We had bad weather coming in so I sent out the Thursday
and Friday one together. I knew that I probably wouldn't be able to turn on the
computer most of Friday. Lucky I didn't too. Lightning hit really close to
the house and took out part of my electricity including the wall plug for my
computer. I had the computer and everything unplugged from the surge
protector. I had to buy another surge protector to replace the one that
didn't make it through the storm.
Friday night was a night of rains, floods and tornadoes. When I know
really bad weather is ahead I try and send out the newsletter ahead of the
weather. When there are severe weather warnings and thunderstorms the
newsletter may not be sent out on time.
A tornado touched down in Logan, NM and Clovis NM. I was a wild night. I
know people that live in both Logan and Clovis.
Nancy
Hi, I think this might be the TOFFEE BAR recipe that you are looking
for. I got this many, many years ago when I was in 4-H.
Toffee Bars
1/2 cups brown sugar
1/2 cup white sugar
1 cup shortening
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
1 cup flour
1 cup rolled oats
1 package chocolate chips
1/2 cup walnuts
Mix everything but chocolate chips and nuts. Put in greased cake pan, 9 X
13. Bake at 350 degrees for 25 - 30 mins. Put chocolate chips on top and
let melt then spread. Sprinkle nuts on top. Make sure not to over back.
They are dry if you do. You can put chocolate frosting on top but they
aren't nearly as yummy. Hope you enjoy.
Suzanne from Utah
Hi Nancy, I have a question for Susanna in Louisiana about the
Creamy Lemonade Pie. The ingredients say 8 oz each of cream cheese.
How many packages are needed for this recipe, or does it just mean one 8
oz. package.
Thanks, Karen, Il
Nancy, I know this is a strange request, but it might be of interest to
many of your readers out there in Nancyland.
I am sure there are many of your readers who also enjoy quilting, sewing,
and other needle crafts. I have been told by numerous fabric department
personnel in several area Wal-Marts, that it is the intention of Wal-Mart
to completely eliminate the fabric departments, ultimately in all Wal-Marts
nationwide.
I would encourage everyone to contact Wal-Mart either by phone or by
e-mail, and help me voice my concern.
Here in the suburbs of Kansas City, there are numerous retirement and
senior living homes and communities, where the ladies enjoy these
activities, and if Wal-Mart does away with their fabric departments, this
will curtail their ability to continue with quilting, sewing, etc., due to
the cost of their fabrics and supplies at other specialty shops. Also, for
many people, especially in the rural areas, Wal-Mart is the only source
for these supplies, without driving sometimes well over 100 miles.
As I said, I know this is a strange request for a recipe newsletter, but
if this does happen, I am sure it will impact many, many readers.
Thanks, Sandy in Blue Springs, MO
Comment
Here is more information about this at about.com
http://sewing.about.com/
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Hi Nancy, I have to laugh every time I see the Life and Times of
Sigmund Freud told in his words. I can just see him sitting by you at the
computer, telling you what to type in "catese". I also have one who talks
to me. "no" is one of her favorite words.
Margaret, Tulsa
Hi Nancy
This is for Angie in Ohio who, in the March
24th newsletter, was looking for recipes using white wine:
I discovered this about 28 years ago, and is a TNT family favorite all of
these years. You can use more white wine and just adjust the amount of
water used. (For example, increase to 1/2 c. white wine and reduce water
to 2 cups). Just the smell of the meat with garlic, onion, peppers,
tomatoes makes everyone rush in the house and hang out in the kitchen till
it's done! It tastes absolutely gourmet, but goes together so quickly and
easily!
I hope you enjoy!
Wild Rice "Kebabs" (one dish....no skewers!)
1 lb. lamb cubes
about 3T oil
2-3 cloves garlic, minced
6 oz pkg Long Grain and Wild Rice-A-Roni
1/4 c. white wine
2 1/4 cups hot water
1 onion. halved and slivered
1 lb. mushrooms, sliced
1 green pepper, chopped
1 large or two small tomatoes
Salt and Pepper (more or less to taste)
Brown lamb in hot oil with garlic. Add rice-a-roni and stir for a minute
till browned. Add 2 1/4 cups hot water, 1/4 cup white wine, onion,
mushrooms, 1/2 tsp salt and 1/4 tsp pepper. Bring to boil; simmer,
covered, for 30 minutes. Add green pepper in the last five minutes. Just
before serving, add tomato and heat through.
