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Hi to Kim in Texas and Billie in Florida - the just for dinner bread maker
is made by West Bend. However I have had no luck in locating one. If you
find any info I would be grateful to find out where they can be purchased.
Thanks to you.
IG
Angela, about your pineapple cream pie. My mother used to make it and it
was delicious. Bake a crust and cool it. Drain the pineapple and use the
juice as part of the liquid in the pudding. Make the pudding and mix
together with pineapple. Put a meringue on top and brown in the oven. It
was delicious. You can add a teaspoon of vanilla to enhance the flavor.
Madelyn of Ar.
I have gotten down to less than 10 members that have notified me that
they are getting duplicate newsletters. I will try and get those in
our family taken care of tomorrow.
Nancy Rogers
Thank you, thank you, thank you!!! All the recipes sent in from Judy in
Milwaukee, Mimi & Tootie in AL, Leasa in Iowa, Dorothy in WA, J.T. in
Indiana, and Carolyn in Tulsa are greatly appreciated. Boy, will I be busy
with my new Crockpot. Grandma O
Hi everyone and Happy Halloween!
To Carolyn in ar:
Your idea for freezing mashed potatoes is a great idea! I was thinking
that since I can't buy 5 lbs of potatoes when a 10 lb bag is only a few
cents more that it would solve my problem of potatoes sprouting if I would
make the recipe that you sent in and freeze it in smaller portions. What I
need to know is how many pounds of potatoes do you add to the rest of the
ingredients? I also get a good supply of sweet potatoes from a neighbor
and I am thinking of trying them in your Sweet Potato Casserole recipe and
freezing in smaller portions, too. Thanks for the recipes and idea.
Carolyn in Los Banos, CA
Another Nancylander wrote in that she also was having a problem with her
dryer getting so hot that it leaves wrinkles on her clothes, and she was
wondering how to fix the problem.
I had this happen several years ago and it turned out to be (if I'm
remembering correctly) the temperature sensor. (It may have been the
thermostat, but I think it was the temperature sensor.) If she gets an
electrician to look at the dryer, he should be able to replace the messed
up part.
Hope this helps!
Sharon in Texas
I would like to know if anyone has cooked their turkey a couple days
before Thanksgiving. It is then sliced and refrigerated until Thanksgiving
day and then reheated.
If anyone has done this with success, please let me know how you did it.
Thanks
CarolJ in Nebraska
RE: Blackberry Jello
I buy my Blackberry Jello in Athens, Alabama at Foodland Grocery Store.
This is the only place I have found it.
Tona in Bama
Thanks grannym for the update on the Grand Slam Cake; I have made it and
it
is really a hit with the family. It definitely is a keeper.
Marilyn, Mn.
In reference to several Pine Bark recipes, I also make this and I use
chocolate chips and chopped nuts top. I called them Heath Bar cookies.
Carolyn, Syracuse
Thank you Sandy for the Spam recipe it sounds just like what I remember my
Moms tasting like.
Mary Ann upstate N Y
Regarding the blackberry wine cake
I never made it with the blackberry Jell-O because I could not find it. It
is really good with raspberry Jell-O. Many of my friends asked for the
recipe.
Dorothy from WA
Re: Shopping Cart Handles
MY Mother had MRSA before she passed and the nurses and aids that cared
for her thru Hospice were thrilled when I provided Clorox wipes to clean
up with after they tended to her. They all wished everyone in their care
would have supplied them So I'd say a container of Clorox wipes would be a
great idea to carry to wipe down the handles of shopping carts in the
supermarket; or any surfaces we have to touch in public.
Darci in DE.
Hi to Nancy and all.
Thank you to Shirley in Tyler, TX and grannym IL for the recipes for the
mixed bean soup. I made the soup with some items from both recipes and it
was very good.
Also thank you to Sandy for giving the recipe for the mixture to go over
the SPAM that Brenda in Calabash NC asked for. I recently reconnected with
a friend after 20 something years and this was one of the things we talked
about. She would make the spam for us and it was so good. I'm going to
send the recipe to her and get to the store to buy some SPAM.
DD in Kansas
A friend shared this Broccoli Salad recipe me. I have made it several
times and love it, so just wanted to share with all of you!!!
Susan, New Braunfels
BROCCOLI SALAD
`5 TO 6 Cups broccoli florets
1/4 Cup red onion, finely chopped
1/2 Cup golden raisins
10 to 12 slices bacon, fried and crumbled
DRESSING
1 1/2 Cups mayonnaise
2 Tbsp. plus 2 tsp. balsamic vinegar
3 Tbs. sugar
Cut florets from broccoli stalks, separating them into small sections.
Combine with onion and raisins.
Combine dressing ingredients and combine with salad and chill for at least
two (2) hours. Add bacon about 15 minutes before serving.
Good for potlucks and an easy one to cut in half.
Good lovely morning Nancy and all Nancylanders,
We are having some beautiful fall weather in Wisconsin - finally after
three
weeks of almost constant rain. This is for Dorothy in Ohio. I have made
this salad with ramen noodles
countless times and everyone always wants the recipe. Hope this is what
you
are looking for.
