Thought for the Day
This is a very special day -- it's the only one we have all the way until
tomorrow.
How to print out only
part of the newsletter
1. Drag the mouse over text (with the left mouse button pressed.) It
will highlight the part of the newsletter you wish to print.
2. While the text is highlighted Press the Ctrl Key and the P Key at the
same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the entire
page.
Three Cheese Zita
Bowl #1: Mix together
I pkg. (15 oz) ricotta cheese (can use cottage cheese)
2 eggs
1 T. dried parsley flakes
1 tsp. salt
1 tsp. dried basil
1/4 C. grated Parmesan cheese
Bowl #2: Mix together
1 (1lb 10oz)jar of Prego (mushrooms & green pepper)
1 (4oz.) can of mushrooms drained
1 pkg.(16oz.) Zita pasta cooked and drained
Bowl #3:
1 C. (4oz) shredded mozzarella or as much as you like (I use Monterey Jack)
Oven 350?
Using a 13 x 9 casserole dish make layers
Half the pasta mixture (#2)
All of the ricotta cheese mixture (#1)
Half the pasta mixture
Shredded cheese on top. Bake 30 minutes. Let rest 10 min..
This casserole is so good, besides being quick and easy. Kind of like lasagna
without all the work. Zita is a large tube pasta, so if you can't find it in
your supermarket it's easy to find a substitute.
Easy Cooking from Darlene in Utah
Nancy, I have seen so many delicious looking recipes for cranberries and I
wanted to share one of my favorites. It is simple, fast and so good and
flavorful.
Cranberry Chicken
1 can whole berry cranberry sauce
12 ozs. French Dressing (1 1/2 cups)
1 package dry onion soup mix
4-6 chicken breasts
Mix the first 3 ingredients together well. After dipping chicken in the mixture,
arrange chicken breasts in casserole dish. Pour the remaining mixture over the
chicken. Bake for 40 minutes (or until done) at 350?. DO NOT COVER. Use sauce
from pan over steamed rice.
Hope you enjoy this as much as we do.
Jane Ann in Alabama
Fan's Old-Fashioned Spiced Japanese Fruit Cake
"This recipe, of Fan's invention, was published in a cookbook called Secrets of
Augusta, Georgia Cooking. The recipe takes time and trouble but is very good.
One shortcut is to use cake mixes and add the extras. This cake was famous in
Augusta. I don't know where it got its name."
Cake:
4 Eggs
3 cups Sifted flour
3 tsp. Baking powder
1/2 tsp. Salt
1 cup Butter or margarine
2 cups Sugar
2 tsp. Vanilla
1 cup Milk
1/2 tsp. Cinnamon
1/2 tsp. Allspice
1/8 tsp. Cloves
1/4 cup Chopped nuts
1/4 cup Chopped citron
1/4 cup Chopped raisins
Filling and frosting:
2 cups Sugar
1/3 cup Cornstarch
1/2 tsp. Salt
2 cups Water
2 tbsp. Butter
1/3 cup Fresh lemon juice or juice of 3 lemons
1 cup Moist coconut
1 cup Chopped raisins
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Grated lemon rind
2 tsp. Grated orange rind
1 1/2 cup Shredded moist coconut
Cake:
Sift flour, baking powder, and salt together and set aside. Cream butter until
fluffy. Gradually add sugar, mixing well as blended. Beat in eggs and vanilla.
Add flour mixture alternately with milk. Turn 2/3 of batter into two
well-greased, floured, 9-inch layer cake pans. Add spices, nuts and fruit to
remaining batter. Mix well. Bake in 375-degree oven for 20-25 minutes. Let cool
10 minutes on a wire rack.
Filling and frosting:
Mix sugar, cornstarch, and salt in saucepan. Gradually blend in water. Stir and
cook over medium heat until thick. Remove from stove and add above ingredients.
Cool and spread between layers, cover entire cake with this mixture. Sprinkle
1/2 cup shredded coconut over top and sides.
Emma
For Carole with an E in Calgary
My Favorite Breakfast
30 saltine crackers
6 eggs, lightly beaten
6 bacon strips, cooked and crumbled (or cooked meat of choice, I prefer diced
ham)
2 cups milk
2 cups shredded cheese
? cup melted butter
Crumble crackers into a baking dish. Combine remaining ingredients and pour over
crackers. Cover and chill 8 hours or overnight. Remove from refrigerator 30
minutes before baking.
Bake uncovered at 325 degrees for 45 minutes or until done.
Let stand 5 minutes before cutting. Recipe can be halved.
This recipe is great to make ahead, it has a taste of its own provided by the
crackers. I love to make it the night before when we have company, saves a lot
of time the next morning.
Agnes in AL
Chydel,
Sorry to hear you have been ill, I pray you are fully recovered and ready for
the holidays ahead. Thanks for the frosting recipe. It was the first thing to go
in my recipe file tonight!!! If I am ever able to get my Aunt's recipe I will be
sure to post it. It was an awesome cake.
