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Hi Nancy and everyone.
Here are a couple of cookie recipes that I make. (And it is not a mistake
- there really is no flour in either of these cookies!! They are great for
anyone on a gluten free diet.)
PECAN COOKIES
2 c. pecans
1 c. packed brown sugar
1/8 tsp. salt
1 egg white
1 tsp. vanilla extract
Pecan Halves
Place half the pecans in food processor bowl and pulse until finely
ground; transfer to med. size mixing bowl. Repeat with rest of nuts. Add
brown sugar, salt, egg white and vanilla. Mix well. Form dough into marble
size balls; place well apart on parchment covered cookie sheet. (About 12
cookies/sheet). Firmly press pecan half into each. Bake 8-9 minutes at
350°. Let cookies remain on cookie sheet 3 minutes. Cool on
wire rack. Makes 36 or more cookies if you make them the right size.
ALMOND MACAROONS
2 c. blanched almonds
3/4 c. sugar
2 tsp. almond extract
2 egg whites, at room temperature
In covered blender container, blend almonds half at a time until finely
ground. Line cookie sheet with heavy-duty foil (or parchment paper). In
medium bowl, combine all ingredients until well mixed and stiff. Drop in
1-inch mounds, 1 inch apart on sheet. Bake 20 minutes at 350° or until
firm at edges but soft in center and golden. Remove from oven and lift
foil with macaroons to wire rack to cool. When cool, peel off foil. Store
in tightly covered container. Makes 3 dozen.
Here is another recipe that everyone always enjoys. The women on Mom's
side of the family always get together before Christmas. We have a gift
exchange and everyone brings goodies to share for lunch. I have one cousin
that is disappointed if I don't make these!
KOOKIE COOKIES
1 – 10 1/2 oz. pkg. corn chips
1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
Spread chips on greased 15 x 10 x 1 baking pan. Over medium heat, bring
corn syrup and sugar to a boil. Boil 1 minute. Remove from heat and stir
in peanut butter until smooth. Pour over corn chips. Cool. Break or cut in
to pieces.
I think is it kind of fun to know a little about those sending all the
good recipes. I will be 53 the end of this month. I am single and live in
Sioux Falls, SD. I have one sister that lives in Geneva, NY. She is
married and has four grown boys. Both of my parents are still living.
They live just a short distance from me. They are in their 80's and
celebrated their 60th wedding anniversary in May. You may have noticed
that a lot of my recipes are gluten free and dairy free. That is because
my mom has celiac disease and is on a gluten free and dairy free diet. I
am always looking for easy recipes that do not have strange ingredients
in them that I can make for her.
Terese in South Dakota
In the newsletter a day or so ago Joyce in KY asked for a recipe for Veggie
Pizza. This appeared in our Church cookbook in 1997 and I have used it many
times and never have any leftovers. Enjoy !!!
Nell in VA
VEGGIE PIZZA
Crust:
2 cans refrigerated crescent rolls (8 oz.each)
1 egg, lightly beaten
Unroll dough, place on 10x 13 inch cookie sheet. Pinch perforations together.
Press with hand to cover entire cookie sheet. Brush with beaten egg. Bake at 375
deg. for 11-13 minutes. Cool completely.
Filling:
1 cup Miracle Whip salad dressing
2 8-oz. pkgs. cream cheese, softened
1 envelope Hidden Valley Ranch Dressing (dry)
Combine all together until smooth. Spread over cooled crust.
Topping:
1/2 cup chopped onion
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1/2 cup chopped green, red, or yellow peppers (may be mixed)
1/2 cup chopped tomato
1/2 cup chopped mushrooms, fresh or canned
3/4 cup shredded cheddar cheese
Sprinkle chopped vegetables over the cream cheese mixture, using the mushrooms
and cheese last. Chill at least 2 hours. Cut into 2-inch squares with pizza
cutter.
Additional toppings which may be substituted for any item listed above include:
green olives, black olives, crumbled bacon, or capers.
SORRY THIS IS THE RIGHT RECIPE JUST AT THE BOTTOM
MEANT LET COOL NOT LET COOK
CAROLINE MO
Mock
Turtle Candy
Now the amount of each ingredients depends on how many you want to make
small pretzels the looks like there arms are crossed
Rollo candy pieces
whole pecan pieces
Now grease a cookie sheet place how many pretzels you want side by side on the
cookie sheet and set a Rollo candy on top place in a 350 oven for about 5 mins
just till candy gets soft take out of oven and place a pecan piece on top of
each and press down till candy covers the pretzels. Let
cook. SORRY MEANT LET COOL These go so fast
Caroline MO
My golly, Nancy, you have certainly opened a can of
worms here; fortunately most members like their ages known.
