**The
Better Baker™ Gourmet Bowl Maker
comes in both 3 inch and 5 inch edible bowl baking sizes.
The Better Baker™ Gourmet Bowl Maker has a non-stick cooking surface
making for easy clean up and ensuring your edible bowls are perfect for
every occasion.
**My
website
www.watkinsonline.com/hutto changed today. There you will see how
to get a greeting card from the Whitehouse for a birth, birthday, or
anniversary. Also, a ray of sunshine cake using pointed ice cream cones
for the rays. Fourteen Watkins gift package ideas with item numbers and
prices, a recipe for quick fudge sauce, and how to reach a human on the
phone at gethuman.com. Please scroll past the middle of the page.
Baked Potato Soup Base #05707
Use for making a pot of soup or for making cream sauce and onion gravy.
Can be used to flavor hamburgers, meatloaf, or meatballs.
Please email you name and address to me for a copy of the Watkins
September sale flyer and a free sample of Ultra Rich Hand Cream.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070
Recent Newsletters
Sep 4
Sep 5 Sep 7
Sep 8
Sep 9 Sep 10
Sep 11
September Newsletter Recipe Archive
(Alphabetical)
More recipes will be added each day.
For Kay in Indy in Sept 10 newsletter
on Persimmon Pulp.
Several years ago my mother and I made a persimmon pie. It was delicious,
but ooooohhh getting those seeds out of the persimmons. I don't know an
easy way to do it. I just used my fingers to squeeze the seeds out. These
were our native fruits, between the size of a quarter and half dollar.
Good luck!
Melba OK
Nancy, I am sorry but I don't remember the person that asked for crock
pot recipes but I do have a few. The first one have have made at night and
then the day we wanted it I would heat it up. I have also made it during
the day and either way it is good.
Salsa Chicken
4 boneless, skinless chicken breast halves
1, 16 oz., jar chunky style salsa, either mild, medium or hot
2 cups shredded cheese, your choice of Mexican, sharp Cheddar cheese or
any other kind
Put the chicken in slow cooker. Pour salsa over chicken. Cover and cook on
low for 5 to 8 hours or until chicken is tender but not dry. Top
individual servings with shredded cheese. Can serve over cooked rice or in
a whole wheat or cheddar cheese wrap. Sometimes I shred the chicken adding
peppers onions, tomatoes in a whole wheat wrap putting these in a baking
pan putting cheese and the salsa from the crock pot over the wrap and
putting in the oven to melt the cheese.
Good and Easy Low Fat Meal
3 to 4 potatoes, cubed into low" cubes or larger
½, 1 lb, bag baby carrots
1½ lb. beef stew meat, lean
1, 10 oz., can cream mushroom soup
1, 12 oz., jar not fat brown gravy
Layer potatoes, carrots and beef in slow cooker in the order listed. Mix
the soup and gravy together and pour over the ingredient in the slow
cooker. Cover and cook on low for 5 to 8 hours. Serves about 4 or 5.
Spanish Rice Susie Style
1 lb. ground beef, I use lean beef
1 small onion, chopped
1 small green pepper, chopped
salt to taste
pepper to taste
22 oz. can stewed tomatoes or diced tomatoes
½ cup water
1¼ teaspoon chili powder
½ cup rice, uncooked
Brown the ground beef, onion, pepper, salt and pepper in a skillet. Drain
and add to the crock pot. Add the rest of the ingredients to the crock pot
stirring well. Cover and cook on low for 5 to 7 hours or you can do this
on high for 3½ to 4½ hours. When you serve this you can put some cooked
bacon on top.
Susie's Bacon Spanish Rice
4 to 6 slices cook bacon
1, 28 oz., can tomato sauce
1 to 1½ teaspoon chili powder
½ small onion, chopped
½ green pepper, chopped
1 cup rice, raw
Precook the bacon adding it to the crock pot a long with the other
ingredients. Stir this mixture and cook on low for 5 to 6 hours. You will
want to taste to make sure the rice is done.
I have a lot of crock pot soup recipes. I will send the in later.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
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.
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This is for the girl who wanted an appetizer recipe!
I take this everywhere and people love it!
