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New or updated pages
Chicken
Recipes
Salad Recipes
Halloween Treats
Can someone please tell me where to find
recipe for the grape salad that Jane from pa is
in. I have been off the internet for a couple months and use to get this
recipe page all the time and loved it, then whenever I got back on I had a
new e-mail address and joined up again, so I have really missed this site. I
see Nancy is still doing a great job.
thanks, Sally from Pa
To Bev:
Thank you for the chicken marsala recipe. I
can't wait to try it. I didn't even realize that marsala was a wine. Lol.
Trying this ASAP and will send you feedback.
Glory, Tucson
For Gladys, OH, 9-19 newsletter from
Suzz, NE. This may also be similar to what Edith, MI, is looking for.
Sometimes I use all walnuts. Sometimes the only fruit I use is Chopped dried
apricots 2#, or 2.5# if I leave out the coconut. Any fruit/nut mix you like
works. Candied fruits are sweeter and moister than dried fruits. I've also
used cinnamon graham crackers and really like them. If too dry, I moisten
with rum or fruit juice.
Suzzette
NO BAKE FRUITCAKE
1 lb. Graham crackers, crushed
6 c. pecans (whole or broken)
4 c. English walnuts (whole or broken)
4 sticks margarine (not spread)
1 lb. marshmallows
1 lb. red candied cherries
1 lb. white (Golden) raisins
1 can sweetened condensed milk (like Eagle Brand)
1- 7 oz. pkg. coconut
Heat margarine and marshmallows until melted. Add milk and nuts; stir well.
Pour over other ingredients that have already been mixed. Mix well and pack
into mini loaf pans. Refrigerate. Will keep several months. Better if it
ripens 2 week. Can also be frozen. I use 24 oz. disposable ziplok loaf
shaped containers (packed full) because they have airtight lids.
This looked wonderful in Prepared Pantry's newsletter. After reading the description
Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate and dusted with powdered sugar or topped with whipped cream. It's an elegant cousin to a brownie. No wonder these are so popular.
This did not appear to something low in
Weight Watchers points so I need your help. I love
anything chocolate and boy doesn't this look good? Can some of our
family try this
mix and
email me to tell me what I am missing? I asked Dennis to
send me some by email and all he sent was this picture, LOL. I really
think he ate it all and didn't want to share it with me.
Nancy
PS Dennis has the six-cup jumbo muffin tin on sale too.
Just had to finally - after agonizing
over it - get my two cents worth in over the glass top
stove.
I have had two of them. Both Maytag brand. The first was free-standing - and
I loved it. We had it for two years and a friend bought it.
Then we built a new house and had one built in. Both had/have black tops. I
still love the way it cooks - it cooks evenly and once you get into the
"mode" it is easy to control the heat.
I have canned on it - everything.
BUT now we are finding this one - which is going on 7 1/2 years is not
looking as spiffy as I'd like in my kitchen. I clean the stove every single
day - and I don't do a lot of stove top cooking to begin with. But when I do
I always put the pot/fryer/whatever on a trivet so it can't pick anything up
off the counter and then I wipe it with paper towels before I put it on the
burner. And it still doesn't clean up well.
The funny thing is - I said to my husband - if we ever get another kitchen -
and he finished by saying "We're not getting a glass top stove."
It just looks slightly dingy with age - it certainly has been cared for well
as all my appliances are.
Just my thoughts.
Rosemarie in rural Kansas City
Hi
This is for Leslie in Wyoming
You should be able to use Splenda in your recipes. Just make sure you get
the granulated kind. You can go on line to Splenda and get lots of recipes
and helpful Info for the use of the sugar. Also go to Library and check out
the Splenda books. This is what I did to learn the many uses. It also make
absolutely great salad dressing.
Pat from Cal
September 19th was my birthday. I
am a bit confused about my age after talking to my brothers and my
sister-in-law. My brother that had lung surgery called from the
Middletown Ohio hospital. Bud (Ralph) said I was 11 years younger than
he was. He also stated he was now 29 years old. That would make
me 18 years old.
