Rhubarb Cookies
1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut
Cream Cheese Frosting
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1 1/2 cups confectioners' sugar
In a large mixing bowl, cream shortening and brown sugar. Beat in eggs.
Combine the flour, baking soda and salt; gradually add to creamed mixture.
Stir in rhubarb and coconut. Chill at least one hour before baking. Drop
by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350
degrees F for 12-15 minutes or until lightly browned. Remove to wire racks
to cool.
In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in
the confectioners' sugar until smooth. Spread over cooled cookies. Store
in the refrigerator
www.watkinsonline.com/hutto
sunnywatkinsgirl2@aol.com
Order toll free: 888-965-7070
Watkins Bread Mix #02600 is handy and easy to prepare. Just mix with beer
or any other carbonated beverage, and customize with Watkins herbs and
spices. I have made it several time with Sprite.
Nancy-
On May 6, 2008 Lori in IL asked about
"white cheese" in Mexican restaurants. Our local restaurant, "Cancun,"
uses white American cheese in their sauces. I have also used Monterey Jack
in the following recipe and it works well, too.
Here is a recipe using that:
Vegetarian Burrito
1/4 cup chopped onions
1/4 cup zucchini, chopped
1/4 cup yellow squash, chopped
1/4 cup celery, thinly sliced
1/4 cup carrots, thinly sliced
1/4 cup bell pepper, chopped (any color)
1/3 cup refried beans
1 large flour tortilla
salt to taste (I just sprinkle a little of these three)
garlic powder to taste
chili powder to taste
Cheese Sauce:
1 Tbsp. mayonnaise
1 Tbsp. milk
1 slice cheese, low or non-fat ok
Combine all vegetables except refried beans and stir fry or microwave
until crisp tender. Season with a little salt, garlic and chili powders;
set aside.
Spread tortilla with refried beans (right
out of the can) and then add vegetables; fold tortilla in half.
Make a cheese sauce by warming the 3
ingredients in the microwave and stirring until the cheese is melted.
Heat the filled tortilla in the microwave
or on a greased griddle. When warm, pour the cheese sauce over and enjoy.
Add or omit any vegetables you desire. This makes ONE serving so multiply
by as many as you need.
I like to serve with Spanish rice.
martyS in TN
New posts were added today
Prayer Requests
Nancy-
On May 5th, 2008 Trudy in Slidell
mentioned "hardtack" Ask her to go to "Scandinavian hardtack" in her
browser to see if this is what she has in mind. I grew up with this in our
home and it was a circular shape about 11 or 12 inches in diameter with a
hole in the middle. It was basically a rye cracker.
martyS in TN
The online newsletter was not posted
yesterday. I have been working around thunderstorms for the past
several days. Most of the day was spent on adding new pages and
updating alphabetical index pages. By the time I got done my energy
level was down to zero.
Nancy Rogers
Pages Updated in Past 24 Hours
Daily Newsletter Recipe Archive
Alphabetical Index for May Recipes
Alphabetical Index for April Recipes
Alphabetical Index for March Recipes
Our Recipe
Message Board
Turnip Recipes
Raisin Recipes
Papaya
Recipes
Corn
Recipes
Cherry Recipes
Rhubarb
Recipes
Grits
Recipes
I just had to add to the array of peanut
Butter Sandwiches. I just Love Peanut Butter (smooth or crunchy) and
hard salami together on a sandwich. Obviously not a Calorie watcher.
Yes, I agree with all of you. This is the very best Newsletter out there.
Blessings to you gals.
Joie in TN
My thanks to Tim in Ohio and Bill in TX for
the two electric smoker suggestions. I have been a little behind in
reading my emails, so that is why this took me so long to thank you. I am
going to check both of these out with my hubby, to see which one he
prefers, since he is the "outdoor chef."
Trish in Illinois~
Hi Nancy,
In your newsletter, I used to see links for all kinds of recipes, e.g.,
strawberry, but I no longer see these links.
Is there a way to still find them?
Helen
Comment
Yes, you can view all the email messages in the past (back to 2001) by
going to
Email
archive.
For those that aren't getting their newsletter may want to bookmark this
link and use it to see if a newsletter has been sent out.
