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Saturday and Sunday a newsletters may not be sent. I am still taking
care of personal business. Hopefully I will have time but am not sure
right now.
Nancy Rogers
For Linda Boyles, in Fairborn Ohio
I've never understood the aversion to using 'spirits' in cooking, because
the cooking cooks all the alcohol out of the dish, leaving just the
flavor. But, there's no accounting for tastes, so I'd suggest you just use
either chicken broth or water.
Think of me on turkey day. I'm an ex-Ohio-an (Struthers, just outside
Youngstown).
jeanlock McLean VA
This is for Ron in Orlando who is looking for the recipe for Salmon
Puffs. You are in luck,Ron, as this is one of my familys favorites.
Salmon Puffs
1 large can Salmon, drained (approx.16ozs.)
1 egg
1/3 cup finely chopped onion
1/2 cup flour
1 1/2 tsp. baking powder
1 1/2 cups cooking oil
Drain the salmon well and reserve 2 Tablespoons of the juice, set aside.
In a bowl mix the salmon, egg and onion till sticky. Stir in the flour.
Add the baking powder to the salmon juice (it should foam if the baking
powder is fresh) and pour into the salmon mixture. Mix together and drop
by teaspoonfuls into the hot grease.. they will puff and become lacy. Cook
till browned and drain on paper towels. I serve mine with Tartar sauce and
scalloped or creamed potatoes, english peas and a salad. We love them.
Hope this is what you are looking for..
Happy cookin'
Barbara in Corsicana,Texas
Hi Nancy and friends,
II went on the website for authors and I got Page cannot be displayed.
Also, for Phyllis in Bethalto, in regards to your Italian Pizzelles. I
assume they are to be baked in the oven. What oven temperature and for how
long please?
Carolyn, Rochester, New York
Hi there,
My name is Alona, I wanted to send along some recipes from
www.thepotatounderground.com,
a new blog from the US Potato Board. We are featuring simple mashed and au
gratin recipes you can make in your microwave in 10-15 minutes. (See
below) I hope you consider them and share them with your readers.
Thanks a lot!
Alona
MASHED:
4 medium Russet, Yukon Gold, or White potatoes, or 6 - 8 Red potatoes
Milk, to taste
Butter, to taste
Salt and pepper, to taste
Step 1
Wash potatoes; peel, if desired. Place the whole potatoes into microwave
safe dish. Cover dish. (If covering the dish with plastic wrap, poke a
small hole in the plastic.)
Step 2
Place potatoes in microwave. Microwave on HIGH for 8 minutes* or until
potatoes are done. Use oven mitts to carefully remove dish from microwave
with hot pad, and due to steam build-up, use oven mitts or tongs to remove
plastic wrap from dish.
Step 3
Pour contents into bowl and use a potato masher to mash potatoes. Add
milk, butter, salt and pepper. Use potato masher to continue mashing
potatoes until reaching the desired consistency. Serve.
AU GRATIN:
4 medium Russet or Yukon Gold potatoes
1/2 cup milk, divided
Salt and pepper, to taste
1 cup shredded cheese, divided
Step 1
Slice potatoes thinly (approximately 1/8” thick).
Step 2
Pour enough milk into the microwave-safe dish to just cover the bottom.
Step 3
Lay potato slices on bottom of dish, covering bottom. Sprinkle with salt
and pepper.
Top with shredded cheese.
Step 4
Repeat layering of ingredients until all potatoes have been added to the
dish. When final layer of potatoes have been added and seasoned, pour
remaining milk over ingredients before adding the last of the cheese.
Step 5
Cover and microwave on HIGH for 10 minutes or until potatoes are done.
Carefully remove from microwave and serve.
Alona C
Dear Pat C,
Thank you for an AMAZINGLY fast response in the
Oct. 11th. newsletter for my Cherry
Nut Bread request!
Since I've never baked it in my life, only purchased it in bakeries, I
can't tell you immediately if this is the recipe or not. However, I am
going to bake it ASAP, & will post another reply to let you know (it
sounds delicious); not sure if this recipe would hold up to toasting, but
sounds like a keeper in any event!
Thanks Again!
Susan from Superior, WI.
Hello Gang,
To Lisa, the Pork Chop & Potatoes recipe of your in Oct. 11 letter is the
same that my Mema made every year for our Thanksgiving dinners (along with
turkey and all the other stuff). It is delicious-I can vouch for that and
anyone who makes it should love it too.
