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

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Catch Up Newsletter Posted
 

Two more Catch Up Newsletters added today
10     11

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

hello Nancy! while catching up on the newsletters, I saw a request for Montreal Seasoning. Hope the lady sees this, because I can't remember her name to save me.
Danzer2.

Montreal Seasoning
2 T paprika
2 T crushed black pepper
2 T kosher salt
1 T granulated garlic
1 T granulated onion
1 T crushed coriander
1 T dill
1 T crushed red pepper flakes


Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespoon
granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well. Makes about
3/4 cup.
Source: http://www.chow.com/recipes/10590

Dear Nancy, This meat loaf recipe is in answer to a request made by JW Hawaii.

MY BEST MEAT LOAF Serves 4 to 6
A flavorful blend for meat loaf usually includes beef, pork, and veal. The pork is added for moistness and the veal for delicacy. The smoked ham is added here for flavor. If a flavorful ham is not available, use only beef, veal and pork, increasing the pork to 1/2 pound.

1 pound ground beef
1/2 pound ground veal
1/4 pound ground pork
1/4 pound ground baked smoked ham (3/4 cup)
1 medium onion, finely chopped
2 1/2 teaspoons fresh thyme leaves, or 1 1/2 teaspoon dried
2/3 cup soft bread crumbs
2 eggs
1 1/2 teaspoons salt, or to taste
6 slices lean smoked bacon, cut in half

Preheat the oven to 350 degrees F. In a large bowl, combine the meats with the onion, thyme, bread crumbs, eggs, salt, and pepper and mix well with a fork (not your hands; the heat of your hands toughens freshly ground meat). Form the mixture into 1 or 2 loaves.
Put 2 or 3 pieces of bacon on the bottom of a baking dish. Lay the meat loaf on top of the bacon. Cover the top of the meat loaf with bacon. (The bacon adds flavor and helps keep the loaf moist.)
Bake until the outside of the loaf is golden brown, the juices run clear when the loaf is poked with a skewer, and it feels firm to the touch--about 1 hour for a small loaf, 1 1/2 hours for a large loaf. Discard the bacon on the bottom. Serve hot as is or with a good tomato sauce, or serve cold for sandwiches with chili sauce.
NOTE: If you are baking 2 loaves in the oven at the same time, they must not touch. A good circulation of air is needed for the loaves to brown nicely. If they touch, they will stew instead.
Enjoy! Gerry from New Hampshire

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.

Cyndi in Texas: oleo is just another name for margarine.
PatZ in Texas

To Tona in Bama: I must be especially dense but I cannot figure out the way to cut your BLOOMIN' PARTY BREAD (Feb. 12 newsletter). Could you try to explain it again please? The recipe sounds great!!
Shannon in Ohio

Had this today for lunch/dinner.. was soo good with spanish rice and tortillia's :)
GINA in Indiana

Mexican Chicken
4 boneless chicken breast halves
1 can broccoli cheese soup
1/3 cup evaporated milk
4 cups hot cooked rice
salsa
sour cream

Place chicken in bottom of crockpot, cover with soup and milk. Cover and cook on low for 7-8 hours. Serve with rice. Top with salsa and sour cream.

Pineapple Tea
3 cans (12 ounces each) unsweetened pineapple juice concentrate, thawed

1 1/2 cups lemon juice
1 cup sugar (to taste)
12 cups iced tea

Mix juice concentrate, lemon juice and sugar in large pitcher until
sugar is dissolved.
Stir in tea. Store covered in refrigerator.
Tona in Bama


Nancy,
This is for Vicky in Liberty Texas, who asked for this recipe in the Feb 9th Newsletter. I hope this is what she wanted.
Wishing you speedy recovery from the injury to your hand.

Agnes from Ottawa Canada

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This is for Carole who in the Feb.9th newsletter asked if pudding variations are successful when adding juices or food colorings to them. I've only used either homemade pudding or cooked pudding variations so can vouch for them. I don't care for instant puddings quite as well so haven't experimented with them, but I don't see why they wouldn't work. I can answer one part of your question....I've found vanilla pudding to be fun to experiment with. For St. Patrick's Day, I have added green food coloring to cooked vanilla pudding. I poured the pudding into a pretty inexpensive bowl with a four leaf clover design , then topped the green pudding with a mound of crushed macadamian nuts in the center. For a different recipe to consider, I have also mixed together 1/2 c. peanut butter with 1 c. powdered sugar to form a crumbly mixture which I then sprinkled evenly into a 9x9" glass baking dish. I cooked a SMALL (2.9 oz) package of vanilla pudding using ONLY 1 1/2 cups of milk.---I use this amount of milk so pudding will be of a thicker consistency. Cool pudding slightly and then pour over peanut butter mixture. This can be eaten immediately or refrigerated for later. It tastes like peanut butter pie without a crust. Sometimes I add a couple of tablespoons of finely crushed peanuts and the same amount of those tiny dark chocolate chips on the top of the pudding for a different peanut/chocolatey flavor. I haven't tried adding juices to pudding so can't answer that part of the question. :) Perhaps someone else here in Nancyland has some suggestions for that.

