Thought for the Day
Cheerfulness is contagious, but don't wait to catch it from others -- be a
carrier.
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HI everyone. I am in search of a recipe my mother remembers from about 30
years ago. At a baptism for my cousin they served a ham that was baked in bread
dough. The entire ham was obviously wrapped in bread dough and then baked. My
mom said it was the most delicious ham she had ever tasted, but has never found
a recipe for it, or another to purchase, since. Can anyone help me?
Thanks in advance for all of your time.
Mariann
Hi all! With all the great fudge recipes I see on here I have a question
regarding the making of fudge. Do you have to use margarine? Can I use butter
instead. I really don't like the taste of margarine and
don't cook with it. Will the fudge taste different and will the shape hold if I
use butter instead? Thanks!
Dawn, Cape Cod, MA
Dear Nancy & Siggy,
We have been watching the news about Southeast Asia. My son, his wife, and Sarah
my granddaughter were there for three weeks starting the end November and spent
a week in Phuket at the Sheridan Hotel. He also went scuba diving. I am thanking
God that their timing was right. I am so concerned about "mom2one" from
Malaysia. I hope she will write you soon and let us know if she is okay. Also,
if she needs help, to let her recipe sisters know because I know all these dear
people in our recipe group would be glad to help. How grateful I am that you
work so hard, regardless of your health, to bring us all together. Again,
'mom2one in Malaysia' you are in our prayers.
Jackie, Las Vegas
Hi, Nancy. This is for Frank in Chicago in Dec 28th newsletter. I thank you
for your concern and my friends and family are fine as we lived in KL, about 3
hours away from Penang. Tremors lasted about 2 minutes in all states except 3. I
am very very glad my best friend has at the spur of the moment decided not to go
back to Penang on the day before the disaster. Her mother lives near Batu
Feringhi where most victims were taken. Another friend could see from her condo
people diving into the sea
searching for their loved ones. Most people having late breakfast near the
hawker stalls at Batu Feringhi were swept away to the sea and were reported
missing. The waves broke sea walls and even the retaining wall at the Penang
swimming club. To make things worse, we are still on school holiday and there
were a lot of families picnicking on the beaches. On the news, you could see
that the waves are as high as a coconut tree. Penang is the worst hit area,
being only 3 hours away from Banda Acheh in Indonesia by ferry (30 minutes by
plane). There are 53 victims in Malaysia, most of whom are in their late 60's
and below 10 (youngest being a 9 month old baby) and another 34 missing. Scores
were injured. This is the worst natural disaster in the whole of Malaysia
history and I hope the death toll will stop rising soon. We are very much
saddened by the loss of lives. Again, thank you for your concern.
Mom2One from Malaysia
Hi Nancy, hope you had a wonderful Christmas and all the best in the New
Year. My sympathies to Kayte (cat) and her family, I will keep you in my
prayers. My recipe is in response to the request for stuffed mushrooms in the
Dec. 27 newsletter. These may seem a little involved but they are well worth it.
We make them every year. I usually make the filling 2 or 3 days ahead and then
buy fresh mushrooms to clean and stuff when I'm ready. They can be frozen
successfully and baked from frozen state in a 350 oven for about 12 to 15
minutes.
Stuffed Mushrooms
1/2 cup butter, melted
1/2 cup finely chopped onion
finely chopped stems of 1/2 lb of mushrooms
2 finely minced cloves garlic
2 tbsp finedly minced parsley (fresh or dried)
3/4 tsp dried oregano
1/2 cup dried bread crumbs
1/2 cup parmesan cheese
1/2 cup sausage meat, cooked, drained and crumbled (about 1/2 pkg)
Melt butter, add onions, stems, garlic, parsley and oregano. Cook 5 mins. Add
crumbs, cheese and sausage. Fill mushroom caps, don't overfill as these puff up
a bit and are rich. Bake in a 275 to 300 oven for about 20 minutes. When I take
them out of oven I place them on paper towel for about 5 minutes then put them
in a cookie tin lined with plastic wrap and place in freezer.
To Alex, we also have a Hamilton Beach grill - love it, use it all the time. We
find meat is very tender and juicy. My son cooks French toast on his as well and
we cook almost anything you can imagine, from appetizers to main dishes to
desserts. Hope you get one for yourself - you won't be
disappointed.
M Way in Ontario
This is for Jackie--she mentioned that she had trouble finding blanched
almonds. You can easily blanch your own almonds. Just pour boiling water over
them to cover, allow them to sit a short time, & the skins will pop off easily.
Hope this helps! Laura L.
Hi Nancy,
This is in response to Jackie Burris in Kansas City concerning my Baked Stuffed
French Toast recipe. I believe this was not in the newsletter, but in the email
notification about one of last weeks newsletters. Enjoy!!!!!
Below is the recipe:
Stuffed French Toast from my friend Peggy
12 slices French bread, about 1/2" thick
1 8 oz. pkg cream cheese
4 eggs
1/2 c. sugar
3 c. milk
1 tsp. vanilla
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. Be careful not to eat this immediately out of the oven. The cream
cheese can burn your mouth!
Chris in NM
Nancy, this is in response to Rozie in Apple Valley, California who was
looking for a recipe for Salt Rising Bread. There are a lot of recipes on the
net for Salt Rising Bread but you need the Salt Rising Yeast in order to make
it. It is a long process and not an easy bread to make. My mom loves Salt Rising
Bread so I found a bakery in New York that ships the bread very reasonably
priced considering the time you save. Salt Rising Yeast isn't cheap so in the
long run I thought it was a good deal. The website is Cubacheese.com you can
email for more information at info@cubacheese.com or call 800-543-4936 fax
585-968-1746. A loaf runs $3.00 and it is excellent bread that freezes well.
