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Does any one of you wonderful cooks out there know how to use "meringue
powder"? I was given a large container of it but no instructions as to
how to use it. I know it can replace eggs for meringue, but have no idea
what to do with it or how to use it in other ways.
Thanks, Sandra from Oregon
Snickerdoodle Muffins
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
Plus: 1 cup sugar and 2 TBSP cinnamon mixed in a shallow bowl together for
rolling the dough balls in.
Cream the butter and sugar until soft about 3 to 5 minutes. Add in the
vanilla. Add in the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, and baking powder
and cream of tarter.
Add the flour mixture and the sour cream alternately to the egg-butter
mixture in the additions. Start with the flour and end with the flour.
Scrape the bowl occasionally.
Using a regular size ice cream scoop, scoop out muffin batter one at a
time and drop into a shallow bowl filled with the cinnamon sugar mixture.
Roll the muffin around in the mixture until it is covered completely in
cinnamon sugar.
Place muffin into greased muffin pan. Depending on the size of your tins,
you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes
in a 350F oven or until they are golden brown.
Dawn - Cape Cod
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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.
Ecards- for more information.
Hi Nancy,
it's been a while since I left a message but I've kept on reading your
newsletter faithfully. It's become a regular part of my day and I surely
won't miss it. Just recently I've discovered my love for ranch soy
crisps, those that resemble small rice cakes. So I searched the
internet for some kind of (copycat) recipe but without getting what I was
looking for. Does anybody know how to make great tasting, low-calorie soy
or rice crisps?
Stefanie, Dominican Republic
The past 8 days I have been in Arizona on business. I owned the
sites Annie's Recipes
and Alicias Kitchen and
have sold them. I went to Arizona to complete the sale. Due to
muscular dystrophy my energy level has decreased over the past year. The
two sites were purchased by some really nice people that have time to
devote to the sites and improve them. If you are a member of Nancy's
Kitchen nothing will change.
Since I no longer own Alicias_Kitchen I can not use it in the email
address of the newsletter.
If you have alicias_kitchen in your
email address you will need to change
to Nancy's Kitchen Newsletter
YahooGroup. Click here
to make the change.
Please send me an email when this is completed.
All others need to do nothing to continue this email newsletter.
The sale will not change anything about this online newsletter.
It will allow me to devote more time to this newsletter and Nancy's
Kitchen site.
Nancy Rogers
If the lady who has the recipe for Tiramisu on Martha Stewart's
Everyday Cooking would send the url of the recipe I'd sure
appreciate it. Tiramisu is a favorite of mine. Sorry I don't know a
substitute for lady fingers. Thank you. Doris - De.
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
I'm looking for the recipe for Apple Pie Filling for 9 pies. It was a
freezer mixture. I've gone back to September in the newsletters and I
still can't find it. Also I googled it and can't find it. I'm beginning to
think I dreamed the recipe.
Barb in WNY
Hello Nancy
This is for Sonja Fuller looking for Old Fashion Cookbook list on the WV
Dep of Agriculture. Its there on the left side of the page click on
Available Publications. Then its about half way down that page Good luck
Caroline MO
I too, missed Tona's site. Would you please post it again, or let us
know where to go to find it.
Betty T. Ga.
For Lou in Fl.
Thank you for the info about that book website. I have never read the
Mitford series but will try the first one.
I recently have been reading books about Inspector Morse by Colin Dexter
and also about the life of Beatrix Potter, the Peter rabbit lady, I am
sure you know about.
Also will try that website again.