RAMEN NOODLE SALAD
1 one pd bag coleslaw
2 pks beef ramen noodles (break up)
1/2 cup chopped onion
1/2 cup sunflower seeds
1/2 cup slivered almonds
1/2 cup oil (your choice)
1/2 cup sugar
1/2 cup white vinegar
Mix coleslaw, onions, broken up ramen noodles (noodles only-save pkt) and
sun
flower seeds. In bowl mix both flavor pkts from ramen noodles, vinegar and
sugar. Pour over slaw mix; add almonds and stir until mixed.
NOTE: Mix slaw, onions, ramen noodles and sun flower seeds together night
before serving. Mix dressing in separate bowl night before and store both
slaw and dressing in frig overnight.
Mix all together two hours before eating. If you mix slaw and dressing
together too soon before eating ramen noodles get soft. Enjoy.
Dianne in Wisconsin
For Susan, Ga., I live out side of Augusta. The name of our Church is, The
Sanctuary. The cookbook is a three ring hardback with a plastic rack to
hold the book, and tabs for each section. We will be putting the cookbook
together the 8th of November to try to get the book on the market by
Thanksgiving. I will notify Nancy when the book is ready and the cost.
Thanks for your interest. Betty T. Ga.
Hi Nancy, I am responding to Linda, Collegeville, PA in the
Oct. 29th
newsletter who asked for a deviled ham dip her mother used to make. I went
to the web site, yes it has one, and found lots of recipes. Below are 2 of
the dips, but none with Worcestershire sauce. Below is the link to the
site also so she can see if maybe I missed it.
http://www.underwoodspreads.com/underwd_products.html
Barbecue Ham Dip
YIELD: 2 cups
1 cup (1/2 pint) sour cream
1 can (4.25 oz.) UNDERWOOD® Deviled Ham Spread
1/4 cup prepared barbecue sauce
1/4 cup finely chopped dill pickle (B&G® Kosher Dill Pickles preferred)
1/4 cup finely chopped onion
In a small bowl, combine sour cream, Deviled Ham Spread and barbecue
sauce; mix well. Stir in chopped dill pickle and onion. Chill. Serve as
dip for chips or vegetables.
Deviled Ham & Cheese Ball
YIELD: 1 large cheese ball (approximately 3 1/3 cups cheese mixture)
2 cans (4.25 oz each) of UNDERWOOD® Deviled Ham Spread
1 (8 oz.) package cream cheese, softened
2 cups (8 ounces) shredded Cheddar cheese
2 tablespoons freshly minced onion
1 tablespoon dried parsley flakes
1 tablespoon lemon juice
1 teaspoon liquid smoke (WRIGHTS® Hickory Liquid Smoke preferred)
3/4 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 cup chopped nuts
1/2 cup radish slices
1/2 cup pecan halves
In a medium bowl, combine all ingredients except nuts. Chill until
slightly firm. Form into desired shape and garnish with nuts, radish
slices and pecan halves. Chill several hours or overnight. Serve with
crackers.
Take care of yourself Nancy!
Chris in NM
I must say "thanks for the memories" once again with this group. Back in
the mid 1950's, I was a young woman right out of highschool. I had gone
to Washington DC, worked in the Pentagon, and shared an apartment with
2-3 other girls. We didn't make much money in those days so we looked
for cheap meals. One of our treats was spam fixed by scoring the top,
pushing in cloves and basting with a vinegar, brown sugar, mustard
mixture. Yummm.
Lesleigh in PA
For Joyce in Ky
These are great – I think the recipe came from Cooking Light magazine a
few years ago.
Name of Recipe?
5-1/4 C flour
1-1/3 C warm low fat milk
1 pkg quick rise yeast
1/2 C sugar ( or less)
1/4 C melted cooled butter
1 t salt
1 large egg
cooking spray
3 T low fat milk
1-1/2 t poppy seeds
Combine 2 C flour, warm milk, and yeast in a large bowl. Cover with
plastic wrap and let sit for 1 1/2 hours until batter is bubbly and almost
triple. Add 3 C flour, sugar, butter, salt and egg - stir until well
combined. turn out on board and knead about 8 minutes until smooth and
elastic. Add enough flour to keep it from sticking.
Place dough in large bowl coated with spray turning to coat top. Let rise
until double. Turn dough out unto lightly floured surface and pat into an
10x8 inch rectangle. cut into 20 equal pieces and roll each piece into a
ball. Place into 9x13 pan that has been sprayed. Lightly coat dough with
spray and let rise 1 hour or until double. Preheat oven to 375. Brush 3 T
milk over top dough and sprinkle with poppy seeds. Bake 375 for 20 minutes
or until browned. Cool 5 minutes and serve warm.
Barb in N CA
Please let me know which newsletter Laurie submitted her lemon bars. I
have tried to search for them, could not locate the newsletter they were
in. Would like to try them.
Thanks Betty Boop!
This request was also sent in by (Sherry in Texas)
To Dawn on Cape Cod
I made the parmesan steak fries yesterday and they were super good. What a
wonderful French fry substitute for those of us on low-fat diets. BTW, I
am on Cape Cod for half the year and ready to head to FL for the second
half.
Leah the snowbird.