Hope this helps.
Kathy, Omaha, Nebraska
Judy Kay, I hope this is the recipe:
Lisa from Ontario
Super Easy Doughnuts
2 tablespoons white vinegar
7/8 cup milk
2 tablespoons shortening
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 quart oil for deep frying
1/2 cup confectioners' sugar for dusting
Stir the vinegar into the milk, and let stand for a few minutes until thick. In
a medium bowl, cream together the shortening and sugar until smooth. Beat in the
egg and vanilla until well blended. Sift together the flour, baking soda, and
salt; stir into the sugar mixture alternating with the vinegar and
milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into
doughnuts using a donut cutter. Let stand for about 10 minutes.
Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry
doughnuts in the hot oil until golden, turning over once. Drain on paper towels.
Dust with confectioners' sugar while they are still warm, and serve immediately.
Hi,
I am looking for a good recipe for Chicken Pot Pie.
Lauren
Hi everyone in Nancyland (I love that term... all out honours for your
fantastic efforts Nancy). My heartfelt sympathies and condolences to Kayte for
her loss. Hold in there Kayte. The loss of a loved one often brings us to our
knees but, a unbelievable as it may sound, time does soothe the pain. Your're in
our prayers and so are all your countrymen with the Biblical disaster that has
struck your country and so many of your neighbours. If it means anything at this
point in time, know that the whole world is with you and you will not have to
stand alone... It is unfortunate that only things like this bring people and
nations together as one.
This is in response to KathY K. in Texas who requested some quiche recipes.These
nifty little Onion Quiches go down wonderfully any time of the day and you can't
beat homemade pastry. The recipe is for 4 quiches.
Quiche Lorraine is an all time classic and wonderful for breakfast, lunch and
dinner. You name it. Any questions? Feel free to email me.
Maria.
authentic-greek-recipes.com
MINI ONION QUICHES
PASTRY:
225 gr - 8 oz plain flour
a pinch of salt
100 gr - 3.5 oz butter or margarine
2 tblspns cold water
FILLING:
2 large onions sliced into thin rings
2 tbspns oil
2 eggs at room temperature
150 ml - 1/4 pint milk
120 gr - 4 oz grated or shredded Cheddar cheese
salt & pepper
Preheat your oven to 200 C - 400 F. Sift the flour and salt together into a
mixing bowl and rub in the butter with your fingertips until the mixture
resembles breadcrumbs (if you have a large electric mixer with a bread
attachment it will do the trick for you). Gradually add water as is required and
continue mixing the dough until it forms a ball. Knead the ball of dough a
little to ensure a smooth texture and then place it on a dry, lightly floured
surface. Roll it out and use it to line 4 lightly buttered quiche rings or small
flan dishes 11 cm - 4.5 inches in diameter approximately.
Heat the oil in a pan and cook the onions over a gentle flame until they have
softened. Beat the eggs and milk in a bowl. Add the salt and pepper and lastly
the cheese mixing everything well until it has evenly distributed. Divide the
onion between the 4 quiches and pour the egg/cheese mixture over the onion. Bake
the quiches for 30 minutes (preferably do not use an oven fan as it will
prematurely brown your pastry). If you find that your quiches are browning too
rapidly simply cover them with foil and uncover them 5 minutes before cooking
time is up.
QUICHE LORRAINE
PASTRY:
The same recipe which is used for the mini quiches but you will require 3/4 of
the quantity of each
ingredient.
FILLING:
1 chopped onion
4 diced rashers rindless streaky bacon
1 tbspn oil
120 gr - 4 oz grated or shredded Cheddar cheese
2 eggs
300 ml - 1/2 pint milk
salt and pepper
a little sweet paprika
Preheat your oven to 200 C - 400 F. Prepare your pastry in exactly the same way
as is specified for
the mini quiches and roll it out on a lightly floured, dry surface to line a 20
cm - 8 inch quiche ring or
flan dish, placed on a baking tray.
Heat the oil and fry the bacon and onion over a medium to low flame and then
allow them to cool slightly and spread the bacon and onion over the pastry
evenly. Sprinkle half the cheese evenly over the onion and bacon. Beat the eggs,
milk, salt and pepper together well and pour the mixture onto the cheese.
Sprinkle the remaining cheese evenly over the milk and egg mixture and dust the
surface with a little paprika. Bake the quiche in the oven for 40 - 45 minutes
(preferably do not use an oven fan and use a sheet of foil to cover the quiche
if you find it is browning too rapidly). Serve either hot or cold.
Nancy,
I want to extend a Very Big Thank You to Heather in the 12/28 newsletter for all
her peach recipes. I have canned a ton of peaches this past summer and I am so
tired of Peach Cobbler and Plain Peach Pie. My 6 year old was looking for some
variety also. Hopefully these recipes will keep them quiet for
a while. I will surely be busy now. Thank you again Heather.
Lisa-Union Bridge, MD
Thank you Margy in Michigan. I tried your French Toast Casserole and it was
fabulous. I have Christmas Breakfast at my home and this was a life saver. Quick
and easy.
I also have a Ceramic Stove Top. I just received it brand new for Christmas. I
am scared to death of it. We have a grill that I used to lay over my burners on
my electric stove. Is this safe to use on my
new stove? The grill is cast iron. I am afraid it will scratch my surface. Any
suggestions?
Lisa-Union Bridge, MD
Nancy this is for Rozie, Apple Valley, CA who requested this recipe in the
Dec 28th newsletter.
