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Hi Nancy and fellow recipe collectors,
I am long over due thanking a number of people who responded to my request
for pork loin recipes. Luckily I have held on to all of the recipes so I
know who to thank.
Jen from Binghamton, NeeNaw from Garland, TX, TeaHag Upstate NY, Dawn,
Cape Cod, MA, Ron in FLA and Joie in Tenn. Thanks so very much everyone. I
plan on trying each and everyone of them.
I do have a question for Joie in Tenn, I am cooking a 10 whole pork loin
how long would you cook it?
Rosie FL/PA
This is for Carolyn in Rochester NY asking for Crab Cake recipe (10/27)
This recipe is from Thompson's Restaurant in Baltimore, MD. It was printed
in the Baltimore Sunpaper many years ago and is the best one I've ever
eaten, as it doesn't have any frills, just crab. Thompson's used to make
crab cakes for the US Senate Dining Room years ago.
Crab Cakes
1 lb. back fin crab meat (picked over to remover any shells)
1-1/2 tsp finely crushed saltine crackers (I usually have to add much more
and do them in the mini processor with the fresh parsley)
1 Tbsp. fresh parsley chopped fine
1 whole egg
1 Tbsp. mayonnaise
Dash of Tabasco
Dry mustard to taste
Salt and WHITE pepper
Sprinkle cracker crumbs and parsley over crabmeat and toss lightly so as
to not mush up the crab.
In another bowl, combine egg, mayonnaise, salt, pepper, mustard and
Tabasco and beat well (I do this in the mini processor too)
Pour over crabmeat mixture and toss lightly. Form into cakes and brown
very lightly.
NOTE: There are no specific measurements for the mustard, Tabasco, salt
and white pepper. Start with just a dash and then taste, adding more if
needed.
This recipe is ALL crab meat!!!!
Jan in DE
Recommended Recipes
Face Paint Recipes
Pumpkin Recipes
Halloween
Treat Recipes
Meatloaf Recipes
2 Ingredient Fudge Recipe and
Variations
To JoAnn H, thanks for the response regarding the non stick silicone
pan. I had only hand washed them one time before using and had the
problem. I never did put them in the dishwasher, so do no know what my
problem would have been. I do not know if altitude could be a problem as I
live at 6600 ft. I know altitude can be a problem in baking, but not sure
if it would of affected my pans. I have no clue...
Linda, Ft. Collins, CO
Hi Nancy,
To try and get into Tona's group I went to the yahoo groups as you said
and typed haggermaker in search and got right through to the yahoogroup,
thanks so much I cannot seem to be able to register into the group. I once
had an id and password for yahoogroups, have forgotten it. I have tried
everything to trying to sign in as a new registrant. Kept telling me the
ids I was typing in could not be accepted. So I finally gave up. To Athena
in DE, thanks so much for the recipes. I will give them a try.
Carolyn, Rochester, New York
For Hickory
RE: Chocolate Butter Pecan Turtle Bars
Sorry, just a typo. Below is the corrected recipe. ~~Tona
Chocolate Butter Pecan Turtle Bars Recipe
(Corrected)
These delicious bites are a cross between crunchy toffee candy and
cookies. They are quite rich, so cut them smaller than you would standard
cookie bars.
Crust:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup brown sugar, firmly packed
1/2 cup (1 stick) butter, at room temperature
1 cup coarsely chopped pecans
Top Layer:
1/2 cup (1 stick) butter
3/4 cup brown sugar, firmly packed
1/2 cup bittersweet chocolate chips
1/2 cup white chocolate chips
Preheat oven to 350. Line a 9 x 13-inch baking pan with nonstick foil.
Place rack in the center of the oven. In a large mixing bowl, beat flour,
salt, 1 cup brown sugar, and 1/2 cup butter on medium speed about 2
minutes, scraping sides of the bowl often. It should be of a graham
cracker crumb consistency. With a spatula, press mixture into the bottom
of the prepared baking pan in an even layer. Sprinkle with pecans and set
aside.
Top Layer: Combine 1/2 cup brown sugar and stick of butter in a heavy
1-quart saucepan over medium heat. Stir constantly until it begins to
boil, then cook for 1 minute, continuing to stir. Remove from heat and
pour evenly over pecans.
Bake 18 to 20 minutes until bubbly and crust is golden brown. (The longer
you bake, the harder they become.) Remove from oven. Sprinkle immediately
with chocolate chips, then white chocolate chips. Let rest for 3 minutes
to let chocolate soften, then swirl chips with the tip of a sharp knife or
toothpick to create a marbled effect.
Cool completely to room temperature. Cut into bars to serve. Yield: 36 to
48 cookie bars, depending on cut size.
Tona in Bama
Good Morning, First, on my recipe request my mind and my fingers were
not working together. I asked for recipes for Cobblestone Bread and the
topping is Streusel not strudel. You think I've got German in me? Ja right!
Granndma O, for your roast, slice a large onion and put each section in
the bottom of the crockpot. It acts like a roasting rack. Add water, about
1/4 " deep. Season the roast with any good beef/steak seasoning or a
garlic pepper and salt. I hit it with a little extra pepper. Cover and
cook on high for an hour and then low until done. You can use low for all
the cook time, too. The secret is no matter how good it smells do not take
the cover off to look...and watch out for husbands walking through, mine
can't resist "just a peek". It will take about 4 - 6 hours to cook a small
roast. For some reason the newer crockpots operate at a higher temp. so
after 4 hours take a quick internal temp. test. Crockpot cooking is fun
and easy. I hope you enjoy yours.