Thanks to Jena in WV-I checked out the AG site and found a lot of great
recipes to try. The Lemonade Ginger Chicken will be one I will make soon
as DH and I love chicken. I also found this one, and with the holidays
coming up, I think I will give it a test run this weekend.
Sweet Potato Puffs
2 pounds sweet potatoes
1/3 c fresh squeezed orange juice
1 T grated orange zest
1 egg-lightly beaten
1/2 t nutmeg
1/2 t vanilla flavoring
1/4 c fine chopped nuts
Pam cooking spray
honey
Preheat oven 375*. Spray a cookie sheet with Pam. Peel and cut potatoes
into inch pieces. Put potatoes in a 3 qt saucepot and cover with water.
Bring to a boil and cook 10-15 minutes or until tender. Drain and put in a
large bowl. Mash potatoes until smooth. Add remaining ingredients except
nuts. Spoon mix onto cookie sheet in 10 mounds, sprinkle with nuts. Bake
30 minutes. Drizzle with honey while warm if desired.
Have a great day Nancy--and thanks for all you do for us.
Mimi in AL ^..^
Hi Folks... this is the way I make gravy for chicken and turkey.
I strain the drippings from the bird and pour into another pot. then I add
a family sized can of cream of chicken or cream of mushroom soup undiluted
and a dash of garlic salt/powder. Bring to a boil. If needed I add some
water to get the desired consistency. No one has complained about the
gravy and I can make it while Hubby is carving the bird.
Barb/De.
In Northern Ontario just south of the French river there is a trading
post apparently that makes the most wonderful PUMPKIN FUDGE made
from uncooked pumpkin - they probably bake the whole pumpkin in the oven
and scrape out the pumpkin to do the fudge -
Has any one on line every made pumpkin fudge this way - A friend asked me
if I possibly have a recipe doing it that way - WELL I do not - I would
really appreciate it someone has and could send in the recipe -
I don't know what the difference would be from canned to the whole pumpkin
but she says it is to die for !!
Thanks Joanne South Western Ontario
Hi Nancy, I Have a question for Phyllis in Bethalto about the
Italian Pizzelles: Don't you bake these? Directions just say to mix up
but not what to do next!
Billie in Fl
I saw a recipe for Chicken Breasts in Wine submitted by Chris in NM in
the Thursday, October 11th email. It doesn't state how much Madeira wine
to use. Can someone, or Chris in NM, help. I'd love to try this recipe. It
sounds very good.
Thanks. Doris in Pittsburgh, PA
Hi Nancy
Can you post Tona's website again? I must have missed it. Look forward to
your newsletter everyday. I've gotten so many wonderful recipes that I
would have to live to be 100 or more years old to try them all. Thanks
again for all your hard work.
Carolyn, Syracuse
Made Heloise's apricot jam using Sunsweet dried apricots and was
disappointed. Both husband and I found it quite flavorless. Mixed half
with an equal amount of rhubarb sauce I had on hand and that was an
improvement. (I often make strawberry/rhubarb, peach/rhubarb, and
raspberry/rhubarb jams as rhubarb seems to enhance fruit flavor much as
the addition of salt enhances other foods.)
.
I put the remainder of the apricot jam into our breakfast muffins along
with some leftover calamondin puree (a small, sour orange) and some
raisins. (Waste not; want not.) The muffins were very good but had no
apricot flavor.
Leah
Scripture Cake
1/2 c. butter (Judges 5:25)
2 c. flour (1 Kings 4:22)
1 c. figs (1 Samuel 30:12)
1/3 t. salt (Leviticus 2:13)
1 1/4 c. sugar (Jeremiah 6:20)
2 t. baking powder (Luke 13:21)
1/2 c. water (Genesis 24:11)
1 c. raisins (1 Samuel 30:12)
3 eggs (Isaiah 10:14)
cinnamon, mace, cloves (! Kings 10:10) 1/2 t. each
1 T honey (Proverbs 24:13)
1/2 c. almonds (Genesis 43:11)
Blend butter, sugar, spices, salt. Add beaten egg yolks. Sift in baking
powder & flour. Add water & honey. Put fruit & nuts through food chopper &
flour well. Follow
Solomon's advice for making a good boy - 1st clause
of Proverbs 32:14. Fold in stiffly beaten egg whites,
Bake 1 hr. in 375 oven.
