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Hi Nancy and all, I have recently had a problem with my dryer getting
to hot and putting almost permanent wrinkles in some of my slacks and
tops. I am in hope that one our "our family" can tell me how to get these
wrinkles out. I ran them through a water and softener wash and I tried
ironing some of them. The wrinkles remain. Any help would greatly be
appreciated.
Jo Ann
Gumdrop Cake
1 cup gumdrops, chopped
1 cup nuts or dates, chopped
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup milk
Preheat oven to 325 degrees. Dredge gumdrops and nuts with 1/2 cup flour.
Sift remaining flour with baking powder and salt. Cream butter and sugar;
add eggs and vanilla, beating until fluffy. Alternately add dry
ingredients and milk to creamed mixture, beginning and ending with flour.
Beat for 2 minutes at medium speed. Fold in gumdrops and nuts. Pour into
greased loaf pan. Bake 30 minutes. Increase heat to 350 degrees and bake
another 30 minutes or until tested done. Frost with thin icing.
12-16 servings.
grannym IL
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Hi Nancy and all,
Anyone looking for a new bread should try The Prepared Pantry's new
Vegetable Bread. Not only is it the best bread I've ever had, it
makes a very high beautiful loaf and is wonderful for sandwiches.
Joy in Oregon
Comment
I made the
Tomato Basil Bread this weekend and boy was it good. Love the
taste of it for sandwiches too.
Hi Nancy!
I just finished making Dennis and Maryanne Weaver’s
English Muffin bread! Oh my it smelled so good baking! Just took
them out of the pans and wrapped them airtight. We will have one tonight
with our ham and bean soup. Yummy!!!
I made a great chicken dish last night that is a keeper!
This was dinner last night and was very good! I only used 1-1/2 C. chicken
broth and 1/2 C. white wine – chardonnay) Take care Nancy!
Chris in NM
Sour Cream Chicken Paprika
"Paprika lends gentle flavor with a lot of color to chicken and onion
cooked in sour cream."
4 skinless, boneless chicken breast halves
1-1/2 tablespoons vegetable oil
1 cup chopped onion
1 1/2 tablespoons butter
2 tablespoons paprika
1/2 teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream
You can leave breasts whole or cut them up, whatever your preference. In a
large skillet, heat oil over medium-high heat. Add chicken and pan-fry
until cooked through and juices run clear, about 10 minutes. Remove
chicken from skillet and set aside.
Using the same skillet, cook onion in butter until translucent but not
brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken
stock into the pan, and bring all to a boil. Reduce heat to simmer; mix
flour with sour cream until smooth, then whisk into chicken stock. Place
chicken in skillet; simmer until chicken is heated through and sauce has
thickened.
Source: www.allrecipes.com
Hello everyone! I am writing up my Thanksgiving menu this week (so I
can do a "trial run" of new recipes), and am wondering if anyone has a
really good yeast roll recipe that you prepare in your bread
machine? I've never really liked the recipe that came w/ my machine. We
are having so many people for Thanksgiving this year that I am having to
make 2 turkeys, a ham and my mom is making chicken and dressing. So the
less trouble a recipe is, the better! I would appreciate knowing how many
rolls your recipe will make if you know that info. Thanks,
Make it a GREAT day!
Lisa (East Texas)
Comment
Dennis at the Prepared Pantry has the best
Parker House Rolls for the bread machine. I tried them and was
very pleased with them.
Nancy
I would like how to use dry beans.
Judy Z
Hi lady's, I would love to see more recipes for slow cookers.
Something different, I have a niece her husband has to watch his fat in
take, so low fat would be nice, I have some books but most of them have
the same old, over and over again, I know there ladies and gentlemen that
have made different thinks on there own, could you please share.
Marlene of Fl.
Hi Nancy and all Nancylanders,
I have a request for all the great cooks out there. I received two large
grocery bags of potatoes and would like recipes or hints on how to
make recipes with them to freeze. I have already made large amounts of
scalloped potatoes and mashed potatoes and frozen them but still need more
ideas. Thank you in advance to anyone who has TNT ideas.
Dianne in Wisconsin
Pomegranate Cosmopolitan
1 and 1/2 ounce vodka
3/4 ounce triple sec
3/4 ounce pomegranate juice
1 ounce fresh lime juice
Pour all ingredients into a cocktail shaker half-filled with ice cubes.
Shake well, strain into a cocktail glass and serve.
