Search
Pictures of Recipe
Exchange Newsletter
staff.
New Articles on this site
How to Make Aebleskivers
How to Make Monkey Bread
Newsletter index.
Recent Newsletters
Oct 14
Oct 15
Oct 16
Oct 17
Oct 19
Oct 20
Oct 21
Oct 22
Oct 23
Oct 24
Hi Nancy and Friends - I'm looking for two old fashioned ham salad
recipes. (at least I think they were two separate recipes) One I think was
ground ham mixed with a pickle relish and the other I think had very small
diced green peppers in it. I remember my relatives also using spam which
they mashed up with a fork but can't remember what else was in it. Could
your readers send in their TNT ham salad recipes?
Thanks - TeaHag in NY
In the 10/22 newsletter, Becky in MagTown, Arkansas asked for the
"best" recipes. In our home, the best dinner recipe is Golden Mushroom
Steak. It may have originally come from a Campbell's soup can, but we have
been making it for 30 years. This is especially good when made from Bolete
mushrooms picked wild in Central New York.
Golden Mushroom Steak
2 lbs sirloin or chuck steak, cut into 2" cubes
1/4 cup margarine
1/2 cup cooking Sherry
1/4 tsp garlic powder
1 tbsp chopped onion
1/2 cup water
1 can Golden Mushroom Soup (I use Cream of Mushroom)
1 4oz. can Mushrooms (or any fresh mushrooms on hand
are fine)
Brown beef in margarine; add remaining ingredients. Cover and cook slowly
2 hours. Serve over mashed potatoes.
Korena in Canton
For Elaine in Ohio, when I have something delicate to wash, I lay them
out on a towel, smooth them out with my hands and let them dry almost all
the way. Then I take them hang them over a line outside, fold the scarf in
half over the line and fasten. Hopefully it will be windy! That really
helps to fluff them and there are no wrinkles. I never ever put any thing
like that in the washer or the dryer. Just ruins them!
Billie in Fl
Hello Nancy & Gang,
For Karen in SW Arkansas, this is the method to use dry ice for your
Halloween party. You can use any punch recipe you like, this just adds the
"smoke" to your punch.
Witch's Cauldron
CAUTION---Dry ice is crystalized CO2 and is very cold. It will burn your
skin or inner linings of your digestive system if ingested. Make sure
everyone knows the dangers of touching or eating this. Always wear gloves
when handling dry ice and make sure dry ice is wrapped securely when
placing in a container. A black plastic witch's cauldron makes a perfect
container for punch or "brew".
Prepare your punch recipe and put it into a cauldron or punch bowl. Put on
gloves to protect your hands from the dry ice. Wrap chunks of dry ice in
cheesecloth and secure-lay in punch bowl. Carefully add punch to bowl.
Follow the same directions to replace dry ice when needed.
Indian Summer Bread
3-1/2 c all purpose flour-sifted
1 t baking powder
2 t baking soda
1/2 t salt
1/2 t allspice
1/2 t nutmeg
2 c sweet potatoes-cooked and mashed
3 c sugar
2 eggs
1 c vegetable oil
1 t vanilla flavoring
10 oz cinnamon baking chips
1 medium Granny Smith apple-peeled & chopped fine
3/4 c raisins
1 c pecans-chopped
Sift the first 6 ingredients together. Mix potatoes, sugar, eggs, and oil
in a large bowl until smooth. Add the dry ingredients to the batter mixing
well. Fold in vanilla falvoring, cinnamon chips, apple, raisins, and nuts.
Mix well and pour into 3 prepared loaf pans. Bake 350* for 1 hour.
Glaze
1 c powdered sugar
1-1/2 T butter
1/2 t vanilla
3 T hot water
Mix well and pour over cooled bread. Cool completely and store airtight,
or serve warm with coffee.
Mimi in AL ^..^
It's time for the holidays and I like to try new dishes for the
holidays; last year I tried Mary Jo in MD's turnip puff; I liked it a lot.
I also tried Paula Deen's corn casserole, talk about easy and delicious.
Hope the Nancylanders have some easy side dish recipes to share.
Nancyb
I am ashamed to say as a seasoned cook I cannot make fluffy scrambled
eggs. I either use too much or too little milk and either they are tough
or runny. Can someone please help me to be able to make the pretty yellow
fluffy scrambled eggs? Thanks, Marie in VA.
For Sue in Fl, being a caterer, the first thing you need to know is
that eggs when left on a serving buffet, in a chafing dish over water, the
eggs can get a green tint to them, To eliminate that just add some lemon
juice to your scrambled eggs and they should stay nice, fluffy and yellow
colored.