This morning while typing this recipe to e-mail my cousin, I thought
Nancylanders might enjoy it too. I saw it prepared on the PBS Nella
Cucina cooking show many years ago and have made it frequently since
then:
FRIED MACARONI (for two)
Brown 7 oz raw small pasta 7 - 8 minutes in olive oil until unevenly
toased. Gemelli or Rotini work well because of their many ridges. Add 3
Tbsp of your favorite cooking wine and simmer, stirring, until pan is
almost dry. Add chicken broth to almost cover pasta and simmer, covered,
until al dente -- almost crunchy -- ten minutes or less. Uncover and boil
off excess liquid. Add mushrooms sautéed in butter and snipped, fresh
parsley. Top with freshly ground black pepper and grated Italian cheese.
Re: Fluffy eggs
The Magic Bullet has a recipe for making Heavenly Eggs. I tried them
and they are, without a doubt, the fluffiest eggs. They are delicious. The
amount of two eggs looks like three or four eggs after they are cooked.
They turn out perfect every time.
Nancy in Tennessee
This is for Tona in Bama: In the 10/29 newsletter the recipe for Crockpot
Easy Cherry Cobbler states to top the filling with 'the rest of the
ingredients' and cover. How long does one cook it after adding these
ingredients?
Cindy in Kansas City, MO
Hello Nancy & Gang,
For Dorothy in OH, this is my friend Kim's slaw dish. I don't know if it
is yours, let me know I have another.
Nutty Chicken Slaw
4 chicken breast-cooked & cubed
1 can honey roasted peanuts
2 packs dry Ramen noodles-broken up
1 small cabbage-chopped (or use a large bag of coleslaw mix)
1 large red pepper-diced
1 med green pepper-diced
3 celery ribs-diced
1 red onion-diced
Poppy Seed Dressing
Mix all ingredients and toss with as much dressing as you like. Cover and
chill 3-4 hours before serving.
For Grandma O, this is a TNT from our family. Crockpots are a life saver
anytime.
Potato, Cheddar & Chive Soup
9 large baking potatoes
2 cans of chicken broth
2 large garlic cloves-minced
8 oz sharp cheddar cheese
1 c colby Jack cheese
1/2 c fresh chives (you will want fresh for this)
2 c half & half
salt & pepper to taste
Peel and slice potatoes about 1/4" thick. Put potatoes, salt and pepper,
and 1 can of broth into crock pot and cook on HIGH for 2 hours or until
tender. Transfer 2/3 of mix to a blender including the liquid. Add garlic
to blender and blend smooth. Return puree to crock pot and stir in cheeses
and remaining ingredients. Turn to low and cook 2 more hours. Serve with
hot crusty bread.
Honey Wings
16 wings-cut into 3 pcs (I use the tips for making broth)
2 c honey
1 c soy sauce
1/2 c ketchup
1/4 c olive oil
2 garlic cloves
1 t sesame seeds
salt & pepper to taste
Wash wings, pat dry and cut up. Discard tips or bag for broth. Cut
remaining wings into 2 pcs. Season with salt & pepper and broil in a foil
covered pan for 20 minutes or until brown. Transfer to crockpot. Mix
remaining ingredients and pour on wings. Cover and cook low for 5-6 hours.
This is a great tailgate, pot luck or dinner meal. We serve it with brown
or yellow rice and a simple spinach salad.
Enjoy, Mimi & Tootie
Hi Nancy, four legged associates, and Nancylanders,
I found these two recipes that someone asked for a few days ago. I'm sorry
that I didn't keep the date of the newsletter it was in, but her name is
Sandy H, Blue Springs, MO
She wanted Enchilada sauce recipes made without tomatoes for her husband.
These were in my files that I have on my computer. I hope they are what
she wanted.
Rose Marie in Freeborn, Minnesota
Red Chile Puree (Basic Recipe)
12 red chile peppers (dry)
1-1/2 quarts hot boiling water
1 clove garlic
Remove stems and seeds from peppers. Wash in cold water, then soak in hot
boiling water in covered pot for 20 minutes. Remove the peppers, save the
water and add during the grinding process.
Grind the peppers and garlic together creating a paste. Add small amounts
of water until all water has been used. A blender is an excellent means to
puree the chile.
For a fine puree paste, sieve the ground chile.
Store in refrigerator or freezer until ready to use. Yields 1 1/2 quarts
Prepared Red Chile Sauce
2 cups red chile puree
1/2 tsp. salt
1/2 tsp. garlic powder
2 Tlbs. lard or shortening
2 Tlbs. flour
Heat lard or shortening in a saucepan; add the flour, mix quickly and
brown (similar to preparing gravy). Add chile puree and seasonings. Simmer
15 minutes, stirring intermittently.
Note: This Prepared Red Chile Sauce is a basic sauce used as an ingredient
in various recipes. Adding or decreasing the amount of flour will produce
a thicker or thinner sauce, as desired. Yields 2 cups.
Hi Nancy, hope this finds you feeling better. Re: Liza E Tx
Oct. 29
newsletter. I use Black Cherry Jell-o in place of the Black Berry flavor
in the Black Berry Wine Cake recipe. After reading the recipes today I'm
wondering if the Black Berry Jam could be substituted someway.
