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Green peppers are very plentiful in my garden. Here are some recipes I
used last year. Linda NM
Fried Green Peppers
4-6 green peppers
2 eggs, beaten
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. dry bread crumbs
1/2 c. salad oil
Core, wash, and drain peppers. Cut into rings. Combine eggs, milk, and
salt in a bowl. Dip pepper rings into egg mixture then into crumbs. Allow
to stand for 10 minutes to dry. Heat oil in large heavy skillet; add
rings. Cook 2-3 minutes on each side or until lightly browned. Drain on
paper towels. Serves 6-8.
Green Pepper and Tomato Bake
3 green peppers, cut in half lengthwise
1/2 lb. Velvetta Cheese, Cubed
1 (12 oz.) can whole kernel corn, rained
1 c. chopped tomato
1 c. fresh bread crumbs
2 tbsp. butter, melted
Remove seeds from peppers. Parboil 5 minutes. Drain. Reserve 1/2 cup
process cheese spread. Combine remaining cheese spread, corn, and tomato.
Spoon mixture into peppers. Top with reserved cheese spread and sprinkle
with combined bread crumbs and melted butter. Bake at 350 degrees for
30-35 minutes or until crumbs are golden brown. 6 servings.
Fried Potatoes with Green Pepper
8 potatoes
1/3 c. green peppers
1/3 c. onions
2 tbsp. oil
2 tbsp. butter
Warm oil and butter on low. Slice potatoes into small cubes. Dice green
peppers and onions and add these to the oil and butter. Add salt and
pepper and paprika. Cook on medium-low.
Stuffed Green Pepper Salad
3 med. green peppers
1/2 lb. cream cheese
3 boiled eggs
Lettuce
1 med. dill pickle
1/3 c. mayonnaise
Slice peppers crosswise into 1/4 inch slices; add mixed all other
ingredients. Place on lettuce and chill.
6-8 servings.
Pineapple Green and Pepper Cheese Ball
2 (8 oz.) pkgs. cream cheese
1 sm. onion, grated
1 sm. green pepper, minced, not grated
1 sm. can crushed pineapple, drained thoroughly
1 tbsp. seasoned salt
Mix cream cheese until smooth. Add other ingredients and mix well. Pat
into ball with spoon. Cool in refrigerator until firm. Roll ball in pecan
bits. Makes one large ball or two small. Keep refrigerated.
Stuffed Green Pepper
1 sm. green pepper
3 level tbsp. cooked & drained rice
Salt & pepper to taste
1 tsp. chopped onion
1 tsp. chopped celery
1/3 c. tomato juice
Wash and cut stem end from green pepper and remove seeds and membrane.
Place in pan with 1/2 to 1 inch water in bottom. Mix cooked rice, chopped
onion, celery, salt, pepper and tomato juice together. Fill green pepper
with rice mixture. Bake in a moderate oven 350 to 375 degrees basting
frequently until onions are tender, about 30 minutes. Yield: 1 serving.
Stuffed Green Peppers
4 med. peppers
1 c. boiling water
1 1/2 tsp. salt
1 tbsp. oil
1/2 c. finely chopped onion
1/2 lb. ground beef
1 c. cooked rice
1/2 c. water
Vegetable beef soup (1 3/4 oz. env.)
2 (8 oz.) cans tomato sauce
Cut a thin slice from stem ends of peppers. Remove seeds and membranes.
Add peppers to 1 cup boiling, salted water. Boil 5 minutes, drain. Heat
oil in a heavy skillet. Add onions and beef; cook over medium heat,
stirring with a fork to break up meat, until browned. Stir in rice, 1/2
cup water and soup mix. Continue to cook, stirring constantly until water
is absorbed. Spoon mixture into peppers. Place peppers in saucepan; pour
tomato sauce over all. Cook, covered over low heat for 20 to 30 minutes,
basting occasionally.
Serves 4.
Stuffed Green Pepper Boats
4 lg. green pepper, halved lengthwise
2 1/4 c. cooked rice
3/4 lb. American cheese, cubed
1 can cream of tomato soup
Remove seeds from peppers; parboil for 5 minutes. Drain well, combine
rice, cheese and soup; stuff peppers with mixture. Place each pepper half
in aluminum foil cup. Place in baking pan. Bake in preheated 350 degree
oven for 30 minutes or until heated through. Yield: 6 to 8 servings.
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For Robbie Bowling Green, IN in 09/04/07 newsletter, re: ice cream
makers.
