Thought for the Day
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Hi I'm new at this but we found a great punch (with or without a real punch)
for family gatherings. At least my family likes it.
As much cranberry juice as needed (base it on 2 cups per person). Cranberry
cocktail is good but see note below. White is nice but red looks better. As many
lime slices as will be needed (base it on 2 per person) 1/8 inch thick.
1/4 tsp vanilla extract per 1/2 the people (based on 1/2 the people attending) -
the reason for this is that if you have 20 people, you'll need
10x1/4 tsp or 2-1/2 tsp - but if you have less than 10 people don't put in more
than 1-1/2 tsp or it will be too overpowering unless you are going to add a lot
of alcoholic stuff - best to taste test it - some like more and some like less.
Ice cubes - regular freezer tray type - about 2 or 3 per person *see below
Apple juice - about 1/2 cup per person
Sugar to taste ***see NOTE
NOTE: if you use presweetened apple juice or cranberry juice - be careful - the
punch will be too sweet if you don't let all the juices mix an hour or so before
serving but if you don't taste it while adding the sugar you could get a lot of
puckered lips.
Mix juices and lime slices at least an hour or two before guests are expected.
Leave at room temperature to let flavors mix. Taste test before refrigerating.
Cool with 1/2 of the ice before serving.
To serve - simply pour or scoop into cups with 1 ice cube making sure each cup
gets a lime slice.
If you want, you can pre-freeze a 1/2 or 1/4 lime slice in some of the juice in
ice cube trays ahead of time and use this as the ice cube (slightly stronger
taste).
This can be easily made ahead and stored for up to 2-3 days in the fridge
(unless someone gets at it first). Just taste test it and make adjustments
before you're ready to serve.
I usually make 2 different bowls - one non-alcoholic. Add whatever your favorite
alcohol is, Vodka, Rum or Whisky work well, but try it first by taking a 1/2 cup
of non-alcoholic punch and adding 1/4 oz of your alcoholic additive. Taste test
it - you might not like it - so try something else (don't do this too many times
though - your taste buds can't cope - among other things). I've tried Gin to
make a fruity punch, Brandy to make a robust one, Jack Daniels or bourbon for a
sweet punch or Coconut Rum for a tropical touch. Experiment ahead and you'll be
surprised.
Sheldon in Ontario, Canada
Cindy was asking in the 12/15/04 letter about a salad made with pretzels.
Here is the one I use. Connie in TX
Pretzel Salad
Crust:
2 c. pretzels, crushed, but not too fine
3 T. sugar
3/4 c. butter
Combine and place in a 9 x 13 dish. Bake at 400 degress for 10 minutes-don't
overcook. Cool
Filling:
8 oz. cream cheese
1 c. sugar
2 c. Cool Whip
Combine cream cheese and sugar. Fold in Cool Whip and spread over cooled crust.
Topping:
2 c. boiling water
2-3oz. pkg. strawberry Jell-O
2-10 oz. pkg. frozen strawberries
Dissolve Jell-O in boiling water; stir in frozen strawberries. Refrigerate 10
minutes. Gently pour over cream cheese layer. Refrigerate.
Strawberry Pretzel Surprise
2 cup broken pretzels
1 tablespoon sugar
3/4 cup margarine
1 pkg cream cheese 8 oz.
1 cup sugar
1 carton cool whip 8 oz.
1 box of strawberry Jell-O 6 oz
2 carton frozen strawberries 10 oz.
2 cup hot pineapple juice
Combine pretzels, 1 tablespoon sugar and margarine. Pat into a 9x13 inch baking
dish. Bake at 400 degrees for 6 minutes. Set aside to cool. Cream together cream
cheese and 1 cup sugar. Fold in Cool Whip. Spread over cooled pretzel layer.
Dissolve Jell-O in hot pineapple juice. Stir in strawberries. When Jell-O has
slightly thickened, spoon over cream cheese layer. Chill.
Lisa
This is for Cindy who requested it in the Dec 15th letter
Strawberry Pretzel Salad
1st layer:.
2 cups crushed pretzels
3/4 cup melted margarine
3 Tbsp. sugar
Mix the above ingredients and press into the bottom of a 9x13 pan. Bake at 400
for 10 minutes. Cool
2nd Layer:
1 cup sugar
1 8 ounce package cream cheese
2 cups Cool Whip
Mix above 3 ingredients and pour onto cooled crust.
3d Layer:
Two 3 ounce pkgs Strawberry Jell-O
2 cups boiling water
Two 10 ounce packages frozen strawberries thawed. Mix 3 ingredients and pour
over 2nd layer
Chill until firm--best to make this day before using. Top with cool whip before
serving. This is SO good!!!
Enjoy! Peg L. Clifton Springs,NY
This recipe or one very similar to it was also sent in by Pat.
Great Family Christmas Present
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For Cindy 12-15 letter.
From Brenda in Alabama
Strawberry Pretzel Salad
Recipe by Paula Deen
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish
Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3
tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7
minutes. Set aside and allow to cool.
A similar recipe was sent in by LaVerne - Alabama.
Strawberry Pretzel Salad
Sounds Unusual, Tastes Great
3/4 cup margarine, melted
3 tbs. brown sugar
2 1/4 cups crushed pretzels
1 large package strawberry gelatin
2 cups boiling water
3 cups cold strawberries
1 8 oz package cream cheese
3/4 cup brown sugar
1 carton frozen whipped topping (thawed)
Mix the margarine, brown sugar and pretzels together, and then press into a 9x13
backing dish. Bake for 10 minutes at 350 degrees.
