Thought for the Day
If you always dwelling on trouble -- it's time to change your address.
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Nancy, a great newsletter and we all appreciate all the hard work that you do
with the newsletter. I have a recipe that sounds good and is low carbs, calories
and low fat. I have not tried this but it sounds good to me, since we have a ton
of vegetables per week. It is from the box of Philadelphia Neufchatel Cheese
(1/3 less fat) carton, that is a Kraft product.
Garden Veggie Dip
2 pkgs. Philadelphia Neufchatel Cheese, 1/3 less fat than cream cheese, softened
1/2 cup finely chopped broccoli
1/2 cup Kraft Light Done Right Roka Blue Cheese reduced fat Dressing
1 medium carrot, shredded
Mix cream cheese and dressing until well blended, Stir in vegetables; cover.
Refrigerate several hours or until chilled. Serve with assorted vegetable
dippers. Makes 2-1/2 cups or 20 servings, 2 tablespoons per serving.
Susie Indy
Hi Nancy
I am a bachelor and haven't tried any of your recipes yet, mainly because there
are so many to choose from. I have not seen such an extensive collection of food
and facts before.
thank you for your time and effort.
Brian, Surrey BC Canada
Hi to GM in Philadelphia, PA! About the vanilla beans and where to get them -
most of our grocery stores in the Minneapolis area carry them in the spice
section. They come in a bottle of one or two, and are kind of expensive.
I usually buy mine online at the website of
Americanspice.com. They also have all kinds of other spices and things, but
I got a better price there, and the beans are of good quality.
I also make my own extract - its easy to do.
Brenda in Minnesota
Comment
I love this site. Had never seen it before but has spices I can't find
anywhere else. Thanks Brenda for sending in the URL for this site.
Nancy
Years ago I worked with a woman that was Italian. She made the best anise
drop cookie . Would anyone have a recipe. merry Christmas and happy new year to
all. Thank you for all your work on this newsletter. You bring all of us great
joy to receive this newsletter.
Robert in Ohio
Great Family Christmas Present
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Nancy, this is for Patti who in the Dec.13th newsletter requested this
recipe. I found several that sounded good. Happy Holidays...Kathy in Alabama
French Dip Sandwiches
1 long loaf French bread
1/2 pound cooked roast beef (from deli or leftovers)
1 package roast beef au jus gravy
4 tablespoons butter
1 teaspoon garlic powder
Cut French bread in half lengthwise. Spread with butter and sprinkle with
garlic. Wrap in foil and heat in oven until warm. Mix gravy as directed on
package and warm beef in juice. Drain beef from gravy and put on bottom of warm
bread. Put top on sandwich and slice. Put gravy into small bowls (one for each
person). Dip sandwich in gravy to eat.
FRENCH DIP SANDWICHES
1 (3lb.) rump or round roast
1 packet dry onion soup mix
1 (12oz.) bottle or can of beer, dark variety preferred
French Bread or Sandwich Rolls
Add all ingredients to slow cooker/Crock Pot. Cook 8-9 hrs. on low. Slice the
beef and place on toasted bread or rolls. The liquid left in the pot is the most
flavorful au jus you've ever tasted. Courtesy of southernfood.com
EASY FRENCH DIP SANDWICHES
3 lb. Eye of Round Roast
Salt and pepper
1 Onion, chopped
12 oz. Beer
28 oz. Reduced sodium beef broth
Season the roast with salt and pepper, mist a skillet with pan spray and sear
the roast on all sides. Place the roast in a crock-pot with the remaining
ingredients and let cook on low for 8 hours. Remove the beef, allow it to cool
somewhat, and slice thinly across the grain. Briefly immerse the beef slices in
the cooking liquid just before placing them in the sandwich rolls. Season to
your liking and close the roll.
I missed a couple of newsletters could someone tell me how to soak a fruit
cake with liquor.
