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This is for Marlene of Fla, who requested large quantity recipes,
October 23 newsletter. Theses are Tried and True
Roquefort Grapes
About 200 Green seedless grapes washed and dried with paper towel.
1 Cup Roquefort cheese
1 Cup Cream cheese
2 ½ Cups Cashew nuts, finely crushed
Mix the two cheeses together until smooth. Roll grapes in cheese then in
nuts. Place on tray, freeze, and put in plastic bag until ready to serve.
Good frozen
Rosy’s Delight
2 pounds Cream cheese
1 Cup dried chives, crumbled
1 cup pecan, finely chopped
1 box pancake mix {we used Aunt Jemima}
4 tbsp. Butter, melted
1 egg
3 cups milk
1 can cook spray
Powdered
For the filling:
mix cream cheese until creamy.
Add chives and pecans, blending thoroughly
Chill for 20 minutes. Spray the waffle iron. Pre-heat until hot. Combine
the remaining ingredients and mix until smooth. Ladle in enough batter to
make one waffle.
There will be about 30. Following waffle lines, cut with scissor to make
120 triangles. Fill each with one tablespoonful of filling and fold over.
Chill for 20 minutes. To serve, arrange on tray and sprinkle with powdered
sugar.
Both of these recipes can be made ahead of time and frozen until day of.
Recipes from book “Dirty Cooking, to be or not to be a caterer” by Rose
Sodano
Rosy is my sister, now deceased, and I worked with her and made these
recipes many many times. They are a favorite and easy to do.
Enjoy! Mary, Green Brook, NJ
Not all of the duplicate names have been deleted. The good news is that
there are only 65 names to go, the bad news is my clicker finger has
calluses on it and is tired.
The best part of my day is sending out the newsletter to everyone in our
recipe family. Thank you so much for allowing me to send it out. I must be
the luckiest person in the world to have so many friends who share their
recipes. The family of members make this newsletter, I only compile it.
Nancy Rogers
Hey Nancy & Gang,
I noticed in the last letter that only the name of my recipe came through,
so here it is again guys. Also, to Judy in NV, please pull out those best
of the best recipes and share with us. I for one would love to see them.
Thanks Nancy for all the hard work you do for us. I also wanted to say
that I am voting on the top 100 site daily. If you guys want more good
recipes, check out Tona's website-found some mighty tasty stuff on
there!!!
BLT Soup (8 servings or 2 quarts)
3 T butter
2 t olive oil
3 c French bread-cubed
1 pound of bacon-diced while raw
2 c celery-very fine chopped
1 med onion-very fine chopped
2 T sugar
6 T all purpose flour
3 cans of chicken broth
16 oz mild chunky salsa
8 oz tomato sauce
1/8 t fresh ground black pepper
1 bag shredded lettuce
In a Dutch oven, heat the butter and oil over medium. Add the bread cubes
and stir until they are crisp and golden. Remove with a slotted spoon and
set aside. In the same pot, cook bacon until crisp and remove with the
same spoon. Drain fat until only about 1/4 c is left in the pot. Sauté
celery and onion in pot until tender. Add sugar and cook for 1 minute or
until the sugar is dissolved. Gradually stir in flour and cook stirring
for another minute or until blended. Add broth, salsa, tomato sauce, and
black pepper. Bring soup to a boil and stir for 2 minutes until thickened.
Reduce heat to low and add lettuce just before serving. Bowl up and
garnish with croutons and bacon.
**I have used Hormel bacon bits and put them in the pot for about 2
minutes to flavor the butter. Tastes good this way also.
Hope you enjoy this one.
Mimi & Tootie in south AL ^..^
Halloween Face Paint Recipes
Halloween
Treat Recipes
Copycat/Clone Recipes
For Marie in Va asking about fluffy scrambled eggs. The key is
to really whip the eggs till the eggs are light and fluffy before adding
to your pan. Then cook them over low heat. Sometimes I don't add anything
to the eggs, but you can add 1 Tbl. milk or water per 3 eggs. To make my
even richer, I will add a small amount of sour cream to the batter.
Debi in beautiful NC
For SBakker in Texas----This is the recipe that Kansas State University
used at their University Open House.