For Carole, E, Calgary, I too had a problem with my silicone bundt pan and
muffin pan, with things getting stuck. I tried everything to see if they
would work. I contacted the manufacturer of the pans and they gave me
ideas to try, spraying with Pam, not spraying with Pam, let cool
completely, remove immediately all to no avail. I just do not trust them
at all and will never use them again. I eventually threw them both away
and went back to my regular pans.
Linda, Ft. Collins, CO
Thanks to gramaj for the info on the Lemon Lovers Cake (September
27). I make it last week-end for Sweetest Day and we loved it.
Marilyn in OH
Chocolate Chip Delight
1 bag chocolate chip cookies (your choice)
1 large carton whipped topping
1 cup milk (more if needed)
Optional: coconut, sprinkles, nuts, or chocolate chips
Dip the cookies in milk, one at a time. Layer the cookies in a 9x13 pan.
Then spread a layer of whipped topping on top. Make several layers. If
desired, sprinkle with coconut, sprinkles, nuts, chocolate chips, or
additional crushed or broken cookies. Cover and chill overnight.
Chelsea #42
To Becky in MagTown, Ark: Like you, I had 'cooking' in the eighth
grade. Of course, in the intervening 70 or so years, all of the original
cards have been lost, but I distinctly remember coming in after school and
telling mother that from now on I'd cook dinner. And have been doing so
ever since, although now it's just for me, and something relatively easy,
and within my dietary restrictions. But I have always loved to cook.
jeanlock in McLean VA.
I needed to find some of my TNT recipes for dip to take to the office
during the holiday season. I have used them all and am having a hard time
deciding which.
Lisa
Spicy Spinach Dip
1 c. half & half cream
1 c. Monterey Jack, shredded
1 (8 oz.) pkg. cream cheese
1 sm. can mild green chiles
1 white onion, chopped
1 jalapeno, finely chopped
1 (10 oz.) pkg. frozen spinach, defrosted, drained & squeezed out excess
liquid with paper towels
Mix all ingredients at 400 degrees for 1/2 hour in a dish you would serve
in. Serve hot with tortilla chips or triscuits.
Lisa
Spinach Dip
1 pkg. frozen spinach, thawed
1 1/2 c. sour cream
1 c. Hellmann's mayonnaise
1 pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, chopped
2-3 green onions, chopped
Squeeze spinach until dry; add remaining ingredients. Cover and
refrigerate 2 hours.
Lisa
Cheese Dip
1 (2 lb.) loaf Velveeta cheese
2 lb. lean ground beef
1 lg. jar salsa (your choice)
1 packet taco seasoning mix
3/4 c. water
Tortilla chips
Brown ground beef and drain. Add taco seasoning and water. Simmer for 10
minutes. Melt Velveeta slowly, either in microwave or Stove Top. When
melted. Add ground beef mixture and jar of salsa. Cook slowly over low
heat for 20-30 minutes. Serve warm with tortilla chips.
Easy Salsa Dip
1 can chili, no beans
1 can chopped olives
1 (8 oz.) pkg. cream cheese
1 jar salsa (Medium Sized)
Place all ingredients together. Heat and serve with corn chips.
Reuben Dip
1 (3 oz.) pkg. cream cheese
1/4 c. sour cream
1/2 c. grated Swiss cheese
4 oz. finely diced sliced corn beef
1/4 c. drained chopped sauerkraut
2 to 3 tbsp. milk
Combine and heat all ingredients over low heat. Serve with party rye or
rye or pumpernickel bread sticks. May be served at room temperature. I
usually double this.
Sausage Dip
1 lb. bulk pork sausage (spicy is best)
1 med. onion, peeled and finely chopped (about 1/2 cup)
1/2 lb. fresh mushrooms, thinly sliced
1 1/2 tbsp. all purpose flour
1 c. dairy sour cream
1 c. milk
1 tbsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. paprika
Corn chips, for dipping
In a 12 inch skillet, cook sausage until well browned, crumbling it with a
fork. Remove sausage with a slotted spoon to paper towels to drain. Add
onions and mushrooms to the fat in the skillet; cook rapidly (so mushrooms
will not give off their liquid), stirring often, until onion is golden
brown. Drain off fat. Return sausage to skillet. In a small bowl,
gradually whisk flour into sour cream to make a smooth mixture. Whisk in
milk, Worcestershire sauce, soy sauce and paprika; add to sausage mixture
and mix well. Cook over moderate heat, stirring constantly, until
thickened. Do not boil.
Lisa
Chili Dip
1 lb. Velveeta
1 can chili with beans
1 can tamales
1 can Rotel Tomatoes (chop up some well before adding)
Heat all ingredients together and serve.