Nancy Rogers
In response to Butch re olive salad. I just
happen to have a quart jar of the olive salad The ingredients listed are:
Queen Olives, Olive Oil, Canola Oil, Carrots, Cauliflower, Pepperoncini,
Celery, Capers, Sweet Peppers, Parsley, Oregano, Garlic, Vinegar, Spices,
Salt. Other ingredients are the usual preservatives. I did Google Olive
Salad recipes and there were many recipes out there. Just pick the one you
like. My jar came from a company in Mandeville, LA.
Sara in FL
Hi, I was just getting around in reading my
newsletters and I came across the Beer Bread recipe. Has anyone
ever tired making wheat or any other kind of bread using beer? Can this be
done?
Thanks, Fran, Upstate New York
Hello, I purchased them tomatoes planters
where their hang upside down to grow. Their was a call back by QVC
http://community.qvc.com/topic/Todays-Special-Value/Hanging-Tomato-Planter/5800009062
and now I am having to place them in the yard. I was wondering if anyone
has had any luck in planting them in pots. Any suggestions and experiences
anyone can offer?
Thanks, Fran (Upstate New York)
To Phoebe in Atlanta, Georgia
I am also addicted to QVC. My entire kitchen is QVC pots and pans
and gadgets. I am so addicted that I have boxes I have never even opened
yet, I need to make room for all my new kitchen things. ; ) The silly part
is that since my boys have grown and left the nest, I do much less cooking
now. So, my husband wants to know, why do I need all these things. : )
Still thinking of an answer for him, as I wait for my UPS man to bring
another box. ; ) : )
Jan in Muskegon, Mi
Sylvia: Ammonia will remove the
stickiness of your Tupperware. I always washed mine in the dishwasher
and they didn't get sticky. I got rid of all my Tupperware, however, and
now use nothing but Lock 'n Lock.
Susan in Iowa
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
I was surfing through QVC and found lots
and lots of
Lock N Lock Products. It is possible I am a Lock and Lock addict, LOL.
This is a great recipe for get-togethers or
large gatherings. Great with coleslaw or potato salad and baked beans. I
make it in the fall for football game parties.
Marti in AL
Slow Cooker French Dip
3-4 pound boneless beef roast
1 (10.5 oz.) can beef broth
2 to 3 cups water
1 package dry onion soup mix
1 teaspoon dry Italian seasoning
1 teaspoon garlic powder
French or other crusty po-boy rolls
Sliced Swiss or provolone cheese
Trim fat from the beef roast and place in the slow cooker. Add broth,
water, onion soup mix, Italian seasoning and garlic powder. Make sure
liquid level comes almost to the top of the meat. Cook on low setting for
8 to 10 hours.
After meat is done, remove roast from crock and place on a platter. Cover
with foil. Be careful because roast will want to fall apart. Transfer
liquid from the crock to a saucepan and bring to a boil. Reduce heat and
adjust seasonings. Meanwhile, preheat oven to 350° degrees.
Take meat and shred or slice it thin, removing any fat that may have
lingered after cooking. Split rolls lengthwise on one side and lay open.
Place rolls onto a cookie sheet or baking pan and top with a healthy
dollop of the beef. Give them a good soak with warm juices. Top with a
slice or two of cheese and place into oven. Cook 3-5 minutes or until
cheese melts and becomes bubbly. Dish up au jus into small bowls and serve
with the sandwiches for dipping. For crisper sandwiches, lightly butter
and toast the split rolls before topping with beef.
12 to 15 servings
To all you great cooks out there I need
help. Many year ago I made a chocolate cake if my memory recalls
that used grape jelly and Hellman's mayonnaise. It didn't call for eggs.
it was a very moist and fudgy cake If any one has it I would much
appreciate. Thanks to all you great folks and Happy Mothers Days. Wishing
you
all good health.
Sandy Danvers Ma
Harvest Apple Cake
4 cups apples, diced
2 cups sugar
3 cups all purpose flour
1 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
2 eggs
1 cup vegetable oil
1 tsp vanilla extract
1 cup nuts, chopped
Mix together apples and sugar and set aside for 1 hour. Sift together
flour, salt, baking soda, cinnamon and nutmeg and set this aside. In a
separate bowl beat eggs, add the oil and vanilla extract. Stir this into
the apple mixture. Add in dry ingredients and mix well. Blend in nuts.
