.
I don't remember where I picked this one up, but I've been making this
for 20+ years...so yes, its a TNT recipe. I'm a "add till it looks right"
kind of cook, so I'll do my best to make this readable for others.
Salmon Patties
For 6 patties (medium size patties)
2 - 6 oz cans of salmon (resemble tuna cans) I use the juice to moisten
the mixture.
2 eggs (beaten well till frothy)
1/2 to 1 pack of saltine crackers (crushed)
pepper & salt to taste (easy on the salt, crackers are salty enough,
unless you use no-salt topped)
Mix all ingredients (start with 1/2 pack of crackers...then add as needed
to absorb salmon juice) in a med size bowl till a scoop of the meat
mixture can be formed into a ball, (will take on the appearance of
meatloaf mixture).
Pat the "salmon ball" into the size of a hamburger patty.
Fry in butter, Olive Oil or Veg. Oil (which ever you prefer) ... on med or
med high heat. (the patties will absorb the oil/butter, so you'll have to
add a bit more as you cook the patties)
Cook (med high heat) at least 6 to 8 minutes on each side till golden
brown...the higher the heat, the browner the outside will be, I prefer to
cook mine 'low & slow' so they don't burn.
Serve with potatoes, salad or another side of your choosing.
***As I said, I'm a add till it looks good type of cook.
I've been cooking a little over 37 yrs...if its a recipe I don't know,
I'll follow what is written...most times.
Keep up the great work, Nancy ...
Be Safe and Smile Everyone!
Laurie L in Wooster, Ohio
This is for Myron, looking for hominy recipes:
Hominy-Jalapeno Bake
2 cans hominy, drained, one yellow and one white
1 can cream of chicken soup
3/4 cup sour cream
onion, chopped
jalapenos, from jar, diced
cheese, a little mixed in
Mix together. Bake 350 degrees for 25-30 minutes or until hot and bubbly.
Make plenty, leftovers are great!
Dixiegrits in Alabama
Nancy, Came across another way to save the recipes I want if
there are a lot of them. Just copy/paste the entire newsletter than edit
out what I don't want. Put page breaks between recipes and print. Works
good.
Anita in Camarillo
To Linda in Ft. Collins- Thank you so much for your recipe for
Pignoli cookies. Didn't expect such a quick reply I will try them as
soon as I can. Thanks again.
Gwen
Easy casserole
recipes.
Sweet Rice
We used to have this at home all the time for lunch. Mom would make a
batch of white rice and heat up milk on the stove and add in the rice when
it was hot. We ate it with sugar and sprinkled cinnamon on top. It was
like a soup.
Joan
Hi Nancy and all nancylanders, I just purchased one of the portable
convection ovens. And I was wondering if anyone on here has one and if
they like it or not? My friend has one and she dearly loves it. Thanks so
much and God Bless all of you.
Gloria Farris in Ga.
To Barbara in Queens, about the "Wacky Cake" recipe: this is the
cake recipe I grew up thinking it was our own 'old family recipe' that we
made all the time....very moist, so you don't even need frosting, or just
sprinkle sugar on it (it shouldn't stick to the roof of your mouth!) Our
recipe is:
Wacky Cake
3 cups flour
2 tsp baking soda
2 cups sugar
6 heaping Tbl cocoa
2 tsp salt
Mix together with spoon in large bowl. (No mixer necessary!)
Add:
12 Tbl melted margarine or shortening
2 tsp vanilla
2 cups cold water
2 Tbl vinegar
Stir/mix well, pour into ungreased 9 x 13 pan; bake at 350 degrees for
about 30-35 minutes, til toothpick comes out clean. This is REALLY good
with a simple white/vanilla frosting, to counter the dark chocolate
flavor. We even used to bake this on camping trips since it didn't need
eggs or a mixer!
Hope this helps....it's worth trying again!
Sue in Washington
Barbara in Bayside, NYC had a problem with her Wacky Cake in 3/12
newsletter. Many years ago I cut a recipe from the Boston Globe's
"Confidential Chat" for a "Wowie Cake" that I made hundreds of times as a
quick dessert for my kids. Loved the fact that you only dirtied a spoon
and one measuring cup making it. It always came out perfectly, never
gummy. I either made a quick packaged icing or just sprinkled it with
powdered sugar and they loved it.