My ice cream makes is a Cuisinart that I purchased at Kohl's. I
recommend it highly. It is fast, quiet, and easy to clean. Also, I just
keep the container in a plastic bag in the freezer, so it is ready when I
am. I believe it is 1-1/2 qts. I don't have a real recipe; however, here's
the general idea. I use 1 egg (I always use fresh eggs so don't worry
about using raw eggs), 1 12oz can of evaporated milk, 1 cup of sugar (for
vanilla ice cream, more to taste if I am using fresh unsweetened fruit.
Always taste), 1 teaspoon to 1 tablespoon of pure vanilla extract (I use
the flavoring even if I'm making fruit-flavored ice cream. It seems to
enhance the fruit flavor.) I mix all these ingredients with my hand mixer
until the sugar is dissolved, then if I'm making fruit-flavored I add the
fruit, then add whole milk.
This is a technique I have adapted over the years. It started out making 1
gallon of ice cream (2 eggs, 2 cups sugar, 2 cans evaporated milk, 2 T.
Vanilla, fruit, and whole milk to fill the container.) Over the years it
has been halved to make 2 quarts of ice cream. I haven't quite figured out
how to make 1-1/2 quarts, so I just use what I need, refrigerate the
remainder, and freeze it later.
This works for me, and I can have great homemade ice cream in about 1
hour, mixing and freezing included.
IDonna in NW GA
For Nicol in MS. I have tried several recipes for gyro sauce and this
is the easiest and the best tasting, especially if you make it the day
before
Gyro Sauce
1/2 c grated cucumber very well drained
1 c plain yogurt
1/2 t garlic powder
Combine and you're good to go.
Has anyone tried the gryo meat that they sell at Gordon Foods?
Suzanne from the Motor City
Salsa Express
For Jean in NC
I have found that people love Rice Krispie in any form. I especially like
the ones with chocolate peanut butter frosting. Another idea is the 2
ingredient fudge as it is so easy and tasty.
Cookies made large intrigue people especially if decorated with mini m and
ms or sprinkles. Small loaves of different kinds of quick bread are also
good.
Barb in N CA foothills
Thanks so much to Lisa in East Texas for the crock pot bread recipes.
When I get to the grocery store, I'll buy the ingredients for both and try
them; I'll be sure to let you know how they turned out.
Judy (Tonopah NV)
Hi All,
I read TeaHag's grooming tip for using the microfiber cloth
and I was reminded of another use for these great cloths. I have a dog
that is short-haired and sheds a lot. Every time I bring her into the
house, I rub over her with a dry (if it is hot, I wet the cloth)
microfiber cloth and it grabs her loose hair and dirt. Keeps my house a
lot cleaner. Bet it would work on cats too.
My cat is an outside only cat who stays close to home. She has the front
porch and my dog Kelly has the back deck and fenced area and it is best
that never the two should meet! The cat follows me around the place like a
dog and the dog runs away and generally does what she wants so she is
always on a leash when I take her out of her fenced area. Go figure!
Carolyn in Los Banos, CA
Mexican Meat Loaf
2 pounds hamburger meat
1 cup corn chips, crushed
1/3 cup taco sauce
2 tablespoons taco seasoning mix
1 egg, beaten
1/2 cup grated cheese
Mix together and place in crockpot on low 8 to 10 hours or high 3 * to 5
hours. I have cooked this in the oven also.
Tona in Bama
Strawberry Cake with Strawberry Cream Cheese Frosting
Cake:
1 pkg plain white cake mix
1 pkg strawberry jello (regular size)
1 cup mashed strawberries with juice
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
Frosting:
1 pkg (8oz) cream cheese
1 stick of butter
3 1/2 cups confectioner's sugar
3/4 cup mashed strawberries (drained)
Preheat oven to 350 degrees. Lightly grease three 9 inch round pans. Set
pans aside. Place cake mix, strawberry gelatin, mashed strawberries, oil,
milk, and eggs in large mixing bowl and beat on low speed for 1 minute.
Strawberries should be well-blended. Divide batter among pans and place in
oven. Bake cakes until lightly brown (about 28-30 minutes). Remove from
oven and allow to cool for 40 minutes.
Prepare frosting:
Combine cream cheese, and butter and mix on low speed for a minute. Add
sugar and strawberries. Blend frosting on low until sugar is incorporated.
To assemble: place one cake layer on plate and spread top with frosting,
add another cake layer and frost the top, add last cake layer and frost
the top. Use remaining frosting for the sides of the cake.
Can place fresh strawberries on top of frosting for decoration.
I have made this in a 9x13 pan and it turned out great, also.
Tona in Bama
Hi, This is for Jean in NC. Our church used to have frequent bake sales
and I had people waiting for this pie that I made. It is a recipe from
Philadelphia Cream Cheese and is simple to make.