Lisa
Blackeyed Pea Dip
1/2 lb. butter
4 pkgs. frozen peas, cooked & seasoned
2 jars Old English cheddar cheese
1 tbsp. jalapeno pepper juice
1 can chopped green chilies
2 jars hot jalapeno peppers
Place in large bowl: butter, cheese, peppers, juice and chilies. Cook
peas, seasoning well. Drain while hot. Pour over mixture in bowl, cover
and let set for 10 minutes, then beat with mixer until well blended. Serve
hot.
Lisa
Dried Beef Dip
1 (8 oz.) pkg. cream cheese
1 sm. jar Old English cheese
2 tbsp. Lipton onion soup mix
1 pkg. dried beef
Put all ingredients in small bowl and mix by hand with fork until cheeses
are well blended.
Lisa
Shrimp Dip
1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
4 tsp. minced or dried onions
1 envelope Knox gelatin (soften in 2 tbsp. water)
2 small cans shrimp (chopped up)
Heat soup and cheese over medium heat. Slowly stir until smooth. Put
gelatin in 2 tablespoons water and stir in. Cool. Add remaining
ingredients.
Lisa
Fruit Dip
8 oz. pkg. cream cheese, softened
3/4 c. brown sugar
1/4 c. white sugar
2 tbsp. peanut butter
Beat all ingredients together until smooth. Serve with fresh fruit.
Lisa
Oreo Party Pops
20 popsicle or lollipop sticks
20 Oreo Double Stuff cookies
1 12-ounce package of semi-sweet chocolate chips
1 T. vegetable oil
Chopped nuts, colored sprinkles or miniature candies like M&M's or
Reeses Pieces To form Oreo Pops, insert popsicle sticks into the cream
center of each cookie. Set aside. In a small saucepan over low heat,
combine chocolate and oil until melted and smooth, stirring constantly.
Dip each cookie into the melted chocolate, coating evenly. Place dipped
cookies on waxed paper and decorate with chopped nuts, sprinkles or
candies. Leave cookies on waxed paper until completely set, then wrap in
plastic wrap and tie with a bow for gift-giving. Makes 20 Oreo Pops.
Chelsea #42
Good morning Nancy, I am answering Janet, who was looking for a rice
pudding without raisins and Cheryl in North Olmsted, Ohio looking for a
lemon roll, made like a jelly roll, in the Oct. 22nd newsletter. I would
also like to thank Jeane in PA and Jean, from Ohio for their ham load
recipes! I believe the one Jeane in PA sent in the almost like the one I
remember! Thanks so much ladies!
Rosemary-Lemon Cake Roll
Take a delicious taste adventure with a citrusy cake dessert accented with
fresh rosemary.
Makes:10 servings
http://www.bettycrocker.com
Cake
3 eggs
1 cup granulated sugar
1/3 cup water
3/4 cup Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2-1/4 teaspoons chopped fresh or 3/4 teaspoon dried rosemary leaves,
crushed
1 teaspoon grated lemon peel
2 tablespoons powdered sugar
Lemon Cream Filling
1 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon grated lemon peel
Garnish
1 tablespoon powdered sugar
Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously
with shortening.
In large bowl, beat eggs with electric mixer on high speed about 5 minutes
or until thick and lemon colored. Gradually beat in granulated sugar. On
low speed, beat in water. Gradually beat in flour, baking powder and salt
until smooth. Fold in rosemary and 1 teaspoon lemon peel. Pour into pan;
spread evenly to corners.
Bake 12 to 15 minutes or until toothpick inserted in center comes out
clean. Immediately loosen cake from edges of pan and turn upside down onto
towel generously sprinkled with 2 tablespoons powdered sugar. Carefully
remove foil. Trim off stiff edges of cake if necessary. While cake is hot,
carefully roll cake and towel from narrow end. Cool on cooling rack at
least 40 minutes.
In small bowl, beat whipping cream and 2 tablespoons powdered sugar with
electric mixer on high speed until stiff. Stir in 1 teaspoon lemon peel.
Unroll cake and remove towel. Spread filling over cake; roll up cake.
Sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator.
Variation
You can skip the rosemary, and the cake will still taste delicious.
Do-Ahead
Store this dessert tightly covered for up to two months. Slice the
finished roll, inserting waxed paper between slices before freezing, and
you'll be able to take out just the number of slices you'll need.
Easy Rice Pudding
Submitted by: Alicia Kodadek
Yields: 4 servings
"Rice is cooked in the oven with milk, vanilla, sugar and cinnamon."
1/3 cup uncooked white rice
1/3 cup white sugar
1 pinch salt
1 quart whole milk
2 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole
dish with nonstick cooking spray.
In the casserole dish, mix together rice, sugar and salt. Stir in milk and
vanilla.
Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20
minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.
I will be making the rice pudding, too, as I don’t care for the raisins in
my puddings.
Source:
http://allrecipes.com/Search/Recipes.aspx?WithTerm=rice+pudding
Take care, Nancy! Chris in NM
For Janet
Rice pudding
3 T. rice, not minute rice
3T sugar )(I use Splenda)
2 Cups milk
Nutmeg and cinnamon to taste
1/2 teaspoon vanilla
Mix well and place in 325 degree oven for 2 hours. Stir every 20 minutes
to break the skim on top. Watch it so it doesn't get too dry.
Genie
For Cheryl in Ohio
I have made this dessert for many, many years. It is a little time
consuming, but well worth the effort. I usually save it for important
events. Sometimes I use a drop or two yellow food coloring in the whipped
cream frosting, or sometimes I will color coconut yellow and sprinkle on
top the white topping/cream.
Luscious Lemon Roll
4 eggs, separated
1/3 cup sugar
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/3 cup sugar
2/3 cup sifted cake flour
1/4 teaspoon salt
Powdered sugar
Lemon Cheese filling
Whipped Cream or Whipped Topping
Beat 4 egg yolks until light and lemon colored. Gradually add 1/3 cup
sugar; continue beating until sugar is dissolved. Stir in lemon rind and
juice; set aside.
Beat 4 egg whites until soft peaks form; gradually add 1/3 cup sugar.
Continue beating until stiff peaks form and sugar is dissolved; fold into
yolks.
Sift together flour and salt, and fold half into egg mixture; then fold in
remainder. Spread evenly in a well greased 15x10 jelly roll pan; bake at
350 for 15 minutes. Turn out immediately onto a towel heavily sprinkled
with powdered sugar. Starting on short side, roll up cake towel; let cool.
Unroll cake, and spread with Lemon Cheese Filling; roll up again and place
on serving plate.
Frost with whipped cream or thawed whipped topping.
Refrigerate.
Lemon Cheese Filling
3/4 cup sugar
2 tablespoons cornstarch
Pinch of salt
3/4 cup cold water
2 egg yolks, slightly beaten
3 tablespoons lemon juice
1 teaspoon butter or margarine
3 ounces cream cheese, softened
2 tablespoons milk
Combine sugar, cornstarch and salt in a medium saucepan; gradually add
water, egg yolks and lemon juice. Stir till smooth. Bring to a boil; cook,
stirring constantly, 1 minute. Remove from heat and stir in butter; cool
mixture slightly.
Combine cream cheese and 2 tablespoons of milk, stirring until smooth; add
to lemon mixture, and
beat until smooth.
Karen
Glorified Rice
1 -three ounce package lemon Jell-O
2 cups boiling water
1/4 cup sugar
1 cup cooked rice
3/4 cup marshmallows
3/4 cup crushed pineapple, drained
1/2 cup chopped nuts
1 cup whipping cream, whipped
Dissolve Jell-O in boiling water. Add sugar to the Jell-O while hot. Cool
mixture in refrigerator until it begins to congeal. Stir in rice, cut up
marshmallows, pineapple and nuts. Fold in whipped cream last. Let sit
overnight for best results.
Bette~Indiana
Buster Bars
1-one pound package oreo cookies crushed
1/2 cup melted butter or margarine
1/2 gallon vanilla ice cream, softened
1 and 1/2 cups Spanish peanuts
2 cups powdered sugar
1 and 1/2 cups evaporated milk
2/3 cups chocolate chips
1/2 cup butter
1 teaspoon vanilla
Mix crushed cookies and melted butter and press into a 9X13 inch pan.
Spread ice cream over crust. Sprinkle peanuts over ice cream. In a
saucepan combine powdered sugar, evaporated milk, chocolate chips and
butter. Boil 8 minutes, stirring constantly. Add vanilla and allow to
cool. Pour over peanuts and freeze.
Bette~Indiana
I am new to the group. One of my friends invited me here and am I glad
she did. Stayed up until 2:00 last night reading the newsletters. Wanted
to share my favorite recipe.
Darla's Candy (Bars)
1 tbsp. margarine
1 tbsp. water
1 lb. caramels
Melt 3 minutes on high, stop once or two to stir.
Add:
3 c. Rice Krispies
Peanuts (if wanted)
Put in 9x11 pan until mixed well.
Darla from Mississippi
Louisiana Lady
in the news letter 10/22/07 please post your fudge recipe
thanks lindah Texas
I don't know if you can put this in your newsletter, but the Watkins I got
from Sunny I got such good and quick service from her when ordered from
her ..love your news letter Nancy
lindah Texas
Comment
Brenda is really a nice lady. She is having problems on her site getting
the formatting correct. Please be patient and she will figure it out.
