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Newsletter Index
I have a question for Amy in Orlando about the
Fruit Cake Recipe in the 12/9
newsletter. Sounds wonderful but what size pan do you use?
Merry Christmas to all, especially to Nancy!!!! Thanks for all the work!!
Kay in Indy
Lu Ann in Iowa, regarding your question in the
December 9th Newsletter asking about the Egg
McMuffin Toaster. I purchased one last week and my husband and I love it. I've
made the traditional Egg McMuffin sandwiches with English muffins, egg, Canadian
bacon and cheese and they are wonderful. It's great for boiling eggs. You can
boil 4 at a time in no time at all and they peel easier than regular boiled
eggs. It's one of the best small appliances I have bought for my kitchen. It's
right there next to the Vidalia Chop Wizard which is also great.
Susie in Arkansas
Nancy:
Not long ago their was this poem something about friends and warm feelings and
someone said take a mug and put in a package of hot chocolate mix and a
peppermint stick. Do you have that or know which newsletter it was in. I
purchased all these Christmas mugs for my friends and now I can’t find where I
printed off the poem. I am in desperate need of your help.
Thanks and have an Awesome day!
Darlene Thomas
For Karen, IL about giving your Gr-daughter a starter
cookbook for Christmas. Yes, I too like the Betty Crocker Cookbooks I lost my
first one when my youngest daughter moved away from home. Now I lost another one
when my Gr-son went away to college and has apartment of his own for the first
time. But another good Cookbook that I like is the Joy of Cooking cookbook. I
find that it will answer most cooking problems.
Merry Christmas to all AK in CA
*Hi Nancy, thanks for your help in distributing
recipes for all us folk. In December 9 newsletter, Kennelmom in B.D. Wi
requested a recipe for spaetzle. So this recipe jumped onto my radar since I had
just saved it for my rice cooker recipe booklet, which could, of course, be
adaped to a regular pot with boiling water:
Rice Cooker Tri-Colored Spaetzle With Caraway-Panasonic: Split 6 eggs into 3
bowls; in one put 1.5 tomato paste, a pinch of saffron in the next and 1/2 bag
of blenderized spinach in the last. Add enough flour (sorry, I don't know any
special amount; it's just by feel) so that the batter becomes very elastic, as
much as the batter can take without becoming a dough. Season each bowl with s &
p, 1 t caraway, a pinch of nutmeg and a pinch of ground cloves, add 1-1/2 oz.
milk. Bring 1 T (I use 1 T per quart) chicken (could be beef or vegetable, to
your taste) base in 1 gallon of water to a boil in the rice cooker. Push the
batter through a perforated colander into the boiling stock, cook 5 minutes and
shock in cold water. At serving time, brown the butter ( I use 2 T unsalted) in
the rice cooker, when the butter is foaming add 1/2 bunch of chopped parsley,
then the spaetzle, moisten with stock, season and keep hot.
Hudson Valley Kathleen
In the Dec. 10
newsletter, kennelmom asked about spaetzle. I always make what we called
ribles. Mix 1 egg with 1 cup of flour, a bit of salt and pepper. Mix well with a
fork until you have small crumbles. Slowly add them to your broth or whatever.
Potato soup would not be complete without them!
Marilyn from Michigan
Nancy:
I don’t know what newsletter it was in but there was this little saying you put
with a coffee mug, and you put hot chocolate mix
and a peppermint stick in it to give to friends and I printed it now I can’t
find it. Do you know which newsletter it was in.
Thanks, Darlene Thomas
Hope everyone is having a happy holiday season. With
all the shopping and wrapping and addressing and work (of course), I thought
someone might like a big pot of soup to come home to. This can be made ahead and
rewarmed or can be frozen, thawed and re-warmed with the same good results. We
love it! Hope someone out there will too.
-Suz in Louisiana
Susana's Cajun Corn Soup
1-medium onion
1 bell pepper, chopped
6 green onions, chopped
1/2-cup oil
1/2-cup all-purpose flour
3-cups water
1(14.50-oz)can stewed 'maters
1 (6-oz)can 'mater paste
2-fresh 'maters, peeled and chopped
1/2 to 1-lb. gr. meat
2=pkg. frozen whole kernel corn (16-oz) each
1/2-lb smoked sausage, chopped
cayenne pepper, 1/4-tspn
Tabasco, 1/2-tspn
Tony's Seasoning (or any Cajun Seasoning of your choice) 3/4-tspn
In a large pot, sauté onion, green pepper and green onions in oil until tender,
about 5 minutes. Add flour and cook until bubbly. Add water, stewed and chopped
'maters and 'mater paste; mix well. Stir in the corn, ground meat, sausage,
cayenne pepper, Tony's and Tabasco. Bring to a boil, stirring frequently. Reduce
heat; simmer, uncovered for 1 hour, stirring occasionally.