Pour into greased and floured tube or bunt pan. Bake at 350º for 1 hour or
until toothpick comes out clean. Cool in pan 10 minutes and finish cooling
on wire rack.
Robbie IN
Hi Nancy & Nancy-landers.
In your 5-5-08 newsletter Judithe requested some CELIAC recipes so I found
a few I thought looked easy & that I'm going to try also. I have a friend
with CELIAC'S so I myself don't have it. Hope you enjoy.
Hugs, Rosie McKeever in PA (USA)
CELIAC RECIPES...
"Cheater" Refried Beans
1 can beans
BBQ sauce, salsa, or lime juice and garlic
Mash beans with fork. Add liquid of choice and stir until you get the
consistency of refried beans.
Buffalo Chicken Salad
chopped celery
sliced carrot
mayonnaise
chicken, canned or chopped leftover
Frank's Red Hot Sauce
Add everything to a bowl. Mix. Put on top of lettuce, crackers, or bread.
Sweet and Sour Chicken - Cheater Version
Bake the chicken, cook up some veggies (I did broccoli and peppers.),
combine and mix with the sauce. Serve over cooked rice and sprinkle with
green onions if desired.)
Sweet and Sour Sauce
1/2 cup brown sugar
1/2 cup cider vinegar
4 tablespoons ketchup
3/4 cup pineapple juice
2 teaspoons cornstarch
Warm everything in a saucepan except cornstarch to just below a simmer
without letting it boil and stir in the sifted cornstarch to thicken. Sift
the cornstarch to eliminate any lumps. You can add whatever else you might
like to add, onions or peppers, some pineapple.
Greetings Nancy and Friends,
This for Sue who wanted hot dog recipes. Looks like you have gotten a
generous amount of different recipes to try. They all sound pretty cool. I
have 2 more for you that are very tasty.
Chili Dog Casserole
Serves 4 - Can be doubled
2 cans chili with beans
1/2 pkg hot dogs(4)
tortillas
Oven 425 preheated. Spread 1/2 chili in casserole. Wrap hot dogs in
tortillas. Place on top of beans seam side down. Cover with rest of beans.
Cover with foil. Bake 30 minutes. You can add cans of chili if you want.
Weiner Bean Pot
2 1 pound cans pork and beans
1 envelope onion soup mix (Lipton, dry)
1/3 cup catsup
1/4 cup water
2 Tbsp brown sugar
1 Tbsp prepared mustard
1 pound hot dogs (cut up)
Combine all in a casserole. Bake uncovered at 350 degree oven for 1 hour.
This should serve the 5 of you along with maybe a tossed salad. If you
have big eaters, double.
Good luck, Carolyn, Rochester, New York
For Trish in Illinois, thanks for the
compliment. On another note about the home grown fresh basil, if you have
more than you can use, you can wash it, and air dry it on the kitchen
counter to save for future use, just in case you run out of the fresh. I
do that with home grown Italian parsley too. It's so much better than the
store bought stuff.
Frances in Wesley Chapel
Re: Does anyone in Nancyland know what kind
of white cheese they use on tacos and enchiladas at Mexican restaurants? I
think it might be called chihuahua cheese (like the dog) but I want to
make sure! Thanks!
Lori in IL
Hi Lori, I think that the usual cheese in Mexican recipes if QUESO cheese.
I buy it at the local Latino market; it's good. Thanks, Nancy for making
this happen.
Hudson Valley Kathleen
Hello all,
Maybe I missed it but what did the basil recommendation consist of? What
newsletter was it in?
IG
Nancy I want to thank Sue
newsletter 4/26
for her
Old Fashioned Meatloaf. I have not tried it yet but I sure will. I
think that I am going to make one this week end and freeze it so all my
husband has to do, as I recover from surgery, is take it out of the
freezer. Wednesday 5/7 I made walnut size meatballs and they smell so
good. My DH is taking them tonight to choir practice because they are
having a small party for the choir.
Susie's Meatballs
2 lbs. lean ground beef
1 egg, beaten
1/2 cup bread crumbs w/parsley
2 to 3 tablespoons very finely chopped onion
dash of salt
dash of pepper
Sauce
1/2 cup catsup
1/2 cup beef broth from a carton
Mix bread crumbs with the onion, salt and pepper. Then add the beef and
the beaten egg mixing well making sure the bread crumbs are mixed through.
