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Hobbies
Depression Glass Patterns
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Starting a Coin Collection
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Clean Vintage Glass and Antique Porcelain Safely
Stamp Collecting: An Educational Past Time
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How to Make Your Own Refrigerator Magnets
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New/Updated Pages
Cabbage Recipes
Sweet and Sour Recipes
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Pumpkin Recipes
October Recipes
Sorry Nancy, I replied to Betty H and
said the Oatmeal Cookie recipe in Sept. 16
newsletter, and I should have said it was in
September 15, Fridays newsletter.
Thanks.
Kim Roe in Streetman TX
this is for Betty H inquiring about
the Oatmeal cookies-I always used the
original Quaker Oats recipe on their box that is in the
9/15/06 newsletter, but I always added
some ground cloves, allspice, cinnamon, and a bit of ginger to mine. Gave
them GOOD flavor, and were gone in a flash with 4 kids of my own, and then
all the neighbor kids sampling along with mine.
Kim in Streetman TX
to Vickie in Houston-my daughter in
North Richland Hills TX gets Wonder Bread at the Albertson's there, so
keep looking.
to Myron-did you ever try horseradish sandwiches?
LOL They were good, just like the mayonnaise sandwich was, and the catsup
I always had on well cooked toast, LOL. Those were the days in the '50s.
You made do with whatever you had. Also, dill pickle sandwiches weren't
bad either. My kids would think I was telling a "story" if I ever told
them all that. LOL But, those days were certainly different than these
days of the "haves", ours were the "have nots" but we enjoyed them anyway,
cause everyone else was in the same boat we were.
Thanks Nancy.
Kim in Streetman TX
Love your newsletter Nancy. Question,
what is a smooth top? Stove?
Regards to Mr. Drinkwater's ketchup sandwich --- When as a child my family
went camping at Fenlen Falls, Ontario. We three of us kids, were in a
large tent and when my parents were out and we children were hungry , we
made sandwiches of ketchup on white bread too. Really tasty when you're
hungry. Patricia
Hi Nancy and all you Nancylanders out there. I am of Hungarian decent and I remember my mother's wonderful baking. I especially miss a yeast cake that was call 'kolache'. It was round and sugar,cinnamon,nuts and raisin abounded in swirls throughout the cake. Sometime she made it with chocolate instead of the nut mixture in this sweet dough. She also used this same dough for many other delights that she baked. I would love a TNT recipe of this, especially if the dough can be made in a Bread Machine. I would love to hear from you out there. Thanks for your wonderful newsletters. Judie/So.Calif.
I'm behind in reading my newsletters,
but thought I would mention to Susana in Louisiana, if you still have and
odor in your microwave because of burned
food, take a fourth of a cup or so of vanilla, and sit it in the microwave
could take the odor out. Even heating it a few seconds might help, I do
this when I'm pan frying fish, just sit it near the stove and it will take
the fish smell out of the house.
Magama from Mich.
Thank You Betty in Md. for
oatmeal cookie recipe in
9/15 issue. Also in 9/15 issue is how
we cook salt potatoes.
Mary Ann in upstate N Y
In the Sept 3 newsletter, Susie in Fl
wanted to know where I found ground ham. I
buy a slice and do it in my food processor. Publix would probably grind it
for you if you asked, but the processor does a good job. I buy a slice
that weighs about 1-1/4 lb, trim off the fat, take out the little bone and
process.
I have also made ham balls and baked in the sauce with this recipe.
Lou in central Fl, by Deland.
This is for Dawn in MN instead of her
cracker bar recipe. It is TNT. This is easy and has just a few
ingredients. You just need to follow the instructions carefully.
Toffee Cracker Bars
Saltine Crackers
1 cup butter (do not substitute)
1 cup brown sugar
1 6 oz. package chocolate chips
1 cup chopped pecans
Line a jelly roll pan with foil. The new Release foil works great. Place a
layer of crackers over the entire surface. Combine butter and brown sugar
in a sauce pan and boil for 3 minutes, stirring occasionally. Pour the hot
syrup over crackers. Bake at 400 degrees for 5 minutes. Sprinkle hot
surface with chocolate chips, spreading evenly as they melt. Sprinkle
pecans over the top. Cool and cut into bars.
