Search
Pictures of Recipe
Exchange Newsletter
staff.
New Articles on this site
How to Make Aebleskivers
How to Make Monkey Bread
Newsletter index.
Recent Newsletters
Oct 14
Oct 15
Oct 16
Oct 17
Oct 19
Oct 20
Oct 21
Oct 22
Oct 23
Oct 24
I am calling out for information from our Nancy-landers, especially
those in the border areas of Texas, Arizona, New Mexico, California -- I
have a husband who LOVES enchiladas, but here in the midwest, all I
can find on the store shelves are the canned varieties of enchilada sauce
with the bright orange color or the green enchilada sauce. I am looking
for an authentic recipe for the ENCHILADA SEASONING MIX, and recipe to
make the sauce, but I do not want one that has tomatoes in it. I have come
close with a dry enchilada seasoning mix that I can find locally, and it
is good, but I want to make the most authentic possible. I have scoured
the websites, and everything I find has a tomato base in it.
I know that true enchilada sauce is made primarily of dried
peppers, and other spices, and I believe, sometimes has a beef stock base.
Please help me make my husband's favorite meal with a real authentic
Mexican enchilada sauce!!!
Sandy H, Blue Springs, MO
I am responding to Gladys in Avon Lake, OH in the http://www.nancys-kitchen.com/2007-october-recipes/october-26-2007.htm
newsletter who is looking for the baked beans with pineapple in the
crockpot. If she will look at the bottom of any newsletter she will see
the following: “Favorite recipes/links of our members”. Down about ½ way
is the link for what she is looking for. I am including the link here for
her: Baked Beans with Pineapple (Crockpot)
Also, I am sending a recipe I made last week and hubby and I love it! It
has such a nice flavor and the sauce is great over egg noodles!
*I used 1-1/2 C. chicken broth and 1/2 C. white wine – chardonnay) Yummy!
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
Chris in NM
Comment
The problem with the margins will be taken care of before the newsletter
is sent out this evening.
Nancy Rogers
Just wondering if someone has the date of the Lemon Bar recipe,
October 30th is my 53rd wedding anniversary and my hubby's favorite it
anything lemon. Thought I would try them if I can get the recipe. Many
thanks.
Jean/Ohio
In your June 12th newsletter, Carol in Ill. asked about deer repelent.
I found these hints in my files. I hope they are what she was looking for.
Rose Marie, in Freeborn, Mn.
Deer Repellent recipe
This will not hurt the deer. The deer will shy away from the scent of
other animals, so you trick them with the bloodmeal and hair clippings.
Your barber is a good source for some hair sweepings.
1 yard old sheeting, cotton, or muslin
1/4 cup bloodmeal
1 cup hair clippings
Cut the fabric into small 4-inch squares. Mix the bloodmeal and hair
together and place about a tablespoon onto the center of each square.
Bring up the ends and secure with a string or rubber band.
To use, hang these little packets from the branches of the trees and
shrubs where deer are a problem. You should be able to notice deer
avoiding the spot almost immediately.
You can plant Marigolds around the trees, they will keep all kinds of
critters away.
Source:
http://www.recipegoldmine.com
I am looking for a sausage quiche recipe that has spinach and green
peppers, onions, cheddar cheese, eggs, etc. Can you help me?
Daradams
Hello to all,
I tried to go to the web site for Toma via this newsletter. It said there
was no such site for haggermaker.
I did find the website for authors and it is awesome.
I sent a message about 3 weeks ago asking for a recipe for crab cakes and
a creamy crab soup I had when I went to Delaware just recently. There has
been no response that I have seen. Maybe someone can lead me to a web site
that I might try and find them.
Carolyn, Rochester, New York
Comment
Sorry you couldn't find it. Did you go to
http://www.yahoogroups.com
and put haggermaker in the search blank?
Tona does not have a site but she does have a very nice recipe group at
Yahoogroups. I would suggest to choose the digest option so all recipes
for the day come at one time.
Nancy Rogers
Hi,
This is for Mary in Green Brook, NJ, will you send in your date nut
recipe?