I talked with my sister-in-law in Paulden, Arizona. She said I was 12
years younger than she was. She said she was going to be 37 this year.
This would make me 35 years old.
Then my brother in Chino Valley, Arizona said he was 47 this year and I was 2 years younger than he was. This made me 45 years old.
I was born in 1944 and I think they are all not telling the truth about their age, LOL.
For Tricia in Royal Oaks, re the
breakfast for the 23 teens query. Have you
considered breakfast burritos?
You can brown your sausage, for that many probably 2-3 lbs. the night
before, drain and store in fridge till a.m.
Chop green peppers, onions, tomatoes and store in fridge.
grate cheese or purchase the grated cheese
soft flour tortilla shells
eggs probably a couple dozen ??
In the AM, scramble the eggs and mix in the cooked sausage sauté the peppers
and onions till soft but not brown. Make an assembly line and let them put
what toppings they want on theirs and roll their own. These are delicious
and easily prepared especially if you do the prep work the night before.
Good luck.
Sharon in TN
This is for Leslie in Wyoming, Sept 18,
go to www.splenda.com and read the
tips. A lot of things like cakes and quick breads come out only about an
inch high. but the taste is good. For things not baked there is not
difference. Hope this helps
Marilyn in IL
Hi Nancy & Furbabies,
I've enjoyed all the sandwich memories. Thanks Myron. My mom always made us
peanut butter & mashed banana sandwiches to use
up older bananas. We kids made ketchup sandwiches and mustard sandwiches for
after school snacks before we learned to cook. But our favorite was leftover
cornbread dressing sandwiches on white bread after Thanksgiving and
Christmas.
Suzz NE (born & raised in TX)
Hello Everyone, Just a quick note to say
how pleased my 2 sisters were with the delicious
cookie mixes from our own Prepared Pantry! I sent a bag of each cookie
mix and now the grandchildren are all excited about which will be the next
new flavor in their lunch boxes. Thanks Dennis and Gang!
Margaret in Michigan
Nancy and Friends,
I have to add to the great stories about some of the sandwiches from the
past...
In the early 50's, a great bread treat was something my grandfather (French
Canadian) use to call "Tooth Rolls." They were
some kind of dough, fried in a shallow pan until golden, and then we would
butter them to eat while still warm. Fried in fat and dripping with warm
butter... Another favorite was fresh garden cucumbers sliced on buttered
Betty Lou white bread. I remember we had to save the coupons off the bread
wrapper as soon as we opened it or we'd be in big trouble. I don't remember
what they were used for, but our mom sure thought they were a big deal and
had a big pile of them. My hubby said it reminded him of S+H green stamps
and the four primary colored mixing bowls every mother seemed to have in
this area.
For the record, we ate mayonnaise sandwiches
with salt and pepper on white bread. Sometimes we would go to the corner
store and get 10 cents worth of baloney as a special treat and even had a
couple of pennies for a penny candy splurge!
Yummmmmmmmmm Great Memories!
TeaHag in Upstate NY
Nancy and helpers thank you for the work you do to get this letter out, I
can't even imagine the work it takes. You must have been a fantastic teacher
and the children that had you were lucky. It is of interest to note that
recipes are the same but called different in different parts of the country.
The peanut butter, cocoa and oatmeal "no bake" cookies here in Franklin Co
VA are called Preacher Cookies but when you go South, they are called
Mississippi Mud Cookies. They are so easy to make that the children love to
help.S everal people have sent in recipes.
Jean Cecil, Wirtz,VA
Hi Nancy and all, all these older sandwich ideas brought to mind one of mine, though not a sandwich. My MIL would make a supper called her "depression meal". She took a jar of home canned tomatoes, and heated them up on the stove. Then added any cheese in the frig, even cheese that was going hard, and heated that along with the tomatoes until the cheese started to melt. She would serve it over bread, day old or whatever, didn't matter, but boy, was that good. I have made it for my boys and they like it too. Have a great day everyone, Laura, waiting for the rain in Ct.