Thank you, Dee in W.Lafayette
Hello, this is for Debbie in NC. Excellent Chicken Sandwich. Enjoy, Penny
from Wisconsin
Margaux's Curried Chicken Sandwich
Makes 6 servings
20 whole black peppercorns
2 bay leaves
2 whole cloves
1/2 lemon
3 pounds medium chicken tenders
1/2 cup plus 2 Tbsp. spicy brown mustard
1/2 cup honey
1 1/4 tsp. curry powder
3/4 tsp. lemon pepper
1/8 tsp. salt
Butter for spreading
1 loaf challah or other rich egg bread, cut into 12 thick slices
(I use a good Italian bread or bakery fresh white bread)
1/2 cup shredded carrots
1/2 cup slivered almonds
2 medium tomatoes, chopped
1 bag (about 5 ounces) mesclun salad green
Red grapes and assorted berries for garnish
1. In large saucepan over high heat, add peppercorns, bay leaves, cloves,
lemon, and 14 cups water; cover and bring tot a boil. Add chicken and
cook, uncovered and stirring occasionally, 7 to 10 minutes, or until
cooked through; drain. Once cool, quarter each tender crosswise.
2. In a large bowl, combine mustard, honey, curry powder, lemon pepper,
and salt; stir in chicken. Cover and refrigerate at least 30 minutes or up
to 1 day.
3. Butter both sides of bread slices. In a heated nonstick skillet over
medium-high flame, cook bread in batches 3 to 5 minutes or until browned,
turning once.4. Combine carrots and almonds with chicken mixture. (do this right before
making sandwiches) Divide chicken curry among 6 bread slices. Top with
tomatoes, mesclun, and remaining bread slices. Serve with fruit.
Nancy, I can't remember who wanted a way to clean burn out of her pan. I
just read on the FeedBlitz, The happy house cleaning guide that you could
use coke in the bottom of the pan to cover the burn and boil it for a
couple of minutes and it would come out. May take 2 times. This was for
burned pop corn, too. Maybe this will help someone.
Madelyn of Ar.
Good morning Nancy,
Thanks to Marsi in AZ in the Oct. 12th newsletter for her recipe for
Salted Peanut Crisps! I gave the recipe to my friend, but she hasn’t let
me know if this is the one yet. It may be!
For everyone in the “family” who don’t like to use alcohol in cooking,
here is a link to substitutions!
http://www.cdkitchen.com/features/tips.php?category=5
You will find substitutions for a lot of things, including substitutes for
alcohol. There are 3 pages of them! Good luck!
Take care Nancy! Chris in NM
Thanks to Tona for the Cake Mix cookie recipe. I made a batch with a spice
cake mix and maple chips from the Prepared Pantry. They were Oh so good.
This will be my project for Christmas. I can see all kinds of combinations
quite like the 2 ingredient fudge. I plan to make several kinds of each
and give them away as gifts. If anyone tries some different combinations
that they think are especially good, maybe they can share them.
Marilyn in Ohio
Cheesy Wild Rice Soup
1 package quick-cooking long grain and wild rice
4 cups milk
1 can cream of potato soup
8 ounces of velveeta cheese, grated
1/2 pound sliced bacon, cooked and crumbled
In a large pan, prepare rice according to directions. Stir in the milk,
soup and cheese and mix well. Use lower heat to melt cheese and stir so it
will not stick. Garnish with bacon.
Bette~Indiana
Creme De Menthe Cake
1 white cake mix
1 can Hershey's chocolate fudge topping
6 tablespoons creme de menthe, divided
9 ounces of cool whip
Add 3 tablespoons creme de menthe to white cake mix. Bake according to
directions on the box. Use a 9X13 inch pan. Cool. Cover the fudge with
Cool Whip that has the other 3 tablespoons of creme de menthe added.
Refrigerate.
Bette~Indiana
Hi Nancy and all the Nancylanders, Hope everyone is doing good. Nancy,
please give your four-footed assistants an extra rub on the head for me. I
loved the pictures and you look just as I imagined. A sweet smile to go
with a sweet spirit and heart!! We are having spectacularly cool weather
here in East Texas... 55 when I wake up and in the low 80's in the
afternoon. That is enough cool air to make me want to kick up my heels!
HA!
This is in response to Sue about storing granulated sugar. Sue, I bought a
5-gallon heavy plastic bucket at a kitchen store. I usually buy a 25-lb
bag of sugar once a year at Sam's. I pour it into the plastic bucket and
it keeps all year. I keep it in my pantry and just get it out when I want
to fill up the canister on my kitchen counter. The lid is really tight
fitting and that keeps out bugs, dampness, etc. I have been doing this for
about 10 years and have had no problems. Hope this helps.