Judy in Milwaukee
This is for Jane Harris in VA who, in the
10/26 Newsletter asked for a recipe
for Candied Yams. This recipe has been in my family for a few
generations, so of course, does not have ingredient amounts. I will try to
give some amounts and you can adjust to your number of servings. I buy my
sweet potatoes from a local farm store and buy the smallest I can get,
usually 1 per person size. These are best to work with. If you must buy
larger ones, cut in half.
Candied Yams
8 small sweet potatoes
6 Tbsp. butter or margarine
1 cup packed dark brown sugar
About 1/2 cup of orange juice to start (see cooking instructions
Parboil potatoes in their skins until just fork tender, but not completely
soft. When cool enough to handle, skin the potatoes.
Melt butter in electric skillet (temp. stays true this way) Add brown
sugar and stir until all is mixed and a little bubbly. Then, slowly add
orange juice, stirring rapidly until syrupy and just bubbly. The temp is
usually about 300º for this part. Then add potatoes one at a time and turn
to coat. Turn heat down to 250º and cook UNCOVERED for about 4 hours,
turning every 30-35 minutes and spooning syrup over. You will have to add
more juice every so often so the syrup does not get like taffy (and I have
done that).Since the children and grandchildren have gotten older I now
add Southern Comfort during the cooking period instead of juice. Just add
any liquid slowly stirring as you add. When ready to serve, remove to bowl
and pour any remaining syrup over the potatoes. Yum
I used to do these on the stove in a cast iron skillet, but my 11"
electric skillet works better. Do not cover while cooking, as the
condensation in the lid won't allow the syrup to get "sticky".
Hope this might be what you are looking for. These are especially good
with a turkey or ham dinner.
Jan in DE
Scalloped Potatoes with Ham,.
8 to 12 ounces ham, diced
8 to 10 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
salt and pepper, to taste
1 cup shredded Cheddar cheese
1 can (10 3/4 ounces) condensed cream of celery or cream of potato soup
paprika, optional
Layer half of the ham, potatoes, and onions in slow cooker. Sprinkle with
salt and pepper, then the shredded cheese. Repeat with remaining ham,
potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the
top then sprinkle with a little paprika, if desired. Cover and cook on LOW
for 7 to 9 hours, or until potatoes are tender.
Serves 6 to 8.
Corrine
Rosemarie in Rural Kansas City: Would you please be kind enough to
re-post the date if Pumpkin Bread and the Brandied Spread recipes? I have
searched, but unable to find these recipes. TIA
Harriet/AZ
JCM ask about fig or pear preserves. My husband puts up, fig, pear,
peach preserves every year. What he does is peel the pears or peaches. He
puts them in a large dish pan or a large container and fills with sliced
fruit. He cuts his slices very thin. He then pours sugar over his sliced
fruit, covers them, and lets them sit over night. The next morning, he
cooks them on medium heat until they are translucent. About 2 hrs or more.
He does the figs the same way, except, he cuts the stems off the figs,and
does the same thing as the pears. He lets them sit in sugar over night and
cooks until then until are translucent. Some people put slices of lemon in
their figs, but my husband does not. He uses both figs and pears in his
famous (four generations) pressure cooker fruitcake. Hope this helps!
Betty T. Ga.
Question for Kim in TX. "Just for diner bread Maker", who makes this! I
would be very interested in checking this out.
Billie in FL
Morning Nancy & Gang,
It is another cool day in AL-just the sort for cookin' up something yummy-lol.
For Ruth in MS, this is a TNT recipe used by our family for years and it
was my grandmother's favorite way to make lucious pies-
Praline Crust
1-1/2 c all purpose flour
1-1/2 c margarine-melted
1-1/2 c pecans-chopped
Preheat oven to 350*. Put all ingredients into a 13x9 Pyrex dish and stir
together with a fork until all the flour is moistened by the butter. Use
the fork to press down into a crust-go up the sides of dish about 1/2".
You may have some small holes, don't worry about those, but don't leave
too much space without crust as your filling will leak down and make it
soggy. Bake for about 8 minutes or until LIGHT brown around top edges. Do
not overcook, as crust will taste burned if you do. Cool completely before
filling. (We usually make this ahead and just cover when cooled until
ready to fill).
For JCM-Be warned-you will want some hot buttered biscuits ready when
these are done-and yes, the frozen kind you bake off yourself will be
fine. Just have plenty of 'em-LOL!!!!!
Grandma's Pear Preserves
12 c fresh pears-sliced
9 c sugar (4 lb + 1c)
Wash pears and peel. Slice like those bought in the can into a large heavy
pot. Cover with sugar and let stand covered overnight. The sugar will
render enough syrup from the pears to let you cook them without adding
water. Stir gently to mix sugar with pears. Bring to a simmer and then
cook over low heat stirring often to prevent sticking as sugar
caramelizes. You want to cook these until the pears are fork tender,
clear, and the liquid is golden and the consistency of honey. This will
usually take 1-1/2-2 hours. Pour into sterilized canning jars and leave
1/2" head room in jar. Seal with sterilized lids. Cover with a towel and
let cool and seal overnight before moving.