Hello Nancy,
Dorothy from WA asked if half the glaze goes on
the bottom of pan before you remove it, yes. Some helpful tips is i forgot
to tell you that i melt my butter in the microwave, add ingredients and wisk
real good to combine. Another tip is if you may have one of the new silicone
cake pans[ wal-mart $5-7.00] i pour all my glaze at one time. You can gently
pull the sides of the pan away, making sure that all the cake gets coated
good down all sides and middle. Let the cake rest awhile, to absorb liquid,
then put a plate/cake server on top, carefully flip over. I love the
silicone bakeware, the only drawback is you have to be careful with utensils
because they can be cut or damaged easy. The cathedral type, etc. make the
most beautiful cakes [ especially if you need something a little extra
special for a dinner, party etc.]. I also put the silicone pan on a cookie
sheet before putting cake ingredients in it because they are flimsy and need
something to sit on while baking. Enough rattling on, hope you enjoy anyway.
Jenny from KY
Hello , This is for Boots in Va. from
the Sept. 17th newsletter. I use olive
oil in my beans, cabbage, green etc. It is really good and taste
all most like they were cooked with fatty meats. It really gives food a
great flavor and is supposed to be really good for you. I usually use about
2 tablespoons.
Sherrie in De.
P.S. Hello Nancy, Siggy & Ditto. Hope you are all well. I love the
newsletter and the stories about your furry sons.
Comment
Ditto kept waking me up last night. I scratched my nose on my car keys when
I reached down to get something out of the car. I didn't realize the keys
would be in the way. Last night Ditto kept touching the scratch on my nose
when I was asleep. I finally had to get up and put makeup on the nose so he
wouldn't keep patting it.
I have some new pictures of both Siggy
and Ditto to post and as soon as I have time to transfer them from the
camera.
Nancy
Nancy, Just like to tell you about my
husband. Thursday night I went on the webtv to get
NANCY'S NEWSLETTER and forgot it was Thursday and no newsletter so
went to bed so about 10:00 my chest got to hurting and the hold nine yards.
I walked the floor and about 2:30 got husband up and he took me to UAB
hospital in B'ham and sure enough I had a heart attack and on the edge of
having another. My husband told the doctor that he could tell them what
cause the attack was I did not get Nancy's newsletter (do you think that I
am HOOKED on the newsletter) he tells everybody that it is the reason not
him. Got home last night and do good. Thanks Nancy you make my day.
Byron Tindle Bessemer, Ala.
Comment
I almost forgot this week that it was Thursday again. I enjoy compiling the
newsletter with all the great recipes, requests and comments. Not only are
most of our family (members) are recipe addicted but it appears many have a
Nancylander newsletter addiction too, I may need to put a disclaimer
on this newsletter, LOL
Nancy
Hi Nancy in September 17th newsletter
Lisa P asked for a "chocolate oatmeal cookie" her mother used to make.
This is the one I've always made, it sounds as if it may be the same.
I hope everyone has a good day.
Betty in Canada
Oat Delights
2 cups sugar
6 tablespoons cocoa ( I have always used Hershey's)
1/2 cup butter
1/2 cup milk
1/2 teaspoon vanilla
1 cup shredded coconut
3 cups instant rolled oats (Quaker is the best)
Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil. Add
vanilla. Remove from heat and stir in coconut and oats. Drop by teaspoonfuls
onto waxed paper. Chill.
Yield:- 4-1/2 dozen.
"Betty's Place"
Fibromyalgia website
Monday Newsletter, Sept. 18
RE
I am diabetic but still would love to bake (and eat) cake , cookies , pie
etc. I was hoping some of you
would know if a recipe calls for sugar can I substitute Splenda and still
get good results ? If so, do i have to do anything different or just Splenda
= Sugar ? I sure would like to try some of my recipes but don't want to try
if its not going to work !!!!!!
Thanks Leslie in Wyoming
I have used the Splenda Baking Mix (which does
have some sugar in it)in making my cookies. It works very well. I have also
used regular Splenda and it works but the cookies are more crispy and not
chewy. I hope this explains it. I just substitute half the amount that is
called for in the recipe as it explains on the Splenda Package. I use all my
own favorite recipes and just substitute for the sugar. Hope this helps.
