Recent Newsletters
Sept 2
Sep 3
Sep 4
Sep 5 Sep 7
Sep 8
**Apple
Spice Bread Mix #05623
This flavorful quick bread mix is flavored with a blend of apple and
premium cinnamon for enjoyment at breakfast or part of a holiday buffet.
Delicious as a loaf or as muffins.
Gift Idea:
Give Watkins Apple Spice Bread Mix along with Watkins Cinnamon #01115. (On
sale for Sept.)
Orange Spice Bread # 05543
Gift Idea:
Give Watkins Orange Spice Bread Mix with Watkins Orange Peel #01940
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070 Eastern Time
See Watkins Dessert Mixes and recipes on my website. Scroll down past page
middle. My website will change Wednesday. For a copy of Watkins September
sale flyer and a free sample of Ultra Rich Hand Cream, please email your
name and address to me.
Thanks to Connie, TX and Tona in Bama. I made the Corn Dip and the
Chocolate Kahlua Pound Cake for a football party today and they both
were wonderful. Rave reviews from everyone there. I highly recommend both
of these great recipes.
Jan in LO, MO
Recent Newsletters from Prepared Pantry
Seven
Favorite Cheese Recipes
How to Make
Grilled Sandwiches and Panini Sandwiches
Seven Things
to do with Spaghetti
How to Make
Fancy Filled Cupcakes
I was wondering if someone could help me figure out when to use
flour and when to use cornstarch?? Or does it matter??? Nancy Thank
you so much for all your hard work -- like many others I look forward to
your emails everyday. My hubby has Parkinson's and things get a little
tough some days so your newsletter always lifts my spirits.
Thank you, Linda from Ohio/Florida in the winters
I want to compliment Frances in Wesley Chapel for her recent
letter on not taking credit for a recipe. NOW..... that's the kind of
friend to have ! Thanks , Frances.. honesty lives !!!
Good luck to you , Anita in Brandon, FL
Bacon 'n Eggs Crescent Sandwich
1 tube refrigerated crescent rolls
1 tablespoon onion -- chopped
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs
Cook the bacon crisp; crumble. Heat oven to 375. Separate dough into 4
rectangles. Place 2 rectangles in ungreased 8" square pan; press over
bottom and 1/2" up sides to form crust, sealing perforations. Place cheese
slices over dough. Sprinkle bacon and onions over evenly. Blend milk and
eggs; pour over bacon. Separate remaining dough into triangles; arrange
triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until
golden brown and filling is set.
Tona in Bama
Talking about cooking disasters...
Many years ago, I prepared one of my D/H's
favorites - a meat loaf that I added eggs, onions, ground chuck,
vegetable oil, a little milk, spices and a small package of oatmeal.
Cooked the loaf, took it out of the oven and all I could smell was
strawberries. I cut off a small slice and sure enough the strawberry
flavor was so strong. I realized that I had grabbed a packet of
strawberries and cream oatmeal flakes instead of the regular ones. Having
had some other failures in the kitchen, I went into my garden and buried
the meat loaf until I could get rid of it.
The neighbors dog got into my vegetable garden and brought out the
entire meat loaf and took it home. His master came over and asked if the
meat loaf was mine. I lied.....
Florence, IL
CardFountain Greetings ( new talking cards! )
The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.
Information:
The original poster of the Grape Salad recipe was Angie, N. Ala in
the July 16-1 2006 newsletter.
Tona's Cabbage Noodles recipe is in the
September 4, 2007 newsletter.
The Hot Dog Bun Pudding/Custard is in the
August
10, 2007 newsletter.
The CREAM CHEESE BANANA BREAD WITH CINNAMON CRISP TOPPING is in the
April 20, 2007 newsletter.
There are 2 nearly identical recipes. The biggest difference was the
amount of Baking Powder. Ranged from 1/2 tsp to 2 tsps.
Those that tried the recipes said it was better with the 2 tsps.
RE: The question about the Jell-O in the Apricot Nectar Cake. I'm quite
sure it means Jell-O gelatin, not the pudding.
I make a similar cake using the dry Jell-O
gramaj
Crockpot Chicken Creole
3 lbs. chicken thighs
1 cup celery, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can tomatoes
1 tsp. garlic powder
1 tsp. sugar
1 tsp. Cajun seasoning
1/2 tsp. paprika
salt & pepper to taste
Louisiana hot sauce to taste
2 cups rice, cooked
Place chicken in bottom of crockpot. Combine remaining ingredients (except
rice) & add to crockpot. Cook on high 4 to 5 hours or on low 7-8 hrs. Cook
rice according to package direction. Spoon Creole mixture over hot cooked
rice.