Make the meatballs the size you want. Bake at 350º for walnut size bake
for 15 minutes, for larger bake for 20 to 25 minutes. For the walnut size
I made 46 and larger I would think that you could get 25 to 30. You can
freeze these for future use. Whisk together catsup and beef broth and then
pour over the meatballs. On top of the stove you can put these in a sauce
pan then add the sauce and cook for 15 to 25 minutes or until warm. I am
putting them in a slow cooker on low for 3½ to 4 hours.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe. You have been having rain and rain.
Susie
Nancy and Nancylanders: I just had to weigh
in on the recipe request from Sue in GA in the Tuesday,
6 May Newsletter. I don't know if this is
anywhere near what she is looking for but when the fresh cucumbers and
onions and other vegetables hit the local Farmer's Markets I make up a
batch of sliced onions and cukes in a vinegar and water solution. In fact
I made up a small batch just yesterday and here's how I did it:
Mr. Myron Drinkwater - Lake Forest, CA
Pickled Cucumbers And Onions
1 large onion (any yellow, white or red/purple onions will do but sweet
onions are the best)
3 (4 to 5-inch) pickling cucumbers (more if desired)
1/3 cup cider vinegar
1/2 cup water
1 tsp granulated sugar
1/3 tsp ground black pepper (optional)
Peel and slice the onion and cucumbers. Slice them to your desired
thickness (I slice them in about 1/8-inch slices. Place the sliced onion
and cucumbers in a glass or plastic sealable bowl or container (can seal a
glass bowl with plastic wrap). Combine the vinegar, water, sugar and black
pepper, if using, and pour over the sliced onion and cucumbers.
Seal and refrigerate for at least two days before serving. This initial
batch can be added to throughout the season as the slices pickled onion
and cucumber are eaten. Also if the solution does not have enough water or
vinegar or has too much of either just add or decrease to suit you or your
family's personal taste preferences. And remember this is just a small
batch so you can double or triple the recipe or even make a much larger
batch if you are taking it to a pot luck or tailgate party. The seasoned
vinegar and water solution should be just enough to cover the slices of
vegetable in the container.
Cook's Note: I also sometimes add sliced peeled zucchini and sliced garden
fresh ripe tomatoes to the solution. And some carrot slices blanched in
lightly salted water for 3 or 4 minutes could also be added to make it
mixed pickled vegetables.
Hi Nancy and everyone
Thank you for all of your wonderful recipes. I need you help. Is it
possible to freeze cakes and pies. Please give me some advise in this
area. The pies would be key lime. pecan and cream cheese. Any ideas are
welcome.
thank you, Yoli in Texas
HI Nancy, Just a couple of days ago a
friend in Fl. told of planting basil, letting it go to to seed for a
continuous supply of fresh basil. Today, a woman from Il. said she was
going to try this. I think basil is an annual in this part of the country
and can only be grown outside in the summer. Question, is basil a
bi-annual? Will it come up from seed the following spring? Help Please!! I
also Love basil.
Linda in IN.
Hi Nancy!
This is a request that I made a long time ago, got a reply and have
misplaced the recipe already! What I need is the recipe for Manicotti that
came from the back of a mayonnaise jar. I think it had cottage cheese,
hamburger meat spaghetti sauce and mayo, and some spices. I can't remember
how much of any of it. I used to make this all the time and then I became
very ill and almost all my recipes were thrown out by my husband and kids
who were "cleaning out" my things because they didn't think I was going to
make it. I would really appreciate it if someone out there might be able
to help me!
Thanks Nancy for all that you do to keep this newsletter going!
Carin in Central FL
Nancy Linda in Al newsletter 4/28 has a
recipe for Peach Cobbler Pie and yes could she please post this
because it sounds good and so easy to make. Also does anyone have a TNT
recipe for a Spinach Casserole? A few weeks ago at the grocery store I
thought that I picked up broccoli but got spinach. Thank you.
Nancy thank you for all the work that you do for the newsletter. In a few
weeks I am going into the hospital for a shoulder operation and will not
be able to use the left hand and arm for at least 3 to 4 weeks. I will
have to go for Physical Therapy for a while. So I will read the
newsletters but will not be able to respond.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe. The south is really getting it this year.
