Would you make the coffee or leave it as it appears in the original
form for the Mocha Punch Recipe? I make Mocha Punch and I use 2
cups of coffee (made) 2 cups of milk and then a 1/2 gallon of choc ice
cream. Since I don't like coffee or own a coffee maker, I usually purchase
a large cup from a local conv. store. I prefer the French vanilla, but any
flavor will do. If I need more liquid for the punch I use either more milk
or I make hot chocolate and pour in a cup or two. This tastes like a great
iced coffee that costs over $4 at Starbucks.
Carmody
Hi all,
The following was sent in for May 4th
newsletter. Seven Up Cake
I don't see a "filling" or where you "put batter on top". Did I miss
something??
Sue in Fl
Doris in Oklahoma-
A big Thank You for suggesting we help Nancy, after all she does for us. I
had thought to suggest it myself . I really want to help, but don't know a
thing about pay-pal (and my DH won't allow it anyways.)
Nancy, could we have your P.O. Box address so we could send a check or
Money order ? While we all appreciate you do this for the love of it, it
still would be nice to give you back a little something. If not needed for
the site, take yourself out or spend on the furbabies, or save to use in
the lean months.
Cheryl, Charlotte
Comment:
Thank you for the idea. I love doing the newsletter. It completes my day.
As I said before I do the newsletter for what I can give and not what I
can get.
Paypal address n_rogers@yahoo.com
n_rogers@yahoo.com
Nancy Rogers
Box 816
Canyon, Texas 79015
To Karen, IL (5/4/07) regarding the blue cleanser stain in your
bathroom. I would think your best bet is to call or write the company that
makes the blue cleanser and ask them what they recommend. If it was a
cleanser made for use in the commode it should NOT have left a stain and
they need to know it did. In the meantime, I would just start trying any
of the cleansers I use in the rest of the house, but be sure not to MIX
any as that can be
dangerous. Good Luck
Barbara in AL
Nancy: Regarding the Bun candy bars that have been mentioned twice in
the past couple days. I have been searching for years for them and last
week I went to a new - to me- site and lo and behold there they were for
sale!! I knew of the vanilla and maple flavored ones but discovered
there's a caramel one, too. Needless to say I'm very pleased. I'm
originally from Western Pennsylvania and was beginning to think the bars
might have been a regional item - Marilyn in Ohio sent the first comment
and Dee in SIL both mentioned them. The site I found them is
www.hometownfavorites.com -
they are listed under The Candy Store and I first found them in the 50's
favorites.
I, also, have noticed the watery mess in my potato salad recently - never
thought to look at the label on the Miracle Whip - we've thought it has
lost its "zing'. Thank you folks for clearing that up. Corinne, Murrieta,
CA
Thanks for the 7-up cake recipes. I will have to try them all.
They sound great. Thanks again. Rose in Texas
The 7-Up Cake recipe posted so far this month are in the
May 2007 Alphabetical Newsletter Index
For Diane in Longview, Washington. You mentioned using a cake mix and
diet soda for an egg and oil free cake.
Do you do this because you can enjoy some cake while on a fat free diet?
Sounds wonderful and I will surely try.
Iris in Va.
If anyone here has a Frigidaire Conventional/Convection
Oven.........HELP!
We purchased our house in a 55 and over community that had only been lived
in for 6 mos. and the former owner did not leave any kind of manual for
the oven. I have absolutely no idea how to properly use the thing. In
fact, it had never been used. I have called 800 numbers, gone to Lowes
where the appliance was purchased (they knew absolutely nothing about the
product even though they sell it). I have tried to download some
information from Frigidaire on the internet but because I don't have a PIN
#, it won't work!!! Does anyone have any suggestions. And as always, thank
you Nancy for all your hard work keeping this newsletter so exciting.
Iris in Va.
Annie's Homegrown - Natural & Organic Foods
To the many people, Connie, Margaret, Shirley, Genie, Judy, Jackie,
Rosie Billie and Vicki, and if I missed someone I'm sorry. Thanks so much
for the advice on removing the cigarette smoke smell from furniture and
other things. I have tried the Fabreeze, but the smell just comes back.
But I will check with our fire dept. and see what suggestions they have. I
knew I could count on
our Nancylander's for help.
Oh we are a good bunch aren't we! And with Nancy as our leader, how can we
fail.
Louisiana Lady
Top 100 Recipe Sites
For Susie in Indy- I have used the curl shampoo on my granddaughter who
has very straight hair. You have to let it soak in your hair while you
take a bath but it worked good on her. It did not curl her hair but when I
rolled her hair the curls stayed in longer. I think if you have curly hair
it would help the curls.
