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Due to Fire and Electrical Shock Hazards
I have seen the Magic Cake strips advertised to keep your cake
from humping up in the middle. This is what I did. I cut strips from an
old towel about 5" wide down the long length of the towel. Fold the strip
in thirds and sew together, making a strip about the height of a cake pan.
Make sure you have enough to wrap around the pan & have some lap over &
sew some hook & loop tape on to fasten it together. Soak the strip with
water, squeeze the water out so it doesn't drip & wrap it around the pan
before you add the batter. You will have a level cake. Hope this helps.
Jeanne from Florida
Pictures of the staff at Nancy's Kitchen
and the .
Sue in Fl was looking for a recipe to cook pompano. This is a very
expensive fish if ordered in a restaurant, but oh soooo good! The
pompano only run in the Gulf at certain times of the year. When I was
growing up my dad would surf fish and he always enjoyed catching them as
he said they 'put up a good fight'. Any-way, the way we fixed them was to
make up a pan of cornbread and pour it into a 9x13" baking dish. Then lay
the whole fish (minus the head), lightly salted, on the cornbread. Then
top the fish with strips bacon and slices of lemon. Bake at 350º until the
cornbread is cooked and the fish flakes easily with a fork. Baking time
depends on the size of the fish. Emeril also has a recipe for cooking
Grilled Gulf Pompano on his web site that looks real good. I haven't tried
this so can't vouch for it.
Oma in LA
Grilled Gulf Pompano with Lemon Butter Sauce
Grilled Pompano
4 mesquite chips
1/2 tsp. grated orange rind
3 tbsp. orange juice
1 tbsp. margarine, melted
1/2 tsp. dried tarragon
4 Pompano fillets (1 lb.)
Soak mesquite in water for 30 minutes. Build a fire in the barbeque to
medium heat. Combine orange rind, orange juice, margarine and tarragon in
a small bowl. Set aside. Drain chips and place directly on medium coals
(gas grill owner may have to make an aluminum foil boat for the wood and
wait until they start to smoke). Grill fish 6 inches from coals about 5
minutes on each side until fish flakes easily with a fork. Baste often
with orange juice mixture.
Linda NM
Hot Turkey (or Chicken) Salad
2 cups chopped cooked turkey or chicken
2 cups celery, chopped
1/2 cup chopped chestnuts or cashews
2 tablespoons minced onion
1/2 cup chopped green pepper
2 tablespoons pimiento
1/2 cup mayonnaise (light is good)
2 tablespoons lemon juice
For the topping:
Crushed potato chips
1/2 cup sharp cheese
Combine and mix all ingredients, except potato chips and cheese. Place in
greased casserole dish. Top with crushed potato chips and sharp cheese.
Bake at 350 degrees for 30 minutes.
Tona in Bama
For Doris from OKC in the 09/22 newsletter – if you can’t find mace in
the spice section of your local supermarket, you may substitute, slightly
less than the recipe calls for, nutmeg. Thanks so much to everyone for
sharing, and especially to Nancy for all the hard work in putting together
this newsletter. It makes my day!
VTMaid in PA
Snicker Bar Cake
Tastes and looks like one huge Snicker Bar
1 German chocolate cake mix
1 package caramels (Kraft)
1 stick of oleo or butter
1 Tbsp. Skim milk
3/4 cup chocolate chips
1 Cup chopped peanuts - (I used lightly salted.)
Mix cake according to directions on box. Pour 1/2 of the batter into
greased 9" X 13" pan. (I think the cake mix recipe states to only grease
the bottom of the pan .. check it.) Bake 20 minutes at 350'F.
Melt caramels with margarine/butter and milk in pot. Pour over the baked
cake.
Sprinkle chocolate chips over cake. Sprinkle with chopped nuts. DOT
with remaining cake mix on top. Bake an additional 20 min. at 350'F.
Remove from oven. Does not need any icing.
Shelley in PA
I would love to have the recipe for the bean salad at Ryan's
Steakhouse. It's similar to the three-bean salad, but has about 7
different kinds of beans. It has a sweet flavor more so than a vinegary
flavor. Anyone know what I'm talking about?
Thanks, Karen in TX
Hi Nancy and Nancylanders. We are off to the country fair in PA where
my DH grew up. It is a real old fashioned country fair, and everyone comes
home for it. Thought I better send in a few more easy, good TNT recipes
now, since it will be a while before I will be on line again. The
following recipes are all ones we love using chicken and Cream of Chicken
soup.