White Chocolate Cheese Pie
1 Keeble Ready to use Chocolate pie crust
2 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 (6-oz.) pkg. Baker's white chocolate, melt in microwave, 2 minutes on
high, stir every 30 seconds
Garnish: Drizzle with melted choc chips
Mix first 3 ingredients on medium speed. Add egg until blended. Blend in
the melted white chocolate. Pour into pie crust and bake at 350° for 40
minutes. Refrigerate.
Hope this helps. Jane from NC
Hi to All; I am wondering about the Boston Brown Bread in the
Corckpot. Do you put the cans in with no water in the bottom of the
crockpot or a little water..? I don't want my crock to crack....LOL. I
used to get that bread in the can at the store and loved it. Would like to
try to make it. This was in the Sept 4.
letter. Thanks
Mert in WI.
I have a question for Marion in Atlanta about her recipe for Peaches
and Cream Cobbler in the newsletter on 9/4/07.
The recipe calls for a #10 size can of peaches - that's 3 quarts of
peaches! Please verify that amount please. The recipe sounds delicious,
but I wasn't sure about that size can. For anyone needing info. about can
sizes, you can go to this link:
http://homecooking.about.com/library/
Becky in Magnolia, Arkansas
For Marie L regarding moist pork loin. My pork roasts never come out
dry. I marinade my pork roast overnight. I will share with you the
marinade, but I don't have exacts as I have it all in my head and you
really don't need to be exact; at least I never have. This marinade is for
a 2 - 4 pound roasts. For larger roasts increase ingredient amounts.
Dawn's Pork Roast marinade
1 -2 cups of port wine or red wine.
good size pinch of salt & pepper
3-6 cloves of garlic, crushed
2 -3 lemons, just the juice
1/2 - 3/4 tablespoon of nutmeg
2 - 3 bay leaves
2 sliced lemons (for garnish)
Trim the excess fat off the meat, if necessary. Combine the above
ingredients without sliced lemons and marinade the pork loin overnight.
I cook the roast in the marinade, at 350 degrees until done (cooking time
all depends on size of roast). I let the meat rest about 10 minutes before
slicing. You can use the cooked marinade sauce to drizzle over sliced
pork, then garnish with the sliced lemons. My husband loves to eat apple
sauce with his roast pork. I just like the sauce. You can boil down the
remaining juices to make a wonderful yummy reduction. (just take out the
bay leaves before serving, and add a pinch more salt, pepper, and squeeze
of lemon).
Hope that helps. Dawn - Cape Cod, MA
You always come through for me.... can you help me one more time??
I need recipes that would be considered Ohio recipes. Historical, or
recent, but right now I can only think of Buckeye candy, Cincinnati Chili
- which are great but I would like some more. Any suggestions?
Buckeye Annie
Comment
I grew up in Ohio. The area I lived in had a lot of Shaker influence. I
would think many of the recipes like the following would fall into the
category of Ohio recipes. Other recipes would be Copycat/Clone recipes for
Lee's Famous Chicken. (He started in Lima, Ohio. Wendy's Hamburgers was
first opened in Columbus. Something to do with Wendy's would work well
too.
Shaker Stewed Tomatoes
Shaker Brown Sugar Pie
Shaker Lemon Pie
More Shaker
Recipes
Shakers
Other's I would look for would be from Bed and Breakfast Inns in Ohio
Example Maplevale Farm Bed and Breakfast (near Oxford, Ohio.)
Strawberry
Bread
Another suggestion would be visit relative, friend or someone in a nursing
home that has made Ohio their home all their lives. Ask them what recipes
are their favorite and ask what recipes their parents and grandparent
made.
Others
Dayton
Heart Hospital Recipes
Recipes from Ballreich
Brothers Potato Chips (Tiffin, Ohio)
Ohio
Taffy Recipe
Ohio
Department of Natural Resources
Hello Nancy
I was reading your newsletter this morning with all the
cherry-chocolate cake mixes recipe and was surprised this one was not
there.
One chocolate cake mix
One cherry pie filling
5 cups little marshmallows
Using a 9x13 pan and greasing it well pour the marshmallows into the
bottom of it. Next make the cake as the box says. Next open the pie
filling as with a spoon swirl it through the cake. Bake at 350 for one
hour. Cool the simply frost with an 8oz, carton of Cool Whip topping and
leave in the refrigerator.
