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For Pam In Indiana. Pam, I just sent in a recipe for Kristi's Yeast
Roll recipe. If you use that recipe, you can make great Parmesan and
Garlic. I make this all the time using Kristi's recipe as a base for the
dough and we just love the results. Its simple and easy.
Italian Roll Recipe
1/2 cup of grated fresh parmesan cheese or dried cheese
1/2 cup of grated fresh Romano cheese or dried cheese
2 TB dried granulated garlic
1 TB olive oil
1/2 cup butter (1 stick)
2 TB dried parsley (optional)
Optional: 1/4 cup butter for after the rolls have baked.
After you have formed the dough into small balls the size of walnuts,
using a 13x9 pan (this makes 2 pans), place your dough into the pan and
sprinkle with cheeses and spices. Let the dough rise for 1 1/2 hours
covered with a kitchen towel in a warm place. Preheat your oven to 350
degrees. After the dough has risen, melt the butter with the olive oil in
a microwave, stir and pour directly over the rolls in both pans evenly.
Bake for 30 minutes or until golden brown. If you want a buttery roll,
pour the extra melted butter over the top at this point and then sprinkle
with the dried parsley for color and serve.
I cover and freeze the second pan to use with another meal. One pan makes
about 16-20 rolls.
Andee In Los Angeles
I have been trying to think of ways we can help Nancy build up
more people to come to her newsletter and site. Last night I came up
with what I think is a win-win for all our family of members. If
each of us would click on
Refer a Friend button and send it to 5-10 of our friends by email
they might visit the site and join the newsletter. The more family
of members on the site the more yummy TNT recipes.
I personalized my Refer a Friend
to say it was a recipe exchange newsletter that is sent out each day and I
loved it. I also posted names of several recipes included on the
newsletter. In my opinion, it would be a win-win situation for
both our friends an our family of friends. The more that joined the more
TNT recipes for all of us. The more friends that took the newsletter the
more TNT recipes for all of us! Being the recipe-a-holic I am I
already have enough recipes collected to last 400 years but am ready to
collect more TNT recipes, LOL.
Jean
I am new to cooking and don't know how to cook much. I can warm
things up in a microwave but would like to try some new recipes. My all
time favorite is egg custard and flan. Does anyone have some easy
detailed EASY recipes for egg custard and flan?
Thanks, Janie in Frankfort, KY
Ditto has just pushed my roll around chair in the kitchen closer to the
counter. He is trying to check out what smells so good in my
kitchen. He has his nose in the air sniffing the
California Raisin Bread baking in the bread maker. Nothing smells
as good as fresh bread baking in the kitchen. The mixes from Prepared
Kitchen are so easy to fix. For the raisin bread just put in 3
tablespoons of butter, 1 cup water (80 degrees) and the mix. Turns
out perfect every time. Hot bread with a little Philadelphia Cream
Cheese with Cinnamon makes a great Sunday night supper for me.
Nancy Rogers
I went to some of the links mentioned in yesterday's newsletter. Wow
what a choice of Halloween treats for my children's classroom. My kids
volunteer me for a room mother each year. I also went to the page on
turkey recipes. There always seem to be recipes for leftover turkey but
never many that used ground turkey. Was impressed with the selection of
recipes.
Lisa
Turkey Recipes (Including ground turkey recipes) (new page)
Dumpling Recipes
2
Ingredient Fudge and Variations
Face Paint Recipes
Halloween Recipes
Apple
Recipes
Pumpkin
Recipes
A favorite Crockpot recipe at our house is a beef with gravy.
Beef and Gravy.
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. env. instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef
Combine above and cook in crockpot on low 6-8 hours (can be thickened with
1 tablespoon flour and water mixture for thicker gravy). Serve over rice
or egg noodles or elbow macaroni. Serves 4. Preparation time 5 minutes.
Cooking noodles 20 minutes. (I add a little extra liquid to make sure it
doesn't get dry while I am gone to work.
My family loves this potato recipe as well for the crockpot. It is quite
possible that my family would not eat as well as they do without my
crockpot.
Crockpot Potatoes.
