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Good morning, Nancy and 'Landers! Donna in PA ....... bless your heart,
we're all sure praying for you.
For Linda Boyles, if you place your mouse next to the item you want to
highlight and click FAST 3 time (left click) the whole thing will
highlight, then go to print, but for heaven's sake don't forget to click
on "select" or you'll print out the whole newsletter! (And how many times
have I done that? LOL). And thanks to the girls who sent advice about
sifting/not sifting flour. Having been baking for some 60 years, I know
the schools/mothers told us to sift. My concern was with the "newfangled"
pre-sifted flour. I sifted a cup "just to see" and found it was way over a
cup! So now I sift no matter what. And another complaint I have is that I
can't find unsifted unbleached flour (I'm sure they make it; my Bloom
store doesn't carry it, though). They do carry about 6 brands/styles of
cornmeal, though, which takes up a lot of shelf space, it seems to me.
Kathi in Virginia
Re: "Nancy, does our family of cooks know if there is a substitute for
kahula. I would appreciate it. Madelyn of Ar.?"
Hi Madelyn,
I use a product by DaVinci Gourmet called "Kahlua Coffee Liqueur Flavored
Syrup" for my coffee in the morning. The product is non-alcoholic. I use
the Sugar Free made with Splenda. They also have the one with regular
sugar. I also use the "French Vanilla" and "Vanilla" and "Raspberry" and
"Blackberry" flavors. All sugar free. The raspberry and blackberry I use
in tea or flavored water to perk it up a bit. I purchase the product at my
Sam's Club, but I have see it in Wal-Mart, Kroger and other stores (i.e.,
Target, Marshalls, T.J. Maxx, Tuesday Morning) that sell food products. It
is in the Coffee section, usually on the top shelf. I buy the 25.4 fl oz
bottle for $4.57 at Sam's. The smaller bottles (12 oz) sold at Wal-Mart
cost approximately $3.59.
On the bottle it says it can be used for coffee drinks, Espresso/Latte,
Italian soda, Lemonade/Iced tea. Great for baking, desserts, shakes,
slushes etc. The website is
www.davincigourmet.com
Nancy, thanks for the picture of you and yours. I do so enjoy this
newsletter. Even though I don't cook much anymore as I only cook for one,
I still enjoy reading the recipes and the hints/help, and enjoy the warmth
of my cyber family. I am so glad you bought back the newsletter. You are
the best.
Barbara Ann in SE Texas
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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.
Halloween Punch
1 lg. can Hi-C orange drink
1 lg. can pineapple juice
1 lg. bottle ginger ale or 7-Up
1/2 gallon orange sherbet
Mix Hi-C, pineapple juice, and ginger ale. Spoon in orange sherbet.
Sue
Halloween Punch #2
1 pkg. lime gelatin
1 c. sugar
7-Up or gingerale
4 c. boiling water
3 c. pineapple juice
Mix all ingredients together except 7-Up. Place in container and freeze 4
to 5 hours. Remove from freezer when mixture is slushy. Fill glasses 1/2
full of slush. Fill remainder of glass with 7-Up. This can also be used in
punch bowl. Place all slush in (12 inch) serving bowl and add 2 quarts
7-Up or gingerale.
Hot Apple Cider
1/2 c. brown sugar
1/4 tsp. salt
2 qt. cider
1 tsp. whole allspice
1 tsp. whole cloves
1 (3 inch) stick cinnamon
Combine first 3 ingredients in 3-quart saucepan. Tie spices in cloth bag;
add to cider mixture. Bring to a boil; simmer for 20 minutes. Remove spice
bag; serve hot.
Sue
Halloween Apple Cider
1 c. sugar
1 tsp. cinnamon
1 tsp. allspice
2 qts. cider
2 (6 oz.) cans concentrate orange
juice
1 qt. ginger ale
Heat sugar, spice, and 1 cup cider just until sugar melts. Add remaining
cider; mix well. Cool. Add cold ale just before serving (also good hot).
Sue
Dried Blueberry White Chocolate Lemon Muffins
2 sticks unsalted butter
1 cup sugar
zest of one lemon
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¼ tsp cream of tartar
2 and ¼ cups all purpose flour
1 and ¼ cup sour cream
1/3 cup white chocolate chunks
½ cup dried blueberries
Juice of 1 lemon
1 cup hot water
Preheat oven to 350F. In a small bowl combine dried blueberries with 1 cup
hot water and the juice of one lemon. Let it sit for 10 minutes to allow
the blueberries to plump up a bit. After ten minutes, drain and pat dry
with paper towel. Set aside.
