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

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Hey Nancy, AK in Redding, CA wants to know what to cook on those hot hot days of summer. My advise is if you do not have a crock pot, Get one. A gals best friend in the hot days of summer. Can cook almost anything in them. Lot's of people have more than one, different sizes to cook more than one item at a time. I do and it is wonderful to cook this way all year round! Especially when you do not want to light that hot oven.
Good luck!
Billie in Fl

To AK, suggest you invest in a crockpot, comes in very handy in warm weather. You can find many recipes for it on the Internet.
Dairiel in St. Paul, Minnesota

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To Mary Jo in Md.
This recipe came from a man who used to be a tug boat captain. It was passed on to me from a friend of his.

Crab Cake Fluff
1 cup self rising flour
1 tablespoon shortening
1 tablespoon sugar
1 egg

Make crab cakes( I use the receipt from the Old Bay Seasoning mix. Put the crab cakes into the freezer for about an hour (uncovered). Take the crab cakes from the freezer, dip in batter. Drop in hot grease and deep fry until brown.
Hope this is what you are looking for.

Ginny from Md.

Hi Nancy,
This is one of my favorite recipes.

Wedding Pudding
l cup sugar
3 cups flour
1/2 cup buttter.

Cream all together and take out l cup of crumbs. Add to the remainder 3 teas. Baking powder., l cup milk, and mix well. Put in lg. square dish and top with saved crumbs. Bake 350 for 30 to 35 minutes.

Lemon Sauce
l cup water
1/2 cup sugar
2 table. butter
2 table. corn starch.
l teas. lemon extract

Mix sugar and cornstarch. Add water and boil and stir 5 minute till thick and clear. Remove from heat and add butter and flavoring.

Enjoy, genie

July 26th Newsletter
Pesky Mosquitoes - There is an e-mail circulating about using Lemon Fresh Joy Dish Detergent to help get rid of mosquitoes. According to Snopes.com this is false. You can check it out for yourself if you go to their web site and type in the name of the detergent.
Donna from Colorado

Comment
I usually check out all the tips that are passed on to me through Snopes. I have been under the weather with a yeast infection in my throat. I had a knee infection just before I moved to Amarillo and had to take IVs at the Wound Care Center. The antibiotics caused the yeast infection. I have been unable to talk for days. My friends remarked that I was speechless.I have not spent a lot of time on the newsletters while I have been ill.

The snopes information is very interesting
http://www.snopes.com/oldwives/dishsoap.asp

Nancy: Thank you so much for having this great recipe site. I have started a cookbook collection just using recipes from your site. I have a question unrelated to cooking, and I am hoping someone can help me out. I have several houseplants that are getting them pesky knats. I would like to try a nontoxic remedy before an insecticide. I heard that sprinkling cinnamon on the top of the dirt is supposed to help. I still see knats flying around. I also set white vinegar in small containers near the plants and have seen some dead ones in the vinegar. I would appreciate all replies.
Helen, Omaha, NE

Nancy, I don't know who was asking about Egg Drop Soup but the way my mother made it was beat a egg in a bowl, bring chicken soup to a rolling boil and slowly pour the beaten egg into the boiling soup, stirring the whole time. Sorry I can't remember what all was in the chicken soup but it was one of my favorite soups.
Alis from Washington

This is for Jen to try.

Red Velvet Bon Bons
1 box of Red Velvet cake mix, prepared as directed
1 (16 oz.) container cream cheese frosting
1 pound almond bark( white or chocolate)

Bake cake per package directions in a greased 9X13 inch pan. When cool, crumble into a large bowl and mix in the icing, (may be better with fingers) Form into ping-pong size balls and place on cookie sheet. Refrigerate till firm. Melt almond bark over hot water and stir till smooth. Dip firm balls in the melted bark and place on waxed paper to dry. Note: this works with other cake mixes, but so pretty and tasty with red velvet. Orange cake mix using white almond bark is nice too.
Joyce

Good morning Nancy!
This is in response to Jan in IL asking about bierocks in the Mon. June 26th newsletter. Also included is my recipe for Cabbage Rolls, requested by Linda in Kansas City. The recipe was given to me by a very good friend here. Sorry this is so long Nancy, but wanted to get these sent.
Take care! Chris in NM


We have had them with the cabbage, not the sauerkraut, but it would be good with either. You could add a tad bit of shredded cheese to the filling.