Kathy in Alabama
Salt Rising Bread
3 med. or large potatoes
3 tbsp. Yellow cornmeal
1 tsp. Sugar
1 tsp. Salt
4 cups Boiling water
2 cups Warm milk
1 cup Warm water
1/2 tsp. Baking soda
2 tsp. Salt
2 tbsp. Melted shortening or oil
5 lb Bag of flour, (bread making flour is best)
Wash potatoes and peel well. Slice raw potatoes thinly into a large Pyrex or
ceramic bowl (non reactive ). Add by sprinkling on the cornmeal, sugar, salt and
pour over the boiling water. Wrap the bowl tightly with a heavy towel and cover
the towel with a foil wrap. Place in a constant warm place overnight such as a
radiator or on a low heat warming tray. Set the tray to 90 degrees or a warmth
that is comfortable when touched but not to hot to touch. Then place a larger
towel over the entire covered bowl. I find that 12 to 15 hours is a good time
limit to produce the foamy starter. If the next morning the starter isn't foamy
or doesn't smell strong, then do not continue with the recipe. You must have the
foam and the smell! Now in a separate bowl, mix together the warm milk, (even
skim is fine ), warm water, baking soda, salt and melted shortening or oil.
Drain the potato mixture in a colander saving the starter liquid and mixing with
the milk & water mixture. Stir in enough flour ( I use bread flour ) to make a
smooth dough. Knead until smooth and elastic as you would for yeast dough, about
8 minutes or so, adding more flour as needed to prevent stickiness. divide the
kneaded dough into 6, greased 1 pound small loaf ( 8 x 4 ) pans or 4, 9x3 loaf
pans. dough should fill pan 1/3 full. Let the breads rise in a consistent warm
place covered (again use a 90 degree warm warming tray ) until breads are almost
double and risen almost to tops of pans. (about 1 1/2 to 2 hours) . Bake in a
400 degree oven for 30 minutes or golden. remove to racks to cool. Brush tops of
loaves with melted butter. The characteristic strong odor you smell as the
breads are baking will not overly manifest itself in the flavor of the bread.
The bread has a nice grain and texture and pleasant taste. Great toasted.
Freezes well.
Salt Rising Bread
Ingredients:
3 med Sized potatoes
1 tsp. Sugar
4 cups Boiling water
3 tbsp. Cornmeal
1 tsp. Salt
Dough:
2 cups Lukewarm milk
1/8 tsp. Baking soda
1 cup Water
2 tbsp. Melted shortening
1/8 tsp. Salt
Flour
Pare and slice potatoes. Add cornmeal, sugar, 1 teaspoon salt, and boiling
water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place
overnight. In the morning remove potatoes. Add milk, water, baking soda, salt,
and shortening. Add sufficient flour to make a dough just stiff
enough to knead. Knead until smooth and elastic. Form into loaves. Place in
well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven
(400? F) about 45 minutes. 3 loaves.
Hi Nancy and Siggy. For Kayte ,you have my deepest regards as to your loss
and pray that God will intercede to help you through this God bless you! Nancy I
am looking for a chicken salad recipe that has celery, pineapple, and nuts in
it, if anyone could help me I would appreciate it. My wife ate this in a
restaurant and wants to make it thank you.
Thank You
Jackie, Kiki, and Sagwa
Asian Noodle Salad
by Chris Leishman
Prep time: <5 minutes; additional time required to cool and drain noodles
Cooking Time: 4 minutes
3 tablespoons brown sugar
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
6 tablespoons soy sauce
2 teaspoons molasses
1 tablespoon toasted sesame oil
1 tablespoon canola or peanut oil
1/8 teaspoon red chili flakes, to taste
1 pound fresh mein noodles*
2 quarts salted water
1/2 cup sliced green onion
*Fresh Chinese noodles are available in the refrigerated produce section of our
local supermarket. If you cannot get fresh noodles use dry vermicelli noodles.
They will take longer to cook and the salad will have a slightly different
texture but it will still be yummy.
Mix dressing ingredients together and set aside. Bring the salted water to a
boil and cook the noodles until al dente, approximately 3 minutes. Rinse the
pasta under cold water until thoroughly cooled and then drain well. When the
pasta is nearly dry toss the onions in and distribute them evenly. Whisk the
dressing until the sugar is dissolved, then toss all together. This salad
benefits from being tossed occasionally as it sits and can definitely be made
the day ahead.
* Try adding some leftover grilled chicken and a steamed green vegetable the
next day for a quick and delicious lunch.
Yield: 6 servings
Per serving (4 oz): Calories 223; Fat 4.8 g; Saturated fat <1 g; Cholesterol 42
mg; Sodium 790 mg; Carbohydrate 38 g; Fiber 1.6 g; Sugars 5.9 g; Protein 7.2 g;
Vitamin A 12.6 RE; Vitamin C 1.3 mg; Calcium 22 mg; Iron 2.4 mg. This recipe is
19% fat.
Weekly Recipe Provided by
Dietwatch
This is for Kathy K in Texas requesting quiche recipes in the 12/28/04
newsletter. This is a family favorite. We usually have this for brunch on Easter
Sunday.
Crab Quiche - Makes approx. 6 servings
9-inch One-Pie Crust
1 Cup Chopped Crabmeat
1 Cup Shredded Swiss Cheese
1/3 Cup Finely Chopped Onion
4 Eggs
2 Cups Whipping Cream
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/8 Teaspoon Ground Red Pepper
Sprinkle with Old Bay Seasoning if available in your area
Heat oven to 425. Sprinkle crabmeat, cheese and onion in pastry lined pie plate.
