Thought for the Day
Cheerfulness is contagious, but don't wait to catch it from others -- be a
carrier.
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In the Dec 29 Newsletter, Jackie, KiKi and Sagwa, asked for a chicken salad
recipe that had chicken, pineapple, celery and nuts. Here are a couple of
recipes that I hope you will enjoy. I've fixed the first recipe more often than
the second recipe, but both are good.. Hope you have a Happy New Year. Mary H
from Alabama
Chicken Salad
4 skinless, boneless chicken breast halves
4 eggs
1 red apple, diced
3 green onions, chopped
1/2 cup sweet pickle relish
1/2 cup mayonnaise
3 stalks celery, thinly sliced
1 (8 ounce) can pineapple chunks, juice reserved
1 cup chopped pecans
salt and lemon pepper to taste
Bring a large pot of water to a boil. Add chicken and cook until thoroughly
cooked and no longer pink inside, approximately 20 minutes. Drain, cool and
chop. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water
to a boil and immediately remove from heat. Cover and let eggs stand in hot
water for 10 to 12 minutes. Remove from hot water, cool, peel and slice. In a
large bowl, mix together the chicken, sliced eggs, apple, onions, relish,
mayonnaise, celery, pineapple (with just a little juice for flavor), pecans with
salt and lemon pepper seasoning to taste..
Hawaiian Chicken Salad
2 (3 ounce) packages cream cheese, softened
1/3 cup creamy salad dressing, e.g. Miracle Whip T
1 (8 ounce) can pineapple tidbits, juice reserved
3 (5 ounce) cans chunk chicken, drained
1 cup blanched slivered almonds
1 1/2 cups seedless grapes, halved
In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2
tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken,
almonds, and grapes until evenly coated. Chill until serving.
Hi Nancy,
Would you please tell me what newsletter had all the recipes for peanut butter
fudge? Thank you for all the effort you put into your wonderful newsletter. Look
forward each day to your email. Hope 2005 will be a great year for you and all
of my "recipe family"!
Cheryl/SC
Comment
I am updating the index for Alicia's Kitchen in a few minutes. Just
put peanut butter fudge as the search term and you will find all the newsletters
it appeared.
For LaVerne - Alabama. does this microwave (dec.8.newsletter) fudge recipe
also convert to a peanut butter fudge? thanks, Emma
For Dorothy, Indiana
In your peanut butter fudge recipe ,everything is written very well and plain,
my question. does the peanut butter freeze also? as you say the chocolate does?
thanks, I'm going try this one, sounds very good! Emma
First my sympathy goes to Kayte and her family for the loss of her husband.
My thoughts and prayers are with you and your family.
I would like to know if anyone has any simple but good tasting recipes for
waffles. My husband gave me a Belgian waffle maker for Xmas that makes waffles
over an inch thick and I would love to try some great recipes. Thanks.
Becky in Ohio
Rice Pudding
2 eggs
1/2 cup sugar
1/2 cup raisins or dried cranberries
2 cups milk
1/2 teaspoon vanilla
1/4 teaspoon salt
2 cups hot cooked rice
ground nutmeg
Heat oven to 325 degrees F. Beat eggs in ungreased 1-1/2 quart casserole. Stir
in sugar, raisins, milk, vanilla, salt and hot rice. Sprinkle with nutmeg. Bake
uncovered 50 to 60 minutes, stirring occasionally. Test doneness with knife; if
clean remove from oven. Serve warm or cold. Best served with cream. Refrigerate
any leftovers.
Kool-Aid Slushy
1 envelope unsweetened Kool-Aid
1 cup granulated sugar
1 cup water
7 cups milk
Dissolve soft drink mix and sugar completely in water. Stir into milk in
nonmetal pitcher. Serve at once or chill and stir before serving (or beat with
rotary beater until blended and foamy, about 1 minute and serve at once). Top
with scoops of vanilla ice cream, if desired.
Kool Aid Orange Juice Punch
1 package of your favorite Kool-Aid
1 cup or less sugar
1/2 gallon cold water
12 ounce can frozen concentrated orange juice or mixed orange juice with
pineapple, etc.
4 1/2 cups cold water
Mix the first three ingredients. Mix the last ingredients. Mix the two together.