Pam in Houston
Hi Nancy, I just made the oatmeal
cookies that Betty in MD resent that Susie in Ark had sent and they are
just what I was looking for. They are not hard or soft just right! This
was resent in the 9/15 issue. Thanks to Betty and Susie.
Peanut Butter Sauce recipe I am sending for
Dawn F. in Cape Cod, MA. Hope it is the one she wanted. I haven't tried it
so you may not want to post it. If I had some ice cream I would make it
today! LOL
Brenda in Alabama
Peanut Butter Sauce
1 cup sugar
1/2 cup water
4 tablespoons peanut butter
Bring sugar and water to a boil. Add peanut butter, stirring until smooth
and pourable.
Brenda H
Hi Nancy and Everyone! For Vicki in
Houston
I don't know what part of Houston you live in, but I wanted to tell you
about Wonder bread. I live in Liberty but
work in Beaumont. In Beaumont on Highway 90, going towards Liberty, there
is a Wonder bread store. It is one of the discount type stores and the
bread is very reasonably priced, something like two loaves for a little
over $1, I think. I don't know if you ever get to Beaumont or if that
might be worth your trip there, but I wanted to let you know that the
bread you loved is still available. Everyone have a great day!
Vickie, in Liberty, Texas
To Joan in Lancaster, PA - 9/13
Newsletter: Thank you for your quick response to my request for "no
bean" Chili, I will be trying it this weekend. However, I guess I
should have specified that I was looking for the kind that uses pieces of
meat not ground beef most commonly used. So if anyone out there in the
Nancy family has a great recipe, I anxiously await your reply.
Karyl in Mass
For Kathy:
Snowballs
Scoop vanilla ice cream into balls. Roll in plain or tasted sweetened
flaked coconut. Store airtight in freezer. To serve, drizzle dessert
plates w/chocolate or caramel syrup & top each w/a snowball.
Athena in DE
Dawn in Minnesota, could you please
tell me what club soda crackers are? ARe they
the same as soda crackers? What shape are they? What color are they? I
know that is a lot of questions but I want to make them right. Also, what
company makes club soda crackers?
Thanks a million!!
Bette~Indiana
Good morning Nancy, I am answering
Barbara in Corsicana, TX in the 9/9 newsletter asking about the apple
dumplings made with Mountain Dew. You can either use that or the 7-Up
called for in the recipe.
7-Up Apple Dumplings posted by chief_cook2
http://whatscookin.proboards4.com/index.cgi
2 c Sugar
1 ts Cinnamon
1/2 ts Nutmeg
1 Stick butter
20 oz 7-up
10 Large apples
1 Can biscuits
1 ts Nutmeg
1 ts Cinnamon
1/2 Stick butter
In saucepan combine first group of sugar, cinnamon, nutmeg, butter and the
7- up. Heat until melted, set aside. Peel and core apples, separate dough
from 1 can biscuits. Separate and roll out each biscuit individually and
place 1 apple in each. Combine second group of sugar, cinnamon and nutmeg.
Sprinkle 1 tsp. of this mixture in center of each apple along with 2 T.
butter. Fold biscuit around apple and pinch dough. Put dumplings in 9 x
13" pan. Pour sauce over each dumpling. Bake at 375 degrees for 45
minutes. For MaggieB requesting the warning about cooking eggs in plastic
bags, I have included the link to the posting on your message board where
I posted it.
http://whatscookin.proboards4.com/index.cgi?board=Egg
Now, for Joyce in PA, here is a recipe
I posted on your message board using crescent rolls.
Easy Crescent Danish Rolls posted by me on
http://whatscookin.proboards4.com/index.cgi
Crescent rolls are the starting point for these plump homemade Danish
rolls
with a cream-cheese filling.
Prep: 20 Min - Ready in: 45 Min
Rolls:
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
4 teaspoons preserves or jam
Glaze:
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
1. Heat oven to 350°F. In small bowl, combine cream cheese, sugar and
lemon
juice; beat until smooth.
2. Separate dough into 8 rectangles; firmly press perforations to seal.
Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll
up each, starting at longest side; firmly pinch edges and ends to seal.
Gently stretch each roll to about 10 inches.
