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This salad to me is always good
and we usually have it with the leftover Blasted Chicken. The next recipe I
tired over the weekend and it just made making potatoes easy. The last
recipe I have been making for year and with the soup season coming this is
good with sandwiches or alone.
Susie's Nicoise Salad
salad greens
1 to 2 hard boil egg/s, sliced
wedges of leafover cooked potatoes
cooked green beans
tomato wedges
chicken leftover from Blasted Chicken
vinaigrette, I use Paul Newman's dressing
Put the salad greens on a plate or bowl. Then put the potatoes in an area,
then add green beans, sliced eggs, tomato wedges, in the center put the
Blasted Chicken and then when ready to serve put the salad dressing over it
all. Serves 2 to 4.
Susie's Quick Potato Wedges with Onions
2 leftover cooked potatoes
1/2 small onion, sliced or chopped
2 tablespoon oil or 1 tablespoon oil and 1 tablespoon margarine/butter
Melt margarine/butter and oil together. Make large cubes of the potatoes
about ½" in size and when they are about half way browned turn potatoes
adding the onions and cook together until potatoes are brown. Serves 2.
Susie's Quick and Good Potato Soup
3 to 4 medium potatoes, cubed
1 small onion, diced
2 to 3 cups chicken broth, if you need more than add more
1 cup milk
1/2 to 1 cup cheese
cooked bacon
Peel and cut baked potatoes into cubes. Simmer in enough chicken broth to
cover potatoes, 20 minutes. If you wish you can puree in blender or do half
and leave half with the cubes or whatever you want. Stir in the milk to thin
the mixture; then heat through. Put the soup in the bowls and top with
cheese and cooked bacon. Serves 2 to 4.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie
Hi Nancy...I just love your
newsletter. I hope someone can help me with a recipe I am looking for. It's
for cornbread made with "white
cake mix"? I was at a function, and someone told me they knew it had
white cake mix for one of the ingredients, but she didn't know the recipe.
It was delicious, more like a cake. Thanks.
LD
Greek Stew
Vary the vegetables in this meatless meal according to your family's tastes.
If they don't like squash, use baking potatoes or increase the amount of
carrots. Any type of canned bean or legume like cannellini beans or lima
beans would work well in this recipe.
2 cups cubed butternut squash
2 cups chopped carrots
2 onions, chopped
1 cup chopped zucchini
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can garbanzo beans, rinsed and drained
14 oz. can vegetable broth
2 cloves garlic, minced
1 tsp. cumin
1/2 tsp. alt
1/2 tsp. allspice
1/4 tsp. pepper
4 cups hot cooked couscous
1/2 cup crumbled feta cheese
Combine all ingredients except for couscous and cheese in a 3-4 quart slow
cooker and mix well to combine. Cover and cook on low for 7 to 9 hours or
until all vegetables are tender. Serve with couscous and sprinkle with
cheese.
Phyllis Knipp
To Nancy Z-R from S FL: I
submitted an original recipe called Mountain Dew Dumplings, and then there
were some near duplicates with 7-Up, etc. The original recipe is reprinted
here. There is no "second" group of sugar, etc.
MOUNTAIN DEW DUMPLINGS
2 cans crescent rolls
2-3 firm apples, peeled & cored, cut into 6 or 8 slices each
1 -1/2 c sugar
1 tsp cinnamon
2 sticks butter
1 (12-oz) can Mountain Dew
Preheat oven to 350. Place one apple slice in each triangle of dough. Roll
up large end to small. Place all rolled apple slices in 9 x !3” pan.
Melt butter in small pan, add cinnamon & sugar. Pour mixture over dumplings,
and pour Mountain Dew around dumplings. Bake 45 min.