God bless you all,
Sandi Hutson in Jasper, TX
Sue in Oct 12th issue. I keep sugar in a large tin. A tin like those big
tins popcorn come in you can find at Christmas time. I keep my extra flour
in them too. I wish those big tins we used to go and get cherries and such
were still around. Now I am dating myself!!lol.
Mary Ann upstate N Y and it is finally Fall!
This is another recipe that I my old friend Ann shared with me. My family
really likes this one.
Ann's Mediterranean Chicken
3 slices bacon
1 pound chicken, cooked
1 (14.5 oz) can peeled/ diced tomatoes with juice
1 small can low sodium tomato sauce
¼ t dried rosemary
¼ t dried oregano
1/3 c crumbled Feta
2/3 c pitted black olives
1 ( 6oz) can artichoke hearts, drained
1 large yellow onion, diced
8 oz. sliced mushrooms
1 t garlic powder
NOTE: If you wish to use Konriko Greek Seasoning instead of the oregano
and rosemary, use about 3 Tablespoons.
1. Place bacon in large, deep skillet. Cook over medium heat until evenly
browned. Drain the bacon, crumble and set aside. In same skillet, sauté
onion and mushrooms.
2. Stir chicken and bacon in skillet and add tomatoes, tomato sauce,
rosemary, oregano. Simmer 20 minutes.
3. Add Feta, olives, artichokes, and garlic powder and cook until heated
through.
Serve with freshly cooked pasta, or over rice
Susana in Louisiana
This is for Debbie in NC 10/12/07.
Cindy in KC, MO
Cindy’s Waldorf Chicken Salad
2-10oz cans Swanson’s White Chicken Breast
2 stalks celery, chopped finely
10-15 red seedless grapes, quartered (or smaller if large grape)
1/2c chopped walnuts
1/3-1/2 red delicious apple, chopped
2/3c. Miracle Whip, or to taste
Mix together and chill several hours before serving.
Hi Nancy,
it's been a while since I left a message but I've kept on reading your
newsletter faithfully. It's become a regular part of my day and I surely
won't miss it. Just recently I've discovered my love for ranch soy crisps,
those that resemble small rice cakes. So I searched the internet for some
kind of (copycat) recipe but without getting what I was looking for. Does
anybody know how to make great tasting, low-calorie soy or rice crisps?
Stefanie, Dominican Republic
If the lady who has the recipe for Tiramisu on Martha Stewart's Everyday
Cooking would send the url of the recipe I'd sure appreciate it. Tiramisu
is a favorite of mine. Sorry I don't know a substitute for lady fingers.
Thank you. Doris - De.
I'm looking for the recipe for Apple Pie Filling for 9 pies. It was a
freezer mixture. I've gone back to September in the newsletters and I
still can't find it. Also I googled it and can't find it. I'm beginning to
think I dreamed the recipe.
Barb in WNY
Hello Nancy
This is for Sonja Fuller looking for Old Fashion Cookbook list on the WV
Dep of Agriculture. Its there on the left side of the page click on
Available Publications. Then its about half way down that page Good luck
Caroline MO
I too, missed Tona's site. Would you please post it again, or let us know
where to go to find it.
Betty T. Ga.
Where do you find Beans & Hotdog soup? If people would just say what month
the recipe was in you could find it. I'd really appreciate it as I'm sure
others would. When someone says how good something is I like to go and
check it out. Thanks in advance. Doris - De.
Does anybody have a recipe for a Mexican lasagna that is made with corn
(or flour?) tortillas instead of lasagna noodles?
Dorothy from WA
Nancy,
Jeri K. From L.I. Was discussing the 18/10 cookware. I recently bought a
very inexpensive set (compared to some) of Revere ware at Wal-Mart for
maybe $50.00. I decided that at the ripe old age of 65 and doing as little
cooking as possible, I did not need a really expensive set.
Mine is 18/10 stainless WITHOUT non-stick surfaces. If I burn something or
if something sticks. I just fill with hot tapwater, soak for and hour or
so, and it cleans beautifully.