Chicken and Dressing (Serves 4 to 6)
4 or 6 chicken breast halves.
1 can Cr. of Chicken soup
1/2 cup milk
1 cup sour cream
Stove Top Stuffing ( prepare as directed on pkg.)
Place chicken breasts in a oven proof pan where they are laid out in a
single layer. Mix soup, milk, and sour cream together in a bowl. Pour over
chicken breast. Spread stuffing over top of chicken breasts and soup
mixture. Bake at 350 for about 20 minutes, covered, then uncover and bake
for 10 minutes or until chicken is done. (If the chicken breast are quite
thick, I pound them thinner, so they cook faster)
Chicken and Bacon (Serves 4)
4 chicken breast halves
four slices of good country bacon
1 can cr. of chicken soup
1 cup sour cream
Wrap each chicken breast half with bacon with ends landing on one side,
the side that goes down in the pan. You can stretch the bacon since it
will shrink when cooked. Be sure chicken breasts are in single layer in
pan. Mix soup (no milk) with sour cream and pour over chicken and bacon.
Bake at 375,covered, for 30 minutes or until chicken in done.
Chicken Tarragon
Serves 4 (I think I have sent this one in before. A favorite of my kids)
4 Chicken breast halves
1 can Cr. of Chicken soup
1 to 2 T. fresh lemon juice ( fresh is best)
1 rounded T. of dried tarragon
Put chicken breasts in one layer in oven proof pan. Spread soup right from
the can over the chicken. Sprinkle lemon juice over the soup, then
sprinkle with the tarragon. Cover and bake at 375 for 30 minutes, uncover
and bake for 10 minutes or until chicken is done. I often double the soup,
juice and tarragon since we love the sauce over mashed potatoes.
Nancy, your brother is in my thoughts and prayers. Thank you again for
such a wonderful job doing this newsletter.
Ginny Lee-upstate NY
I have seen mentioned a recipe about Tona in Bama caramel fudge recipe.
I seem to have missed this one. Could you please tell me where I can find
it?
I really look forward to getting my newsletter every day. Thank you for
all your hard work that goes into getting it out! Enjoy hearing about your
the antics of your helpers as well.
Diana in IL
Hello to all. Would anyone have a recipe to share for frosting to
decorate cookies that hardens. I am 18 and love to bake, so my aunt and I
are going to bake cookies for the holidays. My aunt talks about all the
"Nancy people" so I am hoping you can help me. Thanks for your help.
Linz in Indy
Potato Chip Cabbage Salad
1 c. mayonnaise
2 tbsp. vinegar
2 c. finely shredded cabbage
1 (6 1/2 oz.) can tuna, drained and
flaked
1/3 c. shredded carrot
1/3 c. chopped green pepper
2 tbsp. minced onion
2 1/2 c. potato chips
In medium bowl, combine mayonnaise and vinegar. Stir in cabbage, tuna,
carrot, green pepper and onion. Cover; chill. Just before serving, add
potato chips and toss lightly.
Good morning, Nancy and 'Landers! Nancy, it was great seeing your sweet
face. Thanks for sending us your picture!
Well, now I can't remember who asked for the info about cake layers being
higher in middle, but I got all curious and searched around in google and
discovered a fabulous web site which is www.baking911.com. Everything, but
everything you need to know is in here, including the higher-in-the-middle
cake layer. I had always thought it was from too much flour, but there are
several causes (including that) and those strip things are mentioned as a
cure, too.
Incidentally, I'd love to hear opinions on the sift-or-not problem. Just
for the heck of it one day I sifted some pre-sifted flour and came up with
about 1/4 cup MORE flour than I needed. So now I sift all flour,
regardless of the instructions. And the regular (unsifted) flour had way
over 1/2 cup more!
Kathi in Virginia
Potato Casserole
2 lbs. peeled potatoes (6 med.)
8 oz. pkg. cream cheese
1 c. sour cream
1 tsp. salt
1/8 tsp. pepper
4 tbsp. butter
1 egg
1/4 c. chopped chives (optional)
Cook potatoes in boiling, salted water until tender; drain. Mash potatoes
in large bowl with electric mixer. Add next 6 ingredients. Beat at high
speed until smooth and light. Stir in chives (optional). Spoon mixture
into lightly greased baking dish. Sprinkle with paprika. Dot with butter.
This can be refrigerated at this point. Bake at 350 degrees for 30 minutes
or until golden and heated.
Linda NM
Hi Nancy! Thanks for all you do, I have enjoyed this newsletter for
many years. Seems to be the next best thing to the Food network.