I cannot wait to try the Steak & Shake Chili Mac recipe! I LOVE that stuff
and there's not one nearby. If I can make it myself, I'll have it as often
as I want it, which is frequently. LOL
Wanted to say, too, a hearty "Thanks" to everyone who recommended the Magic
Eraser. It took off marks and soil I thought were permanently in the
material - the most notable being the "textured" door handle on my
refrigerator. It was SOOOOO hard to keep clean, and the Magic Eraser just
wiped it clean. I cannot tell you how many other types of cleaners I have
tried on those door handles!
However, I still have a problem. The Magic Eraser did great for the areas on
my glass top stove where there had been "spill overs," but here's my
dilemma: my stove is dark gray with black specks; the burners are black with
light gray specks. The stove is barely three years old, and I have black
blotches on all my burners where you can't see the light gray specks. It
looks as if something is on it - but nothing I have tried will get it off.
I've tried Bar Keeper's Friend, baking soda, the cleaner that came with the
stove, a razor blade - everything. The stove looks great (especially after
the Magic Eraser), except for the black spots on the burners. They are
rounded (as if a pan had made them) and do not cover the entire burner. Any
ideas, anyone?
Doris in Oklahoma City
Crispy Ice
Cream Pie
12 oz. pkg. butterscotch chips
3/4 cup peanut butter
6 cups cocoa flavored crisp rice cereal
1/2 gallon chocolate marshmallow ice cream, softened
Melt together chips and peanut butter in large saucepan over low heat. Stir
in cereal and cool for 10 minutes. Reserve 1 cup of this cereal mixture and
fold the rest into the ice cream. Spoon into a 13"x 9" pan and sprinkle
reserved cereal mixture on top.
Cover and freeze at least 6 hours or until firm. 10 servings
Star
This time is my turn to share my
orange muffin recipe with all of you. I used this as a passage for my
English language lesson. Hope you all will try Ande enjoy the wonderful
taste. thanks.
Making Orange Muffins
Would you like to have something special for your birthday party, picnic or
tea in the afternoon? How about some orange muffins? It is not at all
difficult to make them. This is the way how to make some delicious orange
muffins.
First you must get ready with all the following, 3 eggs, a small cup of
cooking oil, a cup of castor sugar, a teaspoonful of ovulate, half a cup of
orange squash, half a cup of water, a teaspoonful of orange flavour, a
teaspoonful of orange food colouring, 3 cups of self-raising flour, a mixing
bowl, cake cups and baking trays for muffins.
Now, when everything is ready, you may start with breaking and beating the
eggs in a mixing bowl. You may use an electrical hand mixer for a better
result. After that add in the cooking oil, castor sugar, ovulate, orange
squash, water, orange flavour and the food colouring. Continue beating for
10-15 minutes. Then add in the flour cup by cup. Beat again for another 10
minutes. Leave the mixture aside for 10-15 minutes.
While waiting, get the cake cups and baking trays ready. At the same time,
preheat the oven at the temperature of 160° C. Then, put the cake cups into
the muffin baking trays. Use a spoon or a piping bag to pour the mixture
into the cups. Wipe away the excessive mixture from the baking tray using a
wet cloth. The tray must be clean or there will be unpleasant smell occur
while baking.
Next, put in the filled up cups in the baking trays into the oven. Bake for
12-14 minutes. Then, while waiting for the mixture to bake, fill up more
cups with the remaining mixture. Finally, you may get 10-12 orange muffins
for you and your friends or family members to enjoy with tea or coffee. If
you want to try other flavours, just change them as you like. They vary from
pandan, banana, and coffee, chocolate to banana. Serve them as you like, hot
or cold. Have fun baking!
By: Mastura Othman. 2006
Nancy:
I would like to ask all your good cooks for TNT soup
recipes. My daughter is having a soup contest at her bank ( with all
the girls) I told her I would try and find some good ones from your great
members. I have fixed many of their recipes and my family says they are
keepers.
Thanks Orlena in Illinois
Hi, I have been getting your
newsletter for a long time but have just now figured out how to post. (I
think)).
It is really great all the info you give and receive. Thanks so much for all
of it. I have a question about a recipe for an Apple Cake. It calls for 4
apples, chopped small. I don't really like the chucks of Apple in things,
but I do like the flavor. Can I substitute applesauce maybe, and how much?
