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Salsa Tips:
Wrap a couple of spoonfuls of salsa along with your favorite cheese omelet
in a flour tortilla.
Give creamy ranch dressing a twist by adding a spoonful of salsa.
Spice up a can of tomato soup by mixing in a little salsa before heating.
Stir a spoonful of salsa into cream cheese for a quick veggie or cracker
spread.
Top grilled chicken with a spoonful of salsa and sprinkle with chopped
cilantro.
Try Watkins Tropical Salsa 01057. It is very good!!
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070 Eastern Time
Email your name and address to me and I will send you the Watkins October
flyer.
Cone and cello bag information is now on my website.
http://www.celloinabox.com/shop/shopaff.asp?affid=837
rep #1518 (Brenda Hutto)
Chicken Almond Pie
1 unbaked deep dish pie shell
3 cups chopped cooked chicken
8 oz shredded cheddar cheese
1 cup slivered almonds
1/2 cup chopped celery
1 tbsp lemon juice
1 tsp poultry seasoning
1 cup mayonnaise
Salt and pepper to taste
Preheat oven to 400 degrees. Measure out half a cup of cheese and half a
cup of almonds; set aside. Combine remaining ingredients, except pie
shell, and mix well. Spoon this mixture into pie shell. top with reserved
cheese and almonds. Bake 30 minutes.
grannym IL
Hi Nancy and Staff,
I have been formulating my Thanksgiving menu and one of the first
entries was for the Grape Salad, love that stuff. Recently while looking
through some older newsletters I had found a recipe for the salad using
Splenda and Low-Fat or Fat-Free cheeses. Does anybody remember the actual
directions for this treatment. I don't know if I could locate that same
newsletter again and I have seldom cooked with Splenda but this sounded
especially appealing. I'm assuming I use an equal amount of Splenda as the
sugar in the original recipe. Does Splenda make a brown sugar also for the
topping? Thanks as always for any help. What a joy this resource is.
Linda Boyles, Fairborn Ohio
Hi Nancy:
This is not a baking request, but rather a fence question. I just
put up a new stockade fence and three days later I went out and the birds
have made it their outdoor bathroom area. I was wondering if any of your
readers had any suggestions to keep the birds off. I was telling my son
that if anyone knew the answers, it would be our friends in Nancyland. I
love your website and my notebooks are overflowing with your TNT recipes.
It is my goal this winter to separate them into individual notebooks,
based on type. Give your kitties a hug for me. They are so adorable. I
love reading about them. I have a dog from an animal shelter and she also
thinks she is human.
Judy in East Brookfield
For Sue in Florida
Cottage Pudding is a cake dessert with a crumb topping served with
a lemon or butter sauce. I have sent the recipe to this site quite a while
ago. If you are interested I could resubmit it.
Genie in NW Ohio
Re: Kookie Cookie Recipe, I do not know which newsletter. These
sound so interesting and I am wanting to make them, but have no idea what
to use for Corn chips. Do I use Fritos or the baked kind, or just plain
corn chips for Salsa, etc.? I'm sure I've missed what to use, and hope I
don't miss it again, as I leave for Ohio in the morning for our Son's
Wedding on Saturday.
Thanks as always Nancy for giving us such Joy and great recipes through
this Newsletter. I'm so happy I found it.
Joie in TN
A request to all of you wonderful cooks & friends -- please share a
recipe for good, savory turkey gravy using chicken broth & turkey
pan drippings but NO giblets. Thank you so much!
Kalyn in The Woodlands
Hello Nancy and All,
This is for the lady looking for a blue punch recipe. My sisters and I
gave our two nieces a joint baby shower as they were both having boys a
month apart. This was the punch we served. It was delicious and is elegant
enough for a wedding. It is not to sweet either so it will go with a cake
well. The recipe was requested quite a few times. I added an ice ring of
punch and floated a few mini rubber duckies in it.
Little Baby Boy Blue Punch (makes about 1 gallon)
48 oz Blue Raspberry Hawaiian Punch-chilled
48 oz pineapple juice-chilled
12 oz ginger ale-chilled
The day before your event, mix up some punch and freeze into your ice
ring. Mix punch and juice together and keep chilled. Pour into a punch
bowl and just before serving add ginger ale and mix gently. Add ice ring.
