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Recipes
The recipe for my Rice A
Roni clone was posted in the 10/28
newsletter. I had written to A in Al and typed in 11/28. Talk about
"being ahead of the times!"
Enjoy your weekend, Andee
For A In Alabama who asked for the other versions of my
Homemade Rice A Roni dish.
Follow the original recipe which I posted but do not add the almonds to
the following versions but please add the pasta.
Mexican - Add 1/2 C drained and diced
tomatoes with 1 Tsp. of cumin and a small can of drained corn or Mexican
corn. Sprinkle the finished rice with chopped fresh cilantro (2 TB.)
Beef - Substitute beef stock for the chicken
stock.
Spanish - Use beef stock and add 1/4 C of
canned, drained and diced tomatoes with 1 TB of Chili Powder.
Mushroom - Either beef or chicken flavorings
can be used. Add either 1/2 C freshly sliced mushrooms (fried in with the
rice and pasta) or a small can of sliced and well-drained mushrooms. (You
can add 2 chopped cloves of garlic right before you add the liquid for a
garlic-mushroom flavor!)
Vegetable -Use vegetable stock instead of
chicken or beef. Add 1/4 C diced carrots, 1/4 Cup bell peppers and any
other vegetable of your choice, chopped. A handful of salted peanuts is a
nice addition after the rice has cooked completely.
Cheese- Just follow the original recipe and
add 1/2 to 1 C of your favorite cheese. You can add a cup of frozen
chopped broccoli too if you like the Cheesy Broccoli flavored mix.
If you're adding something that's a liquid, you have to adjust the 2 cups
of stock that is called for in the original recipe. If you want to add
cooked meat or chicken, I highly suggest adding chopped or diced meat to
the dish after it has cooked completely and mix well.
Cajun-Use either the chicken or beef stock,
add 1 TB of any Cajun seasoning mix and 1 Tsp. of white pepper to kick up
the flavor. Also add 1/2 finely chopped red bell peppers.
I've experimented with different kinds of rice in the past. Long Grain
Rice works the best but Jasmine rice seems to work well but you have to
find out what the manufacturer recommends as far as how much liquid you
have to use and adjust the recipe according to those instructions.
Andee In L.A.
Tired of the same 'ol gifts? Find something new at The Lighter Side Co.!
Nov. 9th newsletter.
This is for Rita in Grand Island, NY and Bunnie from Parker, Colorado, and Peggy
in Canada. It's nice to see we seniors are able to enjoy Nancy's web site. Do
you think we'll ever get around to using all of these delicious recipes?? I have
so many saved my desk drawers are over-flowing and so is my computer. LOL
Bunnie, I live right off Smoky Hill Rd, not too far from the new Southlands
Shopping Center that just opened. I'm not too far from you. We're practically
neighbors.
Nancy, thanks for all of the fun we are having because of you.
Donna in Colorado
For Sue in FL for her Cookie Exchange:
Krispy Date Balls
2 well beaten eggs
1 cup sugar
1/2 stick margarine
1 cup dates, chopped
Cook together 5 minutes after it comes to a boil, stirring constantly. Cool
slightly.
Add:
1 cup chopped nuts
1 tsp. vanilla
3 cups Rice Krispies
Form into 1 inch balls and roll in cocoanut.
jsham, AR (70)
What a group!! You came up with several low-fat,
low-cal recipes in the same newsletter that I had
requested them. Great minds think alike. This is the time of the year we need
these recipes so keep them coming. Thanks Nancy and all those who sent the
recipes.
Bunnie in Colorado
This is for Linda in TX. If you are looking for an
easy, but good recipe for gingersnap cookies, it doesn’t get any easier than
with a mix. This is a mix for a “Vanilla Gingersnap”
cookie. It’s spiced like a gingersnap cookie but without the molasses. I
think you’ll find it very good.
You can try this cookie at a
very special price—only for Nancylanders!
Dennis Weaver
The Prepared Pantry
www.preparedpantry.com
Before we leave grits - I recently submitted the
Louisiana Grits recipe
that is very good as a side dish for dinners. Since then, I found another
recipe in my To Try file that sounds great and I would like to pass it
along. I haven't tried it yet, but plan to soon. It was posted on another
site as being in the January 2006 Southern Living magazine and their recipes
are very good.