Nancy
Goodday to all Nancylanders,
I think I saw a recipe for easy rolls (yeastless) about a week ago, but
have not been able to find it. Could someone out there please let me know
which newsletter it was in. So many thanks
Dee - Zw
Lousiana lady, Please post your fudge recipe.
Thanks, Boots in Va.
Hello Nancy and everyone in Nancyland.
This is for DD in Kansas about the mixed bag of beans for soup.
I just made that very thing today. I will give you the recipe that was on
my bag.
The size bag I used was a 20 oz package.
1 lb. of ham hocks or smoked sausage
1 cup chopped onion
1 15oz can stewed or diced tomatoes
1 tsp chili powder
Juice of one lemon
1 - 2 cloves garlic, minced
Soak beans overnight or at least 8 hours. After soaking, drain water, add
2 quarts water and meat. Bring beans to a boil, reduce heat and simmer
uncovered 2-1/2 hours. After simmering, add onion, tomatoes, chili powder,
lemon and garlic. Simmer another 30 minutes. Add contents of ham packet 1
to 2 minutes before cooking is completed. Salt and pepper to taste. IF
yours didn't come with a packet of flavoring, you can use ham seasoning.
I hope this helps. Shirley in Tyler, TX
For DD in Kansas:
Mixed Bean Soup
2 qt water
1 lb ham, diced
1 large onion, chopped
1 clove garlic, minced
1/2-3/4 tsp salt
1 can (16 oz) tomatoes, drained and chopped
Sort and wash the beans. Place beans in Dutch oven. Cover with water 2"
above beans. Soak overnight. Drain beans. Add 2 qt water and next 4
ingredients. Cover and bring to a boil. Reduce heat and simmer 1-1/2 hours
or until beans are tender. Add tomatoes and simmer 30 minutes longer.
grannym IL
Hi Nancy,
What is "Hot Dog Pudding" mention in the
10/22/2007 newsletter. I missed it
if it was posted before.
Thanks Jan from Missouri
Comment
It is in the August Alphabetical Index
Hot
Dog Custard Pudding
Nancy
I also made the hot dog bun pudding--but not much "sauce" should I
split the buns??? what size pan should I use. The taste was AWESOME!!
Thanks Gramhoney(Karen)
Hi lady's, My group at the church will be having a concert and we have
to make finger food for about 100 people after the show. Anything
different but it will have to be easy to eat.
Marlene of Fl.
This is for Janet and Becky
The best rice pudding no raisins
this makes a 9 x 13 pan but works well cut in half
2 quarts Milk
2 quarts water
2 1/4 cups sugar
1 stick butter
Bring all to boil, the add
1 pound rice
Stir and cook 30 min or until thick , remove from heat then beat 4 eggs,
and add enough water to the to make 2 cups of liquid. Stir in the egg
mixture and return to heat. add 1 tsp vanilla.
Cook about 10 more mins. stir and pour into pan. Sprinkle with cinnamon
This was given to me from a Coney Island in Detroit. Best I have ever had
You can add raisins but I don't like them.
Carol in Willards, Maryland
Just wanted to give my thanks to Lisa in East Texas, Don in Michigan
and Margaret in Tulsa for the ideas about aging the cookie cutters.
I will look for the "glazing" for stained glass. Margaret, I have written
her a letter about each of the items but may tag a few of the cookie
cutters since I am using several recipes written in my mother's own hand
in the cookbook. My daughter will appreciate this gift! Thanks for the
prompt replies.
Cathy
On 10/22, Becky in MagTown, Arkansas, mentioned "best of the best"
recipes. In the mid-1970s, Family Circle published some "best of the best"
recipes. I forget what their criteria were but I saved some of them, and
they truly are "best of the best." If Becky wants any, I can dig them out
of the recesses of my recipe files and send them in to the newsletter.
Judy (from Tonopah NV)
Hi Nancy! This is a response to Don who asked how much flour I used in
a recipe I submitted to you in the October 21st newsletter. Don, look for
Christi's Yeast Roll recipe. The recipe calls for 3-1/2 cups of regular
flour. The Italian Roll recipe needs the dough from Christi's roll recipe.
I hope you enjoy making these two great rolls.
Andee In Los Angeles
Hi, this is a message to Tona in Bama about her recipe for tomato gravy
in the Monday (10-22) newsletter. I am Jerry from Phenix City, Al. I grew
up on Tomato gravy and biscuits. My Mother made it until she passed
several years ago. I remember her caution, that the secret to good tomato
gravy was in making sure that the roux was properly browned. She would
brown the flour in the sausage drippings, then add the canned tomatoes and
water, with lots of black pepper and a little salt. After it was done, she
put the sausage back in and served over biscuits. The roux had to be
between tan and brown to be perfect.