Thanks again. Agnes in AL
Hi Mary, I was born and bred in Canberra and should be returning to Canberra
early in the New Year. I have been living in Port Macquarie since 1994. Would
like to make contact if you are agreeable.
Lyn from Australia
For Mary W from KC
Stained Glass Jello
1 (3 oz.) pkg. red gelatin (raspberry, strawberry or cherry)
1 (3 oz.) pkg. orange gelatin
1 (3 oz.) pkg. lime gelatin
2 c. graham cracker crumbs
1/4 c. butter or margarine
8 oz. pineapple juice
2 tbsp. sugar
1 (3 oz.) pkg. lemon gelatin
2 pkgs. whip topping mix
Mix red, orange and lime gelatins by instructions on box. Pour gelatin into 3
shallow pans (9 x 14 inches) and let set. When set, cut each pan of gelatin into
1/2 inch cubes and mix together in bowl. Return cubed gelatin to refrigerator
for later use. Mix graham cracker crumbs, butter or margarine together and press
into bottom of rectangular cake pan (9 x 14 x 2 inches). Bake in 350 degree oven
for 5 minutes or until brown. Remove and let cool. Dissolve sugar in pineapple
juice and bring to a boil on stove. When boiling, add lemon gelatin and dissolve
stirring frequently. remove from stove and allow to cool until it forms a syrup.
Prepare 2 packages of whip topping according to label directions, add
pineapple-gelatin mix to whip topping and fold in well. Fold in your cubed mixed
gelatin into your
whip topping, and then spoon completed mixture into your pan with graham cracker
crust. Sprinkle a little graham cracker crumbs on top of your cake and
refrigerate for 2 to 3 hours before serving.
Wayne
Cookies that you roll up and slice are usually called Ice Box Cookies.
Toni
I wanted to thank Charlotte for the Parkay recipe the Peanut butter and Milk
Chocolate chip variation was exactly what I wanted. I made up a batch of these
and as they were cooking I could tell they were my cookie recipe I had lost. I
did a dance in the kitchen and my husband and 18 year old son looked
at me as if I was crazy. My husband took one bite and said you found your
recipe. How'd you do that? I said Charlotte gave it to me :-). I can't wait for
our family Christmas party now, my family will be so happy to have these
Chocolate chip cookies back in the Christmas tradition. Every year they would
ask me to make them. Now after missing them for 2 years I'll get to surprise
them again.
Thank you so much, Tammy
Hi Nancy,
As always, enjoying reading the newsletter today. This is for Norma in N. Texas
concerning your Sinful Potatoes Recipe in Monday, Dec 6 newsletter, what size
bag of frozen potatoes do you use? Sounds delicious. Wishing each of you out in
Nancyland a very special holiday.
Dot in MS
This is for Doris, DE who was looking for the jar mix recipe for Oatmeal,
Cranberry, and White Chocolate Chip cookies. I got this one from your wonderful
site a while ago and I hope this is what Doris is looking for:
Cranberry Hootycreeks
5/8 cup flour
cup oats
cup flour
tsp baking soda
tsp salt
1/3 cup brown sugar
1/3 cup granulated sugar
cup dried cranberries
cup white chocolate chips
cup chopped pecans
Layer ingredients in 1 quart jar, in order listed. Attach tag with the following
instructions.
Preheat oven to 350. Grease a cookie sheet or line it with parchment paper. In a
medium mixing bowl, beat together cup softened butter, 1 egg and 1 tsp vanilla
until fluffy. Add the entire jar of ingredients, and mix together by hand until
well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2
inches apart. Bake 8 to 10 minutes, or until edges are lightly browned. Cool 2
minutes on baking sheets; remove to wire racks to cool completely.
I know that this recipe calls for flour twice but I think it is that way for
layering in the jar. I hope this helps, Doris.
Gloria, WI
To Chris in NM - 12/09/04 Stuffed French Toast. You are showing 12 cups brown
sugar - should this be 1/2 cups? Would like to try it and would like to know for
sure. Thanks.
LaVerne - Alabama
For Denise from Delaware
Moist Date Nut Bread
"A moist not too sweet version of a figgy pudding but made with dates and minus
the spices. You could try covering with buttered foil and steaming it for a even
moister version. This can also be baked in a (28 ounce) can." Original recipe
yield: 1 - 9x5 inch loaf.
2-1/2 cups chopped dates
1/4 cup butter
1 cup boiling water
1/2 cup packed brown sugar
1 egg
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts
Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch
loaf pan. In a medium bowl, combine the dates and butter. Pour boiling water
over them, and let stand until cool. When the dates have cooled, stir the
mixture to break up any clumps. Mix in the brown sugar and egg until well
blended. Combine the flour, baking soda, baking powder, and salt; stir into the
date mixture until just blended. Pour into the prepared pan. Bake for 50 minutes
in the preheated oven, or until a wooden pick inserted into the center comes out
clean.
Wayne
I have asked and received recipe's from all the generous people who are
willing to share theirs and I thank all of you. So I'm sending one of mine that
I make every Christmas.