Tona in Bama
Nancy, I want to tell everyone about my husband. Years ago (32) I was
working days and he work nights. So I put beef stew in the crock pot one
day and told him what time to put the boil cabbage on. I got home
put the cornbread on, sat the table going to take every thing up. As I
took the lid off of the cabbage my husband said the cabbage should be
done, it has been cooking all day. He put the cabbage whole (head) in the
pot and cooked it all day did not chop it up. We did not have cabbage that
night. We still laugh about it.
Byron Tindle Bessemer, Ala.
A mistake confessed to, lol.
One Thanksgiving I fixed an ice cream pumpkin pie in a graham
cracker crust and put it into the freezer the day before Thanksgiving.
Then on Thanksgiving fixed all my meal. We ate all the meal and were full,
and never even thought about the pie in the freezer. About 3 days later
opened the freezer and there it was. We probably enjoyed it much more at
that time than we would have on Thanksgiving when we were so full. LOL
Then, there is always the time when I was first married and fixed the
turkey dinner for all my husbands family, and guess what. When we took
stuffing out of the turkey, we also took plastic bag of yuckies out with
it. LOL Thats right, didn't know they stuffed them in the neck and stomach
cavity, and I was just 18 at the time and not about to stick MY hand
inside that dead turkey. Everyone had a fun laugh over that one.
Kim in Streetman TX
This is for Barbara in AL in the Sept. 8th newsletter concerning the
Sun-Bird Hot and Sour Soup Mix. I love Hot and Sour Soup also and
wondered what grocery you found this mix. I live in north Alabama near
Decatur and we have access to Kroger, Walmart and Publix. This would be
wonderful to have this just within your reach when suffering a cold or
head ache. This really seems to help.
Jane Ann in Alabama
A request please for the date of all the ramen recipes. Just
bought some packages and I had always used them just as a soup. I have
used some TNT recipes with good success. Nancy I love your site, and there
is a bonus also with the games near the finish. Best Mahjonng there
is.Patricia, On.
Breakfast Burrito
1 T. butter
1 medium potato, finely diced
1 green bell pepper, seeded and finely diced
4 slices bacon, cooked and crumbled
8 eggs, lightly beaten
Salt and freshly ground pepper to taste
4 flour tortillas warmed
4 oz. cheddar cheese, shredded
1/2 C. Mexican-style salsa
2 scallions, finely chopped
Melt the butter in a skillet over moderate heat and saute the potato and
pepper until tender, about 5 minutes. Add the bacon and eggs and cook,
stirring frequently, until set. Divide the egg mixture between the
tortillas and top with the cheese, salsa, and scallions. Roll up, tucking
the ends under. Serves 4.
Tona in Bama
I noticed the message about fake greeting card messages. I'd like to
let you folks know that if you have the FREE virus protection program
AVG, you shouldn't have such
problems. In addition to checking the files on your PC, it checks both
outgoing and incoming email and stops anything with a virus right away.
It's totally free, and they update it once or twice a week so that they
have ways to stop new virus stuff. Just click on the following link, and
follow the instructions. PS, I'll send the spaghetti recipe I promised
later, but I've been sort of under the weather lately. Loved the story
about the cats and the ice cubes.
http://free.grisoft.com/
Comment
I guess that Siggy got the message about touch the ice cubes one more time
and he was in trouble. When Siggy wants something like food or water he
meows until I get up and follow him. This afternoon he wanted me to follow
him to the ice machine on the refrigerator door. I let him get more cubes
so Ditto and Siggy can bat the cubes back and forth to each other. They
played about 2 hoursl . Now both kitties are taking a nap.
Nancy Rogers
HI Nancy and my fellow Nancylanders,
First Nancy, I have to tell you what a kick I got out of your furry
children and the ice hockey! They are ingenious for finding things to
occupy their time, aren't they? I could just see it in my mind's eye with
your description! That Siggy maybe was trying to get Ditto in trouble, do
you think? Or maybe he was just entertaining him, who knows what little
cats think, right? HA!
I have to tell you a little incident that happened when I was in
charge of my little sister one Sunday when the folks were out of town. I
drove us to church and home. My grandmother was coming over after her
church let out to keep my sister, and my brother had gone with the folks.
