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

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Two more Catch Up Newsletters added today
10     11

I have a chocolate fountain. I wondered if any of you have ideas for some unique items to have guests dip? One thing I'm looking for is a peanut butter ball that would be no-cook that I could roll and have ready for dipping. Another would be something frozen--more for use in the summer time maybe. And lastly, some unique ways of presenting the "dippers" and even the machine itself.

Want to use it this weekend, so I sure hope I can pick some of your brains! Thanks all--'specially you,  Nancy.
Anna

Not all messages fit into the newsletter today.  More will be posted tomorrow along with several more catch-up newsletters.
Nancy

You do fantastic work, you give it with more than 100%, & you are so very appreciated. Don't worry about things beyond your control, & certainly don't worry about anyone who can't understand.
Jan Cannady

Hi to all in Nancyland!
I was wondering about cooking cabbage in a crockpot. I saw that recipe for the whole head of cabbage called BBQ Cabbage in the 2/15 newsletter. I wouldnt see why not, but never tried it. Any ideas?
Thank you for all your work!
Lara in WV

Of course, I'm out of the necessary "Cream of" soup for a recipe. Do any of you readers have a recipe for a dry mix "Cream of" soup recipe. Saw one years ago, but can't put my hands on it. Thanks to all!
Remppmom Greeley, CO

Hey yall... I am looking for blueberry baking "nuggets". Like the ones in packaged blueberry muffin mixes. Bojangles restaurant has a homemade BoBerry Biscuit (If you haven't tried it...all I can say is DO!) that uses these. It is delicious. Would anyone know where you can purchase
these? I want to make these BoBerry biscuits at home.
Thanks,
Tona in Bama

To Toma in Bama regarding your Ham and Rice Bake. I make something very similar, except I use macaroni twists or penne pasta instead of rice. I also use the gravy from the ham instead of milk.
Gay in L.I.

Does anyone know where I can find a chart of nuts and their health benefits? My search has proved fruitless. Obviously, I'm not asking the right question.
Thank you, grannym IL

Mary Ann is snowy upstate N Y
This is how I can yams. We buy them in the fall, around Thanksgiving when they are on sale. Usually the jumbo yams. I put them in the oven on cookie sheets and bake until just about done. When they will slip the skins real easy. I put them into pint or quart jars and then process them according to the Kerr canning book. I dry pack them, which is put in jars and put on lids and rings and then process them in the pressure cooker. Pints 55 minutes and quarts 90 minutes at 10 pounds pressure for either one.
Emma from Montana

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For those of you that have the Mr. Coffee Cocomotion machine:

Favorite Hot Cocoa
1/2 cup sugar or splenda
1/4 cocoa
dash salt
4 cups milk, skim works just fine
3/4 teaspoon vanilla extract

Put all ingredients into your Cocomotion machine and turn it on. This has been a favorite at our house for the past several days with all of the snow and ice here. The kids go out to play in the snow and I turn the Cocomotion machine on. When it shuts off, I put the hot cocoa in a carafe. I got the Cocomotion on clearance at Wal-mart last spring and thought maybe I'd never use it, but it sure has been used a lot! We'll be taking it to a cabin that we're renting at 7Springs Ski Resort next weekend!
Shelley in Belle Vernon, PA

This is for Cee Zee, (FEb. 14) who asked for the Cabbage cooked in foil recipe. The person who sent it in originally didn't leave a name, but I happened to have saved it in my files. Here it is. Hope this is the one you were asking about.
Cheryl in Ohio

Cabbage
I head of cabbage
olive oil
Creole Seasoning (I use Tony’s)
2-tbspn margarine

Cut 1 head of cabbage cut into 8 wedges. Lay each wedge on it own piece of aluminum foil (big enough to wrap tightly). Sprinkle each wedge with olive oil and generously with Creole Seasoning. Dot each wedge with several pats of margarine. Wrap tightly and cook in a 350 degree oven for 45 min to 1 hour. (Open one and check for fork tenderness.
No name included with recipe C?

For Cyndi in Texas in the Feb. 14 newsletter. A very healthful and delicious muffin that children and adults love is the Bran Muffins I have made for many years. I am not making them now that my husband and I are trying to lose weight, lower our cholesterol and blood pressure after to many years of eating well and a lot of it. But, I do make them for my daughter and her family and has made breakfasts faster for them and healthier. A muffin with a fruit and a glass of milk will be very good breakfast for your little one. These also are very good with lunch or dinner. Not a lot of sugar and shortening in each muffin when you consider the recipe will make 70 to 80 muffins.

BRAN MUFFINS
Pour 2 cups of boiling water over 2 cups of Post 100% Bran. NOT FLAKES
Let stand.