Wowie Cake
1 cup sugar
1 1/2 cups flour
1/2 tsp. salt
1/2 cup cocoa
1 tsp. soda
1 tbsp. vinegar
1/3 cup oil
1 tsp. vanilla
1 cup cold water
Sift the first 5 ingredients into an ungreased 9 inch square pan. Add the
rest of the ingredients and stir until smooth. Bake 35 minutes in a 350
degree oven.
Carol in MA
For Sue in FL (3/12/08 Newsletter) asking help for cooking for 100. I
have a "Food for Fifty" Cookbook that came with my Mastercook program.
Here are the amounts given for Macaroni and Cheese AND Potato Salad. You
could double these amounts. Appears that this will not get to you in time,
but
just in case, here they are:
Macaroni and Cheese (for 48)
56 Ounces Macaroni
3 1/2 Gallons Boiling Water
2 Tablespoons Salt
2 Tablespoons Vegetable Oil
12 Ounces Margarine
8 Ounces All-purpose Flour
2 Tablespoons Salt
1 Tablespoon Dry Mustard
1/4 Cup Worcestershire Sauce
1 Gallon Milk
4 Pounds Sharp Cheddar Cheese, shredded
1 Pound Bread Crumbs
6 Ounces Margarine, melted
Cook macaroni according to directions. Drain. Melt 12 oz margarine. Stir
in flour and seasonings. Cook 5-10 minutes. Add milk gradually, stirring
constantly with wire whip. Cook until thickened. Add cheese to sauce. Stir
until cheese melts. Pour over macaroni and mix carefully. Scale into two
greased 12x20x2-inch baking pans, 12 lb per pan. Mix crumbs and 6 oz
melted margarine. Sprinkle over macaroni and cheese, 8 oz per pan. Bake at
350°F for about 20 minutes, until 180°F. Servings: 48 Yield: 2 pans
12x20x2 inches
Potato Salad (for 50)
12 Pounds Potatoes (approximately) (10 Lb Ap), peeled
1/2 Cup Salad Oil
1/2 Cup Cider Vinegar
1 Tablespoon Lemon Juice
2 Tablespoons Prepared Mustard
3 Ounces Granulated Sugar
1 Tablespoon Salt
Few Drops Hot Pepper Sauce
12 Hard-cooked Eggs (p. 271), diced
1 Pound Celery, diced
8 Ounces Onion, finely chopped
1/2 Teaspoon Black Pepper
2 Cups Mayonnaise
Cook potatoes until tender. Dice while warm. Make a marinade of oil,
vinegar, lemon juice, and seasonings. Add to warm potatoes and mix gently.
Marinate until cold. Add eggs, celery, onion, and pepper to marinated
potatoes. Mix lightly. Add mayonnaise. Mix carefully to blend. Chill at
least 1 hour before serving.
Servings: 50 Yield: 7 quarts
Hope this helps, Barbara in AL
To Janet2 in Pa. Both of those recipes sound really good, especially
the brown rice .By the way I am a weight watcher to since 1999.
Jeanne in G.B. Wi
Not all the recipes fit into today's newsletter. The remainder
will be in tomorrow's newsletter.
Nancy Rogers
There is an old recipe for Tomato Pie that calls for a Bisquick dough
to be pressed into a 10 in. pie dish.
The recipe I have is:
Tomato Pie
2 cups Bisquick
1 egg
1 cup milk.
But when I made it, it turned out like pancake batter. Can you tell me the
proper amounts of each ingredient to use? I got the recipe from a friend
who is no longer around.
THanks Much, Sandywh
Nancy,
We have a WebTV and since you do not have print at the end of your recipes
I have to just print screen and write the rest of the recipe. I do not do
many now. It was much better for me the way it was before. I am also
looking for some lost recipes. Rice Pudding made on top of the stove .
Sweet & Sour for Chinese stir fry AND On top of the stove sauerkraut with
can milk and hotdogs .
Pauline
Comment
The recipes are going to be posted to an index each Thursday and available
on Friday. (Didn't happen this Friday yet because I the electricity
was off most of the afternoon.) The recipes will be put in the
Alphabetical Index sometime this weekend provided the electricity stays
on. I will send out an email stating the Alphabetical Index to the
March Recipes has been updated. There is a print button so you can easily
print out the recipes.
Nancy
Starch
This is for Rose Marie of Rural Kansas City.