The other ingredients are eggs, vegetable oil, flour, sugar, baking soda,
cinnamon. I hope some one out there can tell me. It sounds really good, and
it has a Caramel Glaze. If anyone would like the recipe I would be glad to
post it. Thanks for all your hard work so some of us silly people can ask
these kind of questions!
Deb in Illinois
I need a recipe for
Montreal Seasoning? There have been so many
great seasoning ideas before in this newsletter that I'm still hoping that
there's one for this particular mixture, too.
Stefanie from the Dominican Republic
Hi Nancy, furry assistants and all
you wonderful people in Nancyland. In reply to Ingrid in
Sept 23rd newsletter asking about onions.
Yes you can chop up and freeze onions quite nicely. They are fine to use in
cooking. I would be lost without my frozen chopped onions. They will not be
crisp like fresh but in cooked dishes that usually doesn't matter. You can
also buy pkgs of frozen chopped onions, peppers and the like in your frozen
food section of the grocery.
I had a good laugh when I read about the peanuts in
the coke. That was one of my favorite ways to drink Pepsi and was so
much fun to try to get all the peanuts out of the bottle before you were out
of Pepsi. I also loved the miracle whip on white bread and for a special
treat when Mom had been to the grocery store having a slice of bologna with
miracle whip on it and then wrapped in a big leaf of lettuce OHHH that was
heavenly. Speaking of Limburger cheese it is still around and just as stinky
as it ever was. My father loved it but was only allowed to eat it on his
boys night out when they went target practicing. He may have come home
stinky but he had a big grin on his face. Thanks Myron for bringing back
such fond memories and you Nancy for giving us a place to chat about them
Donna in KS
Good morning to you,
I notice in some recipes that "Dr. Pepper" is
called for. I wondered if you could tell me what this is. I live in Africa,
and have never heard of this - is it a bottled drink of some kind, or a
sauce? Your newsletter keeps me going - can't use many of the recipes, but
it's tremendous seeing how "the other half" lives and works.
Many thanks in advance,
Dee
Good Morning Nancy,
This is for Doris in OKa
I have seen Mascarpone cheese in Walmart
SuperMart, Acme and Albertsons in the special cheese section.
Hope this helps.
Trish in Fl
If anyone has any recipes to use
with the Magic Bullet,I would greatly appreciate them. My Grandkids think
this gadget is the most wonderful thing. They are 4 & 8 years old. They help
me cook, and if
they can use the Bullet, they will eat it.
Thanks CE
Comment
Their site has additional recipes
http://www.buythebullet.com/bulletrecipes.php
Most blender recipes will work with it too.
Nancy
The potato salad sandwich sounds
great but I still remember after a hot day working outside. FRITO
sandwiches...just a piece of bread, folded in half, with as many FRITOS as
it could hold. Guess the crunch of the thing and the salt was quite
satisfying!
MH
Dear Nancy , Your newsletter is
the bright spot of my day . THANK YOU for all you hard work !!! This is for
LINDA , who is looking for a good quiche recipe , this is TNT and one of my
favorites , great warm , or cold !!! ...
Zucchini Quiche
2 cups thinly sliced zucchini (the small young ones)
1 cup thinly sliced onion
3 TBS. olive oil
1 garlic clove , crushed
1-1/2 tsp. salt
4 beaten eggs
1 cup milk
1 cup heavy cream
1/2 cup mozzarella cheese , shredded
1-10 inch pie crust (pre-baked for 10 minutes)
Saute zucchini , onion , garlic in olive oil until tender. Season with salt
and pepper to taste . Put zucchini mixture evenly into bottom of pie crust.
Combine remaining ingredients and pour into pie shell. Bake at 375 degrees
for 30-35 minutes (until custard is set) .
Serve and ENJOY !!!!, from Theresa in Illinois.
Dear Nancy:
Thank you for all the hard work and dedication you put into your wonderful
newsletter!
