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For Gloria, Indiana
Stuffed Shrimp
1 lb jumbo raw shrimp (12-16)
1 cup chopped mushrooms
1/3 cup chopped onion
1 clove garlic, finely chopped
1 tsp chicken boullion
1/4 cup butter or margarine
1-1/2 cups soft bread crumbs
1 tbsp chopped pimento
Melt butter. Preheat oven to 400 degrees. In large skillet. Cook
mushrooms, onion, garlic and boullion in butter until tender. Remove from
heat. Stir in bread crumbs and pimento. Cut a slit along the underside of
each shrimp, do not cut through (tail should be left on). Remove vein.
Brush entire shrimp with butter. Mound stuffing mixture in hollow of each
shrimp. Place in greased shallow baking dish. Bake 10-12 minutes or until
hot. Refrigerate any leftovers.
For Barb in La Porte, IN:
Mexican Ham and Bean Soup
This is a Cooking Light recipe but I have no idea when I got it.
1 lb dried pinto beans
8 cups chicken broth
2 cups chopped onion
2 cups water
8 oz smoked ham steak
1 tbsp chili powder
2 tsp ground cumin
2 tsp dried oregano
3 bay leaves
3 garlic cloves, crushed
1 can (14.5 oz) diced tomatoes, undrained
1 chipotle chile or dried ancho or pasill chile
2 oz shredded Monterey Jack cheese
1/2 cup minced fresh cilantro
Sort and wash beans; place in a large Dutch oven. Cover with water to 2"
above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and
let stand 1 hour. Drain. Combine beans, broth and next 8 ingredients
(onion through garlic) in a Dutch oven; bring to a boil. Partially
covered; reduce heat to medium-low. Simmer 1-1./2 hours or until beans are
tender. Stir in tomatoes and chile. Simmer 30 minutes. Discard bay leaves
and chile.
Ladle soup into 8 bowls. Top with cheese. Sprinkle with cilantro.
Mexican-Style Vegetable Soup With Meatballs
1/2 lb lean ground beef
1 tbsp chopped green chiles
1 tbsp chopped parsley
1/2 clove garlic, crushed
1/4 tsp ground cumin
1/2 tsp salt
2 tbsp cornmeal
1 can (10-1/2 oz) condensed beef broth
1 can (8 oz) tomato sauce
1 cup water
3 medium potatoes, peeled if desired, cut into 1/2" cubes
1 cup frozen or canned corn
2 medium ribs celery, diced
1/2 tsp chili powder, or to taste
Pepper to taste
2 green onions with tops, sliced (optional)
To make meatballs, lightly mix beef, chiles, parsley, garlic, cumin, salt,
corn meal and 2 tbsp beef broth. Shape into 12 1" meatballs; set aside. In
a large saucepan, combine remaining broth, tomato sauce, water, potatoes,
corn and celery. Add meatballs. Bring to a boil. Reduce heat, cover, and
simmer for 15 minutes. Add chili powder and pepper. Garnish with green
onions, if desired.
Makes 1-1/2 qt (4 servings).
I sent the recipe for Kentucky Bourbon Bars but had an emergency phone
call and sent the e-mail through without signing it. Everything is fine.
grannym IL
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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For LB, who wants a cornbread dressing recipe: I
don't mean to brag, but everyone who eats my dressing says it is the best
they've ever eaten. I took it to a potluck one time and overheard a perfect
stranger say to his wife, "Somebody in this crowd actually knows how to make
cornbread dressing." I don't use cream soups in mine - don't think it needs
them. Try it and see for yourself. This can be cooked in the crockpot or the
oven; the crockpot can be a real time and space-in-the-oven saver.
DORIS' CORNBREAD DRESSING
Serves: 10
1 (8-inch) pan cornbread
6 slices day old bread – cubed and dried (put in oven that’s just been turned
off and allow oven to cool)
2 eggs, slightly beaten
1 medium onion, chopped
1/2 cup sliced celery
2-3 teaspoons poultry seasoning – or to taste
1-2 tsp sage – or to taste
1/2 teaspoon black pepper
1 tsp salt
1 stick butter, melted
2 tablespoons butter
Enough chicken broth to make slightly wet* – start with 1 cup and add until
right consistency. Remember that dressing will dry slightly as it is cooked.
Note: You can taste this dressing before baking it and adjust the seasoning;
everything but the eggs are cooked, and I always use fresh eggs, so it doesn't
bother me to sample the dressing.
*Also, if you are baking a turkey with your dressing, pull out the neck and
other things in the cavities and boil them with water to cover (about 3 cups or
so) in a covered saucepan for about an hour. I use this broth instead of canned
chicken broth for a richer-tasting dressing. If you don't need all of it for the
dressing, it also adds to the flavor of the gravy.
