Thought for the Day
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Dec. 22, 2004 newsletter
Thank You to Jaylene from Canada for the Maple Walnut Fudge (Dec 17 newsletter)-
it was delicious and easy! I took it to work yesterday and it was devoured
quickly. Merry Christmas to everyone
Teresa
Friday, Dec. 24th.
I have not been able to send the newsletter all day from Yahoogroups.
Friday, Dec. 24th newsletter is posted online but have not been able to send
out an email to let members know it has been posted.
Nancy
Take that cast iron skillet and scrub it . I used comet cleanser on mine it
to 4 times of doing that. But it works I would wear gloves then when you have
wiped it dry with paper towels put it on the stove let it get warm to hot turn
off the burner. Let it sit there until cool then put a small amount of oil and
wipe the oil all over the inside. Then take more paper towels and wipe as much
oil out as possible. That stops the rust. If you are stacking it on top of
another cast iron skillet I learned to put a single paper towel between them. It
really helps plus I store cast iron in my oven until I need them. They rust less
there as is dry in the oven.
Judy Montana
Thank you so very very much, Judy, for the orange slice cookie recipe. I had
given up hope of finding one, Have a great holiday. By the way, does anyone have
a recipe for MANDRIAN ORANGE SALAD? I made it yrs. ago, but, can't remember how
to make it. Thanks again Judy.
Shirley in Missouri
New Year Apple Cake
4 large tart apples
1 cup sugar
2/3 cup butter, melted
1 cup chopped pecans
2 eggs, lightly beaten
2 teaspoons vanilla
2 cups sifted flour
2 teaspoons baking soda
2 teaspoons allspice
1 teaspoon cardamon
1/2 teaspoon salt
Preheat oven to 350. Grease two 8 or 9-inch cake pans. Peel, core and chop
apples. Combine apples, sugar, butter and nuts in medium mixing bowl. Add
vanilla and eggs. Sift dry ingredients, and add to apple mixture, stirring only
briefly. Divide batter between pan. Bake at 350 for 40 to 50 minutes or until
knife inserted comes out clean. Cool on rack. Make a week ahead and refrigerate
so flavors mellow. Serve at room temperature, yield 10 to 12.
Chef Raymo--Enjoy
The family cookbook is selling good, thank you
Thank-you to all who gave me recipes for tomato soup. I can't wait to try
them and will let you know what happens :). Also, I'm glad your fudge turned out
Monica. After having Maple Fudge, no other flavour tastes quite right!
Merry Christmas and Happy New Year to All.
Jaylene in Canada
Merry Christmas & Happy New Year to you Nancy & Siggy & to everyone who
receives this newsletter. I have a question regarding Pizzelles....can they be
frozen & if so, for how long? I made mine today, & I made 13 ? dozen.
Fortunately my pizzelle maker does 4 cookies at a time. It would be so much
easier if I could make them a few weeks ahead. Thank you in advance for any
comments.
Nanci, Upstate NY
Susan, I know the recipe you requested. I used to make it, but haven't for a
long time. I actually never had the true recipe. First, I browned a pound of
good ground chuck in a pan, along with a large diced onion , salt and pepper. I
let it cool. While it was cooling, I followed the directions on the Bisquick box
for biscuits. I rolled out the dough, using my rolling pin and more Bisquick on
the rolling pin to keep it from sticking. When the meat was completely cool, I
spread it over the dough, then rolled the dough up like a jelly roll. I cut the
roll into slices about 3/4 of an inch thick and placed them on a greased cookie
sheet. I baked them for the amount of time suggested for biscuits. They'll be
golden brown. I served them with a sauce made from a can of mushroom soup,
heated. They were yummy and you're making me hungry for them. Colorful with peas
and carrots or another green veggie. Enjoy!!!
Corinne from Pittsburgh
This is for Jaylene in the Dec. 21 newsletter......This is a recipe I use to
make homemade tomato soup.
Homemade Tomato Soup
1 qt. of chopped tomatoes. Do not drain.
1 8 oz. can of tomato sauce.
Put chopped tomatoes and tomato sauce in a pan and bring to a boil.
Add
1/2 teaspoon Baking Soda.
This will boil up high so you will need a big pan that will let it boil up and
not run over.. I then stir it around a little. Then you add milk... I use
regular milk and I add enough to my the color of the soup a medium pink .. If
you like a richer tomato taste you will add less milk... Or if you like a milder
taste you just add a little more milk... I add NO salt because the chopped
tomatoes and tomato sauce have enough in it. I add black pepper to taste and
about a 1/4 cup of butter. DO NOT let it come to a boil...My Mother-in-Law gave
me her recipe and it didn't have tomato sauce in it... But we like a richer
tomato taste so I started adding the tomato sauce.. I made some when she was
here the last time and she really liked mine better than hers. I have used both
home canned and store bought can tomatoes.
