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

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The catch up newsletters now include the overflow of messages that will not fit in the daily online newsletters. Overflow messages for today are included in
#22    #23

Dear Nancy: Since St. Paddy’s Day is soon, I thought I’d share this corned beef recipe baked in foil that I’ve used for nearly 30 years and its always wonderful. I’ve never seen it anywhere else.It shrinks but not as much as if cooked in water and has lots of flavor like real Jewish Delicatessen corned beef. Enjoy!
Darlene in WV

CORNED BEEF IN FOIL
2-1/2 to 4 pound corned beef, flat cut (point cut is less tender and much fatter)
1/4 cup water
2 tbsp. Pickling spice
1 small orange sliced (unpeeled)
1 medium onion (size of a lime) sliced
1 large stalk of celery with leaves
1 large carrot sliced or 4 baby carrots chunked

Preheat oven to 300 degrees. Wash corned beef in cold water to remove brine and spices, if any. Drain and wipe with paper towel. Place a large sheet of heavy duty foil in an 8X12 baking pan (or other appropriate size for the corned beef). Place the corned beef fat side down in the center of the foil. Pour the 1/4 cup water over meat. Sprinkle with spice, arrange orange slices and vegetables over and around meat. Bring long ends of foil up and over meat and seal with double fold. (Also called drug store wrap years ago) Seal ends and turn up so liquid cannot run out. Bake 4 hours.

After 4 hours, unfold one end and test with a fork. It should be very tender.* Refold the end and remove from oven. Allow to sit in the juices until cool. When cool, open foil, scrape off and discard orange, spices, juice and vegetables.. Place meat in another piece of foil, wrap well, and refrigerate until the next day. Now, the beef can be sliced against the grain in nice thin slices. Before slicing, I first slice off all but a very thin layer of the fat. The thin layer left on will keep the slices from shredding and can be removed at the table.(It is almost impossible to slice hot corned beef without destroying it).

* I have never had one that had to be cooked longer; however, if it isn’t tender, cook a while longer.

For St. Patricks day meal, I cook carrots in about a pint of salted water until half done, add peeled potatoes in chunks or quarters until nearly done. Slice a cored half head of cabbage and lay on top of the carrots and potatoes but not touching the water. Add some pepper and margarine or butter on top the cabbage. Cover the pot (important) and cook (steam) until the cabbage is tender. When the cabbage is tender, I turn down the heat to low, lay the amount of corned beef slices needed for the meal on top the cabbage, replace the lid and let the corned beef slices warm just a few (2-3) minutes. Use a spatula to remove the corned beef slices to a platter as it is very fragile. Serve vegetables and some broth in a large bowl.

This corned beef also makes awesome Reubens. Butter two pieces of rye bread. Lay thin slices of corned beef on one unbuttered side. Top with a forkful or two of sauerkraut, some thousand island dressing and a thin slice of Swiss cheese. Put on the other piece of rye bread. Toast on griddle until hot.
 

Hi,
Does anyone have really tasty Pasta Salad dressings? Every time I use just regular Italian dressing, it still tastes like pasta with Italian dressing, no matter what else I add to the salad.
Thanks, Carol G. in Georgia

For Boots in VA concerning the reasonably-priced books: I buy all my books from www.half.com (which is a division of eBay); sometimes they are as cheap as $.75, plus media mail shipping, which is about $3. If I'm buying a book just to read, I always buy it from this site - just because someone has read it before me doesn't bother me. The site tells you whether the book is new, used, etc - sometimes I find new ones to give as gifts.
Doris in Oklahoma City

In response to the February 10th Newsletter:
meal that is easy to cook and deliver from Doris, S. Indiana

This is the quickest best meal to take for funerals, when someone has been in the hospital, had a baby and/or shut-ins. This is a meal that is great to re-heat in the microwave.