I don't think you can beat the "old style" pots and pans. I sometimes
wonder how much gunk get in the scratches and crevices of non stick pans.
Jean in NC
Hi Nancy! I think everyone will enjoy this "heavy" hors d'ouvre. Pat from
SC
PAT'S COCKTAIL WIENERS
"Easy and always a winner!"
1 pkg. wieners cut into thirds
bacon slices, cut into thirds
light brown sugar
Cut wieners into thirds. Cut Bacon slices into thirds. Wrap each wiener
with bacon. Place folded side down, close together in a flat Pyrex dish
and cover with LOTS of brown sugar). Put in oven and bake at 350 degrees
for about 45 minutes. Watch, as they could burn. They are done when bacon
is done. Serve with picks. What could be easier that this one?
Men love this one!
Hello Nancy & Friends,
Just wanted to say thanks to the person (no name listed) for the response
to my question about wines. We do not have that store here in AL, but
thank you for your response. I will continue to investigate this.
For Sue regarding the sugar-I have always stocked up on sugar on sale and
just put it in the pantry. My Mom does the same, but she bought a large
tub at K-Mart with a snap on lid and pours hers up in it. It sits in the
bottom of her pantry and she keeps a 1 cup measuring scoop in it for
"dipping". If it forms some clumps in it, I just use my rolling pin or my
meat mallet to smooth them out.
My DH, who works for one of the two major dairies in the south brought me
this recipe from one of the meetings that they had at corporate, and I
thought I would share it--it is one of our favorites and I hope you guys
like it.
Mounds Coconut Cream Pie
**(Make a day ahead-needs to chill 6-8 hours)**
2/3 c sugar
1/3 c cornstarch
2 T flour
1/4 t salt
3 eggs
3 c milk
1 T butter
2 T vanilla
1-1/4 c Mounds coconut
1 baked pie crust-cooled
8 oz Cool Whip-thawed
1/2 c toasted Mounds coconut
Stir sugar, cornstarch, flour and salt into a 3 qt saucepot. Add eggs and
whisk until well blended. Gradually add milk gently mixing as you pour.
Bring to a boil on medium heat whisking until mixture boils. Boil-stirring
for 1 minute. Remove from heat and add butter and vanilla. Add coconut
until blended. Pour in crust. Press plastic wrap directly onto filling
surface to avoid a skim and chill 6-8 hours. Just before serving, remove
plastic and top with Cool Whip and toasted coconut. Original recipe
courtesy of Mounds candy.
Coconut Pecan Biscotti
2-1/4 c flour
1-1/2 t baking powder
1/4 t salt
1/2 c butter
3/4 c dark brown sugar
2 large eggs
2/3 c frozen coconut
1 c pecans-chopped
Preheat oven 350*. Spray baking sheets with Pam. Mix dry ingredients in a
mixing bowl. In another bowl beat butter and sugar. Add the eggs one at a
time and beat well after each addition. Add coconut and on low speed,
gradually add flour mixing into batter. Stir in pecans with a spoon. Turn
dough out on floured work space and divide in half. Shape each half into
2" wide logs the length of a rolling pin. Transfer "logs" to baking sheets
and pat down with hands to flatten to the same thickness all over. Bake 30
minutes until firm and golden. Cool 20 minutes. Reduce oven temperature to
325*. Cut logs diagonally into 1/2" slices. Put back on baking sheets and
bake an additional 10 minutes. When they are just turning golden, turn
them over to the other side and remove when this side is golden as well.
**I have melted chocolate chips-sometimes adds 1/2 tsp of coconut extract
or mint extract after melting and dip
half of the biscotti in the chocolate-lay out on wire cooling racks with
wax paper underneath to catch drips and let
harden. Then wrap 4-6 pcs in cello bags tied with pretty bows for gifts
(great Christmas idea for a coffee drinker to
tuck inside a basket with mugs, gourmet coffee, and a few other goodies).
Hope you all enjoy these and have a blessed day.