Lauré in North Hollywood, Ca.
Sunny Morn Baked Omelet
12 slices bread, divided
6 slices deli ham
6 slices American cheese
8 eggs
3 c. milk
1 t. dry mustard
1 t. salt
1/2 c. butter, melted
1 c. corn flake cereal, crushed
Arrange 6 slices bread in the bottom of a greased 13"x9" baking pan;
arrange ham and cheese slices on top. Arrange remaining bread slices over
cheese; set aside. Combine eggs, milk, mustard and salt; beat well and
pour over bread. Cover and refrigerate overnight. Mix together butter and
cereal; sprinkle over top. Bake at 350 degrees for 45 minutes to 1 hour 15
minutes. Makes 8 to 12 servings
Hope everyone is having a great spring so far :)
XOXOO, GINA -in Indiana
In Mar 24th newsletter Angie in OHIO wanted some recipes to use wine
wine. Well here are a few I hope you enjoy them.
Pork Tenderloin baked in White Wine Cream Sauce with Thyme
Serves 6
2 pork tenderloins (approx. 1 lb. each)
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup dry white wine
1 cup real whipping cream
2 tablespoons chopped fresh parsley (optional)
Preheat oven to 350°F.
Pat pork tenderloin dry. Combine mustard, thyme, salt and pepper. rub into
pork. Heat oil in a roasting pan or skillet that can be used on direct
heat or in the oven. Brown meat on all sides.
Add wine to the pan and roast in the oven 20 to 25 minutes or until a meat
thermometer registers 160°F.
Remove meat from pan. Add real whipping cream to juices remaining in pan
and scrape up any bits of meat stuck to the bottom of the pan into the
sauce. Bring sauce to a boil and simmer gently until slightly thickened.
Adjust seasoning if necessary.
Meanwhile slice pork and return to the sauce. Heat gently before serving.
Sprinkle with parsley, if desired.
Creamy Tarragon Pork Chops
Serves 4
4- 3/4-inch pork chops
10- oz. can cream of celery soup
1/4 cup dry white wine
2 green onions, chopped
1 tablespoon lemon juice
1/2 teaspoon dried tarragon leaves, crumbled
1 tablespoon cornstarch.
Brown pork chops in nonstick skillet. Stir in remaining ingredients,
except cornstarch. Cover and simmer 20 to 25 minutes. dissolve cornstarch
in 1 tablespoon water. Stir into pan until thickened.
Chicken in Sour Cream Sauce
Serves 6
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon lemon pepper
6 chicken breast halves without skin
10 3/4 oz. can of cream of mushroom soup, condensed, undiluted
1 cup sour cream
1/2 cup dry white wine
Combine the first four ingredients, rub over the chicken. Place in a slow
cooker. In a bowl, combine the soup,sour cream and wine, stir in
mushrooms. Pour over the chicken. Cover and cook on low for 6 -8 hours or
until chicken juices comes out clear, thicken the sauce if desired.
Peggy from Belleville Ontario Canada.
Just wanted to add my 2 cents on places to eat in the Lancaster area.
We too love Dienners Country Restaurant. Best fried chicken I've ever
eaten. The price is right too. Miller's is good but too pricey for us.
Shady Maples is a huge smorgasbord and the price is good there too. I
think I could eat for a week at Shady Maples and not get to it all! Are
you going to Sight & Sound? A must if you're visiting the Lancaster
area.
Lesleigh in PA
Pickled Easter Eggs
1 1/2 doz. boiled eggs
1 1/2 cup white vinegaqr
1 whole can beets, with juice
1 cup water
1/4 cup of sugar
1.tea. pickling spices
Bring to boil vinegar,water, sugar, salt and pickling spices , remove from
heat, and cool add eggs, and beets with juice.
Gerri.
For Ginny Lee's sandwich filling request on March 24. This is very
good. Excellent compliment to Chicken Salad sandwiches. I have served this
spread at various functions either as a sandwich or a spread with
crackers. The recipe came from busycooks.about.com. Enjoy!
Sherrill in San Antonio.
Olive Sandwich Spread
8 oz. pkg. cream cheese, softened
1/2 cup mayonnaise
1 cup chopped green olives or a combination of different olives
1/2 cup chopped pecans
2 Tbsp. olive juice
Dash pepper
In a medium bowl, cream the cream cheese until smooth and softened. Add
mayonnaise and stir thoroughly to combine.