I was at Cracker Barrel to eat this week and they had a broccoli chicken
dish that was wonderful. I asked the waitress and she said it had a cheese
sauce with ritz crackers on top. Does anyone have this great recipe?
I just read that for extra fluffy and light French toast to add 1/2t.
baking powder to the milk and egg mix. Sounds easy.
Hope all are dry and safe out there. Due to heavy rain the big golf tour.
in Charlotte has been delayed here. It has turned back chilly again. Heat
back on. What crazy weather.
Bobbie in NC
Hi Nancy,
I’m so glad that you liked that pumpernickel bread so much. The discount
code, “nancyrye” is good for 25% off on
all the rye breads on this rye bread page, not just the pumpernickel.
That includes The Rye Lover’s Collection of four different rye breads.
This is great rye bread.
This discount code is
good through next week for 25% off on any of our rye breads which includes
the pumpernickel. It will work for all breads on this page. The discount
code is “nancyrye” all one word. They just enter it during
checkout in the box marked “discount code”.
Dennis Weaver,
The Prepared Pantry
Comment
I love using the bread machine mixes. Prepared Pantry great bread
mixes. It
smells like homemade and it looks like homemade. The only difference
for me is that I didn't have to go out and buy all the ingredients - they
came in a package.
Nancy
For Sandra from Oregon who is looking for rhubarb recipes here are a
few.
Rhubarb Berry Pudding
2 cups diced rhubarb
1 cup white sugar
4 cups water, divided
1 cup frozen mixed berries
2 tablespoons cornstarch
1 tablespoon white sugar
In a large saucepan, layer the rhubarb and 1 cup of sugar. Pour in 1/2 cup
of the water and bring to a boil. Simmer over low heat, stirring
occasionally, for 30 to 45 minutes, until rhubarb is tender. Smash the
rhubarb into smaller strands if you like.
Stir in the mixed berries. Mix cornstarch with a small amount of the
water, and pour the rest of the water in the pan. More or less water can
be used to achieve your desired thickness. Bring to a boil, then remove
from the heat. Wait for it to stop bubbling, then stir in the cornstarch
slowly. Return to a simmer until the cornstarch is no longer cloudy.
Remove from the heat, cool and serve. Sprinkle additional sugar over the
top to keep a skin from forming.
Prep time: 5 minutes
Cook time: 45 minutes
Ready in 50 minutes.
Serves 8
This can be served with whipped cream on top or vanilla ice cream on the
side.
Rhubarb Jam
5 cups rhubarb cut up
4 cups sugar
1/2 cup water
1 large package jello...your choice. Black rasberry or strawberry or
orange
Cook at a rolling boil for 10 minutes. Remove from heat. Stir in jello.
Put into jars. Cool. Place in freezer. Makes about 3 pints.
Peggy from Belleville Ontario Canada
We have a Mexican restaurant close by that is called Mexico. I had some
grilled shrimp there and it was the best I have ever eaten. I am not a big
fan of cilantro, but from what I could see, theirs was sliced so fine it
looked almost like a piece of thread.
When that was grilled, it did not have the strong taste of cilantro that I
don't like. I was wondering if anyone might have a marinade recipe like
that. I gives shrimp a whole new flavor.
Jean in NC
Nancy thank you for such a wonderful newsletter that we can debate the
pros's and con's of the different products and how we use them. To Boots,
don't remember what newsletter it was in, I have always made my potato
salad the day ahead with Miracle Whip mixing vinegar in with it. My
potatoes are always warm when I mix everything together including warm
eggs. Before I put the lid on the container I always put 2 to 3 paper
towels over the opening then I put the lid on. The next day when I am
ready to use the potato salad I remove the paper towels and wipe the lid
dry. That also might be the problem to your watery potato salad. Another
might be that the pickles need to be drained. I have never used pickles in
potato salad but I do know people that do and they don't have any problem.
I am sorry but I don't remember the person or what newsletter the person
that want Shrimp Salad. I have had this recipe for so long and have served
this so many times and people have liked it. The next one you can use
shrimp, lobster or crab meat.
Aunt Sara's Hot Crab and Shrimp Salad
1 lb. can crab
2 cans shrimp
1 pint Kraft mayonnaise
2 cups diced celery
1 green pepper
paprika
4 eggs, hard cooked and chopped
2 teaspoon Worcestershire sauce
slivered almonds, roasted
1 small can water chestnuts
1 teaspoon salt
1 medium onion, cut fine
Put all together. This can be prepared the night before. Grease Pyrex
dish. Fill with salad. Top with toasted buttered bread crumbs. Bake 30
minutes in a 400ºF oven. Serves about 10.