Kraut Brioche (Krautburgers or Bierocks or Runzas)
Bread dough:
1 pkg. dry yeast
1/4 cup water
2 cups milk, scalded
2 T. sugar
2 t. salt
1 T. shortening
6-1/2 or 7 cups sifted flour
Filling:
1 large head cabbage, chopped
1 cup onions, chopped
1 1/2 lbs. ground beef
1/2 t. pepper
1 t. salt

Brown ground beef in a large fry pan, add rest of filling ingredients and cook over low heat until cabbage is fairly limp. Remove from heat, set aside to cool.

Soften yeast in small amount of water. In the meantime, combine milk, sugar, salt, and shortening. Add yeast, add flour as needed to make moderately stiff dough. Turn out on lightly floured surface; knead until smooth and satiny, about 6 minutes.

Let rise in a warm draft free place until double in bulk, about 45 minutes. Divide dough in small pieces and roll out to about the size of a saucer. Put about 3 tablespoons of meat/cabbage mixture in the center and bring sides up pinching to seal completely. Turn seam side down on greased baking sheet
about 3 inches apart. Let rise about 10 minutes and bake 20-25 minutes at 375 degrees.

Bierock Casserole
2 lb. ground beef
1 c. chopped onion
1 - 29 oz. - can tomato sauce
3 1/2 lb. chopped cabbage
1 c. uncooked white rice
1 tsp. salt
2 - 14 oz. - cans beef broth

Preheat oven to 350 º F. Brown beef in oil in large skillet over med. high until well browned. Drain off fat. In a large mixing bowl, combine all ingredients, except broth, and mix well. Pour mixture in a deep 9 x 13 baking dish. Pour broth over meat mixture and bake in oven, covered, for 1 hr. Stir, replace cover and bake another 30 minutes.

Cabbage Rolls - TNT
Mix together and set aside:
2 lb. ground beef OR 1 1/2 lb. ground beef & 1/2 lb. bulk sausage
1 grated onion
1 grated carrot
1/4 c. cooked rice
1/2 tsp. seasoned pepper
1/2 tsp. garlic powder

Meanwhile remove core from cabbage. Bring water to boil, add a little salt and 1 tsp. sugar to water. Place cabbage in water, cover and boil 4 min. Gently peel leaves off head of cabbage to fill with 1 lg. spoon meat mixture. Wrap carefully and lay in bottom of deep baking dish/pan that has been sprayed with Pam. Continue to fill leaves until meat mixture is gone.

Sauce:
1 can stewed tomatoes (I used crushed tomatoes)
2 small cans tomato paste
1 can beef broth
1 can chicken broth
1 tsp. garlic powder
1 tsp. seasoned pepper
2 tsp. sugar
1/4 c. red wine

Mix sauce ingredients together, heat on stove. Pour over cabbage rolls. Cover pan and bake @ 325º F for 1-1/2 hours. Makes about 30 - 40 cabbage
rolls.

Hi Nancy,
Absolutely love your newsletter and really appreciate all the work that you put into this. It really is one of the highlights of my day since I seem to be a recipe addict.

I was wondering if somebody could help me. I love to work with phyllo pastry and was wondering if appetizers etc. could be prepared ahead and frozen. If so do they need to be unfrozen before baking or not.

Jackie Montreal, Quebec

Hello Nancy,
Someone sent in a link to a web site for boiling bags, please someone tell me what date the newsletter was.
Thanks so much I am Leslie from New Boston, Texas

Nancy, this is for Jane in the June 26th newsletter.

Creamsicle Cake
1 box orange cake mix
2 packages orange jello
1 package vanilla instant pudding
1 cup milk
1 tsp. vanilla extract
1 (8 oz.) container non-dairy whipped topping

Bake cake as directed in a 9X13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Let cool. Note: If you cannot find an orange cake mix, use a package of lemon cake mix and add 1 small envelope of orange drink mix (Kool Aid) to the batter.

In bowl, mix 1 box jello, 1 cup hot water, and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.

Mix remaining box of jello, pudding, milk, and vanilla together. Beat well. Fold dessert topping into this mixture and spread on top of cake. Keep refrigerated.
Hope you enjoy! Linda in Al.