*This can be served for any occasion by changing the flavor of your
Hawaiian Punch.
Nancy--It is nice to be back and I can't tell you how many pages of
recipes I copied from archives since I wrote last. I have missed everyone
and look forward to adding all these recipes I have to the pot.
Mimi in AL ^..^
PECAN PIE BARS
1 pkg. yellow cake mix
1/2 c. butter
4 eggs
1/2 c. brown sugar
1 1/2 c. dark corn syrup
1 tsp. vanilla
1 c. chopped pecans
Reserve 2/3 cup dry cake mix.
Crust:
To remaining dry cake mix, add the butter and one of the eggs. Mix until
crumbly. Press into 9x13 pan. Bake at 350 degrees until brown.
Filling:
Add reserved cake mix, brown sugar, remaining eggs, corn syrup, vanilla
and pecans; mix well. Pour over browned crust and return to oven and bake
for 30 to 35 minutes longer. Cool; slice into bars.
Tona in Bama
Zucchini & Potatoes Au Gratin
3 cups potatoes, peeled and cooked
3 cups zucchini, sliced (1/2 inch)
2 Tbs. water
3 Tbs. butter
3 Tbs. flour
1 Tbs. chicken bouillon granules
1-1/2 cups milk
1 cup cheddar cheese, shredded
2 Tbs. pimento, chopped
1/2 tsp. thyme
1 tin, french fried onions
Preheat oven to 350. In a medium saucepan cook the zucchini in the water
for 5 minutes or until just tender; drain and set aside.
Melt butter in the saucepan, add flour and bouillon granules. Gradually
stir in milk;cooking until sauce is thick and smooth. Remove sauce from
heat, stir in cheese, pimento and thyme; keep stirring until cheese melts.
In a medium greased casserole dish, layer 1/2 of the potatoes, zucchini
and then sauce. Repeat layers ending with sauce.
Bake uncovered for 25-30 minutes until casserole is bubbly and heated
through. Sprinkle with French fried onions to cover and bake an additional
2 or 3 minutes to warm.
Tona in Bama
A big thanks to Bob in Eastern, NC and Donna that sent in ideas on how
to organize
my recipes on the computer. I certainly appreciate the help and will be
following
through on the suggestions. Here is a new cookie I baked today and really
liked.
Maple Hermits
1/2 cup butter or margarine
1 cup sugar
6 tbsp of maple syrup
2 eggs
1-3/4 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp cloves
1 cup of raisins
1 cup of chopped pecans or walnuts
1 cup of quick oats (oatmeal)
In a large bowl, cream together the shortening, sugar and maple syrup.
Beat in the eggs. Combine the flour, baking soda, salt, cinnamon, and
cloves. Add to the creamed mixture and mix well. Stir in the raisins,
nuts, and oats. Drop by the tablespoon onto a greased cookie sheet. Bake
in a preheated oven 375 degrees for 10 to 12 minutes. Makes 36 cookies.
BunnyFace
Salmon Loaf
1 lb. can salmon
2 c. finely crushed potato chips
2 eggs, slightly beaten
1/2 c. milk
2 tbsp. minced onion
2 tbsp. snipped parsley
1 tsp. salt
Dash of pepper
Flake and bone salmon. Combine with all other ingredients, then pour
mixture into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 45
minutes or until firm. Makes 4 servings.
Linda NM
Cool Whip Candy
3 (8 oz.) Hershey bars
2 (medium) Cartons Cool whip
1-2 Cups Vanilla wafer crumbs OR Cookie crumbs and/or chopped nuts
Melt chocolate in microwave. Stir until smooth. Cool slightly. Stir in
cool whip. Drop by teaspoons into crumbs and/or nuts. Place on waxed
paper. Store covered in refrigerator.
