Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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Recent Newsletters
Feb 1     Feb 2     Feb 3   Feb 5

In reply to Carla in OR-Jan. 28 newsletter re: letting West Bend Slow Cooker cook all day.

We, husband & I, use our slow cooker to cook foods ranging from 4 to 8 hours. I got my instruction booklet out that came with the WB cooker I purchased and in the instructions it states at a setting of #3 on the dial most foods will need to be cooked 5-7 hours. Recipes in the booklet call for up to 8 hours of cooking on setting of 3 ( lowest recommended cooking temp). Settings of 1 and 2 are to be used for keeping cooked food warm or rewarming it. Setting of 5 is considered cooking on high. On setting of high with cover on soups will do slow boil. On #3 beef stew, roasts, vegetables, dried beans, chilli, etc. do not burn over 6-8 hours.

Wext Bend website is www.westbend.com
Etta in LA

Black and Decker toaster oven problem. The top element of a toaster oven is used like a broiler. It is so close to the food that having it on would cause it to burn. I think if you have it set so both elements work, that would be more like a regular oven, and cycle off and on and not burn food. Hope this helps.

Martie, dried cranberries--
You can use dried cranberries any where you would use raisins. They are great in cookies, oatmeal, granola, or just to snack on.
Rose, Littleton, Co

Hi Nancy,
I wrote earlier requesting the size of the ingredients for Barbara in Corsicana's Crockpot Mexican Fiesta casserole. I did find it using the web. It is on the Nov. 30th site. Maybe if my two notes cross, she won't have to send it again. Amazing how one can look and look and not see. Thanks again. MA/Arizona

Hi Nancy furbabies and all,

I can't remember which day of the newsletter or who requested the recipe for strawberry cheesecake fudge, so please forgive me. I do remember that they have requested the recipe more than once. I found this recipe from Ia. on a site called open line bulletin from the May/June of 1999 issue and I hope
that it is close to what they were thinking of. There is also a recipe for cheesecake fudge at www.thatsmyhome.com that I'm sure could be adapted to make it strawberry or other flavored.

STRAWBERRY FUDGE BALLS
8 oz. pkg. cream cheese, softened
6 oz. pkg. semi sweet chocolate morsels, melted
3/4 cup vanilla wafer crumbs
1/4 cup strawberry preserves
1/2 cup toasted almonds, finely chopped

Beat Cream cheese until creamy. Add chocolate; beat until smooth. Stir in the crumbs and preserves. Cover and chill for 1 hour. Shape into 1 inch balls; roll in the nuts. Keep refrigerated. Makes 4 dozen. (Can be frozen for up to 2 months.)

I haven't tried this yet but I am planing to. I think that I might even use white chocolate chips in place of the semi-sweet chips especially for Valentines day. I think it may come out pink or redddish. I think you could even roll them in red colored sugar or sprinkles to keep in the Valentine theme. I also just purchased some dried strawberries and those might be good to add to this too.
Mary in CT

I am planning on preparing the Lemon Chiffon Dessert that was submitted on January 22nd. I'm not sure about the ingredients because it calls for 1 (8oz.) cream cheese and 1 (3oz.) cream cheese. I'm sorry, but I don't know who sent it in. I'm just wondering if maybe I could just use 8 oz. Thanks!
Lu Ann in TX

Does anyone out there in Nancyland have any good recipes for a super bowl party
thanks, Sally in pa

There have been several corn pudding recipes submitted lately and, while this one is not a pudding, it is quick and easy and delicious - my three favorite criteria. I think I copied the recipe from www.allrecipes.com but various versions appear on other sites. When it's just the two of us I use half the butter, eggs and sour cream, buy the smaller (8.5 oz. and 8.25 oz.) size cans of corn, divide the mix and bake in a 1 quart square baking dish. Hope you enjoy it.
If the recipe has been submitted here previously, I apologize and let you know that I suffer Sometimers Disease - sometimes I forget things.
Julia in PA (used to be GA)

Creamy Corn Casserole
1/2 cup melted butter
2 eggs, beaten
1 package (6.5 oz.) corn bread mix
1 can (15 oz.) whole kernel corn, drained & rinsed
1 can (14.75 oz.) cream style corn
1 cup sour cream

Combine all ingredients in a medium bowl. Spoon mixture into a lightly greased 8x8 baking dish. Bake at 350º for 45 minutes or until the top is golden brown.

