Online s - IndexThe purpose of this recipe newsletter
is to post requests and replies from our members and to post all their great
tried and tested (TNT) recipes.
Thought for the Day
This day will be better if you:
forget an old grudge, examine your demands on others, vow to replace them,
and fight for a principle.
Singing
Birthday Cards
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CLICK HERE
to respond to messages. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
Nancy:
Gloria, Indiana wanted to know about the grilled sweet potatoes I made. I
usually make them one of two ways. The ones I like the best are washed,
wrapped up in foil and grilled over medium heat for about 40 minutes. This
allows the sugar from the potatoes to sweeten naturally and give a bit of a
smoky flavor. When I know that they are done, I will remove them from the
foil and just slice open and eat.
Another way I have cooked them is to
slice them about 1/4" thick. Take a bit of oil and rub on the potatoes. Put
over grate and turn about every 3-4 minutes. You must watch them when it's
done this way. The sugar can sometimes cause a smoke up. I hope you will try
them, either way, you just can't bet a grilled potato.
Helen, Saunemin, IL
Lemonade Layer Cake
Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
Cooking spray
Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar
Preheat oven to 350°. To prepare cake, place first 5 ingredients in a large
bowl; beat with a mixer at medium speed until well blended (about 5
minutes). Add eggs and egg whites, 1 at a time, beating well after each
addition. Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, salt, and baking soda; stir well with a whisk.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and
ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray;
sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20
minutes or until wooden pick inserted in center comes out clean. Cool in
pans 10 minutes on a wire rack; remove from pans. Cool completely on wire
rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients
(2 tablespoons butter through cream cheese) in a large bowl; beat with a
mixer at high speed until fluffy. Add powdered sugar, and beat at low speed
just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with
remaining cake layer. Spread remaining frosting over top and sides of cake.
Store cake loosely covered in the refrigerator.
Yield: 16 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 322(28% from fat); FAT 9.9g (sat 5.9g,mono 2.9g,poly 0.5g); PROTEIN
5g; CHOLESTEROL 53mg; CALCIUM 60mg; SODIUM 293mg; FIBER 0.5g; IRON 1mg;
CARBOHYDRATE 54.1g
Cooking Light, APRIL 2002
submitted by cat in ok
Nancy, I made the Chocolate Peanut
Butter Drops contributed by Dennis Weaver. However, after spooning out over
half of the mixture, I decided to add a handful of miniature marshmallows. I
will make again. Thanks for the recipe.
Nancy, it is good to know that you are doing better. Your name is a familiar
name around our household (along with Siggy and Ditto). Thanks for your
dedication.
Peggy NELA
Peanut Butter Cake & Frosting
For in Dee in Texas:
This is an excellent cake & people have been known to guard the recipe!
Hope you like it.
Julie in Va.
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
2/3 cup water
1 cup peanut butter
1/2 cup butter, softened
4 cups confectioners' sugar
1/3 cup heavy cream (can use milk, if necessary, just not as creamy)
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch
round cake pans.
Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until
light and fluffy. Add eggs one at time, mixing well after each one. Add cake
mix alternately with the water. Stir until just combined. Pour batter into
prepared pans.
Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests
done. Allow cakes to cool in pan for 10 minutes and then turn out onto a
cooling rack to cool completely. Assemble and frost with Peanut Butter
Frosting once cool.
To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup
butter or margarine cream together until light and fluffy. Add the
confectioner's sugar. Mix in enough cream to make the frosting of a
spreading consistency. Apply to cool cake. (Make sure the cake is cool)
I have to go to a potluck for the
symphony. I have been assigned to make Lemon Bars and I have tried and tried
different recipes and all of them failed. Does anyone have a tried and true
recipe they are will to share with me????
Thanks to you Nancy and the furry pals for a wonderful newsletter.
Lindy in CT
Hello Nancy, hope all is well with
you. In a fairly recent newsletter someone commented on a weed killer where
baking soda was sprinkled on. I do not remember the rest and I know I
printed it but now that I need it I cannot find it. Hopefully someone will
remember this or the person who posted will see and let me know the rest.
Thank you, Jackie in Kansas City.
Nancy, hopefully each day you see
improvement in your recover from medicine. Hopefully the cats give you some
comfort each and everyday.
To Tisa concerning the 1 step angel
food pineapple cake. I have not had a rubbery cake. I put the mix in a large
bowl then I add the can of pineapple with juice stir to mix completely. Do
not use mixer or beat by hand. Hopefully you used the 1 step angel food cake
mix. I have been making this cake for over 4 to 6 years and I don't remember
if all you add is water.
Tisa, Jena in WV and Sandee in West
TN try Lorna Pineapple Cake in the 6/14 newsletter. You might be happier
with that cake then the one that I like. We all have different taste and
likes.
Evelyn Gibson, Mi. might to try
Lorna Pineapple cake in the 6/14 newsletter. Hopefully this will help. I do
know that our lives are going to change if we stay in Indiana or move. I am
having to go back to work full time and I do know that my time for cooking
anything will be very limited. Moves do cost money even if the company pays
for the move. We have moved enough to know this. Your mortgage rates could
be higher and housing could be higher in another area of the US. The waiting
game is what is so hard.
Today, Wednesday, is the first day
this week that we not going to have rain. Hopefully the sun will be out all
day.
Hopefully someone will have a recipe
for the Monster Cookies that I asked about. They have oatmeal, raisins,
chocolate chip, butterscotch chips, peanut butter chips, peanut butter,
flour baking powder or baking soda, shortening, and coconut. These cookies
could have some of the listed ingredients or all. I have no idea what the
measurements are. Help please.
Everyone have a great day.
Susie Indy
Hi, this is an easy ice cream recipe
for Lisa in Mississippi. I make my own ice cream most of the time, and I do
not use eggs in any flavor .
The basic vanilla recipe is two cups of heavy cream, one cup of regular
milk, three quarters cup of sugar, then add whatever flavor you want, ie
vanilla, chocolate. I make coconut ice cream for my friend, I substitute the
regular milk with coconut mile which can be purchased in cans. I add a
couple of drops of coconut extract to the mix.
You can make strawberry substituting
strawberry milk for regular whole milk, the strawberry syrup as an add in
for extra flavor.
If you follow the above recipe, and
add in flavorings by using extracts, you'll get fabulous results. I've used
maple and even peppermint extracts for the flavors, then add chocolate
chips, walnuts, whatever you like. Good luck and enjoy the ice cream!!
Diane in Fitchburg, Mass.
I am a bit behind in reading my
emails although in May 10th newsletter the following was...
Hello Nancy and Furbabies!
I was wondering if anyone out there had any recipes that use Cheezits other
than as a coating for meats or a topping to casseroles? I put the crumbs
from the bottom of the bag in a ziploc in the freezer and I need to use
them. (My hubby started this with a comment something to the effect that I
would find something great to use these in like always-and I hate to
disappoint! LOL.
Jennifer W, San Antonio, TX
The use I have for them is in fact for a casserole but it is used throughout
it as well as a topping. IT IS DELICIOUS and I HAVE to make it every holiday
or get read the riot act.