3. On ungreased large cookie sheet, coil each roll into a spiral with seam
on the inside, tucking end under. Make deep indentation in center of each
roll; fill with 1/2 teaspoon preserves.
4. Bake at 350°F. for 20 to 25 minutes or until deep golden brown. In
small bowl, blend all glaze ingredients, adding enough milk for desired
drizzling consistency. Drizzle over warm rolls. Makes 8 rolls
Found on the Pillsbury web site.
For Dawn in MN asking about the French silk pie, if she would go to either
the Betty Crocker or Pillsbury web site, they have a tried and true recipe
for this pie. I have made it and it is good! It needs to be kept in the
freezer after putting together.
Sorry this is so long Nancy, but I wanted to try to help. By the way, I
made one of the angel food variations and it turned out great!!! I used
the white angel food mix and added the lemon pie filling. Oh my!!! Tasted
like lemon meringue pie, but easier!!!
Chris in NM
Nancy hopefully the weather is cooler
for you now. Yesterday our older daughter had an out patient surgery on
Friday and I spent all day at the hospital so I didn't have time to read
the newsletter until Saturday.
To Susie in Arkansas in the 9/15
newsletter what newsletter did the baking soda
tip for smooth top stove? I have a smooth top and I have gotten use
to cooking things on medium or on number 4 on the knob. As the item cooks
I will lower the temperature so it doesn't burn. I will buy another smooth
top stove.
All recipes that are submitted by me are TNT. We have had them either at
Church Pitch Ins or I have used at home. In the newsletter 9/15 Dawn
F.-Cape Cod, MA wanted Peanut Butter Ice Cream sauce and I have tried both
of them and use the one the must with the half and half. Since we like
peanut butter this sauce doesn't last long.
Ice Cream Peanut Butter Sauce
2 cups sugar
½ cup water
1 lb. cream peanut butter, I use crunch peanut butter
1 cup half and half
½ stick butter only
1 teaspoon vanilla
Boil sugar and water until clear. Stir in peanut butter, butter and half
and half and cook for about 3 to 6 minutes or until peanut butter and
butter has melted. Continue to cook on low temperature and stir for about
5 minutes. Put on ice cream or cool and put on ice cream. If not using
right away put in jars or dishes with lids. Keep in refrigerator.
This Chocolate Ice Cream Sauce that is so good also.
Chocolate Ice Cream Sauce
1 cup sugar
2 tablespoons cocoa
2 tablespoons butter
7/8 cup evaporated milk
1 teaspoon vanilla
Heat sugar and cocoa, add butter then add milk, bring to boil over low
heat. Boil about 3 minutes then remove from heat. Then add the vanilla
stirring well. Use right then or put in the refrigerator and serve later.
Heat until warm and serve on ice cream.
In the 9/15 newsletter I saw recipes for Apricot Salad and I have a couple
that are easy.
Susie Super Easy Apricot Salad
1 small carton cottage cheese
1 small pkg. apricot jello
1, 15 oz., can apricots, drain save juice
First put the cottage cheese in a bowl mix in jello dry mixing well. Chop
the apricots into small pieces adding to the cottage cheese jello mixture
mixing well. If it appears too dry all a tablespoon of drained juice until
it is as you like.
Apricot Jello Salad
1, 20 oz., can crushed pineapple
2 small pkgs. apricot jello
½ cup sugar
1, 8 oz., pkg. cream cheese
1 jar jr. apricot baby food
1, 8 oz., carton Cool Whip
Bring pineapple to a boil. Add the apricot jello. Stir until jello is
dissolved. Cream together sugar, cream cheese and baby food. Add cool
jello to cream cheese mixture. Fold in Cool whip. Pour into 9x13" pan to
set.
Apricot Jello Salad
l large apricot jello
¼ cup white sugar
2 tablespoon lemon juice
1¼ cups hot water
1, 8 oz., carton sour cream
1, 20 oz., can crushed pineapple
Mix together jello, white sugar, lemon juice and add the hot water,
stirring to dissolve. To the jello mixture add the crushed pineapple
including the juice and the sour cream mixing well. This makes a large
salad. Molds very well or put in a 9x13" pan. Holds up well in warm
weather.