Lori R. Topeka
Fruit Salsa with Cinnamon Tortilla Chips
1 Fuji apple, peeled cored and diced
1 cup fresh strawberries, sliced
2 kiwi’s peeled and sliced
2 bananas, sliced
1 TBSP fresh lime juice
2 TBSP sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
6-10 inch flour tortillas
3 TSP sugar
1 TBSP ground cinnamon
Pre-heat oven to 350 degrees
In a medium bowl, mix together apple, strawberries, kiwis, bananas, lime
juice, 2 TBSP sugar, cinnamon and nutmeg. Cover and chill in refrigerator
for at least 20 minutes.
Slice tortillas into triangles. Place on a lightly greased cookie sheet in
a single layer. Spray with cooking spray, sprinkle with cinnamon and
sugar. Bake 5-10 minutes in pre-heated oven. Watch them closely so they
don’t burn.
Serve the cinnamon chips warm with the chilled fruit salsa.
Hi all. I'm toying with the idea of making my own bread. I think
perhaps a bread maker would be my best bet as my fingers cramp
rather easily these days which would preclude kneading for any length of
time. I've not used a bread maker (nor have I ever made my own bread!) so
could use some advices from those of you who have experience in this area.
Best bread maker? Hints or suggestions.
Thanx, Lesleigh in PA
Hawaiian Meatballs
1-1/2 lb. ground beef
1 egg
2/3 c cracker crumbs
1-1/2 ts salt
1/4 tsp ginger
1/3 c chopped onion
1/4 c milk
Form into meat balls, Brown and drain.
Sauce:
1 (20 oz) can pineapple juice
1/2 c brown sugar
2 tbsp corn starch
1/3 c white vinegar
1/2 c chopped bell pepper
1/4 c soy sauce
Mix juice with sugar, soy sauce, vinegar, corn starch. Have it boiling and
add meatballs, pineapples, bell pepper. Heat thoroughly.
Tona in Bama
Good morning Nancy and all Nancylanders,
This is for Gramhoney (Karen) about the Hot Dog Pudding recipe. I use a
9x13 pan and yes split the buns. This is the absolute best recipe I've
ever tried. I have even added some raisins on top of the buns and it
almost tastes like bread pudding. You can also use hamburger buns split.
Just squinch (my word lol) the buns in to fit the pan.
Dianne in Wisconsin
Chocolate Gravy
1 c sugar
4 tbsp cocoa
1 tsp self-rising flour
1/3 stick butter
1 c milk
1/4 tsp vanilla
Mix sugar, flour and cocoa together, well. Then add milk, butter and
vanilla. Bring to boil. Reduce heat and cook on low until done to
preferred consistency. Serve with hot biscuits or as a sauce for ice cream
and cakes. (If too thick add a little bit of water at a time)
Tona in Bama
Chicken Divan
4 large boneless/skinless chicken breasts
3 chicken bouillon cubes
1 (16-oz) pkg frozen chopped broccoli
2 (10-oz) cans cream of chicken soup
1 c mayonnaise
1 tsp lemon juice
1/4 tsp curry powder
2 c shredded cheddar cheese
Simmer chicken breasts and chicken bouillon cubes in pot of water until
tender. Remove chicken from water and cut into bite-size pieces. Add
broccoli to water and cook until almost done. Drain broccoli. Mix soup,
mayo, lemon juice, and curry together and heat until it boils. Arrange
broccoli in ovenproof baking dish. Place chicken on top of broccoli. Pour
heated sauce (soup mixture) on top of all. Bake in preheated 350 oven for
15 min. Remove from oven and sprinkle cheese on top. Bake another 15
minutes.
Tona in Bama
Cranberry Salad
1 (3-oz) pkg cherry Jell-O
1 c hot water
1/2 c crushed pineapple, drained (reserve juice)
1 c liquid (pineapple juice plus water)
1/2 tsp salt
1 c chopped fresh cranberries
1/2 c chopped celery
1/2 cup chopped pecans
Mix Jell-O and hot water until Jell-O is dissolved. Add pineapple juice
with enough water to make 1 cup. Stir. Add salt, cranberries, celery, and
pecans. Chill until set.
Tona
Hi Nancy,
Chris in NM asked if anyone had a recipe for ham loaf. Chris, I found the
following ham loaf recipe in my files, although I haven't tried it yet.
Whenever I visit Amish country in the Lancaster, PA area I'll order ham
loaf in the restaurant where we usually end up. Also, I'll buy one or
two frozen loaves in the butcher shop near the restaurant and take them
home with me. I did a search and found a website for the store and you
might want to order something online from them. The site is:
www.stoltzfusmeats.com
Hope this helps!
Norma in PA
For Becky in MagTown, Arkansas:
I think the best chocolate cake is Aunt Beth's Chocolate Cake in the June
23 2007 newsletter.
