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To: murphysdam in Northern NH
Re: Pizzelles Recipe
I have been making these pizzelles for at least 25 years and I always
double the recipe because a single recipe wouldn't last 24 hrs. at my
house. They're wonderful! Enjoy!
Italian Pizzelles
3 eggs
1/2 teaspoon Anise Seed or Extract
2 teaspoons Baking Powder
1 teaspoon Vanilla Extract
1-3/4 cup All-purpose Flour
1/2 cup Butter *See Note
3/4 cup Granulated Sugar
Beat eggs and sugar Add cooled butter, vanilla, and anise. Sift flour; add
baking powder and and add to egg mixture. Batter will be stiff enough to
be dropped by spoon. Batter can be refrigerated to be used at a later
time.
Makes 30 Pizzelles
Note:- You may substitute margarine or oil for the butter in this recipe,
but they won't be quite as good, in my opinion.
Enjoy!
Phyllis in Bethalto
This is for Connie Cincinnati
Ground Beef Casserole
1 lb. ground beef
1 (15 oz.) can tomatoes
1/4 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 (8 oz.) can mushrooms
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 (10 oz.) can cream of mushroom soup
1/4 lb. sharp cheddar cheese
1 (6 oz.) package angel hair pasta, cooked
1 (8 oz.) can tomato sauce
salt and pepper
Brown meat in large skillet or Dutch oven. Add onions, pepper and celery
and simmer for 15 minutes. Add tomatoes and tomato sauce, mushrooms, brown
sugar and Worchestershire Sauce. Add salt and pepper to taste. Cook in
skillet for 1 hour.
Place cooked pasta in bottom of large casserole dish. Spoon mushroom soup
over pasta. Pour meat mixture over the soup and top with cheese. Bake in
350F oven for 30-45 minutes.
"More" Casserole
1 and 1/2 lbs. ground beef
1 15 oz. can creamed corn (used to call for a pound can)
1 can tomato soup (Campbell's)
1/2 large onion (I use sweet onions like walla wallas)
4 oz. fine noodles
Boil noodles until almost done, drain. Brown meat with chopped onion in a
large frying pan. Add creamed corn, tomato soup, and drained noodles. Salt
and pepper to taste. Mix all together. Pour into casserole and bake for 45
minutes or till bubbly at 350 degrees.
Hope this helps
Charlie Nash Tn
Steak in Foil Packets
1-1/2 lb. chuck steak, 1 inch thick
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (about 1 1/2 oz.) envelope onion soup mix
3 med. carrots, quartered
2 stalks celery, cut into 2-inch piece
3 med. potatoes, pared and quartered
2 tbsp. water
Heat oven to 450 degrees. Place 24 x 18-inch piece of heavy-duty aluminum
foil in baking pan; place meat on foil. Stir together mushroom soup and
onion soup mix (dry); spread on meat. Top meat with vegetables; sprinkle
water on vegetables. Fold foil over and seal securely. Cook 1 1/2 hours or
until tender.
Hamburger Dinner in Foil Packets
1 lb. lean ground beef
2 c. potatoes, cut into chunks
2 c. carrots, sliced
Foil
Cut a fairly large piece of foil for each child. Divide the ground beef
into 8 equal portions. Give each child one portion. On the foil, allow
each chile to form the ground beef into a patty, mini meatballs, etc. Next
let each child measure 1/4 cup carrots and 1/4 cup potatoes into his/her
piece of foil. Then each child can fold the foil to make a package, just
like a TV dinner. Bake at 400 degrees for about 40 minutes, until
vegetables are tender.
Serves 8.
Beans and Franks in Foil Packets
1 pkg. hot dogs buns
1 pkg. hot dogs
Mustard
Ketchup
1 (16 oz.) can pork and beans
12 oz. shredded sharp cheese
Aluminum foil
Place hot dog in bun. Spread on mustard and ketchup to taste. Spoon on
pork 'n beans. Sprinkle on cheese. Seal separately in aluminum foil. Bake
1/2 an hour at 300 degrees.
Foil Packets Pork Chop Dinner
4 tbsp. oil
4 pork chops
1 sm. onion, chopped
2 med. potatoes, sliced
1 pkg. Niblet corn on cob
1 tsp.dill weed (opt.)