In the 9/15 newsletter Jo Ann no
city/state wanting coffee cakes for the Homecoming Celebration at her
church. The two blueberry recipes are so easy and I have never come home
with any left.
Sour Cream Blueberry Coffee Cake
1 pkg. blueberry muffin mix
1/3 cup sour cream
1/4 cup milk
1 egg
1/4 cup blueberry preserves
1/2 cup confectioners sugar
2-1/2 teaspoon water
Preheat oven to 375ºF. Grease an 8 or 9" round cake or pie pan. Rinse
blueberries, from muffin mix, with cold water . For coffee cake combine
dry muffin mix, sour cream, milk and egg in bowl. Stir until moistened.
Mix well drained blueberries and blueberry preserves together. Spread half
of batter into pan. Spread half of blueberry mixture on top of batter.
Spread remaining batter over blueberry layer. Spread remaining fruit on
top, avoiding the edges. Bake at 375ºF for 30 to 35 minutes or until
golden. For glaze, combine confectioners sugar and water in small bowl;
stir until smooth. Drizzle over hot coffee cake.
I have taken the following recipe to adult Sunday School when it was my
time.
Susie's So Simple Blueberry Coffee Cake
1 pkg. wild Blueberry Muffin Mix included in the box is 2 cans of
blueberries
2 tablespoons cooking oil
1 egg
½ cup water
1/3 cup brown sugar
1 teaspoon cinnamon
Preheat oven to 350ºF. Empty blueberries into a strainer; wash under cold
running water and set aside to drain. Pour oil into one, 8 or 8", square
or round pan. Tilt pan to cover bottom with oil. Put muffin mix, egg and
water into pan. stir with fork until blended, about 1 minutes. Sprinkle
drained blueberries, brown sugar and cinnamon over batter. Use a fork to
fold into batter just enough to create a marble effect. Scrape sides and
spread batter evenly in pan. Bake at 350ºF for 25 to 35 minutes, until
coffee cake test done with a toothpick. Use a knife to loosen cake from
sides. Cut and serve directly from pan. You can double this recipe and use
a 9x13" pan.
Two other recipes that are good. One is another Apricot Salad easy to make
so good and another called Four Tins and A Tub that makes a big salad and
is so refreshing.
E-Z Apricot Cream Salad
1, 12 oz., can apricot nectar
1 pkg. orange Jell-O
1 cup sour cream
1, 7 oz, can crushed pineapple undrained
3/4 cup small marshmallows
Heat apricot nectar to boiling. Stir in Jell-O. Add undrained pineapple
and then sour cream; stir well. Add marshmallows; mix well. Pour into mold
or dish and chill at least 6 hour or even better overnight.
Four Tins and A Tub
Makes a lot.
1, 20 oz, can crushed pineapple
1, 20 oz., can chunky pineapple
1 can Eagle Brand milk
1, 15 oz. or 20 oz., can lemon pie filling
8 oz. carton frozen Cool whip
Mix crushed and chunky pineapple, milk, pie filling and Cool whip in a
large bowl. Serve cold. Serves 8 to 10.
Nancy and 4 legged associates take care. Everyone have a great day.
Susie Indy
Hello Nancy and Furries
Just love this newsletter look forward to it. Best recipe site on the net.
You are to be admired for such a great job. I am looking for
recipes that can be
made in advance and frozen. I need them for my Holiday open house
buffet. Would appreciate any help I can get.
Thank You much Kathy from Fl
Nancy,
I didn't know anyone was asking for a recipe for Lemon Sponge Pie. The
recipe below is pretty much like the one I have. I am from PA originally
and now live in AL. My family is Pennsylvania Dutch, which is where the
recipe comes from. Here is the recipe my Great Grandmother gave to me.
Lemon Sponge Pie
1 c sugar
2 eggs, separated
1 lemon rind, grated
4T lemon juice
3 T flour
1 T butter
1 c milk
pinch of salt
Cream sugar, yolks and butter. add salt, lemon rind & juice, flour, milk
and beaten egg whites. Pour into pie shell. Bake at 350 for 35 minutes or
until set.
Karen
For Kathy Clark in SW Kansas planning
a wedding and was looking for
appetizers. Here are a few TNT favorites. I
have catered many parties and these are the ones I've seen eaten most.