My husband and I thank you for the great site. I have found so many good recipes that are becoming our New favorites. After cooking for 46 years it is soooo nice to perk up our meals with some new (to us) recipes.
For Dee in AR I have a recipe that sounds like what she wants. She can just leave out the beets and make it with cucumbers and onions.

Pickled Beets, Onions and Cucumbers
3 bunches medium sized beets without leaves. (about 3 pounds)
1/2 cup tarragon vinegar
sugar
salt
1/2 cup cider vinegar
1/2 teaspoon coarsely ground black pepper
6 medium sized red onions (about 1 1/2 pounds)
1/2 cup distilled white vinegar
1 Tablespoon pickling spice

In a 4 qt saucepan over high heat, heat beets and enough water to cover to boiling. Reduce heat to low; cover and simmer 45 minutes or until beets are tender. Drain beets and set aside until cool enough to handle. Peel and cut into 2 inch chunks. In bowl combine beets, tarragon vinegar, 1/4 cup sugar and 3/4 teaspoon salt. Cover bowl and marinate beets at least 6 hours or over night stirring occasionally.

With a vegetable peeler remove some strips of skin from cucumber, leaving some strips for an attractive look. Cut cucumbers crosswise into 3/4 inch rounds. In glass dish or bowl combine cucumbers, cider vinegar, pepper and 1 teaspoon salt. Cover and marinate 6 hours or over night.; stirring occasionally.

Cut each onion into 6 wedges. In 10 inch skillet over high heat, heat onions, white vinegar, pickling spice, 1/2 cup sugar, 1 teaspoon salt and 1/2 cup water to boiling. Reduce heat to low; cover and simmer 3 minutes or until onions are tender-crisp. Remove onion mixture to bowl; cover and refrigerate until chilled. To serve: with slotted spoon arrange vegetables in separate piles in bowl or large platter.

Sonya

This is a question for Tona. In the January 30 Newsletter your recipe for Crock Pot Spaghetti Sauce is for a 4 qt. Crock Pot. Your recipe says it can be halved for a smaller Crock Pot. My Crock Pot is a 6 qt. size. Can your recipe be adapted for a 6 qt. size? Thanks for all your recipes.
Marie-Pembroke MA

For Sue (Cooky) in Indiana:

Thank you for responding to my questions about the Italian Cheesecake. I don't think I will make it again, as although it tasted good, it wasn't done in the middle. I didn't think 25 minutes was long enough when comparing it with other recipes, but by the time you refrigerate it overnight, it's too late to return it to the oven to cook longer. I do appreciated your help!
Renee in California

TO:C.J in Northeast Arkansas.
What is chocolate gravy and how do you make it.
Detz in MI

Nancy,
I would like to thank you for your great newsletter.
This evening I started to read some of the posts but only got to Lynette in N.Y.'s link to the SunMaid site for a cookbook ( http://www.sunmaid.com/fruitsunshine/intro.html ), where I got totally engrossed in their site and from there, onto www.gooseberrypatch.com. I found some interesting things there, such as some really great cookbooks and kitchen gadgets, etc.

I have ordered four free cookbooks from SunMaid and found a few things at Gooseberry Patch I want and still have some of the cookbooks on the site that I would love to have. OK, I want ALL of the cookbooks from the site. For those readers who like using their crockpots, they might like the crockpot cookbook there.

It's just amazing where this newsletter will lead us!
Beth in KC

This is for C.J. in Arkansas. I saw that you referred to a Chocolate Gravy could you tell us just what that is. It sounds so intriguing. Maybe I could try it for my grandchildren. I am 68 and have 12 grandchildren and 3 great grand children. Thanks in advance for the response. Nancy and all of you make a great team You all keep up the fantastic work. This newsletter is the first thing that I look for when I get on the computer. Nancy bless you for all the hard work that you put in to it.
Donna of Pennsylvania

OK, so somebody make me understand this Vidalia Onion Chopper. I have seen the pictures and I can see where it would cut something into squares (like French fries), but how would it dice anything? Do you have to run the vegetable or fruit back through it, turned the other way? Otherwise, it seems to me you'd have sticks of stuff instead of diced stuff. If I can understand how it works, I might buy one - it sounds intriguing.

By the way, I tried the Perfect Pork Chops tonight for dinner, and they were a hit. Thanks!