Serves 12-16 Very Yummy very very easy,
Colleen in Cornwall Ontario
Good morning,
This is regarding the lemon pie Dee in W. LaFayette made. I would say she
shouldn't have put the milk in the mix, the way she described it, she was
probably just supposed to put the mix in. I did not see the original
recipe, but several of the pie recipes are like that.
To Nicol in MS (Sept. 4, 2007 newsletter)
It is kind of odd seeing someone ask about Taziki Sauce. My Nephew
made this while I was visiting in Alaska. I’m going to try and remember
the ingredients for you. He doubled the recipe due to the amount of people
staying in their home. This recipe came out of a Greek Cookbook.
He used 2 large cucumbers (shredded with skins on)
10 cloves chopped garlic (the more garlic the better)
½ c. chopped onion
One large container plain yogurt
6 TBS. olive oil that has to be slowly poured while stirring
Salt and pepper to taste
We ate this on top of fresh French bread.
I hope this is what you are looking for. And I hope I remembered all the
ingredients for you. I do believe the name of it is Saziki. In the
cookbook it said: Cucumber Garlic Salad.
Angie in Ohio
Nancy thank you for all your hard work and time that it takes to put
the newsletter together. We all appreciate all the time that it takes.
I have a request from our readers. One of our daughters make dinner
haystacks for a meal. She has not taken the time to give me the recipe
and I hope that the people in this group will send in a recipe or 2 for
them. I would like to try them for dinner for the 2 of us. I could make a
recipe for 4 and could freeze some of it for a meal that I can make when
my husband is gone or during my recovery time for the knee. I will need to
get some meals done and frozen so that my husband can just remove from the
freezer and heat up. Thank you in advance for the recipes.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
Sugar-Free Ice Cream
I am diabetic, and I can only eat sugar free ice cream. I have a 1 1/2 qt.
Cuisinart ice cream freezer. Does anyone have any TNT sugar free ice cream
recipes to share? I do not eat raw eggs if I am aware they are in a recipe
so would prefer recipes without them.
Thanks in advance.
Karen in Kentucky
Would anyone care to share their favorite biscotti recipes? I would
like to send some to my son in college and was told these ship very well.
Anne in NJ
I am having major problems with my sinuses this summer and am not able
to taste. If any of you have a tried and true get well soup recipe you
would like to pass around I would love one. Chicken Noodle in the can is
just not doing much for me. Thanks! Dawn in NE
Our state fair just ended and I am sure that several of the people that
love this site enter in their fairs. If you entered and won a ribbon could
you pass on your recipe. I won a first last year for a cake that I make
all the time and if you didn't know it was made with a cake mix you would
swear it was "homemade". You take any cake mix in a box you prefer - then
you take a can of Caramel Pecan Frosting (the kind you use for German
Chocolate Cakes). You make the cake mix according to directions on the
box. Add the canned frosting to the cake mix. Blend it well. Put cake
batter into a greased BUNDT pan (do not use any other kind please!) and
bake at 350 for 1 hour. Take out of your Bundt pan immediately after
invert it onto a plate. The cake is so moist and you can not taste the
coconut in the frosting. My favorite is the chocolate, but I have had
Banana, Carrot, Spice, White, Yellow and just about every other mix they
make. I've only had it stick once before in the bundt pan and that was
because I left it into the Bundt pan too long.
Thanks! Dawn in NE
For Lois:
Chocolate-Cherry Cake
1 (18.25 oz) devil's food cake mix
3 eggs
1 can (21 oz) cherry pie filling
1 pkg. (6 oz) semisweet chocolate chips
3/4 cup chopped nuts
1/2 cup sugar
Stir together cake mix, eggs and cherry pie filling (batter will be
thick). Pour batter into a greased 9" x 13" baking pan. Combine chocolate
chips, nuts and sugar. Sprinkle evenly over batter. Bake in a preheated,
350 degree, oven 35-45 minutes or until tested done.
This cake is excellent slightly warm.
The cherries are juicy and the chocolate chips are gooey.
Enjoy!
Easy Fruit Salad
1 can (16 oz) fruit cocktail
1 can (20 oz) pineapple cubes and juice
2 bananas, sliced
1 pkg. (four serving size) instant lemon pudding
Combine undrained fruits and dry pudding. Chill before serving. The
combination of the fruit juices and the pudding mix makes a lemon sauce
for the fruit.
grannym IL
From Siggy & Ditto’s uncle Joe.
We bought a new Electric stove today at Sears on sale. It has a
Convection/Conventional oven. Any recipes or tips using a convection
oven to bake would be appreciated. Now the only thing is to wait until the
20th of Sept until it is installed.
We checked out behind our current Gas stove and saw a blank plate.