Add olive juice for desired spreading consistency, and then fold in olives
and pecans. Cover and refrigerate
This is for Doris in Oklahoma City. I found your little note when I was
going through the Saturday March 24 newsletter and was so glad to see it
as I have wanted to tell you how much my family loves your Buttermilk
Chicken Recipe. Unfortunately, I have misplaced it, in fact I spent
about 30 minutes today looking through the tons of recipes from Nancy's
Kitchen hoping to find it but had no luck. Would it be asking too much to
ask you to post it one more time ? Guess I am going to have to tatoo my
favorite recipes on me so I won't lose them any more. For the life of me I
cannot figure out what I did with it the last time I made it but it is
gone for sure.
Thanks, Doris, for your help.
Good cookin'
Barbara in Corsicana, Texas
I want to thank everyone who replied to my question in the
March 14th newsletter regarding copying
one recipe from the newsletter and putting into a folder on the desktop. I
really appreciate all your help. I have not had a chance to use them yet,
but will hopefully try next week.
Thank you. Carol J in Nebraska
Hi Everybody,
My daughter has once again bought me a beautiful Boston fern from her
sorority's annual fundraiser plant sale. It's thick and lush and
absolutely gorgeous hanging on my front porch, but I know that soon (just
like last year) a mama bird is going to decide that it's the perfect spot
to build a nest to raise her young. Try as I might I couldn't keep that
bird out of my plant. We left town for a few days and came back to a dead
plant full of happy baby birds.
I love birds, but I also love my plant. Does anybody know of a way to keep
bird from making a home in my plant? My neighbor said that she read that
putting a crushed ball of waxed paper would keep them out and tried that
last year but it didn't work. Her plant was taken over by birds despite
the waxed paper. Any suggestions would be appreciated.
Gail in LA
Hi Nancy, fur kids, and all Nancylanders. I found
Hangaroo at the end of your newsletter quite some time back. After I
started playing it my husband, daughter and sister got hooked on it also.
Margaret, Tulsa
For Jenny Lee in Up State New York asking for finger sandwiches in the
March 34 Newsletter these or real good and easy
Marmalade Sandwiches for Ladies
Boston Brown Bread or Whole wheat bread, thinly sliced
Butter, softened
1 ( 8 ounce ) package cream cheese
2 Tablespoons heavy cream
2 Tablespoons orange marmalade
2 Tablespoons finely chopped walnuts or pecans
If using whole wheat bread, remove the crust. Butter the slices of bread
generously. Mast the cream cheese until it is soft. Work in the cream,
then the marmalade and nuts. If the mixture is still stiff, add more
cream. Spread one slice of buttered bread with the cream cheese mixture.
Top with another slice of buttered bread. Press together gently, then cut
into fingers or triangles. Makes 4 to 6 servings
Caroline in MO
This for Nancy in deep south Texas
Hope this is what she wants
Sweet Tomato Chili Sauce
12 large ripe tomatoes
3 red peppers
2 large onions
2 Tablespoons sugar
3 cups apple cider vinegar
1 Tablespoon cinnamon
1 teaspoon ground clove
1 Tablespoon salt
Peel tomatoes and onions. Chop separately very fine, chop red pepper. Mix
well, add all ingredients, boil 3 to 4 hours slowly. Stir frequently as it
will scorch. When thick as desired, bottle and seal. Makes 4 to 5 pints.
Keeps well. Do not double!
Caroline in MO
I'm looking for recipe that was referred to in someone's comment in the
newsletter. I went to an auction where a bundt cake was auctioned off.
It was a Blackberry Wine Cake from scratch (no white cake mix) and it sold
for $40 dollars. Now I want to make one, but all the recipes I have
searched for are made using a mix. Can you help?
Thanks, Lynn
Hi Nancy,
A lady was asking about old Woolworth recipes and I have found a
site that has some of the recipes on it. It is called
Uncle Phaedrus Consulting Detective and Finder of Lost Recipes. He has a
link towards the bottom of his page that says Woolworth. You click on
that, and it brings up the recipes he has.
I just don't know how to make the Uncle P's link shorter, so here it is:
http://www.hungrybrowser.com/
Thanks Nancy, you and your precious babies are our little angels. You
always do so much for us.