Lora
Hi First I have to thank you Nancy for
your wonderful newsletter and work. Jo Ann was asking for Chinese recipes,
well here are a few of them. Enjoy
Roasted Garlic Teriyaki Ribs
3 pounds pork spareribs, cut in 1 rib pieces
1/2 cup Kikkoman Roasted Garlic Teriyaki Marinade and Sauce
Place ribs in a large bowl; pour in roasted garlic teriyaki sauce and toss
to thoroughly coat all pieces. Reserving sauce, remove ribs and arrange,
meaty side down in large shallow baking pan. Cover pan and bake at 325F. for
45 minutes. Uncover; turn ribs over and brush with half of the reserved
sauce. Bake 18 minutes more. Brush with remaining sauce, bake 15 minutes
longer or until ribs are tender. Serving 6.
Chinese Fried Rice.
4 tablespoons fat (I use vegetable oil)
2 tablespoons soy sauce
garlic salt (here i use chopped garlic)
pepper
1/2 finely chopped green pepper
1/2 stalk celery finely chopped
1 onion finely chopped
cooked rice
Cook enough rice for 4. In frying pan melt fat add onion and fry lightly.
Add soy sauce to color and taste. Add garlic, pepper, green pepper, celery
and leftover meat. Fry vegetables until tender-crisp. Add rice.
Pepper Steak
1 pound round steak
1/4 cup cooking oil
1 teaspoon salt
dash pepper
1/4 cup finely diced onion or scallions
1 garlic clove, peeled
4 green peppers, cut in 1" pieces
1 cup sliced celery
1 cup beef bouillon
2 tablespoons corn starch
1/4 cup water
2 teaspoons soy sauce
Hot cooked rice
Cut steak diagonally, into thin slices, then cut into 2-inch pieces. Heat
oil with the salt and pepper in a medium-size skillet. Add meat, cook over
high heat until brown, stirring frequently. Add onion or scallions and
garlic. Add green pepper, celery and bouillon to onion. Cover pan and cook
over moderate heat until vegetables are crisply tender or about 10 minutes.
Lift out and discard garlic. Combine cornstarch, water and soy sauce; blend
to make a smooth paste. Slowly add and stir into meat; cook and stir until
liquid is thickened, about 5 minutes. Serve with hot cooked rice. Serves 4
(This is really delicious.)
I will send more in tomorrows newsletter. Peggy from Belleville Ontario
Canada
For Dawn in Cape Cod who was looking for
peanut butter sauce and chocolate sauce for ice cream. I adapted the peanut
butter sauce from a caramel sauce recipe that I had. I make the peanut
butter, caramel and hot fudge sauce for special occasions like my son’s
birthday. All are very thick and rich. I usually send the leftovers home
with someone so that I won’t want to eat them – with a spoon.
Eureka, IL
Peanut Butter Sauce
3/4 c. brown sugar
1/4 c. butter (you can use margarine, but butter tastes so good)
16 large marshmallows
2 T. corn syrup
Dash salt
1/2 c. peanut butter
1/2 to 3/4 c. evaporated milk
1 t. vanilla
Mix brown sugar, butter, marshmallows, corn syrup and salt in a heavy
saucepan. Heat to a boil, stirring until marshmallows are melted. Boil for 1
minute Remove from heat; cool 5 minutes. Stir in peanut butter and
evaporated milk until sauce is smooth. Stir in 1 t. vanilla. Makes
approximately 2 cups. Serve warm or cold. Refrigerate any leftovers.
Hot Fudge Sauce
1 cup plus 3 T. semi-sweet chocolate chips
2 T. butter
1 14 oz. can sweetened condensed milk (regular or low fat)
1 t. vanilla
Dash salt
Place chips and butter in 4 cup glass measure. Pour milk over ingredients.