This request has nothing to do with cooking, but since you, and several of
your readers seem to be rather computer savvy, I thought I would ask here.
My cat, Rover, sat on my computer keyboard Sunday. When I got back to it,
it screen was huge! Great idea if you're seeing impaired. Now I'm trying
to figure out how to get it back to the correct size. Any ideas? Thanks in
advance and until I get it fixed, I'll be seeing you in large print.
Maddy
Pumpkin Custard
1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)
Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes,
or until boiling. Stir in remaining ingredients except whipped topping and
garnish. Spray eight 6 ounce custard cups with nonstick cooking spray.
Pour custard evenly into cups. Place cups in circle on round tray.
Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard
is cooked when knife inserted 1 inch from edge comes out clean and center
is thickened, but not set. Refrigerate at least 1 hour, or until
completely cooled and center is set. To serve, top each custard with 1-1/2
tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.
Sue
Pumpkin Shell Casserole
1 sm. (7 inch) pumpkin
2 c. chopped apples (small pieces)
1 c. chopped walnuts or pecans
1/3 c. sugar
1 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Wash outside of pumpkin and scoop out pumpkin pulp. Mix all ingredients
together and pour into pumpkin. Bake on cookie sheet at 350 degrees for
approximately one hour. Check apples for doneness in 40 minutes. Serve in
very small pumpkins (the size of dessert dishes).
Sue
Pumpkin Whoopie Pies
2 c. pumpkin
2 eggs, separated
2 c. brown sugar
1 c. oil
3 c. flour
1 tsp. each cloves, cinnamon, ginger,
salt, baking powder, baking soda &
vanilla
FILLING
1 lb. 10x sugar
2 egg whites
2 tsp. vanilla
4 tbsp. flour
2 tbsp. milk
1 1/2 c. shortening
Mix together flour, cloves, cinnamon, ginger, salt, baking powder and
baking soda. Set aside. Beat together pumpkin, 2 egg yolks, brown sugar,
oil and vanilla. Gradually add dry ingredients. Beat well after each
addition. Drop by teaspoonfuls onto baking sheet. Bake at 350 degrees for
12 to 15 minutes. Let cool. To prepare filling: Beat 2 egg whites until
stiff. Add vanilla, flour and milk, beat well. Add shortening and 10x
sugar. The more you beat it, the fluffier it gets! Spread between 2
cookies.
Sue
Pumpkin Chocolate Chip Pie
3/4 c. cold milk
1 (4 serving size) pkg. vanilla
instant pudding
1/2 c. solid-pack pumpkin
3/4 tsp. pumpkin pie spice
2/3 c. almonds, slivered
2/3 c. semi-sweet chocolate chips
3 1/2 c. (8 oz.) Cool Whip
1 graham cracker crust
Pour milk into mixing bowl. Add pie filling mix. Beat with wire whisk
until well blended for one minute. Let stand 5 minutes. Blend in pumpkin,
spice, almonds, chips and 2 cups of Cool Whip. Spoon into pie crust. Chill
4 hours. Just before serving, garnish with remaining whipped topping and
chocolate curls.
Sue
Pumpkin Custard Pie Cake
1 box yellow cake mix (1 c. set aside)
1/2 c. butter, melted
4 eggs
1 lb. can pumpkin
2/3 c. brown sugar
2 tbsp. cinnamon
2/3 c. evaporated milk
1/4 c. butter
1/4 c. sugar
Nuts, optional
Mix cake mix (minus 1 cup) plus melted butter and 1 egg. Pat into bottom
and sides of 9x13 pan, making a crust. Mix 3 eggs, pumpkin, brown sugar,
cinnamon, and milk. Pour on top of cake. Mix 1 cup cake mix, 1/4 cup
butter and 1/4 cup granulated sugar. Sprinkle on top. Add nuts if desired.
Bake at 350 degrees for 40-50 minutes or until custard is set. Cool and
cut into squares. Top with Cool Whip.
Sue
For Sally in PA. Hope this is what you are looking for. I plan to
try making it on Thursday.
Leah
Tomato-Basil Bread
Makes a 1-1/2 pound loaf in the bread machine.
2-1/4 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat bran
1/3 cup quinoa grain or cracked wheat (bulgur)
3 tablespoons dry milk powder
1 tablespoon dried leaf basil
1 teaspoon salt
1-1/4 cups water
1/3 cup chopped sun-dried tomatoes
(Do not use tomatoes that are packed in oil for this recipe.)