I was 16 and had a big date with my boyfriend (who eventually became my
husband), that afternoon. Mom had put a roast in the oven before they left
and had a salad in the fridge. All we had to do was cut up the potatoes,
cook and mash them. My brillant little sister said, "I think we should use
the pressure cooker because the potatoes will get done really fast." She
assured me she knew all about it by watching mom. She was 12 and thought
she was 21!!! Anyway, we got the potatoes on and we stood there and
watched the little top jiggle. We knew we were doing good because it
jiggled. After all, it jiggled when Mom did it. After about 20 minutes, we
decided that those potatoes should be done, so we took it off the stove.
Now the big deal was to get the lid off. But of course, my little sister
couldn't remember how to do that!!! So big sister that I am, I decided I
would handle this. I got a knife from the silverware drawer and proceeded
to pry the lid off that pressure cooker! When the lid blew off we were
barely missed by it. There were hot mashed potatoes all over the ceiling,
all over the floor and all over us. We were screaming and yeling and
trying to get the hot potatoes off us when my grandmother walked in the
door and nearly fainted! I was holding the bottom of the pressure cooker
and the rest of the potatoes. Granny Bea took over and rescued the rest of
the potatoes and I did make it on my date after we ate. Ha! But I had a
big red spot right at my throat where some hot potatoes landed on me.
I did learn to cook with a pressure cooker after I grew up, and we did get
a lecture from our grandmother, and our mother when Granny Bea ratted on
us. ROFL! But my sister and I have laughed about that over the years.
Still the thought of how dangerous that could have been make us glad we
had God watching over us that Sunday.
God bless you all,
Sandi Hutson in Jasper, TX
Oh, and my grandchildren call me "Granny Bea"
I want to thank my friends for putting on the Chocolate Cherry pie
filling cake recipe, I was very glad to have it again. I always love
the recipes and I sometimes wonder if I am getting all of the newsletter
as I saw where someone had written that they saw so many of the chocolate
-cherry cake recipes on that day, but I only saw two(2). Is there
something I can do to get all of the newsletter?
Thanks, Lois
Ps. I just can't get over your smart cats dragging their bed to wherever
they sleep and to the door to watch the rain, they do the smartest things
and I know we all love to hear about them, thanks for sharing your stories
about them.
Comment
A few years ago, I decided to change the tall end table (window high) from
the living room to my bed room. My cats at the time (Siggy and Annie)
verbally disapproved of my decision. They used the end table for their
viewing of the squirrels outside each day. I went to work in the morning.
When I came home that afternoon the end table was halfway down the hall. I
couldn't understand how it got there. Later in the evening when I was
working at my computer I heard furniture moving. I got up and looked and
watched as Siggy and Annie were working together to pull the end table
down the hall with their paws. I would have never believed it if I hadn't
seen it. Decided if they wanted it that much in the living room I would
help them move it back. My decision made two kitties very happy.
Siggy and Annie's Page
http://members.amaonline.com/siggy/
Nancy Rogers
Maple Sausage and Orange Cream Cheese Turnovers
8 oz. maple sausage links
8 oz. cream cheese
1/3 C. orange marmalade
1 sheet puff pastry thawed
1 C. almonds sliced and toasted
1 large egg
Heat a skillet over medium-high heat. Cook sausage until nicely browned
and firm, approximately 5 minutes. Set aside and slice into thirds
diagonally.
Combine cream cheese and marmalade in a bowl. Set aside. Unfold pastry and
cut into thirds lengthwise. Cut the strips in half making 6 squares. Using
a rolling pin, roll out each square to measure 6 x 6 inches. In a small
bowl, beat the egg. Brush the egg wash around the border of the pastry.
Place 2 T. cream cheese mixture on the pastry. Sprinkle 2 t. almonds on
top of cream cheese. Fold pastry over and seal the edges by pressing down
with a fork.
Brush the exterior with egg wash and sprinkle with almonds. Bake for 15-20
minutes, or until golden brown. Serve with Maple Syrup.
Tona in Bama
Hi Nancy, this is for Jim looking for the cabbage noodle casserole of
Tona's.
I believe it is in the
July 21/07 newsletter
Marg in ON (Canada)
Jim, you can find Tona's recipe for Cabbage Noodle in the
9-4-07 newsletter. I have made it and it
is absolutely out of this world. Thanks, Tona for such easy, simple and
delicious recipes. I have made a special file of all your recipes. And a
thank you to you Nancy for making all of this happen with your dedication
to this wonderful newsletter. Betty in MD
To JM who wanted to know about Tilapia.