Phyllis - Irvine, CA
Recommended Recipes
Halloween
and Face Paint Recipes
Jar
Gift Recipes
Easy
Apple Recipes
Dumpling Recipes
Peanut Butter and Jam Muffins
2 -1/4 cups all purpose flour
2 TS baking powder
1/2 TS salt
2/3 cup brown sugar
8 TB butter, melted and cooled
1/2 cup crunchy peanut butter
2 large eggs
1 cup milk
approx 1/3 + or - cup jam (any kind)
Preheat oven to 375F and line a muffin tin with paper liners. In a large
bowl, whisk together flour, baking powder, salt and brown sugar. In a
medium bowl, whisk together the melted butter, peanut butter, eggs and
milk until smooth. Pour into flour mixture and stir until just combined.
Fill each cup of the prepared muffin tin about halfway up with batter. Top
each with a heaping teaspoon of jam and cover with remaining batter. Each
muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
Bake for 17-20 minutes, until a tester comes out clean and the top of the
muffin springs back when lightly pressed.
Cool on a wire rack.
Makes 12.
Note: I’ve used strawberry jam, but much prefer raspberry. I think
raspberry has more tart & sweet to it.
Dawn - cape cod, ma
Do you have a recipe for a Black Berry Wine cake? thanks
MARY ANN
Concerning the inquires about Jiffy Cornbread mix. I use it all
the time but it is not best for recipes like dressing or stuffing as it
has a slight sweet taste that you don't want in your stuffings. It is a
small box in the cake and mix isle and makes enough for two or three
people.
dtt
For Kim in Canada forgot the date your recipe for Grand Slam cake
was in the newsletter but was wondering if you prepare the cake mix as
usual and add the addition ingredients you have listed or if your only use
the ingredients listed. Please rewrite your recipe as I thought it was
very interesting and something my family would really enjoy. Thanks in
advance.
Marilyn
Morning All, recently my husband and I ate at a cafe in Pepin, WI. and
I ordered Norwegian meatballs and it was absolutely fabulous. I've had
Danish meatballs, but this was different. I've searched the internet high
and low and have been unable to find a recipe that I think would even come
close. They wouldn't give me the recipe, but said it had ground lamb and
ground veal. They also said it had cardamon in it. I don't know if the
cardamon was in the meatballs or the sauce. If anyone has a recipe they
might like to share I sure would appreciate it.
Thank you, Marsha along the Mississippi river in Iowa
Not a foods question, but a laundry one that I hope this friendly group
can help with. I bought an old quilt (old, not antique) at a garage
sale but it has been washed and or dried using a very strong fragrance
detergent and/or softener. I use a detergent without fragrance, but did
add Biz which has a slight fragrance to the water. I also dried with a
light fragrance dryer sheet that I can stand. It still smells like a very
strong perfumed detergent. Is there something I can add to the wash water
to remove that fragrance? I have been thinking about using baking soda or
washing soda, but wanted to get your ideas. I don't think I can stand the
fragrance as it is when we start using it. I've had this same problem
before with covers and clothes.
Any ideas? I appreciate your help. Take care of yourself Nancy and every
one have a great week.
Eureka, IL
Marie in Va whip up eggs with just a tiny bit of cottage cheese
and fry in frying pan The cottage cheese makes them so good and when my
kids were little they never knew there was cottage cheese in them but it
is just a tiny amount. Mary Ann upstate N Y
Hi Nancy - hope you're feeling better. I''m fairly certain none of us
would mind if you took a couple days off to rest. I had a bad chest cold
that went straight to my lungs and caused heavy congestion. A lot of
people in my town have this. And it takes a long time to get rid of it.
Sweet Potato Fries - YUM!
I don't have a recipe written down as I just created this last night. I
tried making sweet potato fries and they came out insanely good. The trick
to getting the sweet potatoes fries crispy is to slice them thin; I made
them like 3-toothpick thickness. I then fried them in my deep fryer in
peanut oil. It was the peanut oil that made ALL the difference. I salted
them immediately after taking them out of the fryer.
Also, to the couple of people that recommended adding a bit of mayo in the
scrambled eggs. We just tried that this morning and it gave it a wonderful
taste. And the color was better too. Thank you!
Dawn - cape cod, ma
Comment
I am feeling better. I had hoped to get a lot done today but all I have
gotten done is this newsletter and none of the duplicate names have been
deleted.