Mom's Shrimp or Seafood Salad
1¼ cup cooked shrimp, crab meat, lobster or a combination of the 3
1 cup thinly sliced celery
1/3 cup mayonnaise or salad dressing
1 tablespoons green onion, minced
¼ teaspoon salt
dash pepper
Combine seafood and celery in bowl. Mix mayonnaise, onion, salt and
pepper. Pour over seafood and celery, tossing, cover and chill at least 2
hours.
If I remember correctly a few months ago someone was looking for Chicken
Salad from Woolworth's. I was on the Internet few days ago and came across
this recipe for Chicken Salad from a Pharmacy and I thought that I would
post it. It sounds good and easy to make. It came from www.cooks.com.
Highland Park Pharmacy Chicken Salad Sandwiches
2 cups chopped simmered chicken
1/4 cup mayonnaise
1 hard cooked egg, chopped
3 tablespoon celery, chopped
1/4 teaspoon salt
1/8 teaspoon white pepper
12 thin or very thin slices whole heat or white bread, Pepperidge Farm is
perfectly sliced
butter, softened
Pimiento stuffed olives
Combine chopped chicken, mayonnaise, egg, celery, salt and pepper. Mix
well. Spread 1/3 cup chicken salad evenly on one side of the 6 slices of
bread. Place the remaining 6 bread slices over the chicken salad to make a
sandwich. Spread butter on outside of top slice of bread; invert sandwich
onto the hot sandwich maker, skillet or griddle. Cook until bread is
browned. Spread butter on the ungrilled side of bread; carefully turn
sandwiches and cook until bread is browned.
Secure sandwiches with olive skewered toothpicks; cut crosswise into 2
pieces. Serve hot. Makes 6 serves.
Everyone have a great day. Nancy and 4 legged associates take care and
stay save with the weather that is happening now. I do think of you when
the weather is bad out in the southwest.
Susie Indy
Hi Nancy! I have discovered the BEST beer batter recipe for fish! A
customer came through my line at the store I work at and told me about it,
after he tried for years to come up with a good one! You take 1 cup of
Shore Lunch breading, and 2 cups of Goldn Dipt breading, and
add flat beer to your liking. I made this last week, and me and my
significant other almost got sick from eating so much! This is the BEST
recipe I have ever had!
Lindsey in the U.P.
My watery potato salad.......
Thanks to all who answered my problem tater salad, I checked my miracle
whip and water is the First ingredient! Thanks to all. I never thought
it'd be my Miracle Whip. In my opinion, this is my last jar of MW.
Boots in Va.
Hey Nancy,
Thanks for the links. I actually looked at them better this morning &
clicked on the FoodSaver...watched the video & bought the upgraded one.
Plus, I have been wanting a Mason jar sealer, so I bought that too. I
thought the price was right, esp. w/ the extra stuff they include, like
shipping, some accessories, then added TAX! Oh well...
So, I suppose using such links adds revenue into keeping up the website?
--Debbie in GA
FoodSaver Uses and Tips
In Friday's newsletter, Tona in Bama put a recipe for Microwave Very
Easy Pralines. They sound great, but I have a question. It said to use
whipping cream in the recipe, could I use HEAVY whipping cream? I ask
because I have a container of Heavy Whipping Cream and I would love to
make the pralines within the next few days.
Everyone has raved about Tona in Bama's recipes, and this sounds like a
great recipe to start with!!!!!!!
One last question AGAIN for Tona in Bama: What does Tona stand for, or is
that your entire first name? I'm just really curious, that's all.
Karen T.
Hi Everyone!!
I am going to be a grandmother for the first time in June. Yes I am so
excited!! I have been looking for some kind of sign or banner for the
front yard to announce the arrival. I am sure I haven't looked in the
right places. Any good suggestions?
Keep up the good work, Nancy.
Sandie, Lincoln, NE
Nancy,
I would love to get some good recipes for scalded lettuce or kilt
lettuce. I have no ideal how to make this dish. Thanks.
Sue from North Carolina
I love getting your recipes everyday. I would love to have a recipe for
pepper jelly.
Thank You Linda
This is to Angie in Ohio.
After dinner, I made the iced Coffee from the recipe you sent in. I
like it a lot and more than likely will make it often this summer. I used
French press coffee (perfect) and fat free eagle brand type condensed milk
and 2 tb. chocolate syrup. Love it, love it. Thanks for my new summer
drink.