Zelda in Texas was wondering about the pastry part of the Cream Puff Cake being acceptable for Diabetics. I have been diabetic for many years and have made these cakes. It is not just the pastry, a diabetic must consider the amount of fat sugar, etc. in a serving. But one can eat some occasionally, most diabetics know how to figure the exchanges to make it acceptable. For instance they might substitute the pastry for the bread and fat exchanges, etc. according to what they are allowed on their diet.
IMM

Hi.
this is in answer to Sue in the 6-26-newletter, and her question about the pie plate for the Blender Cheesecake. The 10 inch pie plate MUST be a DEEP DISH one. I made it in my 10 inch
deep dish one and it fit just fine. Hope this helps.
Barb in San Diego

Hi Nancy, I really love your newsletter.
When I saw your new page of deviled eggs I thought I would tell you what we do. Every Easter for as long as I can remember we have colored our deviled eggs. i am 56 so it has been a long time. lol. Now for the 4 th of July we boil eggs, Remove the shells, cut in half, mix food coloring with water, remove the yolk from the egg and dip in the coloring, we use red and blue and leave some white, it makes a great presentation.
Marilyn in IL

Well, you can at least rest in the knowledge that you are doing a good service to folks; a ministry, really! Alot of the folks who write in sound like your newsletter is one of the only bright spot in their days! And you can never say that people don't care about YOU!!! Oh my!!
:) Nancy in Houston

Comment
Thanks for the kind comments. I love doing the newsletter. It is the highlight of my day. Glad others can enjoy it as much as I do. When I started it in 1996 my goal each day was to send out a couple of recipes to my friends. The combined membership in three groups (Daily Recipe Exchange, Alicia's Kitchen and Whats Cookin) of my friends has grown to over 30,000. It makes each day worthwhile.
Nancy

Thanks to Robbie from Bowling Green, In for the alcohol substitutes, I will definitely check out the links.
Nancy thanks for the wonderful job you do for all of us. I wonder how many lives you touch with this newletter?
Kay in Indy

My daughter emailed me this recipe the other day and said it was sooooo good. Haven't had the chance to try it yet, but I'm going to! Not even sure what it's called, but I'll bet it really doesn't matter.

Butter Pecan Cake
1 butter pecan cake mix
1 can Eagle brand sweetened condensed milk
1 tub of Creamy Cool Whip

Bake cake according to directions. Let cool, then poke holes in it with a fork. Pour milk over the top and refrigerate until milk is totally soaked into cake. (several hours or overnight) Spread Cool Whip over top and pig out! Since butter pecan is my favorite cake mix flavor, I KNOW I'm gonna like this one!
Kathy Clark in SW Kansas

I am looking for a recipe for that really thick almost stiff white icing usually found on commercially made items like cinnamon buns or iced breads. It's almost a cross between a glaze and a fondant or ganache. Would anyone know how to make this? Maybe Dennis from The Prepared Pantry might know if no one else does? It seems to be some carefully guarded bakery secret. I don't even know what to call it to search for it online but have done some an no luck- but I believe if anyone can help me- someone here can!
Sharon in SA

Lois was asking where the Vermont Country Store
is. You can locate it online at www.vermontcountrystore.com. The dust mop I bought is wool at around $25.00. It's an excellent product. Good luck with your floors.
Barb in OKC

For Susan in Des Moines, from Irma, 80 miles from there! I am "home bound" so there is no way we can cook for each other, but it is a fun idea! Also thanks to all who answered my request for 1 person recipes. I have always cooked and shared, or frozen for later, those ideas were not new. Some of the net addresses were for selling cook books, but I have found a few. I am still in the market for TNT recipes for 1 or 2 servings, only.
Irma

ecently at a social event I ate a brownie that was sort of like toffee but not real crunchy and it had coconut in it. It was to die for and very rich.

Does anyone know what I am talking about and could you post your recipe? It was butterscotchy but had not butterscotch drops in it. I love coconut and really really want this recipe.
Bette~Indiana

I'm sorry that I didn't keep track of the date or who wanted the recipe for the tres leches cake-3 milk cake. While living in Arizona, the moms would often make this for the teachers. I taught in a predominantly Mexican school. I have only made one change and that is to use a cake mix that I have found to be very good.

Tres Leches Cake
1 box Duncan Hines butter cake mix-made ACCORDING to package directions in a 9x13 pan
1 can condensed milk
1 can evaporated milk
1 cup heavy cream
1 small container (8 oz) Cool Whip or homemade whipped cream

Leave cake in pan after it is baked.
While the cake is baking, mix 1 can of sweetend condensed milk, 1 can evaporated milk, 1 cup of heavy cream. (This is NOT a low fat cake!)
I have found that putting this mixture into a plastic ketchup/mustard dispenser like used for picnics works best. Now, poke the pointed tip into the cake about every inch and squeeze milk mixture into the holes. "Ice" with whipped cream and garnish with fresh fruit such as kiwi and strawberries.

Maggie B in South Jersey

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