Take 1 cup of sugar and place in a small bowl. Add lemon zest. Using your
fingers rub the lemon zest into the sugar.
Cream the butter and sugar until soft about 3 to 5 minutes. Add in the
vanilla. Add in the eggs one at a time and mix until each is incorporated.
In a separate, mix together the flour, baking soda, baking powder, and
cream of tartar.
Add the flour mixture and the sour cream alternately to the egg-butter
mixture in the additions. Start with the flour and end with the flour.
Scrape the bowl occasionally.
Fold the blueberries and white chocolate into the batter.
Portion the muffin batter into greased tins (I use an ice cream scoop).
Depending on the size of your tins, you should get about 12 to 14
muffins. Bake them for approx. 20 minutes. If making mini muffins, reduce
time to 15 minutes.
Dawn - Cape Cod, MA
Easy pumpkin Bread
1/3 c. vegetable oil
1 c. canned pumpkin
3 eggs
2 1/3 c. Bisquick
1 1/4 c. sugar
12 tsp. cinnamon
1/2 c. raisins
Preheat oven to 350 degrees. Generously grease bottom of 9 x 5 x 3 inch
loaf pan. Stir all ingredients except raisins in pan with fork until
moistened; beat vigorously 1 minute. Stir in raisins. Bake 45 to 55
minutes or until toothpick inserted in center comes out clean. Cool 5
minutes and remove from pan. Makes one loaf.
I don't add the raisins in mine.
Lisa
Will someone please help me find the newsletter date for the
tortilla green chili quiche?
Thanks, MaggieB in south Jersey
Hi everyone, I am will having a week off at Thanksgiving (Canada) and
have decided to dedicate some time to more formally organizing all the
recipes I use into some easy type of computer file keeper. What are you
all using and would recommend I look into?
Thanks in advance, I appreciate the sharing of information.
BunnyFace
For Tona in Bama,
In your recipe for Almond Crunch, what is almond bark and then is the
peanut butter to be the creamy kind.
Thanks, Sally in Pa
There's now a (recent)
2nd Recall of Hasbro's "Easy-Bake Ovens".
I'd noted the 1st one a while back) Maybe this one should be mentioned
in your "Recent Recalls."
Carol/SoCal
Buttermilk Spice Muffins
1 cup sugar
1/2 cup butter
3 eggs
1/2 teaspoon cinnamon
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon nutmeg
3/4 cup + 1 tablespoon buttermilk
For Topping:
1/2 cup sugar
1 cup walnuts, finely chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Grease the baking tins with butter
Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter
together with an electric mixer. When they are thoroughly mixed, add eggs
and beat one more minute.
Sift the flour into a separate bowl, together with the baking soda,
nutmeg and the cinnamon.
Add the flour and the buttermilk to the first mixture, mix at low speed
until smooth. To avoid lumps in the batter, add the wet and dry
ingredients alternately, in small amounts.
Make the nut topping: Mix all ingredients together in a small bowl.
Grease muffin tins with butter or margarine. You can also use paper baking
cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of
nut topping on top of each muffin cup of batter. Bake immediately or the
topping will sink to the bottom of the muffin.
Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted
in the middle of the muffin should come out dry. Home ovens heat
differently from commercial ovens so you may need to adjust the
temperature or the baking time accordingly.
Makes:
12 standard-size muffins
Or 6 jumbo size muffins.
If using the jumbo muffin pans, reduce the oven temperature by 25° and
increase the baking time 5-10 minutes.
These never last long in my house. Enjoy.
Dawn - Cape Cod, MA
Good Morning Nancy
This is in response to Sandee in Sept 29/07. I haven't tried the bran
muffins as of yet but I will today. I am a diabetic and have been since I
was 8 years old. I am now 43 years old and am always looking for different
things to cook. I just wanted to tell you that I had sent in Orange
muffins that are for diabetics and they are wonderful and freeze well too.
Have a look although I think you may have to go back a while.
Colleen in Cornwall Ontario
I am hooked on the Strawberry-Banana smoothie they serve @ Sonic. Does
anyone have the recipe for this?
Denise in Texas
CardFountain Greetings ( new talking cards! )
The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.
