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CLICK HERE to respond to messages. Please include date of newsletter,
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For Teri In Calgary, at our grocery the coconut
pecan frosting is with the cake mixes, etc. It is prepared by Duncan Hines and
is in a round 16oz. container.
Good Luck. Millie from MO
To Alice from May 1 newsletter-Re Napa cabbage
- I use it a lot in stir fry and when I make egg rolls. You don't need a lot as
it goes a long way. I usually buy just 1 medium size head to make several
dishes. Also, my hubby loves cabbage, onions and sausage stir fried together and
using 2 different kinds of cabbage helps a lot with the taste.
Sue in Fl
Madelyn from Sheridan, Ar. In Doris's hint for
whipping cream, what do you dissolve? This was Doris from Oklahoma City.
I still enjoy your newsletter. Keep up the good work. It is wonderful and I look
forward to it every day. Thanks
From Madelyn again. I am sorry, I went back and reread the hint from Doris of
Ok. and you soften a tsp. of whipping cream.
For Terri from Calgary - The Coconut Pecan
Frosting is put out by Pillsbury and Betty Crocker. Sometimes it's listed as
German Chocolate frosting. I don't think it's strictly American. You could,
however, make your own using a packages chocolate frosting and adding coconut
and pecans (not quite the same, but close). I think the Betty Crocker one has
brown sugar in it as it's not quite so chocolatey.
Sue in Fl
Hi Bernie in TN,
You're not alone...I, too, have an addiction to collecting recipes, and I try to
make as many as I can, but it would take awhile to try them all, plus I keep
saving more every day, lol! It doesn't deter me, though, because there are so
many wonderful recipes out there. I've been trying and saving great recipes now
for 16 years and my homemade cookbook is bursting at the seams and that's the
way I like it :)
LISA in Ontario
Hi Nancy, I am wondering what kind of
salad dressing to give my husband. He is borderline
Diabetic. I looked at the ingredients in the prepared dressings at the store and
got confused.
Would appreciate you and your wonderful readers
to help answer my dilemma.
Thanks so much.
Rosie
FL
RE: May 5th newsletter. I just wanted to reply
to Bernie in TN. I think I have found a soul mate!!! To too have a recipe
collection addiction. I have been copying and assembling binders now for about
six years, and have 18 binds all categorized, and three stacks of print-outs
that I need to file!! I am retired and it's just me and my husband, so I don't
like to cook too much. I DO love the idea of being able to make all of these
wonderful recipes. I see you live in TN Bernie, so do I. Where do you live? I
live in East TN.
I also am a recipe addict. I have tons of
recipes. Does anybody have a TNT recipe for peanut butter chicken you get at
Chinese restaurants? My son loves this. Would like to surprise him with a
recipe. Thanks, Dorothy OH
This is for Marie in the 5/5 newsletter, who
requested rhubarb recipes. My friend recently forwarded these to me.
Robbie in Bowling Green, IN
Rhubarb Bananna Muffins
2 eggs
2/3 c milk
1/4 c Vegetable oil
2 c flour
1/2 c Sugar
1/2 c Mashed ripe banana
1 tb Baking powder
1/2 ts Salt
1/2 ts Nutmeg
2/3 c chopped fresh rhubarb or frozen rhubarb, thawed and well drained
Servings: Makes 12
Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable
cooking spray or line with paper baking cups. In medium sized bowl beat eggs
with fork; stir in milk and oil. Add remaining ingredients except rhubarb,
mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb.
Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes,
or until golden brown. Immediately remove muffins from pan; cool on wire racks.
Pork Chop Rhubarb Casserole
4 pork chops
3 C. rhubarb, cut up
1 Tbsp. cooking oil
1/2 C. brown sugar
1 Tsp. cinnamon
2-1/2 to 3 c. bread crumbs
1/4 C. flour
Salt and pepper to taste
In skillet, brown pork chops in oil; add salt and pepper. Remove to platter. Mix
1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup. Sprinkle remaining
crumbs into 9x13 inch baking dish. Combine
rhubarb, sugar, flour and cinnamon. Spoon half over the bread crumbs. Arrange
pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil
and bake at 350 degrees for 45 minutes. Remove foil, sprinkle remaining crumbs.
Bake 15 minutes longer.
SPICED RHUBARB
10 c Diced fresh or frozen rhubarb
4-1/2 c Sugar
1 c Cider vinegar
2 ts Ground cinnamon
1/2 ts To 1 ts Ground cloves
1/2 ts To 1 ts Ground allspice
In a large dutch oven or kettle, combine all ingredients. Bring to a rapid boil;
reduce heat and simmer for 60-70 minutes. Pour into pint jars and
refrigerate. Serve as a glaze for ham or spread on biscuits. Yield: About 4
pints.