Ya'll, this is SO good. I can almost taste it just copyin' the recipe down for
you. I KNOW you'll love it but let me know anyway.
-Suz
Siggy's Gift Corner
(Christmas Gift Ideas)
Tired of the same 'ol gifts? Find something new at The Lighter Side Co.!
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Shop National Geographic!
This is in regard to Karen in ILL. asking if anyone
had tried the Andes mint chips in the two-ingredient fudge.
I have and it is fantastic!! I used chocolate frosting with it and I really
don't think you will need the peppermint added as it tastes just like a
peppermint patty. Unfortunately I am the only one that likes mint so I guess
I'll have to eat it all myself. Oh woe is me!!
As usual Nancy, thank you for the wonderful job you do with this ezine. It is
fantastic and so are you. Have a Blessed Christmas.
Kathi in Ohio
One of the best cookbook collections out there is
E-Cookbooks Library
There are over 100 cookbooks to download. The low
one time lifetime membership fee of $12.97. New cookbooks are added every
several months.
Barbara in Corsicana Texas, I am happy to send the
recipe for Easy Spinach Casserole. I don't remember which newsletter it was in,
or who sent it. I printed it out on Dec. 2nd but I was catching up on
newsletters so that doesn't help much.
Easy Spinach Casserole
2 - 10oz frozen chopped spinach, thawed and squeezed dry
1 - 8oz cream cheese - softened
1 - 10-3/4oz can of mushroom soup
1 small size can of fried onion rings
Combine the cream cheese and soup, then stir in the spinach and 3/4 can of onion
rings. Bake at 350 degrees until hot and bubbling, 30 or 35 minutes. Top with
the remaining onion rings for the last five minutes of baking. I used a 10x7
baking dish and it fit nicely.
Nancy, would you mind posting your P.O. Box address again? I think I lost it
when my computer crashed. I still want to send you some Indiana things. :)
Doris, S. Indiana
For Doris in Central OK. I worked for Furrs for 8
yrs., in the 80`s The meatloaf and the sauce was skipped
frozen to all Cafeterias, from their Quality Control Kitchen in Lubbock
TX. We did have recipe books in case we needed to make any. It's just been to
long , Sorry I couldn't be more help.
Linda Yukon, OK
I'm in search of a sugar-free
peanut brittle recipe for my diabetic sister. Has anyone made one that
was good?
Thanks, Cindy
Penny in Wisconsin - do you have relatives in New
Iberia, La???
Sorry Jackie, I have no relatives in LA., just northern WI and Greece.
Penny
Scotch Shortbread (I always double these, they melt
in your mouth)
1/2 cup confectioners' sugar
1 cup butter
1 tsp. vanilla
2 cups flour
1/4 tsp salt
1/4 tsp baking powder
Sift sugar. Beat butter until it is as soft as the sugar continue beating &
gradually add the sugar. When mixture s creamy & light, add vanilla combine
flour, salt and baking powder in separate bowl stir into the butter-sugar
mixture, blending thoroughly. Preheat oven to 350º. Chill the dough. Roll
heaping tsp. dough into ball. Roll in white or color sugar. Flatten with cookie
press or fork and bake for about 15 minutes. Shortbread should just begin to
color.
For Kennelmom in B.D. W.: When I make
chicken noodle soup, I also put some spaetzle in. I
beat four eggs with a half cup of water. Then I add flour to the desired
consistency. I add pepper also. My Mother-in-law liked hers very firm, but we
like them firm, but a little softer. The more flour you mix in, the firmer the
spaetzle. She used to use two teaspoons to make them really small, but I put the
batter into a potato ricer and squeeze them out. They must boil in the broth for
20 minutes, when I also add the homemade dried noodles. If using the purchased
noodles, add after the spaetzle has been cooking for ten minutes. We also love
these boiled with cut carrots and added to beef and gravy.
