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Order Food & Dining Catalogs from Catalogs.com
Hi Nancy, Re: Muffin Top Pans. I was unable to pull up the Prepared Pantry
website. However, I did get a baker's catalogue from KING ARTHUR FLOUR
and found the pans in the catalogue. Today's N/L 9/6 has the
Catalogs.com free catalogs ad. The catalog is listed in the many free
ones. I have already ordered 2 of the pans.
Margaret, Tulsa
P.S. Thought this might be a website some of the other "Landers" might
be interested in since there was a discussion some time back about KING
ARTHUR FLOUR.
Great Leftover Casserole
1 cup sliced celery
1/2 cup chopped onion
1/4 cup butter
1-7 ounce box herbed croutons
2 cans of either mushroom, chicken or celery soup
1-4 ounce can mushrooms, drained
1 cup chicken broth
3 cups cooked chicken, turkey or ham
Saute celery & onion in butter in large casserole. Stir in croutons,
then add remaining ingredients. Cover & cook in microwave on high for 10
minutes. Or this can be baked in oven for 1/2 hour @ 350 degrees. This
is good to make when you are in a hurry. I think beef would be good also
using beef broth instead of chicken broth. I've only used chicken or
turkey when making this but it's really good.
Linda W. In Michigan
I have another date bar recipe that's really good but different from
previous one. I got this one from my sister & it too is a winner! I make
this also for the holidays every year.
Date Nut Bars
Combine 3/4 cup chopped dates & 3/4 cup chopped walnuts. Mix 2
tablespoons flour to above to keep from sticking together. Set aside.
Mix 1/3 cup Crisco, 2/3 cup brown sugar(packed), and 1 egg. Beat till
fluffy. Add 2 tablespoons milk & 1 teaspoon vanilla. Set aside.
Mix dry ingredients together: 1/4 teaspoon salt, 1/2 teaspoon cinnamon,
1/4 teaspoon baking powder,1 & 3/4 cup flour, PLUS 2 tablespoons flour.
Mix well & add to above. Add dates & walnuts.
Put this into a greased 13x9 pan & bake 1/2 hour @350 degrees. Dust with
powder sugar & cut into squares while still warm.
Linda W. from Michigan
For Ella in CA:
This is a recipe for Chop Suey. My Dad gave it to me, he was from
Chicago. It was my Grandmother's recipe. When my Dad got older and in
bad health, he gave me this recipe and requested I make it. He loved
it---and so did my husband. The part that says "Mother prefers all pork
shoulder" is taken directly from my Dad's recipe.
Hope you enjoy!
Tina in GA
Chop Suey (Dagny Jensen’s recipe)
1-1/2 lbs meat cut in cubes (*half beef and pork or half pork and veal)
Mother prefers all pork shoulder
1 cup onion
1 cup celery
3 tablespoons molasses
Brown meat in butter. Pour in saucepan, add enough water so that when
you tip the pot a little, you can see the water. Simmer for about 15
minutes. Add celery, onion and molasses on top of meat and don't stir.
Simmer until celery and onion are tender, about an hour.
Just before serving, thicken juice with cornstarch mixed in water and
add mushrooms, as many as you prefer. Serve with boiled rice.
Here's another good recipe I make over the holidays but it's delicious any
time.
Filled Date Squares
Date filling-
1 pound pitted dates, chopped
1 cup sugar
1/2 cup water
1 cup chopped walnuts
1 teaspoon orange peel
1 teaspoon lemon peel
Boil dates with sugar & water till smooth. Add nuts & lemon & orange
peel. Cool & set aside.
Mix together in separate bowl:
1-1/2 cup oatmeal
1 -3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar, packed
1 teaspoon cinnamon
Mix all ingredients in order given.
Now melt 1 cup butter & add to dry mixture. Put half of this mixture in
a 13x9 pan (butter the pan 1st)
Spread with date filling. Put remaining mixture over this. Bake @325
degrees for 1/2 hour. Cut into squares while still warm.
Linda W. in Michigan
Pecan Pie Surprise Bars
Cake:
1 (18.25-ounce) package butter-flavor cake mix
1/3 cup margarine or butter, softened
1 egg
Filling:
1/2 cup firmly packed brown sugar
1-1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans
Preheat oven to 350 degrees. Grease a 13-by-9-inch pan. Reserve 2/3 cup
of the cake mix for filling. In a large bowl, combine remaining dry cake
mix, margarine and 1 egg at low speed until well-blended. Press in
bottom of greased pan. Bake 15 to 20 minutes or until light golden
brown.