Pam in Ohio

Chicken Mozzarella Bake
A quick and delicious chicken recipe, with boneless chicken breasts and cheese. The wine adds extra flavor, but chicken broth will work as well.

4 to 6 chicken breast halves
salt and pepper
garlic powder
1 tablespoon olive oil
1 tablespoon butter
8 ounces sliced mushrooms
1 tablespoon butter
2 to 3 tablespoons Marsala or white wine, or use chicken broth
1 medium to large tomato, sliced
4 to 6 green onions, thinly sliced
8 ounces Mozzarella cheese, sliced

Pound chicken breast halves between sheets of plastic wrap until evenly thinned out. Salt and pepper both sides then sprinkle lightly with garlic powder. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.

Add chicken to the heated skillet; cook for about 5 minutes on each side. Remove to a baking dish. Add 1 more tablespoon butter to the skillet along with the wine or broth then sauté the mushrooms until tender and golden brown. Pour mushroom mixture over chicken in baking dish. Top with tomato slices and sliced green onions. Place Mozzarella slices over all. Bake at 325 for 25 minutes. Serves 4 to 6.

Tona in Bama

THIS IS A GREAT DISH WHEN SERVING TO A CROWD :)
GINA IN INDIANA

EASY SCALLOPED POTATOES
1/2 bag hash browns (frozen)
1 c. shredded Cheddar cheese (4 oz. = 1 c.)
1 c. sour cream
1 med. onion
1 can cream of mushroom soup

9 X 13 INCH DISH:
1 bag hash browns (frozen)
2 c. shredded Cheddar cheese
2 c. sour cream
1 med. onion
1 cans cream of mushroom soup

10-1/2 X 14-1/2 INCH DISH:
1 1/2 bag hash browns (frozen)
3 c. shredded Cheddar cheese
3 c. sour cream
1 med. onion
3 cans cream of mushroom soup

Mix all of the above (for the pan size you want) together.

TOPPING FOR 2 QUART DISH:
1/2 stick of butter (butter)
1 c. cornflakes

TOPPING FOR 9 X 13 INCH DISH:
1 stick of butter (butter)
2 c. cornflakes

TOPPING FOR 10 1/2 X 14 1/2 INCH DISH:
1-1/2 sticks of butter (butter)
3 c. cornflakes

Bake at 375 degrees for 40-45 minutes. Onion to your taste. Everybody likes these! Good for a crowd. Excellent with ham. Just as good the second time around!

I have a couple of requests for recipe ideas. One of them is for carrots. I would like to find new ways to serve carrots as a side dish or casserole. Also, I would like some recipes for ways to use lentils. I love them, and had a friend who used to make a delicious lentil soup. It was incredibly flavorful. That is my problem…I just can't seem to get lentils to taste anything but bland. Thanks in advance. Take care.
Donna IL

For Dorothy in IL In answer to your question about the horseradish for the horseradish pickles. I have only used the horseradish in the jar, but I'm sure you could make a quart with your fresh grated horseradish to see how you like it.
Jo in Wi

Wishing you all a good day! This morning I looked up the recipe for healthy muffins for Cindi in Texas whose request was in Feb. 13 newsletter. These are very good but unless you are used to eating a lot of roughage, don't eat too many!

Bran Flax Muffins (from Bob's Red Mill Flaxseed Meal package)
1 1/2 c unbleached white flour
3/4 c Flaxseed Meal
3/4 c oat bran
1 c brown sugar
2 t baking soda
1 t baking powder
1/2 t salt
2 t cinnamon
1 1/2 c carrots, shredded
2 apples, peeled and shredded
1/2 c raisins (opt) I used dried cranberries
1 c nuts - I used walnuts
3/4 c milk
2 eggs, beaten
1 t vanilla
Mix together flour, flaxseed meal, oat bran, brown sugar baking soda, baking powder, salt & cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts.

Combine milk, beaten eggs & vanilla. Pour liquid ingredients into dry ingredients. Stir until all are moistened. Do not overmix. Fill muffin cups 3/4 full. Bake at 350 F. 15 - 20 minutes. Makes 15 medium sized muffins.

These are very moist, tasty and freeze well.

Carolyn in Los Banos

For Barb wanting creamy garlic salad dressing in Page 9 of the lost
messages: :

I recently found this recipe but have not tried it yet. I sounds good and I plan to try it soon. If you try it let me know what you think of it.