Checking it out we found the electrical wiring to install a Stove
receptacle and a new breaker for it on the electrical panel. Carol does
not like gas so the new electric stove will be her BIGGGGG birthday
present.
So any cooking tips or recipes would be appreciated.
Comment
Siggy and I want to thank their Uncle Joe for helping to drive us
home to Texas. I love all dogs and really enjoyed visiting with Ginger
(the dog) but Siggy still says all dogs are evil. I learned how to
get out the front door of the apartment to play with the cotton tail
rabbits but my master ruined all my fun by putting a chair in front of the
door so I couldn't pull down and handle and go out when I wanted to. Both
Siggy and I enjoy being back home and want to thank Uncle Joe for helping
us get here even though he was allergic to us.
Siggy now spends his days listening for small aircraft flying over.
He got use to most of them landing when we were in Arizona since we were
on an airstrip. Now he watches and watches out the front window
hoping one will land like they did in Arizona. Siggy is disappointed
that the airplanes are not landing because he enjoyed the extra attention
of someone coming up to the window and talking to him.
Ditto
(the cute furry little one that is an assistant to Nancy)
Re: Toma's recipe for Cabbage Noodles. When I married my husband
and his three daughter's, he taught me to make this dish. I thought he was
crazy, but it truly is good. I would vary it at times by stir frying the
cabbage with diced bacon and onions, sometimes I would add diced ham to it
and other times sausage. I would put a cover on the dish after adding the
noodles and turn it on low and let the flavors meld for about five
minutes. Delicious. It is such an easy, quick , nutritional supper dish
and I was glad to fix it on days when I came home from work and was to
tired to cook. My husband claimed to be a gour met cook. I will say this
was better than his macaroni with butter and ketchup. He learned to cook
for his little girls after his first wife died and the macaroni dish was
his signature dish for the girls. They still eat it and think it is
wonderful. Really, it is the memories of Dad that are wonderful. Thanks
for the memories.
Shirley in Missouri
I agree with TeaHag in Upstate NY about using the microfiber cloths
to bath with and they are also wonderful to use to clean your face and
neck. I've been using them for sometime now, ever since I bought a couple
of packs that were just a little larger than a traditional washcloth. They
really are soft and gentle on the skin. Also I was told many years ago to
never add fabric softener to towels, as they wouldn't dry you off as well,
and so I haven't used it in years.
Evelyn in Tennessee
Is the #10 can the correct size? That seems like a lot of
fruit(6 to 7 pounds)
Michaela
Hi!
I'm back in college and have a very busy semester as its my
Pre-Professional before I do my Student Teaching so I've been skimming the
newsletters.
I saw all the Chocolate Cherry Cake recipes but didn't see my family's
favorite which is made in the microwave;
Cherry Chocolate Ring
1 C canned cherry pie filling
1 pkg (9 oz) devil's food cake mix
Spread cherry pie filling on bottom of microwave ring cake pan. Mix
devil's food cake mix according to package directions. Pour cake better
over pie filling. Microwave on HIGH for 8 to 9 minutes; turning ¼ turn
every three minutes until done. Invert immediately. Serve hot or cold.
Here's another I sent this one in last year but here it is again:
Cherry Mallow Cake
This cake is a snap to make because you use a mix. As the marshmallows
melt, they rise to the top and make a glaze.
4 C miniature marshmallows (about ¾ of a 10 ½ oz pkg)
1 pkg (18 ¼ oz) yellow cake mix or chocolate cake mix
1 can (21 oz) cherry pie filling
Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with vegetable
cooking spray. Lay the marshmallows evenly over the bottom of the pan.
Prepare the cake mix according to the package directions. Pour the batter
over the marshmallows. Spoon the cherry pie filling evenly over the cake
batter. Bake for 45 to 50 minutes. The top of the cake will be bubbly and
the marshmallows will be sticky and will have risen to the top of the cake
as a glaze. Remove pan from oven and cool on wire racks. After the cake is
cool, cut into squares.
Note: This is also delicious made with a chocolate cake mix.
And in reply to Bette ~Indiana request for Monkey Bread here's a really
yummy one:
Blueberry Monkey Bread
2/3 C sugar
1 T cinnamon
4 (10 oz) refrigerated buttermilk biscuit dough
1 ¼ C frozen or fresh blueberries
2/3 C sugar
10 T margarine
1 tsp vanilla
1 C blueberries
Preheat oven to 350 degrees. Thoroughly grease a 10x4 inch tube pan. Mix
sugar and cinnamon. Cut biscuits in quarters, then roll each piece in
sugar-cinnamon mixture. Arrange about ¼ of the biscuit pieces and
blueberries in an even layer in pan. Place blueberries between biscuit
pieces, creating a mosaic effect. Repeat three times with remaining
biscuits and blueberries, covering blueberries of one layer with biscuits
in next layer to avoid a column of blueberries. In saucepan combine sugar,
margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring
to a boil, and then reduce heat. Cook, stirring frequently until sugar is
dissolved and margarine is melted. Pour over biscuits in pan. Bake for 65
minutes or until done. Lift or turn out onto a cake plate.