Doris in Oklahoma City

for Shirley, smokey mt gal;

Sorry I do not have the rug cleaner recipe but; Most of these carpet cleaning companies leave a film and sometimes it gets sticky in a few hours.. In my opinion, the best commercial cleaner is definitely Stanley Steamer or a commercial cleaner that does ONLY steam cleaning. That way no residue left.
Judy Montana

Hello from darn right cold IL. Shirley requested the home made carpet cleaner recipe. I'm sorry to say, I didn't copy who sent it in but here it is and it works very well. Stay warm!
Bea in IL
Carpet machine cleaner

1/2 cup liquid Tide
1/4 cup Cloxex II (color safe)
1/4 cup white vinegar
Add this to 1 - gallon of hot water in machine.

If you need to pre-treat some areas you can mix this in a spray bottle and spray the area before you start.

I also use CHEAP shaving cream for pre-treating stains. Just spray the foam on the stain and tap it in the carpet with an old toothbrush. Then let the
shaving cream dry. I usually do this the night before since I have to rent a machine. That way I can just shampoo and get the machine back in a timely
manner.

Thanks Connie in TX for the two recipes for chocolate peanut butter pie. Both sound really good and I am sure my DH will truly enjoy eating both of them. I recently made the angel food cake recipe using 20 oz. of crushed pineapple and the one step angel food cake mix. Baked in a ungreased 9 x 13 pan and turned it upside down on four turned over cups to cool after baking at 350 for 35 minutes. Sure was yummy. This recipe was sent in some time ago and have always wanted to try it. Served it with Lite Cool Whip. It is a winner.

You are a gem, Nancy, and I hope you are feeling better. Thanks for your hard work.
Ginny Lee-upstate NY

Nancy and all the friends of Nancy's Newsletter. You asked about kitchen gadgets and may I add a very inexpensive one that works for me. I have always noticed that I seemed to waste more of my expensive pure vanilla that got into the bowl or kettle. At Walmart i purchased, in the heath department , a child syringe for medication. It works wonders . I don't waste any more and after a few trial runs you get to know how to judge the measurement. My pure vanilla will last twice as long. Thanks Nancy for your opportunity to spread knowledge to all the friends.
Aloha JW Hawaii.

I am behind again on reading my newsletters. This is in response to the pressure cooker recipes (1-24-07). I am 66, started using pressure cookers when I was 6 years old (raised by my then 69 year old grandmother, so did the cooking, starting young) When you are running cold water on the cooker to cool it off, do not let it run over the lid or you will dilute whatever you are cooking. Let the water run on the edge of the cooker lid away from the vent with the rubber gasket.
Genie S from Van, TX

Here's a challenge for everyone. I am looking for a very specific recipe and hope someone can help. It's a cheesecake recipe with a graham cracker crust and used pink lemonade Concentrate in the filling. There are recipes that are similar I found but they used lemon cookies for the crust and it isn't the same. It was made at a place in California around 1978 called Sizzler Family Steakhouse. It was more like a pie but used cream cheese, pink lemonade concentrate and cool whip. (I think) My husband used to be the manager there and that's all he can remember, no amounts or anything. If anyone has a recipe like that I would really appreciate it......I'd love to make it for him for Valentine's day. Love you Nancy....it's so much fun to get answers to questions.
Kyra in Florida

Hi Nancy and furbabies. Hope you all are keeping warm and cozy.

Nancy I am responding to Fran in Fl who wrote, "Last year, I bought a Black and Decker Toaster oven. As it cooked both the top and bottom element turned on to keep the temp correct. I found that by it turning on the upper element, food burned on top. I e-mailed the company, and they told me to cut off the plug, send it to them, and they would send me a new oven, which they did. It works the same way. I cannot use the oven. Has anyone else had this problem? Fran in FL out of NY

Fran I am on my third (3rd) toaster oven, yep I wore the first 2 out. The elements on mine go on and off to keep the oven at the correct temperature. Does yours do this? At Garden Ridge, I purchased the metal non-stick cooking pan with rack to fit the toaster oven and also purchased some small Pyrex glass baking dishes to use in the oven. I have baked cakes, cornbread, bread pudding, biscuits, brownies, casseroles, chicken breasts, porkchops with no problem from burning. I also bake my frozen meat patties, chicken patties, frozen French fries and veggies, like corn with oleo on top, with no problems. I keep the wire rack on the bottom and lower the temperature by 25 degrees when I use the glass to cook in. I also check on what is cooking and sometimes I have had to turn the cooking pan around as the back cooks a little faster. I also never cover anything I cook in the toaster oven. I hope this has helped you. It is so great when cooking for one or two to just use this little gem. I do hope you keep trying as it is a great kitchen gadget. Oh, yes, I have only had Black and Decker ovens.

