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

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Hi Nancy,
You newsletter is a bright spot in my day. I collect cookbooks and have several thousand.

Back in the 1980's I bought a bottle of MOX. It gets diluted 1 part MOX to 10 of water. It is the best to get pet accidents out of the carpet of furniture. I would love to hear from anyone who knows where I can buy some. Thanks for your help.
dee

Greetings! Over 40 years ago, my parents hosted a catered event in our home. One of the desserts that was out on the food tables was this wonderful banana dish. I remember that the dish looked simply like halved bananas rolled in some kind of cream and then in toasted coconut. I have yet to figure out what the cream base was and wondered if any of the Readers out there could help me figure out the recipe. It wasn't just a sweetened whipped cream as the bananas stayed fresh tasting for hours during the dinner. The flavor is this dish has stayed with me all these years and I'd love to make it for my family.

And for those you seeking a really great and easy TNT Coconut Cake recipe, here's a very easy one that I learned how to make while in Hawaii years ago. It has a very fresh coconut flavor and is served in many luaus around the islands. Its your basic "Poke" cake and is just wonderful at any time of the year.
Andee In L.A.

Coconut Cream Cake
1 boxed yellow or white cake, (baked according to directions on box)
1 can of coconut milk (Look in your Asian food section-Thai coconut milk works well!)
1 1/2 cup of shredded, flaked and sweetened coconut
1 8oz. tub of Cool Whip ( I like the "extra rich" but any of the varieties work in this recipe

Bake the cake according to directions in a 9x13 pan. Once you remove it from the oven, poke holes over the top of the hot cake with a fork, poking down to the bottom of your pan. Shake up the can of coconut milk and pour the liquid directly on to the surface of the cake, making sure that the coconut milk is spread evenly and soaks into the holes. Place the cake into the refrigerator and let it cool for at least 2 hours. When you are ready to serve the cake, just spread the Cool Whip over the top and sprinkle well with the coconut. Enjoy!

This is for Trisha R. on January 29 newsletter. I had this at Bunco and I thought it was the best
I had ever had. Hope you enjoy it too. This makes approx. 25 servings, but can be reduced. Hubba in NE.

Tomato Bisque Soup
2 cups chopped onion
2 T. garlic
4 T. butter
30 oz. diced tomatoes, pureed in blender for creamy
1 bay leaves
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
1 tsp. parsley
8-oz cream cheese, softened
1 pint whipping cream
1 46-oz cans tomato juice

In large pan, sauté onions in butter over low heat until golden. Add herbs, tomatoes and the tomato juice. Simmer for 20 to 30 minutes. Whip in the cream cheese and the whipping cream. Salt and pepper to taste. Allow to simmer, garnish with croutons if desired.

Hi Nancy,and all . Would like to know if anyone has purchased a Sunbeam breadmaker and what are the pros and cons of it. I am thinking of getting one , but haven't heard of anyone who has got one .
Thanks All, and just love this site, Mert, NY

Thanks for this wonderful newsletter and recipes you have shared with us. I do appreciate the connection. Lovingly sent Esther Glenwood City, Wisconsin

Hi Nancy Furbabies and all,

I just want to thank you for all the hard work that you put into this newsletter. I look forward to each and every one. I especially love to hear about the antics of your kitties. I hope that your hand heals very well and fast.

I have been reading all the comments from people about the new crockpots. I came across the following chart and thought that maybe this might come in
handy.

CROCK-POT/OVEN EQUIVALENTS:

300° oven = crock-pot HI
200° oven = crock pot LO

Oven Time Crock Pot Time
Minutes Hours
15-20 1½-2½ on HI
4-6 on LO

35-45 3-4 on HI
4-6 on LO

50-3 hrs. 8-10 on LO

Mary in CT

Santa Fe Wraps
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2-ounce) can chopped green chilies
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping, optional
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages flour tortillas

In a large bowl, beat cream cheese until creamy. Then add sour cream, green chilies, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired. Yield: 12 to 15 servings.
Source:Paula Deen

Tona in Bama

I have the crock pot that sits on the hot plate and it cooks perfectly and is safe to leave all day with no one home. I have used it often.
grannym IL

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Hi Nancy and friends, here I am with another request. In December I was at a book store and picked up a Gooseberry Cookbook. I intended to buy it after Christmas but I've forgotten which one it was. I know it had some kind of blueberry sauce recipe in it and it was all about giving gifts of food. I have looked on the internet at their books but now I can't figure out which one it is. I think it was a brownish cover. I even looked at the index that they show with most books. I won't get back to that store for a while and it may not even be there as I only saw one of them. Anyone have an idea which one it was? Thanks for your help.
Forgetful Betty in ME.