Thanks Kathy
Hi I need the recipe for Butterscotch crunchies I know it takes, peanut
butter, mini marshmallows, butterscotch chips and HARD CHINESE NOODLES. It is
made in a double boiler, but in what order are the ingredients added?
Thank you, Boots in Va.
Dear Pearline of Pa. Thanks so much for the jelly and jam recipes of l2/l2.
Can't wait to try them. Thanks again. I'm sure my hubby will love all of them.
Ande
Thanks to Kathy from Alabama for the Prickly Pear Cactus recipes she sent in
the Dec. 12 letter. I really do appreciate it. I am going to make the jelly and
the butter. Merry Christmas everyone.
Bunny in Montana
Sweet and Sour Meatballs
Makes 4-6 servings
4 tsp. Worcestershire sauce
2 tsp. vinegar
1 tsp. dried Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. cinnamon
1/4 tsp. pepper
2 4-oz. cans sliced mushrooms, undrained
2 cups sliced carrots
3 cups tomato juice
4 tsp. instant minced onion
4 Tbsp. minced green peppers
1 recipe Meatballs (see next recipe)
Combine all ingredients in slow cooker. Cover. Cook on High 3-4 hours. Serve
over rice.
Meatballs
Makes 24 small meatballs
1 lb. ground beef
1 cup drained, unsweetened crushed pineapple
2 slices crumbled whole wheat bread
2 tsp. instant minced onion
2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. dry mustard
1/4 tsp. pepper
Combine all ingredients. Shape into meatballs, using 1 heaping tablespoon
mixture for each. Place on rack in baking pan. Bake at 350 degrees for 30
minutes, or until done.
Heather
Happy Holidays To Everyone!
I'm looking for a good punch to serve on Christmas Day while we are having our
Chinese gift giving. We have so much fun doing this. Each man brings a guy gift
& each lady brings a ladies gift. Then we each draw a number & whoever gets
number 1 gets to pick the first gift, then number 2 gets to pick or take one of
the gifts that someone already has & that person gets to take another gift & so
on. I'm sure most everyone knows how. This is our second year to do it. It's
less stress, since each person only has to buy one gift. You put a limit on the
amount to sped. We do between $15. & $20. Then we get for the little ones what
ever you want. We use to buy for everyone & didn't really know what to get & got
to be costly, since there are about 30 of us together on Christmas Day. I'd like
to have punch while we are doing our gift opening. We usually have our big
dinner around 1: when everyone gets here & then around 3: start the gifts &
enjoy the rest of the day with everyone, then around 6: everyone starts snacking
& getting some leftovers to take home, then most are gone by 8: Most everyone
lives around Dallas & we live about a 2 hour drive from there. Two are from
Pensacola, Fl. so they spend a few days, & some are from Nashville.
Thanks for all you do, Nancy & may you be Blessed.
Joyce in Graham, TX
I made this for dinner last night and it was great.
Baked Ranch Chicken
6 - 8 boneless chicken breasts
1 package dry ranch dip/dressing mix
1 cup fine unseasoned bread crumbs
1 cup Monterey Jack cheese, shredded
1/2 cup milk
Combine ranch dip mix, bread crumbs and cheese and toss. Dip chicken breasts in
milk and then into bread crumb mixture. Place in a 13 x 9-inch baking dish that
has been coated with non-stick spray and bake at 350 degrees for 40 - 45
minutes.
Heather
This is in answer to Carol's request in 12/11 newsletter for hints to help
organize recipes. I have a 40 year collection of hundreds of cookbooks, as well
as recipes from Nancy's newsletter. I also subscribe to two cooking magazines,
"Taste of Home" and "Quick Cooking" that are loaded with recipes. I created a
"Recipe Index" in a Microsoft Word document with 4 columns headed "Name of
Recipe", "Location", "Page Number" and "Comments".
