Aunt Nancy;
Tuesday on my blog I’m going to have a freebie that will be an Easter gift box made
in a Chinese Take Out style. It will be a fun little gift for the readers
and for any kids that they want to do little treat for or to give away
cookies etc.
I designed it in such a way that the Easter portion is separate from the
box so it can be used all year around. I hope your readers will enjoy it!
Love, aj
Audrey Jeanne
Roberts
Nancy this is a big thank you, for Duffy; Barbara in Al; Susie, Indy;
Rachael, Arkanas; Marge in Ohio for sending in all the wonderful Triple
Chocolate Cake recipes. Everyone sounds just wonderful, and I will try
them all!
Gloria, Indiana
Here's a recipe for Easter, A little different enjoy!
Cider Sweet Potatoes
6 or 7 sweet potatoes
1 cup applesauce
2 tablespoons BUTTER (nothing else)
2/3 cup maple syrup 1/2 tsp cinnamon
boiling water
salt
Boil potatoes over medium heat til tender 25-30 minutes( you could
microwave if you prefer)
When potatoes are cooled, peel and cut into one inch slices. Arrange in a
greased 9x13 baking dish or pan. In a sauce pan combine cider, maple
syrup, butter and cinnamon. Boil over high heat til syrupy and reduced by
2/3, about 15 minutes. Pour mixture over potatoes. Bake at 350* for 15
minutes. Uncover and baste frequently until juices bubble, about 10
minutes longer. Salt to taste.
here's another recipe tnt
Cottage Cheese Dip
(surprisingly wonderful)
1- 16oz cottage cheese
2 envelopes creamy Italian dressing good seasons brand
3/4 cup buttermilk
3/4 cup mayonnaise
mix all really good.
Dip fresh veggies. Delicious
Judy Montana
The newsletter will not be sent out on a regular basis from
March 30, 2007 to April 11, 2007. I need to take time to visit with
out of town company. I will send it out as much as time allows.
Nancy
This is for Becky in Tx. I too have recently moved to Tx. just 3 yrs.
ago. I actually married Marilyn from Ohio's nephew! I was in Marietta Ohio
all my life, we live near Dallas, where is it you live now since moving
from Lancaster, Pa?
Nancy, You ROCK!!! Thanks for all your HARD work, just LOVE this "Family"!
Dee in Tx.
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Hi Nancy,
I hope this is the correct address to send this to--I had to transfer my
letter to my yahoo account since my outlook is messed up!
Several weeks ago a wonderful cook on this list sent in a low carb
cheesecake recipe that I have been using ever since. I received another
version I would like to share with the group.
Low Carb Cheesecake
1/2 pkg. Sugar Free Jello
3/4 cup whipping cream
8 oz. cream cheese
3/4 tsp. vanilla extract
Whip the cream, vanilla and Jello until thick.
Add the cream cheese and beat until desired consistency.
Refrigerate at least one hour before serving.
I like to double this recipe using either lemon or lime jello and adding
the juice of one lemon or lime if I have them!
Home all enjoy this just in time for Easter... a much requested recipe at
my house!
Jae, 56, Luther, OK
Hi Nancy & all, I would like to thank IMM in friendly Iowa for
answering my question about baking several things at one time. She
explained very well how to do that. Also, I talked with my sister, a
sometimes contributor to this newsletter, and she told me how to cook two
blasted chickens at once. She is a real cook and I hope she will share the
salad recipe she makes using the chicken. It sounded awesome. I must admit
I envy creative cooks who come up with ideas on their own. We have a lot
of them right here and that's why I depend on this newsletter for help and
ideas.
I'd also like to thank those in Texas who have kept me informed about the
bluebonnets. Lindah I'm sure we will try the Texas Barbeque. It's a little
different, but very good. We are getting our Roadtrek ready to roll. Texas
has so much to offer. I'd like to see the town of Corsicana where Barbara
lives too. It sounds neat, and I always enjoy her recipes and comments.
