If you like lemon,
you’ll love these very nice lemon bar cookies.
This is a comfortable
old recipe. We’ve had it around for a long time. We found its predecessor
in an old Farm Journal Cookbook. This version is built around a single
lemon. We think it's just lemony enough. Give this easy recipe a try.
3/4 cup powdered sugar
2 cups all-purpose flour
1 cup butter
2 cups granulated
sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
4 large eggs
zest from one large lemon, about one tablespoon
juice from one large lemon, 1/3 cup juice
powdered sugar
Preheat the oven to
350 degrees.
1. Mix the two cups
flour and 3/4 cups powdered sugar together in a medium bowl. With a pastry
knife, cut in the butter until granular. Press the crumbs evenly into the
bottom of an ungreased 8 x 13-inch baking pan. Bake for 10 to 12 minutes
or until golden brown. Set aside to cool.
2. In your medium bowl, mix the granulated sugar, 1/4 cup flour, and
baking powder. Add the eggs, zest, and lemon juice. Mix with a spatula
until smooth.
3. Pour the lemon filling over the crust. Bake for 35 minutes or until the
top starts to brown. Remove from the oven and let cool. Use a
mini-strainer
or sifter to dust the top with powdered sugar. Cut into squares.
Baker’s tip:
Once chilled, buttery crusts can stick to the pan making it hard to remove
the bars intact. Heat up a wet cloth in the microwave and place the pan on
the hot cloth. The heat will soften the butter on the bottom and make
removal much easier.
Printable
Version
CABBAGE
CASSEROLE
1 can cream mushroom soup
1/2 med. green pepper, diced
1 lg. head cabbage
1/4 can water
1 sm. can pimentos, diced
1 c. sharp cheddar cheese
1/2 pt. sour cream
Mix soup, water, green pepper and pimentos. Cook until pepper is tender.
Add sour cream and cheese. Stir until melted. Cook cabbage until tender.
Pour cabbage into dish. Stir in soup mixture. Cover top with cracker
crumbs (Ritz) or cheese. Bake at 350 degrees about 30 minutes or until
bubbly. Casserole may be layered. Serves 6 to 8.
Tona in Bama
For Martie in Oregon-(me too!):
This muffin recipe is really good. I made it before Christmas using the
fresh cranberries I had bought to make sauce. So I just bought canned
cranberry sauce. You can also freeze fresh cranberries and use them later.
Kathy- Damascus, OR
Cranberry Muffins
2-1/4 cups sifted flour
1/4 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 each large egg, slightly beaten
3/4 cup buttermilk or sour milk
1/4 cup vegetable oil
1 cup chopped fresh cranberries
1/2 cup sugar
Into a medium bowl, sift flour, 1/4 cup sugar, baking soda and salt.
Combine egg, buttermilk and oil in a small bowl; blend well. Add wet
ingredients to dry ingredients all at once, stirring just enough to
moisten. Combine cranberries with 1/2 cup sugar; stir into batter.
Spoon cranberry muffin batter into greased and floured 2 1/2-inch
muffin-pan cups, filling two-thirds full. Bake cranberry muffins in 400°
oven 20 minutes or until golden brown. Serve cranberry muffins hot with
butter and jelly or jam.
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Martie in Oregon has some dried cranberries
she needed recipes for. Try substituting the cranberries for raisins in
your favorite raisin cookie recipe. I did and my husband loved them.
Margo/Boston
Fiesta Corn
Servings 6-8
1/2 cup chopped onion
2 T. margarine
2 T. flour
1/4 lb. Velveeta cheese spread, cubed
2 cups diced fresh tomatoes (or canned diced tomatoes, drained)
2 cups (1 lb. can) whole kernel corn, drained
1/2 tsp. salt
dash of pepper
Cook onion in margarine; blend in flour. Stir in Velveeta & tomatoes; cook
until Velveeta is melted. Add corn & seasonings; continue cooking 5 mins,
stirring occasionally.
Tona in Bama
Hi Nancy and all,
I want to thank Nancy in Houston for the low carb cheesecake
recipe. I had to wait to write this because I went in and now have this
setting up in my fridge! I was really good while it was warm, I can't wait
until tomorrow to have more! I also want to thank Doris in OKC for the
suggestion of using pork rinds in cooking low carb. I did this several
years ago, but hadn't tried it this time, yet. I just got some rinds at
the store, but haven't used them. My husband can't eat them as they are,
he gets choked , so I try to fix things with them so he can't see them!
