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All Simple and Easy Recipes from
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Catch Up Newsletter #12
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Roasted Garlic
I use this roasted garlic with crusty bread or add to other dishes
calling for garlic.
4 whole garlic bulbs
2 tablespoons butter
1/2 teaspoon dried leaf thyme
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
1/3 cup chicken broth
Carefully remove the outer papery peel from the garlic bulbs, leaving the
whole heads intact. Arrange the garlic bulbs in a small baking dish.
Dot with the butter; sprinkle with the thyme, pepper, and coarse salt.
Pour the chicken broth into the dish. Cover dish tightly with foil and
bake at 350, basting frequently, for 1 hour. Uncover and bake 15 minutes
longer.
Tona in Bama
Can anyone tell me where the name of the recipe
Duck Sauce came from? I had never heard of duck sauce until I saw the
recipes in Nancy' Kitchen news letter , then the other day on a commercial
this man says, Pepsid something or and other can relieve indigestion
faster than you can say "duck sauce" How funny. Then this last Saturday,
we were attending a 50th wedding anniversary of our friends, Gordon and
Shirley Hullum and their granddaughter, ask if anyone had eaten duck
sauce. She said she was at a restaurant recently and they served duck
sauce. Dorothy in Texas
billie h
To Tona in Bama from
August 5 newsletter:
I have some questions about your recipe. It sounds easy, but without the
size and amounts, it is hard to shop for the ingredients. There are so
many choices! Have you ever used peaches?
Strawberry Cake
1 Sugarfree Angel Food Cake
(From scratch, boxed or already prepared? If prepared, the weight, and
whole or in pieces)
1 Box Sugarfree Strawberry Jell-o
(size)
1 Package Strawberries (no sugar)
(fresh or frozen and the size or amount? Whole or sliced?)
Jell-o mold 9
(Is this the number of cups?)
Spray a mold with a cooking oil such as Pam. Place the strawberries in the
mold. Put the cake on top of the strawberries. Mix the jell-o with 1 cup
boiling water. Add 1/2 cup cold water to the mixture. Pour over the cake
and seal with the lid. Refrigerate for at least 3 hours. Spring out onto a
place. Serve and enjoy. You can also use a springout cheese cake pan. If
you do just cover with foil.
Thank you, Nancy, for all the time you spend at the computer. This is not
easy on the wrists, back, legs and eyes. As others have said before, you
and your furry friends are much appreciated and loved.
Hi Nancy:
This is for Dale in NC needing cake recipes for the church contest. This
is an old recipe, but very good and quite moist. I use the frosting recipe
I am enclosing also. Good luck to Dale and please let us know how you make
out.
Judy in Ohio
Chocolate Cake
1 Cup sugar
1/2 C cocoa
1-1/2 Cups flour
1 egg
1 teaspoon soda
1 teaspoon vanilla
1/2 Cup sour milk ( I just add about a teaspoon of vinegar to the milk to
sour it)
1/2 Cup hot water
1/2 shortening (1/4 C oleo & 1/2 C Crisco)
dash of salt
Place all items in a bowl and mix well, either with mixer or by hand. Bake
350 for 20 minutes. I check mine at 20 then it usually takes a little
longer. Test with a toothpick. I use a 9 x 13 pan. Now the frosting.
Delish.
Fluffy Frosting
1/2 C Crisco
1/2 C oleo
1 C sugar
Cream these ingredients and then add:
1 egg white
1/2 C scalded milk (cooled)
1 teaspoon vanilla
Dash of salt
Beat well and frost the cake. Best of luck with your adventure
Someone wrote in wanting a good custard recipe.
Sorry, but I did not keep the name or date of newsletter. Since then, I
have seen ONLY two recipes for Custard Pie, and I did not think that was
what was desired. Here is my recipe for custard, the best I have eaten
anywhere! It is not a low fat recipe, maybe that is why it is so good. I
use it to make use of egg yolks when I use the whites for other recipes.
Irma in Iowa.
ABSOLUTELY PERFECT CUSTARD
8 egg yolks
1/4 tsp. salt
1/2 cup sugar
1 tsp. vanilla
3 cups milk
1/2 cup cream
1 tsp. cinnamon OR nutmeg
Beat egg yolks with mixer until thick and lemon colored, add sugar, beat
well. Stir in cream, salt, vanilla and spice. Heat milk until steaming.
Add slowly to mixture, stir gently. Pour into custard cups that have been
placed in a pan of hot water. Bake in 375 degree oven for about 45
minutes.
Can test for doneness if tops are slightly brown. Custard will still
"wiggle" in cups when done. Remove from oven and from pan of water to
cool. Better if chilled to serve.