Nancy thanks for all you do with the newsletter. I have been getting it since 1997 and it is the only one I stick with cause it is the best.
Barbara in SE Texas

"Someone asked how to turn ordinary flour in cake flour - either add one teaspoon of Bicarbonate of Soda and one teaspoon of Cream of Tarter, or 1 Teaspoon of baking powder to the recipe."

I just read this in the January 29th newsletter. This recipe is NOT for cake flour, but for self-rising flour.
Cake flour is a refined flour that is finer than regular flour and has a lower gluten content. The gluten is better for breads because it gives the elasticity needed in the bread dough. Regular flour can always be used to make cakes, but you will notice cake flour produces a slightly lighter cake. Although the higher gluten level will still be there, regular flour can be sifted about 3 or 4 times for the finer texture.
Maggie B

Nancy, this is for Dennis from the Prepared Pantry.

Dennis, I found this recipe on www.Allrecipes.com. I hope this is the Red Pepper Cream Sauce you're looking for. It looks delicious to me! I'm going to have to try it soon.

Bev from North Carolina

Roasted Red Pepper Cream Sauce
2 large red bell peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
1/4 cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.

Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.

In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.

Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Just got a rice cooker and steamer. Does anyone have recipes to cook in this besides the obvious rice and vegetables. There was a recipe awhile back for macaroni and cheese in the rice cooker and I plan on trying that soon. Any recipes, tips or suggestions for using this cooker will be appreciated.
Dixie in Alabama

HI All :)
Just wanted to say hi to all the members and since the Superbowl is this weekend, give one of my favorite party recipes :)
GOOOO COLTS :)
XOXOXO,
GINA
-in Indiana

SKYLARKS
3/4 cup mayo
1 cup freshly grated Parmesan cheese
1 cup chopped scallions (green onions-both white and green part)
1 cup shredded mozzarella cheese

Mix all ingredients together and keep refrigerated until ready to use.
Spoon 1 teaspoon of the mixture on top of one party cocktail
pumpernickel bread (the small thin breads). Place in a single layer on an UNGREASED cookie sheet. Bake at 375 degrees for about 7 minutes or until golden and bubbly.

Don't try to top the mixture on the breads and let it sit for awhile before baking. The mayo makes the breads greasy and they don't come out as well. They are REALLY quick so making them right before
serving is never a problem.

Hello everyone, I have been reading about all the gadgets and now I have a question. I was given a magic bullet, which is still in the box. I've been thinking about getting the Presto Salad Shooter. I don't like dicing vegetables for soup etc, because I'm too slow at it. I'd like to get one product that would slice, dice, chop etc and it would be great to find something that even chops cabbage. Am I correct in thinking that the magic bullet is mostly for blending, making smoothies and such? I can't have too many gadgets as my kitchen is very small, so I want to get one that will do a variety of things. Any advice will be appreciated.

Someone asked about the carpet cleaning solution - I was just planning to do that too, so I have it handy. It is as follows:

1/2 cup liquid Tide
1/4 cup Clorox II (color safe)
1/4 cup white vinegar

Add this solution to a gallon of hot water. Whoever sent this in suggested putting some in a spray bottle and pre-treating the worst stains. It has been my experience that getting all of the solution out after cleaning is very important. I usually go back over mine with just warm water. Left over cleaning solution tends to make the carpet soil faster, in my opinion.
Doris, S. Indiana (very cold here!)

Good morning Nancy. Hope the rest of your day goes better. I think computers were put on this Earth just to test us. Marge in the Jan 28th news letter ask about a soup that had Peru in the name. I'm hoping this is the one because it is wonderful.
Alis from WA

PERU ANDES SHRIMP AND CORN CHOWDER
1/4 c chopped green onions
1 small garlic clove, minced
1/8 t cayenne pepper
1 T butter
2 can cream of potato soup
3 oz. pkg. cream cheese, softened
1 soup can half & half (or milk)
1/2 soup can white wine
1 c small shrimp
1 c scallops
8 oz. can corn, liquid and all

Cook onions with garlic and pepper in butter until tender. blend in soup, cream cheese and milk. Add shrimp, scallops, corn and wine. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes or until done. Watch closely because it will burn easily. Makes approximately 7 cups.