I would also like to thank Judy in Ok for the orange slice
cookie recipe. My nephew just loves fruit slices, so this weekend while
staying with us, we made some together. I sent him home with a big bag of them,
because he just loved them. When he got home, he ran to his Mom with a cookie
and said, “Mom, you just have to taste these. These cookies are really good!”
His Mom took a bite and he grabbed the cookie out of her hand and offered a bite
to his sister. His Mom said, “Don’t I even get to eat a whole cookie?” He will
be hoarding these for sure. It was just the reaction I was hoping for. You
helped make me a favorite Aunt. Sandy in Ia.
To Karen, IL how blessed you are to have your 16 year
old granddaughter to enjoy cooking with. We've been blessed with a grandson who,
though only 9 months old now, I hope to one day work with him for his cooking
skills. I especially enjoy the Betty Crocker cookbook
as it was my first cookbook as a new bride 37 years ago. Also Joy of Cooking is
wonderful. But I hope you're helping her establish her own family cookbook of
recipes that are part of your family and history. You mentioned that you had a
large collection of recipes, sounds like you could get some free computer help
to save and sort your collection and then she can choose her own from yours. I
envy you the opportunity for this time spent with your grandchild. Best wishes
and the merriest of Christmases to all Nancylanders.
Linda B, Fairborn Ohio
For Karen in Il. In my opinion, Karen, you could not
choose a better cookbook for your Granddaughter than a
Betty Crocker cookbook...I have tons of cookbooks but seems when the
others fail to produce the answer to a question or a particular recipe that I
need to consult I am always able to find what I need in my very old Betty
Crocker book. It was a wedding gift from my favorite aunt so it is not only
useful but a sentimental book.
Hope this helps you decide. So glad to see young girls that want to learn to
cook. So many cannot boil water without burning it because their moms can't cook
and there is no one to teach them. It is my passion and has been since I was big
enough to climb up on a chair and watch the black lady that cooked for us
perform her magic. Learned a lot by her side, such sweet memories.
Have a marvelous and blessed Christmas.
Barbara in Corsicana, Texas
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
For Patty in TX, I have been very leery
of the lettuce and green onions also, Don't know what is safe yet. I had
ecoli from hamburger, and spent 45 days in the hospital. My doctor said he never
had a patient so close to death as many times as I was. So I am lucky to be
here. Wouldn't want to go thru that again.
Merry Christmas to all in Nancyland.
D
Help! I need a quick solution to some
fudge I got to hot and its now turned to brick with
nuts. Is there something I can do maybe not to make fudge with again but to add
to another dessert or cookie.
Thank you Jackie in In
Nancy: For Karen, IL who requested recommendations
for a cookbook to give to her grand daughter. I think instead of a cookbook or
in addition to a cookbook, a subscription to "Taste of Home", "Cooking For 2",
or "Quick Cooking" from Reiman Publications would be a great gift for the grand
daughter
who is interested in learning to cook. All of these magazines have really great
recipes and most of them are very simple to prepare.
Their address is: Reiman Publications, Subscription Fulfillment Center, P. O.
Box 5294, Harlan, IA 51593-0794 or you can subscribe on-line at:
www.tasteofhome.com. I give yearly
subscriptions as Christmas gifts of "Taste of Home" to my daughter,
daughter-in-law and two sisters-in-law - and they all thank me several times
throughout the year.
Mr. Myron Drinkwater - Lake Forest, CA
To Karen in Il:
Please buy your granddaughter the Betty Crocker cookbook.
Try to find the basic cookbook, as It is the cookng bible in our house and I
have bookcases full of cookbooks. I got The New Picture Cookbook in 1968 as a
wedding gift. It is tattered and held together with duct tape. My kids call her
"Duct Tape Betty", and they are already fighting over who gets her when I die.
Your granddaughter will treasure it because it is such a great cookbook and
because her gramma got it for her,
Linda in Michigan
Nancy, Hi everyone! Regarding the
2 ingredient fudge numerous recipes,
someone had said they used crunchy peanut butter? Can that person tell me how
much they put in? I would love to try that one--we have peanut butter lovers in
our house. Thank you. Happy Holidays everyone! Thank you Nancy for all your hard
work with this newsletter. I look forward to it every day.
Dawn - cape cod, ma
Merry Christmas to all of the Nancylanders,
especially Nancy and her furry friends. Thanks to all of the people that shared
their experiences with the 2 ingredient
fudge. It is wonderful. I have made 10 different batches. I haven't seen the
coconut one. I used white chocolate chips and coconut frosting. I added a little
more coconut and chopped pecans. It was really great. Haven't found any
combinations that I haven't liked.
