage cheese or ricotta cheese as the main ingredient. This is one area
where my recipe collection is lacking making Wednesday meals a bit
repetitious.
Leah
Kathi in Va. Thanks for the hint about my critter problem. Will try it,
will try anything.
Boots in VA.
Recent Recalls (Sept 2007)
Topps Beef Recall Expanded
Nissan Recalling 372,250 Pathfinders and Infinity QX4s
(Sept 26)
Dole Recalls Bagged Salad Over E. Coli Fears (Sept 19)
Recent Newsletters
Sep 12
Sept
12 Sep 14
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16 Sep 17
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*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid advertisement.
Messages that pertain to canning and home remedies are no longer
included in the newsletter. Messages that pertain suggestions and
opinions about health issues are not posted as well.
Some messages have been edited to avoid duplicate information that has
been posted in recent newsletters.
Nancy Rogers