Pat
Happy Holidays to you Nancy, Siggy and all your loyal readers. I am off for
two weeks and enjoying the newsletter more now that I can try some of the
recipes w/o being tired from work.
For the person with the rusty cast iron skillet. This is the directions that
came with my cast iron cookware. Wash with hot soapy water and a stiff brush.
(Need to get all the rust off that will come off.) Rinse and dry completely.
Apply a thin coat of vegetable oil or melted vegetable shortening to the entire
surface, both inside and outside. Line the lower oven rack with aluminum foil
and preheat your oven to 350 degrees. Place the cookware (skillet) upside down
on the upper oven rack. The aluminum foil will catch any drippings. Bake for 1
hour at 350 degrees, then turn the oven off and let the skillet cool before
removing. Store uncovered in a dry place. After use, clean using hot soapy water
only (do not wash in dishwasher). Towel dry immediately and apply a light
coating of vegetable oil to cookware while still warm. I also have their website
if anyone needs it. It is
http://www.www.lodgemfg.com/
Hazel from Georgia
For Jean in Va.- Dec 21 th newsletter regarding how long 3 bean salad will
keep. we love this and I guess we have had it for at least a week and it is
still good. In fact , its better after it the flavors mingle together. It
usually doesn't stick around any longer than a week around our house.
Joyce
I just got in an order of Almond Chocolate Chip Cookie mix from the
Prepared Pantry. I just made a double batch of the cookies for my mail
person, my next door neighbor and for the Highway Patrolman across the street.
I have never found such good tasting cookie mix in my life. The almond
flavor makes them a have a wonderful flavor.
Nancy
Will appreciate a TNT recipe for stuffed pork chops.
Alex
I received a very nice chocolate candy from one of my students (not sure
which student) and would love the recipe. They were uncooked balls which were
dipped in chocolate. The inside was definitely peanut butter and perhaps crushed
graham wafers as well. Any ideas?
Nancy - Ottawa
I ate a "ribbon salad" recently and loved it. It has green jello, red jello,
and I believe cool whip in the center along with nuts. That is all I know. I
just love it. Do any of your readers have a recipe for this? Thanks, Marie in VA
Nancy, I've been receiving your newsletter, it seems like for years. Taking a
moment of your very valuable time I would like to wish you a most wonderful
Christmas and a healthy, prosperous New Year.
Your newsletter is by far the very best! To hear from so many wonderful people
out there with their helpful hints and suggestions is awesome, and if not for
you, this information wouldn't be provided for us in one newsletter.
To Darlene in Utah - her Old Fashioned Dark Fruitcake that appeared in your
December 5th newsletter is wonderful. This was my first experience in making
fruitcake and I chose the perfect recipe to make. Thank you!
And, to all you wonderful readers out there: Merry Christmas to all of you, and
hoping for you a wonderful 2005!
Joann in SC
To Joe in Arizona
Thanks so much for letting me know how to get rid of my housework. Will try it
immediately.
I'm still laughing!
LaVerne - Alabama
New baking manual is now available
Learn about . . .
Flour Types and Their Uses
Yeast
Sugars and Other Sweeteners
The Leaveners
Salt
Butter, Shortening, and Oils
The Wonderful World of Eggs
How Ingredients Work in a Bread Machine
Tips for Improving the Odds with Your bread Machine
To get your copy
CLICK HERE
Nancy, I sure hope you and Siggy have a Merry Christmas and a Happy New Year.
This past Saturday I took my 77 year old mother and her 75 year old sister to
the neighboring town of Pickens, SC where they were born. We ate lunch at
Yoder's at Meece Mill. They served the best apple fritters. I have looked in
some of my cookbooks for a recipe but so far haven't found any. Would anyone
have a recipe they would share. Also my aunt would love to have a good recipe
for Biscotti.
Thanks, Judy from Simpsonville, SC
This is for Kathie in Arizona, news letter dated 12/23/04. Use a Scotch
bright pad or a steel wool pat and remove all traces of rust and any other
scale. Then re-season the skillet as follows. Pre heat your over to 270? to
300?. Coat the insides of the skillet with LARD, do not use vegetable
shortening. Place it in the oven for 15 minutes. Remove and pour out any excess
lard. Return it to the oven and leave it for one hour. Remove, let cool slightly
and wipe with a paper towel. You can repeat this seasoning process 3 or 4 times
and you will have a surface that is close to Teflon. If the skillet is in real
bad shape you can coat it with oven cleaner and place it in a plastic bag for up
to 24 hours.
Then clean and season as stated above. I hope this helps.
Phil in Ohio
In the 12/22 newsletter, Kathie in AZ wanted to know how to get rid of rust
stains from her cast iron skillet. I've always heard that you can get rid of
rust by using a steel wool pad and LOTS of elbow grease. I also think I remember
reading that using kosher salt (because the grains are bigger than regular salt)
can also help some, as salt is an abrasive. Good luck.
