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In the 10-17-07 newsletter Boots in Virginia wanted to know if anyone
had ever used Reeses’ peanut butter chips to make fudge. Boots that is the
only way I know how to make peanut butter fudge. I use sweetened condensed
milk (like Eagle brand, but I use any brand that is on sale), 3 cups of
peanut butter chips, a pinch of salt, and some peanuts (probably about ½
cup nuts). Put the chips in a pan pour the condensed milk over them. Turn
the stove burner on medium and heat until everything is mixed together.
Stir in the pinch of salt. Remove from the heat and add the chopped nuts.
Pour into a lightly greased 8 x 8 pan. I like to pour it into a foil lined
pan, as I find it easier to remove this way. Let it sit until firm. If you
are in a hurry, you can put it into the refrigerator, and it will firm up
more quickly.
Patty from the San Francisco Bay Area.
Hi everyone; a big thank you to GrannyM for posting the Grand Slam Cake
recipe in October 17th newsletter. I shall be prepared in the event that
we have chocolate bars left over from Halloween! This group is the best.
Couldn't do it without you Nancy. All your hard work is much appreciated.
Take care everyone.
Kim from Canada
Thanks to Barb in OKC for reposting the Lemon Lovers Cake. It
sounds wonderful and think I shall make it this week-end, for Sweetest
day! Thanks again for you help.
Marilyn in OH
Thank you to Vickie in MO, Donna in KS, and Bark in OKC, for your ideas
on cooking without salt. I will try most of them. I already made a
catfish recipe that I got from
www.recipezaar.com that Vickie in MO sent to me. It was very tasty and
crispy. My dh liked it a lot.
Gay in L.I.
Jícama-Apple Slaw
1/3 cup packed chopped fresh cilantro , plus leaves for garnish
2 tablespoons chopped fresh mint , plus leaves for garnish
1-2 tablespoons minced jalapeño pepper
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup lime juice
1/3 cup extra-virgin olive oil
1 each 1-pound jícama (see Note)
1 each tart green apple , cored (not peeled)
2 each navel oranges
2 each avocados , diced
Place 1/3 cup cilantro, 2 tablespoons mint, jalapeño to taste, sugar,
salt, cumin and lime juice in a food processor. Process until finely
chopped, about 30 seconds, stopping once to scrape down the sides. With
the motor running, add oil through the feed tube in a slow, steady stream
until the dressing is well combined. Transfer the dressing to a large
bowl. Do not clean the processor, but change to the shredding disk.
Using a small, sharp knife, carefully peel jícama, making sure to remove
both the papery brown skin and the layer of fibrous flesh just underneath.
Cut the jícama and apple into pieces that will fit comfortably through
your processor’s feed tube. Shred the jícama and apple in the processor.
Add to the bowl with the dressing.
Using a sharp knife, remove the peel and pith from the orange. Working
over the bowl with the slaw (to catch any juice), cut the orange segments
from the surrounding membranes, letting them drop into the bowl. Squeeze
any remaining juice into the slaw. (Discard membranes and peel.) Add
avocados; gently toss to combine. Serve immediately, garnished with
cilantro and mint leaves.
Patti
Recommended Recipes
2 Ingredient Fudge and Variations
Face Paint Recipes
Halloween
Recipes
Apple
Recipes
Pumpkin Recipes
For Jolie in TN: You stated that there are Publix grocery stores all
over TN. I Wish!!!!! There are none in west TN. All we have, big brand
name wise, is Kroger. It's 20 mile to a Kroger so I don't get to go often.
I wish we did have a Publix because when we were visiting my sister in
Jacksonville, FL in 93, she got a tray of sandwiches that were so good.
They were Cuban, I think. I've never seen anything like them at Kroger. I
just like big, nice grocery stores. Lots of choices and brands. We just
don't have that near here. Oh well. Since I have to watch what I eat now I
don't do big time shopping like I used to anyway.
Have a Jgreat day!
