I should have mentioned that the Rival Crock-Pot I got is a
"Smart-Pot". Smart because it's digital, so the temps may be different for
non-digital pots. Another computerized device to figure out. And it does
have a Warm setting to keep food for up to 4 hours after it stops cooking.
So far, it works pretty well.
And isn't it a hoot the fuss Rival makes about being the only company to
sell the actual Crock-Pot? They should take pride in the fact that their
being the first to market the concept makes them the 'generic' brand.
Remember when we all called refrigerators "Frigidaire"? And do you ever
refer to disposable hankies by any other name than "Kleenex", regardless
of the manufacturer?
Jeanlock in McLean VA
Hi there
I am looking for a recipe to make something called ring pudding. I believe
it's made from pork and pork liver and maybe something else but I'm not
sure what all. I was able to buy it in some stores previously, but now can
no longer find it. It is rather gray looking and comes in a casing I would
like to make it myself if I could find the recipe for it. Any ideas?
Thanks.. Mary , in Newton Falls, Oh.
Catch Up Newsletters
Some messages got hung in my inbox. These are the messages from
August 2006-January 2007.
#1
#2
#3
#4
#5
#6
#7
#8
#9
How can I get the recipe for the Texas Fudge that someone mentioned in
the newsletter
Phoebe A
For ATHENA in DE, Hi, I am sorry, but I don't remember the Apple Pie
w/cinnamon sauce or the Liver and onions from Woolworth's. I remember
cooking the liver and onions on our grill, but nothing special, just
onions and liver...must be the wrong thing? I am sorry.
Betty in Ca.
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BASIC CROCKPOT COOKING TIPS
When purchasing a crock-pot, look for one with a removable bowl. They are
much easier to clean. If you have a nonremovable bowl, however, all is not
lost! Line your crock-pot with a crock-pot
cooking bag liner and you'll have no cleanup at all. Spray the inside of
the bowl with cooking spray before you fill it to make cleanup easier. I
also use the crock-pot bag liners on my removable
crock-pot bowl just so there is little or no cleanup at all.
Only fill the crock-pot one half to two thirds full (Leave about 2 inches
from the top). The foods will not cook properly if the appliance is filled
to the brim. If the food and liquid level is lower, the foods will cook
too quickly.
Foods cooked on the bottom of the slow cooker cook faster and will be
moister because they are immersed in the simmering liquid (Meats and fresh
vegetables should be place in the bottom
for thorough cooking).
Remove skin from poultry, and trim excess fat from meats. Fats will melt
with long cooking times, and will add a greasy texture to the finished
dish. Fatty foods will also cook too
quickly.
You can thicken the juices and concentrate flavors by removing the lid and
cooking on HIGH for the last half hour of cooking time.
140 degrees is the temperature the food needs to reach as quickly as
possible. If you are at home during the cooking times, test the food
temperature after four hours of cooking on LOW - the temp should be at
least 140 degrees. If it isn't, there's a problem with your crock-pot and
you should get a new one.
For food safety reasons, it's a good idea to cook on HIGH for the first
hour to quickly bring the temperature up to 140 degrees. Then turn the
dial to LOW and finish cooking.
The LOW setting is about 200 degrees, and the HIGH setting is about 300
degrees. Note that both of these temps are well above the minimum safe
temperature of 140 degrees.
Experts recommend you do not put frozen foods in the crock-pot. All foods
should be defrosted before cooking so the food temperature can reach 140
degrees as soon as possible.
Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat -
not only do you save money, but these meats work better in the slow
cooker. Cheaper cuts of meat have less fat,
which makes them more suited to crock-pot cooking. Moist, long cooking
times result in very tender meats.
Ground meats should be cooked in a skillet before cooking in the
crock-pot.
Seafood should be added during the last hour of cooking time, or it will
overcook and have a rubbery texture.
Large pieces of meat can be browned before cooking in the crock-pot, but
this step isn't necessary. Browning adds color and helps in flavor
development.
One hour on HIGH is equal to two hours on LOW.
Butterfinger Dessert
2 c. graham cracker crumbs
2 c. milk
1 c. soda cracker crumbs
1 qt. Vanilla ice cream
1/2 c. butter, melted
8 oz. Cool Whip
1 pkg. instant Vanilla pudding
4 frozen Butterfingers
1 pkg. instant Butterscotch pudding
Combine cracker crumbs and butter. Press 2/3 into the bottom of a 9x13"
pan. Combine puddings, and prepare using only 2 c. of milk. Blend in the
softened Vanilla ice cream. Beat until smooth. Pour over crumb mixture.
