**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 www.gethuman.com.
Please scroll past the middle of the page.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070
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September Newsletter Recipe Archive
(Alphabetical)
More recipes will be added later tonight. If the page does not load
the new recipe list remember to press the F5 key and the enter key.
Search
Chris in NM
Make fried apples with the Golden Delicious. I don't have an exact recipe
but put some butter in a frying pan and thinly slice unpeeled apples until
pan is quit4 full. Cook down some and then add brown sugar to taste and a
bit of cinnamon.
I love these for breakfast but also good over ice cream.
Barb in N CA
Earlene in NC - Thank you for your compliments on the Hot Dog Bun
Pudding/Custard recipe that was in the August 20,2007 newsletter. I agree
with you that everyone should try it, although the name of the recipe
surely doesn't do it justice nor does it make ya wanna try it!
:::laughing::: It is delish. I'm going to make it tomorrow using Splenda.
I haven't tried that before but I think it should be fine.
Here's another recipe to share from my handy-dandy recipe file.
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 ½ cups sugar
1 cup evaporated milk
½ 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
I thought I would share this recipe. Muffins are a favorite in our
house!
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.)
Vita Mix
I'm curious.
Is there anyone that does NOT like their Vita Mix? If so, why?
Also, is it hard to clean? How do you do it?
Thanks for any info.
gramaj
Vita Mix Blenders (Most include video)
Drink Machine: 2 Speed 48 oz
Vita Mix Blender On Counter 48 oz
For Orlena in Illinois, you have such a pretty name. You were looking
for some different crock pot soups.
Here are 2 that are a favorite of ours.
Lisa-Union Bridge, MD
Easy Beans and Hot Dogs Soup
6 Servings
1 can (28 oz) baked beans in a brown sugar sauce, undrained
1 can (11-1/2oz) eight-vegetable juice or you can use tomato juice
6 hot dogs, cut into 1 inch slices
3 medium carrots, chopped
1 large onion, chopped
1 clove garlic, finely chopped
1 tsp Worcestershire sauce
6 pieces bacon fried and crumbles
Mix all ingredients in crock pot.
Cover and cook on low heat for 6-8 hours.
White Chicken Chili
8 Servings
6 skinless chicken thighs
1 large onion, chopped
2 cloves garlic, finely chopped
1 (14-1/2 oz) can chicken broth
1 tsp ground cumin
1 tsp dried oregano leaves
1/2 tsp slat
1/4 tsp red pepper sauce
2 (15-16 oz) cans great northern beans, rinsed and drained
1 (15 oz) can white shoepeg corn, drained
3 Tbsp lime juice
2 Tbsp chopped fresh cilantro
Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in crock
pot. Add chicken. Cover and cook on low heat 4-5 hours or until chicken is
tender.
Remove chicken from crock pot and use 2 forks to remove bones and shred
the chicken into pieces. Return chicken to crock pot. Stir in beans, corn,
lime juice and cilantro. Cover and cook on low heat for 15-20 more minutes
or until beans and corn are hot.
I Nancy, Re: newsletter 9-14 request for diabetic pineapple upside down
cake go to www.freerecipes.net
Margaret, Tulsa
For Bobbie in IL,
We never tried the Taco Meatballs with a dipping sauce. We usually just
had them plain as appetizers. I guess any type of jarred or homemade salsa
may taste good to dip them in. I'm sorry I couldn't be a bigger help.
Lisa-Union Bridge, MD
In Sept. 14 newsletter:
'I have made my own low fat sweetened condensed milk using Splenda instead
of sugar to reduce the calories and fat in the recipe. Thanks for sharing.
Robbie Bowling Green, IN'
Would Robbie share her recipe for making the low fat Splenda sweetened
condensed milk? It's a recipe that I think many of us would like to have.
Thanks.
