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Newsletter for October 3 2008

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I have a recipe from my bro-in-law & I would like to dedicate this to him; as he has since passed away. He made this several times when we would go to visit. It's very good!

Marks' Baked Spaghetti
1 pound spaghetti
1 pound extra sharp cheddar cheese(shredded)
1 stick butter
1 can tomato soup
3 pieces stale bread made into crumbs
Cook spaghetti till done & drain. (Do Not Rinse)
Add 1 stick butter to spaghetti & mix together till melted
Add soup & cheese

Save about 1 cup of cheese to mix with bread crumbs. Put spaghetti in a sprayed 9x13 pan; add cheese & crumb mixture. Bake 1 hour in a 350 degree oven.
Linda W. in Michigan


Halloween Arts And Crafts
Ten Tips For a Healthy Halloween
Getting Organized for Halloween
How to Have a Safe Halloween
How to Spout Pumpkin Seeds


Hello everyone, I have been traveling and just now catching up with newsletters. I want to thank Chris NM, Dianne H and Sandy in ND for the borscht recipes. I plan to make that very soon. When my dh would describe the dish it just didn't sound good to me, but after reading the recipes I think it might be very good. Also want to tell Sylvia in Scotland that I love her sense of humor. Sylvia, many times you make me laugh out loud! This time I'm referring to your comment about the lady in a black bathing suit in San Fransisco. LOL No, I'm sure it wasn't you. :)

While I was traveling I stopped at a grocery out west. I think it was in California. I stood in line quite awhile noticing the items the two ladies in front of me were purchasing. There were several bags of chocolate and some white chocolate too. Finally I couldn't stand it so I said, "Looks like you gals are going to make something really good". Turned out they were going to make a wedding cake. I came so close to asking them if they received Nancy's newsletter!! LOL I was going to get the recipe for all of us!
Doris, S. Indiana


This is a recipe I usually have ingredients on hand for – any kind of veggie, cheese etc. I pair it with hash browns, applesauce and biscuits and I have a meal on the table in under 45 minutes and on a busy day – that’s my kind of easy!
Jen in WV

Easy Baked Omelet
Preheat oven to 350 Degrees
Spray an 8x8 baking dish with cooking spray or a 9 inch deep dish pie plate

1 cup finely diced peppers
1 cup finely diced onions
1 cup finely diced tomatoes
2 tbsp of butter
8 eggs
2 tbsp milk
2 cups shredded cheese ( I use Colby jack)
salt and pepper to taste

Sauté the peppers and onion and tomatoes in a small sauté pan until soft and onions are translucent. Place them in the bottom of baking dish.

Beat eggs and milk and then stir in 1 cup of the cheese. Add a pinch of salt and pepper - pour mixture over the top of the sautéed vegetables and bake in the oven for 20 minutes - take out and top with remaining cheese and put back in the oven for another 5 to 6 minutes or until cheese is melted.

Add any veggies you want chopped cooked broccoli, frozen spinach thawed and excess water squeezed out, zucchini or mushrooms- or add ham, cooked sausage, crumbled bacon - it's almost like a crust less quiche.
Jen


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I plan to make Mustard pickles and the recipe calls for 1/2 cup flour but as my husband is Celiac should I use 1/2 cup rice flour or should I use 1/4 cup rice flour and 1/4cup corn starch? Will this allow the sauce to thicken?
Thank you. Anne


Barb in WYN asked about what to use on non-wax floors. I use Armstrong floor cleaner and like it very much.
Sandy in Iowa


Good evening Nancy and Ditto
I have had a hectic time of late and hope to have a nice quiet day tomorrow. I should have learned by now not to make statements like that as invariably I get the opposite of what I want.

