To Jean in NE Oklahoma. Do you use in the Cascade dishwasher powder
alone in the laundry or do you use it with your regular laundry detergent?
I am anxious to try this but I want to make sure I do it right.
Dixie in AL
The past several weeks I have been visiting in Arizona with my family.
Each year my sister-in-law, Betty, has all her brother's and sisters (9 of
them) and their families come to her house. Even though I am not a "Marple"
I feel like I am a part of her family. We ate, talked, and ate more.
Everyone had a great time.
Creamy Sun-Dried Tomato Dip
Yield: 8 Servings
4 oz. dry-packed sun-dried tomatoes
3/4 cup 5% ricotta cheese
1/2 cup chopped fresh parsley
1/3 cup vegetable stock or water
3 tablespoons chopped black olives
2 tablespoons olive oil
2 tablespoons toasted pine nuts
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
In a small bowl, pour boiling water to cover over sun-dried tomatoes. Let
stand 15 minutes. Drain and chop. In a food processor combine sun-dried
tomatoes, ricotta, parsley, stock, olives, olive oil, pine nuts, Parmesan
cheese and garlic; process until well combined but
still chunky. Makes: 1-3/4 cup
Nutritional Information Per Serving (1/8 of recipe): Calories: 111, Fat: 6
g, Carbohydrate: 10 g, Fiber: 0 g, Protein: 6 g, Sodium: 356 mg,
Cholesterol: 8 mg
Source: "The Best Diabetes Cookbook"
Fresh Peach Muffins
Yield: 12 muffins
1 cup peeled, chopped fresh ripe peaches
1 teaspoon fresh lemon juice
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon mace
1/4 teaspoon salt
1 large egg, or 1/4 cup egg substitute
1/4 cup canola or corn oil
1 cup fat-free milk
Preheat the oven to 400*F. Prepare a 12-cup muffin pan with nonstick pan
spray or line the muffin cups with paper liners. Combine the peaches and
lemon juice in a small bowl. Stir to mix; set aside. In a large bowl,
combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.
Beat the egg, oil, and milk together in a small bowl. Add to the dry
ingredients and stir until the flour is moistened. Fold in the peaches.
Divide batter among the muffin cups; each will be about 2/3 cull. Bake
about 25 minutes, or until a toothpick inserted in the center of a muffin
comes out clean. Remove the muffins from the pan immediately to avoid
sticking.
Calories: 154 Protein: 4 g Sodium: 156 mg Cholesterol: 18 mg Fat: 5 g
Carbohydrates: 23 g Exchanges: 1-1/2 Starch, 1 Fat
Bobby from S C
Three-in-One Chocolate Chip Cookies
This recipe makes a dense blondie bar cookie or a chewy chocolate chip
cookie. The difference is how you bake it. The recipe makes blondies that
are chewy and moist or quality chocolate chip cookies in either a drop
cookie or refrigerator cookie. The refrigerator cookie has a little
different appearance and texture than does the drop cookie. It is thinner,
more wafer-like, crisper, and more formal looking. Because the
refrigerator cookie is sliced with many of the chips and nuts cut into
smaller pieces, these cookies have a more formal, flecked appearance.
Which do we prefer? We love rich, moist bar cookies and these blondies are
very good. But then, that’s just our preference. To see another rich,
moist bar cookie, check out Hermits in a Bar.
If you like, you can divide this recipe. Place about half of the dough in
an 8 x 8-inch baking pan to make bar cookies and use the rest of the dough
for drop or refrigerator cookies. This is an ideal solution for a smaller
family: bake a half-batch of bar cookies now and refrigerator cookies
several days later.
Blondie Chocolate Chip Cookies
1/2 cup butter
3/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1/2 cup butter
3/4 cup brown sugar
1/2 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup walnuts
1 cup milk chocolate or semi-sweet chocolate chips
Preheat the oven to 350 degrees
1. Cream 1/2 cup of the butter, sugar, and salt together. Add the eggs one
at a time, beating after each. Beat until light and fluffy.
2. In a medium microwave-safe bowl, melt the second 1/2 cup of butter in
the microwave until it is mostly melted, about 45 seconds at high power.
Stir in the brown sugar to make a thick syrup. Stir in the vanilla
extract.
3. Measure the flour by spooning it into the measuring cups. (If you scoop
the flour from the bag, it will be packed and you will have too much
flour.) Mix in the baking soda so that it is dispersed.
4. Beat the brown sugar mixture into the creamed sugar mixture. Add the
flour mixture in two or three additions mixing only until combined. Add
the chocolate chips and nuts.