To Marilyn in OH, I submitted the recipe for Lemon Lovers' Cake and I'm
pleased you liked it.
Cappuccino Chocolate Cake
1 pkg (18.25 oz) devils food cake mix
1 cup orange juice
1/3 cup cold coffee
1/3 cup salad oil
1 tbsp brandy
1 tsp grated orange rind
3 eggs
Heat oven to 350 degrees. Grease and flour 2 8-9" round cake pans. Blend
all ingredients. Beat 2 minutes at high speed. Pour batter into prepared
pans. Bake 8" layers 25-35 minutes, 9" layers 30-40 minutes, or until
tested done. Cool in pans 15 minutes. Invert onto cooling racks to cool
completely.
FROSTING:
1 can chocolate frosting
1 tsp grated orange peel
1/2 tsp brandy
12 pecan halves
By hand, mix all frosting ingredients, except pecans, until smooth. Use
1/4 cup frosting between layers. Frost top and sides of cake and garnish
with pecan halves.
grannym IL
Ham salad:
BUY one and one/half to three pounds of turkey ham. Chop
in a food processor. Add three hard boiled eggs (also chopped in food
processor). Then add enough relish and mayo to make you happy. Will keep
in the refrigerator up to a week.
This salad can also be made with garlic bologna instead of turkey ham.
Both meats can be purchased in the deli section of grocery stores
Flippa
The scotch bonnet pepper is another name for the habanero
pepper. It is found fresh in the produce section of most grocery
stores. It has a heat index of 500,000.
I grow these and love them. They are very hot. A jalapeno would be like a
regular bell pepper next to the scotch bonnet.
MaggieB
This question is for Sandy in ND regarding her recipe from
4/13/07, Chili Cornbread Casserole.
The recipe ingredients list one box of corn muffin mix, but the directions
state to "Prepare Jiffy Mixes". Will you please clarify that? Thanks.
Bonny in NC
To Lisa from Oct 23 newsletter.
The dip recipes sound great, but never heard of a jar of “old English
Cheese”
What is it and where would I find it
Joe Ottawa, WI
To Linda in Ft. Collins about her non-stick baking pans not being
non-stick. I had the same problem and discovered it was because I had put
the pans in the dishwasher the caustic dishwasher soap affected the
performance of the non-stick capability. Once I replaced the pan and
washed only by hand, my problem was solved.
JoAnn H
Garden Vegetables with Horseradish Sauce
3 cups cauliflower flowerets
1 pound carrots, sliced 1/2 inch thick
1 pound broccoli, cut into 1 inch pieces
3/4 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons horseradish
1/4 teaspoon salt
1/8 teaspoon of pepper
1/2 cup fine dry bread crumbs
2 tablespoons melted butter
1/8 teaspoon paprika
In a 3 quart saucepan cook cauliflower and carrots, covered, in small
amount of boiling water for 5 minutes. Add broccoli and cook 5 minutes
more or until vegetables are crisp-tender. Drain. Meanwhile, in a small
mixing bowl combine mayonnaise, onion, horseradish, salt, and pepper. In a
2 quart casserole combine vegetables and mayonnaise mixture. In a small
mixing bowl combine bread crumbs, butter, and paprika; sprinkle over
vegetable mixture. Bake uncovered in a 350º for 15 minutes or till heated
through and topping is golden. Makes 8-10 side-dish servings. Add shredded
cheese on top if desired while the casserole is hot from the oven.
Bette~Indiana
TeaHag and others. Here are a couple old old recipes taken from the
Farmer's Guide Cookbook. I don't think the magazine Farmer's Guide even
exists anymore. This is from one of my grandmother's cookbooks that she
used for many many years. The pages are brownish golden with age and she
has little notes written all over the book. I'll type these in just as
they are in the cookbook. If grandma were living today she would be 109
years old. I'm very fond of this cookbook because she is the one that
taught me to cook not using recipes. To this day I still cook like
grandma.
Sandwich Filling (Recipe 1)
1 pound minced ham
1 small can pimientoes (notice the spelling)
1/2 dozen sweet pickles chopped
Mayonaise
Run through food chopper the minced ham and pimientoes. Mix well and add
sweet pickles, chopped, and a good mayonaise dressing. This is fine for
picnic or school sandwiches.
Ham Sandwiches (Recipe 2)
Ham
Pickles
Salad dressing
Bread
Instead of using sliced ham for sandwiches (which dries out and is hard
for the children to bite), chop or grind the ham and mix with pickles and
salad dressing. This makes a much better sandwich for carrying to school.