Chelsea #42
Karen, we are on a 55 vacation day trip out to the west. Another
couple, my husband and I are traveling the northern states going out to
Oregon and California and coming back the southern states. We use to stay
at Motel 6 because we travel with a 3 yr old small dog and they would
allow us to keep her in the room with us. We too have found that our
standard has changed about Motel 6. We gave been staying at Super 8's and
Days Inn. Most of them will allow us to have our dog with a fee of 5-10.00
dollars. Some have had free internet service which we think is great so
that we can keep in touch with family back home. Each day we send a e-mail
to our address telling what we have done for that day. It will allow us to
make scrapbooking and labeling pictures easier to remember. Rooms have
been really clean. So far
the desk clerk have been nice and polite. Rates have been not to bad. We
have been getting a large room with 2 queen beds for about 60.00, for 4
adults, spliting the cost. Since we are on a fixed income this has helped
alot. If we know ahead of time we call in our reservations if not then we
just walk in. Sometimes by walking in they are full. We have found
stopping around 4-5 is much easier to get a room than waiting to later.
We would like to also know of any hotels too since we are just in our 5th
day of travel.
Sarah, Arkansas
Thanks to the two gals who responded so quickly to my request for
Heloise's Apricot Jam. As soon as I sign off my computer I will start
it. Apricot is my favorite jam -- or maybe it's Orange Marmalade. Anyway I
am excited to try this recipe. Thank you so much.
Maryann frm MN
I also would like to know what newsletter the recipe for apple
dumplings made with canned biscuits and 7 up was in.
thanks, Vickie in MO
For Sue in Florida
Cottage Pudding is a cake dessert with a crumb topping served with
a lemon or butter sauce. I have sent the recipe to this site quite a while
ago. If you are interested I could resubmit it.
Genie in NW Ohio
FRIED PIES
20 canned biscuits
21 oz. can pie filling (apple, peach, cherry, etc.)
Roll each biscuit very thin. Put 1-1 1/2 tablespoons pie filling in
center. Place second flattened biscuit on top and seal with a fork. Fry on
high (375 degrees) in skillet until golden. Remove and drain,
then roll in sugar or glaze. Can also be eaten plain.
Chelsea #42
Cold Summer Treat
1 box ice-cream sandwiches (12 in a box)
1 tub of cool whip (med. size), thawed
1 box of whoppers (candy)
1 Hershey's syrup squeeze bottle
small can chopped cocktail peanuts
In a 9x13 pan unwrap ice-cream sandwiches and lay across bottom. Chop up
whoppers in food processor or with a chopper leaving them chunky. Spread
evenly in pan. Add chopped peanuts and spread cool whip over top. Add more
finely crushed whoppers to garnish. Put in freezer until firm. (approx 1
hour) cut before serving. Drizzle with warm hot chocolate sauce. serve
immediately. Serves about 12.
Chelsea #42
Hi Nancy and fellow members! I have been searching Nancy's files for
July and August where there was some discussion as to murder mystery
books with recipes and I need to find a reference that was made to a
website where you can find any author and under the author, all of the
books that person wrote, in chronological order. It is a wonderful site
for people who like to read everything that a specific author writes. I
used it and now I can't find the web address. Would the person who wrote
about this site please give the address again? Thanks so much!
Cathy in Puerto Rico
Dear Knitter in Illinois:
Thank you for the "heads up" on the cookbook from the Department of
Agriculture of West Virginia. I have already requested mine on-line and
will let you know when I receive it.
Susana in Louisiana
Wondering where you can find vanilla beans and leeks in my area
Marcie from Chetek Wi
I hope someone out there in Nancyland can help me. Recently I was
making homemade applesauce. I put a large kettle full of sliced
apples on the stove to cook, after adding about 1/2 cup of water, as I
usually do. Apparently I didn't add enough water, because pretty soon I
was smelling burned apples. Now one of my best kettles has black burned-on
gunk on the bottom of it and I have tried everything I know to get it off,
even Dawn Power Dissolver, which usually works very well for me. I have
scraped a lot of the gunk off but plenty of it still remains. Does anyone
have any other ideas on how I can get this black stuff off? Thank you in
advance!!
