Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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To Andee in Los Angeles: I 'caught' the recipe for no-kneed bread when it first appeared in the New York Times. I had to try it. . . wonderful results. Now I make a loaf or 2 EVERY week, using this method. I've made it with white flour, wheat flour, or a mix of both white and wheat. This is a very forgiving recipe. It is difficult to make a bad loaf. This week I am experimenting with adding some dried cranberries and walnuts. I'll see what happens! You can catch the recipe, as Andee says, at WWW.Mathastewart.com.
Carol in beautiful Florida.

I noticed in yesterday's newsletter (Feb 19) Kotton in MN was asking about a recipe using frozen burritos and rice in a recipe. I wonder if that was for my request asking about this. My daughter requested something like this that she said I made years ago and she liked it but I couldn't remember just how it was made and I could not find a recipe. I have not seen an answer to this as of today.

Reesers frozen burritos were mentioned but I don't think I mentioned a name of burrito when I wrote. I had never heard of that kind, in our area it is usually El Monterey. I will also be watching and waiting if anyone can come up with an answer to this.
Thanks Shirley in Wisconsin.

I am looking for new recipes for graduation celebrations.
My husband is graduating chiropractic school and my son from high school. Thanks in advance.
Shelley in Coppell

Answering two requests in the Feb. l8th letter--first to Sue. I bought a Swivel Sweeper(TM) and just love it. It is so nice and lightweight. Having a bad back, I was exhausted after using my electric sweeper. It doesn't get the deep down dirt, but sure handy for the daily clean-ups. I highly recommend it!!!

For Lindah in Ft. Worth, to cook fried gizzards, flour them , then brown them in your skillet with a little oil. When browned, turn your burner low and if it is dry, you may add a little water and put a lid on it. Cook slowly till done. It may take up to half an hour depending on the size of gizzards. They are our favorites too. My husband and I always split it. Never realized the children didn't know how a gizzard tasted till they were adults!
Sandy in Ohio

Hi Nancy,
I have been away for a while and I am having a wonderful time today catching up. Does anyone have a recipe for overnight buns? I need to have something that can be made with a dough hook or doesn't require a lot of kneading. I have Arthritis in my hands and it really hurts to work with dough.
Thanks in advance,
Carole with an "E" in Calgary.

Today I had lunch with a friend who was reminiscing about a graham cracker treat her mother used to make.  She thinks it was powdered sugar, some kind of liquid or butter and some lemon flavoring, but after you spread it between the graham crackers, the filling set up real hard.  She is wondering if anyone remembers some snack like this?  She said her mom said the recipe was on the back of the cracker box.  I would love to be able to send her this recipe.  Thanks in advance.  Connie in TX

Hi, This is for Sue who was asking in the Feb 18th newsletter about the " Swivel Sweeper(TM)" they advertise on TV. I have 3 of them! One for downstairs, one for upstairs, and one for our travel trailer. I LOVE it!! I gave them as gifts to my daughter and grandaughters for Christmas and they haven't stopped using them.
Donna in Colorado

Thanks Jonnie for the Homemade Ravioli recipe and the sauce recipe. It sounds delicious.
Judi

This is for Joyce that wants the salad recipe. I hope this is the one.

Layered Vegetable Salad
1 head lettuce, torn into bite size pieces
1/2 cup chopped green onions
1/2 cup chopped celery
1 (10 oz.) pkg frozen green peas-raw
1 cup mayonnaise
1 Tablespoon sugar
2 large tomatoes, diced
4 boiled eggs, sliced
6 slices bacon, cooked and crumbled
grated cheddar cheese

In large glass bowl, layer lettuce in bowl, Mix onion, celery and sprinkle over lettuce. Next pour raw peas over lettuce mixture evenly. Next spread mayonnaise evenly over top, sprinkle sugar over the mayonnaise. Cover with plastic wrap and refrigerate overnight. Next day layer remaining ingredients over mayonnaise as listed, ending with the grated cheese. Refrigerate until serving. Makes a lot but oh so good! enjoy
Bev

I just had Cheddar Chowder Soup at a luncheon. Hopefully someone will have this recipe. It was delicious. Thanks in advance.
Hickory

I am wanting to get a Ronco dehydrator and was wondering if any one (or someone they know) has purchased and used one if they could comment on it. Walmart sells them and I would like to know some info on how well they work and hold up.
Nancyb

Whew! I am finely caught up with all the newsletters, I was about a week and a half behind. I have a request. It is for the coconut cream pie like the kind made by Banquet. It was a cross between a no bake cheesecake and ice cream. I haven't had one for years and at Christmas my SIL suggested I make one for our next get together (which won't be til Thanksgiving '07). I remember my dad buying them and I hope someone has a recipe for something like it. I have a craving for it and I don't go to the store again til next month so I can't check and see if Walmart carries it. I'd rather make my own if I can.

