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

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Leeks for Carolyn (2/20);

Braised Leeks With Cheese
4 med-large leeks, green stalks removed, ends trimmed & washed.
2 T. unsalted butter
1/4 c. white wine or dry vermouth
1 c. homemade chicken stock or canned low-sodium chicken broth
3 sprigs parsley
Salt & freshly ground black pepper, to taste
1/3 c. freshly grated Parmesan cheese

Place leeks, so that they just fit in a single layer, into a heavy 
skillet.

Add butter, wine, stock & parsley.  Season to taste w/salt & pepper.
Cover pan & cook leeks over med-low heat until tender when pierced
w/tip of knife, about 15 min.  Remove leeks carefully & keep them warm.
Remove & discard parsley.  Return pan to stove & cook over high heat
to reduce liquid until syrupy, about 3  min.  Return leeks to pan, 
sprinkle cheese over & allow to melt, turning once gently to coat evenly.  Serve. Serves 2-4. 

Note!  Leeks must be well-washed to get rid of sand.
To use whole, remove rough green parts, halve white stalks lengthwise
to (but not through) base, run under water, opening layers carefully 
to allow
full flushing.  Dry gently and cook away!   
Athena in DE

For Darlene Smith who is looking to change a recipe for 50 go to www.recipes.com and find a recipe you would like, you will see a box saying amount of servings, beside it it says change, change that number to 50 and it will come up with the amount of ingredients you will need for 50.
Peggy from Belleville Ontario Canada

Hi Nancy,
First of all, I enjoy your newsletter and read every one of them as they come in.

I wanted to say to Gramaj that I remember in the early to mid 50's, I guess, my sisters and I helped Mom color the margarine. It came wrapped like a lb. of butter does now, and we had the little color packet we put into the bowl with it, and mixed it with a spoon. I don't remember how we stored it though, we didn't have all the nice little plastic keepers that we have now.
Tennesseyanky.

In the newsletter of the 18th Ina asked for a good meatloaf recipe. This one has never failed to please and is easy to make and very tasty.

My Favorite Meatloaf
2 pounds ground meat
1 envelope Dry Onion Soup Mix
1 1/2 cups dry seasoned bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
Preheat oven to 350º. Mix meatloaf mixture lightly, do not pack it down. Place in the pan of your choice. Bake for 1 hour. I like to top mine with a sauce of 1 cup ketchup, large handful of brown sugar mixed together which I put on the meatloaf about 15 minutes before it is done.
Hope that you try and love this recipe like we do.
Happy Cookin'
Barbara in Corsicana,Texas

To Judy in Ohio ,a while back you sent a recipe for Chocolate Cake with frosting. The ingredients for the cake called for 1/2 cup of shortening but said 1/4 cup of margerine and 1/2 cup crisco.Thats confusing . Could you explain. thank you
Judi in Mass.

For Sue on Swivel Sweeper(TM). My husband and I both like this sweeper, especially for using between regular vacuuming. I have a cat and use the swivel sweeper to pick up loose cat litter. Suggest you order extra battery to alternate. Nancy, I know the trouble you are experiencing with just one hand, I lost the use of my right hand from a stroke, Luckily I am left handed. Type with one finger. I'm glad to have a spell checker since it's hard for me to shift for capitals at the beginning of sentences. It tires me to do this one paragraph, I can't imaging doing this whole newsletter this way.
Give Siggy and Ditto a hug from Tortie.

Past Gadgets and Stuff Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
Pro Chopper Plus

This is for Jean from RN in the 02-22-07
I have always used vinegar in the wash water for new colored clothing. No special amount, just pour some in the soak cyle and let them soak first, then wash. Look on the vinegar bottle, that probably will help, or there is a vinegar institution site on the web, type in Vinegar in your browser it will get you to many sites:) Hope this helps, JoAnn in Port Charlotte, Fl.

This question is for Lynette concerning freezing corn. Does it matter which end of the corn you cut off and dip in the parrifin?
Lu Ann in TX

This is for Connie in TX (Feb21) who was looking for a graham cracker dessert for her friend. My mom makes a square that has a layer of graham cracker, sweetened condensed milk & lemon juice, another layer of graham crackers and icing on top. It's absolutely delicious and easy to make, and yes it sets up when once it's refrigerated. She is out of town this week, but I will ask her for the recipe when she gets back if it hasn't been posted first, or I will snoop around when I'm at her place on the weekend to see if I can find it.
Fran in Ottawa

I cannot find the recipe for the Martha Stewart bread being talked about. Went to her web site, but couldn't find it. Will someone please post it again.
Fran in Fl out of NY

Hi Nancy, furry associates and the rest of Nancyland. Nancy, hope your hand is doing better, please know you're in our prayers daily

Carolyn in Los Banos: Leeks are extremely easy to freeze. I wash and slice mine, dry them a bit, then freeze. If I have the place I first freeze them on a cookie sheet them put them in ziplock bags. I then can have them year round.