Sandee in West TN
Hi Nancy. Someone requested information about meringue powder
recently and I'm sorry that I do not remember the name of that person. I
too, have a large container of meringue powder and didn't remember why I
bought it. I searched for it on line and found out that its a powdered
form of egg whites and sugar used to make frosting. Wilton.com has several
recipes for frosting that use the meringue powder. Royal Frosting is one
of them. The Royal Frosting is the frosting that dries hard. I always
wanted to make the frosted cookies with designs and flowers on them and
probably bought my container of the powder just for that purpose. I also
read that if you add a tablespoon of the powder to any cake mix, it will
help the cake come out fluffier in texture. There is also supposed to be
an insert under the lid or inside the container with recipes on it which
might help.
Royal Icing Recipe
3 TB Meringue Powder
1 pound or 4 cups powdered sugar
6 TB warm water
Beat all ingredients until icing forms peaks (7-10 minutes at low speed
with heavy duty mixer) Add your choice of food coloring or flavor extract.
For a stiffer icing, use 1 TB less water. You can also thin out the icing
by adding 1/2 tsp. until you achieve the desired texture.
Good luck! Andee In Los Angeles
Parmesan Steak Fries
3 large egg whites – I think 2 would be enough
coarse salt and freshly ground black pepper
3 baking potatoes, 220 to 280g (8-10 ounces) each
1 ¼ cups (125g) grated Parmesan cheese
Preheat the oven to 220ºC/425ºF. In a wide shallow bowl, whisk the egg
whites with 1 teaspoon salt until frothy. Cut each potato into 6 long
spears; add to the egg whites and turn to coat. One at a time, lift the
spears out of the egg whites shaking off excess. Working over a plate,
sprinkle with the parmesan cheese until coated (do not shake the excess).
Place on a parchment-lined baking sheet. Bake without turning until the
potatoes are fork-tender and golden brown – about 30 minutes.
Season with salt and pepper immediately, while still very hot.
*I’ve also sprinkled onion powder, chives, tarragon…you can use what you
like.
Dawn - Cape Cod, MA
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.
Ecards- for more information.
Cheesy Slow Cooker Chicken
6 boneless chicken breasts
Salt
Pepper
Garlic Powder
2 cans Cream of Chicken soup
1 can Cheddar Cheese soup
Parsley for garnish
Please 3 chicken breasts in slow cooker. Sprinkle with salt, pepper and
garlic powder. Repeat with the 3 remaining breasts and seasonings.
Combine soups in a medium bowl and pour over chicken. Cover and cook on
low 6-8 hours.
Garnish with parsley
I usually serve this over spiral noodles or rice.
Lisa-Union Bridge, MD
Crock Pot Bar-B-Q Beef Sandwiches
About 10-12 Servings
1 boneless beef chuck roast (3lbs)
1/4 cup ketchup
2 Tbsp brown sugar
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 clove garlic, crushed
1/4 tsp salt
1/4 tsp liquid smoke
1/8 tsp black pepper
Place beef in slow cooker. Combine remaining ingredients in medium bowl
and pour over meat. Cover and cook on low for 8-9 hours.
Remove beef from slow cooker and shred with forks. Combine beef with 1 cup
of sauce from the slow cooker.
Lisa-Union Bridge, MD
Southwest Corn Soup
4 Tbsp butter
3-1/2 cups corn - I use fresh corn off the cob if available
1 garlic clove, minced
1 cup chicken stock
2 cups milk
1 tsp dried oregano
1 (4 oz) can diced green chilies
1 cup shredded Monterey Jack cheese
Salt to your taste
Melt butter in dutch oven over medium heat. Add the corn and garlic and
cook stirring until the corn is hot. Remove from heat. Place 2 cups of the
hot corn in a blender with the chicken stock and puree. Return the puree
to the Dutch oven.
Stir in milk, oregano and chilies. Bring to a boil stirring. Remove from
heat and stir in cheese. Season with salt.
Lisa-Union Bridge, MD
Carolina Pulled Pork Barbecue
This rub will help you mimic smoke in your home oven, but if you can, cook
slowly over wood (hickory is preferred) at 180 to 200 degrees [F].