Dottie in NJ. Here is a recipe I got just from
Epicurious the other day. It is so
extremely similar to a recipe I have devised over the span of some-30 years for
making fantastic starter gravy ahead of Turkey Day. The only differences are
that I grind up some of the vegetables (not the carrots), a little Bell's
Seasoning and some of the turkey meat and use purchased 14.5 can(s) of College
Inn turkey stock (only available in November) and lightly brown the flour for
the gravy for extra flavor. I'm sure you will LOVE this version; my family
simply cannot get enough of this type of gravy:
Turkey Stock-_: If using 6 lb. turkey wings, halve at joints with a cleaver or
large knife, then crack wing bones in several places with back of cleaver or
knife. (Do not crack bones if using other parts.) Pat turkey dry. Put oven rack
in lowest position of oven and preheat oven to 500°F. Roast turkey parts, skin
sides down, in dry roasting pan, turning over once, until browned well, about 45
minutes.
Transfer to an 8- to 10-quart stockpot with tongs,
reserving fat in roasting pan. Add 3 medium halved but unpeeled onions (cut
sides down), 3 ribs of celery, cut in several pieces, and 3 quartered carrots to
fat in pan and roast, stirring halfway through roasting, until golden, about 20
minutes total. Add vegetables to turkey in stockpot. Straddle pan across 2
burners, then add 2 c water and deglaze by boiling, stirring and scraping up
brown bits, 1 minute. Add deglazing liquid to turkey and vegetables in stockpot,
then add 6 fresh stems (without leaves) of parsley, 1/2 California bay leaf, 10
black peppercorns, 1 1/2 t salt, and remaining 4-1/2 quarts water. Reduce heat
and gently simmer, partially covered, 3 hours. Pour stock through a large
fine-mesh sieve into a large bowl, discarding solids. Measure stock: If there is
more than 13 cups, boil in cleaned pot until reduced to 13 cups. If there is
less, add enough water to bring total to 13 cups. If using immediately, let
stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If
not, cool completely, uncovered, then chill, covered, before skimming fat (it
will be easier to remove when cool or cold). Cooks' note: Stock can be chilled
in an airtight container 1 week or frozen 3 months.
Source: Epicurious
Also, for the chipotle and raspberry cookbook, here is an interesting one I just
bought
ingredients for at the store today:
Raspberry Chipotle Chicken Wings
Peggy Trowbridge for 8 to 10 servings
Place 5 lb. large chicken wings in a large stockpot along with 1 3/4 c chicken
broth, 1/2 c chopped onion, 1/2 c chopped celery, 4 large, quartered cloves of
garlic, 2 t dry rubbed sage, 2 t dried thyme, and 1/2 bay leaf. Add water to
just barely cover contents. Cover with a lid and bring to a boil. Reduce heat to
medium-low and simmer for 15 minutes. Stir and skim off any foam midway through
cooking. Remove cover and let cool at least 10 minutes. While chicken wings are
cooking, make the sauce. Heat a heavy saucepan over medium-high heat. Add 2 T
butter and 1/2 medium, minced sweet onion. Reduce heat to medium and sauté until
onions are soft and translucent. Add 3 minced cloves of garlic and 2 t canned
chipotle chiles, chopped. Stir-fry 2 minutes. Deglaze pan with 1/4 c balsamic
vinegar, scraping up any browned bits from the
bottom into the sauce. Add 1/2 c seedless raspberry jam and kosher salt. Stir
until smooth. Let cool until chicken wings are done. Strain wings
(discard wing tips, if any) and retain strained stock for other purposes. Toss
chicken wings with raspberry chipotle sauce. (May refrigerate for one day at
this point.) Position baking rack in the highest position. Preheat
oven to 450. Line a 15 x 10-inch baking pan with non-stick foil. Arrange chicken
wings fattest-side up on prepared baking pan. Sprinkle lightly with kosher salt.
Bake 25 minutes (30 to 40 minutes if refrigerated) in preheated oven until
lightly browned. Serve hot.
61-year-old Legal Secretary Hudson Valley Kathleen.