It is a white meat fish and very versitile. It can be used as a sub for
any recipe that calls for a white type fish. If you do not have any
recipes or cannot find any, I will be happy to forward you some via this
website.
Big Jim, Jacksonville, Florida
To Sandy in ND regarding your Chocolate Biscotti TNT recipe from
9-7-07... this particular recipe does not have any butter listed in the
recipe-your others do include butter. Does this particular recipe not
utilize butter or was this just an error? Thank you.
Diane in Grafton, WI
Diane there was no butter in the recipe although I have made it and
creamed 1/4 cup butter into the sugar before adding the eggs, flavoring
and remaining ingredients. I'm sorry I should have included my note with
the recipe.
Sandy in ND
Dear Nancy
I Love to watch Emeril. He certainly is my favourite show on the food
network. I have ordered different things I have seen him use on his show
the latest gadget is a Jaccard. I was wondering how many people
have used them and if they think they work. I have never heard of them in
this area. I would just like people's personal opinions.
Thank You Colleen in Cornwall Ontario
Dear Nancy,
I had this cake at a cookout over the weekend. I thought others would
enjoy it to.
Melon Cake
beat 3 eggs and 2 cups sugar together
add 1 cup oil and beat well
add
2 tsps, vanilla
1tsps baking powder
1 tsp. baking soda
1 tsp salt
Beat well. add 3 cups flour, beat well fold in 2-3 cups grated muskmelon
and
1-1/2 cups nuts
Pour un a 9x13 pan greased and floured and bake for 1 hour.
*[the more melon the better]
Cream Cheese Frosting
6 oz. cream cheese
1\3 cup butter
1 1/2 tsp. vanilla
3 1/2 cups powdered sugar
1 tsp. milk
beat well and frost cooled cake. very good.
Roberts wife in Ohio
This might be easier for the girl with the sophomore project on
Germany.
http://www.germandeli.com/reforalcommi.html
or other recipes
http://www.germandeli.com/index-recipes.html
McA
Your recipe for hamburgers with Jimmy Dean sausage or tell me
what newsletter the recipe was posted.
thanks Leslie from Texas
Well, I got a great deal on a Jack LaLane juicer at a yard sale, but it
came with no recipes. I'm planning to get a juicing book when I go
shopping next month, but was wondering if anyone had any recipes that seem
to make fingernails less brittle. I know there are tons of recipes for
juicing to help with lots of tips on living healthier in a more natural
way, so I'm very excited to buy the book, but if anyone has any helpful
tips on juicing. I'd greatly appreciate it so I can start using it before
I go
do my next shopping trip.
Thank you in advance.
Oh, and Nancy, I loved the Siggy and Ditto story with the ice cubes. How
cute that must have been to watch. You should have turned that one into
one of those funniest video shows. Sounds like a winner to me.....
CindyO
Mom's Apfelkuchen recipe
http://recipes.sparkpeople.com/
McA
For Rita (9/08):
Apfel Kuchen (Apple Coffee-cake) Apples and plums are customarily used,
but peaches, nectarines & pears are delicious too. Start with the basic
sweet dough for 2 large cakes or 3 smaller ones.
Basic Coffee-cake Dough
2 eggs, well beaten
1 C. milk, warmed
1 pkg (or 1 TB) dry yeast
1 C. warm water
1 C. butter (1 stick melted but not hot)
1 C. sugar
1 t. salt
1 t. grated lemon peel
3 C flour, more if needed
Pour lukewarm water, yeast & sugar in mixing bowl. Add melted butter,
warmed milk, salt, lemon peel & beaten eggs. Mix well. Add flour, 1 c. at
a time, mixing well after each cup. Add more flour, if necessary, to make
smooth dough, and turn out onto floured surface. Knead lightly. Let rise
about 1 hr.; punch down & let rest 10 min. Spread dough in 2 well-greased
9 IN. round or square cake pans, pushing up on sides as for pie crusts.
Topping: 2 med. apples, 1/3 C. sugar, 2 T bread crumbs, 2 t. cinnamon, 4 T
melted butter Peel & core apples, then cut into 1 inch slices. Arrange in
overlapping circles on top of dough. Drizzle melted butter over fruit &
crust, sprinkle w/ cinnamon, sugar & crumbs. Let rise 30 min. Bake 350
35-40 min.
Athena in DE
When I was first married, I invited my grandmother and grandfather to
dinner. I made roast turkey. I said to my grandmother that the turkey
didn't have any neck, giblets or liver in it. She said, look in the neck,
so I did, and guess what, it was there, still wrapped in the paper.