Bette~Indiana
Holiday Punch
2 red apples
2 green granny smith apples
2 oranges
2 lemons
3 limes
2 cups fresh cranberries
1 (32 ounce) bottle orange juice
1 (32 ounce) bottle cranberry juice
1 (2-liter) bottle Sprite
Wash all fruit. Slice apples and citrus into thin round slices with skins
left on. In a punch bowl or pitcher, layer fruit. Add 1/3 orange juice,
1/3 cranberry juice, 1/3 bottle Sprite. Chill for 2 hours, serve with a
fresh fruit garnish. Add remaining juice and Sprite to top off at any
time.
Bette~Indiana
In the 10/17 Newsletter Tona in Bama posted the following recipe:
Easy Potato Dumplings
1 cup instant Potato Buds
1 cup hot water
1/2 teaspoon salt
1 egg
1 cup all-purpose flour
Combine Potato Buds and hot water. Add remaining ingredients in order
given. Mix well. Form into 2-inch fingers or balls with hands. Flour hands
occasionally so dough doesn't stick. Cook in boiling salted water until
they rise to top. Remove dumplings from water with slotted spoon and place
in buttered casserole dish. Sprinkle with bread crumbs and keep layering
melted butter, dumplings and crumbs. Cover with foil and bake at 325 for
5-10 minutes.
Tona in Bama
I tried this recipe during the week and the dumplings were very good. FYI,
the recipe does not specify the number of dumplings but I made 10 2" one
from it.
So today I made chicken soup and used this recipe for dumplings in the
soup, just made small balls instead of the larger ones.
These dumplings were so much tastier than the flour/egg/milk dumplings I
always made for soup.
*~Mary Alyce in WI~*
Quick Coconut Icing
8 ounces cream cheese softened
3/4 teaspoon coconut extract
6 tablespoons heavy cream
5 tablespoons sweetened coconut
2 1/2 to 3 cups sifted powdered sugar or as needed
1 cup sweetened shredded coconut for garnish
In a bowl with a mixer combine first four ingredients. Beat until smooth.
Beat in sugar until smooth. Add more sugar if the icing is to soft. Spread
icing on cake and then sprinkle with coconut. Makes 2 cups.
Tona in Bama
I got the recipe program Cookbook Wizard for Windows this
weekend. Had hopes to move recipes from other programs into it. The
program states it imports recipes from other program but can't get the
hang of it. Can someone help me with this?
Sue
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name of recipe and number of servings. Remember to include your name
within the message as well.
Two more recipes using candy for Kim in Canada:
Chocolate Treasure Puffs
1 can (8 oz) refrigerated crescent roll dough
2 Three Musketeers bars, cut into 8 pieces
1/4 cup butter, melted
Preheat oven to 375 degrees. Separate crescent roll dough into 8
triangles. Place a piece of candy on each triangle and roll up jelly roll
style, pinching ends of dough tightly to seal. Dip each roll-up in melted
butter. Place, buttered side up, in muffin cups. bake 10 minutes or until
golden. Remove from pan; cool on wire rack. Serve slightly warm.
Chocolate Velvet Pie
1 baked and cooled pie shell or graham cracker crust
4 Three Musketeers bars
2 envelopes unflavored gelatin
3/4 cup cold water
1 qt vanilla ice cream
1 tbsp grated orange rind
Cut candy into small pieces. Combine gelatin with cold water in a large
saucepan. Let soften 5 minutes. Add candy. Heat slowly over very low heat;
stirring constantly until candy melts and gelatin dissolves. remove from
heat. Stir in ice cream and orange rind until ice cream melts. Place
mixture over bowl partially filled with ice and water. Stir occasionally
until mixture thickens. Pour into prepared crust. Chill 3 hours or until
firm. garnish with puffs of whipped cream and candied orange peel, if
desired.
If you have fun-size candy, these recipes will require a little math.
Unfortunately, I don't know how many ounces a standard candy bar weighs
now. It was about 2.28 oz when these recipes were developed. If you don't
like orange rind, leave it out.
grannym IL
Linda in Upstate NY sent in a recipe for Sauerkraut Salad, it
said to use 1 cup salad oil, could you use olive oil or did you mean salad
dressing. Also how much does this make.
thanks, Sally in Pa
Hi Sue in Florida . . .A great site for breakfast recipes is
www.MrBreakfast.com They have a
Super Index to Shortcuts to Big Breakfasts which include egg dishes,
waffles and pancakes plus a lot of other breakfast ideas for larger
groups. There are also sections for regular sized families. It's a great
site for all of us. Happy to share it with you all.
