Easy recipes using everyday ingredients.

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Hi Nancy.....for Athena in DE ; these are both good made with croaker or could use any thin white fish filets.

Beach (or any place ) Fish
For each 2 servings, 12 to 16 oz. fish filets

For each 3/4 to 1-1/2 lb. fish:
2 T. butter or margarine
1/4 c. lemon juice, fresh is best
1 1/2 tsp. fresh snipped tarragon leaves, OR about 1/2 T. tarragon vinegar, OR both
1/4 c. fresh parsley, chopped

You'll need a cast iron skillet with a lid that will hold all the fish, cut into 3" pieces.
Melt butter and brown fish a little bit on one side; turn, brown on other side, dump in the juice, vinegar, and herbs. Cover and cook till fish flakes when a fork is inserted and wiggled..........
NOT LONG ! cooks quick.
To cook at the beach or anyplace outdoors, measure juice, vinegar, and herbs into a plastic zipper bag and just dump it in when you're ready for it.

Butter Pecan Fish
4 small thin filets
4 T. butter, divided
Salt and pepper
rounded 1/4 c. chopped pecans
2 T. minced fresh or freeze-dried chives
Juice of 1/2 lemon
1/4 c. flour, on a paper plate or use a shaker if you are a bread baker & have one handy

Lightly salt and pepper fish on both sides and get other ingredients ready. Melt 1 T. of the butter in a large skillet; melt rest of butter in a small pan.; keep it warm. Flour filets lightly and sauté' on both sides just till golden brown. When turning fish to the second side, add nuts, chives, and juice to the butter in small pan, swirl to mix, and take it off the heat.

Spoon over the fish to serve. This serves 2, perhaps 3.

This is so easy you won't believe it, and looks great for company if you got a lot of fish. Baked potatoes are good with it, there's plenty of butter.
Maybe Walter will like these also.

Can't wait to take the Shrimp Casserole from Jeannie in Texas to the next potluck; just know everybody will love it.
Marilyn in FL

In the June 23rd, page 1, newsletter there was a recipe for Play dough. I was wondering if this is a non-toxic dough as Ii have a 2 yr. old grandson who'd probably try to eat it. Nancy, thank you, again for all of the time and effort you put into getting this newsletter to us.
Sharron in Stover

I added an article called
Incredible Edibles Art Projects for Kids
that includes several edible play dough recipes. (Jello Play Dough, Peanut Butter Play Dough, Cream Cheese Play Dough, Frosting Play Dough and more.)

Am trying to get caught up after being out of town for a week--so this is 'bits & pieces'--

To the request for a Hawaiian dessert from Rhonda in Texas--I agree that Ellen's "HAUPIA" is a MUST--Always at weddings there! I'm submitting a
similar, but little different, version called:

COCONUT MOCHI (Chichi Dango)
1 box (1 lb) of mochi rice flour (Mochiko)
2-1/4 cups of sugar
1 teaspoon of baking powder
1 (12 oz) can of coconut milk
1-3/4 cups of water
1 teaspoon of vanilla

Mix sugar, flour, and baking powder together. Add all the liquid ingredients--mix until smooth. Pour into a greased 9"x 13" pan, & cover with foil. Bake one hour at 350 degrees F. When cooled, cut in 1/2" to 3/4" squares with a plastic knife. (Can be rolled in cornstarch individually & stored in refrigerator)

AND--That recipe for "Stuffed Rolled Beef Braciolone" jogged my mind re something my (Austrian/German) mother made & is sorely missed (I called it "Pigs in Blanket"). It also used Flank Steak--but 'Butterflied', cut in maybe 4" strips, stuffed, rolled up, tied, AND with Bacon strips around each individual little piggy w/ toothpicks (it was 'company fare'). NOW--Does that sound familiar to anyone? --& if so, do you have the recipe (stuffing, procedure, gravy, baking time, etc.)?? I sure hate to waste expensive flank steak by experimenting.

