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

Hi Nancy and Fur Babies! I hope you are feeling better, Nancy. We really
appreciate you doing this newsletter even though you aren't feeling up to
par. It makes my day when I get home from work and find it here. It's how I
wind down" after a long day.

This is for Janice in PA who requested that I post the Hillvilla Pumpkin Pie
recipe again, so here it is:

2 lg. eggs, lightly beaten
1 t. vanilla
1 16 ounce can pumpkin (NOT pie filling, just pumpkin)
1/4 c. Firmly packed brown sugar, light or dark
2 1/2 t. Special Seasoning (recipe follows)
1 c. Evaporated milk
1/2 c. Half and half
1/2 c. Granulated sugar
1 9" unbaked pie shell

Mix together the eggs, vanilla, pumpkin, brown sugar and seasoning mix.
In a saucepan, mix the evaporated milk, half and half, and granulated sugar;
cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour
into unbaked pie shell and bake at 425 for 15 minutes; lower heat to 350 and
cook 25 minutes more. Store in the refrigerator.

Special Seasoning
4 T. Ground cinnamon
2 T. Ground allspice
2 T. Black pepper
2 T. Salt
1 T. Ground nutmeg
1 T. Ground cloves
1 T. Ground ginger

Combine all ingredients and store in an airtight container. Makes about 3/4
cup.

Janice, this will be the BEST pumpkin pie you will ever eat! I promise!

Mary in Oregon

Hi Nancy and everyone!
For Joie, in TN, who in the Feb. 10th newsletter was asking about a mandolin. I don't know about the improved model that she is talking about. I bought that type of gadget from ABC Distributing some time ago. I was attempting to use it to slice onions for my son's high school graduation party last May. It was difficult to get the onion to go across the blade with the holder, so I pushed it a little harder. It went past the blade, along with my thumb. It sliced a good-sized chunk out of my thumb. I'm sure I should have had stitches, but being stubborn, I didn't go to the hospital. I put antibiotic ointment on it and a bandage for probably six weeks, before it was close to being well. As I type on a computer all day long at work, I had a very difficult time. I still have a scar that I notice, although probably no one else does. Needless to say, I put the mandolin away and have not used it again. I just wanted to warn everyone to be very careful with this type of gadget.

Everyone have a great day
Vickie, in Liberty, Texas

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!

These are the Amish Bread Recipes I have collected over time. I hope you enjoy them.
Judi


Crab Casserole Recipe
From Diana Rattray
http://southernfood.about.com/mbiopage.htm

1 can (7 to 8 ounces) crab meat
1 can cream of mushroom soup, (98% reduced fat)
1/2 cup seasoned stuffing crumbs
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup mayonnaise
Tabasco sauce, to taste
Cajun seasoning, to taste

Combine all ingredients. Pour into a lightly greased 1 to 1 1/2-quart casserole dish. Bake at 350° for 45 to 55 minutes, or until hot and bubbly.
Serves 4.

Hugs, Betty

This is in answer to Wendy from Vancouver Island asking about freezing corn on the cob in your catch up #9 letter.
I froze corn on the cob for many years in my past life, right from the field. I took the husk off, blanched it in boiling water for about 3 minutes and put it in the freezer. If you don't blanch it it will continue to grow and get tough. Also don't put it in bags until it is frozen as it will taste cobby if bagged while still warm I learned from experience!!. I know this advice is too late for corn now but it will still be good next fall. Good sweet corn is the one thing I miss, having lived in FL for years. I was originally from Mich. Most of what they grow down here is white corn which, in my opinion .doesn't hold a candle to super sweet.
Hope this helps. Muriel, Naples, FL

For Karen T who wanted Peanut Butter Fudge with Rich Chocolate Frosting. Could it possibly be the 2 ingredient Fudge sent in by Gladys, IN?
If so, try the October 28, 2006 newsletter.
It won a prize at the county fair.

