To Doris-De - To make pineapple coffee, add a few drops of Watkins
Pineapple Extract 21390 to the coffee ground before brewing. I add a
different extract every day - hazelnut, Irish Cream, Caramel, almond,
cinnamon - whatever sounds good. You can also add extracts to already
brewed coffee.
To Marie in VA - Spray ammonia on your trash bags and animals won't bother
them.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070
Watkins award winning Cinnamon #01115 is on sale for the month of
November. Please email your name and street address to me for a copy of
the Watkins November flyer and either chicken or beef soup base sample.
Go to page 2 of this newsletter
I was reading the newsletter and someone was looking for 1 lb coffee
cans. The request came from Florida. Here in Nevada, we have Dollar King,
Dollar General and 99cents Only stores and they all sell coffee in the 1
lb coffee cans. I have also seen them sold at Vons (here in Nevada).
Debbie, Celebrity Chef Connection, Las Vegas, Nevada
Yes, thank you for the cake mix recipes. I thought maybe someone else
had requested them. I have only been a recipient of the news letter for a
few weeks. Thank you again Robbie of Bowling Green. Theresa Stewart in MI
Hello Nancy & Gang,
I wanted to say that I believe this newsletter may be the bright spot in a
lot of people's day. If you are ill or confined, this is a special treat
to look forward to, and each time I open mine, I feel like I have just
walked in to a room filled with a lot of good old friends. Thank you Nancy
for making us comfortable old and new members alike.
For the member who went to Abby's site and got the apple turnover recipe,
could you tell us how to find that one, or please post it for us? There is
nothing like a good pastry and a good cup of coffee.
For Billie in FL- I agree with the cook times on the slow cooker. I made
this recipe last night and the recipe says cook 7-9 hours on low, but I
found that 6 was adequate to do this dish and that would have been way to
long. Hope you guys enjoy it.
Slow Cooked Sicilian Pork Chops
6 boneless pork chops about 1/2" thick
26 oz jar of marinara sauce
1/2 pint fresh mushrooms-chopped
1 red bell pepper-chopped
1 onion-chopped
3 garlic cloves-chopped
1 t sugar
1 t salt
1/2 t black pepper
8 oz mozzarella cheese-shredded
Wash chops and pat dry with paper towels. Season with salt and pepper.
Heat oil in skillet and fry chops brown on both sides. Put in crock pot.
Top with vegetables. Mix marinara with sugar, and a little more salt and
pepper. Pour over veggies-don't stir mix. Cover and cook low 6 hours or
until chops are tender. When done, plate chops and top with cheese. **I
made egg noodles on the side with this and French bread warmed with garlic
butter-MMMMMM delicious.
Hope you guys will try it soon.
Mimi & Tootie
Hi to all you helpful people in Nancyland. I'm in a bit of a dilemma
and know some of you can help me. I'm again (3rd time) co-chairing
Thanksgiving dinner at our church. Our cooking facilities are somewhat
limited, so we would like to simplify. We are considering using instant
mashed potatoes. I'm looking for recommendations for brand of potatoes to
buy and what we can do extra to make the finished potato taste home made.
Thanks in advance.
Dee in AR
I would recommend Paradise Valley All Natural Mashed Potatoes. They are
100% Pure and Simple Russet Potatoes, Butter and Salt. Period. No chemical
additives. All Natural Creamy Mash Potatoes. 108 servings, 18 packets, 6
servings each. These were recommended to me by one of my clients. She said
that they had a family reunion in July (100+) and they were having pot
roast with mashed potatoes. She bought these at Costco and she said that
she would never make mashed potatoes from scratch again. I made these for
Christmas last year and instead of using the water amount that they asked
for, I used mostly milk. Then I added cream cheese and sour cream and made
them two days before Christmas and put them in the refrigerator until the
day of. I reheated them in the Microwave and my family couldn't tell that
they were instant.
Emma from Montana
Since I now have so much Halloween Candy left, I wonder if any
of you have ideas on how to use them up or what to do with them? I have
small chocolate candy bars. If I may use name brands, I have Hershey's,
Baby Ruth's, and Butterfingers.
Actually, what I'm looking for is a way to package them as a favor to give
my Thanksgiving and Christmas guests I will be having for various times at
my home. I would set them at their dinner plates so I'd like something
pretty.
I would even like an idea on using them when making a card or tags for
gifts where I would include one of the candies. Also, I'd appreciate an
idea on how to make centerpieces for the tables using the chocolates and I
would give them away at the end of the evening.
I don't eat chocolate and want to give them away within the next couple of
months while they're still fresh. I really would like a favor idea.
Thanks to all of you who could help me come up with ideas!
Anna
Dumplings Recipes
For Karen in KY - One of the best cookbooks I received as a
child (and I still use some of the recipes in it) was the Betty Crocker's
Cook Book for Boys and Girls. It has many recipes that are both cooked and
not cooked in it with lots of pictures. It was out of print for a while,
but my daughter recently found it in a bookstore for her daughter (mine
was printed in 1957, but my granddaughter's has most of the same pictures
with updated clothing, etc.) It's a great cook book and will make your
grand niece feel very grown up.
My thanks to you Nancy for such a wonderful site - it's the highlight of
my day!
VT Maid in PA
This is for Dee in Arizona regarding instant Mashed Potatoes. I found
some great instant potatoes: IDAHOAN Baby Reds - The are wonderful. I
usually purchase a small envelope that makes 4 (1/2 cup) servings and I
make them in the Microware in a large 4-cup size Measuring cup. Couldn't
be easier and costs about a dollar for the pouch. Its a good way to taste
different flavors at a reasonable price. Anyway, I have served these for
company and have always been complimented on the potatoes. Barb S. in Cle
Elum, Wa.