Pour boiling water over sun-dried tomato halves. Soak 10 minutes, drain,
then cool to room temperature. With scissors, snip into 1/4-inch pieces.
Add all the ingredients in the order suggested by your bread machine
brochure and process on the basic bread cycle according to the
manufacturers directions.
To Sue in F looking for a TNT for pompano. They are very delicious, but
have even more oil than bluefish (probably those omega 3's that are so
beneficial to the heart). I marinade the fillets, skin on, with Italian
dressing in a zip loc bag and hubby grills them on the charcoal
grill...flesh side down first, then skin side down for easy removal from
the grill. Yum...makes me eager to get back to FL for the winter.
Leah
Pompano for Sue (9/24)
Tangy Pompano in Parchment Paper
Serves 2
1 whole pompano (about 1 1/2 lbs), gutted only
1 c. bite-sized broccoli florets
1 lemon, zest cut into thin strips, plus a squeeze of lemon juice
1 lime, zest cut into thin strips, plus a squeeze of lime juice
4 fresh thyme or oregano sprigs, or 1/4 t. dried, or 2 t. chopped chives
1 1/2 c. mushrooms, sliced 1/4 in thick
1 T olive oil (optional)
1/2 c. dry white wine, fish stock, or water
Salt & freshly ground black pepper
Preheat oven to 400.
Cut piece of foil or parchment 2 in. longer & twice as wide as fish. Fold
paper in half lengthwise & seal on 2 sides by folding paper over itself or
by crimping. You will than have a pouch into which you can slide fish.
Put fish in pouch, top w/broccoli, citrus strips, juice, herbs or
chives, mushrooms & olive oil. Pour in 1/2 c. wine, stock or water,
sprinkle w/salt & pepper, seal sides tightly.
Place pouch on baking sheet. Put sheet on top of stove over med- hi heat
for 3 min. to start cooking, then transfer to oven & bake until pouch has
puffed, about 15-20 min. Transfer pouch to plate & bring to table still
hot.
Slit open w/ sharp knife, transfer to individual plates & spoon sauce over
all. ( Source: Adapted from The Modern Seafood Cook, Ed Brown & Arthur
Boehm, Clarkson Potter, a division of Random House, Inc., 1995) Athena in
DE
Question: Do any of you Southerners remember a restaurant named "Henry's"
in Charleston, SC which specialized in pompano?
I wanted to thank Sandy in ND, and Norm in Victoria BC Canada. For my
answer to enlarge the print. I haven't checked my mailed in several days
to reply. But I really appreciate them, thanks again.
Susan in WV
To Angie in Ohio,
Re: the recipe for the soft pumpkin cookies
When do you add the pumpkin and sugar. The recipe didn't state this. They
sound good. Thanks for sending in the recipe.
Sally in PA
For the person wanting to know about Fruit Flies, add a few springs of
mint around the fruit bowl, also fill a container with a mixture of 1
Tbsp. of apple cider vinegar, 6 drops of liquid dish detergent and 1/2 c
water. The bugs will fly in, but want fly out. I also use mint to put in
my flour container to keep out mealy bugs.
Hope this helps.
Betty T. Ga.
Fruit flies hatch from eggs laid on the fruit. They have a very short
life cycle so try keeping your fruit in the refrigerator for a few days
until the flies in your house die off. In the future, try washing the
fruit before letting it sit on the table to get rid of the eggs that come
with the fruit you buy.
Leah
Re:
My husband and I enjoy eating fruit, and keep a big bowl of assorted fruit
on the kitchen counter. All of a sudden, we are bothered by fruit flies.
Does anyone have any suggestions, other than to keep the fruit in the
fridge?
IN REPLY:
My daughter taught me this trick, put about a 1/2 to an inch of apple
cider vinegar in a small glass cover it with a piece of plastic wrap and
poke some holes in the top of the wrap with a tooth pick, the fruit flies
are attracted to the smell and once they go in the hole they cannot get
back out. I am amazed every season to see just how many this attracts it
is truly surprising.
Betty in MI
Susana in Louisiana: Your crockpot sounds great, but two cups of sugar
seems excessive. Is this as typo and, if so, what is the correct amount?
