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a very good Cookie Cutter Recipe is in the 8-21 newsletter. I think it is
the very best. This is the only recipe I could ever get to work. They roll
out without tearing up. And, the frosting is delicious!
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Hello Nancy,
This is a delicious recipe for fried chicken livers with apples and
onions:
1&3/4 pounds chicken livers
2 tbsps butter
2 onions
2 russet apples (any firm tasty apple will do)
2 tbsps apple brandy
2 tbsps dried marjoram
salt
freshly ground pepper
Remove any skin or fat from livers and split them in half. Heat the butter
in a large skillet and stir-fry the chicken livers over high heat for 3
minutes. Remove from the pan, cover and set aside. Peel the onions, slice
into fairly thin rings and cook in the remaining fat. Quarter and core the
apple and cut into very thin wedges and stew with the onion rings for 5
minutes. Pour the apple brandy over them, add the marjoram and salt and
pepper. Return the chicken livers to the pan and mix with the other
ingredients. Cover and cook together over a gentle heat for about 8
minutes. It is so good that I am going to the store right now to find some
chicken livers as it has been a while since I last had them!!
Cor from Ma.
Hi Nancy, Re: newsletter 9-15
request from AM for make & freeze recipes, since it is getting cooler how
about soups, and casseroles, The elder could probably put out cups of soup
to thaw and then warm in micro or crockpot. If they eat vegetable salads a
big container could be put together minus any dressing and stored in
'fridge. Also cornbread or bread sticks would be easy to warm in
microwave. Cookies, Jell-O or canned fruit for dessert.
Margaret, Tulsa
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.
Someone I think AL ask about recipes to take to people. I usually cook
for people just out of hospital in our church. Last week I took Shepard
Pie. It is easy to assemble and give you your starch in the mashed
potatoes, and your veggies, in the mixed veggies. I usually put it in an
aluminum pan so they can heat it up. I made a peach cobbler for dessert. I
put up beans and greens every year, so I usually put in a jar of my
veggies, or home made soup. This week I have to take food to another
friend and plan to made baked spaghetti, a salad, French bread, and a
pineapple upside down cake. I try to fix something that can be frozen so
they can reheat or save for another time. Stew is another meal that they
enjoy. When I fix stew, I usually fix rice as a side dish with biscuits or
cornbread. Use your imagination and fix easy meals that can be reheated or
frozen for a later meal.
Betty T, Ga.
I hope one of you wonderful recipe collectors can help me. My daughter
is hooked on Mystic Chai Vanilla tea. She use to buy it at Borders
but they have changed brands. Does anyone know where she can purchase this
mix or does anyone have a clone recipe for it? It comes in a dry mix and
you mix it with water.
Grandma O, Moline,IL
RE: Fried Liver
I accidentally discovered that if you cook it partially frozen, it comes
out moist and tender. I was in a hurry (this was before we had microwaves)
and DH needed to eat lunch and go back to work. I do not make w/ onions or
like my meats in or covered w/ gravy, so I cannot help there. Just cook
til done- don't overcook and enjoy.
For Ann RE Liver Gravy:- Depending on how much gravy you want, I would
start w/ 2-3 TBS. of grease you fried the liver in, set some grease aside
in case you want to make bigger quantity.. Add 1-2 TBS. flour at the time,
and stir out all the lumps. Add a bit of flour along till you have a thick
"paste". Allow to brown but not burn. Then add your liquid- I love milk
gravy, but you can use just water or a mix of the two. Start w/ a cup or 2
of liquid, stirring as you go and as it comes to the boil it will thicken.
Too thick add a bit more liquid.
2-3 TBS of Grease with 2-3 TBS of flour and 2 Cups of Milk/water should be
good for a try. Hope this helped.
Cheryl,Charlotte
Hi Nancy and all Nancylanders,
I can't say enough good things about the
Hot Dog
Bun Custard/Pudding recipe
lol.
Now I have a request for all the cooks out in Nancyland. I have a bumper
crop of cabbage and would like an easy tried and true recipe for making
homemade sauerkraut. My sister used to make it all the time but now she is
an empty nester and doesn't bother and couldn't remember how she made it.
This is for Linda in TN-the recipe for the Cream Cheese Banana Bread is in
the January 16th or 17th issue(don't remember which one).