Susana in Louisiana
Dear Nancy,
I agree with Grandma Teeters in Tifton, if we miss the newsletter for a
couple of days or so, I'm sure everyone will understand, stop pushing
yourself and take care of you. We all enjoy the newsletter very much and
we want you to stay happy and healthy. I'll be keeping you in my prayers.
Sally in Pa
Thanks to gramaj for the Ajvar recipe it really looks very close to the
one I need. Thanks also to Leah for the Eggplant Pepper Recipe, will try
it very soon.
Thanks to Nancy for making this great Newsletter available to all of
us. I have two dogs, and a cat. The largest dog was raised with the cat
and acts like a cat.
Bill in Eastern NC
Comment
Siggy acts like a dog. When I got him didn't know anything about cats,
only dogs. Taught him to fetch, walk with a leash, and later he became a
certified service animal. I trained him to bring me my cell phone if I
fell. No one told me anything about cats before I got him. Just treated
him like a dog and he responded like a dog.
Nancy Rogers
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name of recipe and number of servings. Remember to include your name
within the message as well.
Chicken Divine
8 chicken breasts (skin and bone removed - may be halved)
8 slices bacon (need 16, if breasts are halved)
1 pkg. chipped dried beef
1 can undiluted mushroom soup
1/2 pt. sour cream
Preheat oven to 350 degrees. Wrap each chicken breast with a piece of
bacon. Cover bottom of a flat, greased baking dish (approximately 9x13)
with the dried beef. Arrange chicken breasts on chipped beef. Mix soup and
sour cream together and pour over chicken. Bake uncovered for 25-30
minutes. (although, I always cover with foil)
Tona in Bama
Can you please give me Toma in Bama wed site. I am new to this and do
not know how to use the URL.
ME
Either click on this link or copy the link into your browser and it goes
to her message board. Her board has lots and lots of recipes.
http://groups.yahoo.com/group/cookin_with_haggermaker/
Sausage and Peppers for Penny in Canada from Penny in Wisconsin These
are the two recipes we use. We use these for sandwiches but you could put
over Penne Pasta. Enjoy.
Sausage & Peppers for a Crowd
16 Links sweet Italian Sausages cut in 3rd's
8 cloves garlic, peeled & chopped
1 pound mushrooms sliced
3 large yellow onions, cut into 1 inch wedges (about 5 cups)
6 pickled cherry peppers, stemmed and seeded
2 medium yellow and 2 red bell peppers cut into 1-inch strips (about 6
cups)
Using 2 fry pans; brown sausages; add garlic; remove sausages & garlic.
Brown onions, mushrooms, and peppers.
Add more oil if necessary.
Bake uncovered at 400º for 25 minutes.
Italian Sausage and Peppers Sandwich
6 or 8 Italian sausage (hot or sweet)
2 loves French baguette bread
3 bell peppers
2 onions
4 Tbsp. olive oil
1 clove garlic
Peel and cut onions into 1/4-inch strips. Clean out seeds and slice bell
peppers in 1/4-inch strips. Put oil in bottom of 10-inch fry pan. Chop
garlic and brown in oil. Layer onions first; then bell peppers. Place
sausage on top and cover pan. Leave at moderate heat for approximately 1/2
hour. Check to see that onions and peppers have softened. Cook until most
of water has evaporated and onions have browned. Toss slightly before
serving to circulate juices. Serve with French Break, sliced large enough
for sandwiches.
I recently visited an Italian eatery in Gatlinburg, TN and had the best
garlic parmesan rolls I have ever had. I inquired about the recipe, but it is a
"family secret". I even tried writing them after i got home, but again, did not
get the recipe. The rolls are served in a basket and are dripping with a butter
or olive oil and herb, spices and a combo of cheeses (parmesan, Romano). Would
any of the Nancylanders out there have a similar recipe they would like to
share.
thank you, Pam in Indiana
Tona
Thank you for the help with my salad.
Kay, Melanie, Patty, Thank you for the peanut butter fudge recipes,
saved all of them and going to do all for my Christmas gifts this year.
Thank you, Boots in Va.