Put celery and onion in saucepan and cover with water – about 1” over
vegetables. Bring to a boil and simmer approximately 15 minutes, or until
tender/crisp.
Crumble cornbread into very large bowl. Add all ingredients, including water
from onions and celery (very flavorful liquid), except second butter. Pour
mixture into crock pot or greased 9x13" baking pan. If you are using a crock
pot, lightly grease it or use crock pot liner. Dot top with 2 tablespoons
butter. Cook on high 2 hours or on low 3-4 hours for crockpot. If baking in the
oven, omit the second butter, cover with aluminum foil and bake 45 minutes at
375; uncover and cook an additional 15 minutes to brown slightly.
Also, I don't put boiled eggs in mine, but you certainly could if you like them.
Don't however, omit the raw eggs, as this is what binds the ingredients and
gives the dressing body.
Doris in Oklahoma City
The following recipe is for Betty in Maine. I remember my mother making "Company
Casserole" many times,. Yum.
COMPANY CASSEROLE: beef, noodle and cheeses.
Servings: 6 Temperature: 375 degrees Baking Time:
45 minutes
4 cups noodles (1/2 lb.)
1 Tbs. butter or margarine
1 lb. ground beef
2 8-oz. cans tomato sauce
1 cup cottage cheese
1 8-oz. pkg. soft cream cheese
1/4 cup sour cream
1/3 cup minced scallions (or onion)
1 Tbs. minced green peppers( I add more)
2 Tbs. melted butter or margarine
Cook noodles as package directs; drain. Meanwhile, in butter in skillet, sauté
meat until browned. Stir in tomato sauce. Remove from heat. Combine cottage
cheese and next 4 ingredients (cream cheese through green peppers). In a 2-qt.
casserole, spread half of noodles, cover with cheese mixture, then cover with
rest of noodles. Pour melted butter over noodles, then tomato-meat sauce. Bake
in 375 degree oven for approximately 45 minutes.
Serves 6.
Variation: Substitute two cans of tomato soup for the tomato sauce.
Ginny Lee--upstate NY
HI :) This is Gina from Peru, Indiana :)
Nice to meet you all :) This is my first entry to the newletter ;)
Happy Holidays to all :)
This is in reply to the lady who needed a fruit salad with no bannanas :)
FROG EYE SALAD
1 cup sugar
2 tablespoons flour
1/2 teaspoon salt
2 eggs, well beaten
1 tablespoon lemon juice
1 pound Acini De Pepe pasta
1 small box instant vanilla pudding
2 teaspoons vanilla extract
1 small bag mini marshmallows
1 small (12 ounces) Cool Whip, thawed
2 cans (20 ounces each) crushed pineapple, drained, reserve juice
3 cans (11 ounces each) mandarin oranges, drained
Combine sugar, flour and salt. Gradually stir in 1-3/4 cups reserved pineapple
juice and the beaten eggs. Cook over moderate heat, stirring until thickened.
Add lemon juice. Cool. Bring 3 quarts water, 2 teaspoons salt and 1tablespoon
cooking oil to a boil; add the pasta. Cook at rolling boil until pasta
is done. Drain, rinse in cold water and drain again. Mix cooled pineapple juice
mixture and cooked pasta. Add box of vanilla pudding and the vanilla extract.
Refrigerate 3 to 4 hours. Add marshmallows, mandarin oranges, pineapple and cool
whip. Mix well. Chill and serve.
Note: If you are in a hurry, make the pineapple mixture, and make sure you cool
the pasta well with lots of cold water. Then combine everything at once. To make
it more festive add maraschino cherries and colored marshmallows
In the 11/30/06 newsletter, Betty in MA was asking for the amount of sour cream
and cottage cheese in a casserole recipe she is using. Here is my mother's
recipe and I hope this is what you are looking for. Connie in TX
Hamburger Cheese Bake
1 lb. ground beef
1 med. onion, chopped
2-8 oz. cans tomato sauce
1 t. sugar
salt and pepper to taste
4 c. cooked noodles (I'm thinking Mother used a wider noodle-not macaroni-your
choice I guess)
1 c. cottage cheese
1 c. sour cream
1/3 c. chopped green onion
1/4 c. chopped green pepper
1/4 c. Parmesan cheese
Brown meat and onion. Add tomato sauce, sugar, salt and pepper. Cook noodles Mix
sour cream, cottage cheese, green onion and bell pepper and Parmesan cheese.
Alternate meat and noodles in a sprayed baking dish (not sure of size-9 x 13
maybe?) Top with cheese mix and bake in a 350 degree oven for 35-45 minutes.