Crabby Portabellas
8 Portabellas, Cleaned
Grill these till cooked or roast at 400 degrees for 20 minutes
Cool in Fridge
Mix
1 (8 oz) pck cream cheese room temp
1 small minced onion
2 cans drained crab meat
1/2 cup crumbled gorgonzola OR
1/2 cup shredded gouda cheese
1 Tablespoon minced roasted red bell peppers
1 container Boursin Cheese room temp
1 Tablespoon Old Bay seasoning
2 Cloves garlic minced
Dash salt and ground pepper
1/4 teaspoon Cayenne pepper
Stuff the portabellas. Microwave for two minutes. Put on cookie sheet,
cover with grated parmesan and broil on a low rack until it is brown and a
little bubbly!
It's Fantastic!
Christine in Arkansas
I went snooping around at the
Dennis' Prepared Pantry site today and found some of the cutest
things. One was a
Little Chicken Timer. I love anything that
is rooster or chicken related. I makes me smile and think of Millie
(my sister-in-law's sister.)
They also had a cute
Apple Timer. It would make a great gift for your children or
grandchildren's favorite teacher at Christmas time (or anytime.) It would
make a fun gift for any retired teacher as well. Think I may get one for a
friend as a get well gift and attach a tag that says "An apple a day keeps
the doctor away."
I then went to the Jams and Jelly section and drooled over the
Peach and
Cherry Jams. I love these jams. I personally think
Cherry Jam would be good on anything. I am not good at sharing my
peach or cherry jam. I have used the peach and cherry jam on bread,
biscuits, crackers, when I was desperate I even used a hot dog buns.
Next I hopped over to the
Information Centers on his site. I love scones so I checked out
this section. He has a new
Biscuit and Shortcake Guide. I can't wait to get it in my
email.
All the pictures made me so hungry that I got out the
cinnamon raisin bread mix ordered from Dennis and am making it in my
breadmaker it now. It smells so good (and I will have something to
put my cherry and peach jam (I am out of bread, crackers, and hot dog
buns.)
Nancy Rogers
My sister-in-law made a squash pie last Thanksgiving that was
unbelievable. I am very picky about pie and I had to have this recipe.
Here it is.
New England Squash Pie with Pecan Topping
Pie filling:
Mix together
1 3/4 c. strained, mashed, cooked squash
1 tsp salt
1 1/2 c. milk
3 eggs
1 c. sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tbsp butter, melted
Pecan Topping:
Heat together to dissolve
1/2 c. brown sugar
6 tbsp butter
stir in 1 c. chopped pecans
Pour filling into a pastry lined pie pan. Bake at 425° for 45-55 minutes.
Ten minutes before pie is done, arrange pecan topping in a ring covering
outer edge of the pie only. (pie might cook over, so place pie on a sheet
pan).
You can use any type of yellow squash. My sister-in-law likes the
butternut because the color resembles pumpkin. She also cooks then freezes
her extra squash.
Enjoy!
Bobbie/Frankfort/IL
For Lesleigh in PA
We keep our burgers and hotdogs moist and warm by putting them in a
good clean cooler. They will hold for a few hours if you have a good tight
cooler. We always put a thermometer in with the burgers and dogs to make
sure it is at the proper temp.
Tona in Bama
This is the recipe I use for the sauce on Gyros. It is soooo good. We
also sometimes use it as a salad dressing too.
Judi in Las Vegas
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl,
and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the
liquid; discard liquid. In a medium mixing bowl, combine the drained
yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a
sauce for gyros. Store in the refrigerator in an airtight container for up
to a week.
Yield: 1- 1/2 cups
Re: Formatting on WebTV's email newsletter
Dear Nancy,
I wrote to you earlier today because I haven't been able to view your
column... I want to THANK YOU FOR FIXING MY PROBLEM !!! I am very
greatful.
Sincerely Jacqueline Warren, Mi
Comment
If one of our family (members) has WebTV their setting should be on
traditional rather than the default setting to view their newsletter.
Nancy Rogers
Hi Nancy;
Thanks so much for all you do to bring us such good things to read.
It is such a delight to read how you describe what your kitties do. Even
ice hockey. We truly love our Cookie too, and she seems to sense when we
aren't feeling well either. She is a Florence Nightingale for sure.