Dissolve the gelatin in 2 cups of boiling water, stir in the strawberries. Chill
just until it begins to set. Blend together cream cheese and sugar, fold in
whipped topping. Spread on cooled crust. Pour strawberry mixture over cheese
blend. Chill.
Barb in OKC
Cindy, my salad is called Ele Salad
2-1/2 cups crushed Pretzels
3 T. powdered sugar
3/4 cup melted butter
1 8oz. cream cheese-softened
1 egg
1 cup powdered sugar
2 pkgs. strawberry jell-o
2 cps. hot water
2 pkgs. frozen strawberries
8-9 ozs. Cool Whip
Mix together first 2 ingredients. Put in to 9x13 pan. Bake 10 minutes at 350.
Cool. Beat cream cheese and add egg. Add 1 cup powdered sugar and beat with
mixer. Fold in the whipped cream and spread over crust. Chill. Combine jello and
hot water. Add the frozen berries. When thickened, pour over cream layer. Chill
and serve
Here is a link for a free letter from Santa that she could print for her
child. Tell her to try this link. Hope this helps her.
Christmas Letter
Nancy S
Hi Nancy. In answer to Connie in TX on 15th of Dec requesting free Santa
letters. I don't know what service you belong to Connie but I do know that AOL
has a free Santa letter. You can write to him and get an answer back. so if you
happen to be on AOL simply type in
KEYWORD: Santa and will bring it up plus other fun stuff to do with Santa while
you are there. :) I checked online search engine and found a bunch of free Santa
letters also I will include link to one of them but Google.com has a slew of
them.
Santa Letter - A Personalized Letter from Santa Claus.
Hope this helps Connie :) Donna from KS
Connie, I saw this site:
Merry Christmas from Santa Letter
It's not specifically a letter to print out, but you can copy it and print it,
plus your child's name will already be included in the letter.
Lisa
Was someone looking for a website where you can e-mail Santa for free? Well,
anyways, here is a cool website for kids for Christmas! Happy Holidays!
http://www.northpole.com/
In response to Connie in Tx and her request for a free printable letter from
Santa. I did a search and found these sites.
Free Santa Letter at Netfirms
Activities for Kids
And at this site you can personalize and print out a seasonal story for your
child.
Click Here for North Pole Personalized Stories
Hope these help.
iplum in NE
The first URL on this email was also sent in by Pearline in Pa and Betty in MD
For the woman looking for free Santa letter
freesantaletter.com
Ricci in Pa
For Connie in Texas: These websites offer a free letter from Santa:
Send and Receive a
Free Letter From Santa Claus
Alex
For Connie, TX, who wanted a free letter from Santa in Dec 15ths newsletter:
Freebies ~ Free Stuff
Victoria, NC
Happy Holidays Nancy!
This is for Laverne in Alabama in the Dec. 15th newsletter. Laverne, my sister
gave me the recipe for the Pineapple Casserole and it's as good as you say it
is. I make it every Xmas. I'm like you, I could eat the whole thing, too!!
Yummmmm!!
From Bev in North Carolina
Happy Holidays' to you Nancy, and to Siggy also! I sent this recipe a couple
of times before, but Sue asked for a sugar free Hot Choc. on 12/15. So I will
send it again
Fatfree - Sugarfree Hot Chocolate Mix
3 cups fatfree dry milk
1 cup Splenda
1/2 cup baking cocoa (powdered form)
1 small pkg. sugarfree - fatfree instant vanilla pudding mix.
Mix well. Sometimes I add 1/2 tsp. cinnamon and 1/4 tsp. nutmeg.
Mix 1/4 cup of the mix with 1 cup HOT water and ENJOY!
Blessed Christmas Wishes to One and All!
Rose in Wi.
This is for Brenda (Dec. 15th newsletter) who wanted to know how to make
cornbread with whole kernel corn in it. All I do is drain a can of whole kernel
corn or use frozen whole kernel corn and add it to my favorite cornbread recipe.
I really like Jiffy Cornbread Mix and I make it with one egg and I use sour
cream instead of milk and add the whole kernel corn. The sour cream makes the
best tasting cornbread. Do hope you like this recipe. My family enjoys it very
much.
Happy Holidays ! !
Barbara in Corsicana,Texas
In the 12/15 newsletter Linda asked for a plain sugar free cake. Don't know
if these are what she wants but both are tried and true and are very good.
Bev Fl.
UNBELIEVABLE CHOCOLATE KAHULA CAKE
Preparation Time: 25 minutes
1(18.25 oz.) Devil's Food Cake Mix
1 small (1 oz.) box sugar free, instant chocolate pudding mix
1 c. nonfat vanilla yogurt
1/4 c. canola oil
1/3 c. skim milk
1 large egg +3 large egg whites
1/3 c. Kahula liqueur
1/3-c. semisweet chocolate chips
Cocoa
Preheat oven to 350F. Coat a 13x9"baking pan with nonstick cooking spray and
dust with cocoa. Place all ingredients except chocolate chips in a large bowl.