1 tablespoon canola oil
2 tablespoons molasses 1 pork butt (4 to 6 pounds), cut into 6 equal
pieces in a bowl
2 tablespoons salt
2 tablespoons brown sugar
1 tablespoon dark chili powder
1/2 teaspoon ground coriander
1 tablespoon ground pepper
2 tablespoons fresh thyme leaves chopped fine
Combine canola oil with molasses and coat the pork, then rub with the dry
spices. Roast on a rack at 275 to 300 degrees [F] until tender, around 2
to 2-1/2 hours. Check periodically with a fork until the meat is tender
enough to shred or pull. Let stand for 15 minutes before shredding.
Note: Meat should be cooked with all of the fat on it. Remove any excess
fat before chopping or shredding.
Carolina Barbecue Sauce
1 tablespoon oil
1 onion, chopped
2 cloves garlic, sliced
1 pint white or apple cider vinegar
1/2 cup brown sugar (this is purely optional)
1 tablespoon Worcestershire
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
1/2 teaspoon cayenne
1-1/2 teaspoons hot sauce (this should be adjusted to taste)
1/2 tablespoon salt
1 cup of ketchup
In oil, sauté onions until transparent. Add garlic and cook for three to
four minutes. Add vinegar. Add all ingredients except ketchup, bring to a
simmer and make sure the sugar is dissolved. Stir in ketchup and cool.
Coat meat with the sauce and serve with a sweet, creamy cole slaw.
Bag 'n Season Pulled Pork Barbecue
1 package McCormick Bag 'n Season Pork Chop
3 pounds fresh pork shoulder
1 medium onion, sliced
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire Sauce
1/2 teaspoon Crushed Red Pepper
Makes 8 servings Pulled Pork
Barbecue is so easy to prepare with Bag 'n Season. Serve this richly
flavored barbecue on rolls with a side of coleslaw for a real
Southern-style treat.
Preheat oven to 350 F. Arrange opened Cooking Bag in 13x9-inch baking pan.
Trim excess fat from pork and place with onion in bag. Combine Seasoning
Blend with remaining ingredients; pour over pork.
Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow
steam to escape. Bake 1 ½ - 2 hours. Let stand 5 minutes. Cut open bag.
Shred meat with fork. Stir.
Calories: 249, Fat: 13 g, Cholesterol: 86 mg, Sodium: 607 mg,
Carbohydrates: 8 g, Fiber: 0 g, Protein: 25 g
To all who cant find Robin Hood flour, I used to buy it in the
60s. In fact I still have a cook booklet from the bag of flour for the coo
rise bread dough.
JJ
Comment
Found the Robin Hood Flour site with lots of great recipes online.
http://www.robinhood.ca/
http://www.horizonmilling.ca/products/products_flour.shtm
Nancy Rogers
Dear Friends, I have a request. It may already have been posted at some
point and I just didn't save it!
I'm helping with a Church Breakfast next month. Could I make the biscuits
ahead of time and freeze them either cooked or uncooked?? Also, how do you
keep scrambled eggs warm?? I think someone mentioned a website for large
numbers of servings? Like gravy, grits and bacon?? Fortunately, I'm not
doing this all by myself or I'd be overwhelmed!!!!
All helpful suggestions gratefully accepted and Bless Nancy for this
wonderful group!!
Sue in Fl
This is for Tona who was looking for Maine blueberries. You can
write to
Jasper Wyman & Son,
7 Wyman Rd.,
Cherryfield, Maine 04622
or call (207)546-8937.
They can these berries and may be able to tell you where to find them.
Good Luck!!!
MBF
I have a request.
Does anyone have recipes using pureed vegetables in everyday recipes to
add extra nutrition as in the cookbook, 'Deceptively Delicious'
that was on Oprah?
If so, would you please share. I would like to try some out before I
decide to spend money on another cookbook. Even though my kids are all
grown, this concept intrigues me.
