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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
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
Alphabetical Index for October 2007
Newsletters
Hi Nancy & how are you and those adorable kitties? I just love it when
you write about the stunts that they pull. They must be a lot of comfort
for you. Now, I have a problem, I had a recipe, I think I got it from your
wonderful cooks. I have been searching for the past two days, but to no
avail I cannot locate the recipe.
I think it was called "Twinkie Pumpkin Delight"
The ingredients were, Twinkies, can of pumpkin, vanilla pudding, cinnamon,
cream cheese & cool whip. I fixed it last Thanksgiving & Christmas & the
whole family loved it. I want to fix it again..
Please help! From one of your many fans.
Shirley from Indiana
Good morning again Nancy,
I forgot this listing of alcohol substitutions in the Hints & Tips section
of www.whatscookin.proboards4.com ! I usually have my list handy, but I
prefer to use alcohol in some recipes for the flavor. It doesn’t
completely cook off, but the flavor it gives different dishes is
outstanding, if not overdone! Sometimes we put a short shot of tequila in
our chili. Very good flavor!
http://whatscookin.proboards4.com/index.cgi?
This was posted by chief_cook2:
Alcohol Substitutes
KIRSCH: Syrup or juice from black cherries, raspberries, boysenberries,
currants, grapes or cherry cider.
COGNAC: Juice from peaches, apricots or pears.
COINTREAU: Orange juice, or frozen orange juice concentrate.
CREME DE MENTHE: Spearmint extract or oil of spearmint diluted with a
little water or grapefruit juice.
RED BURGUNDY: Grape juice
WHITE BURGUNDY: White grape juice
CHAMPAGNE: Ginger Ale
CLARET: Grape or currant juice, or syrup from cherry cider.
FLAMBE'S OR FLAMING DESSERTS: The only substitute that might be used is a
sugar cube soaded in lemon extract, then set atop a dessert and burned.
BEER OR ALE: Chicken broth, white grape juice, or gingerale
BRANDY: Apple cider, peach or apricot syrup.
RUM: Pineapple juice or syrup flavored with almond extract.
SHERRY: Orange or pineapple juice.
RED WINE: (unsweet) water, beef broth, boullion or consome, tomato juice
(plain or diluted), diluted cider vinegar, or red wine vinegar, liquid
drained from mushrooms.
WHITE WINE: (unsweet) water, chicken broth, boullion or consome, ginger
ale, white grape juice, diluted cider vinegar or white wine vinegar,
liquid
from canned mushrooms.
NOTE*** To cut sweetness of the syrups, dilute with water. Also use
flavor extracts for interesting flavors.
When alcohol is used in a recipe, it is generally used for one of two
reasons; as a flavor enhancer in cooking, or as a meat tenderizer in
marinades. A variety of other foods do have the same properties as alcohol
in cooking and marinating and can be easily substituted in any recipe.
Here
are a few suggestions:
MARINADES:
Substitute for 1 cup of alcohol with:
1 cup of citrus juice, Lemonade, Pineapple or Orange Juice.
1/2 cup of fresh lemon juice or orange juice.
1 cup of tomato juice diluted by 1/4 with water or vinegar.
1/2 cup of light soy sauce and 1/2 cup of citrus juice.
1/2 cup of light soy sauce and 2 TBLS of oil.
1 cup of teriyaki sauce
1/3 cup of balsamic vinegar
FOR COOKING:
Non-alcoholic cooking sherry
Non-alcoholic cooking wine
Raspberry extract (instead of Brandy)
Or you can burn the alcohol out of the liquor by heating the liquor in a
pan and carefully lighting a match
Also, here is another link:
http://www.bettycrocker.com/baking/basics/substitutions.aspx
Most baking/cooking websites have a “hints & tips” section where you can
find any kind of ingredient substitution you might want! Good luck!
Chris in NM
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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Hi everybody,
For Dorothy from WA's 14 October request for a Mexican Lasagna: Here's
my family's favorite recipe.