Baked Cheese Grits
6-8 servings
Prep and Cook Time: 1 hour, 15 minutes
5 cups chicken broth
1-1/4 cups uncooked quick-cooking grits
1/2 (8 oz.) package extra-sharp cheddar cheese, shredded (1 cup)
1/2 (8 oz.) package Monterey Jack cheese, shredded (1 cup)
1/4 cup whipping cream
1 teaspoon hot sauce
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce (optional)
3 large eggs, lightly beaten
My Note: There is no mention of salt in the recipe. That must mean that the
chicken broth would make it salty enough. I do remember the old saying I have
heard all my life: "When the sun shines while it is raining, it means the devil
is whipping his wife for not salting the grits!" So - I think I would add a
little to the above just in case.
Directions: Bring chicken broth to a boil in a medium saucepan over medium heat.
Gradually whisk in grits, bring to a boil. Reduce heat to medium-low and simmer,
stirring occasionally, for 10 minutes or until grits are thick. Stir in Cheddar
cheese and next five ingredients. Add Worcestershire sauce if desired. Stir
until cheese melts.
Remove from heat and stir in eggs. Pour grits into lightly greased 2-quart
baking dish. Bake, uncovered at 350 degrees for 40-45 minutes.
Barbara in Alabama
Upcoming Holiday Greeting Cards
Chocolate Walnut Pie Bars
CRUST
1-1/2 cups all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1/4 cup packed brown sugar
FILLING
3 large eggs
3/4 cup light corn syrup
3/4 cup granulated sugar
2 tbsp butter or margarine, melted
1 tsp vanilla extract
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1-1/2 cups coarsely chopped walnuts
FOR CRUST:
PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. BEAT flour, butter and
brown sugar in small mixer bowl until crumbly. Press onto bottom of prepared
baking pan. BAKE for 12 to 15 minutes or until lightly browned.
FOR FILLING:
BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in large
mixer bowl. Stir in morsels and nuts; pour over hot crust. BAKE at 350°F. for 25
to 30 minutes or until set.
Cool completely in pan on wire rack.
Star
This is for Penny West Virginia who asked for a
Mounds Bar recipe in the Thursday Nov. 9 newsletter.
Mounds Candy Bars
2 sticks margarine
1 package coconut, 14 ounces
One can sweetened condensed milk
1 package 12 ounces dark or milk chocolate chips, dark is best
4 cups nuts chopped
1 teaspoon vanilla
2 pounds powdered sugar
1/2 bar paraffin or more if needed
Melt margarine and pour over coconut
Add vanilla, nuts, sugar and milk. Mix well and chill. Shape into the small bars
and dip in paraffin and chocolate that has been melted together. I've made this
for years and have found that if you use a little less sugar so that the candy
is not quite so dense it taste better. They will be a little harder to eat
because they are soft but worth it. Also it is scrumptious when dipped into
almond bark.
This is for grannym IL who was looking for recipes
for Baked oatmeal. Our family got this super easy recipe from a friend about 10
years ago and it has been a family favorite ever since. It is so yummy served
piping hot from the oven with raisins and milk. Try it; you'll love it!
Baked Oatmeal
1/2 cup butter, melted
1 cup brown sugar
2 eggs, beaten
3 cups regular rolled oats
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
Melt butter; add brown sugar and beaten eggs. Add all other ingredients and mix
well. Bake in a greased 9" pie plate or casserole dish at 350° for 40-50 minutes
or until golden brown.
Yield: 6-8 servings
~Anna in MO
In the Nov. 8 newsletter Donna in Colorado wanted to
know how many seniors
are subscribers to the newsletter well here is another one I am 72.
Sandy in Danvers Ma.
Good morning family! To Penny in West Virginia,
welcome to the group! My in-laws are from Parkersburg and Vienna.
To Chris in NM, thanks for the Jello websites in the
11/9 newsletter. I hope to be happily browsing
there soon.
I never realized so many people actually liked grits!