I have heard a few of our readers complaining about Vista. I have Vista on my laptop and I have to agree there are a few glitches as there always is with a new programme. The latest Vista update which should still be available under the warranty seems to have ironed out most of the original problems. I used to be able to get help from my DH, but all I get now is "I don't know anything about Vista". He has made it perfectly obvious that he doesn't want to know anything about Vista, without even looking at it. In the meantime he is being left behind as a lot of the new products are designed with Vista in mind. As in the past the newest programme is the centre of all software i.e. Vista. Instead of saying I don't like it - in other words I don't like change, the bullet has to be bitten if you want to keep on top of the available new software.

Don't be complacent friends, remember you are entitled to vote for our newsletter every 24 hours and the last few days can make all the difference one click and your vote is counted:

Top 100 Recipe Sites

Nancy I hope you have enjoyed your Thursday off, give me love and best wishes to Debbie, when you next see her.
Sylvia <Scotland>


Debbie in Lubbock had a cancer doctor's appointment yesterday. We first pigged out at Shogun's Japanese Steak House before she went to the doctor. After she gave blood. The doctor gave her good news and bad news. The good news is she shows no signs of cancer. The bad news was she had to have a B12 shot. After the doctor's appointment we ran around Lubbock to different stores. We stopped by Sam's so I could renew my card. The we went down Milwaukee Street almost down to 82nd Street. I was pleasantly surprised to find a Cracker Barrel Restraurant and a lot of new stores in a shopping center. Couldn't believe how much it had built up since I left a couple of years ago. The Target Store and the PetsMart was really nice.

Debbie helped me take Ditto to the vet for his yearly shots and to get his tag. In Lubbock you have to have tags for indoor and outdoor pets. Found out Ditto is healthy but he was not impressed with our visit to the vet when it came time for his shots. Today he is under the weather and is very sore from his shots. He hasn't even come out to watch the birds. Hopefully he will come out when I watch TV in the living room.
Nancy Rogers


Hi Nancy, for Barb in WNY, when we bought our new flooring (never wax floors) they told us to us liquid ammonia and warm water. I usually go like one cup in the pail or sink and gallon or so of water. Works like a dream for me, tho it does smell a bit at first.
Catherine, B.C., Canada


Sloppy Joes
1 lb. ground beef
1 T. brown sugar
1 c. onion, finely chopped
1 c. celery, finely chopped
1 T. yellow mustard
1 T. Worcestershire sauce
1 T. vinegar
1 tsp. salt
1 c. Heinz ketchup

Brown ground beef and drain off fat. Add all other ingredients. Cover and simmer for 30 minutes. Serve on buns.
Shelley in PA


Hearty Ham Casserole
1/4 (32-oz) pkg. elbow macaroni, uncooked
2 cups cooked ham, cubed
4 hard-cooked eggs, chopped
1/3 cup minced onion
1 (11oz) can cheddar cheese soup
1/2 cup sour cream
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup crushed potato chips

Prepare Macaroni according to package directions; drain. Place in bowl and mix with all other ingredients except potato chips. Pour mixture into buttered 2 quart casserole and top with crushed potato chips. Bake at 350 for 40 minutes or until thoroughly heated. Refrigerate any leftovers.
Makes 4-6 servings.
Enjoy! GINA


Ham and Leftover Ham Recipes

New recipes has been added to our message board


Homemade Vanilla Wafers
This about the humble little Vanilla Wafer. Did you know that the Vanilla Wafer is made out of just cake mix with less water, about 1 1/3 cup less than the cake mix calls for. Just use any cake mix, the oil, eggs and 2 Tbsp. milk or water. Put in a baggie or decorating bag with tip cut off, make silver dollar size or smaller dots of cake mix on parchment paper and bake 350 degrees F for about 15 minutes or less, check after 10 minutes to make sure they are not burnt.

Source: I found this out when I made a dessert out of vanilla wafers; taking 1 vanilla wafer, a dollop of crushed pineapple, repeat 2 more times, then cover with cool whip or whipping cream. After a while the vanilla wafer turned to a wonderful soft cake, so I tried this recipe with chocolate cake mix, or any cake mix you prefer to use, or just as a snack. The result was great.
Enjoy GINA -in Indiana


Nancy, this summary of oil and vinegar is very helpful to me so, I thought there may be others in your group that would be interested.