1 can cream of mushroom soup and 1 soup can of water
Dash of garlic powder
Salt & pepper to taste
16 oz. jar Cheez Whiz
2 lb. bag Southern style hash browns
1/2 stick (1/4 c.) butter or margarine
Mix in crock pot and cook on low for 6-8 hours or high for 3-4 hours.
Note: Because of cheese and soups, you probably can eliminate putting any
salt in this recipe.
King Ranch Crockpot Chicken
3-4 c. cooked, diced chicken
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbsp. quick cooking tapioca
4 c. grated Cheddar cheese
In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to
3 tortillas into pieces and line the bottom of a 5 quart crockpot. Add 1/3
of the chicken mixture; top with 1/3 of the onion and cheese. Repeat
layers of tortillas, chicken mixture, onion and cheese two more times.
Cover; cook on low for 6-8 hours or on high for 3 hours.
Sweet and Sour Crockpot Chicken
1/2 c. finely chopped pepper
1/2 c. finely chopped onion
3 chicken breasts
1 (10 oz.) jar sweet-sour sauce
1 (15 1/4 oz.) can pineapple chunks,
drained
3 tbsp. cornstarch
3 tbsp. cold water
Hot cooked rice
Place pepper and onion in pot. Top with chicken breasts. Pour sweet-sour
sauce and pineapple chunks over all. Cover. Cook on low 7-8 hours (or high
3 1/2-4 hours). Remove chicken; keep warm. Blend cornstarch and water.
Stir in juices. Cover. Cook on high 10-15 minutes until thickened. Serve
over hot rice.
CLICK HERE
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name of recipe and number of servings. Remember to include your name
within the message as well.
Nancy,
Hope you are getting more sleep! I need help with a craft project. I have
several new metal cookie cutters. I would like to "age" these so that they
look primitive to go with a Santa I am working on for her. I am including
some of my grandmother's and my mother's cookie cutters that I used
when I was a little girl as well as some plastic ones that my daughter
used when she was young. I am including a Care Bear cook book she used
when she was young as well as a family cookie jar filled with cookie
cutters.
I have been working on a family cookbook complete with memories for her
for several years. I appreciate any help that I can get from the "recipe
family" on aging metal objects. I have tried using burnt umber paint but
it just streaks. I know there must be something that will do the trick and
have no doubt that this group has the answer!
Thanks. Cathy
This recipe is for Lisa in East Texas. Lisa, this is a great bread
maker Yeast Roll recipe that was shared with me by Christi from Ward, AR
who is Cook at a Day Care center. It makes a full sheet pan of rolls that
bake perfectly every time. I have made this recipe for the last few years
and just love it. You won't need to serve butter with it as you butter the
rolls immediately after they come out of the oven which means one less
item on that holiday dinner table. This recipe makes approximately 30-36
rolls. . I hope you'll try it.
Andee In Los Angeles
Christi's Yeast Roll Recipe
1 cup of warm water
1 TB yeast
3 TB butter
1 egg
2 TB sugar
1-1/2 tsp salt
1/3 cup of powdered milk
3 1/2 cups flour
You'll need 1/4-1/2 cup of melted butter after the rolls have finished
baking for the tops of the rolls.
I use the "dough" cycle on my bread maker and just add all of the
ingredients, adding the water and yeast first. After the bread maker
completes its cycle, take the dough out and form smooth balls the size of
walnuts or about 2 inches in diameter. If you want larger rolls, make
larger balls. Place the balls on a large sheet pan covered in aluminum and
cover with a kitchen towel. Let rise in a warm place for at least an hour
or more until your dough has almost doubled in size. Pre-heat your oven to
350 degrees and bake until the rolls are golden brown. As soon as the
rolls have browned, use a pastry brush to paint melted butter over the
tops. The rolls can now be separated or covered in aluminum to serve.
These can be kept covered in aluminum and heated right before serving
time. Enjoy!
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name of recipe and number of servings. Remember to include your name
within the message as well.
This is a Mr. Food recipe for dinner rolls that taste like they were
made from yeast dough. They couldn't be easier.