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Recent Product Recalls
Recent Newsletters
Dinner in a Pumpkin for Barbara in Texas.. 9/30/07 newsletter.
I have made all of these.
TNT recipes
CASSEROLE IN A PUMPKIN
1 sm. pumpkin (7 inch in diameter)
2 c. peeled chopped apples
1 c. raisins
1 c. chopped pecans
1/3 c. sugar
1 tsp. lemon juice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Wash pumpkin, cut lid and scrape out seeds. Combine remaining ingredients
in a mixing bowl; toss gently. Spoon mixture into pumpkin shell. Replace
lid and place pumpkin on lightly greased cookie sheet. Bake at 350 degrees
for 1 hour and 15 minutes. Remove from oven. May be served hot or cold.
STUFFED PUMPKIN DESSERT
1 large pumpkin (6 pounds)
1 teaspoon salt, divided
1-1/2 pounds ground beef
3/4 cup finely chopped onion
1 small green pepper, chopped
1 small zucchini squash, chopped fine
1-1/2 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 cup ham, chopped fine
2 eggs, beaten
2 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup cider vinegar
Wash pumpkin; cut circle (about 6 to 7 inches) around the stem. Remove top
and set aside; discard seeds and loose fibers from inside. Rinse good.
Place pumpkin in large pan. Filling with 6 inches of boiling water and 1/2
teaspoon salt. Cover and simmer for 30 minutes or until pumpkin is almost
tender but holds its shape. Carefully remove pumpkin from pan and drain
well; pat dry. In skillet cook ground beef, onion, green pepper, and
squash until beef is browned and vegetables are tender, drain well. Cool
slightly. Place in a large bowl and add rice, tomato sauce, ham, eggs,
garlic, oregano, pepper, vinegar and 1/2 teaspoon salt. Mix well. Place
pumpkin in baking pan 9 x 13. Firmly pack meat mixture into pumpkin;
replace top. Bake uncovered at 350º. for one hour...
Remove from oven. Let stand 5 to 10 minutes, remove top... Watch the
amazed faces around the table as you slice the pumpkin into wedges and
serve! Makes 6 to 8 servings.
FRUIT STUFFED PUMPKIN
7" pumpkin (add more ingredients for larger
2 c. peeled and chopped apples
1/3 c. brown sugar
1 tsp. lemon juice
1 c. raisins
1 c. chopped walnuts or pecans
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of ground cloves
Wash and dry pumpkin. Cut off top as for carving. Be sure to cut at an
angle so the top won't fall back in.
Scoop out pumpkin "gunk," saving seeds to roast later if so desired. Mix
rest of ingredients in a bowl, adding more if pumpkin is larger. Fill
pumpkin and replace lid. Bake on cookie sheet 2 - 2 1/2 hours at 350° or
until inside of pumpkin feels soft (not squishy) when pierced with a fork.
Serve hot or cold. Include some of the pumpkin when serving.
This is good as a side dish with dinner or as a topping for ice cream. Can
use white raisins and/or craisins, add different nuts and spices. I added
1 box prepared Stuffing Mix, prepared according to directions, only
substituted fruit juice for broth.
STUFFED PUMPKIN
2 pounds pumpkin
2 apples
1/2 cup pineapple chunks or tidbits
1/2 cup walnuts, broken (can use Grape Nuts so that there's no fat at all)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Wash pumpkin, then cut the top off the pumpkin and remove the seeds. Wash
inside of pumpkin, then place cut side down in appropriate sized baking
pan and bake at 350º for about 40 minutes or until soft. With a sturdy
metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch
thick shell. Set aside. Process the apples in a food processor or dice
until chunky. Add the remaining ingredients and process until just mixed.
Spoon into the pumpkin shell. Place top on pumpkin and bake in 400º oven
for 45 minutes or until the filling is heated clear through.
SAVORY STUFFED PUMPKIN
5 to 6 pound pumpkin
1/2 cup chopped onion
1/2 sliced celery
2 tablespoon veggie broth
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
2 slices whole wheat bread, cubed
1/4 cup currants or raisins
16 oz can of whole peeled tomatoes, drained and chopped
2 teaspoons salt
1/4 teaspoon pepper
1 cup unsweetened apple cider
Heat oven to 375º. Cut 1 inch slice off top of pumpkin to make a lid.
Remove all the inside stuff.