Etta in LA
Hi Nancy and Friends,
Nancy, I was deeply saddened to hear about your brother's health problems,
know that we are all adding Bud and your family to our prayers and
thoughts. You must continue to take care of yourself and not take on too
much! You have a huge family of well wishes all over the globe wishing you
the best! Your dedication to our newsletter is the highlight of the day
for so many of us!
Now on a lighter note:
Your story about the "ice cube hockey" had me in stitches and reminded me
of a similar tale. Our two kitty sisters (Bella and Mia) discovered our
ice maker on the outside of the refrigerator door also and use to reach up
and press the lever in the middle of the night for ice to fall. They also
played "ice cube hockey" in the long hallway off of our bedroom and we
became use to hearing them running up and down the "court" - well, after a
while we started to worry about the little puddles they were leaving on
the hardwood floor after they were exhausted from playing so we had to put
the ice maker in the lock position each night. Several weeks went by and
one evening we forgot to lock up the "ice puck" - One of the little
darlings remembered the fun they use to have and tried the trick again.
Except this time she pressed the lever for ice water. What a mess, it
didn't make the usual noise as the ice falling but they must have really
enjoyed getting a fresh fountain treat because there was a big water mess
all over the kitchen floor! We now make sure and lock it and just give
them a lone ice cube for a treat now and then.
Quick note of thanks for the recipe "Chocolate Midnight Madness" pie. It
was great and disappeared quickly at a family dinner. I look forward to
trying different kinds of chips in the recipe. If anyone wants it I'll
send it back in, I don't have the senders name but have learned my lesson
now to include it when I copy the recipe. Please step forward and take a
bow.
Sorry this is so long, but it's been raining here all day and I'm bored!
TeaHag in Upstate NY
Nancy, Thank you for
the day brighteners and needful reminders. You are truly a kind soul.
I went to a rummage
sale and purchased a donut maker without instructions “ Master Chef
The Donut Bakery” I know I have read recipes but alas my computer
will not let me search your site. Gives me many others but no donut.
Would you be so kind to send me a link? I am having the neighbor kids
over and we are “cookin”. My grandkids are in CA long ways from SD. Thank
you very much. We received a hard frost and I am trying to disguise
zucchini as pieces of furniture, art, etc. Thank you so very much.
NanCee
To Boots in Va.;
I also have trouble removing the bag from the container. I believe
this is caused, because I tend to push the trash down and pack it. This
action causes the trash to push tight against the side and makes it hard
to pull out. To makle it easier to pull out the bag, just throw the trash
in without packing it down. This will allow the contents to stay loose,
and be able to be removed easily.
I hope this solves your problem, as it did mine.
Joseph J.
Sept. 14 n/l Boots in VA asked
about the liner in her trashcan. Boots, we take the inside liner
out of the trashcan (it's removable) and then it's easy to replace the
purchased white plastic bags "liners" in the trash can. Then place the
lined trashcan back into the stainless steel trashcan.
Barb in OKC
Hi everyone, I have sure been enjoying the newsletter. I am looking for
a quick and easy TNT beef stroganoff recipe. I have to join the
choir singing that the Hot Dog Bun Pudding/Custard was fabulous from Donna
in Southern Cal in August. I used up the left over hot dog buns from the
Labor Day family barbeque. I was rather shocked to hear my Dad say that he
thought that this was the best thing to ever come out of my kitchen. This
one is a keeper for sure.
BunnyFace
Hello! I have been reading and thoroughly enjoying the postings for a
while now. It has made our lives much more delicious! Now I have a
request. One of my close friends is about to deliver their second baby,
and I would like to make and freeze several meals for them to use
in those first few weeks after becoming a family of four. Coincidentally,
I have recently been preparing several meals for my very elderly in-laws
whose health has deteriorated over the last few months. I usually cook
something up for them every other day or so and bring it over hot at
dinner time (they live very close). I think they would be able to put
something frozen in the oven, but don't like "store bought" frozen meals.