Trish in FL, October 31newsletter. You were asking about 1 lb coffee cans.
I have not seen anything but plastic ones in my grocery stores. That
applies to both the small and large. Have you thought of using a large can
which has contained fruit or pumpkin. some of them are at least a pound in
weight. Maybe they would not work as they are probably bigger around and
shorter. Seems all of the coffee brands have gone to plastic now--at least
in my stores.
Marian in ND
Patti H how much tomato paste in the spaghetti sauce recipe?
Mary Ann upstate N Y
Hi Nancy, Oct 29th Volgram asked about tea cake recipes. I have 2 great
recipe sites with Tea Time categories. Great family TNT recipes sent in by
our group members. Sadly our group was dismantled last year. Here are the
addresses.
Women of Great Taste
Nanny's Cozy Little Nook
Thanks Judy in Jax
In my pine bark recipe ( never knew it had a name) I use graham
crackers instead of saltine crackers.
Vickie in MO
Hi Nancy, I got this from
www.allrecipes.com site. I love the dump cakes and this is one made
with pumpkin. I know I will try it for the holidays. I think I will try
the spice cake mix it will go good with the pumpkin.
Brenda/Alabama
Great Pumpkin Dessert
1 (15 ounce) can pumpkin puree( not pumpkin pie mix)
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix or spice cake mix
1 stick butter, melted
1-1/2 cups chopped walnuts
Preheat oven to 350 ° F (175 ° C). Grease a 9x13 inch baking pan.
In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well,
and pour into a 9x13 inch pan. Sprinkle dry cake mix over the top, then
drizzle with melted butter. Top with walnuts. Bake at 350 ° F (175 ° C)
for 1 hour to 1 hour 15 minutes or until a knife inserted near the center
comes out clean.
Whenever ya’ll need a great dip for a gathering or just a good snack
for the family, I hope you’ll try this. Everybody that's tried it have
really enjoyed it and many times the recipe has been copied and given to
others. I found it in one of my magazines several years ago and it’s still
a favorite. Never any left. That's a good sign.
Suz
Pepper Jack-Artichoke Dip
2(14-oz)cans quartered artichoke hearts, drained and chopped
1-cup mayonnaise
Pepper Jack cheese (2 1/2-cup freshly shredded)
1/4-cup Italian Style bread crumbs
Snack crackers
Heat oven to 400 degrees. Mix artichokes, mayo, and 2-cups of cheese.
Spread mixture in ungreased 13X9-in glass dish. Mix remaining 1/2-cup
cheese and the bread crumbs. Sprinkle over the artichoke mixture. Bake
10-12 minutes or until thoroughly heated. Serve with snack crackers of
your choice.
For Chris in MN
Peanut Cookies
1-1/4 cups of shelled, unsalted peanuts
1/2 cup butter
1 1/3 cups of sugar
2 eggs
1 tsp. vanilla
2 1/2 cups of flour
1 tsp. salt
3/4 tsp. baking power
Cream the butter until it is soft. Then gradually add sugar, eggs and
vanilla and mix well. Combine the flour, salt, and baking power and slowly
add it to the butter mixture, mixing well. Put the bowl into the
refrigerator for 1 hour to chill. Preheat oven to 350 degrees F. Line
cookie sheets with foil. Put the nuts into a zip-lock storage bag and
crush them with a rolling pin or heavy mallet. Roll the chilled dough into
1-inch balls then roll each ball into the crushed nuts and place on the
foil lined cookie sheets. Flatten the balls slightly with the bottom of a
glass. Bake the cookies for 12 to 15 minutes or until golden brown. Remove
to a wire rack to cool.
Hope this is what you was looking for
Caroline MO
Nancy, I so much want to try the recipe for Grandma's Applesauce Cake.
I have one question, do you use plain or self-rising flour or just cake
flour?
Pat in GA
Phyliss who sent the recipe for pizelles, do you melt the butter?
Judi in Mass.
To Tona in Bama: Re: Blackberry Jell-O. We don't have a Foodland
Grocery that you mentioned in the Oct. 30 newsletter as your source for
finding the blackberry Jell-O. What I am writing to ask is if it is really
Jell-O Brand flavored gelatin. I want to make sure of the brand, so I can
ask the manager of the store where I shop to see if he can order it.
Thanks in advance.
Etta in LA
Nedra in VA, thank you for the good laugh. My husband and I have our
computer desks side by side and he knew I was reading the newsletter. When
I read your comment about getting your frustrations out beating chicken
breasts with a hammer, I burst out laughing and he looked at me very
oddly. LOL The recipe sounds so good I think I'll get my frustrations out
too. Seriously, I do plan to make the Chicken Rollups soon.
I've enjoyed all the ham salad and spam recipes. I had forgotten about
baking Spam like a ham. I've also taken my bread machine out of storage. I
hope we keep getting bread recipes and tips on using the machine. I've
never used it.
Nancy, congratulations on being a celebrity! In my opinion, you have
created the very best community of caring people and good cooks. Many
times when I'm reading the newsletter I find myself thinking, what a nice
person! It makes me much feel better about the state of the world. :)
Doris, S. Indiana, where it is starting to look like Fall!
Jean
For Marlyne, (I think that was the way it was spelled) you ask about
doing a cookbook for your Church. Our church started doing out cookbook in
April, and are planning to put it on the market Thanksgiving. It is a lot
of work. Our group did our own typing instead of doing Type and Save. We
have learned a lot and what to do and what not to do! We sent in over 400
recipes put it in a hard back three ringer with holder for holding the
book while you cook. We also put tabs to make it easier to find recipes.