I have used equal parts of water and sugar, boil, let cool. Dip your
crochet item in it and wring out. Lay on flat surface and pin to shape.
Let dry.
There is a web site www.crochetmemories.comthat has several ways to do
this and tips also.
Sandra from Oregon
Nancy, this is for Suzy Indy who had a question regarding the Ham Loaf
recipe I posted in a recent newsletter. Suzy, the substitution of 1 lb
ground beef, 1 lb ground pork and 1 pound ground ham isn't all that much
different from the amount of pork (1 1/2 lb) and ground ham (3/4 to 1 lb)
= 2 1/4 to 2-1/2 lb total so my answer is that the amount of other
ingredients would be about the same. As I indicated in the posted recipe I
make this mostly from scratch so was just trying to get some better
amounts for any Nancylander who wanted to try a Ham Loaf. Just let your
years of cooking/baking experience be your guide and make the Ham Loaf to
the consistency that you would make for a Meat Loaf - and by all means
add whatever other ingredients you wish, such as diced green and/or red
bell pepper which goes nicely with the ham flavor (but I can't get away
with that in this household LOL)!
Mr. Myron Drinkwater - Lake Forest, CA
Banana Salad
I've been seeing several recipes for banana salad where you cooked the
"dressing". Here is the recipe my mom used, it's so simple and ready in
about 5 minutes.
For 5 sliced bananas, mix 1/4 c mayo, 2 T cream, then add miniature
marshmallows, and pour over bananas. Top with cherries and crushed
peanuts.
This could be as a salad or desert.
Now I have a request regarding the rice pudding or "sweet rice". One of
the grocery stores in our area, Kroger, has their store brand instant
rice. There used to be a good, easy recipe on the box for rice
pudding, but I've misplaced mine. Does anyone have this recipe? I've
checked their web site but there are no recipes on the site.
Thanks, Nina - Tennessee
For Sue in FL. Will you please send in the directions for the Mac and
Cheese dish you were saying someone sent in last year? Thanks.
Sara in FL
For Louise from Oregon Whose husband wanted a recipe for cooked barley,
Served with milk on it. While I was growing up my mother often served rice
cooked in milk, and served it. We called it Rice Portage. I didn't like it
then and still is not a dish I eat. But it was eaten with milk, butter,
sugar and cinnamon. As I remember it took a much longer time to cook the
rice in milk then it did to cook in water?? But Barley, takes a long time
to cook in water.
AK from CA
For those looking for GelGloss, I found it today at Menards. And it sells
for $4.99 a can.
Alice in Illinois
I bought mine at ACE Hardware and paid $13.99 for it. But It was in a
spray can where as before I had only used the cream. I prefer the cream.
AK in CA
Nancy enjoy your time off and enjoy your family. I want to let the people
that are unhappy about Miracle Whip email Kraft and they will email you
back. They told me that they would forward my comments to the department
that deal with change in the formulas. I know when something is good why
do they change things. This has been going on for 30 plus years that I
have known of.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe with the storms that come this time of the year.
Susie Indy
Comment
Arizona has had beautiful weather. Today it was a bit windy and the
electricity kept going off and on until it went off for over 2 -1/2 hours.
Next week one of my brothers from Ohio and his wife will be here too. This
is going to be a combined Rogers and Marple family reunion. We are
going to have a another Celebration of Life for my brother John, who died
in June, 2007. This one is for the family only.
Nancy, I really enjoy your newsletter, always look forward to it. I'm
needing some help from all you wonderful landers out there. I have to
serve an Easter brunch to a group of church ladies next week and would
like some tried and true recipes that are fairly simple to prepare and
transport. Thanking everyone in advance for their help.
Sandy in NE
Nancy in Fl.. regarding the 'Mock Crab Patties"
please forgive my mistake...the amount of 'Old Bay" is 1 tsp. Also be
careful when adding additional salt to the recipe to adjust the flavor.
You can also add 2 tbsp of grated Italian cheese to the mix before
sautéing for additional flavor. Be certain to make them thick enough so
they do not fall apart when putting them in the sauté pan. They are really
very good and I make them all the time especially in the summer because
once the zucchini starts blooming we are bombarded. Although last year was
very dry and my plants did not create the abundance of other years.