Several years ago I had breakfast at an Amish restaurant in Montgomery Indiana
called Gasthoff House. They served their homemade grits with home churned
butter, and homemade syrup. I thought it was to die for! I can hear my arteries
closing up just thinking about it and all the great Amish food there! But oh how
delicious.
While I was there, they had samples of their homemade hot spiced cider. I havent
tasted anything like it since then. I would love to have their recipe or one
similar. I know there was pineapple juice in it, and lots of cinnamon. Does
anyone in that area happen to have their recipe and would like to share? Thanks!
Huggs to Nancy and everyone from
Dee in Southern IL. enjoying the 2 warm days we have been blessed with.
I am another senior
member, who really enjoys this site, even though, there are some days that I
will have several newsletters to read. I am 70 and reliving my teenage years
with two teenage granddaughters, and yes, they are just a bit faster than me!!
The three of us love to enter cooking contests and have been picked as
finalists. Does anyone in Nancyland have a recipe for a popcorn ball, made with
taffy or a soft caramel - it stays soft and chewy - not hard and brittle. Thank
you for any help you can give me.
Jean from Oklahoma.
Hi there, I am a 66 year old
senior.
Bette~Indiana
In response to the question about how many senior citizens are members of
Nancyland, well, my sister, Jeannie in Henderson, Texas and I, both are
senior citizens. Oops, I may be in hot water
now. LOL.
Barbara in Corsicana,Texas
Hey to all my favorite cooks! Looking for your
favorite TNT sage or oyster dressing recipe. I need ones either baked in the
oven or done in the crockpot. You families favorites are appreciated.
Debi in North Carolina
Dear Nancy, I love your e-mails. In the last few
days, however, I can not see the recipe as it is partially covered with the
recent activity list. I only have web tv. so I never know if it is only on my
unsophisticated computer or if others share my problem. Thanks for all
you do! You are amazing!
Carol in Albuquerque
Comment
I think the I resolved the problem with your email. Your setting was set
for computers with full email functions. If others are only getting the
top of the email newsletter all garbled up with the newsletter please send me an
email. I can help get it changed.
Oh Nancy, How I love it when you forget that it's
Thursday!! Thank you so much! Give the furbabies a
pet for me. Hope they are helping you today.
To Donna in Colorado, 60 is just next door! And Myron Drinkwater, I too love the
instant grits. I also put soft cooked eggs in them and of course cheese is a
real plus! And for goodness sake folks, do not forget the butter on those grits.
When I was a kid we called them yellow grits since we put so much butter on
them. Don't use as much now but it still has to be there with the salt and
pepper.
Have a question for you all. I have lost a cookie recipe
that I make every year, have been doing for years. It must have somehow not
gotten back into the book last year. It is cookies, sort of soft, made with
mince meat. My kids love these, and I just have to
make them for the holidays. I'm hoping someone in our little family will be able
to help me.
Thanks all, and have a wonderful weekend.
Billie in FL
Comment
I had the newsletter online and finished when I realized it was Thursday.
Nancy
Hi all Nancylanders. Here I am again with a request,
and a quick recipe. I am looking for some simple recipes for Tilapia. I’d like
something without a lot of fat and sodium since I am trying to start eating a
little healthier. Thanks in advance to all. Tilapia has become my favorite fish,
so any recipes will be helpful. I saw the following recipe on Paula Dean’s show,
and it is so incredibly easy and tasty. I never would have guessed it.
Mrs. Hoggle's Stuffed Cranberry Sauce
1 (8-ounce) package cream cheese, softened
2 tablespoons good-quality mayonnaise
1/4 to 1/2 cup chopped pecans
1 (16-ounce) can jellied cranberry sauce, chilled
Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add
pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream
cheese mixture on 1 round and place another round on top, sandwich style. Cut
each round in half like a sandwich and place in shallow container, covered. Keep
in refrigerator until time to serve.