Just thought I would get in with the others, I'm Sue
Brown from North Carolina and I will be 59 in a few months and I love this web
site. I copy so many of the recipes and I love trying all that I copy. If anyone
has a good layer black walnut cake recipe, I would
really love to get it. Thanks again for each person that loves this web site and
for Nancy for all the hard work.
Sue from North Carolina
For Debi in North Carolina in the
Nov. 10th
newsletter, This is my families favorite dressing and it is cooked in a crock
pot. All I add is the following ingredients but I am sure you could
add a little sage to it.
Melinda in Chattanooga
Crockpot Cornbread Dressing
1/2 C. butter or margarine (1 stick)
1 C. finely chopped onion
1 C. finely chopped celery
1/4 C. minced parsley
1 1/2 to 2 tsp. poultry seasoning
1/2 tsp. salt
1/8 tsp. pepper
6 C. crumbled cornbread
2 eggs well beaten
1-1/2 C. chicken broth
Melt butter in skillet. Add onion and celery and sauté until tender. Combine
seasonings and sprinkle over cornbread. Add eggs, broth and onion mixture. If
you like a moist dressing more broth may be used. Spoon mixture into crock pot,
cover and set on high for 1 hour then reduce heat to low and cook for 2 hours.
Good Evening Nancy, I just finished the Friday
newsletter and copied several recipes, as usual. I will need to live longer than
Abraham to use all the recipes I have collected from this newsletter. Thanks for
all that you do to see that we have a place to share.
I am responding to Carole w/and "E" in Calgary who
wanted a dressing for a Broccoli Salad that was creamy like coleslaw dressing
and contained vinegar.
Broccoli Salad Dressing
Here is how I make mine and it is very good.
1cup Mayonnaise (not Miracle Whip)
1/2 cup granulated suga
1 TBSP cider vinegar.
I combine this using a whisk and allow it to sit in the refrigerator (stirring
occasionally) till sugar dissolves, then pour over salad ingredients and mix
well. When I make Broccoli Salad I use 2 heads of Broccoli cut into medium sized
pieces, 3/4 cup sunflower seeds, 1 cup raisins, 8 slices very crisp bacon,
crumbled, 1 small purple onion, chopped fine and the dressing above. This makes
a truly great salad and my menfolk especially love it.
For Doris in Oklahoma City, I am 68 and, like you,
feel 18 inside. Lordy, what happened to the body while I wasn't paying
attention. L.O.L.
Thanks for letting me ramble, Nancy.
Goodnight to all- Barbara in Corsicana, Texas
Hello to all,
I know this is late, and won't be much help till next year, but I wanted to tell
about my experiences with the jam made with green tomatoes from Roz in Indy.
Green Tomato Jam
I used 5 cups ground tomatoes and 5 cups sugar and a good tablespoon of lemon
juice. After boiling this for 20 minutes, I added 1 large box of sugar free
jello (it's what I had on hand). The first batch, I used cherry. The artificial
cherry flavor is different in a jam, but not bad. The second batch I used peach.
I added a little red and yellow food coloring to try to give it a more peachy
color. This one was really good. If you didn't know, you'd think it was real
peaches. And the texture is perfect.
It's nice to have a new use for those green tomatoes. Thanks!
Kathy in Damascus, OR
Hi Nancylanders! I am part of the
senior club here in Nancyland. I turned 69 last
July but who's counting?
Muriel in PA
This is for Billie in FL who in the 10 Nov Newsletter
requested a recipe for Mincemeat Cookies. This is a TNT recipe that I use every
year at holiday time and I've yet to find another recipe that beats this one.
This recipe comes from the wrapper of the 9 ounce box of NONE SUCH Condensed
Mincemeat.
Mr. Myron Drinkwater - Lake Forest, CA
PRIZE COOKIES
1 cup shortening (I use the Crisco baking bars)
1-1/2 cups sugar (granulated)
3 eggs
3 cups unsifted flour (all-purpose)
1 tsp baking soda
1/2 tsp salt
1 (9 oz) pkg None Such Condensed Mincemeat, crumbled
Preheat oven to 375°. In large mixer bowl, beat shortening and sugar until
fluffy. Add eggs, beat well. Sift together dry ingredients; gradually add to
shortening mixture. Mix well. Stir in crumbled mincemeat. Drop by rounded
teaspoonfuls, 2 inches apart, on greased baking sheets. Bake 8 to 10 minutes or
until lightly browned. Cool. Frost if desired.