Gramaj: we must be of the same generation! since I remember them also. But I used to loved doing it. Of course I also loved playing in mud.

Thanks Jonnie for the Homemade Ravioli recipe and the sauce recipe. It sounds delicious. You did offer to send in the pasta recipe and I would love it.


Anyone know of a way to get rid of mice? not field mice but city ones.(in case they are different)

Angel from Sherbrooke

Hi again Nancy, Love your newsletter and appreciate all the time you spend on it. I saw Betty in Indiana rave about the chocolate cake with oil, cooked pudding, nuts and ch. chips, this was in 2-18-07 newsletter. Thanks in advance.
Would love to have the recipe, Madelyn of Ar

For Sue in Eastland, Texas in the Sunday February 18,2007 newsletter. You wanted a recipe for Apple Dumplings made with Crescent Rolls. I have two of them, one of which I have located so will send it and look for the other one and send it later.

Apple Dumplings
5 apples cut in eights
Crescent rolls (enough to wrap the pieces of apple, I think I bought 5 cans)
1 1/2 cups sugar
1 1/2 water
1 stick butter (not margarine)
Cinnamon to your taste
Dash of nutmeg
1 tsp vanilla

Peel and cut the apples in eighths (remove the core). Roll each piece of apple in a crescent roll starting at the large end. Place in a large baking dish or pan. Sprinkle with the cinnamon and nutmeg and set aside. Mix the sugar,water andd butter together and bring to a boil. Add the vanilla and pour over the apples. Bake in a preheated 325º degree for 1 hour. DELICIOUS !
I sincerely hope this recipe will help you, the other one uses Mountain Dew but right now I cannot locate it but will look further and if I do find it I will post it immediately.
Goodcookin',
Barbara in Corsicana, Texas

Twice Baked Potato Lasagna
4-6 medium size white potatoes, baked
Dash of salt and pepper
2-3 boneless, skinless chicken breasts, cooked and diced
1 cup sour cream
1 pound cooked bacon (optional)
2 cups steamed broccoli
2 to 4 types shredded cheeses (your choice)
2 cups melted butter

Have ready an 8 x 11-inch baking pan.  Remove fluff from potatoes and
season. Beginning with chicken as bottom layer, alternate the remaining
ingredients, ending with cheese as top layer. Drizzle butter over all.
Cover and bake at 365
for 20 minutes.  Serve with garden salad and garlic biscuits.  Serves 5
to 7.

Tona in Bama

Good Morning Friends,
Looking for a copy Cat recipe for Coconut Mounds Candy Bars. Hope someone can help..
Trish in Fl

For lindah in Ft Worth. 2/18 I clean the gizzards, (rinse and remove the stringy stuff), put in sauce pan with chicken stock (I always have home made) just to top of gizzards. Bring to boil, then turn heat down and simmer for about an hour or more. Test for tenderness with knife tip or kitchen fork. Drain, saving broth. Pat gizzards dry with paper towels. Sauté in small amount oil/butter mixture on medium heat until as browned as you like. I make a gravy out of broth (and roux), add the browned gizzards and serve over biscuits, (those I haven't snitched out of pan while browning). I use cast iron (Le Creuset) for browning, but any heavy pan will work. Let me know how you do.
jodi/In

For Sue in Eastland Tx: Hope this is the recipe you are looking for.
Dee in Southern Illinois

October 28,2006
I'm not sure if this is where I send a recipe or not, but I'm going to try.
I don't know if you have already had the Recipe go around for Apple Dumplings made with Crescent rolls. But it is so delicious and so easy I wanted to send it in case it has not been on this recipe exchange.

A Gal brought a double recipe of this to our Church groups "Visitation" and OH ME, it was gone in a flash!

This is the Recipe: and below I will tell you how I've done it.