Microwave on full power 2 minutes, stir. Microwave on full power 1 to 2
minutes more or until chocolate is melted and sauce begins to bubble. Remove
from microwave and stir in vanilla and salt. Makes 2 cups. Serve warm.
Refrigerate any leftovers. Leftovers can be reheated in the microwave. Stir
in 1-2 teaspoons of milk when reheating if sauce is too thick.
Halloween Treat Recipes
Halloween coloring pages
This is for Tricia in Royal Oak, MI
Who in the 9/16 newsletter was asking for breakfast
casserole recipes. She will need to double the recipes to feed the
number of students that she mentioned. She may also want to consider taking
cut up fresh fruit, as this has always been a big hit at any breakfast
function where I have taken food. I always used seasonal fruits, such as
strawberries, various melons, peaches, nectarines, oranges, grapefruit,
blueberries, and grapes. I usually added a can or two of chunk pineapple in
its own juice, as the juice from the pineapple kept the other fruit from
turning brown. If adding bananas, do it right before serving, as they tend
to get soggy, and at least my family won’t eat them. She may also want to
check and see if all the students eat meat, or if anyone is Jewish, since
they can’t eat dishes with cheese and meat mixed together. Robbie in Bowling
Green, IN
Mexican Breakfast Casserole
8 oz. bulk pork sausage
4 eggs
3/4 cup milk
6 cups bread - cut in cubes
1 1/2 cups shredded cheddar cheese
1 cup picante sauce or chunky salsa
Cook sausage until browned, pour off fat.
Arrange: sausage in 2-quart shallow baking dish. Top with bread cubes and
cheese. Mix picante sauce, eggs and milk and pour over all.
Cover and refrigerate 3 hours or overnight. Uncover. Bake at 350 degrees for
45 minutes or until done. Serves 6 to 8. Serve with sour cream and salsa or
picante sauce.
Brunch for a Bunch
1 lb. bulk pork sausage*
3 cups frozen hash brown potatoes, thawed
1/2 teaspoon salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper
12 large eggs, beaten
2 cups milk
*May substitute sausage with ham
** may also add ½ cup mushrooms and ½ cup onions
Cook sausage in a skillet until browned, stirring to a crumble; drain. Place
potatoes in a lightly greased 13 X 9 X 2 inch baking dish, sprinkle with
salt.
Layer sausage, cheese and green pepper. Combine eggs and milk, stirring
well, and pour over the green peppers. Bake at 350 degrees for about 50
minutes.
*If preparing the night before allow longer cook time due to the chill from
the refrigerator. Serves 8 to 10
Hello Everyone, Just a quick note to say
how pleased my 2 sisters were with the delicious cookie mixes from our own
Prepared Pantry! I sent a bag of each cookie mix and now the grandchildren
are all excited about which will be the next new flavor in their lunch
boxes. Thanks Dennis and Gang!
Margaret in Michigan
Nancy I have a question for Bette
Indiana newsletter 9/18 Pumpkin Spice Bread
recipe you had listed flour, sugar, baking soda, salt, cinnamon, nutmeg,
pumpkin, oil and eggs. Then you added if you desire spicy bread add more
cinnamon, allspice and nutmeg to taste. As you can see Bette you didn't have
the allspice listed in the recipe. If it is to be in the recipe then how
much? Thank you so much.
Nancy I have not seen any stories about your associates and the help,
questionable, (but great laughs) that they have given you lately.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Easy Chicken
Recipes
New Salad Recipes
Fresh Pumpkin
Recipes
Hi everyone: I have a favor to ask, does
anyone have a recipe for "Apple Butter" made from pre-made, apple sauce? I
heard about it and it sounds easier than chopping up all those apples.
thanks, Barb from Cle Elum, Wa. by the way, the local forest fire is about
15 miles away and does not threaten Cle Elum at all. Thanks for asking.
Barb
To Donna in 9/19 newsletter: I always
strap my purse into the cart. I figure if
anyone wants it they will have to take the cart too!!
Re: smooth top ranges- I love mine and will
never, ever go back to the ones with drip pans. It is so easy to keep clean
and it always looks like new. I use Bar Keepers Friend on it and am glad to
hear the hint about using baking soda! Thanks!
