**The
Better Baker™ Gourmet Bowl Maker
comes in both 3 inch and 5 inch edible bowl baking sizes.
The Better Baker™ Gourmet Bowl Maker has a non-stick cooking surface
making for easy clean up and ensuring your edible bowls are perfect for
every occasion.
**I
made these last night, and this recipe is very good. It is a little
different than my usual recipe.
Sloppy Joes
1 lb. ground beef
2 stalks celery, chopped
1 small onion, chopped
1 (8 oz) can tomato sauce
¼ cup Ketchup ( I always use Brooks Tangy Catsup)
¼ cup barbecue sauce ( your favorite )
1 Tbsp firmly packed brown sugar
1 tsp Watkins dry mustard
salt
dash of Watkins Pepper
1 Tbsp Worcestershire sauce
1 Tbsp vinegar
Brown the ground beef, celery and onion, and drain the fat. Stir in
remaining ingredients, simmer covered 15-20 minutes, stirring
occasionally. If mixture seems too loose, leave cover off and let moisture
evaporate.
Cook until it's the consistency you like for serving on toasted buns. ( I
made homemade buns.)
Last weekend I bought a Presto Salad Shooter at a local thrift shop for
$2.00. I found the manual on line and printed it. I found a great website
at www.saladshooter.com There
you will find great tips and recipes. At
www.GoPresto.com there are recipes for other small appliances.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070
Recent Newsletters
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September Newsletter Recipe Archive
(Alphabetical)
More recipes will be added each day.
Search
HI JM, Tilapia can be cooked it anyway you want. I have baked it
and fried it. It depends on what you like!
Lynette in NY
Good morning Nancy, Lynn in PA thought Mock Pork Chops are
called city chicken or mock chicken legs. Nope! Two different dishes. I
make city chicken quite often, using pork tenderloin. The true version is
a mixture of beef, pork and veal and formed on skewers to resemble a
chicken leg. Hence the name! A co-worker here in Alamogordo is also from
Ohio and she has made city chicken the way it is supposed to be made. I
will ask her for any tips on forming and keeping the meat on the skewers
and pass the info along.
A friend here has an golden delicious apple tree and has been
bringing in tons of apples to share with everyone. My hubby looked at me
and asked, “You are going to make an apple pie, aren’t you?” Hahaha I
guess that is what I will be baking this week.
Keep up the good work Nancy! Take care!
Chris in NM
PS Are your kitties taking you out for dinner for your birthday next week?
Comment
I am trying to forget my birthday this year. I have been telling every one
that I will be 756 this year. I don't mention 756 months old.
I am going to Dyer's Barbecue for my birthday. My computer buddies are
going to meet me there. Although my birthday is on Wednesday I couldn't
get together with them until Thursday. I love barbecue.
Nancy
In the 9-14-07 newsletter, Lesleigh in PA asked how to keep burgers
moist for their cookout. Take a disposable pan, add water, beef bouillon,
garlic, onions, green peppers---to your taste. Place the pan on the top
rack of the grill. As the burgers get cooked, place in the pan to simmer.
You'll get MANY compliments from this! Deb in Lostant, IL
Hi Everyone!
We are in full harvest swing here in Illinois. We have a local sandwich
called a "horseshoe". Toasted bread topped with a hamburger, smothered in
cheese sauce and topped with cooked french fries. Very rich, but great
once in a while! Would anyone have a spicy recipe for cheese sauce? Thanks
so much!
Another Nancy
Nancy I was wanting some TNT soup recipes, to use for a church soup and
salad supper. Maybe something other than the usual chili and vegetable
soups. I will be using a crock pot. The potluck will be in October. I have
gotten so many wonderful recipes from our members, I know they will have
some good Fall recipes. Thanks Orlena in Illinois
Cantaloupe is a form of Muskmelon it has the mesh-like skin and
muskmelon is probably the most commonly grown melon (shorter growing
season I guess). Here in Mi they grow muskmelon in Howell and everyone who
goes to the farmers market just calls them Howell melons, they have such a
sweet taste. Must be the soil like Valdalia onions?
