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
I am having a similar problem with my dryer getting so hot that
it leaves wrinkles in my clothes. Any suggestions as to how to fix
this problem?
I have come down with a cold and did not get anything done but the
newsletter today. I spent the entire day in bed. Our family of members
with names on both groups has not been completed. When I feel better the
names on both groups will done. I apologize for the delay.
Several days I took some new pictures of my kitty associates (Siggy and
Ditto). Will try and post in tomorrow's newsletter. They would have been
included in today's newsletter but while I was sleeping Ditto took my
little adapter to transfer pictures from my SD card to the computer. It is
around here somewhere.
Nancy Rogers
I want to tell Laurie that her Lemon Bars are fabulous. They
are, however, very small. Maybe I should have cooked them in a little
smaller pan to get them thicker. They are still delicious. You just eat
more. a
Barb in OKC
Nancy, this in in response to Marie in Va. She had a problem with tough
scrambled eggs. If you use water in place of the milk and whip with
a whisk, your eggs will be light and fluffy every time.
Shirley in Maine
Thank you so much for including the search feature
on each newsletter. I have found so many recipes from the past using
it.
Sarah Bell,
I just got "Deceptively Delicious". I ordered it from
www.Overstock.com for $13.47 +
$2.50 shipping and handling. It would be a lot cheaper than Borders. Just
thought you might like to know. And I am loving it.
Barbara in Blue Eye, MO
Hi Nancy, this is for Nancy B in the Oct 23 newsletter looking for new
side dish.
In the Sept 24/07 newsletter Donna in Southern CA submitted a recipe for
Baked acorn squash which I made for our Canadian Thanksgiving, it was a
really bit hit. I only had one small acorn squash on hand so substituted
the rest with 3 med to large sweet potatoes. I will definitely be making
this again.
marg, Ontario Canada
Last night I couldn't sleep and got up and started looking through my
grandmother's recipes. Knowing that there had been several recipes for Ham
Loaf sent in to Nancy, I thought I might come across one and I did. In my
grandmother's handwriting and dated 1929, this is her ham loaf.
Ham Loaf
1 lb. Ham
1 lb. lean Pork
2 eggs
1 cup bread crumbs
1 cup milk
Mix and shape into small loaves.
Syrup
1/2 cup vinegar
1/2 scant cup of water
1 1/2 cup brown sugar
1 scant teaspoon dry mustard
Boil this and pour over the loaves in roaster. Bake slowly 2 hours. (Makes
12-14 small loaves). As you can see, this recipe is almost 80 years old.
Maybe this is one that someone was looking to find.
Jane Ann in Alabama
For Marie in VA-
RE: Fluffy eggs. The general rule is about 1 tablespoon of milk or
half & half per egg. Start cooking the eggs on medium heat, constantly
stirring. When the eggs start to form little curdles then turn heat to
high. (coagulation of the eggs takes a while, they don't cook up fast)
Only cook on high until almost fluffy, remove from heat. When it's on high
heat it cooks fast, so watch them! If you watch the consistency change
during medium to high heat you'll be able to judge better when they're
done.
Dawn - cape cod, ma
On October 2nd, the recipe for Chicken Casserole w/Wild Rice ,
calls for a 16oz box of Long grain wild rice, Uncle Bens . I can only find
boxes in 6oz. is 16oz. the right amount? I did make this last week, using
2 boxes, doubling the recipe, but only the 2, 6oz. boxes, it was very good
and my family loved it.
Thanks
Connie R. Blaine MN.
Lesliegh in Pa go to
hillbillyhousewife to see about bread making.
http://www.hillbillyhousewife.com/
Mary Ann upstate N Y
Thanks to Mary, Ohio (10/24)
for the Henry's Dip. I am always searching for Charleston
restaurant recipes. Anybody have the Kelly's Barbecue recipe? The Trawler
recipes? Magnolia's recipes? a good catfish stew recipe? the Colony House
recipes?
Thanks! Athena in DE
Nancy,This is for Lesleigh in Pa. You; ask for a good recipe for bread.
This is called My Favorite Bread. I have made it for years. If you have a
mixer with the dough hooks it is not problem at all. After you have all
the ingredients mixed in you just mix until it pulls away from the sides
and is not sticky. If you will go to Prepared Pantry you can download
their e-books on baking and they are VERY informative. I really enjoyed
them.
MY FAVORITE BREAD
Mix 3 pkgs yeast with 3 c. flour and set aside. Also have 4-41/2 cups of
flour ready for the bread.
mix together
3 c. warm water
3 T. sugar
1 T. salt
1/4 c. shortening, I use oil and sometime butter
Start stirring the flour, yeast combo. into the water mixture. Add a
little flour at a time and mix until flour is dampened. You may have to
use all the flour and you may have to use less or add more. Just depends
on the atmospheric conditions.
You can also add eggs and milk for a different texture.
This is no trouble to make at all. I have a bread maker, and I make my
bread from scratch, but the bread made with the mixer is a much better
textured bread. My husband and family love it.
Thanks again for the News letter, Nancy.
Madelyn of Ar.
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.
Marie in Va (10/23) asked for suggestions on making fluffy scrambled
eggs. This recipe is from
www.Allrecipes.com and makes lovely fluffy eggs. It's called
Scrambled Eggs Done Right and was submitted by someone who signed him self
What His Face. I also have the method my Grandmother used.
Margo/Boston
Eggs Done Right
2 eggs
1 tsp mayonnaise
1 tsp water (optional)
1 tsp butter
salt and pepper to taste
In a small bowl or cup, whisk the water, eggs and mayonnaise. Melt butter
in skillet over low heat. Pour in eggs and stir constantly as they cook.