Makes 14 cups (112 fluid ounces).
This is for Helen in Saunemin, Illinois, who requested a dry rub for ribs
in the Dec. 29th newsletter.
I found this rub on the internet, and used it with short ribs the first time I
have used it on steaks, pork, chicken, and anything that I want to cook on the
grill. It sounds like it has too much cayenne in it, but it's the perfect mix of
sweet, hot, and flavorful. I have never had any better than this, and I mix it
in a big jar, so that I can use it whenever the urge hits me!
I hope you like this, Helen!
Carolina BBQ Rub
1/4 c. paprika
2 tbls. salt
2 tbls. granulated sugar
2 tbls. brown sugar
2 tbls. ground cumin
2 tbls. chili powder
2 tbls. black pepper
1 tbls. cayenne pepper (I use about 1 1/2 tbls)
Combine all ingredients and store in an airtight container.
Rub ribs with olive oil, then with the rub to cover completely. Cover tightly
with foil, and bake in a slow oven (225-250 degrees) for 4 hours (I find that
mine are done in about three hours).
Remove ribs from oven and grill over a medium flame for about 5 minutes on each
side.
Baste ribs on each side with your favorite BBQ sauce for about three minutes on
each side.
These are the best ribs that I have ever had!
Mary in Oregon
Happy New Year to Everyone! I'm in a bit of a jam... We are going to the same
New Year's Eve party as last year so I can't really bring the same thing (my
husband can't understand this, but I'm sure that some of you can!) and I need
some ideas for appetizers. I'm thinking something that's not really sweet, but
something that doesn't take cutlery to eat. That's all the ideas I have! Last
year I took this really good cheeseball (recipe below) so cheeseballs are out.
Please let me know if you have any suggestions. I'm not overly fond of mushrooms
so would rather skip those recipes. Thanks in advance! Jaylene in Canada
Oh, and thank you to all who sent in tomato soup recipes. They were great. I
didn't know what I had been missing!
Aunt Cathy's Party Cheeseball
2 - 8 oz. Philadelphia Brand Cream Cheese
1 - 8 oz. Wedge Cracker Barrel brand Sharp Natural cheddar cheese, shredded
1 tbsp. Chopped pimento (optional)
1 tbsp. Chopped green pepper (optional)
1 tbsp. finely chopped onion (optional)
1 tsp. Worcestershire sauce
dash of cayenne
dash of salt
finely chopped pecans (or walnuts)
Combine softened cream cheese and shredded cheese, mixing until well blended.
Add pimento, green peppers, onion, Worcestershire sauce and seasoning. Mix well
and chill.
Shape into a ball and roll in pecans.
Serve with crackers and bread
Party Cheese Ball = 47 calories per tablespoons!
I really like to use Sociables Crackers or the Mini Bretons. It's really easy to
make and really really good! So, does anyone have ideas for me to make some sort
of different appetizer? Thanks.
To Fran - FL 12/29/04
The Microwave Fudge is posted in the December 8 newsletter.
P.S. 10X sugar is Confectioners Sugar or Powdered Sugar - there seemed to be a
question on what 10X sugar was.
LaVerne - Alabama
Happy New Year to all and expecially Nancy and Siggy. May 2005 be a year of
Peace, Joy and Love for all.
Cottage Cheese Dip
When I need a low-fat tasty dip for entertaining, I mix 1 pint low-fat cottage
cheese with 1 can diced green chilies and fresh diced tomatoes. I bake Pita
bread until crunchy to serve with the dip. It is an attractive dip - white, red
and green plus is perfect for those of your friends that are on Weight Watchers
or any other diet. Even helpful for diabetics. When crisping the Pita bread, a
sprinkle of Parmesan or Ramono Cheese adds to the flavor.
Panny in Bedford
For Jean Lockwood - VA on 12/29/04
On the George Foreman grill, I lightly spray with Pam, place the steaks on the
grill (after it has preheated, of course), then I sprinkle garlic powder on them
and grill until they are to your
liking - we like them well done. After about 10 minutes, I use a small paring
knife to make a cut into one steak to check for doneness. After they are done,
we use A-1 sauce or Worcestershire sauce. Very easy....you just have to try
different things that you like - you can't ruin them.