Meanwhile, I did try a recipe I got from www.Allrecipes.com for one and it was very good but not what I am looking for. I did make some changes to the recipe as follows: I used a 4-serve box of sugar free cook style vanilla pudding (because I didn't have instant on hand) and 1/2 a tub (8-oz size) of sugar free Cool Whip. Instead of making a pie I used premade graham cracker tart shells (the 6 shell pack). It was good and I will make it again; it doesn't taste like coconut even after sitting 24 hours only next time I will put the coconut shreds in the blender to further chop them. I don't really like munching on shreds of coconut.

Coconut Cream Pie I
Submitted by: Darlene

1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1 1/2 cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.

Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

Yields: 8 servings
Source: www.allrecipes.com

Nancyb who is also from Houston

I have seen all the posts about freezing corn, although I haven't seen the original question about doing it. I have been freezing corn for over 25 years. We would pick the corn from our garden, immediately shuck it and get the hair off of it, throw it into bags and freeze it. We did this all within a couple of hours. When we were wanting to eat some, we got the pot to full boiling, threw in however many pieces we wanted, and then I set my timer to 20 to 25 minutes after it started to boil again. I always threw in a stick or so of butter as it gave it a nice color. This way has always been good and the corn tasted delicious. I told my sister how to do it many years ago, and she didn't like it at all....because she let the corn thaw out before cooking it! You can't do that before cooking frozen corn on the cob. Thought I would just pass this on.

Nancy, I look forward to your newsletter every day. Thank you so much for your hard work!
Becky

Simple Steak & Gravy;
Sauté together in butter, chopped onions, celery and green peppers, till tender. Add a round steak, I cut into about four pieces, cover with water and enough ketchup to color. Simmer for about 15 minutes. Put in 350 degree oven for an hour. This makes its own delicious juice to use as a gravy for mashed potatoes.
Enjoy... Patti in Tx.

I've noticed a couple recipes for carrots. Does anyone have a recipe for carrots like they serve at Cracker Barrel? I normally don't like carrots cooked other than with a roast, but these are the best!

I really appreciate all the TNT recipes sent in and would like to find some for only 1 or 2 now that I am by myself. Thanks so much.
Linda in Illinois

Hi Nancy, furry associates and the rest of Nancyland. This recipe is for Theolinda F., from Indiana she requested on your catch up #14. She asked for fruit salad recipes. Hope she likes this one.

Strawberry Glazed Fruit Salad
1 qt. fresh strawberries, halved
1 (20 oz.) can pineapple chunks, drained
4 firm bananas, sliced
1 (l6 oz) jar or pouch strawberry glaze

In a large bowl, gently toss strawberries, pineapple and bananas. Fold in strawberry glaze. Chill for 1 hour
Servings: 6 - 8

Very simple, but very tasty.

Theolinda: are you by chance from La Porte, IN?
Enjoy Barb - from La Porte, IN

Hi Nancy. First thank you for all the hard work you do. This is the first e-mail I open every day.

I am still looking for the cabbage wedges post from Suz, Louisiana. Can anyone tell me what date it was posted.

A nuzzle for the helpers too.
Penny

To Fran from Ca.
For the Super Rich Butter Powder
try a Specialty Cake Decorating Store, they usually have it.
K in Texas

For Betty Ann in West Tennessee, I can not believe that someone else ate Banana & Peanut Salad. It is one of my favorite salads. My grandmother made this all the time. For her dressing she just used Miracle Whip, sugar & milk. Now I make it for my family.
Have a Nice Day!
Janice in Texas

Hi Nancy and Nancylanders. This is a great place we all inhabit isn't it? Hope your hand is doing better, please know you're in our prayers daily. I'm looking for a recipe for hamburger soup. I think it's a beef vegetable soup but made with hamburger instead of stew meat or chopped meat. I don't want it to be greasy but I guess that's controlled by the leanness of the burger? I tried this once at a Lenten Soup Supper at church but forgot to ask for the recipe. But you guys are such a great source I'm sure you can help me out. Thanks in advance.
Linda Boyles, Fairborn Ohio

Hi, everyone,
My kitty, Lauren Bacall had a great time researching and compiling this whimsical, patriotic menu! We hope you thoroughly enjoy reading it, and perhaps you'll experiment with some of the recipes and share your results with us!