For Jen who wanted the Peanut Butter Cake recipe.
Look in the January 20, 2007 and January 23, 2007 issues of the newsletter.
You'll find several different ones.
Grama

Good Morning Nancy and everyone,
This is for Tona in Bama, In your Bacon Spinach Quiche recipe in the catch up newsletter #1, can egg beaters and turkey bacon be substituted for the real things? Got to cut out fat, calories, carbs, salt, sugar, and cholestrol where I can. Thanks!
Dee in S. Illinois

This is for Doris in Okla. City in the Feb. 12th newsletter.
I definitely agree with you about the Meatloaf recipe that you sent in. I saw Bobby Flay prepare it on the Food Network one day (by the way, I love watching the Food Network ALMOST as much as I love Nancy's website) and I made it the following Sunday and it has been a hit with my family ever since. Everyone ought to give it a try. It is a little more labor intensive but so worth it.
Thanks Nancy for this wonderful site. I so enjoy it and on days like today (I am really feeling lousy with a terrible cold) it gives me so much pleasure to sit and go back through newsletters that I have stored.

Keep 'em coming. We love you for your dedication to our pleasures.
Barbara in Corsicana,Texas

Asparagus and Pea Casserole
2 cans (14 1/2oz.)asparagus
2 cans undiluted mushroom soup
2 cans green peas
1/2 small bag potato chips
4 boiled eggs

Drain asparagus (save liquid from 1 can and mix with soup). Put asparagus in casserole dish (14x9). Crush about 1/4 potato chips and place over asparagus. Slice boiled eggs over this, then put a layer of soup mixture. Then pour all peas over this. Put rest of soup over peas and top with potato chips. Bake 350 about 25 min.
Bobbie in NC

This makes a large amt. I am sure you can cut it in half.

Chicken and Dressing
1 whole chicken-2 to 2-1/2 lb. size
2 cans cream of chicken soup
1 pkg. stuffing mix
1 can sliced mushrooms
about 1/8 pkg. dry onion soup mix

Boil chicken until done. Take from pot and save at least two inches broth in pot. Take meat from bones and cut into bite size pieces. Put 1/2 of the chicken in a 13x9 pan. Put 1 can undiluted soup over the chicken. Put 1/2 pkg. stuffing mix over chicken soup. Add all mushrooms. Sprinkle a little of onion soup mix over mushrooms. Add rest of chicken, then another can of chicken soup .Make top layer of remainder of stuffing mix. Sprinkle onion soup mix over top. Spoon broth from pot over dressing. Bake 350 for about 25 min.
Bobbie in NC

Squash Fritters
2c.grated raw squash
pepper to taste
1 t. salt
2 eggs
1/2 grated onion
2 t. sugar
6T.flour
2t. butter melted

Combine squash, onion, sugar, salt, pepper, and flour. Beat in the eggs and add butter. Drop by tablespoons in oiled griddle and cook on both sides until delicate brown. Be sure to let first side brown before you try to turn the fritter.

Peanut Banana Cookies
2 cups mashed ripe bananas
4 cups oatmeal
1/2 teaspoon vanilla
2/3 cup chopped peanuts
1/2 cup applesauce
Cinnamon to taste (about 1/2 to 1 tsp)

Preheat oven to 350. Mix all ingredients together in a bowl till everything is uniformly moist. Drop dough by tablespoonfuls on an ungreased cookie sheet. The dough will not spread, so flatten it to desired cookie thickness. Bake for 15 minutes. Eat warm or after cooling. Store in an airtight container. These are awesome snacks, and don't get much healthier. They are wheat-free, with no added sweetener or butter. For a variation, you can substitute the nuts with just about anything:
raisins, dates, or if you want to be less healthy maybe some chocolate or carob chips.