Donna in IL
I am submitting my favorite Sloppy Joes
recipe. We like this one a lot and will not try anything different. Let me know
what you think if you try it. Barb in OKC
Sloppy Joes
1 lb. less fat ground beef
1/2 c. chopped onion
1/4 c. chopped green bell pepper
1/2 c. chopped celery
1 8-0oz. can tomato sauce
1/4 c. catsup
1 tb. vinegar (I use rice wine vinegar)
1 tb. sugar (I use 2-3 pkg. Splenda)
Salt and pepper to taste
Brown the ground beef, adding the chopped onions, green pepper and celery during
the browning process. Once the meat is cooked, drain the fat, if necessary. Add
the remaining. to the meat mixture. Cover and simmer for 30 min. Serve on
hamburger buns.
Good Morning Nancylanders, First off , I will join
the senior group as I am 74 and still cooking up a storm. LOL Linda 11/9, was
looking for a soft chocolate chip cookie. My DD was always telling me I could
never make choc. chip cookies that she liked. Well, I found this one and my
whole family loves them. They are really very good and just the right texture.
If you decide to make these, I feel sure you will not be disappointed.
Unfortunately I cannot remember where I got this recipe to give credit.
SOFT CHOCOLATE CHIP COOKIES
4-1/2 cups all purpose flour
2 tsp. baking soda
2 cups unsalted butter, softened
1-1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4oz) packages instant vanilla pudding*
4 eggs
2 tsp. vanilla extract*
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Preheat oven to 350º Sift together the flour and baking soda set aside.
In a large bowl, cream together the butter, brown sugar and white sugar. Beat in
the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in
the flour mixture. Finally, stir in the chocolate chips and nuts. (This will
have to be mixed in by hand)
Drop cookies by rounded spoonfuls onto ungreased* cookie sheets.
Bake for 10 to 12 minutes. Edges should be golden brown. Watch closely. May need
to bake 1 minute more or less depending on your oven.
NOTES* I used sugar free/fat free/ instant vanilla pudding.
Also used 1 Tbls. vanilla. Like the flavor better.
Liined my cookie sheets with parchment paper for easier cleanup. Also opted not
to use nuts. I used my cookie scoop and put 12 cookies per sheet. Mixed
everything in my KA Mixer.
This makes 72-75 cookies.
Harriet/AZ
Hi All! I’ve lost my recipe for
homemade pretzels and I’ve wanted to make some for my teenage son. My old
recipe was yeast dough that was formed, raised, boiled in a brine bath and then
baked. I’d like a pretzel that can be make ahead and then frozen and reheated in
the microwave (Did I mention he’s a teenager?).
Thanks for your help.
FL Jill
I hope this is where I post a recipe. This is for
White Holiday fudge given to me years ago: I have made it several times.
White Holiday Fudge
2 cups sugar
1/2 cup sour cream
1/3 cup light corn syrup
2 tbs butter
1/4tsp salt
Bring to a boil slowly to 236 on candy thermometer Remove from heat.
Let set 15 minutes and beat until it loses it gloss add
2 tsp vanilla
1/4 cup candied cherries(like what you get for fruitcake)
1 cup chopped nuts
Pour into greased pan.
I use probably an 8x8 pan.
Now here is a gelatin salad my sister gave me recipe for after I was married(50
years ago)
Lime Walnut Salad
1 package Lime Jello
1 cup boiling water
1 can crushed pineapple
1 cup cottage cheese
1/2 cup diced celery
1/2 cup chopped nuts
Dissolve jello in boiling water. Add all other ingredients . Turn into mold(if
desired) and let set. I have molded it into a a Christmas tree shape mold
before.
I am 67. Mary Ann upstate N Y
I am a senior. 67
Betty D from Bama
Does anyone have a recipe to make
taco seasoning mix. I would like to be able to make
up a pint jar sized quantity of a taco seasoning that I could just scoop out to
make tacos or to sprinkle on chicken when baking etc.
Lori R.
I think introducing ourselves would be a great way to
get to know all the wonderful people we meet here each day. My name is Mariann,
I live in Michigan with 1 husband, 5 children ages 20 ,18, and three 5 year
olds. I am 41 years old and an avid cook and
homemaker. I love to knit, sew and garden.
I would have to echo everyone else's sentiments Nancy. I love this newsletter so
much that I actually find myself upset when I open my email and it' not there.