Beat eggs slightly; beat in remaining ingredients.
Pour into pie plate. Bake uncovered 15 minutes. Reduce oven temperature to 300.
Bake until knife inserted in center comes out clean, about 30 minutes. Let stand
10 minutes before cutting.
Lisa Anders-Union Bridge, MD
I see you cook your Omaha steaks on the Foreman grill. Could you tell me how
you do it? I got a package of those steaks for Christmas, and want to be sure to
do it right. Thanks.
Jean Lockwood, Virginia
I've recently seen an ad for this grill but with removable grill plates. It's
too bad that no one thought of that when these first came out. Jean Lockwood, VA
These comments are for Doris in Indiana. There are a few of advantages to
using cast iron skillets. If taken care of they can outlast any modern day cook
pot or fry pan. They are sturdy and it's extremely difficult to break one. I've
gone through numerous sets of pots and pans but still use the same cast iron
that I've had for years. Granted, things will stick easier in cast iron
skillets, but that problem can be solved by spraying vegetable spray and keeping
the skillet seasoned. Cast iron is also versatile in
that you can pop them into the oven as well as use them to cook with on top of
the stove, which you can't do with a regular fry pan with a plastic or wooden
handle.. My favorite thing to cook in a cast iron skillet is corn bread, but
I've cooked everything from eggs and bacon to roasts and meatloaf in cast iron.
I read somewhere that cast iron is actually healthier to cook with than aluminum
and no stick ware. If given a choice between the modern day no stick finish fry
pan and cast iron skillet, I'd have to pick the the cast iron skillet. Over
time, the no stick finish wears off of the no stick finish cookware. This finish
actually gets into the food people eat and we consume it. With a cast iron
skillet there may be a little residue, but if cast iron is seasoned right, very
little residue (and not as much as with the no stick ware) gets into the food,
but what residue that does get into the food; is iron which is something our
bodies need anyway. Cooking with cast iron is helpful for those with low iron
count in the blood, as it adds a tiny bit of iron to the diet. Used correctly,
cast iron is versatile, sturdy and healthy to cook with. Hope you have a Great
New Year.
Mary H from Alabama
In the December 27th newsletter, Sarah in Glendale wanted to know if you can
freeze cooked meats. The answer is yes. It should remain in good condition for
two to four months depending on how it is frozen and how much fat is in the
meat.
Always thaw meats in the refrigerator--you do not want any portion of the meat
to rise above forty degrees. If you would like more details on freezing prepared
foods,
click here
Dennis Weaver, The Prepared Pantry
Susan, here is Cheesecake With A Cake Mix
1 pkg. yellow cake mix
4 eggs
2 T. oil
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 1/2 c. milk
3 T. lemon juice
1 T. vanilla pie filling, any flavor
Preheat oven to 300?. Measure out 1 cup of dry cake mix; set aside.
In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil
(mixture will be crumbly). Press crust mixture evenly into bottom and ? of the
way up the sides of a greased 13" x9" x2" pan. (I
just put it on the bottom.) In the same bowl, blend cream cheese and sugar
together. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At
low speed gradually add milk, lemon juice, and vanilla; mix until smooth. Pour
into crumb crust. Bake at 300? for 45 to 55 minutes, or until center is firm.
Cool to room temperature. Spoon pie filling over cheesecake; cover and chill 1
hour before serving. Store in refrigerator. Baked cheesecake can be frozen with
a covering of foil.
Lisa in Ontario
This is for Carol in FL in regards to the stained cooktop in the December 28
newsletter. I have a glass/ceramic cooktop and use something new that I have
found. Carbona makes a cooktop cleaning cloth that is like the Windex wipes. All
you do is rub it over the cooktop and it will take off anything. Even things
that have been there for a while. The only drawback I have found is that it is
very smeared and smudged when you are through. What I do is then wipe it down
with a damp paper towel and then buff with a clean dish towel. This really works
for me. I have also used Bon Ami which is a cleanser like Comet but which does
not scratch. It does a good job, but I like the wipes better because there is
less elbow grease involved!
Carin in FL
I am looking for a good recipe for "Dry Rub" for ribs. My husband & I used to
go downtown (Chicago, IL) to a place called "Brother Jimmy's" they had the best
dry rub ribs. I would love to make some for him
for New Years. Would love to have any suggestions or ideas.
Happy New Year to all the Good cooks. Nancy keep up the great job. I love
getting the e-letter
everyday!
Helen, Saunemin,IL
LaVerne - Alabama:
Re: Your Microwave Fudge recipe. Several members of "Nancyland" have made
glowing remarks about the Microwave Fudge recipe you posted in the 8 December
issue of Alicia's Newsletter I'm a fudge lover and I've decided that I've got to
try it. I went to the original posting and copied the recipe but need
clarification as to what "10X sugar" is. I may have missed an explanation in
later newsletters as I'm sure that someone else must have also have asked the
same question. I'm
assuming it's confectioners or powdered sugar but want to make sure before I
mess up a batch of what is being called Very Good Fudge.
Myron Drinkwater - Lake Forest, CA
Hi Nancy,
This is in regards to Alex about the George Foreman electric grill. So far I
have cooked hamburgers & hotdogs on my George Foreman grill. The hamburgers were
a little drier inside versus the outdoor
grill...they were moister inside. The hot dogs cook and taste just as well as on
an outside grill. It's much better than boiling in a pot of water too. As far as
cleaning goes...they are easy to clean too.
The drip tray can get wash by hand or in the top rack of your dishwasher. All I
do is wipe down the grill with a moistened paper towel/handywipe and dry it with
another towel. If something gets baked on the inside of the grill (on the
Teflon), I will use my dobie pad/or my pampered chef scraper to remove the
burned on food. I hope this helps you out Alex.