Mimi in AL ^..^
HI Nancy and all Readers: Re. Oct. 12, newsletter, I made the Heloise
Apricot Jam yesterday. Sorry Leah had a bad experience with hers. Mine was
good. We had it on cinnamon toast this a.m. I plan on giving some of it as
gifts. Question: I saved the liquid, stored in freezer. Does anyone have
suggestions on how to make syrup out of this. It has a lot of flavor and I
think would make a good syrup.
Margaret, Tulsa
In response to Sue:
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
Sugar is one of the few things that won't spoil. You just need to protect
it from humidity. They have the giant zip lock bags now that should be
wonderful. You could put several bags in and protect them from dampness so
they don't get hard.
Jodi in KCMO
Shelf Life of Shelf-Stable Foods
http://www.msnbc.com/OnAir/nbc/Dateline/Food/shelf.asp
Hi Nancy and all the Nancylanders, Hope everyone is doing good. Nancy,
please give your four-footed assistants an extra rub on the head for me. I
loved the pictures and you look just as I imagined. A sweet smile to go
with a sweet spirit and heart!! We are having spectacularly cool weather
here in East Texas... 55 when I wake up and in the low 80's in the
afternoon. That is enough cool air to make me want to kick up my heels!
HA!
This is in response to Sue about storing granulated sugar. Sue, I bought a
5-gallon heavy plastic bucket at a kitchen store. I usually buy a 25-lb
bag of sugar once a year at Sam's. I pour it into the plastic bucket and
it keeps all year. I keep it in my pantry and just get it out when I want
to fill up the canister on my kitchen counter. The lid is really tight
fitting and that keeps out bugs, dampness, etc. I have been doing this for
about 10 years and have had no problems. Hope this helps.
God bless you all,
Sandi Hutson in Jasper, TX
In the Oct. 12 n/l Gay in L.I. wanted recipes and
ideas about cooking without salt. I don't usually
add salt to any of my cooking. But a really good
substitute is to use various herbs. I most always
add a small amount of oregano to green beans while
they cook.
Just a little bit goes a long ways. Crush the herbs
with your fingers before adding. Fresh parsley or
"canned" parsley is great in mashed potatoes, soups.
Experiment with the various herbs and you will soon
become familiar with what herb goes the best with the
various vegetables. Remember, though, that canned
veggies already have salt added to them, unless you get
the "No salt added" kind.
Growing your own herbs in the summer is a fun way to
experiment with different herbs in foods. Basil and
tomatoes are a typical combo. You will use a little
more fresh herb than what is canned. Be careful, though,
as it is more than easy to overdose on the herbs.
Most important thing is have fun with it. And it's
delicious. Barb in OKC
This is for the lady with the leftover beans. My husband says
to freeze them for later eating. I have cooked brown beans
for 30 plus years and had never tried freezing them. Always
throw them out when we got tired of them. Recently, we
froze some and they were just as good as fresh cooked.
Debbie, Jonesboro,AR
This is another of my "entries" in the Lodge/Martha White Recipe Contest.
It's very good, especially when served during the first cooler evenings of
autumn.
Southern Turnip Greens and Cornbread
1-pkg Martha White Cornbread Mix
Nonstick spray
2-cans turnip greens
1 can navy beans
2 onions, chopped
2 potatoes, peeled, chopped and cubed
1-tbspn Accent
salt and pepper to taste
water
Spray 8-in. Lodge cast iron skillet with nonstick spray and set aside. Mix
1 pkg. Martha White Cornbread Mix according to package direction in a
large mixing bowl and pour into prepared skillet. Set aside. Put remaining
ingredients in a Lodge Cast Iron Dutch Oven and cover with water. Simmer
for three hours. During last 45 minutes of simmer, bake the Martha White
Cornbread according to the package directions. When done -- set aside to
cool. When ready to serve give each guest a soup bowl and fill 1/2 full
with the turnip green mixture. Top with a wedge of Martha White Cornbread
and spoon cooking juice over all to moisten before eating.
This is a keeper!
Susana in Louisiana
This is a recipe that I entered in the Lodge/Martha White Recipe Contest.
It didn't win anything but it will brings smiles to those seated around
your dinner table any night that you serve it.
