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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.
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New or updated pages
Chicken
Recipes
Salad Recipes
Halloween Treats
I have one of those
Pizzaza pizza cookers deal and my son swears by
them. Anyways I was told you could cook other things on them? I was
wondering if anyone has and if so what and is so how long? He's going to
college next year and I'm thinking this will be one thing he will need to
take along LOL
thanks
Lu Ann in Iowa
Responding to several in this message.
For: Lisa P. in 9-17,
No Bake Chocolate Cookies
2 Cups sugar [or can substitute Splenda]
1 Stick margarine [1/2 cup]
3 Tblsp. cocoa powder
1/2 Cup milk
2 tblsp. peanut butter
1 teaspoon vanilla
3 cups quick cooking oatmeal
[Optional 1 cup coconut]
Mix sugar OR Splenda, margarine, cocoa and milk in saucepan. Bring to a full
boil. Boil exactly 2 minutes. Remove from heat. Quickly stir in peanut
butter, vanilla and oatmeal [coconut]. Drop by spoonful onto waxed paper or
greaed cookie sheet. Let cool. Makes 36 cookies. Quick and easy! Old, old
recipe, but still good.
For Judie/So. Calif:
Kolaches
[This is an old recipe that came from my friend's mother who was Bohemian.
Our church ladies use this recipe annually at our Foreign Food Fair]
1 four oz. pkg. vanilla pudding mix [not instant]
1-1/2 cups milk
2 tsp. salt
2 eggs
1/2 cup butter
2 pkgs. yeast [1/4 oz. each]
1/2 cup warm water
5 to 5-1/2 cups all purpose flour
[See Fillings below]
Make cooked pudding according to package
directions. using only 1 1/2 cup milk. Remove from heat; stir in butter and
cool to lukewarm, stirring occasionally. Dissolve yeast in warm water and
stir into pudding. Beat in eggs and salt. Add flour to make moderately soft
dough.
Turn out onto floured surface and knead 5 to 10 minutes; form into one big
ball, then place in greased bowl, turn ball once to grease surface. Cover
and let rise in warm place [a pan or sink of warm water is great] until
double in size. Punch down. Form balls the size of a walnut in the palm of
the hand and arrange on a greased cookie sheet 1 1/2 inches apart. Punch
down center of dough balls and fill the hollow with one of the fillings
listed below. Let rise until almost double, then bake at 375 degrees for 15
minutes. Makes about 4 dozen.
Apricot Filling:
Cook a box of dried apricots according to package directions, adding 1 1/2
cups sugar. When tender, cool and put fruit through a coarse food grinder
[Today's recipe might say food processor] Add 1 1/2 tsp. cinnamon.
Prune Filling:
Cook a box of dried prunes according to package directions, add 1 cup sugar.
When tender, pit fruit [or use already pitted prunes] and put through a
coarse food grinder, add 1/ tsp. nutmeg.
Cherry Filling:
Add a drop of almond and a bit of cinnamon to canned cherry pie filling.
Another recipe says to fill the kolaches with fruit jam.
Marian in Ohio wants a conversion chart
for recipes:
Measure: Equivalent
1 Tblsp. 3 tsp.
2 Tblsp. 1 oz.
1 Jigger 1 1/2 oz.
1/4 cup 4 Tbsp.
1/3 cup 5 Tbsp. plus 1 tsp.
1/2 cup 8 Tblsp.
1 cup 16 Tbsp.
1 pint 2 cups
1 quart 4 cups
1 liter 4 cups plus 3 1/2 Tbsp.
1 oz. [dry] 2 Tbsp.
1 pound 16 0z.
1 pkg. dry yeast 1/4 oz.
For the one who asked about Club Crackers, the only ones I know about are
richer than regular Soda Crackers, & are about an inch by 3 inches.
Hope these help!
Irma in Iowa
Thought you guys might find this site
interesting Recipes, helpful hints and how to feed a family on 45.00! You
can print out the menu and shopping list.
http://www.hillbillyhousewife.com
Lynette in N. Y.
This is for Lisa P. in the 9/17 newsletter. We know them as No Bake Cookies
and are a favorite! Hope you enjoy.
No Bake Cookies
2 c. sugar
1/4 c. cocoa
1/2 c. milk
Bring to a boil, take off stove and add:
3 c. quick cook oats
1/2 cu. peanut butter (we like the crunchy)
3/4 stick butter
1 tsp. vanilla
Mix well and drop on wax paper. Let cool.
Kay in Indy
I am looking for a recipe that I have made for years (and have lost). It's
for a Japanese Fruit Cake. It's just a few
items - candied cherries, candied pineapple, coconut, nuts and sweetened
condensed milk. Then it's baked and it's delicious, and very rich. I used to
make it for Christmas only and put in mini cake pans and give as gifts. Hope
someone can help me.