Tuna Au Gratin
2 (7 oz.) cans tuna
1/4 c. chopped pimiento
1/4 c.dry bread crumbs
1/4 c. grated parmesan cheese
2/3 c. chopped onion
1/4 c. chopped green pepper
2/3 c. mayonnaise
Combine all ingredients, except bread crumbs and cheese. Spoon into a small shallow dish. Top with layer of fine bread crumbs and sprinkle with the cheese. Bake 350 for about 20 min.
Bobbie in NC

I once attended a conference at the University of Delaware and for lunch a very fluffy rice pudding was served. I'm wondering if anyone has a recipe for rice pudding which is not baked, not the traditional recipe, but rather fluffy and can be served in a parfait glass?
Thanks!
Athena in DE

Good morning all! This is for "Linda J". Thanks so much for the different twist on the "Gizzards and yellow rice"recipe. My mother, from a Jewish and Russian background prepared hers differntly(as I related earlier). I would love to hear from anyone who is familiar with the "Gizzards over yellow rice". Although cooking the gizzards(and hearts) is time consuming(they must boil a long time to become soft), once added to the sauteed onions, carrots, celery, seasonings and wine...it is well worth it! Have a wonderful day Nancy and fans! I look forward to hearing from you.
Jeri Kaufman

Banana Split Cookies
1/2 cup butter
1 cup packed brown sugar
2 eggs
1 cup mashed bananas
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup chopped walnuts

In a medium bowl, cream together the butter and brown sugar. Beat in the eggs and mashed banana. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves; blend into the banana mixture. Stir in the nuts. Cover, and chill for at least 1 hour. Preheat the oven to 375. Lightly grease cookie sheets. Drop dough by rounded teaspoons onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until no imprint remains when touched. Cool on
wire racks.
Tona in Bama

Frozen Banana Pops
Peel bananas, insert Popsicle stick in end of banana. Dip in melted
chocolate (dipping
chocolate, chocolate chips (any flavor), etc.) Freeze on waxed paper.
When Frozen, wrap tightly in plastic wrap.
Tona in Bama

MOTHER-IN-LAW CAKE
1 can sliced peaches, (29-ounce)
2 cups all-purpose flour
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup light or dark molasses
2 eggs -- slightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup pecans, chopped
Unsweetened whipped cream, optional

Drain peaches, reserving 1/3 cup liquid. Set aside 12 peach slices for garnish; chop remaining peaches. In large bowl, sift together flour, sugar, baking powder and salt. Blend chopped peaches, reserved liquid, molasses and eggs into flour mixture. Spread into greased 13 x 9 x 2-inch baking pan; sprinkle with brown sugar and pecans. Bake at 325 for 45 minutes or
until toothpick inserted in center comes out clean. Cool in pan on wire rack. To serve, cut into squares. Serve with reserved peach slices and whipped cream if desired.

Tona in Bama

Does anyone have a recipe for the low-cal cabbage soup? My husband and I have really been watching what we eat, so I would like this low-cal filler.
Thanks, MaggieB

Hi to all, I am looking for cheesecake recipes to make in a 6 inch pan. Most of the recipes I have looked at are for 8 or 9 inch pans. Any help or ideas will be appreciated.
Thanks, Mary, Green Brook, NJ

Tangy No Bake Cheesecake
Blend all together till smooth and creamy

1 8 oz philly cheese
1 cup sour cream
1 / 2 cup sugar
1 /2 tub crystal lite (flavor of your choice)

After blending well, add 10-12 oz cool whip and pour into
a ready made crust (or make your own). Can also top
With cool whip Or making this topping:

TOPPING:
Remainder of the crystal lite
1 / 3 cup sugar
1 / 2 cup water
1 tablespoon cornstarch

In a small saucepan (0r Micro) stir together above ingredients. Cook and stir until thickened . Let cool some and then add to the mixture 1/2 cup sour cream or 1 cup coolwhip. spread over cheesecake. Chill until serving time.

For Carolyn in West TN in the Feb. 12 newsletter. I was surprised to see a Carolyn in West TN. I actually know one that lives in Jackson, TN because she's my sister, but she don't use Carolyn. Do you live close to Jackson? I'm in Milan. I have never heard of bananas with salad dressing and nuts. I was born and raised here. Have I been deprived of something good and not know it? May try it when i can get some bananas that don't rotten before they ripen.
You all have a great day!
Sandee in West TN

Hi Nancy, Siggy, Ditto, and all the good cooks
This if for Jen, the Peanut Butter Sheet Cake recipe
is in the Jan. 23rd newsletter.

