The newsletter will not be sent out on a regular basis from
March 30, 2007 to April 11, 2007. I need to take time to visit with
out of town company. I will send it out as much as time allows.
If you wish to find out if the newsletter has been posted, please check
the newsletter archive index to see if one has been posted.
Nancy
Hi Nancy,
It's snowing like the dickins here in Calgary. So much for spring. I am
looking for a really good pizza dough recipe. I really like the thin crust
kind and I want a dough that does well when rolled thin. If one of the
ladies happens to have one. I have tried frozen bread dough but it doesn't
work too well.
Also a gentle reminder that you were going to change my address.
Carole with an "E" in Calgary
I had printed out the recipe for the Triple Chocolate Mess cooked
in the crockpot. I saw in a newsletter that it was missing the amount of
eggs needed. Does anyone have that information?
Thank you,
MaggieB
I am looking for a tasty recipe for *Fried German potatoes*. (NOT
hot German potato salad...)
Thanx
Carla in OR
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I prepared the Blintzes Soufflé, which I believe was sent in by
Tona, today and it was delicious!
However, I could NOT find cheese blintz so used cherry, I only used 4
tbsp melted butter in the bottom of the pan and I used an 11" x 7" Pyrex
baking dish. Fourteen frozen blintz would have fit the dish perfectly.
Because I wished to cut down on sugar I used 1/4 cup Splenda in the
sauced. I prepared the soufflé just before going to church, refrigerated
it and baked it when I got home. This would make an excellent Easter
brunch dish. I served it with ham slices and my friend brought her "world
famous" Jell-O.
Grannym IL
In regards to Friday's newsletter regarding Lou's comments on the
Triple Chocolate Cake she baked in the bundt pan. I was wondering how
long you left it cool in the pan before inverting to plate? Was it gooey
inside or solid form? Appreciate the reply.
Take care,
Cg, PA
RE: This is for Mary who sent in the Triple Chocolate Cake
recipe in the Mar 22-23 newsletter.
Today I baked it in my 12 cup bundt pan at 375* for 45 minutes. Couldn't
wait 6 hours for the slow cooker !! It is a fantastic recipe anyway you
chose to do it.
Thanks a big chocolate heap.
Lou, Fl.
To Cookie regarding her lemon meringue pie that did not set - I
checked in my professional cooking instruction book as to why your filling
did not set. The most likely reason is that you did not cook the lemon
mixture long enough to thicken, one minute will just not do it, probably
five minutes or even more would thicken it up nicely and it would set when
cooled.
Now I have a question. Can a person grow there own horseradish root and
then process it in to something close to the commercial products available
in the stores. I love horseradish on everything from roast beef to toast
with cheese but those small jars are rather expensive. Can somebody give
me some advice on where I can get seeds, etc., how to grow it, harvest it,
and process it?
I love this newsletter and all the people that contribute to it deserve a
big thank you. Of course Nancy and her furry friends deserve lots of
praise too, without them we wouldn't have any newsletter at all.
Norm in Victoria, BC, Canada
Nancy,
As it's nearing Easter my mind seems stuck on spring recipes and an old
beloved favorite is Pickled Eggs. I've made them often before but thought
some of your creative posters might know of shortcuts or different
recipes. My sister always heated the beet juice before pouring on the
eggs, she thought it pickled them quicker but truthfully I couldn't tell
the difference. I did see a recipe for hot pickled eggs using red pepper
flakes but they sounded a little too spicy for my taste. If this is a
request made before I apologize as I just got back online after computer
repair. Thanks for any response.
Linda Boyles, Fairborn Ohio
I have recently moved to Virginia & I have been baking cookies from
recipes which are tried & true, but strangely enough they are always hard
& crisp though they taste good. These cookies were always soft when I
baked them before I moved here. What is making them so hard.
MJ Barrett
For all the ones that wanted Tona in Bama's Banana Bread.
It was in January 17, 2007 newsletter.
Cream Cheese Banana Nut Bread With Cinnamon Crisp Topping
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
1/2 teaspoon vanilla extract
Cinnamon Crisp Topping
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon
Beat butter and cream cheese at medium speed with an electric mixer until
creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1
at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients. Gradually add to butter mixture,
beating at low speed just until blended. Stir in bananas, pecans, and
vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loafpans.