Recipe may be easily cut in half.
Chicken Potato Bake
Made with cooked leftover chicken and potatoes.
1/2 pound sliced mushrooms
3 tablespoons butter
1 cup chopped onions
2 cups cooked diced chicken
2 cups cooked diced potatoes
1 tablespoon flour
1 cup milk or half-and-half
2 teaspoons salt, or to taste
1/4 teaspoon pepper
buttered bread crumbs for topping
Heat butter in a heavy skillet; sauté mushrooms and onions until tender
and lightly browned. Stir in flour until dissolved. Gradually add milk,
stirring and cooking until thickened. In a 1 1/2 quart lightly greased
casserole, combine chicken, potatoes, and mushroom mixture, along with
the salt and pepper. Top with bread crumbs. Bake at 350 for 20 to 30
minutes, or until hot and bubbly. Serves 4.
Tona in Bama
Past Gadgets and Stuff Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
Pro Chopper Plus
Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!
Dreamsicle Cheesecake
1 Graham Cracker Pie Crust
16 oz Cream Cheese
6 oz can of frozen Orange Juice
1 Can Sweetened Condensed Milk
10 Oz of Whipped Cream (Cool Whip)
Mix softened Cream Cheese, Sweetened Milk, and Orange Juice with mixer.
Fold in Whipped Cream. Pour into crust and chill 1 hour.
Tona in Bama
Wild Rice Casserole (crockpot)
1 1/2 cups uncooked long-grained rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
1 tablespoon snipped parsley (optional)
4 cups water
1 bunch chopped green onions
8 ounces sliced fresh or canned mushrooms
1/4 cup melted butter
Combine all ingredients. Pour into your lightly greased crockpot. Cover,
cook on high for 2 1/2 hours, stirring occasionally.
Tona in Bama
Hi! Quick note for Mary G in CA. A TNT way to rid oily type fish of
fish odors is to smear the filets with a layer of Helman's mayonnaise and
then bake as usual. I then squeeze fresh lemon over. It's really good.
Also, I had the Vicks vapor rub on chest with a thick piece of flannel but
better still to loosen cold grip on chest was raw garlic rubbed on my feet
bottoms and then put on a pair of thick wooly socks and go to bed. This
heats up your feet and works. This was called Russian Penicillin,
chemically we could go into how it works by the oil going into your
bloodstream. I prefer natural methods.
Lynn in PA
For Madelyn of Ar.
who had 2 problems with her computer (turning 90 & 180 deg)
Right click your mouse in the middle of the screen till you get menu with
Save As Scheme / Graphics Options / Display Mode, etc. etc. Click Graphics
Options then Graphics Properties, then Rotation. Make sure that the
"Enable Rotation" is NOT TICKED. This should solve your problem.
Kind regards
Dolores, Cape Town, South Africa
Dear Nancy, This recipe is in answer to a
request made by Donna Il. in the newsletter dated
February 15, 2007.
LENTIL SOUP Serves 4 or 5
3 slices bacon cut into 1/4-inch pieces
1 large yellow onion, chopped fine
2 carrots, chopped medium
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 can (14 1/2-oz.) diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh thyme leaves
1 cup French green lentils rinsed and picked over
1 teaspoon salt
ground black pepper to taste
1/2 cup dry white wine
4 1/2 cups low-sodium chicken broth
1 1/2 cups water
1 1/2 teaspoons lemon juice
3 tablespoons minced fresh parsley
Fry bacon in large pot over medium-high heat, stirring occasionally, until
bacon is crisp. Add onion and carrots; cook, stirring occasionally, until
vegetables begin to soften. Add garlic, cumin, coriander, cinnamon and
cayenne and cook about 30 seconds.
Stir in tomatoes, bay leaf, and thyme and
cook about 30 seconds.
Stir in lentils, salt and pepper to taste; cover, reduce heat to
medium-low and cook until vegetables are softened and lentils have
darkened, about 10 minutes. Uncover, increase heat to high, add wine, and
bring to a simmer.
Add chicken broth and water; bring to a boil, cover partially and reduce
heat to low.
Simmer until lentils are tender but still
hold their shape; about 30 minutes.
Puree 3 cups soup in blender until smooth and then return to pot; stir in
lemon juice and heat soup over medium-low until hot.
10 Stir in 3 tablespoons parsley.
Enjoy!
Gerry From New Hampshire
To Mary Jo who bought her electric pressure
cooker from QVC---I looked on theCooks Essential website, and I can't
figure out which model, style # etc., the one you use is.