Kyra in Florida
Coconut Chicken Fingers with Marmalade Dipping Sauce
1 cup chopped pecans
1-cup corn flake crumbs
½ cup sweetened flakd coconut
2 eggs, beaten
1-tablespoon milk
1/2 cup flour
4 boneless, skinless chicken breasts, cut into ½ inch strips, I usually
make them more nugget sized but whatever size you cut the strips will work
just fine.
1/3-cup butter, melted
SAUCE
1/2 cup orange marmalade
2 tablespoons chili sauce
1 tablespoons cider vinegar
1/2 teaspoon dry mustard
Heat oven to 400. Process pecans in food processor until finely chopped;
add corn flake crumbs and coconut. Pulse to blend. Place in shallow dish.
Combine eggs and milk in separate shallow dish. Place flour in separate
shallow dish; mix well. Dip chicken strips into flour mixture until well
coated. Dip flour coated chicken into egg mixture, then into pecan
mixture. Press coating onto chicken. Grease 15 by 10 inch with 2
tablespoons melted butter. Place coated chicken strips on pan. Drizzle
with remaining butter. Bake 10 to 15 minutes or until no longer pink in
middle. Combine all sauce ingredients. Mix well. Serve chicken fingers
with sauce. Makes 8 appetizer servings.
Mandarin Roll-Ups
4 oz. cream cheese
1/4 cup chopped mandarin orange segments, well drained
1/4 teaspoon curry powder
1 (15 inch) soft cracker bread
1/4 cup sliced green onion
6 oz. thinly sliced cooked chicken (from deli)
20 to 24 small to medium fresh spinach leaves
In small bowl, combine cream cheese, oranges and curry powder; mix well.
Cut cracker bread in half. Spread cream cheese mixture on each half of
bread, spreading to edges. Leave a 2-inch wide strip on cut edges free of
topping; sprinkle remainder with onions. Top with chicken and spinach
leaves. Starting with round edge, roll up each bread half tightly toward
cut side. Serve immediately or wrap each roll in plastic wrap; refrigerate
for up to 8 hours. Just before serving, cut each roll into 1-inch slices.
Sweet-Sour Cocktail Meatballs
MEATBALLS
20-oz. can pineapple chunks, drained, reserving liquid
3/4 cup dry breadcrumbs
1/8-teaspoon garlic powder
1 egg, slightly beaten
1 lb. ground beef
1/2 lb. ground pork
1 small green pepper, cut into 1/2 inch pieces
SWEET-SOUR SAUCE
1 ¼ cups sugar
2 tablespoons cornstarch
1-teaspoon chicken flavor instant bouillon
1-cup liquid (remaining pineapple liquid plus water)
½ cup ketchup
½ cup vinegar
1 garlic clove, minced
Heat oven to 375. Measure 1/3 cup of reserved pineapple liquid; set
remaining liquid aside. In large bowl, combine 1/3-cup pineapple liquid,
breadcrumbs and garlic powder; blend well. Add egg and ground meats; mix
well. Shape into 1-inch balls; place on ungreased 15x10x1-inch baking pan.
Bake at 375 for 20 to 25 minutes or until browned and thoroughly baked. In
medium saucepan, combine sugar, cornstarch and bouillon. Add and stir over
medium heat until thickened and bubbly. Add pineapple chunks and green
pepper; cook until thoroughly heated. Using slotted spoon, transfer hot
meatballs to 2-quart casserole or serving dish. Spoon warm green pepper
mixture over meatballs; mix gently. Makes 18 servings; 72 meatballs.
Shrimp Cocktail Canapés
1/4 cup sour cream
36 Melba toast rounds
6 tablespoons Cocktail Sauce
12-oz. pkg. frozen uncooked shrimp, cooked, chilled
Fresh parsley
Spread rounded ¼ teaspoon sour cream on each toast round. Top each with ½
teaspoon cocktail sauce, 1 shrimp and sprig of parsley. Serve immediately
or cover and refrigerate up to 3 hours before serving. 36 canapés. I have
also bought the miniature phyllo tart shells. I found these by the frozen
pies and crusts in our grocery stores. These are a good assembly line
project or a good way to get older kids involved…they especially seem to
enjoy dipping the shrimp in the “blood” (cocktail sauce) and then sticking
them in the sour cream. It is easiest way to do it.
