**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.
**Roasted
Garlic Snack and Dip Seasoning #05703
The classic flavoring or roasted garlic and onion come together in this
delightful blend. Mix with sour cream, plain yogurt or cream cheese to
create a delicious treat. Use as a delicious dip or bagel spread or to
flavor baked potatoes.
Gift Idea: Wrap together a jar of Roasted Garlic Snack and Dip Seasoning
with a package of snack crackers to make a great gift.
My Watkins site will be down Sunday Sept. 23 from 10 AM to 2 PM for
maintenance.
Last Call: If you would like to receive a copy of the Watkins Sept.
flyer and a free sample of Ultra Rich Hand Cream, please email your name
and address to me.
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.
Search
Recent Recalls (Sept 2007)
Back
to Basics Products Recalls Iced Tea Makers Due to Fire Hazard
Keystone Manufacturing Co. and QVC Recall Convection Ovens with Rotisserie
Due to Fire and Electrical Shock Hazards
For the person wanting to know if someone didn't like their Vita Mix (I
have the Sidewinder) I've never been fond of mine. I bought mine at a
State Fair many years ago. It is now sitting in my basement. It cost so
much that I don't want to get rid of it, but I never use it. I replaced it
with a Kitchen Aid blender that I got on sale with a rebate. I like it so
much better. I can see what is happening and it isn't near as noisy. The
Vita Mix didn't do a good job of chopping ice; like for making a
margarita. It just couldn't do it. It was good for making ground oats into
a fine powder. I would never spend the extra money for that machine.
Rose
This is for the lady that wanted a special tea for her daughter
Sam's Club - Mystic Chai - Vanilla Tea - 2 lbs.
http://www.samsclub.com/
You can go here and order
Marlene in Fl.
Information was sent in by Vicki, Clarann, Lynette in NY, Roz in Indy as well.
Schoolbuslady, yes I use won ton wrappers, and also have used
flour tortillas. Works just as well, and so easy when you do not have time
to roll out dough. I just cut in strips and drop into the hot chicken
broth.
Betty T. Ga.
For Grandma O, Moline,IL - RE: Mystic Chai Tea
Clarann
Mystic Chai Tea
1 Tbsp. fennel or anise seed
6 green cardamom pods
12 whole cloves
1 cinnamon stick
1/4" ginger root, peeled, sliced thin
1/4 tsp black peppercorns
7 Cups water
2 Tbsp Darjeeling tea
6 Tbsp honey or brown sugar
1 Cup milk
Add the fennel/anise, cardamom, cloves, cinnamon, ginger, peppercorns and
water to a pan. Bring to a boil, and simmer
5 minutes. Add 2 tablespoons loose Darjeeling tea. Steep for 10-15
minutes. Strain. Place back on heat and add the honey or brown sugar and
the milk. Heat just until boiling. Serve.
Source:
http://www.thriftyfun.com/tf247356.tip.html
Chai Mystic Tea Mix (Makes 8 or 9 cups)
3/4 cup non fat dry milk powder
1-1/4 cup powdered non-dairy creamer
1-1/2 cups French vanilla flavored powdered non-dairy creamier
2 cups sugar
1-1/4 cups brown sugar
2 cups unsweetened instant tea
2 tsp ground ginger
2-1/2 tsp ground cinnamon
1-1/4 tsp cloves
1-1/2 tsp ground cardamom
1-1/2 tsp ground nutmeg
1 tsp allspice
1/4 tsp finely ground white pepper
Combine ingredients. Stir in spices. In a blender or fod processor, blend
1 cup ata time until mixture is the consistency of fine powder. To serve:
Stir 2 heaping Tablespoons Chai Tea mix into mug of hot water. You can 2%
milk to make a richer and creamier tea!
Source:
http://www.thriftyfun.com/tf247356.tip.html
This link was also sent in by Lynette in NY.
Sauerkraut straight from the Kerr canning book.
Mix 5 lbs shredded cabbage with 3 1/2T salt in large pan until well mixed.
Pack tightly in clean canning jars, fill to 1/2 inch of top with tap
water. Put on cap. screwing band firmly tight ( NOT TOO TIGHT) This will
then ferment for 3 to 4 days. When fermentation ceases wipe down outside
of jars, screw bands if loosened, store with out processing. Kraut will be
ready to use in 4 to 6 weeks. Store in cool place and will last for
several months. When you use it rinse well and cook will onion soup mix to
cut down on the "gas" problem. The waiting is the most difficult part of
the entire process. My mom used to make this when I easy a kid, really
good.
Suzanne from the Motor City.
This is for Nicole inquiring about the bitter taste and the
puckering in your mouth after you bite into a persimmon.