Thanks to you Nancy for all the good recipes and all your hard work.
Gladys, OH
Have seen many hints for
cleaning the smooth top stove, but don't
remember seeing this. After I use a cleaner especially made for smooth tops
I get my regular PLEDGE like you use for furniture (which will clean just
about anything) and polish my stove top...and my countertops too...in fact,
I polish everything in my kitchen...Things rarely stick and I've had my
smooth top for over four years and, ladies and gents, you can have those
stoves where the food gets down into the drip pans...as one lady has already
said, you might have to get used to it and that is true of any new
appliance, but anything I have cooked has come out wonderfully. Would not go
back.
MH
Hi Nancy, Furbabies and all,
I would like to put my two cents in about the sandwiches that everyone is
talking about. I used to beg my mother to buy a jar of "sandwich spread" I
think it was put out by Hellmans or some other company like that. It had
mayo and maybe pickle relish in it I'm not sure if there was any thing else
in it but it sure was good! I also enjoyed (still do) mayo on white bread. I
even put several slices of cheese and mayo on white bread. Mayo and sliced
onion, mayo and sliced tomatoes, and mayo and cucumber sandwiches. I always
look forward to the summer when the fresh local tomatoes are available just
so I can have my fill of tomato and mayo sandwiches. As you may have
guessed, just like Paula Deen I LOVE mayo.
This is in response to Shelley in PA in the Sept. 15th newsletter. She
requested a TNT recipe for stuffed pork chops. This is not a recipe so much
as a method. I got this recipe from my dear Aunt Bee who is a real GOOD
cook. You make a bread stuffing or prepare a package of stove top chicken
stuffing (or your favorite brand) put into a greased baking pan. Lay pork
chops (thinner ones not the real real thick ones) over the stuffing in the
pan. Pour a small jar of your favorite spaghetti sauce over the pork chops.
Cover with tin foil and bake in the oven
for about 25 - 30 minutes depending on how thick your chops are, at 350
degrees, take foil off and place slices of provalone or other sliced cheese
on top (I like sliced pepperjack) and bake just until cheese melts. My Aunt
told me today that since she can't have tomatoes anymore that she sometimes
makes it with a small jar of cheese sauce that you buy in the same aisle as
the spaghetti sauce. This is a favorite in our family. Enjoy!
Mary in CT
Marian in ND and someone else wanted to
know how to keep spaghetti warm till serving. What I do is make it and then
put it in crock pot on low and it works real well and keeps it hot.
Bonnie from Washington
Hello from Michigan. Nancy I really
enjoy your newsletter and all that you do for us.
I have a request for a No Bake Fruitcake. It had dried fruits and lots of
nuts. Some liquor perhaps rum. After all the ingredients were combined it
was covered with foil and a brick was placed on top of it for one month.
Does this sound familiar to anyone. Weather turning cool so starting to
think of Christmas baking. Wal-mart starting to bring out Christmas
decorations.
Thanks for all you do. Edith
Thanks for all of the people who wrote
in regarding how to freeze apples and not have them go brown. It's wonderful
to have a "family" to help out. Thanks to Nancy for such a wonderful news
letter.
Marilyn in Ohio
Dear Nancy and you out there in Nancy
land:
I certainly enjoyed reading the many recipes and comments stemming from
“mayonnaise” sandwiches. My siblings and I loved mayo sandwiches. I loved to
sprinkle it with salt and pepper. One of my favorite odd sandwiches that my
mother made for us was cinnamon – butter – sugar sandwiches. She mixed a
stick of soft butter, cinnamon and sugar (to taste) and we spread it on
WONDER bread. It was especially good on toast. We did not have a toaster so
we toasted the bread under the broiler of the oven.
This really brings back good memories. We were poor and did not know it. My
mother could make a meal out of anything. When apples were plentiful,
sometimes they were all we had to eat; she made apple butter, apple brown
betty, apple syrup, and applesauce, etc. We never went hungry.
Marcia in Mt. Airy
I can remember in the late 40's early
50's; my grandmother putting mayo on bread slicing thin Italian sweet purple
onions, salt, pepper and another slice of mayo/bread. Alsoshe would make
another one with sweet Italian onions(I can't find them any more either)
very thinly sliced raw potato, salt and pepper. Great summer
sandwiches.
Judy Montana
Re: Hi Nancy:
Please, need a recipe for Marcel la Chicken?
Thanks, Glory in Tucson
Glory-
Marsala wine is a common ingredient in Italian cooking. It is mildly sweet,
and very flavorful.