Thanks in advance, from Merry M in MN
Comment
Her cookbook is copyrighted and recipes can not be shared online. You
might want to go to her website for more information.
Nancy Rogers
For Boots in Va.
RE: Salad for 100
I buy the salad mix at Sam's. It is a 3 lb. bag for around $2.50. It is a
mixed salad. You can add cucumbers, onions, tomatoes or whatever you wish.
It tells on the bag how many servings that it will fix. I cant remember
how many.
Tona in Bama
Hi, Nancy,
The newsletter looks great as always. This is for Fran R in LaVista, NE,
who was asking about sweet and sour sauerkraut with red peppers
(10/17). This is a salad version that we like. It got a thumbs up from a
number of testers—even some who were sure they didn’t like sauerkraut. The
sweet dressing with the sour cabbage and the crunchy vegetables is a good
combination. Plus it just gets better the next day. Easy to double or
triple when you need to take a dish to share. When I want to make it quick
on a weeknight, I refrigerate the sauerkraut (in the can or jar) in the
morning.
Sauerkraut Salad
Serves 4;
about 15 minutes hands on time; ready in 15 minutes
14-oz can sauerkraut
1/4 cup minced red (or green) pepper
1/4 cup minced onion
1/4 cup minced celery
2 Tbsp minced carrots
1/4 cup apple cider vinegar
1/4 cup Splenda® granular
1/8 tsp celery seed
1/8 tsp caraway seed
1 Tbsp canola oil
Drain and lightly rinse the sauerkraut, breaking up any clumps. In a
serving bowl, combine the sauerkraut with the peppers, onion, celery, and
carrots. Toss to combine. Combine the remaining ingredients in a shaker
jar and shake to combine. Pour over the salad. Refrigerate until ready to
serve.
Per serving, approximately 53 calories; 3.6 g. fat; 5.1 g. carbohydrates;
2.4 g. sugars; 2.6 g. fiber; 304 mg. sodium; .9 g. protein
Regards, Susan in San Antonio
www.peasataparty.com
Hi Nancy. This is one of my favorite recipes. I've taken it to cookie
exchanges and gatherings and have shared the recipe with many friends.
Donna from Grand Rapids (formerly of Hazel Park), MI
Mint Brownies
(Base)
2/3 C. butter or margarine
2 C. brown sugar
2 eggs
1/2 C. cocoa
1 1/4 C. flour
1 teas. baking powder
1 teas. salt
Combine and bake in prepared 9x13 pan for 25 min. at 350. Cool completely.
(Mint Buttercream Layer)
2 C. powdered sugar
1 stick of butter or margarine
2 T. milk
1/2 teas. mint flavoring
green food coloring
Mix well and spread on cooled brownie base. Melt together carefully (burns
easily) 6 oz. chocolate chips and 6 T. butter or margerine, then spread on
cooled buttercream layer.
Yummy!!
Don from Mich requested information about curing cast iron skillets
in the 10/16 newsletter. If you
go to the newsletter archives there is information about this in the
10/5/2006 newsletter and a follow up
comment on 10/9/2006.
Also in the 10/16 newsletter Kim Canada requested recipes that would allow
her to use any leftover Halloween candy. If you have leftover candy bars,
chop them up and substitute them for chocolate chips in your favorite
chocolate chip cookie recipe. My daughter-in-law and grandkids prefer
these cookies to chocolate chip cookies
I have 2 cake recipes that use candy bars that I will send in the next few
days, if they are not submitted by another member.
Robbie Bowling Green, IN
For Maria Richmond ,Virginia. Eagle Brand is sweetened condensed
milk.
Tona in Bama
RE: For Mimi in AL ^..^ can you cut the butter down in roll recipe and
maybe increase the sour cream without sacrificing the taste?
Mimi, I am not sure, but I would think it would work fine substituting
some of the butter for sour cream. Someone else that has more bread baking
experience, please help!
Tona
Hi Nancy and foodies. In Oct 17th newsletter, Sue in Fl. was asking
about cakes in a jar. In today's newsletter called
www.realfood4realpeople.com,
Kaylin had a very informative piece about them. She has recipes also. Go
to search and and read her article. I think she does quick breads this way
also.