Strawberry Fruit Dip
1 carton (8 ounces) spread able strawberry cream cheese
2 tablespoons strawberry preserves
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow crème
In a mixing bowl, beat cream cheese and preserves until blended. Fold in
the whipped topping and marshmallow crème. Cover and refrigerate until
serving. Serve with fresh fruit. Makes 4 cups.
Pecan Kisses
3 egg whites
3/4 c. brown sugar
2 c. pecans
1/2 tsp. vanilla
Beat egg whites until stands in soft peak. Gradually mix in brown sugar
and vanilla. Fold in pecans, place pecan halves (well coated in egg and
sugar mixture) on greased cookie sheet about 1 inch apart. Bake at 250
degrees for 30 minutes. Turn oven off and let set for 30 minutes store in
airtight container. Freezes well. You can add food coloring to these to
match the wedding or party color scheme.
Hi Nancy,
Just finished reading your 9/15/06
newsletter. It was wonderful as usual, I was just reminiscing back to
my childhood when I read Myron Drinkwater's e-mail regarding "mayo &
ketchup" sandwiches. I too had a favorite, it was an open face sandwich of
mustard & sugar sprinkled on top of the mustard. It was, as they say, my
favorite after school treat! Those were the "days" my friend! Too bad they
had to end!
Keep up all the great work for all of your grateful fans.
Shirley from Terre Haute, IN.
To Ann of Redlands mentioned the
Costco store. I lived in Loma Linda for years and really miss all the good
stores and restaurants. The most I miss most is
Mimi's Café, Hometown Buffet, and Del Taco. Thanks for all your
recipes. I have tried many and they are so good.
Karen, SW Arkansas
This is for Mariann of Michigan -
BEST EVER FRUITCAKE
3 lbs candied cherries & pineapple
1 lb white raisins
1 cup cooking wine
3/4 pound powdered sugar
1 pound butter (no substitutes)
8 egg yolks
4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pound pecans
8 egg whites
Combine candied fruit, raisins and wine. Let stand overnight. Cream
powdered sugar and butter together. Beat in egg yolks one at a time. Sift
flour, baking powder and salt. Add this to fruit mixture, pecans to the
butter sugar mixture. Mix well. Beat egg whites until stiff and fold into
batter. Pour into greased and floured bread pans. Decorate with cherries
and pecan halves. Bake at 275 degrees for 1 1/2 hours. Cool and remove
from pans. We wrap the cakes in a cloth soaked with orange juice or the
wine. This really is buttery and good.
Kay Neil, Springfield, MO
In response to Myron Drinkwater (Sept
13 newsletter) regarding the Jiffy fudge frosting mix. I was in a Winn
Co Food today in Temecula and they carry the Jiffy frosting you are
looking for. I don't know if Winn Co has stores in Orange Country but if
they do check them out. They had quite a selection of Jiffy mixes.
Thanks Nancy for a great newsletter.
Marge in So CA
In
9/15 newsletter:
For Athena in DE you cook buffalo just like beef, it tastes a little
sweeter.
For Mariann in Michigan sorry I'm not the one who sent in the doughnut
recipe. Sorry
Also wonder bread is still going strong here on the west coast!!
Judy Montana
it is 48* and maybe snow tonight it is 1/2 way down on the mountains
Marilyn in Ohio was asking about
freezing sliced apples for later use in pies.
Not only have I frozen completely assembled apple pies, unbaked but I have
frozen apples like this: Purchase disposable aluminum pie pans...as many
as you want pies for later.. Peel, slice and toss apples with flour, sugar
and spices to suit your families taste. Line the pie pans with plastic
wrap, and pile the apple mixture in, making a fairly high mound..apples
shrink when cooking. Now, wrap apples and foil pan together securely and
freeze, label. When you want to make a pie, line your baking pan with
pastry, lift the frozen apples from the foil pan, remove the plastic wrap,
and slide the frozen fruit into the pastry. Add top crust or streusel for
Dutch apple pie, and bake. Instead of 450 for 15 minutes and then about 45
minutes at 350. increase your baking time by 20 to 30 minutes or until
apples are tender and pie bubbles
Lois Kingston, WA
Mary Jo in Md, it sounds like you are
making a pannini. Sounds yummy.