Margaret, Tulsa
Hello everyone!
Does anyone have a recipe for "Thai red curry chicken with rice soup" ? I
had this soup in a restaurant and I just loved it.
Thank you !
Nancy in Vancouver, BC, Canada
To the Lady in Eureka, IL in the October 27th newsletter, RE: strongly
perfumed smell in quilt: I've used the following method for removing such
smells and it has worked with quite a bit of success. In your washwater,
use 1 cup dissolved baking soda, or washing soda, use also, a NONE scented
laundry detergent, wash as usual. When in the rinse cycle, use 1 to 2 cups
of WHITE vinegar to the final rinse, and do not add any softener, if you
want to use a softener, use a dryer sheet when you dry. I've gotten MANY
different types of odors out of clothing and bedding this way, not only
from very "perfumey" laundry, but also the musty smell that comes after
improper storage, and "smokey" smells as well.
Hope this helps. Karoline in NC
To Chris in NM
Send us some more of those fabulous Mexican recipes you have. Miss getting
them.
Judi
Oatmeal Carmelitas
Crust/Topping:
1 2/3 cups all-purpose flour
2 1/3 cups quick-cooking oatmeal
1 cup brown sugar
1/2 tsp. cinnamon
Pinch of salt
1 tsp. baking soda
1 cup butter, softened
Filling:
1 cup caramel syrup
1/4 cup flour
1/3 cup pecans, chopped
1 cup semi-sweet chocolate chips
Combine all crust ingredients in a large bowl and mix well. Place half of
the mixture in the bottom of a greased 13 x 9 baking pan. Press evenly
along bottom of pan. Bake at 350 for 10 minutes. Meanwhile, combine
caramel, flour, pecans and chocolate chips and mix. Remove crust from oven
and pour caramel mixture over crust and spread evenly. Sprinkle remaining
crust mixture over the top and bake for about 20 minutes more at 350
degrees. Allow to cool and refrigerate for several hours before cutting
into squares and serving.
Tona in Bama
OATMEAL CRUNCH BARS
4 cups quick cooking oats
1 1/2 cups chopped nuts
1 cup firmly packed brown sugar
1 cup coconut
1 teaspoon salt
3/4 cup butter or margarine, melted
3/4 cup orange marmalade
Heat oven to 400. Grease 15x10 baking pan. In large bowl, combine all
ingredients; mix well. Press in greased pan. Bake at 400 for 18 to 22
minutes or until golden brown. Cool completely; cut into bars. Yield: 48
servings.
Tona in Bama
Chicken Nachos
1 can Campbell's Cheddar Cheese Soup
1/2 cup Pace Chunky Salsa
2 cans (5 oz. each) Swanson Premium Chunk Chicken Breast, drained
1 bag (about 10 oz.) tortilla chips
Chopped tomato, sliced green onions, sliced
pitted ripe olives
MIX soup, salsa and chicken in saucepan. Heat through. SERVE over chips.
Top with tomato, onions and olives. Serves 6.
Tona in Bama
RE: Blackberry Jello
I buy my Blackberry Jello in Athens, Alabama at Foodland Grocery Store.
This is the only place I have found it.
Tona in Bama
Re: Grand Slam Cake:
This is an old recipe, ladies, and it is possible fluffy white frosting is
no longer sold. Just frost the cake any way you desire.
grannym IL
Hi Nancy - just wanted to say thanks to grannym for clearing up the
mystery
surrounding the Grand Slam Cake. But we need her help again. In the
October 29th newsletter Barb in OKC was questioning one of the ingredients
in the recipe - the brand of packages of frosting mix. I wish I could
answer your question Barb - but I had merely reposted grannym's recipe
because someone else had a question about it. I did not originally submit
the recipe. Grannym - help!
Kim from Canada
This is for Barb in OKC fluffy white frosting mix is by Betty Crocker. It
comes in a box and it is usually by the cake mixes and frostings at the
grocery store.
Nicol in MS
Cindy M asked about the difference between Marzipan, Almond Paste and
Fondant in the October 26 newsletter. Cindy, marzipan and almond paste are
exactly the same thing... marzipan is what the British and Australians
traditionally call almond paste. Fondant (as we're talking about toppings
and glazings) is a rather thick, rich icing.
Kindest regards, and best wishes to you Nancy
Maria
Cooking raw sweet potatoes (as requested 10/26/07):
My MIL, 50 years ago, taught me to melt a little butter in a cast iron
skillet with a heavy fitting lid. Slice sweet potatoes and place on
butter; give a little stir to coat potatoes with butter. Next, pour a
layer of sugar on potatoes. Cover with tight fitting lid and cook slowly.
Stir only once or twice. By cooking slowly, potatoes will cook soft and
the juice from the potatoes and the sugar will form a sauce. Plan ahead,
needs to cook slowly.
PeggyNELA
Hi Nancy,
I want to thank Linda in Ft. Collins and JoAnn H. for their answers to my
silicon pans problems. Things keep sticking to the bottom. Yes Linda H the
first thing I did when they were new was wash them in the dishwasher. I
may have found an answer though. I recently made a meat loaf in one of the
pans. It turned out to be very fatty. That one pan is showing improvement.