MENU - Rice and Beef, Green Peas, Rolls, and Brownies

RICE AND BEEF
1 can Libby's Roast Beef - Pour into bowl and chop up meat. (do not drain gravy)
1 box Rice-a-Roni beef flavor

Fix Rice-a-Roni according to package directions. When almost ready to serve, mix roast beef with gravy into rice.

GREEN PEAS
Heat 1 can green peas with 1/4 stick margarine, salt and pepper.

ROLLS
I like the Sister Shuberts, these are pre-baked yeast rolls in the freezer section.

BROWNIES
1 box Duncan Hines Brownies (13 x 9 size)

Make according to package directions and add 1 cup chocolate chips.

I have NOT tried this recipe. Thought it sounded interesting. Has anyone ever tried this or the popcorn salad recipe?

Popcorn Stuffed Peppers
2 cups popped popcorn
3 large green bell peppers
1 quart boiling, salted water
3/4 pound ground beef
2 tablespoons finely chopped onions
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1 (8 ounce) can tomato sauce

Preheat oven to 350. Put a handful of popcorn in a blender and blend, at lowest speed, for about a minute. The popcorn will flow like a thick syrup. Slowly add another handful or two of popcorn. Let the grinding continue for a minute or more. You should have 1 cup of finely ground popcorn when you are done. Set it aside. Cut peppers in half. Remove seeds. Cook for 5 minutes in the boiling water. Drain. Mix the popcorn with the remaining ingredients and fill the peppers.

Bake in a covered casserole for 1 hour. Uncover and continue baking for 15 minutes.
Tona in Bama

Sloppy Joe Casserole
1 pound lean ground beef
1/2 cup sliced green onions
1 (15.5 ounce) can sloppy Joe sandwich mix
1 (11 ounce) can Mexi-corn whole kernel corn
with red and green peppers, undrained
1 (6 ounce) can refrigerated Buttermilk Flaky biscuits

Heat oven to 375 degrees. In large skillet, brown ground beef with onions; drain. Stir in sloppy Joe sauce and corn. Cook 2-3 minutes or until heated thoroughly, stirring occasionally. Spoon mixture into ungreased 1 to 1-1/2 quart casserole.

Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching. Bake for 15 - 20 minutes or until biscuits are deep golden brown.
Tona in Bama

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In #15 Catch-up Newsletter Tona In Bama submitted Hot Hoppin' John Salad recipe. It called for "1 16 oz. can frozen black-eyed peas, rinsed and drained. " Is that a 16 oz. can of peas or a 16 oz. bag of frozen peas??? Thanks.
Etta in LA

For Penny (Feb 21, 2007 newsletter)

Is anybody looking toward the New Year yet? Well, if you are (and keep in mind Nancy will be taking a few well-deserved AFK), you might want to try this on New Year's Day.
This is the best cabbage I’ve ever eaten. It is wonderful. Try it.

Vicki’s 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.
Susana in Louisiana

For Jackie in So. Louisiana
The recipe for Lemon Meltaways is in the April 17, 2006 newsletter

If you would like to reprint it, here it is.

LEMON MELTAWAYS
1-1/4 cups all-purpose flour
3/4 cup butter, softened (1-1/2 sticks)
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon freshly grated lemon peel

Frosting:
3/4 cup powdered sugar
1/4 cup butter, softened
1 teaspoon freshly grated lemon peel
1 teaspoon lemon juice

Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed. Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate until firm (1 to 2 hours). Heat oven to 350°F. Cut each log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely.

Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies..