We like SF jello with cottage cheese mixed in as a low carb snack with
protein. I pulverize the cottage cheese in my mini food processor and pour
it into the cooling jello. Mix well and chill til solid. Top this with
some Cool Whip and you have a nice low carb dessert!
Thanks for all the great work you do, Nancy Your computer problems would
make me crazy! I barely can answer my email and I've used a computer for 4
years off and on! Maybe it is because all I do is email and read your
great newsletter and copy way too many recipes!
Jae, 56, central OK And I am going to try to find the international market
that was mentioned in OKC
Spanish Carrots
3 bunches carrots
2 cans (4-ounce size) pimientos
6 tablespoons butter
1 clove garlic
1/2 teaspoon salt
Dash of pepper
2 to 3 tablespoons chili sauce
Scrape carrots and cook in enough boiling salted water to cover, cook
until tender. Drain and chop rather fine. Drain pimientos and chop.
Melt butter in a saucepan, add the garlic clove cut in half and cook
slowly for about 3 minutes. Pick out garlic and discard. To the
garlic-flavored butter add the carrots, pimientos, salt, pepper and
chili sauce. Serve hot. Makes 6 to 8 servings.
Tona in Bama
Hi there Nancy, fuzzy assistants and all in
Nancyland. I hope everyone is surviving the winter in fine form. I got
such a laugh out of Ditto and Siggy appropriating your boxes. My three do
the same thing only for one of them it has to be a big box as he is an 18
lb Maine Coon kitty who is bossman of the house. We just got another
little 4 month old tortie so our house is jammed packed but we love it. I
take in kitties that have feline leukemia as they cannot be around healthy
kitties any longer but we want to give them a loving home for as long as
they have. :)
This isn't exactly recipe related but I wanted to let people who might not
know that there is a website called Paperbackswap.com
http://www.paperbackswap.com/index.php. It is simply put a place where
you can swap books for only the cost of the postage to send the book. They
make it very easy for you to send books back and forth. At the beginning
when you register on the site you make and post a list of at least 9 books
that you would be willing to let go of. Once you have done that you are
given 3 credits and that allows you to ask for 3 books to be sent to you.
For each book that is requested of you to send you receive one more
credit. When someone requests a book from you you pay the postage to send
the book to that person. When you request a book there is no cost to you.
They have nearly a million books available including lots of recipe books.
I have belonged for about 3 months now and have sent out 6 books and have
received 8 books with one more on the way.
Donna in KS
Tater Nuggets
2 cups hot mashed potatoes (without added milk or butter)
1 cup ground fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1/4 cup mayonnaise
2 eggs, beaten
1/4 cup finely chopped onion
1 tsp prepared mustard
Salt and pepper to taste
1 1/2 cups crushed cornflakes
Combine potatoes, ham, cheese, mayonnaise, eggs, onion, mustard, salt and
pepper; shape into 1 inch balls. Roll in cornflakes. Place on greased
baking sheets.
Bake at 350 degrees for 15 minutes or until golden brown. Serve warm.
Makes about 4 dozen.
Tona in Bama
Carrot recipe for Sue in Eastland, TX
I always double this. Really good.
Enjoy, Penny from Wisconsin
Carrot Casserole
1 pound sliced carrots cooked and drained
1/2 cup chopped onion cooked with carrots
1 cup grated sharp cheddar
1/2 tsp. salt
1 tsp. sugar
2/3 cup mayonnaise
1 Tbls butter melted
1 cup soft bread crumbs
Cook carrots and onion until tender.
Combine carrots, onions, cheese, salt, sugar and Mayo stirring gently.
Toss soft bread crumbs with melted butter and sprinkle crumbs on top of
carrots. Bake at 350 for 30 minutes.
In reply to Carla/OR regarding cooking on a West
Bend Slow cooker all day on low. Carla was writing to Etta, but I also had
written in regarding my personal experiences with various Crock Pots and
Slow cookers. Carla...Yes, it is fine to cook all day on the West Bend
Slow Cooker on low. The dial adjusts from a 1, 2, 3, 4, and 5. When on 5,
food will come to a boil. I will sometimes start things on high, just to
get them going. When cooking something all day, I will usually put the
setting between 2 and 3.