Perhaps you can kind of season them back to working.
Carole with an "E" in Calgary
I need help! My niece is getting married, and I am hosting a “gift tea.”
My mother-in-law insists that I serve tea cakes. I don’t know what tea
cakes are, or how to make them. Please, please send me your recipes for
tea cakes. Thanks - VolGram
Nancy, In the October 24th newsletter
Berine from Tenn. was asking about
freezing her thanksgiving dinner. Yes you can freeze your turkey and
dressing, bake your turkey and when done remove the meat from the bones
and put some broth that has water down as turkey broth is very rich and
freeze make your dressing and put into pan to be baked in and freeze. Now
unless you are wanting to serve the whole bird for the Man of the house to
crave this will not work. But you will have a very good and moistened
turkey. Take the turkey out of the freezer a day or two before you are
wanting to serve and reheat your dressing can go from the freezer to the
oven. I take the skin and bones and cover with water and boil them for
more broth.
I have even make up pies and cake and froze them just bake the pies that
morning.Also make up my noodles and freeze them take out of freezer and
drop in boiling broth. I was a caterer for many years and all I can do
before the better I like it.
Also someone was asking about baking in pints jars.. yes it can be done as
i have for many years follow the direction for cleaning jars and use one
half cup of batter in jars as any cake mix will do or make your own.
Thanks Nancy for all of your hard work.
Sharon in cool southern Indiana
Hi I enjoy daily recipes very much. I would like to know if there is a
recipe box anywhere on this site you can keep favorite recipes in. Thank
you
Linda
Comment
This site does not have a recipe box to keep your favorite recipes. I do
use Home Cookin' software and save them in it.
Nancy Rogers
For Lisa(East Texas)
If you will go to the website:
www.hometownfavorites.com, you will find that
Royal makes the blackberry gelatin that you can buy online.
Grandma T, GA
This is for Linda, Collegeville, Pa.
Deviled Ham Dip
2 (8 Oz) packs cream cheese, softened
1 cup mayonnaise
1 Tblsp. Worcestershire sauce
2 (4-1/2 Oz) cans deviled ham
salt and pepper
2 tsp. minced onion
Mix all ingredients in mixer or blender. Refrigerate until ready to use.
Serve with chips, pretzels or crackers. (Best with chips)
I found this in my saved recipes.
Joanna from PA.
To Lisa in East TX:
Royal still makes a Blackberry Wine Gelatin and you can get it on
Amazon.com. The only drawback is that it is VERY costly (around $15).
Betty Ann in W. TN
Hi Nancy and furry staff, In the Oct 29th newsletter, Dorothy, Ohio asked
for a recipe for a cabbage slaw made with Ramen Noodles. The following is
one I've been making lately, and it's always a hit and it's easy. Hope
this helps.
Cheryl in North Olmsted, Ohio
Chinese Napa Salad
Bag of cole slaw or Napa Cabbage grated
1/2 C chopped green onions
1/2 C sliced almonds
1 C salted sunflower seeds
1 package of chicken flavored ramen noodles
Dressing:
1/4 to 1/2 C olive oil
3T white vinegar
1/4 C sugar
seasoning packet from chicken ramen noodles
Mix all together and enjoy!
For Bonny in NC . Additional question for Sandy in ND for Chili Cornbread
Casserole 4/13/07: The instruction refer to Chili powder and cumin, but
there is not listing in the ingredients fro chili powder and cumin. Please
clarify. Thanks.
Seems I made changes to parts of the recipe and not to all. I am so sorry
for the confusion. Here is the correct recipe without my changes.
Cornbread & Chili Casserole
1 pound lean ground beef
1 jar chunky salsa -- (16 ounce)
1 can kidney beans -- (15 1/2 ounce) drained
1 can diced Mexican~style tomatoes -- (14 1/2 ounce) undrained
1 can com with red and green bell peppers -- (11 ounce) drained
1 package chili seasoning -- (1 3/4 ounce)
1 box com muffin mix -- (8 1/2 ounce) or com muffin mix to serve 6
1/2 cup shredded Monterey Jack cheese with jalapeno -- (2 ounces)
1 cup minced fresh cilantro
Heat oven to 400º F. Heat large skillet over medium~high heat and cook
ground beef, stirring, until cooked through, about 7-8 minutes. Stir in
salsa,
beans, tomatoes, corn and chili seasoning mix. Simmer 10 minutes, until
slightly thickened.
Meanwhile prepare corn muffin batter according to package directions;
set batter aside. Spoon hot chili into center of 2~quart rectangular or
oval baking dish; spoon cornbread batter around edges of chili. Bake
for 20 minutes; sprinkle with cheese and bake another 5 minutes until
cheese is melted and corn bread is deeply golden.
Serve individual portions in shallow soup bowls garnished with cilantro.
Make ahead tip: Make chili the day before and store refrigerated; heat
chili on top of stove before making casserole.
Serves 6.
Hi Nancy and friends. This is for grannym in Il. Your Cappuccino Chocolate
Cake sounds really wonderful. Do you think it can be baked in a tube pan?
I'd like to make it, but not only the convenience but the decrease in the
amount of frosting we'd be eating would make it work better for us. If so,
how long would you suggest baking it, and should the temp. remain the
same?