If you have a persimmon tree, leave the persimmons on the tree until after
the first freeze, that takes the puckering and bitter taste out.
If you do not have a tree or acquire them from a friend or purchase them,
place them in your freezer and let them get frozen hard. When you are
ready to use them, take them out of the freezer and thaw them out. They
will be mushy and will not be bitter at all. You will have really good
pulp to use in any of your recipes.
Secret is, don't bite into them without being frozen. When we lived in
North Texas we had a Japanese Persimmon tree. The Japanese Persimmons are
a very large persimmon, about the size of a hardball.
Enjoy - but freeze them first.
Sunshine in South Texas
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.
Ecards- for more information.
Sun. Sept. 16th.
For Joan in San Antonio, Texas
Here are some TNT Dinner in a Pumpkin recipes. I have made all of them.
Mary In Va
Stuffed Pumpkin Dessert
1 large pumpkin (6 pounds)
1 teaspoon salt, divided
1-1/2 pounds ground beef
3/4 cup finely chopped onion
1 small green pepper, chopped
1 small zucchini squash, chopped fine
1-1/2 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 cup ham, chopped fine
2 eggs, beaten
2 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup cider vinegar
Wash pumpkin; cut circle (about 6 to 7 inches) around the stem. Remove top
and set aside; discard seeds and loose fibers from inside. Rinse good.
Place pumpkin in large pan. Filling with 6 inches of boiling water and 1/2
teaspoon salt. Cover and simmer for 30 minutes or until pumpkin is almost
tender but holds its shape. Carefully remove pumpkin from pan and drain
well; pat dry. In skillet cook ground beef, onion, green pepper, and
squash until beef is browned and vegetables are tender, drain well. Cool
slightly. Place in a large bowl and add rice, tomato sauce, ham, eggs,
garlic, oregano, pepper, vinegar and 1/2 teaspoon salt. Mix well. Place
pumpkin in baking pan 9 x 13. Firmly pack meat mixture into pumpkin;
replace top. Bake uncovered at 350?. for one hour... Remove from oven. Let
stand 5 to 10 minutes, remove top... Watch the amazed faces around the
table as you slice the pumpkin into wedges and serve! Makes 6 to 8
servings.
Fruit Stuffed Pumpkin
7" pumpkin (add more ingredients for larger
2 c. peeled and chopped apples
1/3 c. brown sugar
1 tsp. lemon juice
1 c. raisins
1/2 cup pineapple chunks or tidbits
1/2 - 1 cup walnuts, broken (can use Grape Nuts so that there's no fat at
all)
1/4 tsp. cinnamon, can add more
1/4 tsp. nutmeg, can add more
dash of ground cloves
Wash and dry pumpkin. Cut off top as for carving. Be sure to cut at an
angle so the top won't fall back in.
Scoop out pumpkin "gunk," saving seeds to roast later if so desired. Mix
rest of ingredients in a bowl, adding more if pumpkin is larger. Fill
pumpkin and replace lid. Bake on cookie sheet 2 - 2 1/2 hours at 350 or
until inside of pumpkin feels soft (not squishy) when pierced with a fork.
Serve hot or cold. Include some of the pumpkin when serving. This is good
as a side dish with dinner or as a topping for ice cream. Can use white
raisins and/or craisins, add different nuts and spices.
Fruit Stuffed Pumpkin #2
7" pumpkin (add more ingredients for larger
2 c. peeled and chopped apples
1/3 c. brown sugar
1 tsp. lemon juice
1 c. raisins
1 c. chopped walnuts or pecans
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of ground cloves
Wash and dry pumpkin. Cut off top as for carving. Be sure to cut at an
angle so the top won't fall back in.
Scoop out pumpkin "gunk," saving seeds to roast later if so desired. Mix
rest of ingredients in a bowl, adding more if pumpkin is larger. Fill
pumpkin and replace lid. Bake on cookie sheet 2 - 2 1/2 hours at 350 or
until inside of pumpkin feels soft (not squishy) when pierced with a fork.
Serve hot or cold. Include some of the pumpkin when serving. This is good
as a side dish with dinner or as a topping for ice cream. Can use white
raisins and/or craisins, add different nuts and spices.
Stuffed Pumpkin
2 pounds pumpkin
2 apples
1/2 cup pineapple chunks or tidbits
1/2 cup walnuts, broken (can use Grape Nuts so that there's no fat at all)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Wash pumpkin, then cut the top off the pumpkin and remove the seeds. Wash
inside of pumpkin, then place cut side down in appropriate sized baking
pan and bake at 350 for about 40 minutes or until soft. With a sturdy
metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch
thick shell. Set aside. Process the apples in a food processor until
chunky. Add the remaining ingredients and process until just mixed. Spoon
into the pumpkin shell. Place top on pumpkin and bake in 400 oven for 45
minutes or until the filling is heated clear through.