Yield: Makes about 6-1/2 dozen.
Tip: For a more cake-like cookie, substitute 1 1/3 cups (one half 27 ounce jar)
None Such Ready-to-Use Mincemeat (Classic Original or Brandy & Rum) for the
condensed mincemeat.
Hi Nancy,Carole with an 'E' in Calgary in the
11/10
issue wanted the broccoli salad recipe. Here is the one I use got it from a
friend.
Brenda/Alabama
Broccoli Salad
4 heads Broccoli, cut into small pieces
1 cup chopped red onion, chopped
1 cup raisins
1 cup chopped toasted pecans
1 pound cooked bacon, crumbled
2 cups shredded sharp cheese
Dressing
1 cup mayo
3 Tablespoons sugar
3 Tablespoons vinegar
Mix sauce ingredients well. Mix other ingredients and toss well with dressing.
I have to add me two cents about the
grits subject. My family and I would just turn our
noses up to grits unless they had sugar and butter. Some people say with sugar
they are like cream of wheat but we don't think so. A very tasty breakfast or
any time really is instant grits with sugar and butter and buttered toast.
Umm.mmm good!!!
Melinda in Chattanooga
Thank you to Anna MO and Joan, Linden, NJ for their
baked oatmeal recipes
For Billie in FL:
Mincemeat-Oatmeal Cookies
3 cups quick-cooking oats
1-1/2 cups firmly packed brown sugar
1-1/2 cups unsifted flour
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
3 eggs, beaten
3 tbsp water
1 package (9 oz) condensed mincemeat, crumbled
Preheat oven to 350 degrees. In large bowl, stir together dry ingredients. Add
oil, eggs and water. Stir in mincemeat. Drop by rounded teaspoonfuls, 2" apart,
on well-greased cookie sheets. Bake 8-10 minutes or until lightly browned.
Immediately remove from baking sheets.
For Annee PA
Breakfast Dish
1 dozen eggs, slightly beaten
1/3 cup milk
3 tbsp chopped fresh chives
2 tbsp butter or margarine
1/2 cup shredded Monterey Jack cheese (2 oz)
In a large bowl, combine eggs, milk and 2 tbsp chives; mix well. Melt butter
over medium heat in a 10" skillet. Add egg mixture. Cook and stir until eggs
begin to set. Cook 1-2 minutes until eggs are set, stirring constantly. Spoon
into serving bowl. Top with remaining chives and cheese.
Serves eight.
Baked Omelet With Cheese
4 eggs
1/2 lb grated cheddar cheese
2 cups soft bread crumbs
3 cups milk
Salt
1 tbsp Worcestershire sauce
Beat eggs with fork until light. Add remaining ingredients. Pour into greased
1-1/2 quart casserole. Set casserole in a pan containing an inch of hot water.
Bake at 350 degrees until firm. Sprinkle with parsley just before serving.
Serves four.
For Dianne WI
Holiday Pumpkin Soup
1/2 cup chopped onion
1/4 cup chopped celery
1 clove garlic, minced
3 tbsp butter or margarine
4 cups chicken broth
1 can (16 oz) solid-packed pumpkin
1 cup milk
1/4 cup all-purpose flour
1/3 cup Sherry
1/2 tsp salt
Chopped fresh chives
Sauté onion, celery and garlic in butter in a Dutch oven until tender. Add
chicken broth and pumpkin, stirring until smooth. Bring to a boil. Reduce heat
and simmer 15 minutes, stirring occasionally. Combine milk and flour in a small
bowl with a wire whisk until well blended. Stir flour mixture into soup until
slightly thickened, stirring occasionally,. Remove from heat. Stir in Sherry and
salt. Garnish with chives. (Can freeze up to six weeks).
Cheeseburger Soup
1/2 lb lean ground beef
3/4 cup chopped onion
3/4 cup chopped carrot
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp margarine, divided
3 cups chicken broth
4 cups diced peeled potato (use southern-style hash browns if in a real hurry)
1/4 cup flour
1/2 lb American cheese, cubed
1-1/2 cups milk
3/4 tsp salt
1/4 tsp pepper
1/2 cup sour cream
In a 3-qt saucepan, brown meat; drain and set aside. In the same pan, sauté
onion, carrot, celery, basil and parsley in 1 tbsp margarine until vegetables
are tender, about 10 minutes. Add broth, potatoes and meat to pot; bring to a
boil. Reduce heat and simmer 10-12 minutes or until potatoes are tender.