LaVerne - Alabama
Carin, where are the wipes sold that you use for cleaning your smooth top
stove?
Thanks, Boots in Va.
Oma in Lower Alabama, I wanted to ask you a question please. I to am from
Alabama and I also know a lady named Oma. I am wondering if it might be you that
I know. Did you drive a transportation bus for Senior citizens at one time? I
used to be a hairdresser and I use to fix the hair of the lady that I knew. I
think it would be wonderful if you were the Oma that I know.
Also Katye, I am so sorry for your loss. I know how you must feel as my seven
year old daughter passed away 8 months ago leaving my heart full of sorrow. My
heart felt sympathy goes out to you and your family.
Nancy, please keep up the great work you do for everyone. I hope that your
health gets better. I can understand your health problems as I suffer from a
spinal cord injury and am in a wheelchair now. God bless everyone here and all
the people that has suffered through the Tsunami. I will pray for us all to have
a better year.
Kathy in Alabama
For Linda who just got a Ronco. I was a recent winning bidder on a Platinum
5000 Ronco Rotisserie on ebay and it came without an instruction/owner's manual.
I left a message on OCFreeCycle out here in Orange County, CA stating that I
wanted the instruction manual for the rotisserie. I received several responses
advising that you can bring up the manual (with recipes) on the Internet just by
typing in "Ronco Manual". You can either print out the entire manual or be
selective and print out only that part of the manual you want - by highlighting
the portion(s) wanted, transferring that to a letter and then
printing the letter.
Myron Drinkwater - Lake Forest, CA
In the Dec.29 newsletter, Lisa of Union Bridge, MD asked about using a cast
iron grill on her new ceramic stove top. I use one all the time over two
burners. It hasn't scratched my stove top and it's great to grill meats indoors
in the winter months. I also want to thank all who sent cleaning tool tips for
ceramic stove tops. I'm going to try the Carbona cleaning cloth first, if I can
find it anywhere. I want to wish Nancy and all the chefs on this site, a Healthy
and Happy New Year.
Gay in L.I.
This is in reference about the George Forman Grill. I just love mine and have
had one for about 5 years. . We use it everyday for just about everything.
Sometimes two or three times. All kinds of meat, even a whole chicken split at
the breastbone. My garlic bread is always a big hit and asked for all the time.
Also do a lot of veggies as well. It is ideal for bacon. You can even do eggs on
it if you put the drip tray under the front legs. It is an appliance I will
never be without. We hardly ever use our outdoor barbecue . I have my whole
family, parents, mother in law, sister , and all of our kids using it. None of
them can live without it . It is one of the most used things in our kitchen.
Rosemary
This is to Chris in NM. Thank you so much for the stuffed French toast
recipe. I know we will all love this. It sounds so simple too. I can't wait.
Thanks again, Jackie in KC
To Gail in Winnfield, LA (Dec. 29) about her abundance of cream cheese: On a
message board, I read statements from people who had kept it in the refrigerator
for 6 to 12 months after the sell-by date and it was fine. They also said not to
freeze cream cheese because it gets grainy.
Alex
In your cheesecake recipe, you mention 1T. of vanilla pie filling. I didn't
know there was such a thing. I know there is Jell-0 vanilla pudding & pie
filling. Is this what you mean? The pudding would have to be prepared and only 1
T. would be spread on top of the cake? This seems like too small an amount to do
anything with and then what would you do with the rest of the pie filling? I am
confused about this part.
Thank you, M
A similar message was sent in by Pat.
Spice Rub recipes from my file, for Helen in Saunemin, IL (12/29/04).
America's Test Kitchen recommends applying rubs by hand and refrigerating rubbed
meats for a few hours to allow the flavor to develop.
Alex
BASIC BBQ RUB FROM BBQ UNIVERSITY
>From "How to Make Rubs," in How to Grill
Makes about one cup. Store in an airtight jar away from heat or light. It will
keep for at least 6 months.
Use it on ribs, pork shoulder, chicken--anything you want to taste like American
barbecue. Use 2 to 3 teaspoons per pound of meat. A 4-pound chicken will take 1
1/2 to 2 tablespoons. For a spicier rub, substitute hot paprika for some or all
of the sweet paprika.
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika (or part hot, part sweet)
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory-flavored salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
Combine all ingredients in a mixing bowl.