1/4 c. margarine
4 rectangles of heavy duty aluminum foil
Brown chops in oil; season with pepper. Place 1 chop in foil, place 1/4
each of onion slices and potato slices on top of chops. Then place 1
frozen ear of corn next to chop. Sprinkle dill weed over dinner and top
with 1 tablespoon margarine. Wrap in foil and place in a 15 x 10 inch
jelly roll pan. Bake at 350 degrees for 1 hour.
Pork Roast in Foil
3 lb. pork roast
1 envelope. onion and mushroom soup mix
4 tbsp. Durkee cajun spice
3 tsp. Worcestershire sauce
3 tsp. garlic powder
Heavy duty foil
Preheat grill or oven to 350 degrees. Place pork roast on foil, rub all
ingredients over entire roast. Wrap foil around roast completely, wrap
foil around again. Place on grill or in oven. Bake for 2 hours, turning
roast every 30 minutes.
Sue
Dear Nancy,
I tried that author website, but a large black stripe appeared on it,
making it almost impossible to read, and when I went to an author, the
black stripe was there also. Is it my webtv computer or is that the
way it appears?
Dee in W. Lafayette
To jeanlock in McLean Va -- thank you so much for the Do-Ahead Gravy
for turkey! I will definitely use your recipe as my making the gravy
always holds up dinner -- this will be terrific!
A favorite holiday fruit salad for us is the following. I don't think it's
better than the grape salad, but it's super good, especially with turkey
or ham.
Kalyn
Pickled Peach Salad
serves 8
25 oz jar pickled or spiced peaches
3 oz package lemon jello
1/2 c. orange juice
1/2 c. water
15 oz jar pitted Royal Anne cherries in syrup (light)
1 c. chopped pecans
1 c. whipping cream
1 Tbsp mayonnaise
Drain, but save 1 c. syrup, the peaches. Coarsely chop peaches. Bring the
1 c. syrup to a boil, remove from heat & stir in jello. Stir until it is
dissolved. Add orange juice & 1/2 c. water. Stir in chopped peaches,
cherries & pecans. Turn either into a lightly oiled mold or a 11 x 13"
pan. Chill overnight. Unmold or cut into serving squares. Beat whipping
cream until soft peaks form, then fold in mayonnaise. Top each serving
square with a dollop of topping. Yummy!
This is in response to Sonja in the October 10th newsletter. I live in
WV and have several cookbooks from West Virginia Agriculture. The website
for information about the cookbooks and other interesting publications is
www.wvagriculture.org, scroll
down to Available Publications and click on it, that will bring you to the
page with all the publications WV Agriculture has to offer, if you scroll
down to Consumer Guides & Recipes, you will see What's Cookin", Recipe
Books that you can download and print in pdf form the cookbooks from 2002
thru 2006. The Old Fashion Cookbook you will have to order.
I hope this helps anyone that is interested in the Cookbooks from the West
Virginia Agriculture. If there is a specific recipe that you would like I
would be more than happy to try to get it and send it into the newsletter.
Nancy, thank you for all your had work, I look forward everyday to ready
the newsletter.
Jena in Charleston WV
Grape Salad
1 envelope unflavored gelatin
2 c. bottled white grape juice
1 1/2 c. seedless green grapes
(halved), try to get sweet tasting grapes
In medium mixing bowl, sprinkle gelatin over 1 cup grape juice, let soften
5 minutes. Heat remaining grape juice until it comes to a boil. Pour
gelatin, stir until dissolved. Cool. Add grapes. Chill until partly
thickened. Stir to distribute grapes. Turn into 6 custard cups and
refrigerate. Double recipe to make average size mold.
Makes 4 servings
Linda NM
Banana and Grape Fruit Casserole
4 bananas
1/2 lemon, juice and rind
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. seedless grapes
2 tbsp. butter
Pinch of salt
Start oven at 375 degrees, cut bananas in plump crosswise slices and mix
them lightly with lemon juice and rind. Mix sugar, salt, cinnamon and
nutmeg together. Grease a baking dish, cover bottom with half of the
bananas, sprinkle with half the sugar and spice, add half the grapes,
repeat. Dot with butter and bake 20 minutes.