Jolene in Oregon
Nancy at the beginning of this week, Oct. 1st, I made a soup that I
have never made before and have pasted it on to our girl's and there
families. I wanted Taco Salad, but I didn't want to stand on my feet that
long, so I came up with this soup that I thought was good and yet easy to
prepare.
Easy and Simple Taco Soup
2 lbs. ground beef
1, 1.25 oz., pkg. taco seasoning mix
1 cup water
½ medium onion, chopped
1, 8 oz. bottle mild taco sauce
1, 15 oz. can mild chili beans, rinsed and drained
1¼ cups frozen whole kernel corn
1, 15 oz., can kidney beans, black beans, or pinto beans, rinsed and
drained just use 1 can
1, 15 oz., can stewed tomatoes
1, 15 oz., can diced tomatoes
1 pkg. dry ranch salad dressing mix
In a Dutch oven or large kettle, cook beef over medium heat until no
longer pink; drain. Add taco seasoning and mix well. Stir in remaining
ingredients. For the beans I used the chili beans and all I had was kidney
beans and those are what I used together. Simmer, uncovered for 15 minutes
or until heated through. I cooked ours about 30 to 45 or 50 minutes. You
need to stir this occasionally. This serves 6.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
Nancy I had to laugh at the comment about the CEO and associates. I
think that cats or dogs do run a home. At one point we had 3 dogs that
were loved, well taken care of and were just a pure joy to have. We had
one dog that was part German Shepherd and the other part we didn't know.
Brandy was a male dog and was not as big as a German Shepherd but boy was
he a good guard dog. Then we had a short legged Beagle named Nickie and
she was our dog that go under the fence in a half of a heart beat. The
people in our addition were so good to take her in and call the Vet and
then we would get a call from them. The we had an part German Shepherd
female that was a bigger dog and Holly was just a sweetheart of a dog.
When we had to put Brandy down because of health problem that we couldn't
fix we had to female. I had heard that mixture would cause problem. I
think that I had to separate them only twice. I would be on the phone and
they would be playing with each other the person on the phone with me
would say stop the dogs from fighting. The funny thing was that they were
just playing with each other. To us this was funny that people thought
that they were fighting.
I got on the internet and found one recipe for a clone Miracle Whip and
then I found one in the "Top Secret Recipes" by Todd Wilbur. The first one
is from the web site of www.budget101.com and the second one is from the
"Top Secret Recipes" cookbook. I need some of the Miracle Whip dressing
for a recipe and I didn't have the jar one. I do remember about 6 months
or 1 year ago we had a debate about what was best between Miracle Whip and
mayonnaise.
Almost Miracle Whip (clone)
4 egg yolks
1 teaspoon salt
2 teaspoon dry mustard
6 tablespoons vinegar
3 cups vegetable oil
Combine the above ingredients in a blender on high until whipped.
3 tablespoon flour or cornstarch
1 cup boil water
2 tablespoons sugar
¼ cup white vinegar
1 tablespoon salt
Combine in a saucepan and cook to a smooth paste. Add this hot mixture to
the mayonnaise and blend well. Store in refrigerator. Makes slightly more
than 1 quart.
Susie
Top Secret Recipe Version of Kraft Miracle Whip can be found on their
website. It could not be posted to this newsletter due to copyright
issues.
Susie Indy
For Shannon in Ohio
Sorry - we raise goats and I assume everyone knows what vinegar cheese is.
It is milk brought to about 200 degrees and add vinegar in T amounts until
the curds form. Drain when cool and use as you would dry cottage cheese or
ricotta.
I am sure ricotta would work or dry cotage cheese run thru a food
processor or blender.
Barb in N CA
The Sausage and Spinach Soup from Margo/Boston is in the June
7th newsletter.
gramaj
Barbara G sent in a recipe for Breakfast Pudding (Oct 3rd) that called for
Vinegar Cheese.
I had to look it up and thought others would be interested.
Basically it's cottage cheese.
Here's a recipe.
gramaj
Vinegar Cheese
1/2 gallon whole milk
1/4 cup white vinegar
Heat milk to 180 degrees(F) - to the point that it almost, but not quite,
comes to a boil. Pour in the vinegar and stir - It will become curds &
whey within seconds. Turn off the heat!