Mix with your hands. Use your fingers to break up any lumps of brown sugar.
MEMPHIS RUB FOR GRILLED RIBS, PORK CHOPS, CHICKEN
3 tbsp. paprika
1 tbsp. seasoned salt
1 tbsp. pepper
1-1/2tsp. garlic powder
1-1/2tsp. cayenne
1-1/2tsp. dried oregano
1-1/2tsp. dry mustard
1-1/2tsp. chili powder
Mix all ingredients. Grill as desired.
CAJUN RUB
1/2 cup kosher salt
1/4 cup chili powder
1/4 cup spanish paprika
2 Tblep onion powder
2 Tblsp garlic powder
1 Tblsp cayenne pepper
2 Tblsp dried thyme
2 Tblsp dried basil
2 Tblsp dried oregano
2 Tblsp coriander powder
1 tsp cumin
1 Tblsp fresh coarse ground black pepper
1/2 tsp white pepper
Hi Nancy! You are the best!! I really appreciate your hard work and the great
recipes and information your readers send in. From your 12/28 newsletter,
GrannyH was looking for a tamale recipe. I found a great website with step by
step directions that might help.
Tamales Recipe
Thanks, Barbara from Lincolnton, NC
Fudge recipes, Thanks to all who sent in the recipes for peanut butter fudge,
I have all of them into a notebook.
Thanks, Boots in Va.
I tried the Ham Tetrazzini from the 12/27 newsletter. I saw the recipe,
printed it and within an hour had made it. Since I am watching fat intake, I
modified it a little with using butter flavored spray and 98% fat free mushroom
soup, added some peas and sprinkled a little bread crumbs on top - excellent.
Thanks Jane Ann in Alabama, this will be also great with turkey, chicken, etc.
Karen in DE
My friend is looking for a recipe she got from a Pillsbury Bake Off cook book
over 30 years ago. It is called Monkey Shine Skillet Cake. It was mixed and
baked in an iron skillet; it included banana baby food and had a coconut topping
made with butter. This was a chocolate cake. Is there any one out there who has
this recipe? I would be so pleased to be able to find it for her. I am also
looking for a polenta lasagna. Do you fry or cook the polenta first?
Margo/Boston
Happy Holidays from Kansas
I am interested in a faux recipe for White Castle Hamburgers. We no longer have
White Castle Restaurants in Kansas, and I miss them, thought someone would know
of a way I can make them at home. Thanks in advance,
Maxine from Emporia, Kansas
Comment
I too love White Castle Hamburgers. Recently I have found them in the
frozen section of United Grocery Stores and Walgreen's Drug Store. I was
rather surprised to find them in Walgreen's but was happy they were there. They
taste great and just like what I remembered when I was younger and lived in
Warren Co., Ohio.
Nancy Rogers
Here is a recipe that I made for Christmas and it was delicious. Can also be
made with regular sugar.
Jean in Illinois
Diabetic Apple Cream Pie
2 pie shells (or make your own)
3 cups peeled and sliced apples( I used red delicious apples)
1/4 cup Splenda(or your favorite sweetner)
1 tsp. cinnamon or more if desired
1 cup undiluted can milk (milnot or etc)
1 tsp. vanilla
1 tblsp. oleo
1-1/2 tsp. flour
Place apples in unbaked pie shell. Mix cinnamon with Splenda, sprinkle over
apple slices. Dot with oleo. Mix vanilla with milk and pour over apples.
Sprinkle flour over this. Cover with another pie shell and make a vent hole in
center or make a lattice top or a crumb topping( flour, oleo, cinnamon and
Splenda). Place foil under pie in case it leaks some out while baking. I always
place foil in the bottom of my oven saves cleanup. Bake 350* for 35-45 min. or
until light brown and toothpick inserted comes out clean. I made one with
lattice top and one with crumb topping. Refrigerate any leftovers.
I wanted to write to all you about these stove tops. I just had to have my
replaced because it cracked. I learned that you cannot use a canner on this type
of stove top, nor should you use pots with the aluminum ring on the bottom, such
as Revere Ware. I was told that the burners do not heat evenly and they overheat
when used with the above. Hope this saves someone some time and money.