Meanwhile, in a small saucepan, make white sauce by melting remaining margarine.
Add flour and milk; cook 2 minutes. Add cheese, salt and pepper; cook and stir
until cheese is melted (do not boil). Remove from heat and blend in sour cream.
Captain's Soup
1 lb lean ground beef
1 can (11 oz) V-8 juice
1 can (11 oz) tomato juice
1 can (10-3/4 oz) cream of celery soup, undiluted
1 can (10-3/4 oz) cream of mushroom soup, undiluted
1 package frozen mixed vegetables
Brown the beef. Add the soups and juices. Bring to a boil and add frozen
vegetables. Simmer 15-20 minutes. Soup can be frozen after cooking.
Serves four-five.
grannym IL (62)
Upcoming Holiday Greeting Cards
Has anyone tried the Turkey
baked with the seasonings and instructions for the Roast Sticky
Chicken--Rotisserie style, and I thought I would omit the salt, as I am going to
put it in the Brine the night before.
V in OK
For PeggyNELA, 11/10/06 newsletter.
Hi all in Nancyland from snowy Wisconsin LOL.
Just wanted to thank Susan Schulte of Iowa for her recipe for
Susan's Super Oatmeal Cookies.
Made a batch and we were eating them right out of the oven they are soooo
good!!! I think it's great that so many of us so called Senior citizens still
bake and cook. It's really too bad when someone has a great recipe and refuses
to share it - hey when they are gone so is the recipe. My mother-in-law makes
great garlic/dill pickles but won't show anyone how she makes them. Would
appreciate it if any Nancylanders have a TAT recipe to share.
Dianne in Wisconsin (7 inches of snow Thursday nite)
Hi Nancy this is for Dianne/Wisconsin who wanted some
easy soup recipes. In 11/10 issue. I got this from a friend at work. I cut every
thing in 1/3 and was just enough for one.
Brenda/Alabama
This taste like a loaded baked potato!
Tasty Potato Cheese Soup
Prep time 10 min.
Servings 6
3(103/4oz) cans condensed cream of potato soup
2(12oz) cans evaporated milk
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
6 slices cooked bacon or real bits in jar
In large saucepan combine all except bacon. Heat until thoroughly heated
through. Serve with bacon on top.
This is for Penny West Virginia who asked for a
Mounds Bar recipe in the Thursday Nov. 9 newsletter.
Homemade Mounds Bars
1-1/2 cups light corn syrup
14 ounces coconut
12 ounces chocolate chips
3/4 canning wax bar
Boil syrup for 1 minute. Add coconut and stir. Let
sit for 2 hours.
Wet hands and form into balls or small bars. Freeze. Then melt chocolate chips
and wax together and dip coconut balls into mixture. Place on greased cookie
sheet.
This is for Lori R. who wanted a taco seasoning mix in the November 10th
newsletter. This is TNT.
Taco Seasoning Blend
3 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground red pepper
Combine all ingredients. Store mixture in an airtight container up to 1 month.
Use with beef
or chicken.
Yield 1/3 cup
For Kathy in Fl. who was looking for Cream Puff recipe in the November 10th
newsletter. This is TNT
Cream Puffs
1/2 Cup Butter
1 Cup Water
1 Cup Flour
4 Egg
1/4 Teaspoon Salt
Bring butter and water to a boil; Add flour and salt, stirring until a smooth
paste. Remove from heat. Add eggs one at a time beating well after each. Drop by
spoonfuls on greased cookie sheet or put in muffin tins. Fill with pudding or
fruit of choice and top with Whipped Cream.
I just turned 61 in October and have collected recipe books for years, can
hardly wait for this newsletter to come out .
Sandy in ND
Hi Nancy and all. Dianne/Wisconsin in 11/10 letter
wanted easy soup recipes. Here is one I made this week and couldn't be easier or
tastier! I got this from a lady at work.
Brenda/Alabama
Tortilla Soup
Prep time 10min. 6 servings
1(101/2 oz) condensed chicken soup with rice, undiluted
1 1/2 cups water
1 cup salsa
1 cup canned pinto beans, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn, unthawed
1 cup frozen or canned chicken (I used the pkg)
1 teaspoon ground cumin
Mix all together in a heavy sauce pan and cook until heated through. Serve with
sour cream, shredded cheese and crushed tortilla chips.