Makes 4 servings
Linda NM
Fruit Kabobs
6 banana slices, 1/2 inch thick
6 strawberries
6 grapes
2 pineapple chunks
2 maraschino cherries
2 (6 inch) skewers
Stick the fruit slices on a wooden skewer in order you like. Decorate the
end of the skewer with a pineapple and cherry. Be creative. You can use
any fruit you like.
Serves 2.
Linda NM
Ambrosia Salad
1 can (20 oz.) pineapple chunks in juice
1 can (11 oz.) mandarin orange segments
1 banana, peeled, sliced
1 1/2 c. seedless grapes
1 c. mini marshmallows
1/2 c. flaked coconut
1/4 c. chopped almonds
1 carton (8 oz.) vanilla yogurt
Drain pineapple and oranges. Use juice as beverage. Combine pineapple,
oranges, banana, grapes, marshmallows, coconut and almonds. Fold in
yogurt. Chill.
Linda NM
Apple Salad
1 apple, diced
1/4 c. raisins
1 c. grapes, halved
1/2 c. celery, chopped, optional
1 banana, chopped, optional
Sprinkle lemon or pineapple juice over apple and banana to prevent
browning. Mix ingredients together and pour dressing over.
DRESSING
1/2 c. peanut butter
1/2 c. mayonnaise
2-3 tbsp. milk, water or apple juice
Mix together. Add more milk or water if needed.
Linda NM
Concord Grape Pie
3 c. concord grapes
1 tbsp. sugar
4 tbsp. minute tapioca
Slip skins from grapes. Save both the pulp and the skins in separate
containers. Bring the pulp to a boil. Press thoroughly a sieve or a food
foley to remove the seeds. Add the skins to the pulp mixture. Mix in the
sugar and tapioca. Let stand about 10 minutes. Pour into an unbaked 9 inch
pie shell. Cover with a pie crust and bake at 400 degrees for 40-50
minutes.
Linda NM
10/10/07 newsletter..
this is for This is for GW. In your Corn Dog Muffin recipe. it calls for 1
1/3 eggs. How do you get 1/3 of an egg???
Mary in Va
To Tona in Bama,
Re: Pineapple Pecan Cake
Ho! Not in my house, either, Tona!! It is our favorite cake and I
exuberantly endorse this recipe with you!
Once again, thanks so much for sharing all the wealth of recipes that you
have.
And, many thanks, Nancy, for being the instrument by which we all can
share our recipes and thoughts! You're truly one of a kind!
Always,
Phyllis in Bethalto
how to get the burned apple off the bottom of the pot.
This is a very old, tried and TRUE method: Put about two cups of water and
about 1/2 cup of baking soda in the pot. Bring to a roiling boil. Turn off
the heat and wait about 1 hour. Wash as usual. ALL of it will come right
off with little scrubbing.
I just did this wile making pie filling for canning. I had a total
disaster. It was my new Cuisinart pot! My pot looks just like new.
For Susan in Superior Wi Is this it???
Cherry White Nut Bread
Categories: fruits, nuts, breads, quickbreads,
serves 1
1-1/2 cups sugar
1/2 cup shortening
1 egg
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk
1/4 teaspoon almond extract
1/2 to 3/4 cup maraschino cherries, each cherry cut into 8 pieces
1/2 to 3/4 cup chopped walnuts
3 egg whites, beaten
Cream the sugar and shortening, then add 1 egg and mix well. Sift the
flour, baking powder and salt. Add vanilla to the milk and then add the
almond extract. Add flour mixture and milk alternately to the batter. Fold
in cherries and nuts. Fold in the beaten egg whites last.
Spray a round tube pan or Bundt pan with a cooking spray that has flour.
Bake in a 325-degree oven for 65 minutes for the tube pan or for 57
minutes for the Bundt pan. Cool and slice wedges. Serve plain or sprinkle
the top with a little confectioners' sugar or drizzle some confectioners'
sugar glaze (a little milk with vanilla and confectioners' sugar mixed in
to create a syrup).
Yield: 15-18 slices.
Pat C
Pork Chop Casserole
6 pork chops, lightly salted
1 onion, chopped
1 bell pepper, chopped
1 egg, slightly beaten
1 can chicken noodle soup
1 pkg. Mexican cornbread mix
Slightly brown chops in a skillet sprayed with Pam. Mix all remaining
ingredients and pour into a shallow baking dish. Lay pork chops on top and
bake about 45 minutes at 350 degrees. (If pork chops appear to be getting
too brown, I lay a piece of aluminum foil over them. This is good with
chicken breasts, also.)