Try to find someone in you Church that has done a book before. That will
be a big help. Our cookbook looks good, and we will be adding more
sections to the book. Having Nancy's Group was a big help. We used a lot
of the recipes, but acknowledged where the recipes came from. As I said
before, it is a lot of work but enjoyed having a part in it. If you are
interested in our Cookbook, I will let Nancy know when we put it on the
market and the price.
Betty T. Ga.
To Big Jim in Jacksonville, FL, thank you so much for the mustard BBQ
sauce recipes which you posted for me in the October 22nd newsletter. We
tried the first one and it was wonderful. We have vowed to work our way
through the other 3 also. It's people like you who take the time to help
others that make this newsletter so wonderful. Thank you again.
Diane in Albuquerque
Hi everybody,
Just came across a wonderful holiday e-mail and thought maybe everyone
would like it as much as I did.
Just put in www.northpole.com and
you'll find tons of things for the kids to do about Christmas. When you
get there look at the column at the left for "Holiday Recipes" and bring
that up and there are hundreds of recipes, not only for Christmas, but for
anytime of the year. Hope the kids have fun and that you'll enjoy cooking.
Gladys, Avon Lake, OH
Nancy, my daughter just sent me a new site to research.
www.northpole.com. When I went to
it, I clicked on to the Santa Claus & Christmas at the northpole site,
then clicked on to recipes, they have some great sounding Christmas
cookies, candies, etc. Thought everyone would like to check it out.
You can also send letters to santa from that site, for those with little
children still believing.
Kim in Streetman TX
Nancy,
First, congratulations on being chosen to star on the Celebrity Chef
Connection! I watched it and kept thinking - "That is OUR Nancy!!" You
were GREAT! Gee, now we know what you look like and how you sound! We can
think of you as the REAL YOU!!
I am sending this on to you for your consideration. I have no idea whether
you already know about this site nor whether it has been mentioned on the
RE List before, but I found it so interesting and thought others might,
too.
There is a long list of VERY old cookbooks from the Michigan State
University Library posted here. At the first site, I was in awe of an 1896
(first, I think) cookbook by Fannie Farmer with over 600 pages in it!! And
another one that interested me was an 1873 Presbyterian cookbook with 250
pages. All of these are in pdf form and may be in text, (I am not
sureabout that).
Anyway, if this has not been submitted before and you think others may be
interested, the url is:
http://digital.lib.msu.edu/projects/cookbooks/
Thanks for being you, Barbara in AL
For the reader who wanted couscous recipes:
These might be Cooking Light recipes. I honestly don't remember.
Citrus Couscous
2 cups orange juice
2 cups chicken broth
4 cups couscous
1 cup dried cranberries
3/4 cup chopped red onion
1/2 cup chopped fresh parsley
Bring orange juice and chicken broth to a boil; stir in couscous. Remove
from heat; cover and let stand 5 minutes. Stir in cranberries, onion and
parsley.
Serves 12. This recipe could be very easily halved.
Savory Couscous
2 tsp margarine or butter
4 tbsp chopped red onion
1 qt water or chicken broth
1 tsp dried parsley (1-1/2 tsp fresh)
1/2 tsp seasoned salt
1/8 tsp dried sage
1/8 tsp dried thyme
2/3 cup couscous
Melt margarine in small saucepan over medium-high heat. Add onion; cook 1
minute, or until tender, stirring occasionally. Add water and remaining
ingredients, except couscous, increase heat to high; bring to boil. Stir
in couscous; remove from heat. Cover, let stand 5 minutes. Fluff lightly
with fork before serving.
Two 1 cup servings.
I would use chicken broth for the flavor.
grannym IL
Nancy -
You may have already heard this, but here it is again. There is a failry
big frozen pizza recall out. E-coli was found in the pepperoni. Here is
the link.
Frozen Pepperoni Pizzas Recalled
Dawn - cape cod, ma
In the Nov 1st issue.
Scooch asking what pastina is....
"Tiny pieces of pasta, often cooked in soups or used as baby food. Tiny
pieces of pasta, often cooked in soups or used as baby food." I googled it
When I first made pasta fagiola, my mother in law used pastina and that
was what i used to make the soup. Later I used a larger pasta , ditalini
in place of it.
Kathy in Ohio
I have noticed over the months that there have been many requests for
recipes for diabetics so I thought I would post these two classic holiday
dishes for diabetics to enjoy too. I have not tired either recipe yet, if
I can find the cranberries I will try the cranberry sauce for
Thanksgiving. The first recipe calls for a sweetener called Sweeta, just
substitute what ever sweetener that you normally use. I use a sweetener
called Diabetisweet because it has a texture like sugar and hold up to
heat very well. I find it in the diabetic section of the drug department
at Walmart.
Sugar Free Candied Yams
1/2 c. butter
1 1/3 c. water
1/2 tsp. Sweeta
1/2 tsp. cinnamon
1/2 tsp. nutmeg
4 lg. yams, cooked and sliced
3 tsp. coarsely grated orange peel; optional
Combine butter, water, Sweeta, and spices; heat until butter melts.
Arrange a layer of slices yams, about 1/3, in shallow, greased baking pan.
Pour 1/3 butter mixture over them. Scatter 1 teaspoon orange peel over
top. Repeat until all ingredients are used. Bake at 350 degrees for about
30 minutes.
Serves 6.
You can add Orange zest to the following recipe if you like, I think it
would be a nice touch. You could also chop some apple up and cook it along
with the cranberries.