Suzanne from the Motor City.
Thank you, thank you, thank you for adding back the
search feature.
Sue
Almond Flavored Raisin Bread
3-1/4 cups all purpose flour
1 Tbsp baking powder
1 cup sugar
1 cup seedless dark raisins, chopped fine
1 cup golden raisins
1/2 tsp salt
1 large egg
1-1/2 cup milk
1 tsp almond extract
Preheat oven to 325º. Lightly grease and flour 9x5 loaf pan. Blend flour,
baking powder, sugar, dark raisins, golden raisins and salt. In a separate
bowl beat egg until foamy. Beat in milk and almond extract. Combine both
mixtures until well moistened. Scrape into loaf pan. Bake 55-60 minutes
until top is golden. Cool no longer than 10 minutes in pan before
removing.
Lisa-Union Bridge, MD
For CANDICE, who asked about the vitamix, I have the 5000 series
and I love it, I have the large dry and large wet blade containers, as
well as the compact 1 quart wet container. the One quart wet is the one
that I keep on the unit for everyday use. I can't say enough about the
unit, although "pricey" in the arena of blender type machines, this
machine does sooooooooo much more, everything from grinding grain, to
making hot soups, I've given my blender away, as I don't need it anymore.
you can even chop vegetables, and make bread dough following the
directions given. All in all, it's worth every penny! I love the unit and
would buy one again! In fact, my stepdaughter is getting married next
year, and I have every intention of making sure she has one on her kitchen
counter!
Karoline in NC
Vita Mix Blenders (Most include video)
Drink Machine: 2 Speed 48 oz
Vita Mix Blender On Counter 48 oz
Vita-Mix 64-oz. CIA Professional Series Blender, Ruby
Vita-Mix 64-oz. CIA Professional Series Blender, Platinum
Touch and Go Blending Station 48oz
Hi family, this is a kitchen question, not food this time. I have the
round, step on, stainless trash can in my kitchen. Inside is a
black plastic can, I put a plastic trash bag in it, it is so hard to get
the bag out of this can! Has anyone had the same problem? And came up with
a solution?
Thanks, Boots in Va.
Does anyone have recipes for flaxseed?
I would like to try some good recipes.
Also can zucchini be ground up to freeze? I am trying some in 2 cup
ziplock bags in which I used a straw to remove excess air, I do not know
if this will work.
Roseann from Illinois
I used to get "City Chicken" that was ground meat (Maybe pork
and beef) tat was formed on a skewer to look like a drumstick. Could that
be the same as the mock pork chop? I also would love that recipe, as my
kids loved it.
Nancy, my cats are boring they only eat and sleep.
Suzanne from the Motor City
Comment
Siggy and Ditto are my constant companions. I am home all the time except
for going on errands and such. They are so much company and entertainment.
Today Ditto spent most of his day chasing a fly. It wore him out so much
he had to take a nap in the middle of the task. This evening he caught the
fly by whacking it with his paw. I picked up the dazed fly with a Kleenex
and gave a proud Ditto a treat for his efforts.
Nancy
To Lisa who submitted the peach pie filling recipes:-
Dear Lisa,
Thank you so much for your contributions! I made the
peach coffeecake, yesterday, and
it is absolutely wonderful!!! I made one small addition. I added about 1/2
teaspoon of ground cinnamon to the streusel topping mix.
I'm going to use this same recipe to make an apple streusel coffeecake,
with apple pie filling. This was my husband's suggestion.
Thanks again!
Phylllis in Bethalto
Hello all! I, too have a recipe for tzatziki.It is a culmination of
several recipes. Having been once married to a Greek man, I learned to
love all things Mediterranean!