Just my contribution to a terrific newsletter!
Brenda in Western PA
Nancy, everyone has been talking about the chocolate cake with cherry
pie filling. Here is a quick and easy treat for my family. I have used
these for school treats, for shooting range parties, and for treat day at
the office.
Mix up your favorite chocolate cake mix (I prefer the Dark Fudge flavor),
as indicated on the package. Then, prepare your cupcake pans with papers,
or your mini-cupcake papers.
Spoon prepared cake mix into your cupcake papers, to about half-full.
Then, place a teaspoon or two of cherry pie filling into the center of the
cake batter. If I am using the regular sized cupcakes, I use a couple
teaspoons, making sure I get two or three cherries per cupcake. For the
mini-cupcakes, they will get at least one or two cherries. Bake as
directed. The batter will come up around the cherries, and it will be like
a special surprise in the center. To finish these off, I just dust lightly
with powdered sugar.
For some variety, instead of using the cherry pie filling, I take a
teaspoon or two of crunchy peanut butter, and drop into the center of the
cake batter in each cupcake; you can adjust the amount of peanut butter
depending on the size of cupcake. Bake according to directions, and again,
the batter will come up and surround the dollop of peanut butter. When
they are baked, it is like getting a Reese's Peanut Butter Cup!
These have always been a big hit no matter where I have taken them.
Sandy H in Blue Springs, MO
To Robbie in Bowling Green
I have one of the Cuisinart's that is sold at the Sam's Wholesale Club for
under $50. It works well, but as with any of these small ice cream
makers, they will never make the ice cream hard. When it reaches the
soft-serve form, that is when I add my extras such as strawberries,
peaches, or nuts, or whatever, and then let it "churn" a few minutes
longer. Then, I put it into smaller freezer containers and pop them into
the freezer. When I am ready to serve, I just remove from the freezer
about fifteen minutes before serving, or toss in the microwave for about a
minute. My Cuisinart makes 2 quarts.
I have to say one thing though, I do not think you can ever beat the
quality of old-fashioned, hand-crank ice cream. One of the traditions my
family has for the Fourth of July, is making homemade ice cream. Every one
of my five brothers and sisters and their spouse has a White Mountain or
Arctic Freeze ice cream maker. Now, all of the grown children, and even a
lot of the little kids have their own. These freezers range in size from 1
quart White Mountains, to 8-quart White Mountains, or their second line. A
few of us have now splurged on the White Mountain electrics. This year, we
had 52 people for the 4th of July, and we made a total of 28 gallons of
ice cream. Flavors ranged from the standards like strawberry, chocolate,
and vanilla, to the more off-beat flavors like, Oreo, Orange Crush
Sherbet, butter pecan, black walnut, raspberry chocolates, peach cobbler
ice cream, wild blackberry, pina colada, and even root beer ice cream
(which is fantastic!). The ice cream freezers have become such a
tradition, that whenever anyone in our family gets married, that is the
standard (and expected) wedding gift.
Sandy H in Blue Springs, MO
Hi Nancy and everyone!
I just got a new computer and am still trying to figure out everything
works with it. I also had company so I am a little behind on the news
letters. In the August 29 news letter Sandra in Oregon requested a recipe
using peanuts and barbecue sauce. Here is the recipe that I have used. My
Dad loves these!
BBQ'D Peanuts
3 c. Dry roasted peanuts
1/3 c. BBQ sauce
1/2 tsp. Onion salt
Combine all ingredients in large bowl and mix well. Spread evenly on
lightly greased baking sheet. Bake 20 minutes at 300°, stirring after 10
minutes. Cool then store in airtight container.
Here is a recipe using walnuts that you might try also. My Mom loves
these!
CANDIED ORANGE WALNUTS
1/2 c. Freshly squeezed orange juice
1 tsp. Orange extract
2 c. Sugar
4 c. Walnut halves
Bring orange juice and sugar to rolling boil. Boil 1 minute and remove
from heat. Add extract and walnuts. Stir until liquid is gone. Spread on
wax paper to dry.
Hope you enjoy these.