Quick Rolls
2 cups self-rising flour
1 cup whole milk (do not substitute)
1/4 cup mayonnaise
1 tbsp sugar
Preheat oven to 450 degrees. In a large bowl, stir together all
ingredients to form soft dough. Spoon into well-greased
12-cup muffin pan, distributing evenly. Bake 10-12 minutes, until golden
brown.
grannym IL
Small Batch Halloween Monster Cookies
1 large egg
1/3 cup brown sugar, packed
1/3 cup granulated sugar
1/2 ts. good quality vanilla extract
1/2 ts. baking soda
1/4 ts. teaspoon salt
2 1/2 tb. unsalted butter, softened
1/2 cup creamy peanut butter
1 1/2 cups quick cooking oats
2 tb. flour
1/3 cup chocolate chips
1/2 cup Halloween M&M’s (use more or less to taste)
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper
or non-stick foil. I suppose you can use non-stick cookie sheets as well
(haven’t tried that yet).
In a mixing bowl, beat the egg, both sugars, vanilla, baking soda and
salt. Stir in softened butter and peanut butter, followed by oats and
flour. Stir in other ingredients.
Let dough rest for 30 minutes (if you have a very hot kitchen or its just
hot/summer ok to put in fridge for 30 minutes).
Using a 1/4 cup measure, scoop up dough and shape into balls. Press the
balls slightly to form discs and place 4 to a cookie sheet. Bake one sheet
at a time for 12 minutes. Cool on cookie sheet for 2 minutes, them move to
a rack to cool.
Makes 8 cookies
Dawn - cape cod, ma
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Hello Nancy & Gang,
Hope all is well with everyone. Thanks to Dorothy in WA for the egg/spring
roll information-I have some really great recipes that use these and
wanted to be sure I had the right ingredients.
To Stacy O in Dallas--here is my recipe, it is fairly old, so I hope this
is what you are looking for. It is on my "To Make" list for the holidays,
but my aunt has made them for a while with good success.
Baby Ruth Cookies
1-1/4 c all purpose flour
1/2 t baking soda
1/2 t salt
1/2 c butter (she does not use margarine)
3/4 c sugar
1 egg
1/2 t vanilla flavoring
1 Baby Ruth bar-chopped
Mix flour, soda, and salt together in a small bowl. In a mixing bowl,
cream butter and sugar until fluffy. Stir in the chopped candy bar and dry
ingredients until well blended. Chill 30 minutes. Drop by half
teaspoonfuls onto a greased baking sheet. Bake 350* for 10-12 minutes.
Mimi in AL ^..^
==
Judy of Alaska sent in the same or a very similar recipe. She added this
information about it.
Stacy O., in Dallas was asking for a recipe for Baby Ruth Cookies, that
her mother made as a child (September 20 issue) and I did find the
original recipe I use to make when my children were growing up, so I hope
this is the one she was looking for? Just to show you how old the recipe
is, it calls for two 5 cent candy bars! I think they are around 60 cents a
bar now? I had trouble with them sticking to the cookie sheets, so be sure
and grease the pans well, or maybe use parchment paper, and remove cookies
to wire racks while still warm? I remember they were VERY tasty!
===
HD sent in the same recipe and had this information about it.
Hi Nancy - Stacy O in Dallas, requested in the October 20, Newsletter, a
recipe for Baby Ruth Cookies for her Mother! I found this recipe in the
Reminisce, March/April 1998 magazine years ago. It stated that the
original recipe printed on the candy wrapper called for 5-cent Baby Ruth
candy bars...that's been a while back hasn't it! I've made these cookies
many times and they are one of my favorite cookies. Hope your Mother will
enjoy them also. Mona in Kansas
Hi--love this site!! I went to the Top 100 recipe sites to vote--but
HOW?? couldn't figure it out but would love to gove my vote!!
Gramhoney(Karen)
Comment just click on the link below and it is a vote for Nancy's Kitchen.
I think the counter starts over each Saturday or Sunday. The link is on
the sidebar of the newsletter as well.
Top 100 Recipe Sites
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
Hi Nancy and all.
To Lisa (East Texas) have you tried the Philadelphia ready made cheese
cake filling found in the dairy case in your grocery store? It is
fantastic! All you have to do is put it in your shell. A great time saver.
Barb/De
I am looking for the recipe for homemade apple pie filling which
was posted in the newsletter recently. I tried the search box but couldn't
find what I was looking for. Can anyone give me the date it was in?