Savory Stuffed Pumpkin
5 to 6 pound pumpkin
1/2 cup chopped onion
1/2 sliced celery
2 tablespoon veggie broth
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
2 slices whole wheat bread, cubed
1/4 cup currants or raisins
16 oz can of whole peeled tomatoes, drained and chopped
2 teaspoons salt
1/4 teaspoon pepper
1 cup unsweetened apple cider
Heat oven to 375. Cut 1 inch slice off top of pumpkin to make a lid.
Remove all the inside stuff. Cook onion and celery in veggie broth until
tender. Stir in remaining ingredients except cider. Fill pumpkin with rice
mixture. Pour cider over filling. Cover with pumpkin lid and place in
8x8x2 ungreased pan. Bake about two hours or until pumpkin is tender. Let
stand 15 minutes. remove lid and cut into wedges.
Baked Stuff Pumpkin
1 pumpkin, 3-4 pounds
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
6 slices whole wheat bread, toasted and cubed
1 apple, peeled and coarsely chopped
1/2 cup chopped nuts
1/2 cup raisins
1 egg, slightly beaten
2 tablespoons butter or margarine
3/4 cup chicken broth
Wash and dry pumpkin. Cut a large circle around stem; lift out and save.
Carefully scrape out the seeds and pulp. Score the inside several times
with a knife. Sprinkle inside with salt and pepper to taste. Set aside. In
large bowl, combine onion, celery, bread cubes, apple, nuts, raisins, egg,
butter and broth. Mix well. Lightly spoon stuffing into pumpkin (do not
pack), leaving a little space at top for expansion. Replace lid. Place
pumpkin in a 9-by-13-inch greased baking pan. Bake in preheated 350 oven
for 1 1/2 hours or until pumpkin is soft to the touch and filling is hot.
Serve immediately, scraping some of the soft pumpkin from inside with each
serving.
Broccoli Stuffing Bake
2 cups milk
1 cup shredded sharp cheddar cheese
4 beaten eggs
3 cups herb seasoned croutons
2 (10 oz.) packages frozen chopped broccoli, thawed
1/4 teaspoon salt
Heat milk and cheese in saucepan until blended. Gradually stir hot mixture
into eggs in mixing bowl. Add croutons, broccoli and salt. Mix well. Turn
into greased 2 qt. casserole. Bake at 325 for 45 minutes. Serves 8-10.
Tona in Bama
This is for Cor from Ma., the fried chicken livers with apples
and onions sounds as delicious as you say. But, what can be used instead
of apple brandy. How many people have apple brandy at home? Can apple
juice be substituted?
Gay in L.I.
Hi Nancy and Happy Birthday a bit early! This is for Lori asking about
cream gravy. Lori, I make milk or cream gravy from the drippings
when I fry bacon, chicken fried steak, etc. I use some of the drippings
and add flour. I put enough flour in the drippings to be soaked up and
keep stirring. I add milk into the pan and use a small wisk cooking until
the gravy begins to thicken. I am so sorry I have no measurements, as this
recipe has come from years of trial and error. But cream gravy is just
gravy made with milk and flour. You also add salt and pepper to taste. My
kids think the only way to eat biscuits is with cream gravy. Ha! But of
course, now I am diabetic and those recipes are no more for me.
I would like to share with you guys about my mom's birthday party.
Mother is 80 years young today, September 16th. She shares a birthday with
her sister and a daughter (my sister). She hates anything that draws
attention to herself and gets so embarrassed. My sister, sister-in-law,
and I decided to surprise her with a party. (We knew we would probably be
written out of the will. Ha!) She had told each of us at one time during
the last month that she didn't want a party and if we tried to give her
one, she wasn't coming to it. Well, let me tell you....not one person
spilled the beans. When we drove up to the church she happened to see a
friend of hers walking in with a card. She looked at me and said, "Y'all
are giving me a party!!!! I'm gonna kill you!!!" I told her to go on in
and never said yes we are. She thought we were going to the fellowship
hall to watch my neice's dance troop perform! Anyway, there were about 125
family and friends that came and she was so overwhelmed she cried and
cried. We had a slide show of old pictures and 40's swing music. Because
we were able to use the fellowship hall for free, we were able to have the
whole event catered and that took so much pressure off of us. The caterer
had suggested cake, punch, cheese, crackers and fruit . Everyone had a
blast and we told her she never had to worry about that again. That was it
for her and surprise birthday parties! HA!