Hi Nancy and all,
I'd would like a good basic recipe for raisin pie - a double crust pie. I'm sure there are some ladies here that remember and have made them. You don't see them much any more. Thank you all in advance.
Lesleigh in PA

Wow, I kept reading about the oleo in bags, and I wondered if I had been dreaming. Then up comes Gramaj, and she talks about the block and the packet. Well that's what I remember too. I'm 63, and I guess it was when I was 7, 8, or 9, my Mom gave me the job of mixing it. Ugh is right. It was so hard to do. I would start with a fork and keep mashing it. Then when it was soft enough, you would sprinkle the packet of coloring onto it. Then it was mixing again. Heck wish we would have had electric mixers then, my job would have been easy. I was 1 of 7 children. So we ate the stuff up fast, and I was back at my job again. Just reminiscing a bit. Gee that sure was a long time ago.
Louisiana Lady

I need a "recipe" for the small cocktail hotdogs that are made with a bottle of bbq sauce. Is there anything else that goes into them? Does anyone have any other recipes for the little dogs? I want to keep them in the crockpot for a party.
Thanks,
Maggie B

In 02/20/07 newsletter, Darlene Smith was looking for a website that would help her with quantity cooking. I don't know of a website, but did find these figures in the back of a cookbook. For sandwiches for 50: 100 slices bread, 2 c. mayonnaise, lettuce 3 heads, mixed fillings (meats, eggs, fish) 3 qts. I would think for sliced meats count on two slices per sandwich-100 slices of luncheon meats. For salad: potato salad 8 1/2 qts., lettuce 8 heads, Jell-O salads 4 qts. I don't know how much this helps, but it might be a start. Maybe someone else can send you to a website.
Connie in TX

Just a response about the use of mandolins and other v-slicers. I have the Borner slicer, and I've used it for over 15 years. Although I have occasional accidents with nicking my fingers, I love it. The number of accidents i've had with it probably amount to the same as if I use a knife. I think it's important to tell you not to try to slice things directly into the v- blades. go at an angle as you slide the onion, or whatever, down the blade. Let the food follow the outside of the blades, not directly into the v. It took me a while to learn this, but ever since, it's been smooth slicing. :o)

For the people wondering about electronic pressure cookers. I have one that I purchased from QVC about 4 years ago. Best investment i've made from them. Mine is the cooks essentials brand, Model CEPC800 and I think I paid somewhere around the 120 dollar mark, but it was worth every penny. I've made everything from barbecue ribs to spanish rice in it, and everything seems to come out great. The only problem I had was with baked beans, but that was probably a "My Bad" moment. I need to slow down and think a bit further ahead. :o)
Hope this helps you all with questions about pressure cookers. I love mine.

For the woman asking about purchasing the coca-cola syrup. You may want to try a pharmacy department. I know they sometimes use the syrup to calm upset stomachs.
Hope i've helped in some way.
Mariann in Michigan

Good Morning from snowy Montana.
This is for Lindah - Fort Worth Texas
Why couldn't you just flour and brown the gizzards and then put in a pressure cooker and cook until soft. You could check out the directions on the pressure cooker for minutes and pressure.
M in Montana

Thanks for all your dedicated work Nancy. Love this place.

I am looking for some TNT recipes for Cranberry/Jalapeno jelly marmalade chutney,etc if any of you Nancylanders have them.

I have found several on the Internet but would prefer TNT.
Thanks in advance. Sherry from Texas

Nancy I hope that you enjoy your day off from the newsletter. I hope someone can help me with a recipe. We were in California a couple of weeks ago and I had a sandwich that was soooo good that I would like to make it at home. It is called crab melt sandwich. It has, of course, crab meat in it and I believe onion, celery and of course cheese but what kind I have no idea. This restaurant load the sandwich up with the filling that you almost had to eat it with a knife and fork. Of course, I didn't and the filling came out but it still was great. It was outstanding and would like to have if every so often at home. If anyone could help I would greatly appreciate it. Thanks. Everyone have a great day. Nancy and 4 legged associates take care.
Susie

Hi Nancy, Siggy and Ditto. I hope all is well up your way. This is in response to the question below:

Wishing you all a good day! Help, I am going to have a bumper crop of leeks and need some help with TNT recipes for their use. Can they be frozen? Thanks for any help.
Carolyn in Los Banos