Good Morning Nancy and everyone in Nancyland,
This is for Teri from Calgary, who can not find Coconut Pecan Frosting/
I hope it helps.
Coconut Pecan Frosting
Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup
butter or margarine, 1 teaspoon vanilla. Cook and stir over medium heat until
thickened - about 12 minutes. Add 1 1/3 cups Baker's Angel Flake Coconut and 1
cup chopped pecans. Cool until thick enough to spread; beat occasionally. Makes
2 1/2 cups.
Ellen in Pgh
Happy Mother's Day
On May 5 newsletter someone is telling Doris
how to stabilize whipping cream by adding one
teaspoon per cup of whipping cream to Two tablespoons of water. i must have
missed the first post. One teaspoon of what
Rosalie Wisconsin
Here is the recipe I believe Teri from Calgary
was looking for German Chocolate cake with frosting in the
batter.
Gloria, Indiana
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain German chocolate cake mix
1 container (15 ounces) coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs
Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.
Shake out the excess flour. Set the pan aside.
Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend
with an electric mixer on low speed for 1 minute. Stop the machine and scrape
down the sides of the bowl with a rubber spatula. Increase the mixer speed to
medium and beat 2 minutes more, scraping the sides down again if needed. The
batter should look thick and well combined. Pour the batter into the prepared
pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger, 48 to
52 minutes. Remove the pan from the oven and place it on a wire rack to cool for
20 minutes. Run a long, sharp knife around the edge of the cake and invert it
onto a rack to cool completely, 20 minutes more.
Slide the cake onto a serving platter and slice.
May 5 th Newsletter
Laurelee in mn recipe should read as follows for Old Fashioned Potato Salad :
1/4 tsp gr mustard
1/4 tsp paprika
1/2 cup hellman's
Hi This is for Doris, 5-5-2006 I'm a Culinary
Arts student here at our college ,and the way we stabilize whipped cream in our
bake shop, is by whipping the cream then adding i packet of unflavored gelatin
dissolved in 1 Tbs tepid water. ( 1 Tbs gelatin dissolved to 1 pt whipped cream
) .then continue whipping the cream till fluffly.
Keeps the cream from weeping and holds up in the refrigerator 2-3 days. Thanks
for a great newsletter, and we wish you safety in moving Nancy.,
Linda
DORIS in Oklahoma City~ My Mac doesn't have a
PC "Wordpad"--& "Thinkall" is only for Windows or newer Mac OS X. Seems only way
I can open a ".doc" file is if I buy $$ costly "MS Word" program--unless there's
a user of older Mac OS 9.x here who can clue me in, re this. I use either
"AppleWorks" or "TexEdit" for word programs (copy & paste
into them). P.S. Usual coastal weather here in OB/PL area--you miss it? ~carol
JEANLOCK in VA~ Similar prob--Cannot even get "Google Desktop"--thanx you two
anyway.
NANCY~ Sorry for being off-topic, will make it up w/ a good TNT recipe
later on.
Carol in San Diego
Dear Nancy;
This is just for you. I'm quite sure your move has to do with the robbery. It is
almost impossible to just dismiss what happened. Your always on "alert" to any
unusual sound, etc. That's why I moved to Montana when the gangs shot into my
home that was the last straw. I'm getting too old for that stuff and thank
heavens I had the funds to do it. But I went thru a robbery in a flower shop I
was working in after that every time I got near a young black man I would almost
panic. Took me "only" 5 yrs to ALMOST" to get over it. I was always thinking
they all had a gun to against my head like the first idiot did as I laid on the
floor for 45 min he kept spinning the chamber and pulling the trigger. It did
not dawn on me that gun was empty or I would have been dead. I was so scared I
ended up losing part of my memory . I cannot remember anything of my childhood
except what my grandmother looked like.! Tain't that a hoot! You are incredible
to try to keep the letter going but you are a very dedicated Lady. God Bless
Judy Montana
Terri at Calgary asked about coconut pecan
frosting. If you receive Betty Crocker or Duncan Hines cake mixes, you probably
also get their frosting mixes. Either one is good. Yes, Bernie, I have shelves
of cookbooks including several notebooks and even a photo album with clippings
of recipes in lieu of pictures. I don't get an opportunity to do much cooking
since my husband is retired and by the time I get home from school, he usually
has dinner started. I'm usually limited to the holiday meals. But I have made
cookbooks for my two daughters, and my two daughters-in-law, and my ten
granddaughters----three of whom are too young to cook yet.