Beat with mixer for 2 min. or until well blended. Stir in chocolate chips. Pour
batter into prepared pan and bake for 50 min. or until toothpick inserted in
middle comes out clean. Cool before cutting. \
NUTRITIONAL INFORMATION per serving115 cal; 6 g fat; 11g Carb; 3g Protein; 16mg
cholesterol; 118mg sodium. Diabetic Exchanges: 1/2 bread/starch; 1 fat Source:
This recipe is an original from the Cinnamon Hearts Kitchen.
Applesauce Gingerbread
1-1/2 cups flour
1 cup whole wheat flour
2 1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground allspice
1 1/2 cups unsweetened applesauce
1 cup molasses
3 egg whites
combine the flours, sugar, baking soda, and spices, and stir to mix well. Add
the remaining ingredients, and stir to mix well.
coat a 9x13 pan with nonstick cooking spray. Spread the batter evenly in the
pan, and bake at 325 degrees for 40 minutes, or just until a wooden toothpick
inserted in the center of the cake comes out clean.
Cool the cake for at least 20 minutes. Cut into squares and serve warm or at
room temperature with a light whipped topping if desired.
16 servings
157 calories per serving 0.3 grams fat per serving
3.1 g. protein 0 g. cholesterol 146 mg. sodium
1.6 g. fiber
Nancy, Fran in Ottawa was wanting side dishes.
One that I think is so easy is Cracker Barrel Potato Casserole. You need the
large frozen bag shredded potato defrosted, 1/2 to 1 cup chopped onion, 1 16 oz.
carton fat free or regular sour cream, 1 stick butter or margarine, 1 can cream
of Chicken soup. 2 cups shredded cheese and you mix all together and put in a
9"x13" pan. If you wish you can put bread or corn flake crumbs on top mixed with
butter or margarine. Cover and bake at 350 or 375 for 45 minutes to an hour.
Another side dish is corn mixed with onion, green pepper, red pepper, and orange
or yellow or all chopped and cook in casserole or pot on top of store. Another
would be a salad of first layer is lettuce, next is frozen peas, onion, 2 hard
cook eggs, Miracle Whip, and cheese. Make this the night before so the peas can
defrost. The day of and just before you eat mix the salad. It is good and so
easy to make.
Another recipe for a side dish is BBQ Green Beans and this you can put in the
Crock Pot early in the day. You will need to cook 4 slices of bacon 1 small
onion sliced and cook the chopped bacon about 3 to 4 minutes and then add the
sliced onions. Cook the mixture until the onions are transparent. Add 1/2 cup
catsup, 2 to 4 tablespoons brown sugar, 1 to 4 tablespoons Worcestershire Sauce.
Mix that together in the skillet and pour over 1 quart of green beans (I have
used can green beans not fresh). Let the sauce work it way down the green beans.
You can leave this in the Crock Pot for 4 to 5 hours. Make sure the Crock Pot is
warm when you put this in.
Another side dish is Broccoli Casserole and so easy. 2 boxes frozen chopped
broccoli, 1 stick butter, 1 tube Ritz crackers (30), 1/2 lb. Velveeta cheese.
Cook and drain broccoli. Crush crackers and stir in 1/2 stick melted butter.
Melt other 1/2 stick butter and add cheese. Put broccoli in baking dish, then
cheese, then crackers. Bake for 30 minutes at 350.
I don't know why you could not use the Crock Pot again. Just get it warm and put
in and leave for about 4 to 6 hours. Baked spinach and it is 2 pkgs. frozen
chopped spinach, `1/2 cup mayonnaise, 1 slice white bread, 1 can cream of
mushroom soup, garlic salt to taste, 2 tablespoons melted butter. Put spinach in
colander to thaw; press out all liquid. In large bowl, mix raw spinach, soup,
garlic and salt and mayonnaise. Put in 1-1/2 quart casserole. Tear bread into
small pieces and spread over top. Add melted butter. Bake at 350 for 30 to 40
minutes until heated through. That is all the recipes that I can think of.
Susie Indy
For Tom, requesting Lemon Hollandaise Sauce on DEC 15th:
BLENDER HOLLANDAISE
1/2 cup butter
3 egg yolks
1 Tbsp. lemon juice
Dash of cayenne pepper
Place egg yolks in blender with the lemon juice, turn blender on high speed for
5 seconds to blend. Melt butter in microwave until almost boiling. Turn blender
back on high speed and gradually pour in butter. It will thicken into a
beautiful yellow hollandaise in 20-40 seconds. The sauce may be kept warm by
placing the blender bowl in warm water. The sauce cannot be reheated. I it is
not lemony enough for you, I would add another tsp. at a time.
Victoria, NC
Nancy, I am sorry but I forget who wanted a good punch recipe. Someone last
summer sent a very simple but outstanding punch. I used it at the wedding and
the only change that I made was I had an ice ring in the same 2 ingredients.
This punch is easy and taste like a million dollars.
Punch
1 large bottle white grape juice
1 2 litre Sprite, Ginger Ale or any clear pop
any fruit that you wish to put in ice ring
Don't mix this until 1/2 hour before the guest arrive. Put in the ice ring, add
white grape juice in a punch bowl and very slowly had the Sprite or whatever
clear pop that you are using. That is all that you need for the punch. Enjoy.