Marilyn in Ohio
Sybil in NW Fla. You wondered how we all
keep our fudge and candies for the holidays. I live
in Michigan and our garage is slightly heated just to keep our rabbits from
freezing. I store the candies and fudge in airtight containers in the cabinets
out there. What I can, I store in the refrigerator out there. I realize in Fl.
that may be a problem, but perhaps if you have a basement or something similar
you might try that. Otherwise a pantry shelf should work, if you store the
candies airtight.
I also want to thank everyone that responded to my question on what to send the
girls with for their birthday party at school.
Mariann in Michigan
Does anyone have a tried and true recipe for
benne wafers (or sesame seed cookies)? My sister
loves them but I don't have much luck making them.
Thanks, Norma in NC
A few holiday tips for the
kitchen/home to save time/trouble:
- Turnips can be a buzzard to cut and peel (especially cutting those hard larger
turnips). What I do is just buy already peeled and cubed turnips in the freezer
section of the market and add a tablespoon of sugar for each pound to the
cooking water. Cook until you can pierce with a two pronged kitchen fork. Drain
into a colander, return to pot and mash. Sometimes I add a squirt of maple syrup
and, if I have extra, a couple good size servings of mashed potato to the mix.
The syrup seems to give it that certain touch while the mashed potato gives it a
smoothness.
- If you live in a cooler climate, use an ice chest to store soda's or gallon
size containers of the drinks you'll be using during the holiday. I know this is
simple, but you'd be amazed at how many people only think that a refrigerator
can chill off stuff. I've often used Mother Nature to cool off even soda bottles
not in a chest but just exposed to the elements (and certain times to check they
aren't freezing (GRIN)).
- Measure how high a plastic pitcher can fit in your refrigerator/ice chest and
go to the dollar store and buy a couple tall pitchers that also have drain spout
lids on them. Prepare your holiday veggies (celery/carrots/cucumber/etc) the day
before your gathering and immerse in iced water pitcher after you prep them,
getting all the veggies under cold water. This is a valuable timesaver instead
of cleaning veggies on the holiday when time is so precious. Whether you store
in frig/ice chest, when you need just pour the water via the strainer lid and
put on trays with dip. The veggies usually taste better very cold from the
water, they don't dry out easily, and will last quite a while.
- To save your furniture from getting water rings, make sure you have enough
coasters that will not transfer the cold sweat/hot steam through the coaster to
your table. I've collected glass for years and found that glass coasters can
cloud the wood with a ring, sterling too. The best coasters are heavy
plasticized cardboard with a corklike backing.
All for now - will try to send in some more holiday tips. Take Care.
Mark Rossman in NJ
TABLE TIPS #1 - SILVERWARE
Mark Rossman in NJ
Hi Nancy, this is for Kennelmom in B.D.Wi, here is a
TNT recipe for Spaetzle. I'm of Hungarian descent and this was the standard side
dish for Chicken Paprikash. We called it Nokedly or Galushka. However, it was
also used in soups and also sautéed with bread crumbs, served with a little
sugar as a dessert, or no sugar and used as savory a side dish. I stay
continually addicted to this newsletter! Happy Holidays to all of you.
Judie/So.Calif.
Spaetzle, aka Galushka and Nokedly
3-1/2 cups flour
3 egg
1-1/2 teaspoons salt
1-1/4 cups very cold water
Bring a large pot of salted water to boil. Meanwhile mix all the above
ingredients. A very thick batter should be achieved. Place batter on a flat
plate. When water boils; drop by small amounts on teaspoons into the water. When
all the batter is completely gone the galushka will rise to the top. Continue
cooking for about 5 to 8 minutes Gently remove cooked galushka into a colander
and thoroughly drain. Serve immediately.
Cooking Safely in the Microwave Oven Fact Sheet
http://www.fsis.usda.gov/Fact_Sheets/
Here's a link that will take you to the USDA website
for information regarding cooking in plastic bags. This should clear up most of
the questions about cooking in plastic bags.
Andee In L.A.
Good morning Nancy, In answer to Dennis of Prepared
Pantry and others who
have a question about fixing the omelet in a bag,
Chris in NM
Article on Ziploc Omelet
Please... DON'T try this at home and we will tell you exactly why.
http://web.extension.uiuc.edu/
For Dennis from Prepared Pantry
Thanks for your input on the Omelet in the Bag.