Martha White Cornbread Chili Bake
1-pkg Martha White Cornbread Mix
Nonstick spray
1-1/2-cups freshly shredded mild cheddar cheese
1-can (hot) chili - no beans
Spray 8-in. Lodge cast iron skillet with nonstick spray and set aside. Mix
1 pkg. Martha White Cornbread Mix according to package direction in a
large mixing bowl and pour into prepared skillet. Spoon chili over the
top. Do not stir. Sprinkle cheese over all and bake at temperature shown
on Martha White Cornbread Mix package for 20 minutes or until cornbread is
done.
Susana in Louisiana
The October 12th issue, questioning how to cook pizelles.
They can be cooked with an electric pizelle maker, that recipe came with
mine from cuisant.
kathy in Ohio
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
Athena,
Would you PLEASE share your other scripture and bible cake
recipes??
Pat in Colorado
Athena. I would love for you to share your other Scripture Cake and
Bible cake recipes. I'm always on the lookout for this sort of thing for
a ladies group. We have an upcoming cookie swap in December and these
would be fun.
Thanks. Lesleigh in PA
I am looking for the recipe for the Lemon Lovers Cake.
Does someone remember the date? Thanks!
Marilyn in OH
Here's Tona's Lemon Snowball recipe someone was looking for:
Lemon Snowballs
1/2 cup Butter
3/4 cup Sugar
2 tsps. Grated lemon rind
1 Egg
3 Tbsp. Lemon juice
1 Tbsp. Water
1 3/4 cups Plain Flour
1/4 tsp. Baking soda
1/2 tsp. Salt
1/4 tsp. Cream of tartar
1/2 cup Finely chopped pecans
Heat oven to 350 degrees. Grease baking sheets. Cream fist six ingredients
together. Sift flour, baking soda, salt and cream of tartar together. Add
to creamed mixture along with nuts. Make 1-inch balls and place 1-inch
apart on baking sheet. Bake 10-15 minutes until cookies are light brown on
bottom.
Cool slightly and roll in powdered sugar.
Makes 4 dozen.
Hello!
I need some help with our cold storage. The problem is that we have
one (for nearly 10 years now) and I don't know what types of things to put
in it or whether or not I need shelves in it. Also, when it was repaired
just this week (it is located under the front entrance of our house which
needed repair) vents were installed. Does this make the space unusable? I
am wondering if this will bring cause things to freeze during the winter.
Fran in Ontario Canada
Good morning Nancy,
I am writing in response to Andee In Los Angeles in the Fri. Oct. 12th
newsletter asking about the chili sauce on Indian Fry Bread. The sauce is
salsa, like the red stuff you dip your corn chips or tortilla chips in.
You can get it or make it as hot as you wish. For me, I prefer honey on my
warm fry bread, just like a sopapilla. Yum!
For Debbie in NC in the same newsletter, I am posting our chicken salad
recipe. It is very good!
Chris's Chicken Salad
4 chicken breast tenders, cooked, sliced and diced
8 - 10 sliced stuffed green olives
2 to 3 shakes McCormick 1 Step Chicken seasoning
2 dill pickle spears, sliced and diced
1 stalk celery, chipped
about 1/4 c. dehydrated chopped onions
2 hard boiled eggs, sliced and diced
mayo to taste
2 large tomato "flowers", seeded and hollowed out
Mix all ingredients, except tomatoes, together till well blended.
Refrigerate till cold. Serve in tomato "flowers", OR you can dice up the
tomatoes and include in the salad itself!
And for Julie, BC, Canada in the same newsletter asking about wine jelly
and how to use it, I always spread cream cheese on either cracker or
appetizer bread, then spread the wine jelly on top. This makes a great
appetizer or snack. I do the same thing with jalapeno jelly. The flavors
go well together!
Have a great day Nancy, and take care!
Chris in NM
Hi Nancy, staff and Nancylanders. I've been gone for the month of Sept.
and arrived home on about a week ago. We had nice weather, and no rain
while we were there. It was a great vacation, but as always, it's nice to
be home. I haven't written till now, as I've been catching up on the
newsletters. What fun!! I sure did miss everyone.