Thanks, Marilyn in FL
Jane Harris -
my mom never measured, but this is close. They are the best.
Sweet Potatoes
3 pounds sweet potatoes or yams
1 cup sugar
1 cup brown sugar
2 sticks sweet butter, cubed
Peel potatoes and slice or cube. Place potatoes in large pot, cover with
sugar, brown sugar and butter cook over medium heat until potatoes are
fork tender (about 20 minutes) but not mushy.
Hi Nancy here is a ton of crockpot recipes if anyone is interested. I
haven't tried them.
Brenda/Alabama
http://www.50plusfriends.com/cookbook/crockpot/index-5b.html
Hi Nancy, hope you are feeling better. In 10/28 issue Grandma O/Illinois
wanted a roast recipe. And Grandma HAPPY LATE BIRTHDAY!!! This is how I
make mine and wouldn't do it any other way. I know it sounds strange but
once you try it you want do it any other way.
Brenda/Alabama
Easy Crock Pot Roast
1 roast(your choice and one that will fit in pot)
1 cup water
1 pkg dry ranch dressing mix
1 pkd dry Italian dressing mix
1 pkg dry brown gravy mix
Put roast in crockpot. Pour water around sides. Sprinkle dry mixes on top.
DO NOT STIR! Cook 6-7 hours on low. About 1 hour before time is up you can
add some vegetables.
For more gravy with your roast add more water as it is cooking. It makes
the best tasting gravy.
Vickie in MO
Roasted Red Pepper Spread
Number of Servings: Serves 6 to 8.
RE: Roasted Red Pepper Spread with eggplant and garlic.
Roasted Red Pepper Spread
Serves 6 to 8 as a starter.
10 to 12 red bell peppers
1 large eggplant [roughly 1-1/2 pounds]
3 to 6 cloves of garlic, depending on taste
1/4 cup olive oil, divided; additional oil to finish dish
A few splashes of white vinegar
Salt and pepper, to taste
Dried red chili flakes and basil leaves, optional
Preheat oven to broil. Halve each pepper, discarding stems and seeds.
Place peppers, cut side down, on an old baking sheet or one lined with
foil. Cut eggplant in half lengthwise and score with a knife, drizzle it
with about 2 tablespoons olive oil and a little salt and place it on a
second baking sheet. Place one of the oven racks roughly 3 to 4 inches
below the heat; place peppers on this rack. The eggplant should sit on a
lower rack. Broil the peppers and eggplant, turning the peppers
occasionally until they are well roasted on all sides, roughly 15 to 20
minutes. The eggplant may be done first; if so, remove it and set it aside
to cool. [You can also use an outdoor grill to cook the peppers and
eggplant.] When you remove the peppers from the oven, place them in a
bowl, sprinkle them with a little water, and cover with a clean dishcloth.
This step steams and lifts the skins, making it easy to peel the peppers
once they've cooled. [Another method to loosen skins is to place the
peppers in a glass bowl and cover with plastic wrap until the peppers have
cooled.] Use an ice-cream scoop to remove the pulp of the eggplant,
leaving the skin behind. Discard the thickest seeds, but don't get
nit-picky. Put eggplant in a food processor with about 2 tablespoons olive
oil and 3 or 4 smashed garlic cloves. Pulse the eggplant a few times so
that it's chopped with the other ingredients but not totally pureed.
Remove the eggplant to a serving bowl. Once peppers are cool enough to
handle, peel them with your fingers or a knife. Add peppers to the food
processor and pulse 5 to 8 times to chop coarsely. Mix the peppers with
the eggplant puree, season to taste with salt, pepper, a splash of vinegar
and a shake of dried chili flakes, if you like. Smooth the surface of the
ajvar with a spatula. If you wish, garnish it with more finely diced
garlic and a few scattered basil leaves. Serve Ajvar with toasted bread
slices drizzled with olive oil and sprinkled with salt. The key to this
recipe is not to be shy about blackening the skins of the peppers.
Underneath the blackened skins, the peppers become tender and silky --
that's the secret to ajvar's distinctive texture.
John in Michigan.
Grannym's recipe for Cranberry Streusel Coffee Cake dated Oct 29 calls for
1 1/2 cup of baking mix. Can you please tell me what that is? I'm thinking
it's self rising flour. the recipe sounds so good. Thanks
Amy from Canada
I just want to say that this is the best newsletter on the internet. Thank
you so much.
Betty in Florida
Comment
It is the best because our family of members send in their best recipes,
tips and ideas. Our family make the newsletter the best.
Nancy Rogers
Buttermilk homemade:
We used one cup Bulgarian buttermilk left in bottom of 2-quart jug. Added
just enough dry milk/water mixture to fill jug. Left jug on counter top
overnight. Directions are usually on dry milk carton. Makes very thick
buttermilk.
My husband makes the best biscuits. He has always preferred Bulgarian
buttermilk for this, since it is thicker than just regular buttermilk.
This a.m. was our first biscuits made with homemade buttermilk. Very, very
good!
PeggyNELA
I hope this is the recipe for the meatballs that Marsha from Iowa wants.