Do not overcook, remove them to a plate when they are set. Don't add salt
and pepper till they are on plate.
Nana's method
My Grandmother made breakfast for us 5 kids every morning. She made hers
with crushed saltines. This might have been because we were short on eggs
or some economical method of feeding a large family. They are very good
and fluffy and the preferred way of making scrambled eggs by my sisters
and brother.
Whisk eggs with a fork adding one crushed saltine for each egg. Scramble
with some water or milk. Melt a tablespoon of butter in a fry pan and
scramble the eggs over low heat, stir constantly. Plate the eggs and salt
and pepper to taste..
Here is a few more handpicking favorites for Marlene of Fla. October 23
newsletter.
Cream Cheese Orange Nut Log
3 pounds cream cheese
1/2 can mandarin oranges, drained and crushed
1/4 Cup fresh orange juice
2 cups cashews, crushed
Mix cream cheese, mandarin oranges and orange juice thoroughly. Shape into
log. Wrap in plastic wrap and roll to make big log even. Chill two hours.
Remove plastic wrap and gentle roll in crushed nuts. Chill until ready to
serve with date and nut bread.
Fresh Berry Stars
2 Loaves date and nut bread
1-pound cream cheese
6 Pints fresh raspberries
Cut date and nut bread into 1/4 inch slices. Cut as many 1 or 1-1/2 inch
circles as you can reserve the same number of whole raspberries. Combine
fresh of berries and cream cheesier until thoroughly blended. Put star tip
on pastry bag, fill with cream cheese mixture and make a star on each
circle. Put a whole berries on each star. Chill until ready to serve.
Sprinkle with powdered sugar.
Any kind off berries and marmalades work with this recipe. Two or three
kinds of different colors make an attractive plate. You can just cut bread
in diamond shape or any shape desired.
Date & Nut Cream Cheese Pineapple Balls
1/2-cup Crushed pineapple
1-1/2 pounds Cream cheese
Scrapes from 2 loaves of date & nut bread
3 cups Cashews, crushed
Candy size paper cupcake baking cups
Powdered sugar
Place crushed pineapple in cheesecloth and squeeze out all the juice.
Smooth the cream cheese, pineapple, and crumbled date & nut bread scraps
until well blended. Make small balls and roll each in crushed cashews. Put
each in a baking cup and chill for one hour. Dust with powdered sugar just
before serving.
These cream cheese recipes can be frozen.
From "Dirty Coking to be or not to be a Caterer" by Rose Sodano
These are fun to make and changes for different kinds are endless. Guest
love them.
Mary, Green Brook, NJ
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
Hi everyone --
Here is a wonderful recipe for this time of year - made it last week and
it definitely is a keeper. It freezes well and warms beautifully in the
oven for breakfast Got it from a very good friend's sister. And the
Brandied Cream Cheese came from a site with their pumpkin bread which
couldn't even come close to Cricket's -- but it sure goes good with her
bread.
Cricket's Pumpkin Bread
2-1/4 C all purpose flour
1 T pumpkin pie spice
2 t baking powder
1/2 t salt
2 large eggs
2 C sugar
1 (15 oz.) can pumpkin - not pumpkin pie mix
1/2 vegetable or canola oil
1 to 1-1/2 C fresh cranberries
1 C chopped walnuts or pecans - your choice
Combine flour, pumpkin pie spice, baking powder and salt in a large mixing
bowl
Combine eggs, sugar, pumpkin and oil in a bowl and beat until just
blended. Add pumpkin mixture to the dry ingredients and stir until
moistened. It's a very stiff batter. Fold in the cranberries and nuts.
Spoon batter into 2 greased and floured 9x5 inch loaf pans. Bake at 350
for 55 to 60 minutes - test with a toothpick. Cook in pans for 5 to 10
minutes; remove to wire rack to cool completely.
NOTE: Next time I would add about 1 T grated orange rind
Brandied Cream Cheese
8 oz. Cream cheese, softened (I used low fat)
3 T confectioners sugar (I used Splenda)
2 T butter or margarine, softened
3 T Christian Brothers Brandy
Combine all ingredients in a small bowl and beat until smooth. Chill in
ramekin or other serving dish. Store in refrigerator for 24 hours or more
before serving.
My husband is not fond of brandy or other hard liquors - but he sure loves
this on the bread. Hope you like it as much as we do!
Rosemarie in Kansas City
For Marie in VA, regarding fluffy scrambled eggs. Ironic but tonights'
(Sep 24)Alton Brown's show "Good Eats" on the Food Network was all about
eggs and he gave a good demonstration of scrambling eggs. I just checked
the web site and his recipe/directions are posted there. The show is:
"Good Eats" and the episode is: "The Egg File". The recipe given is for
"Scrambled Eggs Unscrambled".
Oma in LA
This is for Marleen in Fl wanting Punch for 100
this is so good
BANANA SLUSH PUNCH
Makes 100 servings
8 c. pineapple juice
8 c. sugar
12 c. water
1 c. lemon juice
10 med. mashed bananas
1 qt. orange juice
Mix together. Freeze in 6 containers. That's about 5 cups per container.
Take out containers 1/2 hour before serving. Add to each 1 quart ginger
ale.
