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May 21, 2006 Newsletter

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Kay in Indiana (May 18th newsletter) asked for a description of the Stella Dora Angelletti Cookies. They look like miniature cream puffs but are crisp not soft. They have a clear glaze on the outside. Perhaps an Italian bakery may have something like them. Margo/Boston

Hi Everybody,
Many thanks to all of you who replied to my request for the Southern Living Chicken Tetrazzini recipe. I've already made my shopping list and I'm going to be able to prepare it tomorrow and freeze it for Sunday's party, so I can enjoy helping out with the other party preparations for the rest of the week. Nancy's great members came to my rescue once again.
Gail in LA

To Susan, New Braunfels, Texas; I have two sites for Alt. Codes.
(1) Codes
(2) Codes

I'm sure that this will give you more than you want. ENJOY!
Joseph J.

Two times in the past month I had a wonderful Seafood Casserole when eating at an oriental restaurant buffet. It was made with seafood sticks, celery, cheese and perhaps egg. I tried to find the recipe by searching the internet, but no luck. This was a really tasty dish and very different. I would really like to recreate it at home. Can anyone offer some suggestions?
thanks, Brenda in PA

Just wanted to share this idea with all of you. It is so easy, and interesting, and works great!!! I used ham, tomatoes, mushrooms, green onions, and cheddar cheese in one, but like the instructions below say, you can put anything you like in them!
R

ZIPLOC OMELET
(This works great!! Good for when all your family is together. The best part is that no one has to wait for their special omelet).
Have guests write their name on a Quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omelet for a quick breakfast!

Sharing some Rhubarb goodies:

These area very good! I took them to church and came back with an empty pan and lots of compliments. Also, I substitute Splenda for baking and Splenda Brown Sugar and they come out perfect!

STRAWBERRY RHUBARB SQUARES
1 c. packed brown sugar
1/2 c. margarine
1/4 c. shortening
2 c. Bisquick
1 1/2 c. quick oats
1 pkg. (16 oz.) frozen sliced strawberries or 1 c. fresh
1 pkg. (16 oz.) frozen rhubarb, thawed & well drained or 2 1/2 c. fresh
1 c. sugar
1/4 c. Bisquick
1 egg
Heat oven to 375 degrees. Grease square pan, 9 x 9 x 2 inch. Mix brown sugar, margarine and shortening until well blended. Stir in 2 cups baking mix and the oats until crumbly. Press half of the crumbly mixture in the pan. Bake until set, about 10 minutes. Mix rhubarb, strawberries, sugar, 1/4 cup baking mix and the egg in 2 quart pan. Heat over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 30 seconds, if using frozen fruit, about 2 minutes if using fresh fruit. Spread over baked layer. Sprinkle remaining crumbly mixture over top, press gently. Bake 30 minutes. Serve with ice cream or whipped cream.

Sour Cream Rhubarb Squares
1/2 cup sugar
1 tablespoon butter or margarine, melted
1 1/2 cup brown sugar, packed
1 egg
1 teaspoon baking soda
1 cup sour cream
1/2 cup chopped walnuts
1 teaspoon cinnamon
1/2 cup margarine or butter
2 cups flour
1/2 teaspoon salt
1-1/2 cups chopped rhubarb

Preheat oven to 350 degrees. Grease and flour 13x9x2 pan. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
In a separate bowl, cream together brown sugar, butter and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb. Pour mixture into pan and sprinkle with reserved topping. Bake at 350 degrees for 45-50 minutes. Cut in squares and serve warm or cool.

Rhubarb Stir Cake
1/4 cup butter, softened
1 1/2 cup brown sugar, packed
1 egg
1 tablespoon vanilla
2 1/3 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
4 cups chopped rhubarb
1/3 cup sugar
1/2 teaspoon nutmeg

In a large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla. Mix together flour, baking soda and salt; gradually stir into butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9x13 baking pan. Stir together sugar and nutmeg; sprinkle over batter. Bake at 350 degrees for 40 minutes or until tester comes out clean.

Brenda in PA

To Edith in Michigan: Here is an easy recipe for cabbage rolls.

Savory Cabbage Rolls
1 small head of cabbage
1 lb ground beef
3/4 cup chopped onion
One 15 oz. can of tomato sauce
1/2 cup cooked instant rice
1 tsp. salt
1/8 tsp pepper
2 T brown sugar
2 T cider vinegar

Cut core from cabbage, rinse, In medium glass bowl heat covered with plastic wrap on high power for 4-5 mins. Remove 8 leaves. ( reserve rest for whatever)
Into glass bowl crumble ground beef and onions stir, Heat 3 1/2- 4 1/2 mins on high.
until browned stirring once drain fat. Stir in 1/2 tomato sauce, rice, salt, pepper. Place
stuffing on each leaf and roll folding edges. Arrange seam side down in square 8x8 baking dish. Mix remaining tomato sauce with brown sugar and vinegar . Heat covered 6- 10 mins.Let stand covered 5 mins. Crock pot can be used 6-8 hrs. low. Enjoy