Jana in Vegas
White Fudge
2-1/4 cups sugar
1/2 cup sour cream
1/4 cup can milk
2 tablespoons butter
1 tablespoon corn syrup
1/4 teaspoon salt
2 teaspoon vanilla
1 cup chopped nuts
1/3 cup candied cherries
Combine first six ingredients in a greased 2qt. sauce pan. Stir over medium heat
until sugar dissolves and mixture boils. Boil 9-10 minutes at softball stage on
candy thermometer. Remove and cool to 110* ( about 1 hr) Add vanilla and beat
till it loses gloss and begins to hold shape ( very little beating). Quickly
stir on nuts and cherries. Turn into a buttered 8" or 9" pan. Let stand until
firm. Makes 1-1/2 lbs.
Thanks Darlene for replying about the amount of shortening for the Fruit Cake
,I am going to make it and thanks again for the reply. Have a very nice and safe
Holiday !!
Lois
For Betsy from OH in 12/9/04 newsletter
Date Bars I
yield: 2 dozen.
2-1/2 cups dates, pitted and chopped
1/2 cup packed brown sugar
1 cup water
3 cups rolled oats
2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shortening
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking
pan. To make filling: In a small saucepan, combine dates, brown sugar, and
water. Bring to a boil and cook, stirring constantly for 10 minutes. Remove from
heat. To make the crust: Combine flour, oats, brown sugar, baking powder, and
salt in large bowl. Cut in shortening until mixture becomes crumbly. Press half
of crust evenly into baking pan. Spread date mixture over the top. Crumble
remaining crust mixture over the top of date mixture. Bake 20 to 25 minutes. Let
cool on wire racks before cutting into bars.
Wayne
Nancy, thanks for all you do to get this newsletter out. I'm looking for a
recipe for a Sweet Potato biscuit that my grandmother use to make. It was
different from most I've had. It was like eating a sweet potato with a thin
crust around it. She was from North Carolina. Do any of your Carolina cooks have
the secret for these biscuits? I would love to find the recipe.
Thanks, Jane from Virginia Beach, Va
We purchased an electric pressure cooker at Tuesday Mornings, I live in the
south, so don't know if you have them there. I saw one at Sears once. Rival is
the maker of ours.
PS Thanks for all the hard work you do for this site, it is great and I look
forward to reading it every day.
Sue
Nancy, Max in Montana was asking about who sold electric pressure cookers. I
got mine from QVC. It's called Cooks Essentials. It's wonderful. He can go to
QVC.com and order it
on line. The item number is K97438.
Alis from Washington
This is for Jack of Ohio about the pressure cooker in the December 9th
letter. You can check on QVC.com. I got mine from there and love it. Am not sure
if this is the kind that you were looking for but it has safety features on it
that are very good.
Donna from Pa.
Hi Nancy:
This is in response to Xochitl form Nayarit Mexico. She asked about the green
tomatoes in the Raspberry Jam recipe. The tomatoes are the regular tomatoes. Not
the ones with the green husks on them. You just do not let the tomatoes ripen.
You use them before they ripen up. I usually make this jam at the end of the
growing season when you have green tomatoes left on the vines. Hope this answers
her question.
Thanks Nancy.
Hi Nancy
In the December 9 issue of your fantastic Daily Newsletter, Betsy from Ohio
asked about Teatime Date Bars.
This recipe calls for Prunes but I've made it many times with Dates and it is so
delicious (my kids loved it 40 years ago and still ask for it).
BAR COOKIES
1 cup prunes (or dates)
1 cup brown sugar
3/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
3 eggs, well beaten
Pit prunes (or dates) and chop. Add to brown sugar, flour, baking powder and
salt; mix well. Fold into beaten eggs. Spread in greased 9-inch square pan. Bake
in 325 oven 25-30 minutes. Cool in pan 5 to 10 minutes. Cut into 24 pieces (1
inch by 3 inches). Roll in powder sugar. Cool well before packing. Makes 24
bars.
Jana in Vegas asked about using mincemeat in cookies. The following is also an
old family favorite.
MINCEMEAT COOKIES
1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
3 cups sifted flour
1 tsp baking soda
8 oz mincemeat soaked in brandy
Cream butter and shortening with sugar. Add eggs and vanilla; beat well. Sift
flour and baking soda together. Add to the creamed mixture. Chill dough for 2
hours. Form into small balls; make a depression with the back of a teaspoon.
Fill with mincemeat. (OR you can mix the mincemeat with the dough). Be sure the
mincemeat is well drained. Bake on greased cookie sheets in 375F degree oven for
10-12 minutes. Remove immediately from cookie sheet after baking.
Judy from Jackson Hole :)
Hi
IM still looking for tried and true casserole dishes for a friend of mine that
recently moved to a retirement village. Do you think you could do d news letter
just on really good casseroles.
thanking you in advance.