*We always kept some out in a jar unsealed to eat with hot biscuits and
sausage.
Mama's Fig Preserves
1 gallon of fresh figs-cleaned
4 c sugar
Put figs in heavy pot and cover with sugar. Cover and let sit overnight to
render syrup from figs. Put pot on at a simmer (med-low) and cook low and
slow stirring occasionally, but gently so as not to break up figs. Cook
about 1-1/2 to 2 hours until syrup is thick like honey, is a caramel brown
color and your figs are very tender. Do not overcook until figs are
dark-your preserves will taste like pure sugar and have none of the
distinct golden sweetness of the figs. Pour into sterilized canning jars
(I use pint size) and top with sterilized lids and rings. Put on a towel
in an out of the way place to seal covered with a towel overnight. Let
cool completely before moving them to store them.
**Same applies here with the biscuits!!!
This was for the lady who had just gotten the crock pot-sorry I don't
remember the name. It is a TNT family favorite-hope you enjoy it.
Sirloin Tips and Rice
1 lb round steak-cut bite size
1 pkg onion soup mix
1 can Golden Mushroom soup
4 oz mushrooms with juice
1/2 c red bell peppe-chopped
4 green onions-chopped
2 cloves of garlic or 1 t garlic powder
salt & pepper
3 c hot cooked rice-made last 20 minutes of cook time
Season steak lightly and put in crockpot. Mix soup, dry soup, and garlic
in a bowl. Pour on steak. Top with the remaining ingredients and stir all
to blend. Cover and cook low for 6-8 hours or high for 4-5 hours. Cook
rice the last 20 minutes of cook time and serve tips and gravy over rice.
I have made this with egg noodles and/or mashed potates-all are terrific.
Enjoy!!!!!
Mimi & Tootie in AL ^..^
This is for Brenda in Calabash NC who wanted a recipe for SPAM in the
Oct. 28 newsletter. I have a cookbook called Back Of The Box and the
recipe says to score the top of spam and dot with cloves. Bake at 375
degrees for 35 minutes. Baste with mixture of 1/3 C brown sugar, 1/2 tsp.
vinegar, 1 tsp. prepared mustard and 1 tsp. water. Hope this is what she
is looking for.
Sandy
For the lady with the marker on the dryer drum, I always use
hair spray to get marker out of and off items. It seems to “melt” it.
Janice in Kansas
Oct. 28 n/l a recipe was sent in by Kim in Canada. The Grand Slam Cake
recipe asks for 2 pkg (2-1/2 oz each) fluffy white frosting mix.
I am not familiar with this product, Kim. Will you give a brand name that
I can look for please.
Isn't it wonderful that we have people literally all around the world
involved in this n/l. I think it's super. And thanks to Nancy for being
the "sponsor" of it.
Barb in OKC
In the Oct 28 issue, Grandma O in Illinois requested crock pot recipes.
My girlfriend just sent me a site this morning that is packed with recipes
just for the crockpot!
http://www.50plusfriends.com/cookbook/
Leasa in Iowa
Pizza Pan Jello Cake
1 pkg. strawberry Jello
2 firm bananas, sliced diagonally
1 box Jiffy golden cake mix
Prepare cake mix according to package directions. Pour into greased and
floured pizza pan with edge. Bake approximately 10 minutes at 350 degrees.
Cool. Prepare Jello, using 1-1/2 cups water. Let set until thick, but not
firm. Lay sliced bananas on cake in circular pattern working inward. Cover
with thickened Jello and refrigerate. Serve with whipped cream if desired.
Chelsea #42
Please help me make my husband's favorite meal with a real authentic
Mexican enchilada sauce!!!
Sandy H, Blue Springs, MO
You are probably talking about a mole sauce. Mole powder made of a blend
of spices, chiles, and ground chocolate (sometimes even ground nuts). I
understand it is sold in little cans at Mexican and gourmet food shops.
You prepare it according to label instructions and thin with broth or
water to the right consistency. I don’t have a recipe but hope this
information might help. Maybe the international aisle at your local
(large) grocery store or Wal-Mart might have some.
Jo, Killeen, TX
I hope someone can come up with the Spam recipe Brenda in
Calabash NC wanted I believe my Mom made something like this and only one
time do I remember her making it and it was delicious but I never knew how
she did it but I remember it was like a ham.
Mary Ann upstate N.Y.
For Linda Sims in Quebec regarding the felt tip pen in the dryer,
(Oct 28). One time an ink pen went through the wash and dry cycle at my
house. Ink everywhere! It was suggested to me to buy the cheapest aerosol
hairspray I could find, spray the inside of the dryer, and wipe
vigorously. It worked, but took about 3 times before it was gone. Worth a
try!
Leasa in Iowa
Hi Nancy:
I sent you a request last week for a dip with Underwood Deviled Ham, that
my mother used to make back in the 50's and 60's but have not seen it
posted. I think it was made with cream cheese and Worcestershire sauce but
do not know the rest of the ingredients. At first I just thought you may
be behind but I am seeing answers to requests from the previous day. Am I
doing something wrong?