Here is another Microwave Easy Recipe for Stuffed Peppers
4 medium Green peppers
1 lb. ground beef
2 cans (8 oz.) tomato sauce
1/4 cup water
3 T grated parmesean cheese
1 tsp. salt
1/8 tsp pepper
1/2 instant rice
1/3 cup chopped onion

in 8x8 square glass dish, crumble ground beef, stir in chopped onion, Heat on high 3-1/2 to- 4-1/2 mins. uncovered. Stir once, drain fat. Stir in 1 can of tomato sauce, water, 1 T cheese, salt and pepper. Heat covered with plastic wrap 2 1/2 to 3 1/2 mins. Stir in raw rice. let stand covered 5 mins. Meanwhile cut top off peppers. Clean out seeds, reserve tops for another use. Spoon beef /rice filling into each pepper. Place in same dish used to brown meat. Top with remaining tomato sauce and cheese. Heat covered 15-17 mins. Let stand 5 mins. Could also use crockpot 6-8 hrs. low.

Thanks Nancy for this great Newsletter.
Carol, Seminole , FL

CindyO:
You asked for some Jell-O recipes, when my mother-in-law passed away I got many of her cookbooks, they all were old, she was 92 and collected them for years.

I have a book just on Jell-O and thought you might like these:

CROWN JEWEL DESSERT PIE:
1 pkg (3 oz) each Jell-O - Orange, Chery and Lime Gelatin
4 cups boiling water
1 1/2 cups cold water
1 pkg (3 oz) Jell-O Lemon Gelatin
1/4 cup sugar
1/2 cup pineapple juice
1 1/2 cups graham cracker crumbs, or use 16 to 18 ladyfingers (split, to line
pan instead of crumb-butter mixture)
1/3 cup melted butter or margarine (only if using graham cracker crumbs)
2 envelops Dream Whip Whipped Topping Mix or 2 cups Whipping Cream (I would use
Cool Whip)

1. Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8 inch square pan. Chill until firm or overnight.
2. Then combine the lemon gelatin, sugar, and remaining 1 cup boiling water: stir until gelatin and sugar are dissolved. Stir in pineapple juice. Chill until slightly thickened. Meanwhle, mix the crumbs and melted butter: press into botton of 9 inch spring-form pan. If desired, press part of crumbs on sides of pan, ladyfinger instructions at bottom.
3. Cut the firm gelatins into 1/2 inch cubes. Then prepare whipped topping mix as directed on package or whip the cream (this is where I would use Cool Whip): blend with lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours, or overnight. Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving.
4. If desired, spread additional prepared whipped topping or whipped cream on top and sides. this makes two 9 inch pies.

NOTE: Other Jell-O gelatin fruit flavors may be used, forming any combination of colors desired.

If using ladyfingers: takes about 18 ladyfingers, split. Line bottoms of the pans: then cut remaining ladyfingers in half crosswise and line the sides of pan. Also makes 2 pies.

FROZEN FRUIT SALAD:
1 pkg (3 oz) (your choice) Mixed fruit, Strawberry. Lemon or Orange-pineapple
gelatin.
Dash of salt
1 cup boiling water
1 can (8 3/4 oz) pineapple tidbits
1/4 cup lemon juice
1/3 cup mayonnaise
1 cup whipping cream, or can use 2 cups sour cream, or Cool Whip
1 medium banana, diced
1/2 cup seeded halved grapes (your choice of color)
1/4 cup diced maraschino cherries
1/4 cup chopped nuts.

1. Dissolve Jell-O gelatin and salt in boiling water. Drain pineapple,
measuring syrup: add water to make 1/2 cup, if necessary. Stir into gelatin with lemon juice. Blend in mayonnaise. Chill until very thick.
2. Whip the cream, fold fruits, nuts and whipped cream into gelatin. Pour into 2 freezing trays or a 9 x 5 x 3 inch loaf pan, freeze until firm, at least 3 to 4 hours.

To serve: cut in squares or slices. Makes about 4 1/2 cups, or 8 servings.

NOTE: Other fruits that may be used: drained diced orange sections, drained canned crushed pineapple, or drained canned fruit cocktail, using a total of about 2 cups fruit.

MARZIPAN:
(easy to make confections that look just like those you've seen in pictures)
1 Pkg (7 oz) coconut
1 pkg (3 oz) Jell-O gelatin (any fruit flavor, see below)
1 cup grated blanched almonds
2/3 cup sweetened condensed milk
1 1/2 teaspoons sugar
1 teaspoon almond extract

1. Thoroughly mix all ingredients.
2. Shape as small fruits, vegetables, hearts, Easter eggs. or other forms. If desired, use food coloring to paint details on fruit and add stems of whole cloves.
3. Chill until dry. Store, covered, at room temperature. Makes 2 to 3 dozen candies.