Carol in TX
Mexican Lasagna
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 pkg. dry Taco Seasoning mix
10 oz. can Rotel Diced Tomatoes with Green Chiles
8 oz. pkg. light cream cheese, softened to room temperature
8 flour tortillas
16 pkg. shredded cheddar cheese
Brown ground beef and drain well. Add onion, bell pepper and taco
seasoning mix; simmer on medium heat for 10 minutes, then add the Rotel
tomatoes. Spray 9x13" baking dish with cooking spray. Line the bottom of
the baking dish with flour tortillas, spread cream cheese atop these.
Cover with a layer of half the meat mixture, then layer on half of the
cheddar cheese. Spread cream cheese on both sides of remaining flour
tortillas, layer on top of the cheddar cheese. Top with remaining meat
mixture and the rest of the cheddar cheese. Bake at 350° for about 30
minutes or until bubbly.
Serves 8
Just got home form our Son's Wedding in Ohio.
We are blessed with a new daughter- in-Love.
Thanks everyone who answered my question about Kookie Cookies. I sure do
appreciate it. I agree with everyone that this is the BEST group of gals,
wish you all could come for Lunch.
I have a few comments I hope help others.
Re: Where to find Lady Fingers. I find them at Super WalMarts with big
Grocery stores and a Grocery called Publix. I don't know how local Publix
is, I know they were not anywhere around the area we lived in Ohio, But we
have them all over TN.
Re: Burnt on food. I soak a Fabric Softener sheet in Warm water in the pot
or Pan. Sometimes I do add a little liquid detergent if it seems to need a
bit of a boost, but usually it does not. I have used the method about
Baking soda and boiling, which works well, but I'm better off not having
another thing to boil and wait, because I have boiled the pan dry on the
stove top (yikes).
Re: Freezing Cake Mixes.... We freeze them, keeps them Fresh. We Freeze
all our Extra Powdered Sugar, Flour, and granulated Sugar before putting
in the Canisters. We freeze all our Crackers, chips and use them straight
out of the Freezer and they never get Rancid. They don't need thawing.
They are always Fresh. We Learned this years ago from friends in Florida
who froze everything to keep them from Cock Roaches and Water Bugs, etc.
Until I did it for myself I did not think it would keep things like this
crisp and wonderful, but it does. And we've done this for over 30 years
now. NOTE: A refrigerator is a totally different thing. It can dry things
out and make them stale much faster.
God hold you tight Nancy.
Joie in TN
Those of you who are looking for lady fingers, you might want to see if
your grocery story bakery department might have them. Two grocery stores
in my area have them if you ask but do not have them on the shelf.
Sylvia in Spokane
Please remember my brother Bud needs your prayers. He has started
radiation treatment for the tumor in his head today. After that is
done he will begin experimental chemo treatment for the other tumors in
his body.
Nancy Rogers
Thanks to all who sent in substitutions for alcohol in trying to make
the do ahead turkey gravy for Thanksgiving. My son-in-law does not drink
any alcohol and I have heard often on Food Network that the alcohol is
never completely cooked out of a recipe. He does not have any physical or
religious qualms against alcohol but it's, suppose, cultural. He is the
oldest of 5 brothers who lost there dad when he was a teenager. He felt
that to show his younger brothers how to act responsibly that he would
refrain from drinking and he has always maintained this in his entire
life. It's a small thing but I honor him for his decision and will try the
substitutes this family have provided for our Thanksgiving Day meal.
Nancy while you're missed when you don't post a newsletter it just makes
the days that we do receive one that much more of a joy. Thanks for all
you do.
Linda Boyles,Fairborn Ohio
For Dorothy from WA. This recipe was from a friend. It is really good.
She was requested to make it every time we had something at the office.
Mary Jo in MD
Lasagna Mexicana
1 pound ground beef
½ cup chopped onion
1 envelope (1 1/4 ounce) Old El Paso taco seasoning mix
1 can (8 ounce) Tomato sauce
1 can (15 ounce) Old El Paso mexe-beans
1 can (4 ounce) Old El Paso chopped green chilies
6 (8 inch) flour tortillas, halved, divided usage
2 cups shredded cheddar cheese, divided usage
.
Brown ground beef and onion in skillet, drain fat. Stir in seasoning
mix, tomato sauce, mexe-beans and green chilies. Layer half of
tortillas on bottom of 12" x 8" baking dish. Spread half of meat
mixture over, and sprinkle with half of cheese. Repeat layers. Bake in
350° preheated oven for 30 minutes. Let stand 10 minutes before
serving.