Notice how simple these recipes are and remember in those days they didn't
have food processors like we do today. I can remember mother and
grandmother making homemade ham salad and freezing it when I was a little
girl. (I am 67) They would get the meat grinder out and fasten it on the
kitchen table which was wooden. They would run through it ham, celery,
onions, green peppers, sweet relish that was homemade and boiled eggs and
then added mayonnaise. I'm sure they added other things to it but it had a
distinct taste of its own.
I'm glad TeaHag asked for these old recipes because it certainly brought
back some good memories to me.
Bette~Indiana
For Chris in NM (Oct. 22, 2007 newsletter)
Here is a ham loaf recipe that my Grandfather used for our Christmas
gatherings when I was a kid. I’m 39 now and miss him and the ham loaf
dearly. There were never any leftovers. This is a family recipe and I hope
you enjoy it as much as I have.
Ham Loaf
Put in bottom of loaf pan 1/2 c. brown sugar and 1 c. crushed pineapple.
Loaf:
1 pound ground smoked ham
1 pound ground fresh pork
1 c. dried bread crumbs
1/4 tsp. pepper
2 eggs
1 c. milk
Mix all together using hands. Place in loaf pan on top of brown sugar and
pineapple. Bake at 375 degrees for 1 hour and 15 minutes.
Nancy, I forgot to sign my first posting for this recipe. Here it is
again. Sorry for the inconvenience.
Angie in Ohio
Note to Marie, VA (10/23) re: scrambled eggs. The key to fluffly
eggs is to use water, not milk. Wait until the eggs begin to set and
then add small amount of water to scramble.
Athena in DE
Lady's I have to make punch for about 100 people, something simple but
looking really nice, any ideas. Not red , please
Marlene of Fl.
For Lisa’s request for a blue punch recipe~ My daughter was married in
June and for her reception we used a rented punch fountain to serve
blue punch. We used either koolaide mountain berry blue packets that
were mixed with sugar and water and chilled, or a large jug of blue
Hawaiian punch (harder to find). We then combined this with white
cranberry juice (you can use white grape instead. It is a little sweeter.)
This mixture should be well chilled and then added to the punch fountain.
You then add well chilled Sprite or 7up. The recipe is for 1 bottle of
each per batch. It looked really pretty in clear cups. If using a punch
bowl you can float vanilla ice cream in the punch. That would look dreamy
for a bridal or baby shower. When using a fountain you cannot use ice
cream or sherbet. Hope that gives you some ideas.
FL Jill
Teahag in NY requested a ham salad recipe 10-24
This is my mom's recipe for Ham Salad. She would have been 94, so this
recipe goes back far.
Ham Salad
1 lb cooked ham, ground
1/4 cup onion, chopped fine
2/3 cup sweet relish
2-3 tsp. lemon juice
3/4to 1 cup Mayo (not salad dressing)
Use a meat grinder to rind the ham. Add remaining ingredients and mix
well. Chill before serving.
Dee requested the quick rolls. I did not submit this recipe, but made
these just last night. The rolls were very good, although they are more
similar to a biscuit, but didn't have a strong baking powder taste. I
didn't have self rising flour, so I made my own. I will be keeping this
recipe. My husband and I really enjoyed them.
grannym IL
I can't locate my recipe for skillet Spanish rice. I know it is made with
bacon, green peppers, onion, tomato sauce and I can't remember what else.
Would someone have a simular recipe?
Bobbie/Frankfort/IL
Hot Dog Soup
1 lb hotdogs
1 TBSP vegetable oil
1 cup chopped celery
1cup chopped onion
2 cups sliced carrots
2 cloves garlic, crushed
6 cups water
2 13 3/4 oz. cans of chicken broth
1 tea. salt
1/2 tea pepper
1/2 tea. basil
2 cups diced potatoes
Cut hotdogs into 1" pieces. In large soup pot, sauté hotdog pieces in oil
until browned. Remove hotdogs, add celery, onion, carrots, and garlic, and
sauté. Add water, and chicken broth, salt, pepper, and basil, potatoes
Bring to a boil. Reduce heat, and simmer 45 minutes, or until potatoes are
tender. Add sautéed hotdogs back to the soup, and continue simmering for
an additional 10 min.
Gerri, Wv
To Wheeler in Ardmore, TN
Thanks so much for the Sausage/ham balls recipe. I can't wait to
make them and I know they'll be great. Thanks for answering so quickly.