Dorry in VA
I want to wish you & all of your readers a healthy & Happy New Year in 2005.
God bless everyone!
Is icing sugar the same as powered sugar.
Thanks, Val
Nancy, Fran from Florida asked about cooking a roast. Our family just used
this recipe three times in the last two weeks and the roasts turned out super
each time. Hope this helps.
Alis from Washington
Old-Fashioned Roast Beef
One 4 lb. or bigger beef roast (we used prime rib)
Season with a rub of your choice. Preheat the oven to 400?. Place roast,
uncovered, in the preheated oven. Turn oven off after 1 hour but do not open
oven door. Forty minutes before dinner, turn oven on
again to 375?. Roast will be medium-rare in center and well done around edges.
On a meat thermometer it should register 150? for medium-rare.
I think this one was in your news-letter.
Rib Roast "Unattended"
1 standing rib roast, any size
Salt & Pepper
At noon, pre-heat oven to 375?. Season roast with salt and pepper. Put roast,
uncovered, in pre-heated oven. After 1 hour turn off oven and do not open the
door. Forty minutes before serving, turn oven on again to 375?. Roast will be
medium-rare in center and well-done around edges. So convenient for company when
you don't know exactly when serving time will be.
Hi Nancy, now that it is quiet again, maybe some more people will have time
to read your newsletter slowly and send in recipes and requests. Boots in Va. in
the Dec 28th newsletter wanted a good fudge recipe. I made this a couple days
before Christmas and was asked why I only made one batch. This is a sure winner
in my book!!
Peanut Butter Fudge
2 cups sugar
1/2 cup milk
1 cup peanut butter ( either plain or chunky)
Combine sugar and milk in a pan. Mix well. Bring to a boil, turn down heat
slightly and cook stirring constantly for 3 minutes. Remove from heat and stir
in peanut butter and immediately pour in greased
9 by 9 pan. Do not boil to hard or overcook as it will become brittle real fast.
I buttered my pan, measured my peanut butter, then did the sugar and milk so
everything would be ready for each step. Boots, I am sure you will like this
recipe. Next time I am going to add some mini-chocolate chips along with the
peanut butter.
Lou, Fl.
Many thanks to Mary H from Alabama, Chris in NM, Oma from Lower Alabama,
Donna of Penna., LaVerne - Alabama, Colleen in Canada, Nancy Rogers, Dee in Fl.,
and Nancy in Spokane for taking time
to note your observations and suggestions about countertop electric grills (not
the kind with charcoal or volcanic rock). Please know I appreciate your taking
time to comment and will consider all your
thoughts as I decide where to go from here.
Alex
This is in response to Alex re: countertop electric grills from Dec. 27. I
have had one for several years and use it very often. I enjoy the fact that
things only take half as long to cook as it cooks from the top and bottom at the
same time, and the fat drains away. I have learned the easiest way to clean it
is to wet some paper towels after done cooking and place on grill while still
warm. The grill is ready to clean after
the meal, and so easy to just wipe off anything on the grids. Now I see
advertised the new grills with the removable grids that go in the dishwasher,
what a great idea!! Can't wait to try one of those!!! Have a great day,
everyone, and happy new year to all.
Laura in Ct
This is for Carole from FL in the 12/28 newsletter about cleaning her white
ceramic stovetop. Here are several suggestions. The first one sounds silly, but
is really helpful. Don't clean the stovetop until it has cooled off. If you try,
the water on your sponge "bakes" onto the spill already there and just makes it
harder to clean (speaking from experience of course). That said, there are
several things I have used successfully to get rid of those pesky stains. Most
stores carry ceramic stove top cleaner (they really work) A popular brand is "A
Cooks Ware" -- Walmart and Target both carry it, its in a white bottle and has a
black label -- but any brand will work. I also use one of those plastic scrapers
to get the bulk off, and a razor blade when its really crusty. A baking soda
paste works too. Of course, elbow grease with all of the above is what seems to
help it really get out. Chere in TX
This is for Rozie in Apple Valley, CA who was asking about salt-rising bread.
There is a grocery store in San Antonio, TX that makes salt-rising bread on
Tuesdays only. It is Central Market and the phone number is 210-368-8600.
Sandy
In the Dec. 28th newsletter the recipe for peanut butter fudge said to use
1/2 jar of marshmallow creme but did not say what size jar it was. Could you
help me out with this?
Thanks! A in AL
Recipe that was in the newsletter
Peanut Butter Fudge
2 cups sugar
2/3 cup evaporated milk
dash salt
Cook until firm ball stage (or when starts to boil - boil 3 minutes) take off
heat. Add 1/2 jar marshmallow creme and 1 cup peanut butter, 1 tsp. vanilla.
Beat until holds shape. Will fill a pie plate that has been buttered.
This is excellent so hope you enjoy and let me know.
kaykay of Springfield, MO
New Years recipes (for good luck)
Nancy, with all the vinegar donut recipes in your last newsletter I thought
I'd just go ahead and share
a Vinegar cookie recipe with everyone. They are so good!
JH
Vinegar Cookies
1 cup butter or margarine (2 sticks), softened
1 cup sugar
1 1/2 cups all-purpose flour
1 tablespoon distilled white vinegar
1/2 teaspoon baking soda
In large bowl, with mixer at low speed, beat butter with sugar until blended.
Increase speed to high; beat until light and fluffy, about 3 minutes. At low
speed, beat in flour, vinegar, and baking soda until
mixed, occasionally scraping bowl with rubber spatula. Cover bowl with plastic
wrap and refrigerate dough 1 hour or until easy to handle.
