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to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
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newsletter.
I cooked the Swiss Chard, and we really liked it. Here is the recipe I
used. We added a little apple cider vinegar after it was cooked.
Swiss Chard with Garbanzo Beans and Fresh Tomatoes
1 tbsp olive oil
1 shallot, chopped (I used a little diced onion)
1/2 cup garbanzo beans, drained
dash of Watkins pepper
1 bunch red Swiss chard, rinsed and chopped
1 tomato, sliced
1/2 lemon, juiced
Heat olive oil in a large skillet. Stir in shallot; cook and stir for 3-5
minutes. Stir in garbanzo beans and season with salt and pepper; heat
through. Place chard in pan, and cook until wilted. Add tomato slices,
squeeze lemon juice over greens and heat through.
Recently someone wanted to know how to measure popcorn. I couldn't cook
without a 2 quart glass pitcher. I always use it to make cookie and cake
batter. I made kidney bean salad yesterday and used it to mix up the salad
before transferring it to another bowl. The bowl has a handle on the side
that makes it easy to hold on to. I bought my last one at Meijers. Another
necessary tool is a silicone spatula.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070
Watkins Tropical Salsa #01057 can be used as an alternative to barbecue
sauce . It has a blend of pineapple, banana and chilies.
For Cindi in Nebraska who wants TNT recipe for homemade pot pies
creamed vegetable mixture. My grandmother taught me a easy way to do
homemade potpie.
Get a baking dish and spray it.
Layer one put drained mixed vegetables all over the bottom. Depending on
how big it is going to be is how much you want to use. You will want a
nice size layer of veggies.
Layer 2 put in your cut up boneless chicken/turkey meat, canned is ok too.
Spread the meat all over the veggies.
Layer 3 is cream of chicken soup. I always put alot because this is what
makes it so good and creamy. Spread it all over the chicken.
salt, pepper all over to you liking.
The last layer is your crust. I put enough self-rising flour and milk in a
big bowl to make a thick, but pourable batter. Pour this back and fourth
slowly in little rows to let all the pot pie get covered without
disturbing your layers.
bake bout 375? till crust is done, and all is hot.
Depending on how big this is going to be you may need to put Reynolds wrap
over it loosely till it is almost done. This helps to keep to crust from
getting to done/brown and gives all the ingredients time to get hot and
bubbly.
Jenny in Ky.
Hi to Knitter in Illinois: I have posted before about my
toaster/convection oven; I love it. You need to lower the temperature
a little bit and perhaps shorten the cooking time, but it is wonderful. It
toasts, bakes and broils and I got it at Linens n'Things for $50, minus
the 20% discount. My oven has been broken for over 25 years and I finally
have a substitute. Go for it. If you need recipes, please ask Nancylanders.
Hudson Valley Kathleen
Apple Crisp for Two
1/2 c brown sugar
1/4 c oatmeal
1/2 tsp nutmeg
1/4 c flour
1/2 tsp cinnamon
3 tbsp soft butter
Mix above ingredients with a fork until crumbly. Peel, core and slice 2
cups apples (about 4). Place apples in a buttered loaf pan and sprinkle
with oatmeal mixture. Bake at 350° for 30 minutes or until top is brown
and apples are tender. Serve warm. Can also be served over vanilla ice
cream.
Bobbie/IL
For Sue in Fl. Re - the recipe for Honey Soy Ribs sounds good!
What are "Pork Belly Rashers"??? I have a feeling it might be country
bacon but not sure. Also, 100 ml oyster cayse? How much is this? I believe
I've got some very distant relatives in Bendigo from my Family Research
(Rule Family).
Hi there Sue and recipe pals, Pork belly rashers are 1inch slices
of Pork Belly - meat with the fat/skin but no bones. As for the "oyster
cayse" don't know what happened there - should be oyster sauce. Hope you
enjoy them as much as we did.
As for your relatives, I grew up in a small country farming district -
Marong - and there was a Rule family there, may be I know some of your
family - small world....
Elizabeth, Bendigo, Australia
To enlarge the font size just hold down the control key and plus (+)
key. To make the font even larger just click the + key a few times. Make
sure you have the control key pushed, also.