To make Cinnamon Crisp Topping:.
Stir together topping ingredients. Sprinkle mixture evenly over batter.
Bake 350 for 1 hour, shielding with aluminum foil last 15 minutes to
prevent browning. Bread is done when a long wooden pick inserted in center
comes out clean and sides pull away from the pan. Cool bread in pans on
wire racks 10 minutes. Remove from pans, and cool 30 minutes.
Tona in Bama
Would someone please share Tona's Cream Cheese Banana Bread recipe
-- my family is due for the Easter food enjoyment, and that sounds like
something adults and children can share in. Thank you in advance - and
Nancy, please know how much we love you and keep you in our thoughts and
prayers. Happy Easter to all who take the time to help us with our daily
menu planning - it would be pretty monotonous without everyone's great
recipes. Mimi in Tulsa, Oklahoma
This is for IMM~Iowa
Maybe this is the recipe for sandwiches stuffed with ground beef and
cabbage?
Gail in Chattanooga TN
Pam's Bierocks
"A German dish, these sweet dinner rolls are stuffed with ground beef,
onion, and cabbage. A great alternative to the Finnish pasty!"
Original recipe yield:
20 stuffed rolls
2 cups warm water
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1/4 cup margarine, softened
1 egg
2 teaspoons salt
7 cups all-purpose flour
1 pound lean ground beef
1 cup chopped onion
6 cups shredded cabbage
1 teaspoon salt
1 teaspoon black pepper
1/4 cup melted butter
Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand
until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2
of the flour. Beat until smooth; add remaining flour until dough pulls
together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours
or overnight, OR let it rise for 1 hour.
In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer
30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175
degrees C.) Coat a cookie sheet with non-stick spray.
Punch down dough and divide into 20 pieces. Spread each piece of dough out
on an un-floured surface and fill with approximately 2 tablespoons
filling. fold dough over and seal edges. Place on prepared cookie sheet
and let rise for 1 hour.
Bake in the preheated oven for 25 minutes, or until golden brown. Brush
with butter and serve.
This is for IMM~Iowa asking for her daughter sandwich called Runza. I
believe this is what she's looking for but we always called them Bierock's
Bierock (Baked Stuffed Buns) recipe
2 packages yeast
1 tablespoon granulated sugar
1 cup warm water
3/4 cup granulated sugar
1 tablespoon salt
2 cups warm milk
8 cups flour, divided
2/3 cup lard or shortening
2 eggs
Mix yeast, the 1 tablespoon sugar, and the water in a small bowl; let
foam.
Mix the 3/4 cup sugar, salt and milk in a medium-size bowl.
In a large bowl, combine 4 cups of the flour, lard or shortening and eggs.
Add the yeast mixture and the milk mixture to the flour mixture in the
large bowl.
Let the batter rise. After it has risen, mix in remaining 4 cups of flour,
knead, and let the dough rise again. Meanwhile, make the filling.
Filling
1 pound ground beef
2 onions, chopped
1 head cabbage, chopped
Salt and pepper to taste
Cook the filling in a large kettle or Dutch oven by first browning the
meat. Drain meat well. Mix onions, cabbage and seasonings with meat.
To assemble, grease two baking sheets. Preheat oven to 350 degrees F.
When the dough has risen, roll out pieces about the size of an egg into a
circle, spoon filling on, and wrap up, pinching edges to seal, and place
on prepared baking sheet. Brush each bierock with melted margarine and let
them rise for about 15 minutes. Bake about 20 to 25 minutes.
This is the way I started making them and it really good with the fresh
dough. But now in my older years LOL I buy either can biscuits, or can
crescent rolls. Or some time the frozen rolls or bread dough and make them
that way. Hope this helps.
Caroline in MO
What is a replacement for salt pork?
Thank You, May Bill
My husband and I were on a short trip this past week and ate lunch at a
small downtown restaurant in Moberly, MO. called "Law-te". They
have breakfast, sandwiches and homemade desserts to die for. If anyone has
their recipe for peanut butter pie, would you be willing to share. It was
even better than I expected. I expected peanut butter and vanilla pudding,
but the filling had more texture, perhaps cream cheese.