Caroline MO
For Becky in Arkansas Raman noodle recipes
I have use their recipes several times when in a pinch for something to
fix and my family loves them all. I got them out of a Ramen noodle booklet
about 2 years ago
Asian Noodle Salad
2 packages chicken ramen
2 teaspoons chili oil
3 tablespoons rice vinegar
1 handful fresh basil, chopped
1 handful cilantro, chopped lots of times I don't have cilantro so don't
use it but its better with it
1 head of lettuce, chopped
grilled shrimp or grilled chicken I don't grill I use canned chicken and
canned tiny shrimp makes it faster when your in a hurry
Cook both packages of ramen, adding only one seasoning packet to the
water. Drain, add noodles back into pot. Add 2 teaspoons chili oil and 3
tablespoons rice vinegar and stir. Add the basil and cilantro Chill
noodles in the fridge; when they are cold enough for you, put handful or
more of lettuce in bowls. Place large spoonful of tasty chilled ramen on
top. Add chicken or shrimp
Chinese Noodles
1 pound ground beef
1 medium onion, chopped
1 pkg. cooked Oriental flavor Ramen Noodles
1 pkg. 8-count Grands flaky biscuits
2/3 to 1 cup Stir fry type Sauce
Brown ground beef and onion together with salt and pepper to taste; drain.
Mix in cooked noodles with Oriental flavor packet. Mix in the Yoshida’s
sauce and let simmer on low while preparing biscuits. Separate each
biscuit in half and spread out dough to make 16 larger, flat circles.
Spoon meat and Ramen mixture into center of each dough circle. Gather
edges of each circle to meet, pinch edges together to prevent leaks. Place
pockets on baking sheet, seam side down. Bake according to directions on
biscuit can. These are great for lunches at work. Some times I will make a
double batch and freeze some
Pork Noodle
2 pkg's any flavor Ramen noodles
Soy sauce to taste
2 hard boiled eggs
4 chopped scallions or green onions
6 thin slices of roast pork
Prepare the hard-boiled eggs, peel after cooking. Cook the noodles
according to package directions, when they have finished cooking, pour
noodles and liquid equally into two large bowls. Cut the eggs in half, and
lay both halves of the hard-boiled egg on top of noodles. Next, place the
sliced pork on the noodles, and generously sprinkle with the green onions.
Add soy sauce to taste.
Caroline MO
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
I met a lady last night who is looking for a recipe for an old
fashioned French Apple Pie. She said it is the kind that has raisins
in it and icing on top. I told her that I knew just where to turn for
help.
MaggieB
Hi Nancy,
This is for Lesleigh in Pa. She wanted some opinions on breadmakers.
I have one and used it a few times, and I didn't like it. The bread is so
hard, and nothing like Mom used to make. You can make the dough in the
machine and put it in a loaf pan and bake it in the oven and tastes much
better, but somehow doesn't taste like old fashioned homemade bread. It
does save all the kneading though. And u can make dough for lots of
things, I made dough for cinnamon rolls and dough for pizzas, so it wasn't
a total waste.
Tennesseyanky
Comment
I really use my Oster Breadmaker. I do have to set the settings on
the lighter crust setting and take the bread out right after it is done.
If it sets in the bread maker the crust gets hard. When, in the past, I
did make the mistake of getting the crust too hard I brushed the crust
with some butter and it softened up the crust some. Dennis at Prepared
Pantry has several articles and baking lessons available for free that
might help out with this.
Nancy
For Marie in Va asking about fluffy scrambled eggs.
Marie, you can use a small amount of Cream of Tarter when you beat your
eggs, this also works for beating egg whites for topping pies. Check on
the container for the amount to use with how many eggs you are going to
cook. Also cook your eggs on a low heat and in a non-stick pan.
Nancyb
I searched most of this afternoon for this recipe and finally found it.
My husband and I recently picked apples at an apple orchard and I am now
in an apple baking mode. I hope you enjoy this as it is easy and very
good.
jeane in PA
Apple Roll
6 large apples (cut fine)
Mix with 1 teaspoon cinnamon
Set aside.
Mix together the following:
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
6 tablespoons shortening (I use oil)
2/3 cups milk
Roll 1/2 inch thick Place apple cinnamon mixture on dough and roll as for
jelly roll.
Syrup:
1-1/2 cups sugar
2 cups water
I combine sugar and water in 9X13 pan and heat just until sugar dissolves.
Cut apple rolls about 1 inch thick and place on top of syrup mixture.
Bake @ 350° for 45 minutes or until done.
Marlene in Florida was wanting a T&T recipe for punch for a crowd. This
is a punch recipe that was used at most of the Rainbow installations when
I was a Rainbow girl in the '60's.
This can be doubled for more and halved if you need a smaller amount.
Fruity Float Punch
2-3 gallons sherbet --pineapple or lime or orange
8-12, 2 liter bottles of corresponding soda matching sherbet flavor to
soda (1 gallon to 2 1/2 liters of soda) It's your call on how 'thick' you
want your punch. Keep soda very cold. ( lime and pineapple sherbet with
sprite or mountain dew.
Orange with orange soda.) Melt some ( about a quart) of the sherbet in
soda leaving some lumps of sherbet. Mix well and add more soda and sherbet
stirring to mix.
Make an ice ring with sherbet balls in the ring. Instead of using water
for the ice use soda. You can add food coloring to the soda depending on
the intensity of color you want. As the ring melts it doesn't water down
the punch and depending on how much sherbet you added to the ring, the
sherbet gets added at the same time as the soda.
Jae, 56, central Oklahoma
To Lesleigh in PA
I bought a Just for Dinner bread maker, it makes a very small loaf. Just
enough for about 2 people, sometimes 3 if you slice it thin. It just takes
45 minutes to bake. I just love this machine. I wish I could buy one for
all the ladies in my family for Christmas. The only thing to look out for
it is calls for bread flour and yeast made especially for bread machines.