Eleanor
Hi Nancy! I'm new to your newsletter, and I just love it! I experimented the
other day with making some crockpot apple butter, (I love experimenting with my
own recipes, combining recipes, etc). This really turned out well, even though
it only made two half pints. I was just trying to use up some apples that I had,
and didn't have enough for a very large batch. I actually combined two recipes I
already had, and then made my own revisions. Here is the recipe I came up with:
Crock Pot Apple Butter
7 Cups apples (I used Braeburn, just because it was all I had), cored and
chopped into small cubes
1/2 cup apple juice
1/2 tablespoon ground cinnamon
1/4 tsp ground cloves
5 whole allspice
1 tablespoon red hots, cinnamon decorator candies
1 cup white granulated sugar
1 cup light brown sugar
Grease the crock pot (mine was medium size) with margarine or butter (I used
margarine).
Wash, core and chop apples, then put into crock pot. Add remaining ingredients,
and cook on high until apples are soft and reduced, about 3 hours (longer if you
make more). Then, reduce to low setting, and cook for another 1 to 2 hours.
Strain apples and cool. Place apples in blender and puree to desired
consistency.
Wash mason jars and lids in hot, soapy water, and rinse with very hot water.
Fill jars 1/4 to 1/8 inch headspace, and screw lids on tightly. You may process
these in boiling water if desired (I did not because of the small amount, and
because they will be used quickly).
As I stated before, this only made two half pints. If I'd had a larger amount
and more jars, I would have processed in a boiling water bath, because that is
my usual practice when making apple butter.
This recipe should be okay to double, or adjust to any desired amount. For a
larger amount, adjust the cooking time. When I do this again, I will probably
reduce the amount of sugar. This was good, but very sweet. Thanks. Brenda K.
Minnesota
Nancy I have use the bread mixes from
Prepared Pantry. I enjoy all the breads . The
sunflower is great with vegetables .
I have gotten several packages. They are so easy to make. I am disable and sit
down to do a lot of my cooking. My favorite are the
sugar cookies.
Emma NE Texas
We, also serve a delicious coffee cake that my husband makes, only for
Christmas. ?
I would very much like to have your husband?s favorite coffee cake recipe.
I also would like to request a recipe from anyone who might have one similar.
Years ago, my husband would put catfish limb lines and trotlines out in the lake
and surrounding streams/cuts. These he would check at least twice a day. In the
colder weather, I would make a special coffee cake while he was out checking his
lines and try to have it fresh baked with hot tea when he came back home.
The recipe ingredients went something like this: flour, corn meal, eggs, oil,
sugar. This would be mixed and poured into an 8 x 8 baking pan. Then cinnamon,
sugar (can?t remember exactly) would be mixed together and drizzled over top.
Next I would ?swirl? this in and bake. It was very good and delicious hot. My
recipe was a clipping taken from our local newspaper and was lost.
Berry J
I hope I'm not too late, but in response to Deb from Georgia (from the 12/5
newsletter) who asked about where to find matzo cake meal and potato starch. If
you don't live in a large city with a sizable Jewish population, you're probably
not going to find matzo cake meal at any time besides Passover. Matzo cake meal
is finely ground matzo, which is the Jewish unleavened bread. Check your local
large grocery store in the Kosher food section; you might find regular matzo
meal. If you do, you can grind it further in the food processor to get it fine
enough to make a cake. If you can't find matzo meal but you can find matzo (also
in the Kosher food section) you can grind that in the food processor. Potato
starch is easy to find; it's in the baking supply section of the grocery store.
The brand here in Chicago is Swan, it's called Potato Starch Flour, and it comes
in a blue box.
Beth in Chicago
Nancy! Didn't know the size or type of New Year's Party Rhonda would be
preparing for - December 7 newsletter - Here are some recipes for up to 50. Of
course that would infer that one knows the appetites of the guests. Hope these
are of use to her. Corinne from Murrieta, CA
Guacamole
Serving Size : 50
12 avocado
1/2 cup lime juice, freshly squeezed
1 cup plain yogurt
1 teaspoon ground cumin
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds plum tomatoes, seeded and diced to 1/4 inch
6 ounces red onion, diced
1 ounce fresh cilantro -- chopped
Peel, pit, and dice avocados. Sprinkle lime juice on avocados. Stir lightly to
mix. Mix yogurt and spices into avocado until well mixed. Stir tomatoes, onion,
and cilantro into avocado mixture. Serve with tortilla chips or as a condiment.
Yield:
"50 1/4 oz portions"
Hot Artichoke Dip
Serving Size : 50
42 ounces canned artichoke hearts
3 cloves garlic, mashed
2 cups mayonnaise
1-1/2 teaspoons Worcestershire sauce
3 cups parmesan cheese, grated
1/4 teaspoon white pepper
Drain and chop artichoke hearts. Stir remaining ingredients into artichoke
hearts. Pour into 2 one-quart ovenproof bowls or pans. Bake at 350?F until
mixture reaches 165?F (20-25 minutes). Serve warm (above 140?F) with chips or
crackers.
Yield:
"50 1/8 oz portions"
VARIATION:
Hot Crab and Artichoke Dip. Add 1 lb chopped crabmeat before baking.