Candice wrote asking if anyone in Nancyland uses a Vita-Mix. Well we have
had one since 1998 and truly love it. It is worth every dollar we invested
in both blenders. One grinds grains for flour, which is the second
container. I make smoothies so much plus so much else. It is a wonderful
investment!!
Corinne
I would like to thank Robbie Bowling Green, IN, Emma from Montana,
Sarah in WV and Barbara G for sending the ice cream recipes and method for
the zipper bags and cans. I think the boys will get a kick out of making
this. And I know for a fact they both like ice cream. I want to thank all
who contribute to this wonderful project. And, to Nancy for putting it all
together and sending it out to us even on days that I know must really be
a challenge for her. My hat is off to Nancy, with a big 'Atta Girl and
thanks'. Oma in LA
Baked Liver
8 pieces of bacon ( divided )
4 nice pieces of liver (about I pound)
1 medium onion. sliced not to thin
Put 4 pieces of bacon on bottom of 8 by 8 pan. Put sliced onion on top of
liver. then put the other 4 pieces of bacon on top of that. Bake in a 350
degree oven & bake about 25 to 30 minutes. pour grease from pan after 15
minutes, and when done. serves 4.
My sister taught me this & that is the only way i will eat it.
Brendra Bangor, PA.
*ORANGE CRUSH POUND
CAKE
1/4 c. butter, softened
1 c. vegetable shortening
2 3/4 c. sugar
5 eggs
3 c. sifted cake flour
1/2 tsp. salt
1 c. Orange Crush (no substitutions)
1 tsp. vanilla extract
1 tsp. orange extract
Cream butter, shortening and sugar. Add eggs one at a time, beating well
after each egg. Beat until light and fluffy. Sift flour and salt together;
alternately add orange crush/flour to creamed mixture. Stir in flavoring.
Pour into 10 inch tube pan. Bake at 325 for 1 hour and 15 minutes.
Cool cake slightly and spread with frosting:
1/2 tsp. orange extract
1 (3 oz.) pkg. cream cheese, soft
Combine and cream. Spread on warm cake.
Thanks to Joyce for the recipe for
Jacks Peachy baked beans.
This is the one I was looking for. We attended a outside Birthday party
last Sat Night. These were served along with WILD HOG, & other dishes.
they were both delicious. Again thanks.
Alice from Kansas
To Lisa-Union Bridge, M.D.:
I made your Deviled Beef tonight and we loved it. Half is in the
freezer for another meal. I had a recipe for orange sherbet made without
an ice cream freezer but can't find it. Just put it in a large bowl, put
in the freezer, when set, beat with electric mixer and freeze again.
For Jan in LO MO:
Nacho Dip
1 block (8 oz) cream cheese softened
1 can (16 oz) chili with or without beans.
2 cups (8 oz) shredded cheddar cheese.
Spread cream cheese over the bottom of an 8" square pan. Spoon on chili.
Sprinkle with shredded cheese. Put pan in a preheated, 350 degree oven for
about 15 minutes or until cheese is melted and bubbly. Serve with nacho
chips.
grannym IL
Thank you Lisa for all the yummy Peach Pie Filling recipes you
sent, can't wait to try them all since I love peaches. I am somewhat
confused though with the Peach Dump Cake. You use plural when you mention
cans of fruit yet in the ingredients you list 1-1/2 (1 lb) cans peach pie
fillings. How many cans and what size?
Nancy, the newsletter just keeps getting better all the time...thank you
for all the time you spend on it... You are the best!
Fran in FL
Last Fall at an end of season soccer party one mother brought a hot
cider drink that was absolutely delicious. I remember her saying that
it had cherry Kool-aid and cinnamon in it. I would love to have the
recipe. Can anyone help me? Thanks
Diane in NY
For Kalyn in The Woodlands who was searching for cheap microfiber
cloths. Wal Mart also has them in the automotive department and they
are cheaper than in the kitchen department. In automotive you get 8 light
blue ones for $4.84 or close to that amount. They are exactly the same
thing as other colored ones, but they're cheaper. I guess men buy more
automotive stuff and aren't swayed by pretty colors, so automotive
microfiber cloths are cheaper than kitchen microfiber cloths.
Diane
Hi All,
Chris from NM is looking for Mock Pork Chops. I think it is called
City Chicken.