Doris in Oklahoma City
Hi Nancy. Marie in VA newsletter 9/23/07 wanted a TNT Krispy Kreme
Bread Pudding Recipe. This was in the newsletter of March 23, 2006 exactly
as it appeared sent in by Terry S. in Sequin, Texas. We go to Alexandria,
VA to get Krispy Kreme Donuts that they make fresh daily and can see how
they are made right there. If you have never seen how they make their
donuts you will be amazed as you see how it is done. To view video, click
to view then click to view once more but you might have to click on the
reset button in the lower right hand corner for video to play if it does
not work. Betty in MD
Click to view
http://www.webcastgroup.com/client/
This for the person who wanted the doughnut bread pudding. I hope these
recipes are what you are looking for. I have made them with the left over
doughnuts from a church function. I then took them to a games party and
everyone wanted the recipes so I guess they were good I thought they were
a little sweet, but that is just me.
I want to again thank everyone who had prayers for me when my wife passed
away, and I continue to pray for all who have sick family members are who
have had a family member or close friend pass away also. I do like to here
what is going on with all of Nancy's readers.
Terry S. in Seguin, Texas
Doughnut Bread Pudding
4 stale raised glazed donuts
1/2 cup raisins or other dried fruit
2 large eggs (room temperature)
1 can (12 ounce) evaporated milk
2 tablespoons white sugar (optional)
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 teaspoon grated orange zest
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Preheat the oven to 350 degrees. Lightly grease a small glass baking dish.
Tear the donuts into bite-size pieces. Combine donut pieces and raisins in
the prepared baking dish. In a medium bowl, use an electric mixer to blend
together the eggs, evaporated milk, sugar, vanilla extract and almond
extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over
the donuts in the dish, and press down lightly to help absorption. Let
stand for 15 minutes, or cover and refrigerate overnight. Place the baking
dish inside a larger baking dish, and fill the outer dish with enough
water to go about halfway up the sides. A dishcloth may also be placed
under the bread dish, to prevent drying. Bake for 35 to 40 minutes in the
preheated oven, or until a knife inserted near the center comes out clean.
Serve warm.
Note: This recipe can easily be doubled, but be sure to use a larger
baking dish. Your baking time may increase by about 15 minutes too.
Krispy Kreme Bread Pudding with Butter Rum Sauce
2 dozen Krispy Kreme donuts
1 can (14 ounce) sweetened condensed milk (not evaporated)
2 cans (4.5 ounces each) fruit cocktail (undrained)
2 large eggs, beaten
1 box (9 ounce) raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F. Cube donuts into a large bowl. Pour other
ingredients on top of donuts and let soak for a few minutes. Mix all
ingredients together until donuts have soaked up the liquid as much as
possible. Bake for about 1 hour until center has jelled. Top with Butter
Rum
Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat
until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
Krispy Kreme Doughnut Bread Pudding
9 regular glazed Krispy Kreme doughnuts (day-old)
2 large eggs
2 large egg yolks
1/2 cup plus 1 tablespoon sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups milk
Butter a 2-quart baking dish and set aside. Cut doughnuts into 1/2 inch
cubes and spread evenly into the baking dish. In a bowl, whisk together
eggs and egg yolks, sugar, vanilla, salt, cinnamon, nutmeg and milk. Pour
over the doughnuts. Let rest for 1 hour. Preheat oven to 350 degrees. Make
a water bath for the pudding by placing the baking dish with the doughnut
mixture in a larger shallow pan. Place the pan on an oven rack and fill
pan with warm water. Bake for 70 to 75 minutes or until the center of the
pudding is firm. Serve warm or cold.
Yields: 8 servings
This recipe or one very similar was also sent in by DS
I'm anxious to try the Hot Dog Custard. Do you serve it with any type
of syrup or chocolate sauce or is it eaten plain? Thanks for all the
wonderful recipes.
Liz in MO
Re: Does anyone know how to get that old, musky smell out of an antique
chest of drawers? Thanks, Tracey in OK
You might try scrunching up newspaper and put into chest and change maybe
every other day. We did this to a deep freeze that had an odor and it
removed it.
Emma from Montana
On a recent trip to Seward Alaska, we had rockfish in a tiny little
restaurant. We are now wishing we knew how to cook it ourselves as Trader
Joe's carry's it, and wonder if anyone can help us out? We think it might
have been Panko crumbs but finer than what we get in the store, and the
seasoning was to die for. Anyone? Sure would appreciate any help.
AzGranny
Barb in JAX~ Thanks for translating the UK measures into US for the
Amaretti Biscuit recipe I mentioned in Sept. 23, 2007 newsletter, and I'll
try using blender to superfine the sugar.
Maybe you can help further--Because I didn't get much further than
ingredients, I failed to see something else I need translated. Recipe said
to: "preheat the oven to 180C, gas 4". No way can I figure that out (but
imagine it's around 350 degrees F.) You know that one, too?