My cold seems better but my head aches when I work at the computer. I
talked with Dennis Weaver at
Prepared Pantry on the phone a few days ago. He had the a cold. He
must have sneezed or coughed and it traveled from Idaho to Texas right to
me through the phone. I am going to send it back to him this week, the
same way, LOL.
I wanted to post some pictures of my cats today but Ditto took my little
SD card adapter for my camera out of the desk drawer. He uses his paw to
open the drawer and look through it any time he is bored. Ditto
especially likes little blue items like pens, pencils and my sd card
adapter for the computer. I didn't take time to look for it. Think it may
be easier to buy another adapter for the computer to read my camera sd
card.
Nancy Rogers
This is for Gladys in Avon Lake, OH:
Baked Beans with Pineapple for Crockpot
1 pound lean ground beef
28 ounces baked beans
8 ounces pineapple tidbits, drained
1 large onion, chopped
1 large green pepper, chopped (can be sweet red pepper or omitted )
1/2 cup barbecue sauce
2 tablespoons soy sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet, brown beef; drain. Transfer to a 4 to 5-quart slow cooker.
Add remaining ingredients and mix well. Cover and cook on low for 4-8
hours or until bubbly. (Really only needs to be heated up.) Serve in
bowls. 6 servings
Gladys, I have made this many times for pot lucks we have had to attend
and everyone loves it. Enjoy.
Fran in FL
This recipe was also sent in by Muriel, Naples, FL. She added 1 Jar (4 1/2
oz.) sliced mushrooms, drained to her recipe.
I don't know what is more fun, getting recipes from ladies or seeing
were they come from, it is so nice to see ladies from all around the
country are reading and answering the letters. Thanks to Caroline from Mo.
and Jae from Oklahoma for the punch recipes, I will use one I know. Both
look so good
Marlene Fl.
Pineapple Baked Beans
4 (16 oz.) cans pork and beans
3/4 teaspoon dry mustard
1 cup chili sauce
1 tbsp. molasses
1/4 cup good-quality bourbon
1/2 cup strong coffee
1 (16 oz.)can crushed pineapple, drained
1/4 cup brown sugar, firmly packed
Combine all ingredients in slow cooker; cover and cook on LOW 6 to 8
hours. A half hour before serving turn to high and remove cover to steam
off excess liquid.
Marlene Fl.
Hello Nancy & Gang,
To Judy in NV-thanks for posting those best of the best recipes. I love
new recipes, but I especially love all the "old time" recipes from our
relatives. There are always great stories and precious memories with each
one. Nancy, somehow I just knew that you were a caregiver of long
standing-your efforts shine thru with every letter. Thanks you, thank you
for all of your work with this letter. I have visited many sites, but none
as warm and comfortable as this one.
This is my grandmother's signature holiday cake. It is delicious and I
hope some of you will give it a try. It was always on the table for
Christmas, and everyone always argued about who was taking the leftovers
home, but by the time we left we were all so full we didn't want to even
smell anymore food-lol.
Grandma's Applesauce Cake
2 c pecans-chopped
1 lb seedless raisins
2 c applesauce
1 c sugar
3/4 c butter
2-1/2 c flour
1/2 c fig preserves (her home canned ones were used)
1/2 c pear preserves (here too)
1/2 c syrup (my Daddy's homemade from our cane)
2 t vanilla
Frosting:
2 c sugar
1 c milk
1 c brown sugar
1 t vanilla
Preheat oven to 350*. Mix all the cake ingredients and put in prepared
pans making 3 layers. Bake for 15-18 minutes. Mix the sugar and milk and
boil until thick. Add butter and flavoring and whip until thick enough to
spread. Ice cake.
My sister brought this great dish to Mother's last Thanksgiving. It was a
very tasty side dish and one I have fixed often since then.
G Man's Veggie Casserole
2 cans of asparagus-drained
2 cans of English peas-drained
1 can of cream of mushroom soup
1 can of cream of celery soup
4 hard boiled eggs-chopped
4 oz pimento-diced and drained
3 green onion-finely choped
4 oz mushrooms-drain-optional
1 t garlic powder
salt & freshly ground pepper to taste
2 c sharp cheese-shredded
1 c Italian bread crumbs
2 T melted butter
In a lightly sprayed 13x9 pyrex, pour peas in a single layer, top with a
layer of asparagus, then eggs, mushrooms, onions, and pimentos. Mix soups
together with salt, pepper, and garlic powder. Pour over vegetables.