Nancy, This is as close as I can come to my corn bread dressing for LB..."in
desperate need of a recipe. "
Cornbread Dressing (Bake in the largest aluminum disposable baking pan @ 375°F
45 mins to 1 hour, or golden brown on top and does not shake in center)
Cornbread, (6 cups buttermilk corn meal mix prepared as per instructions on pkg,
divided between 2 #8 iron skillets and baked), Cold, finely Crumbled
Biscuits or Dinner Rolls (6 biscuits or dinner rolls) Stale, Cold, finely
crumbled
1 1/2 - 2 Tab sage, or to taste, start with smaller amount
poultry seasoning (I do not use this, instead I use: 3/4 tsp garlic powder, can
use both)
Salt (amount will depend on whether you use broth from baked turkey (*) or
canned broth; will need to add broth and taste before adding salt; requires more
salt if using canned broth)
1/2 tsp black pepper
2 medium-size onions, chopped, sauteed (**)
1 bunch green onions, chopped, tops included, sauteed (**)
3 ribs of celery, chopped, sauteed (**)
Cream of Chicken (1 can), optional
Cream of Celery (1 can), optional
Hard-boiled Eggs (3 to 4 large), chopped, optional
6 large eggs, beaten
1 1/2 to 2 quarts broth
1 stick butter
Mix ingredients starting with crumbled corn bread and biscuits, add liquids,
sauteed vegetables, seasonings and beaten eggs,...check to see if more
seasonings are needed before adding eggs...add chopped eggs if desired
(*) Add 1 qt canned broth to drippings in pan turkey was baked and whisk to get
up all drippings; add to dressing, next, if using Cream of Chicken and/or
Celery, add to dressing and mix to see if you need to add a little water.
Dressing needs to be "loose" but not watery...will "firm up" when baked.
(**) Melt butter in large iron skillet; add white onions and celery, saute until
transparent and starts to turn golden, add chopped green onion and saute 2
minutes longer, add to dressing
Adding the Cream of Chicken and Cream of Celery is a more recent way of making
corn bread dressing...and, yes, the older recipes did use Poultry
Seasoning...about 1-1/2 tsp...Also, use less garlic powder if you baste turkey
with garlic, salt and pepper and use broth for dressing
Betty in MS
Hi Nancy
I enjoy sending in recipe's that people ask for as much as I enjoy all the
wonderful recipes!
Well Im gonna try once again to send one in, this is for Roseann who asked for a
Lime jello recipe... I think this might be what she's looking for, it was
previously in the newsletter.
Dont know who originally sent it in or the date. ( I do save that info now!)
7 Up Salad
8 oz. cream cheese, softened
1 small can crushed pineapple, save juice
1 C. water (use saved pineapple juice to make 1 cup)
1 t. sugar
1 t. vanilla
1/2 C. pecans, chopped
1 reg. box lime jello (or can use lemon)
10 oz. 7 up (soft drink - remember this is an old recipe, drinks now bottled in
12 oz, you must measure!)
Green food coloring (opttional)
Add enough water to pineapple juice to make 1 Cup of liquid.
Boil. Add jello & stir to dissolve.
Add cream cheese and blend well. ( I used mixer)
Add crushed pineapple, nuts, sugar, and vanilla. Mix well.
Add 7 Up.
Add food color to make light green.
Chill until set.
I have also made this using Mandarin Oranges (instead of pineapple) and Orange
jello (instead of lemon or lime. and yellow food coloring.
Suzie in NorthWest Michigan
I'd like to hear ideas on what kinds of cookie recipes I should be looking for
in my collection to include in a holiday tin. What do you all think? Any ideas
will be welcome! I probably won't be able to start baking until Dec. 13 (when my
night school classes end), so I have lots of time to prepare. Thanks so much for
any help!
Oh, and to the readers who asked for some lighter recipes, I have done a lot of
research on lighter recipes since I started cooking three years ago. It's not so
much finding recipes that are low in calories, it's changing the way you cook. I
am a very health-conscious person, but I love to bake. So I looked into all
these low sugar recipes. They are good, but you don't always need a recipe that
is already written to be healthy. You can achieve a healthier product by
substituting ingredients in any of your recipes. For instance, try to switch to
Land O' Lakes Light Butter in Canola Oil instead of regular butter (but you
can't really do that in baking). Or use fat-free cream cheese or fat-free sour
cream in recipes. Also, you can use fat-free shredded cheese without losing too
much flavor. But if you want that to melt on top of a casserole, spray the
fat-free shredded cheese with Pam cooking spray. I've changed a lot of recipes
by substituting ingredients and lost a lot of calories in the process. All that
said, I have found that Pillsbury's Fast and Healthy Cooking and Publications
International Ltd.'s Light Cooking are my two favorite healthy cookbooks. I've
made several things out of both that even my husband loves.
Danielle in Malden, MA (at 29, I may be one of the newer members to cooking, but
I love reading the newsletter every day.)