(Note! I have two more Scripture Cake recipes and one Bible cake recipe.
These cakes were fun in the form of an early trivia game and a great dish
to take to church suppers. Nobody knows where they were invented but they
were spread by women.)
Athena in DE
Lettuce/Cranraisin Salad
2 bags romaine lettuce
2-3 Granny Smith Apples, diced
3/4 pound Swiss cheese, cubed
1 bag cranraisins
3/4 pounds salted cashews, halved
1 cup vegetable oil
3/4 cup granulated white sugar
1/3 cup white vinegar
Combine lettuce, apples, cheese, cranraisins and cashews in a large salad
bowl. Mix vegetable oil, sugar and white vinegar to make a dressing. Add
dressing to the salad just before serving.
Bette~Indiana
Good morning Nancy! Oops I see where I goofed with my CHICKEN
BREASTS IN WINE recipe in Thurs. 10/11/07 newsletter! Where I have 1/4
tsp, pepper - I used Madeira should be:
¼ tsp. pepper
½ - ¾ c. dry white wine – I used Madeira
The rest of the recipe is correct! I scanned this recipe in from my 3 in
one printer, changed it to Word and didn’t catch that goof before I sent
it! This is a great recipe and we will have it again.
Take care Nancy!
Chris in NM
On Tuesday, Oct. 16th, I am going to Austin to see my son and his
family. We will be looking for some great places to eat some local
cuisine. I am from Oregon, and I love Mexican food, though I know it isn't
"Mexican" there. I would love some tips on where to go. Some nice casual
places are the best for us.
Thanks for any suggestions!
Mary in Oregon
CardFountain Greetings ( new talking cards! )
The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.
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Linda in NM can you use diet soda (coke Pepsi) in your chicken barbecue
recipe?
Mary Ann upstate N Y
This is in response to Mimi in AL regarding her question about wine. I
have heard that Aldi's (a chain of discount groceries) has its own
brand of wine. My neighbor is always talking about the wine her hubby gets
called "Winkin' Al". I don't shop at Aldi's, so not sure about the actual
name. However, it is table wine (drinking wine, not cooking wine) that is
very cheap at maybe $2 or $2.50 per bottle. I think they are trying to
compete w/ the Trader Joe's "Two Buck Chuck" (Charles Shaw wine that is
sold for $1.97 to $2.49). I shop at our local Trader Joe's for the many
organic products, so know they have inexpensive wine. I'm sure these
inexpensive wines would taste much better in cooking than wine that is
labeled "cooking wine". Good luck.
Made these for dinner last night and there were no leftovers. Has an
unusual flavor.
Root Beer Chicken Fingers
1 cup root beer
1 cup ketchup
3 tablespoons Worcestershire sauce
1 1/2 tablespoons dark brown sugar
1 tablespoon molasses
1 clove garlic, minced
1/2 teaspoon freshly grated ginger root
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
4 boneless, skinless chicken breasts, cut into long, thin strips
salt to taste
freshly ground black pepper
1. In a small saucepan, combine the root beer, ketchup, Worcestershire
sauce, brown sugar, molasses, garlic, ginger, lemon zest and lemon juice.
Bring the mixture to a boil and simmer over low heat for 15 minutes. (This
can be made in advance and stored in the refrigerator for
up to 2 weeks.)
2. Preheat the oven to 350ºF. Spray a baking sheet with nonstick spray.
Separate the root beer sauce into 2 bowls (one for brushing on the raw
chicken and another for serving with the cooked chicken).
3. Season the chicken strips with salt and pepper. Place the chicken on
the baking sheet and brush them with the root beer sauce. Bake in the oven
until the chicken is thoroughly cooked, about 15 minutes.
4. Serve with the remaining root beer sauce.
Serving Size: 4 chicken strips with sauce
Number of Servings: 4
Per ServingCalories210 Carbohydrate22 gFat2 gFiber1 gProtein27
gSaturated Fat0 gSodium149 mg
Have a good day! Lisa (East Texas)
This is for Chris in NM, Hope this is what you are looking for .
Salted Peanut Crisps
1 cup soft Shortening (½ butter for flavor)
1½ cups Brown Sugar (packed)
2 eggs
2 tsp. Vanilla
3 cups Flour
½ tsp. Soda
1 tsp. Salt
2 cups Salted Peanuts
Mix thoroughly, Shortening, Sugar, Eggs & Vanilla. Sift together dry
ingredients & stir into first mixture. Stir in Peanuts. Drop by rounded
tsp. about 2 " apart, onto greased cookie sheet, flatten with bottom of
glass dipped into sugar. Bake 375º for 10 minutes.