Terese in South Dakota
Nicol from Ms ask for this in the Sept 4th Newsletter
Tzatziki Sauce
4 oz. Fresh plain (natural) yogurt
1/4 Cucumber seeded and grated
1 teaspoon minced garlic
Salt and pepper (if you want)
2 pinches dry dill (optional)
Mix all ingredients together and place in fridge until needed.
If the yogurt has got too much liquid in it, let it flow through a clean,
thick net
Caroline MO
How do we go about freezing spaghetti squash ? Cook until tender
and then
put in containers and freeze ?
Tim and Kathy in Ohio
Hi All, Hope you had a nice holiday. I was reading an old cookbook that
was my mom's and there were two recipes that appeared to be for
upside-down cakes. They said to put the mixture in a spider and bake.
Please help - what is a spider??
Carolyn in Los Banos, CA
Tona in Bama, quick question:
Do you use olive oil to grease each side of focaccia bread in your pananis,
or will they be ok with no oil? I sent in requests for help on paninis
some time back and I received no answers. My first attempts have not been
good.
I found they were either too greasy or I overfilled them and couldn’t turn
them over. I have a stovetop panini press and it doesn’t heat on the top
side. Some people use a skillet and a brick and of course, they don’t heat
topside either. So I need a good simple panani sandwich recipe. Maybe you
don’t turn them over, just serve plain side down?!!
I have to thank you for many wonderful, down-home recipes. I’ve reached
the point I don’t need to read your recipes carefully to save them. I just
copy all of them!
Bunnie in Parker, CO
I am a 64 and have been getting your newsletter for a few weeks. I have
tried several recipes and very much like the personal comments.
Bill in Eastern NC
This recipe for Monkey Bread is in answer to a request that was in the
Sept. 4, 2007 newsletter for Bette in Indiana.
I love making this recipe with my granddaughter Emily Love, she loves to
pull the pieces apart after it cooks & she also enjoys the fact that she
is making “Monkey Bread” with grandma.
Monkey Bread
2 loaves frozen white dough
1 pkg. vanilla pudding(not instant)
1 stick butter melted
1 cup brown sugar
2 teaspoons cinnamon
1/2 cup raisins
Thaw loaves. Cut in half & then each piece in half again. Make 4 long
strips with rolling pin. Then cut each strip into cubes. Butter a tube or
bundt pan. Put half the cubes into pan.
Put 1/2 vanilla pudding on top, with 1/2 of the cinnamon & raisins. Then
layer again. Pour melted butter on top, then brown sugar. Bake for 350
degrees for 30-40 minutes.
Meg in New Jersey
For the member looking for Sesame Chicken. I have two recipes that are
excellent.
Tangy Sesame Chicken
(Be Careful As Oil Splatters)
4 oz. Chinese noodles cooked (I use angel hair pasta)(Optional)
¼ cup cornstarch
2 tablespoons flour
1 teaspoon sugar
¼ teaspoon baking soda
¼ cup water
¼ teaspoon sesame oil
½ lb boneless skinless chicken breasts, cut into 2x1/2-inch strips
Oil for frying
1 green bell pepper, cut into strips
1 teaspoon sesame seed
1 cup sweet and sour sauce
1 tablespoon sugar
2 tablespoons rice vinegar
½ teaspoon sesame oil
Cook noodles as directed on package. Drain, cover to keep warm. (I
actually do this as one of the last steps.)
In medium bowl, combine cornstarch, flour, 1 teaspoon sugar and baking
soda. Stir in water and ¼ teaspoon sesame oil. Add chicken; mix well to
combine. set aside. (if coating too thick, add additional water 1 teaspoon
at a time to thin.)
In deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375.
Shaking off excess batter, fry chicken strips a few at a time for 3 to 5
minutes or until light golden brown and no longer pink in the center.
Drain on paper towels. (Reserve 1 tablespoon oil from deep frying.)
Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add bell
pepper and sesame seed; cook and stir 2 to 3 minutes or until pepper is
crisp-tender and seed is golden brown.
Add sweet and sour sauce, 1 tablespoon sugar, vinegar and ½ teaspoon
sesame oil; mix well. Add chicken strips; cook 1 to 2 minutes, stirring
constantly, or until thoroughly heated. Serve over noodles. 3 servings.
Sesame Chicken
Serves 6
Sauce:
1 jar Plum Sauce
2 tablespoons Soy Sauce
2 tablespoons Splenda
2 teaspoons Sesame Oil
1 tablespoon or more of Fresh Ginger Root
Mix all together. Set aside.