Each month when I receive a magazine and look through it, if I find a recipe I
want to have for future use, I enter the name of the recipe in the first column,
the name of the magazine along with the month and year of issue in the
"Location" column, the page number of the recipe in the "Page Number" column,
and any comments in the last column. I keep these magazines and file them in
order of date received. When I find a recipe that I like in a cookbook, I just
list the name of the recipe, the name of the cookbook, the page, etc. on this
same list.
I make hardcopies of the recipes from Nancy's newsletter and store them in a
large binder under categories, such as appetizers, cakes, pies, etc; then list
the information on this same index. When I finished typing up this "Recipe
Index", I sorted it alphabetically. When I am looking for a certain recipe, I
can search for a title or an ingredient as long as the word I'm searching for is
in the title. I add to this each time I print a recipe from Nancy's newsletter
or receive a magazine in the mail. If I cut recipes from a newspaper or other
magazine, I have a loose-leaf folder for them also and just list the same
information so I can find the recipe.
Margaret in MS
Nancy,
Hope you and Siggy are in good health. Glad you had such a nice Thanksgiving
with your family.
This recipe is for Jan in Canada. I just finished baking 8 loafs of this (double
recipe) Sunday.
Agnes form Canada
Beigli (Hungarian Walnut Pastry/Cookies)
From: David Fokos
Newsgroups: rec.food.cooking
Date: Mon, 24 Oct 1994
PASTRY:
4 cups all-purpose flour
1 pound lightly-salted butter
1/2 cup milk -- warm (but not hot)
1 tablespoon sugar
1 package dry yeast
3 egg yolks
3 tablespoons sour cream
1 egg -- well beaten
powdered sugar -- to sprinkle
WALNUT FILLING:
1 1/2 cup sugar
6 tablespoons white wine
2 pounds walnuts -- chopped medium
1 1/2 tablespoons lemon zest (or grated lemon peel)
3 tablespoons apricot jam
3 tablespoons orange marmalade
1/2 cup golden raisins
Combine sugar and wine and bring to a boil; pour over all the other filling
ingredients and mix well.
For pastry, put flour in a large bowl and cut in butter with a fork, pastry
blender or food processor, until the size of peas. Make a well in the center and
add warm milk, sugar, and yeast. Mix the milk, sugar, and yeast well until the
yeast dissolves (do not incorporate the flour yet). Let stand for 10 minutes or
until bubbles appear in the yeast mixture.
Add egg yolks and sour cream. Mix until ingredients come together. Turn dough
onto a lightly floured board and knead until smooth. Cover with a towel and let
stand for 30 minutes.
After 30 minutes, cut the dough into 4 sections. Roll out each one, one at a
time, on a lightly- floured board, until rectangular, and roughly the size of a
placemat (or a little smaller). Cover each of the 4 rolled-out pastry with 1/4
of the filling. Spread the filling out to about 1 1/2 inches (38 mm) from the
shorter edges of the pastry, 1 1/2 inches from one of the long edges, and about
3 inches (76 mm) from the other long edge. Fold the 1 1/2 inch long edge over
onto the filling. Now fold the 1 1/2 inch short edges in towards the center of
the pastry, so that the filling will not come out the ends when the pastry is
baked. Continue to fold (or roll) the long edge of the pastry over onto itself
until the whole thing is rolled up like a towel.
When all rolled up, place pastry on a cookie sheet, and pat down a little to
form a slightly flatter pastry (i.e. not round). Brush the pastry with beaten
egg, and with a knife, make about 8 half-inch cuts in the top of the pastry.
Allow to stand for 20 minutes then brush again with egg.
Bake in a preheated oven at 350 degrees for 45-60 minutes (or until done, i.e.
cake-like, not doughy inside). If the top starts getting too dark (before the
center is done) you can lay a piece of aluminum foil on top of the rolls to stop
the top from browning further. When cool, slice thinly, (1/4 inch slices are
good) and sprinkle with powdered sugar.
After baking, the beigli can be kept in a plastic bag in the refrigerator (if it
lasts that long!), or in foil and a plastic bag in the freezer for several
months.
I make my own filling as it was taught to me by my grandmother.