Linda, Collegeville, PA
Does anybody have a TNT recipe for making cabbage slaw using Ramen
Noodles? Can't find my recipe I used years ago. Thanks for all you do
Nancy.
Dorothy, Ohio
With all the news about MRSA, I've started thinking about the grocery
cart wipes provided by some food stores when we were in OR during the
summer.
I googled grocery cart wipes and found tubs of 160 for $108...too
expensive for my budget.
I'm thinking about adding rubbing alcohol to baby wipes for cleaning cart
handles when I shop. Anyone have a better idea?
Leah in FL
Blackberry Jam Cake
3 cups flour
1 cup raisins
1 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon allspice
3 teaspoons cinnamon
1 cup softened butter
2 cups sugar
4 large eggs, beaten
1 cup buttermilk
1 cup blackberry jam
1/4 cup orange juice
Preheat oven to 350°. Butter and lightly flour a Bundt pan. Sift flour and
measure 3 cups. Remove 1/4 cup flour and in a separate bowl dredge the
raisins and nuts. Sift remaining flour with the baking soda and spices.
Set aside. In a large bowl, cream butter and sugar until light and fluffy.
Add the beaten eggs and combine well. Stir in the jam and orange juice and
combine well. Add the flour mixture
alternately with the buttermilk (start and end with flour) and combine
well.
Fold in the nuts and raisins ( including extra flour remaining from the
dredging).
Combine well. Pour into prepared pan and bake for 1 1/2 hours or until
pick comes out with just a few crumbs. Cool on a wire rack for 15 minutes;
turn out and continue to cool on rack until cooled.
BROWN SUGAR GLAZE
1/3 cup butter
1/3 cub brown sugar, packed
1/3 cup white sugar
1/3 cup whipping cream
1/2 teaspoon vanilla
Combine first 4 ingredients in heavy saucepan. Bring to a boil over medium
heat, stirring constantly. Boil 1 minute. Stir in vanilla.
Carolyn in Ar
Hi Nancy, Do take care of yourself and get rid of that cold! I'd like
to encourage everyone to get 'the flu shot'. After I had a heart attack my
heart doctor told me to be sure to get one every year. Since then I
haven't missed and have been fortunate to not have a bad cold or the flu
in over 10 years! Says something for the shot.
For Brenda in Calabash NC asking for the way to fix Spam with cloves and
syrup. I have fixed this for years. I like it but my kids never were crazy
about it and since I am now alone, I fix this for myself frequently. All I
do is place a can of Spam, (broad side down) on a doubled sheet of
aluminum foil (makes a mess that is hard to clean if not), score the Spam
in diamonds and place a whole clove at each intersection on the top. I
make a syrup of apple jelly and yellow mustard or molasses and mustard and
spread over the Spam. Bake at 350º until heated through, about 15 minutes;
spread more of the mustard syrup mix over and bake another 15 minutes.
Remove the cloves prior to slicing and serving. I have also used whatever
table syrup I happen to have on hand for the mustard mix and I find I like
most of them, but then I enjoy a plain Spam sandwich occasionally also.
Oma in LA
For Jane in the SE
This is the Grape Salad I used and successfully froze. Just checked with
my husband again and he agreed that the texture and flavor were as good as
freshly made.
It was in the July 30 newsletter sent in by Byron Tingle Bessemer from
Ala.
Grape Salad
1 1/2 lb. Red grapes washed and patted dry
8 oz cream cheese
8 oz sour cream
1 C brown sugar
1/3 C sugar
1 c chopped pecans or walnuts
2 T vanilla (yes TABLESPOON)
Cream the cheese and sour cream. Add brown sugar and vanilla. Fold in
grapes. Put in a serving dish and top with a mixture of sugar and nuts.
Refrigerate.
Note: I like to make it at least a day ahead and I use low fat cream
cheese and low fat sour cream. It keeps for several days in the
refrigerator and I had it frozen for about 3 months before moving it to
the refrigerator to defrost.
IT IS GOOD!
Rosemarie in rural Kansas City
Hi Nancy, hope you are having a blessed day. This is for Linda Sims,
Quebec, Canada. I am a retired nurse, and I was forever getting ink in my
pockets. I found that hair spray worked best to get it out. I don't know
about permanent marker, but you might want to give it a try. Acetone might
work as well.
Scooch
For Susana in LA (10/27) asking for Bean Pot recipes. I
purchased one in an antique shop years ago so it didn't come with any
recipes. Two that I have though might interest you.
Chicken in a Jug
Disjoint frying chicken, season w/salt. Rub chicken parts with olive oil
and a little butter. Sprinkle with freshly ground pepper. When you think
you have enough pepper, add more! Put chicken parts in the brown jug and
sprinkle a few whole garlic cloves (as many as you like) around the parts.
Place a piece of foil over top of jug and place top over the foil. DO NOT
ADD WATER. Bake in 325º oven for 3 hours. Don't Peak!!!
My Sister's Boston Baked Beans
1 package Great Northern beans...soak overnight, Drain and rinse in
morning and re-cover with fresh water. Boil until tender, about 1 hour,
drain, saving broth.