I saw in Oct. 8th's newsletter that Cathy in Puerto Rico was asking about
the web site for the books that are listed in the order that they're
written. I love this site, so I had it in my favorites. Here it is:
http://www.fantasticfiction.co.uk/rankings.htm.
I also have a request. This year I decided against baking cookies for the
holidays, since there's only the two of us, and we tend to eat way too
many of them, so I'm planning on making "Cake Rolls" (made like
jelly rolls) instead, and give out some for gifts. I have recipes for
"Banana Rolls", and "Pumpkin Rolls", which I made last year, and I was
hoping some of the great cooks in the "Family" might have a recipe for
"Lemon Rolls". I'd appreciate any and all recipes for these. Also, any
other recipes for "roll cakes" would be great. Thanks in advance. Hope
everyone had a great September. Nancy, I hope all is well with you and I'm
really sorry this is so long.
Cheryl in North Olmsted, Ohio
We had our annual family reunion labor day. My niece
brought her Frog Eye Salad, which everyone loved. My
family has a web site, so the recipe was sent to those
that could not be at the reunion. My nephew [Myron] in
California suggested I send it so others could enjoy
it.
Frog Eye Salad
1 cup sugar
2T flour
2 1/2 tsp salt
1 3/4 c pineapple juice
2 eggs beaten
1 T lemon juice
3 qts water
1Tcooking oil
1 pkg [16oz]Acini de Pepe
3cans [11oz each] mandarin oranges
2 cans[20oz]pineapple chunks, [drained]
1 can [20oz]crushed pineapple, [drained]
1 carton[9oz]cool whip
1 cup mini marshmallows
Directions
Combine sugar, flour,& 1/2 tsp salt. Gradually stir in
pineapple juice, & eggs. Cook over medium heat,
stirring until thickened. Add lemon juice. Cool mixture
to room temperature. Bring water, remaining 2 tsp salt
& oil to boil. Add Acini de Pepe. Cook at rolling point
until Acini de Pepe is done. Drain, rinse with
water, drain again,& cool to room temperature. Combine
egg mixture & Acini de Pepe. Mix lightly but
thoroughly. Refrigerate overnight in air tight
container. Add remaining ingredients. Mix lightly but
thoroughly. Refrigerate until chilled in airtight
container. Salad may be refrigerated for as long as a
week in air tight container. It also may be frozen,
though freezing somewhat alters the texture.
Number of servings: 25
Preparation time :2 days
It is so good: Alice In K
For Mary in Oregon, who is going to Austin this week. I am going on the
assumption that she means Texas, since as a Texan, we consider our Austin
the only one. lol The place I would recommend you eating is Chuy's. It has
excellent food and a fun atmosphere. They have a chip and salsa bar in the
truck of an old Chevy. They serve three salsas...a red, a green, and a
jalapeno dip. I posted the clone for that one here a while back. I highly
recommend the Chicka-Chicka Boom Boom enchiladas. Here is their web site
in case you want to look them up www.chuys.com . They have 3 locations in
Austin and one in Round Rock. There are a few more in other parts of
Texas, but those are the four in the area. If you eat there, let me know
how you like it. We stop there every time we go down to San Antonio
(usually coming and going! lol).
Make it a great day!
Lisa (East Texas)
This is for Chris in NM Re: the correction in the
10/12 newsletter for
the Chicken Breasts in wine. They came up with Black Diamonds with a
question marks in the center.
How much pepper and how much Dry wine. I really would like to try it
Thanks Dorothy in IL
Comment
Would it be possible to send the entire recipe so it can be corrected in
the newsletter.
Nancy Rogers
Hello Everyone,
Does anyone have a recipe for Mexican sweet bread, I ate a roll
today from a Mexican food store today, it was to die for. thank you
Roberts wife in Ohio
There was not enough room to post all the messages sent in to the
Recipe Exchange Newsletter.
Nancy Rogers
*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. Messages that insulting or abusive
toward any member, group or company.
Nancy Rogers