Nancy and All,
Please help. I'm looking for a salad/dessert that my mother used to make. My
sister took my mother's recipe drawer when she passed away so I never got to get
her recipes. My sister passed away, 2 months after her own daughter, and a year
after my mother, leaving only her son (24yo) in her house. Before I could get
the drawer and recipes he evidently "stored" it outside and everything was
ruined--go figure!
Anyway the recipe I want is lime jello, grated Velveeta, pecans and the rest I
don't remember, maybe pineapple and cream cheese. (The jello had something that
made it creamy, not clear.) She made this in a 13x9 pan and it was yummy. If
anyone has a similar recipe to share, I would appreciate it very much.
This same sister also had all our grandmother's written ledgers of recipes that
I can't get either! My sister got the books since she was the oldest, by 3
years!
Thanks, Jae in central OK
To Judie in So. Calif.
Here is a paragraph you can use to convert any yeast dough recipe into a bread
machine recipe. All the cookbooks that have recipes to use your bread machine
say the same thing.
"It is very important to put the ingredients into the machine in the order
listed by your specific model."
* I have a tip for everyone with a bread machine. Take your manual and photo
copy the parts relating to the order of ingredients, and your #1 favorite
recipe, and keep these pages right inside your bread machine when not in use.
That way you won't have to hunt for them when you want to use the machine. I
also keep a loose leaf notebook with just my bread machine recipes.
From Merry M in MN
Measure ingredients into bread pan in order suggested by your manufacturer.
Select dough cycle; press Start. Check dough after 5 minutes. Add 1 to 2
Tablespoons of water if needed. When cycle is finished remove dough from pan and
shape according to recipe directions. Cover dough, let rise as recipe directs.
Hi Nancylanders,
For Linda Boyles in Fairborn, Ohio: Nov. 26th newsletter: I agree with you about
the crockpot dressing. I don't like mushrooms at all. If I didn't see the specks
of mushrooms in the dressing, it would be ok. But I use 2 cans of cream of
chicken soup instead of the mushroom soup. And I don't cook it in a crockpot
because the one have isn't big enough. I put the dressing in a 13X9 inch pan. I
think it's too greasy cooked in a crock pot.
I don't cook for Thanksgiving, but I will for Christmas. I will make my dressing
from scratch for sure. Not to do so would be breaking tradition. But for other
times I just want some dressing, I'll make the crockpot dressing and bake it
instead.
And don't forget the jellied cranberry sauce! Dressing without cranberry sauce
is like going to a party undressed! LOL
I have all my shopping done and wrapped so I can make some Christmas goodies.
Looking forward to it.
Sandee in West TN
Does anyone have a recipe for the icing you put in the thumbprint cookies and
also the icing you put in the lady locks or horns
Sally in PA
========
Donna in Pa asked for a recipe to use for baking instead of Pam. This is what I
use. Make a mixture of equal parts vegetable oil,flour
and shortening. Just brush on the pan before baking.
Barb in De.
=======
Recipe Book Costs ~
This is for Cindy in Virginia.
I have made recipe book the past two Christmas seasons with our family recipes.
It is very costly to have them spiral bound. We use the regular three ring
binders and the nice quality non-glare page protectors. I buy the big boxes to
cut the costs on those also. I divide the recipes into categories and place two
pages back to back and add them to the binder. I also use the tabbed dividers to
separate the categories. The pages are wipe-able in case you spill on them and
they can also add more recipes if they want to.
We them make a pretty cover for the front of the binder, have it color copied
onto nice heavy paper and slip it in the clear cover of the binder.
These usually cost me around $5.00 per book, including the copies. I shop for
the binders all year long and try to catch them on sale.
We use these books often and they are a big hit with my family members.
Joyce in Pleasant Hill, Missouri
==========
I have misplaced the Bon Bon cake recipe. Could someone please send in the date
of the original recipe.
Thanks Sue
Hi all Nancylanders-
This is the first time I have added a recipe to the newsletter so hope everyone
who tries it likes it as much as me and my family. This is a TNT recipe. Warm
out of the oven or cold these muffins are so good they don't even need butter.
CREAM CHEESE CRANBERRY MUFFINS
1 cup softened butter(no margarine please)
1 pkg ( 8 ozs) softened cream cheese
1-1/2 cups sugar
1-1/2 tsp. vanilla
4 eggs 2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
2 cups fresh or frozen cranberries, chopped fine
1/2 cup chopped nuts
In large bowl cream butter, cream cheese, sugar and vanilla. Add eggs, one at a
time, beating well after each egg. Combine flour, baking powder and salt; stir
into creamed mixture 1/2 cup at a time and mix well after each addition. Fold in
cranberries and nuts. Fill two greased 12 cup muffin pan cups three fourths
full. Bake at 350* for 20-25 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing from muffin pans. These freeze very well.