All that being said, I would like to spend the next week or so making and
freezing meals for my family and friends, but am not sure what things
freeze and reheat well. There are a few things I have had good luck with
like meatloaf and tater tot hot dish, but it would be nice to come up with
a few more options. I bet y'all have an idea or two for me, eh? lol
Thanks! AM
Hi this is a question, that has been answered before but I couldn't
find the it. so I am asking again how do you enlarge the print of the
text? I for the life of me cannot remember how it was done. If anyone
can remember please let me know and I will write it down this time. thanks
so much
Susan in WV
Hi Nancy
Wanted to tell you that I really enjoy your newsletters. I look forward to
them everyday. God bless you for providing such a great service to us. You
will be blessed for sharing of your time and energy to give us these daily
newsletters.
Again, Thank you for being such a fine women.
Sincerely, Francis G Upstate New York
Comment
I am just an ordinary person that loves to compile this newsletter
together each day. It is the bright spot of my day.
Nancy Rogers
September 15th to Ann in Texas on cooking liver. My Mother used to fry
up some bacon and then cook some onions in the bacon fat and then flour
the liver and cook in that bacon fat. It is really flavorful. We do not
eat to much liver because of the high cholesterol but once in a great
while we splurge.
M in Montana
September 14th letter on how to
print in Vista. Thank you Betty in ME.
There is so much on this new computer from my old 98SE. I loved the old
one but is is acting up and am sure it is going to be crashing. I have had
it for almost 7 years now so this is new again for me. I have to find a
book for Vista Dummies and hope to find one at Costco.
Thanks Nancy, I appreciate this news letter so much. You are special to
all of us.
M in Montana
To Kat from Colorado. Had the Oven Swiss Steak from the
8/27 newsletter
and it was superb. I took the left over meat and sliced it, pureed the
remaining sauce added cooked rice, heated the beef separately and served
over the rice mix and had a whole new dinner. My son didn't realize he was
eating leftovers. Thanks to all Suzanne from the Motor City.
Reading Tona's Cabbage and noodles reminds me of a dish our
family called " Huluskies"
Grate large head of cabbage. Cover with salt and set in refrigerator for
4-6 hours. Squeeze as much water as can out of cabbage. Take a tablespoon
or 2 of bacon grease in large iron skillet and put cabbage in with minced
onion. Cook slow as possible turning often til cabbage is dark brown.
Takes a long time.
Boil bow ties or wide egg noodles and mix together with cabbage. A taste
that gets acquired. all of my Hungarian relations make this dish yummy.
Betty in Tennessee
Blueberry Upside Down Cake
1/4 cup butter
1/2 cup sugar
2 cups fresh blueberries
1 tsp grated lemon peel or 1/2 tsp lemon flavoring
1 (18 oz) yellow cake mix
1 tsp lemon peel
Preheat oven to 350º.
Melt butter in 9 x13 pan.
Sprinkle sugar evenly over the butter.
Mix together the blueberries and 1 tsp of lemon peel or lemon flavoring
and sprinkle over sugar.
Prepare yellow cake mix according to package directions stirring in the 1
tsp of lemon peel at end of mixing.
Spread the batter over the berries. Bake for approx 30 minutes. Let stand
5 minutes.
Turn over onto platter or serving dish.
Great served warm with whipped cream.
Lisa-Union Bridge, MD
Five Flavor Pound Cake
1 cup margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1 tsp each of coconut, rum, butter, lemon and vanilla flavorings
Preheat oven to 350º.
Cream together the margarine, shortening and sugar.
Beat the 5 eggs together until they are a nice yellow color and then add
to creamed mixture.
Sift together dry ingredients. Combine milk and flavorings. Beat together
alternating dry and wet ingredients.
Gently push the batter into a greased tube pan. Bake for 1-1/4 hours or
until cake tests done.
Glaze for above Pound Cake
1 cup sugar
1/2 cup water
1 tsp each of coconut, rum, butter, lemon and vanilla flavorings
Combine all in a saucepan. Heat to boiling stirring until dissolved. Boil
for 1 minute. Pour over hot cake.
Let the cake set in pan until cool.