Just recently I made some pizzeles and put powdered sugar on them (I
thought), when I gave some to my girlfriend to take home to her husband he
said, something is wrong with this sugar, it must be old. Well come to
find out I used my shaker with the flour in it instead of the one with the
powdered sugar.
Carolyn Syracuse
9/9/07 For Martha in Texas
Here's 2 recipes for Cream Cheese Banana Bread
CREAM CHEESE BANANA BREAD
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 (8-ounce) package cream cheese, softened
2 cups granulated sugar
2 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour two 8 x 4-inch loaf pans,
or line bottoms of pans with parchment paper and spray paper with nonstick
cooking spray. In a large bowl, beat butter and cream cheese at medium
speed with an electric mixer until creamy. Gradually add sugar, beating
until light and fluffy. Add eggs, one at a time, beating just until
combined. Combine flour, baking powder, baking soda and salt; gradually
add to butter mixture, beating at low speed just until blended. Stir in
bananas, pecans and vanilla. Spoon batter into prepared loaf pans. Bake in
preheated oven for 60 to 70 minutes, or until a toothpick or wooden skewer
inserted in the center comes out clean and sides pull away from the pan.
If necessary, place aluminum foil over breads the last 15 minutes of
baking to prevent over-browning. Cool bread in pans on wire racks for 20
minutes. Remove from pans (and if you used parchment paper to line pans,
remove paper) and cool breads completely on wire racks before slicing.
CREAM CHEESE BANANA BREAD 2
1 (8 oz.) pkg. cream cheese
1 c. sugar
1/4 c. butter
1 c. mashed bananas
2 eggs
2 1/4 c. flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. chopped nuts
Preheat oven to 350 degrees. Combine cream cheese, sugar and butter mixing
well. Blend in bananas and eggs. Add remaining ingredients; mix well until
moistened. Pour in greased and floured 9x5 loaf pan. Bake 1 hour 10
minutes or until wooden pick comes out clean.
Mary in Va
For Rita in NC (Sept. 8, 2007 newsletter)
When I saw the name of your grand daughter’s project my first thought was
apple cake. I did a search online, and sure enough that’s what I found. I
hope this helps you. It looks very simple. Good luck with the project.
Here is a funny for you; when you mentioned German beverage, my first
thought was beer (laughing).My brother lived in Germany for 4 years and he
would always tell my how much the Germans liked their beer and wine.
German apple cake (versunkener apfelkuchen)
3 cups all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine, softened
1 3/4 cups sugar
3 large eggs, separated
1/2 cup milk
8 medium (about 3 pounds) cooking apples, such as Golden Delicious, Granny
Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap,
Yellow Transparent, or any combination, cored and diced (peeling is
optional)
Glaze (optional):
1 cup confectioners' sugar, or 1/2 cup confectioners' sugar and 1/2 cup
light brown sugar
1/2 teaspoon vanilla or almond extract
1 to 2 tablespoons milk or water
Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan. Sift
together the flour, baking powder, and salt. Beat the butter until smooth,
about 1 minute. Gradually add the sugar and beat until light and fluffy,
about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour
mixture and milk. Beat the egg whites on low speed until foamy, about 30
seconds. Increase the speed to high and beat until stiff but not dry. Fold
one-fourth of the whites into the batter, then gently fold in the
remaining whites.
Pour half of the batter into the prepared pan. Spread with half of the
apples. Top with the remaining batter, then the remaining apples. Bake
until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes,
then transfer to a rack and let cool completely. To make the glaze if
using: Combine all the glaze ingredients, stirring until smooth and of
pouring consistency. Drizzle over the cake and let stand until set. Makes
one 10-inch Bundt cake; 8 to 10 servings.
Source:
http://www.epicurious.com/recipes/food/views/104024
Angie in Ohio
Wondering if anyone in Nancyland has a recipe for Chuckwagon
Sandwiches? My other half loves them and has asked me to see if I can
find a recipe. I know the good cooks in here can help me!! Thanks Nancy
for this wonderful site!
Earlene in NC
Good Morning to all! As always, reading this newsletter is a very
enjoyable time of the day for me -- I do appreciate and all of you very
much. I do have a question for Evelyn of TN about the microfiber cloths
she bought & is using as washcloths. Can you be more specific on where you
bought them or how they were labeled. I was in a Super WalMart tonight &
was overwhelmed by the choices -- a package of multi-colored cloths (each
to clean something different), dishcloths, bath mitts, etc. Just curious
if you could give me some additional information that would help me locate
them. Thank you so much.