Refrigerate unused portion in airtight container
Does anybody have a recipe for a Mexican lasagna that is made with corn
(or flour?) tortillas instead of lasagna noodles?
Dorothy from WA (10/14/07 Newsletter)
Dorothy,
This is Rachael Ray's Mexican Lasagna that she made on her show a couple
of years ago. To my knowledge, this has not been published in any of her
cookbooks.
Rachael Ray’s Mexican Lasagna
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast (or beef or turkey)
2 tablespoons chili powder (or Mexican chili powder)
2 teaspoons ground cumin
1/2 red onion, chopped (or Texas 10-20-10, or Vidalia)
1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
1 cup medium heat taco sauce (or salsa)
1 (15-ounce) can black beans, drained (or any bean)
1 cup frozen corn kernels (or 1 can Mexican style-corn, drained)
Salt
8 (8 inch) spinach flour tortillas (or Jalapeno/cheddar or sun dried
tomato)
2 1/2 cups shredded Cheddar or shredded pepper jack cheese
2 scallions, finely chopped (or 3TBLSP freeze dried chives)
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons
extra-virgin olive oil – twice around the pan. Add chicken and season with
chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed
tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans
corn, and scallions. Heat the mixture through, 2 to 3 minutes then season
with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1
tablespoon oil. Cut the tortillas in half or quarters to make them easy to
layer with. Build lasagna in layers of meat and beans, then tortillas,
then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15
minutes until cheese is brown and bubbly.
Remove from oven and allow casserole to rest 10-15 minutes before serving.
Tracey in OK
Hi there Nancy, Fur babies and friends,
I hope you all like this simple and easy Lasagna.
Lazy Lasagna - Serves 6
For this family-style Lasagna nothing is precooked.
1lb minced steak - hamburger
2 cloves garlic
2 tsp dried Italian Herbs
1 can (13 oz) tomato puree
2 Tbs tomato concentrate
1 pkt of dried tomato soup
2 tsp beef stock granules
1 1/2 cups hot water
1/2 pkt (5 oz) lasagna noodles
2 cups grated cheese
2 tsp cornstarch
1 egg
3/4 cup milk
paprika
Mix first 8 ingredients thoroughly.
Spray a large oven ware dish which will turn in your microwave - approx 9
x 2 inch.
Pour 1/3 of meat mix in to dish, top with 1/2 the noodles, then
sprinkle with 1/3 of the cheese.
Repeat the layering, and cover with the remaining meat.
cover dish and immediately and microwave on High - 100% for 30 mins.
Mix egg, cornstarch and milk and pour over cooked mixture, sprinkle with
paprika, cover again and microwave on Medium - 50% for 10 mins or until
topping is set.
Leave to stand 10 - 15 mins before serving.
**Remember all microwaves are different so you may need to adjust times to
suit. I have converted the recipe to oz where needed, size of cans may be
different so use what is close to size.
Can be cooked in a regular oven - you would need to adjust times to suit
your oven.
Elizabeth, Bendigo, Australia
For Doris - De (Oct 14th newsletter) who wanted Martha Stewart's
Tiramisu recipe.
Go here and click on food. In the search box, type in tiramisu
and you'll see several recipes.
http://www.marthastewart.com/
gramaj
To Mary in Oregon who is going to Austin to visit her son and is
looking for some good restaurants. I lived in Austin for 10 years and my
daughter still lives there. When she comes to visit me she brings frozen
chili rellenos from Tres Amigos. Try the cheese chili rellenos with
ranchero sauce. They also put sour cream, raisins and pecans on them.
They're incredible. I believe Tres Amigos has at least 3 locations in
Austin. I've never ordered anything but chili rellenos, but family and
friends tell me the rest of the menu is wonderful too. Also, if you're
looking for great Texas barbecue and don't mind a little drive into the
Texas hill country, try Salt Lick Barbecue. If I could take those two
restaurants with me wherever I moved I wouldn't mind moving.
Diane in Albuquerque
Hi Nancy!
This is for Jean in NC. My pots also are NOT non stick. I recently got a
two pot set on clearance (a stock pot and a dutch oven both with lids) for
$15! These are just the greatest.