Lou, Fl.
Miss Nancy-I think I speak for everyone when I holler at you. You need
more than 2 hours sleep a night, especially with your medical condition.
Don't push yourself on our account. If we miss a day or two of
newsletters, it won't kill us. In fact, it will just make us appreciate
even more the next newsletter we do receive.
We all love you dearly and don't want anything to happen to you.
Remember, you must take care of yourself first before you can care for
others!
And you certainly do take excellent care of us.
God bless!
Grandma Teeters in Tifton
Comment
I have so much to do in a short period of time. Need to get the numbers of
visitors on the site right away. I can sleep more on Monday or Tuesday,
LOL. When things need to be done I believe in getting them done.
Ditto, my cat, has wanted my undivided attention. He climbs into
my arms while I am on the computer. Several times I can hear a faint
meow in the background and at first couldn't figure out where it was
coming from. The meow led me to my bedroom closet. There sitting in my
closet is Siggy. I watched and Ditto has been opening the closet door with
his paws , convinced Siggy to going into the closet and after Siggy is
sound asleep Ditto shuts the door with his paws. Ditto climbs into my arms
and has my undivided attention.
Nancy Rogers
Hi Nancy and furry friends,
Fran R. in LaVista NE asked for a recipe for sauerkraut salad. This one I
have used for years and even people who dislike sauerkraut love this one.
Hope this what you are looking for. Also, thank you Nancy for all the hard
work (and sleepless nights) you put into this newsletter.
Sauerkraut Salad
1 can 27 oz. Sauerkraut (Drained)
1 cup chopped onions
1 cup chopped celery
1 cup chopped green pepper
1 cup salad oil
1 cup sugar
1 jar pimiento
Mix and together and refrigerate overnite.
Linda in Upstate NY
Sherrie in Delaware mentioned the flourless oatmeal cookies and I would
love that recipe. This was in October 18th newsletter. Thank you.
JoAnn,, Brookfield, Wi.
Here is a recipe for Roasted Red Pepper Dip with eggplant and garlic
for Bill in Eastern NC. My FL neighbor grows bushels of eggplant so I make
this recipe often. Sometimes I fry the eggplant and peppers if I'm in a
hurry. They can also be tossed in olive oil and grilled in the George
Foreman grill for 6 minutes.
Leah
Eggplant Pepper Dip
Roast in 350 degree oven on foil:
One pound peeled eggplant cut in small pieces - roast 50 minutes
Two red peppers - roast 30 minutes, then skin and seed
Pulse to chop in food processor:
pepper and eggplant pulp
2 tsp minced garlic
1/4 cup fresh lemon juice
2 tsp tomato paste
Add and pulse to desired consistency:
1/4 cup grated onion
2 Tbsp fresh parsley
2 Tbsp fresh basil
1/3 cup olive oil (I use less)
cayenne pepper to taste
Hi Everyone - Can someone tell me how long before Thanksgiving can I
cook my turkey diner and freeze it. I would like to freeze
yams/sweet potatoes, creamed cauliflower, turkey, gravy, mashed potatoes
and dressing. Also, what is the best utensil/or bags to freeze in and last
do you wait for food to defrost before reheating. Thanks so much for
always coming through with the answers.
Bernie
HI Nancy,
Re: silicon pans. I made some loaf cakes in them and when I
tried to remove them they all stuck at the bottom. The same thing
happened with muffins. When do you remove them from the pans. I especially
like the muffins hot for breakfast. So I am looking for advice.
Thanks, Carole with an "E" Calgary
Hi Nancy,
Thank you for all the time you spend to make all of our days brighter.
I am looking for a recipe for Penne with sausage and peppers. Whenever we
eat out my husband always orders this and I would like to make it at home
for him.
Thanks, Penny in Canada
To Maary V , Aug.8th, 2007 newsletter. The Granger Pie sounds
interesting and I would like to make it. However, I have never heard the
term "baking syrup". What exactly is it? Thanks in advance.