Lynn in PA
In September 11th's newsletter, Camille in NY had sent in a recipe for
Jan in LO,MO. It was Elephant in a Bowl. I have a similar recipe
but by a different name and some other added ingredients. It is so good
and I am always giving out the recipe when I take this to a get-to-gather.
Apache Cheese Dip
1 (9-inch) loaf of round bread
16 oz. sharp grated cheese
1 (8 oz) block of cream cheese
1 (8 oz) of sour cream
1/2 cup of green onions, chopped
1 Tablespoon Worcestershire Sauce
2 4-1/2 oz cans of chopped green chilies
1 jar of Armour ham (I think it's called dried, but it is in a jar)
After cutting the top off the round loaf of bread, clean out the inside.
Mix together in a bowl all of the other ingredients. After placing the
bread on a cookie sheet, fill the cavity of the bread "bowl" and replace
the bread lid. Bake for 1 hour at 350°. The "bowl" will be very stiff.
Remove the lid and stir the ingredients. Serve with crackers or the bread
taken from inside the loaf.
Jane Ann in Alabama
Chocolate Fudge Cake With Broiled Frosting
2 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/2 c. unsalted butter
3/4 c. milk
1 tsp. vanilla extract
2 sq. (1 oz. each) unsweetened chocolate, melted in 1/2 c. hot water
1 egg
Topping:
6 Tbsp. melted butter
1/2 c. brn. sugar
1/4 c. whipping cream
1/2 tsp. vanilla
1 c. shredded coconut
Sift together the cake flour, baking powder, salt, & sugar. In mixing
bowl, beat butter, milk, & vanilla; slowly beat in dry ingredients.; beat
for 2 min. Add chocolate & water mixture & egg; beat 2 min. longer. Pour
batter into greased & floured 9"x13"x2" baking pan; bake at 350 for 30-35
min., Do toothpick test. Mix topping
ingredients.; spread over cake & place under broiler. Broil for 5-7 min.,
until topping is browned & bubbly.
Tona in Bama
I just finished getting caught up on my newsletters. Seems since I have
moved to the country, I don't have as much time on my hands to enjoy my
computer. I noticed several items about funny things happening when we
cook.
I had what my son called some "explosive" dressing for
Thanksgiving in 1994. I had invited my son and his family over for dinner.
I had everything made up and ready to cook. Everything was going great
until I removed the dressing from the refrigerator and placed it on the
stovetop so it would be room temp when I placed it in oven to bake. On the
back burner, I had a pan with potatoes cooking for mashed potatoes, and
the on the other side I had two other pots. Thankfully, I had put the lids
on all the pans. When I turned the burner to boil the potatoes, I turned
the wrong knob. I turned the burner on under the pyrex dish with the cold
dressing. My (then) daughter-in-law had been sitting at the table in the
kitchen with my 2 month old grandson. I knew it would take a short time
for the things on top to be ready, so we moved into the living room. About
5 min. later, we had a loud noise and I saw chunks of glass flying around
in the kitchen. Since the pyrex dish was cold when I turned the burner on,
it "blew up".
Needless to say, I had a big mess to clean and then sent my son to the
store to get some dressing and gravy. Best part was that we had moved,
therefore, no one got hit with a chunk of glass.
Zelda in Kemp, TX
Dear Nancy,
I have a problem with my new Microsoft Vista. I do not know how to just
print the recipe that I want and even highlighted. I know someone said
they had a Vista and they may know how to just print selected recipe.
Thanks in advance.
Thanks for all the wonderful recipes, I have tons and the recipe I got on
September 8 from Joan was really great and I have made 2 batches and
everyone loves them. It is a keeper. It was Extraordinary Chocolate
Chip Cookies.
M in Montana
Lori R. was asking how to make cream gravy without the meat
taste. I just heat a little cooking oil-maybe 1-2 T. depending on how much
you are making, add your flour and stir until it lightly browns, add your
milk and continue cooking until it thickens. I use about 1-1 1/2 T. flour
per cup of milk.