It's like waiting for snail mail for most of us. The highlight of the day. LOL
Mariann in Michigan
Hi, Nancy, I was wondering if your readers or you
could help me. I bought a baking pan at walmart to
bake in . It has 8 individual loaf pans in it, each little baking loaf measures
4" by 2 and one half . What I need to know is how long to bake fruit breads it,
such as poppy seed bread or strawberry bread. Also how long would you bake
meatloaf in them. Thank you. I love your site. You do a wonderful job and yours
is my favorite newsletter! Blessings to all of you.
Shirley
Vicki in Stillwater OK, your
cheesecake recipe sounds yummy and I want to try it out but I have one
question regarding the crust, according to the directions it does not say
whether or not you need to combine the crushed cookies with butter/margarine.
Could you please let me know if the cookies need a binder in them? Thanks!
Also, I am still looking for any help on a good recipe for making gingerbread
houses for my yearly competition with my sister. This year she insists on making
them from scrap!! So if any one has any recipes they would like to share I would
LOVE to have them! (I was kind of hoping that Dennis from the Prepared Pantry
would have some ideas.)
Thanks,
Gracie, Rochester, NY
Hi everyone. Sue from Ky wrote
11/9 that she had lost her recipe for
fudge made with Peach Brandy. This sounds great,
would like to make it myself. We do have one that is made with Kahlua, it is a
chocolate base using marshmallow cream. Sue, if that might work with the brandy
instead, will send it if you want it.
Marilyn in FL (69)
Nancy and everyone! Thanks for adding to the
happiness of being retired! I tell folks that I
don’t feel guilty as I worked for many years to get this opportunity to do what
I basically want to do (includes eating and napping).
Keeping up with this newsletter has provided me an opportunity to keep up my
skills (computer and organizing), my good judgment (having to make good choices
since I know I can’t eat all that is offered), and my association with people of
same likes as I (cooking).
I have actually lost a few pounds by cooking only what hubby and I need. If a
recipe makes too much, it gets frozen in meal portions (and it usually does). I
do not throw away food eventually as one lady told me that she does. Having
dishes in freezer allows me to do other things. When we get busy with a project,
I plan a meal around mostly frozen dishes. This includes desserts. So we can
have a variety of sweets for the holidays, these will be shared outside the home
to people who can include them in their diets.
Nancy, I have a new concern and maybe you or someone can offer something. I love
kitty babies and enjoy the stories. This week I paid a visit to the neighbor
down road to hug her kitty baby. Neighbor told me about another neighbor who is
suffering from a cat bite. Her kitty baby bit her and her hand “blew up like a
balloon.” She is under doctor’s care. As of yesterday afternoon, the hand looked
better, but lady has a long way to go before it returns to normal (and this will
include therapy). My first question: did kitty have her shots? And, she did.
Peggy NELA (70 next February)
Hello Nancy, Siggy & Ditto out there in Nancyland. I
really enjoy your newsletter and have printed out so many recipes from your
issues from all of the wonderful folks who share their recipes and words of
advice.
This is for Barb in MI about chocolate chips. At
the end of our frenzied baking sessions during Christmas we usually have a few
leftover bags of chips. We just store them in a metal popcorn tin that comes out
at Christmas. They never go bad. We use them in cookies, fudge and whatever else
we need them for. Even after a year, they are still fine. The whitish color does
not affect using them in baking.
Jackie
This is for Chris in NM a recipe for her
granddaughter who is diabetic. I just follow the recipe for pumpkin pie on the
Libby can using fat-free milk and Splenda and put in a pie pan without a crust.
I am also sending a recipe in my Home Cookin files. Love this program. So glad
you recommended and Thanks for forgetting it was Thursday again.
67 year old Mary Jo in Md.
Pumpkin Custard
1 (15 oz) can of pumpkin
1 8 oz lite cool whip
1/4 Teaspoon pumpkin pie spice
1 Large box sugar free vanilla instant pudding
mix pudding as directed with whisk 2 minutes. Add rest of ingredients
and fold in to pudding till all is combined.
Put in fridge till set.