Squash Casserole
1 stick butter
chopped onions (to your liking)
salt and pepper (")
4 cups or so of sliced yellow squash
2 cups shredded cheddar cheese
crushed cheese crackers
1 cup milk
Sauté the onion and squash in a skillet with the butter and salt and pepper.
Reserve 1/2 cup crackers and 1/2 cup shredded cheese mix together set aside.
Add milk, shredded cheese and crackers to the skillet and mix and then put
all of it in a casserole dish that has been greased & sprinkle the cheese
mixture as topping and cook in a 350 degree oven for 30 min DELICIOUS!!!
For Ruthann in Ohio, planning her
aunt’s 100th birthday celebration, first congratulations and happy birthday
to your aunt. What a wonderful milestone!
I’ve never liked the traditional fruit punch, even when I was a kid, so the
recipes I use are a little different.
For my mom’s 85th birthday, we planned to have her favorite foods—hot dogs,
potato salad, and champagne. A couple of weeks before the party I happened
to catch the Semi-Homemade program on Tea Parties and she was making a pink
lemonade & champagne punch. Mom loves mimosas, so this seemed like a good
bet and like it would go well with the hot dogs. We served a pitcher of
Crystal Light pink lemonade with strawberries added for the kids and
expectant mom. The punch tasted great and was very pretty.
Pink Lemonade Champagne Punch
2 small cans pink lemonade concentrate
1 bottle champagne, chilled
sliced strawberries
Combine and serve.
For one of my daughter’s bridal parties, my niece served a terrific punch
that is really a slushy. We decided to name it:
Absolutely Wonderful and Almost Guilt-Free Punch
64 oz cranberry juice (plain, not a mixture)
48 oz unsweetened pineapple juice
12 oz pink lemonade concentrate, thawed
2 liters Diet Sprite
Mix the first three ingredients and freeze overnight. About 30-60 minutes
before serving, set the frozen juices out to soften a little. When ready to
serve, pour Sprite over the icy juices. It makes a slushy punch. (This is
also great for a picnic.)
About two years ago, I dug out the recipe for a punch that my aunt served at
a bridal party for me 39 years ago. Since coffee drinks are “in” this old
recipe has become “trendy”! I’ve used it with a cookie assortment as dessert
for a couple of luncheons and at an afternoon get-together where I was only
serving dessert.
Hello Nancy, and everyone out there in Nancy land.
My letter is in response to the enquire about removing blood from some type
of handwork. I was told by a good friend many years ago, that if it is your
blood, just take a good size piece of thread or yarn and put it in your
mouth until it is wet. Take it out and rub the stain with it, and it will
remove the blood stain. It works every time. If it is something that is
washable, you can use hydrogen peroxide on it if the stain is fresh, and
hasn't been washed. Just pour the peroxide directly on the spot and rub in.
Put it in the washer and wash as usual, that will take the stain out. Hope
this helps!
I also wanted to say that I did find cube steaks at Wal-Mart.
Nel in Texas
Creamy Coffee Punch
1 cup instant coffee granules (decaf is fine)
4 quarts water
1 cup sugar
1 quart whole milk
1 Tbsp vanilla extract
2 quarts (or a little more) vanilla ice cream
Mix the first five ingredients and chill. When you are ready to serve, pour
the coffee mixture into the punch bowl. Scoop the ice cream into the punch.
Stir just a little and very gently. You can combine the coffee mix the day
before so that is one less thing to do on party day.
Just a personal note about this punch—when my aunt was planning this party
for me 39 years ago, she decided to indulge herself with a silver punch
bowl. (She believed in indulging. One of her more famous sayings was, “You
only regret the things you don’t buy.”) About two years ago, she called and
said that she wanted me to have the punch bowl—and cups and service tray.
Now a silver punch bowl does not exactly fit my lifestyle, but this one was
very special to me. I had always thought it one of her most beautiful
“things” and always associated it with the summer of our wedding. I told her
that I was thrilled and would be sure that it got to all the family
weddings. She passed away this spring just a few days after her 93rd
birthday.
Susan in San Antonio
Hi, Nancy, I’ve been gone for two
days and the first thing I did was catch up on these wonderful newsletters!
Thanks for all you do.
For Becky, 6/12, the popcorn shop down the street from me has a website,
www.papadeanspopcorn.com. The
phone number is on the website. I also googled and found the plastic popcorn
tubs at www.popcornpapa.com, then
click on Movie Themed. But theirs were $3.49 rather than $2.
Gloria in Indiana, 6/14, asked about grilling sweet potatoes, and I thought
she might be interested in “Sweet Potato Chips.” These are a great healthy
go with for burgers, sandwiches, and tacos. I don’t have the original pub
date, but they are on the Fizzy Meals Spring Sample—which will be replaced
next week with the Summer Sample.
Sweet Potato Chips
Preheat oven to 375°. Peel about 1¼ lb sweet potatoes. Slice into ¼-inch
“chips.” Put these in a plastic bag. Add 2-3 tsp canola oil and seal. Squish
the bag around until all the chips are coated with the oil. Add 1 Tbsp taco
seasoning mix and ¼ tsp salt to the bag. Squish again until the seasonings
are well-distributed. Arrange the chips flat on a baking sheet that has been
sprayed with cooking spray, making sure they don’t overlap; use more than
one sheet if necessary. Bake for 30 minutes. Turn and bake for an additional
5 minutes. Makes 4 servings. You can cook these a little hotter or a little
longer if you want them crispier, but watch for burning.
For Robyn in San Diego, this mango salsa ran in Fizzy Meals earlier this
month. This and un-fried black beans were side dishes for Baja Fish Tacos. I
absolutely could eat the whole bowl by myself, and I think it would be
wonderful with peaches and plan to try it soon.
Mango Salsa
2 cups mango, diced
1/2 cup red bell pepper, minced
2 Tbsp green onions, just the white part, sliced
2 Tbsp poblano pepper, minced
1 lime, juice & zest
2 Tbsp red wine vinegar
6 Tbsp orange marmalade (sugar-free is okay)
1/4 tsp chili powder
4 lettuce leaves
Combine the mango and next 3 ingredients in a bowl. In a separate bowl mix
the lime juice & zest with the next 3 ingredients, then pour over the mango
mixture. Stir. Serve on a leaf of lettuce. (Mango slices in a jar work well
in this dish. You can find them refrigerated in the produce section. A 24-oz
jar yields about 2 cups.)
Susan in San Antonio (and publisher of Fizzy Meals)
This is for Gloria(SC) who needs a
gluten- free cake for her niece's wedding. If you have Bette Hagman's books
available, they are excellent. I also have one of Rebecca Reilly's Gluten-
free baking books which is very good. also if you log into
www.Celiac.com you will find recipes. I
make an angel cake in a tube pan that turns out very good, but I don't know
if it could be made in a regular pan. Hope this helps.
Ila in Oshawa, Canada
Nancy, I haven’t noticed this note
of caution: Do not turn jars upside down to seal. If properly processed, the
jars will seal in upright position.