Connie in TX
Baked Red Snapper with Tomatoes and Olives
6 servings
6-ounce red snapper or tilapia fillets
1/4 cup extra-virgin olive oil
4 sprigs of fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 cup coarsely chopped green olives
1/4 teaspoon dried hot red pepper flakes
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice
Preheat the oven to 400. Oil lightly a shallow baking dish large enough to
hold the fillets in one layer. In a bowl stir together the oil, the thyme,
the tomatoes, the
olives, the red pepper flakes, the garlic, the onion, and the lime juice.
In the prepared baking dish arrange the fillets, skin sides down, season
them with salt, and spoon the tomato mixture over them. Bake the fish,
uncovered, in the middle of the oven 15 to 20 minutes, or until it just
flakes.
Tona in Bama
From Don in Mich; I have read all your suggestions about what my wife
may have in lieu of dairy products. They're very good. I'm gonna try them,
I'm sure we'll find something she will like. Thanks to all of you. You are
all "keepers"
To Don from Michigan from Siggy and Ditto’s uncle Joe.
The question is she “Lactose intolerant”. Most people that can not use
milk are “Lactose intolerant”. We have been using a milk with the lactose
part removed. Safeway sells this as Lactaid or similar names. You can get
it in regular (no fat reduction), 2 percent, 1 percent, and non-fat
versions of “Lactaid”. It cost a little more then regular milk but has a
very long shelf life. I use it because only one person in our house uses
milk. Regular milk with lactose has a short expiration date while Lactaid
has at least a month long shelf life. I works great with anything that
requires milk. It would be a good thing for you to check this out.
Comment
It is the only kind of milk type product in Joe's refrigerator. As a
result I tried it one time at this house. It tasted pretty good. I am
allergic to milk and have bought it for my house since. I like it because
I use a lot of milk and it lasts a lot longer.
Nancy Rogers
Nancy and Friends
This recipe is for Jo Anna in Oklahoma who is looking for a Spinach bread
or a Spinach Wheel bread.
I have a recipe for Spinach and Sausage Pinwheel Bread which I am
sending. I'm not sure if it's what you are looking for but I've made this
several times over the years and everyone loves it. Sometimes the
ingredients differ depending on what I have on hand.
Spinach and Sausage Pinwheel Bread
1 Tbl olive oil
8 oz fresh button mushrooms
1/4 cup onion - diced small
1/4 lb loose italian sausage - sometimes I use ground up pepperoni
1 pk frozen spinach - thawed and drained
garlic powder to taste
black pepper to taste
1/4 cup grated parmesan cheese
1 can refrigerated pizza crust dough
1 cup shredded Mozzarella cheese
Preheat oven to 350 degrees. Spray baking sheet with non stick cooking
spray - set aside. Heat oil in frying pan and saute mushrooms, onion,
sausage (or pepperoni), add spinach and saute for 5 min. Add dry
seasonings. Remove from heat and add Parmesan cheese. Set aside to cool.
Lightly flour board and roll out pizza crust into rectangle - approx.
10x14"
Spread spinach mixture over dough leaving one inch around edges. Top with
Mozzarella cheese. Starting on the long side of dough, roll up the crust
and make one large loaf. Pinch along the seam to seal. Fold ends under and
pinch them to seal. Place loaf onto baking sheet. Bake 20 - 25 min. until
golden brown. Let cool for 5-8 min. cut and serve. Cut into 1/2" slices
and serve.
Serves 6-8 but I always make two as it goes fast!
TeaHag in Upstate NY
For Kalyn in The Woodlands from the 9/11
newsletter - Kalyn my microfiber cloths that I use for
washcloths, don't have the mesh on one side but I do have some of those
that I use in the kitchen and they work great for cleaning countertops and
etc. As I said earlier, the ones I'm using for washcloths I've had for a
while.
Evelyn in Tennessee
*Summer Fruit
Basket--Diabetic
2 cups boiling water
1 package Jello Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
or any red flavor
1 1/2 cups cold diet ginger ale or water
1 cup sliced strawberries
1 cup green grape halves
1 cup cantaloupe chunks
Stir boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in cold diet ginger ale. Refrigerate about 1
1/2 hours or until thickened. Stir in fruit. Pour into 2 quart serving
bowl. Refrigerate 4 hours or until firm. Store leftover dessert in
refrigerator. Serves 12.
Tona in Bama
Here are more of my recipes using pie filling. I found them the other
day when looking for my recipes with peach pie filling.