Thank you for all the work you do. I have 3 cats myself, after having
gotten homes for 8 more! And I was a dog lover up to two years ago!!
Stay well, Jeri K. from Glen Cove L.
I made these this week and don’t believe that I have shared them with
you before. I have had the recipe about 6 weeks and have made them twice
already. We like them as sides to a main dish dinner and as football
snacks too.
Veggie Melts
1 large loaf of Italian bread with both ends cut off so that bread is 14
“long - cut into two 7 pieces and sliced down the middle
2-tbspn Wishbone Italian House Salad Dressing
1 small onion, sliced into rings
1 small zucchini, halved lengthwise and sliced
1 roast red bell pepper, cut into strips
1-tspn jarred minced garlic
1 nice red rip tomato, chopped
(1 1/2-cups) freshly shredded Monterey Jack cheese
(2-tbspn) grated Parmesan cheese
Place sliced and halved bread onto a cookie sheet. If cut correctly will
fit perfectly. In a wok or small skillet, heat the salad dressing and add
the onions, zucs, red pepper strips, and cook down for about 5 minutes
with the lid on. Add the chopped tomatoes and continue to cook with lid on
until veggies are becoming transparent and are cooked through. Meanwhile,
sprinkle ½ the freshly shredded cheese over the bread. Spoon veggies from
pan onto the bread and top with the remaining freshly shredded cheese.
Broil for 3-4 minutes or until cheese melts. Serve immediately.
Susana in Louisiana
I got this recipe online in my e-mail and made it almost exactly as it
was written. I’ll add my one little “tweak” for your discretion. This is
great for a work day. When you come home just make your sides and your
“good to go.”
Maple Mustard Country Style Ribs
1 large onion, cut into 1/4-inch slices, separated into rings
1/3-cup maple syrup
1/4-cup Dijon Mustard
(2 1/2-3-lbs) country-style ribs
Place onion rings in crock pot. In small bowl, combine syrup and mustard,
mix well. Spread evenly on ribs. ( I just dipped my ribs into the bowl
then put each one in the crock pot and poured leftover syrup/mustard
mixture over all. Cover; cook on low setting for at least 8 hours. NOTE:
My “tweak” ( While I am making the sides I drain off all the excess liquid
and put them back into the crock pot with about ½ bottle KC Masterpiece
Honey Mesquite Barbecue Sauce over them.)
Susana in Louisiana
Ordered and received my aebleskivers pan along with the recipe. Today I
made them using my own recipe and they are delicious BUT using tooth picks
to flip them is just to much for my hands so I used a skewer instead. Just
don't care to burn my hands! All loved them as I made banana nut
aebleskivers & they are so light & moist but I won't make them often. To
time consuming but well worth the effort for special occasions.
Mary Pueblo, CO.
For Jolene in OR Who burnt apples in her pan. I burned macaroni
in mine and tried everything they told me on here. Nothing worked
until...I got a can of aerosol oven cleaner. Sprayed it and let it sit for
a day. Washed and scrubbed. Repeated this about 10 times until they very
last bit came off. I was sure I would never be able to use this pan again,
but it is as good as it ever was.
Hope this helps you.
Marge in OH
I made a typo with the Lazy Lasagna recipe, it should say in the
method, Mix first 8 ingredients thoroughly. Sorry.
Elizabeth, Bendigo, Australia
I am looking for a recipe for a sausage quiche -- Thank you.
Daradams
Thanks to Barbara in Corsicana, Texas for the
salmon puff recipe. I will
make them today.
Ron in Orlando
Lynn in Las Vegas, we had egg gravy
growing up, but Mother would chop up
left over ham in ours. My sister and I called it Hamie Toast!
Teri from Longview, Tx.
Now that cooler weather is here I thought you might enjoy this recipe. I
got the idea from a book but went on to expand it. I like soup with as
many veggies as possible.
Cheeseburger Soup
1 lb gr beef cooked and crumbled and well drained
1/3 lb bacon chopped and cooked
2 carrots sliced
1 bunch gr onions chopped tops and all
1/3 head of cabbage shredded
2 t. granulated garlic
2 t. mixed seasoning of your choice (optional)
6 med. shredded potatoes cubed and partially cooked
1 can tomatoes drained and chopped
1/3 lb cheddar cheese shredded
2 regular sized cans chicken broth
1 C or more buttermilk
3 T flour and 3 T butter made into a roux
2 cans water
salt and pepper to taste
Brown meats adding onions and celery to soften.- drain well. Cook potatoes
about 1/2 done. Mix meat, potatoes, veggies, water and broth and cook for
about 15 minutes or until potatoes and carrots are done to your liking.