Tzaztiki
1 container (32 oz) plain yogurt
1 large cucumber- seeded, grated and drained
1 medium onion- grated
3 cloves garlic- grated
1-1 1/2 cup sour cream
1 tsp salt
3 tbl olive oil
3 tbl vinegar-red or white
Mix well and let marinate for several hours or overnight. Delicious over
lamb, pork, chicken and especially nice on a pita sandwich with tomatoes
and cucumbers.
Til next time, Jeri K. from Glen Cove L.I.
Before I forget! Here is an easy, delicious and different take on fried
beef liver.
Dredge the liver in some flour that has some salt and pepper added to
it. Fry til crisp in olive oil. Squeeze fresh lemon liberally over the top
and serve with yellow rice and a fresh green salad. Don't forget some nice
fresh Italian bread for soaking up the juices! Enjoy!
Jeri K. from Glen Cove L.I.
I wrote yesterday and requested help in making cream gravy. I
was wondering if cream gravy is nothing more than a white sauce made heavy
cream???
Lori R.
From the September 10th newsletter, Joe was requesting a recipe for the
mock pork chop, chopped pork shaped into a pork chop. I work at an
elementary school cafeteria and we use them there. We purchase ours from
Gordon's Food Service (GFS). I don't know if they are national or local,
but I can find out if he wants to know.
Becky
Hi Nancy & everyone, I want to thank SusieB in Mpls MN, Mary Ann in
upstate NY, Barb in N CA and Dianne in Houston for the helpful info on
edamame. I was actually thinking that the pod was to be eaten. lol
I went to the site Dianne suggested and found it to be very informative.
Also want to say thanks to those who told us about the mystery books that
included recipes. I went to the library and picked up several and enjoyed
them. I was wondering if anyone has tried the recipes in the books? Some
of them sound really good. I just finished reading Dying for Chocolate and
my goodness she sure made those chocolates sound wonderful.
Nancy I'm sorry to hear that your brother is having health problems and I
will be praying for him. I'm sure there will be many prayers for him from
your extended family, the Nancylanders!
Doris, S. Indiana
Dear Nancy, again let me start by telling you how very much I enjoy the
Newsletter and how much your dedication to all of us is appreciated.
Again, thank you!
I have read where several readers have asked about edamome. The
first time I ever had them was in a Japanese restaurant and they were
ordered by someone in our party as an appetizer. They were delicious. The
next time I went to the grocery store (military commissary) I bought some
and cloned the recipe. This is the way that I make them and I have never
served them to anyone who has not loved them. I buy them in the shell
frozen. Depending on how much I am going to cook, I put enough water in a
pot that will cover them. I add some salt (to taste) and a little bit of
extra virgin olive oil. I have never measured the EVOO but I would guess
maybe starting out with 2 to 3 Tbsp. Bring this to a boil and then drop
the edamome in and bring back to a boil. Boil for about 5 to 7 minutes and
then drain and serve. We eat them by just putting the end of the pod in
our mouth and the bean will pop right out. YOU DO NOT EAT THE SHELLS. That
would definitely be an overload of fiber for the day (LOL).
Sara in FL
For Lori R. wanting a recipe for Cream Gravy from scratch. Here is my
recipe:
In your skillet add some canola oil to cover the bottom of the pan. Let
the pan get hot. Add flour and stir to start browning turn the fire down
to med. Let the flour cook until it is lite blonde in color. Then add milk
slowly it will bubble up now. And a little hot water to thin it out. Also
salt, pepper and garlic powder to taste.. Bring to a boil. Use a fork
while stiring to keep it from being lumpy.
Cream Gravy from scratch
My measurements I would say is :
1/4 cup canola oil.
4 TBLSP. flour
Salt, pepper garlic powder to taste.
Milk 1/2 cup
1/4 to 1/2 cup hot water t thin it out..
Enjoy! Afarmlady
Regarding the microfiber cloths, I just purchased a package of 25 at
Sam's Club for under $12.00 and they have several colors to choose from.
Amy in Orlando Fl
Nancy,
Loved your story about the ice hockey. Your cats are just too smart.