Lisa
Cherry Pie Jello
1 pkg. (lg. size) cherry Jello
1 pkg. (lg. size) lemon Jello
1 can cherry pie filling
1/2 can chunk pineapple
1 sm. cream cheese (3 oz.)
1/3 c. chopped nuts
Dissolve cherry Jello in 3 cups of boiling water. Add cherry pie filling.
Let set until firm in mold or bowl. Dissolve lemon Jello in 3 cups boiling
water. Add cream cheese (room temperature), pineapple and nuts. When
completely cooled pour over firm cherry Jello. Refrigerate several hours.
Blueberry Dessert
1-1/2 c. graham cracker crumbs
1/2 c. margarine, melted
1 (8 oz.) pkg. cream cheese, room temp.
2-1/2 tbsp. fresh lemon juice
1/2 c. powdered sugar
1 c. granulated sugar
2 eggs, beaten to blend
1 (20 oz.) can blueberry pie filling mix
Butter 9"x13" baking pan. Preheat oven to 350 degrees (325 degrees for
glass). Mix crumbs, powdered sugar and melted butter. Press into pan. Mix
granulated sugar, cream cheese, egg and lemon juice in a bowl until smooth
(about 3 minutes on High with mixer). Add walnuts or pecans, if desired.
Spread mixture over crust. Bake for 20 minutes. Thoroughly cool. After
cool, spread pie filling over the top. Cover tightly with plastic wrap and
cool overnight.
Apple Pie Crumble
1 pkg. spice cake mix (2 layer type mix)
2 cans apple pie filling
1 tbsp. lemon juice
1 c. water
Sprinkle half of dry cake mix in a 9 x 13 inch pan, greased. Spoon apple
pie filling on top and cover with remaining cake mix. Pour lemon juice and
water mixture over all. Bake at 350 degrees for 1 hour, 10 minutes.
Blueberry Truffle
1 (10 oz.) prepared pound cake or angel food cake
1 sm. pkg. lemon instant pudding
1 can blueberry pie filling
1 (8 oz.) Cool Whip
2 tbsp. sliced almonds or chopped pecans
Cube the cake and place in bottom of a 2 quart bowl. Mix the pudding
according to directions and pour over cake. Spoon pie filling on as next
layer. Cover with Cool Whip and sprinkle on the nuts. Keep refrigerated.
May try variation: use chocolate pudding and cherry pie filling.
Frozen Cherry Dessert
1 (15 oz.) can sweetened condensed milk
1 (1 lb. 5 oz.) can cherry pie filling
1 tsp. lemon juice
1/4 tsp. almond extract
1 c. heavy cream, whipped
Combine all ingredients, blending together until well mixed. Mixture
should be pale pink in color; if not, add drop of red food coloring. Pour
into 6 cup mold or individual serving dishes. Freeze. Let stand at room
temperature at least 15 minutes before serving.
HI Nancy and furbabies
I'm just trying to catch up on the newsletters lately, and came upon Rita
in NC looking for appropriate German recipes for her daughter's
project. I lived in Germany for almost 13 years, and I can suggest that if
she is looking for an appropriate drink, ESPECIALLY in December, she
should have Gluhwein there! It's a dink that is served hot (can make up a
batch and keep in crockpots or thermoses, etc). Adults drink this with
wine in it, but for kids, we do a non-alcoholic version which is
essentially apple juice or grape juice, and some spices which are cooked
with it. The following is a recipe which the German Embassy offers:
Non-alcoholic variation (Kinderglühwein)
Pour 1 liter of red grape-juice into a casserole. Add 150 grams of honey,
1 cinnamon stick, 3 cloves and peels of half a lemon and half an orange.
Heat, but do not boil. Strain into preheated glasses as above.
This is really wonderful and warm and fruity.
Lauré in North Hollywood
Nancy, I am enclosing a recipe that I am not sure if I have shared it
before or not. If so, then throw it out. Given to me by my sister-in-law.
