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name of recipe and number of servings. Remember to include your name
within the message as well.
I use a clean pair of pliers (used only in kitchen) to pull
off the
membrane from ribs. Just pick up a corner, grab with the pliers and
pull. Works great for anyone who has problems with their hands.
Kathy, MD
Can't find a recipe sent in June? Check
our alphabetical index for June.
In reference to the Robin Hood Flour newsletter you can’t sign up for:
It isn’t asking for an address, just a providence and zip. I’ll bet it is
only a polling issue to determine who is joining from where.
Just select a providence and add a zip from that providence and you are
registered.
Joe from Wisconsin
Hi Nancy & furbabies!!!
Hope you are having a GREAT day!!!!
I have a question for Amanda - Spring TX. , in the 6-11-07 newsletter she
had a recipe for Beer Butt Chicken.... she said it could be done in the
oven instead of on the grill.
My question is.. if done in the oven, what temp. do you cook it at and how
long???
Another thought.. is it hard to get the beer can in the chicken and to get
it to stand up?
To EVERYONE - Thank -you for all the wonderful recipe's you share!!!
Suzie in NW Michigan
More than 70 recipes have been added to the
Alphabetical Recipe Index
for May 2007.
Nancy Dorry not sure what newsletter, but I believe that it was in the
last 4 days, asked if anyone had a meatloaf and gravy that was served in
the late 30's cafeteria. I had a recipe for school cafeteria meatloaf and
lost it years ago with us moving so much. I say the posting and got on
line to
"Phaedrus"phaedrus@hungrybrowser.com and got the answer and it was
what I had and it is a TNT recipe. I am going to surprise my husband this
week with the recipe because we have not found a meatloaf recipe that we
like as this one. We didn't have gravy with our, at home, but I have a
couple of recipes for gravy that I have had for a while and used. I add a
couple of recipes for gravy for you, Dorry. Hope that you will try this
recipe because it is a true TNT.
High School Meat Loaf
1 lb. ground beef or hamburger
½ lb. pork sausage
2 cups dry bread crumbs
1 egg, well beaten
1½ cups milk
¼ teaspoon dry mustard
½ teaspoon sage
¼ teaspoon pepper
2 teaspoons salt
¼ cup onion, minced
Mix. Place in loaf pan. Bake 1-1/2 hours at 350ºF. If desired remove loaf
from oven 15 minutes early, cover loaf with catsup, continue baking. Make
sure that the top of the meatloaf does not burn. You may have to play with
the temperature and/or time for cooking.
Cream (Milk) Gravy
1/4 cup pan drippings
1/4 cup flour
2 cups milk
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
In the pan which the meat was cooked add the flour to the ½ cup drippings
already in the pan. Cook and stir over medium heat for 5 to 10 minutes or
until mixture starts to brown. Add the salt and pepper then slowly add the
milk, stirring constantly. Continue cooking until gravy boils and
thickens. If gravy is too thick, add a little milk. Adjust seasoning to
taste.
Beef or Turkey Gravy
1/4 cup butter
1/4 cup flour
2 cups beef broth
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
Melt butter in a saucepan then add flour. Blend together until no lumps
are visible. Add salt and pepper. Cook and stir over medium heat for 5-10
minutes or until mixture starts to brown. Turn heat to low and slowly add
broth, stirring constantly. Turn heat back up to medium and continue
cooking and stirring until gravy boils and thicken. Adjust seasonings to
taste.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
For Carol in Beautiful Tampa Bay:
There is a great difference in wheat varieties-- and therefore in
the resulting flour. I bake bread using soft white wheat (which I grind on
my K-Tec electric grinder-- it makes anything from coarse cereal-type
grind to fine pastry flour). Hard red wheat has a higher protein content,
and also makes good bread; however, it does not rise as high. Living in
Utah at 4600 ft. elevation, my bread rises very well using half whole
wheat and half white flour. When we were in California the bread was
always very dense and chewy because of the low altitude. I find that
grinding my wheat in small amounts as needed makes for a better, fresher
tasting product. Wheat will keep almost forever if stored in 5-gallon
buckets in a cool, dry place. Hope this helps!