ENJOY Dianne in Wisconsin
FLUFFY ORANGE PIE
2 cups vanilla wafer crumbs (about 50 wafers)
1/3 cup margarine or butter melted
Combine and press in bottom and up side to rim of 9 inch pie plate. Chill.
Filling:
1(8 ounce) package cream cheese, softened
1 14-ounce Sweetened Condensed Milk
1 6-ounce can frozen orange juice concentrate, thawed
1 cup whipping cream, whipped
In large mixer bowl beat cream cheese until fluffy, gradually beat in sweetened
condensed milk and juice concentrate until smooth. Fold in whipped cream. Pour
into crust. Chill 2-4 hours, until set. Garnish as desired.
Star
Hi Nancy and all newsletter exchangers! HELP! Is there any special way to freeze
the 2 ingredient fudge. Will it be sticky when thawed. Would like to give this
at Christmas to several people, but don't want to make it ahead and then have a
mess when it thaws.
Margaret, Tulsa
In answer to Grannym in IL...looking for a fruit salad with out bananas.
Have some I really like. Will send in just a couple.
Bonnie in Washington
Lemon Pie Filling Fruit Salad
1 can lemon pie filling
8 ounces Cool Whip®
1 can fruit cocktail
1 can pineapple chunks in water
1 can mandarin oranges
optional 1/2 package marshmallows -- miniature colored
Drain the fruit Fold together the Cool Whip and pie filling.
Add fruit and marshmallows. Chill and serve.
Fruit Salad
Mix these ingredients in mixer until blended: I just used a whip
8 oz tub Cool Whip
1 can Eagle brand condensed milk
1 sm. tub sour cream. 8 oz – I just used half of 16 oz size.
Add and mix evenly:
1 large can crushed pineapple, drained
1 large can fruit cocktail, drained
Fold in:
1 can cherry pie filling.
Mixture will turn pink. Chill in refrigerator at least 6 hrs.
In the Dec. 1,2006 newsletter Lu Ann in Iowa was wondering if anyone had
purchased one of the machines that makes the egg mc muffins. I have one and
would not recommend spending the money. My sister purchased this one and I have
not found anything that makes it worth the $40.00 that was paid for it.
For Sherry in Texas. I sure would love to know what you think about the recipes
that I sent for you. Will you post a little note and let me know if your family
enjoyed them?
Holiday Happiness to all.
Barbara in Corsicana,Texas
Once again the readers have shown what a great group this is. For Barbara in
Alabama thank you so much for the recipe for Martha's Company Casserole. I am
going to try it but I'm quite sure that is the right one. Since I just made a
version, the wrong version, I'll have to wait a bit to try it though.
Betty in Maine
Gloria in Indiana asked for some nice looking finger food ideas for a Christmas
Party. Paula Deen had a wonderfully simple finger food idea on one of her recent
programs for a girls' night out finger food party she was hosting. Here is a
copy of one of the delicious sounding recipes for Phyllo Wrapped Asparagus. I
plan on trying it also!
Pam in Ohio
Phyllo Wrapped Asparagus
8 or 9 fresh asparagus spears, average size
1/2 (16 oz.) package frozen Phyllo dough sheets, thawed
1/4 c. butter, melted
1/4 c. finely grated Parmesan Cheese
Preheat oven to 350*. Snap off tough ends of the asparagus. Unwrap Phyllo and
cut the stack in half lengthwise. Reserve 1 stack for later use. Cover dough
with a damp towel to keep from drying out. Take 1 sheet of the dough and brush
lightly with some melted butter. Sprinkle with some Parmesan cheese. Place 2-3
asparagus spears on the short end of the sheet of dough. Roll up, jelly roll
style. Place each piece, seam side down, on a baking sheet. Brush with more
melted butter and sprinkle with
more Parmesan. Repeat until all asparagus are used. Place baking sheet in oven.
Bake 15-18 minutes or until golden brown and crispy.
Here is my favorite and most requested soup recipe.
Bev in Louisville.
CABBAGE SOUP
2 t oil or spray pan with cooking spray
3 medium potatoes peeled and diced
bay leaf
1 c thinly sliced celery (i use sprinkle of celery seed instead)
1 chopped onion
6c or whole head of cabbage shredded
4 c chicken broth
1 bay leaf
1/2 t pepper
(here's the kicker) 1 16oz can pork and beans
Cook potatoes, onions and celery in oil till tender. Stir in cabbage and cover
and cook over med heat till crisp tender. Add broth, bay leaf and pepper. Boil
and then reduce heat, cover and simmer 20 or so minutes till potatoes and
cabbage are tender and remove bay leaf.