If you have never done anything like that for someone. I can tell you it
was an absolute delight to see our Mother totally speechless and crying
for joy. She still kept saying last night..."I just can't believe this."
And of course our family was just delighted with the whole thing. It was
such fun. If your mom, dad, or whoever says don't do it, go ahead anyway!
HA! My sister and I said we had never lied to our mother so much since we
were teenagers.
Oh and Nancy, if I were going out to eat for my birthday I would probably
pick out barbecue also! God bless!
Sandi Hutson in Jasper, Texas
Stuffed Pumpkin
1 -/2 lb. lean ground beef
4 slices bacon, cooked
3 med. potatoes, diced
1 lg. green pepper
4 sm. carrots, peeled, diced and parboiled
2 med. onions
1/3 c. catsup
1/3 c. water
1/2 tsp. poultry seasoning
1 tsp. Accent
1/4 tsp. nutmeg
1 1/2 tsp. salt
1/4 tsp. pepper
1 med. pumpkin, seeds taken out and top left intact
Mix all ingredients together well. Stuff pumpkin and replace top. Put 1
cup of water in a shallow baking pan. Set pumpkin in center. Bake at 350
degrees for 1 hour. Now take the top off and bake 3 1/2 to 4 hours,
depending on size of pumpkin. If stuffing starts to dry out, tomato juice
or sauce can be added. To serve: Carve pumpkin into wedges and top with
filling. Tomato sauce can be poured over, but not necessary.
Lisa
Pumpkin Bars
2 c. sugar
1/2 c. vegetable oil
16 oz. pumpkin (fresh or can)
4 eggs, beaten
2 c. Bisquick
2 tsp. ground cinnamon
1/2 c. raisins (optional)
Cream cheese frosting
Heat oven to 350 degrees. Grease 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
Beat sugar, oil and eggs in large mixer bowl on medium, 1 minute. Stir in
baking mix, cinnamon and raisins. (Scrape sides of bowl.) Pour into pan.
Bake 25-30 minutes until center is set; cool. Frost with cream cheese
frosting. Cut into bars, 2x1 inch. Refrigerate any remaining (50 bars).
Lisa
Here are a couple of TNT recipes I use for the seeds I take out of the
pumpkin for the dinner in a pumpkin.
Lisa
Pumpkin Seeds
2 c. pumpkin seeds
1/4 c. lemon juice (fresh squeezed)
3/4 tbsp. salt
Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep
mixing together until all seeds are very wet and soaked. Place seeds in a
glass bowl and put in the microwave on very high temperature for 4
minutes. Take out and stir them very well and place back in the microwave
for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in
between until they are roasted (golden brown).
Baked Pumpkin Seeds
2 c. washed seeds
1/2 tsp. Worcestershire sauce
1 tsp. salt
1 1/2 tbsp. melted butter
Mix above ingredients with seeds. Spread on cookie sheet with sides and
bake 1 hour at 250 degrees stirring every 15 minutes.
Impossible Pumpkin Pie
3/4 c. sugar
1/2 c. Bisquick (baking mix)
2 tbsp. butter
1 (13 oz.) can evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
Heat oven to 350 degrees. Grease pie plate, 9 x 1-1/4 or 10 x 1-1/2
inches. Beat all ingredients until smooth one minutes in blender on high
or two minutes with hand beater. Pour into plate. Bake until knife
inserted in center comes out clean, 50 to 55 minutes.
Linda NM
Broccoli Puff
2 (10 oz.) pkg frozen broccoli cuts
1 can mushroom soup
1/2 cup sharp cheese, grated
1/4 cup milk
1/4 cup mayonnaise
1 egg, beaten
1/4 cup bread crumbs (I use crushed Ritz crackers most of the time)
1 tablespoon butter, melted
Cook broccoli; drain. Place in a 10 x 6 x 1-1/2" baking dish. Stir
together soup and cheese. Gradually add milk, mayonnaise and egg to soup
mixture, stirring till well blended. Pour over broccoli. Combine bread
crumbs and melted butter; sprinkle over soup mixture. Bake 350 for 45
minutes until crumbs are lightly browned.
Serves 6.
Tona in Bama
Happy Birthday Miss Nancy!! Hope you have a great day!
This is for Cindy O looking for juice recipes for juice extractor.
I got a juicer a few years ago off QVC and I love to use it. I have a book
called Super Juice and there I found this. It is my absolute favorite to
start a day. Use 3-4 carrots depending on size. If really big only use 3.
1 med size apply, cut up in quarters. 1 peeled Kiwi fruit and a handful of
parsley, with the stems. This is a really good juice. Hope you will try
it.