5. Line an 8 1/2 x 13-inch baking pan with parchment paper or aluminum
foil. If you use aluminum foil, press the foil into the pan with it
extending from both ends of the pan. Grease the foil. Spread the batter in
the pan. The dough is heavy and thick. Use a spatula to pat the dough down
and distribute it evenly in the pan.
6. Bake for 24 to 28 minutes or until the top is golden brown. Remove the
pan to cool on a wire rack. After the cookies have cooled for 45 minutes
or so, remove the cookies from the pan by grasping the ends of the foil or
parchment paper and lift from the pan. Remove the cookies to a cutting
board and cut them into the desired sizes and shapes using a ruler to
measure the cuts uniformly and a sharp, serrated knife to cut through the
nuts cleanly.
Chocolate Chip Drop Cookies
Use the same recipe to make chocolate chip drop cookies. Instead of baking
in a pan, drop rounded spoonfuls of dough on a greased baking sheet. Bake
for nine to eleven minutes at 350 degrees. Remove the cookies to a wire
rack to cool.
Chocolate Chip Refrigerator Cookies
Use the same recipe to make chocolate chip refrigerator cookies. Roll the
dough into two logs in wax paper with the logs being about 1 3/4 inches in
diameter. Refrigerate the logs for a couple hours. Slice the logs into
3/8-inch thick slices with a sharp, serrated knife. Place the slices on a
greased baking sheet. Bake for ten to twelve minutes at 350 degrees.
Remove the cookies to a wire rack to cool.
Printable Version of this recipe
How to Make: Your Own Buttermilk Pancake Mix
Pineapple Beets
2 cups cooked diced beets (any color)
2 tablespoons oil or butter
1 cup crushed pineapple
2 tablespoons cider vinegar
2 tablespoons cornstarch
1/2 teaspoon pineapple flavoring
salt and pepper to taste
cook beets then peel and dice. In a small saucepan combine butter (or
oil), pineapple, vinegar, cornstarch and pineapple flavoring. Cook just
until it thickens. Pour mixture over diced beets. Stir until well mixed
add salt and pepper. mix well. Cool until well chilled.
Judy
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Hello Nancy, I have a request for a lady who demonstrates cooking with
a rice cooker. I spoke with her recently and during our conversation found
out that she could use new ideas for demos. It was some time back, I
remember, there was quite a back-and-forth with recipes for rice cookers.
I would appreciate someone letting me know if they can remember
approximately when. I don't mind doing the research, just don't remember
when. Thanks for any help anyone can give.
Betty in MS
Apple Cinnamon Jelly
1 package powdered fruit pectin
1 quart apple juice
4 cups sugar
1 to 2 tbsp. red cinnamon candies
In a large pot, dissolve the powdered fruit pectin in the apple juice and
bring to a boil. Add sugar and candies. Return to boiling, stirring
occasionally. Boil 2 minutes, stirring constantly or until mixture drips
with jelly-like consistency from stirring spoon. Remove from heat and
skim. Ladle into hot sterilized jars and seal. Cool completely, label, and
store in the refrigerator.
Tona in Bama
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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.
I am looking for the recipe for oatmeal cookies that has
applesauce in it, to make the cookies soft. So sorry I don't know the name
of the person, who sent it in.
Thanks in advance SUE
Does anyone have a recipe using cherry Jell-O & tart pie cherries?
Thanks for your upbeat newsletters.
Nancy N.
BG in Indy I was wondering if you could use a box of pudding and how
much for your Butterscotch Cake recipe? Would you make the pudding first
with this or pour in the dry mix. The cake sounds delicious but I never
buy canned pudding.
Thanks, Laurie ~ Muskegon,MI
Hi to Nancylanders & Furbabies!
To Dee in TX and Dee in SIL (others from Marietta,OH too):
I live in Vienna, WV currently and grew up in South Parkersburg, WV.
I love this area and wouldn't ever want to leave due to my family and my
ex-in-laws and others are here! I have lived and worked here since 1996
when I got married to my ex husband.
About the pepperoni roll recipes, I think that the easiest is to
use thawed frozen bread dough and a slice of cheese with a few pepperoni
slices.
I think that the origination of those rolls is in Fairmont, WV. When I
went to school there, it was common knowledge to the locals it was the
"Home of the Pepperoni Roll" . I never ate one until I went there to
school. Tomaro's Bread in Clarksburg has the cutest slogan on
theirs..."Eat Tomaro's, TODAY!"
LOVE THE NEWSLETTER, Lara in Vienna, WV
Hi Nancy - thanks for the wonderful service you provide for all of us
addicted to cooking! I have lost track of a recipe called "Angie's
Spaghetti Sauce" that showed up in the newsletter sometime in February
of 2005. If had taco mix in it and was great. Did anyone else save that
recipe?