Chicken Marsala:
4 whole boneless skinless chicken breasts if small or cut in half if large
1 /2 stick butter and ¼ cup olive oil
1 cup all-purpose flour
1 tsp salt
1/2 tsp ground white pepper
1/2 tsp garlic powder
1 cup milk
3/4 cup Marsala wine
1 cup sliced white button or Crimini mushrooms
In large sauté or fry-pan, melt butter together with olive oil. While butter
is melting, combine flour, salt, pepper, and garlic powder in small bowl.
Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour
mixture and add to fry-pan.
Sauté chicken in butter and olive oil over medium to medium-high heat until
browned and cooked through, turning often. Add more butter or oil as needed.
Remove chicken from pan. Keep chicken warm while making the sauce by placing
it on an oven-proof platter tented with aluminum foil in a 200 degree oven.
Turn heat to medium high and add the mushrooms; sauté until cooked through.
With mushrooms still in the pan, deglaze with the wine, stirring to get all
of the brown bits (fond) off the bottom of the pan. Turn heat to medium low
and continue to cook sauce, stirring frequently, until sauce has thickened
slightly.
(Note: Sauce should be tasted frequently, and more wine or butter can be
added as necessary. If sauce does not thicken properly, add a little bit of
cold butter kneaded together with a small amount of flour and continue to
stir.)
When sauce is ready, add chicken back to the pan and turn to coat.
Remove chicken to serving platter and top with remaining sauce. Garnish with
parsley sprigs or minced parsley.
This is one of my favorite recipes and really doesn’t take too long to
prepare.
EG
For Lisa P. in the
Sept. 17th newsletter who wanted the
chocolate oatmeal no bake cookie recipe. As I have stated before my Mom died
when I was a little girl and there was an older widow lady that lived down
the road from me that everyone called Miss Mary. She didn't have any
children or grandchildren of her own so she loved all the neighborhood
children. I guess since I was motherless and her childless we had a special
bond and she would make these cookies for me and gave me her recipe. I make
them for my family now and my children's friends all love coming over to
Mama C's house and getting these also.
Melinda in Chattanooga
HOB NOBS
2 C. sugar
3 Tbs. cocoa
1/2 C. milk or evaporated milk
1 stick butter
1/2 C. peanut butter
1 tsp. vanilla
2 3/4 C. quick cooking oats
Combine in a medium size heavy sauce pan the sugar, milk, and cocoa. Bring
to a boil over medium heat, stirring constantly and let boil for 3 minutes.
Remove from heat and add peanut butter and vanilla and stir until peanut
butter is melted. Add oats and stir until well coated. Drop by teaspoon onto
waxed paper. Makes about 3-1/2 dozen
Hi all. This talk of
childhood
sandwiches we all had reminds me of mine, which is probably very unusual. My
mom used to give me lard sandwiches for lunch or snacks. We were very poor
with 5 kids in the family. I remember my mom rendering the lard which was
very good tasting, much better than what you buy in the store today. She
would sprinkle a little salt on my sandwich and off I would go. Also we had
dampened bread with water and sugar sprinkled on it. Wow!!!! what memories..
After we discovered mayonnaise we had that too...no wonder i have a weight
problem. Oh well.. the memories are worth it. It wouldn't have done much
good to have had all the stuff then that there is now, we wouldn't have been
able to afford it any how. I think we have spoiled ourselves since then.
Everyone have a great Day.
Mary, in Newton Falls, Oh.
I know how everyone hates repeats, but
sorry I have to ask Geri from W. Virginia to please post her recipe for the
cake mix cinnamon rolls. I went to Google search
www.Nancyskitchen.com but could
not come up with it. I would love to try them.
Thanks to all the wonderful people that send in recipes, I have printed up a
stack, but don't think there are enough days to try them in, but I really
want to.
Thanks Nancy, with out your page I think we would all be lost. God Bless you
and your little furbabies.
LouisianaLady
For Sunshine in South Texas, I am 45
years old and when I was a child and to this day my favorite
sandwich, which
I could live on with nothing else but this, is Mayo on white bread and a
"home grown" tomato. Ummmmmm mmmmmm....talk about delicious!!!!
Melinda in Chattanooga
This is for Boots in Va
The next best thing for green beans and other veggies
is smoked turkey legs or
wings. Its hard to give up good ol' ham hocks, they make fresh vegetables so
good. Nancy I look forward to your letters every day. Please give Siggy and
Ditto a pat on the head for me.
BettyD in Bama
Hi - this is for Stephanie in the
Dominican Republic. Thanks so much for Maria's e-mail. She is the one that
always has helped me with any questions that I may have had regarding
Greek cooking, which I adore by the way. I am
getting ready to order her cookbook. I can't wait. Again, thank you so much.