Preheat oven to 350?F. Drop dough by rounded measuring teaspoons, about 2 inches
apart, onto ungreased large cookie sheet. Bake 17 to 20 minutes or until cookies
are set and edges are golden. Let cookies remain on cookie sheet 30 seconds,
then with wide metal spatula, transfer cookies to wire rack to cool completely.
Repeat with remaining dough.
For Doris,
After a blood work-up on my two younger children showed an iron deficiency in
both of them my pediatrician recommended cooking in cast iron cookware he told
me that the pan releases just a touch of iron into the things cooked in it. Now
I can't say if this is true or not but at the next check up just a month later
both girls were into the healthy range again. But i have grown to love my cast
iron cookware and
continue to use it they are easy to care for no worries about handles coming off
or polishing to do like my copper set
Ricci in Pa
This is for Boots in Virginia.
I have made this Peanut Fudge for 35 years. It is a family favorite. The recipe
might sound complicated but it is not. If you follow the instructions it will
turn out perfect.
Peanut Fudge
3 cups white sugar
2 Tablespoon white corn syrup
1 1/2 cups half and half
1 cup peanut butter
1 stick butter (on substitutes)
1 teaspoon vanilla
Using the one stick of butter, rub the sides of a heavy pan (I use a 4 or 5
quart pressure cooker), the plate you will be putting the fudge on when it is
finished, and a 9X13 pan. Then leave the stick of butter in the 9X13 pan plus
the 1 cup of peanut butter. Put the sugar, corn syrup, and half and half in the
heavy pan. Stir constantly until it reaches a rolling boil. Insert a (tested)
candy thermometer in the candy and cook until it reaches 238 degrees. You can
test the candy in cold water and at this point it should make a soft ball for
you. (If you have not tested your candy thermometer, you do it this way. Bring a
pan of water to a rolling boil, the candy thermometer should read 212 degrees.
If it does not, you will need to adjust your cooking temperature. Meaning, if
the rolling boil is at 210 then cook fudge to 236 degrees or if it says 214 then
cook your fudge to 240 degrees.) Remove from heat and add the vanilla. Stir and
pour into the buttered 9X13 pan. Be sure you do not scrape the sides of the pan
and do not pour all of the candy in the pan. You should leave about 2 or 3
tablespoons in the pan. The reason for this is there could be some sugar
crystals on the side of the pan. If it is allowed to go into the fudge the fudge
will get sugary. Put cold water in the sink and set the pan of fudge in the cold
water for 10 minutes. Remove from sink and beat until thickened. Once you have
incorporated the butter and peanut butter into the fudge it will just be a
matter of minutes until it is ready to pour on the serving plate.
My mother-in-law used this recipe when she made chocolate fudge. Omit the peanut
butter and add 3 tablespoons of cocoa with the sugar. Follow all instructions as
above. When making the chocolate
fudge, it will take much longer to beat until thick enough to pour onto the
serving plate. She sold this
fudge for years in our area.
The fudge keeps well in the refrigerator and it also keeps well in the freezer.
I tried this recipe using milk instead of the cream and using margarine instead
of the butter and using less butter than the stick. None of these ideas worked.
You will have to use the items I have listed in
the recipe. I hope you enjoy it as much as my family does.
Dorothy, Indiana
The last couple of newsletters (December 27 & 28), there has been a bit of
talk about Foreman Grills. One common complaint has been CLEANING them. The
Foreman Grill cleans easily, if you do the
following:
As soon as you unplug it, take a double layer of paper towels (that's two paper
towels, one on top of the other) the length of your grill. Wet the paper towels
with water from your tap. Place the wet paper towels on the UNPLUGGED, but STILL
HOT grilling surface. Close the lid, and wait for the grill to cool down. As the
grill is cooling, the heat from the grill causes steam with the water on the
paper towels, and will steam the grill clean of anything that is stuck on. Once
cooled, simply remove the paper towels, and discard, and wipe the grill clean
with another paper towel.
I've been doing this since shortly after I got my Foreman Grill, about three
years ago, and with this, I see no need to "update" to removable grill plates,
for easier cleaning.
Also, meats can be marinated, or have dry rubs put on them, before cooking on
the grill, which makes them come out very tasty and juicy. Just remember to
watch your grill, and pay attention to the
recommended cooking times, adjusting slightly for thicker or thinner cuts of
meat, and you'll never have a problem with your food coming out dry.
Josie-Lynn in Georgia
Hi Nancy:
I wanted to send a huge "Thank You" to Jane Ann in Alabama for the Ham
Tetrazzini recipe that she posted in the December 27, 2004 newsletter. It
sounded so good, and since I had ham left over from
Christmas dinner, I decided to give it a try. This recipe is definitely a
"keeper", and I know for sure I will be making it again and again. Thank you so
much Jane Ann.
Joyce in CA
This is for Rozie in Apple Valley, CA who was looking for a recipe for Salt
Rising Bread in the 12/28/04 newsletter. Salt Rising bread has always been a
favorite from our family in Western New York but we
never could find it anywhere but there. This recipe is from my late Father. Hope
it's what you're
looking for:
Salt Rising Bread (2 loaves)
2 C milk
1 tsp. salt
1 tsp. sugar
5 tsp. shortening
5-1/2 C sifted flour
1/4 C white corn meal (water ground)
Scald 1/2 cup of milk and pour over corn meal. Let ferment for 24 hours.