Ooey, Gooey Chocolate Chewie
1 box German Chocolate Cake Mix
1/2 cup cooking oil
2 eggs
2Tbsps. water
1 (12 oz) pkg. milk chocolate chips
1 to 1 1/2 cups mini-marshmallows
1/2 to 1 cup chopped walnuts
Mix dry cake mix, cooking oil, eggs, and water together. Add 3/4 cup milk
chocolate chips and the mini-marshmallows. Mix well. Pour into a 9x13 in.
baking pan/dish. Bake for 25 min. at 350 degrees. As soon as you remove
from the oven, sprinkle the remaining choc. chips on top. As they melt,
spread over entire cake. Sprinkle nuts on top.
I have also eaten this using the yellow cake mix. It was okay, but not as
chewy. It is brownie-like in texture.
Zelda in Kemp, TX
Ranchero Casserole
2 (1.6 oz) packages of Spanish Rice, uncooked
3 cups chicken, cooked & shredded
1/2 cup sour cream
2 (4.5 oz) cans green chilis, chopped
1 (15 oz) can black beans, drained & rinsed
1 cup frozen corn, thawed
1 cup fresh tomatoes, chopped
1 cup Mexican style cheese, shredded (I use the cheese labeled for tacos)
Heat oven to 375º and coat a 13 x 9 baking dish with non stick cooking
spray.
Cook rice according to package directions. In large bowl combine rice,
chicken, sour cream, green chilis, 1/2 of the black beans and 1/2 of the
corn and mix well.
Spread evenly in baking dish and cover with the remaining black beans and
corn.
Top with chopped tomatoes and shredded cheese. Bake for 20-25 minutes.
Lisa-Union Bridge, MD
To Doris in S. Indiana - We also love edamame after first trying
it in some of our favorite Sushi restaurants. Edamame is merely steamed
for approximately 3 minutes per 1 cup serving and tossed with sea salt.
You then eat the peas inside the pod by pulling the pod between your front
teeth. Be sure not to eat the pod itself. Enjoy!
SusieB in Mpls., MN
Thank you to Caroline MO and Harvey in Pa for the juicer, smoothie
sites. I can't wait to explore them.
CindyO
Thanks to all the Nancylanders explaining what muskmelon is. Ive also
used beef broth to keep hamburgers warm. I hope everyone has a great day
Thank you Roberts wife in Ohio.
Would anyone have a nice recipe for pear coffee cake? Would
anyone have any recipes using buttermilk? Thanks so much in advance.
Mary G. in CA.
To Helen of Central TX
I am 68 yrs old and have lived in Muscatine, IA all my life. My husbands
family have always raised cantaloupe and watermelon here. My deceased Aunt
always called cantaloupe, muskmelon. I think it's an age thing. For
some unknown reason people who are older (older than me even, lol) refer
to this fruit as muskmelon. My Aunt passed away at 93 and always referred
to them as muskmelon. I've heard other older folks also refer to the fruit
this way, but not younger people.
Marsha along the Mississippi River in Iowa
Connie in TX --- Thank you so much for your help for the info in trying
to figure out when to use cornstarch and when to use flour.
You made it very plain for me.
Thanks Again, Linda/ Ohio/Florida
Doris I like to buy edamome frozen not in the pods I love to
snack on them I also like them in tossed salad. Will be praying for your
brother Nancy.
Mary Ann upstate N Y
These are great little cookies that everyone probably knows how to
make. I wanted to send the recipe along just in case there was someone out
there that had not yet tried their addictive goodness. Have fun and stay
away from the scales for a few days after you make these.
Snickerdoodles
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 400 degrees F
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the
vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough
by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in
mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately
from baking sheets.
Susana in Louisiana
Lisa is 1/2 cup butter the right amount for this recipe?
Jan-Springfield, IL
Yes Jan the 1/2 cup butter is correct. It is very rich. I don't see why
you couldn't cut back
on some of the butter. If you do let me know how it turns out.
Lisa-Union Bridge, MD
Florence, IL, your meatloaf story in
Sept 9th newsletter, has me laughing
sooo hard that was hilarious lolololol, thanks for sharing it.
lindah, Texas
Hi lindah, Texas:
I still get teased about this. Florence, IL
Comment
I have printed it out and shared it with my friends. I loved the meatloaf
story.