Susie Indy
Happy Holidays to all! I'm in need of some breakfast ideas for Christmas
morning. Something kid friendly but still palatable to adults I can make it the
night before if I have to, Nothing to time consuming as I am in charge of
Christmas dinner for my entire family and for some reason have decided to
totally change the menu which now includes alligator gumbo, fried chicken,
macaroni and cheese and collard green with ham hock gravy all of which I have
never made before wish me luck LOL. But kids need to eat breakfast so any ideas
would be greatly appreciated. Nancy we love you family is eating wonderful meals
thanks to your hard work and fabulous recipes from your readers
Ricci in PA
Nancy this recipe is for Sue who made a request for it in the Dec 15th
newsletter.
Kathy in Alabama
Chocolate Oatmeal (No Bake) Cookies
2 cups sugar
1 stick of butter
2 tsp. cocoa powder
1/2 cup milk
1 cups peanut butter
1 tsp. vanilla extract
2 1/2 cups quick Oats (quick cooking oatmeal)
Mix sugar, butter, cocoa, and milk in saucepan. Bring to a hard boil for one
minute, stirring constantly. Remove from heat and add peanut butter, vanilla,
and oatmeal. Mix well and drop on wax paper. Let cool. You will need to work
quickly with these.
Hi All !!! Merry Christmas !!! I know of ALL the recipes I've ever had, this
one comes up missing... I'm looking for a GOOD and moist No bake cookie recipe,
I once had one and it was VERY good, but have lost it some how??? Who knows
maybe the recipe ferry came and got it? Anyhow, I'd appreciate it if you could
send in a recipe for them, Please!! Thx, Dee in Tx
P.S. these are the ones that are chocolaty, and have peanut butter in them as
well, with oats . Thx again, Dee
This is for Sue who ask for this recipe in the Dec 15th newsletter.
Kathy in Alabama
Deep Dark Hot Chocolate
1 Tablespoon unsweetened Dutch-process cocoa powder (like Hershey's)
1 Tablespoon + 2 teaspoons Splenda
2 Tablespoons hot water
1 cup 1% milk
Place the cocoa powder and Splenda into a microwaveable mug. Add the hot water
and stir until smooth. Pour in the milk and stir again. Microwave on high for 1
1/2 minutes or until hot. (Do not boil.)
Makes 1 serving
Hot Chocolate Mix
11 cups dry milk powders
1 (8oz.) container dry powdered non-dairy creamer
2-1/2 cups Splenda or dry sugar substitute
1 (16oz.) container instant chocolate drink mix
Sift together the powdered milk, non-dairy creamer, powdered sugar and instant
chocolate drink mix. Store in air tight containers or glass jars for gift
giving. To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of
cinnamon if desired. 80 servings.
Hi Nancy and Siggy.
Merry Christmas and Happy New Year to all.
Enjoy this newsletter very much. Thanks for all your hard work and dedication,
Nancy.
This squash recipe is for Lisa in the Dec. 15 newsletter.
This is by far my favorite squash recipe ever. Everyone goes crazy over it and
requests the recipe. You can use a combo of yellow squash and zucchini or just
zucchini. I use a whole can of Rotel Tomatoes with Green Chilies, but you can
adjust the zing by using less. Let me know if you like it.
Debby in Sugar Land, TX
Squash With Zing
serves 12
5-6 squash, sliced into 1/2-3/4 inch rings
instant minced onion (I use a medium onion sliced into thin rings)
6 T butter, divided it
1/2 can Rotel brand tomatoes with green chilies,
drained
1 C shredded cheese (I use sharp cheddar)
salt and pepper
cracker crumbs
Place squash and onion rings into salted boiling water. Cook until just barely
tender, as cooking will continue in the oven. Drain well. Add 4 T butter,
tomatoes, cheese and salt & pepper to squash/onion mixture. Stir to blend. Pour
into a baking dish. Melt remaining 2 T butter and pour over casserole. Sprinkle
with cracker crumbs. Bake 350 degrees until bubbly, about 30 minutes.
Freezes well.
Hi, Nancy.
This is for Pat in North Carolina in Dec 15th newsletter on the coffee can
bread. I have not tried this so this is not tried and true and you may not want
to print this for want of space. I got it from the internet sometime ago. It's a
bread made by the Diggers, a San Francisco street theatre group from the
sixties.
Source:
http://www.diggers.org/diggers/digbread.html
DIGGER BREAD
This recipe makes one loaf in the 2-lb can and two in the 1-lb cans.
WET MIXTURE:
2-1/2 cups warm water (not over 85 degrees - it it's too hot it will kill the
yeast, which can survive at freezing but not at high temperatures)
1 cake or package of yeast (this is still enough if recipe is doubled, tripled)
1 tablespoon flour 1 tablespoon sugar, honey, molasses (more may be added, or
some of each - we like to use molasses because it's so rich in minerals and
vitamins)
This can be mixed in your 1-lb coffee can - 2 cups water fills it to the middle
line.
Let the wet mix stand while preparing the dry ingredients.
DRY MIXTURE:
1 level 1-lb coffee can whole-wheat flour, or 4 cups
2 teaspoons salt, or to taste
1/4 to 1/2 cup dry milk
MIXING THE TWO: In a large bowl mix the wet mixture into the dry mixture. Let
the dough stand in the bowl until it rises by half, about two hours. The bowl
should be put in a warm place, such as over the pilot light on top of your
stove, and it should be covered. Again, too much heat will kill the yeast, but
at about 80 degrees it is at peak
activity.