Hello Nancy & All,
I have a question I know someone can help with-what is dried Scotch
bonquet (bonnet?) pepper? This ingredient is listed in a Jerk Seasoning
recipe that I have. I would like to try the recipe, but no clue what this
is. I know it is probably some type of pepper, but I need to know if it is
the seasoning/spice section of the store, and if most stores carry it or
if it a specialty item found elsewhere. Thanks guys.
Here is another great soup recipe I thought I would share with the gang.
It has been cool and rainy here in south Alabama the past couple of days,
so it feels like soup weather-lol. If you like a BLT sandwich, you will
love this recipe.
BLT Soup (Yeilds 8 servings or 2 quarts)
Hi! to all you great cooks!!!!!
I have a request.
Our house flooded this summer and we are just now getting settled back
in.. during all this mess, of course I lost lots of things but one of the
main things I am looking for is a recipe. It is Fruit Salsa with
Cinnamon Chips, I believe it was in the Simply Delicious cooking
magazine. I have tried logging into their website and that has been a
disaster ! Won't let me access the recipes and I do subscribe to a couple
of their magazines. They certainly don't make it easy.
I fixed it last Christmas and my grandson loved it so am hoping you all
can help me, please!
SBakker Tx
I have another good Kraut Salad, and a Freezer Slaw that is very good
and can be refrozen if need be. I usually pack it in lots to serve one
meal.
Jean from Ohio
Kraut Salad:
A clone of a restaurant in German Village in Columbus, Ohio
2 pound bag kraut (prefer Willie's)
Rinse well and squeeze dry
Add 1 cup celery, sliced thinly, on diagonal
1 med green pepper, julienned and cut to suit size of celery
1 medium onion, quartered and slivered
Toss well and set aside
Mix and bring to a boil
1/2 cup good cider vinegar
1 cup sugar
1/2 cup vegetable oil Not olive )
Pour over salad. Mix well. Let stand overnight.
I have added as optional:
Rinsed canned baby lima beans
Chopped pimiento
Canned sliced mushrooms
Mom's Freezer Slaw
2 pound head cabbage, shredded
1 tsp salt
Mix with slaw, let stand 1 hour. Drain well.
Add
1 shredded or grated med carrot
1 minced med green pepper
1 minced med onion
Combine:
1 cup vinegar
1/4 cup water
2 cups sugar( I suppose this amount could be changed but the slaw should
be on the sweet side, no matter what you use )
1 tsp celery seed
1 tsp mustard seed
Bring to boil. Boil 1 minute. Be sure sugar is dissolved. Mix with
vegetables and let ripen overnight. Can be held as is, or packed in
containers and frozen. Stays crisp.
Apple Bundt Cake
1 cup vegetable oil
1 1/2 c. sugar
3 cups chopped apples
3 eggs
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. salt
3 cups flour
1 c. chopped nuts
Combine all ingredients well. (Batter will be very stiff) Grease and flour
bundt pan or a 10 inch tube pan and bake at 350 for 1 hour. Sprinkle with
powdered sugar. Store tightly wrapped. This cake gets moister the next
day.
Tona in Bama
Recommended Recipes
2 Ingredient Fudge and Variations
Face Paint Recipes
Halloween
Recipes
Apple
Recipes
Pumpkin Recipes
Lexington Style Barbecue Sauce
Yields about 4 cups.
3 cups cider vinegar
3/4 cup tomato ketchup
6 tablespoons light brown sugar
3 tablespoons granulated sugar
1-1/2 tablespoons kosher salt
2-1/4 teaspoons finely ground white pepper
2-1/4 teaspoons red Chile flakes
3/4 teaspoon freshly ground black pepper
In a medium bowl, whisk all the ingredients together and let sit for at
least 10 minutes. The longer the sauce sits, the hotter it gets, as the
vinegar brings out the heat of the chile flakes (so start with the amount
of chile flakes called for and then add more to taste). Pour the sauce in
a vinegar style bottle so you can pour and store it easily. It will keep
almost indefinitely in the refrigerator. Return to room temperature before
using.
Pat in CO
Pulled Chicken Sandwiches
Chicken:
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 pounds skinless, boneless chicken thighs
Cooking spray
Sauce:
2 teaspoons canola oil
1/2 cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses
Remaining ingredients:
8 (2-ounce) sandwich rolls, toasted
16 hamburger dill chips
The chicken and sauce can be made up to two days ahead and stored in the
refrigerator. Reheat the mixture in a saucepan before serving.