Lisa
Pork Chop and Onion Casserole
1 lb. pork chops
1 c. instant rice
1 can onion soup
Place uncooked rice in bottom of a 3 quart casserole dish. Place pork
chops over rice. Place 1 can of onion soup and 1 can of water over rice
and pork chops. Bake covered at 350 degrees for 45-60 minutes until pork
chops are tender.
Lisa
Pork Chop and Sweet Potato Casserole
Use 1 inch thick pork chops, browned. Place in baking pan. Salt and pepper
chops. Slice sweet potatoes over top. Sprinkle with 1/4 cup brown sugar
for every 2 pork chops. Slice 1 small apple for every 2 pork chops. Add
1/2 cup apple juice for every 2 chops. Bake 1 1/2 hours at 350.
Lisa
Pork Chop and Potato Casserole
24 oz. bag O'Brien potatoes, thawed
1 can cream of celery soup
1/2 c. milk
1/2 c. shredded cheddar cheese
1/2 c. sour cream
Salt & pepper to taste
6 to 8 pork chops, excess fat removed
1 can Durkee French fried onions
Brown pork chops and set aside. Combine all ingredients except cheese and
French fried onions, place in a shallow 9 x 13 inch baking dish. Place
pork chops over potato mixture. Bake, covered, at 350 degrees for 1 hour
or until tender. Uncover and sprinkle with cheese and French fried onions.
Bake an additional 5 to 10 minutes until cheese is melted.
Lisa
Pork Chop and sauerkraut
6 pork country style pork ribs
1 (27 oz.) can sauerkraut
1 c. chopped onion
1 med. apple, pared, cored, chopped
2 tbsp. brown sugar
1 med. potato, pared & grated or diced
Combine the sauerkraut, onion, apple, brown sugar and potato in deep
casserole. Cut some of fat from edge of chops. Some people like the fat.
Dip in seasoned flour. Brown lightly. Place on top of kraut mixture.
Cover. Bake at 350 degrees for 1 1/4 hours. Can be cooked in Dutch oven on
top of stove too.
Lisa
Pork Chop and Apple Sauce Casserole
6 slices bacon
1 lb. can sauerkraut
1/4 tsp. paprika
4 pork chops
1 tbsp. water
Dash of pepper
1 tbsp. butter
1 tbsp. brown sugar
3/4 c. apple sauce
2 tbsp. vinegar
Pan fry bacon, drain off drippings and reserve 2 tablespoons. Combine
bacon, drippings, brown sugar, pepper, paprika, vinegar, water, kraut and
apple sauce; mix well. Turn into casserole. Melt butter and brown pork
chops. Place on top of kraut mixture. Bake in oven at 350 degrees for 1
hour or until chops are tender. Serve with mashed potatoes.
Lisa
Dear Tona,
Re. your recipe for Sausage/Ham Balls.....my mother makes huge batches of
these and freezes them, because one batch would never do for our family.
We all love them! When she serves them, it's always with escalloped
potatoes as her potato dish. Ymmm!
Once again, you made my day. My mom is coming to visit next week, and you
can guess what we're going to do, make sausage/ham balls! I can hardly
wait.
Sincerely, Phyllis in Bethalto
Sandy H in Blue Springs, MO - lodging:
Here is what we learned on our recent trip down the Blue Ridge Parkway.
The Comfort Inns/Suits and the rest of their chain have a membership thing
where you stay two nights and get a night free. It is on a point system.
We stayed out 17 nights and now have a week of FREE nights. There are
seven or eight different hotels, a book with maps and directions and phone
numbers so you can call ahead a couple of hours and make a reservation. We
didn't make reservations, just walked in about 3-4 PM and got a nice room
before the rush. We favored the Comfort Inns rather than Quality Inn.
Their facilities are much older, more run down and in one, the ceiling
fell down from water leaking in the room above us. They were nice about
it, but still . . We also found that the Comfort people treated us like
family. The Quality people were almost rude. But for a roof over your head
at 660-65 per night, do we care?