Add about 1/3 cup dark brown sugar to taste, 1/3 cup yellow mustard to
taste, 2 Tbsp. dark molasses, 1 whole onion, peeled and pushed down in the
middle of the bean mixture, a good sized piece of salt pork. I've added,
to my taste, some Balsamic vinegar, ketchup, bourbon. Check during baking
to see if you need to add any of the saved broth. When done, the beans
should be kind of thick and sticky instead of soupy.
Cover with lid and bake in 300º oven for 3 hours.
Jan in DE
Sauerkraut Salad
1 No 2 Large can sauerkraut
1 red onion chopped
1 green pepper finely chopped
1 stalk celery thinly sliced or chopped
1 c. sugar
2/3 c. oil
1/3 c vinegar
1/3 c water
Rinse sauerkraut with cold water: drain. Mix all ingredients together.
Marinate in refrigerator at least 4 hours before serving. Recipe says to
drain salad before serving but I like it better without draining.
Leftovers keep better with liquid.
Jan in Springfield, Il
Hello Nancy, Siggy, Ditto, and All You Good Cooks! Nancy, I hope your
cold is better today; please get plenty of rest and fluids. Shirley in
Ozark, Missouri requested a Family Circle recipe from 1975 for a fresh
grated apple pie. This recipe is in one of my all-time favorite cookbooks
- "The Grass Roots Cookbook" by Jean Anderson. If you ever see this
cookbook, snap it up! Mrs.
Anderson interviewed the best cooks from all over America and put their
best recipes into this book. There's a really nice write-up about each
cook also, and this book is old enough now - and most of the cooks were
old enough at the time it was written - that their reminiscences provide a
great glimpse into our past. This pie is the recipe (along with the notes)
of Alma (Mrs. Lowell) McGraw of Finney County, Kansas.
Grated-Apple Pie with Streusel Topping
This is the apple pie for which Mrs. McGraw has become famous among
friends and neighbors. She developed the recipe herself as a time-saver
after she had gotten a new heavy-duty electric mixer with a grinder-grater
attachment. "All you have to do is wash the apples, quarter them, core
them, and put them through the grater, skins and all," she says. The
apples may also be grated in a large rotary manual grater (the kind that
clamps to the countertop) or, if need be, on the second-coarsest side of a
four-sided grater. Hand-grating the apples is tedious, however, and unless
the grater is super-sharp, the skins won't grate
at all and will have to be chopped separately with a heavy chopping knife.
Filling:
6 medium to large firm crisp Jonathan or McIntosh apples, washed,
quartered, cored (but not peeled) and coarsely grated (grate the skins
too)
1/2 cup sugar
2 tablespoons flour
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon salt
Streusel Topping:
1/2 cup firmly packed light brown sugar
1/2 cup unsifted all-purpose flour
1/8 teaspoon salt
2 tablespoons butter or margarine, softened to room temperature
Pastry:
1 10-inch unbaked pie shell
For the filling: Mix apples thoroughly with remaining ingredients. For the
streusel topping: Combine sugar, flour, and salt, pressing out any lumps
of sugar. Then, using hands, rub in the butter or margarine until mixture
is crumbly.
Spoon apple mixture into unbaked pie shell, then scatter streusel evenly
over the top. Bake at 400 degrees for 10 minutes, then reduce temperature
to 375 and bake 25 to 30 minutes longer, until filling is bubbly and
streusel topping dappled with brown.
Remove pie from oven and let cool 20 to 25 minutes before cutting.
Sue (Cooky) in Indiana
Hi Nancy
I believe this is the recipe that Bevd was looking for in the Sunday
10/28/07 newsletter. I hope this helps! ~Lauré in North Hollywood~
Pine Bark
35 saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract
5 (4-ounce) milk chocolate bars, broken into pieces *
Preheat oven to 400 degrees F.
Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil
with a non-stick cooking spray.
Place saltine crackers, salty side up, in prepared pan. In a saucepan,
boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from
heat and stir in almond extract (* I added 1/2 cup chopped almonds to the
recipe). Pour mixture over crackers and bake for 4 to 6 minutes. Remove
from oven, top with candy bars, and spread evenly as chocolate begins to
melt. Cool slightly and transfer onto waxed paper. Allow to cool
completely. Makes 35 squares
For the friend in Eureka, IL who has an strong fragrance in an old
quilt, I would try a cup of white vinegar in the wash water. I believe
that will take it out. Good luck.
Nancy Wall
Nancy, here is a fall dish, a crockpot recipe that my husband and I and
our friends really like.
Bratwurst with Apple Kraut
4 tart apples, peeled, cored, and sliced (3 cups--I used Granny Smiths)
1 (27 oz.) can sauerkraut, rinsed, drained, and snipped
1 pound cooked bratwurst links, halved crosswise
1/4 cup packed brown sugar
1 t. caraway seed
In a crockery cooker stir together all ingredients. Stir in 1/4 c. water.
Cover and cook on low heat setting for 3 to 4 hours. Makes 6 servings.