There was someone else who wrote about the bluebonnets and I can't
remember the name, but I appreciate all who responded. I have a recipe to
send in when I'm not so rushed. Right now I have to go shop for a
grandson's birthday. :)
Doris, S. Indiana
I am so far behind on trying to catch up reading the letters and if I
forgot to thank Carolyn in Los Banas for the eucalyptus tree
information I am sorry. Thank you Carolyn I will start watching for trees
to come up.
Bobbie in NC
I would like to know if anyone can tell me how to use the dough
hooks on my inexpensive mixer to make bread dough with. How long do
you mix the dough with them and do I need to kneed the dough after I use
the dough hooks? What other kinds of things can I use these hooks for? Any
help would be appreciated.
Also in case I forgot I'd like to thank Margaret of Tulsa and PatW for
their reviews on the Ronco dehydrator. I looked at the Wal-Mart I shop and
didn't see one so I will check out another one. Thank you both for your
imput.
Nancyb
Angie in Ohio about her white wine
A while back I thought I stuck my nose in to a message that talked about
white wine and cooking but maybe I am just dreaming it...well, according
to Julia Child, circa '60 or thereabouts, the best white wine to cook with
is Vermouth...plain Vermouth like you put in martinis. As a matter of fact
there is a Martini & Rossi brand vermouth. White wine goes the same as
white vermouth.
Luanne in MI
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Here is a suggestion for the woman who bought a bottle of white wine
and then did not like the taste ---- use it as a marinade for steak! Mix
the wine with a little bit of garlic (minced or powder) some
Worcestershire sauce, a little mustard and Italian seasoning. Marinade for
at least a half hour before grilling.
Grammi from Tifton, GA
Re: 3-21-07 request from Marge in Oh. for shredded chicken with
no soup. Take one can shredded chicken ( 50 oz.) one can chicken broth
same size . Check chicken for bones. Bring to a boil and season. Then add
3/4 box crushed soda crackers. (yes 3/4 box. I know it seems like a lot)
Stir in quickly and remove from heat. Eat right away or put in slow cooker
until ready to serve.
Good luck. Carolyn in Edon
Kathy, in Monday’s newsletter, asked if one can freeze orange and
lemon zest. Sure can. When I find a bargain on lemons, oranges or
limes, I juice them and freeze several tablespoons in little plastic snack
bags marked on the outside with the amount and flavor. I put the zest in
those little Tupperware 2 ounce midgets that I’ve had for 100 years and
never used. The juice can also be frozen in them if you have enough. Then,
I freeze the rinds in a plastic bag and take out a couple as needed to put
in the garbage disposal to freshen it. No waste and its very handy. I keep
all these in one of those little bins inside the freezer door so they are
never “lost” in with bigger things.
Darlene in WV
Hi Nancy and family. I see recipes for the toffee bars are still coming
in. Thanks again to everyone for your help. What a great newsletter group
this is. I talk about my "recipe group family" all the time.
I too am concerned about Wal-Mart phasing out the fabric section. We are a
rural area, but will be breaking ground for a super Wal-Mart in July. One
of our friends that actually work in the fabric dept. at our current small
Wal-Mart, confirmed that the fabric section will be phased out. This will
be a problem for us because the only other fabric options are all 40 to 70
miles away in Evansville IN, Paducah KY, or Carbondale IL. We could cross
the river into Amish country in KY, but they have a very small store with
a very small selection. Hobby Lobby, Hancocks, and Jo Anns Fabrics can be
very pricey depending on what you are looking for. My quilt club is
concerned. Sorry to get off the subject of cooking. Everyone have a really
wonderful day!
Dee in SIL
For Gayle in LA. When I had a hanging basket over my front door,
I attached a cow bell under it, which seemed to keep the birds away. I
would have blue jays nest in it, and they would attack anyone coming to
the door.
Dairiel from St. Paul, Minnesota.
For BM, the Blackberry wine cake reminded me of my childhood
days. Being a very strict conservative Baptist, my family did not serve
alcohol beverages. At Christmas time, my Dad would buy a 5 gal jug of
blackberry wine and hide it (so he thought) in the quilt box in the
bathroom. I can remember slipping into the bathroom and having a sip or
two. The jug was on a tilt stand, so you could easily have a drink. It was
so funny seeing people going to the bathroom frequently!!!! I still
remember that blackberry wine, it was so good. To this day, (I will be 80
in July) I love Blackberry wine.