Layered Mexican Dip
Serving Size : 50
4 pounds bean dip
3 pounds avocado pulp
6 tablespoons lemon juice
1 teaspoon salt
1-1/2 teaspoons black pepper
24 ounces sour cream
1-1/2 cups mayonnaise
3-3/4 ounces taco seasoning
3 pounds fresh tomatoes, diced
9 ounces green onions, sliced
20 ounces ripe olive, sliced
12 ounces cheddar cheese, shredded
Blend together the avocado pulp, lemon juice, salt, and black pepper. Save for
later step. Blend together the sour cream, mayonnaise, and taco seasoning. Save
for later step. Spread 1 lb 5 oz bean dip on each of 3 14-inch round platters.
Spread 1 lb avocado mixture over bean dip layer. Spread 12 oz sour cream mixture
over avocado layer. Sprinkle remaining ingredients over each platter in the
following order: tomatoes, green onions, olives, and cheese. Chill quickly
(within 4 hours) to below 41?F.
Serve with tortilla or nacho chips.
Refried beans (1/2 recipe) may be substituted for purchased bean dip. Salsa may
be substituted for diced tomatoes, taco seasoning, and mayonnaise. Use 7-1/2
cups salsa (2-1/2 cups on each tray
Party Cheese Ball
Serving Size : 50
1 pound cream cheese -- softened
24 ounces blue cheese -- crumbled
2 pounds sharp cheddar cheese -- shredded
3 ounces onion -- finely minced
1 teaspoon Worcestershire sauce
Mix all ingredients until smooth, using flat beater. Shape into two balls, 2 lb
4 oz each. Chill quickly (within 4 hours) to below 41?F. Ball may be rolled in
chopped pecans, snipped fresh parsley, or paprika. Cheese mixture may be shaped
into a long roll. After chilling, slice and serve on crackers or other canap?
base.
Marinated Mushrooms
6 pounds small fresh mushrooms
1 quart water
1/2 cup lemon juice
1-1/2 quarts Vegetable Marinade
Clean mushrooms and trim ends. Leave whole. Combine water and lemon juice. Bring
to a boil. Add mushrooms and blanch for 1-3 minutes. Drain and immerse in cold
water. Drain. Pour marinade over mushrooms. Refrigerate for 2-3 hours. Drain off
most of the marinade before serving.
VARIATIONS:
Marinated Asparagus. Blanch fresh asparagus spears (see above). Marinate. To
serve, drain and arrange 3-5 spears on plate with Bibb lettuce liner. Garnish
with lemon twist or pimiento strip.
Marinated Green Beans. Cover whole green beans with marinade. If fresh green
beans are used, cook until tender-crisp.
Vegetable Collage. Pour 3 cups Italian Dressing (p. 521) or Vegetable Marinade
(p. 594) over: 2 lb broccoli florets, 2 lb cauliflower florets, 12 oz sliced
celery, 1 lb 8 oz cherry tomatoes cut in half, 2 lb sliced zucchini, 1 lb sliced
green onions, 6 oz sliced carrots, and 1 lb 8 oz sliced black olives. Marinate
in refrigerator for 4 hours, but if salad is to be held longer than 4 hours, add
broccoli shortly before serving. Add 1 lb cooked crumbled bacon and toss.
Swedish Meatballs
40 ounces bread -- cubed
1-1/2 quarts milk
5 pounds ground beef
3 pounds ground pork
20 ounces raw potato -- grated
12 ounces onion -- minced
2 ounces salt
2 teaspoons black pepper
6 ounces meat drippings
6 ounces all-purpose flour
2 teaspoons salt
3/4 teaspoon black pepper
3 quarts milk
Soak bread in milk for 1 hour. Combine meat, potato, onion, salt, and pepper in
mixer bowl. Add bread. Mix to blend, using flat beater. Do not overmix. Form
meatballs, using a No. 16 dipper. Place in a single layer on baking pans. Brown
in hot oven (400?F). Transfer to two 12x20x2-inch counter pans. Add flour, salt
and pepper to meat drippings and blend. Add milk gradually, stirring constantly
with a wire whip. Cook until smooth and thickened. Pour over meatballs. Bake at
300?F for 1 hour, or until internal temperature of meatballs reaches 180?F.
Veal or ground turkey may be substituted for part of beef.
1-1/2 oz (3/4 cup) dehydrated onions, rehydrated in 1 cup water, may be
substituted for fresh onions.
Nachos
1 ounce shortening
3 ounces chopped onions
6 ounces green chili peppers, chopped
24 ounces canned tomatoes, diced
2 quarts chicken stock
1 tablespoon ground cumin
2 teaspoons garlic powder
106 ounce processed cheese, shredded
3 ounces cornstarch
1/2 cup water
4 pounds nacho chips
8 ounces jalape? peppers -- sliced
Saut?onions in shortening until tender. Add chilies and tomatoes to onions.
Simmer for 15 minutes.
Add stock and seasonings. Bring to a boil. Reduce heat to medium. Add cheese to
hot mixture. Stir until melted. Combine cornstarch and water to make a smooth
paste. Add slowly to cheese mixture, stirring constantly. Cook and stir until
mixture thickens. Turn heat to low. Place 12 nacho chips on dinner plate. Using
a 4-oz ladle, pour 3 1/2 oz of sauce over chips.