Jackie :)
This is for Cindy O
Thanks so much for the Easter Nests recipe. I copied and saved it and plan
to make it for my co-workers before Easter this year. They will enjoy it
and it sounds like it will be fun to make. I think I'll get our boys -
ages 10 and 5 - involved too.
Susana in Louisiana
Texas Monthly: The Big Beat
http://www.texasmonthly.com/ranch/bigbeat/
The Texas Department of Transportation’s bluebonnet hotline opens March
15, (call: 1-800-452-9292, option 2). You can also go to the National
Wildflower ... -
Ann in Texas
Nancy I was wondering if anyone could give me some feedback on a
pressure cooker. I bought a low pressure cooker [?] from qvc and
you can open it anytime during the cooking process and add or check stuff.
The things that i make from the garden are mostly green tomato ketchup
that my grandmother had. I've have made jam's but mostly the freezer kind,
tomato juice and i freeze my green beans after cooking. I would like to
broaden my horizons but have no one to advise me or help. I have huge
pan's for canning but no pressure cooker. Any advise and wisdom would be
greatly appreciated.
Jenny in Ky.
This is for Ginny Lee who wanted sandwich fillings in the 3-25
newsletter. This is an old recipe from my mom so it is for sure tried and
true.
Cheese Filling for Sandwiches
1 egg
1 tbsp vinegar
1 tbsp sugar
1/2 tsp salt
1/2 cup cream (I use ˝ & ˝)
1 tbsp flour
Cook until thick
Add ---
1 or 2 tbsp butter or oleo
8 oz cheddar cheese (cubed)(stir to melt)
1 sm onion (chopped fine)
1 sm jar pimento
Remove from stove and add 3 hard cooked eggs (chopped)
Judy in OK
Hi Nancy Cindy O in 3/24 was looking for this recipe hope this is the
same one. Brenda/Alabama
found at thatsmyhome.com
Shrimp and Lobster Dip
16 oz. cream cheese
2 T. milk or cream
3 T. Worcestershire sauce
1/2 lb. lobster, cooked and chopped
1/2 lb. shrimp, cooked and chopped
3 T. green onion, chopped
1/2 C. cheddar cheese
Combine cream cheese, milk or cream, and Worcestershire sauce. Add
lobster, shrimp and onion. Mix and pour into a buttered shallow baking
dish. Top with cheddar cheese and bake at 350° F. for 20 minutes, until it
starts to bubble around the edges. Serve warm with crackers.
To Suzie in NW MICHIGAN
There is no reason why you couldn't bake the Amazin' Raisin Cake in
a 9" x 13" pan but then, of course, you cannot frost and fill with whipped
cream.
I, too, did not get the Thursday-Friday newsletter until Sunday morning.
Thanks to all who sent Butterfinger bar recipes.
grannym IL
Comment
It was sent out on Thursday. I think the problem at the Yahoogroups level.
Nancy
I would like the recipe for the peanut butter Easter eggs, if
anyone has one. Thank you.
Jerry
My husband misses his Mother's stuffed pork roast. I have never
made one. I am looking for a very basic one. I need to know the cut of
pork (what does the butcher call the roast) and a basic bread stuffing, no
fruit. When I Google it calls for a tenderloin and usually has a lot of
fruit and bread type of stuffing. He says the potatoes where always cooked
along side and they were his favorite part of the meal. Does anyone have
an old fashion type recipe they would share with me/ Thanks Margo/Boston
For Judithe,
Chocolate Chip Raisin Bundt Cake
1 cup butter or margarine, melted
3/4 cup brown sugar
3/4 cup sugar substitute
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chocolate chips
1 cup raisins (soaked first in boiled water-a few minutes until they plump
up)
2 tablespoons milk
Cream together, butter or margarine and sugars. Then add the vanilla
extract; and eggs one at a time.
Add dry ingredients in order listed to the creamed mixture.
I added carob chips and raisins last; and then stir in milk to help
moisten it properly.
Put in a greased and floured bundt pan. Bake at 350* for 40 minutes,
checking with a toothpick that the middle springs back. Cool at least 10
minutes in the pan before turning out.
I would like to thank Susie in Indy for her vegetable soup with sour
kraut. My friend thanks you too. It really sounds good, think I'll try it
my self. Thank you again too Nancy for this wonderful site.