Susie Indy
ood morning Nancy,
I am responding to Lori in IL in the 5/6 newsletter who wants to know what
kind of white cheese they use on tacos and enchiladas at Mexican
restaurants. It is also used in quesadillas. It is called asadero cheese
or Mexican cheese. We can get that cheese down here at any grocery store
with all the cheeses. You may need to look in the Mexican section if you
don’t live in the SW. Here is a recipe I use that contains that cheese.
Chris in NM
Queso Blanco Dip (White Cheese Dip)
This is the hard-to-find dip that is served in many Mexican restaurants.
from http://www.ortega.com
1 cup cheese (Monterey jack, Asadero), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)
Put all ingredients in a double boiler and cook over medium or medium-low
heat until melted and well blended, stirring occasionally. Serve with
fresh tostadas or hot flour tortillas.
Chris in NM
And for Theresa in MI in the same newsletter asking for “fat balls”. They
sound exactly like what my daughter-in-law makes for my grandsons for
breakfast. They are a sweet dough that is fried (fritter). When done, she
uses an injector to put honey or whatever in the middle and then serves
them Yum!
Chris in NM
For Butch in the same newsletter looking for an Olive Salad recipe, look
in the Recipe Exchange Newsletter of March 26, 2006. When I did a search,
that is the date that one was posted.
Chris in NM
For Dianne in East Tn.
Regarding the TART apples for my apple pie recipe:
I used to use Oregon pippins (40 years ago) but then changed to Granny
Smiths when they replaced pippins in the grocery stores. Now that we have
our own apple trees, my favorite pie apple is the versatile Golden
Delicious. These are not as hard and tart as the former, but hold their
shape well when cooked, and have a fine texture and flavor. I prefer them
when they have not yet turned yellow, but still are a pale yellow-green
and firm. I can these each year in quart jars (cooking them first as
called for in my recipe) then cramming as many as possible in each jar,
then topping with some of the cooking liquid-- water only. This makes it
so fast and easy to whip up an apple pie because all the peeling, coring,
slicing and cooking are already done. One quart is the perfect amount of
apples for my deep pie pans. (I inherited the pan with its outer rimmed
ditch from my mother, but finally found another one at a well-stocked
restaurant supply house.) Some people put the sugar, spices, etc., in with
the apples when canning them, but I prefer the fresher taste of adding the
dry ingredients when making the pie, as in the original recipe.
Sandy in Bountiful, Utah
To Judy: Newsletter dated May, 6th.
RE: Soft pickles. I would suggest you check with someone
knowledgeable about using ALUM in your brine to find the quantity to use.
I believe this is what the companies use.
Joseph J.
For Susanna in LA, thanks for the
Old Fashioned Bread Pudding recipe. It is funny when you haven't
made anything for a long time how you forget how to make it. Your recipe
sounds so good. Thanks again, Marie in VA
Sue in Ga
We love cucumbers and sweet onions in a sauce made up of
4 tablespoons vinegar (any)
sugar to taste
1/2 cup sour cream
either dill or caraway seeds
Just mix ingredients the pour over sliced cucumbers and onions Keep
refrigerated until ready to eat. I find the longer they sit the juicier
they are.
Hope this helps
Barbara in Wentzville Mo
In the 5/04/08
newsletter Marti SC was looking for yellow Layer cake recipes. If
she goes to the April recipe index, she will find the recipe for Richs
Bakeshop Yellow Cake, which was originally submitted by Evelyn in
Tennessee.
Robbie IN
Fran in Ottawa requested recipes for Coffee
Cake muffins in the 5/5/08 newsletter. You may wish to fill the muffin
tins with the batter then put the filling on top instead of swirling it
through the muffin mixture as the recipe below instructs. You can also
double the filling, putting half of it in the muffin batter and putting
half of it on top of the muffins for more of a streusel topping. You may
need to experiment a little to totally duplicate the muffins of which your
husband is so fond. I have 2 other recipes for coffee cake muffins; one
uses sour cream and the other uses plain yogurt. I will send them in over
the next few days.
Robbie In
Coffee Cake Muffins
Filling:
1/2 c. brown sugar
2 tbsp. flour
2 tbsp. cinnamon
1/2 c. chopped nuts
2 tbsp. melted butter
Mix filling and set aside.