They are great as the filling in a sandwich made with nice crusty Italian
rolls and with a slice of beautiful sun ripened tomato. Also the patties
are wonderful sautéed in olive oil...good olive oil gives them an extra
special taste as opposed to vegetable or canola oil, and olive oil is
excellent for our bodies. Hope you enjoy them as much as we do. Please let
me know.
Judy in Buffalo
Top 100 Recipe Sites
This for Sally in Pa, the recipe for shower cleaner I used was
sent in by Jeanne in Pa on 2/16/08. She did not say in her description to
wipe it down so I don't. I put the sprayer on the finest spray and just
give a light even spray over all. After a couple days I noticed while
showering that the water was actually beading on the shower doors. Also
someone else was asking what to use it on, Jeanne did not say, but I have
the fiberglass all one piece tub and wall and it works great for me. I am
sure it works just as well on tile.
Billie in FL
Nancy,
In regards to Rosemarie, Kansas City, about the stiffening of the
crocheted bookmarks. The sugar and water does not stand up to high
humidity. The best is store bought stiffening, either the brand name
Stiffy or Aileen's Stiffening and Draping. Aileen's makes another
liquid, but it does not stiffen. You can buy either one at a yarn store or
hobby store. Our WalMart has really downsized their fabric/yarn department
already. They have discontinued DMC's embroidery floss. Hope this helps
you.
Karen, SW Arkansas
For Nancy in Fl:
I don't know if this is Herm Cake or not.
Holiday Hermit Cake
1 lb butter softened
3 cups packed brown sugar
5 cups flour
2 tsp baking powder
2 tsp ground cinnamon
2 tsp grated nutmeg
2 lb dates, chopped
1-1/3 lbs chopped nuts
6 eggs
4 tsp vanilla
Juice of 1 lemon
Sweet wine
Cream butter and brown sugar in bowl. Sift dry ingredients together 5
times. Combine 2 cups flour mixture with dates and nuts. Mix until coated;
set aside. Add remaining flour mixture and eggs to creamed mixture,
gradually, beating well after each addition. Stir in vanilla and lemon
juice. Fold in dates and nuts. Pour into greased and floured Bundt pan.
Bake at 250 degrees 2-1/2 hours. Pour enough wine over warm cake to
saturate. Store in airtight container 3-7 days.
grannym IL
Favorite Lemon Meringue
Total recipe - 2 pts
1 4 serving size (0.8 oz) Sugar Free COOK & SERVE vanilla pudding
1 4 serving size (0.3 oz) Sugar Free Lemon jello
2 cups water
Add pudding to water and bring to a boil. Take off heat and add Jell-O.
Chill. Top with Cool Whip Free. Variation:
Chocolate Cook & Serve Pudding with cherry jello.
This recipe looks very good, but is it just a pudding or does one put it
in a pie shell, or a certain size dish?
Bill In ENC
Easter Recipes and Traditions from our
Members
Go to the home page and click the link on that
page
In 3/12/08 news letter, Sue in Florida wrote about the original recipe
for macaroni and cheese. I don't have an answer to your question,
but I was wondering about recipe you ask about.
what are the directions to make this recipe?? thanks
Linda in MO
This is for Linda, who on 3/10/08 requested recipes for cookies without
flour due to wheat intolerance (Celiac sprue?) Here are some good, free
recipes sites for gluten free recipes:
www.recipezaar.com,
www.csaceliacs.org/recipes, www.gfkitchen.server101.com
My BIL has celiac sprue disease and these sites have been helpful to him.
Good luck. Dianamae
Linda was looking for simple recipes for cookies without flour?
She can go to WWW.Celiac.com for
recipes of all kinds.
Betty in ME
Deviled Egg
Includes Egg Dye recipes
Easter Recipes
For Patrica F, in the 3/14 newsletter. Sorry for your losses in the
house fire. Regarding the 3 minute fudge, go to
www.eaglebrand.com, recipe search,
Fool Proof Chocolate Fudge. I think this is the recipe you wanted. Also, I
use this recipe (omit the nuts) for truffles. After chilling, roll into
balls, then into sprinkles. For Easter you could make into egg shape. Hope
this helps. Carolyn in Acworth, GA
(Nancy-enjoy your family! Thanks for newletter.)
For Kathi in Virginia who wanted Carraba's Sausage and Lentil Soup
recipe.