Make the roux. Add enough roux to thicken to suit also adding garlic and
seasoning. Bring to a boil for a few minutes until roux is cooked. Turn
down heat and when ready to serve add the shredded or cubed cheese stir
until melted and then add the buttermilk. Be careful not to boil after
adding milk and cheese or it will curdle.
Barb in N CA
I got this recipe from my BHG site and we just loved it. Give it a try and
see what you think.
Grilled Cajun Chicken Sandwiches
4 skinless, boneless chicken breast halves
olive oil
1 tspn Cajun Seasoning (I use Tony’s)
(4-oz) Monterey Jack Cheese with peppers
4-tbspn may with 5 dashes of hot sauce mixed in (I use Louisiana Hot
Sauce)
Roasted red bell pepper strips
Lettuce Leaves
Kaiser rolls (They make it so nice - don’t substitute here unless you just
absolutely hate Kaiser rolls)
Place chicken breast between two pieces of wax paper and pound down with
an iron skillet until the breast are less than 1/2-in thick. Grill or
broil. (I use my cast iron two burner stove top grill with great results.)
Brush with olive oil and sprinkle with Cajun Seasoning. Spread buns with
Mayo mixture, and top with roasted red bell pepper strips, lettuce,
chicken and enjoy.
Susana in Louisiana
I got this recipe from my vet who is an excellent cook. The name comes
from wolfing down these delicious cookies.
Wolf Cookies
1C butter
1C sugar
1C dk br sugar
2 eggs
1 t vanilla
1 ½ C flour
3 C oatmeal
1 t salt
1 t baking soda
1 t cinnamon
Cream butter and sugar well add eggs. Add dry ingredients.
Add some of the following
1 C raisins
1 C nuts
1 C coconut
1/2 C dried cranberries
1/2 C sunflower seeds
1/2 C chopped pumpkin seeds
1 C choc chips
1 C dried fruit( pineapple, dates, apricots,cherries or combo)
1/2 C sesame seed
Chill 1/2 hour or more. Make in balls and flatten slightly. Bake 350 until
golden.
Barb in N CA
Hi,
Have you ever heard of or used a microwave pressure cooker called a
"Tender Cooker" by Nordic Ware? I have just come into the possession of
one and would like to use it. It came with a small recipe book that has no
instruction's and explains nothing including how to convert recipes for a
regular pressure cooker.
This device will hold 3 lbs of meat, veggies, etc and 2-1/2 qt's of liquid.
Like most microwave cooking devices it doesn't brown thing's very well so
that's a prep step. I've searched the Internet for recipes for this device
and get back the one's in the small book that originally came with it.
It also claims to cook all of the recipes in the book within 30 minutes.
I've called the manufacture, 1-877-466-7342, and they claim to know
nothing. However, they do offer a small recipe book available at $4.50.
Sounds kind of strange to me! They didn't even know what PSI it reaches
after it has archived it's normal cooking temperature?
Can you throw any light on this? Especially on converting recipes, cooking
times and determining PSI.
Thank you for your time!
Cheers, Glenn Forrest
I purchased a pot called rangeware (tools of the trade) and I call it my
miracle pot. I have a 6.5 quart pot that has a steel plate on the bottom
that evenly distributes the heat so foods do not burn. I have cooked very
thick spaghetti sauce in it and foods just do not burn. I purchased this
pot at a good department store whose name begins with a M. It was on sale
(it is often such) and I only paid about $25 for it. I am saving for the
whole set. The only drawback is it is a little heavier than most cookware.
Lynn in Las Vegas
Sue asked how to store granulated sugar. I store mine in large glass jars
or sometimes in large Glad plastic storage containers . I have even used
Glad zip per bags.
Margo/Boston
In response to Mary in Oregon about her trip to Austin....