I am looking for a recipe for Poppyseed Bread
that uses Butter Pecan Cake Mix and Coconut Cream Pudding MIx. I have not
been able to find these two items locally for many years and have recently
rediscovered them...but cannot find my recipe.
Any help would be greatly appreciated!
Thank you and have a Blessed Day!
Lisa in NC.
HI! I would like to thanks Dawn, Mn in the September 12th news letter for taking the time helping with yeast. Does anyone in Nancyland ever hear of a apple crisp cookie and do they have a recipe. It sounds like it might make a good cookie. Mary, Green Brook, NJ
Hi all: I must have missed the
recipe for kolashes. I love them, especially the cheese ones. Please print
the recipe again or tell me what newsletter date it was in.
Phyllis in Phoenix.
Mary Newton Falls OH in Sept 20
newsletter.
It brought back memories when you reported on
not knowing your family was poor when growing up. It was the same with me
but I was lucky as my three sisters and I grew up on a farm. My parents had
cows so we had butter, milk, cream and all the veggies we could eat from the
big garden my mother raised and also canned for winter use. And she also
made a big crock of sauerkraut (even though we were Norwegians) which was
kept in the basement and never canned. That tasted so much better than the
cans or the bagged I buy in the grocery store We had plenty of meat as there
was beef, chicken and pork from livestock raised on the farm. .Every Sunday
in the winter we had homemade ice cream. Sounds like we had money but it was
a cheap dessert. We had all of the ingred eggs, milk, cream, other than the
sugar for it. My sisters and I would go out to the water tank and chop ice
where the water had frozen as it ran over the top of the tank. My mother
would put it together and we girls would take turns cranking the freezer. We
could not wait until it was done and we could lick the paddle. And of
course, the butter for our meals and sandwiches was churned and this was
another chore for my sisters and me. Those were the good old days although
we did not appreciate them as much as we should have.
Marian in ND
COLLEGE TIPS #6 -
Student Cooking/Eating
Well, your college student is set in their school environment and now they
need to eat. While every Mom wishes kiddo has a balanced diet, unfortunately
schedules and sometimes laziness rules out the proper meal. Best you can do
is send/give the student their doctor recommended vitamins to take and hope
for the best with the meals. Following are quick meals students can and do
make:
BREAKFAST: QUICK - frozen waffles, pancakes, toaster oven items.
BREAKFAST TO COOK:
Pancakes - use Aunt Jemima add water only mix and cook. I use a dash of
imitation vanilla to help give it some flavor. Or even substitute
lemon-lime soda (like 7up) for the water.
Omelets - for two eggs add a
tablespoon of water and beat. This makes a puffy omelet (milk instead of
water makes a flat omelet). Use cheese, lunch meats, or even cream cheese
(yes a cream cheese omelet is great, especially for those with bad
tummies)for filling. Use the lid on the frying pan as the omelet is
cooking to get it puffy before adding the filling and folding over. You
can even put more cheese on top when done or put some salsa on it for
eating. Omelets are also great to use leftover Chinese-take-out food in as
the filling (heat the leftovers slightly before using as a filling).
LUNCH/DINNER - QUICK - sandwiches or soup (get soups that have pop off
lids so you don't need an opener)/frozen pizza/microwave meals
LUNCH - PREPARED: - frying pan made grilled cheese sandwiches (use mayo on outside of bread for that extra zip when frying). Canned tuna fish fork mixed in a bowl with a dash of mayonnaise (and some celery from crunch/taste added) makes a quick spread sandwich too.
DINNER - PREPARED:
PASTA - Spaghetti and sauce (the college kids pal). Just make sure that
they heat the sauce in a separate saucepan and not microwave the sauce jar
(glass can shatter if impure). Also if anything is wrong with the tomato
sauce (rare for botulism, but it can happen) they will smell an off odor
while it is being brought to boil. There are enough flavors of sauce, some
with meat, some with cheese only, and also VODKA Sauces (don't worry about
alcoholic content and they are good).