Muffins:
1-1/2 c. all-purpose flour
2 tbsp. baking powder
1/2 c. sugar
1/2 tsp. salt
1/4 cup shortening
1/2 c. milk
1 beaten egg
Mix dry ingredients. Cut in 1/4 cup shortening. Add egg and milk to dry
ingredients all at once. Swirl in filling. Pour into greased or
paper-lined muffin tins. Bake at 350 degrees for 17 -20 minutes. Makes 12
muffins.
For Judy in Cocoa Beach - Those are Cuban
Stuffed Potatoes and they are delish!!! The ones from Ybor City are
stuffed with a shredded pork, I think. Living in N. Florida now I really
miss the Stuffed Potatoes and the Stuffed Crabs! I was going to try making
the Crabs but it's a 2 day project! If anyone wants, I have the recipe for
them but would love the recipe for the Potatoes too. They've got to be
easier!
I found a website that has the Cuban Stuffed Potato recipe that Judy in
Cocoa Beach is looking for.
www.tasteofcuba.com
Sue in Fl
This is a recipe I have been making for
nearly 50 years. I will be making these Monday am for the people that live
in my building. Every Monday we get together for coffee and doughnuts and
an occasional homemade treat or breakfast casserole. I thought I'd share
this old recipe that came from my long-departed Aunt Jinny.
Surprize Muffins
serves 12
2 c flour
1/4 c sugar
3 t baking powder
1/2 t salt
1/4 c shortening (she used lard)
1 egg
1 c milk
Preheat oven to 400F. Spray muffin pan or use liners. Cut shortening into
dry ingredients
with pastry blender. Add slightly beaten egg and milk. Stir until just
blended. Fill muffin cups or liners 1/2 full. Drop 3/4 t of her homemade
grape jelly into center of batter. (you may use any jam or jelly you have
on hand. Strawberry jam or apple jelly are also favorites)
Cover with more batter til cup is 2/3 full. Bake for 20-25 minutes till
nicely browned.
NOTE: You may substitute 1/2 c pancake syrup for 1/2 c of the milk. Skip
the jelly. Or you can make a Streusel muffin by mixing together:
1/2 c brown sugar
2 T flour
2 t cinnamon
2 T butter
1/2 c chopped nuts
Divide mixture in half. Sprinkle over 1/2 full cups. Cover with batter to
2/3 full and sprinkle
the rest of the streusel over top.
I always double this recipe for taking to brunch or our coffee Mondays. I
also get the dry ingredients ready the night before and mix in the wet
ingredients the morning it will be needed and then bake. These would make
a good Jar Mix for gift giving. Just mix first 5 ingredients together, put
into a jar, and add a label with directions for adding the rest of the
ingredients, temperature and length of time to bake.
Like I said, I've been using this one for a very long time!
Meemaw in Indy
I wanted to thank Oma in Lower Alabama for
the Chicken Pot Pie recipe in Sunday's newsletter. I made it last
night and it was a hit! I omitted the hard boiled egg but I took your
advice and added sage and a little extra milk plus some fresh ground
pepper. Excellent and easy comfort food. Thanks again!
Laurie
This message is for Judy in Cocoa, FL
asking for a recipe for the meatballs rolled inside a mashed potato ball,
with bread crumbs, then deep fried – maybe they are
Papas Rellenas
Thanks, Patricia in KY
This is an olive salad for Butch in
newsletter 5/6. Don't know where I got it but probably here. Mary Jo in MD
Olive Salad
2/3 cup of Green olives, pitted and coarsely chopped
2/3 cup of Black olives, pitted and coarsely chopped (these come chopped
in a can)
I also buy the Greek Olives from the deli and add 2/3 cups of those
chopped
1/4 cup Pimiento, chopped
3 cloves garlic, finely minced
2 tablespoons Capers Chopped
1/2 cup of minced onion and minced celery
1/3 cup Finely chopped parsley
1 teaspoon Oregano
1 teaspoon Black pepper
1/2 teaspoon thyme
1/2 cup Olive oil
1/4 cup of balsamic vinegar or seasoned rice wine vinegar
.
Mix all together and refrigerate for at least a day. Will keep for about a
month in fridge !!