Sprinkle on cheese then bread crumbs. Drizzle with butter. Bake 350* until
brown and bubbly. Enjoy!!
Mimi in AL ^..^
Softening homemade bread crusts
I don't butter bread tops because we're on a low fat diet. However,
covering the bread with a dishtowel as it cools on a rack lets the steam
from the bread soften the crust.
Of course, there are many breads we prefer with a hard, crispy crust.
Baguette pans give wonderful, crisp crust top and bottom
Leah
Maggie B....her is a recipe I found in "All Recipes" for French Apple
Pie. I don't know if Nancy will allow it since it isn't my recipe. It does
not call for raisins but you could add 1/2 cup to the recipe and it
wouldn't hurt it.
French Apple Pie with Cream Cheese Topping
1/4 cup butter, softened
1 cup white sugar
1 egg
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup chopped walnuts
2-1/2 cups diced apple without peel
1 teaspoon vanilla extract
2 tablespoons hot water
3 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups sifted confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
Combine 1/4 cup butter, white sugar, egg, salt, cinnamon, nutmeg, soda,
flour, nuts, apples, 1 teaspoon vanilla, and hot water in the order given.
(Batter will be thick). Pour into pie pan.
Bake for 45 minutes at 350 degrees F (175 degrees C). Serve with cream
cheese frosting. To make frosting: mix cream cheese, 3 tablespoons butter,
1/2 teaspoon vanilla, and sifted confectioners' sugar. Beat until smooth.
Can serve hot or warm. Also, can refrigerate and let cream cheese topping
set up for a cold dessert.
I noticed that you stated that you had sold Annie's Kitchen and
Alicia's Kitchen recipe groups. Would it be possible to tell us why you
sold them?
Mary
Comment
I sold the two groups because I want to spend more time on this recipe
group. The company that purchased the two recipe sites (not this one) are
very nice people and have more time and resources to spend on improving
Annie's Kitchen and Alicia's Kitchen than I do. My first love is doing
this newsletter. The money paid for the the two recipe sites went into a
rainy day fund to keep this newsletter and site online. It would please me
a lot for you all to continue to visit
Annie's Kitchen and
Alicia's Kitchen.
I did not sell the recipe newsletter groups with the site. All of you are
still with me. As stated before, I would never sell any members names or
email addresses to any person, group or company. I did have to change the
email address on two of the three groups I send out the newsletter. I have
gotten some emails stating they are sorry to see me go. I am not going
anywhere, you are stuck with me for a long time, LOL.
Nancy Rogers
Chocolate Rum Cake
1 package yellow cake mix
1 package instant chocolate pudding mix
4 eggs
4 tablespoons rum
1/2 cup oil
1 cup sour cream
1 cup chocolate chips divided
1 cup chopped nuts, divided
Combine cake mix, pudding mix, eggs, rum, oil, sour cream, 1/2 cup
chocolate chips and 1/2 cup nuts. Blend well. Fold in remaining nuts and
chips. Bake in greased tube pan at 350º for 1 hour.
Bette~Indiana
Garlic Cheese Biscuits
2 cups Bisquick buttermilk baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup melted butter
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
Preheat oven to 450º. Mix Bisquick , milk, and shredded cheese with a
wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop
by heaping tablespoon onto an ungreased cookie sheet. Bake 8-10 minutes
until golden brown. Stir together butter, garlic, and parsley. Brush
mixture over warm biscuits before removing from cookie sheet. Serve warm.
Makes 1 dozen biscuits.
Bette~Indiana
Hello Nancy:
Hope your cold is better. Best medicine is staying under the covers and
sweating it out. No TV, no reading, no computer. Just sleep it off, if you
can do it. Just get up to eat and go to the rest room.
This always works for us.
I think everyone will understand if you don't get a newsletter out for a
few days.
When you are feeling better, you will see:
That I responded to Leslie in Pa.'s inquiry about bread machines. These
last 2 paragraphs were left off when you published the newsletter on
10/26/07 regarding the Bread
Machine. If you want me to resend the complete copy of it to you, just let
me know.
I have been seeking different kinds of bread recipes that I searched the
internet for. I was glad to see your request and hope that the group would
respond with some good recipes that they have made. I would love for
Nancy's readers to send in their best bread machine recipes.