To make dough, heat 1-1/2 C milk plus salt, sugar and shortening, until
lukewarm. Stir in 1-3/4 C flour. Stir in corn meal mixture. Place bowl
containing mixture in pan of warm water for 2 hours until
bubbles work up from bottom. Stir in 2 C flour. Knead in remainder of flour
until smooth. Put in pan and let set until double in bulk (about 3 hours). Bake
in 350? oven for about 15 minutes.
In regard to the ingredients, you can go to foodnetwork.com and the give a site
called encyclopedia, where you can look up words and find out what they mean in
cooking and what they may be used for.
As for the other question, I would write to Nancy's Kitchen and ask the cooks on
line about problems that come up ,that know more about cooking than any one I
have known.
Dorothy
Rozie, I grew up in Texas and was raised on Salt rising bread. I knew I was
pregnant because the smell of the bread is so strong I became sick. I still love
it and its one of the first things I buy when I go home
to Texas. Hope you enjoy it, its fantastic..
Chris in Bakersfield California
Salt-Rising Bread
Source: Houston Chronicle files
2 med. raw potatoes, peeled and sliced
1/4 c. yellow cornmeal
1/2 c. + 3 T. sugar
1 T. baking powder
1/2 t. soda
1 T. + 1/2 t. plain (not iodized) salt
Boiling water
7 1/2 to 8 1/2 c. all purpose flour, divided use
2 c. lukewarm water
1/2 c. melted water
Combine potatoes, cornmeal, 3 T. sugar, baking powder, soda, and 1/2 t. salt.
Add boiling water to cover. Stir and let sit in warm place overnight.
Next day mixture should be bubbling, with froth on top. If not, discard and
start again. Pour off about 1 to 1 1/2 c. of liquid. Toss out meal-potato
mixture. Add 1-1/2 c. flour to liquid to form a creamy batter. Cover and set in
warm place until doubled in bulk, about 2 hrs. Add warm water, butter, remaining
salt and sugar and stir in enough of remaining flour to make a soft dough. Turn
dough onto a floured surface and knead until elastic, about 15 min.
Divide dough between 2 (9x5x3 inch) loaf pans. Cover and let rise until doubled
in bulk. Preheat oven to 350. Bake 45 min. or until loaves sound hollow when
tapped.
This message is to Fran In Fla who wanted a method for cooking a standing rib
roast. This is a method I got from the butcher shop, when ever they sell a
standing rib, they include this method. I have been
using it for years and it is TNT.
Standing Rib
Any size prime rib, whether boned or rolled. Preheat oven to 375?
Place meat on a rack on pan, uncovered. Roast for one hour. Do not open oven
door Turn oven off and leave for one hour. Do not open door. It can be left for
longer, up to two hours, if need be. Turn oven back on to 300?. Cook for
additional time, depending how you want it.
Rare, 45 mins. Med rare, 50 mins. Medium 55 mins. Remember, do not open oven
door. This timing structure will give you an even color throughout the roast.
Don from Mich 12/28/04
Thank you to Bobbie in Texas who passed on the recipe for Machaca ( Oct. 17,
2004) that she found on the Ro-Tel website. We had it the week before Christmas
as I was waiting to serve it when our son and
daughter came home. Everyone enjoyed it, and in addition it made a rich beef
broth that I made into beef noodle soup. It made for two delicious meals at a
busy time of the year. Nancy thank you for all
your work. Barb in Erie
I just purchased a Ronco and am looking for ideas for recipes. Thanks.
Linda
Response for Gail in Winnfield, LA
Cream cheese cannot be frozen - I know from experience. When it thaws out, it
changes texture and
is "runny". Sorry.
LaVerne - Alabama
To Alex December 27th newsletter.
We have a George Forman Grill and love it. I wish the plates would come out for
washing. I understand there are several models that now have that advantage.
We've tried fish, hamburgers, steak, chicken and flat bread on ours. Everything
has been great. I've even done vegetables on it. Nothing is ever as good as
outside grilling but this comes close. Panny in Bedford
Hi all. This is for Alex asking about the indoor grills. We have one and love
it. It took some time to get used to it, we have the foreman grill. One very
important trick we learned is that you must remember that both sides of your
food is getting direct heat at the same time. So if you would ordinarily cook
something on the grill for 4 min each side, on the indoor grill you are
completely done in 4 min. Once we learned to adapt to this we have been very
pleased, nothing is dried out. Rub some olive oil on food before cooking is also
a good trick. Cook your meats, vegetables all at once if you like for a quick
dinner.
Hope this helps.
Billie in FL
Dear Nancy, obviously I have been on overload during this hectic season
also....thought I read every recipe that was posted however I missed the French
Toast Stuffed with Cream Cheese and the
Microwave Fudge....please, someone help this busy gal!
I would appreciate if if someone would forward them on to me.
Again Nancy, thank you for the time and dedication you give to this
newsletter...you are a shining star
in our life! Fran from Florida
Easy Hamburger Quiche
1/2 lb. ground beef
1/2 Cup mayonnaise
1/2 Cup milk
2 eggs
1 TBSP cornstarch
1 and 1/2 Cup shredded cheddar or Swiss cheese
1/3 Cup sliced green onion
Brown meat in skillet, drain off fat, and set aside. Blend next 4 ingredients
(mayo, milk, eggs, and cornstarch) until smooth.
Stir in meat, cheese, onion and salt and pepper to taste. Pour into mayonnaise
pastry (recipe to follow) bake in 350* oven 35 to 40 minutes or until golden on
top and knife inserted comes out clean.
Serves 6 to 8.