Jackie in Kansas City
For Tricia in Royal Oak, who needs
recipes for breakfast for teenagers. This is really good, easy and teenagers
love them. Multiply your recipe as needed for the amount you need and you
can make them in advance and micro as needed. Nancy, what would we all do
without your wonderful newsletter? It is the highlight of my day!!
Roz in Indy
Breakfast Burritos Like McDonald's
(Copycat/Clone)
1/2 lb Sausage Patties-Spicy, browned & crumbled
2 Eggs scrambled, broken up with fork into bits
1 med Tomato, diced small
6 Soft, steamed flour tortillas
6 tbsp Cheeze Whiz, micro melted per jar label directions
Combine crumbled sausage, scrambled eggs and tomatoes. Place about 1/6
mixture into center of each tortilla shell. Top each mound of the mixture
with 1 tbsp. of the melted cheese. Fold bottom third of tortilla up over the
filling and then bring right side of tortilla toward the left, folding over
filling. Fold left side of tortilla to the right, leaving the top end open.
Wrap in waxed paper and refrigerate up to 4 hours.
Microwave each one briefly just to warm and serve promptly with picante
sauce on the side.
For Lisa P. in the
September 17 newsletter - a request for a no bake cookie.
No-Bakes - chocolate and peanut butter versions
2 c sugar
1/4 c cocoa
1/2 c milk
1 stick butter
Bring all of the above to a boil slowly. Let boil a few minutes til light
and foamy looking. Take off heat and stir in 1/2c peanut butter. Add 3 c
rolled oats, stir and drop by spoonfuls on waxed paper. They will set up as
they cool.
For Peanut Butter No-Bakes - omit cocoa and increase peanut butter to 1 1/2
cups - everything else remains the same.
My family cannot get enough of these. Hope you enjoy!
Julie from MD
Dear Nancy,
Seems that there have been many chili recipes in the Newsletter lately. I go
for the easiest that I can possibly do anymore. I made a pot a couple of
days ago and it was super good. Thought I would share my recipe for those
who might like easy recipes.
Sara in FL
Sara's Easy Chili
1 1/2 to 2 cups of water
1 to 2 Tablespoons Tone's Beef Base (can find this at Sam's Wholesale Club)
Add
1 (28 oz) can diced tomatoes
4 cans (15.5 oz) cans chili beans
1 pkg. McCormick (or brand of your choosing) Mild or regular Chili Seasoning
Mix
1/2 to 1 pkg. McCormick Hot Chili Seasoning Mix (adjust this to your taste).
(I used 1/2 package).
1 to 2 lbs. cooked and drained ground beef (adjust this to how much meat you
like in your chili. I used 1 lb).
In a large pot, mix the beef base with the water. Stir in the tomatoes,
beans and seasoning mixes. While this mixtures is coming to a boil, cook and
drain the ground beef. Add beef to pot. Let cook until the desired
consistency you wish stirring often.
I like to cook Jiffy corn muffins and honey butter to serve with my chili.
No need for anything else. A great meal in itself.
NOTE: If the readers haven't discovered the use of the Beef and Chicken Base
that the wholesale clubs carry, I highly recommend them. I use it for so
many dishes. I have completely stopped using bullion as this is so much
tastier.
Being 78, I too remember the days of
coming home and eating mayonnaise sandwich. I still like them. I put lots of
salt and pepper on them. For the person who wanted a fruit cake recipe. My
husband makes the best fruit cake. It is an old family favorite. It is made
in the pressure cooker and uses only home made fruit preserves and home made
blackberry jelly .I think I sent it in when I first signed in with Nancy, if
not I will be glad to send it. It takes a lot of work, but is the best and
is so moist. People who do not like fruitcake likes my husbands cake.
Betty Ga.
For Doris S. in Indiana. Thanks for the
memory that my Dad from Illinois called matter mix, peanut butter and
regular butter with corn syrup swirled in, and bread was dunked in it. We
ate it all the time as kids, and I still do.
Dairiel in Minnesota
Nancy, I just wanted to say Thank You to
all the people who sent in the Mountain Dew Apple Dumpling Recipe
that I
requested. We just love that recipe and I have already made it twice since
it first showed up on the newsletter. Such great folks contribute to this
newsletter and are always so willing to help someone out with what they need
in the way of recipes or other info.
About the Salt Potatoes, I am curious about the amount of salt used. Do the
potatoes turn out to be real salty ? Seems they would with that much salt in
the water. I want to try them but will wait to hear what feedback I get on
this.
And for the feedback on Myron Drinkwater's letter about the Ketchup,
Mayonnaise or Mustard sandwiches we all enjoyed as kids, I have so enjoyed
all the little notes from different people sharing memories from their
childhood. I am so glad that I was fortunate enough to grow up in that era.