You are in for a real treat. Our "Tex-Mex" food is out of this world. I
used to live in Austin and there are so many wonderful places to eat Tex
Mex. Tex Mex is totally different from normal Mexican food. One of my
favorite places was Rosie's Tamale House. I've been away for a while, but
I know you can find some wonderful places by just asking around. The city
is full of them.
Be sure not to miss out of the fantastic bar b que. Try the ribs at the
County Line. There are 2 locations.
Tex Mex food is the best!
Ann in TX
This is not an original recipe but it IS "TNT." I'm not sure if anyone
other than we southern gals or guys will want to try this one but I do
recommend it very highly.
CRAWFISH ETOUFFÉE
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in
flour to combine well. Continue to cook, stirring constantly, until roux
is a peanut butter color.
Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook
until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes,
salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes,
stirring occasionally.
Add crawfish tails and fat, lemon juice, green onions, and parsley and
cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and
stir to combine well. Taste and adjust seasoning if necessary. Serve over
hot rice.
Yield 8 servings
Susana in Louisiana
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
Sausage Gravy
2 # sausage (I use 1# breakfast sausage, and 1 # Italian sausage) - ¼ cup
finely chopped onions - 1 cup all-purpose flour -2 quarts milk - 1 teaspoon
poultry seasoning - ½ teaspoon ground nutmeg ½ teaspoon salt (I use less
as the sausage already has quite a lot of salt. - ¼ cup Worcestershire
sauce.
Crumble sausage into a large saucepan; cook over med. heat. Add onion;
cook and stir until onion is transparent. Stir in flour; Cook over med
heat, stirring constantly for a minute or two. Stir in milk Add
seasonings; cook stirring constantly until thickened. Please do not leave
out the nutmeg, it is the key to the recipe.
For biscuits I use Pillsbury Grands or for just one or two can use
Pillsbury Perfect Portions Biscuits, found in the dairy case.
Rose in Wi
With all this talk of peanuts, here's a goodie to enjoy.
Dawn cape cod, ma
Chunky Peanut Bars
Brown sugar crust:
1-1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup firmly packed light brown sugar
Peanut topping
2 tablespoons (1/2 stick) unsalted butter
2/3 cup light corn syrup
1-2/3 cups (10 ounces) peanut butter chips
2 teaspoons vanilla extract
2-1/4 cups (12 ounces) salted peanuts
Make the crust:
Position a rack in the center of the oven and preheat the oven to 350F.
Grease the bottom and sides of a 9 by 13 inch baking pan.
In a medium bowl, stir together the flour and salt, set aside.
In the bowl of an electric mixer, using the paddle attachment or beaters,
beat the butter with the brown sugar at medium speed until combined, about
1 minute. At low speed, add the flour mixture and mix just until crumbly,
10 to 15 seconds.
Pat the dough into the bottom of the prepared pan. Prick the dough well
with a fork. Bake the crust for 15 to 18 minutes, until golden brown
around the edges. Transfer the pan to a wire rack to cool while you
prepare the topping. Leave the oven on at 350F.
Make the topping:
In a large saucepan, combine the butter, corn syrup, and peanut butter
chips and heat over medium heat, stirring constantly, until the chips are
melted and the mixture is smooth, about 5 minutes. Remove the pan from the
heat and stir in the vanilla extract.
Pour the topping over the crust, using a spatula to spread it to the edges
of the pan. Sprinkle the peanuts evenly over the topping, and press them
lightly into the topping. Bake the bars for 12-15 minutes, until the
topping is bubbly. Cool the bars completely in the pan on a wire rack.
Run a small sharp knife around the edges of the pan to release the bars.
Carefully invert the bars onto a baking sheet then re-invert it onto a
cutting board. Using a sharp knife, cut into 36 bars.
Hi Debbie in North Carolina. I think this is the best chicken salad that I
have ever tasted. I get requests to make this for weddings and showers.
Hope you try it.
Chicken Salad
4 chopped boiled chicken breasts
sweet pickle and dill pickle relish (1/2-small jar each)
1/8-tspn dill weed
Mayo, as needed
4 chopped chopped boiled eggs
Lowrey seasoned salt (to taste)
ground mustard (two pinches)
Mix together.
Susana in Louisiana
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
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.
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
*This may be a repeat recipe. I could not
remember if it had been posted before.
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