"Apple Dumplings"
1 Can Crescent rolls 8 count
1 good size baking apple like Granny Smith, or your preference (peeled and cored and slice in 8, the regular apple slicer, corer does it perfect)
1 cup orange juice
1 cup sugar
1 stick butter
Vanilla and cinnamon optional

Wrap each piece of apple in a Crescent Triangle starting at widest end, and place seam side down, in pan sprayed with cooking spray. Melt Butter, sugar and juice on stove to make a syrup, bring to a boil, ( it does not really get thick). When you have a good syrup, pour over apples and Bake at for 30 minutes at 350. YUM!
Joie in Mount Juliet, TN

(Everyone raves about it! I use double the size of apple the recipe calls for.)
Isn't this just the BEST Recipe Exchange

Hi Nancy, In Feb. 21 newsletter, Nancyb inquired about a Ronco Dehydrator. I have had one for many years. I have dried catnip for my "fur kids". Made jerky, dried fruits and veggies, dried meats for cat treats. They are fun to work with and so easy. I rotate the trays as the food dries. I just rotate the bottom to the top and keep on until the food is dry. I have 5 lbs. of Georgia sweet onions I dried when they were in season. I will rehydrate what I need as occasion arises. I have put ziplok bags of dehydrated food in the freezer with success also.
Margaret, Tulsa

Mexican-Style Hash Brown Casserole

6 to 8 frozen hash brown patties
1 cup cooked meat of choice, chopped or sliced thinly
1/2 to 1 cup onions, minced
1 cup shredded Cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
1 cup salsa (or more if desired)

Place patties in a lightly sprayed baking dish. Top with cooked meat,
minced onion, and cheese. Spoon the mushroom soup over top. Cover with
salsa and bake at 350 degrees F for about 40 minutes or until potatoes
are tender.

Tona in Bama

Quick & Easy. Enjoy. Lisa-Union Bridge, MD

Green Bean & Chicken Casserole
3 cups of cooked diced chicken
1 can (14.5 oz) green beans
1 can cream of mushroom soup
1/3 cup milk
1 cup shredded cheddar cheese
6 servings of mashed potatoes (enough to cover top of casserole)
1 small can of French Fried Onions

Heat oven to 375º
In medium sauce pan combine your chicken, green beans, soup and milk and cook over medium heat until bubbly. Remove the pan from the heat and add your cheese, stir until melted and pour into 2 quart casserole.
Top with the mashed potatoes. Bake for 10 minutes. Sprinkle some onions on top and bake and additional 3-5 minutes.

Makes about 4-6 servings.

**I have done this in the microwave also**

Hi Nancy and friends,
I was reading in the catch up newsletter #12, where someone had asked questions pertaining to an August 5th newsletter recipe for Strawberry Cake submitted by Tona in Bama. I was wondering if Tona saw the questions, and was able to answer them. I would really love to try this cake recipe, but had some of the same questions. If I missed her reply, could someone please direct me to it. Im dying to try this recipe. Thanks in advance.
Dee in Southern Illinois

Southern Cheese Grits Casserole
1-1/2 cups quick grits
6 cups boiling water
1/2 cup (1 stick) butter
3 eggs, beaten
2 teaspoons salt
2 teaspoons seasoned salt
1 scant teaspoon hot red pepper sauce
1 pound shredded cheese
Dash of paprika

Preheat oven to 250. Cook grits in large saucepan in boiling water
until thick. Mix in butter, eggs, salt, seasoned salt, pepper sauce and
cheese. Pour into
buttered 13 x 9 x 2-inch baking pan. Sprinkle with paprika and bake 45
to 60 minutes. Makes 12 servings.

Tona in Bama

To Judy in Ohio ,a while back you sent a recipe for Chocolate Cake with frosting. The ingredients for the cake called for 1/2 cup of shortening but said 1/4 cup of margarine and 1/2 cup crisco. Thats confusing . Could you explain. thank you
Judi in Mass.

For Betty T. in Georgia in the Feb. 18 newsletter xtra pages. She was looking for ways to use her Fig preserves. I have a wonderful Fig Cake recipe that I get tons of requests for. It makes a large and very moist cake that everyone just loves.

Fig Preserve Cake
1-1/2 cups sugar
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
3/4 cup vegetable oil
3 eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 cup Fig Preserves
1/2 cup chopped nuts (I use pecans or walnuts)
Buttermilk glaze
Combine dry ingredients in mixing bowl, add the oil and beat well. Add eggs, beat well. Add buttermilk, vanilla, fig preserves and nuts and mix well.
Pour into a greased and floured 10 inch tube pan and bake at 350º for approx. 1 hour and 15 mins. checking to see if pick stuck in cake comes out clean before you remove it from the oven. Cool cake in the pan for about 10 minutes. Make the glaze while the cake is cooling and pour the warm glaze over the warm cake allowing cake to sit till it absorbs the glaze then remove it from the pan to a plate then onto another plate so the top will be up.