What a wonderful, easy and relaxed time to be a kid.
Thanks to everyone and a special "Thank You" to you Nancy for all the hard
work, love and dedication you give to this website...We all love you.
Barbara in Corsicana, Texas
Bette Indiana – I’ve been trying to
figure out too what club soda crackers are. I
thought club crackers were more of a butter cracker and soda crackers are
the kind you put in soup. I was hoping someone would know how to cook the
frosting ingredients for these bars. (The recipe was posted by me in the
Sept. 15 newsletter.) I really don’t want to include them in my recipe
booklet without complete instructions. Does anyone know how you would make
these 3 ingredients into frosting: 2 cups powdered sugar, 1/2 cup Crisco and
2 egg whites?
Dawn in MN
Hello Nancy, This for those of you that
liked different sandwiches years ago. My mom
made a jam out of tomatoes and we had that after school. I hated it.
Sometimes all we had for dinner was corn on the cob. That was great.
Maisie
Here is the Chocolate Oatmeal Cookie
that Lisa P asked for. All my children loved them too.
Lurinne from Mississippi
P.S. Thanks Nancy for all you do.
Chocolate No Bake Cookies
1/2 cup butter
2 cup sugar
1/2 cup water
2 tbsp cocoa
1/2 cup peanut butter
3 cup oatmeal OR:
1 cup coconut
Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds.
Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax
paper and let harden. one of my grandmother's recipe.
9/18
With all the talking about sandwiches, when we
were young, mama would put can cream (Carnation or some other kind of cream)
on a piece of bread and a little sugar on top. Also if we were lucky and had
bananas, we would slice some banana on the bread and it would taste like
banana bread. We would also put lard on a tortilla with a little salt. All
these were delicious to us then. We also had mayonnaise sandwiches. Sure
bring back memories.
Minnie in Texas
For Kathy's "Snow"wedding:
Artificial Snow
Pour the following over charcoal briquettes or coal:
1/4 c. ammonia
1/4 c, water
1/4-1/2 c. table salt
Let coal protrude above the solution. The snow crystals should start
appearing in a few hours. The crystals can be broken off when the solution
has become dry. Attach the crystals to your snow
scene with glue.
Athena in DE
Tricia in Royal Oak, MI on Sept 17th
requested recipes for breakfast. I just sent in the crockpot breakfast
recipe but also like the breakfast burritos
because these can be frozen.
Darlene Lafayette, IN
20 large flour tortillas
12 eggs beaten
2 cups shredded cheese - your favorite
salt and pepper to taste.
Options to use:
sausage or bacon, cooked and crumbled
2 cups diced ham cooked
1 small onion chopped
1 green pepper chopped
2 cups hash brown potatoes
1 cup salsa
Beat eggs in large bowl. Add the cheese, salt and pepper and scramble over
medium heat until eggs are just cooked. Remove from heat, then add in your
meat and other ingredients.
Warm tortillas shells according to pkg directions.
Place several spoonfuls of mixture along center of shell and roll up. Wrap
each burrito individually in wax paper and place all burrito's in a large
freezer bag or container. Store in freezer. To serve: Place burrito in it's
wax paper wrapping into the microwave and cook on defrost setting for about
2-1/2 minutes.
Since we seem to be talking about
favorite childhood sandwiches, I just had to
share mine and see if anyone had them as well. My grandfather would make us
tomato, mayo and cheese sandwiches. I remember the cheese being soooo sharp,
but it was good. I still eat that to this day and get cravings for it in the
spring - summer.
Another sandwich was lettuce with sugar on it. I never got into that one Ha
ha! And cold baked bean sandwiches, not fond of that one either.
Dawn F - Cape Cod, MA
My apologies to Muriel in Naples, Fl. Thank
you for the recipe for doughnuts. My family absolutely loved them.
Thank you.
Mariann in Michigan
Tricia in Royal Oak, MI on Sept. 17th
newsletter requested recipes for breakfast.
Here is my TNT recipe...
Crockpot Breakfast
32 oz. shredded hashbrown potatoes
1 lb. diced bacon or ham cooked and drained. ( I use ham)
1/2 small onion chopped fine
1/2 green pepper chopped fine
1 pkg. shredded sharp cheddar cheese
1 dozen eggs
1 cup milk
salt and pepper to taste
Place a layer of frozen potatoes on the bottom of a greased crockpot or slow
cooker. Followed by a layer of bacon or ham, then onion, green pepper, and
cheese.