In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn
syrup, vanilla and 3 eggs at low speed until moistened. Beat 1 minute at
medium speed or until well-blended. Pour filling mixture over warm base;
sprinkle with pecans. Bake an additional 30 to 35 minutes or until
filling is set. Cool completely. Cut into bars. Store in refrigerator.
Makes 36 bars.
Tona in Bama
Hi all NancyLanders,
I thoroughly enjoy this letter and reading everyone's requests. My
daughter has been looking for a copycat (or clone) for Bojangle's Cajun
Pintos. If anyone could help with this, I would appreciate it.
Bojangle's Restaurants are in the southeast and eastern states. I really
would like to get this for her if at all possible.
Thanks, Mildred in NC
I just found and amazing website that I think many of you will enjoy. The
site is www.etsy.com. You can buy and sell handmade and vintage items
for a very reasonable cost. I plan to do some Christmas shopping here as
I really enjoy handmade items. I also will sell some items here soon. I
spent over an hour on the site Sunday afternoon. Check it out!!
Do you know Cool Whip now comes in an aerosol can?
Brenda in IN
Hi Nancy: I haven't submitted a recipe in quite some time, but would like
to submit my own version of baked beans. This is for all my fellow
vegetarians:
Baked Beans
3 cans of beans in tomato sauce
1 can Mexican red beans (could use pinto)
chopped onions and green/red sweet peppers
(however many you want)
1 can diced pineapple
Brown sugar, ketchup and mustard to taste.
Put beans in slowcooker. Saute onions & pepper & stir into beans along
with pineapple, br. sugar, ketchup & mustard. Cook for several hrs.
I hope you all like these as well as we do.
Agatha (from Ontario, Canada)
Hello Nancy!
I am responding to the newsletter of 9/5. Ella from CA requested a
recipe for Chop Suey with molasses. Mine isn't made with molasses but it
is a similar recipe and very easy to make.
Dolores
Chop Suey
1 pound chop suey meat or pork cubes
1 large can chop suey vegetables (do not drain)
1/2 cup chopped onions
1 small can sliced mushrooms
1 T. Brown Gravy Sauce (see note)
Thicken with cornstarch dissolved in water before serving.
I use Minute Rice so it's easier for me! We also like the rice noodles
instead of chow mein noodles on top and a little soy sauce.
Makes 4 servings approx.
Brown meat, season with salt and pepper. Add chopped onions and cook
until transparent. Add chop suey vegetables and mushrooms including all
the juices from the cans. Mix in the one tablespoon of Brown Gravy
Sauce. Simmer until meat is tender, about 1 hour.
Note: Brown Gravy Sauce is found in the Asian aisle along with the chop
suey vegetables and soy sauce, etc. It's a thick dark brown sauce that
includes molasses and caramel flavorings. It also gives the chop suey a
rich, brown color along with a sweet, salty taste.
Hi Everyone,
Someone sent a recipe for pear salad which is similar to one I make.
This one has a little different twist so thought I would send it. It
is definitely a favorite at any gathering. It is so easy to do.
Pear Salad
1 3 oz. pkg. sugar free lime jello
1 8 oz. pkg. low fat cream cheese
1 can lite pears
Put one cup boiling water and jello in blender. Blend until dissolved.
Add cream cheese that has been cut in to chunks. Blend again. Add the
can of pears with juice. Blend until smooth. Pour into a 1 1/2 qt
serving dish. Top with colored miniature
marshmallows. Chill.
Nancy in Tennessee
To Tona,
Thanks for sending your recipes for Saturday's newsletter. I really miss
hearing from you and wish you would send more recipes. I can't wait to
try some of the candy recipes.
Nancy in Tennessee
Cantonese Dinner-Crockpot
1-1/2 lb Pork steak (cut in strips)
2 Tbsp. Oil
1 Large onion, sliced
1 Small green pepper, sliced
4 oz Can mushrooms, drained
8 oz Tomato sauce
1 1/2 tb Vinegar
3 Tbsps. Brown sugar
1 1/2 tsps. Salt
2 tsp. Worcestershire sauce
Brown pork in oil. Put in crock pot. Add remaining ingredients and cook
6-8 hours on low. Serve over rice. Serves 4.