Source: Home Cookin Chapter: Diabetic Desserts
Here is a dessert recipe my friend Linda's mother
used to make when we were young. My husband and I have made it and enjoy it very
much.
Melba's Dessert
1 (18.25 oz) white cake mix
1/2 gal vanilla ice cream
1 cup (6 oz) semisweet chocolate chips
1 tbsp butter
Chopped peanuts (optional)
Prepare cake mix according to package directions. When cake has completely
cooled, invert into a lasagna pan. Cut ice cream into "bricks" (an electric
knife works well for this). Place slices evenly on top of cake. Have ready,
thoroughly melted chocolate chips to which you have added the butter, and
peanuts, if desired. Pour over ice cream. At this point, you must work quickly
because the ice cream will start to melt as soon as the warm chocolate hits it.
Cover with aluminum foil or plastic wrap and place in the freezer. You must have
room to place the pan completely flat. The lasagna pan allows a little room for
the chocolate to drip over the edge of the cake. Allow to stand at room
temperature 15-20 minutes before attempting to cut and serve.
grannym IL
Hello to all,
I would like to make a quiche without the pie crust. Does anyone have a recipe
for one.? I just don't like pie crust, strange I know. I'm also another
Senior Citizen age 75. recently widowed after 55 years. I sure enjoy this Newsletter In
fact I think I'm addicted to it Like a lot of you. I want to wish everyone a
very Happy Thanksgiving.
Dorothy in IL
Dear Nancy,
I've spent all evening trying to find your correct address in order to send in
my "Mocha Oatmeal Cake" recipe. I've tried to send in other recipes but they
were never printed so I assume you never got them. I'm a stubborn 81-year old
who never gives up. I love your Newsletter and look forward to reading it which
usually makes my day. Thank you making it possible. The following recipe is one
I've used for over forty years but have no idea where I got it:
Gerry in New Hampshire
MOCHA OATMEAL CAKE
2 tablespoons instant coffee
1 1/3 cup boiling water
1 cup Old Fashioned Quaker Oats
NOTE: 1-1/3 cup strong coffee can replace the instant coffee and boiling water
3/4 cup butter at room temperature
1 cup granulated sugar
1 cup light brown sugar packed well into cup
2 large eggs
1-1/2 teaspoon vanilla
2 cups all-purpose flour (mix flour in container, spoon lightly into measuring
cup and level off with knife)
1 1/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons dark cocoa
1. Combine coffee, water and oats in small bowl. Cover and let stand for 20
minutes.
2. Cream butter and sugars well. (Use electric mixer).
3. Add eggs one at a time, beating well after each addition. Add vanilla.
4. Add oat mixture to the butter mixture and beat well.
5. Sift together flour, soda, salt and cocoa. Add and beat for a full 2 minutes.
6. Pour into a greased bundt or tube pan and bake in preheated 350-degree oven
for 50 - 55 minutes or until done. Cool in pan for 10 minutes before removing.
FROSTING
1 cup confectioners sugar
1 1/2 tablespoons hot coffee
1/2 teaspoon vanilla
1/2 tablespoons butter
Dash of salt
Combine all ingredients and beat well. Drizzle over cool cake.
Nancy, thanks so much for the Thursday newsletter. I so look forward to reading
your column the other six days a week that on Thursday, when I realize I won't
have that pleasure, I get a little sad. I guess I'm hooked.
By the way, I think telling our ages would be fun! I'm 58 for the next few days;
on the 22nd of this month I will be 59. However, I'm only 18 inside, so I'm not
sure how my body got this old. LOL.
Barb in MI: Concerning you whitish chocolate chips, I read something somewhere
recently that said the white color was merely the oil coming to the surface of
the chip and they were perfectly OK to eat.
Hope everyone has a great weekend.
Doris in Oklahoma City
I have a question for the lady who sent in the recipe for the
Bourbon Pecan
Cake. It says to grease and flour the pans and line with wax paper. It then goes
on with the directions to prepare the cake. At the end of the recipe it says:
Allow 2 cups for a 6"layer, 5 cups for 8" layer, 7 cups for 10" layer.
Could you please indicate what size pans are needed? I want to make this and
give as gifts, but need to know the size of pans I need.