Dee in Maine
For Fran in Florida: Here is that no-fail recipe for excellent Standing Rib
Roast that you are looking for.....
For 4-8 lb. Standing ib Roast
Preheat the oven to 375 degrees. Season your roast any way you like. ( I use
garlic, salt and pepper)
Put the roast, rib side down, in a pan on a rack and place in the oven. Bake for
1 hour, turn off the oven.
DO NOT OPEN THE OVEN DOOR. Repeat. DO NOT OPEN THE OVEN DOOR. Leave the roast in
oven for at least 3 hours. Turn the oven back on to 375 degrees for 30 to 40
minutes for final cooking. (I use a meat thermometer to tell me if it is very
rare, med. rare, etc.) but 35 minutes is about what I usually do as it gives me
all the donenesses of meat that my family likes from nice and done to rare for
those of us who live by the addage-- "knock the horns and hoofs off and run it
through the fire and I will eat it" ! !
Hope this is what you are looking for.
I have used this recipe for years and it has never failed me.
Barbara in Corsicana,Texas
This is for Fran in Fla.(12/29/04) for the perfect standing rib roast. This
turns out the most delicious roast...
Standing Rib Roast
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on
a rack in the pan with the rib side down and the fatty side up. Roast for 1
hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours.
About 30 to 40 minutes before serving time, turn oven to 375 degrees F and
reheat the roast. Important: Do not remove roast or re-open the oven door from
time roast is put in until ready to serve.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Enjoy!!! Sherry in WV
Skillet Cheese Biscuits
2 cups biscuit mix
1/2 cup shredded Cheddar cheese
1/4 cup mashed potato flakes
2/3 cup beer or milk
Mix together biscuit mix, cheese and potato flakes. Make a well in center and
add beer or milk all at once. Stir just until mixture holds together. Knead
gently on a floured board 5 strokes. Pat into a 6x8 inch rectangle. Cut biscuits
into a 2-inch squares. Cook in a covered greased skillet 1 inch apart over
low heat for 5-7 minutes on each side, or until biscuits are cooked through and
lightly browned. Makes 12 biscuits
Honey Milk Balls
1 cup honey or Karo syrup
1 cup nonfat dry milk
1 cup rolled oats
Peanut Butter , amount, does any one know?
Combine honey or syrup and peanut butter. Slowly work in dry milk and oats.
Shape into small balls and serve.
To Mend an Iron Pot:
Mix the white of an egg with some iron filings and some lime to make a thin
paste. Apply to the crack and let it set a couple hours.
HB
Hi, Yesterday a lady was asking for a quiche recipe(12/27/04).This recipe is
a long favorite and sooooo easy to make. I hope she enjoys it as I have.
Rose
No Crust Quiche
1-1/4 c milk
1/2 c jack cheese
3 eggs
1/2 c cheddar cheese
3/4 c Bisquick
10 oz broccoli
1/2 lb sausage (fried and drained)
Blend first 3 items, add cheeses, pour into quiche pan or deep dish pie pan. Add
broccoli and sausage. Bake 375 for 30 to 40 min. or until knife comes out clean.
You can change fillings to your taste or items that you like best.
But do enjoy !!!
These recipes for Salt Rising Bread are for Rozie in Apple Valley, CA. You're
right: it makes the best toast in the world, but bakeries haven't offered it for
years. (You'll see a reason explained in the quotation from the Fanny Farmer
Baking Book, below.) I'm not a baker, but I saved these two recipes back when I
had the best of intentions.
Alex
SALT RISING BREAD WITH STARTER
***Starter***
2 medium-size potatoes peeled and sliced thin
1 quart boiling water
1/4 cup nondegerminated cornmeal, such as stone-ground
2 tablespoons sugar
1 teaspoon salt
***Sponge***
1 1/2 cup milk
1/4 teaspoon baking soda
4 cups all-purpose flour
The above starter
***Dough***
6 cups all purpose flour
2 1/2 teaspoons salt
6 tablespoons vegetable shortening
The above sponge
ABOUT SALT-RISING BREAD from the Fanny Farmer Baking Book):
Salt-rising bread is something to get excited about! It was dearly loved and
considered very wholesome and nutritious during the late nineteenth and early
twentieth centuries, but we lost the method of making it-a result of modern
technology, I think. It seems our milling process became so refined that we took
the germ out of the corn kernel when milling cornmeal, and thus lost the vital
nutrient needed to capture the yeast for the salt-rising bread starter. I'm
happy to say the following recipe works extremely well, but you must use a
nondegerminated cornmeal, such as a true stone-ground cornmeal found in
health-food stores - which keeps the germ in the milling process.