Btw, This was noted as a "GLUTIN-FREE" recipe.
Carol/SoCal
Crescent Rolls Lasagna
2 cans crescent dinner rolls
1/2 lb. Italian sausage
1/2 lb. ground beef
green peppers, mushrooms, onions and oregano, to taste
1 can spaghetti sauce
1 cottage cheese
1 egg
1/2 c. Parmesan cheese
6 oz. shredded Mozzarella cheese
Brown Italian sausage and ground beef in the microwave 3 to 5 minutes.
Drain and add green pepper, onion and oregano. Add 1 can spaghetti sauce.
Cook in the microwave 5 minutes. In small bowl, mix cottage cheese, egg
and Parmesan cheese to make cheese filling. In 9x13 inch pan layer in this
order:
1 can crescent rolls
1/2 meat mixture
All cheese filling
1/2 meat mixture
Sprinkle with Mozzarella cheese
1 can crescent rolls
Bake at 350 degrees for 35 minutes. Great served with a green salad.
Tona in Bama
In the Sept. 24 n/l Susana in Louisiana sent in the recipe for Crockpot
Pasta-laya.
It all sounds wonderful until the recipe states 2 c. sugar. Is that a
correct amount, Susana? That seems like a lot.
Barb in OKC
Knitter in Illinois, welcome back to the group! I've copied many of
your recipes in the past and always look forward to your messages. I'm so
glad you're back in your own home - that's always best, isn't it?
Take care, Sue (Cooky) in Indiana
Hello Nancylanders, Fall is the season for pumpkin pie. The best
pumpkin pie I have ever ate was the Hillvilla Pumpkin Pie Recipe Sent in
by Mary from Oregon in the Oct 7 2006 newsletter. I didn't want anyone to
miss out on the best pumpkin pie ever.
Sue from Ky
Hi Nancy,Carol/Tx mentioned in 9/24 issue
about potato chip chicken. I discovered this when I was on a diet and
couldn't have fried chicken. I have used ranch chips, and I love BBQ ones
too.
Thanks for a great newsletter. Give Siggy & Ditto a pat on the head for
me.
Brenda/Ala
Easy Beef Stroganoff
1-2 pounds lean stew beef
1 envelope dry onion soup mix
3-4 cans undiluted mushroom soup
small carton of sour cream
Place stew beef in sprayed crock pot. Sprinkle with dry soup mix. Add
mushroom soup (depending on how big your crock pot is or how much gravy
you want). Mix well.
Cook on low all day, add sour cream about 30 minutes to an hour before
serving. This is delicious over noodles or rice. I know it sounds too easy
but it is delicious and makes the house smell wonderful.
Dixiegrits
Top 'o' the mornin' to you Nancy and all the lovely people out there in
Nancyland. It was great to finally put a face to the person that goes to
soooo much trouble for us all, Nancy. You realise your photo should be on
People magazine for 'Woman of The Year', don't you? Your cats are to die
for... the only real way I could tell them apart is the fact that they
have different coloured eyes - or am I going colour blind? Huge 'huggles'
- hugs and cuddles - from me to them... and an even bigger one for you,
Wonderwoman.
In the September 23rd newsletter, Carol in SoCal asked about some British
measurements. Carol, 'g' is for gramme - sorry - gram. There are 28 grams
to the ounce although most people tend to round it off to 30. Just divide
whatever measurements are on the recipe by 28 and you'll have your ounces.
Castor sugar is regular sugar but with super fine granules, by no means
powdered sugar, you should be able to find fine granuled sugar just about
anywhere. Icing sugar is confectioner's or powdered sugar, thus named
simply because it's generally used in icing.
Hope this helps, All the best
Maria
www.authentic-greek-recipes.com
Comment
Thank you for all the kind comments.
Hello, Nancy and all you wonderful cooks with the great recipes: In the
Sept. 24 newsletter Linda from PA wanted a good recipe for Buttercream
Icing, and this is one I have used for years. Hope it is what she needs,
and good luck to her daughter who is starting to make and decorate cakes.
I used to do a lot of that, but alas, I can't do it anymore because of
back and shoulder problems. Thanks, Nancy for all your hard work and it
was good to finally see your picture along with your Babies.
Nell in VA
Buttercream Icing
1 cup Crisco
1/4 cup milk (can use water)
1 Tbs. glycerin (optional) It got to the point I could not find this
easily.