Nan
Regarding the Grape Salad --
I have made it several times and we love it!
Mostly I use non-fat or low fat ingredients and it works well. Last time I
made it was for a party for my husband in June - he was driving a car at
the Nascar track and we had friends out to watch and then come back for
dinner.
Even though we had a lot of people, the salad recipe makes so much that
there was a lot leftover.
And I thought why not freeze it -- I used to freeze plain grapes to snack
on. So I did -- and it turned out wonderfully. Sat for a good two months
in the freezer and it was as good as the freshly made. And we had a treat
down the line.
So don't be afraid to make it - you can freeze to for a later date.
And - by the way - everyone always raves about it. Always.
Rosemarie in rural Kansas City
This is to Boots in VA for peanut butter fudge using Reeses peanut
butter chips. October 17th newsletter
Microwave Fudge:
1-1/2 cups granulated sugar
1/2 stick unsalted BUTTER
2/3 cup evaporated milk (1 sm. can)
18 large marshmallows
1/4 tsp. salt
Microwave the above for 3 minutes on highl. Stir. Microwave 3 more minutes
on high, stirrint every minute.
Add:
1 tsp. vanilla
12 oz. pkg. of Reeses peanut butter chips
Stir well. Pour into lightly buttered disposable aluminum 8" pan. Score
when cool. Refrigerate before cutting. Store in the refrigerator.
I have never had this fudge fail me. Very creamy and smooth. Can use any
kind of chocolate chips, butterscotch, etc. to make this fudge. Tip: Cut
fudge with a pizsza cutter.
Melanie in Ohio
Nancy, here is a bean salad I submitted several days ago. It is
probably one of those tied up in the messages. My mother loved this salad.
She would always eat it when we ate at a Ryan's restaurant.
Ryan's Bean Salad Clone
1 can red kidney beans
1 can pink beans
1 can black-eyed peas
1 can black beans
1 can white northern beans
1 can pinto beans
1 10-oz box frozen baby limas
1 small onion, chopped
1/2 tsp paprika
2/3 cup white sugar
2/3 cup apple cider vinegar
2/3 cup cooking oil
Drain all beans. Cook baby limas in microwave about 4 minutes.
Place all beans in large bowl.
Add chopped onion and paprika.
Bring sugar, vinegar and oil to a boil. Pour over beans. Stir. Refrigerate
for several hours, stirring a few times. Serve cold.
Karen in Ky
In the October 17th newsletter,
Sally in Pa asked about the frozen non-dairy whipped topping that was
mentioned in the Twinkie Pumpkin dessert recipe. Sally, Cool Whip is one
of the brands who makes a non-dairy topping. If your market sells another
brand in the freezer section, I'm sure it would work just as well as the
Cool Whip. Please take note that the Twinkie recipe I submitted came
directly from the manufacturer's web site. Thank you for posting this,
Nancy!
Andee in Los Angeles
For Gladys, Avon Lake, OH (Oct 17th newsletter)
Tona's Sausage-Ham Balls are in the
Oct 10th newsletter.
gramaj
For Bill in Eastern NC (Oct 17th Newsletter)
Ajvar (Roasted Red Pepper Spread)
The key to this recipe is not to be shy about blackening the skins of the
peppers. Underneath the blackened skins, the peppers become tender and
silky -- that's the secret to ajvar's distinctive texture.
Serves 6 to 8 as a starter
10 to 12 red bell peppers
1 large eggplant (roughly 1 1/2 pounds)
3 to 6 cloves of garlic, depending on taste
1/4 cup olive oil, divided; additional oil to finish dish
A few splashes of white vinegar
Salt and pepper, to taste
Dried red chili flakes and basil leaves, optional
Preheat oven to broil. Halve each pepper, discarding stems and seeds.
Place peppers, cut side down, on an old baking sheet or one lined with
foil.
Cut eggplant in half lengthwise and score with a knife, drizzle it with
about 2 tablespoons olive oil and a little salt and place it on a second
baking sheet.