Peggy NELA
This is for Tisa and anyone else who
tried without success to bake the
pineapple angel food cake in several recent issues of the newsletter. I
didn't post the original recipe but I did bake it, and it came out
ABSOLUTELY PERFECT! Not the least bit "rubbery" or whatever. It DID NOT fall
out of the pan when I inverted it,
Here is what I DID do: I bought a box of
Angel Food Cake Mix. It was the only one available. I don't know if it was
"one step" or not. I think it probably was. I think it was Betty Crocker. I
also got a 20 ounce can of crushed pineapple, the cheapest one there. It was
with the juice. I didn't know crushed pineapple came with but one type of
juice. Anyhow the one I got had a watery juice, not heavy.
I then got out my old aluminum straight-sided, i.e. (NOT BUNDT) UNCOATED,
i.e. NOT NONSTICK, tube cake pan. I did not put a thing on the cake pan, no
spray, no butter, no flour, no oil, NOTHING.
I mixed the cake mix and the can of pineapple and it's juice together.
NOTHING ELSE
I baked it in a preheated 350 degree oven for about 50 minutes, when a
toothpick came out clean.
I then INVERTED IT, and let it cool while raised about 2 or 3 inches off the
table. I then let it cool COMPLETELY, at least an hour, before I touched it.
This is the easiest cake I have ever made in my life.
BUT YOU MUST FOLLOW THE DIRECTIONS.
I would like to hear from anyone who tries this cake and uses the directions
above and does not come out with complete success.
Charlie in Charlietown
PEANUT BUTTER CAKE
1 yellow cake mix
1 cup peanut butter
1/2 cup brown sugar
Chocolate chips (one cup or more)
Mix dry cake mix, peanut butter and brown sugar in a bowl until well mixed.
Save out 2/3 cup for topping. With remaining cake and peanut butter mixture,
mix as directed on cake mix box. Pour in greased 9 x 13 pan; sprinkle on
topping and chocolate chips. Bake at 350 degrees, or as directed on box
PEANUT BUTTER CAKE
3/4 c. butter
1/4 c. peanut butter
4 eggs
1/2 c. buttermilk
2 c. sugar
2 tsp. baking powder
3 c. flour
1 tsp. vanilla
1/2 c. water
Let butter, peanut butter, eggs and buttermilk come to room temperature for
easy mixing. Grease and flour bundt cake pan. Preheat oven to 350 degrees.
Combine room temperature ingredients with remaining ingredients. Beat slow
speed for 30 seconds, then medium speed for 2 minutes. Pour into pan and
bake 45 minutes at 350 degrees, then turn oven down to 325 degrees and bake
for 20 minutes longer. Cool and frost.
Heather
Tamale Spoon Bread Casserole
2 tablespoons olive oil
1 1/2 pounds ground chuck
1 cup chopped onion
1 minced clove garlic
1/2 cup chopped green pepper
2 cans (14.5 ounces each) tomatoes, slightly drained, about 2-1/2 cups
broken up
1 can (12 ounces) whole kernel corn
2 teaspoons salt
1 tablespoon plus 1 teaspoon chili powder
1/4 teaspoon black pepper
1/2 cup cornmeal
1 cup water
1/2 cup sliced pitted ripe olives
1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter
1/2 cup cornmeal
1 cup grated mild Cheddar cheese
2 eggs, slightly beaten
Heat olive oil in skillet; brown ground chuck. Add onion, garlic, and green
pepper to the skillet; cook, stirring, until onion is tender and golden.
Stir in 1/2 cup cornmeal mixed with the 1 cup water; cover and simmer for 10
minutes. Stir in tomatoes, corn, salt, chili powder, and pepper; simmer for
5 minutes longer. Add olives; spoon into a 3-quart casserole. In a saucepan,
heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup cornmeal;
cook, stirring, until thickened. Remove from heat and stir in cheese and
eggs. Pour over meat mixture.
Bake at 375° for 30 to 40 minutes. Or, prepare casserole early in the day
and refrigerate for several hours. Bake chilled casserole for about 1 hour,
or until hot and bubbly.
Heather
Neufchatel cheese is not a low fat
version of cream chease. However they are similar in apperance and use
http://www.arthistoryclub.com/art_history/Neufch%E2tel
Neufchâtel
Neufchâtel is a semi-soft French cheese from the Normandy region of France.
White in color, it is made with whole milk, unlike cream cheese, which is
very similar but made with cream. It is moldable into many shapes due to its
consistency.
For Susie Indy, who loves blue
cheese (6-14-05):
Sprinkle garlic powder and black pepper on pork chops. Fry chops. Optional:
remove chops to a plate and keep warm. Stir heavy (whipping) cream into the
skillet, loosening bits of meat. Then stir in some blue cheese until gravy
thickens. Also optional: sauté onions or mushrooms before adding the heavy
cream and blue cheese.
Add blue cheese to the mashed yolks in deviled eggs, along with mayo, Dijon,
salt & pepper, and optional bacon crumbles.
Alex
In the 06/13/05 newsletter, Moe in
Las Vegas was asking for some potato casseroles/breakfast casseroles. Here
are two that I have used several times and are very good, especially the
potato casserole.
Connie in TX
Cheesy O'Brien Egg Scramble
1 pkg. (28 oz.-I use Ore-Ida brand) frozen hash brown potatoes
1/2 t. garlic salt
1/4 t. pepper
1 can cheddar cheese soup, undiluted
1 lb. bacon, cooked crisp and crumbled
12 eggs, lightly beaten
2 T. butter
2 c. shredded cheddar cheese
In large skillet, prepare hash browns according to package directions. (My
sister made this and just mixed the salt and pepper into the hash browns and
proceeded with the recipe without browning the hash browns and said it
worked just fine-saved her some time.) Sprinkle with salt and pepper.
Transfer to a greased 2 1/2 qt. baking dish. Spread undiluted soup over
potatoes. Set aside 1/2 c. of crumbled bacon. Sprinkle remaining bacon on
top of soup. Scramble eggs in butter, until eggs are nearly set. Spoon eggs
over bacon. Sprinkle with shredded cheese and reserved bacon. Bake,
uncovered, at 350 degrees for 20-25 minutes. Serves at least 12.
Country Brunch
Trim crust from 16 slices white bread, cut each slice in half.
Cube 1 lb. cooked ham
Shred 1 lb. cheddar cheese, 1 lb. Mozzarella cheese
Cover bottom of greased 9 x 13 baking dish with half the bread, half the ham
and half of each one of the cheeses. Repeat layers, using remaining bread,
meat and cheese.
Combine
6 eggs
3 c. milk
1/2 t. dry mustard
14 t. onion salt
Pour over layers. Refrigerate overnight. Remove from refrigerator 30 minutes
before baking.
Combine 3 c. cornflakes-do no crush, and 1/2 c. melted butter. Sprinkle over
casserole. Bake at 375 degrees for 45 minutes. Cover loosely with foil to
prevent overbrowning. Let stand 10-15 minutes before cutting into squares.