Cook onion and celery in veggie broth until tender. Stir in remaining
ingredients except cider. Fill pumpkin with rice mixture. Pour cider over
filling. Cover with pumpkin lid and place in 8x8x2 ungreased pan. Bake
about two hours or until pumpkin is tender. Let stand 15 minutes. remove
lid and cut into wedges.
BAKED STUFFED PUMPKIN
1 pumpkin, 3-4 pounds
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
6 slices whole wheat bread, toasted and cubed
1 apple, peeled and coarsely chopped
1/2 cup chopped nuts
1/2 cup raisins
1 egg, slightly beaten
2 tablespoons butter or margarine
3/4 cup chicken broth or fruit juice
Wash and dry pumpkin. Cut a large circle around stem; lift out and save.
Carefully scrape out the seeds and pulp. Score the inside several times
with a knife. Sprinkle inside with salt and pepper to taste. Set aside. In
large bowl, combine onion, celery, bread cubes, apple, nuts, raisins, egg,
butter and broth. Mix well. Lightly spoon stuffing into pumpkin (do not
pack), leaving a little space at top for expansion. Replace lid. Place
pumpkin in a 9-by-13-inch greased baking pan. Bake in preheated 350º oven
for 1 1/2 hours or until pumpkin is soft to the touch and filling is hot.
Serve immediately, scraping some of the soft pumpkin from inside with each
serving.
Mary in Va
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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.
This is for Agatha in Ontario, Canada (September 28th newsletter). The
way to insure a moist turkey is to brine it. I soak mine for hours
or overnight in refrigerator in a brine. Rinse the turkey, dry with paper
towels and rub with vegetable oil. I always cook my turkey breast side
down for the first hour and a half, then turn it breast side up for the
remaining cooking time. The remarkable thing is there is no need to baste
. Always put water in the bottom of the pan though. Happy Thanksgiving to
you and all our Canadian neighbors.
Margo/Boston
This is my corrected Crockpot Pastalaya recipe for Alice in Illinois
Crockpot Pasta-laya (Corrected)
(as in Jambalaya)
1-lb smoked sausage sliced into 1/4-inch rounds
1/2-lb boneless pork chops, cubed
1-lb boneless chicken, cut into cubes, boneless thighs have more flavor
1 ½-cups chopped onions
1 bell pepper, chopped
1-rib celery, chopped
2-tsp. Minced garlic
1-tbsp. Worcestershire Sauce
1-tbsp. Creole Seasoning (I use Tony Chacherie’s)
1 can Rotel tomatoes
1-can stewed tomatoes
1(8-oz) can tomato sauce
2-cups WATER
1-lb cooked spaghetti
Brown down the sausage, drain and put into the slow cooker. Brown the
chicken and pork in the grease left over from the sausage and place in
slow cooker. (Add a little olive oil if needed.) Sauté onions, bell
pepper, celery and garlic in same pan. Drain off any excess oil and add
Worcestershire Sauce. Put in slow cooker. Add remaining ingredients except
spaghetti. Cook on low for 6 1/2-hours. Serve over spaghetti.
(Makes enough for 12 or more with a side salad added.)
I am SO sorry. Don't know what I could have been thinking when I typed
that up. Hope you will still give it a try because it IS worth the trouble
you've gone through to get the corrected recipe.
Susana in Louisiana
This is for Peg in MN.Sat. 9/29 Yes the Won ton Cups are a
keeper I always had copies of the recipe with me when I served them
because there was always a request for it.
If you like the Jewish sweet & sour cabbage soup that is the cabbage soup
recipe I sent which I just can't seem to get enough of when I make
it.Thanks for your comment on the Won ton cups. Dorothy in IL
In Saturday's newsletter, Sandy in TN was talking about how good the
Best Bran Muffins are. Thank you Sandy, I am the one who sent in the
recipe. Here is some another diabetic friendly recipes. Connie in TX
Very Berry Blueberry Muffins (from Splenda)
2 c. flour
2 t. baking powder
3/4 t. salt
1/2 c. light margarine, softened
1 c. Splenda No Calorie Sweetner, Granulated
1/4 c. honey
2 large eggs
1 t. vanilla
1/2 c. 1% low-fat milk
1 c. fresh or frozen blueberries, thawed
Place oven rack in top 1/3 of oven. Preheat oven to 400 degrees. Line 12
muffin cups with paper liners. Lightly spray liners with nonstick cooking
spray.