Freeze until partly firm. Remove, and cover with Cool Whip. Crush candy
bars, and mix with remaining 1/3 c. crumb mixture. Sprinkle on top of Cool
Whip.
Refrigerate (DO NOT FREEZE) for several hrs.
Tona in Bama
Dear Nancylanders, This is for JW in Hawaii (luck you!), When my kids
were small I tended to put left over veggies in the meatloaf (they loved
the peas in it) along with leftover rice. Now I use mushrooms and Italian
Seasoned breadcrumbs. I've also used oatmeal when out of bread crumbs
and/or rice. Mostly I just figure meatloaf is a great way to use up
leftovers! Have also put leftover mashed potatoes on top-kind of like
shepherd's pie.
Sure missed you Nancy but hope you had a fun/learning experience at your
seminar.
Question - I want to make some chiballa bread rolls (like in the
restaurants?) #1 how do i form those rolls and #2 what are the "sponge"
ingredients? Dennis (Prepared Pantry) had a good recipe a couple weeks ago
but I couldn't find the "sponge" ingredients are instructions. The rolls
(for sandwich) I had at Appleby's almost tased like a sour dough type
bread but not.
Thanks loads.
Sue in Fl
For Betty T
Everyone suggested Pillsbury frozen biscuit. They are good but if you can
find Mary B's frozen biscuit, they are even better. They are made in Bagdad, Florida so they might be in the South only. They make tea biscuit
(tiny) regular size and jumbo size. If anyone sees them in the freezer,
give them a try.
Dawn in SW GA
I am sorry...I just wrote wanting to find the cabbage cooked in foil
and mistakenly said it was the Nov. 9th newsletter....It was the February
9th I believe that someone mentioned really liking it and I really want to
find it but have not so far.
Is there a way to find a specific recipe within all the newsletters?
Thanks so much, CeeZee
For the person who wanted to know how to fix Sweet Potatoes. You can
buy sweet potatoes that are vacuum packed. Then all you do is open can and
place in dish. I top mine with brown sugar to taste and butter, then bake
in oven for half an hour or until bubbly.
I buy yams when on sale and can them for our own use. We like them better
than the boughten ones.
Emma from Montana
For Joyce who wanted to know how to prevent apples from turning dark in
salads (2/9 newsletter), lightly sprinkle with lemon juice after dicing.
It doesn't effect the taste that much and the apples look much better.
AND -
For Jill in Florida (2/5 newsletter)
A tip I use for cleaning my Foreman grill - when I finish cooking, I
UNPLUG it, then wet some paper towels and put them inside and close it
while the grill is still hot. This steams it good and makes clean up
easier.
Barbara in Alabama
Hello from Michigan the Winter Wonderland!!! This is for FL Jill ( 2/5
Newsletter). I currently have two George Foreman Grills. One is a large
family size. The other is a smaller one with removeable plates that are
dishwasher safe. I have not found it necessary to remove them if I clean
them while still warm. That's the key. I use a two-sided sponge that's
great for any non-stitck cooking surface. It' groved to fit all George
Foreman grill plates. One side is sponge and one side is scouring pad. An
order blank came with last grill.
Edith/Michigan
Hello All,
My cousin is looking for a recipe where you make a chocolate cake and put
a large marshmallow on top of each piece;it has a sugary chocolate
frosting poured over it, when they would take a piece they would lift the
frosting with the marshmallow off and set it aside. They would nibble at
the frosting around the marshmallow and said it would melt in your mouth.
The Grandma that made this has passed away and no one can find a recipe
like this. Has anyone ever had this type of cake and frosting?? If so
would you please pass the recipe along. I would really appreciate it.
Thanks in advance.
Marilyn B
Chicken Dressing Casserole
2-1/2 cups cooked, cubed chicken
1 box Stove Top stuffing
1/4 cup chopped onion
1 Tbsp. pimento (optional)
2 eggs, beaten
1 cup milk
2 cups chicken broth
1 can cream of mushroom soup
Combine all ingredients well. Bake 375 degrees for 35 minutes. If it still
appears "soupy" cook longer until it appears set or firm.
Tona in Bama
For Boots in Va.Harriet Carter has the lil reminder with the
keys and
with the flashlight with more voice activation 1 800 377 7878, you might
give them a call. 2 of the lil reminder with the key holder and 20 sec to
record 2 for $9.98 plus S&h $4.98 or the Deluxe 2 for $19.98 with 2
reminder with 2 built in Led flashlight and batteries
Deluxe version has a 60 min second memory chip for 2 for $19.98 S&H $5.98
unless you find it at a store which I have not, I wanted it too, this is
the best way to go.hope I have helped you
lindah in Fort worth, Texas
I am finally able to get on the computer again, went from Microsoft 95
to XP. Now have to learn how to use it, and to see if my email is working.