Sandy in Bountiful, Utah
Hi Nancy,
Here are a couple of recopies that were being looked for in the last
newsletter. The first one is for: I make this every year at Christmas and
my family just loves it.
It is supposed to serve 12 but I have hungry grand sons.
Eggs Benedict Casserole
12 slices of honey ham
12 slices of Swiss cheese
12 eggs
1 1/2 cups heavy whipping cream
1/3 to 1/2 cup grated Parmesan cheese
Fold the ham slices in half and lay side by side in a greased 9x13 inch
pan
Fold the Swiss cheese in half over top of the ham
Break eggs over top of the Swiss. I try to arrange one eggs per piece.
Pour cream over the eggs
Sprinkle with parmesan cheese ( You can make them a head of time and put
them in the fridge for over night at this point. Wrap with plastic wrap.
Bake uncovered for 20 to 25 minutes at 375° till eggs reach desired
doneness..
Let stand for 5 minutes after removing from the oven.
I usually serve with toasted English muffins.Some family member want their
eggs on top others don't.
This is the Orange Scones that were in the newsletter. They are from
Bobby.
Creamy Orange Scones
With their bright orange topping of marmalade, and creamy interior
accented by both orange zest and vanilla, these scones are reminiscent of
one of our favorite summertime taste treats: vanilla ice cream with orange
sherbet. Unlike most scones, these require no rolling or shaping; simply
dollop batter into a cake pan, top with marmalade and sparkling sugar,
bake, and cut into wedges.
3 cups (12-3/4 ounces) King Arthur Unbleached All-Purpose Flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (3 1/2 ounces) sugar
grated rind (zest) of 1 orange
1/2 cup (1 stick, 4 ounces) butter
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon Fiori di Sicilia flavoring
1 cup (8 ounces) buttermilk OR 1 cup (8 ounces) water + 1/4 cup (1 ounce)
buttermilk powder
Topping
2/3 cup (7 ounces) orange marmalade
3 to 4 tablespoons coarse white sugar (sparkling sugar)
Preheat the oven to 400°F. Lightly grease a 9" round cake pan. In a
medium-sized mixing bowl, whisk together the flour, buttermilk powder (if
you're using it), baking powder, salt, sugar, and grated rind. Cut the
butter into the dry ingredients, using your fingers, a pastry fork, or a
pastry blender; you can also do this with an electric mixer. Mix till the
butter is fairly well combined with the flour; a few lumps remaining are
OK. Whisk together the egg, vanilla, Fiori and buttermilk or water. Add
this to the dry ingredients, stirring gently till everything is well
moistened and just combined. Spread the scone batter in the prepared pan.
Spread the marmalade atop the scone batter, gently pushing it down with a
fork. Sprinkle with the sugar. Bake the scones in a preheated 400°F oven
for 30 minutes, or till the edges are golden brown and a cake tester
inserted into the center of one comes out without crumbs clinging to it.
Remove the pan from the oven, and after 5 minutes, turn the scones out
onto a rack, jam side up. While they're still warm, cut each round into 12
wedge-shaped scones. Serve with additional marmalade and Devon cream, if
desired. Yield: 12 scones.
Bobby
I used a spring form pan and I changed the flavoring to orange from Fiori
di Sicilia because I had never heard of it.
Print REAL coupons from your computer at CoolSavings! Just click here!
Nancy, I know its extra work for you, but I just have to tell you I
LOVE having the index of recipes so I can look something up if I forget to
copy it. I just printed off the Herb Roasted Pork Tenderloin and
can't wait to try it with the herbs I've been growing. Also, a huge thanks
to Carolyn from Loveland for her Cherry Delight recipe. My mom used to fix
a dessert that sounds very much like this. She passed away 6 years ago and
this was one recipe of hers I couldn't find and hadn't been able to
duplicate. You have no idea how happy I was to see this!
Debbie in Wichita
Guess everyone has written about this. How much flour in th the Lemon
Bread submitted by Susana?