Pour into a muslin lined colander and let drain until firm and solid. It
will keep from 7 to 10 days depending on how well you store it in the
refrigerator.
Use in most recipes calling for ricotta or cottage cheese, or slice and
marinate the cheese in your favorite marinade or salad dressing. Then
store in the refrigerator for several days. Dredge the cheese slices in
bread crumbs or seasoned flour. Then sauté & serve with a salad.
The leftover Whey can be used in baking breads or cakes, in place of water
or milk. It is low in fat and high in protein & minerals.
Heloise's recipe for Apricot Jam for Maryann MN
gramaj
Apricot Jam
Dear Readers: Here is a FLASHBACK RECIPE from my mother, the original
Heloise, that we think was printed in the mid-'70s or earlier. It is a
delicious apricot jam made from dried fruit that is different, tastes good
and takes little effort. Here it is, in her voice:
"Buy some dried apricots. Put them in a big fruit jar. Pour boiling water
over them and let sit overnight. Remember, they will swell. Fill the jar
about half full of fruit.
"The next day put these apricots in the refrigerator. Let them sit one
more day. By then, they will have become swollen and juicy. Pour the water
off, put the apricots, as is, into your blender (or electric mixer) and
give them a whirl. At this time one may add a few spoons of sugar or a
sugar substitute. You will come out with the thickest, most exciting jam
you have ever tasted.
"If you like a wee bit of a sour taste, thin slice four or five slivers of
fresh lemon and put in the jar before pouring the boiling water over the
fruit.
"I have also tried this with other dried fruits such as pears and peaches.
This is wonderful when put on waffles or pancakes. -- Heloise"
Readers, I remember my mother making this many times! It was kinda fun to
do and yummy to eat. --
Heloise the daughter
For those who wanted to know what BRICK CHEESE is:
Here's a couple of sites that tell all.
gramaj
http://www.wisconsincheeseman.com
(type in Brick Cheese in the search box)
http://en.wikipedia.org/wiki/Brick_cheese
For Deb in Colorado - Pizza Shoppe Pink Salad Dressing
I found this info. Could this work?
gramaj
"this recipe sounds absolutely terrible. But you're right, it's great. I'm
not sure of the exact measurements, but the basics are...
mayonnaise
garlic powder
canned black olive juice (put the black olives on your pizza, recycle the
juice!)
red food coloring
That's it. No spectacular secrets, that's the whole shebang."
For Sandee in West TN who wanted graph paper. (Oct 1st Newsletter). I'm
assuming you want paper that's marked in small squares.
If you want to print your own, try one of these sites:
http://incompetech.com/graphpaper/
http://www.paperprintout.com/paper/graph-paper/index.php
http://www.digbydoodle.com/Graph_.doc
If you want to buy a ream, these have it.
Office Depot
Office Max
Staples
Most office supply stores.
I find it easiest just to print my own whenever I need a new one.
gramaj
Hi all: Joan in PA sent in what looks like a good recipe for apples
in biscuits. I'd like to try them. But, I don't know what mellow
yellow is. Some help please.
Phyllis in Phoenix
Can I freeze dry cake mixes. Cakes mixes were on sale and bought
10 boxes, and would like to freeze some of them for later use.
Thank you, Carol
Crockpot Potato Casserole
6 c. frozen hash browns, partially thawed
1/2 c. butter or margarine, melted
1/2 c. onion, chopped
1 tsp. salt
2 (10 1/4 oz.) cans cream of chicken soup
1 c. sour cream
1 c. potato chips or Corn Flakes, crushed
Combine all ingredients except sour cream. Pour into lightly greased crock
pot. Cover. Cook 5 to 7 hours. During last hour of cooking, stir in sour
cream. Sprinkle with crushed potato chips.