Here's one:
http://www.recipezaar.com/162864
gramaj
Carrabas Sausage and Lentil Soup Recipe
I've gone to Carrabas many times just for this soup. A lady from my supper
club happened to bring this in for our soup theme and it tasted exactly
like Carrabas! I've substituted Italian turkey many times and you would
never notice the difference. You might also want to sprinkle some fresh
basil and Parmesan cheese on top. Its good with a crusty piece of bread!
by Boo's Mom
Carrabas Sausage and Lentil Soup Recipe
1¼ hours | 15 min prep | SERVES 6 -8 1 lb Italian sausage (You can also
use Italian turkey sausage)
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
2-3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme
Brown sausage; drain off fat. In a large pot combine all ingredients bring
to boil. Reduce heat,cover. Simmer for about 1 hour or until lentils are
tender. Add water if necessary, for desired consistency. I like to puree
about 1 cup of the soup and add back to pot to give it a thicker
consistency.
Sprinkle with Parmesan cheese and serve.
Thawing Times for Ham and cooking times
per pound.
This is for Marlene in FL for a punch recipe. This punch is great--not
too sweet, therefore it is very thirst-quenching:
Fruit Punch
6 cups water
2 ½ cups sugar
1 6oz. Frozen orange juice
1 6oz water
1 6oz frozen lemon juice
1 6oz water
1 46 oz pineapple juice
2 lemons
3 bananas (mashed)
3 two-litre bottles ginger ale
Mash bananas and combine w/ juices. Boil sugar and water for 5 minutes.
Cool. Add to banana mixture. Divide into 3 half gallons and freeze.
To serve: Take from freezer at least 2 hours before serving. Pour ginger
ale over and mix well (using 1 ginger ale per half gallon fruit mix.
Tina in GA
Hello Everyone,
I've been reading everyone's way to make city chicken, here is the
way I have made it for years.
Put your pork on the skewers. Mix some flour and some bread crumbs,
like half and half, beat 2 eggs with about 2 tbs. water.
Roll in flour mixture, then dip in egg mixture, then in flour mixture, add
salt, pepper, and some garlic powder in flour mixture. Brown them in some
oil in skillet, then put them in roaster . Pour 2 can of cream of chicken
soup, 2 can of water over them and bake covered for about 2 hours covered.
I usually mix soup and water together first then pour over them. Bake at
350 degrees for about 2 hrs.
Great served over noodles.
Enjoy. Roberts wife in Ohio
This is recipe straight out of a cookbook but a GOOD one. I ‘ve only
changed a couple of things about it. It’s just THAT good. Smilin’ - Home
someone else enjoys not only it’s easy preparation but it delicious
healthfulness too.
Hamburger Vegetable Soup
(* my little tweak)
1-lb lean ground beef
1 medium onion, chopped
2-tspn minced garlic
1 6-pk (small cans) Spicy V-8
*1-cup beef broth (only because we like a lot of liquid in our soup)
1(14.50-oz) can stewed tomatoes
2-cups coleslaw mix (I LOVE this “quickie” instead of chopping the carrots
and cabbage)
2-cups frozen green beans, thawed
2-cups frozen corn, thawed
2-tbspn Worcestershire Sauce
1-tspn dried basil
*1-tspn salt
*1-tspn Lowry’s Seasoned salt
*1/2-tspn black pepper
In a large skillet, brown down the ground beef, onions and garlic. Drain
and add to the bottom of the crock pot (5-qt works fine). Add the
remaining ingredients and stir until well combines. Cover and cook on low
for 8-9 hours. (10 servings)
-Susana
Chocolate Eclair Cake
1 box of graham crackers - 2 small packages of French vanilla pudding - 3
& 1/2 cups of milk - (1) 8 oz. package of cool whip.
Butter sides and bottom of 13x9 pan and line with the crackers
Mix pudding and milk and beat at medium speed for 2 minutes - add cool
whip to the blended mixture
Pour 1/2 of the mixture over the crackers - add another layer of crackers
and remaining pudding mixture - cover with another layer of crackers and
refrigerate for 2 hours.
Frosting
2 packages of Bakers chocolate bake (I believe that is 2 ounces) - 2
teaspoons of white Karo mix - 3 tablespoons milk - 3 tablespoons of
vanilla - 2 teaspoons of soft butter and 1 & 1/2 cups of powdered sugar.
Beat together until smooth and put on top of cake. Nancy: I look forward
to your newsletter. If I don't get any other email I can always depend on
you. Thanks again for all your hard work and God bless you.