It does not call for cardamon, but I think you could add a little in if
you
wanted.
Roz in Indy
kjøttkaker (Norwegian Meatballs)
Combine thoroughly in a bowl. Then shape into balls
(anywhere from marble to walnut-sized);
wet hands with water to keep meat from sticking
Then roll the balls over a plate dusted with bread crumbs
1 pound (16 oz) ground beef
1/4 pound (4 oz) ground pork
1/2 cup (4 oz) buttermilk (or whole milk)
1/2 cup (4 oz) dry bread crumbs (unflavored)
1 egg yolk
2-3 tablespoons onions, minced
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp each ground allspice, ginger, & nutmeg
Optional: 1 tsp Worcestershire sauce
In a large skillet, heat 1-2 ounces oil OR just enough to cover the bottom
of the pan.
When oil sizzles, cook meatballs in small batches. Fry about two minutes,
then turn once with tongs and fry second side for two minutes (or until
well browned).
Transfer meatballs to a cookie sheet covered with a layer of paper towels
Next make the gravy:
In same skillet, stir in
1/4 cup (2 oz) all-purpose flour (if there isn't enough oil remaining in
the skillet, add 1 tablespoon butter)
1 tsp sweet paprika (not the spicy stuff)
salt and ground black pepper, to taste
Stir in
2-1/2 cups (20 oz) boiling water
For richer gravy, use 1/2 water, 1/2 chicken stock OR 2 cups liquids and
1/2 cup sour cream
Return browned meatballs to gravy and simmer, covered, 20-40 minutes
To Lindah in Texas, and Boots in Va.
Best Ever Fudge
4 cups of white sugar
1 can evaporated milk
1 big cooking spoon white karo
1 stick of butter, (I always use real butter)
Put all ingredients in a 4 qt heavy pot. Cook to the soft ball stage, or
when a little dropped into some cold water forms a solid ball.
Remove from fire. Add 1 cup peanut butter, and
1/2 cup Reese's peanut butter chips. Also add
1/2 jar(7oz jar) of marshmallow cream.
1 teaspoon vanilla
Now here is my secret, instead of you stirring by hand, I use my portable
hand mixer. If sets up the fudge in half the time. And my arms are not
good for stirring with a spoon any more. When you see it is thickening,
pour into a well butter 9X13 pan. Let it cool completely, before cutting
into squares.
If I want to make chocolate pecan fudge, instead of the peanut butter and
chips, I add 1/2 bag of chocolate morsels semi sweet, and a large handful
of milk chocolate morsels. The rest is the same. Add the nuts whole, they
will chop up when you use the mixer. Blessing to all of the wonderful
cooks out there, and much Blessing to our wonderful Nancy for all of her
hard work.
Louisiana Lady
Quick Peach Cobbler
BEST dough type cobbler
Preheat oven 350º
1 stick butter
Melt in 13x9x2-inch baking dish.
1 c. flour
1 c. sugar (plus ¼ cup below)
2 tsp. baking powder
1/8 tsp. salt
In separate bowl, sift together dry ingredients.
1 c. milk
1 tsp vanilla
Slowly add to dry ingredients, blending well. Pour batter over butter.
3 cups peaches (sliced)
Spoon peaches over batter. DO NOT STIR.
1/4 sugar
2 tsp cinnamon
½ tsp nutmeg*
Mix together and sprinkle over peaches. Bake 350º for one hour.
Serves 8.
Paraphrased from Dinner on the Ground, p 222
Printed in 1990 and distributed from Alexandria LA
*Note: I could not locate my nutmeg, so I used Mace today. Becky, I look
forward to reading your Best Recipes!
Peggy NELA
Janet,
My mom used to make the best rice pudding and I made it for my children
and they are making it for theirs. It is a tried and true recipe and can
be served with or without a vanilla cream sauce over it.
Mom's Rice Pudding
3/4 cup rice, uncooked (I used instant but any is ok)
1 /12 cup water
dash salt
2 Tbs margarine
2 eggs
1 cup sugar
1 cup milk
1/4 cup oleo, melted
1 Tbs. vanilla
Place rice in a saucepan with water, 2 T margarine, and a dash of salt.
Bring to a quick boil, cover, and allow rice to simmer 15 min, or till
rice has absorbed all the moisture.
In a mixing bowl, lightly beat 2 eggs. Add sugar, milk, oleo, and vanilla.
Stir well. Add this mixture to the rice. Stir well.
Bake in an 8x8 baking dish in a 350 oven for 15 minutes.
Yield: 6 servings
Betty Ann in W. TN
To Madelyn in Arkansas :
Madelyn, you can get a better texture for your bread in bread machine if
you Start And Then Stop your bread machine 3 or 4 times at the beginning
of making dough. This extra mixing of dough makes a fine texture in my
bread machine (which is a few years old). After first couple batches, you
will get hang of method.
PeggyNELA (BnR in AR)
kA few more recipes for Marlene of Fla. October 23 newsletter.
Miniature New York Chicken Condon Bleu
25 Chicken cutlets, pounded thin
25 Boil ham slices, cut thin
25 Swiss cheese slice, cut thin
1-quart Buttermilk
4 Cups Cornflakes, crumbled finely
1/2 cup Sesame seed
This is easy recipe. Just lay one slice of ham on cutlet and the cheese.