Carolyn, YES you can freeze leeks. (one of my most favorite veggies) I buy them at the farmer's market and cut off the green part and the bottom. I then cut them crosswise to make circles. I pull the circles apart put them in my colander and wash real good. I then put them in my salad spinner and get the excess water off them. I turn them out on paper towels and finish drying them. Put them into a gallon size freezer bag, zip them up and freeze. They do not stick together and you can just reach in and take out what you need for your recipe.
Barbara Ann in SE Texas

Hi Nancy,
This is for Cathy that was looking for pie recipes in a jar. I just typed in pie jar recipes and found all kinds of recipes for pie mix in jars. Good luck Cathy.
Becky in Ohio

This just shows you how special you and your readers are, Miss Nancy. I'm gonna share my mama's Taco Casserole with you. I think it may be one of the ones that is listed at the bottom of the news letter one of these days. It is one of the most often requested recipes that I have of hers.
Betty Ann in W. TN

Mama's Taco Casserole
11/2 lb - hamburger
1 medium onion chopped
Garlic powder
1 can (2 1/2) tomatoes (27-29 oz)
1 can (10 oz) mild enchilada sauce
1 can (2 1/2 oz) sliced ripe olives and liquid
1 tsp. Salt
1/4 tsp. Pepper
2 cooked taco shells (break in half)

1 c (small curd) cottage cheese
1 egg
1/2 lb. Jack cheese (sliced thin) ( I use shredded)
1/2 c shredded cheddar cheese
1/2 c crushed tortilla chips

Brown meat, onions and garlic salt in lg. Frying pan - blend in tomatoes, enchilada sauce, olives, salt and pepper. Simmer uncovered about 20 minutes stirring occasionally. Beat cottage cheese with egg. Spread 1/3 meat sauce in greased shallow 3 qt. Casserole. Top with 1/2 sliced jack cheese, 1/2 cottage cheese mix and 1/2 taco shells.
Arrange in even layers. Repeat, ending with meat sauce on top. Top with cheddar cheese and border with crushed tortilla chips. Bake 350 degrees for 30 minutes or 45 minutes if cold.

I read catch-up newsletter 17 a day too late! I have been wanting to try a recipe using toasted coconut that I purchase online where there was a crust followed by chocolate and drizzled caramels. The recipe did not say how long or how to melt the caramel, just to make the caramel "pourable". Well, I brought the caramel to a boil in the microwave and added it to my crust. I ended up with dollops of "slow poke" caramel on top of the crust. There is no way to bite into the caramel! It is quite tasty like the candy sucker (only with chocolate and toasted coconut added)

If anyone else has directions for melting caramels, yet retaining a soft texture, please let me know. I would think regular caramel ice cream topping would be too soft.

I 'd appreciate any ideas. The recipe would be truly wonderful with the caramel melted just right!
Linda in Illinois

I would love it if someone out there would have a really moist banana bread recipe. Bob Evans has a good one. but for some reason, just wont give it to me. lol.

Thank you all so much for all the great recipes and for this great site too.
lots of love to everyone.
Cathy from Ohio.

Here's a TNT recipe from one of the Reiman publications (from Barbara Ramstack, Wisconsin): it's fast and easy, and a huge hit with anyone who's tried it!

Corny Chicken Bake
3 cups (1 box) corn bread stuffing mix
1 can (14 3/4 oz) cream-style corn
1/3 cup chopped onion
1 celery rib, diced
4 boneless skinless chicken breast halves (4 oz each)
1/4 cup packed brown sugar
1/4 cup melted butter (I use olive oil: faster and tastes great!)
3 Tablespoons spicy brown mustard or horseradish mustard

In a large bowl, combine the stuffing mix, corn, onion and celery. Spoon into a greased 9x13" baking dish. Top with chicken. Combine the brown sugar, olive oil, and mustard; drizzle over chicken. Bake, uncovered, at 400 degrees for 25-30 minutes or til juices run clear. Enjoy!
Sue in WA

To Tamyra who likes stuff peppers here is a

STUFF PEPPER SOUP: that is really good and even better the second day;
1-/2 lbs ground chuck 3 large green peppers
1 large onion.