I have 2 questions, Does anyone know where to get old fashioned tapioca?
Not the ground stuff but the larger pearls that used to be used in
puddings. I have looked and looked, HEB is not replace any on their
shelves. Even the box puddings I could not find tapioca. Also I had dinner
at “Sea Island Shrimp house.” They had the best Mexican Shrimp cocktail.
Does anyone have a recipe or a near clone. Thank you, JAM IN SATX
For JW in Hawaii in the
Feb. 9 newsletter about favorite meatloaf
recipes. My families' favorite meatloaf came from my Mother and has been
used almost every time I make a meatloaf. When I do try a new recipe my
husband always asks "What did you do to this". He tells me not to try any
new meatloaf recipes but to continue making it the same way. It is so good
I usually double the recipe. Bake longer if doubling.
Colleen in Tallahassee
Mother's Meatloaf
1 1/2 lb. lean ground beef
1/4 t. pepper
1 cup milk
1/2 t. sage
2 3/4 slice of bread
2 eggs
1/2 of 8 oz. can tomato sauce
1 rounded Tbsp. dry onions
1 1/8 tsp. salt
Add bread to milk, then add two beaten eggs. Add all the rest, mix well.
Put topping on
and bake at 350 degrees - 1-1/2 hours
TOPPING:
1/2 can of 8 oz. tomato sauce
5 Tbsp. Brown sugar
rounded tsp. mustard
1/4 tsp. nutmeg
Mix together and spoon on unbaked meatloaf
Artichoke Cheese Dip
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can (14 ounces) artichoke hearts, drained and chopped
dash garlic powder
2 tablespoons finely chopped green onion
1 to 2 tablespoons chopped ripe tomato
Combine mayonnaise, Parmesan cheese, artichokes, and garlic powder; blend
well. Spread mixture in a 9-inch pie plate. Bake at 350 for about 25
minutes, or until lightly browned. Garnish with the green onion and
chopped tomato. Serve with assorted crackers or tortilla chips.
Tona in Bama
Hi Nancy and Fur Babie,
I want to share my biscuit recipe. My family loves them and they are low
sodium
Biscuit Recipe
1/2 box jiffy mix or Bisquick
1 Tb. Splenda
1/2 stick margarine cut into jiffy mix until crumbly
3 heaping Tb. sour cream in a measuring cup,1egg beaten in it and then add
water to make 1 and 1/2 to 1 and 3\4 cups of liquid, add to jiffy mix and
only mix til forms ball. Don't over mix. Dump on floured surface and pat
out with hands. Cut with biscuit cutter or glass. Pour vegetable oil on
cookie sheet to lightly cover the pan, place bicsuit on sheet and turn to
coat with oil. Bake 375 til golden brown. This makes a lot. We like ours a
little browner so they are more crunchy on top.
Jean from Illinois
Hi Nancy, thank you and Jill in FL for the help locating the
blueberry
syrup recipe. I have looked at so many of the Gooseberry cookbooks now I
haven't any idea which one I originally wanted. So, guess what, I'm going
to own every one of them...eventually. Maybe I'll just start asking for
them as presents. Do you think I could register at Gooseberry Patch like
the brides do at their favorite stores? LOL Betty in ME
For Joie in TN (10 Feb newsletter) with problems using a
mandolin. I
had the same problems when I first bought my mandolin. It just takes a
little practice and experience. Don't be tentative, a swift movement cuts
best. For things like carrots, celery and cucumbers I don't use the safety
holder. If you are worried about cutting your hands there are inexpensive
cut resistant gloves available. Tomatoes are more difficult to cut, but
can be done if you move the tomato back and forth in a sideways motion as
you slide it down the cutter. Really ripe tomatoes are almost impossible
to slice cleanly.
DP
Herbed Tomatoes
2/3 cup salad oil
1/4 cup vinegar
Pinch of thyme
1/2 cup of fresh chives (if dried use 1/4 cup)
1/2 cup of fresh parsley (if dried us 1/4 cup)
salt and pepper to taste.
6 to 7 quartered tomatoes
Combine oil, vinegar, and seasonings. Put tomatoes in a shallow dish and
cover with mixture. Cover & refrigerate overnight.