Kalyn in The Woodlands
OK, here's my worst meal moment. The first or second
Thanksgiving after I was married (41 years ago), I fixed the entire dinner
from appetizers to dessert for my rather large family. I had cooked a lot
before I married, so the meal itself was not too daunting. My problem was
that I had a tiny house and an even tinier dining room, and the table was
not large enough to hold plates, glasses, etc., and all the food.
So...I had this brilliant idea of setting up a card table in the corner,
starting each dish on one side of it, and having my dad set the dish on
the card table as it came to him (the last one to partake from the dish).
It was working so well and I was so proud of my great idea! I brought the
last bowl of food from the kitchen to the dining room and presented it to
the first person; it went around the table, and my dad set it on the card
table. At that very moment, one of the legs on the table (which hadn't
been securely fastened) gave way, and all my hard work slid to the floor -
breaking bowls and dumping food everywhere! I just stood there and cried!!
One good thing was that none of us had seconds that day - probably the
only time our family didn't overstuff ourselves on a holiday dinner before
or since. It was awful then, but we've had a lot of laughs about it since.
Doris in Oklahoma City
Hi everyone :) This is for Beverly wanting crock pot recipes. I sent
one in the other day for ham corn potato scallop that we really like but
here is another one that we love. I have it listed for pork but chicken or
beef would work well too but I like the pork best. I tend to use pork
tenderloins as they are often on sale and make for a cheap meal that way.
Donna in KS
Crockpot Pork Italian Style
Serves 8
3 lbs pork (tenderloin, pork loin roast, chicken breasts, beef roast) Let
your imagination go wild.
1 (14oz) can diced tomatoes
1 small green pepper, diced
1/2 to 1 onion, chopped depending on how much you like onions
1 (10 3/4 oz) can cream of mushroom soup (golden mushroom soup even better
I think)
6-8 garlic cloves, minced.
1 (2/3oz) package Italian salad dressing mix
2 ts Italian seasoning herbs
pepper to taste
Place meat in the crockpot. In a bowl mix all other ingredients together.
Pour over the meat in the crockpot. Cook on low setting for 6 to 8 hours.
Serve with mashed potatoes, over pasta of choice or rice, whatever your
taste buds desire.
Enjoy
This also freezes well for a quick meal anytime you want.
Another recipe is:
Black Bean and Chicken Soup
Serves 10-12
1 lb black beans, soaked, cooked, and drained (can use canned black beans
just drain if you want before using)
1 lb boneless skinless chicken breasts, cut in bite size pieces
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 large onions, diced
2 (14 1/2 ounce) cans diced tomatoes, one can drained only ( I sometimes
use one can rotel tomatoes and one regular diced for a little added spice)
2 cups corn
2 (14 ounce) cans chicken broth ( I use chicken base in place of canned
broth)
2 tablespoons cumin
2 tablespoons garlic powder ( I use minced garlic in place of powdered
except for 1/2 ts for cooking the chicken)
2 teaspoons black pepper
Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4
tsp black pepper. Cook on medium high heat in small about of oil, until
chicken is cooked through and lightly browned, or about 5-7 minutes.
Combine all ingredients and cooked chicken in crockpot. Stir well, and
taste to make sure spices are how you like them. Cook on high heat one
hour, then low for 3-4 hours, or for however long you need it to cook. It
will be done when you are ready for it. This does make alot but it freezes
well to pull out and have a bowl whenever you feel like it.
Hi Nancy and all...I've been reading recent newsletters, and while
reading entries about stocking a pantry, a little poem came to
mind. This is no small wonder considering that this particular shower I
was involved in took place well over 30 years ago! Anyway, inside of each
invitation we placed a neatly typed note saying "To do something for
_____, that is nice; please bring along this can of spice." We then wrote
in a spice, making sure that she had more of the commonly used spices, and
a nice variety of others. I remember thinking that this was very
thoughtful...and useful. Hope this little "memory" helps others looking
for unique shower ideas. Everyone have a great week!