To reduce the font size hold the control key and minus (-) key. This works
great for me.
I love Nancy's Kitchen.
Nancy from MI
Hi All,
I've been wondering for sometime now what the difference is in the various
paprika's? I know one of the members sent the history of the
various kinds but I don't understand the uses and/or flavors (if they have
any). Mostly I just use it for color as I cant taste any flavor!
This group is wonderful! I so enjoy reading about the different ways of
gardening, cooking and cleaning! I always learn something new! Thank you
so much Nancy!!!
Sue in Fl
This is for Judy in Alaska,
You sent in the three recipes for the Taffy Apple Salad, Delicious
Caramel Apple Salad and the Snicker Salad. If you are making one of
these to take to a church covered dish, would you have to double the
recipe or just use the amount you gave.' They sound delicious.
Thanks, Sally in Pa
This is in reference to clouded cut glass. I was told never wash
your cut glass in the dish washer always wash by hand, There is something
in the soap that causes the cloudiness.
Talking about vinegar, the dark vinegar is malt vinegar, the only time I
have ever used it is on English fish and chips never used it for cooking.
When a recipe calls for vinegar I always use White vinegar unless stated
otherwise.
Peggy from Belleville Ontario Canada.
Good morning Nancy and all landers,
I would like to thank everyone for their kind words about my tip using
marigolds in your garden. I had such a problem with squirrels coming
into my garden and taking one bite out of everything and that is why I
found out about the marigolds. Thank you to the Watkins person for all
your tips. I never knew dryer sheets would deter mosquitoes and all your
other tips were of great help to me. I can sympathize with Sylvie in
Scotland - if there is a mosquito within 100 miles it will find me too lol.
Sometimes the most simple solution evades us. I'm sure everyone agrees we
couldn't do without your site Nancy. We not only get great recipes but
help with almost every aspect of all our other problems. Some of our
questions might seem redundant but to us they are real problems and I
thank you over and over again Nancy for starting and keeping up this
wonderful site. God Bless
Dianne in Wisconsin
Comment
The highlight of my day is being allowed to compile all the messages from
the Landers on this site and posting it to the online newsletter.
Nancy Rogers
Good morning all,
I don't know how on earth I am ever going to make all the recipes I have
copied into my cook book, but I keep saying to my better 4 and three
quarters that "you can never have enough recipes" at least I have stopped
buying cook-books, a slight fib I bought Delia's how to chat recently,
only to find out I've been cheating in one way or another all my life. I
draw the line at using tinned mince for shepherd' pie. I personally think
there is a lovely mix of nationalities our Nancy has pulled together. I am
trying to get my son's Southern Irish girlfriend to join in, but working
in London is a bit like living in America - life is all work and hecticly
paced. But Sue in Fl I am enclosing my recipe for Irish Soda Bread:
Irish Soda Bread (preheat oven to 200C)
450 g / 1 lb / 3 1/2 cups flour (either cake flour or all-purpose: but
cake flour works better)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon bicarbonate of soda
Between 200-300 ml / 8-10 fluid ounces sour milk, buttermilk, or plain
("sweet") milk, to mix
Put all dry ingredients in a mixing bowl, make a well in the centre and
add 8 ozs milk (whichever you have chosen) pull all the ingredients
together with a fork. All flours are different so by trial and error you
will know whether to add the other 2 ozs - you don't want the lovely soft
pliable dough that you strive for in ordinary bread. What you want is a
rough just pulled together mound, don't knead it, you don't want to work
the gluten, just flour your hands and shape it into a round about 2 and a
half inches in depth, then cut a cross almost through to form 4 pieces.
This used to be baked on a griddle, and you could still bake it this way
on a thick bottomed dry frying pan, I now do mine in a hot 200 degree C
oven for 10 mins then turn the oven down to 180 for 25 -30 mins, this is
one of those breads where I put a water bath in the bottom of my oven.
Traditionally the Irish would let it cool (wrapped in a damp tea towel)
then split the quarters and toast them, then serve with butter, margerine
honey or even cheese (I can hear my youngest son's Irish girlfriend
howling in horror at the thought of soda bread with cheese, but I happen
to like it with a good slab of mature Scottish cheddar) and a freshly
brewed cup of tea. If you do a search for "Traditional Irish Soda Bread
"you will find some very interesting reading, they are a Nation proud of
their Soda Bread and pour derision on anything but the traditional way.