Lisa
This is for Gloria from Indiana from Beverly , Bay City, Michigan about
the RANCH STYLE BAKED BEANS, I have the recipe and here it is:
1 lb. hamburger
2--1 lb. can of kidney beans, drained
1- package of dry onion soup mix
1 c. ketchup
1 c. water
2 T. vinegar
2 T. brown sugar and
1 cut green pepper
Brown meat and stir in the rest of the ingredients. Pour into a 2 quart
casserole, bake uncovered at 350 F. for one hour. We like there better
then the regular baked beans and they go over real well for a get-together
or picnic. ENJOY!
In the October 5th newsletter the comments from the "Cooks" publication
said NOT to brine the prebrined Butterball type turkeys. I've been
brining these types of turkeys for several years and getting much juicier
results than when I didn't brine. I had previously read on one of the food
blogs where a chef from a San Francisco restaurant said that he does the
same thing and last year Jane Snow, a food writer for the Akron Beacon
Journal wrote how she was surprised at how juicy a turkey was that had
been cooked by a restaurant chef friend when he told her he had brined a
prebrined turkey. I brine the turkey overnight for about 12 hours. Last
year, I brined the prebrined turkey and my son-in-law's mother cooked a
prebrined turkey without the additional brining. My son-in-law said the
brined turkey was definitely the juiciest. Sometimes it pays to not go
strictly by the book. I use Alton Brown's method of cooking the turkey
where he cooks it at 500 degrees for thirty minutes (which browns the
skin) and then cooks the turkey at 350 degrees to an internal temperature
of 161 degrees (covering the breast with foil.) He recommends inserting a
temperature probe into the thickest part of the breast rather than in the
thigh area. It is also important to let the turkey rest for at least 15
minutes after removing it from the oven.
DPT
Love your site. It always has great ideas. I have a big bowl of
pinto beans cooked. They are thick. We are tired of eating beans and
cornbread. Does anyone have any ideas to use these leftovers up. We like
all kinds of foods. Thanks in advance.
Pat from NC
For pat from NC, you can fry the beans in a large skillet with oil and
mash the beans eith a potato masher and you will have refried beans that
the Spanish people like very much. Just add a little more oil as needed
and beans will fry up very easy; watch and stir beans to keep from
burning; use medium heat.
You can also chop onion, Serrano or jalapeño chili, and tomatoes and make
Frijoles a la charro. Cook this in a skillet or pot with some bean juice
and makes a good side of beans that is different. Hug the kitties for me
Jackie, Kiki, and Missy
Veggie Crockpot Casserole
lg.-sized potatoes, sliced
2 to 3 med. carrots, sliced
1 (#2) can peas, well drained
3 med. onions, sliced
1 1/2 lbs. ground beef, browned
2 stalks of celery, sliced
10 oz. can tomato soup
10 oz. can water
Place layers of the vegetables in the order given in crock pot. Season
each layer with salt and pepper. Put the lightly browned ground beef on
top of the celery. Mix the tomato soup with the water and pour over the
layers. Cover and set on low for 6 to 8 hours, stirring occasionally.
Serves 4
Tuna Casserole
1 (6 oz.) drained tuna (or chicken)
2 oz. grated cheese
1 egg
1 c. asparagus
2 ribs celery, chopped
Combine all ingredients. Bake in Pam sprayed skillet at 350 degrees until
dry.
Lisa
Flavored Mayonnaises
I havent tried all of these, but the ones I have tried are really good.
Tomato Basil Mayonnaise
1 cup mayo
1 tab italian style tomato paste
1/4 cup chopped fresh basil, or 3/4 teas dried basil
Stir all together
Lemon Mayonnaise
3/4 cup mayo
1 teas grated lemon peel
3 tab lemon juice
1/2 teas seafood seasoning
Whisk all together; chill
Green Onion Mayonnaise
1/2 cup mayo
2 tab sliced green onions
1 tab spicy brown mustard
Combine all and chill
Roasted Red Pepper Mayonnaise
1/2 cup mayonnaise, 1/4 cup finely chopped roasted red pepper, and 1
tablespoon chopped fresh parsley.
Lemon Mayonnaise
1/2 cup mayonnaise, 1-1/2 teaspoons fresh lemon juice, 1 teaspoon freshly
grated lemon peel, and pinch ground black pepper.