And for the gal looking for liver recipes I make what is called Mexican
liver. Lightly dredge the liver in some flour brown in a bit of oil. Don't
cook all the way thru. Remove and slice in strips. Put back in the pan
with a can of diced tomatoes or stewed tomatoes or whole tomatoes cut up.
Add dice onion, some chili power and salt and pepper to taste. Simmer for
a while not too long cause liver cooked to long gets tough. Just heat all
thru really well, let the flavors blend. We like to serve over mashed
potatoes, but is also good over rice. I have also done this with chopped
up fresh tomatoes and some spicey V8 Juice.
Adjust the amounts of everything according to how much live you are
cooking.
Have a great day all, and again to Nancy, Happy Birthday!
Billie in Fl
My husband is a better cook than I am and he enjoys it more. He's a
very creative cook also. When we first got married (32 years ago) he
wanted to make liver and onions. Well, I had tasted liver in my life and
had spit it out every time. I didn't like any kind of liver. My husband
asked if I would try again and guaranteed he could make a liver and onion
dish that I would eat. I did eat it and didn't spit it out. I still don't
like liver, but I can eat it prepared this way. Here's his recipe:
Liver and Onions
1-1/2 lbs. sliced calf's liver
1/4 cup flour
2 or 3 medium onions, sliced
1 to 2 cups ketchup
8 lean bacon strips to lay over all (more if you like bacon)
Put flour and liver in a bag and shake. Place liver in Pam sprayed or
oiled baking dish (9 x 13). Cover with onions. Pour ketchup over all. Lay
bacon strips over all. Cover with foil. Bake at 350 for 30 to 45 minutes
depending on how done you like your liver. Remove cover, turn oven broiler
on, and broil until bacon is crisped.
Diane in Albuquerque
Hi,
This recipe was requested by Shirlee from Michigan in your 9/14/07
newsletter. I hope it is what she's looking for.
Strawberry Pretzel Salad
Recipe yield : 10 servings
3/4 cup butter, softened
3 Tbsp. brown sugar
2 1/2 cups crushed pretzels
1 (16oz) pkg. strawberry flavored gelatin
2 cups boiling water
3 cups strawberries, chilled
1 (8oz) package cream cheese
1 cup white sugar
1 (8oz) container frozen whipped topping, thawed
Preheat oven to 350° F (175°degrees C). Cream butter or margarine with
brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9"
x 13" baking pan. Bake at 350° for 10-12 minutes. Set aside to cool.
In a medium bowl, dissolve the gelatin in the boiling water and stir in
the strawberries. Chill until partially thickened.
In a small bowl, beat the softened cream cheese and the white sugar
together until smooth. Fold in the whipped cream. Spread mixture over the
top of the cooled crust, making sure to seal the edges. Chill, then pour
the gelatin mixture over the cream cheese layer, Chill until firm. ENJOY!
Source: http://www.allrecipes.com
Diana Mattydale, NY
Many thanks to the two thoughtful Nancylanders who sent the tip on the
package of microfiber cloths at Sam's. I found them & LOVE them. And what
a Bargain! 25 for $10.95!
Kalyn in The Woodlands
For Sue in Fl
Here in the Dallas area, there is a restaurant chain called Spaghetti
Warehouse that serves and excellent Wedding Soup. They posted their recipe
on their website. I have included the recipe, but you can also go to
www.meatballs.com to view it.
Click on the food link, then the header recipe to view it. My daughter
loves this soup...gets it every time we eat there (which is about every
two weeks, it's one of our favorite restaurants)
Spaghetti Warehouse Wedding Soup
12 oz ground beef
4 oz ground pork OR 1 lb ground beef (pork is best, just like they make
it)
4 oz. Parmesan cheese
1 egg (lightly beaten)
1 cup bread crumbs
1 tsp salt, 1tsp black pepper
1 tsp granulated garlic, 1 cup minced onion
1/8 cup chopped fresh parsley
1. Mix ingredients thoroughly by hand or with kitchen aid with paddle
attachment. 2. Roll into balls, 2-3 ounces each. 3. Bake at 250° until
internal temperature is 165° (about 45 minutes). 4. Another option is to
pan fry in olive oil for a crispier, more browned exterior.
1 gallon Water
1 oz Chicken base or bouillon
1 cup Celery (diced)
1 cup Carrot (shredded)
1 cup Yellow onion (diced)
1 cup Spinach (chopped, frozen)
1 tsp Basil (sweet), 1 tsp Garlic (chopped)
1 tsp Black pepper
1 (lb) Chicken breast meat (cooked & diced)
1 (lb) Tiny meatballs
1 cup Spaghetti (cooked, broken long)
To prepare: 1. Bring water to a boil. 2. Add chicken base. Stir to
dissolve. Add celery, carrots, onions, spinach and basil. Simmer 10
minutes 3. Add meatballs, chicken and cooked spaghetti. 4. Yields 1
gallon.