For Dee in S. Illinois, this is the diabetic cake recipe for you;

Diabetic Carrot-Pineapple Cake
1/2 cup butter or margarine, softened
3 eggs
1 cup thawed, frozen unsweetened
pineapple juice concentrate
2 tsp. vanilla
2 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/4 tsp. salt
3 cups grated carrots
1/2 cup pecans more if you like

Preheat oven to 350º. Beat margarine in a large bowl until creamy. Blend in eggs, pineapple juice and vanilla. Combine flour, baking powder, baking soda, spices, and salt. Mix together. Gradually add to egg mixture, beating until well blended. Stir in carrots and nuts. Pour in 9x13 baking pan. Bake 30 minutes or until tooth pick comes out clean. Cool on wire rack. Prepare icing and spread over cooled cake, Sprinkle with nuts. I like to put the nuts in my cake) ( I use self-rising flour and add the baking soda, I omit the salt)

Icing
1 (8 oz pkg.) cream cheese
1 (8 oz.) can crushed pineapple ( in its own juice), well drained.
1 tsp. vanilla
Combine all ingredients and mix will
spread on cake.
I like to put pecans in my icing

Diabetic exchange; 1 1/2 starch/bread, 3 fat and 1 fruit.

Dee I will send you another one tomorrow so it want make this letter too long
C.J. in NE Arkansas

For Boots in VA: Be sure that when you freeze your cakes you wrap them extremely well in saran wrap, and then foil if they are going to be frozen for a long time. The secret is in the defrosting. Do not unwrap the cakes until they are completely thawed (in the refrigerator for a day or so) and then allowed to stand for a few hours to come to room temperature. Only then should you unwrap them and they will be just like they were when they came out of the oven, only much more moist. I always freeze cakes, especially if I plan to decorate them (wedding cakes, etc).

You asked about slicing a cake; I'm not sure if you mean slices to serve or slicing layers in half. Either way, you can use unflavored dental floss. Simply pull it down through the cake to the bottom and then pull it out; do this four times or more to have eight or more slices of cake. If you are trying to slice a layer in half horizontally, you can wrap the dental floss around the circumference of the layer right at the middle, cross the two ends and pull. The floss comes through the cake and cuts it beautifully. They actually make a tool for doing this, but the floss works just as well.

Doris in Oklahoma City

This is for Barb from the # 9 catch up Newsletter
Hope you like this we do

Creamy garlic salad dressing
10 cloves garlic, peeled
1/2 cup part-skim ricotta cheese
1/4 cup plain nonfat yogurt
2 tablespoons chopped chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

In a small saucepan, combine the garlic and 1 cup water; bring to boil. Reduce heat and simmer 10 minutes. With a slotted spoon, transfer the garlic and 2 tablespoons of the cooking liquid to a food processor. Add the ricotta and yogurt; puree. Transfer to a bowl; stir in the chives, salt and pepper. Refrigerate, covered, at least 2 hours. Stir again before serving.

Re: Old Cake Mixes
this is for Pat F in letter number 7, about cake mixes. I did the same thing and added about 1/2 tsp baking powder and mixed it up per normal. Worked great.
Pat W in Quail Valley Ca

Does anyone have a recipe for meatballs made in the crock pot , using grape jelly ? I think they're called Swedish Meatballs...
Me in Fl

Here is my favorite Using the Grape jelly. Hope it might be yours as well.

If you use your own homemade meatballs, brown them first in the oven or skillet.