Could you please give some more specifics, so I can determine which one to
buy.?? THANKS. Also, does anyone else use an ELECTRIC pressure cooker. I
am also, afraid of the other ones.
I would love some TNT suggestions on which ELECTRIC pressure cooker to
buy. The brand, size, model no. price of it, etc.
Thank you! Sue
This is for Rose from N.C.
Her request was in the 8-18-06 newsletter. I use a product called Goo-Gone.
You can get it in most stores near the mop and cleaning supply aisle. It
is an awesome product. Just follow the instructions. Spray on area, let
set for a few minutes, and you will be amazed.
CindyO
I want to thank Nad in MO, Beth
in WV, Bob in Ohio wife and Geralyn in NC for all their suggestions for
getting urine smell out of clothes. I really appreciate all the replies
and I can't wait to try out some of the suggestions. Also a thank you to
Peggy in East Tennessee for the refrigerator pickles recipe. I hope to try
this soon. Hey all you nancylanders out there I have two questions to ask:
Does anyone have a molasses jumble cookie recipe they could share? and
also I've been looking for a burrito recipe that has I think ground beef,
potatoes, rice & beans in it wrapped in a floured tortilla. If anyone has
a recipe like this could you please share as I haven't had these since I
was a kid! Thanks so much in advance! Nancy thanks for all the hard work
you put in to this website that makes it so great. I hope you get your
computer problems straighten out with the yahoo groups! Mary G.in CA.
To Tona in Bama: Made the
Layered Chicken Casserole in the January
30st Newsletter It was quite good, but I felt that 2 cups of butter
was quite a bit and made it a little greasy. Thought perhaps it was an
error in printing? Maybe it was to be ˝ a cup?
Please keep your recipes coming Tona. I have tried most all and really
enjoyed all of them. This is the first one I had a question to ask you
about.
There are so many excellent contributors to the newsletter and I certainly
have gleaned yummy recipes from all.
Nancy, thank you! thank you for all the great effort you put into this
newsletter for we really reap tremendous rewards. Have not seen pictures
of your furry family in quite awhile. Hope you and they are well.
Sylvia in FL
Sandee in West TN
My husband is from TN (Knoxville) and he has always loved bananas with
mayonnaise and walnuts. He said that they always had that growing up.
MaggieB
This is for MaggieB. In the
February 17 newsletter she asked about
a low-cal cabbage soup. I think I had sent this one in some time before,
but here it is again. This is really a good soup. Hope this is what she
needs. Thanks. Nell in VA
CABBAGE SOUP
I head of cabbage, cut into chunks
6 onions, chopped
2 green peppers, chopped
1 bunch green scallions, chopped
1 large can tomato juice
28 oz. can crushed tomatoes (regular canned tomatoes will do)
1 pkg. dried onion soup mix
1 bunch celery , chopped
6 carrots, chopped
16 oz. can green beans
Black pepper to taste
Can add a couple bouillon cubes
Bring to a boil and boil for 10 minutes.
Simmer until veggies are soft...about 2 hours.
This will keep several days in the refrigerator. Cabbage soup has
virtually no fat, so you can eat all you want.
NOTE: If you are having crackers with the soup, be sure to checkout the
calories in the crackers so you don't ruin a good thing.
Hi Nancy, this is for Maggie B.
(2-17 newsletter)
Peel-A-Pound Soup
1 head cabbage
2 large onions
1 stalk celery
1 green pepper
1 (15-16 oz.) can tomatoes
2 pkg. Lipton onion soup mix (or equal amount of the recipe for -
everything but salt)
2 beef bouillon cubes
Cut up ingredients and cover with water. Bring to a hard boil and boil for
10 minutes. Reduce heat and simmer for 2 hours, or until vegetables are
tender.
I am hunting for the recipe,
years ago was on the Hershey Cocoa Powder. It is the Chocolate
Fudge. I use to make it and lost recipe.
Thank You very much, Fayze
Online Games
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Favorite recipes/links of
our members
Mom's
Macaroni & Cheese
Inside
Out Cake
Corn Dog Casserole
Blasted Chicken
The Best
Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake
by Tona in Bama
Snickerdoodle
Recipe by Prepared Pantry
Lemonade Dessert by
Annette
Cake Mix Cookies
Angel Food
Variations
Honey or
Cinnabon Cake
Dreamsicle Cake
sent in by Terry
Baked Beans with
Pineapple (Crockpot)
Orange Sunshine
Cake
Peanut Butter
Swirl Brownies
Grape Salad
Life and Times of Sigmund
Freud Kitty (Told in his own words)
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