The name "salt-rising bread" stems from the original method of keeping the dough
warm: the bowl of dough was set in a large container of warmed rock salt, which
held the heat for a long time. It's no longer necessary to keep the dough warm
with salt, although it does need to be kept warmer than conventional yeast
doughs -- about 100'F. In the recipe, I've given suggestions for convenient warm
places found in almost every home.
Salt-rising bread is a great adventure to make and to eat. It is rather dense
and heavy, with a creamy texture and a wonderful "cheesy" taste and aroma it
will not rise quite as high as other yeast breads, but its rather compact, chewy
texture makes it fabulous for toasting, and it makes the best grilled-cheese
sandwiches you've ever had.
To make the starter: Put the potatoes in a large bowl, pour the boiling water
over, then stir in the cornmeal, sugar, and salt. Place the bowl in a larger
bowl of hot water, and set in a warm place where the temperature remains fairly
steady-a gas oven with just the pilot light on, or an electric oven with the
interior light on, or on top of the water heater. Replace the hot water two or
three times-or whenever you think of it and it's convenient-over the next 24
hours. Then remove the potato slices from the bowl, and continue on with the
sponge.
To make the sponge: Heat the milk until it is comfortably warm to your finger,
then add it to the starter, along with the baking soda and 3 1/2 cups flour.
Beat briskly until smooth-a hand rotary beater helps to smooth out the lumps.
Cover with plastic wrap and again place in a larger bowl of hot water. Set in a
warm place (see preceding suggestions), and let the sponge double in bulk-this
usually takes 2 to 3 hours, but check it after 1 1/2 hours. When doubled, it
will look creamy and light. Don't let it sit longer after it is creamy and light
or it will lose its "cheesy" flavor and become sour.
To make the bread dough: Put 4 cups of the flour in a large bowl. Add the salt
and mix lightly with a fork. Drop in the shortening and blend it in with your
fingers- as though you were making pie dough-until the mixture looks like fine
meal. Add the flour mixture to the sponge and beat until well mixed. Add enough
more flour-1 or 2 cups- to make a soft, manageable dough you can knead. Turn out
onto a floured surface and knead for a minute or two. Let rest for 10 minutes.
Resume kneading until the dough is smooth (this dough is heavy and rather
puttylike)-about 10 minutes. Divide in thirds and shape each piece into a loaf.
Place in greased loaf pans. Cover with plastic wrap, set the pans in a larger
pan of hot water, and again set in a warm place to rise. This final rise will
take about 3 hours, and the loaves should increase in volume by about one
third-this is less than the usual doubling in bulk.
Bake in a preheated 350'F oven for 45 to 55 minutes, until golden brown. If in
doubt, better to bake a few minutes longer than underbake. Turn out of the pans
and cool on a rack.
SALT RISING BREAD WITH COARSE WHITE CORNMEAL
My parents and grandparents are all from West Virginia and I was raised on this
bread. It has a very distinctive smell, stronger than sour dough and it is
delicious. Source: Sara's Swap Shop column in Columbus, GA newspaper in the
70's. [I neglected to include writer's name.]
NOTE: Do not attempt to make this bread on a damp day.
1 cup whole milk
1/2 cup coarse white corn meal (not self-rising)
3 cups whole milk
3/4 tsp. salt
1 tbs. white sugar
5 tbs. Lard or Crisco shortening
3-1/2 cups plain flour
7-1/2 cups plain flour
Scald 1 cup milk and pour it over the corn meal in a small bowl.
Stir just until meal is moistened.
Let stand in warm place until it ferments (about 24 hours).
Heat 3 cups milk with the salt, sugar and lard until lukewarm and well mixed.
Stir in the cornmeal mixture and place bowl in a pan of lukewarm water for about
2 hours (until bubbles work up from the bottom). (Presumably, keep bowl warm.)
Stir in 5 cups of flour.
Then knead in the other 2-1/2 cups until dough is smooth.