Source: http://www.cooks.com
Sugar Free Apple Cranberry Sauce
From www.Cooks.com
1 can (6 oz.) undiluted frozen apple juice concentrate
2 1/2 c. raw cranberries (1 pkg.)
12 to 16 pkts. Equal or sugar substitute or to suit your taste
Combine apple juice and cranberries and cook until cranberries are tender,
allow to cool and then add the sugar substitute. Serve well chilled.
Nancyb
For Melinda in Michigan, I think I found the cream cheese & cashew
salad recipe that you were wanting. I hope this is it.
Lisa (East Texas)
Cream Chesse and Cashew Salad
1 head romaine lettuce
1 small pkg. cream cheese, cubed
cashews, 1/2 lb. or small bag
green onions, chopped
fresh mushrooms, sliced
Dressing:
3/4 c. oil
1/2 c. sugar
1/4 c. red wine vinegar
1 Tbsp. celery seed
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
Combine ingredients for salad. Combine the ingredients for the dressing.
Shake and pour over the salad.
Hi Nancy About the Just For Dinner bread machine. I bought one at a
thrift store, and I just love it. It makes a really nice small loaf of
bread in 45 minutes.
Connie in Ok.
Hi Nancy, in the Oct. 31st newsletter TIA Ursula asked for a recipe for
"German Potato Balls". I wonder if she meant German Potato Dumplings. I
have two different ones in one of my cookbooks. I hope these help. I really
enjoyed the pictures in the newsletter also.
Betty in Canada.
GRUMBARA KNEPP (Potato Dumplings)
4 potatoes, boiled and peeled.
1/2 cup bread crumbs
1 egg, slightly beaten
2 tablespoons milk
2 teaspoons grated onion (optional)
1 tablespoon flour
Salt and pepper to taste
2 teaspoons cut up parsley.
Grate the potatoes. Moisten breadcrumbs with egg and milk; add potatoes,
salt and pepper, flour onion and parsley. Form into walnut-sized balls
dusted lightly with flour. Drop carefully into boiling salted water or
stew; cover lightly and cook gently for 15 minutes without lifting the
lid.
Belles Potato Dumplings
Belle pours browned butter and browned buttered breadcrumbs over her
dumplings to be eaten with gravyless meat or with sauerkraut (or stew, or
a roast with gravy).
1 pound or 3 to 4 medium potatoes
1 egg, slightly beaten
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon baking powder
Dash of nutmeg and pepper
Peel and boil the potatoes until tender; drain or rice or mash them until
there are no lumps. Cool slightly and beat the egg into them. Sift the
flour, nutmeg, salt and pepper and baking powder and beat thoroughly into
the potato mixture.
Shape into a roll on a floured board about 1-inch in diameter and cut into
1-inch lengths. Drop into boiling, salted water OR broth, stirring very
gently for a minute to keep them from sinking.
Dumplings will rise to the top in the boiling water. Cook uncovered for 8
to 10 minutes. Lift out carefully with a draining spoon; let drain.
Immediately pour plain or browned butter over them to prevent sticking.
My husbands friend went moose hunting and gave him a roast. How do I make
it? Should I use a crock pot or roast it in the oven? Please can some of
you great cooks help me?
Thank you, jeane in PA
Hello Nancy & Gang,
Thank you Chris NM for those awesome recipes in Thursday's newsletter. I
have been searching for what we call "that white Mexican cheese" recipe
for a long time. My husband loves it and could eat a gallon, but it is
expensive if you buy it out. I will definitely give this a try.
This is another one of my "What's for dinner?" creations. It turned out
really tasty and the family swears it's a keeper.
Potluck Sombrero Casserole
8 oz Vigo Mexican Rice Mix + ingredients listed on package
2 burrito sized flour tortillas-cut into fourths-use just enough to cover
casserole
2 c diced chicken-I used some we had grilled the day before
1 can Campbell's Cheddar soup
4 oz can black olives-drained
8 oz can tomato sauce
1/2 onion-chopped
1/2 bell pepper-chopped
2 large garlic cloves-minced
1 can black beans-drain & rinse (you can use any beans or omit if you
like)
2 T sour cream
1 T melted butter
salt & pepper to taste
Cook rice mix as directed on package. Pour it into a large bowl. Preheat
oven 350*. Add all remaining ingredients to rice except tortillas, butter
and cheese. Stir to blend and pour in a Pam sprayed 13x9 Pyrex. Level the
top and add cheese. Top with tortilla wedges and brush them lightly with
butter. Bake for 20 minutes until heated and tortillas are beginning to
turn gold. Serve with a salad and chips.
**I used leftover chicken, but you could certainly use leftover cooked
ground beef, sausage, rotisserie chicken or maybe even canned chicken. You
can add jalapenos to this or any other type of heat, but we can't tolerate
the heat.
Mimi & Tootie in AL ^..^
Nancy in Tennessee -
Would you be willing to share the recipe for fluffy eggs in the Magic
Bullet ??? Please ???
Sally in NH
Scooch, Pastina ia a pasta I believe. I use to feed it to my babies.
cooked
with some milk. I believe you will find it in pasta aisle. I haven't
looked for ir in a LONG time. Mary Ann upstate N Y Thank You Nancy for all
the time you spend on this and Thanks to all who include recipes and good
advice.
Mary Ann
Thanks to all who answered my question about the rice. Now I have a
question for Madelelyn who sent the recipe for the good bread, there were
no directions on how to make it.
Judi in Mass.