It's snowing like crazy, but I am snug as a bug in a rug, and reading your great eletter. I love it ,keep up the good work. I was wondering if anyone has 2 recipes that I am looking for .One is raspberry jalapeno jelly and onion marmalade (with balsamic vinegar ).??
Hugs from New York.
Joan

I must have missed something in the newsletters. Donna in Colorado wrote about the "Fuller Brush - Since 1906" and that she has 3 of them. What exactly is this?
I don't remember seeing it mentioned before.
Thank you. Gay in L.I.

I am hoping that Betty in CA who worked at Woolworth's might be able to send the recipe for Woolworth Apple Pie with Cinnamon Sauce and also their recipe for liver and onions.
Thanks! Athena in DE

Don from Mich wants to thank all of you that came to my aid on the Saffron and Turmeric question, A lot of you suggested that I go to the Spanish section of the store, however I live in mid Mich (Bay City) and we don't have a Spanish section. We do have stores devoted to German and Polish food. Boy. If you want simply great German and Polish sausage and sauerkraut, come to Bay City. This stuff is the best. But not a bit of Saffron.
I emailed my son, who lives in Fla. he is going to send me some.
Thanks again.

For Dee in AR
I am a fan of Lambert's also. I have been to the one outside of Branson but most of the time we go to the one in Foley, AL when we go to the coast. I have this recipe for Vidalia Onion Salad. Maybe you can "tweek" the recipe to what you need.

2 Vidalia onions
1/2 c sugar
1/4 c white vinegar
1 cup water

Slice onions, mix water, vinegar, and sugar. Pour over onions. Chill at 3 hours. Drain. Stir in mayonnaise and celery seed to taste when ready to serve. ( I like them without the mayo also.)
Patricia

To Fran in Fl out of NY.
I have used Black & Decker Toaster Ovens for at least 15 yrs.
My experience is that they automatically preheat the oven by using both top and bottom burners. If you wait 5 to 10 minutes before putting your food in the oven it will not burn on top.
Vera in FL out of NY

Past Gadgets and Stuff Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
Pro Chopper Plus
Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!

Helpful site for non-electric products during power outages. (No batteries needed)
Solar Lamp 3 hrs sunlight=12 hours light
Handcranked LED Flashlight

LED Flashlight (shake to generate power for 1-2 hr.)
Wind-Up Flashlight
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!

This is for Leslie in Texas, looking for a way to use canned sweet potatoes. I have been working a lot and am way behind in reading my newsletters.

Nancy, I along with all the other members, want to thank you for all the time and effort you put in the newsletter. It is the best on the net. Kudos to you and your assistants.

Crunch Topped Sweet Potato Casserole

2 (15 oz) cans sweet potatoes, undrained
1/4 cup melted butter
1 cup sugar
1/2 teaspoon salt
2 eggs, well beaten
1/2 cup milk
1/2 teaspoon vanilla

In a saucepan, heat undrained potatoes to the boiling point. Drain. Mash potatoes with butter. Add next 5 ingredients and blend well. Turn into a 9 inch square baking dish, sprayed with Pam.

Topping:
1 cup firmly packed brown sugar
1/4 cup butter
1/3 cup flour
2 teaspoons cinnamon
1 cup chopped nuts

In a saucepan, combine brown sugar, butter, flour and cinnamon. Heat gently over medium heat. Remove from stove and stir in nuts. Spread over sweet potatoes. Bake at 350 degrees for 40 minutes. Can be made ahead of time.

I usually use more nuts, since my family loves them and a little more butter than called for in the topping. This is not a low cal recipes, but it almost tastes more like dessert than a side dish. I have made it for years and did make it for Thanksgiving this year.

Hope this is what you were looking for.
Gloria (SC)

Hi Nancy! This recipe is for Mary Arrington in Virginia. This is a TNT recipe for Portuguese Sweet Bread originally from the Hawaiian Electric Co. This recipe is a keeper! Hope you like it!
Andee In L.A.

2 pkg active dry yeast
1/2 cup warm potato water
3 tablespoons sugar
1 cup mashed potatoes (save the water you boiled the potatoes in)
1/8 teaspoon powdered ginger
1/2 cup milk
2 teaspoons salt
6 eggs
1 3/4 cups sugar
1/2 cup butter or margarine, melted
8 to 10 cups flour

Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk; add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead int remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning in grease top. Cover; let rise until doubled. Grease four 9 X 5 X 3-inch loaf pans. On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done. Makes 4 loaves. (We make rolls and loaves out of this recipe. It freezes well!)

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