Bernie
Re wilted lettuce. The way it was done at our house, many years
ago, was to brown off diced bacon. Remove bacon, add l/4 cup cider
vinegar, l/4 c sugar to the bacon fat in the fry pan. Add l/8 cup water.
Bring to boil. Pour over chopped or torn lettuce. The heat of the boiled
dressing will do the necessary wilting. Note: test the taste of vinegar,
sugar and water. Adjust seasonings if too sour, or too sweet. Also add
salt and pepper to mixture. Hope this helps. You can also use this recipe
on coleslaw. Mary Jean, San Marcos, CA.
In reference to Nancy in Michigan's request (2-15) for wilted lettuce
salad, I use the Betty Crocker recipe for wilted greens. I never think
about the recipe until my lettuce and green onions are growing in the
spring, because I have never make it with "store bought" lettuce. Hope
this is the recipe she is remembers. You can use lettuce, spinach, endive,
romaine or a combination of greens.
Jae, Central OK
Wilted Lettuce Salad
Fry 4 slices bacon, cut up, until crisp. Add 1/4 cup cider vinegar, 2
Tbsp. water to bacon pan and heat. Be careful when adding the liquids to
the bacon pan with grease. (I pour a little of the bacon fat off to cut
calories. I leave about 1 1/2 T. in pan) Pour over 1 quart shredded greens
tossed with 2 green onions, chopped, salt and pepper to taste. Sprinkle 1
hard cooked egg, chopped, over top.
Jae, Luther, OK
Would love to try the recipe for Blasted Chicken ( Bette of Indiana)
but no-one in our family, except our Yorkie, likes dark meat. Is it
possible to prepare only chicken breasts in this manner? Thank you.
Beverly from Oklahoma
Hi Nancy,
First of all, let me say how much I enjoy your daily recipes. I am still
learning how to use a computer but your site was one of the first I signed
up for and I think the only one I continue reading.
I am hoping to find a recipe that I read on your site but have somehow
managed to delete.
It is for a cake. The only description I can give you, is that it involves
a cake mix and then when it is still warm you poke holes in it and then a
mixture which I believe involves coconut is poured over it. I believe
Coolwhip or whipping cream is then spread on once the cake has cooled.
Any help you can give me would be so much appreciated. Also, LOL if
someone does reply to this where do I look to find it? As I said I am
still learning to use my computer. I just wish it was as easy as an oven.
Thank You, Marilyn Winnipeg Canada
Ruth Ann, who wanted Jalapeno Poppers with cheddar, this is our
favorite recipe for them:
Grilled Cheddar Poppers
Jalapenos, halved and seeded (as many as you want)
Cheddar cheese, Monterey Pepper Jack, etc cut in "sticks"
bacon, as many strips as jalapeno halves
Place cheese sticks in jalapeno halves (may need to "smash" them in there)
Wrap each half with a piece of bacon (use toothpick if desired to hold
it). Grill these until bacon is done. If we are not using the grill for
anything else, then I bake them in the oven and broil for a few minutes to
crisp up the bacon.
This is another recipe we make frequently, however it does use a small
amount of cream cheese, but it's only to hold the ingredients together.
You can't taste it at all. I don't care for the cream cheese poppers
either, but you can't even tell it's in these
Party Poppers
4 oz cream cheese
1 c shredded cheddar
1 c shredded Monterey Jack
6 strips bacon, cooked and crumbled
1/4 t salt
1/4 t chili powder
1/4 t garlic powder
1 lb halved and seeded jalapenos
1/2 c panko bread crumbs (can use Italian)
Mix all ingredients except for peppers and crumbs. Spoon 2 T of mixture
into each half, roll in crumbs and place on jellyroll pan. Bake for 20
minutes at 300*. Serve with sour cream.
Hope you enjoy!
Lisa (East Texas)
Nancy, I really love your newsletter and I have been searching for a
from scratch recipe to make duros, durros, etc as mentioned in Wikipedia
below.
I have searched the internet for weeks and months. The only thing I have
been able to find is a clue to the ingredients.
They are Flour, Iodized Salt, Corn Starch, Bicarbonate of Soda, Vegetable
Oil and food coloring.
When they are cooked in hot oil or the microwave, they puff up and make a
great snack. They can't be more difficult to make that pasta or egg
noodles from scratch. My wife and I do scratch noodles fairly often.