But when you smell that yeasty bread baking, you are in heaven. Good luck
with your endeavors
Kim in TX
Hi Nancy,
I recently got back from a great week in Austin, and I had to tell you
that I took some of your readers recommendations, and ended up eating such
great food while we were there! My son, who has lived there for 6 years
now, said his favorite BBQ was Rudy's, so we ate there twice (once for
breakfast!). It was wonderful!
His favorite chicken taco place was Auntie Angie's, and he was right! I
have never had better taco's, and they make their own corn tortillas.
If anybody hasn't been there for awhile, they are moving to a new location
soon. Right now they are on 7th St. We also ate at the Shady Grove in
downtown Austin, and RO's, which is close to Lake Travis. My sister ate
there around 8 years ago, and swore it was the best. She was not far from
wrong! It's not a good looking place, but boy! They do put out great food!
We also ate at Chuy's, and I had the chicken enchilada's. I can't remember
now what they were called, but they were wonderful, and the sauce was
terrific! Not to put a damper on things, but I left my purse outside on
the chair where we were sitting while waiting to get in. I didn't realize
it was not with me until I went to leave a tip. No need to tell you how I
panicked!
Some nice, friendly Texan took it in, totally intact! Wow! If I ever move
from the great NW, it will be to Texas! I have never met such great
people. The only bad thing that happened was that it took my sister and I
three hours to find our hotel after the plane landed! What an experience
that was!
Gads!
Mary B
Judi, you asked on 10/24, how much rice is there in a pound. 2-1/3 cups
of uncooked rice equals 1 pound. I hope this will help .
Jacque in California
This is for Sandra from Oregon for recipes for the GT Express
Use your own recipes and make wraps, omelets, any bread/cookie/muffin mix,
etc, can be used in your GT Express. I also make single portions of
potatoes by shredding or cubing potatoes and putting in butter and spices
that complement the meal. My kids love it.
Just use your imagination and watch when you are cooking on the stove and
think about if you could do it in the GT Express. Or if this is your only
form of cooking, figure out how you can make your favorite recipes in it.
Caroline MO
We had this for supper tonight and it was delicious. I found it on the
Taste of Home website and the recipe was submitted by Linda Lacek of
Winter Park, FL. I just made half the recipe since there are just the two
of us and there was plenty. I also think the next time I try it I will add
about 1 t. brown sugar to the spice mixture.
Connie in TX
Pork with Apples and Sweet Potatoes
1 t. salt
1/2 t. ground cinnamon
1/2 t. ground cardamom
1/4 t. pepper
4 1/2 cups cubed, peeled sweet potatoes
4 t. olive oil, divided
2 pork tenderloins-about 3/4 lb. each
4 large tart apples, peeled
In a small bowl, combine the salt, cinnamon, cardamom and pepper (I think
about 1 t. brown sugar would not hurt). Place sweet potatoes in a large
bowl. Sprinkle with 1 t. spice mixture and 3 t. oil; toss to coat. Arrange
potatoes in a single layer in a 15 x 10 x 1 in baking pan coated with
baking spray. Bake, uncovered, at 425 degrees for 10 minutes. Rub the
remaining oil over pork; rub with remaining spice mixture. Place over the
sweet potatoes. Bake for 15 minutes. Cut each apple into eight wedges,
turn pork; arrange apples around meat. Bake 15 min. longer or until a meat
thermometer reads 160 degrees. Yield 6 servings.
Corn Bread Beef Bake
1 lb ground beef
1 can (14-1/2 oz) sewed tomatoes, I use the Mexican style
1 can (15 oz) black beans, rinsed and drained
1 can (8 oz) tomato sauce
1/2 cup frozen corn
2 tsp chili powder
1 can (11-1/2 oz) refrigerated corn bread twists
Heat oven to 350º. Cook beef in ovenproof skillet over medium heat until
browned. Drain. Stir in tomatoes, beans, tomato sauce, corn and chili
powder and heat to boiling. Top with corn bread twists, do not unwind,
pressing down gently. Bake uncovered 35-40 minutes or until corn bread is
golden.
Lisa-Union Bridge, MD
Merry you were looking for recipes using pureed veggies. Here are some
links I found.
Lynette in N.Y.
http://childparenting.about.com/od/recipestips/
http://www.foodnetwork.com/food/lf_kids/article/
http://content.scholastic.com/browse/article.jsp?id=12075
http://www.thesneakychef.com/testimonials.php
http://jas.familyfun.go.com/recipefinder/display?id=14840
Regarding the fluffy scrambled eggs: My brother makes the BEST eggs
ever. He whisks the eggs with a bit of milk and a splash of vanilla
extract. They really are awesome!
AM
Greetings to you Nancy,
Yes, I know you consider yourself lucky to be able to produce and send
this wonderful email each day but we really are the lucky ones.
Bea in IL
Mary in VA wants to know how the make her scrambled eggs fluffy.
I mix a spoonful of mayonnaise in the eggs before I cook them. A chef told
us that's how they do it. It works great.
Alis from WA state
Thanks for the hints on the scrambled eggs. If I decide to use
water instead of milk do I add the water while I whisk the eggs before
cooking and what is the ratio of water/milk for each egg. As I said
before, scrambled eggs are the hardest thing I have ever made.
Marie in VA.
P.S. Should I use an egg beater or mixer to mix it up?
I have tried to find Tona's site and have been unable to find it. I
signed up with Yahoo trying to find her site and still can not sign up.