That's what I had read too.
It's just amazing that in all this time - what, it's been about 6 months since
we first started seeing this recipe/method - that no one has come out with a
safe boil in bag for this and for other things as well.
They really were good.
Rosemarie in rural Kansas City
Hi Nancy, Siggy, Ditto, and all the good cooks. Merry
Christmas and A Happy New Year to All. I am one of the senior members, I turned
70 on the 12th of August, does anyone have a birthday on the same day as mine,
it will be interesting to know. I have a good cake recipe using Bacardi Rum. I
have had this recipe for over 40 years and it makes a good cake.
Bacardi Rum Cake
1- box Butter Recipe Cake Mix (Duncan Hines)
1- regular box Vanilla Instant Pudding Mix
1/2 cup Light Bacardi Rum
1/2 cup Water
1/2 cup All Vegetable Cooking Oil
4- Eggs
1/2 cup Chopped Pecans
Grease and flour bundt pan or tube pan.
Crumble nuts in bottom of cake pan or add to cake.
Place cake mix and pudding mix in large mixing bowl.
Add: rum, water, oil, and eggs. Mix for 2 minutes.
Pour batter in bundt pan and Bake at 325º for 50 to
60 minutes.
I like to mix my pecans in the cake and I use a cup.
Remove cake from oven and Immediately pour Hot Rum
Glaze over cake, let cool in pan for 30 minutes, then
remove to serving plate. Rum glaze recipe below.
NOTE: Hot Glaze will cause cake to settle, but don't be
alarmed for it is yummy.
"Hot Rum Glaze"
1- cup sugar
1- stick butter (I use Parkay)
1/4- cup light Bacardi Rum
1/4- cup water
Place all ingredients in small saucepan. Boil for 2 - 3 minutes, pour over cake.
I like to take a fork and put a few holes in the top of cake so glaze can get
down in the cake.
MERRY CHRISTMAS AND A HAPPY NEW YEAR TO ALL.
Thank You Nancy, you do a fantastic job on the newsletter.
From C. J. in NE Arkansas
Merry Christmas everyone. Does anyone have a recipe
for a cookie that bakes itself overnight. The way
it was explained to me was you set your oven at 400 deg. mix your recipe, put it
in the oven, turn off your oven and let it set there overnight. In the morning
you have a pan of cookies. Unfortunately, they would not share the recipe. Thank
you in advance.
Crystallady in Lancaster NY
After reading all the wonderful peanut brittle
recipes in the Dec. 10 newsletter, I found
they were all like the excellent one that we use. Except, we use canned peanuts
instead of raw, this works better for my daughter and I. My daughter has just
taken over the peanut brittle making this Christmas. I purchased a 5.5 quart
professional sauce pan at Sams and it is great for making candy. She made 5
batches last week and wants to make more this week for more gifts.
Jae, 55 (12 more days) central Oklahoma
Hello, everyone, I am looking for a
crispy oatmeal cookie recipe for my hubbie. thanks
in advanced. Love the news letter Nancy, you do a great job.
lindah Ft worth, Texas
Hello Nancy - this is for LD (Dec 9th) concerning the
Can't-Leave-Alone-Bars. I am so glad you enjoyed
them. I too have had the same thought of using a chocolate cake mix in place of
the white cake mix. Now that I have read your wonderful description, I am eager
to try it. But, I first need to work
off all those extra calories I consumed from the first batch. I simply could not
leave them alone. Trust me ladies...they are addictive. I can see it is a recipe
that you can change to your own taste just like the 2 Ingredient Fudge recipe. I
just love getting recipes that are quick, easy and delicious. We owe it all to
this newsletter. Thanks again Nancy for all your hard work!
Tina in Phx
This is for Karen, Il. (Dec 10, Sunday) Karen you
asked for suggestions for a cookbook for your 16 year old Granddaughter.
There's a cookbook out titled :Clueless in the Kitchen:
A Cookbook for Teens and other Beginners (The Clueless series) (Paperback) by
Ebvelyn Raab, and George A Walker. If you type into your browser, "Cookbooks for
the beginner and teens", you'll get a few websites on the subject. I'm sure
you'll be able to find this book at Borders, or any well known book store. Good
luck. Hope this helps.