Pat in Colorado
Hi Nancy and "Landers",
I was so happy to read in the Oct. 9th issue Jeanlock, McLean Va.'s recipe
for make-ahead turkey gravy. I really want to make this as a
convenience to all the hustle of Thanksgiving Day but my son-in-law will
NOT eat anything with spirits in it. This recipe calls for one half cup of
white wine. Is there a substitute? I've seen chicken broth used in other
recipe as a substitute but it's already in this recipe. Maybe just
deleting it completely would work? Thanks for the help.
Nancy I also wanted to thank you for the Mahjongg game at the end of the
page. It's just the best and I am completely addicted to it. Another
wonderful resource you provide to us.
Linda Boyles Fairborn Ohio
Judy in East Brookfield
I just put up a new stockade fence and three days later I went out and the
birds have made it their outdoor bathroom area.
I lived in Rome, Italy for five years and we had a horrible problem with
pigeons. The Italians strung bright RED ribbon around the railings on
their balconies with the tails fluttering in the wind. I had my laundry
out and was tired of rewashing, so purchase a roll and strung it out.
Worked Great. Might be worth a try. Hit the dollar store and get a roll or
two and see what happens.
Pat in Colorado
Hi Nancy and all you Nancylanders! My life is whole again. For some
reason your newsletters just suddenly stopped coming. I searched all over
the internet and while I did my searching I came upon Tona's site. I not
only joined her group with great joy, but also sent her an email sobbing
that I wasn't receiving your newsletters anymore and hoped that you were
okay. She responded immediately and said she would forward my email to
you. All is well with the world now..It doesn't take too much to make me
happy, I again am receiving your wonderful newsletters. Thanks Tona! And
thank you Nancy!
Judie/So.Calif.
Good morning Nancy, I found the following recipe in one of my huge
recipe notebooks (yes, a 3 ring binder) and decided to try it the other
night. My hubby kept saying how good it was! It is very much a keeper!
Chris in NM
CHICKEN BREASTS IN WINE – GREAT! This is a keeper!
6 – 8 chicken tenders, boned and skinned
2/3 c. (10 2/3 Tbsp.) butter or margarine
1-1/2 to 2 lb. small white onions (can be canned) I used 1 med. diced
1 lb. small fresh mushrooms – I used 1 jar sliced
1 tsp. salt
1/4 tsp, pepper - I used Madeira
1(12 1/2 oz.) can chicken broth
3 Thsp. cornstarch
1 c. heavy cream
Fry chicken in about half the butter or margarine, a few pieces at a time,
until golden (about 5 minutes on each side). Heat remaining butter in
large pan or Dutch oven. Sauté onions about 10 minutes. Add mushrooms and
sauté an additional 5 minutes. Add chicken, salt, pepper, bay leaf; thyme,
1/2 cup Sauterne and chicken broth. Cover and simmer over low heat 20
minutes. (This much can be done a day ahead and refrigerated overnight.
(Reheat before proceeding.) In small bowl, make a smooth paste of
cornstarch and remaining wine. Gradually add to chicken and simmer,
stirring, for 15 minutes. Stir in heavy cream. Simmer, covered, for 10
minutes. Do not allow to boil vigorously or cream will separate. Remove
bay leaf. Serve over rice. Alternative: Use only about half the butter or
margarine. Take out the chicken when brown. Sauté the onions and mushrooms
in the same fat and then just add the chicken. This will save calories and
even enhances the taste. (I did it this way.) Serves 6 - 8
Serve on a bed of egg noodles with a side of steamed fresh green beans
with browned bacon. Yummy!
Hi Nancy and helpers. I had a recipe several years ago for Salmon
Puffs and have lost it. Do any of this group have it? I know that you
drained the juice of a can of salmon and put baking powder in the juice.
That is all I remember of the recipe. I just remember they were deep fried
and would puff up and be slightly crunchy. If anyone has this recipe I
would be very grateful for it.
Ron in Orlando
This is in response to Mary, Oregon in the Oct. 10 newsletter asking
about a substitute for lady fingers. I found a wonderful strawberry
tiramisu recipe that called for lady fingers and like you I couldn't find
any. I used the little sponge cups that are used for strawberry shortcake
instead. I split them as I felt they were too thick. Got rave reviews from
everyone. I have found some sponge cake recipes on cooking sites that I am
going to try next time.
uriel, Naples, FL
Thanks to Karen in Kentucky for quickly sending me the website for
www.fantasticfiction.co.uk/ranking.htm I make lists of my favorite
authors' books in chronological order and order them from Amazon.com's
used books for less than $5 each including the shipping and handling. I
had already made lots of lists but had a few more authors and was
frustrated that I couldn't find this site. Thanks again to Karen. Also,
thanks to Barbara in Corsicana, TX for her commentary on the
cooking/murder books. I love all of the different authors.