Thanks for any help. Nancy and everyone out there have a great week!!
Robin Eureka, IL.
To Gay in Li, I just installed shower doors in my bathroom. Before I
used them I wiped them down with RainX that you put in your car
windshield washer. So, get them clean with Simple Green then apply the
RainX, and I tell you that the water and soap will just roll off. I got
this idea form a friend that cleans houses for a living.
Cathy from Tx.
I made the Oreo truffles around Christmas time and they were absolutely
wonderful, but with only my husband and myself to eat them they became
soggy after a few days. If I make them again I'll make only half a recipe.
Margaret in MS
Re: Ms Chicken's Rule of thumb is - if I hear thunder the computer
is turned off and unplugged from the wall.
Don't forget to unplug the modem from the computer! You can ruin one in a
heart beat. I like you follow that same rule of thumb of everything
getting unplugged. All it takes is one major loss, been there, done that
and you learn. Experience is a mighty teacher!!!
Nancy,
I am looking for an ambrosia recipe. It would be greatly
appreciated.
Happy Easter, everyone.
Brenda
Nancy, I've never had a RUNZA even though I was raised just across the
Nebraska border in North East Kansas. A RUNZA recipe was requested by IMM-Iowa
in the 30 Mar Newsletter. I found these two different but interesting
recipes just by searching for "RUNZA" with Yahoo. Hopefully, one of these
will be what you're looking for. If not, there are many more RUNZA recipes
at the web site. They do sound interesting and I'll definitely be giving
one or both a try myself in the near future. I think I'll try the second
recipe first as it appears to be less work.
Mr. Myron Drinkwater - Lake Forest, CA
RUNZA (From scratch)
Dough:
2 pkg Active dry Yeast
2 cups warm milk
1/2 cup granulated sugar
1/2 tsp salt
2 large eggs, beaten
1/2 cup shortening, margarine or butter
7 to 8 cups all-purpose flour
Put yeast and milk in a bowl. Let sit for 5 minutes. Add sugar, salt, eggs
and softened butter. Mix. Gradually add flour while mixing. Add flour
until dough pulls together into a ball. Knead for 4 or 5 minutes or until
dough is smooth. (This really works best with a free-standing mixer with a
dough hook) Put in a greased bowl, cover with a towel and allow to rise
until double. Punch down and let it rise again. Remove dough from bowl and
divide into thirds. On a floured surface, roll one portion of the dough to
1/4-inch thickness. Cut into 5 or 6-inch squares. (Reserve dough you cut
off to reroll.) Give each square an extra roll with the rolling pin before
filling.
Filling:
2 lbs ground beef
1 head of cabbage, finely shredded
Lots of salt and pepper
Brown the ground beef. Add the shredded cabbage and cook over medium heat
until cabbage is softened. Add salt and pepper to taste. It takes a lot!
Start this about halfway through the second rise of the dough. Set aside
until dough is ready.
Making Runzas
Put a large mound of filling on the center of each dough square. Pull
opposite corners of the dough together and pinch to hold. Pull the
opposite two corners together and use your fingers to pinch all edges
together to seal in filling. Turn Runza over and put on a cookie sheet
lined with parchment paper. (It helps to keep any leakage from staining
your cookie sheet.) Space Runzas about 1 inch apart. When cookie sheet is
full put a towel over it and let it rise for about 15 minutes. Bake Runzas
in a preheated oven at 350° for 15 to 20 minutes – until they are a deep
brown. Remove from oven and rub butter on the top of each Runza.
Cool on cooling rack or eat them now! About 28 Runzas can be made from
this recipe. Runzas can be cooled and then frozen. To reheat just put one
in the microwave for 1 minute. Package them in individual bags and they
make a GREAT lunchbox treat! Cheese and/or onion could be added to the
recipe, if desired.
Note: The dough is a sweet dough so if you find yourself with some
leftover, you can make it into cinnamon rolls!
RUNZA
2 loaves frozen bread dough
1 lb hamburger (ground beef)
1/2 large head of cabbage, chopped
1/2 medium onion, chopped
salt and black pepper
Thaw the two loaves of frozen bread dough or make the equivalent amount
using your favorite bread recipe. While the dough thaws, make the filling.