Buttermilk Glaze
1/4 cup buttermilk
1/2 cup sugar
1/4 teaspoon baking soda
1 1/2 teaspoon cornstarch
1/4 cup butter
1 1/2 teaspoons vanilla
Combine first 5 ingredients in a saucepan and bring to a boil, remove from the heat. Cool slightly and stir in vanilla. Pour over the warm cake and allow it to be absorbed before plating.
Barbara in Corsicana,Tx.

Thanks to CJ in NE Arkansas for the Diabetic Carrot Pineapple cake recipe.
Would love more diabetic recipes, Keep 'em commin!!!
Dee in S. Illinois

For Linda, Ft. Collins. these are the fig newton recipes that I have. Hope this is what you want: For Darlene Smith, who wanted recipes over 50 go to: www.angelfire.com/bc/incredible; www.ellinskitchen.com/bigpots/index.html; www.allrecipes.com; www.bigrecipes.com; www.iehef.tv, and http://www.cookingbynumbers.com

Betty T. Ga.

Fig Newtons
1 lb. dried figs or 2 lb. fresh.
I c sugar
1/2 or 1 cup water (i c. for dried figs; 1/2 c. for fresh.
1/2 c. butter, room temp.
1 c sugar
1 egg
1 thl. cream or milk
1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 3/4 c flour

Dice figs, soak in water 1 hour. Add sugar and cook on medium heat until of thin jam consistency. Beat sugar, butter, egg, milk and vanilla until well blended. Add dry ingredients. ix well and refrigerate for one hour. Place 1/2 on well floured dough cloth; knead about 6 times. Roll out to 1/4 in. thick. Lone 13x9 glass dish; cover with figs. Roll remaining dough, cover figs. Cook at 350 degree for 30 min. Let cool and cut squares

I tried the fresh, but I plan to try using fig preserves next time. I think it would work just as well.

Fig Bars
1 c white flour
1 c whole wheat flour
5 tblsp. applesauce
5 tbsp. reduced calorie margarine
1/3 c light brown sugar
1 tsp. vanilla extract
1 egg
1 (8 oz) pkg. dried figs, finely chopped ( I used fig preserves that I had made instead of dried figs)
2 tblsp. demon juice

Sift flours into bowl. Cut in margarine until mix resembles coarse meal. Add applesauce, sugar, vanilla and egg. ix firm dough, adding 1 to 2 tsp. water if necessary. Wrap dough in plastic and refrigerate 30 min. Place figs in a small saucepan with 6 tblsp. water. Bring to a boil, reduce heat to low, cover and simmer until figs have plumped and absorbed the water, about 3 to 5 min. Transfer to a bowl and mash to break up. Stir in lemon juice, cool. Preheat oven to 375 deg. Roll dough to a 20 x 6 in. rectangle. Cut in half lengthways. Spoon half the fig puree over half of each strip, along one of the long sides. Bring opposite long side over the filling and press the edges together. Flatten slightly. Cut each piece into 10 bars and transfer to a baking sheet coated with cooking spray. Prick each bar with a fork. Bake about 12 to 15 min. Transfer to a rack to cool. Makes about 20 bars.

Hi Nancy! This is for Gracie in Rochester, NY. Gracie, I've cooked this bread in anything I had on hand. I've been baking it every other day since it aired on TV. As far as using a cake pan, I used a 10 inch pan but you could use a smaller one. Honestly Gracie, I only used this one particular cake pan because I never made that 10 inch cake that I had thought I was going to make when I bought the pan so why not finally get some use out of it? It worked! It didn't fill the pan so its OK to use a smaller pan. The dough will rise up well no matter what you put it in. Earlier I said that I had even used a stainless steel bowl that had a diameter of 10 inches. I've made chiabatta-style bread by cutting the dough in half and forming 2 long loaves or baguettes which came out very nicely. I baked those on a 15 inch pan and even used a disposable aluminum 13x9 pan without a cover. I really feel that you can make this in anything that you have in your cupboards. Be brave and experiment and let me know what you baked it in, please. I also have to add that I have baked the dough covered and uncovered. Both ways work.