Betty T. Ga.
This recipe request is something I've been thinking about for a while.
I would like a recipe for the Peanut Butter Bars or Peanut Butter
Chews.
I've tried several different ones from the internet but I haven't yet
found one like what my high school made.
I can't remember whether there was a crust or not but it seems like there
wasn't, and the top of it had a creamy Peanut Butter layer of sorts, not
chocolate. It practically melted in your mouth and I guess that's why my
school quit selling them before I graduated in 1987 at Redlands Senior
High in Redlands, California. There were days they were sold out before I
even got to the snack bar, and that was all I really wanted to go with the
lunch I already had. That upset me.
Thank you Evelyn in Mi for bringing it up. Great memories.
I haven't written in a while, but then I moved in November to St. George,
Utah, to a temporary place until we can find one of our own and my husband
gave up a job of 15 years and good benefits to find better schools for our
boys.
Janeal W, Colton, CA and now St. George, UT
Hi Nancy,Sue/Fl in 3/26 issue ask for a Chop Suey recipe. I found this
one on www.cooks.com. Hope it is the
one she wants they have several on that site.
Brenda/Alabama
EASY CHOP SUEY
3 lb. beef
3 lb. pork
2 onions, chopped
1 c. chopped celery
3 cans chop suey
Vegetables
1 1/2 c. brown gravy
Molasses
1/2 c. soy sauce
1/2 c. cornstarch
Cooked rice
Cut beef and pork into bite-sized pieces. Combine beef, pork, onion and
celery; place small amount of fat in saucepan. Add meats mixture; cook,
stirring until lightly browned. Add chop suey vegetables and 3 vegetable
cans water; simmer for about 2 hours. Stir in molasses and soy sauce.
Blend cornstarch with 1 cup cold water; stir into meats mixture in
saucepan. Cook, stirring, until thickened. Serve over rice.
Source: www.cooks.com
In answer to Cathy who inquired about freezing the zest from oranges
& lemons the answer is yes. I live in Florida and have 2 orange trees,
I zest every orange I use, I then lay the zest out on a paper towel to dry
it a little & then put is zip lock bags. A micro planer is the easiest way
to zest.
Judy
Hello Nancy, Kitties and Nancylanders! Hope everyone is well - this
spring weather just makes me feel young again! Kathy, you absolutely can
freeze lemon and orange zest. In fact, when a big bag of lemons is on
sale, I'll buy it, zest them, juice them, and freeze it all for later. The
juice is put into the old-fashioned plastic ice cube trays (cheap at the
dollar store) and yields about a tablespoon per cube. I wrap each cube in
plastic wrap, just so they don't all stick together in a big frozen clump.
The zest can just go in a plastic container - it doesn't stick together
when frozen, so you'll be able to remove as much as you want very easily.
It's funny you asked about orange zest, because I was just thinking
yesterday that I need to zest those oranges and freeze it when I'm
preparing my fruit salads. Also, when you're cutting up lemons or oranges,
throw a few sections of the peel in your garbage disposal - it will really
freshen it up.
Sue (Cooky) in Indiana
Pat in Atlanta: And, try sprinkling some chopped nuts on top before you
top it with the other slice of bread. I got tired of paying through the
nose for the Kraft cheese spreads in a glass so last week I bought 1 8-oz
pk of cream cheese, and jar of olives. I drained and chopped the olives
and mixed them with the cream cheese. Now, I have a nice bowl of spread
for my nightly snack of Wheat Thins and spread.
Jeanlock in McLean VA.
Comment
Pat in Atlanta's link to Easter
traditions and recipes was accidentally left off the left side bar
with the other Easter recipes. It has been added back to the members that
have contributed to this section.
Nancy
For Sue in FL:
This recipe is from my sister Suzanne. I think it's absolutely delicious!
