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

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Sweet & Sour Sauce
1/2 cup Apple or Grape Jelly
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 cup wine vinegar

In a saucepan, combine all ingredients and simmer five minutes, stirring constantly. Serve hot with roast beef, lamb, or pork chops. Makes about 1-1/4 cups. You can also use this sauce to dress hot, cooked cauliflower, beets, or carrots.

Tona in Bama

Re: ink on clothes
I've always just sprayed with hair spray, let set several minutes, then wash as usual. May have to repeat if ink is very saturated into fabric.
Carolyn from Edon, Oh

For Boots in VA regarding storing iced cakes in freezer - before freezing the cake put a thin layer of icing on the cake - thaw it before putting the next layer of icing on and it won't crack away. A serrated knife blade is the best way to cut nice slices of cake. Just cut straight down through the layers - don't see-saw back and forth.
Millie in MO

Hi Nancy, Siggy, Ditto, and all you wonderful cooks. This if the diabetic recipe for Dee in S Illinois I promised to send you.

Diabetic Cake
2 cups water
2 cups seedless raisins
1 cup unsweetened applesauce
2 eggs
2 tsp. liquid sweetener
3/4 cup cooking oil
2 cups flour
1/2 tsp. baking soda
1&1/4 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla

Cook raisins in water until water is gone. Add applesauce, eggs, sweetener, and oil. Mix well. Blend together and add raisin mixture (add soda, flour, cinnamon, nutmeg together), add to raisin mixture, add vanilla). Bake in greased loaf pan at 350º for 45 minutes or until done. Test with toothpick. cool.

I didn't have liquid sweetener so I used 1 to 2 packs of sweet-in-low. I am not fond of spices
so I used less.
C.J. in NE Arkansas

This is the one that I have made, eaten and love...very similar to the one served at Elias Bros, Shoney's, Big Boy, whatever it is in your neighborhood. Eat and enjoy

Cabbage Soup
Serves 4-6

2 cans of beef broth
1/2 medium head cabbage, chopped
3-4 carrots - cleaned and sliced diagonally
2 white onions, chopped
1 green pepper, chopped
1/2 cup chopped celery
3 1/2 cups water
1 large can diced tomatoes, juice and all.
1 garlic clove, chopped (1 large or 2 small)
3 dashes Tabasco sauce if desired
2 to 3 beef bouillon cubes, to taste

In large kettle place beef broth, beef bouillon cubes, chopped cabbage, carrots, onion, pepper, celery, and water. Bring to a boil, turn down to simmer. Add garlic, Tabasco (if desired) cook, covered, until all ingredients are tender, about 1 1/2 hours. Add chopped tomatoes and juice, simmering until hot (add more water if needed).
Luanne

Thanks for the Fig Newton recipes. I haven't tried it yet. I really was looking for a recipe that I could use my fig preserves. I think I probably will try and change the recipe and see how it comes out. The dough is what I really was looking for. I didn't know what kind was used. Again I will just have to experiment, Ha! Betty T, Ga.

Hello from Theolinda F.in Indiana! I would like some fruit salad recipes if you have any good original ones handy.I tried the grape salad and am hooked for life!! Thanks in advance.

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To Janice in Pennsylvania regarding frozen Zucchini.
I have frozen shredded zucchini for many years as it is wonderful to have in the winter for my pineapple zucchini muffins (or loaf).

Thaw your baggie of zucchini, but DO NOT drain the liquid.
I know some people who did drain it and their baking turned out dry.
I also measured out my zucchini according to how much I needed for each recipe. It was so much easier when it came time to use it.
Hope this helps.
Wendy, Vancouver Island, Canada

In the 8/3 newsletter, Byron Tindle of Bessemer AL responded to Linda in Iowa regarding his recipe for [apple] fritters that are made using buttery biscuits. The soft drink Byron mentioned is manufactured by Coca-Cola®, and it is called Mello Yello®.

Also in the 8/3 edition, I mentioned "sucanat". This sweetener has a chewy texture, so it's ideal for cookies.

Angela, N. Ala.

Hi Nancy and furry friends. I am wondering if you con freeze raw meatloaf? Also I remember reading a request for pudding shots, was there a response to this request I missed it. Thanks for the very informative newsletter. I have passed your website on to several friends and coworkers they enjoy it also. Keep up the good work.
Lori in NE

Just a quick note. I want to recommend considering the
Prepared Pantry people as a place you all do business with.
I recently had reason to find out just how wonderful they are, and how they care for their customers. It was a great experience. (they even emailed replies back to me within just a few minutes of my emailing them.
Now, that is great in itself in this day and age) I believe they are seriously trying to build up their business and have a good reputation, and with me they are tops.