Anne T - PA
For Buckeye Annie~
I grew up in OH and both my parents and all sets of grandparents came from
OH as well. We all grew up enjoying a dish we called Talerine. I
had always assumed it was a family creation, but recently found it is
really popular and a fond dinner memory for many. It has a lot of
variations, but basically it is ground beef with onion (maybe garlic),
tomato sauce (or even tomato soup), corn, green or black olives (sliced),
and egg noodles. I can all be made in a large skillet on the stove, or
after combining and heating ingredients until noodles are almost done, it
can then be poured into an oven-proof casserole, topped with grated
cheddar cheese and baked until bubbly. I usually add chili powder and a
little of the liquid from the green olives (my families preference). Hope
you enjoy this TNT recipe as we have for generations! Oh, believe it or
not you can Google it and find many more recipes.
FL Jill
Chocolate Chip Muffins
12 servings
2 cups all-purpose flour
1/3 cup light-brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2/3 cup milk
½ cup butter – melted and cooled
2 eggs – beaten
1 teaspoon vanilla
1 package (12 ounces) chocolate chips (I used semi-sweet chocolate chips.)
½ cup walnuts or pecans – chopped
Preheat oven to 400 degrees F. Grease twelve muffin cups.
~ I used cupcakes liners rather than grease the muffin cups.
In a large bowl, stir together flour, sugars, baking powder, and salt. In
another bowl, stir together milk, eggs, butter and vanilla until blended.
Make a well in center of dry ingredients; add milk mixture and stir just
to combine. Stir in chocolate chips and nuts.
Spoon batter into muffin cups; bake 15-20 minutes, or until a knife
inserted in center of one muffin comes out clean. Remove muffin tin to
wire rack; cool 5 minutes and remove from muffin tins to finish cooling.
Serve warm. I froze mine and heat them in the microwave. They have lots of
chocolate chips in them. DELICIOUS!
Source: From: www.mrbreakfast.com
(2007)
Thanks, Joan, San Antonio, Texas
APPLE STRUDEL BAKLAVA
3/4 lb. phyllo dough (18x16 inch sheets)
1 1/4 c. butter, melted
2 c. coarsely shredded, peeled apples
1 c. chopped walnuts
1 c. chopped toasted almonds
2/3 c. sugar
1/4 c. raisins
1 tsp. lemon zest
2 tbsp. lemon juice
1 tbsp. cinnamon
1/2 c. honey
Keep unused phyllo covered with damp towel while working. Lay 6 sheets of
phyllo in bottom of a buttered 15x10 inch baking pan, brushing each sheet
with some butter.
Combine remaining ingredients except honey. Sprinkle half the apple
mixture over phyllo in pan. Top with 6 more sheets phyllo brushed with
butter and the filling.
Top with remaining phyllo brushed with butter. Trim edges. Score into
diamonds. Bake at 350 for 35-40 minutes. Warm honey; drizzle over baklava.
Cool. Makes 40 pieces.
Tona in Bama
O'HENRY BARS
1 stick butter or margarine
1 c. chunky peanut butter
1 c. chocolate chips
1 c. butterscotch chips
1/2 pkg. miniature marshmallows
2 c. Rice Krispies
Melt butter, peanut butter and chips in double boiler. When melted, put in
marshmallows, coat with chocolate. Then pour in Rice Krispies or cereal.
Put in 9x13 inch buttered pan. Cut into bars. Keep in refrigerator.
Tona in Bama
Crockpot Chicken Breasts with Bacon
4 boneless, skinless chicken breast halves
1 can cream of chicken soup
8 oz sour cream
1 Tbsp flour
bacon slices
Wrap one uncooked bacon slice around each chicken piece and put them in
crockpot. Mix sour cream, undiluted cream of chicken soup and flour and
pour over chicken.
Cook on low 6 to 7 hours. Serve with rice or potatoes.
Tona in Bama
SPICED CHERRIES AND PECANS
2 tbsp Worcestershire sauce
2 tbsp margarine or butter melted
1/2 tsp ground red pepper
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp seasoned salt
1/4 dried oregano, crushed
3 cups pecan halves
1 1/2 cups dried tart cherries
Stir together the first 7 ingredients. Add pecans, tossing to coat. Put
mixture in a 13x9x2-inch baking pan. Bake at 350 for 15 minutes; stir
every 5 minutes. Stir in cherries. Bake for another 5 minutes or till
pecans are toasted. Spread on paper towels to cool. Store in airtight
container.
Tona in Bama
Fresh Green Beans and Red Potatoes
1-1/2 lbs. fresh green beans
4 slices bacon, quartered
1 sm. onion, chopped
5 c. water
1 tsp. salt
1/2 tsp. pepper
1-1/2 c. cubed red potatoes
Wash beans. Trim ends and remove strings. Cut into 1 1/2-inch slices; set
aside. Fry bacon until crisp in a Dutch oven. Remove bacon and set aside.