Nancy I don't know what I did right, but let's hope the spacing will be OK
from now on. Do you know a way to pull the word count icon into emails?
Thanks once again for all the tips, recipes and general info.
Sylvia <Scotland>
To Sharon in PA.
Can this cleaner "The Works" be used on fiber glass shower
floors?
Also, I missed the letter about Marigolds and plants. I have slugs
invading my tomato plants and I don't know what to do about them. Any
suggestions?
Thanks. Ella in Ca.
April 21 Newsletter for Chrissy in Middle< GA
Here is a good sauce for Coconut Shrimp
Island Dipping Sauce
1/2 cup mayonnaise
3 tbsp. orange marmalade
In small bowl, stir together mayonnaise and orange marmalade to combine.
Serve with Coconut Shrimp. Store unused portion in refrigerator.
from Mary B. in St. Charles, MO
For Shirley in Ozark, Mo. in the April
19th newsletter,
I haven't made apple butter but I make fresh applesauce for my husband
almost every two months. I never peel OR core the apples. I quarter them,
put them in a big pot and add a small amount of water. After they are
cooked down and cooled, I run them through my food mill instead of a
sieve. Can't wait to try your apple butter.
Bev in Green Creek, NC
Hello all Nancylanders
It seems so funny reading all the chicken pot pie and beef potpie recipe
on here. I guess it is because we are Pennsylvania Dutch around here but
when we say Pot Pie we make it in a dough form and drop it in the boiling
broth we made from cooking our chicken or beef or even Ham. It will swell
up while it cooks. Here is my recipe for making the dough
Chicken Pot Pie and Beef Pot Pie
6 cups flour
2/3 cup margarine
2tsp Salt
2 Cups milk
When it is all mixed together roll it out on a floured surface like you
are making pie dough. Then take a knife and cut it in long pieces about 2
inches wide by 3" long . I bone my meat and add it back into the pot I
also add potatoes to the boiling stock first and when they start getting
soft I add my dough strips. You can also add onion. It is great warmed up
the next day. I just had the chicken tonight for supper. The ham one is
good to make with Ham Hocks. For those of you who don't know what Ham
Hocks are they are the joint on a pig below the knee with out the feet.
lol Around here we pickle the feet and even make Filled Pig Stomach. You
make a bread filling and add potatoes to it plus spare ribs and sausage or
anything else to you liking. Sew it shut and roast it.
Sharon in Pa.
Good evening all, I had to tell you all that my Hubbie is enjoying his
first ever home-made cheese cake, after almost 43 years of marriage, not
bad eh? taken from the Sour cream cheese cake recipe recently sent in. I
followed the directions, but don't know what graham crackers are, so used
a bought base and when it was cooled I opened a can of mandarin segments
and layered them on top. Delicious - I am so pleased with myself that we
are not having a bought cheese cake from the freezer Thank you. If any
readers want a particular Scottish recipe I might even consider and manage
an English one, let me know and I'll see what I can do (no haggis recipes
please, although I understand chicken balmoral is pretty good, just a
fancy name for chicken stuffed with haggis in a whiskey sauce). I am
enclosing a couple of really easy recipes:
Family Pork/Turkey Meatballs (serves 4)
(these recipes were taken from a local paper and I used to use them when
the house was much busier than it is now)
300g of minced pork or turkey - rolled into tbls sized balls (if you can
buy ready meatballs all to the good) coat in a little flour
3 tbls caramelised onion marmalade or onion chutney
300ml/2pt vegetable stock
2 red apples cored and thickly sliced
Brown the meatballs for 2 mins over a high heat
Stir in the onion marmalade, stock and apples and bring to the boil
Simmer for about 15 mins until the apples and pork/turkey are cooked and
the sauce has thickened.