What I am not been able to find is the proportion of each of the
ingredients and a general procedure.
Could you please help or find someone that can
Thanks, Ken J Demel
HI family, When I slice a tomato, and don't use all of it, how
do I keep it for the next day? Here in Va. tomatoes are from $2.69 a pound
to over $3.00.
Thanks, Boots in Va
Hi Nancy and Nancylanders, Nancy, I hope you are having a nice time off
week. I can't tell you how much I appreciate all your work. This is kind
of long, so use what you can or want to...
Note: About Salmon loaf or croquettes -- I make a white sauce and add
frozen peas to serve on top of both. It is delicious served this way, once
I tried it, I never served them without again.
Hint: For people who have a white glass-top stove, a friend runs a
cleaning service and many of her clients have these stoves. She can't
spare the time the very gentle ceramic cleansers take to clean these
stovetops, so she uses bartender's cleanser on them. This is less abrasive
than other powdered cleansers, and it works much faster than the ceramic
cleansers in liquid form. I tried it and it worked so much better and it
didn't scratch the surface.
This is a tried and true recipe from the 80's. It makes a gallon of muffin
batter and keeps well in a covered container (I use a gallon ice cream
bucket) in the refrigerator for quick and healthy and delicious early
morning muffins.
Judy's Bran Muffins
Keep in covered container in the refrigerator and bake as needed at 375
degrees, 20 min.
3 cups sugar
1 heaping cup shortening or cooking oil
4 cups Kellogg's All Bran
2 cups Nabisco Bran
2 cups boiling water (pour over bran)
4 eggs
1 qt buttermilk
5 cups flour
5 tsp soda
1 tsp salt
Mix lightly, do not beat. Put in gallon ice cream container or gallon zip
lock bag and store in refrigerator. Bake batter in muffin cups 375 for 20
minutes.
This weekend I made homemade pizza. I used a stone, a Prepared
Pantry Crisping no-stick pizza pan with holes in the bottom, and I made
dough using my Kitchen Aide mixer with dough beater. We used a quickie
dough recipe so it didn't have to sit overnight. We sprinkled a little
garlic salt in the dough.
After we spread the dough, we spread Bertelli's Tomato and Basil sauce on
it, sprinkled that with Tuscan seasoning, then pepperoni, mushrooms, green
and black sliced olives, green pepper sliced, and a cheese blend of 80%
Mozzarella, 20% white Vermont Cheddar, and topped it off with grated
Asiago which is a strong cheese that is similar to Parmesan and Romano but
has a more mellow flavor. I used my salad shooter for peppers, mushrooms,
and cheeses. Finally, we ground Italian Seasoning over the top.
Then we baked it at 500 (getting the temperature up there gradually so the
stone wouldn't crack) laid the pan on the stone, and baked it until it was
perfect, I think about 15 min. Maybe a little longer, we like a crisp
crust.
We played Italian music, lit candles, poured the merlot and served it with
a shaker of red pepper flakes and it was perfect. My grandchildren are
going to be amazed at their pizza grandma. It was the best pizza we've
ever had, anywhere, and we've hit every pizzeria we've ever found in our
travels.
I downloaded a wonderful 84 page ebook called "Secrets from Inside the
Pizzeria" by Bev Collins, which has all the information anyone needs
to open their own kitchen pizzeria, and it inspired me. You can email Bev
here and she can tell you where to find the download.
bev@sitesandsounds.com
Eve in not so cold WI, back on the diet today...
Hi Nancy,
Here is a recipe for light gingerbread that you can use in your newsletter
or on your site. You might add something like the statement below for
those who would like more recipes.
https://www.preparedpantry.com/LightGingerbread.htm
This recipe came from “The Wonderful World of Gingerbread”. If
Nancylanders would like more recipes like this, they can download this
gingerbread guide e-book.
https://www.preparedpantry.com/Gingerbread-Guide-Signup.htm
Dennis Weaver, The Prepared Pantry, 208-745-7892
Hi Everyone,
I'm planning an event and looking for some easy coffee recipes. I'd like
to serve something other than regular coffee. :-)
Thanks in advance! Mardi in MO
Hi everyone!
Does anyone have any thoughts for healthy snacks for preschoolers?
My daughter is sick of fruit cups, hummus and crackers, and I am sick of
giving her junk food between meals. What works for your family?