Hi Nancy, I have been all over the internet, finally am able to get
your newsletter again. I have missed it. I save it for last when I open my
mail. I print off your comments about your mischievous "furry kids". We
are "cat people" and enjoy all stories about cat escapades. This is in
reply to Sue in Oct. 20, letter. I have kept gravy etc. warm in my
crockpot for extended time. You might have to thin gravy a bit before
serving. (I never had to). I made several dozen sausage rolls took those
in my deep electric fry pan and a crock pot full if gravy for a potluck at
work. I set the crockpot in a box to keep it stable.
Margaret, Tulsa
Nancy take extra care of your self and the kitties!!!!!
for Boots in VA regarding the Reeses Peanut Butter chips in
candy yes yes yes can definitely use them I make fudge every Christmas . I
use the marshmallow creme fudge recipe on the back of the marshmallow
creme jar (Kraft has the recipe) but can use any brand of the creme, and
instead of using the chocolate chips, i substitute the bag of Reeses chips
and is wonderful. My sons favorite is I make one batch of the chocolate
fudge, let it set till firm and then make another batch using the peanut
butter chips and spread over the chocolate layer and let set. MMM tastes
like Reeses and is oh so good. Good luck and can email me if needed for
further help.
Sharon
CardFountain Greetings ( new talking cards! )
The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.
Ecards- for more information.
Nancy
Tried to log on to the Robinhood flour site and it said it was for
Canadians only. Is there a site for Americans?
Carolyn, Syracuse
Comment
I am sorry you are having problems with the link. I did check the site to
see if it works before I post the links. Both links work. I didn't log on
just looked at the recipes. Their newsletter is for only people living in
Canada but anyone can look at the recipes.
Nancy Rogers
RE: Crockpot Cajun Pecans
I made these pecans yesterday afternoon and give them two thumbs up. I
forgot to turn the temp to low after 15 minutes and left them on high but
with the lid off the crockpot, I'm not sure they would have been roasted
enough on low. I also doubled the amount of cayenne pepper since we like
spicy foods. ~~Tona
Crockpot Cajun Pecans
1 lb. pecan halves
4 tbs butter, melted
1 tsp chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Combine all in a crockpot. Cover and cook on high for 15 minutes. Take
cover off and turn on low, for two hours. Transfer to a baking sheet and
let cool. Pack in gift jars for holiday giving.
Tona in Bama
This is a question for Karen in KY- so Glad you posted the
copycat/clone recipe for Ryan's Bean Salad. I had that last week and
wondered if I could make it from memory (NOT). Where do you find the Pink
beans?? I don't think I've ever seen them in our stores. This is a really
good tasting salad.
Sue in Fl
Good Afternoon Nancy and fellow members of this great group. I have
been noticing our group is slipping on the
Top 100 Recipe Sites. I think this affects Nancy's
income (correct me if I am wrong please). I always visit the site daily
even if we don't have a newsletter that day (use a back up copy of our
newsletter- saved for this purpose). This indicates how much I enjoy this
site Nancy and group. I just want to add a comment for Sue in FL. She can
rent equipment from a rental store to keep her eggs warm.
Lynn in LV, NV
Comment
It doesn't directly affect my income although does make me feel good to be
on the top though, LOL. What affects my income is the number of people who
visit my sites and other things. I have been working very hard since the
sale to get my number of visitors up from what it has been. I have been
adding pages to my other sites to increase the number of pages to visit.
My database of recipes on other sites works but no longer works on this
site. This is why abbys-kitchen.com and annies-country-store.com has new
recipes and this one doesn't.
I did not sell my site Annies-Country-Store.com. I can not add recipes
that are on the sites I sold but have added different recipes. Today I
added turkey meatball and meatloaf recipes. Tomorrow I hope to get the
venison page formatted and online.
Nancy Rogers
Recommended Recipes
Turkey Recipes (Including ground turkey recipes) (new page)
Dumpling Recipes (new page)
2
Ingredient Fudge and Variations
Face Paint Recipes
Halloween Recipes (updated)
Apple
Recipes (new page)
Pumpkin
Recipes (updated)
Nut Bread
3 c. Bisquick
1/2 c. sugar
1 egg
1 1/4 c. milk
1 1/2 c. chopped walnuts
Oven at 350 degrees. Mix first 4 ingredients; beat 1/2 minute. Stir in
nuts. Turn into greased loaf pan. Bake 45-50 minutes.