Serve on a bed of fluffy mash (I like to add grain mustard to my mash, my
Hubbie doesn't like any kind of mustard (what he doesn't know etc.) or a
jacket potato
This one is for Sue in Fl., (be careful what you wish for) a little
Italian influence
Artichoke, Olive And Lemon Pasta
14 ozs/400g Spaghetti
Zest and Juice of 1 lemon
3 tbsp your best extra virgin olive oil
50g/2oz freshly grated parmesan
100g/4oz artichoke hearts from a jar/tin
A handful of black olives
Seasoning to your taste (be careful as black olives can be pretty salty)
A bag approx 100g of wild rocket
While the spaghetti cooks (el dente) there is nothing worse than
overcooked pasta, mix together the lemon zest and juice, olive oil and
parmesan.
Drain the pasta, reserve 3 tbsp of the liquor then return both to the pan
with the lemon mix, artichokes and olives.
Heat through briefly, season stir in the rocket then serve.
Trish in Fl, I got the Welsh Cake recipe from a wonderful Welsh speaking
lady when we found ourselves in adjacent villas in Saudi Arabia away back
in the late 70s, we were there as backups to our Hubbies. She made my life
a little bit more bearable in Riyadh! I'm glad it brought back nice
memories, you could try it without the lard?
Kind regards to all especially Debbie in Lubbock, I shall be thinking and
praying for you on Thursday
Sylvia <Scotland>
I am looking for an recipe for coconut shrimp. I hope there is
such a thing.
Thank You, Kim
To clean vases use a baby bottle brush. Soak with either the TNT
denture cleaner or alka seltzer or even Dawn or any other dishwashing
liquid and scrub with the bottle brush. Works great for me.
Shirley in Ca.
After reading about making pickled eggs using beet juice I just
had to tell you a great story. In 1978 we entertained a group of cattle
people from South Africa for lunch. I had gone to the local poultry farm
and purchased pullet eggs. These are the very smallest eggs from young
chickens. I pickled them in beet juice and everyone just loved them. About
15 years later we were at a convention near Salt Lake City and visiting
with two young men from South Africa. I proceeded to tell them about the
lunch we had and that the purple eggs were the hit of the party. One of
the young men said, "My mother has a motion picture of those eggs". They
came and stayed with us for a few days.
Nancy in MT
This is for Marti in Alabama
You're a girl after my own heart about the pickled beets and then
using the juice for boiled eggs. I keep it simple and do it all at once.
Add extra vinegar to cover and enjoy.
Susana
Hello Nancy, you light up my life.
I love what you do.
This is for Knitter in Illinois.
I have a Panasonic Convention Oven and I just love it. I have used
it for 5 years now and I use it as I would an ordinary oven. I make bread,
cakes, casseroles, roasts, etc.
You get a recipe book with your oven when you purchase it. I can't
remember
what I paid for it , 300.00 to 500.00 I think! It is a microwave and
convection oven combined. I would never part with it. Hope this give you
some ideas.
Knitter in Canada
I need ya'lls help. My husband and I have decided to become "brown
baggers" for weekday lunches and new ideas for light lunches
(refrigeration available) will be greatly appreciated. Thanks in advance.
Susana in Louisiana
Trish in Illinois, thank you so much for the information and links for
Lafayette Louisiana. I've saved the links in my favorites. I love staying
at B&B's and also eating at the local restaurants. Hopefully we will be
back that way soon.
As for the earthquake that hit recently, it even made a noise! I've been
in a couple of earthquakes but this one lasted and made an eerie sound. My
next door neighbor, who is a very brave person as a rule, was cooking
breakfast at 4 a.m. for husband and son. She felt the shaking but said the
noise made her so uneasy, she ran down the hallway crying for her husband.
There were some funny stories about people running outside not fully
clothed. LOL There was another tremor again last night so we're just
waiting to see what happens. My little town is not at the center but we
really feel those quakes. Today is pretty much a perfect day, sunny and
birds singing. I hope you all are enjoying the same.
Doris, S. Indiana
Hey Nancy and Nancylanders, I received this recipe from a friend of
mine and fell in love with it, Its great to make with the kids or
grandkids! Hope you try it and like it, Let me know!