The bourbon pecan cake looks delicious, but wonder if
I can substitute something else for the candied cherries.
My family does not like the candied fruit. My husband makes a fruit cake using
all home made preserves and jellies and is cooked in the pressure cooker. He
makes seventeen to twenty a year. A lot of work, but so most and good. Also, on
the bourbon cake, can it be baked in a brundt or tube pan? Some one ask about a
machine that we seniors, (I am 78) can use) I have a spinal injury and my legs
started swelling from lack of use, and I bought a CHI machine. It is small, less
than 10 lbs. You put it on the floor, but you legs up in the stirrups, turn it
on, and it moves your body like a fish swims. It gives you oxygen and helps with
weight loss as well. Ten minutes on the machine, is equal to four miles of
walking. I use my machine at least three times a week. The machine is expensive
(I paid $480.00 five yrs. ago.) It is put out by a company in China The HSIN
Company site is:
www.hteusa.com I have a friend who sells
them if you are interested.
Betty T. Ga.
I just wanted to let all of you know that I tried the
sour cream, buttermilk roll mix from the Prepared Pantry and they are to die
for. I have never in my life ordered a mix as I always make things from scratch
but I definitely will be buying
roll mixes again. I'm baking them for
Thanksgiving dinner at my daughter's house. I baked them for my husband last
week when he went elk hunting with his buddies, along with a big pot of stew,
and they were a big
hit!!
Donna (70) in Colorado
I would like to ask
Dennis a question. I love very
thin ginger cookies but can't get them to the cookie sheet with out them getting
messed up. Do you have a great tip that will help? Thanks in advance and as
always THANK YOU to our great Nancy. I am 72 and hate to admit it but the old
gal in the mirror won't let me forget it. LOL
Jean Cecil-WirtzVA/Zephyrhills FL
Me again. For Dianne in Wisconsin:
JIFFY SPIFFY CREAM OF PORTOBELLO*
1 1/2 T. plain olive or canola oil
8 oz. sliced mushrooms (*can be button instead if you like)
1 can Golden Mushroom Soup from Campbell's
1 c. water
1 1/2 T. flour (opt. if you like the thicker soup)
1 heaping tsp. minced garlic
1 c. heavy cream
Heat the oil as you chop the 'shrooms into about a 3 qt. pot. Saute' them on
Medium High till tender, about 3-4 minutes. Stir in the soup and reduce heat to
Medium. Add water; if you like soup thick, wisk the flour into the water before
adding it. Stir in the garlic and cook till the soup is a bit thicker, then stir
in cream. Simmer till good and hot but don't boil, 5 - 10 minutes. Good with
crackers and a salad or sandwich too,or over baked potatoes.
This is a clone of a great soup served at the Charley Horse Restaurant in Ormond
Beach a few years back. When they took it off the menu we had to improvise !
Marilyn in FL
Good morning everyone! This request was in the 11/10
letter.
For Lori R., from an older newsletter: Marilyn in FL.....p.s. happy dipping,
Carole with an e !
Hi Melissa in SD, I recently found a taco mix recipe
that has no MSG. I hope this is what you’re lookin’ for. I skip the garlic
powder and use fresh because my family prefers it, and you can always add more
heat by increasing the cayenne/paprika.
Taco Seasoning Mix = 1 store bought packet
Copycat/Clone Recipe
2 tsp. chili powder
1 ½ tsp. salt
1 tsp. garlic powder
1 tsp. cornstarch (thickener)
1 tsp. cumin
1/2 - 1 tsp. cayenne pepper or hot paprika (not sweet type)
Add above to 1 lb. browned ground beef with small amount of water, or tomato
sauce and
dash of sugar. Cook until thickened.
FL Jill
Hello Nancy. This is for Dorothy in Il., looking for
a crustless quiche. My former
daughter-in-law (I hate the term "ex") gave me this recipe because my grand
daughters
loved it and they wanted me to make it for them. It is very good and easy.
Ruthann's Quiche
Preheat oven to 350°
10 eggs
1/2 cup milk
2/3 cup flour
Beat togther above ingredients.
1 cup cheese (I used grated colby/jack)
Add to egg mixture.