Thank you so much, Cyndi in Mc Queeney, Tx
In the Nov. 8 newsletter Donna in Colorado wanted to know how many seniors are
in the group.
Hi Nancy,
I am enjoying this newsletter so much. Thanks for your hard work.
I am 72 years old. Live in Springfield, MO. My Mother and I live together and
she is 95. When my dad was alive, and were all younger, we sat aside a day for
the family to gather and make candy. Later will send recipes. I still work and
have my own tax business of 44 years. Old bookkeepers never die they just lose
their balance. :-)
Kay, Springfield MO
This if for grammym in IL in the
Nov. 6, 2006 newsletter for
baked oatmeal.
Joan in Linden, NJ
6 cups quick-cooking oats
1 tsp. baking powder
1 cup sugar
2 cups milk
1 cup packed brown sugar
1 cup vegetable oil
2 tsp. salt
4 eggs, lightly beaten
Additional milk
In bowl, combine all ingredients, except additional milk. Pour into greased
13x9x2 baking pan. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until
set. Serve with additional milk.
9 servings.
On the mock turtle candy recipe says put pecan on the softened rolo and push
down til it covers pretzel, then says, Let cook?? put them back in oven?? if so
how long??
thank you
Linda
Barb in MI, that whitish color on your
chocolate chips is called “bloom”. The
composition of chocolate chips is relatively fragile. Over time, especially with
temperature changes, the cocoa butter and sugar tends to separate and the sugar
crystals migrate to the surface creating a white dusting. The chips are
perfectly safe. Sometimes with bloom, the chips will have a bit of a “chalky”
texture but that will disappear with baking. Enjoy your chips.
Dennis Weaver
The Prepared Pantry
www.preparedpantry.com
Nancy, I just love your 'site' and all the great recipes; I am looking for a
"Jell-O" type mold ~ using a can of jellied cranberries, Jell-O and cool whip or
cream cheese. I am sure one or many of your readers have an easy, similar recipe
they would like to share.
Thankx, Anita S. in Olean, New York
Hi Lindah in Texas.
If you are looking for a chocolate that you can melt in a fondue pot and dip
marshmallows, fruit, or cookies in, look for chocolate wafers. Chocolate wafers
are made specifically for dipping and coating though you can use the chocolate
in baking as well. It should have the right consistency to melt and dip. (If you
need it a little thinner, you can add a very little bit of shortening or
vegetable oil but I don’t think that will be necessary.)
If you can’t find the chocolate you need at your grocery store, we sell great
imported wafers in milk chocolate, dark chocolate, bittersweet chocolate, and
white chocolate.
You can learn more about chocolate wafers here.
Dennis Weaver
The Prepared Pantry www.preparedpantry.com
I am adding my name to all the lovely
senior citizens, my friends in this
Newsletter! I just turned 72.
For Bunnie from Colorado who needs to lose weight: I, too need to shed 20 pounds
per doctor's orders. He told me to cut way back on pasta, rice, bread and my
beloved potatoes. I have done this and so far in two weeks have lost 3 pounds,
not a lot, but it's a start.
Also told to eat more veggies and fruit and to EXERCISE. I told him that word is
not in my vocabulary. . .would rather spend my time searching out Nancy's great
Newsletter and reading all those good recipes with ingredients I can't have,
sob, sob, sob.
My sister also needed to lose because she was borderline diabetic (which is now
also my reason). She avoided pasta, rice, bread and potatoes, walked, and lost
25 pounds. . .looks great!
Good luck to both of us!!
~*Mary Alyce in WI*~
Comment
The "E" word rates right up there with that awful four letter word "diet"
Nancy
Hi Nancy,
I just want to say Thank you, thank you to Marilyn in Fl. The dipping sauces are
such a great thing. I can't wait for the holidays now.
Carole with an "E" in Calgary age 61
Nancy
Good evening Nancy and all Nancylanders. Glad to see there are so many good
cooks in Nancyland willing to share their recipes! I am also of the older
generation - 61 yrs young.
But I am so pleased to see recipes I've never tried before in this newsletter.