Brown the hamburger and drain, then return to the pan. Add the chopped
cabbage and onion and cook down. Season with salt and pepper to taste (1
tsp pepper recommended). Let dough rise, then punch down and roll a
portion to 1/4" thickness. Cut the dough into 4 x 8-inch pieces and add
about 1/2 cup meat mixture to each. Fold dough pieces over and seal the
edges, then place seam-side-down on a greased cookie sheet. Let rise 20 to
30 minutes, then bake in a preheated oven at 375° for 20 minutes or until
brown.
I want to thank Darlene, Sue, and Judy for letting me know you can
freeze zest.
Thanks Kathy
Could someone send the date of the newsletter for the sirloin steak
marinade? I must have missed it.
Thanks Kathy
For IMM in Iowa.
The Runza recipe that we always used is as follows:
Make your favorite white bread dough. Chop one head of cabbage and one
large onion. Brown ground beef in a pan and drain. Heat about 1/9 cup oil
in pan and add cabbage onion salt and pepper to taste. Put on lid and
steam until tender - do not brown. Drain well. Add ground beef. Roll out
bread dough and cut into 4" squares or bun shapes. Top with a heaping
spoon full of cabbage mixture. Bring corners together and pinch well. Dip
in melted butter and place seam side down on baking pans. Let rise 1/2
hour. Bake at 400 for about 20-30 minutes. Cool. enjoy. Sherry in WV
On your home page, at the very bottom of the Site and Recipe Index, the
two church recipe collections pages, Recipes from Trinity United Methodist
Church Recipes from Polk Street United Church did not open for me. Just
me? or are those pages gone?
ii
Comment
They are on the
www.nancyskitchen.com website. I am in the process of separating
the two sites.
Nancy
Hi all, I can't believe it but here I am again without a working oven.
Every time this happens it's just before a holiday it seems. The last time
was a couple of days before Christmas. Now I could understand if I had an
old stove but it's only four years old, a GE, and the service man has been
here five times. He's replaced three different parts, I wonder if he knows
what he's doing. The company has been in business for years and they
aren't a fly by night bunch. I'm ranting because I'm a just wee bit
bothered by this. I had planned a big Easter buffet and with so many
people I don't think I can get by without it. Ok, got that off my chest.
Betty in Maine
I'm writing to thank Susana in Louisiana for the note on the Oreo
Truffles, looks like I'll have plenty of time to make them.
I also want to share a chocolate sauce recipe. It can also be used for
Truffles after it cools.
Easy Chocolate Sauce
2 or 3 oz. unsweetened chocolate (be sure you don't substitute semi-sweet.
It's not good)
1 can of condensed milk (not evaporated)
1 tsp vanilla (you may want to add more if you go with the 3 oz, taste it
first though)
Carefully melt the chocolate in the condensed milk and bring to a boil.
Boil gently for a minute. Then add the vanilla. You can also add a gob of
peanut butter if you desire. I prefer the recipe with 2 oz of chocolate
but I know that some like more. Thin it with regular milk if you need to.
I haven't tried it with other flavors than vanilla but may the next time I
make truffles.
Betty in Maine
Cabbage Burgers...TNT
Filling
1 # hamburger
3 cups shredded cabbage
1/2 large onion, chopped
1 1/2 t. salt....pepper to taste
1/2 tsp msg..can omit
1 1/2 cups water
Brown and drain meat. Blend in rest and simmer 20 minutes till water
evaporates. Cool
Dough ...any good bread dough will work
1 pkg yeast
2 t. sugar
1/4 cup warm water
3/4 cup scalded milk, lukewarm
1 T melted shortening
1/2 t. salt
2 cups flour
Add yeast and sugar to water- 5 minutes...Blend in rest... knead till
smooth and elastic. Let rise covered in greased bowl for 30 minutes. Roll
1/4" thick. Cut into 8 squares about 5" each. Put 2 heaping T meat mix in
center ...corners together and pinched shut on seams. Seam sides down. Let
rise 20 minutes. 375* preheated.... 20 to 30 minutes.