At Sam' yesterday I bought a package of 25 microcloths for about $10.
Thought it was a pretty good deal. It was in the car dept.
Thanks for all your work. I save your email for last - always makes a
great dessert.
Barb in N CA
Muskmelons and cantaloupes aren't the same. They are very similar, but a
cantaloupe is smaller & less intense in flavor than a muskmelon. The
difference in size can be as much as the difference between a cauliflower
& a basketball.
danzer
Comment
Information about difference in muskmelons and canteloupe
Hello Nancylanders & "Furlines".....& most of all many thanks to Nancy
for this daily newsletter. I wasn't getting the newsletter and had to make
some changes so I would receive it once again.
I looked for the "Extraordinary Chocolate Chip Cookies" posted by Joan and
it was in the September 7th newsletter,
not the 9th. Just in case someone was looking for this recipe.
The ladies talking over muskmelon reminded me of when I was little, maybe
about 5 years old. The neighbors showed me their garden and showed me the
tomatoes, beans etc, then the muskmelon. I thought they said " Marshmellow"!!!
I was looking all over for a huge white puffy marshmallow growing out of a
plant!
Does anyone have a good pineapple upside down cake diabetic recipe? My dad
is diabetic and would love to make it for him.
Also, if anyone has the one pot spaghetti and sauce recipe where you boil
the pasta in so much water with Lipton soup mix and add tomato paste &
spices for the sauce...I really would love to find this again!
Thanks so much to everyone, Lara in WV
Doris, S. Indiana asked:
Recently I bought some frozen edamame soybeans in pods, because I
know they are nutritious, but now I don't know what to do with them. I
hope someone can give me a few easy ideas.
Hi Doris,
Edamame are one of my favorite veggies. I buy them at Sam's Club 8
individual containers to a box, they are in the pods.
I microwave them for about 3 to 4 minutes, pop them out the pod, sprinkle
some Molly McButter on them and eat them, I think they are very good and
healthy and low calorie.
The individual containers are covered so you might want to place them on a
microwave safe bowl or plate and cover with a paper towel or paper plate.
Barbara Ann in SE Texas
Hello Everyone of the Nancylander Family. I think we are all blessed to
have someone like Nancy giving her all to us. She works very hard getting
this newsletter
together. It is not just recipes but a total information center. You could
not ask for more. I am just an ordinary person that likes to spend time at
the computer and be the middle person in sharing TNT recipes.
Now I think that we should give back to her. We need to start a Rainy Day
Fund for her. There are times that the weather is bad by house, the
computer crashes, the
printer goes out, etc and she has to replace this with her own money. We
want to keep this site online, so is time for all of us to help.
If we all gave something to make her life a little brighter, WHY DON'T WE?
Her address is: Nancy Rogers
Box 816
Canyon, Texas 79015
Paypal address is
n_rogers@yahoo.com
(n underscore rogers @ yahoo.com)
Barbara in Blue Eye
Some excerpts from other members of our family:
1. Nancy in response to the newsletter on 08/19. You stated that you were
an ordinary person. Well I for one am sure the rest of the Nancylanders
would disagree with you. You are by far a very exceptional person to spend
so much time to give us so much joy in our lives. You really are a very
special person.
Linda in Grass Valley
2.I feel a closeness to all who write in. And you are like our Queen
Mother. We are all so proud of you, and thank you everyday for all the
good you are doing for us. Why, my husband thinks he has dies and gone to
heaven when i put a meal on the table that all the recipes have come from
Nancy and her web site family. He loves yall as much as I do. Have a
Great Sunday, and remember that God sent you to us for reason.. May God
Bless You.
Judy Jones in Conroe, Texas
3.Nancy, thank you for all you do for us. By putting your all and then
some in this wonderful newsletter. For sharing your life with us, the
stories of your furbabies and you family. Your kindness and generosity
should be a lesson not only to those who are in the Nancyland Family, but
to everyone. Your newsletter is proof that people of all walks of life,
race, reli8gion, nationality and gender can come together in one meeting
place and flourish. Thank you for all you give And God bless and keep you
safe.