Good luck everyone!
Tina in GA
Hi Nancy,
I’ve made lots of
sourdough bread and know that it is a labor of love and patience.
I never dreamed that you could make it in a bread machine. But then, I’m
learning . . .
With a little help from some
good folks at one of our supply houses, we came up with a sourdough bread
mix for bread machine. I was amazed. Like a true San Francisco
sourdough, it has that tangy, distinctive flavor of true sourdough. It's
crustier and chewier than other breads made in your bread machine and it
makes great toast. It even looks like an authentic sourdough bread with
its split white top.
Everyone loves this bread. It
is unlike any bread that you have ever made in your bread machine.
You can
try this bread for only $6.95 for a two mix package. Plus you can
get some gourmet raspberry or marionberry jam to go with it for
only $1.99 each--you will save over 50%!
We think that you will enjoy
this bread as much as we do.
Dennis Weaver,
www.preparedpantry.com
I'm having trouble with the Onion Chopper. I cut
the onion in half, put the cut side down, but I really have to give it a
couple hits to get it to chop. My onions are not big, either. Is there any
trick to making this any easier?
Sure would appreciate some suggestions. I love this item, know this.
Anna
In reply to Carla/OR regarding cooking on a West
Bend Slow cooker all day on low. Carla was writing to Etta, but I also had
written in regarding my personal experiences with various Crock Pots and
Slow cookers. Carla...Yes, it is fine to cook all day on the West Bend
Slow Cooker on low. The dial adjusts from a 1, 2, 3, 4, and 5. When on 5,
food will come to a boil. I will sometimes start things on high, just to
get them going. When cooking something all day, I will usually put the
setting between 2 and 3.
Good luck everyone!
Tina in GA
Hi Dennis and fellow Nancylanders--
I e-mailed Dennis Weaver asking for a recipe for Red Pepper Cream Sauce,
because he always has some of the best recipes. Dennis did not have a
recipe, so he posted our request in the January 29th newsletter. In the
meantime, I did come across one recipe and tried it last night. It's
pretty good as is, but it still needs a little something. Something to
give it more of the pepper flavor. I am posting the recipe hoping someone
out there will have some suggestions.
Bell Pepper Cream Sauce with Chicken
1/2 large green pepper, finely diced
1/2 large red pepper, finely diced
1/2 small red onion, finely diced
1 clove garlic, minced
1/4 tsp crushed red pepper
1/2 cup chicken broth
3/4 cup whipping cream
2 TBSP grated parmesan cheese
2 TBSP butter
2 boneless, skinless chicken breast
Melt butter in a large skillet over medium heat. Add chicken and cook
until brown on both sides. Transfer to a plate and cover.
Add peppers and onions to the skillet and sauté about 5 minutes. Add
minced garlic and crushed red pepper and sauté about 4 more minutes.
Add chicken broth to deglaze pan and then add whipping cream. Simmer until
sauce thickens slightly. ( I did use a bit of cornstarch and water to help
thicken it)
Cut chicken into strips (or chunks) and add to sauce. Add parmesan cheese
to sauce, stirring to incorporate. Season sauce with salt and pepper.
Serve over cooked pasta of your choice.
**When I made this, I doubled the broth and whipping cream and I also
added about 3 cloves of garlic because I am crazy about garlic. I am
wondering if next time I should try using the whole red pepper for more
flavor. Also, would I get more of the pepper flavor if I put the sauce in
a blender and blended until smooth?? I'm afraid the sauce would like quite
bland since the peppers gave it a nice color. Please help with any
suggestions.
Lori R. Topeka
Hi Nancy,
Thanks for the suggestions in regards to my cat and his biting! I talked
to the vet today. They have a plug in diffuser with cat pheromone, that's
supposed to help calm cats... I'm going to check into it.. I keep hoping
he will outgrow the biting, he's almost 7 months old.
He can be so sweet and the next second he's drawing blood!
Thanks again for the suggestions , Gaye
For LuAnn in Iowa, In
Jan. 6th news letter. Yes
you can still buy mush already to cut in the refrigerator department of
the grocery store. I buy it every so often. We shop at Country Mkt.