(4 adults ate it all when I cooked it.)
from Dorothy in WA
A great easy recipe:
Triple Fruit Coleslaw
1 16 oz. bag of coleslaw mix
1 8 oz can of pineapple tidbits (drain, but reserve juice)
1 medium apple cut into cubes
1 cup chopped celery
1/2 cup dried cranberries (or raisins)
1 cup mayonnaise (can use light)
2 TBLS apple cider vinegar
3 TBLS reserved pineapple juice
Combine coleslaw mix, pineapple, celery, and dried cranberries in a large
bowl, mixing well. In smaller bowl blend mayo, vinegar and pineapple
juice. Combine and toss gently until well mixed. Cover & chill for several
hours.
Served 8 - 10 people
Gramhoney(Karen)
Hi Nancy, As the holidays are fast approaching I was hoping someone in
Nancyland will share an easy yeast roll recipe, not only easy but
delicious. Thanks, Joyce in Ky.
I want to tell Vickie of Ohio that I tried her
Lemon Dessert. Vickie, this dessert is definitely a keeper. It's
easy, delicious and the ingredients are everyday items.
I must tell you that I didn't have Ritz crackers. What I had, and what I
used, was the Town House Bistro multi-grain crackers. I cut the amount
down to 30 crackers, and actually could have used less, but this was the
first time I attempted to make this. The crackers made a delicious crust.
I used my small food processor and it was perfect for the crust. Next
time, if I use the Bistro multi-grain crackers, I will use 20-25. I would
imagine one could use animal crackers or even vanilla wafers.
This recipe is definitely on my keeper list and will make more often than
some, because it's so easy.
Thank you Vickie. Barb in OKC
Ever have a yen for a Thanksgiving dinner when it's not even close to
Thanksgiving? Well, here is my favorite. I think my daughter sent it to me
from Atlanta, but don't know where she got it.
THANKSGIVING IN A POT
1 jar Heinz Roasted Turkey gravy
2 medium sized onions, halved lengthwise, then sliced thin crosswise
(about 2-1/2 cups)
1 box (6 oz) Stovetop Turkey, Chicken or Herbed Seasoned stuffing (I like
the Herb)
2 Turkey thighs, skin and visible fat re-moved (about 1 lb. each)
2 cups frozen cut green beans
Heat oven to 350º. Pour turkey gravy into 4-5 qt. Dutch oven and stir in
onions. Add turkey thighs and turn to coat with gravy. Cover and bake 1
hour.
Turn thighs over. Stir frozen green bean beans into gravy. Cover and bake
1 hour longer or until thighs are tender. With slotten spoon, remove
thighs and green beans to serving platter. Spoon a little of the gravy
over thighs. Cover with
foil loosely to keep warm.
Pour remaining gravy from pan into a 2-cup measure. Add water to the 1-2/3
cup mark. Pour back into Dutch oven, bring to boil and stir in the
stuffing. Cover, remove from heat and let stand 5 minutes. Fluff with a
fork and add to serving platter. Serve with your usual Thanksgiving sides,
especially cranberries.
Jan in DE
For Kim in Canada and Marilyn:
I reread my Grand Slam Cake recipe and I found myself confused.
Prepare cake per package directions adding instant coffee, cocoa and
Hershey bars. Sorry for the confusion. I hope this was helpful.
grannym IL
I sure wish that some of the ladies that like to cook and share with
their neighbors lived next to me.
Bill in Albuquerque, NM
Many years ago, a friend of my mother's gave me a recipe for pineapple
pie. I never wrote down the recipe. I would like to make it but can't
remember exactly how is was done. It contained a large can of crushed
pineapple and a box of vanilla cook and serve pudding mix. I would place
it in a saucepan and cook for a few minutes until slightly thickened. Then
I added 1 tbsp of butter and let it cool. Then I poured it into a pie
shell and placed a top crust on it and baked it for about 45 minutes. I
can't remember if there was an egg or lemon juice in the filling. I also
made a glaze with cream cheese, powdered sugar and vanilla and spread it
on the hot pie right from the oven. I tried making it but it seemed that
the filling was somewhat runny, and I can't remember exactly how I made
the pineapple filling. I would appreciate it if someone else had this
recipe. I have searched the internet and can't find it. I can't be the
only person in the world who has made this delicious pie. I would
appreciate any input from you or your members. Thank you.
Angela P
This is for Grandma O in Illinois. regarding the rump roast in the
crock pot. I just fixed one yesterday. Brown the rump roast first in a
skillet, then put in the slow cooker. Add a jar of Heinz beef gravy ,and a
little water to thin it out a bit. Cook on high for 3 or 4 hrs, or until
tender. You can also add potatoes and carrots and onion. If you add them,
put them in first ,then the meat on top.
J.T from Indiana
This is for Sandy H in the Oct. 27th
newsletter
My favorite enchilada recipe is made with mole. I buy a jar of mole at
almost any store, follow the directions on the jar, add the filling and
pour a little of the mole in the bottom of a pan. Put enchiladas in and
add the rest of the mole sauce. Cover with cheese and bake. Have been
making these for years and they are great and no tomatoes.
If you need more directions let me know.
Marilyn in IL
I would like a good recipe for Sponge Cake ,
Judi in Mass
This just a word of warning for those wanting to make the blackberry
Wine cake that contains the blackberry Jell-O...they no longer make
this flavor. This was one of my favorite cakes to make, but they haven't
made that flavor for a couple of years now. I tried subbing the raspberry
Jell-O, but it just wasn't the same. I haven't found it in a store brand
either. Sorry to be the bearer of bad news...