Dianne in Wisconsin
We are hosting a dinner party for 9 people in November. I would like to
fix "Dinner In a Pumpkin" as the main course. The other 7 people
will be bringing the vegetable, salad and dessert. Has anyone out there in
"Nancyland" fixed "Dinner In a Pumpkin"? I have goggled "Dinner In a
Pumpkin" and have come up with some sites but it would be great if someone
had a TNT recipe. So, does anyone have a recipe that they have tried and
would recommend for "Dinner In a Pumpkin"? Is so, would you please share
the recipe with any hints, etc.?
Thanks, Joan, San Antonio, Texas
Thanks everyone for all the great appetizer recipes. I will keep
them all in my collection, Now all I have to do is decide which one to
make for Sunday. LOL Thanks again. Jan in LO,MO
Hi Nancylanders, I've been at my daughters for 3 weeks and wayyyyyy
behind on the newsletters. I notice several liver recipes. Does anyone
have a Spanish one (I had it in a Spanish restaurant that is now closed).
The liver was cut in bite size pieces, with tomatoes and lots of veggies.
I've tried to duplicate it but no luck yet and it was the best!
Also, I want to make the Italian Wedding Soup-hw do I get the
meatballs really small???
Just an additional note: I fixed the crockpot Swiss Chicken Casserole
for the grandkids and it was a big hit! Thanks Tona!
Nancy, you are the best!
Sue in Fl
In response to gramaj in the Saturday,
September 15th newsletter:
I am one that really likes my Vitamix, so I can't answer that question,
BUT, I can tell you they are very easy to clean, fill container with about
half cool/tepid water, a drop of dish liquid, put back on base, and turn
on and give it a few spins...voila, clean.. rinse, and wipe dry, and
that's all there is to it..
Karoline in NC
This is for AM, 9/15/07 Newsletter
who is making meals for freezing. One of my most versatile recipes for the
freezer is the Crockpot Pork Roast that I submitted in the July 29
newsletter. It allows you to make several different kinds of meals out of
one roast. I usually package it for the freezer with some sliced, some
shredded, chopped or however I plan to use it. Then you can use the sliced
with gravy over rice or potatoes, or serve with applesauce or sauerkraut;
make barbecue sandwiches out of the chopped or shred some and add salsa
for tortillas. If you are unable to find it and want it,please let me
know.
Barbara in AL
Hi all! This is for Bunnyface who was looking for a recipe for easy
Beef Stroganoff. I found this recipe through Taste of Home and have been
meaning to make it. It does seem easy and delicious! Taste of Home --
Three-Step Stroganoff
Good Eating!
Jeri K. from Glen Cove
Hello Nancy,
I'm sending two recipes. The first one is Fegato Alla Veneziana (Calf's
Liver with Onions and White Wine) from Vencent Price's 'A Treasury of
Great Recipes'. In my opinion, It is the best.
Enjoy, Penny from Wisconsin.
1. In large skillet saute: 2 cups thinly sliced onions in 1/2 cup butter
with 1/4 tsp. crumbled sage for 10 minutes, or until onion is lightly
browned ad cooked.
2. Cut: 1 pound sliced calf's liver into thin strips.
3. In paper bag combine: 1/4 cup flour, 1/2 tsp. salt, and 1/8 tsp freshly
ground pepper. Add the calf's liver and shake bag to coat the pieces with
the seasoned flour. Add liver to onions and butter and cook over high heat
for 5 minutes, stirring constantly.
4. Put liver on warm serving platter.
5. To pan add: 1 Tbls minced parsley, 3 Tbls. beef stock, and 3 Tbls dry
white wine. Cook for 1 minute, stirring in all the brown glaze from bottom
of pan. Pour over the liver ad onions and serve immediately.
The second recipe is for Beef Stroganoff from the 1963 Better Homes
and Gardens New cookbook.
We've tried several different recipes and always go back to this one.
Penny from Wisconsin
1 Tbls flour
1/2 tsp salt
1 pound beef sirloin, cut in 1/4 inch wide stripes
2 T butter
1 cup thinly sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
2 Tbls butter
3 Tbls four
1 Tbls tomato paste
1 1/4 cups beef stock or 1 can condensed beef broth
1 cup dairy sour cream
2 Tbls cooking sherry
Combine 1 T. flour and the salt; dredge meat in mixture. Heat skillet,
then add 2 T. butter. When melted, add the sirloin strips and brown
quickly, flipping meat to brown on all sides. Add mushroom slices, onion,
and garlic; cook 3 or 4 minutes or till onion is barely tender.
Remove the meat and mushrooms from skillet. Add 2 T. butter to pan
drippings; when melted, blend in 3 T. flour. Add tomato paste.
Slowly pour in cold meat stock, cook stirring constantly, until mixture
thickens. Return meat and mushrooms to skillet. Stir in sour cream and
sherry; heat briefly.