Stir in beans and cook 10 minutes longer. I usually let this simmer for quiet a
while and make lots of buttery corn bread to go with it. Lemon pie is excellent
for dessert when you serve this soup.
Thanks again for your dedication Nancy.
Thank you Edith and Pat, i'm not sure why the idea of the ice cream cones
slipped past me. I did this before for my two older kids. Been a while I guess.
LOL. The girls will love them.
Mariann in Michigan
They send the site to spam and when I try to get it they say it isn't possible
to get through. No matter how I try to reach you they won't connect me!.
However, it came through all right this morning.
DM
I called them on the phone. Had had it with them. I finally got though to a
supervisor and he understood that I was mad because AOL did not have the right
to censor my mail or anyone's mail if it was a double opt in group.
Have a great day. Nancy
This is for Amy in Fort Wayne wanting Pimento Cheese recipe in the 12/1 news
letter
Pimento Cheese
1 8 oz cream cheese soften
2 cups grated cheddar cheese, I like sharp
1/3 cup mayo
dash of garlic powder
1 small jar Pimento drained
Beat Cream cheese until creamy add cheese and continue beating until light and
fluffy add mayo and garlic mix well stir in Pimento.
I put everything in my food processor and pulse until I get the consistency I
like and then stir in the pimento.
Tracy in Atlanta
Have a great Holiday
This is for Amy in Ft Wayne, who asked for the Pimento Cheese recipe (Dec 1
newsletter). This is how I have been making it for more years than I like to
remember. The Cracker Barrel cheese is the pkg that looks like an over-size
stick of butter.
Pimento Cheese Recipe
1 pkg cracker barrel extra sharp cheddar
1/2 pkg cracker barrel sharp cheddar
2 larger size jars of pimento
onion juice
few grains of dried mustard (optional)
white pepper (optional)
chopped olives (optional)
salad dressing (I use miracle whip)
Shred the cheeses & mix together in a large bowl. Add the pimentoes to taste - I
usually use about 1 1/2 jars. If you like olive pimento cheese, mix in minced
olives (use good quality olives if you add them). for the dressing I put a
couple of tablespoons of m.w. in a small bowl, & mix seasonings into that so
they are well distributed & stir that into the cheese mixture. Then I add more
m.w. until it is the consistency we like. This is all done to taste, & i have to
make several batches each holidy season. DD likes with olives, DS does not. Some
of the g'kids like less pimento, some like more. Everyone gets their own batch &
it keeps well, if tightly covered & refrigerated. A hint on the onion juice - I
don't like the bottled, & struggled for years scrapping a cut onion with a spoon
to get the fresh juice. Then one day, while using my garlic press, the light
bulb came on - now I just chop a thick slice of onion coarsely (I use sweet
onions - they seem to be "juicier") put some of the bits of onion in the press &
squeeze the juice out - if any of the bits of onion happen to get into the
cheese, they are so small they are invisible when mixed in. You can add or
subtract seasonings to customize to your taste. Hope this helps
Shirley in Indiana
Greetings from Montana,
I am looking for homemade mixes in jars for gifts. I thought I had seen some
last year on this web page but can't find. I think for hot chocolate and spicy
tea, soups, cookie mixes etc. Thanks in advance and thank you Nancy for this
wonderful web page.
M in Montana
Nancy, thank you for all you do for us.
We used cream cheese mixed with drained crushed pineapple, to make stuffed
celery. yummy.
For the person that has trouble with her scalloped potatoes curdling, if she
uses good butter that will not happen. Roberts wife in Ohio
To Lu Ann in Iowa I have an English muffin egg toaster and think is just great.
I used it every single morning when my son was home I handed him his Mc'muffin
as he walked out the door for work in the morning. He has now moved out but I
still treat myself about every day. You can hard boil eggs or just toast or do
ham and eggs and muffins all at the same time. What is best is there is no clean
up after. I recommend you go for it.
Joan in Ma
Hi Nancy and Nancylanders, This is for Doris, S. Indiana who wanted to know
about her black walnut trees. We had a pecan tree over 50 years old that had
almost stopped bearing. One year a hurricane came through and "pruned" many
limbs. New limbs grew and the tree became very productive once more. It kept
bearing for several years until lightening struck and killed it. I have read how
old apple orchards can be brought back by pruning. Pruning might work for your
tree.
Betty in MS
This is for Sally in Pa for her neighbor who is a diabetic
Sugar Free Cocoa Mix
2 cups no-fat-dry powered milk
1/2 cup low-fat powdered non-dairy creamer
1/2 cup baking cocoa
artificial sweetener that equivalent to 3 Tablespoons
3/4 teaspoon ground cinnamon
Combine all of the ingredients and place in a jar or air tight container. Place
a tag saying that you add 1/3 cup mix to 3/4 coup of boiling water and enjoy.