Cheryl in Ohio
For Karen in IL: I have dozens of cookbooks, but my
favorite is The Joy of Cooking; I have never fixed
a bad recipe from that book, and trust it completely. I've had my copy for about
30 years! The instructions are simple to follow and the recipes delicious!
Doris in Oklahoma City
To Karen in Illinois, the Betty
Crocker Cookbook has always been my preference to give to new brides for
a shower gift. It has the old standby's without getting elaborate, but presents
the information in a simple easy to understand way. I don't think you will go
wrong with this for your granddaughter.
Sandy Blue Springs, MO
Hi Nancy,
Recently I bought a kilogram of brown and wild rices
at Coscos - it is called Harvest Medley. I tried to cook them like the recipe on
the container but didn't find them very tasty. Does anyone have a recipe I might
try?
Thanks, Teri from Calgary
I have a friend who is looking for a recipe her
Mother use to make about 45 years ago. It was a peanut
butter fudge made with marshmallows and oleo. (Can't remember any other
ingredients), if anyone out there in Nancy land could help I would appreciate
it. I made the 3 minute fudge using peanut butter chips and cream cheese
frosting. Best yet.
Thanks, Mary Jean San Marcos, CA.
To Cheryl in Ohio and Lisa in Fort Worth.
We had the Creamcicle Pie for Thanksgiving and it
was great !!!
Shannon in Ohio
Hi Nancy, In reply to Karen's request for easy
recipes. I hae one of The Four Ingredient Cookbooks (3 cookbooks in one! Over
700 4 ingredient recipes. This is by Linda Coffee and Emily Cale, Kerrville, Tx.
The acknowledgment page says this was copyright 1990. This book also includes
their Low-Fat & Light 4 ingredient cookbook. Example of recipe I have raves
about:
Margarita Pie
1 Graham Cracker Crust
1. 1 (8 oz. pkg) cream cheese, softened
2. 2 pkgs. Holland House Margarita Mix (Dry Mix)
3. 1/2 to 3/4 C. Sugar (I use Splenda)
4. 1 (8 oz) carton Cool Whip
Cream the cream cheese until fluffy. Add margarita mix and sugar and beat until
smooth. Add Cool Whip and mix. Freeze in graham cracker crust until ready to
serve.
There is also a recipe for Koolaide Pie that substitutes a (,15 oz. of any
flavor Koolaid.
Margaret, Tulsa
Merry Christmas and Happy Holidays to all.
Cinnamon ornaments and how to dry them faster
1 cup of applesauce, not chunky
1 1/2 cups of cinnamon and you can use other spices, cloves, nutmeg, etc. with
it
1/3 cup of white glue
with a straw or another utensil make a hole in it before it dries so that you
can hang it.
Mix and add more of applesauce or cinnamon depending on whether it's too dry or
wet. I think it's better a little too wet than too dry. Roll it out cut with
cookie cutters and place it on a cookie sheet. Next time I do this I'm planning
to use parchment paper. Then bake at 200 degrees for a few hours. You will need
to turn it every 1/2 hour or so very carefully. They will be a bit darker.
For Colleen in Canada, the reason most people can't make pie crust is that they
aren't using enough shortening. Here is my recipe.
2 cups of flour (not bread)
1 tsp of salt
3/4 cup of shortening (I use part yellow Crisco and part white)
5 tablespoons of ice cold water (it may not seem like enough but it is)
Use a pastry cutter or fork to cut the shortening into the flour and salt until
you have a crumbly mixture. Add the water and blend lightly with a fork. Make
two balls and set one aside. Take two pieces of waxed paper large enough to roll
out one pie crust at a time. Place a bit of flour on the bottom piece of paper.
Put one of the balls of dough on it and press down. Put a bit of flour on top of
it and then place the other piece of paper on that. Now roll it out to fit the
pie plate. Remove the top piece of paper and put the pie plate on top of it
upside down. Flip it over and then carefully remove the paper. Repeat with the
other ball. Fill the pie shell and put the other crust on top. Bake as usual.
I've noticed that a lot of recipes call for baking at 425 degrees but I have
better luck if after 15 minutes I reduce the heat to 350, it will not burn the
crust edge as much. It will of course take a little while longer to cook. Good
luck. Betty in Maine
To Karen, IL: My suggestion is to start a Christmas
tradition of giving granddaughter the Annual Southern
Living cookbook. It is placed on market just before Christmas and can be
purchased at Sam’s. I have already purchased my 2006 copy. I have a complete set
of the Annuals. We just moved into a new place and have decided this collection
is what I will display in my kitchen. An index that covers all Annuals in one
book can be purchased. If you desire back issues of the Annual, you can find
these at book fairs, flea markets, etc.