NOTE: For fruits, use the appropriate flavors: Jell-O strawberry gelatin for strawberries: Jell-O lemon gelatin for bananas, lemons, pears: Jell-o lime gelatin for "green" apples; Jell-O orange gelatin for oranges: Jell-O cherry or black cherry gelatin for cherries.
Gladys, IN

This is for CindyO who is looking for jello recipes for her son's wedding. We made several jello molds for our New Years Eve buffet at church and this one I thought was very refreshing. It's called

Lemon Cloud Jello Mold
1- 6oz pg. lemon jello
3 c. boiling water
1 - 6 oz can frozen lemonade (thawed but still cold)
1 - 8 oz carton Cool Whip.

Dissolve the jello in the boiling water and add the lemonade. Refrigerate until jelly-like. Fold in Cool Whip and pour into 6-cup mold. Refrigerate until set and ready to serve.
Lesleigh in PA

For Kay in Indiana who is looking for individual desserts for a graduation open house. Last year I attended one where the hosts had individual cheese cake bites that were delicious. They purchased them at the area Super Wal-Mart.
Dorothy in MN

Kathy in Florida. I couldn't believe my eyes when I saw Kash n' Karry in Dade City! I too will look for the ice cream. Susan in DC

This is for Sue in FL , from the 5/20 newsletter, who requested peach ice cream recipes. I believe I got this from your newsletter last summer. Other fruits can be substituted such as strawberries for strawberry ice cream and blueberries for blueberry used ice cream.
Robbie in Bowling Green, IN

Peach Ice Cream
2 cans sweetened condensed milk
4 c. mashed or chopped fresh peaches
1 tbsp. flour
1 tbsp. vanilla
2 qt. milk

Combine sweetened condensed milk and peaches; add flour. Beat well. Add vanilla and milk; mix well. Pour in freezer; freeze according to freezer directions.

Hello Nancy,
I hope you and your cats are enjoying your new home. I want to say thanks to Dennis for the cookie recipe. I made them last week and mailed to my soldiers. My daughter, niece, and nephew were my taste testers and they said these were the best cookies they had ever eaten. I will continue to use this recipe each month, thank you Leslie from Texas

I am sure that Teresa in SW Oklahoma is proud of her son. My son also was in the reserves his senior year of high school (1997) he graduated in 1998, enlisted in the Army, did his basic and advanced training (Ft. Leonardwood, Mo. and Ft. Bragg, N. C.), served three consecutive years in South Korea and his now a Staff Sergeant and doing recruiting from his own office in Dunkirk, New York...I am a proud, military Mom....too :):)
Anita Shaffer in Olean, New York

For Frances in Wesley Chapel..
Your tomato gravy recipe is delicious. Thanks to whoever requested it.
Anita , Brandon Fl.

Hi Nancy and all the great cooks on here!! I was given a large supply of instant mashed potato flakes, other than making the mashed potatoes, or adding to soups or stews, does anyone have recipes for them??? Thanks in advance, and thanks Nancy for all your hard work, I love this newsletter!
Avagail in Mo

BETTER THAN S.E.X CAKE
First, make sure you have the following ingredients:
A chocolate cake mix. I used a Betty Crocker German Chocolate cake mix. Others will do.
3 eggs- for the cake mix.
1/2 cup of vegetable oil- for the cake mix.
Pam no-stick cooking spray- for the cake mix.
1-1/3 cups of water- for the cake mix. Almost everyone will have this already.
2 or 3 ounces of Heath Bar candy.
An 8 ounce tub of Cool Whip, or some whipped cream for you purists.
A 12.5 ounce jar of butterscotch ice cream topping.
A 14 ounce can of Borden Eagle Brand sweetened condensed milk.
A wooden mixing spoon with a handle diameter of 3/8" - 1/2".

Bake the cake mix according to the directions on the box. Use a 9" x 13" pan or two 8" pans. While the cake is baking, mix the sweetened condensed milk and the butterscotch topping together in a bowl. Be sure to use a bowl large enough to hold both ingredients. Do not use the wooden spoon for this. When you are done baking the cake, take it out of the oven and put it on a heat-resistant surface and let it cool for 10 minutes. Turn off the oven. Holding your wooden mixing spoon by the bowl end, poke 3/8" - 1/2" vertical holes down almost all the way through the cake, all over the cake, about one inch apart. Pour the sweetened condensed milk/butterscotch topping mix over the cake, concentrating on getting it into the holes. Cover the cake and put it in your refrigerator for at least 12 hours. This is critical. If you taste the cake before that time has elapsed, it will taste yucky. Spread the Cool Whip or whipped cream over the cake. Crumble the Heath Bar candy and sprinkle it over the Cool Whip or whipped cream. The cake is now ready to eat. Try to control your moans and eye rolling while you eat it. If you have any leftovers, refrigerate them.

Carolyn We have always eaten corn relish as a salad. We make it for picnics and barbeques. We eat it right along side the potato salad and cole slaw.
AnneE from Pa.

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