CHICKEN - throw some well washed (and clean area after well after cleaning chicken to prevent SALMONELLA contamination) chicken split breasts or boneless breasts in the crock-pot with a couple of 28 jars of tomato sauce (put some sauce in bottom of crock-pot before adding chicken). Cook either 2 1/2 hrs on HIGH (watch sides don't burn slightly) or 4 1/2 hrs on LOW (for kids in classes). You can also add cleaned potato pieces, slice carrots, and/or celery to add to dish. I also use a couple teaspoons of sugar to the sauce for every jar sauce used to help sweeten it. Most kids would eat by itself, but tell them a salad with it won't hurt and if they also serve it over pasta it can stretch to make a few lunches/dinners to be reheated.
QUICK TO PREPARE - those packages of side dishes either noodles or rice. The package has the flavoring in and they can be quickly made with butter (for some) and water (for all) in a saucepan. Leftover cooked chicken or beef can be added to make it more homelike.
FROZEN/PACKAGED - of course any frozen
or ready to heat packaged food is up the students alley. The only trick is
can the student afford to eat this way, for cost, all the time.
SALADS - unless your student can clean veggies (and teach them how to do
it), get bagged salads mixing from the store refrigerate section (and look
for sales, those things cost!)
I know some of you would say, OH PLEASE!! Such simple things from a
Cooking site!!!! But let me tell you, after WATCHING students in action
and suggesting to them "why don't you" for some things, it's amazing what
kids come to school without knowing even how to make toast or canned soup.
So simple for now, the better comes later.
Take Care, Mark in NJ
I am looking a salad recipe that
has broccoli/bacon/raisin in it and not sure of
the rest of the ingredients if any. Also wonder what kind of dressing is
used on it
Thanks in Advance, Marcie
Yesterday I asked about a
lemon dessert my mom made in the 50's. I
neglected to mention that it was a creamy
dessert, like a custard or something like that. Sorry.
SHANNON in OHIO
This is for Ingrid in the 9/23
newsletter . Yes you can freeze diced onions
but I'm not sure how long they will keep. Only use them in recipes that are
to be cooked. They are too mushy to be used in fresh dishes such as potato
salad.
Kay in Indy
Good morning, Nancy and 'Landers!
For DORIS OKC.
I know you will enjoy our beautiful capital city! And the Metro from
Arlington is quick and easy and clean. If you want to do a tour of the high
spots, there is a sightseeing tram for which you buy a ticket to every stop
and it is on and off. It runs frequently. For instance, you can get on at
Arlington Natn'l Cemetery (buy your pass there), take the tram to the
Monuments, get off, get another tram to the Smithsonian area, then to the
Capital, etc Or do it all in reverse... or from the middle. check with your
hotel tour desk (they all have them). Good value. Try not to miss the Korean
War Memorial; it is staggering.
I have a request! Does anyone have a clone for Wendy's Chili? Yum.
Kathi in Virginia
In Sept. 23 newsletter, Ingrid
asked about freezing bananas. I freeze bananas
all the time, but then I use them frozen in my morning smoothie drink. I
peel the bananas, break them in half and freeze them in a ziplock bag.
Frozen bananas are very mushy and watery when they are defrosted, so not
sure they would work well sliced in a sandwich. They slice pretty well while
frozen but not totally defrosted. All this talk about sandwiches we ate as
kids......my favorite was peanut butter and banana too, but I always mashed
the bananas and p.b. together and then spread it on the bread. Yum. This
method might work with frozen bananas, but I have not tried that. Freeze one
banana and then see for yourself. You might like the result. Good luck.