These freeze well...reheat well, are good at room temp or whatever. I
always doubled the recipe for our family of four and never had enough to
freeze any as my son's friends had a knack of hanging around when they
were on the menu!
Careen from Cortez
Hi Nancy and all Nancylanders,
I don't remember who it was who wanted a good Oatmeal Raisin Cookie
recipe.
This one was in your newsletter some time ago so some may have missed
it. I tried this recipe and it is the only one I use now. The graham
cracker crumbs just make the cookies taste so wonderful.
Susan's Super Special Oatmeal Cookies
1 1/2 cups soft butter
2 cups packed brown sugar
1 cup white sugar
2 eggs
4 cups quick cooking oatmeal
3 cups flour
1 1/4 cups graham cracker crumbs
2 tsp. salt
1 tsp. baking soda
2 cups raisins
1/2 cup water
2 tsp. vanilla
1 cup chopped walnuts (optional)
Beat butter, sugars, eggs, water and vanilla til creamy. Add dry
ingredients. Mix well. Add raisins and nuts (no need to soak raisins in
water first). Drop onto lightly greased baking sheets. Bake at 350* for 11
minutes.
Dianne in Wisconsin
Runza Recipe....straight from Nebraska where my daughter went to
college. We made basically the same thing here in Colorado but called them
Kraut or Cabbage Burgers.
Runzas
4 1/2 to 5 cups flour
1/2 cup sugar
1 tsp. salt
2 pkgs dry yeast
3/4 cup milk
1/2 cup water
1/ cup butter
2 eggs
Measure 1 3/4 cups flour into large mixing bowl. Stir in sugar, salt
and yeast. Heat milk, water and butter till warm. Pour into flour mixture.
Add eggs and beat on low speed 1/2 min. then on high for about 3
minutes. Stir in rest of flour. Dough will be soft and sticky. Knead about
3 minutes until smooth. Cover and let rest for 20 minutes. Roll thin and
cut into 5" or 6" squares. Place about 3 Tbs cooled meat mix in center.
Bring corners of dough together. Pinch edges and place smooth side up on
baking sheet. Let rise... then bake for 20 - 30 minutes at 375 degree
Meat Mixture
1 1/2 lbs ground beef
1 onion, chopped
8 cups chopped or shredded cabbage
salt.. about 1 1/2 t... may need more. pepper
1 1/2 cups water
Brown beef and onion, add cabbage, seasonings and water. Simmer about 20
minutes until cabbage is wilted down and water evaporates. Cool.
In this modern day and age, one could use bread maker or buy bread
mixes..... cabbage already shredded, etc. My gosh, the changes in our
lives.
Careen from Cortez
This is for Gay in L.I. asking about cleaning shower doors. We
recently moved into an older home where the water is hard, so consequently
there was a mineral build-up on the shower door. My husband removed the
door handle and use a fine grade of steel wool and 409 and scrubbed until
all the spots were gone. It looked like brand new. He did the same with
the door handle. Now when I clean I use a vinegar/water solution and the
microfiber cloths. I use this solution beginning with the mirrors (drying
them off with a dry microfiber cloth), progressing to the dressing table
and sinks, shower and lastly, the toilet. Give this a try. Hope it works
for you.
Connie in TX
Good morning Nancy and all Nancylanders,
This is in response to Angel in So Cal and Agatha in Ontario, Canada
The recipe for Tona in Bama's Cream Cheese Banana Bread is in
the January 17,2007 issue. It's the
first recipe on the page. This is just the best banana bread recipe I have
ever made. Nancy we so appreciate all your hard work with this newsletter.
Dianne in Wisconsin
Hi Nancy, This is for gay in L.I. (3-30-07)
Tub & Tile Cleaner: Use 1/4 Cup baking Soda and !/2 Cup White Vinegar
mixed with warm water.
Shower Head: Pour white vinegar in a ziploc bag. Fit open bag up over
shower head, zip closed as much as possible. Leave the shower head soaking
over nite. Should be clean the next a.m. Remove bag, turn shower on to
rinse.
Shower Doors: After cleaning wipe down with baby oil or lemon oil. I used
lemon furniture oil. The bathroom smelled like lemons for some time.