Would Tona please let me know how to sign up with her.
Betty T. Ga.
It is
http://groups.yahoo.com/group/cookin_with_haggermaker/
For Teahag
Ham Salad
1 pound of garlic bologna
6 hard boiled eggs
Miracle Whip
Sweet pickle relish
1 cup of shredded cheddar cheese
Grind meat, eggs. and cheese .. Mix well. Add relish to taste and Miracle
Whip to moisten. Tastes like ham , but it is less expensive.
Genie
Hi All,
Could someone tell me the difference between Marzipan, Almond Paste and
Fondant? I wanted to make a jack-o-lantern cake this weekend, the ones
where you make to bundt pan cakes and put them together to make a
jack-o-lantern.
I wanted to make leaves around the stem, but I didn’t know what to make
the leaves and the stem out of (maybe one of these items) but I don’t know
what the difference is in them and what would be the best to use.
I was going to use a boxed cake mix to make the cakes, has anybody done
this and how well did it work
I’m new at the office and there doing a Halloween party for the employee’s
children and I’d like to make a good impression.
Thank-you, CindyM
Mimi & Tootie in south AL, on October 24, asked specifically for the
old Best of the Best recipes from Family Circle in the mid-1970s. I do not
remind how many were printed but I have nine that I can share. I will send
three at a time so as to avoid filling the newsletter too much.
BEST-OF-THE-BEST HOME FRIED POTATOES
2 large or 4 medium potatoes
3 tbsp butter or margarine
3 tbsp oil
1 medium onion, sliced thinly into rings
salt and pepper
Pare potatoes; cut into thin slices. Heat butter and oil in heavy skillet
until a few drops of water sizzle. Put a thin layer of the potatoes into
the oil; allow to cook until golden-brown, about 5 minutes. Layer onion
rings and remaining potatoes on toop. Turn with a broad flat turner. Allow
potatoes to cook until crispy; turn again. Continue cooking until potatoes
are crisp and brown. Sprinkle with salt and pepper; serve.
BEST-OF-THE-BEST PRIME RIB OF BEEF
1 3-pound roast of beef (not short ribs)
flour
salt
coarse ground black pepper
Preheat oven to 500 degrees F. Put meat in shallow pan. Sprinkle with
flour and rub into meat. Use salt and pepper generously on meat. Put an
aluminum foil tent on meat. Roast 8 minutes a pound for rare, 9 minutes a
pound for medium, and 10 minutes a pound for well done. Turn off the oven;
do not open the oven door. Let stand in the oven for approximately one
hour before slicing and serving.
BEST-OF-THE-BEST APPLE PIE
2-1/2 pounds cooking apples
1/3 cup sugar
1/3 cup light brown sugar
1 tbsp cornstarch OR 2 tbsp flour
1 tsp ground cinnamon
1//4 tsp salt
1/4 tsp nutmeg
1 pkg piecrust mix
2 tbsp butter
water or milk
sugar
Preheat oven to 425 degrees F. Pare, quarter, core, and slice apples (you
should have approximately 8 cups of sliced apples). Place apples in large
bowl. Mix both sugars, cornstarch, cinnamon, nutmeg, and salt. Sprinkle
over apples; toss gently to mix. Let stand about 10 minutes. Prepare
piecrust mix. Roll out half to 12 inches; fit it into a 9-inch pie pan.
Trim to 1/2 inch off edge. Roll out remaining dough. Make 3 slits in each
quarter of the circle; fold in half. Pile the apples into the pie pastry.
Dot with butter. Moisten edge of bottom pastry with water. Unfold top
pastry onto apples. Trim to 1 inch off the edge. Turn under and press
together with the bottom edge to seal. Pinch to make a stand-up edge.
Brust top with water or milk and sprinkle with sugar. Bake at 425 for 40
minutes. Let cool to serve; extra yummy with vanilla icecream.
Judy from Tonopah Nevada
Hi Nancy and nancylanders! I want to thank Andee in Los Angeles for
submitting the Christi's yeast roll recipe. I made them and they were
terrific! I can't wait to try your Italian roll recipe. Nancy I will
definitely keep your family in my prayers.
I have a question for the NancyLanders does any one have any wheat bread
recipes or roll recipes? Bread machine recipes are ok too. Does any one
have any homemade beef stick recipes? Thanks to everyone in advance. To
Lesleigh in PA. I have a sunbeam bread machine and I love it! It really
saves your arms and hands from having to do all that kneading. I can still
do the kneading but the machine does save time. The only tip I have for
you is make sure you oil the window in the cover very lightly as this will
prevent the dough or bread from sticking to it.
Mary G. in CA.
I have searched and searched for the "Baked Beans with Pineapple/Crockpot"
recipe and can't find it. When I bring it up in the "search" it goes to
July 20, 2006, but I have gone through that many times and it's not there.
Could anyone who has it send it to me. I would greatly appreciate it.
Gladys in Avon Lake, OH
Hi Nancy, hope you have gotten some well deserved rest. God bless you
for what you do for us. Hugs to the furbabies!
Marie in Va, fluffy eggs- I was taught long ago and do them this way
always, don't add anything to them. I beat up with a fork, put in the pan
on low heat. I use a rubber spatula that is made for high heat, and just
keep it moving. If you let them sit they will harden up. just keep them
moving in the pan, only takes a few. Also I learned to take them out of
the pan just before they are really set, they will continue to cook and if
you cook them all the way in the pan, they will become hard.
My kids said to send these as they call them the Best in our family! I
have been making these for, well I'll not say how many years!