Place one of the oven racks roughly 3 to 4 inches below the heat; place
peppers on this rack. The eggplant should sit on a lower rack.
Broil the peppers and eggplant, turning the peppers occasionally until
they are well roasted on all sides, roughly 15 to 20 minutes. The eggplant
may be done first; if so, remove it and set it aside to cool. (You can
also use an outdoor grill to cook the peppers and eggplant.)
When you remove the peppers from the oven, place them in a bowl, sprinkle
them with a little water, and cover with a clean dishcloth. This step
steams and lifts the skins, making it easy to peel the peppers once
they've cooled. (Another method to loosen skins is to place the peppers in
a glass bowl and cover with plastic wrap until the peppers have cooled.)
Use an ice-cream scoop to remove the pulp of the eggplant, leaving the
skin behind. Discard the thickest seeds, but don't get nit-picky. Put
eggplant in a food processor with about 2 tablespoons olive oil and 3 or 4
smashed garlic cloves. Pulse the eggplant a few times so that it's chopped
with the other ingredients but not totally pureed. Remove the eggplant to
a serving bowl.
Once peppers are cool enough to handle, peel them with your fingers or a
knife. Add peppers to the food processor and pulse 5 to 8 times to chop
coarsely. Mix the peppers with the eggplant puree, season to taste with
salt, pepper, a splash of vinegar and a shake of dried chili flakes, if
you like. Smooth the surface of the ajvar with a spatula.
If you wish, garnish it with more finely diced garlic and a few scattered
basil leaves. Serve ajvar with toasted bread slices drizzled with olive
oil and sprinkled with salt.
gramaj
Hi to Lisa in Union Bridge, Maryland
Thank you for sending in the recipe for Easy Chocolate Snack Cake.
I seem to have fallen into the position of official cake baker for all the
birthdays at the clinic where I work. This will be just fine as a birthday
cake when I had a few sprinkles and a couple of candles. You made my day.
Susana in Louisiana
Boots in Va is looking for a recipe using the Reeses PB chips in
fudge, I have two and they are both great! When I take it anywhere I never
come home with any! The first one you use the recipe for Fantasy Fudge on
the back of the Kraft Marshmallow Cream jar and just substitute the PB
chips for the chocolate chips. You will need one whole and part of another
bag because the PB chips only have 10 ozs. as opposed to 12 in the Nestles
(which I find the best for making chocolate fudge). This next one is also
TNT that I got from my sister-in-law that never fails.
Peanut Butter Fudge
4-1/4 cups sugar
1 (13 oz.) can Milnot or Carnation evaporated milk (not the sweetened
condensed)
3 (6 oz. pkgs.) peanut butter chips
2 sticks butter (no substitutes)
1 teasp. vanilla
Bring the sugar and milk to a full boil, boil for 7 minutes, stirring
almost constantly as it will scorch easily. Remove from heat. Stir in
chips, butter and vanilla. Mix well, until chips and butter are melted.
Pour into a buttered 9x13" pan. Cool.
Note: I have never found the 6 oz. pkgs so I just use the 1 full 10 oz.
and 8 oz. of a second pkg.
Hope you enjoy!
Kay in Indy
I was watching Sugar Rush on the food network a couple of years ago and
he was with another baker who was making monkey bread and GORILLA BREAD!
lol, The gorilla bread was monkey bread and each dough ball was filled
with cream cheese!
Tona I Joined your group!
To sally in PA, non dairy whipped topping is cool whip.
To Nancy wishing and praying for the best for you and your family.
Ok,Here is the link to the monkey bread and
gorilla bread,I haven't tried the gorilla bread but I will!
Lynette in NY
You Nancylanders are so nice! Imagine me being lucky enough to receive
a recipe that I wanted from people all over the country. Thanks to Karyl
in MA and Mimi in Al for their Mexican lasagna recipes. I already thanked
the others And, Mimi, yes, I think that egg rolls and spring rolls are the
same thing. And my Phillipino friend calls them lumpia. All the same.