Marsi in AZ
In response to Barb/De question about brining a frozen turkey
... I have never put a completely frozen turkey in the brine, but have put
in a slightly still frozen one. And it turned out just fine. I typically
buy fresh turkeys for the holidays, which is when I do most of the
brining. If I'm using a frozen turkey, I usually smoke it. A couple of
years ago, when frying turkeys were all the rage, my family made 3
different turkeys for Thanksgiving ... a brined one, a smoked one, and a
fried one. Our favorite by far was the brined turkey. Second choice was
smoked. So, ever since then, I've been in charge of the turkey (I think my
two sisters voted for mine just so they wouldn't have to cook, lol). We
were unimpressed with the fried turkey, but then none of use fry foods at
home anyway.
Hope this helps,
Lisa (East Texas)
Hi Nancy and Nancylanders: Had a great time at the country fair in PA.
Loved watching the children show off their animals, especially the pigs.
Here are two more TNT recipes from my or my Mom's recipe collection that I
am still organizing. Brings back good memories, and also is reminding me
to remake these yummy recipes soon.
Easy Rainy Day Meatloaf
1 can (8 oz.) tomato sauce*
1 envelope Sloppy Joe seasoning mix*
1 1/2 pound ground beef
1/2 cup chopped onion (I add more)
2 eggs
2 cups cooked rice
1/2 cup shredded Cheddar cheese
Mix sauce, seasoning mix, ground beef, onion, and 1 egg. Spread half in a
8 x 5 loaf pan. Combine rice, cheese, and 1 slightly beaten egg; spread
over meat. Top with remaining meat mixture. Bake in preheated oven at 400
degrees for about an hour or until ground beef is well done. Let sit out
for 10 to 15 minutes; slice and serve. Six servings
* If you can't find dry Sloppy Joe seasoning in a package, substitute
canned Sloppy Joe mix for the seasoning and the tomato sauce.
I loved this dessert. Maybe some of you remember it too, or one very
similar.
Pistachio Nut Cake
1 box white cake mix
2 sm. pkgs. pistachio instant pudding
4 eggs
1/2 cup oil
1 cup club soda (I have used 7-Up in the past when I didn't have club
soda)
1 tsp. almond extract
Combine all ingredients and beat 4 minutes with mixer. Fold in 1/2 cup
chopped maraschino cherries and 1/2 cup chopped nuts.
Pour into bundt or tube pan that has been buttered and floured. Bake at
350 degrees for 50 to 55 minutes.
Have a great day! Ginny Lee-upstate NY
I know that people come and go from this site, and that every person
who likes the site probably cannot read it every day. I sent this in a
while ago, but will repeat it to tell Linda from Ohio that I found a
newspaper article about substitutes for wine in cooking.
Use 3 parts white grape juice and 1 part white wine vinegar for a light
and dry white wine for poultry dishes, and 3 parts red grape juice blended
with 1 part balsamic vinegar to mimic a bull-bodied red wine.( I have
tried the alcohol-free wines, and they are terrible!)
Also, someone could not find lady fingers. At Safeway they keep them in
the freezer at the bakery. Ask for them there, or at any store. They
probably do not sell a lot of them, so they keep them in the freezer.
from Dorothy in WA
In the Oct. 10 n/l Mary in Oregon asked about a replacement for
ladyfingers in tiramisu. Mary I have used a pre-baked pound cake
bought at, say, Wal-Mart, or an angel food cake. I prefer the pound cake
since it is more dense than the angel food cake.
Hey, Mary, I would like to see the recipe from Martha Stewart. Maybe you
could share it here if you don't mind. I really like tiramisu.
Barb in OKC
Hello Nancy, and Nancylander's! I have a question. If you don't have
ladyfinger's readily available, what is a good replacement? I found a
quick recipe for tiramisu on Martha Stewart's Everyday Cooking, and I love
this dessert. I have never seen ladyfinger's in my area, and wouldn't know
where to begin looking for them. Can anybody help me (I hope!)?
Mary in Oregon
Comment
Recipes from Martha Stewart are copyrighted and I can not post them in the
newsletter. A link to the recipe may be posted.