Place dough in three well-greased 5" x 10" pans and let rise until doubled in
bulk.
Bake at 350? for about 15 min. and then gradually increase temperature to 425?.
Bake for about 1 hour and enjoy.
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
Sorry Folks, I missed the stuffed French Toast Recipe. Could someone please
refer me to the newsletter with this recipe? Thanks a bunch.
Lois
This is for GrannyH, who asks for a recipe of tamales. She can enter to the
Universidad de Guadalajara Page, for her and all the people that likes to
enjoy MEXICAN FOOD.
they have a lot of
Mexican recipes, all TNT, since they teach it at the Home Economics class.
Hpe you like them
XOCHITL from Tepic, Nayarit, Mexico
PORK TAMALES FOR GrannyH, you can go to the following page where you will
find a lot of
tamales recipes even you can look for one tamale casserole too. I am
enclosing one of their recipes, and as a Mexican I can tell you it looks great.
Hope this will help you XOCHITL, from Tepic, Nayarit, Mexico.
PORK TAMALES
Tamale Filling:
1-1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1-1/2 teaspoons salt
Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth or same amount 10.5 oz.
broth from the pork meat just cooked
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream
Place pork into a Dutch oven with onion and garlic, and add water to cover.
Bring to a boil, then reduce
heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in
a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove
from heat to cool. Transfer the chiles and water to a blender and blend until
smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat
and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with
a tablespoon of the
broth until fluffy. Combine the masa harina, baking powder and salt; stir into
the lard mixture, adding
more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one
tablespoon of the meat filling into the center. Fold the sides of the husks in
toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour
cream. For a creamy sauce, mix sour cream into the chile sauce.
CASSEROLE: here in Mexico we can prepare what is called TAMAL DE CAZUELA, or
casserole preparing just the same, but you divide the dough in half and spread
it in the casserole, put the prepared meat on top of eat and cover with rest of
the dough. Bake it in the oven.
Our family would like to add our sympathies to Kayte and family at this
difficult time. Prayerfully memories of all the good times will eclipse all
others.
Sincerely Panny in Bedford
Years ago I had a recipe for a Jewish cookie that was had vanilla ice cream
in the dough. You rolled out the dough and spread apricot preserve on it then
rolled the dough up and then sliced and baked.
Thank you, Ginny
In 1977 I was on a cruise through Indonesia and was in Penang and Djkarta. I
have been just horrified at what has happened. May God be with you and your
loved ones.
Jean Lockwood, Virginia
Ricci in Pa: Yes, iron can be absorbed into the bloodstream through food
cooked in cast iron. Cast iron skillets have long been employed as a way to help
prevent anemia. People with hereditary hemochromatosis -- a disorder that causes
the body to absorb and store too much iron -- avoid food cooked in cast iron.
Alex
Here is a way to "create" a pot pie with your leftovers...it's not a from
scratch dish, but just as tasty. I've made it many, many times.
CRUST:
a store bought, two crust package
FILLING:
any leftover chicken, turkey, or beef, cut up any leftover vegetables, fresh or
frozen
1 can cream of mushroom, chicken, or celery soup
Mix all filling ingredients together in a bowl. Fill crust...cover with top
crust. I lightly butter the top crust.
BAKE:
350* until the crust is browned...I put something under to catch any overflow
Nancy Capko...Streator, Illinois
Moist Applesauce Cake
(Old recipe)
1 cup butter
2 cups sugar
2 eggs
3 cups flour
1-1/2 tsp. nutmeg
1 Tbsp. cinnamon
1/2 tsp. cloves
1 Tbsp soda
2-1/2 cups applesauce
2-1/2 Tbsp. corn syrup (white) Karo
1 cup raisins
1 cup chopped nuts
Cream butter and sugar, gradually add unbeaten eggs, one at a time. Sift
together flour, soda and spices. Add alternately with combined applesauce and
syrup, fold in raisins, nuts. Pour batter into greased, floured , tube pan and
bake slowly at 300 degrees for about 1-1/2 hours.
Helen , Va.