Dorothy in WA
October 17, 2007 letter from Fran R in LaVista, Neb. Asking about a
salad served by colonies cafe. I bet that was sauerkraut salad. It is good
and I saw that recipe on Nancy's kitchen awhile back. It is good.
M in Montana
Greetings,
Someone was asking for persimmon recipes but can't remember right
now. I have a great bar recipe and will send it in a few days. I have to
find it as I have no persimmons anymore so my recipe is filed. I used to
get them out in California but my source has passed away. Take care Nancy
and this is a wonderful recipe web site.
M in Montana
Hey Nancy & Gang,
Nancy-Don't burn the midnight oil down too low. You are a blessed,
selfless soul who brightens the day of every person who reads these
letters, but take care of yourself putting all of this work in. We care
about you.
This is for Bill in NC who was looking for the roasted red pepper and
eggplant dish--hope this helps.
Roasted Eggplant Salsa
1 med eggplant-cut in 2" cubes
2 large red bell peppers-cut in 2" cubes
1 large red onion-chunked 1" pieces
3 garlic cloves
1/2 jar sun dried tomatoes-in oil
1 T tomato paste
2 T olive oil (I use the oil from the tomato jar-it gives it a lot of
flavor)
2 T fresh parsley-chopped
1 T fresh squeezed lemon juice
lots of salt & pepper (or to taste)
Preheat oven 400*. Wrap a baking sheet in foil. Toss eggplant, pepper, and
onion pieces on sheet and drizzle with olive oil. Season and toss to coat
well. Roast for 30 minutes. Remove veggies and put into a food processor.
Add the remaining ingredients and blend until you have the consistency you
like.
**Pour into a pretty bowl on one side of a platter. Put cheese wedges,
pita chips, party bread and an assortment of olives on tray as well.
Garnish with a bit of parsley. For an easy appetizer, mound this on endive
and garnish with a little parsley sprinkled on.
Source: -Barefoot Contessa
Hope you enjoy.
Mimi in AL ^..^
Dear Nancy,
My cat, 17-year old Mariah, had been gone for two days when I found my
little Mufasa alone and screaming in the back yard. What I did not know at
the time, was that Mariah was gone for good. I believe she just crawled
off somewhere to die. She was the best cat ever, in my opinion, and I am
still dealing with how
much I miss her. I believe I will see her again when this life is over. I
took pictures of her supervising my husband's computer games recently. I
just had a
strong feeling that it was important to get more pictures of her, sitting
or lying in front of the computer, and it was.
Losing her that way, and not being able to say good-bye really reminded me
that we should treasure the time we have with people or pets we have in
our lives, because the time we have with them can be cut short before we
are ready.
Here is another recipe my friend Eda gave me.
Sweet and Sour Halibut
1 pound halibut(or white fish)
Cut fish into small pieces. Sprinkle with salt and pepper. Cut one bell
pepper into strips about half an inch wide. Place the following in a sauce
pan and cook until
thick:
4 tablespoons ketchup
3 tablespoons vinegar
3 tablespoons sugar
1 tablespoon cornstarch
2/3 cup water
(she says she makes 4 times this amount of sauce so she can have it on the
fried rice she makes to go with the fish)
Mix the following together:
1 egg
3 tablespoons flour
3 tablespoons cornstarch
2 teaspoons water
Heat oil in a skillet. Dip fish in flour mixture and deep fry until
lightly browned. This batter does not brown very much so fish will be very
light in color. Cook for 3 or 4 minutes. Remove from oil and drain and
place on a platter. After fish is cooked, place green pepper in oil and
cook for a couple of seconds and remove. ( BE CAREFUL, THIS WILL
SPLATTER). Arrange on top of fish.
Pour 1 cup of sauce over top of fish and pepper slices. Serves 2. Enjoy!
By the way, little Mufasa is a very sweet and pretty little calico kitten.
She is a joy to have around and we already love her very much.She makes
the aching pain of losing Mariah a little easier to bear.
Love to all,
Irma in San Antonio
*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