Serves 12
In the 06/14/05 newsletter Athena
was asking about a way to clean stuffed animals that cannot be washed. Look
in the automotive section at Wal-Mart or in the $ Stores, $ General for a
product called Tough Stuff. It is for cleaning carpets (I have gotten GOBS
of grease off my carpet in my RV!). You just spray it on and let set a few
seconds, scrub (lightly, depending on how dirty the object is) with a damp
cloth. Then, if possible, use the hose from your vacuum and go over the
object to fluff it. Should look like new.
Connie in TX
Hi Everyone, Zelda was wanting a
tamale casserole so I went digging in my recipes and found one that I have
had for many years. Actually it was written in my younger daughters
handwriting when she was about 10 years old, she is now 26, brings back a
lot of wonderful memories. I don't know if this is what Zelda was thinking
of, but here it goes:
Tamale Pie
1 cup (1 onion) sauteed very brown
1 stalk celery (chopped)
1 1/2 cup mashed garbanzo beans
2 cups cornmeal
2 cups whole kernel corn
2 cups packed chopped spinach
1/2 cup green pepper
3 cups tomatoes, chopped
4 Tblsp. oil
2 tsp. sale
1 tsp. oregano
1 tsp. basil
1/2 (or more LOL) of garlic (optional)
Combine ingredients and bake in 2- 8x8 inch dishes at 375 for 45 minutes.
This is lovely with chicken and cut into squares to serve, this instead of
potatoes.
Thanks Nancy and all people (and cats) in Nancyland for their great recipes
and stories.
Julie-B.C. Canada
Jodie- Arizona
I have twins that are seniors in
college and live in apartments. They go to schools in the area, so I am
often cooking meals and freezing them. This is one dish that they request
the most often. It is delicious the day you make it or even better a day or
two later! I often bake a batch and then freeze in individual microwave safe
containers for them to take back to school with them. I can get about 8
individual servings out of one pan.
Baked Spaghetti
1-1/2 lbs lean hamburger
1 small onion, finely chopped
1/8 tsp garlic powder
1-28 oz can tomato sauce
1-15 oz can Rotel (diced tomatoes with jalapeno peppers)
1 can cream of mushroom soup
2 TBSP sugar
1/2 tsp oregano
1/2 tsp salt
1 tsp. basil
10 oz spaghetti, broken in half
8 oz mozzarella cheese
½ cup parmesan cheese
sliced black olives
Cook hamburger, onion and garlic powder. Drain fat. Add tomato sauce, Rotel,
mushroom soup, sugar, oregano, salt and basil. (Pick whatever “heat” level
of the Rotel that your family can tolerate. I prefer to use “medium”).
Simmer for 30 minutes. Cook spaghetti until al dente and drain. Add to
simmering sauce. Layer in 9 x 13 pan (like lasagna) starting with meat and
spaghetti sauce. Spread on the package of mozzarella cheese. Then add the
remaining meat and spaghetti sauce. Finish with the parmesan cheese on top.
Garnish with black olives.
Bake @ 375 for 30 minutes.
Lori R. Topeka
This message is in response to
Gloria (SC) in the June 13th newsletter.
I do not have Celiac disease but am allergic to wheat. I have found many web
sites on line that cater to Celiacs and also a very good site for wheat free
and gluten free products. They have all types of breads, muffins and even
hot dog rolls, hamburger rolls, dinner rolls, etc. I have been wanting to
try their bagels, and donuts, but, sad to say, I'm also watching my weight,
too. The web address for the wheat free and gluten free products is
www.kinnikinnick.com
. I recommend them highly. They are out of Canada and if you order they
ship it the very next day. Also,
www.recipegoldmine.com
has some wheat free and gluten free recipes..along with
www.madebymona.com
. One more site that has gluten free recipes is
www.fitnessandfreebies.com
I have a wonderful site for rice pasta..the best I've ever tried.
That web address is
www.tinkyada.com. If I find a recipe
for a gluten free wedding cake, I'll send to to this newsletter. I hope this
helps your neice's and good luck with the wedding.
Bev in Green Creek, NC
This is for Shari from the June 13
newsletter who likes soft butter without the mold. QVC sells a porcelain
butter boat for about $20.00 that has an outer shell that you fill with cold
water or crushed ice. The butter doesn't come in contact with the water or
ice and it can be left on the counter. The website is
www.qvc.com
Eleanor in Virginia
Peanut Chocolate Chip Cookies
I think this is the one you are looking for.
http://www.preparedpantry.com/PBchocchip.htm
Nice choice of cookies.
Dennis at Prepared Pantry
With strawberries plentiful right
now thought this pie recipe would appeal to our Kitchen Letter Family. This
is one of my Mom's recipes TNT.
Mary Jo in MD
Fresh Strawberry Pie
1 9-inch pie shell baked
4 cups fresh strawberries (whole)
4 3/4 cup water
3 tablespoons cornstarch
1 cup sugar
1 teaspoon lemon juice
Sweetened whip cream
Line baked shell with 3 cups fresh whole strawberries, using most perfect
ones. Simmer 1 cups strawberries and water in saucepan about 4 minutes.
Combine cornstarch and sugar and mix well. Add to cooked fruit. Cook until
syrup is thick and clear, stirring constantly. Add lemon juice and cool,
slightly. Pour syrup over berries in shell. Chill thoroughly. Decorate with
whipped cream before serving.
Marge in Oshawa Canada states:
Re 4 Layer Dessert
Here in Canada it is known as S e x In A Pan, or Mississippi Mud. I make it
for Christmas, as we have enough heavy stuff, and my family now expects it
is Family Tradition. The only change is I make a graham cracker crust .
Marge in Oshawa Canada
Marge, the Mississippi Mud recipe is totally different than the 4 layer
dessert. It has a layer of marshmallow creme on top of the choc cake. Then a
top of chocolate frosting. Listed is a Mississippi Mud Cake recipe if you
are interested.
Mississippi Mud Cake
3/4 c. oleo
2 c. sugar
4 eggs
1 tsp vanilla
1 1/2 c. flour
2/3 c. cocoa
1 1/2 c. chopped pecans
3 1/2 oz can flaked coconut
7 oz jar marshmallow creme
1/2 c. oleo
1 tsp. vanilla
4 c. sifted confectioners' sugar
1/3 c. cocoa
1/2 c. evaporated milk
Cream oleo and sugar until light and fluffy. Blend in eggs and vanilla. Add
combined flour and cocoa; mix well. Stir in nuts and coconut. Pour into a
greased and floured 9x13" baking pan. Bake at 350° 30-35 min or until wooden
pick inserted in center comes out clean. Spread marshmallow cream over cake.
Cool.
Cream oleo and blend in vanilla. Add combined confectioners sugar and cocoa
alternately with milk, beating until light and fluffy. Spread over
marshmallow cream.
Very rich and delicious. Enjoy!
Barb in OKC
This is response to Patti's request
in the June 16 newsletter. The cheesecake tarts are made with regular size
liners and baked in regular size muffin tins. Hope this answers your
question.