Note: you may purchase meatballs if you don't want to make your own. If
you can't find tiny meatballs at the grocery store, you can use larger
meatballs cut into quarters. If you make your own meatball mix, bake in
oven and drain ahead of time.
Hope you enjoy it as much as we do.
Lisa (East Texas)
Crock Pot Zucchini Soufflé
4 C. grated zucchini
1 3/4 C. Bisquick
3/4 C. Parmesan Cheese
1/4 C. oil
4 eggs, beaten
1 large onion, diced
3 garlic cloves, minced
3 T. parsley
salt to taste
Spray crockpot with nonstick cooking spray. Combine all ingredients in a
bowl. Pour into crockpot. Cook on LOW 6 to 8 hours.
Tona in Bama
TO SCHOOLBUSLADY In Western Kentucky:
What I do with my Won-Ton wrappers is I make Taco meat (with the
Taco envelope in the Mexican food Isle) and I put a scoop of meat mixture
and some Sharp Cheddar in the center of the Won-Ton, fold it over, corner
to corner to form a triangle, wet the edges so they stick. Put them on a
sheet pan. Freeze for a bit and then deep fry in some med hot oil until
golden and serve with Sour Cream with scallions on it.
Jen from Binghamton, NY
To Joanne whose cat played hockey with her husband's hearing
aids...you were lucky to find the hearing aids undamaged.
As a teacher of the deaf, a big problem encountered was pets chewing up
students' unprotected hearing aids. Our audiologist's theory was that the
plastic had an odor attractive to dogs and cats. We always encouraged our
students to store their hearing aids in their protective cases when not
wearing them.
Leah
To Sandy H in Missouri, would you mind posting your recipe for
persimmon pudding w/ black walnut recipe, and the persimmon bread? My DD
has two big trees and I hate to see them got waste. I lobe persimmons!
Thanks, Gloria, Indiana
Hi Nancy and your associates;
Just felt to share with you my experience with fixing liver. My
mother used to prepare it thus: she would fry the bacon till crisp, and
then the onions. She floured the liver and then putting a lid on the pan
with a little water for moisture, would steam it till tender. Well I knew
I would have to fix it different if I was going to eat it. As always I
prayed for an idea and this is what I felt led to do. First I would fry
the bacon just to limp stage. Then I would flour the liver and put it in
the pan with a tiny amount of water, (now I would use broth). After the
liver was browned on both sides, I would put 1/2" slices of onion to cover
each piece of liver. Then I would put the limp bacon on top of the onion.
Then I would put the cover on the pan and steam the contents.
Corinne from the Northwest
Hi Nancy, Love your newsletter and think of you as an old friend of
mine! My day is not right without checking your letter. Now I have a
WONDERFUL Microwave recipe for liver and onions. My DH wants it
fixed no other way after I made it this way.
In a 2 qt casserole, put 2 beef bouillon cubes, 1/2 cup water, 1 T butter
and 2 cups sliced onions. Cover. Place in Microwave over for 8 to 10 min.
Meanwhile, lightly brown the flour coated liver (1 to 1-1/2 lb) in 3 T.
shortening.
Mix. 1 T. flour and 1/2 cup water. Stir into onions in casserole; top with
liver slices. Cover and continue cooking in Microwave oven for 3 to 5
minutes.
Now you enjoy the most tender, delicious liver smothered in onions you
ever tasted.
Annie from Gomer (OH)
I am sending out a S.O.S. I have been learning how to bake yeast
breads, and I think that 4 out of 5 turning out great is pretty good
for me. However, I just can't seem to get the Sour Dough thing right. I
have tried a half a dozen times to make Sour Dough Starter by 6 different
recipes and none of them have worked yet. I know that somewhere out there
in recipe land some one must have a T&T. If you do, please share it with
me. Thanks in advance for all your help.
Scooch in Florida
For Grandma O, Moline,IL who wanted a mix for vanilla chai tea. They
now call this Chai tea but I got this recipe from an lady from India about
25+ years ago. I make it all the time in the winter.
Indian Tea Mix
1 T cinnamon
1/2 T black pepper
1/2 T gr ginger
1 T gr cloves
1 T. gr cardamom
1/2T gr nutmeg
Heat 1 c milk and 1 c. water together. Bring to boil. Add 1/8 t mix and 2
tea bags. Sweeten to taste.