Lisa-Union Bridge, MD
I noticed that someone had made banana bread using cream cheese.
Could you please share the date of the recipe?
Linda from TN.
*For Karen in TX. I bet
your son had these pies at Furrs Cafeteria and here are clones of the
recipes for Billionaire and Millionaire pies: I have not tried these, but
sure am going to as they sound delicious.
Roz in Indy
Billionaire Pie recipe
1 can sweetened condensed milk
1 large carton nondairy whipped topping
1 (20 ounce) can crushed pineapple, drained
1 can cherry pie filling
1/2 cup chopped pecans
2 graham cracker crusts
Blend condensed milk and whipped topping together. Add drained pineapple,
cherry pie filling and pecans. Mix well. Pour into pie crusts and
refrigerate until completely chilled. May be topped with whipped cream and
cherries. Makes two pies.
PINEAPPLE MILLIONAIRE PIE
2 baked 9-inch pie crusts
2 cups powdered sugar, sifted
1 stick butter or margarine, softened
2 large fresh whole eggs
1/8 tsp. salt
1/4 tsp. vanilla extract
1 cup heavy cream
1/2 cup powdered sugar, sifted
1 cup crushed pineapple, well drained
1/2 cup pecans, chopped
Cream together powdered sugar and butter with an electric mixer. Add eggs,
salt and vanilla. Beat until light and fluffy. Spread mixture evenly into
baked pie crusts, then chill. Whip cream until stiff. Blend in powdered
sugar. Fold in pineapple and pecans. Spread this mixture on top of the
butter mixture and chill thoroughly.
Garnish as desired.
Yield: Two 9-inch pie
I want to thank everyone that sent in recipes and tips for the
tzatziki sauce. We can't wait to try them. I knew you all would not
let me down!
Thanks Nancy for all that you do!
Nicole
Hi Nancy- I have been and still am enjoying all of the hard work you
put into your website. So many good recipes and I love hearing about your
four legged family, Siggy and Ditto.
Several have written in telling about cooking disasters and I want
to share this one. It did not happen to me but to my mother many years
ago. We lived on a farm and my mother cooked for the threshers during
harvest. She always made pie for the noon meal A neighbor lady had
borrowed salt for pickles and brought it back in a container like my
mother put her sugar in when she was baking. In her hurry to get the pies
done she inadvertently put salt in the apple pies instead of sugar. At
that time she was hauling the food out to the field for the men. The first
thresher to have pie took a big bite and began to spit and choke. Soon
became evident what the problem was and they all had a big laugh.
Especially when this had happened to the man who always ate fast so he
could get what he thought was the biggest piece of pie. Needless to say he
always let someone else test it after that. This has provided a big laugh
over the years. It was a good thing this happened out doors where he was
able to get rid o the pie in a hurry.
Marian in ND
The Peach Dump Cake, it did not say what degree it should be baked at
in the recipe. Could you please let us know. It sounds so good, and easy,
I would like to bake it. Give your four legged family a big hug for me. I
am a cat owner also and I love them. They are so very sweet and smart too.
Cheetahtu
This may be a strange question but, why is it when you bite into a
persimmon it dries your mouth out?
Nicol in MS
Hi Nancy. Thank you again for all you do and your funny stories and
prayers for your brother, Bud..
This is for Jan in LO, MO:
Appetizers
South Beach California Wrap (Phase 1): Fan 1 leaf lettuce leaf on a
plate. Top with 1 slice of turkey breast, 1 slice of ham, and 1 thin slice
of tomato. In a small bowl, combine 1 thin slice of avocado and 1 t lime
juice, then spoon onto the tomato. Top with 1 leaf of watercress/arugula
and dressing. Roll up and secure with a wooden pick.
Per Wrap: 140 calories, 10 g fat, 1.5 g saturated fat, 9 g protein, 4 g
carbohydrate, 1 g dietary fiber, 25 mg cholesterol, 620 mg sodium.