I did make a stuffed cheese bread that was so good and an herb bread that
was also delicious, but very anxious to get some more recipes that are TNT
from the group since I was elected to bring some home made bread to
Thanksgiving dinner.
CAMILLE, Commack, L.I., NY
Comment
I was lucky I got anything out on the 26th. I was not feeling well and
probably did make mistakes. It took longer than usual (3-4 hours) to post
it. I considered not sending the newsletter but decided to try anyway.
Nancy Rogers
Thanks to all of the ladies who shared their fluffy scrambled egg
recipes. I was told not to whish the ingredients too much before putting
them in the skillet and that would toughen them. I am cooking on slow heat
and turn or scramble very easily. I have even got a mixer and really beat
them too much and they never turned out very good. I am going to try the
water and a little mayo before putting them in the skillet, cooking on
low, let them set a bit but them keeping on stir them. If you have any
more suggestions on how to fluffy them up. please share as I really want
them a pretty fluffy yellow.
Thanks Marie in VA
Hi Nancy,
I need help. Hopefully someone in Nancyland will be able to direct me to
some recipes that can be done in an authentic ceramic 4.5qt bean pot.
I just bought a new one and the six recipes that were included were not to
the taste of my family. Any recipes/links/sites shared will be
appreciated. I just can't wait to use it but first - I need a recipe.
Many thanks to everyone.
Susana in Louisiana
Re: Newsletter 10/23 - Judy from Tonopah, NV - "best of the best"
Family Circle recipes. I have been searching for ages for a recipe that
Family Circle printed in the summer or early fall of 1975 for a recipe by
a State fair winner named Ali McGraw. It was for a "fresh grated apple
pie". I have lost the original recipe but it was a true winner and so easy
to grate and mix and freeze for pies in the winter. If you would have it,
I would love to see it printed in the newsletter. God Bless, Shirley in
Ozark, MO
Madelyn from AK, how many loaves of bread does your recipe make?
von
Hi Nancy,
I would really like to make your Cricket's Pumpkin Bread and the Brandied
Cream cheese. Is this like a frosting you put on the pumpkins loaf?
I am really unfamiliar with it. Please help.
Thanks Carole with an "E" in Calgary
Want to send a thank you To Mary in Ohio for posting Henry’s Dip
Recipe. Will probably try it during the holidays. Have been baking up a
storm lately. Baking is a great stress reliever for me. My neighbors are
having ball with all the goodies. LOL We are only two at home now, and can
not possible eat all the things I bake. If we did, we would not be able to
fit through the door!!!! Thanks again Mary.
Harriet/AZ
Nancy and Friends,
Thank you Nancy for the wonderful newsletter. I have a folder full of
things to make. Glad the weather is cooling off so I can use the oven
without sweating to death.
I would like to thank Tona for her Onions Parmesan in the
10/17 newsletter. These were
wonderful. I served them with hamburgers.
Thank you also to Dawn in Cape Cod for the Parmesan Steak Fries in the
10/19 newsletter. Wonderful also. I served these with steak sandwiches.
Keep them coming guys. Lisa-Union Bridge, MD
Sweet and Sour Carrots
2-3 lbs of carrots sliced in rings
1 can tomato soup
1 cup sugar
1/2 cup canola oil
1 tsp salt
1/8 tsp pepper
2 tsp Worcestershire sauce
1/4 cup chopped green pepper
1/3 cup shopped onion
1/2 tsp dry mustard
1/4 cup vinegar
Cook carrots until tender about 15-20 minutes and drain. Combine the rest
of the ingredients in a saucepan and cook 10 minutes. Pour over carrots
and let marinate 4 hours.
You can serve this hot or cold.
Lisa-Union Bridge, MD
Sausage-Potato Quiche
3 Tbsp Canola oil
3 cups shredded potatoes
1 cup sausage, browned and drained
1 cup grated cheddar cheese
1/2 cup chopped onions
2 eggs, beaten
1 cup evaporated milk
1 tsp salt
1 Tbsp parsley flakes
Mix together the oil and shredded potatoes press over bottom of 9 inch
deep dish pie plate for the crust. Bake at 400º for 15 minutes.
Sprinkle over the crust the sausage, cheese and onions. Combine the
eggs, milk and salt and pour over mixture.