Hi, Lauren. Here is a recipe for chicken pot pie that I've used in the past
that's very easy to make. I've made it like it is or a couple of times, I added
more spices such as thyme, poultry seasoning, or sage if the mood struck me to
do so. Either way, I hope you enjoy the recipe, it's one of my favorites. Happy
New Year!! Mary H from Alabama
Chicken Pot Pie
2-9 in deep dish ready to bake pie crusts (inexpensive frozen ones, thawed)
1 sm bag of frozen mixed vegetables
2 cups cooked, diced chicken (not canned chicken)
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). In a bowl combine the mixed
vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of
the pie crusts. Turn the other crust over and pop out of the tin onto the top of
the filled pie. Seal the edges and poke holes in top crust. Bake at 350 degrees
F (175 degrees C) for 30 minutes or until crust is golden brown.
12/29 Newsletter, Jackie was looking for a chicken salad recipe with
pineapple, etc. Here is one....not sure if it is what she is looking for. You
could always leave the papaya out.
My thoughts & prayers are with Kayte & her family as to their loss. Prayer is
powerful, & with the Lord's help & family & friends, you will get through.
Remember, if He takes you to it, He will take you through it.
Nanci, Upstate NY
Happy New Year to all the Nancy newsletter recipients.
Pineapple Hula Salad
1 ripe papaya
2 whole chicken breasts, split, skinned, boned and cooked
1 large rib celery
2 cans pineapple chunks, drained
? cup macadamia nuts or peanuts
1 cup (250 ml.) mayonnaise
2 tsp. (10 ml) curry
salad greens
chives and sliced kumquats for garnish
To prepare papaya, slice papaya lengthwise in half on cutting board. With large
spoon, scoop out seeds; discard. Remove peel from papaya using vegetable peeler
or paring knife. Dice enough papaya to measure 1 cup. (250 ml.) Reserve
remainder for other use.
Dice chicken on cutting board. Set aside. To prepare celery, trim stem end and
leaves from celery rib on cutting board. Slice celery diagonally. Combine
papaya, chicken, celery, pineapple and nuts in large bowl. Blend mayonnaise and
curry in small bowl. Spoon mayonnaise mixture over chicken mixture, blend
thoroughly. Cover, refrigerate salad for at least one hour. Serve salad mounded
on salad-green lined serving platter. Garnish, if desired.
Makes four servings.
This is to no one person in particular, but to all who are wondering about
the use of an iron skillet. I have seen concerns about food sticking. I have
used iron skillets for 37 years, and just recently-in Nancy's letters no less, I
read advice on how to keep foods from sticking, and it works. Get your iron
skillet hot, prepare your meats-for chicken fry, pork chops, etc.-when skillet
is hot, add the oil (I use only olive oil anymore) followed immediately with
your meat. Turn down the heat and cook. The food does not stick! I was so glad
to read that hint. Try it and see if it works for you. Happy New Year and and a
healthy 2005 to all.
Connie in TX
I'd like to send a note of sympathy to the lady who lost her husband this
past month. I lost my mother in February and know the loss of a loved one,
especially when the Holidays arrive. Keep up the faith and God will see you thru
the rough times.
Phyllis
Kayte, I am so sorry to hear of the passing of your husband Tom. But on the
other hand, we are glad you are with us in Nancy's Cooking Club so we may
comfort you in your sorrow. If it were not for Nancy and her good deeds we would
not have known of your husband's passing. I know you are missing Tom during the
holidays when it seems most difficult, but the good memories will one day become
your strength along with good friends and family. May God be with you every day
and keep you in his care and we will keep you in our thoughts and prayers. Betty
in MD
So sorry for your loss of a loved one. Life seems so hard now and I wish I
could take the pain away. May God Bless and keep you.
Judy Montana
This is what I found for Kayte that I had read before.
I know for certain that we never lose the people we love, even to death. They
continue to participate in every act, thought and decision we make. Their love
leaves an indelible imprint in our memories. We find comfort in knowing that our
lives have been enriched by having shared their love.
Sarah
This is for Kayte who recently lost her husband. My condolences go out to you
- it's never easy losing a loved one. I lost my mother 41 years ago on Dec.
27th. It does get easier, but you never, ever forget them. Your husband will
always be with you in your heart. I pray that the Lord help you out of this
valley and get you back on the mountain top someday. My prayers are with you and
your family.
Diane, San Antonio
http://www.nancyskitchen.com