Asian Chicken Roll-Ups
4 Servings
Takes 15 minutes to make, less time to eat
2 TBSP Crunchy Peanut Butter
2 TBSP Teriyaki Baste and Glaze (I used Marinade, Same thing, right?)
1 TBSP Packed Brown Sugar
1 TBSP Hot Water
1 tsp Sesame or Canola Oil
4 Flour Tortillas for burritos (about 8 in.)
8 Slices Deli Cooked Chicken Breast
1 1/2 Cups shredded Lettuce
1 1/2 Cups shredded Carrots
1/2 Cup Chopped Fresh Cilantro
In small bowl, Beat peanut Butter, Teriyaki, Brown sugar, water and oil
with a whisk until smooth. Then spread about 1 1/2 TBSP of the peanut
butter mixture over each tortilla. Top each with 2 slices of Chicken,
about 1/3 cup lettuce, 1/3 cup Carrots, and 2 TBSP Cilantro. Roll up and
enjoy!
Chrissy in Middle Ga
Hi Nancy and furry associates,
God bless you Nancy and furry associates for the wonderful newsletters. If
anyone has a recipe for Mexican lasagna, Mexican potato salad and
Mexican cole slaw I'd love to have them.
Thank you, Mary Joe in New Orleans
Crystal, I loved the flan cake...especially now that I know I
made it right! Unfortunately, went to get a piece and ended up spilling
most of the cake on the floor! :( So, I made another one and for fun, put
food coloring in the flan. Thanks for the recipe!
Lori in IL
To Robbie in IN. Thanks for submitting the recipe for the 7 Layer
Magic Cookie Bars in the 4/20 newsletter.
I got this recipe in the late 70's from a band booster while attending
High School at Kankakee Valley Jr/Sr High in Wheatfield,IN. This really
brought back some memories. It has been many years since I have made these
wonderful cookie bars, but I can tell everyone here, they are FABULOUS!!!
Thanks for the memory...
Dee in S. IL.
Hi Nancy,
A few years ago I was in Rio de Janeiro and had a dessert that I was told
was just called “Pudim”. I can only describe it as a ring of the
moist white cloud of meringue like you would have on a really good lemon
meringue pie, but was in a ring shape and, if I remember correctly which I
may well not, had a dulce sauce. If anyone has a recipe and the secrets of
how to make it turn out so moist and wonderful I would be forever
grateful.
Thanks, Noel from Michigan
Hi Nancy, tried to use the search box, when I key what I'm looking for
in it takes me list of several matches, but when I click on the item to go
to all I get is a black screen.
Billie in Fl
Comment
I don't know what the problem is I notice you have AOL. I went into AOL
and could not duplicate the problem. I did a search by clicking on
www.nancys-kitchen.com and
it pulled up several links. When any of those links were clicked on the
screen opened up. Have no idea of what the problem is.
Nancy Rogers
To Mr. Myron Drinkwater: Yesterday I spent the day with my mom going
through all her recipes. I apologize, but we did not find the recipe for
the Turnip Slaw. After discussing it, we were trying to decide how it
would have been made. Perhaps peeled and finely chopped, then added to
your favorite cole slaw dressing as you would prepare regular cole slaw,
substituting the raw turnips for the cabbage. Possibly even mixed or
halved with regular cabbage.
Again, I apologize for not being able to find it. I'm glad we were able to
find the Turnip Casserole Recipe and send it out to you. Have a great day!
Dee in S. IL. with a whole lotta shakin goin on.....
ps. we had another quake hit last nite (after midnite early monday
morning)
(4.5 this time)
Hi, Nancy and friends, here is a recipe for Cindi in Nebraska for a TNT
homemade chicken pot pie. I, too, love a good filling in a chicken pot pie
and for years I’ve looked for recipes. I found this one a few months ago,
and it was a hit in my 5-adult family. Be sure to use only Campbell’s soup
and Swanson broth—I found out the hard way it’s not as tasty with store
brands, or even homemade broth. Enjoy it!!
Bunnie in Parker, CO
Hurry Up Chicken Pot Pie
2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced BETTER WITH 3 EGGS
1/2 cup thinly sliced carrots-CANNED CARROTS ARE GOOD
1/2 cup frozen green peas definitely frozen peas, gives it mild crunch not
mushy
1 (10 3/4-ounce) can cream of chicken soup Use ONLY Campbell’s
1 cup chicken broth Swanson’s is best
Salt and pepper, optional
1-1/2 cups instant biscuit mix BISQUICK the best
1 cup milk
1 stick melted butter YES, ALL OF THIS—THAT’S THE SECRET OF MAKING IT
TASTE AWESOME!