Garnish with sliced jalapeno peppers. The sauce may be thinned with chicken
broth. Canned cheese sauce may be substituted for scratch prepared cheese sauce.
Add green chili peppers and diced tomatoes if desired.
VARIATION:
Quick Nacho Sauce. In a steam-jacketed kettle combine 2 oz chopped onion, 4 oz
canned green chilies (diced), 1 1/2 cups diced tomatoes, 1 qt water, 2 tsp
ground cumin, 2 tsp garlic powder, 1/2 tsp dried cilantro. Bring to boil, reduce
heat and simmer 15-20 min. Stir in 3 lb 12 oz shredded processed cheese. Stir
until melted. Return temperature to 150?F.
Sausage Balls
2 pounds bulk pork sausage
1 pound cheddar cheese, grated
8 ounces margarine, softened
12 ounces all-purpose flour
1/2 teaspoon salt
2 teaspoons paprika
Form sausage into 100 1-inch balls, using a No. 7 dipper. Place on baking sheet.
Bake at 350?F for 15 minutes. Drain on paper towels. Combine cheese, margarine,
flour, and seasonings in mixer bowl, using flat beater. Wrap 2 Tbsp (No. 70
dipper) of dough around each sausage ball. Place on ungreased baking sheet. Bake
at 350?F for 8-10 minutes. Serve hot, above 140?F.
Balls may be frozen after wrapping with dough. Bake while still frozen at 400?F
for 12-15 minutes.
VARIATION:
Cheese Olive Puffs. Wrap dough around large stuffed green olives. Bake same as
for Sausage Balls.
For Domino from La Porte, IN. in 12/8/04 newsletter
Pesto Torta (Layered Spread)
Submitted by: Valerie Beasley
"A super cream cheese and pesto spread. Very simple, but a great flavor
combination. It looks very pretty for Christmas parties. Serve with crackers or
bread." Original recipe yield: 8 servings.
2 (8 ounce) packages cream cheese, softened
1 cup pesto
1 (12 ounce) jar roasted red bell peppers
Slice each block of cream cheese lengthwise. Line a loaf pan with plastic wrap.
Place one strip of cream cheese between two layers of plastic wrap. Flatten the
cheese with a rolling pin until it is the same size as the loaf pan's bottom.
Place the cream cheese into the loaf pan. Spread pesto (about 1/4 inch thick)
over the cream cheese. Repeat this process until all of the pesto and cream
cheese has been used. The final layer should be cream cheese. Fold the plastic
wrap over the final layer, and refrigerate for at least 3 hours.
When you are ready to serve, gently remove the torta from the loaf pan. Unwrap
the plastic wrap. Place drained, roasted red peppers over the top of the torta.
Wayne
I really need help from the many great cooks out there. My friend made some
mincemeat last year and still has many jars of it that was canned. She gave me
three of them. The problem is, I've lost all my recipes for bar cookies and nut
breads using mincemeat. I hope someone out there has some TNT recipes that they
will share with me. It's a very wet mixture, not as dry as most, also has rum
and brandy in it. Thanks so much in advance, and Happy Holidays to all.
Jana in Vegas
From 12/9/04 newsletter, Janey writes:
On Christmas Eve, we all gather for our traditional supper - chili! With all the
other cooking going on, a steaming hot bowl of chili hits the spot, and is easy
on the cook. Then my son reads the Christmas story from the Bible, and we all
take a moment to pray and thank God for our blessings of the past year. When he
was little, my son and I would scatter "reindeer food" on the lawn, so the
reindeers could have a snack too. We used bird seed with a little red and green
glitter to create a treat for Santa's reindeer. Christmas morning starts with
these excellent apple rolls; I hope ya'll enjoy them too.
Janey in Georgia
So, Janey in Georgia, where is the recipe for the excellent apple rolls? They
sound good.
Barb in Oklahoma City
To Betsy in Ohio:
Measure the dates as it says in a measuring cup as you do your other
ingredients. Unless a recipe calls for dry weight always measure in a cup. They
are different, Your recipe wont come out right unless measured the correct way.
To Tepic:
Green tomatoes are regular tomatoes before they start ripening. They are green
in color before they start turning pink, red or the new yellow tomatoes.
ChrisNGa
While reading the Dec 9 newsletter about poppy seeds, I was wondering if
anyone has a delicious T n T recipe for a poppy seed bread loaf. The kind with
poppy seed rolled inside as a filling that you can get from a bakery. . Thanks.
Jan in Canada
Nancy, good morning to you and all. Hopefully everyone had a great week-end.