Oils and Vinegars
Source: Taste of Home~October and November 2008
Page 9

Question: Could you describe the different types of olive oil and vinegar that are available at grocery stores? It’s confusing. Submitted by Darrell Albert.

There are three main types of olive oil, which is graded by its acidity: extra-virgin, virgin and pure.

Extra-virgin olive oil is the highest grade and very low (1%) in acidity. It has a deep color and intense olive flavor.

Virgin olive oil is slightly higher in acidity (2%) and has a lighter color and a less fruity flavor. These oils are good for making vinaigrettes and drizzling on food.

Pure or refined olive oil has been chemically treated to neutralize the flavor. It has the highest level of acidity (3%), a light color and mild flavor. It is usually a blend of refined olive oil and virgin or extra-virgin. Because its flavor is very mellow, this type is good for sautéing.

As with olive oil, there are many different varieties of vinegar. The most popular are white, cider, wine, rice and balsamic vinegar.

White vinegar, made from the oxidation of pure alcohol, is best for pickling and homemade cleaning solutions.

Cider vinegar is the product of yeast fermented apple juice. Its tart flavor works well in both vinaigrettes and marinades.

Wine vinegar is made from fermented white or red wine. Use this type to bring out the sweetness in fruits; it’s also great in vinaigrettes.

Rice vinegar, the product of fermented rice, is widely used in Japanese and Chinese stir-fries.

Balsamic vinegar, made from white grapes in Italy, boasts a sweet-sour flavor that’s delicious drizzled over meats, cheeses and fruits. Try it over ice cream, too.
Thanks, Joan, San Antonio, Texas


Nancy, this tip was in this month issue of Taste of Home. I have not tried this meringue tip, yet. I shy away from meringue because my meringue always shrinks up and looks "crappy" after I cut the pie, however; I plan on experimenting to see if this works. I thought it was worthwhile to pass this tip on to the group, especially with the holidays coming up.

Shrinking Meringue
Source: Taste of Home~October and November 2008
Page 9

Do you ever have this problem when making meringue? The meringue topping shrinks from the sides of the crust when I make lemon meringue pie. What am I doing wrong? Question submitted by Mel Ferreira.

The main reason a meringue shrinks is because it has not been sealed around the entire edge of the crust. There are several simple steps to help prevent the shrinkage.

First, stabilize the meringue by using a ration of one egg white to 2 tablespoons sugar.

Adding a cornstarch mixture will not only help further stabilize the meringue but give it a tender texture and prevent shrinking. For a four-egg white meringue, stir 1/3 cup water into 1 tablespoon cornstarch, and heat while stirring until the starch thickens. Set aside to cool. After the sugar has been beaten into the egg whites and soft peaks form, add the cornstarch mixture, 1 tablespoon at a time, beating to stiff peaks.

Spread the meringue over a hot filling and seal to the eggs of the crust. The hot filling will begin to cook the meringue from the bottom, ensuring even cooking throughout. To be sure your filling is hot, pour the filling into the baked pie shell, and then slip the pie into a preheated oven for a few minutes. This extra step will help the meringue bake completely and prevent shrinkage.
Thanks, Joan


Nancy, below is a very good casserole, I want to share with the group. I recently made this and it made its way into my "best recipe" three ring binder that I keep. After trying a recipe or having a "mystery meal", my husband I decide if the recipe should go into this binder or into the trash can.

Chicken Noodle Casserole
Source: About.com
Cook Time: 30 minutes

8 ounces egg noodles, uncooked
1/2 cup butter
1 cup sliced mushrooms, about 4 ounces

I used a 4 ounce can of mushrooms but fresh mushrooms sliced would be really good, I think.