Saute onion in drippings until tender. Add water to cover. Bring to a
boil; add bacon, beans, salt, pepper and return to a boil. Cover and
simmer 15 minutes. Add potatoes and cook 10 minutes or until potatoes are
tender. Drain.
Yield: 6 servings.
Fresh Green Beans Vinagrette
1 lb. fresh green beans
1/2 med. onion
1 sm. clove garlic
1/3 c. fresh grated Parmesan cheese
6 tbsp. olive oil
2 tbsp. white wine vinegar with tarragon
1/2 tp. salt
Fresh ground black pepper
Garnish: tomatoes, olives
Wash the beans, snip off the ends, and cut them French style. Drop them
into boiling salted water and cook until just tender. Drain. Finely chop
half of an onion and mince a clove of garlic. Combine the beans with the
other ingredients and mix well. Chill and serve with tomatoes, olives, and
other fresh or marinated garnishes of your choice. Serves 4-6.
Fresh Green Beans and Tomato
3/4 lb. fresh green beans
2 tsp. Dijon mustard
1/2 tsp. minced garlic
2 tbsp. red wine vinegar
4 tbsp. oil
1/8 tsp. ground cumin
2 tbsp. basil
3 red tomatoes, sliced
1/4 c. chopped onion
Trim off the ends of the beans. Drop them into boiling salted water to
cover and cook until crisp tender, about 5 minutes. Do Not overcook. Drain
and let cool. Place the mustard, garlic, and vinegar in a salad bowl.
Gradually add the oil while stirring with a wire whisk. Add cumin and
basil. Stir and blend. Add the green beans, tomatoes and onion. Toss and
serve. Makes 4 servings.
Fresh Green Beans with Lemon
1 lb. fresh green beans
4 tbsp. minced onion
4 tbsp. butter, melted
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
Wash beans and remove strings. Cut beans into 1 1/2 inch pieces. Cook,
covered, in a small amount of boiling water 12-15 minutes or until
crisp-tender. Drain and set aside. Keep warm. Sauté onion in butter until
tender. Stir in lemon juice, salt and pepper. Add beans; cook 1 minute or
until thoroughly heated, stirring constantly. Serve immediately.
Fresh Green Bean Casserole
2 cans green beans, drained
Or about 4 c. fresh beans, cooked & drained
1 can cream of mushroom soup
1/2 c. buttered bread crumbs
Mix beans and mushroom soup. Pour into casserole. Top with bread crumbs.
Bake 30 minutes at 350 degrees. Serves 6-8.
Linda NM
TNT Crock Pot Recipes
Lisa
King Ranch Crockpot Casserole
3-4 c. cooked, diced chicken
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbsp. quick cooking tapioca
4 c. grated Cheddar cheese
In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to
3 tortillas into pieces and line the bottom of a 5 quart crockpot. Add 1/3
of the chicken mixture; top with 1/3 of the onion and cheese. Repeat
layers of tortillas, chicken mixture, onion and cheese two more times.
Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3
quart crockpot makes 1/2 recipe.
Crock Pot Corn Bread
1-1/4 c. flour
3/4 c. cornmeal
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg, slightly beaten
1 c. milk
1/3 c. melted butter
Mix together flour, cornmeal, sugar, baking powder and salt. Mix in egg,
milk, and butter until flour mixture is moistened. Pour into well buttered
floured tin that will fit into pot. Cover with plate and put into pot.
Cover and cook on high for 2 to 3 hours.
Crock Pot Corn Dish
1 lg. bag frozen corn
1 can cream style corn
8 oz. Philadelphia cream cheese
1 stick butter or margarine
High 2 hours, then low until served.
Crock Pot Scalloped Potatoes
1/3 c. butter
4 lg. potatoes, sliced
2 tsp. salt
1/2 tsp. pepper
2/3 c. cream
Butter bottom of pot and put potatoes in layers, dotting with butter and
sprinkling salt and pepper. Pour cream on top. Cover and cook on high for
3 to 4 hours.
Crock Pot Hash Brown Potatoes
1 (32 oz.) pkg. frozen hash browns
1 lb. Velveeta cheese
1 (16 oz.) sour cream
2 cans cream of mushroom soup
1 stick melted butter
Put all into crock stirring. Start on high until it boils. Then turn to
medium. Cook 4 hours.
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid adverstisement.