1 drop butter flavoring
2 large egg whites
1 tsp. Real Lemon juice
1 tsp. vanilla extract
1 tsp. salt
2 lbs. sifted confectioners sugar
Place all ingredients in large mixing bowl. Blend on medium speed until
thoroughly blended, about 3-4 minutes. DO NOT OVER BEAT. Icing should be
made at least one hour before using.
Icing stores in refrigerator 3-4 weeks and freezes for that length of time
without having any thinning effects.
For decorating, use as is. For icing cake, should be a little thinner, add
a little more water or milk.
Hi Nancy:
A belated "Happy Birthday" to you. Same day as my 6 year old
granddaughter. Hope you had a great day.
I don't know who sent in the recipe for the Reeses Pieces Bars, but they
were fantastic. Thank you whoever sent it in. I love them. You would think
there were the real thing. They were a big hit and a keeper as we all love
peanut butter and chocolate.
CAMILLE- Commack, L.I., NY
Re: Three Bean Baked Beans
Hi, the recipe sounds good - can you tell me what "butter beans" are -
what type - know the other two but haven't heard of that one.
Thanks a million and love the site and receiving daily recipes.
Betty
Hi. I'm new to your list and wanted to say how much I love your site. I
spent most of yesterday looking at many of the recipes. So many that I'll
be looking for days.
Tonight I cooked the Corn Dog Casserole on your most requested recipes
list and also the Hot Dog Custard Pudding. They are both great! A family
of five and nothing was left of either.
I cooked 2 recipes of the Hot Dog Custard Pudding -- one using the whole
buns and the other with the buns separated and lying flat in the pan. The
one with the whole buns got raves from my crew!
It tastes almost like you added a few spices to it and the bread was so
crusty and good. Amazing. You'd never know you were eating buns. The
recipe with the buns split was delicious as well but not as good as the
other version.
I'll be making both of these recipes again soon. We want to try the Corn
Dog Casserole with chilli on top and the Hot Dog Custard is something we
could eat every day! I'm so glad hot dog buns are cheap at Costco!
Lillian C.
I can't remember the name of the "lander" who offered to mail sour
dough starter. Nancy stated that it cannot be mailed. How about posting
the recipe and directions for us? It sounds great!
Marilyn in MI
Hi Nancy and all Nancylanders,
We are having the strangest weather here in Wisconsin - today it was 85
but by the end of the week it will be down to 60. Must be that global
warming.
This is for Linda in NM - in your recipe from Sept 24th for Rice
Pudding you didn't say if you used instant or cooked pudding mix. Here in
Wisconsin we have both and the recipe sounded so good I wanted to make
sure before I made it. Isn't it great that everyone is enjoying the Hot
Dog Bun Pudding/Custard lol.
Dianne in Wisconsin
Re: I've got a request. My hubby came home with some Pompano fish. This
is one of the few fish that I have never eaten or cooked. Does anyone have
a TNT for Pompano??? I'd appreciate your help with this.
Thanks. Sue in Fl
How lucky you are, that fish is delicious. I usually take a large piece of
Heavy Duty foil place the whole fish on it and brush with melted butter,
sprinkle with a bit of lemon, salt and pepper. You can put some thin onion
rings on it also, which is good. Wrap it up tight and place on a cookie
sheet and bake at 350º for 30-45 minutes depending how big your fish is.
The fish has a delicious buttery taste. It can also be broiled but I find
it better baked in the foil. Enjoy I am jealous, LOL.
Amy in Orlando
Oh, I just found that clairvoyant DEE in UK had answered my question
about the Amaratti Biscuit oven temperature before she even saw my
question! Thanks, Dee (& all who might be sending replies on this).
Carol/SoCal
Hi All,
This is a cooking mishap my son Todd performed that turned out yummy. His
first turkey he cooked, he cooked it upside-down. Breastside down. The
breast was so juicy it was incredible and now this is the only way he will
cook a turkey. I think it is funny, but, like I said it turned out
wonderful.
Carolyn, New York
For Tracy in OK: I have a really old piece of furniture that I have no
idea how to spell, but it has drawers on one side and a door that opens
for hanging clothes on the other side. It was in my room when I was
growing up. When my Mom had to go to a nursing home, her house set there
with all her belongings in it. After she passed on and I was dealing with
all the furniture and decided I wanted to use this piece of furniture I
didn't know if I could use it because of the smell. Old stale smell from
being in the house. I sprayed the inside with Fabreeze and left it for a
couple of days. No smell left at all. It's now in my bedroom full of
clothes. That smell never came back either. It's been 7 years.