Lisa (East Texas)
Hi. Betty...I live in GA too. I love church cookbooks. Just curious
where in GA you live and what the name of your church is. Also, how may
pages thick is the cookbook? Is it hardback or paperback? Thanks,
Susan in GA.
Hi Nancy, I am catching up on your newsletters. I've been ill so have
spent the last two days reading the newsletters. October 28th letter Bevd
asked for a recipe for Cookie/Bark. The following is one I have saved to
my Home Cookin' program. I hope it helps.
Take care of yourself and give your assistants a petting from me, I love
to hear all their antics.
Betty in Canada
PINE BARK
35 saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract
5 (4-ounce) milk chocolate bars, broken into pieces
Preheat oven to 400 degrees F.
Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil
with a non-stick cooking spray.
Place saltine crackers, salty side up, in prepared pan. In a saucepan,
boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from
heat and stir in almond extract (* I added 1/2 cup chopped almonds to the
recipe). Pour mixture over crackers and bake for 4 to 6 minutes. Remove
from oven, top with candy bars, and spread evenly as chocolate begins to
melt. Cool slightly and transfer onto waxed paper. Allow to cool
completely.
Makes 35 squares.
Thanksgiving Turkey Brine
3/4 gallon water
2 c white wine
1 1/2 c orange juice
1 c kosher salt
1 c brown sugar
1/3 c chopped ginger
1 T black peppercorns
4 bay leaves
4 sprigs fresh thyme
Combine all in stockpot or small disposable Styrofoam chest, stirring
until sugar dissolves. Place clean, rinsed turkey into brine. Cover and
chill for 12 to 24 hrs. If using the Styrofoam chest and you don't have
room in the fridge, just do what I do...leave it in the garage and pour a
bag of ice on top. I never have enough room in my fridge on Thanksgiving
to put a huge stockpot in it (or else my turkey is too big for the pot).
works great.
Lisa (East Texas)
Hello Nancy & All,
I was just doing the old "What's for dinner?" and I ran across this recipe
that is great this time of year, and with Thanksgiving just around the
corner, I thought someone might like to try it. It is definitely a keeper.
I am also including my Mother's soup recipe that is my kids favorite cold
night dish-still.
Sweet Potatoes with Apple Pecan Stuffing
4 med sweet potatoes (about 1/2 lb each)
1 c chopped pecans
1/4 c butter
1 large Roma apple-peel and chop very fine
1/4 c golden raisins
1/2 c brown sugar
1/2 t cinnamon
1/4 t nutmeg
Preheat oven 425*. Line a baking sheet with foil. Wash potatoes-pat dry
with paper towels. Put on sheet and bake for 1 hour or until potatoes are
tender (use an oven mitt and gently squeeze). Put nuts in skillet and
toast. Remove to a bowl and in same skillet, melt butter and add apples
and raisins. Saute 2-3 minutes or until apples are tender. Stir in brown
sugar, cinnamon, and nutmeg and set aside. Remove potatoes when done and
lower oven temp to 350*. Cut potatoes in half lengthwise and scoop out
pulp into a mixing bowl while leaving the shells intact. (I use my oven
mitt to hold the hot potato halves to remove pulp easily). Remove foil
from baking sheet. Add apple mixture to potatoes and stir to blend. Spoon
stuffing back into shells and place on baking sheet. Bake for 20 minutes.
Top with toasted nuts.
Grandma's Broccoli Chicken Cheese Soup
**Note-if you prefer, you can omit the cheese and/or the chicken. This
soup is great either way.
2-10 oz boxes frozen broccoli
2 cans of cream of mushroom soup
2 cans of cream of chicken soup
4 c milk or half & half
5 oz can chicken breast-with juice-broken up with fork
1 lb of Velveeta-cubed
1 T garlic powder
salt & pepper to taste (soups have salt, so taste before adding)
Microwave broccoli as directed, cooking only about half the time listed.
Mix soups and milk or half & half in a Dutch oven over med. Add all other
ingredients to the pot and cook med-low until cheese melts and all
ingredients are thoroughly combined and well heated. Serve with crusty
warm bread and baked cinnamon apples.
Mimi & Tootie in AL ^..^
This recipe is for Marsha along the Mississippi river in Iowa, who
wanted a recipe for Norwegian Meatballs. This is not a TNT recipe...it is
the result of an online search. Hopefully she can use it as guide to
making her own.
Lisa (East Texas)
Norwegian Meatballs
2 eggs, beaten
1 cup milk
1 cup dry bread crumbs
1/2 cup onion, chopped fine
2 t salt
2 t sugar
1/2 t ground ginger
1/4 to 1/2 t freshly ground nutmeg
1/2 t ground allspice
1/4 t pepper
2 pounds lean ground lamb, veal or beef (or a combination)
1 pound ground pork
Sauce:
3 T butter or margarine
2 T onion, minced
5 T all-purpose flour
4 cups beef broth
1/2 cup heavy cream
cayenne pepper, to taste
white pepper , to taste
In a mixing bowl, combine eggs, milk, bread crumbs, onion and seasonings.
Let stand until all milk is adsorbed. Add meats; mix until well blended.