Thank you, Nancy, for all you do for us all with this newsletter. And the same to your 2 wonderful helpmates. The stories about them are so great. Makes me feel like they are right here with me. LOL
Kim in Streetman TX

Hi Nancy and your furry friends. I need your readers help. I am looking for a blackberry pie recipe. I would appreciate anyone's help. Thanks in advanced. Keep up the good work.
Joyce from PA

Butter Cookie Dough Cobbler--Peach

Dough
1/2 cup all purpose flour
1/4 teaspoon baking powder
pinch salt
8 tablespoon unsalted butter; softened
1/2 cup sugar
1/2 large egg; or one yolk
1/4 teaspoon vanilla extract

Fruit Filling
1 3/4 lbs peaches; peeled, pitted & sliced t
2 teaspoon corn starch
1/3-1/2 cup sugar
1 teaspoon vanilla extract; optional
pinch cloves; optional

Dough
Mix flour, baking powder and salt in small bowl and set aside
Beat butter and sugar until well blended.
Beat in egg and vanilla.
Add flour mixture; stir until just combined.

Fruit Filling
Toss to coat peaches, cornstarch, sugar, and any optional ingredient.

Drop dough onto prepared fruit by heaping tablespoons.

Bake @ 375 for 45-55 minutes.

This recipe is for a 8" square or 9" round baking pan. May easily be
doubled for a 13x9 inch pan.
Dixie

Fried Green Tomatoes
3 slices of bacon
4 medium green tomatoes
1 cup fine ground cornmeal
salt and pepper to taste
1/2 cup milk

Fry the bacon in heavy skillet. Transfer it to absorbant paper. Cut each tomato into 1/2" thick slices. Put sliced tomatoes on absorbant paper. Mix together the cornmeal, salt and pepper. Dip tomato slices into a small bowl of milk remove and coat with your cornmeal mixture. Fry tomatoes in the bacon fat over medium heat until the cornmeal browns, about 1 1/2 minutes on each side. Can be served over rice or pasta and smothered with a cream sauce and shrimp.
SM

For Phyllis Knipp and the other lady asking about cherry dumplings:
Linda L

CHERRY DUMPLINGS
1 (#2) can red sour pitted cherries
3/4 c. sugar
Dumpling batter

Put undrained cherries and sugar in heavy pan. Bring to a boil. Drop dumpling batter into boiling fruit form a tablespoon to make 4-6 dumplings. Cover and cook gently for 20 minutes.

DUMPLING BATTER:
1 c. sifted cake flour
1/4 c. sugar
1 tsp. baking powder
1/4 tsp. salt
Grated rind of 1 orange
1/3 c. milk
2 tsp. melted butter

Sift dry ingredients into bowl. Add additional ingredients mixing quickly and lightly until blended. Do not mix smooth.
Source: www.cooks.com

Betty T.. wanted to make biscuits for her husband, Just a sweet heart she is BUT you can get frozen Pillsbury frozen biscuits. Much easier and no goofs.. The best thing I ever found. As I used to always make my own... I learned this and I"LL never go back to making biscuits.. Try it ZI know you will like it......
Enjoy,Rose in Fl

Good morning Nancy. This is for Betty T. who is looking for a good biscuit recipe. I don't have one but do buy Mary B's Buttermilk frozen biscuits in the frozen bread section at Wal-Mart. You can cook as many as you want, and they are wonderful biscuits.
Connie in TX

Hi Nancy, hope you have had a quiet weekend and have been able to enjoy the sunshine.  Today we ate lunch at Luby's Cafeteria-a Texas establishment.  I had some cheesecake that was wonderful, and I just wondered if anyone had bought their anniversary cookbook and could find this recipe for me.  It was a pumpkin swirl cheesecake.  The crust was either gingersnaps or graham cracker with ginger.  The filling was a layer of pumpkin cheesecake and then a vanilla and I think they were swirled together.  It was topped with toasted pecans and some caramel syrup.  It was delicious and I am hoping someone might have that cookbook and can send in the recipe.  Thanks in advance.  Connie in TX

Dear Nancy have you come across a recipe for a cake which you add turtle candies to batter and then on top of cake. I had a recipe for it and bought the candy over the holiday and I cannot find that recipe.....

I have been crazy looking for it I think I gave to some one to copy and never got it back....

If you do come across one could you e-mail it to me I would so appreciate it I would rather make the cake than have to eat two bags of turtle candy!!!
Thanks a million, Louise

(Message sent in August)
Hi Nancy and all in Nancyland,
I wanted to thank Marian in Hot and Humid North Dakota, Dedicated Reader & Barb in San Diego for the info on cake mixes without pudding. I have been walking right past the store brand for so long and not even looking at them. I will now!! I use to use Jiffy brand mixes all the time, don't know why I stopped. Maybe it was the pudding in the cake mixes!! LOL. I will check tomorrow during my weekly shopping trip to see the Duncan Hines cake mixes. I also like those.

I'm really feeling sorry for all the people back east. Our hot and humid weather is traveling very fast and hitting them hard. Please keep hydrated & as cool as possible. We here in S. Cal. know what you are going through.

Again as usual Nancy, thank you for all your hard work and thoughtfulness in getting this newsletter out. Hugs for you Nancy and keep well. Pats for the cats. Betty in cooling down Whittier. (for now)

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