Tona in Bama
Ok I know yall can help me. My husband wants a peanut butter
frosting that his grandmother use to make. She made it in a cast iron
skillet and poured it on a cake. She is in the nursing home and has
memory problems. He said it got harder when it cooled but not crispy. I
hope some one knows what I am talking about. I can not come up with a
good one. My goats love me because of my trying so hard.
I made these for my son and they were wonderful. I found cantaloupe on
sale for $.68 a piece. He loves them and I wanted to make them last. I
froze them in an ice cube tray and pull them out of the freezer bag when
he wants one. I am going to try water melon next or maybe honeydew. He
loves melon of any type.
Cantaloupe Ice Pops
4 cups cubed cantaloupe
1/4 cup sugar
2 Tablespoons lemon juice
1 Tablespoon chopped fresh mint or 1 teaspoon dried mint
1/2 teaspoon grated lemon peel
12 plastic cups or Popsicle molds (3 oz each)
12 Popsicle sticks
In a blender or food processor combine the first five ingredients; cover
and process until smooth. Pour 1/4 cup into each cup or mold; insert
sticks. Freeze until firm.
Yields: 1 dozen
Amy Byrd
Crock Pot Beef and Potatoes
1 lb. lean ground beef
1 pkg. (5 to 6 oz.) scalloped potatoes
1 can (14.5 oz.) tomatoes, undrained
1 can (10 oz.) pizza sauce
1/2 cup water
1/2 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1/4 tsp. garlic powder
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
In a skillet, brown ground beef, drain. In a crock pot/slow cooker,
combine beef with dry sauce mix from package of scalloped potatoes,
tomatoes, pizza sauce, water, salt, oregano, basil, and garlic powder.
Stir in dry potato slices. Cover and cook on LOW heat setting for 4 to 5
hours. Turn control to HIGH heat setting and stir in mozzarella cheese.
Sprinkle with grated Parmesan. Cover and cook on HIGH heat setting for
last 10 to 15 minutes.
Tona in Bama
I would like to make lemon infused olive oil for Christmas gifts, but the
sites /recipes I've seen are scaring me a bit, with talk of botulism and
steriliziing and refrigerating.....(my 'market' bought I just keep in
the cupboard as I do plain olive oil: is that not right?) Does anyone
know if it is safe to make a batch, bottle it, and give it away without
worrying? Thanks in advance!
Sue in Washington
To Tona in Bama: THANK-YOU SO MUCH, for all the wonderful recipes for
FUDGE in the Sat.9/6/08 news-letter. I copied them all. Even tho I'm
diabetic I enjoy making "good fudge" for giving away at Christmas & so
forth. By the way could these recipes be made with the splenda??? It
would cut down the sugar content to where maybe some diabetics with good
control (as I am) could cheat once in a while.
Thanks again, Jennie NM
I just highlight, copy, paste in edit and then click write and send the
recipe to my mail box. Then when I have more time there is no searching
and I just print the recipe for my recipe file. No play on words but
easy as pie.
Janis in Missouri
Good morning Nancy,
For Marcie from Wisconsin, in the 9/6 newsletter wanting a recipe to
make V8 juice.
http://www.cdkitchen.com/recipes/recs/93/Homemade_V8_Juice19122.shtml
Homemade V8 Juice Recipe
Serves/Makes: 12
15 pounds Fully ripe tomatoes; chopped
2 cups Celery; chopped
3 large Onions; chopped
3 cloves garlic; minced/mashed
1/4 cup Sugar; or to taste
Salt
3/4 teaspoon Pepper
2 teaspoons Prepared horseradish
1/3 cup Lemon juice
Worcestershire to taste
Over medium high heat bring the vegetables to a boil and boil gently for
about 20 minutes. In a covered blender (food processor) and a portion at
a time process until smooth. Strain and discard pulp. Add seasonings and
bring to just under boiling if canning, or chill Source Sunset From:
Sharon Stevens Recipe Location:
http://www.cdkitchen.com/recipes/
Chris in NM
For Anita in Camarillo, in the same newsletter, wanting a spaghetti
recipe using Romas I am enclosing my T & T recipe. Sounds so good I just
might make some this week!
http://whatscookin.proboards4.com/index.cgi?