Hope so.....thanks in advance.
Kim
Banana Nut Cake
1/3 c (2/3 stick) margarine
1/3 c sugar---sugar substitute equals to 1/2 c sugar
2 large eggs
1 tsp vanilla extract
1 3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed banana
1/4 c chopped English walnuts
Cream margarine, sugar, and sugar substitute together at medium speed
until light and fluffy. Add eggs and vanilla, and mix at medium speed
until creamy, scraping down the bowl before and after adding eggs and
vanilla. Stir flour, baking powder, baking soda, and salt and walnuts. Mix
at medium speed until creamy. Spread batter evenly in a 9-inch square cake
pan that has been sprayed with pan spray or greased with margarine. Bake
at 350 degrees for 30 to 35 minutes, or until cake pulls away from the
sides of the pan and a cake tester comes out clean from the center. Cool
on a wire rack to room temperature. Cut four by four. Makes 16 Servings.
Nutrients Per Serving: 121 Calories, 6 g Fat, 15 g Carbohydrates, 3 g
Protein, 166 mg Sodium, 34 mg Cholesterol Dietary Exchanges:
1 Starch and 1 Fat; or 1 Carbohydrate Choice Low-Cholesterol Diets: Omit
eggs. Use 1/2 c egg whites or liquid egg substitute. Low-Sodium Diets:
Omit salt. Use low-sodium baking powder and salt free margarine.
Chocolate Oat Bran Cake
Don't let the thought of oat bran stop you from trying this cake. It is
delicious, and most people never guess it is diabetic or contains oat
bran.
1 c oat bran cereal
1 c water
1 large egg
1/3 c vegetable oil
dry sugar substitute equal to 1/3 c sugar
1 tsp vanilla extract
1 tsp chocolate flavoring (optional)
1 tbsp white vinegar
1 c all-purpose flour
1/3 c sugar
1/4 c unsweetened cocoa powder
2 tbsp instant dry milk
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
Place cereal, water, egg, oil, dry sugar substitute, flavorings, and
vinegar in a mixer bowl. Mix lightly and let stand for 30 to 45 minutes.
(This timing is very important.) Stir flour, sugar, cocoa, dry milk,
baking soda, cinnamon, and salt together to blend well. Add to cereal
mixture and mix at medium speed about 1 minute, or until well blended.
Spread batter evenly in a 9-inch square cake pan that has been sprayed
with pan spray or greased with margarine. Bake at 350*F for about 35
minutes, or until cake pulls away from the sides of the pan and a cake
tester comes out clean from the center. Cool on a wire rack. Cut four by
four. Makes 16 Servings. Nutrients Per Serving: 114 Calories, 6 g Fat, 15
g Carbohydrates, 2 g Protein 126 mg Sodium, 17 mg Cholesterol Dietary
Exchanges: 1 Starch and 1 Fat; or 1 Carbohydrate Choice Low-Cholesterol
Diets: Omit eggs. Use 1/4 c egg whites or liquid egg substitute.
Low-Sodium Diets: Omit salt.
Bobby from S C
Hi Nancy;
I am wondering if any of your readers have parfait recipes they could
share with me that have yogurt, granola and fruit as ingredients.
Thank you, Marissa D
Biscuit Lasagna
1 lb. ground beef
1/2 cup chopped onion
1 jar (32 oz) spaghetti sauce
1 tbsp parsley flakes
1 tsp. dried oregano leaves
3 cups Bisquick
1 cup creamed cottage cheese
1/4 cup grated Parmesan cheese
3/4 cup milk
1 tbsp parsley flakes
1 tsp dried basil leaves
1 cup shredded zucchini (about 1 small)
2 cups mozzarella cheese (8 oz)
Heat oven to 375 degrees.
Cook and stir ground beef and onion in 4 qt. saucepan over medium heat
until beef is brown; drain. Stir in spaghetti sauce, 1 tbsp parsley and
the oregano. Heat to boiling over medium high heat, stirring occasionally.
Keep warm over low heat.
Mix remaining ingredients except zucchini and mozzarella cheese until
dough forms, beat 20 strokes. Spread half of the dough in ungreased
rectangular pan, 13x9x2.
Sprinkle half of the zucchini over dough; spread half of the beef mixture
over zucchini. Sprinkle with half of the mozzarella cheese. Drop remaining
dough by heaping teaspoonfuls onto cheese. Repeat with remaining zucchini,
beef mixture and cheese. Bake until biscuits are dark golden brown, about
35 minutes. Let stand 10 minutes before cutting.