Barb in OKC
Hi Folks,
I need a little help from fellow dieters. After jumping on the scale and
seeing that I've gained back three of the 72 pounds I fought so hard to
lose, I'm really dieting in earnest to get rid of them before they turn
into more, and this brings to mind a question I've wondered about for
quite some time. Maybe some of you Weight Watchers members will know the
answer.
I often eat an 11 oz. can of mandarin oranges for a snack. The
label says that there are two 70-calorie, half-cup servings in the can,
for a total of 140 calories. Is this half cup serving measured with or
without the liquid in the can, or is it drained? I've always wondered if
those serving include the juice or just the drained fruit. I know that it
probably doesn't make a great difference in the case of the mandarin
oranges because they're packed in water but most fruits are packed in
syrup or juice and draining them makes a difference in the number of
calories in a half-cup serving.
Can any of you shed any light on this for me? Do you drain the fruit or
vegetable for a serving, or do you measure the liquid also?
Gail in LA
Hi, my first time to write. Have enjoyed your letters for years. I just
wanted to say in regards to freezing peppers, etc. One of my
favorite things to do in the summer when produce is plentiful I will buy
peppers, onions, celery, broccoli, cauliflower, or any vegetable to use in
a stir fry. Dice them all up and make my own stir fry in quart baggies. If
only peppers, onions and celery are the only thing available, I pack them
in pints and use them in meatloaves, stews, roasts, etc. I live 20 miles
from town and this really has been a life saver more than once. Also, if I
get my hands on tomatoes I will put them through the blender with the
onions, peppers and celery and have a basic start on homemade spaghetti
sauce in the winter. It is amazing how fresh it tastes.
Keep up the good work, we recipes hounds do appreciate all your work.
Shirley from the Ozarks.
Marie in Wisconsin was looking for recipes using Maple syrup. I use it
in my sweet potatoes. I'm not sure where I got this recipe . It may even
have been from Nancy's Kitchen. It was recent and I make them frequently
now.
Margo/Boston
Sweet Potatoes
2 - 3 sweet potatoes, peeled and cut into cubes
1 - 2 tablespoons maple syrup
dash of nutmeg
2 tablespoons of butter
bring water and potatoes to a boil and simmer for 20-25 minutes until
potatoes are soft when pricked with a fork. Drain and return potatoes to
pan, as you would regular mashed potatoes and add the rest of the
ingredients. Salt and pepper them to your taste
Chocolate Chip Cookie Pie
1-1/2 c. chocolate chip cookie crumbs
2-1/2 tbsp. butter
non stick cooking spray
FILLING:
1/4 c. butter
1/2 c. light corn syrup
3 beaten eggs
1/2 c. sugar
1/3 c. unsweetened cocoa
2 tsp. vanilla
Crumble cookies mix with butter and pat in pie pan. Spray with oil. Bake
in oven at 350 for 10 minutes.
Filling: Heat corn syrup, and butter until warm, remove from heat; then
add the remaining ingredients and beat well. Pour into cooled shell. Bake
30 minutes.
Tona in Bama
Nancy, here are three responses directed to questions in the
May 4 newsletter.
For Susie Indy who asked about Wash & Curl shampoo. Susie, I haven't
tried that but you might want to read the book, "Curly Girl" by Lorraine
Massey and Deborah Chiel. It's a great book and has excellent suggestions
on how to get your curly hair to do its thing and look better. Most hair
care products just aren't good for curly hair and this book will help you
learn which ones are.
To JoJo from Hilo, Hawaii, I'm a Type 2 and was diagnosed in 2000. I know
what you're going through! JoJo how often do you check your blood sugar?
Do you check it right before eating and 2 hours after taking the first
bite? Also, what kind of insulin do you take and when do you take it?
Remember that carbs are the biggest culprit in causing a sharp spike in
the blood sugar. It might be that you're
still consuming too many grams of carbs. Maybe if you share a typical
day's food and the insulin you take, some of us can help you figure out
what might be causing the high blood sugar. Then you can talk to your
physician about it and hopefully find a solution.
And for Darlene Thomas, I'm sorry your mother passed away. I still have
mine but my dad died last year and it's been a rough road. I found this
copycat recipe for the chicken soup you liked so much. It might not be
exact and I haven't tried it but let us know if it works out well.