Mary Ann in TN
Hi All ! I don’t want to offend
anyone, but I tried these cookies, and they were NOT very good, I wanted to
throw them away, but felt I had too much in them, so I took them to work...lol
I wanted whom ever it was who sent this in on the 12th of June newsletter to
try mine. See what you think of them...maybe you wont like mine either, but
that’s why there are so very many versions!
Chocolate No bake cookies
1/2 cup milk or 1//2 & 1/2
2 cups white sugar
4 Tbls cocoa
1/2 cup butter
1/2 cup peanut butter
2 1//2 cups rolled oats
1 tsp vanilla
Combine milk,sugar, cocoa,butter & peanutbutter in a 3 qt saucepan, bring to
a boil over med. heat. let boil 1 1/2 mins do NOT stir. Remove from the
heat, stir in oats and vanilla. stir till oats are evenly distributed. let
cool a few mins, then drop onto waxed paper, by spoonfuls. cool & enjoy !!!
Thx for all you do Nancy!!!
Dee in Tx
June 14th. Newsletter
Would someone please let me know what date the Cheesecake Muffins was in?
Just a quick hint about the Angel Food Bars (also called Lemon Bars). I
baked them as directed, with the exception of the glaze, too sweet but when
I served them I drizzled some of Dennis Weaver's yummy syrups over them just
like the top chefs do. I used both the raspberry & blueberry syrup. The
presentation was elegant and the taste to die for! Everyone thinks I am some
well known chef in hiding.
Hope everyone has a beautiful day....
Fran in FL
Is there a difference between
Paprika and Sweet Paprika?? Lately I have noticed more and more recipes
(especially on the Food Network) calling for Sweet Paprika. I don't recall
of ever hearing about Sweet Paprika or even seeing it in my grocery store.
Would someone please explain this to
me??
Lori R.
This is for Doris, Sallie, Becky and
any one else who lives in Southern Indiana, I live in Princeton. Home of the
Princeton Tigers and Marching Band also Hot and Humid weather. The saying
goes if you don't like the weather now just wait a few days and it will
change again. Had lots of rain the last week. Thank-you Lord. Nancy hope you
are on the receiving end of healing. Too many recipes and not enough time to
test and taste each one.
Sharon
For Ginny about keeping her yeast in
the freezer. I always keep my yeast in the freezer and works fine.
Lois in Va.
For Robyn in San Diego, who wants a
recipe for Peach Salsa (6.14.05): This is a repeat of the one I posted on
May 8. It's from Balsillie Fruit Farm in Harrow, Ontario, Canada.
http://www.mnsi.net/~dbalsill/Recipes.html
Alex
Fresh Peach Salsa
2 cups chopped, peeled fresh peaches
1/4 cup chopped sweet onion
3 Tbsp lime juice
2 Tbsp finely chopped hot peppers, seeded (can substitute Jalapeno peppers
or sweet peppers, depending on how hot you like it)
1 clove garlic, minced
1 Tbsp snipped fresh cilantro (can substitute parsley for cilantro for a
different flavor)
1/2 tsp. sugar
In a medium mixing bowl, stir together peaches, onion, lime juice, peppers,
garlic, cilantro and sugar. Cover and chill for 1 - 2 hours. Makes 2 cups.
Serve with tortilla chips for dipping, or however you enjoy salsa.
Tamale Casserole
1-1/2 lbs. hamburger
1/2 c. each chopped onion and celery
2 c. canned tomatoes with juice
1 c. whole corn, drained
1 tsp. salt
1-1/2 tsp. oregano
1 tsp. chili powder
1/3 c. yellow cornmeal
Olives , optional
Parmesan to sprinkle on top
Lightly brown: Hamburger add onion and celery. Simmer a few minutes. Add
other ingredients and simmer for 10 mins. Add 1/2 cup sliced olives if
desired. Pour into a slightly greased casserole. Sprinkle top with Parmesan
cheese. Bake at 350 degrees for 25 minutes.
Heather
Hi, I wanted to let Mary M in Mn
know I tried her TNT Fresh Blueberry Cake and it was wonderful. My husband
ate the whole thing in two days time and is still saying how good it was.
Lisa in Ms.
At a church social I got a recipe
for 50 second fudge and I keep forgetting to get the icing at the store. But
here it is
50 second fudge
1 container of icing any kind that is your fancy from the store
1 medium size jar of peanut butter
Take the lids off and put them in the microwave for 50 seconds then mix them
together and put in an baking dish and put in the fridge.
Can't get any easier than that.
Judy/Lola
Regarding the June 14th newsletter
To Athena in Delaware… I have used carpet cleaner (like the foaming type you
use from a canister) on large stuffed animals. I find it freshens them up,
takes out most stains and does not need a lot of water. I hope idea helps
you.
Melissa from VA
In reply to Gloria in Indiana, the
Fresh Blueberry Cake recipe is in the June 7 newsletter near the bottom of
the newsletter. Would you care to share your blueberry bread recipe? I plan
on trying the pineapple angel food cake today.
Lisa in Ms
Re Kathy in Alabama June 14/05
Here's another dessert from Marge in Oshawa.
Better Than S___X Cake
1-1/2 c graham cracker crumbs
2/3 c chopped pecans divided
1/2 c butter or margarine melted
6 Tablespoons of sugar
1 package 8 oz or 250 gr cream cheese softened
3-1/2 c cold milk
2 packages (4serving size) Vanilla Instant Pudding and Pie Filling
1-1/3 c flaked coconut divided
1 tub 8 oz Cool Whip thawed
Mix crumbs, 1/3 c pecans, butter and sugar. Press firmly in bottom of 9x13
pan. Beat cream cheese in large bowl with electric mixer on low speed until
Smooth. Gradually beat in 1/2c of the milk. Add remaining milk and Pudding
mixes. Beat on low speed for about 2 minutes or until blended.
Stir in 1 cup of the coconut. Pour immediately over the crust. Spread the
Whipped topping over the pudding mixture. Refrigerate 2 hours until set.
Toast remaining 1/3c coconut and 1/3 c pecans. Sprinkle overtop of the
dessert. Makes 15 servings. I found this in a Jell-O cookbook. In 1980 it
was called Coconut Pecan Delight.
Thank you so much Erin; you really
out did yourself sending the spread recipes. I will enjoy them. Also, thank
you to Dennis Weaver for his contribution of spread recipes. I saved them
all. I have volunteers who come into my office and assist me during the
year. Either at Christmas or just an appointed Volunteer appreciation day I
plan to have them come in for refreshments. I plan bread and spread as one
of my treats. Thank you Nancy for making sharing so easy with this web site.
Deb
For Barb, We too were bothered with
critters getting in our attic. Ours were squirrels. I bought 2 havahart
traps and placed them in our shed, that's how they were getting in. Also
called an exterminator, he came and said we were doing exactly what he'd do.
He told us these animals are so smart, when we caught them take them at
least 5 miles away and then let them go. We did this, and one at a time we
eventually had the mom and her 4 babies relocated in a nearby park. The
exterminator told me, if he caught them they would be exterminated on site.