Sausage Cornbread Stuffing
2 pkgs corn bread mix ( use Jiffy brand)
1 lb of sausage ( I like jimmy dean)
4 cups chopped celery
3 cups chopped onion
1 cup chopped green bell pepper
1/4 cup fresh chopped parsley
1 1/2 tsp rubbed savory
1 1/2 tsp dried sage
1 1/2 tsp dried thyme
1/2 tsp salt
1-14oz can chicken broth ( sometimes it needs a bit more)
3 eggs slightly beaten
Prepare the cornbread, let cool and crumble into a large bowl. In skillet,
saute the sausage till almost done, crumbling as you go. Add the celery,
onions, pepper, parsley. Cook about 8 min. Add this to the cornbread along
with all the rest. Salt and pepper to taste. Stir to mix well. Makes 10
cups, enough to stuff a 12 lb bird. I do not stuff the bird, I put this in
a casserole dish and bake 350 about 1 1/2. This can also be made in the
crock pot. Grease the pot (or the casserole if doing in oven) cook on low
8 hours. This doubles well also, but do not double the amounts of celery,
onion or bell pepper. Too overpowering.
Saucy Chicken
2 and 2-1/2 to 3 lb chickens, cut up
6 Tbl vinegar
6 Tbl Worcestershire sauce
6 Tbl butter
3 tsp salt
3 tsp chili powder
1 tsp crushed red pepper flakes
6 Tbl catsup
3 Tbl lemon juice
16 Tbl water
1 tsp paprika
3 Tbl brown sugar
Place the cut up chicken in a greased 9x13 pan. Put everything else in a
sauce pan and combine, stir till all melts together. Pour over the
chicken. Cover tightly with foil and bake 450 for 15 min. Remove the foil
and bake at 350 for 1 hour. Serve with mashed potatoes or rice with some
of the gravy poured over. My grand kids beg me to make this when the come
over!
Hope you try and enjoy!
Billie in Fl
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
I have been reading the recipes for Rice Pudding and it brought
back the fond memory of our oldest daughter, now fifty, and her first
attempt at making it when she was about sixteen. She wanted to do it all
on her own and proudly served it to the family that evening for dessert. I
was totally tastless! After we each had taken several bites she could tell
there was something wrong, especially when her little sisters didn't hide
the "yuk" look on their faces. When I ask her about the recipe she said it
called for four cups of rice and there was the problem. She used four cups
of uncooked rice which made much more rice than she needed for the amount
of sugar and spice etc. We still have a laugh about it every now and then.
D
Hello Nancy & Gang,
I have always said this is the best group on the web, and once again, they
prove me right. I have always gotten good, quick advise from this group
when I have a question. I have one more-what is sour cream cake mix known
by other than this? I found another good recipe I would like to try, but
this is all it gave in the ingredient information-help me out here guys.
To Maggie B-thanks for the scotch pepper info-toooo hot for me, but I will
just tone it down with the jalapeno peppers.
To Mary in Greenbrook, NJ-thanks for Rosy's recipe-can't wait to try them
for holidays-could you post more of her recipes and where could we get a
copy of that book?
To Bobbi/Frankfort, IL-thanks SO much for the wine information. I have
been cooking since I was 8 (oooh that seems like forever-lol), but I have
no experience with wines. I did know enough from watching Rachel Ray to
never use bottled "cooking wines". My mom tried that and ended up throwing
out a fine dinner and a lot of money.
To Bette in Indiana-always love your recipes-thanks for that walk down
memory lane with the ham sandwich filling-and please post more of those
old time recipes-that too is how I learned to cook and that was our
"quality time" along with learning to quilt and sweepin' yards.
Sorry this was so long guys, but I appretiate everyone taking time to help
others and share their knowledge and information. I am cultivating that
intrest with Tootie, who is just 20 months old, but loves being with me
when I cook.
Chicken Tortellini Soup-makes 64 ounces
5 cans chicken broth
14 oz stewed tomatoes-chop (I run my shears thru them while still in the
can)
10 oz frozen spinach-thawed
1/2 c fresh Parmesan
1/2 t salt
1/2 t garlic powder
1/4 t fresh ground black pepper
9 oz package of fresh cheese tortellini (in the dairy case)
2-1/2 c cooked chicken-cubed (I have used leftover rotisserie chicken or
canned)
1/2 c fresh parsley-chopped
In a Dutch oven, mix the first 7 ingredients. Cook for 10 minutes. Add
tortellini and chicken. Cook 5-10 minutes more until tender. Bowl up and
garnish with parsley. Serve with crusty, warm bread.
Mimi & Tootie in AL ^..^
Comment
Glad you enjoy the newsletter. I was a teacher for over 25 years.
This newsletter is a continuation of my wanting to share information and
education.
Nancy Rogers
Someone wanted to know how to make ham (Spam) salad
This is the way I do it.
Ham (Spam Salad)
1 can (small one) ham (or regular size Spam) (Chicken also)
Enough mayo to make it the consistance you like
2 tbsp. sweet pickle relish
4 boiled eggs (chopped) (I like a lot of eggs in mine)
Black pepper to taste
Mix all ingredients together and eat… YUMMY!!!
Vicki
I would love to get a good candied yam recipe made with raw
sweet potatoes. We remember our grandmother making this unforgettable
treat but never saw a recipe. I would be most grateful to anyone who would
have a recipe.
Jane Harris, Virginia
In the July 18, 2007 recipe that Tona in Bama submitted for
Chocolate Butter Pecan Turtle Bars for the top layer she has 3/4 cup
of brown sugar and 1/2 cup butter (1 stick).