Nancy in NY
4.There are some very special people in third world, people who are very
much needed and loved by all people they come into contact with because of
how much they are willing to do for everyone, and how wonderful they are.
You are one of those people. I sincerely hope you are feeling how much the
members of Nancy's Kitchen love you and appreciate everything you do for
us. You've never even met us, and you do so much for us. It's like having
friends, or an extended family, everywhere - people you can turn to for
help with all sorts of problems. You have made that possible and I am
forever grateful.
Best wishes to all, always! Irma in San Antonio
5.What is it about this wonderful newsletter that has all so involved and
happy to share? I don't think any one of us likes to miss a day or we feel
somehow the day is not complete. Nancy, it is you and the good vibes we
all feel from each other. If only a bigger slice of the world could be be
this compatible.
Linda in OR
6.I too enjoy any information from whatever your fans send in, as I need
other advice from people who have been there, done that as to some of
their experiences so please keep all the helpful information coming to us.
It is so nice to hear of items that people have had experience with other
than just food.
Lois in Virginia
7.Nancy, I don't know about everyone else, but i would be willing to
donate a few dollars each month for the great service you perform. If all
of us did that, you wouldn't have to worry about advertising revenue. What
do tyou think everyone? Let's do something for Nancy for a change.
Doris in Oklahoma City
8.A big Thank You for suggesting to help Nancy, after all she does for us.
I had thought to suggest it myself. I really want to help. Nancy, could we
have your P.O. Box address so we could send a check or money order? While
we all appreciate you for this for the love of it, it still would be nice
to give you back a little something. If not needed for the sire, take
yourself out or spend on the furbabies, or save to use
in the lean months.
Cheryl in Charlotte
Thank you everyone for taking time to read this lengthy newsletter, but I
thought we all should know how well Nancy is thought of.
Nancy Rogers
Box 816
Canyon, Texas 79015
Paypal address is
n_rogers@yahoo.com
(n underscore rogers @ yahoo.com)
==
Comment
It is not often everyone gets to do what they love each day. I get a great
deal of joy sharing this newsletter with all our family (members.)
The rainy day fund has been used to keep the popunders (as revenue) off
the newsletter site for a number of months. I appreciate everyone that has
taken time to donate to the rainy day fund. Since my return from Arizona
not all of the thank you letters have been sent to all that have donated
to the fund since my brother's death. The months that I spent in Arizona
with my sister-in-law after his death has caused me to get so far behind
on the monthly alphabetical index of recipes.
Today the September has almost 75 more recipes posted to the index.
September Alphabetical Index to Recipes
August is almost completed. (Over 60 more recipes have been added to the
August Alphabetical Index for Recipes in the past two days.
M in Montana asked about copying a recipe with Microsoft Vista.
If she has Microsoft Word installed she can highlight and copy whatever
she wants to print from your newsletter. Bring up the Word program and
click on a new page, right click and paste. If this doesn't work for her
she could copy it into a new email and send it to herself. I've done that
and then I keep them in a folder for recipes in my email. Betty in ME. Any
questions?
In the 9/11 newsletter Mary Joe in New Orleans was looking for several
recipes that she has lost. I have 3 recipes for Reese cup bars. If this is
not the one for which you are searching, let me know and I will send the
other recipes. Also, can you describe the ingredients in the Christmas
cake and the Christmas Balls, as there are so many recipes with these
titles? I have a recipe for Chocolate chip cookie dough fudge, but need to
look for it.
Also, a huge thank you to Pat CO, who submitted the recipe for
Frappucino Starbuck’s Clone in August. I regret that I did not
keep the date of the newsletter, but the recipe can be found in the August
listing of recipes that Nancy has compiled. This is also a clone of
McDonalds’ original iced coffee. My husband was buying at least one iced
coffee a day, so you have saved us a great deal of money with this recipe.