Carin in Central FL (where it will be in the mid 60's tomorrow (9/21)
morning!! Relief from the heat. YAY!!)
For Bette in the Sep. 19th newsletter.
There is a cracker called club crackers made by Hekman. They are usually by
the other crackers in the store. They are rectangular in shape and are
richer then soda cracker. Tall green box. I purchase them at Meijer locally.
Genie
Hi Nancy,
Another day of delicious recipes to copy into Home
Cooking, which I agree Nancy is a wonderful program to store all your
recipes.
To Sara in Fla., glad you are enjoying the recipe for the apple fritters, I
would like to make them more often but my husband is on a diet so it is a
special treat when I make them.
The Mariann in MI. I will try and find the recipe for the cake but it might
take me a while as that was 65 yrs. ago and I'm not sure I still have the
recipe, but I will look. I am originally from Mich. a little town called
Perry between Lansing & Flint. Where are you from?
Thanks again Nancy for letting us all converse about a subject we all love,
FOOD.
Muriel, Naples, FL
Cake rolls
could the lady that put these five recipes please tell me the names and
dates that the recipes were in the news letter thanks
Caroline MO
Hi All, Your talking about
sandwiches you used to eat reminds me of the
sandwiches I ate when I lived in Sydney, Australia. We used to go to a
sandwich shop for lunch and they offered all kinds of sandwich fillings. My
favorite next to schnitzel, fresh off the grill, was potato salad sandwich.
They also put spaghetti between two pieces of bread, as well as carrot
salad, baked beans and a lot of other things that I don't remember any more.
On New Years Eve, because the club we were celebrating at was going to stay
open past 10 or 11, I don't remember which, we were all served corn
sandwiches. These were just drained canned corn on buttered bread. Actually
very tasty. It is fun to remember the past. Thanks for all the sharing you
all do.
Carolyn, Los Banos
Hi everyone I am looking for a recipe
for marinated vegetables. I had it at a little
grill here in my hometown,. The lady said it had 15 vegetables and its not
hot its a cold dish. I was wondering if anyone know what this is.
thank you, Debbie in North Carolina
Hi Nancy,
I'm reading the no-bake recipes in the newsletter. We love no-bakers too.
Below is one of our favorite recipes.
Rice Krispies(R) Treats are maybe our favorite
no-baker but we often add chocolate, dried fruit or jam. We have a free
baking guide on our website that has a bunch of Krispies recipes. You can
the free guide here:
http://www.preparedpantry.com/KrispieInfoPage.htm
Enjoy the guide and the recipe.
Dennis Weaver The Prepared Pantry
In the
September 19th newsletter, LuAnn in Iowa asked about the Pizza cooker. I
have one and really like it. You don't have to preheat an oven and it
doesn't heat up your kitchen, so is nice in the warm weather. We use it to
cook frozen pizzas, but also to cook the ones we make with flour tortillas
as the crust. It takes about 12 minutes, which is quicker than having to
wait for the oven to preheat. It has a dual control which I put in the
middle to heat both on top and bottom. If top or bottom gets cooked too long
for your liking, you just have to turn the control to the top or bottom
setting, you prefer. It is great for just a couple of people to bake French
fries. It takes the same time as it would for the oven, but remember, you
don't have to preheat. I heard it is good for cooking the frozen chicken
nuggets and fish sticks, which is why we are giving one to our Son and Wife
for their anniversary. Their children love those for lunch. I also heard you
can bake the slice off cookies on them, but when I tried to bake the sugar
free chocolate chip cookies, I didn't like them as well as in the oven. This
is also great for reheating items. Those things that are deep fried always
turn out soft and rubbery in the microwave, but turn out just as you liked
the first time around with this cooker. As an extra bonus, it entertained my
grandchildren, as they watched it turn around.
Also, in the Sept. 19th newsletter, Patti in Tx was asking about the
carbs in a potato. One medium potato is one
carb. It doesn't matter how you cook them, they still are one carb. Of
course, the boiled or baked potatoes are better for you. We all need variety
in our diets, so when you decided to fry, just use olive oil. It is good for
your cholesterol.