Denise at www.cookschoice.com
(Home of the Better Baker Bowl Maker)
Carrabba's Mama Mandola's Siclian Chicken Soup Copycat/Clone
MAMA MANDOLA'S CHICKEN SOUP
(MINESTRA DI POLLO)
From Carrabba's
Makes 1-1/2 gallons
5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1(14-ounce) can imported Italian plum tomatoes
1(5-pound) hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quarts water
Salt and freshly ground black pepper
Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch
pieces. Chop tomatoes; reserve all juice.
Place vegetables, tomatoes with their juice, chicken pieces, parsley and
garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
Slowly bring soup to a boil over low heat. Skim off foam that rises to the
surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2
hours.
When soup is finished, remove chicken pieces with a slotted spoon. Let
cool.
Meanwhile, mash vegetables in the bottom of the pot with the back side of
a large cooking spoon or a potato masher.
When chicken has cooled enough to handle, remove skin and bones and
return meat to soup.
Notes: Soup is best served the day after it is made. Refrigerate and
remove fat that solidifies on the surface of the soup. Serve soup with
rice or small, stubby pasta such as pastina, tubetti or small elbow
macaroni. For better flavor, cook the rice or pasta in the soup when
reheating. Add freshly grated Parmesan or Romano cheese, if desired.
Lately, there have been many requests for low-fat, sugarfree foods.
Although I fortunately do not have diabetes or high cholesterol, for the
past two years, I have been collecting recipes for a more healthy diet
which I formed into a booklet for my friends.
I will submit one recipe at a time for those who may be interested. I
selected and tested many recipes from various sources which some of you
may like to obtain from amazon.com or other site. A few of these are: The
Sugar Solution, Harrar; The Mediterranean Diet, Cloutier; Fix It and
Forget It Diabetic Cookbook, Good; Mr. Food's Diabetic Dinners in a Dash;
George Stella's Livin' Low Carb and others.
Wild Wedges
2 (8 in.) fat free flour torillas ( I use whole wheat fat free)
1/3 c. shredded reduced fat Cheddar cheese ( I use veggie shreds)
1/3 c. chopped cooked white turkey or chicken
1 green onion, thinly sliced
2 T mild thick & chunky salsa
Heat large non stick skillet over med. heat. Spray 1 side of 1
tortilla w/ cooking spray. Place sprayed side down in skillet. Top w/
cheese, chicken, green onion & salsa. Place remaining tortilla over
mixture. spray that one w/ cooking spray. Cook 2-3 min. per side. Cut into
triangles.
Great light lunch.
Athena in DE
Hi Nancy, been meaning to write and tell you I love the alphabetical
listing you are doing. This is a great site and you do a great job! This
is for Lori R in 5/4 issue.
Brenda/Alabama
Corn Nuggets
Original recipe yield:
20 nuggets
1 (11 ounce) can creamed corn
1 (11 ounce) can whole kernel corn, with liquid
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
2 tablespoons milk
salt and pepper to taste
3 cups vegetable oil for deep frying
In a medium bowl, stir together the creamed corn and drained whole kernel
corn. Line a baking sheet with aluminum foil, and coat with vegetable oil
or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and
freeze until firm, about 3 hours.
Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep
skillet, or fill a deep-fryer with oil as directed by the manufacturer.
Mix together the cornmeal, flour, egg white, milk, salt and pepper in a
medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot
oil until golden brown. Remove to paper towels to drain.
Source www.allrecipes.com
The same or very similar recipe was sent in by Dee in the UK.
For Sandra from Oregon May 4 N'L
Here are a couple of Rhubarb recipes.
Bob in Adelaide South Australia
Rhubarb Apple & Strawberry Pie
Serves 6
1 lb rhubarb, chopped
1/2 cup super fine sugar
1 x 15 oz tin unsweetened pie apples
8 ozs strawberries, quartered
1 tsp vanilla extract
1½ cups wholemeal flour
1½ cups plain flour
2 Tbsps super fine sugar
1 tsp ground cinnamon
1 tsp baking powder
1/2 cup macadamia nut oil
1/2 cup cold water
One egg, beaten
1 Tbsp super fine sugar (for topping)
Combine rhubarb and sugar in a Casserole and microwave for 5 to 8 minutes
until just soft. Liquid should evaporate if necessary thicken with one to
two tsps of corn starch dissolved in water. Cool, then fold in the apple,
strawberries and vanilla.
To make the pastry
Combine flours, sugar, cinnamon and baking powder in a bowl.
Combine the oil and water then pour into the flour mixture.
Mix through lightly until a dough forms.
A little more water may sometimes be needed for the dough.