Shape into 1-in. meatballs.(Use a mine scooper for ease). Place on a foil
lined jelly-roll pan. Bake at 400* degrees F for 20 minutes.
For sauce, melt butter over med-high heat in a large skillet. Saute onion
until tender. Stir in flour and make a light colored roux. Slowly add
broth; cook and stir until smooth and thickened. Blend in cream, cayenne
pepper and white pepper. Add in meatballs; heat through and serve over egg
noodles or rice.
I would like a recipe for making prepared mustard using lemon juice
instead of vinegar. I am following the Eat Right for Your Blood Type, Type
O blood diet. That would include no milk or wheat products.
Thank you, K
To Grandma O, Illinois 10-28-07 Newsletter
Here are a few crockpot recipes I copied from previous newsletters that
you might be interested in. Using the liners for crockpot cooking makes
clean-up easy. Happy belated birthday!
Carolyn-Tulsa
Hello everybody, Yesterday was my 76th birthday and I received a 4 QT.
Rival Crockpot from my daughter. I would really appreciate all the fine
cooks to send in recipes for their favorite recipes. I also would like a
recipe for doing a small rump roast in the crockpot. Thank you in advance.
Grandma O, Illinois
Crockpot Easy Cherry Cobbler
1 can (16 oz) light cherry pie filling
1 package Cake mix for 1 layer cake or sweet muffin mix
1 Egg
3 tablespoons Evaporated milk
1/2 teaspoons Cinnamon
1/2 c Chopped nuts; optional
Put pie filling in lightly buttered 3 1/2-quart slow cooker and cook on
high for 30 minutes. Mix together the remaining ingredients and spoon onto
the hot pie filling. Cover
Tona in Bama
Bacon Chicken Broccoli Supreme
1 (3 lb) bag frozen, skinless chicken breasts
1 lb. turkey bacon
1 bag (lb) broccoli florets
4 cans sliced potatoes, drained
2 cans cream of chicken soup
Wrap each skinless breast with 2 pieces of bacon, place in bottom of
crockpot, add bag of broccoli, sliced potatoes and top with 2 cans of the
chicken soup, just smeared on top. Cover and cook all day on low for an
absolutely delicious, complete meal!
Tona in Bama
BARBECUE BEAN SOUP
1 pound Great Northern beans, soaked
2 teaspoons salt
1 medium onion, chopped
1/8 teaspoon ground pepper
2 pounds beef short ribs
6 cups water
3/4 cup barbecue sauce
Place all ingredients except barbecue sauce into crockpot. Cover and cook
on LOW for 10 to 16 hours.
Before serving, remove short ribs and cut meat from bones. Return meat to
crockpot. Stir in barbecue sauce before serving.
Source: Rival Crock-Pot Cookbook
Lisa
Salsa Chicken
4 boneless, skinless chicken breast halves
1, 16 oz., jar chunky style salsa, either mild, medium or hot
2 cups shredded cheese, your choice of Mexican, sharp Cheddar cheese or
any other kind
Put the chicken in slow cooker. Pour salsa over chicken. Cover and cook on
low for 5 to 8 hours or until chicken is tender but not dry. Top
individual servings with shredded cheese. Can serve over cooked rice or in
a whole wheat or cheddar cheese wrap. Sometimes I shred the chicken adding
peppers onions, tomatoes in a whole wheat wrap putting these in a baking
pan putting cheese and the salsa from the crock pot over the wrap and
putting in the oven to melt the cheese.
Susie Indy
Cranberry Streusel Coffee Cake
1-1/2 cups baking mix
1/2 cup sugar
1 egg
1/2 cup milk
2 tbsp soft shortening
1 tsp vanilla
Grated rind of one orange
3/4 cup fresh cranberries, coarsely chopped
1/2 tsp grated nutmeg
1/3 cup firmly packed brown sugar
1/3 cup baking mix
1/4 cup butter or margarine, softened
Preheat oven to 350 degrees. In large mixing bowl, combine 1-1/2 cups
baking mix, sugar, egg, milk, shortening and vanilla. Beat until very
smooth and velvety. Fold in orange rind and cranberries. Spoon batter into
a greased and floured 9" round cake pan. Combine remaining ingredients and
mix with fingers until crumbly. Sprinkle crumbs over batter. Bake 35-40
minutes or until cake tests done. Cut into wedges to serve.
grannym IL
Nancy, in the last several days someone requested a Grated Apple Pie
recipe. I don't know if this is the one she wanted, but this is one I have
used for years and it is delicious and easy.
GRATED APPLE PIE
2 cups grated apples (approx. 4 or 5 apples)
1/2 C. Butter, melted
1-1/2 C. Sugar
2 T. Flour
1/4 tsp. Cinnamon
1 egg, beaten
1 unbaked 9 inch pie crust
Combine apples, butter, and egg. Mix flour, cinnamon, and sugar and stir
into apple mixture. Mix well. Pour into pie crust and bake in preheated
325 degree oven for 10 minutes. After 10 minutes, reduce oven to 300 and
bake until center is set and pie is lightly browned on top.
This pie is wonderful hot or at room temperature.
Donna in NW GA
*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.
***Please use safe canning procedures.
Some messages have been edited to avoid duplicate information that has
been posted in recent newsletters.
Nancy Rogers