1/3 cup flour
2 cups chicken broth
1 cup milk
1/4 cup pimento, chopped (2 ounce jar, drained), optional
I did use the pimentos and this ingredient does add color.
1/2 cup chopped green onions
2 teaspoons salt
½ teaspoon pepper
2 cups cooked diced chicken
1/3 cup grated Parmesan cheese

Cook noodles according to package directions and drain. In large skillet, melt butter over low heat; sauté mushrooms. Blend in flour, stirring until smooth. Gradually add chicken broth, milk, pimento, salt and pepper, stirring constantly until sauce is thickened. In a buttered 2 ½ quart casserole, combine noodles, chicken and sauce. Sprinkle Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven. Shared by Coastieswife.
Thanks, Joan


Hey Heather in Maryland! I have the "big black pot" Chicken stew recipe "fundraiser amount". Is this what you are wanting? I grew up in Elkmont, but now live in the Clements area of Athens.
Tona in Bama


Sending Pkgs To Iraq
I just read in a post that you cannot send anything with alcohol to the troops--that includes vanilla. Can they smell vanilla when they're checking the pkgs????? Anyway, better to be safe than sorry. You might even include a notice that the package does not include anything alcoholic including vanilla.

This is for the our members sending Christmas pkgs for our troops.
Scarlett In Fl


Hello to Nancy and all my cooking buddies. This is a quick and easy recipe and TNT delicious.

Dump It In Banana Bread (Low Fat)
Spray 2 loaf pans and turn oven on to 350.

In a processor mix:
3 ripe bananas
1/2 tsp salt
3/4 cup sugar
1/4 cup soft butter
2 eggs
1/3 cup any yogurt (plain or flavored)
1 tbsp vanilla
2 cups flour
3/4 tsp baking soda (Put baking soda in last)

Pour into pans 'immediately' and bake for approximately 1 hour (depending on oven). Baking soda is what gives these loafs their lift so work quickly to get them into the oven as soon as you process.

You can also fold in 1/2 cups nuts into the batter after processing or just sprinkle 1/4 on each loaf. (i like them folded inside the loaf).
Judy/Buffalo


This is an and easy and economical recipe as a pasta or meat sauce.

Olive Oil, Lemon and Garlic Sauce
Mix together: (either by hand or in a blender/processor)

2 tbsp lemon juice (fresh if possible NOT bottled)
2 cloves finely chopped garlic
1/4 cup. virgin olive oil
1 tsp. oregano or basil

There are a lot of variations with this recipe, my gramma sometimes would replace oregano with parsley, or add 2-3 tbsp crushed tomatoes or replace lemon with vinegar. recipe can be doubled or tripled and kept refrigerated for at least a week.

After roasting chicken breasts or legs or thighs i drizzle this sauce as a topping. Very tasty.
Judy/Buffalo


Replying to Stacy O., Dallas GA - October 1 2008

Vanilla Coffee Creamer Recipe
3/4 cup Non-dairy Coffee Creamer
3/4 cup Powdered Sugar
1/2 tsp. Pure Vanilla Extract

Combine all ingredients in a pint sized jar. Shake well to blend. Store in a cool dry place, and use as with normal coffee creamer.
Barb and Butch, Grecia, Costa Rica


Chicken Stew Recipes For Heather

Hi Nancy:
In preparation for our 50 states recipes, we received many Chicken Stew recipes. I have included for Heather three recipes. One is a recipe of my late mothers, and the other two we received during our request for recipes. One is from Mississippi and the other is from Alabama.

I also noticed that someone was asking about our website for the 50 states recipes - here it is again
www.freewebs.com/50statesrecipes

and here are Heathers requested recipes..... Hope one is what she's looking for
Barb and Butch - Grecia, Costa Rica

Southern Chicken Stew
1 whole chicken
6 med. potatoes, diced
1 lg. onion, chopped
1 can whole kernel corn, undrained
1 can tomato sauce
1/2 stick butter
1/2 c. canned milk
Salt and pepper to taste

Boil chicken in large Dutch oven until done. Remove; cool, de-bone and tear into small pieces. Reserve about 2 cups of the broth.