In the directions when she is giving the top layer amounts she has 1/2 cup
of brown sugar and 6 tablespoons of butter. There are 8 tablespoons of
butter in one stick of butter. Hope she will reply with the right amounts.
Thanks, Hickory
Marie in VA. Asked how to make fluffy eggs, try adding a bit of
Mayonnaise when you whip the egg with milk or water (I use milk) before
frying the eggs...yummy!!
Carla/OR
In Wednesday's newsletter, Bonnie in NC was asking about preparing the
Jiffy mix, wondering what it is. Jiffy Mix is the brand name of the
cornbread mix being used in the recipe. It will make about 6 corn muffins,
so you can use that as a guide when buying pouches of cornbread mix if
Jiffy Mix is not available in your area. They are sold in the cake mix,
cornbread, cookie mix, etc. aisle.
Connie in TX
This is in response to Lesleigh, Pa. 10/24/07 regarding a Bread
Maker. I too was inquiring about bread makers and posted an ad on
Craig's list asking if anyone was selling one cheap. I received a reply
that this nice couple would give me theirs for free, they weren't using it
anymore and was so happy that I would make use of it. It is a Welbilt
ABM-100-4.
It makes a delicious loaf of warm bread. You don't have to do a thing.
Just add all the ingredients to the machine, it will knead it, make it
rise, knead it again, rise again, cook it and then cool it.
It is amazing that it can do all these things automatically. Cleanup is so
easy, just wipe the pan. There are wonderful people out there, just ask
and you may get one for free, just like I did. I think they cost about
$150.
Near the bottom of the 10/24
newsletter is a recipe for a taco salad appetizer. One cup
sour cream should be stirred together with the cream cheese and taco
seasoning packet.
I submitted the recipe for Quick Rolls on
10/21. The comment on the recipe in the
10/24 newsletter was NOT sent in by
me. These rolls should not taste like biscuits and when the recipe is
followed, they will turn out just like the best yeast rolls you've ever
eaten.
grannym IL
For Judi
I use the 16 oz bag of long grain rice for the one pound of rice for the
Rice Pudding.
Carol in Willards, Maryland
This question is for Sandy in ND regarding her recipe from 4/13/07,
Chili Cornbread Casserole. The recipe ingredients list one box of corn
muffin mix, but the directions state to "Prepare Jiffy Mixes". Will you
please clarify that? Thanks.
Bonny in NC
Bonny, I'm sorry it should be "Prepare Jiffy Mix". There is only
one mix in the list of ingredients although I did make two one time
because I wanted more cornbread but it was almost too much so I changed it
back to one and didn't change the directions.
Sandy in ND
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
For Bernie, TN 10-24-07 newsletter
I made both these dishes last year for Christmas and kept them frozen for
2 months. Christmas morning, I just took the bowls out of the freezer and
baked them. Baking temp and time, 350 for 30 to 35 minutes
Baked Mashed Potatoes
Potatoes, boiled & mashed
1 stick butter
1 c. sour cream
8 oz. pkg. cream cheese
Salt & pepper
Mix together. Put pats of butter on top.
Sweet Potato Casserole
3 c. mashed sweet potatoes
3/4 c. sugar
1/3 c. margarine
1/2 c. milk
1 tsp. salt
2 eggs
1 tsp. vanilla
Mix all together and pour into greased baking dish. Cover with topping.
TOPPING
3/4 c. brown sugar
1/3 c. flour
1 c. coconut
1/3 stick margarine
Mix thoroughly and sprinkle on top.
I also made my turkey gravy several weeks before Christmas.
Carolyn in Ar
I am new to the newsletter and I enjoy it very much. I was wondering if
anyone can help. I would like to get a recipe for the cake mixes you get
in boxes, Betty Crocker etc. I have a lot of recipes that I make using box
mixes, but they all have a taste. It is probably the preservatives. I
would really appreciate any help. Thank you, Theresa Stewart, MI
My daughter made this recipe two Fridays ago for her boyfriend's
birthday. I've always liked meatloaf, but I have never enjoyed one as much
as this. Also, she used 5 small loaf pans instead of one large one. It
really worked out well!! She also added 1/2 of a large green pepper diced.
This girl doesn't like olives or peppers and she went back for more. Don't
be afraid to try it - despite the name and the ingredients, it does not
taste "foreign" and it isn't spicy. It's just wonderful.
Fiesta Meatloaf
2 pounds lean ground beef
2 cups picante sauce, divided (she didn't buy hot picante sauce)
1 1/2 cup oats
1 (1 1/4 ounce) package taco seasoning mix
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese
1 (3.8 ounce) can sliced black olives, drained
1 (4 ounce) can chopped green chiles
Preheat oven to 375 degrees F. Grease a 9 x 5 x 3-inch loaf pan or a 13 x
9 x 2-inch baking pan. Combine ground beef, 1/2 cup picante sauce, oats,
taco seasoning and garlic powder; mix well. Press into prepared baking
pan.
Combine remaining 1 1/2 cups picante sauce, cheese, olives and chiles. Mix
well. Pour sauce mixture over top. Bake for 30 to 35 minutes or until
center is no longer pink. (You can leave out the cheese without any loss
in flavor.)
Makes 10 servings. (I'd say more than 10 based on the size of each mini
loaf and depending on your sides.)