So we decided to do it ourselves.
Boots in Va.
This is for Lori who wanted a frozen
dessert for her group. This is one of my favorite recipes. Its light, cool,
and very easy.
1 prepared graham cracker pie crust
1 small box of sugar free lemon Jello
2 6 oz. containers of light lemon yogurt (I use Yoplait)
1 small container of Cool Whip Free
1/2 cup of boiling water
Mix Jell-O with boiling water until dissolved. Add both containers of yogurt
and Cool Whip and mix well. Pour into graham cracker pie crust (I buy the
low fat one). Refrigerate (or freeze).
VH
These recipes are in response to
Zelda in Grand Prairie, TX. She requested recipes for Tamale Casserole. I
have not tried these yet, but thought you might like to pass them along to
your friend. Both recipes are from
http://www.recipes-from-friends.com/.
Have a great day!
Gia
Rich and Zesty Tamale Pie
1-1/2 pounds ground beef
1 small onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
2 cans (10 oz. each) Enchilada Sauce
1 cup whole kernel corn
1 can (2.25 oz.) sliced ripe olives, drained
1 teaspoon salt
2 1/4 cups Yellow Corn Meal
2 cups water
1 can (12 fl. oz.) CARNATION Evaporated Milk
1 teaspoon salt
1 can (4 oz.) Diced Green Chiles
1/2 cup shredded mild cheddar cheese
1 can Pickled Jalapeños Sliced, (optional)
FOR FILLING:
COOK beef, onion and garlic in large skillet until beef is browned; drain.
Stir in enchilada sauce, corn, olives and 1 teaspoon salt.
FOR CRUST:
PREHEAT oven to 425º F. Grease 12 x 8-inch baking dish.
COMBINE corn meal, water, evaporated milk and 1 teaspoon salt in medium
saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7
minutes or until thick. Stir in chiles. Reserve 2 cups corn meal mixture;
cover with plastic wrap. Spread remaining corn meal mixture on bottom and up
sides of prepared baking dish.
BAKE for 10 minutes. Cool on wire rack.
SPOON meat filling into corn meal crust. Spread reserved corn meal mixture
over meat filling.
BAKE for 15 to 20 minutes; sprinkle with cheese.
BAKE for additional 5 to 10 minutes or until cheese is melted. Garnish with
pickled jalapeños.
Serving Size: 6
Layered Tamale Casserole
From Cooking Light
1/4 cup water
2 (15-ounce) cans black beans, drained
Cooking spray
3 cups sliced onion (about 2 large)
2 1/2 cups thinly sliced zucchini (about 2 medium)
1 3/4 cups (1/4-inch) julienne-cut red bell pepper (about 2 medium)
2 garlic cloves, minced
1 cup frozen whole-kernel corn, thawed
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 (8-inch) flour tortillas
1 1/4 cups green taco sauce
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
Place water and beans in a food processor; process until smooth. Set aside.
Place a large nonstick skillet coated with cooking spray over medium-high
heat until hot.
Add onion, zucchini, bell pepper, and garlic; sauté 10 minutes. Add corn,
cumin, and ground red pepper; cook 2 minutes. Set aside.
Preheat oven to 350º. Coat a 3-quart round soufflé dish with cooking spray.
Place 1 tortilla in bottom. Spread 1/2 cup bean mixture over tortilla. Spoon
1 cup onion mixture over top. Top with 1/4 cup sauce.
Sprinkle with 1/4 cup cheese. Repeat with remaining ingredients, ending with
1/2 cup cheese. Bake at 350º for 45 minutes or until thoroughly heated.
Yield: 8 servings (serving size: 1-1/2 cups)
NUTRITION PER SERVING
CALORIES 290 (28% from fat); FAT 9g (sat , mono , poly ); PROTEIN 14.6g;
CARB 39.7g; CHOL 17mg; SODIUM 538mg;
Cooking Light, DECEMBER 1997
Hi Nancy and furry friends and
everyone in Nancyland.
This is for Robyn in San Diego.
Fresh Peach Salsa
2 cups chopped, peeled fresh peaches
1/4 cup chopped sweet onion
3 Tbsp lime juice
2 Tbsp finely chopped hot peppers, seeded (can substitute Jalepeno peppers,
or sweet peppers, depending on how hot you like it)
1 clove garlic, minced
1 Tbsp snipped fresh cilantro (can substitute parsley for cilantro for a
different flavor)
1/2 tsp. sugar
In a medium mixing bowl, stir together peaches, onion, lime juice, peppers,
garlic, cilantro and sugar. Cover and chill for 1 - 2 hours. Makes 2 cups.
Serve with tortilla chips for dipping, or however you enjoy salsa.
Jackie, kiki, sagwa
Hi Nancy, hope you are feeling like
yourself again and all is well with you, Siggy and Ditto. Thanks for the
outstanding job you continue to do bringing this wonderful newsletter to us.
I wanted to share three of my favorite Catfish recipes that my family loves
to eat at our house.
Betty in MD.
Classic Fried Catfish
4 Catfish Fillets (4.6 oz. each)
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Vegetable oil for frying
In a large bowl, combine cornmeal, flour, salt, cayenne pepper and garlic
powder and mix well. Coat Catfish with mixture, shaking off excess. Fill
large, heavy skillet half full with vegetable oil. Heat to 350°F. Add
Catfish in single layer, and fry until golden brown, about 5 to 6 minutes,
depending on size. (I usually fry 3 minutes on one side and turn over to fry
3 minutes on opposite side or until done or flaky). Remove and drain on
paper towels. Serves four.
Sesame Crusted Catfish
4 Catfish Fillets (4.6 oz. each)
1/2 cup sesame seeds
Green onions, chopped
Vegetable oil for frying
Heat one inch of oil in a large, heavy skillet over medium heat. While oil
is heating, rinse Catfish fillets and pat nearly dry with paper towels.
Place sesame seeds in shallow dish. Press fillets into sesame seeds to fully
coat on both sides. Place fillets in the hot oil and cook for about 3 to 4
minutes on each side or until flaky. Drain on paper towels. Spoon Sweet and
Sour Sauce over fillets. Garnish with chopped green onions. Serves four.
Sweet and Sour Sauce
1 Tablespoon white vinegar
2 Tablespoon brown sugar
1-1/4 teaspoon soy sauce
1/4 cup water
1 Tablespoon corn or canola oil
1 clove fresh garlic, minced
4 quarter size slices fresh ginger peeled and minced
1-1/2 teaspoon cornstarch dissolved in 1 Tablespoon of water
In a mixing bowl, combine and dissolve the first 5 ingredients and keep
nearby. Heat a small but heavy saucepan over high heat until hot and then
add the oil. When oil is hot, add the garlic and ginger and stir for 10-12
seconds. Do not brown. Add the bowl of liquids to the saucepan of garlic and
ginger and heat until bubbling. Stir in the cornstarch mixture. Stir until
sauce thickens. Serves four.