Below is my spaghetti recipe. This is my recipe for spaghetti sauce I
have made time and again. My 18 yr. old granddaughter says it is
Awesome! She asked for the recipe so she could make it at home instead
of the one they usually make! LOL Sometimes I don't use the bay leaf,
though. It's up to the cook. This is a combination of several recipes
that I tried till I found a combination we really liked. This makes a
lot, so I usually freeze 1/2 of it. It actually fills our 6 qt. crock
pot!
Slow Cooker Spaghetti and Meat Sauce
1-1/2 lb. browned ground beef
8 oz. or ½ pkg. mild ground Italian sausage, browned with ground beef
8 Roma tomatoes, fine diced (you may want to use more) OR
1 (28 oz.) can whole Italian style (Roma) tomatoes, cut up and undrained
Or you may use fresh, I do! Use 1 ½ to 1 ¾ lbs. fresh Romas
1 pkg. fresh mushrooms, sliced (you may use canned, drained)
1 lg. onion, finely diced
1 large green bell pepper, finely diced
1 large red bell pepper, finely diced
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato puree
2 to 3 cans (8 oz. ea.) tomato sauce
1 c. dry red wine
1 ½ tsp. minced garlic
2 tsp. sugar - this is essential!
2 tsp. dried Italian seasoning, crushed
1/8 - ¼ tsp. ground black pepper - or to taste
1 bay leaf
12 oz. dried pasta, cooked and drained
shredded Italian cheese - I use Asiago sometimes
Brown ground beef and sausage till browned in large skillet. Meanwhile,
combine remainder of ingredients, minus the pasta, in crock-pot. Cover
and cook on high heat till meat is browned. Add browned meat and cover;
turn crackpot to low and cook on low heat for 8 to10 hours. Or you may
cook on high heat for 4 to 5 hours. Remove bay leaf and discard. Pass
pasta and sauce and cheese. Enjoy!! Chris in NM
Here is a link to lots of tomato recipes:
http://www.nancyskitchen.com/tomato_recipes.htm My favorite is this one
below. You can freeze it in smaller containers, just enough for 1 recipe
in each container. When you need sauce, grab a container, thaw and add
to the dish you want to make! Saves lots of time! I always use Romas
when making any kind of sauce; so since this recipe calls for 20 large
tomatoes I would use 40 Romas.
FrozEn Tomato Sauce
http://www.nancyskitchen.com/tomato_recipes.htm
20 lg. tomatoes
4 lg. onions
4 lg. carrots
8 stalks celery
3 tbsp. sugar or less
3/4 tsp. pepper
Salt to taste
(Don't need any sugar or salt.) Cut vegetables in chunks and put all in
large (heavy) kettle and bring to boil, stirring often. Simmer on low
heat 40 minutes to an hour, until soft. Cool and put in blender on high
for 1 minute or so. Freeze in 1 pint cartons. Good in casseroles and
chili. (Don't need to peel vegetables either.)
Chris in NM
Hello to Nancy and furbabbies. in response to request for Boston Creme
Pie. I, too would like the recipe for the thick custard used in the
middle of the cake. I am originally from Boston and miss the original
Boston Creme Pie. It is a cake with chocolate on top and a thick custard
filling in the middle. i have tried the pudding recipe and it is not
the same. Bonnie from Arkansas
FM's delicious sounding recipe for Hibachi Style Salad Dressing
says..."Add mayonnaise and whisk again until smooth. Great on green
salads, cucumbers and just about anyone else." Hmmm....I'm gonna have to
think about who I want to invite over to dinner tonight.....LOL
Diana in Middle TN
Susie Indy
Thank you for the 7 layer Brownie recipe. I know my friend will love it.
So will our grand kids!! Husbands!
Sorry to hear you are going to the Hospital for surgery. You will be in
my prayers for a fast recovery. Keep us informed.
Thanks again for taking the time to send the recipe.
Warmest wishes to all.
Best of luck with the storms,
Barbara in Wentzville Mo
Hi Readers
I am sure looking forward to all the great recipes for Fall
cooking. I would love to see more of cooking with apples, apple
cider and pumpkins. Fall harvest is one of the best of the years when
one give thanks for all that we are blessed with and to help other's who
are less fortunate. Give with your hearts!