Roll tightly. Dip each piece in buttermilk, then roll in mixture of corn
flakes and seeds. Place on baking tray in 375o oven for about 20 minutes.
Allow to cool. At this time you can freeze if you wish. When ready to use.
Let thaw a little and slice each in 4 or 5 small pieces. Serve with plum
sauce.
Plum Sauce
8 Jars Plum baby foods
2 Tubs
Ready whipped topping
2 Tbsp. Peach Schnapps
Heat the plum sauce in saucepan over low flame. Add the Peach Schnapps.
Cook for 15 minutes stirring with a whish and being careful not to burn.
Slowly add the whipped topping until silky and smooth. Serve hot.
This recipe can also be stuffed with a bread and fruit stuffing. Taste
great. Freezes well.
Recipe from "Dirty Cooking, to be or not to be a Caterer by Rose Sodano"
This is a fun book rosy wrote and I have a few copies if anyone wants to
pay postage. Has 76 pages. I also have her file of her recipes. I will
print a few as people ask for different recipes.
Mary Lamson
12 Greenbrier Road
Green Brook, NJ
In Monday's Oct. 29 newsletter, there was a recipe for Chicken in a Brown
Jug. Where would I find this jug or what product comes in one that can be
used in the oven?
Linda TN.
Hi Nancy, I really appreciate all the hard work you do on the recipe
letter. I enjoy it so much and I love reading all the comments.
I don't know if you have room to repost this recipe or not but wanted to
tell everyone how great it is. I like trying unusual recipes and this one
sure is unusual. If you haven't tried it you are missing out. I think the
next time I will crush the chips a little as some didn't get coated. It is
better the next day too!
Brenda/Alabama
Kookie Cookies
1 – 10 1/2 oz. pkg. corn chips
1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
Spread chips on greased 15 x 10 x 1 baking pan. Over medium heat, bring
corn syrup and sugar to boil. Boil 1 minute. Remove from heat and stir in
peanut butter until smooth. Pour over corn chips. Cool. Break or cut in to
pieces. When I take these somewhere I always get requests for the recipe.
Terese in South Dakota
Hello Nancy, kitties, & all Nancylanders.
I have a bag of mixed beans for soup. There isn't a recipe on the bag and
I have no idea what to do with them. Do any of you great cooks out there
have a good easy recipe that I can use the mixed beans with.
Thank you. DD in Kansas.
For DD in Kansas
I always wash my beans and pick the bad ones etc. out of them. I use a
pressure cooker to cook mine in but you can use any kind of cooker. It is
a lot faster with pressure cooker. If I don't have some meat to use in mine
I use a stick of butter, I also add a few shakes of chili powder. I Put
about a quart and half of water -- it takes quite a bit, because they swell
up. In the past when I didn't put enough water in them & they cooked below
the water, they would be hard.
I let them cook about 45 minutes-remove from stove & let the pressure off
(I do this by running cold water over the cooker) then stir them good and
salt them now--if you want them to have more soup you may want to add more
water at this time. Then put them back on stove & let them cook 20-30
minutes longer. I like my beans to have thick soup so I always let them
cook a little longer ... also when I start to cook them I add a whole
peeled Pototo, I have always heard it takes some of the gas from them & I
think it works.
I hope this will help you.
Have A Good Day!! Lucy in Ky.
Re: Sausage Tomato Gravy and Biscuits by Tona (October 22, 2007
newsletter):
I used this recipe idea this morning for breakfast, and it is very, very
good. However, since my husband watches his intake of pork sausage, I
varied the recipe ingredients by using less sausage and added a pinch of
sage (a seasoning ingredient in the sausage). I varied the cooking method
by adding flour before adding tomatoes (let the flour cook a little).
In wintertime, I usually parch (lightly brown) a pint or so of flour to
keep on hand for gravy. This browned flour would have been perfect for
Tona’s recipe. PeggyNELA
To Lisa in East Texas concerning the recipe for yeast rolls in the bread
machine.
I use this recipe all the time, it is very simple and they are very good.
Light Rolls
1/2 stick butter
3 cups bread flour
4 TLBS sugar (level)
1 teaspoon Salt
2-1/4 teaspoon yeast
1 egg
3/4 cup milk (I use 2%)
1/4 cup water.
Put everything in the bread machine just like the recipe reads. I heat my
milk and water, (not over 110 degrees).
Use the dough setting. Take out dough when finished and separate into four
balls. Pinch off and put into pans. Cover and let rise until doubled in
size. I let mine rise about 4 hours. Bake at 350 degrees about 12 to 15
minutes.
Jane in Lexington, NC
Re: Fluffy Scrambled Eggs
Don't use milk, use water. The eggs will be light and fluffy, use 1 tsp
per egg...
Hope this helps.
Doe
There was not room for all the messages in today's newsletter.
Longer messages were moved to tomorrow's newsletter. Some messages
that have several longer recipes will be spread out over several
newsletters.
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.
***Please use safe canning procedures.
Some messages have been edited to avoid duplicate information that has
been posted in recent newsletters.
Nancy Rogers