Mix broth, potatoes, onions, corn, tomato sauce and chicken, in pot. Add water to fill pot within 2 inches of top of pot. Simmer over medium heat until the potatoes are tender. Remove from heat and mash with potato masher until smooth.

Add butter, milk, and salt and pepper. Blend well. Return to burner and simmer about 20 minutes. Skim foam off top and stir occasionally.
Recipe Submitted by Maia, Mobile, Alabama

Chicken Stew With Dumplings
1 large chicken
4 qts water
4-5 medium potatoes
1 medium onion
3 carrots
4 cups of flour
Pinch of dill weed

Boil chicken in water until falling off bone. Remove chicken and de-bone. Return chicken to pot and simmer on low. Peel potatoes, carrots and onion. Cut into small pieces and add to pot.

Mix enough milk or water in 3 1/2 cups of the flour to make a slightly sticky dough. Turn onto floured surface and sprinkle with flour. Roll out dumplings thin. Cut into strips or circles and add to pot.

Simmer on low 45 minutes to an hour. Salt and pepper to taste. I also add a pinch of dill for that chicken soup flavor.

Recipe from My Mom......1945

Mississippi Chicken Stew
2 cups Potatoes - Peeled and diced.
1 cup Turnips - Peeled and diced
2 (16-ounce) can Chicken Broth
3 Tbls. Milk
1 Tsp. Butter
2 cups Leeks - thin sliced
1 Tsp. dried thyme
4 Cloves Garlic - Min ced
1 cup Carrots - Sliced
4 cups Turnip Greens - Toren
1 pound skinned, boned chicken breast, cut into 1/2-inch pieces
1 Tsp White Vinegar
3/4 Tsp. Hot Pepper Sauce (tobasco will do)
1/4 Tsp. Salt
1/4 Tsp. Pepper

Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until tender. Combine potato mixture and milk in a blender; process until smooth.

Heat the butter in a heavy saucepan over medium-low heat. Add leek, thyme, and garlic; sauté 10 minutes or until leeks are tender. Add 1 cup of potato, 1 can of broth, and the carrot. Cover and simmer 10 minutes. Stir in the greens and chicken. Cover and simmer 15 minutes or until chicken is done. Stir in the potato purée, vinegar, Tabasco , salt, and pepper; simmer uncovered 8 to 10 minutes.

Serves 4 to 6
Recipe Submitted by Loretta Foster, Mississippi


In the Oct newsletter, Anita asked about a can for the crockpot. When I got my round Rival crockpot years ago, the booklet with it offered a can-shaped baking container and a small round wire rack to put inside the crockpot to bake breads in. Recipes came with it. I bought one - and it worked well. I don't still have it any longer since I got a much bigger crockpot later.
Vergie in TX


RE" Hi! I grew up in Athens, AL. I live in Maryland now. I remember buying the best chicken stew in the world during fundraisers for school and the girl scouts. Would you happen to know how I could get this recipe? Thank you! Heather

Heather I grew up in Decatur and lived for 9 years in Athens during my first marriage.

They boil the chicken. Pull it off the bone. add it back to the broth add corn potatoes and ketchup or tomato paste to it. My father in law handles that around here for the churches and he makes it in a cast iron kettle and adds ketchup and uses boneless chicken breast. Add salt and black pepper to taste. It must be made in cast iron to taste right.

It is called Courtland chicken stew or just chicken stew. I think the Courtland has more veggies in it. But that is it it is simple and easy as you can get. And can be made with goat if you want. They sell it that way in Athens at the volunteer fire departments.
Amy B


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The purpose of this recipe message board (newsletter) is to share recipes, tips and suggestions on food related topics. Messages that promote personal issues will be not be posted. By submitting a recipe giving nancyskitchen.com, nancys-kitchen.com and associated sites the rights to use the recipes in its websites and mailing lists.