When ready to serve, remove tomatoes from dressing and serve over a bed of
lettuce (may use a tablespoon of dressing over lettuce and tomatoes).
Serves 6. If in a hurry use Zesty Italian dressing instead of oil and
vinegar.
Tona in Bama (from our retired school counselor, Dwayne Allfrey)
To Fran in Fl. out of NY:
I am from Setauket, LI but moved to Sarasota, Fl. over fifty years ago. My
Black and Decker Toaster Oven is about 8 yrs. old and I've never had a
problem. It is also a convection oven and large enough to take regular
size baking pans. It looks as though we are going to have problems with
toaster ovens as well as with the newer crockpots.
vera (87)
WEIGHT WATCHERS PUDDING PIE DELIGHT
1 graham cracker crust
Light vanilla pudding mix
Light whipped cream
Favorite fruit
Prepare pudding according to package directions. Place in crust. Cover
with whipped cream. Top with favorite fruit. Refrigerate at least 1 hour.
Fruit can also be mixed into whipped cream.
Source: www.Cooks.com
For Kathy in Fl (10 Feb newsletter) wanting a deep fried chicken
recipe.. The following is from Cooking Louisiana:
Deep Fried Whole Chicken:
A deep fryer made or designed to fry turkey's
Whole Chicken - 1 chicken per 3 adults depending...
Tony's or Old Bay Seasoning
Peanut oil
Frying thermometer
Wash the chicken well, slit the skin between the thigh and breast and
season well inside and out. Rub seasoning under the skin and get some in
the thigh joint. Preheat oil to 350ºF. Cook about 4-5 minutes per pound.
Keep the oil at 325-350ºF. When you think it's almost done take the
chicken out and test the tightness of the thigh joint with a pair of
tongs. Let the chicken cool a few minutes and cut up as you would
normally. Put in a casserole with a few tablespoons of water and cover.
DP
I just want to say I made the Lemon Lush this weekend. It is delicious
and I will be making this again soon. Another version of that I have been
making. For the puddings you can use a chocolate pudding and vanilla
pudding mixed together. That's really good, too. Of course you can use
your imagination and use whatever combinations you choose. I like the
crust as it is good, and
easy too.
Barb in OKC
With six grandchildren I try to keep some type of snack on hand for
them when they visit. This recipe I found recently in a favorite magazine
of mine. It was a big heat with the grandchildren as well as their
parents. Very easy to make and oh so tasty!
Thanks to everyone who contributes all the great recipes. However, I am
never going to lose any weight as I try too many of them. "smile" thanks
also to you Nancy for the time you spend getting the newsletter out to all
of us in Nancy Land! Brenda B. In north Alabama
Peanut Butter and Chocolate Pan Cookie
Makes about 24 pieces
Prep 10 min Bake 20 min Stand 5 min
You can mix up this dough with a spoon
3/4 cup chunky peanut butter
2 large eggs
1 tsp vanilla extract
1 cup firmly packed brown sugar
2 cups all-purpose baking mix
1 (12-0z) package chocolate morsels, divided
Stir together peanut butter, eggs, and vanilla in large bowl. Stir in
Brown sugar until combined. Add baking mix and 3/4 cup chocolate Morsels,
stirring jut until moistened. Spread mixture in a lightly greased 15 x 10
9nch jelly-roll pan.
Bake at 325 ' for 20 minutes or until golden brown. Remove from oven , and
sprinkle evenly with
Remaining chocolate morsels; let stand 5 minutes or until chocolate melts.
Spread melted chocolate evenly over top. Cut into triangles, bars, or
squares.
When was the buttermilk chicken recipe posted? I've misplaced my
recipe. Dumb, huh. Thanks, Genie
Joyce, you asked on
Feb. 9 how to keep apples from turning dark in a
salad. I usually add the apples just before serving a salad. When making
Waldorf salad with mayonnaise they never turn dark. But if you are making
a different salad and need to hold it for a while, use a little lemon
juice on the apples. Or the best thing is to shake a little Fruit Fresh on
them--you can keep plain sliced apples white for a long time with this
product. It is a simple ascorbic acid powder that you can find at most
grocery stores.
Dorothy from WA/AZ
Re Suzie in NW Michigan. I looked in my very old recipe cards and the
size pan to use for the Seven Layer Bars is a 8x10. I thought I had that
somewhere. I need to go through all my old cards and redo that. I will put
that on my " to do" list. lol I have been doing scrap booking, just getting
into that and trying to put all my pictures that I have in boxes into
albums so maybe next I can start on the recipes I have in boxes.
Bobbie in NC
Nancy, I made this last night for card club. It was so delicious.