Easy Imitation Crabmeat Appetizer-Camille, Commack NY: Combine and
put in a small mold or small dish and serve with Ritz crackers: 1 8 oz
pkg. imitation crab meat cut into tiny pieces, 1 8 oz pkg Swiss cheese
grated, 1 small onion diced and enough mayonnaise to hold it together
Jezebel Sauce-ATS: Combine • 1 18.oz jar of pineapple or apricot
preserves, 1 18.oz jar of apple jelly, 1 small can dry mustard, some of 1
small jar of horseradish and cracked pepper to taste. Blend well. Put in
jelly jar and refrigerate. Serve over creme cheese with Wheat Thins or
your choice of cracker for dipping. Keeps well!
Karen Lensing Dip-ATS: Grate 16 oz. Monterey Jack Cheddar Cheese
with Jalapeño Peppers. Mix in a can of Rotel tomatoes, 1 bunch chopped
green onions, 1 4 oz. can chopped green chilies, 1 small can chopped black
olives and 1 pkg. dry Italian dressing season mix.
Steamed Clams and Eggs-adapted from Wang Haibo-Green Village in San
Gabriel, Calif. for 4 apps.: In a large pot fitted with a steamer rack
large enough to hold 4 (8-ounce) ramekins, bring a quart of water to a
boil. Divide 12 scrubbed Manila or littleneck clams among ramekins. In a
small bowl whisk 1 (of 4) egg until frothy. Whisk in an equivalent amount
of (2/3 c) chicken broth and a dash of salt and white pepper. Pour the egg
mixture over the clams in one of the ramekins. Repeat with
the remaining eggs. Place ramekins on the steamer rack in the pot. Cover
the pot and simmer for 12 minutes. Remove ramekins. Garnish each with a
small drop of sesame oil, a few drops of soy sauce and a sprinkle of
scallions.
Corn Dip-Connie in TX/Nancy's Recipes: Soften 1 8-oz. package of
cream cheese, blend in 8 oz. sour cream and enough mayonnaise to make it
creamy, stir in 2 drained cans of Niblet Mexican corn, 1 can of regular
Niblet corn, 8 oz. shredded pepper jack cheese, 3 seeded and minced
jalapenos plus a few seeds and 1 small chopped onion and mix well. You may
need more mayonnaise. This is actually better the second day-the flavors
blend. This must be refrigerated, but you need to let it sit out before
serving so it can soften up to a slight dipping consistency. Serve with
corn chips, tortilla chips or chips.
Tomato Bacon Cups-Simple & Delicious magazine for 30: Preheat oven
to 450 degrees. In small bowl, combine 1 small, ripe, chopped tomato, 1/2
c mayonnaise, 1/2 c real bacon bits, 1/2 c shredded Swiss cheese, 1 small,
chopped onion and 1 t dried basil; set aside. Split each biscuit from 1
12-oz. tube of refrigerated biscuit into three layers; press one layer
into an ungreased miniature muffin cup. Spoon tomato mixture into cups.
Bake in preheated oven 8 to 10 minutes or until golden brown. Serve warm.
Party Broccoli-Recipe for Living: Defrost and drain 2 10-oz.
packages of thawed, frozen chopped broccoli. Mix 1/2 c melted butter, 1/2
package of dry onion soup mix, 1 c chopped pecans, and 1 drained and
chopped 8-oz. can of water chestnuts. Stir gently through broccoli. Pour
into 2-qt. microwave casserole. Cook for 4-10 minutes on high power (100%)
until very hot. Sprinkle with 1/4 c seasoned bread crumbs before serving.
Salmon Spread-Judy in Alaska/Nancy's Recipes: In bowl, combine 1 T
minced onions, 1 T prepared horseradish, 1 T lemon juice, 2 to 3 T
mayonnaise, 1 1/2 t dill weed, 1/4 t salt, 1 pkg. (8 oz.) cream cheese,
softened and 2 (15 oz.each) cans regular, or smoked salmon, drained, boned
and flaked; mix well. Spread on a serving platter, and shape into a loaf
or ball. Top with 1 c sour cream. Chill. Garnish with fresh minced
parsley, if desired. Serve with bread rounds, or crackers. Yields
about 10 servings.