Bake in a large casserole dish, (I used my oval Pyrex) for 50 minutes. This fed
four of us
very comfortably for dinner with toast and fresh fuit on the side,
From 59-1/2 year old Linda
I am a sr 68 yrs old. I have tried the white
frosting with white chips and added coconut and slivered
almonds. OH MY GOSH!! Better than my favorite Sees candy. I am looking
for a recipe my aunt used to make about 40+ years ago. I believe it was an "ice
box" cookie -- white with flaked coconut in it and when sliced thin and baked it
was like toasted coconut in the cookie. Have tried every recipe similar thru the
years but none quite the same.
Thank you and I love this as much as everyone.
Maryann MN
Hi Nancy,
Just to throw my hat into the ring of revealing our senior
age. I am 68, with birthday coming up in April. I, too, enjoy getting all
the recipes and know that I will never be able to try all the recipes I have
saved. But I still enjoy seeing what everyone else is doing. A big Thanks to
you, Nancy, for all the work that goes into the daily newsletter. A Happy
Thanksgiving to everyone.
Oma in LA (Lower Alabama)
My mouth is watering just looking at all the candy
recipes! But I won't be making or eating any this year. Still trying to lose
some weight so I can fit into my dress for my daughter's wedding. But as I was
reading all the yummy recipes, I thought about my mom's lemon fudge recipe, and
decided to post it for everyone else. It is so good! Hope you try it, and eat
some for me!
Lemon Fudge
3 cups sugar
3/4 cup margarine or butter
2/3 cup evaporated milk
Mix in saucepan and bring to a boil on high heat. Reduce heat and boil for 5
minutes, stirring often.
Remove from heat and add 2 cups vanilla chips and stir until melted. Add one 7
oz. jar of marshmallow cream, 1 tsp. each lemon peel, lemon juice, and lemon
extract. Stir together and add 1 1/2 cups coconut. Spread into buttered 9x13 pan
and refrigerate. When cool, cut into squares and keep refrigerated.
Kathy Clark in SW Kansas
For: Dianne in Wisconsin, from Rose in Wi. You wanted
a soup recipe. This one is very simple and I am sure you will love it.
BEER-CHEESE SOUP
1 can Beer
1 can Campbells® Cheddar Cheese Soup
1 can Campbells® Nacho Cheese Soup
1/4 cup chopped onions
1/4 cup chopped celery
Pepper to taste
Cook onions & celery in small amount of the beer. When tender, add the rest of
the can of beer and the 2 cans of soup. Whisk well, and bring just to a boil.
Then simmer for 15 to 20 minutes.
I like to serve this in bread bowls. Pillsbury® makes a frozen French bread that
is like small round loaves. I use these. They are really nice for individual
bread bowls.
I am pushing 72 yrs. Of age really hard.
Rose in Wi
Nancy thanks for Thursday newsletter that you sent
out. I know that I am not the only person that misses the newsletter on
Thursday.
I would like to know if anyone else on this site as a child moved like I did. I
was born on Long Island; move to Atlanta, GA; Columbus, Ohio; Dayton, Ohio; Des
Moines, IA; and then back to Columbus, OH all by the time I was in 6Th grade. No
my Dad was not in the service but was a Field Rep for General Foods.
In the 11/8 newsletter
Donna in Colorado wanted to know if you had any seniors on this site. I saw in
the 11/10 newsletter that Sandy in Danvers Ma., Jean from Oklahoma, Bette
Indiana and more are seniors. I am also but I don't refer to myself as a senior
but that I am maturing person because I feel that I will never be old. My knee
has slowed me down some but I am still going all the time. This week my husband
was on one of his trips and I was home. I didn't want to go. In January I will
be 70 years young with grandchildren ranging in age from 6½ months the twins to
17 years old. Yes, as you can see we are busy. Our older daughter has 2 step
children both boys and they are older. Our younger daughter has 5 children with
2 girls 11 and 5 years old, and 3 boys 4 years old and the 6½ month old twin.
Then her husband has a 14 year old daughter and she
comes over on the week-ends. Surprising that all the children in the last family
get a long great. It took some time but they have finally arrived. His daughter
and our 11 years old granddaughter talk all the time and they call each other up
just to see how things are going like school and all that. Sorry Nancy I got off
the track or subject. That happens with us at our age.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
There were so many replies, requests and recipes that
there are 2 pages to the newsletter today. Even with two pages there was
not room for all the messages. More will be posted tomorrow.
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