Best wishes and have a Happy Halloween.
Gladys in Avon Lake, OH
I hope this is what Cheryl in Ohio (October 22nd) was looking for, as
it's been a favorite in our family for many years, and it always
disappears in a hurry!
Lemon Dessert Roll
3 eggs
1 cup sugar
5 tbsp. cold water
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
powdered sugar
1 can (21 oz.) lemon pie filling
Beat eggs until thick and lemon colored, about 5 minutes. Gradually beat 1
c. sugar into eggs at medium speed with electric mixer. Beat in water and
vanilla. Mix together flour, salt and baking powder and add all at once to
egg mixture; beat until smooth and well blended. Pour into a shallow 15 x
10 inch jelly roll pan, that has been greased and lined with waxed paper.
Bake at 375º for 12 to 15 minutes. Turn upside down onto a cloth sprinkled
with powdered sugar. Remove waxed paper and spread immediately with lemon
filling. Roll up quickly, as for a jelly roll and wrap in cloth, or towel
to cool. Cut into slices and enjoy!
Judy (in Alaska)
Thanks so much for your newsletter. I look forward to it when I open my
email and disappointed when it is not there. About a week ago I sent a
request asking about freezing my whole Thanksgiving dinner and the
best way of freezing so it doesn't get freezer burn. I assume you never
received it because I always get an answer. I will be cooking for about 12
people and would like to, after cooking, freeze my turkey,
stuffing/dressing, sweet potato casserole, creamed cauliflower and mashed
potatoes. I would like to cook and freeze it as soon as possible.
Thanks, Bernie, TN
To Harriet/AZ.
I posted the cheese dip/spread from Henry's in Charleston, SC a while ago.
But I never saw it appear in the newsletter.
Mary in Poland, Ohio
Comment
I went searching though my emails and found it in the spam folder. Once in
a while some get there and I forget to check it.
Nancy Rogers
I'm sending the cheese dip/spread recipe Athena in DE and Harriet/AZ
requested in the September 27th newsletter. It's nice to know that Henry's
in Charleston, SC is still open. As I said before, this recipe makes a
large amount. I don't know if the recipe can be cut in half. When I made
it, I made the full recipe as it was for a party, and it all went! So here
goes.
Henry's Dip Spread (Copycat/Clone?)
3-1/2 lbs. cheddar cheese (room temperature so it can be mixed with an
electric mixer until smooth)
6 oz. wine (they never did tell me what kind. So I used a white wine that
I had home)
6 oz. beer
4 lemons (squeeze juice and add to cheese mixture)
8 teaspoons horseradish
8 teaspoons garlic powder
1 tablespoon dry mustard
4 tablespoons catsup
1 tablespoon Lea & Perrins sauce
2 tablespoons Tabasco
8 teaspoons yellow food coloring
After cheese has become very soft, add rest of ingredients and mix very
thoroughly. When everything was mixed well with the mixer, I put white
plastic gloves on, and kept mixing by hand until it was as smooth as I
wanted.
I hope you both enjoy this cheese spread.
Mary in Poland, Ohio
For Teahag
Back in Michigan in 1964 a small family store made what they called
Ham Salad
Ground ring bologna
small diced dill pickles
enough mayonnaise to bind together
Hope this helps
Carol in Willards, Maryland
Hi Nancy, four legged associates, and fellow recipe lovers,
I tried to send these TNT recipes but never saw them posted, so I figured
they got lost somewhere. So I am posting them again. I hope they will be
tried by some of our Nancy family. They are really delicious and have been
around for over 40 years. They were my children's favorite foods for me to
cook for them when they were little. I still make them for my husband and
friends who still enjoy them.
Nancy, please know that we all care for you very much and really
appreciate everything you do for us and this recipe newsletter. We can't
thank you enough for all you do. Try to take it easy, and give those
precious kitties a hug from me and my two kitty children.