Salmon Appetizer Ball- Cindy in Jacksonville, Florida: In a small
mixer bowl at medium speed, beat 8 oz. softened cream cheese, 1 T lemon
juice, 1 T finely chopped onion, a few shakes of garlic powder, 1 t
horseradish and 1/4 t liquid smoke until well mixed. Drain and flake 1
15-oz. can of red salmon, remove any skin and bone. At low speed, beat
into cheese mixture until well blended. Chill until firm enough to handle.
Shape into one large or two small mounds with wet hands. Place on serving
plate(s). Pat surface with 2-3 T minced parsley and 1/4 c chopped
pecans. Cover and chill. Serve with crackers.
Salmon Smoked Deviled Eggs-Judy in Alaska/Nancy's Recipes: Peel 6
cool, hard-cooked eggs, slice into two halves, and remove yolks. In small
bowl, mash yolks well, and mix in 1/2 c chopped smoked salmon, 1/4 c sour
cream, 1/4 c mayonnaise, 1 T lemon juice, salt and pepper. Fill egg whites
with the salmon mixture. Chill. If desired, add a little minced parsley,
or sprinkle with paprika to garnish.
Enjoy! Hudson Valley Kathleen
Some of my easy TNT appetizer recipes
Lisa
Tortilla Roll-Ups
8 - 12 flour tortilla
1 (8 oz.) block cream cheese
1 sm. can black olives, chopped
1 sm. can diced green chilies
Dash Tabasco sauce
Cream together cream cheese, olives, chilies, Tabasco sauce. Spread
approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion
and roll in plastic wrap and chill. Before serving cut into 3/8 inch wide
pieces and serve with salsa for dipping.
Sausage Balls
1 lb. breakfast sausage
1 1/2 c. shredded cheddar cheese
1 1/2 c. Bisquick mix
Mix all ingredients together. Roll into small balls. Bake in oven for 15
minutes at 350 degrees.
Spinach Balls
1 (10 oz.) pkg. frozen chopped spinach
3 eggs, lightly beaten
1 1/2 c. Pepperidge Farm Herb Bread
Crumbs (stuffing mix)
1/2 c. Parmesan cheese
1/3 c. melted butter
Cook spinach as directed on package; drain well. In large bowl, mix
together all ingredients. Form into balls and freeze. Bake at 350 degrees
for 10 minutes or until lightly brown.
Stuffed Cucumbers
4 cucumbers, chilled & peeled
1/2 c. crumbled feta cheese
2 tbsp. mayonnaise
8 drops Worcestershire sauce
1 tbsp. minced parsley
Cut the cucumbers in half lengthwise and with a teaspoon scrape out the
centers containing the seeds. In a small bowl, blend the feta, mayonnaise
and Worcestershire sauce into a smooth mixture. Fill the centers of
cucumbers with the cheese mixture. Sprinkle the cucumbers with parsley and
chill them. Before serving, slice the cucumbers crosswise into bite-sized
pieces.
This is for Lesleigh in PA: Keeping hamburgers hot
My sister in law does the concession stand at the football games, she said
to put hot water and beef bullion in a crockpot or roaster. They stay
moist and they are good. Kathi in TX
I have enjoyed reading the cooking blunders! I guess my worst
memory is when I was a young bride. We were going for Thanksgiving to my
in-laws and I had been asked to bring 2 pumpkin pies. I had never made a
pie before and worked really hard preparing them. I finished about
midnight and left them out on the counter to cool. Early the next morning,
I went into the kitchen to find my almost 3 year old son sitting on the
counter and he was totally covered with pumpkin pie! He had opened the
drawers to be able to climb up. Needless to say, I had no pies to take.