It is wonderful to know that so many people still like to cook and bake. I don't
think there has been one newsletter that I haven't found a tip worth trying or a
recipe that I just knew I would like!
Would love any easy soup recipes from anyone as winter is not far off in
Northern Wisconsin.
Dianne in Wisconsin
I have 2 requests. Does anyone have a ham, bacon, or sausage and eggs--no
potatoes-- casserole for a brunch. And, all of you fudge makers that have
experimented with the 2 ingredients fudge, have you come up with ideas for
coconut-pecan icing. This is a favorite and I would love to turn it into fudge.
AnneE from Pa.
Hi, in the November 8th news letter, Donna in Colorado wanted to know how many
seniors there were. I am a senior, 63 years old.
Nancy, thank you for all the hard work you do on the news letter, I enjoy
reading it every day. I , also have a very spoiled kitty, but , she makes my
day. Please give your babies a pat for me.
Sandy Z. in Middletown, Pa.
I am like Bunny in Colorado and need to lose 30 pounds by April as I have to
have another foot surgery which will slow me down for about 9 months. It is hard
enough with out having to drag around the extra weight. Would appreciate any tnt
recipes anyone has to offer. I have a sweet tooth so would like low calorie
desserts too. Thanks ahead of time.
Also thank you to you Nancy for all your hard work. I look forward to your
letter every day and like it when you forget it is Thursday!
Karen in SD
I have a question and you are the only one who can help me..... Do you know
where can I buy puff pastry?? I am new in California and have no idea on where
can I buy it.
Thanks and regards, Alicia
To Lisa in Ft.Worth, regarding "creamsicle pie" in the November 9th newsletter.
the amount of cream cheese, came out with a "z" instead of ounces, how much
cream cheese?, I'm thinking 8 oz, am I right?
Leonard
Comment
Correction on recipe from yesterday. The number of ounces of fat-free cream
cheese should be 8 ounces.
I used to be a member of your newsletter in 2001 but somehow lost the name of
your site and the name of the newsletter. So glad I found it. Wanted to share a
couple of my very favorite recipes. These two recipes were first sent in in
2001.
Lisa in Ft. Worth
Creamsicle Pie (corrected recipe)
1 ( 8 ounce) fat-free cream cheese
1 (16 oz.) Cool Whip®, thawed
1 cup orange juice
1 (4-serving-size) sugar-free vanilla instant pudding
1 (4-serving-size) sugar-free orange Jello®
2 reduced fat graham cracker crusts
Soften cream cheese, mix with thawed Cool Whip; blend till creamy; add orange
juice and blend with mixer till real creamy.
Sprinkle pudding in , blending well; add orange Jello, mix till well blended.
Divide into two pie crusts; chill several hours before serving.
Exchange for diabetics: 1 1/2 bread/starch, 1 lean meat, 1/2 fat
This can be wrapped and frozen.
Hello Nancy and Fur Balls. I want to thank you again for the wonderful
newsletter. I look forward to it arriving every day. Thanks again. Does anyone
have any simple recipes for cream puffs. Also filling recipes.
Thanks Kathy in Fl
Hi Nancy and Fur babies,
Today I am looking for a salad dressing for Broccoli slaw. It has a creamy look
as do the Cole slaw dressings and I think there is apple cider vinegar in it.
Does anyone have any thing close to that?
Carole with an "E" in Calgary
Have an awesome day, and know that someone who thinks you're great has thought
about you today!
Joan in Colorado was asking about Almond Bark.
You can make your own almond bark by toasting slivered or whole blanched almonds
in the oven for ten minutes and them mixing the nuts into melted white
chocolate. Use a good quality white chocolate. You can add a touch of almond
extract if you like but I like the white chocolate the way it is. Spread the
mixture out on waxed paper and put it in the refrigerator to cool.
You can find some great white chocolate on our site.
Dennis Weaver, www.preparedpantry.com
Sherrie in Delaware I am tickled that you tried my
apple pie delight. We had a
hard time staying out of it too. I passed the recipe out at work and everyone
that has made it has loved it. It's amazing the inspiration you can get from
Nancy's newsletter and all the good cooks on it.
Jenny in Ky
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