THEN KNEAD (see below), drop into a greased coffee can - the 2-lb can takes
2-1/2 lbs dough, the 1-lb can about 1-1/4 lbs - after shaping the dough into a
ball making sure no flour is on the surface. Let rise again until it's just
getting to the top of the can, about 45 min.
BAKE at 390 degrees for the 1-lb can, 55 minutes; or 400 degrees for the 2-lb
can for 60 minutes. Oven should be preheated.
source:
http://www.diggers.org/diggers/digbread.html
from Mom2One in Malaysia
Nancy these recipes are what Sandy in the Dec 15th newsletter requested.
Kathy in Alabama
Frozen Fruit Salad
2 small packages (3 ounces each) cream cheese
1 cup mayonnaise
1 cup heavy cream, whipped
1/2 cup maraschino red cherries, quartered
1/2 cup green maraschino cherries, quartered (or use all red)
1 can fruit cocktail (16 or 20 ounce size), drained
2 1/2 cups diced marshmallows, about 24 marshmallows
Beat together the cream cheese and mayonnaise. Fold in whipped cream, cherries,
drained fruit cocktail, and marshmallows. Pour into a 1-quart freezer container.
Garnish with additional maraschino cherries. Freeze Fruit Salad until firm.
Serves 8
Frozen Fruit Salad
2 (3oz.) packages cream cheese
4 Tbsp. Miracle Whip salad dressing
1 jar marshmallow creme
1 large can fruit cocktail, drained
Let cream cheese soften at room temperature. Then blend with salad dressing and
marshmallow cream. Add fruit cocktail. Put in loaf pan or 10x6 inch Pyrex. Then
freeze. This could also be served as a dessert.
Helen, you posted a punch recipe in the December 15, newsletter, and I wanted
you to know that this is the exact same punch recipe that my mother in law makes
on all holidays. She makes it for weddings and showers and every time we have
something. She keeps it frozen in gallon milk jugs that water comes in. She lets
hers thaw until it is slushy and then pours it in her punch bowls. The reason I
am telling you this, is that I found it so interesting that you would give the
exact same recipe, you are from Mississippi, and YES, you guessed it her name is
Helen too. I just found that to be so odd. We are over here in Seminary and I
know you said you were in Columbia I believe so I guess we are neighbors and it
is a small world. Just found it all so funny and odd. Love all the recipes and
tips Nancy, and the newsletter should win an Oscar if they were given out for
Recipe Newsletters and sites.
Thank you so much for all your hard work and understanding. God Bless you and
your family and Siggy on this Christmas. I know I will enjoy all the recipes
through out the years to come. Thank you again for your very special friendship
and the site.
Cindy in Mississippi
Does anyone have an easy recipe for chocolate fudge made with Splenda. I want
this for a friend who is a Diabetic and not much of a cook so it would have to
be simple with no fancy ingredients. Thanks!!!!!
Peg L. Clifton Springs, NY
Does anyone have a recipe for a version of the Lipton Onion Soup mix that
cuts down on the amount of salt? Thanks.
Jean Lockwood
Some time ago someone requested the recipe or where to by Huli-Huli Sauce. It
is from Hawaii and of all places I purchased a bottle here in Kalispell,
Montana. On the label it says to e-mail them at; hulihuli.com. they will ship it
to you. Its a simple teriyaki sauce. I paid $2.49 for it. Hope this helps.
Judy Montana
Comment
I tried the link and it does not work. Did find that that
http://maui-info.com/HuliHuli_64.html
was a place that one could order this sauce.
Nancy, another fudge recipe that the reviews were 4 stars. This recipe came
from
www.jello.com. If you like chocolate then you should look this site up. They
have chocolate this and chocolate
Jell-O Chocolate Pudding Fudge
1 pkg. (8 squares) Baker's semi-sweet baking chocolate, divided
1/2 cup (1 stick) butter or margarine, divided
1/3 cup water
1 pkg. (4 serving size) Jell-O chocolate flavor instant pudding & pie filling
3 cups powdered sugar
Microwave 4 of the chocolate squares, 6 tablespoons of the butter and water in
large microwavable bowl on high 2 minutes or until butter is melted; stir. Add
dry pudding mix; stir until well blended. Add powdered sugar, 1 cup at a time,
stirring until well blended after each addition. Press into foil lined 8" square
pan. Microwave remaining 4 chocolate squares and 2 tablespoons butter in large
microwavable bowl on high 1 1/2 minutes or until butter is melted. Stir until
chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours
or until firm. Cut into 1 inch squares and will have 48 pieces.
Susie Indy
In the Dec. 15th letter, Jane from Virginia Beach, Va was looking for a
recipe for Sweet Potato biscuits. I have one Source: Mama Dip:
Sweet Potato Biscuits
2 cups cooked, mashed sweet potatoes
1 stick butter, melted
1 1/4 cups milk
4 cups self-rising flour
Pinch baking soda
3 tablespoons sugar
Mix together the sweet potatoes, butter and milk until well blended. Stir in the
flour, baking soda and sugar. Shape the dough into a ball and knead about 8 to
10 times on a well-floured board. Roll the dough out 1-inch thick and cut with a
2-inch biscuit cutter. Bake in a greased baking pan in a 400-degree oven for 15
to 20 minutes or until brown.
Yield: 15 biscuits
Hope this is what she is looking for...Mary in TX
Hi Nancy! I really love this newsletter. I love to cook, and I love the great
suggestions and recipes from all over.