Tona in Bama
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name of recipe and number of servings. Remember to include your name
within the message as well.
I am waaaay behind in reading the Nancy’s Newsletter … therefore, I
just read in the March 14 newsletter, the question from Elaine/Arlington,
TX, regarding pesky FRUIT FLIES …
Following, is the ONLY trick that’s ever worked for me!
I have, for years, had incredible success in keeping fruit flies out of my
fruit bowls by using … Sweet Basil Leaves … [merely a sprinkling of
crushed or chopped]. I simply sprinkle about a teaspoonful of the dry
leaves into the bottom of my fruit bowls, and it seems to keep them away.
If you already have fruit flies swarming, it seems to drive them away!
I’ve shared this secret with many friends, and have had them tell me later
that it’s the first thing ever that has worked for them, as well. I hope
it works for you, too.
Ruth Ann Kansas City
Veggie Bagel
1 medium bagel, split
1 tbsp fat-free cream cheese
1/3 cucumber, thinly sliced
1/3 tomato, finely chopped
1 portobello mushroom, thinly sliced
2 slices reduced-fat or fat-free Swiss cheese
Preheat broiler. Lightly toast bagel in toaster oven. Spread cream cheese
on each half of bagel. Top each half with cucumber, tomato, mushroom, and
slice of cheese. Place on broiler-pan rack and broil 4 minutes or until
cheese is melted. Makes 2 Servings. Nutrients Per Serving: 170 Calories,
4.5 g Fat, 2 g Saturated Fat, 22 g Carbohydrate 13 g Protein, 10 mg
Cholesterol, 230 mg Sodium, 2 g Fiber Dietary Exchanges: 0 Milk, 1
Vegetable, 0 Fruit, 1 Carb, 1 Meat, 0 Fat
Fast French Toast
2 egg whites, beaten
1/2 c 1% milk
1/4 tsp vanilla extract
1/8 tsp ground cinnamon
4 slices bread
Directions: In shallow bowl, combine egg whites, milk, vanilla extract,
and cinnamon. Beat until frothy. Dip bread into egg-white mixture, turning
to coat both sides. Heat large skillet coated with cooking spray over
medium heat. Working in batches if necessary, place bread in pan and cook
3 minutes. Turn bread. Cook 3 minutes longer or until golden brown on both
sides. Makes 2 Servings. Nutrients Per Serving: 174 Calories, 3 g Fat, 1 g
Saturated Fat, 28 g Carbohydrate, 11 g Protein, 2 mg Cholesterol, 339 mg
Sodium, 3 g Fiber Dietary Exchanges: 1/2 Milk, 0 Vegetable, 0 Fruit, 1 1/2
Carb, 1/2 Meat, 0 Fat
Berry Morning Mix
1 c fat-free blueberry yogurt
1/2 c 1% cottage cheese
1/2 c blueberries and/or sliced strawberries
1-2 tbsp low-fat granola
1 tsp crushed walnuts or almonds
2 tsp grated dark chocolate
Directions: In individual cups or large bowl, combine yogurt, cottage
cheese, berries, granola, and nuts. Sprinkle chocolate on top. Makes 2
Servings.
Nutrients Per Serving:
159 Calories, 3 g Fat, 1.5 g Saturated Fat, 22 g Carbohydrate, 12 g
Protein, 5 mg Cholesterol, 290 mg Sodium, 2 g Fiber Dietary Exchanges: 1
Milk, 0 Vegetable, 1/2 Fruit, 0 Carb, 1 Meat, 1/2 Fat
Bobby of S C
Nancy, I have read all the responses about growing horseradish,
and it seems that it would be easy to grow. I love horseradish! Can it be
grown in the lower south?
Donna in NW GA
Please forgive me, readers, I sent in a comment about a recipe called
Blintzes Soufflé, thinking Tona had submitted it. Well, on a Google
search, the recipe could not be found. So, I will send it in, because it's
delicious! and I think you will enjoy it.
Blintzes Soufflé
12 frozen cheese blintz
1/4 lb butter
4 eggs
1 cup sour cream
1/4 cup sugar
Dash of vanilla
Melt butter in large pan and layer blintzes in pan. In blender, beat eggs.
Add sour cream, sugar and vanilla. Pour over blintzes. Bake 1 hour at 350
degrees. Can make ahead and refrigerate, covered, before baking.
I found an 11" x 7" baking dish worked well and will actually hold 14
blintz. I only used 4 tbsp butter but found the sides of the pan difficult
to clean after baking.