Hi All,
I wanted to thank all the members with their help for the Church Breakfast
I'm helping with. Many good tips and websites. I'm late in getting back to
you as my Mom (81 yrs old) had unexpected surgery last week and I've not
been doing much but living at the hospital. She's home now and doing
really well.
Thanks to you all again.
Sue in Fl
For the lady wanting to know if she could prepare her turkey several days
in advance, my sister Kitty used to work for a restaurant and they cooked
their turkey on the Wednesday before Thanksgiving, carved it and completely
covered it with chicken broth to keep it from drying out. This does work.
grannym IL
For Amy in Canada:
Baking mix is Bisquick or any other biscuit mix such as Martha White.
For Marilyn, I think in FL:
I have never baked the Cappuccino Chocolate Cake in a tube pan so have no
advice regarding this.
Thank you to the lady who was able to solve the frosting dilemma for the
Grand Slam Cake. I don't drive and was not able to get to the grocery
store to check on the fluffy white frosting.
grannym IL
This is for Dee in AR. who is looking for a way to do mashed potatoes
ahead. A couple of ladies could make this recipe ahead of time and it can
be frozen also. I never tried it with instant potatoes, but don't know why
you couldn't. You could eliminate the garlic, chives and parsley if you
chose.
Lou, Fl.
Do Ahead Mashed Potatoes
10 to 12 medium potatoes, peeled and quartered
1 package cream cheese, softened (8oz)
1 carton sour cream, (8 oz)
garlic powder, to taste
salt, to taste
pepper, to taste
2 teaspoons chopped chives, or to taste
2 teaspoons dried parsley, or to taste
butter or margarine, melted
paprika
Cook potato, covered, in boiling water to cover 15 minutes or until
tender. Drain well; mash potato in a medium mixing bowl. Add cream cheese,
sour cream, garlic powder, salt, pepper, chives, and parsley; beat at
medium speed of an electric mixer just until smooth.
Spoon mixture into a 1 1/2-quart casserole; brush with melted butter.
Bake at 350* for 25-30 minutes.
I have done this a few times and it is a good recipe for the holidays. Had
the recipe quite awhile and don't remember from who. I think a niece gave
it to me.
Hope you ladies can help me remove the stains on my shirt, after my 3 yr
old granddaughter, used gloss lip gel and decided to wipe her little
fingers on my shirt. Tried all my ideas, and they didn't work! Need your
help.
THANKS, SUE
I went to a "covered-dish" party and someone took a delicious Chicken
Enchilada dish.
It was baked and cheddar cheese sprinkled on top. There were no tomatoes
in it. Couldn't find out who took it...but would like to make some for my
family. Any help out there would be appreciated,
Thanks , Anita, from Brandon, Fl
To Billie in FL.
I am the one who asked about the size of the Uncle Bens Rice box, for the
Chicken w/wild rice casserole. Since making it for my family who loved it,
I was having them over again this week end and asked them what they wanted
me to make, all hands went up fro that casserole. Excellent meal. I know I
will make it many times.
Thanks Connie R, in Blaine MN
To the person who asked in yesterday's newsletter for a way to make ahead
mashed potatoes: I went to my extensive recipe files on the PC, and found
the following. Guess where it came from? Yep.
Hi Nancy, Sweetcookie was looking for the Mash Potato recipe you make
ahead.
I usually do them 2 days ahead, put in fridge and take out about 2 hours
before placing in oven. Works great and frees up one more last minute
item.
Do Ahead Mashed Potatoes: (using real potatoes)
8--10 potatoes (or more if needed) peeled and cut up
6--8 ounces cream cheese
1 cup or a little more of sour cream (depends on how many potatoes you
peeled.
Salt, pepper and 1/2 stick of margarine or butter.
Cook the potatoes in salted water, drain and mash with the rest of the
ingredients.
Place in casserole that you have butter or sprayed with Pam.
Cover with foil. When ready to heat, have your oven at 350* and finish
baking for about 45 minutes.
These are really good.
Make Ahead Mashed Potatoes (Using Instant Potatoes)
The following are great when you don't want to peel potatoes. They freeze
well in Ziploc bags too.
6 - 7 cups of instant mashed potatoes (according to package directions,
but don't add butter)
1 - 8 ounce cream cheese
1 - 8 ounce sour cream
1/2 - 1 tsp. or more onion powder (to taste)
1/8 - 1/4 tsp. Pepper
Make potatoes according to box directions, but leave out butter. Add cream
cheese, onion powder and pepper. Stir till incorporated. Add enough sour
cream to make a nice consistency. If the potatoes seem too 'loose' or not
stiff enough, add a little more potato flakes and stir. If they are too
thick add enough hot water and butter to make a good consistency.
I put these in an ovenproof serving dish and cover with foil or plastic
wrap and put in fridge. Heat in oven next day---either microwave or
regular.
Also: In our stores they have already mashed potatoes in plastic bags in
the refrigerated section. I was pretty dubious, but tried them anyway. And
they were actually pretty good. I expect you could 'doctor' them up with
your own seasonings.
Jean
In the Oct. 31 n/l this:
Barb in OKC: Would you please let me know what newsletter the Lemon
Dessert was in from Vickie of Ohio?
Thank you, Candy
Candy, I have looked at quite a few n/ls and have been unable to relocate
this recipe. My recipe file indicates Oct. 26, and I have gone back to
Oct. 22 to locate the original recipe. If you are looking for the recipe I
can re-send it to this n/l again.
However, if you have a different question, let's ask Vickie of Ohio.
Vickie, since you are the original submitter of this recipe maybe you can
answer Candy's question of the date you posted your recipe.