NANCY~ Your Ditto is one hi-IQ unique cat!! She's so aware in observing, and doing 'people'-type things on her very own! I particularly am amazed by her copying your weighing scale incident. Did she ever, or can she, have kittens to pass on those terrific genes? (I'd sure like to be first in line for one of them.)
~Carol in San Diego

Comment
Ditto is a he and he has been fixed. Ditto is such a mess. He imitates everything. He can turn on the satellite radio at night if I don't unplug it. When he gets bored he turns on the TV by stepping on the power button. Np door knobs ever stop him. He has such long legs he can reach up and turn the door knob. Siggy is smart in many other ways. Siggy can outsmart Ditto most of the time.
Nancy

Here are two more links I found while I was cleaning out my favorites folder!
http://members.aol.com/recipenook/weight.htm
http://b.webring.com/hub?ring=weightwatchers
Lynette in NY

A huge thank you to Barbara in East TN, who sent the link on 7/1/06 for the Chicken Rice Supreme Recipe. I will have to give this a try. (Believe it or not, in all my years of posting on recipe sites ISO this recipe--or just searching with key words--I have never come up with one this close!) The main difference in this recipe and the boxed mix is that it has no cooking sherry. However, I don't know if it would lose much flavor by not adding it. When it's not 100+ heat index in North AL, I'll give it a try and let you know. Thanks to Nancy, Siggy, and Ditto. Hello from Velcro, Doodle, Bebe', Meiko, Todd, and Henri. Sorry, Nancy. I keep forgetting to add my name at the end.
Angela in N. Ala.

I know someone submitted a recipe for making apple pie for a crowd. Would someone let me know the date of the newsletter that had the recipe?
hank you Robert in Ohio

For Paula from Pa in regard to Daley's Country Store. First a belated Happy Birthday and hope you had a good one. Thanks you for the info on the store. I will call and place my order but I sure hate paying the BIG shipping & handling they charge. the last time I ordered $15.00 worth the s&h was more than the order. Maybe there is no PO in your area but I know that a priority box ships for $2 +.
Barb in WNY

This is for Dee in Death Valley. It is similar to a recipe in the July 1 newsletter but uses lemon juice instead of lemonade.

Lemon Pie
3/4 cup bottled lemon juice
1 can sweetened condensed milk
1 8 or 12 oz. tub of cool whip (or use a generic brand)

Mix, and put in 8" or 9" baked pie shell or graham cracker crust. Chill until firm, at least 2 hours. So easy and very good. Jeannine in Ohio

Hi Nancy. I believe someone requested an Olive Garden recipe.

Olive Garden House Dressing by Randy Brown
1 8-oz. bottle of Newman's own olive oil and vinegar
1/2 T dried basil
1/2 T oregano
1 garlic clove, peeled and halved
1 T sugar

Put all in bottle and shake up. Let stand for 24 hours before serving. Have a safe and happy Independence Day. Hudson Valley Kathleen

Hi, my Nancyland family. I just stumbled across the biggest copycat recipe site I've ever seen; it's called "Recipe Goldmine." If it's been mentioned here before, I missed it. Check it out at http://www.recipegoldmine.com/index.html
Doris in Oklahoma City

Comment
I agree that the RecipeGoldmine is really a good site. I talk to Linda, the owner of it almost every week by phone. When I go to Arizona she often meets me at the airport and we eat together. The www.RecipeGoldmine.com owner and her husband are the greatest.
Nancy

Here is alink thqat everybody might like, it has tons of recipes for homemade cleaning solutions.
http://www.recipegoldmine.com/house/house.html
Lynette in Ny

Nina in TN says a big thanks to Kitten in Buffalo. Have relatives nearby in Orchard Park. I am now looking for ideas on how to flavor, glaze, frost, drizzle or ice BUNDT cakes.
Thanks. JNNN

I'm looking for a recipe for canned spiced pickled peaches. They're really good. I've seen them in the grocery stores down here in Ga. and I've bought them but I want to try and can my own. I can't find the recipe in any canning book. Please help the peaches are ripe now down here.
Deb in Ga.