Mayonnaise Pastry
2 Cups sifted flour
1 tsp. salt
1/2 Cup mayonnaise
3 TBSP cold water
Mix flour and salt, blend in mayonnaise with fork. Sprinkle on water, mix well.
roll onto floured
surface, place in pie pan.
Happy New Year to all! Avagail from Mo
Here is a fun cookie recipe for the New Years party LOL.
Best ever cookie
1cup water, 1tsp baking soda, 1 cup sugar, 1tsp salt, 1 cup brown sugar, lemon
juice, eggs, 1 cup
nuts, 2 cups dried fruit 1 bottle Tequila
Sample the tequila to check quality. Take a large bowl, check the tequila again
to be sure it is of the highest quality, pour 1 level cup and drink. Turn on the
electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon
of sugar. Beat again. At this point it's best to check to make sure the tequila
is still OK. Try another cup just in case. Turn off the mixerer thingy. Break
two leggs and add to the bowl and chuck in a cup of fried druit. Pick the fruit
off the floor. Mix on the turner. If the fried druit gets stuck in the beaters
just pry it loose with a drewscriver. Sample the tequila again to check for
tonsisticity. Next sift two cups of salt or something. Now shift the lemon juice
and strain the nuts. Add one table. Add a spoon of sugar of somefink, whatever
you can find. Grease the oven. Turn the cake tin 360 degrees and try not to fall
over. Don"Don't forget to beat off the turner. Finally throw the bowl through
the window, finish the tequila and make sure to put the stove in the dishwasher.
HAPPY NEW YEAR
Dorothy
Gail, in the Dec. 28 newsletter you asked about freezing cream cheese. I
don't know about freezing it but it lasts a very long time in the refrigerator.
Check the expiration date on the package. I have one
that I bought way before Christmas that says best used by Feb. 2005.
Jackie from Louisiana
Hello All,
Thanks to Dee and Rhonda for the stuffed mushroom recipes. They both sound good!
Susie wanted a saltine cracker candy recipe. This recipe uses chocolate graham
crackers, but it's
really good.
Chocolate Snack Squares
24 chocolate graham crackers
1/2c. butter
1/2c. brown sugar
1/3c. chopped almonds
1/4c. chopped maraschino cherries
Heat oven to 350. Place crackers close together on a large baking sheet. Mix
butter and brown sugar in
a saucepan. Stir over low heat until butter and sugar are melted. Stir in
almonds and cherries. Spoon
mixture over crackers. Bake 8 minutes. Remove from oven and cool 5 minutes.
Remove from pan and
cool completely.
Here is a cheesecake recipe for Susan that uses a yellow cake mix.
Cheesecake With A Cake Mix
1 package yellow cake mix
4 eggs
2 Tablespoons oil
2 8-ounce packages cream cheese, softened
? cup sugar
1? cups milk
3 Tablespoons lemon juice
1 Tablespoon vanilla extract
Pie filling--cherry, pineapple, blueberry, strawberry, etc. Preheat oven to
300?.
Measure out 1 cup of dry cake mix; set aside. In a large mixing bowl, stir
together remaining dry cake
mix, 1 egg, and oil (mixture will be crumbly). Press crust mixture evenly into
bottom and ? of the way
up the sides of a greased 13" x9" x2" pan. (I just put it on the bottom.)
In the same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved
cake mix; beat 1
minute at medium speed. At low speed gradually add milk, lemon juice, and
vanilla; mix until smooth.
Pour into crumb crust. Bake at 300? for 45 to 55 minutes, or until center is
firm. Cool to room
temperature. Spoon pie filling over cheesecake; cover and chill 1 hour before
serving.
Store in refrigerator. Baked cheesecake can be frozen with a covering of foil
Here are some websites for GrannyH that have tamale recipes:
http://www.texmextogo.com
http://www.sonofthesouth.net/tamales/
http://www.looksmart.com (put tamales into there search)
Carol in Florida, I don't know if there are any ideas/recipes on this site for
helping clean your cooktop,
but this is a really neat website!
www.pioneerthinking.com/cleaningsolutions.html
This is a site that might help Terri in MN.
http://lancaster.unl.edu/food/ftfeb01.htm
And finally for Kayte I read this once and found it again for you when I read of
your loss. Your in my
thoughts.
Sarah
Dear Kayte,
Please accept my sympathy for the loss of your husband, Tom. May God comfort you
during this most difficult time. You are in my thoughts and prayers.
JoAnn in PA
May I extend my deepest sympathy for the loss of your husband Tom. Take
comfort in knowing we care about you and your family. We will keep you in our
prayers.
Sincerely Judy in Ohio
Kayte, I am so sorry to hear you lost your husband. There is no words that
can ease your pain. But
trust in God and he will comfort you and help you thru this lost.Look back over
the memories you have
of him when you get lonely, and I am sure that will help you.. Take care and God
Bless you.
Gloria in Ga.
My sympathy to you and your family on the passing of your beloved Tom. May
time heal your hurting hearts and that the memories of him bring you peace and
joy .
Donna in Ohio
My thoughts and prayers go out to Kayte(cat) who lost her husband. I lose my
husband 12 years ago and I still miss him especially at holiday time. The pain
gets better but you never quit missing them. It is really hard to be happy at
Christmas time but I do for my kids and grandkids. My prayers are with you Kayte
and try to remember the good times. That keeps me going plus my extended family
at Nancy's Kitchen. I hope everyone had a great Christmas and have a happy New
Year! Pray for me as it is still hard.
Brenda from Alabama.
PS Give Siggy a big hug I love cats!!
To kayte, My prayers or with you and your family, that Our God will comfort
you in the days to come.
Dorothy in Texas
http://www.nancyskitchen.com