Rose Marie in Freeborn, Minnesota
Sizzlin' Good Chicken and Pasta
Makes 4 servings
3 Tlbs. vegetable oil
1 tsp. season-all ( I use Mc Cormick's)
1/2 tsp. minced garlic (dried)
1/8 tsp. cayenne pepper
1 lb. boneless, skinless chicken breast or thighs, cut into chunks
1 medium carrot, cut into strips
1 green bell pepper, cleaned and cut into chunks
1 red bell pepper, cleaned and cut into chunks
1/2 lb. ( 8oz.) pkg. spaghetti, uncooked
1 cup sliced fresh mushrooms
1 tsp. season-all
In medium bowl, blend first four ingredients. Add chicken, carrots, and
peppers; toss to coat; cover; marinate in refrigerator for at least 1
hour. (Do not leave over night, because the chicken will absorb all the
marinate and will be very dry.) Prepare spaghetti according to package
directions; drain. In large heated skillet ( I use a Dutch oven) combine
chicken and vegetable mixture; stir-fry until chicken is no longer pink
and vegetables are tender crisp. Add mushrooms; stir-fry 1 minute; add
spaghetti and season-all; toss to mix. Heat through and serve.
CHICKEN WING DING
Makes 4 servings
2-2-1/2 lbs. chicken pieces
3 Tlbs. butter or margarine
1/2 cup Heinz ketchup
1/2 cup water
4 peeled and quartered potatoes
1 green pepper, cut into 1-inch pieces
1 cup sliced onion
1-1/2 teas. salt
1/8 teas. pepper
In a Dutch oven, brown chicken pieces in butter. Remove chicken. Stir in
ketchup and water into drippings. Add green pepper, potatoes, and onions;
top with browned chicken and season with salt and pepper. Cover; simmer
for 1 hour or until potatoes and chicken are tender; baste occasionally.
THRIFTY CHICKEN AND VEGETABLES
1/2 cup flour
2 teas. salt
1/4 teas. pepper
1 broiler fryer (3 lbs.) cut-up
3 Tlbs. vegetable oil
1 large onion, chopped (1 cup)
1 1/2 cups sliced carrots
3/4 cup water
3 cups sliced celery
1 medium green pepper, chopped (1 cup)
Combine flour, 1 teas. salt and pepper in a paper or plastic bag. Add
chicken pieces, a few at a time. Shake to coat evenly. Heat oil in a large
skillet. Add chicken and brown slowly on both sides, about 20 minutes.
Push chicken to one side of pan, or remove, add onion, carrots. Sauté
until onion is soft. Add water and remaining teas. salt, and chicken
pieces. Cover. Simmer 30 minutes or until chicken in almost tender.
Add celery and green pepper. Continue to cook until chicken is tender,
about 15 minutes. Spoon onto serving dish, garnish wiht celery leaves if
you wish.
NOTE: I usually just put all the vegetables in at one time after browning
the chicken first. Then I just cook it for about 40 minutes or so. I
usually serve this with creamettes or some kind of short noodle, it makes
a great thin gravy for serving over the noodles. Just add some homemade
biscuits or cornbread.
Pork Chop Dinner
Serves 4
4 pork chops, 1/2" thick
2 Tlbs. cooking oil
1 tsp. chicken bouillon granules
1 cup boiling water
4 small potatoes, pared and halved lengthwise
4 carrots, thickly sliced (about 2 cups)
1/4 cup chopped onion
1/4 cup chopped celery
1 tsp. salt
1/8 tsp. pepper
2 Tlbs. flour
Brown pork chops on both sides, in hot oil in a 10" skillet over medium
heat, about 15 minutes. Drain off excess fat. Dissolve bouillon granules
in boiling water; pour over chops. Top with potatoes, carrots, onions,
celery, salt and pepper. Cover and simmer over low heat 25 to 30 minutes,
or until vegetables are tender. Remove vegetables and chops to a warm
platter, keep warm. Combine flour with 1/2 cup cold water. Stir into pan
juices in skillet. Cook, stirring constantly, until mixture is thickened,
about 2 minutes. Pass the gravy. I usually served this with fresh homemade
cornbread or biscuits.
Hello, Nancy -
This is for Marie in VA. She as asking about fluffy scrambled eggs.
I add water, instead of milk. Milk causes them to be watery and water lets
them be fluffy. I guess the water evaporates.
Ann Berger, Lansing, MI
To Carol in Maryland. For the Rice Pudding , how much rice is in
1 pound?
Judi
Ron in Orlando wanted a Salmon Puff recipe
Salmon Puff
1 16oz can salmon
3 tbsp butter
3 tbsp flour
1 tsp salt
1/2 tsp dry mustard
1/2 tsp Worcestershire
1 cup milk
4 eggs, separated
About 1 hour and 15 minutes ahead:
Preheat oven to 375°. Grease a 1 1/2 qt. soufflé dish or casserole. In a
medium bowl, flake undrained salmon. In 2 qt. saucepan over medium heat,
into hot butter, stir flour, salt, mustard and Worcestershire. Gradually
stir in milk and cook, stirring, until thickened, cool about 10 minutes.