Fran, Upstate New York
Caramel Rolls
1 loaf frozen bread dough
1/4 cup butter
1/2 cup brown sugar
3/4 cup pecan halves
2 Tbsp light corn syrup
4 Tbsp melted butter
1/4 cup sugar
2 tsp cinnamon
Brush frozen loaf with a little oil, cover and let thaw completely
(about 3 hours). Melt 1/4 cup butter, stir in brown sugar, nuts, and
corn syrup. Spread in the bottom of a 13x9 pan. Spread dough into a
rectangle, spread with 4 Tbsp melted butter. Sprinkle with sugar and
cinnamon. Roll tightly and pinch to seal. CUt into 12 slices and place
slightly apart in pan. Let rise until doubled, about 1 hour. Bake at 375
for 15-20 minutes. Turn pan immediately over on a large tray. Leave pan
on top of rolls for a few minutes so caramel will drizzle down over
rolls. Cool and serve.
Tona in Bama
Nancy Furbabies and all,
I hope and pray everyone is surviving the awful weather we are having
now. Hanna is on her way out of here and my power has flickered a few
times tonight.
I just got back on line with my computer after a long while. My nice
being able to read this great newsletter once again. I am still trying
to get caught up after a few months of not being able to read it. I do
have a request Carolyn - Illinois in the july 13th newsletter mentioned
that she had made a betty crocker warm delights using bisquick. She
didn't give the recipe ingredients or directions. I would appreciate it
if she would Please let me know what date the directions using bisquick
again as I couldn't find them in the archives. Thank you very much in
advance.
Mary in CT
Do any of you good cooks have a TNT recipe for Homemade tomato soup,
Thanks in advance
Virginia in Western Pa
I really enjoy seeing new recipes and reading your thoughts for the day .
It is nice to get e- mails , since I have become disabled I have all but
lost contact with friends and it gets pretty lonely .
May God bless you . Gladys T
In the 9-5 newsletter Dawn/IL asked for a recipe for creamed spinach. This
is from the Recipelink web site, and is a clone for Boston Markets'
Creamed Spinach
I hope that you like it as much as we do
Boston Market Creamed Spinach Copycat/Clone
1 Can cream celery soup -- (10 ounces)
1 tablespoon Flour
4 tablespoons Butter -- margarine or canola
1/2 teaspoon Garlic salt (you could use fresh)
Salt and pepper
20 ounces Frozen chopped spinach, cook & drain
1 small Onion -- diced
In a saucepan, on medium heat, stir together with wire whisk soup,
flour, butter, garlic salt, salt and pepper until smooth and piping hot.
Combine with spinach and onion.
Barb S - Omaha, NE
7 Layer Brownies
Melt 1 stick of butter in 9"x13" pan, then add the following layers: 2.
1 cup of graham cracker crumbs
1 cup of grated coconut
3/4 of a 12 oz bag of milk chocolate chips
3/4 of a 12 oz bag of butterscotch chips
1 cup chopped nuts (I typically use pecans but peanuts would be great
too)
Pour 1 can of sweetened condensed milk over the top
Bake at 350 degrees for 30 minutes. Refrigerate for nugget style
brownies.
Gina
Good Morning Nancy and 'Landers:
This is for Marge in Stillwater,
All you need to do is highlight the recipe you want, open up a new
document in Microsoft Works, go up to Edit-- Paste Special---
Unformatted text. Your Recipe
will be with out lines and boxes.
Hope this helps, Lisa in central PA
Black and Red Fiesta Beans with Rice
2-cups cooked rice
2(8-oz)cans tomato sauce
1/2-cup prepared salsa
1-tbspn onion flakes
1 ½-tspn ground cumin
1-tspn dried oregano
1-tspn dried thyme
1/2-tspn garlic powder
1/4-tspn cayenne pepper
1(15-oz)can black beans, drained and rinsed
1(15-oz)can light red kidney beans, rinsed and washed
3/4(11-oz)can corn, drained
salt and black pepper
Combine all ingredients except the rice into a large saucepan and cook
over medium-high heat. Bring to a simmer and fold in the cooked rice.
Season to taste with salt and pepper.
NOTE: This is good served with Pepperidge Farm 5-Cheese bread with a
little paprika and parsley flakes added.
Susana in Louisiana
Cherry Dumplings
3 to 4 quarts cherry juice with cherries
This recipe calls for cooking 2 quarts of cherries in water with sugar
to make a sweet broth. Add few drops red food coloring.