Nancy Rogers
How can you store granulated sugar, if you buy extra bags on sale?? I
tried putting them in the freezer, and that did not turn out well, at all.
Any ideas??
Thanks, Sue
Hi Nancy. I'd like to send a big thanks to Joan of AR for submitting
her Pumpkin Roll recipe. Joan, that was so nice of you. Thank you so very
much.
Vicki, thank you also for your suggestion in regards to the Indian Fry
Bread question. We tried the Heinz Chili Sauce and knew right away that it
wasn't the right topping for that dish. I will definitely try your bean
and beef idea when I make them the next time. Thank you very much for your
suggestion.
Nancy? Thank you, too. If it wasn't for this newsletter, I wouldn't have
any new recipes to make. Thanks for all of the time you spend getting this
newsletter together for all of us in the country to use and enjoy.
Andee In Los Angeles
Hi all!
I know that everyone can not go out and buy new pots, but I must tell you
about the best pots to buy. I have found that pots made of 18/10 stainless
are the best! Going through menopause and having Fibromyalgia has made me
a little, shall we say forgetful! I go online then forget what I am
cooking! No matter how burnt on something gets, all I do is soak it in the
sink, and voila'!, everything comes right out!
These pots are the best, especially for those of us who are a little
forgetful.
Sincerely,
Jeri K. from Glen Cove L.I.
All of the recent recipes for sausage gravy reminds me of a recipe my
husband used to ask for frequently, gravy eggs. This is simply hard boiled
eggs cut up in a white gravy and served over toast broken into pieces. I
used to make 4-6 cups of white sauce (1 Tablespoon of flour mixed with
melted butter per cup of milk) and a dozen hard boiled eggs. I would cut
the eggs up and add to the gravy when it was thickened--salt and pepper to
taste. My family craved this and it helped stretch my food dollars. Lynn
in Las Vegas
Hi Nancy,
Regarding the electric pressure cookers - I don't quite understand how
they are different from a regular pressure cooker. Are they like a
broaster? I and my family have always loved broasted chicken and would be
very interested in this if they were like a broaster. Could any of you
good cooks out there, tell me how an electric one works? I'd be very
interested to find this information out.
Cindi in Nebraska
For CG in Lancaster, PA here is a recipe that I have had a while but
have never tried it. Your daughter may use this and see if it taste ok.
also the horsey sauce.
Bronco Berry Sauce
3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
1. Combine all the ingredients except the bell pepper and minced jalapeno
peppers in a small saucepan. Whisk ingredients well.
2. Set saucepan over medium or high heat, uncovered. Add peppers and bring
mixture to a full boil, stirring constantly.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove
from heat and let sauce sit for about 10 minutes. Stir and cover.
4. When sauce has cooled to room temperature it is ready to be used or
chilled. To chill, place in refrigerator in an airtight container until
ready to use. Makes 1 cup.
Horsey Sauce
1 cup mayo
3 Tablespoons Horseradish
1 Tablespoon sugar
Mix and refrigerate.
Peggy in East Texas
Easy and tasty!
Biscuits and gravy
1 lb. breakfast sausage
Cook sausage until well done, breaking up as it cook's. I use a potato
masher to break up sausage.
Push sausage to corner of pan, I use a deep chicken fryer in making
this. Add 2 to 3 tablespoons of flour. Mix well into sausage grease and
brown well. Add milk, little at a time, starting out with about 1 1/2 to 2
cups, stirring continuously, until desired thickness. Add milk if needed
to thin. Cook at low heat for abut 10 to 15 minutes.
Place over biscuits.
Enjoy! Rae in Michigan
Hi everyone does anyone have a good chicken salad recipe the
kind for sandwiches,,
Thanks Debbie in NC
For CG, Lancaster PA
Todd Wilbur's Top Secret Recipe site has a free clone of the Arby's Bronco
Berry Sauce.
http://www.topsecretrecipes.com/
gramaj
In response to Peggy in NELA and the breakfast cookies recipes. No the
sausage is uncooked. I have used both regular sausage, spicy and lower fat
sausage and liked them all. That is the big reason for putting them on
paper towels after you take them out of the oven to absorb any excess
grease. I hope you like them as much as we do.
Donna in KS
CG in Lancaster PA asked for a copycat of the Bronco Berry Sauce. I got
this one from www.recipelink.com.
I like this with stuffed jalepenos that I make.