Wendy of S NJ
Hello Nancy, Kitties, and Nancylanders! TeaHag wanted a TNT recipe for
Ham Salad. I distinctly remember my mother making this. She ran baked ham
through a grinder, then added finely chopped hard boiled eggs, finely
chopped sweet baby gherkins, and enough mayonnaise to hold it all
together. That was it and my oh my it was delicious! I'm sorry I can't
give you exact measurements, but I'd say it was 2 parts ham to 1 part each
of the eggs and pickle.
I also wanted to pass on an idea for a Christmas candy I'll be making this
year. On the trick-or-treat aisle, you may be able to find mini Oreo
cookies. I bought a bag and plan to dip them in dark chocolate for my
candy tray this year. I've had the full size Oreos dipped in chocolate and
they're a favorite of mine. I think the minis would make a nice serving
while leaving room to sample something else. You can also dip these in
milk or white chocolate.
Nancy, I'll be glad when you get all your chores done and can get back to
your normal workdays! Take care of yourself!!
- Sue (Cooky) in Indiana
A number of members sent in a recipe for Fruit Salsa with
Cinnamon Chips and failed to state the source of the recipe. Please send
the source of the recipe and I will gladly post a link to the recipe in
the newsletter.
Nancy Rogers
Cowboy Pie
1 pound cooked ground beef
1 cup bottled mild salsa
1 can (11 oz) Mexicorn, drained
2 cups sour cream
1 package (20-oz) refrigerated mashed potatoes
1/4 teaspoon salt
1 Tablespoon margarine or butter
1/2 cup shredded Colby-jack or taco blend cheese
Preheat the broiler to high, about 500 degrees. Place cooked beef in a 10
inch by 10 inch square casserole dish. Add the salsa, drained corn and
sour cream.
Stir until well mixed. Cover the dish and microwave on high for 4
minutes, stirring once halfway through cooking. Microwave the potatoes
according to the package directions, Adding the salt when you add the
margarine. Spoon the potatoes over the beef mixture, spreading them within
1 inch of the sides of the dish. Sprinkle the cheese over the potatoes,
Broil for 2 minutes, until the cheese is melted and bubbly, Serve at once.
Makes 4 servings.
Chelsea #42
Easy Peaches and Cream Cobbler
5 cups sliced peaches
Yellow cake mix (1 box)
1 box powdered sugar
1 stick butter
8 ounces cream cheese
1/2 teaspoon cinnamon
Spray a 9 x 13" pan or glass dish with non-stick cooking spray. Cream the
powdered sugar and cream cheese together. Place peaches in pan, spread
cream cheese mixture over peaches. Sprinkle cake mix on top. Lightly
sprinkle cinnamon, then place pats of butter on cake mix. Bake at 350
degrees for around 40 minutes. Cool and serve. May top with whipped cream
or ice cream.
Tona in Bama
Peaches And Cream Cake
3/4 c. self-rising flour
1 pkg. cheesecake or Vanilla flavored instant pudding mix
3 T. butter, softened
1 egg
1/2 c. milk
1 lg. can sliced peaches, drained, save juice
8 oz. cream cheese, softened
1/2 c. sugar
1/4 tsp. cinnamon
1 1/2 tsp. sugar
Mix together first 5 ingredients. Spread in lightly greased deep pie plate
or casserole dish. Arrange peaches over batter.
Beat the cream cheese, sugar and 3 T. peach juice for about 2 mins. Spread
over peaches, leaving a 1" border.
Mix cinnamon and sugar in a small bowl and sprinkle over cream cheese
mixture.
Bake for 35-45 mins. in a 350 oven.
Tona in Bama
Hi Nancy, I sure hope your catching up on some rest! Please do not let
your self get to worn out, cause we all need you to keep us together!
This is for Marlene in FL looking for a different healthy crock pot
recipe. Some time ago I got Not your Mothers Crock Pot book and this is
one in it that I tweaked just a bit. It's a hit around here!
Salsa Chicken (serves 6)
6 skinless, boneless, skinless, chicken breast halves, all visible fat
trimmed off
2 cups chunky salsa (I use the kind you find in the produce section at
Publix. It is more like fresh homemade salsa not like the jar kind)
1 tsp ground cumin
1 tsp chili powder
3 Tbl fresh lime juice (bottle is ok)
Spray the crock pot with vegetable spray. Rinse the meat and pat it dry,
put in the pot. Season a bit with salt and pepper. Pour the salsa over the
chicken, cover and cook on high 3 1/2 hours. Sir in the cumin, chili
powder and lime juice. Cover and cook another 20 minuets. ( I cook on low
for the day while at work, then when I get home I add the seasonings and
juice)
I serve over rice with some shredded cheese and a veggie on the side. If
you don't want spicy, use a mild salsa. I have done it with both mild and
real spicy and like both!
Hope you try this!
Billie in Fl
Barbecue Pulled Chicken
Categories: Barbeque, Sauces, Chicken
Yield: 8 Servings
1 (8-ounce can) reduced-sodium tomato sauce
1 (4-ounce can) chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon
Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2-1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
Active Time: 25 minutes Total Time: 5 ½ hours
This fanciful reinterpretation of pulled pork uses chicken and lots of
tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream
on hand to top this hearty main course.
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste,
Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow
cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart,
about 5 hours. Transfer the chicken to a cutting board and shred with a
fork. Return the chicken to the sauce, stir well and serve.
Per serving: 184 calories; 8 g fat (2 g sat, 3 g mono); 68 mg cholesterol;
8 g carbohydrate; 20 g protein; 1 g fiber; 236 mg sodium.
1/2 Carbohydrate Serving Exchanges: 1/2 other carbohydrate, 2-1 /2 lean
meat
Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Eating Well
Pat in CO
*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