Jackie
For Teri from Calgary:
You asked about the pecan coconut frosting - up here it comes in a can with the
rest of the cake mixes and instant icings, but I have a recipe for it also.
German Chocolate Cake Frosting:
1 cup sugar
3 egg yolks
1 teaspoon vanilla
1 stick butter
1 can condensed milk (such as Eagle Brand)
1 tablespoon cornstarch
1 can coconut (or small package, or to your taste)
1 cup nuts (here it pecans)
Combine ingredients, except nuts and coconut, cook over low heat: stirring
constantly until thickened, about 12 minutes. Cool, add nuts and coconut, then
ice cake.
I hope this is what you are looking for.
Gladys, IN
Hi Nancy and everyone,
Sorry to hear you're having to go through the upheaval of moving! We moved last
summer, and the best hint I know of is to take double vitamins - one in the
morning, one before you collapse in bed - and double glucosamine (for the
joints)! And drink plenty of water, because you're probably sweating it out like
crazy! I wouldn't recommend double vitamins for any length of time, but for the
short period of all the stresses - physical, emotional, etc. - it sure seemed to
give me a little extra boost.
"Kolaches" are big here in the Houston area, and I've been trying to figure out
how to make fruit kolaches. Yes, there are plenty of recipes online, but I don't
have the kind of time to make bread from scratch with yeast! Surely there's a
shortcut for using that nice frozen bread or roll dough! Any ideas, anyone? I'm
thinking of thawing it, poking a hole in the middle of each and filling with
canned fruit pie filling. Think that would work? Still trying to figure out the
cream cheese and fruit filling, though.
Any & all ideas, hints, etc. welcome!
I made a great time-saver for supper tonight - Chicken Enchiladas, using that
wonderful canned chicken white meat from Sam's Club.
2 cans (13 oz each) white chicken meat in water, drained
1 c. green chili salsa (I didn't have it, so I used smoked tomato salsa
1 4-oz can chopped green chilis
2-1/2 cups heavy whipping cream
2 c. shredded Monterey Jack cheese
10 8-inch flour tortillas (I used half regular & half whole wheat)
Drain chicken. Chicken is in kind of big chunks, so I shredded it up with my
hands before mixing with the salsa and chilis.
Roll in the flour tortillas, place seam-side down in a 9x13 pan. Pour the heavy
whipping cream (I mixed in a little sour cream) over, and bake at 350 degrees
for 45 minutes. Ten minutes before the end of the cooking time, sprinkle cheese
over, and return to oven.
Easier than it sounds, and delicious!
Best to all, Nancy in Houston
This is for Marlene from Texas. She requested a
recipe for Ruby Tuesday's New Orleans Seafood in the May 5th newsletter.
Ruby Tuesday's "New Orleans Seafood"
1 Tilapia filet, covered in Cajun spices
4 - 5 small shrimp, covered in Cajun spices
2 TBSP low carb Alfredo sauce
Broil or sauté the Tilapia and shrimp until done. Arrange the shrimp on top of
the fish and drizzle with the Alfredo sauce.
Serving: 1
Hopefully this is what she is looking for.
I wish you the best along with your furry buddies in your move to Amarillo.
Barb - La Porte, IN
I am your twin Bernie! LOL..I cook also, but I
have recipes and cookbooks like you wouldn't believe! and I can't bear to part
with any of them!
Lynette in NY
Crunchy Garlic Chicken
2 Tbsp oil
2 Tbsp milk
1 Tbsp fresh chopped chives or parsley
1/2 tsp salt
1/2 tsp garlic powder
2 cups crushed cornflakes
3 Tbsp fresh chopped parsley
1/2 tsp paprika
6 boneless, skinless chicken breast halves
cooking spray
Heat oven to 425. Spray rectangular 9x13 pan with cooking spray. Mix oil, milk,
chives, salt and garlic powder. Mix cornflakes, parsley, and paprika. Dip
chicken into garlic mixture, then coat lightly and evenly with cornflake
mixture. Place in pan. Bake uncovered about 20 - 25 minutes. Makes 6 servings.