Sprinkle parsley over top.
Return to oven and bake at 400º for 35 minutes or until knife inserted
in middle comes out clean. Cool 5 minutes.
Lisa-Union Bridge, MD
For Marie in Va for fluffy scrambled eggs. I use about a Tbsp of
half-n-half per egg and really whisk it good. Make sure your pan is hot
with melted butter.
Lisa-Union Bridge, MD
Here are another three Best-of-the-Best recipes from Family Circle in
the mid-1970s.
BEST-OF-THE-BEST COLE SLAW
1 medium cabbage (about 3 pounds)
1 cup diced green bellpepper
1 cup chopped onion
1 cup shredded carrot
2 tbsp sugar
1/2/ cup oil
1/4 cup white wine vinegar
1 tsp salt
1/4 tsp pepper
1/2 tsp celery seed
Quarter and shred the cabbage. Layer cabbage with ice cubes in a large
bowl; fill with cold water to cover. Let stand 1 hour. Drain; squeeze in
clean towel. Put cabbage into bowl with green pepper, onion and carrots.
Mix remaining ingredients together. Pour over the cabbage; toss. Cover;
refrigerate 2-3 hours. Toss again before serving. Serves 12.
BEST-OF-THE-BEST MANHATTAN CLAM CHOWDER
2 cans (7-8 oz each) minced clams
1/4 cup butter
1 cup diced onion
1-1/2 cup diced potato
1-1/2 tsp leaf thyme
1/4 tsp white pepper
1 cup diced celery
3/4 cup diced carrots
1/4 cup diced green bellpepper
1 can (2#, 3 oz) Italian-style plum tomatoes
1/8 tsp curry
Drain clams; reserve 2 cups broth. Melt butter; saute onions. Add
remaining ingredients except the clams; bring to boil. Lower heat; cover
and simmer 30 minutes. Add clams; turn off heat. Let stand 2 minutes;
serve (serves 6).
BEST-OF-THE-BEST CHEESECAKE
Crust:
1-1/2 cup graham cracker crumbs
3 tbsp sugar
1/2 tsp cinnamon
1/4 cup melted butter
Filling:
3 8-oz pkgs cream cheese, at room temperature
1-1/4 cup sugar
6 eggs, separated
1 pt sour cream
1/3 cup flour
2 tbsp vanilla
grated rind from 1 lemon
juice from 1/2 lemon
Preheat oven to 350 degrees F. Grease a 9x3 inch springform pan. Place it
in the center of a 12-inch square of aluminum foil. Press the foil up
around the sides.
Mix the graham cracker crumbs, sugar, cinnamon, and melted butter in a
small bowl. Press 3/4 of mixture into the bottom and on the sides of the
pan; chill.
With an electric mixer on low speed, mix the cream cheese until soft. Add
sugar. Add egg yolks, one at a time. Add the sour cream, flour, vanilla,
lemon rind and lemon juice. Beat the egg whites until stiff. Fold egg
whites into cream cheese mixture. Pour into pan. Bake for 1 hour 15
minutes at 350 degrees F. Turn off oven; leave in oven for one hour.
Remove and cool on wire rack. Sprinkle with remaining crumbs. Chill
overnight. Dust with powder sugar before serving.
Judy from Tonopah Nevada
For Boots in VA. We put fine steel wool around all the openings where
critters can can under our house. Stretch it out thin and put it around
the bottom of your skirting. Works well.
Judi
Marie in Va. best scrambled eggs are the easiest. All you need
is butter or margarine and the eggs. Melt the butter/margarine in a non
stick pan. Whip the eggs with a fork until fluffy. Cook on low stirring
with a rubber spatula, turning the eggs from outside to the middle of the
pan. Continue until they are the consistency you like. Remove immediately
as they continue to cook even after removing from stove. Salt and pepper
as desired. I didn't know I made exceptional scrambled eggs until I heard
my husband telling someone that I made not only the prettiest but best
tasting scrambled eggs he's ever eaten. Talk about pressure!
Sandy in KY
There was a mention of using orange cream cheese nut roll with
date and nut bread. Can you provide recipe for this date and nut bread?
Thanks, Linda from TN.
Some messages were not posted in today's newsletter. They will be
posted tomorrow.
Nancy
*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