Also, Sheri in OH wanted to know how to stop her pumpkin pies from splitting. I
think its because they've been overbaked. You should take them out of the oven
while the middle of the pie is still a little "jiggly". The residual heat in the
pie will continue to bake it.
Happy holidays to all, especially Nancy and Siggy.
Cherie in TX
This is for Kathy in Arizona regarding her rusted cast iron pots in
newsletter on 12/23/04.
How to Clean a Rusty Skillet
Don't toss that pan - a little elbow grease (and some real grease) is all it
takes to bring a rusty cast-iron or steel skillet back to life.
Steps:
1. Assess the degree of rust on the skillet. If the rust forms only a thin coat
on the outside, then the skillet can be saved. If the rust has penetrated deeper
than about 1/8 inch, then it's probably doomed.
2. Use a steel scouring pad or a copper mesh scouring pad and a heavy-duty
scouring powder mixed with hot water to scrub the skillet.
3. Scrub the entire skillet vigorously. If it still has some old "seasoning," or
glazed-on oil, scrub this off as best you can.
4. If necessary, use a variable-speed drill fitted with a wire brush attachment
to clean out and smooth deeper pockets of rust. This can also be used to clean
the entire skillet.
5. When all the rust has been scrubbed off, wash the skillet well with regular
soap and water, then rinse it in several changes of water.
6. Dry the skillet in a hot oven for at least 20 minutes and allow to cool
completely.
7. Season the skillet well before using.
This method works every time....Sherry in WV
This is for Kathie in Arizona. If you can find someone in your area who does
sand blasting, that works very well. My brother-in-law had their cast iron sand
blasted and looked like it was brand new.
Hope this helps.
Sonja in West Texas
This is for Sheri in Ohio. Just this week I received a Recipe Booklet from
Very Best Baking with favorite Libby's recipes that gave recipes and some
kitchen secrets. It stated that to keep it from cracking try reducing cooking
time by 5 to 10 minutes and to bake the pie in the lower third of the oven.
Zelda from Grand Prairie, TX
I have read many postings about the sweet milk. I know that Milnot makes a
sweet milk that is available in their canned milk. I gave a friend of mine a
recipe for my potato soup that called for Milnot and she used the sweetened
variety that she then told me was too sweet. I had never heard of such a thing.
Then I did see it in the grocery aisle with their regular canned milk. So Milnot
does have that sweet milk in their canned milk. Hope this helps others in their
search.
Thank you again Nancy for a wonderful website. I hope you have a wonderful
Christmas spent with your family. God Bless you for your work. I know I am
speaking for many when I say thank you for all the time you put into this
website. It is most appreciated!
Rae in Michigan
To Sheri in Ohio, 12\22\2004 Bake you pie in the lower third of your
oven,This tip comes from Libbeys.
Harvey in Central Pennsylvania
Hi Nancy,
I was wondering if some of the other great cooks on this site could give me a
helping hand. I am having a whole beef tenderloin for Christmas and have had
problems cooking this type of roast in the past. Every cookbook/site I check has
different ways to cook it. One time I made a smaller one and it was to be cooked
at 450 degrees for, if I recall, 1/2 hour and then roasted at a lower
temperature for longer. It was way too much browning and was almost charred.
Some cookbooks and sites say to cook at a high temperature for a short time,
some say a low temperature for a longer time, and some have other ways
altogether. One of the big problems is that I like MY portion very well done --
I mean NO red. Of course, no-one else likes it quite that done and I need to
have it done enough for me to eat but not so well done that nobody else will
like it. I can always leave a small portion in the oven a little longer for me
while the rest is being carved, but
I'm really at a loss as to what the best way is to cook it.
I'd really appreciate any suggestions. It will be served with a green peppercorn
cream sauce so that will help if it is a little too well done -- but -- my one
son won't eat the sauce 'cause it has cognac in it. (Doesn't like any alcohol.)
Thanks so much and everyone have a wonderful holiday. Say "meow" to Siggy from
my tortoiseshell cat Selena. She's going to be 17 in the spring and is still
going strong. :-)
Sue from NJ
Hi - I'm hoping that you can help me. I frequent a restaurant close to my
house - They offer "home" cooking and they have a vegetable casserole that is
outstanding - of course, they won't turn loose of the recipe - I know that they
use canned mixed vegetables and it has a ritzcracker/butter topping but I don't
know what makes the casserole ... well ... the casserole.
Do you have any recipes or suggestions? I was thinking some kind of soup (cream
of whatever) but to be honest I'm not much of an experimental cook. Anything you
have would be great! Thanks
Anita W
Hi Nancy, just want to thank all the gals that responded to my request for an
Opera Fudge recipe....They all sound so good and I will give ea and every one a
try...Thanks for the quick response. Merry Christmas to all. Dee in Fl.