Margaret, Tulsa
I have sent this in before: FC&A, 103 Clover Green, Peachtree City, Ga
30269...has a very useful paperback book (Easy Does It Cheap and Simple
Ways to Solve Common Household Problems) This is my cleaning "bible"
everything is in it about cleaning and using household products.
Margaret, Tulsa
In Mar 29 newsletter Boots in Va is looking for breakfast recipes for
Easter. If you go on
www.mrbreakfast.com you will see Shortcuts to Big Breakfast, click on
All recipes categories and I'm sure you will find what you are looking
for.
Peggy from Belleville Ontario Canada.
This is a wonderful brunch dish.
Hot Chicken Salad
8 chicken breasts
French dressing
1 cup chopped celery
1 cup mayonnaise
1 jar (16 oz) Cheez Whiz
1 can French fried onion rings
1 cup almonds or pecans (optional)
Day before boil chicken breasts, cool, remove meat from bones and cut into
bite-sized pieces. Toss in French dressing and marinate overnight. Next
day add celery, mayonnaise, be generous, to make a chicken salad. Add
nuts, if desired. Spread salad evenly in a 9" x 13" baking pan. Spread
evenly with Cheez Whiz. Bake at 350 degrees half an hour or a little
longer if not starting from room temperature. Sprinkle onion rings on top
and return to oven for 5 minutes.
Serve with a green salad and some fruit.
grannym IL
We were gone the last week in March on business. We went to Columbus,
Ohio and I was able to see my sister and her older daughter and enjoy
that. We drove this trip and I was never so glad to get to Columbus
because they are always working on US70 in Indiana and Ohio. Going over
someone had an accident in the repair area and traffic was backed up so
far that is was stop and go. Then coming home the truckers were pulling
out in front of us and one started to come out as we were beside him and
lucky he finally saw us or I might be in the hospital. Just glad to be
home. I know the truckers dislike construction but to keep the highways up
it must happen. I know in Indiana part of 70 is not available to them at
all, if they use it they will be fined at least $500 or more but they can
go around I475 getting to the North or South and also the West..
I want to thank Doris in Oklahoma City in the
3/29 newsletter for posting the Buttermilk Chicken because I
wanted something easy to do for Sunday dinner. I like to easy back into
cooking when we get back. I have not cook since Sunday last week and will
cook Saturday.
Thank you to Jeanlock in McLean VA in the
3/27 for her idea on how to make the Cream Cheese and Olive mixture.
My mother would mix cream cheese and olives and spread on bread and that
would be a sandwich for me for lunch. What memories we have of food that
we should have never had but they didn't know any better back then. Now I
have a question for you what cheese would you use if you were to make
cheese and pimento spread. The ones in the stores I don't like and my
sisters mother-in-law use to make the best pimento cheese spread. She has
been gone for, I would say at least 20 year or more, so we can't ask her.
I think she took cheddar cheese, mayonnaise, pimentos. Another cheese
spread that we should not be eating but they are so good. Also how would
you do Blue Cheese spread? I would think cream cheese, blue cheese and
maybe some mayonnaise. The 3 of Kraft's spreads in a glass jar are what we
like. They make the best spreads for stuffed celery that I can think of.
Then to Boots/Dorothy in the 3/29 wanting
to know what to serve for the Easter morning breakfast at Church we
have had in the past members of the Church have made Coffee Cakes and then
we have fruit like Bananas, Grapes, Apples, Watermelon, Honey Dew melon,
Strawberries and any other fruit. Other years we have had a Casserole dish
of 4 to 6 slices of bread cubed, 6 eggs beaten with 1 lb. pkg. cooked
sausage mixture poured over the bread cubes and then added cheese on top.
Cook this in a 350º oven until the eggs are cooked. You could have the
baked French Toast casserole that is so easy to make. This year we are
having spreadable Cream Cheese, Bagels and fruit.
Baked French Toast
10 oz. loaf of bread, broken into cubes
6 eggs
1 cup cream
1½ cups milk
¼ teaspoon nutmeg or cinnamon
1½ teaspoon vanilla
Beat eggs, milk, cream, nutmeg, and vanilla together. Then mix in the
bread cubes pouring this in a light greased or sprayed 9X13" pan.
Refrigerate this overnight covered.