Then, I would give and update at each Christmas (or on her birthday) your own
personal TNT file of recipes. Either printed/on CD. Your TNT recipes should be
very meaningful and treasured gift.
Additionally, I would teach her from beginning to have pride and take care of
her books. There is no need to have a collection of stained/torn books/pages.
Just this past Saturday, I displayed my first cookbook in curio cabinet. It is
the Life of Georgia Cook Book (insurance company); received in 1954 from their
representative.
Last of all: Teach her to never, never, never loan any of her books that have
been given to her. And, to loan only books that she purchased herself, and then,
only if she knows she can replace them.
PeggyNELA
For Dan in IN wanting a Peanut Brittle recipe. Here
is the one I've used for over 50 years!
Peanut Brittle
In my cast iron frying pan I put:
1 cup sugar
1 cup light Karo syrup
1 cup raw peanuts
Cook on High stirring until the sugar dissolves; then cook until it gets golden
brown and smells like the sugar is burning. Remove from the heat and stir in
about 1/4 tsp baking soda.
Be careful this makes it foam but mix it in thoroughly. Then carefully pour into
a buttered cookie sheet and spread out with the back of a spoon or it will be
foamy instead of like brittle. After it cools break into desired pieces.
Nancy, again I send along my praise for the great job you do getting all of this
together for us each day. I'm glad you are going to take some time to enjoy
Christmas this year--you deserve it.
Merry Christmas and Happy New Year to everyone out there in Nancyland!
Rusty, FL
A big thanks for all of the
Pimento Cheese recipes. My co-workers and I often cook for each other and
are organizing a tasting party at our Christmas get together so see which of
them we like best. I can hardly wait!
Karen in IL, I have several children's cookbooks but the one I like most for
older children is the FamilyFun Cookbook by Deanna F. Cook (from FamilyFun
magazine, Disney). I gave it to my nephew(20) and his wife(19) when they married
and they really enjoy it. It has all of the traditional recipes, brownies,
cupcakes, baked potatoes, breads, as well as, soups, fried rice, snacks, nachos,
salads, veggies, lasagna, roast chicken, tacos, - 250 recipes in all with great
explanations and instructions at a cost of $25.00. Very nice for teens, young
adults who have never cooked before and families.
Thanks for all of your hard work Nancy and greetings to you and your furry ones.
Amy in Fort Wayne, IN
Hi Nancy!
For some reason, I didn't receive the newsletter in my inbox since December 5th.
I know others have had problems before, but I haven't had that problem, up until
now. I have been busy and hadn't checked my email so I hadn't noticed until this
morning that I hadn't received it. I have checked my spam mail each day to
delete it and the newsletter wasn't in there. I was able to go to the index and
open the missing days, but I wanted to let you know that apparently there is a
problem somewhere, possibly with AOL.
Thanks and have a good day! Vickie, in Liberty, Texas
AOL says it is Yahoogroups and Yahoogroups says it is AOL. I say it is both of
them fighting with each other again. It happens often. My suggestion is to
subscribe to a Yahoo Email address and pick the newsletter up there. The Yahoo
email has a clickable link to the newsletter.
Nancy
Anne in Fl needed a recipe using tapenade. I make my
own tapenade for this recipe and also use it as a spread on bread instead of
using butter or mix with cream cheese as a spread or even with hummus.
The recipe I love to use it in is;
Pasta Tapenade w/Peas and Pepperoni
8 ounces pasta ( I use small shells but you can use linguine or spirals)
1 cup frozen peas
4 ounces (about 1 cup) slivered pepperoni (can use low fat or turkey type)
1/2 cup tapenade at room temperature
1 tbl Extra Virgin olive oil
Parmesan cheese (optional)
Cook pasta in boiling salted water according to package directions. Just before
pasta is done add peas to the pot. Water will top boiling. Wait till it begins
to boil again, then using a colander, drain pasta and peas well. In serving bowl
combine hot pasta and peas with slivered pepperoni, olive oil and tapenade.
Serve immediately with sprinkled parmesan cheese.