I have made my own low fat sweetened condensed milk using Splenda instead
of sugar to reduce the calories and fat in the recipe. Thanks for sharing.
Robbie Bowling Green, IN
Reeses Pieces Bars
1/2 lb. melted butter (2 sticks)
1 1/2 c. graham cracker crumbs
1 lb. powdered sugar (4 cups)
1 c. smooth peanut butter
Mix all in 9x12 pan, by hand. Press in bottom of pan.
In microwave, melt 12 ounce of semi-sweet chocolate chips. Pour over
crust; cool until set; cut into bars.
(Although you don't use any Reeses Peanut Butter cups in this recipe,
that's exactly what they taste like.)
Lisa from MD posted a taco meatball recipe on 9-3. I am requesting a
dipping sauce recipe to go with the taco meatballs.
Bobbie/IL
The recipe for baked liver reminded me of my mother's wonderful
smothered liver and onions. It had such a good gravy. Does anyone have a
recipe for this? I tried to make it, but it never turns out right.
Ann in TX
Nancy,
With everyone sending in their worst recipe blunders, I decided to tell
mine. I was a newlywed and knew my husband loved homemade apple pie. I
never cooked at home let alone make a pie. As my husband worked nights, I
thought the pie would be a great midnight snack. So I got all the
ingredients together and started on the pie crust. The crust broke in
several places so I just added more. I put the apples in and then the top
crust. I was tired so went to bed. My husband woke me up the next morning
and asked if there had been a problem. He then led me to the living room.
There was flour on the floor from the kitchen to the living room. When I
went into the kitchen, it looked like a bomb had gone off. And sitting on
the stove was my pie. It looked like the garbage disposal had chewed it up
and spit it out. We still laugh about that pie. We have been married for
35 years and I still have not made another homemade pie crust.
Karen, SW Arkansas
Hi Nancy and babies,( that's what I call my two cats, Muffin & Buffy.)
Isn't it amazing how much we love our pets and depend on them for love ,
affection, laughs and companionship, with just a little frustration once
in a while!
For Don in Mich. this recipe is for scalloped potatoes without milk,
and they are delicious, using chicken broth instead.
I got this from a friend many years ago, and have made it often. I will
give it to you as she gave it to me, but we usually just about double the
recipe
because we love leftover scalloped potatoes.
Best Ever Scalloped Potatoes
4-6 medium potatoes, peeled
1 onion if desired
salt & pepper to taste
2 tsp. instant chicken bouillion dissolved in
1-1/2 cups boiling water
(I have also used regular chicken broth)
3 TBLS. margarine or butter
3 TBLS. flour
paprika to taste
cheese if desired
Slice potatoes and onion and arrange in layers in a greased 2 qt.
casserole dish. (I use my food processor and doubling my recipe, place in
a 9 x 12 dish)
Sprinkle with salt and pepper to taste.
Mix flour and butter in bottom of pan. Simmer and stir just for a minute
and add the Chicken bouillion that has been dissolved in the boiling hot
water,
or canned chicken broth will also do. Cook until thick and bubbly over
medium heat. Add heated sauce to potatoes. Sprinkle with paprika or cheese
if desired. (I have used the grated sharp cheddar cheese with good
results). Bake 1-1/4 hours at 350 degrees or until potatoes are tender.
Absolutely, delicious!
Also, for JoAnna in Oaklahoma, 9/11/07
newsletter- This is a TNT recipe, and liked by all who have tasted
it.
Spinach Bread
4 TBLS. melted butter
1 bunch spinach, washed and chopped
1/2 lb. Monterey Jack Cheese, grated or use
1 pkg. grated Mozzarella Cheese
2 eggs
1/2 cup flour
salt to taste
1/2 tsp. baking powder
1/2 c milk
Melt butter in an 8 X 8 pan. Sprinkle chopped spinach on top of melted
butter
sprinkle cheese around over top of spinach. Beat together: eggs, flour,
salt, baking powder and milk. Bake at 375 for 30 to 35 min. Let cool for
20 minutes. Cut into squares and serve.