In the Feb. 1 newsletter Detz-MI. and Donna-Pa. asked about Chocolate Gravy.

There are several variations but this is the one my grandsons love; their former babysitter would fix breakfast for the kids before they went to school and this was their very favorite. She gave me the recipe and even though they are older now they consider it a special treat when I make them chocolate gravy. Donna, I’m sure your grandchildren/great-grandchildren will love it. My grandsons prefer the inexpensive regular size canned biscuits because they are easy to ‘tear’ into pieces .

Nan”s Chocolate Gravy
1 cup sugar
2-1/2 tablespoons Hershey’s cocoa (3 tablespoons if generic brand)
2-1/2 tablespoons flour
2 cups milk

Mix all ingredients; cook over medium heat until it thickens to desired consistency. Put approximately 1 tablespoon butter or margarine on plate; spoon some of the gravy over butter. Dip hot biscuits into gravy and enjoy. I suppose you could serve over buttered biscuits but pulling the biscuit in pieces and dipping is the way my grandsons prefer to eat it.
Carolyn-Tulsa

Nancy, Siggy, Ditto and Nancylanders: It's certainly GREAT to have the newsletter back, but computers are strange machines that require attention periodically. I want to thank Kathleen, Hudson Valley and
Jeanlock in McLean, VA for their postings regarding my question about my rice cooker that spews liquid all over during the cooking process. I'll certainly try the trick using paper towels under the lid and if that doesn't work then I'll be looking to purchase a Rival rice cooker. Thanks for your advice - always know I can count on the members of this newsletter to come to the rescue.
Mr. Myron Drinkwater - Lake Forest, CA

I am looking for a recipe that my daughter said I made a few years ago and my granddaughter liked it, she wants to make it but I don't have the recipe and I don't remember where I got it. It uses the prepared frozen burritos and they are put on rice in a cake pan and baked. I don't know what I put over for a sauce or if there were any other ingredients. Can anyone help with this? Shirley in cold Wisconsin, -12 right now at noon.

Hi Nancy and Furry Friends
Love the news letter. Does anyone have a recipe for deep frying chicken, like the turkeys.
Thanks Kathy from Fl

So sorry for all your trouble with getting the newsletter out. You are such a hard working lady and we all do appreciate your time and effort . I look forward every day to getting the letterl
Thanks again for all your hard work,
Lurinne/Mississippi

I purchased a microwave pressure cooker (suggested by one of the members) and it arrived with absolutely no instructions. Anybody have recipes or instructions on how to adapt to this type of pressure cooker?
Thanks. Athena in DE

I purchased a microwave pressure cooker (suggested by one of the members) and it arrived with absolutely no instructions. Anybody have recipes or instructions on how to adapt to this type of pressure cooker?
Thanks. Athena in DE

For Detz in MI:

My grandmother made Chocolate Gravy. It was something she made When she wanted a sweet breakfast.

Southern Chocolate Gravy
2 Tbs. cocoa
1-1/4 C. sugar
2 Tbs. cornstarch
2 C. milk
1 Tbs. butter
Mix cocoa, sugar and cornstarch in a 2 qt. saucepan. Gradually stir in the milk. Add butter. Cook over medium heat. Stir often as it can scorch easily. Cook until it is thick. Serve over split hot biscuit.

My grandmother has this way of using any left over biscuit. She would split them, spread with butter and put in a baking dish. She then sprinkled them with sugar and poured her homemade chocolate syrup on the biscuit and bake until hot and the sugar had melted. ( So many memories)
Dawn from SWGeorgia

Hello Nancy
I had sent in a recipe for a Creamy Fruit Salad for some one in the November 30 newsletter wanted a fruit salad with no bananas. I haven’t seen it posted yet.

Here it is again;

Creamy Fruit Salad
8 ounces cream cheese
8 ounces cool whip
1/2 cup sugar
1 can mandarin oranges, drained
1 can fruit cocktail, drained

1 small bag colored marshmallows
1 can sweetened condensed milk
1 can crushed pineapple, drained
1 jar maraschino cherries, drained

In a large bowl, blend milk, cream cheese and cool whip until fluffy. Add sugar, blend well. Fold in drained fruits with large spoon. Add marshmallows. When mixed well, refrigerate 8 to 12 hours before serving.
cmorton in Tn

Just wanted to mention what happened here regarding the AngelFood Pineapple Cake. I have been making it and many variations since the recipes were published before the holidays. Still like the Pineapple one the best.