Cream 1 cup PLUS 2 Tbsp. shortening with 3 cups LESS 2 Tbsp. of sugar:

ADD:
4 beaten eggs
1 quart buttermilk
4 cups Kellogg All Bran

Sift together:
5 cups flour
5 tsp. soda
1 tsp. salt

Add to second mixture. Mix thoroughly and add first bran mixture. Keep in refrigerator in an air tight container. When ready to use, bake at 375º for 15 to 20 minutes. Makes 70 to 80 muffins. Will keep well for three weeks or so.

I bake two dozen at a time, eating some for a couple days and freezing the rest.
Colleen in Tallahassee

Mary in OH I believe your talking about blood pudding when you as for ring pudding I don't have a recipe but maybe one of the readers does
Caroline MO

Nancy,
I am so glad you had a great time on your trip.

I am looking for a bag or jar recipe that makes a pie. I have tried the net but have found cake or cookie "gift recipes" but not any for pies. I received this bagged mix as a gift at Christmas. In the small bags were flour, sugar, coconut, and semi sweet chocolate chips (I think) I added an egg, stick of butter, and vanilla. It made one 8 inch pie. I would like a recipe for this mix. Hopefully, one of our family members can help me.
Thanks so much. Cathy

Hi Nancy and furbabies, I sure do hope you are doing better. And I must say my heart goes out to all of you who are getting so much cold and snow! I sure hope it ends soon. I wanted to tell Jam in SATX that I go to my oriental market to get the old fashioned pearl tapioca. It's the only place I have seen them, been getting it there for years. Hope she has one close to try.

All your efforts make a lot of us very happy Nancy, keep up the good work. I hope your helpers are giving you a hand since your own hand has been hurting. Hope that is better for you. My little one always seems to know when things aren't quite just right and she sticks to me like glue!

Happy Valentines to everyone!
Billie in Fl

Comment
It has been very cold here. One assistant (Siggy) is sound asleep on the couch. The other assistant is curled up next to me on the computer desk. They both are very happy I am home. I am not sure who misses who the most - Ditto and Siggy missing me -- or me missing them.
Nancy

For Betty T. in GA,
If the recipe for peanut butter cookies is similar to mine, it doesn't have any flour in it. My recipe is called E.S.P. cookies which stands for Eggs, Sugar, and Peanut butter. They are very good, and even tastier with a Hersheys Kiss in the top. No flour? Who would have thunk????!!!
Enjoy! Dee in S. Illinois

Nancy, I am constantly amazed at how much time and effort you use for this newsletter. I don't contribute as much as I should and tend to be an "observer". I know how long it takes me to read each response and can't imagine how much time it takes you to put it together. I guess what I'm really trying to say is you are a very amazing person. You always put us first - even though you have many of your own problems. Thank you so much and God bless you for all that you do.
Dotty in NJ

Comment
I love doing the newsletter everyday. It is the highlight of my day.
Nancy

Hi all, For the person asking about "oleo" it is now called margarine. Don't know why they changed the name,tho.

Question- I see lots of recipes calling for the "canned green peppers"? Or chili's? I am assuming they are very spicy so I either don't try the recipe or leave them out. Thought I'd ask tho if they really are "hot"?

Nancy we all LOVE YOU and appreciate so much what you do!!!!!!!!
Sue in Fl _soon to be REALLY COLD!!! Down in the teens!!

Emma in Montana stated oleo is now called margarine.

This is for Bobbie in NC from Bev. in Michigan, I took all my recipes that I get from Magazines and papers and I taped them in a school folder, hard cover, and I taped them on lined school paper and bought dividers and labeled them. It works well and I know exactly where they are.

the Heavenly Twinkie Dessert sent in by Florence, Il, the pistachio pudding mix, is that the instant kind or not.
Thanks, Sally in PA

Thanks to Pat in Goose Creek SC for the tip on Banana's rolled in sour cream and coconut. I had them years ago at an office function and loved them. Could never remember if it was sour cream or cream cheese.
Thanks again. Jackie in KC

I am still looking for a creamy peanut butter fudge recipe topped with a layer of chocolate and the sweet potato and bacon hash recipe from Jan or Feb's Food and wine magazine.
Jackie in KC

To Bobbie in NC, I too have lots of recipes in boxes and I was glad to see that you are doing some scrapbooking. I'm into it big time and I love it. I try to incorporate the recipes into my heritage
pictures, that way they will never be lost. I just love this site. Norma in LA

Re: what's the secret to slicing a cake and keeping nice neat slices? Thanks, Boots in Va.

Use dental floss to cut cake.
Mary Pueblo, Colorado

I'm having trouble finding the recipe for the cabbage cooked in foil. I found an entry that listed it in the Feb.9th letter but that wasn't the recipe just an appreciation thank you for who ever posted the original recipe. Cabbage is a real favorite veggie in my house and especially with St. Patrick's Day soon it sounds really good. Could someone tell me how to find the correct newsletter the recipe was in. Thanks in advance.
Linda Boyles, Fairborn Ohio

For Genie, who wanted the Buttermilk Chicken recipe.
It's in the October 17, 2006 newsletter.