Shirley of Michigan
Hi Nancy!
I have a question for Bobbie in NC, she sent in a recipe on
1/28/07 for
Seven Layer Bars.
How much coconut is in a small can? Im thinking.... 1 cup.
I have never seen coconut in a can.
Also what size is the baking dish for this recipe?
Im wondering if this recipe could be doubled?
Hope everyone is staying warm, it sure is cold here in NW Michigan!!!
Suzie in NW Michigan
Lost Message from Jan 7, 2007
My coffee pot brand is GE - got it from
Walmart's about 8 years ago, they no longer carry them, but I buy my
filters at either a grocery store or Kitchen Corner in an outlet mall.
This is in response to a request in the 12/25 newsletter. Sorry for the
delay in responding but am still trying to catch up (my breath & my
e-mails) from the holidays.
Hope you & all of our Nancyland friends & four legged friends have a very
safe, happy & healthy new year!!!!!
Genie from Van, TS
Here is a clam sauce that we use all the time for
Barb.
2 cans chopped clams, with juice (6-7 oz each)
about 3 tbsp. olive oil
1 7 oz. bottle clam juice
2 cloves garlic, chopped
1/4 cup fresh chopped parsley
In a medium saucepan, sauté garlic for a few minutes over medium heat. Add
clams with juice, bottled clam juice. Simmer gently for about 20 minutes.
Meanwhile, cook one pound spaghetti of choice (we like angel hair).
Slightly undercook spaghetti. Drain, reserving 1 cup cooking water. Pour
clam sauce over spaghetti and the reserved water. Cook a few more minutes
to cook spaghetti to al dente. Serve with fresh parsley sprinkled over
top.
MaggieB in South Jersey
Hi Nancy, for Martie in Or (Jan 28 newsletter) the
cranberries could be vacuum sealed and stored, used in cookies, breads,
pancakes, candy, or trailmix. they could also be rehydrated in orange
juice and make cranberry jelly for the fall holidays. I made trail mix
today using dried cherries I found at Wal-Mart Margaret, Tulsa.
Hi Nancy,
I have been enjoying this newsletter and copying so many delicious
recipes. Thanks.
I hope your hand is improving daily. I appreciate
all the work you put into this newsletter. It is always about the first
one I bring up on-line.
This is for Martie in Oregon, I love dried cranberries. Tonight, I had
some rice pudding I had made so, I put dried cranberries and pecans in it
and it was delicious. I also put them in cookies when I am making oatmeal
cookies.
I like to just eat them by the handfuls, too. lol
Thanks to all you wonderful cooks who share your recipes.
Nancy, I am enjoying the electric mattress pad. I turn it on before I go
to bed and it really helps my aching bones. Thanks for putting that
information on-line.
God bless mj-Indy
This is for Sue from Eastland, TX f asking for
Carrot recipes in the Jan 28 Newsletter
One little hint I do at home sometimes is just to add a pinch of celery
seed to my buttered carrots, this gives them a real zip of a taste. Now a
couple of recipes
Tropical Carrots
2 cups sliced carrots
8 ounce can of pineapple tidbits with the juice
1 and 1/2 teaspoons cornstarch
1/4 teaspoon ground ginger
Place carrots in a saucepan and add enough water to cover. Bring to a boil
cover and simmer 12 minutes or until crisp-tender. Drain . Combine
pineapple, cornstarch and ginger in a saucepan. Bring to a boil and reduce
heat to low. Stir constantly until thickened. Add carrots and cook until
thoroughly heated.
Carrot Pecan Casserole
This makes about 6 to 8 servings
3 pounds carrots, sliced
2/3 cup sugar
1/2 cup butter or margarine, softened
1/2 cup chopped pecans
1/4 cup milk
2 large eggs, beaten
3 Tablespoon flour
1 Tablespoon grated orange rind
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
Cook carrots in boiling water in a covered pan for about 25 minutes or til
tender, drain. Let cool slightly, then process in food processor til
smooth. Transfer to large mixing bowl, stir in sugar and remaining
ingredients. Spoon into a lightly greased 7 X 11 inch baking dish. If
desired this can be make again and cover and chill When ready Bake
uncovered at 350 for 40 minutes
Caroline MO
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