Tapenade recipe;
1/2 cup flat leaf parsley
12 ounces mixed olives, drained weight about 1 1/2 cups
1 tbl extra virgin olive oil
1 tbl capers (especially nice if using canned black olives)
black pepper
Put parsley in food processor and pulse till coarsely chopped. add olives, olive
oil, capers and chop till desired consistency. Season tot taste with black
pepper. Should last one month in refrigerator.
I hope you like it as much as I do.
Margo/Boston
This is for Karen in IL; While I was in college 15
years ago, I would have dinner at my Grandpa's every Saturday because I
"couldn't cook", really it was just an excuse to check up on him every week as
most of our relatives lives 4 hours away. He spent many hours in a bookstore
fining me the perfect book with everything I needed to know (most importantly a
guide to all cuts of meat) after he passed away nearly 9 years ago, I finally
got the book. It is the Fanny Farmer cookbook in hardcover, and I have gotten
lots of great recipes from it. When I am too old to cook, my son will definitely
be getting it. My Grandfather was very old-fashioned and start cooking until he
was in his 80's, but made the best pies & stews I think I have ever eaten.
Hope this helps! Fran in Ottawa
Good Morning from Southwest Georgia,
I am looking for cheese ball recipes, especially
some that I can freeze. These are always a hit at my home, church and school
during the holidays.
Thanks, Linda, 50 Leesburg, GA
Thanks Peggy for the quick reply. This sounds like
something I'd like to try. If it works, it would make cute stocking gifts.
Shirley
December 10,
Hello all Dee yes I do believe all the power is back on here in the St. Louis
Area. Thanks for the prayers. Now Nancy at one time I had ask for recipes for an
Easy Bake Oven. I still need help I have got a few off the web. Do you have any
on your site.
hanks for all your work Caroline MO
Nancy, Here is the pudding fudge recipe I mentioned
in my previous message.
It is very good and easy! Have a great day everyone!
http://www.kraftfoods.com/jello/
JELL-O® Chocolate Pudding Fudge - T & T
Makes: 24 servings, 2 squares each
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1/2 cup (1stick) butter or margarine, divided
1/3 cup water
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
3 cups powdered sugar
MICROWAVE 4 of the chocolate squares, 6 Tbsp. of the butter and water in large
microwavable bowl on HIGH 2 minutes or until butter is melted; stir. Add dry
pudding mix; stir until well blended. ADD powdered sugar, 1 cup at a time,
stirring until well blended after each addition. Press into foil-lined 8-inch
square pan. MICROWAVE remaining 4 chocolate squares and 2 Tbsp. butter in large
microwavable bowl on HIGH 1-1/2 minutes or until butter is melted. Stir until
chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours
or until firm. Cut into 48 (1-inch)
squares.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 150 Total fat 7 g Saturated fat 3.5 g Cholesterol 10 mg Sodium 100 mg
Carbohydrate 25 g Dietary fiber 1 g Sugars 21 g Protein 1 g Vitamin A 2 %DV
Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV
Newsletter dated December 9, 2006 - for Sandy in Ohio
regarding Candied Ginger.
Candied (Crystallized) Ginger can be eaten as candy but take small bites; it's
strong! It can be chopped very fine and folded into vanilla ice cream;
delicious! Following is a recipe using same:
GINGER COIN COOKIES
Cream:
1 cup (2sticks) butter
1 cup confectioners sugar
Add and mix thoroughly:
2-1/2 cups sifted all-purpose flour
3 tablespoons finely minced crystallized ginger
1 teaspoon ground ginger
1/4 teaspoon table salt
Form into a cylinder about 1 3/4 inch in diameter and wrap in waxed paper or
plastic wrap and refrigerate overnight or until firm enough to slice Cut into
1/4 inch slices and bake about 8 minutes at 400 degrees. Watch carefully. The
cookies should only turn a light tan. Cool on rack.
NOTE: The rolls can be frozen before baking and then defrosed in refrigerator.
For JoAnn
FRYING PAN COOKIES
Drop the following into a COLD frying pan.
2 unbeaten eggs
1 cup sugar
1-1/2 cups cut-up dates
1/2 teaspoon salt
Cook over low heat for 10 minutes stirring constantly.
Remove from heat and add:
2 cups Rice Krispies
1 tablespoon butter
1 teaspoon vanilla
1/2 cups chopped nutmeats (I use walnuts)
Cool slightly and then roll into the size of golf balls; dip in coconut and let
cool Store air-tight.
Enjoy! Gerry from New Hampshire
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