Seems like this should be called Spinach Squares, but this was the name of
the recipe when given to me many years ago and it is very, very good. I
know you will like it.
Laurine in NNY on the border
Does anyone have a recipe for Shredded Beef Enchilada Soup like
they serve at Jan's Restaurant in Buena Vista, Colorado???
Lori R
Oh Nancy, I get such joy hearing your stories about the cats!! I just
love mine so, and I can tell you those little creatures are sometimes just
like children! What joy.
Have been gone for awhile and am catching up on the letters, was so glad
to hear from Marie in Greece, my prayers had been with her since we first
heard of the fires. Such a tragedy.
I really got a laugh reading Linda in Moline story of the frosting with
cornstarch. Once I had company and we had BBQ a nice big turkey. I had all
the fixins to go with including making gravy. When I went to thicken the
gravy with a cornstarch slurry, it kept bubbling up out of the pan! I
could not for the life of me figure out what was going on. Cornstarch does
not do that! Then someone noticed the can I had been using, and it turns
out I had grabbed the baking soda instead of the cornstarch! Both white
and red Clabber girl cans! Needless to say we did not have any gravy for
that meal. But the rest was wonderful.
Have a great weekend all, and thanks to all who keep my waistline
expanding!! (HaHa)
Billie in Fl
The recipe below is from the Internet but I don't know what group I
copied it from. It is at least 8 years old because I started making it
when we lived in Lubbock, Texas. We moved to San Antonio, Texas in 2000.
It is very good!
Salisbury Steak with Onion Mushroom Gravy
Internet Recipe
1-1/2 pounds lean ground beef
~ I use 96% lean ground beef.
1 jar (12 ounces) beef gravy, divided
1 egg
½ cup bread crumbs
½ teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1 small onion, thinly sliced
½ pound fresh mushrooms, sliced, or 1 jar (4 ounces) sliced mushrooms
1/4 cup water
1. Combine beef, 1/4 cup gravy, egg, bread crumbs, salt, pepper and onion
powder; mix well.
2. Shape into 6 oval patties.
3. Spray a large skillet with nonstick cooking spray.
~ I spray an electric skillet with Pam and because I use 96% lean ground
beef, I add up to 2 tablespoons Crisco Canola Oil to the electric skillet.
4. Brown patties over medium heat 4 to 6 minutes per side.
5. Remove from skillet and keep warm.
6. In same skillet, sauté onions and mushrooms until tender.
7. Stir in gravy and water and simmer for 1 minute.
8. Return beef to skillet; cover and cook another 10 minutes, or until
beef is cooked to desired doneness.
6 Servings
Note: If you like more gravy with your salisbury steak and mashed
potatoes, add an additional 1 to 2 cups of gravy.
Thanks, Joan, San Antonio, Texas
Hi Nancy, Love your newsletter!
Family Favorite Muffins
1-1/2 cups bran
1/2 cup brown sugar
2 eggs
1 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/3 cup vegetable oil
1/2 cup milk
2 tablespoons molasses
1/2 cup grated carrots.
Measure dry ingredients in bowl. Mix oil, eggs, milk, molasses and carrots
together in another bowl, mix well. Pour into the dry ingredients and stir
only enough until just combined. Spoon into paper lined muffin tins. Bake
at 350 for 20 to 25 mins.