By the way, the 7-Up Cake has to be my favorite so far -- so light and so
tasty. The Hot-Dog Pudding recipe tastes exactly like a favorite dessert
here in Puerto Rico called "budín" which is a bread pudding that is not as
easy to make as the Hot-Dog version which is now our preferred way of
making a delicious dessert.
Thanks again, Cathy in Puerto Rico
Kalyn in The Woodlands and gramaj sent in the url for the myster books
as well.
Hello Nancy & Friends,
I need some advice from all those great cooks out there-I know nothing
about wine, and have a few great recipes that I would like to try. Could
you please give me the brand and name of a common wine (maybe found at
Wal-Mart, Sam's or another grocer)? Can you find something good there, or
do I need to go to a wine shop for this? I do know that you should only
cook with a wine that you would drink, so please help-I would like a nice
light white wine and also a good red-thanks.
This is an interesting recipe I found in some old articles that I have had
for a while. It is an Amish dish said to be one of the main dishes made to
take for a wake or "sittin' up" as we southern folks used to call it. It
was so popular because the ladies always had the ingredients on hand, and
it didn't require any seasonal ingredients to make it. I haven't tried it
yet, but I thought the history was interesting, and it don't look too bad
either.
Funeral Pie
1-1/2 c raisins
1/2 c toasted pecans or walnuts-chopped
2 c water
1/2 c light brown sugar-packed
3 T cornstarch
a pinch of salt
1-1/2 t cinnamon
1/4 t allspice
1 T cider vinegar
3 T unsalted butter
pastry for a 9" double pie crust (you could use a bought crust-thaw if
using frozen)
Preheat oven 400*. Make crust and put 1 in a 9" pie pan and chill. Put
raisins, nuts, and 2/3 c water in a saucepot and heat over medium for 5
minutes. Mix sugars, cornstarch, spices, and salt in a bowl. Add remaining
1-1/3 c water and mix well. Add this mix to the raisin mixture. Cook and
stir until it bubbles. Add vinegar and butter and heat just until the
butter melts. Cool until just warm. Remove pastry when filling is cooled,
and pour in shell. Top with second crust. Press edges to seal crust and
cut 4-5 slits in top for vent. Bake 25 minutes or until golden. Cool.
Serves 8
To Tona-love all your recipes, and got some great stuff from your site. It
is nice to see Chelsea #42 is interested in cooking too. Neither of my
boys took much interest, but that grandbaby has her own spoon and apron,
and knows exactly how to go and get it when it's time to cook. She loves
to watch the cooking shows and likes to taste test everything-even raw
onion (now that was a Kodak moment!) Keep 'em coming gang.
Thanks for all you do Nancy-I am glad that you are taking time off. You
need to do it more often. I love your letters, and it always like a nice
visit with good friends every I open it up. I don't know what we would do
without you, so don't you feel bad about missing letters here and
there-you deserve it.
Mimi in AL ^..^
I just wanted to send a big thank you to schoolbuslady for the
delicious snack idea of candy corn and dry roasted peanuts. It absolutely
tastes just like a payday candy bar! Yum.
Rita in Memphis (NY)
This if for Connie in Cincinnati
We have two sons ourselves and this is a popular meal for the evening.
Swiss Steak
1-1/2 - 2 lb. round steak
2 tbsp. flour
1 sliced green pepper
1 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
1 lg. onion, sliced
1 (16 oz.) can tomatoes, cut up
1 stalk celery, thinly sliced
1 tbsp. thick bottled steak sauce
Cut steak into serving size pieces. Coat with flour, salt and pepper. In
large skillet or slow cooking pot with browning unit, brown meat in oil.
Pour off excessive fat. In slow cooking pot, combine meat with tomatoes,
onion, green pepper and steak sauce. Cover pot and cook on low for 6 to 8
hours or until tender. Thicken juices with additional flour, dissolved in
a small amount of water, if desired. Makes 5 or 6 servings.