Sandy in Iowa
Adding to the eating memories, whenever
Mom was peeling potatoes, I would grab a small
one that was peeled and eat it raw!!!
Joyce from Indiana
Hi Everyone.
Nancy you do such a superb job with this newsletter and your site!!! Truly
amazing!
I have a couple of requests:
Does anyone know how to "render lard"? We just
butchered out a hog this morning and it seems so wasteful to throw all that
fat away!
Also, does anyone have a TNT recipe for Brussels
Sprouts salad?? I had this once up North and would love to make it.
Lastly, somewhere (in all the recipes, etc I've looked at) I saw a recipe
for brisket cooked in apple juice? Does anyone
have this recipe?
Thanks a bunch. This is truly
a special group of folks.
Sue in Fl
I keep reading about the
4 tins and a tub salad, I must have missed it
and can't find it. Could someone please tell which letter it was in? Sounds
interesting! Thanks and thank you Nancy for all your hard work!
Kay in Indy
Tricia in Royal oaks is looking for
breakfast ideas for a group. There have been a lot of recipes for
breakfast casseroles that you prepare the night before and cook up in the
morning. You probably have a few of those hash brown/egg types in your
collection. My sister makes a nice custard type I will give you here. It's
really almost a dessert but it is not an overnight type, it has to be
assembled that morning. I will also give you an overnight soufflé That I
like. I usually make up some microwave brown and serve type sausages in the
microwave and have pitchers of juice and cut up fruit with it.
Margo/Boston
Baked Cinnamon French Toast
12 slices cinnamon bread, divided
1/4 cup butter, softened
9 eggs
1 quart milk
2 cups whipping cream
1 cup sugar
4 1/2 tsp vanilla extract
warmed blueberry preserves and or whipped cream (optional)
Line the bottom of a greased 13x9x2inch baking pan with 6 slices of the
bread. Butter remaining bread. Place with butter side up on top of bread in
pan. In a mixing bowl, beat eggs, add milk, cream, sugar and vanilla. Mix
well and pour over bread let stand for 15 minutes. Place pan in larger
baking pan and pour boiling water into bottom pan around sides to a depth of
about 1 inch. bake uncovered at 375 degrees for 40 minutes or until knife
inserted into center comes out clean. let stand for 10 minutes before
serving. Top with whipped cream and preserves if desired. This serves 6
large servings but you could cut it in half when assembling and make 12
smaller servings.
Overnight souffle
16 slices Pepperidge Farm sandwich (white) bread
1 pound grated sharp cheddar cheese
10 eggs
4 cups milk
2 tsp salt
pepper to taste
1/2 cup melted butter
2-1/2 tsp dry mustard
remove crusts from bread and cut into 1 inch cubes. Put bread on bottom of
greased 9x13 pan. Place grated cheese on top of bread. beat eggs, milk, salt
and pepper and mustard. Pour this over bread add cheese. Cover and
refrigerate over night. In morning pour melted butter on top. Place pan in
another larger pan that has about 1 inch of hot water in it. Bake at 325
degrees for 1- 1/2 hours. Serves 12.
MILLION DOLLAR PIE
2 graham cracker crusts
1 (20 oz.) can crushed pineapple
1 can Eagle Brand sweetened condensed milk
1/2 c. lemon juice
1 c. pecans
1 c. coconut
1 (9 oz.) carton whipped topping
Mix pineapple, condensed milk, lemon juice, pecans, coconut, and whipped
topping thoroughly. Pour into 2 crusts; chill.
Star
Hi Nancy,
I am new to this and enjoying it very much. Does anyone have the recipe for
the wonderful, spinach and artichoke egg soufflé, that they serve for
breakfast at Panera Bread Cafe? The spinach and bacon is good too. I would
love to make them. Thanks so much.
Bams
Not all replies and responses have been posted. More will be posted tomorrow.
Have a great day
Nancy
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