PRESIDENTIAL PATE
10 oz Piece Virginia ham
2 tb Mayonnaise
2 ts Mustard
1 ts Prepared horseradish
2 ts Dry sherry

A similar dish is mentioned as being served in the White House in the last century. While it does not measure up to the standards one would expect for a foreign dignitary or visiting head of state, this pate is great as a canape or spread for grilled sandwiches. salt and pepper to taste crackers or toast points chopped walnuts sliced artichoke hearts Grind the ham in a meat grinder or chop it very finely in a food processor using on off pulses. Mis the ham with the mayonnaise,mustard, horseradish, and sherry, and add salt and pepper to taste. Serve thepate on crackers or toast points and garnish with the walnuts and artichokes, if desired.

MARTHA WASHINGTON'S CRAB SOUP
Yield: 6 Servings

1 tb Butter
5 ts Flour
3 Eggs; hard boiled; sieved
1 Lemon; grated rind of
1 pn -Salt
1 pn -White pepper, freshly ground
4 c Milk
1/2 lb Crabmeat; cooked
1/2 c Heavy cream
1/2 c Dry sherry
1 ds Worcestershire sauce

An historic recipe served during President Gerald Ford's administration.

In a 2 qt saucepan, combine butter, flour, sieved eggs, lemon rind, salt and pepper. In a separate saucepan, bring milk to a boil, remove from heat. Gradually pour in the hot milk into the egg mixture, stirring with a wire whisk. Add crabmeat, and cook over low heat for 5 minutes; do not boil. Add cream and remove from heat. Stir in sherry and Worcestershire sauce and serve piping hot

PRESIDENT JEFFERSON'S SALAD
1 head Bibb lettuce
1 bunch watercress
1 sm. head curly endive
1 sm. head iceberg lettuce
1 sm. head chicory
1 c. fresh spinach leaves
1 tbsp. chopped chives

MONTICELLO DRESSING:
1 sm. garlic clove, minced or pressed
1 tsp. salt
1/2 tsp. white pepper
1/3 c. olive oil
1/3 c. sesame oil
1/3 c. tarragon-flavored or wine vinegar

Wash all greens in cold water; drain and dry. Tear, don't cut, into bite sized pieces. Combine in a serving bowl. Refrigerate to crisp. Prepare Monticello Dressing. Immediately before serving, toss salad with shaken dressing. Makes 6 to 8 servings. To prepare Monticello Dressing: Combine all ingredients in a jar with a lid. Shake well before pouring over salad greens. Makes 1 cup.

GEORGE WASHINGTON'S CHICKEN PIE
4 c. cooked, diced chicken
3/4 c. butter
3/4 c. flour
1 tsp. salt
1/8 tsp. pepper
2 c. chicken stock
2 c. light cream (I use milk)
1 tsp. lemon juice

Melt butter; add flour and stir until mixture is smooth. Add stock and cream slowly, stirring constantly. Cook about 15 minutes until thickened. Remove from heat and add lemon juice.
Combine with chicken. Turn into a 9x13 inch baking pan.

TOPPING:
1-1/4 c. sifted flour
1/2 tsp. salt
2 tsp. baking powder
4 eggs, separated
1 c. milk
2 tbsp. melted butter

Sift flour, salt, and baking powder together. Beat egg yolks until light and fluffy; add milk and melted butter. Add dry ingredients. Beat egg whites until stiff. Fold into batter. Pour
over creamed chicken. Bake at 425 degrees for about 10-15 minutes or until topping is done.

LINCOLN & LEE PUDDING
1 c. brown sugar
2 c. water
1/2 c. butter
1 c. flour
1/2 c. sugar
1/2 c. chopped nuts
1/2 c. raisins
1/2 c. milk
1/2 tsp. salt
1 tbsp. baking powder


Cook and bring to a boil the first 3 ingredients to make a syrup. Mix the rest of the ingredients for batter. Place syrup in the bottom of a 2 quart baking dish. Drop batter by teaspoonful onto hot syrup. Bake at 400 degrees until batter is cooked through, about 40 minutes. Test after 30 minutes. Serve hot or cold.
Diane in Milwaukee and Researcher kitty, Lauren Bacall

For Remppmom Greeley, CO: Thanks for asking about the cream of ? soup - I, too, am sometimes out and don't make a certain recipe because of it. First thing tomorrow I will make a container of this and never be without cream soup again. The neat part is, when I cook for just my husband and myself, I can make half a recipe, instead of wasting half a can of soup! I found this on the internet and, although I haven't tried it, it sounds great!