Barb in OKC
Nancy:
Congratulations!!! I just listened to the interview you did for Celebrity
Chef Connection and let me say I'm honored to be a member of Nancyland.
You are so deserving of the recognition bestowed on you by
this show and hopefully it will be just the start of your being recognized
for the services you provide to all your newsletter members. Nancy's
Kitchen Newsletter has been a favorite E-mail of mine for several
years and I will continue to look forward to receiving it in years to
come.
Mr. Myron Drinkwater - Lake Forest, CA
Hey Nancy & Gang,
Hope everyone had a good time yesterday. We took Tootie to a Family Fall
Festival one of our local churches throws every year. It is a big deal
with pony rides, games, live music, food, etc, door prizes. It is a lot
like the old school carnivals we all used to go to as kids. We had a
blast. I wanted to share this recipe that one of the ladies there had made
for the cake walk. She had brought the recipe for someone else, but when I
asked, she shared it with me. (Tootie won a homemade Italian Cream Cheese
cake-a 78 year young church lady made-haven't cut it yet, but it
looks/smells terrific.
Devil's Delight Cake
25 Oreo cookies
3 c all purpose flour
1-1/2 c sugar
1-1/4 c milk
1 c butter flavored Crisco (she used the sticks)
1-1/2 t salt
1 t vanilla flavoring
4 large eggs
Chocolate Glaze:
6 oz chocolate chips
3 T butter flavored Crisco
1 T milk
1 T corn syrup
Heat oven to 350*. Grease and flour a fluted tube pan. Cut each cookie
into quaters. Beat flour and all remaining ingredients in a large bowl on
medium-except cookies. Increase speed to high and beat 2 minutes scraping
bowl. Spoon about 3/4 cup of batter into pan. Gently stir cookies into
remaining batter and spoon on top of batter layer in pan. Bake 50 minutes
or until springs back when lightly touched with fingers-the toothpick
trick will not work on this cake. Cool in pan on wire rack 10 minutes,
remove from pan and continue cooling on rack. When cake is cool, prepare
glaze. In a 1 quart saucepot over low heat, heat chips, Crisco, milk, and
corn syrup, stirring constantly until melted and smooth. Put rack with
cake over a pan to catch drips, and pour warm
glaze over the top and down sides of cake.
She decorated this with a white spiders web made from icing (store bought
in a tube) and little plastic spiders. It was very attractive and she said
it tastes as good as it looked-lol.
Mimi & Tootie in AL ^..^
To Dee in AR from Becky in MagTown, Arkansas: Several months ago I wrote
in to this wonderful group of cooks and asked for their recommendations on
the BEST brand of instant potatoes. I received several answers and
compiled them below.......
Best Brand of Instant Potatoes
In response to Mary Alyce in WI and Becky in Magnolia AR, as well as
others in the Aug 8, 2007, newsletter concerning Idahoan Instant Potatoes.
They are the REAL THING. We can't tell the difference between the instant
and fresh. In fact, just this morning I couldn't find them at Brookshires
so will have to go pick them up at Save A Lot. They carry them in a large
canister type box. They get my vote anytime.
This is in response to Mary Alyce in WI and Becky in Magnolia AR, as well
as others in the Aug 8, 2007, newsletter concerning Idahoan Instant
Potatoes. They are the REAL THING. And, for my money, you can't tell the
difference between the instant and fresh.
Melba in OK
In the August 6 Newsletter, Becky in Magnolia, Arkansas asked about a good
brand of instant mashed potatoes. . .While I don't use them for "mashed
potatoes", I found the Idahoan brand the best tasting.
We use them only to add to sauerkraut when cooking it. I did try the
Mashed Potato Salad and used these instant potatoes and it did taste like
the "real thing". I purchased mine at Sam's Club.
Mary Alyce in WI
For Becky in Magnolia, Arkansas who asked for instant potatoes that taste
like real. I like to use Betty Crocker potato buds they taste much better
than the flakes, but I'd rather have the real mashed potatoes. The only
things I add to mashed potatoes whether they are instant or real is salt,
pepper, butter and I use cream instead of milk. Or I top them with gravy
which is my favorite way to eat mashed potatoes, if I plan on having gravy
with them I leave out the butter.
And for Becky in Magnolia, Arkansas, I always use Betty Crocker’s Potato
Buds Instant Mashed Potatoes. You can’t tell any difference between them
and “real” potatoes. Actually the “buds” are real potatoes that are
dehydrated. I even use them in cooking as a coating on meats to get a nice
crispy coating.
Best Instant Mashed Potatoes.......Hungry Jack I feel are the closest to
the real thing. Boots in Va
Becky in Magnolia, Arkansas; I use IDAHOAN brand instant mashed potatoes
and think they are the best !!!!! SHANNON in OHIO
To Becky from magnolia, ark. i use any brand of instant mashed potatoes
but make them with evaporated milk and real butter, s & p to taste. family
loves them!
Von
Re: Instant potatoes. My brothers are not fans of them either, but I live
alone and don't keep potatoes on hand for a big meal. I have six brothers.
So, I take the 1 or two nice sized potatoes I have, peel them, dice them
and cover them with plenty of water and salt to season. Boil till done. I
scoop out the potatoes and mash with my hand mixer and put them back into
the potato water that I have been keeping hot over a low burner. I then
add milk to taste and instant potatoes to the consistency of mashed
potatoes and a little butter to taste. Guess what? They don't know the
difference and it really does give the instant potatoes the homemade
taste. More than one way to skin the cat.
Shirley, Ozark, MO
Nancy you celebrity star you! Wonderful to listen to your podcast (I think
I hear Sirius radio calling you with an offer? Hmmm...)