Bobbi in Central Florida
This is for Susana in Louisiana (newsletter March 20). Could you please
tell me the date the cabbage beef casserole appeared?
Thank you. Eleanor in Gainesville, VA
Hi Nancy
This is for Angie in Ohio who, in the March 24th newsletter, was looking
for recipes using white wine:
I discovered this about 28 years ago, and is a TNT family favorite all of
these years. You can use more white wine and just adjust the amount of
water used. (For example, increase to 1/2 c. white wine and reduce water
to 2 cups). Just the smell of the meat with garlic, onion, peppers,
tomatoes makes everyone rush in the house and hang out in the kitchen till
it's done! It tastes absolutely gourmet, but goes together so quickly and
easily!
I hope you enjoy!
Wild Rice "Kebabs" (one dish....no skewers!)
1 lb. lamb cubes
about 3T oil
2-3 cloves garlic, minced
6 oz pkg Long Grain and Wild Rice-A-Roni
1/4 c. white wine
2-1/4 cups hot water
1 onion. halved and slivered
1 lb. mushrooms, sliced
1 green pepper, chopped
1 large or two small tomatoes
Salt and Pepper (more or less to taste)
Brown lamb in hot oil with garlic. Add rice-a-roni and stir for a minute
till browned. Add 2 1/4 cups hot water, 1/4 cup white wine, onion,
mushrooms, 1/2 tsp salt and 1/4 tsp pepper. Bring to boil; simmer,
covered, for 30 minutes. Add green pepper in the last five minutes. Just
before serving, add tomato and heat through.
Lauré in North Hollywood, Ca.
Hi Nancy, I have a question for Susanna in Louisiana about the Creamy
Lemonade Pie. The ingredients say 8 oz each of cream cheese. How many
packages are needed for this recipe, or does it just mean one 8 oz.
package.
Thanks, Karen, Il
CHICKEN WINGS WITH SESAME SEED
2 lb. chicken wings
1 c. soy sauce
1/2 c. sugar
1/4 c. toasted sesame seeds
Marinate wings in soy sauce and sugar 2 hours or overnight. Drain off
sauce and bake wings at 350 degrees for 15 minutes on each side. Sprinkle
sesame seeds on top before serving.
Tona in Bama
Hello Nancy, Siggy, Ditto, and All You Good Cooks! I just made this
today and thought I'd share it with everybody. It's a wonderful summer
salad - and it feels like summer here already! Nancy, I've been having so
much fun at www.grouprecipes.com
- thanks so much for letting us know about it! My name on that site is
Cooky (of course), so if anyone else from our family is signed up over
there, I'll be glad to be your "cooking buddy" if you'll just request it.
Please mention Nancy when you do - it will be fun to see how many of us
are over there!
Chicken Salad
1 large chicken breast, cooked, cooled, and shredded
2/3 cup coarsely chopped almonds
3 green onions, chopped
1 tablespoon white sugar
2 tablespoons sesame seeds
2 (3 ounce) packages Oriental flavor ramen noodles, crushed
1/2 medium head cabbage, shredded
1/2 cup vegetable oil
3 tablespoons distilled white vinegar
salt and pepper to taste
In a very large bowl, combine chicken, nuts, onion, sugar, sesame seeds,
noodles, one flavor packet from the noodles (discard or use remaining
packet in something else), and cabbage. In small bowl combine oil, salt,
pepper and vinegar. Pour oil mixture over noodle mixture. Stir thoroughly.
Let stand in refrigerator at least 6 hours. Stir before serving. The
easiest way to crush the noodles is with your hands while they're still in
the package. Feel free to throw in a second chicken breast if you like
lots of chicken.
Sue (Cooky) in Indiana
Nancy I copied a recipe for Chicken Salad like Abby's Chicken Salad
and I can't find it. I was wondering if that person would post it again? I
was going to make it on 3/24 and I am still going to make it because I
remember some of the ingredient but not all.
Thank you Nancy. Everyone have a great day. Nancy and 4 legged associates
take care.
Susie Indy
COLA BAKED HAM
1/2 ham (5-6 lb.)
1 c. brown sugar
1-1/2 c. coca cola
1 c. crushed pineapple (optional)
Wash ham thoroughly. Rub fat side with brown sugar. Pour coca cola
over ham. Pour crushed pineapple over ham. Bake at 450 degrees for 3
hours. Makes 6 servings.
TD