You could serve it up with mashed potatoes and some fried sweet potatoes
(sprinkled with sugar instead of salt)
Susanna in Louisiana
To Nancyb, regarding the Scripture cake. I think we have the
same recipe. You were right when you were not sure in the ingredient was
given, as it is not. It will say, for example, "1 cup of" and give a
verse. you have to look up the verse, to find what you need 1 cup of. The
book I have is compiled by The Market Bulletin, so it is similar to a book
that a church or family or organization may put together and sell. One
recipe I don't think I mentioned is called Grandma's Pound Cake because
the ingredients are 10 eggs (one pound), 2 cups (one pound) butter,2 cups
(one pound) sugar, and 4 cups (one pound) flour. I have never made a pound
cake so I don't know if this is the usual amount of the ingredients. I
thought it was interesting, though.
Knitter in Illinois
This is for Sonja Fuller (Wed., Oct. 10th newsletter) wanting to know
about the Old Fashioned CookBook. After clicking on this link
http://www.wvagriculture.org/, scroll down the page to the 5th yellow
section. The information you are looking for is on the top right of this
yellow section. Thank you for such a great newsletter.
Sheila NY
Pepsi Barbecue Sauce
1 part ketchup
2 parts cola (Coke, Pepsi, etc.)
Place chicken parts in saucepan or kettle. Sprinkle with a little garlic
salt and onion powder. Mix enough sauce and pour over chicken to almost
cover. Bring to a boil and turn down heat to simmer. Simmer until chicken
is done. This sauce is quite versatile in that you can add Worcestershire,
soy sauce, lemon or vinegar if you desire. Do not bake.
Linda NM
Brisket
1 pouch Lipton onion soup mix
1 jar chili sauce
1 can regular Coke
1 lg. untrimmed brisket
Put brisket in roasting pan, fatty side up. In bowl, mix soup mix, chili
sauce and Coke. Pour over brisket. Cover roaster and bake in 300 degree
oven for at least 5 hours. Remove brisket from gravy and slice diagonally.
Skim fat off gravy and serve as sauce for the meat.
Linda NM
Brisket
Beef brisket, trimmed (3 to 4 lb.)
16 oz. jar of Zesty Italian salad dressing
16 oz. can of Coke
Marinate the brisket in a covered container in the Zesty Italian dressing
and can of Coke. Marinate in the refrigerator for at least 24 hours. (If
brisket is not completely covered, add more dressing or Coke.) In a
covered cooking dish, put brisket and marinate sauce. Cook at 300 degrees
in conventional oven for 2-3 hours. Will serve 4 to 6 people depending on
size of beef brisket.
Linda NM
Easy Italian Dip
1 container (16 oz.) Sour Cream
1 envelope GOOD SEASONS Basil Vinaigrette Salad Dressing Mix
Mix sour cream and salad dressing mix. Refrigerate several hours for
flavors to blend. Serve with bread sticks, assorted cut-up vegetables, ham
strips or cooked cleaned shrimp. Makes 2 cups.
Make-Ahead: Dip may be made up to 48 hours in advance. Cover and
refrigerate until ready to serve.
Tona in Bama
HAWAIIAN CANDY
1 C. whipping cream
1/2 C. brown sugar
1 C. granulated sugar
1/2 C. crushed, drained pineapple
1 T. butter
1 tsp. preserved ginger
1/2 C. broken pecan meats
1 tsp. vanilla extract
Bring whipping cream to a boil in a heavy saucepan. Remove from heat and
stir in brown sugar, sugar and crushed, drained, pineapple until sugars
are dissolved.
Put on heat again, then stir constantly until these ingredients boil.
Cover and cook for about 3 minutes until the steam washes down any
crystals which may have formed on the sides of the pan.
Uncover, and cook over low heat, stirring only if necessary, to the
soft-ball stage (238*F). Remove from heat and add remaining ingredients.
Cool to 110*F.
Beat until creamy. Pour into a shallow buttered pan. Cut into squares
before it is cold. This may also be used for centers for dipped candy.
Tona in Bama
*This may be a repeat recipe. I could not
remember if it had been posted before.
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Messages about medical histories and/or medical treatments are not be
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Some messages have been edited to avoid duplicate information that has
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Nancy Rogers