1/2 cup brown sugar
1/4 cup butter
1/2 walnuts or any nut
Mix brown sugar, butter and walnuts together and place on top of the bread
mixture before baking. Bake at 350º for 1½ hours. I bake mine covered for
that period of time. Makes 10 to 12 servings.
You can bake these at Church or they can bake them at home and bring to
Church and then they can be kept warm in the oven. In our oven at Church
we can get 6 per oven or maybe 8 if we are lucky. We have a stove that has
to ovens and 2 racks per oven.
Everyone have a great day. Nancy and 4 legged associates take care and
enjoy your company.
Susie Indy
Hello everyone, The multiple emails has been fixed.. it was some
kind of bug while Yahoo experienced while they changed something over...
Barb
Doris S in Indiana I too got so many e-mails from the yahoo group the
other day. I even wrote and asked them what gives. But I never got a
reply. Hope it doesn't happen too often.
Fran in Fl out of NY
Nancy, newsletter friends and IMM..Iowa
The recipe you are wanting (Runza) has an European origin. One of my
friends ,mother, was born in Russia and brought this recipe to first
Canada and then the US. I know them called buroocks., but i have heard
other names also. I'll try to tell you how to make them. It is simple but
to get the right combination may be to your likes. Brown ground beef in a
frying pan ,in another frying pan brown a combination of chopped cabbage
and chopped onion. when they are in the soft stage combine the beef and
make a good mix of all. the next part is to your likes. You can use a roll
dough or frozen dough rolled out to form either rounds or squares. Fill
with the mix. with fill inside. I have been using crescent refrigerated
dough. form your pockets or rolls and bake on a baking sheet . I use 350
degrees but that may differ with the type of roll you use. i hope someone
will have more exact measures for you but i think you will find your one
for you.
Aloha , JW Hawaii
Help, please
Does any one have a sure fire method for removing grease stains from
clothing.
My husband has two huge grease stains from food on a brand new silkish
royal blue shirt. In the past, I have worked talcum powder into grease
stains over and over and it usually worked. These look too big and ugly to
do that. Does any one know of an easier way. Second time he wore the shirt
-- Grrrrrr..
Nancy, just have to take a minute to tell you how much we admire you. I
share your thoughts and ideas with David - not recipes, of course. And we
think you are so great with ALL you do -- and seem to work so well against
all adversities cheerfully. Here's to you!!
Rosemarie in rural Kansas City
For Gay, L. I. 3/31 newsletter.
I have found that using a Mr. Clean magic pad (white), wetting it and then
using it alone, or with a bathroom-type cleaner really works well in
cleaning off shower doors, or any other spots in the tub/shower.
Mary Jean San Marcos, CA
About six or more months ago I printed a recipe for chicken wings that
had hot sauce and other spices that you shake in a plastic bag and put in
the oven. If anyone remembers or has the recipe please let me know which
newsletter it was posted as I lost mine and thanks in advance. Also, Bama
I love your recipes and before I even read your name on the recipe most
times I know it is yours.
Bernie
Hi Nancy and all in "Nancyland". Our weather finally broke here in MI
and we are starting to see some reasonable temps and sunny days at long
last. There are even little bulb flowers starting to peek out here and
there.
I have a request for Chinese Bar B Qued pork tenderloin. You know, the
wonderful pork with the red edges on it that you get in Chinese
Restaurants. We have no good Chinese restaurants anywhere around the
little town that I live in and would love to be able to make it myself. So
if any of you great cooks out there have a TNT recipe for it I would
dearly love to have it.
Love getting this email Nancy. It's the best part of my day. Hope you
don't have anymore bad weather out your way. Am finally looking for
another tortoise shell calico kitty. It's taken a long time to get over
losing my Aurora, but now need another lap warmer to love. Give your "furries"
an extra morsel of treats for me.
Rose in MI
Nancy this is Betty in Tyler, Texas. I had written in a month or so
ago, when you were having a lot of computer problems. I am planning a
surprise 60th birthday party for my husband in July. I want this to be
really really special, and I need some ideas from all our wonderful
members out there. I have no clue where to start or what to plan. I would
like to do a “this is your life” segment and do not have any idea where to
start. I need theme ideas, food ideas, whatever anyone can tell me. Thanks
to everyone who will reply, and know how VERY much it is appreciated.