Ranchero Catfish
4 Catfish Fillets (4.6 oz. each)
1 cup finely crushed tortilla chips
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 Tablespoons lime juice
1 Tablespoon vegetable oil
1 cup of your favorite salsa
1/4 cup fresh cilantro, minced
Preheat the oven to 450°F. Lightly oil a baking sheet. Cut fillets in half.
Mix crushed tortilla chips, chili powder, salt and pepper in a shallow dish.
Mix lime juice and oil in another shallow dish. Dip Catfish in the lime
mixture, then immediately dredge in the seasoned tortilla crumbs to coat.
Place on prepared baking sheet. Sprinkle Catfish with any remaining tortilla
crumbs. Bake 8 to 10 minutes or until crisp and golden or when fish flakes
easily when tested with a fork. Warm salsa in a small saucepan over low
heat. Arrange Catfish on serving plates and spoon 1/4 cup (or to taste) of
salsa over top of each serving. Sprinkle with fresh cilantro and serve.
Serves four.
Almond Crusted Catfish
6 Catfish Fillets (4.6 oz. each)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons vegetable oil
3 Tablespoons butter
1/4 cup slivered almonds
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
For garnish parsley sprigs and lemon slices
Mix flour with salt and pepper. Dredge fillets in the seasoned flour and
hold. Heat oil in large, heavy skillet over medium-high heat. When oil is
very hot, gently slide fillets in and cook for 3 to 4 minutes per side or
until easily flaked with a fork. Transfer to serving platter and keep warm.
Wipe skillet clean with paper towel; return to medium heat. Add butter and
melt. Add almonds and cook until light brown. Add zest and lemon juice and
stir for 10 to 15 seconds. Pour sauce evenly over fillets and garnish with
parsley and lemon. Serves six.
Hush Puppies
1 cup self-rising cornmeal
1/2 cup self-rising flour
1 Tablespoon granulated sugar
1/2 cup minced onion
1 cup milk
1 large egg, beaten
Cooking Oil
Combine first four ingredients in bowl. Stir in milk and egg until combined.
Preheat cooking oil to 350°F in heavy skillet or deep fryer. Drop level
tablespoons of batter into hot oil. Turning hush puppies frequently, cook
until golden brown on every side, about 3 minutes. Remove with slotted
spoon. Drain on paper towels. Yields 2 dozen.
Note: If self-rising cornmeal is not available, add 2 teaspoons baking
powder and 2 teaspoons salt to 1 cup of cornmeal.
Betty in MD.
I hope this is what your looking for
Robyn 6-14-05
Edie in Okla.
Peach Salsa
3 firm peaches (about 1 lb.)
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers,
chopped
1 tbsp. cilantro, coarsely chopped
(fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins. Cut peaches into
thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into
boiling water, then peel and seed them. Cut into medium julienne strips.
Combine peaches and tomatoes. Add onions, peppers and cilantro, if using.
Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If
using within several hours, no need to refrigerate; otherwise cover and
refrigerate.
Thanks to Judy, LornaJ, Mudnlaw in
Cajun County, Patty and Chris in NM for info on how to have a wedding cake
without gluten. I am forwarding all of your info to my sister. Hopefully,
with the info and the web sites included, my niece will be able to shove the
cake into her new husbands face for photos, lol.
I knew I could count on those in Nancyland to help. And thank you Nancy for
all you do.
Gloria (SC)
Hello Nancy, I have been reading
about the bird baths and putting three copper pennies in them to keep them
clean. If LaVerne means 'real' copper pennies then you will have to use
those pennies from 1981 and earlier as since 1982 (I am pretty certain of
the year) pennies are made of zinc with copper plating. Betty in Ms
for Candy from Boston turning a room
into nautical decor.
Paint plain small table white. Use rope (sisal, 1/2 inch diameter or 3/4
inch diameter rope to wrap the legs. Spray adhesive applied before wrapping
the rope will keep it in place. Use rope on the edges of the table to border
the top for a decorative flair. Use the same rope size to border a plain
mirror, using the spray adhesive to mount the rope permanently. You can also
use the rope to cover the curtain rods. Use a blue and white stripe on the
walls or one wall for emphasis, by applying 3 inch masking tape evenly on
one wall. First paint the wall white, then apply the tape in a vertical
straight line from ceiling to floor. Then paint the wall blue over the
untaped areas. Let the paint dry for at least 4 hours and remove the tape.
Use a similar blue and white pattern for curtains. Use a navy bedspread with
crisp white linen. Don't forget to make the rounds of thrift shops for
nautical-looking candle holders (they will look like lanterns), oars,
mirrors, and pictures of ships.
Hope this helps. Hugs, cat in ok.
I made this yesterday because I had
a turkey I needed to use in my freezer. It was wonderful.
Roast turkey with Old Fashioned Bread Dressing
1 cup chopped celery
1 cup sliced fresh mushrooms or one 4-ounce can sliced mushrooms, drained
(optional)
1/2 cup chopped onion (1 medium)
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread cubes*
1/2 to 3/4 cup chicken broth or water
1 10- to 12-pound turkey
Cooking oil
1/3 cup margarine or butter
For stuffing, in a medium saucepan cook celery; fresh mushrooms, if using;
and onion in margarine or butter until tender but not brown; remove from
heat. Stir in poultry seasoning or sage, pepper, and salt. Place dry bread
cubes in a large mixing bowl; add onion mixture and, if using, canned
mushrooms. Drizzle with enough broth or water to moisten, tossing lightly.
Season body cavity of turkey with salt. Spoon some of the stuffing loosely
into neck cavity. Pull the neck skin to the back; fasten with a skewer.
Lightly spoon more stuffing into the body cavity. (Place any remaining
stuffing in a casserole, cover, and chill. Bake stuffing alongside turkey
for 30 to 45 minutes or until heated through.) Tuck the ends of the
drumsticks under the band of skin across the tail. If the band of skin is
not present, tie the drumsticks securely to the tail. Twist wing tips under
the back. Place turkey, breast side up, on a rack in a shallow roasting pan.
Brush with oil. Insert a meat thermometer into the center of one of the
inside thigh muscles. The thermometer bulb should not touch the bone. Cover
turkey loosely with foil. Roast turkey in a 325 degree F oven for 3-1/4 to
3-1/2 hours or until thermometer registers 180 degrees F. The internal
temperature of the stuffing should reach 165 degrees F. After 2-1/2 hours,
cut band of skin or string between the drumsticks so thighs will cook
evenly. When done, drumsticks should move very easily in their sockets and
their thickest parts should feel soft when pressed. Uncover the last 30
minutes of roasting. Remove turkey from oven. Cover; let stand 15 to 20
minutes before carving. Use a spoon to remove stuffing from turkey; place in
a serving bowl. Carve turkey. Makes 12 to 14 servings.
*Note: To make dry bread cubes for stuffing, cut bread into 1/2-inch square
pieces. (You'll need 12 to 14 slices of bread for 8 cups of dry cubes.)
Spread in a single layer in a 15-1/2x10-1/2x2-inch baking pan. Bake in a 300
degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.