Prepare grill. To prepare chicken, combine first 7 ingredients in a small
bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack
coated with cooking spray; cover and grill 20 minutes or until a
thermometer registers 180 , turning occasionally. Let stand for 5 minutes.
Shred with 2 forks.
To prepare sauce, heat canola oil in a medium saucepan over medium heat.
Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir
in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30
seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce
heat, and simmer 10 minutes or until slightly thickened, stirring
occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.
Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls;
top each serving with 2 pickle chips and top roll half.
Yield: 8 servings (serving size: 1 sandwich)
NUTRITION PER SERVING CALORIES 365(23% from fat); FAT 9.1g (sat 2.8g,mono
2.6g,poly 2.6g); PROTEIN 28.2g; CHOLESTEROL 94mg; CALCIUM 78mg; SODIUM
877mg; FIBER 2g; IRON 3.4mg; CARBOHYDRATE 42.8g
David Bonom Cooking Light, JUNE 2006
Pat in CO
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.
INQUIRY: I am looking for a punch recipe using dry ice for our
Halloween party at the Senior Center. Thanks for all you do and to Siggy
and Ditto. I love reading about those two four-legged humans.
Karen, SW Arkansas
ADD DRY ICE TO BEVERAGES
It is OK to put Dry Ice into beverages for drinking as long as the dry ice
is food grade. Use 2 to 4 pounds of Dry Ice for each gallon of room
temperature punch. Use large pieces of Dry Ice not small pieces. The Dry
Ice is heavier than ice and will sink to the bottom. Do not use any
regular ice! The Dry Ice will do the cooling and must not be eaten or
swallowed. Too much Dry Ice will freeze the beverage so have extra
standing by. It will bubble and give off the most fog when the beverage is
room temperature. When most of the Dry Ice has sublimated, it will
surround itself with ice and float to the top. There is still a small
piece of Dry Ice in the center of these ice pieces so do not serve or eat
them. Carefully ladle the beverage into drinking glasses without any Dry
Ice. Add regular ice to glasses for cooler drinks.
**(Food grade means the CO2 used to make the dry ice is the same quality
CO2 as used for soda fountains and also the dry ice can be used to
transport food and produce.)
Barbara in SE Texas
Root Beer Float Cake
1 yellow cake mix
1 (12 ounce) can or bottle root beer
1/4 cup vegetable oil
3 eggs
1/2 cup confectioners' sugar
3 tablespoons root beer
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. In a
medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs
until smooth. Pour batter into the prepared pan. Bake for 35 to 40
minutes, until a toothpick inserted comes out clean. Poke holes in the
cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over
cake.
To make the Root Beer Glaze:
Combine the confectioners sugar and 3 tablespoons of root beer. Beat until
smooth.
Chelsea #42
I am posting two delicious cookie recipes that some of you may want to
try for the holidays. They are well worth the effort. Also, I have a
request for Mary in Poland, Ohio: Please post the recipe for the cheese
dip from Henry’s.
TIA Harriet/AZ
PUMPKIN COOKIES
From Finer Kitchens Forum
1 cup vegetable oil (I used canola oil)
3 cups sugar
2 large eggs, beaten
3 tsp. vanilla extract
5 cups all-purpose flour
2 tsp. baking powder
2 tsp, baking soda
2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. allspice
1/4 tsp. ginger
1 tsp. salt
1 29-ounce can solid-pack pumpkin (not pie filling)
2 cups semisweet chocolate chips
1 cup chopped walnuts
Double recipe of Chocolate Glaze (recipe below)
Halloween sprinkles (optional)
Preheat oven to 350º F Beat oil and sugar in mixing bowl. Add eggs and
vanilla, beating well. Sift flour, baking powder, baking soda, spices and
salt together. Add to sugar mixture alternately with pumpkin, beating well
after each addition. Fold in chocolate chips and nuts. Drop by heaping
tablespoons onto greased cookie sheets. (I use parchment paper.) Bake
10-12 minutes or until golden brown. Cool on wire rack. Top with Chocolate
Glaze and Halloween sprinkles, if desired.
NOTE: Leave enough room because these spread some. The recipe used to say
drop by teaspoonfuls, but by using the directions above you will get large
cookies. If you want the smaller cookies, use the teaspoon measurement.
The large measurement makes 36 cookies.
CHOCOLATE GLAZE
3/4 cup semi-sweet chocolate chips
1 Tbls. light corn syrup
3 Tbls. butter
1/4 tsp. vanilla extract
Place chocolate chips, butter and corn syrup in the top of a double boiler
of hot, (but not boiling) water. Stir until mixture is melted and smooth,
then stir in vanilla. Spread over cookies, then top with sprinkles or
nuts, if desired, or place in a zip lock bag, snip off a tiny corner, then
drizzle over cookies.