Serve with noodles. Makes 4 servings.
Nancy; I thoroughly enjoy the antics of your cats and I think
the rest of your readers do too. I think you should take notes as to what
they do all and every day, then every other week you could write a second
newsletter, just about them and their antics. When you write about them, I
am amazed at what they can do and what they do.
Joseph J.
Comment
It's a good idea and there are not enough hours in the day to do the
newsletter and the alphabetical index right now.
Nancy Rogers
To Nicole regarding the persimmons --
If you bite into a persimmon and you get a puckery or bitter taste
that you cannot get out of your mouth, the persimmon is not ripe. To be
ripe, the persimmon has to take on almost an over-ripe look.
Here in Missouri, the persimmons are about the size of ping-pong balls, or
a little larger. I have used them in persimmon bread and persimmon pudding
with black walnuts (another regional favorite).
Sandy H in Missouri
Hello,
I don't know how long you have had the SEARCH box
in your newsletter, but I just noticed it for the first time today! That
is a wonderful feature to offer. I just used it this morning after reading
yet another rave review of the
hot dog
pudding custard recipe. I never did copy that recipe, but since
deciding not to do so have read so many people talk about how delicious it
is. Now I know that I can search for any recipe even if I don't know the
date of the newsletter. Thank you so much for
your phenomenal newsletter and for this great option. Based on some of the
entries, I know that I am not the only one who has failed to make note of
certain recipes and then wishes that I had.
With much appreciation, Diane in Grafton, WI
To Carole in Calgary regarding her request for rolled cookie dough (9-14-07
newsletter): Here is a cut-out recipe that is easy to handle AND
delicious. Our classroom made it with our early childhood special needs
children (ages 3-5) and they were able to roll it and cut it with ease.
Cream Cheese Cut-Out Cookies
1- 8 oz. package of cream cheese
1 cup of butter
2/3 cup of sugar
1/2 teaspoon vanilla extract
2 and 1/4 cup flour
Dash of salt, if desired
Combine softened cream cheese, butter, sugar, and vanilla. Mix until well
blended. Add flour and salt and mix well. Chill an hour. On a lightly
floured surface (use a marble board if you have one as these remain cool),
roll out dough to 1/8 inch thickness. [If dough becomes a bit sticky, just
put it back into the refrigerator to chill it a bit more. When the dough
is cold and firm, it is extremely easy to handle.]
Cut with assorted cookie cutters. Place on ungreased cookie sheet.
Decorate with colored sugars or candies, if desired. Bake at 375 degrees
for 8-10 minutes or until edges are golden brown.
ENJOY! Diane in Grafton, WI
Hello Everyone and Greetings from Western Kentucky. I really enjoy the
recipes sent in by everyone and look forward to receiving each newsletter.
I am a big fan of chicken and dumplings and remember the flat chewy
dumplings I ate as a child. I bought some won ton wrappers on sale and put
them in the freezer as I was planning on trying to make crab rangoon.
Instead of rangoon I put them in a pot of stewed chicken and discovered
the wrappers make great dumplings, Has any one used won-ton wrappers in
other recipes?
Keep up the good work.
Schoolbuslady
Re:
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
Barb, I make this same dish with pears. I have substituted Brown Sugar
Twin. Sometimes, add a drop of vanilla flavoring. Cook, cool, then put in
small containers for freezer. Very good!
Peggy NELA
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
Susan, hold the Ctrl key down and spin the wheel on your mouse. That
should do it.
Sandy in ND
To Susan in WV:
There are two ways to increase the size of the text. The first way
is to go to the top of the page, find the menu bar, click on "View", wait
for the menu to drop down, move your cursor over "Text Size", wait for the
menu to appear and then click on "Larger". If the resulting text still
isn't big enough then repeat the process and click on "Largest"
The second way is available in Windows XP. In the right hand bottom corner
of the screen, right above the clockm, you will see a magnifying glass
with a plus sign in it and "100%" with a downward pointing arrow next to
that. If you click on the arrow a menu will come up with various sizes (in
%). Try 125% first and if that isn't big enough go from there.
Hope either one of these ways works for you; they do for me all the time.
Norm in Victoria, BC Canada
Hello Nancy and family members.
I just wanted to share a couple of interesting tidbits. When I make
grilled cheese sandwiches and tomato soup, I take a teaspoon of bacon
grease and add it to the tomato soup. Gives it a little bit of extra
flavor. Sometimes I add a teaspoon and cook my eggs or homefries too.