Ginger-Sesame Mayonnaise
1/2 cup mayonnaise, 2 small green onions, finely chopped, 1 tablespoon
chopped fresh cilantro, 1 teaspoon minced, peeled fresh ginger, and 1/4
teaspoon Asian sesame oil.
Chutney Mayonnaise
1/2 cup mayonnaise, 1/4 cup mango chutney, finely chopped, and 1
tablespoon chopped fresh cilantro.
Basil Mayonnaise
1/2 cup mayonnaise, 1/4 cup chopped fresh basil, and 1/8 teaspoon ground
black pepper.
Chipotle Mayonnaise
1/2 cup mayonnaise, 1 finely chopped chipotle chile in adobo, 1 teaspoon
adobo sauce, and 1/4 teaspoon ground cumin.
Pesto Mayonnaise
1/2 cup mayonnaise and 1 tablespoon plus 1 teaspoon pesto.
Horseradish Mayonnaise
1/2 cup mayonnaise, 1 tablespoon bottled white horseradish, and 1 teaspoon
fresh lemon juice.
Pickled Jalapeno Mayonnaise
1/2 cup mayonnaise, 1/4 cup chopped fresh cilantro, and 1 to 2 pickled
jalapenos, finely chopped.
Tona in Bama
Baked Mashed Potatoes
1 env. Lipton vegetable recipe soup mix
4 c. hot mashed potatoes
1 c. shredded Cheddar or Swiss cheese (4 oz.)
1/2 c. chopped green onions (optional)
1 egg, slightly beaten
1/8 tsp. pepper
Preheat oven to 375 degrees. In lightly greased 1 1/2 quart casserole,
thoroughly combine all ingredients except 1/4 cup cheese. Bake 40 minutes.
Top with remaining cheese and bake an additional 5 minutes or until cheese
is melted. Makes about 8 servings. (Do not use salt when preparing hot
mashed potatoes.)
Lisa
Peanut Candy
1 c. sugar
1 c. Karo syrup
1 c. peanut butter, creamy
1/2 box corn flakes
Bring sugar and Karo to a boil in a Dutch oven. Remove from heat. Stir in
peanut butter and corn flakes. Place by teaspoon on a greased cookie
sheet. Chill in refrigerator. Do not store them in the refrigerator.
Linda NM
Sweet Potato Soufflé
2 lg. sweet potatoes
3/4 stick margarine
1 1/4 c. sugar
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. milk
Cook potatoes until soft, mash and mix other ingredients. Bake in
preheated oven at 400 degrees for 25 minutes. Spread topping.
TOPPING
3/4 c. corn flakes, crushed fine
3/4 stick margarine
1/2 c. brown sugar
1/2 c. chopped pecans
Mix well and spread over potatoes. Return to oven for 10 minutes.
Linda NM
For Nadin in MO, this is the turkey brine I use every
Thanksgiving-
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.
And....for Marlene in Florida, who requested bake sale ideas: I like to
take cookie cutters and fill them with fudge. You can add colorful
sprinkles or nuts on top for added appeal or pipe Royal icing designs. You
can use either the plastic ones or metal. For bake sales, I usually use
plastic since they are cheaper, but for gifts I like to use the copper
cutters. You can fill them w/ almost anything...in the past we have used
pralines, almond bark candy (any flavor/combination you come up with--we
like peanuts, raisin, and white almond bark), rice crispie treats, etc.
You can buy a huge container of Wilton plastic cutters at almost any
WalMart, Michaels, or Hobby Lobby. Target carries them too around the
holidays.
Another big seller is alphabet cookies. I started out making these for
school parties and letting the kids decorate them, but for a bake sale,
frost them in advance. First you need to get some Styrofoam meat trays
(donated from a grocery store), a set of Wilton Alphabet cookie cutters,
and your favorite sugar cookie recipe. Make cookies and cut out w/ cutters
making a lot of the more common letters (a,e,i,o, r s t, n, l, etc). Frost
them. Then at the sale, sell the cookies for 25 cents a letter and let the
customers spell their names out on a tray, choose a "pretty" cookie (like
flowers, hearts, seasonal shapes etc), and wrap in plastic wrap. These are
so popular at our bake sale that we put them on a separate table w/ 2
sellers to help out. Everyone seems to love this idea. I hope these are
useful ideas for your sale. Let us know in the newsletter how you sale
goes.