1 bag frozen prepared meatballs
1 bottle (14 ounces) Ketchup
1 bottle (12 ounces) chili sauce (found next to ketchup in the grocery store)
1 jar (10 ounces) grape jelly

Put meatballs in slow cooker. Pour over remaining ingredients (I just dump them in, the jelly will melt as it heats) Heat on low until thoroughly heated through about 4 hours. Stir a few times during the cooking process to incorporate sauces.
Linda A

For C.J. in NE Arkansas, yes I would love the recipe for the diabetic carrot-pineapple cake thanks in advance

regarding the Pillsbury frozen biscuits, I agree they are great but I lower the temp of the oven by 25 degrees and cook longer than the package says because if I dont, they seem kinda doughy in the center. I have also tried the other brands of frozen ones, especially those at Walmart and they are as good or better than the Pillsbury and are cheaper.
Sharon in TN

For C.J. in NE Arkansas, yes I would love the recipe for the diabetic carrot-pineapple cake thanks in advance

regarding the Pillsbury frozen biscuits, I agree they are great but I lower the temp of the oven by 25 degrees and cook longer than the package says because if I dont, they seem kinda doughy in the center. I have also tried the other brands of frozen ones, especially those at Walmart and they are as good or better than the Pillsbury and are cheaper.
Sharon in TN

Re: Crockpot Problems
After all the crockpot talk I decided to try my old 5 qt. Rival Pot again. I made Pinto beans the first time. I Put them on High for an hour ,then to Low, and went to bed thinking they would be done when I got up. Well not even close! I turned them on high and it still took 5 hrs til they were right.

The second time I tried two Hours on High, then low then bed. Still had to return to high. And if I take the top off it takes 2 HOURS to return to a gentle boil on HIGH. According to what everyone's been saying this is NOT normal. I was afraid I would burn something. I don't know if I could if I wanted to in this one.

Made stew beef a few days later. This time I used Warm water with the cold stew meat to start off and that seemed to help speed things up.I put in cold meat, about a half cup cool water then warmer and warmer water to what I needed. Took much less time to come to a simmer. (This may be an idea for cooking on slow setting-start off with fairly warm water).

I'll watch for further comments/suggestions.

Cheryl,Charlotte, NC

I want to thank Hudson Valley Kathleen for posting more rice cooker recipes and the other information. I think I may be able to handle the rice cooker cooking now.
Dixie in AL

Here's a link for the woman looking for large pearl tapioca. American Spice has it in a 16oz bag on sale for $2.69

http://www.americanspice.com/catalog/20129/

 

and here's a quick and easy Arroz con Pollo recipe that make when in a hurry:

In a small casserole dish, put in 2 chicken breasts (boneless), uncooked, pour a cup of uncooked minute rice over that and then a 16 oz jar of your favorite salsa along with about 8 oz of water. Cover with foil and bake for an hour at 350. Remove foil and enjoy.
HG

=================

This site the suggested using the Mr. Clean magic eraser and non acetone nail polish remover, then put a dry cloth in the dryer by itself. But read it to make sure.Someone else said use perfume,
if you have an old bottle.
http://www.thriftyfun.com/tf430784.tip.html

My dryer had ink from a ballpoint pen all over the inside. I used Mr. Clean Magic Eraser dipped in non-acetone fingernail polish remover. It took 4 erasers and two bottles of polish remover. It
worked, but the fumes are deadly. We had to move the dryer into the garage and open the garage door to get enough ventilation. Also, we had to wipe a bit, then walk away and take breaths of fresh air, then repeat that process for a couple of hours. After cleaning the ink out, we washed down the inside with water and Mr. Clean. After letting the inside dry out, I ran a load of clothing through last night and it is just fine now. This response is from the same site.

I used a old bottle of perfume - took me about 10 minutes. The alcohol in the perfume is what does it. same site as well.

http://www.stretcher.com/stories/03/03may19b.cfm

another helpful site.
http://ths.gardenweb.com/forums/
http://www.parish-supply.com/mots_40.htm
http://boards.diynetwork.com/eve/forums/

This link says use acetone nail polish remover, which is excellent for removing those nails you get from the salon. It should work great on ink. Barbara I hope you find an answer in one of these links! Lynette in N. Y.

Diane in Milwaukee and kitty Lauren Bacall

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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.