In a cup, with fork, beat egg yolks slightly. Into yolks, stir small
amojnt of hot sauce; stirring rapidly to prevent lumping. slowly pour egg
mixture back into sauce. Cook, stirring, until mixture is thickened. Stir
salmon into mixture.
In a large bowl, with mixer at high speed, beat egg whites until stiff
peaks form. With rubber spatula, gently fold salmon mixture into beaten
whites. Pour into dish and bake 40-4 minutes until puffy and golden. Serve
at once. Makes 4 servings
Mimi asked about cooking with wine. I only use wine for cooking so I will
buy the small 187ml bottles of wine that come in a four pack. Wine does
not keep long after it has been opened. So when I buy the small bottles I
don't have to throw a lot of unused wine down the drain and I'm not
wasting money. I usually buy Pinot Grigio (white) and Cabernet Sauvignon
(red) for cooking as they are neither too sweet or too dry. The higher the
alcohol content, the dryer the wine. Dry wine has an alcohol content of 12
%and up, sweet wine has a content of 7% or less. Don't use anything you
wouldn't drink. You don't have to buy expensive wine for cooking, they
just need to taste good. Do not buy anything labeled "cooking wine" as it
has salt added and tastes horrible (it's more like a vinegar). Hope this
helps
Bobbie/Frankfort,IL
For Boots in Va.
Louisiana Lady's Peanut Butter Fudge is in the
July 18th
newsletter.
Gramaj
I missed the newsletter about the W VA website recipes. Which
recipes were everyone wanting. I know I can get some off their site in PDF
version, but was wondering if there is one in particular I should send in
a request to purchase.
Thanks, Susan
This is for Marie in Va. regarding fluffy scrambled eggs. I love
eggs and it is the one thing I can consistently do and get compliments. We
just won't talk about the other things I try to cook. Oh well, the real
secret to fluffy scrambled eggs is not the water or milk that is added but
the low temp. you cook them at. I use a rubber spatula (the kind that you
can use at high temp), and I keep the eggs moving gently at a very low
temp. If I see bubbles, I remove the pan from the burner. Just handle with
care and they will be lovely. Barb for Cle Elum, Wa
Banana Split Bread
1 pkg. banana bread mix
8 oz. crushed pineapple packed in juice, drained, reserve liquid
2 eggs
3 tbs. oil
1/3 cup maraschino cherries, coarsely chopped
1/3 cup miniature chocolate chips
1/3 cup pecans, chopped
Glaze
1/2 cup powdered sugar
2 tbs. miniature chocolate chips, melted
1 tbs. milk
Heat oven to 375 degrees. Grease and flour a loaf pan. Add water to
reserved pineapple liquid to make 3/4 cup. In a large bowl, combine
bread mix, pineapple juice, eggs and oil. Stir about 50 strokes by hand
until mix is moistened. Stir in pineapple, cherries, chocolate chips and
pecans. Pour batter into greased and floured pan. Bake 45-55 minutes. Cool
loaf in pan on cooling rack 15 minutes; remove from pan. Cool completely.
In a small bowl, combine all glaze ingredients until well blended. Drizzle
over cooled loaf. Makes 12 servings.
Chelsea #42
Apple Pecan Cobbler
1/2 cup sugar
1/2 teaspoon cinnamon
3/4 cup coarsely chopped pecans, divided
4 cups tart apples, thin sliced
1 cup flour, sifted
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, well beaten
1/2 cup evaporated milk
1/3 cup butter or margarine, melted
Mix sugar, cinnamon and 1/2 cup pecans. Place apples in bottom of a
greased 9 inch baking dish. Sprinkle the cinnamon mixture. Sift together
the dry ingredients. Combine egg, milk, and butter; add dry ingredients,
all at once, and mix until smooth. Pour over apples; sprinkle with
remaining pecans. Bake at 325 about 55
minutes or until done. Spoon warm cobbler onto dessert plates; top with
cinnamon-flavored whipped cream or ice cream.
Serves 8.
Tona in Bama
Here is a really good macaroni salad with a different twist. I have
taken it to two functions lately and people really like it.
Macaroni Salad
2 cups uncooked elbow macaroni ( 8 oz.)
5 green onions, finely chopped
1 large tomato, diced (I remove the seeds before chopping the tomato.)
1 and 1/4 cups diced celery
1 and 1/4 cups mayonnaise (Best Foods Light works fine.)