NOTE: I could not find cheese blintz so used cherry blintz. I understand
you can purchase cheese blintz at Trader Joe's (4 to a package). This
would make a wonderful Mother's day brunch.
grannym IL
Help! I'm looking for a recipe for a White Chocolate Frosting (or
ganache) that gets firm when refrigerated. I made a French Vanilla
Cake w/ Raspberry filling and topped it w/ this frosting for my daughter's
birthday a few years back. She has requested it again this year, but I
can't find the recipe anywhere. Anyone have something similar? Thanks!
Lisa (East Texas)
Comment
Your recipes are so good. I have collected so many of them in past
newsletters. Good to see write into the newsletter again. I have missed
you.
Nancy Rogers
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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.
Corn Casserole
1 can cream style corn
1 can whole curnel corn drained
1-1/2 sticks butter melted
2 eggs
1 8 ounce container French onion dip
1 box jiffy corn muffin mix
shredded cheddar cheese
Pour butter in casserole dish. Add corns to dish and stir well. In small
bowl stir together eggs and onion dip. Spread over corn in dish. Add corn
muffin mix and mix well. Bake at 350 for 30 minutes. Remove from oven and
sprinkle with cheese. Return to oven just until cheese melts.
Tona in Bama
SCALLOPED CORN
1 (16 oz.) can cream corn
1 c. crushed soda crackers
2 eggs, beaten
1/2 c. celery, chopped
1/4 c. onions, chopped
1/4 tsp. paprika
1/4 tsp. salt
1 c. milk
1 c. cheese, grated
2 tbsp. melted butter
1 (16 oz.) can whole kernel corn (optional)
Bake at 350 degrees until brown. Time varies upon oven temperatures. After
45 minutes, check every 10 minutes.
Tona in Bama
This is for Betty T who, in the February
5 newsletter, said she wanted a recipe for just a few biscuits.
Betty, I'm late getting to this but I hope you read it. My husband makes
the best biscuits I've ever eaten and here's his recipe. This makes
several huge biscuits so if you cut it in half or even in fourth you
should just get a few really nice biscuits. It's easy and even I can make
good biscuits when I use it!
Biscuits
2 to 2-1/2 c flour
3 heaping tsp baking powder (use less if you don't want the biscuits to be
very high)
1/2 tsp salt
1/3 to 1/2 c oil (we use olive oil but any kind works)
1-1/2 c milk (we use powdered)
A lot of people really like those frozen biscuits you can buy so that
might be an option for you. But if you really want homemade, do give these
a try. I think you'll like them!
I am looking for a marinade that Steak and Ale used to use one
their meat. If anyone has one??
Martha
Rosemarie in rural Kansas City
Regarding husbands food stains. I use Dawn dish soap. Pour on
spots, rub a little, and launder as usual. I've used this forever on my
stains from cooking. I never remember to use an apron.
Penny from Wisconsin
My tip for the person, no name given, in the
March 30, newsletter asking what was wrong
that her Lemon Pie did not thicken. I suggest that there was too
much liquid - 2-1/2 cups for only two tablespoons of corn starch & two
eggs. Corn starch usually needs two tablespoons per cup of liquid, & two
eggs would not have helped it thicken that much. Perhaps the same recipe
would be great if you add two more tablespoons of starch. I just made a
coconut cream pie yesterday, and the recipe called for 4 T. corn starch
and 2 eggs with two cups milk,and it turned out great. Hope this helps.
IMM~Iowa
If I print off a recipe from Tona from Bama, I always print her
name on it as well. This way, when I'm looking for something to fix, I
know if it's from her it's bound to be really good. I don't have to second
guess if it's going to turn out right.
What a treasure she is to share her recipes with us; I most certainly
appreciate it.
Keep 'em coming Tona -- love them!!
Joan from Oklahoma City
For Marge in Ohio
Many years ago when I took HomeEc we made tuna noodle casserole as our
first attempt at "real food" LOL. No cream of soup for this instructor. We
simply made a white sauce and used that in place of any soup many recipes
call for. Just give it some flavor with salt pepper and a bit of onion
powder to taste. I hope this helps.
Patti in NE
I got this in my email this morning from Taste of Home Newsletter,
http://www.tasteofhome.com/
I know sometimes people ask on here about cooking for one or two. So here
are a few more recipes to add to your collection.
Lynette in N.Y.
I just love receiving your newsletters and recipes. I have started
sharing them with my boss. she loves the thoughts for the day. how do I
get her on the email list?
Thank you, Kimberly
Comment
There is a link on the top right side of this newsletter to join this
email recipe exchange newsletter. Just click on the link and add an
address. Remember to check the email address for a verification
link. This is an opt in newsletter.
Nancy