NOTE: Makes enough to glaze about 36 medium-sized cookies, or to drizzle
over 3-4 times that many.
Homemade Oreo Cookies
For the chocolate wafers:
1 -1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 to1-1/2 cups sugar (1 cup if filling cookies, (1 ½ if making just
unfilled cookies)
1/2 cup plus 2 Tbls. (1 -1/4 sticks) room temperature, unsalted butter. (
I used 1 stick)
1 large egg
FILLING:
1/4 cup (1/2 stick) room temperature unsalted butter
1/4 cup vegetable shortening ( I used Crisco)
2 cups confectioners sugar
2 tsp. vanilla extract
Set 2 racks in the middle of oven. Preheat to 375º F
In a food processor, or bowl of an electric mixer, thoroughly mix flour,
cocoa, baking soda and baking powder, salt and sugar. While pulsing or on
low speed, add the butter and then the egg. Continue processing or mixing
until dough comes together in a mass. (I used my processor)
Take rounded teaspoons of batter and place a parchment paper lined baking
sheet approximately 2 inches apart. With moistened hands, slightly flatten
the dough. Bake 9 minutes, rotating once for even baking. Set baking
sheets on rack to cool.
To make the cream filling, place butter and shortening in a mixing bowl,
and at low speed gradually beat in the sugar and vanilla. Turn the mixer
to high and beat for 2-3 minutes, until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe
teaspoon size blobs of cream into the center of one cookie. Place another
cookie, equal in size to the first, on top of the cream. Lightly pres, to
work the filling evenly to the outsides of the cookie. Continue this
process until all the cookies have been sandwiched with cream.
Dunk generously in a large glass of milk! The dough can also be rolled
into two logs for slice and bake, and cut in the refrigerator. Cut the
next day into ½” slices. They bake up beautifully. They need about 1
minute more baking time.
Easy Punch
6 c. unsweetened apple cider, chilled
4 cans (12 oz. each) lemon lime pop
In a punch bowl mix the above. Add ice and a few lime and lemon slices.
16 servings.
Linda NM
Pork Chop Sauerkraut Casserole
4-5 slices bacon
1 (16 oz.) can sauerkraut
4-6 pork chips, 3/4 inch thick
1 lg. onion, sliced thin
2 potatoes, sliced thin
1 (16 oz.) can packed tomatoes, chopped
Salt and pepper
1/2 c. caraway seed
Layer ingredients in order in casserole dish. Cover and bake at 350
degrees for about 2 hours.
Linda NM
Linda's Frozen Pumpkin Dessert
1/2 c. graham cracker crumbs
2 tsp. butter, melted
1 c. canned pumpkin
1/2 c. sugar
1 1/4 tsp. pumpkin pie spice
1 qt. vanilla ice cream, softened
Lightly coat an 8 inch square. Baking dish with non-stick cooking spray.
Mix crumbs with margarine. Evenly pat crumbs into bottom of dish. Stir
pumpkin, sugar, and pumpkin pie spice in medium bowl until well blended.
Stir ice cream in a large bowl until smooth but not melted. Stir in
pumpkin mixture just until well blended. Carefully pour into baking dish.
Place plastic wrap directly on the surface. Cover with foil.
Freeze at least 4 hours.
Linda NM
Crock Pot Pinto Beans
1 or 2 c. pinto beans
2 or 3 smoked ham hocks
1 bay leaf
Water
Place beans and ham hocks in crock pot with bay leaf. Cover with water.
Cook overnight or 6 to 8 hours on high. No need to season because ham
hocks give dish flavor.
Linda NM
Chili with Pinto Beans
1/2 lb. pinto beans
2 (14 oz.) cans tomatoes
2 lbs. ground chuck, browned and drained
2 med. onions, coarsely chopped
1 tbsp. finely chopped green pepper
Garlic salt to taste
1/2 tsp. pepper
Soften beans; cover with 3 times the volume of water and bring to a boil.
Boil 10 minutes and simmer 1 1/2 hours. Discard water. Put all ingredients
in crock pot in order listed. Cover and cook on low for 10- 12 hours, or
on high for 5-6 hours.
Linda NM
Refried Beans
1 lb. pinto beans
6 to 8 c. cold water
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1 1/2 tsp. salt
Wash beans thoroughly, place in a 6 quart kettle, cover with cold water
allow to soak overnight. In covered kettle bring beans and water to a
boil. Reduce heat to low. Simmer approximately 3 hours or until beans are
very tender. Pour off excess liquid. Add remaining ingredients and mix
together thoroughly while mashing beans. Mixture should be thick.
*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