We don't use bacon a lot, but when I do cook it, I save a few teaspoons of
the drippings in the refrigerator. We go thru paper towels like there's no
tomorrow.
After washing our hands, we use paper towels for drying them off, but
don't throw them away. We set them in a bowl by the sink, and after I get
a bowl full, I use them to wipe up crumbs and spills etc. on my floor. It
only takes a day or two to get a bowl full at our house, and they come in
handy for wiping spots off my stove after cooking.
CindyO
In the Sept 14th newsletter
Roseann from Illinois wants to know if zucchini can be ground up to
freeze? I'm not sure what you mean by ground up, but I quite often grate
them on my cheese grater to use later for zucchini bread. I put about 2
cups, grated, in a zip lock bag. Just remember to squeeze the excess water
out when you thaw it.
Lory in CO
In the Sept 14th newsletter Orlena
in Illinois wanted some TNT soup recipes, to use for a church soup
and salad supper. This is one of the few ways my family actually LIKES
squash. I don't make it in a crockpot, but don't see why you couldn't -
just cook the squash in it & add the other stuff, already cooked, at the
end. The amounts listed make enough for 8-10 large servings. I make
biscuits & call it a meal.
Squash Soup
1 lg butternut squash (I've found if you microwave the whole squash for 5
min 1st it is MUCH easier to peel & cut up)
enough water just to cover cut up squash
½ - 1 pkg kielbasa (depending how much meat you want in it)
1 med onion
½ stick butter + a little for frying
1 sm container heavy cream
salt & pepper to taste
Cut squash into cubes, cover with water & cook till soft. When almost
ready, slice kielbasa fairly thin (I usually cut in ½ as well) & brown in
a little butter with chopped onion. When squash is soft, mash it with the
water it cooked in - should be quite thick. Cut up the butter & stir it
in. Add cream, salt & pepper to taste. Drain meat & onion, add to soup,
stir it in & serve hot.
Lory in CO
Here's my fun food story. I was 8 months pregnant and we were
trying to decide if we wanted to put kitchen carpet in. Well, I mixed up a
strawberry shortcake and walked to the oven. The cake pan got between my
belly and the oven and plop went the cake upsidedown on the floor. I
turned to my husband and said, "no carpet in the kitchen!"
Bev in In.
This is for the person looking for liver and onion recipes. I am not a
fan of liver but I will eat this now and then. It is also easy to cook.
Tender Bake Liver and Onions
1 pkg beef or pork liver
1 pkg Lipton dry onion soup
2 to 3 mid-size onions
3 to 4 T. shortening
Salt, pepper and flour the liver and brown in shortening in skillet. Brown
onions in same pan. Put liver and onions in crock pot. Mix the dry onion
soup with one cup of water and pour over the liver and onions. Cook for 2
to 3 hours. Very tender and good.
Marilyn in Ohio
I misplaced a German relish recipe that is used on bratwurst and
am in need of it. I've searched the web for this particular recipe but
have had no luck. The relish consists of sugar, vinegar, red and green
peppers and I think some onion, all to be cooked on the stove. Any help
would be appreciated and I thank you in advance. . . . . Nancy, wouldn't
think of closing this request without letting you know how much I love
your newsletter and appreciate all you do to get it out to us - a hugh
thank you to you!!!
Joann - Myrtle Beach
For: TeaHag in Upstate NY
Please send in the date of the newsletter for Chocolate Midnight
Madness pie I do not remember seeing it - we are chocaholics here and
I know my husband would love it
Thank you Betty in MI
For Etta LA in the 9/15 newsletter,
who inquired about my low fat Sweetened condensed milk recipe, below is
the original recipe that is not low fat. I have seen it posted in the
newsletter on several occasions and it is in several of my cookbooks. To
make the recipe low fat, I do not use any butter or margarine and use skim
dry milk. When making the recipe with splenda I use slightly less than 2/3
cups. It is definitely cheaper to make your own sweetened condensed milk,
even if you use the original recipe.
Sweetened Condensed Milk Homemade
Yield: The equivalent of one 14-ounce can of sweetened condensed milk.
1/3 cup water
2/3 cup sugar
1 cup dry milk powder
3 tablespoons butter
Heat a bowl of water in the microwave until it is very hot (or use tap
water if you can get it steaming hot). Combine the remaining ingredients
in a small bowl. Add the hot water and beat with an electric mixer or wire
whisk until smooth.
Note: This should be made as you need it and will not store well. One
recipe equals one can of store bought sweetened condensed milk.