Toni in Rockwall, TX
No Name Given with Request but -
My Lemon Bread Recipe correction is 1 1/2-cups flour. I thought everyone
had corrected it.
Susana in Louisiana
Comment
The correction has been made to the recipe online.
Click here for entire recipe.
Jean in Nova Scotia
I freeze horseradish all the time but I suggest you use plastic rather
than the jar. You might even consider freezing it in smaller portions , like a
plastic ice cube tray and then store it in ziplock bags
Newt in Alden NY
To Sharon in Tn, God bless and hang on. Am just catching up and learned
of your loss.
Was widowed many years ago, never would have made it without 6 little dogs
and good friends.
You will, too. Marilyn in Fl
Our church had a dinner last week and someone made these Barbecued
Hamburgers from an Amish cookbook. I copied the recipe and dumb me----I
have quite a few Amish cookbooks and the recipe was in everyone of them.
These are really good.
Barbecued Hamburgers
5 lb. hamburger
2 1/2 cups oatmeal
3 1/3 cup milk
1 cup onions, chopped
5 tsp. salt
1 tsp pepper
Sauce
1/3 cup Worcestershire sauce
1/3 cup sugar
1 cup vinegar
5 cups catsup
2 1/2 cups water
1 3/4 cups onions, chopped
Make hamburger mixture into patties and fry until brown. Mix sauce and
pour over patties. Bake slowly for 1 hour.
We kept them warm in the oven and they turned out really well. Everyone
liked them.
Makes a lot.
Jeane in PA
I used the same smokies sauce for small meat balls . Some times I use
half smokie and half meatball. I cooked the meat balls before. I use cup
of grape jelly or currant jelly and 1 cup of ketchup
Frances S
Margo in Boston. Thanks for the info, but I figured that out for myself
since I have already tasted the soup at Bertucci and the sausage was
crumbled. I haven't made it yet because I haven't been home to
spend the time cooking, but I will definitely make it this week. I already
bought the ingredients.
Gay in L.I.
I just want to thank everyone for the wonderful recipes I have tried
and given to all my family members. But , I have a deer problem that needs
help with. For Moms Day my son gave me 3 peach trees. The deer are eating
the leaves off the limbs, what can I do to stop them. I am afraid this
will kill my trees. Anyone have a sure fire way to control this problem.
Carol in Illinois
Hi everyone in Nancyland,I have copied many recipes from this site, but
not contributed to the cause so here goes. I had these at my nephew's
coming home from Iraq party. They were wonderful.
Oreo Bon Bons
1 package Oreo cookies
1 8oz. package cream cheese (softened)
1 package white chocolate candy coating ( 1lb.)
Crush Oreo cookies until fine (either in food processor or in a large
ziplock bag with a rolling pin). Mix Oreo's and cream cheese with mixer
until no traces of white are seen. Roll mixture into balls, place on wax
paper covered cookie sheet, poke with toothpicks and freeze for one hour.
Melt chocolate either in a double boiler or as directed on package. Dip
balls in white chocolate, allowing the excess to drip off. Place on fresh
wax paper on cookie sheet and freeze for 15 minutes. Keep refrigerated in
a container.
I am going to try these with the mint Oreo's and experiment using lower
fat cream cheese. I imagine you could use dark or milk chocolate as well.
Anyway, hope someone else enjoys these. Nancy, you do a great job with
this letter, and I want to extend my sympathy to you and yours.
Cat in Ohio
DUMP CHILI – Aimee’s Adventure
Makes 16 servings
1lb 96% ground beef
1 large onion, chopped
1 20 oz. can diced green tomatoes with chilies
1 lb Dole Coleslaw Mix
1 (28 oz) can diced tomatoes
1 (15 oz) can each, cannelini, black, kidney beans and chili beans in
sauce
1 (8 oz) can tomato sauce
1 (15 oz) can whole kernel corn
1/2 tsp chili powder
2 tsp minced garlic
1 tsp cumin
1/4 tsp salt
In a large pot, brown the beef and onions together. Add remaining
ingredients, simmer uncovered for at least 1 hour.