Well, accidentally (at a different store than usual) picked up the two-step cake mix. Didn't even know they made it anymore. Had everything ready to go when I noticed. So I mixed both packages together totally disregarding the directions about beating the egg white package for five minutes, stirred in the pineapple really well and baked in a 9x13 pan. The cake did not rise but didn't expect it to. Since only my DH eats it, figured it would be ok. Turns out to be very good - more like a cookie bar than cake but very tasty. So don't despair if you make a mistake -- you can usually save it some way. And I may do this again someday. Can't stand to waste!
Rosemarie in rural Kansas City

For Gay in L.I. ....... In the Feb 1st newsletter you asked about my having 3 "Fuller Brushes." That was an error in the newsletter. I said I have 3 " Swivel Sweeper(TM)" that I purchased off the TV for $19.99 and if you buy one you get one free. They get you for $28.99 shipping and handling though. They also sell them at "Linens and Things" and "Bed, Bath and Beyond." I don't know who wrote about the "Fuller Brushes" but maybe I can find out for you if I search the newsletters I have saved. I think the "Swivel Sweeper" is the best thing since popcorn. If you search for it on the internet you can read all about it.

This error was made when Nancy was having computer problems. I hope everything is working "okay" for you now Nancy. I know how frustrating it is. Sometimes I would just like to toss mine out of the window.
Donna in Colorado

Hi Nancy. Hope you are back to feeling well and also hope that your computer is also doing well.
This is for Dixie in Alabama re: rice cooker recipes:

Paella Valenciana-Panasonic: Sauté 1-1/2 large diced chickens in the rice cooker with olive oil until brown, remove. Sauté 1/2 each diced red, green and yellow bell peppers, 1 small diced onion, 6 T minced garlic and 1/2 bunch of finely chopped scallions. Add 1/4 bl rice, UB (whatever that is) rice and coat well. Add 1 gram of saffron in 1/2 bl rich chicken/seafood stock with 1 1/2 bay leaves, bring to first boil, put chicken in, cover and cook for 20 minutes. Put 10 cherrystone clams and 2 lbs. mussels in. continue cooking until rice cooker is off, add 1/2 pint green olives, 1 lb. diced chorizo and 1/2 small can of garbanzo beans and let stand 20 minutes.

Dixie, I have a very small cookbook which I compiled after I bought my rice cooker. I absolutely love the cooker. You start the ingredients and then walk away, just like a crockpot. You can cook anything in it which would normally be sautéed, simmered and steamed. Enjoy.
Hudson Valley Kathleen

Comment
The site (Daily Recipe Exchange) is trashed. When the server did an update it trashed the site. I am unable to update the entire site to get it working again because they can't get the server extensions set right. I can load a new page. I can get upset about it but it won't do any good. It will take hundreds of hours to get the site back online as it was. Felt many of you would enjoy continuing getting the newsletter as that task if being done.
Nancy

For Don from MI asking about the saffron and Spanish section in the February 1 Newsletter.

There is a Wal-Mart in Bay City and this is the address and phone number. They may have a section of plastic bagged spices and they might have it. Good Luck.

Wal-Mart Store http://maps.Google.com
3921 Wilder Road, Bay City, 48706 - (989) 684-0430

Nancy, thank you, again, for all the time, effort and yes, pain for all you provide for us. A Loyal Fan!
Sylvia in FL

Hi there,
My Grandma used to make a Tomato Butter with tomatoes from her garden. We can not find her recipe any where. Would any one have a old recipe for making Tomato Butter. It was a consistency like Apple Butter but it was Tomato Butter instead. Grandma was making it way back in the 1950's so we know the recipe is old.
Thank you, Renata

To Fran in Fl out of NY.
I have used Black & Decker Toaster Ovens for at least 15 yrs.
My experience is that they automatically preheat the oven by using both top and bottom burners. If you wait 5 to 10 minutes before putting your food in the oven it will not burn on top.
Vera in FL out of NY

For Trisha R.
La Madeleine's Tomato Basil Soup

This recipe from la Madeleine is one of the Food section's most requested recipes sof the '90s.

4 c. (8 to 10) tomatoes, peeled, cored and chopped, OR 4 c. canned whole tomatoes, crushed
4 c. tomato juice OR mixture of tomato juice and vegetable or chicken stock
12 - 14 fresh basil leaves, plus more for garnish
1 c. whipping cream
1 stick (1/2 c.) sweet unsalted butter, softened
Salt to taste
1/4 t. cracked black pepper
Crusty bread

Combine tomatoes and juice (or juice-stock mixture) in saucepan. Simmer over medium-low heat 30 min. Cool slightly, then place in blender or food processor with 12 to 14 basil leaves. Process to puree; this will have to be done in batches.
Return mixture to saucepan and add cream and butter; stir over low heat until cream and butter are incorporated. Stir in salt and black pepper before serving. Garnish with basil leaves and serve with crusty bread.
Makes 8 Servings.