I have a question of my own: Does anybody out there know of a good recipe for
Divinity that does not include nuts (I'm allergic), and is a good one for
somebody who has never attempted it before? I love the stuff, and my Aunt in
Missouri used to make it for me every year at Christmas, but now I live 500+
miles away from her. So, I thought I would make my own, but have never attempted
it. Thanks.
Brenda, Minnesota
I wish everyone a Very Merry Christmas... Hope next year goes as good for you
as this year I want you to know Nancy I really enjoy the recipes you do send, I
want to Thank you so much for the time you spend each and every day to make this
site I have quite a few friends that also get some of the recipes that you send
and they enjoy them so much, The only thing that you I would like to see, is
that you put different recipes and not just the same ones
Thanks for all the different recipes you bring to the internet.
Ann
AMBROSIA FRUIT SALAD
1 (8 ounce) container frozen whipped topping, thawed
2-1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit
cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and
cinnamon. Mix together well and refrigerate for 30 to 45 minutes. Makes 6 to 10
servings
Lisa
This recipe is for Brenda (12/15/04) for the cornbread using whole kernel
corn. It's Delicious...Sherry in WV
Cornbread
1 (15 ounce) can whole kernel corn, drained
1 cup sour cream
2 eggs, beaten
1/4 cup butter, melted
1 cup self-rising cornmeal
1 tablespoon white sugar
2 tablespoons applesauce
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan. In a
large bowl, mix together corn, sour cream, eggs and melted butter. Gradually
stir in the cornmeal, sugar and applesauce. Pour into the prepared pan. Bake at
375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into
the center of the loaf comes out clean.
This is for Brenda. Both of these are good.
Kathy in Alabama
Whole Kernel Cornbread
1 tbsp. bacon drippings or vegetable oil
3/4 cup self-rising cornmeal
1/4 cup self-rising flour
1 can whole kernel corn, drained
1 tbsp. sugar
1 egg beaten
1 cup buttermilk
3 tbsp. vegetable oil
Heat oven to 450 degees F
Grease an 8-inch skillet with bacon drippings and place in oven to heat. In
medium bowl, combine corn meal, flour and sugar. Stir in egg, whole kernel corn,
buttermilk and oil; blend well. Sprinkle small amount of corn meal into hot
greased skillet. Pour batter into skillet. Bake at 450F for 10 to 15 minutes or
until golden brown. Makes 4 to 6 servings. Recipe may be doubled and cooked in a
10-1/2 inch skillet for 25 minutes.
Jiffy Corn Pudding
1 can whole kernel corn (shoe peg white)
1 can cream style corn
2 eggs
1 (8 oz.) box Jiffy Corn Muffin Mix
1 cup sour cream
1 stick butter; melted (Grandma used 2 sticks)
Mix all ingredients together and bake 45 minutes at 375? in a greased casserole
dish.
*Very good with chopped pimento added.
*Also good with chopped green and red bell pepper, chopped and cooked to tender.
**Or kick it up with chopped jalapeno peppers.
This is for Lou. In the Dec. 15th newsletter she asked for a recipe for
fried cabbage. In Louisiana where I grew up this is a pretty standard
dish. All I do is cut my cabbage up in fairly large shred. In an
iron skillet I fry some bacon to obtain a little grease for seasoning.
Saut?the cabbage and a large sliced onion in the bacon grease (reserving the
bacon to add at the completion of cooking). Salt and pepper the cabbage to
taste and add a nice fat pinch of sugar. Cover and cook till it begins to
get tender. Remove lid and continue to fry cabbage till it is of the
doneness that you desire. This is a favorite with my family. Do hope
your family will enjoy it also. Happy Holidays.
Barbara from Corsicana, Texas
Boots in Virginia wants to know how to print out labels for her Christmas
cards. Boots, find out the number of your label sheet, such as is it Avery 5161.
The number is found on the box of labels.
Go to Word and pull down the "Tools" and click on envelopes and labels. Click on
Options. That is where you will find the correct numbers for your labels. Choose
the number of the label. Then click New Document and the labels should appear.
If you clicked on the correct label size and number, that will appear as your
labels in the document. Then simply type in the names, addresses and whatever
else you want. You can change the font, add color, or whatever rings your
chimes.
Contact me if you have any questions:
karlbar@cox.net
Barb in OKC
Hi Nancy & Siggy,
This is for Boots in Va (12/15 newsletter), who wanted how to print out address
labels in Word for her Christmas cards. Go ahead into Word & select Tools, then
select Envelopes & Labels. Click on tab that says New Document. It will create a
new document specially for labels. She can go ahead & type up her addresses in
each box as usual, then SAVE as whatever she wants to name it. She can save on a
floppy or on her desk top if she uses these often. This is also a way to create
your own labels for return addresses or people you send the same correspondence
(utility bills, etc.) I hope this helps, I figured this out one year & was so
glad!
Thanks & Happiest of Holidays to all,
Lara in WV
Hi Nancy,
Once again, Thank You for all you are doing! This is for Boots in VA (12-15
Newsletter) who was asking about printing address labels. When in Microsoft
Word, click on tools, then envelopes / labels. Choose labels , then options.
Once there, you can choose the size label you want to use. You can also download
the template from Avery.com/software. I hope this helps!