Terese in South Dakota

CREAMY GARLIC DRESSING
1 c. mayonnaise
5 tbsp. milk
2 tbsp. white wine vinegar
1 lge. clove garlic
1/2 tsp. dried oregano
1/2 tsp. sugar
1/4 tsp. black pepper
Blend ingredients together, cover and chill. Makes about 1 cup

Two more Catch Up Newsletters were added today
Page 10     Page 11

A question - do you have to refrigerate cooking oil and vinegar after it is opened. How long can you keep these before they go bad.
Thanks - Bernie, TN

Thanks DP for the deep fried chicken recipe.
Kathy from Fl

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

Hi Nancy,
Love your site and appreciate all the hard work you put into it making it a great meeting place for all us folks out here who like great tasting home cooked goodies. This recipe is in response for Anna in MO (Feb 11th newsletter)) who was looking for an Amish Friendship Bread Starter and Recipe that's tried and true. I've made this one many times over the years with great success using a Zip Lock bag instead of a covered container. Either way, it's a very easy recipe for a great tasting bread. Thanks again for a great newsletter. Ms. Jackie- Port Arthur, TX

Starter
Amish Friendship Bread
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
DIRECTIONS:
In a small bowl, dissolve yeast in water. Let stand 10 minutes.
In a 2 quart container glass, plastic or ceramic container OR Zip Lock freezer size bag*, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4; stir starter with a spoon. (or if using Zip Lock, squeeze bag)

Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Days 6 thru 9; stir only. (using Zip lock, squeeze bag again)

Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Remove 1 cup to make your first bread. (this is the base for your Amish Bread)

Give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe.

Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Please keep in mind:
Never refrigerate the batter
If using the Zip Lock bag: many days you will have to let excess air out of the bag before you can squeeze it.

Note: Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Amish Friendship Bread
To the small amount of batter (1 cup) add:

1 cup vegetable oil
1 tsp. vanilla extract
3 large eggs
1/2 cup milk
2 cups all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large box instant vanilla pudding- not low fat
2 Tbs. blended- cinnamon and sugar mixture to coat pan and to top bread
OPTIONAL: Add 1 cup chopped nuts and/or 1/2 cup raisins.

Pour into two well greased and sugared (cinnamon and sugar mixture) loaf pans or two round cake pans. Sprinkle with extra cinnamon and sugar on top of batter. Bake @ 325 degrees for 1 hour.

The bread loaves freeze very well.

Hi Nancy,
Welcome back! You sure were missed. This is in response to Geralyn in NC (Newsletter - 10 February 2007) who wanted cookie recipes that would pack well and could be sent overseas. Following is a molasses/ginger cookie originally made in Marblehead, MA in Colonial Times for seamen to take on long voyages as they kept well packed in barrels aboard ship.

JOE FROGGERS (makes 2 dozen 3-inch cookies)
3 1/2 cups all purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup unsulphured dark molasses
1/2 cup vegetable shortening, lard or butter
1 cup light brown sugar
2 tablespoons Dark rum
1/3 cup hot water

1. Sift flour, salt, ginger, baking soda, cloves, nutmeg and allspice into a medium bowl.
2. In a large mixmaster bowl, beat together the molasses, shortening and brown sugar.
3. Combine hot water and rum
4. To the sugar-molasses-shortening mixture, add the dry ingredients alternately with the water/rum.
( if the dough is dry, add an additional tablespoon or two of water, one at a time.)
5. Refrigerate dough for at least two hours. (If desired, refrigerated dough may then be put into freezer bags and frozen for later use).
6. Roll out the dough between two sheets of waxed paper until it is 1/4-inch thick.
7. Preheat oven to 375 degrees F. Grease two baking sheets.
8. Cut the dough into 3-inch cookies with a cookie cutter (or coffee can for the traditional larger size). Place them on greased baking sheets. Bake at 375 degrees F. for 10 to 12 minutes. Cookies should be dark around the edges and firm in center. Set baking sheet on a rack to cool for 3 minutes. Then remove the cookies to a rack to cool completely.

PACKING TIPS: During World Was II we used popped corn for a box filler. During Korea and Vietnam we used peanuts in the shell. Today, I guess you could use those white plastic things. They all would keep glass from breaking.

Gerry from New Hampshire

In the Feb 13 newsletter JAM IN SATX wanted to know where to find large grain tapioca. Look in the grocery section where you find dry bagged beans (like kidney or white beans). That’s where they are at my grocery store.
Jan from (Can)ada

JAM- in SATXS I find my large tapioca in a Mennonite bulk store. If you have anything like that where you live perhaps you can find the big tapioca there.
Mary Ann
 

Here is a really good cake if you love peanut butter :)
XOXO,
GINA

Peanut Butter Pudding Cake
1 cup roasted peanuts, chopped & divided
1 cup all-purpose flour
1/2 cup butter, softened
1/3 cup creamy peanut butter
1 package (8 oz.) cream cheese
1 cup confectioner's sugar
1 container (4.5 oz.) frozen whipped topping
1 package (3 oz.) instant vanilla pudding
1 package (3 oz.) instant chocolate pudding
2 3/4 cups milk
1 container (9 oz.) frozen whipped topping
1 ounce chocolate, grated

Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350°F. Cool thoroughly.

Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 41/2 ounces frozen whipped topping. Spread over cooled layer 1.

Layer 3: Mix puddings with milk until thickened. Spread over layer 2.

Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours. Makes 12 servings

Andee in L.A. posted a recipe for a coconut cream cake in the 2/7 newsletter. It sounds so good I love coconut cakes. Is this cake soggy? I want to try it but I really hate soggy. I wonder the same thing about cakes that have sweetened condensed milk poured over them as well. Thanks in advance for your answer.
Papricka

Jalapeno Ranch Dip
16 oz container of sour cream
1 pkg Hidden Valley Ranch Dip Mix (DIPS one)
Cilantro (top 1/3, leaves only)
6-8 pickled serrano peppers (stemmed and seeded)
8-10 slices pickled jalapenos

Throw it all in a blender or processor and blend till fairly smooth. Serve with crisp corn tortilla chips.

Note: Make a nice leafy green salad and add avocado chunks, tomatoes and cucumbers and top with cubes of grilled chicken and dip for a
fantastic dressing.

Tona in Bama

Nancy and Fur Babies; Thought you might like this recipe I made up today for
my "fur kids."
Margaret, Tulsa

CHICKEN LIVER CAT FOOD
1 LB. raw chicken livers
1/3 C. brown rice
2 (5.5 OZ) jars baby food (I used carrots & green beans)

Rinse chicken livers and cover with cold water. Simmer until almost done, add rice and cook down until there is hardly any liquid left. Remove from
heat. Either mash with potato masher or grind up in blender. Stir in the 2 jars of baby food. Store in refrigerator. I put mixture in small
containers and freeze part of it until needed. Will last for a while. I give the cats each about a tablespoon of it at a serving. I am also mixing
a liquid medicine for animals with arthritis in one of the 12 year old cat's portion.

To Emma in Mt I would like to know how you can yams? I am always looking to can new stuff when I do my canning.
Mary Ann is snowy upstate N Y

Hi Nancy! Hope you and Ditto and Siggy are doing well. This is for CeeZee who wanted the recipe for cabbage cooked in foil.

I sent in the recipe sometime in January, if this is the one she was talking about. My husband cooked cabbage like this on our smoker for our Christmas BBQ for our businesses.

BBQ Cabbage
1 head of cabbage, cored and left whole
6 slices of bacon, uncooked
1 stick of butter
salt and pepper to taste

Put the butter into the cored center of the head of cabbage. Salt and pepper as desired. Lay the slices of bacon over the top. Wrap completely in foil. Cook on the grill until it is soft. Cut up and serve

Just in case you want to know what 200 calories looks like, here it is,
http://www.wisegeek.com/what-does-200-calories-look-like.htm
Lynette in N.Y.

Hello Nancy Landers I was hoping someone could give me a T-N-T recipe for a dessert pizza. I have a dinner to go to that you have to bring some type of pizza. I was looking to take a dessert but if someone has a good recipe for a homemade pizza I would like that too. Thanks for the help and also Nancy thanks for all you do. I love the newsletter!
Tracey, Dunkirk, NY

Nancy, does your day have more than 24 hours in it? I don't know how you do all that you do!!! Keep up the good work.

This is for Marilyn B in the February 14th newsletter. This isn't exactly what you are looking for but sounds similar. It is delicious!
Kathy in WV

Fudge Cake
1 stick margarine
1 cup sugar
4 eggs
1 cup self rising flour
1 can Hershey's Chocolate Syrup
1 teaspoon vanilla

Cream margarine and sugar. Add the eggs and mix well. Add the remaining ingredients. Butter a 9x13 pan and pour batter into pan. Bake 350 degrees for 30-35 minutes. Allow cake to cool slightly and then spread with a large jar of marshmallow creme.

Fudge Frosting
1 stick margarine
2 cups sugar
1/2 cup unsweetened cocoa powder
1/2 cup milk

Mix together in sauce pan. Cook over medium heat until boiling. Boil one minute. Beat for 9 minutes with an electric mixer. Pour over marshmallow creme. Cool.

I just wanted to let everyone know that I tried Tona’s Cherry Upside Down Cake for Valentine’s Day, and it was absolutely DELICIOUS! The cake was yummy and moist. My husband who is not that big of a cake eater had 2 pieces of it and asked me to save the recipe in my keeper file!

I hope that everyone is staying warm in those colder areas we just had 21 inches drop on us in Rochester, NY with a balmy -12 with the wind chill! I am welcoming spring.
Gracie

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