Hi Beth in PA,
Here is 2 other recipes that I have for the pizelles that use the butter and are
also very good. I always store my pizelles in a tin.
MB
Pizelle
1 c sugar
1 c melted butter
6 eggs
3 c flour
1 tsp. anise extract/oil
3 tsp. anise seed
Cream together sugar and butter. Add eggs. Blend well. Add flour and all other
ingredients, mixing thoroughly. Spoon (about 1 heaping tbsp.) onto iron and cook
as directed. Cool on wire racks.
Pizzelle
12 large eggs
4 c sugar
7 c flour
2 c butter, melted
4 tbsp. anise extract/oil
1/4 c anise seed
Beat sugar and eggs together until smooth. Mix in extract and melted butter. Add
anise seeds. Add flour and blend until smooth. Bake according to iron
directions. Cool on wire racks.
This recipe makes a LOT!
In both recipes, if you omit the anise flavoring and substitute your favorite,
you can roll them while they are still warm (as soon as you take them out of
iron) and fill them with custard or ice cream
I want to thank Betty in Miss. for the Pecan Pie for a Crowd recipe. Just
what I wanted.
Thanks again & Merry Christmas To All,
Joyce in TX
Merry Christmas Nancy and Siggy!
Below are 3 recipes so very good for the holidays.
Chris in NM
My Mom's Date Nut Kimkels
(Mom used to make these every Christmas and I tried to follow her tradition
with my 2 kids.)
? c. butter
? c. sugar
? lb. (8 oz.) pitted dates, cut up (Dole packages these already cut up in 8
oz. pkgs.)
1 large egg, beaten
1 tbl. milk
1 tsp. salt
1 tsp vanilla
? c. chopped pecans
2 c. Rice Krispies
shredded coconut
Combine butter, sugar and dates in large (3 qt.) saucepan and cook over very low
heat until mixture comes to a boil. Meanwhile, mix together well-beaten
egg, milk, vanilla and salt. Add to date mixture. Stir to combine
and cook for only 2 minutes. Set aside to cool slightly. When cool
stir in nuts and cereal. Form into small balls and roll in coconut.
Makes about 4 dozen. Refrigerate.
Stuffed French Toast from my friend Peggy in Wyoming (this is sooo good!)
12 slices French bread, about 1/2" thick
1 8 oz. pkg cream cheese
4 eggs
1/2 c. sugar
3 c. milk
1/2 c. brown sugar
1 tsp. cinnamon
your favorite jam - optional (my added ingredient)
Spread softened cream cheese on half the bread slices. Arrange evenly in
the bottom of a 9 x 13 x 2" baking dish which has been sprayed with Pam or
equivalent. *At this point you may spread the jam on top of the cream
cheese.* Arrange the remaining slices of bread to cover the cheese.
Beat together the eggs, sugar, milk and vanilla. Pour over bread.
Cover with plastic wrap and keep in the fridge overnight (or 4 - 5 hours).
Sprinkle top with brown sugar/cinnamon mixture and place dish in a 350?
preheated oven. Bake about 45 minutes, or until puffed and brown.
Serve immediately. Serve with syrup or fruit topping.
Jagerschnitzel
This is a delicious dish I ordered again and again when I was stationed in
Germany with the Army. It is best served with French fries to clean up the
remaining gravy and a nice garden salad. Prep Time: approx. 15 Minutes. Cook
Time: approx. 25 Minutes. Ready in: approx. 40 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by DSPIRAL73
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1-1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
1 tsp. paprika
1 In a shallow dish, mix together the bread crumbs and flour. Season with
salt and pepper. Place the egg on a separate dish. Heat oil in a large skillet
over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb
mixture. Fry in the hot oil until browned on both sides, and cooked through,
about 5 minutes per side.
2 Remove the pork to a platter, and keep warm. Add onion and mushrooms to the
skillet, and cook until lightly browned. Pour in water, and dissolve the
bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and
sour cream; stir into the skillet. Cook over low heat until thickened, but do
not boil. Spoon over the pork cutlets, and serve immediately.
*What I did: I only coated the cutlets in bread crumbs and skipped the egg
thing. So messy! I followed the rest of the instructions till the
water and bouillon. I used 1 can of chicken broth instead. I also
mixed 1 tsp. of paprika into the cornstarch and sour cream. Also, after
the onions and mushrooms were lightly browned and sour cream mixture added, I
then added the cutlets back to the mixture, covered and slowly simmered for 30
minutes. Next time I would place it all in a baking dish after all the
browning and bake on low for 40 minutes. This was excellent!
To Nancy and Siggy, I would like to wish you both a Merry Christmas and best
wishes for the coming New Year. Nancy thanks so much for all your hard work on
this wonderful newsletter, which we all enjoy so much!