Take a pound (or more) of grounded poppy seeds. Mix with sugar to your taste.
Peel and grate 5 -6 granny smith apples and mix in with the sugared poppy seed.
Let stand to give time for the apple to make it nice and moist. When you spread
the filling on the dough take some jam and dot it over the filling before
rolling up. You can also add raisins.
Caution: Do not roll do too thin or add too much jam. The former will pop the
dough open while baking and the latter will ooze out if too much.
I hope this will help.
If this is too complicated a simple yeast dough will do with one rising only.
Laverne was looking for My T Fine Pudding. I have found it at Stop and Shop
Supermarkets. Margo/Boston
Hi Nancy,
This is something I think you'd appreciate. I thought of you immediately after
reading the antics of your cats. This came from someone in a quilting newsgroup.
We quilters call our dogs/cats (or whatever animal you have) who must insert
themselves in the middle of our projects a quilt inspector (QI).
Thanks for all your hard work on your site. I really appreciate the recipes and
info I get from your newsletter.
Arlinda
For Crystal- Dec 13th-Looking for different fruitcake recipes... such as
applesauce fruitcake or persimmon fruitcake or pineapple coconut fruitcake.
I posted this to die for melt in your mouth Old Fashioned Dark Fruit Cake made
with applesauce on
Dec 5th..
Darlene in Utah
Hi Nancy, hope you are all through Christmas shopping. I haven't started yet,
but I have a good excuse, my husband has been hospitalized for over 2 weeks.
Anyway I agree with Zelda from Grand Prairie, TX. I also print out the recipes I
like and put them in a large binder book. Then when I need sometime I find it
and go ahead and make it. I had four binder books with recipes from other web
sites, that I sold at a garage sale. Since I found this web site I hardly look
at any other sites. I love this newsletter. I really wait for it every day.
Thanks Nancy.
Gay from L.I., formerly known as geecee.
Hi Nancy
Happy Holidays to you, Siggy and all our wonderful family of great cooks and
lovers of good food. In response to Linda in Monticello, IN to wanting a recipe
for
1-2-3 Fudge. I found several on the web. The simplest of them is copyrighted
so will simply include web address here
Fudge
Donna in KS
Nancy,
In response to the reader who was trying to find a source for My-T-Fine pudding
and pie filling, they can be mail-ordered from the Vermont General Store catalog
(they also have a website). I placed an order with them a couple of weeks before
Thanksgiving and noticed My-T-Fine fillings in it. They offer an interesting
collection of items that I remember from my childhood. Does anybody remember
Jell-O 1-2-3 dessert mix or Seven Seas Green Goddess salad dressing, or root
beer barrels candy, or Campbell's Scotch Broth soup? They have all that and
more. Looking at the catalog brought back many childhood memories.
Gail, Winnfield, LA
There was no name given for this recipe or even who sent the recipe, but it
sounded good, so I tried it. It was a complete flop. It started out Description:
This is delicious and very rich. It is even better and richer if you use real
whipping cream. But Cool Whip works just fine on it. The recipe went on to give
the ingredients and directions. I made it and it turned out to be just like
water. What did I do wrong. I followed directions exactly as given. It tasted
very god but was like water in the pie shell after letting set for several days.
Will the person that sent this recipe please let me know what I did wrong.
Dorothy in Texas
Thank you for the replies to my request for sugar free corn bread recipes. I
passed them on to my pan pal and copied them for myself too.
Knitter in Illinois
Applesauce Fruitcake for Crystal
Applesauce Fruitcake
(good Christmas cake)
2 sticks margarine
2 cups sugar
3 eggs, beaten
4 t baking soda
1 quart applesauce
4 cups all-purpose flour
1 t cinnamon
? t nutmeg
? t cloves
? t allspice
? t salt
1 cup chopped pineapple or cherries (or a combination)
1 cup raisins
1 cup dates, chopped
1 pint mixed fruit
Cream margarine and sugar. Add eggs. Stir the baking soda in the applesauce. Add
to the first mixture. Sift the dry ingredients together. Add slowly to the
mixture. Stir in the fruit. Put in a greased, waxed paper lined tube pan. Bake
at 300 for 2 hours or more. Test with a toothpick to see when it is done. Can
add nuts. (Well worth the trouble.)