(Bread will continue to dry as it cools.) Or, let stand, loosely covered, at
room temperature for 8 to 12 hours.
Heather
Marsha along the Mississippi river
in Iowa, if there was a prize to give away, you would win it! I do live in
Newburgh Indiana. It's a nice little town, and I enjoy the Ohio river.
There's a lot of barge traffic, and we can watch them go through the lock
and dam. I read in the local newspaper recently that brain sandwiches would
be discontinued in our restaurants. Worry over some kind of disease, if I
remember right. If asked what food this area is most noted for, I'd have to
say catfish fiddlers and barbecue ribs. We have a restaurant here in
Newburgh, Nob Hill, that serves really good fiddlers. Did you ever get to
eat there? Marsha, you sure have a good memory!
Susie Indy, I have to be honest. Neither my husband nor I liked the Peking
Roast as well as other methods I use. I did the whole routine of soaking it
in vinegar overnight and it gave it a slight tart taste that we didn't care
for. You pour strong coffee over the roast too. It did make a lot of good
broth so I made Dennis Weaver's drop dumplings to go with. They were tasty.
I also made creamed cabbage with bacon. I don't know who sent it in, but I
sure pigged out on it! I will send in the Peking Roast recipe if you still
want it. If you like Sauerbraten, you might like it.
Nancy, you've heard it before, but this newsletter is the greatest! I so
enjoy the interaction of the members and the good recipes. I hope you're
enjoying a good day there in Texas. I have to tell you this, knowing that
you enjoy animals. Yesterday my neighbor called me over to her yard to see a
nest of tiny baby bunnies. They didn't even have their eyes open yet. So
cute, and I think there were five of them. The mommy had built a nice nest
right in my neighbors rose bed and covered it with grass and straw. :)
Doris, S. Indiana
Nancy, I need some HELP! I made 6
pints of homemade plum jelly last night with the sure-jell method. I got up
this morning, and had plum syrup. It tastes wonderful, but did not jell.
What can I do, if anything? Thanks so much.
Betty in Texas
Hi Everyone,
I've been busy this week preparing and freezing dishes for July 4th weekend
family reunions and I did one today that I think some of you may enjoy. My
sister gave me the recipe and she says its VERY good and freezes well. My
bit of sampling before freezing it seemed to indicate tat she's right. Can't
wait to serve it to my houseguests, probably with hot garlic bread and a
good green salad. Hope you enjoy.
Gail in LA
SPINACH SPAGHETTI CASSEROLE
1-1/2 lbs. lean ground beef
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1 (26 oz.) jar spaghetti sauce
1 tsp. Italian seasoning
1 (10. oz.) pkg. frozen chopped spinach, thawed and drained
2 c. shredded Monterey Jack cheese
1 1/2 c. sour cream
1 egg, lightly beaten
1 tsp. garlic salt
8 oz. wide egg noodles, cooked and drained
1 1/2 c. shredded parmesan cheese
Cook first four ingredients in a large skillet over medium heat until
crumbled and no longer pink. Drain and return to skillet. Stir in spaghetti
sauce and Italian seasoning.
Combine spinach and next four ingredients. Fold in noodles and spoon into a
lightly greased 13x9 inch baking dish. Sprinkle half of parmesan cheese; top
with beef mixture and remaining parmesan cheese. Bake at 350 degrees for 30
minutes or until bubbly and golden.
For Susie in Indy
This is in response to your request of June 14th for recipes using Blue
Cheese. A favourite of my husband's. Pears and blue cheese are great
together.
Pear Blue Cheese Salad
1 small Romaine lettuce heart, washed, dried and torn
1 Fresh pear, peeled and diced (I have used canned)
1/2 cup Blue Cheese or amount to suit your taste
Blue Cheese Dressing
Add the pear and cheese to lettuce; add dressing, tossing to coat and serve.
4 servings
Enjoy! Barb in Calgary
This is for Ruthann in Ohio who
asked for a Punch recipe in today's column (June 10). I got this awhile ago
on this site. I haven't tried it yet but it sure looks like a winner to me.
Tropical Cream Punch
1 14 oz Eagle Brand Sweetened Condensed Milk
1 6 oz can frozen orange juice concentrate, thawed
1 6 oz can frozen pineapple juice, thawed
2 (1 liter) Bottles Club Soda, chilled
In punch bowl combine milk and juices, mix well. Add club soda. Garnish as
desired - Serve over ice.
I think fresh mint leaves would be a nice garnish
Fern in North Carolina
I am looking for a recipe for a
yummy seafood bisque. Does anyone out there have one?
Thanks, Cindy
Good Morning Nancy:
This is recipe is for Betty H in the June 10th newsletter. She wanted the
following dessert recipe. I have had this recipe for a number of years and
always enjoy it.
Crust
1,2,3 Layer Dessert
1/2 C Butter
1 C chopped nuts (walnuts is what I use)
1-1/4 C flour
Mix together and pat mixture into 9x13 pan. Bake 350 for 20 minutes, cool.
Next layer:
1 (8oz) pkg. cream cheese
1/2 carton (9oz) Cool Whip
1 C powdered sugar
Mix together and spread on the baked crust.
Next layers:
1 pkg. Butterscotch instant pudding (small pkg.), mix pudding with 1-1/2 C
milk and beat for about 3 mins. Pour over cream cheese mixture.
1 pkg. Chocolate instant pudding (small pkg.) mix pudding with 1-1/2 C milk
and beat for about 3 mins. Pour over butterscotch pudding and spread out to
edges.
Spread rest of the cool whip on top and sprinkle with chopped nuts.
Enjoy Judy in Ohio
This is for Deb who was asking for
different spreads for bread. I'm sending a couple of my favorites,
though I wanted to say that if you go to recipesource.com and click on the
appetizer section,
you will find a nice selection of different kinds of spreads. Hope you enjoy
these as much as I do. Have
a great week.
Mary H from Alabama
Pineapple Cream Cheese Spread
Recipe By : TASTE OF HOME
8 ounces fat free cream cheese softened
8 ounces crushed pineapple in juice -- drained In a
bowl,
Combine cream cheese and pineapple. Chill. Yield:
1-1/8 cups.
Amish Peanut Butter
1/2 c creamy or chunky peanut butter
1/4 c marshmallow creme or fluff
1c light corn syrup
In a mixing bowl, stir all the ingredients together till combined. Place in
a covered container. Use as a
bread spread or ice cream topper. Store in refrigerator, bring to room
temperature before using,
or soften in microwave.
This is for Agatha from the June 13
newsletter: If the type of ants you have are what I call "sugar ants" (very
tiny ones) or just regular ants coming in to find water/food, a natural
remedy I have used before is to sprinkle cayenne pepper on the holes, or
cracks where they coming in. For whatever reason, it repels them. If the
area gets high traffic or can get washed away, you will need to reapply.
Tina
Thanks to all who sent in the info
for the "Friendship Mug" that I was looking for. Although these aren't the
exact one I had, I will be able to compile from the different responses into
what I remember. I knew I could count on all of you in Nancyland.
Gloria (SC)