Quick Individual Pizzas
1/2 lb Sausage
1/2 lb Hamburger
Tomato sauce
Grated Mozzarella cheese
1 ts Parmesan cheese
1 cn Refrigerator biscuits
any other type of pizza toppings
Brown 1/2 pound sausage and 1/2 pound hamburger together in skillet; drain. On a
cookie sheet, flatten refrigerator biscuits with hand until real flat and thin.
On top of each biscuit, spread 1 tablespoon tomato sauce, add some meat mixture,
1 tablespoon grated Mozzarella cheese and 1 teaspoon Parmesan cheese. Bake at
400 degrees for 10 minutes You can add anything you like or increase hamburger
and sausage to make the amount you want.
Apple Caramel Cake
1-1/2 cups Original Bisquick
2/3 cup granulated sugar
1/2 cup milk
2 cups cooking apples, peeled & sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Heat oven to 350F. Mix Bisquick and granulated sugar in medium bowl. Stir in
milk until blended. Pour into ungreased 9x9-inch baking pan. Arrange apple
slices on top. Sprinkle on the lemon juice. Mix brown sugar and cinnamon, and
sprinkle over apples. Pour boiling water on top. Bake 50 to 60 minutes, until
toothpick comes out clean. Serve warm (with whipped cream, if desired).
Tollhouse Cupcakes
from my collection. Dated 1931.
1/2 cup unsalted butter
6 tablespoons light brown sugar
6 tablespoons granulated sugar
1/2 teaspoon vanilla
1 egg
1 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Filling:
1/2 cup light brown sugar
1 egg
1/8 teaspoon salt
6 ounces semi-sweet chocolate chips
1/2 cup chopped walnuts
1/2 cup coconut
1/2 teaspoon vanilla
Beat batter ingredients until thick. Spoon batter into paper lined tins evenly
dividing between 12 cupcakes. Bake at 375 for about 10 minutes. Remove from oven
and spoon filling into each cup equally dividing among cupcakes. Bake again for
15 minutes.
Tona in Bama
Creamy Broccoli Lasagna
9 Lasagna noodles; uncooked
1/4 c Margarine
1/4 c Onion; chopped
1/4 c Flour
2 ts Instant chicken bouillon
1 ts Garlic salt
1/4 ts Pepper
2 1/2 c Milk
12 oz Carton cottage cheese; creamed
6 c Broccoli florets; cooked drained
2 Jars mushrooms; sliced drained
12 oz Swiss cheese; shredded
Cook lasagna noodles to desired oneness as directed on package. Drain, rinse
with hot water. Heat oven to 350 degrees. melt margarine in 4 quart saucepan.
Add onion, cook until tender. Stir in flour, bouillon, garlic salt and pepper.
Cook until mixture is smooth and bubbly, stirring constantly. Gradually add
milk, cooking until mixture boils and thickens, stirring constantly. Stir in
cottage cheese, broccoli
and mushrooms. In ungreased 13 x9x2 baking dish, layer 1/3 of the noodles, 1/3
of the sauce about 2 cups, 1/3 of the Swiss cheese; repeat layers twice. Bake at
350 degrees for 25 to 35 min or until
thoroughly heated. Let stand 15 min before serving.
Cheese and Bacon Stuffed Tomatoes
2 medium tomatoes
6 slices of bacon
1/4 cup green pepper, chopped
1/4 cup onion, chopped
3/4 cup shredded cheddar cheese
1 tablespoon lettuce, chopped
1 tablespoon crushed cheese crackers
2 tablespoons butter
Cut a thin slice from the top of each tomato. Scoop out the pulp and set it
aside. Drain the tomatoes upside down on a rack placed over a paper towel. In a
skillet, cook bacon until well done (or microwave until done). If done in
skillet, drain off fat and then add the pepper and onion and saute until soft.
Remove the pan from heat and blend in the cheese, lettuce and reserved tomato
pulp. Fill each tomato shell with half the mixture. Sprinkle with cracker crumbs
and dot each with 1 teaspoon of butter. Place in a baking dish sprayed with
non-fat cooking spray (or buttered dish). Bake in preheated 400 oven for 25 to
30 minutes.
Serves 2.
Five-Flavor Pound Cake Glaze
1 c Granulated sugar
1/2 c Water
1 ts Coconut extract
1 ts Imitation butter flavor
1 ts Imitation rum flavor
1 ts Lemon extract
1 ts Vanilla
Combine sugar, water and flavorings in a saucepan. Bring to a boil. Pour half of
the mixture over the cake while still in the pan. Keep other half of glaze warm.
When first half of glaze has been absorbed, dump cake over and out of pan and
pour remaining glaze very slowly over cake.
Tona in Bama
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