To Pat Wilson in So. California.......my husband grew up doing the same
thing with the corn bread and milk. For him, that still is the only reason
to have cornbread with dinner so you can have leftovers in the morning in
your milk!! I always thought that was a mid-west/southern thing as his
parents were from Oklahoma and Arkansas, but he grew up in Long Beach, so
maybe it's a California thing. :)
Jan in Texas
Quiche for Linda (9/23):
Quiche Bretagne
1/4 c. mayo
2 T. flour
2 eggs, beaten
1/2 c. white wine
1 2/3 c. (7 1/2 oz. can) crabmeat, drained, flaked
1 c. cooked shrimp
1 8 oz. pkg.Kraft Natural Swiss Cheese Sliced, chopped
1/3 c. sliced celery
1/8 c. sliced green onion
1 9" unbaked pastry shell
Combine mayo, flour, eggs & wine; mix till well-blended. Stir in crabmeat,
shrimp, cheese, celery & onion. Pour into shell. Bake 350m 35-40 min.
6 servings.
( Source: Kraft) Note! This was part of a French Fete dinner which also
included French Peas, Endive Salad and French Tarts. It was a delicious
meal
Athena in DE
P.S. Looking for meatless vegetable
soups and stews??? Also, methods to make vegetable stock. Thanks!
To Karen T. and Jenni in KY.
Thanks so much for your input on our move. We are excited. And even though
you feel there isn't much to do there, that's what we may be looking forward
to the most. We have a moderately large family for what most people would
think these days. We have a twenty year old daughter who is pregnant with
our first grandchild. A seventeen, soon to be eighteen year old son, who
isn't sure about making the move with us, and 5 year old triplet daughters.
Life here is chaotic, and the situation with my husbands job makes this a
perfect opportunity for us to slow things down a bit and enjoy the time we
have with our family. We are very interested in finding an existing
farm...adding some cattle, an orchard and doing our own organic farming to
sell to the public. Just wondering if you all could tell us if our dreams
are anywhere near reality for your state. laughing... Regardless, we're
intent on making the move. Our oldest daughter and her husband will also be
moving along with us. Might lessen my homesickness for my family that we
will leave back here. Anything you can tell us about school systems in the
different areas, business opportunities, where we might be best off looking
for an old farm with acreage for somewhere around 100 thousand or less. We
don't mind doing some work on it to make it great. laughing.. It's what we
know.
Thank you
Mariann in Michigan
Hey BG in indy! I have been
cleaning out and throwing away printed recipes that I have piled up all over
the house and came across the one you wanted! The date on the paper says
12/16/04, almost 2 yrs old.....
Bon Bons
1 20 ounce pkg of Oreos
1 8 ounce pkg of cream cheese
3 tablespoons of powdered sugar (confectioners)
16 ounce chocolate almond bark
Prepare a cookie sheet by covering with a sheet of parchment paper or wax
paper. Crush Oreos by pulsing in a food processor or place in a resealable
plastic bag and smash with a rolling pin. Place crushed cookies in a large
bowl and mix in cream cheese and powdered sugar. Use your hands or a pastry
cutter to mix. Roll the mixture into balls the size of small walnuts and
place on the cookie sheet. When all the balls are rolled place the cookie
sheet in the freezer for 10 minutes to chill the dough .Meanwhile, melt the
bark over medium low heat. A double boiler works good .Remove the cookie
sheet from the freezer. Dip each ball in the bark: drop a ball in the bark
and roll it around to coat. Pick up with a teaspoon and let it drip, then
transfer to another teaspoon. lace on waxed paper to harden, chill in the
refrigerator for at least 30 minutes and up to one day. serve chilled. The
name at the end of the recipe says Alis in Washington.
I may have gotten this from Nancy's almost 2 yrs ago! BG I hope this is what
you wanted, please let me know how they turn out.
Lynette in NY
How to
freeze mashed potatoes. You can freeze instant potatoes as well. I
put my left over instant potatoes in a freezer zip loc bag and freeze. When
ready to use put in micro wave. As they cook take them out and mash the bag
a little (this stirs them up). They taste just as good as the day you made
them. I add a tablespoon of sour cream to the potatoes and evaporated milk
to the potatoes when I make them.