Hi Jane in Los Angeles ( July 1st ) I asked my mom's neighbor which is anglophone and she said the show for Corris Guy was Trick and Treats . That's the only thing she remember. I hope it might help you finding your Buttermilk beef stew recipe
Jocelyne in Québec

Hi Brenda from Alabama here, I tried Lisa's Moist Coconut Pound Cake with Almond Sauce in the May 20 issue and all I can say is WOW! it is fantastic. Took some to work and had to give everyone the recipe.
Thanks Lisa

I have a request, I had a dessert that tasted like and looked like ice cream sandwiches. Does anyone have a recipe like that?

To Wendy in Canada who wanted fresh vanilla beans. I ordered vanilla beans at this address.
http://www.vanilla.com/ My husband wanted them because he kept seeing Emeril use them in his cooking. Well, my hubby wasn't Emeril and we never used the beans. I gave them to friends when my husband passed away from cancer. It still tickles me when I think of us going all over some huge grocery stores in Houston looking for vanilla beans while we were there for his treatment. Hope this helps.
Sandi Hutson in Jasper, Texas

Thanks to all who responded to my inquiry about Gooey Butter Cake. We are back from vacation. While in St. Louis we asked a waitress about Gooey Butter and she directed us to a store where we bought one. She also said I should attempt to bake one at home because as good as the store version is, the home made version is much better. So thanks for the information and the recipes. I'll be baking soon.
Diane in Albuquerque

For Linda from the July 1 newsletter hope this is what you want

Zucchini Cake
Serving 16
2-1/2 cups Unbleached Flour, Sifted
1 teaspoon Baking Soda
1/2 cup Butter or Margarine
1-3/4 cups Sugar
1 teaspoon Vanilla Extract
2 cups Zucchini, Unpeeled, Grated
3/4 cup Walnuts, Chopped (if you want)
1 teaspoon Salt
1/2 cup Vegetable Oil
2 Eggs, Large
1/2 cup Buttermilk

Sift together flour, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve.

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Walter requested some seafood recipes. Here are some of my family's favorites. The Louisiana Salmon Croquettes is a hand me down recipe in my family. The Crabmeat and Shrimp Casserole and the Chef Fried Fish is from the cookbook of Chef Raymo, "Cooking with Love and Memories". Happy safe and healthy 4th of July to everyone.
Betty in MD

Louisiana Salmon Croquettes
1 can red salmon, drained
1 yellow onion, chopped fine
1 bell pepper, chopped fine
2 slices bread, crumbled fine
2 medium white potatoes, boiled and mashed
1 egg
1 teaspoon black pepper
yellow cornmeal

Combine, salmon, onion, bell pepper, bread, potatoes, egg, and black pepper until well blended. Shape into patties. Coat in cornmeal and fry in hot canola oil, turning once. Lay on paper towels to drain. Serve hot.

Crabmeat and Shrimp Casserole (Chef Raymo)
1 cup King crab meat
1 cup shrimp, deveined
1/2 cup celery, sliced thin
1/2 cup green pepper, chopped
1 medium onion, chopped
1/2 cup mayonnaise
buttered cracker crumbs

Combine all ingredients and put in buttered casserole. Sprinkle cracker crumbs on top. Bake at 350° for 30 minutes. Serves 2.

Chef Fried Fish (Chef Raymo)
1 egg
1 Tablespoon honey
1 cup saltine crackers, crushed
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 halibut fillets
oil (for frying)

In shallow bowl, beat egg and honey. In another bowl, mix cracker crumbs, flour, salt and pepper. Dip fish in egg, then crumbs. In large skillet, heat 1/4-inch oil. Fry fish on medium heat for 3 to 4 minutes a side.
Makes 4.

For Gracie ( July 1st) : I use the blueberry ketchup with meats as we use cranberry sauce or chutney , I would say but keep a small bottle for my young nephews and nieces who thinks it is very cool to have Blue ketchup...LOL
You are very welcome Athena .
Jocelyne in Québec

My Polish aunt used to make this cabbage dish  during Lent. It was served with melted butter (in which it was fried?) and there was no tomato sauce. Anyone heard of this?
Dee in PA

About vanilla beans and vodka to make vanilla flavoring. I recently found vanilla PASTE in the home economist special foods store. Any one have any ideas to best use the paste??? In place of a vanilla bean to make flavoring? Love the ideas the members come up with.
Thank you, Nancy, you are a hero to lots of us!! Eleanor/NC

For Rhonda (6/27).