Nancy
Joe, I remember a similar item called "Mock Chicken Legs". I
loved them. My exhusband who has since passed away used to make them in
his meat market in Wauwatosa, Wisc. I wish he were here for many reasons,
but I would have loved to find out how they were made. I had tried, but
alas they won't stay on the wooden skewers. thanks for the memory
Maxine, Emporia, KS
A few weeks ago I posted a request for the best way to use cookie
molds and some recipes. There was no response so I'm hoping someone
out there will make some suggestions. Thanks to anyone who responds.
Iris in Fredericksburg, Va.
Peanut Butter Chip Triangles
1-1/2 C. All-purpose flour
1/2 C. Packed light brown sugar
1/2 C. Cold butter or margarine
1-2/3 C. Peanut butter chips, divided
1 can (14 oz) Sweetened condensed milk (not evaporated milk)
1 Egg, slightly beaten
1 tsp. Vanilla extract
3/4 C. Chopped walnuts
Powdered sugar, optional
Heat oven to 350. Stir together flour and brown sugar in medium bowl. Cut
in butter with pastry blender or fork until mixture resembles coarse
crumbs. Stir in 1/2 cup peanut butter chips. Press mixture into bottom of
ungreased 13x9x2-inch baking pan. Bake 15 minutes. Meanwhile, in large
bowl, combine sweetened condensed milk, egg and vanilla. Stir in remaining
chips and walnuts. Spread evenly over hot baked crust. Bake 25 minutes or
until golden brown. Cool completely in pan on wire
rack. Cut into 2 or 2-1/2 inch squares; cut squares diagonally into
triangles. Sift powdered sugar over top, if desired. Makes 24 or 40
Triangles.
Tona in Bama
Chocolate Coconut Cheesecake
1 cup graham cracker crumbs
3 tbsp. sugar
3 tbsp. margarine, melted
2 oz. unsweetened baking chocolate
2 tbsp. margarine
16 oz. cream cheese, softened
1-1/4 cups sugar
1/4 tsp. salt
5 eggs
1-1/3 cups flaked coconut
1 cup sour cream
2 tbsp. sugar
2 tbsp. Brandy
Directions: Combine crumbs, sugar and margarine; press onto bottom of
9-inch
springform pan. Bake at 350, 10 minutes. Melt chocolate and margarine over
low heat; stirring until smooth. Combine cream cheese, sugar and salt;
mixing at medium speed on electric mixer until well blended. Add eggs, one
at a time, mixing well after each addition. Blend in chocolate mixture and
coconut; pour over crust. Bake 55 to 60 minutes or until set. Combine sour
cream, sugar and brandy; spread over cheesecake. Reduce oven to 300 and
bake 5 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill. Yield: 12 servings.
Tona in Bama
Strawberry Treat
1 pound butter, softened
2-1/2 cups sugar
1 quart strawberries, hulled and quartered
1 cup chopped pecans, toasted*
3 egg whites, beaten until stiff
1 (12-ounce) box vanilla wafers, crushed
Cream butter and sugar. Fold in strawberries, nuts, and beaten egg whites.
Line a 13 x 9 x 2-inch glass baking or serving dish with one-third of
wafer crumbs. Spoon on a layer of half the berry mixture, add another
one-third of the crumbs, the remaining berry mixture, and the last third
of the crumbs. Chill several hours or overnight. To serve, cut into
squares. Makes 15 to 18 servings.
*To toast pecans, place in a shallow baking pan. Bake at 350 for 15 to 20
minutes or until pecans are lightly browned, stirring occasionally. Cool.
Or, place in skillet over medium heat and toast, stirring constantly,
until lightly browned. Be careful not to burn nuts.
Tona in Bama
Crock Pot Chicken Ala King
1 can cream of chicken soup
3 T. flour
1/4 t. pepper
dash of cayenne pepper
1 lb. boneless chicken breasts cut in small cubes
1 rib celery chopped
1/2 C. green pepper chopped
1/4 C. onion chopped
1 10 oz. package frozen peas thawed
2 T. pimento chopped
Combine soup, flour and pepper. Stir until smooth. Stir in chicken,
celery, onion and green pepper. Cover and cook on low for 7 - 8 hours or
until meat is cooked and tender. Stir in peas and pimentos. Cook another
30 minutes. Serve over rice, noodles or biscuits.
Tona in Bama
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid adverstisement.
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