Tona in Bama
Yellow rice casserole
1 (5 oz.) package yellow rice
1 (12 oz.) can Mexicorn, drained
1 medium onion, chopped
1 (8 oz.) can tiny English peas, drained
1 (2 oz.) jar diced pimiento, drained
1 (10 3/4 oz.) can undiluted cream of chicken soup
1 (8 oz.) carton sour cream
1/2 stick melted margarine or butter
1 (8 oz.) can water chestnuts, drained & sliced
1 cup (4 oz.) grated sharp cheddar cheese
Cook yellow rice according to package directions. Blend soup, sour cream
and melted margarine or butter. Combine all ingredients except grated
cheese. Pour into a 9x13-inch baking dish and bake in a 350 degree oven 25
minutes or until mixture is hot throughout. Top with grated cheese and
return to oven 5 more minutes or until cheese is melted. Different and
delicious!
Tona in Bama
KIDS CRAZY CAKE
1-1/2 c. flour
3 tbsp. cocoa
1/2 tsp. salt
6 tbsp. cooking oil
1 c. cold water
1 c. sugar
1 1/2 tsp. baking soda
1 tsp. vanilla
1 tbsp. vinegar
Sift flour, sugar, cocoa, baking soda and salt directly into 8 inch square
cake pan. Make 3 holes in the dry ingredients. In first hole, pour
vanilla. Into another, pour cooking oil. In the last, pour vinegar. Pour 1
cup cold water over all and beat with a fork until smooth. Bake at 350
degrees for 25 to 30 minutes.
Children like this and Mom will too because it is quick and easy with
little preparation which means less to wash. They also think the name is
appropriate because it seems "Crazy" to put oil and vinegar into a cake.
Tona in Bama
I have one more request for a recipe for the upcoming wedding shower I
am giving...I need a recipe for baked (not instant or uncooked) mini
cheesecakes. I want them to be regular muffin sized, not the mini
muffin kind where you use one vanilla wafer for the crust. I already have
the crust recipe I want to use, now I just need a really great filling for
a plain cheesecake. Anyone have a great one they could share? Thanks,
Make it a GREAT day!
Lisa (East Texas)
Shepard's Pie
1 lb. ground beef
1 lg. onion, chopped
Salt and pepper
1 can cream style corn or any vegetables
Mashed potatoes
Sauté ground beef and onion until meat is browned. Drain off fat and
season with salt and pepper to your taste. Spoon meat mixture into bottom
of lightly greased 1 quart casserole spread corn over meat. Add mashed
potatoes over corn. Bake at 375 degrees about 25 minutes. Place under
broiler for 2 to 3 minutes if top isn't browned.
Tona in Bama
Hello Nancy,
I am looking for a recipe. My Mom talks about eating Baby Ruth Cookies
when she was a little girl. Can anyone help me with this recipe?
Thanks, Stacy O, in Dallas
Carolina Pulled Pork Barbecue
1 tablespoon canola oil
2 tablespoons molasses
1 pork butt (4 to 6 pounds), cut into 6 equal pieces in a bowl
2 tablespoons salt
2 tablespoons brown sugar
1 tablespoon dark chili powder
½ teaspoon ground coriander
1 tablespoon ground pepper
2 tablespoons fresh thyme leaves chopped fine
This rub will help you mimic smoke in your home oven, but if you can, cook
slowly over wood (hickory is preferred) at 180 to 200 degrees [F]. Combine
canola oil with molasses and coat the pork, then rub with the dry spices.
Roast on a rack at 275 to 300 degrees [F] until tender, around 2 to 2-1/2
hours. Check periodically with a fork until the meat is tender enough to
shred or pull. Let stand for 15 minutes before shredding. Note: Meat
should be cooked with all of the fat on it. Remove any excess fat before
chopping or shredding.
Carolina Barbecue Sauce:
1 tablespoon oil
1 onion, chopped
2 cloves garlic, sliced
1 pint white or apple cider vinegar
1/2 cup brown sugar (this is purely optional)
1 tablespoon Worcestershire
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
1/2 teaspoon cayenne
1-1/2 teaspoons hot sauce (this should be adjusted to taste)
1/2 tablespoon salt
1 cup of ketchup
In oil, sauté onions until transparent. Add garlic and cook for three to
four minutes. Add vinegar. Add all ingredients except ketchup, bring to a
simmer and make sure the sugar is dissolved. Stir in ketchup and cool.
Coat meat with the sauce and serve with a sweet, creamy cole slaw.