Thanks in advance, Fran in Ottawa
Dawn’s Quick & Easy White Pizza
1 (12 inch) pre-made pizza crust, thin type
4 tablespoons unsalted butter, softened
Drizzle of extra virgin olive oil
1-2 tablespoons mayonnaise
1 clove garlic, mashed, or 1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon oregano
3 tablespoons grated Parmesan cheese
2 cups shredded “Pizza Blend” or “Italian Blend” cheese or provolone
Note: you can add toppings if you like (we’ve done sundried tomatoes,
black olives, thinly sliced red onion, cooked/chopped bacon and even onion
jam is very tasty on this; add what you like crave or want to experiment
with)
Preheat oven to heat given on prepared pizza crust directions.
In a small bowl, stir together butter, mayonnaise, garlic, basil, oregano
and Parmesan cheese. Spread the butter mixture across the pizza crust.
Then every so lightly drizzle some extra virgin olive oil then sprinkle
the shredded Pizza Blend cheese over the pizza.
Reduce oven heat to 425 degrees or as instructed on pizza crust wrapper. I
usually bake my pizza right on the oven rack so it comes out crispy, but
you can use a stone or cookie sheet.
Bake for 8-10 minutes or until cheese is hot and bubbly. It does cook
quick so keep a close eye.
Serves: 4 to 8, (4 in mine)
Dawn - cape cod, ma
Good Morning Nancy,
Hope you have a blessed day. My prayers are with you, and please know that
your endeavors are greatly appreciated by more of us than you can possibly
imagine.
This is for JoAn and her wrinkled garments.
This happened to me a couple of times and I thought I had lost the items
forever. I found that if I wet a wash cloth and wrung the water out,
leaving just enough to feel wet, placed it over the fabric and put the
iron (set at a temperature used for regular clothing) on the wash cloth
for a couple of seconds, it would steam the wrinkles out, and BINGO I had
my favorites back. Hope it works for JoAn.
Scooch
Good morning all. This is for Marlene in FL that wanted different
Crockpot recipes. I appreciate having the Crockpot for those busy days but
she is right, everything is the same old, same old. So, Marlene here is
one of my favorite Crockpot recipes that I use all the time and I believe
I got it from this newsletter awhile back. Enjoy!
Fran in FL
Crockpot Turkey Breast
2 – 3 1/2 lb. frozen turkey breast (not thawed )
1/2 cup orange juice
1/2 cup water
1 tsp crushed dried rosemany
½ tsp dried thyme
1/8 cup sugar (I used one pkg of Spenda)
Place frozen turkey breast in slow cooker. Pour remaining ingredients on
top. Cover and cook on low for 8 hours.
Note: I have mixed Cranberry Juice with the Orange for a different taste.
Also, white wine instead of the water. This is so moist and delicious!
Good morning Nancy and “family”!
I have a question for all you good cooks out there! I was born and raised
in NW Ohio. Two of my Aunts lived on farms and one had a butcher shop. She
made the best ham loaf ever and I can’t find her recipe! Can anyone help?
I want to make it for my hubby, who has never had it before! Thanks in
advance for all your help!
Chris in NM
This is for Merry M in MN regarding the book 'Deceptively Delicious'
that was on Oprah. My friend just bought it and having the recipes just
isn't enough for me. I am going to go out and get it on my hubby's payday.
Not only does she have recipes, she has tons of ideas and she goes through
step by step how to puree the veggies. Plus she has pictures of each
recipe that has been prepared. It is a very nice book and well worth the
$25. I plan on using a Border's coupon when I get it too!
Sarah Bell
Linda Boyles -- to answer part of you question, Splenda does make brown
sugar, when my family uses it no one knows the difference
Whenever I am out of brown sugar, I use white sugar and add about 1 1/2
tsp. of molasses to 1 cup of white sugar. Use more molasses if you want
darker brown sugar. Seems to me it would work with Splenda too.
Love this newsletter. Thanks Nancy
AK from CA
Hello Everyone in Nancyland. This recipe was in our local paper this
week. I thought everyone would enjoy it.