I know that my husband and I saw a great pro football game. The question is I
had to start to use the highlight and then copy then word processing paste then
print to get all of the recipes from the newsletter. Now when you do that it is
going to total text and not listing of ingredients at all. Today is the first
that that I have been on the computer since Saturday. This is on all sites not
just yours. I guess that I will go back to highlight then hit control and p
together. Then I will see what happens. Has anyone else had this problem. Next
we are getting down to the good part of recipes. Carole with an "E" in Calgary
wanted what families on Christmas morning for breakfast. We have had Baked
French Toast, also we have had Breakfast Casserole (this is made at our Church
for the Mem's Breakfasts, and any other breakfast t hat we have) and then last
but not least Deb's Christmas Morning Rolls. Yes, I have made the rolls and my
husband took them to work and in less than 20 minutes they were all gone.
Recipes follows:
This recipe for from our Church cookbook and it was submitted by Peggy Stanish
Deb's Christmas Morning Rolls
1 bag (24) dinner rolls (Rich's)
1 3 3/4 oz. box butterscotch pudding mix (not the instant one)
1/2 cup margarine
3/4 cup brown sugar (the recipe doesn't say packed or not)
3/4 teaspoon cinnamon
1/2 cup chopped pecans
Arrange frozen rolls in greased pan (Bundt pan is pretty). Sprinkle dry pudding
over rolls. Cook margarine and other ingredients over low heat until mixture
bubbles. Pour over rolls and coer with foil. Let stand on counter overnight.
Bake at 350 degrees (foil off) for 30 minutes. Let stand 5 minutes and invert.
Pull apart to eat.
This is from our Church cookbook and was submitted by Janet Buchweitz.
Breakfast Casserole
1 lb. sausage
6 eggs
1 teaspoon salt
1 cup Cheddar cheese, grated
6 slices bread, cubed
2 cups milk
1 teaspoon dry mustard
Brown sausage and drain. Put bread cubes in a 9" x 13" dish. Sprinkle sausage
over bread. Beat eggs. Add salt, milk, dry mustard and cheese. Pour egg mixture
over bread and sausage. Refrigerate overnight. Bake at 350 degrees for 45
minutes or until set. Makes 10 servings.
Got this recipe from my Avon gal.
Baked French Toast
16 to 20 oz. loaf white bread
6 large eggs
1/2 teaspoon salt
1 1/2 cup milk
1 to 2 teaspoon cinnamon
Break up into pieces the bread and put in a very lightly greased 9" x 13" pan.
Mix together the eggs, salt, milk and cinnamon. Pur this mixture over the bread
Cover with plastic wrap and put in the refrigerator over night. When you get up
and go downstairs get the pan mix add the following:
1 teaspoon cinnamon
1/2 cup packed brown sugar
1 stick margarine
1/2 to 1 cup pecans
Mix all the above together then add to top of casserole. Put in a 350 degree
oven for 1 hour to 1hour and 15 minutes Serve with maple syrup.
Have a great day all.
Susie Indy
Mardi Gras Prize King's Cake
1/2 c water
2 dry yeast
3 1/2 c flour (to 4 1/2 cups)
1/2 c sugar
1/2 ts nutmeg
2 ts salt
1 ts lemon rind
1/2 c water
3 eggs
4 egg yolks
1/2 c butter
1 egg, beaten w/ 1 tsp milk
1 King cake baby
3 c confectioners sugar
1/4 c lemon juice
3 ts water
green, purple and yellow sugars
Soften yeast in water in warm water (105F.).
Combine flour, sugar, nutmeg, salt and lemon rind in a large bowl.
Make a well in center. Add yeast mixture, milk, eggs, egg yolks
and combine completely.
Beat in butter until dough forms a ball.
Place on floured board, incorporate more flour if necessary. Knead
until smooth and elastic. Stir dough in well buttered bowl and turn
so all surfaces are buttered. Cover with a towel and let rise 1
1/2 hours or until doubled in bulk.
Brush baking sheet in butter. Punch down on lightly floured board.
Knead, then pat into a 14" cylinder. Place on baking sheet and form
into a large ring. Press trinket into dough so that it is hidden.
Set aside, covered with a towel, to rise 1 to 1 1/2 hours. Before
baking, brush top with the egg milk mixture. Bake in a preheated
375 degree oven for 25 to 30 minutes, or until golden brown. Cool
on wire rack.
Beat icing ingredients until smooth. Spread over top of cake,
letting drip down sides. Immediately sprinkle sugars over icing in
2" wide strips of purple, green and yellow stripes.
Source: Recipe Cottage
Nancy, if it were not for you, none of this would be possible. You deserve a
well earned Christmas vacation. Here is a delicious recipe I use for Creme de
Mint Brownies given to me by a friend who got it from a cookie exchange one
year. I use this recipe at Christmas time because it looks so good on any
holiday desert table and it is sooooooooo delicious.
Creme de Mint Brownies
1 cup all-purpose flour
1 cup sugar
1 (16-oz) can chocolate-flavored syrup (1-1/2 cups)
4 eggs
1/2 cup butter or margarine, softened
In a mixing bowl, beat together the flour, sugar, syrup, eggs, and butter or
margarine with an electric mixer on low speed until combined, then 1 minute on
medium speed. Turn mixture into a greased 13 x 9 x 2-inch baking pan. Bake in a
350 degree oven for 30 to 35 minutes or until top springs back when lightly
touched. (Top may still appear wet.) Let cool in pan on wire rack. Meanwhile
prepare Mint Cream and Chocolate Topping .