Marie Ward, VA
I am looking for a recipe for a
healthy brownie. It has applesauce in it and
its not supposed to have fat in it. Trying to remember the ingredients but I
can't seem to. Would love to be able to make this for my grandkids and that
occasional no one is looking so I will snag one. lol. not me!
hugs, Leslee
Dawn in Mn. requested a recipe for
French Silk Pie and this is the one my mother always made. It was extra
special GOOD, and I believe it was a Pillsbury Bake Off winner from
years ago. I hope this is what she is looking for?
French Silk Pie
1/2 cup butter
3/4 cup granulated sugar
2 squares (2 oz.) unsweetened chocolate
1 tsp. vanilla extract
2 eggs
1 baked pie crust for 8 inch pie
Melt and thoroughly cool the chocolate squares.
Cream butter and sugar till blended well. Mix in the cooled chocolate and
vanilla. Add eggs; one at a time, beat 5 minutes after each with electric
mixer on medium speed. Turn into baked 8 inch pie shell. Chill for 2 hours.
Before serving top with whipped cream and walnut, or pecan halves for
garnish, if desired.
Note: I notice the eggs are raw in this, so one may need to use a egg
substitute? Years ago Salmonella wasn't something people were concerned
about.
Judy in Alaska
I loved the
sandwiches that we ate as children. Nobody has added what I ate. It
was sour cream spread on a slice of white bread with salt and paprika
sprinkled on it. I like a lot of sour cream on my sandwich. I love them to
this day.
Jan G.
Hi Nancy: I really enjoy this
newsletter. My dh got a kick out of you cat soup story.
My two favorites are sour cream and sugar on home made white bread or bought
if you have to. And potato chip and mayo with pepper on white bread. Thank
you for the time you put into this newsletter. It is my favorite.
Carol on the eastern shore of Maryland.
Hi Nancy,
This is for Suzy, she wanted to know if anyone eats
potato salad on bread, Yes I do, and to the lady that likes dressing
on bread, Yes! I love it !
I wrote in about the mustard, catsup ,
and mayonnaise sandwiches too. I think I could survive on a loaf of bread,
because I like just about anything on it.
Another thing I like on bread is mashed pinto beans with Louisiana Hot
Sauce on it.
I have never had to eat these things because I didn't have enough food, I just like them.
Nancy, as always I enjoy your news
letter and have enjoyed reading the responses to the sandwiches.
Pat in Texas
Coming in close to last I'd like
to add one of my childhood sammies.
Though now would fall over at the thought of eating what I did for many
years. My mother would dice onions and mix it with raw ground meat and let
it marinate in the frig for a while before slathering it on bread. Amazing I
lived to tell about it too! Dare we do that now?? I think not, and it's not
a tradition I passed on to my daughter.
Bless you Nancy, Nancylanders and I love the updates on our furry
associates.
Trish in Texas :)
I'd been hesitant to submit my
very favorite sandwich spread because it wasn't such a thrifty one. But
when Limburger cheese was mentioned, I couldn't stop remembering and
yearning for the milder smelling, tangy,
creamy "Liederkranz" cheese on rye bread. It's not produced any more--so is
a taste I'll never ever be able to experience again (unless someone's heard
different).
What a good idea, Jeanlock!--your compiling all the old-time favorite snack
sandwiches that've been submitted. It should make for a fun, unusual listing
to read.
Carol in San Diego
My husband's favorite
sandwich is peanut butter and dill pickles!!
Nancy in Montana
Hi Nancy and everyone in the
Nancyland family……..I hope someone has a recipe for a
cheese ball that I enjoyed at a wedding reception in Virginia last
weekend. It looked like a big flat cheese ball, but it was pink and served
with “Nilla Wafers”. From the taste, I think some of the ingredients were
cream cheese, cool whip, pineapple, pecans & coconut. It was very fluffy and
absolutely delicious. There could have been cherry juice or maybe jello
mixed in to give it the pink color. If any of you wonderful cooks out there
has a recipe for this, please send it on! …..
Thank you !
Cindy in NC
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