Tomato Snow Cones
5 cherry tomato
5tsps of lowfat cottage cheese
Rainbow sprinkles
Cut the tomatoes in half and scoop out the insides
place the tomatoes on a plateand fill each with a 1/2 tsp. of cottage
cheese
Sprinkle with rainbow sprinkles and serve.
Thise serves Two
Enjoy Roberts wife in Ohio
This is a crock pot recipe for Marlene (FL), 10/20, which is very
similar to the Chicken Divine recipe submitted by Tona.
This was a favorite recipe when my son was in school and I insisted he eat
protein for breakfast because I could put
it in the crock pot at night and it would be ready for breakfast. (I
cut the ingredients and did one breast at a time)
Continental Chicken (Serves 6-8)
6-8 chicken breasts, boned
6-8 slices of bacon
1 pkg dried beef
1 10 oz. can condensed cream of mushroom soup
1/4 c. sour cream mixed w/ 1/4 c. flour
Arrange dried beef on bottom of greased crock-pot. Wrap each piece of
boned chicken w/ strip of bacon & lay on top of dried beef. Mix soup &
sour cream together; pour over chicken. Cover & cook on low 8-10 hours.
(Hi: 3-5 hours) I served over toast for breakfast. Can be served over hot
buttered noodles.
Athena in DE
Sue in Fl
For the Ryan's Bean Salad, I found pink beans at Krogers. I have not made
this since my mother died in 2002, so I assume they are still canned. The
beans will be labeled Pink Beans, and they are next to the black and great
northern etc. They are a bit smaller than the pinto and not quite as dark.
If you cannot find them, use another can of one of the other beans. It is
amazing how only certain stores carry individual items. I make a great
corn dip that uses white shoepeg corn. I can only find it at Krogers in
this area. None of the other stores carry it.
Karen B
Sue of Fl. Pink bean is a relative of the kidney bean and turns a
reddish brown when cooked. I use the kidney bean, maybe easer to find.
Marlene of Fl.
Re: Lots of Potatoes
Dianne in Wisconsin All you have to do is blanch the potatoes , I would
cut them in nice slices, for home fryers , and freeze for any other time.
or you can get a potatoes slicer in a home store , cut and freeze. They
only have to go in the hot water for 3 mins or so.
McA
Hi Nancy and all,
Sorry to hear about the health problems of you and your family members.
You are definitely in all of our prayers.
In the Oct 17th newsletter, Fran R in LaVista, Ne wrote in asking about a
sauerkraut recipe from the Amana Colonies. We also ate at the Brick Haus
and couldn't say enough about how good and plentiful the meal was. The
sauerkraut was a big hit with us also. I asked the waitress if she new if
the recipe was in one of the many cookbooks that were offered for sail in
the restaurant, and she said she was sure it was, but she could do better
than that. She returned to the table with a post card with a picture of
the restaurant and also the recipe printed on it. I have made it many
times since returning home, always with requests from somebody for the
recipe. Here it is:
Brick Haus Restaurant Sauerkraut Salad Recipe
1 quart sauerkraut
1 cup diced celery
1/2 cup chopped onion
1 cup sugar
1/2 cup salad oil
red and green peppers
Mix and refrigerate.
Enjoy!! Karen, Il
Quickie Pickled Beets and Eggs
(Original Recipe)
I got in my head that I wanted some pickled beets and eggs last week and
so I took the quickie route and they actually came out very good. Even
though slow is better, some of you might want to make these during hurried
times. They really are tasty
3 jars sliced pickled beets
1 cup white vinegar
8 boiled eggs
2 teaspoons minced garlic
sliced onion
32 slices picked in a jar (store bought)
Make sure your 4 pint sized jars are clean and the lids are not warped.
Drain off all the liquid from the jarred pickled beets. Set beets and
liquid aside. Take four empty jars and begin by pour ½ of the liquid,
divided equally into the four jars. Add 1/2-cup vinegar divided equally
also. Then add one egg, four jalapeno slices, 1/4-tspn garlic and about 6
onion rings to each jar. Repeat and put lids on. Refrigerate overnight.
Keep in refrigerator until eaten. (No longer than 6 weeks) Don’t worry.
They want last.