Make it a GREAT day everyone.
Lisa (East Texas)
Just wanted to say thanks to all the readers who took the time to send
in their blue punch recipes. I am going to make small sample
batches of about five of them and have a taste test next weekend when all
of my family is coming in for a birthday party. I like to use them as
guinea pigs! But they are used to it by now. Hopefully the bride will like
the one I choose.
thanks agn,
Lisa (East Texas)
Someone had a recipe for Jambalaya and I failed to copy.
Could we get the date of the newsletter. Would appreciate.
Thanks, GW
Cornflake Cookies
1/2 tsp. salt
1 tsp. vanilla
4 egg whites
2 c. Corn Flakes
1 c. nuts, chopped
1 c. sugar
Add salt and vanilla to egg whites and beat stiff. Gradually beat in
sugar. Fold in Corn Flakes and chopped nuts. Drop by big spoonsful on
greased baking sheet. Bake in 350 degree oven 20 minutes or until brown.
Remove from pan at once.
Yields about 3 dozen.
Linda NM
Hi Nancy: To Andee in Los Angeles: So Sorry! I omitted a section of the
recipe that called for dates and crushed drained pineapple. That is what I
get for not proofreading! Here is the corrected recipe and I'm sure you
will like it.
Frozen Maple Date Salad
Beat until smooth:
8 oz. pkg. Cream Cheese
1 cup maple syrup
Add: 1 -20 oz. can of drained pineapple
1 cup chopped dates
fold in:
2 cups whipped topping
1 cup chopped nuts
Place in a serving bowl and freeze overnight. You may garnish with
pineapple rings and Maraschino Cherries if desired.
This salad was served at a local restaurant on their buffets, and they
very kindly shared the recipe with us. It is very good.
Laurine in NNY on the border
Hi Nancy. Theolinda, Kingman Indiana submitted what I thought was going
to be a recipe for a pumpkin roll. I can't seem to find a recipe
for that on the two web sites that were included in her submission. One of
the web sites isn't even up and running yet. Theolinda, could you please
submit the recipe for the pumpkin rolls?
Thanks. Andee In Los Angeles
Hi everyone. Was thinking about pumpkin as I read some of the recipes.
I have judged the pumpkin cooking/baking contest a couple of times at
Morton, IL Pumpkin Fest, (sponsored by Libby which cans pumpkin in their
town. ) This was several years ago. There was a great dip that I changed a
little and have used several times.
Pumpkin Dip
1 cup canned pumpkin
1 cup brown sugar
1 cup reduced fat peanut butter
Mix well and use as dip for apples or spread for crackers or graham
crackers.
People say this sounds awful, but it really tastes good.
Also, if you ever make pumpkin butter, serve it over a block of low fat
cream cheese with a sprinkle of pecans. Spread on crackers or graham
crackers. Yum!
Thanks Nancy for letting me share.
Eureka, IL.
Just wanted to say thanks to all the readers who took the time to send
in their blue punch recipes. I am going to make small sample
batches of about five of them and have a taste test next weekend when all
of my family is coming in for a birthday party. I like to use them as
guinea pigs! But they are used to it by now. Hopefully the bride will like
the one I choose.
thanks again,
Lisa (East Texas)
Someone had a recipe for Jambalaya and I failed to copy.
Could we get the date of the newsletter. Would appreciate.
Thanks, GW
Recent Recalls (Sept-Oct 2007)
QVC 'Cook's Essential' Four-Slice Toasters Recalled
Topps Beef Recall Goes Nationwide (Sept 29)
Topps Beef Recall Expanded
Nissan Recalling 372,250 Pathfinders and Infinity QX4s
(Sept 26)
Dole Recalls Bagged Salad Over E. Coli Fears (Sept 19)
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*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