Hope this helps!
I got an idea off of a Foodsaver email I get and I think it's worth
sharing. When your freezer is full and you want to stock up on something
on sale, take the product out of it's box and tape the directions to the
product or inside a cabinet door. I have 2 freezers and both are full. I
use Smart Ones meals for lunch sometimes. At my WalMart here in town, the
meals that are 2.12 here are 1.68 in the next town. AND they don't carry
my very favorite one anyway. So this weekend when I went to the next town,
I bought 15 boxes of this meal. Took most of them out of the boxes and
found places to stick them. I would of never of thought about taking them
out of the boxes if I hadn't of read this tip in an email.
Have a blessed day!
Sandee in West TN where it's still too hot!
I am sending the recipe for the Italian Wedding Soup for Jane in NC and
Gay in L.I. To Gay, No I am not your cousin from Levittown.
Meatball Ingredients
1 lb lean ground beef
1 med. onion, minced
1/2 tsp salt
1/2 tsp pepper
1 Tbsp. parsley flakes
2 cloves garlic minced
1 large egg beaten
1/2 cup milk
2/3 cup unseasoned bread crumbs
oil to cook meatballs in (I use olive oil)
(will need to add more oil as you cook the meatballs)
Soup Ingredients
1 (10-ounce) pkg. frozen chopped spinach
1 med. onion chopped
4 stalks celery chopped
3 med. carrots chopped
1 clove garlic minced
1/2 cup olive oil
1/2 tsp celery salt
large can chicken broth (48 oz)
1 cup small pasta (I use Orzo)
salt and pepper to taste
6 chicken bouillon cubes
6 cups water
Thaw, rinse spinach, drain, set aside. Mix all meatball ingredients
together. Prepare meatballs. Make small ones (I use a mellon baller.) Cook
and drain on paper towels and set aside.
For soup, sauté onion, celery, carrots and garlic in the 1/2 cup olive oil
in a large kettle. Do not let onions get brown. Add the celery salt. Add
spinach and large can of chicken broth in kettle and simmer for one hour.
After one hour, add meatballs, continue to simmer for 20 minutes. Dissolve
the 6 chicken bouillon cubes in 1 cup of water, then add 5 more cups of
water. Add a little more salt, pepper, celery salt to taste. May not need
it according to personnel taste and because chicken bouillon cubes are
salty anyway. Add pasta and cook until pasta is done.
Is a little time consuming making the meatballs but it is worth it. On a
snowy or rainy day I have make the meatballs only, put in refrigerator to
make the soup the next day or froze them for a later date to make the
soup. I am requested to make this every Christmas. I know you will be very
pleased.
Carolyn, Rochester, New York
P.S. Nancy, this is an awesome web site.
Hi Everyone, Just wanted to let Karen from Tx Know she is right
regarding the symbols being used.. Symbols sent in from Jane Ann in
Alabama 9/24 all showed with a black diamond and a question mark in the
middle. I can't be the only one with this problem doesn't anyone else have
it.
Dorothy in IL.
I'm anxious to try the
Hot
Dog Custard. Do you serve it with any type of syrup or chocolate
sauce or is it eaten plain? Thanks for all the wonderful recipes.
Liz in MO
Anne was wanting to know in the Sept. 24th newsletter how to keep fruit
flies from her fruit as it sits on her counter. I think I got this hint
from someone in Nancyland which is--sprinkle some basil flakes or leaves
in a saucer and set it by the fruit. I have done this to keep the fruit
flies from my bananas, and it has worked perfectly. I hope this works for
Anne as well.
Beth in Utah
Anne was complaining about the fruit flies and wondering how to get rid
of them. Take a small bowl and fill with vinegar and a squirt of
dishwashing soap, cover with clear plastic film and fasten with a rubber
band. Take a toothpick and poke holes in the plastic. Set near the fruit.
The fruit flies can go in, but they can't come out. Also, pour bleach down
your drains-all drains in the house and close them up overnight. This is
where they breed. All this really works.
Connie in TX
Nancy- Just had to wish you a belated birthday. Sounds as though it was
a good one. And I also send wishes for many more. I enjoyed the pictures
of you and your friends. They are so cute or I should I say handsome. Pets
are so much company. I lost my Teddy, a toy poodle who I had for over 10
years, last Feb and still miss him. I am a widow and live alone so he was
just what I needed. I have not been able to handle getting another one. It
is so thought to lose them. Maybe some day.
Marian in ND
*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