On a different note, I'd like to share a tried & true method for rising dough
for homemade bread or rolls. Use your dishwasher! Pour a couple of cups of water
into the bottom of the dishwasher and turn to "dry" cycle. Latch the door & it
heats up while you are making the dough. Cover the dough, place in the
dishwasher & latch the door. Be sure dry cycle is turned off at this point, but
don't open the door until rising time is complete. Works like a charm! Thank you
again, Nancy. Merry Christmas!
Cindy from Henderson, NC
Hi Nancy, It's my first holiday season to be getting your newsletter and it's
been so helpful. I am not an imaginative cook so I need all the help I can get.
I want to say thanks to all who sent in ideas for side dishes to use with ham. I
will really have a spread this year! A special thanks to Myron for letting me
know that the recipes had been in the newsletter, so I can look them up. The
pineapple casserole from LaVerne in Alabama sounds great.
Also, I got word from my son in Iraq today that the cookies I sent arrived in
good condition. He said they lasted about 6 minutes. LOL I think the guys assume
that every box arriving is an automatic sharing session. I thought that might
happen so I sent a lot, and coffee too. I imagine homebaked cookies are among
the things most missed at Christmas by those in the military. It is a little
cooler over there now, so maybe chocolate kiss cookies will work next time.
Thanks for all the help I've been given this year. Nancy, you are a blessing to
so many, and I appreciate you. Thanks to all who contribute in making this
newsletter so terrific! May your days be merry and bright. :)
Doris, S. Indiana
Good Morning Nancy. Val in GA. was looking for a recipe for Bonbons using
Oreo's.
Hope this is the one she wanted.
Bonbons
1 20 oz. package Oreos
1 8 oz. cream cheese, softened
3 T. powdered sugar
16 oz. chocolate almond bark
Prepare a cookie sheet by covering with a sheet of parchment paper or wax paper.
Crush Oreos by pulsing in the food processor or place in 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
mixture into balls the size of small walnuts and place on cookie sheet. When all
the balls are rolled, place the cookie sheet in the freezer for 10 minutes to
chill 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 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.
Place on waxed paper to harden. Chill in refrigerator for at least 30 minutes
and up to one day. Serve chilled.
Alis in Washington
Hi, It's Conne in Philadelphia again. Does anyone have a recipe for pork
chops baked in Dr. Pepper soda.
Thanks , Connie
These recipes are for Lou who requested them in the Dec.15th newsletter.
Kathy in Alabama
Creamed Cabbage
1 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
1/4 teaspoon salt
1 dash ground black pepper
1 medium head cabbage, shredded
1 cup grated Romano cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, blend milk, flour, butter, salt and
pepper. Stir constantly until a thick white sauce has formed. In a separate
medium saucepan over boiling water, steam cabbage until tender but firm. In a
small baking dish, alternate layers of sauce, cabbage and Romano cheese. Bake
approximately 30 minutes, until sauce and cheese are bubbly.
Southern Fried Cabbage
1/2 pound bacon
1 large head cabbage
1/2 tsp salt
1/2 tsp black pepper
1 clove garlic
Black pepper to taste
Fry the bacon until crispy in large frying pan. Pour off most of the grease.
Break the bacon into pieces.
Chop the cabbage into pieces removing the hard center. Add the cabbage to the
pan containing the bacon. Add the seasoning and 1/3 cup of water. Cook covered
over medium heat for 5 minutes. Stir then continue cooking until desired
tenderness. (Cook all water out of cabbage.)
In the December 15th newsletter Laura was requesting a recipe for Caramel
Cups. I hope the following recipe is what she is looking for.
For Lou 12/15/04
CREAMY CABBAGE CASSEROLE
1 med. cabbage, coarsely chopped
3 Tbls butter or margarine
1/4 cup all-purpose flour
1/2 cup milk
1 cup whipping cream
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1/4 cup grated Parmesan cheese
1/3 cup toasted breadcrumbs
1 Tbls melted butter or margarine
Cook cabbage, covered, 10 min. in a small amount of boiling, salted water. Drain
well and set aside.
Melt 3 Tbls butter in heavy saucepan over low heat; add flour, stirring until
smooth. Cook 1 minute, sitrring constantly. Gradually add milk and whipping
cream; cook over med. heat, sitrring constantly until thickened and bubbly. Stir
in salt, pepper and nutmeg. Add cabbage to white sauce, mixing welll;
spoon into buttered 1-1/2 qt. casserole. Sprinkle w/cheese, and top
w/breadcrumbs; drizzle with 2 Tbls melted butter. Bake at 375? for 20 minutes.
Yield: 8 servings
Source: Southern Living
LaVerne - Alabama
For Patty 12/15/04 request for rice pudding.
Had this rceipe for many years - don't remember
where it came from.
RICE PUDDING
2 cups milk
1 pkg (small) vanilla pudding (Cook and Serve type)
3 Tbls sugar
1 tsp vanilla extract
1/2 tsp cinnamon
2 cups cooked rice
Heat milk to boiling over moderate heat. Quickly stir in vanilla pudding and
bring to boil. Remove from heat and stir in cinnamon dissolved in vanilla and
sugar. Stir in cooked rice and raisins.
Serves 4 to 6
LaVerne - Alabama
Saut?d Cabbage
1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Cut the cabbage in half and, with the cut-side down, slice it as thinly as
possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large saut?pan or heavy-bottomed pot over medium-high
heat. Add the cabbage, salt, and pepper and saut?for 10 to 15 minutes, stirring
occasionally, until the cabbage is tender and begins to brown. Season, to taste,
and serve warm.