Cindy Riley, Ont, Canada
What have I been eating all these years????
Growing up, my mother often joked that the four food groups were frozen, canned,
take-out and boxed. That being the case, this is the first non-canned tomato
soup I've ever had. I'm never going back to the other stuff! Wow, there is no
comparison! Thanks for all the recipes! I'm going to have fun finding my
favorite.
Jaylene -- Canada
Dear Nancy,
Thank-you for all your hard work on the newsletter. May all your days bring you
peace and love. Someone sent in an answer to my long-standing prayer. I had to
give up Christmas trees several years ago. I am allergic to them so much that I
would get acute bronchitis. My husband understood, but it just has not been the
same. Artificial trees can be nice, but that lovely pine scent just cannot be
duplicated. Next year I will buy a real tree and leave it outside for 2 or 3
days and then enjoy every moment it is in my home.
I don't know who sent in that tip, but whoever you are, I thank God for your
kind and caring heart. I will think of you every Christmas and pray that you are
well and happy.
From me and my cat, Mariah, happy holidays to all!
Irma in San Antonio, Texas
Hi Nancy,
This is for Kathy in AZ that wanted to know how to clean a cast iron skillet.
Pour white vinegar in it for a couple of days and it should come clean. You can
use a brass brush to lightly scour over it too. Then put some cooking oil in it
to season it.
Becky in Ohio
Seasons Greetings to all my fellow cooks! Does anyone have a recipe for the
seasoning Bojangles restaurants uses on their French fries or perhaps do you
know where it can be purchased. The restaurant does not sell it. Would
appreciate your help.
Debi
Will these cleaning tips work on a baking pan as well? I had one that
requires seasoning before use and a friend who was staying over used it before I
was able to prep it.
Cathy H
Nancy one of our daughters one year did this for her sisters daughter and she
was so happy. It is so easy and it is stuff we have on hand this time of the
year.
On the bag or paper sack put a picture or drawing of a reindeer. I am sure that
they are on the internet. You then put the picture and inside you put the
glitter (any color) and the oats (oatmeal oats) inside the bag. Here is the
message:
Magic Reindeer Food
On Christmas Eve, before you go to bed, sprinkle this Magic Reindeer Food on
your lawn. The magic glitter, sparkling in the moonlight and the smell of the
oats will help to guide Rudolph right to your house. Merry Christmas!!!
Susie Indy
Just took Almond Biscotti out of the oven. The smell of baking is all through
the house.
We are having a rare snow storm that looks like Powdered Sugar coming from the
sky. So pretty and silent. A perfect day for baking. Here is the boscotti recipe
From my Italian friend Alayna
ALMOND BISCOTTI
2 TBSP. Water
3/4 cup vegetable oil
2 eggs
1 cup sugar
2 tsp. cinnamon
1 cup dark brown sugar
? tsp. ground cloves
2 tsp. baking powder
2 ? cups flour (more if dough too sticky)
1 cup sliced almonds. toasted
Beat all wet ingredients. Add dry. Mix well until soft dough is made. Add
almonds. Knead into a ball. Divide into thirds. Shape each third into a loaf.
Bake at 350f
25 minutes. Run metal scraper under loaves to loosen. Let cool. Cut at an angle
into 1 ? slices. Re-bake on sides 5 - 8 minutes. For softer treat, do not bake
second time.
For a snowy day project for the kids spread peanut butter on a pine cone. Roll
in bird seed. Use string to tie on a tree branch to feed the winter birds.
Cat Treat
20 saltine crackers
1/2 cup whole wheat flour
2 tsp. chicken bouillon granules
1 (3oz) can snack size chicken or tura or salmon
1/4 cup water or chicken broth
Crush saltines into a fine crumbs. Place crushed crackers into a medium bowl and
add remaining ingredients. Mix well. Finish mixing with your hands. Shape into
balls the size of marbles. This is a no bake treat. Store in freezer. Thaw as
needed.
makes 125-150 treats
*From Presents for your Precious Pets by Jackie Gannaway
Nancy, I wanted a excellent tomato soup recipe and I think that I have found
it. This is for Jaylenne in Canada, I believe, in the 12/19, 12/20 wanted a
Tomato Soup recipe. I found this on the www.Allrecipes web site.
Tomato Soup
1 29 oz. can died tomatoes
1 10.5 oz. can condensed chicken broth, undiluted
2 tablespoons margarine
2 tablespoons white sugar (I will be leaving this out)
1 tablespoon chopped onion
1/4 teaspoon baking soda
2 cups heavy whipping cream
In a large stock pot mix tomatoes, chicken broth, butter, sugar (if using),
onion and baking soda. Simmer for 1 hour. In a double boiler heat cream until
hot. You can also do this in a reguar saucepan over low heat, but watch it
carefully so that the cream does not scorch! Once heated through add to tomato
soup and serve.