My notes: if you use anything but whole milk use all milk. She can add
some vanilla powder to this if she likes. I've tried it and didn't care
for it. For some reason this recipe is not as good if you double it.
Cardamom is quite expensive but I've had a jar of it in my freezer for
several years. Seems I only use it for this mix.
Hope she can use this recipe.
Marge in OH
Bunnyface asked for a beef stroganoff recipe; this is one passed to me
from my mother and it is very quick, simple and delicious!
Beef Stroganoff
1 lb. sirloin steak
2 Tables margarine
½ c. onion, chopped
½ t. garlic salt
¼ c. flour
2 c. beef bouillon
1 c. sour cream
3 ounces canned sliced mushrooms
Cooked Noodles (one medium bag)
Cut meat into quarter-inch strips and brown in margarine. When meat is
well browned, add onions and cook until transparent. Stir in garlic salt
and flour. Add bouillon, stirring constantly, to make thick gravy. Fold in
sour cream and mushrooms; heat but do not boil. Serve over noodles.
Enjoy! Doris in Oklahoma City
Hi Nancy, I enjoy your newsletter so much and all the ladies sending in
wonderful recipes. I am wondering if Schoolbuslady has the recipe for
crab ragoons. I would love to have it. Also I have made the PEACH
PUZZLE 3 time and we love it. It is such a unique dish and I like to make
things that are different. Sorry about your brother. Have a blessed day.
Madelyn of Ar.
Chocolate Midnight Madness can be found in the
April 27, 2007 newsletter.
Thank you, TeaHag for your compliment.
grannym IL
Joan, San Antonio Tx for your dinner in a pumpkin. Check out the
Southern living web site. I saw it there once. I'm sure it still is!
Billie in Fl
Hi all! A question about the "Hot
Dog Bun Pudding".
How do you place the buns in the pan??!! Do you open them and lay face
down? Do you just put them whole side by side? I want to make it, but I
want to make sure I get the best result. Thanks for your patience!
Regards to all, Jeri K. from Glen Cove L.I.
Hi Nancy, kitties, & Nancylanders: I have a request. Please try to give
the number of servings for the recipe if at all possible. I am in the
process of trying to put together a cookbook of Nancy Recipes for my
grandson, (he and 2 other friends are "bachelors" and it would help if
they know how much food they are preparing from each recipe.
THANKS! Margaret, Tulsa
Hi Nancy & Everyone in Nancy Land,
Below is recipe for Chocolate Coconut Pie from Donna in Southern Calif.
Sat-9/14/07 I get so many recipes with black squares regarding the amount
of a ingredient so how much should the sugar be and how much should the
butter be. Why does this happen does anyone know.? Thanks I really would
like to make it sounds so good.
Thanks for your help. Dorothy, IL
Chocolate Coconut Pie
1 package chocolate "pudding in the mix" cake mix (I use Duncan Hines)
1 cup sugar
1 cup milk
24 large marshmallows
1 package (14 ounces) coconut
Frosting:
1 ? cups sugar
1 cup evaporated milk
? cup butter
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped almonds
Mix cake according to package directions. Grease two 13-inch by 9-inch by
2-inch baking pans. Line bottom and sides of one pan with waxed paper;
spray with nonstick cooking spray. Divide batter among pans. Bake at 350
degrees for 15-20 minutes. Cool.
In a saucepan, bring sugar and milk to a boil. Reduce heat to medium and
stir marshmallows until smooth. Spread over cake in pan without waxed
paper. Using paper to hold, remove second cake from pan, carefully turn
over and place on top of filling; remove paper. In another saucepan, bring
sugar, milk, and butter to a boil. Remove from heat; add chips and stir
until smooth. Add nuts. Pour over cake; cool to room temperature. Chill
overnight.
Nancy, thank you for all that you do. Mail from you always makes my day!
Donna in Southern California
Comment
This usually happens when someone copies a recipe from a pdf file into
word or into another word processor. I hadn't noticed it or I would have
gotten the corrections before the message went out. If I find a problem
with a recipe or the directions don't make a lot of sense I write the
member and ask them to make the corrections.
Nancy Rogers
I'm sending in my DH favorite fudge in the fall. He is allergic to
chocolate so I make this for him every year.
Peggy's Pumpkin Fudge
2 Tablespoons butter
2 1/2 cups white sugar
2/3cup evaporated milk
6 ounces white chocolate chips
7 ounces marshmallow crème
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9x9 inch pan with aluminum foil, and set aside.