Allow to rest for about 30 minutes.
To assemble,
Divide the dough in half and roll out to fit the base of a small pie
plate. Spoon in the filling then top with the last layer of rolled pastry.
Seal the edges well and mark a few air holes in the centre of the pie
before baking. Glaze with a beaten egg and sprinkle with a little sugar if
desired. Place the pie in a preheated 350ºF oven and bake for 35 minutes
until golden. Serve warm with flavoured yoghurt or Ice-cream.
Rhubarb and Ginger Crumble
3 cups chopped rhubarb
1/4 cup water
1 Tbsp sugar
1/4 cup chopped crystallized ginger
1/4 cup margarine
1/4 cup bran
1/4 cup sugar
1/2 tsp ground ginger
1/2 cup wholemeal flour
Place rhubarb and water in an ovenproof dish. Sprinkle over the first
measure of sugar and the crystallized ginger. Blend the margarine, bran,
second measure of sugar, ground ginger and wholemeal flour together.
Sprinkle over the rhubarb.
Bake at 350°F for 25-30 minutes or until golden brown.
Serves 4.
All of you with watery potato salad, i have used this trick for ever,
add some instant mashed potato flakes. It absorbs all the liquid and will
not alter the taste
Some potato varities do have a higher water content.
Mimi California
Nancy and newsletter friends. I know this is a little late for this
year but I wish to have a recipe for Kentucky Derby pie, It is fabulous
,pecan pie with chocolate and cream added. The last time we enjoyed it was
in the state of Mississippi. Aloha and hugs to all
JW Hawaii
For Rose in Texas May 02 newsletter;
In my 1959 7up little cookbook it says: 7up cake
make a cake with contents of a package mix using 7-up instead of the
liquid in the recipe. Any flavor will do. You will be amazed at how light
and airy your cake is.
Judy Montana
In answer to JoJo in Hilo, on her high blood sugars that won’t
come down. Check out Dr. Bernstein’s diabetic diet plan, He has been a
diabetic since he was a child.
Wrote a book about how he has managed to maintain eyesight and all of his
limbs thru the years. I did a quick check and found him on ABOUT.COM
What ever you decide to do, please check with your doctor before you start
and during the time you are on any diet. I am a diabetic, and the doctor
was threatening me with insulin. I am on the a low carb diet, with a glass
of milk or tomato juice at bed time. Also take vitamins every day. After a
month I have cut back a little on my meds. Go for labs next week. Wish me
luck
Jamsatx
This is for Sandra in Oregon who requested rhubarb recipes in the
Friday, May 4th newsletter.
Beth in KC
Rhubarb Muffins
1-1/2 c. brown sugar
2/3 cup oil
1 egg
1 cup buttermilk
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
2-1/2 cups flour
1-1/2 cups diced rhubarb
1/2 cup chopped nuts
Combine ingredients in order. Fill 2/3 full, paper-lined muffin tins or
pour batter into 9x13 cake pan. Sprinkle with topping. Bake in preheated
400°F oven for 20 to 25 minutes.
Topping
1/2 c chopped nuts
1/3 c. sugar
1-1/2 tsp. flour
1 Tbsp. melted butter
Mix together; sprinkle over unbaked muffins. Makes 24 Muffins or 2 loaves.
Caramel Rhubarb & Dumplings
1-1/4 cups water
3/4 cup packed brown sugar
1/4 cup granulated sugar
4 Tbsp. cornstarch
3 Tbsp. butter
4 cups sliced rhubarb
1-1/4 cups flour
1/4 cup + 2 Tbsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. sea salt
1/4 cup butter, melted
1/3 cup milk
2 tsp. sugar
1/4 tsp. cinnamon
In a 2 quart microwave safe casserole combine water, brown sugar, 1/4 cup
sugar, cornstarch and butter. Add the sliced rhubarb. Cook, uncovered on
100% power for 7-9 min. or until thickened & bubbly, stirring after every
minute. Cover to keep warm. In medium mixing bowl combine flour, ¼ cup
sugar + 2 Tbsp. sugar, baking powder and salt. Add melted butter along
with the milk to the dry ingredients. Mix until blended. Drop batter by
rounded tablespoons into hot rhubarb mixture. Cover with waxed paper; cook
for 5-6 min. or until dumplings are done, giving the dish a half-turn
once. Stir together the 2 tsp. sugar & cinnamon; sprinkle over dumplings.
Serve warm.