Gay in L.I.
This is in response to Myron
Drinkwater's message about catsup and mayonnaise
sandwiches. I never ate catsup sandwiches, but did eat mustard and
mayonnaise sandwiches. I ate them as a kid and even occasionally since
then.
Zelda from Grand Prairie, TX
To Athena in DE - 9/15 newsletter, "recipes
for ground buffalo meat"
We like to use it for any recipe that calls for ground beef. But
especially like that it makes a great burger, just be sure to cook it
slowly and a little longer than for ground beef burgers. DE-LISH and much
much lower in fat!
Karyl in Mass.
When we were kids we ate many
radish and bread and butter sandwiches, along
with salad dressing ones! My husband said he loved cream and sugar
sandwiches as an after school treat! Yes, I remember onion and bread and
butter, too. Sometimes we ate lard and sugar spread on bread! No wonder
our cholesterol is so high at this time of our lives!!!
Phyllis Knipp
Thanks to Raine in MA for the
cherry frosting recipe - it sounds delicious
and I can't wait to try it!
Thanks again, Julie from MD
A little while ago, there were some
recipes posted for summer sausage. I have the
recipes but I have a couple questions. Does this keep well in the fridge
for a few weeks like the store bought kin? Also, can any of the salt be
left out to lower the sodium content?
Dawn in MN
In response to Myron's query about the
mayo or catsup sandwiches in
Sept 13 newsletter--In the early 50's,
I used to go to a friend's house after kindergarten. Sometimes they had
mayo and mustard sandwiches for dinner. I didn't think too much of them.
(I don't care for mustard.) I learned later that they had condiment
sandwiches because they couldn't afford the meat fillings to put between
the bread.
Judy in Santa Ana CA
Nancy,
I made a nice Moist Coconut Cake today.
I baked a butter cake mix using three 8-inch pans. While the cake layers
were still warm, I stacked the cake using the following frosting recipe.
Then, I put the finished cake in a closed carrier. Now that it has cooled,
I have it in the refrigerator.
We ate a slice while it was still warm. I am thinking that this cake can
be made and frozen, at least I plan to freeze some of it.
Frosting:
2 cups sugar
2 cups milk (I used 1 ½ cups whole milk and ½ cup buttermilk)
Pinch salt
3 Tbsp cornstarch
½ stick butter
Cook until thick.
Add:
1 can coconut (I used ½ bag of 14 oz coconut)
1 tsp vanilla
Mix together and spread on cake.
Peggy NELA
To both Bette & Betty: Thank you for
the creme de menthe bar cookie recipes in the
Sept. 9th newsletter. They both sound yummy! I'm planning on trying both
recipes!
DeeGee
This is for Doris S. Indiana for the
Chicken Piccata. What is an envelope of
chicken flavored bouillon? Is there a certain brand? I only know chicken
bouillon cubes.
Thank you, Candy
Sorry Nancy, I replied to Betty H and
said the Oatmeal Cookie recipe in
Sept. 15 newsletter, and I should have
said it was in September
15, Fridays newsletter. Thanks.
Kim Roe in Streetman TX
this is for Betty H inquiring about
the Oatmeal cookies-I always used the
original Quaker Oats recipe on their box that is in the 9/16/06
newsletter, but I always added some ground cloves, allspice, cinnamon, and
a bit of ginger to mine. Gave them GOOD flavor, and were gone in a flash
with 4 kids of my own, and then all the neighbor kids sampling along with
mine.
Kim in Streetman TX
to Vickie in Houston-my daughter in
North Richland Hills TX gets Wonder Bread at the Albertson's there, so
keep looking.
to Myron-did you ever try horseradish sandwiches?
LOL They were good, just like the mayonaise sandwich was, and the catsup I
always had on well cooked toast, LOL. Those were the days in the '50s. You
made do with whatever you had. Also, dill pickle sandwiches weren't bad
either. My kids would think I was telling a "story" if I ever told them
all that. LOL But, those days were certainly different than these days of
the "haves", ours were the "have nots" but we enjoyed them anyway, cause
everyone else was in the same boat we
were.
Thanks Nancy.
Kim in Streetman TX
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