Sift together flour, baking powder and salt, set aside. Beat margarine at
medium speed with mixer until creamy. Gradually add Splenda and honey
beating until light and fluffy. Add eggs, one at a time, beating until
blended after each addition. Stir in vanilla. Alternately add flour
mixture and milk, beginning and ending with flour. Beat at low speed until
blended after each addition. Fold in berries. Spoon batter evenly into
paper lined muffin cups. Bake 20-22 minutes or until golden brwon. Remove
from pan immediately and cool on wire rack. Per muffin: Calories-160-,
Protein-4 g, Carbohydrate 24 g, fiber 1 g,cholesterol 35 mg, sodium 280
mg, sugar 6 g.
hello Nancy,
I enjoy all the recipe and the newsletter. Have made a lot of the recipes.
I'm looking for Diabetic recipes of any kind. Thanks for all the recipes.
Have a good day.
Brenda in Pa.
Tomato-Basil bread
I made the Tomato-Basil bread Thursday and it was delicious. Because I
enjoy cooking adventures, I decided to use the quinoa instead of bulgur
wheat. I went to the local health food store and showed my ignorance by
asking for "quin o a." The clerk said it was pronounced "keen-wah."
I bought 1/3 cup for 54 cents, then googled the ancient south American
grain. Discovered that the seeds are "high in protein compared to other
grains, and also have a high oil content."
Here are two interesting articles:
.
http://www.vegparadise.com/highestperch36.html .
http://darwin.nmsu.edu/~molbio/plant/quinoa.html
Found the following reference and decided to soak the quinoa for two hours
but not cook it -- for tenderizing but keeping its crunchy texture in the
bread. It worked perfectly.
.
"may be germinated in its raw form to boost its nutritional value.
Germination activates its natural enzymes and multiplies its vitamin and
mineral content. In fact, quinoa has a notably short germination period:
only 2-4 hours resting in a glass of clean water is enough to make it
sprout and release gases, as opposed to, eg., 12 hours overnight with
wheat. This process, besides its nutritional enhancements, softens the
grains, making them suitable to be added to salads and other cold foods."
I will definitely make this bread again.
Leah
Not a food request
I live in a mobile home in Va. Can someone tell me what I can put around
the outside of my house to keep critters from getting under the house.?
Thanks,
Boots in Va.
Tona, Some people are just born cooks and I am so happy to have so many
of your good recipes. I also just found your own cooking club on Yahoo
Cooking with Haggermamer. There are great recipe there too. Here is the
address if anyone wants to see it.
http://groups.yahoo.com/group/cookin_with_haggermaker/
Roz in Indy
Comment
Tona does have a recipe message board and it has a lot of wonderful
recipes. She is so generous to share her tasty recipes with us. Tona is
one of the members that sends in a number of recipes and lets me use them
in our newsletter as space allows. Tona's recipes are always yummy.
She is a very kind and generous cook. Thank you Tona.
Nancy Rogers
To Donna in PA. I saw your write-up in Nancy's newsletter and wanted to
let you know that I will be praying for you as you go through the findings
of your brain tumor. The Lord will take care of you and all you have to do
is believe. You have so many good friends here in Nancyland as your
cheerleaders and we are all routing for you and you will never walk alone.
Betty in MD
Hi Nancy and all the Nancylanders,
So nice to see a picture of you and your helpers. You are the best. I
would like to have a recipe for a sweet yeast bread, that i could roll
into a rectangle and put apple or cherries in
Thank you Roberts wife in Ohio
p. s. God bless you Donna in PA, I hope things turn out good for you. I
was born and raised in that state, a lot of famiy still there, so i visit
there quite often.
Recent Recalls (Sept 2007)
Topps Beef Recall Expanded
Nissan Recalling 372,250 Pathfinders and Infinity QX4s
(Sept 26)
Dole Recalls Bagged Salad Over E. Coli Fears (Sept 19)
Recent Newsletters
Sep 12 Sept
12 Sep 14
Sep 15 Sep
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Sep 18
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Sep 22 Sep 23
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Sep 25 Sep 26
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Sep 28 Sep 29
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid advertisement.
Messages that pertain to canning and home remedies are no longer
included in the newsletter. Messages that pertain suggestions and
opinions about health issues are not posted as well.
Some messages have been edited to avoid duplicate information that has
been posted in recent newsletters.
Nancy Rogers