Serves 8
Strawberry Rhubarb Crisp
2 cups sliced strawberries
3 cups chopped rhubarb
3/4 cup sugar
1/4 cup flour
1/4 cup butter
1/4 cup brown sugar
1/4 cup flour
1/2 cup quick cooking oats
Preheat oven to 400°. In a large bowl, combine strawberries, rhubarb,
sugar and 1/4 cup flour; mix well. Pour into 9x9-inch baking pan. In a
separate bowl, cream together butter and brown sugar; cut in flour and
oats. Sprinkle evenly over fruit.
Bake for 35 to 40 minutes. Let cool slightly before cutting into serving
squares.
Serves 9
Rhubarb Dump Cake
8 Servings
5 c Rhubarb diced
1 cups Sugar
1 package white cake mix
3 oz. Raspberry gelatin
3 cups Marshmallows -- miniature
2 Eggs
Water as needed for mix
Arrange rhubarb in bottom of 9x13” pan. Sprinkle with sugar and gelatin.
Cover with marshmallows. Prepare cake mix using 2 eggs and required amount
of water.
Spread batter over the mixture. Bake at 350ºF for 50-55 minutes. Serve
warm with whipped cream.
Microwave Rhubarb Chutney
1/3 cup chopped onion
1 clove garlic, minced
1/4 cup apple juice (for frozen rhubarb use only 2 T.)
2 cups cut up rhubarb
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon cardamom
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar
In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover
and Microwave until onions are crisp-tender, 2 to -2-1/2 minutes. Add rest
of ingredients and mix well. Cover and Microwave on High for 5 to 5-1/2
minutes.
Turtle Cake With Caramels ~~Not real Turtles :-)~~
1 German chocolate cake mix
4 oz. butter or margarine, softened
1-1/2 c. water
1/2 c. oil
1 can sweetened condensed milk
1 lb. bag caramels, unwrapped
1/2-1 c. chopped pecans
Turtle Cake Frosting:
4 oz. butter
3 Tbsp. cocoa
6 Tbsp. evaporated milk
1 box (1 lb.) powder sugar
1 tsp. vanilla
Combine & mix well cake mix, butter, water, oil & 1/2 can sweetened
condensed milk. Pour half of the batter into a greased & floured 13"X9"X2"
baking pan. Bake in a preheated 350 F. oven for 20-25 min. In a saucepan
over low heat, combine caramels and 1/2 can Eagle Brand Milk. Stir
mixture, heating until caramels are melted & mixture is smooth. Spread
over the baked cake layer. Sprinkle generously with chopped pecans. Cover
with remaining cake batter. Bake 25-30 min. longer. Frost with Turtle Cake
Frosting.
Turtle Cake Frosting:
Combine butter, cocoa, & evaporated milk in a sm. saucepan. Heat,
stirring, until butter is melted & mixture is well blended. Remove from
heat & add powder sugar & vanilla. Spread over cooled cake.
Tona in Bama
This is in reply to Karen from Il in the
May 4th newsletter requesting help on a blue stain she has in her
bathroom stool.
Wally World has a pumice stick called, Scouring Stick, that I have
used to remove blue rings, and other stains, from my bathroom stool. It is
safe and does not mark your toilet bowl.
Works for me..hope it works for Karen.
Sunshine in South Texas
Nancy, this is for JoJo from Hilo, Hawaii. Check with your doctor about
Byetta. In my opinion, it has changed my life.
Alis from Washington State
In response to Karen in Il. about her bathroom stool problem. Go to
Home Depot, or even Target in the foot care section and buy a pumice
stone. I use it all the time in the stool and it takes out all of the
rings around it. Give it a try.
Phyllis, Wa-AZ
Hi Nancy,
Just wanted to say I sure do enjoy your site. I look so forward to reading
it first thing in the am with my coffee; it helps me get my day going. I
do have a question, I am looking for an old weight watching recipe for
peanut butter pie. If anyone has this recipe I would be grateful to
have it again...I have lost mine!
I just love this family of wonderful cooks.
Diane in Longview, Washington
Nancy
Am writing again that ever Saturday’s, April 28th, Sunday’s the 29th, and
Monday the 30th newsletter came up to go on my computer there was a
warning came up “Caution Suspicious Message” came up before the newspaper
came up. Though you ought to know.
Charlotte in Tennessee
Comment
I did a virus check on my computer and did not find any. It is possible if
the newsletter has links in it that it will come up as a suspicious
message. I appreciate your concern and want to know if anyone has any
problems. If I can solve the problem I will.