Beat the eggs, milk, salt and pepper together. Pour over the mixture in the
crockpot or slowcooker. Cover and cook on low 10-12 hours. (make sure you do
not cook it longer because the eggs might burn.)
**I use the ham in my recipe. I buy the tiny ham cubes that come in a
package in the store. I fry them just a few minutes to get the water out,
then I drain and cool before adding to recipe.
Darlene from Lafayette, IN
For Muriel of Naples, FL. I don't have
the answer to your question but I sure would love to have the recipe for the
cake you described, without the gravy, etc., over it. The
cake sounds heavenly. Please post it.
Nancy, again I wish to commend you on all the hard work you do for all of us
who enjoy this Newsletter. I anxiously wait for you to post it. I think we
all would enjoy a constant diet of your Newsletters. I know they are a
tremendous amount of work for you and your love for this is obvious. I thank
you from the bottom of my heart for what you do for our enjoyment without
asking for anything in return. You are truly a people person and it shows.
THANK YOU!
Sara in FL
Hello Nancy and Everyone,
I wonder how many remember poking a hole in a cold biscuit with your finger
and filling it with syrup?
I remember this from the forties. I don't remember that we had store bought
bread in those days. We also took cold buttered biscuits and spread with
sugar ,for a snack. Boy those were the days!!!!
Valeria
Hi Nancy,
Just reading about all the sandwiches everyone use to eat growing up brought
back some to my mind.
We use to eat slices of homemade bread with peanut butter and dip this is
Roger's golden syrup, or fried cheese and bread. Yum!
Baked Squash
1 acorn squash, halved
2 tablespoons butter
2 teaspoons honey
2 tablespoons firmly-packed brown sugar
Salt and coarsely ground pepper to taste
Preheat oven to 375 degrees F. Cut squash in half lengthwise and remove
fibers and seeds. Add 1 tablespoon of butter, 1 teaspoon of honey , 1
tablespoon of brown sugar, salt and pepper to the hollow scoop of each
squash half. Place upright on a greased cookie sheet and roast for 20 to 30
minutes or until tender when flesh is poked with a fork.My favorite is the
butternut squash which has a very smooth texture.
Cindy Riley, Ont, Canada
For Mr Myron Drinkwater.
I do not know what type of Butter Bell you
purchased but I got mine from QVC. It it oval in shape and has two
compartments and the bottom one is to be filled with cold water. The top
compartment is where one puts the butter and you must make sure this
compartment with the butter inside touches the water in the lower
compartment. The lower compartment has a blue line on one side of it and
that shows you just how high the water line should be. The secret of it
seems to be that the water line must touch the compartment where the butter
is located, something about how the ceramics is made I think. If it is very
warm in summer I only put a smaller amount of butter in at one time. There
is no way the butter can possibly touch water since it is a separate
compartment.
Then it also has a cover.
In the hot summer time I sometimes add a bit of crushed ice to keep the
water colder and I do change the water often to keep it cool. Hope this
explanation helps you.
Hulda in Upstate NY
Here are a few more Quick and Easy
recipes for Kimmy
Peggy from Belleville Ontario Canada
Baked Chicken Poupon
4 tablespoons Dijon mustard
2 tablespoons water or vegetable oil
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 pound boneless chicken breasts
Mix Dijon mustard,oil,garlic powder and italian seasoning in a large bowl or
plastic bag. Add chicken, mix to coat. Bake in preheated 375F oven for 20
minutes or until done. Serves 4
30-Minute Chicken
1 medium onion, sliced
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh mushrooms, sliced
2 medium zucchini, sliced
2 garlic cloves, minced
14-1/2 oz. can diced tomatoes, undrained
3/4 teaspoon dried basil
1/2 teaspoon dreid oregano
grated Parmesan cheese, optional
In a greased 13-in. x 9-in. x 2-in. baking dish, place onion and chicken
breasts; sprinkle with salt and pepper. Layer mushrooms and zucchini over
the chicken. Combine garlic,tomatoes,basil and oregano, pour over
vegetables, cover tightly.
Bake at 450F. for 30 minutes or until juices run clear. Sprinkle with
Parmesan cheese, if desired. Serves 4
Chicken and Biscuits:
Drop Biscuits Below.
1 tablespoon vegetable oil
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4 skinless,boneless chicken breast halves, cut into 1 inch pieces
1/2 teaspoon Dijon mustard
1 pound bag frozen mixed vegetables
10 ounce refrigerated Alfredo sauce
Make drop biscuits (see below)
Meanwhile, heat oil, thyme, salt and pepper in 10-in. nonstick skillet over
medium-high heat. Cook chicken in oil mixture, stirring occasionally, until
no longer pink in center. Stir in remaining ingredients. Reduce heat to
medium; cover and cook 5 to 6 minutes, stirring occasionally, until hot.