Susana in Louisiana (-Suz)
Jam and Cheese French Toast
Spread 2-tbspn softened cream cheese on one thick slice of cinnamon-raisin
bread. Spread 2-tbspn of strawberry jam on another slice of the same.
Place jam side down over the cream cheese side. Dip both sides of bread
into a beaten egg. Cook bread 3-4 minutes on each side (or until golden
brown) in a skillet with 1-tbspn melted butter. Serve with maple syrup.
Susana in Louisiana (-Suz)
I thought this would be a thirst quenching after school/sports/etc
drink to try for the boys. Turns out we all really liked it. It keeps it
“fizzle” with each new glass poured up.
Strawberry-Kiwi Zinger
1 liter Ginger Ale
½ gallon Dole Strawberry-Kiwi Juice
That's it. Mix it up in a pitcher and stir. Chill and serve. Refreshing
Susana in Louisiana (-Suz)
I made this casserole last week to go with some Cajun chicken breasts.
If you are a corn lover, you should enjoy this simple side.
Corn Casserole
1-can whole kernel corn drained
1-can creamed corn
8-oz sour cream
1 stick margarine, melted
1-box Jiffy cornbread mix
Preheat oven to 350°. Mix all ingredients and pour into 7X11 or 10X13 inch
baking dish that has been sprayed with nonstick cooking spray. Bake in
preheated oven for 30-35 minutes or until browning begins on top.
Susana in Louisiana (-Suz)
Lorraine’s Club Sandwiches
(from the Daily Dish #1269)
Tried and true AND Yumm-O
By Suz and Family
For each sandwich:
2 slices bacon, fried and drained
3 slices bread, toasted
2-tbspn Mayo
2 leaves lettuce
2-slices deli turkey breast
2-slices tomato
Spread each slice of toast with Mayo - the middle slice should be spread
with Mayo on both sides. Layer one slice of test, turkey, lettuce leaves,
middle slice of toast, bacon and sliced tomatoes.
That's it. Simple and good.
Susasna in Louisiana (-Suz)
This is for Donna of Grand Rapids, MI (formerly of Hazel Park). Donna I
am a former Hazel Parker also have lived there pretty much since I was 7
yrs old.(60 now). What street did you live on and how long ago? My last
address was on E Woodruff, but I grew up on W Madge and also lived on
Melville in the 70's and E Jarvis in the early 90's.
Also Nancy I understand how you feel about getting thinks done but please
be careful I am in the process of moving and I let myself get so exhausted
that when I went to the Doctor last Saturday I was on the verge of going
into kidney failure solely from exhaustion and stress. We do love you and
your precious kitties so please take care and don't be upset with us when
we holler at you once in a while out of love. The closet prank on Ditto's
part was adorable poor Siggy. (I bet he gets even) I have 3 furry felines
2 little girls 8 weeks and one little boy 6months. I had two special ones
that were 12 years old and they passed away almost a year ago now. To me
there is nothing to compare with having those sweet faces look up at you
with unconditional LOVE.
Sand M, Wixom, MI (formerly of Hazel Park)
Comment
I have slowed down some. Got a lot of the essential tasks done with the
exception of deleting all the names from one group to the other. Got over
1000 done but still lack over 200. Will try and get them done today. I
have successfully transferred the newsletter groups out of alicias_kitchen.
Members may stay in the groups they are in and continue to get the
newsletter. A nice person at Yahoogroups talked me through the process of
changing the email address on the group. In the alicias_kitchen groups it
will now say it is from nancyland_recipes.
Would anyone have a recipe for a mustard based barbecue sauce?
It is yellow, not red or brown like most sauces. On a vacation several
years ago we happened upon Famous Dave's Legendary Pit BBQ in Knoxville,
TN. I think there are 5 or 6 Famous Dave's in Tennessee. They put 6
bottles of BBQ sauce on the table to try with your meat. I copied the web
site www.homeofthebigslab.com and my favorite was the Georgia Mustard
sauce. Georgia Mustard
This is a vinegar based sauce traditionally used by backroad smokehouses
found in the foothills of the deep south. For great real pit flavor,
marinade chicken or pork overnight, then baste frequently when grilling. I
haven't found a yellow sauce in the stores since then. If any of our
members have a recipe, I would appreciate it. Thanks.