Patricia
Chef Raymo had a recipe for fruitcake and it has to go in a cold oven, but my
oven has a preheat that uses both top and bottom elements to quick heat.I and
was wondering if it would still work in my oven after it preheats, there is no
other way for my oven . Has anyone else had this problem with a cold oven
recipe?
Thanks, Lois in Va
Hi Nancy
Wishing you a wonderful holiday season and a big thanks for all you do for us!!
I am hoping someone has a recipe for snowman popcorn. I made this several years
ago--but I cannot find the recipe or remember how to do it. I know I used popped
corn and marshmallow cream and it needed to be baked. It rendered a popcorn that
was a bit sweet, but not terribly and very crunchy. Please help!!
Thanks, Suzie in St. Louis
Just wanted to tell you that it is so nice to have you back on line. I know
you have been for a while, but I have not because I had to get my Christmas
cards done.
Anyway, I just wanted you to know about the "Magic Bullet" I don't know if you
ever got one or not, but if you have a Kohl's store by you, they had them in
their Sun. sale paper for $59.99. I would love to try one, but hubby thinks I
have enough appliances - and I do!! I just thought you might be interested.
Thanks for all the work you do. I know it is very time-consuming for you.
Thanks again, Laurelee Klein (MN.)
Comment
I do have a Magic Bullet but have not used it much. I keep thinking I want
to try new things with it but have not done so yet.
Nancy
Hi Nancy, Just want to say that I agree with Zelda in Texas about printing
out the recipes and putting them in binders. Quite a while ago someone sent in
that suggestion and I decided to try it. It's so easy and I do the print
"selection" so I only get the ones I want.
Also want to thank those who sent in ideas for handling Christmas decorations. I
got some good ideas there also. Hopefully, this Christmas I won't add to my
collection. :)
As a request, I am hoping I can get some ideas about side dishes to have this
year for our Christmas meal. Normally I cook turkey, dressing and all that. This
year we decided on ham, potato salad and baked beans, to make it a little
easier. I'd like to have at least two other dishes, but I'm not good at food
combinations. I'm hoping someone can tell me what would go good with that,
especially something not too complicated.
Thanks! Doris, Indiana
Nancy, I have really enjoyed your newsletters over the years. I have a
question for you. My sons have just purchased the new MSNTV2 for me. On my old
WEBTV I could cut and paste a single recipe out of your newsletter. It is not
possible with the new one. However I can print a particular page. I was
wondering if it would be possible for you to let us know when a particular page
begins so that I would be able know what page my recipe is on instead of
printing the whole 1 thru 29 pages. I would still not be able to just print one
recipe but at least it would keep me from having to print the whole newsletter.
Thank you
Carol from Texas
Comment
I am sorry there is no way to tell where one page ends and the next page begins.
There are too many variables that are involved. Maybe one of our members
has MSNTV2 and knows how to print out a section of the newsletter.
Nancy
Hi Nancy.
This is for Carol from upstate New York who wanted to know how to keep recipes
organized. Go to this site
Morris Cookbooks
It This is a cookbook making company and you can download Typensave software
that should help you!
Lindsey
Hi, Nancy,
I have been unsuccessfully trying to find an overnight version of macaroni and
cheese in which the pasta isn't precooked. My master plan is to mix it one day,
let the whole concoction mellow for 24 hours, and cook it slowly in the crock
pot the next morning.
I also can't locate a dry ranch dressing mix which contains powdered buttermilk.
I want to use this recipe when making party mix in a brown bag. As always, mega
thanks in advance for everyone's help! help!
Diane in Milwaukee
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