Again thanks to you Nancy for this awesome and wonderful family you have
created.
Betty in Tyler
Sue in Fl was looking for a chop suey recipe. I actually call
this chow mein, but I don't know which it is. However I created this
several years ago and everyone seems to love it.
Can use pork, chicken or beef.
Sauce
3 Tbs. soy sauce
1 Tbs. corn starch
1 Tbs. water
1 tsp. sugar
1 tsp. white vinegar
1/2 tsp. ginger
Vegetables
1 onion quartered and then sliced again
2 cups celery - sliced
2 cups cabbage - sliced
1 can bean sprouts - drain well
1 to 1-1/2 lbs. meat - cut into thin strips
Add 1 tsp. crushed red peppers to about 1/8 to 1/4 cup oil and blacken.
Add meat and I use 2 wooden spoons and stir-fry until meat is done. Add
the vegetables and stir-fry until done to taste. Then add sauce that you
have stirred the corn starch into until smooth. Stir-fry just a minute
until sauce is mixed will the veggies and meat. I serve mine on rice and
then top it all off with a few of the crispy chow mein noodles that come
in a package. And can add extra soy sauce if desired.
Susie in Arkansas
My favorite Easter recipe is my grandmother's banana salad. It really
is a dessert and not a salad
Banana Salad
l cup sugar
l cup whipping cream
2 Table. of corn starch
2 egg yolks
Mix sugar and cream and corn starch. Cook in double boiler and stir until
thick. Beat egg yolks and add a small amount of hot mixture. Return all to
double boiler and cook till thick. Let cool and refrigerate till cold.
Slice bananas lengthwise and place in a large glass bowl. Layer chopped
peanuts over .Add some pudding and keep layering till pudding is used.
Cover with plastic wrap . Place in frig. Must be eaten within an hour or
so.. Do not put lemon juice on bananas. I use Planters cocktail peanuts.
This is a very rich dessert and so good.
Genie
In Tuesday's newsletter, the cider sweet potatoes from Judy in
Montana sounds like a wonderful recipe but there were no amount of cider
mentioned in the recipe. Could she send it or the complete recipe.
Barbera NW OK
For Shannon in Ohio...yes, I think cool whip would work in Peaches
and Cream recipe in place of the Dream Whip.
Tona in Bama
I could not get the Easter Recipes/Traditions to open up.
Here is a recipe for Chocolate Easter Nests that I got out of Farm Woman
Magazine in April of 1986 sent in by Eleanor Rankin, from Enfield,
Illinois
Chocolate Easter Nests
10 oz. milk chocolate
4 oz. sweet baking chocolate
1/2 cup coconut
2 cups crushed cornflakes
jelly beans
Place chocolate in large glass bowl. Microwave for 2 to 3 minutes on High
or until nearly melted. Stir. Add coconut and cornflakes. Stir to combine.
Spoon onto waxed paper ( 1 round Tablesppon each); form into nests. Let
stand until firm; fill with jelly beans. Yield: 20 nests.
I would take the mixture and spray with pam the outside of a soup bowl and
form the nest around this. My kids really liked them done this way and it
was an Easter treat for them. I hid them on Easter Sunday with their names
on the next and they had to find them. My one daughter caught her sister
eating hers and she wanted to know why she didn't eat her own and she said
that she was saving it for later.
Emma from Montana
Hi Nancy,
This is for Tona in Bama.
I got ready to make her Peach Coffeecake and noticed the first
ingredient says 3/3 cup flour. Would that be 2/3 cup? Thanks for sending
it in. It looks great and I have some frozen fresh peaches I'd like to
use.
I love this newsletter as does everyone else. I have found some really
good recipes here that we have filed with our family favorites.
Lynette in wet, wet Texas
First I want to say Thanks to Barbara in Al for the Kielbasa and
Kraut recipe. I am going to try it as it sounds good. In the mean time
I do hope someone will have the Kielbasa Stew recipe without tomatoes. My
many Thanks to you Nancy for all your wonderful work. There are just not
words to really express how much your newsletter means to me. Again A Big
Thanks. Have a wonderful day
Barbera NW OK
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