I just wanted to say a GIANT thank you to those people that recommended
the Bounce Dryer sheets to keep mice away. My stars do they work! I put
them out about 1 1/2 months ago? And I haven't heard or seen nada. My
kitty is not going crazy pacing the walls, chasing them at night or
staying up all night staring at the walls. I was so very skeptical about
this, thinking how could something so simple work. Well it does. It takes
work: putting the sheets in all those crevices, holes and cracks about the
house. And I did that, plus I put some under our heaters (we have forced
hot water pipes for heat and they have the usual holes in the floor,
running to the water tank....I'm certain the mice were coming thru there).
Here is a yummy recipe for everyone. Enjoy.
Dawn - cape cod, ma
Irish Cream Brownies
Brownie batter:
1 cup butter
4 (1 ounce) squares unsweetened chocolate
2 cups sugar
4 large eggs
1 & 1/2 cups all-purpose flour
1/2 teaspoon salt
Place butter and chocolate into a medium saucepan and melt over low heat,
stirring often. Remove from heat and let cool. Preheat oven to 350
degrees. Line a 13×9 inch baking pan with aluminum foil and lightly coat
with a non-stick cooking spray.
Beat sugar and eggs together in a medium bowl with an electric mixer until
lightened and fluffy (approximately 4 minutes). Add flour and salt
gradually. Fold in the melted chocolate mixture.
Creamy filling:
2 (8 ounce) packages cream cheese
1/3 cup sugar
1 large egg
3 tablespoons Bailey’s Irish Cream liqueur
Combine cream cheese and sugar in another medium bowl. Beat until creamy.
Add egg and liqueur and beat. Pour half of the chocolate batter into the
pan, then spread all of the cream cheese filling over the chocolate layer.
Pour the remaining chocolate batter over the cream cheese layer and
smooth. Bake for 40 minutes. Cool completely before cutting.
Note: For a marbled effect: swirl the layers together with a knife.
For Judi in Mass. In the Oct 29 newsletter was wanting a good Sponge Cake
recipe. I have used this one from my Better Homes & Gardens New Cook Book
for many years. The book was new about 30 or more years ago (I can't find
any dates in it)! Besides being good it is easy to make and I have gotten
my granddaughter making it.
Hot-Milk Sponge Cake
1 C sifted all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 C milk
2 T butter
2 eggs
1 C sugar
1 tsp vanilla
Sift together flour, baking powder and salt. Heat milk and butter till
butter melts; keep hot. Beat eggs till thick and lemon-colored, about 3
minutes on high speed of electric mixer. Gradually add sugar, beating
constantly at medium speed for 4 - 5 minutes. Add sifted dry ingredients
to egg mixture; stir just til blended. Stir in hot milk mixture and
vanilla; blend well. Turn batter into greased and floured 9x9x2" pan. Bake
at 350º 25 - 30 minutes. Don't invert; cool in pan.
Also, in reading back over some previous newsletters, on Sep 22, Doris in
Oklahoma City was wondering about using the mace on her key chain in a
recipe. I do hope she found the powdered mace before attempting to use the
spray. Doris can you update us and let us know that you are OK and didn't
use the spray?
Oma in LA (Lower Alabama)
Hi Nancy,
Here are a few recipes that I thought your members might enjoy.
Congratulations on being featured on the Celebrity Chef Connection. You
are a very special lady!
Enjoy!
Pat from SC
Chocolate Truffles
Makes 30-40 Candies
1 Cup Heavy Cream
1/2 tsp. Vanilla Extract
1 Pound 2 ounces Sweet Dark Chocolate, chopped
3 ounces Butter
4 Table spoons Grand Marnier
Powdered Sugar
Heat the cream and vanilla to the boiling point. Remove from the heat and
add the chopped chocolate, stirring until it is completely melted and add
the melted butter. Add the Grand Marnier. Wait until the filling starts to
thicken, scoop with a ½ ounce or ¾ ounce ice cream scoop to make small
mounds the size of cherries, on cookie sheets lined with baking paper.
Refrigerate for a few minutes to set. Roll the centers into round balls
between your hands, using powdered sugar to keep them from sticking. Roll
them again in powdered sugar as a final coating
Spicy Pecans
2 cups sugar
1 cup water
2 lbs. pecan halves
1 Tablespoon chili powder
1 Tablespoon paprika
1 Teaspoon cumin
½ Teaspoon cayenne
Preheat oven to 250 degrees. Combine water and sugar in small saucepan and
bring to a boil. Reduce heat to medium high and simmer for 10 minutes.
Combine nuts and spices. Pour sugar mixture over and mix well. Pour onto
cookie tray lined with parchment paper and bake for 40 minutes. Remove
from oven and let cool.
Hot Spiced Cider
Makes 16 Servings
1/2 gallon apple cider
1/2 cup light brown sugar
1 cinnamon stick
6 whole cloves
1 teaspoon ground cloves
Combine all ingredients in large saucepan; bring to a boil. Reduce heat to
low, simmer uncovered, 10 minutes. Remove for heat and pour into service
container. Serve in coffee cups.
For Dee in Ar: In my opinion, the best type of instant mashed potatoes is
Idahoan by far. I make sour dough bread with a starter that is fed with
potato flakes and that is the only brand I will use because once in a
while, I will get sneaky and make them for dinner. They are really good
but I do use a little extra butter or margarine when I make them. The
secret if instant potatoes is not to stir them too much, just enough to
mix them.
Jean in NC
I am looking for an old recipe I lost called goulash. I have since seen
some but they aren't the same one. This one had hamburger, whole tomatoes,
tomato soup, kidney beans and you used egg noodles instead of macaroni.