Condensed Cream of ?? Soup Mix
5 min prep
2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup low-sodium instant chicken bouillon granules or beef bouillon granules
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon white pepper

In a medium bowl combine all ingredients and mix well with a wire whisk. Store in an airtight container.

To make soup stir together 1/3 cup of the dry mix and 1& 1/4 cup water in a saucepan. Cook and stir until thickened.

You can add 1 can of diced cooked chicken or turkey, frozen broccoli, celery flakes or sauteed celery, or dried tomato powder or paste-- whatever you can think of to make whatever soup you need.

Makes the equivalent of 9 cans of cream soup.

Just for the record, for the writer who leaves out the "canned green peppers," canned chile peppers are not hot, but very mild and flavorful. I, too, do not like really spicy food, but love these in a great many dishes as they add such a unique flavor. You can buy them whole or diced in small cans; I keep several on hand in case I want to make a recipe that calls for them.Doris in Oklahoma City

Rum Raisin Fudge
2 cups granulated sugar
1/2 cup sour cream
1/4 cup butter or margarine
1 (12-ounce) package white chocolate chips
1 (7-ounce) jar marshmallow creme
1 cup raisins
1 teaspoon rum flavoring

In a medium saucepan, combine sugar, sour cream and butter. Stir to combine and bring to a rolling boil. Cook about 4 minutes or until mixture reaches soft ball stage*.

Remove from heat and stir in chips. When chips are completely melted, add marshmallow creme, raisins and rum flavoring. Mix well. Spread mixture into a 7 x 10-inch or 9 x 9-inch pan. Cool. Makes about 30 pieces.

Tona in Bama

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Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
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Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
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Pumpkin Butterscotch Cookies
1/2 cup solid shortening
1 cup granulated sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 1/2 cups butterscotch chips

Preheat oven to 350 degrees. Grease cookie sheets. Cream shortening and sugar in a medium-size bowl. Stir in pumpkin and vanilla extract. Sift together dry ingredients, then stir into the creamed mixture. Mix in butterscotch chips. Drop dough by teaspoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks. Yields 3 dozen.
Tona in Bama

Turtle Brownie Dessert
1 package German Chocolate Cake Mix
1½ stick butter, melted
7 T evaporated milk, divided
1 cup pecans, chopped
1 cup chocolate chips
20 Nestle Signature Turtle Candies

Preheat oven to 375°. Combine cake mix, butter and 5 T evaporated milk, stir in nuts. Press half of mixture into greased 13x9 pan. Bake for 12 minutes, cool for 10 minutes. Microwave chocolate chips and 2 T evaporated milk for 30 seconds to 1 minute. Spread over cake layer. Place candy on cake layer, drop remaining cake mixture by heaping teaspoons between candy. Bake for 16 to 18 minutes. Cool and cut into bars.
Sue in East Tennessee

Hi, Someone posted a name of a store to purchase reasonably priced books, could someone post that name again?
Thanks, Boots in Va.

This is for MA/Arizona. Here is a repeat of the Crock Pot Mexican Fiesta casserole that she wanted.

Crock Pot Mexican Fiesta
1 bag White corn tortilla chips (reg. sized bag)
1lb Lean Ground beef
1 reg. can Ranch Style Bean
3 cups grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes and chilies
2 tsp. chili powder
1/2 cup onion, chopped

Question: What are Ranch Style Beans??
Lora

This is a question for the person who sent in the household tips in one of the newsletters. About using newspapers to keep weeds from growing in flower beds - would you have to replae the newspaper every year or will it last for several years? I am considering fixing up the side of our yard where there is a steep slope leading to the road. The city was nice enough to put about 4 feet of large rocks along the edge of the road to keep the soil from eroding, but now there are lots of weeds and small trees growing amonst them. Because we are tenants I don't want to spend a lot of money fixing it up and was wondering if the newspapers would help.

Thanks in advance, Fran in Ottawa

Andee in L.A. posted a recipe for a coconut cream cake in the 2/7 newsletter. It sounds so good I love coconut cakes. Is this cake soggy? I want to try it but I really hate soggy. I wonder the same thing about cakes that have sweetened condensed milk poured over them as well. Thanks in advance for your answer.
Papricka

In the low carb cheesecake posted January 28, 2006 - do you use large or small packages of
the cream cheese?
MV

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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.