Thanks! Diana in RI
As an FYI, this can also be made with same amount of Splenda in place
of sugar...the cookies are a bit crumbly but delish!!!
Linda in the March 10 newsletter wanted recipes for flour free cookies.
This is one my family and I have enjoyed
I Can"t Believe It"s A Cookie
1-c. peanut butter
2-c. sugar
2-eggs slightly beaten
Combine all ingredients in mixing bowl. Don't use electric mixer. Shape
dough into balls, using about 1 tbs. dough for each ball. Bake @325
degrees for 7 mins. or until slightly browned.
Betty in Mableton, Ga.
Hi Nancy,
We had a chance to pick up some really, really nice barbecue tools at a
closeout price. And summer is almost here. So we would like to offer them
to Nancylanders at half price.
These are the nicest BBQ tools I have ever used and with Mother’s Day and
Father’s Day coming up they will make great gifts without spending a ton
of money. You can get a set from $15. See them here:
https://www.preparedpantry.com/index.asp
Dennis Weaver, The Prepared Pantry
208-745-7892
This is for Rosemarie in rural Kansas city, requested March 12th.
This is the way I do my dollies, learned from my Mother.
I buy a bottle of liquid starch, [depending on how many you have&thick
they are] Put 1/2 the bottle in a pan, add a good amount of regular sugar,
stir with your hands till dissolved, add your cleaned dollies in the
mixture, squeeze gently to really soak it up well. then squeeze them
&place them on heavy duty foil, spred them out gently. they take quite
awhile to dry, every so often smooth them again. Just did 5 fancy ones.
you can save the starch for another time. [your hands will feel really
gooey] hoping this works for you, I've been doing this since the 50's.
Marie from MA
Pickled Eggs
I want to pickle 2 dozen eggs for Easter. I want to use the pickled beets
in jars at the supermarket. I need guidance, how far ahead do I need to
start? What do I need to put the eggs in with the beets and juice to get a
good color? Must the container be clear in color? Also, the best way to
hard boil the 2 dozen eggs?
Thanks, Boots in Va.
Hi Nancy and Nancylanders.. Re: Rosemary in K.C. (3-12-008 NL)
regarding stiffing for crocheted items. The last time I "starched" my
doilies I dipped them in a mixture of the white school glue and about half
as much water. Spread on clean towel to dry. This has been a year ago and
they still look nice. The glue can be purchased at Dollar General Stores.
Margaret, Tulsa
This is for Patrica F,
Easy Microwave Fudge
1 (12 oz.) pkg. milk chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 can Eagle Brand milk
1 tsp. vanilla
1 c. walnuts or pecans
8x8x2 inch pan lined with foil
Spray large microwave bowl with Pam. Add both packages of chips and Eagle
Brand milk. Heat in microwave for 2-2 1/2 minutes. Stir melted chips
together plus 1 teaspoon vanilla. After smooth add nuts. Then pour this
mixture into foil lined 8 x 8 x 2 inch pan. Cool in refrigerator for 1
hour. Cut into small pieces for serving. Keep well covered so the fudge
will not dry out.
Nancy in Virginia Beach, Va
A long time ago I got an old cookbook where the recipes took name-brand
ingredients. In both of these salads there was no oil, just the sugar and
vinegar. I've been making both that way for years, and you can't even tell
there's no oil in them, and I'm sure they're much healthier.
Susan in Iowa
To my Nancy's group praying partners, I need your prayers! My
husband as you know had lung cancer last year, this year diagnosed with
prostate cancer, and this week they found cancer in liver. As you can
imagine I am broken hearted, but know God is in control. I would
appreciate all of your prayers. We had a word from God from one of our
Prayer Warrior groups yesterday that God said Praise! So I am asking all
who will begin Praising God for what he has done for my husband Nathan. He
goes for biopsies on liver tomorrow at 6:30 AM. Please keep us in your
prayers.
Betty T. Ga.
To Tammy in Florida
I can't imagine how you handled all your troubles with no help. Thank God
he heard your prayers and you are still with us. My husband had an
aneurysm of the brain in 1966 and was not expected to live. I was the
mother of 4 children and 8 months pregnant with my 5th. He survived and
was released from the hospital when my 5th son was 1 month old. His
aneurysm dissolved, which is a miracle in itself - God answered my prayers
but I had a lot of help from my church, family and friends. I don't know
how you did it.
Bernie