In a 3quart saucepan, heat milk and sugar over medium heat. Bring to a
boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in
marshmallow crème and butter. Bring to a rolling boil. Cook, stirring
occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla. Stir until
creamy and all chips are melted. Pour into prepared pan. Cool, remove from
pan, and cut into squares. Store in a cool, dry place. Makes 1 9x9 inch
pan
My episode in the kitchen happened when I was a newly wed and decided to
make a pecan pie for dinner. The only pies I had ever made was cream pies
so I prick the pastry with a fork as I had been taught, poured the pecan
mixture in, baked it and when I took it from the oven all the pecans were
on top of the crust and the filling was on the bottom. It was tasty but
odd looking. My husband called it my up-side down pie.
Nancy, I really look forward to this newsletter and your stories about
your furry people. Peggy, East Texas
To "Schoolbuslady" regarding using won ton wrappers (9-16-07
newsletter):
When I was at a friend's house, I watched her make the most delicious
mozzarella sticks with them. I have since made them and they are so easy
to make.
Get a package of string cheese. Wrap each piece of string cheese in a
wrapper, laying the cheese on the wrapper on a diagonal. Start rolling the
wrapper around the cheese, tucking in the side corners as you go. Fry the
wrapped cheese in enough oil to cover the bottom of a frying pan. Turn
until all sides are browned. Then dip the wraps in marinara sauce. Simple
and delicious!!
Diane in Grafton, WI
Hi Nancy, this is for the person asking how to make small meatballs for
the Italian Wedding Soup. I usually take my fruit baller and use the small
end to scope up the meat balls. I put a little olive oil on my hands and
roll these to form the small balls. Hope this is what Sue is looking for.
Nancy so sorry to hear about your brother. Will keep him in my prayers.
Pat, Magnolia, DE.
Corrected Recipe
For: Joanne, South Western Ontario regarding the Cherry Yogurt Muffin
recipe in the September 14th newsletter:
Yes, I did inadvertently omit the lemon juice and thank you for bringing
it to my attention.
Here's the corrected recipe. I hope you enjoy.
Donna Southern CA
Cherry Yogurt Muffins (Corrected)
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 ¼ cup sugar
1 egg beaten
8-ounce carton vanilla yogurt
1 ½ tbls. lemon juice
¼ cup plus 2 tablespoons melted butter
½ cup chopped maraschino cherries
Combine first five ingredients in a large bowl; make a well in center of
mixture and set aside. Combine egg, yogurt, butter, and lemon juice; stir
well. Add to dry ingredients; stir until moistened, gently fold in
cherries; Spoon batter into greased muffin pans, filling three-fourths
full. Bake at 400 degrees for 20 minutes or until lightly browned. Cool in
pans five minutes. Remove from pans and place on wire rack to finish
cooling.
OPTIONAL GLAZE: ¾ cup confectioners sugar, mix in small amounts of cherry
juice until the right consistency for drizzle is achieved. (I sometimes
add a little fresh lemon juice to the glaze as well.)
Easy Mexican Chicken Crockpot Chowder
2 1/2 cups chopped cooked chicken
1 can whole kernel corn
1 can condensed cream of potato soup
1 can diced green chiles, undrained
2 tablespoons snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
8 ounces sour cream
4 ounces jalapeno pepper cheese spread
In a crockpot, combine chicken, corn, soup, undrained chiles, cilantro,
and taco seasoning mix. Stir in chicken broth. Cover; cook on LOW setting
for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
Before serving, stir about 1 cup of hot soup into sour cream. Stir sour
cream mixture and cheese into the mixture in crockpot; cover and let stand
for 5 minutes.
Tona in Bama
Southern Corn Pudding
2 cups cream style corn
1 cup medium fine dry bread crumbs
1 cup milk
2 tablespoon chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
4 oz. sliced cheddar cheese, cut in 1-1/2" squares
3 slices bacon cut in 1-1/2" lengths
Combine corn, crumbs, milk, green pepper, salt and pepper. Pour into a
10x6x2" baking dish. Arrange alternate pieces of cheese and bacon across
top in
checkerboard fashion. Bake at 325 one hour or till set. Makes 4-6
servings.
Tona in Bama
Nancy, I have you beat by 72 months but so glad to know that we share
our birth month. Hope you have a very, very HAPPY BIRTHDAY, because I
cannot think of anyone who more deserves all the best that life can offer.
You are so diligent in your pursuit to supply us with the best web site
ever. It is the highlight of the day for so many of us and we love you for
all the effort you put forth for us. Wish we could just all show up for
that Barbecue luncheon and surprise you but since we can't I am sure I not
only speak for myself but for so many others...HAPPY BIRTHDAY DEAR
NANCY...
Barbara in Corsicana,Texas
*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