I think the funniest thing I've ever heard was a friend of mine who
made banana bread for the first time. It burned to a crisp. She said,
"Well, the recipe said it was ready when a toothpick came out clean ...
and I lined the bottom with toothpicks and none ever came out!"
Nancy, my birthday is also Wednesday, Sept. 19th. I also lived in Amarillo
for many years.
Ann in Texas
My birthday is next Wed and I too am 756 months old. What a
coincidence!! I hope you have a wonderful birthday.
Thanks again for all your efforts. I love this newsletter and read it
everyday no matter what.
Barb in N CA
Hello Nancy and all readers.
To Lesleigh from PA. wanting to know how to keep hamburgers from drying
out for the cookout we us a large cooler can be a good one or cheap
one i put a wad of foil in the bottom for a drain bed. One time i had to
grill ribeye steaks for several people from a telephone company who was
having a company party and they were hot when we serve them putting them
in coolers.
Nancy keep up the good work as i know with out you HELPERS you could not
get everything done. Thanks
Sharon in very much cooler Southern Indiana
Here is a recipe for a one bowl very moist chocolate cake
Chocolate Cake
2 cups sugar
2 cups flour
2 cups brewed coffee, cooled
1 cup Hershey's cocoa
1 cup of mayo. (Not low fat)
2 teaspoons baking soda
2 eggs
Preheat oven to 350 degrees. Grease a 9"13" pan. Measure all ingredients
together and beat until well blended. Scrape down bowl a few times. Batter
will be thin. Bake till pick comes out clean. Cool in pan 10 minutes. You
can either sprinkle with powdered sugar of frost. Your call. It bakes for
about 40 minutes.
Hi Nancy, this is for Kalyn in the woodlands Re: micro fiber cloths.
You can get them at Sams or Costcos in Pkgs of 25 for about 12.00. They
are bigger than the ones you get at walmart, etc.
Roz in Indy
9-14-07 Orlena in Illinois requested soup
recipes. Here is a recipe my husband and I make often. We took it from a
Mr. Food cookbook. It is very easy to make. Don't let the word "spicy"
scare you away. We use mild Italian sausage and is not in any way hot.
Bobbie
Spicy Italian Sausage and Bean Soup
1 tsp olive oil
1 1lb bulk Italian sausage
1 small onion, chopped
4 cans (16oz) Great Northern Beans, undrained (we use 2-3)
2 cans chicken broth
1 can (14oz) diced tomato w/juice
1 tsp dried basil
1/2 tsp black pepper
2 cloves garlic, minced
(If you don't like alot of beans, cut back to 2 cans)
In a large soup pot, heat oil over med/high heat. Add the sausage, onion
and garlic. Cook for 5-6 minutes, stirring frequently to break up the
meat. Add the remaining ingredients and bring to a boil. Reduce heat to
low and simmer, uncovered for 30minutes. For a spicier soup use Hot
Italian sausage. If you want a thicker soup cook uncovered for 1 hour to
reduce liquid.
Serves 8-10
To Siggy and Ditto's Uncle Joe who asked about mock pork chops,
when I lived in New York, the Jewish butcher would sell a pork , that was
chopped and formed into a pork chop, I loved them. It would be nice if I
could get in Florida.
Nancy,I just had to write about you kitties! I laughed about the ice
and also them moving the table. Are you sure they are cats? LOL They sure
a joy I am sure.
I wouldn't take any thing for my Smokey. He has to have ice in his
water every time I go into the kitchen but I don't have a ice through the
door fridge or he might use it.
Please keep the funny stories coming.
Brenda/Alabama
Comment
I am not sure if they are so smart or just determined to get their way.
It is quite possible they only allow me to live here. They know they
are in control of everything.