This is a recipe I make often because my
family loves it (both vegetarians and meat eaters love it). It was my
mom's goulash recipe and I exchanged things out to make it vegetarian. It
is definitely a comfort food. I make a big batch because we like leftovers
and eat it for a couple of days. If you would like, just cut everything in
1/2
Kathie in Arizona
Vegetarian Goulash
1 box of spaghetti
2 cans of the large (28 oz) Bush's vegetarian beans
2 cans of tomato soup
1 package of Morningstar Farms veggie crumbles (look and taste like
hamburger)
Sautéed chopped onion (optional)
Generous amount of onion powder (optional)
Salt and pepper
Defrost the crumbles while cooking the spaghetti. Cook spaghetti. Drain.
Put in big pot with all other ingredients and heat through. Tastes even
better the next day.
May 06 the Mexican Cheese used in most
Mexican Restaurants is Mexican Manchago, its soft like and white like Jack
there is a Spanish version that is a hard cheese, most markets carry it,
it is made by a company that produces different versions of Mexican
Cheeses its comes in rounds, small the brand is
Cacique cheese, any Mexican manchego will do though.
BG
Many thanks to Robbie in Indiana for
reposting the
1234 yellow cake recipe in the April 26 newsletter. I have been
sick and haven't felt like reading my emails. I still have a lot of
catching up to do. lol. I will try the recipe though. It sounds like it
will be easy to do, and thats just what I need. Thanks again Robbie.
Ann from NC
Thanks to Dawn from Cape Cod, Ma and Nell
in Va for the yellow cake recipes from scratch. I will try them asap! They
sound so simple. Thanks again! Marti, SC
Ann from NC
Hi Nancy,
Thanks for the wonderful newsletter. I have been reading it for several
years, but have only shared one recipe. I thought it was time to change
that. My family likes soup year-round, so this is one recipe I use a lot.
You can change it to fit your family’s tastes. It’s quick, easy, and makes
a lot, and also freezes well.
Quick Bean Soup (also known as Poverty Stew)
1-1/2 lbs. hamburger meat
1 small onion, chopped
1 15 oz. can diced tomatoes
1 15 oz. can beef broth (optional)
As many cans and kinds of canned beans as you want. I use pinto beans,
Ranch Style beans, navy beans, Great Northern beans, black beans, kidney
beans, garbanzo beans, etc. in the 14.5 to 15 oz. cans. I use the least
expensive ones I can find.
Spices to taste (optional)
Brown hamburger meat with onion in a Dutch oven. Drain well. Add the beans
(undrained), beef broth, and tomatoes. Add any spices your family likes,
to taste. I use minced garlic or garlic powder, chili powder, and cumin.
Taste before adding salt—this is a high sodium dish! Simmer until heated
through. Being from the South, I always serve this with cornbread. *I have
also made this with ground sausage or sliced Kielbasa and Ro-Tel tomatoes.
If I am not in a hurry, I let this simmer for several hours, adding small
amounts of water if needed. The longer it simmers, the better it is, and
next day leftovers are great!
TXteacher
Nancy
I love your newsletter with all the great recipes.
In high school (1965-67) we made a recipe for something called Raisin Bubble Buns
they were a sweet bun made in a cupcake pan. It had 3 or 4 rolled up
pieces of dough stacked in each tin. I would love to get that recipe
again. I even checked with my old school & online to look for the recipe
with no luck. I wonder if any of your readers have heard of it.
It was on a printed out page with a picture like it had been in a cook
book of some sort. Thanks so much. Keep up the great job you are doing. It
is greatly appreciated.
Sincerely
Shirley Dilks
Hi Nancy! For the person looking for a good
apple pie filling this is what I do when I have an abundance of apples.
I got this from a friend several years ago.
Betty in Canada.
Canned Apple Pie Filling
4 l/2 cups Sugar
1 Cup Corn starch
2 teaspoons cinnamon
l/4 teaspoon Nutmeg
10 cups of water
3 tablespoons Lemon juice
Mix sugar, corn starch, cinnamon, nutmeg and water. Cook until thick. Then
add the lemon juice in and stir. Put apple slices in jars. Pour mixture
over the apple slices and seal the jars. Process in boiling water bath for
15 minutes. Makes about 7 quarts.
Now, if you have favorite ingredients that you add to your apple pie that
I didn't list, add them in. Won't affect anything.
There was not enough room to post all the
messages in today's newsletter. More will be posted tomorrow.