Diane in Albuquerque
In today's newsletter, Oct. 20, Tona in Bama gave instructions for the
use of cilantro. I buy a bunch when I make salsa but always have a lot
left over. Does Tona have suggestions for freezing the cilantro? I know it
doesn't cost much, but still hate to throw it out and I don't use it that
often.
Connie in TX
Sue in Fl In October 19 letter
Was looking for some help in preparing food in a advance for a
larger group Check out the web cite below you may find just what you
are looking for.
D.D.C. from Texas
http://www.bigrecipes.com/
My husband wanted me to fix some ribs the other day. Found I had
several tried and true recipes for ribs. I let him choose which one he
wanted. He narrowed it down to 6 different ones and said he wanted them
all in the next few weeks. Here are the ones he chose. Ribs were on sale
this week at the store. I got enough to freeze and make recipes later with
them.
Sue
Sweet and Sour Ribs
3 lbs. spareribs
1/2 c. finely diced onions
1/4 c. diced green pepper
2 (8 oz.) cans tomato sauce
1 tbsp. Worcestershire sauce
1/3 c. vinegar
1 (No. 2) can pineapple tidbits and juice
1/4 c. brown sugar
1/2 tsp. dry mustard
Salt and pepper to taste
Cut after every 3 ribs, sprinkle with salt and pepper. Place in shallow
pan. Bake in moderate oven until done. Mix remaining ingredients and let
stand to blend flavor. When ribs are done, add ribs; without fat to sauce
and bake 45 to 60 minutes longer, if desired, about 250 degrees.
Barbecue Ribs
3 to 4 lbs. spareribs
2 onions, sliced
2 lemons, sliced
SAUCE:
2 tbsp. butter
1 clove garlic, minced
1 c. ketchup
1 c. water
2 tbsp. lemon juice
1 tbsp. paprika
1 tbsp. Worcestershire sauce
Dash of Tabasco (more if desired)
Salt ribs. Place fat side up in shallow pan. Place sliced onions and
lemons over. Bake at 450 degrees for 30 minutes. Combine sauce ingredients
and heat through. Pour over ribs. Bake at 350 degrees for 1-1/2 hours,
basting frequently.
Country Style Ribs
6 lbs. country style spareribs
1/2 c. sherry
1/2 c. water
SAUCE:
1 tsp. salt
2 c. water
1/8 tsp. pepper
1/2 lemon, thinly sliced
1/2 c. finely chopped onion
1 tsp. chili
1 tsp. celery seed
1/4 c. vinegar
1/4 c. Worcestershire sauce
1 c. ketchup
1/2 c. brown sugar
In a large frying pan, brown spareribs (without flour). Then add sherry
and 1/2 cup water; cook, covered, for 1 hour. In another pan, combine all
sauce ingredients and cook for 1 hour. Let spareribs cool in liquid long
enough so you can skim off fat. Then remove spareribs and drain. Lay
drained spareribs in large shallow casserole or roaster. Cover with the
already cooked sauce and bake 1 hour in a slow oven (300 degrees). Bring
to table in piping hot casserole, accompanied by rice or whipped potatoes,
and a large mixed green salad. Makes 6 servings, if dining or makes 4
servings if really hungry.
BBQ Ribs
3-1/2 to 4 lbs. country style pork ribs
1 (10 1/2 oz.) tomato soup
1/2 c. cider vinegar
1/2 c. brown sugar
1 tbsp. soy sauce
1 tsp. celery seed
1 tsp. chili powder
Trim excess fat off ribs. Place ribs in slow cooking pot. In mixing bowl
combine tomato soup, vinegar, brown sugar, soy sauce, celery seed and
chili powder. Pour over ribs. Cover and slow cook at setting #3 for 7 to 8
hours, setting #4 for 5 to 6 hours, or setting #5 for 3 to 4 hours. Reduce
to setting #2 for serving. Makes 4 servings.