Source: Ann Criswell's "The Food Chronicles".

Hi Nancy, and babies, glad to see you back in business, these computers can be a headache when the want to be.

This is for Detz in Mi, in the Feb. 1 newsletter about Chocolate Gravy. It is similar to a white milk gravy only it is made with cocoa. My grandmother made it every morning and kept it on the table in a crock bowl. It is good on homemade biscuits. It is also good on pancakes or toast. It is also good cold because that was how I got mine, a cold biscuit and gravy after school, and it was worth ridding my bicycle for a mile to get it. This is the recipe, hope you enjoy it as much as I did as a child.

Chocolate Gravy
3/4 cup sugar
1/3 cup cocoa
2 Tbsp flour
2 1/4 cups milk
1 tsp vanilla

Mix dry ingredients together. Add milk gradually. Stir to mix. Place over low heat and cook until thickens, stirring so it want stick to the pan or skillet.

Here is another recipe both are good

Chocolate Gravy
1 1/2 cups sugar
4 Tbsp. cocoa
4 Tbsp. flour
1 stick butter (I use Parkay)
3 cups milk

Mix cocoa, flour, and sugar in bowl and set aside. Melt butter or parkway in large frying pan, and stir
in cocoa, flour, and sugar stirring over low heat until smooth. Gradually add milk. Cook until thick.
Serve over hot biscuits. hummm good

C.J. from NE Arkansas
Hope you enjoy this Detz as much as I did. Now I am going to have to make me some.

Nancy I have sent in a lot of recipes but have never told you thank you. This is the highlight of my day. I read all my email and save the best for last. I know you have to put a lot of work in to this newsletter. Have at anytime any place wrote about your self? If so where and when I would love to hear all about such a lovely woman. Now here is the recipe for the Chocolate Gravy if you have not had this you have not lived. When I was a child about the ages for 10 to when I got married. There was a friend of my Mom's a Mexico lady. That made this for us and her children and it is heavenlyyyyyyyyyyyyyy.

CHOCOLATE GRAVY
1 cup sugar ( that is what she used I only use 1/2 cup)
1 Tablespoons cocoa
2 Tablespoons flour
2 cups milk (I use 1 cup can cream and 1 cup water)
1 teaspoon vanilla
1 Tablespoon butter

Stir sugar, flour, and cocoa together in a sauce pan, adding the milk and using a wisp to make sure all dry ingredients are melted and not lumpy. Over medium heat stir with the wisp until thicken to desired consistency. Remove from heat, add the butter and vanilla. This is great over hot biscuits this is a chocolate lovers breakfast and kids love it.

This is for Kyra in Florida from the Feb 1 newsletter

Pink Lemonade Cheesecake

Graham cracker Crust
15 graham cracker, crushed
4 tablespoons butter, melted

In a small bowl stir together crushed crackers and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch spring form pan. Set aside.

Pink Lemonade Filling
24 ounces cream cheese
3/4 cup granulated sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
3/4 cup frozen pink lemonade concentrate, thawed
2 teaspoons vanilla extract
2 drops red food coloring (optional)

In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate, vanilla extract, and if desired, food coloring. Pour the cream cheese mixture over the crust.

Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.

Pink Lemonade Glaze
1/3 cup frozen pink lemonade concentrate, thawed
4 teaspoons lemon juice
1 tablespoon cornstarch
1 drop red food coloring (optional)
Lemon slices

In a small saucepan stir together lemonade concentrate, lemon juice, cornstarch, and if desired, food coloring. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Garnish with lemon. Chill until serving time.

Makes 12 to 18 slices.

Hi Nancy, I saw a recipe for Fried Chicken in pressure cooker, a few days back. Does anyone recall where that is? I would really like to try that but somehow missed printing it out. Thank you so much Nancy for the terrific job you do with this news letter. Bless you for your efforts. Hi to all of the wonderful cooks, guys and gals. You are a wonderful bunch. Keep up the good work.
Evelyn S. Texas Hill Country.

To Barbara in SE Texas. This is my third Black and Decker Toaster oven. I wore the other two out with constant use. This one works totally different. The top and bottom elements come on to regulate the temp. The top element should only come on to broil, not to maintain temp, consequently things burn. I miss using it. It is only my husband and I now, all six kids are married. This was very handy for the two of us.