Heavenly Twinkie Dessert
10 Hostess Twinkies
2 (10 ounce) boxes frozen raspberries, thawed
1 (14 ounce) bag flaked coconut
1 (6 ounce) box pistachio pudding mix (use sugar-free if you'd like)
3 cups milk
1 (8 ounce) container whipped topping
Cut Twinkies in half lengthwise; layer in a 13 x 9 inch pan.
Pour thawed raspberries over Twinkies. Sprinkle evenly with coconut.
Prepare the pudding.
Cover with pudding and frost with whipped topping. Refrigerate for several
hours before serving.
Florence, IL 2/11/07
Nancy:
To Joyce - there are two ways you can keep apples from browning in a
salad. the first is to sprinkle them with lemon juice and toss making sure
that all the cut surfaces are coated in the juice. The second is to dress
the apples with the dressing you will be using in the salad.
As a side note browned apples are a very gentle but effective treatment
for diahrrhea.
Norm from Victoria, BC
Thank you so much for all you do, I love reading your newsletter, and
have copied many more recipes than I will ever use, but someday they will
be passed on to my 4 darling granddaughters, so I keep on copy and
pasting! :)
I hope you feel better soon!
Elaine in NM
still remember my mama fixing this when we would have
fried chicken. It
was delicious and still a favorite of my children and now theirs.
Simple Banana Salad (serves 1)
Spread a few lettuce leaves on a salad plate.
Cut a small banana length wise and then into thirds. (six pieces)
Dollop a bit of Helman's Mayo on top and then sprinkle with chopped
peanuts.
It has such a clean taste and is really good with any fried foods.
Betty Ann in West TN.
Boots in VA asked for a less expensive option for the My Lil Reminder
keychain voice recorders. I found at least two on ebay that are selling
"buy it now" for $2.99 plus $5.99 shipping making the total cost for two
including shipping less than the regular purchase cost for two of $9.95
without shipping. I think it's worth looking there. Just be sure that the
seller has a good feedback rating before buying. Good luck!
Wendy in SNJ
Hi there Nancy, fur boys and recipe pals,
While you are all freezing we here in Australia and in the middle of a
heat wave, drought, water crisis, and bush fires going since the beginning
of December.
Re: how to prevent apples from turning dark when using them in a salad
recipe?
I always put my apples and bananas into some Seven Up - it has lemon juice
in it and this helps. Gives a nicer flavor to your salad than lemon juice.
Add the Seven Up to the salad for extra zing. People will ask what your
secret ingredient is.
Hope this helps Joyce.
Elizabeth, Bendigo, Victoria, Australia
Barilla Pasta cookbook with celebrity recipes in pdf format!
http://www.barillaus.com/uploadedFiles/cookbook/cookbook.pdf
Lynette in N.Y.
Hello everyone,
Regarding the recipe for Texas Sheet Cake, can anyone tell me what “oleo”
is? Is it available anywhere or will I need to go to a specialty store?
I would also like some recipes for muffins. Something I could make on the
weekend & freeze. Than my family can pop them in the microwave in the
morning. I would really like some with “hidden” healthy ingredients as I
am trying to feed my 5 year old better. This morning I was making her
waffles (which she eats almost every day) & as I was pouring on the syrup
I realized what a mistake it was & that I am setting her up for problems
later. So, I thought maybe muffins in the morning would work. Anything is
better than all that sugar & fat!
I really enjoy this newsletter & have been trying many of the crock-pot
recipes lately. It is SO much easier cooking in a crock-pot, if only I
could cook like that every day!
Take care all, Cyndi in Texas
For Colleen Tallahassee
Thanks for the Texas sheet cake recipe, the one I sent in has buttermilk
but not cinnamon, and the icing doesn't have coffee, sounds really good
and I will try it the next time.
Born in Thomasville Ga Lived in Monticello Fla and still have family in
Monticello
Pat Goose Creek SC another senior citizen 10 grandchildren, two set of
twins.
Here is apple salad that I enjoy more than the snicker apple salad:
Caramel Apple Salad
1 pkg.(small) instant butterscotch pudding
1 (8oz)can crushed pineapple with juice
1 c.mini marshmallows
3 c. Chopped apple,with or without peel
1 (12oz) ctn Cool Whip
1 c.dry roasted peanuts
Mix pineapple and juice and pudding, then add the rest of the ingredients.
I usually don't add the peanuts, serve them on the side and guest can
sprinkle them on top. Not every one in my family like them mixed in.
Shirl from Freezing Minnesota
Online Games
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