Some of the reviews suggested to use 1/2 & 1/2 instead of the whipping cream
Susie Indy
Below are a couple of recipes for Autumn Soup that someone requested. I've
tried the first one and it's good. I've also seen a variation of that particular
recipe with squash or zucchini added. The second one came from the McCormick
spice web site and sounded so good that I just wanted to send it on in case the
person requesting it would like to try it instead. Happy Holidays!!!
Mary H from Alabama
Autumn Soup
1 Lb. ground beef
1 C. chopped onion
4 C. water
1 C. cut-up carrots
1 C. diced celery
1 C. cubed, pared potatoes
2 Tsp. salt
1 Tsp. bottled brown bouquet sauce
1/4 Tsp. pepper
1 bay leaf
1/8 Tsp. basil
6 tomatoes**
In large saucepan, cook and stir meat until brown.
Drain fat off. Cook and stir onions with meat until onions are
tender, about 5 minutes. Stir in remaining ingredients, except
tomatoes; heat to boiling. Reduce heat; cover and simmer 20
minutes. Add tomatoes; cover and simmer 10 minutes longer or
until vegetables are tender. Makes 6 servings.
**One can (28 ounces) tomatoes (with liquid) can be
substituted for the fresh tomatoes. Reduce water to 3 cups.
Stir in tomatoes with remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 20 minutes. The canned tomatoes
break apart and give a rosy color.
Autumn Harvest Soup
3 tablespoons butter
1 cup chopped onion
1 butternut squash (about 2 - 2 1/2 pounds) peeled, seeded, and cut into
3/4-inch chunks
1 medium golden delicious apple, cored and cut into 1-inch chunks
1/2 cup chopped pecans, toasted
1 tablespoon brandy, optional
1 can (14 ounces) chicken or vegetable broth
1 teaspoon McCormick? Ground Ginger
1/2 teaspoon McCormick? Ground Nutmeg
3/4 cup whipping cream
sour cream, optional
1. Melt butter over medium heat in a large saucepan. Add onion and saut?about 3
minutes, or until slightly softened. Add squash, apple, pecans, and brandy. Cook
over medium heat, stirring occasionally, for 1 minute.
2. Stir in broth, ginger, and nutmeg. Bring to a boil; reduce heat. Cover and
simmer, stirring occasionally, about 25 minutes or until squash and apple are
tender. Cool slightly.
3. Working in batches, blend squash mixture in a blender or food processor until
smooth. Return squash mixture to saucepan. Stir in whipping cream. Heat through,
but do not boil. Top each serving with a dollop of sour cream, if desired.
Enjoy!
This is for Kathie in Arizona who asked about cleaning a rusty old iron
skillet in the 12/22 newsletter. I put my iron skillets in my self-cleaning
oven. When I open the oven and take it out, I immediately rub the skillet with a
solid shortening such as Crisco. If the Crisco is not rubbed on the skillet, it
will rust again.
Margaret in MS
For Kathie in Arizona;
I have seen People put the skillet in fireplace or a bonfire and let the skillet
burn for a while. Then scrub it good and temper it again To temper it rub some
grease into the inside and bake in oven. May have to bake in oven twice. I have
an iron skillet that I only cook cornbread in and it never sticks unless someone
cooks eggs in it.
MSM TX
Hello Nancy. Merry Christmas.
This is for everyone wondering about sweet milk. Sweet milk is the milk that
comes from cows and is homogenized and pasteurized. It comes in pint (boxes),
quart (boxes) half gallon jugs and gallon jugs. It is found in the dairy section
of the grocery stores. It is not canned or condensed.
Robert
Does anyone have a recipe for Cinnamon Glazed Almonds , the kind that you'd
find at craft fairs?
Thank you, D. Boyce
12-22-2004
For: Kathie in Arizona
Clean cast iron pot very good and thorough dry. Coat pot with Crisco shorting
(not oil). Don't leave excess grease in pot as this will gum up and smoke. Heat
oven to 300 ? and put cast iron pot in for an hour. Repeat if necessary. With
regular use and not scrubbing pot it will get better with age. (Cast Iron pots
were the first non-stick cooking pots.)
Lillie in Louisiana
Take that cast iron skillet and scrub it . I used comet cleanser on mine it
to 4 times of doing that. But it works I would wear gloves then when you have
wiped it dry with paper towels put it on the stove let it get warm to hot turn
off the burner. Let it sit there until cool then put a small amount of oil and
wipe the oil all over the inside. Then take more paper towels and wipe as much
oil out as possible. That stops the rust. If you are stacking it on top of
another cast iron skillet I learned to put a single paper towel between them. It
really helps plus I store cast iron in my oven until I need them.They rust less
there as is dry in the oven.