Split biscuits; serve chicken over biscuits.
Biscuits:
2-1/4 cups Bisquick mix
2/3 cup milk
Heat oven to 450F. Stir ingredients until soft dough forms. Drop by 8
spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden
brown.
Serves 4
Nancy thank you so much for such an
outstanding newsletter that we all enjoy. I have a question that I know has
been asked before but I didn't copy the information. What program are people
using to store the recipes? I know that you have one that you like and what
is it? It is easy to operate or not?
In the newsletter 9/17 Sue in Fl asked
if you drain the pineapple in the Four Tins and a Tub salad. Yes Sue do
drain both cans of pineapple. What I use is the can of pineapple in its own
juice and I save to make sure that everything goes together and it is not
dry. If I don't need the juice then I just drink it. I have not used
pineapple in syrup for years.
To Myron Drinkwater's message regarding the sandwiches that we ate as
children. When we took a trip my mother always had bread and butter
sandwiches on hand to eat. Also we would have bread, butter and sugar
sandwiches. Also we would have a meal of salted green onions, tomatoes and
cucumbers with mayonnaise or Miracle Whip. No wonder we have trouble with
weight and all other health problems. I also had bread, peanut butter and
Miracle Whip sandwiches. My DH as a child would have bread and mustard.
In the newsletter 9/17 to Lisa P I have two recipes for the Chocolate
Oatmeal Drop Cookies make about 4 to 6 dozen cookies and the second one
makes about 15 cookies.
Chocolate Peanut Butter Oatmeal Drop Cookies
1/2 cup butter
1 cup milk
4 cups sugar
4 tablespoon cocoa
½ cup peanut butter
2 teaspoon vanilla
6 cups quick cooking oatmeal
Put the first 4 ingredients in a large sauce pan and bring to a rapid boil,
then turn off heat adding the peanut butter, vanilla and oatmeal mixing
well. Drop by teaspoonful onto waxed paper until cool. Makes 4 to 6 dozen.
Chocolate Peanut Butter Oatmeal Cookies
2 cups sugar
½ cup milk
¼ cup cocoa
½ stick butter
1½ teaspoon vanilla
½ cup peanut butter
2½ cups oatmeal
Combine sugar, milk, cocoa and butter. Bring to a boil and let boil for
about 1 minute. Take off heat and add vanilla, peanut butter and oatmeal.
Blend well. Drop large spoonfuls onto wax paper to form cookies. Makes about
15 cookies.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Comment
I prefer the Home Cookin recipe program. It is four easy steps to saving a
recipe. The four steps are
1. Type in the title
2. Copy (Ctrl C) and paste (Ctrl V) the all ingredients
3. Copy (Ctrl C) and paste (Ctrl V) the all directions
4. Type in the source or link of recipe
5. Save
It also has the ability to save an entire article in addition to storing
recipes. I can copy and paste an entire article from a newspaper or other
source.
The only thing that I don't like is it does not calculate the nutritional
values. I do love the ability to quickly cut and paste recipes into the
program. It also has the ability to import many different formats of recipes
into the program.
http://www.mountain-software.com/homecook.htm
Nancy
My thanks to Doris, S. Indiana, for the
Brussels Sprouts recipe. Although it isn't the
same one as I previously had, it sound good and I will be trying this since
I really do like the sprouts, even tho' I could never get my kids to eat
them.
Oma in LA (Lower Alabama)
In reference to Geneva’s request for
Foldover Pizza:
There are many various ‘biscuit’ foldover pizza recipes that I have come
across, but are probably not to what you want.
Your from Alabama and a google search showed two of those pizza places in
Huntsville.
205-534-1155 (Huntsville Mall)
205-536-1800 (Jordan Lane & Holmes)
You should call the stores and see if they are the ones you were mentioning
and if you can talk to the owner/manager, see if you can get the recipe. I
have had luck on several occasions with restaurant chefs/owners who are
willing to share a particular recipe.
Good Luck, Joe Wisconsin
for Muriel in Naples (Sept 17th
newsletter)
The only person I ever saw do this was my Granpa. He put gravy (usually
cream gravy) over all his desserts, & even over fresh, sliced peaches. He
was a Cherokee from Ok - not sure if that is where it originated or not. It
really "grossed me out" too as a child, but now I realize that cream gravy
is just white sauce with another name.