FYI...Cilantro
Choose leaves with a bright, even color and no sign of wilting. Cilantro
may be stored for up to 1 week in a plastic bag in the refrigerator. Or
place the bunch, stems down, in a glass of water and cover with a plastic
bag, securing the bag to the glass with a rubber band. Refrigerate,
changing water every 2 or 3 days. Just before using cilantro, wash and pat
dry with paper towels. Both the leaves and relatively tender stems can be
used in fresh or cooked dishes.
Tona in Bama
Baked Yellow Perch
Cooking spray
2 TB bread crumbs (Italian style optional)
1 tsp parsley
1 -1/2 cup parmesan cheese
1/2 stick of butter
1 lb fish fillets
Preheat oven at 450ºF. Grease the bottom of a baking pan with cooking
spray. Melt butter in a small bowl. Mix bread crumbs, parsley, and
parmesan cheese in a small mixing bowl. Brush the melted butter onto the
entire surface of the fillets, and then place them into the pan. Sprinkle
topping mixture evenly over the fillets. Bake the fillets for 12 -15
minutes, until the fish is flaky when tested with a fork.
Scalloped Tomatoes and Zucchini
3 sm. zucchini, sliced about 1/4 inch thick
1 med. onion, thinly sliced
4 tomatoes (another for garnish)
1 c. croutons
1 tsp. salt & pepper to taste
1/2 to 1 c. Cheddar cheese, shredded
In 1 1/2 quart casserole layer half of the cheese and all other
ingredients, season and repeat layer. Cover. Bake and then add rest of the
cheese and bake with cheese on.
Linda in NM
Onion Butter Rolls
1 pk Active Dry Yeast
1-1/4 c Warm Water
2 tb Shortening, softened
2 ts Salt
2 tb Sugar
2 tb Minced Onion
3 c Flour
Dissolve yeast in warm water. Add shortening, salt, sugar, onion and half
of the flour. Beat 2 minutes on medium speed, scraping sides. Add the
remaining flour and blend with a spoon until smooth. Cover and let rise
until double, about 30 minutes. Stir down and spoon evenly into greased
muffin tins, full. Let rise until double, about 40 minutes. Bake in a
preheated 375 for 20-25 minutes. Brush with butter. Makes 9-12 rolls.
Tona in Bama
Orange-Glazed Chicken
Makes: 4 servings
4 boneless skinless chicken breast halves (1-1/4 lb.)
1/4 cup orange marmalade, divided (can substitute apricot preserves)
1 envelope SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1/4 cup KRAFT Zesty Italian Dressing
6 cups baby spinach leaves
2 medium oranges, cut into thin slices
Preheat oven to 400. Spread chicken breasts with 2 Tbsp. of the marmalade.
Empty coating mix into shallow dish. Add chicken; turn to evenly coat both
sides.
Place chicken in 13x9-inch baking dish. Bake 25 min. or until chicken is
cooked through. MIX dressing with remaining 2 Tbsp. marmalade. Add to
spinach; toss to coat. Place 1 chicken breast, sliced on top of each plate
and add orange slices, if desired.
Nutrition (per serving)
Calories 370 Total fat 9g Saturated fat 2g Cholesterol 85mg Sodium 830mg
Carbohydrate 38g Dietary fiber 4g Sugars 15g Protein 34g
Source: Kraft foods
Tona in Bama
Miracle Chicken Skillet
Makes: 4 servings
1/4 cup MIRACLE WHIP Dressing
1-1/2 cups MINUTE White Rice, uncooked
1-1/2 cups chicken broth
1 Tbsp. chili powder
4 small boneless skinless chicken breast halves (1 lb.)
1 tomato, chopped
1/2 cup KRAFT Shredded Cheddar Cheese
MIX dressing, rice, broth and chili powder in large skillet. Top with
chicken. BRING to boil; cover. Reduce heat to low; simmer 25 min. TOP with
remaining ingredients. Cook an additional 10 min. or until chicken is
cooked through (170°F).
Source: Kraft Foods
Tona in Bama
Quick Fudge
1/2 cup cocoa
1 pound box confectioners sugar
6 tablespoons butter
1/4 cup milk
pinch of salt
1 cup nuts
1 tablespoon vanilla
Put all ingredients except nuts and vanilla in a double boiler. Cook over
low heat until everything is melted. Add nuts and vanilla. Pour mixture in
to lightly greased 9 by 13 inch pan. Cool and cut in to squares.
Source
Cotton Country Cooking
Tona in Bama
*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