Dumpling dough
3 eggs
3/4 cup milk
dash of salt
1/3 stick butter, melted
3 to 4 cups flour, enough to make a stiff dough
Mix all ingredients for dumpling dough. Roll a portion of the dough on a
floured board until thin. cut. Drop into boiling cherry juice. Keep
rolling, cutting and dropping until dumplings take cup most of the
juice. Stir frequently to cover dumplings with broth and to prevent
sticking. When all dumplings are dropped, simmer 4 to 5 minutes. Turn
off heat and cover pot
Spring Pea Asparagus Salad (Very healthy dish)
Whole wheat couscous, 1 box (garlic flavored, if desired)
1-1/4 cup broth
3 green onions, chopped
2 cups asparagus spears, cut in 2-in pieces
2 cups sugar-snap peas, fresh or frozen and thawed
2 cups green peas, fresh or frozen and thawed
2 cups edamame, fresh or frozen and thawed * See note below
6-oz. pkg. Fat-free sundried tomato feta cheese,
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon seasoning salt
Cook couscous according to directions in broth. Add vegetables to cooled
couscous. Gently stir in feta. Combine remaining ingredients separately
and drizzle over salad. Stir to coat. Refrigerate for several hours to
allow flavors to blend.
Angel
Here's a no-bake recipe from the 1970's. It's just a little different and
delicious.
Coconut Or Banana Cream Dessert
Base:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
2 Tbsps sugar
Combine together then reserve 1/2 cup and set aside. Pat the remaining
on bottom of
a 9x13 baking dish.
Filling:
2 packages INSTANT banana cream or coconut cream pudding mix
1-1/3 cups milk
3 cups vanilla ice cream, softened
Beat the pudding, milk and ice cream on high for 10 minutes. Add in
either 3 bananas, sliced, or 1 cup shredded coconut. Pour onto graham
cracker crumb crust.
Whip 1/2 pint whipping cream with 2 tsps granulated sugar and spoon this
on top of dessert. Sprinkle remaining graham cracker crumbs over top.
Refrigerate until well chilled before serving, then keep refrigerated.
Duffy
Hi Nancy,
I have a collection of quick and easy dishes to fix when I am dragging
the ground tired. Here is one of them I will share with the group that
is quick, easy and yummy.
Easy Swiss Steak
1 1/2 pounds round steak about 3/4 inches thick
1 Can golden mushroom soup
1/4 cup chopped onion
1/2 cup chopped canned tomatoes
1/4 cup water
dash of pepper
Cut round steak into serving-size pieces. In skillet, brown steak in
shortening; pour off fat. Add remaining ingredients. Cover, simmer 1-2
hours, or until tender. Stir often.
serves 4-6
Here is one for the college folks living in a dorm.
Breakfast Burrito For One
1 low carb. wheat tortilla (any kind will do)
1 slice turkey lunchmeat
1 slice Swiss cheese or (whatever cheese of your choice)
2 thin slices of tomato
Layer meat, cheese and tomato on tortilla.
Place on microwave safe plate. (open faced like a tostada)
Place in microwave for 30-60 seconds until cheese is melted.
Roll up tortilla and serve.
Here is another one that is very yummy
"Cola " Chicken
4 boneless, skinless chicken breasts
1 cup Catsup
1 can (12 oz) Diet Cola
Cooked rice
Put chicken in non-stick skillet. Pour catsup and diet cola over the
top. Bring to a boil. Cover, reduce heat and cook for 45 minutes.
Uncover, turn up heat and continue to cook until sauce becomes thick and
adheres to the chicken. It turns intot he most incredible BBQ sauce.
Serve over rice.
Diane in Longview, Washington
Does anyone out there have a recipe for chicken and dumplings?
You know the kind you always hear about "granny" made. Not the fluffy
type. I have a pretty good recipe for those. An elderly lady in our
church in MIssouri used to make it so wonderfully. Does anyone have a
favorite recipe they wouldn't mind sharing.
Thank you. Lorraine in Wyoming
What day was the original hot dog or hamburger bun custard
pudding recipe, in??? Where can I find it, please?
Thanks, Linda
Nut Bread
3 c. Bisquick
1/2 c. sugar
1 egg
1-1/4 c. milk
1-1/2 c. chopped walnuts
Oven at 350 degrees. Mix first 4 ingredients; beat 1/2 minute. Stir in
nuts. Turn into greased loaf pan. Bake 45-50 minutes.