Mary in TX
Nancy
One head of cabbage sliced thinly. Two tablespoons butter salt and pepper to
taste. Melt butter in skillet. Add cabbage and salt and pepper. Cover and cook
on low heat until cabbage is dine.
Ginny
This is for Laverne in Alabama.. what wattage is your microwave. Seeing as
your fudge recipe comes highly recommended I would like to try it.
Darlene in Utah
For Donna in IN and any other interested parties in Nancy Land (Someone used
that terminology yesterday and I like it!), I apologize for doing yesterday what
is one of the things that irritate me about the newsletter. Don't get me wrong,
I LOVE THIS SITE. But I sent a response to Donna
recommending two side dishes that I considered would go well with ham, potato
salad and baked beans, THEN I didn't include the recipes. I Apologize, and here
they are if you're tuned in. It really would be great if we all started
including the recipes when we send a posting to respond to a person's request
and a recipe is applicable. My most sincere apology to all!
Myron Drinkwater - Lake Forest, CA
WALDORF SALAD
6 large winesap or other red apples
1 1/2 Tbsp lemon juice
1 3/4 cups chopped celery
3/4 cup walnuts or pecans, coarsely chopped
1/2 cup raisins
1 cup salad dressing
Peel and dice apples. Sprinkle with the lemon juice (to keep apple from
browning); add chopped celery and raisins and toss together. Cover and chill for
at least 2 hours. Just before serving, add nuts and salad dressing, tossing
lightly to evenly distribute salad dressing. Serve on crisp lettuce leaves or
directly from salad bowl. Yield: 6 servings.
WATERGATE SALAD
2 boxes pistachio instant pudding mix
1 cup chopped pecans
2 cups miniature marshmallows
1 large tub Cool Whip
1 large can crushed pineapple, undrained
In a large mixing bowl, mix the dry pudding mix with the pineapple and juice
until pudding mix is mostly dissolved. Fold in the Cool Whip, then marshmallows
and chopped pecans. Chill in refrigerator for 2 hours before serving.
Merry Christmas to all the good cooks out there. And Thanks to all for
sharing their recipes and tips.
Sunshine in South Texas
Caramel Cup Tassies
1 (8 ounce) package cream cheese
2 cups all-purpose flour
1 cup butter flavored shortening
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 teaspoons coffee flavored liqueur
1/2 cup butter
1/2 cup shortening
2/3 cup white sugar
1 (5 ounce) can evaporated milk
2 teaspoons coffee flavored liqueur
Preheat oven to 350 degrees F (175 degrees C). Beat together the cream cheese,
flour, and 1 cup of the butter flavored shortening until well combined. Press
dough into a mini muffin tin.
Bake at 350 degrees F (175 degrees C) for 18 minutes. Melt the caramels in the
microwave or on the stovetop. Add 1 (5 ounce) can of the evaporated milk and 2
teaspoons of the coffee liqueur. Set aside to thicken. To Make The Topping:
Combine the butter, the remaining 1/2 cup shortening, the remaining 5 ounces
evaporated milk, white sugar and 2 teaspoons coffee flavored liqueur. Beat for
at least 8 minutes. To Assemble: Pour caramel mixture into the baked cups,
filling them halfway. Wait 10 minutes and then top with the topping mix.
Sprinkle with ground pecans, if desired.
Makes 2 dozen.
Ladie's Cabbage
Boil in water to cover a firm cabbage for l5 minutes. Continue to cook until
cabbage is tender. Drain and set aside until cold.
Chop cabbage fine and add 3 beaten eggs, a tablespoon of butter and 2
tablespoons of light cream. add pepper and salt to taste. Stir well and bake in
a buttered casserole until brown, at 325 degrees for about 25 to
30 minutes.
DeeO
This is in response to Fran in Ottawa, who wrote in to the December 15th
newsletter, looking for suggestions as to what would go well, as an easy side
dish to Ham, Potato Salad & baked beans, for her Christmas dinner. Easy
suggestions would be steamed broccoli and/or cauliflower topped with cheese
sauce. Green Beans. Waldorf Salad. Those are all complimentary to the things
you've already got on your menu. Another suggestion, which would take a little
more prep, would be the following casserole.
SPINACH CASSEROLE
1 box frozen CHOPPED spinach
5 oz. cream cheese
3 oz. pepper jack cheese
1 can cream of mushroom soup (or can substitute any other "cream of" soups, like
chicken, celery, cheddar or shrimp)
1 can French fried onion rings
Crushed white cheddar cheese-its (about 2 cups of crumbs)
1 stick butter.
Prepare the spinach according to package directions. Drain well. (I line my
colander with paper towels, let the spinach cool in the colander, and then wrap
the paper towels around it, and squeeze it out, to get out "excess" moisture.)
Heat the cream cheese, pepper jack cheese and soup in the microwave, until
cheese melts. Add the spinach & the fried onion rings. Mix, and pour into
GREASED 9X9 casserole. Melt butter, and add enough cracker crumbs to soak it all
up. Sprinkle crumbs on top of casserole, and bake for 25 to 30 minutes in a 350?
oven. This is EXCELLENT, and goes well with ANYTHING!!! You can cut up a little
fresh chive, if you have it, and sprinkle on top, before serving.
Josie-Lynn in Georgia
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