Judy Montana
Hi, Nancy. This is for Kathie in Arizona:
My mom always greased them well and put them in an open fire outside to burn it
off. If they have wooden handles remove them first. Then wash with hot soapy
water, dry well, and finish drying over a low flame on burner and (season)
lightly grease them before use. Also you can use salt mixed with a little water
to make a paste and scrub with a ball of aluminum foil then wash and gease
lightly before use. Always remember to make sure its very dry and (seasoned)
lightly greased before putting away.
Hope this helps. Jean in Illinois
For Kathie in Arizona in the 12/22 newsletter, who needed to remove the rust
from a cast iron skillet - soak it in coca cola overnight, and the rust will
come right off the next morning. Sounds crazy, but works like a charm! She will
have to re-season her pan after cleaning it, though.
Janey in Georgia
To Susie Indy, who asked in the Dec. 22nd newsletter what method I used to
ship cookies to Iraq. I used the Pringles cans and put real fresh bread in the
bottom for a cushion. I also filled the tubes completely. I also used Christmas
tins and sent a different cookie in them, wrapping in saran wrap. I would never
have thought of Pringles cans, so I appreciate that suggestion. Susie Indy I
always enjoy your responses and ideas.
I got a good laugh out of the person who thought Siggy was Nancy's husband. LOL
I also thought that when I first got the newsletters. Then later I read some of
Nancy's comments about Siggy's behavior and decided that although husbands do
some weird things, Siggy had to be a cat! We are snowed in here in Indiana and
the humor in the newsletter is a big help.
I hope everyone's Christmas dinner is a big success.
Doris in snowy S. Indiana
Kathie in AZ regarding the old rusty cast iron skillet. You can bring it back
to life with a little elbow grease and some patience. First you're going to have
to get rid of the rust by using scouring pads (any type will do, but I'd use
steel wool pads and whatever detergent or scouring powder you have handy. Don't
be afraid to use water along with the detergent/scouring powder as you're going
to have to re-season the skillet after you've thoroughly cleaned it anyway. Once
you have remove all the rust from the skillet, rinse it thoroughly with warm
water and then dry it completely before
starting the re-seasoning process. The skillet should be dry and shiny with no
rust when you season it. To season any cast iron implement (skillet, Dutch oven,
grill) use only a good grade of olive or vegetable oil, NOT AN ANIMAL FAT LIKE
LARD that can become rancid over a period of non-use. Also, DO NOT use a spray
but rather olive or vegetable applied with a soaked paper towel or new sponge.
Spread the oil all over the inside and outside of the skillet. Place the skillet
upside down on a rack placed in the middle of your oven and be sure to put
aluminum foil on the rack beneath, so that any excess oil can drain onto the
foil. Close the oven door, then turn on the oven and set the temperature setting
to 350? and let the skillet bake for one hour. After one hour, and with the oven
door still closed, turn the oven off and let the skillet cool back down to room
temperature. Your 'new' skillet is now seasoned and ready for use. To clean a
properly seasoned cast iron implement, scrape off all uneaten food. Use HOT
water and a plastic or natural fiber pad or brush to wash out the oven. NEVER,
NEVER pour cold water into a hot skillet or other cast iron implement and don't
use a strong detergent, wire brush or steel scouring pad to clean your skillet
or you may cause permanent damage. Dry the entire skillet using paper or cloth
towels and then re-coat the entire surfaces with a very light coating of olive
or vegetable oil. Expect your newly re-seasoned skillet to darken with each use.
The build up or darkening is known as patina and will improve with each use and
eventually turn your cast iron skillet into non-stick cookware. Thus avoid using
anything on your skillet that could damage the patina. For food that is caked on
and difficult to remove, boil water in the skillet until the
food particles become soft and easily to remove, then follow the procedures
above. I have used cast iron skillets and Dutch ovens for many years and they
are considered my most important kitchen
implements. You can always re-season cast iron but it's best if you don't have
to start over after getting them to non-stick cookware status. I store my cast
iron skillets in the oven on paper towels to
absorb any excess oil. Let me know thru 'Nancyland' if you have any more
questions about cooking with or other matters concerning cast iron cookware.
Myron Drinkwater - Lake Forest, CA
Kathie in Arizona said in the Dec 22nd newsletter "I have an old cast iron
skillet that became rusted over the years. Does anyone know a safe way to get
rid of the rust without using chemicals?'. Well Kathie this is how I did one or
two of mine. They have to be reseasoned. Here is how to do this:
Scrub the skillet inside and out really well with hot water, steel wool cleaning
pad and a liquid dish detergent. Rinse and repeat twice (more if the rust is
real bad). Dry well and lightly grease inside and out with shortening such as
crisco, or any other brand shortening. Heat oven to 450 degrees and place
skillet in oven for 1 hour. Turn oven off and leave skillet inside oven until
oven is cool. Remove skillet and wash with soapy water. Feel inside skillet for
rough spots. If you feel any rough spots, scrub these with the steel wool
cleaning pad and dish detergent. Rinse well, dry completely. Lightly grease
inside and out and place on lower rack in your oven. Leave in your oven while
you are cooking in it, for about one week. After burning it for one week, remove
from oven, wash in hot soapy water, dry completely and lightly grease inside and
out with shortening. Then rub inside and out with paper towel to remove excess
shortening, store in cabinet as usual. After each time you cook in your skillet
always wash and dry and grease before storing your skillet. This way it want
rust. Do not wash in dish washer and always dry immediately after washing and
grease before storing. I hope this helps you...