Cindy R Comox, British Columbia, Canada
Hi everyone,
I never miss reading the newsletter. I am thankful for each and everyone
of you who take the time to respond to each other. This is truly a special
place. I appreciate you all. I wish I had more time to look up things for
people and answer questions, but with attending school, working full time,
and raising my family (my daughter is getting married next summer!!), I
feel lucky to just find time to read it. I do have a special request. My
sister is currently in the hospital recovering from foot surgery due to
diabetes complications. I thought I would help out and make a dinner or
two for her and my Dad, who is also diabetic. I don't have those issues,
so I'm at a loss as to what to do. I don't want to give them something
they shouldn't have. I was hoping to make some kind of soup or stew, since
we are moving into the fall season. I was hoping you all might be able to
give my some good ideas. Thank s again for your generosity. And sorry this
note is so long.
Mary W. in Colorado
Donna in Southern Cal,
Thanks so much for the Hot Dog Bun Pudding/Custard recipe that was in the
August 20,2007 newsletter. Just made it tonight, and we love it!! It is so
simple and easy to make and it is delicious too. Everyone should try it. I
know I will be making more of it.
Earlene in NC.
Hi Nancy, Just read Brendra, Bangor PA recipe for liver in
Wed. 12, newsletter. To remove the
strong flavor in some livers just soak them in cold milk, then rinse pat
dry or leave milk on for a dip if using a coating on the liver.
Margaret, Tulsa
To Siggy & Ditto's Uncle Joe; Thank you for your concern about my
wife's forebearance of dairy products. No, it's not a lactose intolerance,
it's a reflux thing, where dairy products cause an excessive production of
acid. We will just have to keep trying.
It's a problem. Thank you much for your help.
Don
Liver and Onions
1-1/2 lbs. sliced calf liver
Seasoned flour
6 med. onions, sliced
4 slices crisp bacon, crumbled
Dredge liver with flour; sauté in hot fat until browned. Place in greased
baking dish. Cover with onions. Season with salt and pepper. Spread bacon
over top. Add 1/2 cup hot water; cover and bake in preheated 350 degree
oven for 30 minutes, adding more water as needed. Remove cover and bake 10
minutes more or until tender.
Pork Chops in Gravy
6 pork chops, 3/4" thick
1 lg. onion, sliced
1 1/2 c. apple cider
1/2 c. dry white wine (opt.)
1 can cream of mushroom soup
Sauté both sides of chops in hot skillet until nicely browned. Remove from
pan and lightly sauté onion. Add chops, apple cider and wine. Simmer until
tender. Add cream of mushroom soup, stir and bring to boil. Serve with hot
cooked rice. Serves 6.
Soured Cream Gravy
2 c. stock (broth) can be chicken, turkey or beef
1 pt. med. cream or heavy cream
4 tbsp. flour
2 tbsp. dill weed
2 tbsp. vinegar
Salt and pepper to taste
Place vinegar in medium cream. Let stand in refrigerator 1 - 1 1/2 hours
to sour. (Do not use pre-soured cream.) Add flour and beat with whisk
until smooth. In saucepan place stock and spices. Add cream mixture and
beat with whisk until smooth. Bring to a boil stirring occasionally until
desired consistency.
Round Steak and Cream Gravy
2 lbs. of round steak, cut into serving pieces with fat removed
2 cans cream of mushroom soup (Golden cream of mushroom for variety)
3 c. milk
1 c. water
1/2 pkg. of dry onion soup mix
Fresh mushrooms (if desired)
Salt and pepper to taste
Salt and pepper serving pieces of round steak. Quickly pan fry until
brown. Set aside. In crockpot put soup, milk, water, and soup mix. Stir,
mixing well. Now add meat. Turn on low for all day or high for 5 or so
hours. if you want more gravy use equal parts of either milk, water, sour
cream or cream of mushroom soup. Mix before adding to pot. Delicious over
rice or noodles.
Sawmill Cream Gravy
1/3 c. oil
3 rounded tbsp. flour
1-1/2 c. water
1/2 c. milk
1/2 tsp. salt
3 or 4 dashes black pepper
Heat shortening in large frying pan. Add flour a spoonful at a time, stir
until brown. Slowly add water and milk which have been mixed. Continue
cooking and stirring until thickened, 4 or 5 minutes.
Lisa
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid adverstisement.
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