Batter:
Beat together 2 Eggs & 1 tablespoon Peanut Oil. Mix 2 tablespoons well
rounded Cornstarch with enough water to make a very thick paste then add
mixture to eggs.
1 Whole Boneless Skinless Chicken Breast
Cut into bite size pieces. Put chicken in batter to coat thoroughly, then
put in a strainer to drain off excess. Heat 3 tablespoons Peanut Oil on
high till almost smoking. Add CHICKEN and stir fry until almost done. Add
2 Tablespoons of sauce per serving and continue cooking till sauce sticks
to chicken. Save and refrigerate any leftover sauce to be used later.
Kay
Orange Chocolate Fudge
1 lb confectioners sugar
1/2 cup unsweetened cocoa
1/2 cup butter
1/4 cup milk
1 teaspoon pure orange extract
1 teaspoon pure vanilla extract
1 cup chopped nuts (optional)
Line an 8x8 pan with foil - extend over sides. Butter foil. Mix sugar and
cocoa then set aside. In saucepan, heat butter and milk until butter
melts. Remove from heat. Stir in extracts, sugar mixture, and nuts. Pour
into pan and chill for 1 hour. Use foil to lift out of pan - cut into
squares.
Tona in Bama
Apple Caramel Dessert (Crock Pot)
5 apples
1 C. apple juice
14 oz. caramel candies
2 t. vanilla
1 t. cinnamon
2/3 C. peanut butter
Peel, core and cut each apple into 16 wedges. Set aside. Combine apple
juice, caramels, vanilla and cinnamon in the crockpot. Add the apples. Add
the peanut butter by teaspoons to the apples. Stir. Cook and cover for 5
hours on Low. Stir to mix thoroughly and cook 1 more hour. Serve over cake
with vanilla ice cream.
Tona in Bama
Hi Nancy – I hope you are having a great day. This is for Jean in NC
who wanted ideas for a bake sale. I have contributed to many
bake sales and found that Popcorn balls and puffed wheat cake (wrapped
individually) sell really well and go quickly. Also if you bake a cake
In a disposable square metal container – you can sell the whole thing
without removing it from the container. Just a few things that
I have found to work. Also, how about cake mix in a jar recipes.
Jan from Can(ada)
Nancy & Pat in SC: Thank you both for your suggestions on getting the
newsletter to automatically appear in my daily E-mail. However, without
doing anything the newsletters have once again appeared to be coming to me
on a daily basis. I have no clue as to what caused the two day
interruption, but looks like the problem has been resolved. Again, thanks
for trying to come to the assistance of another devoted newsletter fan.
Mr. Myron Drinkwater - Lake Forest, CA
This is for Lesleigh of PA from the
8/29/07 newsletter
regarding cleaning inside car windows. My DH always mixes up a
solution of water and white vinegar and that's what we use on our cars
windows.
Diana of KCK
I have used several different kind of ice cream makers, but
Hamilton Beach is my favorite. It makes a firmer ice cream The one that I
have now makes more of a soft ice cream. What I did was look under ice
cream machines on my computer. Looked at the various types and styles and
price. The Hamilton Beach is a little more expensive, but I couldn't find
one this time, so I went with a cheaper brand. (big mistake) The only
thing is to be sure and keep in the back side of your freezer where it is
colder. My husband makes the ice cream, he puts one egg, 1 1/2 C. sugar,
and favorite flavor: peaches, chocolate, strawberry etc. and whole milk.
He puts his ingredients in the blender to mix and adds milk if needs more.
He sometimes uses condensed milk, or Whipping cream, but normally just
uses egg, sugar and milk and what fruit we have. They have good recipes
that come with the machine, but most require cooking and my husband does
it the easy way the way he was taught when he worked in a ice cream shop.
I think any of the recipes that have been send in would work just as well.
It is so nice to be able to make up ice cream in twenty to forty minutes
and not have to crank or use ice. Of course nothing beats the old fashion
crank ice cream.
Betty T. Ga.
Dear Nancy, furry friends, and all Nancylanders.
I am wanting to make the Chocolate Cherry cake but I want to use a pan
that has 6 molds for individual mini bundt cakes.
I only have 1 pan so my questions are, how full do I fill the mold? Will
the cake mix I have left keep okay until the first batch is finished
baking? Should I keep the batter in the refrigerator or on the counter.
Also, how do I adjust the baking time?
Nancy, thank you for all you do for us.
dd in ks
This is for Roz, Dottie, Suzanne, Connie and Vertreecy. Thanks so much
for your responses concerning the cleaning of inside car windows. My
cousin thanks you too. Lesleigh in PA
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid adverstisement.