Gracie, Rochester, NY
Nancy this is for Carolyn in the Mondays newsletter requesting the
icing recipe for cut-out cookies. I have used this recipe for a while and
you can brush this on the cookies with a pastry brush if you want to make
it thinner.
Cut-out Cookie Icing
This icing dries hard and shiny and the colors stay bright. Choose as many
different food colorings as you desire."
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup 1/4 teaspoon almond extract
assorted food coloring
1.In a small bowl, stir together confectioners' sugar and milk until
smooth. Beat in corn syrup and almond extract until icing is smooth and
glossy. If icing is too thick, add more corn syrup.
2.Divide into separate bowls, and add food colorings to each to desired
intensity. Dip cookies, or paint them with a brush.
Linda in Al
I also have a question ... Can I freeze a jar of horseradish ?? We
rarely use this product but needed it for a recipe I'm trying. I know that
I will end up throwing a good portion of the jar out if I can't preserve
it somehow.
Thanks, Jean in Nova Scotia
Connie in Cincinnati, I use an old dry cloth or paper towels, once you
get a grip on it, hold down with the other hand and just pull, the ribs
membrane should come off pretty easy, just need a little elbow grease!
Lynette in NY
In response to Connie in Cincinnati, June
10 newsletter, on how to remove the membrane on ribs. I use the
same tool (found in the sports & fishing tackle section of Wal Mart) that
I use to skin catfish. Works great.
Genie in Van, TX
For Susie in Arkansas: I glad that you and your husband liked the May
16th Zucchini Bread recipe that I sent in. I thought if anyone tried it,
they would really like it. I neglected to tell everyone that I use the
shredding blade on my food processor, and do not peel the zucchini. This
makes for an easy job. Course you might want to peel the zucchini if it is
a larger, older one. And then again, having a husband willing to do the
grating works too! I had a few friends from my neighborhood in, and showed
them how to use the processor, make the bread , baked it, and then of
course, we ate it! One of these dear friends is now passed on, but I
remember this day with smiles. Another outstanding zuchinni recipe that we
like when in season is
Zuchinni-Sausage Casserole
Fry up your favorite sausage and drain. I use about 1 pound of sweet
sausage. Cut into about 1/2 " slices.
1 large zucchini-do not peel unless it is an older hard zuchinni. Cut into
1" squares and
place in large baking dish.
Mix two together. Add 1 large can mushrooms, cut up & mixed.
Optional: We like cut up onions added.
You may use your own spaghetti sauce or purchase a good brand, med to
large bottle, depending on size of zucchini. Mix in
Add 1 large pkg. shredded mozzarella cheese and mix all well.
Bake in 350 degree oven, until zucchini is tender. about an hour or a
little more.
Sorry, I'm not more specific but I just throw everything in together, and
adjust accordingly by the size of the zucchini. Nice, young tender
zuchinni is best.
And to Carol in Tampa Bay, please let us know how you make out using the
Canadian flour. If we take the time to do the baking, we might as well
use the best product. I think probably, Prepared Pantry probably has good
quality flours too.
Laurine in NNY on the border
Nancy, I need some Homemade Ice Cream recipes. I hope your
readers will share some with me. Thank you so much for all your hard work
and for sending us all these great ideals and recipes.
Thanks again.
Sudie from North Carolina
Nancy, several members have inquired about the Luby's Cafeteria 50th
Anniversary Cookbook. Several months ago someone posted the web address
for the FREE download of this cookbook. I went to the site, downloaded the
entire cookbook and printed it absolutely free; however, I didn't keep the
web address - aaaaggghhhh!!! Perhaps someone out there kept that address
and can post it for everyone that is looking for it.
Becky in Arkansas
Nancy, I need some Homemade IceCream recipes. I hope your readers will
share some with me. Thank you so much for all your hard work and for
sending us all these great ideals and recipes.
Thanks again.
Sudie from North Carolina
RE: I haven't seen creole mustard in stores. Can I substitute Dijon if
I can't find it?
Lori
1 tsp. Creole mustard
You could use brown mustard instead.
Mary Ann