5 t. white vinegar
1/4 t. salt
1/8 to 1/4 t. pepper
1 pound bacon, cooked and crumbled (I used 12 oz. of medium thick nitrate
free bacon, and it was plenty.)
Cook macaroni according to package directions; drain and rinse in cold
water and drain well again. In a bowl, combine the macaroni, green onions,
tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt and
pepper. Pour over macaroni mixture and toss to coat. Cover and chill for
at least 2 hours. Just before serving, add bacon. Yields 12 servings.
from Dorothy in WA
This is for Becky who asked for gravy recipes for a large group. I have
made this recipe twice and it is good. I like to have extra gravy stored
in the freezer for meals that do not produce gravy or for making hot
chicken or turkey sandwiches using those cooked rotisserie chickens or
good deli turkey from the supermarket. I am sorry to say I did not note
where I got this recipe but it says in the title that it's origin was from
elsewhere so I hope that will be OK. Margo/Boston
Make-Ahead Turkey Gravy
from a Bountiful Banquet
Makes 8 cups
freeze in airtight containers up to 1 month. refrigerate 2 days to thaw.
reheat in saucepan, whisking often.
3 pounds of turkey wings ( about 4 wings)
2 medium onions ,peeled and quartered
8 cups chicken broth
3/4 cups chopped carrots
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick-butter
1/2 tsp black pepper
Heat oven to 400 degrees. have ready a large roasting pan, 5-6 Quart pot
and 3 qt saucepan. Put wings in a single layer in roasting pan; Scatter
onions on top. Roast 1 1/4 hours till wings are browned.
Put wings and onions in pot. Add 1 cup water to roasting pan and stir to
scrape up any brown bits on bottom. Add to pot. Add 6 cups broth
(refrigerate remaining 2 cups broth)
Add the carrots and thyme. bring to a boil, rduce heat and simmer,
uncovered, 1 1/2 hours. Remove wings. When cool, pu;; off skin and meat.
Discard skin and save meat for another use. Strain broth into saucepan,
pressing vegetables to extract as much liquid possible. Discard
vegetables. Skim fat off broth. (If you refrigerate this overnight you can
remove the fat more easily).
Whisk flour into remaining 2 cups broth till smooth and blended. Bring
broth to a gentle boil in saucepan. Whisk in flour mixture and boil 4-5
minutes to thicken gravy and remove floury taste. Stir in butter and
pepper.
Per 1/4 cup: 26 cal, 1 g pro, 3 g car' 0 fiber, 1 g fat ( 1 g sat fat), 2
mg chol,258 mg sod
* you can add any pan drippings from your roast turkey after it cooks,
just skim the fat first.
My friend Sharon mixes an 8 oz block of softened cream cheese with a
package of taco seasoning, spreads this on a large platter, layers,
shredded lettuce, chopped tomato, chopped onion and olives over the cream
cheese. then, she rings this salad with tortilla chips, standing them on
edge. Guests take a chip, push it under the cream cheese and lift their
own mini taco salad off the plate. I did this once on individual salad
plates at a dinner I served for vegetarian friends. Of course, you could
add chopped avocado or chopped jalapenos; whatever you like.
grannym IL
Apple Gingerbread Cobbler
4 medium apples, sliced
1/2 cup firmly packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 cup plus 3 tablespoons water
2 tablespoons cornstarch
Preheat oven to 350 degrees. Cook apples, sugar, lemon juice, cinnamon and
1 cup of water until apples are almost tender. Combine 3 tablespoons water
with cornstarch, stirring until all lumps are removed. Stir into apples
and cook until thickened. Pour into an 8-inch baking dish. Add topping.
Bake 35 minutes
Topping
1/2 cup buttermilk
1/4 cup molasses
2 tablespoons oil
1 egg
3/4 cup granulated sugar
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Beat together the milk, molasses, oil, egg and sugar. Measure remaining
ingredients into sifter and sift into egg mixture. Stir only until
combined and pour over apple mixture.
Donna in Southern CA
Susana, in your Crawfish Etouffee recipe, could same recipe be
used substituting Shrimp for the crawfish? Have been in Louisiana 50 years
this past Labor Day, but can’t come up with appetite for crawfish. Other
ingredients sound good!
Peggy NELA
For Fran in Ottawa in the October 21 newsletter, there is a recipe for
"make ahead apple pie filling" in the Sept 22/07 newsletter
marg in Ontario Canada
*This may be a repeat recipe. I could not
remember if it had been posted before.
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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