For AM in the 9/15 newsletter, who is looking for recipes that freeze
well, I suggest lasagna, spaghetti pie, Chicken Manicotti, biscuit topped
ground beef casserole, chili, vegetable soup, beef stew and many of the
soups that have been posted in the last week.
Robbie Boling Green, IN
I would like to try some of the slow cooker recipes where you
put things in cans but you do not use any water in the bottom of the crock
pot but I am just a little concerned about cracking the insert - could
someone help me out with this - DO you need water in the bottom or not ???
Joanne South Western Ontario
I was wanting to try the Cherry
Yogurt Muffin recipe in the September 14th newsletter - from Donna
in southern California - In the directions it mentions LEMON juice but it
does not mention lemon juice or the amount to be used in the list of
ingredients
Could Donna please reply - they sound really good !
Joanne South Western Ontario
In the September15th newsletter,
Carole with a "E" in Calgary requested a good recipe for cut out sugar
cookies, and this recipe is THE very best one I have ever tried. I have
doubled it, and also made a recipe and a half at a time, and they always
come out perfect. The dough is a delight to work with, and does not
require chilling.
Old Fashioned Sugar Cookies
1/2 cup real butter
1/2 cup margarine
1 1/2 cups sugar
2 eggs, beaten well
1 tsp. vanilla extract
4 tsp. baking powder
1/2 tsp. salt
4 cups flour
3 tbsp. milk
Cream together well (I used my electric mixer) the butter, margarine and
sugar. Add eggs, vanilla and milk and beat in thoroughly. Add half the
flour, beat on low till blended; add remainder of flour with baking powder
and salt, beating on low just to blend in. Roll dough out, a little at a
time, on floured board to 1/8 inch thickness. Cut with cookie cutter
shapes, and place on ungreased baking sheets, about a dozen to a sheet, as
they spread out. Bake at 400º for about 8 minutes, till golden brown
around the edges, and feel firm to the touch. Remove in a few minutes to
wire racks and cool thoroughly. Can sprinkle with colored sprinkles before
baking, or frost and decorate, as desired. I like to make a butter
frosting, flavored with vanilla and almond extracts. I divide the frosting
and add various food colors to each
amount, and then I use sprinkles on each. This also keeps them from
sticking together when storing in a tightly covered container, but if
going to store for a length of time, use wax paper between layers. These
also ship well, but if are going to mail out, roll dough out a little
thicker.
NOTE: Be sure and use one-half butter and one-half margarine...don't
substitute!
Judy (in Alaska)
Nancy, your brother, Bud is my prayers, as is all of the family.
Here is a very easy recipe for Beef Stroganoff.
1 pound of beef round steak cut into serving pieces
flour with pepper for dredging the beef.
1 can of Cambell's golden mushroom soup or cream of mushroom soup. Depends
on how creamy you want the dish to be.
1 pouch of Lipton's onion soup mix
1 to 1/2 soup can of water
About 2 TBLs of Worcestershire sauce (opt)
1 cup of sour cream, less if you don't want it too creamy
cooked rice or egg noodles whichever you prefer
Brown the beef in hot oil. Add the soups, water and Worcestershire sauce.
Cook on low for at least an hour or until beef is tender. Carefully add
the sour cream. (I like to add some of the sauce from the pan to the cup
of sour cream it tempers it.)
Server over the hot cooked rice or noodles
Lorna
I got this recipe from a book called Meals Made Easy. We love it and it
is easy.
Last- Minute Lasagna
1 (24 to 26 ounce) jar of pasta sauce ( I used Prego Traditional)
2 16 to 18 Ounce bags of frozen cheese ravoli
1 10 ounce pkg. frozen spinach thawed and squeezed dry
1 8 ounce bag of shredded mozzarella
1/2 cup parmesan cheese
Heat oven to 350. Spoon 1/3 of the sauce into a 9"by 13" baking dish.
Place half of the ravioli on top of the sauce in a single layer. Sprinkle
with spinach and half of the mozzarella. Layer on the rest of the ravioli.
( you may not need all of them) Top with remaining sauce and cheeses.
Cover with foil and bake for 25 minutes. Uncover and bake for about 5
minutes more.
I hope you enjoy. Jean of Chatham
We also have a cat (Our vet always said dogs have Masters but cats have
Slaves) He didn't use ice cubes to play hockey with - He used my husbands
$ 3500 dollar hearing aids - we found one under the stove and the other
under the frig - after that he took my advice and used the container that
had been supplied to put them in at night! I thought he was going to have
a heart attack when he found them missing in the morning
Joanne
*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