Mint Cream:
2 cups sifted powdered sugar
1/2 cup softened butter or margarine
1 Tablespoon water
1/2 teaspoons mint extract and 3 drops green food coloring
In a small mixing bowl, beat together powdered sugar, butter or margarine,
water, mint extract, and green food coloring. Beat until smooth.
Chocolate Topping:
1 cup semi-sweet mint-flavored chocolate pieces or semi-sweet chocolate pieces
6 Tablespoons butter or margarine
In a heavy, small saucepan, combine chocolate pieces and butter or margarine.
Cook over low heat until chocolate melts. Or, in a small microwave-safe bowl,
microwave on 100% power (high) for 1 to 1-1/2 minutes or until chocolate melts,
stirring occasionally. Allow Chocolate Topping to cool 10 to 15 minutes before
spreading on cooled brownies.
Spread Mint Cream over the cooled brownies. Pour slightly cooled Chocolate
Topping over mint layer. Cover and chill for at least 1 hour. Store the brownies
in the refrigerator. Makes about 50 small brownies cut into squares. Betty of MD
I canned a lot of peaches this past summer and I am tired of Peach Pies and
Peach Cobblers. Does anyone have any other recipe ideas out there? Thanks
everyone for checking.
Lisa Anders-Union Bridge, MD
A friend who owns a restaurant just gave me a can of cannoli filling. I
believe the outside roll and the creamy inside filling together is known as a
cannoli, but not sure. Anyway; it's the creamy filling she gave me. I'm not sure
what to do with it. Do I buy the outside, or have to make it? Thanks in advance
for any help.
Marsha along the Mississippi in Iowa
When I was a young mother, many moons ago, I had a recipe for making Marzipan
fruits, using Solo almond paste and other ingredients. Now that I have more time
to play, can anyone help me find this recipe ? After molding the fruit, it was
washed with food coloring to resemble apples, peaches, bananas, pears and I even
made bunches of grapes. It would be such fun to do this again, to the
astonishment of Grand-daughters !!
Vida from Ohio
I found two sites, well actually it was more than that but here are two for
the million dollar cake recipe and the hundred dollar cake recipe.
Lynette in Ny
The Story About the Million Dollar Cake
and recipe (in pdf format)
Hundred Dollar Cake With Buttercream Icing
A very moist chocolate cake due to the mayonnaise base, with a very rich
frosting. The name of the cake comes from the story that somebody (I think
around the turn of the last century) supposedly paid $100 to a restaurant in
Chicago for the recipe--equivalent to paying several thousand dollars today. The
story is widely known but I don't know whether it's fact or fiction. I myself
don't like chocolate, so when I have to make a dessert and don't want to be
"tempted" I like to make something chocolate. Therefore I haven't eaten it
myself. However, a number of people I've served it to have asked for the recipe
so I feel confident that it's quite good. ? May 20, 2004
2 cups flour
1 cup sugar
4 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold water
1 cup mayonnaise
1 teaspoon vanilla extract
5 tablespoons flour
1 cup milk
1/4 lb butter
1/2 cup shortening
1 cup sugar
3 drops vanilla extract
1 pinch salt
12 servings
Sift together twice the 2 cups flour through the baking soda.
Add the cold water through the vanilla and blend well.
Pour into two greased and floured 8" round layer cake pans.
Bake at 350? 25-35 minutes.
Let cool.
Make the icing: Cook the flour with the milk, stirring constantly until very
thick and smooth.
Allow to cool slightly. Blend the butter and the salt together. When the milk
mixture has cooled, add it to the butter mixture and beat at high speed 10
minutes. Use to frost cake.
Source:
http://www.recipezaar.com/
A BIG thanks to all who sent the recipes for Banana Jam and Green Tomato
Raspberry Jam in the December 8th newsletter.. I am thrilled to have them for my
daughter in law. One more question-what is Rotel that is mentioned in recipes as
an ingredient.? I have never heard of it.
Peg L Clifton Springs,NY
Hi Nancy, I really do enjoy your newsletter and have printed off several good
ecipes.Today,12/08/04, I decided to write and ask for some help from you and all
of those wonderful cooks out there. My name is Evelyn Love Simmons, I live in
Central Texas, the Texas Hill country. I love to cook good food. And every year
for Christmas, I make jars of good jellies, put them in a basket along with a
loaf of fresh baked bread, and give them to my 3 brothers and 6 sisters , and
others. So I got started yesterday on my jelly and I'm not sure where I got the
recipe, but I decided to start off with Orange Jelly made from frozen juice.
Well, it looks real pretty, but it didn't jell. So, girls and guys, what is the
remedy for that? Do I re-cook it? I would appreciate any ideas. It taste great!
We had some this morning with our biscuits, sausage gravy and eggs. I could call
it syrup. I was going to call it Sunshine Jelly, maybe it will be Sunshine
Syrup.
Evelyn
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