Cinnamon Cookies
1 and 1/2 cup flour
5 teaspoons of sugar replacement
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Sift ingredients and place in a jar or container have label read
Preheat oven 375
2 eggs
2 Tablespoons water
Beat eggs and water in mixing bowl until light and fluffy. Beat in dry
ingredients. Drop by teaspoonfuls onto a greased cookie sheet 2 to 3 inches
apart Bake 10-12 minutes Makes 20 cookies
Exchange 1/2 bread pre cookie
41 calories per cookie
Or Sally you might just want to bake them up your self and give on a nice plate
Diabetic Brownie
2 cup graham cracker crumbs
1/2 cup chopped walnuts
3 ounce semi sweet chocolate
1 and 1/2 teaspoons Sweet-N-Low (6 packs)
1/4 teaspoons salt
1 cup skim milk
Heat oven 350 Place all ingredients in bow blend well Bake in a greased 8 x 8 x
2 pan for 30 minutes or till comes out clean on tooth pick Cut in 2 inch squares
while warm.
Hope one on this works for you Caroline MO
I have a question for Barbara in Corsicana, TX regarding her recipe for Crockpot
Mexican Fiesta Casserole. Do you cook it in the crockpot or bake it in the oven?
I would really like to try it. The instructions were clear but the name of the
dish is what's throwing me off, I guess.
Thanks for sharing.
Suz in Louisiana
For Amy in Ft. Wayne, IN who is looking for Pimento Cheese recipes. These are
two of my favorites. You can experiment with different ingredients to suit your
taste. Such as half you favorite cheese and half cream cheese. For a crunchy
style, use chopped pecans!
Pimento Cheese #1
12 ounces grated cheddar cheese
2 (four-ounce) jars pimento, drained
1 cup mayo or Miracle Whip
1 small onion, grated
2 tablespoons Worcestershire sauce
Freshly ground black papper
Place cheese, pimento and mayo in blender or food processor and process until
smooth. Add remaining ingredients and mix well.
Pimento Cheese #2
8 ounces sharp Cheddar cheese
2 teaspoons minced garlic
1/2 teaspoon salt
1 teaspoon black pepper
1 (4-ounce) jar chopped pimentos
4 heaping tablespoons mayonnaise or Miracle Whip
Dash of Tabasco
1 teaspoon lemon juice
Cut Cheddar cheese in chunks and crumble with the metal blade of the food
processor. Combine the cheese in bowl with other ingredients. Mix well, chill
and spread on small rounds of white bread, topped with a touch of chopped
pimentos.
Big Jim, Jacksonville, Florida
For Amy in Fort Wayne from Caroline in MO
Pimento Cheese spread
8 ounces sharp Cheddar Cheese shredded fine
2 teaspoons minced garlic
1/2 teaspoon salt
1 teaspoon black pepper
1 (4-ounce) jar chopped pimentos
2 heaping tablespoons mayonnaise
Dash of Tabasco
1 teaspoon lemon juice
Combine the cheese in bowl with other ingredients. Mix well, chill.
I have a question for Barbara in Corsicana, TX regarding her recipe for
Crockpot
Mexican Fiesta Casserole. Do you cook it in the crockpot or bake it in the oven?
I would really like to try it. The instructions were clear but the name of the
dish is what's throwing me off, I guess.
Thanks for sharing.
Suz in Louisiana
Hello to all, this is for Teri Gostick Calgary
Alberta Canada, you are welcome for the Butterfinger
Chocolate Cake recipe. I tho't it was all those adjectives also and then
some.
I have a question, it will probably be a no brainer for all out there. I have a
bag of meatballs in my freezer that I don't know what to do with. I know they
can be used in spaghetti, but what can be done in the crockpot? I look at them
every time I open the freezer and just shrug. Smile. Any thing y'all have for
those will be great. Thanks in advance.
Shirley F/Shirley in Tyler, Texas
This is an Ohio hello from Ruth B to Barbara Garrett
in N. CA as posted on Nov. 30th. Also to
Gloria, now living in SC and Cheryl in Ohio. To be closer to my daughters in
North Royalton, I moved to Broadview Hts., OH two years ago after living for 40
years in Rocky River and Fairview Park. I miss seeing Lake Erie but love the
Metropark. Go back to my church in Bay Village every Sunday and take a 'peek' at
the Lake when I'm there. Did you ever attend the Lakewood Hometown Band Concerts
in the summer? Would enjoy chatting with you ladies thanks to Nancy and her
wonderful newsletter!