Brown in skillet until peppers are tender then drain. Put in large soup kettle with
2 cans (reg size) Beef broth
1 large can crushed tomatoes
2 cans (undiluted) tomatoe soup
1- (4oz) can mushrooms
2 CPS cooked rice ( I use brown).
Let this simmer together for 20 minutes or so.
Susan in WV

I read some comments about the George Forman Grill. I am having problems with the finish chipping off on the grill. Has anyone else had this problem. We emailed the company but they did not respond. We bought it about a year ago and use it a lot. I used vinegar to clean it. We love it but can't use it.
Cheryl

Just want to answer Cheryl. I too had the same problem and also wrote the company. I never heard from them either. Lurinne/MS

Hi Nancy,
Tonight I made fudge. I used green mint chips and chocolate frosting. It's so good. Durn my hide can't figure out why my booty keeps getting bigger.
Martie in OREGON

CABBAGE SOUP
5 c. water
1 sm. cabbage, shredded
1 med. (24 oz.) can Campbell's tomato juice
3 chicken bouillon cubes
1 1/2 tbsp. onion flakes
2 c. celery, diced
1 tbsp. lemon juice
Little sweetener

Cook at least 30 minutes. Makes large amount.
Tona in Bama

To Cheryl, 2-20 newsletter re George Foreman grill. When you said the finish was chipped and you couldn’t use it, did you mean the Teflon coating on the grids was chipped? My first GF grill was ruined by placing wet paper towels between grids soon as the food was cooked and grill was unplugged. It steamed the crud off but also caused the Teflon to peel. My new GF has removable grids that I let cool off before cleaning.
Darlene in WV

Crock Pot - Hawaiian Haystacks
1 can chicken
1 cup chicken broth
2 cans cream of chicken soup
1 can evaporated milk

Combine ingredients in crock pot. Cook on high for 3-4 hours or on low
for
6-8 hours.

Serve over rice. Top with:
grated cheese
peas
pineapple tidbits
coconut
raisins
Chinese noodles
olives
diced tomatoes
diced green peppers
sliced green onions
anything else you want!

Tona in Bama

Crock Pot - Creamy Chicken Soft Tacos
4 frozen boneless, skinless chicken breast
1 jar salsa
1 cup sour cream
tortillas

Place chicken in greased crock pot. Pour salsa over top. Cover and cook on high 6-8 hours or on low 10-12 hours. Shred chicken by pulling apart with 2 forks. During the last hour of cooking, stir in sour cream. Place in tortillas and top with desired taco toppings and sour cream.
Tona in Bama

Thanks Tona for the info on the bacon spinach quiche. And good luck to you and Jerry on the Chilli contest. You must cook 24 hours a day! You're recipes are great!
Dee in S. Illinois

Tona Wrote:
I would think the egg beaters would work fine. I know the turkey bacon would and any different veggies would be fine. Good luck cutting your fats and eating healthy. I need to do better myself :-( I have gained a few pounds this winter.
Tona in Bama

To: Shannon in Ohio / Re: Bloomin' Party Bread

Make one slice in the middle down the full length top of the bread. Only make the cut two thirds of the way through to the bottom (don't cut all the way through). Then, make a bunch of cuts 1-inch apart crossways.  Also go only two thirds through to the bottom without cutting all the way through.  Do this all the way down the bread to create the "blooming bread" effect.  Will be shaped kinda like an ice tray...that is the best way I know how to explain it. 