{{hugs}} OG
PASTA SAUSAGE
SUPPER
Serves 6
1 pkg.( 16 oz.) penne or medium tube pasta
1 pd.. kielbasa, fully cooked polish sausage, cut into 1/4 inch slices
1 med. green pepper, julienned
1 msd. sweet. red pepper, julienned
1 med. onion, halved and sliced
1 tblspn. oil
1 jar (26 oz.) spaghetti sauce meatless and warmed
Cook pasta according to directions. Meanwhile, in a large skillet, sauté the
sausage, peppers and onion in oil until tender crisp. Drain the pasta;
divide among six serving dishes. Top with spaghetti sauce. Using a slotted
spoon, top with sausage mixture.
Star
Sheila in NY was asking for the Cake mix
Cinnamon Rolls I do not remember date posted but I had copied and pasted it
into my recipe file..So here it is.
Bonnie from Washington
Hi Nancy, This is the best cinnamon rolls I've ever made. They are
delicious.
Cake Mix Cinnamon Rolls
2 pks. dry yeast
2-1/2 cups warm water
dissolve yeast in the warm water.
Add:
1 box yellow cake mix
4-1/2 cups flour
Combine all and fold over like you were doing bread until you have a smooth
ball of dough. Cover with a t-towel, and let raise until double in size.
Roll out and spread with butter.
Mix cinnamon and sugar, and sprinkle over the dough. (as much as you like).
Beat up 2 eggs, and add 1/2 tea. cinnamon and 1/4 tea. nutmeg. Mix well.
Spread egg mixture over top of the dough trying to keep as much egg on the
dough as you roll. Roll up like jelly roll, and cut in slices, and put in a
greased pan let rise again for about 45 -55 min. and bake for about 20-25
min, depending on your oven. Ice with powder sugar icing, while still warm.
Geri from W. VA
Easy canned and fresh pumpkin recipes
For Doris in Oklahoma City and Myron
Drinkwater about the Butter Bell: I too on
occasion have had the butter fall into the water. She is probably correct
that it has been only on pretty warm days (and Texans always have the ac
on). Overall it has not been a problem. We only use unsalted butter and have
kept it on the counter in a Butter Bell for the last 2-3 yrs.; it does not
spoil.
Carol in Texas
For Iris in Virginia who was looking for
pear preserves recipes. I’m sorry it took me so long to get these out to you
and everyone. I hope you still have pears. If I don’t have time to do up
pears when they’re ripe, I peel, core and slice and sprinkle with Fruit
Fresh and then freeze, just like apples.
Eureka, IL
Pear Honey
12 to 14 medium ripe pears, peeled and cored
8 cups sugar
1 (20 oz.) can crushed pineapple, undrained
3 Tablespoons lemon juice
Puree pears in a food processor or blender, pour into a large heavy pan or
Dutch oven. Add sugar, crushed pineapple with juice and lemon juice. Set pan
on stove and bring to a boil. Reduce heat to low and cook uncovered for 50
to 60 minutes, stirring often. Cook until thickened. Remove from heat. Pour
into sterilized, hot jars, leaving 1/4” headspace. Adjust lids. Process for
20 minutes in a boiling water bath. Makes approx. 12 half pints.
Pear Butter
8 cups pear sauce or pureed pears
3 c. brown sugar
1 T. lemon juice
1 T. cinnamon
Combine all ingredients in slow cooker. Cover. Cook on high 10 to 12 hours
or until desired color and consistency. Pour into sterilized, hot jars,
leaving 1/4” headspace. Adjust lids. Process for 20 minutes in a boiling
water bath. Makes approx. 6 pints or 12 half-pints.
Hello to all. I have a question that I
am sure someone knows the answer to. It is about diabetics and the
carbs in potatoes, are there less carbs by
boiling them than baking? Does the boiling take away any carbs? This is for
sweet potatoes and regular ones. Thanks in advance to all the smart readers
of this great site.
Patti in Tx.
Good morning Nancy,
I am responding to Nancy Z-R from S FL from the Monday, 9/18 newsletter. She
asked about the 7-Up Apple Dumplings and wanted
clarification on the sugar, etc. Well, I posted
it exactly as Chief Cook had on the board, so I studied the recipe and
deduced the 2 c. of sugar would be divided into 1 c. each. It makes sense. I
will send in a couple more recipes for dumplings, just a tad different, but
good! Have a great day! Chris in NM
7-UP APPLE DUMPLINGS by chief_cook2
http://whatscookin.proboards4.com/
Comment
I have several requests for the message board getting their signin verified.
AOL is not sending the message through. If you are not able to get your
verification message by email please send me a message. Put as the subject
of the Message "Message Board Verification" so I can sort though the mail
quickly and find those messages first.
Nancy
A very nice lady gave me a great
tip in the grocery store yesterday. She noticed
my purse laying in the cart. She said I should take the seat belt and put it
around the handles of my purse. That way if someone tried to grab it the
purse would be more secure.
I thought it was a good idea.
Donna
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