Kathy in Alabama
This is for Kathie in Arizona
This sounds like a lot of work?..might just be easier to go and buy a new
skillet. Good luck!!
CAUTION: Wear rubber gloves and eye protection while doing this!!
Begin by spraying the pan with oven cleaner and putting it in a plastic bag for
a couple of days. The bag keeps the oven cleaner from drying out so it will
continue to work. After a couple of days, remove it from the bag and scrub it
off. I use a brass brush purchased at a super market, or my favorite, a brass
brush I purchased at Rite Aid Pharmacy in their automotive counter. This brush
is marketed for cleaning white wall tires. It is just the right size for doing
pans. If all the burned on grease doesn't come off, repeat the process,
concentrating the cleaner to the areas not cleaned.
For bulk cleaning, you can prepare a soak of one and a half gallons of water to
one 18 ounce can of lye in a plastic container. Lye like oven cleaner is very
caustic and will burn you. Always wear rubber gloves. Mix enough in the plastic
container to cover the items to be cleaned. Leave the pieces in the soak for
about five days. Then scrub the piece. You can use the lye mixture several
times. Do not use oven cleaner or lye on aluminum! It will eat the aluminum! Lye
and oven cleaner will also eat the finish off wood handles and japanned pieces,
and will dull porcelain finishes.
To remove rust, buff the pan with a fine wire wheel in an electric drill.
Crusted rust can be dissolved by soaking the piece in a 50%solution of white
vinegar and water for a few hours. Don't leave it more than overnight without
checking it. This solution will eventually eat the iron! It is now important to
neutralize and stop the action of the vinegar. To neutralize the acid action of
the vinegar again apply the oven cleaner and let the piece soak over night. You
can also soak the piece over night in an alkaline solution such as washing soda
which is available in the cleaning dept of most supermarkets and also some
hardware stores. The washing soda neutralizes the vinegar so it will not
continue to attack the iron. Then scrub the piece in dish detergent and hot
water before seasoning.
After removing the burned on grease and rust, you are ready to season the piece.
Put the pan in the oven to warm it. Remove it and apply shortening. I prefer
solid Crisco. Some people prefer lard or bacon fat. Put it in the oven at 225
degrees for half an hour. The timing is important here because over a half hour
the fat or shortening will begin to thicken. Remove it and wipe away any pooling
leaving it shiny and wet. You don't want any pooling of the shortening. Place it
back in the oven for another half hour. After is cools just a little but is
still hot, wipe away any excess of shortining, leaving the pan with a dull
shine. The initial seasoning should be accomplished at this point. However,
typical of cast iron cookware, the more you use it (and don't abuse it), the
better it will be. It is generally recommended that you cook fatty foods in the
pan the first few times you use it, as this adds to the seasoning process.
After cooking in the pan, DO NOT use a detergent to clean it. That will destroy
the seasoning. Put hot water in the pan and bring it to a boil. CAUTION: Do not
put cold water in a hot pan! Let the pan soak for several minutes, then wipe it
out with a paper towel. If something sticks, scrape it with a spoon to dislodge
it. Do not use a brillo pad to scour it! An abrasive pad cuts into the seasoned
surface. Then, reheat the pan and apply a fine coating of shorting, oil, or Pam.
Do not apply enough to run. Just enough to wet the surface with a fine layer.
Angie in Ohio
Kathie in Arizona who wanted to know about cleaning a cast iron skillet. You
can try this, it has always worked for me. Wash the skillet in hot soapy water,
rinse very well, dry and coat it very well with Crisco or another shortening,
put in an oven at 300? F and bake for about an hour. Then wipe with a soft
cloth. You may have to do this a few times, but it does work.
Pat in North Carolina
Question:
I have an old cast iron skillet that became rusted over the years. Does anyone
know a safe way to get rid of the rust without using chemicals?
Kathie in Arizona
Possible answer:
I have heard you can soak them in coke to remove rust .
To Kathie with the rusty fry pan. find a place in town that does sand
blasting, It's the only way, believe me. once done, hurry and get it tempered
with some cooking oil or it will rust up again. Wipe it with cooking oil and
heat it up on the stove top or in the oven, Don't wash it, just wipe it out.
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