Arby's Bronco Berry Sauce
3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
1/4 teaspoon red food coloring(50 drops)
1/8 teaspoon onion powder
1 dash cayenne pepper
1 dash garlic powder
1 dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeño peppers
Combine all the ingredients except the bell pepper and minced jalapeñno in
a small saucepan. Whisk well. Set saucepan over medium-high heat,
uncovered. Add peppers and bring mixture to a full boil, stirring often.
Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove
from heat and let sauce sit for about 10 minutes. Stir and cover.
Use sauce when it reaches room temperature or cover and chill until
needed.
This recipe yields 1 cup.
Barb S - Omaha NE
This may be a silly question, but what is wine jelly used for?
The recipe sounded interesting and would like to make it at Christmas.
Thanks to all or brightening my day!
Hugs Julie, BC,Canada
To Tona,
About your Orange Sour Cream Cake---do you think it would turn out if it
was baked in a regular cake pan instead of a Bundt pan?
Thanks Much KA
Hi Nancy and everyone,
I would like to thank Caroline in MO for the chocolate mayo recipe and
Nancy for sending it. My mouth is watering as I write this note and can't
wait to make it again. Thanks to all who contribute to this group, I
always look forward to opening my e-mail and finding Nancy's kitchen in my
inbox when coming home from work, it buts a big smile on my face.
Hugs from Canada
Julie from British Columbia
I need salt free recipes for my husband who is on a drastically
reduced sodium diet. I cannot use even a pinch of salt in his food. I need
recipes and ideas that are also tasty without using salt. Is there anyone
who cooks tasty food without salt in Nancyland?
Gay in L.I.
Strawberry Salad
1 can strawberry pie filling
1 can (20 oz) crushed pineapple (drained)
1/2 c. walnuts; chopped
1 can condensed milk
1/2 oz coolwhip
Mix first four ingredients together by stirring with a large spoon. Fold
in cool whip. Pour into a 9 x 13 pan and freeze. Let stand at room
temperature approx 1 hour before serving. Salad can be refrozen.
Tona in Bama
Chicken Dump Casserole
1 fryer chicken, cut into serving places
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1 can creamy onion soup/dip
1 can water
1 can chicken broth
1/2 cup green onion tops, chopped
One 2 ounce jar diced pimiento
2 cups raw rice (medium grain)
In a 13 x 9" pan or baking dish, melt butter on low heat on top of range.
Coat chicken with butter. Arrange in pan and sprinkle with salt and
pepper.
In a large bowl, combine soup, water, broth, onions, pimientos and rice.
Mix well. Pour mixture over the chicken, spreading evenly. Bake at 350 for
1 hour.
Tona in Bama
Mexican Potatoes
6 tablespoons oil
5 baking potatoes, peeled and cut into 1/2" cubes
2 large green bell peppers, cut into 1/4" strips
2 onions, thinly sliced
1 large tomato, cut into 1/4" dice
1 teaspoon minced garlic
1/2 teaspoon pepper
1/2 tablespoon salt
2/3 cup shredded jack cheese
2/3 cup shredded cheese
*Slice jalapenos (optional)
Heat oil in a large nonstick skillet over medium heat. Add potatoes and
cook, stirring frequently, until potatoes are barely tender, about 15
minutes. Add bell peppers, onion, tomato, garlic, pepper and salt and cook
until onion is softened and potatoes are tender, about 10 minutes. Spoon
mixture into baking pan or oven proof casserole. Lay sliced jalapenos,
next. Sprinkle jack and cheddar cheeses on top. Bake at 350 degrees for 5
minutes or until cheeses melt. Serve immediately.
Serves 6 to 8.
Tona in Bama
This is for Dee in Lafayette from Oct
11newsletter. I didn't have a problem pulling up that website on
my WEBTV. Please try again. I copied the Mitford series for you. I am
reading them in order right now and just love them.
Series
Mitford
1. At Home in Mitford (1994)
2. A Light in the Window (1995)
3. These High, Green Hills (1995)
The Mitford Years Reading Guide (1997)
4. Out to Canaan (1997)
5. A New Song (1999)
6. A Common Life: The Wedding Story (2001)
7. In This Mountain (2002)
8. Shepherds Abiding (2003)
9. Light from Heaven (2005)
I get my books from the library and they can print you out a copy also.
Maybe we can meet on the proboard and exchange e-mail addies for further
communication.
Thank you Nancy for such a friendly and informative site. God Bless
Lou, Fl.
*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