Here is the recipe again...incase others want it and didn't see it. (with new cutting directions...let me know if this still doesn't make any sense. I will draw you a picture and send to you.  ~~Tona in Bama

Bloomin' Party Bread
16 ounces Monterey Jack cheese slices
1 1/2 pound loaf sourdough bread - long & not sliced
1 stick butter, melted
2 teaspoon poppy seeds
1/2 teaspoon garlic powder
3 green onions, thinly sliced
cooking spray

Make one slice in the middle down the full length top of the bread.
Only make the cut two thirds of the way through to the bottom (dont cut
all the way through). Then, make a bunch of cuts 1-inch apart crossways.
 Also go only two thirds through to the bottom without cutting all the
way through.  Do this all the way down the bread to create the "blooming
bread" effect.  Will be shaped kinda like an ice tray...that is the best
way I know how to explain it.   Place the bread on a cookie sheet
sprayed with cooking spray.

Mix the melted butter, poppy seed, and garlic powder and poor evenly
over bread in between cuts. Take 1/2 green onion and sprinkle between
slices. Insert cheese slices in 1 direction, then tear the remaining
pieces and insert in the spaces in the other direction. Sprinkle the
remaining green onion on top.

Place in the oven on broil until cheese is melted and turning brown and
bubbly. Serve immediately.

Tona in Bama

To Gracie
I am so glad you liked the Cherry Upside Down Cake :-) We love it, too!
Tona in Bama

This is for Cheryl and her George Foreman Grill. When I use mine I put a piece of foil on the top and bottom. The top piece you have to use a little scotch tape on the outside of the grill to hold it on. This makes for easy clean up and also it will cover up your chipped grill plates and make it useable again.
Hope this works for you.
Roz in Indy

Hi Nancy: You are one heck of a lady to do the newsletter for all of us cooking enthusiast. I have tried many of the recipes and they are always great. Thanks again to you and all of the wonderful cooks out there.
Jeanie

Darlene Smith was asking about a site so she could figure out how much food to make for a party. When I & my sisters throw a party we always go to Gordon Foods. They have a computer system that figures the amount and the workers are always very happy to help. It's a free service they have. Also if you have any food that you purchased from them and you didn't use for your party they will take it back. Go on their site to see where the closest store is to you. Hope this will help.

Does anyone have any good fudge recipes like the ones you buy at a candy shop. I am looking for a good vanilla or maple fudge. Not the 2 ingredient fudge. Thanks in advance.
Laurie in Muskegon, MI

Nancy: This is for Boots in VA who in #21 of the catch up newsletters requested sites for reasonably priced books. I've used www.abebooks.com, www.half.com, www.bibliofind.com and www.alibris.com for several years to find rare and used books. I've never gotten stung on any of the many purchases I've made from these sources and the prices have been very favorable. These sites have connections to book stores all over the U. S.
Mr. Myron Drinkwater - Lake Forest, CA

Hi Nancy - this is for Darlene Smith in the 2/20 newsletter. She had a question about making food for 50. If she goes to www.bigrecipes.com I think she'll find what she's looking for. The quantities go up to 500. Hope this helps.
Dotty in NJ

To Tona in Bama: Did you get a chance to look at the Peanut Butter Sheet Cake to see if the amount of milk is correct in the icing? I want to correct my recipe if it is wrong. Thanks so much.
Barb in Michigan

HI all from the U.P. of Michigan! I am looking for two recipes, one for a pizza chain around Detroit Michigan called "Buddys". Their pizza crust is soooo yummy! Anyone have a copycat recipe? Also, an Italian bar/tavern in Romeo, Michigan had an antipasto salad with salami, mozzarella cheese, lettuce (not much else) in it. But it was Delish! Any help, thanks appreciated!!
Lindsey

Hi Nancy I've been looking for MCDONALDS Biscuit but can not find how they make them can you help thanks Charlotte H. Cookeville tn

This is to Gramaj in 2/20 newsletter. I too remember the block of lard looking stuff with the yellow powder packet. I think we mixed it up with our hands. What amazes me is that we ate the stuff at all.
Lesleigh in PA

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