Chop Suey
1 lb lean pork, diced (could use pork chops)
2 tbsp shortening
2 tbsp soy sauce
1/2 tsp salt
1 cup beef boullion
1 cup chopped onion
1 can (16 oz) chop suey vegetables, drained
1 tbsp cornstarch
1/4 tsp ground ginger
1 tbsp molasses
1/4 cup water
Brown pork in shortening. Add soy sauce, salt and boullion. Cover and cook
until meat is tender. Add onion and chop suey vegetables, cook 10 minutes.
Blend cornstarch, molasses and water. Add to pan and stir until thickened.
Serves four.
grannym IL
I enjoyed seeing Barbara’s response on the
March 22-23 newsletter about making the
Triple Chocolate Mess Cake made in the crock-pot. I found that recipe on
the internet about 5 years ago and every time I make it I get requests for
the recipe. I and my colleagues have experimented over the years with the
recipe. If you are really a chocoholic, try using a fudge cake mix and
fudge pudding mix. We have also used raspberry flavored chips for a
different flavor. If you are not really into chocolate try a spice cake
mix with cinnamon chips, apple pie filling is great as a topping. With all
the different cake mixes out there, your imagination can be your guide.
What I did notice is that the recipe was missing the eggs that are usually
in the recipe. I don’t know if it was just missed or if your recipe
didn’t; cal for the eggs
Crock Pot Triple Chocolate Mess
1 package chocolate cake mix ( the richer the better)
1 pint sour cream
1 small package instant chocolate pudding
1 12 oz bag chocolate chips
3/4 cup oil
4 eggs
1 cup water
Spray crock-pot with non-stick spray. Mix all ingredients. Pour into
crock-pot. Cook on low for 6-8 hours. ( I have started it on high for the
first hour to get it started and lowered it and can have it done in 5
hours. Top with anything from ice cream, marshmallow sauce, caramel sauce
and cherry pie filling.
If you have leftovers, this reheats well with a low microwave setting. It
is best eaten warm.
Mary from Iowa
For Suzie in NW Michigan in the March 26th letter, here's an old family
recipe for Cannoli Shells. However, I prefer to make my shells in a
Pizzelle Iron which is easier and not fried.
Cannoli Shells
Sift together:
3 cups all purpose flour
1 heaping tablespoon sugar
one fourth teaspoon salt
Cut in:
4 tablespoons Crisco
Stir in:
2 eggs, well beaten
one half cup wine
ice water to mix
After mixing together, knead dough until firm. Shape into a ball, cover
with cloth and let stand for about one hour. Cut dough into 4 pieces. Roll
out each piece into a long strip about four inches wide and one eighth
inch thick. Cut into 4 inch squares, place cannoli tube diagonally on
dough, wrap dough around tube by overlapping the two opposite points, then
dab a little beaten egg white on it to make it stick. Dab a little flour
on it too. Fry a few at a time in lard at 375 degrees until golden brown
on all sides. Drain on brown paper, then gently slide off the tubes when
they are cool enough to handle. Cooled shells store well in airtight
container until you are ready to stuff them. It is best to stuff them just
before serving.
Note: This recipe makes about 3 to 4 dozen shells.
Frances in Wesley Chapel
To Sue in Fla.
I live in a rural area in W. TN. Wal-Mart is removing the fabric
here as well as several other towns that are in this area. The nearest
place for us to go to get fabric is Jackson, which is 45 miles away. It
really upsets me that Wal-Mart comes in and drives off all the competition
and then decides to eliminate a department that carries goods that we no
longer have here ... All because of the dollar. It seems that Wal-Mart is
driving our economy here. AND, while I am ranting and raving, what
happened to 'made in America!'.
Betty Ann in W. TN
Atlanta Pat, I am glad you had a happy memory about you and your Mom
enjoying olive sandwiches. Strolling down memory lane is such a beautiful
thing!
Sherrill in San Antonio
My husband and I love when it is " Big Salad Night "
at our house. I have my own idea of how to make
this, and thought I'd share it with my Nancy Family.