To Susan in WV. Susan, I really should post the recipe for the No-Knead Bread but would rather refer you to the www.Marthastewart.com web site. On that web site is not only the recipe but a great video which will really show you how to make the bread. Its worth watching as you'll learn more than just reading the recipe.

To Carol In Beautiful Florida. Wow! I'm going to try wheat flour too and thank you! If you like the flavor of NY Corn Rye bread, finely dice up a white or yellow onion and add that to the dough after you add the water and about 3 TB of rye seeds and sprinkle the dough with cornmeal before baking. Its good! Let me know what else you come up with Carol. I'm hooked on this recipe!

Jean from RN. It is salt. Salt sets the dye! You were right!
Andee In Los Angeles

For Linda Boyle, Fairborn Ohio who is looking for Hamburger Soup. TNT

Hamburger Soup
1 pound minced beef
1 medium onion, chopped fine
28 oz. can tomatoes
1 cup water
1 can consomme soup
1 can tomato soup, condensed
4 carrots, finely chopped
1 bay leaf
3 stalks celery, finely chopped
parsley
1/2 teaspoon thyme
pepper to taste
5 tablespoons barley

Brown meat and onion, drain well, combine all ingredients in crockpot. Cook for 8 to 9 hours. I have frozen leftovers and was very good.
Peggy from Belleville Ontario Canada.

Hi
This is for Nancyb about Ronco Dehydrators. I had mine for about 15 years. I have made Jerky, dried tomatoes, all kind of dried Herbs, apricots and peaches. I use it quite a lot and really enjoyed the products I dried. This question was in letter 21.
Patw Quail Valley Ca

I am a new e-mail customer and would like to have some diabetic jam and jelly recipes in your newsletter. I have just signed up with Daily Recipe Exchange. Thank you so much I am looking forward to reading your newsletters.
Duane from B.C. Canada

Hi there was a cake that the recipe came up a couple weeks back it had cherry pie filling and cake mix and can of 7up trying to get that recipe someone tell me the date of that newsletter.
Renee

Thank you, Gina in Indiana and Gloria Farris for sharing your recipes for Apple Dumplings. Both sound soooo good and I will be trying them both. I really appreciate your help.
Blessings, Sue in Eastland, TX.

Sourdough Cheddar Bread Pudding
1/2 cup butter
10 slices sourdough bread
6 ounces sharp Cheddar cheese, grated
2 cups milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
2 dashes Worcestershire sauce
3 egg whites

In a large saucepan over medium heat, melt butter; add diced slices of bread, stirring until coated. Add grated Cheddar cheese; stir well.  Set aside.

In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, Worcestershire sauce and cayenne pepper; beat well. Pour over the bread cubes.

In another bowl beat egg whites until stiff, but not dry; fold into bread mixture, toss until mixed. Spoon into a lightly greased 9-inch square baking dish. Cover and chill overnight.

Bake, uncovered, at 325 for 30 minutes, or until the center is set.  Serves 6.

Tona in Bama

Cabbage Stroganoff
1/2 head cabbage, finely shredded
1 medium sweet onion, sliced and separated into rings
1 teaspoon beef bouillon powder
3 tablespoons butter
1/3 cup sour cream
Salt and pepper

Melt butter in nonstick skillet. Add onion and saute 1 to 2 minutes over medium high heat. Add cabbage and saute until tender and edges are lightly browned. Reduce heat to medium, sprinkle bouillon powder over the mix and stir, continuing to fry. Salt and pepper to taste. Remove from heat and add sour cream. Toss until cabbage is coated with sour
cream.

Tona in Bama

PEACH SCHNAPPS PUNCH
3 (3 oz.) peach Jello
13 c. water
4 c. sugar
2 (46 oz.) pineapple juice
1 lg. can frozen lemonade
1 1/2 c. non-alcoholic peach Schnapps
2 qt. or more gingerale

Separately: Dissolve Jello in 9 cups of boiling water. Dissolve sugar in another 4 cups of boiling water. After both mixtures are dissolved, stir together and add pineapple juice, lemonade, and peach Schnapps. Pour into 2 ice cream pails; freeze. When ready to serve, thaw 2-3 hours and add gingerale to your taste.
Tona in Bama

Nancy, for the lady wanting a recipe hot chocolate with vanilla flavor. Seems she could use the powdered french vanilla flavored coffee creamer in her dry chocolate mix.
Margaret, Tulsa

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