Sorry Nancy for responding twice to the same thing, Didn't see this one until later. Thanks for all you do for us. Fran in FL out of NY

Nancy, Has something changed that low carb is ok? I am diabetic I went on a low carb diet and within a few weeks my heart went bonkers. My Dr said never do that it is the most unsafe diet there is to be on. Has something now made it safe? I will not do that to my body again.
Mary Ann

Nancy, the recipe for the perfect pork chop was to die for in your Janruary 16 newsletter. It will be a keeper for me. appreciate all you do for us.
Mary, Green Brook, NJ

Hi Nancy, for Dee in N. Ca Jan 30 newsletter
I start linguini cooking, then in a sauce pan pour 1 jar of alfredo sauce, warm on low, then add defrosted tiger shrimp and simmer on low until pasta is cooked. Mix and enjoy with crusty Texas Toast and green salad.

Margaret, Tulsa

Dee might also sauté shrimp in butter, onion, garlic, alone or with scallops.

Mary Jo, your information on the E. Pressure Cooker, was perfect and I do appreciate it!! Can't wait to get one, and to be safe, I will probably buy the 8 qt. one.
Thanks for all your help. SUE

Sue in Eastland, Tx (January 28th newsletter) wanted a carrot recipe. I took a French cooking class years ago and this recipe from that course is the only one I still make on a regular basis. Garlic and dill are my two favorite spices and this recipe uses both.
Margo/Boston

French Style carrots
1 pound carrots sliced thin at an angle
4 tbl butter, melted in a pan
1 tbl chopped dill
salt and pepper
whole clove garlic

Put sliced carrots in a pan of cold water and bring to a boil. Boil for two minutes, run under cold water to stop cooking process. Drain and add to melted butter ion a pan. Add salt, pepper, garlic and dill. heat and toss well and serve.

Good morning Nancy!
The following recipes are in response to a request in the January 28th newsletter from Martie in Oregon, who wanted some recipes using dried cranberries. I love cranberries and have lots of recipes using them. Most, however are for fresh or frozen cranberries. Here are some recipes using dried cranberries. Some are TNT, others I haven’t had a chance to try yet. Martie, you should be able to use your cranberries using any of these recipes.
Atlanta Pat.

Cranberry Shortbread Cookies
1-1/4 cups butter, softened
1 cup confectioners/powdered sugar
2 1/4 cups all purpose flour
1 6-ounce package Craisins® Original Sweetened Dried Cranberries, chopped*

Preheat oven to 325°F.

Cream butter and sugar until light and fluffy. Mix in the flour, a little at a time, until combined. Stir in sweetened dried cranberries.

Cookies can be made into balls or flattened. To make round cookies, roll dough into 1-inch balls. Place 1 dozen at a time on ungreased cookie sheets. Bake 15 to 17 minutes. Remove from sheets; cool slightly and dust with additional powdered sugar.

To make flat cookies, form dough into 1-inch balls as directed above. Using the bottom of a glass dipped in granulated sugar, flatten balls on cookie sheet, making rounds 2-inches in diameter. Bake 12 to 14 minutes. Cool.

Makes 6 dozen cookies.

* For orange-flavored cookies, use Craisins® Orange Flavor Sweetened Dried Cranberries and 2 teaspoons grated orange peel.

Cranberry Nut Fudge
The dried cranberries give it holiday flair. Valentine’s Day, maybe?”
Prep: 15 min. + chilling

1 teaspoon butter (no substitute)
1 can (16 ounces) milk chocolate frosting
1 package (11-1/2 ounces) milk chocolate chips
1 package (6 ounces) dried cranberries
1/2 cup chopped pecans

Line an 8-in. square dish with foil and grease the foil with butter; set aside. In a heavy saucepan, combine frosting and chocolate chips. Cook and stir over medium-low heat until chips are melted. Stir in cranberries and nuts. Pour into prepared pan.

Refrigerate until firm, about 2 hours. Using foil, lift fudge out of pan. Discard foil; cut the fudge into 1-in. squares. Store in the refrigerator. Yield: about 2 pounds.

Cranberry Spread
1 pkg (8oz) cream cheese
2 Tbls. frozen orange juice concentrate, thawed
1/8 tsp. cinnamon
1 Tbls. sugar
zest of 1 orange
1/4 c. finely chopped pecans, opt.
1/4 c. finely chopped dry cranberries
We also added finely chopped pineapple

In an electric mixer bowl combine the cream cheese, juice, cinnamon and sugar on medium speed until smooth. Fold in orange zest, pecans, and cranberries. Refrigerate. Serve with Ritz or Town house crackers or spread on a bagel. Makes 1.5 cups of spread.

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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.