Haupia (traditional Luau dessert)
4 c. coconut milk
1 c. sugar
1/4 t. salt
4 T. cornstarch mixed with 1/2 cold water

Heat coconut milk over low heat until reaches boiling point. Add sugar, salt & cornstarch mixed with & dissolved in a little cold water. Stir constantly until thickens. Pour into oiled mold & chill. Serve w/fresh fruits.
Athena in DE (Thanks to Marilyn in FL for the interesting blueberry recipe)

In the June 26th newsletter, Jan in IL was wanting the recipe for Bieroks (a good use for cabbage!). That was my request for cabbage recipes, and here’s the Bieroks recipe that has been in the family for years. I don’t let the rolls rise and they still have a nice layer of breading, and I usually add more than 2 tablespoons of filling. I hope you enjoy them!

Bieroks
1 package frozen roll dough (24 white Texas rolls)
1 -1/2 pounds lean ground beef
1 cup chopped cabbage
2 T margarine
1/2 C chopped onions
1-1/2 t salt
1/2 t pepper

Thaw frozen dough until dough is soft and workable but has not begun to rise, about 2-2 1/2 hours, or microwave thaw as directed per package. While dough is thawing, prepare meat and vegetable mixture. In large skillet, brown meat and pour off fat. Add the margarine, cabbage, onion and seasonings; cook and stir until tender. Do not overcook. Again pour off fat. Set aside to cool. Mixture must be cool before filling rolls. When filling the rolls, stretch them and place about 2 tablespoons of filling on each roll. Cover this filled roll with another roll. Pinch the edges of the roll together and seal the meat mixture between them. Place rolls on lightly greased cookie sheet to rise. Let rise until about doubled in size, approximately 1 ½ - 2 hours. Bake at 350 degrees for 20-30 minutes, until golden brown. Remove from cookie sheet and brush with margarine. Yields 1 dozen.
Linda in Kansas City

These taste a lot like the Hooters Fried Dill Pickles.
Lisa

Hollywood Cafe Fried Dill Pickles
Posted by Shellbob65 at recipegoldmine.com 6/9/01 4:37:14 pm

Source: The Commercial Appeal - Memphis, Tennessee

Fried Dill Pickles were made famous by the former Hollywood Cafe, which was just south of Memphis in Hollywood, Mississippi. The restaurant was best known for its pickles and frog legs. Here is how they're made:

3 to 4 large pickles, whole
1/2 cup all purpose flour
1/4 cup beer
1 tablespoon cayenne
1 tablespoon paprika
1 tablespoon black pepper
1 teaspoon salt
2 teaspoons garlic salt
3 dashes hot pepper sauce
Vegetable oil for frying

Cut dill pickles into slices of 1/4 inch thickness. Combine flour, beer, cayenne, paprika, pepper, salt, garlic salt and hot pepper sauce in a medium mixing bowl. Dip pickle slices into batter.

Heat oil to 375 degrees F in a large, deep saucepan. Fry pickles until they float to the surface, about 4 minutes.
Source: www.Recipegoldmine.com

For Vi in TX, June 27th newsletter- What timing- I just got this recipe in my inbox from the Spicy Vegetarian yahoo! group! Sounds quick and easy- Sharon in SA

Jalapeño Pie
1 can green chilies, chopped
3 to 5 seedless jalapeños, chopped
1/2 lb. Monterey Jack cheese, grated
1/2 lb. cheddar cheese, grated
6 eggs, beaten or substitute

Butter a 9-inch baking pan. Spread chilies and peppers in bottom of dish. Spread cheeses over pepper. Add dash of garlic powder to beaten eggs and pour over cheeses. Bake at 350 degrees for 30 minutes. Cut into small squares.

Dear Nancy:
I would like to request prayers on my behalf since I have been diagnosed with leukemia and will be undergoing chemo starting July 3rd. I sincerely thank you and your dear readers in advance..
A. Hayes/Reno

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