Tona in Bama
http://groups.yahoo.com/group/cookin_with_haggermaker/
Mock Caramel Icing
Source: Cotton Country Cooking
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 1 pound box powdered sugar
Place butter and sugar in a saucepan. Cook until butter melts and mixes
with sugar. Remove from heat. Add 1/4 cup milk and powdered sugar. Mix
together well. Add just enough milk to make mixture of spreading
consistency.
Tona in Bama
http://groups.yahoo.com/group/cookin_with_haggermaker/
Cucumber Dill Dip
1 medium cucumber
1/4 tsp white pepper
2 tbsp fresh dill, chopped OR 2 tsp dried dill, crushed
1-1/2 cup mayonnaise
3/4 cup sour cream
1/4 cup green bell pepper, diced
Peel, seed and finely dice the cucumber. Using a colander, squeeze out
any excess water from the cucumber chunks. Place in a bowl and blend
will with the pepper and dill. Blend in the remaining ingredients and
mix thoroughly. Cover and chill. Makes about 3 cups of dip.
Dipper suggestions: Broccoli, Cauliflower, Radishes, Carrots, Onion,
Crackers
Tona in Bama
http://groups.yahoo.com/group/cookin_with_haggermaker/
Double Strawberry Ice Cream Pie
1 cup graham cracker crumbs
6 tablespoons (3/4 stick) butter, melted
2 tablespoons sugar
1 pint strawberry ice cream, slightly softened
1 pint vanilla ice cream, slightly softened
1 16-ounce package frozen unsweetened strawberries, thawed, undrained
16 large marshmallows
2 egg whites, room temperature
1/4 cup sugar
1/8 teaspoon salt
Preheat oven to 400. Combine graham cracker crumbs, butter and 2
tablespoons sugar and press into 9-inch-diameter pie pan with 1
1/2-inch-high sides. Bake until edges begin to darken, about 8 minutes.
Cool completely.
Spoon strawberry ice cream evenly into crust. Freeze 25 minutes. Spread
vanilla ice cream over. Cover tightly and freeze until firm, about 1
hour. (Can be prepared 1 week ahead.)
Strain 2 tablespoons juice from strawberries. Stir marshmallows with
juice in heavy small saucepan over low heat until melted. Cool
completely.
Meanwhile, beat whites in medium bowl to soft peaks. Gradually add 1/4
cup sugar and salt and beat until stiff but not dry. Fold in cooled
marshmallows. Spread over ice cream. Cover and freeze until ready to
serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve
pie, topping each piece with spoonful of strawberries.
8 to 10 servings.
Tona in Bama
http://groups.yahoo.com/group/cookin_with_haggermaker/
glutenfree.com - your online source of gluten-free food for your Celiac Disease diet!
Sausage, Zucchini, And Cheese Casserole
1 lb. loose sausage, lightly browned and drained
3 c. thinly peeled, cubed zucchini
1 tbsp. minced onion, dried
1/3 c. water
3 whole eggs, fork beaten
2 c. white bread, broken in sm. pieces (3 slices)
1 c. milk
1/2 tsp. salt
1 c. American or Cheddar cheese, shredded or 4 precut slices
Grease 8 inch casserole. Cook zucchini and onion in water on medium-low
heat 10 minutes. Stir and drain well. Beat eggs with fork in medium bowl
and stir in remaining ingredients. Bake at 375 degrees for 35 to 40
minutes.
Tona in Bama
http://groups.yahoo.com/group/cookin_with_haggermaker/
"Ooey-Gooey" Butter Bars
Mix (electric mixer)
1 box Duncan Hines Butter cake mix,
1 stick butter,
1 egg.
Put in approximately 11x13 greased pan. Mix in same bowl
1 pkg. 10x powdered sugar (minus 2 tbsp.),
2 eggs, and
8 oz. pkg. cream cheese,
when well mixed add
1 cup pecan pieces by hand.
Put in pan on top of cake mixture and bake at 350 degrees for 50
minutes. Sprinkle remaining 2 tbsp. sugar over top of mixture and cut in
small squares. Refrigerate before serving. Do not substitute
ingredients.
Tona in Bama
http://groups.yahoo.com/group/cookin_with_haggermaker/