Country Style Ribs with Sauerkraut
5 to 6 lb. country-style ribs
Salt and pepper
2 (1 lb. 11 oz. each) cans sauerkraut
1 c. hot water
2 beef bouillon cubes
1 sm. onion, sliced
1 to 3 tsp. caraway seed
Put ribs on rack on broiler pan and sprinkle with salt and pepper. Bake 30
to 40 minutes in a very hot oven (425 degrees) until browned. Place ribs
in a large roasting pan that has a cover. Add sauerkraut, bouillon cubes
dissolved in water, onion slices and caraway. Cover and bake in a
moderately slow oven (325 degrees) about 2 hours or until tender. Stir
occasionally and add more water if needed. Makes 8 to 10 servings. Freeze
half for a later date. Reheat frozen ribs in a moderate 350 degree oven
for about 1 hour or until bubbly.
Peach BBQ Ribs
4 lb. country style pork ribs
1 (7 1/4 oz.) jar strained Junior peaches
1/3 c. ketchup
1/3 c. vinegar
2 tbsp. soy sauce
1/2 c. brown sugar
2 cloves garlic, minced
1 tsp. ginger
Cut ribs in serving size; put in Dutch oven. Cover with water. Bring to
boil, then simmer 1 1/2 hours. Drain. Place in 9x13 pan. Combine peaches,
catsup, vinegar, soy sauce, brown sugar, garlic and ginger. Pour over
meat. Marinate in refrigerator overnight. Drain. Save juice. Grill over
hot coals 45 minutes (depends upon thickness). Baste frequently or bake in
425 degree oven same time.
Comment
Personally my favorite ribs are at Fat Boy's Barbecue in Canyon.
They have them on Tuesday and Thursday after 5 pm. I couldn't make them
any better than they have.
Nancy Rogers
This time of the year is so much fun for me. Love anything made with
pumpkin. Here are a few of my favorites. Some have come from this
newsletter over the years.
Linda NM
Pumpkin Custard
3 c. fresh pumpkin
6 tbsp. sugar (I use sugar substitute to equal 6 tablespoons)
3 tbsp. flour
3 c. milk
4 eggs
Drain pumpkin day before. Mash pumpkin (3 cups). Add sugar, flour and
eggs. Add milk and bake at 375 degrees for 1 hour or until done. Makes two
9 inch pies, using unbaked pie shells. Sprinkle top with cinnamon.
Serves 8 to 10.
Pumpkin Bread Pudding
4 slices raisin bread
2 tbsp. butter
3 eggs
2/3 c. sugar
2/3 c. pureed pumpkin (fresh cooked or canned)
1 tsp. vanilla
1/2 tsp. nutmeg
1 tsp. ginger
2 c. whole milk
Preheat oven to 375 degrees. Butter bread and cut into 1/2 inch cubes.
Place in 6 cups baking dish. Beat eggs slightly and blend in sugar,
pumpkin, vanilla and spices. Scald milk. Add slowly to pumpkin mixture.
Blend well and pour over bread cubes. Set dish in pan of hot water. Bake
50-60 minutes or until custard is set and bread cubes are slightly brown
on top. Serve warm or cold. Serves 6.
Fresh pumpkin
Cut in half lengthwise. Scoop out seeds. Place cut side down on shallow
pan and bake at 325 degrees until tender, 1 to 3 hours. Scrape out and put
through blender.
Baked Pumpkin Casserole
2 c. pumpkin (fresh or canned)
1 c. sugar
1/4 c. all-purpose flour
2 eggs
1/2 tsp. vanilla
Pinch of soda
1 c. evaporated milk
1/4 c. sugar mixed with 1/2 tsp. cinnamon
Mix pumpkin, sugar and flour. Beat in eggs, salt, vanilla, soda and milk.
Pour into baking dish where you have melted 1/2 stick butter or margarine.
Sprinkle sugar and cinnamon mixture on top. Bake at 450 degrees for 25-30
minutes.
Cooked in a Pumpkin Dinner
1 sm. (7-8 inch) pumpkin
2 c. chopped apples (small pieces)
1 c. chopped walnuts or pecans
1/3 c. sugar
1 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Wash outside of pumpkin and scoop out pumpkin pulp. Mix all ingredients
together and pour into pumpkin. Bake on cookie sheet at 350 degrees for
approximately one hour. Check apples for doneness in 40 minutes. Serve in
very small pumpkins (the size of dessert dishes).
*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