There were a few other things I can't remember now so If anyone has used
this please post for me I haven't had it in years. My late husband never
cared for it so I quit making it and then lost the recipe. He was used to
the macaroni one and no beans.
Thanks, Sharon in Pa.
For Karen in KY
To check out kids cookbooks and get ideas, go to amazon.com and type in
"cookbooks for preschoolers" and "cookbooks for young kids". You can order
from Amazon or check at your local book store to see if they carry the
book or can order them. Good luck. I have always messed in the kitchen
with my kids since they were little (now ages 22, 18 &13) and think your
cookbook idea is GREAT!!!
Janice in PA
For IG looking for the dinner bread machine. I just googled West Bend
bread machines and it is listed there on the site. It is model 41077 and
it costs $58.88.
Barb in WNY
Poppy Seed Cake
1 box yellow cake mix
1 small sized box instant vanilla pudding
4 eggs
1/2 cup sour cream
1/2 cup oil
1/2 cup sherry
1/4 cup poppy seeds
Mix all together well. Pour batter into a greased Bundt Pan. Bake at 350º
for 40 minutes or until tested done. Cool 10-15 minutes, then invert cake
onto a plate. Let cool completely. Sift powdered sugar over the top.
Bette~Indiana
Hi to Nancy, Fur babies and all,
This is a couple of quick and easy meals to prepare.
Speedy Curried Salmon
500 ml pineapple juice
1 ½ tabs plain flour
2 tsp. curry powder
1 lg. can salmon\
Mix juice, flour and curry powder in a pan and slowly bring to the boil,
stirring all the time. When thickened add salmon. Cook until the salmon is
heated. Serve with boiled rice, or on toast.
Coca Cola Barbecued Chicken
1 chicken, cut up
1 to 1-1/2 lg. onions
1 to 2 cans. Coca Cola
1 cup tomato sauce
Lay chicken in baking dish. Slice onion, onto chicken. Mix coke and sauce
and pour over chicken.
Bake at 350 degrees for 1 to 1-1/2 hours.
Elizabeth, Bendigo, Australia
Peppermint Fudge
1 can frosting supreme
12 ounces vanilla chips
1/2 tablespoon peppermint extract
couple drops red food coloring
2 tablespoons crushed peppermint sticks
Melt frosting and chips over a double boiler. Add extract, food coloring,
and peppermint sticks. Put into an eight inch buttered square pan.
Refrigerate then cut into squares when set up.
Bette~Indiana
Dear Nancy,
Thank-you so much for all your hard work on the newsletter. It is the BEST
ever. It is just marvelous
how everyone shares so much with each other. I have loved cooking for my
husband of 28 years, but now I have a pinched nerve in my lower back, and
bad knees, and a damaged hip. there is just so much fast food I can
tolerate.
I was thinking of asking for crockpot recipes, and there they were! Many
thanks to all who sent them in.
I plan to try them and to try the crockpot recipe site that Brenda/Alabama
sent the link for. I looked at it
and I already added it to my favorites list.
Thank-you to everyone. I wish you the best, now and always,
Irma in San Antonio
In the October 17th newsletter Boots in VA was looking for a great Peanut
Butter Fudge Recipe. Here is one I found on the net years ago. My husband
loves it!
Beverly in MO.
Peanut Butter Meltaway Fudge
3-1/2 cups sugar
1-1/2 cups (12-oz. can) evaporated milk
1/2 cup (1 stick) butter or margarine
2 tablespoons light corn syrup
1 tablespoon white vinegar
2-1/2 cups Creamy Peanut Butter
1 jar (7 oz.) marshmallow creme
1. In 4-quart saucepan, combine sugar, evaporated milk, butter, corn
syrup, and vinegar. Cook over medium heat, stirring constantly, until
mixture comes to full rolling boil; boil and stir 5 minutes. Remove from
heat.
2. Add peanut butter and marshmallow creme; stir until smooth. Spread into
ungreased 13x9x2-inch pan; cool completely. Cut into squares. Store in
tightly covered container at room temperature. About 8 dozen squares or
about 4 pounds candy.
NOTE: For best results, do not double this recipe.
Crunchy Munchies
1 cup butterscotch chips
1/2 cup chunky peanut butter
1 1/2 cup chow mein noodles
1 cup miniature marshmallows
1/2 cup peanuts
Melt butterscotch chips over boiling water. Remove from heat, add peanut
butter, and stir until smooth. Combine noodles, marshmallows and peanuts.
Pour melted butterscotch chips and peanut butter over the dry ingredients.
Stir until coated. Using a spoon, form cookies on cookie sheet, and chill
until firm. Store in the refrigerator. Makes about four dozen.
Chelsea #42
I asked your readers about some ways to keep critters away from my plastic
trash bags as I have so many to set out. I don't want to harm any of them,
just keep them away from the trash bags that I set out the night before.
Thanks, Marie in VA
To Marie in VA who asked how to keep "critters" out of the trash cans
after putting them out---we lived in a new subdivision which was in a
wooded area and we had lots of critters that would come out at night and
very early in the morning. I was told to pour or spray ammonia around or
on the cans or bags and the critters would not go near them. It seemed to
work for us.
Vicki in Houston
Go to page 2 of this newsletter
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid advertisement.
Messages that pertain to canning and home remedies are no longer
included in the newsletter. Messages that pertain suggestions and
opinions about health issues are not posted as well.
Some messages have been edited to avoid duplicate information that has
been posted in recent newsletters.
Nancy Rogers