Nancy Rogers
Hi Nancy and Friends, I'd just like to make a comment regarding cooking
liver and onions. When frying the flour dredged liver, if the
grease in the pan is too hot and the liver cooks to fast, it will be very
hard. The way I fix the liver (same recipe as Lisa, Sep 14 Newsletter) is
to lightly brown the liver in medium hot grease, remove the liver to a
plate, make the gravy and return the liver to the pan with the gravy and
finish cooking. It doesn't take liver long to cook and if over cooked is
not good. Many years ago while I was still at home (before I married) I
was fixing liver and onions and ask my grandparents, and my grandmother's
brother who was visiting, to join us for dinner. My great-uncle was a cook
on a shrimp boat in the Gulf and said he had tried to cook liver on the
boat but it was never fit to eat and therefore he didn't like it. However,
he did come with my grandparents and ate his share of the liver I had
cooked. Later he ask me how I cooked it so it wasn't so hard and dried
out. He said he had never had liver like that before that he could eat. I
never did ask him if he was able to cook liver on the boat after that.
Now, I have a request for another liver recipe. About 25 years ago I had a
recipe for liver that had been marinated in French dressing and then
either baked or broiled. I thought it was really good and thought this
would be a good way to fix liver in an effort to cut the fat/grease.
Anyone have such a recipe? It would be appreciated now that I am trying to
cook more 'heart healthy'. Thanks, Oma in LA (Lower Alabama)
From Siggy & Ditto’s Uncle Joe.
My wife Carol and I enjoy using edamame that comes frozen all ready
shelled. We cook them as if they were baby lima beans. So any recipe that
could use baby lima beans could use edamame as a substitute. We buy these
at our local Safeway Grocery. As far as the edamame that comes in the pod.
Just boil they and then shell them and get the same thing. We have also
been able to buy them in an oriental grocery store.
Not every one has such entertaining feline buddies as Nancy. My wife and I
have a dog that also has its little tricks of life. The one that happens
often when we are not home is for Callie to go to my wife’s swivel rocker,
rotate it around to face the window, then climb into the chair and look
out the window and nap. Today we came home, snuck quietly in and she
jumped out of the chair. We could not tell her she did anything wrong
because of the loving greeting she gave us when we came home.
By the way Nancy has a sister-in-law with a birthday one day before her’s.
To Roseann from Illinois in the 9-14-07
newsletter: Yes, you can grate zucchini and freeze it in Ziploc
bags, as you have done. It will last quite a while in the freezer, but
just be aware that when you take it out to use it, there will be a lot of
water in the bag. I simply thaw mine slightly and place it in a strainer
or colander to let the excess liquid drain off. Then I use it in my
zucchini bread and chocolate zucchini cake recipes. This works just fine.
I have never tried adding it to a recipe before straining it. I think that
your batter would be too runny.
Diane in Grafton, WI
Hi Everyone,
I went to a dinner and they had this wonderful dessert. I Was wondering if
anyone had the recipe for it. It had cool Whip, cream cheese, pineapple,
pretzel and I think sugar and butter in it. The lady wouldn't give out the
recipe. Can Someone help me with it? It was so good.
Thanks a lot, Shirlee from Michigan
This is for Ann in TX (Sept. 14 newsletter)
I have always followed my mother’s recipe for liver and onions (there is
none).
The way I do it is coat with seasoned flour (garlic powder, salt and
pepper) and brown in hot olive oil. I use an electric skillet for this. I
leave the drippings in the pan. I put my browned liver, sliced onion rings
and cover with water. I then put the lid on and simmer until fork tender.
The flour and drippings will make its own gravy. It will probably take an
hour or so to simmer. I have never really timed it.
Good luck!! Angie in Ohio
Hi Nancy and friends,
I am looking for a rolled cookie dough. I would like one that
tastes good as well as rolls easily. I am inviting my daughters and
granddaughter to come to my house and decorate the cookies for Christmas.
It should be a fun party and each one would be able to take home the
cookies she decorates.
Carole with an "E" in Calgary
Dear Nancy, I am home from lung surgery in four days, and feeling
great. I am sure your wonderful ladies were partly responsible when I
asked for prayers. Thank you everyone.
Dee in W.Lafayette
*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