Preheat oven to 350°F. In a greased 2-quart casserole, layer the chicken,
eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt
and pepper, if desired. Pour over the layers. Stir together the biscuit
mix and milk, and pour this over the casserole.
Drizzle butter over the topping. Bake until the topping is golden brown,
30 to 40 minutes.
Source: Paula Deen
Hello Nancy! How are the furry office assistants doing? We haven't had
an update for a while...just curious.
I recently had dinner at The Cheesecake Factory and had a slice of
their Banana Cheesecake. It was simply the best cheesecake I've
ever had. I was hoping that someone on here might have a clone recipe?
Thank you! Dawn - Cape Cod, MA
Comment
Ditto and Siggy are doing fine. Since my return from Arizona Ditto cries
and cries anytime I leave. Siggy doesn't seem to care. Siggy thinks
everytime I come through the front door he should have another treat.
Ditto wants a treat too but only because Siggy wants one.
Nancy
Good Morning, to my friends around the world. I would like to thank
everyone for helping me with how to get rid of ants. I have passed
suggestions on to my granddaughter and pray one will work. She was really
freaking out with her ants.
I do have another request. Does anyone know how many cake mixes fit
in larger cake pans than 9x13 and how long to cook. I need to use sheet
pans to make some cakes for the senior center. Thanks again for the help
with the ants.
Mary Lamson, Green Brook, NJ
Eve in Wisconsin, I think you have pantry moths I had a really
bad time with them once I use pantry moth traps, I believe Walmart has
them. When I had had enough fighting them I cleaned out my cupboards and I
did spray them and have not had anymore. I keep a trap in there though.
Mary Ann
Regarding: battling small moths from Eve in Wisconsin in the
Saturday April 20th newsletter.
I had this same problem last year, I did the same thing, cleaned, kept
things covered. They're grain or pantry moths, they come in in bags of
grain or seeds. I have parakeets, and I have their seed delivered. In
looking for advice about the problem I found a very simple solution.
Simply put all newly purchased grain, or seeds in your freezer for 48
hours, It kills any eggs in the seed or grain product. I didn't realize
that almost all of our grain/seed purchases contain the eggs for these
critters! Also, there is a product called The Pantry Pest Trap, by the
Safer company, non toxic lasts three months or so and traps grain moths,
flour moths, meal moths and seed moths, I purchased mine at lowes. If you
cannot find the aforementioned brand, I have also used Flour and Pantry
Moth Trap by Spring Star. These should help kill existing moths, until you
can get your seeds and grains "neutralized" by freezing them. Since using
the above method, and the traps, I've had no re-occurring problem
Karoline, Western North Carolina
This is for Eve in Wisc. Sounds like you have pantry moths.
Check your plastic bags box too. I've found them hatching in the boxes!
I'm never really rid of them. They seem to come in cycles. But you can buy
pantry moth traps that you can sit around and it is amazing how many of
those little critters they catch. The traps are small and can be set up
away from animals too. We can get them at Ace Hardware stores.
Lesleigh in PA
Now that the warmer weather has arrived, my sun room gets loaded down
with Lady Bugs. They crawl all over the window. Not harmful in any
way...but not fun to eat out there looking at them!! Any suggestions on
getting rid of them. Thanks
Nina from the Pocono Mts. Pa
To Eve In WI.......in newsletter from
4/20/08. Its about those little moths... I am sooo infested
with them too. I remember back yrs ago we never had problems with these. I
used to stock up and buy when on sale, but cant do that now days UNLESS
you freeze your stuff before you store them. We freeze all dog food. We
store the dog food in clean plastic gallon milk or water jugs. Ive been
told that the bacteria or what ever it is, is in the flour that the
product is made by then it grows and produces the worm that produces the
moth that we have to deal with. The moths will gather and develop on the
edge of your walls where it meets your ceiling too. Its pretty sad when
you find them in the stores before you even bring them home. Good luck Eve
with this problem. Tc and have a wonderful day.
Cathy from Ohio