For Dennis at the Prepared Pantry: I was in the middle of baking the delicious-sounding Chocolate Walnut Refrigerator Cookies from your Chocolate Favorites site when I noticed an error. The instructions say to "add the baking powder and baking soda," but only baking soda is called for in the ingredients. Since I had already started the cookies, I put about 1 1/2 tsp baking powder. I just took them out of the oven and they taste great. Both the taste and texture is that of a brownie; is that the texture the cookie should have? How much baking powder should there be in the cookie?

Thanks for all the wonderful chocolate recipes; what a great Valentine's Day present for all of us
Chocoholics!!
Doris in Oklahoma City

Hi Nancy,
In catch-up letter #1, Stefanie from the Dominican Republic asked if anyone had a recipe for Montreal Seasoning. I did a search and came up with quite a lot. The following two sound like the best ones. I hope it helps her.
Betty in Canada

Montreal Steak Seasoning

Montreal steal seasoning combines the British love of beefsteaks with the French flair for seasoning.
It's excellent on steak and potatoes.
Makes about 3/4 cup

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
1 tablespoon crushed red pepper flakes

Combine all ingredients, mix well.
Place in a jar with tight lid to keep it fresh.
20 servings
by Aliza Green from Field Guide to Herbs & spices.


McCormick Montreal Steak Seasoning
Makes 5 cups

4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel

Mix together and store in a shaker. Shake or rub 1 tablespoon seasoning onto 1 pound steaks, pork
chops and hamburgers before grilling or broiling.
From: CDKitchen http://www.cdkitchen.com

Nancy
Several months ago several members were discussing how to remove ink from clothes that had been washed with an ink pen in the pocket. I didn’t have that problem at that time; my husband is really good about emptying his pockets; last week I didn’t check his work shirt pockets and I washed a pin in his laundry and ink is all-over his work shirts. Would you please print the date of the newsletter where the ideas of removing ink from clothing was discussed.

Thank you for all your hard work.
Jena in WV

Hi everyone, we have very nice weather here in California now that it has finally rained. Would love to send it to you all that are in the cold.

For Cindi in Texas (2/14/07) I top my waffles with sliced banana and/or flavored yogurt instead of syrup to keep the sugar down. I also use the flavored yogurt in oatmeal in the morning. Lately I have been just stirring in dried cranberries and not adding any sugar. That is good too.

Betty Ann in West TN - oleo is just another name for margarine. Your Simple Banana Salad reminded me of one that my mother used to make. Just chop lettuce, put a dollop of cottage cheese on the lettuce, a slice of canned pineapple on that. Top with a little mayo and sprinkle with paprika. Give it a try - easy, pretty and tasty.
Carolyn in Los Banos

Meatloaf for JW in Hawaii:

Meatloaf Ring
1 large egg
1 envelope onion soup mix
1-1/2 c. soft bread crumbs
3/4 c. milk
1 1/2 lbs. ground lean beef
1/2 c. ketchup mixed w/1 T. prepared mustard
4-6 slices mozzarella cheese

In medium bowl, beat egg slightly; add onion soup mix, crumbs & milk; mix thoroughly and let stand 5 min.;mix in beef. Pack into oiled 4-6 c. ring mold; turn out onto oiled shallow baking pan. Bake in preheated 400 degree oven, brushing once or twice w/ketchup mixture, for 40 min. Arrange mozzarella over the sides; continue baking until cheese melts 3-5 min. With 2 wide spatulas remove to serving platter.
6 servings

Tuck Away Beef Loaf
Heat oven 350.
1 slightly beaten egg
Enough chopped onions to fill 1/4 cup
Add the chopped onion to the egg and mix well.
Add and mix 1-1/2 lb. ground beef
1 c. dry bread crumbs
1 3/4 c. milk
1 1/4 t. salt
1/4 t. pepper
1 T Worcestershire sauce
1 T catsup
1 T horseradish

Spread half meat mixture in ungreased loaf pan, 9x5x3 in. Put 3 peeled hard-cooked eggs on meat mixture. Cover w/ remaining meat mixture. pat top of loaf to make smooth. Bake uncovered 1 1/2 hrs.
6 servings.

Tuck Away Baby Beefies
Shape meat mixture into 8 small loaves, each about 3x2x1 in. Push large pimiento-stuffed olives into centers of loaves. Place loaves in ungreased baking pan, 13.9.2 in. Bake uncovered 45 min. 6-8 servings
( Source of Tuck Aways- Betty Crocker Recipe Card Library) Athena in DE

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The Best Spaghetti Sauce You'll Ever Eat
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Orange Sunshine Cake
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