Nancy
Could someone please tell me what newsletter people wrote in about what
to use to get rid of ants. My son just got his own place and he called the
other night and said that he has ants and wondered how to get rid of them,
he told me that one of his fellow workers told him to make a mixture of
borax and brown sugar and sprinkle that around, did anyone ever hear about
that, I would appreciate your help.
thanks, Sally in PA
Who is Tona in Bama? (Tona that lives in Alabama)
Okay here goes....I feel really silly doing this.
I turned the big 4-0 this last year. I work as an accountant at one of our
local high schools. I live in Limestone County, Alabama.. near Athens,
Alabama. That is north central Alabama. I have been married for 22 years
to a wonderful man (my high school sweetheart) and my best friend. Jerry
is a home builder and runs his own business. We have two very active
children. Chelsea is in 8th grade and will be 14 on May 4th. She is 6 ft
tall already. She plays basketball, volleyball, softball, runs track and
also does track field events. She is still playing basketball on an AAU
team throughout the summer. We are going to Knoxville/Jefferson City,
Tennessee, this weekend for a basketball tournament that she is playing
in. Jace, our son, is 12 and in the 6th grade and don't like much catching
up with Chelsea on the height. He plays basketball and loves to hunt and
fish. He is ALL boy. Jerry and I both love to cook. We like to create and
tweak all kinds of recipes.
I credit my love for cooking and recipes to my Granny. This lady was the
strongest woman I have ever known...and I probably will never meet anyone
as strong as her. She had polio when she was a young girl. Shortly after
my Aunt and my Mom were born, she was confined to a wheelchair. She did
any and everything that a housewife, mother and grandmother would normally
do, with the exception of driving. She kept me before and after school
every day and all during the summer. She was my HERO. She loved to cook.
As a young child, I would set on her lap as she made biscuits, cookies,
soups and all kinds of things. As I got older I would work the garden with
my Grandpa and then Granny and I would can all the veggies, make pickles,
etc...There was never a mealtime at her house that she didn't have a full
meal prepared. My Mom never cooked much (because she didn't have to) My
Granny would have us a plate fixed almost every day when Mama would pick
me up after she got off of work. My Dad loves to cook, too....he just
never has time. He still farms.
Jerry and I do on site catering (between going to all those ball games.)
Our name is HAPPY JACK BBQ. Our logo is a cute smiling jackass with a
smiling chicken setting on his back. We cater for churches, wedding
rehearsals and receptions, birthdays, sporting events, company picnics,
etc... We really like doing that and wish we could get up the nerve to
leave our jobs and pursue it full time. (Maybe one day we will).
That's it...That's me in a nutshell. Nothing special. I am not sure Nancy
can attach a picture in any way, but I am attaching one of the pics I took
a couple of weeks ago of our chickens standing at attention on the grill
and a pic of me and my family.
I really enjoy this group. Nancy does an outstanding job. It seems like
all of you are long-time friends (but we have never met) Isn't that odd?
Tona in Bama
Comment
She sent several pictures. Her info with the pictures will be in the
May 2007 Recipe Alphabetical Index sometime
tomorrow.
Nancy
For Sue in OK. I'm way behind on my newsletters and you may already
have the answer but here it is again. For cheaper Food Saver bags go to
www.thesweetattack.com
Dee in San Diego
Green Bean Casserole
1 lb. hamburger
3/4 c. milk
1 can condensed cream of mushroom soup
1/8 tsp. pepper
1 small can Durkee onion rings
2 cans string beans
1 cup any kind of shredded cheese
Can add other spices
Fry up hamburger in pan; drain grease. Put hamburger, milk, soup, pepper,
string beans, 1/2 can of onion rings and 1/2 cup of cheese in bowl and mix
well. Put in uncovered casserole dish and bake for 30 minutes at 350. Then
add the rest of the onion rings and cheese and bake for another 5 minutes
or until cheese melts.
Tona in Bama
Ditto and Siggy's Corner
Walter Drake - In the Kitchen
Oriental Trading Offers
$2.95 Shipping on $60
Crock-pot Slow Cookers
The FoodSaver - As Seen on TV
Jo-Ann.com
Montgomery Ward
Walmart.com
Target.com
Gourmet Kitchen Gadgets
AVON.com
Tupperware.com
Click to Fingerhut
Overstock.com!
Lillian Vernon Online
Shop Office Depot
Lane Bryant
Macy's
Old Pueblo Traders
Catherines
Fashion Bug
CheapTickets.com
eToys: Top Travel Toys
Travel Toys
KBtoys.com Weekly Offers
Save on Staples brand products
Siggy and Ditto's Favorite Online Stores
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