2 cups of steak or chicken, cubed.
3 TBSP. soy sauce
Put soy sauce in frying pan, add the chicken or the steak,
and simmer until soy sauce is cooked onto the meat. By
this time, the meat is cooked also. Take it off the heat, cover and let
set.
Boil two eggs for about 10 minutes. Cool and peel and dice.
Set aside. I take two nice sized potatoes, dice them up into bite sized
chunks, and put them into a casserole dish, slightly sprayed with Pam. I
then take 1/2 of a sweet onion, dice and put on the potatoes. I sprinkle
some parsley, salt, pepper, garlic powder over this, and dab with a few
dabs of butter. I then put in about 4 TBSP. of water. I toss this up,
cover and put in the microwave on half power ( 50 ) for about 10 minutes
or until potatoes are tender. Let set.
All the above ingredients are for two servings. Now, I get two large
dinner plates.
Now, for "each" Big Salad, I take about 2 cups of lettuce of choice, and
add diced carrots, diced tomato, diced green pepper, diced celery, chick
peas. I then start to make our " masterpiece ".... I put half of the egg,
on each salad, half of the potato on each salad, half of the meat on each
salad, sprinkle with shredded sharp cheese. The heat from the potatoes and
meat will soften the cheese.
This looks like a mountain on a plate, but it very satisfying for a
complete meal. I garnish with 2 pepperonci for each plate, and add our
favorite dressing of choice. We also like to take and sprinkle a few of
the thin Chinese Rice Noodles from a can onto our salad.
CindyO
Salty Peanut Bars
1 pkg. yellow cake mix
1/3 cup softened butter
1 egg
3 cups miniature marshmallows
Cookie Base
Heat oven to 350 degrees. In large bowl, combine
cake mix, butter, and egg. Beat at low speed until crumbly. Press into
bottom of ungreased 9x13 " cake pan. Bake for about 15 minutes, or until
golden brown.
Remove from oven and immediately sprinkle with
the miniature marshmallows. Return to oven and bake
for 1 or 2 minutes, or until marshmallows just begin to
puff. Remove from oven, let cool while you prepare
the topping.
TOPPING:
2/3 cup corn syrup
1/4 cup butter
2 tsp. vanilla
1 ( 10 oz.) pkg. peanut butter chips
2 cups of rice krispies
2 cups salted peanuts
In large saucepan, combine all topping ingredients except cereal and
peanuts. Heat just until chips are melted and mixture is smooth, stirring
constantly. Remove from heat: stir in cereal and peanuts. Immediately
spoon warm topping over the marshmallows; spread to cover. Put in the
refrigerator for about an hour or until firm. Cut into bars and store in a
covered container.
48 bars.
CindyO
Stuffed Mushrooms
( low carb )
1 container of brie cheese spread
mushroom caps
2 strips cooked, chopped, crispy bacon
2 tablespoons of bread crumbs
1 tsp. chopped parsley
Put brie cheese spread into small bowl. Add bacon, bread crumbs and
parsley. Mix Remove stems from mushrooms and wipe caps. Spoon cheese
mixture into caps. Bake in pre-heated oven. 350 degrees, for about 10
minutes. Let stand for five minutes and serve.
CindyO
KIELBASA AND RICE
1 lb. kielbasa
1 bell pepper, chopped
1 med. onion, chopped
4 c. cooked rice
1 can Mexican style tomatoes
1 (8 oz.) can tomato sauce
5 to 6 dashes Tabasco sauce
Parmesan cheese
Brown sliced and quartered kielbasa in Dutch oven. Remove and sauté pepper
and onion in drippings. Add kielbasa, rice, tomatoes, tomato sauce and
Tabasco to pepper and onions. Mix and put in 9-1/2x1-1/2 inch pan sprayed
with Pam. Top with Parmesan cheese. Bake 350 degrees
for 25 to 30 minutes.
Tona in Bama
To Susie in TN 3/27 I use Sunmaid Raisins in the red box
(rectangular, not round container). It measures approx. 2 cups.
Cindy Y. Kansas City, MO