In the Nov. 30th.
newsletter, Mariann in Michigan asked for ideas for baked goods that would be
appropriate to take to schools. Mariann, I was a Room Mom for over 10 years. A
good idea is to take your basic chocolate chip recipe and make a few large
PIZZA-styled cookies, that you can decorate for the children. Instead of adding
chocolate chips, you can always add M&M's. You can slice up the pizza cookies
anyway you like and the kids will love them. You can always make oatmeal
cookies, too. (You could always bake a regular cake in a large baking pan with
candies inside the batter! You can slice it up before you take it to the
classroom and you won't need a frosting with M&M's in it.)
For Barb - La Porte, IN. Pozole Soup is made on
Christmas Eve, Barb. Here's my recipe for an easy version of the soup. Its a TNT
recipe. I hope you'll like it.
Pozole Soup
2 pounds of pork tenderloin (cut into small pieces) or pork stew meat
1 large white or yellow onion, chopped
2 cloves of garlic, chopped
2 14.5 ounce cans of hominy, drained
1 28 ounce can of diced tomatoes, drained
1 28 ounce can of green enchilada sauce (I use La Victoria's Mild sauce)
2 Cups of chicken broth or stock
4 TB. flour
1 tsp. ground black pepper
2 TB Cumin
1 TB dried cilantro or about 20 leaves of fresh, chopped
3 TB olive oil
Using a frying pan, first heat the oil. Sprinkle the flour over the pork and fry
the pieces of pork until they are lightly browned. Place the meat into a large
pot. Fry your onion until its limp and add to the pork. Then add the following:
the hominy, tomatoes, the can of enchilada sauce, chicken stock, cumin, pepper,
and the garlic. (Save the cilantro for sprinkling on the top of the finished
soup.) Bring the soup to a boil then simmer for 30 minutes or until the pork is
tender. Sprinkle the cilantro on top of the soup before serving. The fresh
cilantro is so much better than the dried if you can find it. (If this is too
mild for you, add some dried chili pepper to suit your taste.)
Thank you, Nancy. I love this newsletter! Thanks for letting me contribute once
again.
Andee In L.A.
For Barb in La Porte, IN
I think the recipe you are looking for is Posole!
I got this recipe originally from Southern New Mexico magazine, and it is TNT
and delicious. One tradition many here in New Mexico look forward to on
Christmas Eve is a steaming bowl of posole, a spicy Mexican soup that is known
as the dish for celebrating life's blessings.
Posole
12 dried long red chile
10 lbs. Boned pork roast cut into 1" cubes
1/2 head of garlic peeled and chopped
A large pinch of Mexican oregano
1/2 of a large onion, chopped
Large can hominy
Salt
Break open the chiles and remove the seeds and veins. Put the chiles to cook in
a medium sized pot. Cover with fresh water and gently boil until chiles are very
soft. Let the mixture cool and using a favorite method, blend the chile and the
water to make a paste and strain.
Meanwhile, put the cubed pork, oregano, garlic, onion and salt into a large
heavy pot and cover with water. Boil meat gently for 30 minutes. When the meat
is soft, add the chile and hominy and cook for 15 to 20 minutes until the
mixture is boiling nicely. To serve, ladle the posole into heavy bowls and serve
with quartered limes, chopped onion, and fresh corn tortillas.
I love this and usually make it on New Years too!
Elaine in New Mexico
Hello Nancy, Hope all is well with you and the cats
today. Glad to see you have been taking some extra time off occasionally.
This is for Shirley in Tyler Texas. I don't know what stores you have available
there, but I did see Cherry chips at our local Target store the other day. I
believe the brand on them was Log Cabin. You could ask the manager if s/he can
order some for you. If you absolutely cannot find them where you live, I would
be happy to send a couple of packages to you. Ask Nancy for my e-mail if it
turns out that way.
Terri in Mn.
To Jenny in regards to the Sam's club bread, I have
always looked at that bread and wanted to buy but was afraid I wouldn't like it.
If I go to my local sams and they have the apple one I'll send you a few loaves
for Christmas! lol...I'll be in touch .Doesn't seem to be any copycat recipes,
but I did find a pantry in NC that sells it, I emailed him and I will get back
to you with his response.
Lynette in N. Y.
http://www.morriscookbooks.com/order/order_form.asp Here is a free cookbook
kit you can order. For Cindy in VA 11/30/06 newsletter.
Lynette in N.Y.
Greetings,
Would there be any recipes using BUTTERNUT SQUASH in your files. If so, would it
be possible to be directed to them. I like to try various recipes and my wife
likes the variety of meals that I prepare for us.
Thanks for a great website and I refer to it often as well as refer others to
it.
Here’s cooking at you, Milo
Why not make Rice Krispie bars—I like ones frosted
with melted chips and peanut butter. Could add sprinkles for kid eye appeal.
Other suggestion is cupcakes in ice cream cones so much less messy. Having
taught for 35 years in primary grades these were things I like to have brought
in.
Barb in N CA
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